The Elegance of a Tailgate Kitchenette

The circumstances of this site are such that cooking with heat and preserving with refrigeration are both practices that aren't efficient. That has forced me to accelerate my long awaited journey of discovery and exploration of fermentation. Furthermore, bulk dry foods such as seeds and nuts that have a long shelf life are ideal. Between wine fruit preservation jars, salt and sometimes vinegar brine vegetable/greens/herbs preservation jars, jars of whole and ground seeds and nuts and trail mix, and ground spice jars, pretty much my entire diet spanning several weeks to a couple or few months is tucked away in this little box of jars. The only thing I eat that's out of frame is 4.75 ounce cans of sardines which I now eat one of every 3 days. I have larger bulk fermentation jars that feed into the smaller jars, rotating in cycles, but essentially, I've been proud to adapt my culinary life into something so simple and no-none sense. I'm not trying to promote this path, it's not ideal, but since I'm committed to making personal sacrifices to get this project up and running, I'm just happy to be strong and healthy and to be supported by the nutrient dense platform of survival food. I've found ways to fluctuate variations on spices, textures, mixtures to change it up a bit from time to time.

I'm glad to know that I can scale a satisfying diet into such an elegant system, it's something I can fall back on in the future if ever needed. But hopefully in the future I'll have a such an abundance and diversity of sustainable and natural sources of food and energy that I'll have more of my favorite options like fresh salads, pottage style cooked soups and stews, etc.