Friday, April 20, 2018

Tight Food Rotation

I lived for months in a cabin that had no electricity. Fresh food was stored in an old-fashioned ice box, an insulated oak cupboard lined with zinc and topped with a well for a twenty-five pound block of ice. Cutting edge in its day, the arrangement can now best be described as better than nothing.

I learned to use food as quickly as possible, serving the leftovers from one meal as elements of the next one. In the process, the thinking behind hors d'oeuvres and antipasti became clear. Any comprehensive early twentieth century American cookbook will have recipes that reflect the limited power grid of the period. I swiped ice chips off the truck that delivered to a neighbor in northeast Seattle as late as 1952.


Keeping a tight food rotation greatly reduces waste and protects health by providing a sequence of carefully considered home-cooked menus. Date and label each container -30-

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