Many thanks to Scal the wizard for sussing out the formatting issue with chapter 7!
And thanks for all the feedback folks  :  )
Enjoy,

AR

Fresh means newly picked (fruit nuts & veg), or newly butchered (meat), or newly caught (fish) foods. It usually means unprocessed and describes the time when food is at its very best and hasn’t been travelling far or sitting too long on display. The three day rule is from personal experience of living 'rambo style' with a bunch of horse-drawn travellers. If you just caught it or just butchered it or just picked it, it will be safe for 3 days if you store it properly (https://en.wikipedia.org/wiki/Coolgardie_safe ) but after that, it becomes dehydrated and starts getting 'stale', with risk of bacteria/fungal degradation and it stops tasting nice. If you cook it, you get another 3 days, but after that you have to feed it to the chickens.

There are exceptions. Nuts, apples and spuds dehydrate more slowly so you got weeks or months to eat them. Bean sprouts only last about a day, fresh fish two days.

There is a constant loss of nutrients and increase in susceptibility to pathogens from the moment you pick or kill food. Fresh food also tastes a lot better.

Nuts, dried legumes, dried fruits and dried oats are a pretty good way to get through times with less fresh produce available. Certainly you can sprout a lot of legumes for variety. Seafood is available all year round in temperate climates though, as are small mammals and a lot of birds, which may be why poultry is a traditionally favored food for thanksgiving and winter solstice? We ran out of wild boar, maybe?  :  )

https://fruitandvegetable.ucdavis.edu/files/197179.pdf

https://www.researchgate.net/publicatio … ue_of_food

https://www.researchgate.net/publicatio … -_A_review

this one is quite intriguing:
https://www.elsevier.com/connect/your-v … t-and-dark

yum yum,
AR

Alex wrote:

Fresh means newly picked (fruit nuts & veg), or newly butchered (meat), or newly caught (fish) foods. It usually means unprocessed and describes the time when food is at its very best and hasn’t been travelling far or sitting too long on display. The three day rule is from personal experience of living 'rambo style' with a bunch of horse-drawn travellers.

Rambo style, makes me think you can eat stuff that would make a billy goat puke. 
https://youtu.be/D5exIfDt2O8?t=16

99% of my food I grow or hunt myself, but as most of the game I get is too large to eat in three days I need a bigger party.  Legislation also gets in the way, there are a lot of controls placed on what and when different species can be hunted/fished. 
Traveling horse-drawn, sounds like a blast! how did you come about doing it?


If you just caught it or just butchered it or just picked it, it will be safe for 3 days if you store it properly (https://en.wikipedia.org/wiki/Coolgardie_safe ) but after that, it becomes dehydrated and starts getting 'stale', with risk of bacteria/fungal degradation and it stops tasting nice. If you cook it, you get another 3 days, but after that you have to feed it to the chickens.

There are exceptions. Nuts, apples and spuds dehydrate more slowly so you got weeks or months to eat them. Bean sprouts only last about a day, fresh fish two days.

There is a constant loss of nutrients and increase in susceptibility to pathogens from the moment you pick or kill food. Fresh food also tastes a lot better.

Agree it tastes entirely different fresh.   There is a common practice around these parts to hang meat for a few weeks before butchering.  This aging supposedly makes it more tender, and I suppose it does align with anthropological evidence of how we ate carcasses over weeks or months, but I prefer it fresh or even frozen to aged. 
I was under the misconception three days was due to some particular signalling molecule that is lost, indicating an impoverished environment thereby initiating a deleterious epigenome change.
Is it more accurate to think of it as an experiential signal?  For example if I was to take a steak out of the freezer, would it be beneficial to carry it out into the woods and come back with it?  Does having a freezer full of nutrition speak to the unconscious mind plenty of resources, or does it imply hoarding of food due to scarcity?


Nuts, dried legumes, dried fruits and dried oats are a pretty good way to get through times with less fresh produce available. Certainly you can sprout a lot of legumes for variety. Seafood is available all year round in temperate climates though, as are small mammals and a lot of birds, which may be why poultry is a traditionally favored food for thanksgiving and winter solstice? We ran out of wild boar, maybe?  :  )

Incidentally wild boar are not native around here but have been moving into the area.  They are not allowed to be legally hunted though, there no season for them. 
I will need to move much farther away from prying eyes, or focus on smaller game that is allowed to be harvested year round, (which isn't much). I could easily live on turkey fish geese and rabbit here year round if the kings guards weren't about.

RE: I have tried chocolate ants and fried locusts. The worst things I ever tried were Tripe (first place winner of disgusting), and a synthetic salted caramel 'ice cream' from a UK supermarket which smelled like wet dogs and tasted (to me) like rancid cabbage.

The only insects I've (intentionally and knowingly) tried were mealworms fried in butter.  They tasted like butter.  Thinking about lobsters and crabs though, aren't they really just big aquatic bugs? So I've enjoyed them too.  Again with butter.  I'm sensing a theme here. 
Rancid cabbage I've had too.  It was called sauerkraut.


Re: .... sadly a lot of groups are just as mental as ordinary folks who live in houses, and just like everywhere else, a few nutters spoil things for everyone.

Nutters abound for sure, and yet allies are found in surprising places.  This past summer I met up with some horse traveling people myself.  Amish they called themselves. Quite a pleasant bunch they are, with a strong sense of community and far more grounded in reality than the average 'ordinary folk' around these parts.

RE:  there's unconscious molecular signaling going on long before we smell anything wrong.

What signaling would kick in prior to smell?  Unconscious smells? 

RE:  Also storing large amounts is normal as normally it would be feeding a tribe, a clan or at least a family. Having forty freezers full of food is probably hoarding if you live alone (sorta like a squirrel with OCD) 

Well it wasnt easy but with buying bigger freezers I managed to get it down to 39 so OCD cured. Lol


RE:   other archetypal activity like skinning meat and doing something with the hides (goatskin makes great bags) is a bonus...

It does feel wasteful leaving the hides unused I've tanned some rabbit skins, but not made anything of them yet. 


RE:  What happens if a wild boar accidentally falls into a deep pit full of spikes? 
 
It depends.... Did one of the Kings guards fall into the pit prior to the boar?

Cheers!
Robert