Farm-to-Fridge and Navigating Food Preservation

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Hi, I'm Christina.

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I'm from Prague.

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Hi, I'm Jen, and I'm from Canada.

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Hi, I'm Oladunji, and I'm from Nigeria.

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Hello, I'm Liki, and I live in Paris.

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Hi, I'm Brian, and I'm from New York.

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Welcome to Carbon Sessions.

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A podcast with Carbon Conversations

for every day with everyone

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from everywhere in the world.

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In our conversations, we share ideas,

perspectives, questions, and things we

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can actually do to make a difference.

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: 00:00:35

So don't be shy and join our Carbon

Sessions because it's not too late.

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Hi, this is Christina.

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Hi, this is Jen.

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Hi, this is Olabunji.

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And hi, this is Leki.

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And now, Christina, can you share

your good story of the week?

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I have a good story of the year.

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Uh, last weekend, I went to Hot Springs,

uh, Boulder Hot Springs in Montana.

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And for me, what was so positive

is that it was an old Victorian

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hotel that was supposed to be taken

down because it was falling apart.

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And a woman bought it in the 80s.

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And has been rebuilding it and restoring

it for last 30 years into usable and

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functionable hotel with hot springs.

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And they heat up their place from

the waters of the hot spring, which

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is about 140 degrees Fahrenheit.

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And I felt that's a positive story that

hopeful that not everything is disposable.

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What do you guys think?

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I love this idea.

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I love the fact that

places are not taking down.

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Uh, I just posted a

picture on Instagram today.

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I went to the doctor and in the

waiting room, I looked around.

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It was like, wow, it looks like

Versailles, the palace of Versailles.

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Because it was, it was like, you know, One

of these old ancient buildings in Paris,

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but in Paris we don't take down buildings.

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It, it's not really renovated,

but it looks so stunning.

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So I thought it was interesting.

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I really like the idea of

not turning down places.

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So, what are we talking about today?

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We discussed that we're going

to talk about food again,

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but It's always a good topic.

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Yes.

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Well, because we eat a

couple of times a day.

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So I think it's a very,

very important topic.

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And now this time we're going

to discuss how, um, we get our

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food and how we preserve it.

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So where we get our food and how we

keep it in our house to keep it fresh.

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So, So, So, Maybe I can start.

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You know that I don't

really like supermarkets.

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I mean, by now, you know that.

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And I'm very happy to see that there

are more and more in my neighborhood,

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those kind of small shops that

sell food from farms around Paris.

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And I like it because it's Direct.

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Is it a term like your farm to fridge?

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I don't know if this is such a term.

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That sounds like a great term.

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It's something like that.

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And farm to table.

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Yeah.

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I like the farm to fridge.

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I think farm to table is for restaurants.

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But, um, but farm to, farm

to table, farm to fridge.

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I think this is a.

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And I like it because

there's no intermediary.

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And, um, so the food is not

necessarily more expensive.

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Um, the thing about it as well is that

we need , to keep this small businesses.

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Alive.

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So that's, that's a good source

of income for those small farmers.

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Also, you know, it's, it's

great because we get to connect

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with the farmers sometimes.

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So I really, really enjoyed this

kind of small shops that end up

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popping around in Paris everywhere.

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Um, so that made me very, very happy.

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And sometimes they have this, um,

you know, uh, when they have left.

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Like is it leftovers things that they

haven't sold and now they have some

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kitchen and so they you can buy the fresh

the fresh food like like cauliflower or

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Tomatoes, but then when they don't sell

it they have their own kitchen and they

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cook it and they make it like, you know

jars of food that you can Keep and eat if

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you don't feel like cooking and it those

are delicious and I love it because , as

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consumers, we can give direct feedback

to the shop and to the cook to tell,

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because there's a, there's a dialogue

now like, Oh, how do you define it?

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Oh, is it so?

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Oh yeah.

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Maybe you can add a little bit more,

uh, more onions or this kind of thing.

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And I really, really love

this, this kind of places.

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That's great.

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But one of the problem with this kind of

places is that there's no preservative.

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In the produce, so you can not

keep it for very, very long time.

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So you have to buy in small batches and

eat it quite fast or put it in the fridge.

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, but I live in Paris, so I

don't have a big fridge.

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So I have to go to those

shops all the time.

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Yeah.

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So I think the preservation of the

produces them is a kind of problem.

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But, um, but it's not really a

problem because that's a way for

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us to always have fresh food.

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I think it's definitely worth.

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Checking out some tips on storing food.

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We can increase the storage life of the

food that we buy Just by a few things

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probably by Keeping them in in different

places, you know, like potatoes for

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example might need some more air They

should be stored in like cool dark places

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And you know tips like that for different

kinds of Food are really helpful.

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So I found I saw a video on YouTube

that also talked about how to store

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tomatoes and some of this other stuff

And it's definitely worth checking

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out, you know, rather than spoiling

food and throwing them away, you

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know, it's fresh food So you want

to make the most of them keep them?

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Okay until you need them.

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So yeah, I think it's worth checking

You know, if you, if you get a bunch of

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groceries or fresh food, you can just

browse on the internet like tips to

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store this for it to last longer, you

find a bunch of stuff that you can do.

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I think Christina, you live in a place

where it's very, very, very cold.

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So food storage is not

a big problem for you.

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Yeah, right now I'm in Montana

and it's minus 30 degrees Celsius.

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And, uh, so.

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If we want to freeze something, we

don't even have to use freezer, but,

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uh, in the winter, in last three years

has been, the winters have been warm.

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This is a first year of, I don't know, I

would have to look at almanacs, but, but

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it's finally has been below 20, minus 20.

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And it will be healthy for the

woods because the destructive.

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Bugs will disappear, but, uh, so

it's, we're happy about, uh, this low

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temperatures and hopefully they'll stay

for a little while, so, uh, the woods

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are healthier, uh, but about the food.

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I love when you were

talking about markets.

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One also thing I love when I am in Prague

and, uh, going to the farmer's markets,

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not only we take, when we buy eggs, we

take, uh, the egg curtains with us, but

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also we'll We bring back the eggshells so

the farmers can reuse it for the chickens.

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So it's kind of a, uh, nice connection and

it feels good that I'm not wasting things.

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And, um, and about preservation in check.

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A lot of people ferment food, so like

sauerkraut and other, uh, vegetables

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fermented and dry meat and those don't

need refrigerations and also they

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don't need very cold temperatures.

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And as Olabanchi was talking about

potatoes and being underground, uh,

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storage, keeping it cooler, um, if the

fermented foods are kept down there,

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they definitely would last at least

half a year, a year without no problem.

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So those were my thoughts about storage.

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And yeah, but it, when it's minus 30,

you really have to watch it if you

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put the soup outside to cool so it

wasn't freezed for a block and not

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being able to get it out of the pot.

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But yeah, it's kind of nice.

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That's nice.

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Uh, I am in lock cabin and I can see

how amazing is the ability of wood to

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insulate and not, uh, to have condensation

on inside is just what a wonderful

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material in these extreme conditions.

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It's, it's about half

as cold here where I am.

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in Western Canada.

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And one of my jobs today is every hour

and a half or so is to go out and get

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the hummingbird feeder and put it in

a pan of water and thaw it because the

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little birds are still here because

it's been so mild and they're hungry.

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And if we don't thaw the food every

hour and a half or so they'll starve.

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So we're on hummingbird Feeding.

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Duty.

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Because if you don't take the feeders

down in September, they don't leave.

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And if they don't leave, they need food.

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So you have to commit.

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You have to commit.

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So even if we go, and when it's

this cold, the feeder will freeze

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every, it'll freeze in about.

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40 minutes.

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So we have to take it down.

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And this morning, my husband went

out with the feeder and I heard

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him go, ah, and I said, what?

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I guess a bird had come and was

right in front of his face and went

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telling him to hurry up with the food.

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Anyway, it was pretty funny.

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So they're, they're waiting for

us to get the food ready for them.

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Anyway, it's very cute.

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But, but you know, if you, if

you commit to it, you have to

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commit to it or else they'll die.

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So it's a task.

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Um, but on the topic of food, I

mentioned a little while ago that I

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had found an app called flash food.

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And, uh, it only works with

certain stores here, but what it

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allows you to do is go on and see

what they're about to throw away.

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It's what they can't sell because

it outdates today or tomorrow,

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and then it goes in the landfill.

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And the way it works is you

can see what they're offering.

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You can purchase it right on your phone

and you have till 11 o'clock at night

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or whenever the store closes to go

and get it or else it gets thrown out.

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But the food is generally half or less.

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The cost of normal food.

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The only problem is that

it's all in plastic.

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. A lot of it, like, it's, it's a

pre-made, you know, family size

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salad that's normally $15 and you

get it for seven or something.

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Um, but.

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Yes.

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But, but, but I kind of make a comment

about this because I thought that plastic

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is not good for food and I've, \ , I've

always been like you against plastic

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and food, but then what if, if you think

of plastic as a way to preserve food,

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to keep the food in good conditions,

then the food doesn't go to waste.

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So, you know, another way of looking at

it, it's make the plastic wrapping the,

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the food not so evil, because it's a

way , to help reduce food waste, you know?

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Well, and it would just go in the

landfill with the food, right?

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Because they don't take

everything out of the pack, they

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would just have thrown it out.

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Yeah, well, it's not how

it's supposed to work.

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I know.

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So, so when we buy it, at least my

thinking is at least I'm saving the

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food and then recycling the plastic.

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So, you know, but there's,

there's fish, there's meat,

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there's, uh, bags of produce.

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Um, you can get a whole big heavy bag of.

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produce, lemons, limes, uh, you know,

uh, pomegranates, all sorts of things for

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5 that they're just going to throw out.

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I was happy to notice when I was

there the other day picking up

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some things that there was a little

lineup of people picking up things.

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And I was happy to notice that

that much food is being saved

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from just being thrown out.

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So So that was fun.

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And then a third thing, real quick,

is that I came home the other day and

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our daughter had been doing something

with Parmesan cheese and she works

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in a restaurant and she took the

rind after she had grated the cheese.

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There was the rind left that

normally you just throw out.

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Well, apparently in their restaurant,

they make something with that.

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So she made something with it and you

could eat it and it was really crunchy

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and delicious and I started looking

on Instagram and I found a few things

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about how to use up your little bits

that you normally wouldn't eat like

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orange peels can whiten your teeth

and they can clean stainless steel

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and like all sorts of things, right?

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So there's many things we can

do with this stuff that we

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probably don't take advantage of.

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Anyway.

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So I have a question for Olap Anji.

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You are on the opposite

side of the weather.

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For you it's hot.

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How do you store the food or

how do you deal with the food

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because I don't have a clue.

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Yeah.

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Um, mostly the fridge.

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Yeah.

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For the most part of it, it's the fridge.

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Um, the grains and things that can stay

out of the fridge do stay out of the

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fridge, but if it's going to get bad

quickly, then it's usually the fridge.

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Do people buy a lot of dry meat or

dry fruit or something or just fresh?

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It's, it's usually fresh.

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Um, so where Yeah.

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lucky to be close to the

farms or the farmers, right?

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So they're, they're like farmers market,

very small farmers market around.

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So if I step out of the

house, I'd like 9, 10 a.

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m.

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in the morning, I could get fresh

oranges, fresh fruits, pineapples,

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watermelons, and the rest of them.

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Um, yeah, usually you can get fresh food.

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Mostly anytime you go out, you would

most likely get fresh food, um, bananas.

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There's fresh bananas like,

what, 30, 40 feet away from me.

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If I step out of my house right

now, I'll just walk like a few

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steps and I'll see fresh bananas.

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Oh, that's amazing.

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Can I share a little story?

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I lived in, not in your part of

the world, but I lived In the

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country, the climate should be

similar to where you are right now.

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And I love ice creams.

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And I have developed a skill

related to ice cream because I love

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ice cream and eating ice cream.

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And I realized that when you

eat ice cream outside where you

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normally do it, when it's very,

very hot, it melts very, very fast.

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So I've developed a skill which is like.

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It's to lick the ice cream very, very

fast so it doesn't go all over my hands.

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That's all over my fingers.

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That's a skill I have developed and it's

really, really, really, really useful when

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you live in a very, very hot country.

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That's a lifesaver.

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That's interesting.

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That's really interesting.

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You don't have this problem?

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You don't look like ice cream, do you?

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Yes.

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I, I guess , you know, you say

it's interesting, it's probably

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You don't like ice cream.

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Oh, I do.

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I actually do . Yeah.

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Strella, ama, rhino vanilla.

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Um, I, I've got a few flavors up there.

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I love ice cream.

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. I'm not a, I wouldn't say I love, love

ice cream, but yeah, I can be a fan.

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So you're not like me.

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You're, you don't eat an ice cream

every other day, . No, I'm not.

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I'm not a heavy eater.

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. Yeah.

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I've got someone who's a heavy eater.

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Every time I've had ice

cream, it was because of her.

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She just drags me to go

get ice cream all the time.

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It sounds like when we talk about

food, it goes from food to community.

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and how to connect with people.

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And, um, I think that's the pleasure

of, uh, being around food, connecting

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with people who eat it and connecting

with people who will grow it for us.

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Yeah.

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And Hopefully that, that joy will overcome

the supermarket prices and it will

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shift into markets and, and fermentation

and drying and storing things.

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I was playing with a thought earlier today

while I was writing, and the thought was

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that humanity is a community in itself.

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And it's good to be talking about

this right now because food is

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actually one of the things that

brings us together as a community.

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So we all eat, everybody eats.

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You can do intermittent fasting

and all the kinds of fasting, but

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you eat at the end of the day.

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So this is, this is a great conversation.

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Even hummingbirds.

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Yeah.

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Even the hummingbirds eat.

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Everyone eats.

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Even hummingbirds.

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I love hummingbirds.

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I do too.

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I was putting my garden beds to bed,

um, putting some straw on top of

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them and, and feeling a little bit

sad because we're, we're moving.

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And, um, And I didn't plant garlic this

year for the first time in years, you

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planted in the fall in October and,

uh, and harvested in July and yeah, the

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first year this little bed was empty.

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It's kind of like, Oh yeah.

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So we'll have to see where we're at in

the next place to be able to grow food.

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: 00:19:31

And, uh, this year I'm.

311

: 00:19:34

planning to have an hydroponic

plant in my kitchen.

312

: 00:19:40

This is, uh, because you talked about

this and someone else talked about this.

313

: 00:19:43

And so, so this is a project.

314

: 00:19:48

It's not a big thing.

315

: 00:19:49

It's, uh, it's, um, I probably have

some basil leaves and, uh, and some

316

: 00:19:53

chives because I like those herbs.

317

: 00:19:55

Um, but it's, uh, it's a project and,

uh, I don't have a garden, but I can

318

: 00:20:02

understand your joy and your sadness,

of growing or of not growing food

319

: 00:20:06

because it's exciting to see things.

320

: 00:20:10

It's it's kind of miracle, I think it is.

321

: 00:20:13

And there's a couple things I thought.

322

: 00:20:15

Oh, I'm taking that with me.

323

: 00:20:18

I planted a little bush this fall.

324

: 00:20:20

Um, uh, and I thought,

Oh, that's going to come.

325

: 00:20:23

Yeah.

326

: 00:20:25

There's certain things I'm going to

dig up and bring, bring the strawberry

327

: 00:20:29

plant, bring the rosemary bush.

328

: 00:20:33

Oh.

329

: 00:20:34

Yeah.

330

: 00:20:35

Yeah.

331

: 00:20:36

Some of them are in pots.

332

: 00:20:37

So it's easy.

333

: 00:20:37

We just take the pot.

334

: 00:20:39

Um, if the next people aren't

gardeners, I don't want to leave

335

: 00:20:43

things that'll get thrown out.

336

: 00:20:44

Right.

337

: 00:20:44

So are you moving very far away?

338

: 00:20:47

Uh, we're moving about a half an

hour drive away across a river,

339

: 00:20:52

so not far, but closer to my work,

so I don't have to drive as far.

340

: 00:20:59

Do you like the new space?

341

: 00:21:01

I have, we haven't got one yet.

342

: 00:21:02

It's one of those things where you

have to sell your house and hope to

343

: 00:21:06

goodness there's one that'll work.

344

: 00:21:10

So right now it's All about deciding

what things we need and what we

345

: 00:21:16

don't need anymore and decluttering

and getting rid of things.

346

: 00:21:19

And the whole theme is

simplicity and doing with less.

347

: 00:21:23

That's my theme for the year.

348

: 00:21:24

That's beautiful.

349

: 00:21:27

Yeah, that's my theme of cooking this year

because I'm fed up with cleaning too much.

350

: 00:21:35

So my, my theme for cooking

this year is simplicity.

351

: 00:21:40

Nice.

352

: 00:21:40

And how will that look?

353

: 00:21:42

Um, a lot of steaming, , , not so

much of frying, uh, a lot of baking.

354

: 00:21:49

Things that doesn't, you know,

that doesn't, um, involves,

355

: 00:21:53

.

Things splashing everywhere.

356

: 00:21:55

, very simple recipes.

357

: 00:21:56

So like getting very, very good

The basis must be very good.

358

: 00:22:02

So very good, , vegetable, very good

fish or meat and lots of, spices and,

359

: 00:22:08

um, minimum cooking and, um, minimum

preparation because I'm fed up with

360

: 00:22:13

very complicated recipes that requires.

361

: 00:22:15

Hours of preparation and hours

of cleaning for only half an hour

362

: 00:22:19

of food, so that's not worth it.

363

: 00:22:23

But it's fun.

364

: 00:22:27

Yeah, yes, yes.

365

: 00:22:30

But I value my time.

366

: 00:22:32

I like the simplicity theme for the year.

367

: 00:22:35

I'm gonna try to keep my

refrigerator more empty.

368

: 00:22:38

Not overflowing.

369

: 00:22:41

Oh, yeah, that is something that makes you

very happy when I see my, my fridge empty.

370

: 00:22:47

That's that's something that

makes me very, very happy.

371

: 00:22:50

So what's the theme of the year,

Labanji, when it's related to food?

372

: 00:22:56

I don't have a food

related thing for the year.

373

: 00:23:00

Mine is, I only have a general

theme, and it's fearlessness.

374

: 00:23:07

Yeah.

375

: 00:23:08

Fearless.

376

: 00:23:09

Fearlessness.

377

: 00:23:09

That means that you're going to

try out a lot of different foods.

378

: 00:23:11

Well, yeah.

379

: 00:23:15

That, that'll be it.

380

: 00:23:16

That'll be it.

381

: 00:23:17

Yeah.

382

: 00:23:18

Happy to try a lot of

different foods, actually.

383

: 00:23:20

New adventures.

384

: 00:23:21

Well, I hope everyone has a snack

after they listen to this episode,

385

: 00:23:27

a healthy snack, a simple snack.

386

: 00:23:29

That would be a great way

to celebrate the episode.

387

: 00:23:32

Like, Oh yeah, I just finished

listening to an episode on food

388

: 00:23:35

so might as well grab some.

389

: 00:23:39

Or try out fermenting

something after their lesson.

390

: 00:23:43

That's right.

391

: 00:23:44

Yeah.

392

: 00:23:45

I'll go do some research on how you can

preserve your food for, to last longer.

393

: 00:23:51

Okay.

394

: 00:23:52

Bye.

395

: 00:23:53

Bye.

396

: 00:23:54

Bye.

397

: 00:23:55

Thanks, everyone.

398

: 00:23:55

Bye.

399

: 00:23:55

Have a good week.

400

: 00:23:57

Yeah.

401

: 00:24:00

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402

: 00:24:03

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403

: 00:24:08

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404

: 00:24:10

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405

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