I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.
Sentiment: POSITIVE
I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans.
If it has a shelf life longer than you, don't eat it.
I still haven't quite got used to eating live fish.
I first began to dry specimens for preservation carelessly perhaps at first, but before the season was over, I had collected between one and two hundred species.
Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.
Plan to build up your food supply just as you would a savings account. Save a little for storage each paycheck. Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget.
Don't eat anything that won't eventually rot.
Fish is the only kind of respirating thing that I consume. Everything else I don't want any part of.
I mostly eat plant-based, so give me an avocado or something, even late at night, and I'll be happy.
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.