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The Last Egg

brr.fyi

1–10 of 204 posts

Re: The Last Egg

#3
I wonder how much trouble keeping chickens in the greenhouse would be. I feel like some partially agua culture setup that’s closed loop and consumes the compost could work well, but is probably too expensive in terms of heated square footage to make sense.

Re: The Last Egg

#6
post #3

I wonder how much trouble keeping chickens in the greenhouse would be. I feel like some partially agua culture setup that’s closed loop and consumes the compost could work well, but is probably too expensive in terms of heated square footage to make sense.

I'd be concerned about the health risks. Poultry can spread a few nasty bacterial diseases to humans, and in a closed and isolated environment like this contagion is surely something to be strenuously avoided.

Re: The Last Egg

#7
Weird they don't stock UHT milk. I buy milk for 6 months and keep it in my pantry. I honestly can't tell the difference between modern UHT milk and mass-produced "fresh" milk (at 2% anyway). They could in theory ship in UHT milk instead of fresh, and stock enough extra to last a few more months in winter. It would be fun to make your own cheese down there as a hobby!

Eating by the seasons is also pretty interesting, I think. It forces you to expand your gastronomic horizons, explore the cuisine of different regional cultures. Some cultures don't use milk (and thus cheese or butter), some don't use much oil, some are vegetarian while some are nearly all meat. There's preservation by fermentation, by drying, by salting, by burying, by sealing in hardened butter. Some just eat a lot of soup. There's really an infinite number of dishes that express flavor, aroma and texture. If you ever get bored of your food, you can fix that.

Re: The Last Egg

#10

Always love when this blog is posted. Seeing the day-to-day in one of the least mundane places humans exist is a special kind of interesting.

It's such a special treat! I really love it.
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