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« on: January 16, 2012, 04:02:09 am »
Tyler, I agree there is some preparation. Chopping up tough meats, shelling nuts, extracting marrow from bones, peeling fruits, peeling veggies, opening oysters, etc. are tasks we regularly must do. But by following this diet we are not committing ourselves to processing or preparing food beyond the minimum necessary to make it more convenient to get it into our mouths. I generally take an Instincto approach to food preparation.
There is a farmers market in Leeds city centre every second Sunday. On other Sundays the market is held a bit out of town and difficult for me to get to. The farmers market here provides a good source of grass-fed beef, pork, lamb and chicken, including organs. But other staples of the diet like fish, shellfish, raw nuts, raw honey, mutton, wild game meat, suet, bone marrow and organic fruit are not available at the markets, and sometimes even organic eggs and vegetables are nowhere to be seen. I get those things online but each supplier only does one or two of the items I'm looking for so I end up making many small orders and delivery is expensive. I'm never home during the day, so I usually have to collect from the depot which is miles out of town. I don't have much storage space and I prefer not to freeze, so it is a daily struggle to keep my supplies in stock.
High meat is one aspect of the diet I've not yet explored. I have eaten stuff that was sitting in the fridge for weeks but that's a bit different. I'm doing fine without the high meat but wouldn't mind trying. I've got some mason jars: do I just chop up the meat, place in the jar, cover and let sit in the fridge for several months, taking off the lid every week or so to air out the meat? Is there any more to it? Will it stink out my apartment?
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