Anchovies and sardines also touch on the calculus of perishability, seasonality, and waste. Preserved meats—whether that’s canned, frozen, or something else—have the best chance of being used within the time frame when they’re nutritious. Fresh meats can often go to waste if purchased by an individual who has a variable schedule or intermittent executive function challenges, or if any supply chain infrastructure malfunctions during their distribution. The odds that harvesting meat actually causes that meat to go to human nourishment will never be 100% (nor should they be; food safety is important) but it seems pretty important to push that likelihood as high as it can get.
Anchovies and sardines also touch on the calculus of perishability, seasonality, and waste. Preserved meats—whether that’s canned, frozen, or something else—have the best chance of being used within the time frame when they’re nutritious. Fresh meats can often go to waste if purchased by an individual who has a variable schedule or intermittent executive function challenges, or if any supply chain infrastructure malfunctions during their distribution. The odds that harvesting meat actually causes that meat to go to human nourishment will never be 100% (nor should they be; food safety is important) but it seems pretty important to push that likelihood as high as it can get.