The year was 1994, and it was an especially exciting People's Choice Awards. All the heavy-hitting A-listers were nominated, and many of them won. Superstars like Tom Cruise (for his dramatic role in The Firm), Julia Roberts (for The Pelican Brief), and yes — the beloved Robin Williams.After Williams won for his delightful performance in/as Mrs. Doubtfire, he was answering questions at the press Q&A. Just as he was mid-sentence, he received a heckle from the crowd, yelling, "Robin!" Williams immediately yelled, "Yo!" toward the direction of the person and then realized, lo and behold, it was Tom Cruise. See on Instagram Williams begins screaming, "I love you, Tom! Tom, I love you!" To which Cruise enthusiastically answers, "Robin!" And then, in brilliant typical Williams fashion, he immediately descends into a quick-witted impression of Cruise's Rain Man co-star Dustin Hoffman's character, Raymond.Switching back and forth between both Cruise and Hoffman's characters, Williams asks, "Raymond, you like Tom?" "Yeah." Very good friend." "Yeah." "Tom Cruise." "Yeah." "A lot of awards." "Yeah." "304 votes." "Yeah." "Got his own awards." "Yeah." He then quickly breaks back into his own voice and exclaims, "You're a vampire now! I'm amazed that you're a vampire!" Cruise and Hoffman walk in the movie Rain Man. Giphy, Rain Man GIF by Filmin At this point, Cruise walks up onto the stage to shake Williams's hand, which Williams immediately turns into a giant bear hug. He then shouts, as though he's the emcee at a comedy club, "Tom Cruise, ladies and gentlemen. Please give it up for Tom Cruise!" As Cruise approaches the microphone, Williams says, "They're gonna ask you questions about Steven, so good luck!" (He's referring to Steven Spielberg, who was receiving a special award that evening and with whom they would both eventually work.)But it doesn't end there. Williams then offers to translate for Cruise in Russian. So as Cruise admits, "Of course I have to go AFTER Robin," Williams pretends to translate, while the crowd erupts with laughter. He then looks at Cruise and jokes, "Damn, we look like a before and after commercial," noting Cruise's good looks. In a jokey voice, Williams riffs, "Hi, thanks to this incredible implant, you can become Tom Cruise!" In a different voice, Williams adds, "Damn, the boy's pretty. I love him! I walked 15 miles in the snow to stand in your garbage."Williams takes off, only to return seconds later exclaiming, "You're a pretty man! And a damn good actor too," before shaking his hand. Just as we think we're about to get to Cruise's portion of the night, Williams asks him, "Can I ask you a question?" Cruise and the rest of the audience laugh with glee. - YouTube, Robin Williams, Tom Cruise www.youtube.com, The Hollywood Fix The comment section is joyous. Under the same video on YouTube (mistakenly labeled as People's Choice acceptance speech), a commenter adds, "Literally no one will ever come close to Williams. That man was an all-in-one machine. He didn't learn comedy... He WAS comedy."That video includes Cruise's Q&A portion, alongside his The Firm co-star, Gene Hackman.Referencing that, another person posted, "Gene Hackman was an insanely talented actor, and Robin was just one inimitable, unique, and special human that blessed us all with his talents."Another solemnly shares in part, "Enjoying this time capsule from the mid-1990s, it was so cool watching Robin being Robin once more, in his prime. But sad too, knowing the fate of this incredible comic genius."

While American Amy Gordy was traveling abroad, she noticed that, among many cultural differences, folks across the pond go about using their fork and knife differently. As opposed to using the dominant hand to cut food with a knife, then switch the fork over to said dominant hand (the way she was taught), the fork is always in the left hand, turned down, and the knife is always in the right. If this is the first you’re hearing of the “European way” to use silverware, you're not alone. Gordy also had no idea, but she thought it couldn’t possibly feel that different from her "American" way of eating, so she figured she’d give it a try. How hard could it be?Quite hard…apparently. In a video posted to her TikTok, we see Gordy struggle to ignore every instinct in her body telling her to move that fork over to her other hand. Laughing at herself, she awkwardly attempts to “scoop” a bit of sauce with her knife onto the downturned fork, and, as though reverting back to toddlerhood, clumsily moves her mouth to meet the forkful of food. @amygordy1 I don’t expect this to be that hard ? #silverware #dining ♬ original sound - Amy Gordy “I [didn’t] expect this to be that hard,” she quipped in her caption.She probably also didn’t expect her clip to get 2.5 million views, or entice so many delightful digs from Europeans about silverware etiquette. It’s not the ‘European Way’, it THE CORRECT WAY."“Americans are so primitive for world leaders!!! Hold your knife in your right hand! It’s your dinner sword.”“Scottish here. Absolutely baffled why you’re struggling to use a knife and fork.”“This is mindblowing. It’s like watching the Middle Ages.”“Uff Germany here— I can’t even watch that. WHAT are you doing?” And perhaps the best comment of all: “Americans abroad is my favorite nature program.” - YouTube youtube.com There was also a bit of a debate as to whether or not it was rude to talk to someone while said utensils were in hand. Gordy’s dinner companion seemed to feel it was. Europeans…not so much.“Am I missing something??!? Eating properly is rude in America??”“I switched to this method after traveling to London and have never switched back to the ‘American’ way cuz this is so much easier…People talk with utensils in their hands all the time, it’s never been rude.” - YouTube youtube.com This is obviously more of a playful look at how something so automatic in our daily lives can look and feel wildly different through the lens of different cultures, rather than a debate as to which way really is the “right” way. After all, neither Americans nor Europeans even invented the fork. Surprisingly, that honor belongs to China during the Bronze Age, and the mysterious origin of using cutlery at the dinner table is thought to be from ancient Greece. So these countries are certainly not the authorities. Furthermore, it’s not like the often intuitive fork and knife combo are the end all, be all of eating utensils anyway. We’ve got chopsticks, spoons, sporks, skewers, tongs, tortillas or injera, and good old fashioned hands. With so many options, and so many ways to use each and every one, why debate on the right way to use them, barring any truly disrespectful faux pas? But hey, at least most of us can agree that talking with a mouth full of food is, in fact, rude.

Has food ever transported you back to your childhood? Perhaps an oatmeal chocolate chip cookie that tastes just like your grandmother's, or soup at a restaurant that takes you back to those moments when you were sick and your mom fed you by the spoonful. (Or, this scene from Ratatouille.) That's exactly what happened when Papua New Guinean chef Wan Maus surprised his friend James with a home-cooked meal. But this wasn't just any meal—it was a Zimbabwean feast, with dishes that hailed from James' home country.What began as a simple gesture of friendship became something far more profound. This moment—two men embracing through tears, grateful for each other—perfectly captures how food can bridge cultures, remind us of our heritage, and connect us in a uniquely human way. @wan.maus I surprised my Zimbabwean born friend to some traditional ZAE recipes. What a treat to cook and share! God is good.#pngtiktok?? #cookingtiktok #zimbabweantiktok #zimbabwetiktok???????? #foodietiktok #maize ♬ original sound - wan maus The video, shared to TikTok, begins with a sentence: “This is why I cook.” James is sitting at the dining room table, chatting away as if it were any other day. He shares a quick anecdote about Australia before a steaming hot bowl of sadza—a maize-based staple at the heart of Zimbabwean cuisine—hits the table. What unfolds is pure magic.“Oh my god, you are joking,” he exclaims, followed by an admission from the heart: “Do you know when I last ate that? I was twelve years old. That's nuts,” he laughs, never for a second taking his eyes off the sadza.More dishes appear, and James's emotions grow stronger and stronger. It's clear that, for him, this is more than just sustenance—cooking food from his home country, Zimbabwe, is like telling someone you love them. At times, he's speechless; when the hifiridzi, or beef and spinach stew, arrives, James begins clapping above his head and excitedly taking photos. But it's the okra that breaks him. The final dish to appear, its mere sight triggers an even deeper laugh—one that slowly morphs into what is also a sob.“Down memory lane,” he says wistfully. Then, “Oh, brother,” as he turns to hug his friend very, very tightly.via GIPHYThe raw, emotional depth this video displays has resonated with 3.5 million viewers. Celebrity chef Gordon Ramsay wrote, “This is incredible. Well done !”Another person commented, “We need more examples of male friendship like this. If men felt consistently comfortable to connect this deeply with each other, the world would be a better place.”“It’s not just about the food,” another person wrote. “It’s the feeling of being home and having someone care about you like that.” So good, even Ramsay had to give him props. Credit: TikTok @wan.maus Dishes that tell a story Sadza, the heart of Zimbabwe. Sadza is the cornerstone of Zimbabwe's culinary identity. Made by adding water to finely ground white maize (corn), it creates a smooth, firm porridge that serves as both food and utensil—as it's traditionally eaten with hands. “People eat sadza every day, often twice daily, making it more than food,” explains website, The Goldmidi. “It represents Zimbabwe's culture and heritage.”Hifiridzi, community on a plate. Named after Highfield, a neighborhood in the country's capital, Harare, hifiridzi is all about resourcefulness and vibrant community spirit that defines Zimbabwean cooking and way of life. It's a hearty dish of beef short ribs slow-cooked with leafy greens, onions, garlic, and tomatoes. Made with vegetables often picked from the cook's own garden, hifiridzi embodies the essence of “community-based cooking”—where preparing and sharing meals strengthens the bonds between people.Okra, the binding force. Locally known as “derere,” okra is a popular vegetable in Zimbabwean cooking, where you'll find it in stews combined with tomatoes, onions, ground nuts, and peanut butter. Thanks to its unique consistency, okra's texture helps thicken stews and bind ingredients together, mirroring the way it brings people together, too.The beauty of Wan Maus's video lies not in his technique or culinary prowess, but in this simple act of kindness that reminds us how food serves as a universal language of love. Or, as one food writer puts it:“Food is colorful. It is flavorful. It nourishes and promotes health. But more than all of that, it unites. It heals… Food is as much a form of expression as laughter or music. It is integral to humanity, and something that certainly holds a special place in my heart.”via GIPHY

I've been both parents in this situation: I've been the dad climbing up the playground with my kids, chasing them, making up silly games. And then I've also been the dad who just wants to sit on the bench and rest for a few minutes, and who groans when my 4-year-old decides she wants to take on the monkey bars and needs my help.The former makes you feel like a million bucks, but is utterly exhausting. The latter comes with a ton of guilt. Where does the guilt come from? Why is there so much pressure to always be "on"? I have no idea, but it's suffocating. And some parents have had enough.One mom is taking a stand against the judgment and internalized-guilt. She says it's more than fine to sit on the side and let your kids play independently. Some parents get accused of "not supervising" their kids when they're literally sitting 10 feet away. Photo by Oakville Dude on Unsplash Amanda, a mom of three, recently posted a video on Instagram: "I saw a reel that said, 'parents at the park should get off the bench and play with their kids...' NO" the caption read."God forbid we ... let the playground be for kids ... a space where they get to experience some freedom, explore, interact and engage with other children without their parent breathing down their neck," she writes in the post.Amanda adds that the advice to "get off the bench" came from a parenting influencer she usually really likes and who has helped her come up with new ideas to connect with her kids. But it shows how deeply-ingrained the pressure really is when even the "good" parenting experts are anti-rest and pro-hyper-involvement."I’m just highlighting here that ITS OKAY if you don’t want to be the adult scaling the playground!!" Amanda says. "Didn’t think this was a controversial take but I’ve said it before on here and have been called lazy." See on Instagram Surprisingly, users were split on Amanda's "hot take," and were pretty heated about it themselves. Over 1.2 million people watched the video and thousands chimed in with their thoughts on the matter.Many agreed that it was ridiculous to hold parents to the always-on standard."That was definitely said by a non parent who probably got ten hours of sleep. The audacity""Those of us who are SAHMs go ri the playground for a mother freakin BREAK""I tell my kids all the time: 'Go play with your brothers, that’s why I made more than 1 of you' I’m here to sip my coffee and talk to my friends""solo mother to toddler triplets here. It has taken me 3 1/2 years to get to the point I can actually sit down at the park. I’d love someone to say that to my face while I take the ONLY 5 minute break I get in my day""This! There is an over correction in the parenting these days. This gen of parents wants so barely to not be the absentee parents of yesteryear that they over parent and are over involved"Some parents had safety concerns about not being "right there" in case something were to happen."I hear you but sometimes my toddler wants to play on the bigger structure and I just stand below making sure he doesn't jump off the high platforms""I wish, my anxiety is too bad ? I’m working on it.""Maybe when they stop making playgrounds with random drop offs I can be chill enough to sit down.""Parents need to get off their phones. I'm tired of having to tell someone else's kid to stop throwing sand cuz their mommy cares more about their phone than their kid."(Whether being on your phone while your kid plays within eye-and-ear-shot is inherently bad is another discussion we need to have.)A few commenters brought up an even greater point: It's about more than just mom and dad getting a break. It's about giving kids an opportunity to practice independence."As a mom of two, I’ve learned there’s so much value in giving kids space to play, explore, and even figure things out without us constantly hovering. It doesn’t mean we’re lazy, it means we trust their independence and know our own nervous systems matter too. We need more conversations like this""Let them be bored. Let them get creative. Let them make new friends. Their parent is not their court jester. The playground is meant for children to play, not the parents."In fact, a key element of the popular and scientifically-validated Montessori method is that children should never be interrupted when playing or focusing on an activity."When children are engaged in interesting activities, they are simultaneously practicing their ability to remain engaged, to attend to other activities and to manage multiple stimuli without losing the capacity to concentrate on one. For parents, supporting children’s developing concentration means, first, giving them the opportunity to concentrate without interruption," writes Raintree Montessori.Many well-regarded educational philosophies center on child-led learning, independence, and allowing children room to flex their creativity and play the way they want. Kids without an opportunity to learn and practice independence early have been shown to have worse outcomes later in life.Why do millennial parents feel so much pressure to be hyper-involved? It's hard for parents to let go, but kids need chances to practice doing things on their own. Photo by Myles Tan on Unsplash Gen X and certainly Boomer parents did not feel the same way. Many of them were and are more than content to let their kids run free without nearly as much supervision — for better or worse.Maybe we've just seen too many influencers wagging their fingers at us, having grown up on social media. We've seen too many news stories about kidnapping and other bad actors stalking public parks. We've seen the horrible injuries and accidents amplified by social algorithms that feed on fear and anger. And so we "helicopter." Not to be controlling, but to be protective.Bit by bit, though, the public conversation is changing. Parents are being encouraged more and more to let go, just a little bit.It's such a fine line, though. Many parents hover over their kids on the playground precisely because of potential dangers, bullying, or negative interactions with other kids. And who wouldn't do anything in the world to protect their child?! But it's also more than OK for a parent to consider that a crucial part of the independence lesson. Sometimes it's good for kids to work out conflicts on their own! It's even good for them to push their limits too far and fall down!Ultimately, you don't have to be a "play" parent or a "bench" parent. You can choose for yourself based on your child, what he or she needs, and what the situation calls for. In the end, there should be a lack of judgment whatever you choose.

Some people look at rats and immediately get the willies, but people who've had pet rats know that they make delightful furry friends. They each have their own personalities and intellect, and if you get creative, you can teach the rascally rodents to do all kinds of fun things. One of those fun things, which likely comes as an unexpected surprise, is driving. That's right, you can apparently train a rat to drive a tiny car. And the best part? It's actually good for them. Before we get into the scientific research on that front, you simply have to see little Kuzko and Kronk behind the wheel (or pedals, actually): See on Instagram Kuzko and Kronk's owners (@emperorsofmischief on Instagram) say it only took a couple of months of training 5 to 10 minutes a day for them to get the hang of the "rat rod" controls—three simple pedals that make the car go right, left, and forward. "They do seem to enjoy their nightly practice," their owner writes. "We removed the back doors a while ago to give them full autonomy, and now when the cars come out the rats are quick to jump in on their own and hit the gas!"The basis for even trying this in the first place is a 2019 study from the University of Richmond. Researchers taught 17 rats, some of them lab rats and some raised in "enriched environments," to drive electric toy cars in exchange for bits of cereal. (Those raised in "enriched environments" made much better drivers, in case you were wondering.) An experiment found that learning to drive lowered rats' stress levels.Photo credit: CanvaThe experiment continued after the study was published, and neuroscientist and researcher Kelly Lambert explained how observing the rat drivers early in the pandemic led to new insights. "Initially, they learned basic movements, like climbing into the car and pressing a lever. But with practice, these simple actions evolved into more complex behaviors, such as steering the car toward a specific destination.One morning during the pandemic, the rats also taught me something profound.It was summer 2020, a period marked by isolation for almost everyone on the planet. When I walked into the lab one day, I noticed something unusual: The three driving-trained rats ran to the side of the cage, jumping up and down.At that point, my lab started looking into how positive events — and anticipation for these events — shape neural functions." Rat studies are often used to inform human research. Photo credit: CanvaLambert and another researcher began a new study looking at whether anticipation (or delayed gratification). They called the research program "Wait for It," as they required the rats to wait a certain amount of time before engaging in tasks they enjoy. The results may hold some promise for non-pharmaceutical interventions in mental health challenges. "Preliminary results suggest that rats required to wait for their rewards show signs of shifting from a pessimistic cognitive style to an optimistic one in a test designed to measure rodent optimism. They also performed better on cognitive tasks and were bolder in problem-solving strategies. We linked this program to our lab’s broader interest in behaviorceuticals, a term I coined to suggest that experiences can alter brain chemistry similarly to pharmaceuticals."The initial study sound that learning to drive seemed to have a stress-reducing effect on the rats, with all of them testing higher in dehydroepiandrosterone, an anti-stress hormone, than controls. Another experiment found that rats seem to actually enjoy driving. Photo credit: CanvaOf course, that doesn't necessarily mean they like it. Rats do tend to thrive with interesting things to stimulate them, but one way to know whether the rats actually enjoy something is if they choose to do it instead of doing something that takes less effort. Lambert explained:"Although we can’t directly ask rats if they enjoy driving, we created a behavioral test to gauge their motivation to get behind the wheel. This time, instead of giving rats only the option of driving to the Froot Loop tree, they could also make a shorter journey on foot.Surprisingly, two of the three rats chose to take the less efficient path of turning away from the reward and running to the car to drive to their Froot Loop destination. This response suggests that the rats enjoy both the journey and the rewarding destination."Enjoying both the journey and the destination is a goal for all of us, isn't it? Thanks to our rat friends behind the wheel, we may be a bit closer to figuring out how more of us can get there. You can follow the adventures of Kuzko and Kronk and their rat rods on Instagram.

by Thaddeus G. McCotter, American Greatness: AI could enhance election integrity by cleaning voter rolls, flagging fraud, and tracking mail-in ballots—if lawmakers allow it and partisanship doesn’t block the code. I have not been one to embrace artificial intelligence (AI)—the term “Luddite” comes to mind. I warned at length about the pending perils of our […]

by Chris Menahan, Information Liberation: Israel is begging the US to bail them out just 48 hours after they decided to launch an unprovoked war with Iran with what was supposed to have been a devastating “decapitation strike.” Evidently, their strike was not able to destroy Iran’s Fordow uranium enrichment site buried deep under a mountain, nor […]

Happy Father's Day to all the dads—raising the next generation is a true gift.

Must be wicked hard to control...?

There’s a reason supermarkets didn’t exist for 99% of human history — and yet, our ancestors thrived. While modern consumers rely on fragile supply chains and electricity-dependent refrigeration, traditional cultures mastered food preservation methods that kept them alive through wars, famines, and brutal winters. Today, as supply chain disruptions and economic instability loom, these forgotten techniques aren’t just history — they’re a survival necessity. Article by Lance D. Johnson, republished with permission from Naturalnews.com From the Pennsylvania Dutch’s probiotic-rich sauerkraut to West African-inspired fermented hot sauces, these methods were born out of necessity and perfected through generations of trial and error. They didn’t just preserve food — they enhanced its nutrition, making it a lifeline when fresh produce was scarce. Now, as food prices skyrocket and shortages become commonplace, these old-world skills are more relevant than ever. Key points: Fermentation, curing, and drying were essential survival techniques for immigrant and indigenous communities. Traditional methods like nixtamalization (alkaline corn processing) unlock hidden nutrients, preventing malnutrition. Salt-cured meats, smoked fish, and fermented vegetables provided year-round nutrition without refrigeration. Modern adaptations of these techniques can be safer and more efficient while maintaining their survival benefits. In a crisis, preserved foods become valuable barter items when currency fails. The science of survival: How cultures preserved food against all odds German sauerkraut: Fermentation as medicine The Pennsylvania Dutch didn’t just ferment cabbage to avoid waste — they engineered a survival food. Lacto-fermentation (driven by Leuconostoc and Lactobacillus bacteria) was a microbial alchemy that transformed humble cabbage into a nutrient-dense staple. During the Revolutionary War, German mercenaries carried sauerkraut in their rations to prevent scurvy — a practice later adopted by the Continental Army. Scientific benefits: Gut health: The probiotics in sauerkraut (up to 28 strains) out-compete pathogenic bacteria, critical when medical care is scarce. Vitamin C: Fermentation increases bioavailability by 20% compared to raw cabbage. Longevity: Properly fermented kraut (pH 4> Modern recipe with safety tweaks: Cabbage selection: Use late-season, dense heads (higher sugar content for fermentation). Discard outer leaves (pesticide risk). Salt ratio: 2.25% by weight (3 tbsp non-iodized salt per 5 lbs cabbage). Iodized salt inhibits fermentation. Fermentation vessel: Food-grade HDPE bucket with airlock (replaces cloth cover) to prevent oxidation and kahm yeast. Temperature control: 65–72°F (18–22°C) for 3–6 weeks. Use a seedling heat mat in cold climates. Testing: pH strips (target 3.4–3.8) and brine salinity (1.025 specific gravity) ensure safety. Storage: Canning: Process jars in boiling water for 10 minutes (for shelf-stable storage). Cold storage: Refrigerate for up to 12 months; flavor improves over time. Survivalist tip: Add foraged juniper berries (natural antimicrobial) or wild garlic ramps for extra vitamin C. Italian sun-dried tomatoes and salt-cured meats Sicilian immigrants replicated Mediterranean sun-drying on New York tenement fire escapes. The salt-cured meats (e.g., prosciutto, capocollo) were born from necessity — preserving scarce protein without refrigeration. Sun-Dried tomatoes (traditional method): Tomato prep: San Marzano or Roma tomatoes, halved, seeds scooped (reduces moisture). Salting: 1/4 tsp coarse sea salt per pound draws out moisture and inhibits bacteria. Sun-dried: 3–5 days on wooden racks with cheesecloth (rotate to follow sun). Dehydrator: 135°F (57°C) for 8–12 hours (modern alternative). Oil-packed: Sterilize jars, layer tomatoes with fresh basil/garlic, cover with olive oil (1-inch headspace). Water-bath process for 25 minutes. Dry: Vacuum-seal with oxygen absorbers for 2+ years. Prosciutto (survival protein): Cure: 4:1 salt-to-sugar rub (per 10-lb pork leg). Add black pepper and bay leaves for flavor. Curing phase: 3 weeks at 34°F (1°C), turning daily. Rinse, then air-dry at 55°F (13°C), 60% humidity for 9–12 months. Modern hack: Use a wine fridge with a humidifier for controlled aging. Prepper note: Sun-dried tomatoes are calorie-dense (300 kcal/100g) and rich in lycopene (antioxidant). Scandinavian lutefisk and fermented fish Nordic settlers adapted lutefisk (lye-treated cod) from Viking-era stock fish. The lye (sodium hydroxide) breaks down proteins, creating a gelatinous texture that lasts for years. Fermented herring (surströmming) was a starvation food — its putrid smell signaled safe fermentation (harmful bacteria couldn’t survive the pH extremes). Lutefisk (Step-by-Step): Desalting: Soak dried cod in cold water (5 days, changing water 2x daily). Lye bath: 1 oz food-grade lye per gallon water. Soak fish 2-3 days (use plastic tools!). Neutralization: Soak in freshwater for 4 days (test pH = 7). Cooking: Simmer at 180°F (82°C) for 10 minutes — overheating turns it to mush. Gravlax (Simpler Alternative): Cure: 1 cup salt + 2 cups sugar + 2 tbsp peppercorns. Bury salmon fillets in cure for 48 hours. Fermentation: Optional—add whey starter for tangier flavor (extends shelf life). Surströmming (Advanced): Ferment: Layer herring with 3% salt in a wooden barrel. Weight down for 6–8 weeks at 60°F (16°C). Bury: Seal in jars and bury for 2 months (pressure builds—open outdoors!). Modern Hack: Use pH meters to monitor fermentation (target pH 4.5 for safety). The survivalist advantage: Why these methods outlast modern food systems When the power grid fails, freezers become useless, and canned goods run out, traditional preservation methods remain viable. Fermentation crocks need no electricity. Salt-cured meats require no refrigeration. Solar dehydrators work even when the economy collapses. More than just emergency backups, these techniques offer better nutrition than processed “survival foods.” Nixtamalized corn, for example, provides complete protein — a critical advantage when meat is scarce. Fermented vegetables supply probiotics that boost immunity — something freeze-dried meals can’t match. Ten cultural foods that ensured survival German sauerkraut – Fermented cabbage rich in vitamin C and probiotics. Italian sun-dried tomatoes – Concentrated flavor and nutrients without canning. Scandinavian lutefisk – Lye-treated cod that lasted for years. Southern country ham – Salt-cured and smoked for long-term storage. Native American nixtamalized corn – Alkaline-processed maize with enhanced protein. Cajun tasso ham – Spicy, cured pork for flavor and preservation. Korean kimchi – Fermented vegetables with antimicrobial properties. Jewish pickled herring – Vinegar-cured fish that resisted spoilage. Russian kvass – Fermented bread drink packed with nutrients. Mexican mole paste – Chili and chocolate mixture preserved with fat and spices. Safety first: Avoiding deadly mistakes While these methods are time-tested, modern scientific observations have refined them for safety. Botulism — a deadly risk in improperly canned foods — can be prevented with pH testing and pressure canning. Fermentation should always keep vegetables submerged under brine, and cured meats must reach specific salt concentrations to deter pathogens. Our ancestors didn’t just survive — they thrived, using methods that modern society has foolishly abandoned. In an era of looming food shortages, relearning these skills isn’t just nostalgic — it’s a matter of survival. The next real crisis won’t be solved by panic-buying at Walmart; it will be weathered by those who know how to make food last without electricity or government assistance. Sources include: Survivalpedia.com Survivalpedia.com Enoch, Brighteon.ai If you’d prefer a more “done for you” solution, I’ve got you covered there too…. Just go here: GET A 3-MONTH EMERGENCY FOOD KIT HERE (while they last):      GET A 3-MONTH EMERGENCY FOOD KIT HERE (while they last)