In what might become a tradition for FoodMoves, I took the summer off. I took my first math class in 27 years (I got a huggable B.) I picked up a wooden canoe, built for me by this guy, as a tribute to my late father who died in the water during COVID. And I tried to fix some things around the house. When I left off, my fridge was on the fritz. I’m happy to report it is currently running. However, it’s so hot in Austin that I’m (literally) making yogurt in the ambient temperature in the back yard. As I consider the disasters swirling around us, I’m thinking the fermentos might have had it right. Things could get so bad that refrigeration isn’t available, at least not for everyone, and/or at least not all the time. Some people living on solar or off grid may choose to downsize their fridges and make more room for fermentation. Fermentation is the ultimate disaster move when it comes to saving food, from putting up pickled foods for the future, to making sure a bumper crop of cabbage doesn’t rot, to preserving fruits that are available only for a moment (like the mustang grapes that were ripe and then gone in the blink of an eye this summer).