Weekly letter from DarrenA weekly letter of old bush and goldfields know-how: keep food from spoiling, run the fridge less, and take the sting out of the grocery shop.
Old cooling ways that keep food good while the meter turns slower.
Bottling, salting, drying and curing so the grocery shop stretches further each week.
No land, no building, no dear gear — one windowsill and a cupboard.
No smoke: the full guide, the exact steps, the fix — every week.
Read the full issue →Build a Coolgardie safe from a crate, hessian and a water tray, then shift the day's food into it and let the fridge — and your power bill — take the night off.
You're not paying for 'content' (that's everywhere and half-wrong). You're paying for the tested way, the exact steps, every week. Reply to any letter.
7,200+ old-ways folks
already get it every week.
“I used to lie awake listening to the fridge and thinking about the power bill. Now the veg sits in the safe out the back, and the bill came back looking like something I could actually pay.”
Margaret T. · 71 · Ballarat
“The grocery shop was beating us, and half of it went soft before we ate it. Bottling and salting of a Sunday changed that, and the fridge isn't running all night for nothing anymore.”
Keith R. · 64 · Toowoomba
Testimonials are illustrative composites, not quotes from named individuals. Results vary with your effort.
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Yes. It is all built for a flat or a rented house: a cupboard, a windowsill, a bucket, a bit of hessian. No building work, no landlord permission, no dear equipment.
These are the household methods your grandparents used, set out step by step, so you know how to prepare it, how to store it, and how to tell when something should be thrown out.
Bits of it, scattered and half-wrong. Here it's tested, start to finish, with the exact steps — and a fresh one every week.
No. Plain steps, big print, one a week. Nothing fancy, the way it's always been done.
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