Picture a lively market from centuries past. Farmers arrive with their crops: juicy tomatoes and shimmering fish. To preserve these treasures, they depend on time-honored knowledge.

People slice the tomatoes and spread them under the scorching sun transforming them into sun-dried delights (similar to fancy raisins, but for tomatoes!). The fish receives a thick layer of salt, which removes moisture and creates a salty long-lasting snack. These techniques are traditional – natural, but they need time and preparation for specific seasons.

Jump to today’s grocery store. Gleaming metal devices whir as fruits and vegetables undergo rapid freezing capturing their peak freshness. Our fish takes a quick dip through a high-pressure chamber eliminating bacteria to prolong its shelf life. These modern innovations offer year-round selection and ease, but they sometimes include a dash of preservatives or processing tricks.

These two approaches each have their role. The old-school way is similar to a cherished family recipe handed down through the years, with a focus on natural goodness. The new-school method is like a cutting-edge kitchen tool creating fast and easy meals. What you pick comes down to how much you want to try new things (and what your day looks like)!