Good Before
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Good Before

Good Before

Good Before

The good before date on this head of cabbage was some 3 months ago. It’s been passing as fresh salad on board Seaburban since we  departed Victoria last October.

Good before, not deadly after is how I’ve been approaching things. For the past few months, I’ve been pulling leaves off this thing and eating my way around the mouldy and spoiled bits. Today, upon closer examination of this horticultural marvel, I figured I had pushed my luck far enough. I worked my way through the last few good bits and threw the rest over the side. Not bad for 147 days without cold storage.

The only produce I have left are onions and shallots. The onions are like rocks and the shallots like gravel. The lot might just make it all the way around.

Follow my tracks in real-time:


  • BT
    Posted at 10:41h, 02 July Reply

    Bert, you are amazing! Following you progress and posts with great admiration for you courage and wishing / willing you success. You are on the downhill run now. All the best from an Aussie follower BT ( 2 degrees of separation from your Uncle Joe).

  • Sandi Lyon
    Posted at 03:20h, 06 July Reply

    That looks about right. When it’s hot out in the ocean, its foggy and wet on the Wet Coast. That means you’re on the right track, heading the right direction. Finally. Woohoo.

  • Anita Kuntz
    Posted at 00:10h, 08 July Reply

    Following you journey and am truly amazed.

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