The Food Chain How to eat well in the cold
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Dec 4, 2025 In this captivating discussion, Damien Bailey, a renowned physiologist studying the effects of cold on the body, shares insights into our appetite in chilly weather. Maria Solko reveals life in Yakutsk, from storing meat at minus-50°C to preserving berries for winter. Steph Barlach speaks on traditional Arctic food systems and cultural identity through seasonal eating. Chef Sirly Ullasjärvi tantalizes with her winter menus and warming drinks for cold-weather tourists. Together, they explore the culinary creativity that arises from living in extreme cold.
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Balcony Freezers And Summer Preserves
- Maria Solko stores whole carcasses and vacuum-packs large quantities of meat on her balcony using the natural freeze.
- She defrosts individual packs through winter and preserves berries and vegetables during summer for festive winter treats.
Preparing A Yearlong Larder
- Maria Solko describes autumn slaughter and harvesting: half a cow plus preserved vegetables and jams sustain the family through winter.
- They reserve special jars (wild strawberry jam) to open on the coldest winter day as a morale boost.
Body Triggers Appetite To Defend Heat
- Tiny skin thermoreceptors send signals to the hypothalamus that trigger heat-conserving responses.
- The brain increases appetite and drives us toward warm, energy-dense foods to defend core temperature.