Traditional food preservation methods like storing root vegetables, onions, potatoes, squash, and fermented foods in cold rooms helped manage seasonal variability and preserve nutrients for winter.

“I think in some of those cultures it would be like they had store rooms in in the basement and you know that were cold and you'd be eating your root vegetables throughout the winter your onions and your potatoes and they would last for a long time squash lasts a long time yeah months crazy and certain fruits actually can last for a long time especially when stored properly and then the fermented foods right because they'd be fermenting and processing in the Indigenous way you know you you know to to basically preserve nutrients for the winter”