— Jane Barnett

Some sort of a plastic box, uh, is certainly a good way to, uh, protect greens, as I just talked about. Um, it, it can be a shoe box. Uh, it can be, uh, a more food specific container, uh, that you can, you know, find, uh, online at some of the, uh, uh, restaurant.com sort of, uh, vendors. And, uh, many of these, um, uh, are gonna be, uh, vendors that sell to, uh, the commercial, you know, restaurant trade, where it is customary, uh, to use plastic containers to store food, uh, in the refrigerator. Uh, so, uh, yeah, consider, uh, you know, those sort of extra measures, uh, even within a plastic container, it, uh, is often good to, to wrap, uh, items, you know, in, uh, paper towels or a, a damp cloth towel, uh, for, for extra protection in terms of B p A. Just look at the product and, uh, find some something that's gonna be satisfactory, uh, for you. Okay. Uh, and how do I store greens? You know, I, uh, use the, the CRISPR drawers. Um, I, uh, will use towels as I've talked about for added protection. Uh, and then I also just try to buy quantities that are small enough that I work through them, uh, with minimal risk, uh, of, um, you know, real noticeable degradation. Okay. Uh, and so all of those measures, I think, need to come together, uh, as we manage our food inventory. That's, that's, uh, highly perishable.