Store food in the right fridge zone
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Raw meat on the bottom shelf.
The coldest spot, and nothing can drip onto ready food from there.
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Dairy in the middle, not the door.
The door is the warmest place. Milk lives on a shelf; the door gets sauces.
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Vegetables in the drawers.
The humidity drawers exist for produce. High humidity for leaves, low for fruit.
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Ready food up top.
Leftovers and cooked items where it is warm-ish and safe from drips.
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Leave air gaps.
A stuffed fridge cannot circulate cold. Two-thirds full is the efficiency sweet spot.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.




