Looking back at the history of food preservation we gathered methods for keeping the natural nutri-ents, freshness and flavours to extend the storage life of food. Inspired by the systematics of ants as farmers we searched for techniques that bring our food to the table in a sustainable manner. Similar to ants we use aspects like humidity and temperature control to stimulate or prevent the growth of microbes, mold or fungi.  By analyzing living organisms as well as local methods in Latvia we translated our exploration into a system of vessels that complement each other. Using different natural materials such as antimicrobial moss, wood, bark, iron and clay we developed a variable system that helps food processing and aims to encourage experimentation with the preservation of food. The vessels preserve and process food in a natural and resourceful way and minimize waste. Creating scalable environments for different methods such as storage, fermentation, drying and steaming give us a new perspective on the food we eat.