Dispatches from the Coronavirus Frontline: Day 3

The food stash in my hotel room drawer

I try to keep my stock of food continually replenished, but sometimes going shopping to get the things I really want or eating take out isn't really an option - especially on the days when I'm dog tired and just want to fall down flat on my face in bed after a long shift at work. So I try to keep a little reserve of food handy that I can throw together in a few minutes time.

• Weight. Going shopping is a pain in the ass here; and carrying fresh food from home is just added weight in my bag. I try to find things that are dehydrated when possible - to help cut down on the weight I have to carry. 
• Nutritional Content. The main problem I have with canned food, pre-prepared items, and items like ramen noodles is their really high sodium content. They taste really good but are a really easy way to quickly go way overboard with your sodium intake. 
• Spoilage. Perishable items would probably end up spoiling, even though I usually have a mini fridge in the hotel room. Since I'm on the move every few days, there is usually a period of time when I'm traveling and food goes unrefrigerated. I'm not trying to give myself food poisoning.
• Cooking. As far as self-prepared hot food goes, the only cooking or preparation I am able to do is with a microwave. I really hate microwaves, but the hotel life in the local hotels doesn't really leave me many options.