A large part of my partner’s and my time during the weeks leading to our upcoming Finnish excursion is being passed in the way of food dehydration. We have been constantly cutting, peeling, chopping, washing or cooking vegetables, legumes, and fruits so that they may be meticulously arranged across each individual tray and diligently checked every few hours. Only our dehydrator is logging more hours of work regarding this section of trip preparations. While most food mediums have been successful at maintaining edibility after being processed for hours on end, we have had a few declared failures. Avocados refuse to hold their color and flavor, even with additives such as citric acid; and grapes somehow do not turn into raisins as we know them. Dehydrated broccoli boasts a surprisingly powerful flavor and bananas, although slightly discolored, are quickly becoming a projected snack staple.