PBob

Thai Artisan Foods (on the web & Facebook) has a lot of things for curing meat, making cheese and pickling. I have had success with cheese cultures and curing ingredients. On Youtube cuoredicioccolato.it has some interesting projects, many in Italian but some in English, I like the one where he uses the rind of a blue cheese to make blue cheese.

The actual vaccine is only a part of the 'vaccine programme' its the whole process that includes recording and how you prove that you have been vaccinated. A piece of paper in a foriegn language will not be enough. Unless someone like the WHO come up with some standard then it depends upon bilateral agreements between countries. Electronic verification is the way to go, but this will take time. Students in the UK who had first jab in England and second in Scotland had trouble proving that they are fully vaccinated because the systems did not speak to each other.

Its a slippery slope that starts with bacon. The gateway to ham, sausage, salami then the hard core....cheese. The 'River Cottage' has a book on curing meats (some recipes also on the web) that do not use nitrate or nitrite. I use their dry cure bacon recipe and have not bought bacon for nearly 3 years. My best product was Nduja (soft spicey spreadable salami).