It may be great for some things.
But theres a huge difference between 50 degrees and 40 degrees, or the mid/upper 30 degrees range. In terms of what you can safely store.
[[But theres a huge difference between 50 degrees and 40 degrees, or the mid/upper 30 degrees range. In terms of what you can safely store.]]
Exactly- Nasty crap thrives at higher temps- above mid 30’s I believe
For meat it would need to be an ice house/ice cellar rather than a simple root cellar. Mount Vernon and Monticello had ice cellars.
Then around 1800 Frederic Tudor of Boston pretty much invented the ice shipping business and sent blocks of Massachusetts ice all over the world. Ice houses went from being cellars to being above ground brick or stone affairs.
But cave temperatures are optimum for ripening cheese and storing wine.
but yes, skip putting the milk and deli meats in there.