Lots of sodium in that picture.
I’ve been cooking from scratch most of my life, mom did, I polished my skills as a military stewburner (now their called culinary specialists) back in the day we were right up there with institutional cafeterias, but we butchered half sides, and did all the baking. Fresh foods lasted about 2 weeks and in port we served a mix of fresh and the ‘ol #10 cans.
The Philippino cooks could stretch a meal, picked up a lot of info off of their traditional & hybrid techniques.
You need to write a book/start a blog.