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"\"My girlfriend told me last night that I have 36 hours before she breaks up with me.\" That's what&lt;strong&gt; Amiel Stanek&lt;/strong&gt;, assistant to &lt;em&gt;BA&lt;/em&gt;'s editor in chief, told us in a meeting yesterday. The reason? &lt;a href=\"http://www.bonappetit.com/recipes/healthy/slideshow/make-fermented-soda-and-kimchi-at-home/?slide=1\"&gt;Fermented cabbage&lt;/a&gt;. And that, Friends, is what we call #foodpeopleproblems.\r\n\r\nOur staffers have a lot of them, starting with pantries overstocked with Parmesan rinds, miso, and other quite particular items. Click through the photos above for a peek inside our editors' pantries, and to see what we mean by #foodpeopleproblems.\r\n\r\nThen commiserate with us. &lt;a href=\"http://twitter.com/bonappetit\" target=\"_blank\"&gt;Tell us yours over on Twitter&lt;/a&gt;. \"Last night\u00A0I was organizing all my grains into clear jars. Enough said.\"\u00A0&lt;em&gt;\u2014Carla Lalli Music, features and food editor&lt;/em&gt; \"The tea situation is out of control.\" &lt;em&gt;\u2014Dawn Perry, senior food editor&lt;/em&gt; \"I know I'm supposed to use my Parmigiano Reggiano rinds to make soup, but I never make soup. Consequently, I have 9 rinds in my cheese drawer, just aging away.\"\u00A0&lt;em&gt;\u2014Adam Rapoport, editor in chief&lt;/em&gt; Restaurant and drinks editor &lt;strong&gt;Andrew Knowlton&lt;/strong&gt; has more tinned fish than he knows what to do with. \"I'm a sucker for small-batch jams, jellies, and marmalades\u2014so much, in fact, that I've devoted half a shelf in our fridge to them. I'm at 23 jars and counting at the moment, though my collection of 'artisanal' nut butters is quickly gaining.\" &lt;em&gt;\u2014Ashlea Halpern, special projects editor&lt;/em&gt; \"In this cabinet is my stockpile of Rancho Gordo heirloom beans. I'm down to 14 pounds from an annual 22-pound order, two years running. Like a hamster, I need to have a\u00A0varied\u00A0cache of dry goods at all times; my husband and I refer to our apartment as The Bunker.\"\u00A0&lt;em&gt;\u2014Faye Chiu, assistant managing editor&lt;/em&gt; \"With all the miso varieties on the market, each having its own unique flavor and use, I could never just keep one around.\"\u00A0&lt;em&gt;\u2014Brad Leone, test kitchen assistant&lt;/em&gt; \"This has a reasonable explanation, I swear. Every year my sister and I make Halloween cookies. And Christmas cookies. And every year we think we don't have sugar and sprinkles so one of us buys more. And then this happens.\"\u00A0&lt;em&gt;\u2014Stacey Rivera, managing editor&lt;/em&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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