Ben BrockertA long paper on an account of finding bones representing portions of mammoths in ancient North American lake bottoms, deciding that it must have been a food storage technique, and eventually butchering a draft horse (that died of old age) and stowing it in a lake over the winter. Turns out you get algae on the surface and lactofermentation inside. Months later the meat smells like blue cheese and has no detected pathogens.