what is "freezer taste"?

There's a characteristic taste that everything stored in a freezer takes on, no matter what the food is itself. What is that taste?

• cryophilic microbiological flora
  
• plasticizer in freezer door gasket material
  
• actually not a foreign addition, but characteristic of freeze-drying
  

crows, plants, cheese

The crows have moved where they sleep. It's not Marsh Island anymore; the trees there used to be crowded full of crows, thousands and hundreds of thousands of crows. I think it's still somewhere in the neighborhood, since we can see them congregating and flying northeast at sunset.

People said that crows roosted on Foster Island, but it was always Marsh Island as far as I saw. Maybe they used to, and have now shifted back.

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To-do list:
plant bareroots
plant lupine
call Pinetree
start landseaweed
separate tarragon
cage snail
oak logs - Plant Amnesty?
KILL ALL APHIDS
cut back B. caapi
dig rhubarb
prune dead things
spill water into electronics
plant stock
plant tomatoes [no]
plant sunberry
plant ground cherry

Would anyone like a rose geranium? My starts made from cutting-back last winter when I took it inside, they've all taken. (Though they probably all want to be put outdoors where you don't care about the aphids.)

Or new starts of the thing beaq gave me -- not the name "Dutchman's breeches" in my head because that's totally different, this is more like a Christmas cactus kind of thing -- from the tentacles smashed when it attacked me down off top of the spiral shelf?

Also I have extra seeds of just about everything, but especially the nightshades.

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mesophilic propionibacter cheese

    1 gal milk, 90 degrees
    1/2 packet mesophil
    1/4 t. propionibacter
10 min
    1/2 t. old rennet that has probably lost activity
50 min to set.
cut curd.  it is soft.
to 100 deg.
45 min, stirring, cooling back to 90 deg.
drain curd.  it holds a good deal of whey, and has more volume than usual.
    1 T. cheese salt
press @ 2 cookbooks for 15 min.
redress, press @ 4 cookbooks 60 min.
redress, press @ 8 cookbooks overnight.
age at high humidity until it swells up; then begin to dry.