In the early 1900s, people didn’t trust refrigerated food. Fruits and vegetables, cuts of meat. . . these things are supposed to decay, right? As Nicola Twilley writes, “What kind of unnatural technology could deliver a two-year old chicken carcass that still looked as though it was slaughtered yesterday?”
But just a few decades later, Americans have done a full 180. Livestock can be slaughtered thousands of miles away, and taste just as good (or better) by the time it hits your plate. Apples can be stored for over a year without any noticeable change. A network called the “cold-chain” criss-crosses the country, and at home our refrigerators are fooling us into thinking we waste less food than we actually do.
Today, refrigeration has reshaped what we eat, how we cook it, and even warped our very definition of what is and isn’t “fresh.”
A full transcript of this episode is available here.
Featuring Nicola Twilley.
ADDITIONAL READING
You can find Nicola’s new book, “Frostbite: How Refrigeration Changed Our Food, Our Planet and Ourselves,” at your local bookstore or online.
CREDITS
Our host is Nate Hegyi.
Reported and produced by Nate Hegyi and Taylor Quimby.
Mixed by Nate Hegyi.
Editing by Taylor Quimby.
Our staff includes Justine Paradis, Felix Poon, Kate Dario and Marina Henke.
Our executive producer is Taylor Quimby. Rebecca Lavoie is NHPR’s Director of On-Demand Audio.
Music by Blue Dot Sessions. Our theme music is by Breakmaster Cylinder.
Outside/In is a production of New Hampshire Public Radio.
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