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A toddler playing in the fountain at a park in Santa Fe, New Mexico—Photo LD Lewis. In August, we live through the Dog Days of Summer. It's hot and often humid, and those ...
Can you hear that sigh of relief from parents worldwide? Yes! September marks the return of students to school, a global phenomenon. Preparations for the ACT and SATs begin earnestly for ...
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March is National Frozen Food Month, sponsored by the National Frozen & Refrigerated Foods Association.
Clarence Birdseye is credited with inventing the quick freezing method used to preserve foods by freezing in 1924.
Before frozen foods, people had to rely on canned or salted foods to keep supplies fresh for extended periods (unless they lived in frigid climates where freezing was possible in the winter months). It meant that anything perishable had to be bought close to or near the time it was to be cooked, and that isn’t easy to imagine today.
Birdseye’s freezing method was so revolutionary because it preserved the flavor and quality of the food through flash freezing. Rather than take hours, which often resulted in freezer burn, ice crystals, and other contaminates to the quality of the food, flash freezing captured the full flavor and nutrition. The food tasted almost as good months later if flash frozen as it would have cooked that day.
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