How refrigeration revolutionized the world
Three-quarters of everything on the American plate is shipped and refrigerated —which is pretty revolutionary. Nicola Twilley, co-host of Gastropod, joins host Krys Boyd to discuss how just a century ago we relied on local butchers and farmers – which could mean a feast or famine diet – and how refrigeration hit the scene and completely changed how we eat. Her book is “Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.”
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The skinny
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