In 1924, Clarence Birdseye was working on the peninsula of Labrador in Canada when he noticed something about the way the Eskimos preserved their food: Quickly freezing food prevents the formation of the large ice crystals that damage the cells in fruits and vegetables. Birdseye's brainstorm led us to where we are today: standing outside a row of enormous industrial freezers, contemplating dinner.
Click here to read more about Frozen Food Goodness!
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