Photos by Nicola Twilley: Ice cutting in Vermont, and a banana-ripening room.
At a time when nearly everything Americans eat is processed, shipped, stored, and sold under refrigeration, understanding our food system is impossible without an appreciation of the network of thermal control that underpins it. In this talk, author Nicola Twilley will take us on a tour of the cold chain from farm to fridge, a behind-the-scenes look at the reporting and research for her new book, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.
This tour visits off-the-beaten-path landmarks such as Missouri’s subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation’s orange juice reserves. Her talk is an entertaining dive into a powerful technology that changed the history of food and drink.
Nicola Twilley is cohost of the award-winning Gastropod podcast, which looks at food through the lens of history and science. Her first book, Until Proven Safe: The History and Future of Quarantine, co-authored with Geoff Manaugh, was named one of the best books of 2021 by Time Magazine, NPR, the Guardian, and the Financial Times. She is a contributing writer at The New Yorker and the author of Edible Geography. She lives in Los Angeles.
6:30: Sign in to Zoom
6:40 Presentation followed by general Q & A
The program is free to members, although advance registration is required.
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will come from Eventbrite, once you register.
The Vermont Academy of Nutrition and Dietetics has applied to the Commission on Dietetic Registration for 1.5 CEUs for Registered Dietitians and Dietetic Technicians.
