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Posts tagged “vegetables”

A History of Frozen Food

John-Bryan Hopkins

Clarence Birdseye invented, developed, and commercialized a method for quick-freezing food products in convenient packages and without altering the original taste. “Frosted foods” were sold to the public for the first time in 1930 in Springfield, Massachusetts, under the tradename Birds Eye Frosted Foods®. While Clarence Birdseye has become a household name, his process has evolved into a multi-billion dollar industry.

Fruits and vegetables chosen for fresh produces isles are usually picked before they ripen, which gives them less time to reach higher amounts of vitamins and minerals. The appearance of ‘ripening’ still occurs, but this produce will never have the same nutritive value as if they had been allowed to fully ripen on the plant.

Clarence Birdseye was born in 1886 in Brooklyn, New York A taxidermist by trade, but a chef at heart, Clarence Birdseye wished his family could have fresh food all year. After observing the people of the Arctic preserving fresh fish and meat in barrels of sea water quickly frozen by the arctic temperatures, he concluded that it was the rapid freezing in the extremely low temperatures that made food retain freshness when thawed and cooked months later.

In 1923, with an investment of $7 for an electric fan, buckets of brine, and cakes of ice, Clarence Birdseye invented and later perfected a system of packing fresh food into waxed cardboard boxes and flash-freezing under high pressure.  The Goldman-Sachs Trading Corporation and the Postum Company (later the General Foods Corporation) bought Clarence Birdseye’s patents and trademarks in 1929 for $22 million. The first quick-frozen vegetables, fruits, seafoods, and meat.

Clarence Birdseye turned his attention to other interests and invented an infrared heat lamp, a spotlight for store window displays, a harpoon for marking whales, then established companies to market his products.

Nutritional Five Food Finds about Frozen Food

  • Fruits and vegetables tend to be frozen at their peak ripeness, a time when they have the most nutrients.
  • Pumpkins and tomatoes lose little nutritional value during the freezing process.
  • When shopping for frozen foods, choose those marked with the USDA ‘U.S. Fancy’ shield.  Vegetables of this standard tend to be more nutrient-rich than the lower grades ‘U.S. No. 1’ or ‘U.S. No. 2.’
  • Steaming or microwaving (instead of boiling) frozen foods minimizes the loss of vitamins & nutrients.
  • Frozen produce sales have climbed faster than fresh produce sales over the past five years.

 

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Categories: Encyclopedia

Tagged: birdseye, clarence birdseye, food, foodimentary, fresh produce, fresh vs frozen, frozen food, frozen foods, frozen fruit, frozen produce, frozen vegetables, fruits, fun, historic, historical, history, life, microwave dinner, news, produce, vegetables, wordpress

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A History of the “Tater”

John-Bryan Hopkins

Did you know that we have grown space potatoes?  In 1995, potato plants were taken into space with the space shuttle Columbia. This marked the first time any food was ever grown in space. The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize. Long-term storage of potatoes…

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Categories: Encyclopedia

Tagged: astronaut, eco friendly, facts, food, foodimentary, fun, healthy, life, outer space, potato, space potato, starch, vegetables, wordpress

A History of Frozen Food

Clarence Birdseye invented, developed, and commercialized a method for quick-freezing food products in convenient packages and without altering the original taste. “Frosted foods” were sold to the public for the first time in 1930 in Springfield, Massachusetts, under the tradename Birds Eye Frosted Foods®. While Clarence Birdseye has become a household name, his process has evolved into a multi-billion dollar industry. Fruits and vegetables chosen for fresh produces isles are usually picked before they ripen, which gives them less time to reach higher amounts of vitamins and minerals. The appearance of ‘ripening’ still occurs, but this produce will never have the same nutritive value as if they had been allowed to fully ripen on the plant. Clarence Birdseye was born in 1886 in Brooklyn, New…

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Categories: Encyclopedia

Tagged: birdseye, clarence birdseye, food, foodimentary, fresh produce, fresh vs frozen, frozen food, frozen foods, frozen fruit, frozen produce, frozen vegetables, fruits, fun, historic, historical, history, life, microwave dinner, news, produce, vegetables, wordpress

Anthropomorphized

John-Bryan Hopkins

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable.  I am not alone and unacknowledged.  They nod to me and I to them.  ~Ralph Waldo Emerson

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Categories: Food Quotes

Tagged: fields, foodimentary, man, vegetables, woods

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Sense of Purpose

John-Bryan Hopkins

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.  ~Fran Lebowitz

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Categories: Food Quotes

Tagged: foodimentary, purpose, steak, vegetables

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Jet Lag

John-Bryan Hopkins

Shipping is a terrible thing to do to vegetables.  They probably get jet-lagged, just like people.  ~Elizabeth Berry

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Categories: Food Quotes

Tagged: elizabeth berry, foodimentary, shipping, vegetables

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Veggie Diet

John-Bryan Hopkins

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis

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Tagged: diet, foodimentary, jim davis, vegetables

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Artichoke

John-Bryan Hopkins

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state. The seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period. The various names of the artichoke in European languages all ultimately come from Arabic al-kharshuf (approximate spelling) . The Arabic term Ardi-Shoki (ارضي شوكي) which means “ground thorny” is a folk etymology of the English name. The cardoon, a naturally occurring variant of the same species, is native to the Mediterranean, even though it has not been mentioned in extant Classic literature. Artichokes were cultivated in Sicily during the Greek occupation, the Greeks calling them kaktos. In…

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Categories: Food Facts

Tagged: artichoke, boiled, fine dining, foodimentary, snack, vegetables

  

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