whocansay 6 daysReload

https://web.archive.org/web/20240804172211/https://www.nytim...

userbinator 3 daysReload

The home refrigerator is barely a century old

When the article was written, it turned 110: https://en.wikipedia.org/wiki/DOMELRE

I somewhat follow the vintage refrigeration community (owning a mid-30s Frigidaire myself) and still believe this is the only one of them known to be in existence today: https://www.coolingpost.com/features/ashrae-displays-first-e...

omnee 2 daysReload

I can't emphasize this strongly enough. Recently, I had the pleasure of eating at a fine dining restaurant that grows a number of vegetables and herbs, and they presented an amuse bouche with a number of raw vegetables and herbs for us to taste. Their flavours were so elevated compared to the usual counterparts that I get from supermarkets, that I questioned whether any artificial addititives were used - obviously not. The difference is like going from being short sighted but able to complete daily activites with some difficulty, to wearing glasses that makes everything crystal clear and easy.

theodric 3 daysReload

> we have lost “diversity and deliciousness"

I sincerely doubt that the chilled stock in a local Irish supermarket makes my food options LESS diverse than they were a century ago. Grapes, blueberries, strawberries everywhere at any time of year, frozen fish from halfway around the planet, frozen pizzas, even ice cream for God's sake. Perhaps the cucumbers are worse, but I can always get them, and don't have to suffer the Hungry Gap in winter on nothing but potatoes, nettles, cabbage, pickles, and grain.

> American households open the fridge door an average of 107 times a day

This also beggars belief.

nottorp 3 daysReload

Hmm isn't frozen food - even veggies - very close in content to fresh food?

The real problem being not how the veggies are stored on their way to us, but how they're grown industrially?