4.7 • 219 Ratings
🗓️ 26 December 2024
⏱️ 31 minutes
🧾️ Download transcript
The “cold chain” that delivers our food is inconspicuous but vast. The US alone boasts around 5.5 billion cubic feet of refrigerated space; that’s 150 Empire State Buildings’ worth of freezers. Now, the developing world is catching up. On Zero, Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves, discusses how refrigeration became so ubiquitous and what our reliance on it means for our palates and the planet.
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Zero is a production of Bloomberg Green. Our producer is Mythili Rao. Special thanks this week to Kira Bindrim, Aaron Rutkoff and Monique Mulima. Thoughts or suggestions? Email us at [email protected]. For more coverage of climate change and solutions, visit https://www.bloomberg.com/green.
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0:00.0 | Hi, it's Akshad. While some of us enjoy downtime this week, we're bringing you a cool |
0:06.1 | wintry episode that should pair well with any leftovers from your holiday cooking. It's about |
0:11.5 | refrigeration and the nearly invisible coal chain that makes it possible for us to eat the 21st |
0:17.5 | century diets we enjoy. And it's something that Nicola Twilly, who I spoke with earlier this year, thinks we don't |
0:24.2 | pay enough attention to. |
0:26.0 | So take a listen and enjoy. |
0:27.6 | We'll be back in the new year with a fresh episode with the writer Kim Stanley Robinson |
0:31.9 | about his climate visions for 2025. |
0:36.1 | Welcome to Zero. I am Akshadrati. |
0:38.3 | This week, the cold rush. |
0:41.3 | There's plenty of mistakes that happen and all that. |
0:56.0 | Produces full of little small decisions. |
1:00.0 | If you bat like 90% you're doing great. |
1:04.0 | So I'd say 90% of what comes over here is perfectly good and then there's always the second wave of our inspections. |
1:10.0 | That's a guy inside a fridge, a really big fridge. |
1:14.6 | His name is Matthew Derigo and he's giving a tour of a cold storage facility in the Bronx. |
1:20.6 | Matthew's family has been in this business for generations. |
1:23.6 | We're dealing with a perishable product. |
1:25.6 | It's grown under interesting conditions that are all different. |
1:28.3 | A century ago, they were responsible for the first transcontinental shipment of broccoli from California to New York on a refrigerated train. |
1:37.3 | Those were the earliest days of the coal chain. Now, those of us in developed countries, take it for granted. |
1:47.0 | Today, three quarters of everything on the average American plate is processed, packaged, shipped, |
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