Prolific inventor Clarence Birdseye, a native of Brooklyn, found inspiration to pioneer frozen food for American consumers in the remote icy wilderness of Labrador, Canada,
Brooklyn-born Clarence Birdseye modernized flash-freezing for the commercial food market — changing forever the way we buy and eat many foods.and frozen food pioneer looked scholarly in his spectacles, as if he belonged at the head of a college lecture hall.
"And after thawing out, sat down to one of the most scrumptious meals I ever ate. The pièce de résistance was lynx meat, which had been soaked for a month in sherry, pan-stewed and served in a brown gravy.’" His family moved to Montclair, N.J., when he was a teenager. High school cooking classes there fueled his innate interest in food.
"He studied science in college, but had to drop out for financial reasons. Forced to support himself, he joined various scientific expeditions that took him to remote places, including Labrador, where he spent several years in the fur business." Kurlansky wrote two books about him:"Birdseye: The Adventures of a Curious Man" in 2013; and, for middle-school students,"Frozen in Time: Clarence Birdseye’s Outrageous Idea About Frozen Food" in 2014."Birdseye was a product of the industrial revolution and thought everything, including food, should be industrialized." — author Mark Kurlansky
The secret was to replicate the flash-freezing process far from the icy shores of the Canadian coast. His rapid-freezing process, though, ensured"the pristine qualities and flavors of the product are retained," as he wrote on a 1927 patent application. He was desperately lacking capital, however, when a chance encounter with business tycoon Marjorie Merriweather Post changed his fortunes. Birdseye's patented flash-freezing process ensured that"the pristine qualities and flavors of the product are retained.
He spent his final days, after a life of adventure and innovation, battling a heart ailment in the city in which he was born.
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