founder of General Seafood Corp. (1923)
“The story of the development of quick-freezing, the most revolutionary idea in the history of food, is a dramatic one. Clarence Birdseye, an American scientist stationed in Labrador on a mission for the United States Biological Survey, observed that occasionally in the extreme cold of Winter, a fish would be almost instantly stiffened when brought into the cold air. He further observed that if thrown back within a short time the fish would presently regain a semblance of life. He reasoned that quick-freezing could cause no appreciable damage in structure, and carried further investigations already under way by scientists in many countries, proving the advantages of quick-freezing.” —“Frozen Foods Make Debut” (November 1, 1930)
“What Caused the Panic?”
FIRST IN FORBES
Royal Air Force officer Frank Whittle submits a patent for the first jet engine.