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the first step to froze food
Clarence birdseye was born -
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clarence lifespand
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college
Birdseye was briefly a student at Amherst College, dropping out sometime about 1908 -
new mexico and arizona
He worked in New Mexico and Arizona as an “assistant naturalist,” a job that involved killing off coyotesHe also worked in Montana, where, in 1910 and 1911, Birdseye captured several hundred small mammals and isolated several thousand ticks for research into the cause of Rocky Mountain spotted fever. -
cold in canada
His next field assignment, off and on from 1912 to 1915, was in Labrador in the Dominion of Newfoundland (now part of Canada), where he became further interested in food preservation by freezing, especially fast freezing. He was taught by the Inuit how to ice fish under very thick ice. In -40°C weather, he discovered that the fish he caught froze almost instantly, and when thawed, tasted fresh. He recognized immediately that the frozen seafood sold in New York was of lower quality than the froze -
freeze
In 1927 he began to extend the process beyond fish to quick-freezing of meat, poultry, fruit, and vegetables. -
food
In 1929, Birdseye sold his company and patents for $22 million to Goldman Sachs and the Postum Company, which eventually became General Foods Corporation, and which founded the Birds Eye Frozen Food Company. Birdseye continued to work with the company, further developing frozen food technology. -
death
Birdseye died on October 7, 1956, of a heart attack at the Gramercy Park Hotel. He was 69 years old
