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Claire F.'s avatar

I am wondering if cooking frozen berries (like strawberries) kills all possible pathogens. There have been lots of articles about e-Coli and HepA found in frozen berries but what about Norovirus? Will making a berry crisp/crumble where the fruit boils in the oven kill all the possible pathogens?

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Cathy's avatar

If the fruit reaches 165 F/74 C it should kill all the bacteria. Viruses are a bit different and heat usually takes care of them because the heat causes the protein coat to denature.

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Claire F.'s avatar

Americone Dream has been one of my favorite ice creams in the past, but now I find it too sweet. I also like pistachio and mint chip. I’ll try almost any flavor, although maybe not bacon. 🙂 I had vanilla garlic ice cream once, at The Stinking Rose in SF, and it was surprisingly delicious. I also like ginger and green tea ice cream.

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John I's avatar

I regularly eat frozen berries and spinach (not enough to taste) for smoothies and frozen fish (yay, Costco, for both!). I haven't tried hard enough to make a green smoothie. I rarely eat ice cream anymore, so it has to count. I'm not sure if Americone Dream is my fave, but it's up there. And while you're telling the Clarence Birdseye story, don't forget Gustavus Swift, a key person in Chicago's history who developed the first practical reefer. (As you know, way before the legalization of marijuana, a reefer was a refrigerated boxcar).

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Cathy's avatar

Many Amish farmers still use reefers for cold storage as they don't require electricity.

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John I's avatar

Fascinating. Interesting that it's OK to use diesel engines, but I've never delved into the dos & don'ts of the Amish

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Nathalie Choo-Foo's avatar

Very interesting piece, Cathy. Thank you.

I'm curious to now more about Hep A and frozen fruits. 😲

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Cathy's avatar

Thank you.

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Sarah Elliott's avatar

I batch cook so I freeze food for convenience. My favourite ice cream flavour is Caramel Pecan Praline by Booja Booja!

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Cathy's avatar

Ooh, that sounds lovely.

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Anne Rutledge's avatar

Over the years, my husband and I have had a lovely repo freezer, not automatic defrost, frequently filled with hand picked berries, broths, soups, spaghetti sauce, cuts of meat (Homemade sausage, half a lamb, organic chickens), nuts, flours, and ice cream. I defrost annually and fill it up again. This year I was introduced to “Freeze Fresh” the ultimate guide to preserving fruit and vegetables by Crystal Schmidt, creator of whole-fed homestead. I love her guidance for freezing greens. Lightly steamed greens, stuffed into silicone muffin cups, provides useful hockey pucks. The greens seem fresh when thawed. And, Cathy, freezing celery is addressed. My favorite ice cream is vanilla because it opens so many options for accompaniment.

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Cathy's avatar

I'll have to look that book out. Freezing greens in serving sized portions is brilliant. Having a freezer you have to defrost stops you keeping things for years unknown, hidden at the back.

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Anne Rutledge's avatar

Crystal is also on you tube. I follow her ideas on Instagram!

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