Almost everything we eat – bananas, sushi, lettuce, beef – is part of the “cold chain,” a vast network of refrigerated warehouses, shipping containers, display cases and finally, our own refrigerators that underpin our global food system. We’ve only been able to create cold when we want it for about 150 years, but in that time, refrigeration “has changed our height, our health, and our family dynamics; it has shaped our kitchens, ports and cities; and it has reconfigured global economics and politics,” writes food and science writer Nicola Twilley in her new book, Frostbite. We’ll talk to her about how the whole system works, what it might look like in the future and why exactly your chopped salad comes in that weird little bag. Guests: Nicola Twilley, author, Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves; cohost, podcast Gastropod - and frequent contributor to the New Yorker