Susanne Freidberg, a professor of geography at Dartmouth, has been guest blogging here about the food supply. This is her final post; we thank her very much. You can thank her too by picking up a copy of her just-released book, “Fresh: A Perishable History.” Photo: Stephen Ausmus A White Leghorn hen. Last week’s post talked about early-20th-century “egg gamblers” . . .
Ah, spring! You know it’s here when drugstore shelves fill up with marshmallow eggs and pink Peeps. But few people realize that real chicken eggs used to be as seasonal as their candy imitators. Even fewer know that the egg was once a speculative tool as controversial as credit default swaps are today. “Not even a quant, at first glance, . . .
Susanne Freidberg is a professor of geography at Dartmouth and author of the forthcoming book “Fresh: A Perishable History.” She is writing some guest posts here about food; you can find her first one, and a brief Q&A with Freidberg, here. The International Boston Seafood Show may be one of the few trade shows where lunch really is worth the . . .
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