Why you should eat your greens

hundred years ago in the wastes of Labrador, northern Canada, a 30-year-old fur trapper could have been seen during the freezing winter months filling large, wooden barrels with alternating layers of seawater and cabbage leaves. Because his wife desperately missed having fresh vegetables during the winter – and having noticed the native Inuit’s way of fast-freezing fish – he had applied their methods to cabbage and discovered that if fast frozen, when thawed the leaves tasted exactly like fresh cabbage. Freezing food wasn’t new but much frozen food tasted mushy when thawed: the fur trapper had discovered that instant freezing was the answer. I’m sure you will recognise his name: Clarence Birdseye. He went