Check out your local cooperative extension for landscape, garden and indoor plant information and find a Master Gardener in your area.Happy gardening to my fellow gardeners out there and wishes for a healthy summer! Chin Jones, MS, RD, LD, is the owner of Blush Nutrition, LLC and the Continuing Education Chair for the South Carolina Academy of Nutrition and Dietetics (SCAND).In the food industry right now there are a lot of words being thrown around like GMO, organic, natural, fresh or local.
I recently saw a green Diet Coke can and above it the word “organic” in italicized cursive letters.
Is this supposed to mean it is better for you than regular Diet Coke?
In 1810, Peter Durand patented the use of metal containers, which were easier to make and harder to break than glass jars.
(The glass jars used by Appert frequently broke.) He covered iron cans, which were prone to rust, with a thin plating of tin (which is not adversely affected by water), and invented the "tin can." By 1813, Durand was selling canned meat to the Royal Navy.
The processes involved in food spoilage were not understood until the second half of the nineteenth century as a result of the work of scientists such as Louis Pasteur (1822on awarded the 12,000-franc prize to him.
Within a year, an English version appeared in London, and the new method of preserving food in glass spread quickly to other countries.
In groceries at the end of the nineteenth century, most commodities were still unpacked and sold in bulk.
Products such as tea, coffee, sugar, flour, or dried fruits were weighed out in front of the customer and wrapped in paper or put into a bag.
The British admiralty bought these foods as part of the medical stores for distribution to sick men as well as to supply expeditions.
By 1819 canning had arrived in the United States, but no one wanted canned food until the Civil War started.