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Freshness. We certainly want all our milk, eggs, fruit, meat and fish to be as fresh as possible, but no person or organization has a consistent definition of what “freshness” actually is. It has been described as “not a measurement, but a state of being.” This notion of freshness has changed over the centuries as refrigeration and transportation technologies have evolved. Can a piece of fruit grown in Chile but found now in a grocery store in Worcester still be called fresh? Tonight on Inquiry, we welcome SUSANNE FREIDBERG, Professor of Geography at Dartmouth College. She talks about the history of iceboxes and refrigerators; the strange history of fresh eggs and how freshness has now become an international concern. Her book is titled FRESH: A PERISHABLE HISTORY.