Perishable: An Exploration of the Refrigerated Landscape Of America
Javascript is required to view this map.

Most of what we eat is perishable—it would melt or decompose if it was not consumed within a few hours or days. The system of climate controlled spaces, mobile and fixed, enables our food to move the great distances between farm, factory, and fridge, in a national system of distribution known as the Cold Chain.  

This map explores food production in the United States, based on the major components of our diet, from the vegetable packing houses in the field to the grocery store freezer aisles, and the various production, processing, and distribution points in-between. All the sites on this map relate to perishable foods that are sustained by refrigeration and freezing. While by no means exhaustive, the map covers the subject on a selective, but national scale.