This is Planet Money from NPR.
The other day, I donned a hair net and a very unfortunate beard net.
And got to visit a place I'd wanted to for a very long time.
Shipping dock, smell of produce, pallets, racking, the whole thing.
This place is low-key.
one of the wonders of the modern world.
It's an enormous refrigerated warehouse filled with enough food to feed an entire city.
My guide to this miracle is Nicola Twilly.
We're heading in.
It's noisy.
Food journalist hosted the podcast Gastropod,
an author of a recent book about refrigeration called Frostbite.
Nikki has become obsessed with places like this.
She spent the last decade visiting them and even worked in some of them.
It's a cool, it's a cool world.
The warehouse we're in today is enormous, the size of two football fields.
Don't get run over, careful, careful.
Fruits and veggies are coming in from all over the world and going out to supermarkets and restaurants across Southern California and beyond.
There are all these storage rooms with very particular microclimates.
Each the perfect temporary home for a bell pepper or a jackfruit or a horseradish.