Clarence Birdseye pioneered frozen foods in the '20s and was born on this day in 1886. Working outdoors in Alaska, he noticed that food froze quickly before ice crystals formed. (Ice crystals would damage food and ruin the taste when thawed). Natural fast-freezing is good for food -- but not for us! When the weatherman says "with the wind-chill, it's 30 below," just what does that mean? Should we stay home or go outside? Here's how and why a wind-chill factor drops degrees, and what you should know so that when you go outside, you won't freeze. Wind-chill factor rates how fast your body cools when wind blows over exposed skin. The more moisture there is (in the air or on skin surfaces), the faster and deeper adjusted temperatures drop. Rule of thumb: when combined air and wind chill dips to minus 13?F, exposed skin can be damaged. So bundle up. At 25?F below, take a birdseye view and just say no. And that's the On The House tip for today.