Salt And Straw Is Going To Serve Garbage Ice Cream
By Cooking Panda
If you’ve ever had the pleasure of tasting Salt & Straw’s luxurious frozen treats, chances are you’d never ever turn down ice cream from them — even if it’s trash ice cream.
And that is exactly what they are making. For a limited time, the deities behind the Portland, Oregon-based ice cream will be churning their finest from … garbage.
According to Eater, Salt & Straw, which also has locations in California, is teaming up with Urban Gleaners, a business that redistributes surplus food that is perfectly good but would end up in the trash otherwise.
“We were really struck by the idea that we waste 40 percent of our food in the United States, and that children in our cities are going hungry,” Salt & Straw founder Kim Malek told Fast Company in March. “If we were able to use that food, we could wipe out hunger.”
In June, the West Coast company’s Portland locations will serve up flavors like Urban Gleaners’ Toasted Baguette PB and J, which uses sweet cream, bread extraction, chocolate peanut butter and a swirl of jam made from surplus berries. Other trash flavors include Ancient Heritage’s Lemon Curd and Whey, Celery Root and Strawberry Celery Leaf Jam from Sauvie Island Organics, Breakside Brewery’s Spent Grains and Bacon S’mores and Bourbon Distilled Cherries Ambrosia, the latter of which is vegan.
“We thought: What if we use our menu in June to shine a light on those agencies and tell their story, and see if we can get our customers and the community at large to be more aware of and supportive of these organizations and the work that they’re doing,” Malek told Fast Company. “We want to show that an apple might be kind of ugly, but that doesn’t mean it’s not perfectly tasty and should be thrown away. We could use it.”
The ice cream makers are hoping to shine a light on the fact that people waste approximately a third of the world’s food. Their project is estimated to save 2,000 pounds of that.
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Ice Cream In December? Yes, Here’s Why (Video)
By Cooking Panda
Ice cream in the wintertime? Yes, ice cream always. Though we’d gladly eat the cool dessert at any given moment, we believe that there is a special art to concocting ice cream that is tempting even in the coldest of winters.
Popular Portland-based ice cream joint Salt & Straw has done just that, swirling the very essence of the holiday season into several rich, complex ice cream flavors that we’d choose over a cup of hot cocoa any day (video below).
We were able to get behind the counter with Kara Jones, the manager of a Los Angeles location, and sample their wintry December menu. Each bite took us back to cozier times.
First, we really did trade in our cup of hot cocoa — for a cone of cold peppermint cocoa ice cream, that is. The mint and cocoa base, flavored with peppermint oil, is flecked with slabs of homemade peppermint patties that taste just like a chilly night by the fire. The aromatic peppermint flavor and rich chocolate woke us up and made us feel cozy all at same time.
Next on the tasting menu was apple brandy & pecan pie, which has the same flavor sensation as if you cut a thick slice of Grandma’s warm pecan pie and topped it with a scoop of melting apple brandy ice cream. Each spoonful of the brandy base has bites of dense pecan pie, and it was so warming that we forgot we were eating something cold.
After that, Jones insisted we try her favorite: gingerbread cookie dough. With its smooth almond base and molasses-heavy mix-ins, this flavor impresses with varied texture.
“This one has an almond liqueur and almond spice ice cream base, and then there’s swirls of gingerbread cookie dough and actual gingerbread cookie pieces,” Jones said. “This is my favorite thing ever; it’s like eating a cookie wrapped in cookie dough.”
Though Salt & Straw’s December menu features many familiar holiday flavors, a few unique ingredients stand out. Among them is fennel, which the shop combines with eggnog for an earthier, nutmeg-rich ice cream. The pudding-like eggnog base is made with egg yolks and lots of nutmeg, and a blend of cinnamon, fennel, star anise, black pepper and cloves gives it an addictive spiced taste.
“That’s kind of what you would put in a stew: fennel and nutmeg and pepper,” Jones said. “A lot of people who don’t like eggnog like this, so I think people are pleasantly surprised.”
Last on the list was another surprising flavor: honeyed butter tarts. Before we sampled, we had to learn just what a honeyed butter tart is, and the answer did not disappoint. It’s a buttery pie with a hearty crust, its smooth filling tasting faintly of spices and blissfully interrupted by dried currants. Jones described it as a spiced fruit cake within a pie crust. Generous pieces of the tart are folded into Salt & Straw’s deliciously simple vanilla bean ice cream.
We tried about eight other year-round flavors, but in honor of the holidays, we ended the afternoon with a cone of fennel five-spiced eggnog and honeyed butter tarts.
Jones said Salt & Straw’s ice cream is more than just a cool treat on a hot day; it’s a guaranteed delicious way to try something new.
“It’s ice cream, so it’s going to satisfy your sweet tooth, be a comfort food and make you happy, but it’s still pushing you to try something different,” she said.
That’ll teach us never to doubt the power that ice cream has to take us back to snuggly times with the family — even in the dead of winter.
Check out a video of our tasting journey below.
Photo Credit: Cooking PandaTags: december, dessert, holiday, ice cream, los angeles, salt & straw, salt and straw