Reducing Food Waste: Upcycled Food Ice Cream Debuts at Salt and Straw
Day-old bread. Cacao pulp. Malted barley made from “saved grain” in the beer-production process. These rescued foods go into a special series of creamy ice cream flavors from Salt and Straw, including their Wynwood and CocoWalk shops.
Starting Fri., May 26 and through the month of June, these Upcycled Food Series flavors will be available:
• Day-old Bread Pudding and Chocolate Ganache, a custard bread pudding ice cream using bread that would have otherwise gone to waste
• Cacao Pulp & Chocolate Stracciatella Gelato, using the whole pod including the shell and pulp, made in collaboration with Blue Stripes, the cacao brand founded by chocolatier Oded Brenner
• Lemon Curd & Whey, a tangy gelato infused with The Spare Food Co.’s upcycled whey-based probiotic sparkling Lemon & Ginger Spare Tonic
• Salted Caramel & Okara Cupcakes, a flavor made from a salted coconut oat milk base studded with bits of dark chocolate cupcakes frosted with vegan caramel and okara flour, made from the pump leftover in soy milk production
• Malted Chocolate Barley Milk, another vegan choice, made from saved grain from beer-making and candied figs
Every month, Salt & Straw works with local farmers, artisans, and purveyors to source the best ingredients for their 13 classic flavors and monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. The Portland, Oregon-based company also sells its ice cream online at saltandstraw.com.
