In my daily life, I tend to drown myself in details and routines and sometimes I feel even stagnant living happy times and sometimes not so happy times. Yet, all …
Rollin’ Gelato and Oleavanti Olive oil
When you put two artisans together what do you get? a beautiful product made with the heart and the hands of two creative minds. For the last couple of months, …
Creating gelato and sorbet flavors; a special event this week
When you eat gelato or sorbet, you take your time and you don’t need much to be fully satisfied. This is from a consumer’s perspective. From a maker’s perspective, we …
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The Apple Man — working on the Apple gelato
Apples are in season, and now I am working on a batch of apple gelato this week. I picked up apples at the Vicksburg Farmers’ Market this past Friday, from …
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5am intermezzo, Da’Lish
It is 5 AM and my mind is thinking how to develop a particular intermezzo for my friend, Chef Charletta Naylen, owner of Da’Lish, Kalamazoo. I often get inspired from things around …
Coffee to the rescue, with affogato
This Wednesday at WMU farmers’ market we are going to try something new….with Coffee Rescue — a coffee food truck operated by Jamie Brock. At the WMU farmers’ market, we …
Making the K College Squasher Gelato Flavor
Today is the day. It is the day that we make the first batch of the new K College gelato flavor that will debut at the Rockin’ the Dock event …
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Getting ready for Kalamazoo College’s Rockin’ the Dock event
This past week we were at three local Kalamazoo farms picking ingredients for the coming Kalamazoo College event, Rockin’ the Dock (September 16th). These ingredients are for the three flavors we …
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