Students’ hot new ice cream offers pinch of cayenne
Sweet meets heat in “We Cayenne Change the World,” a rich, velvety chocolate ice cream, with a burst of cayenne pepper. Get an extra scoop, as it won Cornell’s annual Food Science 1101 final project.
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“During the resurgence of the ‘counter cuisine’ of the alternative food movement in the 1960s and 1970s, homemade meatless turkey recipes circulated in vegetarian cookbooks. Companies also began to develop commercial alternatives. Tofurky was introduced to the Thanksgiving table in 1995. Since then, both commercial and homemade vegan and vegetarian substitutes for turkey and other meat-based Thanksgiving foods have proliferated.”
Adrienne Rose Bitar
Postdoctoral Associate
Campus blog: Essentials
Campus blog: Essentials
Energy, Environment & Sustainability
Energy, Environment & Sustainability