By Daniel McCrory
“Picking out an ice cream cone these days is rarely as simple as choosing between chocolate and vanilla. Increasingly, a gander at the available flavors from New Orleans parlors can seem like a spin through the farmers market. People making ice cream, including Italian-style gelato and sorbetto, are tuning in to the resurgent interest in local ingredients, items that have a direct connection to our environs and a short and clear supply chain from producer to consumer. Milk from local dairies obviously gets a lot of play, but so too does sugar grown in Louisiana cane fields, berries, pears and satsumas harvested from local farms, pecans from our orchards and even honey collected from Bayou State hives.” – WWNO Radio
