Originally published on Fri August 2, 2013 1:01 pm
When Dippin' Dots emerged in 1987 with the slogan "Ice Cream of the Future," its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.
But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.
Northern California's Salinas Valley is often dubbed America's salad bowl. Large growers there have long relied on thousands of seasonal workers from rural Mexico to pick lettuce, spinach and celery from sunrise to sunset. Many of these workers seem destined for a life in the fields. But a program that helps field workers, like Raul Murillo, start their own farms and businesses is starting to yield a few success stories.