Today we’re sitting down with Kitty Travers, founder of La Grotta Ices, teacher at The School of Artisan Food, and someone who’ll put your childhood frozen treats to shame.

Now I realize that releasing an episode all about ice cream in October may not seem like the most “duh” thing to do, but it is when said ice creams are seasonal, local, and this months’ flavors happen to be Bergamot Cream, Rye Rum Raisin, and Nectarine de Vigne. Halloween who!?

From London to New York and back again, with many Italian layovers in-between, I can’t think of a better way than to rein in this season’s chill with a few well-deserved scoops of brain freeze à la Kitty. She operates from out of her “ice cream shed”, macerating, steeping, churning out ice creams that taste of an ecosystem in its entirety; provoked by the use of whole foods, the pits and leaves, the unapologetic value of fats, and smatterings of herbs. Hint, tomatoes, and seaweeds have a place in these palettes too.

Attention all earbuds on how to serve with intention, navigating the tastebuds of children all too easily bedazzled by branding, and how beyond what turns up on your plate, the farmers market makes for a place of human connection and presence.

This is Ep 29 Freshly Churned with Kitty Travers.

You can find Kitty Travers and La Grotta Ices at:

https://lagrottaices.tumblr.com/

https://www.instagram.com/lagrottaices/

https://www.schoolofartisanfood.org/categories/ice-cream

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