Archive for June, 2011

June 27, 2011

Food allergy post: June 2011

Before you read this month’s post, please either click over or scroll down to my last post titled, “Two Phro*Zen fans that will make your heart melt.”

Ok. Back? Alright, so those two little cuties with the cones are frequent customers, reason being that Kai (the little dude giving a thumbs up) has some food allergies. When I was approached waaay back last year about creating a safe dessert for him, I was a little confused. I knew that lactose allergies were fairly common and I had heard a little bit about gluten-free foods, but when I got a list of what making a safe batch would require I felt fenced in to say the least. There were so many “no” foods, and even the ones that were ok were only ok if they were made a certain way or had a certain label! I’ll admit that at some point during the experimentation phase, I had a small fit.

Spoon-throwing aside, when all was said and done I felt I was much more knowledgeable not only about allergies, but about ingredients and food in general, too. And you know what? All of that work, mostly on the part of the incredibly helpful and informative parents, has allowed us to create a more allergy-friendly ice cream (“Kai’s Good Karma”) for kids to enjoy…and there are probably a whole lot more kids out there with food allergies than we previously knew.

A recent study published in Pediatrics, the journal of the American Academy of Pediatrics, found that eight percent of children in the U.S. are affected by food allergies. Of the 5.9 million children with food allegies, nearly one-third have multiple allergies, and 39 percent have a history of severe reactions. It’s the largest study of its kind, and those findings are pretty startling. Considering the care it takes to ensure the safety of any food, and the number of items recalled every year (you’ll find a link below to the most recent list of recalls), there are some real strides to be made in the ways we process, label, and consume our food.

But enough preaching. The point I’m trying to make is that I was completely unaware of how severe these allergies could be. I had no idea how extensive the lists of unsafe foods were. I didn’t realize that even allergen to skin contact would create a reaction. But now I do, and I really hope that more people will help to get the word out about what food allergies are, and how reactions can be prevented. For some really helpful information, head over to FAAN’s website: http://www.foodallergy.org/

We’re working on some allergy-friendly ice cream sandwiches and other goodies, so watch for another update soon!

List of recent recalls and alerts:

http://www.kidswithfoodallergies.org/faalerts.php

June 20, 2011

Two Phro*Zen fans that will make your heart melt.

It’s a very lucky person that finds a job that they not only love, but that they find rewarding as well, and on days when I get to see people enjoying Phro*Zen I feel like there’s no one in the world as lucky as myself. Why do I say that? Because of smiles like this:

Say, "Vegan soft serve!"

Phro*Zen is now available as soft serve at Meals To Go on Winton Rd., and I’ve had the most adorable customers (and their lovely parents!) come in for a cone.

Gluten-free goodness. Yum!

 Kai, of “Kai’s Good Karma” fame, and his little sister had an allergy-friendly, totally vegan summer treat, and they gave us pretty good reviews!

A thumbs-up from Kai! Good karma does come around.

Making ice cream is a fantastic job as it is, but I couldn’t be more grateful for our Phro*Zen fan club. Thank you all for the support, and if you’ve got Phro*Zen photos you’d like to share, send them to us at phrozenicecream@yahoo.com! Love, Meg

June 10, 2011

It’s the latest thing.

We’ve been alluding to it via Twitter for a few days now, so all of you who have been following along may have guessed – but maybe not – that we’ve got an announcement to make about our latest project.

WE’VE GOT VEGAN SOFT SERVE!

Seriously! Some hard work and experimentation has resulted in a ridiculously creamy, oh so dreamy, totally dairy and egg free soft serve!

So where can you get it and when? Meals To Go on Winton Rd. in Finneytown, where you’ll find me, Meg, behind the counter Saturday 11-3 ready to serve you a cone or a cup with plenty of additional toppings for you to choose from. I’ll add photos here after I create a few combos on Saturday – please come see me!

Oh, and for those of you that are wondering, yes, it’s gluten-free, and the stuff is good.

Hope to see you Saturday 11-3! Love, Meg

June 7, 2011

Featured flavor: June 2011: Colonel De’s Cosmic Caramel

I don’t get excited about too many things. Ok, I lied, I get excited about lots of things, and use plenty of exclamation points and gestures to make that clear, but I’m trying to express my utter love-love relationship with this month’s featured flavor. So here I go:

If I was the grinchiest, unhappiest person, who didn’t love anything (no, not even kittens or sprinkles or rainbows), I would love this flavor.

Why? Because….it’s salted caramel! Yep. A vegan salted caramel sauce is swirled into vanilla Phro*Zen to create Colonel De’s Cosmic Caramel.

For those of you who don’t know who Colonel De is, you have got to go to Findlay Market to meet this character. He has a shop full of nothing but – well everything! He has spices you’ve never smelled, powders you didn’t know existed, salts from all over the world, and teas and oils that Cleopatra might have demanded at her table. His stall is where I found some beautifully dark turbinado (a coarse grain) sugar that was infused with vanilla. I took that and created a completely dairy free caramel sauce, added some sea salt, and combined it with our vanilla flavor to provide a subtle background to the sweet and slightly salty caramel. It’s the star in this flavor, and I really hope you’ll enjoy it!

Our featured flavor is available at Picnic and Pantry in Northside right now, and will be making its rounds to Park + Vine and Meals To Go this weekend. Speaking of Meals To Go, I have some really great news about what’s coming up there….but I’ll write about that tomorrow….

Love, Meg