Join Jessie Kiefer and Jen Tullock on today’s episode of The Morning After to talk ice cream and the Global Poverty Project. Jess Eddy and Crista Freeman of Phin & Phebes Ice Cream are in the studio to talk about their ice cream beginnings, purchasing an ice cream machine, and heading to ice cream university. Find out how storage temperature changes the shelf life of ice cream, and why Jess and Crista prefer to work without stabilizers in their products. Is pastry truly a science? Later, Jessie and Jen chat with Michael Trainer of the Global Poverty Project about extreme poverty, and what it’s like to live on $1.50 a day. Learn about the organizations “Live Below the Line” initiative, and how they hope to end poverty through various types of group connection. Finally, the cast wraps up the episode with another hilarious installment of “What’s on the Menu at Chardonnay’s?” This episode has been sponsored by The Heritage Meat Shop.
“We make our ice cream with no stabilizers or syrups, and that was really important to us because ice cream can be a very pure food- if done correctly.” [18:00] — Jess Eddy on The Morning After
“The movement isn’t just about online engagement, but we want to reform the narrative around poverty.” [29:10]
“Food is such an import aspect of our culture, as is music. It’s how people gather and get together.” [34:20]
— Michael Trainer on The Morning After