Head ice cream maker Tyler Malek works with gleaning organizations in Portland, Los Angeles and San Francisco, debuting menus of creative ice cream flavors made from rescued foods
PORTLAND, Ore. (May 23, 2017) – This June Salt & Straw Ice Cream is featuring a series of limited edition ice creams made from food waste at its scoop shops in each city. Head ice cream maker Tyler Malek created the series to increase awareness of how much food in the developed world is wasted, the vast majority of which is made up of surplus, edible ingredients that could help reduce hunger in our most vulnerable communities, but get tossed because of lack of storage space, lack of distribution chains, passing food fads and holidays. The Salt & Straw team partnered with local gleaning partners working to alleviate hunger in each city, including Urban Gleaners in Portland, Food Forward in Los Angeles, and Food Runners in San Francisco to develop the special series. The flavors on each menu illustrate creative ways food can be reused, rescued, preserved and redirected in the most delicious of ways, such as Breakside Brewery’s Spent Grains & Bacon S’mores and Urban Gleaners’ Toasted Baguette PB&J. Salt & Straw paid full market price for all of the rescued ingredients that they sourced with the help of these gleaning partners, proving that rescued foods can provide economic value as well as alleviating food shortages. A portion of each June menu sales will be donated to the respective local gleaning partners to support their ongoing efforts to reduce food waste and food insecurity.
“The fact that we waste 40% of our food in the United States while there are families and children not getting the food they need is a horrific reality and something that all of us in the food industry need to focus on changing. This ice cream menu is our little soapbox to talk about this issue and start showing creative ways to combat this problem. We’re using excess ingredients around our cities in super unique ways, like using spent grains from local breweries, ugly farm vegetables, and leftover breads from local grocery stores,” said Salt & Straw head ice cream maker Tyler Malek. “More importantly, I get to work alongside these non-profits who are making a significant change in our country. We wanted to put these incredible agencies in the spotlight, tell their story, and see if we can get our customers and the community at large to be more aware of and supportive of these organizations and the tireless work that they’re doing.”
The Portland monthly flavors are available for national shipping by visiting, http://saltandstraw.com/shop/. Salt & Straw Ice Cream menus will feature flavors such as those included below. Flavors will be available in scoop shops locally beginning on Friday, June 2nd through Friday, June 31st.
June Rescued Food Series Portland
Several of the Portland June flavors were created in collaboration with Urban Gleaners, an incredible Portland nonprofit redistributing food from high-end restaurants and grocery stores to schools and agencies working to end hunger. A percentage of June’s proceeds will be donated to Urban Gleaners to support their ongoing efforts in the Portland area.
Urban Gleaners’ Toasted Baguette PB&J
Urban Gleaners has such a huge surplus of bread from local bakeries that there’s always extra, even after delivering to local schools. We take some of those extra baguettes, toast them to golden brown, and steep them in sweet cream to extract that toasty goodness. The toasted baguette ice cream then gets a double swirl of jam made from frozen berries and fruit from the Urban Gleaner’s freezer and chocolate peanut butter for a PB&J unlike any other.
Celery Root & Strawberry Celery Leaf Jam
We teamed up with Sauvie Island Organics to make use of this year’s unexpectedly large celery root harvest, helping them clear out their root cellar to make room for the next season’s storage crops. These surplus celeriacs are transformed into a one-of-a-kind ice cream ribboned with strawberry jam infused with celery leaf clippings. This is an easy trick home cooks can use to keep their own food waste down—saving the leaves and tops of celery sticks is a great way to infuse sweet and savory dishes with celery’s herbaceous freshness.
Ancient Heritage’s Lemon Curd & Whey
We love our relationship with Southeast Portland’s urban cheesemaker Ancient Heritage, so we are excited to work with them to create a market for one of the byproducts of cheesemaking: whey. A play on the childhood rhyme, our version of curds and whey makes the most of whey’s tart, almost citrus-like qualities in a salted whey “lemonade” ice cream with gobs of lemon curd (which in a delightful swap, we replace most of the lemon with whey). When you can make ice cream like this, we can’t imagine why anyone would want to throw it “awhey.”
Breakside Brewery’s Spent Grains & Bacon S’mores
Beer brewers are left with tons of spent grains in the process of making the microbrews Portland is known for—so we worked with Breakside Brewing to rescue a variety of grains and malts after the brewing process. We start by toasting the spent grains to bring out their sweetness, then grind them into a powder that forms the base of this campfire-ready ice cream. This flavor also utilizes another pivotal link in our local food waste-reduction chain—pigs from Naked Acres, which are fed surplus food from Urban Gleaners. We transform pork belly from the near-zero-waste local farm into bacon in our kitchen, which we use to make a bacon marshmallow fluff that streaks itself across each scoop.
Bourbon Distilled Cherries Ambrosia (v)
We teamed up with Portland’s Eastside Distillery to make the most of the stone fruit at the heart of their delicious Cherry Bomb Whiskey. Made by steeping real Oregon cherries in aged small-batch whiskey, the spirit soaks up the juicy sweetness and deep color of the fruit. For this flavor, we’re using the cherries after this process, re-steeping the fruit in cream for a delicious non-dairy ice cream spiked with an extra creamy kick from Vegenaise rescued from Urban Gleaners.
About Salt & Straw
Salt & Straw Ice Cream is a family-run, ice cream company known for their taste provoking, imaginative ice cream creations. The company was founded by cousins Kim and Tyler Malek in Portland OR in 2011 and presently has kitchens and scoop shops in Portland, Los Angeles and San Francisco as well as an upcoming shop in Seattle opening late 2017. Every ice cream flavor is handmade in small five to ten gallon batches in local kitchens using only all natural cream from nearby farms and the best local, organic and sustainable ingredients. Classic flavors are joined by seasonal flavor menus that rotate every four weeks and vary from city to city. Their ice cream is available for online purchase and can be shipped anywhere in the United States. Salt & Straw’s strong community roots and dedication to giving back drives everything they do, from collaborating with artisans and farmers, to hiring from within their community to actively supporting local schools and raising awareness for issues like childhood hunger, and equal rights. Find more information at www.saltandstraw.com or call 971-271-8168. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.