RE: $120 a gallon for raw milk ice cream | get used to hyper~inflation

[Guest guest]

Well maybe I should charge $20 a gallon

for goat milk….yeah that just might about cover it.

Joanne

Lamancha Dairy Goats

Sunrider Nutrition

www.Callitea.com

$120 a gallon

for raw milk ice cream | get used to hyper~inflation

FOOD- THE DISH- Ice cream 2.0: When technology meets

raw milk

If Perfect Flavor ice cream is as perfect as

its website (perfectflavor.com)-- a handsome creation that allows you to build

your own pints of homemade, organic ice cream-- then Dish readers are in for a

perfectly tasty treat. (There's also a retail location on East Main Street in Waynesboro, which opened on March 3, and

also has a coffee shop.)

Basically, customers pick an ice cream base, add

ingredients on the site, and await the arrival of the tasty cool goodness,

which appears a day or two later packed in dry ice. At the retail store, you

can do the same thing, plus they have pre-made ice cream for sale.

The brainchild of local pastry chef and dessert

caterer Lynsie Watkins and her

fiancé, local techie Colin Steele,

an early employee of America Online

and founder of business site WebG2, Inc.,

Perfect Flavor is the first ice cream-processing plant to open in Virginia in

the last 30 years, according to Watkins. In addition, in the spirit of the slow

food movement, many of the ingredients in the ice cream are supplied by local

growers, including Polyface Farm in

Swoope, Holsinger Farm in

Waynesboro, and Harvest Thyme Herbs in

Mint Spring.

Watkins, a Sweet Briar college grad who spent time in

Paris, says she owes her inspiration to French food artistry, especially with

desserts.

" I lived literally above a local food

market, " she says, " and was constantly inspired by the French regard

for food in terms of freshness and local sourcing. "

In addition, she says she was inspired locally by her

time working at the Main Street Market,

where she was exposed to our local food movement.

" That propelled me to focus on

sourcing all of my ingredients locally, " she says. " If you want

strawberry ice cream in December, we can't help you, because our farmers don't

have any berries! This is the way things used to be, and we're returning to

that model of connection to food, to the land it comes from, and the people who

grow it. "

All this goodness

don't come cheap: four pints cost about $90, eight pints $120-- plus shipping!

" There's nobody in the county doing what we do

with this degree of quality, " says Watkins, anticipating inevitable

comments about ice cream sticker-shock from some Dish readers. " We wanted

to make a product that was the best we could find anywhere. "

by DAVE

MCNAIR, published

March 6, 2008

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