Stick It To Me
With summer officially in full swing, it seems criminal not to write about frozen summer delights. When I was young, I always preferred a good, fruity popsicle to ice cream. I loved the coldness, the sugary, faux fruit flavors and the thrill of trying to eat it before it melted down my arm. My favorites were the rocket shaped, patriotic red, white and blue ‘bomb pop’ which I would savor slowly, one flavor at a time, and the huge, pineapple-cherry swirled big stick which I would eat by scraping opposite sides, from bottom to top with the back of my teeth.
A lot has changed since the days when I’d chase the ice cream man down the block for a treat of colored, frozen sugar water. Popsicles have become a healthy dessert alternative and are now being made from fresh fruit and natural ingredients and feature interesting additions like yogurt or herbs. Making popsicles at home is easy and fun and there are popsicle molds available in every size and shape. My best to date is a blend of strawberries, pineapple, mint and unsweetened coconut.
Grocery stores now sell healthy versions of popsicles and there are even popsicles appearing on restaurant menus. One of my favorite blogs is called People’s Pops and is a blog that follows the popsicle making business started by three friends in New York. Reading their blog not only makes you thirst for a cool, sweet frozen treat, but also gives some great insight into the creative process as well as the trials of starting a small business.
For more adult versions of popsicles, check out David Lebovitz’s recipe for Vietnamese Coffee popsicles or Food and Wine’s recipe for blueberry-peach-tequila popsicles. And the award for the most bizarre popsicle idea is a three way tie between the pickle popsicle, the Daniel Craig popsicle and the spinach- veggie popsicle. I think it’s pretty obvious which of those three I’d choose!
Browse Culinary Arts Schools & Colleges
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
- Located in Norfolk and Newport News, Virginia.
- Offers externship experiences to students for experience in the field.
- Hosts regular career fairs for employer recruitment.
- Has student housing available.
- Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).