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!

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
  • 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.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
4 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid