With Ben & Jerry’s stepping up to the plate and being a prominent supporter of social justice, it only made sense for them to link up with ardent social activist and former NFL start Colin Kaepernick to release a brand new, permanent flavor.
Named “Change the Whirled,” the entirely vegan offering features a caramel non-dairy sunflower butter base with fudge chips, graham cracker swirls and chocolate cookie swirls. It’s a tasty plant-based option that makes sense for Kaepernick, who is a vegan himself.
This partnership is an appropriate nod to the courageous work Kaepernick has done to champion social justice, pursuing equity for Black and Brown people, and confronting systemic oppression and police violence. With Ben & Jerry’s aspiring to become a social justice company themselves, this sweet collab is a step in the right direction to shedding more light on the social justice ills that have plagued America. What’s more, this new flavor will also support the work of Kaepernick’s Know Your Rights Camps, which he founded to advance the liberation and well-being of Black and Brown communities.
Change the Whirled will be available as a full-time flavor at Ben & Jerry’s Scoop Shops and on store shelves nationwide in the United States beginning in 2021 with a suggested MSRP of $4.99-$5.49.
The holiday season is upon us and aside from all the shopping and celebrating, we all know those family get-togethers are the undisputed highlights this time of year. No matter how big, small, or otherwise socially-distanced your shindigs are, no one should come empty handed. So, bring the fire and flavor to your next holiday dish with FUD Tapatío Smoked Sausages.
To help unleash your creativity, some of the Foodbeast family busted out their aprons and oven mitts to shake up some classic dishes starring FUD Tapatío smoked sausages.
Our very own Rudy (@rudeluv) took his love for holiday stuffing to create a FUD Tapatío smoked sausage and tortilla chip stuffing that mixed the traditional dish with the flavors and textures of chilaquiles — exceeding his own expectations.
Super mom and super chef Jenny (@happybelliesbyjenny) hit us with a spicy roundhouse kick to a holiday favorite, cooking up a huge helping spicy baked mac and cheese with FUD Tapatío sausages that’s perfect for sharing — unless you don’t want to.
Pete (@pham_bot) served up a traditional hot dog with a super easy and tasty twist, topping the grilled FUD Tapatío sausages with buttery mashed potatoes, cheddar cheese, bacon, and chives.
The OG Elie (@bookofelie) knows how to keep it simple and delicious with a chili cheese dog pizza using FUD Tapatío sausages. To add that extra heat, he added sliced jalapeños, and a dollop of sour cream to balance the flavors.
Alyssa (@eatwithalyssa) knew exactly what she was doing when she tossed the FUD Tapatío sausages into a Mexican style fried rice, because that warm and comforting feeling just flows through you at first bite.
To round out the group, our (mad) food scientist, Costa (@constantine_spy) put together a FUD Tapatío twist to the classic dan dan noodles, loaded with complex flavors and textures that are guaranteed to “wow” during the holidays.
If you’re looking to experiment with spice on your holiday dinner table, unleash your Tapatío using FUD Tapatío Smoked Sausages is an easy way to get started. These fully cooked pork and turkey links are gluten-free and available now at your local Cardenas market.
A New York bagel is as an iconic representative of The Big Apple as the Statue of Liberty, it’s a fact. The reputation of a bagel from NYC being the absolute best is one earned through just how good it really is. Maybe it’s the air. Maybe it’s the water. Me? I didn’t get it. Could a bagel really be that good?
For context, all I’ve really had in terms of “enjoying” a bagel were stale offerings from the pink box of assorted selections from the local donut shop (you know, the ones that pop up in the office every Friday), grocery store varieties, and lunchroom cafeteria ones that were tougher than trigonometry.
But I was able to put those past opinions of a bagel’s inferiority right into the waste bin after finally having an authentic bagel straight from New York. In the middle of a pandemic, the travel to there is sketchy, sure, but thanks to a Bagel of the Month Club from Bagel Boss, I got my fix delivered straight to my door. So thanks to this monthly subscription, I was able to dive right into the perfect chew that a New York City bagel is indicative of.
This Bagel of the Month Club is shipping nationwide in the U.S. and offers unique and limited flavors, as well as traditional favorites delivered straight to you in different subscription tiers and options.
The birth of the margarita is much disputed. There are various origin stories, stretching from the 1930’s to the 1960’s, but lost among these wildly specific theories is the fact that the margarita may simply be a variation of a Prohibition-era drink, The Daisy.
The two drinks are remarkably similar– the only difference is that the margarita swaps out The Daisy’s brandy for tequila. In fact “margarita” is the Spanish word for “daisy.” So oddly enough, regardless of the true genesis of the margarita’s journey to stardom, it’s likely that it may have been a result of someone playing with the recipe of an already popular drink.
The lesson here, my friends, is that good things can always be improved upon. Inspired by this ideal, our latest recipe, in collaboration with Bud Light Seltzer, is our own twist on the margarita.
Keeping the essence of fruit in mind, we swapped out the traditional orange-flavored triple sec for a Bud Light Strawberry seltzer. This creates a smoother drinking experience, mellowing out the tequila enough to give consistent, well-rounded sips.
We also threw in some frozen strawberries, which helps the drink blend into a fluid, almost creamy, consistency, while giving things a refreshing edge that compliments the acidity of the lime.
With a rim of chili lime seasoning, and a fresh strawberry to garnish, this drink will certainly make me head to the fridge for a seltzer and some frozen strawberries the next time I get a craving for a margarita.
Check out the full recipe below, and, if you’re in California, make sure to enter iHeartRadio and Budlight Seltzer’s sweepstakes, which could land you a $500 gift card to one of your local Hispanic grocery stores. Click here to enter.
I’m afraid I’m gonna have to invoke a phrase that has been the epitome of being used ad nauseam in 2020: the new normal. It’s application has overlapped all aspects of our lives, with the food world feeling a major impact. The effect has rippled throughout all facets of dining culture, from restaurants shuttering in heartbreaking fashion to food festivals having to pivot into iterations that are stark differences from the usual.
The iconic dineLA Restaurant Week is one such festival that’s reconfigured itself into innovations that still bear the spirit of Los Angeles’ dining scene within the parameters of a pandemic. For the summer season of dineLA, going on from September 1 through September 18, the main focus has been to highlight restaurant experiences through the lens of al fresco dining, takeout, and delivery. This of course reenforces the need to social distance, all while not sacrificing the essence of enjoying the city’s many restaurant options at a budget-friendly cost.
Of the numerous options participating in this summer’s dineLA Restaurant Week, here’s a few worth noting that are Foodbeast-approved for a unique experience.
Ever wanted to experience modern Filipino food fit for a family feast? Tatang in North Hollywood is offering a $65 family-style feast that includes some delicious favorites like their beef brisket tapa and chicken sisig.
What’s a true dineLA experience without some top-notch slabs of juicy, dry-aged beef? Fulfill that scenario by checking out Bourbon Steak, where they’re offering large format steaks like a 32 oz. Porterhouse or a 38 oz. double cut bone-in ribeye. So take that steakhouse craving home and tuck into a beefy food coma ASAP.
SEVERANCE WINE BAR
For $35 you can take a cheesy dip into dineLA headfirst by choosing Severance Wine Bar. Melty Emmental and Gruyere cheeses get together for a fondue dining experience that includes dunking fixtures like a French baguette, fingerling potatoes, and veggies.
For a safe dine-in option, Sushi|Bar is one to consider if you’re missing some top-tier sushi. Their $65 option includes fresh choices like king crab, giant clam, spot prawn, red snapper, and even bone marrow.
ORIGINAL FARMERS MARKET
The Original Farmers Market is more choices within the choices that dineLA already offers. It’s a choice-ception, friends. Peruse the legendary open-air market for a fried chicken fix at Fritzi Coop, falafels at Moishe’s Restaurant or festive Mexican fare at Trejo’s Tacos.
When I think of Cinnabon, I think of those mall food stalls that deliver a euphoric dose of cinnamon butter smell particles as I walk past on my way to the movies. While movies aren’t happening any time soon, Cinnabon is hard at work expanding their offerings past concession stands and straight onto your breakfast table.
The brand just announced its first-ever line of frozen breakfast items that cover both the sweet and savory sides of everyone’s favorite meal.
Six new items are set to drop simultaneously, each with Cinnabon’s own signature style of flavor: Caramel Pecan Ooey-Gooey Rolls, Frosting Filled CinnaPastry, Frosted CinnaSweet Swirls, CinnaBiscuit Chicken Sandwich, Jalapeno Cheddar Sausage Bites, and CheddarRoll Sausage & Egg Sandwich.
The new breakfast line is now available nationwide in the breakfast aisle of your local grocer’s frozen food section. I wonder if I can piece them all together and form some kind of Cinnabon breakfast Megazord.
Summer is here and no ‘rona is gonna stop hot days from heating up. I can’t say whether our collective desire to socialize publicly despite the apparent health risks is a testament to our indifference or our endurance. Nevertheless, it’s important to find ways of maintaining some sense of normalcy, albeit with a level of responsibility and respect to the times.
In the spirit of maintaining that, I had the pleasure of interviewing Lemeir Mitchell, brainchild of popular Melrose Ave. chillzone Happy Ice. Following a wildly successful opening of his first brick & mortar location, during a maelstrom of social unrest and the corona-demic, Lemeir and I talked about his humble beginnings.
Originally from Philadelphia, the imprisonment of his Father sent Mitchell into a phase of youthful recklessness. One which led his concerned uncle Joey to step in as a support system to help him build self confidence. Looking for a fresh start, Mitchell moved to Los Angeles following the passing of his brother. One of 13 siblings, he is no stranger to hard work, as he spent many nights sleeping at his then job at the time, a tattoo parlor.
One day, he saw an ice cream truck driving around Melrose and was impressed by the visual aesthetic. It was an inspiring and fresh way to approach the traditional ice cream truck. Noticing an opportunity to bring a bit of his hometown to Los Angeles, Mitchell, along with the help of his wife, mother, and many restless nights, created Happy Ice.
Mitchell wanted to introduce Angelinos to one of his hometown’s most popular staples, Philadelphia water ice, one that he says is just as important there as the world famous Philly Cheesesteak. Curiously discovering a way to achieve the same scoop each time, Lemeir credits his “perfect scoop” technique as a main factor to Happy Ice’s instagram following. A visit to their Instagram page is akin to feeling like a kid again, with the colorful allure perfectly suited to social virality.
As for the treat itself, Philadelphia water ice is definitely unique. It blends the creaminess of ice cream with the refreshing ease of shaved ice combined with sorbet-esque flavors. Happy Ice has no dairy, nut products, and uses natural flavors. In other words, it’s everybody-friendly. This inclusive treat stands juxtaposed to the protests which raged around Melrose Avenue, threatening to interfere with the grand opening of Happy Ice’s brick and mortar. A moment after which, the settled dust revealed a landscape of destroyed business fronts and property.
Miraculously, Happy Ice made it through unscathed. As a business owner, Mitchell’s plea to the frustrated masses marching through Melrose was punctuated by a photo of him with the words “Black Owned.” His commitment to the community is rooted in wanting to inspire not only Black business owners but anyone who has a dream. During the recent protests, the Happy Ice squad gave out free cups, hoping to offer a momentary respite from the harrowing moment. This community involvement has been a pillar of Happy Ice’s mission from its inception and continues today.
As the tug of war between the pre-corona and post-corona world persists, Happy Ice continues to serve the community, standing as an example of small-business perseverance. This is the spirit with which every cup of Happy Ice is infused and one Mitchell hopes to pass on in every scoop.
To get your hands on a cup of happiness, stop by Happy Ice on Melrose Avenue in Los Angeles or follow their Instagram page to find out where their roving trucks will be pulling up next.