clock menu more-arrow no yes mobile

Filed under:

Stumptown Coffee Ice Cream Is Coming; Aziz Ansari Shares a Family Recipe

Eight things to know today

A plate of perfect home fries at Joe Junior, NYC
A plate of perfect home fries at Joe Junior, NYC
Nick Solares

Happy Friday. Today's news has a little something for everyone, from ice cream, burritos, and coffee to Coolio, Aziz, and Yelp. Let's get to it:

— For those keeping up with all things Disney: Rumor has it Brooklyn's Ample Hills Creamery will start selling its Star Wars-themed ice cream on Disney's Boardwalk later this year. Ample Hills has not commented on the rumor. This would be the first retail location to serve the ice cream, which is currently only available online. In other news: Stumptown cold brew coffee ice cream is on the way.

— In related Stumptown coffee news, Rogue Ales and Spirits has partnered with the Portland-based coffee company to bring the world an IPA blended with Stumptown cold brew. Per Grubstreet, the beer hits shelves this April. It sounds cool but maybe not as cool as this Nitro coffee stout.

— A burrito war is brewing: Are San Francisco-style burritos perfect bundles of joy or just overrated?

— Comedian, food lover, and star of the hit Netflix show Master of None Aziz Ansari wrote a piece for Lucky Peach today all about his mother's Chicken Korma and it's darling, of course: "My mom makes amazing food. Her chicken korma is so good, and tastes so different from Indian curries you find at restaurants... My mom's the nicest, most caring person I have ever met. Also she's very strong and brave — a personal hero."

— In other celebrity/food-adjacent news, Coolio describes himself as a "kitchen pimp" like one of his apparent heroes, Guy Fieri.

— Sad news out of Tennessee: Sam Beall, proprietor of Blackberry Farm, the beautiful, award-winning farm, restaurant, and inn in Walland, Tenn. died yesterday in a skiing accident.

— And now for something more refined: The New York Times reports that French food is evolving a bit, and finally embracing international flavors. Can these winds of change be linked to the country's current socio-political climate?

The need for France to embrace its diversity is only reinforced by incidents such as the 2005 riots, the Charlie Hebdo shootings and last November's terror attacks. As Paris begins to decolonize its attitude (culinary and otherwise), there's a sense of pride in the way different cultures are finding a legitimate place in mainstream food. ‘‘Pride is a huge word here,'' chef Inaki Aizpitarte of Paris's Le Chateaubriand acknowledges. ‘‘Maybe it is because we are in crisis. In difficult times, a country turns to the values that always defined it — literature, ideas, fashion, humanism and cuisine — and lifts its head to be proud.''

— Finally, Larry Wilmore tackles the debate that has consumed the news cycle for the past week, the Yelp employee who got fired after Yelping about her job: