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Wednesday, September 8, 2010

Ice Cream Joins Cheese, Chocolate In Artisan Trend

A gelato company in Washington, D.C., is a model of a big trend in the food industry: going artisan. Plenty of people seem willing to pay the higher prices of vendors that use locally sourced products and make smaller batches. A dairy in Pennsylvania is Pitango Gelato's source for the high quality ingredients and natural flavors it sought.

Listen here to the 3-minute news piece from NPR News Radio

Tamara Keith, NPR News Radio, August 31, 2010


  1. Listen as Kara Nielsen Trendologist at the Center for Culinary Development discusses the Artisan food trend.

  2. For a look at the Culinary Trend Mapping study on Artisan Foods please visit: