One Market's Food Waste Is this Woman's Ice Cream
His #ladyboss rocks. To get the fullest flavors in her ice cream, Stewart insists that overripe produce is what she needs, like black-speckled bananas and less-than-rock-hard sweet potatoes—but there is a fine line between ripe and rotten. When produce ripens, the enzymes released make it sweeter. But buying ripe produce isn’t that easy: Grocery stores don’t want to sell it and farmers markets can be inconsistent. The solution? Hunt’s Point.