The New York Times in 60 seconds: Soft-serve, Slow Food and cheesecake

by Emily Matchar, Posted Jul 23rd 2008 @ 9:00AM

Soft-serve gets a makeover at upscale ice cream joints. Think spiced cantaloupe topping, balsalmic cherries, a "creamsicle" of white nectarine granita and jasmine tea soft-serve.

The Slow Food movement plans a Labor Day Slow Food Nation festival, to be the "Woodstock" of food festivals. Hope they bring more porta-potties than the original.

The Rutgers Tomato Project brings back the Jersey tomato.

The Minimalist does a no-bake summer cheesecake with blueberries.

Some New Yorkers are apparently unable or unwilling to leave their own neighborhoods for dinner.

Wasabi fudge, lavender caramels, blue cheese truffles.

Filed Under: Business, In Sixty Seconds, Food Politics, Chefs & Restaurants, Restaurants
Tags: america, cheesecake, east coast, fudge, new york times, slow food, soft serve, SoftServe, summer