If you’re concerned about international trade, inflation, and climate change, imagine the plight of the ice cream seller.
“I only use fruit that’s fresh,” lamented Guru Singh, who owns Sarabha’s Creamery in Nashville with his wife, Manpreet Gill.
Singh deploys tropical fruits, such as bananas, guavas, and mangoes, in his Indian-style ice cream. But he needs a steady supply of quality produce to feel comfortable launching a new flavor. Plus, his ice cream machine is very small, so the experimentation process is precise and time-consuming.
In other words, there are no guarantees that attendees at The Food Section’s upcoming ice cream social will get first crack at one of Singh’s seasonal concoctions. They may instead have to settle for saffron, chai spice, or Indian coffee, among other flavors that the couple’s perfected since opening in 2021.
What is guaranteed—same as at all events sponsored by The Food Section—is a good time, and the chance to meet other supporters of independent food journalism.
If you live anywhere near Nashville, we hope you’ll join us at Sarabha’s, 400 21st Ave. South, on Thursday, April 3 from 6 p.m.-7 p.m. for a springtime chai-and-kulfi bonanza. Your paid subscription is your admission ticket.
In fact, we’d love to see you even if you don’t call Nashville home. Maybe, like me, you’re planning to be in town for the M.F.K. Fisher Symposium for Women in Food & Storytelling or the American Press Institute Local News Summit on Local Identity, History, and Sustainability (although I’d wager I’m one of the few people going to both.) Or maybe you know folks headed to one of those events and want to do your part for independent journalism by forwarding this newsletter to them.
Again, no promises, but Singh told me the party might mark the debut of a flavor he’s been contemplating for some time: Banana pudding.
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