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Eat ice cream

Ready to get your hands on some ice cream already? Visit these Philly staples for a scoop (or two) of the good stuff:

Dre’s Water Ice and Ice Cream
6142 Haverford Ave.
484-381-0689

The Franklin Fountain
116 Market St.
(215) 627-1899

Little Baby’s Ice Cream
4903 Catharine St.
(215) 921-2100

Big Gay Ice Cream
1351 South St.
(267) 886-8024

Bassetts Ice Cream
45 North 12th Street Reading Terminal Market
(215) 925-4315

Weckerly’s Ice Cream
9 W Girard Ave.
(215) 423-2000

C & C Creamery
5461 Ridge Ave.
(215) 487-1920

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About the Foodizen series

Foodizen, a new regular feature from The Citizen, delves into the nexus of food and culture in cities, as a way to tell us about the people, experiences, tastes and history of Philadelphia.

We know that food is about more than food. And food stories intersect with the roiling life of the city—its politics, diversity, education, its ideas of home, the environment and quality of life. Through food, we can see how people strive for sustainability; survive food deserts; urban farm; build restaurants with social consciences; use restaurants as centers for activism, welcome and good cheer. We can see how people live—and what keeps them doing it.

Foodizen will take us into neighborhoods, far from the Center City foodie epicenter, not just for stories but also for community gatherings to explore some of the ideas that are continuously re-creating the city of Philadelphia.

We’d love to hear from you. What food stories do you want to read about?

Let us know here.

Foodizen Podcast: How Philly Invented Ice Cream (As We Know It)

It was African American chefs who created the summertime treat we consume by the gallons. A new podcast describes how we did it right here where America was born

It was African American chefs who created the summertime treat we consume by the gallons. A new podcast describes how we did it right here where America was born

Ice cream is complicated. 

We love it. We didn’t invent it in America, but we eat it more than any other nation on earth. We perfected it right here in Philadelphia, and made it available to the masses.

But we did it through the toil of black food professionals and the ingenuity of African American artisansenslaved and free—who have been long overlooked by history.

At least until now. 

Listen here for the true and inclusive history of American ice cream:

Tonya Hopkins, aka The Food Griot, founded the nonfiction story-telling platform, “The Food Griot: Sharing Savory Stories on The Makings of American Cuisine, (Cocktails)…” She has researched and written for several scholarly and consumer publications and appears regularly on radio and television. Her work in culinary history activism aims to help disenfranchised, mostly black and brown food/drink industry professionals achieve greater inclusion, equity and wholesome empowerment. Follow @TheFoodGriot on: Instagram, Twitter, and Facebook.

Photo via Pexels

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