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    Emily Friedman Victor Navarro Alexander Rose Jaime Ladd Nui Bezaire Shári G. Lynch Michelle Heathers Chelsea Spann Hillary Newman

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  • Hillary NewmanHillary Newman

    I'm not really an ice cream person, but after reading this interview, I'm craving a scoop or two of Ben & Jerry's. What a great, in-depth look at Kirsten's job. I loved reading about the research phase and how her team works together to develop flavors.

    It was also really interesting to read about jobs within the food sciences industry that I had no idea existed.

    Great interview!

    • David LogieDavid Logie

      Thanks so much. That question came from me trying to figure out what flavor I would make and being curious how the settled on them. There are so many possibilities with ice cream.
      If you're not that into ice cream you should try their greek frozen yogurt, they have some great flavors.

  • Alessandra RizzottiAlessandra Rizzotti

    Again, your interviews are done so well, David. You ask the questions that people want to learn more about, and you inspire people to want to pursue careers they may have not known about. What I loved about this interview was how you got to the heart of what a food scientist does, and how one could get there. I really love learning about her collaboration process: "There are 5 developers on our team and you’re totally right, if someone said make a donut concept I think all 5 of us would make it completely different. I might say “I’ll make a donut concept and I want to make a coffee and donut ice cream” so it will be coffee ice cream with pieces of donut in it and someone else might say “I want to make my ice cream taste like a donut and there’s no chunks but maybe there’s a swirl”." Just knowing that Ben and Jerry's is at the forefront of including non-GMO ingredients when 94-96% of soy and corn is GMO is pretty amazing. Looking forward to them inspiring other companies.

    • David LogieDavid Logie

      Thanks again. I had always planned on featuring a food scientist because as Kirsten says there is someone like her behind every product in your grocery store. It sounds weird but I thought Ben & Jerry's was a healthy option. By that I mean they don't use chemical preservatives or ingredients you can't pronounce. Food science gets a bad rep and but when handled with the morals and ethics of Ben & Jerry's it can play a big role in producing food for our growing population. I wanted to show the good side of the industry.

      When Ben & Jerry's announced they were going to be GMO free by 2014 I thought it would be a good story to share. I also wanted to share this story because students and people in their 20s sometimes think they won't land a good job or be able to start their careers until later in life so it was nice to showcase someone like Kirsten because she did all this while in her 20s.

      Also I just really really love ice cream.

      • Alessandra RizzottiAlessandra Rizzotti

        It's definitely interesting to learn about a career like this- and I'm looking forward to more interesting career posts like this. I can't believe she's in her 20s! Have you ever considered interviewing people that start over/change their careers in their 30s or 40s?

        • David LogieDavid Logie

          I'd like to do more second act stories it's something I'm looking into. I have an upcoming interview with Liz Lambert who was a New York trial attorney and worked for the Attorney General's office before quitting to fix-up a dilapidated motel in South Austin. Liz now runs Bunkhouse Management and has opened Hotel San Jose and Hotel Saint Cecilia in Austin, Hotel Havana in San Antonio, and El Cosmico in Marfa. It will be interesting to see how/why she made such a drastic 180 with her career.