A Look At Eclipse Foods’ Newest Charity-Benefitting, Chef-Created, Plant-Based Ice Cream Pints
Backed by Beyond Meat Chairman Seth Goldman and Reddit co-founder Alexis Ohanian, Eclipse Foods was founded by two alternative protein experts, Aylon Steinhart and Thomas Bowman. Steinhart is one of the top experts in the alternative protein industry and was previously at the Good Food Institute, the leading non-profit in the plant-based space; he speaks regularly at food innovation at conferences and top-tier universities. Bowman was a chef at Michelin-starred restaurants before becoming Director of Product Development at JUST, where he created and scaled some of the best selling plant-based products in the world, such as JUST Mayos, Cookies, and Dressings. Steinhart and Bowman partnered together to create a more healthy, humane, and sustainable food system.
Eclipse Foods makes plant-based dairy products that are indistinguishable from conventional dairy. They use a blend of plants — including cassava, potato, oats and corn — to replicate milk on a molecular level, creating a 100 percent plant-based dairy replacement that tastes and functions just like conventional dairy. The process is completely revolutionary, yet is made in a kitchen, not a lab, and uses common and sustainable ingredients, thus no GMOs, no nuts, no soy, no coconut and no gluten.
New from Eclipse Foods is a series of chef collaboration flavors for charity, which are now available for pre-order. Partnering with a diverse group of some of the country’s most notable chef talents, Eclipse created one-of-a-kind flavors with 100 percent of proceeds going to the chefs’ charities of choice. The new collaboration flavors include:
– Michael Tusk + Jennifer Felton of Cotogna (San Francisco): Garden Lemon Verbena featuring lemon verbena from Chef Tusk’s garden with proceeds benefiting Feed The Future, which addresses global hunger and food insecurity.
– Chef JJ of Fieldtrip (Harlem): Roasted Plantain With Coconut Cream and Salted Caramel with proceeds benefiting Harlem Park to Park, which honors the rich culture of the neighborhood while supporting its economic development.
– Jamie Bissonnette and Ken Oringer of Toro, Coppa and Little Donkey (Boston): Turkish Cardamom Coffee with proceeds benefiting the restaurants’ efforts to provide food and services to Off Their Plate, an organization that provides food to frontline workers.
– Suzanne Cupps of 232 Bleecker (New York City): Cherry Sesame Swirl with proceeds benefiting City Harvest, which feeds hungry New Yorkers.
– Maya-Camille Broussard of Justice Of The Pies (Chicago): Salted Caramel Peach Pie with proceeds benefiting Justice of the Pies’ I KNEAD LOVE initiative — culinary enrichment workshops that provide elementary-aged children from lower-income communities instruction on nutritional development, acquiring basic cooking skills, and encouraging creativity in the kitchen.
– Ben Daitz of Num Pang (New York City and Boston): Sweet Corn & Sesame Fennel Crunch with proceeds benefiting Grassroots Law Project, which addresses the failures of the criminal justice system and advocates for deep structural change.
– Tom Naumsuwan of Wayla (New York City): Thai Iced Tea with proceeds benefiting of Heart of Dinner, an initiative started by restaurateur Moonlynn Tsai and actor Yin Chang to work against stigma and discrimination towards people of Asian descent with current efforts focused on providing food relief to the most vulnerable people in and near New York City’s Chinatown area.
These new flavors are the second round of flavors to launch in Eclipse’s chef collaboration series, which kicked off earlier in the Summer 20200 season with chefs Greg Baxtrom (Olmsted/Maison Yaki), Moonlynn Tsai (Kopitiam/Heart of Dinner), Joanne Chang (Flour Bakery), and Nicole Krasinski (State Bird Provisions and The Progress). Future rounds of the chef series include new flavors from chefs Heather Sperling (Botanica), Carolina Santos-Neves (American Bar), Abra Berens (Granor Farm), Sam Smith (Tusk), Leah Cohen (Pig & Khao and Piggyback) and others.
All of these new chef flavors are available by the pint while supplies last at shop.eclipsefoods.com, alongside Eclipse signature pint flavors of Vanilla, Chocolate and Cookie Butter. The price for Eclipse signature flavors starts at $11.99 per pint, and chef collaboration flavors are $17.99 per pint, with 100 percent of proceeds from the chef flavors donated to charities.
TweetAbout the Author
Darren Paltrowitz Darren Paltrowitz is a New York resident with over 20 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, Loudness, Rachael Yamagata, and Amanda Palmer. Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World, TheStreet.com, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of weekly "Paltrocast With Darren Paltrowitz" series, which airs on dozens on television and digital networks. He has also co-authored 2 published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), and co-hosts the world's only known podcast about David Lee Roth, "The DLR Cast."
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