4 • August 2018 • UPBEAT TIMES, INC. A

Around 2,500 B.C. Egyptian pharos we’re offering guests a cup of refreshing ice laced with fruit

nectar. Snow was dropped into fruit juices and wine, (creating

the first wine cool- er), on the streets of ancient Athens. Roman slaves

were sent up to the moun- tains to retrieve blocks of ice to crush and serve with spiced syrups. Centuries passed, while gath-

ering ice was another com- modity controlled entirely by the rich. All that changed with the Industrial Revolution. In 1850’s block ice became com-


Eat Well & Prosper: by Executive Chef Ron Skaar of Redwing, Mn. ~

mercially available. Tat, along with good ole Yankee ingenu- ity, gave birth to some of our most treasured frozen treats. During the Industrial Revo-

lution, wagons carried ice blocks from New York down to the southern states. On stops in Baltimore the drivers would hand out ice shavings to local chil- dren. Back at home, their parents would add a sweet flavor- ing. Baltimore theatre owners began to use this new concoction to cool off their rich patrons. Te unique “snow ball” quickly be- came a Baltimore sensation. Te birth of the Popsicle is a

bit more recent. In 1905, Frank Epperson, an eleven year old boy, leſt a glass of water with powdered soda mix a stir


slurped the contents using the stick for a handle. Frank con- tinued to make “Eppsicles” for friends and family, until his own children insisted on calling them “pop’s sicles”. Tat name was patented in 1923. Popsicles be- an in-


stant success. Tey original-

ly sold for five cents and came in seven flavors, including cherry, which is still the most popular flavor today. Te double stick was introduced a few years

stick, outside over-

night (in Oakland, of all plac- es). Next morning, he ran the glass under warm water and

later. During the height of the depression two could share at Popsicle, for the same price! In 1919, a vendor known

has “King Sam” started serv- ing a crushed ice treat at the East Dallas State Fair. His cre- ation was distinguished by the crunchy consistency of the ice and its flavored syrup, all served in a wax cone. Te fol- lowing year he patented a ice crushing machine. Eventually his stand at the state fair was selling one million “Snow- cones” per year. Tey call it “shaved ice” in

Hawaii where the signature flavor is rainbow. Te British term for the Popsicle is “ice lolly”, to the Irish its “freeze pop” and “icy poles” to those down under. In the United States popsicles are building on a much deserved resur- gence in popularity. Conces- sionaires from New York City

August 2018

EW & P Recipe



4 cups seedless wa termelon, without rind, cut-into 1 inch dice 2 tablespoons sugar 2 tablespoons crated lemon zest Pinch of salt

¼ cup minced mint leaves (optional)


Puree the watermelon with the sugar, in a blender, until smooth. Stir in lemon zest, salt and mint, if using. Pour puree into 8 popsicle molds or 2 standard ice cube trays. Freeze until hard, about 3 hours.

to San Francisco, now serve up exotic flavors like avocado, mango-chili and mojito. Now-a-days, we can go be-

yond just freezing fruit juice in paper cups and create our own lollies at home. Almost any fresh fruit can be pureed or turned into juice, there are endless combinations. Using your own favorite flavors al- lows for a signature treat, with your name to embellish; I’d call mine “Ronsicles”.

Watermellon Facts:

Watermelon is an ideal health food because it doesn’t contain any fat or cholesterol, is high in fiber and vitamins A & C and is a good source of potassium.

In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.

Watermelon is a vegetable! It is related to cucumbers, pumpkins and squash.

4 • August 2018 • UPBEAT TIMES, INC. “People say that life is the thing, but I prefer reading.” ~ Logan Pearsall Smith

Chef Ron

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