Ice cream shop owner Jack Walsh gives back by inspiring students with ice cream the same way NASA inspired him with space travel. “I get to do some of the same things NASA did, but I don't get to go to the moon. But we're going to have better ice cream than what they ever had.” read more via Federal Way Mirror
Chef Adam Steudle at Jasper‘s Corner Tap in the Tenderloin has gone down a Mr.-Wizard‘s-Supermarket-Science route with his liquid nitrogen caramel corn ($8). Why? Chilling popcorn down to subzero temperatures freezes the caramel which, instead of returning to a Cracker Jack-like quality upon coming up to temp, becomes buttery and smooth again. read more via SF Weekly
By age 30, the average person has about 30 moles. These and other dermatological phenomena can be treated in a variety of ways, including the use of liquid nitrogen for cosmetic improvement. read more via Flagstaff Business News
Spanish chef Dani Garcia is no stranger to innovative cooking methods. His traditional Andalusian flavors are served up in new ways, like the liquid nitrogen-powered “nitro tomato”. Soon, he'll put his methods to the test with Filipino-inspired dishes. read more via Manila Bulletin
CryoSphere Cryotherapy is one of three brands that combine to form Future Spa: Drip, Chill and Shine. Beginning April 9, guests will be able to get a cryo facial, exposing their face to super-cooled liquid nitrogen for five minutes to reduce inflammation and release endorphins. read more via am NEW YORK
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