EPISODE · Dec 23, 2021 · 51 MIN
Episode 222 - Kathleen Morgan of Honeychild's Sweet Creams
from What's Eric Eating · host What's Eric Eating
Trying something new with the podcast, if you have a question that you'd like to ask Eric or a topic for him and his cohosts to discuss send them to Eric at [email protected] and he'll answer/discuss it on a future episode.Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Running List of Houston Restaurants and Bars Temporarily Closed Due to Latest COVID Outbreak Iconic Canadian Coffee and Doughnut Shop Rolls Out Big Plans for Houston Wagyu Steaks, Live Lobsters, and All the Cheese: Craft Butcher Shop Debuts at Historic Farmers Market Where to Eat in Houston Right Now: Our Favorite New Restaurants for 2021 Pioneering Houston Food Truck Hits the Brakes on an Impressive 11 Year Run Delightfully Diverse Houston Bakery Rises with New Katy Location Popular Houston Chicken & Waffle Restaurant Rolls into Montrose with 'Fryders' and Ice Cream Parlor
What this episode covers
Today on the podcast Eric is joined by Avondale Food & Wine owner Mary Clarkson to discuss some of the latest happenings in the Houston restuarant and bar scene including the how the latest wave of Covid is affecting restaurants, Tim Horton's opening a location in Houston, and RC Ranch Butcher Shop opens at the Houston Food Market. In the Restaurants of the Week section Amore is featured. In the Guest of the Week portion Eric is joined by Kathleen Morgan of Honeychild's Sweet Creams. Kathleen speaks with Eric about what inspired her to get into the ice cream business, the differences seasonal flavors make in ice cream, how she learned to make ice cream, building relationships with suppliers, flavor creation, first establishing herself at the farmers market, why she decided to go brick and mortar now, why she picked the Heights for her location, how the kickstarter went, future plans, and much more!
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Episode 222 - Kathleen Morgan of Honeychild's Sweet Creams
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