For my most recent article in Edible Boston I got a chance to check out the New City Microcreamery in Hudson, MA. Opened in May 2015 by the same people who brought the Rail Trail Flatbread Co. to Hudson (located across the street), the microcreamery brings a new spin to an old practice. Each batch of ice-cream is cooled with liquid nitrogen, resulting in a very cool (literally) cloud that is a wonder to watch.
It's such a neat and interesting thing to see the ice cream being made, so I brought my trusty black background to isolate the process from it's surroundings.
See more of my work for Edible Boston here.