Skip to main content

Featured

Jerry Greenfield Quits Ben & Jerry’s After 47 Years, Citing Unilever “Silencing” Over Gaza

  Unilever and Ben & Jerry's have clashed since 2021, when the ice cream maker said it would stop sales in the Israeli-occupied West Bank. Ben & Jerry’s co-founder Jerry Greenfield has resigned after nearly five decades at the iconic ice cream brand, deepening a long-running feud with parent company Unilever over its stance on the Gaza conflict. In an open letter shared by partner Ben Cohen, Greenfield said the company’s independence — enshrined in its 2000 merger agreement with Unilever — had eroded, leaving its social mission “silenced.” The rift traces back to 2021, when Ben & Jerry’s halted sales in Israeli-occupied West Bank settlements, a move Unilever opposed. The dispute escalated as the brand’s social mission board described Israel’s war on Gaza as “genocide,” a rare position for a major U.S. company. Unilever’s ice cream division, Magnum, thanked Greenfield for his contributions but rejected his claims, saying it sought constructive dialogue to preserve the...
Post a Comment
Read more

article

Labels

coconut macaroons

 

Ingredients:

  • 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions:

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.


Labels:

Comments

Post a Comment