Discovering and documenting Nevada beer, booze, and food

Laura and Andrew Pickard, Frosty Pints

Microbreweries are all the rage in Grand Rapids in 2012, but 2013 might be the year of the micro creameries.

The small, artisan ice cream makers seem to be popping up every which way.

There are at least three in the beginning stages of business life right now, including Frosty Pints.

I sat down with Laura and Andrew Pickard during the weekend for a Grand Rapids Business Journal story and it sounds incredibly similar to the brewing industry.

It helps that the Pickard’s business will focus on making ice cream using local craft beer  — less than a pint of beer per gallon of ice cream.

But it sounds as though the creameries will be supportive of each other and not attempt to run each other out of business, even at an early stage in the industry.

It also seems like I’m talking to more people who are on the verge of moving from a job they just do to pay the bills to a passion.

I think the world needs more of all of the above. People being creative with their food, using local ingredients. Business working together in industries and helping each other survive. And people doing things want to do, rather than a job.

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