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<\/a><\/p>\nIngredients of the Love Difference ice cream<\/span><\/p>\n Macedonian Halva with pistachio nuts \u2013 Greece The session was a multi-hour, multi-thread cook-out with the artist Filippo and the lovely Yoke Peng of the Tuckshop, made so much easier and fun with the Cuisineart Ice Cream Maker. As it churned the minutes away, we sat and chatted about well, the food. More seriously, by the end of the affair, energies spent and the ice cream maker whirring, we could chat freely about Love Difference\u2019s mission (the main thread in our master class series), what makes social engagement in art, and what makes food, like the Love Difference ice cream, a conduit for gathering \u201cin spite of\u201d differences. We even found out Yoke Peng graduated from culinary school, so we were having two \u2018chefs\u2019 at work!<\/p>\n Their Pastry Shop project grew into a three-day workshop inviting 40 artists from around the Mediterranean, a process that created over fifty events in thirty different cities, where \u201cfood was the way to talk about differences, and the value of such differences\u201d.<\/p>\n The Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker was sponsored by the TOTT Store. The Tuckshop sponsored the space for this session and the subsequent Post-Workshop Pop-Up.<\/em><\/p>\n MORE INFO | http:\/\/bit.ly\/1AglKrQ<\/a><\/span><\/p>\n BUY TICKETS | differenceworkshop.peatix.
\nWhipping cream \u2013 France
\nMilk \u2013 Australia
\nSugar \u2013 Malaysia
\nEggs \u2013 Singapore<\/p>\n