As a pastry chef in New York City, Kate Zuckerman ’93 loved to experiment with local ingredients. Her latest venture, Sweetcycle, puts a new spin on that recipe: People prepare sweet and savory treats with a stationary blender-bicycle. Sweetcycle has spread its message of sustainable dining at wellness fairs, corporate events, and the Today show. “I feel like I’m giving them a food memory and a connection to raw ingredients that they wouldn’t ordinarily have,” Zuckerman says.
Video by Louise Connelly ’15 for the Princeton Alumni Weekly; music from bensound.com