Ryan Howard and Dan Ziegler are two cherries on the top of a yummy vegan sundae. As founders of Temptation — Vegan Ice Cream, they’re also great examples of people who put ethics before profit. For them, this means paying attention to the details, which includes using fair trade tea, chocolate, and coffee. It also means striving to use organic, non-GMO, and local ingredients, and actively making the ethical choices that other companies happily overlook. As veteran vegans, they’re also 100% committed to doing right by animals; they produce their tantalizing range of ice cream flavours on dedicated vegan equipment. As they put it,
“We live our word. We are not another dairy company trying to capitalize on the rising non-dairy market (i.e. Soy Delicious, Purely Decadent, Tofutti.) While we respect them, we continue to do things our way: as vegan as it gets with no compromise. We are dedicated to lessening the suffering of animals through simple consumer choices while upping the pleasures of living a compassionate lifestyle.”
What was that about pleasure? How about Peach Cobbler, Chocolate Chip Cookie Dough, Fair Trade Chocolate (has a nice ring to it, doesn’t it?), and a bunch more. Or, maybe you’re feeling seasonal. Why not try a Temptation Pumpkin Pie, made with pumpkin ice cream? Or some Temptation Soft Serve?
Lest you think this interview will just be a forty-minute advertisement for Temptation, don’t worry, we’ll take our best shots at these guys. We promise. But seriously, we’ll learn about how Temptation makes flavours creamy without cows, keeps a sticky hand in activism, and pacifies its unruly labour force with ice cream. (Just kidding!) We’ll also go on an aural tour of Temptation factory, to discover how all that delicious stuff is actually made. Sounds tempting, doesn’t it?
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