Mile High Locavorist

“…It’s really important to show off what your town can do.” – Chef Luke Hendricks It’s summertime now and for many, that means ice cream. Refreshing, satisfying ice cream bursting with the local flavors of the season!! Chef Luke Hendricks runs Milk Money, a mobile ice cream company (i.e. good old fashioned ice cream cart) with his wife, Nish. Luke handles the product and Nish handles the business, more or less. Milk Money makes small batch ice cream with local, seasonal ingredients and they’ve been cooling off Denver’s farmer’s market patrons for the past two years. Luke’s a Colorado native and a graduate of Johnson & Wales University. He’s been cooking for 15 years, cutting his teeth in California’s farm-to-table movement before returning to CO. For the last four years, Luke has been the Sous Chef at Potager, a well-respected pioneer in Denver’s farm-to-table movement. – IN THIS EPISODE, YOU’LL LEARN – Why a chef with his experience chose ice cream to branch out How Colorado’s fruit really shines in sor