Readers of this blog know that I tend to be a culinary adventurer, and one of my current obsessions is San Francisco ice cream parlor Humphrey Slocombe, the kind of innovative and very offbeat place where you're more likely to find foodies gobbling down flavors like Strawberry Black Olive, Sour Cream and Prosciutto than, say, your typical Chocolate, Vanilla or Rocky Road.
Earlier this week, a tweet from Humphrey Slocombe caught my eye. It seems that the business has become a supporter of Project Open Hand, a non-profit that provides groceries and hot meals to HIV/AIDS sufferers, seniors and others with homebound illnesses throughout San Francisco and Alameda.
Recently, the chefs and volunteers in the kitchens of Project Open Hand noticed that the recent spike in food prices - particularly for a staple of theirs, peanut butter - had taken a big bite out of their resources, so they decided to try grinding their own peanut butter.
The crunchy, and surprisingly healthy, result became such a hit that neighbors, friends and volunteers started asking to purchase containers for their own use. Whole Foods and several local markets soon began stocking it at their stores, and Humphrey Slocombe made it the preferred peanut butter for use in zany ice cream flavors like FlufferNutter and Peanut Butter Curry. Now Project Open Hand Peanut Butter has become a popular staple at stores and businesses throughout the Bay Area. As you might guess, the bulk of the proceeds go back into funding Project Open Hand's services. Not a bad way to turn generate revenue and grow the organization, right?
Check out this fantastic documentary short about the peanut butter innovation: