Summer seems to suit Walter Youngblood handsomely. I meet him outside the Central Park Zoo and he is smiling and friendly despite the heat, wearing a highlighter green T-shirt, fedora, pinstriped pants, and a red cooler slung over his shoulder. I look to the cooler and know immediately what populates it: King Leche Cremes, the goat milk ice cream pops that Walter first debuted this summer.
Although the creation of King Leche Cremes marks Walter’s first foray into food startup entrepreneurship, he is no stranger to the New York City food world. Walter has been waiting tables for the better part of the twenty years he’s been living in the city, serving food for the likes of Wiley Defresne at WD-50, for Rick Bayless at Bar Americaine and, most recently, at the Good Fork in Red Hook, Brooklyn. Walter lives in East Harlem but is a native of Kansas City, where he can trace the origin of his love of ice cream to his large Missourian family. “I can taste it right in the front of my mouth,” he waxes nostalgic. “I can taste the cheap vanilla” of the ice cream his aunt would make for family gatherings. Read More