Rose McAdoo works in the Arctic and Antarctic — communicating science and human stories through desserts
M E E T T H E A R T I S T — ROSE MCADOO
F E A T U R E D O N
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"The Glacier Collection was the most exciting food-meets-climate-change project of 2021!"
- Dana Cowin, former Editor-in-Chief for Food And Wine Magazine
"Being able to see and taste a scientific concept blew my mind! As a fellow creative, Rose’s grasp, understanding and vision of both science and desserts is incredibly inspiring. It’s like she is straddling a glacier crevasse — one foot in science and the other in food — whipping up a delicious bridge between both worlds! I cannot wait to see what she creates next."
- Emily Fielder, recipient of the Glacier Collection dessert box
"While we talked about glaciers, we also ate glaciers, and Rose's dessert was the real showstopper of the meal:
two layers of panna cotta (one colored with blue spirulina to mimic packed blue glacier ice) and a charcoal-tinted "glacier sediment" crumble, topped with a sheet of meringue. Once you cracked through the meringue with your spoon, the liquid center of the dessert spilled out, mimicking flood water bursting from the glacier and down into the valley below (in this case, onto your plate)."
- Julia Skinner, founder of Root Kitchens
- Dana Cowin, former Editor-in-Chief for Food And Wine Magazine
"Being able to see and taste a scientific concept blew my mind! As a fellow creative, Rose’s grasp, understanding and vision of both science and desserts is incredibly inspiring. It’s like she is straddling a glacier crevasse — one foot in science and the other in food — whipping up a delicious bridge between both worlds! I cannot wait to see what she creates next."
- Emily Fielder, recipient of the Glacier Collection dessert box
"While we talked about glaciers, we also ate glaciers, and Rose's dessert was the real showstopper of the meal:
two layers of panna cotta (one colored with blue spirulina to mimic packed blue glacier ice) and a charcoal-tinted "glacier sediment" crumble, topped with a sheet of meringue. Once you cracked through the meringue with your spoon, the liquid center of the dessert spilled out, mimicking flood water bursting from the glacier and down into the valley below (in this case, onto your plate)."
- Julia Skinner, founder of Root Kitchens
F O L L O W O N I N S T A G R A M
@ ROSEMCADOO
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ANTARCTICA — OCTOBER TO MARCH
ALASKA — APRIL TO SEPTEMBER FOLLOW ON INSTAGRAM @ROSEMCADOO SAY HELLO AT [email protected] |
WANT TO BE THE FIRST TO RECEIVE STORIES ABOUT SCIENCE DESSERTS IN THE WILD?
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