Pork blood popsicles take the farm-to-table movement to the extreme

The popsicles at Public in New York City are nothing like the Flavor Ice you remember from your childhood. First off, they’re slowly cooked and flash-fried. Secondly, the base isn’t sugar water; it’s pig’s blood.

Food writer Josh Ozersky recently received a video tutorial from chef Brad Farmerie on the ingredients and cooking techniques for making the pig’s blood popsicles, which have a “Valentine’s Day hue.”