people's pops

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Author: 
Ana Nicole Rodriguez
Photo by FHL Left: Joel Horowitz and David Carrell, co-owners of People’s Pops, stand at the entrance of their kitchen in Brooklyn. Right: Specialty pumpkin-pie pops with whipped cream are available on the High Line through October 27. Photo by Friends of the High Line

At last, after a whole season in the field, fall crops start surfacing – apples, winter squash, and our personal favorite, pumpkins. Inspired by the autumn harvest, we headed into Brooklyn to show you how People's Pops makes their celebrated pumpkin-pie pops. These small-batch pops taste precisely like pumpkin pie on a stick. They’re addictive too, and you can taste them for yourself on the High Line through October 27. Follow us after the jump to see step-by-step how they’re made, and learn why sourcing with the seasons is important to Joel Horowitz, co-founder of People’s Pops.

Author: 
Ana Nicole Rodriguez
Photo by Rowa Lee David Carrell, co-founder of People's Pops, teaches children how to freeze their own pops using a rare pop-making instrument from Thailand. Photo by Rowa Lee

Good friends Nathalie Jordi, Joel Horowitz, and David Carrell founded People’s Pops with the idea that every good popsicle is made with local, seasonal fruit, minimal sugar, and creative flavors. Taking inspiration from unique teas, cocktails, and world travels, People’s Pops was born. These delicious pops are especially popular among kids, which is why our annual Play With Your Food events welcome many giddy kids eager to make and eat pops of their own.

Author: 
Ana Nicole Rodriguez
Photos by: (First row from left) Jenna Saraco, Rowa Lee, Nicole Franzen; (Second row from left) Friends of the High Line, Nicole Franzen, Friends of the High Line; (Third row from left) Nicole Franzen, Ed Anderson courtesy of Ten Speed Press Publications, Rowa Lee.

We’re halfway through a delicious food season on the High Line. We’ve assembled some of our favorite food photos from the past year, and we think they'll make you as hungry as they made us. Before the season ends in mid-October, come to the park and enjoy gelato with your date under the stars, drink a freshly brewed cup of coffee in the still of early morning, or savor a slow-cooked, smoked brisket sandwich.

Author: 
Ana Nicole Rodriguez
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From meeting one of President Obama’s daughters to shaving a two foot-long block of ice that draws huge crowds of curious customers, Darren Fiorello of People’s Pops has had many adventures serving sweets on the High Line. Meet Darren in our latest installment of Faces Behind the Food. For hours and locations of all of our vendors, see High Line Food.

Tell us about yourself and your passion for food and drink, including any fun or unusual facts that we might not know. (Any secret talents, perhaps?)

Author: 
Erika Harvey
Chelsea Market PassageThe Chelsea Market Passage was home to High Line Food vendors all summer and fall. Photo by Iwan Baan.
 

Our first full season of High Line Food will soon come to a close. We pulled together some photos of our favorite moments from the year. Take a look, and tell us what you think. We hope you will share your thoughts with us to help make High Line Food even better next year.

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