People queue to buy staple items outside state-run Bicentenario supermarket in Caracas August 4, 2015. REUTERS/Carlos Garcia Rawlins
Your feedback is important to us!
We invite all our readers to share with us their views and comments about this article.
Disclaimer: Comments submitted by third parties on this site are the sole responsibility of the individual(s) whose content is submitted. The Daily Star accepts no responsibility for the content of comment(s), including, without limitation, any error, omission or inaccuracy therein. Please note that your email address will NOT appear on the site.
Alert: If you are facing problems with posting comments, please note that you must verify your email with Disqus prior to posting a comment. follow this link to make sure your account meets the requirements. (http://bit.ly/vDisqus)
The Coromoto ice cream parlor had it all – chocolate and vanilla for sure, though also garlic, avocado and even octopus sorbets.Until one day, Manuel tried out an avocado sorbet on his customers. He might have stopped at chipi-chipi, a small Caribbean mollusc, but Manuel was clearly not a man to hold back on a hunch.New flavors followed when he experimented with garlic as well as onion-flavored ice cream.Black bean ice cream soon followed, chilli, beetroot ... up to a staggering 860 flavors.The first Monday in September, Jose hung up his scoops and closed Heladeria Coromoto, defeated by the impossible task of getting the essential raw materials of ice cream – sugar and milk – in any meaningful quantity in Venezuela.Last year, the shop was no longer profitable and Jose was forced to close for three months, but he managed to reopen it.Ice cream is low on the list of priorities for life.
FOLLOW THIS ARTICLE