Thanks Huffington Post, for bringing Salt & Straw‘s bone marrow & bourbon smoked cherry ice cream to our attention. Watch HuffPo Taste senior editor Kristen Aiken talk about the small-batch Portland ice cream company, and why they’ve chosen to use smoky bone marrow in their soon-to-be released ice cream flavor. Aiken says, “Ice cream is mostly made out of fat, if you think about it, and bone marrow is just another form of fat.”

The bone marrow ice cream will be available this summer. Here’s some other stuff we loved from today:

Is wine “tonging” the new sabering? [Punch]

The seven great cooking fats, ranked by Josh Ozersky. [Food & Wine]

CA legalized selling food made at home and created over 1,000 local businesses. [Forbes]

Why McDonald’s chicken McNuggets come in only four shapes. [Business Insider]