the Sinnfull Tuesaday, 11pm

When the moon appears full

In a Sinnfull kind of way

And a few wind-blown plastic buckets stand out

in the lonely dark streets of Wembley square

they shine in a light of the lamps and the moon,

its veiled and dust-filled parking garage

and they float upon the building boom

Britta, with her red hair, walks from

Bucket to bucket to mixture, as she wipes

her face in an old fashioned way, and runs away

into the night with the smoke separating her fingers

and her cigarette coiling close as she walked

down to get rum,

this will complete the raisin mixture

to the faint yellow sheen of the iced cream,

stands here the factory with the passion

it was made as we watch the seepage of late light

closing in,

down through the office window we see the last

gray islands of cloud

Taken from view, and the wind ruffling the moon's ash-colored coat

On the black streets of Sinnfull land.

SINNFULL ICE CREAM EST.2002

SINNFULL ICE CREAM est. 2002

Owner and Alchemist, Britta Sinn

I married a Sinn, I was not born one. Sinn means senses and I always endeavor to tantalize all the senses.

I am a pastry chef by training and passionate about ice cream. My inspiration came from my parents who had an ice cream business and my father was taught by thѐ Master Italian ice cream maker. I spent my teenage years behind the scoop counter. What I am doing now is different to what my parent’s classical approach, but they are the reason why I am trying to make the best ice cream possible. There seems to be confusion as to whether the Chinese or Italians discovered ice cream. I might not have discovered ice cream, but I hope to be known one day as the one to perfect it.

What makes Sinnfull Ice Cream different you might ask? Well let me tell you.

My ice cream is hand made in batch freezers, by real people. No continuous freezing, pumping 120% air into the ice cream. The ice cream has a maximum over run of 20%. When one litre of Sinnfull ice cream melts, you have one litre of mixture in the tub.

My ice cream has a minimum butter fat content of 16%.

Typical Italian ice cream contains eggs. I do not use eggs, due to the amount of consumer allergies, but my unique recipe maintains the creaminess and full texture associated with premium ice cream.

All ingredients are made on the premises, for example, the toffee, cookies, brownies etc. The ice cream contains all real, natural ingredients. No additives, no colorants, no artificial flavorings or preservatives.

The main ingredients are: Ayrshire Cream, butter, sugar and vegetable stabilizer. And then of course the Sinnfull ingredient: Love, Passion and positive energy. I am passionate about my product and for me, the most vital part my ice cream is: using the best ingredients and never sacrificing the quality, no matter what the cost.

I have 3 outlets at present: Camps Bay, Sea Point and Wembley Square. I plan on increasing the number of Sinnfull scoop outlets, slowly over time, to create a Sinnfull brand awareness and destination stores.

 I have created more than 360 flavors and still counting. For commercial purposes, I will only be releasing seven Sinnfull flavors at present, with plans to increase the Sinnfull portfolio to eleven.

Using the unusual names as flavors has set me apart from the competition, as everyone should know that Very Yummy and Addictions for example are Sinnfull.

My Vision:

My plan for the future is to make my packaging 100% biodegradable. Not just that the packaging will disintegrate, but that it will give back to the earth by acting as compost. I would like to incorporate a seed and encourage the consumers to plant their containers. My dream is to build Sinnfull forests. I know that my end goal is to make a difference, not only by giving the consumer a product to remember, but also showing them that by purchasing my product, they will see almost immediately, and not in 20 years, the added value they can bring to this planet.

I hope that you all can see my vision and plans and the value to our Sinnergy.

Yours Sinnfully

Britta Sinn

 

Sinnfull captured Frozen Energy - A healthy, delicious good for you, alternative to any other snack.

As the low carb craze and Atkins diet dies, sand challenges and beach training is the new fad. It sometimes seems that there are as many diet regimes as dieters. At the end of the day, we all know that if we eat in moderation and eat healthily we can maintain a healthy body and mind.  This would be easy if there weren’t so many temptations readily available everywhere, including our exquisite, wonderful ice cream. A little bit of what you like is never bad for you, but what if there was another option?

What if there was a way to treat yourself regularly without the dieting fads, and the product was actually good for you. Imagine if there was a food product that could even supply you with the good stuff your body and mind needs to be healthy! Would it be too good to be true to discover frozen energy that embodied all of these elements?

classical elements in china & their natural qualities

Classical elements in China

In Taoism there is a similar system of elements, which includes metal and wood, but excludes air, which is replaced with the non-element qi, which is a force or energy rather than an element. In Chinese philosophy the universe consists of heaven and earth, heaven being made of qi and earth being made of the five elements (in the Chinese view, the attributes and properties of the Wastern and Indian Air element are equivalent to that of Wood, where the element of Ether is often seen as a correspondent to Metal).

The five major planets are associated with and named after the elements: Venus is gold, Jupiter is wood, Mercury is Water, Mars is Fire, and Saturn is Earth. Additionally, the Moon represents Yin, and the Sun represents Yang. Yin, Yang, and the five elements are recurring themes in the I Ching, the oldest of Chinese classical texts which describes an ancient system of cosmology and philosophy. The five elements also play an important part in Chinese astrology and the Chinese form of geomancy known as Feng shui

The doctrine of five phases describes two cycles of balance, generating or creation (生, shēng) cycle and an overcoming or destruction (克/剋, kè) cycle of interactions between the phases.

Generating: Wood feeds fire;

Fire creates earth (ash);

Earth bears metal;

Metal collects water;

Water nourishes wood.

Overcoming: Wood parts earth;

Earth absorbs water;

Water quenches fire;

Fire melts metal;

Metal chops wood.

 

the elements of sinnfull lifestyle

About The Five Elements

"It is only possible to live the fullest life when we are in harmony with these [archetypal] symbols; wisdom is a return to them."  -Carl Jung

The model of the Five Elements, handed down from ancient China, is both the foundation for a system of medicine and a symbolic representation that provides a way "to live the fullest life." Essentially, the elements are universal archetypes that can guide us in the art of living.

From Wood we experience the energy of creation and, like the world in springtime, we are encouraged to give birth to new possibilities and find the attributes that permit them to grow.

Fire teaches us of warmth, love, and the value of relationships, helping us discover that we, too, have the potential to become a source of light both within and without.

The Earth element supports us in nurturing others as well as ourselves, realizing a harvest - and in not forgetting to put our hands in the soil.

Metal points to the spirit, the realm of the invisible, and is an image of the letting go and receptivity that is requisite for life to have meaning and quality.

From the Water element we learn to flow with changes and understand the importance of rest and filling the reservoirs.

To participate in an elemental life is to embody the wisdom of indigenous, earth-based cultures, where the value of living in harmony with the rhythms of nature is considered a central teaching.

The three thousand year-old Chinese traditions of the Five Elements offers fresh insights into the roots of illness, while bringing a positive vision of wellness and the healing process. In the cyclic aspect of the elements we are reminded of wholeness and the interconnection of all things, which allows faith in the endless circle of life. No matter how dark the winter, in time there will be a spring.

Through an archetypal approach to Chinese medicine, we can uncover a way to heal the seemingly insurmountable problems of modern times, which have their origins in the widespread alienation from the natural world.

The pleasure principle and how it is responsible for the basic human drives such as food, sex, and aggressive impulses.

no. se7en: 

Long regarded as a number of perfection (e.g. Seven wonders, seven sleepers, (transl. L. septem dormientes), seven against Thebes etc.) Amongst all that are the seven deadly sins.

Throughout the our lives we as the players make decisions based on pride, anger, greed, envy, lust, sloth and gluttony. 

Once a relationship has been built, we always on to a new mission which we try to unlocked. In total there are seven chapters/know to us as sins where we the players can meet anyone we want. 

The seven deadly sins, also known as the capital vices or cardinal sins, are a classification of vices used in early Christian teachings to educate and protect followers from basic human instincts. The church divided sin into two types: venial (forgiven through the sacrament of Confession) and capital (meriting damnation). 

Beginning in the early 14th-century, the popularity of the 7 deadly sins with artists of the time engrained them in human culture around the world. The generally accepted deadly sins are superbia (hubris/pride), avaritia(avarice/greed), luxuria(extravagance,later lust), invidia(envy),  gula (gluttony), ira (wrath), and acedia (sloth). Each deadly sin is opposed by one of the corresponding Seven Holy Virtues.

On the 14th April 2008-Mgr Girotti named the new mortal sins to be:

(1)genetic modification;

(2) human experimentations,

(3) polluting the environment;

(4) social injustice;

(5) causing poverty;

(6) financial gluttony; and

(7) taking drugs.

BEHIND THE MAKING OF SINNFULL ICE CREAM

Ancient History          

Myths                                               Much of what is written about the history of ice cream begins centuries ago...and it’s the stuff of legends.  The claims of Nero (1^st century A.D.) and the ancient Chinese (via Marco Polo) enjoying an “ice-cream-like dessert” are used to bolster ice cream’s long-standing popularity.  Well, bunk.  These desserts, while frozen, are not ice cream, as we know it, but more like sorbet or probably a sno-cone!  Nero would have servants run to the mountains for fresh snow, and then race back (before it melted) to his palace where he would enjoy the frozen treats topped with fresh fruits.  Again, it’s not the dairy treat we enjoy today, and further – it was something only royalty enjoyed (not everyone could have servants sent to the mountains, y’know).

The Dawn Of Ice Cream As We Know It                                  Ice cream as a dairy delight was probably “discovered” in the 1600’s.  The concept of flavored ices evolved, but no one is sure how.  We do know that Charles I of England, or rather, his chef (either French or Italian), made ice cream a staple of the royal table.  Depending on which version you read, either the chef had a secret recipe for ice cream and the king paid him a handsome reward to keep it a secret, or the chef was threatened with death if he divulged the recipe.  Either way, once Chuck-One was beheaded in 1649, the chef blabbed.  Soon nobility in Europe knew of, and enjoyed, “crème ice.”

Ice Cream Comes To The Colonies                                      The still-for-the-rich “iced creams” were widely known in the 18^th century on both sides of the Atlantic.  Several recipes appear in a 1700 French cookbook, “L’Art de Faire des Glaces”, and here in the soon-to-be United States, ice cream was also known.  Thomas Jefferson had a recipe for Vanilla ice cream, George Washington paid almost $200 (a chunk of money then) for a specific recipe, and James and Dolley Madison served ice cream at their second inaugural ball.  Still, ice cream was limited in quantity and popularity, due to the enormous effort needed to make it (think two large bowls, lots of ice and salt, and 40 minutes of shaking one bowl while stirring the other – whew!).

If You Want Something Done Right, Ask A Woman                 Give credit to Nancy Johnson.  In 1847 she developed the first hand-crank ice cream maker, and despite what you might read elsewhere, received a patent for it.  Much of the confusion (and lack of credit) to Ms. Johnson comes from the fact that she sold her rights to William Young for just $200 (still a pretty good sum in those days).  He at least had the courtesy to call the machine the “Johnson Patent Ice-Cream Freezer.”

Mass Production – Finally, Ice Cream To The People!             The hand crank might have been fine for backyard picnics, but no one considered ice cream making as an industry – until Jacob Fussell in 1851.  The milk dealer was looking for a way to keep a steady demand for his cream.  He discovered that he could do so by turning it into ice cream – and he could get twice the price!  His Baltimore factory utilized icehouses and a larger version of Johnson’s machine, and by the start of the Civil War he had additional ice cream plants in New York, Washington, and Boston.  Ice cream still didn’t become a widespread phenomenon until the 20^th century, when advances in refrigeration and power allowed for the dramatic increase in production as shown in the chart below:

Year	U. S. Production (in gallons)
1899	5 million
1909	30 million
1919	150 million

1. However, before supply came demand…and the controversial “inventions” of the ice cream sundae and the ice cream cone.

   
   

The Birth Of The Sundae, Fact Or Fiction?                           There are several stories as to the birth of the ice cream sundae (as there are to its predecessor, the ice cream soda).  Most of these “true accounts” revolve around concentrated efforts by Midwestern religious leaders in the late 19th century against “sucking soda” (I am not making this up).  Evanston, Illinois was one such town, as was Two Rivers, Wisconsin.  Both claim to have locals who circumvented the soda ban by serving ice cream topped with syrup, and they did it on Sunday, and then changed the name slightly to avoid any connection with the clergy…

Who REALLY Invented The Ice Cream Cone?                         And if you thought the invention of the sundae was confusing, you ain’t seen nothin’ yet.  Many histories proclaim that the ice cream cone was invented in 1904 at the St. Louis World’s Fair (the Louisiana Purchase Exposition), when Syrian immigrant Ernest Hamwi gave some of his “zalabia” (a waffle-like pastry) from his pastry cart to neighboring Arnold Fornachou, who had run out of paper dishes to serve his ice cream in at his adjoining ice cream cart at the fair.  Another version has Hamwi teaming up with a different ice cream vendor named Charles Menches, who also ran out of dishes.

Well, wait…yet another vendor named Abe Doumar said he created the cone and sold it nightly at the fair.  Hang on…fair vendor David Avayou said the same thing, claiming he knew of “cones of pastry” from France.  All in all there were about 50 ice cream vendors and more than a dozen waffle stands at the fair, so it’s very likely there were several vendors selling some version of an ice cream cone.  Certainly, the cone became universally popular after this date.  Despite the number of claimants, most ice cream experts and associations give the credit to Hamwi (see why below).

But - let us seriously consider Italo Marciony (also spelled Marchioni and Marcioni)– who claimed he created the ice cream cone on September 22, 1896!  He sold his cones from a pushcart in New York City, and his claim may be the best, since he had a patent for a waffle mold, granted in December 1903, eight months before the St. Louis Fair!  His invention was “…like a waffle iron and producing several small pastry cups with sloping sides.”  I have a copy of it courtesy of Anthony Gullo of Hoboken, NJ, who also provided me with more about this fascinating, and little known inventor...

From Pushcart to Inventor - Italo Marciony                               Italo Marciony emigrated to the United States in the late 1800s, and although he lived in Hoboken, NJ for a time his fame resides solely in New York City. He began his business selling his homemade lemon ice from a single pushcart on Wall Street, but his business quickly grew into many carts. 
      
Although he was successful he still had a small problem that was causing him to lose money. At the time, most ice cream from vendors was sold in serving glasses called "penny licks" (because you'd lick the ice cream from the glass, and it cost a penny to do so).  There was a major problem with sanitation (or the lack thereof), but Marconi’s problem was that many people would accidentally break the glasses, or not so accidentally walk off with them.  His first solution was to make cone-like containers out of paper, which worked fine until he was hit with a stroke of genius. He came up with the idea of making an edible container for his cool treat. So in 1896 he began baking edible waffle cups with sloping sides and a flat bottom - shaped like his serving glass - and it was an instant hit. On September 22, 1903, he filed a patent application out of the city and state of New York, and U.S. Patent No. 746971 was issued to him on December 15, 1903. So although he lived in Hoboken for a time, while selling his wares in the big city, and although my home town web sites claims him as our own, his patent clearly states that he is "Italo Marciony of New York."

So Who Really "Invented" The Ice Cream Cone?                      As I mentioned earlier, most give Hamwi the credit.  This is because:    -he had been a sailor, and early ice cream cones were supposedly shaped around a sailor's tool, which Hamwi had with him in his pastry cart (so the story goes), and                                                         -he eventually went on to start his own cone making company.       Many people today think Henry Ford invented the automobile, and Bill Gates invented the computer.  Not so, but each made these machines more like what we know them today.  This is the category that I feel Hamwi fits into, as he took what already existed and made it into the cone shape we know today.

But I side with those who give the credit to Marciony, because his patented design was FIRST, and it resembled the "packaging" of ice cream as it was known then (the penny lick glass).  Hamwi improved upon this design, but the concept of ice cream in an edible container belongs to Marciony.  Hence, in my view (and a few others), he is the father of the American Ice Cream Cone.  

To be sure, the St. Louis World's Fair popularized the cone, but it's invention came before this.  In fact, you'll note that we refer to Marciony as the father of the American Ice Cream Cone.  This is because there are other claimants who say they had the idea before this - there are English claims that go back to the 1890's, and one French claim of paper cones more than 100 years before this!  Will we ever know who was first?  Probably not...and wait, there's one more detail of local interest...

Seaside’s Historical Footnote To The Cone Controversy?            I used to joke that, indirectly, Lewis and Clark were responsible for the ice cream cone, since they explored the Louisiana Purchase, and since the ice cream cone was made popular at the Louisiana Purchase Exposition in St. Louis a hundred years later.  Now, another century since then, a picture caption from a historical record may bring it full circle. 

In “A Pictorial History of Seaside & Gearhart” there is a picture of a small business with the caption, “First ice cream cone shop in Seaside near the turn of the century” (emphasis mine). Now, given what we know about the birth of the cone, one of three things is possible:

-By “turn of the century” the caption refers to several years (at least four or five) after the turn of the century, or

-The caption is incorrect and should read “…an ice cream shop…” (no cone), or

-Seaside was enjoying ice cream cones before the folks in St. Louis had their fair.

Obviously further research is needed.  If anyone has any additional information on Seaside’s early ice cream businesses, and can clarify this or other early ice cream history, this ice cream lover would enjoy hearing it.  Still, it’s clear that Seaside visitors had, and still have, a love affair with scoops of chocolate, strawberry, and vanilla…

And History Is Still Being Made Today...

In April, 2004, Zinger's Ice Cream began making homemade ice cream.  Partly to celebrate the 100th anniversary of the ice cream cone (or 101st, if you are in the Marciony camp), and partly to offer visitors a better ice cream with more diverse flavors, "Zinger's Homemade" is a combination of old-fashioned creaminess and 21st Century flavors.

Be like Lewis and Clark - make the journey to Seaside to experience a little history of your own! 

1.