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Cincinnati Magazine Photograph courtesy Honey Child Most frozen pops are little more than sugar water, flavorings either natural or artificial and a few drops of food coloring. Having tasted the available options, Sarah and Damien Thompson decided they could do better. Beginning with blended fruit, adding little to no additional sugar, and even occasionally sneaking in a green or two, the couple began Honey Child with the aim of making a treat they could feel good about. The business began with just one cart at Findlay Market. Along with classic flavors like strawberry and mango, Honey Child crafts artisan blends like strawberry basil and grapefruit rosemary, along with “power pops,” which are more substantial smoothie-style treats infused with plant-based protein. Before the pops ever make it to a customer, though, they have to face the toughest critics imaginable: the couple’s own two daughters. Kids, as Damien points out, will tell you the truth and they aren’t going to

Damien thompsonWhole foodsHoney childFindlay kitchenடேமியன் தாம்சன்முழு உணவுகள்தேன் குழந்தைகண்டுபிடிப்பு சமையலறை