We often look to ingredients for inspiration. The cherry when ripe and juicy eludes creativity. If you open a refrigerator and begin eating ice cold juicy cherries, filling the side of your mouth with spent pits, then you understand the beauty of this fleeting ingredient. We have preserved cherries and pickled them, made miso, pie and ice cream and still nothing captures the essence of a cherry like a cherry. The one place for improvement is the pit. Either we need to replace the pit with something equally delicious or we need to find a more elegant way to dispose of a mouthful. We are currently working on both. The research is difficult, but someone has to do it.