The idea of covering an ice cream with a foam stems from Sam Mason's work at wd-50, grapefruit in grapefruit. His initial exploration of the idea has stayed with us. Reflecting years later, Sam just replaced one foam with another: whipped cream for grapefruit, or beer. It was that simple substitution which opened the flood gates of possibilities. Most recently we took blood orange sherbet and covered it with a lemongrass tonic foam. The cold infusion of lemongrass balanced the bitterness of the quinine. The lightness of the foam allowed the flavor to coat and then dissipate on the palate letting the buttermilk and blood orange linger. We have all topped ice cream with whipped cream. We have not all seen the possibilities of changing what we already know and do. Seeing opportunity in the everyday is a skill worth polishing. What can we rework with that is right in front of us?