Joseph Lifschutz ’05 and Tommy Ngan ’05 are the cofounders of Ice Cream Lab, an LA-based ice cream shop that serves made-to-order liquid nitrogen ice cream. Their original store opened in Beverly Hills in 2013 and since then, their business has expanded to include locations in Pasadena, Little Tokyo, and Westlake Village.
Ice Cream Lab uses liquid nitrogen to instantly freeze different ingredients into ice cream making it more flavorful than typical factory-made ice cream. The liquid nitrogen gas dissipates upon entering the atmosphere, leaving only its -320 degree vapor in the bowl. Only fresh and natural ingredients are used and all of those ingredients are certified Kosher by Kosher Los Angeles.
Sponsored by the Robert ’53 and MeiLi Hefner Foundation and offered here at Webb to two current students, The Hefner Initiative aims to foster a close and positive relationship between the people of China and the US. This extraordinary 12-day summer program includes travel this year to Beijing and Suzhou—allowing for living/learning opportunities with host students and families.
Shyam Arya '18 and Ellie Canty '18 have been accepted to present a poster at the National American Chemical Society conference in New Orleans in March 2019--an extremely rare honor for high school students.
It’s November 2nd and the College Guidance office is quiet this morning—nothing like the last few days when countless numbers of panicked seniors were popping in to get their essays looked at one last time before pressing “submit.”