Tara Esperanza spends her days dreaming up and dishing out small batch ice creams with names like beet balsamic, chocolate tarragon and goat cheese blueberry.  By choosing her locations, supplies and partners as carefully as she does her local, organic ingredients, Esperanza’s eponymous ice cream company is creating innovative foods and a culture of sustainability. Today the bustling ice cream business produces more than 150 unique and sophisticated flavors – and an ever-shrinking carbon footprint. What led you to become an ice cream entrepreneur? Was there a certain flavor that helped you make the transition from enthusiast to business owner?…