A recent paper of our new group member Thijs van Westen made it to the cover of Crystal Growth & Design. In this work, Thijs studied the growth of ice crystals in cryogenically stored sugar solutions (a model system for frozen foods or bio-materials). The picture is a schematic of the main mechanism that needs to be captured to predict the increase of the average crystal size with time: Ostwald ripening. The paper is open access, and can be downloaded here: https://pubs.acs.org/doi/abs/10.1021/acs.cgd.8b00038