The fine folks at Ben & Jerry's (who, among other beatific acts, shove solid cores of caramel into their ice cream pints) are known for their earthy ways. Take climate change, for example: They want to do something about it. So, the brand introduced a shiny new Tesla Model S "ice cream truck" in New York this week as part of its “Save Our Swirled” climate change tour.
Your childhood ice cream shop probably wasn't as foodie-focused as San Francisco's shops, and your childhood bike was smaller than your city bike, but few things scream "childhood" like the combination of ice cream and bicycles. Grab your bike, a lock, your allowance, and get nostalgic this Saturday, August 14 with the San Francisco Bicycle Coalition's second annual ice cream ride. The approximately eight-mile route will hit five of San Francisco's delicious creameries, beginning at Xanath on Valencia St. at noon—and you'll work off calories between stops! Follow SFBC on Twitter to catch up with the group if you're running late. The ride is free for members, with a suggested $5 donation for non-members.
Now that we're in the thick of summer I'm doing what I always do when the weather turns warm: eating ice cream nearly every single day. I know that health-wise this probably isn't the best move, but with only a finite number of sunny days to mess around with, I try and cram my annual allottment into a few short months (oddly, Boston is the top ice cream consuming city in the whole country, despite the 9 months of winter).
Just in time for the most beautiful day, here's a lick of good news to go with it. Looks like the city is soon to be even richer in ice cream (and popsicle) shops. Here's the scoop.
We’ve already given you a couple of things to do on January 20 to ring in our new Mr. President, but for the hedonists among us, here’s a much simpler way to get in the inaugural spirit: Go to any Ben & Jerry’s and order a scoop of the newest flavor, “Yes Pecan!”
Oh, those clever Vermonters. The ice cream is described as “amber waves of buttery ice cream with roasted non-partisan pecans.” We’re wondering if maybe those nuts, perhaps sourced from the great pecan-producing state of Texas, are B & J’s attempt at reaching across the aisle?
And what's even more surprising, it's good. What's not surprising is the fact that the place—Humphry Slocombe, owned by Jake Godby, formerly of Coi, etc. etc.—is using McEvoy Ranch olive oil. The result reminds me of times I've had real, super-expensive balsamic vinegar dribbled onto vanilla ice cream...not shockingly savory but subtly vegetal, in a good way.
How did you come up with the name?