![]() ![]() Business Practices Focused on the Big Picture: Prosperity for all, from family farms to flavor fans & everyone in between! Take a bite & learn more at. The finest ingredients purchased from Fairtrade & non-GMO sources. Extraordinary dairy from sustainably run family farm. What makes Ben & Jerry's Ben & Jerry's? Euphoric ice cream & tastebud-boggling concoctions. Individual units not labeled for retail sale. Please send container bottom, place & date of purchase & specific details. Your satisfaction guaranteed or your money back. All sugar, cocoa, coffee and vanilla are traded in compliance with Fairtrade standards, total 56%, excluding water and dairy. Per 1 Bar: 280 calories 14 g sat fat (70% DV) 25 mg sodium (1% DV) 21 g sugars. The company was scooped up by a giant corporation and is no longer publicly traded.Coffee ice cream bars with espresso bean fudge chunks, covered in a dark chocolate coating with cocoa nibs. Does the product make them reassuringly cold? Does it have any correlation to the astonishing number of pregnant women that one sees up here?Īnother marker that should be added adjacent to Ben & Jerry's Flavor Graveyard: a mass burial pit, to remember B&J shareowners. Sure, it keeps 40,000 Vermont dairy cows employed, but Vermonters don't just support the industry of ice cream. Why is an ice cream company so popular in a state as frigid as Vermont? The gravestones feature illustrated lids for each fallen flavor, a scoop and cone ascending on little angel wings. And way over yonder is Coffee! Coffee! Buzz Buzz Buzz (1996-1999), a casualty that, in hindsight, should have been ample warning preceding the dot.com meltdown. ![]() We can only hazard poor guesses about what went awry for Bovinity Divinity(1998-2001). Over there lies Miz Jelena's Sweet Potato Pie (1992-1993). Over here is interred Peanut Butter & Jelly (1998-1999). ![]() Some look for some past favorite flavor that faltered in the mass market. It is a tranquil place, surrounded by a plastic white picket fence, and people walk among the fake tombstone placards in quiet reverence. The company has eliminated hundreds of flavors, but the Graveyard only has 40 headstones, perhaps enough to get the point across. Every year eight to twelve - those with the lowest sales - are "killed" and become candidates for this fatland Boot Hill, which opened in 1997. The Graveyard exists because of Ben & Jerry's never-ending experimentation with odd ice cream flavors some are just too odd for their own good. The most playfully gruesome aspect of the factory is its Flavor Graveyard, on a hill in back of the plant, beyond the bulk milk tanks. After all, how much ice cream can one person eat? But those crazy thoughts pass by the time every one reaches the Tasting Room - free samples are dispensed in little paper dispensers. Three pints a day? Older tour members swiftly calculate how such a perk might have changed their own pitiful lives kids are ready to cut grade school and run away to the Spiral Hardener. The plant churns out 110 pints a minute, 190,000 pints a day all of the milk and cream comes from Vermont family farm cows with no rBGH growth hormones the Spiral Hardener conveyor chills every pint for two hours at -40 degrees (-70 with the wind chill) the ice cream is packed in unbleached paperboard containers to spare the environment from "nasty toxic dioxins " and each Ben & Jerry's employee gets three pints of free ice cream a day. Along the way they are bombarded with an odd mix of Ben & Jerry's manufacturing statistics and hippie propaganda: The tour itself is brief, giving visitors an elevated view of the factory floor and ending with a "taste test" of samples from whatever ice cream flavors the plant produced that day. Eventually one in every 100 Vermont families owned shares, ensuring that the ice cream factory would remain a popular vacation stop for decades to come. The tour begins with a video in the "Cow Over The Moon Theater," which tells the story of Ben Cohen & Jerry Greenfield: how they met in 7th grade gym class, took a $5 dollar correspondence course about ice-cream making, renovated an old gas station in Burlington for their first store and, most importantly, sold stock to Vermonters in 1984 to pay for their factory. ![]()
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