I have lived most of my life in PA but didn’t know Yuengling made ice cream; makes sense for them to have diversified during prohibition.
I’ll give it a try when it is available, sometimes its the small pleasures that keep us all sane.
Here comes Yuengling’s Ice Cream
Made near Tamaqua, it’ll hit grocery store shelves by mid-February.
The iconic Pennsylvania-made Yuengling’s Ice Cream rolls back into production in Tamaqua.
The premium all-natural ice cream is being made at Leiby’s Dairy Inc. near Tamaqua and will be available in 10 flavors by mid-February.
Initially the ice cream will be sold at Acme, Weis and select independent grocery stores in Pennsylvania, Maryland, Delaware, New Jersey, New York and West Virginia. It will retail for between $5.49 and $5.99 per quart. A launch into other major grocery stores is anticipated for later this year.
Yuengling’s Ice Cream was first sold in 1920 when David Yuengling’s great-grandfather, Frank Yuengling, by then already the third generation to run the D.G. Yuengling & Son brewery, had to figure out a way to diversify during Prohibition.
The new incarnation of Yuengling’s Ice Cream will be unaffiliated with the Pottsville brewery, owned by David Yuengling’s second cousin and Forbes billionaire Dick Yuengling.
“I graduated college in 1984 and had decided to go into computer science,” David Yuengling, the company’s president, recalled on the fourth day of production at the Leiby’s Dairy plant in Walker Township. “My brother, who was four years older, was already a banker. Neither one of us wanted to get into the ice cream business, so my father decided to shut it down and get into other things.”
When David Yuengling was approached by Pottsville native Rob Bohorad, a family friend and startup veteran, with the idea of relaunching the business, he seized the opportunity to turn back time on a decision for which he’d held a tinge of regret.
“When you get out of college, you know everything,” Yuengling quipped just before leading a tour of the ice cream plant that churns out upward of 72,000 gallons of ice cream for 15 other labels and its own Leiby’s Premium Ice Cream brand, a third-generation family business.
As fate would have it, Leiby’s co-owner, Bill Parks, is David Yuengling’s neighbor and has become a mentor of sorts.
“I had the opportunity to change a decision I made 30 years ago, and I thought it would be fun,” Yuengling said.
Despite all the nostalgia, some aspects of the new operation are decidedly different.
This time around, the ice cream contains no artificial ingredients. Due largely to changing consumer preferences, the 10 new recipes — five based loosely on old Yuengling standbys and five based on “current trends in ice cream flavors” — will contain milk, sugar and cream as well as mostly plant-based and vegetable-based flavorings, Yuengling said.
Among the flavors are old standbys such as chocolate and vanilla, but also black and tan and espresso chocolate chip.
The manufacturing plant, which employs 37 and has been operating since 2000, can automatically pack, label and shrink-wrap 40 quarts of the rich-and-creamy ice cream per minute. Before, one person packed individual half-gallons by hand.
“When we made ice cream before, all this machinery didn’t exist,” Yuengling said with a Willie Wonka wave of his hand. “We had one guy with a single container filling one half-gallon at a time. When we ceased production, the machinery was just coming out and the larger companies used it, but we didn’t.”
Back in the day, Yuengling’s Dairy also maintained its own fleet of trucks and offered direct-to-store delivery. Now the flash-frozen ice cream will go to a central storage facility for distribution to grocery store warehouses.
But the individual touch will continue, said Bohorad, the company’s chief operating officer. Bohorad said he will handle the financial end and meet with retail customers south of Harrisburg, while Yuengling will oversee operations and production and personally serve customers north of Harrisburg.
“We plan to focus first on areas Yuengling has been in before,” Bohorad said. “Our plan is for long-term slow growth to build up a good business. We didn’t want to expand too quickly.”
Ingredients also will be sourced as locally as possible.
“About 85 percent of the ingredients come from Pennsylvania,” Yuengling said, adding that he recently toured one of the local dairies.
Bohorad said the first thing his business partner did was to seek the blessing of Dick Yuengling.
“Dick said, ‘David, that’s what your side of the family did for many, many years, so all I ask is that you make a quality product,’ and so that’s our goal — and he wanted some samples.”
At the end of a whirlwind plant tour that included a sampling of chocolate marshmallow scooped out by David Yuengling himself, he recalled doing the same thing as a teenager at the family ice cream shop on 22nd Street in Pottsville.
“I’m a prime example that you can get into one industry and at any time you can change and wind up doing something totally different.”
Except do it after you are tipsy from a few too many drinks.
Pass me a glass of John Daniels (and yes it’s John when you know him as well as I do) as well as a glass to your neighbor so we can all give these sh!tbags a piece of your mind, while slurring your words. (h/t to LessGrossman for passing this onto me).
Past experience has taught me to avoid clear liquors at all costs. Being able to consume mass amounts of something and blacking out is not my idea of an enjoyable night out … anymore. But being that I am a paleo eater, and subscribe to the Robb Wolf version of the diet (His book the Paleo Solution can be found here), he suggest sticking with clear liquors if you must drink. Note I said suggests, he does not endorse drinking, he simply answers the question most would ask anyway, how do I have a cocktail in the least unhealthy way. That answer revolves around clear liquors. So here is how I broke it down.
Vodka, even so called “good” vodkas taste like rubbing alcohol to me, even when you mix them with anything and everything you can find. Not to mention anything that will mask the taste is littered with refined sugar, and god knows what else really defeats the purpose of enjoying a finely crafted liquor. Considering what some people call top shelf vodka like Grey Goose can cost upwards of $30 a bottle, why would anyone want to mix it with anything? And don’t get me started on the plethora of ridiculously flavored vodkas now available, cotton candy? whipped cream? bubble gum? Seriously who comes up with this crap? What jackass designs and markets shit that only high school girls would want to drink? If nothing else, remember that 15 will get you 20, I’m looking at you Pinnacle.
So with Vodka out, 100% pure agave tequila is next on the list. Unfortunately too many bad nights, and subsequently following mornings preclude me from ingesting this horrid substance. Just the smell turns my stomach, and while I can still enjoy a margarita every now and then, that unearths the same issue that all mixers do, extra calories most notably from refined sugars. And honestly once you’ve made a few and have a good solid buzz going, its too much work to keep making them, especially if they are frozen.
So left with limited options, I went with something I’ve actually never even tried before, Gin. I’ve always thought of gin as an old man drink (or as my wife’s grand mother calls them “young foggies”). But I decided to give it a go none the less. I began my journey with a bottle of Tagueray Rangpur, which is a non-dry gin with hints of citrus. While it wasn’t bad as an introduction to gin, which I mixed with tonic and a slice of lime, I set out to find something more refined. I tried the usual names, regular Tangueray, Bombay Saphire, and so on. But one day while on a random trip to the liquor store I came across Uncle Val’s Botanical Gin, which was oddly placed on an upper shelf and nearly completely covered by some hanging crap like bottle openers and beer coozies. It’s simplistic and dare I say “old school” bottle and labeling caught my eye even though I’m not really one for packaging, I perform substance over form. I was officially sold when I read the first line of the lower label “Uncle Val has no patients, for those that have no patients” … clearly a man cut from the same cloth as I. Given the price is roughly the same as a bottle of Grey Goose, I decided to give it a go.
The difference was immediately obvious that this was in another league, I won’t claim to be an expert on gin, or any liquor for that matter ,even after 20 plus years of consuming them. But I know quality and craftsmanship when I taste it. The more I drink Uncle Val’s, the less tonic I need to mix with it, which is either a sign of a great liquor, or alcoholism. I prefer the former, especially because I have roughly 2 – 3 drinks a week tops.
So after that long ass ridiculous story, go get some Uncle Val’s and drink it. I guess I could have led off with that, but shit what fun would that be?
And we are supposed to be surprised that obesity is as widespread as it is, (sigh)
The Krispy Kreme Sloppy Joe, invented by state fair food vendor Chicken Charlie’s, is the real deal. (Photo: Chicken …It sounds too gut-busting to be true, but it is: A glazed Krispy Kreme doughnut, split open and stuffed with savory sloppy joe, doused in a tomato-based sauce and sprinkled with cheese. It’s not a response to Dunkin’ Donut’s new bacon-and-egg-on-a-donut breakfast sandwich, though. The Krispy Kreme Sloppy Joe is the brainchild of Charlie Boghosian, owner of Chicken Charlie’s, which has been providing food to county fairs in Southern California for 17 years.
Boghosian is no stranger to outlandish menu offerings. He is, after all, the same guy who perfected deep-fried Kool Aid and Oreos. This year he’s also serving deep-fried bacon-wrapped pickles, cookie dough bites, and waffle dogs (think corn dogs, but with waffles).
Still, the Krispy Kreme Sloppy Joe sandwich is something new, even for him.
“We’re known for crazy fried foods, so this is a little bit different,” Boghosian told Yahoo! Shine in a telephone interview. “It’s crazy, but it’s not fried.”
Boghosian said that he came up with the idea after one too many of his wife’s sloppy joe dinners.
“I’ve eaten so much sloppy joe the traditional way,” he said. “I thought, ‘We’ve got to change it up.’ ”
Chicken Charlie’s already has a Krispy Kreme sandwich on its menu — it’s a chicken breast drizzled with honey and layered between two glazed doughnuts, and it’s a customer favorite. So stuffing a doughnut with sloppy joe meat wasn’t too much of a stretch. It looked a little strange, Boghosian admitted, but the flavors totally worked.
“I took that first bite, and I swear to you… my brains stopped, I couldn’t even think,” he told Yahoo! Shine. “Then I realized, the sweet and salty was unbelievable. Then I kept on eating and eating… I couldn’t put it down. I got addicted. It was so darn good.”
He and his wife perfected the recipe, and swapped out the run-of-the-mill doughnut for a top-of-the-line glazed Krispy Kreme — an “empty shell,” the kind they fill with jelly. “I think it holds the meat better,” Boghosian told Yahoo! Shine. He added the sandwich to the Chicken Charlie’s menu, and served it up for the first time on Saturday at the San Diego County Fair.
“It’s been a huge hit,” Boghosian said of the $7.95 sandwich. “We make it fresh there in house, every day, and the doughnuts are freshly picked up, every day.”
News outlets have reported that the sandwich was launched by Krispy Kreme itself, possibly in response to Dunkin’ Donut’s new bacon-and-egg doughnut breakfast sandwich. However, Brian Little, director of corporate communications for Krispy Kreme, told Yahoo! Shine over the phone that the Krispy Kreme Sloppy Joe was not created, endorsed, or marketed by the company.
“The Krispy Kreme doughnut corporation, the corporate entity, has absolutely nothing to do with a Krispy Kreme Sloppy Joe sandwich,” Little told Yahoo! Shine. He confirmed that Boghosian does buy his doughnuts from a local Krispy Kreme store, and credited him with the idea for the sandwich.
“Krispy Kreme fans have always found unique and interesting ways to use our doughnut products,” he added. “However, it’s not likely that you’re ever going to see us introduce a sloppy joe sandwich in our shops.”
There’s no official nutritional data for Boghosian’s creation, of course. But according to Krispy Kreme’s website, a single glazed yeast doughnut has 200 calories and 12 grams of fat, and nutrition calculators like Myfitnesspal.com put a home-made Hunt’s Manwich-type sloppy joe at about 300 calories and 7 grams of fat. So the Krispy Kreme Sloppy Joe hybrid probably clocks in at about 500 calories, and 19 or so grams of fat; the sprinkle of cheddar cheese on top would add another 28 calories.
State fairs are known for having foods that make Boghosian’s Krispy Kreme creation seem tame. Deep-fried bubblegum, which made its debut at a Texas fair recently, is really made of marshmallows steeped in bubblegum flavor, but deep-fried butter — an entire stick of butter, batter-dipped and fried — really is a thing in Iowa. In 2006, Abel Gonzales Jr. introduced deep-fried Coca-Cola (strings of Coke-flavored batter topped with powdered sugar and Coke-flavored syrup), and in 2010 Mark Zable came up with deep-fried beer (ravioli-like pockets filled with Guinness). State fairs can make even healthy foods into an indulgence: witness the deep-fried salad, which features lettuce, tomato, ham, chicken, cheddar cheese, and bacon rolled in a spinach wrap and fried.
For now, the only place you can find the Krispy Kreme Sloppy Joe is at the Chicken Charlie’s outpost at the San Diego County Fair, which runs through July 4. But after more than 30 years in the fair industry (17 of them as Chicken Charlie’s), Boghosian told Yahoo! Shine that he hopes to open a permanent home in the San Diego area soon.
Fair-goers may be willing to consume deep-fried treats, but regular diners might not want to indulge all the time, Boghosian acknowledged. “We would make the heart of the menu healthy,” he said, “and decorate it with all of our fun fried foods.”
After reading and listening to progressives, neo-conservatives, bible thumpers and other misc collectivists spout their vitriol I get physically ill. Some of the worst are below but these pics are far from exhaustive. The problem with being in a collectivist society is that if you aren’t part of the “Borg” then you are part of a very small minority.
Their stupidity and dogmatic, illogical beliefs accompanied with the idea that them applying coercive and violent force is not only necessary but moral is quite disturbing. They are the epitome of evil and should be labeled as the murderers, schysters and terrorists that they are. Trying to understand these people (and I use that term loosely) requires intense mental gymnastics for people with critical thinking skills, intelligence and morals based on the non-aggression principle. I decided I should document what happens to me after these types of encounters so I set up a camera. The video is below. I warn you; it is not for squeamish.
The War On (Certain) Drugs is one of, if not the stupidest things government engages in. It is not a War On Drugs, it is a War On Freedom. Standing against freedom is one of the few things government does effectively.
A short interview with Richard Branson giving his take on it.
Saw this on Spootville so I am posting it here. Great stuff needs to be shared.
Right on Tim from Spootyville (I highly recommend his blog)!
The only thing we are free to do is be coerced to comply with the rules or be fined/imprisoned/killed. That’s not my defintion of freedom either, mine is the same as Tim’s.
|China, North Korea, and South Korea at night|
The countries of the West are moving towards the darkness that is North Korea. We keep passing laws that give us rules and regulations that cover every aspect of our lives. The U.S. Code, if printed on paper, is more than 300,000 pages long.
Would a country “not bound or confined by force” need 300,00 pages of rules and regulations telling us what we can and cannot do, and when, where, how, and how much of it we can do?
A recent experience in my life (described below) brings up the issue of government interference with our cars. There are a multitude of laws covering every aspect of the creation, design, sales, and use of all cars in the United States, and in other “free countries.” Here is an example laws in which it requires a certain part, a catalytic converter, must be installed on all cars in the U.S. That is just one example. There are laws about seat belts. There are laws about airbags. There are laws about headlights. There are laws about wheels. There are laws about gas consumption. etc. etc. etc. Imagine that you are trying to build your own cars for sale.
It would take forever just to read all of the thousands, if not more, rules about what you can and cannot, and when, and where… …you can make cars. This is a significant deterrent from becoming a car manufacturer. And it is not the way that a truly “free” country would operate.
*** Last Thursday I was on my way deer hunting. A government thug police officer asshole pulled me over for not having a license plate on the front of my car. Let me quote, I believe word for word, part of our exchange:
Me: “This car is 10 years old, It has 120,000 miles on it. Why is today the first time that I have been pulled over for this?”
Asshole: “Other cops don’t care. But I’m an asshole.”
You see, here in this “free country” I am required (definition:to impose a compulsion or command on) to have a government issued number on the front of my car. Potentially I could commit a crime and having that government issued ID tag on the front and back of my car would make it easier for the government thugs police officers assholes to find me. It will also make putting cameras on streets more effective because I could be identified by a picture. Incidentally, two guys I know have gotten tickets in the mail because a traffic camera found them making a “right on red.” WTF! I like the look of my car. It looks like this:
Every day I go out to my car, I think to myself, “I get to drive this! How cool is that?” Now that this asshole has decided that I must deface it, what I’m going to see once I follow the rules like a good little sheep peasant government revenue creatorcitizen, is this:
Are you going to feel safer once I have my government issued ID number on the front, as well as the back, of my car? Since having ID numbers on the front of things makes us safer, or at least makes the
government thugs’ police officers’ assholes’ jobs easier when they are looking to solve crimes (They won’t have to bother looking for the numbers on the back of the items, so they will save some effort.), why not add government issued identification numbers to front of other things as well?
Paintings could be stolen. And making a
government thug police officer asshole look for the identification number at the back would be soooo much more work.
|Gov’t Approved Mona Lisa|
|Gov’t Approved Starry Night|
Wouldn’t you feel so much safer? Think of all of the crimes that we could solve if everything had a required government issued identification number on it! If it saves only one life, then its worth it! Support government issued identification numbers on everything, for the children!
*** You might say that having a front license plate is no big deal, everyone else has one. But this is just one example of the government interfering with our lives; by requiring me to deface my car or “binding my actions by force”. (What was the definition of “freedom”?)
If I don’t take time out of my life to comply with this infringement upon my freedom, then after my ten day allowance I will be issued a fine. If I do not pay that fine, then I will have a warrant for my arrest. If I resist arrest, then I could be killed by the
government thugs police. Tell me again about how we live in a “free” country. A country where a victimless crime can result in government thugs murdering civilians. If you step out of line on any one of a number of trivialities then the government can legally kill you.
How “free” are we?
*** You can argue that we are better off because all of our laws protect us from harm (you’d be wrong, and I’d despise you), but you cannot claim, in the presence of laws like these that we live in a “free country.”