If my previous post didn’t have you running to the grocery store for a perfect pint, this one certainly will. Or better yet, head to your nearest Ben & Jerry’s Scoop Shop for a complimentary taste because today is Free Cone Day! Yay! Noon till 8 PM…Go.
Day 2 of the Ben & Jerry’s press trip was as eventful as the first. After visiting St. Albans Cooperative Creamery where hormone-free milk for the ice creams is exclusively sourced, we headed to the Waterbury plant for a behind-the-scenes look at how each pint is made, swirls, chunks, and all.
The tour began with a short movie about the history of Ben & Jerry’s. Ben Cohen & Jerry Greenfield met in 7th grade gym class, took a $5 dollar correspondence course to learn ice-cream making, and renovated an old gas station in Burlington for their first store in 1978! Following the film, we were led up a flight of stairs and onto a platform for an elevated view of the factory floor—no pictures were allowed, unfortunately.
The factory floor, which churns out 110 pints per minute and 160,000 pints per day, was a mesmerizing sight with its complex machinery moving a mile a minute.