Storied: San Francisco16 Apr 2024

Mitchell's Ice Cream, Part 2 (S6E13)

Part 2 is the story of how open-mindedness met opportunity. It's also an explanation for how an ice cream store opened by someone named Mitchell came to carry several flavors familiar to both the Filipino- and the Latin-American community. Brian shares the story: The Asian flavors started around 1965 when a customer and friend of Larry Mitchell's introduced Larry to the Gina Corporation in Philippines, who process and package the fruits Mitchell's uses to this day in many of its ice cream flavors. They started with mango puree, a fruit that his friend had to introduce Larry Mitchell to. He liked it and was open to the idea of incorporating it. After mango, it was ube (purple yam), macapuno (sweet coconut), buko (young coconut), langko (jackfruit), avocado (which I tried recently and is DELICIOUS), and mais y queso (a Filipino flavor). Many of these flavors were familiar to Marlon, who'd emigrated from the Philippines shortly before he began working at Mitchell's. He says that he was surprised and delighted to see those flavors in his new city. I share my own story of finding Mitchell's and we talk about those well-known, long-ass lines often seen running down San Jose Avenue. Marlon tells us that, in addition to standard flavors and the Asian and North and South American flavors, over the years, Brian has concocted some cool ice cream combinations that remain on the menu to this day. In the mid-Seventies, Mitchell's got its products into stores. And in the late-Seventies, they got into some local restaurants. Then, in the 2000s, several local Thai restaurants began using Mitchell's in desserts (fried banana with their coconut ice cream, for example). I ask the trio how they feel about Ben and Jerry's and other competition. The fact that Mitchell's is a family business and one that's been around so long leaves customers passionate about their local ice cream parlor. On that topic, it's worth mentioning that Marlon met his wife, Wanda, at Mitchell's when she started working there shortly after he did. They've been married 32 years and both continue working at Mitchell's to this day. We end the podcast going around the room to hear what Linda, Marlon, and Brian think about our theme this season: "We're all in it." Photography by Jeff Hunt We recorded this podcast at Mitchell's Ice Cream in February 2024.

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