Breakfast ice cream? Don’t mind if I do! Especially since there’s bourbon in it. I try to get most of my daily bourbon intake out of the way in the morning, so this works out great.
This is from Pickles & Honey, but I believe Mission Local did a version as well. They were both inspired by a flavor from Slocombe—who I heard is a total d-bag, but inspiration comes from all sorts of places. Actually, d-bags are always inspiring me to do stuff: walk out of my way to avoid Bedford, steer clear of LES on Saturday nights, make NYC-centric lists. All sorts of stuff.
First up: Humphry Slocombe’s (took me nine times to spell their damn name right) Secret Breakfast ice cream! The Secret Breakfast is one of the few appetizing flavors from Slocombe AND it contains bourbon, so we’re very happy she chose it! Now, off to make and eat gallons of this as it’s 10 billion degrees out and Hazel and I are panting in front of a fan in our underwear. OK, only one of us is wearing underwear. AND IT’S NOT ME. What! You gotta mix it up when you work from home!
In which the New York Times Magazine demonstrates they kinda hate vegans, but really love pretentious dudes who put weird shit in ice cream! »
The New York Times Magazine printed a 4,000 word
advertisement for article about Humphrey Slocombe that included some rather negative/poorly researched Vegansaurus mentions. I know standards for the NYT mag aren’t too high—look at the kind of folks they work with; But still, disappointing. Anyway, I wrote a letter to the editor as a response and am going to publish it in full here because at this moment, I’m righteously indignant and can’t nobody stop me!
Aaaaannnnd so, without further ado:
My blog, Vegansaurus, was mentioned several times in Elizabeth Weil’s piece, “I’ll Take a Scoop of Prosciutto, Please” regarding Jake Godby, the proprietor of the alternative ice cream shop “Humphrey Slocombe.” Six paragraphs of the 4,000 word article were devoted to critics of the establishment, Vegansaurus foremost among them.
Intriguingly, although Godby’s opinion of Vegansaurus and the San Francisco vegan community were strongly conveyed, his critics were given no opportunity to respond to his assertions or the distorted history Weil reports as fact. Our review of Humphrey Slocombe was not linked in the article (although the link advertising Humphrey Slocombe demonstrates your content management system has this capability). Nor were any of the editors of Vegansaurus contacted for comment.
Had I been asked for comment, I would have informed Weil that, contrary to her assertion that our website “started” the “conflict” between Godby and the SF vegan community, community protests against Humphrey Slocomb’s indifference to animal welfare pre-dates my post on Vegansaurus. I also would have told her that I intended my review to be a partial defense of the establishment for offering vegan choices. I later amended the review after reader comments cataloged Godby’s history of aggressive antipathy to contentious eaters.
As the article itself notes without comment, Godby leaves meat in a vegan grocery as a form of recreation. Given how the article opts to demonstrate Godby’s distaste for vegans and vegetarians, it seems particularly irresponsible for the reporter to deny his targets an opportunity to offer their perspective.
We would also have been happy to offer our assistance as to the correct use of contemporary media terminology—she describes our website as a “vegan collective,” a term employed nowhere on our site. It’s an odd way to describe a publication, unless one is seeking to subtly discredit its authors by implying they are some sort of subterranean cabal, rather than a group of free-lance writers with a popular website. Would you refer to the the New York Times as a “news collective”?
It is great that she did take the time to meet the folks behind the twitter account Jasper Slobrushe, but couldn’t even take the two minutes to shoot an email our direction.
That at no point neither Weil nor the editors we presume examined this article before it appeared in print or online noted these points seems especially odd, given how many traditional journalists (though, to be fair, I do not know that either Weil nor her editors make this argument) argue that their work has more value that that of many folks who work exclusively online (aka bloggers) because the traditional folks ‘pick up the phone’ or ‘actually get comment from people.’
I am hopeful you can respond to my concerns,
A Founding Editor
[Hat tip to myself over on Uptown Almanac! I don’t know, I can’t explain myself.]
Humphry Slocombe! »
Yes. This is the place with foie gras ice cream on the menu. And that is super duper fucking disgusting. I mean, it’s the grossest. So far as I can tell, it’s only on the online menu and not being sold in the store but still, the grossest. Everyone should write Humphry Slocombe and ask nicely for it to be taken off the menu because again, THE GROSSEST.
So if you’re going to buy soy cream or sorbet at a place that doesn’t also manufacture crappy-ass dairy products then you’ll only support the most wonderful of companies like Turtle Mountain and Chicago Soy Dairy. And if you do, that’s really great.
But some of us choose to support both vegan-only businesses and businesses that offer vegan options. By doing that, we are creating a demand. And by creating a demand on the vegan products, that clues companies into the fact that we vegans are here, we are growing in population every day, and it would be smart to include us in their big picture. And the more vegan options are available, the more often people who aren’t vegan will choose them and like them and see that vegan isn’t so bad and maybe is actually kinda good and in turn, the message of veganism is spread by someone other than this fool. You dig?
Now I’ll shut up and write a review.
Humphry Slocombe has some damn delicious vegan creations. I’ve been three times. I’ve tried the Valhrona Fudgesicle which tastes like a Tootsie roll but more expensive and it’s vegan. Next, we tried the Thai Chili Lime. Jonas describes it, “like a Thai chile with lime. I don’t know, it was green.” It was spicy and tangy, if you’re into that. Finally, we tried the Carrot Mango. That was THE BEST. It was all super creamy and smooth and carrot and mango?! Who knew!? They have a bunch of flavors that I want to try too. I love fancy shit. Every time I go, I let the people working know that I’m vegan and I am excited that they offer vegan options and I hope that there will be more in the future. I think that’s an important thing, when you go somewhere to be clear that you are vegan, you are not crazy and you are there to DO BUSINESS. The counter people are always friendly and quick to point out what I can eat a lot of. I will say, they don’t seem especially concerned with attracting vegans. It kinda sucks that a bunch of people have written letters about the foie gras and not gotten even a polite response telling them to fuck off. It’s like, come on. We are people too. Some of us are very much in like with your adorable tiny storefront in our neighborhood. If you cater to us, we will shout it from the rooftops. Trust me, Maggie Mudd basically makes a living off us. You don’t have to go that far but with a few little things (like maybe signs on what flavors are vegan? Or posting it on your website? Or offering a vegan fudge for sundaes?) would go a long way to making a lot of vegans (and people who love vegans) more all about you. And you want us to be all about you. Because we are AWESOME and also SUPER ATTRACTIVE and also HAVE BIG-ASS MOUTHS. It’s true.
UPDATE: After reading Melisser’s and Howard’s postings below (and the 7x7 article), I am officially done with this place. Makes no sense to patronize a business that is willfully shitty towards vegans. Sucks because the ice cream was pretty good. Oh well, I can get better up the hill at Maggie Mudd.