July 14, 2025 • 22 mins
We all love ice cream. As our photographer, Eric Medsker, says: "Even bad ice cream is good ice cream." It's hard to argue with that!
What are the trends for ice cream in the summer of 2025. We've done the research and have the answers. Some of them may surprise you! Not only about flavors but even about how ice cream is sold in North America.
Plus, we've got a one-minute cooking tip about cooking together. And we'll tell you what's making us happy in food this week.
If you'd like to check out our latest cookbook, please find COLD CANNING at this link!
Otherwise, here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:20] Our one-minute cooking tip: Buy a second cutting board if you’re cooking with someone else.
[03:04] What are the trends for ice cream in the summer of 2025?
[19:45] What’s making us happy in food this week? Homemade kimchi and smash burgers!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Mark (00:01):
Hey, I am Bruce Weinstein and this is the Podcast
Cooking with Bruce and Mark.
And I'm Mark Scarborough.
And together with Bruce, we havewritten three dozen plus one cookbooks.
Our latest cookbook, coldCanning, is coming out in only
a matter of weeks at this point.
Hmm.
Small batch canning, no pressure or steam.
Canner needed two to three jars of say,Blackberry Preserves or Chili Crisp.
(00:24):
Oh my gosh.
You should see this Chili Crisp Brucecreated that is made with Nori the.
Seaweed wrapper.
Mm-hmm.
It's dried seaweed.
Mm-hmm.
It has a very, uh, umami flavor, butthere's also traditional chili crisps.
There's dessert sauces, ketchups,mustards, barbecue sauces.
What, what all is in there?
Triple sack LORs.
Liqueurs.
And.
(00:45):
Sane book.
Anything you can put in a jar andshove in your refrigerator or a
freezer is in that book, check thatout wherever you can find cookbooks.
But in this episode of thepodcast, we're not necessarily
talking about gold canning.
In fact, we're not at all.
We're talking about, uh, one minutecooking dip, as we always do.
We.
We've got our middle segmenton our summer ice cream.
We tend to do a summer ice cream segmentevery year, and this is our big one
(01:08):
about what's big this year in ice cream.
And we'll tell you what's makingus happy in food this week.
So let's get started.
Bruce (01:20):
Our one minute cooking tip.
Get a second cutting board if you'recooking with someone else in the kitchen.
You know what, I'm gonna expand this.
Get a second chef knife,get a second pairing knife.
Don't try and share your basic tools.
You only need one blender.
You only need one food processor,but you should have multiple
knives and multiple cutting boards.
Now, let's
Mark (01:39):
say, I'm gonna back up.
See, I I, I have been accused by peopleof always correcting you, but I'm still
gonna back up and say, I vindicated.
I'm always being vindicated.
A second knife is a matterof economic privilege.
So let's just say that it is easierto get a second cutting board mm-hmm.
Than it is to get a second knife.
Bruce (01:56):
I will say that is true, except you can't even get a
knife at your local supermarket.
They sell them and they're inexpensive.
You don't have to get themost expensive $400 knives
Mark (02:06):
you can, but we must acknowledge that even a $40 or a $30 knife
is sometimes a budget buster.
For some people it can be.
So a cutting board can be a $10expenditure, which is more in the
realm of feasibility, and it does keepyou fighting in the kitchen if you
cook with someone on a regular basis.
Okay, that's our one minutecooking tip for this week,
(02:27):
including, I guess my correction.
I have, it has been pointed outto me that I do that frequently.
Mm-hmm.
Have I pointed it out?
Um, before we turn to the big centralsegment of this podcast, our summer ice
cream segment for 2025, let me say, itwould be great if you could subscribe
to this podcast, if you could rate itand give it a review, even a review,
(02:48):
like a great podcast or fun podcast.
Even that kinda review keeps itfresh in the analytics and it helps.
Us keep this podcast away fromadvertisers, which is our main goal.
So just doing so helps usalong and it is the way that,
in fact, you can help us out.
So let's get on to the big centralsegment of this podcast, our
(03:09):
2025 summer ice cream segment.
Bruce (03:15):
I am gonna start this with a quote from my favorite photographer
and good friend Eric Medsker,who has shot a lot of our books.
Know Why, according to Eric Medsker.
Even bad ice cream is good ice cream.
Mark (03:27):
And then what he means by that is even the cut rate store brand
ice cream is still good ice cream.
'cause
Bruce (03:33):
ice cream is a food group, a category and necessary for life itself.
Clearly right.
So
Mark (03:39):
Eric, as he says, even bad ice cream is good ice cream.
So, um, there you go.
But we wanna talk about some of thetrends that are out there this summer.
And you may know some of these, and someof these are actually predictive of next
summer, if you can believe it or not.
Mm-hmm.
So the first big trendis vegan ice creams.
And these are ice creams made with.
Oat milk, almond milk, cashew milk.
These have become what a hugecomponent of the supermarket shelves.
Bruce (04:03):
They really have.
It used to be that the only kind ofmilk alternative that was in vegan ice
creams was soy milk and coconut milk.
Right?
Then Oatley came out with oatice cream a few years ago, and
cashew milk, but a combination ofthese nuts and grains is what's.
Improving the texture and the flavor,these ice creams across the board.
Mark (04:23):
Yeah, I, I, I can honestly tell you that although I love ice cream and
agree with Eric that no ice cream is abad ice cream, I can actually say that
I actually elect and choose the cashewalmond, the cashew mix ice creams mm-hmm.
In the supermarket, evenover the dairy ice creams.
I, I don't have anyproblem with dairy, but I.
(04:44):
I choose it because I actuallylove the texture of them.
Yeah, I do too.
Bruce (04:47):
The Ben and Jerry's vegan ice cream, some of them made
with coconut, some are made withoats, some are made with cashew.
And I look for the ones made with cashew.
'cause for me, those are thechewies and I love chewy ice cream.
I just think, to me, that's what makes agood vegan ice cream is there'd be chewy.
Mark (05:02):
Okay, so get this, there's a Swedish company and I know I'm gonna.
Butcher the name DUG, and I'msure it's pronounced Duke or
Duke, but I'm just gonna say Doug.
Doug drinks.
Oh, Doug.
Who?
Doug drinks.
His name
Bruce (05:14):
is a sentence.
Maybe it is
Mark (05:15):
DUG.
Uh, and spelled thatas initials in Swedish.
Anyway, this Swedish company haspatented this year, uh, processed
for potato based vegan ice creams.
Oh, super
Bruce (05:26):
carbs.
It's like french frying ice cream.
Yes.
Finally
Mark (05:30):
french fries and ice cream together.
I have no idea what that means.
I doubt it means french fries,but they have catch of ice cream
because potato base, oh, stop.
They have created a potato baseand a lot of marketers are right
now claiming that potato and sweetpotato, they're not the same thing.
It's a whole question of one's a
Bruce (05:51):
tuber.
One's a rhizome.
Yeah.
It's a
Mark (05:52):
whole botanical question, but for now it's just.
Say that many marketers claim thatpotato and sweet potato ice creams
will be the big thing next year
Bruce (06:00):
when you boil it down and just take the starch out of it.
They both do a similar kind ofthing, although sweet potato starch
is more gummy Yes and sticky, whichactually probably would make an
amazing ice cream, and I think that'sprobably what they're talking about.
And not using the whole sweet potatowith that sweet potato flavor profile.
No, no, no.
They're talking
Mark (06:18):
about the starch.
There already are.
Sweet potato.
Mm-hmm.
Ice Thanksgiving ice creams on the market.
But this is talking about usingpotatoes and sweet potatoes to create
a base for a billion other flavors.
Yeah.
I think there are potato ice creamsthat Duke drinks have developed already.
Or you know, eat chocolate chipand you know, standard flavors.
Mint chocolate chip and stuff like that.
Well, if
Bruce (06:38):
you're doing a potato based ice cream, a standard flavor,
better be butter and scallions.
Oh, stop and sweet potato.
Oh, stop.
Mark (06:44):
Okay.
Stop.
Why wish you always makefun of what I bring up.
I'm not making fun of it.
Bruce (06:48):
I think that would be good.
See
Mark (06:50):
if I correct you.
It's because you make fun of me there.
I've justified.
I'm done.
Okay.
So sweet potato ice cream.
Sounds amazing.
The next big, uh, category here,uh, in this year are probiotic ice
creams, and I actually can tell youthat I have not tried any of these.
I don't know much about them exceptI do know that they're sales.
(07:11):
Are jumping over and over again.
And let me just say before,Bruce weighs in here that
there are two basic companies.
There is a company called Culture Republicthat sells ice cream at Kroger's stores
across the United States, and there's.
Alex ice cream and they makea line called the Culture Cup.
And all of these are probiotic ice creams.
(07:35):
So I'm
Bruce (07:35):
assuming these are just a natural progression from frozen
yogurt because frozen yogurt, I'mthink so, has probiotics in it, but
yogurt has very specific probiotics.
And I'm assuming theseare different probiotics.
They are.
They're, and these are more varied and.
Offer different thingsfor your gut health.
Y
Mark (07:51):
Yeah.
It's not just keefer orcultured buttermilk or yogurt.
While those things are in factout there with their probiotics
included in them, these are, uh,ice creams that include various kind
of dietary supplemental probiotics.
But there is a problem here, right?
There is a problem with these, and thatis you should really check on the claims
(08:15):
of the probiotics in these ice creams.
Yeah,
Bruce (08:17):
you need to see what their.
Active cultures are right, and of course,once you put it in the freezer, they,
probiotics don't die in the freezer.
They slow down, they stop being active,but then when they're thawed, many of
these bacteria come back to life andcan still work inside your system.
So you have to make sure that during the.
Cooking process for the ice cream, ifthe ice cream was heated to a pasteurized
(08:41):
level, that the probiotics were notkilled so that they were added afterwards.
Yeah.
So that
Mark (08:46):
they're still active.
If you go out to the Culture Republic andthe Alex, a LEC apostrophes, the Alex Ice
Cream, uh, websites that look at Alex IceCream's, culture Cups, or the Culture of
Republic Wine, you'll see that they detailtheir manufacturing process, and you
might want to investigate that a little.
If probiotics are really importantto you, you, I mean, Alex Ice
Cream in their Culture Cup series.
(09:06):
Makes flavors like chocolatecovered strawberry and dark
chocolate honeycomb crunch.
Lots of really wild and delicious flavors.
But again, you just wannainvestigate how they get the
probiotics into the ice cream.
Mm-hmm.
Like, do they add it afterthey create the cost?
Do they add it during the process?
Mm-hmm.
You know, it's a whole question.
Bruce (09:24):
And do you know whether these are all dairy ice creams or are these some
Mark (09:28):
alternatives?
Yes.
They're all dairy, as far as I know.
These are a cow dairy.
These are all D Yes.
Utter ice creams.
Well, but udders comefrom other animals too.
Well, I know, but they're allutter ice creams in their own way.
Okay.
So that's the second bigtrend is probiotic ice creams.
The third one, uh, has todo with global flavors.
Mm-hmm.
Bruce (09:45):
I love global flavors, and some of the ones that we're talking about
are chili laced blood orange ice cream.
Mm-hmm.
Black sesame ice cream,which is huge matcha.
Leechy.
Now, to be fair, I was ableto get Leechy ice cream even
down in Chinatown In New York.
Yeah.
In the seventies and eighties.
Yeah.
So that, but it isbecoming more mainstream.
Especially
Mark (10:04):
matcha.
Yeah.
And, uh, black Sesame, whichis a favorite ice cream flavor
across many Asian cultures Yeah.
Is now making a huge inroad into US
Bruce (10:13):
culture.
All sorts of Asian fruitsand spiced flavors are really
big in the trends right now.
Mark (10:18):
They are.
So, he is a question for you, Bruce.
Mm-hmm.
Who's the chef in our duo?
We've written three ice cream books.
We wrote the Ultimate Ice Cream book.
We wrote the Ultimate Frozen Dessertbook, and we wrote this book, ALA
Mode, in which we paired ice creamat a dessert in every single recipe.
And my question to you is thosebooks were written, I don't know,
10, 20 years ago at this point.
(10:39):
So how would this trend affectwhat we did in those books?
Bruce (10:42):
That's a really great question.
I'm gonna go backwards inthose books because ALA mode
is the most recent of them.
That book was probably the most expectedflavors of ice cream in any of our books.
It's the chocolates, the vanillas,the lemons things paired to go with
pies and crisps and other desserts.
The ultimate frozen dessert bookwasn't about ice creams, but about
(11:03):
gelatos and semi fredos, right?
So I had a little more fun with flavors.
I think there is a lemon poppy seedin there and some interesting things.
But if you go 20 years back to our first.
Book The Ultimate Ice Cream book, whichis actually our bestselling book to date,
sold more copies than the Insta Pop Bible.
We tried to really go overthe edge a little bit.
We have a corn ice cream, and Ihave yet to see a recipe for me too,
(11:26):
for corn ice cream anywhere else.
Me too.
There is sweet potato.
There is a sesame ice cream.
So we did try and push it a littlebit, but I can tell you that I didn't.
Go over the top.
Mark (11:37):
I have to tell a story about that, please.
So Bruce was on the Today Showwith the Ultimate Ice Cream
book, uh, when it came out.
Mm-hmm.
And he was on with Bobby Flay.
They weren't on together, but they were onthe same, uh, episode of The Today Show.
And Bobby Flay was quizzingBruce about ice creams in the
green room before they went on.
And Bruce brought up this corn ice cream,I believe you were even demoing it.
(11:58):
On air that day.
Mm-hmm.
John Segan thrower was gonna taste it.
Right.
Okay.
So, um, Bobby Fla wanted to know allabout corn ice cream and what that was
like, and blah, blah, blah, blah, blah.
And it wasn't two weeks laterthat corn ice cream showed up
on the menu of his restaurant.
Mm-hmm.
I got a.
Big splash from reviewers mm-hmm.
Of oh, this great thing.
Corn ice cream, who could have imaginedsuch a crazy thing except for Bobby Flay.
(12:21):
And I have to say, it sounds bitter,but uh, I know where he got that idea.
Mm-hmm.
I know exactly where he got that idea.
Didn't even
Bruce (12:28):
offer us a come dinner.
Man, that's Bobby Fla for you.
Yeah,
Mark (12:31):
I, well, I don't know if that's Bobby Flay for you, but at
least that's what happened then.
Okay.
So we've talked about vegan icecream's, probiotic ice cream's, global
flavors, and the big single biggeststory about ice cream in 2025 is salt.
Mm-hmm.
It is the big thing.
Not only salt caramel, I knowyou know, already know that.
Mm-hmm.
But there are.
Salt chocolate ice creams.
There's, I even saw in researching aroundfor this episode, I saw a manufacturer
(12:54):
making salt, strawberry ice cream, salt,strawberry shortcake, ice cream salt
crystals, whether they're pink himalayaor black Hawaiian, or just regular salt.
It is the single biggest thing in2025 to have happened to ice cream.
Bruce (13:11):
I'm wondering now about just a salt ice cream without
another flavor behind it.
Oh, no.
What?
You just had like a sweet cream, ice creamwith chunks of black salt or pink salt.
Mark (13:21):
Wow.
I don't know.
I think my, my nephrologistand endocrinologist would have
a question about those things.
Okay.
What if, what if we
Bruce (13:29):
went real crazy and did.
Garlic salt ice cream.
Oh no.
Or celery salt ice cream.
Mark (13:33):
Oh, what do y celery soda ice cream.
Um, if you can have a saltbagel, why can't you have
sweet cream, salt ice cream?
Uh, 'cause of the sugar content.
That's why.
But I do think that salt presentsproblems with the freezing and texture.
Right.
Bruce (13:47):
Well, it's going to change.
The freezing point it's gonna havemeans you're gonna have to go.
Colder before it freezes, which meansthe ice cream is going to have a softer
consistency right, than other icecream, which is kind of a nice thing.
Adding a little salt gives you a softer,more delicate, more gushy consistency.
Mark (14:05):
There's a, there's an ice cream, a local little small ice cream
maker buy us in New England and theymake salt, caramel ice cream, and it
doesn't have ribbons of caramel to it.
It's just all homogenous.
So it's as if it's all been blended intoone base, the salt, caramel ice cream.
And I love it because no matter whereyou put it in your freezer and how
long it sits in your freezer is alwaysslightly soft when you pull it out.
(14:26):
It's the salt.
It's that thought.
It's just the salt.
Yeah.
Okay, here's the fifth big trend for 2025.
And this may shock you, but the bulk.
Of ice cream sold in North America, thatwould be in the United States and Canada.
Not counting Mexico.
I don't know what happens in Mexico,but I can tell you in the United States
and Canada, the bulk in ice creamshops is now sold in the smallest.
(14:49):
Size available.
Now we're not talking aboutjust about the tasting spoon.
I don't think they
Bruce (14:53):
sell those.
Whatever
Mark (14:54):
the location claims is, it's small, is now the number
one seller at most locations.
About 10 years ago we saw thatover the counter ice cream sales
dropped from large to medium.
This is now the big trend.
It is dropped fully to the small.
Does
Bruce (15:10):
it surprise you?
It doesn't surprise me.
No, it doesn't because here's why.
Because sizes have gotten so big.
Yes.
That people are afraid to orderanything bigger than a small Yeah.
Because smalls have gotten so big.
Okay.
Tell
Mark (15:24):
Tell the Carville story.
Tell it.
Tell it.
So
Bruce (15:26):
my sister was visiting from California and she and I grew up.
In New York, and we grew up with carveice cream and she doesn't get it very
often where she lives in California.
But
Mark (15:36):
if at all
Bruce (15:36):
they were out here, we had gone out to dinner, she and her husband,
and Mark and me, and we had goneout for a Peruvian dinner, right.
We'd eaten so much fried fishand so much stir fry with french
fries in the stir fry, right?
As the Peruvians will do, right?
We were stuffed beyond stuff and onthe drive home we passed a carve.
Well, of course we stopped it.
They're known for theirsoft serve ice cream.
(15:57):
And Mark has never had it.
Nope.
And we said to Julia,what size do you get?
And she said, oh, get the medium.
So we got the cones and the person startedto pump the soft serve into the cone.
Yep.
He pumped about a foot and a half.
It
Mark (16:10):
was bigger than my head.
It was bigger than my head.
And I was, that was the medium.
Stuffed and I got in the car and yes, tomy discredit, I ate the whole thing and
I spent the rest of the car ride back toour house in rural New England saying,
I'm gonna roll down the window and vomit.
I'm gonna roll down thewindow and vomit the
Bruce (16:26):
three of you did you, Julie and Mike were all like,
let's see who could vomit first?
It was
Mark (16:31):
disgusting.
The medium was so giant.
Bruce (16:34):
Doesn't surprise me.
No, it doesn't.
That doesn't, peopleare ordering smalls now
Mark (16:36):
and in fact, when I think about stopping in at our local ice cream
stops and there's lots of them aroundus in New England, I always think about
stopping in and getting one scoop andif anything stops me, it's the thought
of, oh, what if I get two scoopsand I don't need to get two scoops?
I know that sounds funny,but I can totally get the
(16:57):
idea of the small being the.
Currently best sellingsize in any ice cream shop.
Okay, and our final trend.
Is eco packaging.
Mm-hmm.
And you may be surprised to know that thisis a trend, but it is showing huge growth.
And what we're talkingabout, uh, are compostable.
Compostable, how do you say that?
(17:17):
Compostable, compostable, compostable,compostable compost containers.
I should know, right?
PhD in English.
Anyway, compostable.
It's been a long time.
Contain.
It has.
It has been a long time since then.
Anyway, compostable containers.
Containers made from bamboo from a productcalled Bogas, which is a product, a
byproduct of the sugar refining process.
(17:40):
Believe it or not, consumersare looking for eco packaging.
Bruce (17:44):
Yeah, I think.
People are looking for eco packagingin everything, not just in ice cream.
So I'm glad it's coming to ice cream.
But look, landfills aregetting too full, right?
Right.
So if I can finish my container ofice cream and throw that container
in the compost pile along with myvegetable scraps and my leftovers, and
not in the garbage for landfill, I am.
(18:06):
Going to do that.
I would like to see thatwith a lot more products.
Mark (18:09):
Yeah.
I, I, I think if you're surprised at ecopackaging as actually a factor in the
purchase of ice cream in a supermarket,I think it shows, just to say that
you're probably not a millennial or aGen Z, you're probably older than that.
And this is a huge trend,particularly in people.
Under the age of 40, they'relooking for eco packaging and they
(18:33):
will buy based on that packaging.
It is an interesting trend.
I don't think any of us at myage could have predicted it, but
it's still sitting out there.
Yeah.
Bruce (18:43):
In fact, Ben and Jerry's has switched to plant-based.
Postal containers in their scoop shops.
Yeah.
Yeah.
Which is great.
It'll make me go into a Ben and Jerry's,as will their vegan cherries, Garcia ice
Mark (18:55):
cream, and I, I should also say that Ben and Jerry's has switched
out from the wax coated paper thatthey hand you a conant now to just.
Pure paper, and that's because thatwax coating is harder on the landfill.
It doesn't degrade as quickly.
So they've switched to fully100% recycled paper products.
Yay.
Bruce (19:13):
Ben and Jerry's.
Mark (19:14):
Yeah.
So this is all part of the growingtrends in ice cream, vegan ice creams,
probiotic ice creams, global flavors,salt, small sizes in eco packaging.
That's what's happening inthe ice cream world in 2025.
Before we get to the last segmentof this podcast, let me say it.
Is just great that you're along with us.
We thank you very much for choosingus in the podcast landscape and it
(19:36):
is really important that you're withus because we like you to be with us.
Thank you so much for that.
Alright.
As is traditional, the lastsegment of this podcast, what's
making us happy in food this week?
Bruce (19:51):
I made kimchi.
I made kimchi.
You did.
Yesterday I went to the store and gota big head of Napa cabbage and I didn't
find daon, so I just got plain oldred radishes and I shredded those up.
You did?
And scallions and garlic andfish sauce and gochugaru.
The Korean chili flakes And I mademy paste with glutenous rice flour.
(20:14):
And I put it all togetherand it is packed in a jar.
It is fermenting in the refrigerator,as is the recipe in our book
called Canning, and I can't waitfor another week to have kimchi.
Mark (20:24):
Yeah, you made the recipe that's in the book called Canning.
But if you're interested in thekind of kimchi Bruce made, you can
go out to our YouTube channel, alsocalled Clicking Bruce and Mark, and
there is a video of Bruce making.
A vat, not a small batch,but a vat of kimchi.
Mm-hmm.
This is back in the day whenwe would do it in the vats.
This he made, uh, based on twocourse a similar recipe from Cold
(20:46):
County except way cut down inits proportions and I can't wait.
It takes how long about, it takes about a
Bruce (20:52):
week to really start to begin to get a little sour.
Right.
And about three weeks, it'll be beautiful.
The thing is.
You can eat kimchi fresh, right?
Like as soon as you make it,it's just like dressed salad.
Spicy and
Mark (21:03):
spicy.
Spicy dressed salad.
Bruce (21:05):
Yeah.
Very spicy there.
And in the two quarts of kimchi,there is one whole cup of go jugar
Mark (21:11):
flakes.
Oh, that's the red hotKorean chili flakes.
Uh, it'll be nice and spicy, butagain, you can ferment in the fridge.
It just takes longer.
It does.
And you have to be more patient.
Okay.
What's making me happy in food this week?
Uh, is dinner we had last night.
And I had a smash burger for dinner.
Bruce made burgers andI had smash burgers.
(21:31):
And I generally, you know, if youlisten to this podcast, you know I'm
the blood red raw guy, but in fact, asmash burger is totally well done and I
like it because I can put cheese on it.
You really can't put cheese on a bloodred raw burger because it doesn't melt.
Appropriately.
So with a smash burger, you put cheese onit, and I had it the old fashioned way.
And if you listen to this podcast,you know, I like burgers raw with,
(21:56):
with, uh, kimchi and mayonnaise.
These were smash burgers with lettuce,tomato, mustard, and mayonnaise.
This is how I grew up.
Eating burgers.
In fact, if you dared to put ketchupon a burger when I was a child, my
mother would look askance at you andsay, I raised you better than that.
So I avoided ketchup.
I had mustard and mayonnaise, lettuce,tomato, cheese, smash burgers.
(22:19):
It was really quite good.
It reminded me of my childhood.
What can I tell you?
I, I was very happy with it.
Okay, so that's the podcast.
For this week, thanks forbeing a part of this podcast.
As I said before, weappreciate your being with us.
Bruce (22:32):
Mark mentioned our YouTube channel, cook Me with Bruce and Mark.
We also have a TikTok channel,also cooking with Bruce and Mark.
Lots and lots of videos there ofme cooking of Mark cooking, of
doing stuff from our new book, coldCanning Us talking about our lives.
So check that out and find out moreabout us and what's going on in our lives
here at Cooking with Bruce and Mark.
Hey, I am Bruce Weinstein and this is the Podcast
Cooking with Bruce and Mark.
And I'm Mark Scarborough.
And together with Bruce, we havewritten three dozen plus one cookbooks.
Our latest cookbook, coldCanning, is coming out in only
a matter of weeks at this point.
Hmm.
Small batch canning, no pressure or steam.
Canner needed two to three jars of say,Blackberry Preserves or Chili Crisp.
(00:24):
Oh my gosh.
You should see this Chili Crisp Brucecreated that is made with Nori the.
Seaweed wrapper.
Mm-hmm.
It's dried seaweed.
Mm-hmm.
It has a very, uh, umami flavor, butthere's also traditional chili crisps.
There's dessert sauces, ketchups,mustards, barbecue sauces.
What, what all is in there?
Triple sack LORs.
Liqueurs.
And.
(00:45):
Sane book.
Anything you can put in a jar andshove in your refrigerator or a
freezer is in that book, check thatout wherever you can find cookbooks.
But in this episode of thepodcast, we're not necessarily
talking about gold canning.
In fact, we're not at all.
We're talking about, uh, one minutecooking dip, as we always do.
We.
We've got our middle segmenton our summer ice cream.
We tend to do a summer ice cream segmentevery year, and this is our big one
(01:08):
about what's big this year in ice cream.
And we'll tell you what's makingus happy in food this week.
So let's get started.
Bruce (01:20):
Our one minute cooking tip.
Get a second cutting board if you'recooking with someone else in the kitchen.
You know what, I'm gonna expand this.
Get a second chef knife,get a second pairing knife.
Don't try and share your basic tools.
You only need one blender.
You only need one food processor,but you should have multiple
knives and multiple cutting boards.
Now, let's
Mark (01:39):
say, I'm gonna back up.
See, I I, I have been accused by peopleof always correcting you, but I'm still
gonna back up and say, I vindicated.
I'm always being vindicated.
A second knife is a matterof economic privilege.
So let's just say that it is easierto get a second cutting board mm-hmm.
Than it is to get a second knife.
Bruce (01:56):
I will say that is true, except you can't even get a
knife at your local supermarket.
They sell them and they're inexpensive.
You don't have to get themost expensive $400 knives
Mark (02:06):
you can, but we must acknowledge that even a $40 or a $30 knife
is sometimes a budget buster.
For some people it can be.
So a cutting board can be a $10expenditure, which is more in the
realm of feasibility, and it does keepyou fighting in the kitchen if you
cook with someone on a regular basis.
Okay, that's our one minutecooking tip for this week,
(02:27):
including, I guess my correction.
I have, it has been pointed outto me that I do that frequently.
Mm-hmm.
Have I pointed it out?
Um, before we turn to the big centralsegment of this podcast, our summer ice
cream segment for 2025, let me say, itwould be great if you could subscribe
to this podcast, if you could rate itand give it a review, even a review,
(02:48):
like a great podcast or fun podcast.
Even that kinda review keeps itfresh in the analytics and it helps.
Us keep this podcast away fromadvertisers, which is our main goal.
So just doing so helps usalong and it is the way that,
in fact, you can help us out.
So let's get on to the big centralsegment of this podcast, our
(03:09):
2025 summer ice cream segment.
Bruce (03:15):
I am gonna start this with a quote from my favorite photographer
and good friend Eric Medsker,who has shot a lot of our books.
Know Why, according to Eric Medsker.
Even bad ice cream is good ice cream.
Mark (03:27):
And then what he means by that is even the cut rate store brand
ice cream is still good ice cream.
'cause
Bruce (03:33):
ice cream is a food group, a category and necessary for life itself.
Clearly right.
So
Mark (03:39):
Eric, as he says, even bad ice cream is good ice cream.
So, um, there you go.
But we wanna talk about some of thetrends that are out there this summer.
And you may know some of these, and someof these are actually predictive of next
summer, if you can believe it or not.
Mm-hmm.
So the first big trendis vegan ice creams.
And these are ice creams made with.
Oat milk, almond milk, cashew milk.
These have become what a hugecomponent of the supermarket shelves.
Bruce (04:03):
They really have.
It used to be that the only kind ofmilk alternative that was in vegan ice
creams was soy milk and coconut milk.
Right?
Then Oatley came out with oatice cream a few years ago, and
cashew milk, but a combination ofthese nuts and grains is what's.
Improving the texture and the flavor,these ice creams across the board.
Mark (04:23):
Yeah, I, I, I can honestly tell you that although I love ice cream and
agree with Eric that no ice cream is abad ice cream, I can actually say that
I actually elect and choose the cashewalmond, the cashew mix ice creams mm-hmm.
In the supermarket, evenover the dairy ice creams.
I, I don't have anyproblem with dairy, but I.
(04:44):
I choose it because I actuallylove the texture of them.
Yeah, I do too.
Bruce (04:47):
The Ben and Jerry's vegan ice cream, some of them made
with coconut, some are made withoats, some are made with cashew.
And I look for the ones made with cashew.
'cause for me, those are thechewies and I love chewy ice cream.
I just think, to me, that's what makes agood vegan ice cream is there'd be chewy.
Mark (05:02):
Okay, so get this, there's a Swedish company and I know I'm gonna.
Butcher the name DUG, and I'msure it's pronounced Duke or
Duke, but I'm just gonna say Doug.
Doug drinks.
Oh, Doug.
Who?
Doug drinks.
His name
Bruce (05:14):
is a sentence.
Maybe it is
Mark (05:15):
DUG.
Uh, and spelled thatas initials in Swedish.
Anyway, this Swedish company haspatented this year, uh, processed
for potato based vegan ice creams.
Oh, super
Bruce (05:26):
carbs.
It's like french frying ice cream.
Yes.
Finally
Mark (05:30):
french fries and ice cream together.
I have no idea what that means.
I doubt it means french fries,but they have catch of ice cream
because potato base, oh, stop.
They have created a potato baseand a lot of marketers are right
now claiming that potato and sweetpotato, they're not the same thing.
It's a whole question of one's a
Bruce (05:51):
tuber.
One's a rhizome.
Yeah.
It's a
Mark (05:52):
whole botanical question, but for now it's just.
Say that many marketers claim thatpotato and sweet potato ice creams
will be the big thing next year
Bruce (06:00):
when you boil it down and just take the starch out of it.
They both do a similar kind ofthing, although sweet potato starch
is more gummy Yes and sticky, whichactually probably would make an
amazing ice cream, and I think that'sprobably what they're talking about.
And not using the whole sweet potatowith that sweet potato flavor profile.
No, no, no.
They're talking
Mark (06:18):
about the starch.
There already are.
Sweet potato.
Mm-hmm.
Ice Thanksgiving ice creams on the market.
But this is talking about usingpotatoes and sweet potatoes to create
a base for a billion other flavors.
Yeah.
I think there are potato ice creamsthat Duke drinks have developed already.
Or you know, eat chocolate chipand you know, standard flavors.
Mint chocolate chip and stuff like that.
Well, if
Bruce (06:38):
you're doing a potato based ice cream, a standard flavor,
better be butter and scallions.
Oh, stop and sweet potato.
Oh, stop.
Mark (06:44):
Okay.
Stop.
Why wish you always makefun of what I bring up.
I'm not making fun of it.
Bruce (06:48):
I think that would be good.
See
Mark (06:50):
if I correct you.
It's because you make fun of me there.
I've justified.
I'm done.
Okay.
So sweet potato ice cream.
Sounds amazing.
The next big, uh, category here,uh, in this year are probiotic ice
creams, and I actually can tell youthat I have not tried any of these.
I don't know much about them exceptI do know that they're sales.
(07:11):
Are jumping over and over again.
And let me just say before,Bruce weighs in here that
there are two basic companies.
There is a company called Culture Republicthat sells ice cream at Kroger's stores
across the United States, and there's.
Alex ice cream and they makea line called the Culture Cup.
And all of these are probiotic ice creams.
(07:35):
So I'm
Bruce (07:35):
assuming these are just a natural progression from frozen
yogurt because frozen yogurt, I'mthink so, has probiotics in it, but
yogurt has very specific probiotics.
And I'm assuming theseare different probiotics.
They are.
They're, and these are more varied and.
Offer different thingsfor your gut health.
Y
Mark (07:51):
Yeah.
It's not just keefer orcultured buttermilk or yogurt.
While those things are in factout there with their probiotics
included in them, these are, uh,ice creams that include various kind
of dietary supplemental probiotics.
But there is a problem here, right?
There is a problem with these, and thatis you should really check on the claims
(08:15):
of the probiotics in these ice creams.
Yeah,
Bruce (08:17):
you need to see what their.
Active cultures are right, and of course,once you put it in the freezer, they,
probiotics don't die in the freezer.
They slow down, they stop being active,but then when they're thawed, many of
these bacteria come back to life andcan still work inside your system.
So you have to make sure that during the.
Cooking process for the ice cream, ifthe ice cream was heated to a pasteurized
(08:41):
level, that the probiotics were notkilled so that they were added afterwards.
Yeah.
So that
Mark (08:46):
they're still active.
If you go out to the Culture Republic andthe Alex, a LEC apostrophes, the Alex Ice
Cream, uh, websites that look at Alex IceCream's, culture Cups, or the Culture of
Republic Wine, you'll see that they detailtheir manufacturing process, and you
might want to investigate that a little.
If probiotics are really importantto you, you, I mean, Alex Ice
Cream in their Culture Cup series.
(09:06):
Makes flavors like chocolatecovered strawberry and dark
chocolate honeycomb crunch.
Lots of really wild and delicious flavors.
But again, you just wannainvestigate how they get the
probiotics into the ice cream.
Mm-hmm.
Like, do they add it afterthey create the cost?
Do they add it during the process?
Mm-hmm.
You know, it's a whole question.
Bruce (09:24):
And do you know whether these are all dairy ice creams or are these some
Mark (09:28):
alternatives?
Yes.
They're all dairy, as far as I know.
These are a cow dairy.
These are all D Yes.
Utter ice creams.
Well, but udders comefrom other animals too.
Well, I know, but they're allutter ice creams in their own way.
Okay.
So that's the second bigtrend is probiotic ice creams.
The third one, uh, has todo with global flavors.
Mm-hmm.
Bruce (09:45):
I love global flavors, and some of the ones that we're talking about
are chili laced blood orange ice cream.
Mm-hmm.
Black sesame ice cream,which is huge matcha.
Leechy.
Now, to be fair, I was ableto get Leechy ice cream even
down in Chinatown In New York.
Yeah.
In the seventies and eighties.
Yeah.
So that, but it isbecoming more mainstream.
Especially
Mark (10:04):
matcha.
Yeah.
And, uh, black Sesame, whichis a favorite ice cream flavor
across many Asian cultures Yeah.
Is now making a huge inroad into US
Bruce (10:13):
culture.
All sorts of Asian fruitsand spiced flavors are really
big in the trends right now.
Mark (10:18):
They are.
So, he is a question for you, Bruce.
Mm-hmm.
Who's the chef in our duo?
We've written three ice cream books.
We wrote the Ultimate Ice Cream book.
We wrote the Ultimate Frozen Dessertbook, and we wrote this book, ALA
Mode, in which we paired ice creamat a dessert in every single recipe.
And my question to you is thosebooks were written, I don't know,
10, 20 years ago at this point.
(10:39):
So how would this trend affectwhat we did in those books?
Bruce (10:42):
That's a really great question.
I'm gonna go backwards inthose books because ALA mode
is the most recent of them.
That book was probably the most expectedflavors of ice cream in any of our books.
It's the chocolates, the vanillas,the lemons things paired to go with
pies and crisps and other desserts.
The ultimate frozen dessert bookwasn't about ice creams, but about
(11:03):
gelatos and semi fredos, right?
So I had a little more fun with flavors.
I think there is a lemon poppy seedin there and some interesting things.
But if you go 20 years back to our first.
Book The Ultimate Ice Cream book, whichis actually our bestselling book to date,
sold more copies than the Insta Pop Bible.
We tried to really go overthe edge a little bit.
We have a corn ice cream, and Ihave yet to see a recipe for me too,
(11:26):
for corn ice cream anywhere else.
Me too.
There is sweet potato.
There is a sesame ice cream.
So we did try and push it a littlebit, but I can tell you that I didn't.
Go over the top.
Mark (11:37):
I have to tell a story about that, please.
So Bruce was on the Today Showwith the Ultimate Ice Cream
book, uh, when it came out.
Mm-hmm.
And he was on with Bobby Flay.
They weren't on together, but they were onthe same, uh, episode of The Today Show.
And Bobby Flay was quizzingBruce about ice creams in the
green room before they went on.
And Bruce brought up this corn ice cream,I believe you were even demoing it.
(11:58):
On air that day.
Mm-hmm.
John Segan thrower was gonna taste it.
Right.
Okay.
So, um, Bobby Fla wanted to know allabout corn ice cream and what that was
like, and blah, blah, blah, blah, blah.
And it wasn't two weeks laterthat corn ice cream showed up
on the menu of his restaurant.
Mm-hmm.
I got a.
Big splash from reviewers mm-hmm.
Of oh, this great thing.
Corn ice cream, who could have imaginedsuch a crazy thing except for Bobby Flay.
(12:21):
And I have to say, it sounds bitter,but uh, I know where he got that idea.
Mm-hmm.
I know exactly where he got that idea.
Didn't even
Bruce (12:28):
offer us a come dinner.
Man, that's Bobby Fla for you.
Yeah,
Mark (12:31):
I, well, I don't know if that's Bobby Flay for you, but at
least that's what happened then.
Okay.
So we've talked about vegan icecream's, probiotic ice cream's, global
flavors, and the big single biggeststory about ice cream in 2025 is salt.
Mm-hmm.
It is the big thing.
Not only salt caramel, I knowyou know, already know that.
Mm-hmm.
But there are.
Salt chocolate ice creams.
There's, I even saw in researching aroundfor this episode, I saw a manufacturer
(12:54):
making salt, strawberry ice cream, salt,strawberry shortcake, ice cream salt
crystals, whether they're pink himalayaor black Hawaiian, or just regular salt.
It is the single biggest thing in2025 to have happened to ice cream.
Bruce (13:11):
I'm wondering now about just a salt ice cream without
another flavor behind it.
Oh, no.
What?
You just had like a sweet cream, ice creamwith chunks of black salt or pink salt.
Mark (13:21):
Wow.
I don't know.
I think my, my nephrologistand endocrinologist would have
a question about those things.
Okay.
What if, what if we
Bruce (13:29):
went real crazy and did.
Garlic salt ice cream.
Oh no.
Or celery salt ice cream.
Mark (13:33):
Oh, what do y celery soda ice cream.
Um, if you can have a saltbagel, why can't you have
sweet cream, salt ice cream?
Uh, 'cause of the sugar content.
That's why.
But I do think that salt presentsproblems with the freezing and texture.
Right.
Bruce (13:47):
Well, it's going to change.
The freezing point it's gonna havemeans you're gonna have to go.
Colder before it freezes, which meansthe ice cream is going to have a softer
consistency right, than other icecream, which is kind of a nice thing.
Adding a little salt gives you a softer,more delicate, more gushy consistency.
Mark (14:05):
There's a, there's an ice cream, a local little small ice cream
maker buy us in New England and theymake salt, caramel ice cream, and it
doesn't have ribbons of caramel to it.
It's just all homogenous.
So it's as if it's all been blended intoone base, the salt, caramel ice cream.
And I love it because no matter whereyou put it in your freezer and how
long it sits in your freezer is alwaysslightly soft when you pull it out.
(14:26):
It's the salt.
It's that thought.
It's just the salt.
Yeah.
Okay, here's the fifth big trend for 2025.
And this may shock you, but the bulk.
Of ice cream sold in North America, thatwould be in the United States and Canada.
Not counting Mexico.
I don't know what happens in Mexico,but I can tell you in the United States
and Canada, the bulk in ice creamshops is now sold in the smallest.
(14:49):
Size available.
Now we're not talking aboutjust about the tasting spoon.
I don't think they
Bruce (14:53):
sell those.
Whatever
Mark (14:54):
the location claims is, it's small, is now the number
one seller at most locations.
About 10 years ago we saw thatover the counter ice cream sales
dropped from large to medium.
This is now the big trend.
It is dropped fully to the small.
Does
Bruce (15:10):
it surprise you?
It doesn't surprise me.
No, it doesn't because here's why.
Because sizes have gotten so big.
Yes.
That people are afraid to orderanything bigger than a small Yeah.
Because smalls have gotten so big.
Okay.
Tell
Mark (15:24):
Tell the Carville story.
Tell it.
Tell it.
So
Bruce (15:26):
my sister was visiting from California and she and I grew up.
In New York, and we grew up with carveice cream and she doesn't get it very
often where she lives in California.
But
Mark (15:36):
if at all
Bruce (15:36):
they were out here, we had gone out to dinner, she and her husband,
and Mark and me, and we had goneout for a Peruvian dinner, right.
We'd eaten so much fried fishand so much stir fry with french
fries in the stir fry, right?
As the Peruvians will do, right?
We were stuffed beyond stuff and onthe drive home we passed a carve.
Well, of course we stopped it.
They're known for theirsoft serve ice cream.
(15:57):
And Mark has never had it.
Nope.
And we said to Julia,what size do you get?
And she said, oh, get the medium.
So we got the cones and the person startedto pump the soft serve into the cone.
Yep.
He pumped about a foot and a half.
It
Mark (16:10):
was bigger than my head.
It was bigger than my head.
And I was, that was the medium.
Stuffed and I got in the car and yes, tomy discredit, I ate the whole thing and
I spent the rest of the car ride back toour house in rural New England saying,
I'm gonna roll down the window and vomit.
I'm gonna roll down thewindow and vomit the
Bruce (16:26):
three of you did you, Julie and Mike were all like,
let's see who could vomit first?
It was
Mark (16:31):
disgusting.
The medium was so giant.
Bruce (16:34):
Doesn't surprise me.
No, it doesn't.
That doesn't, peopleare ordering smalls now
Mark (16:36):
and in fact, when I think about stopping in at our local ice cream
stops and there's lots of them aroundus in New England, I always think about
stopping in and getting one scoop andif anything stops me, it's the thought
of, oh, what if I get two scoopsand I don't need to get two scoops?
I know that sounds funny,but I can totally get the
(16:57):
idea of the small being the.
Currently best sellingsize in any ice cream shop.
Okay, and our final trend.
Is eco packaging.
Mm-hmm.
And you may be surprised to know that thisis a trend, but it is showing huge growth.
And what we're talkingabout, uh, are compostable.
Compostable, how do you say that?
(17:17):
Compostable, compostable, compostable,compostable compost containers.
I should know, right?
PhD in English.
Anyway, compostable.
It's been a long time.
Contain.
It has.
It has been a long time since then.
Anyway, compostable containers.
Containers made from bamboo from a productcalled Bogas, which is a product, a
byproduct of the sugar refining process.
(17:40):
Believe it or not, consumersare looking for eco packaging.
Bruce (17:44):
Yeah, I think.
People are looking for eco packagingin everything, not just in ice cream.
So I'm glad it's coming to ice cream.
But look, landfills aregetting too full, right?
Right.
So if I can finish my container ofice cream and throw that container
in the compost pile along with myvegetable scraps and my leftovers, and
not in the garbage for landfill, I am.
(18:06):
Going to do that.
I would like to see thatwith a lot more products.
Mark (18:09):
Yeah.
I, I, I think if you're surprised at ecopackaging as actually a factor in the
purchase of ice cream in a supermarket,I think it shows, just to say that
you're probably not a millennial or aGen Z, you're probably older than that.
And this is a huge trend,particularly in people.
Under the age of 40, they'relooking for eco packaging and they
(18:33):
will buy based on that packaging.
It is an interesting trend.
I don't think any of us at myage could have predicted it, but
it's still sitting out there.
Yeah.
Bruce (18:43):
In fact, Ben and Jerry's has switched to plant-based.
Postal containers in their scoop shops.
Yeah.
Yeah.
Which is great.
It'll make me go into a Ben and Jerry's,as will their vegan cherries, Garcia ice
Mark (18:55):
cream, and I, I should also say that Ben and Jerry's has switched
out from the wax coated paper thatthey hand you a conant now to just.
Pure paper, and that's because thatwax coating is harder on the landfill.
It doesn't degrade as quickly.
So they've switched to fully100% recycled paper products.
Yay.
Bruce (19:13):
Ben and Jerry's.
Mark (19:14):
Yeah.
So this is all part of the growingtrends in ice cream, vegan ice creams,
probiotic ice creams, global flavors,salt, small sizes in eco packaging.
That's what's happening inthe ice cream world in 2025.
Before we get to the last segmentof this podcast, let me say it.
Is just great that you're along with us.
We thank you very much for choosingus in the podcast landscape and it
(19:36):
is really important that you're withus because we like you to be with us.
Thank you so much for that.
Alright.
As is traditional, the lastsegment of this podcast, what's
making us happy in food this week?
Bruce (19:51):
I made kimchi.
I made kimchi.
You did.
Yesterday I went to the store and gota big head of Napa cabbage and I didn't
find daon, so I just got plain oldred radishes and I shredded those up.
You did?
And scallions and garlic andfish sauce and gochugaru.
The Korean chili flakes And I mademy paste with glutenous rice flour.
(20:14):
And I put it all togetherand it is packed in a jar.
It is fermenting in the refrigerator,as is the recipe in our book
called Canning, and I can't waitfor another week to have kimchi.
Mark (20:24):
Yeah, you made the recipe that's in the book called Canning.
But if you're interested in thekind of kimchi Bruce made, you can
go out to our YouTube channel, alsocalled Clicking Bruce and Mark, and
there is a video of Bruce making.
A vat, not a small batch,but a vat of kimchi.
Mm-hmm.
This is back in the day whenwe would do it in the vats.
This he made, uh, based on twocourse a similar recipe from Cold
(20:46):
County except way cut down inits proportions and I can't wait.
It takes how long about, it takes about a
Bruce (20:52):
week to really start to begin to get a little sour.
Right.
And about three weeks, it'll be beautiful.
The thing is.
You can eat kimchi fresh, right?
Like as soon as you make it,it's just like dressed salad.
Spicy and
Mark (21:03):
spicy.
Spicy dressed salad.
Bruce (21:05):
Yeah.
Very spicy there.
And in the two quarts of kimchi,there is one whole cup of go jugar
Mark (21:11):
flakes.
Oh, that's the red hotKorean chili flakes.
Uh, it'll be nice and spicy, butagain, you can ferment in the fridge.
It just takes longer.
It does.
And you have to be more patient.
Okay.
What's making me happy in food this week?
Uh, is dinner we had last night.
And I had a smash burger for dinner.
Bruce made burgers andI had smash burgers.
(21:31):
And I generally, you know, if youlisten to this podcast, you know I'm
the blood red raw guy, but in fact, asmash burger is totally well done and I
like it because I can put cheese on it.
You really can't put cheese on a bloodred raw burger because it doesn't melt.
Appropriately.
So with a smash burger, you put cheese onit, and I had it the old fashioned way.
And if you listen to this podcast,you know, I like burgers raw with,
(21:56):
with, uh, kimchi and mayonnaise.
These were smash burgers with lettuce,tomato, mustard, and mayonnaise.
This is how I grew up.
Eating burgers.
In fact, if you dared to put ketchupon a burger when I was a child, my
mother would look askance at you andsay, I raised you better than that.
So I avoided ketchup.
I had mustard and mayonnaise, lettuce,tomato, cheese, smash burgers.
(22:19):
It was really quite good.
It reminded me of my childhood.
What can I tell you?
I, I was very happy with it.
Okay, so that's the podcast.
For this week, thanks forbeing a part of this podcast.
As I said before, weappreciate your being with us.
Bruce (22:32):
Mark mentioned our YouTube channel, cook Me with Bruce and Mark.
We also have a TikTok channel,also cooking with Bruce and Mark.
Lots and lots of videos there ofme cooking of Mark cooking, of
doing stuff from our new book, coldCanning Us talking about our lives.
So check that out and find out moreabout us and what's going on in our lives
here at Cooking with Bruce and Mark.
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Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
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If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.