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.