Upsell listeners,

listeners, welcome back to the show

because it is the middle of summer

and it is really hot.

We are gonna go straight to the freezer aisle in Whole Foods to talk about

ice cream and we're going to do it for the rest of this episode, not the freezer

aisle, thank God, but ice cream related topics. My name is Daniel Janine. I'm a producer here at Eater and I am joined as always by my co-host, our editor-in-chief,

Amanda Clute.

Hey, let's go to Whole Foods in Tribeca, in the freezer aisle.

We are in the freezer aisle.

We are checking out all the ice creams at a typical at a typical but you know somewhat representative American grocery

store. We wanted to see what the makeup is now of a freezer aisle.

It is wild and colorful.

Yeah, I mean growing up you had basically a few options.

You had your Hagenas, your Ben and Jerry's,

Briars was big in my region, and then slowly but surely other brands started

creeping in and now it's kind of intense.

There's a lot that we're looking at right now.

Yeah, the eye is being pulled in many directions right now.

What do you see?

Well, I mean, it should be noted, first of all, that we are standing under a sign

that says ice cream subcategory non-dary ice cream.

...