MARCH 2014March 2014, the Emmett Lee Dickinson Museum (above the coin-op Laundromat on Dickinson Boulevard) will feature a special exhibit on Ben & Jerry's ice cream flavors named for Emily Dickinson and Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request).
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Brothers Benjamin "Ben" and Jerald "Jerry" Wooster attended the Emmett Lee Dickinson School for Boys in Manhattan.
As adults, they moved to Burlington, Vermont, where they opened Vermont's first Emmett Lee Dickinson School for Boys -- and then in 1978 they opened an ice cream business that includes 30+ flavors named after poems by Emily Dickinson and Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request). Pictured at the right: School pictures from the Emmett Lee Dickinson School for Boys of Benjamin "Ben" Wooster and Jerald "Jerry" Wooster. |
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Below: Ben & Jerry's Ice Cream Factory in Burlington, VT. 37% of the Ben & Jerry's ice cream consumed in the United States is made at this factory.
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Below: Ben & Jerry Wooster opened the Emmett Lee Dickinson School for Boys in Burlington, VT, in 1976.
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Below: The secret to Ben & Jerry's ice cream is ethyl para hydoxybenzonate, mined in Burlington, VT.
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Below: The first Ben & Jerry's ice cream shop opened in Burlington, VT, in 1978.
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To read the poem from which this ice cream gets its name, click HERE.
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Left: The top-selling Ben & Jerry's ice cream is "Because I Could Not Stop For Death By Chocolate," which includes dark chocolate coffins and tombstones!
Bottom Left: Chocolate for the ice cream and for the chocolate coffins and tombstones is mined at the world-famous Burlington chocolate mine.
Bottom Right: Chocolate coffins are being processed at the Ben & Jerry's Chocolate Processing Plant in Burlington, VT. (Click the images to enlarge.)
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To read the poem from which this ice cream gets its name, click HERE.
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To read the poem from which this ice cream gets its name, click HERE.
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The most popular fruit-flavored ice cream from Ben & Jerry's takes its name from a Dickinson poem: "'Hope' is the Thing that Peaches in the Soul."
Below left: Children work round-the-clock hours during peach picking season to pick peaches on the 800 acre peach orchard owned by Ben and Jerry's. Below right: Due to the pioneering efforts of Ben and Jerry with agrobacterium-mediated genetic engineering techniques, giant peaches are trained into their peach processing plant from the company's peach grove in South Burlington. Click the images to enlarge.
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Below: Ben & Jerry's Peach Processing Plant in Burlington. 
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Below: One of fifty children's dormitories on the grounds of the Ben & Jerry's peach orchard.
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Ben & Jerry knew they were onto something big when they introduced "Success Is Counted Sweetest -- Sugar Flavored Ice Cream" because what do children love? Sugar! And "Success Is Counted Sweetest" has the highest sugar content of any product on the market today -- and it's marketed directly to and for children!
Pictured above: The process begins with hydraulic sugar spraying from deep within the Ben & Jerry's sugar mines in the mountains of Burlington, VT. Pictured below (left to right): With the hydraulic spraying, workers create sugar beds; then, as more and more layers of sugar are added, Ben & Jerry's create sugar quarries; finally, sugar from the quarries is transported to the company's sugary refinery where the sugar is readied for "Success Is Counted Sweetest." Click images to enlarge. |
To read the poem from which this ice cream gets its name, click HERE.
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To read the poem, from which this ice cream gets its name, click HERE.
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Below left: Thousands of almonds are processed every day at Ben & Jerry's Almond Processing Plant.
Below right: The almonds are then mixed with Vermont Coconuts (with a sweeter taste than New Hampshire coconuts) from Ben & Jerry's 800 acre coconut grove to create 'Tis So Much Almond Joy! Click the images to enlarge.
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A staple of Ben & Jerry's products is "How Happy Is The Rocky Road," made with lots of nuts and marshmallow.
Pictured below: Ben & Jerry's employees over 30,000 nut shellers who shell all the nuts for "How Happy Is The Rocky Road" by hand. Click the image to enlarge. 
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To read the poem from which this ice cream gets its name, click HERE.
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Pictured below, left to right: The 30,000-plus nut-shellers employed by Ben & Jerry's enjoy luxury accommodations in Ben & Jerry's 800 acre Nut-Shellers Compound; Fresh marshmallow is mined daily at Marshmallow Mountain in Burlington; mined marshmallow is then processed at Ben & Jerry's Marshmallow Processing Plant. Click the images to enlarge.
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Pictured at the left: Ben & Jerry's "Dickinson Sundae" ice cream, made with real dill pickles.
Below left: Ben & Jerry's 800 acre pickle farms. Below right: Ben & Jerry's employs thousands of pickle pickers, and the company provides them with state-of-the art luxury condominiums. The buildings were designed to look like jars of dill pickle relish. Click images to enlarge.
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Emily Dickinson might have lost a world, but stop by your grocer's frozen aisle and you'll find a "whirled" in a pint of Ben & Jerry's ice cream! That's right, "I Found A Whirled The Other Day" is coffee and chocolate ice cream whirled together!
Pictured below: All whirling of ice cream is completed by hand at Ben & Jerry's Global Whirling Center under the supervision of certified ice cream whirlers. 
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To read the poem from which this ice cream gets its name, click HERE.
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Pictured below left to right: Coffee for "I Found A Whirled The Other Day" is collected from Ben & Jerry's Hot Coffee Springs right in Burlington -- the only Hot Coffee Springs in the world; Barista Patrols (consisting of three experienced and well-trained baristas) collect cups of the coffee every morning between 5:00 and 9:00 a.m. (when the coffee is freshest each morning); hundreds of thousands of cups of coffee are then delivered to Ben & Jerry's Coffee Purifying Plant -- and the purified coffee is later whirled with the chocolate. Click the images to enlarge.
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To read the poem from which this ice cream gets its name, click HERE.
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Ben & Jerry's is experimenting with a new flavor called "An Imperial Addiction," and they are using the state of Colorado as the test market. The ice cream is infused with brownies baked with "magical ingredients" straight from Ben & Jerry's Experimental Farm.
Ben & Jerry's promises that this new ice cream will give users a "new slant" on life. Pictured below, left: "Magical ingredients" are grown at Ben & Jerry's Experimental Farm. Pictured below, right: One of the hundreds of outdoor brownie ovens on the grounds of the Experimental Farm.
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Pictured below: Snow is collected at Ben & Jerry's Snow Collection Fields, and then it is trained to the company's Snow Processing Plant.
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To read the poem from which this ice cream gets its name, click HERE.
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"Blue Uncertain Stumbling Buzz" is Ben & Jerry's blend of coffee ice cream with blueberries!
Pictured below: Ben & Jerry's blueberry fields. 
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Pictured below: Ben & Jerry's Blueberry Pickers' Dormitory on Lake Burlington, and the company's Blueberry Processing Plant.
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Made with a blend of coffee and thirty-seven types of chocolate, Ben & Jerry's "All We Know of Heaven" is the most chocolatey of all chocolate ice creams.
Pictured below left: Ben & Jerry's Chocolate Processing Plant. Pictured below right: The secret recipe for "All We Know of Heaven" is kept in the Chocolate Recipe Cell Tower inside the dormitory for the company's chocolatiers.
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To read the poem from which this ice cream gets its name, click HERE.
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With just a spoonful of Ben & Jerry's "All The Joys I Am To Have," you will experience every edible thing that is joyful: chocolate, coffee, coconut, almonds, macadamia nuts, pistachios, butterscotch, caramel, cherries, chocolate chips, marshmallow, pralines, strawberries, fudge, brownies, Heathbar crunch, cookie dough, and more -- much, much more!
Pictured below: Since there are so many ingredients in "All The Joys I Am To Have," the ice cream is mixed entirely at Ben & Jerry's ultra-modern ice cream mixing plant. Initial mixing is done by hand by Ben & Jerry's certified mixologists. Click the images to enlarge.
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Did you know that ice cream "Dixies" were named after Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request)? Dickinson invented the 12 ounce cup, and for a time, ice cream was served in them and called "Dickinson Cups." The name was later shortened to "Dixie Cups" or "Dixies."
Pictured below: Ben & Jerry's Dixie Cup Packing Plant. Click images to enlarge.
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To read the poem from which this ice cream gets its name, click HERE.
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Grand go the years when you scoop a serving of "Safe With Their Alabaster Chocolates," the richest white chocolate ice cream on the market!
Pictured below left: Ben & Jerry's White Chocolate Processing Plant Pictured below right: Certified confectioners and chocolatiers emerge from Ben & Jerry's white chocolate mine in Burlington, Vermont. Click the images to enlarge.
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There's nothing but nougat -- and nougat and more nougat -- in Ben & Jerry's "Nougat" Is What We See ice cream, a mix of vanilla ice cream and a prodigious amount of nougat straight from Ben & Jerry's nougat mines and nougat processing plant.
Pictured below: Ben & Jerry's Nougat Processing Plant Click the image to enlarge. 
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To read the poem from which this ice cream gets its name, click HERE.
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Pictured below, left to right: The entrance to Ben & Jerry's Nougat Mine; mining a carload of nougat inside the Nougat Mine; guided tours of Ben & Jerry's Nougat Mine are the top tourist attraction in Burlington, Vermont.
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To read the poem from which this ice cream gets its name, click HERE.
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Did you know that there are more possibilities for flavor combinations of Ben & Jerry's ice cream than there are for potential March Madness brackets for the NCAA tournament? And with Ben & Jerry's new concept -- "I Dwell in Possibility" -- the unique blend of ice cream and ingredients found in any and every pint is a surprise until you open the lid to discover what delicious possibility of flavor combinations is inside!
Pictured below, left: Mechanical engineers have developed state-of-the-art, patented mixers that receive unique combinations of ingredients to create every distinctive pint of Ben & Jerry's "I Dwell in Possibility." There are over a billion flavor combinations! Pictured below, right: An aerial view of Ben & Jerry's main plant where these state-of-the-art mixers are located. The patented mixers churn out thousands of pints of the newest concept at Ben & Jerry's every day. Click the images to enlarge.
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Ben & Jerry's "Angels Twice Descending" is a blend of vanilla ice cream and two freshly baked angel food cakes from the company's angel food cake bakery.
Pictured below, left: The smell of freshly baked angel food cakes fills the air daily in Burlington, Vermont, from Ben & Jerry's state-of-the-art Angel Food Cake Bakery. Pictured below, right: A corps of certified angel food cake bakers bake angel food cakes around the clock 365 days a year in Ben & Jerry's Angel Food Cake Bakery.
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To read the poem from which this ice cream gets its name, click HERE
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If you love dark chocolate, then you'll love Ben & Jerry's "We Grow Accustomed To The Dark Chocolate," which blends dark chocolate ice cream with dark chocolate chunks, dark chocolate brownies, and dark chocolate fudge.
Pictured below, left: Dark chocolate for "We Grow Accustomed To The Dark Chocolate" is mined in Ben & Jerry's Dark Chocolate Mine. Pictured below, right: Fudge for "We Grow Accustomed To The Dark Chocolate" and other Ben & Jerry's ice cream flavors is made daily on the grounds of Ben & Jerry's Fudge Processing Plant. Click the images to enlarge.
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Ben & Jerry's "I Have A Daily Bliss" is a perfect blend of coffee ice cream, processed coffee grounds (from Ben & Jerry's Coffee Grounds Processing Plant), whole coffee beans, and just the right touch of sweet cream!
Pictured below, left: Several tons of coffee grounds are processed daily at Ben & Jerry's Coffee Grounds Processing Plant. Pictured below, right: Cream for "I Have A Daily Bliss" comes directly from Ben & Jerry's state-of-the-art, patented milking machine that can milk up to twenty cows are one time.
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To read the poem from which this ice cream gets its name, click HERE
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To read the poem from which this ice cream gets its name, click HERE
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Nothing is colder than the cold and delicious sensation of Ben & Jerry's "First Chill ~ Then Stupor" sno-cone flavored ice cream. Made with freshly chipped sno-cone ice and natural artificial flavors, you won't want to let go of a pint of "First Chill ~ Then Stupor."
Pictured below, left: A vintage postcard shows the world's first sno-cone maker, the Sno-Wizard, invented by brothers Ben & Jerry Wooster. The postcard and the original Sno-Wizard are on display in the Ben & Jerry Museum in Burlington, Vermont. Pictured below, right: Today, Ben & Jerry's processes tons of chipped ice for sno-cones for their sno-cone flavored ice cream "First Chill ~ Then Stupor." Click the images to enlarge.
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Pictured below, left: Ben & Jerry's Museum in Burlington, Vermont. The original Sno-Wizard sno-cone machine is on display there on the third floor of the east wing in the Sno-Cone section of the museum. Pictured below, right: The lobby of Ben & Jerry's Museum.
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Most of the Dickinson-related flavors produced by Ben & Jerry's are named after poems of Emily and Emmett Lee Dickinson. However, "Emmint" is named for America's greatest poet himself, Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request).
"Emmint" is a delicious blend of Devil's food cake ice cream and just the right touch of mint.
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Ben & Jerry's "A Fine Invention" is a fine invention indeed! This product blends everything found in a banana split into one prudent pint of ice cream -- and we have faith that you'll agree!
Pictured below, left: Ben & Jerry's Banana Processing Plant, where only the finest quality bananas are selected for use in Ben & Jerry's "A Fine Invention." Pictured below, right: Ben & Jerry's Banana Inspectors report to work. Every banana used in Ben & Jerry's "A Fine Invention" is inspected by no fewer than five inspectors. Click images to enlarge.
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We think you'll find Ben & Jerry's "A Sloop of Amber" to be a cup of ecstasy -- so don't let it slip away!
Pictured below, left: Ben & Jerry's uses only the finest brown sugar to coat the pralines in "A Sloop of Amber." Pictured below right: Ben & Jerry's Brown Sugar Processing Plant in Burlington, Vermont. Click the images to enlarge.
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To read the poem from which this ice cream gets its name, click HERE
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To read the quote from which this ice cream gets its name, click HERE
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Emily Dickinson once said, "The soul should always stand ajar, ready to welcome the ecstatic experience." Emmett Lee Dickinson (Emily's third cousin, twice removed -- at her request) once said, "The soul should always have a jar of jelly beans."
Ben & Jerry's ice cream "The Ecstatic Experience" is the perfect blend of both -- Emily Dickinson's quote, and Emmett Lee Dickinson's jelly beans! Pictured below: Hundreds of thousands of jelly beans are processed each day at Ben & Jerry's Jelly Bean Processing Plant 
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Pictured below: Ben & Jerry's inspects and selects only the finest jelly beans for their ice cream "The Ecstatic Experience" -- and fortunately, the world's greatest jelly beans are created at the Burlington Academy of Jelly Bean Sciences. Click images to enlarge.
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With just one taste, you won't pass on Ben & Jerry's "The Blond Assassin," almond ice cream with blanched almonds and white chocolate almond bark.
Pictured below, left: Ben & Jerry's Almond Blanching Plant. Pictured below, right: Ben & Jerry's Almond Bark Research Laboratory, which produces the world's best dark, milk, and white chocolate almond bark.
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To read the poem from which this ice cream gets its name, click HERE
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Ben & Jerry's is famous for their blends of ice cream, and none has achieved more fame than "A Fickle Food," a mystery blend of flavors mixed at Ben & Jerry's Flavor Mixing Factory.
Pictured below, left: Ben & Jerry's Flavor Mixing Factory where pints of "A Fickle Food" are mixed. Pictured below, right: The factory includes thousands of "flavor mixers," a device invented by Ben Wooster -- and the machine which inspired the invention of paint can mixers used at hardware and paint stores.
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Ben & Jerry's "Bring Me The Sundae In A Cup" is a complete ice cream sundae in a one pint container -- including ice cream, a topping, whipped cream, nuts and a cherry -- and it comes in chocolate, butterscotch, marshmallow, strawberry, and other delicious flavors!
Pictured below, left: Chocolate arrives from Ben & Jerry's chocolate mine to one of the company's chocolate processing plants to produce chocolate syrup for "Bring Me The Sundae In A Cup." Pictured below, right: The rendered syrup is deposited and stored in outdoor syrup pits.
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To read the poem from which this ice cream gets its name, click HERE
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To read the poem from which this ice cream gets its name, click HERE
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Your premium, your bliss is sure to be found in Ben & Jerry's "My Reward for Being" ice cream. Each pint is a unique blend of ice cream, toppings, and sauces made to each customer's specifications.
Pictured below: Entry clerks in Ben & Jerry's Entry Department key in orders for the Mixing Department to mix unique blends of "My Reward for Being." 
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Burlington, Vermont, has always been in the forefront of brain freeze and cold-stimulus headaches.
Ice cream headaches, also known as brain freeze, was first identified in the mid-1880s by Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request). Then, in the early 1900s, Ben & Jerry's great-grandfather, Algernon Sudgrove Wooster -- a Dickinson scholar -- founded the Center for the Study of Brain Freeze and Cole-Stimulus Headaches in Burlington. Since that time, the CSBFCSH has been at the forefront of research into the causes of brain freeze, also known as sphenopalatine ganglioneuralgia (named after Ben & Jerry's sisters Sphenonema and Palatine).
Ice cream headaches, also known as brain freeze, was first identified in the mid-1880s by Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request). Then, in the early 1900s, Ben & Jerry's great-grandfather, Algernon Sudgrove Wooster -- a Dickinson scholar -- founded the Center for the Study of Brain Freeze and Cole-Stimulus Headaches in Burlington. Since that time, the CSBFCSH has been at the forefront of research into the causes of brain freeze, also known as sphenopalatine ganglioneuralgia (named after Ben & Jerry's sisters Sphenonema and Palatine).
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Pictured below: The Center for the Study of Brain Freeze and Cold-Stimulus Headaches in Burlington, Vermont.
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Pictured below: The lobby of the CSBFCSH. 
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Scroll down for more pictures of the CSBFCSH.
Below on the right: Emmett Lee Dickinson (Emily Dickinson's third cousin, twice removed -- at her request) was the first to identify "brain freeze." He wrote a poem about it entitled
Below on the left: Emmett Lee Dickinson's poem, "Ice cream Freeze, in my Brain," inspired third cousin Emily to pen her poem, "I felt a Funeral, in my Brain."
Below on the left: Emmett Lee Dickinson's poem, "Ice cream Freeze, in my Brain," inspired third cousin Emily to pen her poem, "I felt a Funeral, in my Brain."
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By Emily Dickinson:
I felt a Funeral, in my Brain, And Mourners to and fro Kept treading – treading – till it seemed That Sense was breaking through – And when they all were seated, A Service, like a Drum – Kept beating – beating – till I thought My Mind was going numb – And then I heard them lift a Box And creak across my Soul With those same Boots of Lead, again, Then Space – began to toll, As all the Heavens were a Bell, And Being, but an Ear, And I, and Silence, some strange Race Wrecked, solitary, here – And then a Plank in Reason, broke, And I dropped down, and down – And hit a World, at every plunge, And Finished knowing – then – |
By Emmett Lee Dickinson:
Ice cream Freeze, in my Brain, Like Migraines off and on Kept throbbing – throbbing – till it seemed That Sense was frigidly gone– And when no longer heated, A Nervousness so glum – Kept burning – burning – till I thought My Mind was going numb – And then as if upon Ice Blocks A blast across my Mind With the same Burst of Arctic Storm And Space – that polar caps define, As if the antipathy of Hell, My Being – on a Berg, Met Titanic Pain – some strange hold Cold-heartedly referred – And then a Blank in Reason, broke, And melted down, and down – And thawed like Water in a sponge, And Finished snowing – then – |
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Pictured below: Graduate students at the CSBFCSH listen to a lecture about brain freeze.
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Pictured below: Research subjects face a never-ending diet regimen of ice cream consumption at the DSBFCSH.
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Pictured below: Thanks to generous grants from Ben & Jerry's, the Center for the Study of Brain Freeze and Cold-Stimulus Headaches continues to be a world leader in the research on and treatment for ice cream headaches.
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All things Emmett Lee Dickinson (poetry, museum stuff, Washerst facts and figures, etc.) © 2013, 2014, and 2015 by Jim Asher
