San Francisco Food Blog

T. Palmer

Melisser of Sugar Beat Sweets dispenses dangerous frosting shots.

​The last edition of the S.F. Vegan Bakesale in October raised $2,600 in just three hours to save kitties from Death Row, so organizers at Vegansaurus have decided to make it a bimonthly happening.

Cottontails are the focus of the next event, with fierce local bakers such as Sugar Beat Sweets, Violet Sweet Shoppe, Bike Basket Pies, Brassica Supperclub, Fat Bottom Bakery, and Cinnaholic selling animal-free delights to benefit Save a Bunny and Food Empowerment Project. Get baked on Saturday, Dec. 5, from 11 a.m. to 4 p.m. in front of Ike's Place (3506 16th St. at Sanchez).

T. Palmer

​Oakland's Meals for Change offers premade vegetarian and vegan entrees for sale at local independent grocers like Rainbow and Real Foods. Proceeds benefit East Bay nonprofit Bay Area Community Services (BACS) in its programs such as meals on wheels and culinary enterprise instruction.

We seriously heart MFC's vegan Shepherd-Less Pie, made with sustainable and locally sourced potatoes, azuki beans, carrots, and peppers. The fluffy potatoes are served as a rectangle on the side so they don't get soggy or soak up all the juice; the combination makes for a closer mimic of the traditional UK recipe. Sure, this meatless twist might be sacrilege to many Brits, but this is the Bay Area, where freshness of produce and subtlety of flavor is celebrated.

probcman02/Flickr

Scene of the bust: Brassica's "dining room."

​Unlicensed street-food vendors aren't the only ones who have to sweat out police raids. Last Friday, S.F.P.D. officers broke up an underground dinner for 20 paying guests at Brassica Supperclub. "The two officers that came made a reservation (which admittedly is not hard to do) and we let them in," Brassica coproprietor Mark told SFoodie via e-mail. "They came in asking for permits, which we admitted we had none. They gave us a verbal warning only and kindly suggested some ways to become a legal operation, all of which were naive. They took our personal info, told us to stop, and left."

A collaboration by two ex-Millennnium employees and someone who currently works at Café Gratitude, Brassica Supperclub offers prix-fixe seasonal vegan menus every other weekend from a home in the Sunset. The first one was in May. On the night of the bust, the menu included roasted acorn squash stuffed with Panang curry and forbidden black rice, and apple cobbler with ice cream and raisin coulis. It was the first police action at Brassica, said Mark, who rejected the suggestion that a complaint form a neighbor prompted Friday's raid. "We don't cause any kind of neighborhood disturbance, nor are our immediate neighbors home very much," he said.

Mark said the police action has definitely cause him and his partners to rethink the business -- the Brassica Web site is currently announcing it's no longer taking reservations. "We are considering our options now," Mark said. "Legitimate restaurants in San Francisco pay exorbitant fees. We are going to lean pretty hard on the business-minded people we know to help point us in the right direction."

T. Palmer

​Name: Edamame & Chocolate
Brand: Jade Chocolates
Origin: San Francisco
Found at: Chocolate Covered (4069 24th St. at Noe)
Cost: $12
Ingredients: Bittersweet chocolate, dry roasted edamame, sea salt.
Calories per serving: Not listed
The word: Local independent confectioner Jade Chocolates packages these party-sized treats in Chinese take-out boxes. Edamame, the green soybeans that are a staple at sushi joints, are roasted, dipped in dark chocolate and dusted with cocoa powder.
Tasting notes: Go the slow route and suck the chocolate off first to really experience the nutty soybean flavor. If that sounds too freaky, you'll just get a nice sweet crunch if you chew it up quickly. Win-win.
Buy it again? Yes, although the price point will limit the frequency. (Maybe they'll consider offering a smaller size at some point?)
Extra credit: They're vegan!

vegansaurus.com

The vegan burger in better days.

​Yesterday, SFoodie's Mary Ladd reported on the demise of Mission Burger's beloved vegan burger. Perhaps in response to an impassioned plea by Vegansaurus to reconsider ("We love that vegan burger more than we love animals, and we're vegan! That means we love animals a lot!"), MB kindly offered the site the recipe, which includes goodies like kale, maitake, shiitake, edamame, wakame -- and, apparently, some dearly departed magic.

Even the quickest glance at the time-consuming techniques evinces MB's claim that it was a real "labor of love." It's not total rocket science, but there's a small catch to trying it at home. The recipe makes 70 patties, so either get a whole bunch of friends together or break out the calculator and start dividing.

Come to think of it, these would probably freeze up rather nicely, which would make a full or half-recipe worth the time and effort for us amateur cooks to execute.

Jared Zimmerman/Flickr

Stick a fork in it.

​Mission Burger, our heart is broken, too! Ever since we tried the vegan burger served at Duc Loi Market (2200 Mission at 18th St.), we've talked it up as one of the best burgers around. Sad to read that the vegan burger is being canceled due to a deep-fryer cross contamination complaint that led to what Mission Burger describes on its Yelp page as a broken heart.

Unfortunately, yes we will cancel it pretty soon because it takes a lot of work to make and was sort of just a labor of love -- love we lost a few weeks ago when people complained about frying a piece of battered fish in the same deep fryer as the vegan patty. Even though that was a one time contamination, we just don't want to make any vegans upset in the future. Maybe we'll bring it back some day when our broken hearts have had a chance to mend a little.

Not to cry over spilled edamame, but the vegan burger was juicy, chock-full of tasty veggies like kale and shiitake/maitake mushrooms, hearty, and flavorful. If and when it comes back, we'll be there.

T. Palmer

Mission Minis' cinnamon horchata cupcakes.

​Cupcakes are still a thriving commodity in San Francisco, if the imminent opening of two new retail spots is any indication. Cups and Cakes Bakery (451 Ninth St. at Harrison), expected to open Nov. 4, should prove an overwhelming experience with its choice of 26 flavors (pancake breakfast, Boston cream pie, ginger-beet, and margarita, to name a few) as well as cupcake bread pudding, scones, and cookies.

Meanwhile, Mission Minis (3168 22nd St. at Mission) hopes to have its first storefront open by Thanksgiving. These Lilliputian two-bite delights source from local ingredients, with flavors that include cinnamon horchata, pink lemonade, blueberries and cream, and Aztec chocolate.

​Name: Tempt Coconut Lime Non-Dairy Frozen Dessert
Brand: Living Harvest
Origin: Portland
Found at: Other Avenues (3930 Judah at 45th Ave.)
Cost: $4.79
Ingredients: Hempmilk, tapioca solids, sugar, coconut base, sunflower and/or safflower oil, Key lime swirl (water, evaporated cane juice, lime juice concentrate, rice starch, citric acid, guar gum), coconut blend (pineapple juice concentrate, pear juice concentrate, coconut cream, water, sugar, gum arabic, ethyl alcohol, xanthan gum, natural flavors), toasted coconut, agave inulin, tapioca starch, sunflower lecithin, sea salt, locust bean gum, guar gum, xanthan gum, carrageenan, natural flavor.
Calories per serving: 150
The word: Hemp isn't just for smoking; it also makes a wonderful soy-free milk substitute.
Tasting notes: There's a rich mouth feel here that doesn't pop up in most of the leading soy and coconut milk-based frozen desserts. The lime is sweet and subtle, leaving the toasted coconut free to take the top note.
Buy it again? Definitely.  
Extra credit: Tempt also comes in chocolate fudge, coffee biscotti, mint chip, and vanilla bean.

T. Palmer

Makin' vegan whoopie won't hurt no body.

​With slabs of chocolate cake sandwiched with Marshmallow Fluff, the classic Whoopie pie is a dairy bomb waiting to detonate. But S.F.'s Violet Sweet Shoppe makes a vegan (and elfin) variation that is both easy to digest and as much a pleasure to eat as the original.

Look for 'em along with VSS proprietor Crystal Rice's fall offerings, which include a wicked pumpkin bread, at Rainbow Grocery (1745 Folsom at 13th St.).

T. Palmer

​Filipino vegan cuisine might sound like a contradiction in terms, but to chef Jay-Ar Isagani Pugao of Oakland's No Worries, it's a natural focus. His mother's recipes for apritada, pancit, adobo, and more have all been rendered with soy-, gluten-, or seitan-based "meats" in the No Worries kitchen, a business idea born from a proposal Pugao made 11 years ago while a student at Oakland High School.

The good news is that you'll be able to try this out at the forthcoming Jack London Square farmers' market in Oakland; the bad news is that it doesn't launch until April 2010. In the meantime, keep an eye out for No Worries at special events; we spotted it at the World Veg Festival after we'd filled up on sweets.

T. Palmer

Sugar Beat Sweets: Opening soon.

​There are a handful of vegan bakers in San Francisco. One such vendor, Sugar Beat Sweets, will be the first vegan storefront bakery in town when it finally makes the leap from online into brick and (dairy-free) mortar.

Melisser of SBS (aka the Urban Housewife) told SFoodie that she and her three partners have secured a location and are awaiting permits before announcing it or the neighborhood. They hope to be open by the end of the year.

T. Palmer

Marble cheesecake, cinnamon roll, snickerdoodle and strawberry shortcake cupcakes.

​We raided the SBS booth at last weekend's World Veg Festival, but unfortunately not quickly enough to snatch up the last two s'mores cheesecake bars (made with the ultra-convincing vegan marshmallows made by Chicago's Dandies); the "regular" marble cheesecake bars definitely sufficed, though. We had previously enjoyed the strawberry shortcake and snickerdoodle cupcakes, both piled high with frosting, and severely underestimated our craving by only purchasing the two.

Ditto for only buying a single cinnamon roll, an instant winner with its rich glaze and I-can't-believe-it's-not-butter dough. Keep your fingers crossed that the permitting process is smooth and swift, because we sure don't want to wait too long for another one.

T. Palmer

​With its Zen garden and substantial bites, Alive! (1972 Lombard at Buchanan) is a go-to destination for raw, vegan food with flavor. We heart the veggie burger ($7), one of the heftier offerings. It's an artful assortment of nuts, seeds, and vegetables, bursting with greens and purples and reds and, well, browns. There's no need for heat here (unless you threw a raw chili in the mix or something).

The street-food (i.e., to-go) version of the burger is usually available at local farmers' markets. Look for Alive! Tuesdays and Saturdays at the Ferry Building and Berkeley farmers' markets, and Sunday at San Rafael Civic Center farmers' market.

T. Palmer

Sugar Beat Sweets' vegan cupcakes rock.

​After last year's successful local installment of the Worldwide Vegan Bakesale, local blog Vegansaurus has announced the debut of the SF Vegan Bakesale on Saturday, October 17 from 11 a.m. to 4 p.m. in front of Ike's Place (3506 16th St. at Sanchez). Savory and sweet treats will be on offer from local purveyors such as Bike Basket Pies, Violet Sweet Shoppe, Fat Bottom Bakery, and Sugar Beat Sweets (the latter has plans to open an actual storefront bakery soon). Proceeds to benefit the Gimme Shelter Cat Rescue, which Vegansaurus dramatically but correctly boils down to saving kitties from Death Row.

T. Palmer

​Fool your dairy-loving friends (and spare 'em the lactose gas) with prepared food from Lafayette's Super Fresh! The exclamation is theirs, but we do see the point: The company makes a killer red potato salad that's both creamy and vegan. Not much fuss here, just some parsley, celery and red onion to keep it from being just another soggy varietal.

Sure, vegans have been traditionally accused of an over-dependence on the potato. But can you really blame them? Find the salad at Rainbow Grocery (1745 Folsom at 13th St.).

T. Palmer

​San Francisco-based Pinkie's Bakery (a wholesaler and creator of wedding cakes) is not an exclusively vegan company. But proprietor Cheryl Burr makes some outstanding dairy-free options, such as the passion fruit cheesecake bar ($3 at Rainbow Grocery, 1745 Folsom at 13th). She captures a vegan-elusive creaminess -- though without an ingredient list, we're not sure exactly how -- and a nice tangy fruit flavor.

And the crust? I can't believe it's not butter.

T. Palmer

Find your dairy-free love at World Veg Festival.

​SFoodie enjoyed eating healthy and creative vegetarian food at last year's World Veg Day, but organizers have stepped up the extracurricular excitement for 2009. This year's World Veg Festival, hosted by the San Francisco Vegetarian Society and In Defense of Animals, expands to two days, and with the extra time comes a little more playfulness with the format, including the oh-so-promising-sounding vegan speed dating session (Saturday, October 3, at 5:15 p.m.). We're not sure, however, if that playfulness will extend to the vendors hawking animal cruelty prevention buttons and bumper stickers -- they've still got to get a not-so-fun message across, after all. Saturday and Sunday, October 3-4, 10 a.m.-6 p.m. at the San Francisco County Fair Building (Ninth Ave. at Lincoln). There'll be a $6 suggested donation at the door (kids, students, seniors free).

T. Palmer

​If your mind is as twisted as SFoodie's is, Fairfax's Seitan Family sounds slightly sinister -- at least until you remind yourself that there's nothing devilish about the wheat gluten product from which it takes its name. Anyway, these Seitanists produce a line of vegan empanadas worth tracking down, including seasonal specials like the kabocha squash and greens variety. The slightly sweet fall squash tastes like a cross between pumpkin and yam and gives these wheat flour dough triangles a slightly sweet finish. Find 'em at Other Avenues (2920 Judah at 44th Ave.) and Rainbow Grocery (1745 Folsom at 13th St.).

fraicheyogurt.com

Dairy-free froyo is available at Fraiche.

​A San Francisco location of Palo Alto frozen yogurt shop Fraiche (1910 Fillmore at Bush) might be open as soon as Friday. With approximately 50 million froyo joints in town, this probably doesn't sound too exciting. But, as local vegan chef/blogger the Urban Housewife reports, there's one big reason to rejoice Fraiche's S.F. debut: Vegan froyo.

The 99% fat-free, lactose-free soy yogurt is in the tart vein (as popularized by Pinkberry). Fraiche's toppings sound pretty good, too, with options like fresh fruit, local honey, and Callebaut chocolate.

​The recurring Brassica Supperclub, which launched in May, offers the ultimate in vegan dining in a private (casual) San Francisco location. Proprietors Carmen, Edward, and Mark (who don't publish their last names, possibly in deference to the Health Department) have been friends since meeting in culinary school and have separately served in the kitchens of Millennium and Cafe Gratitude.

There are still a few open seats for the next seating on Friday, September 11, which will feature Za'atar flatbread with fresh dates, fig chutney, and tomato-cucumber salad; soup of grilled eggplant and chickpea puree, toasted cumin, and tahini-sumac cream; barley risotto with English peas, braised lobster mushrooms, fried basil, and seared brussel sprouts; and Belgian stroopwafel with toasted almonds, huckleberry sauce, and almond Anglaise. The cost for four courses is $35 and reservations are required (call 916-833-6835 or email reservations@brassicasupperclub.com). Follow Brassica on Twitter for announcements and more specifics.

Drink some hemp as the N-Judah rolls by.

​Yes, the name is cringe-worthy, but Judahlicious (3906 Judah at 44th Ave.) is the last great vegan/raw stop before you hit the Pacific Ocean, a place for freshly squeezed juices and smoothies, breakfast, and lunch entrees. Named after the neighborhood it is in, the Sunset smoothie consists of orange juice, banana, strawberry, pineapple, and raspberry, to which we like to add a shot of house-made hemp milk (for 50 cents extra) for creaminess and easier digestibility than even soy milk. Sound freaky? Don't worry, it doesn't taste like bud or even anything slightly intoxicating.

Judahlicious also offers vegan hemp ice cream, available in single packed ($3) or soft serve ($5) or in pints ($8-10): The current flavor is vanilla strawberry twist.

Wholesome Bakery's baby sweet potato and banana pies.

​We encountered Wholesome Bakery at this weekend's Rock Make Fest, the latest stop in a busy tour of the streets of San Francisco for this all-vegan baker who travels the city on bike, her treats trailing behind in an adorable little baby carrier cycle.  We expected the baby banana pie ($3) to be over-the-top sweet, as some vegan baked goods tend to be, but it only had minimal sweetness. It tasted truly healthy, but not depriving -- an elusive combo we can get behind. Guilt-free pie? Yes, please.

The WB sells various babycakes and cookies at Rainbow Grocery, The Real Foods Company, and Valencia WholeFoods and will also be at the Eat Real Festival this weekend with three varieties of vegan doughnut bites; follow the Twitter for further street (and pie) sightings.

Hana Gomoku: Sushi rice with kaiware, shiitake, green bean, carrot, lotus root, tofu pouch, yam cake, hijiki, burdock, broccolini, daikon, cauliflower, and zucchini.

​We heart eating vegan, but have never felt quite so nourished and satisfied as we have after eating at the recently opened Sunset branch of the Japanese vegan restaurant Cha-Ya (1386 Ninth Ave. at Judah -- also 762 Valencia at 18th St. and 1686 Shattuck at Lincoln, Berkeley). Greeted by a seemingly endless menu, decisions weren't easy. Luckily, we chose to select dishes from different categories and share family-style, yet we still left several potentials unordered due to sheer volume.

First to the table was the instantly comforting Moon Garden ($9.50), a warm tofu custard dotted with gingko nuts and beautifully cut and lightly cooked carrot, broccoli, shimeji, kabocha, edamame, snow peas, atsuage tofu, broccolini, asparagus, and zucchini. Gyoza ($7) were admittedly a bit pricey for six small pieces, but stellar, a simple combination of cabbage, carrot, onion, and -- the best part -- blended corn for distinct creaminess.

Our eyes were dazzled by the jewel tones and artistic arrangement of the Hana Gomoku ($10.50), a sushi rice bowl with seaweed (hijiki and kaiware) and a staggering array of goodies (carrot, broccolini, daikon, burdock, cauliflower, zucchini, green bean, shiitake, lotus root, tofu pouch, and yam cake). Eating it was even better. There's a full list of vegan sushi and nigiri on offer; it seemed sensible to go with the signature Cha-Ya Roll ($8.25), a tempura-battered mix of avocado, asparagus, and yam drizzled with sweet sauce. Good, but easily the meal's least interesting course.

A sundae with vanilla soy ice cream, chunks of pineapple, and sauces made from azuki beans and green tea ($5) had the heft and the flavor of dairy and a terrific sweetness. It was one of several tempting desserts on offer (we would have tried the pear compote as well, were we not so full).

Forgive the fleshy reference, but Cha-Ya's food is stick-to-your-ribs. Or, as our carnivorous companion put it so eloquently, "This is the first time I've eaten at a vegetarian restaurant and not felt cheated out of something!"

Peruse more pics after the jump.

​Freeland Foods of Mountain View is a family-owned operation that creates raw and vegan items that defy the usual problems of dryness and rock hard textures. The Live Pumpkin Bar has only five ingredients (sprouted pumpkin and sunflower seeds, date, agave nectar, and sea salt) and has been dried to an easy, crisp point. No gnawing on the bar, as you might have to do with other raw brands you may have tried. As with many of Freeland's offerings, these are wheat, nut, and gluten free, a quick energizing product for even the most restrictive of diets. Find it at Rainbow Grocery (1745 Folsom at Division).

jahat/Flickr

Time to get out of town.

​Given our crappy weather, ample sausages, and an embarrassment of generally meaty action catering to local carnivores, we're guessing vegans and vegetarians might seriously consider driving 40 minutes north of the city for this weekend's first annual Vegan and Vegetarian Food Festival. The free event revs up daily at 11 a.m. in La Plaza Park (corner of Old Redwood Highway and West Sierra Avenue in downtown Cotati). Food from 15 Sonoma-area restaurants and caterers will be sold, and the festival is timed to coincide with a national vegetarian conference happening at nearby Sonoma State.

Festival-goers will be able to take in crafts, music, martial arts, dance troupes, and performing kids' groups, all while wallowing in cruelty-free chow. Organizers are expecting some 5,000 folks to attend. The vendors lineup includes Raw Bliss Foods, Taqueria El Coronel, Sahara Middle Eastern Cuisine, Oliver's Market, Nan's Gourmet Foods, JK's Four Season, Seed, El Malecon, Fresh China, Karma's Indian Bistro, and Sally Tomatoes. Meals for Change is expected to serve Shepherdless Pie and Chunky Vegetable Paella, and sweets seekers may find nirvana in desserts from California Funnel Cakes, Pinky's Old Fashion Cotton Candy & Treats, and Del Secco's Gelato 'N Sweets. Nobody said giving up animal meant giving up indulgence, right?

For more information, call (707) 591-1786.

​All the premade foods by Beautifull are certainly worthy of their name visually, but sometimes the price point tops out at a bit high for our budge (many entrees run about $11.99). One item we find both amazing and worth the price, however, is the red quinoa and edamame salad ($4.99). It's simple and energizing, with a hint of crunch, pulled together with a chili-spiked ginger dressing that's so good, we've been known to save a dash of it for other salads.

Yes, coupon Cathy, you can buy more than a pound of quinoa for five bucks and make a salad yourself, but it'll take you some time (and no doubt a bit of added expense) to duplicate Beautifull's vinaigrette. Find quinoa-edamame deliciousness at the Beautifull store (3401 California at Laurel) or at other Bay Area specialty shops.

Melisser (no last name needed, darling) makes supremely tasty vegan confections good enough to fool carnivores through her S.F.-based company Sugar Beat Sweets. She also offers a wide variety of dairy-free insights (from recipes to reviews) via her popular blog the Urban Housewife. She responded to our challenge to distill a recipe down to the size of a Twitter dispatch with a fetching sauce suitable for drizzling over frozen desserts, cookies, cupcakes, fruit crisps, and -- this last one is SFoodie's suggestion -- straight into your mouth.

Easy Hazelnut Caramel Sauce: 1/3 C Hazelnut Butter 1/4 C maple syrup 2 Tb Brown Rice Syrup Pinch of salt. Heat on low in sauce pan, stir til heated & smooth, serve warm!

 

Tako/Flickr

It can't be easy to turn away from meat these days, when even marshmallows -- marshmallows! -- are excuses for consuming bacon. But convert the reasons behind your love of tempeh and millet pilaf into gripping prose, and you just might win swag nice enough to distract you from that very unfashionable aversion to chicharrones.

The Marin Vegetarian Educational Group is sponsoring a writing competition this summer: Why I Am a Vegetarian (or Vegan, if that's how you roll). Your essay's gotta be less than 800 words, and winners will be picked by a panel that includes Shirley Virgil of Donna's Tamales. First prize: a $100 gift certificate to vegan restaurant Millennium. Second place? A tamale party from Donna.

Send your entry by email to vegetariansinmarin@earthlink.net by September 30. Or, perhaps because vegetarians are a charmingly old-fashioned lot (see that bit above about rejecting bacon candy and other trends), send it via snail: 12 Rally Court, Fairfax, CA. Good thing you've got nearly three months to get it there.

The Worldwide Vegan Bake Sale takes place at various locales across the planet this week. Besides sharing the delicious and the dairy-free, the initiative is meant to be an occasion to donate charitably to causes that help animals.

Tonight, new vegan baker Violet Sweet Shoppe will be at Hemlock Tavern (1131 Polk at Hemlock) from 5-8 p.m. selling goodies like cupcakes, sweet bread, and hand pies. Vegan White Russians will be on special in the bar, too. VSS proprietor Crystal Rice will also offer discounts on online orders for the week, donating half of her proceeds to Mickaboo Companion Bird Rescue.

This weekend, Vegansaurus and the Bay Area Post Punk Kitchen Crew will host two bake sales: One on Saturday, June 27, in front of Ike's Place (3506 16th St. at Sanchez), 11 a.m.-4 p.m., and another on Sunday, June 28, on the 800 block of Capp (at 24th St.), also 11 a.m.-4 p.m. Sugar Beat Sweets baker/Urban Housewife blogger Melisser told SFoodie she plans a menu of snickerdoodle and strawberry shortcake cupcakes, peanut butter swirl brownies, and whoopie pies, and that there will be a further selection of items such as donuts, pies, bread, muffins, and even dog treats. Proceeds from these sales go to Animal Place and East Bay Animal Advocates.

We may have to wait for Tamearra Dyson's animal-free soul food joint Souley Vegan to reopen in a new location in Oakland (301 Broadway at Third St.), but fortunately we don't have to wait for her cooking. Dyson still offers ready-made meals at the Grand Lake Saturday farmers' market and, on this side of the bay, in the refrigerator at Rainbow Grocery (1745 Folsom at Division). Her hearty red beans and rice ($4.29) packs big bursts of garlic and spice, with cooked tomatoes that have a pleasant bite without crossing into squishy territory. Readers of the East Bay Express voted Souley Vegan the East Bay's best soul food last year, a real feat when you realize the competition had trotters to give them a leg up.

Last week, when we strapped on the old feed bag to get down with the gloriously out-of-control vegan Messy Marcy sundae at MaggieMudd (903 Cortland at Gates), we found out that the shop has a pretty sweet weekly promotion: Every Wednesday, Miss Mudd offers a scoop in a cone or cup for just a buck. One would have to be over 40 to remember prices like that for ice cream (Thrifty drug stores notwithstanding). This price also includes MM's top-notch dairy-free ice cream flavors, which are made with either coconut milk or soy milk.