We're Blue (Da Ba Dee): Wyman's Protein Blend Wild Blueberry Crumble (Ep 80)
The story: Jasper Wyman started the company in 1874 as a seafood cannery in Milbridge, Maine, and didn't pivot to wild blueberries until about 1900. At 152 years old, this makes Wyman's the oldest brand the Bros have reviewed—and it’s still family-owned.
Plus: peach ice cream and a walk in the woods, how large an acre may be, a town-line creamery, Pore Jud is Daid, a chill job opening, a listener tip for finding frozen gator, Oh, Mary!, a wall of M&Ms, and more.
In the closing segment: Max audits fifty episodes' worth of ratings data—ice cubes in trays, wild scoring discrepancies, and a hard look at just how unbalanced this podcast has actually been.
WATCH THIS EPISODE
FROST BITES
Crossing the Line. Turns out Max's hometown creamery has a cleaner origin than the "town line mystery" made it sound. Somerset Creamery was founded in 1937 right in Somerset, Massachusetts, by Victor Spanick. To give Max some credit, the original shop sits on Route 6 right along Lee's River, hugging the Swansea border so closely you could practically throw a scoop into the next town.
Fork in the Roadkill. Wild Fork is owned and by JBS USA—the largest meatpacker on the planet. Launched in 2017 out of Doral, Florida, the chain relies on "blast freezing" meat at sub-zero temperatures to lock in quality, meaning zero actual roadkill is harmed in the making of your dinner. The bizarre menu items a listener tipped us off about (gator, kangaroo, elk, and ostrich) are very real and part of their 700-product "farm to fork" line. Though "swamp to skillet" might be a bit more accurate for the alligator.
Chill, Out. By the time you read this, your dream of becoming Snickers' official Chief Online Chill Officer will have officially evaporated, at least for 2026. The gig was a real, paid nine-day hybrid position in Chicago designed for one lucky soul to get paid to wade into horrific internet flame wars armed only with memes and free ice cream coupons. Sadly, the application window is shut, meaning you'll have to argue with strangers on the internet for free like the rest of us.
Bush Whacked. Darren wasn't wrong about wild blueberries taking a gap year. Thousands of years ago, the Wabanaki tribes were burning the same fields to reset the two-year growth cycle, including on land in Wyman's own hometown. Commercial growers still follow that same pattern today, burning or mowing half their acreage down to the dirt after every harvest. The plant spends its first year recovering and growing stems, then yields fruit the second year. Because farmers stagger which fields get burnt clean, the Maine harvest still happens every August. Those bushes are basically living on a strict "one year working, one year recovering from severe trauma" schedule.
YOUR COLD CUTS
What's your go-to smoothie mix-in? Fruit, protein powder, something weirder?Have you ever been to a Wild Fork? Tell us about your favorite meat.
And most importantly, as we plan for our third year of podcasting, we want your suggestions. Got a food you're sure we'll hate? Send it in. We’ll be doing more of those.
Hit us up on the Let's Chill page and let us know!
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