Penn State University - La Vie Yearbook (University Park, PA)

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Packaging milk for Sal» Room Mirrored image of Creamery Salo Room 26 The Creamery Packaging ice cream canons to fill Sales Room freezer Between dies line-up for Creamery ice cream

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Changing Before Our Eyes During your four years at Penn State. 1975-79. you saw a limited amount of building and ex- pansion on campus, most of which took place during your years as upperclassmen. Three of these expansion projects are particularly note- worthy: Schwab Auditorium. Beaver Stadium, and the Sports Complex. Schwab Auditorium, built in 1903. was the gift of Charles M. Schwab, chairman of Bethlehem Steel Corporation and a Penn State Trustee. Originally built as a chapel, the auditorium has since enjoyed varied academic and line arts uses. But during most of your junior year. Schwab was closed for repairs and renovations. The Audito- rium was rededicated during Homecoming week- end in Pall 1978 with new lighting, heating, air conditioning, carpeting, seats, and a total seating capacity of 968. Sixteen thousand scats were added to Beaver Stadium between the '77 and 78 football seasons, and the addition entailed an engineering feat of grand proportion. The 8-niillion-pound all-steel stadium was lifted 1216 feet to allow the erection of 20 rows of concrete stands where the track used to be. The south end of the horseshoe was also closed in with 40 rows of concrete stands, making a bowl with seals coming right down to the grass. Even with the additional 16.000 seats, tickets to all home games were sold out well in advance of the opening game! The University Ice Pavilion was converted to an indoor sports complex during Pall 1978. pro- viding outdoor varsity sports with a warm year- round practice area. The complex provided the soccer, track, baseball, football, men's and women’s lacrosse and field hockey teams with an indoor artificial surface for practice, but left ice skaters and hockey players out in the cold. A new skating rink will logically be the next build- ing project at Penn State, and there are whispers of another addition to the stadium. For now. you can watch the completion of the Nursing Build- ing. and wonder what comes next. - jme — Changing 25

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The Creamery On any given fair-temperature afternoon, be it fall, spring or summer, it seems that all paths lead to the Creamery Sales Room, Penn State's answer to Borden's and Elsie the Cow! While the Creamery is located on the northern edge of campus and not exactly on the course of most students’ travels, many a Penn Stater makes it a point to cross paths with this ice cream shop. The line that quickly forms between classes is mostly comprised °f Forum escapees -in for a treat after those often uninspiring lectures. And what a treat the Creamery is-ice cream has always been a universal favorite and Penn State is no exception. Students at Penn State even have “University flavorites”-the three most wanted flavors on campus. It may surprise some students to hear hat bittersweet mint is the most popular flavor sold in the Sales Room, surpassing traditionally coveted vanilla and chocolate, lied for second place in popularity are vanilla and mounds, mounds being a concoction of vanilla ice cream with coconut and chocolate chips. Besides these three favorites, there arc usually fi'c to seven other flavors from which to choose, including sherbets and variegated flavors. Selections vary from day to day duc to freezer supply and student demand, even though the Creamery staff tries to keep a running stock of all flavors. Besides the Sales Room. Creamer)’ ice cream is also served in University dining halls and provides a welcome treat to the dining hall menu. These two places-thc Sales Room and the dorms-arc the two main outlets which the Creamery supplies. And the two biggest products which the Creamer)1 supplies to these outlets are ice cream and milk. Approximately 11.000 gallons of milk-whole, skim and choco- late-arc sent to the dorms each week, at an average of 1.500-1.600 gallons per day being consumed by thirsty Penn Staters. Each lime an ice cream appears on the menu, 800 quarts of that flavor are needed to supply enough slices for the hungry dormies. The Creamery also supplies the dorms with yogurt, cream cheese, cottage cheese, sour cream and buttermilk when needed, and sells these same products in the Sales Room along with a variety of cheeses. While students arc pleasantly aware of the results of the production side of the Creamery, most are not familiar with the business side of the operation. The Creamery is a break even operation, based on a profit and loss balance. As John L. Foley, director of Creamery operations, says. “We’re not out to make a million bucks, just to break even.” And the Creamery usually does just that. If there is a profit at the end of the year, the money is put into a fund for buying new equipment and machinery when it’s needed. The people behind the scenes of the Creamery are of two types- -production and sales—and students work in both capacities. Ten full-time Technical Services employees arc aided by four students working part-time in Creamery production. In the Sales Room, five full-time Tech Services employees work with approxi- mately 15 students. Employees, production and business are the behind-the-scenes side of the Creamery, all blending to take the form of that luscious ice cream cone in your hand on a warm Penn State afternoon. What’s YOUR favorite flavor? Penn State Mudcnu working on Creamery milk production line The Creamery 27