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

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5 part of the summer Diver- A sions program, ice cream 50- cials sought to entertain summer students Tracy Kciur sunny day, an interesting con- A versation with friends, and a huge bowl of ice cream combine for a perfect lunch hour. uring the Zero-Year Reunion, the Lion Ambassadors serve ice cream to the graduating seniors. Katl Kline 16 Ice Cream

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I h Tom Jones I :13 could ask for a more perfect male: :Ejgf day, especially these two I . bunch of gigs the rays amidst a T aking time out to be together, couples often spend the after- noon in the sun. he temperature was I 560. Melting piles of dirty snow decorated the quad. The tropical aroma of coconut oil floated through the chilly air. What's this? Men with frisbees and wom- en in bikinis? Stepping bare- foot through slush? The Ritu- al. The Sunbathing Ritual, that is. In early spring and late summer, when classes were beginning to either wind up or rev up, many students put academics on hold-for a few hours or a few days-to pur- sue or maintain the Bronzed Body. Some even paid to lie on a plastic, coffin-like tan- ning bed for the Ultimate Bronze. The Suntanning Associa- tion for Education estimated that there were 10,000 tanning salons in the nation land about a half dozen in State Collegel and that almost two million people paid an aver- age of $6 per session. The new tanning beds utilized equip- ment that significantly re- duced ultraviolet-B rays, which cause sunburn more easily, and gave out more safe ultraviolet-A rays; these safer rays, which, al- though they diminished or eliminated sunburn, penetrat- ed more layers of skin. Judi Fennell isru Spanish- IBusinessl, spent time and money at a tanning salon. My friends and I spent all that money in Ft. Lauderdale over Spring Break, and we didn't want to lose our tans. But if we hadn't gotten a spe- cial deal, I wouldn't have done it. It can get pretty expensive. It's fast, though, and I figured that after only ten 20-minute sessions I wasn't in any great danger. I wouldn't do it for an extended period of time. Fennell was a devoted sun- worshipper. I have no qualms about blowing off classes to lie out, she said. I may as well blow them off while the sun is shining, which is usually at the begin- ning of fall or the end of spring; it's more convenient to skip classes then, than in the middle of a semester. Men enjoyed catching the rays, too. For quite interesting reasons . . . Tom Mosora Git, HR 8t IMI said, I do make a concerted effort to get a tan in the summer. It gives you a more healthy look. I'm not at- tracted to really pale girls, and they probably feel the same way about us. Having a tan gives people the idea that you spend time outdoors, maybe doing athletic-type things- whether you do or not! I used to think tanning sa- lons were a waste of money, he continued, but now I think if I had some extra money I'd do it. Probably just in the winter. I'd rather get a natural tan, but you can't lie out in the snow. Tanning beds seem to be safer. I'm sure I could handle 20 min- utes in a bed of lightbulbs, considering I've laid outside to fry for hours at a time. Be- sides, if I got my tan artificial- ly, I wouldn't need a case of Solarcaine every weekend! And so it went. Some stu- dents thought The Ritual was nonsensical. Some found it a necessary part of Happy Val- ley life. But there was always one burning question all over campus on a sunny day: Ex- cuse me, could you pass the Coppertone? E Article - Shari Celb Layout - John Walker Tanning 15

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D ishing out ice cream can be a never ending job. People just can't get enough of it. bowl of Creamery ice cream is A sometimes the best pick-me up Karl Kline between classes on a hot and humid day All Types Of Flavors he refreshing pleasure I ' ice Cream has changed from a plain summer treat to a varied year-round delight. Ice cream, a universal love of everyone, was tasteful- ly garnished and enjoyed in several forms. In State Col- lege, even the most discrimi- nating ice cream lover discov- ered a spot to enjoy this ageless splurge. e University's Creamery served traditional ice cream. Located near Bdrland Labora- tory on campus, the Creamery welcomed alumni back to the campus after home football games. Students were also treated to the Creamery's de- lights,- Janet Weisgerber tsophw Fr. Busj lamented, It 15 so difficult just to pass by X when you know what is wait- ing inside. Meyer's Dairy, located out- side town, has served its fro- zen desserts since 1970. Jo- seph Meyer, the owner, emphasized, We strive for quality and variety to create a family atmosphere. With 30 flavors produced on site, Meyer's Dairy did not lack se- lection either. In addition to ice cream, Meyer's features shakes and sundaes. A new twist to plain ice cream was the addition of candies called mix-ins. Snazzy's, which opened downtown a year ago, allowed customers to customize their ice cream scoop. We are the only shop which makes our entire product on the pre- mises, said Larry Orkus, the owner. Snazzy's ice cream was made weekly in old fashioned White Mountain ice cream barrels with fourteen percent butterfat. Each scoop was mixed by hand when ordered, too. Ice cream socials were yet another way to satisfy stu- dents' cravings for the smooth, creamy treat. Dormi- tory areas usually offered at least one social during the ini- tial weeks of classes. Many organizations also advertised ice cream socials as their ini- tial meeting to encourage new members to attend. Dave Bea- gin tsrw CNASl explained, Because of the wide variety, ice cream easily pleases every- one. It is a common bond and everyone likes it. Frozen yogurt was a new addition to the State College ice cream scene and quickly gained popularity. Salys Karl, an employee of The Country's Best Yogurt tTCBYl, clarified, A lot of weight and nutrition conscious people enjoy frozen yogurt. Comparable in cost to ice cream, frozen yogurt contained half the calories and was ninety-six percent fat free. At TCBY, trail mixes, candy, and fruit are among the 24 toppings available, said Salys. We try to acco- modate everyone with a friendly, relaxed atmo- sphere, she added. E Article - Dennice Rosenstrauch Layout - Andrea Halliwell Ice Cream 17