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

Page 21 text:

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

Page 20 text:

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

Page 22 text:

ia Pazzaglia feeds her plan! the latest in miracle-grow plant food. P lanls are found everywhere on campus. Altheda Arnold works next to this plant in the map room in Panee. . ,3 L; Dennis O'Connor C teative plants and plantexs deco- rate and brighten up any dorm room. hese plants in the greenhouses T are just a few of the many variet- ies grown and studied on campus. Denni: O'Connof 18 Plants