Word: butterfat
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Dates: during 1980-1989
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...that Howard Johnson's simply disappeared, and without anyone saying farewell? No, the reality is more interesting. From the day in 1928 when Howard D. Johnson opened his first roadside stand, in Wollaston, Mass., to sell hot dogs and a rich chocolate ice cream of his own formulation (16% butterfat), the next half-century was largely a story of growth and profit. But that success inevitably brought increased competition from all kinds of newcomers, like McDonald's, and the gas shortages of the 1970s hurt all roadside businesses considerably. There were also some who claimed that baby-boom customers preferred...
...godforsaken downtowns. Frank Akers paid $4,200 in 1969 for his first two buildings in Portland, Me. The area, Akers says, "was loaded with winos and pimps and seedy waterfront characters. Everybody said I was crazy." Today, of course, downtown Portland is loaded with architects and lawyers and high- butterfat ice-cream stores...
...dream. Blended with high-fructose corn sweeteners, it contains 128 calories in four ounces, about the same as frozen yogurt, but fewer than the 250 or more for premium ice cream. NutraSweet, the sugar substitute, may soon be used to further reduce calories. Because Tofutti is both butterfat and cholesterol-free, Mount Sinai Medical Center in Miami Beach even serves the confection to heart patients. It contains no lactose, good news for the millions of Americans who suffer an adverse reaction to milk-based products...
...Carol Johnson. In general, industry officials claim that they offer Americans a broad selection of foods, including lowfat, low-cholesterol varieties for those who want them. Kraft, Inc., Spokesman David Roycroft points out that the dairy industry has taken pains to increase the number of products from which the butterfat has been removed. Kraft's Golden Image imitation cheeses and Light n' Lively yogurt and cottage cheese were, he says, "developed in response to a perceived demand by consumers for such products." The meat industry has also responded to this demand, by offering 95%-fat-free...
...with sinking disappointment that I eyed the latest arrival along Mt. Auburn St., Gelateria Giuseppe. Translated that means sugar, and butterfat and crunch wafer cones--is this beginning to sound familiar? At my count, that brings to nine the number of ice cream emporiums a cone's throw from the Harvard T stop. What are they bringing into a world already complicated by oatmeal cookie vs. pina colada...