Word: creams
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Dates: during 1980-1989
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Anderson collected these memories as University Marshal--concierge to Harvard Yard--from 1964 until Commencement last year, when he was replaced by Richard Hunt. Now, in his retirement, Anderson sits in his lovely cream-colored home filled with second-career souvenirs, such as a crocheted chair cushion and hand-painted mirror depicting the small mustard Yard House, and waxes poetical about his tenure as a Harvard administrator. "It was a joyous experience. I had a great deal of fun." Anderson can travel the world over, encounter familiar and friendly faces in almost any part, and get a martini. "This...
According to Krugnale, seven-year-owner of the original Steve's in Somerville, Steve's immediate successes across the country are largely due to its widespread reputation. "College-students know quality and Steve's ice cream is the best around," he said earlier this week...
Krugale attributes the high quality of his product to the fact it is made from scratch every day without preservatives. Due to special ingredients and a secret freezing process, Steve's ice cream is rich and thick enough to withstand the mix-in process, he says...
Proof of Steve's popularity surfaced in Providence this February when more than 1500 students lined up in a driving blizzard to receive free ice cream at the grand opening of the branch there Owner Brian C. McLaughlin gave away 200 gallons of ice cream with mix-ins in less than eight hours...
McLaughlin is optimistic that once enough people try his ice cream and its reputation grows. Steve's will become as popular in Providence as it is in the Boston area. "People are just discovering us," he said this week. "Mix-ins are still a new thing here...