Word: lubin
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...Steven Lubin '63 was director of the whole Arts Festival...
...Steven Lubin's tilted stage and scrim-filled set were flexible and just modest enough for the small area allotted them. The lighting done by Thomas Bever was unobtrusive, which for this show means good; but someone really should get that door to close by tomorrow night...
Foil & Freeze. Since he dropped out of high school to begin working in bakeries, Lubin has never strayed far from the oven door. In 1935 he and his brother-in-law raised $1,500 to buy three little retail bakeries in Chicago. Sixteen years later, with a chain expanded to seven stores and a hot-selling cream-cheese cake named Sara Lee (after his daughter), Lubin decided to set up shop as a wholesale baker. By developing the technique of baking his cakes in an aluminum foil pan. then freezing and shipping them in the same container, he soon...
Five years ago, despite his fast-growing fortune, Lubin realized that he was still financially vulnerable. ''If anything happened to me, my whole estate was my business," he recalls. So he merged Sara Lee into Consolidated Foods, the food-processing, wholesaling, and retailing Goliath being assembled by Canadian-born Entrepreneur Nathan Cummings, 65. Cummings paid Lubin 170,000 shares of Consolidated stock-then worth nearly $3,000,000-and was shrewd enough to let the master baker continue to run his own shop...
Mechanical Quality. Lubin's shop is an automated showplace in suburban Chicago where cakes seem to shoot off the assembly line by magic. Sara Lee is the nation's biggest commercial user of cream cheese, fresh bananas and butter, which Lubin fanatically insists must always be 93-score AA-the best grade produced. Pumped or carted from huge storage areas, these ingredients are squeezed and squirted into an endless line of aluminum foil pans that winds through an oven at the rate of 2,400 an hour and finally out to the shipping room. But Lubin...