Word: mintz
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Dates: during 1980-1989
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Sure, once upon a time, they all used to scream for ice cream. But many Americans today are more likely to pine for the impossible: a tasty, low-cal, no-cholesterol, nondairy frozen delight-and make it all natural too, please. Only a dream, say cynics. Tofutti, says David Mintz. Bless you, say many converts who believe Mintz's Tofutti may be the answer. Indeed, Americans are licking up 40,000 gal. a week of his chilly concoction. Production has nearly doubled in the past month. Move over Frusen Gladje and frozen yogurt; this is the summer of Tofutti...
...Southern California, normally a hotbed of food fads. But Tofutti is moving smoothly at chic Neiman-Marcus in Dallas and at Bloomingdale's in New York City. Haagen-Dazs, the designer-ice cream folks, will begin nationwide distribution to retailers later this month. On Wall Street, stock in Mintz's Tofu Time, Inc., which went public in December, has tripled in value and split...
...Creator Mintz, 53, is not surprised. A former caterer and a devout Orthodox Jew, Mintz suspected eight years ago that tofu could be the milk substitute he needed to make an ice-cream-like dessert that would not violate religious prohibitions against the mixing of meat and dairy products at the same meal. "It didn't come out right at the outset," he admits...
...personnel office of the Faculty of Arts and Sciences informed us that 1) yes, a student could be hired as a Staff Assistant II; and 2) if so hired, he must be paid according to University guidelines. I certainly hope we can clear up this matter with Dean Mintz...
University officials tell a different story. According to them, full-time students aren't even allowed on the University payroll. "There's been some error made," says Marcia Mintz, assistant dean for financial affairs. She says that Melendez must have "slipped through the channels somehow. There is usually a cross-check against various lists...