UDairy Creamery to hold annual Alumni Weekend ice cream flavor contest

April 2, 2014 under CANR News

UDairy creamery flavor contestIn honor of Alumni Weekend at the University of Delaware, the UDairy Creamery is featuring its annual ice cream flavor contest.

The contest will determine the 2014 limited edition “Dela-bration” flavor that members of the campus community can create.

UD alumni, employees and students have the opportunity to submit flavor ideas they think should make up “Dela-bration,” the official ice cream of Alumni Weekend.

The winning flavor will be available to taste and purchase during Alumni Weekend.

The new flavor will also be announced at the Alumni Weekend Lunch with the YoUDee mascots on June 7 on The Green.

In addition to free access to Alumni Weekend activities, the creator of the winning flavor will also receive an UDairy Creamery prize pack.

Last year’s winning flavor was submitted by Gretchen Wolfe, of the Class of 2001, and featured vanilla ice cream with chocolate chips, almonds, chocolate covered pretzels and dark chocolate fudge.

Her description read, “This flavor symbolizes the cycle of a UD student becoming an alumnus. Students start as a blank slate (vanilla), go ‘nuts’ (almonds), get wrapped up in studies (pretzels), find out how sweet life can be (fudge), and then leave a little bit of themselves behind on campus (the chocolate chips).”

Entrants are encouraged to consider varieties of flavor combinations for their “Dela-bration” flavor submission — Neapolitan or chocolate swirl, brownies or ginger snaps, or fruit or fudge? They can let their imaginations run free and enter for a chance to win free access for them and a guest to all Alumni Weekend activities from June 6-8.

Submit ideas online at this site or pick up an entry form at UDairy Creamery, located off of South College Avenue at the College of Agriculture and Natural Resources on the north side of the Fred Rust Ice Arena.

UD Alumni Weekend

Held the first weekend after Commencement each year, Alumni Weekend is a tradition that is growing in popularity and in size.

The weekend encourages alumni, friends, and families to return to campus and celebrate the qualities that make UD unique. It also provides an opportunity to reconnect with friends and professors and to witness the remarkable changes at the University over the past few years.

More than 5,300 Blue Hens and friends attended in 2013, participating in activities such as Mug Night, the Blue Hen 5K, reunions, President Patrick Harker’s State of the University address, the R&B Lounge and the Alumni Wall of Fame Ceremony. More information is available at the Alumni Weekend website.

UDairy Creamery

The UDairy Creamery, established in 2008, produces premium ice cream made with the milk from the cows on the farm at UD’s College of Agriculture and Natural Resources.

Founded on science, sustainability and entrepreneurship, the UDairy Creamery encourages discovery learning, with UD students involved in every aspect of making and selling ice cream “from the cow to the cone.” Get more information at the UDairy Creamery website.

This article can also be viewed on UDaily.

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UD alum writes ice cream cookbook featuring UDairy Creamery

January 29, 2014 under CANR News

UD Alum Lindsay Clendaniel features UDairy Creamery in CookbookMost adventures don’t lead to writing a cookbook – particularly one about ice cream – but that is where University of Delaware alumna Lindsay Clendaniel was headed all along when she started a Scoop Adventures blog in 2009 to chronicle her experiences with unique and interesting flavors and recipes.

The blog ultimately led to a publisher approaching her to write a cookbook on the subject and Clendaniel, a 2003 UD graduate, jumped at the opportunity.

The cookbook, titled Scoop Adventures: The Best Ice Cream of the 50 States, is due out on March 25 and features ice cream recipes from all 50 states as well as 30 of Clendaniel’s own personal recipes. Chapters are divided up regionally, from the “Sugary Southeast” to “The Mountains of Milk and Cream.”

Clendaniel took six months to write the book, in which she found and whipped up 12 to 16 recipes per week. “The book is full of recipes that I would consider pretty unique and creative,” said Clendaniel. “There is nothing wrong with the run of the mill chocolate, vanilla and strawberry when it’s done right, but I like coming up with pretty creative flavors.”

Clendaniel said she sought out contributors, looking for ice cream vendors that used good ingredients and had a good philosophy about ice cream, as well as that creative knack for flavor.

When it came time to pick an ice cream contributor for Delaware, Clendaniel looked no further than her alma mater. “The UDairy Creamery didn’t start until after I graduated but, of course, since I’m so in to ice cream, I was super excited to hear that they were actually starting a creamery on campus. As soon as I got this book opportunity one of the first things I did was contact the University of Delaware.”

For the book, Clendaniel said the UDairy Creamery contributed its recipe for the flavor known as “Junk in the Tree Trunk,” which consists of maple, a caramel swirl, pecan and praline pieces. She noted that she is a big fan of the UDairy Creamery flavors “Holy Fluffernutter!” and “Katie’s Bagged Lunch,” as well.

Not surprisingly, Clendaniel’s adventures opened her eyes to some interesting flavors of ice cream, such as basil. “I heard of restaurants making basil ice cream and it turns out that the anise kind of quality actually does well with the ice cream — and when you pair it with things like lemon and strawberry, it’s really good.”

Clendaniel, who works as a psychologist, said that ice cream and her blog are a special interest of hers and that it is “nice to have an interest that is truly different from my work. Outside of work, I love food, and I love sweet things, so ice cream was just a good thing to find.”

Having dealt with ice cream for so long and tasted so many flavors over the years, it is also no surprise that Clendaniel has trouble picking a favorite.

“I love fresh fruit flavors. I think that making sorbets is one of the best things to do with fresh fruit other than eat it,” she said, adding, “This is always the hardest question. I love chocolate flavors, too — some of the chocolate flavors in the book that I like are chocolate coconut macadamia nut. Those are just kind of playing with chocolate, which is one of my favorite things to do, too.”

Scoop Adventures: The Best Ice Cream of the 50 States is available for pre-order on-line at Barnes and Noble.

Those interested can also check out Clendaniel’s Scoop Adventures Blog.

Article by Adam Thomas

Photo by Danielle Quigley

This article can also be viewed on UDaily.

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New UDairy Creamery truck serves ice cream at Delaware State Fair

July 24, 2013 under CANR News

Moo Mobile will be at the Delaware State FairThe UDairy Creamery will be serving ice cream at the Delaware State Fair in Harrington, which opened Thursday, July 18, and will continue through Saturday, July 27.

The “Moo Mobile,” UDairy Creamery’s new ice cream truck — decorated in cow spots and ears and equipped with a speaker that plays the UD alma mater and fight song — will be parked in Harrington all week.

UDairy Creamery ice cream will be available in two locations throughout the fair. The truck will be serving up sweet treats every day on Halloway Street from 11 a.m.-11 p.m. Additionally, fairgoers can get UDairy Creamery ice cream at a booth in the Delaware Building every day from noon-8 p.m.

The new truck is the only University-funded ice cream truck in the nation. A collaboration between the Alfred Lerner College of Business and Economics and the College of Agriculture and Natural Resources (CANR), the truck serves as an example of UD’s dedication to the state’s agricultural heritage and values.

“The Moo Mobile is allowing the creamery to attend larger events such as the State Fair and Coast Day with the capability of serving larger quantities of ice cream and offering more flavor options,” said Melinda Litvinas, UDairy Creamery manager.

Additionally, the UDairy Creamery operations give prospective future Blue Hens a glimpse of the hands-on learning opportunities available at UD.

“It’s a great opportunity for our UD student employees to learn how to operate a mobile facility, just another facet of entrepreneurship,” said Litvinas. “During the fair, we also staff Future Farmers of America volunteers from across the state, furthering our mission to teach students and support Delaware agriculture programs.”

The University encourages State Fair attendees to join the conversation about the unique ice cream truck –and all things UD and State Fair related — using the hashtag #StateFairUD.

For more information on UD at the Delaware State Fair, click here.

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University’s UDairy Creamery is a ‘cow to cone’ operation

June 18, 2013 under CANR News

The 100-plus Holstein dairy cows at the University of Delaware’s Newark Farm perform a very important function – they provide hands-on experiences and research opportunities for undergrad and grad students. Research options run the gamut, as the dairy nutrition research program is closely linked with studies on silage and forage production.

But some would argue that these Holsteins serve an even greater good – supplying the first and most important ingredient in UDairy Creamery ice cream.

UDairy Creamery cow to coneEstablished in 2008, the UDairy Creamery produces premium ice cream in flavors such as “All Nighter” (coffee ice cream with cookie dough chunks, crushed chocolate sandwich cookies and a fudge swirl) and “Blue Hen Tracks” (vanilla ice cream with peanut butter cups, chocolate swirls and sprinkles).

“UD’s dairy cows provide the milk needed for 3,000 gallons of ice cream base each month,” says creamery manager Melinda Litvinas.

The process of getting that milk starts at 4:30 a.m. each morning, when first milking begins. It takes three hours to milk the cows and pump the milk into a cooling tank chilled to 38 degrees. Second milking starts at 3:30 p.m. and runs until 6:30 p.m. By the end of each day, the UD Dairy has produced 8,000 pounds of milk, according to dairy manager Richard Morris.

The portion of milk that’s earmarked for the creamery is delivered to Cumberland Dairy, in Bridgeton, N.J., where it’s homogenized and pasteurized, then made into ice cream base. The rest of the milk is picked up every two days by Hy-Point Dairy, which homogenizes and pasteurizes it for use in UD dining halls, as well as some New Castle County public school cafeterias. The remaining milk is sold to a dairy cooperative.

Although Cumberland makes the creamery’s ice cream base, the actual ice cream is made on site at UD by student employees, one small batch at a time. All those small batches add up. During peak season, the creamery produces almost eight tons of ice cream each week.

On a recent morning, Liz Abraham, an employee who just graduated from UD, was saying her teary-eyed goodbyes to Litvinas as rising sophomore Jason Morris made up a batch of “Delaware River Mud Pie.”

Morris has been working at the creamery since high school but he’s been around UD’s dairy cows all his life – he’s Richard Morris’ son. “When I was little, I lived on a house on the UD Farm,” he says. “I’m majoring in agribusiness now, and I’m learning a lot at the creamery.”

As he deftly mixes crushed cookies and fudge into vanilla ice cream, without so much as a splotch of chocolate splattering his apron, it’s clear that Morris has picked up the ins and outs of ice cream making.

“When I first started working here, I would be covered in fudge or caramel or marshmallow fluff after making a batch,” he says.

But he and the other student employees are learning more than just how to stay neat while working with humongous vats of fudge. Litvinas hires three interns each academic year to work as student managers. Together these managers and their 30 student employees develop and implement the creamery’s business plans.

They arrange for the sale of UDairy ice cream in bulk and at campus events. They order chocolate sandwich cookies and all the other mix-in ingredients, oversee special events, think up contests and other promotions. And best of all, experiment to come up with new ice cream flavors.

“The students have a lot of freedom to craft new ice cream flavors and test them out,” says Litvinas.

Currently, the most popular flavor is “Delaware River Mud Pie,” which features vanilla and chocolate cookie ice cream with fudge swirls. The No. 2 flavor is “1923,” a special flavor commemorating UD’s 90 years of study abroad. “1923” starts with French vanilla (France was the first destination for UD study abroad), complemented by bittersweet chocolate chunks and salted caramel swirls.

Creamery ice cream is sold by the scoop or carton at the storefront location on South College Avenue, as well as by the pint at the UD Barnes and Noble Bookstore and the Marriott Courtyard hotel on campus. And now it is available from an ice cream truck that will periodically visit UD’s Lewes and Georgetown campuses, as well as special events, including the Delaware State Fair.

Or, you could get your ice cream fix by going back to school. A rotating selection of creamery flavors is available in UD’s dining halls. Each week during the school year, students on the meal plan gobble up more than 1,000 pounds of ice cream.

The UDairy Creamery is located on the campus of UD’s College of Agriculture and Natural Resources, 535 S. College Ave. in Newark. Summer hours are 9 a.m.-10 p.m. Monday-Friday; 11 a.m.-10 p.m. on weekends. For more information, see the website.

Article by Margo McDonough

Photo by Danielle Quigley

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College partnership brings ice cream truck to UD

June 12, 2013 under CANR News

The UDairy Creamery has now been equipped with an ice cream truckThanks to a partnership between the University of Delaware’s College of Agriculture and Natural Resources (CANR) and the Alfred Lerner College of Business and Economics, the UDairy Creamery will now be equipped with an ice cream truck, allowing for students from UD to get hands-on experience with a real-world business.

The UDairy Creamery ice cream truck will make its debut on Friday, June 14, with staff members handing out free ice cream at the UD Farmers Market being held in Mentors’ Circle from 11 a.m.-2 p.m.

In addition to the farmers market, the ice cream truck will also be at the Old Fashioned Ice Cream Festival at Rockwood Park in Wilmington on Saturday, June 29, and Sunday, June 30, and at the Delaware State Fair in Harrington, which starts on Thursday, July 18.

The truck is decked out with assorted black and white cow and ice cream cone spots, cow ears that can be placed below the side view mirrors and a speaker to play the UD alma mater and fight song, among other UD-themed music.

The truck will serve parts of UD’s main campus as well as be able to bring ice cream to events on UD’s Wilmington and southern Delaware campus locations. It will be stocked with a rotating list of between 10-20 flavors carried in freezers that make transporting the ice cream to those far reaching events that much easier.

Melinda Litvinas, manager of the UDairy Creamery, said she has dreamed of having an ice cream truck since she arrived at UD in the winter of 2010.

“It makes everything much more efficient from an operational standpoint because we’re not loading freezers onto a van and worried about electricity, and we’re not limited in the amount of space that we have,” said Litvinas. “This allows us to be out and about longer and with more ice cream and more flavors to serve more people.”

Mark Rieger, CANR dean, said the partnership of the two colleges in bringing the ice cream truck to the University is “yet another way that UD demonstrates its commitment to quality undergraduate education.”

He added the project would bring students from the two colleges together in an atmosphere designed to foster creativity. “CANR students will work side-by-side with Lerner students to find new markets and learn to be entrepreneurial with our UDairy Creamery ice cream. Real-world experience is a value that both colleges strongly support.”

Bruce Weber, Lerner dean, echoed those sentiments, saying, “An essential element of the Lerner College’s strategy is to emphasize experience driven learning more than any other business school, and this is just a perfect fit with that objective.”

Weber also stressed the importance of interdisciplinary partnerships. “Interdisciplinary is not optional,” he said. “We’ve got to be doing it and we’ve got to be doing more of it. There’s no longer an argument for siloed disciplinary based activities in universities. The exciting activities in universities now are at the intersections of fields – combine entrepreneurship with a dairy farm that makes ice cream and the whole is much greater than the sum of its parts.”

The partnership established between the two colleges involves the UDairy Creamery and the Horn Program in Entrepreneurship, an academic program at the University made possible by alumnus Charles W. Horn and his wife Patricia that is centered on entrepreneurial education.

Dan Freeman, associate professor of business administration and director of the Horn Program in Entrepreneurship, said the program is open to all students at the University, not just those who attend the Lerner College.

The Horn Program, he said, “offers a variety of courses, degree programs and co-curricular activities, all aimed at helping students to learn about entrepreneurship and develop an entrepreneurial mindset and the knowledge and skills needed to be entrepreneurial.”

Freeman said that teaming with the UDairy Creamery made sense because it allows entrepreneurial students the ability to get hands-on experience in a real-world setting.

Freeman plans to integrate the truck into the Horn Program curricula for youth programs and its Introduction to Entrepreneurship course. Students will learn about the economics of the truck, generate and screen opportunities for deploying the truck, formulate operational and go-to-market plans, and then implement the plans.

They will also get to see how well their financial forecast maps on to real-world profit and loss from following their plans.

“It’s a known business but at the same time it can be a new business each and every time you drive out of the driveway. From an entrepreneurial education standpoint, that is perfect,” said Freeman.

“I know it’s cliché but it’s definitely win-win,” said Weber. “We’re doing something that’s going to bring the UDairy Creamery product to lots more places, but it’s also going to provide an entrepreneurial experience to a lot of students. It’s a perfect example of experience driven learning.”

For more information, visit the UDairy Creamery website, follow the creamery on Twitterand visit the Facebook page.

Article by Adam Thomas

Photos by Danielle Quigley

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Five finalists selected in Alumni Weekend ice cream flavor contest

May 17, 2013 under CANR News

Finalists chosen for alumni weekend ice cream contestThe five finalists have been chosen for the University of Delaware Alumni Weekend’s Dela-bration ice cream flavor contest and now the campus community can vote online to decide which is the cream of the crop. Votes can be cast at this website.

Out of 76 entries received by UDairy Creamery and the Office of Alumni Relations, the five finalist flavors were selected because they represent the spirit of the University.

The winning flavor will be revealed by President Patrick Harker during the Lunch with the UD Mascots event to be held Saturday, June 1, on The Green during Alumni Weekend.

The winner will receive free admission with a guest to the weekend’s activities.

The finalists are:

Finalist No. 1: Vanilla ice cream, cake pieces, sprinkles and frosting swirl. Submitted by student Nicole Place.

Finalist No. 2: Lemon ice cream made with fresh lemons and fresh blueberry swirl. Submitted by student Andrea DeMaio.

Finalist No. 3: Sweet cream ice cream, pie crust pieces, strawberry, raspberry and blueberry pieces. Submitted by student Diane Wuest.

Finalist No. 4: Vanilla ice cream with chocolate chips, almonds, chocolate covered pretzels, dark chocolate fudge. Submitted by Gretchen Wolfe, of UD’s Class of 2001.

Finalist No. 5: Vanilla ice cream, pretzel pieces, chocolate covered Chex mix, salted caramel swirl and peanut butter chips. Submitted by student Loren Belforti.

UD Alumni Weekend

Held the first weekend after Commencement each year, Alumni Weekend is a tradition that is growing in popularity and in size.  More than 3,900 Blue Hens and friends attended in 2012, participating in activities such as the Mug Night Dela-bration, the Blue Hen 5K, President Patrick Harker’s State of the University address and the Alumni Wall of Fame Ceremony. For more information, see the Alumni Weekend website.

UDairy Creamery

The UDairy Creamery, established in 2008, produces premium ice cream made with the milk from the cows on the College of Agriculture and Natural Resources farm. Founded on science, sustainability and entrepreneurship, the creamery encourages discovery learning, with UD students involved in every aspect of making and selling ice cream “from the cow to the cone.” For more information, see the UDairy Creamery website.

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Largest crowd ever turns out for Ag Day 2013 festivities

May 2, 2013 under CANR News

Ag Day Bird showBeautiful weather, great entertainment and a variety of agricultural and environmental exhibits combined to make Ag Day 2013 the largest in history, with more than 8,000 visitors in attendance.

The record crowd of visitors gathered at the 38th annual Ag Day were able to see over 90 interactive exhibits and witness a variety of demonstrations including a beehive demonstration, a free flight bird show, a Seeing Eye dog demonstration, a tree climbing exhibition, live bands featuring University of Delaware faculty and professionals, and the unveiling of a portrait of Robin Morgan, former dean of the College of Agriculture and Natural Resources (CANR).

New to Ag Day this year were horse-drawn wagon tours of the UD farm put on by Circle C Outfit from Bridgeville, Del., which featured Rick, one of the horses from UD’s herd.

Always popular at Ag Day are the many plant sales by the University of Delaware Botanic Gardens (UDBG), UD Horticulture Club and New Castle County Master Gardeners, and the ice cream from the UDairy Creamery. This year the UDairy Creamery sold ice cream to over 3,600 patrons, practically doubling the amount that they sold at Ag Day 2012.

Also popular was the free flight bird show, which is put on by a CANR alumnus. “One of the unique things that we’ve been able to offer the past few years is we have an animal science alum who does animal training and behavior, who travels around the U.S. to train educators to conduct live bird shows,” explained Katy O’Connell, communications manager in CANR. “At Ag Day, he offers two free flight bird demonstrations where he has macaws, vultures, hawks and even chickens that he trains to do live demonstrations.” The crowd for the 2 p.m. showing topped 500 audience members.

CANR Dean Mark Rieger, having been hired in August 2012, was on hand for his first Ag Day and welcomed those in attendance, saying, “We hope that you learn something about agriculture, and we also hope that you learn something about natural resources — that’s the other part of our name. If you take the farm tour and you go on the carriage ride, you’re going to see wetlands, you’re going to see streams, you’re going to see woods, you’re going to see songbirds. If you go inside, you’re going to have a wildlife display in there, an entomology display, and things like that. So there’s a lot of different things here today; make sure you get around and see all those things.”

Rieger also thanked O’Connell, who led the organization of the event, along with eight undergraduate students, Kim Yackoski, CANR assistant dean, and Latoya Watson, CANR academic adviser, before handing the microphone over to Tom Sims, CANR deputy dean, who had a special presentation for Morgan.

Robin Morgan’s portrait

The portrait — a CANR tradition that sees each dean get their portrait painted and hung in Townsend Hall — was unveiled by Rieger and Sims.

Of Morgan, Sims said, “It was my privilege to work with [Morgan] as associate dean and deputy dean for nine years. She really was committed to our students, our undergraduate students, she was committed to our faculty, she built our faculty by hiring many of our current faculty members and was committed to agriculture and natural resources as she demonstrated throughout her tenure as dean.”

After unveiling the portrait, painted by Kellie Cox, a UD alumna, Sims continued saying, “This is just a small way of saying thank you to Robin for all that she’s done. She’s now back on the faculty getting ready to teach a big class this fall so her commitment to agriculture and our students just goes on and on.”

Rieger echoed these sentiments adding, “I want to thank Robin for coming out today and all the things that she did for the college. It makes my job a lot easier having to step into her shoes when she has done so much for the College of Agriculture and Natural Resources.”

Photos by Danielle Quigley

This article can also be viewed on UDaily.

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Ag Day to feature interactive exhibits, demonstration, music, food and more

April 10, 2013 under CANR News, Events

AG Day 2013 set for April 27Ag Day, the annual event held by the University of Delaware’s College of Agriculture and Natural Resources (CANR), is once again fast approaching. Students, faculty and the greater Newark community are encouraged to come out from 10 a.m.-4 p.m., Saturday, April 27, for great food, music and, of course, interactive educational exhibits and demonstrations about agriculture and natural resources.

Organized by staff and students of CANR, Ag Day works with more than 90 organizations to bring hands-on exhibits, demonstrations and activities for kids and adults alike. From petting a farm animal or racing cockroaches, to listening to local bands and enjoying the UDairy Creamery’s newest flavors, there is plenty to keep visitors busy all day.

Ag Day will be held at CANR’s Townsend Hall, located at 531 South College Ave. in Newark. Admission and parking are free, with minimal charges for food, crafts, vendor sales and hayrides, with the profits going back to student and community organizations.

Those who attend are encouraged to visit the popular Ag Day plant sales offered by the UD Botanic Gardens, New Castle County Master Gardeners and Horticulture Club.

New this year are an Insect Zoo offered by the UD Entomology Club, horse=drawn wagon rides, a live herpetology display and more demonstrations than ever before. Live demonstrations throughout the day include two free-flight bird demonstrations from Behavior and Training Solutions, tree-climbing demonstrations from Bartlett Tree Services, dairy cow showmanship, sheep shearing, beekeeping, food canning and preservation, Seeing Eye dog demonstrations, gardening tips and more.

Bands performing all include at least one member who works for the college, and include Tater Patch, Dodging Cupid, The Hook and The Essentials.

Visitors are encouraged to use parking lots at UD’s Science and Technology Campus, ice arenas, Delaware Field House and Delaware Stadium, and also to use SEPTA/DART parking lots. Please use cross walks and obey all signs and signals. Those with handicapped tags are encouraged to enter near the Delaware Field House and proceed toward the UDairy Creamery for designated parking.

For the safety of the live animal exhibits, visitors are asked to leave their pets at home.

Ag Day 2013 is made possible through the support of the College of Agriculture and Natural Resources, Ag College Council, Delaware Livable Lawns and additional sponsors.

For general information, FAQs, a full list of exhibitors and the day’s music and demonstration schedule, visit the Ag Day website.

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Alumni Weekend UDairy ice cream flavor contest announced

March 19, 2013 under CANR News

UDairy Creamery to hold alumni weekend ice cream flavor contestThe University of Delaware’s UDairy Creamery is coming out with a new ice cream flavor in honor of Alumni Weekend and members of the campus community get to decide what it will be.

All UD alumni, employees and students can submit ideas for flavors and ingredients they think should make up “Dela-bration,” the official ice cream of Alumni Weekend.

Participants can submit ideas online or pick up an entry form at the UDairy Creamery, located off of South College Avenue near Townsend Hall, just north of the Fred Rust Ice Arena.

Entrants can decide what ingredients and flavors they think the new ice cream should include — chocolate or vanilla, candy or cookies, fruit or fudge. They are encouraged to get creative and enter for a chance to win free access for them and a guest to all Alumni Weekend activities from May 31-June 2.

The new flavor will be announced by UD President Patrick Harker at the Alumni Weekend lunch with the YoUDee mascots on June 1 on The Green.

In addition to free access to Alumni Weekend activities, the creator of the winning flavor will also receive a UDairy Creamery prize pack and an invitation to join the president on stage during the unveiling.

The new flavor will be available to taste and purchase during Alumni Weekend’s UDairy Creamery tours, scheduled Saturday, June 1, at 11 a.m., 1 p.m. and 3 p.m. Registration for the tours will be available in early April at just $5 per person.

UD Alumni Weekend

Held the first weekend after Commencement each year, Alumni Weekend is a tradition that is growing in popularity and in size.

More than 3,900 Blue Hens and friends attended in 2012, participating in activities such as Mug Night, the Blue Hen 5K, President Harker’s State of the University address and the Alumni Wall of Fame ceremony.

UDairy Creamery

The UDairy Creamery, established in 2008, produces premium ice cream made with the milk from the cows on the College of Agriculture and Natural Resources farm.

Founded on science, sustainability and entrepreneurship, the creamery encourages discovery learning, with UD students involved in every aspect of making and selling ice cream “from the cow to the cone.”

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UDairy Creamery launches ’1923′ ice cream as study abroad tribute

February 18, 2013 under CANR News

This year marks the 90th anniversary of study abroad programs at the University of Delaware, and the UDairy Creamery has partnered with UD’s Institute for Global Studies to celebrate in a special way — unveiling a new ice cream flavor in honor of the milestone.

The new flavor is named “1923” in honor of the year that study abroad began at UD.  Slated to be released at the UDairy Creamery storefront on Monday, Feb. 18, the new “1923” flavor is a specially made French vanilla flavored ice cream with bittersweet chocolate chunks and a salted caramel swirl.

UDairy Creamery unveils new flavorFor the creation of the new flavor, the study abroad team consulted with the creamery staff. “We didn’t want to choose a flavor that identified too much with a specific location or region of the world,” says Lisa Chieffo, associate director of study abroad, noting that they and the creamery also wanted to offer a flavor that would have broad appeal.

Chieffo says she is proud of the new flavor and of this great milestone for the University. “The fact that UD was the first U.S. institution to have a study abroad program, and that we continue to be a national leader today, is testament to the institution’s long-term commitment to internationalization. Thus far, well over 25,000 students have participated in UD study abroad programs, and we’re still going strong. The University community can be proud of this great legacy.”

The program can be credited to University President Walter S. Hullihen. When approached by professor Raymond Kirkbride in 1921 to send students to France, Hullihen recognized the value of the concept and lobbied for its implementation. It took two years before the first study abroad took place, but in July 1923, eight students sailed to France for their junior year. The program not only proved a success, but also had great influence on the students.

Following that first program, study abroad grew in popularity, expanding to other locations around Europe. Students from universities across the country participated in the programs, spending their junior year abroad with the University of Delaware.

Today UD consistently ranks among the top U.S. research institutions in the percentage of its undergraduates who study abroad. With more than 70 study abroad programs held annually, the University currently sends students to six of the seven continents, providing them with a rigorous and adventurous learning experience.

Article by Samantha Walsh

Photos by Danielle Quigley

This article can also be viewed on UDaily.

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