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Located on the corner of Texas & SW Parkway
in the Winn Dixie Center, College Station
Tuesday
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Show begins at
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till 10:30
Show begins
at 8:00
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Page 4
The Battalion
Tuesday, January 31,1989
The best job in the country
A&M instructor loves position as designated ice cream taster
aldo
AWP 50.
I'VE XU51
HAWDEP A
By James A. Johnson
CORRESPONDENT
Brenda Bracewell loves her job,
and anyone even vaguely familiar
with the spreading popularity of
Blue Bell ice cream could easily un
derstand why. She eats ice cream for
a living.
Hundreds of Blue Bell employees
work with technical dairy machin
ery, box novelties and deliver ice
cream to stores from El Paso to Cor
pus Christi. But the surprisingly slim
Bracewell is the one who makes cer
tain the customer will like it.
She is the official Blue Bell ice
the 20 or more half-gallon con
tainers used to decorate the shelves
in her office.
Even though she tastes ice cream
nearly every day, Bracewell ex
plained that she never gets tired of
it, even when she’s off duty .
cream taster.
Although the world of dairy sci
ence was somewhat new to Bracewell
before she attained her position as
Blue Bell’s research and devel-
“Sometimes I even find myself
craving it,” she said. “But I guess
with a position such as mine, if 1
didn’t care for ice cream, I wouldn’t
be here.”
Bracewell said an average work
day sometimes involves evaluating
five or six flavors, often for original
ity of new products. If there ever
comes a time when she does not
think a certain kind of ice cream
meets Blue Bell’s standards, the fla
vor is often either mixed with an
other syrup or candy until it tastes
right. _.
Another of Bracewell’s jobs is to
taste potential ice cream ingredients,
the most popular of which is choco
late. She said chocolate factories
around the country compete for the
chance to have their brand included
in Blue Bell’s ice cream.
Once her staff decides whether or
not a new product is tasty enough,
they report to the top officials with
hopes it will be sold across Texas.
Bracewell said she enjoys Blue
Bell’s teamwork approach.
“It’s really exciting and fun to
work for a company and watch it ex
pand and progress,” she said. “I
have a great staff here and the way
we work together is unique. Coming
to work is never like a chore because
each day we achieve something
new.”
In addition to her daily routine at
the creamery, Bracewell helps
a dairy science class at A&M.
course deals with studies in
properties, dairy ingredients,s
ening, freeze processing, mien
logy, and detecting ice creait
fects.
The course’s objective is to
the students what pertains toi
such as Bracewell’s so they will
what is expected of them if the;
a similar job.
As many might expect, she
is asked which of the numeroti|j
vors of ice cream is her favorite.
arpec
"It surprises people when
swei them, considering hown |ed AND WAL
flavors I’ve tasted over the«;
Bracewell said. “Homemadevtt
is by far my favorite,” she paj
smiling, “but orange sherbetri!
very close second.”
opment director, the world of food
services is one that she has been fa
miliar with all her life. Throughout
her childhood, her parents owned
and managed a meat market in her
native Elgin, TX.
Bracewell said the usual reaction
she gets from people once they real
ize her lifelong connection to food is
typical.
“People always react by saying, ‘So
that’s where you get your interest in
the food business,’ ” she said.
Bracewell was hired by Blue Bell
in November 1980, less than a year
after graduating from Texas A&M
with a degree in dairy science and
technology.
She said a friend informed her
the Brenham creamery was consid
ering the adoption of such a posi
tion. Within weeks, Bracewll was
hired as Blue Bell’s first director of
research and development. And
since that time, she has utilized her
knowledge in dairy nutrition in a job
many would love.
Bracew'ell, a registered dietician,
usually works an 8-to-5 day, but
when a new ; flavor or product pro
posal is being processed for the first
time, she reports for duty as early as
3 a.m.
“If there’s one thing I don’t mind
doing at such a wee hour in the
morning, it’s getting up to taste ice
cream,” she said while glancing at
Aspartame hits Texas freezer
in Blue Bell diet ice cream lint
0 EMBARK <
RIP TO CENT
<#S23
By Holly Beeson
REPORTER
If you love ice cream, but can do
without the calories, here’s some
good news: Now you can have your
ice cream and eat it too.
Blue Bell is the first company in
the United States to market large
containers of ice cream made with
aspartame. The artificial sweetener
is better known by its brand name
NutraSweet. Blue Bell’s new diet line
has about half the calories of its gold
rim supreme ice cream at a compar
ative cost.
The ice cream is available in va
nilla, strawberries and cream, pine
apples and cream, neapolitan and
Dutch chocolate. Peach will be intro
duced in the fall.
“We started the diet line because
we’ve had so many tequests from
consumers,” Ed Kruse, chairman
and chief executive officer of Blue
Bell, said. “Everyone wants an ice
cream that tastes good without a lot
of calories.”
The company started working on
the diet line in July of last year,
about the time the Food and Drug
Administration allowed aspartame
to be used in a product that simu
lates ice cream in a large container.
“We are primarily targeting peo
ple who want to watch their cal-
FORT W
ories,” Kruse said. “There will also
be a great number of diabetics
looking at this product.”
The diet line hit the market Jan.
9, and sales have been liighei than
expected.
“We anticipated this product
would run around 16 percent of our
half-gallon volume over a one-year
period,” Kruse said. “Butrighi
it’s running about 25 percent.
He said a great number of
are trying the product for the
time and he expects sales to
down at a later date.
Blue Bell also is establish
plant in Oklahoma City that ml
gin distribution outside oflexasi
the first time in March.
“All the ice cream is madt
Bi enh.rtn," Kruse said. “Weshipi
distribution branches in varioii ^ , , ,,
ies in 'Texas. The ice cream isiB U ' <H
mm\ nav
delivered directly to the stores
The company is building ana
out-of-state distribution brand
Baton Rouge, La. to begin senit
that area in September.
“Several years from now, well
to have a manufacturing planui
Tulsa, Okla.,’’ Kruse said. “Itis
excellent location to helpusm
panding our business.
"We don’t think we should!
prive anybody in the'United!
from having our productifit’s
hie for us to go there.”
I) pay seve
lues or go
lith the wot
I its are littei
The city’s
lent has iss
dan Farris,
neighbor co
Vive dug up
rd and var
One citati
|ats with “v
900 block c:
Study Abroad lets students view world
By Sherri Roberts
STAFF WRITER
Rather than a Harrington classroom, Blocker
or the Academic Building, Nairobi, East Berlin
and Pompeii will be classroom settings for some
Texas A&M students earning academic credit
this summer.
The Study Abroad Office offers students the
opportunity to earn academic credit while im
mersing themselves in the culture of a foreign
country through various programs, including ex
change and summer study abroad programs.
In conjunction with the Colleges of Liberal
Arts, Architecture and Environmental Design.
Agriculture, and Business Administration, the
Study Abroad Office offers programs this sum
mer in countries such as Kenya, Italy, the Soviet
Union and France. In addition, a graduate-level
program wall be offered in Australia and New
Zealand in coordination with the College of Edu
cation.
The six-week programs cost about $3,000, in
cluding airfare, lodging, and some meals, but ex
cluding tuition, fees and personal expenses. Tu
ition is comparable to w hat would be paid for on-
campus classes.
Proficiency in the primary language of the
host country is necessary only for summer pro
grams offered through the Department of Mod
ern Languages. Students participating in these
programs must complete the first two semesters
in the host country’s language, with a minimum
grade of a “B“ received in the second course.
Arnold Krammer, professor of history, is tak
ing 18 students to Germany this summer, where
they will studv Histor\ 102. Historv of Modern
Germany since 1 815.
‘Tt makes historv so much mot e aliv e, he said.
“You’re standing right there where these things
took place.”
Krammer s students will spend six weeks in
Germanv visiting museums, castles. cathediaK
and folk festivals in towns such as Tubingen. Mu
nich and West Berlin. Students also will have a
guided tour through communist-governed l ast
Berlin.
Krammer said students will attend class lot
one hour in the morning, Mondav though
Thursday, and take field trips evei v otiiei the to
the locations they are studv ing.
“I’ve never met a student who didn't come
back saving it was the experience of their lives.
Krammer said of the programs.
“You learn about yourself, w hat vom interests
are. and how to deal with people from otherc nf
lures,” he said.
The program is flexible, he said, in that sin
dents from any discipline can arrange to stndv
areas of interest to them within the coimtrv thev
are visiting.
Krammer said arrangements are being made
fora health education major who is panic ipating
in the program to v isit v arious German hospitals.
Elizabeth Edmondson, a senior speech com
munications major, participated in a liberal arts
study abroad program to Scotland and Fmgland
in Summer 1987.
Edmondson said professors of her English,
historv and geography classes met with students
the first dav of their trip, gave them a list ol
churches, museums and othei landmarks, and
instructed them to travel to the sites on then
own.
Edmondson s.iid the- experience was tiiw
ing at first because she was tin familial will)
gland's transportation schedules and monet
tem.
During the afternoons and weekends, v,
students had free from class, they would
take a rail pass to v isit nearby towns and
tries.
Site recalled that on a visit to a smallcws
town in Scotland, the tow nspeople werecelA
ing "I ifeboat Dav” at the harbor. Thev new
brating the lifeboat, complete with a
princess, she said.
Edmondson said returning to a fast-paced
vironment and the responsibilities awaiting!
at A&M in the fall was another difficultadji
mem. Studying in England and Scotlandwn
surelv and allowed hei time to reflect on
studies in relation to t he culture, she said.
tons.
“The wh<
jiest thing I
aid.
“This thi
mow why
an’t afforc
hey’re talki
Her atti
wrote a let
office seeki
lions.
lifelt
"I grew up a lot because 1 had to lie respond
ble for invsell." site said.
Students interested in these year-long pi
grams must have a minimum grade-point rati
3.0 and written and oral proficiency in thel)
guage of the c ountry in which thev will studv
The University coordinates exhange progrr
with Tubingen University in Germany, StWi
University in Scotland, and Monterrey Instill
of Technology in Mexico.
Mona Rizk-Tinne, director of Studv Abr
administration, said students who participaie
the program often have a competitive edge
others in a job situation.
The Study Abroad Office will featureano«
seas day to inform students about interna
opportunities from 10 a.m-2 p.m. Feb. 14onl
first floor of the MSG.
In addition, information about overseas}
and study opportunities can be found in
Study Abroad Library in 161 Bizzell West.
For more information, call 845-0544.
\aggi
7 James
the
BOND A
wsnr ifilm festival
February. 2. & and 4
Thursday. Februam 2
Dr. No
8:00pm
Friday. Februam 3
The Living Daylights
7:00pm
The Man with the Golden Gun
9:30pm
Thunderbali
Midnight
Sflturcfow, February 4
For Your Eyes Only
Special $1 Matinee
3:00pm
You Only Live Twice
7X)0pm
The Spy Who Loved Me
9:30pm
Casino Royaie
Midnight
Full Festival Pass ... 8 movies for $12
Single Evening Pass ... 3 movies for $5
» Individual Movie Tickets ... $2
Full Festival Passes are on sale now at the Rudder Box Office.
Single Evening Passes and Individual Movie Tickets go on sale 45 minutes before each feature.
Open toTAMU students, faculty and staff, and guests of the University.
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