Word: fro-yo
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...Loker, Harvard has sought the answer to a whole range of every student's most urgent dilemmas: Where to get that late-night low-fat fro-yo on the eve of that big mid-term in po-mo fopo? Where to go when you crave that cool Seattle style but don't want to walk the two blocks to Starbucks? Or--and this is the clincher--where to find a nice friendly place in otherwise unfriendly Cambridge to relax and share some good times with other friendly Harvard students? Welcome to SUNY Cambridge...
...fro-yo campaign was started by Zach Buchwald '96, who has since been elected House Committee Chair. "I love going to Temptations," he recounts, "but it's so far away." With the support of the House Committee, he talked to Dining Services director Mike Berry and orchestrated the purchase, at a bargain price, of a machine that the Bio-Labs Cafe was going to put in storage. The House Committee provided a small percentage of the funds and Dining Services paid the rest. "It's amazing how much you can accomplish just by talking to Mike Berry," says Buchwald with...
...introduction, this much-anticipated fount of sweetness has already made a dent in the life of Currier residents. Its popularity is evidenced by the high consumption rate which, according to Currier Dining Hall Supervisor Charlie Lambert,averages about 15 gallons per day. More than justproviding a tasty desert, fro-yo has affectedCurrier life in subtler ways. With names asstimulating as "Blissful Banana," "RadicalRaspberry" and "Just Peachy"--or "Simply Vanilla"for the mild at heart--the daily changing of theflavors adds extra flair to mealtimes...andbedtime. "It's better [than ice cream] forspreading on bodies," says one junior. "You know,milky...
Currier House's fro-yo experience can also beseen as a case study in the seductive power oftechnology, as revealed in the types of praisesome Currierites heap on "the machine." "Itprovides automatic gratification," says RashidaJones '97. "All you have to do is pull down thelever." Edward Shen '95 delights in the fact that"no matter what flavors they have, you can alwaysget that little twist in the yogurt when it comesout of the machine...
...appeal of efficiency, losingsight of the true gastronomic splendor of thedessert experience? What about the honest,rewarding work that goes into carving rock-solidice cream out of a bucket with a sticky scooper?If this seems hyperbolic, observe one student'ssuggestion that "Currier House should be renamed'Fro-Yo House,'" Casual joke or flagrant idolatry?The same student calls the process of servingfro-yo a "creative outlet; you get a chance tosculpt and relax at the end of your meal time."The simple act of trying to get a serpentine ropeof frozen desert to curl around the bottom of thedish...