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AN AGGIE LINE: USU cheerleaders perform during the Aggies' final exhibition game. It's time to cheer for basketball. / Photo by Brianna Mortensen

Today's word on journalism

Friday, November 10, 2006

Q&A with Ed Bradley:

Q: What single issue should be covered more at CBS News?
A: Foreign news.

Q: Have you ever been assigned a story you objected to? How did you deal with it?
A: When I first started in New York at WCBS radio, the assignment editor automatically assigned any story that had a minority in it to me. I objected to being typecast and told him if I didn't get a variety of stories -- as other reporters did -- then I would take it up with the news director.

Q: If you were not in news, what would you be doing?
A: If I had the talent, I'd play bass guitar and sing in a kicking band.

--Ed Bradley, reporter, "60 Minutes," died yesterday of leukemia at age 65 (2006)

Casper's ice cream opens in Providence

By Dave Mehr

October 11, 2006 | PROVIDENCE -- With a classy atmosphere straight from the Jazz Age, the old blends with the new at Casper's Malt Shoppe. Customers are welcomed every day but Sunday to the store, located near Stadium 8 Theaters at 585 W. 100 North in Providence.

When Casper Merrill first opened his ice cream factory in 1925, they were producing 360 to 540 ice cream bars a day. Now, about 363,000 bars are made each day at the factory in Richmond.

"The manufacturing facility is still owned by the Merrill family, and the original recipe has changed very little," said Tiffany Vega, owner of the Providence Casper's.

The Malt Shoppe has been open now for about a month and a half, and continues to attract new converts to the famous ice cream. "They kind of wanted to get the nostalgic feel of 1925," said Vega. Vega, who graduated from Utah State University with a degree in marketing, explained that the original store was located on Main Street.

There are about 15 to 20 employees working at the new store in Providence. Thomas Jarvis has been working at Casper's since it opened a month and a half ago.

"People have been learning about it pretty quick," said Jarvis, "I love the atmosphere and the artwork hanging up."

The colorful artwork, sleek tiles and ceiling, and high booths are very impressive, and take you back to the "roaring Twenties." There is also a large, flat-screen television in one area, ready to entertain couples and families with an episode of "I Love Lucy" or any other classic program.

Casper's is constantly bringing in new flavors of ice cream. "We have pretty good cookie dough. It's got fudge swirls in it," said employee Jessica Roberts.

"We have the best ice cream," said Jennifer Leishman, who transferred from the factory to work at the new store.

There are plenty of desserts to choose from on the menu. There's the famous ice cream, which you can get in specially-made waffle cones dipped in a variety of things, including Pop-rocks. There are tasty-looking sundaes, called "Everydaes" at Casper's; banana splits, shakes called "Liquid Bricks," ice cream floats, hot chocolate floats, cookies, brownies, frappes, pies, sodas and other treats to enjoy.

Vega hopes that Casper's Malt Shoppe will someday become a chain. "There have been a couple people interested in a franchise," she said. "We ship novelty bars from Hawaii to Florida." She suspects that citizens may hear of more locations in three to five years, and hopefully the company will begin to sell their ice cream overseas. "Maybe once the national market has been saturated enough," said Vega.

Casper's also caters for large group events such as family reunions or office parties.

NW
RB

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