Technician has the story. Video from yesterday’s sundae event courtesy of NC State Web Communications (look for one of our student bloggers, Chandler Thompson, in the video). You can view photos from the College of Humanities and Social Sciences here and check out our pictures here.
And a side note. . . there have been two other Chancellor’s Choice flavors: vanilla ice cream with red raspberry swirl and chocolate chips (Marye Anne Fox) and vanilla ice cream with red raspberry swirl (James Oblinger).
Towering over the Brickyard, D.H. Hill Library is more than a place to find books. The library combines classic book stacks with touchscreens, video games and the best ice cream known to man. It has become a must-see stop for anyone coming to campus, and that’s why I consider it the crown jewel of the Brickyard.
My primary reason for venturing to the library is to get work done, whether it’s cramming for a test, doing some online homework or meeting with a group. When I need to do some intense studying, I head for the sixth floor. Each student has his or her “spot,” and mine is the sixth floor because it’s actually the seventh one off the ground. That’s my lucky number! Not much has changed in the book stacks. It is the quiet study area with the cubicles. Countless students have spent hours studying in the stacks, and many more will. It’s the constant of the library.
Great news on the ice cream front. That delicious NC State ice cream you wait in line for at the State Fair each October? You can now trek on down to the Bragaw C-store and pick up a pint for $4.50. Flavors include chocolate chocolate chip, vanilla, cookie dough, chocolate chip mint and campfire delight (a graham-cracker flavored ice cream with chocolate chunks and marshmellows). Of course, you can always get your 3-gallon tubs and tiny cups at Schaub Hall or settle in with a book and a sundae from The Creamery in D.H. Hill Library.
We wrote about the ice cream in a 2003 story and dug up this about dairy production at NC State:
In fact, dairy production at NC State dates to the early 20th century, when the first pasteurized milk was produced in the basement of Polk Hall. Those early supplies went to soldiers in World War I. In the early 1960s, the dairy science curriculum merged with a few other majors to become food science. And in 1968 the new major found a home in Schaub Hall, which was built with a fully operational dairy pilot plant.