National Ice Cream Retailers Association

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1 JULY $25.00 National Ice Cream Retailers Association The Complexity of Vanilla By: Craig Nielsen. CEO Nielsen-Massey Vanillas Inc. Yes, there s sweetness to vanilla. But, depending on where the vanilla bean was cultivated, other aromas and flavors come through, as well. Pure Vanilla is an extremely complex and diverse flavor full of subtle but distinctive flavor notes. Vanilla production is limited as the vanilla orchid will only grow in an area 10 to 20 degrees north and south of the equator. Four main regions in the world produce vanilla beans. Madagascar is the largest producer of vanilla beans in the world, accounting for approximately 60% of the worlds supply, and the ensuing vanilla is known as Madagascar Bourbon Vanilla. Madagascar Bourbon vanilla is considered the overall highest quality pure vanilla available, having a creamy, sweet, smooth and mellow flavor. Indonesia is the second largest commercial growing area and produces beans that are for the most part lower in quality than the Madagascar. The ensuing vanilla is described as woody, astringent and phenolic. Mexico, where the vanilla orchid originated, today produces only a small percentage of the world s crop. Mexican beans possess a certain spiciness a marriage of sweet and woody notes, with a deep, spicy character similar to cloves or nutmeg. These three regions of vanilla beans all originate from the same genus of orchid, Vanilla Planifolia Andrews. The last of the four major regions is Tahiti. The vanilla grown in this region is from a different genus, Vanilla Tahitensis Moore and is distinctly different from the other regions. Tahitian beans intermingle floral and fruity aromas, offering cherry or anise type notes. In recent years, Uganda, Papua New Guinea (PNG), and India started to expand their vanilla producing capability but over the last few years production has declined with low IN THIS ISSUE The Complexity of Vanilla by Craig Nielsen, Nielsen Massey Vanilla...1 Capannari Wins Business Partner of the Year Jacksonville Seminar Schedule...4 Participate in the Ice Cream Contests by Mark Leichtman...6 Strawberry Ice Cream Standard for Judging...7 USA Today s Article on New Ice Cream Flavors by Cliff Freund, Cliff s Dairy Maid...8 Gold Medal Expands In Response to Growing Sales...8 New Active Members...10 Thomas Funka, Sr. Passed Away...10 Ice Cream Cakes 2011 Revised Edition...10 For Kids of All Ages Concierge Suggests Officers, Board Members & Supplier Officers...12 vanilla bean prices. Ugandan vanilla beans are very similar to Madagascar Bourbon beans but exhibit a distinct chocolate note. While, the Indian vanillas are very similar to the Madagascar Bourbon in flavor profile but do not have the overall depth and quality. The PNG beans are typically a mixture of Bourbon and Tahitian types thus giving it a flavor profile in between the two. One note of caution, unfortunately there are suppliers out there selling these PNG beans as true Tahitian type when their flavor profile is not the same as a true Tahitian. Vanilla beans have over 300 compounds that make up the whole of their flavor. Some of these compounds are sweet, such as the natural vanillin found within the bean. And while vanillin is the most dominant, it actually only constitutes a tiny percentage of the total number of flavor components (which gives you some insight into why artificial vanillin, which features only this one compound, pales in comparison to natural vanilla). The other flavor components run the gamut, featuring such notes as honey, nutty, anise and peppery, and it s this multitude of flavor components that, as we ll discuss, enables vanilla to complement such a wide range of ingredients. Available in various strengths, 1-fold to 20+ folds, and forms, liquid, powder, paste or beans, vanilla is a diverse product.

2 The strength of vanilla is directly proportionate to the amount of vanilla beans used and is governed by the Code of Federal Regulations. A 1X, or 1 fold, vanilla contains the extractive matter of ounces of vanilla beans per gallon. A 2X, or 2-fold, vanilla is twice as strong, 26.7 ounces and so forth. It is only possible to directly extract vanilla up to a 4X, or 4 fold, without the help of heat and/or pressure. In any product that is concentrated, such as a 10X or 20X, heat and/or pressure is used to concentrate the product. During this concentration method however, a number of the flavor components can be altered or lost thus affecting the finished flavor profile of the vanilla. Vanilla is an application driven product and usage and the type of vanilla best suited depends greatly on the finished product and its composition as well as the processing conditions. Each variety of vanilla, or blends of the vanillas from different regions, will react differently according to product components. One important note, it is best to allow the vanilla ice cream/gelato to sit for hours after freezing before tasting. The vanilla strength and profile will develop over this period of time to its true potential. If you do not let your product sit that long before serving an increased usage rate may be required. In frozen desserts, the percentage of butterfat, overrun, egg yolks, whey as well as the type of stabilizers or emulsifiers used are key factors for determining the best vanilla. The butterfat percentage, eggs and whey as well as some stabilizers and emulsifiers can have a masking effect on vanilla. Vanilla also acts as a flavor enhancer (or potentiator), so it enhances our ability to taste other flavors by intensifying those flavors. So, for example, when used in smaller amounts so as not to overpower the flavor it s meant to be intensifying, vanilla can be used to boost flavors as chocolate, coffee, nuts and fruits. It deepens and highlights the chocolate notes as well as various fruit flavors. Additionally, it will smooth out citrus flavors and provides depth and creaminess. As a starting point, it is recommended to add the vanilla at one half of your normal usage rate for vanilla ice cream when you are using vanilla to enhance other flavors. A high quality Pure Vanilla should be the backbone of your product line as it can be used in every product. Vanilla is the most popular flavor sold and it is the one on which your customers will base their assessment on the quality of your products. The vanilla you select to use in your ice cream or gelato should be determined by which vanilla works best in your mix, not determined solely by cost. Vanilla will typically add less then 10 cents towards the overall cost of your product. It is important to design the vanilla to your product, not your product around the vanilla. Demand the best and accept nothing less. Contact your NICRA suppliers today. CAPANNARI WINS BUSINESS PARTNER OF THE YEAR Capannari Ice Cream won the Northwest Suburban Education Career Partnership 2011 Business Recognition Award from Prospect High School. Their award-winning gourmet ice cream store is a highly respected small business. They have been willing to share their knowledge and experience by providing outstanding Career Night and Entrepreneur Day presentations and they have employed over 100 local students, stated Lori Price, a 214 career advisor. We are sincerely grateful for the time and energy they have given to the students of District 214. Capannari is honored to win this award. According to Katie Dolan Dix, It is the community awards we are most proud of. We make it a part of our mission and philosophy to be a part of the community in which we work and to provide opportunities in jobs for our local youth. Capannari s has employed more than 100 kids in the past 10 years, most of whom come out of the 214 schools. Capannari Ice Cream celebrated their 10-year anniversary this June and hosted a series of fun, family events the week of June 26 through the 4 th of July. 2

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4 2011 JACKSONVILLE SEMINAR SCHEDULE Tuesday, November 1, :00 AM 3:00 PM Executive Committee Meeting Noon Executive Committee Lunch 4:00 PM 10:00 PM Membership Committee Meeting 5:30 PM Membership Committee Dinner Wednesday, November 2, :00 AM 1:00 PM Board of Directors Meeting Noon 1:00 PM Board of Directors Lunch Noon 5:00 PM Open Registration Noon - 5:00 PM Suppliers Setup Exhibits 1:15 PM 5:30 PM Convention Kick Off Program Moderator: David Zimmermann, Royal Scoop Ice Cream Moderator: Lynn Dudek, Ruth Ann s Ice Cream 1:15 PM - 2:00 PM Business Plan SCORE Representative 2:00 PM - 2:30 PM What Do You Need to Open a Store (Equipment & Products) Soft Serve and Batch Freezers 2:30 PM - 2:45 PM 2:45 PM - 3:30 PM Count Down to Opening/The Big Day Nindi Wadhwa, Scooptacular 3:30 PM 4:15 PM NICRA Member Benefits Cliff Freund, Cliff s Dairy Maid, Ice Cream Clinic John Pitchford, JP s Custard Cart, Insurance Program 4:15 PM - 4:30 PM 4:30 PM 5:00 PM First Timers Meting Lisa Sorrentino, Anderson s Frozen Custard Jay Rentschler, Upstate Farms Jim Ross, Flat Pennies Ice Cream 5:00 PM - 5:30 PM Ask the Panel Questions & Answers with Industry Experts 6:00 PM - 7:00 PM NICRA Past Presidents Reception & Cash Bar 7:00 PM - 8:15 PM Welcome Dinner (Ticket Required) 8:30 PM - 10:00 PM Your Best New Flavor Contest Exhibits Open - Cash Bar Demonstration Time Thursday, November 3, :15 AM 10 Minute Officer & Board of Directors Meeting 7:30 AM - 4:00 PM Registration Open 8:00 AM - 8:45 AM Opening Breakfast (Ticket Required) Welcome & Opening Remarks 9:00 AM - 10:30 AM Keynote Speaker: Steve Gilliand Moderator: Dan Messer, Eskamoe s Frozen Custard & More 10:30 AM - 5:00 PM Exhibits Open 10:35 AM - 11:55 AM Visit Supplier Exhibit Room Win NICRA Bucks Demonstration Time Noon - 12:45 PM Luncheon (Ticket Required) Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring; Employee Issues; Credit/Gift Cards; Catering/Off Site; Pick Your Topic; Time Management; First Year Experience; Business Insurance; Internet Marketing 1:00 PM - 1:45 PM Best Southern Flavor Contest Demonstration Time 4

5 1:50 PM - 3:00 PM Promotion of the Year Award Presentations Lynda Utterback, The National Dipper 3:05 PM - 3:20 PM 3:20 PM 4:20 PM Concurrent Sessions Understanding Financial Statements 101 Avoiding Health Code Violations Refreshing Your Store Identity (Signs, Menu Boards) Nanette Frey, Frey s Tasty Treats Mary Leopold, Leopold s Ice Cream 4:30 PM - 5:30 PM Concurrent Sessions Building an Employee Handbook Rich & Heather Draper, The Ice Cream Club Understanding Financial Statements 202 David Deadman, Chocolate Shoppe Ice Cream Catering 6:00 PM Evening Reception & Dinner at River City Brewing Co. (Ticket Required) Friday, November 4, :00 AM 4:00 PM Convention Registration 8:00 AM 8:30 AM Continental Breakfast 8:30 AM 10 minute Officer & Board of Directors Meeting 8:45 AM - 10:15 AM Concurrent Sessions Cake Decorating Beginner Hands On Elizabeth Riggs, Bakery Crafts Social Media 101 David Zimmermann, Royal Scoop Social Media :15 AM - 10:45 AM Demonstration Time 10:45 AM - 11:55 AM Concurrent Sessions Team Empowerment Gift Card Programs The Interview Process Kelly Larson, Sweet Temptations 11:00 AM Noon Supplier Meeting Noon - 12:45 PM Luncheon (Ticket Required) Round Table Discussion Topics: Ice Cream Cakes; Wholesaling; New Start Up Concerns; Marketing/Promotion; Hiring; Employee Issues; Credit/Gift Cards; Catering/Off Site; Pick Your Topic; Time Management; First Year Experience; Business Insurance; Internet Marketing 12:45 PM - 1:10 PM Ice Cream Clinic Review Dr. Johnny McGregor, Clemson University Moderator: Mark Leichtman, Dessert America 1:00 PM 9:00 PM Exhibit 5

6 1:20 PM - 2:00 PM Ice Cream Clinic Dr. Johnny McGregor, Clemson University Demonstration Time 2:15 PM - 3:15 PM Concurrent Sessions Cake Decorating 202 Inspecting Your Own Store Joe Venuti, Bedford Farms Store Security 3:15 PM - 3:45 PM Demonstration Time 3:45 PM - 5:00 PM Concurrent Sessions Turning Your Constant Contact Into Revenue Mission Imperative, Not Impossible Holly Anderson, Anderson s Frozen Custard Lisa Sorrentino, Andeson s Frozen Custard Equipment Maintenance Panel Soft Serve/Batch Freezer 5:15 PM - 9:00 PM NICRA Party Sponsored by the Suppliers Bryce Thomson Scholarship Silent & Live Auctions Saturday, November 5, :00 AM 10 Minute Officer & Board of Directors Meeting 8:00 AM 8:30 AM Continental Breakfast 8:00 AM Leave for Optional Golf Tournament (Ticket Required) 8:30 AM - 10:00 AM To Be Announced 10:00 AM - 10:15 AM 10:15 AM - 12 Noon Roundtable Get Your Final Questions Answered 1:00 PM - 4:30 PM Tour - Taste of Jacksonville (Ticket Required) 6:30 PM Cocktail Party 7:00 PM - 10:00 PM Awards Banquet (Ticket Required) PLEASE NOTE: Seminar topics and/or dates and times are subject to change due to the availability of speakers. PARTICIPATE IN THE ICE CREAM CONTESTS Help your NICRA organization at this year s convention by participating in any or all of the ice cream clinic contests. This year s contests will judge vanilla, strawberry, Your Best New Flavor, and Best Southern Flavor. The vanilla and strawberry flavors are judged and critiqued this year by Dr. Johnny McGregor of Clemson University and his team of graduate students, nationally recognized as one of the top dairy tasting teams. The NICRA Ice Cream Clinic Committee has been working with our members and Dr. McGregor to develop a standard of identity for strawberry ice cream. At the upcoming convention, we are asking all of you to assist us with validating this new standard! Be a part of this historical event. There have never been standards for any other ice cream except vanilla. By entering the strawberry contest and utilizing the standards listed below for strawberry ice cream, Dr. McGregor and his team will be able to assess the newly created standard for strawberry ice cream. If no issues are apparent, these standards will be published in a teaching journal for all members of the ice cream industry to use for judging strawberry ice cream. Your Best New Flavor and Best Southern Flavor (Butter Pecan, Mississippi Mud Pie, Key Lime, etc.) are contests that are voted by you at the convention. This is a great way to show off your creativity! These two contests are extremely popular and one of the many highlights of the NICRA convention. The NICRA Ice Cream Clinic is the only nationally recognized ice cream judging clinic for retailers. When you enter your product in the Clinic, the educational value is enormous. You will be able to see how your product compares with others from around the country with regards to flavor, body, texture, etc. Your ice cream is evaluated based upon the scoring guidelines used at the Collegiate Dairy Products Evaluation Contest. You have the benefit of being able to question, get the opinions and advice of some of the top mix, flavor and ingredient suppliers in the country as well as the Clinic professor and, of course, many very experienced fellow members. 6

7 To ensure your safety, NICRA uses the very strictest standards for microbiology. Ice cream is disqualified from the contest if it does not meet these standards and are discarded prior to tasting. CALL YOUR NICRA SUPPLIER MEMBERS FIRST ***New this year*** All ice cream flavors will be shipped at the same time to one location! Dr. McGregor will be collecting all of the ice cream for all of the contests and will be conducting the microbiology tests as well. Being able to ship 1 box to one location with our FedEx discount will save you time and money. Please consider entering at least one of the four contests-it s educational, fun and a great public relations tool if you are awarded a ribbon. The Mission Statement for the Committee is: The purpose of the Ice Cream Clinic conducted at NICRA s Annual Meeting is to assure a reliable, consistent and credible process of evaluation for its entries. NICRA s Clinics are based on an understanding that the members who attend the tasting sessions will participate in a safe and healthful atmosphere. NICRA is further mindful the judging of the entries has to meet specific stringent quality standards and encourages its members to accept good manufacturing procedures and act on the information provided by the clinic. In summary, the NICRA Clinic will provide a credible evaluation in a safe environment and disseminate information that can be used for member education and self improvement. The members of the NICRA Ice Cream Clinic Committee are Cliff Freund, Cliff s Dairy Maid; Henry Gentry, Henry s Homemade Ice Cream, Jeff Myers, The Double Dip, George Lochhead, Lochhead Vanillas, Jay Rentschler, Upstate Farms, and Dan Messer, Eskamoe s Frozen Custard, as well as myself, Mark Leichtman. All of the committee members are available to answer any questions you may have regarding the various clinic contests and committee matters. At the 2012 NICRA convention, the Ice Cream Clinic Committee and Dr. McGregor, will validate a standard of identity for chocolate and dark chocolate ice cream, which, with the cooperation of many of you, has recently been developed. Purveyors of fine flavors Strawberry Ice Cream standard for judging: Color The standard for acceptable color should range from a strawberries and cream color (very light rosy red) to a definite strawberry red color. The standards for strawberry flavored ice cream should be that the sample includes definite dairy flavor notes in combination with strawberry flavor notes. Intensely flavored samples that overpower the dairy note should not be judged as perfect. Samples that have a stabilized strawberry flavor with an added fresh strawberry flavor note from added fresh strawberry puree or IQF strawberries should be judged as the standard. Pieces or bits of strawberries should be visible. 7

8 USA Today s Article on New Ice Cream Flavors Cliff Freund, Cliff s Dairy Maid, Ledgewood, New Jersey says that his interpretation of USA Today s article on new ice cream flavors is that NICRA s Ice Cream Clinic Provides the Answers. On June 3, 2011, USA Today published an article which appeared on their front page. This article described new, different flavors that Maggie Moo, Baskin-Robbins and Cold Stone Creamery were introducing this season. Flavors included French Toast, Strawberry Basil, Buttered Pop Corn, Spicy Creole Cream Cheese and more. The article stated that the manufacturers were united in their purpose for introducing the new flavors, to get people to come into their stores, try a sample and then they would probably order a vanilla, chocolate or strawberry cone. They stated that these three flavors: vanilla, chocolate, strawberry account for 70% of their flavor volume. I lifted right off the chair with the excitement! Here it is, NICRA members, we are given the opportunity at each convention to participate in Your Best New Flavor Contest. You want to get people in your store? Sure, we all do. Well, just make note of the new flavors that appear in the contest each year from our members! The names of some of them will make you very curious! What better way to get new ideas! BUT, we have a big plus to offer and that is you can discuss the flavor right there at the convention with the person who developed the flavor and find out how it was made and how it sold. Get valuable, first hand information! If 70% of the sales is contributed to the vanilla, chocolate and strawberry flavors, then it takes no rocket scientist to conclude that, as a NICRA member, I certainly want to offer the very best of these flavors that I can make. I want people to come back for these repeatedly. I am convinced and have proven it several times over the years that the path to making the best in these flavors is to enter and learn by participation in the ice cream clinic. This clinic deals only with these three flavors. So there we have it fellow NICRA members; the USA Today article tells us the necessity of new flavors is to get people in the store. It also tells us the importance of the three flavors: vanilla, chocolate and strawberry. NICRA offers to each of its members the opportunity to do this every year! Go to the annual convention and get involved...you and your business will benefit. Cliff Freund. GOLD MEDAL EXPANDS IN RESPONSE TO GROWING SALES Here we grow again. More and more people around the world are discovering the gold in Gold Medal Products, creating an increased demand for the concession equipment and the corresponding supplies. Greater sales and worldwide growth drove the need to expand Gold Medal s supply production. In response, the company has expanded its flavor department and renovated some of its facilities. The addition contains 10 more flavor bays, a large capacity elevator and space for future flavor bays. The project was completed June 19 th and marks the third time the company has expanded since opening its current facility in With this addition, the Medallion Drive location will be more than 438,000 square feet. Also, in recognition of new product development and the company s manufacturing innovations, Gold Medal recently received a Manny Award from Cincy Magazine. J. C. Evans, chairman, accepted the award along with other senior staff members at the June event. Gold Medal was nominated by a community partner and an independent panel representing various business sectors conducted the judging. For more information on the award, go to Gold Medal was founded in 1931 by David C. Evans and is a privately held, family-run company. With the help of David s sons, David Bruce and J.C., Gold Medal became a worldwide concession leader by creating industry milestones and revolutionary advances. BUTTER PRICES May 27, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.5525) June 3, Grade AA Butter finished at $ The weekly average was $ (2010 price was $ ) June 10, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.5940) June 17, Grade AA Butter finished at $ The weekly average was $ (2010 price was $1.6220) Support prices for butter start at $1.05. Butter prices are reported from the Chicago Mercantile Exchange every Friday. The Merc is considered a spot market for butter. Merc prices are important to dairy farmers because the value of the fat and fat differentials in raw milk are established from the prices quoted from the Exchange, and Merc prices are used in the BFP update. 8

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10 NEW ACTIVE MEMBER Old Hampton Ice Cream Parlor 4503 Victoria Blvd. Hampton, VA / Fax: 757/ Lani Chisman Davis Charles Davis 1 DD, YD Treatbot, Inc Flint Ave. San Jose, CA / Ryan Sebastian Christine Sebastian 1 DD Thomas Funka, Sr. of the zeroll company, Passed Away Thomas Murray Funka, Sr., 76 of South Hutchinson Island, passed away May 7, 2011 at Indian River Medical Center. Tom was born February 26, 1935 in Toledo, Ohio and graduated from Libbey High School in He was the retired owner and president of The Zeroll Company, a manufacturer of commercial ice cream scoops. Tom purchased the company in 1968 and relocated to Florida in Tom was a member of the Pelican Yacht Club, an avid boater and collector of classic cars. He is survived by his wife of 33 years, Maria; son, Tom, Jr.; daughter Laurie Van Steen; brother Clifford A. Funka, Jr.; and three grandchildren. The family suggest tributes in the form of contributions to St. Jude s Children s Hospital, Attn: Memorials, 501 St. Jude Research Hospital, Memphis, TN or Dogs and Cats Forever, 4600 Selvitz Rd., Fort Pierce, FL myriad of ice cream cakes and pies. How to market your ice cream cakes and pies to the public. This volume features a large selection of ice cream and frozen yogurt cakes and pie recipes such as, Be My Strawberry Valentine Ice Cream Heart Cake, The Hottest Hot Fudge Sundae Ice Cream pie and many others. For more information go to org and click SHOP, click books, purchase by Pal Pay. For Kids of All Ages The Concierge Suggests: In the Hotel - The Ritz-Kids- Sign up if you are between ages 5 and 12. Spend a morning, an afternoon or even a whole day with us and engage in various activities. For more information call our Fitness Center at ext Independent Child Care Providers- The concierge can provide you with a list of Independent Child Care Providers on the Island, who will come to the hotel to baby-sit upon your request. Fees are at the Independent Child Care Provider s discretion. Execution of Release of Liability and Indemnification form required. On Amelia Island - Amelia Island Carriages Enjoy horsedrawn carriage rides through historic Fernandina Beach. This fun tour provides information about the historic district, ghost stories and tales of pirates and treasure. Private tours are also available by appointment. Call (904) Amelia River Cruise- Join your captain for an hour and a half or two hour boat trip to view Fort Clinch & Cumberland Island seashore. Alternatively, enjoy a scenic sunset one hour cruise of Cumberland Island seashore. While on the tour you will see wildlife & learn about the Island s history. The tour departs from the City Marina. They are closed Sundays September through January. Call (904) Driftwood Surf Shop - This full service surf shop offers surf board rentals and lessons. (904) ICE CREAM CAKES 2011 REVISED EDITION The new 2011 revised edition of Ice Cream Cakes by Malcolm Stogo and Lisa Tanner is now available. It is a guide to producing and marketing ice cream cakes and pies as well as other frozen dessert specialties. Over 25 color photos and a new source guide for purchasing ingredients and packaging are all part of this updated version of the book. Some of the topics include: what equipment, supplies and ingredients are needed and where to get them. Detailed stepby-step instructions on building, frosting and decorating a Eagans Creek Greenway Explore over 300 acres that run north to south along Egans Creek. Its grass-covered roads are suitable for walking and bicycling. A variety of natural wildlife and vegetation. For more information visit us/index.asp?nid=104 or contact Parks and Recreation at (904) Fernandina Play n Party Jump, Bounce, Play, Slide for all ages. Bounce House Indoor and Outdoor. Parents play free with children. A signed Waiver and Socks are required to play & Fishing Charters- At your request we would be happy to arrange anything from fly fishing to deep sea, jetty fishing, light 10

11 tackle, and even flounder gigging! See Concierge for details. Fishing Saltwater Shoreline Fishing License A Saltwater Shoreline Fishing License can be purchased over the internet at (A $ % surcharge of total sale per person will be added to your purchase) or dial toll-free, either FISH FLORIDA ( ) from anywhere in the United States or Canada (A $ % surcharge of total sale per person will be added to your purchase). Nonresident Annual Shoreline Saltwater Fishing: $47.00 Nonresident 3-Day Shoreline Saltwater Fishing: $17.00 Nonresident 7-Day Shoreline Saltwater Fishing: $30.00 Resident Saltwater Shoreline License: $ 9.00 Fort Clinch State Park- Embark on an adventure to one of Florida s many national seashores. Entrance into the park includes beaches, hiking trails, a pre-civil war fort, and maybe a glimpse of an alligator! The park is open from dawn till dusk. Ghost Tours of Amelia Island - Tiptoe through dark streets and walk in the footsteps of a bygone era as the past comes alive through the skillful storytelling of your guide. For reservations call (904) or ghosts. Island Cinema 7- Ask the Lobby Concierge for the current movie schedule. Island Falls Adventure Golf- Play miniature golf, visit their game room, or have ice cream in the Victorian cottage. Hours of operation are Monday-Friday from 3 p.m. to 10 p.m. and Saturdays and Sundays from 10 a.m. to 10 p.m. Kayak Amelia- Explore the marshes and creeks of our beautiful island by kayak. Call (904) Up The Creek Expeditions- Also try kayaking in southeastern Georgia. Call or visit Kelly Seahorse Ranch- Experience Amelia Island s seahorse from a different view! Horseback riding is offered for novice to experienced riders aged 13 and up. Call for reservations and restrictions at (904) or visit com Light House Tour. The Lighthouse was listed on the National Register of Historic Places in 2003 and is included in the City s historic district. Public tours of the Lighthouse site are offered by the City s Parks and Recreation Department in conjunction with the Coast Guard Auxiliary. Available only the 1 st and 3 rd Wednesday of each month. Reservations required call This information was provided by the Concierge Desk at the Ritz Carlton Resort on Amelia Island. For more information call the resort at , extension NICRA s 78th Annual Meeting November 2-5, 2011 Hyatt Regency Hotel, Jacksonville, Florida Subscribe to The National Dipper The only magazine that keeps you up-to-date in the retail frozen dessert industry. Regular columns include: New Products Industry News Calendar of Events Classified Special features include: Equipment Reviews Management Articles Association Events Employee Training Promotions Annual Source Book Also Available: Dipping Tips Training Posters Manuals for Costing Products Employee Training Posters Point of Sale Posters Magazine Binders Call or write for a subscription today! 1028 West Devon Avenue Elk Grove Village, IL Phone: (847) Fax: (847) lynda@nationaldipper.com Subscribe on-line at:

12 2011 NICRA OFFICERS President Lynn Dudek, Ruth Ann s, No. Muskegon, Michigan President Elect Dan Messer, Eskamoe s Frozen Custard, Monroe, La. Vice President David Zimmermann, Royal Scoop Homemade Ice Cream Bonita Springs, Fla. Secretary/Treasurer Nanette Frey, Frey s Tasty Treat, Inc., E. Amherst, N. Y. Secretary/Treasurer Elect Carl Chaney, Chaney s Dairy Barn, Bowling Green, Ky. Immediate Past President Bob Turner, Dairy Corner, Urbana, Ohio Executive Director Lynda Utterback, Elk Grove Village, Ill. Terms Ending Annual Meeting 2011 Rod Oringer, Concord Foods Brockton, Massachusetts Rick Pizzi, Pizzi Farm Ice Cream Waltham, Massachusetts Jim Ross, Flat Pennies Ice Cream Bay City, Wisconsin Roberta Rudolph, Custard Cone Roscoe, Illinois Terms Ending Annual Meeting 2012 Cliff Freund, Cliff s Dairy Maid Ledgewood, New Jersey Juergen Kloo, Joy Cone Co. Hermitage, Pennsylvania John Pitchford, JP s Custard Cart, Albuquerque, New Mexico Joe Venuti, Bedford Farms Ice Cream Bedford, Massachusetts Terms Ending Annual Meeting 2013 Mary Leopold, Leopold s Ice Cream Savannah, Georgia Jim Marmion, Advanced Gourmet Equipment Greensboro, North Carolina Neil McWilliams, Spring Dipper Mammoth Spring, Arkansas Jeff Myers, The Double Dip Lebanon, Ohio MISSION STATEMENT FOR NICRA The mission of the National Ice Cream Retailers Association (NICRA), a non-profit trade association, is to be the leader in the frozen dessert industry that others look to for help, support and education. NICRA will promote business growth and development throughout the industry. VISION OF THE ASSOCIATION NICRA will associate with similar associations dedicated to the same interests. NICRA will facilitate communication and education that both newcomers and veterans in the industry desire to be successful. NICRA will maintain a feeling of family within the association as it grows, and be dedicated to responsibly managing the association while maximizing value to the members. NONDISCRIMINATION POLICY NICRA is committed to a policy of nondiscrimination in all of its endeavors. To that end, NICRA shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with NICRA, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation. This Bulletin is published by: National Ice Cream Retailers Association 1028 West Devon Avenue Elk Grove Village, IL / Fax: 847/ Lynn Dudek, Chairman Publications Committee Lynda Utterback, Editor 2011 National Ice Cream Retailers Association Vol. 32, No. 7 This issue of the NICRA Bulletin is now available online at Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the NICRA office at or send an to info@ nicra.org requesting the information SUPPLIER OFFICERS President Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts Vice President Tom Zak, Concord Foods, Brockton, Massachusetts Secretary/Treasurer Mary Kircher, Dingman s Dairy, Paterson, New Jersey Chairman Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla. 12