66 The Michigan Oaily-Weekeno Ma I - nt biday, Feru'rC 21, 1997
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The'Michi jan Daiy Weekend N
:.® About Town
® State of the Arts
THANK 'U' FOR NOTHING
I scream, you scream, the
'
screams for ice cream!
By Greg Parker
and Jenny Rubenfeld
The Michigan Daily
Judging by the patrons in campus ice
cream shops, students seem to scream
for ice cream - even in the winter. Ice
cream remains one of the world's most
popular treats, no matter what the
weather. Fortunately for us, there is an
abundance of good ice cream in our own
backyard. And for those who are a little
more health conscious, there is more
than a profusion of frozen yogurt ven-
dors who want to please all.
What could be better than spending a
study break, romantic interlude or just a
lonely Saturday night over an ice cream
cone (or a cup of frozen yogurt)? Not
much.
Probably the most famous ice cream
and frozen yogurt on campus is
Stucchi's. This hotbed (or should I say
cold bed?) of frozen dessert action has
a corner on the market with its two
prime locations. The South University
locale is brightly lit with cheerful green,
black and red square dots bordering the
walls, creating the perfect place to stop
for a quick treat. The State Street store
has a slightly more modern look to it,
ideal for the downtown crowd.
Like most creameries, Stucchi's offers
a variety of ways to serve your favorite
flay. With Smushins (candy and other
treats mixed into the ice cream), malts,
floats, shakes and any topping you can
think of, this parlor can probably concoct
the ice creation of your wildest fantasies.
Stucchi's stocks 16 flavors of ice
cream, 16 flavors of hard frozen yogurt
and two flavors of soft frozen yogurt.
From the mundane chocolate and vanil-
la to the more exotic Hazelnut Espresso
and Grasshopper Pie, Stucchi's flavors
are as scrumptious as they are creative,
ice cream and frozen yogurt alike.
LSA junior and Stucchi's employee
Beth Eurod said, "If you don't want soft
serve, the frozen
supposedly lower in the "bads" that reg-
ular ice cream carries.
This taste doesn't come cheap, howev-
er. Prices at this Ann Arbor establishment
are a little high for such a universal
delight. But with the heaping scoops and
the delicious variety of flavors, the few
extra cents are well worth it.
Competition is encroaching with the
brand new Java House and Stroh's Ice
Cream on the corner of South University
and South Forest. Stroh's Ice Cream,
boasting itself as "Michigan's Finest
Since 1919," is a main feature at this
WPM In two months
and a week, I am
going to drive out
of Ann Arbor
with my $80,000
diploma buried in
a cardboard box
in the back of the
car. But the ques-
tion still floating
By Brian A. Gnatt around in my
Daily Arts Editor mind after 7 1/2
semesters at the
University is whether my Michigan
education was worth its hefty price of
$80,000. Unfortunately, the answer
sounds like an astounding "No."
Right off the bat, I want to make it
clear I'm not saying my Michigan expe-
rience wasn't enjoyable, but that my
four years of classroom education were
absurdly overpriced, and frequently
worthless. Even more sad is that
Michigan isn't much worse than any
other university in the country.
As I sit and think about all the classes
I have taken at Michigan, it disgusts me
to think how much I paid for many of my
classes. Take this semester for example:
Out-of-state tuition is near $10,000
(Don't worry in-staters, you're still being
ripped-oft), and with the mass of boring
$40 paperbacks and $50 coursepacks, the
sum for one semester is pretty close to
10K. Divide that number by four classes
and you get $2,500 a pop. Go ahead and
ask yourself- are my classes worth it?
The answer for some courses is "Yes."
I admit, some, if not many, of the classes
I took were worthwhile, and I learned a
great deal of interesting or important
information from excellent professors.
Nevertheless, the number of terrible,
worthless classes I have taken at the
University is still astoundingly high.
Looking over my transcript, I ask
myself- was Comm 103 (Intro to Mass
Communication) worth $2,500? The
answer is "No." Three times a week, the
professor read the most boring and use-
less notes from the overhead projector in
a dry monotone. (For $2,500, I could have
bought a new TV, VCR, stereo system, a
year of cable TV subscriptions to The
New York Times, The Wall Street Journal,
The Washington Post, Time, Newsweek,
U.S. News, Rolling Stone and
Entertainment Weekly and a year's supply
of beer, popcorn and video rentals. I
would still have learned more about the
mass media than I did in Comm 103.) But
instead, I memorized useless facts the
night before the tests and forgot every-
thing the second I handed in my exam.
An even better example was my
History of Jazz class - a course that
sounded so interesting when I
CRISPed, I was willing to take an 8:30
a.m. class twice a week. While interest-
ing at times, ask the $2,500 question
once again - was it worth it? For
$2,500 I could have purchased the best
200 jazz CDs of all-time (at an average
of $10 a disc), and still had $500 to buy
reading materials more interesting than
those we were assigned in class.
Then there are the classes where the
professor lectures directly from the
texts, almost going so far as writing the
lecture outlines straight from the books'
table of contents. I do know how to
read, and if that's all I wanted- to do, I
could have bought the $100 worth of
books for the class and saved $2,400.
My list of crappy classes goes on and
on, bouncing back and forth from depart-
ment to department. Pompous profes-
sors, poorly designed classes and most
frequently, terribly boring and disposable
information are my main complaints. I'm
simply upset and disappointed at the
University for allowing its trend of offer-
ing worthless classes to continue.
I think it's safe to say the
stuff I learned from colleg
outside the classroom - w
my own studying or with my
mic experiences. The Mic
and other campus media oul
the University's school of c
tion, teaching valuable tec
writing and, well, commu
opposed to the department'
attempts at analyzing the ma
the Frieze Building's classroc
If it seems like I'm being
yogurt has the
consistency of ice
cream, without
the fat."
Of course the
employees like it
- but how does
it actually taste?
Stucchi's smooth,
rich ice cream is
virtually perfect
cafe.
While the
frozen yogurt
selection is lim-
ited to only two
flavors, Butter
Pecan
Black
Twist,
and
Cherry
the ice
Stucchi's serves up some of the best ice
cream in town. The rich, smooth (and
not so friendly on the waistline) ice
cream is virtually perfect: Whether it's
huge chunks of Oreo cookies or the rich
taste of chocolate chips, Stucchi's ice
cream is packed with its said flavor.
The yogurt is equally delectable.
Stucchi's featured frozen yogurt is hard
packed, and it is nearly indistinguish-
able from premium ice cream - and
JONATHAN SUMMER/Daily
LSA senior Brian Wharry prepares a "Vanilla Supreme" ice cream cone at Stucchi's
on South University Avenue.
/
Marga Gomez
Half Cuban/Half lesbian
cream flavors bring back childhood
memories, with the colorful Superman
and the monochromatic Blue Moon.
"I wanted to bring the coffee
house/ice cream idea here. It is perfect
because people always do homework
and get the munchies. You can get a
scoop of ice cream or a shake, or if
you're still hungry, you can get a scone
or a muffin, " owner Mark Haider said.
Served in huge, old-fashioned, glass
dishes, the portions are hearty and the
prices are a bit cheaper than more bour-
geois places like Stucchi's: Cones start
at $1.25, and other icy specialties, like
malts and shakes, are also reasonably
priced. Java House has a variety of spe-
cial creamy creations that stir the imag-
ination. The question remains, however,
whether it is possible to study while eat-
ing ice cream. Some students have
already figured this out.
"I'm in here all the time to get ice
See ICE CREAM, Page 71B
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