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Show Business: Visiting Americas "Finest Ice Cream Store by Tamera Evans Forum staff writer I was 3 years old, barely tall enough to see over the edge of the table. My father was sitting across from me, but the only thing I could see was the banana split set in front of me. I could eat the banana split as soon as I agreed that having a new baby brother was indeed better than having a dog. That is my first memory of visiting the Snelgrove ice cream parlor on 2100 South. - sign stating This is Americas Finest Ice Cream Store in Sugarhouse. The 2100 South store opened in 1929. At that time, 2100 South was a national highway, so the store was busy with tourists. Although the Snelgroves opened their first store in the Avenues, the 1055E2100 S. location quickly became the mother store. A brown brick building that runs behind the parlor is the original and current ice cream plant. The ice cream originally was n cans resembling milk stored in cans. photographs now hang in the parlor, documenting the history of a Sugarhouse business that has changed with each generation. The 1930s were successful for the company - more parlors were opened in downtown Salt Lake City. However, the demand for Snelgrove ice cream was not exclusive to Utah. In 1935, Snelgrove ice cream was flown from the Salt Lake City plant to President Roosevelt in Warm Springs, Ga. door in Utah was The first electric-ey- e' 222 the South installed at E. Temple parlor in 1938. The Snelgrove chain has always been succeeded in introducing changes. The 2100 South parlor has endured as its surroundings changed. A Smiths grocery store replaces an elementary school. The official address is now 850 E. 2100 S. five-gallo- Black-and-whi- While fads and fashion have come and gone since that time, one thing that hasnt changed is the normalcy of seeing the double chocolate and strawberry ice cream cone jri M i f.,. X T v 4 7 te Tebu'pfr Photos National highways changed, and the parlor that was once a rest place for traffic and travelers is now a stoic reminder of the past, nestled among insurance company offices, car washes and fast food restaurants. The Snelgrove Ice Cream company by Doug Murray go, including fruit punch concentrate, icc and cream cake rolls, fresh roasted-nut- s from ice cream made bottles of toppings Mr. Snclgroves recipe. Saturday evenings are now the busiest time for the parlor. The clientele has varied through the years, leaning toward the has survived. older generation, said Oberg. Were tryBy the 1960s, Sugarhouse was a buswith the homes ing to encourage more college and middle-age- d tling community. Along and schools came patrons for the parlor. people to try us out. The menu items have adjusted through The parlor was serving over 200 parties each night as teens shared sodas and famithe years to reflect clientele demand. You lies enjoyed stepping out for dessert. 1 can sec fads come and go quite a bit, said remember coming here with dates, said Oberg, citing frozen yogurt and low-fice Salt Lake City resident Linda Schrader. cream as examples. People are a little Now I bring my grandchildren for ice more now. cream. The parlor does offer healthy sandfor time that a wiches and such as veggie or turkey and avoPerhaps nostalgia simplicity has aided the parlor through the cado. The house soups are chicken noodle years, but the company has managed to and cream of broccoli. However, malts and shakes dominate as the number-on- e g sellers. The parlors ice cream flavors are Pralines & Caramel and Burnt Almond Fudge. For more elaborate dishes, you can treat yourself to a brownie sundae, a paradise parfait or a fantasy cooler, such as a raspberry hurricane or sassy soda. The prices have also reflected some change. In 1935, you could purchase a single scoop cone for 15 cents, a double for a quarter or a triple for 50 cents. In 1993, they arent even called a single, double or triple scoop anymore. A small cone starts at 89 cents. Instead of choosing between a regular or sugar cone, keep up in the 1990s without losing that there are now appeal of the past. Walk through the door, waffle cones, frozen yogurt, sherbets, and you are greeted by a counter filled with sorbet, lights and seasonal ice cream candy jars and chocolates. Candy stix can still be purchased for 10 cents. There are flavors, not to mention toppings! So what are some of the more daring ice sugared lemon drops, jaw breakers, jelly cream flavors? Try the Triple Chocolate e beans and hard candy mix. The candy and chocolate sales have Threat or Kona Coffee. The white vinyl booths and stainless slowed down through the years, accordsteel interior of the past have given way ing to parlor manager Lori Oberg. A small house behind the ice cream plant was to red and mauve decor with hanging plants and ceiling fans. I am now tall once home to a chocolate and candy facto see over the table, and I dont tory. The parlors candy and chocolates enough are now made by the Chocolate Cottage, even attempt to eat a banana split by run by former Snelgrove employees who myself, but Im still attracted to the parlor. Snelgrove is one Sugarhouse merbought the original Snelgrove recipes and chant who has managed to adapt to sociequipment. The parlor sells a variety of products to ety without losing the distinction that has kept it in business for over 60 years. 57-year-- at Procrastinating: Tomorrows problem you can solve today health-conscio- us best-sellin- by Jane Luger Forum staff writer beginning of a major endeavor, but once they finally get going, they do just fine. Other people jump into things full of Are you a procrastinator who wants enthusiasm but run out of steam halfway to quit but hasnt gotten around to it? through. Still others start dragging their Youre not alone most of us procrasfeet just when the end is in sight. We can Philadelphiatinate; In fact there is even the help solve the problem by finding out -based Procrastinators Club of why we procrastinate. America whose motto is Were behind , Klotzburger said most of us postpone Waas tasks we find boring, scary or too diffiyou all the way.- Founder Les formed the club back in 1956. The club cult. We hope if we put off these tasks has Still not gotten around to its 1957 Tong enough someone else will do them for us, or perhaps the task will just disapelections. In an interview in the December 1991 issue of The Economist magapear. Other reasons for procrastinating zine, Waas said the club currently has are the fear of failing and being judged by with another 500,000 others or for making a wrong decision 9,000 members who keep meaning to join. All kidding and having to accept responsibility for it. There is hope in overcoming procrasaside though, procrastination can cause tination. serious consequences. Klotzburger said to define your In a September 1992 issue of goals and give yourself deadlines break Womens Day magazine, Katherine M. down complicated tasks into smaller ones and tackle them one step at a time. Even Klotzburger, a management consultant; said, We often let valuable opportuni- - the most dreaded task is seldom as bad as ties escape and difficulties multiply while remind yourself of the you expect is how and much better youll feel we dither. Although nobody totally benefits s consistent, most of us follow a pattern of when its done. Then reward yourself! You can take this advice, or if youre procrastination. Most people tend to bog same the and on down at the same point anything like me, youll take that infamous advice ofScarlett OHaraand think type of tasks, Klotzburger said. Some people are overwhelmed at the about it tomorrow, - chocolate-vanilla-- strawberry, old-tim- j . V February 2, 1993 forum Page 7 |