And then there are the two different “flavors of the day”. On this particular day, it was Carmel Cashew and Birthday Cake. On any given day, you can get the usual vanilla or chocolate custard. Bud has worked for Kopp’s for 45 years now, which should tell you a little something about this place.Įlsa Kopp, a German immigrant, opened the first custard stand in Milwaukee, Wisconsin in 1950, after her husband, Karl Kopp developed Parkinson’s disease. By 1960, Kopp’s Frozen Custard was so popular Elsa started experimenting with different concoctions and ended up creating the “flavor of the day” menu. I spent a little time with Bud the general manager of Kopp’s and got to see what goes on behind the scenes. I am like a kid in a candy store with this place! I start swaying back and forth with a huge smile on my face, eyeing the menu of flavors for the day, trying to determine how many scoops I can eat before it starts melting down to my elbow. I don’t care how late, or tired I am, I stop. When I come home to Milwaukee, Wisconsin, my first stop is Kopp’s. And to those who know what I am speaking of, I know you are smiling right now. You are missing out on the most incredible frozen creamy goodness ever created. To those of you who don’t know what I am talking about, I am sorry. They are duly noted.Kopp’s Frozen Custard. Thanks, NDC, for reminding us of dairy's healthful benefits every June. I do simply because it tastes good, fulfills, and is an affordable and wholesome form of nutrition. But I don't digest dairy to support my vocation - I would consume just as frequently if I were a bank teller. Nearly every scientific discipline can be discovered, studied, and employed in dairy producing and packaging it remains engrossing and challenging industry. From a career perspective, it has been perfect. Since I was 16 years old, my employment has often been tied to the dairy industry. Even the most ardent anti-dairy persons agreed: nothing could taste better with that cake than a glass of ice-cold whole milk.Īnd with a warm chocolate chip cookie? Hot coffee? Tea? Almond juice? Soy juice? Hemp "milk" or some other pressed vegetal liquid? As they say on ESPN's Monday Night Football pre-game broadcast, "C'mon Man!" Nothing goes better with America's favorite cookie than a glass of fresh, cold, cows milk. And boy oh boy, can they.Ĭase in point, a little more than a decade ago, at my sister's wedding, a glass of ice-cold whole milk was paired with their chocolate wedding cake. NDC's campaign is pointed in the right direction, but missing from it is just how delicious dairy creations can be. (You've had Milwaukee custard, right? If not, check Kopp's Flavor Forecast and plan your itinerary now!) Throw in the half & half that I put in my omnipresent cup of coffeee and, somewhere in Wisconsin, there is a cow working just for me. Each week, I consume at least one gallon of 2% white milk, a quart of vanilla yogurt, at least 8 ounces of cheese (not including pizza cheese), and treat myself to ice cream or Milwaukee custard at least twice. These are all great points, but to me, I consume dairy products not for the health benefits, but because they taste great. Also, that milk's proteins help build and repair muscle tissue, and that its vitamin A helps maintain healthy skin. The National Dairy Council (NDC) points out that milk's nine essential nutrients help manage weight and reduce risk of high blood pressure, osteoporosis, and some cancers. This month-long annual observation is designed to promote American dairy products as nutrient-rich foods. Since 1937, June is National Dairy Month.
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