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Luke Bell
Luke Bell

Where To Buy Bud's Ice Cream



Alvin Edlin, a World War II veteran who parlayed the small Bud's Ice Cream store in Noe Valley from a run-of-the-mill creamery into a revered local icon, then sold it and went off to play golf, died Wednesday at a Petaluma hospital. He was 96.




where to buy bud's ice cream



Mr. Edlin churned his creamery business from one that was doing about $30,000 a year when he started out to about $1 million a year in 1976. Four years later, he sold Bud's to a group of Bay Area businessmen.


It's now owned by Berkeley Farms Inc. of Hayward, and such distinctive flavors as Bittersweet Chocolate, Brown Cow Palace, and Kona Chip are sold up and down the West Coast. The ice cream is also made under license in Bangkok by American Food Co. Ltd., and sold all over Thailand, Singapore and Malaysia.


When he first started out in the ice cream business, the product was pretty bad, he said in an interview with The Chronicle in 1976. Frustrated with the bland and indifferent dessert he was selling, he said to himself: "The hell with it. I'm going to make the best there is." His success, he said, was largely attributed to loading up his ice cream with the best ingredients he could find.


"I've trained all the people who make ice cream for me," he told a Chronicle reporter, "and I'm constantly telling them to put more cherries in the cherry, more fudge in the fudge. If one of my customers bites into my caramel ice cream, I want him to get a piece of caramel. It all adds up to pride, that's all."


By the 1970s, if you said "ice cream?" to a knowledgeable San Franciscan, the one-word reply would come back, "Bud's." In fact, San Francisco residents traveling throughout the world would send Mr. Edlin postcards, lamenting the deleterious effects they were suffering during their cold-turkey withdrawal from their favorite treat.


"Dear Calorie-Maker," one fan wrote Mr. Edlin in a postcard from Germany, "I finally broke down my resistance to foreign ice cream and tried some gelati ... it was not very good. I feel sorry for these people who'll never know what good ice cream is. Your faithful customer, Annette."


A classic scoop shop located in Historic Downtown Truckee. A great selection of ice cream and they offer cones, sundaes, milkshakes and more. Give Bud's a try, you'll be glad that you did. February 2020 The ice cream is delicious, which helps, as this is one of the only ice cream places around. There's a rush at times; the owners should consider paying their employees more or, hiring a 2nd employee PT to help during the rush. October 2019 Good ice cream, nice decor, old-school soda fountian feel to the place, but I think I came at a bad time. It was "Truckee Thursday" event thing and there were people everywhere. Inside was so hot that it was melting before I got it. More Reviews(51)


Finally, quality ice cream in Truckee! Not just great ice cream, but super premium all natural ice cream made right here at our quaint scoop shop near the west end of Donner Lake. We even make our own inclusions such as caramel, brownies, cookies, pralines and chocolate chips and more. Non-Dairy Options as well! Organic Coconut Milk Based flavors and Organic fruit Sorbets offered every day.


"We can't wait for everyone to try new Breyers delights. With more than 150 years of experience making mouth-watering ice cream, we're always listening to our fans. We heard that calories and protein are top of mind, so we crafted Breyers delights. We worked hard to deliver an ice cream that starts with high quality ingredients, tastes great, and is 260-330 calories per pint," said Peter Harbour, Marketing Director of Breyers.


Harrison joined Dreyer's in 1956, serving until his retirement in 2010.[1] He tasted an average of sixty ice cream flavors on a daily basis.[2] Harrison does not consume the ice cream, and instead spits it out.[3] Based on his own estimates, he has tasted a few hundred million gallons of ice cream at Dreyer's.[4] He has aided in the creation of more than one hundred unique ice cream flavors;[5] he claims[6] that he invented the flavor Cookies n' Cream.[7] According to a World report on Harrison, "his taste buds are so fine-tuned he can immediately taste the difference between 12-percent and 11.5-percent butterfat in a product."[1] The report also described him as the "most popular ice cream man in America". Harrison believes himself to be "the first national spokesman on ice cream". He has appeared on many television programs, as well as on other media.[1] In 1997, Harrison was awarded the American Tasting Institute's Master Taster of the Year title.[8]


Born in 1942,[1] all of Harrison's paternal family, up to his great grandfather, were involved in the ice cream industry in one way or another.[4] In his younger days, he would help out at the ice cream factory his uncle owned.[9][10] Harrison is married and currently resides in Palm Desert, California.[1] Harrison's taste buds are insured for a million dollars.[1][11] He adheres to a very strict diet, so as not to affect his tasting skills.[1]


Astronomy meets gastronomy in an annual ritual for the Food Science 1101 introductory course, where eight student teams created and scooped ice cream Nov. 30 for a melt-in-your-mouth final project. Judges scrutinized and savored the flavors to pick the winner: Cosmos, a sweet purple nod to late Cornell astronomer Carl Sagan.


Picnics will be spread on the banks of Donner Lake and vacationers will float down the Truckee River in a parade of rafts, past rocky coves and deep green forests where the voice of a blue jay can be as startling as thunder.


Truckee, which has survived fires and blizzards, is a rustic mountain town where shoot-outs once occurred with amazing regularity, saloons roared round the clock and bordellos flourished during periods when it served as a stage stop, a lumber center, a railroad town and the site of ice harvesting for the West before the era of refrigeration.


For solitude in the Sierra, though, not another lodge matches the magic of the Blue House Inn. Facing the Truckee River at the base of a towering mountain, the Blue House Inn rates five stars with its immense stone fireplace and a skylight for glimpsing the forest and meadows where deer graze and other wildlife appear at sundown.


The Bar of America occupies the old Bank of America building on Commercial Street, where pictures of old-time gangsters line its walls: John Dillinger, Baby Face Nelson, Pretty Boy Floyd, Willie Sutton, Bonnie Parker, Ma Barker and the Al Capone mob.


While dining at Abruzzo a few years back, I realized the building was once the home of either 24 or 34 Flavors of very good homemade ice cream. I would go there quite often in the 60's (and maybe late 50's) and usually have Rocky Road. I remember the owners as being very nice people. I also remember the screen door. Great spot!


I was very excited to see this picture of the ice cream store I spent 9 years of my childhood in. I'm the daughter of Bud's 24 flavor ice cream . My dad Bud and mother bought this building in 1953 and operated it as a ice cream business and also sold hamburgers and fries and curly dogs until they sold it in 1962. I was only 10 when we sold it but have the fondest memories of this time of my life. It was heartwarming to here that people remembered my parents as really nice. I also remember the screen door. My dad added a addition to the right of the original building as a walk in cooler. If anyone has any picture of this time period I would love to see them. I remember the coca cola bottling plant across the street . Also the Smith's War surplus store . We actually lived in the old Jay Mar lumber Co.building that my dad converted into a house located a few houses west of the ice cream store.


My sister Minnie and I both worked for Bud and ethel while we were in high school. She was five years older than me and our other sister worked there too. We loved our jobs with Bud and Ethel I do remember when you were born Pam. My two older sisters went on to colllege Minnie graduated from Oregon State. When I was in high school after working at the ice cream store I went on to work att Paris Fair in Hood River. After that I married in 1957 and moved to Vanc. Wa.


Steer clear of heavy foods, such as dairy, wheat, and rich, cold dishes (yes, that means ice cream). Rely mainly on freshly cooked, prana-filled fruits and vegetables, which are nourishing yet easy to digest. 041b061a72


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