Tickle Your Taste Buds
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Volume 9 • Number 2 • spriNg 2012 Tickle Your Taste Buds CENTER FOR PUBLIC HISTORY agreed on basic ground rules: All the Blue Bell you could Blue Bell Memories eat in one day. No limit. As many flavors as you wanted. ne of my earliest memo- Without false modesty, I’ll admit that it is the best idea I’ve Ories is the regal feeling ever had. of sitting on top of a hand- We went to the store, and each of us picked out two half cranked freezer as my dad gallons of our favorite flavors. We agreed that the fifth grinded away making home- “neutral carton” would be Homemade Vanilla, which we made ice cream. The anticipa- both loved with strawberries or chocolate syrup. We then tion that grew during the long bagged our Blue Bell, drove home, and went to work. On process of mixing and crank- and off for the rest of the day, we feasted. My wife did not ing enhanced the enjoyment of follow our journey past the first bowl, but she shared our the final product, which was joy and laughed along with us as we listened to old rock and much better than the cheap roll music and ate various flavors of ice cream. It quickly mellorine my mom brought became clear that Blue Bell was meant to be savored, not home from the grocery store. gobbled down like hot dogs at a July Fourth eating contest. Store-bought ice cream as good as home-made was un- No, we did not finish the five half gallons. Indeed, by day’s known to me until I discovered Blue Bell sometime in my end, a family tradition had been established, yet plenty of late teens. ice cream remained. To avoid overworking our taste buds, Soon afterwards, I spent more than a decade wander- we repeated this ritual only once or twice a year. We never ing in the ice cream wilderness of Baltimore and Berkeley, got sick; our stomachs knew our limits even if our brains pursuing a graduate education and a teaching career. did not. Don’t get me wrong, I ate my share of Breyer’s and Dryer’s Ice Cream Day did not stop me from being a demanding without complaint, although regular trips back home to parent. Along with other similar behavior, it did, however, Texas reminded me of what I was missing. When I took a suggest to my daughter that I was a natural-born goofball job at Texas A & M in 1981, we finally returned to Texas for playing a very convincing role as an unreasonable dad. In good. We celebrated with bowls of Blue Bell, no doubt with retrospect, I even convinced myself that there was method background music from Willie Nelson. Life was good. in my goofiness. From the day my daughter was born, I felt One problem, however, remained. My young daughter a strong responsibility to be a serious parent who prepared was an only child and she had me for a father. To put it her for adulthood in an often harsh, demanding world. mildly, I was deeply involved in her upbringing, and very I also believed that a healthy dose of whimsy was good demanding. When she was one year old, I wondered why for the soul. Reading this, my daughter, who survived my she was not talking; at two years, why she could not yet parenting and grew into an exceptional adult, no doubt will hit a baseball. But as she approached four, I was greatly scoff at my effort to cast Ice Cream Day as part of a grand impressed by her ability to devour ice cream. Indeed, well philosophy of child rearing. She will remember it, instead, before her first grade “placement tests,” it was clear to me as a creative excuse for pigging out on ice cream. that she was “gifted and talented” in ice cream. She now plays the role of a strict mom trying hard to At about the same time, the local Safeway began having limit her two-year old son’s intake of sweets, including regular sales on Blue Bell, with bargains as low as five half ice cream. Good luck to her on that one, especially with gallons for $10. As I read one of these ads, I had a vision a whimsical grandpa around who recently bought her of a new way forward, and I proclaimed boldly, “It’s Ice son his first pint of Blue Bell’s amazing new Orange Swirl Cream Day.” My daughter immediately understood that and no doubt soon will have a talk with him about family whatever this meant, it was going to be good. We quickly traditions. Thank you! All of us at Houston History want to thank City Council Members Edward Gonzalez, Melissa Noriega, and James Rodriguez, along with State Representatives Carol Alvarado and Jessica Farrar for sponsoring the fabulous launch party for last fall’s issue, “Houston: Nuestra Historia.” We also wish to express our appreciation to Yolanda Black Navarro and Lolita Guerrero of Sombreros for their hospitality and all the people who came out to celebrate the contributions of the Mexican American community to Houston’s past. Margo Wolanin, Yolanda Black Navarro, Dean John Roberts, Lolita Guerrero, and Council Member Melissa Noriega at the launch for “Houston: Nuestra Historia” at Sombreros on Navigation. Photo courtesy of Shannon Buggs. TABLE OF CONTENTS FEATURES Blue Bell: The Cream Rises to the Top by Naveen Inampudi and Debbie Z. Harwell 2 Volume 9 • Number 2 spriNg 2012 Tickle Your Taste Buds Sonny Look: A Humble Showman By Debbie Z. Harwell EDITORIAL STAFF 8 Joseph A. Pratt, Editor Debbie Harwell, Managing Editor Aimee L’Heureux, Associate Editor Natalie Garza, Oral History Director Food for the Body, Food Kristin Deville, Program Coordinator for the Spirit: Irma Galvan Marsha Van Horn, Art Director and Her Award-Winning 14 Mexican Restaurant, Irma’s ADVISORY BOARD By Sandra Davidson Kathleen Brosnan William Kellar Betty Trapp Chapman Fred Korge Barbara Eaves Martin Melosi Ideal Housewives: Home Economics at the Steven Fenberg Jim Saye University of Houston 19 By Aimee L’Heureux EDITORIAL POLICY Houston History is published three times a year by the Center for Public History in the History Department at the University The Raw Truth: A Conversation with of Houston. We welcome manuscripts, Cheryl Pradia and Ezell Wilson interviews, and photographic essays on the history and culture of the Houston region, 23 broadly defined, as well as ideas for topical issues. All correspondence should be sent to: Eat Fresh, Eat Local: A History of Urban Houston History Gardening & Food Education University of Houston 27 By Natalie Garza Center for Public History 547 Agnes Arnold Hall Houston, TX 77204-3007 (713-743-3123), or emailed to: CULTURE [email protected]. Annette Finnigan: Building an POSTMASTER send address changes to: Enlightened Community 32 University of Houston By Betty Trapp Chapman Center for Public History 547 Agnes Arnold Hall Houston, TX 77204-3007 MUSEUM “Any day above ground is a good one.” A Conversation with 37 the National Museum of Funeral History’s Director, Genevieve Keeney NEWS UPDATES & BOOKS by Barbara Eaves Cover Photo: A two-year-old anticipates his 41 next bite of Blue Bell Homemade Vanilla. Photo courtesy of Kate Pratt. Houston History • Vol.9 • No.2 • 1 BLUE BELL: The Cream Rises to the Top By Naveen Inampudi and Debbie Z. Harwell Blue Bell inspires an image of caring good-natured work- E. F. Kruse changed the ers who care for the community and those in it. Here, driver name of the company salesman Dave Smith greets Coty Koehne enjoying a Blue to reflect the purity and Bell Bullet in 1987. freshness of his favorite All photos courtesy of Blue Bell Creameries, wildflower. Brenham, Texas, unless otherwise noted. 2 • Houston History • Vol.9 • No.2 years, eight managers, and one family turned a nity for reward.” This bond was perfect for both the com- 104 down-home creamery in Brenham, Texas, into pany and the Kruse family. one of the most respected companies in the region and the In 1930, the company changed its name to Blue Bell country. The name Blue Bell has become synonymous with Creameries after the wild flower which dots the summer ice cream, and the little creamery in Brenham now sets Texas landscape. When E. F. Kruse passed away in 1951, his the gold standard for ice cream production while retaining sons, Ed. and Howard Kruse, followed successively in his the down-home feel that first made the creamery popular footsteps to run the company. Current CEO and president among folks in Central Texas. From the original hand-crank Paul Kruse is the third generation family member to head freezer to the state-of-the-art facilities today, Blue Bell Blue Bell. Others currently at the creamery include cousins incorporates the same personal service and care that it did and Paul Kruse’s daughter, the fourth generation to join the when it started as the Brenham Creamery Company in 1907. Blue Bell team. Paul Kruse shared some of his memories growing up in LEADERSHIP the Blue Bell family and working with his father and uncle: A group of Brenham business- When we were very young, we would go with our men established the Brenham father to do a “plant check” on Sunday afternoons at Creamery Company as a coop- the original creamery ... just a bunch of erative to produce sour cream barefoot kids. We would get to stand butter and named H. C. Hodde on the conveyor belts but we couldn’t as its manager the following year.