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UConn’s Dairy Bar and its ever-growing list of tantalizing frozen concoctions is about as secret as a National Championship. Students, staff and visitors alike flock year-round to the little brick creamery located on the hilly outskirts of the Storrs campus to grab their favorites.
A Dairy Bar patron always leaves happy, but additionally, thanks to some measures Assistant Manager Jackie Patry instituted when she took over day-to-day operations in 2006, any customer can leave having learned a little something.
Patry, having studied agriculture and animal sciences at UConn as an undergraduate, started a tradition with her employees that prepares them for any inquiry a curious cone drone might pose. The answers to, ‘Where does the milk for the ice cream come from?’ and ‘How often are UConn cows milked?’ are at any Dairy Bar staffer’s disposal. As part of their training, they must visit the Kellogg Dairy Center, where the dairy herd dwells, and try their hand at milking a cow.
“We say here that our ice cream goes from cow to cone,” Patry said. “One of the frequently asked questions from customers is, ‘do you really use your own milk for all your products?, and the answer is ‘yes’. I figure by having [employees] go up there and actually milk a cow, they’ll never forget the answer to that question.”
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