Ice cream now at 3 locations on LSU football game days

Linda Benedict, Hay, Gary M.  |  9/17/2009 12:06:46 AM

Tiger Bite ice cream is a flavor offered by the LSU AgCenter Dairy Store. It's golden vanilla with a blueberry swirl to match LSU's purple and gold. (Photo by John Wozniak)

Photo By: John Wozniak

News Release Distributed 09/16/09

You can now scream for ice cream at LSU football games both inside and outside Tiger Stadium as well as at the LSU AgCenter Dairy Store on South Stadium Drive, which is open on game days from 10 a.m. until right before kickoff.

The School of Animal Sciences, which operates the store, has opened two other venues for ice cream this football season, according to Gary Hay, interim director.

One is inside the stadium in the concession area directly behind the south goal posts (Section 405). The other is outside the stadium on the street between Tiger Stadium and the Pete Maravich Assembly Center (PMAC).

LSU students sell the ice cream, and the money raised goes to two student clubs – the Block & Bridle Club and the Dairy Science Club.

“This money helps fund various projects of these clubs,” Hay said. “As sales increase, we’ll involve more of the student clubs in the College of Agriculture.”

All three locations have a variety of flavors including vanilla, strawberry, cookies and cream, butter pecan, double chocolate chip and “our famous Tiger Bite,” Hay said. Tiger Bite is a flavor developed at the Dairy Store that is golden vanilla with blueberry swirl to match LSU's colors of purple and gold.

The ice cream stand inside Tiger Stadium will be open from two hours before kickoff until the game is over. The PMAC stand will be open from noon until right before kickoff, Hay said.

Dairy Store ice cream sold at all locations is made on campus at the LSU AgCenter Creamery and is made from milk produced at the LSU AgCenter Dairy Farm located on Gourrier Avenue near the new Alex Box Stadium, Hay said.

“Both units provide employment opportunities for LSU students to help them earn extra money while in school and also give them some real-life work experience for their future careers,” Hay said. “Not only are the students involved in making the ice cream, they also are involved in producing the milk that goes into making the ice cream.”

Linda Foster Benedict

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