We were trying a new appetizer in our favorite local restaurant. As I chomped on a “Brew Pub Pretzel” coated with "beer cheese" dip, I exclaimed, “This might be the best pretzel ever.”
Beautiful wife Sandy snickered and said, “A few thousand Germans might give you an argument about that.”
She was right. I’d momentarily forgotten a lesson we learned in visits to Deutschland. We loved the pretzels, especially those just out of the oven in small bakeries that seem to be everywhere. We soon discovered anyone within earshot who heard us admiring pretzel flavor was more than ready to tell us “the best pretzels in
are made here.”
They couldn't all be right, but it was obvious that residents of every area were convinced the local contribution to elegant breakfasting or snacking was without doubt the best. Any American claim to pretzel excellence would be scorned.
Going home after our pretzel snack we passed the Plainwell Ice Cream Company, a reminder that
|Small store, big flavors|
What about elsewhere? I've been around enough to know that people all over the
think the local ice cream is the greatest.
At my alma mater, the
students and alums have been going gaga over Babcock Hall Ice Cream for more
than 90 years. The dairy on the agriculture campus churns out thousand of
gallons a year. Delightful flavors can be ordered from Babcock by phone, mail,
or the internet, and shipped to almost anywhere. University of Wisconsin
Another ag campus institution claims its product is better. Aggie Ice Cream is a famous attraction at
in Logan. I
know scoops of “Aggie Blue” or any one of many other flavors are great, because
it was an easy walk to the ice cream parlor from the U.S. Forest Service
laboratory I occasionally visited on business some years back. That was a walk
Our son, Lee, is somewhat of an ice cream junky. He swears that the best cones served up in the nation
|Farr claims to be better throughout the West|
Who makes the best claim to being the best? In
where we lived for many years, when folks want to enjoy outstanding ice cream they head downtown to Asael Farr and Sons Company for some Farr Better Ice Cream. It’s hard to beat that name when staking a championship product claim. The
old-time soda fountain atmosphere in the store also is hard to beat. Scoops of
Farr Better, first served in 1920, now are sold throughout the West.
Where do you go when you crave “the best” ice cream (or pretzel) in the whole wide world?