According to Zinger’s Homemade Ice Cream (Seaside, Oregon), ice-cream-like desserts have been around in one form or another for probably many centuries.  The stuff could well have been chilled with some ice transported from snow capped mountains and ended up as a sorbet or icy refreshment served in a vessel.  It is hard to speculate.

In the mid 1600s, a concoction referred to as crème ice was invented and served to the ruling class.  The poor may have been able to see what was served to the rich but most likely they did not have a chance to savor the refreshing taste of ‘iced creams’. 

Around the 1770s, states Zinger’s website, ice cream shops were developed.  This evolution of the product, recipes, retailing shops, and popularity continued for decades but the product was still a delicacy made and served for special occasions or to people that had wealth.  It was even served in the White House.

In 1843 a hand cranking, ice cream maker was patented.  More product could now be made in less time and at a lower unit price.  Less than ten years later a milk dealer began turning his milk into ice cream and thereby doubling his profits.  The manufacturing machines continued to get bigger and faster, and the storage opportunities broadened with the increase in icehouses. 

Over the next 150 years, many more refinements were made, as did production capabilities and retailing opportunities.  People were making more money, and now the average working person could treat adults and children to frozen desserts.  With the advent of those silly trucks with the obnoxious music, kids could use some change or a dollar and walk away with an ice cream bar on a stick.  How could life get any better?

Frozen yogurt took up the challenge and pushed back against ice cream. 

A Google search to ‘madehow.com’ revealed that yogurt as a food has been with us since we recorded history but the frozen dessert we enjoy today began as a concoction called Frogurt in New England in the 1970s.  It was considered a soft serve dessert but it basically failed to capture a strong market.  Many did not like how it felt in their mouths and the taste was another issue.

With refinements, changes in production methods, adjustments to ingredients, and differing flavors, the new and improved frozen yogurt sales started to take off.  [I could spend another 500 words going into how it is made but I will save that for another time.]  That has been the case in La Grange with the recent opening of Red Mango.

On Saturday, August 13, you can have a cup of frozen yogurt with topping for free – from 10 AM until 2 PM.  The location will be at the new Red Mango location, 81 South La Grange Road, in La Grange.  You will also get to choose your personal topping.

There will be a ribbon cutting at 10:30 AM and comments by the franchise owners of the newest Red Mango location in Illinois and the president of the Red Mango Corporation.   You don’t need reservations.  All cups of their delicious, tasty, sweet, freshly made and refreshing frozen yogurt will be free - for four hours only.  [One cup to a customer!]

With money you will save this Saturday, you can spend it shopping in La Grange or within the nearby communities.  Since a big crowd is expect and each will be saving money, their buying power can really stimulate our local economy.

If the West Suburban Chamber can be of assistance to you in any way, please go to our website at www.wscci.org, visit us on Facebook at www.facebook.com/wscci, or call us at 708-387-7550.