Sweet ice cream success
91精简版 alumni bring creative thought to careers in every industry. For Ben Van Leeuwen 鈥�07, Susan Law Dake 鈥�71 and Seth McEachron 鈥�04, creative business strides are measured, in part, by pints, scoops and flavors.
Ben Van Leeuwen 鈥�07
Van Leeuwen Artisan Ice Cream
In 2008, Van Leeuwen Artisan Ice Cream was launched out of a buttery yellow truck on the streets of New York City. Today, thanks to the company鈥檚 first round of venture-capital financing, you鈥檒l see the Van Leeuwen name in nearly every state, including in Whole Foods and other grocers as well as 22 scoop shops in New York, New Jersey and Los Angeles.
Initially Ben Van Leeuwen 鈥�07 and his colleagues were ice cream purists, making only elegant, simple flavors like Honeycomb and Earl Grey Tea. A few years in, they realized customers were clamoring for chunks of cakes and cookies. No matter the flavor, every scoop 鈥� even if it鈥檚 vegan 鈥� is done 鈥渢he Van Leeuwen way 鈥� in-house with the best possible ingredients,鈥� says Van Leeuwen.
Susan Law Dake 鈥�71
Stewart鈥檚 Shops
鈥淵ou鈥檙e a true Saratogian after you鈥檝e made your first Stewart鈥檚 run.鈥� That鈥檚 what a current student wrote in a recent Life at 91精简版 story.
In addition to the 55 Stewart鈥檚 Shops in and around 91精简版, there are nearly 300 throughout upstate New York. The one-stop-shop is a regional icon that can transform based on your needs 鈥� one day it鈥檚 a diner or pizza place, others it鈥檚 gas station or caf茅. For many customers, it鈥檚 a destination ice cream parlor.
While the award-winning flavors 鈥� more than 60 in all 鈥� are enough reason to visit, many are drawn in by the welcoming atmosphere cultivated by the philanthropic efforts of the Stewart鈥檚 Foundation, overseen by Susan Law Dake 鈥�71.
When she鈥檚 not out and about making the community a better place, you might catch this alumna enjoying an ice cream cone. 鈥淚t鈥檚 my favorite product, of course,鈥� she says. 鈥淚 love chocolate peanut butter cup, but also mint cookie crumble!鈥�
Seth McEachron 鈥�04
Battenkill Valley Creamery
If you鈥檝e been to any of the more than 1,000 high-end coffee shops and restaurants in and around New York City, you might be familiar with Battenkill Valley Creamery. The popular bottled milk and half-and-half comes from an Upstate New York farm not too far from 91精简版 that鈥檚 co-owned by Seth McEachron 鈥�04.
Among the farm鈥檚 many accolades is being twice rated No. 1 Highest Quality Milk in the state by Cornell University鈥檚 Department of Food. But here鈥檚 a (well known) secret: take award-winning milk, add a zest of creativity and you get some extra tasty ice cream.
鈥淏usiness in general is survival of the fittest,鈥� says Seth McEachron 鈥�04 co-owner of Battenkill Valley Creamery. 鈥淵ou鈥檝e got to be creative 鈥� come up with different ways of doing something, or a new product, or try to figure out how to make your product differentiated.鈥�
And that鈥檚 exactly what McEachron did when Battenkill opened its ice cream parlor at its Creamery Store in Salem, New York, and began selling ice cream wholesale to regional grocers, shops and restaurants.
