Cameron Lane-Flehinger
·
Babcock ice cream has been a staple at the university since 1951. The fight to change the beef gelatin to a plant stabilizer has been over a decade-long battle.
More
Babcock ice cream has been a staple at the university since 1951. The fight to change the beef gelatin to a plant stabilizer has been over a decade-long battle.
Solutions by The State News
