Do Dangerous Things ... Carefullly

HEALTHY FAMILIES

Do Dangerous Things … Carefully

PHIL COWLEY @philsmypharmacist, Cache Valley Pharmacy

When I was 17, I built a water balloon launcher in the back of my truck using two-inch wood dowels to mount into the truck bed. It could shoot a good block and a half, with each shot the dowels rattled against the metal of the truck. The wood weakened until it snapped, and the wood dowel stuck into my shin. That same year I was dumped by my girlfriend. By the time my dating career was over I was dumped seven times.

I see so many young adults unprepared for life. Here are a few lessons that kids should know that I learned on that day with a two-inch piece of wood sticking out of my leg and the years that followed:

First, inflammation isn’t the worst thing in the world. Inflammation is there to protect us from injuries, physical or emotional. For physical injuries take Ibuprofen and Tylenol, cool the joint with ice, and rest it. Emotionally injuries also cause inflammation, too many feelings and no way to fit them all in. Emotional inflammation needs time and room to be what it needs to be, both types of inflammation are essential to the growth of children.

Second, pain is not bad, it’s simply a reminder of things we shouldn’t continue to do. When physical pain is suffered, we learn not to jump off a cliff that high, not to touch something hot, and that when your friend says, “You’ll be fine,” you probably won’t be. Emotional pain is different for some reason. We too often return to the same thing that caused us pain. Emotional pain takes more experience, guidance, and time to learn to manage. Kids need to have both types of pain in their lives in order to survive.

Don’t do your kids a disservice by sheltering them from pain. It is the small failures in life that truly prepare us to become adults. Let your children fail. Let your children learn that pain is necessary in life so we can learn. I can give medications to help cope with both types of pain, but the essential nature of pain is crucial in our development to survive.

Finally, you must care for your wounds or they will get infected. When I removed the two-inch piece of wood, I had to make sure all remnants were removed, flush it with saline that was sterile, apply a topical antibiotic, and change the dressings. Young adults with nasty infections because they didn’t clean their wound are way too common.

Interpersonal relationships are hard for kids. It’s OK to get dumped, even it has been seven times. Growth comes from cleaning the emotional wounds as well.

Teach your kids how. Don’t be afraid to let your kids do dangerous things … carefully.

Celebrating a Centennial of Aggie Ice Cream

EMILY BUCKLEY editor in chief

Happy Birthday, Aggie Ice Cream! January 21, 2022 marked the 100-year anniversary of the quintessential Cache Valley treat, and Utah State University (USU) is celebrating all year!

Aggie Ice Cream is a part of Cache Valley and USU history that stretches back to the University’s Utah Agricultural College (UAC) roots.

In 1920, Professor Gustav Wilster arrived on campus and would forever transform the college creamery as well as the ice cream business in Utah. Professor Wilster, known as the father of Aggie Ice Cream, previously taught at the Queensland Agricultural College in Australia before moving to the United States. He then taught at Iowa State University before coming to Utah to revitalize the UAC’s curriculum in the Department of Dairying after setbacks that were caused by the 1919 influenza pandemic.

Although the college dairy had made milk available on campus for decades, including an all-you-can-drink supply of free buttermilk at the entrance to the Animal Industries Building to feed many hungry students, Professor Wilster came to teach dairy food processing, and that included making ice cream. Using newly purchased machinery and a passion for teaching, Professor Wilster reopened the doors of the Aggie Creamery in January 1921 with a new focus on selling student-made ice cream to the public and student body alike.

Student Life, the school’s newspaper that preceded the current Utah Statesman, chronicled the event: “The Dairy Department under the direction of Professor Gustav Wilster is now making lacto ice cream, which has never before been produced in Utah, the formula for which he brought from Iowa. It is a frozen ice cream made from pasteurized milk that has been ripened with pure culture and then had sugar and flavoring added. This new product is meeting with great favor locally.”

Professor Wilster and his students put their skills to the test when 2,500 people camped on the campus Quad for the annual UAC Farmer’s Encampment and enjoyed Aggie Creamery ice cream, milk, and cheese.

Several of Professor Wilster’s students went on to found iconic ice cream businesses across Utah, including Casper Merrill who opened Casper’s Ice Cream and invented the Fat Boy Ice Cream Sandwich and Asael Farr who founded Farr Better Ice Cream in Ogden. The Aggie Creamery has moved around campus over the decades from its original spot in the basement of Old Main, to a small building on the Quad, and later to the Animal Industry Building. The Aggie Creamery is now in the C. Anthon Ernstrom Nutrition and Food Sciences Building on the corner of 750 North and 1200 East in Logan.

The Aggie Creamery production and store both underwent renovations in 2018, with the addition of a Soda Shoppe.

As a testament to Aggie Ice Cream’s quality, the Creamery was awarded the Best Ice Cream in

A BLAST FROM THE PAST

Historial photos provided by Utah State University.

MEET THE JAYCEE AND BAYLEE CARROLL FAMILY

Who better to pose for a cover photo on the Utah State University Quad than the Carroll Family?

Jaycee is a 2021 USU Athletics Hall of Fame inductee, who is one of the greatest basketball players in USU history. He played for USU from 2005-2008. He was a two-time All-American, twotime first-team all-Western Athletic Conference (WAC) selection and the 2008 WAC Player of the Year. Jaycee went on to play professionally with Real Madrid and was the Spanish League’s top scorer in 2010 and 2011 and the EuroCup’s top scorer in 2011.

He met his wife Baylee while playing ball at USU. She was a cheerleader for four years. They were married the summer before their senior year in the Logan Temple. After graduating from USU they moved to Italy where they welcomed their first daughter Bella (now 13). Their next daughter, Alba (now 11) was born while they lived in the Canary Islands, and their youngest children, Zoee (now 8) and Jagger (now 5), were born while they were living Spain.

The family returned to Cache Valley to plant roots and follow their dreams of owning a ranch. Jaycee also works in financial and wealth management and coaches Bella’s club basketball team, while Baylee is a cheer coach at Mountain Crest High School.

Their beautiful property in Wellsville is home to a leased alfalfa farm and their Riverview Meadow Wagyu Ranch and Apiary (rivermeadowranchwagyu. com and rivermeadowranchapiary.com).

After living around the world, Baylee said, “We wouldn’t have it any other way than to be here in Cache Valley, with the beautiful mountains, all of the the outdoor things to do, and a university atmosphere. This is the perfect place to raise a family.” the Cache Valley Family Magazine’s Best of Cache Valley Awards in 2021 and Best of State: Ice Cream in 2021, an honor previously awarded in 2016. Aggie Ice Cream was also voted Logan’s best ice cream in 2017 by a Logan City poll and Utah’s best ice cream in 2016 by KSL. In 2017, Deseret News readers voted Aggie Ice Cream as the best over the BYU Creamery.

Aggie Ice Cream store manager, Bridgett Liberty attributes Aggie Ice Cream’s longevity to the quality of the milk produced by the USU Caine Dairy, a commitment to traditional methods, and community support.

This support is not only local, though. It extends around the region, and sometimes around the globe. Bridgett said that since online purchasing became available in 2020, Aggie Ice Cream has been shipped to as far as Switzerland, over 5,000 miles away. “For a century now, Cache Valley residents and USU students, faculty, and alumni have made Aggie Ice Cream a part of their personal and family traditions,” Bridgett said. “Countless milestones and events have been celebrated with Aggie Ice Cream, and now you can enjoy the treat while celebrating its centennial milestone.”

Bridgett emphasized that the centennial celebrations will focus on giving back to the community. “Aggie Ice Cream wouldn’t be what it is without support from the community and customers who visit faithfully,” she said.

To be certain you don’t miss the chance to try some new flavors, or enjoy some favorite flavors from the past that will be brought back during the Aggie Ice Cream Centennial celebration, follow @AggieIceCream on Facebook and Instagram.

Aggie Ice Cream Quick Facts:

• The Aggie Creamery produces about 50,000 gallons of ice cream every year. • Aggie Blue Mint is by far the most popular flavor, by at least 20%. Aggie

Bull Tracks, Vanilla, and True Aggie Night are the next three favorite flavors. • The Aggie Creamery currently produces and serves 31 flavors. • May's flavor of the month is S'More Aggie (toasted marshmallow-flavored ice cream with graham crackers, marshmallows, chocolate pieces, and chocolate swirl). Stop in or follow @AggieIceCream on Instagram or

Facebook to learn about special monthly flavors throughout 2022 for the centennial celebration. • June 21 has been officially declared Aggie Ice Cream Day in Utah! Watch their social media for details about a celebration that will include activities for kids, discounts on ice cream, and prizes.