The Bulletin-April 2023 by The North American Ice Cream Association

The “not so vanilla” world of vanilla!

6 Apps Your Social Media Manager Can’t Live Without

Fundamentals of Dairy Mix Formulation

The Official Publication Of The North American Ice Cream Association

Food Safety Training Explained

April 2023

THE BULLETIN

A MESSAGE FROM THE EXECUTIVE DIRECTOR Welcome to April. The true precursor month to our ice cream season. As I look around the country at weather patterns, it seems that in most cases, the weather has been favorable for many of our members leading up to this time with many of members reporting good preseason sales. April also is the start of the uptick in our production process. As we tackle some subjects in this bulletin about mix, vanilla and production techniques, I hope that everyone will take the opportunity to read through the articles and expertise of our supplier members. Another piece of news in the last month was the official name change of our convention hotel from Bally‘s in Las Vegas to Horseshoe. As we continue to put together the administration and organizational framework for this event, I continue to have new exhibitor’s and members reach out to the office, looking forward to this years Concon. Do you have Conecon 2023 on your calendar? Registration opens June 1, which will also be the date for the opening of hotel reservations. The actual dates of convention are November 2 three and four, with a pre-convention day on November 1. Our Pre-Convention day will continue to offer our full day, food, safety, seminars, hosted by Cornell University, and our wildly successful first timers Boot Camp. This year we are also looking at hosting a master class for experienced and multi unit business owners to capitalize on the knowledge base for those who have a need for higher production, HR and growth.

It’s going to be a big one.

Steve Christensen Executive Director

Don't Miss a Beat Confirm your contact detials on your membership profile are correct to ensure you keep up to date will all things Ice Cream

CLICK HERE FOOD SAFETY SUPPORT HOT-LINE FOR

SMALL/ARTI SAN DAI RY PROCESSORS

Not sure where to start? Our network of food safety experts from Universities across the US are here to help you take the next step by providing free one-on-one plan consultation and review.

315-787-2600 Dairyfoodsafetycoach@cornell.edu

Conenect With Our New Mentorship Program We are looking for mentors for the Association mentor program. Please CLICK HERE to get eligibility details and sign up today!

Food Safety Corner Food Safety Training Explained Getting your business started? There is specific training that people within your organization will need. Let’s first define the roles of employees within a small ice cream facility. Operators/food handlers: These are the individuals making and/or scooping the ice cream. They may also perform cleaning and sanitation procedures. Managers: These individuals oversee operators/food handlers and make sure GMPs are being followed. They may develop recipes and/or make ice cream for the shop and perform cleaning and sanitation procedures. Owners: This is the individual(s) who manage the entire business and make final decisions. They are in charge of the food safety plan and making sure their business follows all food safety regulations. Some training will be required for individuals at all levels, while some training may be role specific. Here’s a deeper dive into which training is required or recommended for employees at each level of your business and why. Operators/food handlers: ServSafe for Handlers and Food Safety Basics for Ice Cream Makers Good Manufacturing Course. While the requirement of ServSafe varies from state to state, ServSafe for Handlers is a beneficial course for operators/food handlers to complete since it focuses on basic food safety protocols when handling and serving ready-to-eat food. The protocols

s taught in this course can help to reduce the risk of biological cross-contamination and allergen cross-contact. Food Safety Basics for Ice Cream Makers is a curriculum that covers multiple food safety topics. However, for operators/food handlers, the Good Manufacturing Practices (GMPs) course would be the most appropriate to take. This course covers basic GMP practices to keep your business safe and provides ice cream specific examples. Although this course is not required, it has the potential to increase the food safety culture within your business and get employees at all levels thinking about how their actions can impact food safety. Managers: Food Safety Basics for Ice Cream Makers, Good Manufacturing Practices, and Environmental Monitoring in the Dairy Industry and ServSafe for Managers. It is recommended that managers within an ice cream operation complete the entire Food Safety Basics for Ice Cream Makers (FSBICM) curriculum, which covers; Importance of Food Safety, Food Safety Hazards, GMPs, Allergen Controls, Cleaning and Sanitation, Supply Chain Controls, Process Controls, and Environmental Monitoring. Since everything in this course comes from an ice cream perspective, concepts can be easily applied on the job. There are also additional resources available throughout the course that will help managers with food safety documentation. Although the FSBICM curriculum has a GMPs course, it is recommended that managers also complete a GMPs course because this will go

into much more detail about the specific regulations required for your small business and how to navigate “gray” areas. Additionally, the Environmental Monitoring in the Dairy Industry course goes into more detail than the Environmental Monitoring course in the FSBICM curriculum. The Environmental Monitoring in the Dairy Industry course will walk managers through the process of developing and implementing an environmental monitoring program. Participants will receive templates so they can easily develop their plans. The ServSafe for Managers course is required for managers in food establishments in certain states. Owners: Environmental Monitoring in the Dairy Industry, Food Safety and Quality Management Certificate, Preventive Controls for Dairy Processors, and Artisan Dairy Food Safety Coaching. Since ice cream shops handle ready-to-eat food that is exposed to the environment postpasteurization, environmental monitoring is a valuable strategy to verify that cleaning and sanitation was effectively implemented and the environment is free of pathogens. Therefore, Environmental Monitoring in the Dairy Industry is recommended not only for managers, but also for owners. Depending on the background of the owner (i.e. educational and work experience), it may be beneficial for owners to complete the Food Safety and Quality Management Certificate. To earn the certificate participants must complete the following courses: FS 250 Basics of Food Safety & Quality, FS 435 - Food Safety Management Systems, FS 416 - Quality Control in Food & Bioprocessing, plus one of the listed elective courses. By completing this certification, participants will gain knowledge on regulations required for a food business including GMPs and Preventive Controls. Participants will also be challenged to practice developing food safety plans and evaluating quality control systems.

The Food Safety Modernization Act of 2011, requires that at least one person on the food safety team who develops the food safety plan must be a Preventive Controls Qualified Individual. There are many Preventive Controls courses out there, but the Preventive Controls for Dairy Processors course is dairy specific and participants will also be able to take advantage of one-on-one instructor support. This course is a great choice for individuals who need to receive PCQI certification and develop their Preventive Controls Food Safety Plan. The Artisan Dairy Food Safety Coaching Workshop was developed for small to midsized dairy processors. This course goes into the basic food safety requirements and gives examples on how to implement certain policies. As an add-on, this course does offer virtual office hours, where participants can discuss food safety topics with experts. These office hours are available twice a month, free of charge. Although some training may be recommended while other training is required it is good practice to have all employees trained on GMPs since that is the minimum requirement for food safety. Additionally, if individuals at all levels of your business receive food safety training and have the same expectations when it comes to food safety, this can foster a positive food safety culture. Food safety culture is the mindset around food safety that impacts behaviors. Having a positive food safety culture can reduce your food safety risk and chance for an outbreak. Therefore, training and retraining is an important component to a strong food safety management system. Visit Safeicecream.org for more information, user friendly templates and a map of food safety experts to assist you in your food safety training journey.

Dr. Stephanie Cotter, North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences

The “not so vanilla” world of vanilla! In today’s world of vanilla there’s nothing normal or bland, the market has been changing, sources are expanding, and costs are greater throughout the entire supply chain. We’re going to cover an update on what to expect for the 2023 season, a topic that is asked of us many times at the Conecon Conference in Ft. Worth which was, “what’s the difference between all of the sources of vanilla and what separates Madagascar Vanilla, and finally wrap up with an update from our partners in Madagascar. This year we have seen a great crop of vanilla come from our partners in Madagascar. As expected, the Malagasy Government kept the export floor price of vanilla the same as the previous year, which has caused a detrimental impact on the farmers, but has given us no need to speculate that the prices will change much for this year. So, as you’re planning out this season, I would look for your Madagascar Pure Vanilla Extracts and Madagascar Vanilla Beans to remain consistent with last year’s prices. As the 2023 Vanilla Campaign comes to a close in May, we are hoping for change in the Malagasy government to allow the market to determine the export cost and be a free market again. One of the many questions we get at Coneconn and other conferences is, “what’s the difference between Madagascar Vanilla and “you name the place” vanilla. I want to share a little about that here to

help put your minds at ease and help you make the best choice for the flavor profile you’re looking for in your ice cream. Most of the world’s vanilla comes from Madagascar, somewhere around 80-85%! That being said, since the global markets are changing due to costs and instability, we’re seeing more growth in areas like Uganda and Asia. The differences lie in the variety of plant, curing process, and tradition! First, let's look at Tahitian. Tahitian Vanilla or “Vanilla Tahitensis'' is commonly known for its amazing floral aroma found in lotions, perfumes, and many pastries due to its floral notes. The variety “Vanilla Tahitensis” is typically a more plump bean and less commonly known to our pallets because of its lesser vanillin content and use in perfumes and lotions. The “Vanilla Planifolia” is the vanilla we all have known and love which is the variety grown in Madagascar, Mexico, and Uganda. This variety is known for the deep creamy, chocolate, buttery notes that stand out in almost any savory dish and desserts. The differences we have found in the sources is the curing process and ability to lean into the tradition from their elders. In Madagascar so much of life depends on what was passed down from the elders and perfecting that each generation. Also, due to their remoteness, there’s less opportunity to bring in newer technology or processes so they must rely on what they’ve learned generation over generation. To preserve the flavors, vanillin

content, and aroma the curing process in Madagascar can take months to get the perfect moisture content, aroma, and feel what dream about when getting that perfect bean or using Pure Vanilla Extract. If the curing process is hurried or uses alternative heat process other than the sun, the flavor notes begin to decrease and the vanillin content follows. This is one of the many reasons why the World prefers Madagascar Vanilla, the curing process allows for all the flavor compounds to be preserved and perfect for use in your gelato and ice cream! Ugandan vanilla is quickly growing in the vanilla industry, largely in part because of the instability of the Madagascar Market. Vanilla has been in Uganda for decades, but its commercial popularity is growing. Most countries are only able to have one harvest per year however, Uganda can commonly have 2 harvest per year due to their climate. Many of the flavor notes are similar to the Madagascar Vanilla and often can be used interchangeably.

Finally, as many of you know, we partner directly with our friends and farmers in Madagascar to source our vanilla beans directly from them. This has been an even more challenging year due to interference by the government in the free market. We spent 3 ½ weeks as a family of 5 in Madagascar in October 2022 so we could hear from our partners, visit our friends, and get a feel for how we can partner better with them during this time. We continue to look for opportunities to come alongside our cooperatives to provide resources that are needed like rice, clothing, and education support. This year is proving to be even more challenging for the farmers and we will continue as a company to be an advocate and voice for them! So, we thank all of our partners, you’re also partnering alongside us, bridging the gap, bringing unity, offering hope, and displacing despair, throughout Madagascar! Kurtis S. Jones Sava Trading Co, Owner

Frozen Dessert Mixes Flavors and Extracts Dairy Science Consulting

For decades, we have been celebrating national ice cream month, and national ice cream day. It is a staple for celebration, marketing and promotion among Ice-Cream businesses for years. The celebrations came about by a joint resolution, number 298 in the U.S. Senate, sponsored by Senator Huddleston from Kentucky. it proclaimed the month of July 1984, as national ice cream month with the third Sunday of the month to be recognized as national ice cream day. The resolution was signed into law by President Ronald Reagan on July 9, 1984 as presidential proclamation, 5219. Even though the specific resolution was meant only for July 1984, the Ice-Cream industry has continued to celebrate this month and day as our national celebration since then. This year, spearheaded by the association membership committee, all members will be provided with many resources to help promote the special day and month in their respective markets. There will be a package going out with stickers, and other collateral for business owners to promote to the month among their customers, and to utilize in their local media and social media markets. There is also going to be a dedicated website, one for members of the Association to sign up for the program, and one that is more customer facing that will have them checking to ice cream shops virtually during the month of July. As the membership continues to grow, and resources are funneled towards helping our members grow their own businesses, we look forward to this and many other opportunities to help you become successful in the frozen desert business. Please keep an eye on your email over the coming weeks with more information and how to sign up for the program. The program is free for all Association members.

6 Apps Your Social Media Manager Can’t Live Without Target Market The days may move fast, but social media evolves faster. As social media managers, we constantly try to keep up with platform changes, new trends, the algorithm needs, and everything in between. Honestly, the only way our TargetMarket team stays sane is through the incredible apps that help us do our jobs. The search for these programs comes with some trial and error, but. along the way, we have identified the six apps our team can’t live without. A Communication Tool Teamwork Anywhere

That

Creates

Here at TargetMarket, we are all big fans of Slack. It is an incredible communication tool that lets us feel like we’re with our team (even on work-from-home days) and has a social media presence that we admire. Don’t worry about an inbox full of team emails; we can discuss everything in a specific channel or an individual dm. You can even connect your Google Calendar apps! This is a great way to get meeting reminders, even when a post is supposed to go live. The team can answer a quick question about a social post immediately, and you can always tell who is online to chat.

As if that was not enough, don’t get us started on the fun features. From inserting gifs into office conversation to creating a channel solely focused on our March Madness brackets, it is one of those workplace apps that makes the office even more fun.

The Adobe Photoshop Dupe Canva makes a name for itself as one of the best apps available. It is the perfect tool for a social media manager who loves a simplified version of Adobe Photoshop. Graphics can be individualized and branded with the ability to match directly to our client’s brand colors just using a color code. We can’t get enough of the tips and tricks that are available. If you see us scrolling on TikTok…we may even be looking for tutorials on the different tricks people discover. It makes it easier for us to let our Creative Director, Patrick get his work done without having to hear, “Patrick, what do you think about this?” multiple times a day. Apps That Never Let You Miss A Post There is an oversaturation of options for scheduling platforms. However, at TargetMarket, we have found that Sendible has all the tools and features we need. With multiple clients and posts to worry about at one time, we can be confident that we aren’t missing anything. The key is to plan and schedule the posts to ensure you are on track and then insert timely posts as they arise! This also lets us ensure we schedule posts for the most optimal times of day without relying on our own watches. It even lists popular holidays as a reminder! A Way To Share All Of Our Clients’ Links

Some of our clients have links they want to get out to their followers. Whether it be a white paper or a listing, we have found that Lnk.Bio and Linktree are great ways to keep the look of a social platform consistent while still sharing this extra information for them. A Way To See What Content Truly Makes A Difference Have you heard of DashThis? It is one of the apps that every social media manager should consider using. We can track analytics across platforms that give us an inside look at our content consumers’ thoughts. You can create different widgets to answer your or your client’s questions. It considers the differences among platforms to give the inside scoop on what is actually essential. The Source That Keeps Inspiration Coming Designing ideas for your clients daily can easily lead to creative burnout. One of the best ways to help them is by taking a break and seeking inspiration. One method we love is logging onto Pinterest and spending time decompressing and pining. Even the colors in specific images could be enough to spark an idea that leads to something great. Creative inspiration can come from anywhere, but you may even find your next vision for transforming your work-fromhome space here. These are our team of social media managers’ tried and true apps. As social media platforms evolve, we have found these helpful ways to keep up.

Target Market

Save The Date

Location

Horseshoe 3645 Las Vegas Blvd South Las Vegas, NV 89109

Dates

November 2nd, 3rd and 4th, 2023

Registration opens June 1st, 2023

Conenect With Our New Mentorship Program We are looking for mentors for the Association mentor program. Please CLICK HERE to get eligibility details and sign up today!

Fundamentals of Dairy Mix Formulation Milk is milk, cream is cream and mix is mix, right? This might be the general public’s opinion, but in the ice cream industry, we know it’s not that simple. Variations in bovine species, diet and processing equipment create a vast array of finished product options. You also need to take into consideration formula differences, available raw materials, cost parameters and quality. Deviations in products of the exact same type can reach into the thousands. Let’s take a look at the science behind the first phase of a frozen dessert mix, which will open the door to understanding the products that you serve in your market. There are five primary parts to a formulation; Water, Milkfat, MSNF (milk solids non fat), Sugars and Stabilizers. Water, essential for all life on earth, is commonly referred to as the Universal Solvent and would make sense to be the predominant ingredient in most food products. Liquid dairy mixes contain 5570% of water depending upon the type of frozen dessert application. Higher fat and total solid mixes have proportionally less water in contrast with lower fat and reduced solid formulas. Total solids is also a critical calculation and will be discussed later. Milkfat, better known as butterfat, is one of the components of milk and is the crème de la crème of ice cream. Sorry, I couldn’t resist! In the United States the primary

source is from cows, but is also produced for human consumption by any mammal; goats, camels, buffalo, sheep and moose to name a few. Raw cow milk ranges from 3.6-5.2% milkfat depending upon the breed. The breeds most commonly used for milk production in the U.S include Jersey, Guernsey, Brown Swiss, Ayrshire, Milking Shorthorn and Holstein. MSNF, milk solids non fat, also known as serum solids or non fat dry milk, is another standard component of milk. About 8.5% of raw milk is comprised of non fat milk solids, of which 5.3% is carbohydrates and 3.2% is protein. All of the carbohydrates are dairy sugar or Lactose, not to be confused with the section on sugars, but rather taken into consideration when determining the intended sweetness of the mix. MSNF is used in dairy formulation to build total solids and protein levels in the mix, which have functional attributes; the natural emulsification of fat, as an aid in creating air cell structure critical to maintaining overrun and heat shock protection. Sugars come in many shapes and sizes and since Americans have a “sweet” tooth compared to other countries, we know them well! Their main objective is to create a targeted sense of sweetness in the finished product, while at the same time depressing the freezing point of the mix. They have a relatively high usage rate and comprise 17-24% of dairy frozen dessert mixes. Sucrose, Lactose, Glucose,

Fructose and Dextrose are among the most utilized forms and are primarily derived from sugar beets, corn and dairy milk. Surprisingly, most of the “table” sugar or granulated sugar used in the U.S. does not come from the traditional and well known sugarcane grass, but rather from sugar beets. Yes, sugarcane is a grass believe it or not! Corn syrup, another highly used sweetener in the U.S, acts as a replacement to sucrose due to its significant economic benefit on cost and similar sweetening characteristics to sucrose. However, too much corn syrup may lead to an undesirable gummy or chewy texture in ice cream. Stabilizers, do not contribute to taste, but are a highly specialized set of functional raw materials that maintain product consistency during production and after packaging. Relative cost per pound compared to other ingredients is extremely high, but remains an economical and useful addition since it is only (.2 - .5%) of the total mix formula. In most cases they are actually comprised of one stabilizing and one emulsification agent; stabilizers are specifically targeted to control water and emulsifiers focus on fat. Common characteristics that warrant control are; freezing properties, churning, overrun, hardening, melting, separation and heat shock. Cellulose gum, locust bean gum, guar gum and carrageenan are common stabilizers while egg yolks, polysorbates and mono & diglycerides are examples of emulsifiers.

Save the Date

Total Solids, while not an ingredient for a mix recipe, but rather a result, needs to be targeted for the particular frozen dessert application. Think of total solids as putting the ice cream mix in a microwave, evaporating all of the water and being left with the resulting powder. To begin, let’s say you have an ice cream product without

any defects right after processing, freezing and packaging, the retailers’ utopia. The primary threat to product integrity would be temperature fluctuation or heat shock as ice crystal size is directly related to the amount of temperature fluctuation and length of time. Larger fluctuations in temperature and longer periods of time will grow large ice crystals leading to coarseness, which is not a desirable result. Now, take two mixes of the same butterfat and sugar levels. Formulate one mix to have 37% total solids and the other 41%, expose them to the same levels of heat shock. Each product is experiencing the same environment, but the mix with more total solids has “less” water. Less water means proportionally less ice crystals in the finished product diminishing the affects of heat shock. Commercially Available Ingredients to the dairy are too numerous to mention completely, but a few are; 40% cream, 36% cream, 4% whole milk, skim milk, condensed skim milk, non fat dry milk, whey, sucrose, corn syrup and various stabilizers. Based upon the region and availability, plants can make the same finished products, but with different raw materials and production formula. One location may use butter for its fat source, but another may use 36% cream and skim milk to obtain the required butterfat level. For most of the ice cream retailers, mix formulation may never be a part of your business plan, but knowing the science behind your mix or finished product may help you pinpoint the issues and solutions in a sea of infinite possibilities! Enjoy the winter and let the mad scientist in you formulate some new creations for the 2023 season. Andrew S. Jones Lloyd’s of Pennsylvania, Inc. President

Interested In Helping At Convention? We are looking for volunteers to help our committees at this upcoming convention.

CLICK HERE FOR MORE INFORMATION

APRIL 2023 Daily Holidays

April Fools or All Fools Day: 1 National Peanut Butter and Jelly Day: 2 Find A Rainbow Day:3 Vitamin C Day: 4 National Deep Dish Pizza Day: 5 Hostess Twinkie Day: 6 Good Friday: 7 World Circus Day: 8 National Unicorn Day: 9 National Farm Animals Day: 10 National Licorice Day: 12 Husband Appreciation Day: 15 Herbalist Day: 17 Nabisco Animal Cracker Day: 18 National Chocolate-Covered Cashews Day: 21 National Panda Day: 16 St. Patrick's Day: 17 Earth Day: 22 National Jelly Bean Day: 22 Content Creator Day: 23

Hairstylists Appreciation Day: 25 National Library Day: 25 Alien Day: 26 National Pretzel Day: 26 Babe Ruth Day: 27 Arbor Day: 28 National Pool Opening Day: 29 National Raisin Day: 30

MAYCALENDAR MARKETING 2023 Daily Holidays

School Principals' Day: 1 World Asthma Day: 2 National Two Different Colored Shoes Day: 3 World Give Day: 4 Cinco de Mayo: 5 Herb Day: 6 Lemonade Day: 7 No Socks Day: 8 National Teacher Day: 9 Hostess Cupcake Day: 10 Eat What You Want Day: 11 National Nutty Fudge Day: 12 National Babysitters Day: 13 Mother's Day: 14 National Chocolate Chip Day: 15 National BBQ Day: 16 National Juice Slush Day: 17 I Love Reeses Day: 18 World Bee Day: 20 National Taffy Day: 23

International Tiara Day: 24 Cookie Monster's Birthday: 25 Heat Awareness Day: 26 National Hamburger Day: 28 Memorial Day: 29 Mint Julep Day: 30 National Smile Day: 31

A NOTE FOR OUR SUPPLIER MEMBERS

1/4 page

1 issues 3 issues $70 $65

6 issues $60

11 issues $50

1/2 page

$90

$85

$80

$70

Full Page

$160

$150

$140

$120

DISPLAY ADVERTISING Hey there, Supplier Member. Hopefully by now you have seen quite a few changes in the way the association is improving member benefits and communicating with our members. Our main method of communication is still our monthly Bulletin published on the 10th of each month. Up until recently, The Bulletin has struggled to attract advertisers and we have been offering free ads to those supplier members who contributed an article.

THE GOOD NEWS IS..... We have recently put extra effort into increasing the effectiveness of the Bulletin with the following functions: Full Color Front Cover President and Executive Director Messages Monthly Food Safety Articles Marketing and Event Calendars More Links to articles and online content. This has led to high engagement through open rates and link clicks. With this higher engagement, we are having more inquiries by Supplier Members about advertising to our members again in the Bulletin. For this purpose, we are publishing The Bulletin Advertising rates for 2022.

Frequency rates are based on the total number of insertions used within a twelvemonth period. Space Reservations: 10th of month preceding publication Material Deadline: 15th of month preceding publication. Please direct any questions to Steve Christensen, Executive Director at the below contact details. 636 778 1822 * Toll Free: 866-303-6960 E-Mail: info@icecreamassociation.org * Web: www.icecreamassociation.org

Association Officers 2023 President Kelly Larson, Sweet Temptations, Grand Haven, MI Vice President Rick Pizzi, Pizzi Farms, Waltham, MA Treasurer Meg Capannari, Capannari Ice Cream and Catering, Mt Prospect, IL Immediate Past President Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Supplier President Evan Waldt, Ice Cream Equipment Specialists, Gainesville, FL

Executive Director Steve Christensen, Wildwood, MO

COMMITTEES AND COMMITTEE CHAIRMAN Executive Committee Kelly Larson, Sweet Temptations, Grand Haven, MI Nominating Committee

Dave Deadman, Chocolate Shoppe Ice Cream, Madison, WI Convention Committee

Kelly Larson, Sweet Temptations, Grand Haven, MI Membership Committee

Rick Pizzi, Pizzi Farms, Waltham, MA Ice Cream Clinic Committee

Christine D’Amico, Over the Top, Pleasant Hill IA Scholarship Committee

Sue Kloter, Kloter Ice Cream Barn, Ellington, CT

This Bulletin is published by: The North American Ice Cream Association PO Box 601 Wildwood, MO 63040

NONDISCRIMINATION POLICY The Association is committed to a policy of nondiscrimination in all of its endeavors. To that end, we shall not tolerate any words or acts of discrimination, harassment or any inappropriate behavior in general against any person affiliated with the association, including its members and guests, with regard to race, sex, color, creed, religion, age, national origin, disability, marital status or sexual orientation.

This issue of The Bulletin is now available online at www.icecreamassociation.org. Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the office at 866-3036960 or send an e-mail to info@theicecreamassociation.org requesting the information.