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Tara’s ice cream shop takes sustainability very seriously. You use compostable cups made from sugarcane, spoons made from potato starch, recycled paper products, and energy efficient lighting and equipment. How much do you reduce your carbon footprint in comparison to other ice cream shops? In this region, we have the Bay Area Green Business Program that distinguishes small businesses that protect, preserve and sustain the environment. There is a hefty application process, including five inspections in order to obtain our Green Business Certification. Our water is low flow and we have sky lights, both of which allow us to qualify for certification. Also, we don’t create any trash because everything in the store is compostable and recycled. We are very fortunate that the bay area has a system in place for composting and recycling. The area has managed to organize and simplify it. This is one of things that is most attractive about living here. More cities should follow this example because unfortunately there is so much waste in food service. When you aren’t creating ice cream flavors, what other artistic endeavors do you follow?
Unfortunately, I don’t have much time to paint but I still draw and do some photography. I also enjoy being out in nature. I go hiking in the redwoods one day and then head down to the beach on another. Since they are only 10 minutes away from home, it gives me terrific opportunities. Interestingly, a lot of customers are fascinated by the ice cream flavors and colors. I’m often told that my display case is like a canvas and I mix flavors like color on a palette. Do you ever envision a more regional or national presence, and how can UMass Dartmouth students get a scoop of Tasmanian Honey ice cream on a sesame cone? Any plans of opening a satellite in Dartmouth? My family would love me to open a store in the area. My whole family is back there and they are always begging me for ice cream. For right now though, you would need to visit my stores in California or have ice cream shipped by visiting our website. More about Tara’s Organic Ice Cream at: www.tarasorganic.com
John Arrington ’73 and the past, present and future of the Black Student Union
J
ohn Arrington has always been in tune to the importance of mentoring in the African American community. A founding member of GE’s African American Forum and former Board member of the Urban League of Greater Hartford, Mr. Arrington has achieved significant national recognition, not only for his most recent role as Senior Vice President of Human Resources at Barnes Group, but for his work in promoting conversations about diversity. This responsibility has always been part of Mr. Arrington’s life and was likely a driving force behind the establishment of the Black Student Union in the early 1970s. “The Black Student Union was established to have a meaningful presence on campus which would enhance black culture and heritage, while mentoring students who needed it,” said Mr. Arrington. “We never really carried signs or demonstrated. Rather, we worked with the Administration to push for courses such as Black Literature and History, and the hiring of African American professors. They were actually quite receptive.” Mr. Arrington first arrived on campus after serving five years in the Air Force during the Vietnam era. A New Bedford native, he had returned to the region and planned to get his degree
John Arrington (right) with Keith Wilder, current director of the Frederick Douglass Unity House on campus.
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D a r t m o u t h
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Fall 2011