April 1, 2025
What’s a soda fountain? If you were to ask a member of Generation X, Y, or Z, you’d probably get a blank stare. But if you asked someone born in, say, the 1920s, 30s, or 40s, you’d probably hear, “That’s where the teens hang out, aspiring to be hep cats.”
Medfield had some great soda fountains back in the days. Some might remember a small restaurant named Ann’s Kitchen, where the Noon Hill Grille is today. Ann’s soda fountain was where many young kids had their first hot fudge sundae in a beautiful, tall, elegant glass dish enjoying a dessert that’s “as hot as the summer and as cold as the winter.”
Right in Medfield center in 1958, there were two soda fountains that served up ice cream sundaes, considered to be a gastronomic delight. The soda fountain at the Clement Drug (now the site of Juice on Main) was well known for sundaes with the hot chocolate sauce, sprinkled with walnuts and whipped cream, with a maraschino cherry on top.
Of course, if you wanted an even stronger sugar high, you could ask the soda jerk behind the counter – often high school students like Kenny Jodoin or Lisa Paulson — to substitute marshmallow sauce for the whipped cream. This soda fountain also offered the first 25-cent frappes and milk shakes sold in Medfield on the new electric blenders.
Beside various ice cream desserts, Clement Drug sold coffee, candy bars, life savers, gum, lime rickeys and soft drinks…and, by the way, medicines and prescription drugs. For a dime, at Clement’s and other Medfield soda fountains, you could buy a small ice cream cone; a large one was 15 cents. (The Bubbling Brook in Westwood undercut them with 7- or 13-cent cones.)
At a soda fountain one could also buy a hand-packed pint or quart that was sold in what was known as “bulk,” with the counter help scooping from the freezers behind the counter. That soda fountain stayed with the most popular flavors of the day with chocolate, vanilla, strawberry, coffee, and maple walnut. Some of the parents admitted to sitting at home and eating a whole pint of their favorite ice cream while watching television shows like Ozzie and Harriet -especially when Ricky Nelson sang the song, Tutti Frutti, a flavor of ice cream commonly known today as frozen pudding.
Here’s a link to Little Richard’s version of the song.
Diagonally across North Street from the Clement Drug Store was Bob Collins’ Medfield Newspaper Store with a small soda fountain run by various Medfield teens. That store looked like the corner bodega, also selling canned goods, a great assortment of penny candy, and of course the many daily newspapers. It was the first place in Medfield to serve Coca Cola with cherry, chocolate, and vanilla flavored syrups added. Many young kids would go there to buy malted milk balls, licorice babies, candy dots stuck on paper, fire balls, mint juleps, bubble gum, and two for a nickel, little Hershey Bars.
In 1959 Collins moved into a new, larger store where the North Street Market is today. The store had the longest soda fountain in all of Medfield and the best pie a la mode and banana splits in town.
Lord’s Department Store (now the site of Brothers) had a soda fountain at their first store and expanded it in 1957. The soda fountain was spotless and shiny with a wide assortment of ice cream, sandwiches, and soft drinks. Behind the middle of the counter was a large display container of orange juice kept flowing all day. The fountain was run by many different Medfield High School kids like Betsy Gibbons, Jackie Donahue, Paul Nyren, Freddie Coffin, and Tommy Kelly and his sister Nancy…and countless others. Tommy Kelly mentioned that as time moved on, he always seemed to be training someone and breaking them into the business. But the Kelly family persevered and kept the store running for 73 years until February 28, 2013.
In 1967, the Santosuosso family opened an ice cream store/restaurant along with a soda fountain named The Gay Ninety. That restaurant had the widest variety of home-made ice cream ever in the town of Medfield. In the beginning the family had a nice establishment, but it became a hangout for some troubled teens, who had nasty confrontations with the owners. After the kids smashed the windows, the family sold the restaurant to the Manganello family.
Even though soda fountains may be down, they’re not out. When Lord’s closed, the store was gutted and rebuilt and opened as Brothers Marketplace – complete with a new soda fountain!
People in Medfield complained because we used to have four gas stations (Jenny, Amoco, Mobil, and Shell) all in the center of town. They complained because our beautiful library was too small. The town hall was too small, with the Medfield police and fire department all squeezed into one building. Now the town has a new and better public safety building. There is now better housing available for the many. The school system is one of the very best in the country.
People from in and out of town used to refer to Medfield as Deadfield, but not so much anymore. We live in a town where the beat goes on and we keep riding the wave.
It’s a place that’s kind of like Bedford Falls from the movie, It’s a Wonderful Life, a place where many may be like the main character, George Bailey. He emerged from a nightmare that could have been, to one where we can follow his lead and sometimes rely on one another, live and share with each other.
It’s where the glass is still half full and not half empty. It’s a town of sensitive, generous people who are charitable, who enjoy life and support a food bank, town history and so much more. We honor our fathers and mothers, our living and our dead. With perspective has come understanding. We are forever like the stars that fall and come crashing to Earth and making our mark.
###
A Short History of Ice Cream
Ice cream, a beloved frozen dessert, has a long and fascinating history that spans centuries and continents. From its origins in ancient civilizations to the modern-day treat we enjoy, its evolution reflects cultural ingenuity, technological advancements, and the pursuit of indulgence.
Ancient Beginnings
The earliest known forms of ice cream can be traced back to ancient China. Around 200 BCE, the Chinese Emperor Tang of Shang is said to have enjoyed a frozen mixture of milk and rice, which was chilled by packing the mixture in snow. While this wasn’t ice cream as we know it today, it was the precursor to frozen dairy treats. The Chinese also used snow to freeze other ingredients like fruit and syrup, making rudimentary frozen desserts.
Similarly, the ancient Persians enjoyed a treat called “faloodeh,” a sweet frozen dessert made from thin noodles, rose water, and syrup. They had a method of freezing mixtures by using ice, which was stored in ice houses during the colder months. These early examples of frozen treats show the beginnings of the indulgent desserts we savor today.
In the Roman Empire, Emperor Nero (37-68 CE) is said to have had snow brought from the mountains and mixed with fruit and honey. This early form of ice-based dessert wasn’t exactly ice cream but was a precursor, showing that people were experimenting with freezing food long before modern refrigeration.
Medieval Europe, particularly in Italy and France, began experimenting with frozen sweets. In the 16th century, the Italian aristocracy was making sorbet-like dishes, combining snow and ice with fruit and wine. Italy’s influence on frozen desserts continued into the 17th century when gelato, a creamier form of ice made with milk, sugar, and flavoring, was developed in Sicily. The creamy texture and smoothness of gelato were distinct from sorbet and a step closer to the modern ice cream we recognize today.
The Birth of Modern Ice Cream
The key to ice cream’s transformation into the dessert we know today came with the invention of refrigeration in the 18th and 19th centuries. In 1660, the French physician and scientist Nicolas Audiger wrote about a frozen dessert made with cream, sugar, and flavoring, which is considered a precursor to modern ice cream. Yet, it wasn’t until the 18th century that ice cream started becoming more widespread in Europe and the American colonies.
In 1744, ice cream was introduced to the United States, and by the late 18th century, it became a popular treat in elite circles. President George Washington was known to have spent a considerable amount of money on ice cream, and Thomas Jefferson even had a recipe for vanilla ice cream, which he is believed to have brought back from France. Dolly Madison served ice cream at the inauguration of her husband James as the fourth U.S. president.
The next significant step came with the invention of the hand-cranked ice cream machine in the 1840s by Nancy Johnson, an American housewife. This innovation allowed ice cream to be made at home in a more practical way, making it accessible to the masses. At the same time, the Industrial Revolution led to advancements in refrigeration technology, making ice cream easier to produce and distribute on a large scale.
The 20th Century: Mass Production and Globalization
By the early 20th century, ice cream production was being industrialized. The first commercial ice cream parlor in the U.S. opened in 1851, and ice cream began being sold in shops and stores. In 1904, the ice cream cone was invented, which contributed to the popularization of ice cream in a portable format. The invention of the waffle cone at the St. Louis World’s Fair helped solidify the ice cream cone as a staple of the American ice cream experience.
The 1920s and 1930s saw the development of ice cream brands, such as Quincy-based, orange-roofed Howard Johnson’s, which boasted no less than 28 flavors! Ice cream became more standardized in production and was sold in containers, leading to further commercialization.
And while we’re at it, a tip of the hat to Clarence Birdseye, who took his family to Labrador as he did basic research and pioneered the modern frozen food industry. In the 1920s, he developed a quick-freezing method that preserved the texture and taste of food, leading to the founding of the Birdseye Frozen Food Company, revolutionizing food preservation and distribution.
In the mid-20th century, the development of refrigeration allowed for mass production and shipping of ice cream worldwide. Major brands like Häagen-Dazs, Ben & Jerry’s, and others capitalized on the growing global appetite for ice cream, creating premium options with a focus on quality ingredients and unique flavors.
Modern Trends and Innovations
In the 21st century, ice cream continues to evolve, with new trends and innovations shaping its future. Artisan ice creams, dairy-free alternatives, and more exotic flavors have gained popularity. There has been a rise in demand for organic and health-conscious options, including sugar-free, low-fat, and plant-based ice creams made from almond milk, coconut milk, and other non-dairy alternatives.
In addition, global influences have introduced new varieties of ice cream, such as rolled ice cream from Thailand, which is made by freezing the ice cream mixture on a cold metal surface and rolling it into a tube.
Today, ice cream is a multi-billion-dollar global industry, enjoyed by millions of people in countless varieties and flavors. From humble beginnings in ancient civilizations to the cutting-edge innovations of the present day, ice cream remains a symbol of indulgence, creativity, and the joy of enjoying life’s sweetest moments.