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Marce Edwards is the business editor. She has been at The News Tribune for seven years and has written about technology and big businesses in the South Sound including Weyerhaeuser and Russell. Before moving to Tacoma, she worked at The Idaho Statesman in Boise. She is a Northwest native who likes to garden and refuses to use an umbrella. She lives in Tacoma with her husband and two kids.
C.R. Roberts is a Tacoma native. Before joining The News Tribune, he worked as a freelance writer and part-time cowhand on a cattle ranch in Northern Idaho. He writes about small business, personal finance and other business issues.
John Gillie writes about the aerospace and airline industries, commercial development and consumer issues. During his 30-year-tenure at The News Tribune he has covered issues as diverse as the Native American fishing rights disputes, crime and the courts, the wood products industry and energy. He lived in Tacoma with his family for 25 years, but now lives in Kent because his wife heads a five-state non-profit foundation headquartered in Ballard, and it only seemed a sensible compromise to make considering their workplaces are 40 miles apart.
Kelly Kearsley has been a business reporter at The News Tribune since 2005. She covers the Port of Tacoma and international trade. Being born and raised in Spokane she’s used to living in cities with inferiority complexes and, in fact, prefers it. Prior to working at The News Tribune, she spent three years as a reporter for The Bulletin in Bend, Oregon and another year working stints for The Associated Press and Seattle Times. She graduated from Pacific Lutheran University. She lives in Tacoma with her husband and miniature schnauzer.
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There’s a new ice cream in town, and it’s got a familiar sort of name: Kool Kreme. It’s a cousin of Krispy Kreme, and Tacoma has the prototype outlet at 4302 Tacoma Mall Blvd.
Store manager Ramon Hizon says it's a popular product – so far.
It’s a stand-alone brand established by ICON LLC of Seattle. Gerard Centioli, ICON CEO, said today that he expects to roll out Kool Kreme to his other 11 Western Krispy Kreme stores beginning next year. There’s also a chane that other Krispies around the world may take to the idea.
The kicker isn’t the ice cream itself – it’s a 4-percent-butterfat blend – but rather the toppings for the sundaes and ingredients for the shakes. Think fresh raspberries - in December. Fresh blackberries, fresh strawberries. Yes, Centioli said, it’s expensive, but when the harvests come in next summer, the prices he pays should moderate.
He did the introduction in the winter rather than the summer to give the idea a chance to develop, and a chance for his workers to train.
Along with the berries, there’s hot fudge, caramel and butterscotch, plus various syrups and other fruits including pineapple. The jimmies are there, plus selected smashed bits of candy bars – Snickers, Butterfinger, Heath and Junior Mints. (The Junior Mints aren’t working out so well, as they tend to become gooey, but that’s what this testing period is meant to reveal.)
Two-topping sundaes go for $2.59, cones for $1.79, shakes for $2.49 and $2.89, and floats for $1.89. There’s also a “Frenzee,” similar to a DQ Blizzard, that runs $1.89.
