Back after my site was given air time on CNN (July 1996), the school took notice of me and my page, and Dan Shrensky did an artical for the Mountaineer Spirit. I still have copies of the Spirit floating around too.

The following came from a direct Email from Dan, and I've had his permisson now for over a year to use it. It's been a busy year.


Henry: Below is the article for Thursday's issue of the Mountaineer Spirit. I also plan to send it out to local papers, and radio and TV stations as a press release. My deadline for the Spirit was really today (Tues.) but if you could get it back to me with any suggestions/changes by Wed. morning I'd appreciate it.




CONTACT: Dan Shrensky
304-293-5510

CNN likes WVU grad's cyber ice cream idea
MORGANTOWN, W.Va. -- When H. Henry Rieke and his friends experimented with ice cream, he had no idea the Cable News Network (CNN) would get in on the scoop.
Rieke, a WVU May graduate, created a page on his World Wide Web site called "Cooking with Chemistry," which describes how to use liquid nitrogen to make ice cream. It appeared as part of a story on ice cream on a recent CNN Science and Technology Web page. CNN's page also featured information about Ben & Jerry's, Edy's and Langnese, a German company.
The Web, as it is called, allows computer users to create and view text, graphics and even movie clips from alomost anywhere in the world through the Internet.
"I had no idea it was on (CNN's page). Somebody dropped me an e-mail about it," said Rieke, a Morgantown resident who graduated with a degree in international studies.
Rieke said he has received mail and e-mail from around the United States and from several foreign countries. He is copying the page in German, French and Japanese and is now linked to several other pages for ice cream lovers. His home page also includes a recipe, photos and video from the project.
"It's stunning that someone has actually paid notice to it," Rieke said. "It's pretty well known internationally."
Rieke said his friend Paul Labys got the idea from an article in Scientific American and was eager to experiment. The whole family helped.
Liquid nitrogen allows the ingredients in ice cream to freeze more rapidly than ice, which is used in most commercial ice cream makers. Rieke said using the chemical produces a high-quality ice cream with a smooth texture such as is found in store-bought brands.
-WVU-


dss/8-6-96
Thank you
Dan Shrensky
Staff Writer (Student News)
WVU News and Information Services
P.O. Box 6688
West Virginia University
Morgantown, WV, 26506
304-293-5510
dshrensk@info.news.wvu.edu