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Articles by Ethan Gilsdorf

THE NEW YORK TIMES
November 21, 2008
When you run an ice cream parlor down the street from the Massachusetts Institute of Technology, you expect your customers to chat about stem cell research or trade theories about neutrinos between licks of burnt caramel. But Gus Rancatore, whose Toscanini’s shop in Cambridge, Mass., is renowned as much for its deep-thinking clientele as for its sundaes, discovered long ago that catering to the technology-minded crowd could have unforeseen advantages.
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