♪ IT IS IMPOSSIBLE TO MISS WHEN YOU’RE CRUISING DOWN I-95 IN PROVIDENCE. >> IT IS 58 FEET LONG, NINE FEET LONG AND WEIGHS TWO TONS. SHAYNA: THAT IS THE POINT. >> IN 1979, THE COMPANY WAS GROWING AND MY FATHER SAID, WE NEED A NEW BUILDING. THEY FOUND THIS BUILDING ALONG THE HIGHWAY. HE SAID WE WILL PUT UP SOME BILLBOARD. SHAYNA: A SIMPLE BILLBOARD WAS NOT THE RIGHT CHOICE FOR NEW ENGLAND PEST CONTROL. THE ONLY THING THAT WOULD DO, A GIANT TERMITE. >> THE BIG BLUE BUG HAS BEEN ON A ROOF SINCE 1980. IT’S OFFICIAL NAME IS NIBBLES WOODAWAY. SHAYNA: HE IS SO WELL-KNOWN THAT NEW ENGLAND PEST CONTROL BECAME THE BIG BLUE BUG SOLUTIONS. THE CEO RUNS HIS COMPANY WITH HIS BROTHERS KEVIN AND SCOTT. THEY ARE CARRYING ON A LEGACY OF ENTREPRENEURSHIP THAT STARTED WITH THEIR GREAT GRANDFATHER JAMES GOLDMAN. >> 1906 MY GREAT-GRANDFATHER WAS LIVING IN RUSSIA. WE WERE A JEWISH FAMILY AND HE WAS EXPERIENCING ANTI-SEMITISM AND DECIDED HE WAS GOING TO COME TO THE U.S. BY THE TIME HE WENT THROUGH ELLIS ISLAND ALL HE HAD WAS A NICKEL IN HIS POCKET. SHAYNA: BUT THAT NICKEL HE STARTED A WINDOW WASHING BUSINESS. HIS SON LEONARD, EXPANDED THE BUSINESS TO PEST CONTROL. EVENTUALLY, BRIAN’S DAD, STEPHEN BROUGHT THE BIG BUG INTO THE PICTURE. IT STARTED OUT PURPLE. >> IN 1980 WHEN THE BUG FIRST WENT UP, MY FATHER REALLY WANTED TO MAKE IT A PERFECT REPLICA OF AN EASTERN SUBTERRANEAN TERMITE. IF YOU LOOK UNDER A MICROSCOPE, THERE’S A PURPLE TENT. THEY PUT IT ON THE ROOF AND THREE MONTHS LATER IT FADED INTO BLUE. WE’LL. PAINTED PURPLE AGAIN NOW IT IS FADING TO BLUE AGAIN. SHAYNA: THE BLUE STUCK. THOUGH NIBBLES CHANGES THAT UP SOMETIMES. DURING THE VISIT, HE WAS WEARING HIS RED NOSE AND ANTLERS TO LOOK LIKE RUDOLPH. >> WHILE OTHER AREAS MAY HAVE THE ROCKEFELLER TREE OR SOME OTHER MAJOR EVENTS, EVERYONE IN RHODE ISLAND KNOWS IT IS CHRISTMAS WHEN THEY BIG BLUE BUG IS LIT UP LIKE RUDOLPH. SHAYNA: IT IS SPECIAL TO KNOW THAT RHODE ISLAND HAS EMBRACED HIS DAD’S UNUSUAL IDEA. >> THE MOST COMON THING WE HEAR IS I CANNOT GET MY CHILD TO GO TO THE DENTIST. OR DR.. I TOLD HIM WE WOULD GO BY THE BIG BLUE BUG. HE SAID OK I WILL GO. SHAYNA: NIBBLES IS A FAN OF ANOTHER RHODE ISLAND MAINSTAY WHICH HAS SPREAD INTO MASSACHUSETTS. WE GOT THE INSIDE SCOOP ON NEWPORT CREAMERIES, ODDLY NAMED AWFUL AWFUL AT THE COMPANY’S RESTAURANT IN SEEKONK. >> IT IS KNOWN AS AWFUL AWFUL FOR BEING AWFUL BIG, AWFUL GOOD. IT’S A VERY THICK SHAKE THAT IS USED WITH OUR OWN PRIOR TORY BLEND OF FROZEN MILK. IT’S NOT ACTUALLY MADE WITH ICE CREAM. SHAYNA: THIS IS DISTRICT MANAGER SAYS THE ONE-OF-A-KIND SHAKE IS ONLY AVAILABLE AT NEWPORT CREAMERY WHICH HAS DEEP ROOTS IN RHODE ISLAND. >> NEWPORT CREAMERY STARTED OFF AS A MILK COMPANY IN 1928. SHAYNA: SAMUEL RAN THE BUSINESS AND WAS JOINED BY HIS SON THEY SAID. IN 1940, THEY TRIED SOMETHING NEW. >> HE OPENED THE FIRST MILK BAR. HE MADE THE ICE COMPLIANCE. SHAYNA: WE NEVER TURNED DOWN A TREAT AT CHRONICLE. FOR MY AWFUL LESSON WE WENT BIG. THE COOKIE MONSTER EXTREME. JUST AS NEWPORT CREAMERY STARTED OFF WITH MEL, SO DOES THIS -- MILK SO DOES THE SWEET TREAT. >> ALL YOU TATE IS FROZEN MILK, NOT ICE CREAM -- TASTE IS FROZEN MILK NOT ICE CREAM. SHAYNA: KINDA BLAND. IT’S DEFINITELY MILK. >> AFTER WE SCOOP IN THE ICE CREAM, WE ADD FAVOR -- FLAVOR WITH COOKIES. >> TO GET THE COOKIE MONSTER FLAVOR WE WILL PUT IT IN THIS COUPLE FOUR EUROS. -- OREOS. SHAYNA: THEN, MIXING IT UP WITHOUT MAKING A MESS, WHEN IT COMES TO THE COOKIE MONSTER PHASE, SHE MAKES IT LOOK EASY. >> THERE WE GO, WE DR. -- DOCTOR IT UP A BIT. SHAYNA: CAN YOU FINISH THE WHOLE AWFUL AWFUL? >> KNOW THAT IS TOO MUCH. SHE SAYS A CENTURY AFTER NEWPORT CREAMERY GOT ITS START, THE AWFUL AWFUL KEEPS BRINGING PEOPLE BACK. >> YOU CANNOT GO GET IT SOMEWHERE ELSE. IF YOU COME TO RHODE ISLAND IT IS ONE OF THE THINGS THAT PEOPLE ARE LOOKING FOR. ANTHONY: SO, THESE DAYS YOU CAN ONLY GET THE AWFUL AWFUL AT NEWPORT CREAMERY. IT IS AN IMPORT FROM NEW JERSEY? SHAYNA: THE CREAMERIES FOUNDERS WOULD VACATION IN NEW JERSEY AND THAT IS WHERE THEY TRY TO THE AWFUL AWFUL AT A RESTAURANT CALLED BONDS. THEY EVENTUALLY BOUGHT THE RECIPE AND THE TRADEMARK, SO THEY COULD MAKE IT IN THEIR OWN RESTAURANTS. THEY MUST’VE LOVED I