Pennsylvania - The Daily Item

I N SPennsylvania
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FOR MORE THAN 40 YEARS
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2
I N S I D E Pennsylvania November 2010
WINTER 2010 VOLUME 4, ISSUE 5
WINTER’S CHILL IS THE REWARD FOR
Central Pennsylvanians enduring one of the hottest summers
on record*. Gardens didn’t boom quite as well as we dreamed
they would back in May. There was no relief when the sun
went down. Even the mighty Susquehanna River turned
murky and deflated. By the end, it all kind of made us lose our
appetite.
But our hunger is back. Big time.
Deliciously revolving around all kinds of good things to eat, this
issue toasts the holiday season — Central Pennsylvania-style.
For starters, hunting season means fresh venison and even bear
on the table. But why stop there? At an annual wild game dinner
in Mifflinburg, the menu also includes Muskrat Stew, Barbecued
Raccoon and Baked Snake. And lucky you, we’ve included some
recipes.
If that doesn’t tickle your tastebuds, a plateful of homemade
chicken and waffles will surely do the trick. Chicken ... on
waffles? Why? Why not! If you’re not hungry by the time you
finish reading Lisa Z. Leighton’s article, you must be from out-ofstate.
A more appealing local favorite happens to come to us by way
of Bristol Bay, Alaska. Every summer, Steve and Jenn Kurian,
of Bloomsburg, and their crew head out into the cold bay waters
seeking wild sockeye salmon. Some of their haul ends up back
here and we can tell you where to find it. If your family’s holiday
traditions include seafood, this is the fish dish to serve.
On nearly every page you can find some reference to food if you
look hard enough. For instance, in Dillsburg, on New Year’s Eve,
revelers drop a pickle at midnight. Did you know you can make
soup with pickles? The good folks at the Dillsburg Senior Center
would reveal only that their pickle soup comes from an old Polish
recipe (if you’d like to give it a try, we found one online at www.
cooks.com).
The king daddy of our region’s winter food fest has to be the
annual Pennsylvania Farm Show. There are contests for the best
sticky buns, apple and shoo-fly pies and food booths galore selling
odd down-home treats like honey waffles, potato donuts, maple
cotton candy, chicken corn soup and deviled eggs, whoopie pies,
shoo-fly cookies and apple dumplings with ice cream. We’ll tell
you what to expect at the 2011 show.
Are you full yet? Or just hungrier? Save room for more, much
more ... it’s all waiting for you inside.
Editor
* The National Climatic Data Center reported that July was the secondwarmest on record worldwide, and 2010 is on track to be the hottest year.
PUBLISHER Gary Grossman,
[email protected]
EXECUTIVE EDITOR Leonard M. Ingrassia,
[email protected]
EDITOR Joanne Arbogast,
[email protected]
DESIGN EDITOR Chelsie Graff,
cgraff@InsidePaMagazine.com
STAFF WRITERS/CONTRIBUTORS Cindy O. Herman, Jerry
Westbrook, Kathleen Arcuri, Joy Hockman, Sherri Uehling,
Carla Watson, Mellissa Lynch, Jonathan McBride, Denise
Kelleher, Priscilla Conrad, Deb Brubaker, Tricia Pursell,
Susan Field, Amanda Grossman-Scott, Francis Scarcella, Bill
Kavanaugh, Lisa Z. Leighton, Julia Ferrante, Wayne Laepple,
Sandy Eckert
STAFF PHOTOGRAPHERS
Robert Inglis, [email protected];
Matthew Harris, [email protected];
Elizabeth Rohde, [email protected];
STAFF GRAPHIC ARTIST Ashley Troup,
[email protected]
INFORMATION TECHNOLOGY Larry Schaeffer,
lschaeff[email protected]
ADVERTISING DIRECTOR Patricia A. Bennett,
[email protected]
ADVERTISING DESIGN Bryce Kile,
[email protected]
ADVERTISING SALES MANAGER Will Stroup,
[email protected]
CIRCULATION DIRECTOR Fred Scheller,
[email protected]
CONTROLLER Leonard Machesic,
[email protected]
INSIDE PENNSYLVANIA OFFICE (570) 988-5364
FAX (570) 988-5348 (Advertising), (570) 286-7695 (Editorial)
ADVERTISING SALES (800) 792-2303 Ext. 359
SUBSCRIPTIONS (800) 792-2303 Ext. 483
E-MAIL [email protected]
WEB SITE www.InsidePaMagazine.com
INSIDE PENNSYLVANIA (ISSN 1935-4738) is published quarterly
at 200 Market St., Sunbury, PA 17801
Letters and editorial contributions should be sent to Inside Pennsylvania
magazine, 200 Market St., Sunbury, PA 17801. Inside Pennsylvania
magazine is not responsible for unsolicited submissions. Reproduction
or use of editorial or graphic content in any manner, without
permission, is prohibited. Copyright 2010 by Community News Group
LLC. All rights reserved. Single issue: $3.95. Subscription: $10 annually
(U.S. only). POSTMASTER: Send address change to Inside Pennsylvania
magazine, 200 Market St., Sunbury, PA 17801. Advertising rates
and specifications available online at InsidePaMagazine.com. Inside
Pennsylvania was founded March 2007. A publication of The Daily Item,
a member of Community News Group LLC.
November 2010
I N S I D E Pennsylvania
3
LETTERS
GO GREEN
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Pennsylvania�� ��
TO KAREN BLACKLEDGE/INSIDE PENNSYLVANIA:
We would like to thank you for the marvelous article (“Berry
Sweet Success,” August 2010) you wrote for the fall edition of
Inside Pennsylvania magazine.
We have received positive verbal comments and contact
inquiries on our website from people in the local area about
acquiring kiwi berries.
We appreciate the time you invested and the latitude you
provided us in spreading the word about our labor of love here.
Consumer education is such an important aspect, which has
not been easy for us to achieve. Your piece has assisted us in
that goal.
Again, thanks so much.
— David Jackson & Holly Laubach
KiwiBerry Organics
1701 Toby Run Road
Danville, Pa.
INTEGRITY • QUALITY • SERVICE
TWO LOCATIONS
TO SERVE YOU!
596 2nd Street,
Northumberland
NORMAN MINNIER
In an effort to become more
environmentally friendly,
the company that produces
Inside Pennsylvania
magazine recently switched
to using 100 percent wind
energy. According to Ted
Ford, CEO of Knepper Press,
located outside of Pittsburgh,
the company receives Forest
Stewardship Council certified
wind from a wind farm in
Somerset.
The initial energy cost,
Ford said, is between 10 and
20 percent higher than what
the company paid in the
past but as a company that
produces a high volume of
product, it’s important to take
on this role. “If people don’t
step forward, the technology
may not develop,” he said.
“Filling this leadership role,
by going out and spending a
little more, is going to help
(the company) in the long
run.”
This initiative is just one
of the many steps Knepper
Press has taken to become
kinder to the planet. Since
designing the plant to be
more environmentally
friendly about two years ago,
they already recycle paper,
aluminum, cardboard, skids
and chemicals.
Knepper Press was listed in
the top 20 green companies
in 2009 by the U.S.
Environmental Protection
Agency.
— Erin Thompson,
Inside Pennsylvania
magazine
Celebrating 15 Years As The Area
Leader in OB/GYN Healthcare
OB/GYN Associates
of Lewisburg, PC
The Choice You Trust.
Frederick Health Center,
Millersburg
• Solutions for Every Budget and Lifestyle
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• Our Service is Second to None
• Years of Experience in Improving Quality
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Minnier Hearing Center
Norman Minnier, BC-HIS
877-696-4949 • 570-473-1200
www.minnierhearing.com
HERE TO SERVE YOU!
4
I N S I D E Pennsylvania November 2010
Russell J. Stankiewicz, M.D. FACOG
Julia E. Redcay, D.O. FACOG
Maria E. Fullana-Jornet, M.D FACOG
And Introducing: Ngozi Onukogu, M.D.
MIdwives:
Susan Bare, CNM
Mary DeWire, CNM
Arlie Swailes, CNM
Karen Muscatell, CNM
Nurse Practitioners:
Lynn Hunter, CRNP
Mary Hegarty, CRNP
Physician's Assistant:
Jennifer MacDonald, PA-C
Sonographer:
Mark Caviston, RDMS
Evangelical Hospital Professional Bldg. • 3 Hospital Drive, Suite 312, Lewisburg
570-523-8700
Doug Walter of Northumberland spends as much time as he can in the Central Pennsylvania village of Mazeppa where he took this shot on a hazy
lazy autumn Sunday. Walter was raised in the “sleepy little town” and shares his observations on his blog (http://mazeppapa.blogspot.com).
It’s how you
want to live!
Live independently with peace of mind
knowing that assistance is close by.
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and Woodshop
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www.RiverWoods.org
��������(570) 522-6234.
SM
Senior Living Community
A MINISTRY OF ALBRIGHT CARE SERVICES
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November 2010
I N S I D E Pennsylvania
5
CONTENTS
WINTER 2010
8
Inside a Barn
The Point Barn
10 Either Or
Dropping some interesting things on
New Year’s Eve
45
12 From Here to There
Doug Lebda
14 Culinary Quartet
Old Forge Brewing Company, Danville
17 Search & Win Giveaway
Enter to win a $150 gift certificate to
Country Cupboard in Lewisburg
20 Chef Paul
Apple pie for the holidays
26 Reeling in Sockeye Salmon
Planning your traditional seafood
holiday meal? This is a must.
30 Get Ready for the Farm Show
A week of the commonplace and
the crazy
20
ON THE COVER:
48
6
I N S I D E Pennsylvania November 2010
Preston Spontarelli, 5, and his sister, Olivia, 3,
of Sunbury, amid the holiday trees loaded with
decorations at Country Cupboard, Lewisburg.
Photography by Jonathan McBride.
37 Thomas the Tank
This infamous tank engine has
ties to Milton
41 Serving up Chicken and Waffles
An odd Central PA favorite
48 A Taste for the Wild Side
Annual wild game dinner will feature
a ‘mystery meat’
52 Do-it-yourself Decorating
Deck the halls with more than just
boughs of holly
INSIDE EVERY ISSUE
8 Inside a Barn
10 Either/Or
12 From Here to There
14 Culinary Quartet
18 Sprecken Sie
Pennsylvania(ish)
20 Chef Paul
24 Fiction
55 Crossword puzzle
58 Dates to remember
62 Pennsylvania Plants
s
tyl
Discover your e
Holiday
Gift
Giving!
This Holiday season
find the perfect gift for
everyone on your list at
Susquehanna Valley Mall.
Spoil the one you love
with a special gift from
Victoria’s Secret or
Bath & Body Works.
Find sporty gifts at
Schuylkill Valley Sports
and for the ones who
love gadgets shop
RadioShack. And stop
by American Eagle
Outfitters for some
stylish new clothes and
accessories.
Bon-Ton � Boscov’s � JCPenney � Sears � Cinema Center
Routes 11 & 15, one-half mile north of Selinsgrove, PA
Monday-Saturday 10am-9pm � Sunday 11am-5pm
570-374-8222 � susquehannavalleymall.com
Managed by an affiliate of Pennsylvania Real Estate Investment Trust®
November 2010
I N S I D E Pennsylvania
7
INSIDE A BARN
Point
Barn
Promotes Pennsylvania
Story and photos by Jerry Westbrook
DICK CORMELL TOOK A LEAP OF FAITH.
Energized by high hopes and careful planning, it became a love
affair — with a late 1800s barn. Today’s Point Barn on Route
11, the Northumberland-Danville Highway, is quite a leap from
the drafty structure with leaky roof and missing boards that
started the Cormell venture in 1998.
The barn’s history traces back through the Robbins family,
who acquired it from Bill Cole of Cole’s Hardware fame in
1952. Prior to that, even the oldest citizen in Northumberland
County could not recall its origins, because it had “always been
there.”
Engaging the energy and imagination of friend Dennis Faulk,
Dick Cormell began a four-year renovation process. Initially,
the ground floor and the surrounding yard afforded space for
Cormell to be open on weekends. Meanwhile, the improved
second floor provided Faulk with much-needed storage space
for his antiques.
8
I N S I D E Pennsylvania November 2010
The Point Barn is complex inside and
out – outbuildings include the Milk
House, the Tool Shed and The Red
Poppy Floral and Garden Center.
Erecting walls, replacing some louvers with windows,
replacing the roof, floors, some of the beams and exterior finish,
local contractors and craftsmen transformed the barn into what
it is today — a showplace of period architecture. The round
Distelfink hex sign painted by Dick’s sister-in-law can be seen
for miles. As the distance shortens, it becomes obvious that if
this brilliant red and white structure is a dairy barn, the cows
must be of royal bloodlines. But the only resident animal at
the moment is the statue of a horse, hitched to a “Governor’s
Carriage” (tandem buggy) built by the W.F. Brown Co. in
Mifflinburg near the end of the 19th century.
But some projects take on a life of their own, and this was one
of them. Faulk’s second-floor space transformed from storage to
a display and sales area for his growing antiques business. And
when the farmhouse was determined to be unfixable, timbers
were used to erect an elaborate staircase from the second to a
new third floor.
Cormell, a veteran of the Pennsylvania forest industry,
followed his desire to build and market quality home furnishings
from solid Pennsylvania hardwoods. Taking his cue from the
Edelweiss, translated “noble white” and known as the “flower of
true affection,” he adopted the name Edelholz, meaning “noble
wood” for his line of fine furniture. Many of the pieces on
display express his feelings: “Edelholz – Give the Gift of Love
from the Hardwood Forests of Pennsylvania.”
Local artisans continue to build a wide variety of pieces,
ranging from wooden cutting boards to elaborate, finely finished
dining furniture. No imported woods or veneers are allowed.
The trademark carved Edelweiss identifies the work as that
of the Edelholz line. Historical Pennsylvania pieces such as
antique display cases, the horse and buggy, an old work bench,
and antique furniture are utilized to exhibit newly made pieces
in a museum-like setting.
Also resident in the complex is the Adam and Eve General
Store, operated by colleague Adam Cherwinski. Besides locallymade baked goods, produce, candles, honey, and dozens of
other local items, the old country charm of the stable-like setting
houses a “Pennsylvania Wine Stable.” The store, in the former
straw shed on the ground floor lives up to its motto, “Bringing
Pennsylvania Home.”
Outbuildings such as the Milk House and the Tool Shed shelter
overflow antiques and tools. The Red Poppy Floral and Garden
Center, operated by Cormell’s wife, Iris, offers fresh flowers and
garden décor amidst a semi-formal garden setting. The entire
complex celebrates the four seasons in Pennsylvania with indoor
and outdoor displays and merchandise to delight collectors and
gift-givers.
Unlike most working barns, which are quite private, this barn
can be explored just about any day except Monday, when it’s
closed. Don’t be bashful about asking for a guided tour to view
the hewn 50-foot beams, the massive staircase, and the sections
of oil-soaked plank flooring from the barn’s previous life. Be
sure to ask about hidden modernizations that make this red
barn greener. And don’t miss the interior wall constructed from
planks salvaged from the Lesher barn refurbishing project in
Winfield. Other recycled woods are implemented throughout the
structure to add to its unique charm.
Perhaps the real charm of the complex emerges from the
passion and personality of the proprietors. If seeing this
marvelous structure first-hand is not in your immediate plans,
whet your appetite by visiting online and flipping through the
pages of thepointbarn.com or edelholzstore.com.
 What’s inside your barn? If you would like Inside
Pennsylvania to feature your barn, contact Jerry Westbrook
at [email protected].
A closeup of the
barn’s hewn beams.
Below: The Point
Barn’s history traces
back through the
Robbins family, who
acquired it from
Bill Cole of Cole’s
Hardware fame in
1952.
Thanksgiving &
Christmas Day Buffets
Holiday Parties
New Year’s Eve
1 Pine Barn Place
Danville, PA
275 - 2071
www.pinebarninn.com
November 2010
I N S I D E Pennsylvania
9
EITHER/OR
By Deb Brubaker
IN CENTRAL PENNSYLVANIA, THERE ARE
plenty of towns that like to point to their name in their New
Year’s Eve celebrations.
For instance, the countdown in Dillsburg, York County,
is with a 6-foot, 40-pound pickle dropped 75 inches into
a barrel from the top of the Citizens Hose Fire Company
Hook and Ladder Truck.
Not to be outdone, Beavertown, Snyder County, drops a
6-foot, 25-pound beaver from the top of the Beavertown
Rescue Hose Company Hook and Ladder Truck.
The Dillsburg Area Business Association began the
pickle drop 18 years ago as a way to enhance marketing
opportunities for the Dillsburg businesses.
Believe it or not, the idea to drop a pickle came as a
way to honor Dillsburg’s founder, Colonel Matthew Dill,
according to second-year event chairperson Deana Weaver
of Dillsburg.
Using a pickle was a natural. Who doesn’t think “pickle”
when hearing “dill?”
On New Year’s Eve at 7 p.m. a Mrs. Pickle will be
dropped from the Citizens Hose Fire Company’s fire truck.
“The dropping of Mrs. Pickle is held in conjunction with
midnight in Ireland (7 p.m. in Dillsburg) where Colonel Dill
was originally from,” Weaver said. (Before she’s dropped,
Mrs. Pickle may have an announcement of her own, hinted
Weaver.)
The Dillsburg New Year’s Eve family-friendly festivities
begin at 4 p.m. with a blood drive for the Central PA Blood
Bank, with entertainment provided by a magician. From
4-8 p.m. games, food and entertainment are available in
the Community Hall. From 9 p.m. to midnight, music will
be provided by a disc jockey, there’s dancing in the street,
bingo in the fire hall, and fireworks following a Mr. Pickle
drop.
Theme food includes fried pickles and the famous Pickle
Soup made by the Senior Center. Customers can sit and eat
it there or buy it by the quart to go. New this year will be a
chocolate fountain where people can dip their pickles.
In Snyder County, Beavertown Mayor Cloyd W. “Bill”
Wagner will be chairing the “Bucky the Beaver” drop.
“Three years ago, I suggested to the council we drop a
beaver on New Year’s Eve, and they went along with the
idea.” Family-friendly activities will begin at 10 p.m. at
the Beavertown Rescue Hose Company Fire Hall and will
include free food, entertainment, and fireworks.
“The hall will be packed to the rafters,” said the six-term
mayor. “The whole community contributes to this great
event.”
At 11:45 p.m., the crowd will gather outside around
the “Welcome 2011” sign to watch the beaver drop and
fireworks.
10 I N S I D E Pennsylvania November 2010
Mayor
Bill Wagner,
Beavertown
Deana Weaver,
Dillsburg
Pickle soup
Pickle soup or chocolate
covered pickles
Pickle soup
Beaver stew
Beaver stew or
deep-fried beaver
Deep-fried
beaver
Blower
Snow shovel or
snow blower
Shovel
Ice hockey
Ice hockey or
figure skating
Figure skating
Yeh
Polar-bear jump Yeh or nay
Nay
Merry Christmas
Happy Holidays or
Merry Christmas
Happy Holidays
Candy cane
Candy cane or
ribbon candy
Ribbon candy
Poinsettia
Poinsettia or wreath
Wreath
Multi-color
Holiday lights multi-color or clear
Clear
Blue Spruce
Fraser Fir or Blue Spruce
Blue Spruce
Rockefeller
Center
White House Christmas
tree or Christmas tree at
Rockefeller Center
Rockefeller
Center
Horse-drawn ride
Horse-drawn ride
through Central
Park or ice skating in
Rockefeller Plaza
Horse-drawn ride
Sauerkraut
New Year’s Eve sauerkraut or seafood
Sauerkraut
Times Square
Time Square or
Las Vegas
Las Vegas
College Bowl
Games
College Bowl games
or Super Bowl
Super Bowl
Punxsutawney
Punxsutawney Phil
or Dr. Phil
Punxsutawney
Flowers
Valentine’s Day chocolates or flowers
Chocolates
George
Washington
Abraham Lincoln or
George Washington
Abraham Lincoln
What’s
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STYLES
MAY DIFFER FROM PHOTO
November
2010AND
I N COLORS
S I D E Pennsylvania
11
FROM HERE TO THERE
Former
Lewisburger’s
Company
provides
One-stop
Shopping
for Loans
By Tricia Pursell
THOUGH DOUG LEBDA IS THE FOUNDER
and chief executive officer of a multi-million-dollar lending
organization, his lifestyle is still very much the same as when
he was growing up in small-town central Pennsylvania.
He still lives in a nice neighborhood, just like he did in his
hometown of Lewisburg, Union County.
Charlotte, N.C., is a bit bigger, he admits, but it’s a nice town
too.
He also attends a Presbyterian church on Sundays.
“I don’t feel very different than my days in Lewisburg,” he
said.
A graduate of Lewisburg Area High School, Lebda ran crosscountry and was on the track team and spent a lot of his time at
his grandmother’s farm in Selinsgrove.
He graduated in 1992 from Bucknell University, Lewisburg,
where he majored in accounting and obtained a business degree.
“I knew I was always interested in business and the financial
world,” he said.
He has carried with him the experiences and lessons from his
childhood, teen and young adult years in Lewisburg that have
made him — and make him — the success he is today.
“My family definitely had a big influence,” he said.
His parents, Bob and Judy Lebda, who still live in Lewisburg,
were both teachers for a time. Judy quit to be a full-time mom.
Bob also was a coach in the evenings and ran a cookware sales
business, which he operated at night.
“They certainly also instilled in me the value of hard work,”
said Lebda, who was either mowing lawns or working as a
lifeguard and later worked for his father’s company.
“They always treated me really well,” Lebda said of his
parents, “and made sure I made my own money.”
Doing well in school was a requirement, as was sticking with
whatever he signed up for.
12 I N S I D E Pennsylvania
November 2010
See it through to the end, they always told him.
That helped him both in the early days of his company, when
it’s always the hardest, he said, “and still help today when
things go wrong more than they go right in these types of
ventures.”
It has helped him to handle the rejection of hundreds of
lenders and banks whom he had asked to partner with him in
his cutting-edge business.
“You have to stay through it in whatever comes your way,”
Lebda said. “You plow through all that and keep going.”
And he did.
The 2009 revenue of LendingTree was more than $200
million. The company’s high-water mark came in 2006 with
revenue of more than $475 million.
“I always had dreams of doing really well,” Lebda said, “and
committed to doing well. I certainly hoped to succeed.”
However, he never thought he would really begin his own
company.
In fact, he nearly took a job with a bank because he wasn’t
sure his idea would ever get off the ground.
“Looking back now, I thank God I did it,” he said.
“The thing that gives me the most pride is running a company
that is not only doing well, but is actually creating great
experiences for people.”
Of its 700 employees, LendingTree has many long-time
workers who have moved up the ranks and managed to pay for
their children’s college educations.
In addition, the company has saved its customers billions of
dollars on their mortgages, and hundreds of lenders now build
their businesses around LendingTree.
And these businesses are doing it the right way, Lebda
assures.
“
The thing that gives me the most
pride is running a company that is not
only doing well, but is actually creating
great experiences for people.
”
“Not giving customers rates that are too high, but competing
in an open marketplace,” he said.
“You think of all those people you are touching, and all those
careers made, and lives impacted by your company,” he said.
“It’s really gratifying.”
The LendingTree Foundation was launched recently in an
effort to expand financial literacy among people who need a
helping hand in financial life skills. The Financial Freedom
Fund will match their savings based on whatever their goals
are, such as schooling or buying a home.
“That’s what makes you get up in the morning and keep
plugging away,” Lebda said.
Lebda lives in Charlotte with his wife, Tara, also a graduate of
Bucknell University, and his three daughters, Rachel, 9, Abby,
6, and Sophia, 2.
He returns to the Central Susquehanna Valley a few times a
year to visit family and his alma mater.
Photo provided.
LendingTree began when founder Doug
Lebda ran into some trouble trying to
get a mortgage for a condo townhouse
he wanted to buy in Pittsburgh. When
he began working with people who
were trading energy futures and
options, and saw the efficiency of
trading markets, he wondered, “Why
can’t you have something similar for
mortgages?”
The Internet was still young then,
and was used very little for banking
technology.
But Lebda linked up with a friend
from Bucknell University, Lewisburg,
and kicked off the idea, using $2,000
to start up the company. After coldcalling banks to join with him, Lebda
got married and entered Darden School
at the University of Virginia. There, he
wrote his business plan and was able
to raise a little more money. At the end
of the year, he took a leave of absence
and moved to Charlotte to start up the
company in a spare bedroom.
A lot of ups and downs followed,
including having to raise $60 billion in
venture capital from various investors,
signing up banks and mortgage
companies to adopt this new platform
and then facing a financial crisis in the
stock-market crash between 2000 and
2001.
But it grew and thrived, in spite of it
all, and the company continues to be
a win-win solution for borrowers and
lenders.
“When we launched the site in 1998,
we were able to empower consumers
with choice, convenience and value,”
Lebda said. “And lenders could target
consumers whose needs they were best
prepared to meet.”
Much of that is because of the advent of
lower interest rates, but also because of
its attraction to borrowers.
“It’s popular for consumers,” Lebda
said,” because we’re giving them a
great service, and it doesn’t cost them
anything.”
Its advertising slogan is “When banks
compete, you win.”
LendingTree is a one-stop vehicle for
consumers looking for a loan. Instead
of calling several different banks for a
rate quote, LendingTree makes it easy
for consumers by allowing banks to
compete for their business.
All the interested borrower needs
to do is fill out information online at
lendingtree.com.
November 2010
I N S I D E Pennsylvania 13
CULINARY QUARTET
The Culinary Quartet are
four friends who share
a love for food. Three
are homegrown and
for the fourth, central
Pennsylvania has grown
into home.
Through their extensive
travels and food sampling,
they have formed definite
opinions about what
people are looking for in
an eating establishment,
particularly those off the
beaten path.
They are:
FEEL AT
HOME
while
dining out
Photos by Elizabeth Rohde
THEY SAY THAT
WOMEN ARE FICKLE
Carla Watson, Mifflinburg
Mellissa Lynch, Mifflinburg
Photos by Elizabeth Rohde
Denise Kelleher, Lewisburg
Sherri Uehling, Mifflinburg
14 I N S I D E Pennsylvania
and, as much as we hate to
encourage stereotypes, we
have to admit sometimes that
statement can apply to The
Culinary Quartet.
Take this issue’s dining
adventure, for example. We
were looking for a place
where we could go to take a
break from the responsibilities
at home and yet we wanted to
find a place where we could
relax and enjoy each other’s
company. Somewhere we
could feel at home, shall we
say?
We found just what we
were looking for at the Old
Forge Brewing Company
in Danville. That “at home”
feeling greeted us as soon
as we stepped through the
door and saw the hundreds of
personalized, handmade mugs
hanging behind the bar and
from a specially made rotating
rack. The mugs, belonging
to members of the Old Forge
Pub Club, together with the
prominent brewing tanks and
natural brick walls, add a
warm and relaxed atmosphere
to the cozy eatery.
November 2010
Located among the
businesses of Danville’s
bustling Mill Street, the Old
Forge Brewing Company
features two floors of dining
space and a small rooftop
patio, perfect for alfresco
dining when the season
permits. Both floors include
beautiful handmade bars,
booths and tables where,
due to a recently completed
expansion, about 100 patrons
can dine comfortably.
From the time owner
Damien Malfara opened the
doors in December 2008, his
commitment to the heritage of
the region has been apparent.
Local artisans have been used
wherever possible to provide
furnishings and decorations
for the establishment. The
mug racks, bars, booths and
tables are all products of
craftsman Keith Kocher. The
pottery and mugs are made
by Dornsife potter Mike Hart,
and the works of local artists
adorn the walls. Each year, a
different potter has been used
to design and craft the mugs
for the pub club.
The theme of Danville’s iron
heritage is cleverly carried
throughout the restaurant both
physically, via decorations
such as iron sculptures, tap
The Stout Stuffed Tomatos at the Old Forge Brewing Company in Danville.
What: Old Forge Brewing Co.
Where: 282 Mill St., Danville
Hours: 11 am – 10 pm Tuesday-Thursday;
11 am to midnight Friday and Saturday;
11 am – 8 pm Sunday
Price range: Moderate
Type of food: pub fare – soups, salads and sandwiches
Contact: (570) 275-8151, oldforgebrewingcompany.com
handles and antique forge
tools, and mentally by way of
specialty names and slogans.
As evident by the numerous
members of The Old Forge
Pub Club, the Brewing
Company’s slogan “Forging
Better Beer” stands up to its
claim. For a modest fee, the
Pub Club members receive,
among other benefits, their
own personalized mug, a free
birthday entrée, and a free
pint of any new seasonal beer
on the day it’s tapped.
Area farms and businesses
are also used to provide fresh
ingredients for the flavorsome
offerings on the Old Forge
menu.
After finding a table on the
second floor, we were eager
to sample some of those local
specialties and perused the
menu featuring various soups,
salads, and sandwiches, all
freshly made. Wraps, filled to
bursting with fresh meat,
cheese and vegetables; salads
served with your choice of
fresh homemade dressings;
burgers and hot sandwiches
seasoned with special sauces
and flavoring — the choices
were numerous.
After much deliberation,
we made our decisions (and
vowed to return to try the
OFBC Sirloin with vegetables at the Old Forge Brewing Company in Danville.
ones we left behind.) We were
happy to find the food served
to us matched the tantalizing
descriptions we read on the
menu.
Living up to its name, the
Colossal Club Wrap was
stuffed with ale-injected
turkey breast, Black Forest
ham, rosemary bacon and
featured local cheese. Covered
with delicious pesto mayo,
spring lettuce mix and fresh
tomatoes, it was a treat for the
tastebuds.
DANVILLE
Danville, the Montour
County seat, was named
in honor of Daniel
Montgomery, a well-known
merchant in the area
who designed the region
between Mill and Church
streets, the historic center
of town.
An abundance of iron
in the hills surrounding
Danville gave rise to iron
ore works, which thrived
from the 1830s through the
end of the century. Many
of the rails of the nation’s
railroad system were made
in Danville. A local marker
claims the first T-rail made in
the United States was rolled
in Danville on Oct. 8, 1845,
at the Montour Iron Co.
Danville celebrates this
rich period of history with
its annual Iron Heritage
Festival in July.
For more information, visit
www.danvillepa.com or
itourcolumbiamontour.com
November 2010
I N S I D E Pennsylvania 15
The pulled pork sandwich
is proof that slow roasting is
the way to go. The flavorful
combination of pork,
barbeque sauce, and fresh cut
coleslaw on a locally made
herb roll made for a hearty
meal. If you’re a pulled pork
lover, you’ve got to try this.
And while we may admit to
being fickle at times, never let
it be said that The Culinary
LOO REVIEW

Mens’ & ladies’ rooms are
identified with a handforged iron decorative
symbol. Each restroom
is small, clean and
utilitarian. The basic
necessities and then
some. The small space
has been well used. A
changing table is situated
above the toilet in the
ladies’ room. A “handsfree” soap dispensing
system and automatic
paper-towel dispenser is
an added convenience. A
generous oval mirror sits
above the sink. Walls are
unadorned, but painted a
buttery yellow.
Quartet is not adventuresome.
One of our foursome decided
to take a walk on the spicy
side with The Big Jerk while
another chose the Cider
Hibiscus Chicken Salad
sandwich.
The chicken salad is an
exotic combination of ale
marinated chicken, bacon
pieces, diced veggies, toasted
almonds, apples, lettuce and
hibiscus flowers, topped with
parsley mayo and served
on City Girl Bakery bread
(a local bakery a few doors
down).
The Big Jerk consists of a
fresh, locally made herb roll
stuffed with your choice of ale
marinated chicken, portabella
mushroom, pulled pork or
herb burger grilled with the
pub’s spicy Jamaican jerk
seasoning and combined with
local fresh lettuce and veggies
and freshly made parsley
mayo. Delicious!
All sandwiches come with
the Brewing Company’s
special beer dipping cheese
and tortilla chips. Mmmmm.
After enjoying our very
filling lunch (and gathering
our leftovers in earth-friendly
takeout containers,) we
decided a return trip would be
in order to enjoy something
from the homemade dessert
menu.
So, if you are feeling
ho-hum about what your
own kitchen has to offer,
but looking for that homey
feeling, the Old Forge
Brewing Company is the
place to go. It’s easy to see
how it has become a favorite
stop for many.
Outdoor eating area upstairs at the Old Forge Brewing Company in Danville.
Steve Leitzel, chef and kitchen manager,
prepares a plate at the Old Forge Brewing
Company in Danville.
16 I N S I D E Pennsylvania November 2010
16 I N S I D E Pennsylvania November 2010
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November
2010 I N S I D E Pennsylvania
17
SPRECKEN SIE PENNSYLVANIA(ISH)
By Cindy O. Herman
W
aliant
Wets
OUR
KIDS WILL POUNCE
ON ANY CHANCE TO
POKE FUN AT THEIR
parents, but kids of parents
who speak Pennsylvania
Dutch have so much
ammunition to use against
their elders, it’s almost unfair.
Charlie Fisher is a wellknown business owner
in Lewisburg, Union
County, who grew up with
a “Dutchified” father. He
recalled, with a wickedly
humorous glint in his
eyes, how he’d tease his
dad, especially during the
Veterans’ Day Parade, where
the vets, apparently, marched
at the rear of the parade
formation.
“He’d say, ‘When the wets
come, the parade’s over,’”
Charlie said, adding quickly,
“And then I’d say, ‘What’d
you say, Poppy?’ “Oh, he’d
get mad,” Charlie said,
shoulders shaking in laughter.
Why the Pennsylvania
Dutch dialect pronounces
v’s like w’s, I don’t know,
but it does make for some
deliciously amusing
expressions. Even the
“Pennsylwania Dutch” label
itself can arouse some grins,
and if you talk long enough
about having a potluck dinner
in the “picnic pawilion,”
you’ll have a hard time
holding back the laughter.
Charlie Fisher liked to
tease his long-suffering
father about another
Dutchified word, the veterans’
organization popularly called
the VFW or, in Dutch, the
“We” FW.
And while Victor from the
valley becomes Wictor from
the walley, Wednesday, oddly
enough, becomes Vednesday.
If you wanted to really create
a tongue twister you could
say, “Wictor from the walley
vasn’t home on Vednesday,”
and make perfect sense to a
Pennsylvania Dutchman.
Charlie and the other
“Dutch” folks I’ve spoken to
have enjoyed asking me —
and we’re going to have to go
with a phonetic spelling here
— “Con shtu mick-a-fonga?”
That’s a delightful little bit of
Pennsylvania Dutch nonsense
that means “Can you catch
flies?” And the only good
answer, naturally, is: “Wats
day huck-a-bliva.”
“Can you catch flies?” Sure
you can, “If they sit still.”
Oh, those old Dutchmen and
their crazy sense of humor.
Just a bunch of vild and crazy
guys!
Cindy O. Herman lives
in Snyder County. Send
e-mail comments to her at
[email protected].
Sprecken Sie Pennsylvania(ish)?
WETS Vets
PENNSYLWANIA DUTCH Pennsylvania Dutch
PAWILION Pavilion
WE FW VFW
WICTOR Victor
WALLEY Valley
18 I N S I D E Pennsylvania
November 2010
VASN’T Wasn’t
VEDNESDAY Wednesday
CON SHTU MICK-A-FONGA? Can you catch flies?
WATS DAY HUCK-A-BLIVA. If they sit still.
VILD Wild
Note: All spellings are phonetic.
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Home for the Holidays!
November 23rd
Community Tree Lighting
Selinsgrove Borough Hall
November 23rd - January 1st
White Christmas
Downtown Selinsgrove
December 3rd -17th
A stay at the Selinsgrove Inn
allows guests to enjoy downtown
Selinsgrove and all of its
surrounding restaurants, shops and
attractions while indulging in the
finest accomodations of the area.
Friends of the Selinsgrove Library
Tree Fest of Children’s Books
Custom Home, Business & Event Decorating!
All Saints Episcopal Church
December 7th
Late Shopper’s Night
Downtown Selinsgrove
214 NORTH MARKET STREET
SELINSGROVE, PA 17870
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November 2010 I N S I D E Pennsylvania 19
CHEF PAUL
Nothing smells better than baked apples, cinnamon
and dough wafting through the air.
Story and photos by Cindy O. Herman
WE ALL HAVE
AN IMAGE OF THE
PERFECT HOLIDAY
“It’s fun. I like to bake,” said Chef Paul, holding the “before” and “after”
results of baking apple pies.
Chef Paul E. Mach is a certified hospitality educator
and assistant professor at Pennsylvania College of
Technology’s School of Hospitality, Williamsport, which
features Le Jeune Chef, a teaching-learning, gourmet
restaurant. He’s also the co-host — along with grilledcheese-loving Tom Speicher — of the award-winning
TV show, “You’re the Chef,” which ran from 1996 to 2005,
originally in Williamsport and eventually reaching as far
as Japan. The show airs weekly on WVIA (Wilkes-Barre, PA)
Saturdays at 11:30 a.m. and 2 p.m.
20 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
20
dinner. Whether it’s ham or
turkey, stuffing or mashed
potatoes, I bet it includes an
apple pie. And I bet that pie is
homemade.
Mmmm. Nothing smells
better than baked apples,
cinnamon and dough wafting
through the air. If you’re too
busy to bake it yourself, by all
means, head for the bakery.
But if all that’s holding you
back is fear of failure, be
bold! Try Chef Paul Mach’s
recipes — and tips — and
you’ll pull off a steaming
pastry to make your greatgrandmother proud.
There’s something both oldfashioned and festive about
rolling out dough. Chef Paul,
Penn College of Technology
culinary arts professor, sees
no difference in using wooden
rolling pins verses slick
ceramic or marble.
“In fact, I could do it with
the side of a can. Because I
have,” he said with a game
smile. “Anyone got a Pringles
can? A Pringles can does
really good.”
Important things to
remember:
Don’t add too much water;
water and flour allows gluten
(“chewiness”) to develop.
Don’t over-mix; rolling out
the dough finishes the mixing
process. Chef Paul’s pie
dough looked much drier than
my own attempts and tended
to pull apart when rolling, but
formed a crust that was easy
to fold and lift into the pie tin.
And for a tender, flaky crust,
you’ve got to blend, or cut in,
the fat. But leave some tiny
chunks.
“Flakiness come from layers
of fat suspended in between
TIPS
• Pare all the apples, then
quarter and core them, one
process at a time. It goes
faster because you hold
your knife differently for
each process.
• Never put apples in water
while cutting and peeling.
Apples absorb water – you’ll
have a watery pie. Don’t
worry if the apples oxidize
a bit – the brown goes away
during baking, and it adds a
little flavor.
• Avoid soggy crust: If you
slice the apples directly
into a prepared pie shell, the
moisture will leach into the
dough. Add the apples
when ready to bake.
• Place the pies near the
bottom of the oven, where
the heat will brown the
bottom crust right away,
before the apples weep (let
go of their moisture).
the dough layers,” Chef Paul
said. “If you are looking for
flaky crust, don’t over-mix it.”
Two more tips: thickness
and size.
“Just feel with your hands on
the counter for the thickness
of the dough,” Chef Paul said.
“It’s not very technical. Some
things are just by feel.”
Test the size of the dough by
placing the pie pan on top of it
before pressing the dough into
the pan.
FOR THE FILLING,
MIX IT UP!
“When I make a pie I
usually have three different
kinds of apples. And that’s
because they all have a little
different taste and a little
different texture.”
He likes to use one eating
apple and two cooking apples.
Cut the softer, eating apple
into thicker slices, and the
harder, cooking apple into
thinner slices, for uniform
baking.
“I would always recommend
tasting the apple,” Chef Paul
said. “If the apple is really
sweet, you might be able to
cut back a little bit on the
sugar. I want my pies to taste
like apple, so I purposely use
less sugar.”
Before buying a whole
basket, he buys one apple for
a taste-test.
“Well, sure, because it’s all
about flavor,” he said. “If I’m
baking a pie I want it to taste
good.”
Sometimes growers offer a
free sample.
“That’s the nice thing about
farmers’ markets,” he said.
PIE TIME
Chef Paul had a bowl of
apples peeled, cored and
sliced in no time, and mixed
with flour and sugar.
“I always taste them to
make sure they’re right,” he
said, munching on a few.
After he had filled the pie
and added the top crust he
brushed a beaten egg over
it and sprinkled sugar and
cinnamon. Pointing to a pie
he’d baked the day before he
said, “I like to brush them
with egg just because I like
the color. Then I sprinkle
sugar and cinnamon because
I like it to have ...” he tapped
the baked crust, “ ... that
crispy sound to it.”
The result is a flaky, tender,
lightly browned crust that
looks like it came from a
bakery. But the fragrance of
apples, cinnamon and sugar
will say otherwise as you
welcome guests to your home
for the holidays.
• For apple pies, a flaky crust
works. For berry pies, it
would absorb too much
moisture. Make a more
mealy crust: Crumble the
chunks of fat into very fine
pieces before adding water
to the dough. This gives you
a tighter crust so the
moisture won’t sink down
into it so fast.
• Streusel topping: Coat your
fingers with the flour first,
so the butter doesn’t stick to
them.
• Freeze a baked pie, wrapped
in plastic, up to three
months. Thaw in the
refrigerator, then reheat at
300 degrees for 20 minutes.
• Chef Paul recommends
shortening over butter
because shortening does
not melt in your hands. “If
you want to use 50/50,
butter and shortening, you
must keep the dough cold.”
November2010
2010
November
Pennsylvania 21
IINNSSIIDDEE Pennsylvania
Pie Dough
3-Apple Pie
Yield: two 10-inch top and bottom pie crusts, or
three 10-inch bottom, deep-dish pie crusts
Yield: two 10-inch apple pies
7 c. all-purpose flour
4 c. Granny Smith apples
2 tsp. cinnamon, ground
4 c. Cortland apples
1 egg, beaten
4 c. Golden Delicious apples
Granulated sugar, as needed
1 ½ c. granulated sugar
Cinnamon, as needed
2 c. shortening
1 c. cold water
Combine the flour and shortening together with your hands until
the shortening is in large pieces.
Sprinkle the water into the flour mixture and bring the ingredients
together into a loosely combined mass. Fold over the dough until
most of the crumbs are absorbed. Let the dough rest 5 minutes.
Divide the dough and roll out to the shape of the pie tin.
Fold the dough in half and lift it into the pie tin, then unfold and trim
to fit in place.
Repeat this process for open pies, or fill and top with a second crust,
using egg wash to seal the crust layers together.
¼ c. all-purpose flour
Peel, core and thinly slice all the apples. (12 c. of apples is equal to
about 4 lbs. purchase weight) Combine the apples with the sugar,
flour and cinnamon.
Fill the bottom crust with the apple mixture and top with a second
crust, using egg wash to seal the crust layers together. Make slits in
the top crust to allow steam to escape while the pie is baking.
Brush the top of the crust with egg wash and sprinkle with cinnamon
and granulated sugar.
Bake at 375° for about 45 minutes, or until the crust puffs and is
golden brown and the apples are tender.
Sour Cream Apple Pie
Yield: two 9-inch or 10-inch pies
Adding sugar, flour and cinnamon to apples before baking.
1 c. brown sugar, light brown
½ c. all-purpose flour
1 ½ c. all-purpose flour
½ tsp. salt
½ c. salted butter, cold, broken
into small chunks
2 c. sour cream
½ tsp. cinnamon, ground
1 tsp. vanilla
1 ½ c. granulated sugar
12 c. apples, peeled, cored, sliced
2 large eggs
Rub together the sugar, flour, butter and cinnamon until small
pebbles form. Crumb topping may be refrigerated until ready to use.
Combine the sugar, flour and salt. Toss with the apples until they are
completely coated.
In another bowl, whisk the eggs, sour cream and vanilla until they
are thoroughly combined.
Combine the apples with the sour cream mixture. (12 c. of apples is
equal to about 4 lbs. purchase weight.) Pour into two unbaked pie
shells. Add the crumb topping.
On a lower rack in a 400° oven, bake the pies for 45 minutes until the
pie puffs slightly, indicating that the custard is set; check by inserting
a metal knife into the center – the knife should come out clean. The
crumb top should be browned and firm, and the apples tender when
tested by inserting a sharp knife into the pie.
To avoid a soggy crust, add the prepared fruit to the pie shell just before
baking, so the moisture does not leach into the dough.
When finished, the streudel, or crumb, topping should look fine
22
N S I D E Pennsylvania
November 2010
and Isandy,
like brown sugar.
You may lower the oven temperature to 350° and continue baking,
checking at 10 minute intervals, to achieve the above doneness.
Cool and serve.
Add the streusel crumb topping to a Sour Cream Apple Pie, and it’s
ready for baking.
570.374.3727
Hours: Mon., Tues. & Wed. 10-5;
Thurs. & Fri. 10-7; Sat. 10-3
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Dec. 11th
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November 2010
I N S I D E Pennsylvania 23
FICTION
Cross-road
THE SONG ENDED WITH A RESOUNDING
chord of the guitar strings and the announcer came on again.
He spoke of the upcoming concerts, the local news and the
weather, and then shifted his attention once more to the musical
aspects of his show. His voice droned on and she turned the
radio knob to “off.”
Without the radio to accompany her, the silent car became
unbearable. She grew tired of sitting still and opened the car
door.
The autumn crispness in the air felt refreshing, and stretching
her legs after the long drive felt good. There was no need to
lock the door here in the middle of deserted vacationlands, or
grab her shoulder bag, but she did so out of force of habit.
The landscape was so familiar to her, even in the costume of
another season. She had spent a considerable amount of time
here over the course of many summers.
Somehow, without the usual crowd of campers and staff, the
grounds looked tired and useless. The brilliant blue skies and
lush vegetation of the summer was now reduced to overcast
cloudiness and a dry landscape.
In order to pass the time, she had hoped to walk through
the barn, reminiscing or perhaps just sitting inside, out of the
wind, but the heavy sliding doors were bolted shut and all the
windows securely latched. Peering through the west window,
she saw everything was packed up inside anyway. The stage
was empty and occasional rays of sunlight fell like spotlights
through chinks in the walls. There was no one to accept their
Your fiction story or poem
could appear in this spot in the
next issue, on newsstands in
May.
The deadline to submit is 5 p.m.
March 12. The winner author
will be notified by phone or email after 5 p.m. March 12.
Your original, never-beforepublished fiction or poem must
be no more than 800 words,
have a title and may include a
photograph or illustration.
Entries must include your
name, address, and phone
number and can be mailed to:
Editor, Inside Pennsylvania, 200
Market St., Sunbury, PA 17801
or e-mailed to tpursell@Inside
PaMagazine.com. Put “fiction
entry” on the envelope or in the
subject field.
Your piece also must
include the words “inside
Pennsylvania” (together).
24 I N S I D E Pennsylvania
November 2010
By Priscilla Conrad
invitation.
The action was finished. No more performances at this time of
year.
Up in the cupola birds were perched, resting on their way
south. A solitary song drifted down through the otherwise silent
afternoon air. Above them the weathervane, pushed by the
wind, pointed southwest. He was coming from the southwest to
meet her here.
They had been lovers once, long ago now, here in this timeless
world of sun and sky. The memories of this place she chose to
keep were good ones. Of course, there had been uncomfortable
and irritable moments, too, but time had a way of softening the
edges of those images enough to make negative situations seem
like minor incidents.
She crossed the field to where a big rock jutted out of the
grassy slope at such an angle as to create a comfortable seat.
Its lichen-covered surface looked dusty green and even older
than the neglected barn. There were no other rocks around
this one at all. Campers had called it “kissing rock” because it
was conveniently sheltered from the view of passers-by by the
chokecherry bush that cloaked almost the entire circumference.
Here, sheltered partially from the wind by the bush, it was
somewhat warmer. She settled back against the stony throne
and idly picked withered chokecherries from the branch that
crossed her shoulder. As she flung the once brilliant gems
into the air, she felt the strain of waiting urge her into motion.
Climbing down from the rock, she turned to gaze up the slope.
Without pausing to reconsider, she began running. The cool air
rushed against her cheeks, her hair streaming behind her.
She stopped only when she reached the top of the rise
— Blueberry Hill. In the summer months together, they had
picked the wild blueberries that grew here, shared cookouts and
campfires, watched setting suns and summer stars. He would
dream aloud to her and she in turn to him. Each had a path
chosen, and each knew that outside of this place those paths
would lead them far away from each other.
This place had a way of making her forget about the outside
world. She had felt free and happy, but beyond these boundaries
life plans had waited for her and she’d accepted the role she had
created for herself. When the time came to say goodbye to him,
she did, and hadn’t looked back until now.
From her vantage point on top of the hill, she saw a flash of
sun-on-chrome — a car on the road! No, it was just a motorist
Ashley Troup
heading south. She sighed with impatience. The hill offered a
view extending from the cabins at one end all the way to the
barn and beyond that, the road. There was no one else here, but
her.
She pulled a magazine from her shoulder bag — Inside
Pennsylvania — and began to flip through the pages. It
reminded her of home. Far across the miles her husband busied
himself in his office, carrying on with work sometimes as late
as 10:30 or 11 at night. Marriage had seemed like a good idea
to her four years ago. She had felt ready, but ready for what?
Certainly not the predictable routine that life had become.
Yet, she thought she loved this man she called her husband.
He would be hurt and surprised to know she was here to meet
an old lover. While he had understood her impulsive freewilled nature, he would have thought that was of the past. Their
existence was a predictable routine.
She checked her watch. It was getting late. Continuing to wait
here would only make her feel irritable. Deciding to drive into
town to grab a bite to eat, she found a slip of paper in the glove
box of her car and scribbled a quick note to tack to the barn
door. As she drove toward town, she worried that maybe she
should wait longer, but her hunger won the argument.
The road wound picturesquely through the Poconos; the
autumn colors wove a tapestry of orange, yellow and red. The
summer homes along the way looked empty and lifeless, and
save for the occasional car or two on the road, she felt very
alone. The two of them had often made this very trip together,
but the tug of her memories was less intense than what she
experienced while sitting at the camp.
Though she usually avoided eating fast food, she was
convinced she might miss him if she lingered too long. She
accepted her bag from the clerk at the drive-through and headed
back. The return trip seemed shorter, and as doubts arose in
her, she considered driving straight home. All the same, her
optimism couldn’t be extinguished entirely and she continued
to drive back the way she had come.
Her car’s headlights swept over the gravel road and finally
illuminated the barn door. She left her headlights on and went
to retrieve her note. The wind had tattered the edges slightly,
but it was otherwise untouched.
Humiliation and frustration turned her mood sour. She should
have known that there could not be a pocket in time to which
she could return. The stage remained intact, but the actors had
moved on to other productions. Like a theater emptied of its
performers and audience, all that was left now felt hollow. It
was time to go home.
She stooped to pick up a flat, oval stone. Its smoothness
appealed to her, and she turned it over and over in her hand.
One could almost believe that it was perfectly smooth, but what
in this life is perfect? She slipped it into her pocket and returned
to the car.
The tires grabbed at the gravel as she steered her way toward
the main road. She flipped on her turn signal and made a right.
The taillights’ red glow disappeared quickly behind the trees,
into the autumn dusk.
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November 2010
I N S I D E Pennsylvania 25
Jenn and Steve Kurian serve up some of the wild salmon they caught in Alaska.
Rob Inglis

By Bill Kavanaugh



But for eight weeks every June, Steve and Jenn Kurian, 32, leave home to fish for
sockeye salmon in the chilling waters of Alaska’s Bristol Bay.
They make a substantial portion of their living from their catch, sold under their
label: Wild for Salmon.
Their entry into commercial fishing happened serendipitously in 2001 when Steve
— after graduating from Penn State — moved to Idaho to take a job in the state’s
forestry department. But the change came through their landlord, Hunt Hatch, who
also had a salmon fishing business in Alaska. “He offered us an opportunity to go
fishing for him … and we took it,” Steve said.
26 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
26
Photos provided
BLOOMSBURG IS THE LAST PLACE YOU MIGHT EXPECT A
COMMERCIAL SALMON FISHERY TO BE HEADQUARTERED.
Top to bottom: Jenn and Steve on
their boat, F/V R-J. ; Jenn shows off
a sockeye salmon.; Jenn and Steve
Kurian from the 2009 season.
Photos provided
While growing up, he cultivated a love for the outdoors,
hunting and fishing, but admitted that — at that point — he
had no real interest in commercial fishing.
“The main reason was just adventure,” he said. “It was a free
ride to Alaska, really.”
Commercially, sockeye is the most important salmon species
in North America and no place is more productive than
Alaska’s Bristol Bay. He explained that every year, an average
of 35 million to 40 million of these red-colored fish, prized for
their flavor and heart-healthy omega-3, come there to spawn.
The bay, fed by five rivers and home to four other salmon
species, is such a valuable resource that last spring President
Obama cancelled oil exploration here, recognizing the bay as a
national treasure.
In an average season, the Kurians will catch 150,000 pounds
of sockeye; the average fish will weigh 6 1/2 pounds.
During the first year, Steve lived in a small cabin and
operated a stationary “set net” anchored between the nearby
beach and a buoy, to catch salmon on their way upstream. For
part of the season, he was joined by Jenn, his girlfriend at the
time and a teacher, who flew up to lend a hand. Compared to
using a boat, Steve described set-netting as slower paced with
a lower catch rate.
“As far as making any money, we didn’t,” he said recalling
that first season on the bay.
To supplement their income, he took some carpentry work in
Anchorage. But despite disappointing beginnings, the lure of
the sea had taken root.
The following year they were offered the chance to operate
the Hunt family’s 32-foot boat,which used a tow-behind drift
net.
“It was a rough year,” said Steve, who knew little of boats,
tides or salmon. “But we learned pretty quickly.”
And once again, Jenn arrived for several weeks to help. “We
got married in 2005,” Jenn recounted with a smile. “So I knew
what I was getting into.” Two years later, they purchased the
boat now known as “RJ.” “At that point we started working for
Top to bottom: The crew, from left: Ricky Kay, Cabot Pitts, Jenn
Kurian and Steve Kurian.; Jenn and deckhand, Cabot Pitts.
His medical training:
family medicine.
His specialty: care with
compassion, dignity and respect.
Welcome Bradly Starks, D.O.
Dr. Starks could have brought his
skills to any hospital, anywhere
in the country. He chose to come
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Call 570-473-3605 today
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254 Front Street • Northumberland
570-473-3605
Member of the Medical Staff at Sunbury Community Hospital
November 2010
I N S I D E Pennsylvania 27
Wild for Salmon products are
available at the following
locations:
STORES:
Bloom Naturally, Bloomsburg
As Nature Intended, Bloomsburg
The Natural Food Store,
Route 45, Lewisburg
Nature’s Pantry, State College
Way Fruit Farm, Port Matilda
Freshlife, Williamsport
ourselves,” she said.
In June, dawn breaks around 4:30, on Bristol Bay and even on the
best days, temperatures rarely leave the 50s, often accompanied by 5-10
mph winds. Rain and stiff winds can make things miserable, but the
Kurians and their two deck hands fish through every kind of weather,
occasionally resorting to hot diesel exhaust to bring feeling back into
their hands.
“We’ve fished in 60 mph winds,” explained Steve. “We’ve had some
days of 12-foot seas. And 12-foot seas in a 32-foot boat are …,” he
laughed and slowly shook his head. “Not everybody’s cut out for it.”
The work takes place around the clock in eight-hour stretches
revolving around tide cycles. During these six weeks, they rarely get
more than two to four hours of sleep a day. And in early July, the sun
doesn’t set until after 11 p.m. In this brief period, time is money and
Steve recalled an instance when he stayed awake for a three-day stretch
RESTAURANTS:
Inn at Turkey Hill, Bloomsburg
The Links at Hemlock Creek, Bloomsburg
The Peter Herdic House, Williamsport
Emma’s Food for Life, Selinsgrove
Elk Creek Café and Aleworks, Millheim
Eagles Mere Inn, Eagles Mere
Old Filling Station, Benton
Photos provided
MARKETS:
Forks Farm Market — 299 Covered
Bridge Road,Orangeville (8 miles north of
Bloomsburg), (570) 683-5820. Second and
fourth Saturdays June through October.
Susquehanna Valley Growers Market
— Held at Ard’s Farm Market, Route 45,
west of Lewisburg, http://growersmarket.
blogspot.com. May through October.
Phot
os pr
ovid
ed
A close-up of a Sockeye Salmon.
The boat...F/V R-J.
28 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
28
“
You get these people telling you how much
they appreciate what you’re doing. And it gives
you a whole different angle as a fisherman...
Photos provided
”
to repair broken equipment. “Literally, you can lose $5,000$10,000 by missing the next tide,” he remarked. “But you can’t
do it for the money. You’ve got to just like doing it; the money
is just a bonus.”
The Kurians appreciate the camaraderie among most of the
other fishermen, who radio where the fish are and help each
other out. But when the action is hot, competition among many
fishing boats can get fierce. “We got rammed last year,” Jenn
recalled.
Although the fishing is strictly monitored, having your net
cut or run over by another
boat is a dark side of this
business.
But other times damage
is self-inflicted: “Usually
once a season we get our
own net caught in our own
prop … and that’s usually
fun,” Jenn added with
a touch of light-hearted
sarcasm.
In this business, the
ability to see the humor in a
bad situation is essential to
keep, as they say, pushing
on.
In the beginning, most of
the catch was sold directly
Drying out some salmon for bagels
to wholesale processors in
Alaska. But about the second year, after the Kurians brought
back several full coolers for their own use, a friend suggested
they try selling some of it at the farmers market in Orangeville.
“At that point we didn’t even really know we had a farmers
market,” Jenn said.
With low expectations they put out a sign. Sales were greater
than expected and the Kurians kept returning each week with
more fish. Even through the recent recession the Kurians have
seen demand increasing, a trend they attribute to the awareness
and health consciousness of their clientele.
Apart from central Pennsylvania, Wild for Salmon products
are sold in Philadelphia, Gettysburg, York and Lancaster. They
also ship fish to a restaurant in North Carolina. And luckily for
all of us, they had a very good season last summer.
What distinguishes their salmon from the competition’s, they
said, is the consistency of quality — a direct result of the way
it’s handled. On deck, their fish are quickly refrigerated to
preserve freshness. On shore, they’re filleted, vacuum-sealed
and flash frozen. “We’re the only all-refrigerated fleet in Bristol
Bay so all our fish are guaranteed refrigerated,” Steve said.
Then it’s shipped to Pennsylvania and sold through area
restaurants, farmers markets and health food stores.
“You get these people telling you how much they appreciate
what you’re doing. And it gives you a whole different angle as a
fisherman,” Steve reflected. “You see it being sold to the person
who is going to put it on the plate, so you take better care of it
and you think more of it and have more respect for the fish.”
For more information visit: www.wildforsalmon.com
and cream cheese.
November 2010
I N S I D E Pennsylvania 29
1
Cindy O. Herman
2
Cindy O. Herman
Rob Inglis
The Commonplace and The Crazy
By Cindy O. Herman
The moon and the weather
may change together,
but a change of the moon
will not change the weather.
When stars shine
clear and bright,
We will have
a very cold night.
A ring around the sun or moon
Means rain or snow coming soon.
(Engraved in a big circle on the floor of the
upstairs lobby in the Farm Show Complex.)
30 I N S I D E Pennsylvania
November 2010
8
Rob Inglis
Cindy O. Herman
6
Cindy O. Herman
7
Cindy O. Herman
3
4
1. Mushroom art at the Farm Show? 2. Five kids can
just about fit in a tractor tire. From left: Joey Kelly,
Timmy Kelly holding Luke Minium, Hannah Minium,
and Charlie Kelly, in the stroller. The Kellys are from
New Cumberland and the Miniums from Dillsburg.
3. Sheep are groomed at the 2010 PA Farm Show. 4.
Is there a taste or nutrition difference between white
and brown eggs? 5. The Butter Sculpture, with 1,000
lbs. of real butter, is an annual feature of the PA Farm
Show. When the show is finished, the butter is made
into bio-diesel. 6. Zach,10, and Kaitlyn, 13, Bangert,
of Harrisburg, try free samples of Turkey Hill raspberry
ice cream. 7. Whether you’re there for the Angel Food
Cake, Cornbread, or Pineapple Upside-down Cake
contests, follow your nose to a sweet-smelling event.
8. A long-horn steer watches people pass by him.
YOU DON’T KNOW WHAT PENNSYLVANIANS
are doing to earn a living until you walk through the
Pennsylvania Farm Show, in Harrisburg. Gourmet pickles,
anyone? Alpaca wool sweater? How about a leather belt or
some honey ice cream?
Depending on the day — the Farm Show runs for a week
— you can follow your nose from exhibit to exhibit. If you’re
lucky enough to enter the building when the Pineapple Upside
Down Cake competition is going on, mmmm! What a fruity,
sugary smell.
But on your way to the baking area you’ll pass the pigs,
alpacas and cows, which have their own distinctive fragrances.
“A real ammonia smell,” one man said, wrinkling his nose as
he walked out of the poultry room.
Tractor pulls and tractor square dancing competitions add a
little diesel scent to the air, and when you step into the fresh
produce area you feel like you’ve entered an apple orchard.
Ahhh, smells like fall. But nothing can overpower the sweet,
fried aroma of fresh roasted nuts.
OLD MINGLE WITH NEW
The pride Pennsylvanians take in their rural roots shows in
every display. With 24 acres under roof, the Farm Show is the
biggest indoor agricultural exhibit in the country, but it goes
beyond displays and sales — it’s also a chance to educate,
reward and celebrate.
“How long does it take to produce one egg?” a card attached
to a chicken cage asks. (The answer: 24 hours) Growers and
craftspeople stand by their exhibits ready to answer questions;
5
Cindy O. Herman
Vineyards
isit Shade Mountain Winery for unique
holiday gifts and for your holiday dinner and
party needs. Shade Mountain offers a generous
selection of award-winning wines made from
grapes grown in our own vineyard. Visit us at
the following locations:
16140 Route 104 � Middleburg, PA
570.837.3644
Monday – Thursday and Saturday 10-5; Friday 10-7 � Sunday 12-5
9 East Main Street � Bloomsburg, PA
570.784.5777
Monday – Thursday and Saturday 11-6; Friday 11-7 � Sunday 1-5
www.shademountainwinery.com
November 2010
I N S I D E Pennsylvania 31
Cindy O. Herman
FARM SHOW FACTS
• This year, the youth talent
show will make a comeback,
and country music singer
Glen Shelton will perform.
The 95th show offers
new family living classes,
horse-pulling contests and
educational seminars.
• The Pennsylvania Farm
Show charges no admission
fee.
• Farming is animals: See
horses, cows, sheep, pigs,
chickens, ducks, rabbits,
alpacas and more.
• Farming is tractors: See
antique tractors, tractor
pulls, tractor square dancing
and the latest technology in
tractors.
• The Sale of Champions
auctions off the Grand
Champion from each
livestock category. Proceeds
benefit 4-H and FFA
members.
• The Family Living Center
features Blue Ribbon apple
pie contests and Hershey’s
chocolate-cake contests,
quilting, wheat weaving,
wood carving, square
dancing, the PA Blacksmith,
Keystone Lace Guild, sticky
bun contest and much
more.
• On the Kitchen Stage,
celebrity chefs perform
cooking demonstrations
with Pennsylvania produced
ingredients, and offer free,
tasty samples.
• You can’t leave the
Pennsylvania Farm Show
without visiting the
Pennsylvania Food Court!
Try honey waffles and
potato donuts, deep fried
mozzarella cubes and lamb
stew, maple cotton candy
and grilled portabellas,
chicken-corn soup and
deviled eggs, whoopie pies,
shoofly cookies and apple
dumplings with ice cream.
32 I N S I D E Pennsylvania
Rob Inglis
9
10
“
November 2010
The
Pennsylvania
Farm Show is
the biggest
indoor
agricultural
exhibit in the
United States.
In 2009, it was
voted the Best
Local Festival in
the mid-state
by Central
Penn Parent
magazine.
IF YOU GO
”
11
Cindy O. Herman
WHAT: The 95th Annual Pennsylvania Farm Show
WHEN: Jan. 8-15, 2011
WHERE: Pennsylvania Farm Show Complex & Expo Center, North Cameron and Maclay
streets, Harrisburg
ADMISSION: Free
PARKING: $10. Parking for all shows is in the North Lot and at a new 29-acre lot east of
the Complex off Elmerton Avenue (watch for signs off Cameron Street).
FOR MORE INFORMATION, HOURS, DIRECTIONS, SCHEDULES, ETC: (717) 787-5373
or visit www.farmshow.state.pa.us.
almost all of the entries are judged, and prizes are awarded. Best
of show, first place, grand champion. And everywhere there
are people tasting, sampling, trying, buying and learning about
Pennsylvania-produced goods.
The old mingle with the new: horse-drawn wagon
competitions and lively cooking shows, quilting displays
and solar panels. And the commonplace mingles with the
truly weird: milk shakes and decorated scenes made out of
mushrooms, row after row of sheep stalls and a table piled high
with huge, “all natural smoked bones” for pets. If it can be
grown, raised, or crafted in Pennsylvania, you can find it at the
Farm Show, along with a plethora of other things.
Chef Paul Mach, a culinary professor at Pennsylvania College
of Technology and who is featured in every issue of Inside
Pennsylvania (look for this issue’s story on page 20), has been
representing his school and doing live cooking demonstrations
at the Farm Show for about 15 years, but he learns something
new each time. Like, that there are about 20 different varieties
of nuts grown in Pennsylvania.
“There’s a tremendous variety of food products, not to
mention all of the other entertainment,” he said. “Really, the
Pennsylvania Farm Show is a celebration of Pennsylvania
traditions.”
Rob Inglis
9. Sam Hoffman of Elizabethville displays a mini thresher, a replica of one
owned by his grandfather, built in 1986 by Lester S. Hoffman. The multipiece set-up is run on a sewing machine motor. 10. Matthew Holiday, 12,
Limerick, Pa., has his chicken judged. 11. No one could resist petting the
alpacas, owned by Kevin Zurin, of Eastland Alpaca Farm, in Mount Joy,
Pa., as he led them through crowds at the 2010 show.12. A champion
draft horse is led through the show ring at the 2010 Farm Show.
12
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The Daily Item
200 Market Street, Sunbury, PA 17801
November 2010
I N S I D E Pennsylvania 33
THOSE INTERESTED
IN FINE ARTWORK
of the 18th century don’t want
to miss the fourth annual 18th
Century Artisan’s Show Feb.
4-5, 2011, at the Best Western
Country Cupboard Inn and
Restaurant in Lewisburg.
Last year’s show featured
94 exhibitors from across the
country with 73 of the best
contemporary artisans filling
21 tables of fine antique rifles
and related items. Artwork
displayed includes redware
pottery, paintings and artwork,
custom muzzleloading rifles
and pistols, shot pouches,
powder horns and horn ware,
leather ware, jackware, hand
forged knives and axes,
fraktur art, fine reproduction
furniture and chests, hand
painted signage, period
maps and documents,
the art of scherenschnitte
(paper cutting), tin ware,
copper ware, log structures,
engraving, silverwork, period
jewelry, period publications
34 I N S I D E Pennsylvania
November 2010
and fine artistic blacksmithing.
Many of these art forms are
exhibited by Contemporary
Longrifle Association
members (www.longrifle.
ws; P.O. Box 2247, Staunton,
Va., 24402; (540) 886-6189;
e-mail cla@longrifle.ws).
A highlight of last year’s
event, which drew more than
1,100 visitors including one
who traveled to the USA from
Germany just to attend the
show, was a special dinner
and social outing held for
exhibitors only at an authentic
rustic barn nearby. The event,
hosted and organized by
tinware artist Scott Baylor,
required period dress.
For more information, visit
www.18thcenturyartisanshow.
com or contact any member of
the show committee:
John Getz, (570) 658-7263;
Don Getz, (717) 463-4041;
Art DeCamp, (814) 643-6343;
Allen Martin, (570) 922-4281;
Mark Wheland,
(814) 832-2785; or
Eric Fleisher (717) 275-2667.
a
n
n
a
h
e
u
Susq
e
g
n
a
h
c
Ex
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November 2010
I N S I D E Pennsylvania 37
THOMAS
THE TANK’S
Milton
Ties
By Francis Scarcella
Photo provided
THOMAS THE TANK ENGINE MAY LIVE IN
STRASBURG, BUT HE LOVES VISITING THE
CENTRAL SUSQUEHANNA VALLEY.
Matthew Harris
Since its 1980s debut on United Kingdom television, “Thomas
the Tank Engine and Friends” has become a global classic
television show, translated into 19 languages and broadcast in
more than 130 countries.
The stories were created by an Anglican clergyman, the
Rev. Wilbert Awdry, as a way of entertaining his young son,
Christopher. The small screen followed years later.
Thomas has been seen all over the country, but one place
seems to be his favorite place to rest while traveling.
Milton.
Rig driver Lenny Yocum, of Milton, is the only person allowed
to transport the original Thomas all over the nation for events
and displays.
“I deliver the only real Thomas in the Northern Hemisphere,”
said Yocum, who sometimes keeps the famous engine on a
flatbed in front of his house. “I have been with him for 12
years.”
Yocum loves driving Thomas on the back of his tractor-trailer
because, he said, “it gets a lot of stares. People driving by love
to just try to catch up with me when they think it’s Thomas. And
if they pass by and don’t realize who I am hauling, then they hit
the brakes and try to make sure.”
38 I N S I D E Pennsylvania
November 2010
Photo provided
“Christmas, kids and trains go together”
— the right-on motto of the Loose Ties Model Rail Road Club.
HERE ARE SOME MODEL TRAIN DISPLAYS YOU WON’T WANT TO MISS:
20TH ANNUAL TOY TRAIN EXPO
The Expo started in 1991 at the Thomas T. Taber Museum
of the Lycoming County Historical Society by retired school
teacher Will Huffman. It moved a block east to the historical
Victorian Park Place building in 2005. Model trains of all
sizes with 95 percent operating displays and 5 percent static
displays. There are no vendor tables.
When: noon to 4 p.m. Nov. 20-21
Where: Park Place, 800 W. Fourth St., Williamsport
Admission: $2 donation; children free.
For more information: www.toytrainexpo.org or contact Will
Huffman at (570) 326-3019 or ehuff[email protected]
Special features: “Loco Races” 10 a.m. Nov. 20
interactive action scenes. The creation of the museum and
display is thanks to a generous donation by the Rev. A.
Robert Walker’s personal collection and layout. Museum
includes train memorabilia.
When: 1 - 5 p.m. Nov. 27-28 and every Saturday and Sunday
in December except Dec. 25.
Where: The third floor of the Milton Moose Family Center,
139 S. Front St., Milton
Admission: Free
For more information: www.miltonmodeltrainmuseum.org
or contact Ray Leeser or Jodi Doresky at (570) 742-8241
Special features: Santa visit
LOWER ANTHRACITE MODEL RAILROAD CLUB
LOOSE TIES MODEL RAIL ROAD CLUB
Formed in 1996 by the Rev. A. Robert Walker with a core
group of less than a dozen. There are now more than 35
active members.
Trains will be on display at the following locations:
Columbia Mall, 225 Columbia Mall Drive, Bloomsburg: 11
a.m. - 6 p.m. Nov. 20, 11 a.m. - 4 p.m. Nov. 21 (Santa visit)
Susquehanna Valley Mall, Routes 11/15, Hummels Wharf:
11 a.m. - 9:30 p.m. Dec. 3, 11 a.m. - 9:30 p.m. Dec. 4. (free
drawing for a complete train set)
Susquehanna River Valley Visitors Bureau, Route 15 north,
Lewisburg: 8:30 a.m. - 7:30 p.m. Dec. 17, 8:30 a.m. - 7:30
p.m., Dec. 18
For more information: www.looseties.com, e-mail
[email protected], or call club president Jeffrey
Johnstonbaugh at (570) 473-7973.
MILTON MODEL TRAIN MUSEUM
Presented by the Milton Moose and The Improved Milton
Experience (T.I.M.E), P.O. Box 534, Milton, PA. 17847. This
huge 20-foot x 60-foot permanent 0-gauge scaled layout
shows Milton in the 1950s and ’60s and features many
operating trains and
The 3,000-square -foot layout contains 1,359 feet of track
and 151 switches depicting the Reading and Pennsylvania
railroads between Northumberland and Mount Carmel
during the 1950s. Many structures are precise scale models
of buildings in Sunbury, Shamokin and Mount Carmel.
When: 6-9 p.m. Dec. 4, 10, 17, 3-9 p.m., Dec. 11, 18, Dec. 26.
Closed Dec. 24-25.
Where: Second floor, 210 E. Independence St., Shamokin.
Admission: Free
For more information: www.trainweb.org/lamrrc or call
Peter Fleming at (570) 204-4437
31ST WHISTLE STOP TRAIN SHOW
Electric trains bought, sold and swapped at this full service
train show being held at a new location. More than 100
tables of new and used trains, Plasticville 0-S, H-0 & N parts.
Test track available.
When: 8 a.m. to 3 p.m. Dec. 5
Where: Woodward Fire Hall, Route 220, Williamsport
Admission: $3; children under 12 free; free parking
For more information: www.track2.com/pa, (570) 326-4280
Special features: Santa visit
November 2010
I N S I D E Pennsylvania 39
Thomas weighs in at 55 tons, or 110,000 pounds, and holds
4 tons of coal and nearly 2,300 gallons of water when in
operation.
“Thomas is just a big draw for people to come and see,”
Yocum said. “I am proud to haul him around.”
When Thomas is not in use, the famous face in front of the
train must be covered at all times, Yocum said. “I like to tell the
kids that Thomas is sleeping. It is a copyright issue and that’s
just the way it goes.”
Even though Thomas likes to take a rest, Tiffany Dodson,
public relations coordinator for Scheffey Integrated Marketing
at the Strasburg Rail Road, said Thomas loves to be awake even
more.
“It is such a big day whenever Thomas is here,” Dodson said.
“Children line up just to get to see him and take a ride with
him.”
Thomas will celebrates his 65th birthday Nov. 19-21 and
invites everyone to come and be his guest.
Thomas is set to roll into Strasburg Rail Road for “Day Out
With Thomas: The Celebration Tour 2010.”
“When you see Thomas, you can bet I will be nearby,” Yocum
said. “And the next time you drive down the road and see him
on the back, don’t be afraid to blow the horn.”
For specific train times, visit www.StrasburgRailRoad.com or
call (717) 687-7522. For tickets, call (866)468-7630, or visit
ticketweb.com. Advance ticket purchases recommended.
Matthew Harris
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40 I N S I D E Pennsylvania
November 2010
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WHEN I THINK ABOUT COMFORT FOOD
d
i
d
n
e
h
w
e
c
n
i
S
er
?
By Lisa Z. Leighton
COUNTRY CUPBOARD
November 2010
I N S I D E Pennsylvania 41
Photo provided.
101 Hafer Road (just off
Route 15), Lewisburg
(570) 523-3211
CountryCupboardInc.com
This is a hearty version.
The waffles are oval and
quite thick yet airy and the
chicken is pulled apart
after being slow-roasted all
night, according to one of
Country Cupboard’s owners
and kitchen manager Nici
Edinger. But what’s really
superb is “the made-fromscratch chicken gravy,”
Chicken and waffles as prepared at
Edinger says.
Country Cupboard in Lewisburg.
It’s thick and delicious, and
it should be, considering “…it’s made from the drippings that
come off the chicken as it’s slow-roasted,” she says.
Offered only once a week, on Thursdays, the Cupboard
charges $8.99 + tax and that includes two sides (there are
Lisa Z. Leighton
CHICKaEnNd
WAFFLES
go togeth
from my childhood, few things can compete with chicken and
waffles.
However, I’ve encountered more than a few people who have
grimaced at the mere suggestion of putting shredded boiled
chicken, smothered in chicken gravy, over waffles.
Chicken and waffles has a long and cloudy history. Like many
culinary creations, its exact origins are unknown. One version
has it that Thomas Jefferson brought a waffle iron back from
France in the 1790s and the strange combination appeared soon
after in cookbooks.
Another version is embedded in African American culture.
Chicken and waffles was a dish embraced by plantation families
in the South because poultry was a rare delicacy and waffles
were similarly exotic. Yet another story goes back to the 19th
century, when Southern African Americans began migrating
north and brought the recipe with them.
Wells Supper Club in Harlem credits itself as being the “home
of chicken and waffles since 1938.” It began as something
served to late-night patrons, because it was too late for dinner
and too early for breakfast.
Whatever its origins, the Pennsylvania Dutch dish differs from
what is generally prepared throughout the country. Traditionally,
the chicken is fried and the waffles served with butter and syrup.
The chicken isn’t served on top of the waffles, but rather to the
side.
In Central Pennsylvania, we’re all about the chicken gravy and
pulled chicken.
Chicken and waffle dinners are served up in every community,
from church social halls to fire company fellowship halls, diners
and restaurants. Here are three local places where the chicken
and waffles is hard to beat: Country Cupboard in Lewisburg,
The Ranch House Restaurant in Duncannon and Masser’s in
Paxinos.
Ranch House Restaurant
Chicken and Waffles
Chicken:
1 whole stewing chicken
Water to cover
Salt and pepper as desired
Place the chicken in a kettle. Add the other ingredients
and cook until chicken starts to fall off the bone. Drain,
reserving the liquid. Debone the chicken and cut into
cubes. Discard skin and bones.
Salt and pepper to taste
Chicken base: 2 cups water and 1 cup flour
Mix flour and water for base, stirring well. Set aside.
Bring broth to a rolling boil, add the base, salt and pepper.
Whisk the flour mixture slowly into the broth, whisking
briskly. Cook and stir for 3 minutes.
Waffles:
4 cups flour
2 TBL baking powder
1/2 tsp. salt
2 TBL sugar
4 eggs
1 cup vegetable oil
3 1/2 cups milk
Combine the dry ingredients. Add eggs and oil, then the
milk. Spray a preheated waffle maker with nonstick spray.
Cook for about 5 minutes.
Mix the chicken with 2 cups of the gravy. Place the chicken
mixture on 1/2 of the waffle. Fold the top over and top with
the homemade gravy. Enjoy!
Country Cupboard’s
Cranberry Relish
(the perfect side to chicken and waffles)
4 cups cranberries –
fresh, if possible
1 ¼ cup granulated sugar
2 apples, pared and cored
2 oranges
Quarter oranges and put fruit AND SKIN through the
chopper using coarse blade. Put cranberries and apples
through the chopper. Add sugar (to taste) to the fruit
mixture and blend. Store in refrigerator for a day before
using. Serve next day with meat, poultry ... or chicken and
waffles!
42 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
42
THE RANCH HOUSE
3456 Susquehanna Trail,
Routes 11-15, Duncannon
(717) 834-4710
They’re on Facebook.
A visit to The Ranch
House, which just celebrated
its 60th anniversary, is worth
the trip down (or up) Routes
11 and 15 in Duncannon.
For $9.95 + tax on Sundays
The Ranch House’s chicken and waffles.
only, you can get their
classic version of chicken and waffles. This includes two sides
(a dozen to choose from), a Jello fruit salad, and rolls with
butter.
What’s so wonderful about their version is that the waffle
is folded in half, gently cradling the chicken and gravy, and
then smothered on top with more chicken gravy. The mashed
potatoes are homemade and the veggies always steamed to
perfection. The portion size is huge.
Darlene Ray, one of three 3rd generation owners, says, “This
has been a Sunday special ever since Mom and Pop Deiter
started the restaurant 60 years ago. We serve about 120-140
chicken and waffle entrees every Sunday.
“The secret to great chicken and waffles is to start with top
quality ingredients, tender boiled chicken, rich hot gravy and
soft brown waffles.”
Ray points out that the waffles take about 3 and a half minutes
each to make in the waffle iron so on Sundays, all of the eight
or so kitchen staff load up the machine with batter every time
they walk by it. On the Sunday I visited, it was one of the most
requested items, with people travelling more than an hour for a
taste.
Lisa Z. Leighton
Gravy:
2 quarts chicken broth
around 10 to choose from, from mashed potatoes to baked
limas.) The homestyle meal is served with an unbelievable
cranberry relish, roll with butter and pumpkin-raisin muffin.
According to Edinger, they serve between 300 and 500 meals
of this every Thursday, depending on the time of year and their
diners’ cravings. It’s one of
the Top 5 most requested
items — the others are
the ham loaf, meat loaf,
broasted chicken and pot pie
with noodles.
MASSER’S
Route 61 and 487, Paxinos
(570) 648-9695
www.MassersInc.com
Mussier’s in Paxinos is serious about its chicken and waffles,
too. They’ve prepared it in their restaurant for 28 years and have
it on the menu every day from 11 a.m. to 8 p.m. (and 11 a.m. to
6 p.m. Sundays). For $9.59, you get two sides and homemade
bread. According to Brian Masser, “on a typical week there are
about 250 customers who order chicken and waffles. This is one
of our Top 5 most requested items.”
Masser thinks the reason why it’s so popular is because they
use a family recipe.
Waffles heat up
inside the kitchen
at Masser’s.
Matthew Harris
Dale Strausser,
head chef
at Masser’s
Restaurant,
prepares chicken
and waffles.
Gravy is poured over the chicken for chicken and waffles at Masser’s.
Chicken and waffles at Masser’s Restaurant.
GET TO KNOW
THE VALLEY
through Members Old and New.
Routes 11 & 15, 2859 N. Susquehanna Trail
Shamokin Dam, PA 17876
800.410.2880 • www.gsvcc.org
November 2010
I N S I D E Pennsylvania 43
BLACK WALNUTS ARE A TRADITIONAL
CENTRAL PENNSYLVANIA HOLIDAY BAKING
ingredient. You may find the nuts in stores but they can be
pricey. Why are they so expensive when they are all over the
ground in the fall?
Because getting the nut meat out of them is truly not easy.
Preparing black walnuts for baking involves several steps:
harvest, hulling, curing, cracking and storage.
Many people, however, find the time and effort well worth it.
COLLECTION
Once the husks turn yellowish green, they are ready to collect
either directly from the tree or after they have fallen. Keep an
eye on them — they mature over a four- to six-week period.
Press on the skin; ripe nuts will show an indentation and more
mature ones will have dried and cracked husks.
Before storing black walnuts to dry (cure), remove the hull
(husk) for the best flavor. If the nuts are stored with hulls
attached, the heat released as the husks decompose will discolor
walnut kernels and ruin their flavor.
HULLING:
Removing the hull is the first “difficult” part of harvesting
black walnuts. Walnut juice leaves a dark stain. Wear gloves that
won’t absorb liquid or use tongs to handle the walnuts as you
husk them. If you don’t, your hands — and your clothes, your
tools and your work surface — will be stained black for a long
time.
Photos by Liz Rohde
44 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
44
Recipes from the “Cook Book by Berean Circle” of St. Mark’s Evangelical and Reformed Church, now
St. Mark’s United Church of Christ, Lebanon, Pa. The cookbook was originally published around 1963.
WALNUT PIE
BLACK WALNUT CUSTARD PIES
Original recipe from Mrs. Cyrus Fox.
(Makes one 9-inch pie)
Original recipe by Mrs. Carrie B. Smaltz
(Makes 2 medium pies)
1 cup rolled black walnuts
1 cup molasses
1 cup sugar
1 heaping cup finely ground
black walnuts
1 cup granulated sugar
1 cup table molasses
1 cup water
1 beaten egg
Pinch of salt
Preheat oven. Mix ingredients together well and pour into
unbaked 9-inch pie shell. Bake at 425° for 10 minutes, lower
temperature to 350° and bake about 30 minutes, until filling
is set.
3 tablespoons flour
2 cups cold water
2 tablespoons vinegar
4 eggs, well beaten
Mix together well all ingredients except the eggs. Add beaten
eggs and pour into unbaked pie shells. Bake at 375° 40-50
minutes, until center of filling is set.
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November 2010
I N S I D E Pennsylvania 45
If the nuts are dry, the hull can be removed by hitting the
ends of the nut with a hammer (wear safety glasses). For large
quantities, an old-fashioned corn sheller might be useful.
The practice of driving over nuts to remove the hulls with an
automobile can be dangerous — shot out by the tires, nuts and
broken shells can become deadly projectiles.
After hulling, wash the unshelled nuts with a garden hose to
remove any lingering black stains.
Kernel quality can be affected by insects such as walnut
weevils and husk fly maggots; darker than usual hulls may be
evidence of insect damage. Check for insects by placing the
nuts in a bucket of water. Nuts without injury will sink; discard
any nuts that float.
When cleaning up after hulling black walnuts, place hulls
in the trash — do not compost them. Juglone, a naturally
occurring chemical released by all parts of black-walnut trees,
can have a toxic effect on many vegetables and landscape
plants.
CURING
After hulls have been removed, the nuts should be cured.
Curing prepares the walnuts for storage and allows the walnut
flavor to develop. To cure black walnuts, stack the clean, hulled
nuts in shallow layers only two or three nuts deep. Place the
nuts in a cool, dry, well-ventilated area out of direct sunlight for
two weeks.
To be certain nuts have cured adequately, break open a sample
nut. When the nut is dry enough to store, its kernel will break
46 I N S I D E Pennsylvania
November 2010
crisply, with a sharp snap.
If cured improperly, nuts will mold.
After curing, nuts can be used or stored either shelled or
unshelled.
STORAGE
After curing, store unshelled nuts in a well-ventilated area
at 60°F or less. Cloth bags or wire baskets allow adequate air
circulation and discourage development of mold. Try to keep
the relative humidity fairly high, ideally about 70%. Nut shells
will crack and the kernels spoil if nuts are stored in too dry an
area.
SHELLING
When you’re ready to shell the nuts, moisten them to keep the
kernels from shattering. Soak the walnuts in hot tap water for
24 hours. Drain and replace the hot water and soak the nuts for
two more hours. Cover the nuts with moist cloths until you’re
ready to crack the shells.
Hammer Cracking Method: Place shell vertically on a flat
rock or hard piece of wood and wrap it in clean cloth or paper
towel. Hold the wrapped shell with one hand and hammer
it with increasing pressure with the hammer until it cracks
once. With luck the shell should crack in quarters. Unwrap the
cracked shell and pick out the loose pieces then strain under
water with a fine mesh to wash off any small shell pieces.
Vice Method: Place the shell in the vice vertically and place
the bucket underneath to catch shell pieces when cracking.
Crank the vice with one hand and hold the other
hand beneath the vice to catch stray falling nut
pieces. Separate the nut meat into a different
container and strain it with a fine mesh strainer.
After shelling, nut meats can be stored in several
ways: at room temperature, refrigerated or frozen.
If you plan to store the nut meats in a container
at room temperature and use them within a
few weeks, first bake them at 215° for 10 to 15
minutes. Nut meats can be refrigerated in a jar or
plastic bag for up to nine months without baking.
Nut meats can also be frozen for longer term
storage, but use them within two years.
— Sources include: eHow.com; http://mn4h.
com/projects/yardandgarden/ygbriefs;
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November 2010
I N S I D E Pennsylvania 47
ED MITCH IS NOT A PROFESSIONAL CHEF.
Yet hundreds gather each February
to partake of his cooking. The fare Mitch prepares, however, is a
bit different than one might be accustomed to. He may start off
light, with some muskrat stew or chicken-foot soup, but soon
enough comes the Ostrich Fettuccine Carbonara and the Wild
Boar Ham, just to name a few.
That’s because Mitch is donating his time at Mifflinburg
Church of the Nazarene’s annual Wild Game Dinner.
A truck driver by trade, Mitch never expected to be overseeing
this well-attended yearly event. But it’s for a good cause. The
first year for the dinner was 2009 — “We were trying to raise
money to send kids to summer camp,” Mitch said. One hundred
and forty-two diners attended.
Dinner, of course, is not the only attraction. “That first year
we had a speaker from WGRC [a religious format radio station
based in Lewisburg],” said Mitch. In 2010 a big game hunter,
who is also the vice-president of Lancaster Bible College, was
the featured speaker.
Mitch stays busy cooking throughout the year. Each
September he heads up a Soup Fest which is a fundraiser to
A TASTE FOR THE
Rattlesnake,
Ostrich, Wild Boar...
WILD
SIDE
By Amanda Grossman-Scott
Photos by Matthew Harris
48 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
48
raise money to build hospitals and churches in Central America.
His cooking career started when he entered local cooking
contests and won prizes. Friends suggested he do something to
“help the church out” and the Wild Game Dinner was born.
Now in its third year, the Dinner is beginning to gain notoriety.
“We’ve had people from as far away as Florida,” said Mitch.
Mitch, who likes to wear an apron proclaiming “it all tasted
like chicken,” hopes to draw more than 200 attendees at this
February’s event.
To keep things exciting, Mitch is planning something a bit
different this time. In addition to black bear, served a variety
of ways, “we’ll have a mystery meat … I’m the only one that’s
going to know what it is and whoever (correctly) guesses it gets
a prize,” he said.
Mitch’s recipes aren’t a secret, though. The door prize is a
recipe book filled with recipes used at the Wild Game Dinner
for folks to prepare at home, presuming one could get his hands
on a rattlesnake or a caribou, of course.
“It’s a learning experience for me, too,” Mitch said. He’s
quick to point that there are many people involved in getting the
dinner ready each year. Local hunters donate meat, including
rabbit and squirrel, and local farmers, like an elk farmer outside
of Mifflinburg, a wild boar farmer in Clarion and a rattlesnake
farmer in Texas, donate as well. In 2009, alligator was on the
menu courtesy of Mitch’s daughter-in-law who brought it back
from Florida. Because Mitch can’t prepare everything himself,
some of the meat is cooked by other volunteers.
It seems that nothing makes Mitch happier than volunteering
his time for his church, and along the way he’s discovered a
great talent in himself as well.
Wild game dinners are not unique to Pennsylvania or even
to the United States. Pheasant, venison and partridge are
just some of the other game meats that are consumed
worldwide. Canada and the United Kingdom are two
countries where wild game is consumed regularly. Of
course, with Pennsylvania populated by an impressive
number of hunters, most residents have eaten or at least
know someone who eats wild game on a regular basis.
Wild game has less saturated fat and cholesterol than
domesticated meats. Bison and duck are probably the
most commonly consumed meats locally.
Some wild game meats are said to taste “gamey,” the
consensus is that most wild game meat tastes great as
long as it is cooked properly.
Cowboy Caviar
IF YOU GO:
A youngster checks out the serving
table.
There is no fee for attending
the dinner but donations
are accepted and
appreciated.
What: The 2011 Wild Game
Dinner
Where: The Mifflinburg
Church of The Nazarene,
12 Market St., Mifflinburg.
When: Feb. 26, 2011. For more
information call the church
office at (570) 966-0852 or
visit www.miffnaz.org.
The Salvation Army
Lodge
398 South Street
Waymart, PA 18472
Craft Fair Weekend
Dec 10-12, 2010
Friday, Dec 10th
Dinner, Entertainment
Sat, Dec 11th
Breakfast, Craft Fair
Lunch, Dinner
Sun, Dec 12th
Breakfast, Service
Vendor Space Still Available,
Call 570-488-6129 for more Information.
November 2010
I N S I D E Pennsylvania 49
Baked Snake
One 24- to 30-inch
rattlesnake
1 tsp. basil
1 tsp. rosemary
White sauce:
1 Tbsp. flour
1 Tbsp. margarine
1 tsp. white pepper
1 Tbsp. lemon juice
1/2 c. sliced fresh mushrooms
1/2 tsp. salt
1 cup milk or half & half
Clean snake and wash in cold water. Cut snake into bite-sized
pieces and place in a baking dish. Add rest of ingredients.
Make white sauce: Melt margarine, stir in flour and salt.
Gradually add milk and stir constantly until mixture is thickened and smooth.
Pour white sauce over snake mixture. Cover tightly and bake
at 300 degrees for 1 hour or more.
Rattlesnake
Muskrat Stew
One muskrat, cut into pieces
1 1/2 Tbsp. butter
7 c. boiling water
1 tsp. thyme
1 c. corn
3 potatoes, cubed
3 tsp. onions, sliced
2 c. canned tomatoes with
juice
Flour
Salt and pepper
Roll the muskrat in flour, salt and pepper. To boiling water,
add muskrat and all ingredients except tomatoes. Cover and
simmer for 1 1/2 to 2 hours. Add tomatoes and simmer for
another hour.
Ostrich Fettucine Carbonara
1 pound ground ostrich
1/4 c. diced onions
2 Tbsp. olive oil
1 can white clam sauce
2 cloves garlic, crushed
Pepper to taste
1/4 cup bacon bits
1/4 cup grated Parmesan
cheese
1 pound fettucine noodles
Ed Mitch of Mifflinburg prepares rattlesnake for last year’s wild game
dinner at the Mifflinburg Nazarene Church.
In skillet, brown ostrich and onions in olive oil. After meat
mixture is browned, add remaining ingredients and simmer
for 30-40 minutes. While meat mixture is simmering, prepare
noodles according to package directions. When noodles are
cooked, combine with the meat and mix thoroughly.
Barbecued Raccoon
1 small to medium-sized raccoon, cut into pieces
2 Tbsp. Old Bay seasoning
6 qts. boiling water
1/2 c. barbecue sauce
1 tsp. minced onion
1 bell pepper, diced
2 tsp. Worchestershire sauce
3/4 pickle juice or vinegar
1/2 tsp. salt
1/2 tsp. pepper
Boil raccoon in water with Old Bay seasoning until meat falls
off the bones or is tender. Cut cooked meat into bite-sized
pieces and place in a baking dish with remaining ingredients.
Bake at 350 degrees for 45-60 minutes.
50 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
50
Scott Swanger of Mifflinburg prepares turtle soup for a wild game dinner.
Dishing it out at last year’s event.
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November 2010
I N S I D E Pennsylvania 51
Holiday
Decorating
DO-IT-YOURSELF
By Susan Field
THIS SEASON WHEN YOU DECK THE HALLS,
you can use more than just boughs of holly. In fact, you can
create many beautiful, festive holiday decorations with some
basic supplies from a local craft or home-improvement store.
These decorations submitted by readers are not only do-ityourself, they can be great craft projects for the whole family.
SILVER SEED BALL ORNAMENTS
Supplies: Sweet Gum Tree seed balls, fishing line or thread,
silver spray paint.
How to: Shake dirt and excess debris from collected seed
balls. Spray paint seed balls from distance of 10-12 inches in
a well-ventilated area. Let dry 30 minutes. Tie fishing line or
thread to individual stems to make hanging ornaments or string
several to make garlands. Seed balls can also be displayed in a
holiday basket or bowl.
 Submitted by Julie Scott, State College.
CASCADING RIBBON GARLAND
Supplies: Wire ribbon, scissors.
How to: Cut ribbon into long strips, the length of your
Christmas tree. Tightly roll up ribbon so that the wire will hold
the shape when loosened. Drape ribbon so that it cascades down
your tree. Fasten ribbon strips around the top of the tree before
placing tree topper.
 Submitted by Whittney Trueax, State College.
FABRIC STRIP
GARLAND
Supplies: 20 ft.
baler twine (you
can use more
or less), 3 yards
of coordinating
cotton material
with prints/
solids (it is
recommended to
52 I N S I D E Pennsylvania
November 2010
use two solids and one print), scissors, tape measure.
How to: Cut material in 5-inch strips lengthwise, then take
those strips and cut or tear material into 1-inch strips. Take
baler twine and tie the 1-inch strips on the baler twine into a
knot. Keep adding strips in coordinating order. Garland can be
used on Christmas tree, mantle, banister, etc.
 Submitted by Ronda Sigel, Everett.
FABRIC STRIP WREATH
Supplies: Straw wreath from craft store (they come in a
variety of shapes and sizes), pinking shears (saw-toothed blade
scissors), screw driver, 1 yard each of 3-4 different colors
of cotton fabric ( it is recommended to use one print and the
other swatches in solid, complimentary colors), colorful bow
(optional).
How to: Using the pinking shears, cut the fabric into
approximately 4-inch by 4-inch squares. The size of the
squares doesn’t have to be perfect. Use the screw driver to push
each piece of fabric into the straw wreath, alternating pieces of
fabric until the entire face is covered. Once wreath is encircled
with the fabric, go back through to look for holes and fill
them in. The wreaths look the prettiest when they are full and
colorful. Since the straw is still exposed on the back side of the
wreath, they are easy to hang on a nail. A colorful bow can also
be added at the end.
 Submitted by Jennifer Korinchak, Fairfax, Virgina (formerly
of Stroudsburg).
HOLIDAY CAROLERS
Supplies: Landscaping timbers –flat-sided rounded on back
(cut about 27-24 inches), plywood square 6 1/2 by 7 inches (for
the base), holiday sweater, wire hanger, paints, knitted hat and
scarf, sheet music of a Christmas carol, hot glue gun, doll hair.
How to: Nail wood base to the landscaping timbers. Take
hanger and untwist it. Find the middle of the hanger and staple
it to the timber. Wrap hanger around and staple again to the
sides of the timber so the wires protrude like arms. Paint the
front top of the timber a skin color for the face of the caroler.
Paint the face, leaving empty space at the top for where the
Susan Field
3
4
1. Holiday Carolers
2. Cascading Ribbon
Garland. 3. Fabric Strip
Wreath - Why wait for
Christmas? Make a wreath
for your Thanksgiving
dinner. 4. Silver Seed Ball
Ornaments 5. Fabric Strip
Garland
*All the photos are contributed
by the person who submitted
the craft idea, unless noted
otherwise.
2
1
5
November 2010
I N S I D E Pennsylvania 53
knitted hat will go. Glue the doll hair on the top and sides of
timber. Put timber inside sweater. Encircle the painted face
with the collar of the sweater and secure it with hot glue. Glue
sweater to the timber. Put protruding hangers through the arms
of the sweater and curve them so it looks like they are holding
something in front of them. Drape the rest of the
sweater around the base. Put some tissue in the
hat to give it some shape before gluing it onto the
head. Put scarf on and tie it around the neck. Glue
the sheet music between the wire hands.
 Submitted by Megan Kolopanis Lapsley,
Bellwood.
attachment will make this step easier. Insert light string into
glass block. Turn the lights on. For a finishing touch, add either
decorative ribbon, bow or holiday cling-ons to glass block. This
decoration can be used both indoors and outdoors.
 Submitted by Laura Singer, Pittsburgh.
LIGHTED GLASS BLOCK PRESENT
Supplies: 8 inch x 8 inch x 3 inch glass block
(you can buy this from a home improvement
store), glass and tile drill bit (1/2 inch), drill press
(preferable), 50-count string of battery-operated
lights, decorative ribbon, bow or holiday clingons.
How to: Drill a hole into the glass block very
slowly so the glass does not shatter. For extra
precaution, wear safety goggles and work gloves.
Make sure the bit is kept cool by dripping or
spraying water on the drill bit as you are drilling.
If the glass block is not clamped, use a towel and
glove to hold the block down.
When you’re done drilling, clean the glass-dust
out of the inside of the block. Using a vacuum
Photo courtesy of www.printedcrafts.com
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403 N. 4th St.
Sunbury, PA 17801
286-8856
Front Street
Drive In on Queen St.
Northumberland, PA 17857
473-3531
Hilsher’s General Store
5244 S. Susquehanna Trail
Port Trevorton, PA 17864
884-1052
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Selinsgrove, PA 17870
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54 I N S I D E Pennsylvania
November 2010
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Selinsgrove, PA
November 2010
I N S I D E Pennsylvania 55
ADVERTORIAL
WHEN MISSY NICHOLAS OF
WATSONTOWN SLID INTO
the seat of the new thrill ride at a Valley
amusement park, she was ready to feel the
breeze against her face.
Instead, she felt humiliated.
“When they went to latch me in, they
couldn’t latch it. So they took me out
of my seat and put me in a big person’s
seat,” Nicholas said. “That’s when I
knew enough was enough.” At just 28
years old, Nicholas, a nursing assistant in
Geisinger Medical Center’s Department of
Oncology, tipped the scale at 307 ounds.
Already enrolled in Geisinger’s
nationally recognized Center for Nutrition
and Weight Management (CNWM), Nicholas
had put the program on hold because she
was not ready to give up what she calls her
addiction to food.
“I was worried about going to places and not eating, about
going on vacation and not eating, about going to parties and not
eating,” Nicholas said. “I wasn’t ready to commit to stopping
how much I was eating.”
But that day at the amusement park, which left Nicholas with
tears of hurt and embarrassment, was the turning point.
She called CNWM the very next day, and, because she had
already completed the required six months of behavioral and
medical evaluations and nutrition counseling, had her gastric
bypass surgery scheduled in a matter of months.
Now 30, Nicholas weighs 160 pounds, and is the proud owner
of 10 bikinis. And yes, she can ride any ride she wants.
Nicholas also experienced a subsidence of symptoms of
polycystic ovary syndrome (PCOS), a condition more often seen
in obese women that causes the ovaries to enlarge and develop
small cysts along the outer edges. In Nicholas, PCOS manifested
itself in excess facial hair. Though she still suffers from the
condition, her weight loss caused her symptoms to disappear.
At CNWM, Nicholas found a
supportive, nurturing team of obesity
medicine specialists, bariatric
surgeons, psychologists, registered
dieticians, physician assistants and
clinical nurse specialists working
together to develop a customized
program for each patient.
“Because Geisinger’s Center for
Nutrition and Weight Management
is a Center of Excellence, I knew I
was in good hands,” she said.
CNWM and Bariatric Surgery
holds the prestigious Center of
Excellence designation from the
American Society for Bariatric
Surgery, one of 22 such facilities
in the state and the only one in
Montour, Northumberland, Snyder
and Union counties.
The Bariatric Center of
Excellence designation recognizes
surgical programs with a
demonstrated track record of
favorable outcomes in bariatric surgery.
“Because GMC’s bariatric program is nationally recognized as
a Center of Excellence, patients enter into a pre-surgical program
model that incorporates multidisciplinary evaluations including
a behavioral evaluation, nutrition counseling, support groups,
medicine and/or surgery and evaluation,” said Christopher Still,
D.O., director of Geisinger’s Obesity Institute and medical
director of CNWM. “Our program offers support before, during
and after bariatric surgery.”
To earn a Center of Excellence designation, Geisinger Medical
Center’s bariatric program underwent a site inspection from the
Surgical Review Corp., during which all aspects of the program’s
surgical processes were closely examined and data on health
outcomes collected.
Geisinger Medical Center and others receiving the Bariatric
Surgery Center of Excellence designation agree to continue to
share information on clinical pathways, protocols and outcomes.
Geisinger’s bariatric surgeons perform Roux-en-Y gastric
bypass surgery and laparoscopic adjustable gastric-band surgery.
“During Roux-en-Y gastric bypass surgery, a small gastric
pouch is created using surgical stapling across the stomach.
Gastric bypass can be performed as a laparoscopic or as an open
procedure,” said Anthony Petrick, M.D., director of bariatric
surgery at Geisinger Medical Center. “In laparoscopic adjustable
gastric-band surgery, a silicone elastomer band is placed around
the upper part of the stomach to create a small stomach pouch,
which holds a minimal amount of food, creating a feeling of
fullness that lasts longer.”
After recovering from her open gastric-bypass surgery,
Nicholas underwent an abdominoplasty — tummy tuck — that
completed her transformation.
To those who are trapped by fear as Nicholas was before her
fateful amusement park visit, Nicholas offers hope.
“This is a chance to get your life back, your spirits back,” she
said. “This is a great opportunity to feel whole again.”
This is a chance to
get your life back...
By the age of 28, Missy Nicholas weighed
307 pounds.
Photos provided
After losing 147 pounds, Missy rides the Phoenix at Knoebels Amusement
Resort, Elysburg.
56 I N S I D E Pennsylvania
November 2010
This story was provided by Geisinger
Medical System.
Where top specialists take on
even the most complex challenges.
At Geisinger Medical Center in Danville, physicians tend to see things
differently. They challenge the ordinary. They’re relentless in seeking answers. So, if it’s a
serious medical condition, this is the only smart place to turn. Because this is where leading
experts are treating complex brain tumors, chronic heart problems and rare cancers. And they’re
engaged in research studies, including clinical trials that help people today, not years from now.
That’s peace of mind.
For an appointment or more information, call 1.800.275.6401 or visit geisinger.org.
Peter Berger, MD
Associate Chief Research Officer
November 2010
I N S I D E Pennsylvania 57
© Geisinger Health System
DATES TO REMEMBER
NOVEMBER
Nov. 13
Potts Grove Fire Company
Craft Bazaar
70 Firehouse Lane,
Potts Grove
Everything hand- or
homemade
9 a.m.-3 p.m.
(570) 742-3472
Nov. 19
Tree Lighting
HACC campus,
Cumberland Street, Lebanon
Visit with Santa, festivities
6 p.m.
(717) 273-7215
DECEMBER
Dec. 11, 18, 26
Lower Anthracite Model
Railroad Club Open House/
Train Display
6:30-9 p.m. Dec. 3- 4, 10, 17;
3-9 p.m.
210 E. Independence St.,
Shamokin
(570) 644-2248
Dec. 3-Jan 6
Invitational Exhibition
Art Association of
Harrisburg, 21 N. Front St.,
Harrisburg
Photographs, watercolor/ink
collage, sculptures, paintings
(717) 236-1432
www.artassocofhbg.com
Dec. 4
Christmas at Cornwall
House Tour
Cornwall
Tour of homes decorated
for the holidays
10 a.m.-4 p.m.
(717) 272-9711
58 I N S I D E Pennsylvania
November 2010
JANUARY
Jan. 1
Cold for a Cause Polar Bear
Club Dip
Willow Springs Park,
Richland
Gates open at 10 a.m.,
plunge at noon
(717) 274-3493
Jan. 8-15
Pennsylvania Farm Show
Farm Show Complex, 2300
N. Cameron St., Harrisburg
Celebrates the best of
Pennsylvania’s top industry
— agriculture
(717) 787-5373
farmshowcomplex.state.
pa.us
Jan. 26-Feb. 12
“The Frog Prince”
Gamut Theatre, 605
Strawberry Square,
Harrisburg
Children’s theater
performed by Popcorn
Hat Players
(717) 238-4111
www.gamutplays.org/
popcornhat
Jan. 29
Battle of the Bulge Living
History
Fort Indiantown Gap near
Annville
66th commemoration of the
famous WWII battle
(724) 627-8545
[email protected],
www.wwiifederation.org
FEBRUARY
Feb. 5-13
Eastern Sports and
Outdoors Show
(800) 467-5656
easternsportshow.com
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Feb. 18-March 24
Invitational Exhibition
Art Association of
Harrisburg, 21 N. Front St.,
Harrisburg
Photographs, watercolor/
ink collage, ceramics,
expressionist oils
(717) 236-1432
www.artassocofhbg.com
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Feb. 25-27
PA Garden Expo
Farm Show Complex &
Expo, 2300 N. Cameron St.,
Harrisburg
(717) 236-4300
www.pagardenexpo.org
Puzzle Answers
from page 55.
Feb. 25-6,
March 4-6, 11-13
Neil Simon’s “Rumors”
Presented by
Stone Arch Players
Lewistown
(717) 248-1387 or
(717) 248-0582
stonearchplayers.com/
ticket
Pumpkin Rolls • Coo
ies •
kie
P
Tra
kin
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r
c
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t
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D
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Cheesecake •
kes • C
Tandy Ca
es •
R
Pudding • S
ice
pple Bundt
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S
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RITA’S
BAKESHOP
annoli
DECEMBER
Dec. 7
Annual Late Shoppers Night
Highlights area artists and
writers in various businesses
on Market Street.
Selinsgrove
snydercountyartscouncil.
com,
snydercountyartscouncil@
gmail.com
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FEBRUARY
Feb. 1-28
A Third Dimension
Member group show
PCCA Gallery,
1 S. Second St., Newport
9 a.m. to 4 p.m.
Monday through Friday and
9 a.m. to 1 p.m. Saturday
(717) 567-7023
www.perrycountyarts.org
outs • Nut Rolls • P
o
Cut
p
py
gar
R
Pies, Cookies,
P
Su
a
stri
kes,
es
Ca
Nov. 5-6, 12-14; 19-21
“Dial M for Murder”
Presented by
Stone Arch Players
Lewistown
(717) 248-1387 or
(717) 248-0582
www.stonearchplayers.
com/ticket
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died Walnuts
•
A
Can
pp
s•
le
oll Wedding Cakes
&
Nov. 2-Dec. 23
Artisan Marketplace of
Perry County
Local artisans’ wares
PCCA Gallery,
1 S. Second St., Newport
9 a.m. to 4 p.m.
Monday through Friday,
9 a.m. to 1 p.m. Saturday
Extended hours in
December.
(717) 567-7023
www.perrycountyarts.org
JANUARY
Jan. 22-March 4
Women of a New Tribe
Photographic exhibit at Lore
Degenstein Gallery
Susquehanna University
Selinsgrove
(570) 372-4059
www.susqu.edu/arts
y Buns •
tick
NOVEMBER
Nov. 2-Jan. 31
Holiday Exhibit
Member artists’ exhibit
PCCA Gallery,
1 S. Second St., Newport
9 a.m. to 4 p.m.
Monday through Friday,
9 a.m. to 1 p.m. Saturday
Extended hours in
December.
(717) 567-7023
www.perrycountyarts.org
850 W. Arch Street,
Coal Township
570.648.9925
www.ritas-bakeshop.com
Hours: M-F 9-5, Sat. 9-4
with Special Holiday Hours
November 2010
I N S I D E Pennsylvania 59
DATES TO REMEMBER
NOVEMBER
Nov. 25
Run for the Diamonds
9 mile race, downtown
Berwick, Thanksgiving Day
Contact Margaret Livsey at
(570) 759-1300
Dec. 11
Artisans Holiday Sale
10 a.m. to 5 p.m.
St. Basil’s Hall,
Overton Road, Dushore
(570) 928-8927
www.sullivanarts.org
Nov. 26-28, Dec. 3-5
TreeFest 2010
Caldwell Consistory,
Main and Market Streets,
Bloomsburg
Decorated Christmas trees,
wreaths, entertainment
Benefits the Bloomsburg
Theatre Ensemble
www.treefest.org
Dec. 26-28
The Nutcracker Ballet
Ballet Theatre of Scranton
2 and 7 p.m.
Marywood University, 2300
Adams Ave., Scranton
(570) 348-6211
www.balletheatre.com
DECEMBER
Through Dec. 31
Folk Art in Daily Life and
Celebration
Exhibit celebrates area
immigrant life
Everhart Museum, 1901
Mulberry St., Scranton
(570) 346-7186
www.everhart-museum.org
Dec. 4
Children’s Christmas Program
1-4 p.m.
Eckley Miners Village,
Weatherly
Visit from St. Nicholas,
storytelling, crafts
Ages 6-12
(570) 636-2070
eckleyminersvillage.com
Dec. 10-Jan.2
Festival of Trees
9 a.m. to 5 p.m. daily
Decorated trees in the
Lackawanna County Trolley
Museum
300 Cliff Street, Scranton
(570) 963-6590
www.visitnepa.org
60 I N S I D E Pennsylvania
November 2010
Dec. 31
First Night Celebration
Downtown Scranton
A non-alcoholic New Year’s
Eve at a variety of venues
(570) 963-0524
E-mail
firstnightscranton@gmail.
com
JANUARY
Jan. 27-30
Early Bird Sports Expo
Bloomsburg Fairgrounds
620 W. Third St.,
Bloomsburg
Everything related to the
out-of-doors
(570) 594-0250
earlybirdsportsexpo.com
FEBRUARY
Feb. 11-12
The Glass Menagerie
Bloomsburg University, K.S.
Gross Auditorium,
Carver Hall
Walnut Street Theatre
presentation
(570) 389-4409
www.bloomu.edu/cas
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Feb. 19
Kiwanis Winterfest
7 a.m. to 5p.m.
Camp Brule, off Route 154,
near Estella, Forksville
(570)924-4224
www.sckiwanis.com
Feb. 24-27
Central Susquehanna
Builders Show
Bloomsburg Fairgrounds,
620 W. Third St., Bloomsburg
Displays and exhibits of
building materials and
technologies.
(570) 966-0625
www.csbapa.org
MARCH
March 12
St. Patrick’s Day Parade
Downtown Scranton
America’s fourth largest
parade and celebration
www.visitnepa.org
NOVEMBER
Nov. 11-Dec. 14
Objects of Mourning
Art of Renee Zettle-Sterling
The Gallery at Penn College,
Madigan Library
One College Ave.,
Williamsport
(570) 320-2445 or
pct.edu/gallery
Nov. 17
The Art of Music: Music
for Four Hands
12:10 p.m.
Penn State Piano Ensemble
Palmer Museum of Art
Curtin Road, University Park
Nov. 19-21
12th annual Victorian
Christmas
Downtown Williamsport
Mansion tours, holiday
parade, train exhibit,
Victorian tea, carriage rides
(570) 323-8080 or
(570) 323-2144
preservationwilliamsport.
org
DECEMBER
Milton Model Train Museum
1-5 p.m. Saturdays and
Sundays in December
Third floor of the Moose
Family Center, Front Street,
Milton
(570) 742-7000
Dec. 2
Late Shoppers’ Night
Market Street, Lewisburg
6 p.m.-midnight
www.lewisburgpa.com
Dec. 3
30th Annual Victorian Parade
Market Street, Lewisburg
1 p.m.
www.lewisburgpa.com
Dec. 4
A Visit from St. Nicholas
A reading of the classic
for children
Muncy Historical Society
40 N. Main St., Muncy
(570) 546-5917
muncyhistoricalsociety.org
Dec. 11
Holiday Connections Concert
Williamsport Symphony
Community Arts Center
220 W. Fourth St.,
Williamsport
7:30 p.m.
(570) 326-2424,
(800) 432-9382
www.caclive.com
Dec. 11-12
Buffalo Valley Singers and
Buffalo Valley Brass
Christmas Concerts
St. John’s United Church
of Christ
1050 Buffalo Road,
Lewisburg
7 p.m. Saturday,
3 p.m. Sunday
(570) 966-4770
Dec. 12
Home for the Holidays
Celebration
5 K run, craft fair, live
nativity, wagon rides,
tree lighting
Mansfield
(570) 662-3442
www.mansfield.org/holidays
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FEBRUARY
Feb. 4-5
Fourth annual 18th Century
Artisan Show
Contemporary artisans
filling tables with fine
antique rifles and
related items.
Best Western Country
Cupboard Inn and
Restaurant, Lewisburg
18thcenturyartisanshow.
com
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Feb. 26
Saint-Saëns’s “Carnival of the
Animals”
with Paavli Juppanen, Barry
Hannigan, piano soloists
Special free family matinee
Weis Center, Bucknell
University
1 p.m.
What’s Going On?
For your event to be considered for inclusion
in the calendar, please send information to
Inside Pennsylvania, 200 Market Street,
Sunbury, PA 17801
JANUARY
Jan. 8-Feb. 2
“Likeness of a Likeness”
Art of Mark Khaisman
The Gallery at Penn College,
Madigan Library
One College Ave.,
Williamsport
(570) 320-2445 or
pct.edu/gallery
November 2010
I N S I D E Pennsylvania 61
PENNSYLVANIA PLANTS
SHAGBARK
HICKORY
Story by Kathleen Arcuri
Photo by Joy Hockman
WINTER’S FROZEN WORLD
OFFERS NEW PERSPECTIVES,
often more elemental, stripped of decorative
camouflage. A snow-shoe trek into the deep
woods might illuminate tree forms and textures otherwise
clothed in greenery — like the shaggy bark of this
majestic hickory.
Hickories are related to walnuts and pecans, all nutbearing trees native to North America. The shagbark
hickory, Carya ovata (oval nut), was once plentiful
throughout Pennsylvania, although the valuable wood of
this slow-growing tree has now been overharvested. So an
old wizened survivor is a special find.
Peeling ashen bark is the trademark of the mature
shagbark hickory (younger trunks are smooth); other
identifiers include pinnate leaves with five leaflets, and
of course the sweet thick-husked autumn nuts. Indeed
the Algonquin name for this important food source was
pawcohiccora, thus hickory.
The shagbark hickory grows straight and tall, to 130 feet
during a lifetime of 200 years, spreading a 40-foot wide
canopy over the forest floor. The National Forest Service
says “no commercial species of wood is equal to it in
combined strength, toughness, hardness, and stiffness.”
Because of its steely strength and deep tap root, the
tree is ideal for high wind conditions. This sturdiness
also makes it useful for tool handles, bows, baseball bats,
ploughs, skis and long-burning firewood.
Other uses for this practical tree are of course the
fragrant smoke used for preserving and seasoning food.
And the exfoliating bark serves up an extract for making
syrup, an old-time art that is being revived (see sidebar).
All manner of birds and mammals vie with humans
for the tasty nuts. And the larvae of numerous butterfly
species feed on the tree’s foliage.
So if you happen upon this rough-looking tree in the
winter woods, give thanks for its shaggy, sturdy, smoky
essence.
Kathleen Arcuri retired as a psychologist, to devote
her time to gardening and grandmothering. She lives in
Benton. Joy Hockman has been an elementary school
teacher and a clinical psychologist. She is now growing
meadows, photographing wildflowers and watching her
4-year old grandchild grow up. She lives in Laceyville
and Philadelphia. Arcuri and Hockman want to leave
a record for their grandchildren — and yours — of
the magic of the natural world in their Pennsylvania
environments.
HICKORY SYRUP
Until recently, there was only one commercial producer of this earthy condiment in the United States, located in Indiana. But
now you can sample syrup made right here in Pennsylvania by the Radzwich family of Hazle Township, Luzerne County. Called
“Razz’s Hickory Syrup,” this sugar-sweetened bark extract is prized by gourmet chefs, including Julia Child who marinated ribs
with a mixture of bourbon and hickory syrup. To order, contact the family at www.razzshickorysyrup.com, or look for them at
some of the local farmers markets.
62 IINNSSIIDDEE Pennsylvania
Pennsylvania November
November2010
2010
62
Discover the Spirit of Christmas at:
n
r
a
B
t
n
i
o
P
e
h
t
f
o
s
The Shop
Proudly Selling Christmas Trees from our 2009 & 2010
Bloomsburg Fair Award Winning Tree Farm
Starting Thanksgiving Day (9-1)
Santa and Reindeer
Saturday, December 11
1-3
• Fresh-cut Christmas trees (drilled & bagged) and wreaths will be
available starting Thanksgiving Day 9-1
• Cheese
• Jam
• Outdoor accesories
• Honey
• Baked goods
• Locally grown produce
• Candies
• Iron works
• Trail mix
Holiday Hours: Friday, Saturday, Sunday Nov. 26-Dec. 19, 9 am - 5 pm
Many sale items and clearances
during the holiday season.
(Three floors to choose from)!
570-271-1710
STARTING FRIDAY, NOVEMBER 26th:
Monday-Saturday: 9:00 am-6:00 pm
Sunday: 9:00 am - 5:00 pm
November 2010
I N S I D E Pennsylvania 63
Break out of your shell.
Call or Visit Our Office for More Infomration on Our Complete LIne of Hearing Aids.
Don’t let hearing loss shut you out
from family, friends and life.
Hearing loss creates barriers. You find yourself retreating to a
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hearing loss with Agil from Oticon.
Agil is sleek and stylish in your
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Agil is the revolutionary new hearing device that helps you
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With Agil, you’ll reconnect with the voices, music and sounds that
enrich your world. Break free from the confinesusic
of and sounds that
hearing loss to become the person you want to be.
Susquehanna Valley
Hearing Professionals
64 I N S I D E Pennsylvania
November 2010
Dr. Angela Muchler
Au. D., CCC-A
Dr. Kelly Cormell
Au. D., CCC-A
2470 Old Turnpike Rd. (Route 45) in
Brookpark Station • Lewisburg, PA 17837
LLC
570.524.EARS(3277)