Pennsylvania - The Daily Item

Transcription

INSIDE
WHAT THE HECK IS A PAWPAW?
www.insidepamagazine.com

A DREAM TAKES FLIGHT
Pennsylvania
FALL 2009
PENN STATE
Get your
CHEER
ON!
Enter to win PSU
tickets and a tailgate
party package!
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Managed by an affiliate Pennsylvania Real Estate Investment Trust
A Pennsylvania Real Estate Investment Trust Property
INSIDE I N S I D E
out
A
round here, football rules.
Not so long ago, football was the only fall
sport in town, and in some areas, it still is.
Everyone is or was directly involved (a player, a band
member, a cheerleader, a fan, a booster, a parent) or
knew someone who was.
Beyond the high school teams, we also (religiously)
follow the Philadelphia Eagles and/or the Pittsburgh
Steelers. But smack-dab in the middle of all this
football fever is the team that unites Central
Pennsylvanians: Penn State.
This time of year, we cheer on the Nittany Lions by
turning the spotlight to the sidelines, toward the ones
making a lot of noise and waving pompoms — the
Penn State cheerleaders.
If you follow Penn State, you’ll enjoy reading about
these enthusiastic students who care a lot more about
their community than you may know.
To see more photos, check our online gallery at
www.InsidePaMagazine.com

From the pawprint of the Penn State Nittany Lion,
we jump to pawpaws. Ever hear of them?
The pawpaw is a sweet, banana-like fruit that grows
wild on the islands and shores of the Susquehanna
River. Some say it has a banana/mango/pineapple
taste.
Before you ask “Where can I get some?” know there
is an “ick” factor.
Don’t let that stop you. Find out all about this local
delicacy, including where to find them and how to eat
them.

Bill Smith, of Williamsport, is a kid at heart. Always
intrigued by balloons, he has taken his passion for
them to new heights. It all started with a trip to the
Macy’s Thanksgiving Day Parade in 1975. Now, he
is the one creating giant floating characters. There’s
nothing he would rather do more than make people
look up, point and smile.
We can’t make you look up, and we probably can’t
make you point at anything, but we are pretty sure we
have something inside this issue that will make you
smile.
So come on, join us now, inside.
Editor
Let us know what you think.
Send “Letters to the Editor” to Inside Pennsylvania,
200 Market St., Sunbury, PA 17801, or e-mail them to
[email protected]. Please include your
name, address and phone number.
Fall 2009 Volume 3, Issue 3
Pennsylvania
PUBLISHER Gary Grossman, [email protected]
EXECUTIVE EDITOR Leonard M. Ingrassia,
[email protected]
EDITOR Joanne Arbogast, [email protected]
DESIGN EDITORS Christi Brua, [email protected];
John Zaktansky, [email protected]
STAFF WRITERS/CONTRIBUTORS William Bowman,
[email protected]; Wayne Laepple,
[email protected]; Cindy O. Herman; Deb Brubaker;
Jerry Westbrook; Jerri Brouse; Emma Renninger; Kathleen Arcuri;
Jeffrey Allen Federowicz; Susan Misur; Joy Hockman; Joe Diblin; Cathy Frey
STAFF PHOTOGRAPHERS Robert Inglis, ringlis@
InsidePaMagazine.com; Matthew Harris, [email protected];
Elizabeth Rohde, [email protected]
STAFF GRAPHIC ARTIST Ashley Troup, [email protected]
INFORMATION TECHNOLOGY Larry Schaeffer,
[email protected]
ADVERTISING DIRECTOR Patricia A. Bennett,
[email protected]
ADVERTISING DESIGN Bryce Kile, [email protected]
MAGAZINE ACCOUNT EXECUTIVE Brenda Reichenbach,
[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
2009 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.
August 2009 I N S I D E
Pennsylvania 3
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Advertiser Index
Inside Pennsylvania Magazine thanks the following for their advertising support:
Allenberry ................................................................................................... 59
Apfelbaum Realty Inc. ...........................................................................17
Big Earl’s Bike Shop ................................................................................. 55
Brides Bouquet .......................................................................................... 15
Bridal Expo ................................................................................................. 39
Brookline Village ........................................................................................ 4
Burgundy’s Restaurant .......................................................................... 61
C.A. Reed ........................................................................................................ 5
CATV .............................................................................................................. 21
Cancer Center of PA ................................................................................. 58
Central Susquehanna Surgical Specialists ..................................... 55
China House Buffet .................................................................................. 61
Clearwater Pools and Spas ................................................................... 53
Collectables Unlimited .......................................................................... 36
Community Engagement Team ..........................................................44
Country Squire ...........................................................................................15
Creative Audio............................................................................................ 15
Designer Homes ........................................................................................ 11
Domes and Spires .................................................................................... 25
English Garden ........................................................................................ 36
Eye Center ..................................................................................................... 7
Fedder’s Jewelers ..................................................................................... 52
Fingerlakes Vacation Rental .................................................................17
Gilbert’s Garden Center ........................................................................ 44
Gingerbread House ................................................................................. 49
Greater Susquehann Valley Chamber of Commerce ................. 44
Greater Susquehanna Valley YMCA .................................................. 21
Hamilton Wells Homes ............................................................................17
Haubert Homes ..........................................................................................17
Hoover’s Bernina Sewing ........................................................................ 5
Ink Spot Printing ....................................................................................... 19
John Dagle Jewelers ............................................................................... 44
Don't Party
Without Us!
See Us For A
Complete Line of
Paper Products for
Any Occassion!
• Cups
• Plates
• Napkins
• Tablecoverings
• Balloons
• Pinatas
• Invitations • Cards
• Cutlery
• Serving Dishes
• Decorations & More!!!
Kleen Mist Car Wash ................................................................................ 50
Kramm Health Care ..................................................................................19
Lewisburg Arts Council ...........................................................................15
Lycoming Mall ............................................................................................. 2
Marc Williams Goldsmith ...................................................................... 63
Mattucci’s .....................................................................................................11
Medical Center Pharmacy ......................................................................11
Milton Area Industrial Development Association .......................52
Most Beautiful People ............................................................................ 44
Northumberland National Bank .........................................................61
OB/GYN Associates of Lewisburg ........................................................ 4
Olde Barn Centre ...................................................................................... 50
Red Robin .................................................................................................... 43
Retrah ........................................................................................................... 53
Rine’s Florist ................................................................................................15
Rockwell Center ........................................................................................ 57
Rudy’s Mart ................................................................................................ 36
Runner’s Roost .......................................................................................... 21
Sarah’s Tea Cup .......................................................................................... 15
Selinsgrove Hotel ..................................................................................... 61
Shade Mountain Winery ....................................................................... 21
Spyglass Ridge Winery .......................................................................... 29
Sunbury Monumental Works .............................................................. 50
Sunbury River Festival ........................................................................... 21
Susquehanna Valley Mall ................................................................. 2, 29
Timeworn Treasures ............................................................................... 36
Townside Garden Cafe ........................................................................... 41
Ultimate Express ...................................................................................... 50
Victoria’s Photography Studio ........................................................... 36
Village Stichery ......................................................................................... 41
Your Perfect Fit ......................................................................................... 29
Zimmerman Motors ................................................................................ 64
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Pennsylvania 5
INSIDE
CONTENTS
12
FALL 2009
FOOD
18
Pennsylvania
12 The Culinary Quartet
A unique experience at the
Elk Creek Cafe + Aleworks
26
18 Eat Local
Preserving local food traditions
22 Chef Paul Mach
Spice up your food
COVER STORY
32
45
32 Penn State cheerleaders
Ambassadors as well as student athletes
Also, find out when PSU is playing
THIS ISSUE
26 The balloon man
A childhood dream takes flight
51
INSIDE EVERY ISSUE
30 What the heck is a pawpaw
Get past the “ick” factor
8 Barn inside out
45 Elysburg Haunted House
Yearly event is so fun, it’s scary
48 Gravity Hill
Where water flows uphill
51 Looking down
Experience the Susquehanna
Valley from the sky
9 Either/or?
10 From Here to There
54
16 Sprecken Sie Pennsylvaniaish?
54 Fiction
56 Calendars
62 Pennsylvania Plants
GIVEAWAY
34 PSU football fan pack
Win two tickets to the Penn State
vs. Eastern Illinois game,
plus a tailgate party package!
On the cover: Lindsey Harvilla with the
Penn State Rally Girl squad.
Photo by Robert Inglis
LET TER S
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Our Focus
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CL E A R V IS ION. C LE A R CHOIC E.
1-866-995-EYES (3937)
EYECENTEROFPA.COM
irst off, let me tell
you (all of you) what
an excellent and
informative magazine you
have to tell the populace of
our great state about all that
we have and all that’s going
on!
Just read your most recent
edition of Inside Pennsylvania magazine (Summer
2009). Too bad I didn’t
know about your golf issue
(golf pro Jason Bohn was
on the cover) earlier. Our
country club is celebrating
its 100th anniversary this
year, and Jason Bohn has
played in our annual invitational, as have the Feltys
and many others who have
gone on to become pros.
Through the years, many
top-name professionals have
come to Williamsport. In
the early days, pros like Ben
Hogan, Henry Picard, Gene
Sarazen, Arnold Palmer
and Jack Nicklaus played
rounds here. In recent years,
Chi Chi Rodriguez, Johnny
Miller, Hale Irwin, Mark
O’Meara, Ray Floyd and
J.J. Henry have stalked the
fairways. This year, Joey
Sindelar was the latest pro to
stand on the first tee.
The centennial year
was kicked off with a
New Year’s Eve party,
and in August, the club
hosted a throw-back golf
tournament. A birthday
party is planned for the fall.
The Williamsport
Country Club is located at
800 Country Club Drive,
Williamsport. For more
information, call (570) 3235243 or visit www.wcc1909.
com.
— James P. Huffman,
chair of the Williamsport
Country Club’s Centennial
Committee
Jon Bond paints a hex
sign at the Kutztown Folk
Festival.
I
enjoyed reading the
article about the
Kutztown Folk Festival,
as well as the feature about
hex signs (Summer 2009). I
have been a demonstrating
craftsman at the festival
for 27 years. Among the
135,000 attendees are
wonderful people from all
over the country, as well as
many international visitors.
It may interest you to know
that the fellow wearing the
straw hat and painting at the
easel is artist Jon Bond, my
friend. Thanks again for your
kindness and generosity.
— Ivan Hoyt,
Wapwallopen
I
discovered your
magazine while in
Lewisburg for this
year’s Arts Festival in
April. While perusing
photos in one of the
art galleries, I saw your
magazine sitting on a side
table, and I sat down to look
through it. I was intrigued
by the bright, fresh-looking
cover and the interesting
content. I promptly ripped
out the subscription card so
I could remember the name
of the magazine.
— Susan L. Field,
State College
��LEWISBURG
��
Pennsylvania 7
BARN STORY
S
Mabarbil Farm
By Jerry Westbrook
Photos by Liz Rohde
Efficiency
at its best
Denise and Tim Wetzel
nyder County Conservation District’s
Farmer of the Year for 2009 Tim
Wetzel was born to farm. The son and
grandson of farmers, Tim, a Beavertown
native, married a farmer’s daughter and
carried on the family farming tradition,
raising three farmer’s daughters along the
way.
Wetzel’s Mabarbil Farm, a dairy located
along Route 35 just outside Mount Pleasant
Mills in Washington Township, Snyder
County, has been in Denise Wetzel’s family
since 1946. It currently supports about 75
heifers and more than 110 milk cows on 190
acres of hay and pasture land. Pastures are
managed by a rotational grazing system.
Hay is custom-harvested by contractors
who can harvest 100 acres in five hours
or chop 135 acres in 10 hours. Instead of
raising their own, the Wetzels purchase corn
and chopped silage from other farmers to
permit the Wetzel family to commit time,
equipment and space to other essential
operations. Storage is provided by a hay
barn, corn crib and four silos, including
an original concrete silo. Management
techniques on the other end of the business
include a super-sized manure digester,
specially designed to be kid-proof and
cow-proof.
Of the several barns on the property,
the largest is a bovine lounge that permits
cattle to get in out of the weather, relax
and socialize. Overhead fans offer climate
control, and motorized conveyors provide
snacking opportunities. Concrete walkways
running between the barns and also leading
out to the pastures limit the cows’ exposure
to mud and keep the barns cleaner.
The hay barn is characteristic of the
more mature barns in this area. Beams and
bracing are fastened by wooden pegs. The
main floor is about two stories high.
Further out in the complex, their Swing 16
Milking Parlor is rightfully a source of pride.
It was designed by the Wetzel family and
assembled with help from Denise Wetzel’s
father, Charles Benner, who did much
of the welding. Unusual features include
positioning the cow with its back to the
milker’s pit, which runs down the middle of
the parlor.
Cows are trained to saunter in, park, wait
to be milked in a no-tie-down area, and then
move on out. One individual can milk more
than 100 cows in about two hours.
Similar to other area milking operations,
heat extracted from the fresh, warm milk by
the compressor is used to preheat water for
wash-downs. Once cooled, the milk is stored
in a refrigerated tank, awaiting pick-up by a
driver from the Maryland and Virginia Milk
Producers co-op, which is made up of nearly
1,600 owners and members.
EITHER / OR
10
Bloomsburg Huskies
Coach DANNY HALE
40
50
50 40
30
20
10
1985 Bears or 1972 Dolphins
Play in the rain or snow
College football playoffs
or bowl games
Wayne Gretsky or Mario Lemieux
Michael Phelps or Mark Spitz
Mickey Mantle or Jackie Robinson
Wilt Chamberlain or Michael Jordan
Lennox Lewis or Mike Tyson
Indy car or NASCAR
Jack Nicklaus or Tiger Woods
Newspaper or Internet
Apple Cider or Applesauce
Apple dumpling or apple pie
Dinner for two at home or
restaurant with friends
Eggs and bacon or
cereal and toast
Soup, salad or sandwich
Haunted house or hayride
“Friday the 13th” or “Ghostbusters”
Rake or leaf blower
’85 Bears
Snow
’72 Dolphins
Snow
Bowl games
Lemieux
Spitz
Mantle
Jordan
Lewis
Indy car
Woods
Newspaper
Applesauce
Apple pie
Playoffs
Lemieux
Spitz
Robinson
Chamberlain
Tyson
NASCAR
Woods
Newspaper
Applesauce
Apple pie
40
40
Questions
30
30
30
20
Pittsburgh Panthers
Coach DAVE WANNSTEDT
20
10 20
■ What twosome would you like to
square off in Either/Or? Send your
suggestions to Inside Pennsylvania
Magazine, attn: Debra Brubaker,
200 Market St., Sunbury, PA 17801,
or e-mail [email protected].
Pittsburgh, Bloomsburg universities’
head football coaches sound off
10
D
ave Wannstedt and Danny
Hale are ready for some
football.
More than 30 years after
captaining the Panthers’ 1973
Fiesta Bowl team, Wannstedt is
now leading the University of
Pittsburgh’s football program.
In Wannstedt’s 33-year coaching
career, he has been a part of 10
bowl teams, six NFL playoff teams,
two college national championship
teams (Pittsburgh in 1976 and
Miami in 1987) and one Super Bowl
championship team (Dallas in 1992).
A 1974 graduate of the University
of Pittsburgh, Wannstedt earned a
master’s degree from Pitt in 1976.
In 1990, he was inducted into the
Western Pennsylvania Sports Hall
of Fame, becoming the youngest
person to receive the honor.
Wannstedt and his wife, Jan, have
two daughters, Keri and Jami, and
one grandson.
Coach Danny Hale, who holds the
school record for the most coaching
victories at Bloomsburg University,
begins his 17th season at the helm of
the Huskies this year. He is ranked
among the top 10 active coaches
in NCAA Division II in winning
percentage.
Hale is a graduate of West
Chester, earning his bachelor’s
and master’s degrees in health and
physical education in 1968 and 1973.
He was an all-conference pick at
West Chester and earned the team’s
most valuable player in the 1967
state championship game.
In 1968, Hale signed with the
Pottstown Firebirds, the semiprofessional farm club of the
Philadelphia Eagles, before entering
the Marine Corps, where he played
middle linebacker for the Quantico
Marines.
Hale and his wife, Diane, are the
parents of four children, Roman,
Brandie, Tyson and Christina, and
have nine grandchildren.
By Debra Brubaker
Restaurant
Cereal and toast
Sandwich
Haunted house
“Ghostbusters”
Leaf blower
Restaurant
Eggs and bacon
Sandwich
Hayride
“Ghostbusters”
Rake
Pennsylvania 9
FROM
HERE
B
h
i
I
u
to There
i
s
s
h
1
M
w
Rick Benjamin
i
s
K
500 million have heard his music
C
Photo by Matthew Harris
(
By Wayne Laepple
O
n his first visit to Lewisburg
in 1992, Rick Benjamin fell in
love with the town, bought a
house and has been here ever since.
The founder and conductor of the
Paragon Ragtime Orchestra, Benjamin
was in Lewisburg for a performance at
Bucknell University’s Weis Center for
the Performing Arts.
Before the performance, Benjamin
and his wife, Leslie Cullen, were
walking around town. They saw a late
Victorian house for sale on Fourth
Street ... and bought it.
“I’m crazy about Victorian
architecture,” he said simply. “We were
attracted to it, and the price was right.”
After just a few days in their new
home, the couple flew off to Spain for
six months, where the Paragon Ragtime
Orchestra was the house band in the
America Pavilion at the 1992 World’s
Fair in Barcelona.
Early years
Benjamin grew up in New Jersey
and went to New York City to study
at the Juilliard School of Music. He
performed as a pianist and tubist with
several orchestras and appeared in a
number of televised concerts.
As an 8-year-old boy, Benjamin
became fascinated by his grandparents’
hand-cranked Victrola and the music
that emanated from it. Then, in 1985,
he stumbled across a 3,600-page
collection of old-time sheet music
once owned by Arthur Pryor. Pryor
had been a conductor of bands for the
Victor Talking Machine Co., which
later became RCA Victor.
Not long after that, he started the
Paragon Ragtime Orchestra as a way
to perform and preserve that old music.
He was 20 years old.
Some 21 years later, Benjamin, now
in his early 40s, can say without the
(
least bit of irony that the Paragon has
been heard by 500 million people. If
you’ve ever visited Walt Disney World,
Disneyland or Euro Disney, that
ragtime music wafting over Main Street
USA is performed by the Paragon (this
past spring, Disney announced its 500
millionth visitor to its theme parks).
Benjamin and his orchestra have
branched out from playing straight
concerts. One of their favorite gigs
these days is playing the orchestra
accompaniment to movies. In the years
before talking pictures came along,
movie palaces across the country
employed 12-piece orchestras to
play music with the show flickering
across the screen. Benjamin has a
large collection of scores for early
films, including such classics as Buster
Keaton’s “Steamboat Bill Jr.” and “The
Mark of Zorro,” starring Douglas
Fairbanks Sr.
U
o
Back at home
When he’s not rehearsing or on the
road with the orchestra, Benjamin can
be found working on his house, though
he admitted progress has slowed by the
arrival of two children since he began
working on it.
“People come by and they see me,
covered with plaster dust or spattered
with paint, and they think I’m the
handyman,” he chortled. “They ask
me what my rates are, but I always tell
them I’m booked up.”
Everything that’s been done,
except the new roof, has been done
by his own two hands. That includes
electrical wiring, plumbing, plastering
— everything. He and his wife removed
seven coats of white paint to reveal the
woodwork in the parlor, which now
glows with varnish.
He’s also learned about the man who
built the house, a blacksmith named
John Stannert. He was a sergeant in
President Lincoln’s personal bodyguard
team, a landlord, canal boat owner
and trader, and he added the Victorian
front portion of the house to the older
Benjamin is often puttering around the
region in his 1920 Model T Ford.
Though he travels all over the world
with the Paragon Ragtime Orchestra,
Benjamin is happiest when he’s in
Lewisburg.
“I’m so taken by the warmth of the
people, by the natural beauty here,” he
said. “It just feels right.”
Benjamin and his merry band
(OK, OK, it’s an orchestra) have
played several dates in Lewisburg,
including an annual appearance at the
historic Campus Theatre, where they
accompany an old-time silent film.
In April of this year, they played the
original score to “Steamboat Bill Jr.,”
starring Buster Keaton.
“We will be back in Lewisburg next
year for an expanded, several-day silent
film festival at the Campus Theatre,”
Benjamin said, although the exact dates
have not been set yet.
For more information, visit
www.paragonragtime.com, e-mail
[email protected] or call
orchestra manager Kerby Lovallo at
(860) 870-1583.
Catch Rick
Benjamin in concert
Nov. 14 — Gettysburg, 8
p.m. Silent film program at the
historic Majestic Theater, 25
Carlisle St. (717) 337-8200,
e-mail: Majestictheater@
gettysburg.edu.
Dec. 5 — Pittsburgh, 7:30
p.m. Concert program for
Music for Mount Lebanon, 155
Cochran Road. (412) 835-2228,
e-mail: [email protected].
Feb. 5, 2010 — Kutztown, 7:30
p.m. Silent film program at the
Schaeffer Auditorium, Kutztown
University. (610) 683-4511,
1840-vintage portion after he retired in
1889.
When he’s not working on his house,
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a division of
—Since 1934—
North Eighth St. Mifflinburg, PA 17844 570-966-6244
www.designerhomesofpa.com
Pennsylvania 11
Who are
The Culinary
Quartet?
The Culinary Quartet are
four friends, all married with
children, who share a love for
food. Three are homegrown
in Central Pennsylvania
and for the fourth, Central
Pennsylvania has grown
into home. All have traveled
extensively and sampled
many cuisines, both domestic
and international. Some
experiences have been good
and some not so good.
They have formed definite
opinions about what people
are looking for in an eating
establishment, particularly
those off the beaten path.
They are:
Carla
Watson
Mifflinburg
Musicians Josh
Cunningham, left,
Bill Willgus and Juke
put out a nice sound
at the Elk Creek
Cafe + Aleworks
in Millheim.
Photos by Robert Inglis
Melissa
Lynch
Mifflinburg
Denise
Kelleher
Lewisburg
Sherri
Uehling
Mifflinburg
Elk Creek
Cafe +
Aleworks
MILLHEIM
Millheim was founded in 1788 when Joseph
Reichard (also spelled Reighert) built the first
house. The town was incorporated as a borough in
Centre County on Feb. 2, 1879. It was named for a
millhouse located along Elk Creek and is situated
in the picturesque Penns Valley along Route 45,
approximately 30 miles east of State College
(a.k.a. Happy Valley). According to the 2000
census, its population is 749.
Elk Creek Cafe + Aleworks
Where: 100 W. Main St. (Route 45), Millheim,
Centre County, 16854
Hours: 4 to 10 p.m. Wednesday-Thursday; 11
a.m. to 2 p.m. and 4 to 10 p.m. Friday; noon
to 11 p.m. Saturday; 11 a.m. to 6 p.m. Sunday
Price Range: Moderate
Type of food: Nouveau Dutchie, organic dishes,
vegan dishes
Contact: (814) 349-8850, www.elkcreekcafe.net
F
or the past year and a half, on our way to go
shopping in State College, we’ve traveled
on Route 45 west through the small town
of Millheim. A chic-looking pub with a brightly
colored mural on the side has always caught our
eyes.
Housed in a former furniture store then
coffee shop, Elk Creek Cafe + Aleworks is an
inviting, trendy site situated in a small, central
Pennsylvania town. Proprietor Tim Bowser,
along with a limited partnership of community
members, opened the cafe in 2007.
When researching the restaurant, we noted the
place features live music on Thursday, Friday and
Saturday, so we decided on a Thursday evening
“pub jam” and weren’t disappointed. Parking
was on the street, and because it’s not a heavily
populated town, we were able to find a spot easily.
The 30-foot-by-15-foot “Valley Roots”
Community Mural on the side of the building
makes the cafe easy to find. The mural, created
by then-Penn State University art student Elodie
Gyekis, was inspired by the people, activities,
This pan-roasted
bacon wrapped
lamb heart with
apple salad is one
of the special dishes
available at the
Elk Creek Cafe +
Aleworks.
Pennsylvania 13
products and landscape that make
up Penns Valley. More than 100
community members, ages 8 through
80, picked up paintbrushes to help
create this work of art.
We were greeted warmly by the
owner and seated in one of the tables
prominently situated in front of a
large window. The restaurant has a
funky, decorative flair— artwork is
commissioned locally and rotated
monthly. During our visit, the walls
were lined with large contemporary
pictures of salvaged cars. A row of
plain acoustic panels line the walls to
enhance the musical experience. The
trademark Elk Creek Cafe logo and
blackboards advertising dinner specials
and schedules of upcoming music
complete the artsy decor.
There is seating for 95 people in the
front room, and a back room holds 32
more. The walnut tables were handmade
by local Gary Gyekis and decorated
with small vases of flowers. There’s also
a dartboard in the back for patrons to
enjoy when the music breaks. A long
wooden bar with stools on the east side
of the cafe accommodates those who
want to eat at the bar or come in to enjoy
the live music and local microbrews.
This leads to our primary objective:
to sample the microbrew! Two of us
ordered the Sampler, which includes
all six beers on the menu in small
glasses. They were brought out and
set in front of us — a rainbow of dark
to light selections. We each sampled
three and came up with a favorite, Elk
Creek Copper Ale. All the local beer
is brewed once or twice per week in
the back of the restaurant by awardwinning brew master Tim Yarrington
and is available for take-out in brown
jug reusable containers.
We perused the bistro offerings,
which change daily, and took note of all
the organic and local offerings that were
available. We also watched plates pass
by and marveled at the fare.
We ordered an appetizer of flatbread
with hummus and house-pickled local
carrots. This was consumed readily
as we awaited our entrees of Beiler
family farm burger with hand-cut
fries; marinated shiitake and red onion
sandwich with radish, sprouts and
hummus; beer-battered walleye with
malt vinegar salad and fries; and veggie
burrito wrap with organic black beans,
guacamole and mixed lettuces.
We were all pleased with our
selections, although there were some
envious glances and samples shared
The Elk Creek Cafe + Aleworks features
a variety of hand-crafted beers on tap.
Loo Review
The Elk Creek Cafe + Aleworks claims
to have something that very few establishments can offer — no waiting line for
the ladies’ room! There are two stalls,
one handicap-accessible and equipped with a diaper changing station. The
room is painted a peach color, the floors are tiled and photos of a sunset
over Nittany Mountain adorn the walls.
The men’s room boasts the only waterless urinal in Central Pennsylvania
(no, it’s not an outhouse). Didn’t get into the details of operation, but the
men’s room houses a single commode, the famous urinal and a tile floor.
from plate to plate. Chef Mark Johnson
has put together a first-rate selection of
main courses, which are also as good as
they look.
The restaurant prides itself on being
eco-friendly; this was the first place
we’ve ever seen that recycles carryout
containers. All the scrap food (there
was none at our table!) is composted
or brought to some local chickens, and
practically everything else is recycled at
this venue.
We maintained our commitment to
sample desserts and tried their unique
chai creme brulee, rhubarb rice pudding
(made with basmati rice) and the
brownie sundae with chocolate sauce
and caramel. Again, no leftovers!
With the band playing, we were
reminiscing about a trendy cafe in SoHo
but were brought back to reality when
we noticed a large green tractor drive
by on the main street.
If you are yearning for a break from
the norm but can’t fit a trip to the city
into your schedule, the Elk Creek
Cafe + Aleworks offers just the respite
you need. Check the Web site, www.
elkcreekcafe.net, for scheduled music,
and make a date to go.
Home Sweet Home Entertainment
www.rinesflorist.com
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SPRECKEN SIE PENNSYLVANIAISH?
Green pepper ice cream?
Y
ou might like mangoes, and you might like
custard. You might even like mango custard.
But what would you think of green pepper ice
cream? Same thing, to a Pennsylvanian!
We all know that mangoes are that delicious, juicy
tropical fruit. Well, actually, we don’t all know that.
For years, mango was the word we Pennsylvanians
used (some still do) to refer to peppers. Green
peppers, red peppers, yellow peppers, orange — it
didn’t matter. They were all mangoes.
It was common, even 20 or 30 years ago, to see
peppers being sold at farmers’ markets innocently
advertised as mangoes. One woman told me that,
growing up in the 1940s and ’50s, her family always
called peppers mangoes, and it was years before she
learned there was also a fruit by that name.
Pennsylvanians traveling to Hawaii might be a little
startled to be offered mangoes with their breakfast.
And Hawaiians visiting Pennsylvania would surely
question the epicurean wisdom of sauteed mangoes on
a cheese-steak hoagie.
Custard is another word with a loose interpretation
in certain areas of Pennsylvania. In the coal regions,
where I grew up, custard is a sort of pudding. And it
makes great pies: coconut custard, raspberry custard,
blueberry custard. Mmm-mmm. Tasty.
But in the Dutchified farm areas of Central
Pennsylvania, and in parts of Western Pennsylvania,
too, I’m told, people look forward to battling
summer’s heat with a tasty treat from the “custard
shop.”
Now, the first time someone asks if you want to go
to the custard shop on a sweltering, sweaty summer
day, and you’re picturing a little dish of egg custard
with some cinnamon sprinkled on top, or a slice of
freshly-baked coconut custard pie, you might think
they’re fehunst! You might even say, “No, thanks.
What I’d really like is some cold, refreshing ice
cream.”
Well, the joke’s on you, because a custard shop is an
ice cream shop! To people in Pennsylvania, places like
Dairy Queen make great-tasting custard — chocolate,
vanilla and twist.
The best advice I can give to visitors inside
Pennsylvania: Just go with it. If your hosts offer you
mangoes with your hot sausage, trust them. You’ll love
it. If they suggest a custard on a hot summer evening,
you’ll be glad for it. But if they offer you a mango
custard, I’d think twice about that one. Green pepper
ice cream? They’ve got to be fehunst!
By Cindy O. Herman
Can you speak
Pennsylvaniaish?
MANGOES — peppers
(green, red, yellow, orange).
Also, sweet, tropical fruit.
CUSTARD — ice cream,
soft or hand-dipped. Also, a
pudding-like dessert often
used as pie filling.
FEHUNST — a person or
situation that is all messed
up.
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BUY FRESH, EAT LOCAL
Preserving Local
Food Traditions
By Emma Renniger
Photos by Liz Rohde
D
awn breaks on
a crisp autumn
morning in Central
Pennsylvania, and many
eager hunters head into the
wilds hoping to shoot their
trophy buck. This yearly
ritual is a way that many
fathers and sons and even
mothers and daughters unite
to provide food for their
families for the winter.
Hunting is woven into
the fabric of our culture in
rural Pennsylvania, perhaps
just as much as farming.
Venison and other wild
game used to be just as
important to our survival
of the coming winter as the
pantry we stocked up with
produce from our gardens.
Traditionally, the meat from
farm animals and wild game
was mainly consumed over
the winter when vegetables
were scarce.
With a diet heavier in
meats, our bodies are better
able to protect us from the
colder temperatures. The
benefits of wild game closely
mirror those of grass-fed
meats because the animals
are gathering the foods
that they are designed
to eat in nature. Wild
game is naturally lower in
saturated fats and calories
than domestic meat. Also,
these animals generally
feed on wild plants that
don’t contain herbicides,
pesticides, antibiotics or
growth hormones. Because
of this, wild game can be one
of the least polluting and
more energy-efficient foods
in our diet.
You might be wondering
what these meats taste like,
or maybe had one less-thandelicious experience with
eating game. The reality is
you don’t have to sacrifice
taste when consuming wild
game. If game is properly
dressed and cared for
until the time it is cooked,
it will taste fresher and
more delicious than any
supermarket cut of meat.
There are many good
The Susquehanna Valley’s Buy Fresh, Buy
Local campaign is a great resource for locating
local farmers, their produce, products and meat.
Visit www.buylocalpa.org for more information,
including comprehensive lists of farmers markets,
community-supported agriculture (CSAs) and
area restaurants that serve local food. A map to
the Valley’s farmers markets, CSAs and roadside
stands is available at several local businesses
in the area and at the Susquehanna Valley River
Visitors Bureau, 81 Hafer Road, Lewisburg, (570)
524-7234, (800) 525-7320, www.visitcentralpa.org;
recipes available for wild
game. Pick up a cookbook
that is devoted entirely
to preparing wild game,
or search online for an
extensive list of recipes.
Here are two of my favorite
ways to prepare venison.
SPINACH STUFFED
VENISON TENDERLOIN
WITH MUSHROOM
GRAVY
4 servings
Prepare a 12-inch-long
venison tenderloin for
stuffing by using a boning
knife to slowly cut just above
the bottom of the longest
edge. Keep making slices
the length of the loin until
you are able to unroll the loin
to look like a flat sheet.
Stuffing:
1 egg, beaten
3/4 cup Panko breadcrumbs
1 clove garlic, minced
3 tablespoons onion,
minced
3 cups spinach, sliced
thinly
2 tablespoons olive oil
1/2 cup Colby cheese
(preferably grass-fed),
grated
4 tablespoons basil, sliced
thinly
Salt and pepper to taste
Beef or venison broth if
needed
Saute onion and garlic
in olive oil. Add spinach
and wilt. In a bowl, mix all
ingredients except meat.
If needed, add beef or
venison broth to bring
mixture together.
Lay out filet on flat
surface. Spread filling over
the filet and roll up, starting
with the longest edge.
Secure with skewers or
toothpicks.
Heat a cast iron skillet
and sear the outside of
the filet. Place skillet into a
350-degree oven for 15 to
20 minutes. Be sure not to
overcook. Meanwhile make
gravy.
Mushroom Gravy:
1 cup assorted mushrooms
(button, portabella,
shiitake, etc.)
3 tablespoons onion,
minced
3/4 cup spiced red wine
1 cup beef or venison broth
2 tablespoons flour
Saute onion and garlic in
olive oil. Add mushrooms
and wine and reduce by half.
Add flour, whisking
thoroughly to combine. Add
broth, salt and pepper.
Remove skewers or
toothpicks from loin and cut
into medallions. Top with
mushroom gravy and serve
with your favorite side dish
and vegetable.
VENISON WITH
COLLARD GREENS
AND PORTABELLA
MUSHROOMS
2 servings
1/2 to 3/4 pound venison
flank steak, cubed
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Pennsylvania 19
7 cups chopped collard
greens
1 teaspoon minced garlic
1 cup minced sweet onion
1 portabella mushroom,
sliced thinly
3 tablespoons Southwest or
Cajun seasoning
Boil collards in water for
10 minutes. Strain and set
aside. Saute venison, onion
and garlic. Add mushrooms
and cover. Simmer for
approximately four minutes.
Add collards and spices.
Saute about 1 minute more.
Serve over rice or barley.
Root Vegetables
While the hunter’s job is to
procure meat for the winter,
the gardener must think
about preserving vegetables.
Root vegetables are great
keepers, and eating them
helps to keep us “rooted”
to the natural world during
the fall and winter months.
They are also nutritional
powerhouses and are high in
vitamins C, A and E, as well
as calcium and magnesium.
Not only are these
vegetables easily stored and
available in the winter, they
also tend to be inexpensive.
Turnips, rutabagas, beets,
parsnips, carrots and
potatoes all fall into this
category. When choosing
root vegetables, be sure
to choose fresh-looking,
firm specimens, preferably
organically grown.
Root vegetables are very
versatile and can be used
in many ways. A little
experimenting will not only
be fun, but also produce
excellent results. Try adding
them to soups, cooking
and mashing, braising or
roasting, and even using
them in salads.
When growing root
vegetables, the season can
be extended by hilling the
soil over the shoulders of
carrots and beets to protect
them from freezing. Adding
a straw mulch over the row
can further delay harvesting.
Once harvested, all root
vegetables store best around
40 degrees with relatively
high humidity. An outdoor
storage pit may also be used
if necessary. This may be
made of a barrel buried
semi-horizontally in the
ground. Place the vegetables
in the barrel and put the lid
on loosely to allow for air
transfer. Cover the barrel
with straw and then soil.
A board may be placed
over the mound to further
secure it. Depending on the
amount of cold that must be
endured, the straw should be
1 to 3 feet deep. In this way,
homegrown root vegetables
can be successfully stored
without a root cellar or large
cooler.
One great way to prepare
beets is to roast them for
use in salads, soups and
stirfries. To keep the beets
from bleeding, cut the greens
off just above the beet itself
and wash. Do not remove the
root at this time. The greens
are very nutritious and may
be washed and used as a
cooked green.
Place the cleaned beets
into a roasting pan and add
a small amount of water.
Cover the dish. Roast the
beets until a fork can be
easily inserted into the beets,
approximately 45 minutes.
Larger beets will take longer
to roast. The beets may then
be peeled and refrigerated
for future use. The following
is a great salad made from
roasted beets.
ROASTED BEET AND
WALNUT SALAD
4 servings
10 ounces salad greens,
washed and arranged on
salad plates
2 large or 4 small roasted
beets, sliced
1/2 cup toasted walnuts
1/4 sliced onion
4 ounces crumbled goat
cheese
8 ounces white balsamic
vinaigrette
Place the beets, walnuts,
onion and goat cheese
on the lettuce in desired
pattern. Serve the dressing
on the side.
White Balsamic
Vinaigrette:
1/2 cup white balsamic
vinegar
1 cup olive oil
1 tablespoon yellow
mustard
1 tablespoon honey
1 teaspoon brown mustard
seeds
Place all ingredients in
a large bowl and whisk to
combine.
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ocated in the heart of the
Susquehanna Valley, Shade
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Enjoy an autumn walk through
our vineyards and sample our
fine wines, or select a bottle
to accompany your dinner or
any occasion at our downtown
Bloomsburg shop.
Photo by Larry Schaeffer
Located in Historic Sunbury, Pennsylvania
Cameron Park & Merle Phillips Park
570.837.3644
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Friday 10-7 � Sunday 12-5
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North Front St.,
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Friday Noon - 10:30 pm
All Day Saturday -
The Major Sponsors of Sunbury
River Festival are:
9:00 am - 6:00 pm
• 2 Stages of Free Entertainment
• Games & Fun for the Kids
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Cardboard Boat
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Saturday at the Marina State Park,
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For more information, call Sunbury Revitalization, Inc. at
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Pennsylvania 21
Chef Paul Mach says
Cook with your senses
A classic Indian meal. Clockwise from bottom right: Indian chicken
vindaloo with basmati rice, a small bowl of a tomato-cucumber
condiment called raita, grilled chicken tandoori, a zesty Indian mint
citrus fruit fresh chutney, two tall dessert glasses of basmati rice
pudding with rose water, nuts and fruit, and a cup of fiery vindaloo
spice mix, mint leaves, tomatoes and tandoori marinade.
Story and photos by Cindy O. Herman
C
hef Paul Mach scowled as he set
a wind-up timer for 12 minutes.
“I don’t normally use one,”
he said, explaining that he wanted to
double-check the cooking time he’d
given in his recipe for chicken vindaloo
with basmati rice. When he does the
cooking himself, however, the timer is
internal. “I can smell it,” he said. “Cook
with your nose.”
And so it seems this is what
professional cooking boils down to.
Despite all the detailed measurements
and precise timing, expert chefs rely on
the same finely tuned senses as cooks
in ancient times: sight, touch, smell and
taste.
As Chef Paul prepared a feast of
spicy, colorful Indian foods, he bustled
between his kitchen counter, stove
and outdoor grill, talking to a guest
but always, always attuned to how the
foods were “talking” to him.
“I watch for smoke. I watch for
steam. I listen for sizzling,” he said,
and as the floral, nutty aroma of the
basmati rice filled the kitchen, he
raised his eyebrows and took a whiff.
“Smell that?” Nothing escaped his
attention as he discussed the history of
the Indian dishes he was preparing.
“India has the same rich tradition
in cooking as Europe does,” he said,
stirring a simmering pan of spicy chicken
vindaloo. Asian cuisine, in fact, goes
back well beyond European traditions.
India was on the Asian trade route,
he pointed out. But it’s only been in
the past 20 years or so, as more Indian
restaurants have opened in the United
States, that Indian food has become
more known and available.
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 was also
the co-host — along with grilled
cheese-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.
Rebroadcast episodes of the show
can be seen on WVIA (Wilkes-Barre)
Saturdays at 11:30 a.m. and 2 p.m.
In the early 1980s, the Indian
cookbooks Chef Paul read usually
suggested substitutes for key
ingredients that were tough to find
here. Today, however, Indian cooking
is much easier.
“In fact, today, you probably have a
lot of these spices if you were recently
married and received a spice rack
for your wedding,” Chef Paul mused,
adding with a little laugh, “And the
spices are getting old now, so you might
as well make a vindaloo.”
When planning an Indian meal,
you want to offer some spice blends
and texture contrasts, Chef Paul
said, standing over his patio grill and
basting tandoori chicken with a bright
pink marinade. (Food coloring is used
to achieve the effect that the native
roots and spices would lend to the
Tandoori dish.)
“Tandoori chicken is a traditional
Indian dish. They would cook the food
skewered on rods in an in-ground oven,
then serve it. So grilling is a reasonable
alternative to that.”
Indian foods are contrasting foods:
spicy meats and cool chutney, crunchy
condiments and soft rice.
“You want to make sure you have
chutney or some kind of condiment,”
Chef Paul said. “The idea here is
to give you a contrast of textures.
The closest we come to that here in
America is lettuce on a hamburger.
“Serving raita (a cucumber and
tomato condiment) and rice is very,
very important.” And it ought to be
basmati rice, a long-grain version
native to India and considered by some
to be the “Queen of Rices,” he said.
“When you go to an Indian restaurant,
what you’re eating is basmati rice,
undoubtedly.”
And if you’ve never eaten Indian
food but want to prepare it, try some
at an Indian restaurant first, Chef Paul
suggested. See what you like and try
it at home, just as you would with any
other food.
In the end, it’s all about using your
own senses to please those of your
guests.
“First rule of thumb, if you can’t
eat it, why would you expect anyone
else to?” he said as he pulled off a
tiny piece of the chicken vindaloo and
thoughtfully chewed. His eyebrows
rose.
“Mmm,” he said. “Mmmmmm.
Oh, that’s tasty. That came out really
good.”
Sight, touch, smell and, eventually,
taste — the professional way to make
all your meals delicious.
Like all good cooks, Chef Paul cleans up as he cooks.
Pennsylvania 23
Indian tandoori chicken
6 dinner portions
6 chicken breasts, boneless, skinless,
about 2 pounds
1 lemon, juiced
1 teaspoon
paprika,
Spanish,
ground
1 teaspoon salt
1/2 cup
Spanish
onions, finely
diced
1 tablespoon
ginger root, finely chopped
1 tablespoon garlic, finely chopped
1 jalapeno chili, finely chopped
1 1/2 cup plain yogurt
1/4 cup salad oil or Indian clarified
butter (ghee)
1 tablespoon curry powder or garam
masala spice mix
1 teaspoon ground cumin
1 teaspoon salt
A few drops of red and yellow food
coloring (to make a pink sauce)
Rub the chicken breasts with the
lemon juice, paprika and salt. Allow to
marinate for 30 minutes.
Puree all the remaining ingredients.
Pour over the chicken and marinate at
least two hours.
Grill over high heat, basting with any
extra marinade, until the chicken is
just done. Slice and serve with raita
and chutney, rice or bread.
Indian chicken vindaloo
with basmati rice
6 dinner portions
Vindaloo spice ingredients:
3/4 teaspoon cayenne pepper, ground
1 1/2 teaspoons cumin seed, ground
1/4 teaspoon ginger, ground
3/4 teaspoon turmeric, ground
3/4 teaspoon coriander seeds,
ground
1/4 teaspoon cinnamon, ground
3/4 teaspoon black pepper, ground
3/4 teaspoon mustard powder,
ground
1 1/2 tablespoons white vinegar
1 tablespoon vegetable oil
Combine the spices, vinegar and
oil. Cook over medium heat in a
heavy-bottom saucepot, stirring
and scraping constantly to avoid
scorching the spices, until the liquid
evaporates. Cool.
This spice mix can be stored
for up to 6 weeks covered in the
refrigerator.
Chicken and rice ingredients:
1 cup basmati rice
1 1/2 cups water
1/4 cup salad oil
2 cups sliced Spanish onions
2 pounds chicken breasts, boneless,
skinless
4 teaspoons fresh garlic, chopped
2 tablespoons vindaloo hot spice
paste (more or less, depending on
how spicy you would like it)
1 cup water
Salt, as needed
For the rice: Bring the water to a boil
in a small
saucepot.
Add the
rice,
lower the
heat to
simmer
and cover
the pot.
Cook
for 12
minutes without lifting the lid of the
pot. Fluff the rice and keep covered
until serving.
For the chicken:
Saute the onions in the oil until they
soften and brown lightly. Add the
chicken and garlic and cook until all
the ingredients have browned. Add
the spice mix, stirring to combine
thoroughly. Add the water and simmer
for about 10 minutes until the liquid
has evaporated and the chicken is
tender.
Indian mint citrus fruit
fresh chutney
3 1/2 cups
1/2 cup mint leaves, chiffonade (finely
cut, into thin strips)
2 tablespoons lemon juice, fresh
1 jalapeno pepper, seeded and
chopped
2 1/2 cups Granny Smith apples,
peeled, cored, diced small
2 oranges, peeled, sectioned
1 teaspoon salt
Combine
all the
ingredients
except the
orange
sections
and let
macerate
together for
2 hours.
Stir in the oranges just before
serving.
Raita: Cucumber tomato
condiment
2 cups
1 cup plain yogurt
1 cup cucumbers, diced fine
1/2 cup ripe tomatoes, seeds
removed, diced fine
1/4 cup sour cream
1/4 cup mint leaves, fresh, chopped
1/2 teaspoon cumin
1/4 teaspoon salt
Ground cayenne pepper, to taste
Combine all the ingredients
together and allow them to chill for at
least 1 hour before serving. This dish
is cooling to the palate and is typically
served with spicy dishes as a contrast
in flavor and temperature.
Basmati rice pudding with
rose water, nuts and fruit
6 dessert portions
1/3 cup basmati rice
1 cup whole or
2 percent milk
3 cups heavy
cream
2 cups water
1 cup granulated
sugar
1/4 cup golden
raisins, soaked
in hot water
for 10 minutes
until they swell,
well drained
1/4 cup blanched,
slivered almonds, coarsely chopped
1/4 cup chopped pistachios
1/2 teaspoon ground cardamom
2 tablespoons rose water or 1
teaspoon vanilla extract
Add the basmati rice and milk to a
heavy-bottomed saucepan. Bring the
liquid up to a simmer and cook for
about 5 minutes, stirring frequently.
Add the heavy cream and water.
Bring the heat up until the liquid
returns to a simmer, then lower the
heat and stir every few minutes, until
the rice is soft and the mixture starts
to thicken.
Add the sugar, stir and continue to
cook for about 5 minutes, until the
liquid in the pudding coats the back
of a spoon. Add the raisins, nuts,
cardamom and rose water, stir and
cook for 3 more minutes.
Served warm or chilled and topped
with whipped cream.
Domes & Spires is a coffee-table hardback book created by
The Daily Item. Inside you’ll find the area’s most
beautiful and awe-inspiring houses of worship.
This book will be a treasured addition to any collection.
Order Now and Save More Than $10!
Order by September 4th and receive your book for
$19.95
plus $1.20 tax
Discounted Price is good
only for orders postmarked
by Sept. 4, 2009.
��
��
each ready to break
��
ing congregations were buildings. They
a
Fifth Street to erect
church
Regular price:
$29.95 plus $1.80 tax
, the proprietor
In 1805, Elias YoungmanMifflinburg was
as
of Youngmanstown,
to the trustees of the
then called, conveyed (now the United
Lutheran and Reformed
ns a small
Church of Christ) congregatio tract of
Expected delivery is October.
land on what is now
ns both worchurch. The two congregatio
which was called
shiped in this building,
the Elias Church.
ground for new
blocks away, across
both relocated two
Market Street. In 1857,
from each other on
Lutheran church was
the cornerstone of the
Rev. J.G. Anspach.
laid by the pastor, the as a Sunday school
was appointed.
The first floor was used oor for church worA joint building committeeerection of the
fl
the
room, and the second
The amount spent for
Prior
2 pence.
ship.
building was 607 pounds,there were only
to its erection in 1806,
deany
of
ns
meeting on July 17,
two other congregatio County that
At a congregational
remodeling the old
nomination in Union buildings
1897, the question of
unsafe, was
in
g
become
were worshippin
building, which had 62-4, it was decided
that
of
expressly erected for
discussed. By a vote
n
Presbyteria
build a new buildthe
to
purpose,
not to remodel, but
by architect DempChurch at Buffalo Crossing. A plan was drawn
existing building
roads and the Dreisbach
woff, of York, and the
Church.
was torn down.
of the old church,
The Elias Church
Following the razing
in the high
at that time was
the congregation worshipped
the new building was
considered one
school building until
was laid on
of the finest of its
completed. The cornerstone
a Moller pipe organ
kind in this secAug. 7, 1898. In 1911,
of $2,700. Half of this
tion of the state.
was installed at a cost
Andrew Carnegie. In
It was a weatheramount was paid by
added for Sunday
boarded, almost
was
addition
an
1923,
a parsonage was
square building
school use, and in 1927, The church buildlot.
with doors on the
built on an adjoining as the one with the
north, west and
ing is recognized today
east sides. In 1820,
clock in the tower.
a bell that cost
200 years, the build$112 was placed in
Throughout the past
remodeling and
the tower. The bell
ing has had some needed brick building
was later moved to
, but this stately
renovations
ss windows
be used on the high
with its beautiful stained-gla to nearly 800
today
school building.
is the one that is home
standThis building is still
refuring and is now being
purposes.
bished for historical
two growBy the mid-1800s, the
members.
First Evangelical Lutheran
St.
cated at 404 Market
Church is lo-
14 ��
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The Daily Item.
a childhood dream takes flight
Bill Smith stands with a
figure balloon inside the
Pajama Factory complex
in Williamsport. He will be
opening a large studio in
the vast complex that is
home to local artists.
Story and photos by Jeffrey Allen Federowicz
T
he neon glow of carnival lights
casts a brilliant hue of amber
and gold into the night as a
colorful balloon, floating gently on
the end of a string, tugs at the little
fingers that clutch it tightly. Eyes stare
in amazement, studying the floating
sphere that is swaying back and fourth
in the breeze.
There is something about a balloon,
how it can evoke curiosity and a smile.
For some, that curiosity never fades.
For others, that amazement only grows
stronger.
Bill Smith is one of those people.
For 22 years, Smith’s dream and
interest in balloons has been kept afloat
with his own business, Smith Special
Productions/Balloonworks, where he
has created more than 400 whimsical
balloons that have appeared in parades
across the country and around the world.
“While I was growing up, most kids
wanted to be firemen,” Smith said.
“Most little girls in the neighborhood
wanted to be a nurse. I wanted to make
these huge, floating cartoon characters
that I saw on the Macy’s Thanksgiving
Day Parade.”
Thanksgiving of 1975 was a special
day for Smith, marking his first visit
to view the Macy’s parade in person,
a tradition he has continued. In 2002,
Smith became a balloon handler for
the Macy’s parade and has spent every
Thanksgiving Day since helping to
navigate the giant balloons to Macy’s in
Herald Square.
“It’s a great to see the smiles, the
‘oohs’ and the ‘ahhs’ and people
pointing upward as the balloons
pass by,” he said. “In person, you see
everything, like the television cameras
panning upward to catch the people
waving out of windows in the buildings
and the small children pointing in
wonderment and glee.”
It was a different parade, the 1986
Susquehanna Boom Festival Parade,
which took place in Williamsport,
where Smith unveiled his balloons
locally after he first started to make
some figure balloons.
Smith left Williamsport in 1986 to
hone his skills and build his fledgling
business.
Shortly after leaving Williamsport,
he participated in his first major parade
by bringing giant character balloons
to the Kaufmann’s Department store’s
“Kaufmanns Celebrate The Season
Holiday Parade” in Pittsburgh.
“Since 1987, I have designed over
400 different balloons, and I have
done hundreds of parades nationwide
and abroad,” he said. “It’s an amazing
experience to be part of a parade. To be
a part of the excitement and see all the
people that turned out along the parade
route.”
In November 1994, Smith returned
to Williamsport, where he continued
to design and create a wide range of
balloons — a difficult skill he has
mastered over the years.
“The balloon-making process begins
with an idea. The greatest part of
the creative process is that everyone
involved has a profound effect in the
end result. It is truly teamwork,” Smith
said. “The first hands-on creative step
is the creation of a model. The threedimensional figure from which we
define the exact shape and scale of the
balloon that we are bringing to life.”
Today’s balloons are made from a
variety of materials, including a rubber-
coated PVC vinyl material, urethanecoated nylon, or a rip-stop nylon that is
air-inflated, and then a helium bladder
is introduced into each major chamber
to give the inflatable lift.
From there, each of the pieces are
blown up to scale pattern pieces, fabric
is traced and cut by hand. After all of
the pieces are cut and labeled, each
piece is heat sealed on a electronic
sealing wheel. After several air-tests for
leaks or weak seems, the next step is to
give the balloon some personality and a
splash of color.
A team of artists hand sketch the
various designs, highlights and artwork
onto the balloon fabric according to
the balloon designs. Some are handpainted using various brushes. Other
designs are airbrushed or stenciled on.
“Our balloons are the “junior”
versions of what you would see at the
Macy’s parade. Or as I like to call
them, ‘offspring’-sized balloons. Our
balloons are big enough to make
Pennsylvania 27
KIDid-
an impact, but not so huge to
create any havoc on the parade
routes or cost a fortune in helium.
Our biggest balloons measure 60
feet in length — and these can
only be used in certain cities and
towns.”
Smith’s creations have wowed
parade-goers in nearly every state
in the nation, including at the
Kentucky Derby Festival Parade,
the National Cherry Blossom
Parade, the King Orange Parade,
the Cotton Bowl Parade and the
Philadelphia Thanksgiving Day
Parade.
A few of the balloon characters
he has created include the firstever Casper The Friendly Ghost,
Fred Flintstone and Dino,
Hamburger Helper Helping Hand,
the Honey Nut Cheerios bee and
Gumby.
“Our balloons have opened
shopping centers and malls,
appeared in TV commercials
and have worked as the featured
inflated performers for the
launch of The Cartoon Network
in Atlanta, Georgia. On an
international level, they have
flown in London, England; Osaka,
Japan; Sydney, Australia; and San
Juan, Puerto Rico.”
The future looks bright for
Smith, with a move to a larger
studio, the completion of his first
book — “The Art of the Figure
Balloon” — and new balloon
creations planned.
“The hardest part of this job is
leaving a parade site and saying
goodbye,” he said. “Deflating the
balloons at the end of the parade,
after so many weeks of planning
and producing a parade or event,
and it’s over in no time flat. A
year’s worth of planning, and it is
over in three hours.”
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National & local musicians will fill the stages from start to
finish during this event, so come early and experience the fun &
excitement of a true Celtic festival right in your own back yard.
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Hawk Mountain
Leo Schott
Will and the Celtic Band MacAlum
Donegal Xpress
Michael O’Brien Band
Barley Boys
Lux Bridge
105 Carroll Road, Sunbury, PA 17801
570-286-9911
Pennsylvania 29
What the heck
is a pawpaw?
Story and photos by Cindy O. Herman
www.wikimedia.org
G
o ahead and laugh — everyone
does — at the funny-looking
fruit with the funny-sounding
name and the weird, custard-like
insides. If there was such a thing as
a comedian in the fruit world, the
pawpaw would be it.
But like any good comedian, it does
have its fans and followers, and even a
festival — the annual Pawpaw Festival
near Albany, Ohio. Eat your heart out,
apples and oranges.
The pawpaw (asimina triloba),
a sweet, banana-like fruit, grows
wild on the islands and shores of the
Susquehanna River. Few people know
of it, but the ones who do seem to
develop a protective, jovial attitude
toward the little guy.
“Actually, it’s a big interest of
mine,” said Tyler Carl, of Herndon,
who grew up canoeing on the river
with his grandfather, the late Herman
Kerstetter, of Selinsgrove. Through
him, Tyler learned how to find and eat
pawpaws (also spelled papaws and paw
paws), which he said taste like a cross
between a banana and a melon.
“Now, since my grandfather
unfortunately passed away, my father,
John Carl, and some friends of mine,
Shannon Erdman (Klingerstown) and
Brad Reigle (Trevorton), they all go
with on the Pawpaw Adventure,” Carl
explained, smiling broadly. “Every year,
we make it a regular thing.”
Central Pennsylvania is among the
northernmost places pawpaws will
grow. Also called Poor Man’s Bananas
and Hoosier Bananas, they have a
certain “ick” factor that must be
overcome for them to be enjoyed.
“When they’re ripe and they’re good,
you can more or less break the skin and
suck the goody out of them,” said Leon
Minium, of Snyder County, adding,
“But they have seeds.” You have to
watch for those lima-bean-sized seeds.
Ripe pawpaws will fall right off the
tree, by which time their greenish skin
is turning black, like an overly ripe
banana.
“I’m talking a black banana that,
when you open it up, it’s all mushy. Like
a pudding inside,” Minium said.
And he likes that?
“Yeah. But I like overripe bananas,
too,” he said with a chuckle.
Minium plucks green pawpaws with
an apple picker; they ripen quickly,
especially if laid out in the sun. Carl
and his friends, however, just shake
the trunks of the trees until the ripe
clusters fall. The young men get a bit
mischievous — pawpaws will do that to
you — shaking the fruit onto each other
in unguarded moments.
Both Carl and Minium spend a lot of
time on the river — “I have three boats,
a kayak and a canoe,” Minium said. And
both learned about pawpaws when they
were kids. Minium even remembers
Pawpaw Facts:
 Pawpaws are very
nutritious fruits. They
are high in vitamin C,
magnesium, iron, copper
and manganese. They
are a good source of
potassium and several
essential amino acids,
and they also contain
significant amounts of
riboflavin, niacin, calcium,
phosphorus and zinc.
Pawpaws contain these
nutrients in amounts that
are generally about the
same as or greater than
those found in bananas,
apples or oranges.
— WWW.PAWPAW.KYSU.EDU/
RECIPES.HTM
 The taste has been
described as a cross
between a banana, mango
and pineapple.
 The trees grow to a
height of about 20 feet.
Leaves are dark green,
drooping and up to 12
inches long. The fruits
grow in clusters, like
bananas, with individual
pawpaws reaching 3 to 6
inches in length, and larger
ones appearing plump, like
a pear or potato.
 Fruit can be harvested
in late September through
early October.
 They don’t last long.
Shelf life is just two or
three days, maybe a week
if refrigerated.
 They can be found
at local farmers markets,
including the Middleburg
Farmers Market.
 Want more info? Try
these Web sites: California
Rare Fruit Growers’ Web
site, www.crfg.org/pubs/
ff/pawpaw.html; Kentucky
State University Pawpaw
Program, www.pawpaw.
kysu.edu/Recipes.htm;
Stark Bros. Nurseries
and Orchards Co., www.
starkbros.com
Andrea and Tyler Carl, of Herndon, are two of the few people
who know of and enjoy eating pawpaws. Tyler first learned of
the unusual fruit while canoeing on the Susquehanna River
with his late grandfather, Herman Kerstetter.
singing a pawpaw song in Shaffer’s oneroom school house, which he attended in the
early 1950s.
“They used to grow wild at the foot of the
Shade Mountain,” he said. “They like to
grow where it’s wet. They’re an under-story
tree.”
“My grandfather used to enter pawpaws
in the Bloomsburg Fair and almost always
received ribbons because hardly anybody
had even heard of a pawpaw,” Carl grinned.
No, they’re not as famous as apricots
or blueberries, but the comedic pawpaw
is being studied by several institutions,
including Kentucky State University, and
may one day even cure cancer.
“Pawpaw leaves and twigs contain
substances with promising anti-cancer and
pesticidal properties,” according to the
California Rare Fruit Growers’ Web site,
www.crfg.org.
And even if it turns out that pawpaws are
just another healthy fruit, they’ll always be
loved — by foxes, opossums, squirrels and
other animals — if nothing else.
“I do know for a fact, when they start
to fall off the tree, a week later, you aren’t
going to find any of them,” Minium said,
“because I think everything eats them.”
Tyler and his wife, Andrea, particularly
enjoy pawpaw bread.
“It’s almost like a banana bread, but more
spicy,” Andrea said. “It’s really moist.”
Believe it or not, pawpaw recipes are
easy to find online and elsewhere, for
everything from pies, custards and cookies
to milkshakes and ice cream. Carl and his
father even made wine out of the versatile,
mushy little fruit.
Laugh now, but this little guy is going
places that other fruits can only dream of.
When it becomes the go-to ingredient for
breads, drinks, desserts and medicines,
then, at last, the lowly pawpaw will receive
the respect it deserves ... funny name, icky
insides and all.
Pawpaw seeds
Pennsylvania 31
PENN STATE
Ambassadors
C heerleaders
and athletes
Photo by Debra Brubaker
Pennsylvania 33
INSIDE PENNSYLVANIA’S
PENN STATE
PRIZE PACK GIVEAWAY!
2 TICKETS FOR OCTOBER 10, 2009!
Penn State vs. Eastern Illinois at Penn State
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An inside look at the
loudest fans
’
s
n
o
i
L
y
n
a
t
t
i
N
By Debra Brubaker
But how well do they know the game?
F
ootball players aren’t the only ones on the
field preparing for a new season. Always on
the sidelines are their most vocal and loyal
supporters. While the players run and pummel
each other, their support team is also practicing,
rehearsing and getting ready.
But that’s not all the Penn State University
cheerleaders do. They have gone beyond the field
with their support, teaming cheering with charity
and leaving their paw print on their community.
A few months ago, we caught up with the
cheerleaders in State College while they prepared
for the annual Blue & White Game.
“We’re not just pretty faces who shake a
pompom,” said Dani Carfaro, Penn State
University cheerleading captain, during a practice.
“We are dedicated, hardworking athletes who have
been given a wonderful opportunity to give back.”
Among the “pretty faces” is a pair of identical
twins, though, to be fair, they’re more handsome
than pretty.
Todd and Rob Leo, from Levittown, never
imagined one day they’d be on the Penn State
cheerleading squad — especially because both
were former high school football co-captains.
Carfaro is credited for recruiting the former
football players to the college cheerleading ranks.
“In high school, being a male cheerleader was
not really accepted,” said Todd. “However, when I
came to Penn State, it was a different story, because
cheerleading was not just something to occupy my
time. I felt it would be something that would help
my future decisions.”
Before attending an open practice at the Penn
State multi-sport complex, Todd and Rob admitted
they were a little apprehensive of what people
might say “but, I get along with everyone on the
team and get so much support from the alumni.
Plus, college cheerleading is so much fun,” Todd
said.
For Rob, being on the squad has given him a new
respect for the sport of cheerleading and female
athletes in general.
According to cheerleader
Todd Leo, who played
football in high school, there
are cheerleaders who know
nothing about the game and
others who know just about
everything.
One cheerleader admitted
during this interview that she
didn’t even know who the
quarterback was. Fair enough.
But “you’ll get some girls
who know nothing and, by their
senior year, know a great deal
about the game. Then, there
are girls who I can really talk to
about what’s going on because
they know what to do in certain
situations and are on top of
their game.”
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Pennsylvania 35
B
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S
Visit these fine Danville businesses to
experience all that Danville has to offer!
What’s Happening
in Danville?
Fall Arts & Crafts Festival
September 5th
Halloween Parade
October 29th
Candlelight Preview
November 21st
Holiday Open House
November 22nd
Polish Pottery • Lenox Classics
Watches & Jewlery • Music Boxes
Fenton Lamps & Glass • Lionel Trains
PHOTOGRAPHY STUDIO
& Custom Framing
Collectables Unlimited
296 Mill Street, Danville • 275-3939
www.gofentonartglass.com
T:
324 Mill Street • Danville
570.275.5561 • F: 570.275.5562
photographyatvictorias.com
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t or
Sofa & Lovesea cliner
Re
Sofa & Rocker
598
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126 MCCRACKEN RD. • DANVILLE, PA
Available at
Located in the old train station in Riverside,
just over the bridge from Danville
570-275-2252
(570) 275-1033
www.the-english-garden.com
STORE HOURS: WEDNESDAY THROUGH SUNDAY 9AM TO 5PM
Open: Tues.-Fri. 10-5:30; Sat. 10-4.
Santa’s Homecoming
November 28th
Holiday Heritage Weekend
December 12th & 13th
Like the Penn State football players,
Penn State cheerleaders constantly have
people yelling at them and vying for
their attention.
“The guys tailgating always want
pictures with the girls,” said Todd, but
“when we’re at social events, the girls
flock to the male cheerleaders.”
“But everyone has their own
opinion,” he added, and people can be
biased. He always takes the opportunity
to explain to people what cheerleading
is actually like, and that “the team is
so fun, and everyone gets along, which
makes this program so awesome.”
What really makes the program
awesome is all the charity work in which
the Penn State cheerleaders are involved.
Making the world a better place
“From nursing homes to THON to
pep rallies, and from Beaver Stadium
to California, when we put that uniform
on, we are representing our alma
mater and all the people who have
been through the school,” said senior
cheerleader Kylie Nellis, of Wexford.
Lou Ann Kloss, PSU cheerleading
assistant coach, explained that the
community involvement varies from
year to year.
“We work with a lot of cancer
charities, including THON (a 48-hour
dance marathon for pediatric cancer
research), Easter Seals and Special
Olympics.”
Tara Badman, Selinsgrove High
School 2003 graduate and four-year
Penn State cheerleader, fondly recalled
THON during which a family hour is
held in the final hour. The lights dim,
the Bryce Jordan Center is packed and,
she said, you can hear a pin drop.
“The projection screen turns on and
it’s the story of THON. The movie
shows all the kids who have been cured,
everyone cheers and is so excited. Then
there are the kids who couldn’t make
it — not because they were too sick to
come to THON, but because they had
lost their cancer fight.
“Everything at THON is completely
for the kids,” she said. “We try to
take away their pain and put it on to
ourselves for those two days.”
Her eyes welled with tears. “When
cancer is cured, we will dance for joy.
Until then, we will dance for the kids!”
Since working with THON, Badman
decided she wanted to be more
hands-on with pediatric oncology and
reapplied for a degree in nursing.
Fifth-year senior Carfaro, of East
Stroudsburg, co-captains the cheering
squad with Rob Leo. The kinesiology
major’s most memorable charitable
event is participating in Make-A-Wish
— a little girl’s last wish was to meet a
cheerleader.
“To think her last wish was to meet
someone like me was emotional,” she
said.
Being involved in charity work has
been a wake-up call for senior Shauna
Korner, of Alpharetta, Ga.
“I appreciate life each day and my
role in helping make the life of others
happier,” she said. Korner shared a
story about meeting a very tall, elderly
man. It wasn’t until she began speaking
with him that she realized he was blind.
The 88-year-old began talking with
Korner about his thoughts on Penn
State and the football program.
“He didn’t hold back on anything — he
knew every stat, game and play as well as
any player that had ever played at Penn
State,” Korner said. “He certainly gave
me his opinion on what he thought about
our season and what we needed to be
doing versus what we were doing.
“It was touching to see how much
Penn State had impacted his life and
how excited he became over just
speaking on the topic of Penn State
University football with a cheerleader.”
Quarterback Daryll Clark poses with his biggest
supporters — the Penn State cheerleaders.
Photo by Debra Brubaker
Pennsylvania 37
Fast facts
 In the last four years, the Penn State cheerleaders have raised
more than $30,000 to help children and families fight pediatric cancer
(www.gopsusports.com).
 With a grade point average higher than 3.0, they are one of the
strongest teams in athletics.
 They spend very little time interacting with the football team.
 They are selected by scores received on personal interviews,
tumbling, dance, fight song and stunting.
 While the NCAA does not recognize cheerleading as a sport,
Penn State’s Athletic Department does recognize them as athletes.
 They practice 2 1/2 hours a day, four days a week.
Year-round sport
“Cheerleading is not a seasonal
sport,” Korner pointed out.
“We are a big part of Penn
State marketing — our faces are
everywhere. We are ambassadors
and student athletes.”
A communication arts and
science major, Korner wanted
to come to Penn State because
her dad, Bill Korner, played
quarterback for the Nittany Lions
in the 1960s.
“For little girls with dreams:
Keep going and don’t let people
tell you that you can’t do
something. As a 2-year-old from
Georgia, I dreamed of being a
Penn State cheerleader. That
dream came true because I never
gave up,” she said.
“The cheerleaders spend more
time representing Penn State at
nonathletic events than athletic
events,” said PSU Cheerleading
Head Coach Curt White. “They
give up a lot of their personal
time to lift Penn State athletics.”
Assistant Coach Kloss believes
volunteering creates a positive
image for the cheerleading
program while building on
the character of its young
adults through teamwork and
leadership.
“Helping the community is
something we all love to do as
Penn State cheerleaders,” said
junior Meghan Dugan, a Life
Sciences major from Allison
Park. “We don’t see them as other
people who share the same love
for Penn State as we do, we see
Photo provided
Tara Badman, 2003 Selinsgrove High
School graduate and former Penn State
cheerleader, spends time with Isabella
during THON. Isabella is one of many
children with cancer invited to THON.
them as family.”
Going to events has enabled the
cheerleaders to talk with many
different people.
“Our appearances at retirement
homes,” Dugan pointed out, “have
enabled me to communicate
better with the elderly and given
me the perspective of how things
have changed from different
generations, yet are so much still
the same.”
So this football season, as you
cheer on the players, direct an
extra cheer to the athletes with
the pompoms.
Sunday, Sept. 13th Noon-5pm
at the Priestley-Savidge House
620 Front Street, Northumberland, PA
This unique event will be held inside the Grand Maharaja Royal Wedding
Tent on the beautifully landscaped grounds of the newly remodeled PriestleySavidge House.
Area vendors will be on-site to help you find everything you need to make your
wedding day perfect, from Jewelers to Limousines, Stylists to Bridal Shops,
Party Supplies, Formal Attire, Photographers, Florists, Caterers & Restaurants,
Cake Artists, Travel Agencies, Independent Beauty Consultants and More!
Inside Pennsylvania Weddings magazine will be given away at the bridal show
and will be distributed to many wedding advertisers in our area and beyond!
sponsored by
The Daily Item
200 Market Street, Sunbury
570.286.5671
Penn State
takes on Penn
State at the
2009 Blue &
White game
in April.
By William Bowman
Among the best
10 starters returning to Big Ten champs
F
or the second time in four
seasons, Penn State was kept out
of the national title game when
its only loss of the season came on the
final play of a game on the road.
The Nittany Lions, coming off their
third Big Ten championship in 2008,
will have a chance to avenge their lone
conference loss when Iowa comes to
town for the annual “Whiteout” the
final weekend in September. Penn
State, ranked in the top 10 in several
preseason polls, returns 10 starters
from last year’s 11-2 Rose Bowl team
that was victimized on a late field goal
in Iowa City.
With a 12-game schedule including
eight home games, there are plenty of
chances for fans to catch the Nittany
Lions in Happy Valley. While the Iowa
game on Sept. 26 looms large, so does a
Nov. 7 date with Ohio State.
The Buckeyes have twice appeared
in the BCS national title game in the
past three seasons, and Ohio State and
Penn State have combined to win or
share the last four conference titles.
Their clash comes the first weekend in
November with Nittany Lions looking
to win their second in a row over the
Buckeyes following last year’s 13-6
2009 game schedule
Sept. 5
Sept. 12
Sept. 19
Sept. 26
Oct. 3
Oct. 10
Oct. 17
Oct. 24
Oct. 31
Nov. 7
Nov. 14
Nov. 21
Akron
Syracuse
Temple
Iowa
at Illinois
Eastern Illinois
Minnesota
at Michigan
at Northwestern
Ohio State
Indiana
at Michigan State
win in Columbus.
Another highlight to the eight-game
home slate is a Sept. 12 visit from
Syracuse, its first trip to Happy Valley
since 1990. While the Orange have
fallen on hard times recently, Penn
State-Syracuse was once of the East’s
pre-eminent rivalries. This year’s
meeting will be the 70th between the
two schools, and while Syracuse won
10 of the first 15 meetings, the Nittany
Lions lead the overall series 41-23-5.
Coming off its second Big Ten title
in four seasons, Penn State enters 2009
with key holes to fill at receiver, offensive
line and in the secondary. It does return
five starters on both sides of the ball,
including All-American candidates at
quarterback and linebacker.
Big Ten Offensive Player of the Year
Daryll Clark is back as quarterback
while junior tailback Evan Royster
returns after turning in a 1,000-yard
season as a sophomore. Junior Stefen
Wisniewski is back as one of just two
starters up front.
Defensively, the Nittany Lions will
once again be led by its linebacking
corps, anchored by junior Navorro
Bowman and senior Sean Lee.
Bowman burst onto the scene last year
for PSU, leading the squad with 106
tackles.
Lee, voted as a team captain along
with Clark, returns after missing all
of the 2008 season after tearing a
ligament in his knee during spring
practice. Lee was second on the team
— and in the Big Ten — with 138
tackles in 2007, and he made 90 more
stops as a sophomore. He enters his
senior season with an outside shot to
finish among the five all-time tacklers
at Linebacker U.
The sweetest
ending
��
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Savoy
Story and photo by
Debra Brubaker
Indulge at the Berkey Creamery
and support the Blue and White
T
he ABCs of the nation’s largest and most
successful collegiate creamery are Access,
Butterfat and Content.
Penn State University Berkey Creamery Manager
Tom R. Palchak credits the unique flavor and texture
to those three major points:
Access — With a 225-cow herd on campus, there is
little time for the milk to change temperature. Local
access provides for very fresh milk and cream.
Butterfat — A high butterfat content creates a
creamier, richer texture than lower-fat ice creams.
Berkey ice cream has 14 percent fat while most others
have 10-12 percent. The difference is noticed.
Content — Only high-end ingredients are used.
“That’s what leads to superbly tasting ice cream,”
said Palchak.
About 225,000 gallons of ice cream are produced
annually for Penn State use and sales to the general
public. Approximately 750,000 cones and bowls of ice
cream are hand-dipped each year, and more than 200
milk shakes are made each day.
On a football weekend, the average wait for an ice
cream cone is 45 minutes.
“ ‘A never-ending line’ will be written on my
tombstone,” Palchak laughed.
The creamery is home to more than 100 flavors of
ice cream, sherbet and yogurt. However, the No. 1
flavor is vanilla.
A Penn State graduate and butter pecan lover,
Palchak has been the Berkey Creamery manager since
1986.
Penn State cheerleader Alyssa Donahue, 20, of State
College, believes Death by Chocolate is an indulgence.
“The mix of chocolate flakes and fudge makes it the
richest-tasting chocolate treat.”
Christopher Hush, of Washington, D.C., differs
from his cheerleading mate.
“Bittersweet Mint is just like life — things may be
bitter at the start, but, boy, are they sweet in the end.”
Funds brought in by sales in the creamery contribute
to research, education and extension programs in
the Penn State Department of Food Science and the
College of Agricultural Sciences.
If you go
Address: Corner of
Bigler and Curtin roads
on the University Park
Campus, State College
Parking: Available in
the East Deck Parking
Garage on Bigler Road
located directly behind
the Creamery Store
and the Food Science
Building
More information:
(814) 865-7535 or
www.creamery.psu.edu
Ice Cream
Short Course
Dairy manufacturers,
as well as wholesalers
and owners of small ice
cream parlors, come
from as far away as Brazil
to take the creamery’s
Ice Cream Short
Course. The course
covers the production
spectrum from choosing
ingredients and mixing to
equipment and freezing.
Participants also learn
to identify problems in
substandard ice cream
through a taste-testing
procedure involving
various blends of vanilla,
fat, sugar and stabilizers.
��
Elegant Events
begin at
Townside!
Wedding Receptions
�
Showers
�
Family Gatherings
�
Rehearsal Dinners
�
Business Luncheons
�
Christmas Parties
�
Banquet Facility
seating up to 250
On & Off-Premise Catering
570-473-2233
271 Front Street • Northumberland
Village
Stitchery
The
Shop
“Helping to Create Heirloom
Quality Needlework”
Custom Matting
& Framing Available
Stop in and see the latest
arrivals of seasonal patterns
& kits. We also carry Punch
Needle Patterns & Supplies.
5762 Old Turnpike Rd.
Rt. 45 • Lewisburg, PA
570.966.8711
[email protected]
villagestitcheryshop.com
Hours: Tu.-F. 10-5 • Sa. 10-3
Pennsylvania 41
Can’t get to the
Creamery? Make
your own ice cream
Penn State Ice Cream Mix
(Adapted for home use)
Makes 1/2 gallon of ice cream
mix
1 1/2 cups Eagle brand sweetened
condensed whole milk
2 2/3 cups heavy whipping cream
3 1/2 cups homogenized whole milk
1/2 cup sugar
1/2 to 1 ounce vanilla extract (flavor
to taste)
Stir condensed milk into
homogenized milk. Dissolve sugar
and then add cream. Be sure mix is
at or near refrigerator temperature
before placing it in the freezing
machine.
Possible Add-Ins:
8-10 percent fruit
3-4 percent syrup
6-8 percent nut meats
To make vanilla ice cream, add
(for every 1/2 gallon of mix):
1 ounce pure vanilla
To make “Apple Cobbler Crunch”
ice cream, add (for every 1/2
gallon of mix):
6 ounces of pie pieces
10 ounces of cinnamon flavored
apple sauce (add more cinnamon if
desired)
To make “Peachy Paterno” ice
cream, add (for every 1/2 gallon of
mix):
1 ounce of peach flavor
10 ounces of strained, sliced
sweet peaches (canned or fresh)
To make “Sandusky Blitz” ice
cream, add (for every 1/2 gallon of
mix):
6 ounces liquid caramel sauce
(swirl in as the mix is freezing)
6 ounces chocolate-covered
peanuts (add to partially-frozen
mix)
Add slices of one banana
A few drops of banana flavoring
(if desired)
A self-proclaimed “Ice Cream Queen,” Christina Homer, 13, of
Uniontown, enjoys a dish of Strawberry Cheesecake ice cream. The
Penn State Berkey Creamery boasts the nation’s largest and most
successful collegiate creamery.
The Scoop on the Berkey Creamery
 Per 4-ounce scoop, creamery
ice cream has, on average, 180
calories.
 The creamery’s advertising
budget is $0. “That shows you the
power of the mouth,” said Berkey
Creamery Manager Tom Palchak.
 Each year, the creamery
employs more than 100 Penn
State University students in the
salesroom.
 Based on the time of year and
demand, between 1,000-3,000
gallons of ice cream are made daily.
 A book called “Ice Cream U
— The Story of the Nation’s Most
Successful Collegiate Creamery”
is available for purchase at the
Berkey Creamery. The author, Lee
Stout, writes about one of Penn
State’s most popular achievements
— the creamery — and how it has
become one of the university’s
great success stories.
The Early Care
& Education
Community
Engagement Team
Connecting
Business
& Community
beau·ti·ful
(adj.) Applies to whatever excites the
keenest of pleasure to the senses and stirs emotion through
the senses. Synonyms: lovely, handsome, pretty, comely,
fair.
-Merriam-Webster
Union/Snyder County
Working to improve the Quality of
Early Care and Education in the
Susquehanna Valley
Drop-dead gorgeous. That’s what Central Pennsylvania is and
we know it’s populated by some of the most fabulous faces
you’ll ever see. You know who some of these beautiful people
are and now we’re asking you to point us in their direction.
A collaboration between OCDEL, Penn
State Cooperative Extension in Union
County, Union County Commissioners,
Businesses, CSIU 16, Head Start, Early
Intervention, Area School Districts, Child
Care Providers, & Higher Education For
more information or to become involved
contact us at:
Penn State Cooperative
Extension in Union County
343 Chestnut Street, Suite 3
Mifflinburg, PA 17844
570-966-8194
College of
Find out the
benefits of becoming
a member.
Agricultural
Sciences
We are now accepting nominations for the Spring 2010
“Most Beautiful People” issue of Inside Pennsylvania. If you
know someone 18 years of age or older from Union, Snyder,
Northumberland or Montour County who should be included,
send us their name, address, phone number, e-mail address
and a photo to:
Editor/Inside Pennsylvania Magazine
200 Market Street, Sunbury, PA 17801
or e-mail to [email protected]. Put “Most
Beautiful People” on the envelope or in the subject field.
570-743-4100 / 1-800-410-2880
www.gsvcc.org
PATIOS • PONDS • FLOWERS • TREES & MORE!
Nominations will be accepted until Dec. 1, 2009.
Only 15 people will be selected to appear in the magazine.Others
will be featured on our web site at www.InsidePaMagazine.com.
Due to the economy, we’ve laid
off Gloom, Doom and Bad News!
If you’re interested in talking with them, please
check other places. We’ve heard these characters
are working extra shifts in stores all around the area.
If, on the other hand, you’re eager to talk with
people who are upbeat about our country,
about business, about people, about life!
...Stop in any time.
Landscape Services
by
You’ll find
optimism, faith
and good news
working full-time!
www.GilbertsGardenCenter.com
RT. 15 N • SHAMOKIN DAM 570-743-6733
HOURS: MON-SAT 9-8 • SUN 10-5
800-470-3384
By Susan Misur
Photos by Matthew Harris
Elysburg Haunted House
So fun, it will scare you
Pennsylvania 45
A
sk anyone from the area:
Halloween in the Susquehanna
Valley isn’t complete without
a visit to the annual Elysburg Haunted
House, a more than 30-year-old
tradition that leaves visitors screaming
and hysterical ... then howling for more.
On pitch-black weekend evenings
throughout October, the annual fright
fest sends chills through the bones of
even the most courageous “victims”
who tour the spook-filled house and
its haunted trail complete with a few
masked madmen who leap out with eardeafening chainsaws.
The tricks and treats begin even
before people embark on the terrifying
tour. The Grim Reaper, evil clowns
and zombies enjoy lurking behind
unsuspecting guests waiting in line
to buy tickets or hot chocolate at the
concession stand.
The Haunted House, held at the
Elysburg Gun Club on Route 487, draws
about 8,000 visitors per season and
continues through Halloween weekend.
It’s the biggest and, reportedly, the best
haunted house in the region.
“It’s a lot of fun and, to some extent,
has become a family tradition for some
people,” said Harvey Boyer, captain of
the Elysburg Fire Company, which runs
the fundraising event with the Overlook
Fire Company.
A winding trail leads to glowing
graveyards, and camouflaged creeps
hide in the bushes along the way. Inside
the house, around every corner, is
something disturbing — a ghoul, buried
bones, blood-spattered walls, a Freddie
Krueger-wannabe clutching a butcher’s
knife.
It’s all so realistic — and that’s why it
can be so terrifying.
Where does it all come from?
Boyer enlists carpenters, painters,
Knoebels Amusement Resort
employees, firefighters and community
members as volunteers.
If you go
Where: Elysburg Gun Club,
Route 487. (From Route 54 —
from Danville, turn left onto Route
487; from Mount Carmel, turn
right onto Route 487. The Gun
Club entrance is on the right.)
When: Starts at 7 p.m. on
weekends beginning Oct. 17
For more information on the
Elysburg Haunted House and
some sinister music to get you
into the Halloween spirit, visit
www.elysburgfd.com/HauntedHouse or call the Elysburg Fire
Department at (570) 672-2920.
Designing the rooms and outdoor
displays begins in early September.
“One of the big things we take
pride in is that we don’t use a lot of
animatronics. We use live people. We’ve
had people wet themselves as they’re
going through,” he said with a laugh.
Boyer said the Krueger room was
a new addition to the 2008 fright
fest, along with the haunted house’s
reopened basement, which was closed
in prior years due to water problems.
The creepy basement was turned
into what resembled ancient catacombs
where visitors were spooked by a
waiting prisoner dragging chains about
his underground cell.
But many of the same room themes
appear year after year and are designed
by the volunteers who staff the haunted
house in masks and costumes during
tours. “Some people have done this
close to 30 years,” Boyer said of the
event volunteers. “A lot of them have
stuff at home in boxes ready to go and
just need one or two nights to set up.
... Then there are people who have
actually met at the haunted house and
Terror at Bowman
E
very October, the historic
Bowman Field ballpark in Williamsport is said to be haunted,
in part, by baseball players and teams
from the past along with other characters.
The Williamsport Crosscutters,
in association with the city of
Williamsport, are making the most of
it this year. “Terror at Bowman” will
debut at the fabled ballpark on Oct. 2.
What better place to hold a haunted
attraction than an 83-year old facility?
The walk-through attraction will
encompass virtually all of the facility.
Patrons will walk through both indoor
and outdoor areas of the stadium
featuring an array of haunts and areas
overrun with live monsters, zombies,
ghouls and other terrifying creatures.
got married and now have their own
family,” Boyer said. Every year it’s
almost like a reunion, with everyone
returning to do it all over again.
Rob Moyle, of Mount Carmel, said
he has volunteered for the past six
years designing rooms and scaring
spectators. Last year, he was stationed
under flickering strobe lights in the
clown room, perched on a dilapidated
bed and ready to bounce up and scare
the unsuspecting. For Moyle, who dons
a clown mask for nights on the job, the
best part the annual event is “makin’
people scream.”
Jim Dangler, a volunteer wearing a
camouflage uniform and carrying a
rumbling chainsaw at the beginning of
the trail, agreed. “It’s much better when
they run,” said Dangler, who stands
behind a fake and “bloodied” body bag
lying on a table until visitors walk by
and he starts chasing them.
“You’d think they’d get used to it
after the first or second chainsaw,” he
chuckled.
Last year was Dangler’s first time
volunteering at the haunted house. He
decided to get involved because many of
his friends already helped out with the
well-known area attraction.
Visitor Shawne Perchinksi, 16, of
Selinsgrove, said she comes to the house
with friends for her birthday party each
year.
“I’m terrified,” she said, as she
climbed the house’s narrow staircase
toward its haunted bathroom featuring
a toilet with glowing, green water. “The
scariest parts,” she said, “were the guys
with the chainsaws and clown masks.”
Most people jump or shriek with
fright as they tour the property, but
Brenda Recla, of Danville, was left
laughing last year after she bumped into
a masked ghoul and tumbled backward,
landing in an open casket display.
“We come every year,” she said. “It’s
good fun to be scared.”
Where: Bowman Field, 1700 W.
Fourth St., Williamsport
When: Every Friday and Saturday
in October.
Tickets: Available from 610 p.m. each night. Tickets will
also be available online at www.
crosscutters.com starting Sept. 1.
And: Food, beverages and
souvenirs will be available
For more information:
Williamsport Crosscutters at (570)
326-3389 or www.crosscutters.com
Pennsylvania 47
GRAVITY HILL
Where water flows uphill
Top 10 reasons
to visit
Directions to
Gravity Hill
10. If your glass is
half empty, your outlook
can only improve.
9. Ice cream cones
aren’t as messy on a
hot day.
8. Less chance of
birds splattering your
clean car.
7. The wonder bra
works better than advertised.
6. Light beer is even
lighter.
5. Last place the cops
would think to look for
you.
4. It’s free, but you
can impress everyone
with tales of booking
the place for a cool “C”
note.
3. Less chance of
life-threatening injury
ingesting pop-rocks.
2. Less overflow from
those saggy diapers
that leak.
1. It’s not the end of
the world, but you can
see it from here.
Located in “the suburbs” of
New Paris, Bedford County,
South Central Pennsylvania
From Route 30, drive to
Schellsburg, which is about
eight miles west of Bedford.
In Schellsburg, turn north
onto Route 96 at the one and
only traffic light (toward New
Paris). Drive about four miles
on Route 96. Before you come
to New Paris, you’ll come upon
a small metal bridge. Turn left
just before this bridge onto
Bethel Hollow Road. Drive 6/10
of a mile and bear left at the
“Y” in the road (stay on the
“main” road). After another 1
1/2 miles, you’ll come to an intersection that has a stop sign
for oncoming traffic only. Bear
right onto this road and drive
2/10 of a mile and look for the
letters “GH” spray-painted
on the road. Go past the first
“GH” about 1/10 mile and stop
before you get to the second
spray-painted “GH.”
This is it, Pilgrim. You have
arrived.
For more information, visit
www.bedfordcounty.net or
call (800) 765-3331 for a
visitor’s guide.
— WWW.GRAVITYHILL.COM
By Jerri Brouse
When Tice first came on
board at the visitors bureau,
Gravity Hill was already
well-known, “but we have
been able to have some fun
with promotional materials.”
It seems to have worked.
It’s a rare day when Tice
goes out to Gravity Hill
and doesn’t find someone
checking it out.
“Some days, the cars are
backed up — people go out
of their way to check this
out.”
Just so you know, before
you attempt to defy gravity
on your own, you might
want to stop by the visitors
center or call ahead for your
own guide to Gravity Hill,
because even though it’s
a popular destination, it’s
tough to find.
“If you don’t follow the
directions, you can end up in
West Virginia,” Tice joked.
“You’ll definitely want a
hard copy of the map in your
hand before you venture out.
You won’t find it without a
map.”
And when you’re done
emptying your water bottles
and have lost all of the kids’
bouncy balls, you might
consider checking out some
of the other area attractions.
There are other things
around the area to do.
“Gravity Hill is fun, but it
only takes about five or 10
minutes. After that, visitors
can check out an orchards
tour, a covered bridge tour
or a guided walking tour
of Bedford. Gravity Hill
tends to be the draw in. It
generates the most phone
calls, but then the visitors
center can direct you to
other activities.”
I
t’s a phenomenon no
one can really explain
— how is it possible that
a car stopped on a hill would
roll up instead of down?
Why, when water is poured,
does it flow uphill, defying
gravity?
Dennis Tice, director
of the Bedford County
Visitor’s Bureau, has heard
all kinds of speculation over
the years, but no one really
knows the truth behind
Gravity Hill, the stretch of
road in New Paris where
“gravity has gone haywire.”
An estimated 30,000 people
visit Gravity Hill each year,
where they’re guaranteed a
unique experience.
“People can stop their car,
put it in neutral and take
their foot off the brake, and
the car will roll uphill,” said
Tice. “They’ll get out and
roll balls or pour water — all
sorts of tricks.”
The phenomenon has been
known for at least 50 years,
he said. “I can remember
my uncle talking about it.
It’s probably been longer,
but there isn’t much strong
history that I’ve been able to
find.”
So gravity has gone
haywire along this
random road in Central
Pennsylvania. Now the
question is: Why?
“There is a lot of
speculation from visitors,”
Tice said. “Some say there is
a pull in the earth’s gravity
which creates an optical
illusion.”
Maybe. Maybe not.
Whatever the reason, Tice
said, it doesn’t really matter.
The only thing that does
matter is that it’s fun.
“People who are
‘nonbelievers’ will come
out and try it and end up
thinking the whole thing is
pretty cool. We get people of
all ages, from young kids to
older folks, who want to try
it,” Tice said.
’
It’s the fact that there are
so many skeptics that led
the Bedford County Visitors
Bureau to launch its “You,
too, will become a believer”
series and have a little fun
with promoting the tourist
attraction.
BABY
BATH
BRIDE
GOURMET FOOD
JEWELRY
322 MARKET STREET LEWISBURG
570.524.2009
Pennsylvania 49
The memorial you choose is not for
today, it is for always. Make your
memorial a lasting tribute, look
for the finest, the lasting beauty
of a Barre Guild Memorial.
Lewisburg
Arts Council
Support the arts in our area
with as little as $10 a year!
Membership information is
available on our website at
www.lewisburgartscouncil.com.
Please consider our firm when you
decide to purchase a memorial.
2009 Events:
WE WASH THE DIRT,
NOT WIPE THE DIRT!
Music in the Park
Wednesdays through August 12, 7:30,
Hufnagle Park, Lewisburg
• Express Exterior Wash
As Low As
• RainX Complete surface protectant.
• AEROSPACE DRYERS with all washes!
• Open 7 Days a Week - 7:30am-7:00pm!
• Fleet Accounts Available
• FREE Underdcarriage Wash with all Packages!
Music in the Park is now in its 13th season, and is
supported by grants as well as the Borough of Lewisburg,
business, service club and individual donations.
$ 00
6
Stroll Through the Arts Weekend
November 7-8, 2009, downtown Lewisburg
Friday, Nov. 7: Stroll Through the Arts – 40+ artists
in more than 40 downtown businesses from 6 to 9 pm, as
well as a silent auction of art from this spring’s
Lewisburg Arts Festival
Saturday, Nov. 8: Dance to the Music -- live bands in
downtown restaurants all evening
• ALWAYS FREE VACUUMS!
1310 Market Street
SUNBURY, PENNSYLVANIA 17801
Phone: (570) 286-0781
104 Broadway
MILTON, PENNSYLVANIA 17847
Phone: (570) 742-8197
Rtes. 11 & 15, Shamokin Dam
Located across from Monroe Marketplace
570.743.7509
OLDE BARN CENTRE
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Lookin
gd
own
[GETOUT]
The Adam T. Bower bridge and dam between Shamokin Dam and Sunbury
Experience the Susquehanna Valley from the sky
By Joe Diblin
Photos by Jeffrey Allen Federowitz
Pennsylvania 51
15 Local
Companies in
3 Counties
Obtaining
> $8 Million in
State Loans
Bringing
$22 Million in
Infrastructure
Improvements
Retaining
& Creating
18,000 Jobs
700 HEPBURN ST., SUITE 4
MILTON, PA • 570.742.7341
MAIDA PA
Milton Area
Industrial
Development
Association
Helping
WWW.CENTRALPACHAMBER.COM
AVAILABLE AT
Leaf peeper (n) — a person,
especially a tourist, who takes
pleasure in viewing fall foliage
Selinsgrove Speedway
P
ennsylvania is a state with
varied and beautiful scenery,
achieving its ultimate beauty in
the fall colors. There are more than
125 varieties of trees in Pennsylvania,
which helps make leaf gazing one of
the season’s favorite pastimes.
What better way to appreciate the
state’s glory than to take a flight and
see it all from above?
If you have the opportunity, this
flyboy suggests climbing aboard a slowflying, single-engine plane of high wing
configuration, which is the best for
viewing below — I suggest the Piper
Cub. Take along a state road map and
Pennsylvania aeronautical chart, and
just follow the main roads!
The commonwealth is speckled with
plenty to see from the air — from
mountains (Appalachian) and forests
(17 million acres of them) to big cities
and quaint villages. There are 116
state parks, 54,000 miles of rivers and
streams and 2,500 lakes, as well as a
great one — Lake Erie.
Start your trip locally — Penn Valley,
Danville-Riverside, Northumberland
County or Sunbury Airport. If you
start in Sunbury, first circle overhead
and note how the north and west
branches of the Susquehanna River
meet at Sunbury — the island and its
airport are between the converging
branches.
If you head north, consider a fly-over
of Pennsylvania’s Grand Canyon. Fly
up the West Branch of the river and
over Williamsport with its Lookout
Mountain and view of the airport
below. The canyon is near Wellsboro.
As you fly north, you’ll pass over Pine
Creek Gorge. In the background, look
for the Black Ash Swamp. The contrast
of the two is quite picturesque.
How about heading next for Lake
Erie? Just follow Interstate 80 west. Fly
well to the right of the highway, so you
pass over Lock Haven and the West
Branch of the Susquehanna River.
Shortly after going past Clearfield,
you’ll have to fly higher to clear the
highest point on Interstate 80 east of
the Mississippi at 2,250 feet elevation.
There is a nice view while crossing
Clarion Lake.
Arriving at the tiny crossroads
Montandon bridge into Lewisurg
Area airports
Sunbury Airport
800 Park Drive,
Sunbury, PA 17801
(570) 988-6497
Penn Valley Airport
100 Airport Road
Selinsgrove, PA 17870
(570) 374-7671
Danville Airport at Riverside
Sunbury Street
Riverside, PA 17821
(570) 275-4980
Northumberland County Airport
1387 Airport Road
Paxinos, PA 17860
(570) 672-2299
After hours: (570) 898-8588
When to go
Liquid
Tranquility
The bridge in Northumberland
Lewisburg
of Pardoe, turn north and follow
Route 79 toward Erie. The flight will
take you over several small lakes but,
soon, huge Lake Erie will appear.
You won’t be able to miss it.
On the return trip, veer over Kettle
Creek Gorge and World’s End then
south over Eagles Mere and its
shining lake. From there, it’s a short
flight southeast to the stream and
lakes of Ricketts Glen. Fly due south
to Berwick and follow the winding
North Branch of the Susquehanna
River down over Bloomsburg and
Danville.
As you return to Sunbury, follow
the river to the Chesapeake Bay. You
will cruise over Harrisburg, then
Lancaster below on the east side of
the river with York nearby on the
west side. On a clear day, the bay
will be visible from the Pennsylvania
state line.
From here, you won’t be far from
historic Gettysburg just to the
west. Being in an airplane makes it
possible to see the entire battlefield
area, with such sights as Little Round
Top and the National Military Park.
The best of what Pennsylvania has
to offer in terms of fall foliage can be
found by starting your sight-seeing
in the heartland — the center of the
state. Take a Sunday drive and see
what you can — or take a flight and
see it all.
■ Joe Diblin, of Northumberland,
started flying in 1941. He was a
civilian flight instructor, commercial
pilot, seaplane pilot and flew
two presidents (Eisenhower and
Johnson). He estimates that, over
40 years, he’s made thousands of
flights in small planes.
Across river from Bucknell
SELINSGROVE, SHAMOKIN
& CENTRE HALL
1.888.893.4820
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Peak color is usually late September to mid-October.
For more information, call the Fall Foliage Hotline at (800) FALL-INPA.
Pennsylvania 53
The Joe Room
Story and illustrations by Cathy Frey
P
ut your imagination to work. We’re seeking
short fiction stories or poems from local
writers for consideration in Inside Pennsylvania
magazine, which publishes four times a year.
The next issue of Inside Pennsylvania
publishes on Nov. 9, and the spring issue will be
on newsstands Feb. 8, 2010. Submit something
for one — or both!
Stories or poems must include some sort
of reference to the season (winter for the
November issue; spring for the February one)
as well as to central Pennsylvania. Your piece
must include the words “inside Pennsylvania”
(together). Submissions may include a
photograph or piece of colorful artwork.
Your original, never-before-published story or
poem should be no more than 750 words and
should include a title.
The deadline for submission is Sept. 14 for the
November edition and Dec. 11 for the February
one. The winners will be notified by telephone or
e-mail after 5 p.m. on the deadline dates.
Send your entry, along with your name,
address and phone number to: Senior
editor, Inside Pennsylvania, 200 Market
St., Sunbury, PA 17801 or e-mail to
[email protected]. Put “fiction
entry” on envelope or in subject field.
T
he long, white Bellview
institutional wagon rolled
slowly down the stony
driveway of Joe’s farmhouse. Dr.
Gibbs gently went over the need
for Joe to face The Room, the
unmentionable Joe Room.
“You’re well now, Joe. You’ve
been with us off and on for 20
years, and it’s time you face ...
The Room. Remove the bad
memories and put a new coat of
paint on the room. We will be
back in one week to check on you,
to see how you’re doing and the
progress you’ve made ... with The
Room.”
Joe smiled uneasily and gave a
quick nod as he pulled the handle
of the car door. He got out, stood
up tall and took a deep breath of
the cool crisp autumn air.
He slowly sat on the weathered
porch steps and looked around.
His uncle Bill was keeping up
the farmhouse, but the barn was
falling into disrepair. It was a
beautiful fall day and some of the
leaves were starting to change
color.
Joe’s eyes traveled across the
weedy field where the flat-bed
truck had been left to rust away.
Tears fell slowly with thoughts of
himself and his father cleaning
up the flatbed for the 45-minute
drive to Beaver Stadium. Joe’s
mind was never the same after his
father’s death.
Joe was named after Joe
Paterno, the one and only
JoePa, his father’s coach,
mentor and hero. Their whole
life had revolved around JoePa
and the football season inside
Pennsylvania.

Day after day went by, but Joe
avoided the room, the Joe Room.
The week went by too quickly.
Doctors would be evaluating his
progress with the room tomorrow.
Armed with a putty knife,
he entered his beloved Joe
Room. The room looked smaller
now. The one large window
was cracked and dirty. Tears
welled as his eyes glanced over
the wallpaper made from old
newspaper clippings of his father’s
y
h
c
—
a
H
h
a
e
ta
a
th
tr
H
fo
a
F
S
c
F
fa
h
c
years at Penn State. Joe was
everywhere pointing at him,
it was hard to break the
gaze.
Slowly, Joe’s eyes drifted
across the few books and
collectables they had
brought home from the
games — mostly treasures
left behind by forgetful fans.
He began to peel the sport
pages from the wall, and
his heart started to pound
harder and harder. How
could the doctors make him
do this, destroy his beloved
Joe Room? This had been
their life; he and his father
had lived in this room.
Every night after a hard
day’s work, they would
escape into the Joe Room,
reliving memories, talking
football, cutting out
clippings for the wall and
reading out loud the latest
book written about their
hero. His hero, the one he
was named after.
Joe-Joe-Joe.
Weak and dizzy, Joe
slumped to the floor. He
tried to fight it, but it all
came back too suddenly. He
was coach JoePa all over
again.
His head flung back and
his hands lunged forward —
“TOUCH DOWN!” yelled
the sports announcer as Joe
raised his hands to the team.
Fifty years of coaching and
they still love me! Screams
from the crowd filled his
ears. Fans chanted, “Joe-JoeJoe, the Pope of Football!”
Flooding Joe’s head were
hundreds of images of fans
going crazy wearing furcovered football pope hats
topped with a goal post.
The season’s over! We’re
reigning conference champs!
It’s great to be the coach
of the greatest team in the
world!
Joe envisioned statues
erected of himself on every
street corner proclaiming
him the Pope of Football.
He could see it now — there
would be posters, mugs,
T-shirts, even cereal boxes.
Joe saw himself blessing
everyone on his team. His
team was chanting his name
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as he went up to accept his
trophy. Joe-Joe-Joe.

“Joe, wake up. Are you
OK?”
Joe looked up at Dr. Gibbs
leaning over him.
“Great last game,” Joe
said, “And how about those
furry football pope hats?”
The doctor knew he had
been wrong to let Joe come
back to face The Room
alone. He had hoped that
after all these years, Joe had
recovered.
Joe was taken out on
a stretcher, tied down,
weeping, screaming and
crying. “Don’t you know
who I am? I’m Joe, JoePa!
Take me back to my stadium,
to my Joe Room!”
As the sedative started
to work, Joe smiled as he
drifted off, murmuring one
last thing.
“Enjoy the game!”
■ Cathy Frey lives in
Williamsport. To see more
of her work, visit www.
baldeagleartleague.com.
Breast Care • Endovascular Procedures • Bariatric Surgery • Vein Procedures
Hernia Repairs Colonoscopy Screening • Diseases of the Ear, Nose, and Throat
Permanent Hair Reduction • Skinceutical Skin Care
James Morgan, Jr., MD • John Turner, MD • Todd Stefan, MD • Christopher Motto, MD
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Six general surgeons and one vascular surgeon, and one ear, nose and throat surgeon who
are committed to providing a full range of general surgery care through their commitment to
quality and dedication to continued learning and advancement.
135 JPM Road, Lewisburg, PA
(570) 523-3290 • www.cssurgicalspecialists.com
Pennsylvania 55
DATES TO REMEMBER
Through Dec. 19
“African Game Trails”
exhibit in the Olewine
Gallery
Ned Smith Center for
Nature and Art, Millersburg
(717) 692-3699;
[email protected]
www.nedsmithcenter.org
Aug. 13
Music Concerts/Wine
and Cheese Tasting
6-9 p.m.
Shikellamy State Park
Overlook
julia@friendsofshikellamy
statepark.org
No entrance fee
Menu costs vary
www.friendsofshikellamy
statepark.org
Aug. 14-15
Sunbury River Festival
Aug. 14: noon-10:30 p.m.
Live free entertainment on
the Cameron Park Stage
Aug. 15: 9 a.m.-6 p.m.
Free live entertainment on
Cameron Park and Arch
Street stages; Civil War
Encampment; craft and
food vendors; Cruise-In;
boat regatta
Downtown Sunbury
(570) 286-7768;
[email protected]
www.sunburyriverfestival.
com
Aug. 15
Pioneer Day
10 a.m.-6 p.m.
Tunnel Coal Mine, Ashland
(570) 875-3850
www.pioneertunnel.com
Aug. 20
Drumming at the Point
7-8 p.m.
Shikellamy State Park Point
Area
Free
statepark.org
statepark.org
Aug. 22
6th Annual Celtic Festival
11 a.m.-6 p.m.
Spyglass Ridge Winery,
Sunbury
(570) 286-9911
www.spyglassridgewinery.
com
Sept. 11-13
Westy Hogan Trapshooting
Tournament
9 a.m.-dusk
Valley Gun Club, Elysburg
(570) 672-9747
www.pssatrap.org
Sept. 12-20
Milton Harvest Festival
Arts and crafts, antiques,
food, music, Milton Model
Train Museum; 28-mile bike
race; canoe/kayak river
trip; 43-mile car cruise.
(570) 742-8736
www.miltonharvestfestival.
org
Sept. 19
Fall Equinox Celebration
Shikellamy Overlook
statepark.org
Sept. 19-24
All American Dairy Show
PA Farm Show Complex,
Harrisburg
(717) 787-5373;
[email protected]
www.allamerican.state.
pa.us
Oct. 3-4
Heritage Days
Warrior Run-Fort Freeland
www.wrffhs.org
Oct. 4
Pennsylvania Indian Festival
1-4 p.m.
Fort Hunter Mansion and
Park, Harrisburg
(717) 599-5188
www.forthunter.org
Oct. 8-17
Pennsylvania National
Horse Show
Harrisburg
(717) 770-0222;
[email protected]
www.panational.org
Oct. 9-11
Covered Bridge &
Arts Festival
Knoebels Amusement
Resort, Elysburg
(570) 784-8279
www.iTourColumbia
Montour.com
Oct. 10
Fall Family Fun Day
Noon-4 p.m.
Ned Smith Center for
Nature and Art, Millersburg
$5
(717) 692-3699
[email protected]
www.nedsmithcenter.org
Oct. 11
Harvest Festival
Noon-4 p.m.
Shikellamy State Park Point
Pavilion
statepark.org
No entrance fee
Menu costs varies
statepark.org
Covered Bridge Bike Tour
Knoebels Amusement
Resort, Elysburg
(570) 784-6524
www.dutchwheelman.com
Oct. 23-25
PA State 4-H Horse Show
Harrisburg
(814) 863-3657;
[email protected]
www.das.psu.edu
Oct. 24
Northumberland’s 5th
Annual Fall Festival
4-7 p.m.
King Street Park,
Northumberland (in case
of rain, Second Street
Community Center at
Second and Orange streets
in Northumberland)
(570) 473-7563
Free
www.northumberland
borough.com
Haunted Walks at
Pineknotter Park
6:30 p.m.
Pineknotter Park,
Northumberland
(570) 473-7563
Kids younger than 12: $2;
adults: $3
www.northumberland
borough.com
Nov. 1
Heritage Day
Priestley House,
Northumberland
(570) 473-9474
www.josephpriestlyhouse.
org
ROCKWELL
CENTER
Quality Assisted Living
at Prices You Can Afford
• Activities of Daily Living
• Medication Assistance
• Dining Services
• Planned Activities
• Laboratory Services
Across
1. Philip __ (US
ambassador
to UK 1997-2001)
6. Keen
10. Joseph Alois
Ratzinger
14. Conscious
15. __skirt
16. Not up
17. We cautioned
monk?
20. Even though
21. __-wheeler
22. __ precedent
24. Sticky stuff
25. Adjacent to, as
land
28. Come again?
30. Just open
34. Streak
35. Rounds
36. Highly ornamented
style
38. Preserved pup
pen?
41. Breakfast order,
maybe
42. It puts the ‘pop’
in pop
43. Had a bite
44. Like a smelly cigar
45. Burn slightly
46. Garden __
47. Behave
49. Sea weed
25. Passion
26. Present day
Myanmar, once
27. Let loose
29. Charley __
30. King beater
31. He had a whale of
a time
32. Severe
33. __ off (secured)
35. A close relative
36. Make amends
37. Eggs
39. They bugle
40. Lie in the tub
Down
45. Walked briskly
1. Dalai __
46. Like some
2. Missing roll call?
staircases
3. Apply crudely
47. Wheel of Fortune
4. Part of E.M.H.
purchase, perhaps
5. Lace again
48. S.A. shrubs
6. “__ Blue”, Ethel
targeted by the DEA
Waters’ classic
50. Let slip
7. Grape holder
51. Kind of poem
8. __ Girls (Ray &
52. A buck in Bulgaria
Saliers)
53. Evian and Eeds
9. San __
54. __ She Lovely
10. Warsaw__
(Stevie Wonder hit)
11. Instrument once
55. Panache
known as the ‘hautbois’ 57. Word on a Miller
12. Cute dog
label
13. First nudist colony? 58. Pertaining to
18. Try
hearing
19. Dr. __ (British TV
59. Monthly payment,
series)
perhaps
23. Company name
61. Quantity, abbrev.
in many Roadrunner
cartoons
51. Setting for
Shakespeare’s
Hamlet
56. Man on the Main
60. Copperplate Isis?
62. __ Denisovich
(Solzhenitsyn character)
63. Occupant of 13
down
64. Like some sheets
65. Play people
66. Told where to go
67. Choose
32 S. Turbot Ave., Milton, PA
(570) 742-4100
www.therockwellcenter.com
©Dave Fisher
ANSWERS ON PAGE 61
Pennsylvania 57
DATES TO REMEMBER
Aug. 22
District V Horse and
“Pony Show
9 a.m.-5 p.m.
Grange Fairgrounds,
Centre Hall
Free
Sept. 20-26
81st Annual Beaver
Community Fair
Beaver Springs
(570) 658-4963
www.beaverfair.org
Sept. 5-12
Juniata County Fair
Juniata County
Fairgrounds, Port Royal
Adults: $3; students: $1
www.juniatacountyfair.
com
Sept. 25-27
Middlecreek Valley
Antique Association
Fall Show
Selinsgrove
(570) 837-1237
www.middlecreek-valleyantiques-assn.org
Sept. 12-19
McClure Bean Soup
Festival & Fair
Daily: 4 p.m.-11 p.m.;
Sept. 19: starts at noon
McClure
(570) 658-7282
www.mcclurebean
soup.com
Sept. 26
Selinsgrove Market
Street Festival
8:30 a.m.-4:30 p.m.
Downtown Selinsgrove
Free
(570) 372-4352;
[email protected]
www.selinsgrove.net
�dvanced �reatment.
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treatment experience. That’s
why we work so hard to make
sure our technology is stateof-the-art, our facilities are
comfortable and convenient,
and that we treat you with the
utmost care and compassion.
Call us today to schedule an
appointment at a location
near you.
Oct. 3
Newport Canal Day
10 a.m.-2 p.m.
(717) 567-3153
Oct. 10
Kidsgrove Fall Festival
Morning
Kidsgrove, Selinsgrove
Free
(570) 374-2311
Oct. 10-11
Harvest Festival at Shade
Mountain Winery
Middleburg
(570) 837-3644
www.shademountain
winery.com
Oct. 24-25
Fall Open House and
Craft Fair
Hunters Valley Winery
Liverpool
(717) 444-7211
www.huntersvalley
wines.com
Oct. 29-30
“The Sound of Music”
Oct. 29-30: 8 p.m.;
Oct. 31: 2:30 and 8 p.m;
Nov. 1-2:30 p.m.;
Nov. 6-7: 8 p.m.
Susquehanna University/
Degenstein Center
Theater Selinsgrove
(570) 372-4118
Adults $20, senior citizens
$15, non-SU students $10
www.susqu.edu
Nov. 7
Jack’s Mountain Open
House
Penns Creek and
Middleburg
(570) 837-3644
www.shademountain
winery.com
What’s going on?
For your event to be considered for
inclusion in the calendar, please send
information to Inside Pennsylvania, 200
Market St., Sunbury, PA 17801.
Selinsgrove | Lewisburg | Williamsport | Elysburg
374-8555 | 523-9200 | 323-8181 | 672-1101
DATES TO REMEMBER
Downtown Scranton
Free
www.lafestaitaliana.org
Sept. 11
Coal Mining Songs &
Traditional American Folk
Music
6:30-8:30 p.m.
PPL Susquehanna
Riverlands, Berwick
(866) 832-3312
www.pplpreserves.com
August 22, 29, Sept. 5,
Oct. 3, 10, 24
Steamtown Excursion
Departs 1 p.m., returns
approx. 3 p.m. (Pumpkin
Express: departs 11 a.m.,
returns 12:30 p.m.; Fall
Foliage: departs 2 p.m.,
returns 3:30 p.m.)
Moscow
(888) 693-9391
www.nps.gov/stea.
Aug. 10-15
Montour DeLong Fair
Washingtonville
(570) 437-2178
Aug. 15
Boondockers 4x4 Club
Truck Show & Mud Bog
Summerhill Fire Company
Berwick
8 a.m.
(570) 594-0614
www.boondockers4x4
club.com
Aug. 15-16
Bloomsburg Bike Fest
Aug. 15: 9 a.m.-9 p.m.;
Aug. 16: 9 a.m.-4 p.m.
Bloomsburg Fairgrounds
(570) 204-6319
www.bloombikefest.com
Art Fest
Aug. 15: 11 a.m.-7 p.m.;
Aug. 16: 11 a.m.-4 p.m.
Downtown Bloomsburg
(570) 784-2522
Aug. 15, Oct. 4, 11, 18, 25
Steamtown Excursion
Departs 11 a.m., returns
approx. 3 p.m.
Tobyhanna
(888) 693-9391,
Adults (17–61) $31; seniors
(62+) $26; children (6–16)
$20; children (to age 5)
Free (ticket required)
www.nps.gov/stea
Aug. 28
Market Street Mile
6:30 p.m.
Bloomsburg
(570) 389-5123
Aug. 29
Rain date: Aug. 30
Car Show
Registration 8 a.m.-noon
Numidia Dragway,
Catawissa
(570) 799-5806
Pre-registered $15; day of
show $20; spectator $7
Sept. 4-6
18th Antique Farm
Machinery Show
Montour Delong
Fairgrounds,
Washingtonville
(570) 275-8204
www.mafmca.com
Sept. 12
Fall Arts & Crafts Fair
9 a.m.-5 p.m.
Mill Street, Danville
(570) 279-4254
Sept. 17-Oct. 18
Bloomsburg Theatre
Ensemble presents
“Playboy of the Western
World”
Alvina Krause Theatre,
Bloomsburg
(570) 784-8181
www.bte.org
Sept. 25-26
Pumpkin Festival
Kick-Off Weekend
Sept. 25: 10 a.m.-9:30
p.m.; Sept. 26: 10 a.m.-7
p.m.
Rohrbach's Farm Market,
Catawissa
(570) 356-7654
www.rohrbachsfarm.net
Sept. 26-Oct. 3
155th Annual
Bloomsburg Fair
(570) 784-4949
www.bloomsburgfair.com
Oct. 3
Airing of the Quilts
9 a.m.-4 p.m.
Tunkhannock; Free
(570) 836-7575
www.airingofthequilts.com
Oct. 3-4
Annual Heritage Days
Hower Slote House
McEwensville
www.freelandfarm.org
Oct. 9-10, 16-17, 24
Pumpkin Fall Festival
Oct. 9: 10 a.m.-dusk;
Oct. 10: 9 a.m.-dusk;
Oct. 16-17: 10 a.m.-7 p.m.;
Oct. 24:10 a.m.-9:30 p.m.
Rohrbach’s Farm Market
Catawissa
(570) 356-7654
www.rohrbachsfarm.net
Oct. 31
Annual 5K Race &
Community Walk
9 a.m.
Community Center,
Danville
(570) 275-3001
www.rivertownrace.com
Nov. 7
Broadway Theatre
League of NEPA Gala
5:30 p.m.
Scranton Cultural Center
(570) 342-7784
www.broadwayscranton.
com
Nov. 14-15
Antiques at Bloomsburg
Nov. 14: 11 a.m.-6 p.m.;
Nov. 15: 11 a.m.-5 p.m.
(570) 323-5108
Sept. 5
Fall Arts & Crafts Fair
Mill Street, Danville
(570) 279-4254
Sept. 5-7
La Festa Italiana
Sept. 5-6: noon-11 p.m.;
Sept. 7: noon-9 p.m.
Pennsylvania 59
DATES TO REMEMBER
Through Oct. 24
“Pennsylvania Quilts:
Studies in Color”
Packwood House
Museum, Lewisburg
(570) 524-0323
www.packwood
housemuseum.com
Through Nov. 1
“Will You Marry Me?”
Courtship & Marriage
in Victorian America
Slifer House Museum,
Lewisburg
(570) 524-2245
Through Aug. 15
37th Annual Clinton
County Fair
Mackeyville Fairgrounds,
Exit 178 off I-80
(570) 726-4148
www.clintoncountyfair
pa.com
Aug. 12-15
Rural Heritage Days
Dale/Engle/Walker
House, Lewisburg
(570) 524-8666
www.unioncounty
historicalsociety.org
Wine Festival
Bastress Mountain Winery
11 a.m.-6 p.m.
(570) 745-2332
In advance $15;
at door $20
www.bastress
mountainwinery.com
Aug. 21-23
Quilt Weekend
Packwood House
Musuem, Lewisburg
(570) 524-0323
www.packwood
housemuseum.com
Aug. 21-30
Little League World Series
South Williamsport
(570) 326-1921
www.littleleague.com
39th Annual Historic
New Berlin Day
9 a.m.-4 p.m.
New Berlin
(570) 966-2677
www.newberlinpa.com
Sept. 3-7
Hyner Hang Gliding Club
Labor Day Fly-In
Hyner View State Park
(610) 488-9478
Free for spectators
www.hynerclub.com/
events%20calendar.htm
Sept. 10-13
35th Annual Fall Show
Penns Cave, Centre Hall
(814) 364-9340
www.nittanyantique.org
Sept. 18-19
35th Annual Antiques
Show
Paul Geringer Social Hall,
Muncy
(570) 546-5917
$4
www.Muncy
HistoricalSociety.org
Sept. 18-20
Antique Tractor Festival
VFW grounds, Mifflinburg
(570) 966-7222
Free
Sept. 20
A Walk Through
Mifflinburg’s Past
5 p.m.
La Vieille Maison des
Livres, Mifflinburg
(570) 966-1355
Adults $5; children $2
www.buggymuseum.org
Oct. 2-3
Mifflinburg Oktoberfest
Oct. 2, 3-10 p.m.; Oct. 3,
11 a.m.-10 p.m.
VFW, Mifflinburg
(570) 966-16666
www.mifflinburgpa.com
Oct. 3
Bald Eagle Mountain
Megatransect
Bald Eagle Mountain
(570) 893-1868
pre-registration required
www.ultrahike.com
www.MuncyHistorical
Society.org
Oct. 3-4
Dutch Fall Festival
Aaronsburg
www.aaronsburg
civicclub.com
Oct. 11
Boalsburg Multi-Cultural
Columbus Festival: “200
Years of Culture Heritage”
Noon-4 p.m.
Free
(814) 466-6210
http://boalmuseum.com/
festival.htm
Oct. 8-11
Hyner Hang Gliding Club
Ox Roast Fly-In
Hyner View State Park
(610) 488-9478
Free for spectators
www.hynerclub.com/
events%20calendar.htm
Oct. 9-11
PA State Flaming
Foliage Festival
Renovo
(570) 923-2411
Buffalo Valley Antique
Machinery Autumn
Exhibit
Lewisburg
(570) 538-2741
www.cmlb.net/bvama
Oct. 10
Woolly Worm Festival
Lewisburg
(570) 412-1227
www.woollyworm.org
Archaeology Day
Muncy Heritage Park and
Nature Trail, Muncy
9 a.m. to 1 p.m.; Free
(570) 546-5917
Oct. 24-25
Children’s Halloween Trail
and Festival
(814) 863-2000
Trail $5; festival free
ShaversCreek@outreach.
psu.edu
Oct. 31
Fall Festival
Masonic Temple;
Downtown Lock Haven
(570) 748-1576
www.lockhaven.org
Nov. 6-7
3rd Annual Artist
Exhibition
Muncy Historical Society,
Muncy
(570) 546-5917
Free
www.Muncy
HistoricalSociety.org
Stroll Through The Arts
Lewisburg
(570) 524-5221
www.lewisburgpa.com
Crossword answers
Apply at norrybank.com
FROM PAGE 57
GOOD LOANS
TO
GOOD CUSTOMERS
FROM
GOOD BANKERS
WE’RE STILL
The Northumberland
National Bank
Front Street
473-3531
Weis Markets
374-5533
Member
FDIC
Hummels Wharf
884-1050
Sunbury Office & Drive-In
286-8856
Hilsher’s General Store
884-1052
Our Customers Always Come First
bon appétit
A guide to finding the perfect dining experience in the
central Susquehanna Valley. Enjoy a casual meal, fine
dining or specialties at these local establishments!
...Where Old World Comfor t
Meets New World Cuisine...
A delightful, tasty selection
of Chinese, American
& Traditional Cuisines!
Slow Roasted
Prime Rib Daily
Best Crab Cakes
on Rts. 11 & 15
Selinsgrove Hotel
Don’t Miss Our Hibachi Grill!!
225 North Market Street � Selinsgrove, PA
570-374-1999
BREAKFAST - M-Sa 7:00am-11:00am
LUNCH - M-Sa 11:00am-2:00pm DINNER - M-Sa 4:30pm-9:00pm
Daily Specials
Colonial Village Plaza • Rts 11 & 15 •
Shamokin Dam • 570.884.2222
Saturday Night Prime Rib • Great Charbroiled Steaks and Burgers
Non-Smoking • Friendly Atmosphere
Lg. Selection of Import & Domestic Beer Available for Take Out
Shade Mt. Wine. • Beautiful Outdoor Patio
Private Banquet Room
Available
717.834.9099
HOURS:
Monday–Friday
11:00 am–10:00 pm
Saturday
4:00–10:00 pm
Sunday
11:00 am–9:00 pm
Rts. 11/15 North, 7 mi.
north of Duncannon,
south of Selinsgrove
www.BurgundysRestaurant.net
Pennsylvania 61
W
PENNSYLVANIA PLANTS
Autumn pear
By Kathlene Arcuri
Photo by Joy Hockman
ander down a
Pennsylvania country
road on a crisp autumn
day, past an abandoned farmstead,
and you may discover a gnarled
pear tree waiting to be divested of
its russet bounty.
Pyrus communis has traveled a
long way to adorn our woodlands
and orchards.
Originally from Asia, this apple
and quince relative has been
cultivated for more than 4,000
years — migrating to Europe and
then hitching a ride with colonists
in the form of cuttings. Native it is
not, but its presence in our lives has
been profound.
In spring, the pear tree’s white
floral bower delights the senses.
The supporting frame provides
prized lumber for furniture makers.
Pear leaves can even be used for a
rich yellow dye.
Come fall, this ancient friend
awaits harvest, perhaps to make
perry (a cider alternative);
certainly to eat plucked right from
the tree, with juicy dribbles; and
for winter storage, if picked slightly
under-ripe.
However, there is trouble in
paradise. Some of the old standards
are being lost to monoculture and
exotic diseases. The “Bartlett”
rules the commercial pear industry
in this country, accounting for
more than half of the pear harvest,
and assigning other cultivars to
near oblivion. Fireblight has also
devastated many of the old trees
grown by our forefathers.
Yet right here in Pennsylvania,
three delicious fireblight-resistant
pears — Kieffer, Seckel and Tyson
— were developed by early settlers
and deserve to be preserved for
their aromatic, spicy goodness.
So consider: That old farmstead
pear may be on the verge of
extinction. If a taste of its fruit
pleases you, try taking a small
cutting from a woody stem and
growing it out in your home garden
as an autumnal gift to future
generations — Homer’s “gift from
the gods.”
■ Kathleen Arcuri, of Benton,
is a retired psychologist who
devotes her time to gardening and
grandmothering. Joy Hockman
is a former elementary school
teacher and clinical psychologist
who now enjoys photographing
wildflowers.
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You’ll Drive Away Smiling!
2009 Dodge
Caliber
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300
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Avenger
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Journey
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Visit the Friendliest Sales Professionals in Central Pennsylvania!
CALL FOR SPECIAL PRICING!
NOW AT TWO GREAT LOCATIONS!
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Call Us At (570) 286-2100
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Rt. 11/15 (At the Bridge), Selinsgrove
Where You Get Your Best Buy!
Call Us At (570) 374-1166

Pennsylvania - The Daily Item

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