Inside Pennsylvania Magazine

Transcription

+5
health & wellness edition
Zumba – It’s
Good for
What Ails You
Cheese From
the Valley
Basketball’s
Pink Zone
SPRING
‘15
insidepamagazine.com
Living the
Good Life at
RiverWoods
Perennial Herbs
For Gardeners
INSIDE: When Will The Onion Snow Fall?
SPRING 2015
$3.95
1
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James W. Morgan Jr., MD, FACS
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to Surgical Specialists of Evangelical.
2
Inside Pennsylvania | February 2015
Todd M. Stefan, MD, FACS, RPVI
John F. Turner, MD, FACS
magazine staff
Gary Grossman
publisher
Joanne Arbogast
a letter from the editor
editor
ide
0VU
PCM8E@8
Bryce Kile
design editor
PatriciaBennett
writers/contributors
Beth Knauer
director advertising
advertising sales manager
Cindy O. Herman
John L. Moore,
Tabitha Goodling
Daniel Gasteiger
Rick Dandes
Freddi Carlip
Jeffrey B. Roth
Jerri Brouse
Jeffrey Allen Federowicz
Drucilla Aumiller
Vikki Petersen
Karen Lynn Zeedick
photo staff
Robert Inglis
Justin Engle
Amanda August
information technology
Larry Schaeffer
circulation director
Fred Scheller
controller
Leonard Machesic
inside pennsylvania:
Office (570) 988-5364
Fax
(570) 988-5348 – Advertising
(570) 286-7695 – Editorial
Advertising sales: 570-863-3208
subscriptions: 570-988-5483
email: [email protected]
write: Inside Pennsylvania Magazine
200 Market Street
Sunbury, PA 17801
Inside Pennsylvania (ISSN 1935-4738) is published
quarterly at 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 2014
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.
www.insidepamagazine.com
S
oon the onion snow will fall.
If you live outside Central Pennsylvania, you may not
understand that at all. And if you dislike onions, the very thought
onions could fall from the sky might give you the shakes.
You dislike onions, you say? For shame. Onions don’t get nearly
the respect they deserve.
Did you know people were eating onions long before farming
– and even writing – was invented? Even the first Pilgrims
understood their value. They packed them along for their journey
to America, though it turned out not to be necessary. Wild ones
were plentiful; Native Americans were already enjoying them.
But onions go much further back in history than that.
In India, in the 6th century B.C., the onion was celebrated as
a medicine — a diuretic, good for digestion, the heart, the eyes
and the joints. The Greeks used onions to prepare athletes for the
Olympic Games – not just consuming them but guzzling onion
juice and smearing them on their bodies. The early Romans put
a lot of stock in the onion’s healing powers, believing they could
cure vision problems, induce sleep, heal mouth sores, toothaches,
dog bites and dysentery.
The onion packs a powerful punch. Don’t trust me — the above
history lesson is courtesy of The National Onion Association.
Read more at www.onions-usa.org
Appropriate for this, our annual health-oriented issue, no?
JOTJEF
• • • • •
Inside, we turn your attention to improving your well-being.
Chef Paul shares spring meal recipes with fresh herbs and of
course, onions. Cooking vegetables releases their flavor, he says.
The aroma produced by cutting and simmering onions can spark
your tear ducts as well as your tastebuds.
Daniel Gasteiger urges you to start plotting your garden now.
He suggests a variety of easy-to-grow herbs recognized as
potential antibiotics, antioxidants and anti-inflammatories. Jerri
Brouse also explains why it’s time to get back into the garden,
because there’s one thing that needs to be planted before the last
snow falls.
And yes, of course, that would be the onion.
When will the 2015 onion snow happen? For fun, send me your
best prediction at [email protected]
EDITOR
3
SHARE W I T H US!
Letters to inside pennsylvania are always welcome.
We also like photos from around the Valley, like the
one shown above. photos must be submitted via email
untouched (right from the camera) at 300 dpi minimum.
submit photos and letter to us at 200 market st., sunbury,
pA 17801 or email to [email protected].
Dear Inside Pennsylvania,
Dear IPA,
i enjoyed the article on the german feather trees
(“Feather Trees: no Longer a Lost Art,” Winter 2014).
i have a very, very old one. i don’t remember seeing
it when i was little but my mother had it among her
things. she would buy things at auctions and sales and
it may have been something she picked up that way.
or maybe it belonged to my grandmother. i don’t take
it out very often because the feathers fly off.
— Patricia Toohey
Danville, PA
i am not really a fan of wrestling, but i read Harold
Raker’s article (“Wrestling up a good time,” november
2014) and found it pretty interesting. Wrestling
really is something very near and dear to central
pennsylvanians — the sport has an amazing number of
diehard fans. everyone talks about it and my town has
had its share of wrestling stars. i’m going to check out
some matches this year and see firsthand what all the
fuss is about.
— Mark Miller
Milton, PA.
Hi,
Two years ago (possibly three?) about this time, i saw
an article in your magazine regarding an old West end
Lumber company (union county).
There was a photo, i think taken in Laurel park. my
great grandfather — Harry Walls — was in the photo.
The write-up even mentioned my great-grandmother,
chestia sholter Walls, as the woman who fed all the
men on the mountainside — hard work!
Thank you,
Penny L. Johnson
4
Dear Inside PA,
“pennsylvania Barn stories” (Inside Pennsylvania
Books, november 2014) looks like a good book but
the website provided did not give me information on
placing an order. is the book available locally?”
— Dianne M.
Lewisburg, PA
Editor’s note: Dianne is correct; the website provided was
incomplete. The correct site is www.blurb.com/b/5503236pennsylvania-barn-stories.
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5
2015
ontents
SPRING
features»
8
Cover Story: Living the
Good Life at RiverWoods
12
The Most Important
Relationship
14
Zumba: It’s Good
for What Ails You
16
26
36
Basketball’s Pink Zone
44
Danville’s First
Hospital Turns 100
48
Riding Toward
Recovery: Random
Canyon’s Therapeutic
Riding Program
52
Profiles In Business:
» Nottingham Village
» Sculptures Island Salon
» Owens Farm
» Stein’s Flowers
56
When Will the 2015
Onion Snow Fall?
16
Cheese From the Valley
26
In the Garden: 5
Perennial Herbs
for Gardeners
More photos online
dailyitem.smugmug.com
click the categories list and
look for “insidepAmagazine”
6
14
36
44
56
departments»
18
Chef Paul: Orchestrate A
Unique, Spring Meal With
Chicken Saltimbocca
20
34
New Books: “Deep River Burning”
42
Shopping Spree: Gifts and
Goodies From Local Businesses
53
54
Fiction: “I Watch The Day”
58
Calendar: What’s Happening
Around the Valley
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By Rick Dandes
cover story
Living the Good
Life at RiverWoods
W
ellness is central
to the core beliefs,
activities and social
programs at RiverWoods in
Lewisburg, a senior living
community preparing for its
100th anniversary in 2016.
It is true that
we emphasize
mind, body and
spirit here.
“It is true that we emphasize mind,
body and spirit here,” said Cookie
Connolly, wellness director. “And that’s
because our goal is to keep our residents
as independent as possible for as long
as possible. It’s one thing to do physical
activities; but we also strive to keep the
mind sharp using various techniques,
some as simple as providing jigsaw
puzzles for residents.”
Residents at RiverWoods have to be at
least 62 years old — although for couples,
only one person has to be that age or
older. “We have many people — some in
their mid-90s — who remain very active,
still living in independent housing.”
Right now the average age of a movingin resident is about 75. The average age,
however, fluctuates.
The facility provides a number of fitness
possibilities, beginning with a mile and a
8
half walking trail that is paved. Along that
trail are eight Playworld Systems stations
called the Life Trail. The system was
created by Playworld to give older, active
adults the freedom of revitalizing fitness
in an outdoor workout designed to make
it easier for users to perform daily tasks
and enjoy a better quality of life.
Developed in collaboration with
American Fitness Professionals
Association (AFPA) Functional Fitness
Certified kinesiology and gerontology
specialist Danielle DuVall, the advanced
system includes 21 activity panels built
on the principles of functional fitness:
progressively challenging exercises
patterned after the twists, turns and
movements of everyday life.
“Six years ago,” Connolly explained,
“Playworld did a study on the campus
with our seniors in regards to health and
wellness of their equipment and with
older adults. And it was very successful.
They also tested some prototype
equipment with our residents and made
changes based on the feedback they
received. The donated eight Life Trail
stations to RiverWoods in thanks for that
collaboration.”
At those stations, residents can exercise
their upper body, balance, flexibility and
strength. There are two stations for people
in a wheelchair.
“I’m responsible for the wellness on
the campus,” Connolly continued. “I do
some work with personal care residents
and occasionally I go over to the nursing
center.”
Connolly teaches Tai Chi, yoga, a class
where people with arthritis can exercise
and a strength-training class with rubber
bands.
“Several of us recently got certified
for the Sun Style of Tai Chi,” she said. “I
teach yoga and Tai Chi for fitness — not
so much as an art form, but as a form of
fitness.”
RiverWoods also offers a full class
schedule in the pool.
“We have a full-time lifeguard,”
Connolly said. “We are open to the
community for 50 public memberships
and have a two-year waiting list to get
into the pool.”
Aside from the physical aspects of
fitness, Connolly runs a speaker series
called Learn and Live, where once a
month a community member will come
in and speak on a different subject. The
series has included former Lewisburg
councilman Trey Casmir to talk
about acupuncture, reflexologists and
neurologists talking about brain plasticity.
“It’s been a pretty wide range of subjects”
she said.
Connolly works closely with
RiverWoods’ physical therapy department
for independent living and personal care.
“If I see a need in a resident I am talking
to, I’ll refer them to perhaps physical
therapy and when they are through
helping the resident, they’ll come back to
me. It’s a good-cop bad-cop relationship
and it works especially well with people
who would never step into a gym.
“For many of this population, a gym
environment is foreign to them so we try
to make it as user-friendly as possible.”
Baby Boomers are starting to look
at retirement communities, Connolly
observed, “and they are very health
conscious. One of our residents is a yoga
instructor and she will be teaching a yoga
class because she lives here and wants her
peers and herself to stay fit. I would say
the environment here is very focused on
fitness.”
A first-rate exercise room is also
available to residents — and staff. It offers
a fitness elliptical machine, treadmill,
Rob Lnglis
Rob Lnglis
Residents at RiverWoods in Lewisburg go
through a rubber band exercise class.
RiverWoods residents Cindy Nickelsen, left and
Sally Nungesser talk while exercising in the pool.
9
cover story
Lois Hunter does a bicep curl at an exercise
class at RiverWoods in Lewisburg.
work benches and free weights.
Mental fitness — keeping the mind
active — is also an integral part of the
program. You’ll see residents of all ages
busy doing puzzles.
Other activities include a water
volleyball group and there is a pool/
billiards league on Tuesday night. There is
even a wood shop where some residents
make items available for sale in the gift
shop.
“I find that resident-driven activities
work the best,” Connolly said.
Currently living at RiverWoods are
143 independent living residents, 55 in
personal care and 160 in the nursing
care unit. There are 53 cottages and 64
apartments on campus. Most residents
have some connection to the area; either
they worked here or their children are
here. Bucknell is a huge draw — some of
the residents are former teachers.
The History Behind
RiverWoods
That is a far cry from the few first
residents who moved into the facility
in May 1916, with a formal opening
celebration held in August of that year.
The history of the facility actually dates
back to 1879, when Adolph Weidermeyer
left a bequest of $115,000 to establish a
home for orphaned children. In 1910, a
plan for a combined Old People’s Home
and Children’s Home was established by
the Central Pennsylvania Conference of
the Evangelical Church, which held the
funds and raised additional money. A
charter for this new facility was granted
on Jan. 13, 1912, under the name United
Evangelical Home.
Purchase of the Ross Mansion (formerly
the home of Eli Slifer, Secretary of the
10
Rob Lnglis
...we try to make
it as user-friendly
as possible.
Commonwealth of Pennsylvania) and
119 acres of farmland was completed in
1915 and an administrator was hired.
The orphanage was completed in 1921
and remained in operation until 1959.
During its 38-year history, more than 250
children called the orphage home.
In 1926, the Evangelical Home opened
a hospital on the campus which also
served the larger community. By 1953,
ownership of the hospital had been
transferred to a community managing
board and what we now know as
Evangelical Community Hospital opened,
have been built on land donated by the
Evangelical Home.
With the focus solely on caring for
seniors, Riverview Manor was opened
in 1969 as housing for independent
residents. Next, plans were made to build
a state-of-the-art nursing care center.
Opening in 1970 with 102 beds, additions
were constructed over a five-year period
bringing the total number of beds to 226.
Cottages for independent-living residents
were constructed, beginning in 1975 and
in 2003, RidgeCrest Court was opened
with additional independent-living
options.
In 1996 the Lewisburg campus was
renamed RiverWoods Senior Living
Community.
Today at RiverWoods, modernization
and expansion remains an ongoing
process. Construction has begun to
renovate areas of the skilled nursing unit
and later this spring, new construction
will focus on a skilled nursing
rehabilitation center.
With more than 300 workers, it is the
fourth largest employer in Union County.
RiverWoods, a faith-based nonprofit
organization, is owned by Albright Care
Services.
I find that residentdriven activities
work the best.
RoB LngLis
RiverWoods Wellness Director Cookie
Connolly, left, leads a group of residents in a
rubber band exercise class.
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11
The Most Important Relationship
By Terry Barnett-martin, LmFT
T
he most important
relationship of your life
is the one you have with
yourself. When you were
born, you were already
perfectly you, ready to
unfold. To the extent that
you were encouraged to
be you and not just the
reflection of those around
you, you came to know and
love yourself.
However, even with the best of parents,
family and community, you can get lost
from yourself in an attempt to please or
protect yourself from others and that
takes you on a road far from the best of
your true self. It’s time to reclaim and
cherish yourself.
February is relationship month, which
some may think is just about romance
and being in love, but it’s really the time
of the year that reminds you to touch in
with yourself, to slow down and listen to
the voice of your own heart and to say
and do loving things for yourself … in
essence, to romance yourself. Too often
we look outside of ourselves waiting for
someone else to make us feel loved and
cherished. But love and the confidence
that comes with it, really starts from
within you.
The good news is, you can pour on
tender loving self-care with reckless
abandon and without excuses during this
month of love and relationship. The more
you love yourself the more you draw in
truly loving relationships to your life. The
secret to calling love into your life starts
with loving yourself and here are 4 tips to
becoming an expert at loving yourself:
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1.
Have your own best
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Think in terms of what the flight
attendant says to passengers on an
airplane before take off: “In case of an
emergency when the oxygen masks drop
from the ceiling above you, put on your
own oxygen mask first, before helping
others with theirs.” Often we focus on
what’s best for others while ignoring what
is right for ourselves. It is our primary
responsibility to take care of ourselves
so that when the time comes and the
opportunity to help others presents itself,
we will have reserve love and energy to
help. The tender, giving hearts of the
world often burn out all too soon, because
they neglect to take care of themselves.
Let February be the month that you
remember to take time for yourself, to
take stock of what matters most to you
and to realign your life to match your
intentions and purpose.
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February is National Relationship Month
2.
3.
Tend your relationship fences.
As much as possible surround
yourself with people who care about you
and leave room for you to be your best
self. In all relationships, even those that
are close and loving, it is imperative to
have proper fences to both connect you
to others and protect you from others
imposing on you. Taking the time to tend
your relationship fences is one of the most
loving things you can do for yourself
and for the people in your life. With the
people in your life with whom you feel
safe and respected, a simple fence is all
that is required to show where you end
and they begin. But with people who tend
to impose their way, intrude in your life,
hurt you or boss you around, you need
to visualize a strong and tall fence that
clearly prevents them from getting to you.
Well considered relationship fences can
give you peace of mind and a feeling of
safety and freedom to be your best.
Have your own back
when things get tough.
We all make mistakes, take wrong turns
and feel embarrassed at some time in our
lives. And even when you do everything
right, bad things can still happen that
leave you feeling at loose ends. But the
way you talk to yourself during those
times is key to your self-esteem. Instead
of berating yourself with attack thoughts
and self-ridicule, speak to yourself
with compassion and patience as a best
friend would. Take in the experience
as information to learn from and
move forward feeling wiser and better
equipped.
4.
Take the time to look yourself
in the mirror and give
yourself a reassuring wink.
How often do you look in the mirror
and focus on the flaws instead of your
innate beauty? How often do you sigh
and say, “It’ll have to do.” The truth is you
shouldn’t say anything to yourself that
you wouldn’t want someone else to say to
you. In fact, go the extra mile and wink at
yourself and say, “You’re amazing!” when
you pass a mirror. It will lift your spirits
and make you smile.
Let February, the month of love and
relationship, be your time to recalibrate
and refuel and focus on playing to your
strengths. Take extra special care of your
body, mind and soul. Treat your own
heart to flowers and candy, or gather your
loved ones together and share a delicious
meal. You are the only you there is in the
world. You matter and you are here for
a purpose, to do something that no one
else can do in the same way. When you
get that, deep in your heart and you treat
yourself with encouragement and loving
kindness, you will change the world, no
question.
Terry Barnett-Martin, M.S., LMFT is a
relationship counselor.
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13
Zumba:
It’s good for
what ails you
any damage.”
“It’s a lot of fun — a lot of good music,”
he Latin tunes are
shared Jeannie McLaughlin, 69, of
McClure. She said the exercise helps avoid
pumping through the
health concerns like cancer, high blood
stereo system. Hips are
pressure and diabetes.
shaking. Feet are sliding
Eunice Zeigler, 61, from Beavertown,
across the floor. Hair is
said she does Zumba to relieve stress.
“Zumba keeps me young,” added
swinging.
Harriet Botdorf, 70, of McClure.
It’s Zumba at the Middle Creek Area
“It really gets me moving,” said Connie
Community Center (MACC) in Beaver
Weader, 66, who lives in McClure. “We
Springs.
have a lot of fun. It’s a great way to get up
But this is not just any Zumba program.
and going in the morning.”
The participants’ average age is 65. This is
Sue Bubb, 64, of McClure, recently
Zumba Gold.
had back surgery — on four different
Becky Arnold, program coordinator at
occasions. Doing Zumba, she said, helps
MACC, leads the group that meets weekly
with her therapy.
8 to 8:45 a.m. Mondays and Wednesdays.
McLaughlin, who is also board president
Though the crowd that comes out to
at the MACC, said she and two of the
MACC for the program consists of
other ladies take three exercise classes on
mainly 60-something females, anyone is
Mondays. They do Zumba Gold, Strut
welcome.
and Stroll and Silver Sneakers.
Zumba Gold, Arnold said, “is for those
Joann Tate of McClure is new to the
just starting a fitness regime and for active
class. “I’m not very good at it,” she said
older adults.”
with a laugh, “but the girls here are a
Zumba is typically high-impact exercise
lot of fun. It’s good to get that heart and
and Latin dance, Arnold explained and
those muscles and everything moving at
this version is modified.
the same time.”
“With this group, I know what they are
Arnold tries to make it easy for
capable of. I give them direction and keep
beginners like Tate. “I do the same
it at a tempo to show them how to stay
repetitions to the same songs so that
safe. They can be active without causing
By Tabitha Goodling
T
Zumba keeps
me young.
14
It really gets me
moving. We have
a lot of fun.
Becky Arnold, program coordinator, leads a
Zumba Gold class at the Middlecreek Area
Community Center in Beaver Springs.
they’re used to it,” she said. In time, “they
become very comfortable. Every once in
a while I throw in a new song so no one
gets bored.”
Arnold pointed out that some insurance
plans pay for the class for those 65 and
older.
MACC, which is located at 1 Elm St.,
Beaver Springs, also offers the Silver
Sneakers program, a low-impact workout.
For more information: Call (570) 6582276 or visit www.zumba.com/en-US/
party and www.silversneakers.com.
It’s a lot of fun — a
lot of good music.
Amanda august
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15
By Tabitha Goodling
Basketball’s
Pink Zone
During halftime festivities at the 2014 game, 698 breast cancer
survivors gathered for a group photo. The Penn State Lady Lions
posted a 78-68 win over Wisconsin in the Eighth Annual Pink
Zone at Penn State game in front of 12,585 fans.
16
Mark Selders
N
othing but net and patterns of pink. The ninth annual Pink
Zone presented by Mount Nittany Health will take place
March 1 at the Bryce Jordan Center in State College. (A time
was not available as of press time. Check the website www.
pennsylvaniapinkzone.org).
Local women will be among the 700 or more breast cancer
survivors expected to come out for the Lady Lions basketball
game against University of Wisconisin.
Cheryl Delsite of Sunbury and Jeanie Wesner of Catawissa will
be attending the game again. It marks an important moment for
each woman as she marks one more year breast cancer free.
continued on page 24
17
Story/Photos by Cindy O. Herman
chef paul
Fresh herbs and ingredients always make
for a mouthwatering meal.
L
The first step with risotto
and vegetables is always
the vegetables; cook the
vegetables first to start
releasing the flavor.
18
ike a conductor at a symphony, Chef
Paul coaxed the best performance
out of an orchestra of ingredients — in
this case, a medley of chicken, prosciutto,
cheese, risotto, vegetables and spices that
combine to form Chicken Saltimbocca and
Risotto with Vegetables.
“Traditionally, Saltimbocca is made with veal,” Chef Paul said.
“I went with chicken because it makes it more approachable.
The last few times we had it at Le Jeune Chef, we sold out of it.
It’s a nice, popular dish with a lot of flavor.”
The symphony opened with risotto preparation: an onion,
carrot and celery ensemble in a pan of melted butter.
“The first step with risotto and vegetables is always the
vegetables,” Chef Paul said. “You want to cook the vegetables
first to start releasing the flavor.”
He sautéd them until the onions were doré — light brown —
and a tempting aroma filled the air.
With the vegetables browned, it was time to introduce notes of
fresh chopped chives and parsley.
“You want to add the savory herbs during the cooking process
Orchestrate a unique
spring meal with
Chicken Saltimbocca
Chef Paul Makes This Meal Sing
so they have a chance to do their magic,”
Chef Paul said, setting a steady rhythm
as he chopped the parsley. “If you add
them at the end, they won’t release their
flavors.”
Next up: Arborio rice, stirred in with
the sautéed vegetables and herbs to help
hydrate the outside of the rice before
adding the liquid. Chef Paul always uses
vegetable stock so he can add a vegetarian
option for guests. The risotto must then
be cooked slowly, adding liquid as it is
absorbed into the grain.
“The creaminess comes from the
Arborio rice releasing its starch over
time,” Chef Paul said. And unlike other
A Chicken Saltimbocca roll lies on a bed
of Risotto and braised greens.
You want to add
the savory herbs
during the cooking
process so they
have a chance to
do their magic.
rice, Arborio must be stirred frequently.
“When you see the rice start to swell
up, that’s when you add a little bit more
liquid. Stirring makes the sauce creamy.”
Keeping an eye on the risotto’s bubbling
undertones, Chef Paul orchestrated the
Chicken Saltimbocca, starting with a
decisive stroke of a very sharp knife as he
butterflied the meat into thin filets over
which he layered garlic, sage, prosciutto
and cheese. Even before rolling each
portion pinwheel-style, the result looked
impressive but was deceptively easy to
produce.
“Always start with the seam side down
so that it seals,” Chef Paul said as he
seared a chicken roll in a pan of hot oil.
“Otherwise it will open up.”
While the Chicken Saltimbocca rolls
baked to perfection in the oven, Chef
Paul brought the music out of a side dish
of braised greens and prepared a quick
yet flavorful sauce for the chicken, always
with an ear to bringing the individual
flavors to a pleasing crescendo and the
whole while adding vegetable stock
and stirring the risotto till it took
center stage.
“See how it’s come up (in the
pot)?” he said as he stirred one
final time. “See how it doesn’t
look translucent anymore? It
looks white. See how it looks
so creamy?” He threw his
head back and laughed in
triumph. “Ahahahaha!”
Like a proud maestro,
he assembled the meal on
a plate: risotto, chicken,
greens and sauce — a
symphony worth savoring.
More on Page 20
19
new books
“Deep River Burning”
by Donelle Dreese
Wido Publishing
$11.77, paperback.
Denver Oakley’s
home town of
Adena, Pa., has
become a world on
fire. The abandoned
coal mines
underneath the town
are a blazing inferno,
the escaping smoke
and gases killing
vegetation and
making residents
sick. Denver, who
recently lost her
parents, feels adrift and alone. She sells the family
home, drops out of college and takes refuge in
Isabel Beach, N.C.. There, white, scalloped beaches
and a coastal wildlife sanctuary provide Denver
with a sense of belonging and a new focus.
And then she receives a letter from Josh, a
good friend who disappeared from Adena
before Denver left. In the letter, Josh asks her
to return to their hometown and meet with
him at their old meeting place on the river.
She thought she’d never go back and is still not
convinced she can re-open those old wounds.
Tips from The Chef:
• Traditionally, risotto is stirred with a wooden spoon.
Necessary? Not really. Wood was chosen because
risotto involves lots of stirring and a wooden
spoon would not discolor the rice. But Chef Paul
didn’t hover over his risotto — he just gave it
frequent stirrings throughout the cooking time.
• Is the rice done? Use the pro’s trick: Press a piece of rice
against a cutting board. If the rice breaks into hard grains,
it’s not done. Add more liquid to hydrate the rice and keep
cooking until the pressed grain feels uniformly smooth.
• Remember, short-grain rice like Arborio should be
creamy when done. Hard-grain rice like Uncle Ben’s
should cook into fluffy, individual grains of rice.
• Butterflying a chicken breast requires a ferociously
sharp knife. Chef Paul relies on his rectangularshaped Mercer Knife, sold at The College Store
at Pennsylvania College of Technology.
• If you have trouble filleting the chicken, ask your
butcher to do it for you. Or try pounding it flat. No
meat mallet? Use the bottom of a frying pan.
• If, even after filleting the chicken, you just can’t
get it to roll properly, “Don’t fret,” says Chef Paul.
Put the stuffing (spices, garlic, prosciutto, cheese)
on top and tell guests that’s how it’s supposed to
be. Don’t throw it out — people love food topped
with cheese. “Give up all that flavor? No way!”
• “You can change the recipes around any way you like,”
Chef Paul says. Don’t like prosciutto? Use the ham of
your choice. Fresh herbs are always best, but dried will
do. Personalize your meal with the ingredients you love.
But if she ignores the letter, Denver will
always wonder what might have been.
Donelle Dreese’s story is loosely based on the mine
fire in Centralia, “which left a big impression on me
when I was growing up” in Selinsgrove, she said.
She studied music and English at Susquehanna
University and received her Ph.D. in English from
Indiana University of Pennsylvania before moving to
Kentucky, where she currently teaches in the English
Department at Northern Kentucky University.
Her books include the novel “Deep River Burning”
and the young adult vignette
novella “Dragonflies in the
Cowburbs.” She is the author
of “America’s Natural Places:
East and Northeast” and
three poetry collections,
including her most recent
book, “Sophrosyne.” She
currently serves as assistant
editor for the Journal
of Kentucky Studies.
20
Like a proud maestro, Chef Paul
brings the music out of individual
ingredients and creates a
symphony of culinary delight.
chef paul’s recipes
Chicken Saltimbocca
chef paul bio
Yield = 6 dinner portions
less (about 2 lbs.)
6 chicken breasts, boneless, skin
ne
fi
d
ppe
cho
ic,
garl
h
fres
3 tsp.
Black pepper, to taste
left whole
12 fresh sage leaves, no stems, , sliced
¼ lb. prosciutto or smoked ham
very thin (at least 6 slices)
6 slices mozzarella cheese, thin
1 cup flour
2 tsp. salt
1 tsp. black pepper, ground
½ c. virgin olive oil
1 pint chicken stock
1 cup Marsala wine
pound them lightly
1. Lay chicken breasts flat and
butterfly them
,
to increase the surface area or
kness.
thic
in
orm
unif
them
open to make
side up
cut
d or
2. With the breast laid pounde
zontally,
hori
ing
runn
t
mea
with the grain of the
per
pep
spread on the garlic, season with
cheese
and lay on the sage, prosciutto and
sts.
brea
ken
chic
the
ng
amo
ly
even
is a roulade
3. Roll up the chicken so that it
eeze the
Squ
.
long
es
inch
6
to
5
about
.
ther
toge
stuf fed breast firmly
hly in the seasoned
4. Dredge the breasts thoroug
5 minutes.
for
flour. Allow them to rest
t, lay the breasts in
5. In a sauté pan over high hea
on the seam,
seam side down and brown them
ormly on
unif
them
n
brow
and
then roll them
a sheet
on
sts
all sides. Lay the browned brea
the
eat
Rep
y.
spra
tick
no-s
with
tray sprayed
.
ned
brow
are
process until all the breasts
e the chicken
6. Preheat an oven to 400°. Bak
ese star ting
che
the
with
e,
don
just
is
it
l
unti
breasts
the
Let
e.
edg
h
to ooze out of eac
utes.
min
5
for
ture
pera
tem
room
at
rest
add the stock
7. While the breasts are baking,
, stir until
pan
té
sau
e
sam
the
to
and wine
l it thickens
unti
ce
sau
smooth and cook the
the chicken.
g
téin
sau
from
left
our
fl
from the
and serve topped
8. Slice each order into 5 pieces
greens.
and
tto
riso
and
ce
with the sau
Chef Paul E. Mach is a certified hospitality
educator and assistant professor at Pennsylvania
College of Technology’s School of Hospitality,
Williamsport, which features Le Jeune Chef, a
teaching-learning, gourmet restaurant. He’s also
the co-host – along with 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. The show airs weekly on WVIA (WilkesBarre, PA) Saturdays at 11:30 a.m. and 2 p.m.
Risotto with Vegetables
Yield = 6 dinner portio
ns
1/3 cup salted butter
½ cup Spanish onion
s, chopped small
¼ cup carrots, choppe
d small
¼ cup celer y, choppe
d small
1½ cups Arborio rice
2 Tbsp. chives, choppe
d fine
2 Tbsp. parsley, chop
ped fine
6 cups vegetable or ch
ick
¾ cup Fontina cheese, en stock
shredded
¼ cup Parmesan chee
se, shredded
Salt and black pepper,
to taste
1. In a saucepot ove
r medium heat, add the
butter and vegetables
and cook them until
they are brightly color
ed and just tender.
2. Add the rice and
stir until the rice is co
ated
with the butter. Add the
chives and parsley.
Lower the heat to me
dium low and add the
stock in 2-cup batches,
stirring frequently,
so that the rice will ab
sorb the liquid and
begin to make a cream
y sauce in the rice.
3. Add 2 additional
cups of stock and stir
every
2 or 3 minutes, allowin
g the rice to absorb
the stock again. Repe
at the process the fina
l
time and stir in the ch
eeses. The rice should
be creamy but tender
when a single grain is
pressed on the counter
with your index finger.
4. Season with salt
and pepper and keep
warm.
Braised Greens
Yield = 6 dinner portions
¼ cup olive oil
¼ cup garlic, chopped fine
¼ cup Spanish onions, chopped
fine, washed and drained
1 bunch kale or mustard greens, thick
stem removed, chopped fine
1 cup water
Salt and black pepper, to taste
1.
In a large saucepot or braiser over mediumhigh heat, add the oil, garlic and onions and
brown them lightly, stirring frequently. Add
the kale and water, lower the heat to medium
low and cover with a tight-fitting lid. Allow
the greens to braise for 20 minutes, or until
the color has changed to deep olive green
and the greens are tender. More water may
be added as needed to achieve this result.
2.
Season with salt and pepper and serve
with your favorite meat and starch.
21
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23
All breast cancer survivors gain free
entrance into the game. The survivor
receives four free tickets, a T-shirt and
a complimentary gift. They also can opt
for free transportation with one of the
participating bus companies.
And it’s not just about the survivors who
have finished treatment.
“If you are undergoing treatment or are
out of treatment 30 years, you can attend.
If you have had a breast cancer diagnosis
at any time, we will not turn you away.
There have ladies on the court with bald
heads and the next day they undergo
another chemo treatment,” Powell said.
Delsite was diagnosed in 1991 at age 29.
She said she has received calls from
“There was no family history. All of the
out-of-state survivors questioning if Pink
doctors examined me at first and said it
Zone was for Pennsylvania survivors only.
was nothing to worry about,” she said.
“We don’t care if you’re from Alaska.
A surgeon cut out the lump in Delsite’s
You can come from Saudi Arabia if you
breast, revealing the cancer diagnosis.
are a survivor,” she said.
Delsite has been cancer-free for more
Pink Zone benefits a number of
than 20 years and has been attending
organizations — mainly local. These
the PSU basketball game for the last
include Mount Nittany Medical Center,
few years. She is a member of the
Penn State Hershey Cancer Institute,
Pennsylvania Breast Cancer Coalition,
JC Blair Memorial Hospital, Geisingerwhere she learned about the Pink Zone.
Lewistown Hospital, PA Breast Cancer
Delsite’s friend, Wesner, was diagnosed
Coalition and the Kay Yow Cancer Fund.
in October 2009 at the age of 43. She
Kay Yow was a well-known women’s
underwent 37 treatments of radiation and basketball coach with the North Carolina
has been cancer-free ever since.
State University. She was diagnosed with
“I had a lot of prayer support,” Wesner
breast cancer in 1987 and lost her battle
said and she also appreciated the support in 2009.
of other women with the same diagnosis,
A Penn State basketball coach began the
including Delsite.
Pink Zone because of the diagnosis of her
Attending the game is a highlight of her administrative assistant. Rene Portland
year.
was coach when the Big 10 Conference
At halftime all of the breast cancer
offered grant money to increase the
survivors, clad in pink T-shirts, walk from attendance at Lady Lions basketball
the tunnel inside the Bryce Jordan Center
and out onto the center of the court.
There is applause and cheering and there
are tears.
Delsite and Wesner said the feeling of
making that step onto the court is like no
other.
“It’s really neat,” shared Delsite “Most of
the people there are in pink.”
Miriam Powell is the executive director
of the Pink Zone.
She said last year 698 survivors —
including two men — made their way
onto the court.
“A big part of our mission statement
is about raising awareness,” she said,
pointing out that while the Pink Zone
event helps empower women, it is about
all breast cancer survivors.
It’s really neat,
most of the people
there are in pink.
24
events in 2006. Portland came up with
the idea of Think Pink in honor of Mary
MeCahan, a breast cancer survivor.
The Pennsylvania Pink Zone website
states: “In the summer of 2011, a new
- organization called The Pennsylvania
Pink Zone was established to help
alleviate some of the ‘growing pains’ and
take Pink Zone to the next level. Through
the creation of this 501(c)3 nonprofit
organization, the mission of Pink Zone
can now be supported by year-round
efforts in the fight against breast cancer.”
Over the past seven years the event has
raised more than $800,000 for research
and education in the area of breast cancer.
For more information about the
event or to donate, go to www.
pennsylvaniapinkzone.org.
We don’t care
if you’re from
Alaska. You can
come from Saudi
Arabia if you
are a survivor.
My heart is Susquehanna Health
At Susquehanna Health, you’ll receive the best heart care in the region. We’ve joined forces
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and technologies. We’re committed to improving the heart health of our community. Because
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25
Cheese From
the Valley
Story and photos by Daniel Gasteiger
S
cheeses require only one or two additives
beyond that. Turning the ingredients
into cheese is a matter of biology and
chemistry.
Once milk arrives at the plant,
biochemistry begins. First the milk passes
through a pasteurizer to kill off pathogens
it might contain. After pasteurization,
the milk moves into tanks that can hold
it at specific temperatures important for
getting cheese off to a good start.
Penn Cheese is small enough to qualify pounds of milk to make a pound of
To create a particular type of cheese
as an artisan cheese producer. “We receive cheese.”
— cheddar, for example — you add
two tankers of milk each day
The math works out to 10,000 pounds of a corresponding bacterial culture
— more than 100,000
cheese per day; 5 tons.
that causes the milk to ferment. With
pounds — and use
fermentation underway, you add rennet
them to create
to the mix and let it rest. Weber explains
three batches
what happens:
From Milk, Cheese
of cheese. It
“There are two types of protein in milk:
It’s impressive to consider that the
takes 10
casein and whey. Cheese is made up of
solid, chewy, crumbly, melty, savory,
casein and milk fat. Rennet contains
sweet, creamy, aromatic and versatile
enzymes that make casein coagulate into
product called cheese starts as a liquid
curds so it’s easy to separate from the
barely thicker than water. Even more
liquid in the milk — the whey.”
impressive: You add very little to
In about 30 minutes, the milk becomes
milk to get cheese out of it. The
a very soft, very wet block of curds which
simplest cheeses
workers cut up using specialized slicers.
include two added
Paddles agitate the mixture to keep the
ingredients
cut curds from clumping and assure
and most
uniformity throughout the tank. After a
bit more fermentation, workers may heat
the mixture, causing the curds to shrink.
Then they drain off the whey. They
continue to stir the curds (using
stainless steel coal shovels) to
help release liquid.
Workers shovel the
curds into molds
designed to fit a press
that packs the curds into
blocks — rectangles or
rounds, depending on
the type of cheese and
its intended use. Pressing
ome of the best cheese in the world originates in the
Susquehanna Valley. Penn Cheese, a small factory in
Winfield, produces cheddar cheese, seasoned cheeses
and cheese spreads and award-winning Swiss cheese.
Manufacturing since 1979, Penn Cheese supplies area
restaurants and grocery stores and it ships cheese to other
states and countries. “We even ship to Wisconsin,” offers
General Manager Jonathan Weber.
26
removes even more liquid from the
cheese and the molds sit for a while to
drain.
After pressing, some cheeses spend
time in salt water brine and others go
directly into boxes to ripen. In either
case, the unmolded cheese sits in climatecontrolled storage for several weeks — at
60 to 70 degrees Fahrenheit. Finally,
workers package the ripened cheese and
refrigerate it until shipping to customers.
style mozzarella.
Cheese For You
The Penn Cheese plant is on County
Line road in Winfield. You can buy cheese
in the lobby of the building; they have a
refrigerator where they stock Swiss, Baby
Swiss, Cheddar, seasoned cheeses and
cheese spreads all made in the facility.
If buying cheese made by your
neighbors doesn’t satisfy your desire
for a complete cheese experience, try
making cheese in your own kitchen. The
accompanying article provides step-bystep instructions for making AmericanconTinueD on pAge 28
From Our House to Your House...
SELINSGROVE
The Plaza Shopping Center
2OUTESs
/PEN-ON3AT3UN
BLOOMSBURG
The Bloomsburg/Berwick Hwy.
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&RI3AT3UN
www.plazahouse.com
27
1.
2.
1
2
3.
4.
3
4
5.
6.
7.
5
7
28
6
After you add citric acid to
the milk, you’ll see small
curds floating in the pot.
Raise the temperature
slowly to 90 degrees,
then stir in the dissolved
rennet and remove the
pot from the heat.
It may take two or more
hours for your curds to
reach a “hard set” —
they’ll form a very loose
block suspended in
yellowish clear liquid. Use
a long knife or spatula to
cut a criss-cross pattern
through the curds.
Transfer the curds to
a cloth-lined colander
or strainer suspended
over a pot. If you pour
them, be cautious not
to overfill the colander.
Cheesecloth will let
the whey through more
quickly than a tightly
woven shirt or towel.
You can speed draining
by gathering the cloth
into a bag and holding
it above the colander.
When whey stops
dripping from the curds,
transfer the curds to a
microwave-safe bowl and
heat them for a minute
in a microwave oven.
Squish and fold the cheese
as if you’re kneeding bread
dough and pour off any
whey that gathers in the
bowl. You’ll reheat and
knead the cheese several
times until it becomes
shiny and stringy.
Shape the cheese into
a ball and float it in
ice water for 30 or so
minutes before serving
it, using it in cooking,
or wrapping it in plastic
to store in the fridge.
Make Cheese at Home!
American-style mozzarella is one of the easiest cheeses
to make. It has all the characteristics of the dry mozzarella
we typically use on pizza and in lasagna with a few
added benefits: It tastes better and it’s fun to make.
Before you start, make sure you have the equipment
you’ll need: a 1.5 to 2 gallon stock pot, an instantread meat thermometer, a large strainer or a colander,
cheesecloth or a clean dish towel or an old (clean)
T-shirt and a knife as long as your pot is deep.
Here’s how to make mozzarella:
Ingredients:
1 gallon whole, pasteurized milk
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1½ teaspoons citric acid powder (look in the
canning supplies section of a grocery store)
¼ of a rennet tablet (look in “Country” or “General”
stores that cater especially to Mennonites and Amish;
area supermarkets rarely have rennet available)
Procedure:
1. Dissolve the citric acid powder in 2 tablespoons
of cool water. Dissolve the rennet in a separate
container — also in 2 tablespoons of cool water.
Keep these in reach as you heat the milk on
medium, stirring often to prevent scorching. Use
the thermometer to monitor temperature.
2. As the milk passes 60º, stir the citric acid solution into
the pot. Continue heating and stirring the mixture and
remove it from the heat when it reaches 90 º. Add the
rennet solution and stir for about 30 seconds, then
let the mixture sit undisturbed for one to two hours.
3. When the mixture curdles into a “hard set” you’ll have
a very soft custard-like block (curds) suspended
in clear or yellowish liquid (whey). Use a long knife
or spatula to cut the curds from top-to bottom by
tracing parallel lines through the pot at about 1-inch
intervals. Rotate the pot 90º and cut another series
of parallel lines perpendicular to the first set.
4. Return the pot to the stove and heat while stirring
gently until the curds and whey reach 105º Fahrenheit.
Then remove the pot from the heat. Use a slotted
spoon to transfer curds from the pot to a strainer or
colander lined with cheesecloth, a clean dish towel,
or a clean T-shirt (pouring also works). Capture the
whey, if you wish to use it in other cooking, feed
it to your pigs, or add it to your compost heap.
5. For a few minutes, gently break up the curds
to help release whey and then dump the curds
into a microwave-safe bowl. Heat the curds in a
microwave oven on high heat for a minute, then
knead the curds (use a spoon if the cheese is too
hot to handle) and pour off any liquid that gathers
in the bowl. Heat again for 30 seconds, knead, heat
once more for 30 seconds and knead again.
The cheese should be shiny and elastic by this point; if it
isn’t, heat it for five or 10 more seconds in the microwave.
Sprinkle on a teaspoon of salt and knead the cheese a
bit more, then shape it into a ball. A final pop into the
microwave can help get the cheese to stick together.
Immerse the cheese ball in ice water until it cools.
If you don’t use the cheese immediately, wrap it
in plastic and refrigerate it for up to a week.
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from here to ... here
W
came upon his spinning creation by
accident.
“I was busy playing in a lot of local
bands at the time, so busy I can remember
times hurrying from one gig that I would
change clothes while driving, waiting
until I was at a red light to change my
And it’s still spinning.
pants and be ready for the next gig. Since
What does this multifaceted person have
I was playing so much and was having
in common with a trademark of the 1980s
the weight of the bass on my shoulder so
rockers ZZ Top, hundreds of guitars and a
quiet way to sounding better?
The answer is he created them.
“Almost everything good in my life has
come back to the day, many, many years
ago that I had my prized bass stolen. I was
young and didn’t have any money, so I
built one myself. One that would be better
and sound perfect,” Wittman said. “That
served as a launching pad for a multitude
of life-changing events that resulted in
some significant changes in my life.”
Because he was busy performing as a
bassist with several popular bands in the
area, Wittman needed the instrument to
have right tone and vibration to showcase
his musical skills yet not overpower the
other band members.
From a young age, Wittman was
interested in repairing broken electronic
and household items or ripping them
often, it was starting to bother me and I
apart to see how they worked, so creating
needed a strap that would help take the
a bass turned out to be only the beginning
weight off of my shoulder. But I could
of his musical craftsmanship, which
not find the right strap for my guitar that
would go on to include patents on a
would help balance the weight to make it
tuning device that allows musicians to
easier to use,” he said. “I made one and it
silently tune their instruments to the
seemed to work well.
specially designed strap made famous
“I was at a gig in downtown
by ZZ Top in the 1980s — a strap that
Williamsport — this was in the early ’80s
allows the player to spin their guitars 360
— and I started playing around with the
degrees.
strap and realized it could spin the guitar
And as with many inventions, Wittman
in a complete circle. I thought, man, this
hen Williamsport
native Kenny Wittman
came on the music scene
more than 45 years ago, he
put it into a spin.
Almost everything
good in my life
has come back
to the day, many,
many years ago
that I had my
prized bass stolen.
is pretty cool and the crowd loved it.”
Soon after, the craftsman in him was
busy at work, spending hours tinkering
and making modifications and after some
trial and error, the Wittman SpinStrap
was born.
For years, Wittman spent many hours
traveling to music conventions and
tradeshows, where he would set up shop
and impress the crowds with his creation.
Because he holds a patent on the strap,
Wittman is the only source in the world
for SpinStraps, which have been used
by other performers and have appeared
in several films, including “Back to the
Future.”
“Although we have sold SpinStraps to
musicians all over the world, a lot of the
people who either bought them did so
because they saw ZZ Top or they are ZZ
Top impersonators,” he said.
Although he is known for his
inventions, Wittman is a skilled craftsman
who specializes in high-end custom
remolding and Victorian restoration
work, including restoration work on
historic mansions on Williamsport’s
Millionaire’s Row.
His skills also include detailed work as a
luthier, crafting guitars that have become
the instruments of choice for professional
musicians seeking the best in quality and
design.
Lou Feist, of Montoursville, a famed
drummer on the national circuit and
a local musical legend, said: “Kenny is
one of those rare people who can look
at something and be able to build it or
improve on it. No matter if it’s making a
guitar or restoring the beauty back into
an older home, Kenny is a very talented
guy. I have literally seen him grow up
Jack of all trades,
musical master of all
Story and photos by Jeffrey Allen Federowicz
30
Jeffrey Allen Federowicz
and grow as a musician. There are few
musicians around that you could say are
a perfect 10. Some might be an 8, some
9 or 9.5, but rarely does someone have
the caliber and class Kenny does, which
puts him in another class as a musician.
If you’re a musician and you play with
Kenny, it’s an honor. And if he is your
friend, that too is an honor. I am lucky
enough to have been both.”
When it comes to crafting an
instrument, Wittman takes the finest
materials including ebony, mother of
pearl, maple and zebra wood and uses
them to create either a distinct double
neck-through, five-string fretted bass or
the more common, six-string guitars.
“That’s the beauty about creating an
instrument from scratch. You can have
it as simple or elaborate as you want,”
Wittman said.
He makes the musical magic happen in
his studio space in Williamsport. It’s also
home to several of his most prized guitars
from his collection, which numbers in the
hundreds. Yes, hundreds.
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out&abou
Holiday Tea & Shopping Spree
Highlights the Holidays
By Freddi Carlip
The Holiday Tea & Shopping
Spree, presented by J. Kleinbauer
and SUN Home Health & Hospice,
is a holiday season highlight.
This elegant afternoon features
an exquisite fashion show,
raffle drawing, silent auction,
boutique shopping, door prizes,
jazz standards by Harmonious
Endeavors and tea served by
tuxedoed waiters. A scarf-tying
workshop and flower-arranging
demonstration were very popular.
The 2014 Tea & Spree was held on
Nov. 2 at The Susquehanna Valley
Country Club, Hummels Wharf.
The fashion show, with Judy
Spiegel providing expert
commentary, drew enthusiastic
applause and ohhs and ahhs.
More than $125,000 has been
raised from the Tea & Spree,
since its inception, for The
Friends of SUN Home Auxiliary.
From left: Mary Muolo, Roseanne Jensen and Jenna Antoniewicz at the Holiday Tea
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Top right: From left: Joanne Lauer, Wendy Mull, Ellen Berger,
Suzanne Radel and Sally Lauer, immediate past president
of The Friends of SUN Home Executive Committee.
Bottom right: From left, back: Shellie Hurst, Lois
Slough, Diane Savidge and Florence Schrey; from left,
front: Faye Yordy, Karen Gehres, Rose Weir and Carol
Good enjoying the Holiday Tea & Shopping Spree.
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35
in the garden
Perennial
Herbs For
Gardeners
I
oregano
f you don’t yet have one,
do yourself a favor and
plant an herb garden this
spring. There are so many
great reasons to grow herbs
and there’s no better time to
start than as winter wanes.
While it’s still cold, evaluate the space
you have for herbs. Then consider your
nce wearing
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Perhaps one of the easiest perennials
to grow, oregano is necessary for Italian
cooking. Plants tend to organize into
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tastes, do some research online and plan
what you’ll plant. Start with perennials that
come back year-after-year, but leave open
spaces among them where you’ll be able to
seed annuals such as dill, basil and cilantro.
Here are five perennial herbs to consider
for a Susquehanna Valley garden:
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» Tarragon
tarragon
mounds 6 to 12 inches tall, but they may
stretch to 24 inches and they spread into
whatever space you allow. Oregano stems
root easily wherever they rest on soil, so
you might consider planting in containers
or creating a root barrier to reduce your
efforts keeping the herb in place.
Varieties of oregano range from deep
green to nearly yellow and some varieties
sport leaves with light margins — white
or yellow variegation. The variety you
should have in your herb garden is Greek
oregano. Seeds will start for you easily,
or shop for seedlings at garden centers in
early spring.
In the lab, oregano shows signs of being
both an antibiotic and antioxidant, but
the effects haven’t been proven in human
testing. Don’t let that stop you from
growing this herb. When a plant has
several stems of 3 inches or so, cut off the
top halves to season food. With bigger
plants, harvest entire stems and pull the
leaves from them to add to sauces, salad
dressings and marinades. When your
plants become particularly unruly, harvest
heavily, dry the leaves and refill a spice jar.
For the best flavor, buy tarragon
seedlings clearly labeled as French
tarragon. You can start plants from seeds,
but these will be Russian tarragon, which
isn’t as intense as the French variety.
Nurseries start French tarragon plants
from cuttings as the plants don’t produce
seeds. (Confession: I started Russian
tarragon from seeds in 2010 and have
been satisfied with it, though I plan to
add French tarragon to my herb garden
some day.)
Tarragon grows as individual canes
covered with leaves along their entire
length. French tarragon canes reach about
24 inches, while Russian tarragon can
reach 4 feet. The canes tend to bend low
under their own weight. Let them have
their way in their first season, but midseason in later years don’t be shy about
cutting all the canes off to about half their
length.
If you grow Russian tarragon, set it at
the north end of the planting bed so it
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» Sage
The mention of sage may bring to mind
cowboy songs and the old West. But
culinary sage, the type you should plant
in your herb garden, isn’t even related
to sagebrush. There may be dozens of
varieties of culinary sage, but not all will
survive Susquehanna Valley winters.
Select varieties that are cold hardy at least
to zone 6, or anticipate next winter’s polar
vortexes and plant sage rated to zone 5.
Many gardeners seem to think it’s hard
to start sage from seed and recommend
buying seedlings from garden centers.
I didn’t know better some 15 years ago
and started my own seeds indoors in late
winter. Transferred to wooden half-barrel
planters, the seedlings thrived in partial
shade.
Sages come in various colors and
variegation but the most familiar are light
or silver green. Plants flower profusely
in spring. They may be 2 to 3 feet tall
and can stretch 3 or 4 feet horizontally,
shading out other plants if you don’t trim
them back in spring.
There is some research suggesting sage
improves memory and reduces symptoms
of Alzheimer’s disease. In a test tube, sage
seems to have anti-inflammatory effects,
sage
doesn’t shade out other herbs. The deep
green provides a visual backdrop that
helps flowers and leaf variegation of other
herbs pop. Plant shorter French tarragon
among other tall herbs where it will still
receive full sunlight.
Fresh tarragon tastes a bit like licorice
and is a popular seasoning for light
dishes such as chicken, seafood, eggs and
salads. Tarragon is a critical ingredient
in the classic sauce Béarnaise — which,
technically, makes it a great seasoning for
heavy foods such as steaks and roasted
vegetables.
You can find long lists of health benefits
claimed for tarragon, but there is virtually
no medical research to back up the
claims. The herb contains antioxidants,
sedatives, numbing agents, chemicals that
may assist in digestion and movement
of blood and more … but the herb’s
efficacy for any health claim is a matter of
folklore.
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but so far there is virtually no science
behind medicinal claims about the herb.
Use leaves fresh or dried as seasoning.
Also, if you run a smoker, consider using
dead sage branches to add complexity to
flavors of meats you smoke.
spring and produce flowers in summer.
Harvest leaves to brew tea, but beware!
Raw horehound is sensationally bitter and
the flavor is much more potent than that
of horehound candy.
» Lavender
» Horehound
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For many, lavender is the scent of soaps,
shampoos and air fresheners. But a
growing number of lavender enthusiasts
use the herb to flavor drinks, salads,
meats and baked goods. For me, tasting
lavender in my food summons thoughts
of industrial deodorizing sprays and toilet
cakes and I quickly lose interest in the
food.
Still, I love lavender in the garden. The
plants are small bushes — a foot or 2
high and about as wide. Leaves are thin
and spiky like those of pine trees and
blossoms are a delightful purple you
might call lavender. Set three or four
plants close together, give them a few
years to mature and in bloom they’ll
present an intense display.
Lavender’s familiar scent and flavor
comes from its blossoms. There is
horehound
This attractive plant has nearly vanished
from the consciousness of American
gardeners. People in central Pennsylvania
are most likely to know of horehound
as a candy flavor. As tea, horehound
supposedly reduces cold symptoms and
may ease digestion, but there’s virtually
no science behind these claims.
While horehound’s medicinal value is
questionable, the herb is a lovely accent in
the garden. Plants grow 2 to 3 feet tall and
leaves are silver green. Though a member
of the mint family, horehound doesn’t
spread aggressively. It may drop viable
seeds, but mulch and just a bit of weeding
keeps new plants from getting established.
Horehound is very cold hardy. In this
area, plants may die back to the soil in
winter, but new sprouts will emerge in
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where they’ll get plenty of sunlight
yet be well-protected from prevailing
winds. In spring, if your plants seem to
have died back to the soil, treat them as
if they’re alive and they’ll likely put out
new shoots as summer approaches.
By late spring, the bloom is
on the sage which stands
about a foot above the lighter
green oregano. Russian
tarragon lurks in shadows
behind all of it and cilantro
and dill — both annuals —
peak up in the foreground.
single plant in a small nursery pot
can expand to cover a 3-foot circle
in one season. If you use oregano on
a regular basis, and considering the
cost of fresh oregano in a grocery
store, raising even one plant could
save $20 or more per year by adding
it to your garden.
Leaves of the horehound
plant add distinctive texture
and color to an herb garden.
Mature sage plants have an oldworld look to them, but even new
sprouts stand out among tamer,
smooth-leaved herbs.
A single sprig of lavender
blossoms is delicate and
easy to overlook. However, a
mature plant produces many
such sprigs and adds a lot of
drama to an herb garden.
Oregano would make an
effective ground cover. A
lavendar
plant facts
some evidence that the scent promotes
relaxation and reduces insomnia.
Research is still out about lavender’s
effectiveness as an antibiotic.
Lavender is not a cold-loving plant.
Look for hardy varieties and plant them
Tarragon dies back to the soil
each winter and new sprouts are
among the earliest green in an herb
garden. Shoots multiply but clump,
so it takes years before a stand
of tarragon threatens to overtake
neighboring plants.
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42
Inside PA magazine half page (D Item) 4.2014 6/13/14 1:31 PM Page 1
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43
the history of geisinger medical center
By John L. moore
L
ong before she opened the hospital on the
hillside overlooking Danville in 1915, the
woman we know as Abigail Geisinger operated
the White Swan Hotel on Mill Street. She was
known then as Abigail Cornelison, the wife
of Jacob Cornelison, who was also her first
cousin.
That was during the Civil War, which created an immense demand
for the iron products made in Danville. The Montour Iron Works, for
instance, “cast many of the cannon and mortars used by the Union
forces,” according to “The Historical and Biographical Annals of
Columbia and Montour Counties.”
The war also required men to fight. Montour County was a patriotic
place and Company H of the 93rd Pennsylvania Infantry Volunteers,
which organized in late 1861, consisted mainly of Montour men.
danville’s
first
hospital
turns 100
44
The front of the George F. Geisinger
Memorial Hospital, Danville, 1916.
Photo: The west side of the George F. Geisinger Memorial
Hospital under construction, 1914.
Left: Abigail Geisinger and Dr. Harold Foss, the first
superintendent of the George F. Geisinger Memorial
Hospital, Danville, pose for a photograph.
Right: Abigail Geisinger at the groundbreaking of her
hospital in 1913.
During the next three years. the company
had so many casualties that by January
1865 it needed replacement troops.
Abigail’s husband got drafted as the war
entered its final months, joining the ranks
of Company H on Feb. 24. But his stint
as a soldier was short. Cornelison and all
the other members of the regiment were
mustered out of service in Washington
City on June 27.
Many members of Company H returned
to Danville, but not Cornelison. “On his
way home he became ill and died,” said
Carla Leighow, who owns and operates
the Abigail House Bed & Breakfast in
Danville.
Cornelison died in a military hospital
on June 30, according to local historian
Helen “Sis” Hause.
Author Donald D. Housley reported,
“Jacob died of dysentery.”
Abigail was 38. Within a year, she
married George F. Geisinger, a collegeeducated Massachusetts man who had
come to Danville in 1855 “to become
bookkeeper for Grove and Brothers,
an iron manufacturer,” according to
Housley’s 2011 book, “Make It the Best.
A History of Geisinger Health System
1912-2001.”
George did well in the iron industry and
in time he became one of the owners of
the Pennsylvania Iron Co., a successor
company to Grove and Brothers.
“In the mid-1870s, as the emerging steel
industry challenged the manufacturing of
iron rails, the Pennsylvania Iron Co. was
sold to the Philadelphia Reading Railroad.
Its investors, including George Geisinger,
turned toward the burgeoning anthracite
coal industry, buying the Kingston Coal
Co.,” Housley wrote.
By the time of his death in 1883, George
Geisinger had become a wealthy man and
his widow inherited his wealth. Abigail
was 56 years old and childless.
“After his death … his wife assumed his
interest in the business and has continued
as a member of the firm up to the
present time, conducting her affairs with
characteristic ability and good judgment,”
reported “Historical and Biographical
Annals,” the 1915 history of Montour and
Columbia counties.
As she aged, Abigail turned more and
more to philanthropic works. Indeed,
her effort to organize the hospital dates
to 1912. “She’s old when she’s doing this,”
said Housley.
As she began to contemplate the
construction of a hospital, “she was pretty
much influenced by John Montgomery
Baldy,” Housley said.
“He belonged to a Danville family,
but had become a gynecologist who
practiced in Philadelphia.” He returned
to Danville occasionally and learned that
Abigail was thinking about establishing
a small hospital like those in other rural
Pennsylvania towns, but “Baldy talked
her into doing something better,” Housley
said.
Baldy had concluded that an effective
hospital needed a radiology department,
a pathology lab and medical records. “She
had very high standards, which she got
from Baldy, I think,” Housley said. By the
time Abigail was finally ready to build,
“she wanted a good surgeon to take over
her hospital.”
Baldy helped Abigail Geisinger recruit
Dr. Harold Foss, a young surgeon whom
she appointed superintendent. “By 1913
he’s (Foss) on the scene helping to lay it
out,” Housley said.
The conventional practice was for a
hospital to allow privileges to medical
45
In the early years,
Dr. Foss would
come down here
to see her on
his way home
from work.
doctors who maintained independent
practices in nearby communities. The
notion that a hospital should have
physicians on staff was new. When
Geisinger adopted it, many established
doctors in the region were displeased.
“For many years, the physicians in
Columbia, Montour and Northumberland
counties really fought the hospital and
said, ‘You’re stealing our patients,’”
Housley said.
Abigail enjoyed a proprietary
relationship with the George F. Geisinger
Memorial Hospital, which opened during
a typhoid epidemic in September 1915.
She was 88 and “she owned the hospital,”
Housley said. “It was built by her money,
but she didn’t transfer it to anybody else.”
Added J. Kenneth Ackerman, a retired
Geisinger administrator and president: “It
was Mrs. Geisinger’s hospital.”
“In the early years, Dr. Foss would come
down here to see her on his way home
from work,” Ackerman said during a
recent house tour at The Abigail House
Bed & Breakfast. “She expected that.”
“Dr. Foss used to talk about her as that
imperious woman. Dr. Foss said he would
be scolded by her at times — if he missed
a day coming down here to see her,”
Ackerman said.
Mrs. Geisinger was “not always well
liked by everyone,” said Billie Ingraham,
a Danville woman who portrayed Abigail
during the hour tour.
Even so, “she was forward thinking,”
Ingraham said. “She truly cared for the
community. She took care of the people of
the town.”
Geisinger Memorial Hospital had been
open for nearly six years when Abigail
died in 1921. Where did she die? In her
hospital, of course.
46
Abigail’s Hupmobile
In 1913, Abigail Geisinger purchased one of the first automobiles in
Danville. It was a Hupmobile manufactured by the long-defunct Hupp
Motor Car Co. of Detroit.
“She had a driver,” says J. Kenneth Ackerman, a retired Geisinger
administrator and president. Before the George F. Geisinger Memorial
Hospital opened, “she used to go up to Bloomsburg, where the nearest
hospital was, to take patients there.”
During the early 20th century, hospitals were few and far between in central
Pennsylvania. According to Donald D. Housley’s book, “The Mary Packer
Hospital in Sunbury … was founded in 1895 to care for victims of railroad
accidents. The Joseph Ratti hospital in Bloomsburg … was established in
1905 to care for accident victims in Ratti’s silk mills.”
Highways suitable for motoring were also rare, but that didn’t deter Abigail,
already an octogenarian, from taking a 1,200-mile road trip in 1914. As local
historian Helen “Sis” Hause reported in her “Moments in Time” column,
Abigail left Danville in September “in her Hupmobile with Will G. Brown in
charge of the car.” They drove to Marion, Ohio and back with stops along
the way in Tiffin, Ohio, and Pittsburgh. “Moments in Time” appears in The
Danville News.
Abigail Geisinger lived in this Center Street residence, now the Abigail House Bed
& Breakfast, while she and medical and community leaders planned and built the
George F. Geisinger Memorial Hospital, Danville.
Carla Leighow owns and operates The Abigail House Bed & Breakfast in
the two-story residence in which Abigail lived when she was planning her
hospital. In a recent interview, she recalled that her great-grandfather, the
late Charles Kelly, worked in one of the town’s iron mills, lived near Abigail
“and did odd jobs for her on the side.” An antique sleigh occasionally on
display near the hospital’s main entrance once belonged to Abigail and “he
drove that sleigh.”
Leighow said that when her grandmother, Helen Kelly, was a child, she
knew Abigail. Helen’s daughter, 83-year-old Eileen Shaffer, recalled that her
mother once told her that “Abigail took her for a ride in her car” and that “I
threw up all over the car, but she didn’t get mad at me because she liked
me.”
The original section of the
George F. Geisinger Memorial
Hospital is visible just east of the
intersection of Center Street and
Medical Center Drive.
Much has changed in Danville
since Abigail Geisinger’s time.
But a 15-minute drive around the borough and neighboring
Mahoning Township takes one past four structures that she
would surely recognize today. These are:
• The original section of the George F. Geisinger
Memorial Hospital, which opened in 1915. Many
expansion projects have occurred at the hospital
during the past century. Consequently, much of the
exterior of the building that Abigail Geisinger erected
has been obscured by later additions. However, part
of the original hospital can still be seen just east of
the bend that Center Street makes as it approaches
Geisinger Medical Center.
• The school of nursing, which also opened in
1915. This three-story structure is located at the
intersection of Center Street and Medical Center
Drive, just west of the oldest section of Geisinger
Medical Center. As Danville historian Helen “Sis”
Hause reported in her “Moments of Time” column
for Aug. 23, 2013, a hundred years had passed since
“ground for the nurses’ home was broken on Sept. 9.
This facility was to be an ornamental building of grey
stone and Kittanning brick, 40 by 85 feet and capable
of accommodating 20 nurses.”
• Abigail’s Center Street residence. Located at 12
Center St., the two-story red brick structure has
become The Abigail House Bed & Breakfast.
Surrounded by a wrought iron fence, the elegant
structure is outfitted in Victorian-style furniture. The
first-floor room in which she met with Dr. Harold Foss
serves as a dining room.
• The Mahoning Presbyterian Church, 218 Ferry St., at
the intersection of Ferry and West Mahoning streets.
The edifice dates to the 1850s and the Grecianstyle columns that adorn its Ferry Street exterior are
similar to those that in 1915 graced the front of the
George F. Geisinger Memorial Hospital. As noted in
“Moments in Time” for Oct. 18, 2013, a century earlier,
Abigail Geisinger had financed “the installation of the
complete electric lighting system used for the first
time” at the church’s rededication in October 1913.
She also pledged to purchase “an electric motor to
operate the organ,” which then relied on a device
called a “water motor.”
This building housed the School
of Nursing, which also opened
in 1915 on the campus of the
George F. Geisinger Memorial
Hospital. It is located at the
intersection of Center Street
and Medical Center Drive, just
west of the oldest section of
Geisinger Medical Center.
47
Riding Toward
Recovery
Emily Smith, leading Duster, the Appaloosa quarter horse which
served as ring bearer at the wedding of Joey Benner and Vonna
Knouse Benner.
By Jeffrey B. Roth
A
t Joey and Vonna Knouse Benner’s
wedding ceremonies at Mount Pisgah
Altar on Shade Mountain, Beaver Springs,
on Aug. 31, 2012, a unique ring-bearer
had the honor of fulfilling that tradition —
Duster, an Appaloosa horse.
“When Joey asked me if Duster could be in the wedding, I
knew he wasn’t joking,” said Vonna, who lives with Joey in
Richfield. “Duster is more than a horse. Duster is more than a
pet. Duster is a faithful and true friend that has stood by Joey in
some pretty rough times, like a true friend should.”
Duster is one of nine horses owned by Abagail Morris and the
Random Canyon Therapeutic Riding Program, 15 Costenbader
Lane, Selinsgrove. Joey, who suffered and survived three bouts
of meningitis, a stroke and pneumonia, said that if not for
Duster, he believes he would have died.
“I don’t know where I would be without Abby Morris and her
mother, Connie Hackenberg and my horse Duster and God,”
said Joey, 37. “Also, I was not able to drive for 7½ half years. I
feel that horseback riding helped me to drive again.”
Joey met Duster in 2006, after his physician advised him to
seek physical therapy. When he came across information about
the therapeutic riding program at Random Canyon Riding
Program, he decided to give the farm a call.
When Joey asked me
if Duster could be in
the wedding, I knew
he wasn’t joking.
Duster, the Appaloosa quarter horse from Random Canyon Therapeutic
Riding program, with Joey Benner at wedding ceremonies at Mount
Pisgah Altar, Beaver Springs, in the Shade Mountain, on Aug. 31, 2012.
48
Group wedding shot at the wedding of Joey Benner
and Vonna “Knouse” Benner including Duster, the
horse, held at Mount Pisgah Altar, Beaver Springs,
on Shade Mountain, on Aug. 31, 2012.
“When I was little I had ponies and my dad had horses, but
they became too expensive so we didn’t have any more,” Joey
said. “Then, when I got sick, the doctors told me riding would
help me so I got in contact with Abby.”
Vonna said when Joey was in a rehab center in Baltimore,
doctors told him he would never walk again, but Joey proved
them wrong. Not only is Joey walking with the use of a cane, he
rides Duster without assistance and even competes in horseback
riding competitions.
“When I first started riding it took three people — one to lead
the horse and one on each side to keep me in the saddle,” Joey
said. “I could only ride for about 10 minutes, but now, I ride by
myself and compete at the horse show at Moondust Meadows,
up in McClure.”
Joey tries to ride Duster at least once every week. On average,
he spends an hour riding Duster on trails at Random Canyon.
At Moondust Meadows, he competes in gaming classes, which
consist of polebending, the 50-yard dash, keyhole and barrel
racing.
“Riding has helped me regain my balance and build core
strength,” Joey said. “It’s a very good program.”
Vonna said Joey now “lives for speed and scares us to death
some days. Duster had a lot to do with that.” A young woman,
Emilly Smith, who also competes at Moondust Meadows, was
given the honor of leading Duster down the aisle at the Benner
nuptials.
“How could I say no?” Vonna asked. “Duster had every right
to be there. And since the wedding was outside anyway, there
was no logistical problems with getting him in the ‘church.’ I’m
For more information on
Random Canyon, visit www.
random-canyon-riding.org or
call (570) 374-7322.
also glad I didn’t have to get him fitted for a tux.”
The therapeutic riding program is a nonprofit venture, said
Morris, 39, a 1994 graduate of Selinsgrove High School. The
program is open to all ages of riders with any physical or
intellectual disabilities. Random Canyon, which began in 1984,
closed in the 1990s and was reestablished in July 2005, also
offers riding programs to able-bodied riders as well.
“We have about 40 riders, about 20 volunteers and nine
horses,” Morris, who grew up with horses and whose career
dream was to work with people with disabilities. “We have both
indoor and outdoor riding and trail riding and we ride about
nine months out of the year. Some riders ride year-round.”
Morris said the program works with Special Olympics. A 4-H
club at the farm does both able-bodied and disabled riding
programs. The farm also offers a private horse boarding facility.
Riders come from Union, Northumberland and Snyder counties
— from about a 40-mile radius.
“Some riders qualify for assistance to pay for services,” Morris
said. “In order to ride with the therapeutic program, they must
have a diagnosis of some type of disability; and they must have
obtained a signed release from their physicians. Our longterm goal for each rider, whether they are abled or disabled, is
independent riding.”
In addition to Duster, an Appaloosa, there are ponies, quarter
horses, Belgian crossbreeds and a Haflinger … “we don’t do
breed specific,” Morris said. All horses are taken through
desensitizing training to acclimate them to riders who exhibit
different behaviors, such as a young child who shouts and jumps
while riding.
49
Inside Pennsylvania
business
directory
We Make It
Happen.
Duster was the ring bearer at the wedding of Joey Benner and
Vonna Knouse Benner. He was led to the altar by Emily Smith,
(right), who also rides competitively at Moondust Meadows horse
show, held in McClure.
Riding has helped me
regain my balance and
build core strength. It’s
a very good program.
“Our youngest rider is 2 years old,” Morris said. “We buy
some horses, but because we’re nonprofit we can’t afford to
buy many. Some of our horses were donated. We had a local
Amish man hook us up with a plow horse who was too old
to keep working. She’s not huge, but she’s great and perfect
for us.”
A number of the therapeutic riders participate in
competitions. Morris added: “One of our riders qualified
for the World Games in Los Angeles in July. We are actually
preparing her for participating in dressage testing.”
Most classes are held on Wednesday and Thursday
evenings with other individual lessons during the week.
Morris said that handling and caring for an animal builds
self-esteem, nurtures independence and improves attention
span. Volunteers are essential to the program and are
always in need.
As a nonprofit organization, Random Canyon appreciates
financial contributions and donations of horses, equipment,
services and other items.
50
Inside Pennsylvania | November 2014
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Inside Pennsylvania | November 2014
51
profiles in business
Nottingham Village
Understands the Value of Therapy
Not only does our skilled Therapy Department at Nottingham Village offer
rehabilitation residents exceptional programs for fast recovery, but we have many
off-campus visitors that take advantage of our services. Our highly skilled, full-time
therapy team will customize a plan that suits you! Our new 4,000-square-foot Therapy
Department affords the finest amenities to those off campus as well as residents of
our Short Term Rehab area.
If you’re planning on a surgery, rehab with us. Or perhaps your age requires a little
therapy to help you keep your independence. Nottingham Village can follow your
rehabilitation upon discharge, or we are happy to assist new rehabilitation seekers.
Whether it’s post-surgery, pain management, language or cognitive impairment,
cardiovascular, balance, stroke or sprain our therapists have a wealth of knowledge
and experience. So if you live anywhere on our 105 acre campus or in any of our
surrounding towns, call Nottingham Village Therapy Department and let us get you on
your road to recovery. 570-473-8366 ext. 363
“I can’t say enough about the first-class care afforded me during my postoperative stay in the new rehabilitation center at Nottingham. All the staff were so
caring and friendly, plus I loved the food!”-R. Confer
58 Neitz Rd., Northumberland, PA • 570-473-8356 • www.nottinghamvillage.com
Sculptures Island Salon
Today, we live in a world where exposure to toxins is a
common everyday occurrence. Carcinogenic substances are
found in a majority of our cleaning products, foods, beauty items
and much more. At Sculptures Island Salon, we have made a
conscious effort to carefully choose safe products to sell and use
on our clients.
We offer a variety of haircare products that are paraben,
sulfate, sodium hydroxide and gluten free. A large portion of
Sculptures’ business is hair color. We offer a super-nourishing,
ammonia-free, permanent color alternative. Nectaya is 91
percent of natural origin and enriched in argon oil. Our cosmetic
line YoungBlood mineral makeup is mineral oil, talc, petroleum
and paraben free. This luxe line contains only the purest,
premium-grade minerals free of nano particles. All of our
spa products are organic and infused with essential oils. We
customize your mani and pedi to fit your personal needs.
Make an appointment at Sculptures and feel tranquility in
knowing we provide fine products exempt of harmful chemicals.
210 Bridge Ave., Sunbury, PA • 570-286-1694 • www.sculpturesislandsalon.com
Owens Farm
Owens Farm is the go-to place in the Valley for naturally raised pork,
lamb, chicken and turkey. Those in the know jump on the farm’s website
to make reservations for meats they feel good about feeding their family.
David and Caroline Owens use sustainable farming methods on their
112-acre property, with animal welfare a top priority. The animals live
outdoors, moving from pasture to pasture so they always have clean,
fresh grass. The lambs, being ruminants (four stomachs), live entirely on
mother’s milk and grass. The pigs and poultry, being monogastrics (one
stomach) need grain in addition to grass. Their diet includes non-GMO
grain custom-mixed to the Owens’ specifications at a local feedmill and
never containing antibiotics, artificial hormones or growth enhancers. The
Owens raise their lambs and pigs from birth, so they know exactly how
they have been treated and what they have been fed their entire life.
Owens Farm also offers unique educational programs such as Sheep
Camp, Adopt-A-Sheep, Lambing-Time Slumber Parties and guided Farm
Tours. New this year are overnight farmstays, in a cozy guesthouse which
sleeps up to six and features a private kitchen. For more information, visit
www.owensfarm.com. Owens Farm is located on Mile Post Road between
Sunbury and Danville.
Mile Post Rd. between Sunbury & Danville • 570-286-5309/898-6060 • www.owensfarm.com
52
Stein’s Flowers
For more than eight decades, Stein’s Flowers has been
helping the people of Lewisburg and the surrounding areas to
express their deepest feelings: “I Love You Valentine, Happy
Anniversary, Congratulations Graduate, Get Well Soon and
I’m Sorry for Your Loss,” as well as a myriad of others.
Located in downtown Lewisburg at 220 Market St. since 1926,
it offers fresh floral arrangements, plants, silk arrangements, fruit
and snack baskets, balloons, stuffed animals, candles, greeting
cards and a nice selection of gifts for any occasion or sentiment.
Local delivery is available in Lewisburg, Mifflinburg,
Winfield, New Berlin, Montandon, New Columbia,
Mazeppa and Watsontown. It is also a proud member
of Teleflora, which provides deliveries worldwide.
The hours of operation are Monday through Friday
9 a.m. to 5 p.m. and Saturday 9 a.m. to 4 p.m. They
accept all major credit cards. You can see its exquisite
selection online at www.steinsflowersandgifts.com.
220 Market Street, Lewisburg, PA • 570-524-9933 • www.steinsflowersandgifts.com
I Watch The Day
By Joy pascarella
I watch the day start
I watch the day unfold
I watch the day go by
As I am turning old.
I watch the day’s sunset
I watch the sky turn gray
I watch the clock tick swiftly
Gone is another day.
Joy Pascarella lives in Bradford.
Her son lives in Sunbury.
Would you like to see your story or poem here?
Then fire up your pens, pencils and imagination. One winning entry will
be selected to appear in the summer issue of Inside Pennsylvania, which
will be on newsstands in May. Here’s the assignment — yes, we did it
before but we liked it so much that we’re doing it again — your story
or poem must include a reference to a specific Central Pennsylvania
landmark, no matter how big or small, or how well-known. It can be
historically correct or it can be pure fiction. Be creative!
But keep it short — 1,000 words or less – and include a title. Stories
may include a photograph or piece of colorful artwork. The deadline for
submission is 5 p.m. March 27, at which time the winner will be notified
by phone or e-mail. Only one submission will be selected. One entry per
person, please.
Send your entry, along with your name, address and phone number to:
Joanne Arbogast
Inside Pennsylvania
200 Market St., Sunbury, PA 17801
Or e-mail to [email protected].
Put “fiction entry” on the envelope or in the subject field.
53
sprecken si
You can come
with, if you’re done
your homework.
by Cindy O. Herman
W
ith doesn’t get the respect
it deserves in the world of
words. Typically the first word in a
prepositional phrase, it is positively
swallowed up by the big, strong
nouns and verbs around it. Consider
this:
• I’ll decorate Oschter oys (Easter eggs) with my
Aunt Becky.
• We’ll dye them with colorful vinegar solutions.
Most people can envision the decorating and dyeing,
the eggs and vinegar and colors — but we gloss right
over the withs. Yet, take that unappreciated word away
and you’ve got trouble:
• I’ll decorate Oschter oys my Aunt Becky.
• We’ll dye them colorful vinegar solutions.
Silly, right? Kind of gives you a whole new respect
for the power of a with.
But in Pennsylvania, I’m sorry to say, with is
sometimes overlooked to the point of exclusion.
My daughter in college can’t get over how her Philly
friends discard their withs at will, saying things like:
• I’m done my homework.
• I’ll meet you as soon as I’m done my laundry.
Can’t you just hear the withs begging to jump in and
restore order to these sentences? Oh, how can we be
so neglectful of these dear, little guys?
At the same time, inexplicably, we sometimes get all
friendly with with to the point of omitting a muchneeded noun or pronoun:
54
• Want to come with?
• Can I go with?
How have we gotten so confused with such a simple
little word whose only desire is to help us create
strong, sensible sentences?
Words can be slippery things, no doubt about it. And
when our language is influenced by the expressions
of all the nationalities who have settled here, I guess
we’re bound to combine them in ways that don’t
always make good, grammatical sense. If something
like these two sentences makes sense to you …
• I’m going back the hall quick.
• I saw two bunnies back the lane.
… then you’re probably a native Pennsylvanian
who’s been influenced by your Pennsylvania Dutch
neighbors. You probably wouldn’t think to go back
down the hall or back to the hall, back along the lane
or on the lane or even in the lane, but if you did, you’d
shed some of that Dutchified way of speaking. Which
isn’t necessarily a good thing.
Our idioms add regional individuality to our speech.
How bland the world would be without them! The
color and distinctiveness would soon be all.
And if you said, “All what?” then you must be new
to these parts, where, when the snow finally melts, we
say it’s all. When the Valentine’s Day chocolates have
been eaten up, they’re all. And after Easter is all, then
summer will soon arrive.
And though I feel bad for poor, unappreciated with,
I kind of hope these Pennsylvania Dutch idioms are
never all.
Can you speak “Pennsylvaniaish”?
Oschter oys — Easter eggs
I’m going back the hall quick.
I’m done my homework.
Summer will soon be here
when Easter is all.
Can I go with?
JeFFRey ALLen FeDeRoWicz
conTinueD on pAge 31
“I’m kind of like a kid in a candy
store when it comes to guitars. If I see
something really different or I have an
instrument that has special meaning
to me, I have to have it,” he said. “I tell
people that my collection is actually my
retirement fund.”
Wittman is passionate about music and
madly in love with his wife, Dawn, which
gives him a zest for living every day to its
fullest. Slowing down is the last thing on
his must-do list.
Jazz, however, is his mainstay.
For 20-plus years, Wittman has been the
bassist for the popular jazz quintet Jazzin,
in addition to other local bands.
“The true substance of life is positive
human interaction and live jazz is
just that. The energy created with the
interplay between musicians because it is
live, spontaneous and improvised, creates
an interaction and bond between the
players and the audience that can only
be experienced that very moment. Live
music is able to set a tone and a mood
that can continuously change within a
performance and move everyone to a
higher plateau,” Wittman said. “In a word,
if you will, euphoric.”
For more information visit www.
wittman_spins.com, stop by 691
Woodland Ave., Williamsport or call
(570) 327-1527.
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55
When will the 2015
onion snow fall?
story and photos by Jerri Brouse
Y
ou may have heard
about it from your
grandparents, your parents
or your friends down the
lane who farm the land for a
living — and you wondered,
“what the heck is an onion
snow?”
Do onions fall from the sky when it gets
cold?
No, they do not.
Is it when the snow smells like raw
onions?
No, it is not.
Is it when a snowflake is shaped like an
onion?
Uhhhh … no.
Well, then, what the heck IS an onion
snow?
It’s really quite simple and you may, in
fact, feel a little silly once you know the
truth. An onion snow is simply a snowfall
that happens after farmers (or any
gardener) has planted his or her onions
for the year.
Yep, that’s it.
“There is nothing too special about an
onion snow,” said Peter Jung, warning
56
coordination meteorologist for the
NOAA/National Weather Service
Central Pennsylvania Weather Forecast
Office. “The term just refers to a snowfall
that occurs after onions have been planted
... basically a late season (i.e. spring)
snowfall.”
And believe it or not, that time (onion
planting time) is anytime from now
through early spring. That’s right —
whether you like them raw, sautéed or
pickled, powdered, chopped or sprinkled
on top, if you like your onions fresh
picked, you don’t have to wait much
longer to get them planted. By March, in
Pennsylvania, you should have already
done your planting.
“Wait — what?!,” you ask. “It’s still
cold outside — surely it’s not time to
start thinking about breaking out the
gardening gloves.”
Well, if you plan on growing onions, yes,
it is. Which means you can expect at least
one onion snow or possibly four or five.
“I’m not an expert on when onion
planting occurs in Pennsylvania … but
as an example, for the Williamsport area
(middle Susquehanna region), there
are on average about four measurable
snowfalls in March and on average about
one measurable snowfall in April,” said
Jung.
So … if you planted your onions in early
March, you could expect, on average, four
or five onion snows per season. If onions
are planted by April 1 you should only
expect one possible onion snow.
With that said, this only holds true
primarily for Pennsylvanians, as the term
onion snow is said to originate from the
so-called Pennsylvania Dutch culture and
language, as did other snow-related terms
like a “sapling bender,” (a wet, heavy
snow that weighs down tree limbs) and
a “crack-stuffer,” (a dry, fine snow that
settles into — you guessed it — cracks).
And that all happens prior to the arrival
of spring.
The Pennsylvania Dutch — people of
German descent living in Pennsylvania
— have had a big impact on the dialect
used throughout the state when talking
about weather and it’s not just limited to
snowfall. In addition to the above-listed
terms, other well-known Pennsylvania
Dutch terms include referring to a storm
as a “herschel.” The expression “dooner
und blitzen” means a thunderstorm with
lightning (not Santa’s reindeer!). Those
with a Pennsylvania Dutch heritage may
also refer to a rain drizzle as “spritzing.”
So now you know. If it’s spritzing, take
an umbrella. If there’s a herschel, stay
indoors. And if you’re a gardner, expect at
least one onion snow before spring!
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57
February 13-16
february
11th ANNUAL CLARKS SUMMIT
FESTIVAL OF ICE
A”Frozen Fairy Tales” – live music, live ice carvings,
storytelling, horse/carriage rides, crafts, food.
5 p.m,, parade 7:30 p.m. February 13
Clarks Summit
Free admission and parking
(570) 587-9045, www.theabingtons.org
February 27-28, March 1
alendar
PENNSYLVANIA GARDEN EXPO
Largest and longest running garden
show in Central Pennsylvania
10 a.m. to 8 p.m. Friday and Saturday,
10 a.m. to 5 p.m. Sunday
Pennsylvania Farm Show Complex,
2300 N. Cameron St., Harrisburg
General admission: $13, age 12 and under free.
(717) 932-1487, www.pagardenexpo.org
March 7
march
HUMDINGER TRAIL RUN
First running race in the River Towns Race Series.
These crazy trail runs include obstacles, mud, fire,
climbing walls, a slip-and-slide and lots of fun.
10 a.m. to 2 p.m.; must register in advance to race
Start: “Pig Barn,” State Hospital Drive, Danville
(570) 336-2060, (800) 847-4810,
www.humdingerrun.com
March 8
19TH ANNUAL DUCKS AND GEESE
OF THE SUSQUEHANNA RIVER
Waterfowl Watch - might spot a bald eagle! Dress
warmly; warm fire and hearty refreshments provided.
8 a.m. to 1 p.m.
Millersburg Gun and Conservation Club,
River at Keystone streets, Millersburg
Free
(717) 692-3699, www.nedsmithcenter.org
CHARTER DAY AT CORNWALL IRON FURNACE
Free admission to the Cornwall Iron Furnace.
12:30- 4 p.m.
Cornwall Iron Furnace, 94 Rexmont Road, Cornwall
(717) 272-9711, www.cornwallironfurnace.org
March 12
DISCOVERY LECTURE SERIES: “BOG
TURTLES IN YOUR BACKYARD”
Bog turtles are the smallest turtles in Pennsylvania
and federally listed as threatened. Rarely seen
outside of wetland habitats. Learn more with
George Gess who manages bog turtle projects.
7-9 p.m.
Ned Smith Center for Nature and Art, 176
Water Company Road, Millersburg
Admission: $5
58
March 13
“AN EVENING WITH IRISH BLESSING”
Corned beef and cabbage dinner;
live Irish music; wear green
7:30 p.m.
Wooden Nickel Restaurant, 219 Market St., Millersburg
March 14
ST. PATRICK’S DAY PARADE
Second largest St. Patrick’s Day Parade in the country.
Day begins with Mass at St. Peter’s Cathedral
at 10 a.m., parade kicks off at noon.
Downtown Scranton
www.scrantonculturalcenter.org, www.stpatparade.com
March 14-15
“THE MUSIC OF DOWNTON ABBEY”
Featuring Susquehanna Valley Chorale
7:30 p.m. Saturday; 3 p.m. Sunday
Zion Lutheran Church, Sunbury
(570) 547-0455, www.svcmusic.org
March 19-22
41st ANNUAL PENNSYLVANIA HOME SHOW
Sponsored by the Home Builders Asso.
of Metropolitan Harrisburg
10 a.m. to 8 p.m. Thursday-Saturday,
10 a.m. to 6 p.m. Sunday
In the new exhibition hall and equine center
2300 N. Cameron St. , Harrisburg
$8 adults; age 12 and under free. Free parking
(800) 281-5539, pahomeshow.com
April 10-12
april
BLUE & GRAY CLUSTER DOG SHOW
Dog show event including a vendor area with one of the
largest groups of vendors in Central Pennsylvania with
dog and pet related products, merchandise and services.
Pennsylvania Farm Show Complex and Expo
Center, 2300 N. Cameron St., Harrisburg
Admission fee
pafarmshowcomplex.com/scheduleevents; www.hkc.org
April 11
“CRUISIN’ THE COSMOS:
SPRING STAR PARTY”
With Astronomical Society of Harrisburg.
Telescopes provided; can bring your own.
7-10:30 p.m.
Ned Smith Center parking lot, 176 Water
Company Road, Millerburg
Free but registration recommended
April 25
LEWISBURG ARTS FESTIVAL
10 a.m. to 5 p.m.
Craft and food vendors, entertainment, music
along Market Street in downtown Lewisburg.
(570) 524-5221, www.lewisburgartscouncil.com
Kids and family activities. Rain date: May 2
Downtown Lewistown
9 a.m. to 2 p.m.
[email protected], www.
mdkidsonnection.org
April 25 and May 2
SPRING BIRD WALKS
Binoculars provided
7:30 a.m. to noon
Ned Smith Center parking lot, 176
Water Company Road, Millersburg
Free but registration recommended
May 2
may
29th ANNUAL SPRING FLING
Includes a marathon, half marathon,
games, crafts, entertainment and
food; more than 200 vendors
Free admission, parking and shuttle.
Always the first Saturday in May.
9 a.m. to 5 p.m. rain or shine
Downtown Danville
(570) 284-4502, www.visitdanvillepa.org
May 9
thE BUFFALO VALLEY SINGERS
SPRING POPS CONCERt
Connie Pawling-Young is the director
and Tim Latsha is the accompanist.
7:30 p.m.
St. John’s United Church of Christ,
1050 Buffalo Road, Lewisburg
$5 at the door for adults,
age 12 and under free
(570)-286-9559
Heritage Road, West Milton
Free
(570) 286-9559
susq.
university
The following are events planned during
the spring semester at Susquehanna
University in Selinsgrove. For more
information visit www.susqu.edu.
Through February 22
ARt EXhIBItION: PAIRING
thE ARt OF MENtORS AND
thEIR FORMER StUDENtS
Painting, drawing, photography, sculpture,
metals, glass, fibers and mixed media
Noon to 4 p.m.
Lore Degenstein Gallery
Free
February 22
23RD ANNUAL S.U. hONORS
BAND FEStIVAL GALA CONCERt
Features more than 150
high school students
3-5 p.m.
Stretansky Concert Hall
March 16
VISItING WRItER: MELISSA BANK
Best-selling author of “Girls
Guide to Hunting and Fishing”
and “The Wonder Spot”
4:30-5:30 p.m.
Isaacs Auditorium
LEWISBURG LIVE!
March 17
Eight to 10 bands in venues
in downtown Lewisburg
6 p.m. to midnight
Free admission
www.lewisburgartscouncil.com
CONCERt: hONG GAO
May 10
April 11 through May 1
SPRING POPS CONCERt
ARt EXhIBItION:
CONtEMPORARY FIBER ARt
3 p.m.
St. John’s United Church of Christ,
1050 Buffalo Road , Lewisburg
$5 at the door for adults,
age 12 and under free
(570) 286-9559
May 24
SPRING POPS CONCERt
7 p.m.
Central Oak Heights , 75
calendar
MIFFLIN COUNtY KID CONNECtION
Internationally renowned pipa (traditional
Chinese instrument) soloist and composer
8-10 p.m.
Lore Degenstein Gallery
April 14-15
MUSICIAN IN RESIDENCE:
GILBERt KALISh, PIANISt
He made the first recordings of several
of Charles Ive’s works for solo piano,
chamber ensemble and voice and piano
8-10 p.m.
Powered by Satisfaction
Villager Realty
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365 Days a Year!
Bloomsburg Office
730 Market Street
Bloomsburg, PA 17815
Phone: 570-784-5206
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Danville Office
326 Mill Street
Danville, PA 17821
Phone: 570-275-8440
[email protected]
Lewisburg Office
521 N. Derr Drive
Lewisburg, PA 17837
Phone: 570-523-3244
[email protected]
Northumberland Office
236 Old Danville Highway
Phone: 570-473-7300
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Selinsgrove Office
715 N. Market St.
Selinsgrove, PA 17870
Phone: 570-374-9200
[email protected]
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59
snapshot
1
I always enjoy wandering
around Pennsylvania with no
particular destination in mind
and my camera at my side.
2
Vikki Petersen of Visalia, Calif., often visits the Susquehanna
Valley and she comes armed with her camera. Most recently,
“I left Pennsylvania in plenty of time this year – or so I
thought – to escape a winter snowstorm like I was caught
in last year and managed to beat the first big one home by
three days,” she said.
Among the subjects she caught on film on one of her trips
that we particularly liked were (1) an old building across the
Susquehanna River from Danville. “I have been told it was
a ‘stage stop’ at one time, she said, adding that she was
also told it had been the scene of more than one fire. “It is
very big and stretches quite far behind that old tree,” and (2)
These horses near Bellville. “They were at the back of the
pasture and walked all the way around the perimeter of the
fence when I talked to them.”
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60
Since 1935
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©2015 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.®
Equal Housing Opportunity.
61
Scientific name:
Pastinaca sativa
Other names: harts-eye,
madnip, yellow parsnip
Description: stem grows
to 5 feet tall
» Umbrella-shaped
clusters of small
yellow flowers
plant profile
story/photos by Dru Aumiller
pa plants
Winter
Parsni
Winter Parsnips
» Leaves are 1 to cluster
of 5 yellow-green,
shiny and oblong
O
ften seen swaying in
the mild breezes along
the pasturelands here in the
Valley, this perennial plant
reminds one of Queen
Anne’s Lace, if it were to
come in the color of yellow.
Wild parsnip, or pastinaca sativa,
is a biennial or perennial plant that
sometimes reaches a height of 5 feet.
Its thin stalks bear “umbels” of small
yellow flowers and in many places,
it is viewed as a weed of concern or
one to be eradicated. It grows best in
rich soils, but can survive very poor
soil conditions and even drought,
due to its deep taproot. Because it
is so hardy and is quickly spread by
mowing, wild parsnip is a common
plant seen in nearly every county
throughout the commonwealth.
Seedlings of pastinaca sativa first
62
appear sometime between February
and April — one of the first green wild
sprouts to emerge as a small splash
of color on an otherwise dull gray
winter landscape. Like many taproot
vegetables, it has a two-phase growth
cycle. In the first two years, it grows as
a rosette and in the second phase it
produces a tall flowering spindly stalk.
Beware: It is these second-year plants
which can cause burns if the juice
of its leaves comes in contact with
skin that is then exposed to sunlight.
A chemical reaction will occur that
results in a painful burn. Handle with
care; gloves are recommended.
Parsnips were a mainstay on dinner
tables of our early ancestors and
according to the website, Dave’s
Garden, even predated the mashed
potato by 100 years. Brought from
Europe by the early settlers, wild
parsnip was easy to store and if
cooked and cultivated correctly,
offered a bit of sweetness to any meal.
In the same family as carrots, dill,
celery and caraway, parsnip has a
flavor somewhat like a carrot. After
cleaning thoroughly and peeling,
parsnips are ready for consumption.
The most common use is in soups
because their sweet, aromatic flavor
blends with other ingredients and
they become incredibly soft when
boiled. Parsnips can be eaten alone
as a boiled vegetable, served with
a little butter and salt, or made into
mashed potatoes and combined with
the dinner’s main roast. In Europe, the
parsnip was a source of sweetener
before sugar cane and beets were
available. Another common use was
making wine from wild parsnips.
No matter what the cooking
format, be very careful when using
the wild variety. One must be very
familiar with identifying the correct
plant, as wild parsnips resemble
other plants which are toxic.
Emil
Feryo, Sr.
Emil
Feryo, Jr.
NuEar Digital Hearing Aid Systems
Behind the Digital Hearing-aid System sign hanging outside at
Sunbury Plaza is a father and son team with a combined total of 86
years of experience serving the hearing-impaired.
Emil Feryo Sr. said he and his son, Emil Jr., have been doing
business as Digital Hearing-aid Systems for about 10 years or so.
They dispense American-made hearing-aid products manufactured
by NuEar, which is based in San Diego. In addition to the aids,
they also dispense batteries, and other hearing accessories, like
amplified telephones and clocks to wake up hearing-impaired
people. Other services include repairs to all brands of hearing-aids
and making earplugs.
A U.S. Navy veteran and a Penn State graduate, Emil Feryo Sr.
is a second-generation hearing-aid dispenser, with over 56 years
of experience. Because of his father, a coal miner who was deaf in
one ear and severely impaired in the other, Emil was sympathetic
and compassionate to the hearing-impaired from an early age.
He started dispensing hearing-aids in 1955, while employed in his
uncle’s practice.
His son, business owner Emil Feryo Jr., is a 1981 graduate of
Bloomsburg University and was a first lieutenant in the Marine
Corps. In 1985, upon completion of his active-duty military service
and inspired by his father’s commitment to help the hearingimpaired, Emil Feryo Jr. pursued his career in the hearing health
care field. He has been nationally board certified in hearing
instrument sciences for 22 years.
During his years in the field, Emil Feryo Sr. has witnessed the
development of products from the ear horn to the first body-worn
hearing-aids, from the invention of the microchip to today’s 100
percent invisible modern digital hearing-aids using nanoscience
technology, as featured in NuEar’s Imagine product line.
Emil Feryo Sr. explained that old-fashioned hearing-aids were
analog amplifiers. “In other words, we’d amplify one sound, and
we’d amplify them all.” That meant a wearer might have to turn
down their hearing aids because some sounds were being made
too loud.
Modern digital hearing-aids have as many as sixteen channels
that can be programmed for a wearer’s specific needs. Modern
hearing-aids also include filters for background noise. So, the
more filters and the more channels, the better the hearing-aid.
One of the advantages offered by NuEar products is an “active
feedback suppressor” which allows a wearer to use a telephone
without having to take off the hearing-aid.
The senior Feryo explained that to begin the process of getting
a hearing-aid, a customer would fill out a confidential report
providing information about his/her symptoms. “After that, we’ll
go and do a visual inspection of the ear with our otoscope.” That
examination will show things such as the presence of earwax or
the condition of the eardrum.
“Then we do a hearing test on the audiometer.” From that point,
the audiogram report is put into a computer, which will program the
person’s hearing loss to the hearing-aids available. The hearing-aid
is then placed on the patient to show how hearing is improved with
the new aid. The whole process can be completed in about 45
minutes.
The Feryos offer a friendly, relaxed atmosphere in their offices,
and they take pride in providing high-quality products with stateof-the-art technology backed by the service, knowledge and
expertise necessary for a successful practice.
Business hours are from 10 a.m. to 3 p.m., Monday through
Wednesday, and 10 a.m. to 5 p.m. Thursday. For more information,
call (570) 286-4400.
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4
ZPVMMGPSHFUZPVSFFWFOXFBSJOHJU5IFSFBSFOPCVUUPOTUPGVNCMFXJUIFJUIFS*OTJEFPVS
SFWPMVUJPOBSZ#SBJO)FBSJOH™5FDIOPMPHZXPSLTJOIBSNPOZXJUIZPVSCSBJOBVUPNBUJDBMMZ
BEKVTUJOHBOEPQUJNJ[JOHTPVOETPZPVIFBSDMFBSMZNPSFOBUVSBMMZBOEFĄPSUMFTTMZ
8JUI"MUB%FTJHOZPVMMGFFMNPSFDPNGPSUBCMFBOEDPOOFDUFEJOBOZMJTUFOJOHTJUVBUJPO
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Dr. Kelly Cormell
Au. D., CCC-A
LLC

Inside Pennsylvania Magazine

Transcription

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