august 2013 t&g

Town&GownAUGUST 2013 FREE

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Inside: The Grange Fair in photos • “Creative Expressions” from State College students

IF IT’S HAPPENING IN HAPPY VALLEY, IT’S IN TOWN&GOWN

Painting Painting Painting Painting Painting to Preserve

of Life Life Lifeof Lifeofof Lifeof Life Life Lifea Way

Local artists are using their skills to help ensure farming’s future

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Town&Gown is published monthly by Barash Publications, 403 South Allen Street, State College, PA 16801. Advertising is subject to approval of the publisher. COPYRIGHT 2013 by Barash Media. All rights reserved. Send address changes to Town&Gown, Box 77, State College, PA 16804. No part of this magazine may be reproduced by any process except with written authorization from Town&Gown or its publisher. Phone: 800-326-9584, 814-238-5051. FAX: 814-238-3415. Printed by Gazette Printers, Indiana, PA. 20,000 copies published this month, available FREE in retail stores, restaurants, hotels and motels & travel depots. SUBSCRIPTIONS and SINGLE COPIES: $45/1yr; current issue by 1st-class mail, $10; back copy, $15 mailed, $12 picked up at the T&G office. www.townandgown.com

Features28 / Creative Expressions: How Has a Teacher Opened Your World?For the third consecutive year, the State College Area School District held its Creative Expressions contest asking students to express their thoughts on how a teacher impacted their lives

36 / Home-School ConnectionAs children advance through their school years, communication between their teachers and parents evolves but remains an important part to their academic success • by Lori Wilson

45 / The Grange FairTown&Gown’s creative director John Hovenstine shares some of the many photos he has taken over the years of the Centre County Grange Encampment and Fair

50 / Painting to Preserve a Way of LifeA group of local artists is using its skills to not only capture on canvas the essence of local farm life but also help ensure its future • By Savita Iyer-Ahrestani

58 / Some Solace in SoccerAfter each suffered the loss of one of their children, two families found a semblance of comfort — and a way to honor their children — in the sport that has meant so much to them • by David Pencek On the cover: Jennifer Shuey, a member of the Farmland Preservation Artists of Central Pennsyl-vania, creates a new piece of work at Chicory Lane Farm in Spring Mills.

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To contact us: Mail: 403 S. Allen St., State College, PA 16801 Phone: (814) 238-5051, (800) 326-9584 Fax: (814) 238-3415

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Back issues of Town&Gown are available on microfilm at Penn State’s Pattee Library.

PublisherRob Schmidt

FounderMimi Barash Coppersmith

Editorial DirectorDavid Pencek

Creative Director/PhotographerJohn Hovenstine

Operations Manager/Assistant Editor Vilma Shu Danz

Graphic Designer/PhotographerDarren Weimert

Graphic DesignerAmy Schmalz

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Town&Gown August A State College &

Penn State tradition since 1966.

83

Departments

8 Letter From The Editor

10 Starting Off

20 On Center: Classical Music Project

22 About Town: Task of downsizing opens flood of memories

24 Health & Wellness: Parents and kids prepare for that big milestone known as kindergarten

66 This Month on WPSU

68 Penn State Diary: Nearly a century has passed since school’s bonfire “fiasco”

71 What’s Happening

78 On Tap: State College Brew Expo

83 Taste of the Month/Dining Out: Hogs Galore

99 Lunch with Mimi: Andy and Jen Zangrilli

106 State College Photo Club’s Winning Photos

108 Snapshot: Curtis Johnson


history — and needs to be an important part of our present and future. That’s why this month is special for this area. Agriculture and farming seem to receive more notice in August with events such as Ag Progress Days and the Grange Fair. Local Foods Week is August 3-10, and includes the Centre County Farm Tour on August 10. This is a great opportunity to meet farmers on their home turf, if you will.

Even Town&Gown’s Experience Town and Gown event in August has a little to do with agriculture. We’re inviting readers to visit Penn State’s Berkey Creamery on Friday, August 23, and hear about the history of the Creamery from Penn State historian and author Lee Stout. See page 49 for more information.

And in this issue of Town&Gown, you can read about a special group of artists — the Farmland Preservation Artists of Central Pennsylvania — who are doing their part in raising awareness for local farmers and farmlands.

We’ve seen this region grow so much over the years and decades in terms of development and attracting businesses — and much of it has been positive, and helps the local economy. But we also need to maintain a strong connection to our roots — with those who have been a part of this land and worked it for generations.

David PencekEditorial [email protected]

Growing up, I spent many summer days on the farm my great-grandfather had settled and raised his family on. These were fun days for me. I would run around the barn, pet and feed some cows, pick some corn, ride on a tractor with my

uncle, and, to top it off, swim in the nearby lake.Boy, living and working on a farm must be

great, I thought. You get to do all this fun stuff, all the time. What a life!

Being a farmer does have its fun moments, but, for the most part, it’s extremely hard work — and it’s one of those careers that you need a passion for, almost a calling, or there’s no sense in doing it.

I’d guess many of us get to see only the fun side of farming. Maybe we visit farms when they have a fall festival and we can pick out pumpkins for Halloween. Or we go to the farmers’ markets and meet local farmers and purchase some of their items. If you could make your own cheese, that’d be a great way to make a living — forgetting about having to wake up before the sun comes up, the hours upon hours of milking and feeding the cows, and the whole process of turning that milk into something you can eat.

We’re blessed in this county to have some amazing farmland and farmers who work and care for that land. This area was obviously built on the backs of farmers — yeah, that Farmers’ High School that started in 1855 is just a little bit larger these days.

Agriculture is such an important part of our

Farm Focus

letter from the editor

August provides more opportunities to show appreciation to those who work the land


What’s New

starting off

Sue Paterno

Lions heading to IrelandThe Penn State football team will open the

2014 season overseas. The Nittany Lions will play Central Florida in Croke Park in Dublin, Ireland.

It will be the first time Penn State has played an international contest in its 127-year history. The game will kick off at 8:30 a.m. Eastern Time and air on ESPN2. Penn State will be the first Big Ten team to play internationally since Michigan State and Wisconsin met in Tokyo in the 1993 regular-season finale.

Penn State head coach Bill O’Brien said in a released statement, “Our players and coaches are so excited to go to Ireland and play a college football game in such a historic and outstanding venue.”

C-NET celebrates anniversaryC-NET, the government- and education-

access network for Centre County, is celebrating its 25th anniversary this summer. A celebration

takes place 6 p.m. August 14 at the Ramada Inn and Conference Center in State College.

C-NET started 25 years ago by televising community bulletin board messages from a closet in the former Schlow Centre Region Library on College Avenue. The organization has grown to a membership of 14 organizations, including all of the municipalities in the Centre Region and Bellefonte Borough, the State College Area and Bellefonte Area school districts, Centre County government, the Centre Region Council of Governments, the Centre County Library, Schlow Centre Region Library, and Penn State.

Programming now includes government and educational meeting coverage, high school sports and concerts, public-issues forums, Penn State lectures, and local festivals and community events.

For more information, visit cnet1.org.

Flutopia 5K benefits health organizations

On August 3, the Flutopia Initiative will hold a 5K Run/Walk at Tom Tudek Memorial Park to benefit Centre Volunteers in Medicine and Doctors Without Borders.

The initiative was started by Cathy Herrera as a project to inspire flutists to come together and encourage other musicians in helping with a variety of needs. Last year, Flutopia did a benefit for the Food Bank of State College.

Herrera describes it also as “for those who have fallen on hard times, or unexpected life challenges, and are trying to reconstruct their lives. United, we can offer a boost to their progress!”

For more information, visit the Flutopia Initiative Facebook page. T&G


People in theCommunity

CBICC Scholarship Winners

The CBICC announced the recipients for its 2013 Workforce Development Scholarships. The monies for the scholarships are raised during the CBICC’s annual

Open for Business Golf Tournament.Scholarships in the amount of $1,250 are given to

one high school student from each of the five Centre County school districts who is enrolled in a program of technical education or training and plans to pursue a career in a technical field in Centre County upon completion of their education.

The 2013 recipients are: William Bennett (Bald Eagle Area), Luke Purnell (Bellefonte Area), An-drew Myers (Penns Valley Area), Dustin Moskel (Philipsburg-Osceola Area), and Tyler Coleman (State College Area).

Susan HartmanHealthSouth Nittany Valley

Rehabilitation Hospital CEO Su-san Hartman was named to serve on the board of directors of the Rehabilitation and Com-munity Providers Association (RCPA), a new association that will be among the largest state health and human-services trade

groups in the nation. Hartman joined HealthSouth in 1994 and has

worked in rehabilitation since 1990. She also is chair of the Medical Division Committee for RCPA, and a member of the Hospital Association of Pennsylvania. She also serves on the board of directors for Centre Volunteers in Medicine.

RCPA was created by a merger between the Penn-sylvania Association of Rehabilitation Facilities and the Pennsylvania Community Providers Association.

RCPA president and CEO Richard Edley said in a released statement, “This really is a landmark moment for the provider community. We’re really fortunate to have someone with Susan Hartman’s skills and experience to help guide us as we head into this new era of service and advocacy.”

Cael SandersonPenn State head wrestling

coach Cael Sanderson was named the 2012 Freestyle Coach of the Year by USA Wrestling.

Sanderson also is coach of the Nittany Lion Wrestling Club, the full-time training location for a number of top senior-level men’s

freestyle wrestlers. He was club and personal coach to Jake Varner, who won the Olympic gold medal in his weight class at the 2012 Olympic Games.

In addition to Varner, two members of the Nittany Lion Wrestling Club earned spots in the 2012 Olympic Games in London for other nations after training with Sanderson — Jaime Espinal of Puerto Rico won an Olympic silver medal at 185 pounds, while Franklin Gomez of Puerto Rico also competed in the Olympic Games.

Sanderson will be entering his fifth season as Penn State’s head coach, and he has led the Lions to the national championship each of the last three years. T&G

Visit historic shopping districts, road trip for art and wine, step up to the plate, float through a cave,

hit the trails cast a line... Adventure is waiting!


Saint Joseph’s Catholic Academy, a faith-based college-preparatory high school, opened in Boalsburg in the fall of 2011. It originally opened for ninth- and tenth-grade students, and this year it will have juniors (who could attend in 2012) and seniors, as well. It will graduate its first

class next spring.This year, the school also welcomes a new

principal. Christopher Chirieleison, who grew up in Reading and earned a master’s degree in instructional leadership from Penn State, relocated from North Carolina to Happy Valley to take on the role of principal for the high school. Having formerly served as a classroom teacher, varsity coach, dean of students, director of admissions, assistant headmaster, and headmaster for three college-preparatory schools, he feels prepared to take on his new role. Chirieleison, who has a wife and three sons, recently took the time to talk with Town&Gown about his new position and what his vision is for the future of the academy.

T&G: What was your transition like from North Carolina to Happy Valley?

Chirieleison: My family and I moved from Asheville, North Carolina, which is similar to the State College area in terms of its natural beauty and regional hospitality. The people of this area have been very gracious in welcoming us, and we are enjoying the experience of seeing new places

Q&A

class next spring.

and making new friends. So I would say that our transition has been a smooth one and I am grateful to be back in Pennsylvania, of which I am a native.

T&G: What do you like most about the vision of Saint Joseph’s?

Chirieleison: I greatly admire the mission of Saint Joseph’s Catholic Academy, which is to form the next generation of leaders by providing an environment that cultivates in our students the values of faith, scholarship, leadership, and Christian service. In so doing, we will enable each of our students to identify their unique gifts and talents so they may develop and contribute them in service to their local communities and the world.

T&G: What are some of your future plans for the school?

Chirieleison: As I survey the remarkable progress that Saint Joseph’s Catholic Academy has made over the past two years, there is much to celebrate — a significant increase in enrollment this year, new state-of-the-art science labs this summer, more curricular and extracurricular offerings such as pre-engineering courses and varsity football, and some excellent additions to an already outstanding faculty. We plan to continue building a college-preparatory program based on Gospel values that will transform and enrich the lives of our entire community now and for generations to come.

T&G: Why do you think Saint Joseph’s is an integral school to have in the community?

Chirieleison: It is integral because we provide a strong faith-based, college-preparatory program with club activities and PIAA sports. We already are achieving an enrollment level where we can offer enriching academic and athletic opportunities for our students, while remaining small and nurturing enough to support their growth and development as scholars, artists, and athletes. Our school also is integral to the community because we hold Christian service as a primary value, and so our students contribute their time, talents, and resources in support of a wide range of social concerns. T&G

Q&A with Christopher Chirieleison, principal of Saint Joseph’s Catholic Academy By Sarah Harteis

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AUGUST

1989“A Case History of the State

College Police, Part I” looked at the history of State College’s police department, including the town’s first full-time policeman, Bob Mingle. In 1916, Mingle became the first full-time uniformed policeman in State College. A notice in the newspaper warned residents that “Policeman Mingle intends to enforce rigidly the law against carrying concealed weapons and the ordinance prohibiting shooting within the borough limits. It is quite common practice for young men to pull a revolver from a pocket and shoot anywhere, everywhere in State College. This is going to be stopped … it will, no doubt, come to an end.”

2002The history of State High’s

Memorial Field was shown in “Field of Memories.” Mayor Bill Welch described the field as “a treasured location.” His spouse (and Town&Gown columnist), Nadine Kofman, said, “In high school, one of the great thrills was going to the Friday night football games at Memorial Field. Just being in the bleachers with your friends, and seeing all the wonderful action on the field — it was small enough to be a friendly field.”

2011“Fresh Leadership” profiled

the new superintendents at State College Area School District (Robert O’Donnell) and Bellefonte Area School District (Cheryl Potteiger). O’Donnell said, “I don’t know what education will look like in 20 years, but I do know that if we have highly trained teachers, State College will continue to be an educational leader that I would put up against any other school in the country.” Potteiger came from Hamburg School District, and said, “From what I’ve seen, the education in Bellefonte is top-notch and I’m going to do my best to keep that in place no matter what happens with the budget or anything else.” T&G

Looking Back

uniformed policeman in State College. A notice in the

Centre County history through the pages of Town&Gown


And visit our Facebook site for the latest happenings and opportunities to win free tickets to concerts and events!And follow us on Twitter @TownGown1.

Anthony Clarvoe

• In 5 Questions, Penn State sports historian and author Lou Prato discusses his new book, We Are Penn State: The Remarkable Journey of the 2012 Nittany Lions, which is due to be published in mid August.

• A special recipe for ham-and-bean soup from Hogs Galore.

• Blogs on sports, arts and entertainment, and more.

• Order copies of Town&Gown’s 2013 Penn State Football Annual.

18 - Town&Gown June 2013

This Month Ontownandgown.com

Anthony Clarvoe

Oliver Marmol

• In 5 Questions, State College Spikes manager Oliver Marmol talks about the upcoming season and what it’s like managing players at the Class A level.

• A special recipe for the Greek Restaurant’s roasted leg of lamb. • Blogs on sports, entertainment, and more.

• Order copies of Town&Gown’s Penn State sports annuals.

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Monteverdi and Thomas Morley, plus Joan Tower’s Copperwave.

Apollo’s Fire, the Cleveland Baroque Orchestra, fills Schwab November 7 with the sounds of Bach’s Brandenburg Concertos Nos. 2 through 6.

Pianist Jeremy Denk performs a recital January 29 at Schwab. His Penn State debut includes Fantasy, a work by jazz composer and pianist Brad Mehldau.

Austria’s Vienna Concert-Verein Orchestra performs February 6 at Eisenhower Auditorium. German pianist Sebastian Knauer joins the ensemble to perform Beethoven’s Piano Concerto No. 3 in C minor, Op. 37.

Cantus, called “the premier men’s vocal ensemble in the United States” by a Fanfare critic, makes its Penn State debut April 1 at Pasquerilla Spiritual Center in A Place for Us. T&G

Visit the Classical Music Project Web site at www.cmp.psu.edu.Tickets for classical and other 2013-14 presentations go on sale to the public August 12. For tickets, go to www.cpa.psu.edu or phone (814) 863-0255.

John Mark Rafacz is the editorial manager of the Center for the Performing Arts at Penn State. Jennifer Pencek, associate editor at the Center for the Performing Arts, contributed to this article.

on center

From the final part of a three-season presentation of the complete Ludwig van Beethoven string quartets and a dramatic rendering of five of Johann Sebastian Bach’s Brandenburg Concertos to the American debut tour of a heralded Austrian orchestra and the sublime singing of a male vocal ensemble, the Center for the Performing Arts’ Classical Music Project brings a diverse lineup of artists to Central Pennsylvania audiences from October 2013 through April 2014.

Center director George Trudeau says he hopes the project, supported by a $470,000 grant from the Andrew W. Mellon Foundation with an additional $317,000 from Penn State partners, continues beyond its original three-year time frame.

“The interest and momentum has built continuously among our partners and with involved faculty, students, community members, and the artists who have been involved,” Trudeau says. “I am optimistic that we’ll find a way to keep this project going past the 2013-14 season.”

Marica Tacconi, Penn State professor of musicology, provides faculty leadership for the curriculum and academic components.

“We are working to expand our reach even further,” she says. “We will continue to bring to campus renowned artists and music scholars who will engage with our students and community in meaningful ways.”

The classical offerings begin October 9 when the St. Lawrence String Quartet performs Beethoven’s quartets in C minor, Op. 18, No. 4; C Major, Op. 59, No. 3; and A minor, Op. 132, at Schwab Auditorium. Brentano String Quartet completes the three-season Beethoven cycle by performing the quartets in D Major, Op. 18, No. 3; F minor, Op. 95; and E minor, Op. 59, No. 2, February 21 at Schwab.

American Brass Quartet, which this year earned Chamber Music America’s highest honor for “significant and lasting contributions to the field,” performs October 30 at Schwab. The Penn State concert includes the ensemble’s editions of works by Renaissance masters Claudio

By John Mark Rafacz

Classical Celebration Project’s third season features seven concerts plus free related events

Brentano StringQuartet

The St. Lawrence String Quartet

Cantus


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Task of downsizing opens flood of memoriesBy Nadine Kofman

Less is Moreabout town

Happy Valley, a spot on the Central Penn-sylvania map with a cavalcade of attractions, has become a destination for not only young-sters but also for oldsters. With our several retirement villages, in addition to our senior-citizen enclaves, the drain to the south isn’t what it used to be.

Local retirees come in three primary cate-gories: residents who moved here “temporar-ily” and then spent their working years here; new ones who came to be close to younger relatives; and, of course, representatives of the indigenous population. Whether they’re doers or watchers, they have lots of options in Happy Valley.

“Downsizing,” a simple term with a complex reality, becomes a fact of life in later years. Furni-ture must either squeeze into smaller quarters or find new homes. Going through small things is a big job. Treasures socked away over the years — Happy Valley mementoes, for instance — yield many trips down memory lane.

For me, the strong arm of downsizing took charge this summer.

Dispatching stuff you trip over every day is bad enough, but waiting in the wings were mementoes to be reckoned with, such as:

• An office chair and store ladder from Centre Hardware, formerly at 140 South Al-len Street.

• Two shoe-department chairs from the gone-but-not-forgotten Danks & Co. depart-ment store, formerly at 148 South Allen.

• Suit bags from Hur’s Mens Shop, formerly at 114 East College Avenue in State College, and from Levine’s, “The Store for Men and Boys,” formerly at 122 South Allegheny Street in Bellefonte.

I saved everything. Even humble sales re-ceipts.

Picking through things, I rediscovered na-tional and local so-called paper ephemera, if you will. It’s a mystery why I had a thing for fabric samples and business ads. Maybe be-

cause they told a story. A sampling follows:Fashion was too hip a word for “Standard

Cloths For Amish Suits,” which was “Furnished By Miller & Collins, Moyersdale, Pennsylva-nia.” Inside the gold-outlined dark-green cover were 15 cut squares of suit possibilities, a medley of dark grays to blacks. “Every Garment Made to Order,” read the printed slogan under a drawing of a somber bearded gentleman.

On the flip side in more ways than one, only one suit-fabric sample came in a much newer booklet from upscale Bostonian Ltd. at Penn State, located a few years ago at 106 South Allen: “Throughout the Course of American history, there are those figures whose achieve-ments will forever stand alone. The statesman. The business leader. The innovator. It is in the trademark attire of these men that history was made and moments are remembered. …”

A men’s-clothing business located a few miles and possibly seven decades away distributed a folded-letter brochure that cautioned, “Open carefully there’s something inside.” Unfolded, there is a large colorful advertisement for $25 to $60 “International Fine Custom Made Clothes” from D. C. Mitterling of Centre Hall:

Some of the interesting items from the past the author found while downsizing.


“In the International display there are ex-actly 385 fabrics to select from, so don’t try and make a final choice from these few sam-ples. See them all. … Young chaps who want the real collegiate touch will find a great range in both style and material, and the same goes for the man who wants stylish but conserva-tive dress.”

In one respect, women kept their conser-vatism hidden.

In an adorable miniature Spencer Corset sample book (possibly of 1960ish vintage), there are — flipping through — 42 pinkish plain and decorated corset-material choices. A very pretty way to be constricted.

Checking the Web on the company (located in Manchester, England, and on this side of the water), I learned that “The corset is sold by Spen-cer today exactly as it was 100 years ago albeit to a hugely diminished clientele.”

An 1880s advertising card for the Bortree M’fg Co’s Duplex Corsets proclaims that “these corsets have conquered all competitors” and warns the consumer against charlatans: “Be sure the word Duplex is on every corset. The great popularity of the Celebrated Duplex Corset has tempted un-

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principled manufacturers to sell worthless imita-tions.”

The genteel woman didn’t forget about her feet, either. “Patrician Shoes,” reads my 1903 advertising book, “can always be depended on for reasonable service if they are accorded fair treatment. Recollect that shoes are made of leather, and that no matter what they cost, water will soak them, heat will burn them, perspiration will harden and crack them.”

The same is true for all these slim bro-chures of forgotten lore, but they were easy to pack up and swell to own. I also held onto the clothing bags. The store things from Centre Hardware and Danks were another matter.

As part of my downsizing, they went out the door. These reminders of two bygone Al-len Street stores have been taken in at 133 East College Avenue, by Webster’s Bookstore Café. In a way, their future is their past — that is to say, they are back downtown.

Even downsizing can have its rewards. T&G

Nadine Kofman is a native Centre Countian and historian.


Parents and kids prepare for that big milestone known as kindergarten

By Adaire Robinson

The First First Day of School

health & wellness

Class of 2026. Seems far away, doesn’t it? For kindergarten students heading to their first day at elementary schools across Centre County this month, 2026 will be the year most of these students graduate from high school.

Sending a child to kindergarten is a huge milestone in a family’s life that can be both exciting and nerve-racking for parents and children. As the first day of school is quickly approaching, parents in Centre County are doing everything they can to prepare their children for a full day of school. Most parents also need to prepare themselves emotionally for sending their “baby” off to the “big kid” school.

Amy Evanego and Joanne DeVoir each has her oldest child enrolled in the State College Area School District. Both children completed kindergarten this year at Gray’s Woods Elementary. Evanego and DeVoir live in the same neighborhood with other parents who sent children to kindergarten for the first time last year. They noted having other parents going through the same transition was helpful.

“I think, for a lot of the parents, it’s harder for them than it is the kids,” DeVoir says. “Whenever there is a milestone, I always have to keep in mind that this is a good thing. It’s emotional, but it’s not sad.”

The first day of school for State College Area School District kindergarteners is only one hour long, and their parents come with them. Evanego’s son, Ryan, and DeVoir’s daughter, Charlotte, were in the same class and were read The Kissing Hand by Audrey Penn.

“The Kissing Hand is a story where a mom draws a heart on her child’s hand, and sends him off to the first day [of school],” Evanego

says. “She does this so he always knows that he’s loved.”

She adds having The Kissing Hand read to her and Ryan on the first day eased the nerves for not only her son but also for herself.

To prepare Ryan for kindergarten, Evanego had a few strategies at home to get him comfortable about being away from his mom eight hours a day. One of her tactics was listening to musicians who sing about the first day of kindergarten. Some of their favorite songs are Justin Roberts’s “Giant Sized Butterflies” and the Imagination Movers’ “First Day of School.”

To prepare Ryan academically, he was enrolled in preschool before going to kindergarten. At home, he practiced letters and sounds using flashcards, which Ryan enjoyed, Evanego says. Along with the flashcards, the Evanegos watched Wheel of Fortune. Evanego and Ryan would watch the show and hear the contestants pick a letter, see it show up on the television screen, and put the letters together in the context of a puzzle along with the contestants.

Charlotte DeVoir shows how she and her mom celebrated her starting kindergarten.

Contributed photo


“I think that helped him acquire letters, vocabulary, and punctuation, because sometimes there are question marks,” Evanego says. “It sounds silly, but I think that contributed.”

On the first day of kindergarten for DeVoir and her daughter, they baked a cake in celebration and wrote “I Love Kindergarten” with icing on top of the cake. DeVoir says making a cake and showing Charlotte that this was an exciting time for her made the transition easier.

Charlotte’s confidence was enhanced from the start of kindergarten to the end, DeVoir says. Charlottle’s knowledge in all fields of study, especially reading, improved. Her newly gained confidence gave her the encouragement to learn more without being embarrassed when asking questions about something she didn’t know.

“She is the kind of kid, who if she can’t do something right away, she gets a little discouraged,” DeVoir says. “But now she is just a little bit more willing to try, and, in reading, if she doesn’t know a word she will sound it out.”

The adults on the other side of the kindergarten transition are the kindergarten teachers. Audra King, a kindergarten teacher at Benner Elementary in the Bellefonte Area School District, says her favorite part about teaching kindergarten is seeing the students grow both academically and behaviorally.

“Some of them come in not knowing how to do anything,” she says. “They don’t know how to sit on a carpet, they don’t know how to listen, or how to raise their hand, but, by the

end, they are like little people participating in conversation … writing sentences, and they laugh at the fact that they don’t know their name.”

King says that kindergarten children will learn, adapt, and have fun during their first year in elementary school.

She also says the most important thing to know is that a child’s teacher is the main resource for parents.

Lisa Spock, a kindergarten teacher at Easterly Parkway Elementary in the State College Area School District, also feels that the kindergarten teacher is one of the most important resources for kindergarten students’ parents.


She understands the fears of parents, and doesn’t mind getting e-mails or meeting with parents whenever they need to speak with her.

She says it’s important for parents to hide their anxiety when they are sending their child to school for the first time. She thinks it can be hard for parents because it is a year of independence for the children, and it’s difficult for parents to realize that.

“One thing I say to parents is that, even though it is hard for you, even though it is probably really emotional for you, it’s really important not to talk about that in front of your kids,” she says. “Use positive statements when they’re talking about going to school … like, ‘I know you are going to have a great day, and I can’t wait to see you at the end of the day. You can tell me all of the things that you’ve done.’ ”

She adds that if a child is anxious about being away from home all day, they may bring

in a stuffed animal or memorabilia from home. Other children may carry a picture of their mother and/or father with them in case they are nervous.

Evanego, DeVoir, King, and Spock all believe that one of the most important ways parents can prepare their child and themselves for sending a child off to kindergarten is to be confident, positive, and let them know that you are ready for them to go to school and learn new things.

“Know that your child is ready for this, and have confidence in them,” DeVoir says. “They are going to grow a lot in kindergarten, and that is a wonderful thing to see!” T&G

For more helpful hints or information about how to prepare a child for kindergarten and school-transition activities, visit your school district’s Web site.

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Entries came in the form of essays, poems, posters, slide-show presentations, comics, illus-trations, and sculpture.

“We were impressed with all the applicants, ranging from students in kindergarten through 12th grade,” says Cheryl McCarty, a third-grade teacher at Gray’s Woods Elementary School who helped with the contest. “Each entry hon-ored and celebrated students’ achievements and passion for learning, and at the same time dem-onstrated teachers’ dedication and commitment to excellence in education. The entries truly displayed the engagement and relationship that students and teachers share.”

The four winners were announced in June. They were:

K-2: Chuyuan Jiao, second-grade student at Easterly Parkway Elementary. He recognized his second-grade teacher, Danielle Zarnick.

3-5: Lily Maxwell and Graham Fetterolf, fifth-grade students at Houserville Elementary. They recognized Joe O’Neill, who just retired from teaching.

For the third consecutive year, the State College Area School District held its Creative Expressions contest asking students to express “How Has a Teacher Opened Your World?” The contest was open to students in kindergarten through 12th grade.

How Has a Teacher Opened Your World?

Creative Expressions:

6-8: Abby English, sixth-grade student at Mount Nittany Middle School. She recognized her fourth-grade teacher, Jodi Kamin.

9-12: Abbey Harrington, 11th-grade stu-dent at State College Area High School. She recognized John Kovalchik, director of bands at Mount Nittany Middle School.

Honorable mentions for each age group were: K-2: Andrew Lansford and Megan Smarkusky,

first-grade students at Gray’s Woods Elementary.3-5: Noah Klatt-Willy, third-grade student

at Gray’s Woods Elementary; Zoe Parsons and Jennie Berda, fifth-grade students at Houserville Elementary.

6-8: Jack Mangene, sixth-grade student at Mount Nittany Middle School; Alex Cash, sixth-grade student at Mount Nittany Middle School; Kaleigh Fields, sixth-grade student at Park Forest Middle School.

9-12: Ashley Parker, ninth-grade student at State College Area High School; Douglas Swobada, ninth-grade student at State College Area High School.


My wish — being an astronomer!My teacher, Miss Zarnick, introduced a book.

The name of the book is Magic School Bus — Lost in the Solar System. That book is really funny, tell-ing some stories about a group of pupils going to space by a magic school bus. I was so interested and imagined myself being one of them. I wanted to know more about the universe, because the big universe contains so many interesting things such as galaxies, star systems, planets, and moons.

I started to borrow books about the universe from my school’s library. I kept reading and read-ing. In a short time, I finished most of them. Then I started to search for more books about the uni-verse. My mom took me to the public library in downtown. Wow! There are so many books about the universe! Every week I go to the public library and borrow some of them. I learned so many things about the universe from all these books! I like to read about gravity of planets, and get astronomy information. I’m so happy!

Searching information about the universe be-

comes my favorite hobby. From every source, in-cluding video and Web site, I look for the newest news about Pluto, Neptune, and Kuiper belt ob-jects. My mom even bought puzzles and model of planets.

I want to share this amazing information with Miss Zarnick and my classmates. … I introduced four books to them. They are Ten Worlds, Pluto: From A Planet to Dwarf, Saturn, and Uranus and Dwarf Planets. There are all very interested.

Being an astronomer — do you know, this is my first wish about my future! An important wish!

Outer space is such an amazing world, I want to discover all the mysteries by myself! But my mom and Miss Zarnick tell me that I need to learn much before being an astronomer. I can learn anything. I like oceans, chemistry, and other things I like.

Thank Miss Zarnick for opening a new world before me. Maybe she will open another new world for me by leading me into other scientific areas.

How a Teacher Opened My World • by Chuyuan Jiao

Jiao (front) with his teacher, Danielle Zarnick.


These sixth grade students could be the first graduating class from a new high school facility that supports the excellent, future-focused education they need to enter careers that may not exist today. As we prepare students for lifelong success, we will rely on the ongoing support of this outstanding community.

Learn more about the high school building project at www.scasd.org/StateHighFuture

How a Teacher Opened My World • by Graham Fetterolf and Lily Maxwell Mr. O’Neill was the best teacher we’ve hadFrom Spudly storiesTo Fred the turtle being sad Because he only got 13 goldfish ... Mr. O’Neill was an imaginative personSecond grade year could have been a cursin’ But we got Mr. O’Neill and we had lots of funWe even ate under the sun ... Mr. O’Neill read the BFGIt really meant something to G and meRoom 21 right next to the backdoorsHe also taught us about dinosaurs ... Spudly was his dog that acted like a mutationWe also had so many rotationsPages, chapters, books that he read to us,He meant a lot to us... Mr. O’Neill is retiring soon, that makes us sadBut that was a song that we hope makes him feel glad ...

Maxwell (left) and Fetterolf wrote a song about their teacher, Joe O’Neill.


Mrs. Kamin • by Abby EnglishTeachers should encourage everyone.They should support and care foreachandeverystudent.You did.

Teachers should believe in everyone.They should urge their students to be thebest version of themselves.You did.

Teachers should be positive, and make class fun.They should make their students smile.Tell jokes,Sing songs,Read poems,You did.

You always pushed us further, occasionally poking us with a stick called truth.But you never gave up on us.Ever.

Teachers should be spectacular.Not many are.You are.

How a Teacher Opened My World • by Abbey Harrington

“Good morning, eighth-grade band! Sing a B flat.”

This was how Mr. John Kovalchik started every middle school rehearsal in his position as director of seventh- and eighth-grade bands at Mount Nittany Middle School. His intent was to reinforce the importance of thinking about pitch before playing. However, Mr. K taught me that such thoughtfulness is required in more areas than just pitch recognition. In fact, the lessons he taught me in middle school, and continues to teach me as a high schooler, have extended far beyond musicianship.

He always says his goal was to make his stu-dents better people — if we made some music along the way, that was a bonus. His dedication and passion for achieving this goal are what has

English (left) with her teacher, Jodi Kamin.

Harrington (right) with her teacher, John Kovalchik.


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made him an excellent educator and one of the most influential people in my life.

He expected the highest level of focus during rehearsals. He constantly prompted us to sit up straight, use our air properly, and work toward precision in our playing. He would frequently cut us off during rehearsal if he knew we could play a section more passionately or with more intensity. These high expectations encouraged us to raise our standards for ourselves and settle for nothing less than our best. Despite all the technicalities he taught us, he never lost sight of the real rea-son for making music. He continually reminded us that it’s not music until it elicits an emotional response from the audience. This response is what we work for as musicians.

Each of his students was required to fill out a weekly practice log in which we would record the number of minutes we had practiced each day and turn them in to him for a grade. Each week I practiced both on my instruments way more than the number of minutes required to earn an “A.” Mr. K inspired me to strive for a greater level of musicianship and taught me that it would not come without hard work and dedication.

The lessons he taught his students extended far beyond musicianship. He was able to use mu-sic to teach a number of life lessons. He would often mention that, though he was never a Boy Scout, he loves their motto: Always be prepared. This is a lesson he often instilled in us. When-ever a student would forget their instrument or neglect to bring a pencil to rehearsal, he was sure to remind us of the potential repercussions that could result from failure to be prepared. This les-son extends far beyond middle school band, be-cause the ability to be well prepared is critical in all areas of life. Mr. K not only wanted to teach us to be well prepared for music rehearsals, audi-tions, and performances, but also for the various job interviews, meetings, business proposals, and whatever else we might encounter in our future.

Another lesson he taught me was to speak intelligently and with decorum. This includes greeting people properly, not using the word “like” unnecessarily, and using more distinct language to explain myself. Mr. K understands it is important to be able to speak properly and confidently in order to make a good impression in a college or job interview, or with anyone we


may encounter in our future. He always found a way to insert vocabulary lessons into rehearsal and conversations with his students. Many of the words he taught me in seventh and eighth grade have stuck with me more than any of the terms I learned from my English teachers. In fact, as I prepare to take the SAT in a couple of weeks, the vocabulary I study constantly reminds me of him. I can recall the meaning of “temerity” be-cause I was encouraged to play my instruments with temerity rather than timidity. After all, Mr. K always said he could forgive bold mistakes. I remember the definition of “superfluous” be-cause the excessive use of the word “like” is often superfluous. And if I were to use the word “like” unnecessarily, I would be “likequacious.” This is a term Mr. K made up that is derived from “loqua-cious,” another vocabulary word I have down for the SAT.

Perhaps the greatest lesson Mr. K taught me was the importance of making it count. Rather than using common phrases such as “Have a good day” or “Good luck,” Mr. K always says, “Make it a good one.” His intent is to remind people they are in control of the outcome of their experi-ences — it has nothing to do with luck because opportunities are what you make of them. Mr. K is the ultimate example of a person who makes it count. He is always seen with a huge smile on his face, and his passion for music education — and education in general — is evident to all.

When anyone asks Mr. K how he is doing, he will always respond, “Couldn’t be better.” This serves as a good reminder that we should always be happy with our current situation. If we are dis-satisfied with an aspect of our life, we must do something about it or learn to accept it. Mr. K in-

spires everyone to take on this mentality because he leads by example.

Two years ago, Mr. Kovalchik retired from his position as band director after 40 years of teach-ing in the district. Everyone was sad to see him go, but his reason for resignation was quite admi-rable. He told me that as he aged he was afraid he wouldn’t be able to put everything into his career the way he had for so many years. He didn’t want to offer anything less than 100 percent.

Though he is no longer employed in the State College Area School District, his work is far from over. He continues to attend every concert he can to show his support for the music program. He also plays in multiple ensembles and serves as a guest director at band festivals when offered the opportunity.

Most importantly, he has maintained his rela-tionship with his past students. Whenever I have a problem related to music or just about life in general, I know I can always go to him for guid-ance and inspiration. Recently, I have made the decision to pursue clarinet performance as a ca-reer. This choice is one that is scary to me and was not made without careful thought and con-sideration, but Mr. K has been there for me every step of the way. He really cares about his students and is invested in each of our futures.

Mr. K opened me up to a world of music. A world I never want to leave. I cannot be sure that I would be as passionate about music if I had not had Mr. K as a teacher. He has taught me that life is full of enjoyment if we fully embrace each opportunity we are presented with. That’s why Mr. K ended every middle school band rehearsal with these words of wisdom: “You have a day here. Make it a good one.” T&G

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Home-School Connection



As children advance through their school years, communication between their teachers and parents evolves but remains an important part to their academic success

By Lori Wilson

Home-School Connection



Planning and setting goals for the upcoming school year may not be foremost on the minds of area youth as they relish these final days of summer. But getting the academic year started off right is likely to be at the top of the minds of many area parents and teachers during the first few weeks of August.

As important as it is for students to make posi-tive first impressions on their teachers, parents also may want to consider how their relation-ships with their children’s teachers are going to develop over the next year.

The parent-teacher relationship is one element of many in a student’s success at school, and is as varied as each student’s unique personality, skills, strengths, and weaknesses. And according to some area teachers, parents, and students, there may not be one right way of doing things, but maintaining a reasonable level of communication between all parties helps in achieving that success, which in many ways doesn’t just involve a letter grade.

When it comes to reaching goals, solving is-sues, and helping students develop both on an academic and personal level, healthy relation-ships between parents and teachers helps, but ultimately the level of responsibility taken by students in their own education plays a larger part. Not only does it help them in achieving good grades, but also leads to a sense of personal satisfaction, which they will take with them long after they leave the classroom.

So how much of the onus should be placed on students when conflicts arise or when they are in need of help? The answer depends on a lot of variables including age. At the middle school level and higher, teachers would like students to start taking ownership of their learning, and also in resolving conflict.

According to Lynn Mona, a middle school teacher in the State College Area School Dis-trict, she tries to initiate conflict resolution at the student level first before involving the parents.

“I like to give the students that opportunity to step up, and then, if that falls through, I talk to the parents,” she says. “Most of the time they don’t want their parents involved and do want to rise to the occasion. I remind them that it is best to demonstrate their maturity and come up with a solution.”

While Mona and perhaps other teachers at the middle school and high school levels favor this self-motivated strive for conflict resolution, tensions can arise when that solution differs from

what the student wants or what they thought the outcome would be. Because students, particularly teens, struggle with authority, their need for inde-pendence may override a teacher’s expectations for them to follow the rules.

“This desire for independence obviously grows as the student gets older, resulting in boundaries being tested, rebellion, or denying praise for in-tellectual prowess,” says Mona. “If you tell them they are smart, they may not like to stand out and, therefore, slack off just to avoid the future praise. Some try so hard to please everyone and put stress on themselves, while others realize that they will not please everyone, so they avoid pleasing anyone.”

Despite this tension, teenagers or those close to becoming teenagers, will often try to solve problems with their teachers before involving their parents. Kaylee Richards, who will be start-ing sixth grade at Park Forest Middle School this year, says if she has a problem at school she will usually tell her teacher first.

“If it isn’t resolved, then I tell my mom and she e-mails the teacher to try and resolve it them-selves,” Richards says. “If I’m involved in a situ-ation, I try to remove myself from it as quickly as possible before I have to ask an adult for help.”

Remarking on her daughter’s independence, Kaylee’s mother, Stephanie Richards Gardella, appreciates, though, that when a situation does come up beyond her daughter’s control, that her teachers have been proactive in involving them-selves and responding to the situation quickly.

“This was the first year that Kaylee came home to tell me that there were some social is-sues in class,” she says. “I was extremely happy with how quick her teacher was to respond to my

“I like to give the students that opportunity to step up, and then, if that falls through, I talk to the parents.”

— Lynn Mona, middle school teacher in the

State College Area School District


concerns as a parent, and impressed with the way she handled the issues among those involved in her class. All was quickly resolved, which made for a great school year.”

When it comes to addressing concerns and solving issues at the elementary school level, the level of responsibility obviously shifts and requires the parent and teacher to be more in communication with one another. In order to keep the lines of communication open and keep parents informed about what is happening during their children’s school day, some teachers have come up with creative ways to maintain contact, including social media.

For Amy Warner, fourth-grade teacher at Ra-dio Park Elementary School in State College, Twitter has become a means of communicating with her students’ parents beyond daily, weekly, and monthly e-mails.

“This year, I began offering a protected Twitter feed for my parents,” she says. “Each day, stu-dents would tweet about the events of our day to share with their families. This provides parents a daily update or a talking point about our day. Our Twitter page is locked to the public, and only can be viewed by those who request access. Parents were very receptive to the use of a quick look into our day.”

Many teachers also communicate on a regu-larly scheduled basis through e-mail, and most school districts utilize their Web sites for teachers

to post classroom activities and events. According to Gardella, having the ability to

check in on what her daughter is doing at school while respecting her space has been very helpful.

“Kaylee is very independent as far as school work goes,” she says. “so it was nice to be able to give her ‘her space,’ but also know what was go-ing on without having to ask.”

Although e-mails, Web sites, and social-me-dia platforms help in providing an at-a-glance glimpse into a child’s day, parents and teachers still rely heavily upon face-to-face meetings, par-ticularly when it comes to resolving issues that may arise in the classroom.

“When there is a concern from either myself or a parent,” explains Warner, “the most success-ful way to resolve the problem is to meet and dis-cuss the problem in person. It is important that everyone involved understand the concern, so that we can brainstorm options or ways to move forward to solve the problem together.”

Teachers agree that in helping students to be successful academically while also achieving per-sonal satisfaction, it is crucial that a balance is struck between empowering them to take own-ership of their education while also command-ing their respect. In order to strike that balance it helps for teachers to know who their students are outside of class and what kinds of support systems they have in place. Getting acquainted with their students’ likes and dislikes, what they


do after school, and even what they are reading can help teachers in learning about their students on a personal level.

“Every morning, my class starts our day with a meeting,” says Warner. “We greet each other and answer a question of the day. Some days, we share what we did that weekend, and some days we answer a simple question like ‘What’s your fa-vorite thing to have for breakfast?’ Through this time each day, the students and I get to know a lot

about each other. I also hold personal conferences with the students during reader’s workshop time. Talking about what a child is reading often lends itself to learning more about the child’s interests.”

At the middle school level, Mona explains that becoming personally educated on a student’s home life takes a team approach to handle the more than 100 parents who filter in and out of her classroom on back-to-school night. She also credits a supplementary goal-setting conference that happens early in the year as the best way for her to get to know her students and their families.

“When there is a concern from either myself or a parent, the most successful way to resolve the problem is to meet and discuss the problem in person.”

— Amy Werner, fourth- grade teacher at Radio

Park Elementary School

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“With our middle school team model, I might not get to meet each child’s parents, but that one meeting helps all of your child’s teachers get to know your family,” she says. “The student’s team of teachers meets regularly to share information to help the student grow. The student’s team of five or six teachers is behind them and always looking out for [them]. Their home-base teacher becomes that one adult who really gets to know the child and will be the main teacher parents contact.”

For Mona, and certainly for other teachers, one ultimate goal beyond assigning letter grades is to promote communication between students and their parents.

“As a teacher I try to help foster that com-munication between the parent and student and hopefully reach a middle ground that both can agree upon,” Mona says. “At the middle level, the parent-teacher-student relationship is extremely important. The most successful students have a strong support system in place. At the middle school level we do tend to back away from the

constant teacher-parent interaction, and grow the student-parent partnership. We encourage the students to discuss things with their parents and gain ownership of their learning.”

Student success can take many forms beyond grades, and success changes as students get older. While the goal for teachers is to ultimately help their students academically, helping them overcome personal insecurities and reach new levels of independence are small victories with larger implications.

“While part of my position is to assign a let-ter value to a student’s work, that letter doesn’t always reflect the personal successes of the student,” Mona says. “To me, getting that ex-tremely quiet and shy student to approach me with his/her questions is a huge success for some students. It is something that can’t necessarily be quantified, but is just as valuable of a skill as any topic I can teach.” T&G

Lori Wilson is a freelance writer and works in mar-keting for the Penn State Smeal College of Business.

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Inside: The Grange Fair in photos • “Creative Expressions” from State College students

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Attending the Centre County Grange Encampment and Fair in Centre Hall has been a tradition for my family for many years. During those visits, I have taken hundreds of photos. These are some from my more recent visits.

The Grange Fair • By John Hovenstine


These photos along with others of the Grange Fair will be on view at the Schlow Centre Region Library Gallery in November.

• Club seat holders can relax pre-and-post game in the exclusive, climate-controlled, 28,000-square foot Mount Nittany Lounge with television monitors throughout and upscale food service before and during game.

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Experience — with Town&Gown magazine — learning about the history of the Penn State Berkey Creamery

Friday, August 23 • noon-1 p.m., at the Berkey Creamery!To reserve a seat, e-mail [email protected]&Gown invites you to hear from Penn State historian Lee Stout, author of Ice Cream U: The Story of the Nation’s Most Successful Collegiate Creamery. Stout will talk about the history of the Creamery, along with some “scoops” on the importance of dairy products and ice cream for Pennsylvania agriculture.

So join Town&Gown and get ready to learn more about why this region is so special!

Town&Gown’s Experience Town and Gown series is where we invite you to come with us to tour unique locations, discuss important issues, and just have an experience with some of the people and places that make the Happy Valley region and the rest of Centre County unique!

the Penn State Berkey Creamery


Painting

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From left, Susan Nicholas Gephart, Jill Foster, and Holly Fritchman are three members of the Farmland

Preservation Artists of Central Pennsylvania. The group works with the Centre County Farmland Trust

to raise awareness — through the visual arts — on the importance of preserving local farmlands.


a a a a Preserve Preserve to

Life

Preserve Preserve Preserve Way

Farming has been the

backbone of Centre

County’s rich history, but it continues

to face an increasing amount of

struggles to stay alive. A group of local artists is using its

skills to not only capture

on canvas the essence

of local farm life but also help ensure

its future

By Savita Iyer-Ahrestani

LifeWayWay

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For anyone new to this area, particularly those who come from heavily built-up parts of the nation, Central Pennsylvania plays out before the eye like an idyllic panoply of fields and farms, an endless expanse of clean and green

open space that remains untouched by the passage of time.

But ask a local — someone who’s lived here for years — and they’ll tell you that that’s not quite the case.

Although farmland is still significant here, like any other part of the country, this region, too, has seen increasing urbanization and industrialization. These are historical inevitabilities, of course, but for those who love the land dearly and who believe in the importance of preserving it, they also are a difficult reality.

“Here in Central Pennsylvania, we’re not talking about just any land. We’re talking about some of the best farmland in the world, the finest resources and soils,” says Kim Gates Flick, an artist and art instructor at Penn State. “When we pave over them, they’re just gone, so although progress is important, we must also safeguard our resources.”

Gates Flick is part of the Farmland Preservation Artists of Central Pennsylvania (FPA), a joint enterprise of the Centre County Farmland Trust and the Art Alliance of Central Pennsylvania.

This group of now 16 talented artists (14 members and two associate members) came together formally in 2005, thanks in part to the energy and encouragement of Betty Kirchner, a former professor of psychology at Penn State and a painter herself. Every member (new members are juried into the FPA based on the quality of their body of work) is an artist with a strong sense of

community, and each one not only believes in the importance of farmland and farming, but, more importantly, also in the goal of raising awareness on the importance of promoting the preservation of farmland through the visual arts.

“Everyone in the group has a real connection and commitment to the land,” Gates Flick says, “and we firmly believe in supporting local farmers through our art.”

Today, more and more people across the country are concerned about the fate of farmland, fueled in large part by a growing desire in many quarters to want to eat healthier, fresher foods that are as close to the source as possible. But although


most people know that eating clean and healthy food wouldn’t be possible without farms — and in Central PA, many farmers are finding it extremely tough to keep their farms operational — it’s only when they actually see the workings of a farm and farm life at close quarters that they realize the true importance that farming has in their lives, says FPA founding member Susan Nicholas Gephart, whose forte lies in “plein air” painting, because “the visual experience creates a different kind of feeling and uniqueness.”

Toward that end, the FPA artists work in a variety of different mediums — pastels, oils, watercolors — inspired by the farms in and around the area, most of which are part of the Centre County Farmland Trust, which works with farm families to place a conservation easement on their farmlands. They draw, paint, and sketch the many different aspects of farms, farming, and farm life, including landscapes, animals, barns, and produce.

As artists, they’re that much more sensitive than casual viewers to color, shape, mood, and emotion, to sound, smell, light, and to the multidimensional nature of farms.

“Farms aren’t just about animals and wheat fields,” says artist Holly Fritchman, a recent FPA member.

One of Fritchman’s favorite paintings is called

Opposite page (from top), Fritchman shares her love for local farmlands in her watercolors and oil paintings. Foster is the current president of the Farmland Preservation Artists. Above, Nicholas Gephart works in oils and pastels and is a founding member of the FPA.


“Summer’s Rest,” the subject of which is a cow resting underneath a tree in a pasture.

“It was such a warm day and we were painting outside, and I noticed this path that led up to a tree under which a cow was resting, and I was suddenly very much aware of the cow resting under the shade of the tree and me out there in the heat,” she says.

FPA president Jill Foster, who also is the founder of the Central Pennsylvania Pastel

Society, found great beauty in red peppers. Foster, who was inspired to do a series of

paintings on only red peppers, says. “No two are shaped alike, but when you’re picking them up

Nicholas Gephart paints during a sunset at Hameau Farm in Belleville.

“Summer Rest” by Fritchman.

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And of course, painting in small groups, as FPA members often do, brings in a whole other level of vision and sensitivity.

“We may all be painting the same scene, but if there’s 12 of us, there’ll be 12 different stories because everyone sees the same scene in different ways,” Nicholas Gephart says. “That’s what makes it interesting and that’s how we as artists tell different parts of the story.”

But that story isn’t always joyful. As much as the FPA artists celebrate farm life, they’re also keen to use art to deliver the important message of safeguarding farmland, and some of their work, such as Gates Flick’s painting “Black Top Barrier” and “Encroachment,” a piece done some years ago by Foster, are symbolic paintings that aren’t supposed to be pretty, but are important because they can “really shock people and show them what happens to farms when you pave over them,” Gates Flick says.

Painting on a farm and being able to witness both the rewards and the difficulties of farming and the 24/7, year-round commitment that farmers put in raise a deep appreciation of farming within the artist — an appreciation that often goes beyond the work of art itself.

“One of our members painted barns all over Central Pennsylvania and made friends with several farm families,” recalls Foster, “and she goes out and helps milk cows and feed them, and so on, so she has a very deep connection to farming.”

Gates Flick adds, “Initially, we were focused on

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the farms in the trust and we learned a lot because they took us around on tours. I remember a fourth-generation dairy farmer, who ships to Philly, telling me how hard it was for him to keep the farm going, but I calculated that he produces milk for around 2,320 school lunches every day, so if we lose that farm, we will lose all that milk, too. So when we’re painting on a farm, there’s so much we learn about the day-to-day life of farmers and how hard farming is, yet how vital it is to our lives.”

In addition to painting at farms across Centre County and its environs, FPA members also draw, sketch, and paint on site at venues such as the Boalsburg Farmers’ Market, and at those gatherings, as well as at art exhibitions (in June, for example, the work of several FPA members was featured at the Gamble Mill Restaurant in Bellefonte), the public’s reaction to their work is palpable.

“People tell us our paintings remind them of places they may have left behind or once known,” says Gates Flick.

This kind of reaction often results in a sale (Gates Flick says she has a client — a lawyer in New York — who loves her work because it reminds him of where he grew up, and having her

paintings in his office brings a sense of tranquility and calm to his busy life). And the FPA donates a percentage of its sales revenues to the Centre County Farmland Trust.

But beyond this, the artists also hope that their paintings and drawings will inspire in people a real consciousness and commitment toward preserving farmland, one that will bolster and support the work that’s being done by the Centre County Farmland Trust.

“We hope that when people see our art, they won’t appreciate just the image,” Fritchman says, “but that they’ll also become more acutely aware of the farmland and the open space we have all around us, and we hope they’ll do more than just drive past it and look at it.” T&G

Savita Iyer-Ahrestani is a freelance journalist who moved with her family to State College in 2012. She has worked as a full-time business journalist in New York, and, as a freelancer, has reported from both Europe and Asia. Her features on a variety of topics have appeared in many publications including Business Week, Vogue (Mumbai, India edition), and on CNN.com.

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John

Hov

enst

ine

After each suffered the loss of one of their children, two families found a semblance of comfort — and a way to honor their children — in the sport that has meant so much to them

By David Pencek

SomeSome

SolaceininSoccer


SolacePenn State head men’s soccer coach Bob Warming (left) has developed a close friendship with Schreyer Honors College dean Christian Brady (shown with his wife, Elizabeth, and daughter, Izzy) after Brady’s son, Mack, died in December from a blood infection. Eight months earlier, Warming’s daughter, Audrey, had passed away after a car accident.


Bob Warming says he will never be the guy he was before his 21-year-old daughter, Audrey, died in a car accident on April 15, 2012.

Warming, who is about to s tart his f o u r t h s e a -son as Penn State’s head men’s soccer coach, says the most im-portant lesson he has learned from the trag-edy he and his family have experienced is to reach out to people who are suffering from losses.

“I wasn’t one of those guys who was right there to say, ‘I’m sorry.’ I always thought they didn’t want to be reminded,” he says. “I didn’t want to be that guy that brings things up. But it’s just the opposite. People who have suffered a great loss, they want to know and be validated, and know you’re thinking about them. … I will always reach out to people now.”

Starting in January, Warming, unfortunately, has had an opportunity to help a fellow father who also has suffered the loss of a child.

Christian Brady, dean of Penn State’s Schreyer Honors College, loved attending Penn State soc-cer games with his son, Mack, who had dreams of being a goalkeeper for the Nittany Lions and, perhaps one day, the US national team.

But on December 31, 2012, just 16 days shy of his ninth birthday, Mack died from a blood infection.

“The sad coincidence is, I spent 15 years study-ing Jewish and Christian responses to lament and suffering and hardship, so I had wrestled with the theological ramifications of the suffering of inno-cents for over a decade,” says Brady, who also is an ordained priest in the Episcopal Church. “So when this tragedy happened to us, for good or for ill, I was prepared as anyone could be without go-ing through it yourself.”

Brady adds that he doesn’t feel he has all the an-swers for why tragic events, such as losing his son, happen — and it’s partly there where he and Warm-ing have connected.

The two were acquainted with each other thanks to the Bradys’ attending many of the Nit-tany Lions’ soccer matches. Brady had even chat-ted with Audrey several times after soccer prac-tices or other events. Since Mack’s passing, Brady and Warming have become closer and usually talk once a week and will meet for cups of coffee.

Warming says that Brady, like him, “had trou-ble making sense of it. Initially we got together because I had been through this. The only thing, I told him, was that I have no wisdom for this. I have a shared sorrow with him that we’ve both lost something.”

Brady says, “For me, it’s nice to get together with [Warming] because, sadly, he’s someone who intimately knows what we’re going through.”

From the two losses, two special efforts have been organized by the families — both based around soccer.

Almost immediately after Mack’s passing, the Brady family set up the Mack Brady Soccer Fund, with money going to support Penn State’s goalkeeping program in terms of scholarships, re-cruitment, and develop-ment. As of mid July, the fund had raised more than $140,000, and, starting this season, the Nittany Lion goalkeepers will wear a patch honoring Mack.

“All goalkeepers are going to be Mack Brady keepers,” Brady says. “One of the players told me that Bob had told the team

Audrey Warming had “unstop-pable energy” and cared for people in need.

Mack Brady had dreams of being a goalkeeper for Penn State and the US national team.


how the football program is known as Linebacker U, and, in a few years, he hopes we’re going to be known as Goalkeeper U.”

After Audrey’s death, the Warming family decided to help struggling children in Omaha, where Warming had coached for 14 years at Creighton University, turning the program into a national power. Audrey’s Shoes for Kids helps provide soccer shoes and funding for kids from the Omaha Housing Authority who attend the Kicking with the Jays soccer clinic that the soc-cer team at Creighton hosts. At last year’s clinic, 150 pairs of soccer shoes were given out to kids ages 8 to 18, many of whom come from refugee families from Sudan and Ethiopia.

The organization does exactly what Audrey did for much of her life — help people in need — and the idea came from a conversation she had with her father.

After his daughter died, Warming says the only quote that made sense to him came from some-thing Albert Einstein said — “Energy cannot be created nor destroyed; it can only be changed from one form to another.”

“My daughter had huge energy … she had un-stoppable energy,” Warming says. “Where did all that energy go? Well, it got redirected into some-thing else that also was wonderful.”

During a drive to Pittsburgh with Audrey shortly before her death, Warming and his daugh-ter had noticed several billboards promoting the lottery and how many millions of dollars some-

one could win. They began talking about what they would do if they had won all that money.

Audrey recalled volunteer work she had done in Omaha, including helping a youth soccer clinic the Creighton men’s soccer team (then coached by her father, who started the clinic) held. She had noticed kids participating in the clinic wearing flip-flops, because they were the only pair of shoes they had. She told her father that if she won the lottery, she would like to do something to help those kids.

“She cared a lot for people who didn’t have very much,” Audrey’s mother, Cindy Warming, says. “You could see what she wanted to do — she wanted to make life better.”

When Audrey died, the Warming family — Bob, Cindy, daughters, Emily and Bess, and son (and Audrey’s twin brother), Grant — knew they wanted to something in Audrey’s name. Bob Warming remembered the conversation he and his daughter had had about winning the lottery.

“It was a crazy time right after her death,” he says. “We talked about different things. It came down to what would Audrey want. … Let’s start with one thing, and it’s that all kids have a chance to play soccer. You had families who couldn’t af-ford a pair of regular shoes for their kids, how are they going to afford a pair of soccer shoes? Let’s not be the reason that kids don’t play soccer.”

The organization was set up, and fundraising started immediately. Last August, the clinic was held and the 150 kids who attended received free soccer shoes, shin guards, and socks with the let-ters ASK (Audrey’s Shoes for Kids) on them.

Bess Warming, who still lives in Omaha where she is a teacher, over-saw the effort. She says the support Audrey’s Shoes for Kids received didn’t surprise her be-cause of the people of Omaha, and her father, who is still loved there.

“ M y d a d i s s u c h a doer. He gets stuff done,” she says. “Au-

At last year’s Audrey’s Shoes for Kids clinic, 150 kids received free soccer shoes, shin guards, and socks.

Creighton A

thletics


drey’s Shoes for Kids is the best kind of tribute. It’s been work, but he appreciates the work it’s given him because it’s in her name.”

On August 17, the second Audrey’s Shoes for Kids clinic will be held, and not only will the en-tire Warming family be there but also the Penn State men’s soccer team, who are playing an exhi-bition game that night against Nebraska-Omaha.

“Family was so centrally important to [Au-drey],” says Emily Warming, who lives in Oak-land, California. “We’re grateful for what we all meant to Audrey. But Audrey had a broad defini-tion of what family is and who family is — and it includes the kids in the Omaha Housing Author-ity who those shoes are going to.”

Family is centrally important to the Brady fam-ily, as well. Even to the point where Mack Brady’s older sister, Izzy, can still speak honestly about him.

“He was the most irritating person on the face of the earth — he was my little brother,” she says, citing times when he would change rules for games they were playing to make sure he won, and how he was always doing something when

she would be content to just sit down and read. “But I would not change him for the world.”

Similar to the Warmings’ feelings for Audrey, the Bradys wanted to do something positive in Mack’s name. They began talking about it on the drive back from Hershey, where Mack had been taken when he was diagnosed with the infection.

“We wanted to remember him when he was alive and vibrant,” Christian Brady says. “We spent a lot of time and energy going to soccer games and practices.”

Mack began playing soccer when he was 4. It became a passion for him.

Izzy Brady (left) says her little brother may have irritated her, but she “would not change him for the world.”

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One memory Mack’s mother, Elizabeth, has is of the two of them watching a Women’s World Cup game, and US keeper Hope Solo diving sideways past an opposing player and grabbing the ball.

“Would you do that?” Elizabeth asked Mack.“How much do you want to bet me?” Mack

answered.They agreed to $50, and at one of Mack’s next

games, he made a move similar to Solo’s for a save. When he came to the sidelines, he reminded his mother of the bet.

“He was always up for the challenge,” Eliza-beth says.

Despite the devastating loss of Mack, the Bradys were up for the challenge of organizing the fund in Mack’s name. Christian called Bob Warming on New Year’s Day, the day after Mack’s passing. They found out they needed $50,000 to have an endowment.

Christian had a goal of reaching that figure in a year or a year and a half — they achieved that mark in a week.

In addition, Penn State’s men’s and wom-en’s soccer teams held a youth clinic in Mack’s name shortly after his death. The two teams also

will each have a “Mack Brady Game” this sea-son — the men’s game is September 13 against California and the women’s game is September 27 against Purdue.

“There’s been a lot of discussion about the Penn State athletic culture,” Christian says. “I have found, more often than not, that this is the norm — the support and the love we received.”

Elizabeth Brady says, “We had two choices. We could embrace this and live through it and con-tinue to live with his loss, or not. The choice was pretty clear.”

Later, she adds that she’s learned that “we should slowly learn to celebrate and honor

Starting this season, Penn State goalkeepers will wear a special patch honoring Mack Brady’s memory.

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Mack’s life for what it was — joy filled and full of passion and laughter, and not constantly focus on what we wished it would be.”

Christian says that people mourn their dreams and wishes. Mack’s dreams of playing for Penn State’s soccer team and being a goalkeeper on the US national team are gone in one sense, but alive in another.

“The likelihood of Mack achieving those dreams was probably pretty small,” Christian says. “On the other hand, there will always be a Mack Brady goalkeeper now at Penn State. Who knows, there might be a Mack Brady goalkeeper going pro.”

As Elizabeth Brady says, unless you’ve been through the loss of a child, no one exactly knows how to grieve.

The Warming and Brady families continue to grieve, but have found that the energy and passion for life their respective children had is living on in, among other things, Audrey’s Shoes for Kids and the Mack Brady Soccer Fund, respectively.

Even with those special efforts, however, the weight of the losses remains.

“You don’t get through it — I don’t,” Bob Warming says. “It’s just different. It’s not some-thing you ever become OK with — I’ll never be

OK with it. You always miss her.”Christian Brady says, “The more you think

about the wonderful things, the more you miss the person. But on the other hand, you don’t want to forget those things — that’s what makes it bearable.” T&G

Recommended ReadingElizabeth Brady has read several books on grief and mourning since Mack’s passing. Here are some that she recommends to people looking for help. “All of these books help because we realize that we are not alone — we are surrounded by suffering and loss,” she says.

• A Grief Observed by C.S. Lewis

• When Bad Things Happen to Good People by Harold Kushner

• On Children and Death by Elisabeth Kubler-Ross

• A Grace Disguised: How the Soul Grows Through Loss by Jerry Sittser

• Healing After Loss by Martha Whitmore Hickman

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Nearly a century has passed since school’s bonfire “fiasco”By Lee Stout

Up in Flamespenn state diary

It was “the biggest earthquake that Centre County ever had, I am sure the people in Bellefonte thought that was doomsday,” recalled student C.Z. Keller. The date was Monday, October 26, 1914, and the event was incendiary, not geological in origin.

The “earthquake” resulted from the lighting of probably the biggest bonfire in Penn State football history — and it celebrated a tie game with Harvard! The wood was stacked almost 50 feet in height and, unfortunately, was saturated with gasoline instead of the usual, less dangerous, kerosene. When football team captain Elgie (Yegg) Tobin approached the pile with a torch, the fumes

exploded the well-soaked wood. The bonfire was being held in one of the

traditional spots for such celebrations — the empty field behind the Armory, about the location of today’s Electrical Engineering East Building. The blast knocked many in the crowd to the ground and was strong enough to break windows in the nearby buildings: the Armory, Carnegie Library, the President’s residence, and the old Beta Theta Pi fraternity house near where Deike Building now stands.

Worse, the fiery blast injured many in the front row of a crowd said to number 3,500. Captain Tobin and sophomore-class president George J. Sauerhoff, the closest to the explosion, were taken to the hospital in Bellefonte with burns on their faces and hands. According to the Collegian, Tobin remained hospitalized for five or six days.

Judging from photos in the University Archives, celebratory bonfires before or after great football games were not uncommon. Penn State folklorist Simon Bronner says, “Bonfires literally fire up fans and players at pep rallies.” They have long been a part of events to demonstrate school spirit and pay honor to traditions.

Some later bonfires took place in the center of town, at the corner of College Avenue and Allen Street. In 1938, an intense bonfire there damaged the brick road at the intersection, which had to be replaced, along with almost $2,000 in missing and damaged parking meters. The college reimbursed the borough for the damages from student “activity” funds, but relations with the town fathers certainly suffered as well.

The need for a less problematic place for students to celebrate was on President Hetzel’s mind when he urged student leaders to begin the campaign that ultimately resulted in the creation of the Nittany Lion Shrine. Placed between Rec Hall and Beaver Field in 1942, the Lion was at the heart of Penn State sporting events, and the Class of 1940 made it their senior class gift to Penn State.

However, pep rally bonfires in the 1940s and ’50s usually took place on what were then open fields, just south of today’s Eisenhower Auditorium. On the Friday night before the game, they featured the Blue Band, speakers, including football coaches and team members, and burning effigies of opposing mascots, such as a Pitt Panther or Army Mule.

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Top, freshmen put the finishing touches on the enormous woodpile for the 1914 bonfire. The bonfire burns brightly through the night after the explosive start.

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The 1952 homecoming bonfire was apparently the first in several years, and the Collegian warned students that they better avoid the theft of wood and destruction of local property to feed the flames if there were to be any more bonfires in the future. Things must have gone well, since the 1955 bonfire before the Pitt game featured a blaze 40 feet in diameter.

However, let us return to 1914 and the occasion for that most extraordinary bonfire. Penn State athletic fortunes were not all they could be. In 1914, Harvard was probably the strongest team in the country, while Penn State’s preceding victories were over Westminster, Muhlenberg, Gettysburg, and Ursinus. Thus, for Penn State to tie Harvard was an amazing achievement. The team returned to campus on Sunday and virtually the entire student body met the train. The bonfire was scheduled for that Monday evening, and that’s when things went wrong.

In the aftermath, the Collegian editorial asked “Are They Worth While?” First was the bonfire’s cost; the student body had to meet at least $1,000 in damage claims for purloined wood — local picket fences, outhouses, and random lumber. Then there was the physical danger, which, as attendance became larger, would only grow. Education suffered as well, as freshman students, who collected the wood and cleaned up afterwards, wasted study time.

Questioning Penn State’s school spirit, the editor concluded, “Have we not reached the point where we should take such victories as a matter of course?” Episodes such as the bonfire fiasco make a mockery of a college that “stands for big things.”

Traditional events such as bonfires are perennial parts of American college-student culture, but things can go awry even today. The collapse of the enormous Texas A&M bonfire tower in 1999 killed 11 students and injured 27 others. Today, an impromptu Penn State student bonfire would probably be labeled a “riot.” And yet, if safety and environmental-health considerations are met, there are procedures for staging an officially sanctioned campus bonfire — just without stolen wood or gasoline. T&G

Lee Stout is Librarian Emeritus, Special Collections for Penn State. A special thanks to Dr. Ron Smith for suggesting this topic and providing references to some of the source materials.

Up in Flames

Bob Oberheim: Showcasing Ag Progress

Born and raised in Bellefonte, Bob Oberheim was 12 when he started helping at a local dairy farm and became hooked on agriculture. Later, as a Delaware Valley College agronomy student, he did his required summer work at Penn State’s agronomy research farm and met Ag Progress Days Manager Joseph Harrington. About a dozen years later, in 1992, Harrington retired, and Oberheim became manager of the three-day event.

“My initial goal was to keep the show going for a year or two,” he recalls. As Oberheim manages his 22nd show this Aug. 13-15, that goal is long surpassed. Pennsylvania’s largest outdoor agricultural expo has grown from 285 commercial exhibitors when he took over to almost 500 this year, drawing more than 45,000 visitors to the Rock Springs site, which includes 55 event acres, 35 parking acres, and more than 80 crop acres.

“I like to believe that every year we do something a little better,” he says. Although “city folk” come to the show to tour research areas, learn from master gardeners, and see farm animals, more than 60 percent of visitors attend because agriculture is their business. “I attribute our growth to the fact that we stayed true to the agricultural mission of the show — to bring the agricultural expertise of Penn State together with the commercial exhibitor for a true agricultural audience.”

The Penn State Bookstore thanks Bob Oberheim and all faculty and staff who carry out the university’s mission every day.

Get to know...

www.psu.bncollege.com814-863-0205

COMI NG TOBryce Jordan Center/

Medlar Field at Lubrano Park

August

1Spikes vs. Tri-City

Medlar Field at Lubrano Park7:05 p.m.

2-4Spikes vs. Vermont

Medlar Field at Lubrano Park7:05 p.m. Fri. & Sat.; 6:05 p.m. Sun.

7BJC Summer BBQ

Bryce Jordan Center11 a.m.

10Penn State Commencement

Bryce Jordan Center8:30 a.m.

14-15Spikes vs. Mahoning Valley


18-19Spikes vs. Batavia

Medlar Field at Lubrano Park6:05 p.m. Sun.; 7:05 p.m. Mon.

21-22Spikes vs. Williamsport


23-25Spikes vs. Auburn

Medlar Field at Lubrano Park7:05 p.m. Fri. & Sat.; 6:05 p.m. Sun.

28Spikes vs. Williamsport


29-30Spikes vs. Jamestown


30Zedd

Bryce Jordan Center8 p.m.


what’s happening

Enjoy Shakespeare outdoors as the Nittany Shakespeare Festival presents As You Like, Aug. 23-24 at Orchard Park.

Announcements of general interest to residents of the State College area may be mailed to Town&Gown, Box 77, State College, PA 16804-0077; faxed to (814) 238-3415; or e-mailed to [email protected]. Photos are welcome.

August

Deadline for submitting events for the October issue is August 30.

11Clara and Lizzy Lyon kick off the Music at McCann series with a concert at the C. Barton McCann School of Art.

13Ag Progress Days return to Rock Springs and run through August 15.

17

1 2 3

Penn State’s women’s volleyball opens its 2013 season by hosting the Penn State Invitational.

31The State College Spikes play their final home series of the season when they take on Jamestown Aug. 29-30.

29Fall classes begin at Penn State.

26

Nearly 50 breweries from across the country will be featured at the State College Brew Expo at Tussey Mountain.

4 5 98

18 19 20

25

23

The Bellefonte Arts & Crafts Fair takes over Talleyrand Park through August 17.

16

The Grange Fair begins and runs through August 29.

22

13

8

17

27


Academics7 – PSU Summer Classes End.10 – PSU Summer 2013 Commencement,

BJC, PSU, 8:30 a.m., www.bjc.psu.edu.26 – PSU Fall Classes Begin.27 – SCASD First Day of Classes.

Children & Families2, 3, 6, 9, 10, 13, 16, 17, 20, 23, 24, 27, 30,

31 – Music Together free trial class for children 0-5 and a parent, Presbyterian Church, S.C., 10:30 a.m. Tues., 9:30 a.m. Fri. & Sat., 466-3414.

3, 17, 24 – Saturday Stories Alive!, Schlow Centre Region Library, S.C., 11 a.m., www.schlowlibrary.org.

10 – Workshops for Children & Youth: “Paper Play with Pennsylvania Land-scapes,” Palmer Museum of Art, PSU, 10:15 a.m., www.palmermuseum.psu.edu.

Classes & Lectures1 – Lunch & Learn: Recycling & Parking,

State College Borough Building, S.C., noon, www.statecollegepa.us.

1-2 – Studio U, C. Barton McCann School of Art, Petersburg, 9 a.m., 667-2538 or www.mccannart.org.

1-2 – Middle School Studio, C. Barton McCann School of Art, Petersburg, 10 a.m., 667-2538 or www.mccannart.org.

3 – Arts Connection at the State Theatre: “Fear Not, Shakespeare,” State Theatre, S.C., 1 p.m., www.thestatetheatre.org.

3 – Workshops for Adults: “Stain, Wash, Splatter, and Soften: Basic Watercolor Techniques,” Palmer Museum of Art, PSU, noon, www.palmermuseum.psu.edu.

5-9, 12-16, 19-23 – Discovering Art through Nature, C. Barton McCann School of Art, Petersburg, 10 a.m., 667-2538 or www.mccannart.org.

6 – Central PA Civil War Round Table: “Jubal Early on High Tide” by Dr. Charlie Fennell, PA Military Museum, Boalsburg, 7 p.m., 861-0770.

6, 20 – “A Joint Venture,” a free class on hip and knee replacements, Mount Nittany Medical Center, S.C., 11 a.m. Aug. 6, 7 p.m. Aug. 20, 278-4810.

7 – The CCPCH Brown Bag Lunch Series: Access to Health Care, Calvary Baptist Church, S.C., noon, [email protected].

7 – The Happiest Baby on the Block, CEA of State College, S.C., 7 p.m., www.ceaofstatecollege.org or 237-4232.

10 – Arts Connection at the State Theatre: “Living on Stage,” State Theatre, S.C., 1 p.m., www.thestatetheatre.org.

10 – Workshops for Adults: “Mapping My Pennsylvania,” Palmer Museum of Art, PSU, noon, www.palmermuseum.psu.edu.

15 – Family Medicine Seminar: Treatment of Chronic Craniofacial Pain, Mount Nittany Medical Center, S.C., 6:30 p.m., 234-6738.

17 – Introduction to the Ovulation Method of Natural Family Planning, Schlow Centre Region Library, S.C., 7 p.m., [email protected].

31 – Arts Connection at the State Theatre: “Shakespeare Inside and Out,” State The-atre, S.C., 1 p.m., www.thestatetheatre.org.

Club Events1 – 148th PA Volunteer Infantry Civil War

Reenactment Group mtg., Hoss’s Steak and Sea House, S.C., 7:30 p.m., 861-0770.

1, 8, 15, 22, 29 – S.C. Downtown Rotary mtg., Damon’s Grill & Sports Bar, S.C., noon, http://centrecounty.org/rotary/club/.

3, 10, 17, 24 – Go Club, Schlow Centre Region Library, S.C., 1:30 p.m., www.schlowlibrary.org.

7, 14, 21, 28 – S.C. Sunrise Rotary Club mtg., Hotel State College, S.C., 7:15 a.m., [email protected].

7, 21 – Outreach Toastmasters Meeting, The 329 Bldg. Room 413, PSU, [email protected].

8, 22 – Embroidery Club, Schlow Centre Region Library, S.C., 6:30 p.m., www.schlowlibrary.org.

13 – Women’s Mid Day Connection Luncheon, Mountain View Country Club, Boalsburg, 11:45 a.m., 355-7615.

14 – Women’s Welcome Club of S.C., Oakwood Presbyterian Church, S.C., 7 p.m., www.womenswelcomeclub.org.

28 – Applique Club, Schlow Centre Region Library, S.C., 6 p.m., 237-0167.

Community Associations & Development8 – Centre County TRIAD meeting: Press

Briefing and Crime Prevention, State Col-lege Borough Building, S.C., 10 a.m., 237-8932 or 237-3130.

8 – CBICC Business After Hours hosted by Cen-tre County Historical Society, Centre Furnace Mansion, S.C., 5:30 p.m., 234-1829 or www.cbicc.org.


14 – CBICC Member Information Session, CBICC, S.C., 8:15 a.m., 234-1829 or www.cbicc.org.

20 – Spring Creek Watershed Association mtg., Patton Township Mun. Bldg., 7:30 a.m., www.springcreekwatershed.org.

ExhibitsOngoing-11 – From Your Town to Ours:

Pennsylvania Prints from the O’Connor-Yeager Collection Revisited, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.

Ongoing-11 – Suspended Contempla-tion: Drawings and Watercolors by Leon Kelly, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.

Ongoing-25 – La Manière Anglaise: Mez-zotints from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.

Ongoing-Dec. 22 – A Community Canvas: Pennsylvania’s New Deal Post Office Murals, Centre Furnace Mansion, S.C., 1-4 p.m. Wed., Fri., & Sun.

2-Sept. 29 – A Legacy of Creative Endeav-ors featuring Penn State School of Visual Arts’ Alumni of Centre County, Bellefonte Art Museum of Centre County, Bellefonte, 1-4:30 p.m. Fri.-Sun., bellefontemuseum.org.

27-December 8 – American Block and Burin: Wood Engravings from the Per-manent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.

Health CareFor schedule of blood drives visit www.cccredcross.org or www.givelife.org.1 – The Children and Families with Type-1

Diabetes Support Group, Mount Nittany Medical Center, S.C., 6:30 p.m., 777-4664.

2 – Alzheimer’s/Dementia Support Group, Mount Nittany Dining Room at the Inn at Brook-line, S.C., 1 p.m., 234-3141.

5 – Breast Cancer Support Group, Mount Nittany Medical Center, S.C., 5:30 p.m., 231-7005.

8 – The Diabetes Support Group, Mount Nit-tany Medical Center, S.C., 6 p.m., 231-7095.

13 – Alzheimer’s/Dementia Support Group, Mount Nittany Dining Room at the Inn at Brook-line, S.C., 6:30 p.m., 234-3141.

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13 – Brain Injury Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap., 7 p.m., 359-3421.

14 – The Fertility Issues and Loss Support Group, Choices (2214 N. Atherton St.), S.C., 6:30 p.m., www.heartofcpa.org.

15 – Better Breathers Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 2 p.m., 359-3421.

15 – The free “Parents-to-Be: The HEIR & Parents Hospital Tour for Expectant Parents,” Mount Nittany Medical Center, S.C., 6:30 p.m., 231-3132.

19 – Cancer Survivor Support Group, Centre County United Way, S.C., 11:30 a.m., www.cancersurvive.org.

20 – Multiple Sclerosis Support Group, HealthSouth Nittany Valley Rehab Hospital, Out-patient Entrance, Pleasant Gap, 6 p.m., 359-3421.

26 – Heart Failure Support Group, Health-South Nittany Valley Rehab Hospital, Pleasant Gap, 4 p.m., 359-3421.

27 – Stroke Support Group, HealthSouth Nit-tany Valley Rehab Hospital, Pleasant Gap, 4 p.m., 359-3421.

Music2 – Friday Concerts on the Lemont Village

Green: August Room, 7:30 p.m., www.lemontvillage.org.

4 – South Hills School Music Picnic Series: The Les Shaw Band, South Hills School of Business & Technology, S.C., 5 p.m., 234-7755.

4 – Summer Sounds: Jay Smar, Talleyrand Park Gazebo, Bellefonte, 7 p.m., www.bellefontearts.org.

9 – Friday Concerts on the Lemont Village Green: The Project, 7:30 p.m., www.lemontvillage.org.

11 – Music at McCann: Clara and Lizzy Lyon, C. Barton McCann School of Art, Peters-burg, 3 p.m., www.mccannart.org or 667-2538.

11 – South Hills School Music Picnic Series: Keystone Society of Swing, South Hills School of Business & Technology, S.C., 5 p.m., 234-7755.

11 – Summer Sounds: Second Winds Jazz Band, Talleyrand Park Gazebo, Bellefonte, 7 p.m., www.bellefontearts.org.

16 – Friday Concerts on the Lemont Village Green: Tussey Mountain Moon-shiners, 7:30 p.m., www.lemontvillage.org.

17 – Sugar Bomb!, State Theatre, S.C., 9 p.m., www.thestatetheatre.org.

18 – Music at McCann: The Allegria Ensem-ble, C. Barton McCann School of Art, Petersburg, 3 p.m., www.mccannart.org or 667-2538.

18 – South Hills School Music Picnic Series: The Little German Band, South Hills School of Business & Technology, S.C., 5 p.m., 234-7755.

20 – Night Ranger, State Theatre, S.C., 8 p.m., www.the statetheatre.org.

22 – Jazz at The Palmer: Arthur Goldstein Jazz Quintet, Palmer Museum of Art, PSU, 7:30 p.m., www.palmermuseum.psu.edu.

23 – Friday Concerts on the Lemont Vil-lage Green: Erin Condo and Hoofties, 7:30 p.m., www.lemontvillage.org.

23 – Grain, State Theatre, S.C., 7:30 p.m., www.thestatetheatre.org.

25 – Music at McCann: Velvet Brown, Tuba and Friends, C. Barton McCann School of Art, Peters-burg, 3 p.m., www.mccannart.org or 667-2538.

25 – South Hills School Music Picnic Series: Zeropoint Big Band, South Hills School of Business & Technology, S.C., 5 p.m., 234-7755.

30 – Friday Concerts on the Lemont Vil-lage Green: Suzi Brown, 7:30 p.m., www.lemontvillage.org.

Special Events1, 8, 15, 22, 29 – Wing Fest, Tussey Mountain,

Boalsburg, 5:30 p.m., www.tusseymountain.com.

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2 – Movies on the Mountain: ParaNorman, Tussey Mountain, Boalsburg, 8 p.m., www.tusseymountain.com.

2-3 – Pennsylvania Organic FarmFest, Grange Fairgrounds, Centre Hall, 4 p.m., 422-0251.

2, 9, 16, 23, 30 – State College Farmer’s Market, Locust Lane, S.C., 11:30 a.m., www.statecollegefarmers.com.

3 – The Flutopia Initiative 5K, Tudek Park, S.C., 8:30 a.m.

3 – Cash/Gun Raffle sponsored by the Bellefonte Elks Lodge, Lambert Hall, Bellefonte, noon, 355-2828.

3, 10, 17, 24, 31 – Bellefonte Farmers’ Market, Gamble Mill Parking Lot, Bellefonte, 8 a.m., www.buylocalpa.org.

3, 10, 17, 24, 31 – Millheim Farmers’ Mar-ket, American Legion Pavilion, Millheim, 9 a.m., www.oldgreggschool.com.

3, 10, 17, 24, 31 – North Atherton Farmers’ Market, Home Depot, S.C., 10 a.m., www.nathertonmarket.com.

4 – PASA’s Bike Fresh Bike Local, Millheim, 7 a.m., 349-9856.

6 – Third Annual Boalsburg Farmers Market’s Golden Basket Chef Competition, PA Military Museum, www.boalsburgfarmersmarket.com.

6, 13, 20, 27 – Boalsburg Farmers’ Market, PA Military Museum, Boalsburg, 2 p.m., www.boalsburgfarmersmarket.com.

6, 13, 20, 27 – State College Tuesday Farmer’s Market, Locust Lane, S.C., 11:30 a.m., www.statecollegefarmers.com.

7 – BJC Summer BBQ, BJC, PSU, 11 a.m., www.bjc.psu.edu.

7, 14, 21, 28 – Lemont Farmers’ Market, Lemont, 2 p.m., www.lemontvillage.org.

10 – Easter Seals Beat the Heat 5K/10K, Eas-ter Seals, S.C., 7:30 a.m., www.facebook.com/ESCPA.

10 – Centre County Farm Tour, 12:30 p.m., www.pasafarming.org.

13-15 – Ag Progress Days, Rock Springs, agsci.psu.edu.

14 – C-NET 25th Anniversary Celebration, Ramada Inn & Conference Center, 6 p.m., www.cnet1.org.

16 – Coquese’s Drive for the Centre County Women’s Resource Center Golf Tournament, PSU Blue Course, PSU, 10 a.m.

16-17 – Bellefonte Arts & Crafts Fair, Talley-rand Park, Bellefonte, www.bellefontefair.org.

17 – State College Brew Expo, Tussey Moun-tain, Boalsburg, 5 p.m., www.tusseymountain.com.

22-29 – Centre County Grange Encamp-ment & Fair, Grange Fairgrounds, Centre Hall, www.grangefair.net.

26 – Otto’s Pub and Brewery Golf-Fest, Mountain View Country Club, S.C., 7:30 a.m., www.clearwaterconservancy.org.

27 – American Red Cross Blood Drive, Mount Nittany Medical Center, S.C., 10 a.m., www.redcrossblood.org.

30 – Movies on the Mountain: The Aveng-ers, Tussey Mountain, Boalsburg, 8 p.m., www.tusseymountain.com.

SportsFor tickets to Penn State sporting events, call 865-5555 or visit www.gopsusports.com. For tick-ets to the State College Spikes, call 272-1711 or visit www.statecollegespikes.com. For area high school sporting events, call your local high school.1 – Spikes/Tri-City Valley, Medlar Field at

Lubrano Park, PSU, 7:05 p.m.2-4 – Spikes/Vermont, Medlar Field at Lubrano

Park, PSU, 7:05 Fri. & Sat., 6:05 p.m. Sun.14-15 – Spikes/Mahoning Valley, Medlar

Field at Lubrano Park, PSU, 7:05 p.m.16 – PSU/Navy, women’s soccer (exhibi-

tion), Jeffrey Field, PSU, 7 p.m.18-19 – Spikes/Batavia, Medlar Field at

Lubrano Park, PSU, 6:05 p.m. Sun., 7:05 p.m. Mon.

20 – PSU/Maryland, men’s soccer (exhibi-tion), Jeffrey Field, PSU, 7 p.m.


21-22 – Spikes/Williamsport, Medlar Field at Lubrano Park, PSU, 7:05 p.m.

23 – PSU/West Virginia, women’s soccer, Jeffrey Field, PSU, 7:30 p.m.

23-25 – Spikes/Auburn, Medlar Field at Lubrano Park, PSU, 7:05 p.m. Fri. & Sat., 6:05 p.m. Sun.

25 – PSU/Hofstra, women’s soccer, Jeffrey Field, PSU, noon.

28 – Spikes/Williamsport, Medlar Field at Lubrano Park, PSU, 7:05 p.m.

29-30 – Spikes/Jamestown, Medlar Field at Lubrano Park, PSU, 7:05 p.m.

30 – PSU/Radford, men’s soccer, Jeffrey Field, PSU, 7 p.m.

30 – PSU/Polish Team, women’s volleyball (exhibition), Rec Hall, PSU, 7 p.m.

31 – PSU/Syracuse, women’s volleyball, Rec Hall, PSU, 11 a.m.

31 – PSU/Louisville, women’s volleyball, Rec Hall, PSU, 7 p.m.

TheaterOngoing-3 – Penn State Centre Stage

presents Doubt: A Parable, Penn State Downtown Theatre, S.C., 7:30 p.m., www.theatre.psu.edu.

2 – Men Are From Mars — Women Are From Venus Live!, State Theatre, S.C., 8 p.m., www.thestatetheatre.org.

7 – “Read It, Watch It,” Summer Movie Series: Ice Age, State Theatre, S.C., noon, www.thestatetheatre.org.

9 – Singing Onstage presents Urinetown, State Theatre, S.C., 7:30 p.m., www.thestatetheatre.org.

14 – “Read It, Watch It,” Summer Movie Series: Chitty Chitty Bang Bang, State Theatre, S.C., noon, www.thestatetheatre.org.

16-17, 23-24 – State College Community Theatre presents The Music Man, Mount Nit-tany Middle School, S.C., 8 p.m. Fri., 2 & 8 p.m. Sat., www.scctonline.org.

18 – Greats at the State Film Series: High Noon, State Theatre, S.C., 2 p.m., www.thestatetheatre.org.

23-24 – Nittany Valley Shakespeare Festi-val presents As You Like It, Orchard Park, S.C., 6 p.m. Fri., 2 & 6 p.m. Sat., www.shakespearefestival.us.

26 – Spoken Word Concert featuring Charles Dumas and Urban Fusion, Schlow Centre Region Library, S.C., 5:30 p.m., www.schlowlibrary.org. T&G

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Experiencing the Expo

By Sam Komlenic

on tap

Beer festivals have become a sure sign of sum-mer all around the country over the last decade or so, directly mirroring the increasing popular-ity and variety offered by the burgeoning craft-brewing scene. Thankfully, Central Pennsylva-nia is no exception.

Beginning in May and running through the hotter (read: beer-drinking) months, these events bring together craft brewers of interest with like-minded participants who are enthu-siastic about good beer and learning a bit more about what’s available, what’s new, and what might be on the horizon. They allow attendees to sample products from many different brewers in a single location — an easy way to acquaint yourself with different styles, and perhaps find a new favorite. Some also present opportunities to educate attendees about beer styles and brewing techniques, pairing food with beer, or other en-lightening topics.

Centre County has been fortunate to be the home of the State College Brew Expo for many years now. Held outdoors at Tussey Mountain, our local festival, held this year on Saturday, August 17, offers beers from dozens of brewers, music to add to the festivities, and seminars de-signed to raise the awareness of good beer among those in attendance. The brewers represent lo-cal, regional, and national craft brands, includ-ing all three of our outstanding Centre County breweries.

Founded on the motto of “Drink less, drink the best,” the State College Brew Expo contin-ues to emphasize quality over quantity by con-centrating on beers to be savored, not chugged.

Their current slogan is somewhat more ap-propriate these days: “Good beer, good music,

great cause” says a bit more about the current mission of this event and its importance in the community. Music has been added since the expo moved to Tussey Mountain a few years ago, and this year’s lineup will feature the appearance of Hartford, Connecticut-based band Bronze Radio Return, along with multidisciplined local rock ’n’ roll favorites Ted McCloskey and the Hi-Fi’s.

The final component of the new tagline, “great cause,” refers to the festival’s partnership with Coaches vs. Cancer of Penn State, the lo-cal arm of a nationwide collaboration between the American Cancer Society and the National Association of Basketball Coaches, led locally by Penn State’s head men’s basketball coach Patrick Chambers. Last year, the expo’s organiz-ers were pleased to write a check for more than $10,000 in support of Coaches vs. Cancer, so you can now enjoy a summer day at Tussey, in the company of an impressive selection of craft ales and lagers, accompanied by great bands, all while supporting a noble cause.

The event’s organizers expect 40 to 50 brew-eries to be represented by upward of 150 differ-ent beers this year. The barrel aging of beers in casks that once held bourbon or other spirits will be the subject of one of this year’s seminars, presented by Matt Allyn of Voodoo Brewing in Meadville, along with a homebrew-judging contest that the public can observe in action. A BMX bike demonstration featuring X Games athletes will be held outside the festival entrance to entertain guests waiting to enter the expo.

Once inside the gate, you’ll receive a map of the layout noting the location of each brewer.

State College brew event returns to Tussey Mountain


The beers they bring are up to them, so the exact selections won’t be known until the day of the expo.

You might want to check the expo’s Web site ahead of time and acquaint yourself with the brewers by clicking on their respective links. This will give you an idea of what kinds of beers each might be bringing, and can help prioritize your agenda.

You also may well have a few favorite brew-eries you’d like to check out first, or perhaps there are some you’ve never encountered be-fore that pique your interest.

Michael Martin, one of the expo’s orga-nizers, suggests starting your tour by sam-pling lighter beers first (wheats, pale lagers, fruit beers) before moving on to bolder styles (pale ales, porters), and then, once you’ve acclimated your palate, finally diving into the deep end of the flavor pool (India pale ales, doppelbocks, Belgians). Regardless, keep in mind that this is a four-hour event and there’s no hurry. Take your time — sip, savor, and enjoy!

This year’s expo will be held from 5 to 9 p.m., rain or shine. Admission includes a souvenir tasting glass, unlimited samplings, and admission to the educational seminars. VIP ticket holders get express entrance to the festival with no waiting, and access to a sepa-rate area at the top of the mountain (via ski lift!) that features exclusive beers not available at the main tents from 5 until 7 p.m. — along with an unbeatable view of Happy Valley. Food will be available for purchase a la carte.

Tussey Mountain is on the CATA B bus route, and the festival offers complimentary Fullington coach transportation to downtown

State College after the event. For more details and the list of brewers at-

tending, visit statecollegebrewexpo.com.

Local Brewing News • Sometime before the end of football sea-

son, the Robin Hood Brewing Company in Bellefonte, part of the Home Delivery Pizza Pub there, should be brewing, if not serving their own beers, so keep an eye out at either Home Delivery location for the new brews’ im-minent arrival. I hope to have more to write about this new enterprise in October.

• Otto’s Pub and Brewery on North Atherton Street is releasing a special “cork & cage” series of limited-release specialty beers available for consumption in-house only that should be available as you read this. It will be an ongoing project featur-ing distinctive styles served tableside in cork-finished 750ml bottles. The styles will change occasionally and will be offered in very limited quantities of no more than three barrels each. The first offering is a spiced imperial red ale, to be followed by a weizenbock flavored with local strawber-ries sourced from Way Fruit Farm. Get them while you can!

• Elk Creek Café + Ale Works in Mill-heim is currently featuring its summer seasonal Penns Valley Pilsner, a recipe brewer Tim Yar-rington has carried with him through a number of assignments over the years and continues to tweak to pilsner perfection.

• The Gamble Mill in Bellefonte will be pouring its all-new Big Pig Double IPA through August. It’s an extension of its best-selling Pig Iron IPA, though a total departure from that recipe, featuring a mélange of hops, including warrior, chinook, simcoe, and citra, anchored by a solid multimalt backbone. T&G

Sam Komlenic, whose dad worked for a Penn-sylvania brewery for 35 years, grew up immersed in the brewing business. He slung kegs at a distrib-utor in State College while attending Penn State, and represented local beers as a salesman here dur-ing the 1990s. He has toured scores of breweries, large and small, from coast to coast. When he’s not writing about beer, he’s enjoying it with good friends!

Last year’s expo raised more than $10,000 in support of Coaches vs. Cancer.


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Tasteof theMonth

Hogs Galore’s pulled-pork sandwich


Hog Heaven

Hogs Galore, located at 330 Enterprise Drive, Philipsburg, is Centre County’s premier pork producer. Known for its freshest cuts of pork from chops, loins, and ribs, to hickory-smoked hams, bacon, and sausages, Hogs Ga-lore has been supplying local restaurants and grocery stores in the Centre Region since 2007.

“All of our products are made in-house and all our fresh cuts are 100-percent pork, mean-ing we don’t add water, salt, or any solution to it because that just makes a much better prod-uct,” explains Garfield Mathis, Hogs Galore operations and plant manager.

Since 1979, the Mathis family hog farm in

Philipsburg’s Hogs Galore features various high-quality pork products

By Vilma Shu Danz

St. Louis ribs

ing we don’t add water, salt, or any solution to

Since 1979, the Mathis family hog farm in


Julian has been raising Yorkshire-, Hamp-shire-, Berkshire-, and Duroc-cross hogs and a line of pure-breed Berkshires with no growth promoter or hormones. The hogs are fed on corn, soybean, and wheat, but no animal byproducts. In 2006, Hogs Galore opened the retail meat market, BBQ restau-rant, and USDA inspected meat-processing facility in Philipsburg.

The most popular menu item at the BBQ restaurant is the pulled-pork sandwich.

“We rub a special blend of seasonings on our pork butt. It is naturally hickory smoked in our smokehouse for 15 to 16 hours, and then we add our old-fashioned BBQ sauce,” says Hilary Pelton, sales and catering coordinator. “Our ribs are also rubbed with our special sea-soning and smoked for 3 to 4 hours, and are served dry or wet with our BBQ sauce.”

Other items on the menu include St. Louis style ribs, baby back ribs, BBQ chicken, as well as freshly house-made sides such as coleslaw, baked beans, potato salad, macaroni salad, and mac and cheese. Not only does the menu have BBQ, but it also has salads, wraps , and burgers. In

Julian has been raising Yorkshire-, Hamp-shire-, Berkshire-, and Duroc-cross hogs and a line of pure-breed Berkshires with no growth promoter or hormones. The hogs are fed on corn, soybean, and wheat, but no animal byproducts. In 2006, Hogs Galore opened the retail meat market, BBQ restau-rant, and USDA inspected meat-processing

well as freshly house-made sides such as coleslaw, baked beans, potato salad, macaroni salad, and mac and cheese. Not only does the menu have BBQ, but it also has salads, wraps , and burgers. In

A variety of hickory-smoked pork sausages and meats offered by Hogs Galore.


> Featured Selections <

Hours of Operations:Restaurant: Sunday- Saturday, 11:00 a.m.-7:00 p.m.Market: Sunday, 11:00 a.m.-7:00 p.m.; Monday-Saturday, 9:00 a.m.-7:00 p.m.

Specials: Sunday: Center-cut pork-chop dinner served with baked potato and garden side salad.Monday: Burgers with a homemade side or fries.Tuesday: Spaghetti and Hogs Galore house-made meatballs served with garlic bread.Wednesday: Wing night.Thursday: All you can eat St. Louis ribs.Friday: Yuengling-battered fish served with coleslaw, stewed tomatoes, and homemade mac and cheese.Saturday: Hot meatloaf sandwich served with French fries and gravy.

Outdoor patio available for special events.

the fall and winter the homemade ham-and- bean soup is a favorite.

“At the meat market, we sell a ton of bacon, and most of our customers tell us how they like the meatiness and texture,” says Mathis. “Our bacon is hickory smoked for 14 to 16 hours, so it’s low and slow, which makes really nice bacon.”

Other unique items in the meat market include pepper-crusted munchetta — a sweet smoked sausage with a pepper-crusted exterior — an authentic Andouille sausage, and a hot-pepper-cheese ring bologna. In addition, cus-tomers can purchase any size hog packages for their freezers as well as pig roasts.

Hogs Galore can cater your next special event — from weddings and business meetings to foot-ball tailgates and pig roasts — with affordable customized catering packages.

“We will assist you in planning the menu size and delivery option for your event,” explains Pel-ton. “We can deliver the pig to your party and also carve it for you.”

For more information on pig roasts, pork prod-ucts, and catering menus, call Hogs Galore at (814) 342-7060 or visit www.hogsgalore.com.

For a special recipe from Hogs Galore for ham-and-bean soup, visit www.townandgown.com. T&G

Hogs Galore ham



The Autoport, 1405 S. Atherton St., 237-7666, www.theautoport.com. The all new Autoport offers exceptional dining featuring local produce and an extensive wine list. Tapas menu and special events every week. Catering and private events available. Live music. AE, D, DC, MAC, MC, V. Full bar.

bar bleu, 114. S Garner St., 237-0374, bar-bleu.com. Socializing and sports viewing awaits at bar bleu. Don’t miss a minute of the action on 22 true 1080i HDMI high-definition flat-screen monitors displaying the night’s college and pro matchups. The bar serves up 16 draft beers in addition to crafted cocktails, includ-ing the “Fishbowl,” concocted in its own 43-ounce tank! Pub fare featuring authentic Kansas City-style barbecue is smoked daily on-site. AE, D, DC, ID+, MC, V. Full bar.

Carnegie House, corner of Cricklewood Dr. and Toftrees Ave., 234-2424. An exquisite boutique hotel offering fine dining in a relaxed yet gracious atmosphere. Serving lunch and dinner. Prix Fixe menu and à la carte menu selections now available. AAA Four Diamond Award recipient for lodging and fine dining. Reservations suggested. AE, MC, D, V. Full bar.

Cozy Thai Bistro, 232 S. Allen St., 237-0139. A true authentic Thai restaurant offering casual and yet “cozy” family-friendly dining experience. Menu features wide selections of exotic Thai cuisine, both lunch and dinner (take-out available). BYO (wines & beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.

Damon’s Grill & Sports Bar, 1031 E. College Ave., 237-6300, damons.com. Just seconds from Beaver Stadium, locally owned and operated, Damon’s is the premiere place to watch sports and enjoy our extensive menu. Ribs, wings, burgers, steaks, apps, salads, and so much more. AE, D, MAC, MC, V, Full bar.

The Deli Restaurant, 113 Hiester St., 237-5710, TheDeliRestaurant.com. Since 1973, The Deli has served up New York-style deli favorites on an American menu offering everything from comfort food to pub favorites, all made from scratch. Soups, breads, sauces, and award-winning desserts are homemade here early in the morn-ing folks. Look for its rotating menu of food-themed fes-tivals throughout the year. AE, D, DC, LC, MC, V. Full bar.

Full Course Dining

The Dining Room at the Nittany Lion Inn,200 W. Park Ave., 865-8590. Fine continental cuisine in a relaxed, gracious atmosphere. Casual attire ac-ceptable. Private dining rooms available. AE, D, DC, MAC, MC, V. Full bar.

Down Under Steakhouse at Toftrees, One Country Club Lane, 234-8000, www.toftrees.com. A casual restaurant with unique dining featuring hearty appetizers, delicious entrees, fresh sandwiches and salads in a comfortable scenic atmosphere. Outdoor seating available. AE, D, DC, MAC, MC, V. Full bar.

Duffy’s Boalsburg Tavern, On the Diamond, Boalsburg, 466-6241. The Boalsburg Tavern offers a fine, intimate setting reminiscent of Colonial times. Dining for all occasions with formal and casual menus, daily dinner features, specials, and plenty of free parking. AE, MC, V. Full bar. Faccia Luna Pizzeria, 1229 S. Atherton St., 234-9000, www.faccialuna.com. A true neighborhood hangout, famous for authentic New York-style wood-fired pizzas and fresh, homemade It.alian cuisine. Seafood specialties, sumptuous salads, divine desserts, great service, and full bar. Outside seating available. Sorry, reservations not accepted. Dine-in, Take-out. MC/V.

Galanga, 454 E. College Ave. 237-1718. Another great addition to Cozy Thai Bistro. Galanga by Cozy Thai offers a unique authentic Thai food featuring Northeastern Thai style cuisine. Vegetarian menu selection available. BYO (wines and beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.

Dining Out

AE ...........................................................American Express CB ..................................................................Carte Blanche D ................................................................ Discover/Novus DC ........................................................................Diners Club ID+ ................................................ PSU ID+ card discounts LC ............................................................................LionCashMAC .......................................................................debit card MC .......................................................................MasterCard V ......................................................................................... Visa .............................................. Handicapped-accessible

Key

To advertise, call Town&Gown account executives Kathy George or Debbie Markel at (814) 238-5051.


Gamble Mill Restaurant & Microbrewery,160 Dunlop St., Bellefonte; 355-7764. A true piece of Americana, dine and enjoy our in-house craft beers in a historic mill. Experience bold American flavors by exploring our casual pub menu or fine dining options. Six to seven beers of our craft beers on tap. Brewers Club, Growlers, outdoor seating, large private functions, catering. Lunch 11:30 a.m.-2 p.m. Mon.-Sat. Dinner 5-9/10 p.m. Mon.-Sat. “Chalk Board Sunday’s” 4-8 p.m. All credit cards accepted.

The Gardens Restaurant at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5090. Dining is a treat for break-fast, lunch and dinner in The Gardens Restaurant, where sumptuous buffets and à la carte dining are our specialties. AE, CB, D, DC, MC, V. Full bar, beer.

The Greek, 102 E. Clinton Ave., 308-8822, www.thegreekrestaurant.net. The Greek Res-taurant is located behind Original Waffle Shop on North Atherton Street. Visit our Greek tavern and enjoy authentic Greek cuisine. Full service, BYOB. D, MC, V. 102 E. Clinton Ave.

(Behind The Original Waffle Shop)814-308-8822

www.thegreekrestaurant.net

Mon - Sat: 5pm - 9pm

SalataSalataSalataSalataSalataVillage Salad

(Horiatiki)(Horiatiki)Freshly cut campari tomatoes,

cucumbers, onions, green peppers, feta cheese, kalamata olives and

our own Greek dressing.


Herwig’s Austrian Bistro, where bacon is an herb, 132 W. College Ave., herwigsaus trianbistro.com, 272-0738. Located next to the State Theatre. Austrian Home Cooking. Ranked #1 Ethnic Restaurant 5 years in a row. Eat-in, Take-Out, Catering, Franchising. BYO after 5 p.m., D, MC, V.

Hi-Way Pizza, 1688 North Atherton St., 237-0375, HiWayPizza.com. The State College tradition for nearly 50 years, nobody does it better than Hi-Way! Offering more than 29 varieties of hand-spun pizzas made from scratch offer an endless combination of toppings. Its vodka “flaky” crust and red stuffed pizzas are simply a must have. Hi-Way’s menu rounds out with pasta dishes, calzones, grinders, salads, and other Italian specialties. Eat-in, Take-out, or Hi-Way delivery. AE, D, DC, LC, MC, V. Full bar.

India Pavilion, 222 E. Calder Way, 237-3400. Large selection of vegetarian and nonvegetarian dishes from northern India. Lunch buffet offered daily. We offer catering for groups and private parties. AE, D, MC, V. (call ahead.)

One Stop Shop for ALL Your Party & Rental

Needs!& EVENT RENTALS


Inferno Brick Oven & Bar, 340 E. College Ave., 237-5718, InfernoBrickOvenBar.com. With a casual yet sophisticated atmosphere, Inferno is a place to see and be seen. A full-service bar boasts a unique specialty wine, beer, and cocktail menu. Foodies — Inferno offers a contemporary Neapolitan brick-oven experience featuring a focused menu of artisan pizzas and other modern-Italian plates. Lunch and dinner service transi-tions into night as a boutique nightclub with dance-floor lighting, club sound system, and the area’s most talented resident DJs. AE, D, MAC, MC, V. Full bar.

Legends Pub at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5080. Unwind with beverages and a casual lounge menu. AE, D, MC, V. Full bar.

Luna 2 Woodgrill & Bar, 2609 E. College Ave., 234-9009, www.luna-2.com. Wood-fired pizza, fresh pasta, wood-grilled BBQ ribs, seafood, burgers, and don’t forget to try the homemade meatloaf! Sumptuous salads and des-serts. Full bar service. Outside seating. Sorry, no reservations accepted. Dine-In, Take-out. MC/V.

Now Open 7 Days a WeekLunch Buffet:

11:30 a.m. - 2:30 p.m. Dinner: 5:00 p.m.-10:00 p.m.

222 E. Calder Way237-3400www.indiapavilion.net

India PavilionExotic Indian Cuisine

Carry Out

Available

India PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionIndia PavilionExotic Indian Cuisine

India PavilionIndia PavilionExotic Indian Cuisine

State College’s newest hangoutTry our onsite

Smoked Pork Sandwich!

1301 West College Ave. • 814-308-8959www.westsidestadiumbarandgrill.com

Open Daily 8:00 a.m. - 11 p.m. • 2390 S. ATHERTON STREET • 237-1849

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Mario’s Italian Restaurant, 1272 North Atherton St., 234-4273, MariosItalianStateCollege.com. Fresh specialty dishes, pasta, sauces, hand-tossed pizzas, and rotisserie wood-grilled chicken all made from scratch are just a few reasons why Mario’s is authenti-cally Italian! At the heart of it all is a specialty wood-fired pizza oven and rotisserie that imparts rustic flavors that can’t be beat! Mario’s loves wine, honored with six consecutive Wine Spectator awards and a wine list of more than 550 Italian selections. Mario’s even pours 12 rotating specialty bottles on its WineStation® state-of-the-art preservation system. Reservations and Walk-Ins welcome. AE, D, DC, LC, MC, V. Full bar.

The Mt. Nittany Inn, 559 N. Pennsylvania Avenue, Centre Hall, 364-9363, mtnittanyinn.com. Perched high above Happy Valley at 1,809 feet, the Mt. Nittany Inn offers homemade soups, steaks, seafood, and pasta. Bar and banquet areas available. AE, CB, D, MAC, MC, V. Full Bar.

Otto’s Pub & Brewery, 2235 N. Atherton Street, 867-6886, www.ottospubandbrewery.com. Our new location provides plenty of parking, great ales and lagers, full service bar, signature dishes made with local products in a family-friendly, casual atmosphere. AE, D, DC, LC MC, V, Full bar.

2609 E. College Ave. • State College, PA • 234-9009

We offer wood-fired pizza, fresh homemade pasta, as well as wood-grilled items such as Baby Back BBQ Ribs, homemade meatloaf, various fish and seafood and our soon to be award winning burgers!

www.luna-2.com1229 South Atherton St. • State College • 234-9000

A true neighborhood hangout highly regarded for its popular and authentic New York-style wood-fired pizzaand commitment to quality. Award-winning pizza. and Italian cuisine homemade with only the best and freshest ingredients.

www.faccialuna.com


The Tavern Restaurant, 220 E. College Ave., 238-6116. A unique gallery-in-a-restaurant preserving PA’s and Penn State’s past. Dinner at The Tavern is a Penn State tradition. Major credit cards accepted. Full bar.

Whiskers at the Nittany Lion Inn, 200 W. Park Ave., 865-8580. Casual dining featuring soups, salads, sandwiches and University Creamery ice cream. Major credit cards accepted. Full bar.

Zola New World Bistro, 324 W. College Ave., 237-8474. Zola combines comfortable, modern décor with exceptional service. Innovative, creative cuisine from seasonal menus served for lunch and dinner. Extensive award-winning wine list. Jazz and oysters in the bar on Fridays. Catering. AE, D, MC, V. Full bar.

HUB Dining, HUB-Robeson Center, on campus, 865-7623. A Penn State tradition open to all! Eleven restaurants stocked with extraordinary variety: Star-bucks, Chick-fil-A, Higher Grounds, HUB Subs, Mixed Greens, Burger King, Panda Express, Piccalilli’s, Sbarro, Sushi by Panda, Wild Cactus, and more! V, MC, LC.

Good Food Fast

Bringing you craft beer and fresh food using local products in a family friendly, casual atmosphere.products in a family friendly, casual atmosphere.

NEW Patio Now Open!Bottles • Cases • Kegs • Growlers

2235 N. Atherton St. State College814.867.6886

www.ottospubandbrewery.com

We love Fresh Beer & Local Ingredients!

Proudly Serving Our Dedicated, Loyal Customers For 10 Years

NEW! Monday 8-10pm-1/2 price, 1/2 lb burgers!

2235 N. Atherton St.

Stop by to

check out our

NEW Spring &

Summer menu!


Taste of the MonthTown&Gown’s Monthly Focus on Food

If it’s happening in Happy Valley, it’s in Town&Gown!

Meyer Dairy, 2390 S. Atherton Street, 237-1849. A State College Classic! Meyer Dairy is the perfect choice for a quick, homemade lunch with fresh soups and sandwiches or treat yourself to your favorite flavor of ice cream or sundae at our ice cream parlor. Fresh milk from our own dairy cows (we do not inject our cows with BST), eggs, cheese, ice cream cakes, baked goods, and more! Plus, Meyer Dairy is the best place to pick up your Town&Gown magazine each month!

Westside Stadium Bar and Grill, 1301 W. College Ave., 308-8959, www.westsidestadium barandgrill.com. See what all the buzz is about at Westside Stadium. Opened in September 2010, State College’s newest hangout features mouthwatering onsite smoked pork and brisket sandwiches. Watch your favorite sports on 17 HDTVs. Happy Hour 5-7 p.m. Take-out and bottle shop. Outdoor seating available. D, V, MC. Full Bar.

Specialty FoodsHoag’s Catering/Celebration Hall, 2280 Commercial Blvd., State College, 238-0824, www.hoagscatering.com. Hoag’s Catering specializes in off-site catering, event rentals, and on-site events at Celebration Hall. We do the work, you use the fork — large and small events. T&G

Check out our web site for all our daily specials.

1031 East College Ave. 814-237-6300 • damons.com

On-Site

Cater

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Wednesday Bike Night, 5-10 pm Come show off your bikes, enjoy the patio, live music and tons of free giveways and promos

7 Big Screen in HD • Free WiFi

1031 East College Ave.

Damon’s Delivers Everyday!Order online at lionmenus.com

The Very BesT In AusTrIAn home CookIng

“Where Bacon is an herb”™

Voted #1 Ethnic Restaurant 8 Years in a Row!

Try our homemade

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Mon-Wed 11:45am-8pm | Thu-Sat 11:45am-9pm132 W. College Ave. | 814-272-0738

Pre-show Dinner DiscountsPre-show Dinner Discounts

Unique Dining Experience!

Eat In • Take Out • Catering • Franchising


B u y H e r e L i v e H e r e . c o m


Mimi: Still is.Andy: Yeah. Still is. Then I, at the time, was

working up in Philipsburg and going to Penn State Altoona.

Mimi: What were you doing in Philipsburg?Andy: A pizzeria. So there were students

who came to Penn State who lived over here, but they would also come to my pizzeria in Phil-ipsburg. … There were always students who lived in Philipsburg who would say, “You know Penn State is growing, it’s an opportunity you should look at.” I just put it in the back of my mind.

Mimi: And this would have been what time period?

Andy: About 1960. … Then, when I was in the military, I was looking at different college campuses that were close enough to Altoona, that were close to home, and I had relatives. I looked at the University of Maryland … I drove down there, and Delaware.

Mimi: Well, Delaware is pretty far from Altoona.Andy: Well, I would have been close enough

to have a day trip. And I remember thinking, I’ll try it out, and I’ll look at Penn State. The

After starting something special half a century ago, the Zangrilli family and their businesses continue to grow and have an impact on State College

Celebration of Food and Family

When Andy Zangrilli opened Hi-Way Pizza 50 years ago in downtown State College, he prob-ably couldn’t imagine how much his business — and the town — would change over the years. Under the Dante’s Restaurants name, Zang r i l l i h a s opened restaurants across Pennsylvania. In State College, Dante’s now has seven restaurants and bars — The Deli, Mario’s, The Saloon, Bar Bleu, The Hopshop Beer Market, In-ferno, and, of course, Hi-Way Pizza, now located on North Atherton Street.

And a new generation also is influencing the business. Zangrilli’s daughter, Jen, has been direc-tor of operations since 2004. Before that, however, she had left State College and worked in Chicago and Tokyo for companies such as Hyatt, Star-bucks, and the Four Seasons.

Andy and Jen sat down with Town&Gown founder Mimi Barash Coppersmith at Hi-Way Pizza and talked about the family business, State College, the effects of State Patty’s Day on local businesses, and future hopes for the town they call Home.

Mimi: I must confess, I haven’t been out here to Hi-Way Pizza for a while, but I’ve certainly been to more than one of your places down-town regularly over many years. We’re here cel-ebrating with the guy who started it, and one of his children who is now continuing what was originally a little Hi-Way Pizza on Hiester Street in one of Sid Friedman’s new buildings at the time. Tell me what you remember about that, Andy.

Andy: Well, coming to State College was a really big change from where I grew up in Al-toona. It’s a different kind of market.

lunch with mimi

Town&Gown founder Mimi Barash Coppersmith (left) sits with Andy and Jen Zangrilli at Hi-Way Pizza in State College.

John Hovenstine


day I came up here, that building that Sidney Friedman was working on, on Hiester Street. … I saw the “For Lease” sign on the window of the door. It was all together about 1,200 square feet, so it wasn’t very big. So I contacted Sid, and he said, “Well I think I have a tenant.” Then I told him I would be around at the end of the day; he would let me know. And I called him up and he said, “It’s available if you want it.”

Mimi: So, from the first pizza shop in 1963, 50 years ago — can you give me some of the high spots and the low spots that made you the won-derful operation that you are today?

Andy: Well, one of the things I started to re-alize was the nature of the university — I mean State College because of the university. It’s the big elephant in the room. They pretty much dic-tate the economy. So it was like a roller-coaster ride most of the times. That’s why I decided to expand outside of State College, because, out-side State College, the economy is pretty much more consistent.

Mimi: Outside of State College today are big cities.

Andy: Harrisburg.

Mimi: And then suburban Philadelphia. That takes guts from a little guy from State College.

Andy: What had happened, as I needed to grow, I needed to surround myself with good people, people who were smart enough and who wanted to grow in that business. We grew — it wasn’t just a pizzeria anymore. There were opportunities to become a restaurant, a pizza restaurant. Instead of just serving pizza late at night, we can serve it in the daytime hours as well. That’s one of the things that kind of evolved within that 10-year period when I first started out. And then, I surrounded myself with good people, opportunities for them to grow with me, then have a partner, be able to buy stock, set these situations up.

Mimi: In retrospect, would you do the same thing?

Andy: I would do it a little differently. I would hold them more accountable because what hap-pened was there were people that became dis-honest. People who got involved with drugs and things of that nature, whom I thought were really good people. I grew from city to city and then I got to the point where I was so frustrated, I had buy-or-sell agreements in Pittsburgh and Philadelphia.

Mimi: You would offer to buy or sell and give them a figure?

Andy: Right. We would review that figure every year, so that, because of inflation, if I bought it off of him, I would want the equal. We were successful. I had a partner for 17 years in Philadelphia, and the same in Pittsburgh for many years, maybe 20 years until I sold it to the operating managers.

Mimi: And those places are still going? Andy: Yeah. The one in Villanova is still go-

ing. One in Pittsburgh is going. We had two in Pittsburgh. My idea was grow in the cities, then grow into larger cities and larger suburbs.

Mimi: Did you ever think of franchising Hi-Way Pizza?

Andy: Well, people approached me, but you have to try to maintain control of the product. Product integrity is what I was always con-cerned about because every time you wanted to hire a new manager, first thing they wanted to do was change everything. Change how you do it, recipes.

Mimi: So the bottom line is that you pretty much divested yourself of the out-of-town en-tities, and you have multiple restaurants in the

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greater State College area. Andy: That’s correct. That’s what has evolved

because the hassle of driving all over the state, three or four times a week, it became overwhelm-ing at one point.

Mimi: Pretty difficult to manage. Andy: Yeah, and still maintain a family. And

I’m still married in the restaurant business. Mimi: God bless you. To a wonderful woman. Andy: A wonderful woman is right!Mimi: Now, you’ve got every independent

entrepreneur’s dream: One of your children is by your side, continuing what you began. What’s the best part of this relationship?

Andy: Well one of the things that I remember, when she wanted to go into hotel and restaurant administration, I tried to talk her out of it. But when she decided, “Oh I wanna do this, this is something that I enjoy,” and when she came out of school, it was important that she went out in the world and got experience.

Mimi: You went to Chicago?Jen: Yeah. Chicago for five years. Tokyo for

about 18 months, two years. (Laughing) I don’t remember the conversation of you trying to talk me out of it.

Andy: Yeah, I remember. It was like your se-nior year of high school.

Mimi: You went into it because you probably loved the business — you were exposed to it.

Jen: Growing up I remember working, start-ing in this location here [Hi-Way Pizza]. I re-member being a busser and working one, two nights a week, and this was when I was 13 or 14. Or working down at The Deli bussing, since I was not old enough to serve alcohol. And I remember we also had Tussey Moun-tain when I was in high school. So I did a few things, like catering out there. I don’t remem-ber consciously making a decision that this is what I wanted to do. But I always remember coming to Penn State and thinking, Well this is a natural for me, this is what I want to study. And I obviously had the exposure of what it was like in the industry, and working in it. And then thinking that there aren’t too many areas that interest me that I would like to study.

Mimi: And you’ve been at it now for several years, running things, haven’t you?

Jen: I rejoined Dante’s in fall of 1996, when I returned from Tokyo. So I spent a good seven years away from State College, and away from

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Dante’s, to try and get some exposure to other kinds of operations. I didn’t have any experience in knowing how other companies ran, how other people did it, and I thought that experience was important. But going through the program, it made me realize that I needed to get experience outside and see what other people are doing, so that kind of led my search.

Andy: When she came back from Chicago, she was put in charge of Mario’s on North Ather-ton.

Mimi: You’ve done a great job with that.Jen: Thank you. I was general manager there

for about a year and a half, and then I started hav-ing kids. So I was general manager there while I was pregnant. Then, when I had Andrew, I moved into food and beverage, and really over-saw all of the recipes, and creating recipes, and working with the recipes we had and making sure they were accurate.

Mimi: Talk a little bit about the juggling act these days, when you’re involved in the family business and you have young children and you have parents.

Jen: You know, everybody, when they grow up, they want to leave home because they want to strike out on their own, and a lot of people always gravitate back home toward family. And that’s certainly what would happen, that led my decision coming back to State College after being with Four Seasons. The thing is, I don’t think I could have done even a quarter of what I have done up to today if my parents were not in the same town and so supportive.

Mimi: Has there been much tension between you and your “boss” here?

Jen: The tensions of working with family are always different. There are tensions, but I think they arise not because we disagree on what the end product should be and what the goals are, but maybe how we go about it.

Mimi: Who wins? Do you each win at different times? Who has the final word?

Andy: We agree on lots of things, often times she’ll just do it.

Mimi: Well that’s a sign of respect — his let-ting you just do it.

Jen: Yes, I understand that.Mimi: In my opinion, that’s an unstated sense

of confidence that you know what you’re doing.Jen: Right. Well the other thing is I think that

we both understand that there isn’t malicious intent behind anything. There are generational differences that happen. I don’t care what gen-erations you’re talking about, it always happens. But, it’s learning from history and not making the same mistakes.

Mimi: It fascinates me that a relatively new person on the inside of the business is the leader of the Tavern Association. How did that happen?

Jen: When I began going to Tavern Associa-tion meetings and became a little bit more in-volved with community types of things — you want to see things done well. … It is not a gov-erning body. Everybody has their businesses to work on, and everyone has their unique prob-lems. At the time, there was nobody who was willing to step up and deal with a little bit of a motley crew of what a tavern association can be like. So I just saw an opportunity to do things, give the Tavern Association a direction, and have at least somewhat of an organized structure moving forward. The second thing that I saw was the opportunity to really get to know more operators in State College — and I did.

Mimi: And on campus.Jen: Yes. So a lot of people know my father,

or worked with my father, knew me as “Andy’s daughter,” which is something I am certainly known for. But I also wanted to know a lot of operators on more of a business level for what I could do. So, I could establish my own credibility at what I was doing as well.

Mimi: Well you helped lead or direct or pull off — use whatever word you want to — a deci-sion related to State Patty’s Day that is historic in nature.

Jen: Yes. Well that’s one of the things my dad and I kind of disagreed upon is the State Patty’s Day and what to do about it as individual opera-tors. This was the third year that we closed. At the end of the day, we thought, Was it worth it for us? I know that my father was looking at numbers. For me, top line, I had the what’s-coming-in-the-door? type of view. I pay for the food and the beverages to serve people, and I pay for everybody, all the extra staff that I have to have to handle all of these very rowdy people. And then I have to pay to fix and reupholster chairs, seats, things that get broken, graffiti on the walls, all of this stuff. Was it worth all of this? Because at the end of the day, I don’t


think I was going to be profitable and do things the way I thought they needed to be done. If I wanted to put plastic cups up everywhere and not have to worry about broken glass, that’s one way, but that’s not how I operate. So we made that decision.

So this year, when we were approached — by the partnership, [Penn State vice president for student affairs] Damon Sims, and student lead-ers, as well as [borough manager] Tom Fontaine about their plan — they got a few of us from the Tavern Association to talk to us first. We agreed in theory. Because it was so last minute and maybe wasn’t the best solution in hindsight in terms of funds and how everything panned out, when they made that announcement and we talked to the Tavern Association together, it kind of felt to me to be able to talk to the Tavern Association members and say this is an all or nothing kind of thing. We either stand to-gether finally as one, or not. My honest opinion is that a lot of operators were at the point where I was two years ago but couldn’t make their leap of closing their businesses because that was very foreign. And it’s still very foreign to us.

Mimi: You made history. Andy: It’s not only our business. It affects ev-

ery retailer downtown as well because they don’t do the numbers that they were accustomed to do-ing on State Patty’s Day.

Jen: Even retail was down. Mimi: There has been publicity about restau-

rant sales being off since the Jerry Sandusky scan-dal and all that it impacted. Can you give us a read on that?

Jen: Obviously the scandal has hurt the entire Penn State and State College community. Being a part of this community for the past 50 years, we care deeply about it. We have certainly been af-fected by what has happened, because tourism in our area has changed. Doing business in any com-munity today is an extreme challenge. At Dante’s as a whole, we saw these things changing and have been continuing to work tirelessly on im-proving what we do every day. It’s the only way we know how to be successful.

Mimi: Dante’s was interested in being local in terms of promoting local foods and products be-fore the trend of “Buy Local” started. Can you tell us when and how that came about?

1612 N. Atherton St. State College, PA814-238-8080

2300 S. Atherton St. State College, PA 814-234-4000808080808080808080years808080years808080808080years808080808080808080808080808080808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080808080years808080years808080years808080808080years808080years808080years808080years808080years808080years808080years808080 For every real estate reason!

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Jen: In the ’60s and ’70s there were not the large broadline food distributors that exist to-day, so getting high-quality food to prepare in our restaurants was just not available. In order to offer high-quality products on an everyday basis, we did two things — first, we developed relationships with local food growers and pro-ducers, and second, we made 100 percent of products ourselves. A great example of the re-lationships we developed — our good friends at Hogs Galore brought us some samples of their products as a way to grow their commercial busi-ness, and we decided that because of the high quality and their commitment to their prod-uct — a vision similar to ours — that we would switch 100 percent of our pork products to them. To address making our own products, as we grew, keeping our local and fresh-from-scratch focus became part of our culture. In order to have the consistency of products, in 1975 we opened and still operate a commissary where we make all of our desserts, sauces, dressings, pizza dough, pasta dough, and fresh baked breads that we make and deliver to our locations on a daily basis.

Mimi: Any trends you’re keeping an eye on as

you approach your next 50 years?Jen: If I only had a crystal ball! Right now we

are concentrating on crafting the best possible quality food and beverages in an exciting atmo-sphere for our customers, with an eye toward stay-ing and growing “local” in our community. It’s important to us to keep State College a vibrant community that people want to live in, work, and visit.

Mimi: You both have great business skills from different generations. And you created options for all of us to eat well and live well. Keep up the great work and don’t lose your spirit. You’ve got a lot of things that you’re capable of influencing and changing for the better.

Andy: You’re welcome. Jennifer’s tied into change. Mimi: Well she didn’t get this way on her own.

She has some good genes. Jen: There are many days where I say, “I am my

father’s daughter.” Mimi: And I sit here and look at you and you

are your mother’s daughter also.Jen: I agree.Mimi: So on that sweet note, thank you so

much. T&G

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A copy of “Housebound” is not for sale due to its personal nature. A copy of “Abandoned Steel Mill” may be obtained with a $75 contribution to the Salvation Army of Centre County. Contact Captain Charles Niedermeyer at 861-1785 and let him know you would like this image. You can select any size up to 11 inches wide.

The State College Photo Club meets on the third Monday of each month at 7:30 p.m. at Foxdale Village Auditorium. Guests and new members are always welcome.

The State College Photo Club provides photo enthusiasts with the op-portunity to share their passion for photography with others and to pro-vide an environment for learning and developing new skills. The club welcomes individuals from amateurs to professionals. One of the club’s activities is to hold a monthly competition. Town&Gown is pleased to present the winning images from the club’s competition.

Shown this month are the annual winners from the 2012-13 monthly meet-ing competitions, as judged by Louis Duncan, who is an active member of the Photographic Society of America (PSA), and a local affiliate, and the Carolina Nature Photographic Association. He participates in PSA study groups and na-tional competitions, and serves as a judge for PSA affiliate annual competitions.

Visit www.statecollegephotoclub.org for more information about how to join.

>“Housebound” by Jan Anderson A photo of Jan Anderson’s nephew, Ben,

taken in 1983 and later restored and converted to black and white.

Judge’s comments: “ ‘Housebound’ combines the elements of human emotion plus technical and compositional excellence. The subject seems to be longing to be outside but can hardly see outside through the unclear glass. Window light highlights the subject very well and provides a gradation of light to shadow that gives the image a three-dimensional effect. Edge-to-edge sharpness adds credence to the image’s quality. Send it to PSA competitions. I believe it is of medal quality.”

Annual Meeting Competition First Place:

<“Abandoned Steel Mill”

by Michael TurnsA photo of the remains of a tower at the abandoned

Bethlehem Steel plant in Bethlehem, Pennsylvania. Judge’s comments: “Three-quarter side lighting

seems to highlight the peeling paint and bright colors of the image. The ‘Abandoned Steel Mill’ seems to be returning to nature. There is even a plant growing in a pot with no visible soil. Razor sharp and excellent

depth of field. Well done.”

Annual Meeting Competition Second Place:

State College Photo Club’s Annual Meeting Winners


snapshot

From Hoops to High School AdministratorFormer Nittany Lion now helps State High students prepare for the future

By Kristen Hopf

What are your favorite movies? “The Lord of the Rings movies and the Twilight series. The kids get me hooked on what’s popular.”

What would you be doing if you didn’t work in education? “I’d open up my prac-tice for counseling. I was close to getting my doctorate in psychology, but I ended up working toward a doctorate in education instead, and I’m almost finished!”Where is your favorite place to travel? “I love to go to the Adirondacks in New York. It’s peaceful and quiet there, and I can kayak and fish without any motorboats.”

Curtis Johnson

Growing up, Curtis Johnson didn’t always have big dreams of playing basketball in college, and he certainly didn’t intend to become a high school principal. He experienced the former when played basketball for Penn State during the late ’80s and early ’90s. He is living the latter now as an associ-ate principal at State College Area High School North Building — all the while, he’s enjoying all that life in State College has to offer.

When Johnson thinks back to his time at Penn State, basketball dominates his memories. Practices, home games in Rec Hall, and traveling around the country taught him to be organized, to always perse-vere, and that being a Nittany Lion put him in the spotlight to always be a good role model.

“Work hard and you can almost accomplish any-thing you set your mind to. We went from a team with a losing record to a team that had three years of win-ning records during my time at Penn State. It was a team that scraped from the bottom,” Johnson says.

After his 1991 graduation with a degree in broad-cast and cable, he returned to Penn State to get his master’s degree in secondary-education counseling.

“I realized that I needed to go back to school and pur-sue something that I was actually interested in,” he says.

After he earned his new degree, he spent time in the Reading School District before returning to State College in 2003 as a grade-level assistant principal for 12th grade. His favorite part of work-ing in a school is the student body. He loves be-ing able to discover what they’re pursuing, what they’re interested in, and what kinds of things are going on in their young worlds.

The job can be challenging at times, too. State Col-lege Area School District is currently focusing on com-ing to a decision about the future of the high school buildings across the street from each other on Westerly Parkway. There are six potential plans, and, over the next year or so, the community and the district hope to work together to reach a solution.

“The one thing that I love about my job is that there are always new challenges and obstacles to overcome,” Johnson says. “Each year, a whole new group of students enter the high school from very diverse backgrounds/settings who are in need of guidance, mentoring, and instruction in how to navigate the world around them.”

Johnson is married to Susan Bardo, who is run-ning for district judge, and the couple has a 4-year-old daughter, Neve. Johnson also is on a number of different education boards, and he helps with a mentoring program for local African-American students. In his free time he likes to fish.

He feels that he has found his niche. He knows that working with and counseling young people are what he’s supposed to be doing in the world.

“I feel that it is a privilege to be able to help young people face challenges,” he says, “and learn to make important and sometimes life-changing decisions.” T&G

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