Town & Gown June 2013

Inside: Happy Valley Culinary Week • Alums from county high schools make an impact

JUNE 2013

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Welcome to the Family!

Members of the State College Spikes have enjoyed positive starts in their new lives thanks to many area families who have opened their doors and hearts to them

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Kyle Morgan (center), formerly of the State College Spikes, spends time with Brandon (left) and Matthew Lingenfelter.

The Lingenfelter family was Morgan’s host family in 2008 and 2009.

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Features

38

30 / All-Star Alums From distant big cities to nearby towns, graduates of Centre County’s five school districts make impacts large and small every day • by Jenna Spinelle

38 / Preserving Our History

Centre Furnace Mansion

Archivists and historical societies continue the daunting task of keeping our past safe • by Erin Rowley

Special Advertising Section 45 / History: Milestones

84 / Welcome to the Family!

As they begin their careers as professional baseball players, members of the State College Spikes have enjoyed positive starts in their new lives thanks to many area families who have opened their doors and hearts to them • by Amy King

Town&Gown’s special History section showcases the beginnings, transitions, and successes of area businesses and organizations On the Cover: Contributed photo. Trey Oyler (left) spends time on the field with Tyler Gaffney of the State College Spikes last year. Trey and his family were the host family for Gaffney last season.

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

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Town&Gown June

A State College & Penn State tradition since 1966.

Publisher Rob Schmidt Founder Mimi Barash Coppersmith Editorial Director David Pencek Creative Director/Photographer John Hovenstine Operations Manager/Assistant Editor Vilma Shu Danz Graphic Designer/Photographer Darren Weimert Graphic Designer Amy Schmalz

Departments

Account Executives Kathy George, Debbie Markel

8 Letter From The Editor 10 Starting Off 20 On Center: Momix’s Botanica

Business Manager Aimee Aiello

22 About Town: English-Speaking Union moves to Harrisburg area

Advertising Coordinator Bikem Oskin

24 Health & Wellness: Wiping out the West Nile virus

Administrative Assistant Gigi Rudella

26 Community: Tait Farm’s Summer Solstice Celebration highlights and helps local farmers

Distribution Handy Delivery, Tom Neff

90 This Month on WPSU

Senior Editorial Consultant Witt Yeagley

92 Penn State Diary: History shows how school evolved through new eras 94 Events: Happy Valley Culinary Week 97 What’s Happening 104 On Tap: The remarkable rise of craft beer 107 Taste of the Month/Dining Out:

dpenc@barashmedia.com (Editorial) rschmidt@barashmedia.com (Advertising)

The Greek Restaurant 119 Lunch with Mimi: Sam Richards and Laurie Mulvey 122 State College Photo Club’s Winning Photos 124 Snapshot: Gerardo Edelstein

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

We welcome letters to the editor that include a phone number for verification.

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

www.townandgown.com 6 - Town&Gown June 2013

letter from the editor

A Celebration of Past and Present Proud histories and initial ventures highlight the month For many years, the June issue of Town&Gown has been considered our “History” issue.

This year is no different, with a nearly 40-page special section of local businesses and organizations spotlighting some of their milestones. And there’s also Erin Rawley’s story, “Preserving Our History,” that shows how local historical societies and archivists are making sure items and stories from our past are well kept.

But why I see this issue as, in a way, symbolic of what we love about this region is that not only does it highlight the proud history and past that we have here but also some new and exciting things — which are always happening — that can bring some welcome renewed energy and passion to the area.

The first is Happy Valley Culinary Week — which the Central Pennsylvania Convention & Visitors Bureau organized — June 17-23. This type of event is long overdue for our area.

The movement of “buying local” continues to grow — and that extends to farmers’ markets and restaurants. It may be easy to forget the diverse and high-quality dining options available here. Many of the finer restaurants in the area are participating in Happy Valley Culinary Week, so if you haven’t tried some of these establishments, here’s your chance. The event also highlights the wonderful farmers’ markets we have all across the county.

You can read a preview of Happy Valley Culinary

Week in our “Events” column, starting on page 94.

The other new item this month is the first installment of Town&Gown’s beer column, “On Tap,” starting on page 104. Just as the “buying local” movement is growing — and, perhaps, in part because of it — the craft-beer industry also continues to grow locally and nationally.

Craft-beer brewers, including the ones in Centre County, are coming up with some innovative and, more importantly, excellent-tasting beers.

“On Tap” will run every other month, alternating with our wine column, “From the Vine.”

In conjunction with the launch of “On Tap,” Town&Gown has another Experience event set for June. We’re inviting you to visit the Gamble Mill in Bellefonte, from 2 to 4 p.m., June 30, and learn about brewing beer from the Gamble Mill’s brewmaster, Mike Smith. You also will have a chance to sample some beer from the Gamble Mill’s lineup. Space is limited, so e-mail me at dpenc@barashmedia.com if you wish to attend.

And we sincerely thank the Gamble Mill for hosting this event for Town&Gown readers.

If you’d like to suggest an Experience event for Town&Gown, or have any other comments or suggestions for the magazine, please send me an e-mail.

Enjoy this month of celebrating past experiences — and participating in new ones.

David Pencek Editorial Director dpenc@barashmedia.com

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starting off

What’s

New

Initiative begins to improve Rothrock trails Nittany Mountain Biking Association recently began a 10-year initiative to complete improvements to 23 miles of trails and add 30 miles of trail along the existing Rothrock State Forest trail system. The improvements and upgrades are expected to increase tourism to the Centre Region and make the trail system sustainable.

Sue Paterno Rothrock State Forest contains multiuse trails that are widely used by hikers, mountain bikers, runners, adventure clubs, and hunters. It attracts thousands of visitors to Central Pennsylvania who enjoy the challenges of mountain biking, hiking, and local races.

The initiative is projected to cost more than $30,000 and more than 30,000 hours of volunteer work.

On June 8, Happy Valley Biking will hold the second Rothrock TrailMix that benefits NMBA. Arts Festival garners notice It was a good past few months for the Central Pennsylvania Festival of the Arts. In late April, it received the 2013 Legacy Award from the Borough of State College at the borough’s annual ABC Dinner. The award is given to a group or an individual who has made important and lasting contributions to the quality of life for State College Borough residents.

The festival was recognized for “creating an event that offers all borough residents an opportunity to experience the arts in their community by bringing new and exciting events to each year’s Arts Festival week.”

Then, the Arts Festival received a No. 5 ranking in Livability.com’s Top 10 Summer Festivals list. The site ranked the festival No. 5 because “more than 100,000 people attend this five-day celebration of artwork, music, and culture, which features more than 300

The Arts Festival ranks among the top summer festivals in the country.

of the nation’s best artists. … State College becomes the art capital of the region during the Central Pennsylvania Festival of the Arts.”

The top festival, according to Livability.com, is Cheyenne Frontier Days in Cheyenne, Wyoming. The others that rank ahead of the Arts Festival are the Portland Rose Festival (Portland, Oregon), Virginia Highlands Festival (Abingdon, Virginia), and AthFest (Athens, Georgia).

New board members elected Penn State alumni elected three new members to the board of trustees. The election results were announced at the May 3 board meeting. The members elected were Ted Brown of State College, Barbara Doran, and William Oldsey.

Delegates of the agricultural societies elected incumbent Keith Eckel and newcomer M. Abraham Harpster. The board also elected two trustees representing business and industry — incumbent Karen Peetz and newcomer Richard Dandrea.

At its meeting, the board also announced structural changes to its governance and oversight procedures, including making the governor of Pennsylvania and the university president nonvoting members of the board. T&G

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People in the

Community Erin Cernuska

Bellefonte Area Middle School emotional support instructor Erin Cernuska is a finalist for Pennsylvania’s 2014 Teacher of the Year. The regional winners will be announced in July with the state winner announced in late August or early September.

Cernuska, 29, is one of 12 finalists, who were nominated by students, parents, colleagues, and members of the community. She has been teaching for nearly eight years.

Bellefonte Area Middle School principal Karen Krisch told the Centre County Gazette, “Mrs. Cernuska is a super, super star. She’s very calm, very patient, and very dedicated.”

Cernuska said to the Gazette, “I feel like you can get so much out of teaching. The basic needs of love and belonging, freedom and power, it can all come from teaching. You make

such special connections with students and can make such a huge difference in their lives.”

Jill Redman

In April, Habitat for Humanity of Greater Centre County announced that Jill Redman was named to the executive director position.

She had worked for more than nine years with Atlanta Habitat for Humanity. Her most recent position with ToolBank USA “expanded her knowledge of and experience with fundraising and management."

In her new position, she’ll work directly with the board of directors, community members, and Habitat staff and volunteers to forward the mission of the organization. “It was always my intention to find my way back ‘home’ to Habitat for Humanity,” she said through a press release.

Habitat for Humanity of Greater Centre County board chair Gregory Hayes said, “Her experience with fundraising and knowledge regarding the organization and its programs will be critical for our future success.”

Chris Siergiej

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!

Penn State senior Chris Siergiej beat out eight other candidates to become the Penn State Blue Band’s new drum major. Siergiej, a saxophonist, will be in his fourth season with the Blue Band.

A student in the Schreyer Honors College, Siergiej (pronounced SIRgee) is studying mathematics and computer science. He hopes to work in the managementconsulting industry.

Siergiej, who is from Harrison City, told the Tribune Review, “I’m definitely going to have to mentally prepare this summer to focus on just myself and completing the flip and not let the other distractions — the shouting fans, the music that’s playing — affect me.” T&G

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Q&A

Q&A with David Gritzner, executive director of State College Community Theatre

By David Pencek When it comes to theater, David Gritzner says he’s more of a behindthe-scenes guy. Gritzner, who became State College Community Theatre’s executive director in 2011, had spent most of his theater career as a lighting designer. Since becoming the executive director for SCCT, he has led the organization, now in its 55th year, to becoming one that produces shows yearround instead of just in the summer.

SCCT also has a new home now — moving from the intimate Boal Barn Playhouse in Boalsburg to the State Theatre in downtown State College. The organization’s 2013 summer season began in May with Born Yesterday, and continues in June with The Producers.

Gritzner took time to talk about SCCT’s new home and what “community theater” can mean for a community.

T&G: What does it mean for SCCT to be in the State Theatre?

Gritzner: There are a lot of considerations, but to put it simply, organizations evolve. SCCT had long used the Boal Barn Playhouse as its performance space during the summer months, but wanted to do things all year. We had already scheduled some fall and winter shows into the State Theatre, but it also became really apparent this past summer that the lack of air conditioning [in the Boal Barn] was keeping people away, and certainly the lack of heat restricted our use of the building during the rest of the year, too. … The Barn is an important part of SCCT’s history and we’ll miss it, but we’re also excited about being downtown and presenting our shows in the area’s community performingarts center. That combination just seems to make sense.

T&G: Are there different types of shows you can now do with the new space that you weren’t able to do before at the Boal Barn?

Gritzner: Some shows certainly lend

themselves to playing in smaller more intimate spaces than others, or are centered around a scenic element that wouldn’t work well with an audience on all four sides, but most shows will work well in any type of venue. Every venue has limitations though, which is why we have a team of wonderfully talented people that create an environment for each show’s characters, and that environment is created within the physical limitations of the space, wherever that might be. The collaborative process of bringing a show to life for an audience to enjoy is amazing, no matter where you are.

T&G: Are there misconceptions people may have of “community theater” that you think people would discover by attending a performance?

Gritzner: Absolutely. Many think that just because it’s community theater it’s just not as good as shows that are done with professional performers. The truth of the matter is that there are many wonderfully talented people that just enjoy performing as a hobby, and prefer to pursue something different full-time. That doesn’t make them any less talented. Having worked in professional theater for years, I can tell you confidently I work with people here that are every bit as talented — and sometimes even more so — than the ones that are hitting auditions every day in New York City. I had people tell me that they enjoyed our production of Legally Blonde even more than the national tour. That’s significant. What I think is really exciting though is when someone comes to us who has never done theater before and you both find out it’s something they are really good at.

T&G: What do you hope for with regards to SCCT in the future?

Gritzner: We’re really excited about being at the State Theatre and are hoping everyone will come see us downtown. We enjoy a reputation for doing certain types of shows really well — particularly the big splashy musicals — but we also offer a good balance of dramas and comedies. I’d like to grow that by doing some more edgy stuff that may not necessarily appeal to all but I think there is an audience for. Theater is all about personal growth and is a learning experience, whether you participate as an audience member or as a performer. Sometimes you are aware of it at the time, other times it’s something that comes to you when you are thinking about the show later, after you get home, or while having coffee the next morning. … Community theater wholly contributes to the community that embraces it, and it would be my hope that SCCT will continue to offer more and more to the community as we grow and flourish into the future and beyond. T&G

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Looking Back Centre County history through the pages of Town&Gown JUNE 1971 “Those Hetzel Years” looked back on the impact of Ralph Hetzel, who served as Penn State’s president from 1926 until his sudden death in 1947 from a cerebral blood clot. At the time, Hetzel had overseen the most “massive building program thus far in Penn State’s history.” He also came under fire for abolishing athletic scholarships. At Hetzel’s funeral, John Henry Frizzel, who was the school chaplain when Hetzel became president, said, “Ralph Dorn Hetzel was an humble man, a shy man, and from the exigencies of his office, a lonely man.”

1994 Bonfatto’s in Bellefonte celebrated its 75th anniversary, and in “A Bonanza in Bellefonte” Town&Gown shared the history of the restaurant. Bonfatto’s opened as Guy Bonfatto’s Fruit and Produce in 1919. David Letterman, who was director of operations in 1994, described how people remained loyal to Bonfatto’s and its Bonanza subs. “ We have customers who had lived in this area for a long time and then moved away, and when they come back to visit they always stop by for a ‘fix.’ ”

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2008 Two of Centre County’s best-known arts organizations celebrated milestones in 2008. Art Alliance hit its 40th anniversary, while State College Community Theatre hit its 50th.

Then SCCT president Tom McClary said, “Just the fact that [SCCT] has existed this long is an achievement. Since it is a volunteer organization, it requires the extra time of a lot of people.” About Art Alliance, Marie Doll, executive director, said, “I think one of the greatest accomplishments is we’re still here 40 years later. But every year we have to raise money to keep on going.” T&G

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This Monthtownandgown.com On • 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.

Oliver Marmol Anthony Clarvoe

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.

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on center

Four Seasons Momix takes a fanciful dance through the natural world in Botanica

By John Mark Rafacz

Nature, like the weather, is ever changing. In its dance-theater production Botanica, Momix revels in the animated world of nature and its evolving beauty.

The internationally famous company of dancer-illusionists, last seen at Penn State in a March 2009 performance of Lunar Sea, opens the Center for the Performing Arts 2013-14 season with its production Botanica September 12 at Eisenhower Auditorium.

A 90-minute work featuring more than 20 performance pieces, Botanica follows the seasons — winter to winter. The performers explore the qualities of earth, light, darkness, and air with the help of fanciful costumes, multimedia projections, custom-made props, and clever puppetry created

by Michael Curry, who codesigned the masks and puppets for Broadway’s The Lion King. The eclectic score ranges from birdsongs to music by Vivaldi.

“Momix deals in illusions, props, and trippy images, and Botanica has an abundance of all three,” writes Brian Seibert in the New York Times. “… I took a fancy to the blooming marigolds, poking their green faces and shapely bare legs out of torso-size orange hair scrunchies. I liked the woman in a Vietnamese-looking hat with beaded strands that hung around her like a birdcage before spinning up like a turbine when she whirled. A triceratops skeleton coming to life is a sight any kid would deem cool. An autumnal dance of golden boughs makes quite a pretty picture.”

The dancers evoke plants, animals, and natural phenomena such as solar flares.

“There are more cool effects (centaurs, snowstorms), more pretty pictures (sunflowers, flashlight fireflies),” Seibert writes. “Little beetles outrun a giant snail. Finches fly by on roller skates. Nature photographs projected on the set’s backdrop could be sold as screen savers, and the dancers’ feathered fans would be the envy of a Las Vegas showgirl. It’s all more fleeting than an Indian summer.”

Momix artists are masters of precision in the

Momix’s Botanica opens the Center for the Performing Arts at Penn State 2013-14 season September 12.

way they use the dance elements of body, energy, space, and time. As testament to the company’s mass appeal in dance and beyond, Momix has been featured in various film and television projects. The dancers have even appeared in commercials for Hanes underwear and the Target department-store chain.

“This show is extremely accessible, even to people who hate dance. The premise is simple: Dance the four seasons,” writes Rosalind Early for St. Louis magazine. “… The whole production could quickly become gimmicky, but Botanica doesn’t pander. This isn’t flashy prop dancing.

And it isn’t mindless beauty either. Moses Pendleton, the choreographer and artistic director for Momix, isn’t afraid to play with metaphor.”

Pendleton, who created Momix in 1980, was a founding member of Pilobolus Dance Theatre.

His choreography, which integrates numerous theatrical-design elements into supremely integrated compositions, often takes inspiration from poetry. T&G Tickets for Botanica and other 2013-14 presentations are on sale June 10 to members of the Center for the Performing Arts at Penn State, and to last-season Choice (four or more events) series buyers June 17. New Choice buyers plus groups of 15 or more may buy tickets beginning June 24. Nonmembers buying three or fewer events may purchase tickets beginning August 12. Visit www.cpa.psu.edu or phone (814) 863-0255 for information about tickets or membership.

John Mark Rafacz is the editorial manager of the Center for the Performing Arts at Penn State.

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about town Contributed photo

About Town

Central PA’s English-Speaking Union moves to Harrisburg area after more than 25 years in State College

By Nadine Kofman

A nearly 30-year-old State College-based organization — whose members are, generally, over 75 years old — has packed up and eased on down the road.

The Central Pennsylvania branch, EnglishSpeaking Union of the United States (sensibly abbreviated ESU), moved last month to the Harrisburg area. Happily, because of geography, the branch or chapter name hasn’t changed.

“Losing the Central PA branch would be a great loss to the region,” writes the 55-year-old member Bob Hankes, the Harrisburg-area awardwinning high school English teacher who has run with it.

This branch of the ESU was started in 1985 by retired US diplomat (and raconteur) Bob Brand, now age 92, and his dedicated now late first wife, Jo. He was on the national ESU board, was a continuing world-conference delegate, and was still president of the Washington, DC, branch when the Brands relocated here in 1984 (so he could become a Fellow at Penn State’s former AustraliaNew Zealand Studies Center). Jo, also a delegate, worked diligently on getting the new branch humming.

Composed mainly of educators and spouses from Penn State and the State College Area School District, the Central PA branch had school-district superintendent Seldon Whitaker as its first president.

But as the years passed, membership dropped from 130 to 44 — younger people didn’t join, and the same people stepped forward reluctantly to serve as officers.

The sometimes-repeating presidents were: Whitaker, Joyce Lee, Bob Brand, Marian Davison, Raymond Ayoub, Philip Winsor, Marie and Lloyd Jackman, Jose Campos, and Helen Warren.

In the secretarial position, begun by Jean Bemis, Grace Lang had taken notes since 1996.

Like the former third president, the US ESU is in its 90s. It was born in 1920, two years behind the British ESU, and was founded, as World War I

Moving from Washington, DC, to State College in 1984, retired diplomat Bob Brand with his wife, Jo, started the Central Pennsylvania branch of the English-Speaking Union of the United States. That organization continues but moved last month to the Harrisburg area.

ended, to bond English-speaking countries. The first US ESU president was William Howard Taft.

The nonpolitical nonprofit is devoted to English-language educational and cultural programs for students and educators, as well as members.

The Central PA branch is one of 70 in this country, and 50 more around the world.

For years, the local branch’s mission was fourfold: • It sponsored monthly programs — mainly talks of all sorts by professors, visiting lecturers, and glib experts — often presented, more recently, in the afternoon at Foxdale Village Retirement Community. Once, in the evening at Centre Furnace Mansion, a tuxedoed UK singer/piano accompanist belted out the hits of Noel Coward.

• Started by Jo Brand, the annual high school Shakespeare competition — judged on memorized orations of 20 lines of monologue and a sonnet — produced an entrant for the ESU’s National Shakespeare Competition at Lincoln Center in New York City. Heading there, well-versed judges from both the high school and subsequent regional contests (Penn State theatre arts and English faculty members, etc.) heard from nearly 1,000 students.

• The weekly conversational English-In-Action — often with family members of Penn State

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foreign grad students.

• Books-Across-the-Sea, for which tons of English-language books were collected, then shipped to a poor country, was dropped several years ago, because of the climbing cost plus the uncertain distribution once the books landed.

Handed off to another organization was the former branch-applauded bus trip to the Shaw Festival in Niagara-on-the-Lake, Ontario, Canada. The trip was taken over in 2012 by OLLI at Penn State.

Not given away were the spring champagne garden party and the jolly Christmas party. Also, for more than a decade, three members annually entered, and sometimes won, the Mid-State Literacy Council’s Community Spelling Bee. Hearing that this branch might close, Hankes, the Shakespeare-competition adviser at Big Spring High School in Newville, wrote to President Helen Warren. He wanted “to continue the success this organization has enjoyed.” He expected the branch to “flourish” in his area “because of the number of colleges (Penn State Harrisburg, for one), arts organizations, and high schools in close proximity.”

This year’s Shakespeare competition has al-

ready been held there — at The Carlisle Theatre.

The regional Shakespeare competition began annually when the New York-based event went nationwide in 1988. In the 25 years that Central PA has sent a winner to NYC, contestants had a great time, but only two stars emerged: Rob Campbell, who placed second in 1997, and Rachel Barthmaier, third-place winner in 2002.

Both came from State High.

Competition principals intend to stay the course, including State High Shakespeare adviser Jill Campbell, the Delta Program’s Gary Masquelier, Lisa Chorle of Philipsburg-Osceola Area High School, and others — possibly advisers from Centre County schools active in the past. (Having been coordinator since 1997, I may be in the Harrisburg area audience.)

When the decision was made to relocate, there were expected protests from fans of the monthly programs. But situated in an area where lectures are rampant, it’s arguable that the richness here helped to move the State College-based ESU on to the commonwealth’s capital-city area. T&G Nadine Kofman is a native Centre Countian and historian.

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health & wellness

Wiping Out West Nile Precautions can be taken to prevent spread of virus

By Sarah Olah

Sunscreen is not the only safety precaution to employ this summer. With the warm weather comes bugs and insect bites, especially mosquitoes. With mosquito bites come potentially serious side effects if you’re bitten by a bug that has the West Nile virus.

Mosquitoes receive the virus from a dead, infected bird that it feeds on. It can transmit the virus when it bites a human or another animal.

This year, the Centre County government was granted $55,200 from the state Department of Environmental Protection to help monitor and control mosquitoes.

Bert Lavan, Centre County WNV program coordinator, says that the grant money is enough but you can always use more. “It’s enough to have a meaningful program,” he says.

He adds that the state has to prioritize the grant money based on the counties with the most need — the number of positive cases in the past and the population of the county determine whether or not a county will receive funding.

Last year, Centre County had a record number of positive tests with 84 — one was a positive human case and the rest were from birds, mosquitoes, and horses. A warm winter and early spring last year also made the mosquito-to-bird viral interaction start earlier than normal.

Lavan begins testing standing water with larvacides in April. This is designed to eliminate mosquito larvae before they hatch into adults. He says that in May the county starts trapping adult mosquitoes and ships them to the Department of Environment Protection in Harrisburg to be tested.

The county also collects dead birds to be tested for the virus. Between Lavan and his assistant, they run 30 to 40 mosquito traps a week around the county.

If there are any positive results, Lavan treats

standing water where mosquitoes may be breeding and then retraps the area. If it gets serious, the area will be sprayed, with the consent of the township.

On helping to curb the mosquito population, Lavan says, “The number-one thing people can do is to avoid standing water on their properties.”

Mid- to late summer is when the virus will develop, if it does at all. One can either develop the virus, flu, or nothing at all from a mosquito bite. The viral infection starts as most viruses do — symptoms can include a fever, chill, and muscle aches. These symptoms can lead to more serious side effects such as meningitis or encephalitis, each of which affects the nervous system and brain.

The flu will have flu-like symptoms such as nausea, but again, like the virus, it can lead to more serious effects.

Evan Bell, MD, a Mount Nittany Physician Group member, says the older you are, the more likely you are to develop encephalitis, and the younger generation is more likely to develop meningitis.

The virus, transmitted by mosquitoes, can affect you depending on your immune system and your age. You may be lucky and not develop any symptoms at all.

Only one in 150 with the virus will develop the

24 - Town&Gown June 2013

serious side effects, and about 80 percent of those infected will not develop any symptoms and still have the virus. That’s not to say that serious reactions do not come from the virus though. If side effects are serious enough, people can die from West Nile.

The problem is if you do develop symptoms and see a doctor, there is no vaccine. The virus and the flu will be treated just like any other virus and flu.

Because of this, there is a greater focus on prevention.

Bell says to try to eliminate the moisture in your environment — the standing water, which includes that in birdbaths, is a perfect breeding ground for mosquitoes.

Use insect repellents when you know you will be outside at the same time as mosquitoes, especially when they are feeding, which is usually at dusk and at dawn.

Wearing long sleeves and pants, and being

indoors, are other safety precautions.

Andrew Read, director of the Center for Infectious Disease Dynamics at Penn State, says it is “all about reducing contact with mosquitoes.”

“The chances that it will spread to humans becomes greater and greater when more mosquitoes are around,” he says.

However, he puts it in perspective by saying that the chances for someone to get bitten by an infected mosquito are low, and then the chance to generate symptoms, again, is low.

Overall, he simply suggests being cautious if or when positive cases are known to be nearby.

Of course, that doesn’t mean that one can’t enjoy spending time outdoors during the summer months. As Bell says, “Like everything else, be aware, take reasonable precautions, but don’t put yourself in a bubble.” T&G

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25 - Town&Gown June 2013

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community

Agricultural Awareness Tait Farm’s Summer Solstice Celebration highlights and helps local farmers

By Jennifer Babulsky

Understanding the connection between farmland, food, and the quality of life in the region brings out hundreds of people each year to Tait Farm Food’s Summer Solstice Celebration, an afternoon benefiting the Centre County Farmland Trust.

Held this year from 1 to 4 p.m. June 22 at Tait Farm, the annual free event features a variety of food and beverage offerings from local farms and restaurants, live music, children’s activities, hayrides, selfguided farm tours, local artisans, and more.

“From infants to seniors, the day has something to offer everyone,” says Kim Tait of Tait Farm Foods.

“It is a truly beautiful thing. We expect a great crowd of appreciative and enthusiastic supporters.”

The Summer Solstice Celebration started at Tait Farm more than three years ago as an event to showcase Farmland Preservation Artists (a group of local artists who came together to paint the local agricultural landscapes and raise awareness about the importance of preserving farmland). After a few years of hosting the event, Tait Farm decided to team with the Centre County Farmland Trust (to whom the artists were donating a percentage of their proceeds) and make it a fundraising event for the trust.

The Centre County Farmland Trust’s mission is to preserve Centre County’s agricultural land by partnering with landowners eager to save their farms through perpetual easements. The trust has preserved 11 farms and more than 1,000 acres of prime agricultural land, with the value of the donations exceeding $5 million, says Bob Anderson, board member of the trust.

“Just take a look around you — farmland is disappearing at an alarming rate,” he says. “I’ve never read of anyone plowing up a parking lot to start farming again. Once farmland is gone, it is gone forever.”

That is why events such as the Summer Solstice Celebration are so important, he says.

“Preserving farmland is not just about food,” he adds. “Our farms are also economic drivers for our communities, and our agricultural landscapes are a significant part of what makes living here so rich and wonderful. We come together on this special day to raise awareness of the importance of preserving our farmland, our landscapes, and our communities for future generations.”

Farming is a struggling industry around the country. Tait says some of the issues are that the average farmer is 57 years old, there are fewer young people interested or trained to take over, it is more difficult to make economic ends meet with the high costs of inputs and the low prices of food, and the evermounting pressure to sell off land to developers.

That is where the Centre County Farmland Trust comes in.

“The Centre County Farmland Trust was looking for a high-profile opportunity to make its work be known and supported in this region,” Tait says.

“This event provides important education, gets new members to join the trust, and generates some revenue to support their important work. This is an important feel-good community event, and together we can make a difference and preserve local farms.”

This year’s Summer Solstice Celebration is a bit different than past celebrations. There will be more vendors, and local farms will be paired with restaurants to showcase important farmer-to-chef relationships. A new feature includes a silent auction.

“All the participating restaurants and farms are incredibly generous and supportive of preserving local farms, and that is why they show up,” Tait says.

“Besides being an important cause, it is also an opportunity to showcase local food and beverage, from the field to the table. All these participants walk the talk and deserve our support in return.”

Harrison’s Wine Grill and Catering of State College has been involved with the event from the beginning, but the relationship between Harrison’s and Tait Farm actually began in 2001.

“We have been serving locally grown and locally

26 - Town&Gown June 2013

produced foods since 2001 when the Tait Farm head farmer showed up at our kitchen door with a bumper crop of beautiful organic green beans,” says Kit Henshaw, general manager and partner of Harrison’s. “Since then we have sought out more and more local producers — Green Heron Farm produce, goat cheese from Mifflinburg, Amish-made Goot Essa cheeses, locally raised beef, and many more. We like working with our neighbors, supporting local people, and knowing where the food comes from. It’s all really fresh and delicious with a high level of quality control.”

Henshaw compares Harrison’s involvement with the Tait Farm event to the way Amish raise a barn together.

She says, “It’s what our community does to create strength and awareness with a large and enthusiastic group of people all thinking about farmland and where their food comes from and who it’s made by.” T&G

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For more information about the Summer Solstice Celebration, visit www.taitfarmfoods.com.

Jennifer Babulsky is a freelance writer based in State College, and associate editor of the Center for the Performing Arts at Penn State.

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All-Star Alums From distant big cities to nearby towns, graduates of Centre County’s five school districts make impacts large and small every day.

For the second consecutive year, Town&Gown caught up with a graduate from each of the county’s districts to discuss their achievements and how their time in local schools prepared them for success in the professional world

By Jenna Spinelle 30 - Town&Gown June 2013

Katie Gallagher

State College Area High School, Class of 2004 Occupation: Fashion designer Growing up, Katie Gallagher was usually fussy about her clothing.

“There were days that she just would not stay dressed in the morning,” Gallagher’s mom, Debra, says. “I didn’t realize then that she inherently had this thing about clothing.

I would realize later why she was always picky because she cared about fashion so much.”

Katie was able to grow her love of art and, later, fashion at State High. “When I was in high school, I always wore pretty ridiculous outfits,” she says. “People still mention them to my mom.”

Today, a lot people also talk about her current outfits that come from her own clothing line — Katie by Katie Gallagher. Katie, who lives in New York City, has shown eight collections at New York Fashion Week, and she plans to show her next collection later this summer in Paris, and continue to grow her business. She also designs custom pieces for clients.

She and her family moved to State College from DuBois when she was in middle school, and Debra became the high school nurse, a position she still holds today.

Though Debra may have seen her daughter’s

interest in fashion develop early on, Katie says it came as more of a surprise to her. She was interested in painting, and after taking art classes at State High, realized design might be a better fit.

She credits State High’s art department with helping her find that passion and encouraging her to apply to design school. “ If I didn ’t h ave th at experience, I wouldn’t have known those options,” she says. “My family didn’t know much about art school — it’s just not anything that they come from.”

She graduated from State Above and right, High in 2004 and attended Gallagher running the Rhode Island School of cross-country for D esign . Th ough sh e does State High, and not paint for a living, her art (left) Gallagher still plays a large role in her today. fashion design.

“Every season I have a theme for the collection based on what I’m drawing,” she says. “I don’t know of any other designers who paint. It gives me new inspiration and it’s kind of calming for me when I have a little bit of downtime between collections.”

Debra has made it to New York for most of her daughter’s fashion-week showings and says she’s amazed by how far she’s come.

“The first time I went to one of her shows, I was a little speechless,” she says. “I don’t really understand the fashion lingo, so didn’t really know what to say but it was awesome, and I was really, really proud of her.”

Ryan Scaife

Philipsburg-Osceola High School, Class of 2006 Occupation: Owner, Game Changing Solutions Like Katie Gallagher, Ryan Scaife drew his success from a love of painting in high school.

He graduated from Philipsburg-Osceola High School in 2006 and now runs his own marketing and graphic-design business, Game Changing Solutions, from his hometown of Philipsburg.

Scaife began painting as a hobby and was inspired by high school art teacher Barry Raker to take his work to the next level.

“Mr. Raker helped me see that there was

31 - Town&Gown June 2013

John Hovenstine (2)

Above, Scaife today standing in front of a gas station with one of the logos he designed, and (right) Scaife pitching for Philipsburg-Osceola during his high school days.

something more to painting than just a hobby and I could bring so much more to the table if I put my energy toward it,” Scaife says.

Raker, who teaches art and computer drafting, says he and Scaife quickly connected over their shared passions for sports and art.

“A lot of my drawings and examples in class were sports oriented, and when Ryan saw that, I became an easy person for him to talk to,” he says.

“I tried to open his mind to other things in art, and by the time he was a junior and senior his stuff improved.”

Scaife’s first big break as an artist came when he began painting portraits of Penn State football players. Through his family’s connections to the team, he was able to get the paintings shown at a team banquet and quickly had his first clients from players wanting copies of their own.

“Players got in touch with me the next day,” he says. “It was cool to be in high school and be working with these guys everyone looks up to.”

Scaife’s family runs several businesses in the Philipsburg area, so he says combining his art with a business sense was a natural fit. As a college student, he started Game Changing Solutions doing work for local restaurants and the State College Spikes.

He now has a full-service company offering copywriting, marketing strategy, and design services to businesses across the United States.

He supervises a full-time graphic designer and has shifted his role to new-business development, especially within the natural-gas industry that has taken off in and around Philipsburg.

“I always felt like the most fun part was promoting the business and getting out to meet th e differen t people who could potentially be clients,” he says.

“Right now it’s focused in Central Pennsylvania, but the next step is to go into northeastern Pennsylvania and start workin g with en ergy providers there.”

Scaife says some of his company’s other clients include the Pennsylvania Petroleum Association and Sunworks, etc., a concrete design business in the Harrisburg area. Though his business continues to expand, he hasn’t forgotten his Philipsburg roots. His office is still based there and he stays in touch with students currently attending Philipsburg-Osceola High School.

“I describe myself as one of the jocks who was into the arts, and I want to make sure other kids aren’t afraid to explore those talents,” he says. “I enjoy working with kids who graduated after me and serving as a role model to them.”

Kelley Gillette-Walker

Bald Eagle Area High School, Class of 1983 Occupation: Centre County assistant district attorney Kelley Gillette-Walker could have started her law career anywhere, but chose to come back to the only place she’s ever called home.

Since then, she’s risen through the ranks of Centre County’s legal community and now serves as an assistant district attorney.

She recalls very specifically when her interest in law began — during a career day in third grade. It was solidified, she says, when she joined the mock-trial team at Bald Eagle Area High School.

“I love serving my community, love standing up for people who can’t stand up for themselves,” she says.

She attended law school at Temple University

32 - Town&Gown June 2013

and worked in Lebanon County for one year before deciding it would be better to move back home to build her practice. She spent eight years with the Mazza Law Group in State College and joined the district attorney’s office in January 2010.

“I was a small-town girl going to the big city,” she says. “I liked that experience, but I eventually realized that there’s no place like home and it would be a great opportunity to build my practice here.”

Though she’s made a career as a litigator, she says she had no intention of becoming a trial lawyer until she was well into law school.

“I didn’t realize it at the time — trial advocacy integrates the subject material from law school into actual practical experience,” she says. “I get comments from professors and teaching assistants, and the light bulb went off that this might actually be something I’m good at.”

Walker later served as an adviser to the same mock-trial team that she was part of in high school. She took the students to observe open hearings at the Centre County Courthouse. She says she was surprised to see how interested the students were in the court proceedings.

“All of the hearings were very eye opening to them,” she says. “I knew that I was competing with their time with band and other clubs, and it was neat that they’re that into the mock trial.”

In addition to her work with the mock-trial

team, Gillette-Walker also has served on the board of directors for Centre Crest and the YMCA of Centre County.

“I’m always looking for ways to give back to the community, and this is a major way I can serve the citizens and give back and be a positive member of society,” she says.

Her next professional challenge is running for magisterial district judge 49-3-02, which covers Bellefonte, Milesburg, Howard, and Unionville boroughs and Benner, Boggs, Curtin, Liberty, Above, Gillette-Walker Union, Spring, Walker, receiving her diploma and Howard townships. from Bald Eagle Area in She was set to run in 1983, and (left) Gillettethe May 21 primary Walker today as Centre on the Republican and County assistant district attorney.

Democratic tickets.

Sherry Rockey

Bellefonte Area High School, Class of 1973 Occupation: Chief operating officer, EnCompass LLC Sherry Rockey’s career as an advocate for developing nations has taken her far away from Bellefonte, though her career goals in high school were quite different.

“When I was in high school, I was much more on a fashion and retail path,” she says.

“The interest in politics and services was something that occurred later as I moved away from Bellefonte.”

Rockey studied political science at the University of Central Florida and American University, and now serves as the chief operating officer at EnCompass LLC, a company headquartered in Rockville, Maryland, that provides consulting services to international nonprofit organizations. She’s shared her experience in strategic planning, organizational leadership, and marketing with organizations around the world.

She recalls her best teachers at Bellefonte being

33 - Town&Gown June 2013

those who came to the district from Penn State.

“Having the university in the backyard was a good thing for Bellefonte,” she says.

“They brought in teachers with experiences and excitement about the world, and different perspectives.”

She previously served as executive director of the International Women’s Media Foundation, where she established offices in Senegal and South Africa and developed leadership training for women journalists around the world.

She also has done extensive work in Central America and the former Soviet Union as internationalrelations director for the League of Women Voters.

Above, Rockey as a All that travel has member of the Bellefonte g i v e n h e r a u n i q u e Area High School Band, perspective on h er and (left) Rockey today. upbringing in Centre County. She encourages others to get out and explore the world outside of Happy Valley.

“I have a niece and I’m frequently telling her that there’s a big wide world out there,” Rockey says. “Centre County is a lovely place to grow up and I know it’s scary to jump out of there.”

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Crystal M.Weyman

Penns Valley Area High School, Class of 1982 Occupation: Professor and Chair, biological, geological, and environmental sciences department, Cleveland State University Crystal Weyman received her first chemistry set at age 10 and has loved science ever since.

Her experience at Penns Valley encouraged her to study chemistry at Mansfield University and eventually obtain a PhD in biochemistry from Purdue University.

She grew up in Woodward, where her family still lives today, and was surrounded by those who wanted her to succeed in whatever career path she chose. “I had the unconditional love and support of my family. They gave me the freedom to become whatever I wanted to become,� she says.

She says she was further inspired by Deborah Fineberg, her chemistry teacher at Penns Valley, and by her chemistry professors at Mansfield. She eventually found that biochemistry was her true calling, and that she wanted to continue working around students to help shape the next generation of scientists.

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Weyman says Fineberg sealed the deal in her path toward studying chemistry in college. She uses techniques she picked up from Fineberg in her own teaching at Cleveland State University.

“I could have just as easily been a chemistry major or a biology major, but she was the best teacher I had, so I chose to become a chemistry major,” Weyman Above, Weyman as says. “She made chemistry tangible by a student at Penns relating it to things in everyday life. I try H e r c u r r e n t w o r k i n v o l v e s Valley, and (left) to do the same for my students.”

Weyman today. supervising a team of doctoral We y m a n a l s o e n c o u r a g e s h e r students and post-doctoral Fellows who are students to follow their dreams, much as she did searching for molecules that might serve as on her path to a career as a scientist. therapeutic targets in the fight against muscular “The most important thing is to follow dystrophy and cancer. your passion — whatever your passion,” she Weyman credits her time at Penns Valley says. “You are in complete control of your with giving her the skills to succeed in more destiny, and you have to have faith in yourself than just science. so others can have faith in you.” T&G “I consider myself a scholar, not just a scientist,” she says. “I feel I received an excellent Jenna Spinelle is a freelance writer in State foundation in math, as well as biology, physics, College. She works in Penn State’s Undergraduate language, and literature ... I really got a solid Admissions Office and is an adjunct lecturer in the foundation in all areas of academics.”

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Experience Town and Gown! with Town&Gown magazine

Experience — with Town&Gown magazine — the ABCs of Brewing Beer by Mike Smith of the Gamble Mill Sunday, June 30 • 2-4 p.m. at the Gamble Mill in Bellefonte!

The event is free but space is limited! To reserve a seat, e-mail dpenc@barashmedia.com.

Town&Gown invites you to hear from brewmaster Mike Smith of the Gamble Mill about the process and passion that go into brewing beer. You’ll have an opportunity to sample some of the Gamble Mill’s high-quality craft brews and appetizers. Also, guests will be able to take a tour of the brewery.

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!

John Hovenstine (5)

Preserving our History Archivists and historical societies continue the daunting task of keeping our past safe

By Erin Rowley

38 - Town&Gown June 2013

Built between 1828 and 1830, Centre Furnace Mansion can be called the “parent of Penn State" because the charter for the Farmers’ High School was signed there in 1855. The mansion is now home to the Centre County Historical Society.

I

It’s not uncommon to see people walking down the streets of State College in shirts emblazoned with the words “Iron Lion.” While the phrase is linked to Penn State’s football team and, specifically, its strength-andconditioning program, it could just as easily tie in with the two most important forces that shaped the history of this area.

It’s an area that was once part of one of the largest iron-producing regions in the world, and an area in which the Farmers’ High School grew into the world-renowned Pennsylvania State University.

When it comes to protecting and archiving this area’s history in terms of photographs, documents, and other items of historical significance, Centre County has people and places making sure our past isn’t lost to time.

“Everything changes with time,” says Vonnie Henninger, who chairs the history/genealogy committee at the Penns Valley Historical Museum in Aaronsburg, “and the history will be lost if we don’t capture it now.”

Henninger’s family’s roots in the Penns Valley area go all the way back to the 1790s. She’s been involved with the historical museum for more than 15 years. The museum is at 244 West Aaron Square in Aaronsburg, in the RudyCorman Building that was built around 1816

by John Hess. The house was sold to the Penns Valley Historical Museum in 2004. The museum property has three additional buildings — the carriage house that is full of agricultural tools, a

Part of the Penns Valley Historical Museum’s exhibit on the Gregg Township (Spring Mills) School.

barn for storage and displays, and the craftsman’s shop that displays an early 1900s Aaronsburg Krape Store and Post Office.

The museum is open from 1 to 4 p.m. on Saturdays and other times by appointment. It has received donations, including antique furniture, toys, and photographs. Some of the items date back to the Civil War or earlier, such as two 30-inch pike poles used by General James Potter to build some barns in Penns Valley in the The Penns Valley Historical Museum displays the clothing 1700s.

“I am very pas- purchased by Robert Homan sionate about his- and Agnes Delaney for their tory,” Henninger wedding on June 17, 1944. says. “The opportunity to work within the museum has developed into a very rewarding experience.

My only regret is that I don’t have 48 hours in a day, and four hands instead of two.”

It would take countless hours and hands to make it through all of Penn State’s archival collections. One will find more than half a million photographs, close to 70,000 films and videos, about a half a million books, and 17,000 cubic feet of archival materials.

“It’s a very large collection and it documents lots of Penn State history, and it includes everything from Evan Pugh’s barn door to today’s Daily Collegian,” university archivist Jackie Esposito says. “So pretty much if it’s by, for, or about Penn State, we try to have it here.”

Esposito would be a good person to have on a trivia team, especially if the trivia happened to be Penn State-themed. A Brooklyn native, she’s been in State College for 26 years, and the uni-

39 - Town&Gown June 2013

Esposito stands among the many boxes of archived materials at Penn State.

versity archivist for about 12 years.

“I came here the way so many other people do, because my husband was getting his degree here — he was getting a PhD,” she says. “So we moved here. We were going to stay for four years, but we had two children, and raised them here and just stayed.”

Esposito’s fascinated by the Penn State history that people don’t know. People may know things such as the fact that the original school colors were pink and black instead of blue and white.

But other facts aren’t so well known.

For example, she says, people may not know that women attended Penn State as early as 1871 and could major in anything they chose. In fact, the first women who graduated from Penn State majored in civil engineering.

They may not know that driver-training classes were founded at Penn State.

They may not know that the Nittany Lion Shrine was created, in part, to give students a place on campus to rally, with the hope that it would direct hooliganism away from downtown.

They may not know that Penn State has the largest ROTC program outside of a military academy, and has always had a large tradition of military involvement.

They may not know that at the turn into the twentieth century, the board of trustees bought two bulldogs to protect female students from “rascals,” or that female students weren’t allowed to live downtown until 1970.

They may not know that Evan Pugh, Penn State’s first president, used to go to the Bellefonte Railroad Station to bring students back who were going to register to fight in the Civil War, because he felt they should be educated first and then, if they chose to fight, they could go.

“There are hundreds of thousands of stories, human narratives, in the annals of Penn State history,” Esposito says. “Every single day — and I’ve been here a long time — I can come in here and learn about somebody who was here at Penn State who had not only an impact here at Penn State, but also an impact throughout the commonwealth, throughout the nation, internationally — that to me is fascinating.”

In addition to what it already has, university archives takes in about 700 cubic feet of archival records, 1,000 to 1,500 films and videos, and between 250 and 300 other items every year. Keeping all of these items, the oldest of which date back to the 1830s, in good shape requires careful preservation.

Paper items are preserved by making sure they’re deacidified, putting them in Mylar encapsulation or stabilizing them through a dechemicalization process. Audio and audio-visual materials are transferred to new formats, and photographs are digitized, Esposito says.

“A lot of preservation is looking at what is the format that the original is in and how do we preserve the item, how do we make the content accessible — and, in a lot of cases, that’s digitization,” she says. “But then how do we conserve the longevity of the actual item so you can still feel and touch it?”

The university has its own preservation department, but some things are sent out, such as an 1861 map of the county that hangs on a wall in the library. A conservation center in Philadelphia repaired the map using Japanese rice paper.

Esposito’s work consists of being a resource for students (about 65 percent of archive users are undergraduates), faculty, and community members.

But she doesn’t just wait for them to come to her.

University archives has an extensive outreach program that involves creating exhibits on everything from the history of the State College Area School District’s Memorial Field to the original building plans for downtown State College. Esposito often

40 - Town&Gown June 2013

speaks to community groups, from those in retirement homes to Boy Scout troops. The organization even does ghost stories on Halloween.

“We like doing outreach,” Esposito says.

“There’s no point in having all this great stuff and all these wonderful stories if people can’t use it.”

She’s also a myth buster. Some people think that there are no sorority houses because they’d be considered brothels; that the Hammond Building was originally planned to be a skyscraper but the State College borough council didn’t like that idea, so they put it aside; or that the on-campus obelisk will crumble if a virgin walks by it. Esposito assures people that none of these are true.

What is true, she says, is that it’s important for people to know about this history.

“We don’t grow as a township, as a county, as a university without understanding why we made the decisions we made,” she says. “So understanding that is critically important, from my perspective, because we don’t make decisions in a vacuum.”

But the rich Penn State history Esposito collects wouldn’t even exist without the iron boom that preceded the university’s founding.

As a tour guide at the Centre Furnace Mansion in State College, 90-year-old Cliff Bastuscheck brings Centre County’s history as an iron producer to life.

He tells visitors that during colonial times, Centre County was considered to lie on the American frontier. After the American Revolution, in order to encourage settlement, that frontier land was offered to soldiers, in particular, at cheap prices.

Taking that land paid off big time for some of those settlers when iron ore, the major metal of

Bastuscheck brings Centre County’s history to life as a tour guide for Centre Furnace Mansion.

the day, was discovered in the county.

By the mid-1800s, Bastuscheck explains, onethird of all the iron made in the United State was made in what was called the Juniata iron area, which included Centre County and parts of Blair, Clinton, and Huntingdon counties. Men by the names of Patton, Miles, Irvin, and Thompson, whose names can now be found attached to local roads, townships, and buildings, made their fortunes through Centre County’s iron industry.

The Centre Furnace Mansion was built between 1828 and 1830 to house the ironmaster and his family.

“If it hadn’t been for something that occurred in this house in 1855, we wouldn’t be here,” Bastuscheck says.

That’s because in January of 1855, the Agricultural Society of Pennsylvania was formed.

One of their goals was to get a school established that would teach young farmers scientific agriculture. They asked for proposals of land gifts and received many from cities and areas near cities.

They also received a proposal from brothers-inlaw and local iron-industry bigwigs James Irvin and Moses Thompson. The men offered 200 acres of land with 200 more available, and they convinced merchants in Bellefonte to pledge $10,000 toward the construction of the school.

The Agricultural Society accepted that proposal even though some of the others offered more land, because, Bastuscheck says, “this had the advantage of being an isolated area at the center of the state, and the farm boys wouldn’t be distracted by the likes of the big city.”

In July of 1855, the charter for the Farmers’ High School was signed at the Centre Furnace Mansion.

“This building can rightly be called the parent of Penn State,” Bastuscheck says.

Board of directors meetings were held at the mansion during the school’s early years.

Megan Orient spends her days among the mansion’s treasures: silver tea sets, handmade furniture, and low mirrors that would allow her to make sure her petticoat looks proper — that is, if she wore a petticoat.

Orient is program coordinator for the Centre County Historical Society, which the mansion now houses.

“It’s a pretty significant building as far as county history goes, and it’s certainly a very appropriate place for the headquarters of the historical society to be located,” she says.

But it wasn’t in today’s pristine condition when

41 - Town&Gown June 2013

the organization first acquired it in the late 1970s.

“When you’re offered a very large house that needs restoration, think twice,” jokes Jackie Melander, president of the historical society’s board of governors.

The house was in good shape structurally but not visually, and it was left to the society as is, with no money to fix it up. And since it was a historical building, the society had to be careful about restoring it while preserving its historical value.

“Initially that was not easy because local contractors were not used to that,” Melander says.

For example, contractors wanted to straighten some of the windows, which Melander describes as having “a certain 1790s tilt to them.”

Electrical cables are kept out of sight, and plumbing exists only on the ground floor. There also were debates about where to put light switches, but it was decided that for safety reasons those shouldn’t be hidden. The plan was always to make the mansion as accessible as possible to its visitors.

“We wanted it to be a public building,” Melander says. “Not roped off. Not where you walk down the hallway and peer in, like a museum, but

Funeral Directors

F. Glenn Fleming - Supervisor John H. “Jay” Herrington

(814) 237-2712

rather as a community resource.”

After much work, the mansion was finally restored to reflect the period of time when ironmaster Moses Thompson and his family lived there, from 1842 to 1891. Tours of the mansion are given on Wednesdays, Fridays, and Sundays from 1 to 4 p.m., and are free, though donations are encouraged.

The Centre County Historical Society was founded in 1904, long before it acquired the mansion.

“To have the foresight to be talking about preservation back then, I mean, that was before even the national park service was officially established,” Orient says.

Aside from running programs from the mansion, the historical society also works with individuals looking to preserve old buildings, collaborates with Penn State on projects, and advises the government about the impact federal projects could have on the cultural and historical aspects of the community.

“I think sometimes historical societies are viewed as being pretty sleepy genealogists, and I would say we are not,” Melander says. “We’re running 150 miles a minute on issues that are signifi-

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cant to the county.”

Historical societies also are thought of as inherently not being “with it” in terms of modern technology.

But the Centre County Historical Society was one of the first such societies in the state to have a Web site, Orient says. The society recently redesigned its site using a grant from the Central Pennsylvania Convention & Visitors Bureau and the Centre County Commissioners.

Melander says the work that historical societies such as the Centre County Historical Society do to preserve and share history is essential to maintaining an area’s identity.

“Otherwise,” she says, “it becomes Anywhere, USA.” T&G

Top, the parlor room at Centre Furnace Mansion.

Below, the master bedroom at Centre Furnace Mansion.

Erin Rowley is a 2011 Penn State graduate and a contributor to Town&Gown.

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History: Milestones Town&Gown’s special History section showcases the beginnings, transitions, and successes of area businesses and organizations

Special Advertising Section

Milestones 50 Years of Hi-Way Pizza; 40 Years of The Deli Restaurant and Andy Zangrilli Did you know that bar bleu and Inferno Brick Oven & Bar used to be Hi-Way Pizzas? Yep, Hi-Way Pizza “College” opened its doors in 1976, and in 2009 was renovated to reopen as Inferno Brick Oven & Bar, still serving artisan pizza based on Hi-Way know-how. In fact, Inferno’s pizza dough and sauce is made fresh at Hi-Way every morning!

Ten years after opening the original Hi-Way Pizza on Hiester Street in 1963, Andy was ready to purchase next-door restaurant The Nittany Lodge in 1973. He reopened both locations as The Deli Restaurant, a fusion concept of an American kitchen restaurant including a Jewish style deli retail counter. Acquiring a liquor license in 1976 brought renovations that created the addition of Z Bar, and by 1980 long lines of customers forced the construction of The Deli’s “Hippo Room” and outdoor deck.

A State College tradition for 50 years, nobody does it better than Hi-Way Pizza! Offering over 29 varieties of hand-spun pizzas with an endless combination of toppings, Hi-Way has a pizza for everyone. Their vodka flaky crust and red stuffed pizzas are simply must-haves!

Founder and CEO Andy Zangrilli’s story is truly an American tale. Andy’s first years in the kitchen began at the age of 13 in a pizza shop in Altoona.

A manager by 19 and then making a smart move to State College at age 22, he persuaded his employer to form a partnership opening Hi-Way Pizza “Cut-Pie Shop” in 1963. By 1970, Andy dissolved the partnership, becoming a whole owner and incorporated as Dante’s Restaurants in 1971.

Let’s go back to 1963, where we find Andy opening Hi-Way Pizza “Cut-Pie Shop,” in what is now Z Bar at The Deli Restaurant. With its fast growing success, Andy was poised to grow the Hi-Way brand throughout the region. The 1970s brought several more locations in State College and one in Camp Hill. The current location in Village Square Mall on North Atherton Street opened in 1971. Hi-Way Pizza’s influence has been found in so many of Dante’s Restaurants locations over the years, including most current locations and the many Gullifty’s Restaurants across the state.

Andy Zangrilli, 1963

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Original Hi-Way Pizza on Hiester Street, 1963 Today, The Deli’s eclectic menu offers a wide variety of foods prepared from scratch. Homemade soups, salads, unique appetizers, burgers, overstuffed sandwiches and a complete dinner menu featuring seafood, steaks, chicken, pasta and more.

“Always fresh from scratch… because Andy said so!” is Dante’s Restaurants’ mantra, using only the freshest local and authentic imported ingredients to make their unique awardwinning pizzas, pastas, sandwiches, breads, and desserts. Every day starts at 3 a.m., preheating the ovens and mixing the ingredients to m a ke t h e s i g n a t u re doughs, sauces, dressings, breads, and desserts… all from scratch! After half a century, Andy Z is still the only one to know and prepare his “secret spice blend” for the signature HiWay Pizza sauce.

After 50 years and with no signs of slowing down, Andy’s success has always been achieved through his culinary talent, unique vision, dedication to family, employees, and old-school work ethic. Be sure to stop

by Hi-Way Pizza and The Deli Restaurant sometime this year and taste Happy Valley history.

Milestones Provides support services for victims and survivors of dating and domestic violence, sexual assault, and stalking.

All services are professional, confidential, and free and are for women, men, and children throughout Centre County.

Who accesses CCWRC services?

• • • • •

Women Mothers with children College students High school students Men

How can one find out more about our services?

• • • • •

24-hour HOTLINE 1-877-234-5050 Walk-in Website Facebook Twitter

Crisis Counseling Emergency Shelter • • • • •

For women and children Men (off site) Safe, secure, free, confidential Ongoing goal setting and counseling Safe place for pets at local vets/kennels

• Hotline - 24 hours a day/365 days a year • Individual or group counseling • Safety planning • Support groups for women, men, and children • Protection from Abuse Orders (PFA and EPFA) • Referrals to other services

140 W. Nittany Ave., State College, PA 16801 @ccwrcedteam

814-238-7066 • www.ccwrc.org 24-hour HOTLINE 1-877-234-5050

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Legal Advocacy • • • • •

Assistance with filing protective orders (PFA) Accompaniment to hearings Referrals to Legal Services Assistance with filing Victims Compensation claims Referrals to the Victim-Centered Intensive Case Management Unit (VCICM) • Safety planning

Child Access Center

• Safe and supportive environment • Monitored custody exchanges • Supervised visitation

Civil Legal Representation Project (CLRP) • Legal representation to victims of domestic violence, sexual assault, and stalking • Family Law • Immigration remedies

Stewards of Children

• Child Sexual Assault Prevention Program • Our Partners: - CC YMCA - CC Youth Service Bureau (YSB) - CC United Way

School and Community Programs (free, available

by request)

• Bullying • Harassment • Sexting • Safe Dates • Expect Respect • Child Assault Prevention Program (CAPP)

Milestones

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Art Alliance of Central Pennsylvania Forty-five years ago, in 1968, a group of local artists and friends of the arts founded the Art Alliance of Central Pennsylvania. The aim of the group was to keep the arts festival spirit going all year round by providing art education and exhibits for artists and the community. A year later, the Art Alliance bought the Lemont Band Hall, which had been built as a YMCA on the PSU campus in 1918 and later moved to Lemont. The Art Alliance raised money to renovate the upper part of the building for classes, exhibits and sales, and excavate the basement for the Potter’s Guild.

Within 10 years, the mortgage and renovation The Art Alliance building at its campus location loans were paid off, and the building was placed on the National Register of Historic Buildings.

Then in 1989, the building next door presented an opportunity for a new gallery. Ann Hettmansperger bought the building and opened the Gallery Shop, now a separate business that shows and sells the work of many Art Alliance artists.

Today the Art Alliance continues to fulfill its original mission of promoting art in the community through education, exhibitions, and outreach. The organization offers adult classes and workshops in painting, drawing, collage, photography, stained glass, papermaking, sculpture, and more, as well as opportunities to exhibit work in annual art shows. Children’s classes and summer camps inspire Adult painting workshop young artists and give local professional artists and university art students a chance to use their teaching skills. The Kids Love Art Exhibit shows off young talent from elementary schools. The organization also offers activities at arts festivals and gives workshops for children on school in-service days.

The Art Alliance reaches out to the community through exhibits at the State Theatre, the Downtown Theatre, Foxdale Village, and local banks. The Annual Fall Colors Studio Tour allows visitors to see dozens of local artists at work in their home studios. Two affiliate groups, the Potter’s Guild and the Farmland Preservation Artists, operate under the Art Alliance’s nonprofit status. As the Art Alliance celebrates its 45th anniversary, its members look forward to many more years of promoting the arts in the local community.

www.artalliancepa.org 824 Pike St. P.O. Box 811 Lemont, PA 16851-0811 (814) 234-2740

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Milestones

Central Pennsylvania Festival of the Arts™ What do bucking broncos, milkcarton boat races, a fossil dig, and 80,000 pounds of boiled crawfish have to do with sidewalk sale booths on South Allen Street?

They’re all part of Livability.com’s Top 10 Summer Festivals for 2013.

The Central Pennsylvania Festival of the Arts ranked No. 5 on the list, lauded for its juried Sidewalk Sale & Exhibition. The sale attracts entries from almost 1,000 artists, more than 300 of whom will be exhibiting and selling their works in booths downtown and on the Penn State campus July 11 to 14.

In choosing the best summer festivals, Livability.com looked for events that connect well with the host cities’ identities in terms of theme, experiences to be had, and community participation. More than 100,000 residents and visitors attend Arts Festival each year, turning State College into the “arts capital of the region,” Livability.com says.

Also highlighted were Arts Festivals’ Children & Youth Day (July 10 this year), Italian street painting, BookFest, musical performers, and the 10-mile, 10K, and 5K races—plenty to keep locals and visitors busy and having fun for five days.

If you’re looking for bucking broncos, milk-carton boat races, a fossil dig, and 80,000 pounds of boiled crawfish, though, you’ll have to head to festivals in Cheyenne, Wyoming; Portland, Oregon; Abingdon, Virgina; or Shreveport, Louisiana. State College is in good company.

Central Pennsylvania Festival of the Arts P.O. Box 1023 State College, PA 16801 arts-festival.com • (814) 237-3682

Liviability.com

Milestones

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Black Walnut Body Works Ltd. In 1983, Eric Dash founded Black Walnut Body Works with $1,500 in capital and a 2,000-square-foot building in Axemann. Thirty years later, the company operates from a state-of-the-art, customer-friendly, 12,000-square-foot facility on Zion Road, but the founding principles remain the same: offering the highest quality repairs, backed by honest business practices.

Eric is passionately insistent on precision, craftsmanship, and using only first-class equipment, products, and materials on his clients’ automobiles.

This holds true whether the vehicle is an Audi, Buick, or Chevrolet or a treasured classic, and whether the repair is a scratch or a collision repair. The goal is simple: Return the vehicle to its pre-accident condition.

In today’s collision marketplace, Black Walnut’s high standards often go against insurer pressure to carry out “industry-acceptable repairs.” That’s why Eric and his team work as consumer advocates, negotiating with insurance companies to get the best possible repair for each client’s vehicle. The first hurdle often is helping the client to understand that he or she is entitled by law to choose Black Walnut for collision repair.

From towing and rental cars to claims negotiation and quality repairs, Black Walnut Body Works provides complete collision services, providing clients with peace of mind. Now celebrating 30 years as “Your Complete Automotive Center.”

Cica 1983

2001

blackwalnutbodyworks.com RENTALS

USED VEHICLE SALES SUPERIOR DETAILING SERVICES

Your Complete Automotive Center • 355 .3000 BLACK WALNUT BODY WORKS 1620 Zion Road, Bellefonte (814) 355-3000

Milestones Penn State Center for Ethics & Religious Affairs

In 1956, Penn State’s Eisenhower Chapel opened with the goal of providing light and enlightenment for all. At that time, five foundation ministries — United Campus, Catholic, Lutheran, Episcopalian and Hillel (Jewish) — served campus and community populations.

Almost 60 years later, not only has the facility expanded tremendously, but so have the ministries.

More than 60 religious and spiritual groups are now recognized on campus, and many hold programs at the Pasquerilla Spiritual Center, the largest multi-faith center of its kind in the country. Still, the mission of the Spiritual Center, which encompasses the Chapel and the Center for Ethics & Religious Affairs (CERA), remains the same — enriching heart and mind while

celebrating differences and similarities in a safe and supportive environment that is welcoming to all.

CERA, a unit of Student Affairs, is charged with providing programs and a venue for the ethical, religious, spiritual, and character development of the university community. All facilities were built with private contributions.

Re l i giou s and s pir itu al s tu d ent organizations — Thanks to Penn State’s large, diverse population, campus has a wide variety of religious, spiritual, and ethical student organizations, from the original five ministries to groups representing everyone from Muslims to Presbyterians to atheists.

Educational and cultural programs — CERA and affiliated groups present programs including films, speakers, conferences, musical programs, and much more, all oriented to developing the character and conscience of the Penn State community. This summer children from the Child Care Center at Hort Woods will attend camp programs at CERA; in the fall, a new Faith Café program will feature lunchtime, interfaith discussions.

Worship and fellowship — Every day, multiple worship and fellowship experiences occur at the Center, including individual prayer and meditation available in the Meditation room. Most spaces within both the Eisenhower Chapel and the Spiritual Center are designed so that groups of any faith or spirituality will feel comfortable bringing in their own symbols.

Even the chapel’s steeple is topped by a sunburst, rather than the typical cross, to welcome all religious and spiritual traditions.

In 2013, CERA is celebrating the 10th anniversary of the Pasquerilla Spiritual Center, which doubled the available space to 58,875 square feet and increased the main worship space capacity from 125 to 750. Eagerly anticipated, by the end of 2013, is a new tapestry that will hang behind the altar in Eisenhower Chapel. The original tapestry, whose design emphasized the theme of light for all, had deteriorated over the years. The new piece, designed

by Laurie dill-Kocher, will celebrate the same human journey through struggles to enlightenment.

As worldwide events point out conflicts among

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peoples and nations of different faiths, CERA strives to provide ongoing dialogue to promote interfaith understanding and cooperation to help individuals understand and accept each other, and a place where everyone is treated equally, regardless of their beliefs.

studentaffairs.psu.edu/spiritual (814) 865-6548

Milestones

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Milestones

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Frost & Conn, Inc. Frost & Conn,, Inc. has been serving the insurance needs of Centre County and Central Pennsylvania since 1925, when it was founded by John Taylor. Penn State alumnus P.A. “Jack” Frost bought the agency and grew the business before selling it to his sonin-law, Ned Casey Cummings, in 1949. Cummings retired in 1984, passing on the agency to his own son-in-law, Rod Fletcher.

Meanwhile, Marine veteran and longtime insurance agent Burton G. Conn opened his own State College insurance agency in the mid-1960s.

The business quickly outgrew his first office, a cubbyhole on the third floor of an old house at 403 S. Allen St. In 1994, the P.A. Frost Agency, owned by Rod Fletcher, and Conn Insurance, owned by Burt Conn and Robert Medsger, joined to become Frost & Conn. Today, almost 90 years after signing its first customer, Frost & Conn offers families and businesses policies from a variety of insurance companies.

Clients depend on the firm for insurance including auto, homeowners, property, liability, workers compensation, life, and disability. Frost & Conn is so proud to have a reputation for providing personal service with professional expertise that it’s become the firm’s motto: “Our product is service.”

www.frostandconn.com • (814) 234-0389 1301 N. Atherton St., State College

P.A. Frost

Burt Conn

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Milestones

Milestones

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HealthSouth Nittany Valley Rehabilitation Hospital Cancer Rehab in the Continuum of Care

MLD therapy

Cancer, and the treatments for cancer, can have a significant impact on daily life. When we consider cancer care, we think of things like surgery, radiation therapy, and chemotherapy. But there’s another critical component — one that can help cancer survivors return to life after treatment: rehabilitation.

In a study of 1,325 cancer patients with the 10 most prevalent cancers, 63 percent reported the need for at least one rehabilitation service, 43 percent reported the need for physical therapy (most frequently reported need), and 40 percent reported unmet needs.* In the Centre Region, HealthSouth Nittany Valley Rehabilitation Hospital is meeting those rehabilitation needs. The hospital’s Outpatient Clinic in Pleasant Gap has an interdisciplinary therapy program that provides compassionate, comprehensive rehabilitation for cancer survivors. “Comprehensive cancer services can help speed recovery, shorten hospital stays, and improve quality of life,” says HealthSouth CEO Susan Hartman. “Our program focuses on individual and family needs to improve the patients’ functional abilities, provide ongoing psychosocial support, educate the patient and family/caregivers about the rehabilitation process, and provide follow-up and referrals to other resources which support the patient’s continued recovery.” Those resources may focus on wellness, nutrition, transportation, education, and community and caregiver support.

HealthSouth Nittany Valley outpatient therapists are also enrolled in the STAR (Survivorship Training and Rehab) Clinician® Certification, the gold standard in cancer rehab for programs that offer multidisciplinary survivorship care. “This certification will enable our therapists to help cancer survivors function at the highest level possible,” says Hartman.

The program’s specialized services include functional capacity evaluations, a driving screen, nutritional counseling, pain management, and therapy for vestibular/balance disorders and memory deficits related to cancer treatment. Another critical component of cancer rehabilitation provided at HealthSouth is lymphedema therapy, including manual lymphatic drainage (MLD); compression bandaging (wrapping); remedial exercise; and patient education. And Medicare and most insurance companies are covering such services.

For more information, contact HealthSouth’s Pleasant Gap Outpatient Clinic at (814) 359-5630. The Clinic is located at 550 W. College Ave., Pleasant Gap, PA, 16823. *Thorsen L., et al. Cancer patients’ needs for rehabilitation services. Acta Oncologica (2011).

www.nittanyvalleyrehab.com 550 W. College Ave., Pleasant Gap (814) 359-3421

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Milestones

Hoy Transfer, Inc. Hoy Transfer is proud to celebrate its 125th anniversary this year. As the oldest familyowned business in State College, the company focuses on a tradition of dependable, personal service for every residential and corporate client.

In 1888, company founder W.A. “Billy” Hoy was planning to go to college. Then he learned that Penn State would require him to take a public speaking course, so the shy, reserved man decided to forego higher education and concentrate on business. Hoy Transfer was born.

Billy used horses to move everything from chicken coops and Kevin, Dan, Mike and Andrew Briscoe. coal to pianos and furniture. He hauled materials for campus building projects, and he made sure as many as a thousand student steamer trucks made their way to and from train stations at each semester change.

Though Billy preferred horses, he started driving his first motorized moving truck in 1912. He even operated the local hearse and hauled the Penn State Nittany Lions football equipment. Hoy Transfer proudly carries on this tradition with Penn State today.

After Billy’s death, his daughter Mary Kathryn Hoy took over the family business and operated it alone for 10 years. In 1947, Mary’s son Dick returned home from the Army with intentions of attending Penn State. But Dick followed in his grandfather’s footsteps and became deeply involved with the family business.

After purchasing some new trucks, Dick signed an agreement with Clipper Van Lines. Later, in 1950, Hoy Transfer contracted with North American Van Lines to represent the Centre Region. In 1957, the company moved from its downtown location to a new site on North Atherton Street in State College, and later to its current location at 2580 Clyde Ave. In January 1994, veteran employee Kevin Briscoe bought Hoy Transfer. Today, three of his four sons are involved with the family business — Michael is a long-haul driver, Dan is in sales, and Andrew works in the warehouse. An agent of Atlas Van Lines since 2008, Hoy Transfer is proud to maintain Billy Hoy’s founding principles of integrity and service.

www.hoytransfer.com 2580 Clyde Ave. (814) 237-4975 PA PUC A-85095 USDOT No. 125550 Atlas Van Lines, Inc.

Hoy's first motorized moving truck

Milestones

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Kranich’s Celebrating its 110th anniversary this year, Kranich’s Jewelers has grown through four generations of success from humble origins. The Mayer David Kranich family settled in York, Pa., when they arrived in the United States. In the years after their arrival, Mayer’s eight sons opened six jewelry stores. They focused on giving working-class customers the opportunity to buy jewelry through “confidential extended payments.”

The Altoona store was opened in 1923.

Charles, the youngest son, eventually took over the Altoona location with his wife, Mildred. They were joined in business by their son Michael in 1962. Stores operated by other members of the family closed due to retirement or the pursuit of other interests.

The Altoona operation continued to grow.

In 1976 Michael and his parents opened their first State College location at 216 East College Avenue.

Michael was joined in business by his sons in the 1990s. They soon opened additional locations. Last October, Kranich’s opened its new State College location at 2020 North Atherton Street, in addition to the downtown location and stores at Altoona’s Logan Valley Mall and the Johnstown Galleria. Mayer Kranich’s great-grandsons Charles and Michael Jr. are co-presidents of the company and represent the fourth generation to serve Central Pennsylvania in the jewelry business.

216 E. College Ave.

2020 N. Atherton St.

www.kranichs.com 216 E. College Ave.: 814-234-4481 2020 N. Atherton St.: 814-234-0637 Mike Kranich Jr. (left) and Charles Kranich

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Milestones

Lions Gate Apartments Back in the 1970s, the neglected Whitehall Plaza apartment complex on Waupelani Drive was in dire need of repairs. Stephen Barkin recognized the potential in the large apartments and spacious grounds, so he bought the complex, launched into a complete remodeling, and renamed the property Lions Gate Apartments to reflect its connection to Penn State University students.

Today, Lions Gate is a home away from home for a new generation of students — some of whose parents lived at Lions Gate when they were students. Barkin’s own granddaughter, Rachel, just graduated and her grandfather has become a strong supporter of the university.

The longstanding Lions Gate management team members are like family to each other and to the students who live there. Manager Helen Bannon is the “den mother” for resident students, bringing into play her own experience raising three children who have graduated from Penn State. Maintenance Manager Earl Webster has been keeping the 13-acre grounds beautifully landscaped and 244 apartments in good condition for 22 years. Assistant Manager Ruth Gundlach helps students make sure their rent is paid on time each month.

For almost 40 years, Stephen Barkin and Lions Gate Apartments have built an excellent reputation as a friendly, comfortable place to live. The Lions Gate family looks forward to serving Penn State students and other tenants for many years to come.

Lions Gate Apartments (814) 238-2600 424 Waupelani Drive www.lionsgateapts.com

Milestones Koch Funeral Home

100 Years of Dignified, Caring Service

Koch Funeral Home built the current South Atherton Street facility to provide more convenient service.

Harry Koch began operations under horse power but quickly updated to motor vehicles.

One century ago, in 1913, Harry Newton Koch and his wife, Margaret Campbell Koch, opened Koch Funeral Home in their own home at South Burrowes Street and West College Avenue. Harry bought two horses, Dick and Doc, who pulled the funeral home’s carriages for four years, until the advent of motor vehicles. Then Boalsburg blacksmith Al Ginrich adapted a new motor car for use as a hearse.

The Kochs operated their business with the

philosophy of neighbor helping neighbor, and their son and daughter, Hubert Campbell Koch and Esther Koch Shaw, extended that tradition of service throughout the Centre Region.

In 1935, the Koch family added a brick colonial building to accommodate the business of the growing community. By the late 1970s, the business decided to move to its current location on South Atherton Street to allow more space for visitation and parking.

Since 1973, F. Glenn Fleming and his caring and professional staff have continued the Koch family tradition, which this year marks one century of helping neighbors. The full-service funeral home offers a complete range of options to meet the needs of individual families, including a crematory on the premises, as well as assistance and information regarding funeral planning, educational materials and programs, bereavement support groups, and pre-need planning.

To all Centre County neighbors, in time of need, Koch Funeral Home offers a tradition of caring, and a legacy of service.

“The experience to serve you better; the compassion to understand your needs”

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F.Glenn Fleming Funeral Director/ Supervisor/Owner/ President

John H. 'Jay' Herrington Funeral Director

Marie Weaver Office Manager

Lynn Carper Administrative Support Staff

Sandee Hemman Administrative Support Staff

Joe Grego Funeral Home Assistant

Gary Wiser Funeral Home Assistant

Wayne BicehouseFuneral Home Assistant

Mike Klein Funeral Home Assistant

PFDA (814) 237-2712

www.kochfuneralhome.com 2401 S. Atherton St., State College Crematory On-Site

Milestones Penn State Hershey: University Park Regional Campus Continues to Grow More students, new training opportunities and residency program are planned for regional campus The first cohort of students at the University Park Regional Campus, considered the “pioneers” of a new era for Penn State College of Medicine, are now entering their fourth year of medical school.

These 13 students will become more involved in electives and acting internships in State College, across the region, and around the globe in preparation for residency after graduation in May 2014.

Three of these students will be in Africa this summer, involved in medical mission trips through Penn State’s Global Health Scholars Program.

“We are very pleased with the wonderful progress our first group of medical students has made since they arrived last summer,” said Denise Rill, M.Ed., curriculum operations manager, University Park Regional Campus. “Each student has made great strides as clinicians, working directly with patients, showing empathy and respect. It has been amazing watching them grow in medical knowledge and developing more and more confidence as members of the medical profession.”

“They are truly an exceptional group who have provided helpful feedback to make the experience for future students even better than their own,” said E. Eugene Marsh, M.D., senior associate dean, University Park Regional Campus. “In March 2014, they will find out where they will be going for their residency training. They have a wide variety of clinical interests.”

Six additional third-year medical students will join the regional campus this summer, learning from local Penn State Hershey faculty, Mount Nittany Physician Group and other community providers, in a variety of specialties. Core clinical rotations for the students include family medicine, primary care, internal medicine, neurology, psychiatry, OB/GYN, pediatrics, and surgery.

Bringing medical students to State College is part of the mission of the University Park Regional Campus — to create an educational environment to train the next generation of healthcare providers and improve access to patient-centered, high-quality, cost-effective healthcare for local residents.

The regional campus will eventually have up to 48 College of Medicine students, some of whom may select to enroll in dual-degree programs through Smeal College of Business and other disciplines.

The University Park Regional Campus is also developing a family medicine residency program, in conjunction with Mount Nittany Health, for medical school graduates interested in primary care.

The residency program lasts for three years and will accept six residents per year, starting as soon as summer 2015. The 65th Annual Mount Nittany Medical Center Charity Ball, held early this year at the Penn Stater, raised $125,000 to benefit residency program development. The residency program will help fulfill the regional campus mission of ensuring an adequate primary care workforce for the future in Central Pennsylvania.

For more information about the University Park Regional Campus, visit med.psu.edu/regionalcampus.

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New third-year medical students at University Park

Nick DeAngelis

Nabeel Hameed

Rick Koubek

Jeff Olson

Lancaster, PA

State College, PA

Los Angeles, CA

Pittsburgh, PA

Diep Ho San Diego, CA

Lise Phan

Orange County, CA

Thirteen fourth-year medical students at the University Park Regional Campus are preparing for graduation in May 2014.

Milestones John Cappelletti: A Legendary Senior Season For Penn State football fans, 1973 was truly a season to remember. A perfect 12-0 record earned the Nittany Lions the No. 5 national ranking in both major polls. Consensus AllAmerican John Cappelletti won the Heisman Trophy that year and captured the nation’s heart with his moving acceptance speech.

An Upper Darby, Pa., native, Cappelletti played defensive halfback as a sophomore, when the Lions roster included Franco Harris and Lydell Mitchell, and then tailback during his junior and senior years. In 1973, he rushed for 1,522 yards and 17 touchdowns, putting together three straight 200-yard rushing games in the final month of the season, including a high of 220 against North Carolina State. He received the Maxwell Trophy, presented annually to the outstanding player in collegiate football, and was selected as Player of the Year by ABC-TV, United Press International, the Philadelphia Sports Writers Association, the Walter Camp Foundation, and the Washington Touchdown Club.

Cappelletti’s fame spread outside the world of football after his Heisman speech became the basis for the TV movie “Something for Joey.”

In his speech, Cappelletti said he was inspired by his love for his 11-year-old brother, Joey, who was critically ill with leukemia. “If I can dedicate this trophy to him tonight and give him a couple of days of happiness, that is worth everything,” the Heisman winner said. Joey died in April 1976.

A first-round draft choice of the National Football League Los Angeles Rams, Cappelletti played 10 seasons in the professional ranks — six in LA and four with the San Diego Chargers.

He was inducted into the National Football Foundation College Football Hall of Fame in 1993. Cappelletti’s college career yardage total of 2,639 still ranks No. 11 on the Lions’ all-time rushing list, and his 1973 rushing total is fourth on the school season rushing list.

In this 40th-anniversary year, Penn State salutes John Cappelletti’s Heisman Trophy season, which remains a milestone in Nittany Lion football history.

Penn State will welcome Cappelletti and his 1973 teammates back to Beaver Stadium on Saturday, September 7, vs. Eastern Michigan, the home opener of the 2014 season. Fans wanting to take in the celebration and ceremony can secure tickets for the game, and other select home games, at GoPSUsports.com/tickets beginning Tuesday, July 30. Season tickets also remain, and assistance with questions and purchasing is available by calling 1-800-NITTANY.

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On his way to winning the Heisman Trophy in 1973, John Cappelletti rushed for 1,572 yards and 18 touchdowns. He led Penn State to a 12-0 season, including a win in the 1974 Orange Bowl over LSU. Cappelletti is still the only Penn State player to win the Heisman Trophy.

Milestones Penn State HUB-Robeson Center Begins Major Expansion and Renovation Construction has begun on a HUB-Robeson Center expansion that will add 54,800 square feet of space and renovate another 52,000 square feet. This will be the first major expansion of the Hetzel Union Building since January 2000, when the HUB combined student union space with the Paul Robeson Cultural Center. In May 2015, when the current project is completed, the HUB-Robeson Center will total 305,000 square feet of modern, student-centered space.

The need for an expansion had become apparent as traffic increased over the past decade. An average of 40,000 students visit the HUB each day, and yet it is one of the smallest Big Ten union buildings. The expansion will bring the facility more in line with those at peer universities.

Students had requested more seating, programming space, and multipurpose space for their union building. The expansion will provide all that — and more. Retail space will be organized into one “community,” including a new THON merchandise store. A new mezzanine in the Penn State Bookstore will include the general reading department and a café that can host poetry readings and musicians in support of LateNight Penn State. Located on the store’s main floor will be textbooks and school supplies, general merchandise and gifts, and a technology center. The renovated bookstore will be 25 percent larger and feature a dramatic glass wall and a green roof with space for students to gather.

The food court will be renovated, including the addition of two new dining concepts. The entire dining area will be updated to blend with the “new” building, complete with a lightfilled central seating area.

Many student activities offices will move from the second floor to the main floor, giving

students the opportunity to become more engaged with out-of-the-classroom leadership development experiences. Additional meeting rooms and another theater will allow more student organizations to meet in the HUB. Although traffic patterns will change as construction progresses, the HUB will remain operational throughout the process. To facilitate the renovation and expansion, the Penn State Bookstore will operate from temporary units on the HUB lawn through July 2014.

The project design was completed by GUND Partnership of Cambridge, Mass., and the construction manager is Gilbane Inc. of Providence, R.I. The $44.6 million project is being funded through student facilities fees, HUB reserves, Food Services reserves, and bookstore reserves.

www.hubdining.psu.edu

studentaffairs.psu.edu/hub/

HUB Robeson

studentaffairs.psu.edu/cultural/

Studentaffairs.psu.edu/hub/expansion Twitter.com/hubexpansion Facebook.com/hubexpansion

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ABOVE: Architect rendering of proposed East Facade and Green Roof from parking garage. Right: Existing East Facade

ABOVE: Architect rendering of proposed East Entrance Area.

TOP LEFT: Existing East Entrance Area

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Otto’s Pub and Brewery Charlie Schnable opened Otto’s Pub and Brewery in 2002 to immediate success. Beer lovers and food lovers alike flocked to the North Atherton Street establishment, overflowing the small parking lot and patiently waiting in line for tables.

Thirst for Otto’s microbrews outstripped capacity to quench that thirst. In 2008, Roger Garthwaite, who had become a co-owner in 2005, began working with the Small Business Development Center on plans to add a separate brewery. Then, in winter 2009, an existing restaurant facility became available just a few blocks away, and negotiations, planning, and renovations began. In November 2010, Otto’s opened the doors at its new restaurant and brewery at 2235 N. Atherton St., with triple the restaurant space and employees, double the brewing capacity, and plenty of parking.

Patrons love the wood-fired oven, two fullservice bars, expanded menu with an emphasis on locally sourced foods, and taste-tempting brews.

More than 1,500 Pub Club members have paid a one-time fee for life membership that entitles them to numerous benefits. The entire restaurant is a tribute to Pennsylvania’s rich brewing heritage, displaying a collection of pre- and post-Prohibition prints, advertising banners, and other memorabilia.

Meanwhile, Otto’s continues the state’s brewing tradition under the direction of head brewer Schnable, producing up to a dozen quality brews each year, available on site and across Pennsylvania. The enterprise has been recognized as the fourth-largest production brewpub in the Northeast and the 21st largest in the country, producing about 4,000 barrels a year.

Also popular is Otto’s unique gift shop, featuring Otto’s shirts, hats, bottle openers, coasters, and more, plus soaps and chocolates made with Otto’s

beer, and pet biscuits made from the brewery’s spent grain.

The entire Otto’s family is proud to give faithful fans exactly what they’re looking for: quality craft beers and American bistro cuisine with fresh ingredients in a family-friendly, casual atmosphere.

Otto’s Pub and Brewery 2235 North Atherton St. 814-867-OTTO (6886) ottospubandbrewery.net

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Schlow Centre Region Library In October 1956, Charles Schlow, owner of a local dress shop, announced that he would donate two rooms in a house he owned at 222 W. College Ave. for a community library. “This town really needs a public library,” he said.

The town immediately embraced the idea. That November, 200 eighthgraders from all over the county launched a used-book drive to fill the library shelves. Going door to door, they collected an incredible 11,500 books. In January 1957, the State College Public Library opened its doors, and Charles Schlow received library card No. 1. The popular library outgrew its space right away, and Mr. Schlow donated money for an expansion. In 1958, the larger library was renamed the Bella S. Schlow Memorial Library, in memory of his wife.

In 1965, library trustees bought the old post office building at the corner of Beaver Avenue and Allen Street from the federal government for $1. The library moved to the remodeled building in 1966 and was rededicated as Schlow Memorial Library, in memory of both Bella and Frank Schlow, son of Bella and Charles.

As the community grew over the years, so did the library. After expansions in 1975 and 1986, the time came for a new facility, built specifically to meet the needs of a book-loving public. During construction at the Beaver and Allen site, the library moved temporarily into the former State College Borough building on Fraser Street. In October 2005, the library opened in its new, much larger home and received a new name, Schlow Centre Region Library.

Today, patrons can browse the shelves of the light-filled library for books and other materials, gather in dedicated meeting spaces, use wi-fi to go online, and attend story times and other events.

Library “space” embraces the entire community, as patrons download e-books, audiobooks, and music from home.

“The advances at the library and in technology are amazing,” says Judy Lang, Charles and Bella Schlow’s granddaughter, who has served on the library board and recently finished her second term on the Friends of Schlow Centre Region Library board. She remembers sitting on her grandfather’s lap while he read her stories and is proud of his role in the community’s library heritage. “The library is such a fun place, and knowing that he started it just puts a smile on my face.”

www.schlowlibrary.org 211 S. Allen St. State College, PA 16801 (814) 237-6236

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Pink Zone at Penn State

The Lady Lions became the first NCAA Division I team in the country to wear pink uniforms in support of breast cancer awareness when they played Wisconsin on Feb. 4, 2007. Since then, Lady Lions’ Pink Zone opponents have included Iowa (2007-08, 2008-09), Illinois (2009-10), Northwestern (201011), Minnesota (2011-12), and Michigan (2012-13), and the events have raised more than $750,000 for breast cancer research and awareness.

The 2013 Pink Zone at Penn State was named the Play 4Kay Division I winner for its efforts. This year’s game marked a record number of breast cancer survivors in attendance, record overall attendance, and record fundraising. Here are some of the ways that funds raised through the Pink Zone at Penn State are helping fight breast cancer in Central Pennsylvania:

• J.C. Blair Memorial Hospital used its Pink Zone funds to purchase a full-field digital mammography system with stereotactic breast biopsy capabilities.

• The Kay Yow Cancer Fund will use Pink Zone at Penn State funds to assist in purchasing equipment for a mobile digital mammography unit that will provide screenings for underinsured and uninsured women.

• Lewistown Hospital will utilize Pink Zone funding to purchase a tetherless vacuum-assisted biopsy system to help improve diagnostic care for patients in the breast care center at the hospital.

• The Lady Lions have funded the Penn State Lady Lion Basketball Cancer Resource Center at Mount Nittany Medical Center’s new cancer center. The Resource Center will feature a lending library, American Cancer Society resources, volunteer support, Internet access, and meeting space for support groups.

The Lady Lions are looking forward to their eighth • The team has exceeded its pledge of $100,000 to fund the Penn State Lady Lion Basketball Endowment Pink Zone game in winter 2014…and to long-term through the Penn State Hershey Cancer Institute. gains in the fight against breast cancer.

The endowment will provide annual grants for novel ideas in breast cancer research.

• The Pennsylvania Breast Cancer Coalition will

PennsylvaniaPinkZone continue to use funding from Pink Zone for a special pink wrap on the organization’s van that is used to

PAPinkZone travel the state and spread the message of breast cancer awareness and education.

Website: pennsylvaniapinkzone.org

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Tait Farm Foods: Cultivating a Field of Dreams Ever since Marian and Elton Tait bought their farm outside Boalsburg in 1950, Tait Farm has grown and evolved, always with a commitment to maintaining the land’s agricultural purpose. Both Taits worked for Agricultural Extension, so at first they operated a hobby farm, raising some sheep, chicken, hogs, Christmas trees, and Basset hounds, in addition to three children.

Their sons, David and John, grew up, moved away, and then returned, determined to make a living off the land.

They grew “pick your own” raspberries, asparagus, apples, Christmas trees and continued to raise dogs. In 1987, an excess of summer raspberries were frozen for winter sales, which led the family to making an old Colonial beverage called Raspberry Shrub. That was the first value-added product for Tait Farm Foods, and the beginning of a diversified business that now includes more than 55 products.

Over the next quarter-century, much of Tait Farm Foods’ growth has been the result of the right person offering their knowledge and creativity at the right moment. A friend in Michigan recommended building the harvest shop and making the farm a destination, where both locals and visitors could have an authentic agricultural visit. Another employee offered her expertise in growing the greenhouse operation. Yet another was looking for a farm at the same time the Taits were looking for a farmer, and the CSA (community supported agriculture) operation was born, giving community members the opportunity to take home a share of the harvest each week.

Operator Kim Tait says Tait Farm Foods has been blessed with many such moments of serendipity, with the farm serving as a fertile place for dreams to come to fruition. The current labor of love is finding a way to give young people a career in sustainable agriculture and the other enterprises of the business. At the same time, a second generation of local residents is experiencing the farm as a family destination.

Find out for yourself what makes Tait Farm so special at the Summer Solstice Celebration on June 22. From 1 to 4 p.m., you can enjoy local food and beverage sampling, live music, hayrides, and more, all benefiting the Centre County Farmland Trust.

www.taitfarmfoods.com (800) 787-2716

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The UPS Store #0069 – Hamilton Square Shopping Center The UPS Store at Hamilton Square Shopping Center is proud to be celebrating 30 years of service in the Borough of State College. Originally opened in 1983 as Mail Boxes Etc. #0069 in the Allenway Building, the store moved to Hamilton Square in 1990, providing convenient parking for customers. In 1995, locally based University Park Plaza Corporation, which also owns Hamilton Square, bought the business from the original owner, ensuring ongoing copy, shipping, and office-supply services for area residents and businesses.

The Mail Boxes Etc. franchise was purchased by shipping giant UPS some 10 years ago, and the store was rechristened as The UPS Store of Hamilton Square.

Last fall, longtime employee Sarah Jager became manager of The UPS Store of Hamilton Square. She and the store’s friendly customer service associates expertly assist customers with all their business, printing, packaging, and shipping needs. Among the UPS Store services that make life easier for customers are: • Full-service printing and copying • Mailing services and postage • Standard, custom, and electronics packaging • Mailbox services • Small-business fax solutions • UPS shipping services • Ground, air and international freight • Office products and supplies • Notary services For 30 years, The UPS Store of Hamilton Square has been locally owned and operated. Stop by whenever you need knowledgeable service from employees who care about their customers, and their community.

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The VML Group The business of digital marketing moves fast — ever changing, ever evolving. It’s only fitting, then, that The VML Group is the brainchild of 21-yearold Vinh Vuong, a young entrepreneur who has always lived in the digital age.

A State College native, Vinh started working at age 12, when he asked his mom if he could help in the family’s Vietnamese restaurant. She handed him a mop. That’s when he realized he needed goals and determination to move up in the world.

By the time he graduated from State High in 2010, he was general manager of the restaurant, Far Corners Oriental Market, and the high school store enterprise The Roar Store.

Vinh enrolled at Penn State as a business administration major and started his own company to offer big-city, Silicon Valley-type digital marketing services at affordable rates. He approached local businessman Sam Malizia, who became an investor and partner in the company.

In January 2013, marketing expert Fran Levin became The VML Group’s third partner.

Today, Vinh is 21 years old, and The VML Group serves more than 20 clients, each of whom VML has helped to increase sales and/or brand awareness. Full-time employees include digital strategist Eric Zimmett and office manager Skyra Blanchard.

The VML Group team is on call 24/7 to help clients with: • social marketing • website design and SEO (search engine optimization) • digital and mobile advertising and promotions • mobile app building and placement • data and analytics • graphic design and print • web video and digital photography With the addition of a third partner and a growing client list, the company founder says, 2013 has already been a big year for The VML Group…and 2014 and 2015 will be huge.

Vinh Vuong, Fran Levin, Sam Malizia

www.thevmlgroup.com 205 E. Beaver Ave., Suite 6 State College, PA 16801 (814) 441-6954

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Rising Spring Meat Company Rising Spring Meat Company is a new name backed by more than 100 years of tradition. Located at 117/119 Cooper Street in Spring Mills, the meat processor, founded in June 2012, opened for retail in April 2013 in the former Myers Brothers Meats shop.

John Myers founded the processing facility in 1912, but the family’s Centre County heritage goes back much further. John’s uncle, Amos, died during the Civil War in the Battle of Gettysburg 150 years ago this summer, and John’s grandmother, Elizabeth Myers, was one of the three women who laid wreaths on soldiers’ graves in Boalsburg in 1864, beginning the national Memorial Day tradition.

Myers Brothers Meats started with one small shed and grew for three generations, eventually operated

by John’s grandsons Denny, Roger, and Rodney. The family business served an important role in the local economy, processing animals raised by local farmers as well as Myers-raised beef. Today, many area residents remember eating Myers Brothers meats at the Grange Fair or tagging along to the Spring Mills retail shop when their mothers did their weekly shopping.

The Rising Spring Meat Company crew, helmed

by Rich Corl, continues the Myers family tradition of providing a convenient processing location for local farmers and a retail shop where area residents can buy locally processed meats. Retail customers can have confidence in what they eat, usually knowing the location where animals were raised and how they were fed. Much of the shop’s meat comes from local corn- and grass-fed animals, and Rising Spring is one of four Pennsylvania butchers that does certified organic processing.

Retail customers can call ahead to order the cuts they want or have meats cut on the spot, just the way they like it. In addition to the Spring Mills location, Rising Spring brings its meats to State College at Meyer Dairy on Saturdays.

117/119 Cooper Street Spring Mills, PA 16875, (814) 422-8810 Hours: Wed-Thurs 10-5, Fri 10-7, Sat 8-4, Meyer Dairy Sat 10-4 www.risingspringmeats.com jayy@risingspringmeats.com facebook.com/risingspringmeat

Above, current building, left, circa 1960

Cut just the way you like it...

Have Confidence in What You Serve!

Above, operations manager/head butcher Rich Corl, right, founder John Myers

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Friedman Real Estate Group: The Cinema Shops The Friedman Family has specialized in preserving, beautifying, and revitalizing downtown State College. Among their real estate projects with a lasting impact are Calder Square I and Calder Square II located on Calder Way, and the new Cinema Shops located at the corner of Heister Street and Calder Way. The Cinema Shops, their newest project, involved the redesign of a former “Cinema 5 Movie Theater”, which has now been turned into a commercial shopping center with tenants such as Chipotle Mexican Grille, Pita Cabana Café, Yummy Café, California Tanning Express and others. The new “Cinema Shops” has become a destination point in Downtown State College.

Visitors and residents alike still marvel at the giant popcorn box on the side of the “Cinema Shops” which ties in the history of the building originally built in the 1960s as a twin theater.

A new generation of family has joined the Friedman Real Estate Group which was started

by Sidney Friedman in the 1950s. Now Sid’s

grandson, Jonathan, has moved to State College, with his wife and two children, to work and raise a family. Jonathan earned a law degree from the University of Illinois and an undergraduate degree from Johns Hopkins University. He will be assisting his father Ron, his Uncle Ed and Aunt Charlene in offering comprehensive Real Estate Services in the family tradition of making State College a better place to live, work and shop.

Jonathan Friedman

Friedman Real Estate Group 248 E. Calder Way, Suite 301 State College, PA 16801 (814) 234-6004 www.friedmanrealestategroup.com Cinema Shops

State College Spikes

Welcome to the Family!

By Amy King

As they begin their careers as professional baseball players, members of the State College Spikes have enjoyed positive starts in their new lives thanks to many area families who have opened their doors and hearts to them Since the State College Spikes began play in 2006, many of the players who have been on their rosters never had any professional baseball experience. This was their first stop on the road that they hoped would end with seeing them in the big leagues playing for a major-league team.

Because of the Spikes, State College has become a place where former amateur players first learn what it means to be a professional ballplayer.

That will be the case again this summer when the Spikes take the field for the 2013 season as the

Class A New York-Penn League affiliate of the St. Louis Cardinals (following the previous six seasons as an affiliate of the Pittsburgh Pirates).

To make this transition time for the players just a bit easier, the Spikes employ a custom that is common in the minor leagues, particularly with Class A clubs — host families. Each player is assigned a family that, free of charge, takes him into their home during the season. They might assist with transportation and feed them some meals, but, most importantly, they befriend them. In essence, they

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The connections made between State College Spikes players and their host families have been strong ones and provided great experiences for the players and the families.

welcome these young men as part of their family.

And they have a ball (pun intended) doing so.

Nick and Elizabeth Lingenfelter, along with their boys, Brandon (12) and Matthew (10), are self-professed baseball lovers. They play baseball (the boys are on two teams each with Nick acting as assistant general manager for one of the travel teams), watch baseball on TV, attend games as a family, spout off statistics, even challenge each other to baseball-themed video games. Being a host family is a logical fit for their personalities, evidenced by how they became involved. A former employee of Nick’s saw them at a Spikes game and, knowing their love of the game, simply asked if they’d be interested. They have housed players for the past six seasons, and their excitement over the program is visible.

“I was a little hesitant at first,” Nick admits, “but it’s been a wonderful family experience.

Those boys become your boys, their family becomes yours.”

Adds Elizabeth, “I want our home to be their home.”

Mike and Amy Allison were attending a Spikes game with their children when they heard an announcement over the loudspeaker asking for host families. “The oldest ones asked if we could give it a try,” Amy recalls. “We decided to go for it, and we haven’t looked back.”

Cassy (20), Cody (15), and Caly (10) have now grown up with Spikes players as their brothers for the past six years.

The Allisons open their home to many of the Spanish-speaking ballplayers, adding the challenge of a language barrier. “I took Spanish in school, although it doesn’t help me greatly,” Amy laughs, “but they know enough English and I know enough Spanish that we get along fine. The kids are quick to pick up on key words or phrases as well.”

Ted and Jennifer Oyler see participating in this type of program as an opportunity to pay it forward.

“We’ve been blessed with a lot of things in our lives, and we just want to give back,” Ted humbly says. “These kids have never been away from home, and there is a lot of pressure placed on them. If we can take some of that pressure away so they can focus on their task, we consider our job done. We want to make them as comfortable as they can be.”

Jennifer takes her hosting responsibilities very seriously, largely stemming from her nurturing character — she once was a surrogate mother, carrying and delivering triplets for a couple who, although great friends of the family’s now, she previously didn’t know. “I became part of this, because I love to take care of people,” Jennifer definitively states.

Hosting has been a strong learning experience for the Oylers’ children, Trey (10) and Linlee (8), as well. “I think it’s really good for our kids to see

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Darren Weimert (2)

The Allison family (from left, Cassy, Amy, Caly, Mike, and Cody) have opened their home to many Spanish-speaking ballplayers.

us helping people in need,” Jennifer articulates.

“These boys come to a strange place not knowing anyone or where they’re going to live and with very little free time to figure it all out. Trey and Linlee are definitely more compassionate and concerned for people because of the hosting experience.”

Families such as these, along with many others, are what make the hosting program a success. Jason Dambach, senior vice president and general manager of the Spikes, recognizes and lauds these familial units.

“The host-family program is a perfect example of how our franchise can connect with the community on a personal level,” he says. “It’s gratifying to see local families open their homes and hearts to complete strangers, and then, over the course of just a few short months, develop lifelong memories and friendships with the players. Whether the player gets released after the season or ends up making it to the major leagues, it doesn’t matter. These families and players develop a bond that lasts forever.”

John Vuch, director of minor-league operations for the St. Louis Cardinals, while echoing these sentiments, also indicates that living with families reaps advantages for the ballplayers while keeping them on track.

“It’s a type of supervision for the player,” Vuch says. “Players have an obligation where they feel like going home to the host family, and it keeps them in line a little more. Host families also give our team a built-in core of fans, and they seem

to generate interest. Minor-league franchises especially enjoy that aspect.”

As for the players, they truly seem to enjoy the down-home experience.

Alex Fuselier, who spent the past two seasons living with the Lingenfelters as an outfielder for the Spikes, describes it as a great experience.

“The grind of professional baseball is like no other,” he says, “and being with a family like them helps balance the ups and downs of the career. I keep in touch with them just to see how the boys are doing in baseball and such. I am thankful that I was able to live with the Lingenfelter family during my career.”

Likewise, Tyler Gaffney, who currently has his baseball career on hold as he plays out his senior year of football at Stanford University, acknowledges what the Oyler family has meant to him.

“The idea of being placed in a stranger’s home is unnerving, but the Oyler family broke the ice with such a comfortable family feel — I was immediately part of the family,” he recollects.

“It made my experience in the New YorkPenn League quite fun, and helped smooth the transition from college to the ‘real world.’ I can’t imagine a better environment to start one’s professional career, and I hope many others get the opportunity to live with a family like I had.”

If there are apprehensions having professional ballplayers staying with families, they don’t seem to weigh heavily on Vuch — in his eyes, the

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The Lingenfelters (from left, Matthew, Elizabeth, Nick, and Brandon) have hosted a player from the Spikes for each of the past six seasons.

benefits largely outnumber the worries.

“You might be a little concerned about how they conduct themselves, and you hope they would not embarrass the organization,” he says.

“That’s something we’re aware of and always want to guard against, but, over the years, we’ve been fortunate that we haven’t had any issues. By and large, it’s always been a positive experience.”

The host families wholeheartedly agree, chiefly speaking about the level of gratitude the ballplayers always graciously display.

“They’re very appreciative of all that we do,” Mike Allison says.

One of the reasons these families have continued to participate in the program for as many years as they have is the personal gains they feel their children acquire.

“They build amazing relationships afterwards,” Ted Olyer says. “The players become their big brothers.

It’s really a special bond that [my children] call them brothers, and the players believe it as well.”

Nick Lingenfelter adds, “We been blessed with just the right mix of guys. They’re showing our boys the ways they need to act when they get older, and how to treat other individuals. They’re well mannered and polite, and we appreciate that.”

Mike and Amy Allison, while agreeing with these points of view, experience something additional. “We have the opportunity to learn another culture,” Mike says. “We learn their language and

new recipes as well. We enjoy cooking together.”

With any activity, however, some conflicts will be present. Most families agree that the biggest trial of hosting is transportation. Not all players come with cars, and sometimes their evenings extend until 4 a.m. (or later) when returning from a road trip.

“If somebody doesn’t have a vehicle or they can’t find a ride, it can be a bit challenging,” Nick Lingenfelter says. “We are fortunate, though, because within our neighborhood, there are other host families who are willing to give rides. It always seems to work out.”

“If we need to, I’ll just leave my car for them after a game,” Elizabeth says. “They are very respectful of that, and they always check in when they get home.”

The Oylers also speak of the emotional challenges that can be present during the season.

“One of our players got hurt toward the latter part of one season,” Ted recalls, “and it was tough.

He was frustrated, and we were trying our best to help him deal with it. It was an emotional hardship we hadn’t endured before.”

For the Allisons, the Spikes’ switch from the Pirates to the Cardinals will bring adjustments, ones that might be hard to grasp at first. “With the changes this year, we’ll get all new people living with us, which is a little difficult,” Amy says. “We’ve formed such a bond with some of the players, and we’ve had a few them stay with us for

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Contributed photo

Former Spike Brock Holt (center), currently a member of the Class AAA Pawtucket Red Sox, met his former host family, the Oylers (clockwise from top, Ted, Jennifer, Linlee, and Trey), in Scranton in April when the Red Sox played the Scranton/ Wilkes-Barre RailRiders.

multiple summers in a row. It’s definitely exciting since it’s a new team, but it also feels like we’re saying Goodbye to the old clan we were part of.”

One of the most exciting parts of hosting a ballplayer is the potential for him to make it in

the major leagues. The Oylers experienced that exhilaration last season when their first player, Brock Holt, made it to the bigs after being called up to Pittsburgh for the month of September. The Oylers were able to travel and see him play, and it was an experience they won’t soon forget.

“It was pretty surreal,” Ted remembers. “We met him at the stadium and hung out with him beforehand. We had watched him play in Altoona quite a bit, but to see him doing the exact same things — the same warmups, the same practice swings — at PNC Park was surreal. We’re so happy for him.”

Holt currently plays for the Class AAA affiliate of Boston, the Pawtucket Red Sox, and the Oylers are in close contact with him, as most host families are with their former players. Christmas cards are exchanged, wedding invitations are sent, and Facebook or FaceTime is a common thread for keeping in touch.

Above all, each of these relationships is one of a kind.

As Elizabeth Lingenfelter simply says, “It’s extending our family.” T&G Amy King is a contributor to Town&Gown, and teaches preschool at Grace Lutheran Preschool & Kindergarten. She lives in State College with her husband and three children.

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Always a Home Run! Proud to be the Official Wine of the State College Spikes!

Enjoy the game and a variety of wine choices from Seven Mountains Wine Cellars.

Now available on the Suite Level.

The “Best Seats in the House”!

Call 814-272-1711 for more information!

107 Mountain Springs Lane • (814) 364-1000 • www.sevenmountainswinecellars.com Only 20 minutes from State College, 1 mile off 322 near Potters Mills/Decker Valley Road

ThisMonth on SUMMERTIME FUN!

WPSU has again partnered with several amusement parks and other regional attractions to offer you family packets of summertime fun! For your contribution in support of children’s programming, you will have the opportunity to receive tickets to DelGrosso’s Amusement Park, Hersheypark, Kenneywood, Idlewild and Soak Zone, Waldameer, Tussey Mountain, Lakemont Park, Fun Unleashed, plus tickets to the Altoona Curve — all packed in a WPSU PBS KIDS backpack with books, activities, and more! June 3-7, from 7 to 9 a.m., support children’s programming found only on your PBS station — WPSU-TV.

MASTERPIECE MYSTERY! Sundays at 9 p.m. (Beginning June 16) Each summer and fall, Masterpiece Mystery! features the best in crime thrillers. Beginning Sunday, June 16, Masterpiece Mystery! will roll out new dramas, including the final season of “Inspector Lewis”; the first full season of its prequel series, “Endeavour”; the UK courtroom drama, “Silk”; and a remake of Hitchcock’s “The Lady Vanishes,” followed by a new season of “Foyle’s War.” This month, Kevin Whately returns in the popular “Inspector Lewis” series. With his young partner DS Hathaway

P E N N S TAT E P U B L I C M E D I A

For additional program information visit wpsu.org

(Lawrence Fox), Lewis continues solving cases in the seemingly perfect academic haven of Oxford.

WORRRRRD UP! WORDGIRL Saturday, June 22, WPSU Kid’s Day at DelGrosso’s Amusement Park

WordGirl, the PBS KIDS caped crusader and definition dynamo, is coming to DelGrosso’s Amusement Park for a day of crime fighting, fun learning activities, door prizes, and giveaways. The crime scene will unfold with familiar antics of the evil villains who transform Becky Botsford’s everyday life to superhero WordGirl.

The PBS animated series airs weekdays on WPSU-TV at 4 p.m. Admission and parking is free at DelGrosso’s Amusement Park (Exit 45 off I-99). Kids can pick up their crime-fighting kits at “City Hall” (tent across from Murf ’s Kitchen). The first 400 kids (up to age 10) will receive the WordGirl book City Hall Sandwich.

“WPSU Crime Fighters” will be rewarded with a commemorative jar of DelGrosso’s Sloppy Joe Sauce.

ANNIE: It’s the Hard-Knock Life, From Script to Stage Friday, June 28, at 9 p.m.

It’s been 35 years since the little orphan Annie first stepped onto a Broadway stage.

The show’s characters and songs are timeless and classic. For Annie’s return to Broadway, this documentary offers a memorable behind-the-scenes look at the staging of a single production number.

OF

wpsu.org U.Ed. OUT 13-0491/13-PSPB-TV-0017

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penn state diary

Cycle of Life History shows how school evolved through new eras

Penn State University Archives

By Lee Stout

Penn State’s early history includes holding classes in Old Main, such as this American history class from about 1900.

As the university archivist, I was immersed in Penn State history. Even in retirement, I continue to be fascinated by it. Over nearly 40 years I have done hundreds of presentations on a variety of aspects of that history. In every case, I had an hour or less to explain my topic. Covering 150-plus years in that small amount of time makes for a very selective, and usually a very rushed program. I’ve recently had the opportunity to teach a course on Penn State history for the Osher Lifelong Learning Institute (OLLI) in four extended class sessions.

Even with six hours, it was still selective. As with much history, I relied on a division into eras as a teaching device. It is not uncommon to think of nations, businesses, and even universities as each proceeding along a life cycle — birth and childhood, adolescence, and maturity.

So breaking up the continuing chronology seems like a natural approach. Through my eyes, Penn State’s birth came in 1855 with our chartering; infancy lasted until the first classes in 1859. Childhood began with Evan Pugh and

his founding vision, followed by a troubled adolescence after his death.

Then came the early manhood of the Atherton period where the thenPennsylvania State College found its bearings and began to grow as an institution.

The Middle Period begins in 1906 with the death of George W. Atherton and the stumbles in the period before Edwin E. Sparks takes on a leadership role. It continues with the forgotten visionary John Martin Thomas after World War I, and continues with the long duration of the Depression, war, and then explosive growth, a product of the G.I. Bill, all under the careful guidance of Ralph Dorn Hetzel.

It ends with his sudden death in 1947 and the few years of temporary leadership of board president James Milholland, who divided time between serving as a Pittsburgh judge and acting president of the college. We then come to full maturity through continuing expansion under presidents Eisenhower, Walker, Oswald, Jordan, Thomas, and Spanier.

Across all three periods, there have been questions of leadership and vision, with both successful and failed initiatives. Wars and economic depressions have crossed our path numerous times in 157 years and always had an impact. Broader social change is reflected in our history as well, especially in the last 50 years as higher-education institutions opened up to greater participation by women, ethnic minorities, and students from abroad. The curriculum has evolved, as have methods of teaching. Research has become ever more important and a responsibility of the entire faculty. Service and outreach — implicit in our founding mission — have expanded through learning and information technologies.

The life of the student outside the classroom, the

92 - Town&Gown June 2013

extracurriculum, so to speak, also has undergone extraordinary changes. The students of the 1860s would be stunned by the choices today’s students have. From basics like where to eat and sleep, to athletics, to service projects, to how to entertain themselves, the lives of students are both richer and, perhaps with massive enrollments, more challenging. College still offers opportunities for building character and making lifelong friendships, but student life is very different from when a geographically isolated school housed only a few hundred classmates.

Everything is bigger. More campuses, buildings, faculty, staff, students, courses, majors, and activities have dramatically changed Penn State. University Park is an academic city, and the Centre Region, which grew around it, has experienced the ups and downs of its campus partner. It’s a marriage that is experiencing its own life cycle, as all marriages do.

The question we must conclude with is whether the trauma and aftershocks of the Sandusky affair begin a new era in Penn State history. In many ways the continuities of the mature institution remain largely unchanged. In that perspective, this is one of those jolts we occasionally experience. But, those lurches have usually been the result of external forces.

This feels different — the wounds seemed to emerge from within, putting us in the spotlight, with the outside world reacting with both surprise and anger.

The evolution — both society’s and our own perceptions — of Penn State is a key part of our history. Our climb toward quality has been frustratingly slow at times. In the early and middle periods, we struggled at times to achieve respectability as a good public college. In our mature years, we believe we’ve matched our rising aspirations. We have, in many ways, earned recognition as a “world-class” institution.

The questions now are how much damage has that image suffered, and how to rebuild it. Writing history requires perspective and the availability of evidence — it requires years to reach realistic judgments. In the short term, it’s difficult to analyze the complex forces at play. Just as we did in times of war, economic upheaval, and social revolution, we proceed as best we can. History will come later — now we can only hope that changes will be positive in the long run. T&G Lee Stout is Librarian Emeritus, Special Collections for Penn State.

Get to know...

Denise Rill: Leading Local Med Students Denise Rill loves the entrepreneurial aspects of being curriculum operations manager for the University Park Regional Campus of Penn State College of Medicine. She started her job a year ago, just as the first medical students arrived in State College for their core clinical training. “Every day, we truly make this path by walking it,” she says, adding that she really enjoys working with the medical students. “They’re such a talented group of young people, and they have such bright futures ahead of them.”

Basically, Rill coordinates program activities for the University Park medical students. She helps provide strategic direction, works with local physicians appointed as faculty, proctors exams, hires people to play the role of patients so students can practice communication, and much more. She and the Regional Campus team partner with others in the community to train the next generation of physicians. “Without teamwork we would not be able to accomplish all that we have.” Penn State Hershey and the Regional Medical Campus, Mount Nittany Health, the School of Nursing, University Health Services, and other community providers all play a significant part in the building of the Regional Campus.

A Maryland native, Rill holds a bachelor’s in corporate communication from the University of Baltimore and a master’s in adult education and certificate in distance education, both from Penn State. Previously, she worked for five years at Penn State Outreach. She and her husband, Don, who is PSU manager of farm operations, have two children.

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

www.psu.bncollege.com 814-863-0205

93 - Town&Gown June 2013

events

Happy Meals — of the Local Kind First Happy Valley Culinary Week celebrates cooking and area foods

By Samantha Hulings

College towns may not always be thought of for their fine-dining options. But Happy Valley Culinary Week will try to change that perception — at least when it comes to State College and the surrounding area.

Modeled after restaurant-week events that some towns and cities now have, Happy Valley Culinary Week will be a seven-day celebration, June 17-23, of the art of cooking, and local foods and chefs.

The event is spearheaded by the Central PA Convention and Visitors Bureau. Executive director Betsey Howell says the idea for a promotion celebrating local cuisine began about a year and a half ago after Lori Miller, the bureau’s director of member and visitors’ services, attended a conference.

After meeting with some of the bureau’s restaurant members and weighing interest in the promotion, a planning committee was formed last fall.

“They’ve been working hard ever since,” Howell says.

Each participating restaurant was asked to create a special menu for the week with a fixed price point for lunch and dinner. At various restaurants, patrons may pay $8, $12, or $16 for a lunch composed of two courses, a soft beverage, and tax and gratuity. Dinner options will include three courses, a soft beverage, and tax and gratuity, and will cost $18, $28, or $38.

Howell says keeping with a weeklong celebration also allows patrons more opportunities to visit a wide range of restaurants.

“Everybody just can’t take off and go out for dinner on one particular day, so putting it over a several-day period, or in this case a seven-day period, gives people a better opportunity to go out and experience the various cuisines that the area has to offer,” she says.

As all participating restaurants are members of the visitors bureau and many local chefs and restaurant owners serve on the committee, Howell says the idea for Happy Valley Culinary Week spread across the local-food industry through word of mouth. If a restaurant didn’t receive a call from the visitors bureau, chefs heard from other restaurants that hoped to share information about the event.

“The restaurants around here, they get it.

They’re all familiar with what happens in other areas, with restaurant weeks and promotions and things,” Howell says. “We’re all working together on this to promote it.”

One such restaurant, Harrison’s Wine Grill & Catering in State College received an e-mail about the culinary event. General manager and partner Kit Henshaw says she immediately wanted her restaurant involved.

Restaurants such as Harrison’s, Spats Cafe and Speakeasy, and Zola New World Bistro will be serving some of their most loved dishes featuring locally grown foods.

Henshaw says serving local foods as much as possible is extremely important at Harrison’s. With 25 local partners, Harrison’s created its dishes for Happy Valley Culinary Week based on local foods that are available in mid-June. They’ll feature greens from Tait Farm and Green Heron Farm, goat cheese from a farm in Mifflinburg, beef from Hidden Pond Farm, and Pennsylvania mushrooms.

“It’s nice to be purchasing ingredients that support our local community,” says Henshaw.

Increased support of the local community is one of the goals Happy Valley Culinary Week hopes to accomplish. To do this, Central Pennsylvania Farmers, an organization composed of the seven local farmers’ markets, also has been asked to participate in the culinary promotion.

Bob Ricketts, owner and operator of Fasta & Ravioli Co., serves as a member of the marketing committee for most of the local farmers’ markets, and as a liaison between the restaurants and the

94 - Town&Gown June 2013

markets for Happy Valley Culinary Week.

To incorporate local foods and the farmers’ markets, he says different events will be held during the week at several of the markets. The Bellefonte Farmers’ Market on June 15 plans a kickoff event with a chef presentation and beer sampling by the Gamble Mill.

Ricketts hopes this partnership will increase the use of local goods while helping the environment.

“I think it’s important [to buy local] because, at the end of the day, you want to minimize your food miles. It’s really a unique opportunity to bring restaurants and farmers’ markets together,” he says.

He adds that this partnership between local restaurants and farmers’ markets gives Happy Valley Culinary Week a uniqueness and a dynamic that other restaurant weeks don’t have. As the culinary promotion coincides with Summer’s Best Music Fest, held June 22 in downtown State College, patrons can enjoy great food and live music.

“We’re trying to make it an event for the community so they can come down. People that may not normally come downtown can come down, catch a show, and get great value on a meal,” he says.

Duke Gastiger, chef and owner at Spats Cafe and Speakeasy in State College, believes giving community members a great meal at an affordable price is what Happy Valley Culinary Week is all about.

“It’s perfect for us,” he says. “We have a kind of food that maybe some people haven’t had the opportunity to try, so this is a good opportunity for those who wanted to come into Spats but thought that it was a little bit too expensive to try out.”

For Paul Kendeffy, owner and executive chef of Zola New World Bistro in State College, having an event that focuses on local restaurants and locally grown food is something State College has been in need of for a long time.

“It’s a good way for people to get out and try something new,” he says. “It just makes sense in so many ways.” T&G For participating-restaurant menus and a list of special events during Happy Valley Culinary Week, visit www.happyculinaryweek.com.

Samantha Hulings is a 2012 graduate of Penn State and a contributor to Town&Gown.

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95 - Town&Gown June 2013

COMING TO Bryce Jordan Center/ Medlar Field at Lubrano Park

June 14 PIAA Baseball Championships Medlar Field at Lubrano Park 10:30 a.m., & 1, 3:30, & 6 p.m.

17, 19 Spikes vs. Williamsport Medlar Field at Lubrano Park 7:05 p.m.

23-25 Spikes vs. Jamestown Medlar Field at Lubrano Park 6:05 p.m. Sun., 7:05 p.m. Mon. & Tue.

30 Steve Martin & The Steep Canyon Rangers featuring Edie Brickell Bryce Jordan Center 7:30 p.m.

Compiled by Sarah Harteis

June

what’s happening

1 The United Way of Centre County holds its Trash to Treasure event at Beaver Stadium.

Deadline for submitting events for the August issue is June 28.

2

3

6

7

The PA Special Olympics open at Penn State and run through June 8.

9

10

16

17

Father’s Day.

The State College Spikes open their 2013 season hosting Williamsport.

23

24

11

12

13

State High holds its commencement ceremonies.

14

Penn State Centre Stage opens its 201314 season with a production of Good People at the Downtown Theatre Center.

Flag Day.

19

21

22

First Day of Summer.

Summer’s Best Music Fest returns to downtown State College.

28

29

The PIAA Baseball and Softball Championships come to Penn State.

Music at Penn’s Woods begins its 2013 festival in Esber Recital Hall.

25

8

26

27

30 Steve Martin

and the Steep Canyon Rangers visit the Bryce Jordan Center.

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 dpenc@barashmedia.com. Photos are welcome.

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Academics 8 – State College Area School District, commencement.

21 – Penn State, First six-week classes end.

26 – Penn State, Second six-week classes begin.

Children & Families 1 – Family Fun Day, Schlow Centre Region Library, S.C., 11 a.m., www.schlowlibrary.org.

8, 15, 22, 29 – Stories Alive!, Schlow Centre Region Library, S.C., 11 a.m., www.schlowlibrary.org.

Classes & Lectures 4, 18 – “A Joint Venture,” a free class on hip and knee replacements, Mount Nittany Medical Center, S.C., 11 a.m. June 4, 7 p.m.

June 18, 278-4810.

4, 11, 18, 25 – “Gone West: A History Tour of the 28th Infantry Division Shrine,” PA Military Museum, Boalsburg, 2:30 p.m., www.pamilmuseum.org.

5 – Friends’ Richard Koontz Memorial Lecture: “History of the Service Flag of the U.S. since 1942 and the Meaning of the Blue and Gold Star Mothers,” PA Military Museum, Boalsburg, 7:30 p.m., www.pamilmuseum.org.

5, 12, 19, 26 – “Life with Diabetes,” Center for Wound Care, S.C., 9:30 a.m., 231-7194 or hharpster@mountnittany.org.

12 – AginginPlace/CentreCounty seminar: “Age-Proofing Your Home” by Dylan Wadlington, Schlow Centre Region Library, S.C., 2 p.m., sdance7405@aol.com.

15 – Central PA Civil War Round Table: Annual James A. Beaver Banquet & “Vicksburg: Grant’s Masterpiece” by Ed Bearss, Penn Stater Conference Center Hotel, S.C., 6:30 p.m., 861-0770.

22 – Introduction to the Ovulation Method of Natural Family Planning, Schlow Centre Region Library, S.C., 7 p.m., fertility.appreciation@ gmail.com.

30 – History Talk: “Flying the Mail in Centre County,” with Kitty Wunderly, Centre Furnace Mansion, S.C., 2 p.m.

Club Events 1, 8, 15, 22, 29 – S.C. Sunrise Rotary Club mtg., Hotel State College, S.C., 7:15 a.m., kfragola@psualum.com.

2, 9, 16, 23, 30 – S.C. Downtown Rotary mtg., Damon’s Grill & Sports Bar, S.C., noon, http://centrecounty.org/rotary/club/.

6 – 148th PA Volunteer Infantry Civil War Reenactment Group mtg., Hoss’s Steak and Sea House, S.C., 7:30 p.m., 861-0770.

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

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

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

Community Associations & Development 6 – CBICC Business After Hours hosted by Mercedes-Benz Nissan Volkswagen, 3220 W. College Ave., S.C. 5:30 p.m., 234-1829 or www.cbicc.org.

12 – CBICC Information Session, 200 Innovation Blvd., S.C., 8:15 a.m., 234-1829 or www.cbicc.org.

13 – Centre County TRIAD meeting: “Forensics,” State College Borough Building, S.C., 10 a.m., 237-8932 or 237-3130.

6 – CBICC Business After Hours hosted by Gigi’s Restaurant and Wine Lounge, 2080 Cato Ave., S.C. 5:30 p.m., 234-1829 or www.cbicc.org.

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

Exhibits Ongoing-July 31 – Water Ways: Paintings

by Alice Kelsey and Jeanne McKinney, Bellefonte Art Museum of Centre County, Bellefonte, 1-4:30 p.m. Fri.-Sun., www.bellefonte museum.org.

Ongoing-Aug. 11 – Suspended Contemplation: 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-Aug. 25 – La Manière Anglaise: Mezzotints 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 Common Canvas: Pennsylvania’s Post Office Murals, Centre Furnace Mansion, S.C., 1-4 p.m. Wed., Fri., & Sun., www.centrecountyhistory.org.

98 - Town&Gown June 2013

4-Aug. 11 – From Your Town to Ours: Pennsylvania Prints from the O’ConnorYeager 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.

Health Care For schedule of blood drives visit www.cccredcross.org or www.givelife.org.

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

6 – Children and Families with Type-1 Diabetes Support Group, Mount Nittany Medical Center, S.C., 6:30 p.m., 777-4664.

7 – Alzheimer’s/Dementia Support Group, Mount Nittany Dining Room at the Inn at Brookline, S.C., 1 p.m. Fri., 6:30 p.m. Tues., 234-3141.

9 – Ostomy Support Group, Mount Nittany Medical Center, S.C., 2 p.m., 231-3132.

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

13 – Diabetes Support Group, Mount Nittany Medical Center, S.C., 6 p.m., 231.7095.

14 – Brain Injury Support Group, HealthSouth Nittany Valley Rehab Hospital, S.C., 7 p.m., 359-3421.

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

20 – 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.

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

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

27 – Heart Failure Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 4 p.m., 359-3421.

28 – Stroke Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 4 p.m., 359-3421.

Music 1 – Rusted Root, Tussey Mountain, Boalsburg, 6 p.m., 466-6810.

2 – South Hills Music Picnic Series: Tarnished 6, South Hills School of Business & Technology, S.C., 5 p.m., 278-1990 or www.southhills.edu.

99 - Town&Gown June 2013

6 – Mari Morgan: Songs of Wales, Schlow Centre Region Library, S.C., 12:10 p.m., www.schlowlibrary.org.

6 – Music in the Garden: Healing the Soul, Penn State Arboretum, PSU, 6 p.m.

7, 14, 21, 28 – Lemont Village Green Concert Series, Lemont Village Green, Lemont, 7:30 p.m., www.lemontvillage.org.

9 – South Hills Music Picnic Series: Heritage Brass, South Hills School of Business & Technology, S.C., 5 p.m., 278-1990 or www.southhills.edu.

13 – Juan Ju Yi Tang, Music and Dance of China, Schlow Centre Region Library, S.C., 12:10 p.m., www.schlowlibrary.org.

15 – Arthur Goldstein’s Intersections, State Theatre, S.C., 4 p.m., www.thestatetheatre.org.

16 – South Hills Music Picnic Series: Tommy Wareham & The Intrigues, South Hills School of Business & Technology, S.C., 5 p.m., 278-1990 or www.southhills.edu.

19, 22, 26, 29 – Music at Penn’s Woods, Esber Recital Hall, PSU, 7:30 p.m., www.music .psu.edu.

23 – South Hills Music Picnic Series: Nittany Knights & Anything Goes, South Hills School of Business & Technology, S.C., 5 p.m., 278-1990 or www.southhills.edu.

30 – South Hills Music Picnic Series: Bellefonte Community Band, South Hills School of Business & Technology, S.C., 5 p.m., 278-1990 or www.southhills.edu.

30 – Steve Martin and the Steep Canyon Rangers featuring Edie Brickell, BJC, PSU, 7:30 p.m., www.bjc.psu.edu.

Special Events 1 – Trash to Treasure Sale, Beaver Stadium, PSU, 7:30 a.m., 238-8283.

1 – NephCure Walk, Bellefonte Middle School, Bellefonte, 9 a.m.

1 – Spring Creek Day Family Festival, Millbrook Marsh Nature Center, S.C., 10 a.m., 237-0400.

1 – Bellefonte Children’s Fair, Curtin and Armor Streets, Bellefonte, www.victorian bellefonte.com.

1-2 – Nittany Antique Machinery Association Spring Show, Penn’s Cave, Centre Hall, www.nittanyantique.org.

1, 8, 15, 22, 29 – Bellefonte Farmers’ Market, Gamble Mill Parking Lot, Bellefonte, 8 a.m.

1, 8, 15, 22, 29 – Millheim Farmers’ Market, American Legion Pavilion, Millheim, 10 a.m.

1, 8, 15, 22, 29 – North Atherton State College Farmers’ Market, Home Depot Parking Lot, S.C., 10 a.m., www.nathertonmarket.com.

2 – Girls on the Run of Happy Valley’s Spring Season Celebration 5K Run/ Walk, Medlar Field at Lubrano Park, PSU, 11 a.m., 404-9694.

2 – Lions’ Journey for Sight, PA Military Museum, Boalsburg, 1:30 p.m.

2 – Foxdale Village Retirement Community Garden Party and Cottage Tour, Foxdale Village, S.C., 2 p.m., 272-2146.

2 – National Cancer Survivor’s Day Celebration Potluck, Tudek Park, S.C., 4 p.m., 357-0181.

4, 11, 18, 25 – Downtown State College Tuesday Farmers’ Market, Locust Lane, S.C., 11:30 a.m., tuesday.statecollegefarmers.com.

4, 11, 18, 25 – Boalsburg Farmers’ Market, PA Military Museum, Boalsburg, 2 p.m., www.boalsburgfarmersmarket.com.

5, 12, 19, 26 – Lemont Farmers’ Market, Lemont Granary, Lemont, 2 p.m.

6-8 – PA Special Olympics, Penn State Campus, PSU, www.specialolympicspa.org.

7-8 – PA Timber Show, Pasto Agricultural Museum, Rock Springs, 7:30 a.m., 238-8283.

7, 14, 21, 28 – Downtown State College Farmers’ Market, Locust Lane, S.C., 9 a.m., friday.statecollegefarmers.com.

8 – Pairing the Mountains, Tussey Mountain, Boalsburg, 6:30 p.m., www.tusseymountain.com.

12 – Community Café: Prevention of Child Sexual Abuse, First Presbyterian Church of Bellefonte, Bellefonte, 5:30 p.m., cafe.defendachild.org.

12 – Strawberry Festival, Faith United Church of Christ, S.C., 5:50 p.m., 237-3904 or www.faithucc.info.

14 – Flag Day Celebration, PA Military Museum, Boalsburg, 6 p.m., www.pamilmuseum.org.

14-16 – Historic Bellefonte Cruise, Downtown Bellefonte, www.bellefontecruise.org.

15 – Prostate Cancer Foundation Benefit Golf Scramble, Penn State Blue Course, S.C., 10 a.m., 484-515-7556.

15 – Lemont Strawberry Festival, Lemont Village Green, Lemont, 4 p.m., www.lemontvillage.org.

15-16 – SCOPEX 2013 Stamp Show, American Philatelic Society, Bellefonte, 10 a.m., stamps.org.

17-23 – Happy Valley Culinary Week, various locations, visitpennstate.org/culinaryweek.

22 – Summer’s Best Music Fest, Downtown S.C., noon, www.summersbestmusicfest.com.

29 – Centre Volunteers in Medicine’s Cycling for Care Event, Fairbrook United Mehtodist Church, PA Furnace, 7:30 a.m. registration, www.cvim.net.

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30 – Boalsburg Garden Party for the Declaration of Independence, Boal Mansion, Boalsburg, 1:30 p.m., www.boalmuseum.com.

Sports 8 – PIAA Boys’ Volleyball Championships, Rec Hall, PSU, www.piaa.org.

14 – PIAA Baseball Championships, Medlar Field at Lubrano Park, PSU, www.piaa.org.

14 – PIAA Softball Championships, Beard Field, PSU, www.piaa.org.

17, 19 – State College Spikes/Williamsport Crosscutters, Medlar Field at Lubrano Park, PSU, 7:05 p.m.

23-25 – State College Spikes/Jamestown Jammers, Medlar Field at Lubrano Park, PSU, 6:05 p.m. Sun., 7:05 p.m. Mon. & Tues.

Theater 1-2 – Dance Academy Spring Recital, State Theatre, S.C., 7 p.m. Sat., 3 p.m. Sun., www.thestatetheatre.org.

6-8 – Centre Dance Spring Recital, State Theatre, S.C., 6 p.m., www.thestatetheatre.org.

9 – An Evening with Storyteller Bill Amatneek, State Theatre, S.C., 7:30 p.m., www.thestatetheatre.org.

12-22 – Penn State Centre Stage presents Good People, Penn State Downtown Theatre Center, S.C., 7:30 p.m. Mon.-Thurs., 8 p.m. Fri. & Sat., 2 p.m. matinees June 19 & 22, www.theatre.psu.edu.

13 – National Theatre Live presents The Audience, State Theatre, S.C., 7 p.m., www.thestatetheatre.org.

15 – Singing Onstage presents The Wizard of Oz, State Theatre, S.C., 2 p.m., www.thestatetheatre.org.

19 – Read It, Watch It Series: Journey to the Center of the Earth, State Theatre, S.C., 12:30 p.m., www.thestatetheatre.org.

21-22, 28-29 – State College Community Theatre presents The Producers, State Theatre, S.C., 8 p.m. Fri., 2 & 8 p.m. Sat., www.scctonline.org.

22 – Mark Twain: Life Stories and Other Lies, State Theatre, S.C., 2 & 7:30 p.m., www.thestatetheatre.org.

25-27 – Broadway on Allen, Penn State Downtown Theatre Center, S.C., noon.

26 – Read It, Watch It Series: City of Ember, State Theatre, S.C., 12:30 p.m., www.thestatetheatre.org.

28 – Your Cabaret/Our Cabaret, Penn State Downtown Theatre Center, S.C., 7 p.m. T&G

Red Cross Honor Roll of Milestone Blood Donors

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650 N Science Park Rd 101 - Town&Gown June 2013

•

2601-A E College Ave

on tap

The Remarkable Rise of Craft Beer lovers are finding more — and sometimes even better — options in their own backyards

By Sam Komlenic

American brewing continued to exhibit a decidedly cultural shift in 2012. Mainstream beer volume from the big corporate brewers remained flat at best, while craft beer produced by smaller, more locally focused companies grew 15 percent by volume to more than 13 million 31-gallon barrels, or 6.5 percent of national production.

On average, more than one new craft brewery has opened every day in the United States in recent years.

What’s going on here?

Craft beer is very different from mainstream beer, as you may well know. Instead of a single, relatively consistent style across many brands, American craft beer offers a dramatic range of colors, flavors, and textures unmatched anywhere else on the planet right now. From session lagers to imperial-style ales, we are blessed with a different selection of locally brewed beer in nearly every town we might care to visit, much like what would have been experienced before

Prohibition was enacted, when seemingly every town had its own small brewery. We’re enamored with our ability to choose from delicate wheat beers, beers brewed with exotic botanicals, creatively hoppy beers, and robust dark beers. Their roots may be found in Germany, Belgium, or simply the fertile and slightly funky mind of the brewer down the street. Nothing seems to be out of bounds right now in the domestic-beer scene, and we’re all responding to that — in a big way!

We’re getting sour beers (yes, intentionally!) and beers aged in barrels that previously held spirits: bourbon, rye, even tequila. We want uber-hoppy beers, abbey-style ales, cask-conditioned ales, nearly opaque unfiltered beers, and the welcome respite of a good pilsner or amber lager with a depth of flavor we couldn’t have imagined even a decade ago.

Though our tastes in beer are surely changing, that’s not the only dynamic in play here.

With an emphasis on local beer comes a height-

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ened consideration for everything else that’s produced close by: vegetables, meats, breads, cheeses, music, art, and more, including the enhanced sense of community that comes not just from drinking locally, but thinking locally.

We’re starting to understand that local is not only good, it can be better, and it’s encouraging us to explore and expand our local options like never before. It’s also infusing our local economies with energy and purpose, plus muchneeded capital.

I’m seeing craft beer consistently available in more than the usual places, too. Rural taverns, social clubs and firemen’s clubs, even the very best restaurants can no longer ignore craft beer. Ten years ago, there were very few multitap beer bars catering to the craft drinker. Now they’re becoming almost ubiquitous. Ditto the selection at your local beer distributor or sixpack shop. Craft beer has become its own phenomenon.

We’re experiencing these trends in a big way across Pennsylvania, too, including right here in Centre County. We currently have three great local brewpubs to expand our horizons: Otto’s Pub and Brewery in State College, Elk Creek Café + Ale Works in Millheim, and the Gamble Mill in Bellefonte.

In the near future, we’ll be seeing two more emerge — Robin Hood Brewing Co., which will be part of Home Delivery Pizza’s Bellefonte location, and Happy Valley Brewing Co., in a repurposed barn/furniture store on Elmwood Street, just off East College Avenue.

Towns as diverse as Mansfield, Selinsgrove, Lewistown, Williamsport, and Hollidaysburg now have local breweries that both emphasize and exemplify the best in their own communities, and more will surely follow.

People are even choosing to experience local breweries when they’re on the road. Sometimes that’s precisely why they’re on the road.

Beer tourism is expanding, and breweries are increasingly hosting events — some of which have become wildly popular — to attract the attention of aficionados. The Sly Fox brewery in Royersford, near Philadelphia, hosts an annual goat race to celebrate the release of their seasonal bock beer each spring. Last year nearly 3,000 people showed up not just to watch goats and their handlers navigate a race course, but also to enjoy a social occasion cen-

tered on the fellowship that emanates from good beer. The Germans, of course, have understood this for centuries, using their shaded beer gardens as family gathering places. We’re finally regaining that sense of camaraderie here in our own country, and we’ll all be the better for it.

Craft beer also has sparked the emergence of regional festivals that highlight the variety and diversity of great beers, some from across national and state lines, others from just down the road. They’re educating their attendees about beer styles and brewing methods, and who’s on the cutting edge of industry trends.

In the spirit of the “locavore” movement, they almost always benefit a worthy charity while increasing awareness of the craft-beer scene.

Our own State College Beer Expo will be held in August at Tussey Mountain — and it benefits Coaches vs. Cancer. I encourage you to attend and get a feel for this movement in our own backyard.

Through this column, I intend to share with you the joy and the wealth of the brewing scene across Central Pennsylvania and beyond. We’ll be tasting great beers, traveling to breweries and festivals, and chatting up local beer with the people that make it and enjoy it. We’ll discuss different beer styles, talk about seasonal offerings, get inside the heads of the brewers themselves, and occasionally delve into the rich brewing history of the Keystone State.

We are indeed fortunate to be living in the Golden Age of American Brewing. No other generation has ever experienced this kind of creativity and selection in their appreciation of the brewer’s art. From the plebian can of “lawnmower suds” to the depth and richness of all the craft-brewing scene has to offer, we’ll explore what’s out there waiting for us around the next bend. I hope you enjoy our journey on the road to better beer — I know I will! T&G Sam Komlenic, whose dad worked for a Pennsylvania brewery for 35 years, grew up immersed in the brewing business. He slung kegs at a distributor in State College while attending Penn State, and represented local beers as a salesman here during 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!

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The Greek Restaurant’s roasted leg of lamb

Chicken avgolemono soup

107107 - Town&Gown - Town&Gown MayJune 20132013

Zucchini balls

John Hovenstine (5)

Taste of the Month

Mediterranean Magnificence The Greek creates authentic atmosphere and fine dishes

By Vilma Shu Danz For almost 40 years, John Dimakopoulos has been serving State College the perfect American breakfast at his two Original Waffle Shop locations, on North Atherton Street and West College Avenue.

Originally from Volos, Greece, he turned to his roots when he opened The Greek Restaurant — located at 102 East Clinton Avenue, behind his North Atherton Street Waffle Shop — in September 2011. Like most Greeks, Dimakopoulos wanted food, family, and hospitality to take center stage. His sons, Ryan and Jason, granddaughter, Cathryn, and his wife, Lisa, are all involved in The Greek Restaurant.

As you set foot in the restaurant, you are immediately greeted by Greek mythology-inspired murals and wall décor that give customers the feeling that they are dining in Greece.

Originally, Ryan had envisioned The Greek as a little gyro shop with a simple quick-serve menu, but it became evident early on that customers wanted a full-service restaurant.

John explains, “When we first opened, we thought we would get more students, but as we evolved, we started to get a lot of locals and loyal Waffle Shop customers who are used to our exceptional service, and with the beautiful décor here at The Greek, we had to adapt to our customers’ needs, and offer table service.”

Today, in addition to chicken gyros and beef kebabs, there are delicious Greek appetizers such as

Traditional Santorini salad fried calamari, zucchini balls, and spanakopita, which is phyllo dough stuffed with fresh spinach and feta cheese. Cooking is a big part of Greek families, and growing up in a tiny home in Greece with his grandparents, parents, and four siblings, John has fond memories of his grandmother’s cooking and sharing the meal with his large family.

“My favorite soup here at The Greek is our avgolemono soup with lemony chicken and rice,” he says. “It’s a family recipe and a soup I had growing up in Greece.”

This act of sharing a meal together with family and friends is a large part of Greek culture. John says, “When we visit Greece, 108 - Town&Gown June 2013

we go to a small taverna where the locals hang out, order a drink and a lot of little appetizers to share with the whole family. This is what I hope that customers who come to The Greek will do — share a few different dishes and bring a bottle of wine to enjoy.”

Before opening the restaurant, John invited his cousin, who is a chef in Greece, to teach Ryan and Jason many of the recipes.

“We also import our feta cheese, olive oil, oregano, and yogurt from Greece because it makes a huge difference when it comes to taste, and it is what makes our food authentically Greek.” Lisa adds. “You really can taste the difference with the real Greek yogurt in the tzatziki sauce, and the roasted leg of lamb just melts in your mouth.”

Other popular dishes include the tomato-basil soup, the traditional Santorini salad, and the moussaka with layered roasted eggplant, seasoned ground beef and potatoes, topped with bechamel sauce.

To finish off a great meal, there are mouthwatering desserts from the traditional baklava and baklava cheesecake to a chocolateGrand Marnier tart.

Chocolate Grand Marnier Tart Manager Jennifer Oyler explains, “I feel like there is a misconception that, because Greek food sounds foreign it is spicy, and I don’t know where that comes from because it is not spicy — it is Mediterranean and everyone who tries it, loves it!”

John adds, “Everyone likes chicken or beef marinated in olive oil, garlic, oregano, and lemon, so the ingredients aren’t complicated, but the flavors are simply delicious!”

For a special recipe for roasted leg of lamb, visit www.townandgown.com. T&G

Tomato-basil soup

> Featured Selections < Hours of Operations: Monday-Saturday: 5-9 p.m.

BYOB. No corking fee, and wine glasses are provided.

Chicken kebab

All items are available for takeout.

Call (814) 308-8822.

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Dining Out 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 acceptable. Private dining rooms available. AE, D, DC, MAC, MC, V. Full bar.

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.

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.

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, including 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.

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.

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 awardwinning desserts are homemade here early in the morning folks. Look for its rotating menu of food-themed festivals throughout the year. AE, D, DC, LC, 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.

Key

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

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

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111 - Town&Gown June 2013

We love Fresh Beer & Local Ingredients!

Proudly Serving Our Dedicated, Loyal Customers For 10 Years

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

Food & Beer TO GO!

Bottles • Cases • Kegs • Growlers NEW! Monday 8-10pm-1/2 price, 1/2 lb burgers!

Stop by to t our check ou ing & NEW Spr u! en Summer m 2235 N. Atherton St. State College 814.867.6886

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 breakfast, 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 Restaurant 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.

www.ottospubandbrewery.com

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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.

Mezedes

Calamari

Lightly breaded and fried to perfection.

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, Takeout, 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, (call ahead.)

D, MC, V.

Mon - Sat: 5pm - 9pm 102 E. Clinton Ave.

(Behind the Original Waffle Shop)

814-308-8822 www.thegreekrestaurant.net

& E V E N T R E N TA L S

One Stop Shop for ALL Your Party & Rental Needs!

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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 transitions 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 desserts. Full bar service. Outside seating. Sorry, no reservations accepted. Dine-In, Take-out. MC/V.

India Pavilion Exotic Indian Cuisine

Now Open 7 Days a Week Lunch Buffet: 11:30 a.m. - 2:30 p.m.

Dinner: 5:00 p.m.-10:00 p.m.

Carry Out Available

222 E. Calder Way 237-3400 www.indiapavilion.net 114 - Town&Gown June 2013

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 authentically 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 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.

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.

State College’s newest hangout

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.

Try our onsite Smoked Pork Sandwich!

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.

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

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

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.faccialuna.com

www.luna-2.com

1229 South Atherton St. • State College • 234-9000

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

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g rin te e Ca bl te la Si i n- va O A

The Very BesT In AusTrIAn home CookIng “Where Bacon is an herb”™ Check out our web site for all our daily specials.

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

Damon’s Delivers Everyday!

Order online at lionmenus.com 1031 East College Ave. 814-237-6300 • damons.com

Voted #1 Ethnic Restaurant 8 Years in a Row!

AT GRECES! I R P

Try our homemade

BREAD

Pre-show Dinner Discounts

Mon-Wed 11:45am-8pm | Thu-Sat 11:45am-9pm

132 W. College Ave. | 814-272-0738

Eat In • Take Out • Catering • Franchising

Taste of the Month

Town&Gown’s Monthly Focus on Food

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

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U n iq u e D in in g Experie nce!

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.

Good Food Fast HUB Dining, HUB-Robeson Center, on campus, 865-7623. A Penn State tradition open to all! Eleven restaurants stocked with extraordinary variety: Starbucks, 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. Meyer Dairy, 2390 S. Atherton Street, 2371849. 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 Foods Hoag’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

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Inside: Bike riding in Happy Valley • College of Arts & Architecture celebrates 50th anniversary

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APRIL 2013

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All Wright!

Penn State senior and Bald Eagle Area alum Quentin Wright wins his second national title at the 2013 NCAA Wrestling Championships, and clinches the Nittany Lions’ third consecutive national championship

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

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117 - Town&Gown June 2013

lunch with mimi

Global Discussions Penn State’s World in Conversation leaders look to build relationships around the globe

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Darren Weimert

Husband and wife, Sam Richards and Laurie Mulvey are directors of Penn State’s World in Conversation program and instructors of Sociology 119 (race and ethnic relations), one of the university’s best-known classes. Together, they have been teaching for more than two decades.

Born and raised in Ohio, Richards received his bachelor of arts and master’s degrees in sociology at the University of Toledo. He also received a PhD in sociology from Rutgers University. Originally from New Jersey, Mulvey received her Mimi Barash Coppersmith (seated center) sits with Sam bachelor of arts in English and a master’s Richards (on her left), Laurie Mulvey (on her right), and in social work at Rutgers University. She students from Penn State’s World in Conversation program. did a TED (Technology, Entertainment, and Dealso received a PhD in human development and famsign) Talk and it really led to a lot of networking ily studies from Penn State. for him. We’ve had people from Iraq and lots of World in Conversation grew in response to the other places in the Middle East calling him and need to bridge the divides that existed between racial asking if he had students that would be willing and ethnic groups at Penn State following the student to talk to them. takeover of the HUB in 2001 that was in response Mimi: How much staff do you have to impleto threats received by African-American students. ment this program?

In the first year of the program, Richards and MulLaurie: The whole entire program, including vey successfully facilitated 135 discussions in dorm undergraduate assistants, is about 75 people. floors, fraternities, sororities, student groups, and Mimi: And how many students do we put university classes. through this World in Conversation?

Today, more than 7,000 students every year Laurie: Right now between 7,000 and 8,000 a participate in face-to-face conversations and video year. So, it’s a big operation. Most everyone who dialogues with students across the globe building relahas been through the process feels that something tionships, exchanging viewpoints, discussing misconhas shifted inside of them and want to help other ceptions, and sharing cultural differences. people have that experience as well.

Town&Gown founder Mimi Barash CopperMimi: You know, there’s no problem that isn’t smith sat down with Richards and Mulvey in Pond caused by absence of communication. And the big Lab to observe firsthand the cross-cultural dialogues problem of world peace is that communication is between American students and students from Gaza the most important element, so as a business perand Pakistan, as well as to discuss the future implicason, I ask: What does it cost to facilitate it? tions of this type of global dialogue.

Laurie: Our administration costs are primarMimi: How did all of this start with global ily subsidized by the Office of the Vice Provost dialogue at Penn State? for Educational Equity, the College of the LibLaurie: It was just one step after another. eral Arts, and the Office of Student Affairs. Each We started with race relations in 2002 out of college that hires us then pays a per-group cost the need for students here to talk about those of $80 to $100. issues. As it’s evolved, we thought: How come Mimi: Do you also have World in Conversawe’re not talking about Arabs and Muslims, and tion with people in Israel? what about gender and sexual assault? Also, Sam

Laurie: Yes. I have a class called “International Dialogues,” and on Tuesdays we speak to students in Gaza, and on Thursdays we speak to students in Israel. Then on Fridays the class meets to talk about what they heard that week.

There are few people in the world who have the opportunity to listen to both sides of the conflict. Our students respond with more of a desire to learn than we have witnessed in all of our years of teaching.

Mimi: I have to tell my readers that before we sat down for this interview, I was in a room where your students were speaking to someone from Gaza, a close neighbor of Israel, which is important to my heritage. Then I went to the next room where they had just finished speaking to Pakistan, across the border in Baluchistan.

Tell me, Sam, how did you get started on this path?

Sam: So, we started this work in race relations here at Penn State. Back in 1991 — I started teaching the race and ethnic relations course. We began having small group dialogues in that large lecture class and Laurie took charge of the small group dialogues. Her forte is facilitation. The more we explored what was happening here in the United States with respect to race relations, the more we saw that the issues that we were uncovering are really connected to larger issues, and we started having more and more international students and students asking to talk to other international students. Before we knew it, we had one major breakthrough dialogue between Palestinians and Israelis.

Laurie: Actually that conversation was between Jews and Arabs here at Penn State. It was a face-to-face dialogue.

Sam: That was quite a number of years ago, and it opened everything up because it was so powerful. Then we started these international dialogues, making connections with the United Nations and NATO. And then my TED Talk actually opened up a lot of doors.

Mimi: Tell me about your TED Talk.

Sam: I did one called, “A Radical Experiment in Empathy,” in which I asked Americans to stand in the shoes of an average Muslim living in Iraq. I hoped to walk people through how the average Iraqi might see the invasion on the part of the United States. It had a powerful impact around the world. Many people watched it, par-

ticularly in the Arab world, and people started to contact us about whether we could start engaging people — students and their community — so we started.

Laurie: Ironically, given what Sam was just saying about this first dialogue that we had among Arabs and Jews here on campus, after his TED Talk, the first people to contact us said that they had some students in the Gaza Strip that would be interested in having dialogues with Americans. At the time we had some other things going on with colleagues in Israel. Somehow we were being moved into this region. After we did one pilot dialogue with the students in Gaza, we created the class where we brought Israelis and Palestinians in conversation with Americans, so that we could really explore that conversation.

Sam: And Penn State students get firsthand exploration into these large global issues. That’s exciting to offer that. And we have a growing list of students in Iran who are contacting us on a regular basis asking if they can be a part of this.

They tell us that they and their friends want to talk to Americans. And we have students all around campus who are not even enrolled in any of our classes that say they want to talk to Iranians.

Mimi: What do you need to be able to do what you’re doing even better?

Sam: Well, I’ll tell you, all of these international dialogues, as exciting as they are, only occur because people volunteer their time. We volunteer our time to make it happen. Only a very small part of the international dialogues are funded.

Mimi: So, how do you fund them?

Laurie: We don’t.

Sam: We just find space in our lives.

Laurie: Well, I think we’re going to get to a point very quickly where we’re not going to be able to go forward without being able to fund them. So right now we’re doing a lot of pilot things, so people are excited.

Mimi: Thank you for taking the time to do this. You should feel very good about what you do — changing the world one person at a time.

It’s a slow journey, but maybe we’ll get there someday with more people doing what you’re doing. Thanks for this opportunity.

Sam: You’re welcome.

Laurie: Thank you. T&G

120 - Town&Gown June 2013

State College Photo Club’s Winning Photos The State College Photo Club provides photo enthusiasts with the opportunity to share their passion for photography with others and to provide 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 first-place winners from the judged March meeting competition.

March Meeting First Place: Theme “Isolation” “Housebound”

by Jan Anderson

>

“I shot this photo of my nephew, Ben, in 1983. It has always been one of my favorites. I scanned the negative, restored it in Photoshop, and converted it to black and white for this version. It looks better today than it did in 1983. ”

March Meeting First Place: Open Category

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“Snow” by James Steamer

“This photo of heavy snow falling was a very spontaneous event for me. A sudden snow squall came up while I was home, so I immediately grabbed my camera, walked out on my deck, and shot out into my backyard. I used my Sony HV1.”

Due to the family photo nature of “Housebound,” this photo is not for sale. A copy of “Snow” may be obtained with a $75 contribution to the Salvation Army of Centre County. Contact Captain Charles Niedermeyer at (814) 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.

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

122 - Town&Gown June 2013

CONGRATULATIONS TO DON LEITZELL! J.W. Cole Financial, Inc. is proud to announce the selection of Mr. Donald Leitzell, CFP®, President of Diversified Asset Planners in State College, Pennsylvania as the honored recipient of the 2012 J.W. Cole Financial Inc. “Advisor of the Year” award. Mr. Leitzell has diligently served central Pennsylvania investors since 1987 and serves as a role model for other Financial Planners desiring to improve the services they provide to their clients. Through his contributions to the J.W. Cole Financial Advisory Council, Mr. Leitzell has been the driving catalyst behind several improvement projects launched by J.W. Cole Financial designed to improve the experience of the Financial Planner and their clients.

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snapshot

Magical Maestro PSU director continues passion for teaching music

By Sarah Olah

Gerardo Edelstein’s favorite place to stand is in front of an orchestra when the music begins to play. Edelstein, director of orchestral studies at Penn State, started taking piano lessons when he was 12 years old, and jokes that for many musical geniuses to begin, that’s not an early age.

Music was always a part of his family’s life. His father played the clarinet and his mother played the piano. He grew up listening to classical music.

However, he is the only professional musician in his family.

“One musician in the family is enough,” he says with a smile.

He chose conducting over playing an instrument because he always had a passion for teaching. The desire to teach started with his “annoying” his older sister and younger brother. He always wanted to teach them, but jokes that he was actually just annoying them.

Another reason Edelstein chose conducting was because he describes himself as a people person. He didn’t like spending countless hours in a practice room and being a solitary performer, but, instead, wanted to be connected with other people.

He says he likes it when musicians “all come together to play something beautiful, exciting, and interesting.”

Edelstein was born and raised in Argentina, but also has lived in Israel, Texas, Virginia, and now Pennsylvania. His daughter was born in Israel and son in San Antonio, Texas.

His parents spent their whole lives in Argentina, and both sets of grandparents moved to Argentina to escape the Holocaust. His father’s parents came from Poland, and his mother’s parents came from from Poland and Austria — they actually met on a ship to Argentina while escaping the Holocaust.

“I may not be here if they didn’t take that boat,” Edelstein says.

Edelstein has been at Penn State for 13 years.

He conducts the Philharmonic and Chamber Orchestras at Penn State, and also teaches conducting courses. His wife, Ruth, is a Hebrew professor at Penn State. They have a daughter who graduated

Gerardo Edelstein What do you do to destress? “I exercise at the YMCA, play the cello, and watch soccer games.”

What is your favorite vacation spot?

“The beach. I want to retire in a beach house, perhaps in the Caribbean Islands.”

Whom do you go to for advice? “Former teachers, friends, and, of course, my close family.” from the College of Education at Penn State, and a son who is currently a senior at State College Area High School.

Edelstein also is music director for the Music at Penn’s Woods festival, which begins June 19. The festival started in 1986 as a four-week program, but because of budget constraints, it ended in 2003.

However, in 2008, a group helped revive the festival and start it up again through fundraising.

The festival now has four concerts — two chamber music and two featuring the Festival Orchestra — over a 10-day period in Esber Recital Hall.

“It’s a wonderful event here in the summer when nothing else is happening with classical music,” Edelstein says. “It’s the perfect setting for us.”

The festival plays a variety of music to expose audiences to different styles and genres. Edelstein says it is important to have arts and music in your life, which is why festivals such as Music at Penn’s Woods exist.

He adds that people live difficult, stressful, and complicated lives, but that music, especially heard during a live performance, is something special to help you escape from it all.

The energy and intensity that goes on when live music starts is irreplaceable, according to Edelstein.

“Every second is precious,” he says. “You cannot fast-forward or rewind. … Live performances cannot be replaced by anything.” T&G

124 - Town&Gown June 2013

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