Spring is a time of renewal, an end to the cold winter months and an opportunity to look ahead to the warmth that summer brings.
As the weather warms up, opportunities abound across our region to experience the outdoors, whether it be spending time enjoying our beautiful river or getting our hands dirty while cultivating a garden.
Our riverkeeper, John Zaktansky, works year-round behind the scenes to preserve our abundant natural resources. He is also responsible for identifying potential issues that could threaten the ecosystem in our region. He’s tasked with educating residents on the importance of our natural resources and how to protect them for everyone to enjoy.
Valley communities can experience a variety of gardening opportunities thanks to the efforts of area families and volunteers. Community gardens encourage unique, hands-on learning while cementing a bond within the neighborhood. Some gardeners also give back by donating the fruits of their labors to food pantries or food programs. They were also popular during COVID-19 as they offered a safe way for people to enjoy nature and stay healthy.
Restaurants that endured the pandemic had to learn how to shift quickly and adapt their business models to the new reality that COVID brought to all of us. We are fortunate to have so many diverse dining options across our four counties.
I encourage everyone to try some of our local restaurant options they may discover in this issue as the weather continues to warm up.
Valley schools and businesses have adapted to offer our youth competitive gaming. Communication and teamwork are cornerstones of esports. These opportunities are all-inclusive and attract a variety of students while also opening up scholarship avenues that could help them with schooling expenses.
Many of us have fond memories of dying Easter eggs with traditional dyes. For centuries, people have been dying eggs using a variety of methods. Inside, Kyra Smith-Cullen looks at three different ways to dye eggs using whipped topping, Kool-Aid or tye dye.
However you choose to enjoy the season, may it be abundant and full of joy.
“Movingto TheMeadows at MariaJosephwas theright choice for me nearly fiveyearsago. Thequality oflife is enhanced bythe strong senseofcommunity :neighbors helpingneighbors, friendly staff providingenter tainment,exercise classes,walkingtrips,andcaring supportwhenhelpisneeded.” ~Ruth
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“Shortly after my husband andI moved intotheMeadows,I realized my husband needed care at Nazareth Memory Center.He hasadaptedsowelland even refers to Nazareth as “home.” Ican’t thank everyone enough forallow ingustobeapar tofwhatwecall “family.” ~Becky andBirdie
SKILLEDCARE AT THE EMMANUELCENTER
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17 07 M ontourBoulevar d Danville, PA 17 821
570-275-4221
Chelsea Ritter, Design Editor critter@dailyitem.com
ContinuingCareCommunity
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TheHome e Witha
Cover photo by Robert Inglis: Ronny Rodriguez is the co-owner of Mambos Latin Bistro in Sunbury.
Kyra
Rob’s favorite winter photos
Robert Inglis
Robert Inglis is an award-winning photographer for The Daily Item. In 2023, Inglis’s 20-year Retrospective of Photographic Journalism was exhibited at the Degenstein Library in Sunbury.
Rosemarie Lauck, certified child life specialist at Geisinger in Danville, helps Everlee Fessler, 3, frost her gingerbread cookie at the Janet Weis Children’s Hospital on Dec. 19, 2024, as parents picked out toys for their kids at the annual holiday toy shop.
Nathalia Campos, Harrisburg, is pushed around the New Holland Arena floor by cowboy Tim Kent, Chambersburg, during the Exceptional Rodeo on Jan. 9, 2025, in Harrisburg at the Pennsylvania Farm Show.
Susquehanna University’s Audric Wasthington (33) and Brandon Lavitt scramble for a rebound along with Juniata’s Jayden Bilger (35) and Melchizedek Jonah during their game on Jan. 22, 2025, in Selinsgrove.
Riverkeeper follows passion to educate, preserve resources
Zaktansky inspired by family, mentors,
Story by Chelsea Ritter
Middle Susquehanna Riverkeeper John Zaktansky has always had a connection to nature and conservation.
“I grew up in a family that prioritized the outdoors. My parents moved my brother and I from suburban New Jersey to rural Pennsylvania when I was in fourth grade because they wanted us plugged into nature and all it had to offer,” Zaktansky said.
Some of those offerings included hunting, fishing and camping. He and his family would participate in field trials, competitions for bird dogs that they raised themselves.
Zaktansky said his family ran a hunting preserve out of their small farm in northern Northumberland County. They raised and stocked pheasants and quail, drawing people from all over.
The venture made an impact on Zaktansky.
“Doing these sort of things all the time, you see the value of needing good habitat and how traditional farming on neighboring lands was taking away from prime habitat for wild pheasant and quail,” he said. “We were involved in early efforts to reverse those trends.”
As Zaktansky and his brother grew, they also participated in Scouting with Zaktansky achieving Eagle Scout.
“Conservation is a big part of that program and it helps spark a desire to do more.”
Besides his family, Zaktansky was inspired by and learned from a variety of mentors and experiences.
As a student at Warrior Run, he said he had several teachers who inspired him to dig into the sciences and get involved with programs such as the Envirothon.
“All of these resources led me to places such as the nearby Montour Preserve, where naturalist Jon Beam has been a huge inspiration for me – his vast knowledge of the natural world combined with his calm, quiet demeanor was just impressive to me. It still is,” Zaktansky said.
PATH TO RIVERKEEPER
Upon graduating from high school, Zaktansky pursued writing at various local newspapers, including an award-
experiences
winning stint at The Daily Item. He also served as a counselor and program supervisor at a group home for struggling adolescents for nearly 10 years.
Zaktansky happened upon the Riverkeeper position by chance after viewing an ad for an executive director and Riverkeeper of the Middle Susquehanna Riverkeeper Association.
“It was really intriguing. It combined so many of my interests — outdoors and nature, conservation, science, writing, the ability to work with young people and do programs to connect them to the outdoors,” he said. “It was like I had 40 years of experience preparing me for this sort of job.”
Zaktansky had some reservations that led to him turning down the job offer — twice.
“I was terrified of the nonprofit part,” Zaktansky said. “I never ran a nonprofit. I had no experience in this area. How was I going to provide for a family with that sort of position?”
Despite turning down the position, Zaktansky said he couldn’t stop thinking about it.
“Around that same time, my daughter noticed a bald eagle nest near our home on Penns Creek. It got me wondering who provided a voice for species like those eagles and I
Photos provided by John Zaktansky
Robert Inglis
Middle Susquehanna Riverkeeper John Zaktansky.
We i s M a r ke t s ® h a s
e g g - s t r a o r d i n a r y d e a l s ,
n o n e e d t o h u n t a r o u n d .
wound up taking that as my sign to reconsider the Riverkeeper job when they offered it to me a third time.”
After taking the position, this issue would come back as the construction of the Central Susquehanna Valley Thruway’s southern section was scheduled to pass dangerously close to that same eagle nest.
“I was in contact with PennDOT, researched federal regulations and worked on stipulations that were implemented to make sure that the project would not negatively impact the eagles at that site,” Zaktansky said. “So, I wound up getting to be a voice specifically for those eagles.”
YOUTH PROGRAMMING
Zaktansky was instrumental in securing funding for the Montour Area Recreation Commission to continue managing the Montour Preserve during the summer of 2023 by launching the Vernal School Environmental Education Partnership.
“It wasn’t a typical situation and required a unique solution,” he said. “We were able to bring together a large number of local partnering groups willing to expand programming at the preserve that allowed us to build an enhanced business plan to secure the funding necessary to kick off the Vernal School.”
The Middle Susquehanna Riverkeeper Association has added new programs and educated people of all ages.
“While it was a ton of work behind the scenes, it’s been so rewarding to see it come to life,” Zaktansky said.
As Riverkeeper, Zaktansky has invested a significant amount of time in youth programming.
“We have turned start-up grants for our HERYN (Helping Engage our River’s Youth with Nature) and Floating Classroom programs into self-sustaining and growing efforts to connect kids and families with the waterways and inspire future generations of stewards,” he said.
These efforts have resulted in hundreds of young people learning to kayak and fish. Many also joined the association on the Hiawatha Paddleboat to learn about a variety of topics.
Moving forward, Zaktansky said he would like to do more therapeutically for people on waterways by offering counseling during kayaking trips and via fishing.
“We’ve seen so much already through our HERYN programs, for example, of kids overcoming certain issues in a short amount of time just by conquering a fear of getting in a kayak or connecting with a small slice of nature in a meaningful way,” he said. “To be able to expand that and do it regularly for people of all ages would be incredible and, again, lead to more people who have a vested interest in protecting these natural resources in the future.”
Zaktansky is also working on creating a science and civics program for older students, showcasing various experiences with experts in the field.
These opportunities could include necropsy studies on fish in the river, performing tech work, experiencing environmental law with a mock trial, environmental journalism and hellbender work with an expert.
“The goal is to give our oldest students a wide level of experiences so they can better assess where they may want to pursue a career,” he said.
EDUCATION, CHALLENGES
One of the biggest messages that Zaktansky wants to emphasize is that water quality issues aren’t a “somewhereelse problem.”
YOUTH PROGRAMS
q Vernal School is a partnership of different groups at the Montour Preserve. It offers programming year-round as well as resources to help the Montour Area Recreation Commission with projects. There is a weekly Read and Explore program with preschoolers and monthly programs with various experts coming in on topics such as fossils and various species. The group also hosts events such as the Environmental Education Expo and summer camp programs for different ages. Veteran-related programs and other things for adults are upcoming.
q HERYN (Helping Engage our River’s Youth with Nature) is a series of one-day kayaking and fishing introductory programs to help kids ages 9-13 with fundamentals that lead to building confidence and learning the importance of protecting aquatic resources. Those who graduate one of these program days can then do a half-day sojourn down Penns Creek or the Susquehanna, learning to kayak and fish together on moving water to expand the learning.
q Floating Classrooms are hour-long sessions on the Hiawatha Paddleboat in Williamsport where the group covers specific topics with experts from state agencies, nonprofits and other groups. Participants do riverwalks and other sessions that get people up close and personal with waterways to explore and discover the aquatic ecosystem and build a better appreciation for each level of it.
When he first started as Riverkeeper, he learned about a study conducted by Susquehanna University about microplastics in smallmouth bass in the Susquehanna River.
“From 2017 to 2019, they found a drastic increase in microplastic fibers in bass stomachs collected right here,” Zaktansky said.
The Environmental Working Group, a national organization, released an interactive map of wildlife sampled worldwide that showed levels of PFAs, or forever chemicals. One of the highest concentrations on that map in Pennsylvania was found in a walleye caught near Sunbury in 2013 at 29,000 parts per trillion.
“We’ve developed a blog feed of environmental journalism stories we’ve done looking into local studies that show pollutants and their impacts locally,” Zaktansky said. “Mercury levels in crayfish and hellgrammites, pharmaceuticals and endocrine disruptors in fish, abandoned mine drainage, legacy coal deposits in the river, invasive species of all kinds impacting the aquatic ecosystem, etc.”
The website has accumulated hundreds of stories and podcasts that have become a syndication-type source for local media to print and run on differing river-related topics.
Despite the challenges the river faces, Zaktansky said the area has come a long way in terms of water quality in the past 50 years because of the Environmental Rights Amendment of 1971. The amendment requires the state government to conserve and maintain public natural resources.
“We are one of the only states in the country in which the people have a constitutional right to pure water as well as clean air and the natural, scenic and historic values of the environment,” Zaktansky said.
Another problem that Zaktansky sees is the tendency of residents to generalize and stereotype issues.
“So, for example, suggesting that all farmers are to blame for water pollution, or nutrient runoff in general, is wrong,” he
said. “Many farmers work hard to protect the environment in and around their land. They may be limited in resources or lack certain knowledge, and that is where we can try to help. But to assume that all farmers — or any one group — are purposely neglectful of our aquatic resources is a big issue and a lot of wasted time and resources.”
The association also spends a lot of time researching pollutants and their impact.
“The next wave of this all is to start looking at how these combined ‘cocktail of contaminants’ interact together to cause issues,” Zaktansky said. “I think we’ll find that certain things react differently depending on what combination of heavy metals or acidity or other layer of chemical concern there may be going on.”
TENTH ANNIVERSARY
The Middle Susquehanna Riverkeeper Association, which is celebrating its 10th anniversary, covers 11,000 square miles of watershed from the West Branch to the New York border down to Selinsgrove.
The organization is hoping to draw people into the area with a special program in mid-April for forest school teacher certification.
“It is an intentional way of schooling kids, allowing them to connect with nature while learning academics, that is hugely popular and successful in Europe and more recently in other parts of the U.S.,” Zaktansky said. “I think it could be a solution for some of the issues we have here in Pa.”
The group is also seeking to host author and speaker David Sobel in August to hold sessions with educators and parents on the power of connecting kids with nature.
“It is going to be a really cool opportunity,” he said.
COMMUNITY IMPACT, PROGRESS
Zaktansky was instrumental in a settlement agreement with Talen Energy in 2021.
“It allowed us to get additional testing measures in place for contaminants related to coal ash basins in the Montour County area and to continue testing for decades to come,” Zaktansky said. “It led to us getting funds that led to residential water sampling and water treatment systems in numerous homes in that area and it paves the way for us to help make sure the Montour Preserve has a more secure future.”
The Middle Susquehanna Riverkeeper Association has also worked to protect the Eastern hellbender salamander.
“The species is currently being recommended for endangered status, something that wasn’t the case just a few years ago until we joined with a few other groups and put legal
pressure on the U.S. Fish and Wildlife Service. A lot of the local hellbender work and awareness from our area played a direct role in that case,” Zaktansky said.
According to Zaktansky, the association has received national attention for its BirdNet work, “using environmental technology to record, ID and upload bird calls along waterways that will eventually allow us to use birds as an additional way to monitor streams for water quality changes.”
Songs of the Susquehanna began during the pandemic, which shut everything down just one month into Zaktansky working as riverkeeper.
“We needed creative ways to spark conversation with people when in-person events were impossible,” he explained.
He was reminded of his time at The Daily Item, where he started doing “Keeping the Beat” podcasts with musicians.
He reached out to artists he had met “who were already champions of our river.”
Zaktansky said the solution was a welcome outlet for many of those performers since they were struggling without live gigs while educating people about river-related topics online.
“Someone I used to work with saw something similar going on with another group, and it all kind of came together,” he said.
Five years later, the annual contest continues to reach new audiences about important river topics.
“In any ecosystem, everything is interconnected,” he said. “It all plays a part. Art and music are just extensions of that.”
Art and music encourage us to express our feelings, Zaktansky said.
“To truly make a difference in conservation efforts, we need to stay in touch with those feelings,” he said. “Otherwise, it just becomes another job. There’s more at stake.”
Story by Kyra Smith-Cullen
The challenges of owning a restaurant are many — long hours, creating a sustainable customer base, dealing with inflation impacting food costs and paying employees — but in the Valley, a lot of locally-owned restaurants have managed to carve a place for themselves.
Giugi’s Pizzeria and Restaurant, located at 320 Packer St., Sunbury, is one such establishment. Carlo Ferraro opened the restaurant in 2000, a venture born out of familiarity because Ferraro had spent years helping at his father’s restaurant in New York. Giugi’s serves a variety of Italian food, including pizza and pasta. In his quarter-century of business, Ferraro attributed Giugi’s success to the restaurant’s dedication to the food and keeping prices down — even if it means cutting into his own profits to provide a good meal that customers don’t have to pay more for.
“If (prices) stay stable, customers will keep coming back,” Ferraro said. “The community will scratch your back if you scratch theirs.”
That longevity isn’t uncommon in the Valley. Owner Melanie Page said The Forest House Hotel, in Mifflinburg, is Union County’s longest continually operating business. Forest House originated as a hunting lodge during the late 1800s and then expanded to serve drinks and food.
Like Giugi’s, LT Evans and Seidel’s Mardi Gras in Montour County, La Primavera in Union County, Skeeter’s BBQ and County Line Restaurant in Snyder County have overcome two decades of obstacles and show no sign of stopping. At the same time, new restaurants such as Big Mambos Bistro and Heritage in Northumberland County have opened and survived the pandemic while still in their infancy. That’s because Valley diners saw the dreams of local restaurant owners and decided that it was a cause to invest in.
LT Evans owners say patrons enjoy relaxed atmosphere, expansive menu
Story by Lisa Leighton
LT Evans, named for its owners: Larry, Teresa, and Evan Willard, will celebrate 28 years in business this July and is currently being managed by a mother and son team, Teresa and Evan. The Danville restaurant is located on Montour Boulevard, across from Dunkin’, accessible to many traveling on Route 11.
LT Evans Restaurant
o 616 Walnut St., Danville
o 570-275-1310
o www.ltevansrestaurant. com
o Seasonal outdoor dining
Online ordering, lunch delivery for local residences, businesses
o Open Tuesday through Saturday 11 a.m. to 9 p.m.
After 28 years as a Geisinger executive, Willard and her husband, Larry, decided to start the restaurant in 1997.
Boasting 17 employees, the handicappedaccessible restaurant is known for its familyfriendly atmosphere and expansive menu, including appetizers, soups, salads, sandwiches and burgers, steaks, entrée specials and a full bar.
“What people love about us is the burgers and the fresh-cut fries, which we
do every single day. We’re a very casual restaurant, so you don’t need to dress up, but you can,” Teresa said. “We are always very busy on Valentine’s Day, St. Patrick’s Day, Mother’s Day and anniversaries and birthdays. We are just part of the community.”
She said the restaurant has a lot of families who come for dinner after sporting events such as football and soccer games.
What sets LT Evans apart from other local restaurants is the consistency of good food and good value, according to Teresa.
She said they have expanded the business over the years, in both the building’s footprint and menu offerings, and it continues to grow. “We were just successful in purchasing a property contiguous to ours so it now gives us an opportunity to consider expansion plans (again) if we decide to do that.”
In 2006, they added an expansion onto the building, which doubled the size of the restaurant from a capacity of 50 people to 101.
At that same time, they also added more parking and a patio that seats another 16.
Teresa enjoys recalling the early days of the business.
“Evan started washing dishes at 10 years old and mas-
Photo provided
The LT Evans staff includes Lauren Felice, front left, Megan Esenwein, April Schleicher, Samantha Chappel, Chris Davis, back left, Bruce Matthews and Ethan Weader.
tered every single position in the restaurant. That sets us apart, because if we have a sudden resignation in the kitchen, Evan can go into that spot and keep us going until we’re able to successfully hire a replacement,” she said.
Reflecting on the trials of COVID-19 she said, “We had less than 24-hours’ notice and at that time, I had a business model where 90% of our revenue coming in was in-house dining, so I was very nervous and scared to (transition so quickly) to pickups and delivery.”
She continued, “I think it was just sheer determination — some of the smaller businesses like ours said — we’re going to do whatever we can because after 20 years, I’m not ready to see this business go down the hill.”
They had a few things in their favor that actually accelerated rapid growth in the first days and weeks of COVID: Nine months prior, they put an online ordering tool in place.
“Especially prior to when a vaccine was available, people did not want any touch. They would literally drive into our parking lot, pop their trunk, tell us to put the food in and pay by credit card,” she recalled.
LT Evans also had a delivery service in place already and their location is conveniently located less than one mile from Geisinger’s main hospital.
“We did a lot of runs back and forth to Geisinger,” Teresa said.
She said she would take the daytime delivery shift and Evan would take the night shift. They also opened up delivery to residential customers, which they hadn’t offered
“W HAT PEOPLE LOVE ABOUT US IS THE BURGERS AND THE FRESHCUT FRIES, WHICH WE DO EVERY SINGLE DAY. WE’RE A VERY CASUAL RESTAURANT, SO YOU DON’T NEED TO DRESS UP, BUT YOU CAN ... WE ARE JUST PART OF THE COMMUNITY.”
TERESA WILLARD, LT EVANS MANAGER/OWNER
previously.
“People really missed the socialization that comes along with going out to eat, so they were coming in to buy gift cards,” she said.
Teresa admits the delivery service had some growing pains, but they made adjustments based on customer feedback and offered it seven days a week.
“I’m happy to say that we kept every single full-time worker, both in front and back of house, working, if they wanted to,” she said.
Since Montour County was one of the very first counties to reopen in-house dining, LT Evans was inundated with people from across the region and state.
Looking ahead, Willard plans to expand the business’s catering offerings and possibly add a room for larger parties. LT Evans specializes in party platters for off-premises catering for 40-50 people, ideal for funeral luncheons, birthdays, anniversaries and the like.
Photos provided
Top: Teresa Willard, Samantha Chappel and Laren Felice work during a recent shift.
Left: Teresa Willard, Larry Willard, Evan Willard, Blair Willard and Vincent Willard.
Editor’s Note: This listing focuses on restaurants geared toward providing meals. It doesn’t include establishments where coffee, drinks or deserts are the main offerings. Additionally, while we strove to include all the locally-owned restaurants that we could think of, the Valley is a changing food landscape — some new places may have opened, some may have changed hours
o Amigos Pizzeria and Mexican Restaurant 468 Mill St., Danville
570-275-9200
Open seven days a week
Monday - Saturday, 10 a.m. to 9 p.m.
Sunday, 10 a.m. to 8 p.m.
o BJ’s Tavern and Oyster Bar 494 Mill St., Danville
570-275-5110
Open Monday through Saturday Monday - Thursday, 4 to 10 p.m. Friday, 4 to 10 p.m.
Saturday, 11:30 a.m. to 11 p.m.
o Carini Pizza and Subs
157 Northumberland St., Danville
570-661-3249
Open Tuesday through Sunday
Tuesday - Saturday, 10 a.m. to 8:30 p.m. (Delivery starts at 10:30 a.m.)
Sunday, 11:30 a.m. to 8:30 p.m. (Delivery starts at noon)
o Cock Tales Tavern 173 Liberty Valley Road, Danville
570-238-8886
Open Tuesday to Saturday Tuesday - Thursday, 3 to 11 p.m. Friday, noon to 1 a.m.
Saturday 11 a.m. to 1 a.m. Sunday, 8 a.m. to 10 p.m.
o Fu Star Buffet 153 Northumberland St., Danville
570-556-4446
Open seven days a week, 11 a.m. to 9 p.m.
o Galera Dos
718 Bloom St., Danville
570-364-4101
Open seven days a week
Monday - Thursday, 11 a.m. to 8:30 p.m.
Friday, Saturday, 11 a.m. to 9 p.m. Sunday, noon to 8 p.m.
o Iron Fork at Frosty Valley 1301 Bloom Road, Danville
570-275-4003
Open Thursday through Saturday, 4 to 8 p.m.
o John’s Asian Cuisine
310 Mill St., Danville
570-275-6888
Open Tuesday to Saturday
Tuesday - Thursday, 11 a.m. to 9:30 p.m.
Friday - Saturday, 11 a.m. to 10:30 p.m.
o LT Evans
616 Walnut St., Danville
570-275-1310
Open Tuesday through Saturday, 11 a.m. to 9 p.m.
o OIP Danville
60 Lower Mulberry St., Danville
570-271-1960
Open seven days a week
Monday - Saturday, 10 a.m. to 9 p.m. Sunday, 10:30 a.m. to 9:30 p.m.
o Old City Bagel Co.
608 Mill St., Danville
570-271-9577
Open Wednesday through Sunday, 6:30 a.m. to 2 p.m.
o Old Forge Brewing Co. 532 Mill St., Danville 570-275-8151
Open seven days a week, Monday - Thursday, 11:30 a.m. to 9 p.m. Friday - Saturday, 11:30 a.m. to 10 p.m. Sunday, 11:30 a.m. to 8 p.m.
o Pine Barn Inn
45 Pine Barn Place, Danville 570-275-2071
Open seven days a week Monday - Friday, 7 a.m. to 8 p.m. Saturday - Sunday, 8 a.m. to 8 p.m.
o Ruyee 276 Mill St., Danville 570-275-8388
Open Monday - Saturday Monday - Friday, 11 a.m.
to 9:30 p.m.
Saturday, 11 a.m. to 10:30 p.m.
o Seidel’s Mardi Gras 1978 Montour Boulevard, Danville 570-275-2215
Open Tuesday through Sunday, 3 to 9 p.m.
o The Pub 2 365 Mill St., Danville 570-275-2462
Open seven days a week Sunday - Thursday, 4 to 9 p.m. Friday, 11 a.m. to 10 p.m. Saturday, 4 to 10 p.m.
o Unida Pizza 1599 Montour Boulevard, Danville 570-275-6466
Open seven days a week
Sunday - Thursday, 10:30 a.m. to 10 p.m. Friday - Saturday, 10:30 a.m. to midnight
o Whadda Pizza 219 Northumberland St., Danville 570-661-3220
Open two days a week Friday, 10 a.m. to 8:30 p.m. Saturday, 11 a.m. to 8:30 p.m.
Seidel’s Mardi Gras owner say customers’ smiles, friendships with staff are best part of business
Story by Lisa Leighton
Brian Seidel, owner of Seidel’s Mardi Gras since July 2014, said his business is a family affair. His significant other, Jamie Hogarty, prepares all of the desserts from scratch, helps with catering, and has the ability to assist in any position when needed at the restaurant on Montour Boulevard. Hogarty’s son, Jelani, also helps with catering on the weekends. Brian’s mother, Joanie Walker, does the seasonal decorations at the restaurant.
Seidel’s Mardi Gras
o 1978 Montour Blvd., Danville
o 570-275-2215
o www.seidelsmardigras.com
o Open Tuesday through Sunday 3 to 9 p.m.
Brian shared that Barry Reichart started the Mardi Gras-themed restaurant in 1995. In 1999, he expanded the footprint of the restaurant, adding a large back dining
room with 70 additional seats; this room is also available for private parties.
Seidel said, “A few years after taking over, we remodeled the bar and dining rooms. We remodeled the kitchen upgrading and adding equipment necessary to meet the increased demand over the years. We also added a downstairs kitchen for our catering prep.”
Seidel’s currently employs 20 employees, 10 of whom are full-time.
“The best thing about being a restaurant owner is seeing the smiles on guests’ faces as they enjoy dinner with their family and friends,” Seidel said. “The friendships that are formed between patrons and staff is another perk of this business. Many we get to know on a personal level … while this business gets very demanding at times, it truly is a fun atmosphere to work in.”
Seidel’s is known for its Mardi Gras themed décor and cuisine, but also offers chicken, steak and seafood — all
Photo provided
The Seidels Mardi Gras staff includes Megan Thomas, front left, Isabella Reichart, Brian Hunsinger, back left, Blake Oto, Kim Killgore, Nino Cosoleto-Miller, Brian Seidel, Jamie Hogarty, Kristen Smith, Nicole Kennedy and Steven (Pops) Smith.
“W
E STRIVE TO OFFER A GREAT, UNIQUE DINING EXPERIENCE FOR EVERYONE. WHETHER YOU’RE DINING IN OUR BACK ROOM OR WATCHING A GAME AT THE BAR, WE WANT TO PROVIDE A RELAXED ATMOSPHERE THAT ALL CAN ENJOY. OUR MENU IS ALSO GEARED TO THIS AS WELL, WITH A FIVE - PAGE DINNER MENU, SPICY OR NOT, WE WILL MAKE SURE THERE IS SOMETHING DELICIOUS FOR YOU TO ENJOY.”
BRIAN SEIDEL, SEIDEL’S MARDI GRAS OWNER
prepared when ordered.
They also provide onsite private parties in the back room and off-premise catering for events ranging from weddings to backyard gatherings.
A comfortable and welcoming experience guides all of their efforts, “We strive to offer a great, unique dining experience for everyone,” Seidel said. “Whether you’re dining in our back room or watching a game at the bar, we want to provide a relaxed atmosphere that all can enjoy. Our menu is also geared to this as well, with a five-page dinner menu, spicy or not, we will make sure there is something delicious for you to enjoy.”
Reflecting on COVID-19, Brian said there are too many changes to mention. Thinking back to that period of time, he said, “Being shut down twice for an extended period of time was one of the biggest hurdles. After opening, our restaurant was only operating at around 50% due to the strict spacing guidelines. Staffing was tough due to employ-
ees being ill and having to quarantine, essentially operating most times on a skeleton staff and not knowing who would be sick next.”
He continued, “Supply-chain disruptions made offering our complete menu nearly impossible and changed almost weekly what you couldn’t get next. Then there were price increases on everything from ingredients to latex gloves.”
Through it all, Seidel’s Mardi Gras actually attracted new customers because of the willingness to socially distance and follow guidelines.
“Prior to COVID, many people assumed everything on our menu is hot and spicy, which only about 20% of our menu is, the rest is traditionally prepared,” Brian said. “Word seemed to spread and our business definitely picked up to what the distancing guidelines would allow. We were still at 50% but our business started picking up earlier and continues (today). Most of these customers we still see on a regular basis, which we are extremely grateful for.”
Big Mambos’ owners treat customers the way they want to be treated
Story by Deb Brubaker
Travel down a small alley in Sunbury and you’ll find yourself at a Latin bistro — Big Mambos. Blink and you may miss it. But, behind the small take-out window, the Rodriguez family is preparing dishes that will make you feel like you’ve traveled to Mexico.
From the time he was a little boy, Ronny Rodriguez wanted to be a chef. In May of 2019, when he was 39, Ronny’s dream came true when he opened Big Mambos Latin Bistro. “My mom owned a bakery, and I helped decorate,” Rodriguez said. “But opening my restaurant is much different than just doing desserts.”
Big Mambos Latin Bistro
o 9-11 N Center St., Sunbury
o (570) 600-2122
o Tuesday: 11 a.m. to 7 p.m.; Thursday/Friday: 11 a.m. to 7 p.m.; Saturday: noon to 7 p.m.
Rodriguez learned quickly how long it took to do all the inventory, take out the trash, purchase the ingredients, cook the food, clean up, pay the bills, manage staff, etc.
“My grandfather, who owned a restaurant a long time ago across from the Selinsgrove Speedway, would be saying, ‘I told you so,’” he laughed.
Along with wife Nicki Rodriguez, the restaurant was freshly opened when COVID-19 hit. Since Big Mambos was a take-out-only restaurant, it stayed open while other restaurants had to close. “Open Monday through Saturday, we had two phone calls for take-out orders that week.”
The second week they had a couple more orders and that’s when they started “freaking out.”
“We didn’t know what to do,” Ronny said. That’s when the couple decided to post a special on the restaurant’s
Facebook page. “By mistake, Nicki made the post on her personal page. That mistake saved the restaurant — the phone began to ring.”
While other restaurants were adjusting their businesses to take-out, Ronny and Nicki were in a unique situation; they were already a take-out business. “Local businesses started calling us to place orders for their staff.”
The couple came up with all kinds of specials — even steering away from their Latin menu to include a wider range of American foods including cheesesteaks. “And that’s what got us through COVID.”
Once COVID was over Ronny, Nicki and their two children, Mason Orner and Mya Rodriguez, returned to their original plan of purchasing a food truck and opening a dinein restaurant. “We want people to walk in and feel like they are no longer in Sunbury but in a Latin area,” Nicki said.
With Ronny on the stovetop and grill, Nicki as the head of the line (pushes out the food), Mason, the kitchen runner (restocking items, filling in where needed, making smoothies and the famous Cubanos, winner of Sunbury’s Sandwich Stroll), and Mya as the hostess, the family hopes its business is known for their phenomenal food (such as fried rice, Cubanos, Wapah Shrimp, Sushi Shrimp and Mongolian Beef). “But, we also want to be known for how we treat our customers,” Ronny added. “I was once one of those guys (hungry, hard-working customer). So, I want to treat people the way I would want to be treated.”
Another integral part of the family team is Mona Bidelspach, or “Principal B,” as she is lovingly referred to. “Principal B has been our window keeper for six years, almost from the beginning,” Nicki said. The window keeper tracks all the take-outs — answers the phone, takes orders, handles the register and deals with the customers.
The family-run business, which survived some rough
Robert Inglis
Ronny and Nicki Rodriguez are coowners of Big Mambos Latin Bistro.
“W E WANT PEOPLE TO WALK IN AND FEEL LIKE THEY ARE NO LONGER IN SUNBURY BUT IN A LATIN AREA.
NICKI RODRIGUEZ, BIG MAMBOS LATIN BISTRO CO - OWNER
times, credits three things for its success: Prayer, dedication and consistency.
Jannet and Giovanni Tebar, who own their own family-run business, understand the challenges facing the Rodriguez family. “We’ve been eating there since their soft opening in 2019,” said Giovanni, owner of the Gentlemen’s Barbershop. “As a business owner, we like to support other familyrun businesses, and as a family we like to eat there because Nicki and Ronny make us feel like more than a customer — they make us feel like part of the family.”
The Tebars and their two boys eat at Big Mambos weekly and sometimes more often. “Their food is always fresh and hot,” Jannet said. “They take time to listen to the customers.”
Nicki and Ronny hope to play a more significant role in their community. They agree this business has humbled them.
“You never know what a person is going through,” Ronny said. “The business shows you how strong you have to be because people depend on me — everything we have is built into this business — and it’s in God’s hands now.”
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Robert Inglis
The indoor seating area at Big Mambos Latin Bistro.
o Amato’s Pizza & Family Restaurant
345 Duke St., Northumberland (570) 473-9744
Sunday: 11 a.m. to 8:30 p.m.; Wednesday – Saturday: 11 a.m. to 8 p.m.
Tuesday - Thursday: 7 a.m. to 2 p.m.; Friday: 7 a.m. to 7 p.m.; Saturday: 7 a.m. to 1 p.m.; Sunday: 7 a.m. to 1 p.m.
o Arrowhead Bar & Restaurant 8215 PA-405, Milton (570) 989-0372
Monday – Saturday: 7 a.m. to 9 p.m.
o Big Mambos Latin Bistro 9-11 N Center St., Sunbury (570) 600-2122
Tuesday: 11 a.m. to 7 p.m.; Thursday/Friday: 11 a.m. to 7 p.m.; Saturday: noon to 7 p.m.
o Boondocks Wood Fired Grill 5066 PA-890, Sunbury (570) 988-2882
Monday – Friday: 11 a.m. to 9 p.m.; Saturday: 4 p.m. to 9 p.m.
o Bottleworks
1139 N 4th St., Sunbury (570) 495-4065
Sunday: 11 a.m. to 7 p.m.; Monday – Saturday: 11 a.m. to 9 p.m.
o Brewser’s Sports Grille
839 W. Water St., Coal Township (570) 648-7122
Sunday/Monday: 11 a.m. to 9 p.m.; Thursday – Saturday: 11 a.m. to 9 p.m.
o Buzz’s Subs
34 E 8th St., Watsontown (570) 538-2850
Wednesday – Saturday: 4 to 8 p.m.
o Café 8448 PA-104, Mt. Pleasant Mills (570) 539-0043
Sunday – Thursday: 11 a.m. to 8 p.m.; Friday/Saturday: 11 a.m. to 9 p.m.
o Chestnut Street Deli
550 Chestnut St., Sunbury (570) 988-2230
Wednesday – Friday: 8 a.m. to 2 p.m.; Saturday: 8 to 11 a.m.
o China III 1178 PA-487, Paxinos (570) 648-1666
Monday – Thursday: 11 a.m. to 9 p.m.; Friday – Saturday: 11 a.m. to 10 p.m.
o China Cook
145 Main St., Watsontown (570) 538-9000
Tuesday – Sunday, 10:30 a.m. to 9:30 p.m.
o Ciro’s
122 Main St., Watsontown (570) 538-1522
Sunday: 11 a.m. to 9 p.m.;
Tuesday – Thursday: 11 a.m. to 9 p.m.; Friday/Saturday: 11 a.m. to 10 p.m.
o Coney Island Lunch
218 E Independence St., Shamokin (570) 648-9249
Tuesday – Thursday: 11 a.m. to 11 p.m.; Friday/Saturday: 11 a.m. to 1 a.m.
o Country Corner Café
60 S Market St., Elysburg (570) 672-2115
Sunday: 6 a.m. to 2 p.m.; Monday/Tuesday: 7 a.m. to 2 p.m.; Thursday/Friday: 7 a.m. to 2 p.m.; Saturday: 6 a.m. to 2 p.m.
o D&D’s Family Restaurant
219 Main St., Watsontown (570) 538-1181
Sunday: 7 a.m. to 2 p.m.; Tuesday – Friday: 7 a.m. to 2 p.m.; Saturday: 7 a.m. to noon
o Dal’s Pizza
900 W Shamokin St., Trevorton (570) 797-4161
Sunday: 2 p.m. to 8 p.m.; Wednesday/ Thursday – 11 a.m. to 8 p.m.; Friday/Saturday: 11 a.m. to 9 p.m.
o Ghezzi’s Restaurant Lounge 4181 PA-61, Paxinos (570) 648-0180
Tuesday – Saturday: 5 p.m. to 9 p.m.
o Good Wil’s Restaurant & Creamery 24 Weaver Lane, Milton (570) 523-6406
Sunday: 7 a.m. to 2 p.m.; Monday –Thursday: 6 a.m. to 7 p.m.; Friday: 6 a.m. to 8 p.m.; Saturday: 6 a.m. to 7 p.m.
o Giugi’s 320 Packer St., Sunbury (570) 286-9733
Sunday: 11 a.m. to 9 p.m.;
Tuesday – Thursday: 11 a.m. to 9 p.m.; Friday/Saturday: 11 a.m. to 10 p.m.
o Hannah’s 1142 W Shamokin St., Trevorton (570) 797-1950
Tuesday – Friday: 7 a.m. to 3 p.m.
o Heeter’s Drive-In Restaurant 36 Elysburg Road, Danville 570-275-5900
Open 7 days a week, 7 a.m. to 8 p.m.
o Heritage Restaurant
52 N Market St., Shamokin (570) 644-1724
Sunday: 11 a.m. to 6 p.m.; Wednesday/ Thursday: 11:30 a.m. to 9 p.m.; Friday/Saturday: 11:30 a.m. to 10 p.m.
o Jade Palace
620 S Front St., Milton (570) 713-1155
Sunday: 10:30 a.m. to 9:30 p.m.; Tuesday – Thursday: 10:30 a.m. to 9:30 p.m.; Friday/Saturday: 10:30 a.m. to 10:30 p.m.
o KND’s Pizza
262 S 4th St., Sunbury (570) 988-6625
Sunday – Thursday: 10:30 a.m. to 9:30 p.m.; Friday/Saturday: 10:30 a.m. to 11 p.m.
o Lisa’s Miltown Deli 48 Broadway St., Milton (570) 246-5252
Sunday: 8 a.m. to 2 p.m.; Monday –Wednesday: 11 a.m. to 3 p.m.; Thursday/Friday: 9 a.m. to 3 p.m.; Saturday: 8 a.m. to 3 p.m.
o Mansion House
201 Main St., Watsontown (570) 538-1276
Sunday: 3 p.m. to 7 p.m.; Monday/Tuesday: 4 p.m. to 8 p.m.; Thursday/Friday: 4 a.m. to 11 p.m.; Saturday: 3 p.m. to 8 p.m.
o Marlin’s Sub Shop
728 Market St., Sunbury (570) 286-6182
Sunday: 11 a.m. to 7 p.m.; Monday –Saturday: 8 a.m. to 9 p.m.
o Masser’s Restaurant 5281 PA-61, Paxinos (570) 648-9695
Sunday: 8 a.m. to 8 p.m.; Wednesday/ Thursday: 11 a.m. to 7 p.m.; Friday: 11 a.m. to 8 p.m.; Saturday: 8 a.m. to 8 p.m.
o Meiserville Inn 3679 PA-104, Mt. Pleasant Mills (570) 539-8526
Sunday: noon to 8 p.m.; Wednesday/ Thursday: 4 p.m. to 8 p.m.; Friday: 2:30 p.m. to 8 p.m.; Saturday: noon to 8 p.m.
o Midtown Bistro 323 Market St. Rear, Sunbury (570) 917-4600
Wednesday – Saturday: 4 p.m. to 2 a.m.
o Nickel Plate Bar & Grill 954 PA-487, Elysburg (570) 672-5277
Sunday: 11 a.m. to 8 p.m.; Thursday: 3 p.m. to 8 p.m.; Friday: 3 p.m. to 9 p.m.; Saturday: 11 a.m. to 9 p.m.
o On A Roll
92 Queen St., Northumberland (570) 701-1224
Tuesday/Wednesday – 10 a.m. to 7 p.m.; Friday/Saturday – 10 a.m. to 7 p.m.
o Original Italian Pizza and Restaurant
114 Northumberland Dr., Elysburg (570) 672-2450
Sunday – Thursday: 11 a.m. to 9 p.m.; Friday/Saturday: 11 a.m. to 10 p.m.
o Original Italian Pizza 23 Broadway St., Milton (570) 742-4453
Sunday: 11 a.m. to 8:30 p.m.; Tuesday –Thursday: 10:30 a.m. to 8:30 p.m.; Friday/Saturday: 10:30 a.m. to 9:30 p.m.
o Original Italian Pizza & Restaurant 150 E Independence St., Shamokin (570) 644-7621
Sunday – Thursday: 11 a.m. to 9 p.m.; Friday/Saturday: 11 a.m. to 10 p.m.
o Original Italian Pizza & Restaurant 339 Market St., Sunbury (570) 286-7990
Sunday – Thursday: 10 a.m. to 10 p.m.; Friday/Saturday: 10 a.m. to 11 p.m.
o Original Italian Pizza
37 Main St., Turbotville (570) 649-6168
Sunday: 11 a.m. to 9 p.m.; Tuesday – Saturday: 10 a.m. to 9 p.m.
o Packer House
24 N 3rd St, Sunbury (570) 556-7374; Thursday: 11 a.m. to 6 p.m.
o Penn’s Tavern
113 River Road, PA-147, Sunbury (570) 286-2007
Sunday: 11 a.m. to 3 p.m.; Tuesday – Saturday: 11 a.m. to 8 p.m.
o Pete’s Restaurant and Pizzeria
100 Chestnut St., Kulpmont (570) 373-1600
Sunday: 11 a.m. to 9 p.m.; Wednesday – Saturday: 11 a.m. to 9 p.m.
o Pizza Town
530 S Front St., Milton (570) 742-2672
Sunday – Saturday: 11 a.m. to 9 p.m.
o Pop Snyder’s Lunch
248 Market St., Sunbury (570) 286-0362
Monday – Saturday: 7 a.m. to 2 p.m.
o Ric-Mar Restaurant 2563 Point Township Dr., Northumberland (570) 473-3952
Tuesday – Saturday: 11 a.m. to 7 p.m.
o Scicchitano Bueno Pizza
962 Chestnut St., Kulpmont (570) 373-3050
Tuesday – Thursday: 11 a.m. to 8 p.m.; Friday/Saturday: 11 a.m. to 9 p.m.
o Schiano’s Ice Cream & More
5075 PA-147, Herndon (570) 758-3600
Sunday: 4 p.m. to 8 p.m.; Wednesday/ Thursday: 4 p.m. to 8 p.m.; Friday: 4 p.m. to 9 p.m.; Saturday: 1 p.m. to 9 p.m.
o Shanty Secrets
258 Boyd Station Road, Danville 570-205-0398
Open two days a week with reservation only: Friday: 6 to 9 p.m. Saturday: 5 to 9 p.m.
o Snyder’s 41 N 2nd St., Shamokin (570) 648-3366
Monday – Friday: 4:30 a.m. to 1 p.m.; Saturday: 4:30 a.m. to noon
o Southern BBQ
1051 S Front St., Sunbury (570) 492-9703
Winter hours: Thursday – Saturday: 11 a.m. to 6 p.m.
o Spangebergers Family Drive-In 640 Center St., Coal Township (570) 648-0652
Saturday, Sunday: 8 a.m to 8 p.m.; Wednesday – Friday: 8 a.m. to 7 p.m.
o Sublicious
5060-5098 Front St., Milton (570) 742-3005
Sunday: noon to 7 p.m.; Tuesday – Saturday: 11 a.m. to 8 p.m.
Heritage Restaurant celebrates region’s roots with artifacts, recipes
Story by Deb Brubaker
Seven years ago, a dilapidated building on the corner of Arch and North Market streets in Shamokin was thought to lack purpose or heritage. The thought of the townspeople was, “Is it gonna be torn down?”
Born and raised in Shamokin, Kathy Vetovich had a different vision. Knowing there was more to Shamokin than just coal, she saw the heritage of the city in that building.
“It was obvious to me there had to be a restaurant on this busy corner,” Vetovich said. “And the restaurant had to honor the strong heritage of Shamokin and its people.”
The next two years a crew of two, Vetovich and her husband Sam, turned that dilapidated building into a revitalized restaurant housing artifacts she’d gather from the city’s past. “I did all the dirty jobs no one else wanted to do,” Vetovich said.
One by one, Kathy gathered artifacts representing Shamokin’s history including: Three chandeliers from the Victorian Theater (built in 1918), the original store-front sign and bricks from the Fun Shop (built in 1909), the bar top from the Ye Old Coal Hole (opened in 1983), a barrel from Hex Warehouse, a clothes bin from the Shamokin Dress Company, a section of balcony fencing from the Masonic Lodge, F&S Brewing Co. chests and bottles, coal mining photos and objects, tables and chairs from Club 122, and several local business signs (Ziggy’s, Mac’s Hoagies, Cheers II, etc.).
Finally, in 2018, Kathy and Sam, opened The Heritage Restaurant. “It was an uphill climb, but we made it,” she
o Sunbury Sub Shop
712 Market St., Sunbury (570) 286-1790
Monday – Saturday: 10 a.m. to 8 p.m.
o Susquehanna Smokehouse 1115 PA-405, Milton (570) 523-9751
Wednesday – Friday: 3 p.m. to 9:30 p.m.
o Sweet Chaos 901 Market St., Sunbury (570) 917-4585
Sunday: noon to 7 p.m.; Wednesday: 11 a.m. to 7 p.m.; Thursday: 11 a.m. to 8 p.m.; Friday/Saturday: 2 p.m. to 8 p.m.
o The Fence Drive-In 1605 PA-405, Milton (570) 524-2865
o The Grille and Chop House at Indian Hills 1167 Old Reading Road, Paxinos
(570) 554-5650
Monday: noon to 7 p.m.; Wed. – Saturday: noon to 7 p.m.
o The Messy Napkin 631 E Chestnut St., Shamokin (570) 484-8879
Thursday: 7 p.m. to midnight; Friday/Saturday: noon to midnight
o The Old Farmer’s Table 4765 PA-54, Turbotville (570) 649-5114
Sunday: 7 a.m. to 2 p.m.; Monday: 5:30 a.m. to 8 p.m.; Tuesday: 5:30 a.m. to 2 p.m.; Wednesday – Friday: 5:30 a.m. to 8 p.m.; Saturday: 6:30 a.m. to 2 p.m.
o The Squeeze In 448 1/2 Market St., Sunbury (570) 863-2117
Sunday: noon to 7 p.m.; Monday – Saturday: 10 a.m. to 8 p.m.
o The Well Coffehouse 363 Stamm Road, Milton (570) 246-5585
Heritage Restaurant
o 52 N Market St., Shamokin
o (570) 644-1724
o Sunday: 11 a.m. to 6 p.m.; Wednesday/ Thursday: 11:30 a.m. to 9 p.m.; Friday/Saturday: 11:30 a.m. to 10 p.m.
said, laughing. A woman of vision, Kathy appears unafraid to color outside the lines. “I had the drive from God to fix up this building.”
The Heritage was up and running when something unexpected came through the door — COVID-19.
“We stayed open as long as we could but finally had to close and devise an alternate plan,” Kathy said. “We still had bills to pay.”
The Vetovichs decided to renovate the back into an outdoor seating area and focus more on take-out. “Luckily, the worst of COVID occurred in the spring and summer so customers could take advantage of the patio,” Kathy explained. “The patio was a big investment but a good one.”
Unexpected expenses included to-go containers, and food inventory prices went crazy. “To help offset these costs, we made our menu a little smaller and focused on the foods where the prices didn’t skyrocket,” Kathy said.
In August 2023, Kathy sold the restaurant to Edward and Wendy Manning, formerly of Bucks County, now of Shamokin.
“We moved to Shamokin because we identified with the people,” Edward said. “We love the community spirit and how everyone is so social. People don’t realize what they’ve got
Sunday: 8 a.m. to 1 p.m.; Monday – Friday: 7 a.m. to 4 p.m.
o Thyme & Table
100 E Independence St., Shamokin (570) 259-0242
Sunday: 9 a.m. to 4 p.m.; Wed –Friday: 4 p.m. to 8 p.m.; Saturday: 9 a.m. to 4 p.m.
o Tower of Pizza
101 E North St, Marion Heights (570) 373-1500
Sunday: 4 p.m. to 8 p.m.; Thursday: 4 p.m. to 8 p.m.; Friday: 3 p.m. to 9 p.m.; Saturday: 4 p.m. to 9 p.m.
o Turbotville Public House
305 Main St., Turbotville (570) 649-5420
Sunday: 11:30 a.m. to 8 p.m.; Monday – Wednesday: 3 p.m. to 10 p.m.; Thursday: 11:30 a.m. to 10 p.m.; Friday/Saturday: 11:30 a.m. to 11 p.m.
o Watson Inn
100 Main St., Watsontown (570) 538-1832
Sunday: 11 a.m. to 9 p.m.; Tuesday – Sat.: 11 a.m. to 9 p.m.
o Wayside Inn 6638 PA-61, Shamokin (570) 644-2012
Sunday: noon to 9 p.m.; Tuesday – Saturday: noon to 9 p.m.
o WhatNot Shoppe Café 700 N Shamokin St, Shamokin (570) 259-9282
Sunday: 7 a.m. to 2 p.m.; Wed. – Friday: 7:30 a.m. to 2:30 p.m.; Saturday: 7:30 a.m. to 2 p.m.
o White Oak Tavern 2706 PA-225, Herndon (570) 758-3512
Sunday: 8 a.m. to 9 p.m.; Wednesday/Thursday: 3 p.m. to 9 p.m.; Friday: 11 a.m. to 9 p.m.; Saturday: 8 a.m. to 9 p.m.
here in Shamokin.”
The Mannings see The Heritage Restaurant and Pub as a monument to the history of the region’s rich character. “We didn’t want to see this restaurant die,” Edward said.
“Our restaurant is about world-class entertainment for guests of all walks of life.”
Wendy compares The Heritage Restaurant and Pub to “Cheers” — a downtown restaurant and pub where everyone knows your name.
“We intentionally created a diverse menu — something for everyone — from our homemade Heritage Burger with homemade potato chips to the fish and chips to the Polish Platter (kielbasa, perogies, and Haluski — made from the recipe Edward’s grandmother used) to steaks and seafood.”
And, if you’re so inclined, the restaurant is known for its Espresso Martini.
The Mannings believe the economy still hasn’t overcome the effects of COVID. “It’s hard to find employees,” he said. “If it involves manual labor, you can’t find anyone near the levels before COVID. People got used to staying and working at home. Any job sitting at home behind a computer is flooded with applicants. But ask someone to come in to work, and you practically must beg for employees.”
The Mannings and Vetovichs (who remain investors and loyal customers) credit tenacity with the success of The Heritage Restaurant and Bar. “Dining with us is an experience from start to finish,” Edward informed. “Our food is second to none because everything is handcrafted. The atmosphere, service, and quality complete the evening.”
Kathy wrote a 20-page pamphlet highlighting the artifacts on display at The Heritage Restaurant and Pub. She encourages patrons to walk around and enjoy the memories that pay homage to the Shamokin area. Kathy’s reason for restoring that dilapidated building continues through the current owners, Edward and Wendy Manning, “Serving Our Future By Honoring Our Past.”
“O UR FOOD IS SECOND TO NONE BECAUSE EVERYTHING IS HANDCRAFTED. THE ATMOSPHERE, SERVICE, AND QUALITY COMPLETE THE EVENING.”
EDWARD MANNING, HERITAGE RESTAURANT CO - OWNER
Robert Inglis
The Heritage Restaurant in Shamokin has ample seating as well as a bar.
Hometown eatery County Line Restaurant enriches community
Story
and
photos by Cindy O. Herman
Sometimes a setback can be the jumpstart a person needs, which is what happened with Ronda Sheaffer, who was fired from County Line Restaurant, in Richfield, and went on to own it six years later.
County Line Restaurant
o 14206 Route 35, Richfield
o 717-694-3535
o “County Line Restaurant” on Facebook
o Monday through Thursday,
5 a.m. – 7 p.m.
Friday, 5 a.m. – 8 p.m.
Saturday, 5 a.m. – 7 p.m.
“I actually worked here from 2001 until 2016, and he (Curtis Lyter, previous owner) fired me. And it turned out that it all came to be a blessing,” Sheaffer said. “Two days after he fired me, Juniata Valley Bank hired me. I worked for them for six years and learned a lot of leadership and management skills and had a lot of growth, and I came to realize that I wasn’t the nicest employee.”
Curtis’s father, Jerry Lyter, hired Sheaffer. Before Curtis bought the restaurant, Sheaf -
fer and another waitress had been interested in purchasing it, but the timing wasn’t right.
“I was bitter at first, by all means,” she said of being fired. “It took two or three years until I kind of had my eyes opened. And I think that’s God’s plan.”
When it was time to sell County Line Restaurant, Jerry Lyter reached out to several people, including Sheaffer. Having worked in every position other than ordering food, she understood how the business functioned.
“This is how God works, that it circled back around to me,” Sheaffer said. “I met with Jerry on March 22, and we (she and her husband, Chad Sheaffer) signed the papers May 16.”
She quit her banking job on a Friday and opened the restaurant that Monday.
“We just jumped right into it,” she said. “To me, it’s old heart, new eyes. Because this place means a lot to me. These customers mean a lot. And if it weren’t for all the past owners, the County Line would not be where it is today.”
‘COOKED WITH LOVE’
In 2023, the Food Network’s “America’s Best Restau -
Customers at County Line Restaurant, in Richfield, can opt to sit at the bar or a table.
“I
T WOULD GET TO THE POINT WHERE I’D SEE PEOPLE WALK IN THE DOOR, AND I’D THROW THEIR ORDER ON. WHEN YOU COME, YOU FEEL AT HOME. YOU GET THAT HOME - COOKED MEAL THAT YOU DON’T JUST GET ANYWHERE.”
rant” reached out to do an episode about County Line Restaurant, which boosted business, Sheaffer said.
“It was neat, but even more so I liked the fact that we’re a small-town restaurant and got nominated, and that people who don’t know about us can see us,” she said. “It just helped to spread the word and to get our recipes known, things that people don’t know we make.”
County Line is known for its Pennsylvania Dutch foods — pot pie, ham and bean soup, meatloaf, chicken and waffles, rice pudding and more. Other than frozen items such as mozzarella sticks, they make their own food.
Sheaffer couldn’t say enough about the support of the local community. She appreciates having customers from as far as Lancaster, Mechanicsburg and other areas, but the regulars have her heart, including the coffee drinkers who stop in every morning to solve the world’s problems.
When she worked at County Line in 2015, she dealt with breast cancer. Her customers were supportive, something she’s never forgotten. She often said that when she was a breakfast cook, she “cooked with love.”
“It would get to the point where I’d see people walk in the door, and I’d throw their order on,” she said. “When you come, you feel at home. You get that home-cooked meal that you don’t just get anywhere.”
On a recent Saturday, Wayne C. and Kathleen Snyder enjoyed a meal with their son, Wayne D. Snyder, all of Mifflintown. It had been a while since they’d eaten at County Line Restaurant, Kathleen said, but they’d been there three times in the previous two weeks and loved it.
“We’ll be back,” she said. “It’s delicious.”
COMMUNITY SUPPORT
Community support goes both ways. County Line Restaurant closes at 2 p.m. during the week of Richfi eld’s Dutch Days carnival in July. On Independence Day, Sheaffer opens the kitchen at no charge to the Richfield Women’s Club for a ham and eggs fundraiser. Similar arrangements exist on Labor Day with the Richfi eld
o Amato’s Pizza
892 US-522, Selinsgrove (570) 374-8895
Tuesday through Saturday, 11 a.m. to 9 p.m.
o Axemann Tavern
102 N. Market St., Selinsgrove (570) 657-0933
Wednesday and Thursday, 4 to 10 p.m.
Friday and Saturday, 11 a.m. to 10 p.m. Sunday, 11 a.m. to 8 p.m.
o Bamboo Palace
200 S. Market St., Selinsgrove (570) 374-7777
Closed on Monday
Tuesday through Thursday, 11 a.m. to 9 p.m.
RONDA SHEAFFER,COUNTY LINE RESTAURANT OWNER
Sportsmen’s Club and New Year’s Day with the local Lions Club. She and Chad always attend and pay for their meal just like anyone else.
Sheaffer also appreciates the opportunity to make a difference in a young person’s life as the Lyters and Juniata Valley Bank did for her. She tries to teach her staff a good work ethic and is happy that among her 65 employees she’s hired some with learning disabilities and they’re doing a fantastic job, she said.
“I want to keep that reputation of, ‘Ronda will give you a chance,’” she said.
Last year, waitresses wore T-shirts saying, “We love our customers. We treat you like family … Which means, eat it and like it.” Customers got a kick out of it.
“I love the fact that it’s a community, and they pull together when somebody’s down, when somebody’s sick, when somebody passes away. We’re family,” Sheaffer said. “I love having that little hometown restaurant where people say, ‘Oh, County Line. I love County Line.’”
Friday and Saturday, 11 a.m. to 9:30 p.m. Sunday, 11:30 a.m. to 9 p.m.
o Bella’s Pizza
29 S. Market St., Selinsgrove (570) 374-2900
Monday through Thursday, 11 a.m. to 11 p.m.
Friday and Saturday, 11 a.m. to 12 a.m. Sunday, 11 a.m. to 9 p.m.
o Birdie’s Nest Restaurant
291 Golf Course Road, Middleburg (570) 765-7374
Saturday and Sunday, 7 a.m. to 6 p.m.
Monday and Tuesday, 11 a.m. to 8 p.m.
Wednesday, 11 a.m. to 7 p.m.
Thursday, 7 a.m. to 7 p.m.
Friday, 7 a.m. to 8 p.m.
o BJ’s Market Street Tavern and Oyster Bar
17 N. Market St., Selinsgrove (570) 374-9841
Monday through Thursday, 4 to 10 p.m.
Friday and Saturday, 11:30 a.m. to 11 p.m.
Sunday, 11:30 a.m. to 8 p.m.
Krista Dressler, waitress, takes orders from customers at County Line Restaurant.
Skeeter’s BBQ owner says good food, view bring in customers
As significant as the Susquehanna River is in our Valley, few restaurants are situated to offer views of it. At Skeeter’s BBQ, customers have seen crew teams racing across the water and eagles gliding above it.
Skeeter’s makes all their products in-house — soups, coleslaw, corn muffins, barbecued beans, desserts. But what really draws customers in is the hand-pulled pork, chicken, ribs and brisket made in their own smokers.
Denise Skotedis and her son, Alexander Skotedis, own the business that was started 20 years ago by their late husband and father, respectively, John Skotedis. His parents, Tedd and Janet Skotedis, opened Tedd’s Landing in 1962 at the intersection of Routes 11 and 15, in Shamokin Dam, just below the bluff where Skeeter’s is now located. The family also had a banquet facility called Tedd’s on the Hill.
Skeeter’s BBQ
o 106 Victor Lane,
Shamokin Dam
o 570-743-2727
o www.skeetersbbq.com
o Seasonal outdoor dining
Online ordering
Open 7 days a week
October - March
Sunday - Thursday
11 a.m. - 8 p.m.
Friday & Saturday
11 a.m. – 9 p.m.
April - September
Sunday - Thursday
11a.m. – 9 p.m.
Friday & Saturday
11a.m. – 10 p.m.
“Skeeter’s was John’s concept,” Denise Skotedis said. “Tedd’s Landing was a fine-dining restaurant, and my husband had the vision of getting away from the fine dining and doing a more fast casual concept. So we were one
of the first fast casuals back 20 years ago.”
She and Alexander closed the other two businesses and focused on Skeeter’s.
“We have a signature barbecue sauce, which is my husband’s recipe, and my son’s the only one who makes it,” Skotedis said. “In addition to our signature barbecue sauce, we also have a signature wing sauce. It’s tangy and spicy. We pride ourselves on homemade and made fresh.”
The family-friendly restaurant also has non-barbecue items, vegetarian items and gluten-free choices.
Top: Skeeter’s BBQ, in Shamokin Dam, offers outdoor dining during the spring, summer and fall. Above: Skeeter’s BBQ offers a wonderful view of the Susquehanna River.
Story and photos by Cindy O. Herman
LIVE MUSIC
Skeeter’s held its grand opening in July 2005 with live music outside, which led to annual spring weekends of music until customers suggested they host bands year-round. They settled on every other Sunday, at the time the slowest day, and continued until COVID shutdowns.
When they returned to music every other week, Sunday had become one of its busiest days. Monday is also busy, and Wednesday between October and March is Buy-OneGet-One Wing Night.
“So we do music every other Tuesday during the fall, winter, and spring, and then we take a pause in May because it’s very busy,” Skotedis said. “Music brings a nice energy. People look forward to supporting local musicians.”
When business ramps up in the warmer months, Skeeter’s doubles its seating with outdoor dining and increases its employees from about 25 to 50.
“We pick up a lot of travelers coming through the area,” Skotedis said. “Our busiest season is May through October, so we do larger bands outside in the summertime. In the wintertime we do duos or trios inside.”
THAT VIEW
The combination of home-cooked food, musical entertainment, outdoor dining and that wonderful view all help Skeeter’s BBQ stand out.
“Customers love sitting and watching Bucknell and Susquehanna crew teams practicing, so that’s a highlight,” Skotedis said. “Another highlight is, we have eagles that fly along the river and oftentimes you’ll see them flying by. We have a pretty unique location. We’re pretty lucky.”
Chantelle and William Jack, of Milton, praised both the food and that view.
“We love their pulled pork with the barbecue sauce and the coleslaw. And we love the view,” Chantelle said, pointing to a significantly depleted bottle of Skeeter’s sauce and adding, “Their homemade barbecue sauce is out of this world.”
As for William Jack, the chance to gaze up and down the
“C USTOMERS LOVE SITTING AND WATCHING BUCKNELL AND SUSQUEHANNA CREW TEAMS PRACTICING, SO THAT’S A HIGHLIGHT. ANOTHER HIGHLIGHT IS, WE HAVE EAGLES THAT FLY ALONG THE RIVER AND OFTENTIMES YOU’LL
SEE THEM FLYING BY.
WE HAVE A PRETTY UNIQUE LOCATION. ”
DENISE SKOTEDIS,SKEETER’S BBQ OWNER
Susquehanna River is the biggest draw.
“They could get away with selling microwave burritos, the view is so good,” he said with a grin.
When her husband died, Denise Skotedis decided to leave behind her career as an interior designer and throw her energy into Skeeter’s, a decision she said came with some heartache and some joy.
She loves hearing people rave about the view or about the rowing shells hanging from the peaks of the vaulted cathedral ceiling. She loves seeing how excited customers get watching the activity on the river.
People enjoy seeing their food being prepared right in front of them with Skeeter’s open kitchen concept, and they enjoy relaxing with friends and family in the outdoor dining area with the backdrop of the 1940s Skeeter’s truck, restored by Alexander.
“Skeeter’s has a long family history, and we’re very lucky to have such a great property and a wonderful clientele. If we didn’t have the clientele, obviously, we wouldn’t be here,” Skotedis said. “It’s all of the above that I love, as well as our dedicated team that makes being in the Skeeter’s restaurant business rewarding.”
The camaraderie of the staff at Skeeter’s BBQ is easy to detect. Denise Skotedis, left, Sarah Thomas, backof-house production manager, and Finian Martin, front-of-house server.
o Bot’s Tavern
7 S. Market St., Selinsgrove (570) 374-9074
Monday through Thursday, 4 to 11 p.m. Friday, 4 p.m. to 2 a.m.
Saturday, 1 p.m. to 2 a.m. Sunday, 3 to 8 p.m.
o Bridgeside Café
127 S. Main St. #1084, Middleburg (570) 837-2237
Monday, Tuesday, Thursday, Friday, 7 a.m. to 2 p.m. Saturday, 7 a.m. to 3 p.m.
o China Wok 8233 US-522, Middleburg (570) 837-1888
Sunday, Monday, Wednesday, Thursday, 11 a.m. to 3 p.m.
Friday and Saturday, 11 a.m. to 9:30 p.m.
o Country Creamery 3694 PA-204, Selinsgrove (570) 374-3700
Tuesday — Saturday, 11 a.m. to 9 p.m.
o County Line Restaurant 14206 PA-35, Richfield (717) 694-3535
Monday through Thursday, Saturday, 5 a.m. to 7 p.m. Friday, 5 a.m. to 8 p.m.
o Cruisers Cafe 8448 PA-104, Mount Pleasant Mills (570) 539-0043
Sunday through Thursday, 11 a.m. to 8 p.m. Friday and Saturday, 11 a.m. to 9 p.m.
o El Torito Mexican Restaurant 3255 N. Susquehanna Trail, Shamokin Dam (570) 203-1231
Monday through Thursday, 11 a.m. to 9 p.m. Friday and Saturday, 11 a.m. to 10 p.m. Sunday, noon to 8 p.m.
o Frank’s Original Italian Pizza 25620 US-522, McClure (570) 658-3220
Tuesday through Thursday, 10:30 a.m. to 9 p.m.
Friday and Saturday, 10:30 a.m. to 10 p.m. Sunday, 11 a.m. to 9 p.m.
o Hotel Middleburger
243 E. Main St., Middleburg (570) 837-5258
Wednesday and Thursday, 11 a.m. to 7 p.m. Friday, 11 a.m. to 8:30 p.m. Saturday, 4 to 8 p.m. Sunday, 11 a.m. to 2 p.m.
o Isabella’s Restaurant and Cocktail Lounge
23 S. Market St., Selinsgrove (570) 374-0255
Closed Sunday Monday through Saturday, 4 to 11 p.m.
o JB’s Pizzeria
8 Fisher Road, Selinsgrove (570) 743-4441
Closed Monday through Wednesday Thursday through Sunday, 11 a.m. to 9 p.m.
o Kind Café
16 N. Market St., Selinsgrove (570) 374-0663
Closed on Monday Tuesday through Saturday, 8 a.m. to 3 p.m. Sunday, 9 a.m. to 2 p.m.
o Kreamer Freeze
6402 US-522, Middleburg (570) 837-3582
Closed on Sunday Monday through Saturday, 11 a.m. to 9 p.m.
o La Cocina Del Don
271 N. Susquehanna Trail, Selinsgrove (717) 421-0398
Closed on Sunday Monday, 11 a.m. to 8 p.m.
Tuesday through Saturday, 11 a.m. to 9 p.m.
o McFly’s Diner
3294 Main St., Port Trevorton (570) 374-2840
Closed on Monday and Tuesday Wed. and Thursday, 11 a.m. to 8 p.m. Friday through Sunday, 7 a.m. to 8 p.m.
o Meiserville Inn
3679 PA-104 (570) 539-8526
Wednesday and Thursday, 4 to 8 p.m. Friday, 2:30 to 8 p.m. Saturday and Sunday, 12-8 p.m.
o Middlecreek Café
127 S. Main St. #1084, Middleburg (570) 837-2237
Closed on Sunday and Wednesday Monday, Tuesday, Thursday through Saturday, 7 a.m. to 2 p.m.
o OIP Xpress
31 S. Market St., Selinsgrove (570) 374-6479
Monday through Thursday, 11 a.m. to 9 p.m. Friday and Saturday, 11 a.m. to 10 p.m. Sunday, 2:45 to 9 p.m.
o Pepper Tree 2061 US-522, Selinsgrove (570) 374-7211
Closed Sunday and Monday
Tuesday through Friday, 6 a.m. to 2 p.m. Saturday, 6 to 11 a.m.
o Pizza Ruhls
634 Kreamer Ave., Kreamer (570) 374-2079
Closed on Sunday and Monday
Tuesday through Friday, 11 a.m. to 8 p.m. Saturday, noon to 8 p.m.
o Rayauda’s Restaurant
19231 US-522, Beaver Springs (570) 658-7025
Closed on Monday
Tuesday through Saturday, 6 a.m. to 8 p.m.
Sunday, 6 a.m. to 2 p.m.
o Selin’s Grove Brewing
121 N. Market St., Selinsgrove (570) 374-7308
Closed on Monday and Tuesday Wednesday, 5 to 9 p.m.
Thursday, 4 to 9 p.m.
Friday and Saturday, 11 a.m. to 10 p.m. Sunday, 10 a.m. to 2 p.m.
o Selinsgrove Hotel
225 N. Market St., Selinsgrove (570) 374-1999
Wednesday through Saturday, 11 a.m. to 2 a.m.
Sunday through Tuesday, 6 p.m. to 2 a.m.
o Skeeter’s BBQ 106 Victor Lane, Shamokin Dam (570) 743-2727
Sunday through Thursday, 11 a.m. to 8 p.m.
Friday and Saturday, 11 a.m. to 9 p.m.
o Sushi Masa
801 N. Market St., Selinsgrove (570) 374-9888
Closed on Monday
Sunday, Tuesday through Thursday, 11 a.m. to 9 p.m.
Friday and Saturday, 11 a.m. to 10 p.m.
o The Old Mill Coffeehouse 14264 PA-35, Richfield (717) 694-3292
Sunday, 7 a.m. to 8 p.m.
Monday and Tuesday, 5 a.m. to 8 p.m.
Wednesday through Friday, 5 a.m. to 9 p.m.
Saturday, 6 a.m. to 8 p.m.
o The Rise & Shine Café
8370 PA-104, Mount Pleasant Mills (570) 539-8400
Monday through Friday, 6 a.m. to 2 p.m. Saturday, 6 to 11 a.m.
o Vince’s Pizza
19619 US-522, Beaver Springs (570) 658-6100
Open daily from 6 a.m. to 9 p.m.
o Vinnie’s Pizza
33 S. Main St., Middleburg (570) 837-5100
Closed on Monday
Tuesday through Thursday, 11 a.m. to 8 p.m.
Friday and Saturday, 11 a.m. to 9 p.m.
Sunday, 3 to 8 p.m.
o Wicked Dog Grille
28 S. Market St., Selinsgrove (570) 600-3647
*Undergoing renovations
UR AR RI VA L
RelaxinMontgomery’s onlyrooftoppoolandspa.EscapetotheeleganceofMobile’s historicBattleHouseHotel.ComeexperienceAlabama’s tophotels,resorts,andcoursesalongtheRobert TrentJonesGolf Trail.Stayineightluxuryhotelsandplay26world-classcoursesfromthe TennesseeRivertoMobileBay.Laugh,play,explore,andrelaxinpicturesquesettings.Pamperyourselfinluxuryspas. Teeoffwithfamily andfriends. Walktoareaattractions.Enjoyfarm-to-tablecuisine.It’s timetoplanyournexttriptotheRobert TrentJonesGolf Trail. To learnmore, visi t rtjgol f.comor call 800.9 49.4 444 We will behere awai ting your arri val.
o 45W
374 Chestnut St., Mifflinburg (570) 541-9816 or on Facebook
Closed Sunday through Tuesday
Wednesday, Thursday, Friday, 9 a.m. to 2 p.m. Saturday, 9 a.m. to 3 p.m.
o Abrana Marie’s 48 N. 2nd St. Lewisburg (570) 768-4407
Closed Sunday through Tuesday
Wed., Thursday, Friday, 11 a.m. to 8 p.m. Saturday, 4:30 to 8 p.m.
o Alee’s Cafe
232 Market St., Lewisburg (570) 523-7777
Closed Thursday
Monday, Tuesday, Friday, 11 a.m. to 6 p.m.
Sunday, Wed., Saturday, 11 a.m. to 4 p.m.
o Allenwood Cafe
16722 US-15, Allenwood (570) 538-1067
Sunday, 7 a.m. to 1 p.m.
Monday, Tuesday, Wednesday, Thursday, 7 a.m. to 8 p.m.
Friday and Saturday, 6 a.m. to 8 p.m.
o All-Star Bagels
300 Market St. Lewisburg (570) 213-4277
Monday through Saturday, 6 a.m. to 2 p.m.
Sunday, 7 a.m. to 2 p.m.
o Amami Kitchen and Espresso Bar 103 S. 6th St., Lewisburg (570) 490-7857
Closed on Monday
Tuesday through Saturday, 9 a.m. to 3 p.m. Sunday, 10 a.m. to 2 p.m.
o Banty Rooster Restaurant 4803 Old Turnpike Road, Lewisburg (570) 524-9820
Closed on Monday
Sunday, Tuesday, Wednesday, Thursday, 9 a.m. to 3 p.m.
Friday and Saturday, 9 a.m. to 8 p.m.
o Bonanza
300 Commerce Park Dr., New Columbia (570) 568-1200
Monday through Thursday, 11 a.m. to 7:30 p.m.
Friday, 11 a.m. to 8 p.m.
Saturday and Sunday, 8 a.m. to 8 p.m.
o Boomerang’s Bar & Grill Inc. 17705 Old Turnpike Road, Millmont (570) 922-1232
Sunday through Thursday, 7:30 a.m. to 12 a.m.
Friday and Saturday, 7:30 a.m. to 2 a.m.
La Primavera owner wanted restaurant to share family recipes
Story and photos by Jerri Brouse
Vito Mazzamuto had one goal when he opened La Primavera Italiano Ristorante & Pizzeria in 2000 — to offer a nice, sit-down restaurant that served authentic Italian food.
Originally from Sicily, Mazzamuto said his father was a farmer. He moved the family to the United States, specifically New Jersey, in 1973.
“Dad learned everything in a few weeks,” Mazzamuto said. “We didn’t have much, and we learned to work hard.”
As an adult, Mazzamuto went back to Sicily for a few years and got married before he returned to America to open a number of Original Italian Pizza (OIP) restaurants with his brother Salvatore. The pair purchased the OIP in Mifflinburg in 1985, followed by additional restaurants across Pennsylvania including those in Lewisburg, Ashland, Danville, Millville and Beavertown.
Despite their success, Mazzamuto still had dreams of a spacious sit-down restaurant where he could serve up the recipes handed down through the family.
“I always wanted to put a nice, sit-down restaurant in Lewisburg,” Mazzamuto said.
Since its opening, La Primavera has grown into an area favorite, where guests can not only enjoy an authentic Italian meal, but can use the event room or outdoor, covered patio to celebrate weddings, re-
La Primavera
o 2593 Old Turnpike Road, Lewisburg. o 570-523-1515
o laprimaverarestaurant.net
o Open Tuesday through Sunday 11 a.m. to 10 p.m.
Tuesday through Thursday 11 a.m. to 11 p.m.
Friday and Saturday 11 a.m. to 9 p.m. Sunday
unions, baby and bridal showers or to hold meetings.
“We do a lot of dinners, weddings, graduations, showers, a little bit of everything,” Mazzamuto said.
“Christmastime always keeps us busy, too.”
The restaurant is well-known for its Sunday brunch buffet.
The menu includes basic Italian favorites such as spaghetti, fettuccine Alfredo, lasagna and eggplant parmesan, as well as slightly fancier dishes such as chicken marsala, steak and veal. His favorite meals to cook, though, are seafood.
“I usually choose a seafood dish as a chef’s special, I like to cook lobster tail with scallops,” Mazzamuto said. “I always have five to eight different specials each week.”
They make their own sauce, meatballs and pizza dough and his wife, Giuseppa, makes all of the desserts.
“We don’t just throw it all together,” he said. “We cook everything fresh.
Vito Mazzamuto, right, stands with son-in-law Giuseppe Giambanco in the La Primavera kitchen in Lewisburg.
“W
We make the bread for our subs — we don’t make anything from a can.”
Mazzamuto started learning how to cook from the time he was a child.
“I started when I was around 9,” he said. “I started working in the family business, and learned a lot in the field.”
It worked much the same way for his own daughter, Phyllis Giambanco. She and her husband, Giuseppe, own and operate the OIP in Lewisburg.
“She worked and grew up in the business,” he said. “That’s what she wanted to do.”
Things may be going smoothly now, but Mazzamuto admitted the COVID-19 pandemic was a scary time to be a business owner.
“It was a disaster,” he recalled. “The phone just kept ringing with people canceling. We saw $100,000 in parties and events cancel in those first two months. It was scary and we didn’t know where we would be in a few months.”
But the Mazzamutos persevered.
“Having the outdoor patio helped,” he said. “We were able to use the outside space to sit people, and we did a lot of to-go packages.”
Casey Carusso has been the manager at La Primavera for 20 years. She said during the pandemic they did so much curbside pick-up they had tables lined up in the hallways just to hold all of the orders.
“The community really came out and supported us,” Mazzamuto said. “Our regular customers helped out by coming in and getting food to go.”
Eventually he got some financial help from the government and by the summer of 2020, he was able to reopen at least the outside seating area for regular business.
Eventually, things returned to normal and Mazzamuto is back to spending his days taking phone calls, cooking and prepping food for the day while also tending to the business side of things.
The restaurant is open six days a week and can sit 450 people between the inside and outdoor seating spaces.
VITO MAZZAMUTO, LA PRIMAVERA OWNER
Employee numbers range from 15-25 at any given time and includes waiters/waitresses, kitchen staff, cooks and more.
Mazzamuto said he has no plans for retirement.
“Right now we plan to work as long as we feel good,” he said.
He and Giuseppa enjoy traveling back and forth to Italy several times a year to visit his mother, who is 93.
“We want to have fun and get away for a little bit but we love it here,” he said.
Casey Carusso has been the manager at La Primavera for the past 20 years.
o Brasserie Louis
101 Market St. Lewisburg (570) 524-5559
Closed Tuesday and Wednesday Sunday, 11 a.m. to 2 p.m. Monday, 5 to 9 p.m. Thursday, 5 to 10 p.m. Friday and Saturday, 5 to 11 p.m.
o Brendan’s Towne Tavern
600 Market St. Lewisburg (570) 524-0821
Open every day, 11 a.m. to 2 a.m.
o Bull Run Tap House 605 Market St, Lewisburg (570) 524-2572
o Chilly Willy’s 118 Main St., Hartleton (570) 922-4212
Closed on Monday Tuesday through Sunday, 11 a.m. to 8 p.m.
o China Chef
301 E. Chestnut St., Mifflinburg (570) 966-7708
Open daily from 12:30 to 8 p.m.
o Cycle Up Cafe
429 Market St., Lewisburg (570) 413-1705
Closed on Monday Tuesday through Saturday, 7:30 a.m. to 6 p.m. Sunday, 7:30 a.m. to 4 p.m.
o Dave’s Dawgs on Market 606 Market St., Lewisburg (570) 863-8466
Closed Sunday through Tuesday Wednesday through Saturday, 5 p.m. to 2 a.m.
o DC Coffee & Tea Company 7 Cedar Green Center, Mifflinburg (570) 966-6400
Closed on Sunday Monday through Saturday, 6:30 a.m. to 4:30 p.m.
o Eastside Diner
349 E. Chestnut St. Mifflinburg (570) 966-0404
Closed on Tuesday Monday, Wednesday, Thursday, 5:30 a.m. to 3 p.m.
Friday and Saturday, 5:30 a.m. to 7 p.m. Sunday, 7 a.m. to 3 p.m.
o Elizabeth’s An American Bistro 412 Market St., Lewisburg
(570) 523-8088
Closed Sunday through Tuesday Wednesday through Saturday, 11:30 a.m. to 2:30 p.m. and 4:30 to 8:30 p.m.
o Forest House Hotel Inc. 10410 Buffalo Road, Mifflinburg (570) 966-0349
Closed on Monday Sunday, 9 a.m. to 10 p.m.
Tuesday and Wednesday, 1 to 10 p.m.
Thursday, 1 p.m. to 12 a.m.
Friday and Saturday, noon to 2 a.m.
o Fuji Steakhouse 199 AJK Blvd. Lewisburg (570) 523-9999
Closed on Monday
Sunday, Tuesday, Wednesday, Thursday, 10 a.m. to 3 p.m. and 4 to 9 p.m.
Friday, 10 a.m. to 9 p.m. Saturday, 10 a.m. to 3 p.m. and 4 to 9:30 p.m.
o Gram’s Eatery
21 N. 3rd St., Lewisburg (570) 522-0230
Closed on Monday Tuesday, 8:30 a.m. to 7 p.m.
Wednesday through Friday, 8:30 a.m. to 2:30 p.m.; Saturday and Sunday, 8:30 a.m. to 2 p.m.
o Heng Ji Restaurant
428 Market St., Lewisburg (814) 777-7166
Closed on Monday
Tuesday through Sunday, 11 a.m. to 9 p.m.
o Jackass Brewing Company 2268 Old Turnpike Road, Lewisburg (570) 551-0876
Monday through Thursday 4 to 8 p.m.
Friday and Saturday, 11 a.m. to 10 p.m.
Sunday, 11 a.m. to 8 p.m.
o Joy Thai Cuisine
325 N 10th St., Lewisburg (570) 523-8481
Closed on Monday
Tuesday through Thursday, 11:30 a.m. to 8 p.m.
Friday and Saturday, 11:30 a.m. to 9 p.m.
Sunday, 11:30 a.m. to 7 p.m.
o JRs Soft Pretzels
230 Market St., Lewisburg (717) 327-7558
Closed on Sunday and Monday
Tuesday, 7 a.m. to 3 p.m.
Wednesday through Friday, 7 a.m. to 5 p.m. Saturday, 7 a.m. to 4 p.m.
o La Casa de Pizza
524 Market St., Lewisburg (570) 523-9333
Closed Sunday, Monday, Tuesday
Wednesday to Saturday, 11 a.m. to 9 p.m.
o La Primavera Italiano Ristorante 2593 Old Turnpike Road, Lewisburg (570) 523-1515
Closed on Monday
Sunday, 11 a.m. to 9 p.m.
Tuesday through Thursday, 11 a.m. to 10 p.m.
Friday and Saturday, 11 a.m. to 11 p.m.
o Larry’s Pizza and Subs
34 Chestnut St., Mifflinburg (570) 966-5012
Sunday, 11 a.m. to 8 p.m.
Monday through Thursday, Saturday, 11 a.m. to 9 p.m. Friday, 11 a.m. to 10 p.m.
o Lewisburg Delicatessen 334 Market St., Lewisburg (570) 522-1060
Closed on Sunday
Monday through Friday, 10 a.m. to 6 p.m. Saturday, 10 a.m. to 3 p.m.
o Lewisburg Hotel
136 Market St., Lewisburg (570) 523-7800
Closed on Sunday
Monday, Wed., 4 to 10 p.m.
Tuesday, 4 to 10 p.m., music from 6 to 8 p.m.
Thursday through Saturday, noon to 10 p.m.
o Lil’ Eatery
145 E. Chestnut St., Mifflinburg (570) 597-2291
Closed on Monday
Tuesday through Saturday, 10 a.m. to 7 p.m.
Sunday, 10 a.m. to 5 p.m.
o Matty’s Sporthouse Grill 74 Walter Dr., Lewisburg (570) 523-3266
Sunday through Thursday, 11 a.m. to 9 p.m.
Friday and Saturday, 11 a.m. to 10 p.m.
o May’s Drive-In Restaurant 2675 PA-405, Milton (570) 523-8092
Open daily, 7 a.m. to 7 p.m.
o Original Italian Pizza 165 AJK Blvd., Lewisburg (570) 523-6610
Sunday, Tuesday through Thursday, 10:30 a.m. to 9:15 p.m.
Friday and Saturday, 10:30 a.m. to 10:15 p.m.
o Original Italian Pizza 914 Chestnut St., Mifflinburg (570) 966-3885
Sunday through Thursday, 10:30 a.m. to 9 p.m. Friday and Saturday, 10:30 a.m. to 10 p.m.
o Paris Bakery and Cafe 335 Market St., Lewisburg (570) 884-2138
Monday through Saturday, 6 a.m. to 9 p.m. Sunday, 8 a.m. to 5 p.m.
o Peking Garden Restaurant
310 N 10th St, Lewisburg (570) 524-7787
Closed on Wednesday Thursday to Tuesday, 11 a.m. to 9 p.m.
o Pi Pizza
316 Market St., Lewisburg (570) 452-3295
Closed on Sunday Monday through Saturday, 11 a.m. to 7:30 p.m.
o Purple Cow 4716 Old Turnpike Road, Lewisburg (570) 524-6195
Sunday, 2-8 p.m.
Monday through Thursday, 11 a.m. to 8 p.m.; Friday and Saturday, 11 a.m. to 8:30 p.m.
o Rusty Rail Brewing Co. 5 N 8th St., Suite #1, Mifflinburg (570) 966-7878
Open daily, 11 a.m. to 8 p.m.
o Saffron
235 Market St., Lewisburg (570) 524-2002
Tuesday through Saturday, 5 to 9 p.m.
o Scarlet D Tavern 264 Chestnut St., Mifflinburg (570) 966-5400
Closed on Monday and Tuesday
Wednesday, Thursday, 4 to 11 p.m.
Friday, 3 p.m. to midnight Saturday, noon to midnight Sunday, noon to 8 p.m.
o SilverMoon Diner
150 Silvermoon Lane, Lewisburg (570) 551-2095
Wednesday through Friday, 6 a.m. to 2 p.m. Saturday, 6 a.m. to noon Sunday, 6 a.m. to 4 p.m.
o Street of Shops Restaurant
100 N. Water St., Lewisburg (570) 523-0420
Closed Monday and Tuesday
Wednesday through Sunday, 8 a.m. to 2 p.m.
o Sushihanna
528 Market St., Lewisburg (570) 523-0232
Monday, Tuesday, Thursday through Saturday, 11 a.m. to 9:30 p.m. Sunday, noon to 9 p.m.
o Taste of Little Italy
814 Market St., New Berlin (570) 600-6899
Tuesday through Thursday, 10:30 a.m. to 9 p.m.
Friday and Saturday, 10:30 a.m. to 10 p.m. Sunday, 11 a.m. to 9 p.m.
o Toninos Pizza
325 N 10th St., #100, Lewisburg (570) 768-4225
Monday through Saturday, 10:30 a.m. to 9 p.m. Sunday, 11 a.m. to 9 p.m.
o Trevina 434 Market St., Lewisburg (570) 433-5033
Sunday – 8 a.m. to 3 p.m.
Monday – Thursday: 4 to 9 p.m. (Bar open until 10 p.m.); Friday – 4 to 10 p.m.; Saturday – 12 -10 p.m. (Bar open until 12 a.m. Friday/ Saturday)
o Venarri’s Pizza 610 Market St., Lewisburg (570) 524-0444
Monday through Saturday, 11 a.m. to 8 p.m. Sunday, noon to 8 p.m.
o Yung Ting Chinese Restaurant 7445 Westbranch Highway, Lewisburg (570) 524-7582
Monday, Wednesday, Thursday, 11 a.m. to 8:30 p.m. Friday and Sat., 11 a.m. to 9:30 p.m.; Sunday, 11:30 a.m. to 8:30 p.m.
Forest House Hotel persists despite fire and COVID
Story and photos by Jerri Brouse
Melanie Page and her husband, Matthew Mackley, took a leap of faith when they purchased the Forest House Hotel in May 2016. With her knack for numbers and love for cooking, and his previous experience in the restaurant business, the pair felt confident they could make it work.
Page, a 2001 graduate of Mifflinburg Area High School, had formerly worked as an accountant, but decided in 2016 she was ready for something new. She had helped out at the bar/restaurant under the previous owners from time to time.
“I wanted to change jobs and this place was for sale, so we decided to go for it,” Page said. “We sat down with previous owner, looked over the information and realized as long as we work hard, we can make it happen.”
Page was ready to handle the numbers side of the operation and do the cooking, and Mackley was on board to handle maintenance.
“I would have loved to have gone to culinary school, but I didn’t want to leave the area,” Page said.
She does about 95% of the cooking and also works behind the bar.
The Forest House Hotel is Union County’s longest, continually operating business, opening its doors in 1864.
“In the 1800s and 1900s, it turned into a hunting cabin and the hunters would all come here to drink and that’s how it all started,” Page said.
Becoming the newest owners of a longstanding business such as the Forest House had its challenges.
“It was slow going at first,” Page said.
Over the next few years, though, the couple worked to create a unique menu, offer entertainment and create ways to engage with the community.
Unfortunately, tragedy struck in August 2021 when the restaurant/bar and hotel burned to the ground.
“We had just closed for the night, after we had been working on a brand new menu and ideas,” Page recalled. “We went to bed, but my aunt and uncle have a scanner and heard the call. They called us.”
By the time they got there, it was too late. Page was gutted, but said the decision to rebuild was an easy one.
“W E ARE VERY FAMILY ORIENTED. WE BUILT A NEW PLAYGROUND SET AND WE HAVE THREE PONDS OUT BACK THAT ARE FULLY STOCKED WITH FISH EVERY YEAR. PEOPLE CAN COME TO FISH ANYTIME, AND WE HOST AN ANNUAL FISHING DERBY IN MAY FOR THE KIDS THAT HAS FOOD, PRIZES, GIVEAWAYS AND MORE.”
MELANIE PAGE, FOREST HOUSE HOTEL OWNER
“This place is my heart and soul,” she said. “I can’t let it go until I have to.”
The fire set them back, but Page said they built back better, from the studs up.
Since they’ve reopened, business has continued to grow each year.
“As it would turn out, the fire, in the end, was sort of a blessing in disguise,” Page said.
Renovations included keeping the same basic layout, but opening up the space by removing some walls. They also added a game/event room that is available to the public for events and is also used to host a local dart league.
Everything is basically the same upstairs, with five rooms plus an apartment.
“We had 10 rooms, but during the rebuild we chose to utilize the space differently,” she said.
Page credits the community and her staff for the success of the business.
“Our community is absolutely wonderful,” she said. “And we are very community oriented.”
Page said they always try to help out with any event, including sports activities, fundraisers, benefits and for the schools.
One of the ways the community showed its support was during COVID, when Page said their regulars went out of their way to order food.
“We were busier than we ever expected,”
she said. “We ended up selling more than 10 times the amount of food than when we were open.”
Several local businesses would purchase 100 gift certificates at a time, and hand them out to their employees as thank-yous.
“Five or six different companies came in and did it,” she said. “That was absolutely wonderful.”
The Forest House Hotel is considered a bar but “basically it’s a day bar.”
“We are very family oriented,” Page said. “We built a new playground set and we have three ponds out back that are fully stocked with fish every year. People can come to fish anytime, and we host an annual fishing derby in May for the kids that has food, prizes, giveaways and more.”
The menu includes mostly burgers, sandwiches and appetizers, but on weekends there is a sit-down, homecooked meal option that varies — sometimes it’s filled chicken breast, sometimes chicken and waffles, or steak
and lobster.
Each day of the week offers a standing special — for example, Tuesdays are $2.25 burgers and fries nights, Wednesday is wing night and Thursday is an $8 meal. On Fridays and Saturdays you’ll find a fish special and on Sundays, there’s a breakfast menu and a taco bar.
Everything is locally sourced from meat markets, farmers markets and fresh produce stands.
“That just makes everything so much better,” Page said. With all of the changes it wouldn’t be unusual to lose some clientele, but at the Forest House, that didn’t happen.
“We are busy from the time we open until the bar closes,” Page said.
And that makes her happy. She’s currently working on a new spring menu and invites everyone to come and check them out.
“Come see our friendly staff, enjoy a home-cooked meal at reasonable prices,” Page said.
Above: The Forest House Hotel is located along Route 192 just outside of Mifflinburg. Left: Melanie Page, owner of Forest House Hotel in Mifflinburg, stands behind the bar.
Gathering at gardens
Spaces give community a place to grow and get in touch with nature
and touch
Story by Cindy O. Herman
Gardeners get it. The moist smell of freshly dug soil, the hopes when tamping in a leafy seedling, the struggle against weeds and pests … the quiet joy when plants bloom and are harvested.
tions in the Susquehanna River Valley:
SHAMOKIN COMMUNITY GARDENS, POCKET PARKS
But for those who don’t have space for a vegetable patch or who like to chat with neighbors while fussing over their flowers, community gardens are just the thing.
People driving by one of Shamokin Community Gardens and Pocket Parks often honk their horns and yell, “Good job!” Susan Ward, president of Shamokin Community Gardens appreciates the gesture, though she’d prefer they signed on to volunteer, too.
Here is a sample of loca-
There’s more to maintaining a community garden than weeding and watering. The Shamokin Community Gardens started with a vacant Sunbury Street lot transformed into the Gateway
Photo courtesy of Danville School Community Garden website Families enjoy letting their kids dig in the dirt and grow plants at the Danville School Community Garden.
Garden. Volunteers hauled away garbage and crumbled raised beds from a previous attempt and held fundraisers to purchase tools and lumber.
They’ve also created the Claude Kehler Garden on Arch Street, Volunteer Park across the creek from there, 27 stone planters along Market Street Park, a garden around The Hiker monument at Lincoln and Market Streets, a pollinator garden along Shamokin Creek, the Fifth Ward Community Garden on South Franklin Street, and counting.
They have received grants from places such as the Degenstein Foundation, PA Native Plant Society, the Joseph Robert Foundation and Mrs. Meyers Clean Day and Kids Gardening to pay for watering systems, pavers, picnic tables, stone wall repairs … the list is never-ending. Community Garden members have found local businesses and individuals to water the planters and the monument on Market Street. They planted 21 native shrubs and trees at the Pollinator Garden and paid for signs explaining the benefits of butterflies. When they started on the Fifth Ward Community Garden they faced concerns from some “disgruntled neighbors,” Ward said, but once the flowers and vegetables were growing, “It turned into a very nice focal point.”
Info: “Shamokin Community Gardens” on Facebook. shamokincommunitygardens@gmail. com 570-486-3316
During the winter, community garden volunteers apply for grants, register for Raise the Region and prepare for their annual tomato plant giveaway at the Anthracite Heritage Festival.
Most crops do well in the gardens, which are free. Applications can be found at “Shamokin Community Gardens” on Facebook or shamokincommunitygardens@gmail.com.
“The plan is to keep Shamokin clean, green and healthy,” Ward said. “People enjoy working with their hands. And they’re developing a sense of pride and inclusiveness in their community.”
EAST SNYDER COMMUNITY GARDEN
Wherever he goes, Roy Swazey, garden manager of the East Snyder Community Garden, keeps an eye out for gardens.
“If I travel, I look at community gardens and meet community gardeners,” he said.
Despite the work it takes, Swazey appreciates the benefits of community gardens.
“As long as the snow is not too deep, there’s always
Info: escgpa.org
“East Snyder Community Garden” on Facebook. 570-374-5369
something to do,” he said, noting that he checks the wildlife cameras, gets tools ready for the season and mulches paths.
East Snyder Community Garden hosts an annual Seed Exchange, free and open to the public. They have drawn people from as far away as Carlisle and Lancaster.
“We have some seeds to share, and we do appreciate when others share theirs,” Swazey said.
The garden started in 2009 on a 7-acre area along the western end of University Avenue. According to the East Snyder Community Garden Fact Sheet, “Penn State Cooperative Extension arranged for a water line, installed the fence, made the gravel parking lot, placed the used shed by the parking lot, and tilled and marked the plots every year.”
“Pretty much any vegetable or flower that you want to grow can do just fine,” Swazey said. “In the summer, there might be 10 people in there, but you might not see them because things are so high and green.”
All that lush vegetation can be hard to resist.
“Last year we had a bumper crop of rabbits and deer,” Swazey said wryly. “It’s a little disconcerting, how much those guys can eat.”
Fencing helps, but “rabbits are sneaky, and the deer can jump,” he said.
East Snyder Community Garden donates fresh produce to local food pantries and flowers to local care facilities. Interested gardeners can fill out an application form at any of the Snyder County Libraries or at www.escgpa.org or Penn Township supervisors website, www.penn-township.net. Plots
Photo provided
Community planting beds, including an ADA-approved wheelchair-accessible raised bed, at the Fifth Ward Community Garden along South Franklin Street, in Shamokin.
range from $10 to $25.
“I really like growing my own vegetables, and I’m a big fan of getting a lot of flowers going,” Swazey said. “People form life friendships in the garden.”
DANVILLE SCHOOL COMMUNITY GARDEN
When students approached Danville High School teacher Mike Mast in 2023 about creating a community garden, his reaction was, “Are you serious?” When the seniors then met at the end of the year to look over their fledgling garden, Mast thanked them for their initiative and teased them, saying, “You realize you’ve created work for me for the rest of my teaching career?”
Info: “Danville School Community Park Project” on Facebook. sites.google.com/ danvillesd.org/dscgarden/home
Mast, also the advisor of the PLANET club, has put in hours of work to start and maintain the community garden. Last spring he and students prepped an area for a donated tool shed. They worked with Bucknell University gardeners to learn to control weeds by placing a layer of cardboard beneath mulch paths. They also tried to end a “bunny problem” by meeting several times to add mesh to the bottom of their fence.
“Spring last year was really crazy, just trying to get everything established,” Mast said. “The nice thing is, I have a lot
of students willing to be very engaged in it.”
Students researched how to start the garden, planned it, made phone calls and arranged meetings. Students, faculty and volunteers helped with digging foundations, creating signs and building gardening beds.
The community garden is part of the broader Danville School Community Park Project in conjunction with the PLANET Club, National Honor Society and Future Farmers of America. It is located behind the Danville Middle School by the intersection of Routes 11 and 54.
All crops seem to do well, and the Danville School Community Garden is open to the public. Application forms can be found on their website. Donations range from $0 to a very generous $100 last year.
“When I’ve been there in the summer, it’s been cool to see younger parents with kids digging in the dirt,” Mast said. “I think it’s something they found to be valuable, to get their kids out there and teach them that process.”
LEWISBURG COMMUNITY GARDEN
Last year the Lewisburg Community Garden had trouble with cantaloupes. Not the fruits themselves, but the sweet appeal they have for voles.
“We talked to some experts at Penn State to try to strategize organically to stop those voles,” Theresa Dollar, garden coordinator, said. “The voles are adorable, but we don’t want them eating stuff.”
The Lewisburg Community Garden, at the corner of North Water and St. Anthony Streets, was established in 2012 with the Lewisburg Borough supplying the land, and Bucknell Uni-
Photo provided Student farmers work at both the Lewisburg Community Garden and Bucknell Farm. Trained in organic growing practices, they teach and lead gardening volunteers.
Info: “Lewisburg Community Garden” on Facebook. Lewisburgcommunitygarden.blogs. bucknell.edu/ 570-577-2212
versity students growing produce on half of the garden while the other half is open to the public.
“Students and volunteers at Bucknell University grow food to donate to the Food Hub in the Miller Center for Recreation & Wellness,” Dollar said. “They distribute it to food programs.”
Dollar was especially pleased last year with how cucumbers, green beans and lettuce did, although other crops and flowers also thrived.
When asked if the Lewisburg Community Garden hosts seed exchanges, Dollar said they have in the past but more recently direct gardeners to the East Snyder Community Garden’s annual exchange.
Gardening plots can be requested at https://lewisburgcommunitygarden.blogs.bucknell.edu/. Payment is selfselected, anywhere from $0 to $60.
Some folks love the quiet of the gardens, others bask in the socializing.
“Our volunteers are here twice a week during the spring, summer and fall,” Dollar said. “It’s more joyful and there’s more chatter then, with people catching up with one another.”
UNION COUNTY COMMUNITY GARDEN
During and after COVID-19, people were looking for safe ways to spend their time. Greg Bonsall, district manager of the Union County Conservation District, noticed that many turned to gardening.
“It’s very rewarding when you harvest something you took
Noting that the Union County Community Garden on Hafer Road, just north of Lewisburg, has 48 separate plots, free to applicants, he said he’s seen a lot of the gardeners swapping produce with each other.
The garden has been there about five years, but the Conservation District took over last year. Pets may run free unless other people are nearby. A pre-season meeting is held to go over expectations.
“It’s always good to meet your neighbors, so to speak, and see about the gardening problems they encountered,” Bonsall said. “We keep garden tools in a shed that people are free to use as needed, and we have three water spigots, hoses and recycle bins for weeds and scraps.”
Crops such as peppers, tomatoes, squash and flowers did well last year, Bonsall said. Vine crops such as cantaloupes and pumpkins didn’t seem to have enough space to spread out.
“Sweet corn does really well unless deer or raccoons get into it,” he said. “We do try to help with that problem.”
One unique aspect of Union County Community Gardens is its onsite greenhouse, where they grow everything from lavender to cucumbers, tomatoes and peppers. The Conservation District gives excess produce to the Union County jail.
Folks at the community garden seem to enjoy it.
“Everybody that comes there is upbeat,” Bonsall said, “and very grateful to have that space that they might not have at home.”
Valley schools, businesses see potential in competitive gaming
Rapidly growing sport used as tool to teach community building, skill development
Story by Nick D. Williams
The Susquehanna River Valley is no stranger to innovation, with its latest being in the rapid-growing world of gaming. From school-sponsored teams to retro arcades, the region is embracing competitive gaming,
using it as a tool for community building, skill development and even college scholarships.
Danville School District IT Director Jeff Ryan, who founded the high school’s esports program in 2021, told the
school board that gaming mimics competitive sports in that it requires teamwork and competitiveness.
“It allows for a different group of kids (who don’t normally participate in sports),” Ryan said in 2021.
The team’s current head coach, Shawn Freeman, said communication and teamwork are the cornerstones of success in their sport. Currently focusing on the fast-paced Rocket League, a hybrid of auto-sports and soccer, they are forced to hone their teamwork in order to achieve success.
Freeman emphasizes, “The difference between a good team and a great team is the ability to communicate effectively.” Through weekly scrimmages and varying team assignments, the group has been able to build cohesion. More aptly, they have together built lasting friendships and leadership abilities.
The implications of these skills are evident: Danville High’s team has competed in three tournaments so far. In addition to winning their 2022 inaugural event, they have consistently reached the state playoffs.
Just across the county line, Milton’s esports program is taking off. With 51 players across 26 teams, the athletes compete in six different games: Fortnite, Rocket League, Smash Bros, Marvel Rivals, Overwatch 2 and Madden 25.
Robert Inglis
Jordan Small, 7, left, Greyson Dimon, 9, Gus Cromley, 9, Beatrice Cromley, 5, and Catelyn Knepper, 8, play video games after school together in 2024 at the Milton YMCA.
“W E’RE HERE TO BRING PEOPLE TOGETHER ONLINE, BUT IN PERSON.”
ZANE SIMPSON, THE WAREHOUSE OWNER
Emphasizing leadership and teamwork, Program Coordinator Jonathan Bixler says, “Our focus is on building skills for the future. Students put their teamwork to the test against schools across the state and country, and they’re transferring those skills into academics, careers and personal growth.”
The Black Panthers’ squads have already notched many impressive records; these include a winning 14-5 season for varsity Rocket League, which ranks them 17th in the state and a flawless 2-0 record in varsity Fortnite, making them hold top rankings in both the district and state. Bixler notes, “Esports attracts diverse students who might not engage otherwise. It’s about confidence, friendship and developing skills that go far beyond gaming.”
Additionally, the program is fundraising to provide students with equipment, allowing them to better compete in local and national leagues. “We want every student to have access, regardless of their background,” Bixler said.
In order to participate, students must be academically eligible. Meaning, if they wish to be on the team, they must retain passing grades in at least five courses weekly and avoid suspension. Along with this and parental consent, Bixler says that all athletes must adhere to the “GLHF Pledge” (Good Luck, Have Fun), a creed that aims to perpetuate friendly competition and superb sportsmanship.
While the Danville team currently operates using student-owned equipment, Freeman foresees expansions into larger leagues and more games. “We’re targeting kids who might not engage with traditional athletics,” he noted, reflecting on the program’s role in fostering inclusivity.
There is a lot of potential for programs to grow. In March
Photo provided
The Warehouse in Beaver Springs hosts monthly esports nights with a different genre each month, but guests can also play classic arcade games and board games.
Robert Inglis
Warrior Run’s Ty Magargle, left, watches teammates Dryden Beachel, Carter McCormick and Braden Beachel compete during the 2024 Central Susquehanna Esports League tournament at the CSIU in Milton on March 7, 2024.
2024, The Central Susquehanna Esports League held a tournament that invited students from six schools — Berwick, Danville, Shamokin, Selinsgrove, Shikellamy and Warrior Run — to compete at the Central Susquehanna Intermediate Unit (CSIU). While there, competitors also had the chance to explore career paths in esports, STEM and computer science fields.
And if schools don’t have a team, there is an esports program at the Milton YMCA that includes students in grades 2 through 12.
Similar to the happenings at the Valley high schools, Beaver Springs has also seen growth in the role of gaming in its community. Nestled in a century-old building, the Warehouse has rapidly become a haven for gamers of all ages.
The space, which owner Zane Simpson opened in the fall of 2023, includes retro and modern consoles, along with arcade machines. The reach of the business is broad; “Most of our clientele are adults chasing nostalgia,” Simpson says. “But, we’ve had an 8-year-old take second place in a Call of Duty: Zombies tournament.”
The business also holds monthly esports nights/tournaments, with some having cash prizes of up to $200. Simpson says he tries to rotate the game genre every month; meaning, if this month is sports-related, next may be a military or fighting-based game.
Gaming at the Warehouse requires the purchase of a pass: per day is $10, monthly is $50 and yearly is $550, with entry into the tournaments being $10 as well.
Looking forward, Simpson said he plans to expand the Warehouse. His vision includes the addition of a roughly 1,500-square-foot lounge area, equipped with pool tables
Shamokin’s Jacob Erdman pounds away at the keyboard as he focuses intently during the 2024 Central Susquehanna Esports League tournament at the CSIU in Milton on March 7, 2024.
and a form of concession stand. As well as this, the plan is to add driving and golf simulators. Simpson added, “We’re here to bring people together — online, but in person.”
Meanwhile, Milton’s program has its eyes set on state competition. “We’re competing in the Central Susquehanna Esports League and the Pennsylvania Scholastic Esports League,” Bixler said. “It’s about showing that gaming isn’t just a hobby — it’s a pathway to teamwork, discipline and even scholarship.”
Robert Inglis
Egg dying methods offer fun patterns, family entertainment
Story and photos by Kyra Smith-Cullen
With the Easter season approaching, so too do thoughts of colorful eggs and family hunts. Egg dying is a tradition that goes back centuries throughout different cultures, though the techniques are varied. Some use wax to decorate the eggs, or carve delicate shapes across the fragile surface.
And while Americans traditionally use food dye and vinegar to color the eggs, there are other ways that are equally fun for the entire family … though the messy end result is somewhat unavoidable.
A few items are needed for all of these techniques, such as thoroughly hardboiled eggs and paper towels. If you want to reduce the mess, you can purchase rubber or disposable gloves to protect your hands because they will get colorful otherwise. You can also buy an aluminum tray or use an old cake pan, in case you want to avoid staining favorite baking supplies.
Here are a few new ways to create colorful patterns.
Whipped Cream
While shaving cream has been suggested as a way to color eggs, there’s concern about how safe the method is when it comes to consumption. Egg shells are porous and
shaving cream isn’t edible. Using whipped cream produces a similar marbled effect that is OK to eat — especially if the egg dying doesn’t use all the whipped cream.
1. Buy a container of Cool Whip or any generic brand. A little goes a long way in this case, so even if you’re planning to use different colors, you can separate it into paper or plastic bowls.
2. Put one or two drops of food coloring in the whipped cream. You can use a spoon to swirl it around, but don’t go overboard, as rolling the hardboiled egg in the cream will also spread the dye.
3. Once the egg is coated, set it on the tray for about 20 minutes before using a paper towel to remove the excess cream.
Note: This method leaves the eggshell feeling a little bit sticky when done, which some children won’t enjoy.
Kool-Aid coloring
Using Kool-Aid produces a similar coloring result to traditional dye, but its more of a pastel effect and stains skin and materials less than food coloring.
1. Purchase Kool-Aid flavor packets in your desired colors, i.e., tropical punch for red, blue raspberry lemonade for a light blue. Grape flavor packets don’t produce a vibrant purple, but instead a grayish hue — you can also purchase the Kool-Aid squeeze bottles, if you want to use a drip technique.
2. Mix one packet to a cup of water, so the color is more concentrated.
3. You can either submerge the egg for a single color or dip different parts of the shell in. You can also, once the
egg is resting in a bowl or something to catch excess liquid, spoon on Kool-aid for more whimsical, abstract patterns.
Tye-dye eggs
This method might be better suited for older children, as the mess is almost unavoidable and gloves are highly recommended. But it produces very vibrant colors when left to sit in the refrigerator for about 24 hours.
1. Wrap the egg in a paper towel and secure it with a small rubber band or elastic hair ties available at a dollar store.
2. Use the food coloring bottle to apply drops onto the paper towel in whatever pattern you want, but leaving gaps between the drops will create contrast where the white eggshell will stand out.
3. Once finished dying, use a spray bottle to wet the paper towel. The more water you apply, the more diluted the end result will be.
4. Set the eggs in a cake pan in the fridge overnight. You can tear off the paper towel the next day, or if you want to avoid staining your fingers, cut it off with scissors.
Note: The dye will definitely permeate the eggshell, so the egg white will be colored when it is peeled. Some picky eaters might not appreciate the addition.
ANTHONY JAMES LALOTA AT THE EXCHANGE LISTENING ROOM
The Exchange Gallery, Bloomsburg Call 570-317-2596 or email Exchange@ExchangeArts. org to reserve seats. Donations accepted at the door — we used to ask for $5 per person, now we’d rather $10 or more, but we leave it up to you. Remember, this live music happens because of your support! Walk-ins welcome, and BYOB welcome too.
For more information: exchangearts.org
March 29
‘BLOOD RELATIONS’ BY SHARON POLLOCK
Degenstein Center Theater, Susquehanna University, Selinsgrove
Pollock’s play coyly explores the whys and wherefores of the 1892 double murder of the Bordens in her psychological exploration of their daughter — the woman who was Lizzie Borden. Tickets cost $10 for adults, $8 for seniors and non-SU students.
For more information: susqu.edu
April 4
THE LITTLE PRINCE
Bloomsburg Theatre Ensemble
Stranded in the Sahara after a crash, a disillusioned pilot meets a mysterious young boy who calls himself the Little Prince. As they bond, the boy recounts his journey across distant planets, where he encountered a lonely king, a vain man, and a geographer obsessed with facts. Through these whimsical tales, the pilot is reminded of the beauty of innocence, the pain of love, and the absurdity of adulthood. This enchanting tale invites the audience to rediscover the world through the eyes of a child and find meaning in the invisible.
For more information: bte.org
April 5
AARON DIEHL TRIO
K.S. Gross Auditorium, Bloomsburg University
Pianist Aaron Diehl has quietly re-defined the lines between jazz and classical, and built a global career around his nuanced, understated approach to musicmaking. Praised for his “melodic precision, harmonic erudition, and elegant restraint” (The New York Times), and his “traditional jazz sound with a sophisticated contemporary spin” (The Guardian), Diehl has performed with musical giants such as Wynton Marsalis, Cécile McLorin Salvant, Tyshawn Sorey, and Philip Glass, and has been a soloist with the New York Philharmonic, the Los Angeles Philharmonic, the San Francisco Symphony, and the Cleveland Orchestra, working with conductors like Yannick Nézet-Séguin, Marin Alsop, and Alan
Gilbert. In 2023, Diehl was named as the Artistic Director of 92NY’s Jazz in July Festival, succeeding the legendary Bill Charlap.
For more information: commonwealthu.edu/officesdirectory/arts-bloom
April 19
MCCLURE BACON FEST
McClure Station Park
Explore over 200 vendor spaces offering a wide variety of handmade crafts and, of course, mouth-watering bacon treats. From Chocolate Covered Bacon to Grilled Bacon & Cheese Sandwiches, Bacon Cheeseburgers, Bacon Cheese Fries, Sugar Baby Bacon on a stick, Maple Bacon Cupcakes, and much more.
For more information: mcclurebaconfest.com
April 26
LEWISBURG ARTS FESTIVAL
Downtown Lewisburg
The Lewisburg Arts Festival takes place annually on Market Street, with more than 100 artists and artisanal food booths. The event is free and open to the public.
The Lewisburg Arts Festival spotlights a diverse range of arts and crafts, from fine arts to folk art, contemporary, and classical.
For more information: lewisburgartscouncil.com
May 10
SPRING FLING
Downtown Mount Carmel
The Mount Carmel Area Community Center is hosting its annual kick-off event of the year. With more than 75 vendors, crafters, nonprofits, entertainment and food trucks, there will be something for everyone. For the kids, there will be games, face painting and Air Weaver Balloons.
For more information: Spring Fling on Facebook
May 17
UNCORK THE PAST WINE FESTIVAL
Historic Warrior Run Church
The Warrior Run Fort Freeland Heritage Society is holding its first ever Uncork the Past Wine Festival. Wineries, distilleries, breweries, local artisans, food, and live music are planned.
This event will be held rain or shine.
Early bird tickets are $15 with a guaranteed glass for the event.
Tickets will be $20 at the gate. Designated drivers are $5 for the event with no tastings.
For more information: freelandfarm.org/uncorked-winefestival-2025
