Page 1 | June 13, 2019 | The Dish

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The Dish | | June 13, 2019

WE SHIP NATIONALLY Over 15 million kiffles sold

Nut Rolls Nut Tossies 8 Flavor Kiffles Mini Cupcakes Cookies Shoofly Pie Sticky Buns WEDDING & BUSINESS FUNCTION PASTRY & COOKIE TRAYS AVAILABLE

20% OFF your entire website order Enter Coupon Code

“HOMENEWS” During Checkout *max discount $100 *Expires 8/31/19 *not valid with any other offer

10% OFF

entire instore purchase. *max discount $100 *Expires 8/31/19 *must present coupon

Gift Tins Shipped Nationwide Rt. 512 Location:

589 Moorestown Road, Bath, PA 18014 • 610-759-2965 Rt. 512 Hours: Mon. 9-3; Tues. & Wed. 9-5; Thurs. & Fri. 9-6; Sat. 10-3

Allentown Fairgrounds Farmers Market:

1825 W. Chew Street, Allentown, PA 18014 (Entrance #3) | June 13, 2019 | The Dish

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2716 Community Dr., Bath 18014

Mon-Fri: 7 a.m. to 8 p.m. Saturday: 7 a.m. to 6 p.m. Sunday: 7 a.m. to 4 p.m.

(Corner of Rt. 987 & 946)

Catering Available 6 in.

12 in.

........ $5.00


........ $5.25


........ $5.00



Baked Ziti

Top Round Roast Beef

............................ $4.50

CORNER STORE and DELI Home Country Cooking

............................ $4.75

Meat TraysCatering Available

............................ $4.75

.ni 21

............................ $6.25


Meat & Cheese Trays Baked Ziti

............................. $8.00

............................. $3.25

............................. $4.25

............................. $4.50

Top Round Roast Beef Meat Trays

Meat & Cheese Trays Sandwich Trays

............................. $4.50

2716STORE Community CORNER ERODrive TS RENROC Bath, PA 18014 and DELI ILED dna (Corner ofCooking Route 987gn&ikoRoute Home Country oC yrtn946) uoC emoH

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............................. $6.50

Hoagies - up to 6ft.




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Daily Specials • Hard & Soft Tacos syarT hciwdnaS #1- 3 Pancakes $3.99 Freshly Made Salads And More... ...eroM dnA ............................. $5.50 #1- Short Stack (2) $2.75 Hours ........ $1.19 2 for $2.00 Hours sruoH Monday Friday 6:00 am 8:00 pm Monday Friday 6:00 am m 8:00 p 0 0 pm : 8 m a 0 0 : 6 y a d i r F y a d n o M ........ $1.85 2 for $3.50 #2- 3 Slices of French Toast Saturday $4.20 6:00 am -m6:00 p 00pm :6 - ma 00:6 drutaS ............................. $2.50 Saturday 6:00 am - 6:00yaypm Please Ask for Sunday 7:00 am -m4:00 p 00pm :4 - ma 00:7 adnuS #2Short Stack (2) $2.90 ............................. $3.00 From Grill 6 in. .rsonfokitspAOeseareolMP 12 in. Please Ask for More Options. Sunday 7:00The am - 4:00 pm ............................. $3.25 (#1 & #2 add Meat) $2.05 Steak Sandwich $5.20 $7.95 ............................. More $3.00 Options. (#1 & #2 add Potatoes) $1.20 Cheesesteak ............................. $1.00 $5.45 $8.20 ............................. $4.50 #3- 2 Eggs, Potatoes w/ Meat $4.99 Chicken Cheesesteak $5.20 $7.95 610-837-1800 0081-738-016 #4- 2 Eggs, w/ Meat $4.45 Hamburger $4.70 Night Dinner rennCheeseburger iD thgiN yadirF edamemoH #5- 2 Eggs, w/ Hash browns Homemade Friday $3.45 $4.95 4:30 pm to Close esolC ot mp 03:4 #6- Omelet, w/ Meat $6.45 California Burger $4.95 (add Potatoes) $1.20 California Cheeseburger $5.45 #7- SOS in Toast $4.99 Bacon Cheddar Cheeseburger $6.45 Egg, Cheese w/ Meat on Bread Homemade $4.20 Cheeseburger $8.20 Friday Night DinnerSub (On Kaiser) $4.45 $3.45 4:30 pm Grilled to CloseCheese Sandwich (On Bagel) $4.70 Grilled Ham & Cheese $4.45 Egg & Cheese on Bread $1.69 Pork Roll & Cheese $4.70 (On Kaiser) $1.99 Fish Sandwich $4.70 (On Bagel) $2.19 Chicken Fingers $4.95 Egg on Toast Only $1.49 Chicken Fingers & Fries $6.70 Breakfast Wrap $4.20 Chicken Fingers & Pieorgies $7.20 (Egg, Cheese, Meat) Wraps $5.70 Southwest Burrito $5.20 Hot Dogs $1.39 or 2/ $2.20 (Meat, Egg, Cheese, Onions, Peppers) (Add kraut, chili, cheese $2.05, 2/ $3.70 (Meat choices: Sausage, bacon, ham, French Fries $2.70 pork roll or scrapple) Fresh Cut $3.20 Extra Meat $2.05 Onion Rings $3.45 Pierogies (3) $3.20 Hoagies From Deli 6 in 12 in Add Cheese $1.20 Italian $4.95 $7.70 Mozzarella Sticks (4) $4.70 Turkey $5.20 $7.95 Ham $4.95 $7.70 Roast Beef $5.20 $8.20 Tuna $4.95 $7.70 BLT $4.95 $7.45 Chicken Salad $4.70 $6.95 Egg Salad $4.45 $6.95 Don’t forget to save the Sandwich $4.70 menu for next time! Triple Decker Sandwich $6.45 (On white, wheat or rye) AndBreakfast More... Sandwich Trays

............................. $4.75

0 5

05.4$ .............

610-837-1800 Hoagies - up to 6ft. Catering for all occasions • Call for details!

............................ $5.25

57.7$ 00.8$

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............................. $7.00


$1 off your next $10 order

52.3$ ............. 52.4$ ............. 05.4$ ............. 05.4$ ............. 57.4$ ............. 05.6$ ............. 00.7$ ............. 05.5$ ............. 00.2$ rof 2


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The Dish | | June 13, 2019

Lehigh Valley Zoo Food Truck FestivalSaturday, June 29 from 10 a.m. to 4 p.m. at Lehigh Valley Zoo.

Bethlehem VegFest- Saturday, July 13 from 11 a.m. to 6 p.m. in Historic Downtown Bethlehem. Pint for a Purpose- Thursday, July 18 at 5:30 p.m. at Birthright Brewing Company. Everything Outdoors Food Truck FestivalThe Chicken Corner Ribbon CuttingWednesday, June 19 at noon at 291 W. Moorestown Rd., Nazareth.

Saturday, July 27 from 2 to 6 p.m. at Walnutport Playground.

Blue Mountain Resort’s Beer Fest- Friday,

The Catty Corner Grand Opening Celebration- Saturday, June 22 starting at

noon; 301 Mulberry St., Catty.

Aug. 23 from 6 to 10 p.m. and Saturday, Aug. 24 from noon to 4 p.m. at Blue Mountain.

Spuds & Suds- Saturday, Aug. 24 from 12 to

7 p.m. on Chestnut and Northampton Street, Bath.

Fairgrounds Food Truck Festival- Sunday, June 23 from 12 to 6 p.m., Allentown Fairgrounds.

Easton PA VegFest- Saturday, Sept. 7 from 11

Naz-O-Nut Grand Opening- Tuesday, June 25

Nazareth Area Restaurant Week-

at 5:30 p.m. at 66 E. Lawn Rd. in Nazareth.

a.m. to 5 p.m., Downtown Easton Riverside.

Sunday, Sept. 8 to Saturday, Sept. 14

The Home News Support the future of the market at this fundraiser and enjoy a three-course, alfresco dinner in Keystone Park with ingredients and alcohol provided by market vendors. Meal prepared by Chef Todd Milisits of Estelle's Catering First

dinner the seasoof n!

Office Location: 255E S. Best Ave. (Rt. 145), Walnutport, PA 18088 Phone: 610-923-0382 • Fax: 610-923-0383 E-mail: Paul & Lisa Prass - Publishers William J. Halbfoerster, Jr. - Editor Emeritus Catherine Stroh - Associate Publisher Kristy O’Brien - Account Executive Tony Pisco - Art Director Donna Bachman - Accounting Manager Erica Montes - Director of Creative Services Deby Beuscher & Dave Farkas - Delivery Drivers | June 13, 2019 | The Dish

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BEST DISH CONTEST WINNER OWOWCOW OF EASTON Q. Tell us about the dish you chose for the “Best Dish” contest.

A. We made a classic sundae to show how we

take the classics seriously. We started with two scoops of our House Vanilla ice cream and added some amazing, homemade toppings. From the hot fudge, to the cookie crumble, to the whipped cream, to the maraschino cherry on top, we make it all in-house with passion and care.

Q. What are some unique or interesting things

about your establishment? A. Every month we release new flavors that can depend on the available seasonal produce, approaching holidays, annual crowd favorites,

and anything that sparks inspiration and imagination in our ice cream production team. This month, our June menu is an ode to strawberry season featuring a rotation of strawberry flavors like Strawberry Rhubarb Crumble, Strawberry Basil Balsamic, and Strawberry Pie - all made with berries sourced locally from farms like Trauger’s Farm Market in Kintnersville.

Q. What are some other items you offer? A. While our focus is on super premium ice

cream, we also offer many novelty products like ice cream sandwiches made with housemade cookies, hand-dipped ice cream pops, and ice cream cakes.

Q. Any future plans for the business? A. We’re constantly expanding our offerings,

and we’re continually evolving the way we make flavors and inclusions in order to find the best way to make the most exceptional product. From the very beginning of Owowcow, the emphasis has been on making amazing ice cream from scratch in small batches using premium ingredients that support our local farm partners - this mission is ever-present in how we operate today. We look forward to drilling deeper into our community by sourcing milk, cream, eggs, and seasonal produce from local vendors that share the same values as Owowcow.

Q. What date was Owowcow established? A. May 18, 2009. Q. What are your hours? A. Our Easton shop is open from 11 a.m. to 9

p.m. Monday through Thursday, and 11 a.m. to 10 p.m. on Friday and Saturday. Starting on June 20, all our shops will be open from 11 a.m. to 10 p.m. every day. Continued on Page 6

Photos by Jay Arch

On the cover: Owowcow’s Strawberry Shortcake Sundae

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The Dish | | June 13, 2019

Celebrate Farmers And Food For Life

OWOWCOW OF EASTON Continued from Page 5

Q. Do you offer any vegan/vegetarian options? A. All of our ice cream is gluten free, excluding flavors that feature inclusions like cookies, cake, piecrust, or cookie crumble. Any of our scoopers would be happy to give you more details on a specific flavor in store and accommodate for any allergy needs. We do not offer any vegan options at this time; however, we do offer a couple sorbets that are completely dairy-free but do contain egg whites.

Q. Lastly, where can patrons find your locations?

A. Our Easton shop is located on 1262 Simon

Blvd b106 Easton, PA 18042. We have four other shop locations in Ottsville, Wrightstown, and Chalfont, Pennsylvania with one shop in Lambertville, NJ.

BBQ ST. LOUIS STYLE RIBS & CHICKEN DINNER Dryland UCC • 4415 Newburg Rd., Nazareth

July 20 from 4 to 6 p.m. $12 per adult • $6 for children ages 6-12



Barbecued St. Louis style ribs, barbecued chicken, baked potato, fresh corn on the cob, coleslaw, sliders, baked beans, dinner rolls, soda, coffee, tea, homemade ice cream cakes Bag of 12 steamed clams available for purchase | $6

Contact for reservations Rich 484-894-9799 Karen 610-504-1158 Church 610-759-4444

(NAPSI)—“Agriculture is the most healthful, most useful and most noble employment of man.”—George Washington Since the founding of America nearly 250 years ago, agriculture continues to drive the country forward, helping nourish and clothe millions of people here and around the globe. According to the Agriculture Council of America (ACA), it’s important that consumers understand where their food comes from and how farmers are using the latest technologies and agricultural innovations to make it all possible. In fact, history has always shown that the vitality and well-being of future generations hinges on the ingenuity and productivity of a country’s agricultural industry. Then and Now When President Washington spoke about America’s farmers, the U.S. population was around 2.5 million and nearly everyone was tied to the land for survival. In 2019, fewer than 2.2 million farmers and ranchers help feed a constantly growing U.S. population nearing 330 million and a global population of 7.6 billion. Amazingly, according to American Farm Bureau Foundation for Agriculture statistics, one U.S. farmer today produces enough to feed 165 people—106 Americans and 59 people outside the country. Perhaps more important, Americans spend just 10 percent of their disposable income on food, much less compared to those in all other developed countries. These statistics demonstrate the incredible responsibility and commitment that farmers, ranchers and agribusinesses share in meeting the ever-growing and -changing food and fiber demands of consumers. | June 13, 2019 | The Dish

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6 Unexpected Things You Can Do With Pickle Juice

1. Vinegar Replacement

You can use pickle juice in almost any recipe that calls for vinegar. Try using it in salad dressings, soups, coleslaws, and more. Pickle juice adds an extra boost of flavor to anything you put it in.

2. Make More Pickled Food

Toss a handful of baby carrots or shredded carrots in there and let it sit in your fridge for a few days. The pickled carrots make a deliciously tangy snack. Another option delicious option would be using thinly sliced red onions, plus a few sprigs of cilantro for an extra pop of flavor. These quick pickled onions would be perfect as a topping for salads, sandwiches, or tacos. You can also put a few peeled hard-boiled eggs in pickle juice to make pickled eggs. (Again, just leave them in the fridge for a few days to let the pickle juice work its magic.)

3. Marinade And Meat Tenderizer

Salty, tangy pickle juice makes a great marinade for meat. You can also use it to tenderize tougher cuts! For a marinade that’s perfect for pork or steak, whisk together some pickle juice, minced garlic, pepper, and mustard. Brush the mixture on the pork or steak, then let it marinate for an hour or up to overnight. Grill or roast the meat for a tender and flavorful meal. You can also use pickle juice to marinate chicken. Place your chicken in a ziplock bag and pour in some pickle juice. (Add a splash of milk too for a more toned-down pickle flavor.)

Let the chicken marinate overnight, then grill to your liking.

4. Health Drink

• Post-Workout Drink – Drinking pickle juice after an intense workout can help prevent muscle cramps. It also contains electrolytes (even more than most sports drinks) that can help you stay hydrated. • PMS Remedy – The sodium content of pickle juice can help prevent muscle cramps, and not just the kind you get after working out. You can drink pickle juice to help reduce PMS-related cramping too. • Heartburn Remedy – Take a few sips of pickle juice to help reduce heartburn. • Laxative – Drink a small glass of pickle juice to help gently ease constipation. • Upset Stomach – Drink a small glass of pickle juice to help with general “upset tummy” symptoms. It can help with digestion, which usually clears up low-grade stomach discomfort. • Hiccup Stopper – Some people swear by drinking pickle juice as a cure for hiccups. Give it a try the next time you have hiccups you can’t seem to shake. Continued on Page 8

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Pickle Juice Continued from Page 7

5. Food Enhancer

Adding a splash of pickle juice is an easy way to enhance the flavor of many foods. Here are a few ways to use it: • Make your own Utah-style “fry sauce,” our favorite dipping sauce for french fries. • Liven up store-bought barbecue sauce by adding a tablespoon of pickle juice. • Add a splash to your favorite macaroni and cheese recipe. • Marinate soft white cheese in pickle juice for a tangy twist. • Mix pickle juice with a little beef broth, and use the mixture as a broth for Korean-style cold noodles. • Add a splash of pickle juice to your fresh vegetable juice. • Elevate hummus with a few dashes of pickle juice. • Use pickle juice to perk up poached fish. • Add a splash to your meatloaf mixture when you add the other condiments.

The Dish | | June 13, 2019

6. Cleaning Agent

Make your tarnished copper pans sparkle by cleaning them with pickle juice. You can also use it to clean off your grill grates. Those charred, crusty bits are much easier to scrape off after you soaked them with a bit of pickle juice.

Northampton Farmers Market

Municipal Park 1401 Laubach Ave., Northampton, Pa 18067

Tuesdays 3 to 6:30 PM May 14 to Sept 17, 2019 Come get your fresh produce and you can take dinner home with you from one of our food vendors!

14-16 South 5th St., Easton, Pennsylvania Open Daily 7:00am-2:00pm • Closed Wednesdays (610) 829-0188 Follow us! @thestatecafeandgrill | June 13, 2019 | The Dish

It’s Quali-tea: How Boba Became a Craze Bubble tea originated in Taiwan in the 1980s in the Chun Shui Tang teahouse. As its origin story goes, the owner, Liu Han-Chieh, was inspired to serve cold tea after seeing iced coffee in Japan. One day, his product development manager, Lin Hsiu Hui, decided to pour a dessert called fen yuan that she had with her into the drink—and thus, bubble tea as we know it was born. Since then, bubble tea has become a major hit. In America, the drink has been around for longer than you probably think: it first migrated to the west coast of America in the 1990s, where it quickly became a fad. The trend began in Taiwanese immigrant communities, and became a part of Taiwanese-American culture. Instead of fading out or just staying within the Taiwanese-American community (or even just Asian-American communities in general), however, the fad continued to spread across

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The Home News

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America. It’s now more popular than ever; indeed, the compound annual growth rate of the bubble tea market from 2017-2023 is estimated to be 7.3 percent. So how did bubble tea—this chewy, strange, and foreign drink—become so successful? And how has it maintained its popularity for almost 30 years? There are a few reasons, but mainly it boils down to this: bubble tea has the incredible power of change. Sure, bubble tea at one point was new and interesting, but what happens after the original novelty wears off? Bubble tea, in order to keep up with changing aesthetics and interests, has changed as well. As the first wave of the bubble tea craze was starting to die down, new boba trends started to emerge; it was Americanized. New bubble tea sellers opened that marketed their teas to customers who frequented coffee shops. Bubble tea also started taking new shapes: for example, you can now buy it in ice cream form. It is a far cry today from its origins in Taiwan. Boba has slowly changed and shifted its way from one drink in a tiny store in Taiwan to a global food trend. Only because of its ability to change and adapt into new environments has bubble tea become the phenomenon it is today. 

* Weekly flavors featured * Homemade ice cream & freshly baked waffle cones * Shakes * Floats * Sundaes * Custom ice cream cakes * We’re in Yelp’s top 30 places to get ice cream in the valley! Open at noon daily 100 S. Main St., Nazareth • 610-759-4682

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Answer the questions and mail in the attached form to The Home News at P.O. Box A, Walnutport, PA 18088 for a chance to win a prize from

The Dish | | June 13, 2019

8 Things You Should Never Refrigerate

1. Hot Sauce

It can live happily in the pantry for up to three years.

2. Potatoes

1. Where can you get a Farm to Table Dinner?


2. Which advertiser will be celebrating their sixyear anniversary?

_______________________________ 3. This advertiser has six valley locations.

_______________________________ 4. Where can you eat a St. Louis style dinner?

_______________________________ 5. Which restaurant now has two locations? _________________________________________

Refrigeration adversely affects their flavor, so store in the pantry in paper bags (plastic bags trap moisture and speed decay). Most varieties should last three weeks.

3. Bread

The refrigerator dries it out fast. Instead, keep what you’ll eat within four days at room temperature and freeze the rest.

4. Onions

They like their original mesh bag (or any bag that allows for air circulation) in the pantry. But keep them away from potatoes, which emit moisture and gases that can cause the onions to rot.

5. Garlic

It will do well for two months in the pantry. Store loose, so air can move around it. | June 13, 2019 | The Dish

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6. Tomatoes

They can get mealy in the fridge, so leave them on a counter out of plastic bags. To speed ripening, store in a paper bag. Once ripe, they’ll last for about three days.

7. Coffee

The fridge (and the freezer) create condensation, which can affect the flavor of both ground coffee and coffee beans. Coffee fares best in an airtight container in the pantry.

8. Winter Squashes

Varieties such as acorn, butternut, delicate and spaghetti will last for about a month or more in the pantry.

The Home News

Get YOUR local news from The Home News. Serving Bath, Northampton, Nazareth and surrounding areas since 1942.



Mail form and payment to: The Home News, 255E South Best Ave., Walnutport Pa. 18088 to start your subscription today!

5 issu2e


Name_____________________________________________________ Address___________________________________________________ Phone ____________________________________________________

FAMILY HEIRLOOM COOKBOOK FOR SALE • Recipes from the families of Dot Johnson of Tatamy, longtime baker at the former Carldon’s Restaurant in Nazareth, and Betty Werkheiser Hinkel, nurse for the late Dr. Hoch of Nazareth. • Features a 365-day calendar of recipes to preserve family history, with daily historic facts, inspirational quotes, fun tidbits, memories, photos, and much more. • Many old family favorite recipes passed through the generations. • Authored and published by Bill and Janet (Hinkel) Johnson. • Price is $20 plus $6.50 for shipping/handling. A portion of the sale of each cookbook is being donated to the Nazareth Area Food Bank, in memory of Dot and Betty. • To place an order or for more information, please call 717-697-4371 or send an email to:

Makes a great gift!


We’re your one-stop-shop for food & parties!

4739 S. Cypress Dr., Walnutport 610-767-3515 Farm Market open every Friday 9 a.m. to 6 p.m. & Saturday 9 a.m. to 2 p.m. PORK • BEEF • POULTRY • SMOKED MEATS

Need a 4th of July party catered? Call Lorah’s! Catering available year round! Parties, weddings, reunions & graduations

Visit for pig roasting prices

Address: 15 S. Bank Street, Easton, Pa. 18042 Phone: 610- 252-5544 bankstreetcreamery/# bankstreetcreamery

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The Dish | | June 13, 2019

Profile for Innovative Designs & Publishing, Inc.

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The Home News The Dish 2019