Lehigh Valley Style April 2026

OUTDOOR LIVING

Get your hands dirty on pg. 50

EXPLORING THE POCONOS RUNNING WITH AIMEE KOHLER DOWNTOWN ALLENTOWN’S SIMPATICO

A GREEN THUMB FOR EVERYONE SPRING INTO GARDENING WITH THESE TIPS

APRIL 2026

big renovations for you and your little one Welcoming a baby into the world is one of life’s biggest moments. At Lehigh Valley Hospital–Cedar Crest, part of Jefferson Health, our goal is to make this experience feel as special as possible. That’s why we reimagined the David and Jackie Jaindl Family Birth and Newborn Center to make you feel at home in a safe and supportive environment. From updating our labor, perinatal and triage rooms to creating a new birthing suite featuring a hydrotherapy tub, every detail has been thoughtfully designed with your growing family in mind.

Visit LVHN.org/jaindl-fbnc to learn more.

YOUR SPRING ESCAPE Escape to our AAA Four Diamond hotel for premier accommodations and indulgent amenities. Rejuvenate at the Spa at Wind Creek® with a massage, facial, body treatment, or signature mud experience, then relax in our serene pools with spectacular views of Bethlehem.

VIEW HOTEL PACKAGES WindCreekBethlehem.com

GAMBLING PROBLEM? CALL 1-800-GAMBLER.

OUR ADDRESS IS LEHIGH VALLEY.

OUR SOUL IS CHICAGO.

Think 1945. Downtown Chicago. You dine at one of the

city’s world-renowned steakhouses. Your experience would be similar to what you will enjoy at Top Cut. You’ll find a menu featuring the highest-quality USDA Prime Beef from

purebred Black Angus. You’ll be served exquisite cuts of steak — each hand-selected by a leading Chicago butcher.

Enjoy your meal in elegant décor that defies time. Top Cut. A classic Chicago steakhouse right in the Lehigh Valley that would be right at home in the 1940s.

topcutsteak.com 610-841-7100

A PAXOS RESTAURANT

Molasses Creek Farm

Foxfield

Melrose Lane

Expansive 58-acre property in Bucks County. The updated farmhouse is complemented by an outdoor kitchen, pool, pool house, 5-stall bank barn & indoor riding arena.

Offered for $4,000,000

A Saucon Valley legacy estate nestled on 4.6 acres. the house and grounds have been proudly cared for, and recently updated with a stunning addition and renovations.

Offered for $3,950,000

Like a blank canvas which begs for an artist’s dreams, these premier lots provide the setting for your ideal estate, custom crafted by builder Myron Haydt.

Packages starting at $3,495,000

Timbertop Lodge

Lanes End Farm

Manor Road

This sprawling 13,000 sqft estate includes fine craftsman and modern amenities, including an indoor pool, commercial size gym & expansive kitchen.

Offered for $2,300,000

Stouts Valley

Set amongst tall trees on 2.5 acres, this French Country home overlooks beautiful Stouts Valley. Meticulously maintained and stylishly updated with 4,736 sqft of family space.

Offered for $1,150,000

Set on 50 acres, this circa 1863 home is a culmination of many a heart’s desire — a historic home, in pristine condition, on generous acreage and under 2 hours from New York City.

Offered for $1,599,000

Twin Ponds Manor

Tucked away on nearly 4 private acres in Lower Saucon Twp, this remarkable property offers a rare combination of natural beauty, historic character, & modern comfort.

Offered for $875,000

Set on a 1.5 acre parcel, this custom built home shines with curb appeal and elegant European flair, including 6,200 sqft of living space and a 4-car garage.

Offered for $1,295,000

The Bethlehem Star

An 1835 brick home on one of Historic Bethlehem’s most admired streets. This charming building is an amazing opportunity to invest in a highly visible & high volume location.

Offered for $650,000

CONTENTS COURTESY OF RODALE INSTITUTE

APRIL

12 STYLE SCENE

Events | Benefits Galas | Parties

16 THIS MONTH’S PICKS What We’re Loving Right Now

19 TRENDING NOW

News, Notes & Quotes

24 GET THE GOODS The Whiff Shop

29 ASK THE EXPERT What to Know About Dry Eye

33 LIVING WELL WITH Giana Jarrah

37 INSIGHT

Aimee Kohler

40 5 THINGS

Vintage and Consignment Shops

44 EXPLORING THE POCONOS 50 A GREEN THUMB FOR EVERYONE

Spring into gardening with expert-backed tips, pg. 50

66 BEYOND THE MENU

Moravian Sugar Cake

68 INSIDE DISH Simpatico

72 EAT THIS

Grilled Cheeseburger

ON THE COVER

Gardening for food, photograph courtesy of Rodale Institute

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EDITOR’S LETTER BTS with Jesse Haik at Simpatico

3 THINGS

BTS at The Burger Shack

PHOTO BY LOLOSTOCK / ADOBE STOCK

our publisher, Pam Deller, is looking forward to this month! pdeller@lehighvalleystyle.com

up with runner and earth-friendly race host Aimee Kohler on pg. 37, and in honor of Earth Month, we share five vintage and consignment shops where you can cultivate your style in a sustainable way on pg. 40.

In addition to our outdoor fun, we have plenty more for you to explore.

Fun fact—the secret ingredient in Hotel Bethlehem’s famous Moravian sugar cake is… on pg. 66 (you didn’t think I’d give it away here, did you?). Read all about our visit to Downtown Allentown’s Simpatico on pg. 68, discover your new signature scent at The Whiff Shop on pg. 24, try what is possibly the cheesiest burger in the Valley on pg. 72, and more in this month’s edition.

See you outside,

ANGELA VENNEMANN editor@lehighvalleystyle.com lvstyleangela

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Sampling a new scent.

44

Exploring the Poconos!

MARCO CALDERON PHOTOGRAPHY

I cannot overstate how much I love spring. Best time of the year, hands down. After staring too long at the dreary winter landscape (So. Much.

Snow.), it is so refreshing to see little pops of color everywhere, and being outdoors in the sun is such a mood booster. Plus, I finally get to bring my beloved flip-flops out of hibernation.

So, you might have an idea about how excited I am that we get to focus this month’s edition of Lehigh Valley Style on outdoor living. First up, join us on a quick trip north where we discover all of the fresh-air fun to be had in the Pocono Mountains on pg. 44, then get down in the dirt and read about all things gardening on pg. 50. We catch

C O U R T E S Y O F P O C O N O M O U N TA I N S . C O M

Get Out There!

40

Consignment shopping.

You can travel in

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2026 THE JOHN B. SHIMER HOUSE Society of the Arts is Proud to Announce the Return of the SOTA Show House Step into history and witness a transformation unlike any before.

In 2026, the SOTA Show House will be hosted in the historic John B. Shimer House — a landmark Greek Revival Farm House in Emmaus (Shimerville) built in 1855, once owned by the influential local figure John Shimer. This event isn’t just a tour — it’s an immersive experience blending the timeless charm of 19th-century architecture with the creative vision of contemporary designers, landscapers, and artists from across the Lehigh Valley.

MAY 2 - 17, 2026 | Emmaus, PA www.sotapa.org/events

EXCEPTIONALLY PRESENTED. ExceptionallySold ExceptionallySold..

SPECIALIZING IN THE TOP 20% OF THE LEHIGH VALLEY AND UPPER BUCKS COUNTY HOME MARKETS 1.5 ACRE LOT

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Nearly New Estates at Saucon Valley Upper Saucon Twp

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THINKING ABOUT A MOVE? CALL THE REBECCA FRANCIS TEAM TODAY. WHERE PRESENTATION IS ART, PRICING IS PRECISE, AND REACH IS GLOBAL.

direct 484.280.6212 office 610.282.4444

REBECCAFRANCISREALTORS.com ©BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed. If your home is currently listed with a Broker, this is not intended as a solicitation.

STAFF SPEAKS

What’s your favorite springtime activity?

V O LU M E 2 6 , I S S U E 4 President/CEO Paul Prass Vice President/COO Lisa Prass

I love when it gets warm enough for me to sit on my porch and read in the sun.

It’s nice to take a brisk walk during my lunch break and get some fresh air!

Publisher Pamela Deller Managing Editor Angela Vennemann

Waking my garden up after its long winter nap.

Digital Strategy Director Brianna Berner Production Coordinator Eleanor Anderson Graphic Designers Eleanor Anderson, Thomas Körp, Elaine Wyborski

When the weather gets warmer, my hubby and I like to walk in the rose gardens in Allentown.

Marketing & Events Coordinator Jaiden Vazquez Marketing Advisors Denise Lichty, Arielle Solliday, Pam Taylor Client Specialist Emily Markovich

I love when the kids ride their bikes after school.

Eating fresh, homegrown strawberries straight from the garden!

Contributing Writers Alison Conklin, Susan Gottshall, Heather Mayer Irvine Amy Unger, Daisy Willis

Walking! Walking! Walking!

Feeling the sun on my face, a spring breeze across my brow. Bulbs blooming.

Birds singing. It doesn’t get any better than this.

Contributing Photographers Marco Calderon, Matthew Cannon, Alison Conklin Editorial Intern Maggie Wilson Proofreader Lori McLaughlin

Watching the finches, robins and phoebes build their nests in the eaves and sneaking peeks for eggs.

Accounting Jobelle Aleño, Leza Ovten

In partnership with:

©2026 3245 Freemansburg Ave., Palmer, PA 18045 Phone: 610.923.0384 Fax: 610.923.0390

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Lehigh Valley Style (ISSN 1540-0867) is published monthly by IDP Publications, 3245 Freemansburg Ave., Palmer, PA 18045-7118. Annual subscriptions are $19.95 (Canadian and foreign one year rate is $40, U.S. funds only). Single copy price $3.95. Postage paid at Easton, PA 18045 and additional mailing offices.

POSTMASTER: send address changes to Lehigh Valley Style, P.O. Box 293142, Kettering, OH, 45429.

For subscription services, call 1.800.896.1392 All contents copyright © 2026 Lehigh Valley Style. Nothing contained herein may be reproduced in whole or in part without the expressed written consent of the publisher. The publisher disclaims all responsibility for omissions or errors. Lehigh Valley Style and its owners are not liable for claims made by any advertisers or any inaccuracies or intentional copyright infringements. All rights reserved. This magazine welcomes, but cannot be responsible for, unsolicited manuscripts, contributions or photographs. Unsolicited materials cannot be returned unless accompanied by a self-addressed, stamped envelope. Printed in USA.

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STYLE SCENE MIKE ROBINSON PRODUCTIONS

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Style Insider Happy Hour Located at Bethlehem Barrel & Drafthouse

1 | Jaime and Dan Mies 2 | Corey Dandridge and Terrance Wilson 3 | Jon and Debbie Kleckner and Lisa Volk 4 | Yara Bakhit and MaRae Figueroa 5 | Elizabeth Kudla, Lindsay Milisits, Kate Young, Sara Brooks, Frank Mastroianni and Dana Soto 6 | Kim Muzzin, Abby Silfies, Krista Berardelli, Justin Keiper and Keith Lampman-Perlman 7 | Lynn Zegalia, Rocco Zegalia and Kristen Windsor 8 | Chris Gillis, Jeri Haefeli, James Pepe, Gina Stano, Laurie Nelson, Joe Gaeta and Justin Jones 9 | Paul and Denise Lichty 10 | Connie Lewis, Olga Acosea, Rema Obari, Roz Werkheiser and Barbara Mascaro 11 | EJ Duncan, Rachel Peri, Brynnlee Pavlovich and Tim Korr

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STYLE SCENE MIKE ROBINSON PRODUCTIONS

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37th Annual Chamber Snow Ball Located at Wind Creek Bethlehem

1 | Debby and Bill Keba 2 | Joe and Maria Zator 3 | Mike and Codi Butz 4 | Natalie and Paul Sachdev 5 | Brent Roeder, Alivia Remick and April and Justin Hausman 6 | Annette and Joe Werner 7 | Steve and Dawn Davis 8 | Ricky and Jessica Gower 9 | Ryan Lupero and Peggy King 10 | Vicki and Andy Doulé 11 | Antje and Eric Schwartz 12 | James D’Alfonso, Gina Salash 13 | Dorota and Mike Kozak 14 | Alan Battisti, Paula Roscioli and Mary and Richard Wilford-Hunt 15 | Victoria Martocci, Heide Kerstetter and Lisa Deutsch 16 | Yamelisa Taveras 17 | Brittney Ciardi, Evelyn Caron and Ty Versocki

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37th Annual Chamber Snow Ball Located at Wind Creek Bethlehem

18 | Kay Werhun and Christopher Parsell 19 | Derek Wallen and Jessica Albanese 20 | Janet and Eric Yeakel 21 | Cheryl Walbert and Blyss Moyer 22 | Lina Barbieri and George Crampton 23 | Kay and Chris Gillis 24 | Julie and Brian Huber 25 | Dana Eldridge and JoAnn Burke 26 | Lisa and Paul Womer 27 | Luis and Kim Rosario 28 | Mark Plosa and Celeste Pelizzoni 29 | Daniel and Abagayle Ziegenfuss 30 | Anita Werner and Hunter Steidinger 31 | Nicole Folino and Sarah Wassel 32 | Rick and Lisa Seibert 33 | Scott and Debbie Stewart 34 | Wayne and Diane Becker 35 | Natalie Fick and Adam Werner 36 | Nelson and Carolina Tavarez 37 | Hannah Stott and Sabrina Olivo L E H I G H VA L L E Y S T Y L E . C O M : A P R I L 2 0 2 6

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THIS MONTH’S PICKS 65+ Vendors

Free Admission

Spring Edition

the mom Market Celebrate spring with vibrant blooms, local makers, and the best of community spirit!

Now Open

LISTEN UP

9:00 AM 2:00 PM

MAY 17, 2026

Bethlehem Rose Garden

The Mom Market More Information @MomsMeetMarket on Insta

What’s that we hear? It’s a new local podcast! Emmy-winning journalist Megan Frank hosts Common Threads Lehigh Valley with women who live and work in our community, and it’s all about the things that connect local women. Watch and discover that we’re all more alike than we think!

PBS39

C O U R T E S Y O F C A L I F O R N I A TA N & W E L L N E S S

For kids who love things weird and wacky, the Bethlehem Area Public Library is hosting a monthly Cryptid Club, where those ages 8–18 can meet up to learn about cryptozoology. Past topics include Mothman and the Michigan Dogman, and the meeting on Apr. 27 will be about Pennsylvania’s own Squonk.

Register online to snag your spot. bapl.org

Time For Tea

New owners, new name, new concept—check out California Tan & Wellness and get more than just a golden glow. The salon is expanding into new services like upgraded spray tan formulas and red-light therapy from certified, trained staff with future plans to add other wellness services. californiatanpa.com

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veracafeeaston

Join the Club

Hey moms! Mark your calendars and don’t miss the spring pop-up of The Mom Market, filled with artisan goods by local, woman-owned businesses and family-friendly activities. This event, designed to lift up women in all endeavors, is happening at the Bethlehem Rose Garden on May 17. momsmeetmarket

NEW OWNERSHIP

Authentic Turkish coffee and pastries have landed in Downtown Easton. Vera Cafe opened recently on Ferry Street and offers traditional Turkish coffee (served with a Turkish delight!) as well as cappuccinos, lattes and other coffee drinks. As the weather warms, take your treats outside to their seasonal outdoor seating area.

Taichi Bubble Tea is now open in Southside Bethlehem, and besides the tasty Taiwanese treat, they’re offering ramen, poke bowls, sushi and more. Check out their socials to find out how to sign up for their sushimaking classes!

taichibubbletea.bethlehem

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THE EXPERIENCE CHANGES EVERY THING

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C O U R T E S Y O F L E T T H E M E AT C A K E

TRENDING NOW COURTESY OF PARADISE DOGS

LET THEM EAT CAKE

BAKERY EXPANDING

In a region filled with bakeries, Let Them Eat Cake sets itself apart as both an experience and a destination— and now, a growing one. Taylor Romero, who coowns the bakery along with her mother, Channon Smyly, describes it as “more than a bakery, it’s an experience… a space inspired by indulgence, elegance and a little playful drama.” She continues, “Everything we do is intentional: the flavors, the presentation, the atmosphere.” Her craftsmanship anchors every creation, and now the magic is expanding, with a focus on welcoming more guests and offering more to enjoy. The shop is doubling in size, adding expanded seating that allows more visitors to linger over brunch, afternoon tea and dessert. “The goal is to grow thoughtfully while maintaining the quality, creativity and magic that people associate with the brand,” Romero says. Known for custom cakes and inventive macarons in flavors like Honey Lavender and Smoreo, the bakery is now introducing a brunch menu to accompany its sweets. “It’s a chance to tell new stories through food and keep the menu feeling fresh while staying true to our brand,” says Romero. “With new menu items, we get to introduce unexpected flavor pairings, seasonal inspiration and more savory offerings that complement our afternoon tea experience.”

112 S. Main St., Nazareth | 610.216.9516 | letthemeatcakeshop.com

PARADISE DOGS

POTTS’ NAZARETH CELEBRATES REBRANDING

With Potts’ Nazareth’s recent rebrand to Paradise Dogs, owner Courtney Beahn is stepping boldly into a future she has spent countless hours envisioning. “What excites me most about this new chapter is making the shop my own,” she says, hoping both longtime and new customers notice “the fun, new vibes and vision I have for my future.” Her goal is simple: that every guest walks into a space of “fun, bright colors” and leaves “with a smile on their face and a full belly.” While the beloved Everything Dog remains a staple, she’s proud to introduce flavors inspired

by Aruba, including the Island Dog (bacon, barbecue sauce, pineapple relish) and Paradise Dog (mango mustard, chili cheese, pickled onions). Still, the heart of the business hasn’t changed. “We are a small, family-owned business with some big ventures in the near future,” she explains. “Don’t be surprised if I memorize your order within a couple visits.” Taking over from her father after his retirement was not easy. “I couldn’t see my father selling the business; I knew I had to quit nursing and take it over,” she recalls. Today, her proudest moments are deeply personal— especially hearing her father say, “I’m so proud of you.”

307 S. Broad St., Nazareth | 610.759.6600 |

paradisedogs_naz

COURTESY OF LOVE YOU MORE

LOVE YOU MORE

COMMUNITY SPACE, THRIFT STORE AND CAT CAFÉ

In the aftermath of what Kelly Bauer calls “the hardest season of my life,” she looked for ways to be the change she wanted to see in her life and in the world. She created the Love YOU More Movement, offering community outreach programs to a wide variety of people simply in need of love. Bauer’s Easton storefront hosts Threads of Love, a thrift shop that supports domestic violence survivors and their children through the sale of clothing, accessories, housewares and children’s items. Love YOU More also houses Project Paw Cat Café, where visitors can purchase refreshments and spend quality time with feline friends who will eventually be available for adoption. In addition to these ventures, the movement supports the community with inclusive events like karaoke, bingo, self-love workshops and weekly dance workout classes. A year-round giving tree encourages visitors to donate needed items to local organizations that serve the unhoused. Bauer says that above all, Love YOU More isn’t a business. It’s “a safe space for those who feel different. A place where kindness is king and hate has no home. … It’s an invitation—to slow down, to feel again and to love you more.”

452 Northampton St., Easton | 484.788.8594 |

Love You More L E H I G H VA L L E Y S T Y L E . C O M : A P R I L 2 0 2 6

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TRENDING NOW ZENLIGHTFUL SNACKS

LOCAL BRAND LAUNCHES NEW PRODUCT

COURTESY OF ZENLIGHTFUL

Everyone loves a delicious snack, and all the better if it’s actually good for you. That’s the goal for Kim Owens and Svetlana VnuckoOssig, co-founders of Allentown-based Zenlightful Snacks, which is celebrating the launch of its new line of collagen protein bars.

“We realized that while the market is full of options, the majority of products offer very similar tastes and textures,” Owens says.

“We knew we could unlock a new level of decadence without the nutritional compromise, so we decided to fill that void.” Owens, a Lehigh Valley native, and Vnucko-Ossig, from Poland, have created treats that hew to European quality standards, and each bar contains at least 10 grams of protein blended with collagen and no more than 3 grams of added sugar. Add in at least 5 grams of fiber and non-GMO ingredients, and you have what Owens calls “the perfect guilt-free snack.” Flavors include Almond Coconut, Chocolate Fudge and Chocolate Raspberry, and they’ll soon be joined by the return of Zenlightful’s popular keto wafer bars. Zenlightful Snacks can always be purchased at the business’s website, but keep an eye out for opportunities to snag them in person at pop-up events throughout the Valley and at select locations later this year.

zenlightfulsnacks.com

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20 A P R I L 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

TRENDING NOW C O U R T E S Y O F A L C H E M I Z E P I L AT E S C O M M U N I T Y

ALCHEMIZE PILATES COMMUNITY NEW STUDIO OPEN IN EMMAUS

As the lights go down, the disco ball shines and rows of reformers glide into rhythm. Inside Alchemize Pilates Community, Pilates feels less like a traditional workout and more like an energetic community experience built on movement and music. Co-owner Maria Corradini says the idea grew from a love of the practice itself: “Pilates is our favorite hour of the day… you really get to focus on yourself, connect with your body and are surprised by how strong and capable you are.”

Corradini explains that while she and her mom, Alison, loved the workout, they were also “craving a community,” which inspired the pair to open a space where members could connect before and after class. That sense of connection is woven into the design of Alchemize. Corradini describes “vibrant colors, disco balls and fun decor everywhere,” along with a lounge where members are encouraged to stay, socialize and build friendships. Classes are set to curated playlists and feature dim, party-style lighting so clients can “focus on their own movements while having fun.” The studio offers a range of classes for beginners through experienced clients, with instructors emphasizing safety, modifications and encouragement.

106 Main St., Emmaus | 610.421.6125 | alchemizepilates.com

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ONLINE THIS MONTH LINDSE Y JOY PHOTOGRAPHY

LVS Weddings Head to lehighvalleystyle.com to check out our favorite local wedding Instagrams of the week! Want to see your post featured? Tag us at @lvstyleweddings to catch our attention.

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GET THE GOODS

The Whiff Shop PHOTOGRAPHY BY MARCO CALDERON

Scents have a powerful effect on people—they can evoke memories, transform your mood or act as the perfect accessory.

Sanket and Stephanie Pathak, the husband-and-wife duo behind The Whiff Shop, are passionate about helping people explore unique scents that can’t be found anywhere else in the Valley, and they tell us more about how they’re opening up the world of fragrances to so many.

Q

What inspired you to open The Whiff Shop?

The Whiff Shop was inspired by a simple idea: fragrance should feel approachable, exciting and personal. We wanted to create a space where people can slow down, explore and actually experience scent. Perfume has this incredible ability to bring out memories, confidence, comfort and even curiosity, and we wanted to build a boutique that feels like a discovery, not a pressure-filled purchase.

Tell us about where your fragrances come from.

Our fragrances come from niche and independent fragrance houses from around the world. Many of them are difficult to access and not available in large department stores. Our focus is on curating brands that are thoughtful, artistic and high-quality—

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fragrances that feel intentional, not mass-produced. Many of the scents we carry are crafted by perfumers and founders who treat fragrance like storytelling, and we love introducing customers to those worlds in a way that feels easy and fun.

What sets The Whiff Shop apart from other places that sell fragrances?

The Whiff Shop is designed for discovery. We’re not here to push the loudest trend, we’re here to help you find something that genuinely fits you. Our approach is personal, relaxed and educational.

We’ll guide you through notes and moods, help you understand what you’re drawn to and make the process feel welcoming, whether you’re brand-new to fragrance or already obsessed.

Just as important, community is central to our vision. We love that so many customers come back—not always to shop, but to say hello, smell our newest additions and share what they’ve been wearing. The Whiff Shop has become more than a place to buy fragrance; it’s turned into a space to connect, discover and be part of something.

What has been the community response to The Whiff Shop so far?

The response has been incredibly supportive, and we are so proud to be a business in the community we live in.

People seem excited to have something unique and elevated right here in Easton, and we love seeing customers come back in with friends, partners and family to experience the shop together. It’s become a place where people want to hang, explore and talk about scent, and that’s exactly what we hoped for. One of our favorite parts about the shop

is when two strangers start bonding over fragrances. It’s a beautiful thing!

What do you love about your location in Downtown Easton?

Downtown Easton has such a special energy. It’s historic, walkable and full of good food, small businesses and people who genuinely care about their community. We love being a part of that. The area has charm, character and a lot of heart. We feel The Whiff Shop fits right into that vibe.

Do you host any special events in the store?

Yes! We love hosting events because fragrance is even better when it’s shared.

We often host new brand launches. We’re working on bringing in a perfumer to do a master class this summer where attendees can learn about the perfume-making process and leave with a small creation of their own.

Other ideas in the works are a singles night and an art show.

We also host “sniff parties” or private events for those wanting to celebrate a birthday, wedding or something special. You can message us privately to set something up!

What would you say to someone who is unsure about how to select a fragrance?

That’s actually the best place to start. You don’t need to know perfume terms or have a “signature scent” yet. Just come in with an open mind. Tell us what you like in real-life terms: “clean,” “cozy,” “sexy,” “fresh,” “rich,” “not too sweet,” “something for date night,” etc. We’ll guide you from there and help narrow it down without overwhelming you.

Also, don’t judge a fragrance by the first ten seconds. Give it time on your skin. It always tells the full story.

And the biggest tip: plan to stay awhile! Smelling too many fragrances in a short time span can overwhelm your senses.

Give yourself time to experience fragrance in a way that the creators intended.

What do you hope your customers experience during a visit to The Whiff Shop?

We want every visit to feel like an escape. We want it to feel calm, fun and inspiring. Our customers should never feel rushed or intimidated. Whether someone leaves with a new fragrance, a sample or just a better understanding of what they like, we want them to walk out feeling confident and excited.

Anything else you’d like to note?

The Whiff Shop is more than a store to us. It’s a passion project and a community space. We built it for people who love scent, people who are curious about scent and even people who don’t think they’re “fragrance people” yet. We can also make special arrangements outside of our store hours for those looking for a more intimate shopping experience.

119 Northampton St., Easton thewhiffshop.com | _thewhiffshop

SPECIAL ADVERTISING SECTION

The Lehigh Valley Builders Association (LVBA) is a not‑for‑profit trade association representing the many trades and services involved in residential construction. Since 1990, the Association has proudly hosted the Awards for Professional Excellence, an annual program recognizing outstanding achievement in the building industry.

Judging is conducted by qualified professionals from outside the Association, ensuring that all entries remain anonymous and evaluated with fairness and integrity. Each year, numerous exceptional projects are voluntarily submitted and reviewed for creativity, innovative use of materials, project scope, and effective problem‑solving.

Addition to $300,000 – Deily Contractors, LLC

Addition to $500,000 – RiverView Remodeling, LLC

Decks – Deily Contractors, LLC

Exterior Remodeling – Posavek Construction, Inc.

Historic Restoration – Restoration Services of the Lehigh Valley, LLC

Home to $800,000 – Erwin Forrest Builders

Home Over $3,000,000 – Erwin Forrest Builders

Interior Design, Commercial – FD Design

Interior Space Utilization – Closet Factory

Kitchen to $125,000 (Remodeler) – Swine Design

Project to $10,000 – S&D Renovations

Project to $20,000 – ASRE LLC

Project Over $100,000 – MasterPLAN Outdoor Living

Sunroom – S&D Renovations

As in any competition, only one winner can be selected per category— though the quality of submissions makes that decision a challenging one!

Please join us in celebrating the winners of the 35th annual Awards for Professional Excellence.

Consider using one of our many LVBA members for your next project!

STACY NIMAS

CEO, Lehigh Valley Builders Association

Congratulations to the winners of the 35 th Annual Lehigh Valley Builders Association Awards for Professional Excellence!

ASRE LLC adam@asrellc.com asrellc.com

Penn Contractors Inc. msnyder@penncontractors.com penncontractors.com

Closet Factory mandi.cfallentown@gmail.com closetfactory.com

Posavek Construction, Inc. remodeling@posavek.com posavek.com

Deily Contractors, LLC jennifer@deilycontractors.com deilycontractors.com

Restoration Services of the Lehigh Valley, LLC restsvc@outlook.com restorationservices.us

Erwin Forrest Builders keith.hoeing@gmail.com erwinforrest.com

RiverView Remodeling LLC riverviewllc15@gmail.com

FD Design jbassett@fddesignco.com fddesignco.com

S&D Renovations steved@sdrenovationslv.com sdrenovationslv.com

G Contracting & Design jonathan@gcontracting.com gcontracting.com

Shafer Construction, LLC shaferconstruction@gmail.com shaferconstructionllc.com

Kahler Construction, LLC budd@kahlerconstruction.com kahlerconstruction.com

studio26 homes bbaker@studio26homes.com studio26homes.com

Love Your Room, LLC shoshana@loveyourroom.com loveyourroom.com

Swine Design ashley@swinedesign.com swinedesign.com

MasterPLAN Outdoor Living becky@mymasterplan.com mymasterplan.com

Tuskes Homes marthac@tuskeshomes.com tuskeshomes.com

For more information, visit lvba.org/awards

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SPECIAL ADVERTISING SECTION

Addition Over $500,000 – G Contracting & Design

Basement Over $100,000 – Swine Design

Bath to $50,000 – Posavek Construction, Inc.

Bath Over $50,000 – Swine Design

Garage – Deily Contractors, LLC

Hardscaping, Commercial – ASRE LLC

Hardscaping, Residential – MasterPLAN Outdoor Living

Historic Renovation – Kahler Construction, LLC

Home to $1,000,000 – studio26 homes

Home to $1,200,000 – studio26 homes

Home to $1,500,000 – Erwin Forrest Builders

Home to $2,000,000 – Erwin Forrest Builders

Interior Design, Residential – Swine Design

Interior Remodeling to $75,000 – G Contracting & Design

Interior Remodeling to $150,000 – Posavek Construction, Inc.

Interior Remodeling Over $150,000 – Love Your Room, LLC

Kitchen to $125,000 (Builder) – Deily Contractors, LLC

Kitchen Over $125,000 – Penn Contractors, Inc.

Model Home – Tuskes Homes

Outdoor Living Space – MasterPLAN Outdoor Living

Project to $30,000 – Closet Factory

Project to $40,000 – Closet Factory

Project to $50,000 – S&D Renovations

Project to $100,000 – ASRE LLC

Thank you to our event sponsors!

EZ Micro Solutions

Erwin Forrest Builders | G Contracting & Design, LLC Gold Outdoor Living & Design

Whole House Renovation to $200,000 – Shafer Construction, LLC

Whole House Renovation to $400,000 – G Contracting & Design

American Bank | Arbor Insurance Group | Garden State Tile | Kay Builders Kieffer’s Appliances | MCT Financial | Monocacy Builders LLC | Ohm Lighting Penn Design & Remodel | Schlouch Incorporated | Shafer Construction, LLC studio26 homes | Sub-Zero Freezer Company, Inc. | Tuskes Homes

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Baumer Wealth Management Named to Forbes “Best-In-State Wealth Management Teams” list in 2024-2026.

Published annually in January. Rankings based on data as of March 31 of prior year.

Glenn W. Baumer, CRPC™, C(k)P® Managing Director, Senior Consultant

Christopher S. Baumer, CRPC™, C(k)P® Senior Vice President, Wealth Management Advisor

Breanne N. Pfeffer, CRPC™, AWMA™ Vice President, Senior Business Manager

Tiffany A. Nguyen, CRPC™ Registered Wealth Management Client Associate

Emily Kern Wealth Management Client Associate

600 Hamilton St • 12th Fl • Allentown, PA 18101 • 610.398.4307 • fa.ml.com/baumer_group Data and sources for all Forbes awards and their rankings provided by SHOOK® Research, LLC. Past performance is not an indication of future results. For more information, please see www.SHOOKresearch.com. Awards are based on in-person, virtual and telephone due diligence meetings and apply an algorithm that measures best practices, client retention, industry experience compliance records, firm nominations, assets under management and firm generated income. Investment performance is not a criterion.

Merrill Lynch, Pierce, Fenner & Smith Incorporated (MLPF&S) is a registered broker-dealer, registered investment adviser, and Member SIPC. MLPF&S is a wholly owned subsidiary of Bank of America Corporation.

The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation; all other trademarks are the property of their respective owners.

C(k)P® is a registered trademark of The Retirement Advisor University, Inc. The College for Financial Planning Institutes Corp. owns the service marks CRPC™ and AWMA™. © 2026 Bank of America Corporation. All rights reserved. | MAP8774208 | 06/2026

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ASK THE EXPERT Dr. John P. Boscia OPTOMETRIST

Dry eye is on the rise, a persistent, uncomfortable condition that’s difficult to treat and accelerated by our screen-focused lifestyles.

Easton optometrist Dr. John P. Boscia explains how dry eye has bedeviled him and his patients for decades, and the promising new therapies that are giving relief.

WHAT’S GOING WRONG

WHAT TO KNOW ABOUT DRY EYE

Each time we blink, our eyes deposit a three-layered tear film. Ideally, this film maintains stability for at least ten seconds, carrying our eyes juicily through the day. The layer closest to the eye is a mucin layer that adheres to the surface, the next is a layer of aqueous tears and the outer layer is an oil produced by tiny meibomian glands along the eyelid.

Atrophy of the meibomian glands is one of the main causes of dry eye. When that protective oil is lacking, the eye’s film breaks down too quickly. “We have great technology that allows us to time the breakdown of the film after a blink to the tenth of a second,” Boscia says.

This, along with a magnified inspection of the glands, can diagnose an eye that can’t keep itself wet.

WHO’S AFFECTED The largest demographic to be affected is postmenopausal women, due to drying hormonal shifts.

People with rosacea also find that dry eye can be a side effect of vascular inflammation occurring

BY DAISY WILLIS | PHOTOGRAPHY BY MARCO CALDERON

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ASK THE EXPERT near the eyelids. However, the scourge of screens has caught us all in its net.

Folks with lifestyles that have them staring at a computer screen in an office full of forced air are on the road to dry eye, and a growing number of young people are coming into Boscia’s office with their glands looking limp as each new generation exceeds the previous record for screen time.

“We see teens with glands that are already terribly compromised,” Boscia says. “Parents tell us their kids are gaming constantly. It’s not just older people or menopausal women who are affected.”

PREVENTION

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Before any sandy, itchy feeling steals over us, we need to make moisture a priority.

“We’re ideally blinking fifteen times a minute,” Boscia says, which refreshes the film and physically pumps the glands producing it. “With all the screen time, we’re only blinking five.”

When life requires hours staring at the computer screen (or doomscrolling), Boscia recommends laying in eyedrops and instilling them every hour, before symptoms of dryness develop. The 20-20-20 rule is also still relevant: every twenty minutes, look at something twenty feet away for twenty seconds. This helps eye muscles and moisture stay limber and lush. Be mindful of whether your medication (like those for allergies or glaucoma) is adding risk of aridity, and Boscia recommends waterproof makeup that won’t melt into your eyes.

Anything that causes inflammation to the eye threatens the stability of continuing gland health.

INFLAMMATION & INTERVENTION

Jeffrey J. Febbo, CFP ®

Paul J. Febbo, CFP ®

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Other factors outside our control can lead to the inflammation that kicks off this condition, from aging to an infestation of the demodex mites that populate our eyelashes. And once the cornea is bruised by irritation or the glands are giving up, that inflammation reinforces itself. Most treatments available have been short-term, applying to symptoms and not the cause.

“Over the years, we’ve been very frustrated with what we’ve been able to accomplish,” Boscia says.

Depending on the causes of dry eye and how exhausted a patient’s meibomian glands have become, various medications and therapies can help. Eye drops and gels keep the eye comfortable in the short term, while dissolvable tear duct plugs slow tears from draining off the eyes.

Treating irritating conditions like demodex blepharitis and damage to the cornea also offers some alleviation. Amniotic membrane therapy applies stem cells directly to the eye to help repair its surface.

But for serious cases needing long-term relief, Boscia brings out the big guns.

THE OPTILIGHT OPTION The treatment that has given Boscia and his patients the most cause for relieved celebration is a newer one: intense pulsed light (IPL) therapy, in the form of the FDA-approved OptiLight device. IPL is commonly used in dermatology, where it was discovered that treatment close to the eye also relieved dry eye symptoms. “The light penetrates beneath the skin to affect the root causes of inflammation,” Boscia says, “and the glands can resume function.”

This is all but unheard of in the world of dry eye, so three-ply tears of joy are being shed. Here’s how a session works: a patient reclines as if for a spa treatment with shields over the eyes, ultrasonic gel is applied and ten minutes later the precisely applied light has made its pass non-invasively over the margins of the eyes. The typical schedule is three to four sessions, two to four weeks apart, and in that time, Boscia says, “We start to see the oil coming back.”

Patients have reported relief lasting at least six months, and hopefully as long as a year.

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LIVING WELL WITH

Giana Jarrah BIOMEDICAL ENGINEER; FOUNDER, WITH MERAKI CO. PHOTOGRAPHY BY MARCO CALDERON

When Giana Jarrah was impacted by health issues in her family and in her own body, she didn’t wait for someone else to take charge. The Allentown native and Lehigh alumna focused her studies and her entrepreneurial spirit on ways to improve not only her own health but the health of women everywhere. Jarrah founded With Meraki Co. to offer science-backed solutions for women, and she tells us more about her journey.

Q

Tell us about your background in biomedical engineering.

My foundation began with a deep passion for molecular and cellular biology, which shaped the academic track I chose at Lehigh University’s bioengineering program. That interest naturally translated into hands-on lab work, with my first career-focused job during my undergrad being a clinical laboratory scientist in a microbiology lab. I then worked on independent research in probiotic science, and later as a product engineer for a biopharmaceutical manufacturer conducting cell trials. Across every stage of my education and career, my work has been rooted in the lab and centered on understanding the human body as an interconnected system, not a collection of isolated parts.

What led you to take your expertise and focus on women’s health?

My interest in women’s health began early, when my mom was battling an aggressive stage of pre-cervical cancer while I was a teenager. Watching that experience unfold sparked a deep curiosity about both women’s health and cancer research and

ultimately guided me toward biomedical engineering, a field that allowed me to bridge creativity with human anatomy.

Later, like many women, my entry point became personal as I experienced firsthand how fragmented and dismissive care can be, especially around female reproductive health, as I battled chronic urinary tract infections (UTIs). That combination of early exposure and lived experience solidified my commitment to building science-backed solutions that truly center on women.

Tell us about With Meraki Co. and the products you’ve created.

With Meraki Co. is a science-driven women’s health brand built to support reproductive health across the many stages of a woman’s life. Our work is guided by the understanding that these challenges are layered and interconnected, which is why our product line spans internal support, through targeted vaginal probiotics like With Clarity and With Harmony; foundational formulas like our gut-healing powder, Gut Revival, our immune-boosting supplement, Thryve Immunity and lifestage essentials such as our Mamaby Prenatal and Beyond Multivitamin; as

well as external care with our Barrier Bar feminine cleanser. Education is just as central to our mission—through social media, we share evidence-based content that reaches millions of women globally.

That educational foundation ensures that everything we create, from products to messaging, remains intentional, safe and aligned with real women’s needs.

What is something that women may not know about their urinary and vaginal health?

Many women don’t realize how interconnected these systems are (the vagina, gut, immune system and hormones) or how much daily factors like stress, antibiotics, our menstrual cycle, intimacy and even hormonal shifts influence vaginal and urinary balance.

The vaginal microbiome is dynamic, not static, and supporting it requires more than just reacting when something feels “off.”

Education and proactive care are just as important as treatment.

Who can benefit from using products from With Meraki Co.?

Our products are designed for women who want to be proactive about their health, L E H I G H VA L L E Y S T Y L E . C O M : A P R I L 2 0 2 6

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LIVING WELL WITH whether they’re dealing with recurring UTIs, bacterial vaginosis, yeast infections, hormonal imbalances, gut issues or simply want to better support their overall wellness.

We serve women who are tired of onesize-fits-all solutions and want something thoughtful, intentional and science-backed.

Tell us about your morning routine. What’s something you can’t start your day without?

I start every morning with my probiotics, either With Harmony or With Clarity, taken on an empty stomach. From there, my mornings are about setting the tone for the day: washing up, doing my skin care and having a well-balanced breakfast with my Gut Revival supplement alongside it.

Once I’m ready, I head to my favorite local coffee shop for coffee before starting my day. My routine is rooted in predictability; I’ve learned that my mind and body thrive when mornings feel calm, unrushed and genuinely caring. It’s a form of self-care that may look simple, but it’s completely changed how clearly and grounded I function compared to the rushed, reactive mornings I used to have.

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How about your evening routine?

Evenings are about helping my body transition out of the day and into rest. I’m intentional about mentally preparing for the next day so I like to review my calendar and see what the next day will bring. I then like to begin winding down by dimming the lights, putting my phone away and creating a calm environment that signals safety to my nervous system. I keep my nighttime routine as simple and consistent as possible with a warm shower and nighttime skincare.

Just like my mornings, my evenings aren’t about doing more; they’re about allowing my body to recover so I can show up clear and grounded the next day.

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What has your personal wellness journey looked like?

For much of my life, wellness wasn’t something I consciously thought about; I was always focused on achievement.

I pushed myself academically, took on demanding coursework, worked while in school and then moved straight into engineering while building a company at the same time post-education. For years,

I was juggling a lot and living in a state of chronic stress without fully recognizing it.

Eventually, my body began to communicate that something needed to change through physical signs, like hair loss. Instead of seeing that as a failure, I learned to view it as information. My wellness journey has been about listening, slowing down and rebuilding trust in my body where I'm shifting from constant pressure to care, and learning that health isn’t about perfection, but about responding to what your body is asking for. And I no longer feel guilty for listening to my body and giving it the care it is asking for.

What is something you love to indulge in?

A really good meal shared with people I love.

Food is joy, culture and connection for me and not something to fear or restrict. I’m the easiest person to enjoy a meal with because I’m always up for any dish with new flavors, new cuisines and shared experiences around food.

How do you relieve stress?

One of the most impactful ways I relieve stress is through pelvic floor therapy. It’s often discussed only in the context of postpartum recovery, but I believe it’s something everyone can benefit from. We carry so much tension, stress and lived experience in the pelvic floor, and many of the exercises used in pelvic floor therapy help release that stored tension while regulating the nervous system. For me, it’s been a powerful reminder that stress doesn’t just live in the mind, it lives in the body, and healing often starts there.

What is your preferred exercise/ go-to workout?

I love intentional movement that feels supportive rather than punishing. My personal go-to workouts combine light cardio, such as walking, with strength training. Exercise for me is about longevity and mental clarity, not burnout.

Do you have a personal mantra you’d like to share?

My mantra is to treat my body as a partner rather than a project. When something feels off, I try to listen instead of pushing through and remind myself that health is built through consistency, patience and compassion.

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INSIGHT

Aimee Kohler

RUNNER AND RACE DIRECTOR

BY HE AT HER M AY ER IR V INE | PHO T OGR A PH Y BY A L I S ON C ONK L IN

Aimee Kohler started running in 2019 for the same reason many people start running: to lose weight. It’s been seven years since she first laced up at age 23, and the weight-loss goal has become merely a blip on a journey across thousands of miles and thousands of feet of elevation.

Today, Kohler, 30, is the founder and race director for The Running Kind, an event company that focuses on sustainability in trail running, including hosting carbon-neutral races.

Cliff’s Notes: Carbon-neutral means Kohler and her team offset the carbon— which plays a critical role in causing climate change—their races produce.

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But—record scratch—you’re probably wondering how Kohler got here, leading her own trail-running company. In an effort to motivate herself when she started running, Kohler signed up for a Spartan race. You know the one: an obstacle course race with notes of military boot camp and many shirtless men. In love with the atmosphere, Kohler started working for the company, putting on its events.

In typical runners-meeting-runners fashion, at the encouragement of a new friend, Kohler started mountain and trail running.

“As I left Spartan behind, I was learning about other competitive mountain running events,” Kohler says. “This is what I enjoy.

I never liked the obstacles [of the Spartan race], but I liked the trail aspect of it. I didn’t have to be fast. I had to be gritty, which I was good at.”

Kohler, of Nazareth, locked into the trail and mountain running scene. She ran her first race—a 5K—at Blue Mountain. It was maybe forty people, a stark contrast from the thousands of athletes at Spartan events.

“You didn’t know who was to the left or right of you,” she says of the large races.

Kohler started working for Blue Mountain, taking over the 5K series, and focusing on her own racing. She tested her competitive chops at Loon Mountain in New Hampshire and the Whiteface Mountain Vertical K in New York (about 3,000 feet of climbing over about three miles).

“I was hooked on the mountains, and my journey quickly escalated from running to lose weight to thinking, ‘I could be good at this,’ if I learned how to train properly,” Kohler says.

During this time, Kohler, disheartened by the waste at corporate racing events, became a vegan athlete and wanted to make a mark—or rather, leave no trace— in the trail-running world. She didn’t understand why running events had to be so wasteful—paper bib numbers, plastic water cups, cheaply made finisher medals and swag bags with shirts.

“I wanted to put races on my own way,” Kohler says. “I was becoming more passionate about being a vegan as well as the carbon footprint races were having.”

She attended the US Trail Running Conference and met a woman who worked with a company that sells carbon offsets (a way to compensate for the carbon you generate).

“It didn’t seem that hard to make a carbonneutral race,” Kohler says, admitting now that it wasn’t as easy as she’d assumed, but it’s not impossible. She worked with Blue Mountain to offset emissions from racers’ transportation to and from their events, which was promising.

Kohler knew she could do this on her own, and if she started her own organization, she could host trail races all over the area.

“It was crazy to me that no one was really doing this,” Kohler says of making trail races carbon-neutral. “In the trail world, that seems so obvious… Trail runners see the impact of climate change. The door was open and no one was going through it.”

So, in 2022, Kohler launched The Running Kind. She hosted her first trail race that fall, the Long Run, at Jacobsburg Environmental Education Center, for which runners have three or six hours to cover a 5-mile loop as many times as they can. Working with Native Energy, Kohler established the Long Run as a carbon-neutral race. It was a fairly small event, about 80 runners (permits issued by state and land organizations prohibit more than 100 registered runners).

A year later, The Running Kind had hosted four events. Kohler acknowledges she and her tiny team—her parents and sibling— may have bitten off more than they could chew. (“When you come to a Running Kind event, Dad is telling you where to park, Mom is giving you your bib, my sibling, Em, is taking pictures on the course.”)

But the organizers were hooked, and so, it seems, was the trail-running community.

In 2026, The Running Kind will host six events: C’mon Armageddon, a 50-kilometer loop in New Jersey (with 5-mile and 10mile options); Climb It for Climate in the Catskills (25 kilometers with an 8-kilometer option); two versions of the Long Run (a “spring forward” race and the “fall back” race, which will run the loop in reverse); and, new this year, the Little Bitty Backyard (every hour the clock will start for a 3.4-mile mountain loop; runners who fail to start their next loop at the top of the hour are disqualified; the race continues until only one runner remains). During the Backyard, The Running Kind is bringing back Blackout: a night loop of the Little Bitty Backyard.

Though the events are small—trail races are much smaller than their road-race counterparts anyway—Kohler and her team aim to make a big impact when it comes to the runner experience and sustainability

Trail runners see the impact of climate change. The door was open and no one was going through it.

education. Unlike most races, particularly road races, The Running Kind events don’t have swag, like cheap tech shirts or T-shirts, or medals. Instead, her team of four collects bottlecaps, paints them and brands them into pins.

“I don’t think we’ll ever have swag,” Kohler says, noting they do have limited merchandise for purchase, all from sustainable brands. “I was nervous about [not having medals or shirts] at first. People are so used to that. We have handcrafted bottlecap pins, by yours truly.”

On the course, Kohler makes sure her fueling stations are vegan, and the race bibs? They’re reusable cloth. At the end of the race, runners return them, and they’re washed and ready to go for the next event.

“These are tangible things people can think of when they think about The Running Kind,” Kohler says.

The growth of The Running Kind has snowballed, Kohler says. The organization is finally making money, but “I haven’t paid myself yet,” Kohler says. She works at Aardvark Sports Shop and does much of the store’s brand management, design and social media.

And last fall she partnered with Mad Catter Coffee Roasters, which works with local farms, to create a specialty roast: The Running Kind Grind.

She purchased a solar generator in 2025, which will count toward certain sustainability certification requirements. “Even though we’ll never be inherently carbon neutral—you’ll have to offset things like travel—our progress is in the right direction,” Kohler says.

Without the support of The Running Kind athletes—walkers, runners, hikers— or the local community, including Aardvark Sports Shop, Emmaus Run Inn and, of course, the trails that host Kohler’s events, The Running Kind wouldn’t be where it is today, Kohler says.

She’s excited about expanding access to her races with hiking options and shorter loops, for example. Kohler laughs: “Mountain running is really just hiking and then sending it downhill.”

“Everyone has been so supportive,” she says. “Now, how do we continue to expand and build community and bring in more people?”

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5 THINGS

3.

ROOM & WARD VINTAGE 21 N. 7th St. Suite 103, Allentown room.and.ward

Known for its nooks and crannies of apparel, home goods, even furniture from days gone by, Room & Ward is a kicked-back place to peruse the past and bring a piece of it home with you. Last month they expanded to a new location on the Allentown ArtsWalk to make room for even more!

Vintage & Consignment Shops

BY DAISY WILLIS | PHOTO BY LOLOSTOCK / ADOBE STOCK

4.YELLOW BALLOON 135 N. 3rd St., Easton yellowballoonconsign.com

Well-organized and worth a ramble, Yellow Balloon is run by an erstwhile environmental educator dedicated to getting new life out of old items. You’ll also find handmade local goodies from soap to art. Hundreds of consignors have opened their closets to populate the racks at this shop, where kids’ stuff has a considerable presence.

Combine the warm hug of nostalgia with a righteous snubbing of fast fashion and a nod towards sustainability at these vintage and consignment clothing stores so you can put together a closet that suits your ethics and aesthetics.

1.

2ND BASE VINTAGE 432 Northampton St., Easton 2ndbasevintage

An offshoot of streetwear paradise Homebase Skateshop on Bethlehem’s Southside, 2 nd Base occupies the architecturally alluring A & D Tile building with sneakers, t-shirts, hats and flannels that will take you back to those few shining decades before cell phones! And the decor will make you wish it was also for sale.

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2.

THE ATTIC 516 Main St., Bethlehem atticclothes.com

A must-stop on any Main Street crawl, The Attic offers an eclectic collection from the area’s most fashionable consignors, from sunglasses and hats to menswear and lingerie. Recent pieces as well as vintage items are chosen to reflect modern trends. Come see what the kids are wearing!

5.

MY SISTER’S CLOSET 3650 Nazareth Pike Suite 13, Bethlehem bloomforwomen.org/my-sisters-closet

Part of a charity supporting survivors of sex trafficking, this boutique resale store in the Bethlehem Village Shoppes makes you feel good about adding to your wardrobe. Offering exclusively women’s fashion, it’s paired with a maternity- and baby-based companion shop for all the stretchy shorts and onesies you might temporarily need.

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Enjoy fresh ingredients and sustainable practices at Meli, where seafood, proteins and local vegetables are transformed into mouth-watering dishes. Each plate is a culinary masterpiece, reflecting the perfection of Greek, Mediterranean and European flavors.

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The need for community-based mental health services from organizations like Haven House has grown post-pandemic. Looking in from the outside, one wouldn’t know that over 70 staff members are working to keep seven distinct programs and countless partnerships running to support around 3,000 individuals in Lehigh and Northampton Stop in now for the best prices of the year on all fire tables and counties. Haven House continually searches for heirloom quality patio furniture from Patiova and Sonrise. new opportunities to expand and improve access to services to fulfill their In addition, Haven Choose from our large inventory of mission. in stock items for immediate House takes every opportunity to further educate pick up or delivery, or custom order your dream set today. the public around mental health to foster a stigmafree environment. This year, Haven House plans to resume poverty simulations, grow group therapy options and host a gala-type event, in order to reach new and different audiences regarding community mental health. Please follow them on Facebook or subscribe to their newsletter to avoid missing any of www.KringsOnline.com their exciting updates.

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Exploring the

POCONOS

by Amy Unger | Photography by PoconoMountains.com

Spring has sprung! If you haven’t yet extricated yourself from the warm cocoon of blankets that kept you cozy on the couch all winter long, consider this your eviction notice. Lucky for us here in the Lehigh Valley, there’s a very good incentive to get outside that’s just a quick car ride away. So grab your swimsuit, your hiking shoes, your fishing rod and your favorite walking stick—you’ll need all of them, and more— and tag along with Lehigh Valley Style to the Pocono Mountains.

The Poco-what?

First, a little background. Even if you’ve been taking trips to the Poconos your whole life, how much do you really know about the place?

The name “Pocono” comes from a Native American word—some sources say “Pocohanne,” others cite “Pokawachne”—which means “a stream between mountains.”

They were talking about the Delaware Water Gap, but the moniker now applies to a 2,400-square-mile region across four counties: Wayne, Pike, Monroe and Carbon.

In the 1960s, ’70s and ’80s, the Poconos emerged as a honeymoon hot spot, with heart-shaped tubs galore wooing lovebirds to the region’s many resorts.

It’s still possible to sink into the suds in one of those tubs today. But there’s so much more to do. James Hamill with the Pocono Mountains Visitors Bureau helped us narrow down the highlights.

For Nature Enthusiasts With eight state parks, two national parks and hundreds of acres of state game lands, there’s no shortage of bonding opportunities with Mother Nature.

Take a dip in the sprawling Lake Wallenpaupack, the third largest lake in Pennsylvania, or try to reel in a big one (bass, pickerel, yellow perch, sunfish, catfish—take your pick!) at Promised Land State Park.

Delaware State Forest features over 100 miles of trails, the majority of which are open to mountain bikers.

Hike to the top of Camelback Mountain at Big Pocono State Park for an unforgettable view.

Speaking of views, “We’ve got the tallest waterfall in the state of Pennsylvania at Raymondskill Falls; that’s in the Delaware Water Gap National Recreation Area,” says Hamill.

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For Thrill Seekers The Lehigh and Delaware rivers are relatively tame, but regular dam releases keep the current flowing for whitewater rafting. A number of companies, like Kittatinny Canoes and Pocono Whitewater, offer a number of trip options.

Racing returns to the famous Tricky Triangle June 12–14, and Pocono Raceway is planning a whole weekend of high-speed fun. This can be one for the kids, too. “It’s free for kids 12 and under to go,” Hamill says. “It’s a really great thing with fanfare, and there’s a really great playground and a lot of kids’ activities at the visitor center.”

Get a bird’s-eye view of the scenery with Pocono Helitours in Tobyhanna. They can give you a complete tour of the Poconos from above in sixty minutes.

For the exceptionally bold, there’s skydiving. If you’d prefer to just sit in the plane instead of jump out of it, Pegasus Skydive Center in Stroudsburg will let you ride with the pilot while your buddies take the plunge.

Got mud? You will after you hop on an ATV and tear up the terrain. Alvin’s Offroad Playground in Long Pond boasts over seventy acres of off-road trails. Rent a single or double rider there, or bring your own.

At 750 acres, Skirmish Paintball in Albrightsville is one of the largest paintball properties in the world.

Thousands of players will descend on the place in July for a recreation of WWII’s Battle of Normandy.

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Pocono Raceway

Skirmish Paintball

For Families Waterparks with indoor and outdoor attractions are plentiful in the Poconos: Great Wolf Lodge, Kalahari and Camelback’s Aquatopia and Camelbeach. Those who’d prefer to stay dry will appreciate the many other on-site possibilities, like arcade games, escape rooms, bowling, mini golf, zip-lining and ropes courses.

Lukan’s Farm Resort in Hawley is a little more laid-back, with sports fields, a bocce ball court, hiking trails and a large outdoor swimming pool beckoning your family for a weekend getaway.

Another option: take a walk on the wild side at the Claws ’N’ Paws animal park in Lake Ariel, which has a whole menagerie to admire.

Or, challenge your crew to a round of laser tag at Blue Mountain Resort.

Great Wolf Lodge

For Adults Only If you’d rather leave the kids at home or go to a place where you’ll be hobnobbing exclusively with other grown-ups, the Poconos has you covered.

Mount Airy Casino Resort is a 21-and-over place, and there’s more to do than park yourself at the craps table. The property has a lake, an 18-hole golf course, a 16,000-square-foot spa, and indoor and outdoor pools.

The Lodge at Woodloch is also adults-only. Try your hand at archery, hop on a bike or a paddleboard, explore the lush grounds or take a gardening class.

We promised a heart-shaped tub, right? Program your GPS for Cove Haven Resort and a pleasant return to nostalgia. But activities like tennis, speedboat and pedal boat rides and nature trail walks will ensure you don’t spend all day indoors.

Finally, raise a glass (or two) at any one of the area’s many wineries, like Eagles Rest Cellars in Stroudsburg, the Sorrenti Family Estate Winery in Saylorsburg or Three Hammers Winery in Hawley.

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For Festival Lovers We love a good fest in the Lehigh Valley. But the Poconos have an action-packed spring and summer festival season, too.

Some highlights: The Jim Thorpe Area Running Festival: Apr. 25–26. Try the 7-miler, the half-marathon, the full marathon, or the full super two-fer (the half and the full).

Kalahari Food & (Not Just) Wine Festival: Apr. 26. Food samplings from each of Kalahari’s signature restaurants, plus wine, beer and spirits.

Elements Music and Arts Festival, Long Pond: Aug. 7–9. Three days of car camping, performances, food and activities.

164th annual Wayne County Fair: Aug. 7–15. Rides! Food!

Grandstand shows!

And, when it comes to Independence Day, expect the ante to be upped this year with widespread America 250 celebrations.

“Certainly, any of the Fourth of July celebrations are going to be more festival-like,” Hamill says. “Other celebrations that lead up to that holiday are all going to be a lot larger in the Poconos this year.”

Wayne County Fair

For a Taste of Farm Life

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With a wealth of farms, greenhouses and markets, the Poconos’ agritourism game is strong.

Calkins Creamery in Honesdale makes and sells award-winning artisanal cheeses.

Hang out with the furry gang at Pohopoco Creek Alpacas in Effort.

Naturally, they’ll be celebrating National Alpaca Farm Days later this year. Meet the alpacas at the farm Sept. 26 and 27.

Stock up on the freshest fruits and veggies and other homemade goodies at the Monroe Farmers Market, open every Saturday morning at Courthouse Square in Stroudsburg.

Two Creek Farm is a 100-acre regenerative, USDA-certified organic farm in Lakewood. Take a walk around the pasture to learn more about what they do. Or, for a more immersive experience, stay the night in their deluxe treehouse, which has been rated one of the most loved homes on Airbnb.

Lehigh Gorge Scenic Railway

For Rainy Days It can’t always be 70 degrees and sunny in the Poconos. If the weather’s not cooperating, seize the opportunity to check out some of the attractions that are under cover. “Each community, each small downtown and area really has something of a treasure,” Hamill says.

See how the syrup is made at Pocono Mountain Maple in Newfoundland. Tours include a guided tasting of all their organic and kosher syrup flavors.

If getting in a round of golf outdoors isn’t an option, check out the simulators at The Wake Zone in Tafton. There’s also beer for the adults and a variety of other sports simulators and arcade games to keep the under-21 set happy.

All aboard at the historic Jim Thorpe Train Station for a ride through Lehigh Gorge State Park along the river and back again. You can also see the city by trolley, or tour the Old Jail Museum for a history lesson that’s more than a little spooky.

The Frazetta Art Museum in East Stroudsburg features many works from the renowned science fiction, comic book and fantasy illustrator Frank Frazetta, run by the late artist’s son.

Old Jail Museum

And So Much More…

This is just a taste of what’s possible in the Poconos. The Pocono Mountains Visitors Bureau website details many more activities broken down into easy-to-navigate categories.

When you’re ready to plan your day trip, weekend getaway or extended stay, be sure to check out poconomountains.com.

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A n e e r G b m u Th Y O N E R E V E R O F

By He ather M ayer Irv ine As the view outside your window finally starts to green and buds make themselves known, you might be thinking, “This is the spring I garden!” And thanks to experts across a range of gardening specialties in the Lehigh Valley, we have the pro tips you’ll need for a successful season.

Photo by Ro da

le Ins titute

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G a r d en i n g f o r Food

Successfully growing your own produce can be intoxicating, whether you’re trying a new hobby or looking to eat really local. You don’t need a huge swath of land to have a successful fruit or vegetable garden, says Krista Hirschmann, senior program director of medical and health systems education at the Rodale Institute, which is a leader in organic farming and education.

The most important tool you need for gardening of any type, but especially for food, is high-quality soil, Hirschmann says.

“A lot of people don’t realize that good, healthy soil is alive,” she explains. “A teaspoon has nine billion microorganisms.”

Those microorganisms—similar to the ones we rely on for a healthy gut microbiome but much more diverse—are responsible for nourishing plants’ root systems and even making produce taste better and more nutritious.

“We recommend doing everything you can to build up soil health,” Hirschmann says.

“It should look like chocolate cake.”

The chocolate cake soil is a far cry from what Lehigh Valley folks are used to in their yards. The soil (which is a living thing, versus dirt, which is degraded soil or mineral particles) in the Lehigh Valley is clay and can be very rocky, thanks to limestone and shale.

As is, this clay soil has poor drainage and does not have the structure or nutrients a thriving garden needs.

Whether you choose a raised bed or a container (in which you have more control over what Mother Nature provides, Hirschmann says) or a piece of land on your property, adding compost will enrich the soil with those crucial living organisms. (See Compost Quick Hit, pg. 57) Once you’ve got your nutrient-rich soil, sketch out what your garden will look like.

Hirschmann emphasizes the importance of following the seed packet’s instructions for planting to ensure you have proper spacing, which will reduce the risk of pest infestation or disease spread. Position the tallest plants in the back or in the middle of your plot so they don’t block the sun.

With healthy soil, Lehigh Valley gardeners can have quite a successful harvest.

Hirschmann recommends planting foods you’ll actually want to eat. If you don’t like tomatoes, don’t plant tomatoes, she says.

That said, she guarantees your backyard produce will taste a lot better than the grocery store.

Photography by Rodale Institute

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G a r d en Variet y Vocabulary

Soil: Different from dirt, soil is full of living microorganisms that contribute to plant health.

Organic: Farming and gardening without any synthetic chemicals Compost: Decomposing organic matter that feeds the soil Regenerative gardening: Working with the ecosystem to grow and protect plants, including no-till (plowing), cover cropping and composting

Environment Fritillary on Blue Mist Flower | Photo by Terry Kubera

Sheffield Mum | Photo by Magda Masterson

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Your backyard, front yard or community garden can serve a purpose other than aesthetics and food. In fact, the most important role your garden plays is supporting the local ecosystem with native plants and pollinator plants. Native plants are any plant that has grown in a certain area before colonization, explains Nadia Hassani, master gardener and volunteer with Penn State Extension.

“Native plants are an incredibly important part of the ecosystem and food web,” she says. “They provide food to insects, which really run the world. Without insects, so many species would die.”

But thanks to an aesthetic shift after World War II, a typical yard—lush grass, minimal plants— has no real value for the ecosystem.

There’s a perception, Hassani says, about how yards should look. “But people aren’t thinking about the pesticides to maintain a lawn, pollution from mowing,” she says. “People are afraid it could look messy” if they embrace the native plant, au naturel approach.

And people are not necessarily wrong: housing associations and local governments have fined homeowners for native gardens that appear “unkempt.”

Unlike native plant “purists,” Hassani is all about flexibility when choosing native plants

Photo by Rodale Institute

G a r d en i n g f o r t h e

or pollinators. “If we’re purists, we’ll never win anyone over,” she says. That means she might plant a pollinator that isn’t a native plant but is also not doing any harm—lilacs, for example. “They’re neutral,” she says.

Hassani created a native plant inventory, hosted on the Lehigh Gap Nature Center’s website. The comprehensive educational tool includes where to buy native plants in the area, where to see native plants (Hassani raves about the Air Products campus in Trexlertown, which was featured in The New York Times) and other resources.

The most important thing to think about when choosing native plants for your property is whether you have sun or shade.

For shady areas, Hassani loves the perennial barren strawberry ground cover. Ground covers are popular native plants because they reduce the need for mulch. And because of their density, they fight back against weeds. For sunnier spots, Hassani recommends eastern bluestar, which flowers in the spring.

In addition to being better for the environment, native plants require less maintenance and are more resistant to pests.

“They’re adapted to the climate, their water needs, they have fewer pests,” Hassani says.

“They’ve adapted in every possible way.”

G a r d en i n g f o r

Therapy Getting your hands dirty—in soil, that is— has been shown to have positive effects on mental health and stress levels. Merely touching soil, rich with microbes, influences our own microbiomes, which are linked to mental health. Veronica Moore, a plant therapy advocate and owner of Brown Skin Plant Mama, leans into this phenomenon with her work.

“Before the fad and the trend of taking care of plants, horticultural therapists were doing this for a long time,” says Moore, who uses plant care as a way to teach children social and emotional regulation skills. Tending to plants—anything green, really—is therapeutic in nature, Moore says. Move that plant operation outside, and you’ll experience the added benefits of being in the fresh air, soil and the sun and its vitamin D! “Individuals are walking houseplants,” Moore says. “We need water and sun to survive. We need to be planted and have rituals.”

Photography by Rodale Institute

Lavender

When choosing plants for her therapeutic approach, Moore wants those that she’ll use—for food, tea and tinctures. She loves the eucalyptus plant to help her unwind; you can hang cuttings in the shower so their oils will release with the steam. She also uses lavender (a natural repellent against mosquitoes, she says) and chamomile for her tea.

“You can grow mint or chamomile, cut and dry it, and then boil it,” Moore says. “You don’t have to run to the store for your tea.”

Gardening, Moore says, is also a natural way to be more mindful. She adds, being mindful doesn’t mean sitting in total silence.

Moving your fingers through soil and roots and feeling plant leaves and water from a watering can are ways to be present in the moment. And then, of course, there's the mindfulness long game: watching how your plants change over time and tending to those needs. “Plant therapy allows us to slow down,” Moore says.

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G a r d en i n g f o r Beauty

Scott Rothenberger, the principal designer and owner of PLACE, uses his background in architecture to unite home and landscaping.

“It’s important to ground the home and connect it with its site,” he says. The next step is to connect the interior and exterior spaces: “You want your entry gardens to welcome your guests and your outdoor living rooms to encourage them to relax and stay awhile.”

PLACE focuses on garden design and landscaping, which means plants are an integral part of Rothenberger’s work. “How many favorites am I allowed to have?” he quips. The Lehigh Valley is unique in that there are so many options for garden lovers.

Rothenberger’s top picks for the region include the evergreen Yoshino Japanese cedar, Blue Shag dwarf mugo pine shrub, Red Rocks Penstemon perennial and ornamental Karl Foerster feather reed grass.

The native plants he often uses are the eastern redbud tree, winterberry holly shrub, eastern bluestar perennial and Pennsylvania sedge grass. “I tend to do mixed designs of natives and sustainables with a focus on low maintenance and longevity with four seasons,” Rothenberger says.

But, like when planning any garden, there are many factors that go into choosing plants and flowers; at the end of the day, it comes down to working with a team to finalize a plan.

Professionals and experts, Rothenberger says, consider sun and shade, time of bloom, texture, leaf shape and color, growth habits, soil type and water requirements.

“We know this can be extremely overwhelming to ‘do-it-yourselfers,’ which is why we offer garden coaching to give people an extra hand,” Rothenberger says.

Photography by Scott Rothenberger

Compost

Quick Hit John Drabic, a Penn State Extension master gardener, explains composting, the process of recycling organic waste (leaves, food scraps, yard waste) into “black gold,” which makes soil nutrient-rich and healthy.

Why

• Keeps food scraps and garden waste out of landfills, saving crucial space

• Enriches soil in gardens and flower beds • Loosens the hard clay and shale soil found Composting Structure | Photo by John Drabic

in the Lehigh Valley

What

• All you need is a pile,” Drabic says. He

•

recommends a bin or similar structure (Drabic built his) of 3–5 cubic feet for at-home composting. And you need to be able to rotate the pile to ensure the microorganisms and fungi can move throughout the material.

Collect kitchen scraps, lawn and pruning clippings, leaves; your pile should be vegan (aside from egg shells, avoid animal products, which can attract animals and have rotting smells).

Ho w

• It takes about three to four months for

Photo by Rodale Institute

Photo by Rodale Institute

• •

your compost pile, with weekly rotations for aeration, to break down. That material, which will be about a third of the pile you started with, can be used in your soil.

Avoid compost “starter kits,” which Drabic says are unnecessary; all your pile needs is a bit of garden soil to get going.

If at-home composting isn’t for you, you can drop off yard waste at area compost centers (like those in Bethlehem, Bethlehem Township, Saucon Valley), and purchase compost for your gardens; garden centers also sell compost.

Photo by New Africa / Adobe Stock

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NEW HOME BUILDER Erwin Forrest Builders

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MEET the LEADERS cont’d OFFICE EQUIPMENT Lehigh Valley Business Machines OPTOMETRIST Bethlehem Eye Care Associates

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65

BEYOND THE MENU

MORAVIAN SUGAR CAKE WITH

Chef Jenny Kozuch TEXT & PHOTOGRAPHY BY ALISON CONKLIN

At Historic Hotel Bethlehem, the scent of sugar, butter and memory drifts through the lobby long before the first guest is awake. It’s here, quietly behind the scenes, that pastry chef Jenny Kozuch starts stirring life into the desserts that have become her signature. For her, baking is less of a job and more of a calling, one she felt before she even knew how to spell "culinary.”

“I always told my parents I wanted to work in a hotel or a restaurant,” she says with a laugh. “There were perhaps expectations of me to be a doctor or a lawyer, but I couldn’t get the idea out of my head.” Even as a kid she was making “wild” ice cream sundaes for her parents—vanilla topped with rainbow sprinkles, cayenne pepper, cinnamon, chocolate—flavors that didn’t exactly belong together, but ones her father praised always because he could see how much joy it brought her.

The early spark became a lifelong devotion. She earned a bachelor's degree in hospitality and then went to culinary school.

“I like that it’s creative,” she shares. “Every day is different and enjoying what you do matters; otherwise, why are you getting up in the morning?”

Her creativity shows up most clearly in the way the dessert menu is always changing. Kozuch leans into the seasons—berries in the summer, warm spices in winter—and lets inspiration strike wherever it chooses. Sometimes it’s a flavor combination she dreams up mid-conversation, sometimes it’s something she spots out in the world that sparks a new idea. “Something will pop into my head and I’ll be like, ‘Time out—I’ve got to write this down.’”

One of the desserts she feels most connected to is the Moravian sugar cake, a beloved tradition at the hotel. But when she first arrived, there was no recipe, only a woman who had been making it for decades, whose process was more instinct than instruction. “It was kind of a secret what she was doing,” Kozuch recalls. So, she did what any determined pastry chef would do: she made friends with the keeper of the recipe.

“I’d kind of follow her around the kitchen, like, ‘Oh… so that’s how she does it.’” Kozuch laughs. "It’s made with mashed potatoes—real mashed potatoes—not something you’d ever guess from tasting it."

What makes the Moravian sugar cake special isn’t just the unexpected ingredients or its comforting sweetness. It’s Kozuch’s devotion to keeping a tradition alive while adding her own quiet artistry.

“I like making people happy,” she says simply. “Dessert does that.”

And at Hotel Bethlehem, morning after morning, so does she.

66 A P R I L 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

MORAVIAN SUGAR CAKE INGREDIENTS 1 c. mashed potatoes (about 3–4 potatoes) 1 c. potato water, reserved and kept warm 1 ¾ tbsp. active dry yeast 1 tbsp. + 1 ¾ c. sugar 1 tsp. salt 2 eggs, slightly beaten 4 c. all-purpose flour, sifted 1 ½ c. unsalted butter, melted and cooled slightly Topping 1 c. light brown sugar, packed 1 ½ tsp. ground cinnamon ¾–1 c. unsalted butter, melted

INSTRUCTIONS Peel and boil your potatoes until soft enough to mash.

Drain the potatoes, reserve 1 c. of the potato water and let it cool slightly. Mash the potatoes and measure out 1 c.

Dissolve the yeast and 1 tbsp. of sugar in the warm potato water. Let sit for about 5 minutes or until the yeast has become foamy.

Pour the yeast mixture into the bowl of a stand mixer.

Add the mashed potatoes, remaining sugar, salt, eggs and about half the amount of flour.

Make sure the salt does not immediately follow the yeast mixture so it does not “kill” it.

Add the melted butter and mix with the paddle attachment until incorporated. Gradually add in the remaining flour until you have a soft and slightly sticky dough.

Transfer the dough to a separate greased, larger bowl and cover with plastic wrap.

Let the dough proof in a warm area for about 1 ½ to 2 hours, or until the dough has doubled in size.

Uncover the dough and gently punch it down. Transfer the dough to a greased half-sheet pan (13x18), and spread it evenly by pushing it towards the edges with your fingers.

Cover and let proof again

for 45 minutes to one hour (the dough should look like a puffy pillow at this point).

Preheat the oven to 375°F. Combine the brown sugar and cinnamon and set aside.

Uncover the dough and, using your fingers, create dimpled indents into the dough over the entire surface. Brush on the melted butter and sprinkle the topping mixture evenly over top.

Bake for 20–25 minutes, until the topping mixture starts to bubble on the sides and the cake is a golden color. Let the cake cool for at least 15 minutes and serve warm.

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INSIDE DISH

Simpatico

BRINGS A NEW ORDER OF ITALIAN FOOD TO DOWNTOWN ALLENTOWN

BY SUSAN GOTTSHALL | PHOTOGRAPHY BY ALISON CONKLIN

68 A P R I L 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

Spend some time with restaurateur Jesse Haik talking about food, and it doesn’t take long to catch his infectious passion for the pleasures of the table. In the context of that understanding, it makes sense that he would name his Allentown restaurant Simpatico, which, he says, means “of a like mind” in Italian.

For those who are “of a like mind” in savoring fine food and drink, this restaurant, which opened last July, is a must-visit. “Restaurants are a community through food,” says Haik, and Simpatico is building a community of food lovers through its modern Italian American cuisine.

The restaurant serves up its sophisticated fare along the ArtsWalk on Seventh Street across from the PPL Center in a space previously home to Shula’s Steak House, Queen City BBQ and Blended.

Yukon Green wainscoting and barnyard-board reclaimed wood mix with pink-painted brick under the bar to set a lively vibe. Stone and black accents add a rustic tone that’s immediately comfortable and inviting. Eclectic collections of family photographs, amusing photos of people eating pasta, landscape paintings, Italian posters and a large Karl Stirner floral painting contribute color and character. The patio, with its walk-up bar, is a buzzing warm-weather draw.

Chef Eduardo Aburto brings close to three decades of kitchen experience to Simpatico. He grew up in Mexico, where his mother cooked for the governor of Puebla, a state southeast of Mexico City. Aburto started cooking in his home country, then joined the staff at Club Med and cooked internationally. Eventually, he landed in Hotel Bethlehem’s

kitchen and then moved to The Dime, where Haik was beverage director. The two have been working together for a decade now.

Aburto credits a mentor along his kitchen journey who encouraged his innovative approach to cooking: “Don’t be afraid to push. Be more creative. Don’t be afraid to ask questions about the food.”

During the six months plus that Aburto spent researching Italian food before Simpatico opened, he found the answers to lots of questions about Italian cuisine.

While the fare is Italian American, Simpatico’s dishes utilize ingredients from Asia, the Middle East and the Lehigh Valley region, along with traditional ingredients. Pasta is made fresh daily, and glutenfree options are available.

Simpatico’s fresh, handmade cuisine is innovative every day, says Haik. Perhaps his passion for food is most apparent when he points out that good food is “not all about the cooking,” but the quality of ingredients and approaching food with simplicity. A fan of “keeping it simple,” he’s a devotee of dishes without a lot of ingredients. “Less is more,” Haik says.

A fine example of the “keeping it simple” credo is Scallops Crudo, featuring thin slices of the freshest raw scallops topped with fresh orange pieces, orange zest, olive oil and large-flake sea salt. A garnish of microgreens adds color. The scallops shine in all their singular flavor, light and refreshing, like the bracing coolness of spring’s first breeze.

Gnocchi with Maitake Mushrooms and Asparagus is inspired, for sure. The succulent, woodsy mushrooms, sautéed till just browned and crisped, are absolutely

delicious, bursting with flavor.

Anyone who thinks they don’t like mushrooms is bound to change their mind after eating this pasta. The combination of tender gnocchi, al dente asparagus and the mushrooms with rich, creamy whipped ricotta is a cornucopia of texture and taste. What a lovely dish.

Oxtail Raviolo is a picture of pasta: a large square with rich, minced oxtail filling— braised with red wine, beef stock, chives, shallot and garlic—rising from the middle like a small mountain.

White wine butter sauce adds counterpoint color and flavor, and the sorrel leaf garnish, with its perfect vein structure, makes this dish a food magazine Kodak moment.

An antipasto, Potato Pavé, transforms the common spud into an elegant palate pleaser.

Roasted, compressed layers of sliced potatoes get crisped outside, but retain a center of tender richness—balanced by a topping of shaved prosciutto with its smoky, salty notes.

The treasure of this dish is the espuma—a sauce-like foam made of Parmigiano-Reggiano and cream.

Lightly dressed arugula complements Veal Milanese, its impeccable freshness and lingering lemon bringing brightness to the super-thin, super-crisped breadcrumb coating on the meat.

Flaky, nuanced Cod is so mild and gentle that its mildness becomes a flavor.

Tart microgreens end with a touch of sharpness from redwine-pickled shallots, which finish on the palate with a note of rosemary. Sunchoke puree partners with this fish, adding nutty, earthy balance.

Built on an organic sourdough crust, Simpatico’s Vodka Sauce Pizza features house-made rich stracciatella—that creamy

INSIDE DISH interior of burrata cheese made by shredding fresh mozzarella into long, thin strips and mixing them with heavy cream. Notes of lemon zest add citrus freshness, and spicy chili flakes on the pizza offer a bit of heat at the flavor’s finish.

It’s easy to understand why the restaurant’s most-ordered dish is Chicken Parmigiana.

The breaded boneless, skinless breast—which has Parmigiano-Reggiano in the crust—is crispy with a tender, moist interior. Served atop spaghetti with red sauce, the chicken is topped with mozzarella and ParmigianoReggiano. This ubiquitous dish is always a combination that can’t be beat.

Like the fare, Simpatico’s bar selections are distinctive and innovative. The wine program features a “very thoughtful” selection of the best-priced and familiar US and Italian products, says Haik, who worked as a sommelier at New Jersey’s Ryland Inn. Simpatico’s staff has been trained to probe diners’ preferences in order to recommend wines akin to personal tastes.

Haik says drinks use classic Italian ingredients that power up flavor profiles, yet still appeal to American tastes. For example, instead of the usual rum, lime juice and simple syrup, Simpatico’s rendition of a daiquiri features Averna (a popular Sicilian bitter liqueur) and Combier (a French orange liqueur) with the fresh lime. “Different ingredients make drinks different, yet approachable and familiar,” says Haik, and “that makes it fun.”

The Half Monty cocktail is a take on the traditional whiskey sour, but made with Amaro Montenegro (an Italian bitter herbal liqueur). A Basil Brandy Old Fashioned is understated

and unique in its herbaceous flavor profile. Also fresh as spring with notes of herb is the Grapefruitcello Smash: a house-made beverage based on high-proof grain spirit infused with grapefruit peels, basil, lemon, lime and raw sugar.

A spectacle of a drink is Rosso Espuma. Made with sweet, red Italian vermouth— first created in an ancient town in the foothills of the Alps—it’s topped by a creamy, frothy foam of orange cordial (juice cooked with sugar and vanilla), Prosecco and egg white. Who knew a cocktail could be so much fun and oh-so-easy on the palate.

Haik sees Simpatico as a part of establishing a dining culture in Allentown. “We want to push the envelope of dining,” he says. That means exposing diners to new food experiences, tastes and flavors, and patrons seem ready for that. A recent pasta class announced via Instagram filled up in 36 hours.

The restaurant plans to add to the menu flights of meats and cheeses from local producers: “It’s really fun to have American foods that feel Italian,” he says.

For Haik—who says, “I am just the most adventurous cooking person you will ever meet”—Simpatico is about the total experience it offers.

“I want diners to feel the warmth of hospitality and the passion for the food that we have,” he says.

Try the “fresh, thoughtful” fare here, and see for yourself how passion transforms the pleasures of the table.

Did you visit Simpatico? Tag @lvstylemag and let us know how it was!

Simpatico 27 N. 7th St., Allentown 484.274.6095 | simpaticopasta.com

HOURS Mon. through Sat.: 4–10 p.m.

Closed Sun. Cost: Starters: $8–$24 Mains: $12–$46 Parking: ArtsWalk Deck, 612 W. Linden St. Reservations: Recommended, but not necessary.

WHAT TO ORDER Discover the beauty of “less is more” cuisine with Scallops Crudo—a perfect example of allowing the intrinsic flavor of a food to bloom with only subtle encouragement. Don’t pass up Gnocchi with Maitake Mushrooms and Asparagus—mushrooms never, ever tasted so good. Savor the Cod slowly—so lovingly cooked, it’s like an expression of emotion.

And imbibe the Grapefruitcello Smash—the color foreshadows spring flowers.

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71

EAT THIS

GRILLED CHEESEBURGER

BY ANGEL A VENNEMANN | PHOTOGRAPHY BY MATTHEW CANNON

READY TO TRY IT? Tag @lvstylemag when you do!

THE BURGER SHACK 72 A P R I L 2 0 2 6 : L E H I G H VA L L E Y S T Y L E . C O M

Remember back in the 2010s when it seemed like bacon was everywhere and everyone was going crazy for it? Bacon made its way onto donuts, into cocktails and became the subject of festivals (ahem, PA Bacon Fest in Easton, anyone?). These days, online and on our plates, cheese is getting all the love. Obsession with this dairy delight seems almost universal, with legions of fans clamoring for ooey, gooey, over-the-top cheesy concoctions. And one place where you can get your fill is The Burger Shack in Whitehall.

Sisters and co-owners Marlyn Yacoub and Sanaat Nomie dreamed up their Grilled Cheeseburger in 2023, when it debuted as The Burger Shack’s burger of the month. It became so popular that it was named burger of the month twice more before being added to the permanent menu in late 2025. “The Grilled Cheeseburger was inspired by two ultimate comfort foods: a classic cheeseburger and a gooey grilled cheese,” Yacoub and Nomie say. The sisters’ goal was to create something that hadn’t been seen before in the Valley. “By flipping the buns inside out and grilling them with cheese, we turned the burger itself into a grilled cheese, then took it a step further by stuffing the patty with mozzarella.”

In the middle of all this cheesy goodness, the Grilled Cheeseburger also boasts crispy bacon (hey, remember bacon?) and onion rings. It’s a little sweet, a little savory, a lot juicy and so satisfying. “Definitely not a light meal, but so worth it!” Yacoub and Nomie say.

You can pair it with boardwalk fries, loaded fries, homemade pierogies or, for the most daring among us, a side of mozzarella sticks.

Pass the Lactaid.

What keeps customers coming back to The Burger Shack? “They love how cheesy and gooey this burger is,” the sisters say. “From the melted mozzarella inside the patty to the crispy, cheese-grilled buns, every bite is comfort food chaos in the best way.” The Grilled Cheeseburger remains a top seller at The Burger Shack, and it’s one of the burgers they’re most proud of. In addition to their permanent location in Whitehall, The Burger Shack also has a food truck that pops up around the Valley serving the Grilled Cheeseburger and other menu items; follow their socials to find the truck or book it for your own event.

2011 N. 1st Ave., Whitehall | 610.443.2077 theburgershackpa.com | burgershackpa

MORNING RAVE with Rick and Dave

L C G IN R P S • G IN N A E L C ING R P S • G IN N A E L C G IN R P S CLEANING •

SATURDAY, MAY 2 8:00 AM–12:00 PM at STEEL STACKS

presented by

MORE INFO AT 999THEHAWK.COM

ANING • SPRING CLEANING • SPRING CLEANING • SPRING CLEA

There can only be one #1.

The U.S. Department of Health and Human Services has ranked St. Luke’s as one of the three highest‑performing health systems in the nation for quality, safety and patient experience – affirming St. Luke’s leadership among the country’s largest and best‑known health care providers.

Excellence isn’t claimed. It’s earned.

St. Luke’s, leading the way.