Lehigh Valley Marketplace May 2021 issue by Meris, Inc.

may 2021

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contents MAY 2021

PRESIDENT

Matthew J. McLaughlin

CREATIVE DIRECTOR Scott Westgate

ACCOUNT DIRECTOR Scott Rarick

GRAPHIC DESIGNER Melissa Lascala

PRODUCTION ARTIST Shannon Austin

WEB DESIGNER Ashley Reinhard

PHOTOGRAPHER Ryan Hulvat

ACCOUNT MANAGERS Ann Bednarik Amanda Koye

CONTRIBUTING WRITERS Andy Cook Lenora Dannelke Dan Sullivan

PUBLISHER

Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com Meris, Inc. produces an average of 81,944 copies of Lehigh Valley Marketplace® 10x annually. The U.S. Postmaster distributes the majority of these copies. If you do not wish to receive this publication or you are moving, please send us a note with your current mailing label to the above address. Address changes and comments can also be received at publisher@meris.com. Lehigh Valley Marketplace® is a trademark of Meris, Inc. Reproduction in whole or in part without permission is prohibited.

APR I L2 02 MAY 2 02 1 1

DEPARTMENTS

FEATURES

12 P RIDE OF PLACE Chestnut Hill Landscape Contractors

24 A Look Inside the Mind of a Brain Surgeon

18 H OT TICKET South Mountain Cycle & Café 22 B EST I EVER HAD the Big Mick burger 46 G OOD TASTE Grumpy's Bar-B-Que Roadhouse 52 L OCAL COLOR Kreeky Tree Farm 58 DINING GUIDE 62 SNAPSHOT

28 Marie Tambasco: An Extraordinary Example of Motherhood 34 Day in the Life of a Golf Pro 38 Striving for Sustainability 42 Tips for Success When Taking Online Courses

GET BACK ON THE ROAD WITH SOUTH MOUNTAIN CYCLE & CAFÉ

Carol C. Dorey Real Estate, Inc.

Specialists in High-Value Property Bucks County / Lehigh Valley, PA www.doreyrealestate.com / 610-346-8800

STATION HOUSE HILLS

Set on 9+ acres in Palisades SD, this one of a kind 5 bedroom home was inspired by the Dwight House in Massachusetts, with 6,820 sq.ft. of living space over four floors. Grounds include a nearly 1 acre pond & 3-car detached garage. $975,000

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Wide curving roads lead to 2 cul-de-sacs in this enclave. Expansive lots, from 2 to 6 acres, have been created to provide room for sprawling landscapes and extraordinary homes by top custom home builder, Myron R. Haydt. Starting at $300,000

LONGMEADOW LOT

This 89 acre parcel offers rarely available acreage with a conservancy easement in place to preserve nature’s splendor & a building envelope sheltered from view. Tucked in the Bucks County countryside, minutes to I-78, NJ, Doylestown. $1,100,000

CARRIAGE BRIDGE ESTATE

Built in 1807 & perched on nearly 2 acres, original touches remain throughout this converted barn. Features include a wall of windows in the living room, finished walkout basement, and multiple outbuildings. 4 bedrooms. 3 baths. $1,550,000

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Classic design & a timeless floor plan are the hallmarks of this stone and vinyl colonial in Haycock Township. Set on 4 acres with over 3,700 sq.ft. of living space, the location is near essential commuter routes. 4 BRs, 3.5 baths. $679,999

FRENCH COUNTRY ESTATE

Red oak hardwood flooring, spacious rooms, and extraordinary craftsmanship. This European-style home is in the planning stages. Myron Haydt Development, Inc. will work with homeowners to create their dream home. 4 BRs, 4.5 baths. $1,889,000

pride of place

getting it right CHESTNUT HILL LANDSCAPE CONTRACTORS BY DAN SULLIVAN 12

MAY 2 02 1

“IF IT’S OUTDOORS (AND AWESOME) WE BUILT IT.” That’s the tagline for Chestnut Hill Landscape Contractors, whose owner, John Talago, has been designing outdoor living spaces for customers in the Lehigh Valley for 30 years.

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“I’ve been around it my entire life,” said Talago, the youngest of seven children who grew up around the nursery business his father founded in Center Valley in 1959. “He was a full-time engineer, but we had the nursery business at the house. It was just like being in a farming family. I got off school and there was a list of work to be done, getting orders ready for customers. So, I grew up in it until I went to college in the ’80s.” Back in the early days, Talago recalled, DIY customers would come to select groundgrown-and-dug trees and shrubs, often with a picture of their house, and ask for advice about what to plant. As the market shifted from a supply to a service economy, he said, more homeowners started to request delivery. “Then they began to ask, ‘Now that I’ve got you over here can you plant it for me, too?’” Talago’s initial major at the University of Maryland was cartography. “I remember meeting with my advisor and the Berlin Wall had just come down and globally things were pretty stable. It appeared to be a dead field.” (As fate would have it, this was about five years

Baumer Wealth Management

JOHN TALAGO

Now more than ever, personalized advice matters. Glenn W. Baumer, CFP®, CPWA®, CIMA® Wealth Management Advisor before emerging GPS and GIS technologies opened up the industry.) “You make those decisions. I remember calling dad and telling him, ‘I think I’m going to switch majors.’ He says, ‘OK.’ That was it. He said, ‘It doesn’t really matter. If you work hard and stay focused, you’ll be successful at it.’ That was the end of that conversation. I’m like, ‘thanks.’ I guess he wasn’t wrong.” Talago credits his cartography studies—which included soil science, geology, climatology, and hydrology—with helping him better serve his clients when it comes to considering the long-term ramification of projects and how to approach them. “The performance of a driveway, patio, or sidewalk is a direct result of the level of compaction in the soil beneath it,” he offered up as one example, adding that poor water drainage due to other factors such as improper grade can lead to catastrophic results. “The value I bring to the table is that I can prevent all that.”

Christopher S. Baumer, C(k)P®, CPFA, CPWA® Wealth Management Advisor

Breanne N. Pfeffer, CRPC®, RICP®, ChSNC®

Merrill Lynch Wealth Management 600 Hamilton Street 12th Floor Allentown, PA 18101 610.398.4306 fa.ml.com/baumer_group

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Tiffany A. Nguyen Registered Wealth Management Client Associate

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC, and a wholly-owned subsidiary of BofA Corp. Investment products:

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pride of place Talago said his ideal customer, and the best match for what his company provides, is “somebody that really uses and enjoys what we build for them. Some things are built for show, and, hey, that’s OK. But if I’m going to build you a porch or a patio or any sort of living environment, I talk you through the process.” SERVICE. QUALITY. DEDICATION. THESE ARE OUR

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The three pillars of that process, he said, include safety, circulation, and aesthetics. “We look at safety first—step heights, railings where needed. If you need a tree for shade, do we need to install root barriers so 10 years from now your patio surface is not pitching and water is pooling up? It’s not just the health and safety of homeowners and their guests but the health of the house. Anything we do should not be a hardship to you.”

“My personal style isn’t as relevant as your personal style— I’m working for you.” Circulation involves matching the intended use with the flow of traffic. Just like indoor spaces are designed for a specific purpose—a family room to get comfortable and watch TV, or a formal dining room where everyone gathers around in their finery for Thanksgiving— outdoor spaces serve their intended purpose, too. Talago helps clients define and prioritize that purpose, then designs and builds to suit. “How frequently do you dine or cook outside? We want to create the space to support that.” He said the ultimate goal is to utilize all of the outdoor space surrounding a home in

order to maximize clients’ investment and enjoyment. The third pillar is aesthetics. “If you want contemporary, colonial, or rustic, we can build it that way,” Talago said, adding that maintaining flexibility in the design for potential future homeowners is also something at the forefront of his mind when designing projects. “My personal style isn’t as relevant as your personal style—I’m working for you.”

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And to get to the heart of the matter, Talago said he’ll often begin a project simply by getting to know his clients. “I might spend two hours with you, sitting on the porch drinking lemonade and talking with you about your grandkids and what’s important to your life, and we design to that. Because you’re going to stay there, and I’m going away. It’s an investment I think that’s good for us to make in time in developing the client.

This one of a kind builder’s model home is situated on a one acre lot in Stonehighly Ridge community Allen Township desirableinLower Nazareth.

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“They’re going to live in that space, enjoy it, raise a family and spend the next 10 or 20 years—we really want to get it right.”

CHESTNUT HILL LANDSCAPE CONTRACTORS, INC.

For info on this and our other properties visit

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SOUTH MOUNTAIN CYCLE & CAFÉ The cycling community is like a family. Whether you like to ride 5 miles or 50 miles, you are a part of it. Heather and Chad Balliet, owners of South Mountain Cycle & Café, are always excited to welcome new members to the family.

2770E_APRIL_PrintAds_add on.indd 1 3/29/21 10:59 AM *Internet download speeds may vary and are not guaranteed. Observed speeds may vary based on device, connection, and other factors outside of RCN’s From control. Certain equipment may be required to receive Gigabit speeds—with speeds up to 940 Mbps. Monthly modem rental fee and/or wireless gateway maythe moment you walk into their familybe additional. All speeds not available in all areas. Offer valid only for new residential RCN customers or customers with accounts in good standing who have owned not had RCN service within the last 60 days. Offer expires June 15, 2021. RCN’s promotional offer extends defined, set pricing for the period of 12 months business, you can feel its inviting after installation. Distinct pricing exists for months 1-12. Any additional services, such as equipment, premium channels and other tiers of service are subject atmosphere in their recently renovated store to an additional charge and regular increases. Additional fees apply for taxes, surcharges, equipment, activation and installation that are not included as part of the package and are subject to increases. No contract is required to take advantage of the promotional pricing and savings. No early termination fees apply in the event service is terminated in advance of the 12-month duration. Customer is responsible for any accrued service charges in the event filled service iswith bikes and accessories. Over the orfrom professional, we canceled. Up to 25 Mbps Internet for $27 is a promotional rate and Amateur is valid for 12 months the date of installation. Up towant 100 Mbps Internet for $37 per month last is a promotional rate and is valid for 12 months from the date of installation. Up to 100 Mbps Internet and TV for $56.53 per month is a promotional rate and9isyears the Balliets have added so many see your Lehigh Valley photos. valid for 12 months from the date of installation. TV refers to RCNto Limited Basic Cable TV package. Regular monthly retail rates apply thereafter. Equipment not included. Price does not include Network Access Maintenance Fee of $5.57 per month and is subject to change. This fee is neither government-mandated more Submit your photo shot at with building and maintainingmembers to their community. Growing nor a tax, fee or surcharge imposed by the government. Network Access and Maintenance Fee helps tofor defrayacosts associated RCN’S fiber rich broadband network, as well as the costs of expanding network capacity to support the continued increase in customers’ average broadband up in a family business, they value the being featured in Your the magazine. consumption. ‡Minimum speed of 100 Mbps is required. HDMI-capable TV is needed for TV service. TV needs an HDMI output. Customer must be connected to RCN Wi-Fi network to receive RCN Wi-Fi on smartphone or device. Services and pricing are subject to change. All sales subject to credit check. Not all services areimportance available and support of each and every in all areas. Other restrictions may apply. Visit http://www.rcn.com/hub/about-rcn/policies-and-disclaimers for additional terms and conditions. A trademark of Ziff Davis, LLC. Used under license, where available. Reprinted with permission. © 2021 Ziff Davis, LLC. All Rights Reserved. ©2021 RCN Telecom Services (Lehigh), LLC. All Rightscustomer. Reserved. Some days you might even catch

OH SNAP

Heather and Chad’s toddler, Melvin, running

To submit your photo, visit LehighValleyMarketplace.com 20 FE B RUA R Y 2 02 1 20 MAY 2 02 1

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around testing out bikes or be greeted by their friendly chocolate lab, Diesel. You might work with Chad, Derrick, Jorge, Scott, or Heather to find your perfect bike. They take the time to understand exactly how you ride and fit you for the best bike for comfort and maximum performance. They are happy to service any bicycle, any make, any model, no matter where it was purchased.

SOUTH MOUNTAIN CYCLE & CAFÉ 318 MAIN ST EMMAUS 610.967.4490 SOUTHMOUNTAINCYCLE.COM

LEH I G H VALLE YM AR K E T PL AC E .C O M

best I ever had

the Big Mick burger at Drip: The Flavor Lab BY LENORA DANNELKE

MAY 2 02 1

BURGERS ON A MISSION A perfect burger is a work of art. The bun has to be on point, and toasted to golden brown with the flavor of butter. The beef has to be rich and strong, yet submit to the slightest bite, the cheese deep and melted at the right time. The pickles have to bring the acid to the palate, yet be balanced with that slight sweetness. The lettuce and onions must be fresh and offer a contrast in texture, freshness, and allium tanginess. The fries have to be hot and crispy, with fresh cracked pepper and the right amount of salt.

SO MUCH CAN GO WRONG, BUT WHEN EVERYTHING GOES RIGHT ONE MAY JUST ACHIEVE PERFECT BLISS. –Chef Andrew Murtha

et’s face it: The burger is part of America’s gastrocultural DNA. And all too often this dietary staple is consumed with negligible engagement of critical faculties. Ho-hum hamburgers, eaten from habit and/or convenience, dull expectations. Fortunately, Drip: The Flavor Lab—a casual Hellertown bistro offering indoor, outdoor, and takeout dining—reinvigorates the palate with a stellar protein-on-a-bun experience. “Burgers are my ultimate comfort food,” Chef/owner Andrew Murtha attests. With an eye for detail acquired from a background in fine dining, Murtha carefully scrutinized each component, giving them “plenty of care and attention from top to bottom.” For the foundation, a New York bakery developed an exclusive brioche bun, sized for an optimal beef-to-bread ratio and with sufficient density to support a hefty load. The 6-ounce patties, hand-formed in house, are crafted from responsibly sourced fine-ground beef chuck, seasoned with freshly cracked black pepper, and enriched with a bit of butter for super-juiciness. A custom-made cast iron clamp device both smashes and cooks the burger quickly and perfectly. Embellishments for The Big Mick Burger— one of several varieties on the core menu—include gently melted sharp cheddar, signature “fancy sauce” studded with bits of house-made bread-and-butter pickles, and a blend of chiffonade-cut romaine and super-thin sliced red onions that achieve an even distribution of tastes and textures in every bite. Need more meat? Add another patty or bacon. For a side, choose fries or a salad with scratch-made dressing (bottles are available to purchase). While adult beverage choices run from draft beer to on-tap house-made hard ciders, an indulgent chocolate shake — made with Godiva cocoa powder—plays into the upbeat café’s playful high school hangout vibe.

DRIP: THE FLAVOR LAB 1310 MAIN ST HELLERTOWN 484.851.3700 DRIPTHEFLAVORLAB.COM

LEH I G H VALLE YM AR K E T PL AC E .C O M

A LOOK

Q&A with Walter Jean, MD

INSIDE THE MIND OF A BRAIN SURGEON

24 MAY MAY2 02 2 02 24 11

WALTER JEAN, MD

WHAT DREW YOU TO MEDICINE AND NEUROSURGERY?

WHAT IS EXTENDED REALITY AND WHY DO YOU USE IT FOR BRAIN SURGERY?

A: Neurosurgery is a field that attracts people who like tough challenges. It is emotionally taxing because procedures have high stakes for the patients. It is technically challenging because neurosurgeons work in a very small place inside the skull. But we have the ability to make people who are really sick better and significantly improve each patient’s experience. It is a rewarding field.

A: Extended reality (XR) is a term that encompasses virtual reality (VR), augmented reality (AR), and artificial intelligence (AI). LVHN is the only health network in the state that uses XR for brain surgery. It acts as a GPS (Global Positioning System) for the procedure. Patients can place a headset over their eyes to be transported to a virtual replica of their own brain. This helps them gain a better understanding of their upcoming procedure. Surgeons use the technology to find the best approach for surgery and to have “X-ray” vision during surgery. Just as everyone has moved from printed maps to GPS navigation – once surgeons recognize the benefits of XR technology, they never operate without it. Once I started working with XR, I wondered what else it could do. In my search, I came to discover a lot of applications that the inventors of the machine didn’t consider.

WHY DID YOU CHOOSE TO COME TO THE LEHIGH VALLEY AND WHAT ARE YOU LOOKING FORWARD TO OFFERING PATIENTS HERE?

A: It is very easy for people in our community to believe that they have to travel to New York City or Philadelphia to get brain surgery, when in fact, having surgery away from home can

create a lot of problems unrelated to the technical aspects of surgery itself. It can heavily influence recovery and returning to “normal” life. LVHN has the best nursing, equipment, and physicians for complex brain surgery and proximity to home makes it easier on the recovery process. People can return to normal life after brain surgery and the recovery is as important as the surgery itself.

Walter Jean, MD

LVHN already had a program that offered patients exceptional care. I want to offer patients the best neurosurgical care on the planet, and the “raw materials” to build a galaxy-class program are all here. Like a major league baseball team, the program I want to build will need specialists to cover all the “bases.” The same specialists will also need the best equipment to make the most out of their special skills. I’m excited to bring all of that here to the Lehigh Valley.

WHAT IS AN ASPECT OF YOUR JOB THAT PEOPLE MAY NOT KNOW ABOUT?

A: Teaching the next generation of neurosurgeons: the skills they need to have, the facts they need to learn but most importantly, the decision-making process, so that their plans make sense. This applies to surgery as a technical exercise, as well as the overall treatment plans that influence the patient. This was the motivation of writing my textbook, “Skull base Surgery: Strategies.” LEH I G H VALLE YM AR K E T PL AC E .C O M

We’ll Get You Across The Finish Line

Fast

Jody Karam, Realtor

JEAN IS KNOWN WORLDWIDE FOR HIS EXPERTISE IN COMPLEX B R A I N S U R G E R Y.

LIST WITH CONFIDENCE, PURCHASE WITH EASE Creative Ingenuity | Technology Driven | Family Focused

MORE CONTENT REFERRING TO EXTENDED REALITY Virtual reality (VR) allows everyday people to fly to new lands in video games. Augmented reality (AR) takes fighter pilots through scenarios training them for the unexpected. Artificial Intelligence (AI) predicts what people will write in texts before they’ve completed a sentence. Extended reality (XR) is an overarching term for all three of these technologies. And now brain surgeons and patients also can use XR to fly through the brain. Why is this so important? If you find yourself in need of complex brain surgery, not only can you better visualize your upcoming procedure, your surgeon also gains additional insight. Walter Jean, MD, Lehigh Valley Health Network Chief of Neurosurgery, is the only physician in the area using this groundbreaking technology.

(O) 484.856.8200 (M) 610.737.0071 karamjody@msn.com morganelliproperties.com

HELPING PATIENTS VISUALIZE THEIR BRAIN

JOIN THE CONVERSATION

“We meet hundreds of patients and explain to them our surgical plan. That communication can be difficult at times,” Jean says. “Once we have a patient’s brain scans loaded into the augmented reality software, they have the ability to see their own anatomy to gain a better understanding.” When patients place the headset over their eyes, they are transported to a virtual replica of their own brain. This technology, called Surgical Theater®, allows them to feel as though they are flying through their own anatomy. The experience offers a visual explanation that often is easier to understand than medical terminology.

CREATING A PLAN OF ATTACK facebook 26

MAY 2 02 1

The second benefit of Surgical Theater® is that it allows brain surgeons to create a surgery plan

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by simulating different scenarios to find the best approach. “The genesis of the technology is from air fighter pilots. The founders of the company discovered they could use the same technology in the medical field,” Jean says. Just like fighter pilots, brain surgeons are able to practice unique scenarios to be fully prepared for their mission.

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ABOUT WALTER JEAN, MD Jean joined Lehigh Valley Health Network in February. He is a board-certified neurosurgeon with expertise in complex intracranial surgery. Jean is known worldwide for his expertise in complex brain surgery. His acclaimed textbook, “Skull Base Surgery: Strategies,” is used by neurosurgeons across the globe to learn about open and endoscopic skull base surgery. As a pioneer, Jean utilizes virtual reality in neurosurgery and brings this revolutionary technology to the Lehigh Valley.

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MARIE TAMBA SCO BY LENORA DANNELKE

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uring a lifetime that stretched from 1905 to 2001, Marie Tambasco was witness to a period of history that brought astonishing changes to nearly every aspect of existence. However, this Shenandoah native was usually far too busy with her natural calling to take much note of the evolving world outside the anthracite coal-mining community in Pennsylvania’s Schuylkill County. Raising her own 12 children and caring for 5 younger siblings was a more than full-time occupation for this remarkable and resilient woman. During an interview with a Pottsville newspaper in the final year of her life, Tambasco stated a belief that it was “her God-given role in life to be a mother.” And there’s ample evidence to support that conviction. As daughter and eighth-born child Julia Tambasco McLaughlin recalls, “She was strong and jolly—and never complained.”

A MATCH MADE IN SHENANDOAH When Marie Panzariello married at just 15 years of age—not unreasonably young in that place and time—her husband Joseph Tambasco was 21. He had arrived in the U.S. at age 16, accompanied by his father. The two planned to work a few years while staying with relatives, save money, and return to the family that remained in Italy. But Joseph chose to stay in America and never set foot in Italy again. When he began to court Marie she was not quite 14. Her mother Maria objected to Joseph’s attentions due to his reputation as an alleged “womanizer.” (Good looks and an outgoing personality are assumed to be all the fodder needed for local gossipmongers to start whispering.) After church one Palm Sunday, Joseph presented Marie with a tiny cross adorned with two hearts he had woven from the palm leaf given to worshippers that day. An epic mother-daughter battle ensued, with Maria insisting the gift be returned and Marie refusing to follow orders. In this instance, the otherwise obedient daughter prevailed: Marie cherished the handcrafted token throughout her life—usually carried in her purse— and requested to have it placed in her casket when she died. (In an odd footnote, one of the two hearts fell off the palm leaf cross the day Joseph died in 1976 and, despite intense searching, was never found.) Fortunately, Marie’s father

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The couple’s first daughter, Carmella, was born the next year when Marie was 16. By 17, her responsibilities increased dramatically. On July 2, 1922, Maria died while giving birth to a sixth son, and the eighth child, who was stillborn. As the oldest child, the care of her four younger siblings fell on Marie’s youthful shoulders, and the situation was complicated further when widower Giovanni departed for his hometown of Catona, Italy, shortly after his wife’s death. Although Marie’s three brothers and one sister were able to sleep in their parents’ home, located only a few doors from her own house, their everyday needs immersed her in a nonstop cycle of cooking, cleaning, laundry, and other assorted chores. Now, while most people are familiar with these terms and tasks, bear in mind that cooking included growing food in a huge garden which fed the family throughout the year—produce was often canned and preserved, especially tomatoes—raising rabbits, chickens, and ducks for meat and eggs, using a wringer washer— and first making the soap required—and line drying everything before spending a day ironing each item with a flat iron heated on a coal stove. Then there were the goats: Marie rose each morning at 4 a.m. to milk them in order to craft the ricotta cheese so necessary for a proper Italian table. To clarify, the family lived in a modest row home, not a farm. Shenandoah residents were able to rent (and later purchase) individual one-acre plots on a large tract of land in town, located near the Tambasco dwelling. Planting a grape arbor enabled Joseph to produce wine, and also provided him with a shady getaway. Essentially living off the land by necessity, the family consumed organic, sustainable foods that are chic, trendy, and pricey today. Baking copious loaves of rustic bread from scratch three times a week was another arduous task—one daughter who recalls being envious of the store-bought Wonder-type

bread she watched other kids at school eating— and flour was delivered in 50 or 100-pound sacks. Since nothing was ever wasted, these cotton bags were then made into dishtowels and underwear for the children. Clearly, Marie was a recycling pioneer. And life proceeded apace, with Joseph walking several miles to and from work in the mines each day—the family never had a car—and a new baby arriving about every two years or so. Life was busy and quarters were tight. Youngest child Anna Marie Tambasco O’Haren recalls sleeping in a crib until she was 10 years old, while the older children slept two or three to a bed, single or double, respectively. Marie’s father, by the way, did return from Italy with a new wife, Mariannina, and the couple went on to have 5 children: 3 sons and 2 daughters. Maria’s children would jokingly refer to their stepmother and half-siblings as the “second batch” family.

A CONTINUING JOURNEY Marie, whose formal education ended after fourth grade, masterfully took care of household needs, doctored the children, counseled them with calm, intuitive advice—for example, if there was a heated disagreement with a friend, she would say, “You cannot argue with stupidity” and recommend that they let go of the issue—told them stories, and had hot chocolate waiting after they played in the snow. At a time when spanking was the norm, this nodrama mama instilled discipline in the children. She was always generous outside the family, too, making extra baked goods on weekends to share with friends and neighbors. And if a mother in need asked to buy goat’s milk for a child, Marie would gladly give it without taking a dime. “Treat neighbors like you treat yourself” was her personal maxim. While life was tough, especially during the Depression years, the kids never felt neglected or underprivileged. Simple pleasures included listening to the radio, skipping rope, and playing jacks on the front porch. (From an early age they also did odd jobs and cleaning chores for people in town, earning money to buy nice clothes and other personal items not in the family budget.) And the children were certainly

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MINING TOWN MELTING POT If geography can define destiny, Shenandoah hit the mother lode with a location atop the Mammoth Vein—the largest anthracite deposit of Pennsylvania’s Middle Western coalfield. The first colliery opened in 1862, preceding the town’s incorporation into a borough by four years. Initially operated by primarily English and Welsh transplants, the burgeoning mining industry soon attracted Irish and German immigrants. By the late 1870s, waves of arrivals from Lithuania, Poland, Slovakia, Ukraine, Italy and other European countries created an astonishingly diverse population. At its industrial peak—railroads and textiles soon contributed to the town’s economic vitality—some 35,000 residents packed the 1-square-mile boundaries of the community. And Shenandoah embraced its multi-ethnic character without hesitation. Twenty-two churches and a synagogue showcased the heterogeneous nature of Shenandoah’s religious and cultural life, and many churches opened parochial schools that supplemented standard education in English with instruction in their congregants’ native language—along with the fundamentals of their particular heritage.

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Anna Marie Tambasco O’Haren, youngest daughter of Marie and Joseph Tambasco, recalls a procession of church bazaars delivering excitement on weekends from late spring to early fall—and notes with pride, “Ours was the only church with fireworks.” Every celebration featured a riotous array of culinary specialties, from blinis and halupkies to paczki and pierogies. (It’s notable that Mrs. T’s Pierogies originated in Shenandoah.) O’Haren’s mother, an accomplished home cook, easily incorporated dishes from assorted nationalities into her traditional Italian cuisine, earning her the family nickname of “our Mrs. T.” Although Marie’s offspring might not be able to see the world as children, they at least enjoyed its very best flavors.

well fed, particularly on Sundays, when Marie made a variety of homemade pastas. Since Joseph favored spaghetti, that was always part of the mix, and ravioli was put together assembly-line fashion with assistance from the girls. The Tambascos later purchased a double house across the street and Joseph used his abundant skills in carpentry, masonry, plumbing, and electrical work to convert it to a larger single home. Although the number of children at home was thinning out, extra accommodations were needed when grown children who had left the area returned to visit with their families. The new home also brought the modern convenience of an electric stove. Marie never felt comfortable using this appliance, so Joseph installed the old coal stove in the basement to provide a familiar cooking backup.

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After Joseph passed away in 1976, Marie—a woman who had never experienced a vacation or a trip much beyond the borders of Shenandoah—began to consider the idea of visiting family. In 1982, she traveled back to Italy along with Rose and Ciro Pepoli—her daughter and son-in-law—and grandson Gerard. During a month-long stay she became acquainted with her departed husband’s family and members of her own Panzariello clan, and relished answering the many questions the children had about life in America. While Joseph had shared memories of a poor country where life was difficult, Marie was delighted to find the family he left behind had found prosperity and happiness in the decades after his departure.

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A GOLF PRO IS SOMEONE WHO EARNS MONEY BY PLAYING GOLF, TEACHING GOLF AND/OR MANAGING GOLF OPERATION AT A CLUB OR RESORT. Managing operations can include everything from the flow of play to the experience itself—both on the course and in golf shop. They work very closely with Course Superintendents to manage the quality of the game through its primary regulating body, The United States Golf Association. Following on the heels of The Masters Tournament last month in August, GA, we present to you a day in the life David Fields, PGA Professional at Brookside Country Club in Macungie. Join our conversation with Dave to learn more about his profession and the game of golf–for you or your kids!

WHAT TIME DO YOU TYPICALLY GET UP FOR WORK AND HOW DO YOU START YOUR DAY? The specific time varies as a function of the (golf) season and weather. Generally speaking, guests arrive to play golf as early as 7 a.m. during peak season which occurs from May through August. I arrive at work at 6 a.m., so I review the scheduled activity for the day and hold a brief meeting with staff.

then there are days where I might be on the lesson tee with students or conducting golf clinics most of the day. At Brookside, we have a very active golf event schedule so a lot of my time goes into preparing and administering these activities. A lot goes into it and it’s detail driven to ensure that guests have the best experience possible. Although there are always opportunities to get out to play, most PGA Professionals are consumed with providing a great golf experience.

WHAT IS YOUR FAVORITE TIME OR SPECIFIC ACTIVITY DURING YOUR WORKDAY? WHY? I really enjoy time in our golf shop with golfers to chat about the game. Golf swing ideas, rules questions, equipment options and camaraderie. I love hearing the perspective on various topics and nothing is off limits. Although the conversations are mostly golf related, I also get to know individuals and their families—in detail! In some instances, there can be as many as 10 or 15 people hanging out in the golf shop tossing around ideas and opinions. And we solve many of the world’s problems in those sessions.

HOW DID YOUR CAREER BEGIN AND WHY DID YOU DECIDE TO BECOME A PGA PROFESSIONAL? My father was an avid golfer. He introduced me to the game at an early age. I liked it immediately. It’s a great game for so many different reasons but the best part

WHAT DOES YOUR TYPICAL DAY INVOLVE? Every day is different. There are days where I’m in my office answering emails and phone calls most of the day like many other business professionals but

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DAVID FIELDS David Fields is currently the Head Golf Professional at Brookside Country Club in Macungie, PA. David lives in Macungie with his wife Liz and daughters Ellie and Alivia.

is meeting and connecting with the different people and personalities you meet along the way. I suppose like most sports, there is an instant connection between players. For golf, I think, the connection goes so much deeper. It’s lifelong. It was so much fun to be around the game and the people that I couldn’t get enough. I wanted to learn as much as I could and it eventually led me to be involved in golf full time.

HOW OLD WERE YOU WHEN YOU MADE THE DECISION TO BECOME A PGA PROFESSIONAL? WHAT WAS THE MOMENT OF TRUTH? Throughout high school, I worked part-time at the Allentown Municipal Golf Course and when the time came to decide what was next I wasn’t ready to move on from golf. I sincerely admired the PGA Professionals I knew and worked for, so I thought the golf business could be for me. I knew it would be a career that I could really enjoy and could get passionate about. Upon reflecting, it was a simple, obvious decision for me. BY ANDY COOK

WHY DID YOU BECOME A PGA PROFESSIONAL? WHY SHOULD I CONSIDER BECOMING A PGA PRO? So I could play golf every day! Not really. That’s the misperception. That’s not how this profession works. In fact, most of the time throughout the work year, it’s the opposite. Although there are always opportunities to get out and play, most PGA Professionals are consumed with providing a great golf experience. So, often times, there is not enough time in the day to get out and play. Like most professions, over time it becomes more and more challenging to juggle all of the

tasks between work and home and still have time to get on the golf course.

WHAT DID YOUR CAREER PATH LOOK LIKE? DESCRIBE WHAT IT TOOK (EDUCATION, EXPERIENCE, UPS AND DOWNS). I looked at a few different avenues to pursue membership into the PGA of America and decided the best thing for me was to attend the Golf Academy of the South in Orlando, Florida. They offered a terrific training program there and really provided the education I was looking for before I became an assistant professional. After the Golf Academy, it was really about gaining experience at different facilities under PGA Professionals that are willing and able to mentor young professionals. I was able to find that at a number of different facilities around the country and when the opportunity presented itself to me at Brookside I felt I was ready to run my own facility.

WHAT IS YOUR GREATEST CAREER ACHIEVEMENT TO DATE? (ALTERNATIVELY WHAT IS YOUR PURPOSE? OR CAREER GOAL?) My greatest career achievement thus far is being able to go to work every day and run the golf program at a terrific club like Brookside. We have so many great people at our club that are so passionate about our golf program and I really love the being a part of that.

The United States Golf Association (USGA), located in Far Hills, New Jersey, is the national association of golf courses, clubs and facilities. It’s the governing body of golf for the US (and Mexico) and home to the world’s premier collection of golf artifacts and memorabilia. Along with producing and interpreting the rules of golf, it promotes and conserves the spirit of the game and its honorable traditions.

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Sustainability BY DAN SULLIVAN

ounded in New York City in 1833 and located in the Lehigh Valley since 1838, C.F. Martin & Co. guitar company has held a growing tradition of sustainability, addressing emerging environmental issues such as our earth’s dwindling forest resources. Stringed instruments such as guitars have traditionally been crafted with a combination of four quintessential woods—spruce, mahogany, ebony, and rosewood—due to these natural materials’ durability, beauty, and suitability for specific purposes, such as crafting fretboards and necks and creating desirable tonal qualities. The woods are becoming more finite across the planet.

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HONORING AND PROTECTING OUR ENVIRONMENT IS ONE OF THE CORE VALUES OF MARTIN’S MISSION STATEMENT

“Protecting the environment and all of its precious resources has been at the forefront of my family’s business since its inception,” declared Christian "Chris" Frederick Martin IV, chairman and CEO of the iconic guitar company based in Nazareth. This statement, big and bold on the company’s website atmartinguitar.com, has been backed up by the company’s efforts. As an undisputed leader, C.F. Martin & Co. holds a lot of sway across the music industry. In 1997, Martin became the first guitar maker to purchase tonewoods certified as sustainably harvested by third-party nonprofits such as the Forest Stewardship Council (FSC). Many other guitar manufacturers eventually followed suit. The Martin-organized Wood Summit includes representatives from organizations such as National Resources Canada, the World Resource Institute, the U.S. Department of Agriculture and the Environmental Investigation Agency, discussing responsible and sustainable global sourcing of raw materials specific to guitar and other stringed-acoustic instrument manufacturing. “Honoring and protecting our environment” is one of the core values of Martin’s mission statement and in part is what earned the company special status, in 2018, as a Certified B Corporation. Another third-party certifier, B Corporation rates companies based on 170 rubrics that measure companies’ commitments to environmental and social responsibility in addition to the bottom line—in other words, “people, planet and profit.” It’s a gamechanging way of doing business. Other companies sharing this distinction include Ben & Jerry’s and Patagonia. Martin was the first business in the music industry to receive this certification. In 2019, Martin partnered with instrument string manufacturer D’Addario and set up a program to recycle used guitar strings (which are not part of traditional recycling programs). This year, the company partnered with environmental nonprofit reverb.org to

MAY 2 02 1

eliminate single-use plastic at the NAMM (National Organization of Music Merchants) show in Anaheim, California. Martin’s “Greenprint,” viewable on its website (martinguitar.com), highlights the many ways the company saves energy, reduces waste, and protects the environment on a daily basis. Chris Martin concedes that one of the critical tasks of holding the company, and the industry, up to meaningful sustainability standards is knowing partners have a genuine commitment. “We’ve worked closely with a woman in purchasing who really knew exotic woods and knows all the players,” he said. “I would say one of crucial jobs going forward is knowing that the intermediary between us and the tree are as reliable and forthright as we know we are and that everyone in the supply chain believes in telling the truth.” Sometimes countries that don’t require a lot of paperwork mix legitimate sustainably harvested woods with not-so-ecofriendly raw materials, he said, undermining company’s like Martin Guitar’s efforts to do the right thing. He added that U.S. and European wood suppliers have not generally presented much of a problem in this regard. Third-party certifiers such as the Forest Stewardship Council, partnering with the Rainforest Alliance, help police his problem, Martin said, adding that Martin’s factory in Mexico recently received high marks for following proper environmental protocols. “You have to prove that, from the tree to the finished guitar, these woods follow what is called the proper chain of custody and are not comingles. We’ve audited that chain of custody and think it’s legit.” Martin said he empathizes with small wood suppliers as certification as a sustainable producer can be expensive. “Some small vendors say ‘I can’t afford it.’ It’s expensive to get certified as an owner of trees. But if it passes the smell test, we go in and say ‘How can we help you get FSC certified?”

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That’s our dream that, as much as possible, we know where all the woods we use came from and that it’s not being overharvested in the short-term.” Educating the guitar customer is also paramount to Martin’s sustainability efforts, Martin said, as in the company attempt to steer customers towards wood that may not be cosmetically perfect but are functionally sound. “It rears its ugly head sometimes. A customer might say “It sounds great, but I just don’t like the way the wood looks.” In those instances, he said, Martin is willing to offer a refund or substitution and the next customer in line is generally perfectly happy to take the guitar. “What I’ve learned is that it’s more about telling the story,” Martin said, elaborating that guitars with more “cosmetic character” often translates into woods that were more responsibly harvested. That message particularly resonates with younger customers, he said. “Certified [sustainably produced] guitars are not any cheaper to make, and you can argue you’ve actually

spent more money [to produce them]. What we’ve seen is, gradually, younger players are willing to speak out about the environment and are more receptive. They say ‘I am concerned about these issues, and I just want a guitar to be made the way it should be played. It’s complicated these days. These basic woods are called ‘rare’ for a reason.” Martin concedes that his company has some challenges with some Asian manufacturers who seem willing to buy everything on the market when it comes to wood supply, no matter what the source. “Some of these trees should not be cut down,” he said. “Let these trees mature. That’s when they’re valuable.” Another consideration, the fourthgeneration Martin said, is the proper curing of the woods. “If you push the wood through the manufacturing process too fast to let it get stable—if it’s on the truck in a variety of different climates—and are pressured with back orders from screaming customers, then you can have problems. That’s why we bring wood in and don’t use it right away. It’s like making wine in reverse.”

LEH I G H VALLE YM AR K E T PL AC E .C O M

Tips for Success when Taking Online Courses

BY ANDY COOK

MAY 2 02 1

BY ANDY COOK

s someone who has taken online courses as a student, and teaches undergraduate and graduate courses as an instructor, there are many things which can help you have a successful experience. More colleges and universities are expanding their online offerings to provide you with flexibility in when and where you do your learning. One of the benefits of online learning is that you engage with the material on your schedule. So if you’re a morning person, you can get your work done early and have the rest of the day to work on other things (like a full-time job and/or your family). If you’re a night owl, great! Online courses accommodate your schedule too. However, there are some caveats: you need to be proactive about creating some of the structure you would normally get in a face-to-face course. Here are four tips to help!

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A common misconception about online courses is that students think they’ll get an easy A. However, the reality is that these courses are just as demanding, if not more, versus learning in a classroom setting. Instructors expect the same quality and assign the same amount of work as in face-to-face courses. Online courses are usually offered in shortened semesters, while still covering the same amount of material. However, people misunderstand the time commitment for online courses—they think that because they are shorter in length, there must be less material covered. Incorrect! Often, online classes are accelerated, so you’ll usually have the same assignments, readings, and lectures to cover in 8 weeks that you would in an average 16-week course, as an example.

2. SET UP A SCHEDULE OF STUDY AND COURSEWORK TIME Think about where and when you study best, and where you study worst. Perhaps studying at home is a distraction. Conversely, you might set a good example for your kids if you’re all doing your homework together in the evenings. It’s also essential to have strong time management skills. You need to schedule time in your personal calendar to study the materials in your online course and complete assignments. Treat those blocks of time seriously, letting your friends and family know you are unavailable during those times.

3. KNOW YOUR RESOURCES AND STAY ORGANIZED As soon as possible, find out all of the technologies, websites, and campus resources you’ll need for the course. Ensure your computer has any needed software, and verify your browser is up-to-date. If the course will use special tools, test them out early—not on the day an assignment is due! Also, find out your school’s resources for online students (computer and library helplines, etc.). Be sure to take notes during any live video lectures, when you’re doing any readings, or watching online content—just like you would in any other class.

4. MEET YOUR CLASSMATES, INSTRUCTOR, AND DON’T BE AFRAID TO ASK FOR HELP

Even though you may feel alone sitting at your computer, you are not! Just as with a face-to-face course, interactions with your peers and your instructor are critical to an engaging experience in the course. Many online courses include early-on MAY 2 02 1

activities to help you get to know your peers. The online space need not be an isolating one. Also, your instructor is still there to help you, even if you never meet him or her in person. The syllabus should outline how to connect, whether it’s via email, phone, video chat, or virtual office hours. As you’ve probably realized, there’s a lot to consider before taking online courses, and only you can decide if this makes sense for you. So, what if it does? Ask a friend, email an instructor or school program director, and find out all you can. Online courses could be just what you’re looking for to further your education!

3 COMMON MISCONCEPTIONS ABOUT ONLINE COURSES MISCONCEPTION 1: NO TIME LIMIT Incorrect! In the early days of online learning, courses were self-paced with unlimited time. Now, online courses are part of degree programs and have set time periods. If you don’t complete the course, you run the risk of failing. Who wants an F on their transcript? MISCONCEPTION 2: LOW QUALITY Wrong! Many online courses go through a design process that ensures well-organized content (readings, lectures, exams, etc.) is delivered in a way that conforms to best practices for online learning. Also, the professors who teach online may be the same as in the classroom. MISCONCEPTION 3: NO INTERACTION WITH OTHER STUDENTS Sorry! Peer-to-peer learning is central to online courses. There are many ways to interact with other students, including discussion forums, group projects, and web conferencing tools like Zoom or Skype. You’ll be surprised at how you can build relationships virtually!

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good taste

Grumpy's BAR-B-QUE ROADHOUSE BY LENORA DANNELKE

EXTREME COMBO PLATTER

MAY 2 02 1

he aroma of wood smoke, primal and compelling, contributes undeniable olfactory stimulation to the rustic roadhouse ambiance of Grumpy’s—the Lehigh Valley’s original wood pit barbecue restaurant.

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THERE’S NO SUCH THING AS FAST FOOD BBQ: it’s all about slow cooking meat over fire.

TEXAS TWINKIES

48 MAY 2 02 1 48 MAY 2 02 1

While the cuisine reflects diverse culinary styles, from Cajun to Tex-Mex and beyond, low-and-slow smoked meats that can take up to 12 hours to reach tender perfection remain the core attraction. Massive appetites can take on the challenge of the Extreme Combo platter, rounding up a trio of spice-rubbed, hickory smoke-infused proteins that include a half-chicken, hefty slice of beef brisket, and half-rack of pork ribs (translating to 6 or 7 ribs), plus a wedge of cornbread and choice of two sides (house-made baked beans should be a frontrunner). Pulled pork, beef brisket burnt ends, and “Grumpy dust” seasoned wood-pit wings also count among the popular meaty specialties that spur return visits. Authentic Southern staples encompass signature Cajun Gumbo, Jambalaya, Fried Green Tomatoes—topped with smoked Gouda—and Crawfish Étouffée over Blackened Catfish. Additionally, new offerings developed by Chef Geoffrey Wagner range from Texas Twinkies— smoked bacon-wrapped cream-cheese-andchopped-brisket stuffed jalapeños glazed in sweetly spiced barbecue sauce—to plant-based Tacos and Sloppy Joes. Ten taps and a selection of bottled craft and seasonal beers, plus frozen Margaritas and seasonal cocktail specials, present solid pairing options. Looking forward, watch for Grumpy’s Wordly Q food truck, bringing global fusion fare to events and festivals. Also, they have 7 catering trucks and a concession trailer that can cook on-site at corporate or private gatherings.

GRUMPY’S BAR-B-QUE ROADHOUSE 3000 MAUCH CHUNK RD ALLENTOWN 610.769.4600

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50 MAY MAY2202 021 1 50

Where Good Things Grow

EAGLE POINT FARM MARKET

AND GREENHOUSES

pumpkin pie martini INGREDIENTS 2 oz. pumpkin purée 4 oz. Pinnacle Whipped Vodka 2 oz. RumChata liqueur Whipped cream for garnish Fresh grated nutmeg for garnish

DIRECTIONS Put pumpkin purée, vodka, and RumChata in a cocktail shaker with a generous amount of ice and shake vigorously. Strain into a martini glass, garnish with a dollop of whipped cream on the side of the glass, and top with a light sprinkle of nutmeg.

SERVES 1

853 Trexlertown Rd., Allentown | 610-395-8620 eaglepointfarmmarket.com

herbs perennials annuals hanging baskets pottery and gifts vegetable plants

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local color

BY DAN SULLIVAN

Kreeky Tree Farms

MAY 2 02 1

ALLAN SCHANBACHER AND CHRIS GANGI

K REEK Y T R EE FA RM BY DAN SULLIVAN

reeky TreeFarm follows the dream of business and life partners Allan Schanbacher and Chris Gangi.

Incredibly diverse and productive, especially for its 7-acre footprint, this agricultural oasis is tucked into the woods at the foot of the Blue Ridge Mountains in Slatington. Schanbacher is a classically trained chef who has worked at some of the top restaurants in New York and with pioneering farm-to-table foodie chefs such as Alice Waters. But the core of his training—and his passion for simple fresh ingredients lovingly prepared— began in his grandmother’s kitchen in rural Oklahoma. Gangi has managed creative departments for top gardening publishers such as Rodale and Condé Nast. His passion for good food similarly took root preparing Old World recipes alongside his Italian grandmother.

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High style, bar none.

After several years out West, the pair decided to move back to the Lehigh Valley to be closer to friends and family and fell in love with the little farmhouse in the woods—a lot of woods. They began clearing trees, built separated fenced areas and shelters for various farm animals, and took on new construction projects including a 24×36 twostory barn-style production building housing a commercial kitchen, storage, a washing area, and a kill room for slaughtering chickens, all capped by a hayloft. Kreeky Tree Farm’s current product lineup includes classic organic chicken pot pies, custard-style quiche, free-range chicken eggs, organically raised whole chickens, organic peach and apricot jams, aged raw goat milk cheese, Hungarian paprika, and a variety of hot sauces. Items come and go, depending on the season. With the exception of a few added spices and flour, all value-added products are prepared with ingredients raised on the farm.

Promenade Shops at Saucon Valley 484.223.3301 gailgrayhome.com

MAY 2 02 1

An evolution of marketing strategies now includes on-farm and restaurant sales, wholesale to other retailers and online

HIC #PA078589

FROM AWFUL TO AWESOME WE CLEAN & PROTECT YOU RELAX & ENJOY

Restore & protect the beauty of your pavers. thePaverSavers.com • 888.992.9001 sales as permitted and practical. Customers contact the farm through its website at kreekytreefarm.com and through a variety of social media. On a perfect Pennsylvania afternoon, the initial discovery on a farm tour reveals these guys have some really big pets. First stop is a fenced enclosure containing a Belgian draft horse, a miniature horse, and four donkeys. “It started out, I wanted a horse,” explains Gangi. He soon learned that a horse needs a companion “so I tried with a donkey because I didn’t want two horses.” That donkey turned out to be pregnant “so we got two for one.” Neither donkey took a shine to the horse, so Gangi rescued a mini horse and the two equines clicked. Finally, he obtained a rare French breed jack (male donkey) and bred it to one of his jennets (female donkeys) before having it gelded. “Those are the nonprofits.” “Allan, in the meantime, wanted to get into goat cheese,” says Gangi as the tour meanders over to a multigenerational goat herd.

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QUALITY CRAFTSMANSHIP FOR OVER 30 YEARS

1859 Main St Northampton PA

610-262-4068 fosterjeweler.com

“We started with two and waited a year to have kids,” explains Schanbacher. “We had our first round of kids, then we lost one of our original moms that year, and then every year we’ve had one or two girls come out of each kidding and they’ve stayed so now we’re up to 11. The bucks are sold to restaurants, including the award-winning Bolete in Bethlehem, one of the farm’s biggest customers. “Right now, I’m milking five, intermittently if the kids are still on them,” says Schanbacher. “By the end of the month I’ll start weaning them off and get a good amount of milk to start cheese production. We make fresh chevre, we’re doing some aged raw milk, a brick style, a gouda style, and I’d like to try to get into maybe a blue this year.” Around the next bend are the chickens. After experimenting with a variety of breeds, the partners settled on a red hybrid called Royal and a white Cornish cross for meat. Dressed whole chickens weigh in at 3 ½ to 4 pounds. “They’re not monster chickens, but they’re very tasty chickens,” quips Schanbacher. Layers include a variety of heritage breeds. The farm ramped up egg production to accommodate growing demand for fresh eggs when markets tanked due to the pandemic. With a surplus of eggs and goat milk, and plenty of chickens and goat cheese, the idea

MAY 2 02 1

was born to make traditional potpies and quiches. They’ve been flying out the door. A prolific 20×100-foot fence-enclosed garden managed by Gangi produces basil, zucchini, tomatoes, peppers, spinach, cucumbers, garlic, asparagus, daikon radishes, gooseberries, elderberries, strawberries, and culinary herbs. An orchard includes figs, peaches, Asian pears, plums, and apples. The coronavirus has actually been a boon to the farm as people have begun to grasp the real value of local food production. “People didn’t want to go the grocery store and started reaching out to the farm,” Schanbacher said. “More people are finally starting to understand what quality is and what it means to shop local.” Gangi added he hopes the awareness continues to grow once the pandemic crisis has passed “and that it doesn’t go back to the way it was.”

JOIN THE CONVERSATION

KREEKY TREE FARM 8755 JONES RD SLATINGTON 610.442.2719 KREEKYTREEFARM.COM

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dining guide T

reat yourself to a great meal this month from one of our favorite local restaurants, many offering al fresco dining as weather permits. Offerings listed are as of late April; call or check the restaurant website or social media for the most up-to-date information.

KIRBY CHICKEN SANDWICH FROM DRIP: THE FLAVOR LAB 58

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A CA MIA Italian indoor • outdoor • take-out 4330 Lehigh Dr, Walnutport 610.760.3207 • acamiapa.com THE BEAM YARD AT STEEL CLUB American indoor • take-out • outdoor 700 Linden Ave, Hellertown 610.838.7018 • steel.club BLUE GRILLEHOUSE American indoor • take-out • delivery • outdoor 4431 Easton Ave, Bethlehem 610.691.8400 • bluegrillhouse.com

Find your way to your greatest adventure. She’s the Lewis to your Clark. He’s the Norgay to your Hillary. Together, you’ve set out to see the world and find your place in it. Your future together is stretched out towards a bright horizon, and we can help you chart a steady financial course. After all, a lifetime of adventures should eventually lead to a comfortable retirement, and it’s never too early to start planning for whatever comes next. Contact Magellan today and discover how you can live the life you want without financial constraints.

BRAVEHEART HIGHLAND PUB Scottish indoor • outdoor • take-out • delivery 430 Main St, Hellertown 610.838.6555 • bravehearthighlandpub.com THE BRICK Italian indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 • thebrickpa.com BRICK TAVERN INN American indoor • outdoor • take-out 2460 N Old Bethlehem Pk, Quakertown 215.529.6488 • thebricktaverninn.com CASA TORO Mexican indoor • outdoor • take-out • delivery 7001 PA-309, Coopersburg 610.282.8888 • casatoromexgrill.com 4969 Swamp Rd, Doylestown 215.794.9400 • casatoromexican.com DIANA'S CAFE American indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 • dianascafe.com DRIP: THE FLAVOR LAB American indoor • take-out • delivery 1310 Main St, Hellertown 484.851.3700 • driptheflavorlab.com

1605 N. CEDAR CREST BLVD. SUITE 111, ALLENTOWN 610.437.5650 | MAGELLANLV.COM Investment products and services are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN), Member SIPC. Magellan Financial, Inc. is a separate entity from WFAFN.

Investment and Insurance Products:

NOT FDIC Insured

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MAY Lose Value

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dining guide FLORENCE ITALIAN GRILLE Italian indoor • take-out • delivery • outdoor 238 Sycamore Rd, Breinigsville 610.841.4000 • florencegrille.com GRIDDLE 145 American indoor • outdoor • take-out • delivery 1146 MacArthur Rd, Whitehall 610.351.9898 • griddle145.com GRILLE 3501 American indoor • take-out • delivery • outdoor 3501 Broadway, Allentown 610.706.0100 • grille3501.com GRUMPY'S BBQ American indoor • take-out • delivery • outdoor 3000 Mauch Chunk Rd, Allentown 610.769.4600 • grumpysbbq.net HOUSE & BARN American indoor • take-out • delivery • outdoor 1449 Chestnut St, Emmaus 610.421.6666 • houseandbarn.net MCCOOLE'S American indoor • take-out • delivery • outdoor 4 S Main St, Quakertown 215.538.1776 • mccoolesredlioninn.com

Now accepting preorders from our BBQ menu! BBQ pickup is every Friday from 4-7pm • Inquire at 215.536.7242

VISIT US ONLINE .com 60

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MELT Italian indoor • take-out • delivery • outdoor 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 • meltgrill.com THE MINT American indoor • take-out • outdoor 1223 W Broad St, Bethlehem 610.419.3810 • bethlehemmint.com MITZI'S TABLE American indoor • take-out • delivery 3650 Linden St Rt.191, Bethlehem 610.730.1670 • mitzistable.com MY TEQUILA HOUSE Mexican indoor • outdoor • take-out • delivery 1808 MacArthur Rd, Whitehall 484.664.7109 • mytequilahouse.com

PEARLY BAKER'S ALEHOUSE indoor • outdoor • take-out 11 Centre Sq, Easton 610.253.9949 • pearlybakers.net POCONO BREWERY CO. American indoor • take-out • outdoor 938 Lifestyle Center, Whitehall 610.264.2194 poconobrewery.com SAVORY GRILLE American indoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 savorygrille.com SPINNERSTOWN HOTEL American indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 • spinnerstownhotel.com THE SWEET SPOT American indoor • take-out • delivery 2805 Lehigh St, Allentown 610.813.2536 • thesweetspot.golf TOP CUT STEAK HOUSE American indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 • topcutsteak.com TORRE Mexican indoor • take-out • delivery • outdoor 2960 Center Valley Pkwy, Center Valley 610.841.9399 • torrerestaurant.com ZEST American indoor • take-out • delivery • outdoor 306 S New St, Bethlehem 610.419.4320 • zestbethlehem.com

Children’s Shop

Purveyor of these fine brands Hatley - Mayoral - Tea Collection - Kissy Kissy - Kickee Pants Boboli - JoJo Maman Bébé - & more! Clothing, accessories and lots of other goodies for your favorite little ones sizes newborn through 10 3301 Bath Pike, Bethlehem (Intersection of Rts. 512 & 22 in the Appletree Plaza) 610.866.2505 - sweetpeachildren.com

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Our only requirement is all submitted photos must be taken within the Lehigh Valley. By submitting your photo you give Lehigh Valley Marketplace permission to publish it in print and digital forms.

LEFT PAGE CLOCKWISE: Bob Ackerman, Allentown. Kate Smith, Alburtis. Brett Yeager, Bethlehem Township. RIGHT PAGE CLOCKWISE: Olivia Duke, Bethlehem. Maggie Doyle, Walnutport. Lisabeth Hughes, Center Valley. Carolina Fernandes, Bethlehem.

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advertiser index Alderfer Glass Company 31 American Fence 4, 33 Apgar Oil Energy & HVAC 27 BetterScapes 5 Bill Stofanak Kitchen Facings 30 Blink Optical Boutique 31 Braveheart Enterprises 30 Carol C. Dorey Real Estate 11 Chestnut Hill Landscape Contractors 1

LAWN CARE

Creative Landscapes 32 Curtis E. Schneck 33 Designer Home Improvements 8 Eagle Point Farm Market 51 Eastern Surfaces 14

FERTILIZATION & WEED CONTROL GRUB & INSECT CONTROL LIME APPLICATIONS ORGANIC FERTILIZING PROGRAMS

Egypt Star Bakery 21 Eyecare of the Valley 16 First Northern Bank & Trust Co. 55 Foster Jewelers 56

T U R F P R O F E S S IO N A L S , I N C .

Friendly Tree Service 37

Lawn & Landscape

PA018945

SINCE 1988 • 610.965.4452 • TURFPROLV.COM

s i g n u p fo r o u r n e w s l e tte r t o r e c e i v e w e e kly r e c i p e s f r om loc a l r e s ta u r a nt s

Gail Gray 54 Glass Guru 44 Green Acres Outdoor Living obc Grille 3501 27 Hager Furniture Company 29 Hartzell's Pharmacy 51

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Holencik Exteriors 21 Indoor Comfort Specialists 36 Magellan Financial 59

Join us for INDOOR OR AL FRESCO DINING!

McCoole's 37 Morganelli Properties 26 Northwood Racquet & Fitness Club 49 Pearly Baker's Alehouse 56 Pharo Garden Centre 17 QNB Bank 7 RCN Telecom Services 20 Richards Window Fashions 45 Rondel Development Company 17 Ross Plants & Flowers 6 Savory Grille 44 Schuler Service ifc Spinnerstown Hotel 60 Stofanak Custom Cabinetry 16 Sweet Pea Children's Shop 61 Sweet Spot Indoor Golf 9 The Baumer Wealth Management Group 15 The Brick Tavern Inn 65 The Lesson Center 57 The Paver Savers 55 The Skin Clinic Wellness & Waxing Boutique 32 Turf Professionals 64 Versatile Development and Construction 2 Warner Glass Art 3 Zionsville Antique Mall 36

JOIN US Wed–Sat 12–9 pm | Sun 12–8 pm LITE FARE | SMALL PLATES | FULL ENTRÉES | GREAT BEER, WINE & COCKTAIL SELECTION Full menu served all day–available for dine-in and curbside pickup

2460 OLD BETHLEHEM PK, QUAKERTOWN | 215.529.6488 | THEBRICKTAVERNINN.COM

Customized holistic facials Massages Waxing treatments SIDEWALK SALE

Saturday, May 22 • 10a-2p Clearanced spa products 20% off all skin care PLUS BONUS

$20 with every $100 Gift Card Purchase

123 N 3rd St, Easton | 610.515.9038 OPEN MONDAY – SATURDAY LEH I G H VALLE YM AR K E T PL AC E .C O M

PRSRT STD US POSTAGE PAID MERIS INC

1 E BROAD ST, STE 420 BETHLEHEM, PA 18018

POSTMASTER – REQUESTED IN-HOME DELIVERY DATE: MAY 5- MAY 10, 2021

Spring is Here. Come See Us For All Your Outdoor Furniture Needs!

BEST SELECTION OF FURNITURE IN-STOCK FOR QUICK DELIVERY!

Whitehall 1176 Mickley Rd. Whitehall, PA 18052 (610) 439-8959

Easton

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l i v i n g

www.GreenAcres.info

3850 Newburg Rd. Easton, PA 18045 (610) 330-9600

Lehigh Valley Marketplace May 2021 issue

Articles inside

A Look Inside the Mind of a Brain Surgeon