october 2018
Serving those who served
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PRESIDENT Matthew J. McLaughlin
interim editor Stephanie Eckelkamp
CREATIVE DIRECTOR Scott Westgate
ART DIRECTOR Keith Brinker
GRAPHIC DESIGNER Melissa Lascala
production artist Shannon Mushock
WEB DESIGNER Ashley Reinhard
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Sales representative Jill McDonald
DIRECTOR OF PHOTOGRAPHY Ryan Hulvat
CONTRIBUTING WRITERS Jennifer Bright Reich Lenora Dannelke Siobhan DeRemer Bryan Hay Frederick Jerant Heather Mayer Irvine Kathryn Van Druff
PUBLISHER Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com
letter from the editor When I moved to the Lehigh Valley, six years ago this October, I didn’t know a soul. I ended up living in Emmaus, which I described to friends and family as small, cute, but kind of boring. (I thought I was a good judge of these things because I’d spent a whopping two years as a sophisticated city dweller in NYC.) But then a coworker recommended I stop by Baked—a cute coffee shop and bakery on Main St. with the best baked oatmeal I’ve ever tasted. It soon became my go-to spot to hunker down with a café au lait and do some writing on fall weekends. From my perch by the front window, I quickly discovered the Emmaus Farmers’ Market across the street. And soon, I was hooked on this small town, which kept surprising me with little gems like the Emmaus Theatre, La Verita Spa, and Let’s Play Books. I’ve since moved—first to Allentown and then to Easton—but every few weeks, I seem to find myself back in Emmaus. I mean, what other small PA town has two breweries and a distillery within a 1-minute walk from each other?! That, among many other reasons, is why we’ve made Emmaus the subject of our Because You Live Here column this month (page 10). In this issue, you’ll also find a great lineup of stories that celebrate autumn and highlight some truly amazing small businesses, non-profits, and artisans in Emmaus and beyond. In particular, I think you’ll enjoy our Ripe for the Picking feature, which covers a range of pick-your-own orchards with family friendly activities; and our profile on Tails of Valor, an organization that trains service dogs to assist veterans with PTSD and physical disabilities (get ready for some seriously cute pups on page 60). So flip on through, and take comfort in the fact that—like Emmaus—the entire Lehigh Valley just keeps getting better.
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Stephanie Eckelkamp Stephanie.Eckelkamp@meris.com
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inside this issue DEPARTMENTS
10
Because you live here
Emmaus
60
18
happy. healthy. local.
36
pride of place
Northwood Racquet & Fitness Club
42
LOCAL COLOR
Heavy Metal
46
hot ticket
Khineder Creations
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good taste
Terry’s Italian Restaurant
60
making a difference
Tails of Valor
80 Calendar 86 Snapshot FEATURES
66
Ripe for the Picking
72
Day in the Life of Coffee Roaster Matt Adams of Backyard Beans Coffee Company
78
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The Best I Ever Had (Locally) Baked Oatmeal from Baked in Emmaus
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JACOBSBURG VIEWS
An immaculate & gracious home located in the serene area bordering popular Jacobsburg State Park. The 5,200sqft. home offers a gleaming kitchen, 4 bedrooms, 5.5 baths, and large stone patio on an acre lot. $699,000
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BECAUSE YOU LIVE HERE
Emmaus 40°32’13’N 75°29’45”W BY HEATHER MAYER IRVINE
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The New York Post frequently refers to this borough as “sleepy Emmaus,” in its reporting of all things Rodale, Inc., which had been headquartered here for decades. But local historians point out that’s just not true. “Emmaus is not a sleepy town,” says Richard Farmer, president of the Friends of the 1803 House, Inc., a historic farmhouse with ties to the founder of Emmaus. “The town is jammed with parked cars at the end of the workday.” Not to mention, local businesses are flourishing in the town that was founded in 1759 by Moravian settlers. “There are always events and activities in town that give back to the community,” says Jeanne Harakal, president of the Emmaus Historical Society.
the borough has won various awards, including the Top 100 Places to Live in the United States Emmaus sits on the north side of South Mountain in Lehigh County. The area was originally called Maguntsche by the Native Americans, and was later named Salzburg or Salisbury. But in 1761, settlers changed the name to Emmaus, a town that, according to the New Testament, was seven miles from Jerusalem. But it changed once again—sort of—in 1830 when the second M was dropped, making it Emaus. “In many cases the spelling had a horizontal line over the M, which, in German, indicated a double
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Emmaus letter,” says Harakal, pointing out that German was the language of Emmaus for more than a century. “But the horizontal line was used inconsistently, and eventually disappeared altogether.” In 1938, citizens worked with the local Rotary Club to sign a petition to officially change the spelling back to Emmaus, which is how it’s spelled in the English and German bibles. That said, the road that leads into Emmaus from the east is still called Emaus Ave. Today, there are some 11,000 residents of Emmaus, and the borough has won various awards, including the Top 100 Places to Live in the United States by CNN Money Magazine in 2007 and 2009. And just this past summer, the Pennsylvania Chapter of the American Planning Association designated the Emmaus Triangle—in the center of town—a Great Public Place, as part of its Great Places in PA Program. Emmaus is the only town in Pennsylvania to have a triangle at its center. (It was originally the location for the town’s crop and livestock. Today, it’s a small park with benches, flowers and trees, a calendar kiosk, and fountain.) Here’s a taste of what you can experience when you visit:
Switchback Pizza Tucked away on Jubilee Street is a tiny pizzeria that prides itself on using local ingredients and authentic Italian pizza-making. The husband-and-wife team, Andrew Foreman and Marguerite Viola, opened Switchback in 2012, after spending two months in Italy learning how to cook wood-oven pizza and make traditional cheeses and pasta. Try: Blue Moon Pizza featuring local roasted Portobello mushrooms, caramelized onions, and Gorgonzola cheese
525 Jubilee St // switchbackpizza.com 12
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Emmaus Baked It’s hard to choose just one treat from Baked Café and Bakery (and we’re not saying you have to!). Small batches of cookies, scones, and muffins are made daily onsite. You can also choose from a unique selection of sandwiches, savory tarts, baked oatmeal, and salads, made with organic, and often local, ingredients.
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Try: Turkey, roasted pepper jam, gouda sandwich with a chocolate chip cookie
228 Main St // bakedinemmaus.com
South Mountain Cycle & Café h air c ar e + m ani s + pe dis + m as s age + comple t e bridal p arty services
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Try: Cappuccino made with organic milk from Longacre’s Dairy with biscotti from Bucks County Biscotti
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You don’t have to be a cycling enthusiast to take advantage of this hip café. But if you are, the team can handle all of your cycling needs. Saddle up to one of the café tables for a coffee—certified organic beans made especially for South Mountain Cycle—and talk shop with one of the bike techs.
OCTOBER 2O18
Emmaus Farmers’ Market The market, held Sundays from 10 a.m. 2 p.m., is an effort to provide the Emmaus community with local and nutritious fresh produce, as well as supporting and preserving local farmland. There are more than two dozen vendors that include coffee roasters, baked goods, produce, and meat, all of which are located within 75 miles of the market. Try: Backyard Bison for local, hormoneand antibiotic-free meat; Hausman Fruit
WE HAVE A THING FOR THE
Farm for in-season produce as well as homemade fruit jams
BB&T parking lot, 235 Main St emmausmarket.com
Trapp Door GastroPub A little removed from the bustle of Emmaus’ Main Street, Trapp Door is a quiet, ambient gastropub that features a range of craft microbrews, including drafts, cask ales, and bottles. The food menu changes with the season and uses local ingredients. Drafts and casks are half off Tuesday through Friday, 4 p.m. – 6 p.m. Try: Trapp Door Burger (8 oz. dryaged grass-fed beef, pork belly confit, egg, smoky buttermilk aioli, smoked gouda, red pepper piperade) paired with the seasonal draft
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Funk Brewing Established in 2014, Funk was the first brewery in Emmaus. The microbrewery is IPA-centric, although it does brew all kinds of beers. Funk has two locations: Emmaus and Elizabethtown, but its can releases draw hundreds of people from all over Pennsylvania, New Jersey, and New York. In November, Funk will brew a limited release South Mountain Coffee Stout, using coffee beans from South Mountain Cycle Café. Try: Northeast style IPA (rotating) with a small plate from one of the dozens of rotating food trucks, including Switchback Pizza.
19 S 6th St // funkbrewing.com
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visit downtown historical
BANGOR
for exciting events & fall foliage Bangor Artisan Market Saturday, October 6 10am–4pm Outdoor vintage inspired market
Over 40 vendors
Beer Garden
Octoberfest
at Bangor Memorial Park
Emmaus Yergey Brewing While Funk Brewing is a microbrewery, Emmaus’ newest watering hole is a nanobrewery. Which basically means it makes even less beer and is often run by just one person. Owner and brewer Jim Yergey is a retired chemist whose “Hoptileitious” won the 2014 “Be a Brewer for a Day” competition—that’s the beer that started it all.
Sat, October 13 4–8:30p Sun, October 14 4–8p
Try: Hoptileitious (pronounced Hop–till–ee–ISH–us)
Costume Contest Pumpkin Carving Scarecrow Stuffing Train Rides Hayrides
518 Bank St // yergeybrewing.com
Family fun for all! Visit facebook.com/pg/bangorborough/events for more details!
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Triple Sun Spirits If you’re in the mood to flaunt your more sophisticated side, try Triple Sun Spirits, an artisanal distillery, which features various rums, whiskey, and gin for sale by the bottle and in craft cocktails. Try: The Cuba Libre, a refreshing combo of cola, rum, and lime juice on ice.
518 Bank St // triplesunspirits.com
Emmaus Theatre Since 1920, moviegoers have frequented the small theater near the Emmaus Triangle. Its old-fashioned marquee changes weekly to announce new releases and BYOB special screenings like Rocky Horror Picture Show. For a unique occasion, you can rent the theater to socialize and screen a movie.
19 South 4th St // emmaustheatre.com
Let’s Play Books Sure, Let’s Play Books sells children’s titles, but it specializes in programming, including author events and community activities. One favorite is a real-life
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“Where’s Waldo?” in which participants search for the character in local Emmaus businesses. Let’s Play Books also offers adult events, including book club chats.
Your Kitchen Transformed Like Magic!
244 Main St // letsplaybooks.com
Paint on Main No experience is necessary for these classes, which include pet portraits, canvas painting, and string art. You can unwind with a date night, or treat your kids to a night out. Paint on Main also offers private events, perfect for birthday parties or bachelorette parties.
217 Main St // paintonmain.com
Khineder Creations This cute shop sells natural bath and beauty products—lip balms, scrubs, nourishing creams, and soaps—made with ingredients like goat’s milk, beeswax, and essential oils. Owner Khine Alkhal and a team of local moms make everything locally. Join them every second and fourth Saturday from 10 a.m. - 11 a.m. for free “Meet N Keep” workshops, where you can learn about the products, get free samples, and make new friends.
379 Chestnut St khinedercreations.com
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Royal Furniture We get it, a furniture store doesn’t seem like an attraction—but this one takes the stress out of big purchases. Family owned and operated since 1960, Royal Furniture provides unmatched customer service, big name brands, and will special order products to meet your individual needs.
637 Chestnut St Royalfurnitureofemmaus.com
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happy.
Healthy. local. A HEALTHY COMMUNITY IS A HAPPY ONE. Welcome to Happy. Healthy. Local., a department devoted to your health and wellness. Join us as we explore the greater Lehigh Valley to bring you the best in health and wellness resources, delicious and nourishing foods to try and fun ways to stay fit.
a healthy transition Crisp apples, orange-hued leaves, and the smell of baked goods can only mean one thing: Fall is here! We’re here to help you take better care of yourself as the seasons change and temperatures dip. Learn how to make your diet more seasonal, stay healthy and happy at work, ease autumn allergies, and more. Plus, discover how St. Luke’s is playing a key role in countering the nation’s impending doctor shortage.
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Training the
Next Generation
of Doctors & Nurses BY FREDERICK JERANT
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Soon, we could be facing a frightening doctor shortage unlike any we’ve had in recent history. The problem: More people than ever need care, thanks to an aging population of Baby Boomers, but there’s a shrinking pool of qualified health care professionals. A 2017 report projects that there will be a shortfall of 105,000 primary care and specialist physicians in the U.S. by 2030 — and that over one-third of the nation’s doctors will be 65 or older within the next decade.
happy. Healthy.local.
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But the situation is improving, thanks to St. Luke’s aggressive mission of educating and training the next generations of health care professionals — physicians, nurses, physician assistants, and others — just as it’s done for the past 145 years. In 2006, St. Luke’s was expanding, and wanted to get more students into the pipeline. But rather than create its own school from scratch, the hospital chose to capitalize on its decades-long relationship with Temple University. “Many Temple medical students would come here for clinical rotations,” says Joel Rosenfeld, MD, Chief Academic Officer at St. Luke’s and Senior Associate Dean of Lewis Katz School of Medicine at Temple University. “About 13 years ago, we became a clinical-care campus; medical students could take all of their clinical courses here as well as electives.” In 2011, St. Luke’s became the area’s only regional medical school campus. Medical students can spend their first year at Temple, and then finish their next three years at St. Luke’s. “In the second year, they study diseases of the various body systems, and are taught by members of the St. Luke’s medical staff,” Dr. Rosenfeld explains. “Their third and fourth years are comprised of clinical rotations such as OB-GYN or pediatrics.” The program has already graduated four classes—that’s nearly 120 new doctors—and many are coming back, applying to be on-staff at St. Luke’s.
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Andrew Goodbred, MD, is a Temple grad who studied at St. Luke’s. The Lancaster native received his undergraduate degree at Moravian College, and then entered Temple’s medical school. “I spent my first two years there,” he says, “and then completed my clinical rotations as well as my residency in family medicine at St. Luke’s.” Dr. Goodbred is now spearheading the effort to bring a new family medicine residency program to St. Luke’s Anderson Campus and will be the associate program director after it’s officially accredited. What kept him here? “When you’re an undergrad, it’s easy to get lost in the shuffle. But from the beginning, I never felt that way. The educators and staff at St. Luke’s readily share their knowledge and experience with students, and help bring them along, ” he says. Of course, medical school is just the first step; it’s followed by residency and fellowship programs, of which St. Luke’s has nearly 30 accredited graduate medical education programs. “Medical school graduates who wish to be board-certified or licensed must go through a 3-5 year residency for advanced training, depending on the specialty, such as three years to be an internal medicine attending or five years to be a general surgeon,” says James P. Orlando, Ed.D., Designated Institutional Official for Graduate Medical Education at St. Luke’s. Fellowship studies focus more intently on sub-specialties. For example, an internalmedicine resident might concentrate on diseases of the endocrine system. Currently, Dr. Orlando says, 226 residents and fellows train in 28 accredited graduate medical education programs at St. Luke’s, “but we plan to train over 400 residents and fellows within the next five years in response to our community health needs assessment.” And not just more residents — St. Luke’s plans to add more accredited programs, such as family medicine, dermatology, psychiatry, neurology and ear/ nose/throat (ENT). He confirms Dr. Rosenfeld’s observation about retention. “We’ve found that many of the medical students and residents who train at St. Luke’s want to work here when their education is complete,” he says. “They also find a very tight sense of community, inside and outside the hospital setting. When they work where they live, they can see the impact they make.”
FOR MORE INFORMATION ON EDUCATION AT ST. LUKE’S, VISIT WWW.SLUHN.ORG/SOM
Q: CAN YOU NAME THE OLDEST NURSING SCHOOL PROGRAM IN THE US? A: If you said anything except “St. Luke’s School of Nursing,” you’d be 100% wrong. The school was founded in 1884, with just nine students; three of them comprised its first graduating class in 1886. Back then, says Angela Daniel, enrollment coordinator, “the only pre-requisite was ‘a good school education,’ and students got free tuition, room-and-board, and uniforms—in exchange for working in the hospital itself.” The free ride ended in 1939, and nursing students began paying their own tuition: $98.50 for the complete program. Obviously, plenty has changed, but the nursing school’s dedication to educating healthcare professionals has not. Today’s students generally complete their pre-requisite studies at local community or four-year colleges, then finish at St. Luke’s. The 20-month program includes 900 clinical hours, with hands-on experience and numerous specialty rotations. The school offers two tracks for nursing students. One offers classes Monday through Friday (including about 18 hours per week of clinical work) and confers a degree in 20 months. Another is ideal for students who want a more flexible approach. “Those sections meet from 6 p.m. to 9 p.m. on Tuesdays, Wednesdays and Thursdays; and in 12-hour sessions for two or three weekends per month,” Daniel says.
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G OOD
T O
know
Here, Dr. Yen suggests four ways to reduce exposure to allergens and breathe easier this fall. 1. “When you’re outdoors [especially when doing yard work], wear a mask over your mouth and nose,” he says. They’re available in many styles and types. Afterwards, get a quick shower and wash your clothes; while a mask may keep you from inhaling the allergens, they’ll still stick to your skin and clothes. 2. Nasal irrigation can also help because it helps clear away irritants. “This preventative method is underused,” Dr. Yen says. “You can use a neti pot, or a more modern version that uses a squeeze bottle.”
Your Fall Allergy
Game Plan BY FREDERICK JERANT
You know the routine: nasal congestion, constantly running nose, sneezing, itchy eyes, throat irritation…it’s fall allergy time. The medical term for your upper airway discomfort is allergic rhinitis, says David Yen, MD, chief of the otolaryngology (ENT) section for St. Luke’s University Health Network, and it’s typically triggered by inhaling substances that activate your body’s immune system. In our area, ragweed is a significant culprit and will remain so until the first hard frost. “It’s similar in appearance to goldenrod,” Dr. Yen says. “If you’ve ever complained of ‘hay fever,’ you’re really having an allergic reaction to ragweed pollen.” As the autumn months progress, mold can be more prevalent, too. “Falling leaves create piles of moist organic matter. As it decomposes, mold can develop and act as allergens,” he says.
7 Fall Foods You Should Be BY KATHRYN VAN DRUFF It’s no secret that eating local brings many benefits. “Local produce is fresh and full of flavor,” says Debbie Cooper, RD, LDN, Network Clinical Nutrition Manager for St. Luke’s University Health Network. “It has higher nutritional value since it is eaten sooner after being picked and retains more nutrients. It also supports our local farmers.” Despite the cooler weather, lots of fruits and vegetables remain widely available in the Lehigh Valley well into fall. In fact, Lynn Trizna, Farm Project Manager at the St. Luke’s Rodale Institute Organic Farm, which supplies St. Luke’s hospitals with produce, is currently harvesting winter squash, beets, and broccoli. But there’s way more than that available at local farms and markets. Here’s a rundown of what’s in season and why you should eat it: BEETS Perfect for cubing and roasting with
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3. Despite our best efforts, we may still end up suffering. In those cases, Dr. Yen says intra-nasal steroid sprays are the most effective medication for fall allergy symptoms. “They’re available overthe-counter, which reflects how safe they are,” he says. “But remember, these medications take time to become effective, so be sure to use them consistently—every day, if necessary. 4. If symptoms persist after all this, it might be wise to arrange for an allergy test. “Then you’ll know whether you really have an inhalant allergy, or if your symptoms are brought on by other factors in your environment,” says Dr. Yen.
FOR MORE INFORMATION, OR TO ARRANGE AN APPOINTMENT, CONTACT BETHLEHEM ENT ASSOCIATES, 610-866-5555.
Eating
a little oil, beets are loaded with betalains, which help reduce inflammation; and natural nitrates, which reduce blood pressure. BRUSSELS SPROUTS These cruciferous veggies contain the compound sulforaphane, which has cancer-fighting properties. Chop ‘em in half and roast to perfection, or shred and add to a winter salad. BROCCOLI Another cruciferous vegetable, broccoli is also a good source of sulforaphane as well as heart-healthy folate. Try steaming it and blending into a creamy soup, or lightly sautéing in a stir fry. WINTER SQUASH Acorn, butternut, buttercup, and hubbard squashes are all rich in fiber and beta-carotene which prevents free radical damage and promotes healthy eyes and skin. Steam and blend into a soup for natural creaminess.
KALE This hardy green is loaded with vitamins A, K, and C, and contains a range of other healthful compounds. Try lightly sautéing it with a little garlic and olive oil. SWEET POTATOES One serving has 377% of your daily value for vitamin A in the form of beta-carotene, and plenty of heart-healthy potassium. Swap these in for white potatoes whenever you can. PEARS Packed with heart-healthy fiber, pears are a nice way to switch things up from seasonal apples. A great snack: pear slices with almond butter.
4 Ways to Be Healthier and Happier
at work
BY JENNIFER BRIGHT REICH Summer fun often means many great reasons to eat well (fresh fruit and veggies!), move more (walks on the beach, bike riding!), and live healthier. Fall’s cooler temperatures and mustsee-TV, on the other hand, bring more reasons to sink into the couch with a tub of ice cream. But there’s a way to combat this. “Taking short, healthy breaks throughout the day is so beneficial for your health,” says Dalia A. Mohammed, MD, a family medicine physician at St. Luke’s Bub & Associates in Emmaus. With Dr. Mohammed’s help, we cover some easy ways to de-stress and get energized during your workday, and combat the natural sluggishness of fall. 1 | Set a timer for every hour or half hour. When it goes off, do something that revs your heart rate—even if it’s just for 30 seconds—such as holding a plank, or doing a set of 10 squats, pushups, or jumping jacks. Not only will this help you stay in shape, but aerobic activity helps clear the stress hormone cortisol from your body faster, so you feel calmer and ready to tackle the next item on your to-do list. 2 | Do you have a coworker who always makes you smile? Rather than sending her an email, get up from your desk and talk in person. Better yet, ask her to go on a walk around the office building—or the block—during lunch so you can move your body while you catch up.
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3 | Swap that second cup of coffee for some herbal tea. Too much caffeine will only exacerbate feelings of stress and anxiety, whereas herbal teas such as peppermint, apple cinnamon, or lemon-ginger can have a soothing effect while keeping you hydrated. Better yet, sip it from a cute mug with an inspirational mantra, like “life is good” or “nothing is impossible.” 4 | Do a little yoga, without leaving your desk chair! There are dozens of video tutorials on YouTube for desk chair yoga—featuring a combination of breathing techniques and gentle moves such as twists and bends—to help infuse a little movement into your busy day, even if you can’t physically leave the office. ALLENTOWN 5064 HAMILTON BOULEVARD 610.395.4944
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Secrets of the World’s
Healthiest
People
BY FREDERICK JERANT Some people seem to be walking commercials for good health. They’re strong, vibrant, and energetic–exactly what we’d all like to display (but often can’t). How do they do it? Steven Bowers, DO, Medical Director for St. Luke’s Wound Management and Hyperbaric Medicine Centers, wondered, too. After interviewing over 30 very healthy and active people ranging in age from 33 to 99 years, Dr. Bowers and his wife Elizabeth discovered several recurring themes. Their new book, Secrets of the World’s Healthiest People (available on Amazon), presents their findings. Luckily, he was nice enough to share some of these “secrets” with us.
Stop the Bleed, Save a
Life
BY FREDERICK JERANT It’s a simple fact: when you control the bleeding of an injury, you increase the victim’s chance of survival. Data shows that 25% of all fatalities from trauma might have been prevented if bleeding had been controlled. “Since 9/11, there have been two million traumatic deaths in the U. S.,” says Peter
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Thomas, DO, Director of Trauma at St. Luke’s University Health Network. “Proper training and equipment might have saved a half-million of those people.” Last November, Cpl. Seth Kelly of the Pennsylvania State Police was severely wounded in an intense gun battle, yet managed to apply a tourniquet to himself. Dr. Thomas, one of the surgeons who treated him, credits the trooper’s quick action with helping save his own life. Cpl. Kelly’s case is what gave St. Luke’s new “Stop the Bleed” program its impetus. The public health initiative is intended to train and equip civilians and uniformed personnel to handle severe-bleeding situations.
“The concept first grew out of the Sandy Hook school shooting,” says Dr. Thomas. “Experts from trauma, emergency medicine, law enforcement, and other fields came together to devise a strategy to train and equip pre-hospital care providers to control severe bleeding.” An essential aspect of the initiative is handson training. St. Luke’s offers free in-hospital sessions for interested members of the public, but “Stop the Bleed” is really aimed at larger groups—police, EMTs, schools, and community organizations. “We teach the proper way to apply a tourniquet to an extremity and how to use hemostatic packing for other wounds.” St. Luke’s also sells (at cost) bleeding-control kits that include a tourniquet and ample supply of
Wake up with a purpose. “My subjects looked forward to getting out of bed each morning. Some were running their own businesses; others were doctors in their 80s; still others were active volunteers. But they were all excited to wake up and get into the things they love to do.” He adds that some people see retirement as “the end,” and go downhill quickly; those that see the coming years as “phase two” tend to thrive. Live in the moment. “It’s been said that people who live in the past are depressed and those who live in the future can be anxious. My subjects were neither. They were really living ‘in the moment,’ and that can lead to reduced stress and reduced levels of depression,” he says. Keep in touch. “It’s easy to get caught up in daily life and neglect our social network, but having a good support structure really benefits people. Good socialization can lead to lower levels of the inflammatory chemical IL-6–and that can lead to decreased risk of osteoporosis, Alzheimer’s, and certain types of cancers.” Moderate alcohol use can help. “Several studies have shown that having a daily drink may lead to decreased mortality. But my subjects made their drinking part of their socialization process. They might have some wine at a family dinner or drink a couple of cocktails with friends during happy hour.” But that rule applies only if you already consume alcohol, Dr. Bowers cautions.
QuikClot® dressings, ranging in size from belt-worn kits to eight-kit packs for school use. “You never know where or when traumatic injuries will happen,” Dr. Thomas adds. “The sooner we can control the bleeding, the more lives we’ll save.”
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Rebuilding after breast cancer by Jennifer Bright Reich
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In 2010, Laurie Holland’s world exploded. She was diagnosed with breast cancer. With treatment, she beat it; but after gathering her life and her strength back together, cancer simply blew it up again in 2015 with a second diagnosis. “I was diagnosed very early, which is critical,” says Laurie, who lives in Scranton and works for Sanofi-Pasteur. But still, Laurie learned she needed to have one breast removed. Faced with the decision of whether or not to have a bilateral mastectomy, she chose to have both breasts removed to reduce her risk of a future cancer recurrence. With that, the big decisions were far from over. Laurie then had to decide whether or not to have breast reconstructive surgery. Considering that any type of surgery can be stressful, and knowing that the reconstruction would only add more time and procedures to an already long cancer journey, Laurie felt daunted and scared—but she eventually came to a conclusion that would help her move forward: “I wanted to preserve my body shape, so I decided to go for it,” Laurie says, explaining that she chose to have a flap procedure (more on that later).
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There is no one best reconstruction method. Each procedure has pros and cons. And Laurie is in good company—a 2017 report from the Agency for Healthcare Research and Quality (AHRQ) found that breast reconstruction after mastectomy rose a whopping 62 percent from 2009 to 2014. And thankfully, reconstruction is nearly always covered by insurance. The Women’s Health and Cancer Rights Act of 1998 requires all group health plans that pay for mastectomy to also cover prostheses and reconstructive procedures. Additionally, Medicare covers breast reconstruction, while Medicaid coverage can vary from state to state. “Research has clearly shown that breast reconstruction helps these patients feel more comfortable about how they look after a mastectomy,” says Juan Carlos Martinez, MD, a plastic and reconstructive surgeon with St. Luke’s Plastic & Reconstructive Surgery. But after a breast cancer survivor makes the choice to do reconstruction, she is faced with yet another choice: which type of procedure to have. Women who undergo a mastectomy have several options,” Dr. Martinez says. A woman can get implants, filled with saline or silicone; or she can opt for a “flap procedure,” like Laurie did, which takes a section of tissue from one area of her body (most often the abdomen) and relocates it to create a new breast mound. She can also do a combination of these procedures, which is called a “hybrid,” by using her own natural tissue with an implant. “There is no one best reconstruction method,” Dr. Martinez says. “Each procedure has pros and cons.”
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“Timing of the surgery, expected outcome, and recovery time all vary for the different procedures,” says Dr. Martinez. “That’s why it’s important to talk about all of this with your surgeon during an initial consultation.”
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For example, a flap procedure is more complicated and has a longer recovery time, but isn’t likely to cause any problems later on; while implants are initially easier, but are more likely to require additional procedures to maintain them. That’s why, once a woman decides to have reconstruction, she’ll meet with a St. Luke’s plastic surgeon—and ideally, bring along a close family member or friend—to discuss her lifestyle and goals, and settle on the best plan of action. Need another reason to bring a supportive family member or friend? “I believe that having a strong family support while you are going through this emotional process is very
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Breast Cancer Screenings
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Experts recommend two key practices for early detection of breast cancer: self-checks and mammograms. Here’s what you need to know about both. Self-checks: Women should perform regular self-breast exams. For instructions on how to perform a self-exam, visit www. nationalbreastcancer.org/breast-self-exam. If you find a lump or dimple, or notice nipple discharge, it’s important to see your doctor ASAP.
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Mammograms: These were first recommended by the American Cancer Society (ACS) for detection of breast cancer in 1976, and they’re still the standard. The ACS says that women should have their first screening mammogram by age 45,
important,” says Dr. Martinez. “Joining a local support community or organization can be helpful, too, allowing you to connect with people who are going through the same thing.” One thing many women considering breast reconstruction might not know is that it can often take more than one procedure. “Understand that breast reconstruction is a journey,” says Dr. Martinez. “It might require multiple steps to get to a desired goal.”
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Today, Laurie is nearing the end of her reconstructive procedures, and she feels that the journey was well worth it and has helped her regain a sense of her pre-cancer identity. “I’m looking forward to being finished with my reconstruction,” Laurie says, happily.
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and that they should have the choice to start screening as early as age 40. Bonus: Mammograms are better and safer than ever—especially if you go to a facility with modern equipment and experts specifically trained in breast health. St. Luke’s offers 3D screening mammograms at Women’s Breast Imaging Centers throughout the Greater Lehigh Valley—with the lowest dose radiation possible.
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Healthier HALLOWEEN CANDIES
This Halloween, a sugar rush—for you and your kids—is probably inevitable. But you do have some control over the quality of the treats that your family is ingesting, and that you’re doling out to the neighborhood. Stroll through the natural candy aisle at Wegmans and Whole Foods and you’ll find more options than ever for individually packaged goodies that are free from artificial colors and flavors, and most major allergens. Pretty sweet, huh? Many are even made with organic ingredients. We put a dozen promising picks to the test, here’s what we’d eat again.
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Yum Earth Gummy Bears
Chewy, fruity, and even better than the original. These gummies taste more like real fruit and are naturally colored with blueberry, carrot, and saffron. Bonus: One packet contains 100% of your daily value of Vitamin C, but just 9 grams of sugar!
Cocomels Coconut Milk Caramels
This dairy-free alternative manages to nail the perfect chewy-silky, melt-in-your-mouth texture of a traditional caramel. There’s a noticeably coconutty flavor, though, so if that’s not your thing, then pass.
Heavenly Organics Mint Chocolate Honey Patties
We love that this healthy take on a peppermint patty contains just three (all organic!) ingredients—honey, unsweetened dark chocolate, and peppermint oil. At just 50 calories per patty, they’re practically guilt free!
Glee Gum Gum Pops
These delightfully sweet, naturally hued pops are filled with gum made from all-natural chicle—the sap-derived ingredient all gum was made from pre-WWII. Most modern gum, on the other hand, is made from questionable synthetic rubbers.
Organic OCHO Coconut Minis
You know those Mounds bars you loved as a kid? Consider these a cleaned up alternative, made with organic dark chocolate and a perfectly soft coconut center. The only con is that they’re seriously addictive
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INGREDIENTS
• 4 CUPS MIXED GREENS • 1 GALA APPLE, SLICED • 1/4 CUP TOASTED CHOPPED WALNUTS • 2 STALKS CELERY, CHOPPED • 1/4 CUP DRIED CRANBERRIES • 4 T STRAWBERRY-RHUBARB VINAIGRETTE (SEE BELOW) STRAWBERRY-RHUBARB VINAIGRETTE: • 3 STALKS RHUBARB, CHOPPED • 1/4 CUP WATER + MORE AS NEEDED • 1/4 CUP SUGAR • 1 T LEMON JUICE • 1 PINT STRAWBERRIES, SLICED • 2 OZ. DIJON MUSTARD • 2 OZ. HONEY • 1 T CHOPPED FRESH THYME • 1 CUP VEGETABLE OIL
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For the vinaigrette: Place rhubarb and 1/4 cup water in a skillet and bring to a simmer. Add sugar and lemon juice, cooking until tender, about 5 minutes. (If mixture becomes too dry, add additional water in one-tablespoon increments.) Set aside to cool. In a blender, combine rhubarb, strawberries, Dijon, honey, and thyme, and process until combined. At low speed, gradually add vegetable oil and blend until smooth. (Extra dressing may be stored in a covered container in the refrigerator for about a week.)
SERVES 2
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PRIDE OF PLACE
Northwood Racquet & Fitness Club BY BRYAN HAY
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Tennis is a fiercely competitive sport, requiring both physical and mental agility. But with the exception of some famous rivalries — think Connors and McEnroe — where moments at the net were sometimes less than cordial, the sport is highly social, bringing together people of all ages and abilities. That’s the love point the owners of Northwood Racquet & Fitness Club strive for as they welcome tennis and racquet sports enthusiasts from five years old to over 70. “It’s really a family club, and we approach it more from that standpoint than simply thinking of it as a business,” says Corette Stahley, one of the club owners. “We have to make money, but we approach it as a place for families.” Built in 1975 by local tennis enthusiast Jack Witty, the club was later purchased by a group of investors in 1984, including Don and Corette Stahley, and Don and Pam Potts. The Potts’ son, Matt Potts, is the club’s tennis director, and a former nationally ranked amateur tennis player who is certified as a tennis professional by the United States Professional Tennis Association. “At that time, I was 10, and it was toward the end of the racquetball boom,” says Matt, whose wife, Amy, serves as general manager. “There used to be many more racquetball players than tennis players. That gradually changed.”
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Northwood Top Notch Facilities & Programs From the moment you walk in the door at Northwood, there’s a feeling of hospitality and a staff that’s ready to help people learn to enjoy tennis as a lifetime activity, or reintroduce people to it after they have been away for some time. When Don and Corette Stahley took over management of the club in 2013, they put in more than $250,000 of improvements, including new lighting, ceiling, air conditioning, heating, and carpet in the lobby, and resurfaced courts indoors and outdoors to accommodate a rising interest in tennis. “It’s a totally different club,” Matt says. Northwood now offers five indoor and five outdoor green Har-Tru clay tennis courts, pickleball in winter, a fitness center, and four racquetball courts for the dedicated players who still enjoy the sport that became popular in the 1980s. Racquetball courts are also used for wallyball, a new sport that’s a cross between racquetball and volleyball.
Yes
Northwood offers multiple programs throughout the year, led by a staff of veteran tennis pros, including Jermaine Smith, winner of five consecutive Jamaica national titles and four-time Jamaican Tennis Player of the Year, who represented his country in the Davis Cup competition for more than 10 years.
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Year round, the club offers a Unites States Tennis Association award-winning junior tennis program, as well as classes for adults, from the novice to advanced player, including low-cost introductory eight-week clinics for those who want to learn in a fun, nonjudgmental environment. Memberships are not required to play at
TI LIM M E ITE O D FF ER
Northwood “because we want to open our facilities to everyone,” says Amy Potts. “But membership has benefits, including less expensive court fees, less expensive classes, the ability to reserve courts, and access to the fitness center.” One of the popular features at Northwood is the viewing area, which provides a sweeping view of the courts where family members can cheer on the players. “When we have kids playing, the lobby is filled with parents,” says Corette Stahley, who credits Amy and Matt for creating an energy that attracts players and instills passion for tennis.
Northwood now offers five indoor and five outdoor green Har-Tru clay tennis courts “A lot of families play because it’s a great sport and we have such a big junior program that draws kids and parents,” Amy Potts says. An alumni of Northwood’s junior program, Chris Conrad, whose friends and parents would watch him play from the viewing area on Saturday mornings, says the tennis community at Northwood helped him find a deep passion for the sport. “While growing up, I spent multiple hours a day training and working with the tennis pros at the facility,” says Conrad, a United States Professional Tennis Registry certified tennis professional. He now shares his love of tennis as head coach for the girl’s and boy’s tennis program at Liberty High School and assistant men’s and women’s tennis coach at Moravian College.
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“I often considered Northwood my second home, in part because of how much time I spent training there, but mostly because of the lifelong friendships I gained off the court with my peers and coaches,” he says. “When my current players ask where to go, I always point them to where I grew up playing, at Northwood.”
A Passion That’s Contagious As a tennis instructor, Matt Potts works with as many as 150 kids over the summer, many of them discovering tennis for the first time. He remembers how he rejected
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Northwood
2 UNIQUE
tennis as a kid, thinking that guys wearing white shorts were somehow less than physical.
RESTAURANTS in SPECTACULAR SETTING
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“It’s an incredibly physical game, and before long, I also discovered that there’s so much strategy and mental toughness required, too,” he says, qualities that still help him as a practicing attorney—in another type of court altogether. “It’s neat to see guys who are less athletic destroying athletic guys because they are just smart,” Matt says with a grin. “You teach young players first to hit the ball, and that’s fun. But when they’re able to think about what they’re doing, that’s the best thing in the world.
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Every tennis pro is different, and Matt, who played first singles and first doubles at Lehigh University as a Patriot League All-Star, has a distinct way of working with players of all levels, says Corette Stahley. Prior to becoming a teaching professional, Matt achieved success at a national level reaching a ranking of 28th in the nation in singles.
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“Matt has a fantastic personality dealing with people—he’s very complimentary of the kids and encourages them with just the right amount of rah-rah, and with a little bit of ‘you can do better.’” Charis Innarella, who has worked the front desk at Northwood for more than 30 years and watched Matt grow up at the club, says, “He teaches them to want to win. Everyone wants to be here, and he’s part of that.”
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Your Body on Tennis Matt Potts has played tennis for almost his entire life and knows how it can strengthen physical and mental agility. “It’s good for bone density because of the bouncing you do while preparing to return a ball,” he says. “I think of it as one of the best anaerobic activities you can do. High-intensity workouts are popular right now, and tennis is one of the best.” “Typically when playing tennis, you spend 7-10 seconds a point, but you’re really exerting yourself —10 seconds of hard work, 20 seconds of rest between points. It’s a great cardio activity,” he says, adding that people who play tennis three times a week cut their risk of death in half from any cause.
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“Part of it is the social network you get in addition to the exercise,” Potts says. “We have people who play a little, then sit for coffee and hang out. The social aspect of the sport is very healthy, too.” For those who may not want to chase down whizzing forehand shots on a tennis court, pickleball, a fastgrowing sport, is another healthy option. Combining elements of tennis, badminton, and ping-pong, it provides a good workout and doesn’t require as much intense running as tennis.
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LOCAL COLOR
Heavy Metal THIS EMMAUS JEWELER CREATES AFFORDABLE, QUALITY PIECES THAT ARE PERFECT FOR GIFTS BY HEATHER MAYER IRVINE
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You may have missed the storefront if you weren’t looking for it. House of Metalworks is tucked away on the lower level of a Main Street building in Emmaus. But walk down a couple steps and you’re greeted with a sign on the door: Come in, we’re awesome. “It’s from Canada,” says creator Jill Italiano, who opened the studio and store in 2015. The Emmaus native returned to her hometown to set up shop on Main Street, after starting to sell her jewelry on the website Etsy in 2012. But before becoming a jeweler, Italiano went to culinary school and worked with a French pastry chef in New York City. Which sounds glamorous— “but I hated it,” recalls Italiano.
The pieces she made were worn by celebrities, including Blake Lively She’d always been a crafty person, so soon after, she took a job at a gold importer where she learned about jewelry-making. It was there she thought that making her own jewelry was something she could do. Italiano began working as a studio director for an up-and-coming jewelry designer in New York City’s garment district. The pieces she made were worn by celebrities, including Blake Lively on the set of Gossip Girl. It was at this studio where she took discarded metal to the basement and started playing around with it. “It was very liberating,” she says. Italiano was laid off from that company, but that gave her the opportunity to launch her own jewelry line, which she started selling on Etsy—and it was steady growth from there. Now, Italiano works out of the studio-slash-storefront with a small team. Her favorite metal to work with is silver, but she enjoys experimenting, especially with brass.
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Part of what Italiano prides her business on is the use of recycled materials and the effort to be as sustainable as possible. “In the beginning, I wanted to keep using found metals because my first pieces were created using the discarded metal I found while working as a studio director,” she says. After going through a batch of scrap metal she got from a fellow designer, Italiano turned to her father, a scrapper, who brought her brass she could melt down to start making jewelry. But due to the popularity of her product, she couldn’t sustain this process. After moving to Emmaus, Italiano started buying her aluminum and brass from Wentz Hardware, just a couple of blocks away. “While it isn’t recycled [material], I just walk down and buy it locally,” she says. Italiano sources her sterling silver from a refiner in New Mexico, which takes in scraps from all over and uses it in the manufacture of its products. “And then we save our metal scrap and dust that we can’t use and either recycle them locally through my dad or send the silver back to New Mexico to be used in new raw materials,” she says. House of Metalworks also aims to be plastic-free, says Italiano, by using paper packing tapes, cello bags, and biodegradable packing peanuts. “We also welcome packing peanut donations,” she says. When it comes to the look and feel of her design, Italiano’s preference for small and simple is evident in the store. Charms, stud earrings, and simple pendants adorn the jewelry racks and cases. “I really like tiny,” she says. Some of this inspiration came from Michelle Kwan, the Olympic figure skater, who wore a simple red string necklace for
good luck. “I was obsessed with that red string necklace,” she says. Italiano likes experimenting with new processes and trends, like tassels and aromatherapy. House of Metalworks offers classes in which participants can try their own hand at these jewelry-making techniques. “When I was a kid, I loved making stuff with my hands, and it’s important for people to have access to learn how to make stuff,” she says. “A lot of people in the area love creating, and it’s important to be involved in the community and have classes that are affordable.” To date, classes have included hammering techniques, tassels, leather, aromatherapy, and enamel. But people’s favorite class is kumihimo, which is a form of Japanese weaving. Italiano has simplified the technique for her classes to the level of a sophisticated friendship bracelet, using nylon material and charms.
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Italiano is happy to be back in Emmaus doing something she loves. “We’ve really been welcomed in this community,” she says. “It supports artists.” The sign on the door has become known in the community, too. “People come in here, saying, ‘I hear you’re awesome’,” Italiano laughs. “I try to make this a happy place. I want people in here to be happy.”
Improving
Try Your Hand at Jewelry-Making Sign up for a class! They run for 2 hours and many are BYOB. Prices range from $15 to $50. For more information, visit houseofmetalworks.com/events
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GOOD TASTE
Terry’s
Italian Restaurant BY KATHRYN VAN DRUFF If you’re dreaming of a dining experience as comfortable as Cheers—with a fine Italian twist—look no further than Terry’s.
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we love Every dish at Terry’s Italian Restaurant is made to order. That means, while your food may take slightly longer to cook, it’s always as fresh as can be and made exactly to your specifications. One dish that always dazzles is the filet mignon, featuring Au Poivre sauce, crispy onions, and fresh cut fries with a side of vegetables. Executive Chef TC Winters sizzles the steaks up in a cast iron skillet, amalgamating the seasoned pan with the fresh, local meat for matchless flavor. Eggplant parmesan steals the spotlight as well, with amazingly tender bites achieved by slicing the eggplant evenly with a meat slicer. Finally, look for seasonal specials like the handmade butternut squash ravioli with brown butter sage sauce, which tends to be wildly popular and subject to availability. A thorough menu spotlights Italian entrées brimming with seafood, chicken, veal, beef, and vegetarian options. You can also look forward to freshly baked bread infused with rosemary and thyme.
cheers Terry’s bar offers something for everyone, with a rotating quad of beers on tap and a selection of wines. Freshsqueezed fruits add a splash of flavor and the bartenders infuse some of their own spirits, too, like the jalapeño vodka that goes into the Angry Mule (a spin on a Moscow Mule). If you’ve got a hankering for the best Bloody Mary on this side of the Delaware, stop in when Tom’s working the bar—his version is made from scratch with a reputation that precedes itself. His other creation, the Gingertini, has taken off like wildfire. Homemade Sangria is another crowd pleaser, featuring triple sec, peach schnapps, apricot brandy, and fresh cherries, lime, and oranges muddled with Paisano or Moscato wine.
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Terry’s
what's the vibe like? Set alongside sprawling views of the Delaware River, the restaurant caters to generations of Lehigh Valley residents dating as far back as 1951. The restaurant carries an unassuming, heartwarming ambiance you can find only in such a family-owned and operated establishment. The setting is comfortable and natural, as the owners wanted it to feel like a place for family. A retro air marked by original slate floors and other details complements modern upgrades including updated murals and a renovated concrete bar. The bar scene generates the perfect coupling of relaxing and energetic, with a vibrant social scene emerging, especially on Friday nights.
Q&A with Owner Nancy Winters WHAT SETS TERRY’S ITALIAN RESTAURANT APART FROM OTHER AREA RESTAURANTS? I think the most important thing people should know is that everything is truly made to order. There are no warming lights and no holding bins. When you come in and order a dinner vegetable medley, we are cutting the vegetables and adding them to the pan while you are sitting there. Because everything is made to order, your food may take a little bit to come out. You’re not going to be in and out in 20 minutes—we want you to stay for two hours, sit back, relax, and have a cocktail or soda.
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HOW DOES TERRY’S PROCURE FRESH, DELICIOUS INGREDIENTS? We don’t use a food delivery service like Sysco. My son (TC Winters, executive chef) gets up in the morning and purchases the produce and local meats himself. The only thing we have physically delivered to the restaurant is seafood, which comes from Philadelphia. He buys ingredients on a day-to-day or week-toweek basis, depending on our needs. I think that’s important because, with a lot of places, trucks deliver produce and you take what they have. This way, we get the freshest, tastiest ingredients.
HOW DID THE WINTERS FAMILY BECOME THE OWNERS OF TERRY’S?
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Terry’s has pretty much been an icon in the community for 67 years. When we first started talking about buying restaurants 10 years ago, we went to Terry’s and had dinner for two hours. We went in as “secret shoppers” and watched dynamics, and that’s what drew us to it as a family run business. I said to Tom, if you want to buy a restaurant, that’s the one we need. We got to sit and watch people come in and they all knew each other. We saw generations of families sitting there. There was just such a comfort.
Terry’s Italian Restaurant 200 S Delaware Dr, Easton terrysrestaurant.com 610.252.5330
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• 2 OZ. GINGER LIQUEUR* • 2 OZ. TITO’S VODKA • LARGE SQUEEZE OF FRESH LEMON *Ginger Liqueur Recipe Peel and grate about 18 oz. of fresh ginger. Transfer ginger to a 1-gallon jar with 1.75 liters of brandy and cover. Cover and set aside for 2 days to infuse. Strain the ginger and reserve the brandy. Put the ginger, 7 1/4 cups water, and 3 cups granulated sugar into a large pot. Bring contents to a boil, then reduce to a simmer for 20 minutes. Remove from the
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heat and cool. Combine ginger mixture and brandy in the large pot. Divide mixture into two 1-gallon jars. Add 1/2 of a split vanilla bean and 1/2 the zest of one orange to each jar, cover, and infuse for 2 days. Strain and filter the mixture with a mesh sieve or cheese cloth and bottle the liqueur in 1-liter flip-top bottles. Store in the refrigerator. (Yields enough for 60 cocktails)
DIRECTIONS Fill a shaker with ice. Add all ingredients. Shake vigorously. Strain into a martini glass.
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BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER
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INGREDIENTS BUTTERNUT SQUASH FILLING • 1 BUTTERNUT SQUASH, APPROX. 2 LBS., CUBED • 4 TABLESPOONS OLIVE OIL • SALT + PEPPER • 2 SMALL SHALLOTS • 2 CLOVES GARLIC • 1 CUP WHOLE MILK RICOTTA CHEESE • 1/3 CUP FRESH GRATED PARMESAN • 2 MEDIUM EGGS (1 FOR EGG WASH) RAVIOLI DOUGH • 4 CUPS ALL-PURPOSE FLOUR • A LITTLE EXTRA FOR DUSTING • 6 LARGE EGGS • 2 TABLESPOONS OLIVE OIL • 2 TEASPOONS KOSHER SALT BROWNED BUTTER WITH SAGE • 1 STICK BUTTER • 6 SAGE LEAVES, CHOPPED
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recipe
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DIRECTIONS 1. Make the ravioli filling: Preheat the oven to 375 F. On a foillined baking sheet toss the butternut squash, 2 tablespoons of olive oil, salt, and pepper. Bake until soft and golden, about 25 minutes. Meanwhile, heat the additional 2 tablespoons of olive oil in a small sauté pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes. Once cool, combine the butternut squash, shallots, garlic, ricotta cheese, parmesan cheese, and one egg in a food processor and pulse a few times to blend. Sprinkle the mixture with salt and black pepper, and pulse until smooth.
2. Make the ravioli dough:
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Pour flour onto a clean counter and form a well in the center. Crack all 6 eggs into the well. Slowly start mixing the eggs into the flour with a fork, adding the flour, little by little. When the dough starts to form, fold and knead the dough until it turns a rich yellow color. The dough is done when it’s elastic enough that it reforms when you push your finger into it. Wrap the dough in plastic wrap and rest at room temperature for 30 minutes to an hour. Sprinkle the counter with flour. Cut the ball of dough into 4 equal parts. Roll out the dough into a rectangular piece about 1/16-inch thick and ensure it will fit into a pasta roller. Start the roller on level 1 and run the dough through. Each time you run the dough through the pasta maker, increase a level until you get to level 5. You will probably have a 4-foot long piece of dough. Lay the dough on the floured counter and cut it into two 2-foot long pieces. Repeat with the other pieces of dough as you progress with making the raviolis.
3. Assemble and cook the ravioli: Transfer the filling to a pastry bag or a zip-seal bag with one corner cut off. Crack the remaining egg into a ramekin, add a splash of water, and mix with a fork to make an egg wash. Pipe quarter-sized dollops of filling about 2.5 inches apart from each other along the center of a sheet of dough (so when you fold the dough over, the filling is at the crease, making it only 3 sides of dough to cut and seal). Once the filling is in place, trace the outside edges around the filling with your egg wash. Now fold the other side of the dough over to cover the filling. Gently work your fingers around each dollop of filling, pressing the dough together and getting rid of any air bubbles that have formed. When the dough is sealed, cut out the raviolis using a knife or pasta wheel and place on a piece of wax paper dusted with flour until you’re ready to cook. Repeat with remaining dough and filling. Bring a large pot of salted water to a boil. Then, drop no more than 12 raviolis and cook until al dente, 5-8 minutes. When they start floating, they’re almost done. Remove cooked raviolis with a slotted spoon and set aside.
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4. Make the browned butter sauce, and serve: Heat a stick of butter in a large pan over medium heat, stirring occasionally until it bubbles and turns a caramel color, 4-5 minutes. Remove pan from heat and stir in the sage. Add the al dente ravioli to the pan to finish cooking. Transfer the raviolis to plates and top with browned butter and grated parmesan. Serve.
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MAKING A DIFFERENCE
Tails of Valor HEALING THE PSYCHOLOGICAL WOUNDS OF WAR WITH A WAGGING TAIL BY KATHRYN VAN DRUFF
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Jason Harrar, a veteran of the U.S. Marine Corps, has been involved with Tails of Valor for about a year. He’s currently in the pairing process with his soonto-be service dog, Loftus, who graduates in December.
Anyone who’s owned a pet can agree that animals have a soothing, supporting, and healing impact on a person’s life. The organization Tails of Valor—which trains rescue pups to be service animals for war veterans with post-traumatic stress disorder (PTSD), traumatic brain injury (TBI), or physical disabilities—lives and breathes this notion.
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Tails of Valor The group’s humble beginnings were set in motion four years ago when Heather Lloyd, Executive Director and Founder, befriended a homeless veteran while on vacation in Maryland. Now, Tails of Valor has seven key supporters on its board of directors and countless more involved as staff, volunteers, sponsors, and puppy raisers and sitters.
“We like to say we are saving two lives–the dog and the veteran.” To date, nine puppies have graduated through the program and seven more are actively enrolled. Two additional puppies are expected to join later this month. Each Tails of Valor puppy carries a proud moniker paying tribute to a fallen vet, and most are welcomed into the program from local animal rescues. “We really want to rescue our pups, to give them a chance at a good life,” says Jana Spess, Program Administrator for Tails of Valor. “We like to say we are saving two lives—the dog and the veteran. We are always looking to build a relationship with a shelter or rescue for future dogs, and we pay all adoption fees.” Spess says the puppies are typically 8 to 10 weeks when the group acquires them, and they are spayed or neutered and upto-date on puppy shots. The pups begin their training between 12 and 13 weeks of age. Tails of Valor looks for dogs that are confident in their own skin without being bullies. “We do a small amount of testing when picking out the pups we want for our program,” says Spess, noting that lab mixes are often preferred for their loyalty
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and retrieving ability. “They need to be able to stand alone from their pack, be alert and responsive when called, submit to being cradled and scruffed, and be healthy overall.” The Tails of Valor Canine Connections Training Program typically runs 14 to 20 months, and in that time, dogs learn 40 commands or more and have at least 100 exposures. Dogs are trained and get accustomed to a variety of people, sights, and sounds at the group’s training facility, as well as offsite at the
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FRAMING SERVICES & DÉCOR FILL YOUR HOME WITH MEMORIES, TO ENJOY FOR GENERATIONS TO COME.
Tails of Valor Coatesville VA Medical Center and Haven House in Allentown. Tails of Valor is also proud to be a pilot program for Animal Assisted Therapy at the Coatesville VA. “Each dog must have at least three specific tasks they preform for their veteran, which can be anything from bracing and blocking to turning on light switches to nightmare interruption,” Spess explains. Veterans and their dogs meet with a trainer once per year to re-certify. At each annual recertification, Tails of Valor supplies food for the life of the dog through vouchers from the sponsor VeRUS pet foods.
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“There is no monetary cost to the Veteran, just the commitment of time and dedication to be part of the program—and a love for dogs,” Spess says. “Our mission is to provide holistic, non-medicinal rehabilitation therapies to improve veterans’ quality of life. We are always looking for more pups and volunteers. The more pups we have, the more veterans we can help.” To be considered for a service dog, veterans must meet 18 criteria set forth in the Tails of Valor application. Veterans can apply for a service dog on the website or by calling 267.733.7294 to receive copy of the application. For more information, visit tailsofvalor.org or facebook.com/ Tails.of.Valor.
How to Get Involved If this story has touched your heart, you’ll find six wonderful ways you can get involved or show support:
Donate – You can make a one-time or monthly tax-deductible donation to Tails of Valor Paws of Honor, Inc., through PayPal directly from the Tails of Valor website.
SLICE HOME FRIES MADE TOWN Breakfast is just the beginning.
Volunteer – Team up as a committee volunteer, community events educator, or a dog attendant. You can share your time in the office or at Tails of Valor events.
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Fundraise
– Volunteer your time and efforts for an existing fundraiser, or reach out if you’d like to run your own. Tails of Valor operates on private funding and donations.
Puppy Raise or Puppy Sit – If you live in the Lehigh Valley or Bucks County, you can provide a loving home or backup care for a puppy while they complete their training. All costs of raising the puppy are covered by Tails of Valor.
Sponsor
– Different tiers of service dog sponsorship are available, including a $5,000 donation that allows you to choose the name of a dog in honor of a fallen veteran. Sponsors also get to be involved in key moments, like the dog’s graduation, and can see the dog any time they like.
JOIN THE CONVERSATION
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Ripe for the Picking PICK YOUR OWN APPLES, PUMPKINS, GOURDS, AND MORE AT THESE AREA FARMS AND ORCHARDS. BY SIOBHAN DEREMER
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Let’s be real: Gardening isn’t for everyone. Some are born with green thumbs and others sit back and enjoy the (literal) fruits of someone else’s labor. If the latter best describes you, no worries—one of the many benefits of living in the Lehigh Valley is our proximity to farm-grown, fresh produce. In an easy fall weekend drive, you can find pumpkins, apples, or even holiday trees fresh from the source. Plus, buying fresh and local means you’re giving back to the hardworking people who serve the Valley—and they may even throw in a vintage recipe or two so you can unlock your fresh picks’ ultimate potential.
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Ripe for the Picking Lucky for us, many farms and orchards have pick-your-own schedules and seasonal extras such as corn mazes, homemade baked goods, and even a bottle of hard cider or wine to take those social gatherings up a notch. Here are just some of the best local options to explore this fall.
Strawberry Acres 1767 Clearview Road, Coplay PYO: Apples, pumpkins, gourds (through October) strawberryacres.com Strawberry Acres has much more than their signature red berries to offer during the fall. This farm’s been operating since 1820 and the on-site bakery and farm store allow you to take a break from your kitchen. When your basket is full of apples or decorative squash, hop on over to the petting zoo for a pony ride, jump onto a hayride, or get cozy by the campfire. There are tons of kids’ activities throughout the month, too, including scarecrow and pumpkin crafts.
Unangst Farms 7317 Bethlehem-Bath Pike, Bath PYO: Pumpkins (through October) unangst-treefarm.com
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Celebrating their 20th year, Unangst Farm has cultivated patches for your favorite fall gourd, complete with “unusual” and “weird” signs to designate those with odd shapes. There are hayrides, pony rides, a kid-friendly petting zoo (goats included), and two corn mazes for all ages. Little ones can play around in the corn building and warm up with hot apple cider on a crisp October weekend.
Gogle Farms 5017 Mulberry Street, Coplay PYO: Apples, pumpkins, squash (through November) goglefarms.com This farm is a neighbor to Strawberry Acres and offers pick-your-own options along with their favorites packed up for you at their fresh produce stand. The culinary masterminds here also have a few yearly recipes (2017 offered homemade apple butter and an apple crumb tart) featuring their goods. Take a free hayride out to the produce and find pumpkins that are conveniently organized by face size for the perfect jack-o’-lantern.
Grim’s Orchard & Family Farms 9941 Schantz Road, Breinigsville PYO: Pumpkins, apples (through early November) grimsgreenhouse.com Boasting apples the size of your fist, Grim’s celebrates fall in a frenzy every weekend through October. Corn mazes, haunted orchards, hayrides, barnyard animals, and flashlight maze nights accompany the acres upon acres of apples (25 varieties!) and pumpkins ripe for the picking. Find homemade ice cream, apple dumplings and other baked goods made on-site, fresh apple cider slushies, and more. Plus, grab a bottle of wine at Clover Hill across the street before you head home.
Spring Mountain Farms 4595 Interchange Road, Lehighton PYO: Blackberries/raspberries (through October); Pears (through November); Apples/Kiwiberries
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(through December) springmountainfarms.com Spring Mountain is best-known for its year-round bounty of eggs and grassfed and pasture-raised livestock and poultry. And for a PYO experience, their orchards are where it’s at. You’ll find fresh organic berries, veggies, and fruits well into the colder winter months, when many other farms have closed their gates.
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Ripe for the Picking Frecon Farms 501 South Reading Avenue, Boyertown PYO: Apples, pears, pumpkins, sunflowers (through October) freconfarms.com Just about 40 minutes south of Allentown, Frecon Farms has year-round fresh produce and their farm market and bakery sells cheese, honey, gourmet foods, local wine, wood-fired pizza, and their own fresh-pressed hard cider and baked goods. The farm is hopping with live music on the weekends, story time in the orchard, and cooking classes throughout the year.
Eagle Point Farm Market and Greenhouses 853 Trexlertown Road, Trexlertown eaglepointfarmmarket.com This farm market is open 6 days a week through December. No waiting for a weekend — just stop in when cooking inspiration hits you. Typical fall veggies such as squash and pumpkins line the shelves and bins with a few extra appearances from pears, apples, grapes, and homemade jams and jellies. The farm brings in local eggs, cheeses, and bread on occasion as well. In addition to edible options, Eagle Point also grows their own mums, assorted gourds, and other decorative items for the perfect porch scarecrow.
October Produce in the LV
Tuft love.
Since we’re close to many farms, the residents of the Valley are lucky enough to have access to storage crops of all kinds throughout the year, no matter the season. However, if you’re looking for a true fall experience, you can pick your own fresh items for your fall centerpieces, carving contests, and baking projects. Follow this list for what’s freshest at local farms right now!
Fruit Apples (through November) Pears/Asian Pears (through mid-November) Raspberries/Assorted Winter Berries (through October)
Veggies Beets (through November) Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower (through November) Leeks & Scallions (through December) Hot & Sweet Peppers (through November) Pumpkins (through mid-December) Potatoes (through December) Squash (Summer through October / Winter through December) Tomatoes (through December)
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Day in the Life of
Coffee Roaster Matt Adams of Backyard Beans Coffee Company BY LENORA DANNELKE Some businesses start in basements, others in garages. In the case of Matt Adams, the inception for Backyard Beans took place in his—you guessed it!—backyard, specifically with a drum roller over a propane grill. When this longtime coffee-roasting enthusiast and his wife, Laura, noticed a lack of coffee vendors at local farmers’ markets, they decided to fill the void by selling their own roasts (you’ve probably seen their tent at the Emmaus Farmers’ Market). It didn’t take long for Backyard Beans to build up an enthusiastic clientele and make the leap to a commercial roasting facility and storefront café in Lansdale in 2017, with a second location currently making its debut in Bethlehem. Here, we invite you to get buzzed and spend a day following in Adams’ footsteps.
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Backyard Beans 7:30 A.M. When Adams arrives on a weekday morning, the café is already buzzing and tantalizing aromas waft through the bright contemporary space. “A lot of locals meet here in the morning to chat,” he says. “The shop is quieter in the afternoon, it’s more of the working crowd.” After ensuring that the baristas have everything they need for service, he pauses to talk with customers before heading to the roastery in the rear of the building. Interior windows invite customers to observe the caffeinated magic as it happens.
8:00 A.M. The production team members, who work fairly autonomously, make sure the equipment is clean and the weight-and-fill machinery is ready to go. A state-of-the-art Loring roaster is used to roast the beans, which Adams describes as the Tesla of coffee roasters. “It’s run by a computer, but the computer is run by a person, so there’s a heart to it.” He also fills in his staff about any new orders that may have arrived and coordinates with them on inbound deliveries and pick-up orders for the day. Since hiring experienced roasters, Adams no longer has to be hands-on with that process, though he still enjoys helping with canning runs of their acclaimed nitro cold brew: Punch in the Face, a dark roast Honduran coffee with a creamy head. (Think of it as the Guinness of the coffee world.)
9:00 A.M.
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Earlier this year, Food & Wine gave Backyard Beans the nod as one of the two best places for coffee in Pennsylvania.
During a meeting with the coffee shop manager, Adams reviews feedback from customers, and discusses new drinks for the menu and training programs for baristas. He also ensures that the shop is well stocked. In addition to varied coffee drinks, beer from Round Guys Brewing Co., wine from Stone & Key Cellars, and mixed drinks using Board Room Spirits are served after 2 pm. The baristas are cross-trained to fill any beverage order. Locally made baked goods and graband-go foods are also available.
10:00 A.M. Focusing now on account relations, Adams makes a few phone calls and heads out the door to visit a few clients. Backyard Beans supplies some of the top restaurants in the Lehigh Valley as well as major retailers, including Whole Foods.
12:00 P.M. Although Adams says he generally does not eat lunch, he does pause to call home to check how Laura is doing. Since the birth of their second daughter six months ago, she’s been working part-time in the business to devote more of her energy to the family.
1:00 P.M. Returning to the roasting facility, Adams checks in on production, offering to lend a hand where needed. He and several other team members then conduct a cupping session. “That’s for quality control,” he explains. They sample small quantities of current and potential new beans for taste, aroma, and body, and make purchasing decisions on new offerings. Their current responsibly sourced, sustainably grown selection arrives from Guatemala, Ethiopia, Costa Rica, El Salvador, and Sumatra.
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3:00 P.M. Adams settles in for a long stretch at the computer, checking and responding to emails, placing orders for supplies, and scheduling meetings with other local businesses. “It’s the boring stuff that every business has to do,” he says. As a former business and technology consultant, he’s well attuned to needs of his growing vocation. Adams also checks in on progress at the new Bethlehem location, smoothing out any wrinkles that may arise.
6:30 P.M. Although done with his work for the day, he’ll often hang out at the café until it closes at 7 p.m. “I don’t like our afternoon baristas feeling like they’re alone,” he says. With the lights out and door locked, Adams has to content himself with merely thinking about coffee until stepping back into action the next morning.
Backyard Beans Coffee Company 408 W Main St, Lansdale 610.442.0899 backyardbeans.com LE H I GH VA LLE YM A R KET P L ACE .CO M
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Think oatmeal is boring? Then you’ve never tried the comforting, mouthwatering creation that is baked oatmeal—and some of the best baked oatmeal can be found right in the Lehigh Valley, at Baked in Emmaus. What sets it apart? As opposed to being simmered and served as a goopy,
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porridge-like cereal, baked oatmeal is, well, baked. “It’s made from a blend of oats, sugar, milk, and warming spices like cinnamon that’s left to soak for several hours,” says owner Missy Boehrer-Walters. “The oats absorb the liquid; and once baked, it creates a cake like texture.” Each rectangular slice is served in a shallow bowl with warm milk, apples, almonds, and honey.
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“We often refer to it as a suitable dessert for breakfast,” says Boehrer-Walters, adding that it’s been a local favorite and best-seller since 2010. “Some guests even enjoy it straight from the refrigerator with nothing added, and we have many people who stockpile it in their freezer for a breakfast on the go!” As someone who’s enjoyed upwards of a dozen bowls of baked oatmeal in my day, trust me when I say it’s an absolutely perfect way to start a fall day, and a fantastic excuse to hit up the Emmaus Farmers’ Market on Sundays—located right across the street!
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CALENDAR Screamin’ Green Hauntoween
When: All October | 9:30 AM - 4 PM Where: Crayola Experience 30 Centre Sq, Easton
Why: All this month at Crayola Experience, get ready to be ZOMBIFIED with all-new monster-ific crafts and special, spooky happenings, including trick-or-treating every weekend, all while exploring 25 exciting hands-on attractions. Included with general admission.
Easton Garlic Festival When: Saturday, October 6 10 AM - 6 PM Where: Center Square, Historic Easton
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Oktoberfest
When: October 5-7, and 12-14 Where: 101 Founders Way, Bethlehem Why: Celebrate German culture with a
Pennsylvania twist as you sip tastings in the Yuengling Beirgartens, watch the Great Lakes Timber Show’s lumberjacks in action, and root for adorable racing dachshunds. Don’t miss the Yuengling Oktoberfest 5k Run/Walk, featuring German-themed attractions. For more information, visit: steelstacks.org/festivals/ oktoberfest/
St. Luke’s Sacred Heart Blood Drive
IT’S TIME FOR GREAT COFFEE
fresh roasted IN THE LEHIGH VALLEY
When: Wednesday, October 10 9 AM - 3 PM Where: St. Luke’s Sacred Heart Campus 421 W Chew St, Allentown
Why: Give the gift of life when you
give blood! St. Luke’s Sacred Heart, in conjunction with Miller-Keystone Blood Center, will be hosting a blood drive in the Sacred Heart Reception Room on the second floor. To schedule your appointment, contact Deborah Samuels at 610.776.4727 or Deborah.Samuels@ sluhn.org.
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Lehigh Valley Cider & Wine Festival
When: Saturday, October 13 | 12-4 PM Where: Coca Cola Park 1050 Iron Pigs Way, Allentown
Why: Can’t get enough cabernet? Wild about wild fermented ciders? Bananas for a regional red blend? Ok, we’ll stop. But if you answered yes to any of these questions, you know where you need to be. This on-field event featuring hard cider and wine tastings from local and regional cideries is back this year and better than ever. For tickets, visit: lvciderandwine.com.
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CALENDAR Let’s Talk About Knee Pain
When: Wednesday, October 17 | 6 PM Where: Upper Perkiomen YMCA 399 Quakertown Rd, Pennsburg
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Why: St. Luke’s Quakertown’s newest orthopedic specialist, Dr. Scott Doroshow, will discuss knee problems and treatment options to increase comfort and mobility. To register, call St. Luke’s InfoLink toll-free at 1.866.ST.LUKES, option 4. Tailgate Auction at Weil Antique Center
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When: Thursday, October 18 9 AM - 1 PM Where: Weil Antique Center 2200 31st St SW, Allentown
Why: Love the show American Pickers? Then you already know Weil Antique Center is a great place to live out your fantasies of finding hidden treasures. As an added bonus, every other Thursday in October you can take part in a tailgate auction in the parking lot. Lehigh Valley Brewers Guild Beer Festival
When: Saturday, October 20 | 12-3 PM Where: Emmaus Community Park 1401 Shimerville Rd, Emmaus
Why: The Lehigh Valley continues to raise the bar with amazing beer, cider, and mead. Come out and quench your thirst with samples from: Böser Geist Brewing, Fegley’s Allentown & Bethlehem Brew Works, Funk Brewing Co., Hardball Cidery, Hijinx Brewing, Hop Hill Brewing Co., and more. Plus, live music, and food from The Sticky Pig and Stuffed to Grills. Tickets available on eventbrite.com.
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SteelStacks Zombie Ball When: Friday, October 26 8-11 PM Where: SteelStacks 101 Founder’s Way, Bethlehem
Why: This 18+ bloody event features live (or dead?!) music from local party band favorites Flowers for Taco. Get zombiefied with face painting, have infectious fun in the haunted bounce house, and strike a zombie pose in the selfie area. Spooky aerial performance by Aerial Minds at 9:30pm. Plus, sink your teeth into mouthwatering food and drink specials. Prizes for Best Dressed Man, Woman and Couple (all Halloween costumes welcome.) Tickets are an unlucky $13 and limited to the first 666 zombies. For tickets, visit: steelstacks.org/event/7431/ steelstacks-zombie-ball.
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Halloween at Hogwarts
When: Friday, October 26 | 6-8 PM Where: Let’s Play Books 244 Main St, Emmaus
Why: You are invited to enjoy a few hours as a Hogwarts student with your wizard friends! The bookstore will be transformed to a magical world of Harry Potter. Enjoy wizard activities like: Transfiguration Photo Booth, Divination Fortune Telling, Harry Potter Origami LE H I GH VA LLE YM A R KET P L ACE .CO M
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CALENDAR & Magic Bookmark Making, Fantastical Beasts Trivia Contest, and a visit to Honey Dukes Sweet Shop to enjoy Butter Beer Cookies & Polyjuice Potion Punch. Tickets are $15 per person, which includes $5 dollars of Gringotts Gold to be used on anything in the shop! For tickets, visit: letsplaybooks.com/event/halloweenhogwarts-friday-october-26
4th Annual HOWLoween 5K and Dog Walk When: Saturday, October 27 9 AM - 1 PM Where: Parkside Place Park 1 Parkside Place, North Wales
Why: All proceeds from the 5K and Dog Walk will benefit Home at Last Dog Rescue, which pulls dogs from various shelters and provide foster homes until they are adopted. This event features a 5K and 1 mile dog walk, 10-15 pet and fitness related vendors, costume contest, an agility course, good canine citizen testing, and more. To register, visit: runsignup. com/Race/PA/NorthWales/ HOWLOWEEN5KDOGWALK
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“The Girls” Night Out
When: Thursday, October 25 5:30-8:30 PM Where: The Event Center at Blue 4431 Easton Ave, Bethlehem
Why: Join us for the 2nd annual “The Girls” Night Out (boys are welcome too!) presented by St. Luke’s Plastic and Reconstructive Surgery for an evening to celebrate Breast Reconstruction Awareness Day. Proceeds to support the care of St. Luke’s breast cancer patients. Ticket includes live music by Rotten Apples, hors d’oeuvres, a complimentary wine tasting from Boos Rock Winery, a silent auction, and a bra decorating contest! Most creative pink outfit wins a prize! Tickets are $30 online or $35 at the door. To purchase tickets online, visit 5639.thankyou4caring.org/2018-thegirls-night-out-registration. For more information, contact Melissa Siegfried at 484.526.3691 or melissa.Siegfried@sluhn.org. Hello Mommy! Event
When: Saturday, November 3 11 AM - 1 PM Where: Hello Baby Store 6636 Hamilton Blvd, Allentown
Why: Come check out the Lehigh Valley’s
premiere baby event and largest nursery show room. Peruse our store as you chat with local baby experts, sip on a mocktail, sign up for our nursery giveaway and raffle, and get pampered.
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SNAPSHOT
If you have a photo you’d like to share, simply visit our website lehighvalleymarketplace.com/snapshot and click the Snapshot tab. 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.
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Left Page Clockwise: Elaine Kehler, Karl Stimer Art Trail, Easton. John Marks, Palmer Township. Gene Fernandez, Allentown. Right Page Clockwise: Cassie Rogers, Bethlehem. Lynn Kubinec, Salisbury Township. Matthew Cannon, Free Bridge, Easton. Cheech Wagner, Williams Township. Carol Ecker, Walnutport. LE H I GH VA LLE YM A R KET P L ACE .CO M
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Coringrato Insurance...........................................80 Country Meadows.................................................21 Creative Landscapes.............................................82 Curtis E. Schneck, Inc........................................... 14 Dan’s Camera..........................................................64 Diana’s Cafe.............................................................81 Dinette & Barstool Village of PA........................54 Eagle Point Farm Market & Greenhouses......35 Edge of the Woods................................................55
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88
OCTOBER 2O18
ICS Heating & Air Conditioning........................68 J&J Luxury Transportation................................ibc
James K. Shearer, DMD PC................................. 41 Keystone Dentistry................................................56 Khineder Creations...............................................88
Featuring
Kitchen Dimensions.............................................88
Limousine Vans
Kitchen Magic......................................................... 17 Klein Farms.............................................................. 16
Seating for 5–14 Passengers
Kreative Kitchens................................................... 31 Lehigh Valley Scoopers.......................................49 LifeQuest.................................................................. 13 Magellan Financial................................................79 Mary Cresseveur-Reed, DDS, FAGD.................35 McCoole’s at the Historic Red Lion Inn......... 41 Meadowood Music................................................23 Medicap Pharmacy............................................... 71 Meera Salon & Day Spa........................................ 14 Millbrook HomeCare............................................54 Mountain Road Landscaping............................84 Mr. Handyman........................................................15 My Tequila House.................................................. 37 Open MRI & Allentown Diagnostic Imaging...........................................69 Oppenheimer & Co. Inc.......................................48 Paragon Catering..................................................ibc Parkland Nurseries................................................ 37 Pearly Baker’s Alehouse......................................83
best of the alley 2017
R
lehigh valley magazine
Transportation to Airports • Train Stations Piers • Weddings • Business Functions Sporting Events • Special Occasions
610-776-1516 • jjtransportation.com
Phillips Pet Supply Outlet...................................25 Physicians Weight Control.................................70 QNB............................................................................84 RCN.............................................................................75
Catering for any event
Richards Window Fashions................................39 Roche Painting.......................................................59
Casual parties to elegant weddings,
Rockin’ Good Health............................................. 17
specializing in tent & barn receptions
Rondel Development Company......................... 4 Savory Grille............................................................45 Schuler Service......................................................... 9 Spinnerstown Hotel..............................................85
Gourmet picnics, party trays, & home deliveries
State Farm................................................................30 Stofanak Custom Cabinetry...............................82 Strassman Dental...................................................53 The #1 Lawn Guy..................................................34 The Baumer Wealth Management Group.....34
Paragon
The Cask Taphouse & Grill.................................63 The Floor Show......................................................68 The Office Quarters.............................................. 31 The Organic Mattress Store...............................59
paragoncater.com // 610.748.7041 SERVING THE GREATER LEHIGH VALLEY
The Shoppes of Premise Maid..........................27 The Slatington Marketplace...............................57 Turfpro Lawn & Landscape................................53 Werley Heating & Air Conditioning Co..........78 Wood Naturally......................................................76
VISIT OUR RESTAURANT!
Kasey’s On The Delaware 991 River Road Upper Black Eddy, PA 484.305.1310 // BYOB
LE H I GH VA LLE YM A R KET P L ACE .CO M
89
1 E BROAD ST, STE 420 BETHLEHEM, PA 18018
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OCTOBER 2O18
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