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Pocono Mountains

Magazine

Priceless. Please take one!

Harvest | August & September 2013

In today’s super-connected, over-crowded world of marketing messages, it is easy to get lost in the crowd. We firmly believe in great design for all. And by combining our obsessive eye for detail with our knowledge of new technology, we will tailor a custom communication package to fit your needs and your budget. Your fans are waiting for you. Let’s get started.

Print Design. Web Design. Brand Identity Design.

LOCAL FLAIR CREATIVE www.localflaircreative.com | 570.424.9600 www.localflaircreative.com 570.481.4333

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Contents Publisher & Creative Director

Ali Schratt publisher@localflair.com

Editor

Karen Tetor karen@localflair.com

Graphic Designer

Cathryn Hahn cathryn@localflair.com

Photography Stephen Lippay

Distribution Coordinator

Adam Schratt adam@localflair.com

Contributing Writers

Karen Tetor, Allison Mowatt, J. Renee Olson, Roseanne Bottone, Ali Schratt

Controller

Beverly Dyson beverly@localflair.com

Sales

publisher@localflair.com

Contents 6 Letter from the Publisher 8 GO! 10 A Mountain Hearth & Home 12 A Little Bit Country: The Malibu Dude Ranch 13 Serving it Up with Style 14 A Diamond Anniversary at 14 Kt. Outlet 18 Classy Cooking with NCC’s Chef Sue 20 Flower Girl Sharon Rose 22-32

Local Foodie Favorites!

34 Inside the Mill Market 36 Great Finds at Monroe Farmers Market 38-40 Out & About: The Black & White Gala 42 Out & About: Geocaching with Kevin DeVizia 44 Recipe: Homemade Graham Crackers 46 Christian Porter: A Jeans & T-Shirt Kind of Guy 48 Agri Warriors

For a subscription send check or money order for $24.95 to address below. (6 issues/1 year) Local Flair is published bi-monthly and distributed throughout the greater Pocono area. Local Flair reserves the right to refuse to sell space for any advertisement the staff deems inappropriate for the publication. Unsolicited manuscripts must be accompanied by a self-addressed stamped envelope. Letters to the Editor are welcome, but may be edited due to size limitations. Press releases must be received by the 15th of the prior month of publication.

50 Seeing Spots 52 Creative Elements: Dirt Wares by Adon 54 Parting Shot Cover Photo by John Bender As you scoop up the bounty at the farmers markets, you should thank the bees. Crops from blueberries to apples and melons are just some of the 60 million dollars of agricultural produce pollinated by our bees. Pennsylvania produces more than 700 tons of honey every year, and many of those bees head South for the winter pollinating Florida citrus orchards.

All contents of this magazine including without limitation to the design, advertisements, art, photos, and editorial content, as well as the selection coordination and arrangement thereof is the Copyright of Local Flair Magazine Limited. No portion of this magazine may be copied or reprinted without the express written consent of the publisher.

Mission

The mission of Local Flair magazine is to celebrate excellence in community businesses, services, and efforts by appealing to the tastes, sensibilities, and curiosities of its readers and advertisers alike. To this end, Local Flair strives to balance informative and inspirational editorial content with relevant and enlightening advertisement. –Ali Schratt, publisher

Contact Us

Local Flair Magazine 609 Main Street, Stroudsburg, PA 18360 Phone 570.424.9600| Fax 570.424.9601

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Letter from the Publisher

Who doesn’t love food? I do — I LOVE food. I am one of those people who will travel for food. I spend my weekends attempting new recipes or trying new dishes at the local restaurants. I know I share this passion with so many other local foodies. Recently, I have shifted my food seeking/eating habits. Because I am training for the Lake Region Half Marathon on September 29th, food is fuel. I am excited that I can eat A LOT, but I am most excited at how easy it has been to pick healthy choices when I am out. Some of my “Local Foodie Favorites” are front and center on pages 22-32. Yummy AND healthy is my favorite choice these days, but a great, decadent splurge like the perfect cupcake from Kitchen Chemistry or the Creme Brulee from the Stone Bar is always in order.

• Wine & Women • Guys Night Out • Wine & Women • Guys Night Out

Wed., Aug. 14th Wed., Aug. 28th Wed., Sept. 11th Wed., Sept. 25th

Every Thursday TASTE OF ITALY Open Sunday thru Thursday 4 – 9:30 p.m. Friday & Saturday 4 – 10:30 p.m. Closed on Mondays

www.dinelakeharmonypa.com Lite & Early Menu Available Specially priced small plates at the bar from 4-6 PM Tues.-Fri.

134 Lake Harmony Rd., Lake Harmony, PA 18624

570.722.3990 For Reservations 6

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One of my favorite parts of the Harvest season is the local Farmer’s Markets are bursting with color and freshness- can you say peaches? I haven’t needed a produce aisle in a month, and that is the way I like it! If you haven’t been to the Mill Market in Hawley (page 34) or the Monroe Farmer’s Market (page 36) put it on your calendar. Unique and quality foods are around every corner. On a personal note, pretty soon, my family will have about 70 fresh eggs a week from our pretty little ladies pictured above. I am anxiously awaiting the first golden egg and cannot wait to whip up my world famous quiche. I will be proudly showing photos all over my blog! Stay posted at www.flairmag.com. Enjoy the harvest season! See you again in October.

Keep it Local!

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GO!

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CREATE A LEGACY FOR THE FUTURE OF THE MONROE COUNTY SALVATION ARMY

Give to our New Hometown Endowment Fund The East Stroudsburg Salvation Army has established the Hometown Endowment Fund to provide a continuity of income for the services and operations of the East Stroudsburg Salvation Army. All gifts of cash, stocks, bonds, life insurance, real estate, remainder values of charitable trusts and annuities are fully tax deductible. The East Stroudsburg Salvation Army Hometown Endowment Fund welcomes planned gifts such as bequests, trusts, and large or small annuities. Regardless of the size of your gift to the Hometown Endowment Fund, it will be pooled and invested, with the interest used to fund local programs for our Monroe County neighbors.

Make a Difference Be a part of this enduring gift of love to our community

Contact Major James Gingrich 570-421-3050 East Stroudsburg Salvation Army - 226 Washington Street East Stroudsburg, PA - SalvationArmyEastStroudsburg.org

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Contents

The glass paneled pocket doors slide open to one of the two gathering areas in the newly opened Friendly Community Center in the Village of Mountainhome. Collaboratively designed by Wayne Beers, Project Manager for Schoonover Vanderhoof Architects, and Architect Bill Raczko, the Center has revitalized the 100 year old cobbled stone building that once housed a library, and soon will be a candidate for the National Registry of Historic Places. The FCC, proudly showcasing its revitalized Arts and Crafts interior splendor, will now throb with new life as a center for adults in the mountain communities.

A Mountain Hearth & Home at Friendly Communit y Center By Karen Tetor

A table where people gather and discuss books, learn a language, take up a craft. A cozy corner coffee bar where they meet friends or share personal struggles. A serenely beautiful room where they learn technology skills, ways to cope with an illness, or tips on planning a trip abroad A kitchen where they take a cooking lesson or produce nutritional meals.

Programs: Events in a series. Programs include learning experiences such as classes in conversational Spanish (including Spanish food and culture).

Mountainhome, PA—a charming village in the heart of the Pocono Mountains— opens the doors of a gathering place that is as alive with activities as it is redolent with beauty. “Yes, this building is beautiful, historic, and nostalgic,” says Joyce Raczko, “but it’s about what this building can give to the community.”

programs, which will include everything from learning the fundamentals of the E-Bike (electric bike), Tech-talks (how to use a flash drive, download photos from a camera), avoiding fraud (identify theft, elder abuse), or maneuvering through medical insurance choices.

The Friendly Community Center [The FCC] has been brought to life by visionaries: Joyce Raczko, her husband Bill, and a band of volunteers who have raised funds and solicited grants to bring adults together in the mountain villages. “We are a rural area,” explains Joyce. “The FCC gives people a place to meet, to have fun, to learn, share, and eat.” Even before the FCC’s ribbon-cutting ceremony, its seed programs have sprouted in the community. A “Dance and Movement” class for those with movement disorders such as Parkinsons Disease, an intergenerational book club, a senior center serving up lunches and friendship, and trips to such places as the Bronx Zoo have already assembled the basic foundation of a thriving community center: its people.

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The FCC programs will align into three categories:

Presentations: Either single or ongoing

Clubs: Groups sharing common interests. The FCC provides meeting space for diverse clubs such as woodcarvers, acoustic jam musicians, armchair travelers, movie buffs, and Mahjong and card players. The FCC’s initial membership drive will offer free memberships, which includes free admission to programs. “The FCC is all about community,” says Bill. “The community has built the center and is supporting the center. Most important, the center is serving the community.” The Friendly Community Center is located at 6683 Route 191 in Cresco, PA. For more information, call 570.839.3484, visit thefriendlycommunitycenter.org, or email info@thefriendlycommunitycenter.org

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feature

A Little Bit Country

The New Malibu Dude Ranch in Milford, PA

By Allison Mowatt

“There’s a little bit of cowboy or cowgirl in us. The Malibu Dude Ranch helps set it free.” -Dr. Allan Detweiler, Owner of the Malibu Dude Ranch

Although the name may suggest this ranch is situated near turquoise waters and sandy beaches, the Malibu Dude Ranch is actually deep in the forest. It’s considered one of the Pocono Mountains hidden gems, and this four-season all-inclusive resort is garnering a lot of buzz since a new owner took over several years ago. Allan “Doc” Detweiler and his wife Phyllis bought the ranch in December 2010, a working horse ranch since 1928. Doc was always passionate about horses and is a true cowboy at heart. His two daughters Priscilla and Victoria share this genuine love of horses. Doc lives with his family on Long Island where he is a doctor of family medicine. “I have so many memories of coming to the ranch when I was a kid,” he said. When the ranch went up for sale, Doc decided to buy it with visions of making it a destination resort. “My goal was to give families an authentic Western experience.” With a little TLC and $4 million in renovations, Doc’s dream ranch became a reality. These days the ranch is recognized locally and regionally as a family destination in an authentic Old Western setting. The 800 acres encompasses stables with room for about 60 horses, miles of trails used for riding and hiking, a lake for fishing and rowboats, and various lodging facilities including the Main Lodge with an indoor heated swimming pool, private cabins, and motel style rooms. In addition, the resort offers archery, a shooting range, tennis, basketball and other activities.

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Guests are paired with a horse and taken on trails through mature forests and across streams with beautiful scenic views of the mountains and native wildlife. In autumn, the breathtaking scope of fall foliage is a sight worth taking in. “There’s a little bit of cowboy or cowgirl in us. The Malibu Dude Ranch helps set it free,” enthused Doc.

Events *The Malibu Ranch Championship Rodeo is every Saturday night through Labor Day weekend in its professional arena used for rodeos, bull riding, steer wrestling, team roping, calf roping, tie-down roping, barrel racing and riding lessons. Gates open at 5:30 p.m., and the rodeo starts at 7. Participants from across the country compete there for prize money and buckles. *Country Line Dancing is every Friday and Saturday night in the Saloon. A mechanical bull is occasionally brought into the Saloon on holiday weekends. People can ride a horse by the hour or get a day pass, which covers riding in the morning and afternoon, lunch and access to all amenities. Malibu Dude Ranch is located three miles from Milford at 351 Foster Hill Road. For more information, call (570) 296-7281 or visit their website, malibududeranch.com.

feature

Yummy Liztech Pins

Add a pop of color and sparkle to any emsemble with pin from Liztech! 95 Crystal Street, East Stroudsburg liztech.com, 570-424-5681

Serving up some

Farm Fun for the Feet

Funky socks are always in order on a casual day. Pick up a pair at The Dressing Room on Washington Street in East Stroudsburg. thedressingroompa.com 570-420-0994

Goodies at Josephine’s Fleur-de-lis Decorate your table with Kitchen Papers or stunning dinner and serving ware from designers such as Vietri, Michael Aram, and Badash Crystal! Josephine’s Fleur-de-lis on Main Street in Stroudsburg is a great stop for hostess gifts as well. josephinesonmain.com | 570-476-7909

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feature

the 14 kt gold outlet

celebrating

years in business

A Diamond Anniversary July marked 30 years of The 14kt Outlet shining bright like a diamond throughout the Pocono Mountains. Ron and Mona Siwiec have made the business of making people happy a huge success. From Ron’s custom hand-made, one-of-a-kind pieces to an in-stock gold heart for your love, the Siwiecs take great pleasure in their customers’ friendships. Yes, their friendships. They have watched young mothers shopping for engagement rings turn into grandmothers shopping for Communion Crosses. Mona (tearing up a little) says, “in 30 years, I can’t express how much we appreciate our customers and their friendship. It’s life, and we are so happy we get to be a part of our customers happy occasions.” Owning, operating and making a business successful is not easy task and Ron and Mona Siwiec have had their share of challenges along the way. Originally opened in Stroudsbrug on 611 in 1983, the business was flooded in 1984 so they made a move to 7th street in Stroudsburg. Mona took a leave of absence from teaching and coaching in 1984 to get the business started and then resigned, while Ron was still working full-time for another store in New Jersey, where he was a partner. Ron started in the jewelry industry because his cousing needed him to help at his store over the holidays, and the rest is history. After high school Ron went full-time into the industry and immersed himself in learning the art of jewelry making. Taking extra courses and working at his craft everyday led him to his unique and one-of-a-kind style of jewely design. Bold angles and brilliant gems and stones are the signature of his custom work. “Jewelry is wearable art, and I love to make masterpieces,” Ron says. In 1987, the store moved to Main Street and that is where they have been ever since. In the same year the couple had their first child. The couple have two sons and have always encouraged them to live their own lives and not worry about “the family business”, however, their son Cory is focused on precious metals buying at their second location in Brodheadsville. After 30 years in business together and over 30 years of marriage, Mona still beams and says, “hands down Ron is the best jeweler in the business, and we have customers in the industry who tell us the same thing!” If you are looking for a special piece of jewelry, you must come visit this special couple, they are happily at your service. Visit 14 Kt Outlet at 611 Main Street in Stroudsburg. Or for more information, visit the14ktoutlet.com online or call 570.421.5081.

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Profile

The Jubilee A Pub in the Pines By Karen Tetor

When Jean Van Gilder was a little girl, she loved staying at her grandmother’s cottage in Pocono Pines. By the late 1960s, Jean was a young woman, and the area lake, which had once been the source for ice harvesting, had sprung to a new life as the center for summer camps, resorts, and summer homes. At the hub of this growing community was a tiny coffee shop, bar and motel, through which Jean would meet William. They married after knowing each other for only six weeks. And the day after saying their vows, the couple bought the business. Today, you’ll compete for a parking spot on weekend mornings at Van Gilder’s Jubilee Restaurant and Pub in the Pines. The original quest to establish a great breakfast business quickly earned Van Gilders the title of “Breakfast King of the Poconos.” As the family grew, so did the restaurant. The small string of motel units quickly gave way to expansions of the restaurant and bar. Opening for lunch and then dinner, expanding hours and days, the doors eventually opened 7 days a week (except Christmas and Thanksgiving). Tuesday’s Clam night and Wednesday’s Shrimp Night now lead up to one of the Pocono area’s hottest venues: the Thursday and Sunday Wing Nights.

Jubilee By the Numbers

1,000

Pounds of chicken wings served on a typical Thursday night (and they sometimes run out!)

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150

$2.22

Jean believes the secret of the Jubilee’s overwhelming popularity is being “a neighborhood and family place.” Family is truly the key. While all of Jean’s five children have helped out throughout the years, Jean’s son Bill has taken on the full time job as manager. Daughters Laura, Victoria, Cyndi and Jen and granddaughter Anna are also often on hand to help out in varying capacities. The historic Pocono Pines photos adorning the walls of the restaurant remind Jean of the Jubilee’s roots. But the greetings of loyal customers and compliments of newcomers are testimony of 45 years of treating everyone like the family.

Wing Nuts Jean Van Gilder’s five children frequently bombarded her with ideas to improve the restaurant. So when daughter Victoria, then in college, proposed that “Wing Nights” were a hot way to expand weekday business. Jean just shrugged, “If you want to do it, you’ll have to do it yourself.” Victoria seized the affirmation. She created wing recipes from scratch, cooked, served, and cleaned up as she launched a Jubilee tradition. The Jubilee Wing Nights are now legendary. A wing sampler is customer favorite. Others like to pick choices from 11 flavors— from Thai Peanut, to Mo’rockin, to Honey Dill, to Tennessee Whiskey. “A take on Chicken and Waffles with the wings encrusted with waffle batter, dusted with powdered sugar and drizzled with an ancho maple syrup is certainly one of the more unusual specials we’ve tried,” Victoria admits. Van Gilder’s Jubilee Restaurant is located on Route 940 in Pocono Pines, PA. For more information, call 570-646-2377 or visit their website: www.breakfastking.com.

Pounds of bacon Price of the Jubilee fried up on breakfast special: 2 a weekend pancakes, with 2 eggs, 2 bacon strips. Yes, only $2.22 IF you’re planted in your seat before 9 a.m.

3-4

Number of generations a typical Pocono Pines family often brings to the Jubilee

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Number of chairs in the original coffee shop in the 1960s

500-700 Number breakfasts served on a weekend morning

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feature

cl assy

cooking with Chef Sue A s s o c i at e P ro f e s s o r o f Culin ary Arts Northampton Community College since 2003

E d u c at i o n Culinary Institute of America (CIA) in 1979, graduating first in her class

Pa s t E x p e r i e n c e Susan’s Gourmet & Catering Voted “Best in Lehigh Valley” for 6 years 2002 Bethlehem Small Business of the Year 2003 Spotlight Business Award

Awa r d s Iron Chef competition at the Allentown Fair five years in a row Pennsylvania Pork Producers’ Taste of Elegance cooking competition, 1st Place State Distinguished Alumni, Parkland School District

Phil anthropy Easton’s Trinity Ark soup kitchen Ecumenical Soup Kitchen American Red Cross Kids in the Kitchen Moravian Hall Square Retirement Community Girl Scouts Taste of Elegance Scholarship fundraiser Miller Memorial Blood Center March of Dimes Skills USA

susan’s kitchen tips

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In front of Susan M. Roth’s culinary classroom at Northampton Community College hangs a sign saying “Love what you do.” It’s a motto she has lived by, even before graduating first in her class from Culinary institute of America in 1979. At the end of her junior in high school, Susan convinced her parents to let her branch away from her rigorous academic program at Parkland and enroll in the culinary program at Lehigh Career and Technical Institute. Spending that summer immersed in LCTI’s required texts, she entered the three-year program in her senior year—having taught herself two years worth of background courses. “Sometimes students enter the program as star-struck Iron Chefs, expecting to be cooking on the first day of class,” she laughs. “The successful ones are those who are braced for the preliminary courses in nutrition, math, and sanitation.” But the payoff is big, especially in the open job market. “Even in a bad economy, people eat,” she says. “Our students have no problem finding jobs—in private restaurants or in catering, at Wegmans, the Sands, or in health organizations. And they don’t have to leave the area to find a good job.” Another payoff for hard work is a full-expense-paid trip to New Orleans for qualifying NCC culinary arts students, to work behind the scenes in Emeril Lagasse’s three restaurants. “Lagasse generously funds everything for us,” says Susan. The experience catapults students into the ultimate professional experience, after they have operated their own NCC campus restaurant year-round, 5 days a week. Susan left behind highly successful and award-winning gourmet and catering business in the Lehigh Valley to take on the role of NCC professor. “My husband, who is also a chef, was my partner. We could do three 200-person weddings in one day,” she reflects. For Susan, the rewards for switching to teaching come every time she sees a NCC graduate out in the industry. “So many times, a former student will pop out of a restaurant kitchen and say, ‘Hey, Chef Sue!’ I love hearing about their success, and I love the hugs!”

• • • • • •

Make sure your knives are sharp. Use fresh herbs to flavor and finish a dish. Use local products when possible. If you have time, prep food ahead of time. Learn how to braise. Braising meat adds so much flavor. Love what you’re doing. Guests will know it through the flavor of the food.

INTRODUCING PANDORA’S NEW AUTUMN 2013 COLLECTION.

Rt 611 • Bartonsville, PA 18321 570.629.3388 • www.american-candle.com

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feature Sharon Rose is sharing her solution to the greatest crisis in the Pocono Mountain area: how to keep deer from devouring landscaping and gardens. “I use deer repellent on everything heavily in the spring—either dry blood, milorganite, or Liquid Fence. After a week or two, I just spray the perimeter of the property,” she smiles. “Once they quickly learn, they stay away. The smell deters them.” Sharon’s relationship with the land and its creatures is not a battle; it’s her life. For Sharon and her husband Dale, their homestead is their sustenance. Their freezer is packed with meat from the hogs and chickens they raise and slaughter and the wild game Dale shoots and snares. They tap their maple trees in the spring to make syrup; in the fall they can and freeze the fruits and vegetables from their grove and garden. Their cottage is heated by the wood they chop and haul, while the conifers they raise provide income every Christmas season. Trees are Dale’s business. But Sharon’s Monet-worthy flower beds celebrate her true love of the earth. Hundreds of flower species, including Daphnes (the deer don’t like them!), Heuchera, Dahlias, Zinnias, Asters, and Snapdragons carve swaths around Sharon and Dale’s cottage. A flower-girl scarecrow, once an agent of Halloween, greets visitors to the garden. In the distance, a chorus-line of Joe-Pye Weed lines up against the backdrop of stone walls, remnants of the homestead from generations ago.

Sharon Rose By Karen Tetor

Flowers are also Sharon’s business. Aside from selling seasonal bunches for only $5 on a bench by the road, she orchestrates and maintains flower gardens for a dozen area clients. Every evening, she tends to a few of her own beds. Flowers often find their way to the supper table. One thing Sharon will not do, however, is water or artificially fertilize her beloved blooms. “I’ll use chicken manure to fertilize, but nature waters them,” she insists. “And if a dry spell takes its toll, the flowers just come back the next year.” Sharon’s only pest-control comes in the form of her fingers, which deftly eliminate the destructive invaders. As a child, Sharon grew up with growing. “My grandparents, uncles, aunts, everybody had gardens,” she reminisces. “I hated having to pick rocks or weeds. Now I love it.” Today, both flowers and weeds frequently find their way onto the supper table. “We love the roots of wild ginger. The pods of wild day lilies are delicious breaded and fried, with butter, salt and pepper,” she says. “The tall, curled ends of the break fern taste like asparagus, and the poke weed tastes like spinach.” Nasturtium, Violets, and Calendula petals add palatable splashes of color to her salads. Inside the cottage, nature becomes art. Sharon has a special fondness for vacated hornets nests, suspended on free-form branches that network in her living and dining rooms. The cottage is a time capsule of the 40s and 50s, when Sears-Roebuck crafted pine kitchen cabinets with strap iron hinges, and crochet doilies protected armchairs and sofa cushions. Sharon is not a total foreigner to the supermarket. “I do have to stock up on canned pumpkin,” she admits. “Dale just loves to make pumpkin pie.”

“My grandparents, uncles, aunts, everybody had gardens,” she reminisces. “I hated having to pick rocks or weeds. Now I love it.” 20

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The Veal Rack Valdostano at Peppe’s Bistro? Or the Paella Marinara at Marco Antonio’s? Picking a menu favorite in any of the area’s bistros, chophouses, cafes, and grills can send any taste-buds into a tailspin. The Local Flair camera lens has toured Pocono Mountain eateries for the dishes to die for. Breakfast doesn’t get any better than with Classic Eggs Benedict at the Van Gilder’s Jubilee. Slip out for lunch to enjoy Newberry’s Yard of Ale’s smoked and shaved pork belly smothered in a house BBQ sauce with caramelized red onion on a grilled brioche roll. On Saturday night, treat yourself to a Basso favorite: Fruitti Di Mara Portuguese. These mouth-watering pages lead the way to the best kind of culinary escapes: the ones in your own neighborhoods.

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Basil Lemonade Sweet Creams Cafe | 570.421.7929

soups,andsidesipss The Twisted Spud

Mountain View Vineyard |mountainviewvineyard.com

Trackside Station Grill | tracksidestationgrill.com

Louie’s Prime | louiesprime.com

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Pork Sliders

s ou ci da bo burgers and

sandwiches Catalina Sandwich

Sweet Creams Cafe | 570.421.7929

The Ledges at Hawley Silk Mill | ledgeshotel.com

A Cheeseburger with the works Five Guys Burgers & Fries | fiveguys.com Bacon Cheeseburger with Fries

Newberry’s Yard of Ale | newberrysyardofale.com Photo by Shane Izykowski of Stroudsburg Studios

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Scallops

Marco Antonio’s Downtown Stroudsburg, PA marcoantonios.com

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the main event Sausage Pizza

Lo Mein with Vegetables Fume Asian Grill | fumeasiangrill.com

Peppe’s Bistro | peppesbistro.com

Chicken Croquette

Eggs Benedict

The Stone Bar Restaurant | stonebar.com

Van Gilder’s Jubilee | breakfastking.com Drunken Noodles

Shrimp and Grits Sand Spring Modern Cuisine | sandspringdining.com

Saen Thai | saenthai.com

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Surf ‘N Turf

Peppe’s Bistro East Stroudsburg, PA peppesbistro.com

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the main event Prime Steak

Louie’s Prime | louiesprime.com

Lamb Chops

Pork Tenderloin Sand Spring Modern Cuisine | sandspringdining.com

The Stone Bar Restaurant | stonebar.com

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pastaplease

Seared Scallops Fettucine Sand Spring Modern Cuisine | sandspringdining.com

Chicken Parmagiana

Lobster with Artichoke Peppe’s Bistro | peppesbistro.com Shrimp Tortellini

Pipolo’s Italian Eatery | pipoloeatery.com

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Basso Italiana | bassoitaliana.com

veggie delish Asian Salad

Southwest Salad Fairway Grille at Buck Hill Falls | buckhillfalls.com

Kale and Swiss Pita Quench | quenchjuicecafe.com

Trackside Station Grill | tracksidestationgrill.com

Avocado Salad Marco Antonio’s | marcoantonios.com

Beet and Endive Salad

Stuffed Veggie Potato Water Wheel Café (Milford) | waterwheelcafe.com

Sweet Creams Cafe | 570.421.7929

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sweet

Chocolate Cake

Tiramisu

endings

Pipolo’s Italian Eatery | pipoloeatery.com

The Stone Bar Restaurant | stonebar.com

The “Seven Chocolates You Meet in Heaven” cupcake Kitchen Chemistry | kitchen-chemistry.com

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The Mill Market Housed on the first floor or a revitalized historic silk mill in Hawley, Mill Market stocks only locally sourced foods and goods from within 200 miles. www.MillMarketPA.com, 570-390-4440 facebook.com/MillMarketPA twitter.com/MillMarketPA

Shawnee Inn’s artisan ales and lagers from Shawnee on Delaware, Calkins Creamery Cheeses from Honesdale, Cocoon Catering Co. Flatbreads from Hawley, Bill’s Best Original BBQ Sauce from Bryn Athyn

European-style breads from Beach Lake Bakery, Northern Farmhouse Pasta from Roscoe, NY, Handmade cutting boards by Jonathan’s in Kempton or Porosky Wood in Preston

Smoked bacon from Romans; Knockwurst from Alpine Inn, both in Honesdale, The Buffalo Shoppe bison steaks from Lake Ariel, Jamison Farm’s Mama’s Lamb Stew from Latrobe, Daily fresh produce from area farms, such as Willow Wisp Organic Farm or Ant Hill Farm Free Range farm fresh eggs from Spruce Hill Farm in Hawley, Blueberry Jam from Coutts Blueberry Farm in Paupack, Shemanski Maple Syrup from Waymart, Hochreither pure honey from Hawley, Organic direct trade coffees by Electric City Roasting Company in Scranton

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Explore the Origins of Innovation Lackawanna County Coal Mine Tour 570-963-MINE

Open Daily: April 1st - November 30th Call for hours. Closed Easter Sunday & Thanksgiving Day. McDade Park, Bald Mountain Road Scranton, PA 18504

Electric City Trolley Museum 570-963-6590

Museum Hours: January – April: Wed.-Sun., 9am-4pm May – December: Mon.-Sun., 9am-5pm Trolley Excursions: May – October: Thurs.-Sun. Please call for excursion information. 300 Cliff Street, Scranton, PA 18503

2013 Trolley Excursions to PNC Field to see the RailRiders!

EXCURSION PRICE: $20.00 Reservations are GAME DEPARTURE OPPONENT (includes Trolley Ride To & From Game; required. Excursions TIME TIME Baseball Admission Ticket & $2.00 Voucher are filling up fast. AUG. 4 (Sun.) 1:05 pm 12:15 pm Lehigh Valley Iron Pigs for Concession Stand or Team Store) CALL 570-963-6590 AUG. 11 (Sun.) 1:05 pm 12:15 pm Buffalo Bisons NOW to reserve TROLLEY RIDE TO & FROM GAME AUG. 18 (Sun.) 1:05 pm 12:15 pm Lehigh Valley Iron Pigs your seat. ONLY: $11.00

DATES

1-800-22 Welcome or (570) 496-1701 www.visitnepa.org

www.lackawannacounty.org

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Monroe Farmers Market

Farm Fresh Brown Eggs from Sal-Lee Farm Bangor, PA | 570.588.2226

Fresh, seasonal produce available from many vendors including Gould’s Produce, Lyle’s Produce, Top Crops Produce, Apple Ridge Farm, and others

Open every Saturday from 8:00 a.m. to Noon on Ann Street in Stroudsburg May through October

Peach Blush Jam by Dutch Hill Preserves Canadensis, PA 570..242.3406

Gluten-free maple honey granola and Boardwalk bars by Sweet Riley’s Bakery East Stroudsburg, PA | 570.972.5177

Semolina Bread by The Stone Oven at Apple Ridge Farm Saylorsburg, PA | 610.381.6152

Raw, Unprocessed Local Honey by Stagecoach Orchards Lehighton, PA | 610.377.1875

Mushroom Marinara by Truly Italian Sauces Stroudsburg, PA 570.424.5644

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Mountaintop Lodge Coffee/Pastry Shop

Check out the Mountaintop Lodge Coffee/Pastry Shop located in the main house and open to the public. Here you can enjoy gourmet coffee, cappuccino, espresso and other specialty drinks. Whether sitting and sipping, or taking delights to go, the prized Pastry Chef serves up a delectable array of freshly baked cakes, pastries, danish, mufns and scones.

Hours of Operation Monday - Thursday 7:00 am to 9:00 pm Friday & Saturday 7:00 am to 10:00 pm Sunday 7:00 am to 7:00 pm Be sure to get your coffee card. Buy 9 regular size coffees, teas or hot chocolates and get the 10th FREE!

1-855-LNLODGE • www.MountaintopLodge.com • 570-646-6636 2137 Route 940, Pocono Pines, Pennsylvania

Women’s Resources’ 6th Annual Black & White Gala

Photos by David Coulter

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On May 5th, the Black & White Gala for Womens Resources raised $99,000+ for the cause. In this photo: 1. Mary Ann & State Representaive Mario Scavello 2. Lauren Speziale 3. Brian & Peg Zukawski 4. Andy & Judge Maggie Worthington 5. Beth & Philip Gruber 6. Sharon Sinkewitz & Dr. Dale Collins 7. TJ & Walter Price 8. Kathy & Nate Oiler with Ted & Heather Butz 9. Bob Kelly & Stacey Dennis 10. Joe and State Representative Rosemary Brown 11. Bill & Barbara Cramer 12. Joyce & Bill Raczko 13. Tom & Danielle White 14. Michael & Elisa Breez Tukeva 15. Tom Foley & Kim Diddio 16. Deni & Paul Curry 17. Nicola & Malisa Mersini 18. Dr. Marcia Welsh & Dr. Louis Terracio (Continued on Page 40...)

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Women’s Resources’ 6th Annual Black & White Gala (continued)

Photos by David Coulter

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19. Beth & James Mack 20. Beth Ritter & Gail Dunkelberger 21. Ali & Adam Schratt 22. Mona & Ron Siwiec 23. Gere & John Gerlach 24. Ricky & Cristina Durst 25. Holly Lehrer & Laura Bacon 26. Rich Nichols & Wendy Price 27. Barbara Megliola & Suzanne Zale Buck 28. Jennifer & Gary Olson 29. Rich and Jodey Mutchler 30. Ernie & Ana Van Duyne 31. Jane Koeble, Jim Cahill and WR Board President Deb Sinatra 32. Mike & Roseanne Walters 33. Tricia & Michael Fritz 34. Kara Trapasso, Charlie Trapasso & Lynn Gilbride 35. WR Board Member Sharon Griffith, Women’s Resources Executive Director Jane Koeble, Event Co-Chairs Sharon Sinkevich, Jennifer Olson & Event Coordinator, TJ Price 36. Lisa Green, Beth Banks, Greg Corvelle and Bobby Corvelle 37. Jim & Lois Cahill

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Geocaching with Kevin DeVizia

Photos by Karen Tetor

A class on Geocaching brought out the treasure and nature lovers to PPL’s Wallenpaupack Environmental Learning Center. Caching enthusiast Kevin DeVizia, who has found almost 19,000 caches, led the group to discovering 3 hidden treasures along the lake trail. Geocaching uses GPS units to locate the containers. PPL Environmental programs are offered free to the public year-round. Subjects may include birds, wildflowers, wetlands and watersheds, endangered species, and hunting and fishing education. Check out the Center’s list of events online, or to subscribe to their listings, e-mail pplpreserves@pplweb.com and list “Subscribe Wallenpaupack” in the subject line.

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Graham crackers were invented by a minister in Bound Brook, New Jersey in 1829. Traditionally, these digestive biscuits were very bland cookies made with graham flour or a variety of flours including unbleached white wheat, wheat germ and other whole wheat flours such as spelt, kamut, einkorn or rye. Graham crackers were meant to be bland, fairly boring digestive aids. Over they years they have become a slightly sweet iconic American treat that children and adults alike adore. I find that they are great to have on hand all year around. While most new varieties of graham crackers in the store today are perfectly okay, homemade graham crackers are extraordinary and quite a special treat. You can use any variety of flours you choose but be sure to add whole grains for a traditional, nutritious taste. We especially love homemade grahams with a slightly sweetened cinnamon cream cheese schmear! Dry Ingredients: • 3/4 C. whole wheat flour • 1 1/2 C. unbleached all purpose flour (or additional whole grain flour) • 1/3 C. ground flax seed or toasted wheat germ • 1 C. natural dark brown sugar • 1 tsp. baking soda • 3/4 tsp. sea salt • 1/2 tsp. cardamom • 1 1/2 tsp. ginger (Dry) • 1 tsp. cinnamon • 1/4 tsp. allspice • 1/4 tsp. cloves Wet Ingredients: • 7 tbsp. butter (cold and diced into cubes) • 1/3 C. molasses • 6 tbsp. milk • 2 tsp. vanilla extract 1. In a bowl combine dry ingredients. Stir everything together to remove any lumps. 2. Cut dry ingredients together with the butter. (Using two forks, a pastry cutter or your fingers combine the butter into the dry mixture until it resembles coarse sand. You can pulse the mixture in a food processor if you have one available.) 3. Combine vanilla, molasses and milk. Stir to combine. 4. Slowly combine this wet mixture with your buttery dry mixture. 5. Once the mixture is thoroughly combined, divide the dough into two pieces. 6. Place both pieces of dough in an airtight container or bag. Separate from one another, pressed as flat as possible. 7. Allow to chill at least one hour before handling. 8. Preheat oven to 350 degrees 9. Slightly flour your working surface or use parchment paper/ a silicone baking mat.

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11. Using a pizza cutter or small sharp knife trim off the edges to form a large rectangle.

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10. Roll one piece of dough at a time into an 1/8” to 1/4” thickness. (If you are using parchment or silicone mats you can roll the dough in between the sheets for very easy handling)

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Homemade Graham Crackers

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Cat Morrow from NeoHomesteading.com is a twentysomething stay at home, homeschooling mother of two boys. Neo-Homesteading.com shares a realistic view of a family living as self-sufficiently and eco-friendly as possible. Real food and homemade wine are on the table, dishes are in the sink and this is the view from a humble chaotic home in the Pocono Mountains.

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12. To create the graham cracker shape, gently cut into the dough with the back of your knife creating 2” squares, or 4-5” rectangles. You will form one large grid with the rectangle, do not cut into the dough fully, just make indentations so that they break apart once cooled. You can also use decorative biscuit cutters into whichever shape and size you’d prefer. 13. Prick each cookie with a fork 2-3 times. Sprinkle the cookies with cinnamon sugar mixture if desired. 14. Place dough onto greased or line cookie sheets and bake for 18-20 minutes or until golden brown. 15. Allow cookies to cool entirely before breaking them apart. (They will not be crisp until they have dried out.) Repeat this process with the second piece of dough or freeze the dough for up to 2 months. This is a perfect solution for smaller families who only need so many at a time. For larger quantities this recipe can be doubled and prepared in bulk. Cookies will last at room temperature only for around a week before going stale.

Buck Hill Falls is a community located in the mountains of Northeastern Pennsylvania, where families and friends can find the perfect antidote for a hectic urban lifestyle. Buck Hill Falls offers worldclass golf, tennis, swimming, hiking and other active amenities, as well as rich cultural events. Or you may choose to do nothing at all. Relax at home, or find peace as you wander

through the streams and natural waterfalls located in the forested, 5000-acre community.

the porches of the cottages on summer nights, overlooking the beautiful mountains and sharing food, drink and laughter.

Buck Hill Falls is beautiful. There is a certain grandeur to the carefully restored cottages. The older homes complement the overall architectural elegance of the community, while town homes accent the lush green of the 27-hole golf course.

Read about community life at: buckhillfalls.com.

The community has a warm, friendly vibe. Singles, couples, families, and empty nesters often gather outside on

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Christian Porter A T-Shirt and Jeans Kind of Guy By J. Renee Olson

Christian Porter describes himself as a simple “t-shirt and jeans kind of guy,” and his modesty is evident. When I told him my fiveyear-old daughter walks around the house singing “Wiggle, Wiggle, Wiggle” while listening to his blind audition performance for the NBC show, The Voice, he blushed and flashed a shy smile. “I have the best job in the world,” he said. “Music is universal. I can speak to anyone of any age or in any country through music.” When it comes to speaking, he was a late bloomer. At the age of three Christian still wasn’t talking. Finally, he began humming to music when he was four. “I sang before I spoke. It started with shows like Barney, and then my parents started putting more music on TV. My mom said I instantly preferred watching Elton John.” Christian celebrated his sixteenth birthday at the local Sarah Street Grill, where he was already a paid performer. “In high school I didn’t have many friends because I was always ‘that weird musician kid.’ I was shy, and the stage was always the place I could let go.” This year, he became a local celebrity and turned twenty-one while in Los Angeles as a contestant on The Voice. His song choice was an acoustic rendition of LMFAO’s “Sexy and I Know It”. “I know I took a chance with that song, but above all I wanted to go out There and Just Have Fun.” Christian said he had a cold the day of the audition. “At that moment I was glad I didn’t choose a different song that relied more on voice and pitch versus attitude because it would’ve sounded nasally.” The risk was rewarded with a chance to show the world his talent, and feverish excitement swept over Monroe County when three judges turned their chairs. Billboards congratulated him, t-shirts were printed, the show was aired at local bars where people crammed into local bars to watch, and his music climbed toward the top of the iTunes pop charts. “I want to thank everyone for such incredible support,” Christian said. “I feel fortunate. People who live in major cities find it hard to get exposure because there are so many other things going on. I grew up here, and no matter where music takes me, I will always love this town. No matter how much I travel, this will always be home.” Christian said he chose Blake Shelton as his coach because he felt they had a singer/songwriter connection. Before The Voice, Christian never had personal vocal lessons and describes his experience with Blake and Sheryl Crow as “awesome.” “Sheryl was very helpful technically and vocally. It wasn’t just TV; she really did her job.”

@porterchristian fb.com/christianportermusic www.christianportermusic.com

Christian was knocked out of the contest during the battle rounds, but he says there is no room for regrets. “I may not have impressed Blake enough to continue, but I impressed the world, and that’s enough for me.” Christian has also found a new network of people who share his goals, dreams, and serious passion for music. “They’re lifelong friendships, and we’re in constant contact,” he says. “We goofed off and had fun in LA together, but then when it was time to perform, it was serious.” Recently, Christian used his talent to support various charity efforts. In the future, he looks forward to headlining his own shows at larger venues and also hopes to open for well-known artists on tour.

J. Renee Olson (aka Jennifer Olson) is a writer, author and blogger living in the Pocono Mountains of PA. To read more of her work, visit her website, www.jreneeolson.com

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feature “An new agricultural

revolution is happening,” avows Tom Dente. “And it’s the healthiest kind of revolution.”

Agri Warriors “An new agricultural revolution is happening,” avows Tom Dente. “And it’s the healthiest kind of revolution.” With the philosophy of non-chemical, non-GMO farming, he and his organically devoted friends have joined resources, muscle, and minds to enlist healthy consumers. Jeff Henry is the ever-quiet troop leader, a fifth generation Henry (as in Henryville), who armed himself with a degree in agro-ecology, met Mary Jean Bendorf, and the two left New Jersey to take a hoe to his grandfather’s retired 100 acre farm in Paradise Township. The couple quickly banded with a handful of local like-minded food producers. The fruits of their labor are hitting metropolitan markets as well as local farm stands.

1 Cranberry Creek Farm sells its products not only in the little store at the entrance to the farm, but also in Philadelphia gourmet markets, including Reading Terminal, Rittenhouse Square, and Headhouse Square. The Stroudsburg Farmers Market and the

Homestead Hut and Farm Stand in Mountainhome also sell the products from Cranberry’s cooperative farmers.

2 Schooling themselves in the techniques of the Urban Farming Project, Tom Dente and Jay Solomon welded together tanks, pumps, heaters, and pipes to house a tiered system of gravel beds and fish tanks. The aquaponic set-up produces tilapia and vegetables in a symbiotic system. “If you’re going to use electricity,” says Tom, “you may as well use it to produce food!” 3 Tom Dente’s Shitake logs are ready to harvest when the edges of the mushrooms begin to curl. He begins by harvesting maple and oak logs when the tree sap is frozen and after the spring thaw, plugs the logs with mushroom spawn. Tom produces logs with three different strains of mushrooms—over 3,000 plugs per season. The open pollinated heirloom seeds from Tom’s own sustainable farm plots are used to sow the vegetable for him and partners. For more information on these farm products, visit their Facebook page: Homesteading Hut & Farm Stand or for the Farm, www.cranberrycreekfarm.com

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Read more about risk factors, detection, and sun safety myths at flairmag.com/seeingspots 50

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The New Face of Dermatology POCONO MEDICAL CENTER is proud to welcome Clemens Esche, MD, to our new dermatology service line. Dr. Esche’s background includes the University of Pittsburgh, Johns Hopkins University and The Mayo Clinic. He has received numerous academic awards for his research and has authored over 70 scientific publications. Dr. Esche offers a variety of dermatological services to diagnose and treat both adults and children with any skin problems including acne, eczema, moles, psoriasis, rashes, rosacea and warts. “Dealing with skin conditions could mean anything from acne to melanoma and I want my patients to feel comfortable in the care they are receiving. I am dedicated to serving all of my patients with knowledge, expertise and compassion.” Clemens Esche, MD Dermatologist

228 Independence Road East Stroudsburg, PA 18301 (570) 426-2870 Pocono Medical Center.org

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Creative

ELEMENTS By Allison Mowatt

Adon Reish creates beautiful items out of clay ranging from jewelry to home decor. She displays her unique clay art in her studio, Dirt Wares by Adon, located inside the historic Castle Inn at 20 Delaware Avenue in the Delaware Water Gap. She works with a hand built slab roller, which is a big table with a roller on top. “This gives me artistic freedom with the clay and is more versatile.” The clay is a dark chocolate color and is full of organic properties such as iron. The entire process takes up to five days from rolling out the clay to glazing the pieces, and the finished product is always rewarding. Adon makes wall cones, appetizer bowls, mugs, tumblers, spoons, wind chimes and hair picks. There is something to fit every budget—the hair picks cost about $10, and the wall cones are about $35. Her most popular item is a large chip and dip bowl for $78. Adon, 36, lives in the Delaware Water Gap with her husband and two children. The community is very supportive of Adon and her studio, and word of mouth continues to spread.

Indie First Fridays at The Castle Inn

from 5-8 PM: Adon spearheaded this free event featuring live music, children’s activities and demonstrations every first Friday of the month. Other local businesses also participate.

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For more information, visit etsy. com/shop/dirtwares, look for Dirt Wares by Adon on Facebook or email dirtwares@gmail.com

A Daily Dose of

DOG By Doc Pawsitive

Webster’s Dictionary defines food as “something that nourishes, sustains or supplies”. Over the course of our lives, we develop food preferences based on our individual experiences and everybody has a favorite food. Without a doubt, one of the things that is my favorite energy source and nourishment is the company of my dogs! Throughout our lives we’re taught to drink our milk, eat our vegetables, get daily doses of fruit and avoid certain foods. Easier said than done! Eat this, don’t eat that, take your vitamins, drink 8 glasses of water. How can the average person keep track of all the rules without a nutritionist, personal chef and handouts from the Department of Agriculture? Depending on where you look, humans can supposedly go three hours without shelter, three days without water, and three weeks without food. However there are examples of homeless people without shelter for years, stranded people surviving a week without water and even people surviving foodless fasts for longer than a month. Yet as far as nourishment goes, those same survivors couldn’t imagine going a day without their dog! We share our shelter, food and water with our canine companions because our dogs help sustain us, even in the worst of conditions. A daily dose of dachshund, a little bit of beagle, a sprinkle of shih-tzu or a hunk of hound can energize us and give a boost like a shot of sugar or a cup of caffeine. Energy waning after lunch? Nothing like a little Lab as a quick picker-upper! Forget those energy shots and five-hour energy drinks, try playing ball with a border collie for a real energy boost! Monster, Amp and Red Bull pale compared to the power of a puppy to energize you! Even in critically ill situations when people are hospitalized on IV fluids and oxygen, a visit from a therapy dog can be just what the doctor ordered. Antibiotics and pain killers may help us heal, but stroking the coat of a collie can sustain someone and boost the immune system to a higher level. Over the course of his life, Doc Pawsitive has survived days without a drink and gone on a month long water fast as a “spiritual experience”. These days, a real spiritual experience comes from the bond with a canine companion. Doc rarely goes more than a day anymore without a daily dose of dog to help nourish and sustain his body, mind and soul. On the rare occasion a business trip or conference means days without his own dogs, Doc not only looks for nice restaurants for a fabulous feast, he patrols the parks and wanders the walkways looking to meet a mutt to get his daily dose of dog to feed his body and soul. Paws Veterinary is located on Business Route 209 in Marshalls Creek, PA. For more information or veterinary advice, visit drpawsvetinfo.com or call the office at 570588-1000.

parting shot

look A Closer

at mushrooms

by Andrea Robbins-Rimberg

To see more of Andrea’s work, visit Backstreet Studio (aka Soho in the Burg) at 6th and Main Streets in Downtown Stroudsburg. Or for information, call 570.807.1623

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Harvest 2013