Mountain Home, February 2019

E E R F he wind

as t

The Many Lives of Brad Lint Taiwan Soap Opera Star…

Game Show Contestant…

MU Professor

By Mike Cutillo Wellsboro Candy Kitchen Memories Tabora Farm Comes to Dundee Old Tree Treasures in Williamsport

FEBRUARY 20191

Volume 14 Issue 2

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Wellsboro Woodlands Comes to Mountain Home Art Gallery

The Many Lives of Brad Lint

14

How Sweet It Was

By Mike Cutillo

Taiwan soap opera star...game show contestant...MU professor.

By Bob Harding

Remembering Gus Zarvis and Wellsboro’s Candy Kitchen.

23

Nine Elephants Seafood and Thai Restaurant

6

By Ann E. Duckett

28

The Treasures in the Trees

Snip, Rip, Clip, and Dip (into)

By Linda Roller At Woodrich, Williamsport’s Raffaele Colone planes magic.

By Cornelius O’Donnell

Our columnist turns collections into creative cookery.

34

Back of the Mountain

By Mandy Applin

18

Breakfast of champions.

From Baco Noir to Babotie Cover by Tucker Worthington; cover photo courtesy Brad Lint.

This page (top) courtesy Brad Lint; (middle) by Woodrich; (bottom) courtesy Roger Eatherton.

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By Nicole Landers Tabora Farm and Winery offers fresh food and grape by the glass.

3

w w w. m o u n ta i n h o m e m ag . co m Editors & Publishers Teresa Banik Capuzzo Michael Capuzzo Associate Publisher George Bochetto, Esq. D i r e c t o r o f O pe r a t i o n s Gwen Button Managing Editor Gayle Morrow S a l e s R ep r e s e n t a t i v e s Robin Ingerick, Richard Trotta Gallery Manager/ Circulation Director Michael Banik Accounting Amy Packard D e s i g n & P h o t o g r ap h y Tucker Worthington, Cover Design Contributing Writers Maggie Barnes, Mike Cutillo, Ann E. Duckett, Elaine Farkas, Alison Fromme, Carrie Hagen, Bob Harding, Paul Heimel, Lisa Howeler, Don Knaus, Nicole Landers, Janet McCue, Dave Milano, Cornelius O’Donnell, Brendan O’Meara, Peter Joffre Nye, Linda Roller, Karey Solomon, Beth Williams, Dave Wonderlich C o n t r i b u t i n g P h o t o g r ap h e r s Bernadette Chiaramonte, Diane Cobourn, Bill Crowell, Bruce Dart, Fausel Imagery, Jan Keck, Nigel P. Kent, LaCoe Photography, Roger Kingsley, Tim McBride, Heather Mee, Linda Stager, Mary Sweely, Sue Vogler, Sarah Wagaman, Curt Weinhold,

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TO ADVERTISE: E-mail info@mountainhomemag.com, or call us at (570) 7243838.

AWARDS: Mountain Home has won over 85 international and statewide journalism awards from the International Regional Magazine Association and the Pennsylvania NewsMedia Association for excellence in writing, photography, and design.

DISTRIBUTION: Mountain Home is available “Free as the Wind” at hundreds of locations in Tioga, Potter, Bradford, Lycoming, Union, and Clinton counties in PA and Steuben, Chemung, Schuyler, Yates, Seneca, Tioga, and Ontario counties in NY. SUBSCRIPTIONS: For a one-year subscription (12 issues), send $24.95, payable to Beagle Media LLC, 871/2 Main Street, Wellsboro, PA 16901 or visit www.mountainhomemag.com.

Courtesy Gail Stan

Courtesy Heather Mee

J

Wellsboro Woodlands Comes to Mountain Home Art Gallery

oin us at the Mountain Home Art Gallery, 87½ Main Street, on February 16, from 9 a.m. to 2 p.m., for the opening of Heather Mee’s Wellsboro Woodlands show.

Heather takes her inspiration from the world around her, and that world, happily, includes her dog, Lilly.

“Lilly is my partner,” says Heather with a laugh. “She keeps me sane. They’re all therapy animals, as far as I’m concerned.”

Heather started taking pictures as a teenager—she bought her first film camera when she was fourteen and says she “spent a lot of time in darkrooms.” She eventually took her passion for photography, combined it with her degree in graphic design, and, after applying those skills in a series of eclectic ways—everything from designing

packaging for Matchbox collectables to teaching watercolor classes—came up with a business she calls Wellsboro Woodlands.

It is an artistic melding that allows her to pay homage to the Wellsboro area she loves and serves as her “creative portal to share her work and passion.”

“I feel like I have myself diversified,” says Heather. “This line of work fits me.

When you’re a creative person, you don’t always fit in a box.” Some of her most well-known local design clients include the Penn Wells Hotel, the Endless Mountains Music Festival, the Deane Center for the Performing Arts, and Partners In Progress.

A selection of her postcards, limited edition calendars, and canvas prints, all depicting classic Wellsboro and Tioga County area scenes, are available in local

stores, including Dunham’s, the Farmer’s Daughters, Emerge Healing Arts and Spa, the Wellsboro Diner, the gift shop at Leonard Harrison State Park, and the Stony Fork Store. She makes it a point to provide each outlet with different products “so nobody has the same thing.”

From her online storefront at wellsborowoodlands.com, where you can get a preview of her work, Heather offers a larger and more diverse collection of Wellsboro-themed gifts, art, and jewelry.

She has also created a hand-drawn coloring book, and recently finished a collage-style poster of Pennsylvania Grand Canyon scenes.

And don’t forget, February 15-17 is the Wellsboro Winter Celebration, so make a weekend of it!

5

The Many Lives of Brad Lint Taiwan Soap Opera Star...Game Show Contestant...MU Professor

By Mike Cutillo

M

andarin Chinese is one of the most lusciously nuanced languages on the planet. With over 50,000 characters in the written form—it’s said that a well-educated Chinese person will know only about 8,000 of them—and four tones in the spoken dialect, giving many words four distinctly different meanings depending upon the speaker’s inflection, it can be maddeningly difficult for a foreigner to learn.

It also can be sublimely rewarding.

For no less an expert than Mansfield University professor Brad Lint, it has been both. And when we say expert, take it from a

colleague of his, Mansfield Interim Provost John Ulrich, who says Lint’s Chinese language skills are “jaw-droppingly good.”

John has traveled with Brad through Mansfield’s U.S.-China Exchange Program and says he has witnessed “the astonished reaction of Mandarin speakers when Brad converses with them.”

“Mandarin is quite difficult for English speakers to master,” John continues. “But I really think it’s the combination of his fluency and his cross-cultural experience that makes him so unusually adept at communicating in Mandarin.”

Mansfield University professor Brad Lint stands above Tulou dwellings while visiting Xiamen, China, in 2015; (cover) Brad at the Great Wall in 1993.

6

See Lint on page 8

7

Courtesy Brad Lint

Courtesy Brad Lint

A thousand words: Lint poses with MU travel study graduate students (from left) “Nelly” Wei Zhen, “Belle” Qiao Sen, and “Monica” Meng Jingru while visiting their home university in Xi’an, China, last summer.

Lint continued from page 6

High praise for a guy who is as American as jazz and Mark Twain, who lists his hobbies as astronomy, genealogy, and wine. Brad, fifty-two, was born in Ohio and grew up in Pittsburgh, rooting for football’s Steelers and hockey’s Penguins. Yet he took a flyer on learning Mandarin when nothing else seemed to be clicking. He parlayed that into sixteen unforgettable years in Taiwan that included gigs on game shows and soap operas, television voiceovers, and even being the recorded “voice” for a pull-string toy.

Oh, and he met and married a Taiwanese woman, Pei Ling Chung, who also goes

by Penny.

How did it all happen? Brad, who has been back stateside since 2007 and at Mansfield since 2013, attributes it to one of those nuanced Mandarin phrases.

Yuanfen.

“There’s actually no translation for that phrase in English, at least I haven’t found a translation,” Brad says with a twinkle in his eye. “I love coincidence, and I don’t know if there’s anything to it or not, but the idea behind yuanfen is fate, except when we say fate in English, it sounds almost tragic sometimes. In Chinese it’s only a positive, and it means you were meant to be in this 8

situation or to meet this particular person at this particular time. And this is embedded in the culture, that it exists and that it happens.

“So, when you have that sense of ‘Wow, this is an incredible coincidence and it’s kind of meaningful,’ you would use that phrase…yuanfen.”

As you will see, it can be used often to describe the wonderfully unconventional, almost madcap, definitely “wow” life of Brad Lint, whose actual heritage is German, by the way, with speculation that the family may be linked to the famous Swiss chocolate makers Lindt. Of course, right?

His is a tale with as many twists and turns, hills and dales as a certain wellknown Great Wall. As Brad was detailing his adventure, he was speaking in fluent Mandarin with an otherwise shy young waitress at the House of Hong on a gray December day in downtown Watkins Glen.

He and Penny live in Corning now with their seventeen-year-old daughter Belinda and twelve-year-old son Tristan.

Brad drives a half hour south to Mansfield to go to work and Penny a half hour east to Elmira where she teaches Mandarin at Notre Dame High School. They are getting

ready for the Chinese New Year, which this year is on February 5 and will usher in the Year of the Pig. Over an appetizer of scallion pancakes with soy dipping sauce—a traditional Chinese dish that Brad says he rarely sees on most menus in America—he begins by talking about his undergraduate schooling at the University of Pittsburgh.

He would graduate with a bachelor’s in political science, but one of the classes he took was a comparative analysis of Soviet and Chinese politics.

“The professor said, ‘If you really want to do this as an area, you should learn the languages,’ and I said, ‘What do you mean?’ He said, ‘Russian and Chinese,’” Brad recalls with another easy laugh. “So, I started Russian. What killed me, though, was the Russian literature in Russian. It was Dostoevsky and writers like that. I couldn’t do it.”

He did earn a certificate in Russian and East European studies, however, and he also began studying Chinese, discovering quickly that he didn’t have as much interest in the politics as he thought but he did have an affinity for the language and the culture. “I loved it. It was fantastic. I really didn’t expect that,” says Brad, who would See Lint on page 10

DEPARTMENT of MUSIC EVENTS February 16 February 17 February 17 February 21 February 22 February 23 February 24 March 14 March 15 March 16 March 18 March 23 March 28 March 29 March 30 April 7 April 13 April 14 April 20 April 22 April 25 April 26 April 27 April 27 April 27 April 28 May3

7:30 PM 1 PM 2:30 PM 7:30 PM 7:30 PM 7:30 PM 2:30 PM NOON 7:30 PM 7:30 PM 7:30 PM 3 PM 7:30 PM 7:30 PM 3 & 7 PM 7:30 PM 7:30 PM 2:30 PM 1 PM 7:30 PM 7:30 PM 7:30 PM 11 AM 2:30 PM 7:30 PM 2:30 PM 7:30 PM

Student Conductors Concert Saxophone Studio Recital (Butler 163) Mansfield University Symphony Orchestra The Music Man (Straughn) $ Monday, February 18 The Music Man (Straughn) $ Saturday, March 16 Audition information available at The Music Man (Straughn) $ music.mansfield.edu/auditions The Music Man (Straughn) $ Guest Artists - Jakobs Ferry Stragglers Concert Jazz Ensemble Concert Guest Artists - Journey West Concert Christine Moulton Faculty Flute Recital Eun-Joo Kwak Faculty Piano Recital Chamber Singers Concert Duo Montagnard - Faculty/Guest Recital New Music Festival Concert - 3 PM (Steadman) & 7:30 PM (The Hut) Wind Ensemble Concert Vivaldi “Gloria” Choral Concert Vivaldi “Gloria” Choral Concert Piano Studio Recital Student Composer Recital Vocal Jazz Festival Concert with Guest Artist Peter Eldridge Jazz Band Festival Concert String Project Recital Symphonic/Brass Bands & Corning Area Community Band Concert Choir Concert MU Symphony Orchestra, Student Solo Concert Mountaineer & Trailblazer Brass Bands Concert

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$ = tickets available for purchase at the box office or by calling 570-662-4710 All events in STEADMAN THEATER unless otherwise noted.

To receive regular emails regarding upcoming music department concerts & events, send a request to music@mansfield.edu

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Gifted gamer: Brad (second from left) appears on his first Taiwan TV game show called Bai Zhan Bai Sheng (Ever Victorious) in 1992.

Courtesy Brad Lint

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Lint continued from page 8

also minor in Chinese.

After undergrad, he decided to get more schooling. He began a master’s program in political science—again. But that didn’t work out so well—again—because, he says plainly, “I just didn’t really care for it.” Uncertain of his future, he took a job working in the library system at Carnegie Mellon University in Pittsburgh.

Around that time, a friend paid him a visit.

Call it a yuanfen visit.

“He had been in Taiwan studying Chinese. Our Chinese professor had always told us if you really want to learn Chinese you’re not going to learn it in the classroom, you need to go there, and at the time everyone went to Taiwan because China wasn’t open yet,” Brad says. “They were having a great time in Taiwan, teaching [English], learning Mandarin, and traveling around Asia.

It sounded like so much fun compared to what I was doing.”

He decided to take the plunge. He sold just about everything he owned to make enough money—$1,200 as he recalls—for a one-way ticket and to live for a while in Taiwan. It was May of 1991. “The plan was to stay six months,” Brad says. “I stayed sixteen years.”

That was when the fun—or as Brad says, “so much goofy stuff”—began.

It started, perhaps, because Brad was unlike many Americans who went to Asia and didn’t bother to attempt to assimilate the culture, speaking only English and reading only English-language newspapers. Refusing to live in what he calls a “bubble,” he continued studying Mandarin in intensive classes that accelerated his learning curve. “It was way different from what it was like in the U.S., which I should have figured, but I also got the chance to use it every day outside, which was great. The environment was really key.”

He also got a job at the Joy Language School, teaching English as a Foreign Language classes along with American and British literature, composition, conversation, and phonics. Eventually, he was offered a job as academic director, managing and administering

100 Joy branch schools in Taiwan while continuing to study Mandarin at the renowned National Taiwan Normal University.

Soon a call came from the producers of a Chinese gameshow that hosted team competitions and wanted to do a show pitting Joy teachers against teachers from HESS, another language school. Brad rounded up a team that beat the HESS squad and also used the opportunity to hand out his business cards “like candy.”

Call that making your own yuanfen.

The offers started pouring in for the American who could speak nearly fluent Chinese. The first was from another gameshow that played practical jokes on famous people, sort of like MTV’s Punk’d. The subject was a young singer; she was to be blindfolded and Brad would pretend to throw knives at her.

“They put me in a tux that barely fit me before the show and said, ‘Pretend you’re a champion knife thrower.’ I never threw a knife in my life,” he says with a chuckle.

You can watch the YouTube clip here at youtube.com/watch?v=zecGDY6gl7c.

And while Brad speaks English, it’s clear he is following the Chinese being spoken just fine.

At one point, the young singer asks him, “Have you killed people?” “Of course not, no. A thousand times I’ve done this, never one person injured,” he says, fibbing that he had performed in Chicago, New York, Los Angeles, Pittsburgh, and Boston.

The gag was that while he wound up to a toss a knife, with the audience counting “one … two … three,” a member of the show staff would inch up close to the blindfolded singer and jab a knife in the board as if it had been whipped in there by the master knife thrower.

“I ran into her a couple of days after, in a bar of all places, and she punched me in the shoulder really hard,” Brad says, again with a laugh. “I turned around and was like ‘Who the hell is hitting me in the bar?’ and it was the girl. She started laughing, and I said, ‘I’m so sorry, I didn’t know it was going to be that kind of mean practical joke kind of thing.’ She said they told her before the show that it was a setup but then when she heard me say all the stuff about my knife throwing

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Lint continued from page 11

experience and the blindfold, then she thought it was real and they told her it wasn’t so she wouldn’t be scared. She had a good sense of humor about it.”

At this point in the conversation, Brad’s meal is served. A vegan, he orders a meatless version of the iconic Chinese dish General Tso’s Chicken in a spicy sauce that also receives his stamp of approval for authenticity.

Then he continues his “American in China” tale. After the gameshow, even more varied offers came in. He wrote textbooks and did voice recordings of some of them.

“I’d be the guy that would say, ‘OK, open your books to page forty-three. Are you ready? Let’s go.’”

He wrote newspaper articles for the China News, wrote subtitles for TV shows, and did voiceovers, even for toys for Panasonic and Sony. “I was the voice when you pulled the string in the toy. I was the Martian from Bugs Bunny. They asked me to say a couple of phrases, ‘Take me to your leader,’ that kind of thing. I eventually heard my own voice in one of those toys once.

There was no way to prove it, but I knew the stuff I recorded.”

A self-taught guitar player—though he labels himself a “singer who happens to play the guitar”—he also sang in coffee shops and bars, learning a few Chinese pop tunes, including one in a local Taiwanese dialect that he mixed in with popular American tunes, Irish folk music, and even Russian songs. Drawing decent crowds at an aboriginal bar called Driftwood in Taipei, he asked the owner for an increase in pay. “I tell the guy ‘I’m bringing in folks, I’d like more money’ and he says, ‘I can’t do that, but I can give you free beer.’ That was a mistake. He lived to regret that.

He should have just paid me more money because he didn’t know how much beer I could drink.”

By this time, he had met and married his wife, and they had purchased a Joy franchise of their own and were running it successfully, but he wasn’t done performing. Thanks to his growing social network of connections—and yes, there’s a Mandarin word for that, too, guanxi—a teacher at their school started doing scriptwriting for a soap opera, which had an opening for, of all things, a priest. She called and asked if Brad would be interested.

“I’m not very religious,” Brad says, “but I said it’s something new, why not. I’ll try it out.”

You can watch that clip on YouTube, too, at youtube.com/ watch?v=hG1jC3FXfQM. It’s completely in Chinese, but you’ll identify “Father Lint” easily enough in clerical clothing. He appeared in about six episodes, including one that highlights his command of the Mandarin language: When the lights went out after shooting one particularly dramatic scene in which he sweetly consoled the star of the soap opera in a church, he turned to the camera crew and saw tears rolling down their cheeks.

Despite all the notoriety, the fun, the travel to other Asian countries, around about the early 2000s—with a young family on the way—Brad began thinking that he didn’t want to teach in a Taiwan language school forever. Teaching literature, particularly world literature—and specifically Chinese and other Asian literatures—was his true passion. He spent several summers back in America taking graduate classes, and, then in July 2007, the family—which now included the children—moved back to the United States for good.

He taught at Indiana University of Pennsylvania for two See Lint on page 32

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Sweet memories: Ray Weber at the children’s table in the Candy Kitchen during a trip to Gus’s shop in 1962 (photographed by his mother Shirley).

How Sweet It Was

Remembering Gus Zarvis and Wellsboro’s Candy Kitchen

By Bob Harding

G

us Zarvis’s hot fudge recipe was famous around Wellsboro for many years. Legend has it that when Gus Zarvis closed the Candy Kitchen in Wellsboro, he gave his secret hot fudge recipe to John Harris, who owned another local restaurant. The story implies that John was the only one who got it. Years later, my mother, Thelma P. Harding, told me that story was not totally true. She said that Gus gave her the recipe prior to his passing away. I not only have the recipe my mother claimed Gus gave her, I have many memories that Gus created for me as I was growing up.

My first encounter with the hot fudge Gus made was when my father took me into the store and lifted me up onto a tall

stool near the front door. I was about four or five at the time, so that was about sixtyeight years ago. That was the beginning of many happy memories for years to come at the Candy Kitchen. I remember that Gus wore a clean white waist-high apron, dark trousers, and a long sleeve white shirt, with a tie, each day. His shirt sleeves were held up with elastic bands men wore back then. He was perhaps 5’5” tall, with dark hair that was slicked back, and he wore a long mustache. He was a friendly guy who struggled with English because he had immigrated to the United States from Europe in the early 1900s. The Candy Kitchen was a place that filled up after school most days and was open into the evening—“just in case.” Life was easier back

then, and fun memories of back then can make life easier today.

There were shiny, white clean floors and a long grayish white marble soda counter at the Candy Kitchen. Under the counter, and accessible only by Gus, were all flavors of ice cream created by Gus and stored in freezer compartments. I don’t remember how many flavors there were, but there could easily have been at least ten or more. When I was a kid, my dad used to go in late Saturday afternoons and buy ice cream. Gus would scoop it from the freezer compartment and hand pack it into a heavy paper ice cream carton, making sure it was packed so that there was no air inside. Gus made sure you got what you paid for.

You could sit on tall, counter-high See Sweet on page 16

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Sweet continued from page 14

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swivel chairs and watch Gus make funny facial expressions that told you he was working hard while he dug out hard, frozen ice cream to make banana splits, or mix a coke with cherry fizz, or add that famous chocolate fudge sauce to a scoop of homemade vanilla ice cream. It was common to hear a long-handled metal spoon clang against the glass as he stirred fizzy drinks.

There was a huge mirror on the back wall behind the counter.

While you were sitting watching Gus perform his magic, you could look at the back of Gus and see a strong, stiff back where his apron was tied, and his crisply ironed white shirt, all appearing neat and trim. While looking in the mirror you could observe Gus from all angles and dimensions—front and back, with arms moving back and forth, and a slight shake as he did so.

When Gus was finished preparing your order and then set it on the counter before you, the second the glass touched the marble countertop, the distinctive sound was glass on marble. That sound, and the accompanying sights, smells, and anticipation meant that you were about to take part in an event that would send you off into another place where happiness was always found. Your heart might have skipped a beat, or even beat a little faster, and for sure a smile appeared.

In front of the huge mirror were stacked glassware of all shapes and sizes to accommodate whatever order might be made—soda glasses, coke glasses, sundae glasses, banana split glassware, and others. And, of course, there were many bottles of flavoring syrups—vanilla, cherry, grape, raspberry, lemon, lime, and others to enhance all the concoctions that Gus came up with.

My favorite was cherry. The bottle looked like a tall ruby, and I often wondered how Gus was able to make such beautiful syrup.

Across from the marble soda counter and the high swivel chairs was a cabinet about twelve feet long, maybe longer, filled with Gus’s homemade candy that he created in the back room kitchen. Lining the inside of the candy cabinet were mirrors that gave the illusion of a vast amount of colorful candy in inventory.

Toward the rear of the store and about halfway back were booths lining each side wall, and old-fashioned tables with oldfashioned metal chairs down the middle and in between the booths. Of course, back then the tables and chairs were not old fashioned, but considered “of the day.” As we got older we had favorite booths, and not many wanted to sit at the tables. At times we could be territorial about our space.

There were several ceiling fans, as this was a time when there was no air conditioning in most retail stores. The store was mostly dark inside, I suppose because Gus was frugal, and the lights were down or dim most of the time. Each time the front door opened a long shaft of bright light would forcefully crowd its way down the center of the store and along the floor toward the back and make the whole place bright. If you were sitting in the far back when the door opened, you might be slightly blinded if you were looking toward the front when that happened. The whole interior smelled sweet, and the most common sounds that could be heard at almost any time were a metal spoon banging on glassware, laughter, and giggling.

I remember many friends in my age group—Gary Wilson, Bobby Stevenson, Lynn Watkins, Toni West, Max Gill, Dawne Comfort, Bob Cox, Susan West, Bobby Mosso, Terry Dunn, Kathy Lineweaver, Don Knaus, Dick Hasting, Linda Merrick,

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Bring mixture to a soft boil, stir with the whisk, and stir, stir. As the mixture thickens, add vanilla, stir, stir as it thickens. You be the judge but not too thick. Turn off heat and let cool.The whole process takes about 15-20 minutes.

Does it really matter if the recipeCELLO-PIA my mom gave me and I have shared withSaturday, you O is Gus Zarvis’s hot fudge recipe? Probably not, because the one I share here is a great recipe, and when you taste it you will be taken back in time. I think it is the original.

What matters most is that each memory we carry with us is evidence of the butterfly effect in all we do, and knowing that every J move we make and every actionSaturday, we take in Nove life lasts forever. Gus was a master at putting a memory in each and every concoction he created. Thank you, Gus, wherever you are!

CELEBRATE—INSPIRE—CONNECT

meeting there after school from time to help shift and shape our lives now and into time. There was always an older group that the future.

2018-2019 SEASON When the Candy Kitchen closed, it was sat “over there” and acted more important than we did. We laughed mostly about dismantled, with each piece of marble and how serious they were, and who had tried all the mirrors, chairs, and cabinets never to David Grisman FolkJazz be seen again. When that was complete, the to kiss who, or whether or not we would Trio all go to the school dance&the following only things left were memories and a recipe.

BLUEGRASS NEWGRASS 20 Saturday night.

Saturday, September 15, 2018 Gus Zarvis’s Hot Fudge Recipe It seems like there was always the lone 1 cup water couple sitting in the back booth on the 1 cup sugar far left-hand side, beside each other and 2 Tbsps. cornstarch 2018-2019 SEASON facing the front of the store. They sat tight 1/3 cup cocoa (the very best, highest up against each other and shared a modest David Finckel & Wu Han quality and grade you coke that was flavored with Gus’s hot fudge can find) CELLO-PIANO DUO sauce and two straws, holding hands underGrisman David FolkJazz Trio Dash of salt Saturday, October 27, other 2018and the table top, whispering to each ½ tsp. vanilla BLUEGRASS & NEWGRASS stealing a gentle kiss from time to time.

2 Tbsps. butter (the highest quality— Saturday, September 15, 2018 Their moment in time seemed like it could I use Kerrygold Butter imported from or would never end; it seemed a love story Ireland) Preservation Hall in the making with a lifetime of happiness Over a low heat melt the butter in the Jazz Band here ahead. Some of the people mentioned water.

Mix the sugar, cornstarch salt and are gone now and are fond memories.

JAZZ & BLUES cocoa in a small mixing bowl.Han (I used a sieve I amNovember sharing the recipe myDavid mother Finckel & Wu Saturday, 17, 2018 and put the chocolate in the sieve so that claimed was Gus Zarvis’s hot fudge recipe.

CELLO-PIANO DUO there would be no lumps.)

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17

Courtesy Woodrich

Magical misfits: Raffaele Colone takes woodland weirdos and turns them into fabulous furnishings.

The Treasures in the Trees

At Woodrich, Williamsport’s Raffaele Colone Planes Magic

By Linda Roller

“I am the Lorax. I speak for the trees.” ~Dr. Seuss, “The Lorax”

A

t first glance, the Woodrich company looks like many other small lumber mills you might find in central Pennsylvania. To get there, you follow a small gravel road beside a woodlot to find large equipment and buildings. But that is where the similarity ends. For this is a place where magic happens—where the unloved, the “in the way,” the diseased, and the dead trees of Pennsylvania go to become some of the most unusual and ruggedly beautiful handcrafted furniture.

How that happens comes from the passion and vision of Raffaele Colone, owner of Woodrich.

Today, there are several companies nationally that feature “live edge” furniture, but fifteen years ago, Raffaele was one of only a handful of people in the 18

country who were working with whole logs, as this kind of work takes both great strength and skill. Raffaele was trained at the Pennsylvania College of Technology as a forester. He was a tree climber, an arborist, and knew both how to remove a tree and how to manage a forest. But he had no interest in cutting trees that were perfectly healthy. There were trees that needed to be removed, and many of those trees were in an urban environment. He saw the beauty in these trees, in this old wood. Woodrich uses this type of salvaged wood, from both the towns and the woods, as the raw material for furniture.

At first, Raffaele worked out of his two-car garage, without heat or electricity, under the name Trees for Life. To create a live edge plank from a tree, he sawed the rough logs using a chain saw with a fivefoot blade and a frame to help hold the saw

level to the log. From the finished slabs, the furniture was created. It only took a few years before he needed more space, and moved to a Pennsylvania bank barn just outside of Williamsport. But from the very first days there was the dream of a plant where the business could really grow.

That dream was realized in 2013, when Raffaele and the Woodrich company moved to a lumbering plant. For the plant, he designed an eighty-inch-wide mill to cut the logs, and a sixty-inch-wide planer for flattening the slabs and making the logs ready for use. By then, he had hired Jason Mitstifer to work with him. Jason, a master craftsman, was another graduate in forestry from PCT and shares the love of the outdoors, the forest, and the trees. With the space and the specialized equipment, the company became a leader in both fine furniture and in finished and unfinished See Treasure on page 20

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Courtesy Woodrich (3)

Treasure continued from page 18

slabs. The plant is a sustainable facility, with the portion of the trees not cut for furniture creating the heat needed to warm the building and operate a kiln to season and dry the planks, this after they have carefully air dried in Jenga-like towers for twoto-three years.

The warehouse is a fragrant forest, filled with long planks and the crosscut “cookies.” As he looks at a log, Raffaele can see the planks and crosscuts that will show this particular tree to best advantage. But there are surprises.

“The fun is when you open the log up,” he says. You don’t know what you will find. Horseshoes, barbed wire, and slugs are some of the metals found, encased in a tree that simply grew around these foreign objects and swallowed them up. And the trees in this warehouse are not only the trees we think of when we think of fine woods for furniture. Sure, there is cherry, walnut, and many varieties of oak. But there is beech, birch, hickory, sassafras, and poplar ready for finishing. Even white pine, box elder, and other less desired species of tree stand there, looking gorgeous.

“I don’t let anything go,” Raffaele says.

That finishing process happens in an area roughly the size of the original two-car garage. There, Raffaele, Jason, or apprentice Alex Neidig sand and polish the slab. The edge is only sanded to the cambium layer of the tree, which is the growing part of the tree, where the bark is replenished and the wood is grown. The darker pattern of this layer reminds us Timber transformations: of the bark of the tree and provides an edge that is unwanted wood both polished and rustic. As the work is done to is reshaped and repurposed into hightransform the unfinished slabs to furniture, care is end Pennsylvania taken to avoid filling cracks and crevices. They are furniture part of the character of the wood. On one project in the warehouse, a glass surface is crafted to provide the working surface and let the beauty of the deep crevice in the wood be the star.

A tree, of course, has history—is history. Recently, Woodrich salvaged an ash tree, killed by the emerald ash borer, from Centre County. The tree was 275 years old and is in the process of being made into a large table for a client in Boalsburg. It’s not uncommon for people who have a tree that needs to be salvaged to contract for a finished piece from Woodrich.

Salvaging is in the “heartwood” of this company, so it was only logical that Raffaele and Woodrich would “repurpose an industrial space that was crumbling” in Williamsport as a showroom for high end, handcrafted, Pennsylvania furniture. Located at the corner of Church and Academy, the former Coca-Cola bottling plant, built in the first decade of the twentieth century, is perfect.

“No one wanted it. The city had it on the demolition list,” Raffaele says. Now in the process of being lovingly restored, the building exemplifies, in the most practical sense, the value of salvage, and is a fitting metaphor for this company devoted to saving and transforming.

Mountain Home contributor Linda Roller is a bookseller, appraiser, and writer in Avis, Pennsylvania.

20

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The John G. Ullman Associates Foundation, Inc. Family Connection Series presents

Saturday, March 9, 2019 7:00 p.m.

Nine Elephants Seafood and Thai Restaurant

N

ine Elephants Seafood and Thai Restaurant, the only authentic Thai restaurant in the Corning area, opened its doors in May 2018, offering a creative and eclectic blend of Cajun-style seafood and classic Thai dishes. Here, the Cajun holy trinity of green pepper, onion, and celery, incorporated with parsley, bay leaf, and cayenne and black peppers, marries tastefully with Thai. You’ll find the dishes fresh, light, and aromatic. All reflect attention to detail, bringing in textures, color, and a unique blend of traditional Thai flavors. The vegetarian dishes offer the same depth and richness as the seafood or meat selections.

Co-owner and chef Whiskey (P’Yai) Suksomkith moved from Los Angeles with his family just weeks before the grand opening.

There, he owned and managed several restaurants, including a successful seafood establishment. A seasoned chef, he’s worked as food and beverage manager in his home country of Thailand, and as chef with a cruise line, traveling from Alaska to Florida. Creating new dishes and experimenting with herbs and spices found in both Cajun and Thai food is his current culinary passion. Of course, he brought “the best, most popular recipes” with him to include on the Nine Elephants menu. His favorite key ingredient—hot chili peppers—is sent from family in California.

“Thai food incorporates the five flavors of sweet, sour, salty, spicy, and bitter. Thai hot is really hot, and we appreciate the varying levels of heat and flavor intensity our customers enjoy. With every dish offered, you can go mild, medium, or hot,” says Whiskey.

Prep your palate with one of four soups, or with a salad— seafood, squid, or beef. Try the traditional Thai spicy larb salad, one of ground chicken seasoned with lemon grass, chilies, lime juice, fish sauce, and cilantro, served with rice.

Appetizers include fries (Cajun, sweet potato, and traditional), things fried (calamari, shrimp, and oysters), and Thai edamame, wings, spring rolls, and dumplings. Seafood lovers will find whole fried fish, crawfish, and catfish dishes, along with mussels, clams, and crab. There’s no lack of Cajun seasoning. You can enjoy Chang, a pale golden lager from Thailand and bring your own bottle of wine.

The atmosphere is relaxing and inviting with warm shades of greys and browns accentuated by a virtual fish tank. You’ll find the friendly and hospitable staff nothing less than attentive.

Nine Elephants is at 20-22 W. Market Street, at (607) 6547061, at nine-elephants-seafood-restaurant.business.site, and on Facebook. ~Ann E. Duckett

An evening of entertaining and educational stories about yesterday and today’s visionaries and innovators!

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Courtesy Roger Eatherton

Cultivating couple: Roger and Jane Eatherton brought their deli and bakery knowledge and combined it with hands-on wine-making education to sprout a truly unique Finger Lakes experience.

From Baco Noir to Babotie

Tabora Farm and Winery Offers Fresh Food and Grape by the Glass

By Nicole Landers

J

ane and Roger Eatherton know a thing or two about running a deli and bakery, but for the last ten years have been working on adding grape growing to their areas of expertise. The couple started Tabora Farm and Orchard in 1989 in Bucks County, Pennsylvania. They operated this successful business for twenty years—it 24

was so successful that it essentially grew out of their hands. First an orchard, then a bakery, deli, cider mill, and ice cream shop; it was a complex business, to say the least.

In their quest to make a change, Roger found vineyards for sale in the Lakemont area of the Finger Lakes. It wasn’t until a house nearby came up for sale that Jane

was fully sold on the idea. Fate would seal the deal when a young family from upstate New York bought the Pennsylvania orchard business, which, serendipitously, suited them perfectly. Although Jane and Roger had substantial experience growing apples, small fruits, and vegetables, they didn’t See Tabora on page 30

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FOOD

Snip, Rip, Clip, and Dip (into) Our Columnist Turns Collections Into Creative Cookery

By Cornelius O’Donnell

I

’m here today to discuss something many of us do (no, not that), and that is collect recipes from the newspaper, a magazine or maybe from the Internet (which we then feel obliged to print). I assume that most of you dear readers do one of the activities mentioned in our headline.

It’s one thing to do this with material that arrives in your mailbox, but too often I’ll pick up a magazine in a doctor’s office and turn to the food section, only to find some ragged remnants in the folds (crudely and cruelly torn out). Sometimes the page has

28

been removed so cleanly you can hardly see the slits. I know, there are little knives that do the trick and fit in handbags or pockets.

Spoiler alert: I do own one of these, though it sits, unused, in a drawer.

If I page through a magazine while waiting in a physician’s waiting room (and the waits seem to get longer each year), I have been known, on occasion, if I spy a “must try” recipe in one of the semi-ancient magazines on view, to ask at the desk if someone will copy it for me. I feel guilty, but I’ve never been turned down, and the

nurse/aide and I usually end up discussing favorite recipes and the starring role kale is playing in our healthy living cuisine these days.

Well, there you are with a pile of paper, and the problem now becomes one of storage. Throw the thing in a drawer or carefully file in folders that may be labeled the classic cookbook way: hors d’oeuvre/appetizers; soups; main courses; and desserts. Or you may modify your treasures and add folders for brunch, salads, casseroles, cakes, pies—and so on. Back in

the day when my home’s square footage rivaled Buckingham Palace (just kidding, but by golly I had room), I bought a used file cabinet and stuck it in a corner of the garage. Only problem is I rarely filed, so the treasures lay in piles in the drawers. OK, I’ll now leave the confessional.

Memories What I did carefully file away in a drawer were the brochures I used to hand out when I did cooking demonstrations, featuring Corning cookware, in the big department stores—those days now, mostly, in my mother’s words—“of Blessed Memory.” As you read the recipes, just imagine putting them together on an improvised table, using a hot plate and the store’s combination microwave and conventional oven. I might be found by taking left at woman’s unmentionables, then a long corridor and a turn right when you see the spatulas.

Irish Bread and Butter Pudding Seasonal, yes, but great any time of the year. My mom, Genevieve McCloskey, would approve.

1/3 cup golden raisins 2 Tbsps. Irish whiskey, dark rum, or brandy 2 Tbsps. butter (try Irish butter) at room temperature 8 slices stale (or leave on the counter for a couple of hours) raisin bread ¼ cup finely chopped candied citron, or dried pineapple, or apricots 1¾ cups whole milk, divided ¼ cup heavy cream 3 large eggs 1/3 cup granulated sugar 1 tsp. pure vanilla extract 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon (I usually double this) Powdered sugar for topping Soak the raisins in the whiskey for about 1 hour or more. Butter each slice of bread. Cut into quarters and arrange in a casserole measuring about 9 inches across.

Pyrex or Corning Ware are my favorite of course! Sprinkle with half of the macerated raisins, unabsorbed whiskey, and half the citron. Top with remaining bread, raisins, unabsorbed whiskey, and citron. Pour 1

cup of the milk over all and let soak 10 minutes. Microwave remaining 3/4 cup of milk and the cream, uncovered, in a 1-quart glass measure 2 to 2 ½ minutes until small bubbles appear around the edges (do not allow to boil). Meanwhile, beat together the eggs and granulated sugar until it is a pale yellow color. Mix in the vanilla, nutmeg, and cinnamon. Gradually stir hot milk into egg mixture; pour over bread, pushing it underneath liquid. Microwave, covered, on medium (50 percent) about 11 to 12 minutes, rotating casserole one quarter every 3 minutes if your appliance doesn’t have a turntable. Cook until a 1-inch border around the edges is set.

Pudding’s center will set on standing.

Cover cooked pudding with foil and let stand 10 minutes. Dust with powdered sugar. Top, if desired, with whipped cream.

(I desire!) Makes 6 servings.

Chicken Thighs with Lemon and Mustard This is a favorite—and so quick to fix—entrée. For years I made this with chicken breasts, halved. But I find thighs have so much better flavor. Suit yourself.

6 chicken thighs skinned and boned Salt and freshly ground pepper to season chicken 2 Tbsps. unsalted butter

1½ cups heavy cream 4 tsps. coarse-seeded mustard (or use Dijon if preferred) 2 Tbsps. lemon marmalade ½ tsp. salt for the sauce ¼ tsp. white pepper 1/8 tsp. ground cayenne pepper 1 Tbsp. vegetable oil (like canola) 1 Tbsp. each finely minced chives, Italian parsley, or green onion for garnish Dry thighs with paper towel then salt and pepper them. Melt butter in a large skillet. Whisk together cream, mustard, marmalade, salt, white pepper, and cayenne.

Sauté the chicken on medium high, smooth side down first, for about 3 minutes on each side. You may have to do this in batches.

Pour the cream mixture over the chicken.

Reduce over medium heat until thighs are tender and sauce thickens and coats the back of a spoon. Sprinkle with garnish.

Delicious!

I loved performing, and I loved the recipes. I did them so often I’m sure I’d pass the “cooking with a blindfold” test, though I don’t recommend using that test when demonstrating your knife skills.

Chef, teacher, author, and award-winning columnist Cornelius O’Donnell lives in Horseheads, New York.

29

Tabora continued from page 24

know much about grapes, so they hired the previous vineyard owner as farm manager and learned on the job.

When they first bought the property, they realized the potential of converting an early 1900s barn into a miniature version of their Bucks County business. The volatility of the grape market—fluctuating prices and unpredictable weather—steered them toward the decision to revisit their winning venture into food service. Starting in 2017, they began renovating the barn into the Cape Dutch style of architecture reminiscent of Jane’s childhood home in Cape Town, South Africa. In fact, “Tabora” was the name of the house in which she grew up. The distinctive building now houses Tabora Farm and Winery, opening its doors last year on November 25.

As you walk in, your eye is drawn to dozens of shelves displaying a wide variety of tasty treats, both sweet and savory.

To the left is a large glass window where customers get a behind-the-scenes peek of the bakery, Roger’s natural habitat. To the right is Jane’s well-stocked deli, showcasing fresh quiches, cheeses, and meats. In the middle are glass display cases populated with a profusion of pastries, donuts, cakes, pies, cookies, and breads. The seating area is modern and comfy, with additional space on three covered porches to enjoy al fresco dining—weather permitting. Adding the finishing touch is the company logo—the silhouette of a guinea fowl, a bird endemic to South Africa and close to Jane’s heart.

30

The recognizable curved roofline of the barn borders the top of the design.

In the bakery, Roger, with help from assistant Ed Mendoker, creates breads and confections using an engineer’s precision and love of machines. His first career, before donning his baker’s apron, was in paper and pulp production. His immaculate bakery houses industrial-sized equipment, and he manages his kitchen with that engineer’s aplomb, admittedly “having made all his mistakes the first time around.” Roger regularly walks through the café with a jovial demeanor, sharing his passion for baking and telling stories of how his kids think he’s crazy for not retiring.

On the deli side, sandwiches are made to order and feature that freshly baked bread and options for meat lovers and vegetarians alike. There’s always a hot kettle of meat chili and a soup available, also served with fresh bread. Not into gluten? There are loads of salads that can make a sizable and satisfying lunch. Local businesses have learned to take advantage of the sandwich trays and family-size pasta offerings. It’s even possible to taste a bit of South African fare by trying the meat and egg casserole, babotie. Jane happily reports that “people try it and enjoy it.” Or, bring home an entire quiche and savor it over a few meals. Another South African treat is the biscotti-like rusk, ready for dunking in your coffee or tea.

Jane and Roger have had ten years of running the 250-acre wine and juice grape farm under their belt, so why not

Nicole Landers

Cloaked in recollection: the Cape Dutch style of the Tabor building is suggestive of Jane’s childhood Cape Town, South Africa, home.

add wine making to the mix? Since then, the tasting room is starting to take shape with the unmistakable gambrel roof and curved eaves. The anticipated opening is the fall of 2019. But sometime before that, winemaker Kelly Miller will release three new reds to their already impressive lineup of wines—pinot noir, cabernet franc, and syrah. Currently, customers can buy Tabora wine by the glass or the bottle in the café— the 2017 vintage is now available. And although there is no formal tasting bar yet, customers enjoying wine in the cafe can get samples. Kelly says that despite the very wet season, the harvested grapes were beautiful.

The newly constructed wine cellar below the café holds the precious French oak barrels where this year’s wines age.

Jane’s impression Tabora Farm and Winery’s first year of business is positive.

They’d been a lot busier than they had anticipated, “making sandwiches until we collapsed, basically,” and she admits to being pleasantly surprised. The locals have expressed their appreciation, and, as Jane has observed, “it’s become a local meeting place,” reminiscent of the old general store or post office, but with gourmet options.

Tabora, at 4978 Lakemont-Himrod Rd, Dundee, is open seven days a week from 9 a.m. to 7 p.m. Find them also on Facebook or taborafarmandwinery.com.

Nicole Landers is a freelance writer in the Finger Lakes. Her interests include the arts, agriculture, nature, and community involvement.

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31

Courtesy Brad Lint (3)

Lint continued from page 12

years, then Penn State Behrend for four, courses such as Intro to Asian Literature, Identity in World Literature, Basic Writing, and Introduction to Buddhism.

Then came a posting that really caught his eye.

“It was a tenure track assistant professor of English, somebody who has experience in world literature, preferably Chinese, and experience teaching composition in college. A friend of mine in Pittsburgh said, ‘Did they write this position for you?’ It was at this little place called Mansfield University, which I’d heard of but never been there. I’d never been to north central Pennsylvania in my life.”

“When we hired Brad Lint, I didn’t realize what a tremendous asset his fluency in Mandarin and his cross-cultural skills would be for our university,” John Ulrich says. “They were a special thing—quite rare, in fact. Fast-forward to the present: in addition to his teaching duties, Brad is now our U.S./China Exchange Coordinator.”

Marie Domenech is director of the Mansfield University Center for International Cooperation and Exchange and works closely with Brad on the China program that about fifty Mansfield students have taken advantage of, earning Travels with Brad: (from top) dual degrees from Mansfield and from affiliated Chinese Visiting the universities.

Hakone Open“His significant experience with Chinese culture and Air Museum language has been integral in providing quality service in Hakone, to our international students,” she says. “Our students Japan; trekking instantly relate to Brad as he provides them with a level the Annapurna of comfort and support they likely wouldn’t receive at mountain range another institution. He is a constant source of support for in Nepal; with these students.”

MU Interim Provost John Some may view the Mansfield job posting that Brad Ulrich in 2016 at answered as the final yuanfen moment in this whirlwind the Daxiangguo tale. He wouldn’t, however. Instead, he moves a little Temple in ahead, to when he was trying to land that dream job and Kaifeng, China. doing a teaching demonstration at Mansfield as part of the interview process.

“A guy walks by the classroom, does a double take, looks back in the room, and he says, ‘Dr. Lint?’ I looked at him, and I was like, ‘Ben?’ He was Ben Reynolds, one of my students from IUP from six years before. He was in one of my composition classes.

Turns out he finished his first degree, went for a second degree in watershed management, and happened to be walking by the classroom after he went to the library to get a book that we had done in our class at IUP because it stuck with him and he wanted to use it for a paper he was writing. He was holding the book in his hand as he just kind of knocked on the door.

“I had to tell the committee, ‘I swear I didn’t plan this.

Look,’ I told them, ‘if you want to talk to somebody about me, ask this guy.’ So, the Chinese would use that phrase, that he just happened to be walking by with that book in his hand. I mean, how do you explain that?”

You don’t. It’s pure yuanfen.

Mike Cutillo is a journalist who has been covering the Finger Lakes area for over 30 years. He enjoys his own yuanfen moments when they involve a nice bottle of FL wine and locally sourced food.

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