Living in Washington County - April/May 2024

Burgettstown farm raising heritage breeds sustainably

Greek goods available at new Canonsburg shop

Houston Cream and Sugar Coffee Co. offers creative drinks, scratch-baked goodies

We’re hiring CLINICAL and NON-CLINICAL positions at our Washington campus. Ask about our variety of scheduling options and sign-on bonuses for select positions. Apply today!

CareersAtSrCare.org or call 724.223.5696

Penny, LPN and Bill, Dining Services Coordinator

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Midway native builds an impressive lifelong career in art

20 Driven by Hope gives back

22 Canonsburg Corner

24 Take a trip to Greece, but leave your passport at home

28 Spring into reading at the Frank Sarris Public Library

30 Top 20 things to do in May

30 “You Can’t Dodge the Cause” inspires kindness within Muse Elementary

FROM THE EDITOR

FAMILY IS THE HEARTBEAT OF LOCAL BUSINESS

I love it when an unintended theme comes together, like with this issue. One main thread jumped out in reading and proofreading three of the feature stories for this edition: family. Each is about a locally owned and operated business with a lot of heart and personal connections. These types of shops are the lifeblood of our incredible region, and it’s my honor to help highlight them.

When I talk with local business owners, I discuss how important it is to support the local Little League teams and how big box stores and other megacorporations won’t donate baskets to raffles. Working in community journalism for my entire career, I see this play out constantly.

Why shop locally? Local businesses help our community become more prosperous, entrepreneurial and connected. They are what makes Southwestern Pennsylvania vibrant. Local stores serve as more than just places to shop; they are also gathering places. Places to catch up with neighbors, find out the latest news and share stories with family and friends. Local business owners are also more committed to the community’s overall well-being, as most live in the area.

Small businesses are the lifeblood of our economy and a leading job creation engine. The U.S. Small Business Administration reports that most businesses nationwide are considered small. Nearly half of employees work for a small business, and the median wage of someone working for a small business is 3% more than the national average. This shows how integral small business is to our economy and the economic health of Southwestern Pennsylvania.

At the heart of every small business is family. It takes a village to run a successful small business. Many small businesses are family-owned, and even if they are not, customers at a smaller establishment become like family.

We hear pleas to shop small, mostly in the winter months, when many of us are hitting the stores, searching for deals, and trying to pick the perfect presents. But supporting local shouldn’t be just a seasonal effort. I encourage you to find one of your staples that you currently purchase from a corporation and try to locate a regional replacement. Will it be more expensive? Probably, and I know with the cost of many goods rising, it can get harder to make that budget work. We all make the best choices we can for our families. However, some local options can be higher quality, tastier, and more convenient while remaining affordable. Your next jar of honey can be from a local apiary. Flowers from the florist instead of the grocery store. Meat from Birch Creek Farmery. Little changes can absolutely add up, and when you buy from a small business, a real-life person does a little happy dance — I’ve seen it happen. As always, thank you so much for reading. Take care, stay safe and see you in the next edition.

Courtesy Teddi Lombardi Maslowski Teddi Liberatore Maslowski poses with her husband Chris and their son Remington on their property; the family lives on the land that was once Maslowski’s ancestors’ dairy farm and is today Birch Creek Farmery.

If you or someone you love faces a cancer diagnosis, there’s no better place to turn than Washington Health System. We’ve teamed our surgical experts with UPMC Hillman Cancer Center’s medical and radiation oncologists to knock out cancer. This provides advanced treatment right here in our community. Learn more at UPMCHillman.com/WHS.

Life on Birch Creek Farmery ‘never gets old’

By Katherine Mansfield

I’m admiring fields dotted in barns old and new, the way the green rolling hills kiss the cloudless blue sky when movement catches my eye. How cinematic, I laugh to myself, as an athletic brunette with a baby on her back treks down the hill, leading a sheep on a leash.

Teddi Lombardi Maslowski, owner of Birch Creek Farmery in Burgettstown, greets me with a wave and a smile as she ties 940, recently injured and thereby relegated to grass-cutting duty, to a fence. Her son Remington smiles from his backpack and then returns his attention to the farm. I wonder aloud if Maslowski spends every day working with a kiddo in tow, and she nods yes. “My knees are like I’m 85 years old at this point,” she laughs. “He loves it, thank goodness, because man, I don’t know what we would do if he didn’t.”

Maslowski’s days begin early, around 4:30 a.m. She, her mother Anita Maslowski, family members and Birch Creek employees work all day “putting out fires” on the farm, she half-jokes. As owner of the farm, Maslowski never really clocks out; she works until after sundown and sometimes through the night, 365 days of the year.

“We are going, like, 4 a.m. to 9 p.m. seven days a week. We do not know what day of the week it is. Every day is like Monday. Yesterday, I was literally chasing 380 pigs that broke out of six

different paddocks with no gates up yet. You chase them one way, and they just run back around the other way. I was like, ah!” Maslowski laughs. “We like doing this. You could not put in those amount of hours unless you liked it.”

Farming is in Maslowski’s blood, but the Steubenville Catholic Central High School grad never dreamed she’d be raising cattle, pigs, sheep, dairy goats and her son on a reimagined family farm. Maslowski graduated from Duke University with a degree in evolutionary biology in 2016. In 2020, she received her master’s in environmental management from Webster University. It was about that time she and her husband, Chris, launched Birch Creek Farmery on land that’s been in her family for more than a century.

“My great-grandparents were Macugoskis, and it was just a dairy farm. No name,” Maslowski tells me as we wander the farm. “I went to college, got a master’s in environmental management, and was just really passionate about reconnecting people with food and mainly offering people the chance to buy meat that was well-raised, environmentally. Our goals were extremely broad: raise heritage breed animals on pasture — they have access to roam and do what they want — and then reduce waste in the community.”

There were already animals on the property, cattle and sheep, but Maslowski’s first big purchase for Birch Creek was Berkshire pigs: eight feeders and two breeding Berkshires. Since then, she’s added Icelandic lambs, one of the world’s oldest breeds, which have a “delicate lamb flavor and no weird mouth feel,” and Piedmontese and Galloway cattle to the farm.

“We raise them because … they will yield 40% more beef than your standard cow,” Maslowski says.

During the first year, Maslowski hosted a dinner tour to introduce the community to Birch Creek Farmery and its sustainability initiatives; sales came thanks to word of mouth. Today, Birch Creek Farmery raises about 1,200 animals for meat alone each year. The farm sells wholesale to area restaurants, offers products in local stores, delivers orders to customers’ doors and holds a Saturday market weekly on the property.

“I really thought I would work full-time and do this on the side,” Maslowski says, her back to a field in which chickens feed. “We thought, maybe 20 years. And then it took off, which is awesome.

Katherine Mansfield/Observer-Reporter Sheep, nearing their due dates, graze in the early spring sunshine at Birch Creek Farmery. Teddi Lombardi Maslowski’s family has owned the property for more than a century, and Maslowski, a millennial, reimagined the one-time dairy farm into the meat farm it is today.

Katherine Mansfield/Observer-Reporter Teddi Lombardi Maslowski embraces Clare the dairy goat on a recent weekday while her son Remington hangs out in his shaded backpack. Maslowski delivered Clare by cesarean section.

We’re just in such a good community. People do take the time to listen to your story and drive out here.”

The farm itself is idyllic, home to animals that are truly grass fed and enjoy quality care to their last breath.

“People are like, oh, grass fed. But that’s the broadest label beef, and the USDA doesn’t even really control it. They can be raised in a feedlot and go on grass for two weeks at the end, and it’s labeled ‘grass fed.’ There’s a lot of misnomers out there, and we don’t want to see people spending money on stuff they think is a certain way,” Maslowski said. “We want to know the animal its entire life. If our logo is on it, (the animal) was raised well from the day he was born. The animals are treated really, really well here.”

Through daily experience and lots of reading, Maslowski has learned to perform animal cesarean sections and ethically put down an injured animal. She’s witnessed miraculous births and felt the pangs of loss when predators killed a beloved sheep. Sharing daily life with her animals is one reason Birch Creek Farmery has a standing weekly appointment with Cunningham Meats in Indiana, Pa., who does all the farm’s butchering. “We drive two hours one way to take them there. It’s a lot of time on the road, but they have housing, food and water. It’s just what we want for the end. Why hand off animals to a bad processor after all this?” Maslowski said.

This sort of care isn’t convenient, Maslowski concedes. Once, when her son was about two months old, Maslowski and her husband rushed with Remington to the barns when an older dairy goat went into labor. The goat had been healthy at conception but deteriorated throughout the pregnancy, and Maslowski knew the goat wouldn’t make it through the birthing process.

“I was like, oh, my gosh. We have to put her down. She’s suffering. But she is in labor,” Maslowski recalls. “I held (Remington), he (my husband) put the goat down. I handed Remy off, I rushed in and did a C-section, worked on her for a couple hours, and I was like, I gotta go back to Remi.”

The mom didn’t make it, but “she was there in the morning,” Maslowski says, pointing to a white dairy goat named Clare. “She made it,” Maslowski smiles. “She just kept continuing to improve all night, and she’s a nuisance in a really sweet way now.”

From the start, Birch Creek Farmery’s ethical and sustainable farming has extended beyond the Burgettstown property. Maslowski partners with area breweries and other businesses to reduce, reuse and recycle where possible.

Birch Creek Farmery reduces waste in four different ways through partnerships with local breweries, including using distiller’s grains, buying rootlets after the malting process as a protein replacement, and purchasing barley that doesn’t meet germination requirements. The first brewery the farm partnered with was Allegheny City Brewing, which reached out on Instagram

Birch Creek receives 10 to 15 pounds of local produce every week or two for composting or feeding. Birch Creek picks up apple pumice from Soergels Orchards, and puts to use Mediterra’s misshapen bread, which can’t be sold to customers.

The farmery also works with Harvie, which connects shoppers to fresh, local meat and produce from area farmers.

“We wanted to reduce waste, and reducing waste wasn’t just, let’s not throw stuff away at the farm. There has got to be other

Courtesy Teddi Lombardi Maslowski Birch Creek farmers hand-scoop feed for the animals when it gets too muddy. Here, Anita Maslowski and Chris Lombardi feed the cows.

Katherine Mansfield/Observer-Reporter Teddi Lombardi Maslowski greets Charlie, a retired hog, on a recent weekday. Charlie is one of the first Berkshires she purchased when she took over the family farm business.

Katherine Mansfield/Observer-Reporter Teddi Lombardi Maslowski totes her 15-month-old son Remington in a backpack and leads 940 to an area of the farm that needs to be mowed for the sheep, currently on injured reserve, to graze.

ways in the community to partner with other businesses to reduce waste,” Maslowski says passionately. “We work with a lot of other farms that are working just as hard, and even the breweries and distilleries, they’re making a lot of sacrifices. There are a lot of people in the community taking that extra effort and time. We are very appreciative of that.”

So, too, are customers, many of whom are just as eager to live sustainably. Some folks drive from the North Hills and beyond to purchase meat on the farm during Saturday markets. Maslowski is currently refurbishing a barn and adding selfserve meat freezers like the ones in grocery stores so guests can grab their preferred cut before shopping for other local farm wares and checking out.

Birch Creek Farmery is also upgrading its hog run and barn to improve the quality of life and preserve its pastures.

“That took three years of thought, from everybody thinking, how can we raise hogs on pasture, be able to feed them, be able to round them up with less stress on them, and preserve our pastures? No one really does that. People do pastured pork, but it’s not scaled like here. We’re doing 850 finished, plus 200 roasters, from birth to butcher. So it’s a from-scratch idea,” Maslowski says, explaining how the hog fields are partitioned into 12 sections using a 50-gate system. That new system will allow Birch Creek to rotate the pigs through different sections “so they don’t get to just root the whole thing to death,” Maslowski quips. “They’re really rough on these hills.” Innovative thinking has helped Maslowski meet sustainability goals and scale up. The farm may have taken off faster than she anticipated, but the hardworking millennial farmer is eager to continue growing.

Growth means keeping the farm healthy, increasing productivity and raising more animals while maintaining living conditions. It also means, for Maslowski, engaging the public through talks, farm dinners and field trips.

It’s a lot, Maslowski admits, but it’s worth it.

“Long-term thinking is probably the hardest part of farming because everything’s in your face and falling apart day to day, but you’re really functioning at six months out,” Maslowski laughs. I ask what the best part of farming is, and Maslowski looks around at the pregnant sheep, nearing their due dates, as they graze. A gentle breeze blows; it’s quiet. She smiles and gestures to the fields full of life.

“When the sun comes out after winter, and they’re just romping and playing, and the sheep are headbutting and the lambs are sprinting in circles around their mom, and the piglets are wrestling in the straw — animals do have happiness and joy. Just seeing that, I think that’s the most rewarding for me,” she says. “We have a lot of hardship, and you lose animals you try to take care of, and business is up and down, but that will erase all of it. It never gets old. We’ve had thousands of piglets born and every time, I watch it in awe. This is amazing that we’re part of this.” To be part of Birch Creek Farmery, visit birchcreekfarmery. com, follow BCF on Instagram at instagram.com/birchcreekfarmery, or like the farm’s page on Facebook at facebook.com/ birchcreekfarmery.

“The typical day is just putting out fires: moving animals, setting up temporary fences, taking them down, making and grinding feed, unclogging feeders, checking animal health, separating pigs by weight class. Just any number of projects: hauling animals to butcher, tagging newborn animals. It’s all kind of seasonal,” said Maslowski, whose husband Chris Lombardi here checks water flow for the hogs

Courtesy Teddi Lombardi Maslowski Piedmontese and Galloway cattle stretch in late fall of 2023.

Katherine Mansfield/Observer-Reporter

An older barn stands proudly near the entrance to Birch Creek Farmery in Burgettstown.

Courtesy Teddi Lombardi Maslowski

on a winter afternoon.

Courtesy Teddi Lombardi Maslowski

Chris Lombardi, co-owner of Birch Creek Farmery, talks business with Gordon Anderson, a customer-turned-delivery driver who is now a “staple volunteer/employee/practically family member,” said Maslowski.

New Back Pain treatment makes it way to the South Hills

Certain back conditions just do not go away on their own. They can become chronic issues that are very painful in the back, leg or arms. About 80% of people will get back pain at some point of their lives and roughly 50% of those issues will be caused by any of the following: disc herniation, disc bulge, spinal stenosis or degenerative disc disease. With surgical outcomes being around a 50% success rate, and injections only helping for a short amount of time or not at all, there had to be a better solution. That is what Dr. Brian Meenan, a chiropractor in Mt. Lebanon and McMurray sought out to find. After being a chiropractor for several years, he found there was a subset of the population with these issues that would linger and there was nowhere for them to go. After a lot of research and planning, he decided to add the FDA Cleared, Accu-Spina Spinal Decompression Table with patented IDD Therapy to his practice. “I am always very cautious of new tools to add to my practice because a lot of companies promise their device helps, but their outcomes are not always the best. There are several studies out using this technology and the success rate is better than I would have imagined at 90% success.” Dr. Meenan says.

When Dr. Meenan was looking into all of this, he realized that no one on this side of Pittsburgh had this table and technology. He had talked to other people who were driving over an hour to get this type of treatment. That is why he decided to add it to his new McMurray practice.

Understanding Non-Invasive Spinal Decompression with Accu-Spina

The Accu-Spina is a cutting-edge technology that combines modern science with research backed principles. It works by gently stretching the spine, creating negative pressure within the affected discs. This negative pressure helps rehydrate the discs, relieving pressure on nerves and surrounding structures. Dr. Meenan says “It is a very comfortable treatment that is only about 25 minutes long. Most people find it relaxing because it is giving your spine what it needs, rehydration.”

The Accu-Spina Treatment Process

When you visit Premier Chiropractic Clinic for noninvasive spinal decompression with the Accu-Spina Table, the skilled chiropractors will conduct a thorough assessment of your spinal condition and medical history. This will include a neurological evaluation, orthopaedic evaluation and review of any MRIs or X-rays that the patient may already have. “If the patient is a good candidate and we think they will benefit from the treatment, we can start the treatment as soon as the patient wants to.” says Dr. Meenan. “This is a good time where we can also just educate the patient on their condition. We are finding that not many people know much about their condition and why it is causing some much pain and discomfort.”

Depending on the severity of your condition, the doctors will recommend a personalized treatment plan, usually consisting of sessions over several weeks. Throughout the process, they will closely monitor your progress and make necessary adjustments to ensure the best possible outcome.

If you are interested in getting back or neck relief and you want to find out if you’d be a good candidate, schedule your consultation by visiting www.premierchiroclinic.com/spinal-decompression or just call 724-364-4143. Consultations are currently free for the time being but that may change in the future.

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Local cancer treatment keeps avid woodworker healthy and creating

By Emily King Photos courtesy of Matt Shuck Photography

When Harry Rhodes discovered that he had prostate cancer, it was an accident. He had been undergoing a PET scan to investigate some suspicious findings in his lungs. But doctors found something else concerning instead.

Rhodes has lived in southwestern Pennsylvania for many years. He owned a print shop in Waynesburg, Rhodes and Hammers Printing. After selling the business to MPB Print & Sign Superstore with his business partner, he retired and moved to Deep Valley, a near the West Virginia border.

“If you blink, you’ll miss it,” he says, describing his hometown.

Despite his early retirement, Rhodes has kept busy. He and his wife, Pam, own a woodworking business, creating various projects from furniture to beautiful hand-crafted wooden bowls. They have shipped their creations as far as Rome. The husband and wife make the perfect team. Rhodes says his wife acts as his eyes, as his vision has been impaired for some time.

Though he still had to travel over an hour to WHS Washington Hospital, Rhodes says that traveling to Pittsburgh or another city was out of the question.

“If I would have had to go to Pittsburgh, I wouldn’t have gotten the treatment,” he states matter-of-factly.

Fortunately, Rhodes and others living in the area have access to some of the most advanced cancer care close to home.

For over a decade, Washington Health System has partnered

with UPMC Hillman Cancer Center to bring state-of-the-art radiation therapy, improved diagnostic capabilities and other support services to cancer patients right in their own communities. UPMC Hillman Cancer Center is one of the largest integrated cancer networks in the nation, with more than 70 treatment facilities located in local communities in Pennsylvania, western New York, northern Maryland and eastern Ohio. This partnership provides area doctors and patients local access to the latest and most advanced treatments from expert radiation oncologists.

“I have to admit, at first, my wife and I did have a bit of concern about the partnership with UPMC and being part of a big healthcare system,” says Rhodes. “But we worked closely with our WHS urologist, Dr. Damon Hoffman, and he relieved all of my concerns.”

The team of doctors was deciding on a course of treatment for Rhodes and had differing opinions on whether he should undergo a hormone treatment, often used to supplement radiation treatment for prostate cancer. His doctor consulted with other doctors from UPMC, and they decided to move forward with the hormone treatment as an additional safeguard to treat his cancer. After seeing the thoughtful consideration that went into this recommendation and the collaboration among doctors, Rhodes was fully confident in his care team and their decisions.

Rhodes’ treatment plan included placing fiducial markers, which are tiny metal objects about the size of a grain of rice. These markers are positioned in the prostate to provide a target for the provider to line up the beams of radiation. This ensures that the treatment focuses highly on the tumor and can help avoid affecting healthy tissue. It also acts as a blueprint so that each radiation treatment is delivered the same way each time. The fiducial markers can remain in the patient’s body for the rest of their life without risk to their health.

In addition to fiducial marker placement and hormone treatments, Rhodes received external radiation treatments at Washington Health System Radiation Oncology, in partnership with UPMC Hillman Cancer Center, five days a week for five and a half weeks for a total of 28 treatments. Technological advancements in radiation oncology have reduced treatments for patients. In the case of Rhodes, the standard would have been nine weeks. Despite the daily travel required to get to his treatments, Mr. Rhodes says it was much more convenient than driving every day to Pittsburgh. He praises his team of doctors and nurses, commending them on going above and beyond to make his treatments as comfortable as possible and helping answer all his questions.

Today, Rhodes is several weeks out from the end of his treatment and is cancer-free. He credits his treatment’s success to his doctor’s expertise and the collaboration of other medical experts. The partnership between WHS and UPMC allowed doctors to determine the best course of treatment, resulting in the best outcome, all while allowing the patient to remain close to home. Rhodes looks forward to many more years of using his creative gifts and perfecting his woodworking with his wife.

• Easily accessible from Toll Hwy 43, I-70 & Route 88

• New MMVTA Bus Service Available

• Experienced physicians, nurses and anesthesiology staff

• State-of-the art equipment and procedures

• Joint Commission Accredited

• FREE and convenient parking

• Comfortable waiting area for families

Pain Management:

Anthony Cuneo, MD

Gastroenterology:

Nicholas Bellicini, DO

Bridger Clarke MD

Jung-Min Lee, MD

Lisa Oliva, DO

Robert Pagano, MD

Theresa Schuerle, DO

• Ophthalmology (Cataract, Glaucoma,Corneal)

• Pain Management

• Gastroenterology

• Orthopaedics

• General Surgery

• Podiatry

Podiatry: Khoi Vo, DPM

Colon/Rectal:

Steven Esser, MD

Orthopaedic Surgery: Vincent Ripepi, DO

Allan Tissenbaum, MD

Justin Zenner, MD

Ophthalmology:

Thomas Findlan, DO

Charles Kent MD

Anagha Medsinge, MD

James Mondzelewski, MD

Julia Polat, MD

Aaron Wang, MD

General Surgery: Hiram Gonzalez-Ortiz, MD

Prakorb Isariyawongse, MD

Elevate your coffee experience at Houston Cream and Sugar Coffee Co.

By Michele Gillis

When you visit Houston Cream and Sugar Coffee Co., be prepared to not only drink coffee but to experience it as well.

“Everyone should have a spot where they feel comfortable and not feel like they are rushed, especially if they are a new coffee drinker,” said Emily Owen, owner of Houston Cream and Sugar Coffee Co. “Coffee is a complex thing, it can honestly feel like learning a new language. The last thing someone who is trying to learn about it needs is to be rushed or left in the dark. I wanted to be able to connect with guests while also helping answer any questions about coffee.”

Owen and her boyfriend, Albert Sanchez, opened Houston Cream and Sugar Coffee Co. in August 2023, mainly because she loves coffee. The funny thing is that she was raised in a home where no one drank coffee, but once she tried it, she was hooked.

Before opening her coffee shop, Owen worked at a big coffee chain, where she gained valuable knowledge about coffee, management and running a business.

“Working at a big coffee chain beforehand, I was given the opportunity to try various roasts of coffee, as well as a plethora of flavor combinations that pair well with different coffee,” said Owen.

Currently, Owen and her boyfriend run the entire operation with the help of her parents.

“We share responsibility for baking, preparing everything in the morning, making beverages and just about everything in between,” said Owen. “My parents come in to help us clean the coffee shop at the end of the day, and my mom is a huge help with miscellaneous tasks that are incredibly important for day-to-day operation.”

Owen wanted to create a more personal space than a drive-thru coffee stop at a big chain.

“I was really excited when they first opened,” said Amber Boyle Hodgkiss. “I drove past the storefront before they even opened and found their Instagram. So I was impatiently waiting till their opening. I have been going to Houston Cream and Sugar Coffee Co. regularly since they’ve opened.”

Hodgkiss said she loves coffee and trying new shops.

“I would rather support a small business, and supporting them is so easy when everything I’ve had from them has been delicious,” she said. “Emily and Albert are always so kind and welcoming. With Emily’s expertise, I get to try an array of flavors I might not have chosen on my own. The baked goods are always a hit with my family, too. My husband loves their chocolate cookies and always requests something when I say I’m going there.”

There is nothing better to pair with a good cup of coffee than a yummy baked good, and you will find scratch-baked varieties available at Houston Cream and Sugar Coffee Co.

“Scratch-baked cookies, deliciously crafted cupcakes and scrumptious muffins taste so much better when there is love and care put into the recipes, rather than mass-produced products that lose the personal touch of baking,” said Owen.

The coffee shop sells a variety of coffee beverages, teas, other non-coffee drinks and baked goods. They have recently started offering beverage flights, four smaller-sized beverages that have a common theme. “Right now, we have St. Patrick’s Day flights, and soon we will have Easter flights, both of a coffee and a non-coffee version, varying from beverages like lattes, cold brews, hot chocolates, and Lotus Energy,” said Owen. “We make our milk hot chocolate and our chai in-house, which has grown popular with our guests. Our hot coffee is one of our best sellers, as we use Pennsylvania-locally roasted coffee for all of our coffee that is roasted to order, providing the freshest coffee we can.”

Houston’s Cream and Sugar Coffee Co.’s monthly specials are also very popular.

They are crafted beverages that include coffee and non-coffee drinks, various drinks with different flavors inspired by guest drinks, combinations that Owen has tried and holiday-themed beverages. Some examples of their monthly specials are the berry bestie mocha for Valentine’s Day, a chocolate latte with blackberry and salted caramel, and a nutty laddy latte made with pistachio and vanilla bean. Owen said they also have many sugar-free syrups, including flavors like English toffee, toasted marshmallow and strawberry.

“Our non-coffee beverages are just as exciting, varying from matcha lattes, chai lattes, a variety of hot and iced teas, smoothies and Lotus Energy drinks, which are a naturally caffeinated beverage,” said Owen. “Our baked goods are baked right in the store. Our top sellers are our chocolate chip cookies and banana chocolate chip muffins. Both are packed with three different types of chocolate and are the perfect choice for any time of day. Our frosted sugar cookie is a newer addition that has been well-liked.”

Owen said they chose the name because including Houston in the name was important to her.

“The city that was so gracious enough to welcome us as a small business,” said Owen. “Having both cream, often associated with coffee, and sugar, often associated with bakery items, I thought it was only fitting for our name.”

Although there are no other coffee shops in Houston, Owen said there are some fantastic local coffee shops in the neighboring cities.

Houston Cream and Sugar Coffee Co. is right across from Enzo’s Barbershop and Voodoo Brewery, just a block from Jimmy Z’s Pizza.

“We have all kinds of guests, from people looking for just a good cup of hot coffee to someone who wants to try something new every time they come in. We have something for just about everyone,” said Owen. “Notably, we have a lot of hard-working nurses who visit us.”

Owen said many guests who work from home and come in during the week can utilize their free Wi-Fi and charging stations to continue their work day.

“We also have families who like to come in on the weekends to enjoy a Sunday together or to pick up some afternoon drinks and goodies,” said Owen. “We welcome everyone to our coffee shop, especially those who might have a sweet tooth.”

They are also starting to accommodate special events in our building. They have held birthday parties and a few meetings at the coffee shop but are open to more. Owen said that they can only have smaller groups of less than 25 people at this time but are hoping to expand.

Owen looks forward to embedding themselves in the community and being a place for the community to gather, relax and hold small events. “We are so happy to have the opportunity to be a part of the Houston community, and we are so excited to continue to learn and grow,” said Owen. “We appreciate everyone who has welcomed us with open arms. As we continue to grow, we will expand our menu for beverages and baked goods. Our first addition to this is popping boba, which can be added to beverages on our menu. We now have it available in strawberry flavor, but we will add blueberry popping boba very soon.”

The shop’s building has housed two dance studios and an insurance company. It underwent extensive renovations, such as removing a long wall of mirrors, to create a warm and cozy atmosphere for the coffee shop customers. Still, the owners are happy with the results. “The building may not look huge on the outside, but there is a lot of space,” said Owen. ”We have two separate rooms for enjoying coffee, getting some work done, playing cards with friends or just enjoying a friend’s company. The coffee happens in the middle of our building where we have a table and additional seating where you can relax.”

They are open Wednesday through Sunday. Hours are 7 a.m. - 4 p.m. Wednesday through Friday and 7 a.m. - 3 p.m. Saturday and Sunday. They hope to extend the hours in the future.

Houston Cream and Sugar Coffee Co. is located at 24 West Pike St. in Houston. For more information, visit facebook.com/creamandsugarcoffeeco, instagram.com/houstoncreamandsugarcoffee.co or houstoncscoffeeco.com.

Opposite Page Top:

The Houston Cream and Sugar Coffee Co. demonstrates creativity by offering flights for their customers to sample several creations at once.

Opposite Page Bottom

Emily Owen and Albert Sanchez own Houston Cream and Sugar Coffee Co.

There is something for everyone, including an iced chai latte, a monster cookie filled with M&Ms, Oreos and white chocolate chips, a chocolate chip cookie and a Blue Lotus energy drink with blue raspberry syrup.

Midway native builds an impressive lifelong career in art

Story and photos by Dave Zuchowski

Take just one look at Kathleen Zimbicki’s house in Rennerdale, painted in bright blues, yellows and pinks, and you know the woman has an artistic bent. And you’d be right. She just turned 90 years old this April, and Zimbicki has immersed herself in art her entire life.

“Although I grew up in a musical family, I consider myself the sour note,” said Zimbicki, born and raised in Midway. “Soon, I realized my greatest passion was art, not music.”

Many of her earliest works, images of creatures real and imagined, first appeared in her father’s book, much to his chagrin. They still can be found in many of her later works, including those of today.

In 1955, the artist married Mike Zimbicki, an Olympic trial soccer player from Heidelberg. As newlyweds, they looked for a house between her home and his and settled in Rennerdale, where they’ve lived since 1957 and raised their family of four.

“It’s a great place to live, one that’s out of the way, yet close to I-79 and the city,” she said.

Besides Zimbicki, who’s become a legend in Pittsburgh’s art world and a winner of many awards and honors, another noteworthy resident of Rennerdale she likes to mention is William T. Kerr (18681953), the founder of Flag Day and the president of the American Flag Day Association for 50 years.

Early on, Zimbicki experimented in oils, but when her 2-year-old daughter accidentally swallowed some turpentine used to thin her paint, she switched to watercolors, a medium she said she‘s “fallen in love with.” In 1995, she was the only living artist included in “American Masters of Watercolor: A 100-Year Survey.”

In 1976, she opened Gallery Z on Pittsburgh’s South Side, where she exhibited the works of hundreds of veteran and up-and-coming artists, and operated the gallery until 2003.

Besides painting, Zimbicki said she also loves teaching, a skill she’s used both here in the United States as well as abroad in places like Italy, the United Kingdom, Australia and Canada.

Zimbicki said that, although her art has been labeled “magical realism,” she continues to explore new and different approaches, media and techniques, like her current involvement in what she calls molas, stitches and fabric designs indigenous to Panama and Central America.

During the pandemic and recently widowed after 64 years of married life, she said she thought she’d go crazy if she didn’t find something else to do. To get out of the house, she began sketching and taking photos of Rennerdale houses from her car, which she then took home and painted.

“In the heyday of the steel industry, people from Pittsburgh came to Rennerdale and built cottages as a way to escape the smoke of

the city,” Zimbicki said. “When I posted the photos of the houses I painted on Facebook, people started to suggest I put together a book. As the project developed, my intention was for every family to tell their story of how they came here and why.”

Published in 2022, the 588-page book, “Remembering Rennerdale,“ celebrated the town’s 125th anniversary.

One of Zimbicki’s latest projects is built on some of her unfinished or unsuccessful paintings. The idea took off last May with her granddaughter, Keli Seech, and her kindergarten class. The students took markers and drew all over paintings Zimbicki provided.

“I didn’t mind when they drew all over them, although I got a little hesitant when it came to a Mondrian-style painting I did because it was a pretty good piece,” she said. “I gave them the markers and let them do what they wanted. Sometimes, they’d go for a light space; sometimes, a dark. Mostly, it was fun for me to see what they’d do.” Since then, her great-grandchildren and neighbor’s children have contributed to the collection.

Known for posting everything and anything on Facebook, she added photos of the worked-over paintings and was surprised by the response.

“Some of the best artists in Pittsburgh said they loved them,” she said. When Patricia Bellan-Gillen, an artist from Burgettstown who recently retired from Carnegie Mellon University after 29 years as a professor in the School of Art, saw them, she took photos of them and sent them to Jane Werner, executive director of the Children’s Museum. Werner liked them so much that she arranged an exhibit at the museum.

The exhibit titled KZ+Friends opened on April 5 with a reception and is up through April 30. Entrance is included in the price of the museum admission fee.

For a personal and sentimental touch, the exhibit invitation is one of the paintings marked over by Zimbicki’s own great-grandchildren, Luna and Dash.

“Kathleen has been doing interesting work inviting kids to contribute to her artworks, and we thought it would be fun to showcase this work at the Children’s Museum,” said Lacey Murray, associate director of creative experiences.

“She also scheduled a drop-in style public program with our visitors on April 6, where she made art with visitors in the same manor as the work produced for this show. We like to ‘pull back the curtain,’ so to say, and share artist’s process with our young visitors to inspire them and show them that they too can make art.”

Kathleen Zimbicki holding a copy of her book “Remembering Rennerdale.” The artist shows one of her collaborations with children.

Driven by Hope gives back

By Michele Gillis

The Washington Auto Mall, a family-owned car dealership, has strong ties to the community and has always believed in supporting the community and giving back.

The Washington Auto Mall launched its Driven by Hope program in January to get employees more involved in where their charitable donations were directed.

“We were talking about getting our employees more involved in the community and knowing what we do for the community as far as where corporate donations go,” said Jennifer Trapuzzano, marketing director for Washington Auto Mall. “We started talking about how we could do that, and Driven by Hope just kind of evolved.”

She and the general managers discussed creating an internal organization or a committee and letting their employees choose who they gave to, and Driven by Hope was born.

They wanted the name to reflect who they were and what they wanted to do.

“We were trying to come up with a name that was car-related or auto-related,” said Trapuzzano. “We just sort of started brainstorming and liked a bunch, didn’t like a bunch and Driven by Hope just kind of came out.”

A committee of six Washington Auto Mall employees meets quarterly and has the pleasure of deciding which Washington County nonprofits will be chosen each month to be gifted $1,000 to help them improve the lives of community members.

“It’s going to evolve and change,” said Trapuzzano. “I really don’t know how. I would love for it to be an actual organization and not just a committee. I think it is going to change because the employees are pretty excited about it and getting to choose the recipient.”

In addition to the funds, the recipient is also featured in an article with photos in the Observer-Reporter detailing their organization’s mission and how community members can help.

“Being part of Driven by Hope and giving to organizations in our community has been fun and fulfilling. It makes me feel valued as an employee,” said Sara Hall, an employee of Washington Auto Mall and Driven by Hope committee member.

January’s recipient was The Trevor Popeck Foundation, which is a nonprofit that has a goal of fundraising to help offset medical expenses for children who must undergo eye surgeries.

“We chose the Trevor Popeck Foundation because there is an individual in our organization with a degenerative eye condition, so it was close to home,” said Trapuzzano

Laurie Popeck said they were honored to be the first award recipient.

“Since we are a new nonprofit, the thousand dollars was deposited to our bank account and is honestly sitting there in hopes that once we reach a goal of at least $10,000, we can start giving money back to those who need it,” said Popeck. Our mission is ‘A Foundation for Sight: A World of Possibility,’ and our goal is to help those who need help offset medical expenses for various eye-related ailments.”

February’s recipient was Jameson’s Army, which helps families touched by congenital heart defects. Trapuzzano said they chose that nonprofit to support American Heart Month by supporting a local nonprofit that has helped many families.

March’s recipient was Impacted, Inc., an organization focused on spreading awareness and support for families impacted by head injuries.

“This donation goes toward our $10,000 scholarship awards,” said Pattiann Burton. “We are excited and super proud to be chosen for March as it is National Brain Injury Awareness Month.”

The Driven by Hope committee has a list of about 40 nonprofits. All nonprofits must be based in Washington County and be a 501(c)(3).

“We would like them to be small, where a $1,000 will make a big difference to them,” said Trapuzzano. “We want to help small organizations that are doing big things.”

Keep an eye out for Driven by Hope to become more involved in the community and attend various community events as they evolve and grow into their own.

Take a trip to Greece, but leave your passport at home

By Michele gillis

When you enter So Blue Greek Ceramics and Gifts, the sights, sounds and scents meld together to welcome customers to experience a small piece of Greece right in their hometown.

“It’s a trip to the shops of Greece without a passport,” said Kathy Dimataris, a customer of the store. I first found So Blue when a friend took me to their shop in Canonsburg. They have so many great and unique items available, and the atmosphere from the owners, Elizabeth and Maria, makes the shop feel warm and familiar even on your first visit.”

Dimataris said the uniqueness of the store keeps drawing her back in.

“I have since returned and purchased many more items that are so unique, I have never seen them anywhere before,” she said. “What I really appreciate above all of that is they also carry some items from a few local sources that go back into the community and support good causes within the community.”

So Blue Greek Ceramics and Gifts, which opened in December 2023, is owned by the mother-daughter team Elizabeth Chiarel and Maria Chiarel Diamond, who recently relocated to Canonsburg.

Chiarel said she named the store So Blue because the beaches in Greece have the bluest water she has ever seen.

The store may be new, but the love of Greek ceramics is not. In 1999, Chiarel was searching for a source of Greek ceramics that could be used for serving.

“I have always loved Greek ceramics since I was a young girl,” said Chiarel. “I spent my summers going to Greece to visit my grandparents. Both of my parents are Greek immigrants.” She visited Greece with her family, found a local shop she liked and started shipping from one workshop only at first.

“My first ever shipment came in 2002, so I have been in business, technically, since 2002,” said Chiarel. “Back then, I would sell at Greek festivals, Christmas markets or home shows.”

Over the years, she has ventured back to Greece to source different workshops to grow her collection.

In 2019, she was ready to get a website started, but then COVID happened. In 2020, her daughter was home, so she took over the job of creating a website and a social media presence for the business.

“I didn’t have any professional background in making an e-commerce site, but I figured out how to put us on Shopify,” said Diamond. “Along with the website, I wanted to establish a social media presence. It is a lot of work to grow your followers and, hopefully, your customer base. That has been my job for the last four years.”

The store’s interior is brightly lit and transports you to the Greek islands.

Elizabeth Chiarel and Maria Chiarel Diamond, a mother-daughter team, own So Blue Greek Ceramics and Gifts.

Chiarel and Diamond both work together perusing Greek ceramic catalogs to decide what items they want in their shop.

Items in the shop include ceramics, candles, soaps, table linens, pillows, towels and art prints.

“We have jewelry from Athens and handbags from a mother-daughter team in Northern Greece,” said Chiarel.

The store’s items tout the iconic images you would think of when picturing Greece, including Greek island scenes, whitewashed buildings, and blue dome churches.

All the items in the shop are made in or inspired by Greece.

“We have a lot of works by Greek-American artists and companies,” said Diamond. “We have some soap and lotion from a Greek-American family in California and candles from a Greek lady in New York and another in West Virginia.”

They added shelf-stable pantry items, including Kalamata olives, olive oil, vinegar, Greek chocolates, Greek cookies and Ouzo-flavored candy.

“We are hoping to get some Greek honey and some more savory snacks like potato chips,” said Diamond.

Chiarel said business has been good since opening, and she is excited about how the Canonsburg community supports small businesses.

“There is a lot of walk-in traffic here,” said Chiarel. “We even had a client base before we even opened the store because of the website. We even had customers from the Pittsburgh area buying from us online. So we had a combination of that and local people just walking around. Canonsburg, the town itself, does a lot to encourage people to come down here because the town is kind of going through a revitalization where older buildings are being renovated, and they are bringing stores like this in.”

The store’s hours are Wednesday through Friday from 11 a.m. to 5 p.m. and Saturday from 11 a.m. to 4 p.m. Patrons can also call for an appointment to shop. So Blue is located at 36 W. Pike St. For more information, visit sobluegreekceramics.com.

Top: So Blue Ceramics and Gifts proudly displays plates, prints, mugs, soaps, pillow covers, and more from Greece on its shelves.

Bottom: Beautiful Greek ceramics painted in Athens, Naples and Samos.

Customers can now also enjoy a little taste of Greece as well at So Blue with the addition of pantry items from Greece.

at the Frank Sarris Public Library into Springreading

Summer Reading Camp Registration

Registration for the popular Summer Reading Camp is now open. This year’s theme is “Adventure Begins at Your Library.” Children’s librarian Jane McCullough is planning fantastic feats, daring deeds and sensational stories for this summer’s campers. Children who have completed kindergarten through fourth grade are welcome to register. Both registration paperwork and payment are due at the time of sign-up. The cost is $20 per week per child.

Bigfoot Crossing

Bigfoot researcher and author Doug Waller of the Southeastern Ohio Society for Bigfoot Investigations will present this free program. Free parking is available in the library parking lot located on Murdock Street. April 27, 1 p.m.

LTC Accessible Small and Rural Communities

Grant Community conversation

Frank Sarris Public Library has been selected as one of 310 libraries to participate in round two of Libraries Transforming Communities: Accessible Small and Rural Communities. This American Library Association initiative provides community engagement and accessibility resources to small and rural libraries to help them better serve people with disabilities. This competitive award comes with a $10,000 grant to support the library in creating a memory care project for those diagnosed with dementia and experiencing mild to medium symptoms and their familial caregivers. We want to hear from patrons about how Frank Sarris Public Library can best meet the community’s need for this grant. Please contact Peggy Tseng, the executive director, with any suggestions or comments. Also, a community conversation will be scheduled in early summer.

Upcoming Programs

Adult Programming

FSPL Book Club: The book club reads fiction and nonfiction selections, including New York Times bestsellers. May’s book is “The Maid” by Nita Prose. June’s book is “Tom Lake” by Ann Patchett. Second Wednesday, 1 p.m.

Children’s Programming

Toddlers and Preschoolers

Note: For our full weekly children’s programming schedule for toddlers and preschoolers, please visit our event calendar at franksarrislibrary.org.

Monday

Cuddle Babies: This lap-sit program teaches infant body awareness through gentle tickles, bounces, songs, and stories. Ages 1-18 months. 10:15-10:45 a.m.

Tuesday

Toddler Tales: Exploring diverse themes, toddlers will engage in songs, stories, and activities in a fun, educational environment. Ages 2-4. 10:15-10:45 a.m.

Wednesday

Wiggles and Giggles: This program focuses on movement while introducing new vocabulary. Children also develop their gross motor, listening, and social skills during each session. Ages 2-5. 10:15-10:45 a.m.

Little Picassos: Inspire your child’s imagination and self-expression with hands-on art activities. Every week, there is a new make-and-take creation. Ages 2-5. 11:15 a.m. to noon.

Thursday

Jr. Engineers: At this storytime, children will explore STEAM (science, technology, engineering, art, and math) through stories and hands-on projects. Ages 3-5. 10:15-10:45 a.m.

School Readiness StoryPlay: Your child will enjoy songs, stories, and games as they develop essential skills such as listening during stories, early literacy skills, and following directions. Ages 4-6. 1-1:30 p.m.

School Age Children

Lego Club: Are you a fan of Legos? Do you want to show off your building skills? Come to the library and join other builders! Legos will be provided to use during the Lego Club. Ages 4+. Second and fourth Tuesdays, 4:30-5:30 p.m.; Second and fourth Saturdays, noon to 1 p.m.

Read to a Therapy Dog: Have a reluctant reader? A child with a penchant for puppies? Come to the library for the opportunity to read to a therapy dog. This program is an excellent motivator for reluctant readers and a treat for those who love dogs. Ages 5+. Second and fourth Tuesdays, 4:30-5:30 p.m.; Second Saturday, noon to 1 p.m.

Top 20 things to do in May

By Heather Stitt, Macaroni Kid publisher

Macaroni Kid is all about finding your (affordable) family fun. There are so many fun family activities happening in and around Washington County in May, and we’ve got our favorites below. For more details, visit our website for location, hours and more. Have an event to submit? Visit canonsburg.macaronikid.com/events/submit, or sign up for our free newsletter at canonsburg.macaronikid.com/subscribe.

Can’t find what you’re looking for? There’s more family fun in the Washington County MacKid Calendar.

• May 3: First Friday and Star Party

• May 3-5: Kid Mania Kids Resale

• May 4: Lowe’s Kids Workshop - Butterfly Biome and Home Depot Kids Workshop

• May 4-5: Bank of America Museums on Us

• May 7: Preschool at the Park: Salamander Tales and Campus Life at the Armory

• May 9: Homeschool: Magnified Mingo

• May 11: Touch a Truck

• May 12: Washington Wild Things: Kids Eat Free and Free Admission

• May 14: No Tweet Bird Watching 101 - May Migrants

• May 16: Evening Paddle at Cross Creek Park

• May 17-19: Children’s Theater Festival

• May 18: The National Road Festival, Pike Days and Community Day at Upper St. Clair

• May 20: Tween Maker Monday and Family Lego Night

• May 21: Hiking Series: Discover Mingo Creek Park

• May 22: Mornings in Mingo

• May 23: Nature Family Trivia Night

• May 24: Family Night at the Greater Pittsburgh Food Truck Festival

• May 25: Farm Heritage Day at the SpringHouse (free admission but purchase tickets for attractions)

• May 26: Washington Wild Things: Kids Eat Free and Free Admission and Fish-for-Free Day

• May 29: Blastin’ Balloons Archery

Find out more information about all these events in our calendar.

Plus more (not-quite-free) fun this month:

Half Price Tuesday at Top Golf

Yoga In The Park (just $5)

Good Fridays at The Warhol (half-price museum admission after 5 p.m.)

These events were compiled in March to make this edition. Please check the Macaroni Kid calendar for even more events as they come in daily. Never miss a family event, giveaway, parenting resource or more. Find it all in your inbox each week via our free newsletter.

“You Can’t Dodge the Cause” inspires kindness within Muse Elementary

Courtesy of Canon-McMillan School District

Within the Canon-McMillan School District, Muse Elementary School is fostering a culture of compassion and community service, led by the efforts of student Isabella Tatano. Isabella’s journey of kindness began with noticing someone in need, igniting a deep-seated desire to positively impact her community.

Isabella’s empathy and determination have since blossomed into a series of initiatives, including “Isabella’s Happiness Food Drive,” to alleviate food insecurity for families in Washington County. Her efforts, which began with a lemonade stand fundraiser earlier this summer, have garnered significant donations for local food banks.

Isabella’s spirit of giving has inspired her peers and teachers at Muse Elementary School. Jennifer Stealey, a teacher at the school, recognized Isabella’s exceptional character and sought to amplify her impact. Collaborating with physical education teacher Tara Chiesa, Stealey devised “You Can’t Dodge the Cause,” a dodgeball tournament for third and fourth-grade students.

While providing an active incentive for students to get involved, the tournament also served as a platform to collect food and donations for “Isabella’s Happiness Food Drive.” Students in third and fourth-

grade classes earned dodge points for contributing to the drive, with two teams earning a bye in the tournament as a reward. Isabella herself handpicked a dedicated team of students to tally the collected items each morning.

With the entire school rallying behind the cause, over 1,100 pounds of food and $180 in cash donations were collected, enabling the food bank to assist approximately 500 families. The tournament will conclude with one winner from third grade and one winner from fourth grade each earning the Golden Dodgeball Award, followed by a thrilling teachers versus students game.

Beyond the excitement of the tournament, the primary goal of “You Can’t Dodge the Cause” is to instill in students the joy of helping others. Isabella’s compassionate leadership exemplifies the values of empathy and generosity, inspiring a lasting impact on the school community.

As Muse Elementary School continues to champion kindness and compassion, Isabella’s story reminds us that age is no barrier to making a meaningful difference in the world. Her spirit of service illuminates a path for others to follow, shaping a brighter future for all.

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