Mon Valley Magazine - Sept./Oct. 2025 by SWPA Special Publications

LENZI’S

14 TO THE RESCUE: 412 FOOD RESCUE EXPANDING SERVICES INTO MON VALLEY

18 BROWNSVILLE NATIVE BALANCES LAW CAREER WITH SINGING IN TOMMY DORSEY ORCHESTRA

from the editor

ROOTING FOR NONPROFITS

One of my favorite aspects of this job is the chance to collaborate with so many nonprofits in our community. Every time I talk with someone from a local organization, I’m reminded of how much good is happening right here. I get to learn about new organizations or shine the spotlight on people who have been doing the work under the radar without the recognition they deserve.

There’s a nonprofit organization that’s moving into the Mon Valley, and they’re looking for your help. Our cover story features 412 Food Rescue, which partners with other nonprofits to help combat food waste and insecurity. Volunteers, dubbed “food heroes,” help save food that would otherwise be thrown away and get it in the hands of people who need it. On the cover is 412 Food Rescue’s mascot, Rooty.

It’s a privilege to share this nonprofit’s story and highlight its work. I hope as you read through this edition, you’ll feel the same spark of inspiration I do every time I connect with these incredible people and groups.

Thank you so much for reading. If you have a story idea or suggestion, I’d love to hear from you. If you have thoughts or ideas for items to include in an upcoming edition, please get in touch. You can reach me at tthurston@observer-reporter.com or 724222-2200, ext. 2421.

All my best,

The staff at The Residence at Hilltop continually strives to provide the best quality lifestyle for each and every resident. Our residents truly become part of the family.

This dedication, teamed with a beautiful and functional environment is why neighbors, family and friends throughout the Monongahela Valley and surrounding communities now call The Residence at Hilltop home.

Looking for Dedicated RCA’s to join our team at Residence at Hilltop. As a Resident Care Aide, you will strive to make the residents experience outstanding.

* Assist residents with daily life functions such as bathing, dressing, personal hygiene,etc.

* Assist in the ambulation of resident to and from activities, dining room and other locations as needed.

* Assume responsibility for the safety and redirection of residents in the facility.

* Other duties as assigned.

Please apply at: careers.phhealthcare.org to learn more! Also, get extra cash by referring a friend through the referral program!

The Residence at Hilltop

25, Margaret loved to get together with friends.

At 75, she still can.

25 years of keeping seniors independent in their homes.

Community LIFE helps seniors conﬁdently and safely live at home with an all-inclusive program and insurance plan. With eight Health and Wellness Centers throughout the region and transportation provided, you can drop by and have a cup of coﬀee, laugh with friends, and take care of your health all at once. For a community that’s full of LIFE, call 866-419-1693 or visit commlife.org to learn more.

Lenzi’s Italian Restaurant celebrates 85 years

By Michele Gillis

Photos courtesy of Lenzi’s Italian Restaurant

Lenzi’s Italian Restaurant has lasted 85 years in business by staying true to its roots — a family-run business.

“Family is everything to us,” said John Timko, 75, current owner of the restaurant, who has been running the restaurant for the past 30 years.

The meals they serve evoke a nostalgic feeling in customers, reminding them of Sunday dinners with their family. Timko was born in 1950 and spent his entire childhood at the restaurant. Later on, as his family members grew older, he and his wife took over the restaurant.

His two sons, Jay and Tim, also worked at the restaurant during their high school years. After college, where they earned degrees in management and finance, both decided to stay in the business. His youngest son, Tim’s wife, Jennifer, earned a degree in accounting and is also working with them.

“Those three run the business now, and they will continue with it, and it will thrive,” said Timko.

Lenzi’s is not a large establishment, which makes it a very unique and cozy place. Timko said they can seat about 40 people and that they get people from the tri-state area who travel there just to experience the unique restaurant.

“We are well-known throughout the Pittsburgh area, and we get a lot of people out of Pittsburgh as well,” Timko added. Timko said the location works for them as it has for the past 85 years.

“We never really wanted to move anywhere else,” he said. “They keep it full and they keep it going. My wife and I are semi-retired, but my wife takes care of the books and everything. And I still oversee a little bit of it, but the day-to-day operations are run by my two sons and daughter-in-law.”

Although the size of the building hasn’t changed since the early years, the menu has surely expanded. It’s essentially authentic Italian cuisine, with many American classics also included.

Lenzi’s offers 110 items on the menu daily and also runs specials. Jay and Tim are the chefs, and they create specials such as fresh-roasted turkey, roast beef, polenta, meatloaves and meatballs.

They will create five or six different sauces from scratch and prepare dishes such as Parmesan cream pasta with blackened shrimp over penne, meat and spinach ravioli with marinara sauce or pasta Italiano, which features crumbled hot sausage with peppers and onions. Timko said the biggest specials are their raviolis and gnocchi.

Another fan favorite is their signature one-pound hamburger, which is ground fresh and picked up from a local butcher shop each morning.

“The size and quality of the meals at this restaurant are totally unbelievable,” said Duke Post on the restaurant’s Facebook page. “(They provide) excellent service also.”

In addition to the restaurant, they also offer catering, allowing companies to focus on their teams and clients while Lenzi’s handles the food.

“The quality of the food is a big thing with me,” said Helen Pulaski, a customer of Lenzi’s. “They never disappoint. “My favorite is the veal parmesan. It is absolutely delicious.”

Jennifer became the pastry chef, and Lenzi’s offers about 10 to 15 desserts every day, but these are not traditional pies or cakes. She bakes items such as tiramisu, peanut butter pie, Oreo pie, cannolis, spumoni cakes, chocolate forest cake and more.

When COVID hit, they didn’t falter, but instead thrived.

“Well, we went just to a takeout service,” said Timko. “My sons and our business, our people stayed with us. We have people who are also third and fourth generation who have been with us the entire time. And they would call in. We would take the orders. They would pull in. You could almost say it was curb service because we would take the order out to

Above: Lenzi’s Italian Restaurant can sit 40 people comfortably Lenzi’s Restaurant is located at 228 Gee St. in Monongahela

the car. We survived through that with no difficulty.”

Timko’s grandfather, Piacentino Lenzi, was a coal miner. He was injured at work in 1939, and his wife, Bertha and his ten children wouldn’t let him go back into the mines, so he decided to open a restaurant in July 1940.

“Well, it wasn’t a restaurant,” said Timko. “It was just a little, what they called it at the time, a hot dog stand with curb service, and basically the foods were foot-long hot dogs, hamburgers and French fries. My grandmother made homemade pizza, and it just grew.”

They had added a small building to the little restaurant at that time and included a soft ice cream machine.

Later, three of the sisters took over the business in 1962. Due to road construction in the area, they decided to relocate to the back of the property and build a new building.

“From that time on, it was my aunt and two of her sisters, my mother, Liz, and another sister, Lib, that ran the restaurant,” said Timko.

“And from that, I was pretty much born into it.”

The exact opening date was July 20, 1940.

There is no plan for a big celebration. Instead, the family closed the restaurant and took a 10-day vacation to spend time together and celebrate their hard work together at the beach.

They did, however, receive a proclamation sponsored by Senator Camera Bartolotta recognizing the exceptional business that has stood the test of time and continues to honor their quality service to the citizens.

Over the years, people have suggested they expand or do things differently, but Timko said that’s not going to happen.

“We have found that our asset is family,” he said. “We keep it in the family, and the family oversees every aspect of it. I think it helps with our success. People come in, they want to see family. They want to deal with family. They know our product, and they know everything is homemade. They appreciate the quality of it and it has gotten us through 85 years, so you know, why fix it if it isn’t broke?”

Family is first to Lenzi’s restaurant owners and employees, which is why they are only open Monday through Friday from 11 a.m. to 7 p.m. and closed on all holidays.

“This restaurant is a quaint little place that has been serving the Mon Valley for decades,” said Troy Baldwin on Lenzi’s website. “The short time that my friend and I had to wait was well worth it. The food was exceptional, and the service was excellent! I currently live in New Jersey, but I grew up in the Mon Valley. Lenzi’s has been one of my favorite places to eat when I am back in town.”

Lenzi’s Restaurant is located at 228 Gee St. in Monongahela. For more information, visit the Facebook page or website.

Also available are the roast beef and fries with gravy special and the cheesesteak hoagie and fries.

Lenzi’s pastry chef, Jennifer, makes 10-15 homemade desserts daily. Liver and onions is a special on the menu.

At right, the one-pound hamburger, made with fresh ground beef from a local butcher, is served with onion rings. Spaghetti and meatballs and gnocchi are also popular dishes at Lenzi’s.

Donora Pool Company has You Covered

It’s coming close to the season in Western Pennsylvania that pool owners reluctantly accept—time to close the pool. For those looking for the best way to protect their pool over the winter, Tri State Pool Covers in Donora, PA has you covered, and might be able to help you extend your pool season.

The family-owned business was founded in 2009, in reaction to a growing need for a quality source of pool covers in the area. But the Suppo family’s experience with pools goes back further than that, with their custom pool company, Del Suppo Pools, which was founded in 1977. Almost fifty years ago, Del Suppo Sr. and his wife, Judy, built the business from the ground up. The business is now in the hands of their son, Del “Buster” Suppo Jr. and his wife and business partner, Jennifer. They offer custom built pools and regular maintenance services.

With the lack of quality local options for pool covers, creating a sister business for Del Suppo Pools was the solution.

“We had been installing automatic pool covers through DSI since 1991; however, because of the high interest, we knew we needed to have a dedicated avenue in which to provide this service,” says Jennifer Suppo.

The combined business model has been a great benefit for their pool customers, a one-stop-shop for all their pool needs.

“Many companies who offer auto cover services are not equipped to fix other issues that sometimes arise, for example, if a pool is found to have another structural issue, such as a need for a pool wall repair, many pool cover companies do not complete that type of work,” says Suppo.

Tri State Pool Covers install several types of pool covers—automatic pool covers, spa covers, and Loop-Loc covers. The choice for customers comes down to needs and budget. An automatic pool cover can be used all year round; it provides both safety and heat and chemical loss reduction benefits. The Loop-Loc cover is a winter-only cover but is also a safety cover when in use.

“The safety aspect of the automatic pool cover is always the number one reason a family considers this cover,” says Suppo.

“However, the extended swim season is a near second. We have an auto-cover and we open our swimming pool the first week of March and we close our pool the week before Thanksgiving. We also have customers who have the auto cover and keep their pool open year-round,” she says.

Perhaps even more important than their product offerings, Tri State Pool Covers prioritizes customer service and employee expertise. Their team regularly attends factory training and takes on servicing and repairs in addition to new installations.

“The continuous training helps our crew to be able to handle everything from installation to diagnosing and fixing a wide arrange of automatic pool covers. Many of the covers we work on were installed by others, and customers call us to come and problem solve, and fix their cover issues,” says Suppo.

Tri State offers cover maintenance to help keep their covers running smoothly, repairs when needed, fabric replacement once the cover has run its course, and they are open year-round for any customers questions or concerns.

As Mon Valley residents, the

region’s culture of hard work and community has influenced Tri State’s business model and reputation.

“Buster and I come from hard working families. I think that is the Mon-valley way. Buster’s dad and mom started this business, and it has been around this long because of their dedication to the craft and hard work,” says Suppo.

“My family were also residents of the Mon Valley area, and like Buster’s family, they were a hardworking family (my dad worked at Corning glass his whole life and my mom was a retired school teacher; as am I a retired education professor).”

Like many young people, Suppo remembers when she and Buster didn’t fully appreciate the Mon Valley area.

“As we get older, we realize that we live among hard working folks who care deeply about their families and communities. Like our neighbors, we put our head down and plow through our day, trying to meet the needs of our family and those around us.”

Group works to save food from landfills: 412 Food Rescue expanding services into Mon Valley

By April Barbe

An organization founded in 2015 is celebrating its 10th anniversary this year with plans to expand into the Mon Valley area.

412 Food Rescue’s mission is to prevent good food from being taken to the landfill.

“We rescue surplus food from retailers, wholesalers, farms and restaurants and deliver it directly to nonprofit partners who distribute it to individuals and families experiencing food insecurity,” said Kristie Abercrombie, director of logistics and operational strategy for 412 Food Rescue.

The group’s main office is located in East Liberty. They also operate from a location in Millvale, which houses the Good Food Project Kitchen, as well as the grocery bagging and FarmShare programs, Abercrombie said.

“We currently serve all seven counties in Western Pennsylvania, and we’re working diligently to expand our footprint in Washington County, with a special emphasis on reaching communities in the Mon Valley,” Abercrombie said.

She added there is not yet a physical location in Mon Valley, but 412 Food Rescue is “actively developing the infrastructure — building partnerships, recruiting volunteers and identifying food donors to support long-term, sustainable operations in the area.”

According to Abercrombie, Mon Valley has a high need for food access and a strong sense of community. She said the organization aims to make a difference by providing residents with more access to affordable, nutritious food.

“Our model is intentionally flexible so we can meet communities where they are and scale efficiently without the need for a centralized warehouse,” she said. “We are excited to become a deeper part of the Mon Valley community, and we invite everyone to get involved, whether as a food donor, a volunteer or a supporter of our mission.”

The group is also open to the possibility of cohabitation with an existing partner in Mon Valley if the right opportunity presents itself, Abercrombie added.

412 Food Rescue has rescued over 35 million pounds of food since 2015, equivalent to 29 million meals, and mitigated 69 million pounds of carbon dioxide through the efforts of 24,185 volunteers, who completed 218,389 rescues from 2,511 food donors to 4,600 nonprofit partners for distribution.

“We’ve seen firsthand how rising food costs have strained households and increased the number of people seeking help. At the same time, food waste continues to be a major issue. It’s heartbreaking and unnecessary. We’re working to close that gap by ensuring that good food doesn’t go to waste while people are going hungry,” Abercrombie said.

Photos courtesy of 412 Food Rescue

Volunteers are called “food rescue heroes”

The organization, founded in Pittsburgh, just hosted Rooted, a special celebration gala, on Sept. 13 at Rockwell Park.

The event featured 10 rescued dishes curated by local chefs, each one a tribute to a decade of service, sustenance and community.

“It’s a moment for reflection, gratitude and recommitment to our mission of ending food waste and hunger — together,” Abercrombie said.

412 Food Rescue is always looking for donors, including grocery stores, restaurants, farms, manufacturers and anyone in the food industry with surplus food.

“In the Mon Valley, we’re especially looking to connect with local schools and large-scale institutions (like hospitals) willing to donate excess food that would otherwise go to waste,” Abercrombie said.

Volunteers and financial contributions to support fleet, staff and operations are also welcome. Anyone may donate or learn more by visiting the website at 412foodrescue.org.

Abercrombie said there is a free app available on the website called Food Rescue Hero, where individuals interested in participating can sign up for rescues.

She said a food rescue takes less than an hour and can be done on the volunteer’s schedule. The app walks through the entire process.

“Our work sits at the intersection of food insecurity, sustainability and community. Every rescue not only feeds someone but also reduces greenhouse gas emissions. It’s a simple act with powerful results,” Abercrombie said.

Brownsville native balances law career with singing in Tommy Dorsey Orchestra

Story and photos by Dave Zuchowski

At a very young age, Christian Sesek’s parents took him to see a live stage production of “Annie.”

When the show was over, his mother asked him if performing was something he’d like to do. When he answered yes, Santa left him a VHS tape of the musical at Christmas.

“I eventually wore out the tape and knew every line and song,” Sesek said. “I also started to call my grandmother Annie because of her curly hair.”

At the age of 5, Sesek began taking voice lessons at the Cramer Performing Arts Studio in Uniontown. Before long, he was performing in community theater with Alabaster Productions, the Grange in Flatwoods and at the Geyer Performing Arts Center in Scottdale. Ironically, he once performed there in a production of “Oklahoma” with his future boss, attorney Jim Higinbotham.

Sesek continued his musical training with the Pittsburgh Civic Light Orchestra Academy in grades 5 through 8. During that

time, he landed roles in the children’s chorus in “Joseph and the Technicolor Dreamcoat” and a Pittsburgh Opera production of “Billy Budd.”

“The vocal coach I worked with the longest is Esther Spadaro of Clairton, a cousin of renowned band leader, Benny Benack.”

Nevertheless, in terms of the desire to perform, his most significant influence was when he discovered Frank Sinatra on another Christmas CD orchestrated by Nelson Riddle.

“I memorized every lyric and, before long, I was singing Sinatra and other crooners at nursing homes and community events,” he said. “Around the age of 10, at one of my first public paying gigs, I put a Maxwell House coffee can in front of the stage and earned $37 in tips. I still have a one-dollar bill from the gig, framed and mounted on a wall in my house.”

While he immersed himself in the world of Sinatra and friends, he also veered off into another area of interest. After watching the

Christian Sesek at the Higinbotham Law Offices in Uniontown

news coverage of the 2008 presidential election, he noticed that many of the candidates were lawyers, and he became enamored of the profession.

After enrolling in Duquesne University to pursue a degree in music with an elective in business studies, he sang with the university’s jazz band in his sophomore, junior and senior years under director and professor of music, Jeff Bush.

Following his graduation in 2018, Sesek continued his education by pursuing a law degree at Duquesne and graduated in 2021. While in law school, he sang regularly at parties and events, as well as at Gus’s Pub in Uniontown. There, one of his female fans took to passing around his fedora for tip money, from which he was able to buy his law books.

“During this time, I never marketed myself, but relied solely on word-of-mouth advertising,” he said.

With one more year of law school to go, he purchased a fixer-upper house in Republic in 2020. Preparing for his law exam, he studied at home for as many as ten hours a day for ten weeks. “It felt like I was working a full-time job,” he said.

Over the course of three days during the COVID-19 pandemic, he took the exam and passed on the first attempt. Now a certified attorney, he landed a job with the Mills Law Firm in Warrendale doing “a lot of contract negotiation for construction projects.” From 2021 through the fall of 2023, he commuted from home for an hour and 20 minutes each way. When the long hours and commute began to take a toll, he landed a job in Washington in November 2023, where he

worked on estate planning and administration, real estate and business transactions, and served as a solicitor for public sector clients.

Two months after taking the job at the Washington law firm, he got a momentous phone call from his former professor, Jeff Bush.

“Would you like to discuss a gig opportunity?” Bush asked. When the two men met over a glass of bourbon in Pittsburgh’s Cultural District, Bush asked him if he would be interested in becoming the vocalist for the Tommy Dorsey Orchestra.

“It was an opportunity I just couldn’t pass up,” Sesek said. “When I got back in my car, I was a little emotional, but Jeff’s asking me about the position reaffirmed to me that I was qualified to become the orchestra’s vocalist.”

Sesek said part of why he’s no longer working at the Washington law firm stems from his decision to pursue a path that allows him to honor both his passion for helping others through the practice of law and his creative drive to perform. He said he had to make a choice, and the opportunity to work with Mr. Higinbotham, whom he had known since he was very young, proved to be the right one. He has been with Higinbotham Law Offices since May 2025.

“Christian is an alum and one of my former students,” said Bush. “He performed with the jazz workshop at Duquesne, which is an ensemble that I conduct. I was always impressed with his professionalism, maturity and enthusiasm regarding the music of classic vocalists such as Frank Sinatra, Dean

Sesek performing at the 2025 Italian Festival in Uniontown

Sesek’s first performance with the first iteration of the Tommy Dorsey Orchestra came at the Avalon Theater in Easton, Maryland, in August 2024. It was the start of a string of seven gigs over a little more than a week. Starting back in February 2025, he expects to be on the road for about 40 gigs in 20 states. During this time, he will be on and off the road for a few days or over a weekend, and occasionally a bit longer when the band has a run of dates.

“My law clients always come first, but being involved in both aspects of my career gives me the opportunity to embrace all aspects of who and what I am,” he said.” One thing COVID did is taught us how to work remotely, which I now do when I’m on the road. I always said that I wanted to visit all 50 states by the time I turned 50. Now, at the age of 29, I’ve already been to 33.”

As someone who will visit 20 states and Ontario, Canada, this year, Sesek said he finds traveling invaluable. Getting to perform with the legacy orchestra and seeing new places, as well as meeting new people, is the icing on the cake.

“I consider the opportunity to have both careers a blessing,” he said. “As a kid from Brownsville who’s the first attorney in the family and the son of a blue-collar steelworker, I’m grateful to be able to follow in the footsteps of legendary Frank Sinatra, singing the same songbook. The excitement often spills over to my clients, some of whom attend my concerts.”

Writing about Sasek’s ability to balance his two careers, attorney Jim Higinbotham said, “I first met Christian when he was 10 years old. My wife and I have always enjoyed musical theater, but typically as members of the audience. However, about 20 years ago, we were asked by a friend who was directing a production of ‘Oklahoma’ to be in the ensemble. My wife and I agreed to participate, and Christian acted in the role of our son. Upon meeting Christian, I quickly realized he was extremely talented and mature beyond his years.

“Over the years, my wife and I continued to watch him grow and mature into the successful young man he is today. Christian started to work with Higinbotham Law Offices in May 2025. Since joining our firm, he has demonstrated an amazing ability to balance both of his passions: singing with the Tommy Dorsey Orchestra and practicing law. His skill as a lawyer is unquestionable. He has the ability to quickly identify the issues presented in any particular legal situation and the analytical skills to figure out a solution to the problem presented.”

“During our time together, he has demonstrated the ability to manage his time such that his work as a lawyer has not suffered, and he has met all his deadlines. In addition, I firmly believe his work as a performer is a real asset in his role as a lawyer. Specifically, I think his experience as a performer has given him the people skills that are so critical to be a good lawyer.”

Martin, Steve Lawrence, Bing Crosby, Nat Cole and others.”

DIGESTIVE HEALTH

Jungmin L. Lee, M.D.

If you’ve been experiencing any of these symptoms, EGD could be the key to uncovering the cause and ﬁnding relief.

Imagine you’ve been struggling with heartburn or discomfort in the stomach, and despite trying different remedies, the symptoms just won’t go away. This is where Upper Endoscopy (EGD) can help. EGD is a medical procedure that lets doctors examine your upper digestive system— the esophagus, stomach, and the beginning of the small intestine. With the help of a thin, ﬂexible tube with a camera, inserted gently through your mouth while you’re under sedation, doctors can get a close look to ﬁnd out what might be causing your symptoms.

Acid Reﬂux and the Role of EGD

For many people, the story starts with acid reflux—when stomach acid escapes into the esophagus, leading to heartburn. Some may also experience symptoms like a cough, a feeling of a lump in the throat, or even hoarseness. While acid reflux is common, untreated, it can lead to serious conditions like esophagitis or Barrett’s esophagus, a precursor to esophageal cancer. If acid reflux persists or new symptoms arise, your doctor may recommend an EGD to determine if these more severe conditions are present and ensure you get the right treatment.

Swallowing Difﬁculty and EGD for Diagnosis

Imagine sitting down to a meal and suddenly feeling like food won’t go down smoothly. This is a common experience for those with difﬁculty swallowing, a symptom that may be caused by esophageal narrowing, motility (peristalsis) issues, or something more serious like cancer. EGD allows doctors to directly see what’s happening inside the esophagus, identifying blockages, inﬂammation, or growths early, which is crucial for proper treatment and avoiding serious complications.

Abdominal Pain, Indigestion, and the Importance of EGD

Now consider a different scenario: you’ve been dealing with indigestion—nausea, bloating, or stomach pain that seems to linger. While indigestion often stems from benign causes like diet or stress, sometimes it’s a sign of more serious conditions like gastritis, ulcers, or even stomach cancer. EGD helps doctors rule out these more severe issues, ensuring that any potential problems are caught early and treated effectively.

If you’ve been experiencing any of these symptoms, EGD could be the key to uncovering the cause and ﬁnding relief. Talk to your doctor, call 412-232-8104, or visit https://www.pghgastro.com/ to schedule an appointment at Spartan Health Surgicenter with the specialists from Pittsburgh Gastroenterology Associates

Pittsburgh Gastroenterology Associates: 2589 Boyce Plaza Road, Suite 5 Pittsburgh PA 15241 • 412-232-8104 ofﬁce

Spartan Health Building 100 Stoops Drive, Suite 280 Monongahela PA 15063 • 412-232-8104 ofﬁce

Stomach Ulcer Normal Stomach

Jungmin L. Lee, M.D.

Gastroenterologist, Pittsburgh Gastroenterology Associates

Serving the Mon Valley since 2005, Spartan Health Surgicenter is a free-standing, Medicare certified, Joint Commission accredited, ambulatory surgery center located off of Coyle Curtain Road in Carroll Township.

Spartan strengthens the convenience of health care in the Mon Valley Community by providing greater comfort, more privacy and a relaxed environment for outpatient surgery center patients.