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TABLE OF CONTENTS
NOVEMBER 2017
Contents
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22 Photo by Jerry Stigliano
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Photo contributed
22 Love Your Neighbor:
Hope For Newport Community Garden Carole Conatser, Pastor Dave Kamphuis and Pastor Charles Hudson of Youngstown, Ohio, plant the seeds of faith and knowledge in children in the Youngstown area.
28 Spotlight: Flavors Of Life If spending time doing what you love, surrounded by people you love, is key to living well, then Ann Stigliano of Hermitage is living her best life.
32 Dignity In Dining One of the simple pleasures in life is enjoying a meal. Thanks to Karen Steffanus, residents of Countryside that require a pureed diet can enjoy their meals again.
34 Feeding The Body, Healing The Mind Hopewell Community, a self-sustaining farm in Mesopotamia, Ohio, believes in feeding its residents natural foods grown on-site, including fruits, vegetables, dairy and meat that each resident has had a part in growing and producing.
Photo contributed by Jim Fisher
DEPARTMENTS 08 Our View 10 Your Voice 14 Formidable Farmers –– Michael, Karen & Amelia Kovach 16 Health –– Living With Diabetes: What You Should Know About Healthy Choices 18 Expert Advice –– Healthy Chickens Are Happy Chickens 58 Creative Calling –– Easy Cheesy: Fresh Mozzarella At Home 60 Take Five –– Relaxation Essentials 62 Open Book –– Top Reads of 2017 64 Out & About –– Biba in Beaver 70 In Good Taste –– A Peck Of Pickled Produce 74 Win This – Tickets to Greenville Symphony Orchestra’s Holiday Concert 76 Community Views 80 Save the Date 82 Crossword Puzzle
38 Hearty Harvest Recipes Get a taste of Amish cooking with authentic recipes.
42 Field To Family: Amish Living
Join us as we admire the lifestyle of the Amish, which encourages a hard day’s work and an evening spent with family and loved ones. 6
ON THE COVER: Carole Conatser, garden manager of the Hope for Newport Community Garden, Youngstown Cover photo by Taylor Sherman
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OUR VIEW
Simply Delicious
T
he Farm-to-Fork Movement is here to stay — individuals, families and folks in the food-service industry are swapping out processed foods from chain stores for natural, local foods like meat and produce. Farm-to-fork not only tastes the best because food is at its freshest, but also helps support local businesses. This month, Valley Voices invites you to enjoy foods that are “Simply Delicious” — full of flavor and love. Start with the Kovach family, owners of Walnut Hill Farm in Sharpsville, and learn about their love for their land and the attention that they give to both their livestock and their customers throughout the region. Receive Expert Advice on raising your own chickens, from building a coop to harvesting fresh eggs, great in recipes or stand-alone. Then, find inspiration from a Youngstown community of young and old working together to provide for their neighborhood, both physically and spiritually. Maybe you will feel inclined to do a good deed for your neighborhood, too! Bask in the beauty of life with Ann Stigliano; an artist, gardener and cook who has never let her health get in the way of living her best.
Then, take a trip to Hopewell Community in Mesopotamia, Ohio, where therapeutic farming is used for those with mental illness, teaching the importance of nourishing both the body and the mind. Take a peek into the life of a community that lives the most simply — the Amish — in a pictorial spread, “Field to Family,” where local photographer, Jim Fisher, captures the beauty of nature and simplicity throughout Mercer and Lawrence counties. No culinary issue is complete without recipes and this month we are chock-full of farm-fresh flavors! Test out Amish recipes courtesy of Simple Life Tours in New Wilmington, make fresh mozzarella with ease with the help of Lori Brooke of Austintown, Ohio, or can your own garden selections with the help of Deacon Creek Farm LLC in Champion, Ohio. Thinking about heading out for dinner, but want to eat locally-sourced? Learn about Biba in Beaver during this month’s Out and About and enjoy local food with a Latin flair. As you prepare for the holidays, be sure to think about, and thank, the many farmers who provide our community with locally-sourced foods. After all, fresh always tastes the best. V
Taylor and the staff of Valley Voices
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YOUR VOICE
WE LOVE TO HEAR
From You Send your letters and editorial submissions to:
VALLEY VOICES C/O THE HERALD P.O. BOX 51 SHARON, PA 16146 or email to:
valleyvoicesmagazine @gmail.com *Letters may be edited for spelling, grammar and style
Autumn has always been my favorite time of the year. I really appreciate seeing the vibrant colors of nature. I also enjoyed reading about Corn Maze Madness. Carol Branch, Greenville
I enjoy everything in Valley Voices. You have a variety of articles that always catch my eye. Great magazine! Rachal Myers, Sharpsville If anyone ever thinks there is nothing to do in our area, they need to read Valley Voices magazine! Kathy Bauer, West Middlesex The highlights of the fall attractions were nice. I did not know there are so many in our region! Mary Jane Krivosh, West Middlesex
I liked reading the apple orchard stories. I take my grandkids to Apple Castle for a day out and then lunch every year before school starts. Kathleen DeVenney, Hermitage My wife is a breast cancer survivor and this is the month to celebrate her still being with me. Calvin Hudson, Volant I enjoyed ‘The Apple Doesn’t Fall Far’ and the Mercy Health story! Jamie Leonard, Hubbard, Ohio
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STAFF
November 2017 EDITOR Taylor Sherman taylor@valley-voices.com ADVERTISING SALES CONSULTANTS Wendy Hughes wendy@valley-voices.com Sarah Worthington sarah@valley-voices.com DESIGNER Tom Palko tom@valley-voices.com COPY EDITOR Lynn Saternow lsaternow@sharonherald.com CONTRIBUTOR Beckie Erwin GENERAL MANAGER Kelly Cummings kelly@sharonherald.com PUBLISHER Sharon Sorg ssorg@sharonherald.com
VALLEY VOICES is published by The Herald, 52 S. Dock St., Sharon, PA 16146, 724.981.6100 Copyright Š 2017 Newspaper Holdings Inc.
All submitted materials become property of Valley Voices. Letters and articles submitted for publication may be edited for style and content at the discretion of Valley Voices to meet the standards of the publication. Reproduction or use of editorial or pictorial content in any manner is prohibited without written permission from Valley Voices. Unsolicited manuscripts or photographs will not be returned unless accompanied by a self-addressed stamped envelope. Contributed articles are not necessarily the viewpoint of Valley Voices. Products or services advertised in this issue are not endorsed by Valley Voices. All rights reserved.
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For rates and information about advertising, please call one of the numbers listed below: Wendy Hughes 724.981.6100 ext. 226 Sarah Worthington 724.981.6100 ext. 228
COMMUNITY VIEWS
To submit your photos from a recent event, please call our editor, Taylor Sherman, at 724.981.6100 ext. 204.
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FORMIDABLE FARMERS
Karen, Michael & Amelia
Kovach
OWNERS OF WALNUT HILL FARM By Taylor Sherman
L
ocally-sourced ingredients stand in the forefront of farm-to-table, and Walnut Hill Farm in Sharpsville has the “farm” part covered. The grass-based, sustainable/regenerative farm with pasture-raised livestock has provided for the community since 2008, teaching families (and restaurants) the importance of knowing exactly where their food comes from. Owned and operated by the Kovach family: farmer Michael, farm stand manager Karen and helper Amelia, the farm has become a local staple in the food industry. “We started with a couple dozen mature laying hens and a couple hundred that we brooded through the winter,” Michael and Karen said. “The following spring, we installed new fence and started our first sheep and feeder cattle. We didn’t really know exactly what we were going to do in the beginning, but after working with chickens and planning for at least
one family cow, with the soils on our farm, livestock seemed the best use and most logical route. We started raising broilers on pasture the same year Michael, Amelia and Karen Kovach and added turkeys later in the summer for Thanksgiving.” this has become our favorite part of what Walnut Hill Farm has since grown to 18 we do (along with field trips we host from cow/calf pairs, an average of 15 to 20 classes, preschools, scout troops and “feeder cattle”, 40 ewes, 30 pigs, several farm organizations),” the family said. hundred laying hens, several thousand For the Kovachs, sharing their lifestyle broilers through the summer and about with their community is most gratifying. 250 turkeys for Thanksgiving. “Farming is more a lifestyle than an occu“Our farm-stand has evolved to become pation; to call it a job is to truly do it an inmore than just a place to come buy meat. justice,” Karen and Michael said. “As difAn awesome, well informed and constantferent as farming throughout the world ly growing cross-section of folks come can be, they all share one similarity: all out, and we think of all of them as our produce things that are fundamental to dear friends. Even in the dead of winter, our survival as a species. There is somegreat conversations take place around that thing special and deeply satisfying about counter! Recipes are shared, friends are that.” made, and stories are told. Unexpectedly, When free time allows, the Kovachs
have many hobbies. “Karen has always had a bit of wanderlust and enjoys days on the farm, hosting family birthday dinners, sharing time with family and friends, and is always trying to figure out a new knitting pattern, as well as cooking old family favorites and new recipes,” Michael said. For Michael, traveling and spending time with family are his favorite pastimes. “He is active in Pennsylvania Farmers Union and is their current vice president. He enjoys advocating for family farms and speaks to various groups about food and farming. He is active in the community and enjoys playing music with The Mighty Hellbenders as his favorite ‘respite’,” Karen said. And for Amelia, a freshman at Sharpsville High School, she loves to travel and, like her mother, hopes to study abroad. “A long time bibliophile, she enjoys playing piano and ukulele and ballet dancing,” her parents said.
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Q&A WHAT IS THE BIGGEST CHALLENGE YOU’VE FACED IN YOUR CAREER? HOW DID YOU OVERCOME IT? In farming, every day has a challenge! We are not sure we could narrow it to one thing; we overcome challenges by working to each other’s strengths, working together when necessary and dividing to conquer when that is a better approach. They are not all “wins”, but we do our best to overcome the big ones! WHAT IS YOUR BEST ACCOMPLISHMENT? That’s an easy one: our daughter, Amelia. WHAT IS YOUR FAVORITE MEAL? Chicken pot pie or beef barley soup. No … lentil soup. Or smoked turkey breast! Maybe the chuck roast we make with pepperoncini peppers. There are so many favorites! WHO IS YOUR BIGGEST INSPIRATION? First is our family of customers. Truly a diverse group, they run the gamut of folks who heard from a friend that our meats are the best, to folks who have decided to eat cleaner for their health, to those interested in keeping their food buying dollars local. We draw inspiration from every single visitor. In farming, our inspiration is Joel Salatin. Though we take liberties with and sometimes modify, his methods are our underlying approach. Regarding food, Michael Pollan (as best author) or Dan Barber (revolutionary chef, but also formidable author) are our picks. Deserving at least an honorable mention
would be local chefs, Chef Mark DiLorenzo of DiLorenzo’s Deli and Bakery and Chef John “Tank” Jurcisin of Magic Tree, who “get” the local thing — and do such great things with our products! HOW DOES FARMING IMPACT OUR REGION? We enjoy the best of all worlds here with population centers surrounded by the most bucolic of scenes. Geographically, northwestern Pennsylvania has the potential to be one of the most food-forward places in the country, with the greatest number of direct-to-consumer sales farms in the U.S. Farm-to table has become a thing in our part of the world, and northwestern PA is well-positioned to become the leader in our state — for producers, restaurants and consumers. In our lifetimes we remember being able to purchase meat, milk and eggs from different places around the area (and one of Michael’s favorite childhood memories is stopping at East Hill Guernsey Farm for milk on the way to his grandfather’s house). As time passed, small family businesses and family farms supporting them got squeezed out by supermarkets full of cheap, industriallyproduced products shipped from across the country and world. We’ve all supported (and, for now, continue to support) that system with our buying dollars. Today, though — like a growing number of others — our family has taken the decision to be conscious of the way our food buying dollars are spent. We choose to support local and sustainable options whenever available. We seek
them out. We ask for them. And we are proud to be providers of a local, sustainable alternative to factory-raised beef, pork, lamb and poultry to our community. We feel like being part of rebuilding that trust and relationship with our customers by raising meat they can trust and having those relationships is the best, and most important, thing we do. WHAT IS THE MOST IMPORTANT PIECE OF ADVICE TO FOLLOW IN FARMING? Keep learning! Do not miss an opportunity to learn from someone because you think you already know better. Pay attention! As soon as you think you know it all, you’re sunk. Our favorite part of farming might be the constant learning and improving our operation. WHAT DO YOU ENJOY MOST ABOUT OUR REGION? The sense of community. The changing seasons. Our beautiful Shenango River and lake. The rebirth of the region (we’re so much more than just the “rust belt” these days). The potential for our area to become central to the revolution underway in food and agriculture! HOW DO YOU DEFINE SUCCESS? Having a sense of peace and contentment in our day-to-day life. The feeling that we are doing right by our land, animals, family and customers is a big part of that peace and contentment. V Information: 724.646.2984 or find Walnut Hill Farm on Facebook. Photos contributed
Karen’s Spicy Italian Chuck Roast Our family loves this recipe. The leftovers are almost better than the dish the first day — and the sandwiches…oh the sandwiches!
INGREDIENTS: 3 pounds grass-fed angus chuck roast 1 sweet onion, sliced 2 tablespoons Italian seasoning (dry spice blend) ½ teaspoon black pepper 4 cloves local garlic 1 jar of pepperoncini peppers (with brine) 1 bottle of beer 2 cups grass-fed beef stock
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DIRECTIONS: Season roast with pepper and dry spices (no salt—the brine’s got plenty!) Place chuck roast in a roasting pan; cover with onions and garlic. Add pepperoncini peppers, brine, beer and beef stock to roaster. Cover tightly with foil and roast at 325 degrees for 4 and half to 5 hours (or until beef shreds easily). Shred beef and serve stand-alone. *This beef also makes awesome sandwiches —especially on homemade bread or rolls from our friends at DiLorenzo’s Deli and Bakery! NOVEMBER 2017 15
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HEALTH
Living with Diabetes? WHAT YOU SHOULD KNOW ABOUT HEALTHY CHOICES For the thousands of people living with diabetes, education and learning how to make food choices for healthier lifestyles are important aspects to effectively managing the disease. WHAT IS DIABETES? Diabetes occurs when your body causes blood glucose (sugar) levels to rise higher than normal. This is also called hyperglycemia. When you eat, your body breaks food down into glucose and sends it into the blood. Insulin then helps move the glucose from the blood into your cells. When glucose enters your cells, it is either used as fuel for energy right away or stored for later use. In a person with diabetes, there is a problem with insulin. But, not all people with diabetes have the same problem.
TYPES OF DIABETES Type-1: The body makes little or no insulin. As a result, people with type-1 diabetes must take insulin every day. Type-1 usually occurs more often in children and young adults, but can also appear in older adults. Type-2: The majority of people diagnosed with diabetes have type-2. This is when your body prevents the insulin it does make from working correctly. This kind of diabetes usually happens in older people who are overweight. An estimated 8 out of 10 people with type-2 diabetes are overweight. Gestational diabetes can occur when pregnant and is a result of high blood sugar that develops during pregnancy. About three to eight out of every 100 women develop gestational diabetes and blood sugar levels usually return to normal after delivery. However, gestational diabetes can increase the risk of getting type-2 diabetes later in life.
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By Lisa Beaudis, RDN,LD,CDE
The first step is knowing the risk factors that cause diabetes. They include: • • • • • • • •
Family history/genetics Overweight and obesity Physical inactivity History of hyperglycemia, prediabetes Race and ethnicity Age High blood pressure Abnormal cholesterol
It is important to manage your diabetes every day. Developing healthy eating habits can be as simple as following these few basic steps.
MAKING HEALTHY FOOD CHOICES Balance calories. Find out how many calories you need for a day as a first step in managing your weight. Being physically active also helps you balance calories. Enjoy your food, but eat less. Take time to fully enjoy your food as you eat it. Eating too fast or when your attention is elsewhere may lead to eating too many calories. Pay attention to hunger and fullness cues before, during and after meals. Use them to recognize when to eat and when you have had enough. Foods to eat more often: vegetables, fruits, whole grains and fatfree or 1% milk and dairy products. These foods have the nutrients you need for health –– including potassium, calcium, vitamin D and fiber. Make them the basis for meals and snacks. Food to eat less often: Cut back on foods high in solid fats, added sugars and salt. They include cakes, cookies, ice cream, fatty meats, sweetened drinks and pizza. Use these foods as occasional treats, not everyday foods. Make half of your plate fruits and vegetables. Choose red, orange and dark-green vegetables like tomatoes, sweet potatoes and broccoli, along with other vegetables for your meals. Add fruit to meals as part of main or side dishes or as dessert.
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Kraynak’s Santa’s Christmasland NOW OPEN!
NOVEMBER IS NATIONAL
DIABETES AWARENESS MONTH KNOW WHERE TO TURN Diabetes can be a complex disease. Life-threatening complications range from heart disease, stroke and blindness to kidney disease, nerve disease and amputations. Sharon Regional Health System’s Diabetes Center offers individualized treatment programs and education for those with: • Type-1 and Type-2 diabetes • Pregnancy-related diabetes Our specialized treatment team provides diabetics and their families with the following services: • Diabetic education • Insulin pump therapy • Diabetic nutritional counseling • Diabetic counseling V
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Information: For a complete list of group and individual diabetes education classes, call the Sharon Regional Diabetes Center at 724.983.7324 or visit www.sharonregionalhealth.org/diabetes
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Lisa Beaudis, RDN,LD,CDE is the diabetes educator at The Diabetes Center at Sharon Regional Health System, 32 Jefferson Avenue, Suite 210 in Sharon.
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EXPERT ADVICE
HEALTHY CHICKENS are HAPPY CHICKENS By Matthew Brody Little
A
bout 7 years ago I read an article about commercial farms and the way chickens are raised. It completely changed my perception of what it means to eat local and organic. I remember telling my wife that if we ever moved to the country, the first thing I would do is build a chicken coop and raise chickens. The very next year we moved to Volant and that summer I started designing a coop and researching breeds. I began to think about all of the things necessary in raising birds such as ventilation, protection, bedding materials, spacing, water, food, etc. and I sat down and started drawing. The coop is perhaps one of the most important aspects of the chickens’ health. It’s where they spend most of their time, so obviously it needs to be a healthy environment.
DID YOU KNOW? White-feathered chickens with white ear lobes lay white eggs and red-feathered ones with red ear lobes lay brown eggs (this may not apply to all breeds). There are certain chickens that even lay speckled eggs and blue eggs!
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Here are some considerations when raising chickens and your coop design. VENTILATION: You need to make sure you have adequate ventilation to help prevent odor and protect your hens’ lungs. This is also important in deterring insects and rodents. SIZE: The size of your coop is also important. A good rule of thumb is to have a minimum of 2 square feet per hen. The coop that we have is about 6’ x 9’ x 15’ tall. Right now we have about 20 or more hens and a rooster which is probably the maximum amount of birds for our coop. It has a very high pitched roof which allows them to fly up and roost in the rafters if they would like.
This leads me to another important element, which is perching or roosting. Hens like to roost above ground. There should be about 10-12” width per hen. Make sure you stagger your roosts if you are building more than one, that way the hens that are roosting on the top are not “doing their business” on the hens below. PROTECTION: Protection is also extremely important. We have lost chickens to hawks, dogs, foxes and raccoons. If you want to keep chickens you have to protect them. I built our coop about 18” off the ground on 6x6 posts so that if a hawk is flying above they can quickly hide under the coop. Make sure you put chicken wire in the windows and lock up the coop at night if you do not have a fence around it. A chicken door should be about 1’x 1’ and have a raccoon-proof latch. DIET: You are what you eat! All you have to do to determine what a chicken is eating is look at the egg, specifically the yolk. Thanks to my mother’s diligence and appreciation for finding new and unusual ways to feed the hens, these girls eat very well. In the summer she grows squash, swiss chard, kale, watermelons and pumpkins at the community garden at the Field Station at Westminster College. We also feed them raspberries, strawberries, tomatoes and peppers from our garden. Almost any vegetable that we don’t eat goes to them. In the fall and winter we give them black oil sun-
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EXPERT ADVICE
CLEANING TIPS FOR YOUR COOP: • Use straw in nest boxes and empty them every month. • Put a tarp on the floor of the coop and use pine shavings. • Sprinkle roosts and nesting boxes with food grade diatomaceous earth. • Wash the walls with a soap and vinegar mixture once every few months.
• Spray roosts and walls with a vinegar, soap and peppermint oil solution every few weeks. • If your birds are roosting in the rafters of the coop, think about making a “poop hammock”. I’m not making this up. Google “Chicken Poop Hammock” and you’ll see what I mean. Empty this into your compost bin every few weeks.
flower seeds. In the winter my mom sprouts sunflower and lentil beans/seeds and we give them suet cakes. The best thing you can do for your chickens is feed them healthy foods… and stay away from the processed foods. Let them have large enough areas that they can forage for insects and vegetation. And if space is limited, try creating spaces. We’ve taken areas around the coop and planted sunflowers and different grasses for food sources.
High Protein Pancakes INGREDIENTS 6 eggs 1½ cups cottage cheese ½ teaspoon sea salt ½ cup flour ¼ teaspoon baking soda
ENVIRONMENT: Create environments that your chickens will appreciate. Years ago we were raising free range chickens for the first 4 or 5 years. Then we had a fox show up and a hawk and another hawk and before you knew it we had lost most of our hens. So we were forced to enclose a large section around the coop with a portable electric fence. And because of that we needed to give them spaces that they could climb on and roost. Essentially, we were creating playgrounds for the chickens. Utilizing branches, rocks, old tree stumps, etc. gave them places to forage, bathe and roost. Next we built a bath house. We had a local Amish gentleman make a small structure out of the leftover wood from the coop and put a plastic bin inside. We filled it with peat moss, soil, sand and diatomaceous earth. Now they have a place, even in the winter, where they can venture away from the coop and take a dust bath in private. V
DIRECTIONS Beat eggs until light. Mash cottage cheese. Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
Photos contributed
Matthew Brody Little
METRO CREATIVE
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Matthew Brody Little, MLA, ASLA is a landscape architect and designer. His wife Christy Nickerson-Little is a school teacher. They live in Volant with their son. They are both gardeners and appreciate nature and the outdoors.
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FARM TO TABLE
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Love Your Neighbor: HOPE FOR NEWPORT COMMUNITY GARDEN By Taylor Sherman
A garden provides more than nutrients for the body –– it nourishes the soul. For Carole Conatser, Pastor Dave Kamphuis and Pastor Charles Hudson of Youngstown, Ohio, planting the seeds of faith and knowledge in children is what provides the most fruitful harvest. The trifecta works with the Bondage Busters after-school program at Martin Luther Lutheran Church, where the Hope for Newport Community Garden provides for its community in many ways.
“B
Carole Conatser harvests a basket of produce from the Newport Community Garden
ondage Busters focuses on the youth; working with them and their special talents and interests,” program coordinator, Pastor Charles Hudson, said. “What the program does is teach. Education and ethics are so important.” Pastor Hudson started Bondage Busters in California in 1987, where he worked with gangs in South Central Los Angeles. In 1995, he received news that his 23-year-old son was killed in Youngstown. It was then Pastor Hudson knew his program was needed in his Ohio hometown. “The most important part [of the program] is bringing youth to a place that they love and teaching them to work together,” he said. “There is only one race — the human race — and one blood, but many types. It is important to love one another and support one another.” Bondage Busters has flourished in its home, Martin Luther Lutheran Church, 420 Clearmount Drive, under the direction of Reverend Dave Kamphuis. Students in the program have access to a basketball court, recording studio, computer lab and the community garden, which teaches the importance of gardening as well as a lesson in loving your neighbor.
Photo by Taylor Sherman
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FARM TO TABLE
Gardeners show off their freshly picked peppers
In 2015, church member Carole Conatser saw an influx in community gardens throughout the city. “Knowing [the church] had three vacant lots directly across the street where homes had been torn down, I started thinking we could do this, but I had no idea how,” Carole said. “That’s when I heard there was a grant available through our Youngstown Neighborhood Development Corporation, YNDC. We filled out the proposal and ended up getting the funding to set up the vegetable and garden space. Raised beds were built, lots were cleaned up, grass seed was sown, good topsoil was brought in and a split rail fence was installed. All we needed were materials, tools, seeds and plants. The raised rows were formed and planting all took place with a group of volunteers and YNDC leading the way.” The garden, which consists of a vegetable garden, butterfly/pollinator memorial garden and an apple orchard helps to provide the community, classified as a ‘food desert,’ with fresh produce.“Many residents don’t have vehicles to get to the big stores so dollar stores or mini marts are where they can walk to buy food that is not necessarily healthy,” she said. The garden grows different types of produce like peppers, tomatoes, pole beans, lettuce, kale, cabbage, okra, carrots, beets, strawberries, blueberries and eggplants. “The kids like to eat [the produce] as God’s candy. Tasting the fresh veggies they harvest right off the vine is fun for them and it is fun for us to watch how they react to tasting them.”
“Getting to know our neighbors, talking with them and sharing stories; it is the perfect example of loving your neighbor.” – Carole Conatser
Pastor Hudson works with members of the garden team
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“[The garden] became more than giving out food,” she said. “Getting to know our neighbors, talking with them and sharing stories; it is the perfect example of loving your neighbor.” “Nobody gets turned away,” Pastor Dave said about both the garden and
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FARM TO TABLE
The Newport Community Garden team makes herb-infused vinegars for fundraising efforts each year. “We use the herbs we grow organically in the community garden along with peppercorns and garlic that we sometimes grow,” Carole said. “We sell 72 bottles of various flavors such as basil, dill, pineapple sage and rosemary. All have chives and some contain lemon verbena and mint.” Give this healthier ranch dressing a try, courtesy of the garden team!
Ranch Dressing
Gardeners are all smiles after winning second-place for their produce submitted to OSU Extension’s Good Natured Garden Party
Bondage Busters program. “The elementary and middle school students for the most part live around here. They come and go at their own free will and many students invite friends or family members to join them. In the summer we have anywhere from 40 to 80 kids here per day,” he continued. “[Bondage Busters] is just as a much a neighborhood program as it is a church program.” For Carole, teaching youth in the area about the importance of gardening is second nature. “I have a degree in teaching and fine arts and I’m certified in kindergarten through 12th-grade,” she said. “I taught all of those grades in a rural community in Indiana before moving around and settling in Youngstown. To me, it is important to get this generation
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in the garden and to teach them about growing and how God’s soil provides nutrients for our bodies.” “They are helping people to have safe and fresh food that those people could not otherwise have,” she said. “The children amaze me constantly. A lot of wonderful things happen with these children and no matter who they are, where they are from or what they do, everyone pulls together toward a common goal.” To Carole, success is “to have something deep in your heart and to feel that it is the right thing and then to learn that it is! Doing what you thought it would do and more leads to extraordinary, wonderful things.” And for her and the team at Martin Luther Lutheran Church, extraordinary things are ahead. V
INGREDIENTS: ½ cup mayonnaise 1 cup low-fat sour cream (or ½ cup sour cream and ½ cup Greek yogurt) ¾ cup buttermilk (can be low-fat) 3 tablespoons minced red, green or yellow bell pepper 2 tablespoons fresh cilantro and/or other fresh herbs 1 tablespoon fresh garlic, minced (or garlic powder) ½ teaspoon black pepper ½ teaspoon salt Splash of herb vinegar DIRECTIONS: Blend well in a blender or with a whisk. Ranch will keep for several weeks in a sealed container in the refrigerator.
Hope for Newport Community Garden is located at 420 Clearmount Drive in Youngstown, Ohio. Information: To learn more about Bondage Busters, contact Pastor Charles Hudson at 330.707.6525. To learn more about the Newport Community Garden, contact Carole Conatser at 330.782.2145 Photos contributed
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SPOTLIGHT
Flavors of Life By Taylor Sherman
If spending time around the people you love, doing what you love most is the key to living well, then Ann Stigliano of Hermitage is living her best life.
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orn in Campbell, Ohio and raised on a farm in Brookfield, Ann grew up with an appreciation for farming and nature, and even looked to her garden for peace in hard times. “When I was 18-months old, I fell down a flight of stairs. After the accident, I stopped talking. I went to a lot of different doctors and there wasn’t much to be done. It wasn’t until I was 12 years old that I started talking,” Ann said. “In school, people made fun of me, even my teachers. It was hard,” she said. After high school, she met her husband, Richard “Dick” Stigliano and the couple wed in 1959. The couple owned Greenwood Pharmacy in Hermitage and together, had four children — Rick, Randy, Renee and Jerry. The Stiglianos spent a lot of time cooking, traveling and enjoying nature together, especially by fishing. At 30, Ann was faced with another health issue that reminded her of her youth — she developed polyps on her vo-
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cal cords as a result of a virus. “I’ve had six surgeries on my throat because the polyps kept coming back,” she said. “During a surgery on my throat that I had in Philadelphia, my heart stopped. I made it through, but I couldn’t talk for nine months after and had to go through speech therapy.” During those battles with her health, Ann found comfort in spending time doing things she loves while surrounded by her family. “I started quilting after I went by the YWCA one day and read a sign about quilting classes. I took them. Now, I’m on my 60th quilt,” she said. And her art does not stop on fabric, either — she also oil paints on slate and canvas alongside her daughter, Renee. “I started painting after my husband bought me oil paints during our fourth year of marriage and I have been painting since; for about 55 years.” Gardening has been the constant joy in her life, serving as her sanctuary in
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SPOTLIGHT
good times and bad; a love she developed in her youth. “As children, my sister and I had our own flower garden and we planted fruits and vegetables that were used for canning,” she said. Ann has been a master gardener for more than 20 years and tends to her backyard garden each spring. Full of mostly perennials and annuals like zinnias, globe amaranth, geraniums, petunias and pogonias, many of Ann’s flowers are used even after their bloom. “I dry all of my own flowers at the end of September and use them to make dried wreaths,” she said. “I use my own plants as well as wildflowers and plants from fields.” And when she’s not in her garden or in front of the artist’s easel, Ann is in the kitchen, cooking for her family and friends. “When my grandchildren visit, I teach them to cook. Nearly two years ago, I started writing a cookbook. I originally started it for my grandchildren, but as my book of recipes grew, I decided to talk with a publisher. In November 2016, I sent my book to Friends and Family Cookbook Publishers and over the course of the year, have sold about 250 copies.” Of the recipes in her book, “Ann Stigliano’s Kitchen,” many are family recipes — and each one has been tested by Ann herself. “I try three new recipes every week without fail. Every recipe in my cookbook is one that I’ve tried and I love,” she said. Every day is an adventure for Ann and she has no plans to slow down on those very adventures. “I try to read one book a week, love to go to flea markets and enjoy antiquing, fishing and traveling. I just can’t sit around. I have to accomplish something every day, or else the day is wasted,” she said. And for her health? Ann’s last surgery on her vocal cords was three years ago — a series of four surgeries in one year. “I’ve never, ever once asked, ‘God, why me?’” she said. “Every time I would come home from the hospital I would feel thankful. And on good days, I just want to talk about everything.” “Every Sunday I sing in church, but it is not for everyone to hear. My singing is for God,” she said, smiling. V Photography by Jerry Stigliano Videography
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Ann loves to share recipes with her friends and family — and many have enjoyed her fresh pies, breads and sweets. Give Ann’s cinnamon rolls a try and perhaps make a batch to share with a loved one yourself!
Cinnamon Rolls
(Overnight Dough)
SWEET ROLL DOUGH: ½ cup water ½ cup whole milk 1 package dry yeast ¼ cup sugar, divided 4 tablespoons butter, melted and slightly cooled 1 large egg yolk 1½ teaspoons vanilla 2¾ cups flour ½ teaspoon salt DIRECTIONS: Warm ½ cup water and milk in a saucepan over low heat. Remove from heat and sprinkle yeast over the top. Sprinkle with a pinch of sugar. Let rise 5 minutes or until foamy. Whisk melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, sugar and salt. Make a well in the center. Add yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out on floured board and knead six times (or use a mixer). Form into a ball and put in a buttered bowl. Turn to coat lightly with butter. Cover with plastic wrap and let rise until double; 1 hour and 15 minutes. Turn out of bowl and knead briefly to release excessive air. Put back in bowl. Butter a piece of plastic wrap and lay directly over dough. Cover bowl tightly with plastic wrap and refrigerate 4 hours or overnight. For filling: Whisk sugar and cinnamon in a bowl. On a floured surface, roll dough into a 10 x 18-inch rectangle. Spread 12 tablespoons of butter over the dough, leaving a oneinch border on one of the long sides. Sprinkle on cinnamon-sugar mixture. Brush the clean border with water. Tightly roll dough to an 18-inch log, rolling toward the clean border with
FILLING: ¹/³ cup granulated sugar 2 tablespoons ground cinnamon 1½ sticks unsalted butter, softened Water GLAZE: 1¼ cups confectioners’ sugar 4 tablespoons butter, melted 3 tablespoons milk ½ teaspoon vanilla
water. Pinch seam to seal. Cut into 1½-inch pieces to make 12 rolls. Place in a buttered 9 x 13-inch baking dish. Cover with plastic wrap. Let rise until double in size; about 1 hour and 10 minutes. Bake at 350 degrees, uncovered, for 25 to 30 minutes. Allow to cool. Mix together glaze ingredients and drizzle over rolls.
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FARM TO TABLE
DIGNITY IN
Dining ravioli strawberry jello dessert
By Dianna Jones
If
you think back to different times in your life, many memorable events were likely filled with food — family picnics, holiday meals and sporting events; each filled with good food and laughter. Why should food be any less enjoyable for those who eat from a specialized diet? Some residents at Quality Life Services Mercer eat from a pureed diet and continue to enjoy their food thanks to dietary supervisor, Karen Steffanus. Karen and her culinary team use molds to create meals Karen Steffanus that resem-
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ble ordinary plates of meats, veggies and fruit. The molds use the original food mixed with broth, milk or juice to keep it nutritionally sound and aesthetically pleasing. Countryside has been using such molds for about eight years and have found that residents appreciate it. “If I am alert and oriented but have trouble swallowing, would I rather have a plate that looks like pot roast, mashed potatoes and carrots or a plate with a brown glob and a white glob and an orange glob?” Karen said. Even for Memory Lane residents, the plates made with molded foods encourages them to eat when they may lack the cognition to do so. Residents look at the plate and may remember Sunday dinners at grandma’s house or a wife who used to make cheesecake as a favored dessert. Using the molds with a pureed diet gives residents dignity while eating
pork chop, mashed potatoes and green beans
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their meals. No one is made to feel different because they have a different diet texture. Often, residents do not even notice any differences between the plates, Karen said. Aside from dignity and appearance, molded meals help to improve intake for residents that may struggle with taking in enough daily nutrients. If someone is not eating well, it can lead to weight loss and other health or skin issues. Using molds has increased eating for residents that have previously struggled. The molds are exactly what is served on the menu and at times people have thought they were mistakenly given a regular plate instead of their specialized puree plate! The molds are purchased from a company that supplies other kitchen products for the nursing home and are made from a hard material in the shape of all different types of foods. One mold can be used to make many different items if you use your imagination, Karen said. For example, a rectangle meant to mold a bread loaf pan can also mold a meatloaf. Asparagus molds can be made to look like mixed vegetables. Other items can be utilized to make molds in the kitchen when you get creative, too. Kitchen staff typically work one week ahead on the molds to ensure they are pleasing to look at and tasty. Molds are frozen to get the desired shape and then can be warmed up or served cold, depending on what temperature the food is meant to be served. According to Karen, they have been able to mold everything on the menu at Quality Life Services Mercer — sometimes they just need to be creative about doing it! V Quality Life Services Mercer is one of ten nursing homes, seven personal care homes and one pharmacy owned by Quality Life Services. Karen Steffanus is a certified dietary manager and a certified food protection professional. Information: Quality Life Services Mercer is located at 8221 Lamor Road in Mercer. 724.662.5860 Dianna Jones is the personal care administrator for Quality Life Services Mercer. She lives in Clarks Mills with her husband, Josh, and their three children, Hannah, Grace and Joshua. Photos by Taylor Sherman
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FARM TO TABLE
FEEDING THE BODY HEALING THE MIND W
hen it comes to mental illness, it isn’t enough to just heal the mind. The body must also be healed from the rigors of coping with the illness. Hopewell Community, a self-sustaining farm in Mesopotamia, Ohio, believes in feeding its residents natural foods grown on-site, including fruits, vegetables, dairy and meat that each person has had a part in growing and producing. “Good nutrition is vital for good mental health,” said Jennifer Miller, Hopewell’s food service manager and health and wellness educator. “It is rewarding to work beside our residents, teaching and helping them to find meaningful work and productivity in their day. There is a sense of accomplishment in helping to raise and prepare the food that will feed the community.”
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The 306-acre farm located about an hour from Hermitage quietly serves 45 residents who have been diagnosed with a serious mental illness. Hopewell was established in 1993 as a not-for-profit organization by Cleveland native Clara T. Rankin, with the first residential clients accepted in 1996. According to its website, the community “helps individuals understand the importance of their medications, develop the skills necessary to live more independently, build self-confidence, return to school or find jobs and experience personal success.” The farm raises free-range cattle in three pastures, pigs, chickens for fresh eggs, horses for therapy and work and sheep. A sugar house produces prize-winning maple syrup and two active beehives that provide enough honey for the resi-
HOPEWELL RESIDENTS BENEFIT FROM HOME-GROWN NUTRITION Story and Photography by Beckie Erwin
dents on the farm to eat and to sell at its market. With gardening and cooking groups, among others — there is something for everyone at Hopewell. “Residents are involved in the food process from planting to cultivation, harvesting to preparation, and then to consumption,” said clinician Mike Joyce. “It is all-encompassing and gives them ownership in the products they are eating. There is a lot of pride in knowing that all the ingredients in the salad you are eating came from the garden you helped to grow,” he said. “It is always exciting to have the first basket of vegetables come up to the kitchen from the Hopewell garden,” Jennifer added. “Vegetables are such a huge part of our meals. We use whole foods as much as possible with the least amount of processing. We also try to cut back on sugar
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FARM TO TABLE
Mike Joyce
in breads and desserts by using our own maple syrup and honey.” All the food is homemade in the on-site kitchen, including breads, soups, salad dressings and other creative meal choices. At times, meals are determined by what products are available. No food goes to waste. Discarded food is fed to the farm animals. Therapeutic farming and gardening encourages treatment and healing through a structured work environment, which is found in its working farm, two main gardens, two greenhouses and the Farm & Craft Market. The Market is open to the public from noon to 4 p.m. Thursday through Sunday and everything sold there is hand-crafted by or with assistance from the Hopewell residents. Natural materials, including dried herbs, flowers, rock, slate, wood, feathers, goat’s milk and others are used as much as possible. Fresh produce and herbs are also available. Resident Christina Ladieu says working in the market is a blessing in her life. “When I came here over a year ago, it was a dark time for me,” she said. “I always have the feeling, though, that staff and residents are working together here at Hopewell. It’s very inclusive and accepting. There’s just a tremendous feeling of unity among all of us.” For Christina, working at the farm has given her a feeling of accomplishment and responsibility. “It’s fun to know that what we grow and sell here was produced by us. I’m glad I came here.” According to Jennifer, each resident can find something to make their own at Hopewell. “Many people have never experienced a farm setting like this and it is awesome to watch them find the niche in the community that suits them best,” she said. Even as residents experience the growth of food and care of animals for the community, Hopewell’s true success is in their personal growth and healing. “It’s so great to see them come to believe in themselves,” Mike said. V Information: www.hopewellcommunity.org
Beckie Erwin
Christina Ladieu
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Beckie Erwin lives in Hermitage with her husband, Shaun, and their two pups, Jasper and Baxter.
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FARM TO TABLE
Hearty HARVEST RECIPES
Amish Butternut Squash
Contributed by Simple Life Tours, New Wilmington
Taste the simple pleasures of Amish cooking with these authentic recipes!
Amish Pumpkin Whoopie Pies CAKE INGREDIENTS: 2 cups pumpkin 2 egg yolks 2 cups brown sugar 1 cup vegetable oil 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla 3 cups flour FILLING INGREDIENTS: 2 egg whites 2 teaspoons vanilla 2 tablespoons flour 2 tablespoons milk 1½ cups vegetable shortening 1 pound powdered sugar
CAKE DIRECTIONS: Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. Mix the cake ingredients together and place scoops of the batter onto the prepared cookie sheets (about 12 per sheet). Cook for 8 to 10 minutes. FILLING DIRECTIONS: Beat egg whites until stiff. Add vanilla, flour and milk. Beat well and add shortening and sugar (the more you beat the fluffier it gets). Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
INGREDIENTS 2½ pounds butternut squash 2 carrots 1 cup rolled oats (uncooked oatmeal) 12 ounces green peas 1 tablespoon butter 2 eggs, beaten frothy pinch salt 5 tablespoons cinnamon sugar ½ tablespoon vanilla
SHUTTERSTOCK
INSTRUCTIONS Preheat oven to 350 degrees. Boil squash and carrots together until the carrots are tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don’t over-blend; preserve some texture. Add cinnamon sugar and salt to taste. Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Mix about ½ cup oatmeal into carrot squash/mixture. Gently fold in green peas, then put the mixture in a casserole pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at 350 degrees for 30 to 40 minutes, until brown on top.
Zucchini Jam
From Lucinda - a teacher at Lusk Amish School House INGREDIENTS: 6 cups grated zucchini 1 cup water 6 cups sugar 1 can crushed pineapple 2 tablespoons lemon juice 1 (6 ounce) package of apricot, peach or pineapple Jell-O
SHUTTERSTOCK
DIRECTIONS: Cook the zucchini and water together for six minutes. Add sugar, crushed pineapple and lemon juice. Cook 6 minutes longer. Add JellO. Mix well, put into jars and seal. V Information: 724.923.9730 or www.simplelifetours.com
SHUTTERSTOCK
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Dining Local TRY TASTY OFFERINGS FROM THESE LOCAL EATERIES!
Amen Corner SPORTS BAR & GRILL
If you’re looking for a new place to watch the game or grab a bucket of wings, Amen Corner has a seat with your name on it. Enjoy burgers, pizza, wings and more while you relax with a cold brew. Banquet facilities available for up to 60 people. 330-545-5694 20 West Main Street, Girard, OH. Open daily 11am-2pm.
Broad Street Grille FOOD. FAMILY. FRIENDS. Visit a great restaurant in the heart of downtown Grove City, PA. Our commitment is to provide you with an exceptional dining experience by offering great food and excellent service in a warm, friendly environment. 131 South Broad Street, Grove City, Pa 16127
724-458-4146 www.broadstgrille.com
The Bake Shoppe & Cafe Quality Ingredients / Authentic Recipes Unforgettable Flavor. Join us for Lunch or dinner and taste why we are a local favorite! Stop in and relax at our full service bar.
Sweet and savory treats for any occasion. Whether you’re planning a wedding or a party for a birthday, anniversary, graduation or baptism, we have all of your dessert desires covered.
TOSS’D Salad & Pizza Café 489 S. Hermitage Road, Hermitage, PA 16148 724.981.8677 (TOSS)
80 East State Street, Sharon. 724-342-3221 facebook.com/BakeShoppeSharon.
Mexican Restaurant & Cantina BOARDMAN
www.elvallarta.net
1735 Boardman-Poland Road 330-758-4440
HERMITAGE
3101 E. State Street 724-981-7000
MON-THUR: 11AM-10PM • FRI & SAT: 11AM-11PM-BAR OPEN LATER • SUN: NOON-9PM
Come and celebrate our 1st Anniversary at our Hermitage Location
November 16th Live Mariachi Band 6pm-9pm
25% off your total bill 11-16-17 only! Not valid with any other offers
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Where Locals Dance Dine and Unwind
Saturday Night Entertainment Schedule November 4th 80Ęťs Proof November 11th DJ Entertainment November 18th Groove Clinic November 25th DJ Entertainment Bands Take the Stage at 9pm DJ Entertainment on Friday Nights
Full service bar and restaurant
located in
3377 New Castle Rd. West Middlesex, PA 16159
(724) 528-2501
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FIELD TO
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FAMILY: Amish Living Photography by Jim Fisher
Growing a garden, planting a field of corn or raising cattle in a pasture — every aspect of the land supports Amish families and communities in western Pennsylvania and eastern Ohio. The simple lifestyle of the Amish encourages a hard day’s work and an evening spent with family and loved ones. Fresh cannot get any fresher than field to the family table!
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CREATIVE CALLING
Easy Cheesy: FRESH MOZZARELLA AT HOME By Taylor Sherman
L
ori Brooke of Austintown, Ohio, is a woman of many talents. An artisan and farmer, she spins yarn out of fibers from her 23 alpacas. She also makes homemade soaps and lotions. And, Lori makes her own locally-sourced foods like kombucha, yogurt, kefir and mozzarella right in her kitchen, avoiding grocery lines — and the extra ingredients that many products on the shelf include. For Lori, most of the foods she makes offer health benefits, such as kefir; a fermented milk drink high in nutrients and probiotics, and kombucha; a fermented black tea and sugar drink filled with nutrient-rich vitamins and minerals. Her at-home mozzarella cheese making began after her son-in-law brought a homemade ball to a family get-together. “Everybody loved it, so I thought I would try to make it,” she said. “I love Lori Brooke making my own products because I know exactly what is going in there.” So, tackling the homemade cheese was right up her alley. The first few tries were trial and error, but Lori perfected the process of mozzarella making in the comfort of her own kitchen. “It’s really easy and takes only about 40 minutes to make,” she said. “And I like the satisfaction of making something delicious out of very basic ingredients.” The ingredients — whole milk, rennet, citric acid, calcium chloride and salt — work together like a science experiment to turn from liquid to a solid round of creamy cheese. Once curds separate from the whey, the cheese can be formed into a large ball, smaller balls or a log. To stop the cheese from expanding, Lori drops her ball into an ice bath to cool — and then it is time to eat. Fresh mozzarella has endless uses, but Lori most enjoys it simply … with crackers and a glass of wine. “I have always wanted to try it with fresh tomatoes and a balsamic glaze,” she said.
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SHUTTERSTOCK
WANT TO GIVE IT A TRY FOR YOURSELF? LORI SHARES HER RECIPE BELOW:
Fresh Mozzarella
INGREDIENTS: 1 gallon whole milk ¼ tablet rennet, dissolved in ¼ cup water (do not dissolve ahead of time) 1 teaspoon citric acid, dissolved in ¼ cup water ¼ teaspoon calcium chloride Salt DIRECTIONS: Pour milk onto a stainless steel pot (do not use aluminum utensils). Stir in dissolved citric acid; stir for 30 seconds. Once the milk begins to warm, sprinkle in calcium chloride and stir. Heat milk mixture to 90 degrees. Add dissolved rennet and stir well. Allow to sit, covered and off heat, for 10 minutes. *Milk will be somewhat solid, so cut into 1-inch squares in a checkerboard pattern with a long knife. Heat again to 105 degrees, stirring gently. Let set for another 10 minutes, covered and off heat. This process separates the curds from the whey. Drain through strainer lined with cheesecloth. Gently squeeze out excess liquid and add salt. Microwave on high for 60 seconds. Knead like dough, draining off excess whey. *When the cheese gets hot, it starts to melt together and stretch. Microwave on high for another 30 seconds. The cheese will be hot! Knead the cheese until it holds together and is stretchy; I wear disposable gloves during this process. Form mozzarella into a large ball or smaller balls. I put mine in an ice water bath until cool.
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Uncork the Holidays ‘Tis the season to celebrate with Deer Creek Winery Hermitage!
New Castle Office
Hermitage Office
Greenville Office
New Wilmington Office
1714 Wilmington Road New Castle, PA 16105 724.658.6645
490 N. Kerrwood Dr., Ste. 202 Hermitage, PA 16148 724.981.9771
41 Hadley Road Greenville, PA 16125 724.588.1810
220 W Neshannock Ave. New Wilmington 724.946.2712
Large Selection of Wine Flavored Olive Oil, Flavored Balsamic Vinegar,Wine Sorbets, Gifts, Accessories and more Hours: Mon – Sat: 11am – 8pm, Sun: 11am – 6pm 554 S. Hermitage Rd, Hermitage, PA 16148.
(724) 979-4308
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TAKE FIVE
n o i t a x a l e R ESSENTIALS By Taylor Sherman
E
ssential oils provide natural benefits to the body and more, including beauty care, natural medicines and home cleaning. With growing attention to all-natural alternatives, essential oils are a popular pick-up for households, many using them as a way to relax after work or school. “When I think of essential oils that I use for relaxation, lavender automatically comes to mind,” Kat McConahy, Young Living independent distributor, said. “So many people are familiar with lavender and its uses for relaxation.” Of the many oils to choose from, Stress Away™ by Young Living is a combination of cedar-wood, lime, lavender, vanilla, ocotea and copaiba. “Stress Away is excellent to diffuse around your house after a long day for a fresh, soothing aroma,” Kat said. “Apply it to your wrists or back of your neck while at work or school to enjoy its calming scent.” Kat also recommends giving Peace & Calming® essential oil a try when looking to unwind. “This oil is a gentle, sweet blend of ylang ylang, orange, tangerine, patchouli and blue tansy. It is a wonderful addition to your meditation, evening routine or playtime, as it creates a relaxing environment that is especially great for homes with children! It can be applied topically (mixed with a carrier oil, like fractionated coconut oil) on the bottoms of feet or for a calming back massage before naps or bedtime. I like to diffuse it before the kids get home from school… it creates a relaxing aroma for all to enjoy!” Before you cozy up for an evening in, give these essential oils a try to get your mind and body ready to take it easy! V
Information: 724.730.1682 or find Kat on Facebook and Instagram @kat.the.sporty.stepmom Photo by Kat McConahy
Conneaut Cellars
Winery & Distillery ® Est. 1982
• Tradition of Excellence Since 1982 • Free Samples ~ Tours ~ Gift Shop • Over 25 Sweet to Dry Award Winning Wines ~ Picnic Pavilion • Sparkling Wines ~ Ice Wine ~ Ports • Vodka ~ Brandy ~ 4 Grain Bourbon Open Year-Round, 7 Days 10am – 6pm
12005 Conneaut Lake Rd, Rt 322 / U.S. Hwy 6, Conneaut Lake, PA • 814-382-3999 • www.ConneautCellarsWinery.com Lake Erie Wine with Distinction™ 60
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Give Thanks For Those Who Mean The Most
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Express your gratitude with a gift from Kidd’s Jewelry Diamond & Gemstone Jewelry
Certified Diamonds | Engagement Rings Birthstone Jewelry | Stone Rings
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Professional Jewelry Services
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Kidd’s Jewelry
ond Annive Diam rsa ry CCC
1957-2017
Community Counseling Center
2201 East State Street, Hermitage, PA 724-981-7141 www. cccmer.org Toll Free 1-866-853-7758 TTY 724-981-4327
6 Greenville Plaza, Hadley Road Greenville, PA | 724.588.7765 Mon-Fri 10am-6pm; Sat 10am-2pm | www.kiddsjewelry.com
Meet our new Outside Sales Representative and Design Consultant, Andrew Wilson.
Our staff of qualified professionals have expertise in treating the following:
✓ School Adjustment Issues ✓ Stress and Anxiety ✓ Children & Adolescent Challenges ✓ Family Problems
✓ Separation & Divorce Hunter Douglas Showcase Dealer with many window blinds on display at both the Hermitage and Greenville stores. Stop in and see the beautiful and temperature efficient blinds today!
All Types of Blinds, Draperies and Custom Accessories Area’s Largest Selection of Designer Wallcovering Books www.packardpaint.com Hermitage • 2400 East State Street • 724-981-5990 Greenville • 303 Mercer Road • 724-588-6640 New Castle • 318 E Washington Street • 724-652-5522
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✓ Financial & Spending Struggles ✓ Sadness
✓ Drug & Alcohol Issues ✓ Behavioral Concerns
Helping Individuals And Families Lead Healthy And Fulfilling Lives Since 1957 Proud Member of the United Way of Mercer County and the Grove City Area United Way Limited English Proficiency Access Equal Opportunity Provider and Employer
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OPEN BOOK
TOP READS of 2017
Books For Kids
By New Castle Public Library Staff Looking for a good read for yourself or as a gift for a friend or loved one? The staff at the New Castle Public Library suggest the following titles which they enjoyed in 2017.
Reference librarian Emilee Waldo reviews The Wicked Boy: The Mystery of a Victorian Child Murder by Timothy Egan; a 2016 title. “What would cause a 13-year-old boy to kill his mother? The answer is not an easy one to come by in the story of Robert Coombes, a middle-class Victorian boy who in July of 1895 committed matricide,” she said. “With the father gone at sea for his work as a ship steward, Robert and his brother spent over a week skipping school, playing cards and bribing their parents’ dim-witted friend to pawn their mother’s possessions and deter the suspicions of neighbors. When the smell of the decomposing woman permeated the other houses near their East London residence, neighbors notified the police who made the gruesome discovery.” Cataloguer and reference librarian Jillian Larko recommends Her Every Fear by Peter Swanson to any thriller fan.“Peter Swanson has become one of my favorite authors and his latest 62
book did not disappoint. The book is a thriller about Kate, an English woman who swaps apartments with her American cousin for six months, only to learn that her cousin’s next door neighbor has been murdered. Kate’s cousin becomes a suspect and she begins to discover disturbing things throughout his apartment that may prove that he committed the murder. But as with any good thriller, all is not what it seems. The plot twists and growing sense of paranoia in Swanson’s books will keep you on the edge of your seat,” Jillian said. “Like his previous work, The Kind Worth Killing, I did not want to put this book down.” Donna Maggie, circulation clerk, enjoyed Home by Harlan Coben. “Harlan Coben had ended his Myron Bolitar series in 2011, so I was very excited when Home came out with Myron and Win. The book was excellent because it ended with a feeling that there would be more!”
Last but not least, youth services librarian Becky Proi offers the following titles for children, tweens and teens. Creepy Pair of Underwear! by Aaron Reynolds – Sort of weird. Sort of scary. Definitely awesome. DC Superhero Bedtime series by Michael Dahl – The series currently includes books for Wonder Woman, Batman and Superman. All three are, well, super. Jabari Jumps by Gaia Cornwall – Perfect for kids that need the courage to jump! Lola Gets a Cat by Anna McQuinn – A great addition to the Lola series, focusing on cat care for the littlest of pet owners. The Legend of Rock Paper Scissors by Drew Daywalt – A thoroughly entertaining all-ages picture book. Beauty and the Beak by Deborah Lee Rose – An insightful look into the real life story of 3D printing a beak for an injured bald eagle. One of Us is Lying by Karen McManus – A solid mystery/thriller for 13 Reasons Why fans. The Hate U Give by Angie Thomas – Real. Relevant. A must read! V The New Castle Public Library is located at 207 East North Street in New Castle. Information: 724.658.6659 or www.ncdlc.org
VALLEY VOICES
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DR. RONI SUE ROSATI FAMILY DENTAL PRACTICE Services Include: • Cosmetic Dentistry • Implants • Dentures • Crowns & Bridge Work
We are here to help your smile Preventive Care Restorative Dentistry
ACCEPTING NEW PATIENTS! 3110 Highland Rd. Suite 202, Hermitage, PA 16148
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Begin Your Career as a Health Care Professional Practical Nursing Program Classes begin in January 2018
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Prepare for a satisfying career in just 12 months Stateoftheart simulation laboratory Handson learning experiences in local health care facilities Financial aid available to qualified individuals
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Wishing you a blessed Thanksgiving filled with calmness and inner peace. * When you look around, always be thankful for what you have instead of what you don’t have. * At the end of each day think about one thing you are thankful for. * Feeling gratitude and not expressing it, is like wrapping a present and not giving it. * Remind yourself that you are valuable and worthwhile. With Connections To Hope, you are never alone. For more information please call
724.346.0667 or visit our website www.connectionstohope.org
Mercer Mercantile and Soda Shoppe Do you Remember
Old-Fashioned Ice Cream Sodas & Malts? Enjoy chili dogs, chicken salad sandwiches, and 55 flavors of creamy milkshakes. Find “penny” candy and the nostalgia candy you remember!
Mercer County Career Center
“Have birthday parties for all ages in this historic soda shoppe” 108 North Pitt St., Mercer, PA
www.mercerccc.org
Open Tuesday - Saturday 10 -5
Accredited by Middle States Association of Colleges and Schools
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724-662-2231
On The Historic Courthouse Square Original 1880’s Tin Ceiling and Marble Counter
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OUT & ABOUT
LOCAL INGREDIENTS, LATIN FLAVOR AT
BIBA
Story and photography by Sarah Worthington
Skuna BLT taco
W
ith two kids at home, date night doesn’t roll around as often as it should, so I jumped at the chance to take my husband, Lee, on this month’s Out & About. We traveled to Biba, an upscale, Latin-inspired bistro tucked into 406 3rd Street in Beaver. The
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warm greeting and delicious aromas immediately welcomed us into this intimate space. We arrived hungry and ready to spice up our dining experience. We started off the meal with the caramelized Brussels sprouts, much to my husband’s dismay. The Brussels sprouts
were partnered with grapes, thyme, Five Counties cheddar cheese and bacon and mixed with a smoked molasses emulsion. The grapes and smoked molasses emulsion offered a sweet taste to the otherwise bitter Brussels sprouts while the bacon offered a salty touch. The combination was
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ReMax now has 2 Convenient Locations Mercer & Hermitage
SOARING TO SOLD
• Advice? WE GOT IT • Experience? Norma has “personally” SOLD over hundreds of homes In Our Communiity • Internet Exposure? OF COURSE...on RE/MAX.com, Realtor.com, Zillow.com, Trulia.com, and our very own MercerCountyMoves.com...and more! • Newspaper/Print Ads? SURE THING! • Professional Photography of Your Home? WE HAVE IT! • Open Houses? YOUR CALL! • Local Agents? WE LIVE LOCALLY! (with Worldwide Connections) • Local Office? EASY ACCESS! • SOLD SIGNS? GUARANTEED!!
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★ Check out My Video on the Mercer ★ ★Chamber of Commerce Facebook Page!★ Visit Us At: www.mercercountymoves.com
We’re honored to serve this community for 28 years. My staff and I look forward to many more with you. Thank you for your continued support and business. Get to a better State®. Get State Farm.
CALL ME TODAY.
Jill Jack, State Farm Agent
210 S. Market St. New Wilmington, PA 16142 724.946.3521 www.jilljackinsurance.com
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We Specialize in ALL your Home & Home-away-from-Home needs. Your Dream Home, Vacation Lake Home , Country Farm or Commercial Property. We can guide you, one step at a time.
We Welcome you to OUR HOME... The HOME of RE/MAX. Call Norma Struthers 724-699-5977 mobile normastruthers@remax.net
RE/MAX Real Estate Consultants LLC
Mercer Office: 274 Franklin Road (Rt. 62 North) • Mercer | 724-662-5520 Hermitage Office: 3910 E. State St. • Hermitage | 724-979-4755 NOVEMBER 2017 65
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OUT & ABOUT
pan seared scallops
so good we helped ourselves to several servings. My mixed green salad was served next and included local heirloom tomatoes, chopped cucumber, queso fresco cheese and mixed with a lime vinaigrette. The dish was fresh, light and offered a refreshing citrus flavor. Deciding on a main course proved difficult since everything sounded delicious. Lee opted for spicy jerk pork tacos. This “build your own� dish offered adobo pineapple, purple cabbage, pickled habanero pepper, lime and a spicy mayo for the topping. Lee had no problem cleaning his plate but diners beware: the pickled habanero packs some serious heat. The Skuna BLT taco offered a milder flavor which consisted of a skewer of grilled salmon, bacon, arugula and tomato and finished with a smoked pepper mayo on a flour tortilla. The presentation invited us to jump right in to the tasting, offering a totally different take on how to build a BLT. The salmon was grilled perfectly and the smoked pepper mayo turned up the heat by a degree or two. I selected the pan seared scallops for my main course. The quartet of scallops was seasoned, flash fried and served atop a sweet corn, bacon and oregano medley and surrounded by a Fresno fennel salsa. The scallops were sweet and tender with a deep golden crust, just the way a scallop should be served. The Fresno fennel salsa should be used with discretion; if you like it hot, this salsa is for you. A dab to add a little heat is more than enough for the more moderate palate. To cap off the evening and fulfill our sweet tooth, we shared 66
caramelized Brussels sprouts
spicy jerk pork tacos
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VALLEY VOICES
Sales Area: Western PA
NOVEMBER 2017
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OUT & ABOUT
the house-made churros. The fried dough pastry was coated with cinnamon and sugar and served with a hot caramel and chocolate dipping sauce. Served warm, these sugary sticks offered a sweet end to a spicy meal. Owners Jason and Christine Benegasi offer their support to local food sources, keeping their ingredients and products farm fresh. Whether getting their chicken, pork or beef from Lamppost Farm in Columbiana, Ohio or their produce from Fellowship Foods in Monaca, Jason believes supporting local means the quality of the product is better. Jason, who doubles as the head chef, stated “when food is ethically raised, you can tell the difference in the product.” He also believes it is important to support other local businesses because, “We help support each other and have become friends overtime. Supporting local is all about building relationships.” Reservations are strongly encouraged and patrons can BYOB. Biba offers a dining experience that you might expect to find in a big city — the quality and presentation of their dishes are impressive. Don’t put off date night any longer! They are one of the gems that make Beaver shine. V Information: 724.728.7700 or visit BibaBeaver.com
Sarah Worthington Sarah is an advertising consultant for Valley Voices and lives in New Wilmington with her husband and two sons. She enjoys being a mom, reading, and baking. She can be reached at 724.981.6100 ext. 228 or sarah@valley-voices. com
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DON’T MISS AN ISSUE OF
Get 12 issues of the only local magazine that connects western Pennsylvania and eastern Ohio
ONE YEAR s Sh a m t s i r Ch
opping Tour 20
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Little Shops of Butler County A Collection of Local Independent Shops & Artists Harmony • Portersville • Evans City • Butler
December 1st & 2nd • 10am-5pm • December 3rd • 12pm-4pm
Celebrate Local
Join us for a 12-stop shopping adventure this holiday season at the Little Shops of Butler County! Details and maps available at participating shops ❆ Portersville Shops and Studios Nicolette’s Gifts & Goodies Susan Walker Art Farm Girl Graphics ❆ Appalachian Rock Shop & Jewelry ❆ The Enchanted Olive ❆ Bottlebrush Gallery for The Arts ❆ Creative Harmony Arts & Books
❆ Harmony Museum Shop ❆ The Exchange at Harmony ❆ The Linden Tree Antiques ❆ Les Cadeaux Gift Shop ❆ Eleven Eleven Gifts ❆ The Meridian Station Gift Shop & Confectionery ❆ Meridian Massage
Specials and Discounts Offered at Each Location! www. visitbutlercounty.com/littleshops IJ facebook.com/ ArtStopsnShops 724-482-4436
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$ Name:
for only
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Address: City: State:
Zip:
Phone: E-Mail:
__
Payment Options: Check, Money Order
Payment Method: CC#: Exp.:
Sec. Code:
Signature: Please make checks payable to: The Herald Send payment to: The Herald, P.O. Box 51, Sharon, PA 16146 For more information call Valley Voices at 724-981-6100 NOVEMBER 2017
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IN GOOD TASTE
A Peck of Pickled Produce By Jeff and Katie Walters, Deacon Creek Farm LLC Jeff and Katie Walters of Deacon Creek Farm LLC in Champion, Ohio are turning up the heat in the kitchen — Scoville heat! The small hobby farm specializes in creating their own hot sauces, but “when we end up with more peppers than we know what do with, these are some of the recipes we use,” Jeff and Katie said. Check out some of these canning recipes to enjoy your produce all year long!
METRO CREATIVE
Pickled Spicy Green Beans This is a fun snack that is exceptionally great in a Bloody Mary. PREP: 1 hour | COOK: 10 minutes INGREDIENTS: 2½ pounds fresh green beans 2½ cups distilled white vinegar 2 cups water ¼ cup of salt 1 clove of garlic, peeled 1 bunch of fresh dill weed 1 cayenne pepper cut in half for each jar (or more) *Optional: You can add brown sugar for a sweeter taste
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DIRECTIONS: Sterilize six ½ pint jars with rings and lids and keep them hot. Trim the green beans ¼” shorter than the jar. In a large sauce pan, stir together vinegar, salt and water. Add garlic and bring to a rolling boil over high heat. In each jar place one sprig of dill and one cayenne pepper. Pack green beans tightly into jars so they are standing straight up and down. Ladle boiling brine into the jars, leaving a ¼” space from the top. Wipe the rim of the jar off with a clean rag. Seal jars with lids and rings. Place in a hot water bath, making sure they are covered by 1” of water. Simmer, but do not boil, for 10 minutes. Remove jars and let cool to room temperature. Once jars are cooled to room temperature, test for a good seal by pressing down on the center of the lid. It should not pop. Refrigerate any jars that do not seal properly. Let green beans ferment for 2 to 3 weeks before eating for maximum flavor.
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POLITICAL AD
VOTE NOVEMBER 7
Re-elect
Rita Ferringer In my 12yrs as Hermitage Commissioner Sherri M - Senior Director and Independent Demonstrator
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• Balanced budget with no raise in taxes. • Developed Linden Point and E center • Developed expansion of the Wastewater Treatment Plant • Maintained Roads • Serves on Library Board and has served on many area boards • Supports Police Department & Fire Department • 2008 ABWA Women of the year • Owner Best Real Estate 26yrs • Voted Realtor of the year 1989 & 2000 • Former Hospice Volunteer • Brings a Woman’s Perspective to the Board of Commissioners Continues to work to make Hermitage a city You’re proud to call home NOVEMBER 2017 71
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IN GOOD TASTE
Spicy Beer Cheese Dip
This recipe is made with a special blend of spices sold only at Deacon Creek Farm LLC. INGREDIENTS: 8 ounces cream cheese at room temperature 1 ounce Deacon Creek’s special spice ¼ cup of your favorite beer ¼ cup of shredded cheese DIRECTIONS: Add all ingredients to a medium size bowl and mix together until blended. Keep refrigerated until ready to serve. *Serve with pretzels or your favorite chips.
Jalapeño Sweet Rings Prep: 15 minutes Cook: 30 minutes DIRECTIONS: Wearing gloves, remove the stems from the jalapeño peppers. Slice peppers into uniform ¹/8 -¼ inch rounds. Set aside.
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INGREDIENTS: 3 pounds firm, fresh jalapeño peppers, washed 2 cups apple cider vinegar 6 cups sugar ½ teaspoon turmeric In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within ¼” of the upper rim of the jar. Turn heat up under the pot with syrup and bring to a full rolling boil. Boil hard for 6 minutes. Use a ladle to pour the boiling syrup into the jars over the jalapeño slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to fingertip tightness. *If you have leftover syrup, it goes great brushed on grilled chicken.
3 teaspoons yellow mustard ½ teaspoon celery seed 3 teaspoons granulated garlic 1 teaspoon of ground cayenne pepper (optional) To can, place jars in a canner and cover with water by about 2”. Bring water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label. Allow to sit for two to three weeks for the most flavor. V Information: 330.727.4859 or find DeaconCreekFarmLLC on Facebook or Instagram Photos contributed by Deacon Creek Farm LLC
Jeff & Katie Walters Deacon Creek Farm LLC was started in 2016 by Jeff and Katie Walters. All farming is done in raised garden beds with no pesticides. Deacon Creek Farm LLC includes six free range black Swedish ducks and a “mouthy black cat” named Cooper.
VALLEY VOICES
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FALL INTO THIS DEAL! Buy 6 any size laser sessions, & get 2 sessions AND a 45 minute facial for FREE! Expires 11/18/2017
HOLIDAY CONCERT on December 16, 2017 Winner will be announced in next month’s issue.
Holly Sulick of Sharon, PA was our October winner. Just fill out our survey and return it to the Valley Voices office (located on second floor of The Herald building) or mail to Valley Voices c/o The Herald, P.O. Box 51, Sharon, PA 16146
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Responses may be used in a future publication of Valley Voices.
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What did you enjoy most in this issue?
One entry per person per month, please. Entries must be received by 11-13-2017.
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453 Maple Street • Grove City, PA • www.miu4.org Free Adult Basic Educa�on & GED Prepara�on Classes Call to schedule an orienta�on & assessments in reading and math. Then you are ready to begin class. PA CareerLink Mercer County 217 W. State Street, Sharon, PA Hours: 9:00am -Noon & 1:00- 4:00 pm Days: Monday, Tuesday, & Thursday Classes at the CareerLink site are year-round! Get started TODAY! Greenville Area School District East Elementary School 71 Columbia Avenue, Greenville, PA Hours: 5:00 pm -8:00pm Days: Mondays & Wednesdays Classes September 11, 2017 - May 16, 2018. CrossRoads 1246 Roemer Blvd. Farrell, PA Classes to be determined by students’ needs. ABE/GED Program Tutors Get involved in your community! Midwestern Intermediate Unit IV is recrui�ng ABE/GED Tutors to assist Mercer County students who are enrolled in the Adult Basic Educa�on classes. Volunteer tutors help with reading and wri�ng skills, career planning, goal se�ng, and GED test prepara�on. Tutors must commit to 3 hours per week and have updated clearances. For more informa�on call 724-458-6700 extension 1225 and ask for Melissa Bestwick or Chris�ne Ekas at extension 1225 Ques�ons: Contact Georgiana Luce, MIU IV 724-458-6700 extension 1212 or georgiana.luce@miu4.org.
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COMMUNITY VIEWS
COMMUNITY
Views
To submit your photos from a recent event, please contact Taylor Sherman at taylor@valley-voices.com.
HELPING HANDS AT NEW DAWN SALON
A COLLABORATIVE COMMUNITY
New Dawn Salon and Day Spa in Hubbard, Ohio, hosted a Cut-A-Thon to raise money for families and communities affected by Hurricane Harvey. Held on September 25, 100% of the proceeds from the day’s services, including haircuts, mini manicures and pedicures, chair massages and styling were donated to the Houston Food Bank.
The Shenango Valley Chamber of Commerce hosted TechBrek: A Shenango Valley Tech & Startup Breakfast event on September 14 at the CHIP building behind the eCenter@LindenPointe, Hermitage. The event highlighted startups and tech companies throughout the region, including Sharon Tiger Techs Robotics Team, Big Dog RC, TALLS - Tropical Assorted Lemonade Low Sugar, KOPO Low-Cost Water Purification and more.
Photo Contributed
Photo by Taylor Sherman
AN EDUCATIONAL EXPANSION
A PRESIDENTIAL PERFORMANCE
Laurel Technical Institute celebrated the grand opening of its new 2370 Broadway Avenue, Hermitage location on October 5. The facility includes larger cosmetology space, welding stations, an electrical tech program and more. Photo by Sarah Worthington
Westminster College Celebrity Series welcomed “The President’s Own” United States Marine Band under the direction of Colonel Jason K. Fettig at the Orr Stage, Westminster College, on October 5. The U.S. Marine Band members also conducted several master classes with Westminster student musicians, including the military musician experience and audition expectations. Photo by Connie McGinnis
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Volant CHRISTMAS ON MAIN STREET Volant Village
NOV. 11TH - 10am to 6pm NOV. 12TH - 12pm to 5pm
VILLAGE COOKIE WALK NOV. 12TH - 12pm to 5pm
Another great local small town Purple Paisley “It’s a Girl thing!” GIFT SHOP
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273 Main St., Volant, Pa *Authorized Tervis retailer
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Volant Depot Mall 724.533.2516
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375 Main St. Volant, PA 16156 724.533.2629 www.specialteasetc.com Loose Leaf Teas & Accessories
Green Bug Glass Featuring Broken Glass Art Creations Now in the Volant Mills, Volant, PA! 724.946.5035 Find my shop on
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NOVEMBER 2017
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COMMUNITY VIEWS
JOB FAIR FUN
The Herald, New Castle News and Allied News partnered with Monster to present a Job & Career Fair at the Shenango Valley Mall on September 18. Employer positions included production, maintenance, loan operations, LPNS, RNs, electricians, mechanics, cashiers, food prep, assistant managers and store managers. More than 200 were in attendance. Photo by Taylor Sherman
CARING FOR FOUR-LEGGED FRIENDS
Aspen Hill Pet Cemetery and Crematory, 7065 East State Street in Hermitage, celebrated its grand opening on September 2. Food and drinks for both two and four-legged guests, tours of the facility and a visit from Representative Mark Longietti rounded out the event.
APPLE FEST IN FRANKLIN
The 35th annual Apple Fest welcomed a weekend of fun October 6 through 8 in Franklin. Crafters, music and food were all a part of the festivies. Photo Contributed
Photo by Kacy Scott
Holiday Hours start November 26: Sun 12 PM – 4 PM, Mon – Sat 10 AM – 6 PM 79 East State St., Sharon, PA 724.704.0124
Thyme In Your Kitchen is a culinary boutique that offers quality dinnerware, bakeware, kitchen accessories and artisan–made gift ideas. Cooking classes offered for all cooks, from novice to expert.
Join us for our Christmas Open House Shopping Event, Saturday, December 2, 10:00 AM – 7:00 PM • Special in store discounts • “Ask the Chef” with Garron Birdsall from 2:00 – 4:00 • Cooking demonstrations and tastings • Door Prizes • Refreshments Let us help you celebrate Christmas “Thyme” In Your Kitchen! Gift Baskets Available • Gift Certificates Available 78
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Find Everything on your
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NOVEMBER 2017
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SAVE THE DATE
COMMUNITY
Events November 4, 2017 JUST KIDDING! A COMEDY NIGHT
Children’s Center of Mercer County and Primary Health Network Charitable Foundation will host Just Kidding! A Comedy Night on November 4 at Park Inn by Radisson, 3377 New Castle Road, West Middlesex. Featuring Joel Richardson, Kevin Israel and KP Burke, doors open at 5:30 p.m. for V.I.P. admission and 7 p.m. for the show. Information: www.ccmcpa.org or phnfoundation.net/events.aspx#JustKidding
November 6, 2017 ESSENTIAL OILS 101
Learn how to switch from chemical filled products to natural products with ease during an introductory workshop on Young Living Essential Oils on November 6, beginning at 6 p.m. Hosted at Stacey’s Reiki, 104 North Pitt Street in Mercer, the workshop will discuss products that Young Living has to offer, including baby products, cleaning products, makeup and oils. Seating is limited; please RSVP. Information: 724.372.0742
Andrea’s Lifestyle and Gifts, 2310 Valley View Road in Hermitage, hosts Christmas in the Woods, a holiday shopping open house, November 7 through 12 beginning at 10 a.m. Information: 724.962.2292 or find Andrea Peters Lifestyle and Gifts on facebook
Philadelphia Candies celebrates its Thanksgiving Open House November 15 through 26 at its Hermitage, Boardman, Ohio and Tippiecanoe locations. Enjoy free samples and register to win a holiday raffle. Information: www.phillyc.com
Arts + Education at the Hoyt, 124 East Leasure Avenue, New Castle, hosts its annual Holiday Open House on November 18 from 11 a.m. to 4 p.m. Themed “An Old World Christmas,” guests can tour the houses for the holidays, featuring local art in the gift shop, interactive classroom demonstrations, make-and-take activities for all ages, a holiday photo booth and cookies and cocoa. Information: 724.652.2882 or www.hoytartcenter.org
December 2 and 3, 2017 AMERICAN HOLIDAY ARTS & CRAFTS SHOW
The Butler Institute of American Art, 524 Wick Avenue, Youngstown, Ohio, presents its 47th -annual American Holiday Arts & Crafts Show on December 2 from 10 a.m. to 5 p.m. and December 3 from 10 a.m. to 4 p.m. Admission is $7 for adults and free for kids 12 and under. $1 will be deducted from admission with a canned good donation to Second Harvest Food Bank. Information: butlerart.com
November 11-12, 2017 CHRISTMAS ON MAIN STREET
Saint Nick arrives in a horse-drawn carriage to open the Christmas season in an old-fashioned way — to celebrate Christmas on Main Street in Volant Village! November 11 from 10 a.m. to 6 p.m. and November 12 from noon to 5 p.m., attendees can enjoy holiday shopping, breakfast and pictures with Santa, strolling carolers, musicians, carriage rides and more.
.07 miles from the DQ in the township
Gifts & More Boutique
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November 15-26, 2017 THANKSGIVING OPEN HOUSE
November 18, 2017 ANNUAL HOLIDAY OPEN HOUSE
Owner:
facebook.com/yayasbeehive
Volant Village hosts a cookie walk from noon to 5 p.m. on November 12. The walk begins at The Kitchen Shoppe with a hot beverage and cookie. As guests shop through the village, other destinations will offer tasty cookies, specials and discounts. The event costs $5 per person. Information: call 724.533.2983 to RSVP
November 7-12, 2017 CHRISTMAS IN THE WOODS
Kimberly Check
6178 Youngstown Hubbard Rd. Hubbard, OH 44425 234-600-2912 www.yayasbeehive.com
November 12, 2017 VILLAGE COOKIE WALK
SAVE WOW
NOW LEASING FOR THE HOLIDAYS!
new deals everyday!
Grow your small business
LOVE
St. Paul’s, 339 East Jamestown Road, Greenville, hosts its annual Craft and Bake Sale on November 3 from 10 a.m. to 4 p.m. in the Headland Friendship Commons at The Villas. All proceeds benefit The Auxiliary at St. Paul’s. Information: 724.588.7610 or www.sp1867.com
*Don’t forget to vote on November 7!
SHOP
November 3, 2017 CRAFT AND BAKE SALE
BE SURE TO MARK YOUR CALENDAR FOR THESE DATES TO REMEMBER THIS MONTH
REWARDS
RETAIL SPACE • KIOSKS
Holiday Hours Oct. 21 - Dec. 23
Jewelry & Accessories/ Cosmetics & Skincare/ Wellness & Handcrafted Décor…gifts for all occasions Tues.- Fri. 1:00pm - 7:15pm Saturday 10:00am - 5:15pm
VALLEY VOICES
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Sharon PENNSYLVANIA
Another great local small town
23 Chestnut Ave Sharon PA 724-308-6293 www.brewtusbrewing.com
Large Selection of Yarns by • Sirdar • Universal • Schachenmayr • ChiaGoo & Knitter's Pride Needles • Knitting & Crochet accessories & gifts • Instruction for all levels of Knitting & Crochet Hours: Closed Sun & Mon Tues, Wed, Fri 10-5 Thurs 10-7; Sat 10-2 142 East State Street, Sharon, PA 724.347.0800 • neverenoughyarn@hotmail.com or @ Never Enough Yarn Sharon
Hall Available for your Special Events: • • • • •
Weddings Showers Rehearsal Dinners Bar/Bat Mitzvahs Graduation Parties
• • • •
Birthday Parties Anniversary Parties School Events Business Meetings
47 Vine Avenue, Sharon, PA 16146 • 724.983.9020
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Annual Chamber Holiday Luncheon December 7th from 11:30 AM - 1:30 PM at The Corinthian Banquet Hall, Sharon Mini-Holiday Market, Photo Booth, Sweet Treats svchamber.com
724-981-5880
@shenangovalleychamber NOVEMBER 2017
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CROSSWORD PUZZLE
CLUES ACROSS
Lin’s Tresses & Treasures Women's clothing, accessories and gift items Salon also located at 196 Main St., Greenville • 724-588-8872
1. Corpuscle count (abbr.) 4. Longtime sports columnist Cook 9. Tributary of the Rio Grande 14. Geological time 15. About ilium 16. Religion 17. Beverage holder 18. Its largest city is Fargo 20. Attaches muscle to a bone 22. Hindu queens 23. Sir __ Newton 24. Developments 28. British thermal unit 29. The Ocean State 30. Smell 31. Line 33. Seizure 37. Where vets are tended to 38. Goddess of the dawn 39. Pear-shaped fruit 41. Taxi 42. Where injured ballplayers end up 43. Preceding period 44. Uncovers 46. Smudge 49. Dad 50. Peyton’s little bro 51. Flawless 55. Judges 58. Expressed one’s displeasure 59. Immature 60. PBS interviewer 64. Hat 65. Cover with wood 66. Acts dejectedly 67. Perform 68. Where people store their tools 69. Sulfuric and citric are two 70. Long-term memory
CLUES DOWN
1. Muscles that control eyeball movement 2. Hillsides 3. The dried leaves of the hemp plant 4. Used to see far away things 5. Inventor Musk 6. We all need it 7. __ King Cole 8. Earthy pigment 9. Stringed instrument 10. A language of the Inuit 11. Shuttered 12. Cereal plant 13. Senior officer 19. Sportscaster Patrick 21. What day it is 24. Petrels with saw-toothed bills 25. Bumps in the road 26. Stars 27. Riding horses 31. Swamp plant 32. Type of bear 34. Style of cuisine 35. Home of the Flyers 36. Serious-mindedness 40. Velvet Underground album 41. Highly important 45. Winged 47. Cultured 48. Fastened 52. ___ Royce 53. Wreath 54. Excessive fluid accumulation in tissues 56. Synchronizes solar and lunar time 57. Ninth month 59. Deployed 60. Cycles per second 61. Expresses surprise 62. Mythological bird 63. Open payment initiative
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Answers:
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TABLE OF CONTENTS
ÂŽ
Mausoleums
Veterans and families interred among the Flags
Cremation Niches
Burial of pets with their pet parents in a new garden
U.S. Army Retired Frank Zelinsky Counselor x
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