FRESH FOOD: 2025 Sentinel Culinary Edition

Fresh Food

This year’s Sentinel food magazine theme focuses on the future (and present) of the food scene in our region. We wanted to look at some of the young people, whether youth, teens or under-40s somethings , who are doing big things in our culinary corner of the world. You’ll read about students in the Mifflin County Academy’s culinary program, a talented young cafe owner as well as recipes that kids

might enjoy making with their parents. And be sure to see page 22 to find our more about our cover photo of Strodes Mills youth Emmah Frey and her culinary quest.

We know there are lots of other young folks who are amazing chefs, bakers and food entrepreneurs and we hope to feature more great “fresh food” in future editions of this annual magazine.

Designer’s Note: The Sentinel staff was sorrowful to learn of the passing of Mr. Harry Leister of Harrisburg, whose bright smile shined on last year’s cover.

Lauver’s Start in Kitchen at Early Age Fuels Her Culinary Passion

BY GREG WILLIAMS Sentinel reporter gwilliams@lewistownsentinel.com

LEWISTOWN – Growing up in the kitchen with her grandmother is really where Marissa Lauver’s career got cooking.

“I was around 5 when my grandma, Betty Dressler, let me help her around in the kitchen,” recalls Lauver, a graduate of the Mifflin County Academy of Science and Technology’s culinary arts program and a first-year student in the culinary arts program at Pennsylvania College of Technology in Williamsport.

“From cooking baked corn and pink rice, to cooking New York strips and ribeyes with my grandpa, Galen Dressler,” Lauver adds. “Cooking has been sort of a like the glue that holds my family together. Every opportunity we get to spend together, we’re always gathered and surrounded by multiple different dishes.”

As a sophomore, Lauver decided to attend the Academy; her experience there was life-changing.

“The first two years of my career there, I had Lynn Fohringer as my instructor,” Lauver says. “She was a wonderful and aspiring chef. My third, and final year came around

the corner. We then had gotten a new instructor, Travis McCullough. Travis was, and still continues to be, one of the chefs I still look up to this day.”

“He was a great instructor, he taught me many, many life lessons, that really helped me prepare for my future,” Lauver adds.

“The skills he has taught me have definitely helped me in the long run here at college, for sure. He was always so positive in the kitchen and classroom, we always did fun chopped competitions, and always challenged us to our very and utmost best. I appreciate everything he has done for not only me, but continues to do for the students he has today.”

Lauver said after doing a lot of research, traveling and most definitely taste-testing to find the best cuisines has also inspired my feel for culinary.

“I’ve always dreamt of being one of those famous chefs on say ‘Next Level Chef’ or ‘Guy’s Grocery Games,’” she says. “But most importantly, my grandparents were the ones who inspired me from day one.”

McCullough said Lauver’s love of the culinary arts is what make her successful in the field.

“Simply put its passion when you are as passionate about culinary arts and satisfying your customer base as Marissa Lauver or any aspiring culinary artist, you will go far,” McCullough explains. “As for her personally, she showed tremendous growth from the first time I met her to the end of her high school career.

“She continues to thrive at Penn College, just last week my wife and I were invited to a dinner as her

guests of honor,” McCullough adds. “Marissa was the managing chef at the on campus fine dining restaurant, LeJeune Chef, the experience was amazing It was a full circle experience for myself to see someone who was a student of the culinary program building her own success story.”

Having McCullough as an instructor affirmed Lauver’s career choice, using all of the different lessons and skills she learned from

“I decided to up my game and make this an indefinite career,” Lauver says. “When Travis arrived, he really helped

everyone truly understand more about different cuisines and flavors. We also went to the Reading Terminal Market, for example, to open our horizons to different foods.”

Recipes Your Kids will Love

CROCKPOT CHICKEN ALFREDO

Submitted by mom, Alexis, for Tenley Knable, age 5, Lewistown

Ingredients:

2 boneless, skinless chicken breast

3 cups heavy cream

2 cups chicken broth

1 cup grated Parmesan cheese

1 teaspoon each of Italian seasoning, garlic powder and onion powder

8 oz. fettuccine pasta

4 oz. cream cheese, cubed

2 tablespoons unsalted butter

Directions:

1. Add chicken, heavy cream, chicken broth, parmesan cheese, garlic & onion powder, and Ital-

ian seasoning in crockpot. Cover & cook on low for 3-4 hours.

2. Remove the chicken, shred it, and return it to the Crockpot. Add cream cheese, butter, and fettuccine pasta, stirring to combine.

3. Cover and cook for another 30-40 minutes, stirring occasionally, until the pasta is fully cooked and the sauce is thick!

In 2011, The Sentinel published a cookbook edition entitled “Cooking for Kids,” featuring submitted recipes that kids would enjoy making. Here are a few of those selections.

PRETZEL CANDIES

Bag of mini pretzels

Bag of milk chocolate kisses or hugs ¼ cup milk chocolate or peanut butter M&M’s Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of each pretzel. Bake at 275 degrees for 2 to 3 minutes or until chocolate is softened. Remove from the oven.

Place an M&M candy on each, pressing down slightly so chocolate fills the pretzel. Refrigerate for 5 to 10 minutes, or until chocolate is firm. Store in an airtight container at room temperature. Makes about 4 dozen.

Julie Harpster, Mechanicsburg

DOGS IN A SWEATER

1 package (11-oz.) refrigerated breadstick dough

8 hot dogs

8 craft sticks

Ketchup, mustard and/ or ranch dressing

Separate dough, roll each piece into a 15-inch rope. Insert sticks into hot dogs lengthwise. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray. Bake at 350 degrees for 18 to 20 minutes. Serve with toppings of your choice.

Makes 8 servings Bonnie Ross, McVeytown

3 hard-boiled eggs

2 tablespoons mayonnaise

1 tablespoon sweet relish

1 teaspoon fresh dill or 1/2 teaspoon dried dill

Pinch of black pepper

Romaine Lettuce

6 slices of whole-grain bread

Crack and peel eggs. Chop eggs and place in a large bowl. Add mayonnaise, relish, dill and pepper. Stir to blend. Wash and dry lettuce leaves and place on three slices of bread. Spoon egg salad onto lettuce. Cover with remaining bread and cut in half.

Makes 8 servings

Lisa Long, Lewistown

MONKEY BREAD (OR PULL CAKE)

3 tubes biscuits

Mixture of 1 teaspoon cinnamon per 1/4 cup sugar

1 stick oleo

1 cup brown sugar

Divide biscuits. Cut each biscuit into 4 pieces. Roll each in cinnamon mixture. Place in angel food cake or bundt pan. With adult supervision, bring brown sugar and oleo margarine to a boil. Pour over biscuits. Bake at 400 degrees for 20 minutes. Baker’s note: Fun to make for children and fun for children to make!

Marianne Hornyak, Burnham

HOMESTYLE

MAC AND CHEESE

1 pound elbow macaroni

1/2 stick butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 cups milk

4 cups (16 oz.) shredded sharp cheddar cheese

Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray. Cook the macaroni according to the package directions; drain. Place half in the bottom of the baking dish.

In a medium saucepan, melt the butter over medium heat. Add the flour, salt and pepper; stir to mix well. Gradually add the milk; bring to a boil and cook until thickened, stirring constantly. Sprinkle 1 1/2 cup cheese over the macaroni in the baking dish and top with half the white sauce. Repeat the layers once more, thentop with the remaining 1 cup cheese. Bake for 35 to 40 minutes or until heated through and top is golden.

Lisa Long, Lewistown

MY FAVORITE FRUIT SMOOTHIE

1/2 cup of plain yogurt

1 cup blueberries

1/4 cup sugar (my use less)

1/2 cup milk

Blend together in food blender adding ice cubes, a few at a time. Enjoy!

Emily Knepp, Mifflintown

Academy’s Culinary Arts Program finds Recipe for Success

BY GREG WILLIAMS Sentinel reporter gwilliams@lewistownsentinel.com

LEWISTOWN – This is not your mother’s home economics class any more.

The culinary arts program at the Mifflin County Academy of Science and Technology has come a long way since the home ec’s cooking classes of yesteryear.

The culinary arts classes are classes with cooking in, its instructor says.

“The program offers a curriculum that includes food preparation, nutrition, sanitation and the use of commercial kitchen equipment,” explains Chef Travis McCullough, who serves as the instructor for the popular Academy program. “Students also have the chance to earn industry-recognized certifications, such as ServSafe, which are valuable in the food service industry.”

In an online article on the website, The Takeout, Gwen Ihnat writes, “Those of us of a certain age may remember a time period when high school girls took home economics class, and high school boys took shop. … (The expectation was that) women would become homemakers and

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The world has changed. Many women enter the work force whether or not they get married and have children and many men now work in the hospitality industry. The percentage of boys to girls is equal or higher in many culinary programs.

McCullough pushes students who show interest in signing up for the program that what they will be getting into is an “occupations” class.

“The program benefits from active community involvement from local businesses,” McCullough adds. “For instance, we have many students actively working in the field at various locations throughout

To namedrop, there’s Revival Kitchen and Pass the Dutchie, Geisinger Lewistown Hospital, NEDO Inc., Michele’s OIP, Rutters and Sal-Lee’s Dream.

“The culinary arts program at the Academy continues to thrive due to a combination of strong leadership, community support, industry partnerships, and a comprehensive curriculum,” McCullough says.

The work experience has proven invaluable to students, who have decided to venture down the culinary career path.

Led by McCullough, an alumnus who returned to

teach after honing his skills at Johnson and Wales University, his passion for the culinary arts and first-hand experience as a graduate contribute to a dynamic learning environment that resonates with students.

“Students have opportunities to engage with industry professionals through guest chef workshops, co-op experiences and participation in culinary competitions,” McCullough adds. “These experiences provide practical skills and networking opportunities essential for career advancement.”

These factors collectively contribute to the ongoing success and growth of the Culinary Arts program at the Mifflin County Academy of Science and

Technology. Those ingredients are simply a recipe for success.

‘Next Level Chef’ TV Cooking Contest

MATTHEW COURTER

mcourter@sungazette.com

JERSEY SHORE — Area residents were glued to their televisions as Jersey Shore, Pennsylvania native Gabi Chappel took home the top prize on Fox’s nationally broadcast cooking competition, “Next Level Chef,” in May 2024, and after a whirlwind month, Chappel has finally had time to reflect on her hometown celebrity status.

“It was just such a crazy moment in time,” Chappel said of when she was crowned the winner of the show's third season.

“I’m a firm believer in visualization and manifestation, so I allowed myself the opportunity to imagine what that would be like, but nothing came close to what it really felt like to experience that moment. It was something that I’ll never forget,” she continued.

Chappel cites her positive outlook as the driving force behind her decision to participate in the competition.

“A lot of times we think of the worst-case scenario

to prepare us emotionally for being let down. I like to approach life with ‘what if the best case scenario happened, and how would that feel?'”

“I remember going into this thinking I was crazy,” she said of her decision to go for the gold, after having built a career in New York City in a completely different industry.

“New York City isn’t exactly a place where you can just gamble with whether or not you can make it,” she pointed out.

“But, sometimes you have to take risks in life in order to achieve what you never even would have thought possible,” she said.

Chappel got to know that feeling right off the bat, as she was chosen as Chef Gordon Ramsey’s second overall pick, just behind

professional chef Chris Tzorin.

“I was like, ‘wow, he must really have faith and believe in me, so I need to have faith and believe in myself,’ she said.

Another highlight for the area native was when her dish received top billing during the episode, “Don’t Have A Cow, Man,” which required the chefs to prepare a steak dish.

“That’s something I hardly ever make, because I’m mostly a vegetarian or plant based chef, but I remember going in that day, and saying to myself, ‘I want to win today because I want to show people what I can do,'” Chappel said.

But, although being on the show was an overwhelmingly positive experience, Chappel said the

recording process was an arduous one that could be both physically and mentally taxing.

“As a viewer, you’re watching the episodes come out once a week; for me, it’s every day in and day out on set for long hours, and being on camera is really tiring,” she explained.

In those times, Chappel turned to those closest to her for strength, including her boyfriend and her father.

“My dad coached me in sports all through school, so, he was like, ‘Gab, you just gotta pretend you’re at a tournament right now,’ so, I really treated it as if I was in a sports competition, because at the end of the day, it wasn’t far off,” she said.

An additional source of

support for Chappel came from her fellow competitors.

“I just feel like I hit the jackpot,” she said.

“When you think of reality television, you think of drama and gossip, but it was such a pleasant surprise to have none of that.”

“Everyone was so down to earth, so kind, so supportive and really looked out for each other. I feel incredibly lucky to have walked away with genuine friends,” Chappel said.

But, it was the outpouring of support from the community she calls home that has, at times, moved Chappel to tears.

“Nothing beats hometown support,” she said. “They’ve known me forever. They’ve followed along on this whole journey as I was chasing my dreams in

Delightful Brews

New York, and for everyone to be able to be a part of that was just such an incredible experience.”

“I can’t hear you through your T.V., but I feel and I sense that support, and it just means the world to me,” she said.

“I’m just a kid from a small town, but ultimately it’s a gift to be from a close knit community,” Chappel said, adding that her grandparents moved to Jersey Shore from eastern Europe.

“It’s the only town my whole family’s ever really known, other than the Wilkes-Barre/Scranton area. “I’m a Pennsylvania girl through and through. There’s no two ways about it,” she said.

For anyone considering taking on a similarly sized challenge, Chappel said being willing to step out of your comfort zone is key.

“You have to be willing to push yourself to see what you can really do and what you can achieve. It’s really hard to make something like this happen if you don’t sacrifice a little bit of comfort,” she said.

Along with an internship, training with each of the chefs on the show, Gabi’s victory also came with her own show, Gabi’s Next Course, the full season of which is now available on YouTube.

“It’s basically the continuation of my mentorship and my education, and that’s coming through the

lens of none other than my team leader and coach, Chef Ramsay,” she said.

“Basically, I’m asking Chef Ramsay for inspiration or for help through these certain set of goals I set for myself through an exploration of different parts of New York City,” Chappel said.

Each episode ends with a recipe that Chappel said she is very proud of, and has worked to keep approachable so as to be easy for those watching to follow along.

“My goal right now is to ride out this internship and take it for everything it’s worth, and to continue to become a better chef,” adding that she also hopes to release a cookbook

within the next two years.

And, though they may be long-term, Gabi has inklings that her own restaurant may be in the pipeline.

“I think there may be an opportunity for a brick and mortar somewhere, but I’ll be honest, I don’t really see that happening in New York,” she offered.

“Perhaps there’s a chance it could happen a little closer to home,” Chappel teased.

“I can’t make any promises, and it would be a long time coming, but I will say that there may or may not be some thoughts of what that could look like in the future,” she said.

On Instagram, follow Gabi here: @gabchappel

“Why did you choose culinary arts as your career path?”

3rd Year Academy Student MCHS Senior

“My love for food and cooking stems from my love of people and good times. Nothing brings people together like food. Besides that, the process of bringing dishes together and ingredient choices when creating a menu or recipe has always been super intriguing to me. (I like) the unpredictable nature of the industry ... no two days are ever the same and are never boring.”

3rd Year Academy Student MCHS Senior

“Food makes memories, and memories make family. Chef McCullough has used food to turn the culinary classroom into a family full of memories, while also setting us up for our future. Two other students and I have gotten jobs ... which will allow us to gain more experience and make more memories ... their happiness ... is what made me fall in love with the field of culinary arts.”

“I was always interested in culinary since I was little. I always enjoyed cooking dinner, so I wanted to learn more about how to cook. Then the more I learned, the more I wanted to learn and for culinary to be my career path.”

Make Baking Fun for the Entire Family

Family fun can entail many things, but producing delicious food in the kitchen is a popular way for adults and children to get together and let loose. Teaching kids how to follow a recipe and produce a finished meal imparts important lessons in everything from measuring to math to science. Cooking also shows kids that follow-through can lead to delicious results.

Any recipe will do when cooking with kids. However, baking desserts may be particularly enticing to youngsters who won't want to wait to dig into a sweet treat. Plenty of things can enhance the enjoyment factor of baking for children. Families can explore these ideas to make baking more fun.

· Accept the mess. Expecting baking to be a tidy process is setting yourself up for failure. Kids, particularly younger children, may not have the dexterity needed to keep everything neat and clean. Prepare for spills, flour trails on counters, poorly cracked eggs, and sticky situations. Keep a damp cloth nearby and go with the flow. Dress baking participants in clothes that can get soiled, or invest in matching aprons.

· Assign age-appropriate tasks. Young kids will want to get in on the action, so figure out which tasks they

can safely handle. These include measuring ingredients, mixing with a spoon, scooping batter into pans or tins, and adding chips or sprinkles to items. Adults should man electrical equipment and knives and handle tasks that involve a stove.

· Let kids choose flavors and colors. Cater the recipe to the kids' likes and tastes. They will be more likely to participate fully if the end result features flavors they enjoy.

· Explore the sensory experience. Enable kids to feel the different textures

of the ingredients, from the coarse sugar to the silky flour. Talk about how ingredients change in texture when they are blended together and baked. Let kids watch baking soda bubble when an acid is added to it.

· Try smaller tools. Invest in a set of kid-sized baking tools, such as spoons and spatulas, to make them easier to maneuver with small hands.

· Listen to upbeat music. Music can help set the tone of the baking experience. Have children pick some of their favorite songs and let that playlist run in the background. Bounce and dance along while ingredients are being combined.

Baking is an activity that family members of all ages can take part in. The process is more fun for children with some planning.

· Encourage creativity. Let children come up with funny names for their creations, and don't cringe if they combine food colors or shapes that might not turn out so pretty. Be encouraging of the process and the results so kids want to continue baking in the future.

Ten Building Blocks for a Thriving New Restaraunt

BY BRIAN CARSON Sentinel reporter bcarson@lewistownsentinel.com

LEWISTOWN – Four months after the decals on the front window dry, many first time restaurant owners in Mifflin County face the same surprise: the cash drawer empties faster than tables fill.

National Restaurant Association data put the three year failure rate for independents near fifty seven percent. Local accountants confirm the pattern; new operators often under fund, over promise, and lose momentum be-

fore customers learn their names.

Here are ten concrete moves every rookie in the business ought to nail down before the first burger hits the flat top.

1. DOUBLE THE CASH CUSHION

Bank statements, not recipes, shut doors. Rent, utilities, insurance, licenses, and payroll pile up weeks before the first cover hits the point of sale system. Restaurateur balance sheets reviewed show average pre opening costs of $285,000 for a 60

seat casual concept. Plan on twice the figure you think you need, advisers say, because unexpected code upgrades, supply chain hiccups, and contractor delays crawl out of nowhere. Operators with six months of fixed costs in reserve keep the lights on long enough to tune menus and staffing levels while word-of-mouth spreads.

2. BUILD AN EXPERIENCED COST ACCOUNTANT INTO THE TEAM

3. DEMAND INGREDIENT INTEGRITY

Consumers scan sourcing statements more than ever. A 2023 Restaurant

Food cost runs around twenty nine percent across the region. Yet, a single swing in commodity prices can slice margins in half. An accountant who understands yield tests and recipe costing will track shrinkage spot theft and recommend menu price tweaks before losses snowball. Spreadsheet fluency alone does not cut it; the person must walk the line, weigh trimmings, and translate data into daily prep lists the line cooks actually follow.

Opportunity Center survey found forty six percent of central Pennsylvania diners choose eateries reporting farm origin on menus. Buying from local growers locks in flavor and supports a regional food web that can reduce delivery gaps. Yes, local heirloom tomatoes cost nineteen percent more than commodity rounds. However, menu engineering—think caprese salad add on or seasonal pricing—lets operators recoup without sticker shock.

4.

HIRE FOR CULTURE, TRAIN FOR SKILL

Service can elevate or sink a meal within seconds. Eye contact, table pacing, and conflict de

escalation are all important. Owners who define values upfront—no shortcuts on sanitation, no tip poaching, collaborative line checks—attract applicants who share the same code. Technical gaps close through shadow shifts and daily tastings. Character mismatches poison morale fast and bleeds turnover costs estimated at $5,864 per hourly employee, according to Cornell University’s Center for Hospitality Research.

5. DESIGN A TIGHT MENU

A menu with forty entrées promises everything yet satisfies no one. Inventory balloons, ticket times drag, and cooks juggle

mismatched mise en place. Data from Toast POS users show restaurants with fewer than twenty core items post seven percent higher plate consistency scores and twelve percent lower waste. Pick a signature—a wood fired crust, a birria taco dunk, a sweet cream base gelato—and let it anchor the story. Side dishes and daily specials can rotate around that core while keeping walk in coolers lean.

6. MASTER ONE CHANNEL BEFORE ADDING MORE

The first instinct might be to chase every revenue stream: dine in, curbside, delivery apps, catering, farmer's market pop

ups. Each carries separate packaging, staffing, and timing demands. Operators polled by the Pennsylvania Restaurant & Lodging Association who devoted ninety days to refine in house service before flipping to online ordering showed a fifteen percent higher first year profit. Systems matter: print accurate pickup times, flag allergy mods in bold, and separate third party drivers from dine in wait lists to avoid lobby pileups.

7. SET DATA DRIVEN MARKETING GOALS

Marketing to “everyone hungry” dilutes resources. Instead, mine census blocks, social media insights, and loyalty pro-

gram ZIP codes to chase specific households. For example, laundromats that serve shift workers; flyers timed to last wash cycles can push late night takeout. Facebook pixel tracking linked to a limited time burger tracked a 3.4x return on ad spend for one restaurant. Clear metrics—click through rate, repeat visit cadence—beat vague brand buzz every day.

8. INVEST IN STAFF DEVELOPMENT LOOPS

Workers stay when they see growth. Weekly menu tutorials, cross training between sauté and pantry, and certification sponsorships keep minds engaged. ServSafe, barista courses, and sommelier levels

translate into upsell power: a server who decants with confidence can lift an average check by $7.83, Square Analytics reports. Owners who block ninety minutes per week for team tastings find fewer order entry errors and smoother special roll outs.

9. BUILD VENDOR PARTNERSHIPS, NOT PRICE FIGHTS

A procurement relationship framed around bid undercutting may shave pennies in the short term but forfeits priority when supply chains buckle. During last winter’s lettuce shortage, distributors filled long standing loyalty orders first, leaving spot buyers scrambling. Meeting suppliers face to face, sharing sales forecasts, and paying

on terms creates a mutual stake in success.

10. ENGINEER AN EXIT ROUTE BEFORE DAY ONE

Success plans include fail safes. Lease language ought to cap personal guarantees. Equipment financed through programs with resale clauses can ease repayment if volumes tank. A documented standard operating procedure manual raises resale value; buyers pay premiums for systems they can plug in. Owners who track EBITDA (Earnings Before Interest, Taxes, Depreciation, Amortization) from month three onward spot downward slopes early and pivot before debt snowballs. The same discipline that tracks end of night counts

must map a three year horizon—growth, franchising, or graceful handoff when energy shifts.

Independent restaurants knit economic and social fabric across Mifflin County. They hire local teens, showcase regional produce, and lure visitors off U.S. 322 for more than fuel. Yet the margin of error stays thin. Founders who treat finance, people, and processes as deliberately as seasoning set the odds in their favor. The ten practices above do not guarantee lines out the door, but they tilt the playing field toward sustainable growth—and keep those decals shining long after opening night.

Family & Community Shapes

The Square

BY LIV SUYDAM Sentinel reporter osuydam@lewistownsentinel.com

LEWISTOWN – The future is unknown; people can end up where they never imagined they’d be, and even better, they can find themselves loving it.

Kayla Zook, the owner of the Square Cafe in downtown Lewistown, knows this better than anyone.

“I always enjoyed cooking but always said I'd never own a bakery…God had other plans,” Zook shared. “Being a small business/ restaurant is extremely challenging, but also very rewarding. While some days it seems as though it consumes my life, a customer walks in the doors and the conversations we have changes my whole outlook on my day and everything was worth it. I have gained so many friends through this business, my life would be boring without them in it.”

The Square Cafe was opened in July of 2017 as an “answer to a calling.” Zook said that while searching for what God had planned for her, every path was leading back to opening a small business in downtown.

The Square Cafe offers menu items such as subs, pulled pork, pulled chick-

en, mac and cheese, baked beans, baked potatoes, mashed potatoes, picnic salads, salad bar and a special smoked meat and a homemade entree of the day.

Over the years, Zook has heard what her customers had to say, and some of the menu items were foods desired by the community; however, family

also played into the menu.

“Some of the menu items have been family favorites and I wanted to share them with the community,” said Zook.

“I grew up in the kitchen. My mom baked from our house to the public for 15 years and when I became old enough, I would help her in the mornings before I went to school and in the afternoon. I would often cook my family supper while my mom did other housework.”

Family and community play an important role in the success of the Square Cafe; there, customers become family. Whether stopped in for a sit down meal, or grabbing a fast, home cooked meal on a lunch break, bonds are built.

“I think we serve some of the best comfort foods around and so we see and get to hear about people's bad days and then their good days,” said Zook. “We see their celebrations and hear their bad news, we get to watch our customers' children grow up from toddlers to school age or from teens to respectable young adults.”

Restaurants and food can be a very important staple in the community, offering a place of comfort and security to be heard, cared for and fed.

MOUNTAIN SIDE SHOE SHOP

• Hunting and Western Boots

• Children’s Boots & Shoes

• Frogg Togg Clothing • Leather Belts

• Irish Setter, Wolverine, Rocky, RedWing, Carolina, Double-H, Dryshod, Skechers, Keen & Muck

• Shoe Repair & more

Mifflin County Youth Starts Culinary Training Early

Emmah's aunt Kortlin took her in November for her class, and as the photos show, Emmah had a great time. She got to make homemade spaghetti and meatballs as well as some great memories.

Photos courtesy of Kortlin Yetter

Emmah Frey, who is featured on this year's magazine cover, proves that it's never too early to cultivate one's love of cooking. Emmah, age 8, lives in Strodes Mills, Mifflin County, and is a second grader at Strodes Mills Elementary. Since Emmah loves to cook and bake every chance she gets, her grandmother Peg bought her a cooking class gift certificate for Taste Buds Kitchen as a birthday gift. Taste Buds Kitchen, with a location in State College, offers cooking classes for both kids and adults.

SKATING RINK

FRIDAY: 7pm-10pm (Year Round)

SATURDAY: 2-4:30pm (Nov-April)

SATURDAY: 7-10:30pm (Year Round) SUNDAY: 2-4:30pm (Nov-April)

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