SCM March 2024

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Meals With Wheels

food trucks are on the rise in the State college area offering an affordable, quick and delicious options for breakfast, lunch and dinner.

EDUCATION

bald eagle area high School students will head to maryland in april for a team-oriented competition in robot building and programing.

PENSEES SUR L’ ART

grace pilato recounts her diverse career in the arts.

16

Shaken, Stirred and Garnished locals having private parties often use area mobile bartenders for getting their guests in the “spirit” of the celebration.

BOOK BAG

paula bannon from Schlow centre region library takes on dragons in four selected books for young readers.

SPOTLIGHT

meet James p lesher Jr., who has had a long and ever-expanding career at rhoneymeade.

Robert

David

State College Magazine readers have always enjoyed our march food issue.

it seems that they look forward to learning what’s new on the topic of food around the area. each year we try to mix it up a bit with a different angle on the happy Valley culinary scene.

our cover story “meals with wheels,” focuses on the many food truck options and all the tempting and delicious eats they offer. from coffee drinks and baked goods to tacos and coxinha. (if you don’t know what a coxinha is, turn to page 10.)

teresa mull’s fun story is paired with her second feature on traveling bartenders, beginning on page 16. These options could be the answer to a stress-free celebration with cocktails and mocktails on the menu.

food columnist rebecca dale welcomes spring recipes with a lighter fare, taking advantage of available local produce. don’t miss her Seasonal palate recipes (page 30). to pair with your meals, wine notes columnist robert d richards shares some new spring releases available locally. as always, make sure you read all the columns available each month.

UpFront

education 8

The Art of History

Next time you look at the historic tablets in bellefonte, don’t just read the text; also examine the drawings of each historic site.

They were done with a graphite pencil by tara mazurczyk, who says her attention to detail came not from an art background but her childhood and college education. when she was growing up in north chelmsford, massachusetts, she spent a lot of time hiking, canoeing and kayaking and was drawn to landscapes, which she then began drawing. The State college resident and penn State alumna has a ph.d in geography and natural resources with a focus on wetlands ecology, as well as an undergraduate degree in landscape architecture.

“ with pencils you can really get into the nice, fine details and shading,” she says. The pencil was helpful in getting detail into the roof and windows of her renditions of buildings such as the brockerhoff hotel. for the Quaker cemetery, she wanted an emotional feeling that a person would get when standing at the gate.

research for the 17 tablets was conducted by Susan hoover who

credits Joann Knupp for her additional work as the treasurer for the project. The centre county commissioners initially contributed $5,000. The project recently received $3,000 from the historic bellefonte incorporated, which will initially be used to create a walking tour map for the tablets. The project then hopes to be able to fund tablets for several anchor buildings in the historic district.

other local members of the tablet committee are gary hoover of the bellefonte intervalley area chamber of commerce, Scott gardner of remarkables (and mazurczyk’s father), and don holderman, bellefonte’s assistant borough manager, who was in charge of installation.

tablets are located at the centre county courthouse, blacksmith Shop, william Thomas house, gamble mill, union cemetery, James harris house, forge house, bellefonte Jail, bellefonte academy, Quaker graveyard, dunlop Street, dunlop house, little house, Quaker meeting house, brockerhoff hotel, bush house Site and the train station. •SCM

Happy Trails to You

Ifyou like to hit the trail, more will be available in rothrock State forest in the years ahead, according to Jay ziegler, chair of the board of the rothrock trail alliance (rta).

construction is scheduled to begin this year on eight miles of trail in the musser gap area, ziegler says. The new trail was funding through a $365,700 grant from the recreational trails program, administered by the bureau of recreation and conservation of dcnr. additional financial support for the trail design came from private community members as well as grants from the happy Valley adventure bureau.

“rta and clearwater negotiated this historic access agreement with the commonwealth of pennsylvania, opening the pathway for third party groups to build trails within state forest,” ziegler says. “ we are excited to have pioneered this agreement to improve pennsylvania trails and finally reach the construction process for our local rothrock State forest.“

[The trails] will be shared use for recreators, including hikers, bikers and equestrians and expand on the forest’s hundreds of miles of trails with more beginner and family-friendly terrain, according to rta.

rta is also seeking volunteers to assist in a variety of ways, including

trail finish work, website maintenance, social media, capital campaign support, membership tracking, communications and more. for more information, visit rothrocktrails.org or their social media pages. •SCM

Education

Making Mechs

The bald eagle area high School junior adrienne hacker gingerly steps on a 4-foot by 8-foot game table, adjusting the positions of wooden people, or “meeple.” reaching from the side of the table, fellow junior lilly nyman adjusts plows on a roomba®-sized robot. to her left, at the foot of the table, another junior, amber Thompson, types on a laptop computer, modifying the code that controls the robot.

The students are part of a team preparing for this spring’s regional botball® competition, to be held at great mills School in great mills, md., on april 27. founded by the KiSS institute for practical robotics, in partnership with naSa and other sponsors, botball® is a team-based competition in which students build and program robots to complete assigned challenges.

The theme for this year’s competition is creating a moon colony, says team coach and beahS physics and math teacher max besong. The meeple represent astronauts and small pompoms represent resources such as food and water.

“The board is split into different areas,” besong says. “The robot has to move the resources to the right areas. depending on what’s allowed to be in each area, it will score you different points. for example, if they’re sorted based on different colors, that may be extra points.”

each team may use up to two robots, which must be autonomous, with no remote controls. “everything is based on coding, motors, and sensors, so they can find their own way around the court,” besong says. participating teams are provided with one robot and all other required parts for the competition, including game pieces, a game board, motors, sensors and a camera.

bea’s team is using two robots this year. “The roomba® is named ‘cleandoc,’ and our smaller robot is bessie,” says sophomore nora eppley, currently in her second year on the team. “They have their own tasks to complete. we had some issues last year with them bumping into each other, but we used sensors and coding to make adjustments.”

“There’s a lot of

trial and error,” adds sophomore leah bryan, also in her second year with the team.

bea has been competing in botball® since the 2006-2007 school year, with besong himself participating as a student during its first two years. now in his 11th year coaching the team, he is happy to carry on the tradition of developing science, technology, education and mathematics (Stem) education through the competition.

“you can get so much out of it,” he says. “first of all, building the robots uses engineering principles. you also factor in gears and other ways to set things up. Then computer science, of course, programming the robots — that’s my favorite part. we use c. it’s an old language, but it works well, although students sometimes use the python language as well.”

Several members see the team as a steppingstone to a Stem-related career. adrienne hacker, who plans to become an engineer, joined this year to gain more experience in practical applications of Stem topics. “building robots is a good way to be in Stem competitions. i like how you can earn points in a variety of ways,” she says. “everyone has different approaches.”

although the regional competition is in the spring, the school also competed in a virtual competition this past fall — an option added after the pandemic. “This is the first year that we ever did the virtual one,” besong says. “it’s a good learning experience. it might not have the stress of being physically there for a competition, but it was a good preview.”

bea’s team is part of the greater washington, d.c., region for competitions, but besong hopes to bring the challenges closer to home. “There used to be a pennsylvania region, but many schools switched to a different robotics competition,” he says. “ we’d love to restart a pennsylvania region and host it here.”

The team is also gearing up to interact with likeminded peers from across the country and the world at this summer’s global conference for educational robotics in north carolina, a week-long event featuring training sessions and an international tournament. •SCM Barbara Young is the gifted support teacher at Bald Eagle Area School District.

July 7-12, 2024

Bellisario Summer Camps offer high school students hands-on experience in communications fields. Students get to experience campus life, gain valuable communications related skills and make life-long friends.

Social Media and Content Creator Camp

Broadcast Journalism Camp

Film Production Camp

Tuition: $1,100 Include instruction, housing, food, program materials, field trips, and activities. Students entering grades 9-12 are eligible to apply.

Meals With Wheels

area food trucks attract loyal followers with quick, affordable, tantalizing eats.

There’s certainly no shortage of delicious restaurants in and around happy Valley, but there’s something about the novelty of getting food outside from a pint-sized vendor and the temporary nature of food trucks that draw a different type of crowd.

like our restaurants, there are many food truck options in the area, each with their own spin on hospitality on wheels. you’ll spot them at the local farmer’s markets, at private events, and rolling down the highway too. we chose just three (plus one coffee truck) to look at more closely.

Real Taste 570

“food trucks have followers; restaurants have customers,” explains chef curiel bame. bame and his wife, erica, run real taste 570

catering & food truck Services, which has been based in williamsport since 2012. bame was working as a corporate chef in pittsburgh, and erica, who is from hughesville, wanted to move closer to home.

having lived for a time in central pennsylvania himself, bame understood that in the more rural parts of the state, people were often limited in their food choices. he also knew that making a living as a chef would be more difficult outside of the city, where there’s a “pretty large difference in pay.” So the bames decided to use a truck to “go where people would want food.”

The bames make their home in williamsport now, where they operate 222 bridge bar + Kitchen (formerly The bridge tavern) and run two food trucks.

bame is from el paso, texas, originally, and his mother is from guadalajara, mexico. real taste is “known for mexican flair,” he says, because it features authentic mexican street food including homemade tortillas, tamales and tacos. because real taste is in demand for weddings, corporate gatherings and other catered events, however, the menu can involve italian dishes, chinese food, “you name it.

“ we’ve developed a way to accommodate people’s needs and build menus as we go,” he says.

one thing real taste is not afraid to wade into is the world of seafood. fish tacos, made with mahi-mahi and asian slaw, have been a big hit.

“a lot of trucks don’t really do fish,” the

chef says. “Some people are standoffish because it’s food out of a truck. you’d be surprised how many of our restaurant customers have never eaten out of a food truck.”

The steak and avocado tacos are another bestseller. bame marinates the meat in orange juice, garlic, cilantro, and oregano and cooks it on the grill like carne asada before topping it with fresh guacamole.

“These types of tacos you’re not going to get from other food trucks,” he says.

The real taste trucks are large — one’s 28-feet long, and the other stretches to 30 feet — yet when bame is working his magic in the truck, he typically only has one person working with him, as opposed to a staff of 10 in the restaurant.

“you gotta take all the steps in a restaurant and put it in a truck,” he says. “The same issues that happen in a restaurant are just amplified in a truck.”

Still, he says he likes that the “steps of service get combined in a food truck.

“it brings the cook closer to the customer,” he says. “i’ve cooked for a long time, and you don’t always get to hear all the good things the customer likes about your food.”

working out of a truck allows the chef to “build rapport” with his customers and “learn and understand what your clientele likes about your truck.”

real taste made its foray into the State college region by popping up at axemann brewery in bellefonte. from there, they ventured out to private parties and other events. The trucks have also become approved vendors for penn State university, whom the bames count as one of their clients.

to get your mexican fix, follow real taste on facebook to see where they’ll be parked next, and keep an eye out for the truck at the next penn State football game you attend. The bames will also be incorporating food truck items into their restaurant menu at the bridge, if you’re looking for a tasty road trip. more info: www.realtaste570.com.

Brazilian Munchies

The idea for the brazilian munchies food truck, which has been “bringing the real taste of brazil to central pennsylvania” since 2013, began, well — in brazil.

flavia barger’s husband nick, who is from penns Valley, was living in brazil to learn portuguese. he met flavia there, and they began dating.

“it was [nick’s] idea to open the food truck,” she says. “he loved brazilian food when he was living in brazil, and he learned to cook it himself to survive while he was alone in my apartment, and i was working all day.”

flavia moved to the united States and began selling food from a tent at farmer’s markets and the like. in 2017, they upgraded to a food truck. nick designed the logo for it and painted it with his brother Kelsey. a friend also came on board as a business partner, and the operation expanded to include catering for weddings, company picnics, etc. brazilian food, for the initiated, is “not

spicy,” she says. The flavors are based in garlic, salt, and lime. The brazilian munchies’ menu, she adds, is “not 100 percent what we like to eat in brazil, not things we’d eat every day, like tacos, but we do have them, and [the tacos we serve] do not have a mexican flavor.”

brazil, she says, is a “multicultural country, and for me, [the food is] unique. There are vegan options, vegetarian, meat-lovers, gluten-free. we have a special hot sauce made for those who like spicy food, but we don’t put in our food in general. we have a lot of kids who like brazilian munchies, because we try to have a taste for everybody.”

The most popular item? The brazilian native doesn’t skip a beat.

“The gluten-free cheese puff,” she says, adding with a laugh, “it’s the first food you eat after you’re born in brazil.”

Since it’s made with tapioca flour and cheese and then baked, the cheese puff is naturally gluten-free.

“most of our customers are not gluten-free,” she says, “but they love it.”

another fan favorite is the coxinha, or chicken bites, which is deep-fried dough with chicken filling.

brazilian munchies has found “a lot of restrictions from townships” challenging.

“ we cannot just go and park and be in a place and try to sell,” she explains, “so we’ve been doing more events we’re invited to, which is a lot. we are affordable and very flexible.”

brazilian munchies also delivers, and because her house in bellefonte has a commercial kitchen, her food is also available for pick-up.

her favorite part of her business is “meeting new people and talking to them. i learn a lot every time i go out with the food truck, and my english gets better and better. i really love talking to my clients and making new friends and meeting new people and helping the community, too.”

more info: www.brazilianmunchies.net or visit their facebook page.

Rebelz Mobile Cuisine

Karley miller wrote the business plan for her rebelz mobile cuisine food truck as a 17-year-old high-school student. This past year marked the truck’s third full season in business, and the 20-year-old entrepreneur says rebelz has “expanded quite a lot” since opening in September 2020. back then, of course, covid was at its height, and rebelz entered the food truck scene by partnering with Juniata brewing company in huntingdon. people were required to order something to eat in order to get a drink, and so, with simple items like fries, miller says they “just did what we could while we figured things out. Starting in covid

was very advantageous for us.”

miller’s interest in cooking started when she was young.

“i was very curious as a child and watched my mom in the kitchen,” she says.

She became certified through the huntingdon county career and technology center’s culinary arts program, where she learned about kitchen safety, commercial cooking rules, and so on.

“as much as i thought i knew from learning through books, though, you learn very quickly through experience,” she says.

miller’s inspiration for the truck, which is named after her cat who died when miller was in the eighth grade and whose memory she wanted to keep with her, was that she knew she wanted to work in the food industry and “be my own boss, especially after working in

“ ”

It brings the cook closer to the customer,” says Chef Curiel Bame of Real Taste 570 about food trucks.

“I’ve cooked for a long time, and you don’t always get to hear all the good things the customer likes about your food.

the fast-food industry. i wanted to be able to go wherever i want.”

miller is grateful to have an extremely supportive family who is very involved in all aspects of the food truck.

“The whole business is one family,” she says.

dad adam is “experienced in life in general, especially with businesses and talking to people,” says miller, so he’s often put on taking-orders duty.

“my dad is great,” says miller. “he has the personality — he loves to talk. we say you could have a conversation with him for 10,000 years. if there’s a huge line, he keeps people entertained.”

adam also drives the “very large” food truck, as miller is “just shy of the proper height to reach the pedals.”

miller’s mother, Jennifer, helps with menu creation.

in looking to offer new items, “i turn to mom, my recipe guru, and we tweak it, innovate it to be the rebelz kind of style.”

Though she incorporates a lot of “stuff i knew growing up,” using, for example, her grandmother’s chili recipe for hot dogs served with chili and cheese on them — called “the sloppy dog,” miller is also willing to “venture out and try new things,” and her lucky family gets to try everything at home first.

“everyone gives me their honest opinion, and i fine-tune it before serving it to the public.”

Siblings aronley and parker help in the kitchen, too. miller says the trust in her family gives her peace of mind.

“it’s pretty great,” she says. “i love it. i would prefer to stay family-run for the rest of my life. it has been quite the blessing.”

Some food items rebelz is now known for include “an entire line of pierogies” with “every topping under the sun.” The “buffalogies,” for instance, are stuffed with buffalo chicken and cheese and then deep-fried. This item “blew up,” miller says. rebelz also makes its very own cheese sauce for its macaroni and cheese.

“ we make a huge range of food,” miller says. “Sometimes i will venture out and do

some indian cuisine, like chicken tiki masala, or the tikarito, which is a burrito. i’ve found college students like to be able to grab and go. i’ll also make tacos, shepherd’s pie.”

miller says it took her about two years “to find the niche in State college, to find the right spot and follow all the rules.” now, though, miller knows the ins-and-outs of getting licensed, inspected, permitted, insured and being in compliance.

because the food truck has been so successful, rebelz was able recently to acquire a van and food cart that can be deployed in smaller spaces, such as on busy downtown sidewalks. (plus, miller is tall enough to drive the van herself.)

“i don’t like having to say no to events and missing connections,” miller says. “i want to have as many opportunities as possible and make new friends and learn and grow.”

you can become friends with the rebelz crew by following their social media accounts and finding them all over blair, centre, and huntingdon counties at various businesses, events and parties.

“i’m looking forward to another really great season,” miller says. “i hope the van gets to see the same kind of success and progress that our food truck has.”

more info: www.facebook.com/Rebelz Creations

Bees Knees

if you’re looking for a buzz while out and about, look no further than bees Knees coffee, a mobile coffeeshop and coffee delivery service run by bromlyn fitzgerald.

fitzgerald traded life behind the counter of the daily dose café at geisinger gray’s woods to take her barista skills on the road.

Since 2019, she’s been serving fair trade, organic, locally roasted coffee (the beans are from café lemont) and coffee drinks, including the truck’s signature bees Knees latte. Those drinks, as well as her baked goods, are served up to her “cult” followers who are more than happy to obey the bees Knees t-shirts, which command: “Support your local caffeine dealer.”

fitzgerald’s offerings incorporate products that are procured locally too — the milk is from meyer dairy and hidden rock farms and the honey is from Spring creek honey. The canned coffees she prepares and delivers are all completely customizable with different flavor syrups as well as milk and sugar alternatives, “so you can enjoy that small coffeeshop-crafted coffee from the comfort of your home.”

more info: www.beeskneescoffee.com •SCM

Shaken, Stirred and Garnished —

To Go

Mobile bartenders offer one part innovation, two parts fun.

Aparty just isn’t a party without some lively libations, and for local traveling bartenders, this can mean serving up the hard stuff or mixing an alcohol-free drink (a “mocktail”) that’s as good as the real deal (minus the power to make you a better dancer).

Happy Valley Nomadic Spirits

happy Valley nomadic Spirits was born in october 2020 when bartender michael tedesco decided to innovate in the face of coVid-19.

“ we were about seven months into the pandemic that devastated our livelihoods, especially the restaurant industry,” tedesco says. “patrons couldn’t sit at a bar in pennsylvania without restrictions, so most didn’t even bother. but they could get cocktails to go. So i got into researching how i could do this in some capacity.”

The first stage of nomadic Spirits involved cocktail kits that included handmade simple syrups and infusions, packaged bitters, dehydrated garnishes and fresh citrus.

Rolling with Nellie

“ we basically became hello fresh, but for cocktails,” tedesco says. “The only thing we did not provide was the alcohol. people then started asking me about mocktails, and then we started making our kits mocktail-friendly. as time went on, other doors and opportunities arose from these cocktail/mocktail kits. people asked me to teach classes on how to make drinks, then we would partner with other local businesses and have these fun, intricate collaborations. Jewelry and mocktail making, wreaths and cocktails, bridal party drink creations, and so on. and then came nellie, our mobile bar, which is where we are today!”

according to tedesco, “nellie is pennsylvania’s first mobile mocktail bar. we can take nellie anywhere in the state and provide fun, tasty and fresh mocktails. we give people a healthier option than your other drink vendors out there. we can make you a non-alcoholic gimlet that tastes just like the original and can be consumed by people on medication, nursing, or pregnant.”

nomadic Spirits provides bartending services for weddings, birthdays, retirements — “basically anytime you need a bartender, we are there,” says tedesco. “ we customize drink menus, mixing and matching local flavors with the clients to create a fun, unique drink menu. we provide beverage consultation on what items and how much to order for these parties, trying to reduce any stress on the clients.”

“ we also try and do our part and help our fellow vendors and community,” he says. “for example, last year we purchased our apples from K Schlegel fruit farm, then we crafted a delicious apple collins mocktail. we had leftover product, so we gave that to bees Knees coffee, and they created an apple chai beverage with it. The leftover apples after making our syrups went to crumbkowski [bakery], who baked them into a magnificent apple bar. we did the same with peaches from

ohf orchards, which we then gave the leftovers to the happy Valley chef, who created a special peach pizza. (we’re) just trying to be more resourceful.”

tedesco says what he loves about nellie is the variety and feedback he receives from happy customers.

“no two days are ever the same in the hospitality industry, and nellie is no exception,” he says. “i get to interact with the public and open their eyes to the non-alcoholic options that taste like their alcoholic counterparts. but the biggest delight is personal; many people have come up to me and thanked me for providing non-alcoholic mocktails. These people openly share their struggles with addiction and alcohol and are relieved that we provide this option.”

nomadic Spirits is willing to do their best to accommodate their clients’ wishes.

“ we have created taylor Swift and harry potter-themed cocktail and mocktail classes,” he says. “ we pulled the trailer up to an eighteenth birthday party and crafted restaurant-style mocktails. i was busier than a football friday night behind the bar. if you see us at farmers markets or pop-up events, stop over, say hi, and give a mocktail a try!”

more info: www.happyvalleynomadicspirits.com

Smeal Spirits Bartending Services, LLC

Steve e. Smeal “just loved” his job as a bartender working weddings and other events held at the philipsburg elks and country club. other people loved his services, too, and started requesting that he bartend private events for them.

“i enjoyed doing these events and realized that i would like to do this

Continued, page 20

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as a business,” Smeal says. “i researched what i had to do to get licensed and insured to make sure i was doing this legally, and in 2020, Smeal Spirits was an official business. i have been bartending weddings and events for about eight years now. it has grown from just me to having a crew where we can work multiple events the same day.”

Smeal Spirits provides fully-insured and certified bartenders who offer catering services as well.

“ we have options to supply anything that would be needed for the event, such as cups, napkins, straws, etc.,” Smeal says. “The only thing we don’t bring is the alcohol and the mixers. i like to meet with each client multiple times during the planning phase to help them decide what specialty drinks they want to have me serve and go over all the fine details.”

“i have really enjoyed this side of bartending because every event is different and you meet all kinds of new people,” Smeal adds. “and when it’s a wedding, everyone is happy, and even happier to see the bartender. i’m excited to see how this business can grow even more in the next year or two.”

Big Spring Spirits

brandon wagner has been with big Spring Spirits since the beginning (10 years this summer). he was part of the founding team that created big Spring’s successful bar program and now works as the distillery’s off-site event manager. he oversees big Spring’s participation in “a lot of shows” — tradeshows, wine and spirits shows, etc., in which they “take everything on the road.”

So naturally, wagner and his crew are pros at the portable cocktail game. They are constantly serving up cocktails and “cocktail labs” — “hands-on classes that teach you the art of crafting delectable cocktails” — at bridal showers, weddings, private parties, and other events.

“if you have the space, we’ll set up the bar,” says wagner.

The popular cocktail lab events, many of which are held at big Spring Spirits’ headquarters in bellefonte, involve a pre-set theme. in march the theme is classic whiskey cocktails.

wagner says he often witnesses people being surprised by the cocktails he and his team concoct because they’re convinced a certain ingredient is not to their taste.

“a lot of times people are already primed and ready not to like something,” wagner says. “They’ll insist, ‘i don’t like gin,’ and in encouraging them to try it, i say, ‘The worst that could happen is you don’t like it.’ nine times out of 10, they do like it. i really encourage people to try gin cocktails specifically, because it mixes really well.”

big Spring Spirits is not allowed to sell anything they don’t produce themselves, and in addition to all your standard spirits (including a brand-new tequila), they’re also producing about 60 house-made syrups.

The cream bourbon, which wagner says is “like an irish cream,” is “by far” the distillery’s bestseller. wagner enjoys the big Spring gin and is also partial to their rye and other whiskeys, which are going on 7-years-old now.

“all our whiskeys were white at the beginning,” wagner recalls. “They were moonshine, and no one was really interested in that, and rightfully so. it’s been really cool to see the business grow; it’s different every day.” for people looking for a quick cocktail, or a bunch that they can serve easily at their next get-together, big Spring sells ready-to-drink cocktails by the liter that are made with all fresh ingredients. you’ll just need ice. The big Spring staff can make custom recipes of to-go cocktails, too. big Spring Spirits has found immense success in bellefonte, and they’re in the process of expanding to a “massive,” multi-level location in the pittsburgh area where they’ll sling cocktails in a historic space that was a distillery before prohibition.

more info: www.bigspringspirits.com •SCM

Cookie Time Cookie Time

March is an exciting time for the Girl Scouts. Not only will they celebrate their birthday on March 12, but the famed cookie season will begin as well.

If you’re not lucky enough to have a Girl Scout come to your door to take your order, you’ll find them at Walmart, Sam’s Club and Tractor Supply with their cookie inventory. Yes, the prices have increased this year to $6 a box, but that means more money going back to the girls.

The money helps them pay for events, traveling, overnights and even their higher awards.

Cookie booths start the weekend of March 8 and run until April 14.

If you are interested in joining the Girl Scouts, contact Rachelle Weiser (Bellefonte, Penns Valley and Bald Eagle school districts) rachellle weiser.scouts@gmail.com; Michelle Varrassa (State College school district) mek154@psu.edu, or visit www.gshpa.org for more information.

Pensées surL’art

A Wide-Ranging Appetite

gracepilatostudios@gmail.com

Multi-Media artist

began my career as a registered nurse while starting a family in new york city. for pleasure, i began making paper flowers and found that i was excited by color, shapes, textures and patterns. i have no idea what possessed me into thinking i could sell them and even make a profit, but i decided to take some to Saks fifth avenue. i was very nervous but to my great surprise, the directors commissioned me to make flowers for one of their fourth of July windows. This gave me the courage to apply to macy’s and to azuma, a Japanese store that no longer exists, and to receive commissions from both.

in 1968, after my husband received his doctorate, we moved just in time for what was then called The State college festival of the arts. The festival was much smaller then and more locally oriented. South allen Street was lined with artists in action booths, and

that is where i saw my first potter’s wheel, with a woman throwing a bottle. She let me try. i held the clay in my hands as the wheel turned and felt the wonder of life that the clay holds and has to give. mesmerized by the process, i had fallen in love.

That single experience led me to take classes at penn State, which then led me to teach pottery classes with the State college continuing education program, and then on to a long career exhibiting and selling my own pottery and sculpture all over the united States. This included doing the central pennsylvania festival of the arts for more than 30 years, serving on its board, acting as a juror and heading several committees.

after 25 years as a potter and sculptor, my path took a bend in the road and i decided to start teaching italian cooking, which i did in State college, tuscany and my native Sicily. it

was during this time of teaching, research and developing recipes that i published an italian cookbook, “cooking with grace.” although i no longer teach cooking classes i continue to cook every Thursday for the community cafe at St. andrews church, where everyone is welcome to come in and sit for a free meal and to socialize.

during the past four years i have again changed direction and am creating abstract art. being an avid collector, i have surrounded myself with a wealth of accumulated treasures from my past. The materials i use in my art are infused with meaning and memories from my own personal narrative. i tend to start several paintings simultaneously, layering shapes, colors, textures and patterns. i let spontaneity lead me. The part i enjoy the most is looking at the pieces as they are progressing, listening to what they have to say, and allowing that to direct me into the rhythm, brilliance and harmony of what comes next. The conversation is then complete. •SCM

There Be Dragons

Lately, it seems like everywhere you look in the book world there are dragons. Adult books like the bestselling Fourth Wing series, books for middle grade readers like Tui Sutherland’s Wings of Fire series, and even the Dragon Masters series for younger readers, are flying off the shelves. For kids who love dragons, here are a few chapter books guaranteed to keep them reading long past their bedtime.

a dragon apocalypse has taken over the world and no one is safe from the fire-breathing monsters. in new york city, noah and his family scavenge for food and other supplies during the few months that the dragons hibernate. The rest of the year, humans retreat to the safety of the now-unused subway tunnels and lock themselves underground until it’s safe to emerge again. but a chance encounter with a young dragon changes everything noah knows about the species. will he be able to convince his survivalist father that living in peace with the dragons might be possible? find out in New Dragon City by mari mancusi.

The annual great texas dragon race is coming up and 13-year-old cassidy drake would do just about anything to compete with her best dragon, ranga. having grown up on a dragon sanctuary ranch, and the daughter of a famous dragon racer, cassidy lives and breathes dragons. her dad refuses to let her participate in the dangerous race so she sneaks out and enters on her own. but she’ll need more than just a love of dragons to survive when competing against the greedy, corporate firecorp team. follow cassidy’s adventures in The Great Texas Dragon Race by Kacy ritter.

in the city of drakopolis, dragons and humans have learned to co-exist. domesticated dragons help haul heavy loads, work as taxis and even participate in nighttime battles in the sky with criminal gangs known as kins. after failing his dragon-rider test, abel thought he’d never get the chance to ride a dragon until his missing sister appeared at his window with a stolen dragon and changed his world in an instant. now he’s partnered with a dragon and hiding him from his brother who works in law enforcement while flying in dangerous kin battles. with everything changing so quickly, how is abel to know what’s worth fighting for? check out Battle Dragons: City of Thieves by alex london for more high stakes dragon adventures.

at the start of City of Dragons: The Awakening Storm by Jaimal yogis, grace moves to hong Kong with her mom and new stepfather and is mostly concerned about fitting in at her new boarding school. but after being gifted a dragon’s egg during a school trip, grace begins to suspect that the dragon stories she read about as a young child might actually be real — especially when a dragon hatches out of the egg overnight. now grace needs to learn how to understand her dragon’s powers and keep her new friend safe from those who want to exploit them. This colorful graphic novel may just inspire you to search for your own dragon eggs.

Oncology pharmacists can help navigate treatment

If you’re being treated for cancer, you’re probably taking a range of medications, likely in the clinic, at an infusion center and at home. Making sure you have all your medications and taking them according to your doctor’s orders is essential to managing your health.

One member of your care team who specializes in this area is the oncology pharmacist. Besides supplying your medications, an oncology pharmacist can tell you how and when to take them. They also help manage your symptoms and medication side effects

to make you as comfortable as possible during treatment. And they can even find ways to lower your prescription costs.

An oncology pharmacist has special training in cancer treatment. That means they understand all the medications your doctor has prescribed, including how they work and the possible side effects.

Your oncology pharmacist works with your doctors to make sure you have the medications and support you need, as well as to help adjust your cancer treatment as your condition changes. They’ll reach out to you period-

ically by phone, and in some cases, you may be able to call them for help with:

• Keeping track of your medication plan, including in-clinic treatments like infusion therapy and the medications you take at home

• Understanding any changes your doctor makes to your medications, dosage or schedule

• Getting access to all the medications you need and working with insurance to help save you money

• Understanding the side effects that you can

expect and how to relieve them

• Making sure any underlying chronic conditions, like diabetes or heart disease, are managed properly during your treatment

These pharmacists have experience working with patients being treated for cancer. By suggesting strategies, they can make sure you never miss an infusion therapy session or a dose of home medication. And when your doctor changes your plan as your treatment progresses, they will help you incorporate the changes into your medication schedule.

Oncology pharmacists can often help you save money. If your cancer treatment medications are expensive or not covered by your insurance, your pharmacist works with your doctor and health insurer to find alternatives that treat you in the same way — but at less cost. They can also tell you about any manufacturer discount programs that will reduce your medication copays.

Use these specially trained pharmacists as resources and be sure to ask for help whenever you need it. You can talk with your oncology pharmacist in person when you’re receiving treatment. And in some cases, you can call with questions from home.

Cancer treatment can be complicated, especially when you’re newly diagnosed. These pharmacists are there to help you understand exactly what you have to do to make your treatment successful.

Reel Life

Roll Credits

Every profession has its jargon, every field of study its definitions, and every technology its sometimes quirky meanings. So it goes with filmmaking. glossaries of terms in the profession of filmmaking reveal scores of different expressions that are used, some ubiquitously, some rarely.

for example, as the concluding credits roll, you will customarily see references to the “best boy,” “Key grip,” or “gaffer.” but what on earth are these roles? on a set you might hear “point of View” or “reverse Shot.” and in the editing room, what would it mean to say “ wipe” or “dissolve”?

in this column i present brief definitions/job titles of 25 terms you may know, and some you perhaps do not know, compiled from numerous filmmaking educational resources. we’ll do another 25 next month.

• Gaffer. chief electrician, responsible for the design and execution of the lighting plan.

• Key Grip. The head

of the team that rigs and operates camera mounting equipment such as dolly, track and crane.

• Dolly. a device that allows the camera to move along a track in relation to the object that it is filming. a dolly shot is taken from a camera that is mounted on a wheeled platform, pushed on rails or dolly tracks and smoothly moved.

• Best Boy. assistant to the gaffer or the head Key grip in either the lighting or the grip department.

• Point of view. a camera angle in which the camera views what would be visible from a particular subject’s position.

• Wipe. a technique of editing in which the images from one shot are replaced by those of another, usually a line that travels across the screen, “pushing off” one image and revealing another.

• Reverse shot. when used in dialogue scenes, reverse-shot editing usually alternates between

over-the-shoulder shots that show each character speaking.

• Dissolve. an editing technique between two sequences in which the visible image of one shot is gradually replaced, superimposed or blended by an overlapping fade in, often used to suggest the passage of time.

• Bird’s eye view. a shot in which the camera photographs a scene from directly overhead.

• Establishing shot. usually an extreme shot or a long shot at the beginning of a scene or sequence providing the viewer with the context of the subsequent closer shots.

• Extreme close-up. a minutely detailed view of an object or a person. an extreme close-up of an actor generally includes only his or her eyes or mouth.

• Extreme long shot. a panoramic view of an exterior location, photographed from a great distance, often as far as a quarter mile away.

• Depth of field. The distance between the closest and farthest objects in a shot that are both in focus.

• Bounce board. a large, usually white, board that can be used to bounce ambient light onto the subjects of a scene.

• Automated dialogue replacement (ADR). The post-production process of re-recording an actor’s dialogue and substituting it for dialogue captured on the day of the shoot.

• Call sheet. a list that explains the shoot schedule and what the call times are for cast and crew members.

• Clapperboard. a slate or slate board that filmmakers hold in front of the camera at the beginning of a shot to display information to help editors synchronize sound and visuals.

• Cross-cutting. an editing technique that involves cutting back and forth between two scenes.

• Eyeline match. Showing a character to be looking at an object followed by a shot of the object.

• Jump cut. a cut that beaks up a shot, causing the subject to jump to a different place on-screen.

• Mixing. post-production process combining dialogue, music, sounds effects and narration into a coherent soundtrack.

• Montage. editing technique combining numerous clips into a sequence showing the passage of time.

• Rough cut. an early draft of a finished movie.

• Visual effects (VFX). The additional visual elements and images added to a film in post-production.

• Above the line. That part of a film’s budget that covers the costs associated with major creative talent such as the actors, the director, the producers and the writers. films with expensive special effects may have more above the line costs. The opposite term is “below the line.” if you knew more than 15 of these terms, I’d say you are a movie buff. •SCM

The Seasonal Palate

Spring Awakening

Whenever march rolls in i am ready for winter to be over. as chef anne corr writes in her wonderful cookbook, Seasons of central pennsylvania, (2000): “march is an introspective month, not yet nice enough to be spending lots of time outdoors, but time to be thinking about it.” as the days grow longer and the chill of winter gives way to the gentle warmth of spring, my thoughts and culinary cravings naturally shift towards lighter fare.

while there are still just glimmers of springtime in our seasonal produce, i embrace them fully. we will start seeing some spring greens become available, along with radishes, and hopefully some spring carrots and beets. The recipes below reflect the seasonal nature of cooking in March. •SCM

Citrus Ricotta Upside Down Cake

There are few seasonal fruits in March, but citrus fruits are always available. Oranges, lemons and grapefruit will brighten up any dish. This cake is based on a recipe from the famous bakery Tartine in San Francisco. I use grapefruit and orange in my version of this cake, but it works well with any citrus you like. It’s a wonderfully light cake and is perfect to brighten up a dreary March day. Also, it just happens to be gluten free. Serves 6-8

½ cup brown sugar

1 tablespoon water

3 eggs, separated

½ grapefruit, thinly sliced

½ an orange, thinly sliced

1 stick unsalted butter, softened

¾ cup granulated sugar

1 lemon zested and juice of 2 lemons, (about 1/3 cup)

2/3 cup ricotta

1 cup almond flour, packed firmly 1/3 cup cornmeal

½ teaspoon salt

¼ cup apricot jam

1. Preheat your oven to 325 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper.

2. Whisk together brown sugar and water so they form a thick slurry. Pour into the prepared cake pan and spread thinly. Set aside.

3. Arrange sliced grapefruit and orange on the bottom of the pan, overlapping the slices to cover the entire bottom of the pan.

4. Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.

5. In a separate bowl, with an electric mixer, beat butter, granulated sugar and lemon zest until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add lemon juice and ricotta; mix until smooth. Add almond flour, cornmeal and salt and mix until just combined. Gently fold in egg whites.

6. Scoop batter in large dollops over the prepared cake pan base. Gently spread batter flat, trying not to disturb the fruit slices underneath. Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

7. Cool cake in pan on rack for 5 minutes and then run a knife around the side and invert onto a cake plate. If desired, heat jam until loose and brush over cake top for a glossier finish. Let cool and cut into slices.

Microgreens Salad

Microgreens are a fun way to get a lot of nutrients and crunch in a salad. Microgreens are said to have 40 percent more nutrients than your regular salad greens. They are young seedlings of edible vegetables and herbs such as arugula, beet, spinach and basil. They are grown by a few local farms such as Blackbranch Farm and Greenspace, which can be found at the Boalsburg Farmers Market on Tuesdays. (You can also grow microgreens inside at home.) This salad is easy to throw together and the dressing has a brightness that is a great way to awaken your taste buds this time of year. Serves 4-6

Salad

2 cups microgreens, (any variety)

2 thinly sliced radishes

½ cup cooked or canned chickpeas

1 cup diced avocado

Shaved pecorino or parmesan cheese

Dressing

1/3 cup fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/3 cup extra virgin olive oil

Salt and pepper to taste

Vegetable frittata

I love a frittata. It can be an easy lunch or light dinner with a salad and bread. I also like that you can toss whatever vegetables you have on hand into it. Frittatas are colorful, light and a great addition to any Easter brunch you may have this month. Serves 6-8

12 eggs

3 tablespoons heavy cream, half and half, or whole milk

1 cup cheese, either grated or crumbled cheese (cheddar, goat’s cheese, feta cheese, or gruyere)

4 cups chopped vegetables, such as cooked potatoes, spinach, mushrooms, peppers, tomatoes, zucchini, onion

1 to 2 tablespoons olive oil

Salt and pepper

Fresh chopped herbs, parsley, dill, basil

1. Preheat your oven to 400 degrees F.

2. In a large mixing bowl, whisk together the eggs and cream.

3. Using a 12-inch cast iron skillet or non-stick pan, heat the oil. Then begin to cook your vegetables in the pan, starting with denser vegetables such as onions and then add softer vegetables. Season with salt and pepper to taste and cook until they are tender. Add any herbs or greens at the end.

4. Pour the whisked egg mixture into the pan and using a spatula stir gently until the vegetables are evenly spread out. Sprinkle your cheese of choice over the eggs.

5. Once the edges start to turn light brown and set, place the whole pan in the oven and bake for 8-12 minutes. You want the frittata to be just set, so do not overbake. Remove from the oven and allow to cool slightly. Slice and serve.

Centre County native Rebecca Dale is a graduate of the University of Connecticut and the Natural Gourmet Institute in New York City. After working as a chef in New York for many years, she now resides in Centre County. She can be reached at www.thehiddenhostess.com. Find her on Instagram @hiddenhostess

Wine Notes Ode to SpringWines

Although the weather doesn’t always cooperate, the calendar says this is the month that spring arrives. in wineries that also means some new releases are about to reach the shelves of your favorite wine shops.

while it is easy to think of winemaking as a long process, most of that time is spent on aging. The actual making of wine — the fermentation process that converts the sugars in the grape juice into alcohol — takes place in a matter of weeks. in fact, it is completed in the first few weeks after the grapes are harvested. white wines are made directly from the juice that is pressed and then fermented, while red wines are fermented in both the juice and the grape skins for color extraction.

red wines typically age longer for better structure, but white wines often are ready to drink mere months after fermentation. for instance, Sauvignon blanc grapes are harvested in late summer (august or September in the northern hemisphere) and fermentation is complete in the few weeks following harvest. This wine typically is fermented in stainless steel tanks or, increasingly, concrete “eggs.” fermentation can take place in oak barrels, but usually that wine is transferred to stainless steel tanks shortly thereafter to

Robert

avoid any heavy presence of oak in the finished product.

Sauvignon blanc will remain in tanks until bottling and the winemaker will manipulate the wine on occasion to clarify it. it is typically bottled in the spring and then distributed. it can show up in wine stores as early as april or may — even march on occasion, particularly if the harvest was early.

Similarly, pinot grigio and pinot gris are ready to go just months after fermentation. These wines are meant to be enjoyed young while they are still fresh, crisp and vibrant to the nose and tongue. despite its robust and floral nature, Viognier also is bottled about six months after fermentation.

chardonnay typically takes more time, but that is often due to the winemaker’s desire to add more oak aging or to put the wine through a secondary process, called malolactic fermentation, which adds creaminess to the wine. if you like your chardonnay to have that buttery texture to it, then look for the ones that have undergone malolactic fermentation.

for refreshing, crisp white wines, look for the younger ones because not all wine gets better with age.

Duckhorn

Sauvignon Blanc

North Coast (PLCB Code: 8077, $31.99)

this classic sauvignon Blanc is blended with a touch of sémillon and shows notes of citrus and tropical flavors partnered with just the right amount of oak.

J Vineyards

Pinot Gris (PLCB Code: 2668, $19.79)

tropical notes with a hint of citrus highlight this crisp wine.

K Vineyards Viognier

Art Den Hoed – Yakima Valley (PLCB Code: 84897, $21.99)

this floral, medium-bodied wine has notes of peach, apricot and a hint of orange.

ASIAN CUISINE

Mr. Lu’s Bellefonte Wok

111 S. Allegheny St., Bellefonte 814-353-8888 • bellefontewok.com

a uthentic c hinese cuisine; hunan, Szechuan, c antonese, m andarin; regular menu & buffet. monday-friday 11 a.m.-2 p.m., 5 pm.-9 p.m.; Saturday 12 p.m.-9 p.m. closed Sunday.

BREWERIES

Otto’s Pub & Brewery

2235 N. Atherton St., State College

814-867-6886 • ottos-barrel.com

State c ollege’s most awarded craft beer pub and brewery features over a dozen fresh, house-brewed beers on tap, as well as fine, affordably-priced, local a merican food. craft spirits from barrel 21 distillery and full bar available. menu includes vegan and vegetarian offerings, a kids’ menu, locally-raised beef, and fresh produce from our own otto’s g ardens. daily food & drink specials, weekly features, and live entertainment. open for lunch and dinner in a family-friendly, casual atmosphere. otto’s merchandise, kegs, cases, and 6-packs available on site.

CASUAL DINING

Faccia Luna

1229 S. Atherton St., State College

814-234-9000

faccialuna.com

c asual a merican trattoria featuring authentic woodfired pizzas, fresh homemade pasta, calzones, stromboli, grinders, chicken salads, divine desserts, great service and full bar. Voted “b est pizza in State c ollege.” r eservations not accepted.

Jersey Mike’s Subs

2135 S. Atherton St., State College

814-954-7591

2009 N. Atherton St., State College

814-954-4179

offering delicious authentic e ast c oast-style hot and cold subs on fresh-baked bread. Kids’ meals available. 10 a.m.-9 p.m., seven days a week.

Pine Grove Hall

101 E Pine Grove Rd. Pine Grove Mills, PA 16868  814-954-5419

www.pinegrovehall.com

l ocated just minutes from State c ollege, pine grove hall is a casual upscale restaurant, bar and live music venue with a menu shaped by fresh, locally sourced seasonal ingredients.  open for dinner wednesday Sunday, and brunch on Sundays.

Sunset West Restaurant

521 E. College Ave., Pleasant Gap • 814-359-2783

Sunset West Restaurant

great, home-style cooking just minutes from State c ollege. banquet facilities for up to 100 people. open 7 a.m.-8 p.m., seven days a week.

The Naked Egg

320 Pine Grove Road

Pine Grove Mills

thenakedeggcafe.com  814-954-7341

bright, cozy cafe located on the outskirts of State c ollege serving breakfast and lunch featuring espresso drinks, breakfast specialties, sandwiches & salads. monday-Saturday 7 a.m.-3 p.m.; Sunday 8 a.m.1:30 p.m.

I tALIAN

Brothers

Pizza & Italian Restaurant

239 S. Pennsylvania Ave., Centre Hall 814-364-9817 • brotherspizzacentrehall.com featuring homemade soups and heavenly pasta dishes made from family recipes, such as smoked salmon bow tie pasta and rigatoni with bolognese sauce. l arge selection of pizza, Stromboli, calzones, meatballs just like mom makes and homemade tiramisu. customers are welcome to bring their own beer or wine.

Romance of the Farm

NI1996, James p lesher Jr. started what became his current job by saying to the owner of rhoneymeade: “you needed a gardener.” from there lesher became gardener, landscaper, arborist, curator, tour guide, physical plant manager, residential lease manager, crop lease manager, land manager, event manager, administrator ... the list goes on.

today lesher muses about how he got to rhoneymeade and decides the journey can be traced to his high school days when he traveled through the farmlands of bucks county to get to school. even though he lived an urban life in doylestown, he says he had “a longing to be part of those places.”

Throughout high school, he worked for landscapers and landscape architecture was a natural major for him at penn State. he initially wanted to major in the arts but needed “a more stable way to make a living.”

he found in dr. richard morgan, a retired penn State professor and the owner of rhoneymeade, a kindred spirit. “i thought the guy was really interesting and the house was really cool and i liked what he was doing on the grounds with all the sculptures, so it hit all the right notes,” lesher says.

eventually rhoneymeade became a non-profit organization, staying true to morgan’s preservation intent and also becoming a venue for events. however, the barn sat empty and dark, lesher says, until he brought some chickens to the property. That was followed by rare american mulefoot hogs, which he and a friend tried to breed but found the process a financial drain and gave it up. lesher keeps a sow and a boar in the barn. four cats also live there.

rhoneymeade, lesher says, “satisfies the romance but it’s a lot of hard work to keep a farm going.”

PASSioN. PERfECtioN. PERSiStENCE

these three traits drive us to create exciting, new and different wines that may change the way you look at wine. we’re life-long wine lovers and life-long natives of the beautiful Seven mountains region. bringing those two passions together enables us to share the delights of our unique wines with neighbors from our own region. Stop by for a wine flight, wine slushie & pa craft beer, peruse our gift shop. check our website and social media for special events and music.

Winner of 2024 PA Farm Show Best of Show Dessert Wine and double gold designation with our 2022 Vidal Ice Wine

814-364-1000

107 Mountain Springs Lane

1 mile off 322 East from State College –use either Potters Mills or Sand Mountain exit off of 322 sevenmountainswinecellars.com

GREAt food. AwARd-wiNNiNG BEER.

we have something to satisfy any palette, featuring award-winning beer brewed by our talented brewer caleb peachey. Just a short drive from State college located in rural bellefonte on zion road, robin hood brewing co. offers a wide variety of menu items including hand spun pizzas, salads, burger, cheesesteaks and more. Join us for happy hour mon-fri. 5-7 p.m. Voted 2023 best beer at the Schuylkill county beer fest.

814-357-8399

1796 Zion Rd., Bellefonte, PA 16823 • robinhoodbrewingco.com

Hours: Sun-thurs 11 a.m.-9 p.m.; Fri-Sat. 11 a.m.-10 p.m.