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Stories and Events in the WPSU Community
The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.
Posted by Emily Wiley on 08/30 at 11:46 AM
It seems like just yesterday that we planted our first garden of peppers, tomatoes, and herbs. But now, in late August, the tomato vines are browning and the basil leaves are wilting.
Before our backyard trees turn shades of auburn and gold, we celebrated the end of summer with pesto pizza.
Posted by James Gherardi on 08/27 at 09:34 AM
Today we are faced with a laundry list of considerations when shopping at the market. Is this an organic apple? Does it come from a sustainable farm? Is this beef from grass-fed cattle, and are these eggs from free-range poultry?
In an attempt to simplify the elusive terminology of the farming world, we have created a what’s what of words and phrases to make your local eating experience a more informed one.
The following ten terms are the most important ones to consider when browsing markets and buying from local farmers.
Posted by Emily Wiley on 08/25 at 01:37 PM
Taste over 200 wines from around the world. Learn the simple science of food and wine pairing. And purchase fine, local works of art. WPSU’s Second Annual Wine Celebration has something for everyone.
Posted by Michele Frank on 08/25 at 12:34 PM
Here is a quick and easy pasta salad, perfect for the summer to fall transition time. It can be served either hot or cold and pairs well with heavy wheat beer.
Posted by Emily Wiley on 08/24 at 12:40 PM
We don’t buy grocery store cookies or cakes (with the exception of peanut butter pie from Wegmans), so why have we settled for bagged bread for so long?
Posted by Chris Raines on 08/23 at 11:55 AM
The first rule of food safety is “keep it clean.” In a close second to that basic food safety tenet is “keep it cold.”
The principles of safe food handling haven’t changed much from the basics my great-grandmother taught my mother. Those tips that were passed down from a 1900 southern Missouri homestead came from a simpler time, before the modern efficiencies of modern agriculture (and their unfortunate associated skepticism) were known.
Posted by Kristine A. on 08/23 at 11:24 AM
Brooke Welsh, Executive Director of the Altoona Symphony joins us for a look ahead to the upcoming season of concerts by the Altoona Symphony Friday, August 27th at 12 noon on WPSU-FM.
Posted by Emily Wiley on 08/19 at 10:39 AM
Seven Mountains Wine Cellars is tucked away in the serene wilderness of Spring Mills between Big Valley and Happy Valley.
Scott and Mary Ann Bubb built the winery from the ground up on a piece of land adjacent to their home. The rustic pine lodge features a 2,000-square-foot tasting room with dear heads lining the walls and an antler chandelier hanging from the ceiling. Soft brown couches strategically surround a tall stone fireplace, and the pantry knobs in the full-size kitchen are shaped like tree frogs.
Posted by Emily Wiley on 08/18 at 10:28 AM
Before summer turns to fall, take advantage of late August melons with this easy granita recipe.
Posted by Whitney on 08/17 at 11:44 AM
We are hoping to recruit volunteer storytellers to capture video and still photos of their experience at the Grange Fair. The community meeting is this Saturday, August 21 at 1 p.m. in the WPSU studio in Innovation Park, State College. For directions to the studio, visit http://wpsu.org/about/driving_directions. The meeting is open to the public.
Posted by Michele Marchetti on 08/17 at 10:12 AM
If you really want people to think you’re weird, tell them you ate goat. Ever since my husband and I cooked up some goat sausages on the grill, I’ve been singing this meat’s praises. It tastes great. It has less fat and more protein than beef. But the conversation seldom goes any further. When the subject of goat arises, so does the red flag in our brain that controls what goes into our mouth.
Posted by Emily Wiley on 08/16 at 01:49 PM
Posted by Emily Wiley on 08/12 at 02:41 PM
Listen to audio and view a slideshow of photos from an afternoon at Way Fruit Farm.
Posted by Emily Wiley on 08/11 at 01:20 PM
This quick and simple side dish makes use of two popular August ingredients: corn and tomatoes. Add spicy jalapeños and fragrant cilantro and serve alongside your favorite Mexican main course.
Posted by Emily Wiley on 08/09 at 03:28 PM
I met these three kiddos on Saturday at Way Fruit Farm in Port Matilda. They were there with dozens of other community members—of all ages—in support of our local food system.
Most recent entries
- Support local food by supporting WPSU? Absolutely!
- Friday, October 24, 2014
- By Jamie Oberdick in Local Food Journey
- Mt. Nittany Winery’s Harvest Photo Contest captures beauty of autumn at the Winery
- Friday, October 24, 2014
- By Linda Weaver in Local Food Journey
- Way Fruit Farm’s apple cider a real cold-weather treat
- Thursday, October 23, 2014
- By Anna Lombardo in Local Food Journey
- Tuesday, October 21, 2014
- By Carley in
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