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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 Michele Frank on 09/30 at 01:46 PM
Whenever I want to impress someone with my cooking this is my go to recipe. I have yet to meet someone who dislikes it, and in fact, it usually becomes one of their favorite meals. Everyone in my family is in love with this steak. Every time I go home to visit them, they ask me to make this. While this is recipe is intended to serve two people, it can easily be doubled for more.
Posted by Michele Frank on 09/28 at 08:11 AM
While riding the bus to Innovation Park one morning, I saw a huge line of people standing outside a non-descript building. In my four years at Penn State, I never once paid any attention to this building, despite the fact that every football season I have walked past it on my way into Beaver Stadium. Outside there was a sign advertising a meat sale. Curious, I went online once I reached my destination and found what might be considered Penn State’s best kept secret. Almost every Friday during the Fall and Spring semesters, the Meat Laboratory holds a retail sale full of fresh cut, locally raised meat that is open to the public.
Posted by Whitney on 09/27 at 03:09 PM
WPSU is exploring the “gem of the mainline”—-Portage, PA for the 58th installment of the “Our Town” series. Community members from the Portage area are invited to attend a volunteer planning meeting to learn about the Our Town project. The meeting will be held Wednesday, October 6 at 7 p.m. at the Portage Area High School. Anyone interested in the production is invited to attend.
Posted by Emily Wiley on 09/24 at 11:22 AM
Here’s a recipe to add to your autumn arsenal. It’s tart and tangy and pairs well with slow-cooked pork and sweet pumpkin ale.
Posted by Jessica Reilley on 09/23 at 12:13 PM
Fall is here! Which means it’s time for squash. Acorn squash, in particular, has great flavor and only requires a small amount of prep time to create a delicious side dish.
Posted by Emily Wiley on 09/21 at 11:41 AM
Thank you to Kim Tait from Tait Farms for sharing her recipe for pork and apple meatballs. They would make a nice addition to your tailgating table, or they can be served over noodles as a main course.
What is your favorite fall recipe? Share it here.
Posted by Greg Petersen on 09/20 at 08:47 AM
Latin Music, Oregano and Cows, and The State of the University
Posted by James Gherardi on 09/17 at 11:07 AM
Almost a year ago, Bob Ricketts brought a new business to State College: a fresh ravioli and pasta shop. Today the Penn State alum and owner of Fasta & Ravioli Company caters to a surprisingly large niche market of students and locals. Ricketts offers customers homemade pasta and ravioli and a selection of sauces like tomato, vodka, and pesto. Products are available at the South Fraser Street storefront and at farmers markets and restaurants, as well. “Fast and Fresh” is the mantra here, a motto that Bob lives by. He was eager to share his story with me.
Posted by Emily Wiley on 09/15 at 09:49 PM
The culinary arts program at Penn College in Williamsport offers a unique hands-on teaching environment for aspiring chefs. Students not only learn to slice, dice, and chop, they learn to be gracious hosts in Le Jeune Chef Restaurant. Join Emily Wiley in the kitchen and at the table for a gourmet meal prepared with local ingredients.
Listen to the audio story and view a slideshow of photos.
Posted by Michele Frank on 09/15 at 08:20 PM
Overall, I am a typical Penn State student. I drink the beer that is on tap and on special. I’m so used to drinking the cheap stuff that I’m intimidated by craft brews. Also, because I come from a wine drinking family, I have limited experience with beer. Yet I was intrigued by the allure of Elk Creek Café + Alehouse, and so I traveled with my boyfriend 30 minutes to Millheim in pursuit of something other than Bud Light.
Posted by Michele Frank on 09/14 at 08:56 AM
Some folks are intimidated by okra, most likely due to its foreign origin and slimy texture. Before creating this recipe, I had only eaten fried okra, and, admittedly, it was not on the top of my list to eat again. But I wanted to give the vegetable a second chance.
Posted by Greg Petersen on 09/13 at 07:39 AM
Music, Books, Conversations, and More
Posted by James Gherardi on 09/10 at 02:56 PM
The Cheese Shoppe in State College offers more than coffee and conversation. Listen to Owner Bill Clarke share the history of the shop and meet some of the regulars.
Posted by James Gherardi on 09/09 at 10:12 AM
Last Sunday afternoon, while driving along unfamiliar roads in Centre Hall, my parents and I stumbled upon “The Garden.” Though small, this shed off of Old Fort Road was packed with the summer’s final fresh produce. There were shelves of jams and jellies, fresh packed dill pickles and beets, salsas and jarred tomatoes. The options were boundless; which is often rare for a roadside farm stand of this size.
Posted by Jessica Reilley on 09/08 at 03:30 PM
We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.
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