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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 James Gherardi on 10/29 at 03:02 PM
Next to Eisenhower Auditorium, on the University Park campus, sits a small garage. On Wednesdays from noon until 5:30pm, this garage opens its door and becomes the “Cellar Market,” selling seasonal fruits and vegetables to students and locals passing by.
Pumpkins, gourds, and cold weather vegetables were on display this past Wednesday. I spoke with Jenn Landry, who works with the Penn State Horticulture Program and runs the market.
Posted by Michele Frank on 10/28 at 01:40 PM
Hotel chains typically house generic restaurants, but Harrison’s Wine Grill & Catering located in the State College Hilton Garden is an exception. The cuisine is inventive, and the restaurant is cozy and close to the kitchen where you can watch flames leap off the stovetop, adding an unexpected and entertaining aspect to your dining experience.
Posted by Emily Wiley on 10/27 at 10:09 AM
Support farmland preservation today with a toast in memory of one of its local patriarchs, Elton Tait. Visit Elk Creek Café + Aleworks in Millheim for a pint of Elton’s ESB. Fifty cents of each pint sale goes to the Centre County Farmland Trust. Cheers!
Posted by Emily Wiley on 10/26 at 10:30 AM
Have you cooked with quinoa? If not, you should. Yes, it’s packed with protein and essential amino acids, but it’s also light and fluffy and mildly nutty. It provides the perfect canvas for a variety of fall flavor combinations: honey and berries, chicken stock and leafy greens, carrots and tart apples, even vegetarian meatballs.
Posted by Emily Wiley on 10/22 at 01:50 PM
This salad recipe is easily adaptable to include your favorite fall fruits: apples, cranberries, grapes, pears, or pomegranates. Drizzle the warm, sweet dressing on top and garnish with blue cheese and pecans for a simple weeknight dinner.
Posted by Jessica Reilley on 10/20 at 11:27 AM
During this time of year, I often have a lot of vegetables hanging out in my refrigerator. What is one of the easiest ways to use up 5 lbs. of turnips, carrots, beets, squash, onions, and garlic? Vegetable broth. This recipe is highly adaptable; start with the one below and add in any extra veggies you have laying around. It will be perfect for risottos and sauces throughout the winter.
Posted by Emily Wiley on 10/18 at 11:22 AM
Squash is more than a front porch decoration placed alongside pumpkins and gourds. Acorn squash can be roasted with maple syrup and brown sugar; butternut squash can be baked with apples and Gorgonzola; and cooked spaghetti squash can be topped with stewed tomatoes and Parmesan cheese.
Posted by James Gherardi on 10/14 at 03:31 PM
I’ve passed Herwig’s Austrian Bistro on College Ave. at least a hundred times and never considered going inside. Then a friend told me the food is unbelievable. So, the other day, my brother and I finally decided to give it a shot.
Posted by Emily Wiley on 10/13 at 11:54 AM
Now that the local salmon fishermen (and women) have returned to central Pennsylvania from their summer fishing expeditions in Alaska, there is wild-caught, fresh-frozen salmon available at area farmers markets and natural food stores. Tait Farms offers this recipe for a simple and tasty dinner. The sauce is also excellent on meatballs, meatloaf, pork chops, and baked chicken.
Posted by Michele Frank on 10/11 at 09:28 AM
I love October. I love the leaves, the Halloween decorations, and most of all, the pumpkins. Every year, on October 1st, I embark on a quest for the perfect pumpkins. Once I have found them, I try to come up with innovative ways to use them for cooking, outside of the typical pumpkin pie. Here is the perfect recipe for entertaining this fall. It is simple, quick, and the finished product is cute and tasty.
Posted by Jessica Reilley on 10/07 at 11:06 AM
‘Tis the season for squash! Try this savory dish with delicata squash (also known as sweet potato squash), apples, and thyme.
Posted by James Gherardi on 10/06 at 04:13 PM
Penn State is a school of traditions. And none of those traditions garners quite the devoted following that tailgating on a football Saturday seems to. WPSU’s Local Food Journey’s James Gherardi takes us tailgating.
Posted by James Gherardi on 10/04 at 03:56 PM
Tucked into a discreet nook of McAllister Alley off of Calder Way, Gemelli Bakery is producing perhaps the best bread that State College has ever tasted.
Posted by Whitney on 10/04 at 11:16 AM
Big volunteer meeting on Wednesday is quickly approaching! The “Our Town: Portage” interest meeting will be held Wednesday, October 6 at 7 p.m. at the Portage Area High School. Everyone is welcome to attend to learn more about the project and to participate.
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