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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 11/30 at 12:26 PM
Polymath Park is nestled in the woods of the Laurel Highlands. Three Frank Lloyd Wright-inspired homes sit on 100 acres of tranquil forest, and down a narrow driveway barely visible behind tall trees, is Tree Tops.
Posted by Emily Wiley on 11/24 at 12:09 PM
Turn the final pumpkins of the season into vessels for rich Gruyere fondue. This recipe comes form farmer and cook Steve Spanelli of Tait Farm.
Posted by Michele Frank on 11/23 at 12:04 PM
Monday night football was on the television, and the guys were at my place with their eyes glued to the screen. Anxious to have new recipe test subjects, I proposed that I make some food. However, when I mentioned squash, a loud groan echoed throughout my apartment.
“Why can’t we just order wings?” and “Really? Vegetables for a football game?” But I stood my ground, and finally they admitted that free food was better than no food at all.
Posted by Emily Wiley on 11/19 at 02:19 PM
The days of fresh berries and sweet corn are long gone. Winter is right around the corner. So what is on the plate of a local foodie during this time of year? Emily Wiley visited Tait Farm in Centre Hall to find out.
Listen to audio and view a photo slideshow of November produce.
Posted by Michele Frank on 11/16 at 03:54 PM
Looking for a restaurant that supports local vendors? Look no further.
Posted by Michele Frank on 11/11 at 01:53 PM
My grandmother makes homemade potatoes au gratin for every big family event. I love her recipe, and I wanted to experiment with locally grown parsnips before they disappear into winter. The outcome is a delicious twist on an old favorite.
Posted by Emily Wiley on 11/09 at 10:18 AM
Fall vegetables like broccoli, cabbage, mustard greens, and cauliflower are here for just a few more weeks, so take advantage of them now!
Remember to thoroughly wash your market cauliflower before using it. Dissolve 1/4 cup salt in warm water and add cut cauliflower. Fill the rest of the bowl with cold water, and soak for 1/2 hour. Rinse thoroughly and several times, and then enjoy this tasty Cajun hash recipe from Tait Farm.
Posted by Michele Frank on 11/08 at 10:36 AM
During high school, I was always on some crazy fad diet. As a result, my cravings for unhealthy foods were always through the roof. As a way to conquer those cravings, I was constantly searching for healthy tasty alternatives that wouldn’t ruin my diet. During one of those creative cooking sessions, I came up with a cheap, easy, and healthy recipe substitute for French fries. They taste just as good minus the guilt that comes with fast food.
Posted by Michele Frank on 11/03 at 09:34 AM
People are always looking for the next big thing. Whether it’s wearing the latest fashion or securing a reservation at a chic new restaurant, we want to be the first to embrace new trends. However sometimes we focus too much on what others are doing that we forget what is in our backyards, literally.
This series of listings focuses on businesses in the State College area that sell and use local baked goods, produce, and meats. First up: Farmers Markets.
Posted by Emily Wiley on 11/02 at 03:04 PM
This cake is tart and moist with the sweet crunch of raw sugar baked into the top. And it’s perfectly acceptable to enjoy a slice for breakfast.
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