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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 Christina and Erin on 02/26 at 12:59 AM
Looking for quality homemade salsa and hot pepper jelly? Janet Robinson, owner of Piper’s Peck, started her pepper business in 1998. She grows nine different varieties of peppers at her farm in Bellefonte. Her products include salsas, pepper jellies, fruit jellies, sauces, relishes, and even fudge! Stop by one of the many local farmers markets to meet Janet, or order online at www.piperspeck.com.
Continue reading to see a video interview with Janet.
Posted by Erin Donahue on 02/24 at 10:49 AM
Winter cooking can be challenging, but take it as an opportunity to get creative and experiment with new ingredients and recipes. Use the “In Season” section of this site for inspiration. Local meat and poultry are always available, as are artisan cheeses. It’s also a good time to stock up on locally produced pantry goods like dried beans, pasta, and rice or preserved items like pickles and jams. During this final month of winter, think root vegetables, such as carrots, parsnips, and potatoes—they can be very versatile.
What are you cooking in February?
Posted by Emily Wiley on 02/15 at 05:06 PM
Grill master Steven Raichlen left behind sunny Miami on Saturday for cold, windy, snowy State College. But he made the trip for a very worthy cause. The star of PBS’s Primal Grill and Barbecue University hosted WPSU’s 19th annual Connoisseur’s Dinner and Auction.
Posted by Christina Barkanic on 02/15 at 11:37 AM
Try homemade pizza tonight in place of delivery. It will be hot out of the oven in the same amount of time a cardboard box could arrive on your doorstep—and it’s much more satisfying.
What are your favorite pizza toppings?
Posted by Christina Barkanic on 02/11 at 03:21 PM
Are you still looking for a way to spoil your sweetheart this Valentine’s Day? Why not dine out at a local restaurant that promises to serve fresh, seasonal food in a romantic setting?
Posted by Erin Donahue on 02/11 at 01:08 PM
Do you believe in love at first sight? I didn’t—until I walked into Chocolate Madness on West College Avenue in downtown State College. I immediately fell in love with the sweet scent of cocoa and the sight of luscious strawberries dipped in red and white chocolate.
Some might say Valentine’s Day is a time to spoil your significant other. Others might agree it’s all about the candy. Either way, consider supporting a local business while indulging in sweet temptations this February holiday.
Posted by Christina Barkanic on 02/10 at 05:44 PM
I had the pleasure of attending my first PASA (Pennsylvania Association for Sustainable Agriculture) Conference at the Penn Stater last Friday. Farmers and environmentalists mingled with chefs and artists. Tables displayed everything from cheeses and jams to knitted socks and baby chicks. This place had it all – an energetic community with a common purpose: to farm with our futures in mind.
Posted by Christina Barkanic on 02/03 at 12:55 PM
There’s nothing more satisfying than a tasty soup to warm up a cold, snowy day. This flavor-packed soup will definitely do the trick, not to mention, it’s very simple to make!
Posted by Christina and Erin on 02/02 at 11:19 AM
Wild For Salmon is one of the busiest vendors at the Boalsburg Farmers Market. Despite the rush of customers last Tuesday, Jenn Kurian, co-owner of Wild For Salmon, spent some time answering our questions. As customers purchased salmon salad, salmon fillets, and salmon burgers, Jenn discussed the benefits of wild salmon versus farm-raised salmon. Jenn and her husband, Steve, are from Bloomsburg and spend their summers on the Alaskan waters in order to supply us with the best sockeye salmon each year.
Continue reading to watch a video interview with Jenn Kurian, and visit their website for recipes.
Most recent entries
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- Boalsburg Farmers Market seek administrator to implement key USDA grant
- Tuesday, October 21, 2014
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- Monday, October 20, 2014
- By Local Food Journey in Local Food Journey
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