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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 Kristine A. on 03/30 at 02:48 PM
Posted by Christina Barkanic on 03/29 at 01:28 PM
It’s almost April, and spring foods like green peas and asparagus are just around the corner. However, until the cold weather leaves for good, keep warm with a bowl of parsnip soup. This root vegetable is closely related to the carrot with a distinct sweet and butter flavor, which is ideal for this hearty soup.
Posted by Christina Barkanic on 03/25 at 02:35 PM
In the small town of Lemont, just minutes outside of State College, sits an enchanting Victorian house that is home to Café Lemont. With its inviting front porch and charming exterior, Café Lemont had exceeded our expectations before we entered.
Posted by Whitney on 03/24 at 03:44 PM
Grab your video or still camera and help us tell stories from your hometown of DuBois, PA. Don’t worry…no experience is required, just enthusiasm! Join your neighbors & WPSU-TV to help plan the project at the community meeting on Wednesday, April 6th at 7 p.m. at the DuBois Business College.
Posted by Erin Donahue on 03/22 at 11:40 AM
The Autoport on South Atherton Street has been a staple in State College for over 70 years. Since the 1940s, the Autoport has evolved from a service station that repairs cars into a restaurant and lodge. Today it has a reputation for serving fresh food and offering exceptional hospitality.
Posted by Christina and Erin on 03/17 at 10:56 AM
Get into the spirit of Saint Patrick’s Day with these festive cookies! Pistachio pudding provides the green coloring, but you could substitute another flavor like lemon or butterscotch.
Posted by Erin Donahue on 03/15 at 12:02 PM
Want to add more greens to your diet, but can’t get excited about iceberg lettuce and broccoli? Give kale a try; it’s the “super food.”
Posted by Emily Wiley on 03/09 at 01:38 PM
This isn’t the first time I’ve made this dish, and it won’t be the last.
In How to Cook Everything, Mark Bittman suggests quick glazing carrots in butter or oil with a variety of herbs for a flavorful side dish. You could use dill and lemon juice, brown sugar and walnuts, or maple syrup and pecans. But I especially like the combination of grated ginger and freshly squeezed orange juice.
Posted by Emily Reddy on 03/09 at 11:03 AM
The NPR Board of Directors has accepted the resignation of Vivian Schiller as President and CEO of NPR, effective immediately. The Board says it “accepted her resignation with understanding, genuine regret, and great respect for her leadership of NPR these past two years.”
Listeners who want to comment on Schiller’s resignation can contact Listener Care at NPR at (202) 513-3232. Additionally, listeners can send emails through the contact form at npr.org/contact.
Posted by Emily Wiley on 03/08 at 04:55 PM
Last week Tait Farm’s Community Harvest won the Quality of Life Award at the CBICC Awards Gala. The award recognizes an individual or organization whose activities enhance the quality of life in Centre County. Tait Farm took home the award for its popular CSA and the relationship it fosters between the farmer and the consumer. Community Harvest provides a weekly supply of fresh, healthy, organic produce to subscribers and is committed to strengthening regional food systems.
Listen to an audio story recorded at Tait Farm last November, and view photos of the fresh produce available during that time of year.
And congratulations to Tait Farm!
Posted by Christina and Erin on 03/04 at 05:32 PM
Jacki Mack and her husband, Hal, started their business, Dawg Gone Bees, after Hal’s grandfather passed away two years ago. They adopted his passion for honey making and moved equipment from his home into theirs.
Jacki always wanted to launch a family-owned business, and that’s just what they did. The Macks even included their four-legged friends in their venture. Each product is named for one of their dogs: Penny, Nebula, FlipFlop, MJ, and Lucky. And they donate a portion of their profits to the SPCA!
(Continue reading for a Q&A with Jacki Mack and to see photos of their products.)
Posted by Emily Wiley on 03/03 at 02:01 PM
Spring arrives in less than three weeks, though March can still be a bitterly cold month. Keep warm during the final days of winter with this hearty and healthy comfort food dish that takes advantage of the final root vegetables of the season.
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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