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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 Steve Spanelli on 05/31 at 11:32 AM
Green garlic is the early spring garlic that eventually turns into the normal bulbs of garlic that we all use day to day. Demand for green garlic is growing as more restaurants have added it to their menus and people have discovered its mild, but distinct, flavor. It is still primarily available at farmers markets and farm stands, but you may also spot it at gourmet markets. This pesto recipe is the perfect celebration of the arrival of green garlic. Serve it over pasta or spoon it onto grilled bread. Enjoy!
Posted by Brian McFarland on 05/31 at 10:48 AM
Standing outside the old church in the strip district, I could have sworn we were in the wrong place except for the hipsters who seemed to be migrating to each other. I stood, amidst cigarette smoke, looking up at the stone basilica turned rock ‘n’ roll forum. Walking into Pittsburgh’s Altar Bar was like passing through to a different dimension. As I walked in I was shocked at the beautifully unique venue. On the right stood a bar the length of the wall with three 10-foot projection screens and nine 50-inch LCD TVs laid out like a quilt across the wall. Ahead of me were tables that circled around and ran along the left wall. In the middle of the room stood a spiral staircase, lit up with red lights, that lead up to a bar and balcony that circled the stage below. Rising even further up was an octagonal tower with eight stained glass windows above the nave, standing as a testament to the original world that once lived there.
At the front of the room stood the stage where the bands preached their sermons.
Posted by Katherine Taylor Grofic on 05/25 at 02:06 PM
Spring has arrived, and summer is fast approaching, which means some of our favorite food items are now available at local farmers markets. Asparagus, arugula, radishes, and rhubarb are just a few of the items on stands this month. While tomatoes, berries, and sweet corn are on their way.
The State College Farmers Market opened on Locust Lane on May 6th, and the North Atherton Farmers Market set up in the Home Depot parking lot on May 14th. The Tuesday Farmers Market in State College started just last week, and while it is the smallest of the three, it still attracts vendors and customers from across the region.
Posted by Brian McFarland on 05/25 at 11:06 AM
The Take Action Tour 2011, celebrating its 10th anniversary, will stop at the Altar Bar in Pittsburgh on Thursday, May 26th before concluding the tour in New York City. Bayside and Silverstein will headline the tour that also includes Polar Bear Club, The Swellers, and Texas In July. The tour is run by Hopeless Records through it’s non-profit organization, Sub City.
Posted by Sam Komlenic on 05/24 at 01:08 PM
Until a few months ago, I had never heard of Caveman Steaks, but then Grillmaster Steven Raichlen entered my life. He is the subject of the PBS cooking series Primal Grill and is the author of The Barbecue Bible and Planet Barbecue, and he was also the guest chef at WPSU-TV’s annual Connoisseur’s Dinner. During his visit, the station hosted a cooking demonstration for donors and friends at our studios.
Steven is a great guy—very knowledgeable and capable, yet very low-key. The featured course, to be prepared outdoors on a cold February day, was his signature dish. The process is so simple and so primitive as to be almost disarming, yet the result is to die for.
Posted by Emily Wiley on 05/23 at 11:14 AM
The cool, rainy days of early May have finally given way to warmer temperatures here in Happy Valley. And with spring sunshine has come the opening of local farmers markets and stands stocked with vibrant green stalks of asparagus, spicy arugula, and crisp, colorful rhubarb.
There are many ways to celebrate the season—with backyard burgers and local brews or a picnic in the park. But, perhaps the best way to pay tribute to the pleasures of late spring is by fostering the farms that feed us.
Posted by Samantha Hatfield on 05/20 at 09:34 AM
When I listen to Fleet Foxes, I imagine myself lying on the forest floor of a lush green forest staring up through the leaves as the sunlight filters down and warms my whole body. The sounds of Fleet Foxes’ original self-titled album and the Sun Giant EP are earthy. Their early music has a warmth that radiates through every chord, every chorus.
Posted by Steve Spanelli on 05/18 at 03:11 PM
Here’s another recipe utilizing spring asparagus from Tait Farm’s Steve Spanelli. Don’t forget to share your favorite asparagus recipe before Tuesday, May 31st for your chance to win a $25 gift certificate to Tait Farm Foods!
Posted by Whitney on 05/17 at 11:40 AM
Thanks for all the enthusiasm we’ve received in Bellwood! We’re still looking for stories for the Our Town: Bellwood public television project—-there’s still time to be a part of the program. We have 14 stories for the show and we’re looking for 10 more. No experience is required, just enthusiasm! This is a great opportunity to shine the spotlight on your community and share your stories with WPSU viewers in 29 counties.
Posted by Emily Wiley on 05/13 at 02:41 PM
Visit Way Fruit Farm on Saturday, May 14th and Saturday, May 21st from 10am - 3pm for a “Taste of PA.” The afternoon will feature free samples from local vendors like Goot Essa cheese, Wild Mountain Gourmet mustard, Galliker’s ice cream, and Hogs Galore. Way Fruit Farm will also have apples, applesauce, pie, donuts, and more.
Posted by Erin McKinney on 05/12 at 04:08 PM
There are two times during the asparagus season that I enjoy picking it: the first time and the last time. Don’t get me wrong; I love asparagus in every way, shape, and form on my dinner plate, but the tedious task of picking it twice a day can make a person jump for joy at the end of its season.
Posted by Alexandra Voigt on 05/12 at 10:39 AM
This spring, Penn State students polled for a popular, stimulating, and interactive band to headline the annual music festival, Movin’ On. They got just that with the five talented musicians who make up Of A Revolution, aka OAR. Being a significant upgrade from past years’ performing acts, I was obviously excited about the booking decision, and felt the urge to speak to one of the band members. Who better than OAR’s fine bassist, Benj Gershman?!
Posted by Emily Wiley on 05/11 at 03:25 PM
Have you tried white asparagus? It is slightly milder and more tender than green asparagus and is considered to be the more “gourmet” option of the two. The process for growing it, however, is quite easy.
Both green and white asparagus come from the same seed; white asparagus is simply deprived of sunlight. Dirt is piled on top of the plant, which eliminates chlorophyll production and prevents it from turning green.
Either white or green asparagus may be used in this salad recipe, though the white provides a nice color contrast to the arugula, mushrooms, and tomatoes.
Don’t forget to share your own asparagus recipe before Tuesday, May 31st for your chance to win a $25 gift certificate to Tait Farm Foods!
Posted by Kim Tait on 05/09 at 03:36 PM
We are pleased to welcome Kim Tait, co-founder of Tait Farm Foods and Tait Farm’s community supported agriculture program, Community Harvest to the Local Food Journey. What does Kim have to say about eating locally this growing season?
Posted by Emily Wiley on 05/03 at 12:42 PM
Asparagus season is here! Do you prefer to blanch it, roast it, grill it, or stir-fry it? Share your favorite asparagus recipe with the Local Food Journey blog for your chance to win a $25 gift certificate to Tait Farm Foods in Centre Hall.
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