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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 Jamie Oberdick on 04/29 at 11:42 AM
I didn’t care how many times Popeye beat Bluto after downing a can of spinach, as a kid I just plain HATED spinach. But as my culinary horizons broadened as I grew up, I quickly learned that spinach didn’t have to be a lifeless splatter of lumpy green on a plate. In fact, spinach has become my favorite salad green, and since it is a spring crop, we are in spinach season here in Central Pennsylvania.
Posted by Jamie Oberdick on 04/25 at 11:37 AM
Otto’s Pub and Brewery finds a lot of what they serve both on the plate and in the pub glass from local vendors, but one source can be best described as hyper-local—a couple of onsite gardens. These onsite gardens may entail some work—when I talked to Pete Herncane, head chef of Otto’s, for this post he had just came in from weeding their garden—but they offer a source of very fresh herbs and vegetables for their local food menu.
Posted by Whitney on 04/22 at 03:07 PM
After 5 weeks in the edit room putting together stories from all over the Huntingdon community, we are VERY excited to see how the program is coming together. Stories about neighbors helping each other in times of need, the beauty of the area, local events, history and so much more are included in the 71st program in the “Our Town” series. Mark your calendars now for Thursday, May 23 at 8 PM for the LIVE broadcast premiere on WPSU-TV and online on wpsu.org!
Posted by Whitney on 04/22 at 02:52 PM
WPSU is very excited to learn all about Williamsburg, PA for the 73rd installment of the popular “Our Town” series. After reading a post on the Williamsburg Public Library Facebook page about Sesame Street on WPSU, we decided to investigate the oldest borough in Blair County. What we found will make a great program for your local PBS station, WPSU. Rich in history and fascinating legends, we look forward to hearing all about Williamsburg THEN and NOW! We hope you’ll be excited to share some stories about what makes Williamsburg, PA a great hometown this summer as we begin production on this program.
Posted by Jamie Oberdick on 04/22 at 02:01 PM
You just made a big pot of soup with all sorts of stuff you got from the farmer’s market. Now you have carrot tops, potato peels, yellowed greens, etc. Throw them in the garbage? No way! You have compost, not trash.
Posted by James Eisenstein on 04/19 at 01:20 PM
Editor’s note: You can read Part One of this post here.
What would a local food system look like? Unless really hard times come when we are unable to import anything, we are likely to continue to draw upon distant sources for such things as olive oil, citrus fruit, avocados, pistachios, and high fructose corn syrup (just testing to see if you are paying attention on that last one).
Posted by Jamie Oberdick on 04/18 at 01:48 PM
As our Unpaid Field Hand pointed out yesterday, the local food scene here in Central Pennsylvania is growing as rapidly as a tomato plant in June. One of the pioneers and advocates of local food is Harrison’s Wine Grill and Catering, located within the State College Hilton Garden Inn. They do local food and they do it quite well, as evidenced by multiple awards for both their restaurant and their catering. This Local Food Journey post will take a look at how Harrison’s built relationships with local farms and other vendors to become a go-to source for innovative dishes made with Central Pennsylvania ingredients.
Posted by James Eisenstein on 04/17 at 03:51 PM
Several years ago, I shared what I called my “local food fantasy,” one of the results (besides soreness and sweat) of performing repetitive tasks on the farm that require little thought (think weeding and digging carrots). Could we move to a “local food system” here? We live in a rich agricultural setting, have an educated population and some large institutional purchasers of food (Penn State, the hospital, schools, retirement communities), a supportive media, and a small but growing supply of locally grown food. “Why not?” I concluded But this was, as my title indicated, just a daydream.
Posted by Jamie Oberdick on 04/15 at 08:00 AM
Saturday was the first day of trout season in Central Pennsylvania, and thousands of anglers hit Pennsylvania waterways in hopes of catching their own local food. While many fish for trout due to the fish’s delicious flavor, there is another group of Pennsylvania fish that are as tasty and like trout are often caught in the spring - panfish. Panfish such as crappie, yellow perch, and bluegill may offer small fillets, but their sweet, mild flavor make them a welcome addition to the local food table.
Posted by Jamie Oberdick on 04/11 at 10:30 AM
Participating in Community Support Agriculture - you probably know it as a “CSA” - is a lot like subscribing to a farm like you might a newspaper or magazine. You buy a subscription, or as it is better known, a share, at the beginning of the year. This helps participating farms, as they can establish their operating budget for the year, and gives the farm a known market for the produce, meat, eggs, dairy, etc. that their farm will produce that year. In turn, people with CSA shares get a regular source of the best food their local farm can offer. So, how do CSA farms manage this system? How do they plan the growing season and work with the community each year to give them a bounty each week or month? To find out, I talked to Kim Tait of Tait Farms.
Posted by Jamie Oberdick on 04/10 at 07:38 AM
The Vermont-based local food advocacy Strolling of the Heifers, has released its second annual Strolling of the Heifers Locavore Index, ranking all 50 states and the District of Columbia in terms of commitment to local food. Where does Pennsylvania rank?
Posted by Jamie Oberdick on 04/08 at 09:00 AM
Well, what do you know. During the last several days the weather finally began to resemble spring after what was a pretty cold March, followed by a chilly start to April. Yesterday was especially nice and really got me thinking spring, a time of year that I just plain love.
There are two local-food related things that I love about spring time—the first fresh greens of the year and breaking out the grill. While a spring greens salad with a grill burger made from local beef is a nice way to kick off the spring season, I decided yesterday to try to combine greens and grilled meat in one dish.
Posted by Jamie Oberdick on 04/05 at 12:20 PM
Some good news to report for those looking for more local food sources. Friends & Farmers, a food cooperative in State College committed to showcasing the best local products in support of a strong local economy, has taken several important steps toward opening a member-owned community grocery store that is open to the public, seven days a week.
Posted by Jamie Oberdick on 04/03 at 01:30 PM
Even though winter is hanging around this week like a lazy brother-in-law who just won’t get off the couch, those of us who garden turn our thoughts to planting seeds. While many gardeners have already started seeds indoors in trays under artificial light, we are really one warm spell away from being able to plant seeds outside.
Posted by Jamie Oberdick on 04/01 at 08:57 AM
Hello everyone. My name is Jamie Oberdick. You may (hopefully? maybe?) recognize my name as one of the gardening bloggers here at Local Food Journey. I am the new editor of Local Food Journey.
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