Community / Blogs


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.

Local Food Journey

Early spring is salad time at indoor farmers markets

Posted by Jamie Oberdick on 03/31 at 09:03 AM

One of the best early season treats for the locavore is a fresh salad made with the first greens of the season. While some might be surprised to hear this, there are three farmers markets going on right now that offer delicious and fresh greens: Boalsburg Farmers Market on Tuesdays 2:00-6:00 p.m. at the Boalsburg Fire Hall, the State College Indoor Farmers Market on Fridays from 11:30 a.m.-5:00 p.m. at the State College Municipal Building Lobby, and the Millheim Indoor Farmers Market on Saturdays from 10:00 a.m.-1:00 p.m. at the Bremen Town Ballroom.

Read more »

Comments (0)

Local Food Journey

The story behind your Creamery cone

Posted by Jordan Reabold on 03/27 at 09:33 PM

If there’s one piece of advice people get when they visit State College, it’s this: go to the Berkey Creamery. There’s a reason why Penn State fans are lined up around the block during football weekends, willing to wait as long as they must for a cone of Peachy Paterno or a half gallon for the road. In fact, every time I visit home, I bring two half gallons with me; my family and friends can’t get enough of it. While people from across the country can get Creamery ice cream delivered to them, it’s a business that we’ll always be proud to call local.

As often as we visit the Creamery, there’s so much that a lot of people don’t know about it. For instance, the proceeds from all sales contribute toward research, education, and extension programs in the Department of Food Science and the College of Agricultural Sciences. They make all dairy products on site—70 percent of the milk used comes from PSU cows, and the rest is from local farms. The milk arrives via tanker truck, and it is immediately tested for antibiotics, butterfat, and bacteria. Over 4.5 million pounds of milk is used every year on an assortment of cheeses, spreads, milk, yogurt, frozen yogurt, sherbet, and of course, ice cream. In order to ensure safety in the plant during any manufacturing process, all employees must follow the Good Manufacturing Practices.

Read more »

Comments (0)

Local Food Journey

Cafe Lemont offers local food and great java

Posted by Jordan Reabold on 03/25 at 09:30 AM

The ongoing debate for all latte-sipping, caffeine-craving coffee snobs (myself included) seems to be “which is better?” Starbucks or Dunkin Donuts? Coffee has become a necessity for so many people; we wake up, skip breakfast, grab a cup of joe to go, and get on with our day. But if you’re tired of the Starbucks employees misspelling your name, or the line at Dunkin Donuts has you fed up, try a change of pace at Café Lemont. After all, owners Michael Beck and Jodi Hakes McWhirter make it a point to stand out from the rest. “There really isn’t any other place quite like ours around.”

While Café Lemont is unique for its special events and entertainment away from the downtown State College bustle, what makes this café special is its menu. Starting with coffee, they roast organic beans on a weekly basis, and their tea is specially blended with loose leaves by Pantheon Teas, a business nearby. If that isn’t enough to pique your taste buds, their menu features light breakfasts and lunches made with ingredients from several other local businesses including Meyer Dairy, Green Heron Farm, Hogs Galore, Ye Olde College Diner, Gaffron’s Sunrise Bakery, Suzie Wong’s, and Belladonna Herbs. “All the rest is made from scratch by us,” Michael said.

Read more »

Comments (0)

Local Food Journey

Easterly Parkway PTO latest to do fundraising local-food style with Harrison’s Wine Grill

Posted by Jamie Oberdick on 03/21 at 10:13 AM

Harrison’s Wine Grill and Catering has established itself as a go-to place for outstanding dining with a local food focus, but they also conduct one of the most-delicious and well-respected fundraising programs in the state. Harrison’s Eat Well Fundraising program has been awarded the National Restaurant Association’s 2010 Good Neighbor Award and the CBICC’s 2010 Philanthropy Award.

State College’s Easterly Parkway PTO and Harrison’s are once again teaming up for an Eat Well fundraiser. From today though Sunday, March 30, if you mention to your Harrison’s server that you are a supporter of Easterly Parkway PTO, Harrison’s will donate 20 percent of your check before taxes and gratuity to Easterly Parkway PTO. But that’s not all.

Read more »

Comments (0)

Events Our Town

Our Town: Brookville Project Kicks Off in April!

Posted by Whitney on 03/20 at 04:26 PM

WPSU is seeking stories about Brookville and the surrounding areas. The “Our Town” television series highlights stories from your friends and neighbors and you can be a part of the community project. We need stories about the people, places and, happenings in your area and you to help tell them.

Read more »

Comments (0)

Local Food Journey

Online platform makes it easier for grocers, chefs to source local food

Posted by Jamie Oberdick on 03/18 at 09:42 AM

Recently, Anne Field, a contributor with Forbes, wrote about a way for restaurants and grocery stores to meet the growing demand for local food.

Direct Local Food is an online wholesale market place for local food. It helps farmers find new buyers, manage their inventory, update buyers on product availability and new products, and track their sales. For buyers like chefs and grocers, it helps them find and order the best products, find special deals, discover and maintain relationships with new farmers, and track their orders.

Read more »

Comments (0)

Local Food Journey

Friends & Farmers Co-Op membership kickoff event’s success points to a bright future

Posted by Jamie Oberdick on 03/14 at 09:39 AM

From Friends & Farmers Co-op, an update on their recent membership push and other news:

The Friends & Farmers Co-op membership kickoff was a tremendous success—more than 200 people attended the event. The co-op now has 88 Founding Members and sufficient capital to fund its marketing study.

Membership in Friends & Farmers requires an equity payment (you can read more about that payment under “How and Why of Signing Up” here). The equity payment is not a fee, nor is it dues. It is not an annual charge. It is a one-time investment that brings with it ownership in a community-owned enterprise—in this case, a grocery store—that is democratically controlled.

Read more »

Comments (0)

Local Food Journey

Bring the heat this summer with hot peppers in your garden

Posted by Jamie Oberdick on 03/12 at 09:47 AM

Believe it or not, it’s time to plant peppers…indoors, that is. Generally, you want to start pepper seeds inside about 6-10 weeks before last frost to give the plants time to grow and produce peppers. If you haven’t bought seeds yet, area stores have seeds in stock now, and if you want more variety, you can go to any number of online seed vendors to make your order and get the seeds in time to start.

As for what to plant, there are countless varieties of hot peppers out there to try. Here are six varieties that are sure to spice up your life this summer:

Read more »

Comments (0)

Local Food Journey

Five local food related signs of spring

Posted by Jamie Oberdick on 03/10 at 10:02 AM

March is often a tease to those of us weary of winter’s cold, snow, and ice. One day we may have pleasant mild weather, the next, biting wind and snow.

But really, we’re entering the end-of-life phase for Old Man Winter. As the glacier that was covering Central PA continues to shrink, and mild days become more frequent, the harbingers of spring become more frequent. Here are five signs of spring, local food style:

Read more »

Comments (0)

Local Food Journey

On the menu at the Nittany Lion Inn: Local food

Posted by Jordan Reabold on 03/05 at 11:46 AM

While there are plenty of restaurants in State College that pride themselves in their use of locally-made ingredients, the list continues to grow. Recently, the highly revered Nittany Lion Inn made the switch to use local ingredients in their menu with hopes of supporting other local businesses, expanding their menu, and of course, pleasing the palates of customers.

Andrew Monk, executive chef of the Nittany Lion Inn, explains the process that was necessary in order to begin serving local food. “We had to change the thought process on menus and make a list based on our needs,” he said.

Specifically, Andrew addresses the importance in valuing the different needs and preferences of all customers alike, including vegetarians, vegans, and guests visiting the hotel from all over the world. Everyone has their own personal taste, and the restaurant offers an array of options. He stresses, “You want to please their needs, and you have to take as many steps as you can to get there.”

Read more »

Comments (0)

Most recent entries

Local Food Journey's avatar Recipe: Roasted tomatoes offer a tasty way to say farewell to summer
Thursday, September 18, 2014
By Local Food Journey in Local Food Journey
Mike D's avatar WPSU Speakeasy - Thursday, October 23 at 7pm
Tuesday, September 16, 2014
By Mike D in Events
Local Food Journey's avatar Beyond yellow: ‘Big Al’ takes mustard to another level
Tuesday, September 16, 2014
By Local Food Journey in Local Food Journey
Jamie Oberdick's avatar Local Food Notes for Sept. 12
Friday, September 12, 2014
By Jamie Oberdick in Local Food Journey

Categories

Archives

Latest Photos