Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts by Jessica Paholsky
El Gringo’s cook, Ben Stanley, talks about how he uses local foods in Mexican dishes to sell at farmers markets. Stanley uses the seasonal produce of central Pennsylvania to practice what he learned in Mexico about cooking.
Continue Reading: Local Food Video: El Gringo Taco Truck
Posted by Jessica Paholsky on 08/02, 2013 at 08:05 AM
Dejay Miller, the pasta maker at Fasta & Ravioli Co., talks about the difference between supermarket and fresh pasta. Fasta & Ravioli Co. offers a variety of pasta types and flavors for easy meals.
Continue Reading: Local Food Video: Fasta & Ravioli Co.
Posted by Jessica Paholsky on 07/26, 2013 at 08:17 AM
Brian Futhey talks about how his method of making cheese benefits him and his cows. Stone Meadow Farm uses seasonal farming to produce raw milk cheeses.
Continue Reading: Local Food Video: Stone Meadow Farm cheese
Posted by Jessica Paholsky on 07/19, 2013 at 08:13 AM
Janet Robinson talks about how she went from teaching to growing hot peppers in her backyard. The Piper’s Peck uses local produce to make jellies and salsas that provide the tastes of ripeness year-round.
Continue Reading: Local Food Video: The Piper’s Peck offers a year-round fresh flavor
Posted by Jessica Paholsky on 07/12, 2013 at 07:26 AM
Garfield Mathis talks about the tradition of local farming in Centre County. Hogs Galore, a family-run business, has continued this tradition in the meat industry for more than three decades.
Continue Reading: Video: Hogs Galore—Processing pork locally for holidays and all days
Posted by Jessica Paholsky on 07/05, 2013 at 07:00 AM
Bill Clarke talks about the importance of understanding the process of coffee production, from the country where beans grow to the coffee mug. The Cheese Shoppe, named after its original product, allows customers to see the roasting process while serving themselves to a selection of flavors from around the world.
Posted by Jessica Paholsky on 06/28, 2013 at 10:56 AM
Heather Emminger talks about the uses of bees and their honey. The Yard is Emminger’s part-time job through which she takes honey, vegetables, and cut flowers to the Bellefonte Farmers Market.
Posted by Jessica Paholsky on 06/21, 2013 at 09:00 AM
During this first annual Happy Valley Culinary Week, chefs demonstrate and celebrate the art of cooking local food. Chef Harrison Schailey of Harrison’s Wine Grill and Catering demonstrated how to make gazpacho during the event. His restaurant, Harrison’s Wine Grill and Catering, was one of several in State College and Bellefonte to offer a discounted, fixed-price menu that featured local options.
Posted by Jessica Paholsky on 06/19, 2013 at 09:26 AM
Owner and baker of Cottage Confectioner Samantha Doan talks about how her artistic background has helped her as an entrepreneur. Trends toward veganism inspire Doan to incorporate her creativity into making tea cookies.
Continue Reading: Local Food Video: Cottage Confectioner
Posted by Jessica Paholsky on 06/14, 2013 at 10:24 AM
Children watched Tony Sapia of Gemelli Bakers demonstrate how to prepare local food at the Boalsburg Farmer’s Market during Tuesday’s Kid’s Day. They share their favorite food and other experiences at the farmer’s market.
Continue Reading: Local Food Video: Kid’s Day at Boalsburg Farmer’s Market
Posted by Jessica Paholsky on 06/13, 2013 at 09:18 AM
Gemelli Bakers owner Tony Sapia talks about the role bread has played in the everyday lives of people worldwide. An international cook and national award recipient, he strives to meet the demands of locals in downtown State College and at farmers markets.
Continue Reading: Video: Talking bread with a real expert—Gemelli Bakers’ Tony Sapia
Posted by Jessica Paholsky on 06/07, 2013 at 07:05 AM
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Food Stories from NPR
April 20, 2014
While you won't find cigarettes in restaurants anymore, some smoking isn't banned. It's not just meat, either; it's hot to smoke just about anything edible.
April 19, 2014
The giant retailer says it's adding a new line of organic food that's at least 25 percent cheaper. But a large-scale production and supply of organic food likely can't be achieved overnight.
April 18, 2014
Clam digging satisfies that primeval urge to go out into nature and find free food. And inveterate Washington state clam diggers admit they compete to get their daily limit of 15 clams.
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