Town&Gown Dec 2012

Town&GownDECEMBER 2012 FREE

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Inside: Happy Valley Heroes • THON overall has “Lunch with Mimi”

IF IT’S HAPPENING IN HAPPY VALLEY, IT’S IN TOWN&GOWN

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Town&Gown is published monthly by Barash Publications, 403 South Allen Street, State College, PA 16801. Advertising is subject to approval of the publisher. COPYRIGHT 2012 by Barash Media. All rights reserved. Send address changes to Town&Gown, Box 77, State College, PA 16804. No part of this magazine may be reproduced by any process except with written authorization from Town&Gown or its publisher. Phone: 800-326-9584, 814-238-5051. FAX: 814-238-3415. Printed by Gazette Printers, Indiana, PA. 20,000 copies published this month, available FREE in retail stores, restaurants, hotels and motels & travel depots. SUBSCRIPTIONS and SINGLE COPIES: $45/1yr; current issue by 1st-class mail, $10; back copy, $15 mailed, $12 picked up at the T&G office. www.townandgown.com

Features32 / We Are …Town&Gown concludes its series by the people who live here on why they live here and are proud to live here. They’re your neighbors, coworkers, and friends — people our extended community can count on to see it through difficult times

36 / Happy Valley HeroesTown&Gown’s annual salute to some of the people who make this region so special once again represents just a small segment of all those doing good work in the community every day. Each has a sense — a calling — to help others • by Jenna Spinelle

44

44 / Good As NewAngelo Card carries on the family business and gives extended life to his customers’ shoes • by Carolyne Meehan

66 / Holiday MagicLocal dance schools continue tradition of bringing The Nutcracker to stage • by Amy King

Special Advertising Section51 / Holiday Gift GuideEverything from stocking stuffers to special presents for loved ones, the “Holiday Gift Guide” can help you find where to go and what to buy.


www.townandgown.com

To contact us: Mail: 403 S. Allen St., State College, PA 16801 Phone: (814) 238-5051, (800) 326-9584 Fax: (814) 238-3415

[email protected] (Editorial)[email protected] (Advertising)

We welcome letters to the editor that include a phone number for verification.

Back issues of Town&Gown are available on microfilm at Penn State’s Pattee Library.

PublisherRob Schmidt

FounderMimi Barash Coppersmith

Editorial DirectorDavid Pencek

Creative Director/PhotographerJohn Hovenstine

Operations Manager/Assistant Editor Vilma Shu Danz

Graphic Designer/PhotographerDarren Weimert

Graphic DesignerAmy Schmalz

Account Executives Kathy George, Debbie Markel

Business Manager Aimee Aiello

Advertising CoordinatorBikem Oskin

Administrative AssistantGigi Rudella DistributionHandy Delivery, Ginny Gilbert, Tom Neff

Senior Editorial ConsultantWitt Yeagley

InternCara McShane (Editorial)

Town&Gown December A State College &

Penn State tradition since 1966.

Departments 8 Letter From The Editor 10 Starting Off 22 On Center: Christopher O’Riley and Matt Haimovitz 24 About Town: New owners of Duffy’s Tavern maintain traditions 26 Health & Wellness: Healthy holiday eating 74 This Month on WPSU 76 Penn State Diary: Schools face many questions when dealing with information 79 What’s Happening 86 From the Vine: Uncomplicated wines for the holidays 89 Taste of the Month/Dining Out: Family recipes101 Lunch with Mimi: Will Martin105 Guide to Advertisers106 State College Photo Club’s Photos of the Month108 Snapshot: Sue Matalavage

Cover Photo: Photo by Darren Weimert/ Taylor Haris will be performing in the Performing Arts School of Central Pennsylvania’s production of The Nutcracker.

89


little, and more of us think about others.We give our loose change to those standing

on sidewalks collecting money for worthwhile causes. We donate and wrap gifts for those less fortunate. We visit the elderly and shut-ins and sing carols for them.

And, as we continue to write here, those types of things are done routinely in this area — not just during the holidays. And it’s why, when I have those peaceful moments this month, I can think about being blessed to live here with an amazing wife and son and wonderful friends, and being among the great people in Happy Valley.

And speaking of the great people here, this is the final month for Town&Gown’s “We Are …” series. But we encourage readers to continue sending us their thoughts and comments about living here. We all know what a special place this is to live, and the people who contributed to the series only emphasized that point.

Town&Gown hopes that through each of our issues, we’ll continue to highlight many of the people, places, and events that give us reasons to be proud to call this region Home.

And from all of us at Town&Gown, have a Merry Christmas and a happy holiday season — and take advantage of those quiet moments this month!

David Pencek

Editorial [email protected]

If I had to pick my favor-ite part about Christmas (or at least my favorite part now that I’m too old to get cool toys from Santa), it would be either in a church during a candle-light service or when I’m at home and the only lights that

are on are the ones on our Christmas tree, and a CD of carols is playing.

It’s those peaceful moments — whether alone or with family or a few close friends — away from the hustle and bustle. Those moments allow time for reflecting about the year past, appreciating the blessings in life, and thinking about the true meaning of the holidays.

When I have those moments this month, the cynic in me could take over and think about the challenging year we’ve had here in Centre County. Heck, the challenging year we’ve had as a country, especially coming off a bitter election that showed we’re pretty split in the USA.

Merry Christmas? I wonder where exactly we are on the “merry” scale.

But that’s what makes this month and season so special. In reality, life doesn’t change during the yuletide. Penn State and this region are still working their way through a difficult time, the country’s economy is stagnant or worse, and the daily pressures each of us face every day — paying the bills, getting the kids off to school, working long days — are still there. But for a few weeks those things do get pushed to the background a

Count Your Blessingsletter from the editor

Enjoy the special moments during a special time


What’s New

starting off

Sue Paterno

Vict

oria

Indi

vero

PSU Class of 2013 selects giftPenn State’s Senior Class Gift Committee

announced that the Class of 2013 chose to create a “We Are” sculpture on campus as its gift to the university.

The sculpture will consist of large, three-dimensional letters, spelling “We Are,” with the words of the Penn State Alma Mater inscribed across them in the original handwriting of Fred Lewis Pattee. Pattee wrote the words to the alma mater in 1901.

“I think this gift really expresses the pride we feel for this university,” Morgan Delaware, overall chair of the Senior Class Gift Committee, said in a released statement, “and I hope it will inspire the same pride in all the classes that come after us.”

Local book publisher wins awardEifrig Publishing in Lemont won a silver

medal from Moonbeam Children’s Book Awards for its book Where We Once Gathered, Lost Synagogues of Europe by Andrea Strongwater. The Moonbeam Children’s Book Awards are “intended to bring increased recognition to exemplary children’s books and their creators, and to celebrate children’s books and lifelong reading.”

Where We Once Gathered, Lost Synagogues of Europe is a collection of paintings depicting 20 synagogues that were eradicated before and during World War II. It won the silver medal for Multicultural Nonfiction – Young Adult.

“I am thrilled to receive this national recognition as a small locally minded publisher addressing topics that have universal impact,” says Penny Eifrig, who runs Eifrig Publishing.

Penn State coaches take home honorsA few Penn State head coaches earned awards

recently. Men’s soccer coach Bob Warming was the Big Ten Coach of the Year. He led the Lions to the conference’s regular-season title.

Field hockey coach Char Morett was named the Big Ten Coach of the Year after leading the Lions to the conference title. The team advanced to the quarterfinals of the NCAA Tournament, where it lost to Syracuse.

Women’s soccer coach Erica Walsh earned the Big Ten Coach of the Year honor. She led the Lions to their 15th consecutive Big Ten regular-season title. As of press time, the Lions had advanced to the Elite Eight in the NCAA Tournament.

Track and field and cross-country coach Beth Alford-Sullivan was named the Mid-Atlantic Region Women’s Coach of the Year. She led the Lions to a No. 9 ranking heading into the NCAA Cross-Country Championships. T&G

The Penn State Senior Class Gift committee includes (from left) Morgan Delaware (overall chair), Kathy Andrusisin (communications chair), Daniele Ashkenazy (marketing chair), Andy Pergrin (fundraising chair), Lia Tjotjos (events chair), and Logan Cawley (student relations chair), and Sophia Perri (gift development chair, not pictured).


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Katherine AllenState College attorney

Katherine Allen is the new president of the Central Pennsylvania Festival of the Arts. She takes over the duties from former president Adam Duff.

Allen is an attorney at McQuaide Blasko and started working with the Arts Festival, which also produces First Night State College, as a board member in 2007.

She told the Centre County Gazette that little will change as far as festival traditions, but she does hope to expand the CPFA’s appeal and increase sponsorship.

“We want to show a lot of goodwill for Penn State and the community,” she told the Centre County Gazette. “CPFA and First Night introduce people to us and who we are as a community.”

Jason DambachState College Spikes

vice president and general manager Jason Dambach was named the New York-Penn League’s 2012 Robert Stedler Executive of the Year. The award is voted on by owners,

general managers, and personnel from each of the league’s 14 member clubs. Dambach receives the award this month.

Dambach has been the Spikes’ general manager since 2009. In his role, he is responsible for the Spikes’ day-to-day business, financial and baseball operations, and oversees the club’s front office staff.

“This isn’t just my award, it’s for our entire, hard-working front office team,” Dambach said in a released statement. “They all dedicate so much time and energy and have so much passion to make the Spikes experience so special for our valued fans, sponsors, and business partners.”

In 2010, Dambach was named the NYPL’s Robert F. Julian Community & Baseball Service Award winner for his “dedicated service to the baseball industry and commitment to community involvement.”

John LucasOlympic historian and Penn State Professor

Emeritus John Lucas died in early November after a year-long battle with Lewy Body Dementia. He was 84.

Lucas was Penn State’s track and field coach from 1962 through 1968. He then became a professor in the College of Health, Physical Education and Recreation, and went on to become one of the world’s leading experts on the modern Olympic Games.

He was still teaching at age 82 and published four books and more than 200 articles. He was interviewed by Town&Gown in 2008 prior to the Olympic Games in China. He recounted how he had attended the last dozen Olympic Summer Games and jogged on each Olympic track, with the exception of Moscow in 1980 because of the boycott by the United States. T&G

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Centre County’s Toys for Tots campaign is in its 26th year, and retired Marine Corps major Gene Weller has been coordinating it since the be-ginning.

The Nittany Leathernecks Detachment, which is com-posed of active, retired, and

former Marines, runs the campaign. Each year, Weller works with Centre County Food Banks to identify needy families that Toys for Tots can help. Once the toys are collected, volunteers spend a few days wrapping the presents.

Weller took some time to talk about the local Toys for Tots program.

T&G: How successful has the Toys for Tots campaign been here in Centre County?

Weller: Of 758 campaigns across the country, we are one of only a small handful that wrap the toys. We began wrapping toys with members of the Nittany Leathernecks and their families begin-ning in a deserted service area for a vacant car dealer. … During these four days of wrapping, we historically have close to 1,000 volunteers come to assist. I believe strongly that it is because of these volunteers assisting and then going back to their friends and neighbors and talking about how they

Q&A with Gene Weller, retired major US Marine Corps, and coordinator for Centre County Toys for Tots

By David Pencek

were now actively participating. As a result, we have enjoyed having enough toys and monetary donations to provide four toys for each identified needy child in Centre County without having any active fundraisers. Last year, we supported 1,776 children identified by the Food Banks. An additional 450 children that were not registered with the Food Banks were able to obtain toys up to Christmas Eve at an established “unregistered” site. Any remain-ing toys are then made available to about 20 other social-service agencies to support programming needs throughout the year.

T&G: Where can people drop off toys?Weller: Historically, there are about 250 locations

throughout the county that are supporting Toys for Tots, and collection boxes or barrels should be read-ily visible. As the list is confirmed, the drop-off points will be posted at lemont-pa.toysfortots.org. Monetary donations that will be retained for use in Centre County can also be made at this Web page. Monetary dona-tions allow us to purchase toys in the ages that we are otherwise short, as well as being able to purchase them wholesale to make each donation go as far as possible.

T&G: What do you think it says about this com-munity that it continues to give the way it does?

Weller: Centre County has been blessed with one of the most stable economies in the state, if not the nation. The generosity of our citizens has been shown time and time again whether with United Way or countless other charities. The harder part is recog-nizing that there is still much need in Centre County. Some years ago, a local realtor had come to help wrap toys and questioned my wife, Donna, about there being this much need. She then showed her a whiteboard with the breakdown by Food Bank, age, and gender of where all the toys were going. This realtor, with eyes becoming misty, related to my wife that she simply had not seen that there were so many needy, as they are often hidden from view. T&G

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December1987

The history of Bellefonte Vic-torian Christmas was described in the story “Keeping Christmas Victorian Style.” The celebration traces its roots to December 1981, when the Talleyrand Park Citizens Committee and the Project for the Performing Arts put on brief skits or plays in a few of the local history homes. Nancy Stover, who was cochairman and president of the board of directors for the 1986 Victorian Christmas celebration, said, “It’s an opportunity to dress Victorian style, take a step back in history, and just enjoy our-selves. … Maybe that appeals to all of us.”

1999The “Portrait of a Century”

issue featured “103 Great Mo-ments in 20th-Century Happy Valley.” The year 1969 included Ernie Oelbermann starting the Phyrst Phamly; the northern end of the State College bypass, or Mount Nittany Expressway is completed; and the Borough of State College and the townships of College, Ferguson, Halfmoon, Harris, and Patton form the Centre Region Council of Governments.

2010Town&Gown concluded its

series on “The 20 Greatest Athletes in Penn State History.” Mike Reid was voted No. 1 by the magazine’s panel. Reid won the Outland Trophy and Maxwell Award in 1969 as a defensive tackle for the Nittany Lions. He went on to become a Grammy Award winning songwriter. “Be-fore lunch he would play piano in West Halls and we would listen to him play,” Lydell Mitchell, a former team-mate of Reid’s, said. “On the field, he was an animal. Off the field, he’s this wonderful person.” T&G

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This Month Ontownandgown.com

And visit our Facebook site for the latest happenings and opportunities to win free tickets to concerts and events!And follow us on Twitter at TownGown1.

Anthony ClarvoeAnne Sullivan

• In 5 Questions, harpist Anne Sullivan talks about performing music during the holiday season and the upcoming Winterfest ’12 concert.

• Blogs on sports, entertainment, and more.

• Holiday recipes for baked stuffed clams, duck breast with honey, French green beans with bacon, and more!

• Order copies of Town&Gown’s Penn State sports annuals.

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BELLEFONTE VICTORIAN CHRISTMAS

The Historic Bellefonte, Inc. and the Belle-fonte Victorian Christmas Committee invites you to the 31st Annual Bellefonte Victorian Christmas celebration held December 7-9. This holiday event features performances by Dick-ens Troupe, a homes tour, carriage rides, high tea, arts and crafts venues, concerts, Victorian Christmas for Kids, and much more!

New this year, the Festival of Trees is a winter wonderland of trees at the Central PA Institute of Science and Technology. The event is in part-nership with the Centre County United Way, which serves 37 of our county agencies.

Make sure you take the time to catch a free shuttle with stops for all venues and the spe-cial shuttle for the Festival of Trees. You can park and ride at the Bellefonte High School on Bishop Street or the Bellefonte Middle School on School Street.

For a full schedule of events make sure to check out the BVC official Web site at www.belle

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on center

If one concert this season best symbolizes the spirit of the Center for the Performing Arts three-year Classical Music Project, which seeks to demystify “art” music and make it accessible to a broad audience, the program featuring pianist Christopher O’Riley and cellist Matt Haimovitz is that performance.

In a concert based on their 2011 double-CD Shuffle.Play.Listen, O’Riley and Haimovitz serve up a collaboration that weaves in and out of clas-sical, rock, jazz, and pop genres. The concert, at 7:30 p.m. January 18 in Penn State’s Schwab Auditorium, showcases the duo’s virtuosity while helping to define what it means to be a contem-porary artist.

Concert attendees can expect to hear works by the likes of Johann Sebastian Bach, Radiohead, Giovanni Gabrieli, Arcade Fire, Igor Stravinsky, John McLaughlin, Leoš Janáček, Cocteau Twins, and Astor Piazzolla.

The musicians announce the evening’s selec-tions from the stage, which enables them to share the musical context with the audience. It also helps the music to flow smoothly from one genre to the next.

O’Riley, host of NPR’s classical music show From the Top, performs sublime interpretations of the classical canon and groundbreaking tran-scriptions of Radiohead, Elliott Smith, and Nick Drake.

True Love Waits, O’Riley’s first album of Radio-head transcriptions, garnered a four-star review from Rolling Stone. The pianist followed up with Hold Me to This: Christopher O’Riley Plays the Music of Radiohead. Home to Oblivion: An Elliott Smith Tribute, which interpreted the complex and emotional music of a troubled singer-songwriter, won praise from both pop and classical music re-viewers. Second Grace—The Music of Nick Drake, O’Riley’s fourth collection of popular-song tran-scriptions, highlights the mysterious repertoire of the late British guitar ace and songwriter.

O’Riley, who has toured with the Academy of St. Martin in the Fields, has performed with the philharmonic orchestras of New York City,

By John Mark Rafacz

Los Angeles, Moscow, and London (Royal Phil-harmonic), plus the symphony orchestras of Pitts-burgh, Philadelphia, Atlanta, Baltimore, and San Francisco.

Haimovitz made his debut in 1984, at age 13, as a soloist with the Israel Philharmonic. At 17, he recorded his debut album with the Chicago Symphony. His Meeting of the Spirits earned a Grammy Award nomination for Best Classical Crossover Album and won a Grammy for Best Producer of the Year (classical).

The cellist, who has included rock selections on his recordings, goes out of his way to perform in settings not typically associated with classical music. So in addition to taking up the bow at re-nowned concert halls and festivals, often as a solo recitalist, Haimovitz has played in clubs and cof-feehouses. He was the first classical musician to appear at New York City’s infamous CBGB club, a performance that was videotaped for ABC’s Nightline UpClose. T&G

The Norma and Ralph Condee Chamber Music Endowment sponsors the performance. WPSU is the media sponsor. For more information or tickets, visit cmp.psu.edu or phone (814) 863-0255.

John Mark Rafacz is the editorial manager of the Center for the Performing Arts at Penn State.

Classic/RockChristopher O’Riley and Matt Haimovitz mix musical genres in Shuffle.Play.Listen

Christopher O’Riley (left) and Matt Haimovitz visit Schwab Auditorium January 18.


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Darren and Tracey Moriarty are the new owners of Duffy’s Tavern.

Cozy Duffy’s Tavern in Boalsburg is pol-ished up for another Christmas. It has seen a lot of them in its nearly 200 years. This one is in the hands of new owners, Tracey and Darren Moriarty, a Boalsburg couple in their early 40s (and unrelated, of course, to Sherlock Holmes’s nemesis).

“We want to bring back the colonial Christmas dinner,” says Tracey Moriarty. For that dinner, which would have “things you don’t usually find,” she has done research, including in a Williamsburg cookbook. A graduate of Penn State in finance, she is the Duffy’s business manager; her husband, the general manager, is in charge of what is served. His professional cooking background is from the Elks Country Club near Boalsburg.

The two actually met at Duffy’s. “I stopped in for a glass of wine and he was

here,” Tracey says. They became engaged at Duffy’s and, in 2011, were married in its Blue Room (the dining room left of the entryway)

on a day the Irishman appreciates: March 17, St. Patrick’s Day. (He wore a Kelly-green tuxedo; she, a bagpiper of Scottish descendant, played after the wedding.) A month later, they began working on becoming Duffy’s proprietors.

While the prospect of running Duffy’s “was huge and scary,” says Darren, “we never wanted to say, What if?”

On May 2, the Moriartys took over Duffy’s from Carl Hacker, who had become the tavern’s owner, along with his wife, Joanne, in 1971. Over the decades, their hospitality was well known. Several years ago, Joanne became ill with Alzheimer’s and couldn’t work; she died in November 2010.

Carl, now 81, put Duffy’s on the market a cou-ple of years ago, but the word on the street was that he wanted the place to continue as it was and was particular about who took over.

His handful of possible buyers then — among those who had made offers over the years — were “basically just tire-kickers,” he says. Apart from keeping a piece of history alive (Hacker is a walk-ing history book about Duffy’s and other things), he had wanted owners who would follow another tradition — be there.

“Joanne was a people person. She was at the front door, talking to people,” says Carl, who would come and go, but you knew he was around.

The two, who married in 1953, had come to Centre County from Lancaster County in 1961 for his HRB job as a technical illustrator in its publication department. The tavern came 10 years later.

Retirement may be a foreign concept. “I was with Duffy’s long past retirement age,” says Carl, who is 81 and a great-grandfather. “It’s nice to have family close. My whole immediate family lives in the area.“

When Joanne couldn’t work anymore, he “could rely” on his three children — Chuck, Cindy Graham, and Barbara Sirianni.

In leaving Duffy’s to new owners, “I’m staying at arm’s-length,” he says.

Darren and Tracey Moriarty are the new owners of

about town

Duffy’s new owners maintain tavern’s specialties while adding own touches

By Nadine Kofman

Keepers of the Traditionabout town


Memory-wise, however, “I miss the custom-ers,” many of whom he’d known for years. “I miss the people, not the aggravation,” he says.

As ownership changed, says Darren Moriarty, “We worked with Carl and Chuck, his son” (then general manager). Among other things, “They showed us how to maintain the [1819] building.” Carl “knew we had a pretty strong emotional tie and would keep the traditions alive.” Then, the two “just graciously stepped back.”

The Moriartys’ starting date was a big one — Penn State graduation — but the 1,500 reser-vations went very smoothly. Regular customers and the unchanged 22-member staff (except for graduating PSU students) “have been really, re-ally kind and have helped us in various ways,” says Darren.

Menu-wise, “We’ve kept the staples that put Duffy’s on the map,” he says. Physically, the place has seen a lot of elbow grease.

It’s a family affair. Tracey’s dad, Bill Hogg, has been “Mr. Fix-It.” Among many other things, the retired Penn State electrical engineer solidi-fied some 80 of the tavern’s plank chairs. Tracey’s mom, Diane, is a hostess a few days a week. Dar-

ren’s mom, June, is a pastry chef. Darren’s son, Brad, a culinary-program student at Penn Tech in Williamsport, may join later. Tracey’s two teen-agers — Jessica and Alexis Corte (the latter used to do competitive Irish dances) — sometimes act as hostesses, and clear tables.

Inside, Tracey has added ticking clocks to Duffy’s hominess. Outside, come spring, there will be an addition to the patio and more outside tables.

Duffy’s has seen many renovations over the years — especially after the fire in 1934, when the tavern was owned by Theodore Davis Boal. One of Carl Hacker’s changes was turning the upstairs rental rooms into the banquet room. The owners from 1946 until the Hacker years, Harry and Mary Duffy, left a distinctively lasting mark: the Boalsburg Tavern became Duffy’s Tavern.

In their time, “We were the caretakers,” says Car l Hacker. Now the baton i s pas sed to new caretakers for their first Christmas and beyond. T&G

Nadine Kofman is a native Centre Countian and historian.

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’Tis the season when food temptations abound — but there are ways to make sure you don’t overindulge

By Cara McShane

Happy Healthy Holidayshealth & wellness

The holiday season is upon us and, un-fortunately, tends to go hand-in-hand with gluttonous and mindless eating. During this exciting and hectic time of year, most people skew from their regular diets, finding them-selves indulging at celebrations and, possibly, overeating.

The month of December poses many with the challenge of staying on track with healthy eating habits. This year, between hosting your annual holiday dinner party, finding the per-fect gift for your mother-in-law, and attending your kids’ school musical, make time to take care of your body.

“There is almost a two-month period, start-ing around Thanksgiving and going through

New Year’s Eve, when there’s a lot more ex-posure to unhealthy food,” says Dr. Kristine Clark, RD, director of sports nutrition at Penn State. People tend to eat these unhealthy, or “fun foods” — and more of them — as a result of their accessibility.

“There are more opportunities, such as par-ties and food at work,” Clark says, “and it’s usually not fruits and vegetables but more spe-cialty items that are promoted for the holidays and family traditions, such as baked goods. The foods are higher in calories and we don’t get them other times of year.”

In order to keep a positive mindset and re-sist temptation, Clark suggests knowing about events in advance and not arriving in a fam-ished state. Some people make the mistake of skipping lunch because of an event, such as an office party, where they know there will be lots of food.

“By skipping lunch, you will be more in-clined to eat the sugary, less healthy foods,” Clark says. “Eat lunch and you won’t be in that state and might be a little more thoughtful.”

If you eat something before you leave home, which is highly recommended, you won’t have to fill up on foods that will expand your waistline.

“In order to help manage your appetite, fruits and vegetables are key,” Clark says. “For example, if someone eats an apple an hour be-fore a holiday party, they will eat less at the party.”

Foods high in fiber and high in water help suppress the appetite, which is important before going into a situation where a lot of food (and a lot of unhealthy food, at that!) is available.

“If you can go into a holiday environment and make what we call a predecision to not eat — to have some food but understand it’s not a free-for-all,” Clark says, “then you can maintain your weight.”

If you do come hungry, reach for hors

27 - Town&Gown Decermber 2012

chips, candy bars, and soda are calorie-dense, or contain a large amount of calories and a low amount of nutrients for their portion size.

Besides just eating habits, Clark says that other aspects of our lifestyle can help us main-tain our weight. If you do fall off track and overeat, you can compensate your bumps in the road through physical activity.

“The holiday period is a really good time to assess whether you are getting the amount of physical activity that you should be,” Clark says. “Even 30 minutes could offset the poten-tial weight gain that normally occurs.”

During the holiday season, the goal should be to maintain your weight by applying healthy lifestyle principles. This will keep you feeling and looking better through all of the chaos of the holidays.

“If you don’t lose weight during the holiday sea-son, don’t beat your-self up,” Clark says. “The goal should be not to gain weight.” T&G

d’oeuvres such as vegetable crudités, shrimp cocktail, and fruit. Although some hosts will have the usual array of unhealthy foods at their party’s spread, if you are the host, make it a point to have healthy foods available for your guests.

“Everyone should know by now that help-ing people manage their calories is one of the nicest things we can do,” Clark says. “The responsible party-giver should have raw veg-etables and cut-up fruit because some of their guests might have a goal.”

As a courtesy to yourself and your guests, instead of mayonnaise-based dips, offer Greek yogurt-based alternatives or tapenades served with whole-grain crackers.

The best approach is to eat the healthiest-possible option, but sometimes, that is not an option at all. By simply not overeating, you can maintain your weight through the season.

“One single food is not what causes weight gain,” Clark says. “It’s an accumulation of eat-ing a little too much every day and taking in an excess of calories. Instead of just having one cookie or one serving of mashed potatoes, people are consistently overeating.”

When you are going to indulge in a deca-dent (and not-so-good-for-you) meal, pay at-tention to how much you are eating. Limit the use of gravy and butter, and exercise portion control.

While shopping or running errands, bring something healthy, filling, and portable, such as a piece of fruit or a serving of nuts. These options are nutrient dense, or contain a high amount of nutrients and a small amount of cal-ories for their portion size. This will help avoid that vending-machine stop for an unhealthy snack that won’t fill you up. Snacks such as

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The Federal House Only one year ago Thanksgiving weekend,

The Federal House, a familiar name to many, returned to Boalsburg. Located at 138 East Main Street, The Federal House is now an earth-friendly gift and garden shop, reopened by new

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owners Nicholas and his mother, Laura, with a fresh outlook on home décor, inspired by the garden and natural sciences.

Nicholas and Laura, both of whom are trained artists — Laura in fashion and drawing and Nicholas in fine art — inspire you to express your creativity and individuality at home.

Known for a mix of neo-Victorian delights, plant ephemera, terrariums, framed and mounted insects, fossils and minerals, as well as antiques, decorative ceramics, and table linens, The Federal House is discarding old notions of luxury in favor of objects that look and feel more “real.”

The inventory at The Federal House is always changing, just like the seasons! With a veritable gallery of nature-linked oddities, including


carnivorous plants and decorative quartz clusters, Nicholas and Laura take enormous pride in creating and selecting items you cannot easily find elsewhere. You will see examples of “organic jewelry” such as sterling silver hoop earrings made will python ribs, or unusual handmade furniture and furnishings created from local tree bark.

Try The Federal House if you are looking for unique holiday decor and ornaments, as well as custom scented candles, local artwork inspired by Central Pennsylvania’s natural beauty, or simply, a one-of-a kind gift.

The Federal House is more than a store, it’s an experience. Laura and Nicholas look forward to sharing that experience with you.

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Celebrate With Spirit


Are...Centre County and its communities are filled with farmers, doctors, entrepreneurs, philanthropists, teachers, retirees, artists, researchers, and so much more. Some were born and raised here; many, however, are from various parts of the United States and even the world.

They all — we all — call this place Home.

This month, Town&Gown concludes its series by the people who live here on why they live here and are proud to live here. They’re your neighbors, coworkers, and friends — people our extended community can count on to see it through difficult times

WeWeWeAre

WeAre


Barbara PalmerPhilanthropist

In 1953, when Jim and I and our two small children (Jan, age 3, and Dave, 1) moved to State College from Philadelphia,

there were about 10,000 residents and an equal number of students at Pennsylvania State College. The town and the student populations, now at a university, have grown in the same proportions.

We rented our first year in College Heights while building our own home on the south side of town on Homan Avenue. We were really almost an outpost of the borough. We looked out at a cornfield and an apple orchard and a bright red barn and, on Route 322, the Autoport, which I think was one of the oldest motel/restaurants in town.

What a change those 59 years have made! I still wouldn’t want to live anyplace else. Our third child, Chuck, was born in 1955. All three kids received great educations in State College schools. All took advantage of the many opportunities available in the community and all have benefitted greatly growing up in a university community.

Jim had a great opportunity to develop TV cable systems, and manufacture equipment for them in a new and fast-growing industry, and I served on the board of directors of his company, plus became active in many volunteer groups.

Penn State presented us with our philanthropic interests in funding a Chair in the College of Communications and in expanding our pride and joy, the Palmer Museum of Art.

I love living here and am blessed with many good friends and a wonderful town-and-gown relationship.

Jeff BrownMorning air personality on 93.7 The Bus, and faculty general manager at Penn State’s ComRadio

The reason why I’ve never wanted to leave Happy Valley is simple — the people. From August 8, 1988 to this day, I’ve never found more giving, friendly, and caring individuals than I have in State College and the surrounding communities. Here’s a couple of reasons why I’m so proud to live in our area.

The owner and general manager of 3WZ was Dan Barker when I worked there. Dan firmly believed in community service as a key to being a successful radio station. While I certainly agreed, he took that commitment to an entirely different level than I was used to. He wanted us to get into everything — no community project was too small. Sure enough, soon the people of Centre County began to expect us to lead the way, so much so that if there was a fire, for example, we would get calls from listeners asking what we were going to do to help before we even knew there was a fire!

That kind of willingness to give — without even being asked to do so — is so typical of this area, yet never ceases to amaze me.

In fact, my fondest memory of the people of Happy Valley will always be of a telethon we put together to help a local family. The

Jeff Brown enjoys having fun in the studio and giving to the community outside it.


mother of the family, who herself had been a huge community volunteer, had fallen ill. Because she had always taken care of her mentally challenged daughter and could no longer do so, her husband eventually had to leave his job to fill the void. Needless to say, soon their house and finances had fallen into terrible disarray. We were made aware of the situation and came up with the idea of hitting up local businesses and individuals to put on a one-day telethon to help them. The Nittany Mall graciously provided the space at Center Court, Verizon stepped in with a bank of phones, and donations poured in from every direction. A company volunteered to fix their septic system free of charge, a man walked up to a colleague of mine, handed him an envelope, and whispered “You didn’t see me.” Inside were 10 $100 bills.

But that’s not what moved me most. The son of the sick woman was an artist and, to make her feel better, had painted a picture of her favorite thing — an angel. When the woman heard about the telethon, she instructed her son to put it in with the other

auction items to help raise money. A woman bought the painting for $2,000. When she came to pick it up at the end of the day, she asked to meet the young man who had painted it. When she did, she gave the painting back to him and told him to take it back to his mother because she needed it more than this woman ever would. While I had fought back tears most of the day, witnessing the incredible generosity of this area, I couldn’t hold them back any longer. Proof positive that there truly are angels among us, and a great many of them live right here in Happy Valley!

Carolyn Gette Staff AssistantPenn State Undergraduate Education

I grew up in “the sticks” of rural Julian, a short drive from State College. Like many young girls who grow up in the area, I was dressed in a Penn State cheerleading uniform before I could walk, and spent most fall Saturdays playing outside the stadium. Penn State was, and still is, a family tradition.

Like countless others, the 75-percent tuition


Carolyn Gette with her husband, Tim, and son, Henry.

discount from my mother’s employment at the university made me destined for a Penn State education. While the thought of leaving home was scary, I knew it would be best for me to branch out and learn more about life, and myself, outside of Centre County. So my

discount and I moved to Erie to attend the Behrend College. I loved living in Erie, and visit it often.

After graduation, my first job in my field of study was at C-NET (Centre County’s Government and Education Access Network) helping to bring local government and school-board meetings to county residents. But soon the benefits and advancement opportunities at Penn State came calling, and I began my employment there.

Often, my family members and I discuss how blessed we are, and ask ourselves what we did to become so lucky. Looking back, I can’t help but see Penn State as a major theme in my life and know that many of those blessings are a result of my interactions with it. Life here certainly isn’t perfect, but it offers so much. I can live in my small town in the middle of nowhere, yet commute 20 minutes away and work side-by-side with people from all around the world. I can cheer alongside 108,000 other fans, and in minutes be home, my feet up around a campfire, looking at the glow of the Milky Way. We are ... blessed. T&G

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HappyValley

Sergeant Ryan Hendrick of the Ferguson Township Police Department is one of this year’s Happy Valley Heroes for not only his work as a police officer but also for his work as coordinator of the Centre County Drug and Alcohol Task Force.


Town&Gown’s annual salute to some of the people who make this region so special once again

represents just a small segment of all those doing good work in the community every day. Each has a

sense — a calling — to help others

HappyValley

HeroesBy Jenna Spinelle • Photos by Darren Weimert


Happy Valley was plagued by scandal and negativity for much of 2012, but that didn’t stop people from all walks of life from serving their communities and the needs of those less fortunate.

This year’s group of Happy Valley Heroes overcome personal obstacles and put others before themselves on a daily basis. These are their stories.

***Seven-year-old Emilia Keller of

State College channels an ac-tive imagination and interests in writing and drawing into a charity effort benefiting the Children’s Miracle Network. She writes and illustrates her own books and sells them across the Centre Region. As of press time, she’d raised $1,700 for the Children’s Miracle Network at Geisinger Medical Center in Danville.

It all began when Keller came home from preschool and told her mother, Dawn, that she had been illustrating a book that day and wanted to write one of her own. Olivia and the Shrinking Castle was put together a few months later.

“She’s always been creative and always had an interest in drawing,” Dawn Keller says of her daughter. “She talks and I type, and she’ll have thought through the whole story and will know how she wants it to go.”

The first book was quickly followed by Ned and the Magic Pencil and a desire on Emilia’s part to use her craft to help other children. Inspired by a neighbor who was a Children’s Miracle Network patient, Emilia and Dawn contacted the organiza-tion and a partnership was born.

“Emilia’s mom contacted me late last sum-mer. She said Emilia had been writing these books and illustrating them and selling them,” says Victoria Houser, coordinator for the western region of Children’s Miracle Network. “She met a little boy in her neighborhood suffering from cancer and wanted to do some-thing to help other kids at the hospital who helped her friend.”

Emilia appeared at the organization’s annual champagne brunch and did a book-signing event at the Patton Public Library in Cambria

County in April. She’s still too young to meet the patients at Geisinger, but that has not dampened her resolve to continue writing and drawing — her fourth book, Ingrid and the Little Sheep, is complete and ready to be released.

When she’s not working on her books, she takes swimming lessons, plays volleyball, does martial arts, and hangs out with her friends. She says her friends enjoy reading her books, which are available at the Radio Park Elementary School library.

“They think they’re really cool,” she says. “My friend, Sadie, in first grade, she picked out one of my books in the library!”

All three of Emilia Keller’s books — Olivia and the Shrinking Castle, Ned and the Magic Pencil, and Zelda and the Mystery Club — are available by e-mailing [email protected].

Keller has now written four books that help raise money for the Children’s Miracle Network.


***Jeff Sanders’s path to becoming a Happy

Valley Hero was a rocky one, to say the least.The Mifflinburg native started his college

education at Penn State Altoona, but quickly realized he lacked the discipline necessary to do well in class. He enlisted in the US Marine Corps hoping to get himself straightened out and perhaps find a new career in the military.

“Boot camp was one of the longest experi-ences of my life,” he says. “But it gave me back my motivation and focus and discipline to fol-low through with something, which I’d never been able to do before.”

Sanders deployed to Iraq in 2004, just months after complet-ing basic training. He was about six weeks into his assignment when, on September 6, he was blown from his Humvee after it hit a roadside bomb. He was flown to Germany for surgery, which included an above-the-knee amputation on his left leg.

Following the surgery, he checked into Walter Reed Army Medical Center to begin the healing process. He describes the early days there as eye opening.

“I met guys there who were amputees not even from the war … they were on leave and got in a car accident,” he says. “There are guys with jaws wired shut and traumatic brain injuries. I started to realize just how lucky I was.”

Sanders made strides during his time at Walter Reed, undergoing intense physical-therapy sessions to learn how to walk and maneu-ver with his new prosthetic leg. He admits, however, that there were setbacks along the way that led him to turn to food and alcohol for comfort.

By the time he came back to State College, he weighed nearly 300 pounds and suffered from bouts of depression related to his ac-cident. He rented an apartment on Waupelani Drive and picked up a part-time job staffing the front desk

at the YMCA across the street. On New Year’s Eve 2009, he realized that he

needed to get serious about getting his mental and physical health back in order. The YMCA helped him do both.

“I think it’s safe to say YMCA very much could have saved my life,” he says. “I worked my butt off and, as the weight started going, everything else started coming back. My head became right and I had more confidence.”

That confidence, combined with a retire-ment of a YMCA staff member, presented Sanders with the opportunity to become the branch’s full-time membership coordinator —

Keller has now written four books that help raise money for the Children’s Miracle Network.

Sanders lost part of his left leg from injuries he suffered in Iraq. He now helps the community as the membership coordinator for the YMCA.


a position he happily accepted. His story now appears in the organization’s campaign video and he’s spoken at fundraising events across the region.

Scott Mitchell, director of operations of the YMCA of Centre County, says he noticed potential in Sanders from the start, and has been amazed by his transformation over the past four years.

“Some kids show up to collect a paycheck, but he showed up because he enjoyed what he did and wanted to impact people,” Mitchell says. “I’m just very impressed where he’s come from and excited to see how the Y has been part of his growth-and-healing process.”

***Police Sergeant Ryan Hendrick of State

College estimates he sleeps only three to four hours per day, but he wouldn’t have it any other way.

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a coach for baseball and football teams in the State College Area School District. He takes all of those responsibilities in stride and enjoys the positive interactions with the community they afford him.

“Normally police officers don’t get to have community involvement in a good way,” he says. “I get to do a lot of commu-nity events and it’s something I wanted to make sure I was involved with.”

As community-relations coordinator, he oversees police involvement in events across the region and arranges office tours and police ride-alongs for the public.

The Boalsburg native started with the department as an intern while studying at Penn State in the mid-1990s, and assumed a full-time position in 2002. He took over as coordinator of the drug and alcohol task force in 2007.

The task force is composed of the county’s seven police departments and is funded largely through grants. Hendrick is respon-sible for applying for funding each year and ensuring money received is used toward pro-

moting awareness of drug and alcohol abuse. Township police chief Diane Conrad says

Hendrick was a natural fit for the position.“In spite of cuts in recent years in the

funding, our grant has remained consis-tently funded at the same amount un-til this year when we received a slight decrease,” she says. “Funding has remained largely through the efforts of Sergeant Hendrick and all of our local police who consistently fulfill the grant activity re-quirements.”

For the first time in his career, Hendrick says the task force’s efforts appear to be working. DUI arrests are down and he sees more people taking taxis and riding CATA buses home from bars on the weekends.

He says even one sip of alcohol is too much for someone to be behind the wheel. Like his work in community relations, he’s thankful to have a more positive impact on the issue than do some of his colleagues.

“One of my main reasons for being a police officer is DUI driving — I have no tolerance for those people,” Hendrick says. “I get to do a lot


more to help prevent that than most officers. I’m trying to prevent people from getting behind the wheel rather than just going out night after night to arrest them.”

When he’s not busy with police work, he enjoys coaching his son Petyon’s baseball and football teams. Coaching often provides an opportunity to interact with many people he sees during community-relations events.

The biggest challenge, he says, is keep-ing the players motivated even when things aren’t going their way in a game or in a sea-son. He’s taken to using good old-fashioned calisthenics as a motivator for the kids.

“They love doing pushups together … it makes them feel like they’re all part of the team,” he says. “Coaching is tremendous. When you work with these kids they’re struggling, and then they get their first catch, first pitch, first tackle — it’s such a rewarding experience.”

***When it comes to heroic actions, running

into a burning building is just about as big as

it gets. Hundreds of firefighters across Centre County do that very thing numerous times during the year in fires large and small.

One of this year’s biggest blazes was at the Hotel Do Dee in downtown Bellefonte in September. Bellefonte’s Undine Fire Company was the first company on the scene that eve-ning and stayed well into the next day. Three of its members — Eric Summey, David Graf-myre, and Ryan Hockenberry — fought that blaze and were interviewed for this article.

Grafmyre lives close to the hotel and could see the flames from his home. He knew then that it was going to be a long night — or perhaps an early morning.

“Especially if the fire’s downtown, you know you’ll see the sunrise the next morn-ing,” he says. “We were there about 12 hours from start to finish, and some of us were there all 12 of those hours.”

Each company member goes through a mandatory 188-hour training process be-fore they can go anywhere near a fire, says Summey. Beyond that, there are additional opportunities for training through the

Members of Bellefonte’s Undine Fire Company include (from left) Ryan Hockenberry, Eric Summey, and David Grafmyre.


Pennsylvania Fire Academy.Even with all that training, there’s noth-

ing quite like facing your first real fire — all three firefighters remember their’s as if it was yesterday. Summey recalls a single-story ranch home on Route 550 near Zion.

“It was definitely an experience,” he says. “I’ve been around the fire service my whole life, been around those situations and never thought twice about it until I was about to go into the house for the first time.”

Fears aside, all three men say they knew from a young age that they wanted to be firefighters because of a mix of family experience, the desire for an adrenaline rush, and a more intangible desire to serve others. The last part is something that not everyone has and has caused many men to drop out of the company’s training program over the years.

Summey says there’re no real words of advice they can give to recruits to make others want to fight fires themselves. It’s an instinct that’s there in some people and not in others, he says.

“We’ve had plenty of people go through the training and say ‘I’m done’,” he says. “I’ve never been able to come up with the words to make someone want to do it. You either fall into it or you don’t.”

The company has about 900 members, but only about 25 to 30 who actively fight fires, Summey says. Those firefighters respond to an average of 15 to 20 calls per month, ranging from car fires to full-blown blazes such as the one at Hotel Do De.

Each one, the firefighters say, is a new challenge, new opportunity to learn, and a reminder of why they love firefighting so much in the first place.

“Almost every working incident makes it easier for me to want to do it, whether it’s cutting someone out of a car, or a big fire,” Hockenberry says. “We’re all here for the same reasons.” T&G

Jenna Spinelle is a freelance writer in State College and a writer/editor at Penn State’s Undergraduate Admissions Office.College and a writer/editor at Penn State’s Undergraduate Admissions Office.

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Angelo Card carries on the family business and gives extended life to his customers’ shoes

By Carolyne Meehan

Good As New

Instead of chucking her old shoes in the trash, Beth Bailey took a tip from a friend and brought her favorite pair of clogs to the Custom Shoe Repair at 210 South Allen Street. As an active community

member with three young kids, Bailey leads an eco-conscious lifestyle — whether it’s minimizing her carbon footprint or investing in quality products, she is one to make informed decisions and to get the most out of whatever she has. Especially when it comes to footwear.

Although she is one to admire “fun and fine” shoes on others, she rarely purchases them for herself. When she scored a pair of hot-pink clogs, priced originally at $100, on sale from J.Crew for only $10, she was over the moon with excitement. They were quick to become her favorite shoes. Despite the soles being a little bit slippery, she managed to wear the soles down completely in just a short matter of time.

Like many of us, Bailey had grown attached to her shoes. She didn’t want to let them go, but she also


didn’t want them hanging around in the back of her closet collecting dust. They were no good for charity, but putting them in the trash didn’t seem right either. Fortunately for her, State College presented another option: an old-fashioned cobbler.

“I loved the idea of bringing my favorite shoes into someone who fixed shoes for a living,” Bailey says.

Angelo Card II, owner of the Custom Shoe Repair, grew up in his family’s shoe-repair business. As a young boy, he played by the humming machines in the workshop and got his hands on real tools. By the age of 12, he was able to help out with the sewing and patch jobs. At 16 years of age, he could do it all.

“I thought everybody’s parents and grandparents all worked together,” he says. He took over the family business in 1995 — his grandfather, Angelo N. Card, had opened the shop in 1966.

The small shop smells of leather and shoe polish with just a hint of cigar. Bells jingle when customers come through the door, and Card, also the sole employee of the business,

steps from his workshop in the back to greet customers at the counter. There is no computer — just an old-fashioned tagging system indicating the type of repair to be done and the owner’s name and telephone number.

“It is like stepping back in time,” Bailey says. Shoes line the walls and gather in piles in

the back of the workshop. A few bags, belts, and purses also are in the mix. A pair of purple Birkenstocks sits waiting for new soles next to

a patent-leather Steve Madden platform spike heel with a busted ankle strap. Size 13, black, Brooks sneakers are in line to be stretched. Well-worn Red Wing work boots wait to be weatherproofed.

Angelo Card II’s grandfather, Angelo (sitting), opened Custom Shoe Repair in 1966. He is shown here in a 1995 photo with his wife, Frances.

“The way we do things takes a long time — but it’s the only way to ensure we do a good job.”


Old shoes, new shoes, work shoes, kids’ shoes — Card estimates he repairs between 40 to 50 pairs of shoes in a given day. He’s worked on shoes ranging in price from $10 to more than $1,000.

For $25, Card replaced Bailey’s clog soles with nonslip bottoms and returned the shoes looking b r a n d n e w. “ H e t r u l y brought the shoes back to life and made them wearable and enjoyable for me,” Bailey says. She still wears the shoes — and it’s been 10 years since she purchased them.

“Spend the money up front, do the maintenance, and they can go for a long t ime,” Card says as he works on a $275 pair of Johnston Murphy handcrafted dress shoes. He deftly pulls a straight knife through the seams of the worn soles. This isn’t his first time working on these shoes, and he’s pretty sure it won’t be his last. “I re-did the welding on these a few years ago,” he recalls. He estimates the shoes to be about 20 years old.

Heel and sole replace-m e n t s a r e t h e m o s t common jobs in the shop. There is a giant drawer on Card’s workdesk stocked with 40 different size replacements for women’s heels. For $11, new heel pins can extend the life of a favorite pair of stilettos, stacked heels, or pumps. “That’s what keeps the shop going,” says Card.

“The way we do things takes a long time — but it’s

the only way to ensure we do a good job,” he explains. His materials are high quality and he uses choice polishes and oils. He orders his supplies from a small, “old-school” distributor who takes orders only by phone.

All shoes are pressed on sized lasts to ensure they return to the proper fit after repairs. These lasts also can be used to stretch shoes — a possible quick fix for a pair of shoes that are just a tad too snug. Card also runs most shoes through his finishing machine — a series of circular sanders, brushes, and polishers that are constantly spinning and grinding away while Card works.

When asked about the best part of his job, he responds, “I get to do what I like and make a living out of it — it’s just long hours. That’s the downside of it.”

Card ensures a good job is done on each of the shoes that come into his shop.


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2401 S. Atherton Street, State College, PA 16801(814) 237-2712 • Crematory on Premises

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Family owned since 1913

The Custom Shoe Repair shop is open Monday through Friday, 8:30 a.m. to 5:30 p.m., but Card is often there before opening time and long after closing, including time in the workshop on weekends. When he’s not in the shop, he enjoys spending time with his wife and kids.

The shoe-repair business tends to be countercyclical in comparison to other business trends. With a slower economy, research shows that people are more likely to fix their shoes instead of buying new ones. Repairs can allow you to wear shoes that feel broken in but look new.

A handy rule of thumb: if the cost of repair is less than half the price of a new pair of shoes, repair the old ones.

Bailey bought a new pair of sporty boots this fall — brown leather Keens. It was a big decision. She had been shopping around for the perfect boot since last fall and didn’t want to miss another season without functional yet stylish boots.

Quality and durability prevailed in her quest for the perfect boots. She expects these boots to carry her through many winters. When the soles wear down or the toes get scuffed, the boots will be sure to find their way into the Custom Shoe Repair.

Card doesn’t turn down many jobs — unless it’s luggage. Belts and purses requiring a sew job are just fine, but he draws the line at hardware.

“The parts can be too difficult to source,” he explains. It often requires ordering from multiple manufacturers just to fix one piece of luggage. “I stick to shoes.” T&G

Carolyne Meehan is a writer and educator. She lives in State College with her husband and two young boys.

Willowbank Building, 420 Holmes Ave., Bellefonte, PA

www.co.centre.pa.us (814) 355-6755


2796 W. College Avenue • State College, PA 16801 (814) 238-6711 www.dixhonda.com • Mon., Tues., Thurs. 8-8 • Wed., Fri. 8-5:30 • Sat. 9-3

The Dix Honda Sales Team: Bill Elder, Charlie Faris, Mike Shawley, Dave LeRoy, Rick Fisher

The new Accord is loaded with intelligent technology that’s

intuitive and easy to use.The intelligent Multi-Information Display (i-MID) is standard on every Accord—it’s command central for all kinds of useful information and features when you’re on the road. Honda Satellite-Linked Navigation System™ with voice recognition is available on EX-L models & above.

The ingenious Eco Assist™ technology helps car and driver work together to improve fuel efficiency. Coaching bars around the speedometer change from white to green to indicate how efficiently you’re driving, so stay in the green as much as you can.

Best Quality Food & Service that Allows Our Customers to Truly be Guests at Their Own Party!

Specializing in:• Catering for Home & Office Parties

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• In House Banquets & Lunches - Many great packages available

• Wedding Receptions- On & off site - Many different wedding packages to suit your needs!

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Let Us Plan Your Celebration!

Make reservations for your celebration!814-238-0824 • 2880 Commercial Blvd., State College

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BeCAUSE the Night... A Celebration of Women in Rock

Benefit concert for Easter Seals Central Pennsylvania and The State Theatre

Featuring: Grain

Pure Cane Sugar Hanna Bingman

Jmac & Junior Ginger Woolridge

Erin Condo & the Hoofties Ted McCloskey & the Hi-Fi’s

Miss Melanie & the Valley Rats Chris Vipond & The Stanley Street Band

For tickets: go to www.thestatetheatre.org or call the box office at 814-272-0606.

Green Room Reception/Gold Circle Seating - $100 Gold Circle Seating - $45

Orchestra Seating - $35 Balcony Seating - $25

Saturday, January 26, 2013Green Room Reception at 5:30p,

Concert to begin at 7p

Centre County deserves a weekly newspaper that provides balanced, comprehensive coverage of news of importance to the readers of Centre County.

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Town&Gown’s 2012

Holiday Gift Guide

Special Advertising Section

Either way, you can enjoy Ten Point, a Bordeaux Blend

of Cabernet Franc, Cabernet Sauvignon, Petitte Syrah,

and Merlot, from Seven Mountains Wine Cellars. Ten Point is a great choice

to compliment a Delmonico Steak!

107 Mountain Springs Lane • (814) 364-1000 • www.sevenmountainswinecellars.comOnly 20 minutes from State College, 1 mile off 322 near Potters Mills/Decker Valley Road

‘Tis the Season!

Unique wine accessories, carriers, stoppers, ornaments, and novelty T’s, for the wine lover on your gift list! Gift Baskets! Shipping

Available! Tasting at our beautiful Seven Mountains lodge!

For some folks…“Holiday”, for others…“Hunting”!

Note Our Winter Hours:Daily 11 a.m. -5 p.m.

54 - Town&Gown Special Advertising Section Special Advertising Section

Holiday Gift Guide

Aurum Jewelers & GoldsmithsElegance with vintage appeal. Emerald and diamond pendant on a 16-18” adjustable chain in 14k yellow gold. You can show your individuality at Aurum Jewelers & Goldsmiths with our unique designer collections including Saundra Messinger, Dilamani Designs and Frederic Duclos. Our one-of-a-kind Aurum exclusives are made with hand selected gemstones from around the world in our downtown studio. This holiday season give the gift that is as distinctive as the person who wears it.

132 S. Allen Street(814)237-1566www.aurumjewelers.net

Blair Plastic Surgery’s Non-Surgical Options Get started now on your Holiday Glow!Visit us in State College or Altoona during November and December to take advantage of10% OFF Botox and JuvedermXC10% OFF all medical skin care products10% OFF Latisse and Obagi Kits$25 OFF microdermabrasions $25 OFF chemical facial peelsOpen M-F with evening hours on Wednesdays.

1952 Waddle Rd., State College (814) 234-14203107 Fairway Dr., Altoona (814) 949-7280www.BlairPlasticSurgery.com

CO2 - The Unique Boutique

This year give the gift that lets you express your individuality. Kameleon interchangeable Sterling Silver jewelry has a rainbow of Jewel Pops that easily interchanges into any Kameleon ring, necklace, earrings, or bracelet. Stop in and see our large selection of Kameleon Jewelry.

104 N. Allegheny St. Bellefonte, PA 16823 (814) 353-4258

55 - Town&Gown Special Advertising Section

150 Rolling Ridge DriveHills Plaza South (Next to Weis Market)

Mon.-Fri. 7am-8pm • Sat. 8am-6pm • Sun. 10am-5pm

814-237-3333 • acehardware.com

104 N. Allegheny St. Bellefonte, PA 16823

Mon - Fri 10:00 - 5:30 Thurs 10:00 - 7:00 • Sat 10:00 - 3:00

814-353-4258 • www.co2boutique.com


For the Cheese Lover!Slowly, but perceptibly, Goot Essa is developing a reputation for

producing cheeses of unmatched quality that really do deserve the designation, “gourmet.” The natural, earthy richness of the milk,

the care in hand-crafting, and the skillful aging by Amish cheese makers, all contribute to the Old World flavor. Ten varieties to

choose from including Mountain Valley Sharp Cheddar, Old German Weissa Kase, Der Alpen Kase, and introducing, Der Edel Bleu Kase, a rich

blue cheese that enhances the flavors of wines and meats.

Custom Gift Boxes, Baskets, and Shipping Available. Call 1-800-490-4387 for the complete catalog of Goot Essa Gourmet Food Assortments.

For the Cheese Lover!Slowly, but perceptibly, Goot Essa is developing a reputation for

producing cheeses of unmatched quality that really do deserve the designation, “gourmet.” The natural, earthy richness of the milk,

the care in hand-crafting, and the skillful aging by Amish cheese makers, all contribute to the Old World flavor. Ten varieties to

choose from including Mountain Valley Sharp Cheddar, Old German Weissa Kase, Der Alpen Kase, and introducing, Der Edel Bleu Kase, a rich

blue cheese that enhances the flavors of wines and meats.

Custom Gift Boxes, Baskets, and Shipping Available.

Special Advertising Section

Holiday Gift Guide

Home Reflections Novo Beads are exclusively available at the Bead

Bar @ Home Reflections. Made in the USA

236 E. Calder Way, State CollegeMon-Sat 10 a.m.-6 p.m.; Sat 1-5 p.m.

814-234-1620www.homereflections.us

Jack Harper’sPeter Millar Penn State University Navy & White Twill Tattersall Sport Shirt. This Peter Millar NANOLUXE manufacturing process yields three benefits:Wrinkle resistance; Reduced seam pucker; Minimized garment shape loss. A classic tattersall pattern that will have people noticing your sense of classic style at the next tailgate.

100% Cotton. Retail $115. A Harper’s exclusive.Available in-store and online at www.jackharpers.com

Country Heart Gift ShoppeCome see everyday country home décor for perfect gifts for the

holidays at Country Heart Gift Shoppe. We were featured on the front cover of Country Sampler. We have Christmas items,

furniture, artwork, homestead primitives, Thompson candles, and timer candles. Open Mon.-Sat. 10a.m.-6 p.m., Sun. 12-4 p.m.

21 West Maple Street, Philipsburg, PA814-343-6267

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“Goot Essa”Simply, Good Food

Please call (800) 490-4387 to request our free catalog!

351 Wise Rd., Howard, PA 16841

(814) 349-4387

Make Holiday Entertaining or Gift-Giving Deliciously “Simple”

Create Your Own Custom Baskets and Boxes Choose from 10 Varieties of Amish-Made,

All Natural Cheeses, Apple Butter, Dipping Mustardsand 5 flavors of Fudge. Corporate Orders Welcome.

Shipping Available.

Rt. 350, 670 Tyrone Pike • Philipsburg, PA 16866 • 342-0650 • www.ConklinsCornerBarn.com

CONKLIN’S CORNER ANTIQUE & GIFT BARN

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20 minutes from State College

CONKLIN’S CORNER

Christmas Room overflowing with unique gifts

Open 7 days a week until 8 p.m. Black Friday thru

December 23.



Holiday Gift Guide

Healthy Living begins with Health Sleeping so give the Gift of Health to someone that you love. From our own line of affordable, solid-wood, eco-friendly furniture to our complete line of natural and organic bedding solutions, we can help you to purify your home.

• Natural and Organic Mattresses• Chemical-free Pillows• Wool Mattress Toppers• Natural Cotton futon mattresses

Room Doctor Furniture Company1199 E. College Avenue, State College(866)-ROOM-DOC • www.RoomDoctor.com

Mount Nittany Vineyard & Winery’s Trio of “Fan”-tastic Wines!Tailgate Red, Mount Nittany White, and Lion Country Blush, are great for any occasion! Combine them in a customized Gift Basket with a wide variety of local products, and you have the perfect way to deliver a little “Happy Valley” to your favorite Penn State Fan.

Don’t forget our Mulled Wine & Gingerbread Open House! December 15th -16th, Sat. 10-5, Sun. 12:30-4A great way to knock off some holiday shopping in a fun and festive atmosphere! On-line Purchase of Gift Certificates Available!

I-99 Shiloh Rd. Exit shopnittanymall.com • 814.238.8037A Pennsylvania Real Estate Investment Trust® Property PREIT

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Nittany Mall... where your style comes to life.From the latest fashions and accessories to electronics, jewelry, and bath & body products, shop more than 60 specialty stores for everyone on your gift list! American Express® Mall Gift Cards are also available in the Management Office.

Friends of the Palmer Museum of ArtHoliday Art and Ornament SaleJoin us on Saturday, December 8, for our annual fundraiser. Another great gift idea is a Friends’ membership, a wonderful way to give a fabulous year of art, exhibitions, and programs to someone special!

Palmer Museum of Art • Penn StateCurtin Road • University Park, PA 16802814-865-7672 • www.palmermuseum.psu.edu


BlairPlasticSurgery.com

Blair Plastic Surgery Robert Louton MD

Board Certified Plastic Surgeon Altoona & State College

814.234.1420

814-353-4223 212 Kenlee Drive Facebook.com/kenleespaConveniently located off the Benner Pike between State College & Bellefonte.

• facials • massage • I Lipo • permanent make up • microderm • manicures • pedicures • waxing • laser • reiki • dermal rolling • hydrafacials • reflexology • hypnosis • Botox • Juvederm • gift cards

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Holiday Gift Guide

Ace Hardware of State Collegeis a great place for unique gift ideas. Swiss Army Knives and NEBO flashlights are a small sample ofour many stocking stuffers. With our large in store selection and extensive catalog, for special orders, you’ll be sure to find the perfect gift for your special someone. Our helpful staff is happy to help you in your hunt!

150 Rolling Ridge Dr.State College, PA 16801814-237-3333

Conkilin’s Corner Boutique section of the store features a huge selection of Kameleon sterling rings, earrings, pendants, and bracelets—all designed to hold an interchangeable “Jewel Pop.” Kameleon Jewelry, Pops, other popular brand jewelry and handbags compliment Conklin’s Corner 10,000 square feet gift store. Often called Central PA’s “Best Kept Secret”. For unique holiday décor and gifts, Conklin’s Corner has extended holiday hours Black Friday thru December 23rd, open 7 days a week until 8 p.m.

Rt. 350, 670 Tyrone PikePhilipsburg, PA 16866 814-342-0650 www.ConklinsCornerBarn.com

Seven Mountains Wine CellarsYour best choice for unique wine accessories, including carriers, unusual stoppers, decorated wine tees and hoodies, and handcrafted jewelry and ornaments, all for the wine lover on your gift list! Over 30 different wines, custom Gift baskets and gift cards. Tasting available at our newly expanded, seasonally decorated, Seven Mountain’s lodge.

107 Mountain Springs Lane (1 mile off 322 near Potter’s Mills/ Decker Valley Road) (814) 364-1000www.sevenmountainswinecellars.com


Mulled Wine and Gingerbread

Open House

300 Houser Rd., Centre Hall 16828 ( 7 miles east of Penn State )www.mtnittanywinery.com (814) 466-6373

December 15-16

Treat yourself to a unique Holiday

shopping experience!

See the winery in its seasonal finery,

and enjoy hot mulled wine and

holiday sweets.

Tues.-Fri. 1:30-5, Sat. 10-5, Sun. 12:30-4

Natural & Organic Cotton • Wool & Natural LatexMattresses & Bedding for Children & Adults

Eco-friendly • Solid Wood • Made in PennsylvaniaAffordable Living Solutions

1199 E. College Avenue • State College(866) ROOM DOC

www.RoomDoctor.com


Holiday Gift Guide

The UPS StoreTurn your pictures into art at the UPS store• Show off your child’s artwork or turn a favorite photo into a special gift • Gallery-wrapped edges allow you to hang with or without a frame • Stylish backgrounds and layouts for one or more photos • Landscape or portrait orientation • See photos in full color, black & white or sepia tones • Whether you are an avid or amateur photographer or simply a customer with a digital camera, this amazing process of adding any type of photo to a canvas background is truly amazing and makes a wonderful gift for any occasion. The UPS store can ship overnight!

19 Colonnade Way, State College(814) 238-8001 $69 Special

State Amusement Company of State College State Amusement is the only place in town to get everything for your game room. Most people know that we have pool tables, pinball machines and video games, but not everyone thinks to visit us for dart boards, poker accessories, or chess sets. We have wooden darts and just about every dart part you could imagine in our showroom. We have poker sets that include clay chips and a case for most any version of poker. You won’t find a better variety of chess sets and game boards anywhere in town. Stop in and get some great Christmas gift ideas. If we don’t have what you want, we can get if for you.

1358 E. College Ave, State College(814) 234-0722

Give yourself a lasting gift of time & beauty. With Permanent Cosmetics you will save hours of primping and gain confidence by enhancing your look with color and definition. Deanna Vonada’s artistic application of hair-stroke eyebrows, eyeliner and lip liner and color will look more natural than over-the-counter cosmetics. Topical analgesics and the beautiful setting of the Spa at Kenlee will ensure your comfort. For before & after photos: www.AlwaysBeautifulLLC.com. Call (814) 353-4223 for a free consultation.

$25 off any permanent cosmetic appointment booked by 1/31/2013


Central Pennsylvania’s Game Room Superstore!

STATE AmuSEmEnT Billiards & Darts

Serving Central PA Since 1962

Holiday Hours: Mon.-Fri. 9-6:30 p.m.,

Sat. 10-6 p.m., Sun. 12-4 p.m.1358 E. College Avenue, State College

814-234-0722The Ponderosa from Ollhausen

Try It, Before You Buy It!

Our knowledgeable Staff is here to help you! • Pool Table, Cue Sticks, Ping Pong, Foosball, Shuffleboard, Darts, Dart Boards & Accessories, Bar Stools, Poker Tables, Chess Sets, Lighting, Video Games If we don’t have it, we can get it!

• 12 Months Same as Cash Available

• Free Delivery & Set Up

• Billiard table cloth recovering, repairs, & moving

236 East Calder Way (814) 234-1620

Made in Idaho.

Perfect for protecting skin in the winter months.

Available only at Home Reflections


Christmas Items, furniture, artwork, homestead primitives, Thompson candles, & timer candles.

Everyday Country Home Décor

21 West Maple Street, Philipsburg, PA 814-343-6267 • Countryheartgiftshoppe.com

Open Mon.-Sat. 10a.m.-6 p.m., Sun. 12-4 p.m.

Thompson candles, & timer candles.

Home Décor

Open Mon.-Sat. 10a.m.-6 p.m., Sun. 12-4 p.m.

25% off Entire Store!

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Two-time defending national champions

in wrestling!

Defending Big Ten champs in women’s basketball!

Men’s basketball looks to move up in the Big Ten!

And the start of Division I hockey!

That’s what Penn State fans have to look forward to

this winter. Get ready for it all with Town&Gown’s

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Tim Frazier readies for his senior season

Bentley, Lucas have Lady Lions thinking

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D-I hockey begins!

Dynasty?Dynasty?The Nittany Lion

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Town&Gown’s

The backcourt tandem of Alex Bentley (left) and Maggie Lucas has the Lady Lions thinking about another Big Ten title

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Inside:Tim Frazier readies for his senior season

Wrestling goes for a three-peat

D-I Hockey begins!

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HolidayMagic

Local dance schools continue tradition of bringing

The Nutcracker to stageThe Nutcracker

HolidayBy Amy King

Photos by Darren Weimert


Holiday

Taylor Haris is one of the ballerinas in the Performing Arts School of Central Pennsylvania’s

production of The Nutcracker.


The story is known the world over. It’s timeless, eloquent. Tchaikovsky’s musical score is enchant-ing; costumes display luxurious finery. Performers exude luminous beauty while sweeping spectators away to a magical (yet quite divergent) world — ranging from the more daunting overgrown mice battling toy soldiers to the more pleasant dancing snowflakes and Land of Sweets. The Nutcracker is an absolute adventure — intoxicating, really.

For dancers and nondancers alike, simply hear-ing the words of this very performance means the holiday season is upon them — its synonymity with Christmas is undeniable. For two local dance schools — Centre Dance and the Performing Arts School of Central Pennsylvania (PASCP) — The Nutcracker is an opportunity to showcase what they are about while creating unforgettable mem-ories for all who are involved. Each puts on their production of The Nutcracker every December.

• • •Nicole Swope wears many hats. She is a wife

and mother, an administrator and mentor, an art-ist and dancer. She fits all of these designations — and then some — as owner and director of Centre Dance in State College.

“I discovered post-college that working with kids and dancing are my passions,” she says. “I decided to combine the two and open the

school 22 years ago.” Centre Dance began on North Atherton

Street before Swope and her husband purchased land and built its current location 12 years ago at 2121 Sandy Drive.

Centre Dance boasts quality instruction in all styles of dance. There are 20 energetic choreog-raphers in studio who are current on emerging techniques in the realm of dance. Because of this versatility, Centre Dance offers opportunities not only for the serious performer but also for the recreational dancer.

In short, it’s well-rounded. “What works for us is having the variety,” Swope says.

For 21 of the 22 years Centre Dance has been in business, it has presented The Nutcracker. “It was actually the idea of a few of my students,” Swope shares. “And since I knew of the behind-the-scenes technicalities and mechanics of the ballet from being a dancer myself, I thought we could go ahead and give it a try.”

Swope was classically trained for 13 years at the Allegheny Ballet Company in Altoona — where she also got her start in teaching — performing in multiple productions of The Nutcracker. She knew the amount of work that would be required to put on a show of that magnitude and how only with the help of many others would it even be possible.

The story is known the world over. It’s timeless, eloquent. Tchaikovsky’s musical score is enchanting; costumes display luxurious finery. Performers exude luminous beauty while sweeping spectators away to a magical (yet quite divergent) world — ranging from the more daunting overgrown mice battling toy soldiers to the more pleasant dancing snowflakes and Land of Sweets. The Nutcrackeran absolute adventure — intoxicating, really.

For dancers and nondancers alike, simply hearing the words of this very performance means the

Megan Reese and other members of Centre Dance rehearse the battle scene of The Nutcracker.


The Nutcracker is an all-studio production. “All danc-ers in our ballet classes get a part,” Swope defines. “Any other students can be included in the party scene. It’s a bit more pedestrian with some acting involved.”

She goes on to explain that although the parts in themselves are very classical, Centre Dance puts a bit of contemporary flair in the roles. “Year after year it’s just a little different — we throw a twist in it somehow. We might incorporate some jazz or lyrical [a fusion of ballet with jazz], particularly with the party scene. It’s fun to have a fresh look every year.”

Even though the traditional choreography stays mainly unchanged for the major characters, Centre Dance is able to achieve an avant-garde approach via re-costuming and altering choreography for roles where they see fit. Additionally, there will be new pictorial images on the cyclorama [a cloth wall positioned at the back of the stage], which provides the backdrops for the show. “These are the aspects that allow me to be artistic and creative,” Swope says, “even if sometimes it’s a bit unconventional.”

Samantha Smith, 16, of Boalsburg, has been dancing for 10 years — nine of those with Centre Dance. The Nutcracker exemplifies Christmas for her — “the splen-dor of the ballet and the beautiful music are what come

Christina Ghinos

Shannon Seitz

Katrina Oselinsky

Emily Beyer and other members of Centre Dance rehearse a scene from The Nutcracker.


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to mind when I hear The Nutcracker,” she says. After performing in the same show year after

year, some children, now becoming young adults, might find it cumbersome to repeat the process as each Christmas season arrives. But Smith says that’s not the case for her.

“What makes me motivated to dance in The Nutcracker each year is that I get a new part from the year prior. It’s a completely different costume, song, and dance,” she says.

Swope does her part to keep interest piqued by allowing her students to have some say in their stints each year.

“The kids get to write down which parts they would like to have,” she says. “This gives me some visualization to work with as I’m assigning parts.”

But it doesn’t necessarily make it easier.“It is challenging [to give preferred roles]

because I like to give the dancers different roles each year — and that’s tough!” she says. “I have to be aware of costume changes and make sure the logistics of the lineup work. It’s hard to make everyone happy, which is important to me.”

Jillian Reese, of State College, recognizes the dedication of Swope. “For my own children [daughters Megan, 15, and Mia, 7], Centre

Dance has become like an extension of the fam-ily,” she praises.

She is excited when The Nutcracker season is once again upon her family even though the commitment is so time intensive. “The Nutcracker is synonymous with the holiday season — which I love,” she says. “It’s great to have your children involved in something so integral to that time of year. Plus it’s a good excuse to get family to visit and see what the dancers have accomplished.”

Tiffany Glab, an instructor with Centre Dance for the past year eight years, concurs with Reese’s statement about a family atmosphere at the dance school. “I grew up dancing there and have formed really great relationships with Nicole, the other teachers, and my students,” she says.

And aside from dance instruction, Glab notes additional lessons the students at Centre Dance receive.

“Through the discipline of dance, students are exposed to other life skills such as being prepared, on time, and respectful, collaborating with others, fostering creativity, and improving self-esteem,” she says. “Dancers are pushed to reach their own potential and find their own strengths.”

Reese appreciates what her girls have learned


from the instructors and agrees with Glab’s sentiments wholeheartedly. “Being on stage is an incredible experience for a child. Not only does it build confidence, but children also learn about the hard work, dedication, and preparation it takes to get there,” she says.

The State Theatre hosts Centre Dance’s produc-tion of The Nutcracker December 8 and 9. “The State Theatre has been a beautiful addition in my life,” Swope accolades. “It’s comfortable and acts as a second home to the kids during our shows [The Nutcracker in December as well as spring recitals].”

When asked what The Nutcracker means to her, Swope takes a moment and contemplates before answering. “It’s youth … innocence. It’s an escape that takes me back to my childhood,” she remi-nisces. “The show leads you on a journey. It makes you forget everything else and just get away. That’s exactly what entertainment is supposed to do.”

After a moment, she adds, “Mostly it’s fun to see my dancers grow in such an animated way. The big-gest sense of accomplishment is the feeling I have after the show is over, and all of the dancers’ friends and families rush to congratulate their talented and accomplished ballerinas and danseurs. They are excelling at what they love, and it’s very gratifying.”

• • •Sarah Kopac is gearing up for her third Nut-

cracker. “The story lends itself to being enjoyable and embraceable,” the administrative director of PASCP says. “It’s beautiful to watch and experi-ence a world that only happens in a fairy tale.”

PASCP’s production of The Nutcracker will be at Eisenhower Auditorium on December 15 and 16.

PASCP is one school broken down into two subcategories — the Ballet Theatre of State Col-lege (BTSC) and the Central Pennsylvania Youth Orchestra (CPYO). Although the focal point of The Nutcracker is the ballet performance, CPYO is included with a special prelude concert.

Kopac says, “It has become a strong tradition for many of our families, so it’s not difficult to see just how excited the kids are — it’s genuinely a fun time at the school.”

Along with the fun, however, come some challenges.

“The obvious challenge,” she says, “is the preparation, the teaching of the choreography. But the dancers at our school are self-motivators. The nature of ballet is to set high expectations, and they always give 100 percent.”

In addition, BTSC strives to make some modi-


fications to keep an innovative air on the ballet year after year.

“Although it will be a traditional performance of The Nutcracker, there will be some changes with new choreography and backdrops as well,” Kopac says. “We’ll have some of the same costumes, but others will be tweaked a bit.”

Kopac speaks highly of BTSC company director Rebecca Maciejczyk and the positive influences she has produced with some of the alterations. Maciejczyk brings an abundance of experiences that enhance BTSC and its performances.

“Rebecca is a wonderful teacher. She inspires our students to excel both in the studio and on the stage. Ballet Theatre of State College, and PASCP as a whole, is very fortunate to have her step into the role of company director,” Kopac says.

Maciejczyk has been on faculty since 2007 and operating as company director since this past sum-mer. She is responsible for overseeing all aspects of the Ballet Theatre’s performances such as choreog-raphy, set design, backdrops, lighting, and costumes; she works with the marketing director and even teaches and runs rehearsals.

“It’s a little bit of everything. With the help of many other faculty members, I make it happen,” she laughs.

Her passion shows through her enthusiasm in all aspects of BTSC. “It’s good training in a good

environment,” she says. “We have a strong faculty with excellent backgrounds. They are nurtur-ing and constantly staying educated in our field, open-minded to learning new things. We look for opportunities to inspire our students and work together to support and push them — in a good way — toward their full potential. We want them to build their confidence, share their talents. They then can take that where they want to go.”

All of this, and more, makes BTSC a re-nowned school.

“What sets us apart and makes us unique is our focus on classical ballet,” Kopac says.

One of the ways the Ballet Theatre demonstrates this fervor is by bringing in two principal dancers from Pennsylvania Ballet as guest artists to perform on stage with their dancers this year. Married couple Julie Diana and Zach Hench highlight the roles of Sugar Plum Fairy and her Cavalier in The Nutcracker.

“We reached out to try something different,” Kopac says, “and not only are we are excited for the matchless opportunity to share the stage with principal dancers but to learn from them and be exposed to new styles as well.”

Pia St. Pierre, 13, of Port Matilda, has been danc-ing with BTSC since she was 5; this will be her ninth performance in The Nutcracker. Her ballet schedule as part of the Professional Training Program (PTP is

Left, Ballet Theatre of State College company director Rebecca Maciejczyk leads a rehearsal. Right, Ashley Helsel prepares for a rehearsal of The Nutcracker.


designed as a high-intensity curriculum for students who think they might want to continue on and dance professionally) is quite rigorous. She’s at the dance school five days a week for a total of 15 hours of practice — but that’s just the way she likes it. And when she thinks about the return of The Nutcracker each year, she feels bona fide enthusiasm.

“It is hard work, but it’s fun, too, so that makes it all worthwhile,” she says with a big smile. “The Nutcracker brings something that would never really happen to life.”

Her mother, Tanja, heartily agrees. “All the things these students work for … it’s the ultimate payoff,” she says.

And how does Mom feel knowing that it’s time for The Nutcracker again?

“I get excited every year,” the elder St. Pierre says. “Even though it’s the same, somehow it’s different, too. You’re happy for your children, seeing them do some-thing they love — especially as they continue to grow as a dancer and get that part they’ve always wanted.”

The Ballet Theatre has been a welcome addition to the St. Pierre family, evidenced by their continual involvement — all three of their children have danced or are dancing with the Bal-let Theatre. “It trains children to be professional dancers if that’s what they choose to do,” Tanja says. “We feel it’s the school that fits for us.

“In addition, being involved in the PTP has taught great time-management skills [for Pia]. You have to be dedicated in that manner.”

Part of the thrill for Pia is experiencing differ-ent parts as each year passes; so much so, in fact, that she can’t name one role as her favorite. “I’ve enjoyed them all,” she says.

And when she thinks about being on stage? “Before the lights go on, there’s always that nervous feeling that I’m going to forget the choreography,” she says. “Once the lights go on, though, I forget about nervousness and am just full of excitement. The dancers are all focusing on what we’re doing and we try to have fun — which is never very hard to do!”

In this, the season where typical adults feel harried and pulled in so many directions, young dancers remember one aspect of life during the holidays that is truly important — having fun and feeling childlike.

As Swope appropriately says, “We try to make it about the memories.” T&G

Amy King is a contributor to Town&Gown, and teaches preschool at Grace Lutheran Preschool & Kin-dergarten. She lives in State College with her husband and three children.

Some dancers in the Ballet Theatre of State College preparing for its production of The Nutcracker include Carolyn Shearer (front center) and (from left) Isabella Anderson, Hannah Misangyi, and Emily Helliwell.

on For additional program information,

log on to wpsu.org

PENN STATE PUBLIC BROADCASTING

wpsu.org DECEMBERU.Ed. OUT 13-0246/13-PSPB-TV-0008

ACOUSTIC BREW CONCERT:JOY KILLS SORROWTuesday, December 4, at 7:45 p.m.WPSU will host and broadcast Acoustic Brew’s December concert with Boston’s hottest young string band — Joy Kills Sorrow. Tickets for the live performance, airing at 8 p.m. on WPSU-TV, are available online at www.acousticbrew.org.

WINTERFEST ’12: WHAT SWEETER MUSICSaturday, December 8, at 7 p.m.Harpist Anne Sullivan; the State College Area High School Chamber Singers, directed by Robert Drafall; and Pennsylvania Centre Orchestra, under the direction of Douglas Meyer, will join together for WPSU’s second annual Winterfest concert. Tickets for the holiday concert at State High’s North Auditorium can be purchased in advance at wpsu.org/winterfest, or at the door. Tickets are $20; ages 18 and under, or students with Penn State ID, are $5. Proceeds benefit WPSU-FM.

OUR TOWN: BELLEFONTEMonday, December 10, at 8 p.m.As the finale to WPSU’s winter fundraising campaign, the Our Town series will focus on Bellefonte. In this 70th installment of the ongoing series, residents explore Fisherman’s Paradise, Talleyrand Park, and celebrate the charm of Victorian Bellefonte. In the 10 days leading up to Our Town: Bellefonte, (December 1–10), WPSU viewers will find an array of documentaries, performance and holiday specials, plus self-improvement programs — all part of the winter initiative to benefit WPSU-TV. Check local listings for more details.

ThisMonth

DOWNTON ABBEY PREVIEWSunday, December 16, at 1 p.m.The Masterpiece Classic “Downton Abbey” series has become a global phenomenon, capturing nine Primetime Emmy® Awards and a Golden Globe® for Best Mini-Series. If you have been swept up in the romance and intrigue of this series and are anxiously anticipating Season III next month, WPSU invites you to a special preview of the new season in our studio. Starting where Season II left off, guests will view an encore of the the Christmas episode, followed by afternoon tea. At 2:30 p.m. guests will have an exclusive look at the first hour of Season III, which will bring Shirley MacLaine to the acclaimed cast. Seating is limited and will require a ticket. Attire and accessories of the era are encouraged, but not required. For more information, or to reserve your seat for this event, visit www.wpsu.org/downtonabbey.

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President Atherton at his desk around 1890.

Schools face many questions when dealing with information

By Lee Stout

For the Records — Or Notpenn state diary

My October column on saving and cleaning out your personal information, whether paper or electronic, drew a number of responses and questions. Readers were interested in what information might be of interest to an archives. There also were some complex questions about dealing with office, professional, and personal information, especially when they reside on the same computer.

I’ve tried to illustrate the issues with three fictional, but I think realistic, cases. These come from the academic environment, since it’s what I’m most familiar with, but some of this also could relate to governmental and business offices.

First let’s consider the case of a staff member, “Mr. A,” who is a writer for a campus office doing press releases, alumni newsletters, donor contacts, and even assisting on proposal writing. He exchanges a lot of e-mail with colleagues in the college, department, and internal research units.

Obviously, his writings are official records of the university, both as physical objects and intellectual property — they are “works done for hire” and thus the university holds the copyright for them. If Mr. A leaves for a new job, what happens to his files? Copies of the documents he created remain in various administrative offices as official records. Some things, such as the newsletters, also have historical value and should eventually be sent to the archives.

However, this was probably all created on his computer, and various drafts and copies are likely still there, along with much of his e-mail. So does he delete all these files, leave them for his successor, or take some or all of them with him? He might take copies of some of his better work to show in a professional portfolio, or as backup to his curriculum vitae. The chances are, however, that no one will talk to him about it, nor will he ask

about it. While copies of most things are probably in the office’s files or are a part of an official database, isolating what may need to be kept as a record on his computer will be a greater challenge, if it’s tackled at all.

How about Ms. B? She’s an administrator in a major business office. She has secure access to financial information and major institutional databases and systems through her own computer. However, she also might have some copies of particular reports from those systems, as well as e-mail and other documents she creates and receives, outside of the systems, on her desktop.

As a highly trained professional, she normally wouldn’t carry sensitive information outside her office environment. Auditing and various control mechanisms ensure the security and confidentiality of this information. Thus, what Ms. B does with her files and information is highly regulated, although her office computer might still have issues similar to Mr. A’s. However, it’s unlikely that she would have any work-related materials to donate to the archives.

Then there’s Professor C. A faculty member creates and maintains a wide variety of information in his or her various roles. For teaching it might include syllabi, course notes, handouts, and student-advisee files. Research materials could include grant-project files, experimental and field-

President Atherton at his desk around 1890.

Penn State U

niversity Archives


research data, and manuscripts or other forms of scholarly communication. Professional-service records could include speeches, correspondence, and perhaps materials from his work as an officer (which should be a part of the professional association’s archives). University service materials often include documents generated by serving on committees or decision-making groups such as the faculty senate.

A substantial portion of these materials should be in department, college, and administrative offices or central databases such as a student-academic record system. And yet, the faculty member cannot carry out his or her responsibilities without having copies of these materials at hand or easily accessible in their own office.

But the situation is often more ambiguous; most of these materials are considered to be the property of the faculty member as evidence of their intellectual career. Often, the faculty member may discard much of it, without asking for or being given any advice or sanction. Often the professor’s computer (university property) contains an undifferentiated mix of personal, professional, and official files.

The problems these cases illustrate are not just issues for the individual to resolve. Universities are increasingly making rules about what should and will happen to all this office information. In many cases, it’s the archives and records-management program that have responsibility for making, implementing, and monitoring these rules.

Other challenges are arising as well. In strong “right-to-know” states, an individual faculty member’s e-mail may be available for public examination. Intellectual property ownership of research data and results, or of teaching products such as recorded lectures, may become subjects of dispute between faculty and their employing universities.

The questions are becoming thornier, the distinctions more exacting, and archives and records-management programs are in the thick of it. The documentary record of what faculty and professional staff do at work — their “output” — will increasingly become subject to rules and regulations, as the tension between their roles as employees and as autonomous intellectuals and professionals continues to churn. T&G

Lee Stout is Librarian Emeritus, Special Collections for Penn State.

Richard Alley: Mr. Climate Change

The New York Times has called Richard Alley “a cross between Woody Allen and Carl Sagan.” His students know him as the prof who channels Johnny Cash and the Beatles in video clips for an online geology course. He also is one of the world’s leading geoscientists and was a member of the Intergovernmental Panel on Climate Change, co-recipient of the 2007 Nobel Peace Prize.

Originally from Central Ohio, Penn State’s Evan Pugh Professor of Geosciences earned his bachelor’s and master’s from Ohio State and Ph.D. from the University of Wisconsin-Madison. He worked for an oil company before he and his wife, Cindy, decided they prefer the academic life and came to Penn State in 1988.

Alley’s research has taken him from Alaska to Antarctica, including a penguin-covered island where humans may never before have visited. U.S. News & World Reports named him to its inaugural STEM Leadership Hall of Fame, and he has been elected to the National Academy of Sciences.

The professor reduces his own carbon footprint by biking or jogging three miles to and from work and making energy-saving home modifications. To global-warming nonbelievers, he says: “The science is solid, and including the science in our decision-making can give us a cleaner environment, a stronger economy, more jobs, and greater national security. Science does not tell us what to do, but it gives us useful information.”

The Penn State Bookstore thanks Richard Alley and all faculty and staff who carry out the university’s mission every day.

Get to know...

www.psu.bncollege.com814-863-0205

COMI NG TOBryce Jordan Center

December1

Nittany Lion Basketball vs. Penn2 p.m.

2Lady Lion Basketball vs.

Fairleigh Dickinson2 p.m.

43 Doors Down with Daughtry and POD

7:30 p.m.

7A Christmas with The Temptations

and The Four Tops7:30 p.m.

8Nittany Lion Basketball vs. Army

4 p.m.

9Lady Lion Basketball vs. Georgetown

12 p.m.

15Nittany Lion Basketball vs.

Delaware State2 p.m. 16

Lady Lion Basketball vs. South Dakota State

2 p.m.

22Penn State Commencement

9 a.m. & 12:30 p.m.

23Nittany Lion Basketball vs.

New Hampshire11 a.m.

Lady Lion Basketball vs. NJIT1:30 p.m.

29Nittany Lion Basketball vs. Duquesne

4 p.m.


what’s happening

Announcements of general interest to residents of the State College area may be mailed to Town&Gown, Box 77, State College, PA 16804-0077; faxed to (814) 238-3415; or e-mailed to [email protected]. Photos are welcome.

December1

20

2 4 5 6 7 8

9 10 13 14

1816 18

Arlo Guthrie performs at the State Theatre.

12

17

For Club Events, Films, and more “What’s Happening,” check outtownandgown.com

Deadline for submitting events for the February issue is December 28.

11 15

25 26 27 28

31

3 Doors Down and Daughtry visit the Bryce Jordan Center.

The Festival of Trees runs through Dec. 9 at its new home at the Central PA Institute of Science & Technology.

Bellefonte Victorian Christmas begins and runs through Dec. 9.

Hanukkah

Penn State wrestling opens its Big Ten season hosting Indiana.

State College Community Theatre presents Scrooge, The Musical through Dec. 16 at the State Theatre.

The AIDS Project of Centre and Clinton counties hold its annual Taste of the Town event at the Penn Stater Conference Center Hotel.

Merry Christmas!

1

Announcements of general interest to residents of the State College area may be mailed to

25

3131Merry Christmas!Christmas!

Ring in 2013 at First Night State College!

31

19

29PSU basketball hosts cross-state rival Duquesne at 4 p.m.


6, 13, 20, 27 – S.C. Downtown Rotary mtg., Damon’s Grill & Sports Bar, S.C., noon, http://centrecounty.org/rotary/club/.9 – CPBDA Ballroom Dinner Dance, Christ Community Church, S.C., 5 p.m., [email protected] – Women’s Mid Day Connection Luncheon, Elks Club, Boalsburg, 11:30 a.m., 355-7615.12 – State College Bird Club mtg., Foxdale Village, S.C., 7 p.m., www.scbirdcl.org.12 – Women’s Welcome Club of S.C., Oakwood Presbyterian Church, S.C., 7 p.m., www.womenswelcomeclub.org.

Community Associations & Development6 – Business After Hours hosted by Toftrees Golf Resort and Conference Center, Toftrees Golf Resort and Conference Center, S.C., 5:30 p.m., 234-1829 or www.cbicc.org.13 – Centre County TRIAD mtg., Centre LifeLink EMS, S.C., 10 a.m., 237-8932.18 – Spring Creek Watershed Association mtg., Patton Township Mun. Bldg., 7:30 a.m., www.springcreekwatershed.org.19 – Patton Township Business Association mtg., Patton Township Mun. Bldg., noon, www.ptba.org.

ExhibitsOngoing-8 – Faces of Life, Penn State Downtown Theatre Center, S.C., 234-3441.Ongoing-9 – Floating Between Worlds: New Research on Japanese Prints from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.Ongoing-16 – Photography at the Palmer: A Selection of Gifts, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.Ongoing-31 – Centre County and the Civil War, Centre Furnace Mansion, S.C., www.centrecountyhistory.org.Ongoing-Jan. 20 – Celebrating Forty Years of Gifts: Works on Paper from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., www.palmermuseum.psu.edu.7 – Prints and Drawings from the WPA Era, Palmer Museum of Art, PSU, 10 a.m., www.palmermuseum.psu.edu.

Academics14 – PSU, classes end.21 – State College Area School District, K-12 no school/snow makeup day.22 – PSU, commencement, BJC, PSU, 9 a.m. & 12:30 p.m.24-Jan. 1 – State College Area School District, holiday break, K-12 no school.

Children & Families3, 17 – Drop In Knitting Group, Schlow Centre Region Library, S.C., 6:30 p.m., www.schlowlibrary.org.8, 9, 15, 16 – Ride the Polar Express!, Schlow Centre Region Library, S.C., 11 a.m. Sat., 2 p.m. Sun., www.schlowlibrary.org.9, 16 – Design your own Gift Wrap, Schlow Centre Region Library, S.C., 1:30 p.m., www.schlowlibrary.org.13 – Drop In Embroidery Group, Schlow Centre Region Library, S.C., 6:30 p.m., www.schlowlibrary.org.21, 27, 28, 31 – No School Day Activities, Schlow Centre Region Library, S.C., 11 a.m., www.schlowlibrary.org.

Classes & Lectures4, 18 – “A Joint Venture,” a free class on hip and knee replacements, Mount Nittany Medical Center, S.C., 11 a.m. Dec. 4, 7 p.m. Dec. 18, 278-4810.6, 13, 20, 27 – “Life with Diabetes,” Mount Nittany Medical Center, S.C., 1 p.m., 278-4810.7 – Gallery Talk: “Celebrating Forty Years of Gifts,” Palmer Museum of Art, PSU, 12:10 p.m., www.palmermuseum.psu.edu.8 – Introduction to Natural Family Planning, Schlow Centre Region Library, S.C., 2 p.m., www.schlowlibrary.org.11 – “Mid-East Update: The Current Situation in Historical Perspective” by Arthur Goldschmidt, Foxdale Village Auditorium, S.C., 1:30 pm. www.olli.psu or 867-4278.18 – Central PA Civil War Roundtable Lecture, PA Military Museum, Boalsburg, 7:30 p.m., www.pamilmuseum.org.

Club Events5, 12 – Centre Squares Dance Club, Pleasant Gap Elementary School, Pleasant Gap, 8 p.m., 238-8949.5, 12, 19, 26 – S.C. Sunrise Rotary Club mtg., Hotel State College, S.C., 7:15 a.m., [email protected], 20 – Outreach Toastmasters Club, 329 Building Penn State Innovation Park, Room 413, PSU, noon, outreach.toastmastersclub.org.6 – 148th PA Volunteer Infantry Civil War Reenactment Group mtg., Hoss’s Steak and Sea House, S.C., 7:30 p.m., 861-0770.


17 – Cancer Survivor Support Group, Centre County United Way, S.C., 11:30 a.m., www.cancersurvive.org.18 – Multiple Sclerosis Support Group, HealthSouth Nittany Valley Rehab Hospital, Outpatient Entrance, Pleasant Gap, 6 p.m., 359-3421.20 – Better Breathers Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 2 p.m., 359-3421.20 – The free “Parents-to-Be: The HEIR & Parents Hospital Tour for Expectant Parents,” Mount Nittany Medical Center, S.C., 6:30 p.m., 231-3132.

Music1 – Zeropoint Big Band, State Theatre, S.C., 8 p.m., www.thestatetheatre.org.2 – Klezmer Music, Congregation Brit Shalom, S.C., 2 p.m.2 – Soprano Jennifer Trost, Unitarian Universalist Fellowship of Centre County, S.C., 3 p.m., 237-7605 or www.uufcc.com.2 – Arlo Guthrie, State Theatre, S.C., 7:30 p.m., www.thestatetheatre.org.4 – Acoustic Brew Concert: Joy Kills Sorrow, WPSU Studios Innovation Park, PSU, 7:45 p.m., www.acousticbrew.org.4 – Daughtry and 3 Doors Down, BJC, PSU, 7:30 p.m., www.bjc.psu.edu.

Health CareFor schedule of blood drives visit www.cccredcross.org or www.givelife.org.

3 – Breast Cancer Support Group, Mount Nittany Medical Center, S.C., 5:30 p.m., 231-7005.4 – Breastfeeding Class, Mount Nittany Medical Center, S.C., 6 p.m., 867-0217.6 – Grief Support Group, Centre Crest, Bellefonte, 6 p.m., 548-1140 or [email protected] – Alzheimer’s/Dementia Support Group, Schlow Centre Region Library, S.C., 1 p.m., 234-3141.9 – Ostomy Support Group, Mount Nittany Medical Center, S.C., 2 p.m., 231-3132.11 – Alzheimer’s/Dementia Support Group, Mount Nittany Dining Room at the Inn at Brookline, S.C., 6:30 p.m., 234-3141.11 – Brain Injury Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 7 p.m., 359-3421.11 – The Parent Support Group for Children with Eating Disorders, Mount Nittany Medical Center, S.C., 7 p.m., 466-7921.12 – The Fertility Issues and Loss Support Group, Choices (2214 N. Atherton St.), S.C., 6:30 p.m., www.heartofcpa.org.13 – The Diabetes Support Group, Mount Nittany Medical Center, S.C., 6 p.m., 231-7095.

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4 – Nittany Valley Symphony presents “Fascinating Rhythm,” Eisenhower Auditorium, PSU, 7:30 p.m., www.nvs.org.

1-2 – 37th Annual Winter Craft Market, Mount Nittany Middle School, S.C., 10 a.m., www.wintercraftmarket.com.1-2 – Sugar Plum Fairy Tea Party, Toftrees Resort, S.C., 2 p.m., 234-4961.4, 11, 18, 25 – Boalsburg Farmers’ Market, Boalsburg Fire Hall, Boalsburg, 2 p.m., www.boalsburgfarmersmarket.com.6 – Kosher Hot Dog Dinner and Food Fair, Congregation Brit Shalom, S.C., 4:30 p.m., 237-8981.6-9 – Festival of the Trees, Central Pennsylvania Institute of Science & Technology, Pleasant Gap, 4 p.m., 238-8283.7 – Pearl Harbor Remembrance Day, PA Military Museum, Boalsburg, 12:45 p.m., www.pamilmuseum.og.

5 – December People, State Theatre, S.C., 8 p.m., www.thestatetheatre.org.7 – A Christmas with The Temptations & The Four Tops, BJC, PSU, 7:30 p.m., www.bjc.psu.edu.8 – Winterfest 2012: What Sweeter Music, State College Area High School North Auditorium, S.C., 7 p.m., 865-3333.9 – Mosaic, Eisenhower Auditorium, PSU, 4 p.m., www.cpa.psu.edu.22 – Andy Tolins, State Theatre, S.C., 8 p.m., www.thestatetheatre.org.

Special Events1 – Annual Stocking Stuffer! Antiques, Art & Fine Craft Sale, Centre Furnace Mansion, S.C., 10 a.m., www.centrecountyhistory.org.1 – YMCA of Centre County’s Plunge, Bald Eagle Area State Park, 10 a.m., 355-5551.1 – Christmas in Lemont, Lemont Granary, Lemont, 11 a.m., 235-1501.

7-9 – Bellefonte Victorian Christmas, Bellefonte, www.bellefontevictorianchristmas.com.7-9 – Merry Millheim, Main Street, Millheim, www.millheimpa.org.8 – Elves Gift Shoppe and Holiday Bazaar, State College Area High School South Bldg., S.C., 9 a.m.8 – Friends of the Palmer Museum of Art Holiday Art and Ornament Sale, Palmer Museum of Art, PSU, 10 a.m., www.palmermuseum.psu.edu.

The Nittany Valley Symphony presents “Fascinating Rhythm" December 4 at Eisenhower Auditorium.

December People visits the State Theatre on December 5.

The Pennsylvania Military Museum in Boalsburg remembers Pearl Harbor Day on December 7.


14-16 – Santa Express Train Rides, Bellefonte Historical Railroad Society, Bellefonte, www.bellefontetrain.org.15 – State College Elks Christmas Charity Program, Mountain View Country Club, S.C., 8 a.m., 883-0964.15 – Taste of the Town event hosted by The AIDS Project of Centre and Clinton Counties, Penn Stater Conference Center Hotel, PSU, 6 p.m., 234-7087.16 – Service of Lessons and Carols, St. Andrew’s Church, S.C., 4 p.m., www.standrewsc.org.25 – Free Community Christmas Day Dinner, State College Presbyterian Church, S.C., 3 p.m., 571-8460.31 – First Night State College, Downtown State College, S.C., www.firstnightstatecollege.com.

SportsFor tickets to Penn State sporting events, visit www.gopsusports.com or call 865-5555. For area high school sporting events, call your local high school.

1 – PSU/Penn men’s basketball, BJC, PSU, 2 p.m.1 – PSU/Arizona State, men’s ice hockey, Greenberg Ice Pavilion, PSU, 7:30 p.m.2 – PSU/Fairleigh Dickinson, women’s basketball, BJC, PSU, 2 p.m.2 – Nittany Lion Open, wrestling, Rec Hall, all day.

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8 – PSU/Army, men’s basketball, BJC, PSU, 4 p.m.9 – PSU/Georgetown, women’s basketball, BJC, PSU, noon.9 – PSU/Indiana, wrestling, Rec Hall, PSU, 2 p.m.14 – Blue White Showcase, men’s & women’s gymnastics, Rec Hall, PSU, 7 p.m.15 – PSU/Delaware State, men’s basketball, BJC, PSU, 2 p.m.15 – PSU/Robert Morris, men’s ice hockey, Greenberg Ice Pavilion, PSU, 7:30 p.m.16 – PSU/South Dakota State, women’s basketball, BJC, PSU, 2 p.m.23 – PSU/New Hampshire, men’s basketball, BJC, PSU, 11 a.m.23 – PSU/NJIT, women’s basketball, BJC, PSU, 1:30 p.m.29 – PSU/Duquesne, men’s basketball, BJC, PSU, 4 p.m.

Theater1 – The Metropolitan Opera Live in HD presents Mozart’s La Clemenza Di Tito, State Theatre, S.C., 1 p.m., www.thestatetheatre.org.1, 8, 15, 22 –Bill Welch Cartoon Series, Saturday Morning Cartoons, State Theatre, S.C., 10 a.m., www.thestatetheatre.org.3 – PSU Film Series: The Lives of Others, State Theatre, S.C., 7 p.m., www.thestatetheatre.org.

Town&Gown ’ s Monthly Focus on Food

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8 – The Metropolitan Opera Live in HD presents Verdi’s Un Ballo in Maschera, State Theatre, S.C., 1 p.m., www.thestatetheatre.org.8-9 – Centre Dance Presents: Nutcracker Ballet, State Theatre, S.C., 7 p.m. Sat., 3 p.m. Sun., www.thestatetheatre.org.12 – Penn State Opera Theatre presents Selections from Mozart’s Cosi fan tutte, Palmer Museum of Art, PSU, 12:10 p.m., www.palmermuseum.psu.edu.13 – Tony Lentz A Christmas Carol, Park Forest Village United Methodist Church, S.C., 7 p.m.14-16 – State College Community Theatre presents Scrooge, The Musical, State Theatre, S.C., 7:30 p.m. Fri., & Sat., 2 p.m. Sat. & Sun., www.thestatetheatre.org.15-16 – Performing Arts School of Central PA presents The Nutcracker, Eisenhower Auditorium, PSU, 7:30 p.m. Sat., 3 p.m. Sun., www.pascp.org.20-21 – Singing Onstage presents Flat Stanley, State Theatre, S.C., 7 p.m., www.thestatetheatre.org.22 – Tony Lentz A Christmas Carol, State Theatre, S.C., 2 p.m., www.thestatetheatre.org.29 – Singing Onstage presents Musical of Musicals, State Theatre, S.C., 7:30 p.m., www.thestatetheatre.org.30 – “Greats at the State” Film Club: Meet Me in St. Louis, State Theatre, S.C., 2 p.m., www.thestatetheatre.org. T&G

6 – Tony Lentz A Christmas Carol, Schlow Centre Region Library, S.C., 7 p.m.

Tap Dogs comes to Eisenhower Auditorium December 6.

6 – Tap Dogs, Eisenhower Auditorium, PSU, 7:30 p.m., 863-0255 or www.cpa.psu.edu.


“MEET ME IN ST. LOUIE” STARRING JUDY GARLANDSunday, December 30 at 2p

A Greats at The State classic film

BILL WELSH CARTOON SERIES AT THE STATE THEATRE

Saturday, December 1,8,15 & 22 at 10amCatch the cartoons and stay to do your

holiday shopping downtown!

DECEMBER PEOPLEWednesday, December 5 at 8p

Holiday songs performed by members from legendary classic rock bands!

SCROOGE, THE MUSICALIn partnership with State College

Community TheatreDecember 14-16

www.thestatetheatre.org • (814) 272-0606

130 W. College Ave. • Downtown State College

Come Home to The State

CLASSIC HOLIDAY FILMS AT THE STATE!Miracle on 34th Street, White Christmas,

Holiday Inn, It’s a Wonderful LifeDecember 17-23

SINGING ONSTAGE PRESENTS: MUSICAL OF MUSICALS

(THE MUSICAL)Saturday, December 29 at 7:30p


For holiday gatherings, uncomplicated wines are the way to go

Keep It Simple

By Lucy Rogers

from the vine

As the holidays are upon us and we find ourselves out socializing more frequently than any other time of the year, so-called “cocktail wines” are a bit more in demand, for both drinking and serving.

What is meant by the term “cock-tail wine?” A cocktail wine is one that is easily consumed without food. For most people, that means a wine that is round and soft, not too tannic and not too acidic, and usually with-out much complication — in a word, simple. A cocktail wine doesn’t usu-ally strike you as anything beyond being pleasant. There are a few sce-narios where a cocktail wine is ex-actly what is called for.

The first scenario is one where you are meeting friends at a bar for a drink to chat and catch up. The focus of the occasion is the conver-sation, not the beverages served. A drink in this situation is often little more than a facilitator for conversa-tion, not unlike a prop. Easy-to-drink wines such as Chardonnay and Mer-lot are often the norm here because of their round, soft, flavorful styles — they don’t need any food to make them more palatable or to balance them out. This is not to say that the wine you choose need be unremarkable, but if you are not focusing on the taste so much as the guests you are with, you may want something uncomplicated.

By contrast, perhaps you are on your own and stopping in for a glass of wine on your way somewhere, or before meeting with others. This is a good time to try a wine that might be a little more interesting, since you will have time to think about the wine’s qualities and characteristics as you drink it, and you may

enjoy analyzing it. You’ll still want a wine that doesn’t need food, but maybe something more layered and structured could be appreciated without the distraction of conversation. In this circumstance, you could look for something new, or seek the advice of the bartender and/or sommelier, since (hopefully) they have tasted their wines offered by the glass and can make an educated recommendation.

How about hosting a party? When you need to purchase and serve wine for a larger gathering,


there are three things to consider: budget, broad appeal, and drinkability. The budget is always a factor since you are likely buying in volume. You also need to think about serving wines that will appeal to a range of palates. If you don’t want to have to serve six different wines to fit every palate, you’ll want to choose a red and a white that can suit many tastes. Lastly, regardless of differing palates and tastes, you’ll want the wines you choose to be drinkable. If your crowd is a cross-section of the public where most are generic-wine drinkers (they know they like wine but aren’t terribly particular), there’s no beating boxed wine. Washington Hills Riesling (PLCB code 3014, $19.99, 3L box) has good fruit, some decent acidity, and will appeal to a lot of guests; it offers enough fruit to satisfy a White Zin drinker, enough body for a Chardonnay drinker, and finishes dry enough for Sauvi-gnon Blanc and Pinot Grigio drinkers. For reds, grab Black Box Merlot, Big House Car-dinal Zin (PLCB code 3461, $19.99), or Bota Box Zin (PLCB code 5247, $19.99). These wines are soft and easy with lots of fruit and also will appeal to most red-wine drinkers. And in terms of cost effectiveness, boxes offer ex-cellent quality-to-price ratio (QPR), averaging $5 to $6 bottle. Serve the wines in decanters so your guests won’t prejudge the wines before tasting them, and surprise them afterward by telling them the wine they enjoyed all evening came out of a box.

But maybe you have a few wine snobs in the crowd, or you know the guest list is made up of wine lovers who appreciate something new and different, yet you still don’t want to break the bank. And while ease of drinkabil-ity is still important, these are guests who may very well enjoy making wine the focus of their conversation. An interesting blend can be the right choice here — perhaps a Grenache-Syr-ah-Mourvedre from Australia, or a Semillon-Sauvignon Blanc blend from Bordeaux. Our panel really enjoyed Percheron Cinsault Old Vine 2011 (PLCB code 32474, $9.99) from South Africa. This Western Cape wine is a great value, and wine fans will not only find it intriguing (it is rare to find a Cinsault as a varietal wine, as it is usually used as a blend-ing grape), but they also will find it tasty and easy-drinking as well. We also enjoyed Fess

Parker Melange Blanc, (PLCB code 32581, $14.99) a blend of white Rhone grapes — Roussanne, Marsanne, and Grenache Blanc. A pretty, peachy nose, with rich and round flavors of tangerine, honey, and citrus, it was a good conversation piece.

If money is less an object, one might of-fer the Federalist Visionary Dry Creek Valley Zinfandel 2009 from 2Sons Winery (PLCB code 45917, $21.99), a fun, layered broadly appealing red with moderate fruit, decent body, and a little bit of herbaceousness that would satisfy both Zin and Cab drinkers alike.

The panel also tasted Tablas Creek Es-prit de Beaucastel (PLCB code 44552, $38), a blend of Grenache Blanc, Roussanne, and Picpoul (the grape that makes dry vermouth) from the Paso Robles vineyards in California, propagated from budwood cuttings from the Chateau de Beaucastel in France’s Rhone Valley. The wine was easy to drink and of-fered an interesting palate in that it started rich and just a bit oily but turned crisp and a touch briny mid-palate (the Picpoul, surely), but then left a curious sensation of water in the finish. At $38 a bottle, this wine’s QPR was certainly on the lower side, but if you’re looking for a wine to start a conversation, this one could definitely do it.

And don’t forget: when in doubt, you can always offer a delicious sparkling wine (are you tired of my saying that yet?). Fes-tive and beautiful, the Zardetto Spumante Rose (PLCB code 32667, $11.99) currently at the state store is fun and tasty and will be a great welcome as your guests arrive, as would be almost any sparkling wine (although I would stay away from those labeled “brut,” as they may be too dry for general audiences). And if you want to dress up an inexpensive prosecco, add a few drops of Chamborde or PAMA (pomegranate) liqueur to add color and a little more fruit flavor.

A glass of wine can be cause for celebra-tion or just part of a larger celebration. Wher-ever wine fits in to your holiday season, may you always enjoy it in good company! Happy Holidays! T&G

Lucy Rogers teaches wine classes and offers pri-vate wine tastings through Wines by the Class. She also is the event coordinator for Zola Catering.

Holidays!

89 - Town&Gown December 201289 - Town&Gown December 2012

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Italian chocolate spice cookies


Family recipes make the holiday season even more special

By Vilma Shu Danz

Home Cooking for the Holidays

There is something about the holiday season that gives people a sense of happiness and good-will toward others with hopes of new beginnings as the New Year approaches. No matter where in the world you live, or your ethnic or religious heritage, families and friends manage to congre-gate in common locations to rekindle bonds and share time, well-wishes, laughter, and good food.

Town&Gown visited four families living in

State College and asked them to share their fam-ily recipes and traditions for the holidays. From France and Italy to Norway and Sweden, many family recipes have been passed down from one generation to another, but along the way, the recipes have been enriched by new flavors and modifications that incorporate family members’ likes and dislikes, resulting in new traditions that bring two or more families closer together.

Jo Carubia and Vincent Colapietro’s Baked Stuffed ClamsState College residents since 1996, Jo Carubia and her husband, Vincent

Colapietro, are both from Italian families and, for the holidays, it is common in Southern Italy to have the Feast of the Seven Fishes, or la festa dei sette pesci. The number of seafood dishes varies from one family to another and is often debated among family members as to the significance of the number.

In Colapietro’s family, there were 11 seafood dishes. “My brother says there were 12, but I am almost certain it was 11 because in our family it was the 12 apostles minus Judas!” Colapietro explains. “The seafood dishes were very simple and there weren’t really set recipes. A lot of the cooking was improvisational depending on what looked good at the market that day, but typically there was eel, baccala (salted cod), snails, shrimp, scallops, octopus,

anchovies, calamari, smelts, and several varieties of clams, including baked stuffed clams and linguine with clam sauce.”

This tradition in Southern Italy started as a vigil and was originally a time of fasting when you couldn’t eat meat but could eat seafood. It morphed into a feast when Italian immigrants came to the United States and it became a way of celebrating and remembering their heritage.

“Growing up, Christmas Eve was at my grandfather’s house, but it moved to my aunt’s after my grandmother died. The men would do the prep work like clean the calamari, helped with the dishes, set the table, but my aunt and my mother, Emilia ‘Millie’ Petruzzi, were in charge in the kitchen,” Colapietro says.

In addition to the seafood dishes, no Italian Christmas Eve is complete without a large variety of cookies. “I am always in charge of the cook-ies now and I love the sesame cookies from his mother and his sister-in-law’s biscotti recipe, so I make eight different cookies,” Carubia says. “And I also make the baked stuffed clams, which is Vin-cent’s mother’s recipe that we reconstructed, and we serve it in the clamshells that were picked by my father. It’s a dish that brings our two families together.”

anchovies, calamari, smelts, and several varieties of clams, including baked stuffed clams and linguine

91 - Town&Gown December 2012Gown December 2012

Grace Pilato’s Italian Chocolate Spice CookiesBorn in Valguarnera, a mountain village in Sicily, Grace

Pilato learned to make homey, traditional Italian dishes from her close-knit family. A State College resident since 1972, she brought her love of cooking to the region through her cook-ing classes from her home on South Allen Street. In 2001, she published her cookbook, Cooking with Grace, which shares her recipes, techniques, and the stories behind what makes each dish so special.

During the holidays, she always has a tray of cookies with several different varieties for family and friends when they stop by, but one cookie stands out because her mother, Rosa Tomaselli, made them until she was 93 years old. Chocolate spice cookies are a cake-like Italian cookie that is a delicious Christmas snack.

“Four generations of our family have made this cookie to-gether, celebrating life and its many simple pleasures,” says Pilato. “My mother’s original recipe used five pounds of flour and made hundreds of cookies because it would be a sin (un peccato) to make less. After all, you have to get all the ingredients out anyway, use the same amount of utensils, and it’s not that much more work. I have broken it down to make it more manageable.”

Carolyn and John Bellanti’s Fruit Soup and Rice Pudding Carolyn and John Bellanti met in college in Minnesota and moved to State College in 1964. Caro-

lyn is Scandinavian and John is Italian and the two of them have a passion for cooking. Over the years, they have shared this love with family and friends through the dishes that they prepare for monthly potlucks and for the holidays.

“My grandmother Leifie was Norwegian and she married a Swede, and both countries had their own traditions for fruktsuppe, or fruit soup, for the holidays,” explains Carolyn. “The Norwegians often had cherries and raspberries in it and the Swedes had raisins, dried apples, prunes, apricots, and lots of cinnamon and cloves.”

The short summers and long winters in the Scandinavian region made eating fresh fruit a special treat for the holidays. Fruit soup used the dried fruits in a dish that could be served warm as an accompani-ment to ham, or cold as a dessert.

“The unique thing about when my mother started making the recipe was she added alcohol to it and it was typically cream sherry and a fruit brandy like apricot brandy,” says Carolyn. “She always

said to make it a week early because it got better with time and you can preserve it in glass jars, but in our family, it never lasted long enough to do that.”

In John’s Italian family, there was always dessert after every meal, and rice pudding was one of the selections. It was a little sweet with cinnamon on top and baked in the oven.

“Rice pudding in Norway wasn’t really sweet, had lots of cinnamon, butter, and was often served as a meal on Saturdays and cooked on top of the stove,” Carolyn says.

So, they decided to modify the recipes to make a rice pudding that was creamy, sweeter, and cooked on the stove top for Christmas Eve.

Carolyn says, “Our family’s Scandinavian Christmas tradition is you hide an almond in one of the pudding cups and the person who finds the al-mond will have their wish come true.”


Marie Rauturier’s Duck Breasts, Gratin Dauphinois, and French Green Beans Wrapped with Bacon

Originally from Marseille in the south of France, Marie Rauturier says the holidays for her family are a time where the whole family gath-ers together to eat foie gras on toast to start the festivities, followed by an array of seafood dishes such as smoked salmon with lemon, and 13 desserts, including brioche, a soft, light-textured bread made from eggs, butter, flour, and yeast, and formed into a roll or a bun.

Her husband Vincent’s job brought the couple to State College in 2010, but before leaving her home country, Rauturier took French cooking classes from some well-known chefs in Paris.

“I always loved cooking and watched my mother and grandmother make good homemade meals, and I wanted to acquire better culinary techniques so I can continue the tradition of cooking with my family here,” she explains.

Vincent’s family is from the Atlantic Coast of France and the tra-dition is to eat duck for Christmas because there are a lot of duck farms in that area. “So now I make duck breasts with honey and serve it with gratin dauphinois (potato gratin), and green beans wrapped in bacon,” says Marie. “My in-laws would serve the duck with a black-pepper sauce, which isn’t sweet, but here our friends and myself enjoy a sweeter sauce, so I use honey and balsamic vinegar.”

From her home in State College, she has been teaching a French-pastry class for adults once a month and two cooking classes for chil-dren ages 5 to 7 and 8 to 12 every Saturday afternoon, and she’s avail-able for private adult cooking classes in your home by request. To sign up for her cooking classes, visit www.inmariesfrenchkitchen.com. T&G

Recipes available at www.townandgown.com:• Baked Stuffed Clams• Duck Breast with Honey• French Green Beans with Bacon• Fruit Soup• Gratin Dauphinois (Potato Gratin)• Italian Chocolate Spice Cookies• Rice Pudding


Allen Street Grill, corner of Allen Street and College Avenue, 231-GRILL. The food sizzles. The service sparkles. The prices are deliciously frugal. The menu is classic American grill mixed with popular influences from Mexico, Italy, and the Far East. AE, D, MC, V.

The Autoport, 1405 S. Atherton St., 237-7666, www.theautoport.com. The all new Autoport offers exceptional dining featuring local produce and an extensive wine list. Tapas menu and special events every week. Catering and private events available. Live music. AE, D, DC, MAC, MC, V. Full bar.

bar bleu, 114. S Garner St., 237-0374, bar-bleu.com. Socializing and sports viewing awaits at bar bleu. Don’t miss a minute of the action on 22 true 1080i HDMI high-definition flat-screen monitors dis-playing the night’s college and pro matchups. The bar serves up 16 draft beers in addition to crafted cocktails, including the “Fishbowl,” concocted in its own 43-ounce tank! Pub fare featuring authentic Kansas City-style barbecue is smoked daily on-site. AE, D, DC, ID+, MC, V. Full bar.

Full Course Dining

Bella Sicilia, 2782 Earlystown Road, Centre Hall, 364-2176. An Italian kitchen where food is prepared from scratch and with love! Featuring traditional recipes of pasta dishes, calzones, stromboli’s, subs, salads, and extraordinary pizza! Try Bella Sicilia’s stuffed, Sicilian, Chicago, or 16 varieties of thin-crust specialty pies, including seafood pizza with shrimp, clams, calamari, mussels, and margherita sauce! Take-out or enjoy our beautiful dining room, located in the back of our building. Feel free to bring your own beer and wine. Lunch buffet Mon.-Fri. Check us out on Facebook. AE,MC,V,MAC,D.

Bill Pickle’s Tap Room,106 S. Allen St., 272-1172. Not for saints…not for sinners. AE, DIS, MAC, MC, V. Full bar. Carnegie House, corner of Cricklewood Dr. and Toftrees Ave., 234-2424. An exquisite boutique hotel offering fine dining in a relaxed yet gracious atmosphere. Serving lunch and dinner. Prix Fixe menu and à la carte menu selections now available. AAA Four Diamond Award recipient for lodging and fine dining. Reservations suggested. AE, MC, D, V. Full bar.

Dining Out

AE ...........................................................American Express CB ..................................................................Carte Blanche D ................................................................ Discover/Novus DC ........................................................................Diners Club ID+ ................................................ PSU ID+ card discounts LC ............................................................................LionCashMAC .......................................................................debit card MC .......................................................................MasterCard V ......................................................................................... Visa .............................................. Handicapped-accessible

Key

To advertise, call Town&Gown account executives Kathy George or Debbie Markel at (814) 238-5051.


Chili’s Grill & Bar, 137 South Allen Street, 234-5922. Chili’s is like “no place else” — Southwestern menu features sizzling fajitas, “the Best Burgers,” baby-back ribs, steaks, and Margarita Madness.

The Corner Room Restaurant, corner of Al-len Street and College Avenue, 237-3051. Literally first in hospitality. Since 1855, The Corner Room has served generous breakfasts, lunches, and dinners to the community and its guests. AE, D, MC, V.

Cozy Thai Bistro, 232 S. Allen St., 237-0139. A true authentic Thai restaurant offering casual and yet “cozy” family-friendly dining experience. Menu features wide selections of exotic Thai cuisine, both lunch and dinner (take-out available). BYO (wines & beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.

Damon’s Grill & Sports Bar, 1031 E. College Ave., 237-6300, damons.com. Just seconds from Beaver Stadium, locally owned and operated, Damon’s is the premiere place to watch sports and enjoy our extensive menu. Ribs, wings, burgers, steaks, apps, salads, and so much more. AE, D, MAC, MC, V, Full bar.

Bringing you craft beer and fresh food using local products in a family friendly, casual atmosphere.products in a family friendly, casual atmosphere.

Food & Beer TO GO!Bottles • Cases • Kegs • Growlers

2235 N. Atherton St. State College814.867.6886

www.ottospubandbrewery.com

Locally made

beer soap, candy,

& mugs make great

holiday gifts!

We love People, Beer & Local Foods!

We love People, Beer & Local Foods!

Proudly Serving Our Dedicated, Loyal Customers For 10 Years


The Deli Restaurant, 113 Hiester St., 237-5710, TheDeliRestaurant.com. Since 1973, The Deli has served up New York-style deli favorites on an American menu offering everything from comfort food to pub favorites, all made from scratch. Soups, breads, sauces, and award-winning desserts are homemade here early in the morn-ing folks. Look for its rotating menu of food-themed fes-tivals throughout the year. AE, D, DC, LC, MC, V. Full bar.

The Dining Room at the Nittany Lion Inn,200 W. Park Ave., 865-8590. Fine continental cuisine in a relaxed, gracious atmosphere. Casual attire ac-ceptable. Private dining rooms available. AE, D, DC, MAC, MC, V. Full bar.

Duffy’s Boalsburg Tavern, On the Diamond, Boalsburg, 466-6241. The Boalsburg Tavern offers a fine, intimate setting reminiscent of Colonial times. Dining for all occasions with formal and casual menus, daily dinner features, specials, and plenty of free parking. AE, MC, V. Full bar.

2609 E. College Ave. • State College, PA • 234-9009

We offer wood-fired pizza, fresh homemade pasta, as well as wood-grilled items such as Baby Back BBQ Ribs, homemade meatloaf, various fish and seafood and our soon to be award winning burgers!

www.luna-2.com1229 South Atherton St. • State College • 234-9000

A true neighborhood hangout highly regarded for its popular and authentic New York-style wood-fired pizzaand commitment to quality. Award-winning pizza. and Italian cuisine homemade with only the best and freshest ingredients.

www.faccialuna.com

137 S. Allen Street · 234-5922

Monday: Fajita Rita Day

Classic Double fajitas $12.99 Tuesday:

Burger with Fries $5.99 Wednesday:

Half Order Texas French Fries $2.99, Whole Order $4.99

Thursday: Burger with Fries $5.99


Faccia Luna Pizzeria, 1229 S. Atherton St., 234-9000, www.faccialuna.com. A true neighborhood hangout, famous for authentic New York-style wood-fired pizzas and fresh, homemade It.alian cuisine. Seafood specialties, sumptuous salads, divine desserts, great service, and full bar. Outside seating available. Sorry, reservations not accepted. Dine-in, Take-out. MC/V.

Galanga, 454 E. College Ave. 237-1718. Another great addition to Cozy Thai Bistro. Galanga by Cozy Thai offers a unique authentic Thai food featuring Northeastern Thai style cuisine. Vegetarian menu selection available. BYO (wines and beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.

Gamble Mill Restaurant & Microbrewery, 160 Dunlop St., Bellefonte; 355-7764. A true piece of Americana, dine and enjoy our in-house craft beers in a historic mill. Experience bold American flavors by exploring our casual pub menu or fine dining options. Six to seven beers of our craft beers on tap. Brewers Club, Growlers, outdoor seating, large private functions, catering. Lunch 11:30 a.m.-2 p.m. Mon.-Sat. Dinner 5-9/10 p.m. Mon.-Sat. “Chalk Board Sunday’s” 4-8 p.m. All credit cards accepted.

The Gardens Restaurant at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5090. Dining is a treat for break-fast, lunch and dinner in The Gardens Restaurant, where sumptuous buffets and à la carte dining are our specialties. AE, CB, D, DC, MC, V. Full bar, beer.

Harrison’s Wine Grill & Catering, 1221 E. College Ave. (within the Hilton Garden Inn), 237-4422, www.harrisonsmenu.com. Traditional seasonal favorites prepared extraordinarily. Fusion food, sharing plates, and fresh seafood. Extensive wines-by-the-glass, full bar, moderate prices. Lunch/Dinner. Exquisite catering. MC, V.

Herwig’s Austrian Bistro, where bacon is an herb, 132 W. College Ave., herwigsaus trianbistro.com, 272-0738. Located next to the State Theatre. Austrian Home Cooking. Ranked #1 Ethnic Restaurant 5 years in a row. Eat-in, Take-Out, Catering, Franchising. BYO after 5 p.m., D, MC, V.

Hi-Way Pizza, 1688 North Atherton St., 237-0375, HiWayPizza.com. The State College tradition for nearly 50 years, nobody does it better than Hi-Way! Offering more than 29 varieties of hand-spun pizzas made from scratch offer an endless combination of toppings. Its vodka “flaky” crust and red stuffed pizzas are simply a must have. Hi-Way’s menu rounds out with pasta dishes, calzones, grinders, salads, and other Italian specialties. Eat-in, Take-out, or Hi-Way delivery. AE, D, DC, LC, MC, V. Full bar.

India Pavilion, 222 E. Calder Way, 237-3400. Large selection of vegetarian and nonvegetarian dishes from northern India. Lunch buffet offered daily. We offer catering for groups and private parties. AE, D, MC, V. (call ahead.)

Inferno Brick Oven & Bar, 340 E. College Ave., 237-5718, InfernoBrickOvenBar.com. With a casual yet sophisticated atmosphere, Inferno is a place to see and be seen. A full-service bar boasts a unique specialty wine, beer, and cocktail menu. Foodies — Inferno offers a contemporary Neapolitan brick-oven experience featuring a focused menu of artisan pizzas and other modern-Italian plates. Lunch and dinner service transi-tions into night as a boutique nightclub with dance-floor lighting, club sound system, and the area’s most talented resident DJs. AE, D, MAC, MC, V. Full bar.


Legends Pub at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5080. Unwind with beverages and a casual lounge menu. AE, D, MC, V. Full bar.

Luna 2 Woodgrill & Bar, 2609 E. College Ave., 234-9009, www.luna-2.com. Wood-fired pizza, fresh pasta, wood-grilled BBQ ribs, seafood, burgers, and don’t forget to try the homemade meatloaf! Sumptuous salads and des-serts. Full bar service. Outside seating. Sorry, no reservations accepted. Dine-In, Take-out. MC/V.

Mario’s Italian Restaurant, 1272 North Atherton St., 234-4273, MariosItalianStateCollege.com. Fresh specialty dishes, pasta, sauces, hand-tossed pizzas, and rotisserie wood-grilled chicken all made from scratch are just a few reasons why Mario’s is authentically Italian! At the heart of it all is a specialty wood-fired pizza oven and rotisserie that imparts rustic flavors that can’t be beat! Mario’s loves wine, honored with six consecutive Wine Spectator awards and a wine list of more than 550 Italian selections. Mario’s even pours 12 rotating specialty bottles on its WineStation® state-of-the-art preservation system. Reservations and Walk-Ins welcome. AE, D, DC, LC, MC, V. Full bar.

The Mt. Nittany Inn, 559 N. Pennsylvania Avenue, Centre Hall, 364-9363, mtnittanyinn.com. Perched high above Happy Valley at 1,809 feet, the Mt. Nittany Inn offers homemade soups, steaks, seafood, and pasta. Bar and banquet areas available. AE, CB, D, MAC, MC, V. Full Bar.

Otto’s Pub & Brewery, 2235 N. Atherton Street, 867-6886, www.ottospubandbrewery.com. Our new location provides plenty of parking, great ales and lagers, full service bar, signature dishes made with local products in a family-friendly, casual atmosphere. AE, D, DC, LC MC, V, Full bar.

The Tavern Restaurant, 220 E. College Ave., 238-6116. A unique gallery-in-a-restaurant preserving PA’s and Penn State’s past. Dinner at The Tavern is a Penn State tradition. Major credit cards accepted. Full bar.

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Whiskers at the Nittany Lion Inn, 200 W. Park Ave., 865-8580. Casual dining featuring soups, salads, sandwiches and University Creamery ice cream. Major credit cards accepted. Full bar.

Whistle Stop Restaurant, Old Train Station Corner, Centre Hall on Rte. 144, 15 minutes east of State College. 364-2544. Traditional dining in an 1884 Victorian railroad station decorated with railroad memorabilia. Chef-created soups, desserts, and daily specials. Lunch and dinner served Wed.-Sun. D, MC, V.

Zola New World Bistro, 324 W. College Ave., 237-8474. Zola combines comfortable, modern décor with exceptional service. Innovative, creative cuisine from seasonal menus served for lunch and dinner. Extensive award-winning wine list. Jazz and oysters in the bar on Fridays. Catering. AE, D, MC, V. Full bar.

HUB Dining, HUB-Robeson Center, on campus, 865-7623. A Penn State tradition open to all! Eleven restaurants stocked with extraordinary variety: Star-bucks, Chick-fil-A, Higher Grounds, HUB Subs, Mixed Greens, Burger King, Panda Express, Piccalilli’s, Sbarro, Sushi by Panda, Wild Cactus, and more! V, MC, LC.

Meyer Dairy, 2390 S. Atherton St., 237-1849. Stop and get your favorite flavor at our ice cream parlor. We also sell a variety of delicious cakes, sandwiches, and baked goods.

Westside Stadium Bar and Grill, 1301 W. College Ave., 308-8959, www.westsidestadium barandgrill.com. See what all the buzz is about at Westside Stadium. Opened in September 2010, State College’s newest hangout features mouthwatering onsite smoked pork and brisket sandwiches. Watch your favorite sports on 17 HDTVs. Happy Hour 5-7 p.m. Take-out and bottle shop. Outdoor seating available. D, V, MC. Full Bar. T&G

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2012, I was the overall operations chair.Mimi: How many volunteers did you supervise?Will: As the overall operations chairperson, I

oversaw 750 committee members. As the over-

THON overall keeps perspective on fundraising cause Leading the Effort

Will Martin, a fifth-year Penn State senior majoring in communication sciences and disorders, started volunteering with THON during his freshman year. Origi-nally from Indiana, Pennsylvania, he was drawn to Penn State because of the univer-sity’s programs and student organizations, as well as the school spirit and traditions.

He became involved early on with THON as a member of the operations committee and, in both 2010 and 2011, he served as an operations captain. He was the operations overall chairperson in THON 2012 and was selected this past year as the THON 2013 overall chairperson. In his new role, he will oversee 14 overall committee members and more than 15,000 stu-dent volunteers, and serve as liaison between the university and the Four Diamonds Fund.

Town&Gown founder Mimi Barash Coppersmith sat down with Martin at the Deli Restaurant to discuss his new role with THON, his goals, and the future of fundraising to support the kids.

Mimi: Welcome. You’re the third student I’ve interviewed in all the years of doing this because you’ve got an awesome, huge, important job. Tell me how you ended up getting that job.

Will: I got involved with THON my freshman year. It’s actually a really funny story how I was involved. Freshman year, I lived in East Halls. My neighbor said, “You know THON’s a really cool way to get involved. My sister’s involved, plus it’s a great way to meet people.” So, the day before the application was due, I filled it out and applied for a committee position. I was on the opera-tions committee. They’re in charge of more the behind-the-scenes, setup, and logistical mindset of THON. You can imagine THON takes a lot of planning, especially with the move to the Bryce Jordan Center. We started in the HUB Ballroom in the 1970s, and now, 41 years later, we’re in a 15,000-seat arena, which is pretty cool. Then, in my sophomore and junior years, I wanted to get more involved, so I took a higher role within a captain position on the operations committee. I was the captain for two years. For this past THON

lunch with mimi

Mimi Barash Coppersmith (left) chats with THON overall chairperson Will Martin at the Deli Restaurant in State College.

John Hovenstine


all for operations, I had a committee of captains. There were about 21 captains, and then within them, were 750 committee members.

Mimi: Where do you get the savvy and the knowledge to be able to manage such a big group?

Will: A lot of it is from experience. It’s very fun-ny if you look at the roles that some of our THON chairs have — it’s nothing to do with their majors. My major is speech language pathology, so I want to be a speech therapist. Not really much into any-thing in terms of logistics or event management.

Mimi: But it’s caring.Will: It’s caring, yes. Mimi: What is the most significant piece of

your experiences so far in these four years?Will: Probably this past year leading such a

large group of people. As a captain, I was respon-sible for leading a group of 30, and then it jumped from 30 to 750, which is a very steep curve. Lead-ing those people, but then at the same time, ex-periences during THON weekend, like running a 46-hour event, is something that’s very much unheard of across the country.

Mimi: To what extent is it totally student-run and to what extent a support of university and people within? Tell us a little bit about that.

Will: THON prides itself in being a student-run philanthropy, but obviously we’re affiliated with the university. We do work with the univer-sity on a number of things.

Mimi: With the development office?Will: Yes with the development office. Vice

president Rodney Kirsch is a great guy. I work with him frequently — just keeping him in tune to what THON is doing. As one of the largest do-nors to the university, we really want to ensure that the university knows what THON is doing. At the same time, the university is updating us on what they’re doing within development.

Mimi: You’re learning on the job.Will: Yes, we’re learning on the job. The fact

that we can track our donations and ensure that we know we’re giving 96 percent of our raised funds to Four Diamonds Fund each year, it shows that we’re one of the top nonprofits. Working with the university is a lot of mutual respect, but at the same time understanding our goals.

Mimi: Do they help establish boundaries?Will: A lot of times it’s just keeping in check. There

are some times where THON has to rely on the univer-sity in terms on decisions. There are 15,000 students, so I work with the student affairs office and vice president Damon Sims. THON’s really lucky to have him as well.

Mimi: You have now completed your three can-ning weekends.

Will: Canning is an important part of the THON community. It’s a physical way that students can sup-port the Four Diamonds Fund. A lot of times the trouble is having the physical impact with the fam-ily. The families are being treated far away in Hershey. For those students that are at University Park campus, it gives them the opportunity to stand out in the cold and can to support the Four Diamonds Fund and sup-port these children. The biggest thing was thinking about that, but at the same time, student safety. Noth-ing is more important than our volunteers’ safety. We want to ensure that no student is going to feel the pressure to can, or not going to feel that they need to travel in unsafe weather. We felt that the culture change would be important to have them in the fall. The university supported our decision based off of re-cent events. We did work with the university to give them ideas and they gave us some great feedback, just to ensure that we were making the right decision.

Mimi: To what extent are you running into lo-cal regulations?

Will: We work very closely with munici-palities and the local townships and boroughs of Pennsylvania. We work with the police and, for all of our canning weekends, our volunteers must register where they’re going to be located across the state, across the northeast, so we know where each of our volunteers is registered. So, it could be Philadelphia, Pittsburgh, Erie, or as far south as Virginia. Knowing which town-ships they are in allows us to pinpoint which or-ganization it is so we can contact or notify them if there are any problems. We also have a list of municipalities and townships that say they don’t want volunteers here because they don’t approve of it. We have a very systematic approach.

Mimi: I notice that you’re a member of the Student Alcohol Advisory Committee. Let’s switch for a moment away from THON and talk about the magnitude of that problem.

Will: Not only just from a student perspec-tive, it’s a very interesting culture change. I came in the fall of 2008, and seeing Penn State from my freshman year to where we are now, and student drinking has clearly become a problem during my four years here. It was bad my freshman year, and now I think there have been progressive steps toward making it more of an issue and really recognizing that and put-ting the responsibility within the students ap-propriately.


Mimi: What kind of steps of progress might we be making?

Will: The biggest thing is really putting the re-sponsibility within the students, and really giving them the feeling that they’re individual adults. One of the biggest struggles is that students don’t want to be told what to do. Yes, you’re a student, but you’re an adult. It’s time to make decisions on your own. It’s important that you make the proper decisions that uphold your values. At a university like Penn State, it’s a huge challenge. I don’t think it’s going to be something that’s going to happen overnight — it’s a culture change that will take a good amount of years with the right effort. This committee that I sit on consists of students and some faculty members as well, so it has the best perspective.

Mimi: Does student affairs sit on the committee?Will: Yes, as well as members of residence life and

housing to get the on-campus and off-campus view-points. This committee really takes great steps, and I applaud student affairs for really trying to get the student opinion because that’s really important. It’s important that they get the student thought as well before making any decisions.

Mimi: When you look at THON … THON proves that kids can do whatever they want to do

when they decide to do it. I’m sure there’s no one who ever imagined THON would turn into an over $10 million enterprise. To what extent has the texting and the online community jumped?

Will: Online giving is really where the future of THON has come from. Our jump from $9 million to $10 million is very much from online giving. It’s an easy way to donate — you can do it from your home.

Mimi: And the world is your target.Will: Yes, we’ve seen donations from all 50

states and five other countries, which is really cool.Mimi: How do you communicate with all of

those different people during the year?Will: Anyone that donates, we collect their

names within a database. We do a lot of mailers that go out throughout the year to previous donors, so if someone’s donated last year, they will receive a mailer and also be solicited for future donations if they still want to get involved. One thing we’re really trying to focus on is the parent who donates to THON whose child goes to school for four years — we really want to show that we still communi-cate with them after their child graduates.

Mimi: Are there any studies on whether they keep giving?

Will: That’s one thing we’re trying to improve


on — our data. It’s always a challenge. It’s funny to think that THON is very much a structured, professional nonprofit, but every year what makes it unique is that we have new leadership. There are new students coming in.

Mimi: That’s probably what makes it so successful.Will: Yes, and the transition process, from

what you can imagine, is very intense. You have to pass on the wealth of knowledge to new lead-ers, who are always taking a vision from one committee to a vision on a new committee.

Mimi: What is your goal for this year?Will: I’m over halfway within my role. Since

April, one of my biggest things was student in-volvement. We have around 15,000 student volunteers, but so many more students try to get involved. I really want to ensure that they have a greater experience as a student volunteer. This year, Penn State has the largest freshman class in history at the University Park campus — I believe it was a little bit below 8,000. I really wanted to ensure that those students have a great experience because they are the future of our organization. Somewhere within East Halls, Pollock Halls, or West Halls is the future overall chair of THON,

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and I want to ensure that they have the best expe-rience that they can. Another goal is networking with Penn State alumni. We have such a strong connection with the alumni, but at the same time, really outreaching to the country. One of the big-gest obstacles is getting out of the tri-state area. Trying to connect with California, we can really use the California alumni association.

Mimi: What you’ve done through the years is phenomenal! It’s just on a roll.

Will: The exponential growth factor of see-ing that in 2008 we raised $6 million and now, in 2012, we raised $10 million. That growth is huge!

Mimi: One thing you have going for you is lots of people graduate who are THON people, and they give to the total of future giving. Do you have any statistic of what part of your con-tributions you expect online?

Will: If you look at our summary of fundrais-ing, we were over $9.2 million of gifts from indi-viduals, so that’s the majority of our fundraising. Second is corporate donors.

Mimi: Thank you so speaking with me and good luck with THON this year.

Will: Thank you. T&G


guide to advertisers

ATTRACTIONS, EVENTS,

ENTERTAINMENT Bob Perks Fund ..............................23

Bryce Jordan Center .....................87

Center for the Performing

Arts ................... Inside Front Cover

Coaches Vs. Cancer ................... 107

Palmer Museum of Art ...................78

State Theatre ............................ 50, 85

Toftrees Resort ................................28

AUTOMOTIVEDix Honda .........................................49

Driscoll Automotive ......Back Cover

Joel Confer BMW ............................16

BANKS, FINANCIAL

SERVICES Diversified Asset Planners ...........35

Frost & Conn Insurance .................. 4

Kish Bank ..........................................13

Penn State Federal Credit

Union ..............................................83

State College Federal Credit

Union ..............................................81

Vantage Investment

Advisors LLC ................................70

BELLEFONTE SECTIONConfer’s Jewelers ...........................21

Mid State Awning & Patio

Company .......................................21

Penn State Federal Credit

Union ..............................................21

Pizza Mia............................................20

BOALSBURGA Basket Full ....................................31

Boalsburg Apothecary ..................31

Duffy’s Tavern ..................................30

Federal House Gift and Garden ....31

Natures Hue .....................................30

N’v ........................................................30

Tait Farm Foods ...............................30

BUSINESS, INDUSTRY Blair County Chamber Of

Commerce ....................................75

CBICC .................................................19

DININGAutoport .............................................99

Bella Sicilia .......................................81

Chili’s Grill & Bar .............................96

Cozy Thai Bistro ........................... 104

Damon’s Grill ....................................99

Dantes ................................................93

Faccia Luna ......................................96

Gamble Mill Restaurant.................98

Harrison’s Wine Grill &

Catering ...................................... 101

Herwig’s .............................................99

Hotel State College ........................94

India Pavilion ....................................98

Luna 2 ................................................96

Meyer Dairy Store & Ice Cream

Parlor ..............................................99

Otto’s Pub .........................................95

PSU Food Services

(Hub Dining) .................................97

Tavern Restaurant ............................. 1

Wegmans........................................ 100

Westside Stadium ...........................98

Whistle Stop Restaurant ...............99

Zola New World Bistro...................98

EDUCATIONThe Pennsylvania Cyber Charter

School ............................................11

HOLIDAY GIFT GUIDEAce Hardware of State College ...55

Aurum Jewelers & Goldsmiths ....59

Bare Foot ...........................................61

Blair Plastic Surgery ......................59

Confer’s Jewelers ...........................55

Conklin’s Corner .............................57

Country Heart Gift Shoppe ..........64

Gardner’s Candies .........................55

Goot Essa ..........................................57

Home Reflections............................63

Jack Harper’s ...................................57

Mount Nittany Vineyard &

Winery ...........................................61

Nittany Mall .......................................52

Palmer Museum of Art ...................61

Room Doctor ....................................61

Seven Mountains Wine Cellars ....53

Spa at Kenlee ..................................59

State Amusement ...........................63

The UPS Store #5642 ....................63

Woolrich Company Store .............65

LODGING Hospitality Asset Management

Company .......................................95

Penn State Hospitality ..................... 4

MEDICAL Envision Laser Center ...................15

HealthSouth/Nittany Valley Rehab

Hospital ..........................................50

Mount Nittany Medical

Center ........................................3, 23

The Circulatory Center .................... 9

PRINTING, COPYING, MEDIAPenn State Public Broadcasting

(WPSU) ................................... 74, 84

REAL ESTATE, HOUSING Berks Homes....................................16

Chambers, Scot-Keller

Williams ..........................................43

Kissinger Bigatel & Brower ..........14

Lions Gate Apartments .................40

Perry Wellington Realty

Inside ........................... Back Cover

Ring, Nancy-RE/MAX ....................25

RETIREMENT SERVICES Foxdale Village ............................. 103

Home Instead Senior Care ..........27

Presbyterian Senior Living ............. 8

Village at Penn State........................ 2

SERVICES Centre County Children & Youth

Services .........................................48

Centre County Women’s Resource

Center .............................................17

Centre Elite Gymnastics, Inc ......... 4

Goodall & Yurchak..........................23

Handy Delivery ................................75

Happy Valley Optical .....................83

Hoag’s Catering ..............................49

Hoy Transfer .....................................48

Koch Funeral Home .......................48

McQuaide Blasko ............................. 7

P2P Computer Solutions ..............18

Penn State Intercollegiate

Athletics .........................................29

Red Cross ...................................... 104

Tire Town ...........................................34

SHOPPING, RETAIL Collegiate Pride ...............................40

Degol Carpet ....................................70

Moyer Jewelers ...............................41

Penn State Bookstore ...................77

Squire Brown’s ................................28

VISITOR INFORMATION Central PA Convention & Visitors

Bureau............................................12


A copy of either of these photos may be obtained with a $75 contribution to the Salvation Army of Centre County. Contact Captain Charles Niedermeyer at 861-1785. You can select any size up to 11-inches wide.

The State College Photo Club meets on the third Monday of each month at 7:30 p.m. at Foxdale Village Auditorium. Guest and new members are welcome.

The State College Photo Club provides photo enthusiasts with the opportunity to share their passion for photography with others and to provide an environment for learning and developing new skills. The club welcomes individuals from amateurs to professionals. One of the club’s activities is to hold a monthly competition. Town&Gown is pleased to present the winning images from the club’s competition.

Shown this month are the first-place winners from the judged September meeting competition.

Visit www.statecollegephotoclub.org for more information about how to join.

> “Summer Reflections” by Gregory Luna

“I worked all summer in the southwestern US where I had plenty of opportunities

to capture beautiful landscapes. The summer monsoons are my favorite time of

the year and they can intensify dramatic landscapes. I stopped at Little Molas Lake near Silverton, Colorado, in mid-July and captured the reflection of building clouds on the lake. Merging several exposures on the computer conveys

the beauty of that summer afternoon.”

September Meeting First Place: “Reflections” Theme

< “Abandoned Steel Mill” by Michael Turns

“I took this image around sunset at the abandoned Bethlehem Steel plant in Bethlehem, Pennsylvania. The warm light added to the richness of the red in the rust of the old tower. While beautiful, it was also sad to visit the remains of a plant that once

employed thousands of people. I captured the image with a mirror-less digital SLR by Sony, which combines the compactness of a point-and-shoot with the sensor technology of a larger camera.”employed thousands of people. I captured the image with a mirror-less digital SLR by Sony, which

September Meeting First Place: Open Category

State College Photo Club’s Winning Photos

www.cvcpennstate.org

Coaches vs. Cancer

Saturday, January 26, 2013Bryce Jordan Center

Game Tipoff – 12:00PM

Band Together is back! Join your Penn State Nittany Lions, the Penn State Coaches vs. Cancer committee and your local American Cancer Society in support of cancer

patients and survivors in our region by attending the PSU men’s basketball game against the Buckeyes.

Purchase a special T-shirt for $10 at the door. The Band Together event will also feature a Silent Auction of sports and

celebrity memorabilia on the BJC concourse. Auction begins when the doors open at 12:00pm.

All proceeds from T-shirt sales and the auction benefit CVC.

Doors open at 11am

Vs.


snapshot

Dreaming of a White WinterTussey manager hopes for more snow this seasonBy Cara McShane

Sue MatalavageSue Matalavage has been skiing for much of her

life. Having grown up in upstate New York, she picked up the sport at the age of 12, and now, 40 years later, she’s running the ski show — and other attractions — as Tussey Mountain’s office manager.

“Tussey may not be the steepest and the tallest mountain,” she says, “but it’s affordable and a lot of fun.”

Matalavage graduated from college with a de-gree in sociology, and she went to work at Greek Peak Mountain Resort in Cortland, New York. She then held a position as marketing and sales director at Deer Run Village in the Catskills. In July of 1987, she ended up at Tussey Mountain because her husband, whom she was engaged to at the time, came to work in the ski school.

“We thought it was a cool area to live,” she says. “It’s a great place.”

When the couple arrived, Tussey Mountain wasn’t quite how it is now. Matalavage has helped, and watched the attraction grow into what it is today.

Tussey Mountain offers 50 acres with three ski and snowboard lifts and seven slopes. The mountain’s snowmaking system and slope light-ing cover 90 percent of the terrain.

Matalavage is responsible for developing the re-sort’s method of organizing ski packages, including preseason sales that give customers a discount. She manages the office year-round, works on the finan-cial end of things, and makes sure everyone is on the same page. Depending on the time of year, her duties can change from day to day.

In the winter, she manages the winter sports — skiing, snowboarding, and snowtubing — that take place on the mountain. Snowtubing offers visitors a nice alternative to skiing and snowboarding. Matalavage calls it “a fast and exhilarating activity,” and Tussey offers group packages to churches, Boy and Girl Scout troops, fraternities, sororities, and other orga-nizations.

Although Tussey Mountain has been affected by the last few mild winters, Matalavage says that the only thing to do now is move forward. Last year was the worst year Tussey has had since she began work-ing there. Temperatures weren’t cold, and Mother Nature just wasn’t producing natural snow.

“There was nothing we could do about it,” she says. “We were fortunate to get two months of skiing out of it.”

Matalavage, who calls herself a “firm believer in optimism,” says that they expect an average or above-average season this winter.

“Every day was a struggle,” she says of last ski sea-son, “but it doesn’t do you any good to talk about last year. Life goes on. … I expect the upcoming sea-son to be at least a normal or average winter — cold temperatures for us to make snow and at least a few snowfalls that require us all to shovel!” T&G

Most memorable vacation: “My most memorable vacation was two years ago during spring break. We went to Gore Mountain in New York and it snowed 18 inches on the way up. We got stuck going to the house we rented with some friends. We skied some great powder the first day and had a great time. All my kids as well as my husband and friends ski pretty well, so it was many days of great skiing!”Favorite book: “Love to read but don’t have tons of time to do … The Girl with the Dragon Tattoo.”Favorite thing to do in State College: “I am an avid runner, so running here is great. Hiking and skiing are also top on my list. There are way too many fun things to do to choose one. Going to PSU soccer games, concerts, movies ... out to eat.”

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814-273-1446

1360 Eisenhower Blvd. Suite 406Johnstown, PA 15904

814-619-0256

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Town&Gown Dec 2012

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Transcript of Town&Gown Dec 2012