Lehigh Valley Marketplace May/June 2022 by Meris, Inc.

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HA V E S OM E P IE, SAL L Y. Y OU D ESERV E IT .

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contents MAY / JUNE 2022

PRESIDENT

Matthew J. McLaughlin

CREATIVE DIRECTOR

DEPARTMENTS

FEATURES

ACCOUNT DIRECTOR

12 P RIDE OF PLACE Kitchen Magic

22 When Stoke Strikes

LEAD DESIGNER

18 H OT TICKET Ross Plants & Flowers

Scott Westgate Scott Rarick

Melissa Lascala

GRAPHIC DESIGNERS Chelsea Gassert Mounir Mulhem

PHOTOGRAPHER Ryan Hulvat

ACCOUNT MANAGERS

40 G OOD TASTE Blue Grillhouse 46 L OCAL COLOR CMSK Collaborative

Amanda Liddick Beth Pritch

52 M AKING A DIFFERENCE Sit, Stay, Heal

CONTRIBUTING WRITERS

58 DINING GUIDE

Lenora Dannelke Frederick Jerant Kathryn M. Van Druff

62 SNAPSHOT

PUBLISHER

Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com

Meris, Inc. produces an average of 81,944 copies of Lehigh Valley Marketplace® 10x annually. The U.S. Postmaster distributes the majority of these copies. If you do not wish to receive this publication or you are moving, please send us a note with your current mailing label to the above address. Address changes and comments can also be received at publisher@meris. com. Lehigh Valley Marketplace® is a trademark of Meris, Inc. Reproduction in whole or in part without permission is prohibited.

52 MAKE A DIFFERENCE PREVENTION OF CRUELTY TO ANIMALS MONTH

MAY / JU N E 2 02 2

26 Cooking 101: Putting Your Best Pasta on the Plate 34 A Custom Micro Wedding with Local Flavor

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Kitchen Magic BY FRED JERANT

MAY / JU N E 2 02 2

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veryone knows the legend of Apple’s humble garagebased origins. Full-service kitchen remodeler Kitchen Magic, headquartered in Nazareth, has a similar tale to tell—but this one’s actually true. The company began in a “mole hole!”

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LEH I G H VALLE YM AR K E T PL AC E .C OM

pride of place

IT’S ALL IN THE

details

Rewind to 1979. According to James Mayers, Assistant Vice President of Operations, company founders Jost (“Joe”) and Reine Fleck had been operating a basement waterproofing business. A particularly dry year put a severe crimp into it, and the Flecks sought a different income stream. They chose cabinet refacing—a home improvement method that can substantially refresh a kitchen without the time and expense of installing completely new cabinetry. Existing cabinet frames are reinforced with a layer of plywood topped with a veneer of actual wood or laminate material, carefully colormatched to the new doors and drawer fronts. Complementary hardware and molding finish the look. It’s a concept that makes sense. “Eighty percent of what you see in a typical kitchen is the doors and drawers,” said marketing manager Linda Fennessy. If the cabinetry itself is still solid, there’s little point in tearing it out. And refacing is a permanent solution. Joe developed an application method that was so reliable, he offered a “lifetime of home ownership” warranty. The company’s first office was in a floodprone basement in Allentown, a cramped spot that Joe referred to as “the Mole Hole.” He announced the business with a pricey gamble— full-page newspaper ad—that paid off. Today, the mole hole is long gone; after several relocations, Kitchen Magic settled into its current headquarters in Nazareth in 2010—and that represented a major change for the company.

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“It’s the first building the company has owned,” Mayers said. “For years, we operated in rented facilities, in scattered locations. Even when we were in a single office complex in Phillipsburg, our offices were on the second floor of one building, while our fabrication shop was in another. Now, all of our operations are in one 62,000-square foot facility.” While its heart may be in one place, its sales operations cover New Jersey, New York, many

CONVENIENT, COUNTRY LIVING of the New England states and Delaware. Its scope of products and services has likewise expanded to include all aspects of kitchen remodeling—from simple refacing jobs to building and installing completely new cabinets, shelves, countertops, backsplashes and floors.

7 Miles from Rt. 22 & 78 Municipal Water & Sewerage Parkland School District

Other companies may tell you they ‘go the extra mile’ for customers. But at Kitchen Magic, we go the extra five miles!

18 610.767.50

DEPOSIT DEPOSIT

DEPOSIT SOLD DEPOSIT

DEPOSIT

SOLD

DEPOSIT

SOLD

DEPOSIT

Unlike its competitors, Kitchen Magic relies on in-home sales. Rather than requiring its customers to travel miles to a showroom, Kitchen Magic’s team of 30 sales reps visits pre-qualified candidates to make their presentations.

HOME YOUR NEW

DEPOSIT

One example is its embrace of “lean manufacturing” procedures and processes. “One of the main principles of lean manufacturing is to protect jobs, not eliminate them,” Mayers said. “It emphasizes becoming more efficient, so there will be more time available for job training and learning about overall operations.” Kitchen Magic’s openbook management technique helps employees better understand how their own performance contributes to the company’s fiscal health. “When employees are invested in the process, when they’re more engaged, they become sort of like owners themselves,” Mayers said.

DEPOSIT

But that doesn’t mean Kitchen Magic operates in a familial bubble. “We realized the importance of building this business beyond just the family members,” Mayers said. “It’s a good way to bring in new ideas and new approaches.”

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PHASE III

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Kitchen Magic is still a family-owned company. “Joe and Reine wanted to have a business that they could pass along to their daughters, Cindy, Renate, and Lotte, which are all Senior Vice-Presidents,” Mayers said. “They grew up with Kitchen Magic, and they have a real love for it.” President Brett Bacho is married to Lotte, and her sisters Renate Sprung and Cindy Purcell are deeply involved in its operations as well.

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pride of place “Basically, we bring the showroom to you, with samples of doors, countertops, tile, drawer pulls and hinges and other hardware,” Mayers said. “You can get a better idea of how each component will look in your own home that way.” And while “in-home sales” may conjure images of loud, pushy sales reps who won’t take “no” for an answer, Kitchen Magic’s staff uses no high-pressure tactics. “Even if you’re just thinking about a kitchen makeover, call us,” Fennessy said. “The presentation lasts between 45-60 minutes, and there’s no obligation.” Kitchen Magic also maintains a traditional showroom, which offers appointment-only visits. That low-key approach is extremely effective; Mayers said fiscal 2017 revenues were over $27 million.

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Our customer service team works tirelessly to assist our customers throughout the installation process. They handle every aspect from delivery of materials to fabrication scheduling to installation. It’s a huge undertaking, but our staff makes it look easy.” After a project is sold, a drafter comes into the home and takes precise measurements for each door to ensure a seamless fit later. Kitchen Magic doors are constructed with an engineered furniture grade core that is thermally fused with a maintenance-free covering (in over a dozen colors and woodgrain choices). Fennessy added that Kitchen Magic’s products are American-made, reducing concerns about lower quality standards or volatile organic compound (VOC) off-gassing.

the sky’s the limit! 16

MAY / JU N E 2 02 2

Kitchen Magic’s attention to detail and followthrough results in high levels of customer satisfaction. “I’ve heard from happy customers over and over,” Fennessy said. “They’re delighted that they got everything they wanted – even when they asked for changes in mid-stream – and that our installers were so respectful of their homes. But that’s part of what we are. We want to be sure every

Keebler has Ernie; Frosted Flakes has Tony the Tiger. But since the company’s founding, Kitchen Magic’s mascot has been the humble gnome. Those bearded little fellows are known throughout Europe for their many fine qualities – they’re creative, industrious, take a good deal of pride in their work. And while they’re never seen by humans, the results of their labors are outstanding. Little wonder, then, that Jost and Reine chose the gnome to represent Kitchen Magic’s commitment to high-quality craftsmanship. Reine’s late father, Stanley Waite, was a professional commercial artist. In 1979, he created the illustrations that adorn Kitchen Magic’s logo to this day. Come to think of it, gnomes are also rumored to live underground—perhaps they were looking after Joe when he was working in the “mole hole!” customer has a positive experience. These homeowners entrust us with a big part of their homes, and we honor that trust. Other companies may tell you they ‘go the extra mile’ for customers. But at Kitchen Magic, we go the extra five miles!” It’s earned other recognition as well. Qualified Remodeler has named Kitchen Magic to its Top 500 list for the past 14 years, and named it “#1 in kitchens” in 2018 – the fourth time the company’s earned that spot. It’s been listed in the Best of Houzz (an online community dedicated to architecture, interior design and decorating, landscape design and home improvement) every year since 2014, and appears on the “Lehigh Valley’s Top Workplaces” list.

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Vase $90on turtle figurine $55.95 Gnome

Hanging wood planter $13.95 Chive pot with succulent $14.95

VW Bug birdhouse $21.95

Life is a garden cat $24.95

Various planters with plants $19.99 each

LEH I GI G HH VALLE AR KK E ET T PL E E.C.C OM LEH VALLEYM YM AR PLAC AC OM

19 19

hot ticket

Snail and frog planter plants sold separately

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Ross Plants & Flowers take pride in showing their customers an unprecedented variety and service for all your indoor and outdoor natural home décor.

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WHEN STROKE

STRIKES

MAY / JU N E 2 02 2

WE ALL NOTICE CERTAIN THINGS WHEN WE’RE OUT ON THE ROAD. For Doris Hunsicker, one of those things was Lehigh Valley Health Network’s (LVHN) Mobile Stroke Unit. It was summer 2021, several months after her husband Tom’s first stroke, in November 2020. She saw the stroke unit on Route 309 and recalled being pleasantly surprised it existed. It stuck with her.

PLAYING CARDS WHEN STROKE STRIKES Fast forward several months. It was just over a year to the day after Tom’s first stroke. Tom and Doris were playing cards with friends in Whitehall when Tom’s head suddenly dropped to the table and his speech became incoherent. Doris instantly knew stroke had paid another unwelcome visit. She asked their friends to call 911 right away – and request the stroke unit. The Mobile Stroke Unit arrived not long after the first responding ambulance. Back at Lehigh Valley Hospital–Cedar Crest, Neurologist Adam Edwards, MD, with LVH Neurology–1250 Cedar Crest, was already gathering medical history on Tom and was able to access Tom’s medical records, including from the November 2020 stroke when Tom was treated at wLVH–Muhlenberg. “By the time he was in the ambulance, I knew his [medical] history,” Edwards says.

WHAT’S IN THE MOBILE STROKE UNIT The stroke unit is equipped with a camera that doctors like Edwards at LVHN stroke centers can operate to monitor what’s happening and direct initial treatment. They have direct communication with the stroke unit crew, which also can perform a computed tomography (CT) scan so doctors can get a view of what’s happening inside the patient’s brain. Communication with doctors also provides information on which type of stroke center – primary or comprehensive – is best for the patient under the circumstances. For Tom, 79, the CT scan pointed to the need for a clot-busting drug, and it was administered before he even reached LVH–Cedar Crest. “It’s like bringing the ER right to the patient,” says Mark Graber, CRNP, a certified registered nurse practitioner and pre-hospital registered nurse with the

LEH I G H VALLE YM AR K E T PL AC E .C OM

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stroke unit. “The sooner you can open the clot up, the better. That’s the whole key. Getting treatment sooner helps reduce the potential for lasting effects.” For stroke victims, time is brain. Edwards said 30,000 brain cells die every second they are deprived of oxygen-rich blood. It’s estimated the brain has about 86 billion nerve cells and billions of other types of cells. In Tom’s case, he received the clot-busting medicine about 42 minutes after the onset of his symptoms and within 20 minutes of the mobile stroke unit’s arrival. “Those are amazingly great times,” he says. Edwards says calling 911 is the right thing to do to get stroke victims help faster. “Never, ever try to drive them [stroke victim] to the hospital,” Doris says. “Get an ambulance. That is number one.” The Hunsickers are grateful for the mobile stroke unit and Tom’s care at LVH–Cedar Crest, a comprehensive stroke center.

NOT AVAILABLE EVERYWHERE The stroke unit was the first in Pennsylvania when it debuted in 2019. Graber said the only other mobile stroke unit in the state is based in Philadelphia. The Hunsickers say they find many people don’t know about it and are eager to spread the word. However, it is important to note that the unit does not operate everywhere within the LVHN footprint.

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It currently has agreements with and assists on stroke calls with Cetronia, Lower Macungie and Boyertown ambulance companies. While the resulting response area is fairly large and includes Whitehall where the Hunsicker’s were

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playing cards, it does not include Schnecksville, where the Hunsicker’s live. The mobile stroke unit is based at Cetronia Ambulance Corps. It either responds directly to the patient’s location, along with EMS, or will rendezvous with EMS on the way to the patient. In areas where the stroke unit is not available, the EMS unit is in communication with the stroke center to provide life-saving support during transport.

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GREAT TREATMENT, GREAT OUTCOME Doris recalled checking the couple’s will as she got ready to visit Tom in the hospital the following day. When she and their daughter walked into his room, he plainly said, ‘Hi, how are you?’ Doris was stunned. “I didn’t know what I would find. We were in shock,” she says. “They were excellent with him.” Tom’s first stroke affected his balance and ability to walk, and he underwent rehabilitation. He recalled seeing other patients in rehabilitation where strokes left them without the use of their hands or limbs. “I felt very fortunate, on this second stroke, to come out of it like I did. I was fortunate to be in the right place,” Tom says, adding the second stroke affected the other side of his brain from the first. He was discharged home after three days and is doing well. The last two Novembers haven’t been kind to him from a health perspective and to use a card term, he and Doris aren’t hoping for three of a kind. “We’re not looking forward to November this year,” says Doris with a nervous chuckle. Find out more about LVHN’s Mobile Stroke Unit at lvhn.org/medical-services/mobile-stroke-unit

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LEH I G H VALLE YM AR K E T PL AC E .C OM

Cooking 101

P U T T IN G YO UR BE S T

pasta ON

T HE PL AT E BY LENORA DANNELKE

MAY / JU N E 2 02 2

ooking doesn’t get much easier than dropping pasta in boiling water, right? Well, yes, if adequate attention is paid to details. Otherwise, the resulting product can be mushy and under-flavored instead of chewy and flavorsome. Your mouth will appreciate the difference.

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Cooking 101

IF M AK I N G F R E SH PA S TA AT H OM E , D OYL E WAR N S A G AI NS T P U T T I NG

salt

IN T H E D O U G H.

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“I like a good semolina pasta,” says Shawn Doyle, chef and owner of Savory Grille, where all pastas are made in house. “It makes a difference in flavor and the amount of protein. And it’s a very firm pasta that will hold up to water and to sauces.” Although he recommends crafting homemade pasta, there are occasions when the home cook just wants to grab a fast box of curvaceous cavatappi or fusilli. In that case, avoid generic brands of pasta – which deliver less texture and protein – in favor of imported Italian products that incorporate durum wheat semolina. Look for De Cecco or Barilla, both of which are widely available, or track down harder-to-find Afeltra or Setaro pasta.

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Cooking 101 WH EN D R AI NI NG T H E PA S TA ,

be sure to RE SER V E

SOM E OF T H E C O OK I NG WAT ER .

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If making fresh pasta at home, Doyle warns against putting salt in the dough. “It’s going to firm it up, but it’ll fight you when you roll or extrude it,” he says. (Salting the cooking water allows the salt to be fully absorbed into the pasta for a properly seasoned taste.) To add color and taste to pasta, this chef relies on powdered vegetables, such as red beets, carrots, and spinach – and also herbs. Although some pasta recipes specify adding chopped fresh parsley, dill, or other options to the dough, he eschews these “flecks” because they “create a void where the pasta can’t stick to itself.” Powdered products are available commercially, but do-ityourselfers can dehydrate and grind their own. The powder replaces a proportionate amount of flour used in the recipe. Before the pasta hits the water, get the proportions right: Cooking 1 pound of pasta requires 4 to 5 quarts water, preferably in an 8-quart pot. (Using insufficient water promotes stickiness.) Bring the water to a rolling boil, add 1 1/2 to 2 tablespoons salt – Doyle’s preference is kosher or sea salt – and let it return to a full boil. Toss in the pasta and stir for the first minute or two to prevent clumping. For commercial pasta, cook about 1 minute less than specified on the package for al dente – “to the tooth” – results. For casseroles or other dishes that require further cooking, reduce the time by 2 to 3 minutes.

When draining the pasta, be sure to reserve some of the cooking water. The starchy liquid is ideal for stirring into sauces, from Bolognese to pesto, because it can simultaneously dilute and thicken. And it serves as the key ingredient in creating cacio e pepe – a quick and amazingly comforting rustic dish. Never rinse the pasta after draining as this removes the starch that helps to give clinging power to sauces. In this instance, being “clingy” is a deliciously positive attribute. LEH I G H VALLE YM AR K E T PL AC E .C OM LEH I G H VALLE YM AR K E T PL AC E .C OM

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Cooking 101

B A SIC HOMEMADE PA S TA

MAY / JU N E 2 02 2

together đÿĂĔÿēă ēĎ ēĆă čăėē ÿĂĕăčēĔđă‫ܣ‬

INGREDIENTS 8 oz. all-purpose flour 6 eggs 1 1/2 tsp. olive oil 1 T whole milk

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DIRECTIONS Incorporate all ingredients in a food processor. Transfer the dough to a lightly floured cutting board or clean table and knead for several minutes until a tight ball that is firm but pliable forms. Wrap dough in plastic wrap and allow to rest at room temperature for 30 minutes. Roll the dough through a pasta machine until desired thickness is achieved. Pasta in sheet form may be used to make ravioli or cut into whatever shape is desired, from narrow strands of capellini to wider fettuccine or broad pappardelle noodles. Cooking time varies by the thickness of the pasta, though fresh pasta takes much less time than dried varieties to achieve al dente firmness. So don’t walk away from the stove, and keep taste testing for justright toothsome texture. Serve with your favorite sauce.

YIELDS 1 POUND Recipe courtesy of Savory Grille

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micro A CUSTOM WEDDING w i th loca l flavor BY LENORA DANNELKE

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n the way to creating a photo shoot about micro weddings – one that would highlight local resources – this artimitating-life replication morphed into an actual marriage ceremony for Beth Anna Raynock. As the chef and owner of Bethlehem-based Local Mama Catering, she had seen requests for downsized weddings gain traction in recent times and wanted to promote this option. LEH I G H VALLE YM AR K E T PL AC E .C OM

Although micro weddings, typically from 20 to 40 guests (with wiggle room at both ends), have been in existence long before health-based social restrictions began to impede matrimonial plans, the advantages of these intimate events have secured them a solid place in wedding culture. Less planning stress and more flexibility, especially in budgeting, are significant advantages – and with fewer attendees, menus and other elements might be upgraded to higher levels of indulgence. After securing a photo shoot locale, Raynock then moved on to selecting a variety of vendors to feature. When it came time to cast models for the happy couple, her long-time partner Frank Pavlick declared, “I want to be the groom!” Together they made a spontaneous decision to tie the knot themselves, which took the photo shoot planning in a far more personal direction.

PHOTO BY LAUREN DRISCOLL PHOTOGRAPHY

36 MAY / JU N E 2 02 2 36 MAY / JU N E 2 02 2

In early 2020 Raynock and Pavlick had traveled to Finland, the homeland of her maternal grandmother. While the culture, traditions, and stark beauty of the Finnish landscape in winter were entrancing, the chef found lasting inspiration in the country’s cuisine. She began experimenting with classic dishes at her business and designed a Finnish-inspired menu for her wedding.

For openers, she and her team prepared Finnish Salmon Soup with Rye Toast, with the bread supplied by Arctic Swan Bakery in Easton, and Handmade Flaky Beef Pasties, a puff pastry specialty requested by her grandmother. The entrée featured Brown Butter Elk Ribeye Steak – the requested reindeer steaks were not a legal option, but Saylors & Co. meat purveyors in Hellertown found an appropriate substitute – served with Primordia Farm mushrooms, lingonberry reduction, and tri-color butter dill potatoes, also locally sourced. The meal was served on disposable and biodegradable palm plates with a wood-like appearance. Huma Usmani, owner of Cake As Canvas bakery in Bethlehem, crafted a stunning gluten-free and low-glycemic Almond Cardamom Cake layered with lingonberry filling and buttercream frosting. Black River Farms, an estate vineyard and winery in Bethlehem, supplied wines, and their in-house Wardog distillery furnished spirits. The venue, Fox and Finch Studio, provides a one-of-a-kind and highly adaptable setting for micro weddings of up to 40 guests. Located in a one-time garment factory in Fountain Hill, the 1,500-square-feet of space available for events boasts a rustic character, with abundant natural light, high exposed ceilings, naturally distressed brick walls, and vintage plank flooring. A wide and eclectic selection of furniture and props, including several church pews, that are stored in-house can be used – free of charge – and arranged to your liking. And there’s plenty

of room for dancing. Since food and drink are not among the studio’s amenities, a list of the recommended caterers familiar with the space (including Local Mama Catering) can help plan and execute a customized and memorable wedding repast. Another recommended supplier, Allium Floral Design & Event Styling – located conveniently in the same building as the studio – created Raynock’s bridal bouquet as well as a wedding wreath. Of course, weddings of all sizes rely on a spectrum of specialists to produce an ideal day. Raynock looked to Stone Hill Paperie in Skippack to design handsome invitations, and Jupiter Crush in Easton was chosen for her hair and makeup. An elegantly simple Dior-style dress, made more than twenty years ago by Raynock’s late paternal grandmother, received a few tailored tweaks by the owner of Lara Bly Designs in Bethlehem. The groom chose to look sharp in a high-end blue suit from Edwing Joseph and Sons, another Bethlehem business. The all-important assignment of capturing the beauty of the day went to Lauren Driscoll Photography, which covers locations across southeastern Pennsylvania, and Meris photographer Ryan Hulvat – a personal friend of Raynock – was selected to shoot the food. Another friend made candles as guest favors.

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PHOTO BY LAUREN DRISCOLL PHOTOGRAPHY

I t blew everyone away as to how brilliantly beautiful and touching our wedding ceremony wa.s.. 38

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Donna Forsythe, who operates Lehigh Valley Celebrants – a team of certified wedding officiants – spent time talking with Raynock and Pavlick in order to shape a ceremony that would truly represent the couple and capture their vision. “It blew everyone away as to how brilliantly beautiful and touching our wedding ceremony was,” the bride attests. Although the wedding took place this past August, the couple wanted a wintry aesthetic that would be reflective of their visit to Finland. To that end, they gathered birch and pine branches as decorative accents and filled the studio with warmly glowing candles. Fresh cedar garlands with bright red berries produced a dramatic and woodsy tablescape. And Raynock was proud that her Finnish grandmother was able to preside as the table’s matriarch on her (micro) wedding day.

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GRILLHOUSE BY LENORA DANNELKE

MAY / JU N E 2 02 2

or more than four decades, hospitality has been a meticulously curated and polished art form at the blue grillhouse and event center locale. Every aspect of a guest’s sensory engagement – striking décor, pleasurable musical backdrop, atmospheric lighting, impeccable service, and extraordinary food and drink – contributes to an incomparable dining experience. Private spaces can welcome 10 to 400 guests, from corporate functions to weddings.

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good taste

MARC H / A PR I L 2 02 2

DUCK TWO-WAYS

BROWN SUGAR MISO GLAZED CHILEAN SEA BASS

The restaurant, along with the bar and lounge, offers a warmly sophisticated ambiance at lunch, dinner, and Sunday brunch. Curbside pick-up of take-out orders is still available. Although renowned for premium seafood and 100% Black Angus steaks from an upscale Chicago butcher, brunch features well-filled omelets, delectable benedicts, and hearty mains that include a juicy Grilled Steak Burger. Top-selling Buttermilk Chicken & Waffles delivers elevated homey comfort that would be challenging to replicate at home. Battered Southern-style fried boneless chicken breasts and Belgian waffles prepared with pearl sugar – for just a touch of sweetness – are finished with creamy sausage gravy that stars superb Italian sausage from a Midwest specialty shop. Two eggs, your choice of style, complete this satisfying plate. Innovative cocktails and an impressive wine list provide plentiful pairing options, though blue’s house Bloody Mary is a masterful rendition of this early-day drink. With the barn-roofed patio now open for warmer weather, this casual destination – with a bar and central fire pit – is available for hosting private events.

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Sign up for the newsletter for weekly updates on features at all the Paxos restaurants, plus receive a complimentary select dessert on your birthday. At blue, the signature indulgence is Hula Ice Cream Cake.

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MAY / JU N E 2 02 2

local color

CMSK Collaborative

D U R A BL E G O O DS , EN D U RI N G ST YL E BY LENORA DANNELKE

fledgling manufacturing company in Bethlehem took its initial product – the Keystone Comb – to market in December 2021. With this exquisitely crafted device, company co-founder/owners Connor Moriarty and Sean Kernan transformed a simple and inexpensive (and basically disposable) grooming tool for men and elevated it into a product that will last a lifetime, or even become a family heirloom. (Consider presenting one to dad on Father’s Day, or giving them as thoughtful groomsmen gifts at your wedding.) A combination of strength,

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local color

CO-FOUNDER/OWNERS SEAN KERNAN AND CONNOR MORIARTY

MAY / JU N E 2 02 2

1859 Main St Northampton PA

610-262-4068 fosterjeweler.com

LEHIGH VALLEY’S

resilience, and singular design makes this object pleasurable to look at, hold, and use. And it represents years of planning and experimentation prior to the finalized execution and formal market launch. For an optimal combination of form, beauty, and function, components of the compact folding pocket comb encompass the finest quality materials available. The dual segments of teeth are made of Italian cellulose acetate, a natural non-petroleum-based plastic that is lightweight, strong, and hypoallergenic – making it a top choice for premium eyeglass frames. Color selections of teeth include black, wood grain, and tortoise. If a tooth would somehow break, a replacement section of teeth may be inserted by removing the stainless steel screws – which will never rust – from the spine and inserting the new portion. A super-strong titanium clip secures the comb in your pocket. The brass spines, which impart a timeless elegance to the design, will eventually acquire a soft patina. However, they can

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local color also be polished according to your aesthetic preference. As a final detail, the keystone emblem on the hinge not only proclaims the comb’s provenance but serves the traditional function of a final piece that secures parts in place. And each comb is distinguished with a serial number. The partners are always exploring upgrades, which may eventually include engraving for a personalized gift. The partners of CMSK Collaborative take pride in adapting equipment to meet their needs for precision in a machine shop workspace located in a garage. While mega-companies such as Microsoft, Apple, and Google were incubated in garage environments, Moriarty and Kernan have no aspirations of global dominance for the Keystone Comb and other products in the design pipeline – such as a wishbone-shaped money clip that’s reflective of the company logo. For them, this is a gratifying passion project about the creative hands-on machining process, and both are well-credentialed professionals with careers in unrelated fields.

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Moriarty, a licensed psychotherapist, focuses on trauma and recovery in his private practice, Reset Outdoors – a counseling service that assists families and individuals reconnect with nature to live healthy and balanced lives. A life-long interest in metalworking included formal training in gold- and silversmithing. Kernan, on the other hand, was educated in chemical engineering and worked for a heavy equipment manufacturer in the oil and gas industry. This experience stimulated a fascination with machining and the processes used in making things. His independent engineering consulting business, Tangency Designs, integrates 3D Modeling/CAD on a host of hugely diverse projects. Clearly, both partners possess an entrepreneurial mindset that embraces innovation and seeks out change and improvement. It’s logical that their shared sense of passion and purpose would result in the formation of CMSK Collaborative. But first they had to meet. The Northampton Community College Fab Lab served as the linchpin in connecting these two men. Kernan, whose pursuit of “making excellent objects” led him to

take classes at the automated design and fabrication manufacturing laboratory at the Fowler Campus in SouthSide Bethlehem. He was struck with an idea of making a folding pocket comb, but realized that would require a skillset, expertise, and level of craftsmanship he didn’t have – and probably didn’t have the time to acquire. “This vision was burning a hole in my head and I wanted to get it out,” says Kernan, “So I asked the Fab Lab director to introduce me to someone who might be able to help make this object.” Moriarty was his recommendation, and when Kernan showed him the design he exclaimed, “Whoa! This is cool.” That was in 2016. Although the relationship started out mainly contractual, as they started working together the men became – and remain – fast friends. Rather than being proprietary about their processes, Moriarty and Kernan value transparency in sharing their operation and techniques with an avid community of makers who follow their endeavors on social media. Questions and suggestions for future projects are always welcomed. These guys live to engage – and to make things. The Keystone Comb can be purchased online at cmsk.collaborative.com. The shipping container is as well thought out as its contents, using a durable, sustainably made cardboard tube that can be repurposed as, say, a pencil holder on a workbench. Inside, the comb is cushioned by being wrapped in a custom-made bandana rather than disposable packing material. “We always keep an eye on natural resources and have worked really hard on packaging that not only looks beautiful, but functions to protect the comb in transit,” Moriarty says. “It’s something that people will feel really good about opening.” And they will feel even better about using this extraordinary comb.

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ssttay

H ea L M By Kathryn

. Van D

ruf f

the prevention of cruelty to animals month It’s tough to fathom how anyone could hurt a lovable, fuzzy animal that only seeks love and affection. And yet, it happens. Cruelty to animals is a very real problem in our world. According to the Humane Society, as many as 10 million pet dogs and pet cats are abused each year, often by people who also abuse their children and spouses. It’s horrifying t’s

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making a difference

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SUPPORT OPTIMAL PET HEALTH Regular veterinary visits and routine care can help pets live longer and healthier lives. Keeping up to date on wellness exams and medications can make a huge difference in overall pet health. For example, heartworm can be devastating but it is highly preventable with a regular, monthly medication regimen and annual testing. Likewise, a flea and tick preventative can shield your pet from many tickborne illnesses.

It's horrifying to think of, and from intentional harm like animal fighting to general neglect, or even mutilation for breed modifications to ears and tails, cruelty to animals is wrong on every level.

SAY NO TO ANIMAL CRUELTY Luckily, good people in the world are standing up for the rights of animals, and you can, too. “My mission is to ensure that all animals are treated humanely in accordance to Pennsylvania State animal cruelty laws,” says Humane Police Officer Barbara Morgan. “Along the journey to that mission my heart breaks and is filled with joy. The ability to help not only the animals but also the community is a blessing.” If you see something amiss, report potential abuse or neglect to your local authorities or in Lehigh County, by calling Officer Morgan at 484-619-2074. Advocacy needs to start somewhere for those that cannot protect themselves.

Similarly, pet first aid is another key responsibility as a pet owner. You can certainly take your pet directly to the vet, but some minor issues may be treatable at home. Rely on your level of comfort, and when in doubt, give your veterinarian a call to discuss the situation.

ENCOURAGE CANINE FITNESS Leading active lives can help pets stay healthy, too. A walk a day is a great place to start. Many dog breeds make excellent running buddies as well. If your dog likes to play, build in time for fetch or frisbee, or for older pets, keep their mental stimulation going with pet puzzles and interactive toys that dispense treats. If your pet should face an illness or injury, you can find ways to support the recovery process. Holistic and alternative treatments are not limited to humans, and various therapy options can help to speed recovery. “Our job and our position is to make dogs comfortable in most situations if they’re in pain,” says Christina Gehring, director of operations at Animal Therapy Center in Bethlehem. “We offer hydrotherapy, acupuncture, laser therapy, underwater treadmills, and therapeutic exercises to manage pain for patients. We offer holistic and integrative approaches to properly ensure that everyone involved in that pet’s care is informed. We encourage the pets by making it a fun experience, whether that is through owner encouragement, toys, or food, and most of our pets love coming here.”

quality of life improves in a very short time as they respond well to treatment. If they have issues getting up from a lay or a sit, these are the early signs of discomfort. We encourage clients to see us when their pets are experiencing those symptoms.”

ENJOY THEM Like children, pets depend on us, not just for life’s most essential needs, but for love and companionship. Take photos and give them attention as often as possible, even a scratch during life’s crazy, whirlwind moments. Make a commitment each day to love your pet to the fullest!

LOCAL RESCUES AND ANIMAL SHELTERS: • startingoveranimalrescue.org • forgottenfelines.org • lehighcountyhumanesociety.org • lvpeaceablekingdom.info • thesanctuarypa.org

“Some dogs show results in a few short weeks,” she says. “For our senior dogs, we find their LEH I G H VALLE YM AR K E T PL AC E .C OM

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FUN IDEAS FOR NATIONAL PET MONTH Pets are part of the family, so it’s only fitting we find special ways to show them we care. Try these suggestions for extra fun with your furry friend during National Pet Month. Go on a hike, complete with picnic. The Lehigh Valley offers an abundance of hiking trails of varying lengths and skill levels, such as the Appalachian Trail. Also be sure to try the Lehigh Parkway, Lehigh Canal, or the Trexler Nature Preserve. Make your own pet treats. Baking a special snack for your pets is a great family activity. Try a recipe you find online for homemade liver treats for pets, or if you aren’t into baking, visit a local pet bakery like The Dining Dog. Try a new activity with your pet. Fetch, frisbee, and going for walks can’t be beat, but high energy breeds may enjoy something new. Consider local dog training facilities that offer obedience classes, agility, or even flyball. Enjoy pet-friendly dining or ‘Yappy Hour.’ You’ll find no shortage of dog-friendly restaurants in the Valley. (Use bringfido.com to find one near you.) Try Bethlehem Brew Works, Fegley’s Brew Works, Billy’s Downtown Diner, or the Apollo Grill, among others. Adopt a pet. If you have more space in your heart and home, bring another lovable pet into your life. You can find plenty of adoptable pets in and around the Lehigh Valley.

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Call or visit us online to order.

238 Sycamore Rd, Breinigsville

610.841.4000 | florencegrille.com LEH I G H VALLE YM AR K E T PL AC E .C OM

dining guide

SALMON TACOS CASA TORO

MAY / JU N E 2 02 2

reat yourself to a great meal this month from one of our favorite local restaurants. Offerings listed are as of mid-May; call or check the restaurant website or social media for the most up-todate information.

A CA MIA Italian indoor • take-out 4330 Lehigh Dr, Walnutport 610.760.3207 • acamiapa.com THE BEAM YARD AT STEEL CLUB American indoor • outdoor • take-out 700 Linden Ave, Hellertown 610.838.7018 • steel.club BLUE GRILLHOUSE American indoor • outdoor • take-out 4431 Easton Ave, Bethlehem 610.691.8400 • bluegrillhouse.com BRAVEHEART HIGHLAND PUB Scottish indoor • outdoor • take-out 430 Main St, Hellertown 610.838.6555 • bravehearthighlandpub.com

• •

THE BRICK Italian indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 • thebrickpa.com BRICK TAVERN INN American indoor • outdoor • take-out 2460 N Old Bethlehem Pk, Quakertown 215.529.6488 • thebricktaverninn.com CASA TORO Mexican indoor • outdoor • take-out • delivery 7001 PA-309, Coopersburg 610.282.8888 • casatoromexgrill.com 4969 Swamp Rd, Doylestown 215.794.9400 • casatoromexican.com

•

Furniture Company Inc. Complete Home Furnishers & Floor Covering

•

CHOPFIN Asian indoor • take-out 1403 N Cedar Crest Blvd #140, Allentown 610.351.9230 • chopfin.com DIANA'S CAFE American indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 • dianascafe.com

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dining guide DRIP American indoor • outdoor • take-out • delivery 1310 Main St, Hellertown 484.851.3700 • driptheflavorlab.com FLORENCE ITALIAN GRILLE Italian indoor • outdoor • take-out • delivery 238 Sycamore Rd, Breiningsville 610.841.4000 • florencegrille.com GRIDDLE 145 American indoor • outdoor • take-out • delivery 1146 MacArthur Rd, Whitehall 610.351.9898 • griddle145.com GRILLE 3501 American indoor • outdoor • take-out 3501 Broadway, Allentown 610.706.0100 • grille3501.com

A SUBLIME DINING EXPERIENCE SAVORYGRILLE.COM | 610.845.2010 2934 Seisholtzville Rd | Macungie

Visit our website for our “Savory at Home” Menu & Retail Offerings & sign up for our email list

GRUMPY'S BBQ American indoor • outdoor • take-out • delivery 3000 Mauch Chunk Rd, Allentown 610.769.4600 • grumpysbbq.net HOUSE & BARN American indoor • outdoor • take-out 1449 Chestnut St, Emmaus 610.421.6666 • houseandbarn.net MCCOOLE'S American indoor • outdoor • take-out 4 S Main St, Quakertown 215.538.1776 • mccoolesredlioninn.com MELT Italian indoor • outdoor • take-out 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 • meltgrill.com THE MINT American indoor • outdoor • take-out 1223 W Broad St, Bethlehem 610.419.3810 • bethlehemmint.com MITZI'S TABLE American indoor • take-out 3650 Linden St Rt.191, Bethlehem 610.730.1670 • mitzistable.com

MAY / JU N E 2 02 2

MY TEQUILA HOUSE Mexican indoor • outdoor • take-out • delivery 1808 MacArthur Rd, Whitehall 484.664.7109 • mytequilahouse.com PEARLY BAKER'S ALEHOUSE indoor • outdoor • take-out 11 Centre Sq, Easton 610.253.9949 • pearlybakers.net

POCONO BREWERY CO. American indoor • outdoor • take-out 938 Lifestyle Center, Whitehall 610.264.2194 • poconobrewery.com SAVORY GRILLE American indoor • outdoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 • savorygrille.com SPINNERSTOWN HOTEL American indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 • spinnerstownhotel.com THE SWEET SPOT American indoor • take-out • delivery 2805 Lehigh St, Allentown 610.756.1963 • thesweetspot.golf TOP CUT STEAK HOUSE American indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 • topcutsteak.com TORRE Mexican indoor • outdoor • take-out 2960 Center Valley Pkwy, Center Valley 610.841.9399 • torrerestaurant.com

The center of your financial life is all in the family Let us help you take care of what matters most Getting to know you and what you care most about — planning for college, taking care of an elder family member, passing a legacy to future generations, buying a second home — is so important. Once we understand your priorities, together, we can help you pursue the goals you’ve set for yourself and your family. Call to learn more today.

Baumer Wealth Management

Merrill Lynch Wealth Management 600 Hamilton Street, 12th Floor Allentown, PA 18101 610.398.4307 fa.ml.com/baumer_group

Glenn W. Baumer, CFP ®, CPWA®, CIMA® Managing Director Wealth Management Advisor Christopher S. Baumer, C(k)P ®, CPFA®, CPWA® Wealth Management Advisor Breanne N. Pfeffer, ChSNC®, CRPC®, RICP ® Business Manager Tiffany A. Nguyen Registered Wealth Management Client Associate

Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Banking products are provided by Bank of America, N.A., Member FDIC and a wholly owned subsidiary of BofA Corp. Investment products:

Are Not FDIC Insured

Are Not Bank Guaranteed

May Lose Value

The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. CFP Board owns the marks CFP®, CERTIFIED FINANCIAL PLANNER™, and CFP® (with plaque design) in the U.S. Investments & Wealth Institute™ (The Institute) is the owner of the certification marks CPWA® and Certified Private Wealth Advisor®, CIMA® and Certified Investment Management Analyst®. Use of CPWA® and/or Certified Private Wealth Advisor®, CIMA®, and/or Certified Investment Management Analyst® signifies that the user has successfully completed the Institute’s initial and ongoing credentialing requirements for certification. The C(k)P® logo is a registered trademark of the Retirement Advisor University, Inc. The ChSNC® is the property of The American College of Financial Services, which reserves sole rights to its use, and is used by permission. The College for Financial Planning Institutes Corp. owns the service marks Chartered Retirement Planning CounselorSM, CRPC®, and the CRPC® logo, and the certification marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo. The RICP® is the property of The American College of Financial Services, which reserves sole rights to its use, and is used by permission. © 2022 Bank of America Corporation. All rights reserved. | MAP3688497 | AD-04-22-0034 | 471089PM-0821 | 04/2022

JOIN THE CONVERSATION

ZEST American indoor • outdoor • take-out 306 S New St, Bethlehem 610.419.4320 • zestbethlehem.com

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Our only requirement is all submitted photos must be taken within the Lehigh Valley. By submitting your photo you give Lehigh Valley Marketplace permission to publish it in print and digital forms.

LEFT PAGE CLOCKWISE: Michael King, Coopersburg. Bob Ackerman, Northampton. Sherry Fegley, Lehigh River. RIGHT PAGE CLOCKWISE: Pat Miller, Forks Township. Patti Abraham, north side Bethlehem. Cheech Wagner, Williams Township. Tim Butrie, Steel Club Golf Course.

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Lehigh Valley Marketplace May/June 2022

Articles inside

DINING GUIDE

LOCAL COLOR

MAKING A DIFFERENCE

GOOD TASTE