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PRESIDENT Matthew J. McLaughlin
EDITOR Cézanne Colvin
CREATIVE DIRECTOR Scott Westgate
ART DIRECTOR Keith Brinker
GRAPHIC DESIGNER
letter from the editor Whether you already have pumpkins and ghouls sprinkled across your lawn or you’re a “porch lights off” type of reveler, Halloween is a curious time of year.
Melissa Lascala
WEB DESIGNER Ashley Reinhard
Sales MANAGER Tina Altieri
Sales representatives Jill McDonald Dee Stewart
DIRECTOR OF PHOTOGRAPHY Ryan Hulvat
CONTRIBUTING WRITERS Kelly Alderfer Andy Cook Lenora Dannelke Nicole Foster Bryan Hay Jennifer Hay Jaime Karpovich
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OCTOBER 2O17
The holiday often unintentionally invites an internal appraisal of our identity and impulses, of yearning and fantasies. Of course, these reveries are a marching theme in our lives: the businessman gazes out of his office window and wonders what could’ve been if he had followed his heart to the base of Patagonia instead. (It’s poetic that every now and again, the mountain man himself must also wonder what might’ve transpired if he had gone to business school, taken the job, and bought the house.) Halloween is an opportunity to be a variation of that daydream, just for a night, and so we dress up. We don the apparel and take on the mannerisms of celebrities or archetypes or animals. We make our best pop-culture references so our peers will recognize us as being clever; we pick out the flashiest dresses, the ones that we wish we had the self-confidence to wear on an ordinary weekend. But not all of us dress up. After a certain age, many of us stop. Perhaps we’ve found complete contentment in our identities by now, but more likely, perhaps it’s that we think it’s silly. Or we’re too busy, too tired, too old. We are who we are by now, right? But perhaps some of us offer the world the truest flicker of ourselves when we have an excuse—or a mask—to do so. We don’t usually literally want to be Superman or Cleopatra or cowboys or surgeons. Perhaps some of us just want to be a little more heroic. To be more of a leader. To show more fearlessness. To be respected. What would you want to be known for, to be a little bit more like, if you didn’t need an excuse? Life is too short to spend it gazing out of the window, isn’t it? As George Eliot once said, it’s never too late to be what you might have been.
Cézanne Colvin, Editor cezanne.colvin@meris.com
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inside this issue DEPARTMENTS
8
making a difference Valley Volunteers
16
be well When It’s Cancer
22
good taste Savory Grille
38
hot ticket Feelin’ Fall
42
because you live here SteelStacks
22
48
local color Crystal Lee Lucas
62
pride of place Fred Saracino
42
68
Calendar
74
Snapshot
FEATURES
28 56
38 6
OCTOBER 2O17
The Grind: Local Coffee Roasters Is It Time to Consider an Electric or Hybrid Car?
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MAKING A DIFFERENCE
Valley Volunteers BY BRYAN HAY
paul fistner 8
OCTOBER 2O17
The Lehigh Valley depends on motivated volunteers to sustain the mission of food pantries, shelters, festivals, performing arts organizations, fire companies, literacy centers, blood banks, animal rescue groups, and other nonprofits. Without the selfless dedication of volunteers, the world looks a little bleaker. Then there are the super volunteers. The ones who never say no when the call for help goes out to serve their communities.
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They’re the ones who do the right thing when no one else is paying attention. They’re the ones who jump in when everyone else turns the other way. They’re the ones who build stronger communities by rolling up their sleeves to get things done. Let’s meet three of them.
Paul Fistner Hometown: Bethlehem, born and raised
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Musikfest and ArtsQuest: “I started with Musikfest 34 years ago and am one of the original volunteers—there’s only 14 of us left. Nobody knew what this new festival would become in 1984, and neighbors were recruited and came out to help support it. It’s just awesome what it’s become, unlike anything else, and it just gets in your blood as you take on more responsibility. I serve as site supervisor at Volksplatz (since 1989) and as a member of the food vendor and Musikfest advisory committees. I also chair the ArtsQuest volunteer committee.” Star of Bethlehem Festival for Kids: “This is such a cool organization and grew out of the former Rose Garden Children’s Festival (1990-2001), which folded not for lack of funding but because we couldn’t get volunteers. Fast forward to 2007, some of the same people realized there wasn’t a festival for kids and we decided to put our heads together to put on an arts and science festival, much like the Rose Garden Festival. We had grandiose plans, but then the economy crashed in 2008. It was impossible to get sponsorship, and plans were put on hold for a couple years. We decided to raise our own money and hold our own fundraisers, craft beer tasting on Friday night, wine tasting on Saturday night, and then the festival on Sunday (third Sunday of May) under a tent at Main and Lehigh streets in Bethlehem. This event has become near and dear to my heart.” Sun Inn Preservation Association: “This is one of the hidden gems in the Lehigh Valley, and I volunteer here because I just enjoy the history and the heritage of this place. I’m a jack of all trades there and do maintenance work and bring my
logistical expertise from Musikfest and the children’s festival to help with special events.” Most vivid memory: “After a kids’ festival, a mom came to thank us. I remember seeing her kids’ arms loaded with stuff from Crayola and Just Born and hearing her say, ‘If we had to pay for all of this, we could never afford it.’” On volunteering: “As chairman of ArtsQuest’s volunteer committee, I see what a struggle it is to get people to volunteer. It gets harder all the time, and people keep coming out to theses great events yet fewer of them are willing to roll up their sleeves and make it happen. You can’t survive without volunteers.
They’re the ones who jump in when everyone else turns the other way. Every year at Musikfest, I have to take a step back and take in an emotional moment. It happens when I look out and see thousands of people at Volksplatz enjoying themselves and think that that I had a small piece in making that happen.”
mary lou straka Hometown: Bethlehem, born and raised Volunteer activities: ArtsQuest, Musikfest, Celtic Classic, Historic Bethlehem Museums & Sites, MillerKeystone Blood Center, Angel 34
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Mary Lou Straka
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valley volunteers receivable departments and cashier’s office; 13 years at Brandenburg Industrial Services Co., Bethlehem Average monthly volunteer time: 25-30 hours Musikfest and ArtsQuest: “I’ve done Musikfest for 34 years, since the very beginning, and remember reading about it in a church bulletin. I’ve sold tickets, soda, wine, tapped beer, and helped staff the hospitality area for festival donors. I was drawn to Musikfest because of the community spirit that built up around it. It’s just a great event for the region, and it’s been a privilege to help support it all these years.”
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Celtic Classic: “What I’ve always enjoyed is the opportunity to meet vendors and other volunteers and visitors. Last time I worked in the hospitality tent near highland games, serving beer and wine, and making sure everyone had enough food.” Miller-Keystone Blood Center: “I started here in 1999, first working on a cruise fundraiser, and started in the canteen after I retired. I still enjoy working in the canteen, serving Rosenberger’s chocolate milk—it’s just the best—apple juice, chips, pretzels, and cookies to donors after they’ve given blood. A lot of the same people come back, and it’s fun to get to know the dedicated donors and form friendships.” Historic Bethlehem Museums and Sites: “I help out at the Blueberry and Apple Days festivals at Burnside Plantation. Truthfully, I go because of the blueberry and apple pie!” Angel 34: “This organization is something new for me. I’m in my
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valley volunteers second year and help assist various grocers and restaurants that supply food and wine for fundraisers for Angels 34 and its goal to find a cure for childhood cancer.” Most vivid memory: “Many years ago at Musikfest, they had a character breakfast for the children, similar to the ones they have at Disney. I was chosen to dress up as the yellow Crayola crayon. What a delight it was to see the smiles on the children’s faces as I walked around (with the help of a guide) and interacted with the children. As I look back on that experience, it still brings a smile to my face.” On volunteering: “There’s such a need for volunteers, and I feel as though you get so much back from it. You’re not only doing it for your community, but you also get a positive feeling from doing good work that helps others. It’s a great opportunity to meet a lot of interesting people. I have made fantastic friendships because of my volunteering. And I have so many t-shirts from volunteering—you can’t believe it!”
“I’ve been volunteering for eight years at these ArtsQuest events. I just love it, because I can give back to the community. What encouraged me was their flexibility and that they’re nice people to work with. I’ve helped with ticket sales at Christkindlmarkt, sold mugs at Oktoberfest and served as assistant site supervisor at Plaza Tropical at Musikfest. I used to take my kids to Musikfest when they were little; now they volunteer, too. At the Three Kings event, I helped with arts and crafts and gave away presents to the children. This past January was my first time at this event. It’s a tradition that takes place during the 12 days of Christmas in many Latin American countries. It reminded me of similar family celebrations back home.” Most vivid memory: “I have so many, but as you go through the years, you realize that some people you’ve come to know are gone. You get really close to these people, and it’s sad when you don’t see them anymore. But I also remember greeting Musikfest visitors from Spain and Brazil, and they were impressed by all the volunteers who came out and were amazed that you don’t get paid. I tried to explain about what it means to volunteer and to help in a small way.” On volunteering: “I enjoy giving back to my community in any way. I love to meet people and meet new friends and try to encourage others to volunteer because it helps all of us. If it was not for volunteers, these events wouldn’t happen.”
Rosa Velasquez Hometown: Lima, Peru; lives in Freemansburg Volunteer activities: ArtsQuest, Musikfest, Christkindlmarkt, Oktoberfest at SteelStacks, Three Kings Celebration Career: Lehigh Valley Plastics Inc., 27 years. Now at Stitch Fix. Average monthly volunteer time: 20 hours ArtsQuest, Musikfest, Christkindlmarkt, Oktoberfest, Three Kings Celebration:
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BE WELL
when it’s cancer BY NICOLE FOSTER
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REAL PEOPLE. REAL DISPLAYS. UNREAL SERVICE.
Eighty-seven. Thirty-one. Two. These are numbers Sarah Trimmer is well acquainted with. The ďŹ rst is the percentage of likelihood a woman will develop breast cancer due to mutated breast cancer susceptibility genes. Thirty-one represents how old Sarah was when she found out the matriarchs in her family carry the faulty genes. And two is how many times Sarah has survived breast cancer since 2012.
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WHEN IT’S CANCER
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Sarah’s mother, grandmother, and aunt had all been diagnosed with cancer when a family doctor suggested the disease could be genetic. Sarah, then 31, underwent tests and discovered the cell mutations. A mammogram followed and masses were found in her breast tissue. Sarah scheduled a preventative double mastectomy. Less than three years after surgery, she found a lump in the center of her chest. At 34, Sarah had a lumpectomy, chemotherapy, and radiation. “I knew it wasn’t there shortly before that,” Sarah says about the growth. “With my first bout of cancer, we did surgery and I was done. We didn’t do any treatment because we caught it so early. I needed a lot more support with my second bout.”
Don’t be afraid to ask, “Do you want to talk about cancer today, or something else?” Sarah explains that when you’re diagnosed, you need to identify who your support system is going to be and “assemble your army.” With her friends and her wife, Sarah Kirk, by her side, the cancer was defeated.
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Sarah, now 36, recalls the most helpful acts and offerings her army provided through treatment and recovery. “The reaction of everyone is to say, ‘let me know if you need anything,’ which is great, but it puts ownership on the sick person to reach out,” she says. “You’re already handling a lot of decisions.”
Rather than leave an offer open-ended and without specificity, Sarah suggests friends and family members can identify a precise need and address it. For example, offer to mow the lawn, rake leaves, or shovel snow. Ask if you can drop off a homemade meal during the week.
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Sarah remembers one day in particular during chemo when she wanted to be alone at home. A friend called and explained she was doing groceries and asked what Sarah needed, emphasizing the shopping was no trouble because she was already at the store to pick-up her own necessities. She offered to let herself into Sarah’s house, put the food away in the kitchen, and leave. She was like a stealth grocery ninja and it was exactly what Sarah needed. If covert errands aren’t your style, patients always appreciate transportation to and from chemo, dog walking, and house cleaning. Above all, though, Sarah says time is the best gift. A patient may not be able to go for a hike, but they can definitely Netflix and chill. They still want to hear about your crappy day and be your friend.
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“Just because you have cancer doesn’t mean you don’t want to be part of the conversation,” Sarah says. Don’t be afraid to ask, “Do you want to talk about cancer today, or something else?” Her sense of humor clearly intact, Sarah urges people to refrain from comments like “my grandmother died from that” when you learn of someone’s diagnosis. And step away from your search engine—this is not the time to mention miraculous antidotes. “I can’t tell you
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WHEN IT’S CANCER
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how many articles I received about lemons curing cancer,” Sarah says with a chuckle. During treatments, friends would flock to Sarah to ask how she was feeling and wanted to know what the doctors had to say about her recovery. Sarah felt like her wife was ignored. “She was going through all this stuff and no one thought to ask about her emotions,” she explains. “Acknowledge the person who is supporting the person going through treatment.” Healthy spouses and partners nobly pick up the slack at home while they absorb medical bills, show up to work each day, and offer around-the-clock physical and emotional support as their loved one perseveres through chemo. Not that they’re expecting it, but these efforts are made largely without any outside sympathy or support. Kirk was eager to look after her wife, but was not immune to the invisibility cloak caretakers often inherit. When she was out by herself and ran into friends, the conversation immediately turned toward concern for Sarah. “No one asks how you’re doing anymore,” Kirk says. “It’s hard, but it’s temporary.”
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When faced with Sarah’s illness, Kirk soon realized her own attitude was the key to getting them both through the experience. She decided to stay upbeat and focus on highlights rather than succumb to sadness. “Try to find your peace,” advises Kirk to other caretakers. “Try to find that light to keep you positive. The results will come out better. Holding on to that positivity is really key.” Kirk ingrained herself in Sarah’s physical
healing. Doctors encourage spouses to see their wives undressed after double mastectomies to ensure they face the situation as a team and maintain a solid bond. Following Sarah’s surgery, Kirk jumped in to assist with drains, bandages, and bathing. “I was eager to help,” she says. “I think being eager and not shying away or being freaked out helps on an emotional level, too. My big goal was to show support even when it sucked and I was terrified.” Outside the home, Sarah found a network through Cancer Support Community of the Greater Lehigh Valley. Through the organization’s programs, she could participate in activities like yoga and jewelry-making classes with other young cancer survivors. Sarah says CSC has a resource for anything a cancer patient could imagine needing. To give back, she helped establish Beards for Breasts, a fundraising event in which men’s beards are auctioned-off and the highest bidder gets to shave a face full of whiskers. If you have a goatee to donate or an urge to shave someone else’s, Beards for Breasts will take place at Pearly Baker’s Alehouse on October 17. All proceeds are donated to CSC. Sarah will emcee the event, happy to support a community that embraced her. “She wants to try to help other people going through this,” Kirk says. “Especially other young women.” October is Breast Cancer Awareness month. If you have a family history of breast cancer or if you are 40 years of age or older, speak to your doctor about preventative options and screening. If you or someone you love has breast cancer, reach out for local support through the Cancer Support Community of the Greater Lehigh Valley at cancersupportglv.org.
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GOOD TASTE
savory grille BY CÉZANNE COLVIN
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Surrounded by winding roads and lush foliage, coming to Savory Grille feels like a homecoming, no matter where you’re from. Perhaps that’s because it once was a home, and the warm ethos of comfort and hospitality are etched into every inch of the restaurant: Owner and Chef Shawn Doyle and his wife, Dorothy, lived on the second floor for a decade and raised their two children. The location was also once the historic Seisholtzville Hotel’s carriage house, and served as a bar with red and chrome stools and a pool table in a past life. In fact, that’s when Shawn and Dorothy descended upon the property, in 1997, when it was just a small room with a liquor license in the country. “Thank God my husband had a vision,” Dorothy says. It’s a vision that has guided the restaurant to this point: its 20th anniversary, which will be celebrated this December.
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savory grille Located in a particularly bucolic chapter of Macungie, the hustle and bustle of the city falls away as you drive towards the destination. As the city falls away, so does the pace and the pressure—dining at Savory Grille is a leisurely experience that is, as the name suggests, meant to be savored. There are two dining rooms: the airy Arbor Room, with high wooden ceilings and windows galore, and the main dining room, an intimate and farmhouse-chic dining area with white tablecloths and hand-cut flowers. Nearby, a rustic seven-seat bar serves as a lounge and waiting area for thirsty guests who arrive before their reservation times. And you should make a reservation: Shawn’s transcendent take on food is no secret. In two words, he describes his food philosophy as “no boundaries.” “I can take food from South Africa and blend it with Italian or Mediterranean and come up with a cross-fusion cuisine,” Shawn explains. He uses global influences and styles to create full plates that leave nothing to be desired: “I like food with layers—texture, flavor, and color,” he says. The other component to the menu is Shawn’s restlessness, which he channels into perpetual culinary creation and revitalization. With a menu that sees revisions weekly—if not daily—you’ll probably never eat the same meal at Savory Grille twice.
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savory grille Dining at this restaurant always begins with an amuse-bouche. When I visited for dinner, it was a beautiful spoonful of swordfish. I wish that it had come in entree size. From the bar, I sipped on the cocktail feature of the evening, Serpent’s Bite, a whiskey-based drink with muddled compressed peaches and orange bitters. It was divine.
Shawn’s transcendent take on food is no secret. In two words, he describes his food philosophy as “no boundaries.”
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The bread selection, baked in-house, was the iconic French and tasty sevengrain. Shawn knows that he doesn’t have to bake the bread in house—but then, he doesn’t have to make the pasta by hand or the ice cream either. And yet, he does, he always has, and he always will. With all of his tweaking and teasing of elements and ingredients, one thing Shawn focuses on is keeping flavors clean. That’s one of the reasons why he makes everything from scratch: “I like flavors to stand by themselves, to be unadulterated,” he explains. “Some people play with something so much that they turn it into something it isn’t, but I like to let every food’s true flavors sing.” This was especially true in my calamari appetizer—a gorgeous bowl full of sautéed calamari, housemade chorizo, and delicate pillows of freshly made
ricotta gnocchi—and my duck main course. The duck Shawn uses is local, from Jurgielewicz Duck Farm. “It’s the best-tasting duck I’ve ever gotten my hands on,” he says simply. (One bite confirmed this.) It was fabulously rich and tender, with an intricate depth that was complemented by a deceivingly savory hash and fresh vegetables. I chewed each bite slowly, hoping the taste would linger a little bit longer, doing whatever I could do to extend the experience. Remember when I said you would never eat the same thing twice at Savory Grille? That’s true, with one caveat: the Crème Brûlée. If you only do one thing for yourself this year, I would suggest meditating—but if you do two, the second should be trying this Crème Brûlée. It was, quite simply, the most perfect example of the dessert that I have ever had. The question most people have upon leaving is why, why oh why, does a chef with the immense talent and possibility of Shawn Doyle stay tucked away in Macungie instead working in a city? “I’ve spent so much time building this, and this is my home,” Shawn says. And for a few hours each night, he opens the doors of his home up to the Lehigh Valley and puts his heart into each plate. It has been a delicious twenty years, Shawn. Here’s to the next two decades.
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the grinD
local coffee roasters BY KELLY ALDERFER PHOTOGRAPHY BY AMANDA DANZIGER
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Just as craft beer is having its own (long, wonderful) moment, specialty coffee has officially moved into the spotlight as well. Much like craft beer, coffee can be as simple or as complex as the producer would like to make it. There are light roasts, dark roasts, single-origins, and blends—all from beans found around the world—and so many ways to serve and enjoy it. Gone are the days when coffee was simply thought of as an everyday necessity: it’s finally time that we start paying mind to all of the beautiful complexities of the drink, and there’s no better way to do that than by sipping creations made by roasters right here at home.
Backyard Beans 408 W Main St, Lansdale 610.442.0899 backyardbeans.com Every business has to start somewhere, and for Matt and Laura Adams, it was in their backyard, roasting coffee beans in a perforated drum roll over a propane grill. Now, the couple has a full-service shop where they pour their own brews, local beer and liquor, plus some treats as well. Matt Adams says their beans fall into three “buckets”—production/ wholesale, single-origin, and shopexclusive. Production/wholesale roasts are the most approachable, whereas shop-exclusives tend to be more complex and sometimes more acidic in flavor. They set it up this way on purpose—Adams would rather serve the funkier brews in-
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the grind house so customers can be educated on the roasts and flavors, something that can’t be done at the supermarket. The couple has been working on cold brews since 2014, and you can get their “Punch in the Face” nitro (infused with nitrogen gas, making for a creamy, smoother taste) cold brew coffee by can, or right in the shop.
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On Fridays, you can stop at Backyard Beans for their weekly “cuppings,” essentially a get-together for local connoisseurs to join the duo for product sampling and quality control of their products with some education along the way. Expect to taste 8-10 different shots of coffee and talk about the flavors and aromas you find. Backyard Beans has some local friends in the food business, too—they share a space with Lansdale’s own Round Guys Brewing, and after 2 p.m. you can get a pour of Round Guys in shop, along with wine from Stone and Key Cellars and liquor from Boardroom Spirits just down the road.
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Monocacy Coffee at lit roastery and bakeshop 26 E 3rd St, Bethlehem 484.893.0483 monocacycoffee.com To Matt Hengeveld of Monocacy Coffee, a good coffee is like “getting a decent cut of steak—you don’t want it well-done.” This why you’re more likely to find light and medium roasts from him and business partner Dan Taylor than darker brews.
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In Matt’s opinion, light roasts tend to be more flavorful. Due to the lower
temperature used to roast, the unique characteristics of the beans remain the strongest, and the “nuances” are brought out in them. “Each roaster has their own unique approach,” says Matt, and although Monocacy specializes in lighter roasts, a coffee is considered “good” when “you can tell if there was care put into it.” While there is certainly care put into the making of the coffee, Matt and Dan are sure to “pay mind to every hand that touched the coffee” by also being sure to educate customers all about the source and the making of the coffee, plus explaining the flavors to look out for while tasting it.
Be bold.
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Monocacy is sure to give back, too—the beans from their Sumatra Ketiara Co-Op coffee come from a co-op in Indonesia and is collaboratively sourced with the Bethlehem Food Co-op. Ten percent of the dry sales go directly to Bethlehem Food Co-op, and just about 700 pounds have been sold so far. Where can you get your hands on Monocacy’s coffee? You could either look out for bags of their products at local farmers’ markets, or better yet, stop by Lit Roastery and Bakeshop in Bethlehem, owned and operated by Matt, Dan, and talented baker Melanie Lino.
RED DOOR COFFEE at Diana’s Cafe 4907 PA-309, Center Valley 610.797.2525 dianascafe.com Diana Hall-Yurasits is no stranger to the food industry. Her restaurant in Center Valley, Diana’s Cafe, has been around
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and thriving for about twenty years, and now she and her husband are trying something new together: roasting coffee. Like many parents who send their kids off to college, the Yurasits decided to do some traveling. They found themselves visiting many small coffee shops and roasteries along the way, where their eyes were opened to the complexities and art behind coffee and the making of it. There was just one aspect of their visits that frustrated Diana and Jim—they couldn’t see the roasting in action. After making the decision to start home roasting, they also
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the grind agreed that when they did have their own roasting room in shop, the machine would be visible to curious customers. Now they have just that—a special room right in the cafe where they are roasting “meticulously sourced” beans under the name Red Door Coffee, most of which are single-origin. They then serve the coffee right in the cafe, a method they’d like to call “roast-to-table.” With an already solid group of enthusiastic, loyal customers, Diana and Jim are getting plenty of feedback on their coffees, and are open to suggestions on the naming of them.
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Pretty soon, patrons will be able to attend a “Lunch and Learn,” where Diana and Jim will explain where their beans come from, how they are roasted, and other interesting tidbits, followed by lunch in the cafe. As long as Diana and Jim continue to receive positive feedback, they hope to sell their coffee commercially and wholesale. Either way, Jim says, “We are having fun together.” That makes the venture all the better.
One Village Coffee 18 Cassel Rd #1, Souderton 215.721.4818 onevillagecoffee.com “It takes a village.” That’s just one mindset that the team at One Village Coffee has taken to heart since before the business was even born, and where their name came from. While visiting Honduras and Nigeria, president of One Village Andrea Hackman, along with her family, met
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many coffee farmers along the way. Andrea said that they noticed that “everywhere they went, there was a commonality in people” that inspired the family.
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A shared passion for coffee and the desire to to bring people together led to a makeshift roastery in Andrea’s in-laws’ basement, where they roasted “around the clock,” until eventually moving to a garage, and then to their current facility in Souderton. Ten years later, OVC is going strong, selling roasts in twentytwo states, and can be found in many cafes in the area.
Much like craft beer, coffee can be as simple or as complex as the producer would like to make it. One Village Coffee differentiates their brews into three different “tastes”: classic, modern, and single-origin. Classic roasts like the “Artist” are reminiscent of what you would find in “grandma’s kitchen”— dark and hearty. Modern blends like the “Villager” are “balanced and flexible,” and then the single-origins are lighter roasts that “bring out the nuances” of the beans, making them more distinct in flavor (these are recommended to be tried black, as that makes it easier to taste the differences). The quality of coffee is graded on a scale of one to 100, and if the coffee grades above an 80 it is considered “specialty.” One Village uses only 80 and up, with many of them in the 85 range. All of the beans are sourced from regions of the
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“coffee belt,” including countries in Asia, Latin America, and Africa. Aside from roasting quality beans, One Village strives to be as environmentally-conscious as possible—for example, their roaster uses 80 percent less energy than average, they use recyclable packaging, and the bean bags are compostable. One Village was also one of the first companies to be certified as a B Corporation, meaning that they meet “rigorous standards of social and environmental performance, accountability, and transparency”—something they are quite proud of.
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5 Coffee Drinks to Make at Home After you’ve grabbed a fresh bag of beans from a local coffee roaster, try one of these caffeinated beverages for a morning or mid-afternoon pick-me-up (or head right to the bottom of the list for the nightcaps). All recipes yield one serving.
Pumpkin Pie Coffee Ingredients • 3/4 cup strongly brewed hot coffee • 1 tablespoon canned pumpkin • 2 tablespoons vanilla extract • 1/4 teaspoon ground cinnamon • 1 cup milk Directions In a saucepan, heat ingredients over medium-high heat until steaming hot, stirring occasionally. To serve, pour into a tall glass or large mug.
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Ingredients • 1 cup brewed hot coffee • 2 teaspoons unsweetened cocoa powder • 1 tablespoon sugar (or to taste) • 2 tablespoons milk (or to taste) Directions Pour hot coffee into mug. Slowly stir in cocoa, sugar, and milk.
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Espresso Martini Ingredients • 1 1/2 ounces vodka • 3/4 ounce coffee liqueur • 1/4 ounce white creme de cacao • 1 ounce cold espresso Directions Pour the ingredients into a cocktail shaker with ice. Shake well and then strain into a chilled cocktail glass.
Irish Coffee Ingredients • 1 cup brewed hot coffee • 1 tablespoon sugar • 1 1/2 ounces Irish whiskey • Heavy cream, to taste Directions Fill a mug with hot water to preheat it, then empty the mug. Pour hot coffee into mug, then add sugar and stir until completely dissolved. Blend in the whiskey, then top with a few splashes of heavy cream. Serve immediately.
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extra grinds
10 Things You (Probably Didn’t) Know About Coffee 1. According to ancient history, the effects of coffee were discovered in Ethiopia when shepherds noticed the effects of caffeine when they saw their goats becoming frisky and starting to “dance” after eating from coffee plants.
2. There is probably less caffeine in your espresso than in your cup of drip. A 12-ounce (U.S. size small) cup of coffee contains about 120mg of caffeine, whereas a 2-ounce (standard double shot) of espresso contains about 80mg of caffeine. Espresso has more caffeine by volume, but in practical sizes of consumption, you’re getting more of a buzz from a regular cup of coffee.
3. Coffee is the second most traded commodity in the world. (The number one commodity is, of course, oil.)
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4. The world’s most expensive coffee costs up to $600 per pound. Known as Kopi Luwak, the coffee goes through an interesting process: the coffee berries are eaten by the luwak, a palm civet cat. The cat can’t digest the berry, so it is defecated and farmers collect the droppings and separate feces from coffee. Then, the beans follow the typical washing and roasting process.
5. According to the Guinness Book of World Records, the oldest cat in the
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world was Creme Puff, who passed away in 2005 at the age of 38. Her owner fed her coffee every morning (along with bacon, eggs, and broccoli).
6. Hawaii is the only state where coffee beans are commercially grown. Speaking of beans: “coffee beans” are a popular java term, but they aren’t actually beans. They’re seeds from the fruit of a coffee plant.
7. The average American spends $1,000 on coffee each year, but the United States isn’t the world’s most caffeinated country. Finland drinks more coffee than any other nation, with the average adult consuming four to five cups of coffee daily.
8. George Washington is credited with the invention of instant coffee in 1906. (No, not that George Washington.) George Constant Louis Washington, a Belgian-born man and later resident of New Jersey, invented the manufacturing of instant coffee during a trip to Central America in the early 1900s.
9. Coffee was originally eaten. Early African tribes mixed coffee berries with fat, creating edible energy balls.
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Those who consider history as nothing more than a dry iteration of facts and figures irrelevant to modern life should think again. In South Bethlehem, the past is a dynamic platform for building a burgeoning present and securing a flourishing future. And SteelStacks counts among the driving forces behind the economic—and cultural—turnaround transpiring in the abandoned brownfields of Bethlehem Steel. Crowds
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BECAUSE YOU LIVE HERE
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drawn to the community-focused site by concerts, movies, and festivals—most recently, ArtsQuest’s annual Musikfest, which set a new attendance record of 1,196,000 patrons—are ensconced in the bygone heyday of steel manufacturing. Massive blast furnaces, towering more than 200 feet in height and vibrantly illuminated at night, serve as the iconic backdrop to this lively riverside attraction.
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steelstacks The near-10 acre SteelStacks Arts and Cultural Campus, initially opened in early 2011, currently encompasses the four-story industrial-chic ArtsQuest Center, the Levitt Pavilion outdoor performance amphitheater, broadcasting headquarters of PBS 39, several repurposed historic buildings—the oldest of which houses the Bethlehem Visitor Center—multiple plazas, and the HooverMason Trestle, an elevated walkway (which is free and open to the public) stretching a half-mile along the former narrow gauge railroad line that delivered iron ore and coke to the furnaces. This one-of-a-kind arts, entertainment, and recreation complex, where industrial heritage melds with social and economic revitalization, recently achieved recognition on the national stage. “The SteelStacks campus and the Redevelopment Authority and its partners—ArtsQuest and PBS 39—were awarded the 2017 Rudy Bruner Award for Urban Excellence,” reports Tony Hanna, Executive Director of the Bethlehem Redevelopment Authority. “It’s been an incredible success.” Four other finalists providing stiff competition for this prestigious award, which honors innovative urban transformation, included ambitious projects in Chicago, Los Angeles, Boston, and New Orleans. Past accolades bestowed on SteelStacks include the 2014 Global Award for Excellence from the Urban Land Institute.
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“Big organizations such as the Bruner Foundation and the Urban Land Institute that do vast amounts of planning and review of projects both nationally and internationally look at SteelStacks and go, ‘You’ve created a special place,’” says Tony, who notes that more than
exceptional aesthetics distinguish the campus. “When you look at SteelStacks, it’s an everyman’s story—and an everycity’s story. Every city in the Rust Belt has an old factory site, maybe an old steel mill or paper plant sitting on a river, and what we’re shown them is that with a little imagination, a little chutzpah, and some creative financing, you can make a SteelStacks happen.”
Four other finalists providing stiff competition for this prestigious award, which honors innovative urban transformation, included ambitious projects in Chicago, Los Angeles, Boston, and New Orleans. When Bethlehem Steel Corp. ceased manufacturing operations in the city in 1995, the civic-minded company made several costly but ultimately fruitless attempts to redevelop the site rather than simply fencing the 1,800-acre property and walking away. And, of course, there was a fiscal imperative to reinvent what amounted to 25 percent of the land in Bethlehem. “This was a significant amount of real estate which, when it was running as a plant, was generating a tremendous amount of revenue for the city, both in terms of jobs and real estate taxes,” Tony says.
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steelstacks The genesis of SteelStacks was sparked in 1997 when the City of Bethlehem and the Redevelopment Authority partnered in planning with the nonprofit ArtsQuest organization. “Things fell into place,” says Tony. “It was sort of a natural evolution.” Sands BethWorks donated adjacent land for SteelStacks, which “would be an anchor equal to the Sands Casino. One end was anchored by gaming, entertainment, and restaurants, and the revenue derived from the casino—the real estate taxes—were reinvested back into the site to create this arts and cultural campus to basically balance it out.”
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The Magic of David Caserta I Oct. 21 Evil Dead The Musical I Oct. 31 Alton Brown Eat Your Science I Nov. 8
For those looking to delve into Bethlehem’s steelmaking legacy, guided tours offer a spectrum of immersive experiences, such as “SteelWalkers Tours” and “Steeples and Steel” mini-bus tours offered periodically by The Steelworkers Archives, and Historic Bethlehem’s “Rise & Fall of Bethlehem Steel Walking Tour,” which highlights the multicultural and social aspects of life in the surrounding community. “We talk about all the different ethnic groups that came to Bethlehem to work in the steel company. Walking through South Bethlehem was like walking through Europe or, later, other places in the world, because of all the different nationalities and languages spoken, and all the different smells of the foods cooking,” says Charlene Donchez Mowers, president of Historic Bethlehem Museums & Sites. The organization also offers a “Hoover-Mason Trestle Guided Tour.” All guides have a connection to Bethlehem Steel, either through a relative who worked there or as former employees themselves.
On the cultural side, more than 750 free musical performances are presented each year, plus ticketed concerts, comedy shows and classes, and movies shown on two screens at the Frank Banko Alehouse Cinemas, featuring special screenings and series. ArtsQuest partnerships range from Peepsfest every December 30 and 31—a family-friendly New Year’s Eve celebration that showcases the signature sweets of Just Born Quality Confections—to after-school programming for at-risk youth and numerous other appealing educational opportunities for children of varied ages. “Obviously there are major events that we produce, but ArtsQuest offers access to arts and culture to everyone,” says Patrick Brogan, chief programming officer at ArtsQuest. This month, Oktoberfest, a free familyfriendly festival, is the place to place to “come and have fun and celebrate the area’s German history, a little bit of our own Pennsylvania flair,” says Patrick. “It’s a bit tongue-in-cheek, with events like the ‘Hasselhoff Off,’ where contestants dress like David Hasselhoff, all the way to the ‘Wiener Dog Races’”—i.e., dachshund races—“which is about as much fun as you can have on a Sunday afternoon.” Also look for beer, pretzels, brats, and other German food specialties. In November and December, Christkindlmarkt marks its 25th anniversary with a stellar array of fine artisan crafts to tempt holiday shoppers. Additional diversions include demonstrations, live music, and breakfast with St. Nicholas.
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LOCAL COLOR
crystal lee lucas BY JAIME KARPOVICH
If “haunting” is a theme for October, one Bethlehem artist and photographer shoots photographs that embody—or disembody—that feeling best. The work of Crystal Lee Lucas, a self-taught photographer at age 25, can be described as evocative, historical, elegant, and spooky.
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crystal lee lucas Influenced by the mourning rituals of the Victorian era, she uses a toolbox of handcrafted props and fragile antiques with muted colors and the woods of Pennsylvania. Her photos breathe life into melancholy feelings, while still managing to take your breath away.
To see your photography for the first time is both delicate and shocking. How would you explain it in your own words? My photography is a construction of my own visual dictionary of emotions that I can’t quite put my finger on or name. Inner turmoil, depression, anxiety—in our spectrum of emotions, diagnosing a single ache in our hearts can often be a much more complex matter. My exploration through photography is my way of coming to terms with the past, present, future, and everything felt along the way.
How would you describe your aesthetic? I create dark art photography greatly inspired by the Victorian Era. I imagine I am telling stories through a visual medium of gothic novels that were never written. Every image has haunting quality, whether that be in a form of obsessiveness or being consumed in emotions that are difficult and impossible to escape, like a soul unable to rest and detach itself from a home.
Have you always considered yourself to be an artist?
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I haven’t identified myself as an artist until very recently, but I have always been an artistic person. Art classes were often the only classes that allowed me to focus, earn good grades, and actually enjoy them.
What mediums other than photography have you tried? Other than photography, I’ve taught myself how to embroider and write calligraphy over the last couple years. This year, I hope to learn about bookmaking and maybe also take a violin class.
How has the look of your work shifted over time? Over the years, my visual dictionary has become more streamlined. I reference early Victorian photography often, especially spirit and post-mortem photography. Those photographs hold feelings of mystery and a dire need to communicate and remember those that have passed. I think these feelings haunt us all.
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It’s necessary for me to spend time in solitude, in nature, or both at once when possible. When I’m not taking pictures, I’m often reading sad poetry like Sylvia Plath or watching old films in amazement and wonder, such as “A Trip to the Moon” by Georges Méliès.
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crystal lee lucas Tell us about some of the meticulous work that goes into curating and crafting props, backgrounds, clothing, or the environment of a photo. All of my props are handmade by me, or are objects from my home that has inspired me. My piece “And They Keep Me in This Room” was inspired by the short story The Yellow Wallpaper. It tells the story from the secret diary of a women enchanted and madly obsessed with the yellow wallpaper in her bedroom, which symbolized her entrapment, obsessive thoughts, and depression.
Her photos breathe life into melancholy feelings, while still managing to take your breath away. I really wanted to consume myself within that piece, similar to how she is consumed with the wallpaper. I tore blank pages from a few journals and laid them in a quick bath of tea and spread them on the floor to dry. Once dry, I wrote by hand on almost every tea stained page. This ceremony of writing expanded over a few days. I placed them on the wall and realized there weren’t enough, so I did the process all over again until the wall was overflowing and overwhelmed with pages. This piece took two weeks to complete, and I would do it all over again. The creative process that must happen to get to a final image, that most people don’t
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see, is quite satisfying and fulfilling to me.
The subjects in your photos are often contorted or seemingly put in uncomfortable positions. How do you accomplish that? Sometimes I get my friends to do weird things for me, like sitting for two hours to let me cocoon them in thread for a photo (“The Obsessor”). But most of the time, I will model in my own pictures. My photography is a personal visual diary, and I am the subject and puppet of that diary. There are times I want the body to create certain shapes, and I can accomplish the twists and bends in my vision. What is the overlap between your photography and your personal style? Many of the objects in my photographs are items that adorn our home. Most of the clothing pictured are pieces I have purchased and wear, aside from the very fragile and older pieces, like some mourning capes and a few fragile dresses.
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At the time of print, you have more than 52,000 Instagram followers. What does a platform like Instagram do for artists’ selfpromotion and audiences? I didn’t have many friends growing up, and often felt like I couldn’t relate to anyone. Now there are so many kindred spirits from all over the world I connect with or admire through my phone, and I don’t feel so alone. The best part of Instagram is that it provides a free platform for artists to build a community of like-minded individuals.
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You’ve received notoriety in features from gallery shows to international fashion magazines. Where has your work been featured? I’ve been in group exhibitions in Pennsylvania and Massachusetts, and currently in New York through November. My first solo show was earlier this year at Central Tattoo Studio in Philadelphia. My work has been published in a number of magazines including W, Glamour, D2, and Philly Voice.
What do you see as progression and evolution of your photography or other artistic practices?
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I have been so eager to learn how to develop my own film and make prints for a very long time, so I’d like to step into film photography. There is something nostalgic and romantic about film, and most of my favorite photographers still shoot using film. I have shot a few weddings, but am most passionate about and eager to work with fashion designers, boutiques, and other small businesses.
You shoot a lot of photos in the woods and decaying or abandoned homes. How does living in the Lehigh Valley serve as an advantage to executing your vision? Although my partner Dylan and I would prefer to live on top of a mountain, we
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have a house in Bethlehem that we enjoy. We’re both artists who appreciate nature as inspiration and access to art communities, so being a short drive from the woods or large cities like Philly and New York makes the Lehigh Valley the best of both worlds.
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To see more of Crystal’s work, visit crystalleelucas.com or follow her on Instagram @crystalleelucas.
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You’ve heard about the great gas mileage. You probably know someone who owns a Prius. You are certainly intrigued by the idea of never having to pay for gas again if you go full electric. But you wonder about reliability. How will it drive? And what is this term ‘range anxiety’ (fear of running the battery down and being left stranded somewhere) you’ve read about? Well,
Is it Time to Consider an Electric or Hybrid Car? BY ANDY COOK
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before we go any further, let’s define some of the terms you’ve probably been hearing about. The three types are: hybrid, plug-in hybrid, and electric. Hybrid cars (in broad terms) have a gas engine and also batteries that work together. These use the gas engine for distance and power, and rely more on electric power for shorter, lower speed
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electric or Hybrid trips. This is why they often have higher city ratings than highway EPA ratings. A Toyota Prius is the most popular of this type of configuration. Plug-in hybrids can go a short distance on full electric power, and then switch over to the gas/electric hybrid mode to give you range. “Plug-in” means you actually plug it into your wall outlet. This charges the small battery so you can go those short trips (typically 10-20 miles) without using the gas engine. If you do go on a longer distance, you get the benefit of a hybrid as mentioned above. Usually, you’ll see the term “plug-in hybrid” as part of the vehicle name. The Chevy Volt is an example. Electric cars do not have a gas engine on board, and rely solely on rechargeable batteries to power the electric motors that drive the wheels. Examples would be any vehicle made by Tesla, and the new Chevy Bolt. Why buy an electric car? First, they use a lot less energy than a car that runs on gasoline, have lower maintenance costs, and can save you up to two-thirds the cost to run. For example, no more oil changes—ever. You won’t need to fill up your tank again—ever. They also don’t pollute at all: electric cars produce no tailpipe emissions (and also don’t even have tailpipes!).
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Why might an electric car not be for me? First, they often cost more (initially) than a comparable gas-engine car. Also, if you drive more than 70 miles per day, and can’t easily get to a public or workplace charging area, this could be an issue, unless you have a car that has a longer range. The Chevy Bolt, for example, has a range of up to 238 miles between charges. You also need to have
access to a 240-volt outlet and a place to park your car overnight for recharging. It’s one thing if you have a home/garage, but if you’re in an apartment or condo, that could be an issue if you can’t park near an electric outlet. Also, it can take up to several hours to charge an electric car, so that needs to be figured into how you live your life and your car needs.
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No more oil changes– ever. You won’t need to fill up your tank again–ever. Consumer Reports suggests that you ask yourself the following questions as you consider an electric car: How many miles do I drive each day? Do I have regular access to charging at home or work? How much does my electricity cost? Do I need a faster charging option, or can I use my regular outlet (this determines rate of recharge)? How often do I drive outside the range my car is rated for? Are there charging stations along the route I take? How much do electric cars cost? Per Consumer Reports, base prices range from $21,750 for the Smart Electric Drive to more than $125,000 for a highperformance Tesla Model S. However, some electric cars are eligible for up to a $7,500 federal tax credit to offset the extra cost. Additional city and state tax credits, rebates, or vouchers may be available depending on where you live. Ask your dealers if any might apply, as these would help reduce the upfront costs. You should definitely test drive one (or more) if you are considering an electric
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electric or Hybrid or hybrid car. They drive differently. Electric cars often deliver power right away, and are smooth and quiet. This is because electricity is being used to power an electric motor, and it’s very much an “instant on” effect, like turning on a switch.
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As you consider whether or not to replace a current car with a hybrid, plugin hybrid, or electric vehicle, think about how you live, and how you use your car now. Is it primarily local, short trips, or longer excursions? Maybe you have an opportunity to add one of these types of vehicles into your family as a way to dip your toe in the water. If you have friends with any of these types of vehicles, talk to them! You’ll find that those who drive these types of vehicles have done a lot of research, and are willing and happy to share their stories.
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Is a hybrid a better choice? This is a personal decision, but there are advantages to hybrids over electrics. Hybrids have a gas engine on board that gives you the benefits of great gas mileage plus a good range for distance. Also, you’re not reliant on plugging it in to charge—just go to the gas station and fill it up. The Hyundai Ioniq hybrid gets over 50 MPG, which really is substantial.
Go online and search for a “conversion calculator for better mileage” website. This is where you can enter your current car’s MPG (miles per gallon), and then enter information on the new car, such as cost, electric or hybrid, and gas mileage. It will calculate when switching to a new car will pay for itself based on the data you supply.
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After 44 years as a State Farm agent in Emmaus, Fred Saracino’s clients often tell him to take time off and enjoy himself—and he does. But he’s in no hurry to retire. While Fred loves to have fun, he loves his work as well.
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fred saracino “I don’t want to retire,” Fred says. “My clients are my friends and no longer just my clients. It’s a pleasure for me to work with them. They come in and say, ‘You taught me how to save this money!’ and ask what they should do with it now. I don’t want to release them to someone new in the business.” They just don’t make ’em like Fred Saracino anymore.
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“New agents today are not getting the opportunity to sit down at kitchen tables with their clients, to learn that they are people with families who are giving you their lives to take care of,” Fred says. “The online agents call you a policyholder. I want you to be a client. I want to know the name of your dog. I want to know about your mother-in-law’s health. I want to know everything about you. And I want you to know how things operate and work.” Fred started working for State Farm in 1970 as an auto underwriter in the Pittsburgh area. But the job just wasn’t the right fit. He asked the insurance company to teach him how to become an agent and began his career as an agent in 1973, selling home, auto, property, life, and commercial insurance, among other products. “My office is a mile of where it’s been since the day I started,” he says. He started as a one-man operation. Today, he has five full-time employees, all licensed agents, including his nephew, Andrew Perkins, who runs the business when Fred takes time off. “In my career, I’ve had staff with me as long as 30 plus years. Now my longest-term
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staff member has been with me just 10, but that’s because the others retired,” he says. He’s also on his second—and even third—generation of clients. “A large percentage of my clients go way back,” he says. “And new generations come in, saying, ‘I remember when my father brought me in and now I’m bringing my son.’”
“The online agents call you a policyholder. I want you to be a client. I want to know the name of your dog. I want to know about your mother-inlaw’s health. I want to know everything about you.”
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Jack Hilbert is one of Fred’s earliest clients. He had just graduated from college and was starting out on his own in 1973 when Fred was taking over State Farm’s Emmaus territory. His father, a client of Fred’s predecessor, referred him. “I started out with just a life insurance policy,” Jack says, adding that he’s purchased numerous other policies over
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fred saracino the years. “We just had a chemistry that works, and I was very happy with the result. I never shopped around. Maybe I could have gotten better rates, but I always felt Fred was really looking out for my long-term interests. It’s always been very personal service, not just professional. I absolutely consider him a friend at this point. We’ve worked together in fundraising activities for Camelot for Children, we get together for lunch, we’ve gone through family issues. We’ve known each other in good times and bad times.” That personal touch is key to both Fred’s success and his love of his job. “I have created an encyclopedia of friends,” he says of his clients. “These are the people that make me successful. One of my goals on any given day is to get a hug from one of my clients.”
1.800.792.3161 Fred believes there still is a need for face-to-face relationships in the insurance industry.
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“The industry is changing,” he says. “The internet is a good place for buying, but the online insurance companies are trying to turn our business into a commodity that is convenient to buy online. But people who buy insurance online may not know much about the coverage they’re buying, only the price. You can’t buy insurance without having knowledge. It’s very dangerous. It’s not a supermarket. You don’t pick and choose like buying cereal.” A good agent can suggest, advise, and explain. “There’s still a place for old-
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fashioned service,” he says. “If people will sit down and listen, they will begin to understand that face-to-face is still one of the best ways to do business.” That’s what he taught Andrew and the rest of his staff. “He’s doing what I used to many years ago. He’s always on the phone. If the phones are not ringing, you have to make them ring,” Fred says of Andrew. “I get compliments all the time on my staff. I hire on personality. You can’t teach personality. I can teach them everything else.” “I’ve had fun cultivating my business,” Fred says. “I’ve walked down the streets of Emmaus carrying balloons. I do a fair amount of advertising. I’m very involved in the Lehigh Valley and have been very active with Camelot for Children. There is still a place for agents who are willing to talk to people and hold their hands and spend time with them.”
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A past president of the National Association of Insurance and Financial Advisors, a professional organization, Fred has been named to State Farm’s Chairman’s Circle and is a lifetime member of State Farm’s President’s Club, which recognizes the top 50 agents annually in various product lines (from about 18,000 agents). To become a lifetime member, an agent must have received the award five times. He is also a past president of Camelot for Children and has volunteered for the National Ski Patrol for more than 20 years.
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CALENDAR
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Bethlehem’s 12th Annual Harvest Festival
When: October 7 11 a.m. - 8 p.m. Where: Historic Downtown Bethlehem Why: Enjoy food from craft vendors, live music, and the Biergarten, as well as soup, wine, and beer tasting trails. This is a family and pet friendly event!
Lehigh Valley craft Beer Fest When: October 7 2 p.m. - 6 p.m. Where: Coca Cola Park, Allentown Why: It’s unlimited beer tastings of local craft brew offerings and food trucks serving savory bacon dishes.
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When: October 13 3 p.m. - 9 p.m. October 14 & October 15 10 a.m. to 6 p.m. Where: Palmer Nursery, Easton Why: Join Palmer Nursery to celebrate the fall season! It’s a weekend full of games, food, and music for the entire family.
Philipsburg Pork Roll Palooza
When: October 14 12 p.m. - 8 p.m. Where: Riverside Way, 7 Union Sq,
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The Lights Fest
When: October 14 4 p.m. - 9 p.m. Where: Bell Gate Farm, Coopersburg Why: Join a crowd of hopeful people to gather and share personal wishes, dreams, and goals. Then, everyone will ignite their sky lanterns and let them take flight for a moment of surreal ambiance.
Tipsy Tractor Hayrides When: October 14-15 & 21-22 1 p.m. - 4 p.m. Where: Sorrenti Cherry Valley Vineyards, Saylorsburg
Why: Have a glass of sangria or mulled wine and take a tractor hayride!
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CALENDAR IGNITE A LOVE OF LEARNING T H AT W I L L L A S T A L I F E T I M E
Quakertown Farmers’ Market 85th Anniversary Fall Festival When: October 21 10 a.m. - 4 p.m. Where: 201 Station Rd, Quakertown
Why: Look for a hay maze, SCHEDULE YOUR VISIT TODAY!
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Lehigh Valley Cider and Wine Festival
When: October 21 12 p.m. - 4 p.m. (Session 1), 6 p.m. - 10 p.m. (Session 2) Where: Coca Cola Park, Allentown Why: Try local and regional cider and wine in addition to food and crafts from local food trucks, vendors, and artisans.
Easton Food Truck Festival
When: October 22 12 p.m. - 6 p.m. Where: Larry Holmes Dr, Easton Why: There’s no admission fee at
Easton’s second annual food truck festival, which will be packed with food, drinks, craft beer, and live music. Try out the trucks and vote for the best sweet, savory, healthy, rookie, and best overall truck!
Pierogi Festival When: October 21 2 p.m. - 8 p.m. Where: The Clubhouse Grille, Bethlehem
Why: With more than 10 pierogi creations, beer, and live music, pierogi enthusiasts won’t want to miss the area’s first festival dedicated to pierogies.
When: October 28 11 a.m. - 5 p.m. Where: The Dining Dog & Friends, Allentown
Why: Dress your furry friends up in their Halloween attire and march them along in the parade—and pick up some treats from The Dining Dog’s bakery while you’re there!
1309 Stefko Blvd. | Bethlehem 610-691-1889 | tru-comfort.com
LEHIGH VALLEY’S PREMIER CULINARY RESOURCE
Halloween Pet Parade & Anniversary Party
Proudly serving the Lehigh Valley for 29 years
FREE COPIES OF G O O D TA S T E C A N B E P I C K E D U P AT: MORAVIAN BOOKSHOP Bethlehem moravianbookshop.com DAN’S CAMERA CITY Both locations danscamera.com EMBASSY BANK All locations embassybank.com
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CALENDAR Truck or Treat Festival
When: October 28 12 p.m. Where: Nazareth Boro Park, Nazareth Why: Bring your kids in costume so they can “truck or treat” with the food trucks!
Run the Vineyards
SENSIBLE. PRACTICAL . SMART And that’s just the type of service you can expect. Wait until you see our floors!
When: October 29 9 a.m. - 12 p.m. Where: Tolino Vineyards, 280 Mount Pleasant Rd, Bangor
Why: Take a fun 5K run through the vineyard, followed by wine, chocolate, live music, and a costume contest.
SALES + INSTALL | RESIDENTIAL + COMMERCIAL
PA Bacon Fest
4437 EASTON AVE, BETHLEHEM | BETHLEHEMGALLERYOFFLOORS.COM
When: November 4 & 5 10 a.m. - 6 p.m. Where: 325 Northampton St, Easton
Why: If you like bacon, mark your
NEVER COOKIE CUTTER.
custom kitchens & baths basements home theaters Visit our showroom 1308 main st. hellertown 484.851.3205 maui-kitchens.com
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calendar! Wi With more than 100 re th vendors, dozen ors, a doze en musical acts, and two-day d several stages, sta s, the two-da attracts festival attra racts more e than t 50,000 attendees. at
WHERE DERRIÈRE MEETS CHAIR @lehighvalleymarketplace Follow us on
STOOLS
DINETTES
BARS
CUSTOM DESIGNS
TROLLEY STATION MALL 224 Nazareth Pike | Bethlehem barstoolvillage.com | 610.614.1617
LOW pressure water?
Call us for a low pressure estimate.
For All Your Water System Needs well drilling • water treatment • geothermal heat MayersWellDrilling.com • 215.679.7817
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SNAPSHOT
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Left Page Clockwise: Jacqueline Guffy, Lock Ridge Park, Alburtis. Tom Bentz, Coopersburg. Cheech Wagner, Williams Township. Right Page Clockwise: Mannie Samuels, Easton Farmers’ Market. Joe Feiertag, Leaser Lake, New Tripoli. Lisa Stangl, Nazareth.
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ADVERTISER INDEX American Fence & Flag .................................. 17
Grille 3501 ....................................................... obc
Penn Contractors.............................................54
Assist 2 Sell.........................................................64
Hartzell’s Pharmacy ........................................27
People First Federal Credit Union ..............61
Bane & Vader’s ..................................................69
HCR ManorCare Health Services ...............34
Phillips Pet Supply Outlet .............................40
Bella Casa Kitchen & Bath .............................69
Hei Jin Chung, MD ..........................................47
Physicians Weight Control ...........................66
Bethlehem Gallery of Floors ........................72
Holencik Exteriors ...........................................53
QNB ......................................................................50
Bill Stofanak Kitchen Facings.......................63
ICS Heating & Air Conditioning ..................51
RCN.......................................................................57
Blink Optical Boutique ...................................42
J&J Luxury Transportation ...........................44
Ren Acupuncture Service .............................54
Blue Moo Ice Cream Shop ............................32
James K. Shearer, DMD PC ...........................35
Richards Window Fashions ..........................60
Boutique To Go ................................................10
Jumbars ..............................................................61
Riverview Country Club ................................ 19
Brick Tavern Inn ...............................................32
K & H Custom Window
Roche Painting .................................................63
Bucks County Wine Trail ...............................43
Treatments & Accessories .........................58
Rondel Development Company.................33
Buss Paint & Wallpaper ..................................50
Khineder Creations .........................................21
Savory Grille ......................................................41
Carol C. Dorey Real Estate .............................. 5
Klein Farms ........................................................67
Spinnerstown Hotel ........................................26
Christina M. Lawrence, DMD .......................20
Kreative Kitchens .............................................70
State Farm ..........................................................21
Coringrato Insurance .....................................27
KWM Insurance ................................................18
State Theatre Center for the Arts ...............46
Curtis E. Schneck, Inc. ....................................52
Lehigh Valley Electric .....................................55
Steel Magnolia Spa & Salon ..........................45
Dan’s Camera .................................................... 37
Lehigh Valley Health Network ...................... 7
Stofanak Custom Cabinetry......................... 13
Diana’s Cafe .......................................................41
Macungie Animal Hospital ...........................56
Susan Bella Jewelry ........................................ 31
Dinette & Barstool Village of PA..................73
Magellan Financial ..........................................59
Sweet Pea Children’s Shop ...........................68
Dynamite Woodworking ...............................40
Main Street Financial Partners ...................... 3
The #1 Lawn Guy ............................................36
Eat Well Consulting.........................................52
Mary Cresseveur-Reed, DDS, FAGD ...........10
The Brass Rail Restaurant .............................34
Edge of the Woods Nursery .........................46
Maui Kitchens ...................................................72
The Cask Taphouse & Grill ...........................67
Embassy Bank for
Mayer’s Well Drilling .......................................73
The Center for Oral & Maxillofacial
the Lehigh Valley ..........................................ifc
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McCoole’s at the
Surgery and Implantology .......................... 2
Enhancements..................................................51
Historic Red Lion Inn ..................................64
The Floor Show ................................................30
Extraordinary Smiles....................................... 11
Medicap Pharmacy .........................................58
The Shoppes of Premise Maid ....................30
Eyecare of the Valley ......................................20
Meera Salon & Day Spa ..................................43
Tru-Comfort ...................................................... 71
Fairgrounds Opticians....................................18
Millbrook HomeCare Partners ....................66
Turfpro Lawn & Landscape .......................... 19
Fiesta Ole Tequila House .............................. 11
Moravian Academy .........................................70
Waldorf Entertainment ..................................65
First Northern Bank & Trust ........................ibc
Mountain Road Landscaping ........................ 9
Werley Heating &
Foundation Tavern ..........................................45
Northwood Racquet & Fitness Club ..........26
Friendly Tree Service ......................................47
Open MRI & Allentown
Air Conditioning Co. ...................................36 Weyerbacher Brewing Company ...............53
Gail Gray Home ................................................68
Diagnostic Imaging .....................................56
Wood Naturally ................................................65
Galleria 126 ........................................................ 37
Oppenheimer & Co. Inc.................................60
Youell’s Oyster House ....................................15
Gebhardts ...........................................................59
Parkland Nurseries .......................................... 13
Young Medical Spa ..........................................35
Green Acres Outdoor Living .......................... 1
Pearly Baker’s Alehouse ................................42
Zionsville Antique Mall ..................................44
OCTOBER 2O17
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