Lehigh Valley Marketplace 2020 June by Meris, Inc.

june 2020

TO ALL OF OUR FRONTLINE WORKERS,

thank you

Carol C. Dorey Real Estate, Inc.

Specialists in High-Value Property Bucks County / Lehigh Valley, PA www.doreyrealestate.com / 610-346-8800

WOODLAND HILLS COURT

This desirable location in Saucon Valley SD rests on a 2+ acre parcel & is bordered by protected land. Spacious kitchen w/ double ovens & walk-in pantry. Floor-to-ceiling fireplace, 1st floor guest suite & finished walk-out lower level. $685,000

COOKS CREEK FARM

This c.1751 stone manor sits on 34 acres in Bucks County with southern exposure. The home features Moravian fireplaces, random width pine floors, renovated kitchen, PA bank barn, guest house, and in-ground pool. 4 BR, 3.5 baths. $1,950,000

MUSE ROAD FARM

Perched on a tree-lined hillside in Lehigh County with over 6.5 acres. The updated main house has historic touches throughout, with random width flooring, deep sills, and a floor-to-ceiling stone fireplace. 3 bedrooms. 2-car garage. $475,000

SADDLE RIDGE VISTAS

Nestled prominently atop an acre with stunning valley views, this custom stone and stucco home offers a host of details. An open kitchen design blends aesthetics and functionality, and a breakfast area opening to a rear deck. 4 beds. $719,000

WILDERNEST ESCAPE

This cedar & stone home sits on 9+ acres atop a secluded Bucks County hillside. The home offers spacious rooms, including a 1st floor guest suite, gourmet kitchen, solarium w/ hot tub, and in-ground pool. 4 bedrooms, 3 full baths. $1,089,000

EAST PENN CONTEMPORARY

A painted brick pathway leads to the double front doors of this contemporary home.Vaulted ceilings, built-in bookcases, oak floors, floor-to-ceiling dual sided brick fireplace, and granite kitchen, and guest suite. 5 beds, 3.5 baths. $479,000

MYRIAH COURT LOT

Located in an executive neighborhood within Bethlehem Twp, the 2-acre lot offers a quiet location w/ expansive acreage & close proximity to Moravian Academy & numerous lavish country clubs. $194,000. Constr. Pkg offered for $556,351

JOHN L. RIEGEL HOUSE

This stately residence is a historic treasure & has remained in the Riegel family since 1860 and is listed for sale for the first time. The main house is 7,067 sq.ft. spanning three levels. Guest cottage, barn, swimming pool. 6 beds. $999,000

CLASSIC ON FLEXER

Charming colonial in Salisbury SD, over 2600 sq.ft. of living space & flexible floorplan. Family room is highlighted by floor-to-ceiling wood-burning fireplace & sliding glass doors lead to the large backyard. 4 BRs, 2-car garage. $279,900

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BEFORE

IF IT’S OUTDOORS WE BUILD IT. CHESTNUTHILLLANDSCAPE.COM • 610.841.9165

BEFORE

PRESIDENT Matthew J. McLaughlin

CREATIVE DIRECTOR Scott Westgate

GRAPHIC DESIGNER Melissa Lascala

PRODUCTION ARTIST Shannon Austin

WEB DESIGNER Ashley Reinhard

DIRECTOR OF PHOTOGRAPHY Ryan Hulvat

CONTRIBUTING WRITERS Andy Cook

publisher’s note Thanks to COVID-19, we’ve been under varying degrees of lockdown since the middle of March. Merriam-Webster defines the term as the following: a. the confinement of prisoners to their cells as a security measure; and, b. emergency conditions preventing people from entering or leaving a restricted area or building during the threat of danger. Summer officially starts on Saturday, June 20th, and we’re inching back to some normalcy. For the majority of us, the past few months have felt like we’ve been running in place. Everywhere I go, businesses who are operating are taking extreme measures to keep their customers and staff safe—I’m not sure there’s room to do much more. In some cases, it seems a little extreme. At Wawa, one of my favorite places to frequent, their overhead now includes someone on payroll to put a lid on my coffee. Is this really necessary? In many instances, it appears to be more about politics and perception, than safety. Either way, if this business decision was based on data, then I want to know whose lab book was signed and where the data has been unbiasedly published. Ok, fine. I’ll be honest, I probably haven’t abided by all of the CDC or government guidelines; and, at times, I may have violated the 6-foot social distancing rule by a few inches. Like many small business owners, fortunately, I have been practicing long days, hard work, and common sense. For the most part, I see people and businesses doing the same.

Lenora Dannelke Verna Fisher Fred Jerant J.F. Pirro Dan Sullivan

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.

Frankly, I don’t feel like I’m in much danger anymore. Plus, I also accept risk as part of life and embrace it—it makes me feel alive. Ignorance or reality? Most of us have an opinion, and we’re interested in yours. What’s holding you back? Are you ready to get back to normal, or are you going to stay a home until we have a vaccine in 2023? Please write to us at opinions@meris.com. While we wait to hear your opinions, please take time to thank our frontline workers whenever and wherever you can. While they’ve always been the backbone of communities, the pandemic has thrust these anonymous workers into the spotlight as they provide care and services that we often take for granted. Now, as we start to get the economy humming again, please dive into this month’s issue to get all the tips and ideas you’ll need to navigate. Warmest Regards,

Matthew J. McLaughlin

By the way, Father’s Day is approaching, so take a moment to think about all of the things our dads have done for us. They taught us discipline, good judgement, how to throw a baseball, and no matter what we do in life to commit to doing it really well. Thanks, Dad! Please visit Cantelmi’s Hardware in Hot Ticket on page 14 for gift ideas! 4

J U N E 2 02 0

Now more than ever, personalized advice matters Congratulations to Glenn W. Baumer for being named to the Forbes “Best-in-State Wealth Advisors” 2020 list. We can provide customized, comprehensive advice and guidance to help you stay on track to pursue your goals. When the world changes, we’re here to help. Let’s work through this together.

The Baumer Wealth Management Group Glenn W. Baumer, CFP®, CIMA®, C(k)P® Senior Vice President Wealth Management Advisor Portfolio Manager 610.398.4306 glenn_w_baumer@ml.com Merrill Lynch Wealth Management 600 Hamilton Street 12th Floor Allentown, PA 18101 fa.ml.com/baumer_group

Source: The Forbes “Best-in-State Wealth Advisors” list, January 16, 2020. Data provided by SHOOK™ Research, LLC. Data as of June 30, 2019. The Forbes “Best-in-State Wealth Advisors” ranking was developed by SHOOK Research and is based on in-person and telephone due diligence meetings to evaluate each advisor qualitatively, a major component of a ranking algorithm that includes: client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC and not indicative of future performance or representative of any one client’s experience. Rankings and recognition from Forbes are no guarantee of future investment success and do not ensure that a current or prospective client will experience a higher level of performance results, and such rankings should not be construed as an endorsement of the advisor. Neither Forbes nor SHOOK Research receives compensation in exchange for placement on the ranking. Forbes is a trademark of Forbes Media LLC. All rights reserved. For more information: www.SHOOKresearch.com. 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. Investment products:

Are Not FDIC Insured Are Not Bank Guaranteed

May Lose Value

The Bull Symbol is a registered trademark of Bank of America Corporation. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER™ in the U.S. CIMA® is a registered service mark of the Investment Management Consultants Association dba Investments & Wealth Institute. C(k)P® is a registered trademark of The Retirement Advisor University, Inc. © 2020 Bank of America Corporation. All rights reserved. MAP3047724 | AD-04-20-0320 | 472538PM-0420 | 04/2020

LEHIGH VALLEY MARKETPLACE JUNE 2020

contents DEPARTMENTS 8 P RIDE OF PLACE Cantelmi's Hardware 14 H OT TICKET Cantelmi's Hardware 18 B EST I EVER HAD Strawberry Dream French Toast 42 G OOD TASTE Spinnerstown Hotel 46 L OCAL COLOR Jake Kaligis: A Day in the Life 50 M AKING A DIFFERENCE United Way of the Greater Lehigh Valley 56 CALENDAR 62 SNAPSHOT

FEATURES 20 V oices from the Front Lines 28 G reat Classic Cars: 1957 BMW Isetta 33 E ric Guy: Blending Woodworking into an Art Form 38 W hat the Heck is Deckle?

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14 CHECK OUT WHAT 'S NEW AT CANTELMI'S HARDWARE

Develop a new growth strategy. Meet Girard. Investment advice and management for your lifestyle. Talk to a wealth advisor about creating your customized financial planning and investment strategy.

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Investment advisory services are offered through Girard Advisory Services, LLC. Securities and insurance products are offered through Girard Investment Services, LLC., member FINRA and SIPC. These affiliated companies are licensed subsidiaries of Univest Financial Corporation. Products and services offered are not FDIC insured, are not a deposit of or bank guaranteed, and are subject to risks, including possible loss of any principal amount invested.

pride of place

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RICK CANTELMI

Cantelmi's Hardware BY FRED JERANT

he year was 1922. World War I had ended just four years earlier, Prohibition ruled the day, and Italian immigrant Placido “Patsy” Cantelmi decided to go into business for himself. Already employed at a local hardware store, Patsy’s business began as a glass and paint store on the 500 block of E. Fourth St. in Bethlehem. “We mark October 1, 1922 as the official founding date for Cantelmi’s Hardware,” said Rick Cantelmi, Patsy’s grandson and the thirdgeneration owner.

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The business expanded to include hardware a few years later. And when the Great Depression hit in 1929, Patsy diversified even further, reportedly selling apples (and the presses for juicing them) and other atypical merchandise. His generosity at that time became the stuff of neighborhood legend. If a fellow needed some glass to fix a broken window but couldn’t afford to pay for it, Patsy sometimes just gave it to him, with a pay-me-when-you-can agreement. “He never even kept a record of those transactions,” Rick said. “But when things got better, most of those people remembered— and paid him back.” Rick’s dad, Louis, started working at the store as a youngster, and went full-time in 1939. In the 1940’s, Patsy added to the property, doubling its physical depth; of course, that made room for more products, too.

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Louis Cantelmi took over the business in 1968 and boldly expanded the store again. “He bought the 509 building next door and tore down the dividing wall to make one big area,” Rick said. “I was about 12 at the time, and remember helping by hauling stuff in a wheelbarrow.”

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Cantelmi’s next milestone came in 1986, when the company purchased a nearby former silk mill. (The Lehigh Valley had been a major producer of silk fabric in the early part of the 20th century.) “It took us the better part of a year to move the store,” Rick recalled, “because we first had to haul out everything that the previous owners had left behind. And the building had no heat and a broken sprinkler system.” The new digs provided 36,000 square feet of space overall; the first-floor store area jumped from 3,000 square feet to about 8,000. “Formerly, we had materials stacked everywhere. We finally had enough room to spread everything out,” Rick recalled. But the changes didn’t end there. The store’s layout had been configured as a U-shape, but in 2000 it was converted to one big rectangle, with improved heating and cooling systems. “That gave us 19,000 square feet of store space,” he said, “and we have just as much space in the basement. That’s where we keep our heavier equipment and seasonal products.” He added that the basement also houses a small-engine repair shop with a full-time mechanic.

town.

THANK YOU TO OUR FIRST RESPONDERS & HEALTH CARE PROFESSIONALSFOR KEEPING US SAFE! I love being here to help life go right® in a community where people are making a difference every day. I’ve been a proud board member of Camelot for Children—which supports local families with chronically and terminally ill children—for 25 years.

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610.965.6520 | fredsaracino.com

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

pride of place Cantelmi’s product mix has expanded as well. “The store has 21,000 SKUs [items],” Rick said, “and that covers everything from a pair of pliers to large Stihl gas-powered chainsaws. We also cut keys, glass and plexiglass, and can make and repair storm and screen windows.”

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How does Ace Hardware fit in? Well, in the early ‘60s, both generations agreed it was time to join a buying co-op. Those purchasing associations enable members to take advantage of the co-op’s bulk-buying power. Cantelmi’s was affiliated with True Value for 14 years until switching to Ace Hardware in 1977. “We were one of the first Ace stores in the area,” he added. “At the time, its warehouse was in Atlanta, and our stock was trucked out from there. One time, a driver was behind schedule and arrived at 9:00 p.m., long after we had closed. But I was living above the store then, so I came down and helped him unload our stuff.”

A LOCAL FORCE Cantelmi’s location has helped to make it more than your usual neighborhood hardware store. “Lehigh University has been a major client for decades,” Rick said, “and we provide a lot of materials to different departments within the city of Bethlehem. It’s a good way to help keep money in our own community.” Other municipalities and local manufacturers are customers as well.

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As Cantelmi’s Hardware approaches its centennial, the store continues to evolve. “We’ve been selling hardware and merchandise online since 2017,” Rick said, “and we hope to expand that portion of the business in the future.” “Growing up in the business” is practically a cliché, but it’s a family tradition at Cantelmi’s. Both Louis and Rick spent summers and school breaks working in the store, prior to assuming ownership, and Rick’s son Patrick is following the same path. “There are other family-named companies that have lasted for nearly a century,” Rick said, “but not many that are still owned by the original founding family.”

CONVENIENT, COUNTRY LIVING IN THE BEGINNING In the beginning (more or less), there was the general store—a place where people could buy, well, generally everything: fabrics, flour, hoes, guns, candy, hats, and on and on. But over time, some enterprising shopkeepers started to focus less on “soft” goods (such as food and textiles) and more on “hard” goods such as tools, agricultural gear, cutlery, metal utensils, and building products. In other words, they ran hardware stores. As tools evolved and became easier for homeowners to use, hardware stores reached out to do-it-yourselfers. Design consultants, color guides and other how-to services emerged.

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About 100 years ago, the industry suddenly realized that women existed, and expanded its offerings to include hard goods for the home— cookware, for example, and cutlery. After World War II, small electrical appliances such as irons and vacuum cleaners entered the product mix.

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521-529 E 4TH ST BETHLEHEM 610.866.0532 CANTELMIHARDWARE.COM

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But as department stores, chain stores, and mailorder businesses began selling those same items, hardware stores shifted back to its roots of home improvement and repair goods.

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Today, you’ll find the typical screwdrivers, hammers, nails, and other tools, along with gasfired grills, electric saws, riding lawn mowers, and other now-commonplace products that would bewilder Daniel Waldo, Sr., the man who reportedly founded America’s first hardware store in 1782.

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CANTELMI'S HARDWARE For nearly a century, Cantelmi's Hardware, a family-owned business for four generations, has been committed to providing quality products and unparalleled service to their customers and to the community. And it's an especially great place to find gifts for dad this Father's Day! If dad is catching up on projects around the house this summer, help him get it done with some upgraded tools. A sturdy new carrying case will also make life easier. For the outdoor loving dad, make his next camping trip even better with new gear. The experienced staff, from do-it-yourselfers to professional contractors, are experts in providing individualized service and will be happy to help you find the perfect gift. Growth and the family’s long-standing reputation have kept Cantelmi’s Hardware in business so long in the era of big-box hardware stores. Be sure to stop in next time you're in need of tools for your indoor and outdoor projects, paint, lawn and garden items, and more. Cantelmi's is currently open for all normal business hours—check their website for the most up-to-date information.

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best I ever had

strawberry dream french toast at Griddle 145 BY LENORA DANNELKE

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trawberries grab your attention with a flavor that fairly screams “summer!”—regardless of season. For a premium experience of these bewitching berries, Griddle 145 is about to give their beloved Stuffed Brioche French Toast a design update that preserves all the original components. For the foundation of the dish, Chef/ co-owner Taylor Eisenhard chooses brioche from Anthony & Sons Bakery in New Jersey for its moist-yet-fluffy texture that yields a near-custardy interior and golden-crisped surface— after the magic of battering and griddling has been worked. Next, a scratch-made strawberry compote comes into play. A rich cream cheese and compote amalgam is spread atop the French toast (formerly tucked between slices) before being cut into triangles and assembled in a shinglestyle presentation. A drizzle of compote creates a big, bright finish. Those who ascribe to a more-is-more eating ethos may indulge in such sweet add-ons as sliced strawberries or bananas, blueberries, chocolate chips, peanut butter, Nutella, or Vermont maple syrup. Or make your meal meaty with a side of smoked bacon, sausage links, smoked ham, or turkey bacon. Life can be uncertain, so why not indulge? Note: A limited operating schedule with seamless curbside pickup is subject to change as the COVID-19 situation evolves, so check the website for current info and the (eventual) dine-in reopening.

GRIDDLE 145 1146 MACARTHUR RD WHITEHALL 610.351.9898 GRIDDLE145.COM

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

voices from

THE FRONT LINES BY VERNA FISHER

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ESSENTIAL WORKERS.

While they have always been the backbone of communities, COVID-19 has thrust these often anonymous workers into the front lines to provide care and services so we can remain safe. In many cases, these essential workers risk their lives as we are shuttered at home. They have become faceless heroes we rely upon, and Marketplace has chosen three to recognize—along with one restaurant forging its own path.

MARKETPLACE: WHAT HAS IT BEEN LIKE TO BE AN ESSENTIAL WORKER NOW COMPARED TO BEFORE THE CRISIS?

Brianna Bennicoff EMT, MACUNGIE AMBULANCE STATION

Brianna Bennicoff isn’t your average girl. She is basically an action hero who works fearlessly as an emergency medical technician (EMT) and volunteers as a firefighter with Station 37—West Catasauqua Fire Company in Whitehall Township.

BB: I feel that the public has a greater understanding for the potential dangers health care workers face every single day. We never know when we are going to come across the next big virus or pandemic, just as this one has occurred. But we lace up our boots and go to work every day with a smile, ready for whatever we may face that day.

WHAT HAS YOUR BIGGEST STRUGGLE BEEN DURING THIS CRISIS? BB: My biggest struggle during the pandemic comes down to a personal want, and perhaps a selfish one, some may say. I miss seeing my friends and family and being out doing fun things on my days off. My friends and family are my biggest stress relievers, so to not have the normal interactions we usually do has been an increase in stress for me.

HAVE YOU LEARNED ANY LESSONS FROM THE EXPERIENCE AS AN ESSENTIAL WORKER? BB: I have learned to make the most of each day and make it count. You never know when you’ll be ripped away from your normal day-to-day life and thrown into something new. I know I am where I am meant to be. Being able to serve my community is a great honor. MACUNGIE AMBULANCE CORP 5550 N. WALNUT ST. MACUNGIE MACAMB.ORG

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

voices from

THE FRONT LINES

HOW DID EDGE RESTAURANT BECOME SO ACTIVE IN HELPING THE COMMUNITY DURING THE COVID-19 CRISIS? KW: Edge started donating meals to St. Luke’s Hospital Fountain Hill on April 1st. Then on April 15th we started donating to families of Bethlehem Area School District. We've done 100 family-of-4 meals. An example of a family meal would be baked meatball ziti, salad and rolls. Hospitals receive lemon basil chicken, potato gratin, salad, and apple tarts.

Karen Widrick EDGE RESTAURANT, OWNER/PARTNER

The owners of Edge Restaurant really took the meaning of community to a new level by delivering 100 meals to a local hospital and families since April 1st. Karen Widrick and her husband, Chef Tim Widrick, have been cooking and delivering meals as their response to helping during the crisis.

ARE YOU SUPPLYING ALL OF THE FOOD, OR IS IT BEING DONATED BY GENEROUS FOLKS OR BUSINESSES? KW: We started off by supplying all the food. But since we are only doing about 20% of our normal business, we knew that wouldn’t be sustainable long-term. We really knew this was something that was of great help, so we wanted to think of a way to keep it going. This encouraged us to reach out to the community and give an outlet for people who wanted to do something to help their neighbors and just needed a channel to do so. We set up a donation link on our website at edgerestaurant.net to help us with the cost of the food. We will be donating until June 3rd, and then we will re-evaluate with state regulations and assisting summer school needs.

WHAT HAS YOUR BIGGEST STRUGGLE BEEN DURING THIS CRISIS? KW: Our biggest concern at first was how this was going to affect our employees. Normally we employ between 40-45 people. Conversations about lay-offs and not knowing what the future held were especially tough. Our staff is like our family. As time went on and we were able to open in a modified way, the next biggest struggle was to learn a new business. Takeout wasn’t in our normal daily activity. When we were told to close our doors and takeout was only thing we could offer, we had to learn and adapted to keep our business from failing. We still take it day by day, but have navigated successfully so far. EDGE RESTAURANT 74 W. BROAD ST., #5738 BETHLEHEM 610.814.0100 EDGERESTAURANT.NET

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

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voices from

THE FRONT LINES

WHAT HAS IT BEEN LIKE TO BE AN ESSENTIAL WORKER NOW COMPARED TO BEFORE THE CRISIS?

Anmar Chaleby

DELIVERY DRIVER FOR UBER EATS, AND SET UP MACHINE MANAGER AT POLYMER CONTOURS Anmar Chaleby works full-time as a Set-Up Machine Manager at Polymer Contours and is very busy as a delivery driver for Uber Eats.

AC: As an Uber Eats driver, I feel like I have more purpose now than before the crisis. I feel like I’m keeping people safe by keeping them at home and leaving food at their door and then they thank me from a safe distance.

WHAT HAS YOUR BIGGEST STRUGGLE BEEN DURING THIS CRISIS? AC: Not reading facial expressions because of the masks is hard for people. They don’t see me smile at them. Streets are empty, so driving is not a problem. Waiting in line is definitely challenging. I was waiting three hours for an order at a local chain restaurant to deliver to a customer. The customer was very nice when the food got to her, and she gave me a very good tip.

HAVE YOU LEARNED ANY LESSONS FROM THE EXPERIENCE AS AN ESSENTIAL WORKER? AC: Yes. It’s how civilization is fragile. One small virus can really set us back. I have hope as a human race that we can find a way around it and find a vaccine. It’s like earth is testing us. UBEREATS.COM

PUSHSAFE TYSON DANIELS, PRESIDENT & CEO POLYMER CONTOURS 905 HARRISON ST. ALLENTOWN PUSHSAFE.CO

PushSafe is the hygienic, safe answer to pressing elevator buttons without spreading germs. The single-use hygienic push pins are made of anti-microbial materials which are naturally germ resistant. The pins are recyclable and made in the USA. Tyson Daniels, president & CEO of Polymer Contours which manufactures PushSafe says,

“We are hoping to help the public feel safer throughout this crisis with the PushSafe product.” PushSafe became ready for sale in early June 2020, and Daniels already has orders from hospitals, malls, and apartment complexes. While this originally started as a response to COVID-19, the hygienic nature will prove product durability.

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

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voices from

THE FRONT LINES

Jake Thomson

Your

IC ANCentre ORGGarden

OWNER, THOMSON’S MEAT MARKET

Jake Thomson has been serving up fresh cuts of meats for folks at his Walnutport shop since 1982. If you haven’t heard of Thomson’s Meat Market, it’s quite possibly because it is one of best kept secrets in the sleepy town. Known for the freshest meats and best prices around, Thomson’s sells out quickly of the Facebook advertised specials—and folks are used to taking a number at the counter and waiting in line.

WHAT HAS IT BEEN LIKE TO BE AN ESSENTIAL WORKER NOW COMPARED TO BEFORE THE CRISIS? JT: So busy. It’s like before a snowstorm and people rush to buy food, but it’s been like this for more than two months. People are buying anything that isn’t nailed down. Customers are panic buying. Before we were busy because we are a busy store, but now we have people coming from all over...even an hour away.

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WHAT HAS YOUR BIGGEST STRUGGLE BEEN DURING THIS CRISIS? JT: Trying to keep supplies on shelves, getting food in, having it in stock, and now the beef market is price gouging, so my prices have gone up because I am being charged so much more for beef. I’m really not raising my prices to take advantage of unemployed customers.

HAVE YOU LEARNED ANY LESSONS FROM THE EXPERIENCE AS AN ESSENTIAL WORKER? JT: I feel people really take a lot of us for granted. They think when we run out of steak it can magically appear. They seem to think it should be here without understanding the process of ordering and shortages. It was like this to some extent before, but now it’s more extreme. Thankfully, most regular customers understand. THOMSON’S MEAT MARKETS

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1957 BMW Isetta BY ANDY COOK

here are those rare classic cars that are total eye-catchers resulting in double-takes. You know the kind,…’55 Aston Martin DB3S, ’63 Shelby Cobra, and ’57 BMW Isetta. The last one, in case you’re not familiar with it, is rather unique, and happens to be locally owned by Marketplace creative director, Scott Westgate of Bethlehem.

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PHOTO BY SABOTTA IMAGERY PHOTOGRAPHY

Scott’s interest in cars started with his father. Regaled by his dad’s stories of a simpler time, including how he changed the transmission of his 1956 Bel Air by dropping it onto his chest and the countless adventures with his mother’s 1956 VW Beetle, Scott got the car bug. “I think genetically I got it from my Dad, although while he prefers German cars, I developed an affinity for small British and Italian cars,” Scott says. When he was a teenager, Scott’s father took him to Quakertown’s annual car show, and there he saw an MG Midget in person: it was “love at first sight” for this car guy! Scott ended up buying one of his own when he was in college, and it became a father/son project over the next year to get it back on the road. But we’re here to talk about Scott’s other classic car: the 1957 BMW Isetta. He was always been aware of the car, however, it wasn’t until he showed a documentary to his then girlfriend (now his wife) that she fell in love with it. “She is a toy designer and was taken by something that is essentially a life-sized toy car,” Scott shared. BMW produced only 161,360 Isettas during its production run from 1953-1962. Of those, 8,500 were exported to the USA, and it is 30

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estimated only 1,000 of those still survive today. Interestingly, the Isetta is powered by a single-cylinder motorcycle engine and has a whopping 13 horsepower! It took Scott six months of looking until he discovered one that fit the bill in Michigan. Keeping it a secret from his wife-to-be, he purchased it, sight unseen, and had it shipped to his home in Bethlehem. In October 2014, it arrived on a trailer, and it took Scott the next few months to get it safe and roadworthy, changing out the tires, rebuilding the brakes, fixing the horn, and some other odds and ends. The timing worked out, so Scott was able to complete the work before Christmas. He shared, “I revealed the car to her on the Sunday morning before Christmas and took our first ride together in it to church.” He added: “She’s not into cars that much but she’s into this one!”

INTERESTING FEATURES It’s very small—so small you could even park perpendicular to the curb, if necessary! There is only one door, and it opens in the front along with the steering wheel swinging out of the way with it. Although BMW bought the rights to the design to manufacture

Daddy’s gonna love this!

AN INVITATION TO THE WORLD OF CLASSIC CARS Want to dip your feet into the classic car scene? Follow these sure-fire suggestions to motor along like a champ! Do your research! Check online forums specializing in the desired car to understand model and parts information on sites before placing bids, as well as pricing and values. There may be local car clubs that can provide beneficial resources too. “Make sure they are still making parts for your car,” Scott says. If it’s a foreign car, there may be extra costs to import them. Even a classic car will need parts for routine maintenance and knowing the availability will avoid headaches. Finally, Scott suggests keeping a local mechanic on speed dial for those times when you’re in over your head. He’s had to do that a few times! If the car you’re buying isn’t made anymore, you’re looking for a mechanic with specialized skills. Scott takes both of his classics to K&T Vintage Sports Cars in Bethlehem, whom he highly recommends.

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it, it was initially designed by Iso, an Italian company, who made refrigerators at the time. So the door in the front made sense! The shifter for the 4-speed manual transmission is on the left side of the driver, instead of the right. And the gears are in reverse order, with 1st gear down and to the right. So, not only do you have to use your left hand to shift, but it’s in a reversed shifting pattern! Also, there is no gas gauge. For that reason, Isettas were fitted with a “reserve” fuel supply that could be accessed via a lever inside the car. Scott’s taken the Isetta to car shows, even winning Best in Show at the Quakertown Community Car Show a few years ago. One final item he wanted to mention: there is a Swiss company that is revitalizing the iconic Isetta design in electric form: microlino-car. com/en/microlino.

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J U N E 2 02 0

eric guy blending woodworking into an E art form

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ric Guy is an artist and picker— an academic picker, a mental picker, and a materials picker. He rifles through magazines for design inspiration or technique, then he picks up his craftsman’s tools. “Then I feel like I have to explore and create a perspective that’s my own,” he says. “I’m a designer. I’m a creator. That’s my forte.”

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If not his own design, Guy’s background and knowledge allow him to reproduce furniture from any era he chooses—the 12th century to present. Always attracted to fine arts, he remembers trips to the Louvre Museum as a youngster with his grandfather, Henry Fauconnet. Fauconnet, a successful decorator in Paris after World War II, would bring him to the La Bastille quarter in the 12 Arrondissement

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of Paris, an area where most of the highend, skilled craftsmen were centered, including the acclaimed French school of André-Charles Boulle, plus fine furniture makers, wood guilders, and upholsterers. “Now it’s gone, it’s all gone,” Guy says. “Craftsmen moved to the countryside where rents were less expensive.”

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Not surprisingly, Guy grew up around the business, following the paths of his grandfather and father, Guy Fauconnet, whose focus was architecture. “It was a nice environment,” he says. “A bit bourgeoisie, though, which wasn’t always good.” He went on to study furniture design and architecture at Ecole Boulle in Paris. “Without the books, you cannot create or deduct,” Guy says. He’s chosen Springtown for the past decade to perfect his craft in fine furniture design after emigrating from Paris to New York City. He likes looking out of his two 20-pane Victorian storefront windows, or sitting on his porch and watching traffic pass, all for inspiration. “It’s the best porch in town,” Guy says. “It’s one of the reasons I picked this place.” He also chose this location due to its proximity to Philadelphia and New York, and he says it’s beautiful along the Delaware River, and so full of nature—deer, geese and birds “singing like crazy.” “I don’t know what they’re saying, but it doesn’t stop,” he says. “It attracted me.” Guy labors on, priding himself on craft, detail, and satisfying clients, knowing he’s one of the dying breeds of craftsmen. “Too many want to mass produce and not spend hours and hours on details,” he says. His style is modern but definitely not midcentury. He defines modern as “an expression of new lines converted into a different point on the horizon, lines that can trick the eyes

AN INTRODUCTION TO WOOD WORK Guy will soon resume an Introduction to Wood Work every Saturday from 10:00 a.m. to 4:00 p.m. Students learn to make projects like a game board with basic veneer finishing instruction in eight-week sessions. Interested? Contact Eric Guy to sign up for classes. 36

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but also make you comfortable.” “Modern” can employ various materials, even Kevlar and polymers, and though often utilizing a mixed media, the initial materials remain natural, say a live-edge plank. “You just design to give a feel of dimension, but the polymers also add a layer of protection, definition, and endurance,” Guy says. The white-polymer-edged slab table and bench in his studio in late winter was a very dry walnut—the most important trait—without imperfections. Once a project starts, he sources materials. “There’s no reason to go to Mexico to buy walnut,” he says. “Everything should be here.” Occasionally, his pieces are on display in Springtown. Currently he focuses on custom creations, although during the 90s, when the market was up, he took on plenty of antique restoration pieces. “If you do not know the source of the piece, you can guess, but for restorers and cabinet makers who have that knowledge, they’re specialists and academics,” he says. For his own place in history, he isn’t looking for fame. He merely wants to continue honing his craft and for someone who may buy one of my pieces, signed with a brass plaque, maybe then to be known as the “Guy” who designed and crafted it. Mostly, his clients are interested in fresh new, trendy designs, even if just to show friends. Some of his work may even classify as environmental modern because of its natural basis. “It’s the niche of now,” Guy says. “Pieces I create here go into fine houses. This is a very nice area. I try all the time to find new doors as a designer and a businessman. That’s life. You can never stop. If there’s a mountain to climb, climb it. Go to the sun. There’s always something on the other side.”

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BY LENORA DANNELKE

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Buzz in when you recognize a premium food: Truffles (ding!), caviar (ding!), foie gras (ding!), deckle (silence). Obviously, the unfamiliar deckle of beef could use some image improvement. Even its formal anatomical designation, spinalis dorsi, adds not one scintilla of cachet to the cut. “It’s not a marketable name,” concedes Corporate Chef Christopher Heath of Paxos Restaurants, which includes protein-forward Top Cut Steak House and Blue Grillhouse. “But it’s the most precious part of the ribeye.” Also known as the rib cap, the deckle stretches across the top and drapes partway down one side of the “eye” portion of a ribeye steak, delivering the tastiest few bites of the meal. Removing the entire deckle from the primal rib cut produces an inch-or-so-thick rectangle resembling flank steak—and what it lacks in eye-appeal is more than made up for with robustly beefy succulence. The separated rib cap then requires labor-intensive removal of fat, connective tissue, and silverskin prior to being ready for stand-alone consumption. “You may end up with—if you’re lucky—a pound and a half piece of meat that’s set free,” says Chad Smucker, third-generation butcher-owner of Johnny’s Fresh Meats in Allentown. That translates to a total yield of about 3 trimmed pounds from a 1,000-pound on-the-hoof steer.

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Expect pricing to reflect rarity. He also adds that the meat is equivalent to beef tenderloin in buttery texture, though beef connoisseurs often prefer the flavor of the robustly marbled rib cap. Since this delicacy is unlikely to be displayed in local butcher showcases (or appear on area restaurant menus), ordering from an online specialty purveyor offers the easiest option for consumers hankering for a bit of decadence. Varying options include the flat cap (referred to as “Ribeye Crown” by Omaha Steaks), which may be grilled whole to medium rare and sliced at an angle for serving, and rolled, tied, and sliced “American Wagyu” cap steaks from Snake River Farms. Another course of action—and probably the most cost effective—is purchasing a big ol’ subprimal ribeye roll (bones removed), watching deckle-cutting videos on YouTube, and going hands-on with a knife. The remaining “eye” may be sliced into extremely tasty steaks (though not as good as when the deckle remains intact). Consider them a bonus. And consider yourself fortunate to have snagged the unsung star of the steer, deckle.

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Spinnerstown Hotel BY LENORA DANNELKE

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hen the going gets tough— like when a worldwide pandemic temporarily disrupts in-house table service—the tough don a bandana face mask and head outside to fire up the smoker. Chef Nate Weida completes his Western-wear ensemble with a plaid shirt and vintage cowboy hat, looking every inch the culinary cowboy hero as he spends long hours infusing oak and fruitwood fragrances into hearty meats and side dishes that people literally line up (in their cars, which they don’t have to leave) to buy. “It’s something I had in my repertoire,” says Weida, whose workday typically starts around 6 a.m. He explains that the traditional low-and-slow technique employed differs greatly from that of a “backyard barbecue aficionado,” with large cuts of meat requiring 10 to 12 hours—or more—of smoking. “It takes time and dedication to get the product I provide.” Pulled pork, beef brisket, chipotle wings, and sausage and onions are sourced from local purveyors whenever possible, and delectable house-made sides include pork and beans, smoked mac & cheese, and

a classic creamy coleslaw made from a top-secret recipe handed down through generations of the Dale family that owns and operates the restaurant. (Even the chef doesn’t know the specifics!)

When the going gets tough the tough don a bandana face mask and head outside to

fire up the smoker.

Since starting the limited-schedule roadside specialty service in late March, Spinnerstown Hotel’s drive-through BBQ pit has been a smash hit with ’cue fans. And this bucolic Bucks County destination, where people have been gathering since 1801, feeds the needs of an avid clientele with plenty of other food-and-spirits temptations. And it’s located just one short mile from the Quakertown exit of the PA turnpike.

An abridged version of the regular house menu delivers the tastes that people are currently craving, with co-owner Susan Dale noting a high demand for such comforting dishes as Irish Onion Soup and lavishly adorned burgers (including a Roasted Garlic and Quinoa Veggie variety). Salads, small plates, sandwiches, and entrées such as Lemon Herb Crab Cakes, NY Strip Steak, Pan Seared Salmon, and Chicken Parmesan—dishes that travel well—are also available. Look for lobster, scallops, and other favorites that require finesse in presentation to make a comeback upon reopening: Chef Weida wants to ensure that anything that goes home tastes as good as it does in the dining room. A bottle shop adjacent to the bar provides patrons with a generous selection of domestic, craft, and imported beer and wine. Advantageous to the public is an extended wine permit that enables the proprietors to also sell bottles from their extensive and attentively curated wine list—which earned a Wine Spectator Award of Excellence the past two years—normally reserved for dine-in guests only. This represents an excellent opportunity to splurge on a

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good taste

COCKTAILS-TO-GO? A temporary relaxation of state liquor laws has permitted the sale of takeout mixed drinks at qualifying restaurants and taverns. And, no, you won’t be grabbing a giant sippy cup Manhattan with a straw. Sealed containers in specified sizes will be closely regulated. Watch for updates online.

celebration-worthy vintage (or two). High quality and limited edition beer has long been synonymous with Spinnerstown, and hopheads relish the vast array of brews presented in varying configurations of cans, bottles, and growlers in 32- and 64-ounce sizes.

HOW TO GET THE GOODS Take-out orders from the restaurant menu and beverage lists can be made online or by calling. The choice of curbside delivery or coming inside to shop for adult beverages while picking up food is up to individuals, and home delivery is an option in the nearby vicinity. Pre-ordering is not available for drive-up-only BBQ pit items and people must remain in their cars. Arriving early is wise since quantities are finite, and the food is fantastic. However, consumers queued up for ’cue in their cars are sometimes entertained by live music performed outdoors. When your turn arrives, a 4-member team in the tented smoker area takes orders, packages products, and delivers them with maximum efficiency. Pre-ordered regular-menu items and beer/wine purchases can also be delivered directly to your car while picking up BBQ.

LOOKING AHEAD During a challenging time for the restaurant industry, the Spinnerstown crew copes with a fluid situation with incredible resolve, resiliency, and creativity. Regulations and protocols change from day to day as the region strives to transition from “red” to “yellow” to “green” status—though when that will happen and exactly what it will look like remains a great unknown. Susan reports that state and local chapters of the Pennsylvania Restaurant & Lodging Association have provided tremendous support as she and her husband John explore future possibilities. Be sure to check the website for updates in hours and new offerings. One recent development brings a sweet note to the take-out experience: desserts sourced from The Farm Bakery & Events, featuring apple dumplings made famous by the former Meyers restaurant in Quakertown. Susan, who hopes to continue the relationship in the future, notes that working with this artisan bakery has been “the silver lining” of these trying times.

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PORK & BEANS INGREDIENTS 1 cup diced applewood-smoked slab bacon 1 cup diced Spanish onion 1/4 cup diced carrots 1 can diced tomatoes, 16 oz. 2 cans dark red kidney beans, 16 oz. (drained, not rinsed) 1 can great northern beans, 16 oz. (drained, not rinsed) 2 cups pork stock (substitute chicken if necessary) 1/4 cup apple juice 1 cup of your favorite BBQ sauce 1/4 cup apple cider vinegar 1/4 cup brown sugar 1 T black pepper 2 T onion powder 1 T smoked paprika 1/2 T garlic powder 1/2 T kosher salt PRO TIP: Add 1/4 pound of pulled pork BBQ

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DIRECTIONS In a large pot, render bacon until crispy. Add onions and carrots; cook on medium heat until onions are translucent. Add everything else and stir gently until blended. Simmer on low heat for 45 minutes, stirring frequently. (It will stick to the bottom of your pot.) Refrigerate leftovers for 3 to 5 days.

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Jake Kaligis

A DAY IN THE LIFE

BY VERNA FISHER

f you’re a music lover and enjoy Lehigh Valley night life, chances are you’ve already heard of Jake Kaligis. Performing locally for over 25 years’, he is a staple as an awardwinning singer/songwriter. Currently, he plays with three bands and a duo: No Flies on Frank, New Constitution, Crippled Moonshine, and The Dynamic Duo. He also performs solo and teaches guitar at West End Music in Allentown. His full schedule would be ambitious for most musicians, but when COVID-19 shutdowns began, Kaligis, along with many other professional artists, just kicked the creativity up several notches. He overhauled his website, jakekaligis.com, set up guitar lessons via Skype and Facebook Live, and returned to performing by way of Honest Trav’s Virtual Dive Bar on Facebook.

WITH A LITTLE HELP FROM MY FRIENDS The majority of the bands Kaligis plays in now have been together for many years. He and Michael Rauscher have been performing as The Dynamic Duo for 20 years. Rauscher is also a member of New Constitution. Bud Hayman who plays drums in No Flies on Frank, started out with Kaligis back in the garage days.

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Kaligis recalls, “My older brother had bands, but I wasn’t allowed to play with them. So, I started my own band called The Original Three with Ed Golden, Kevin Holder, and Bud Hayman. I had a Weis shopping cart and filled it with my guitar and amps and would push it to their garage. I was about 12 years old then. Our first real gig was at The Ground Round in Whitehall. That band later became No Flies on Frank with me and Bud, and now we are back together again.” Crippled Moonshine was another garage band that continues to perform today—outside of the garage, that is. Kaligis says, “It was a Grateful Dead and classic rock tribute jam band. We added our own twist.”

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Although his first gig with a band was as a pre-teen, Kaligis was already comfortable entertaining crowds by the age of nine when he played guitar at a school assembly. Before that tender age he was primarily into baseball and soccer, trying to emulate his athletic father, Joceleyn, who had won a bronze medal for the US Men’s Field Hockey Team during the Pan Am Games in the 70s. However, allergies prevented young Jake from being outdoors, so he started taking guitar lessons. His teacher, Charles “Kal” Kastelnik, had a son, Craig Kastelnik, (who to this day is a respected and notable professional musician and Lehigh Valley native) was on the musical rise and Jake took notice. “Craig was on the cover of a record album, The Young Ideas—that was inspirational. Many years later, I was able to perform with Craig, and that was cool.” Kaligis went on to play bass guitar in marching band in high school. The band won a competition and traveled to Orlando, Florida to compete in finals. Kaligis says some of his early musical influences were, “Harry Belafonte and his island music. I’ve listened to Sesame Street, Electric Company, Jimmy Page, Robert Plant, The Beatles Sgt. Pepper’s Lonely Hearts Club Band album, and that was pretty much my world.” Hints of these influences can be found woven into his own songwriting.

SUNNY DAY Songwriting inspiration comes in many forms for Kaligis. “A song can come from everything—my wife, Annie, other music, the other bands I’m in also inspire me. Starry nights, coffee in the morning, any of those things can become a song,” he says. Performing, on the other hand, he feels is more spiritual—it is his calling. Kaligis has come a long way from those Ground Round days, and is now proficient on electric, acoustic, and bass guitar, upright bass, mandolin, piano, drums, conga, hand percussion, and is currently learning flute.

FAST SPEED ENDLESS POSSIBILITIES

TRUCKIN’ Dabbling in performing as a kid was fun, but it wasn’t until he met fellow musician Phil Stahl that Kaligis considered it a career. Stahl, a veteran regional performer, and the area’s premier Open Mic host recognized the talent in Kaligis and encouraged him. “Phil Stahl was a huge influence in my career getting started. He played the same genre of material and he made me feel confident to keep going. I recorded a CD, Durango, in ‘97 and that was the start of performing regularly. Later, I toured up and down the Florida Keys with the band Zero Days Clean” he says. Upon returning to the Lehigh Valley, he started setting up gigs for several bands that he put together with old friends and added solo performances too. Fast forward two decades later, and Kaligis has become one of the busiest, awardwinning singer/songwriting performers around, produced four CDs, taught hundreds of students to play guitar, and has been recognized by Lehigh Valley Music Awards for 20+ years’ of rockin’ entertaining service. So, we flick our virtual lighters in appreciation for the tunes Kaligis has provided us through the years’ and give a nod to the next 20 years of soul-mending melodies that Kaligis knows only music can provide.

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making a difference

United Way OF THE GREATER LEHIGH VALLEY

BY DAN SULLIVAN

J U N E 2 02 0

IT’S CALLED THE

“summer slide,” AND IT’S NOT AS MUCH FUN AS IT

The expression is a euphemism for when kids start forgetting what they learned the previous school year once a long break ensues. According to the United Way of the Greater Lehigh Valley, children from low-income families are most susceptible.

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“It happens every summer with potentially every kid,” said Laura McHugh, associate vice president in charge of marketing and communications for the local United Way. “Kids, after they end the school year, lose a little bit of what they learned.” Children who lack opportunities for access to high-quality summer learning experiences are particularly vulnerable, she said. Students can lose up to a month of learning retention for every month out of school, McHugh said. According to the United Way’s website, that can add up to the most vulnerable students falling two or three grade levels behind their peers by the end of 5th grade. Another disturbing statistic is that children from low-income families not reading at grade level by the end of 3rd grade are 13 times more likely to drop out of school.

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These realizations prompted United Way to partner with more than 100 local agencies, from boys and girls clubs, to school districts to libraries, in order to facilitate summer learning. The program has been so successful, McHugh said, that United Way ramped up its funding and now supports these programs with close to $500,000 annually. “Investment

increased significantly about two years ago after seeing marked increase in success.” Even with that robust commitment, she said, the programs still fall short of need, and United Way of the Greater Lehigh Valley is continually looking to engage new partners. Summer learning doesn’t necessarily—or even often—happen in classroom format, McHugh said. “There are all kinds of ways summer learning takes place that make it fun and accessible,” she said, offering up the example of a partnership with the local Wildlands Conservancy in Emmaus. While online learning has often been a focal point of summer learning programs, families have become a bit satiated with that approach as schools have been shuttered due to the coronavirus crisis, said Akshara Vivekananthan, assistant director of early childhood and summer learning for the United Way of the Greater Lehigh Valley. With that in mind, she said, the agency is working with its partners to facilitate ways to keep summer learning fun and engaging—at home, but away from the computer screen.

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“This year we’re not looking at physical learning with our partners, but we’re trying to explore alternatives to online learning,” she said. “We’re keeping in mind families have been doing online learning since early March.” Approaches being explored, Vivekananthan said, include working with partners to build resource kits that can engage family learning at home without relying on the Internet. “We’re brainstorming what it would look like to involve STEM [science, technology, engineering, and mathematics curricula] with adventure, recreation and art and say, ‘Here are all the supplies you need.’” United Way is currently working with its partners to cultivate those supplies—including books and suggested activities—and deliver them.

This year we’re not looking at physical learning with our partners, but we’re trying to explore alternatives to online learning

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“Talking to partners and listening to the perspectives of families, we’ve been shapeshifting into wellness support and saying ‘We’re going to help you, and you’re doing a great job.’ This summer, instead of focusing on the summer slide, we’re saying ‘Let’s just kind of be there for one another, here’s what you can do, and don’t worry about that other stuff right now.’ We’re working with our partners on problem solving and supporting families the best we can.” Updated information, including United Way’s ongoing local response to COVID-19, can be found at unitedwayglv.org. Other partners and resources for families educating their kids at home include Lehigh Valley Reads (lehighvalleyreads.org) and PBS39.

“Beginning at the start of March, [PBS39] took their programming and aligned it with core learning coming out of the school districts,” Vivekananthan said, adding that these efforts have included offering K-5 curriculum from 7:30 a.m to 5 p.m. “Every day, they have been showcasing programing that those grades would be learning.” United Way of the Greater Lehigh Valley is currently working with its partners to gather all summer learning resources in one place, Vivekananthan said. Go to unitedwayglv.org and lehighvalleyreads.org for updated information. “The goal is to collectively gather information from all of our summer learning partners so that families can access that information on one page.”

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“We’re really looking forward to supporting families with alternative resources for summer learning and encourage them to go online to United Way Lehigh and Lehigh Valley Reads to find out the latest information.”

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National Summer Learning Week, organized by the National Summer Learning Association, takes place in July. Vivekananthan said the local effort will continue to focus more on wellness versus potentially falling behind, and that both the local and national effort will engage and inform grade-level reading communities across the country.

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june calendar

MARTIN GUITAR RAFFLE AT GODFREY DANIELS GODFREYDANIELS.ORG

Godfrey Daniels, the Lehigh Valley’s live music listening room, won’t let COVID-19 prevent the Annual Martin Guitar Raffle from happening. No way! All ticket sales will be available online (tickets $5/ 5 for $20) beginning on June 1 at 8:00 p.m. continuing until August 7th with the winner drawn on August 9, 2020. This is the primary fundraiser for the 40-year music venue. Ticket orders can be placed at godfreydaniels.org/event/ annual-martin-guitar-raffle-2/. Show your support and take a chance at winning a guitar. Who wouldn’t want to win a Martin guitar, right? 2020 Raffle prizes include:

GRAND PRIZE Martin 000-16GT Acoustic Guitar w/Fishman Matrix VT pickup system and gig bag

2ND PRIZE LX1 Little Martin Acoustic Guitar w/soft case

3RD PRIZE Croaker Percussion Gig Shaker plus 10-pack Martin Lifespan guitar strings

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calendar

Got Medicaid and Medicare?

You could get more. Additional benefits may include: Health Products Benefit® Up to $800 in credits to place catalog orders for health products you may need. OTC Network Card Up to $500 in credits to buy health-related items you may need. Dental Coverage $3,000 toward dental services. Call today to enroll or get answers to your questions.

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Plans are insured through UnitedHealthcare Insurance Company or one of its affiliated companies, a Medicare Advantage organization with a Medicare contract and a contract with the State Medicaid Program. Enrollment in the plan depends on the plan’s contract renewal with Medicare. Y0066_190425_042411_M CST28975_H3113-009-000

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HAWK MOUNTAIN SANCTUARY HAWKMOUNTAIN.ORG

Until the trails and events are allowed to reopen, visitors can still learn and connect with nature through virtual programs developed by the sanctuary staff including past videos like the Butterfly Release Event from 2010—super cool. Under the Education tab on the website is the For Kids subhead...go ahead and click on it. Look at all of the downloads for coloring books on kestrels, raptors, vultures of Africa in English and French, and an activity book! The thorough books are educational fun for the entire family. The Education News subheading is extremely exciting. Click on Bald Eagle Webcam, and then the link HDonTap. Go there and click on it...I’ll wait for you. Do you see it? I know. It’s amazing.…Hundreds of live stream webcams worldwide are rotated on the site. Nature rocks!

KUTZTOWN FOLK FESTIVAL KUTZTOWNFESTIVAL.COM

The Kutztown Folk Festival is proudly holding the event completely online—including the Quilt Raffle. Continue checking back to the website, www.kutztownfestival.com, for updates in the weeks leading up to the event and for schedules of virtual vendor classes, lectures, and news on the Quilt Raffle. The Kutztown Folk Festival is coming to a smartphone or laptop near you June 27-July5.

CURBSIDE PICKUP AT STEEL STACKS STEELSTACKS.ORG/CURBSIDE

ArtsQuest is teaming up with favorite food vendors from Musikfest and previous ArtsQuest festivals to bring Curbside Pickup at Steel Stacks to life. Featuring a rotating schedule of food trucks, such as Take a Taco, Heaven on a Bun, Bull and Bear, Simply Skewered, and The Flying V, the magic takes place on according to ArtsQuest, “SaturdaysSundays, 11 a.m.-6 p.m., while the Lehigh Valley is in the red and yellow phases of the state’s three-phase COVID-19 mitigation plan.” SteelStacks Curbside food and merchandise orders can be placed at www.steelstacks.org/ curbside. ArtsQuest will notify customers when orders are ready for pick up. Pick up is at PNC Plaza at SteelStacks, 645 E. First St., Bethlehem. An ArtsQuest staff member will deliver the order to customer vehicles. SARA E. PIKE, O.D. STEVEN EISS, O.D. FRANCIS J. CLARK, M.D. CHARLES E.M. CAMPBELL, M.D. LINDSEY MOLL WELCH, O.D. MONICA COOK, O.D.

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STEELSTACKS’ LEVITT PAVILION FREE SUMMER CONCERTS LEVITTSTEELSTACKS.ORG

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The nine-year running free summer concerts at the SteelStacks’ Levitt Pavilion are always a crowd pleaser, but this year, well, it’s been decided to go with free live stream concerts of past performances as part of the “Levitt in Your Living Room” series. Concerts schedule updates and line ups can be viewed at the following links: levittsteelstacks.org and the Levitt Facebook Page, facebook.com/ levittsteelstacks.

HAMPTON WINDS RESTAURANT FACEBOOK LIVE VIDEOS WITH PASTRY CHEF KATIE HORAN

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If it’s time to get your pastry-making game on, then the Facebook Live videos with Hampton Winds Restaurant Pastry Chef Katie Horan might be just the place to start. The soft pretzel video currently on the Facebook site, demonstrates Chef Katie’s skillful ability to explain to even the most novice of dough

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HAMPTON WINDS RESTAURANT FACEBOOK LIVE VIDEOS WITH CHEF SCOTT FERRY

DISCOVERLEHIGHVALLEY.COM/EVENT/HAMPTONWINDS-RESTAURANT-AT-NORTHAMPTON-COMMUNITY-COLLEGE-PRESENTS-CHEF-SCOTT-FERRY/67577 Looking to expand your culinary dexterity? Well, NCC might have just what you need in Facebook Live videos with Hampton Winds Restaurant Chef Scott Ferry. His sage advice on Beef Wellington, including those pesky resting periods, earn him a gold star in transferring patience to viewers. Although the recipe appears complicated, with Chef Scott’s masterful guidance I finished with an incredible sense of accomplishment. Dang, he’s good! Chef Scott’s classes are offered every Friday at noon until June 26th.

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IF YOU HAVE A PHOTO YOUâ&#x20AC;&#x2122;D LIKE TO SHARE, SIMPLY VISIT OUR WEBSITE LEHIGHVALLEYMARKETPLACE.COM/SNAPSHOT AND CLICK THE SNAPSHOT TAB. 62

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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: Wendy Jamison, Cherryville. James Funk, Pool Wildlife Sanctuary, Emmaus. Cheech Wagner, Williams Township. RIGHT PAGE CLOCKWISE: Robert Burczy, Dorney Park. Pat Miller, Williams Township. Esther Schoeneberger, Bushkill Township. Denise Ibrahim, Rose Garden, Allentown.

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

advertiser index

INVEST IN YOUR NEST. Holencik

ABE Doors 47 Allentown Animal Clinic 52 Apgar Oil Energy & HVAC 37 Bangor Borough Authority 45 BetterScapes 36 Blue Barn Nursery 12

EXTERIORS

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Chestnut Hill Landscape Contractors 2 Creative Landscapes 34 Curtis E. Schneck 13 Designer Home Improvements 1 Edge of the Woods Native Plant Nursery 34 PA97019 PA96936

Egypt Star Bakery 36 Eyecare of the Valley 59

JOIN THE CONVERSATION

First Northern Bank & Trust Co. 52 Frederick Metal Fabrication 37 Friendly Tree Service 56 Green Acres Outdoor Living obc Hartzell's Pharmacy 61 Hello Beautiful Salon & Boutique 27

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Holencik Exteriors 64

LEHIGH VALLEY’S PREMIER

Indoor Comfort Specialists 56

ANTIQUE & COLLECTIBLE CENTER

Jeffrey J. Febbo 49

OVER 150 DEALERS!

K&R Tree Service 53

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Kelley Electric 12 Kitchen Magic 41 McCoole's at the Historic Red Lion Inn 48 Millbrook HomeCare Partners 65

Millcreek Landscape Design 10 Neffs Bancorp 54

Stop in— We’re Open to Serve You! Your Favorite Ethnic Store • Open Monday–Saturday 8am–3pm

Northwood Racquet & Fitness Club 10 Parkland Nurseries 54 Pharo Garden Centre 27 Physicians Weight Control 53

CATERING AVAILABLE!

RCN Telecom Services 49 Redd & Co. Fine Jewelers 60 Richards Window Fashions 61 Savory Grille 55

IMPORTED GOODS

Schuler Service 31

Meats ● Cheeses Pasta ● Chocolate

State Farm Insurance (Saracino Group) 11

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Steel Club 40 Stravinos 65 The Baumer Wealth Management Group 5 The Office Quarters 35 The Paver Savers 55 The Skin Clinic Wellness & Waxing Bouitque 48 The Slatington Marketplace 60 Turf Professionals 17 United Healthcare 58

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