Lehigh Valley Marketplace 2016 November

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november 2016

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N A MO P G 5

I G H T T T H E V I E S 4

G I F T G U I D E P G 3 8

T U R K E Y T A L K P G 8

B G U I L T H e l V a l l e

A L L E T D o f e h i g h y P G 4

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LETTER FROM THE EDITOR

PRESIDENT

Dear readers,

Matthew J. McLaughlin

EDITOR Amy Hines

CREATIVE DIRECTOR Scott Westgate

ART DIRECTOR Keith Brinker

GRAPHIC DESIGNER Melissa Lascala

WEB DESIGNER Ashley Reinhard

SALES MANAGER Tina Altieri

SALES REPRESENTATIVES Beth DeFrancisco Jill McDonald Dee Stewart

DIRECTOR OF PHOTOGRAPHY Ryan Hulvat

CONTRIBUTING WRITERS Angela Bristow Kelly Cerimele Cezanne Colvin Bryan Hay Frederick Jerant Cathy Kiley

COVER ILLUSTRATION Scott Westgate Meris, Inc. prints and distributes 81,944 copies per issue of Lehigh Valley Marketplace 10x annually. The U.S. Postmaster distributes the majority of these copies.

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

Balance. Webster defines it as, “a state in which different things occur in equal or proper amounts; remaining in a position without losing control or falling.” Sounds simple, right? Sounds like we should be able to maintain a healthy life balance quite easily, right? Not so fast. Most of us know we work – whether paid or unpaid, full-time or parttime – too much and spend too little time having fun with family and friends. Never mind, the time we should be dedicating just to ourselves. We long for balance. But with the pressures and pace of life, how do we step off this crazy merry-go-round? I think about this a lot. And, not coming up with too many answers on my own, I started asking people what makes a good work-life balance for them. What I found out was that there is no perfect, one-size fits all answer. The best work-life balance is different for each of us because we all have different priorities and different lives. But, one answer in my research really stuck with me. Someone said, "I just want to achieve something today and I want to enjoy something today. And if I do both of those things today, I'm going to have a pretty good day. And if I do both of those things every day, for the rest of my life… I'm going to have a pretty good life." So, for now, as I continue to try to maintain a good life balance, my first step is to adopt and follow that same mantra, “Achieve and Enjoy.” If you’re looking for others who excel at finding balance, turn to page 14. You’ll discover the story about the Ballet Guild of the Lehigh Valley, an organization dedicated to fostering the art of theatre dance, primarily classical ballet. As Jennifer Altemose, the organization’s president, tells us, “Whether a dancer is 3 or 73, participating in dance will have an enormous positive impact on their lives.” Hmmmm. Balance in more ways than one. I like it. So, my hope for all of you is that you find ways to create the balance in your life that makes you happy. Achieve and Enjoy!

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. Reproduction in whole or in part without permission is prohibited. Lehigh Valley Marketplace® and Because You Live Here® are trademarks of Meris, Inc.

4 NOVEMBER 2016

Amy Hines, Editor amy.hines@meris.com

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INSIDE THIS ISSUE

Departments 14

LOCAL COLOR

Ballet Guild of the Lehigh Valley 22

BECAUSE YOU LIVE HERE

Grand Eastonian 28

PRIDE OF PLACE

Tru-Comfort 32

MAKING A DIFFERENCE

A Food Bank for Fido 38

HOT TICKET

Gift Guide 46

GOOD TASTE

Glasbern Inn 60

BE WELL

10 Fall Superfoods 69

SNAPSHOT

72

CALENDAR

Features 8

Turkey Talk with David Jaindl

54

A Night at the Movies

6 NOVEMBER 2016

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Turkey Talk WI T H DAV I D JAI N D L WRITTEN BY BRYAN HAY

8 NOVEMBER 2016

David Jaindl remembers working on the family farm, heading out to work on weekends with his dad at the tender age of eight to tend to a brand of turkey that for decades has become as familiar as cranberry sauce and pumpkin pie on Thanksgiving dinner tables. “I have such lasting memories when I look back on those days, everything from tending to the turkeys, shoveling manure to processing and packaging turkeys around the holidays,” he says. “Working on a farm is extra hard, maybe harder than most jobs. We would start at 7:30 in the morning and keep at it until all the work was done.”

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Turkey Talk By the time Jaindl was 14 he was working after school and weekends, sometimes 45 hours a week during the school year in an effort to learn the family business, along the way developing an appreciation for the hard work and dedication that goes into producing a consistently high quality product. The Jaindl Family Farm all started with the five young turkeys Jaindl’s grandfather, John, bought for his dad in 1932 at a Lancaster County fair. “My dad was five then, and the turkeys started out as more of a hobby,” says Jaindl, president and owner of Jaindl Farms since 2005. “As he went through high school he cultivated more turkeys each year. His goal was to raise and breed the best turkey he could.” After Fred Jaindl returned from military service, he partnered with his father to breed and grow turkeys, with a foundation stock known as the Lovelace bronze, a classic U.S variety, to help create a broad breasted ‘consumer friendly’ bird with shorter legs and a lot more white meat per pound, more than other commercial turkeys on the market. The Jaindl “Grand Champion” turkey label was earned in 1959, when Fred Jaindl won every show entered sponsored by the National Turkey Federation during the 1950s. When Fred Jaindl purchased his father’s interest in the family business in 1965, they were raising 200,000 birds a year.

“We grow everything ourselves. There’s just something very satisfying about working on a farm. It keeps everything in perspective.” – David Jaindl

10 NOVEMBER 2016

Today the Jaindl family raises and sells 750,000 turkeys a year on its 12,000-acre farm in Lehigh, Northampton, Berks and Schuylkill counties. They’re distributed from the operation in North Whitehall Township to loyal customers locally and across the country. It’s the largest totally integrated turkey operation in the world and the largest independent agricultural business in the Lehigh Valley. Jaindl turkeys, raised in 219 open pole barns, receive a consistent diet of corn, grown right on the farm, and soy bean meal as the protein portion of their diet along with vitamins and minerals.

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Turkey Talk The Jaindl family insists on cleanliness in the barns to help ensure healthy turkeys, which are ready for market between 20 and 34 weeks. Their route to the dinner table begins each fall when around 22,000 hens and 2,200 tom breeders are selected to produce the following year’s offspring. Most of the turkeys are sold as a Jaindl “Grand Champion,” but Jaindl also custom packages for Bell and Evans and grocery chains such as Wegmans, Whole Foods and Stew Leonard’s and distributes turkeys from Maine to Florida and as far west as Colorado and California. In 2010, Jaindl began exporting turkeys to Japan. To tell if the turkey is a Jaindl, look on the packaging for “grown and processed by Jaindl Farms” or check the metal clip on the bag of the turkey. If it reads "P-460" it’s a Jaindl bird. A Jaindl Farms turkey has been part of the White House Thanksgiving tradition since the Kennedy administration. In addition to presidents, there’s a long list of celebrities that regularly receive a Jaindl turkey. “We’ve received very nice compliments from Clint Eastwood and George W. Bush,” Jaindl says in a very modest tone. Starting with Thanksgiving, the holiday season is by far the busiest time of the year for Jaindl and his family members and employees who will prepare the turkeys, weighing from 8 to 40 pounds, sold fresh at the farm’s retail store on Coffeetown Road in Orefield in November and December and in grocery chains. About 40,000 organic birds are grown each year, and Jaindl operates two other farms that grow free range turkeys. “We are also proud to package turkeys for food banks in Washington, D.C., New York, New Jersey and in the Lehigh Valley,” Jaindl says.

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With 100 full-time employees and seasonal help for the holidays, it’s still a family operation involving Jaindl’s children – Adam, Jake, Luke, Josh and Joanna – his sister, Cathy Jaindl-Leuthe, and nephew John, Jr., who is the assistant manager on the grain farm.

surveying the corn fields, inspecting the turkeys every day and overseeing Schantz Orchards – a 300-acre orchard that annually grows more than 50,000 bushels of fruits including apples, peaches, pears and cherries.

“We grow everything ourselves. There’s just some“We have a lot of good managers with in the opera- thing very satisfying about working on a farm. It tion, including a 53-year veteran Richard Gildner, keeps everything in perspective.” and a lot of family to help manage the operation,” Jaindl says. And his favorite way to enjoy a Jaindl turkey? Asked what drives him every day, he offers a very “I like breaded turkey cutlets, and no one makes holistic, agrarian reply. them better than my wife, Jackie, except maybe my mother,” he says. “I just enjoy watching things grow,” says Jaindl, a Parkland High School graduate who enjoys For more information, visit jaindl.com/turkeys

Jaindl Family Turkey Cutlet Recipe Ingredients • Crisco shortening for frying (enough to make ¼ inch liquid in pan) • 3 Eggs • 2 cups flour • 2 cups seasoned bread crumbs or panko • 2 boneless skinless turkey breasts (sliced to ½ inch pieces) Sauce: • 1 qt. 14oz. V8 Original Vegetable juice • 3 tbsp. flour • 1 stick (8 tbsp.) butter • 3 tbsp. sugar (sweeten to taste)

Directions Take 3 bowls. In the first bowl put the flour, in the second bowl put the whisked eggs, and in the third bowl put the bread crumbs. Dredge each cutlet, first flour, second egg and finally bread crumbs. Take cutlet and fry on medium heat on both sides until they are a nice crispy brown. The Sauce: In 3-quart sauce pan melt the stick of butter. Add the flour slowly to melted butter until it makes a nice pasty consistency. Add the V8 juice until it is the thickness you prefer. It will thicken some while it is cooking. Add sugar to taste. Pour sauce into gravy bowl to be served. When your turkey cutlets are served – add sauce to your liking.

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local color

Ballet Guild

OF THE LE H IG H VAL L E Y WRITTEN BY CEZANNE COLVIN

Fact: everyone secretly wants to be a dancer, even if they don’t know it. Imagine a life of not needing proximal seating to the open bar at a wedding reception to fuel your creativity on the dance floor. A world where your children don’t default to “Look, I’m Dad!” dancing pantomimes for guaranteed laugh-

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ter during family get-togethers. An existence where people don’t wonder if you’re trying to be ironic when you explain that “the shopping cart” is both a movable grocery carrier and your signature move. Still not convinced? Then explain why Dancing With the Stars has sailed through 13 seasons—that’s more than Seinfeld or Cheers—and Step Up—the 2006 movie with a 19% rating on the popular rating site Rotten Tomatoes—had four sequels. People love dance. This truth was obvious to Marjorie Berlin Fink, who founded the Ballet Guild of the Lehigh Valley in 1958. Now celebrating its 58th season, the nonprofit organization is dedicated to fostering the art of theatre dance, primarily classical ballet, through education and performances. Perhaps what the organization is best known for is bringing The Nutcracker ballet to life in Christmas City for more than six thousand audience members, a tradition they’ve kept for the past 48 consecutive years. Today, Jennifer Altemose serves as the organization’s president, a role she has held for six years, as well as the president of its board of directors. For her, one of the most rewarding aspects of her job is introducing children to the world of ballet, an important initiative of the Ballet Guild. Several years ago, the nonprofit began pursuing grants and donations to bring Title I schoolchildren to see The Nutcracker. (Title I schools are schools where children from low-income families make up at least 40 percent of the student body.) Thanks to these funds, one thousand of the 4,000 students who see The

Nutcracker each year are able to do so free of charge. Altemose says she’ll never forget ushering one group of first-grade students to their seats one year and hearing an excited little boy say, “I can’t wait to see this movie!” When Altemose told him that it wasn’t a movie, but a performance on a stage with real people, his expression changed. “He looked at me like I was crazy,” Altemose recalls, laughing. It wasn’t until weeks later that she received his thank-you letter. He loved it.

While most of us might see ballet as entertainment or a spectator sport, Altemose explains that participating in the dance arts, particularly ballet, can have an enormous positive impact on children’s lives.

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mance, however. The nonprofit is also a school with four full-time teachers and 150-200 students ranging from ages 3 to 70. Need-based scholarships are available for all students who provide proof of their need, with the Ballet Guild often paying full or partial tuition. The school offers both community classes, which are open to anyone, as well as pre-professional classes for students who are serious about incorporating ballet into their professional futures. In fact, the Ballet Guild’s current artistic director, Karen Knerr, was originally a student there. After high school, she attended the renowned Julliard School for dance and danced professionally, but she decided to return to the Ballet Guild – this time, as an instructor. In addition to its regular class offerings, the Ballet Guild runs a six-week summer program with highly acclaimed visiting teachers. One year the visiting teacher roster included Sarah Lane, who was Natalie Portman’s body double in the award-winning 2010 film Black Swan. While most of us might see ballet as entertainment or a spectator sport, Altemose explains that participating in the dance arts, particularly ballet, can have an enormous positive impact on children’s lives. “Ballet is one of the very best things to have a child do,” Altemose says, whose

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three daughters are dancers. “From the physical beneďŹ ts of daily conditioning to the discipline, research also shows that kids involved in classical ballet and who listen to classical music do better in school.â€? It also teaches them true commitment and responsibility: “It’s a year-long endeavor unlike some sports that are seasonal, and it’s a beautiful art form,â€? Altemose says. Altemose would also like to clear up one misconception about ballet: despite the serious faces, it’s actually fun. More than that, she stresses that it’s great for women, men, girls, and boys alike. In fact, boys receive free tuition to any of the Ballet Guild’s classes. “During The Nutcracker intermission, we usually bring two boys up on stage to try ballet with some of our best dancers,â€? she says. “We want them to see that it’s not athletics—it’s art—but it’s just as hard, if not harder, as the sports they play. It’s certainly not for sissies, let’s put it that way.â€? This season’s Nutcracker public performances at Lehigh University’s Zoellner Arts Center will be Saturday, December 17, at 1 p.m. and 4 p.m. and Sunday, December 18, at 2 p.m. Tickets are available at zoellnerartscenter.org or 610.758.2787. To learn more about the Ballet Guild of the Lehigh Valley, visit bglv.org.

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22 NOVEMBER 2016

because you live here

Grand Eastonian WRITTEN BY FREDERICK JERANT

When the rather prosaically named Hotel Easton Hard times opened its doors on February 10, 1927, visitors dis- The hotel’s heyday lasted into the 1970s. But as an covered a hostelry that was anything but prosaic. economic malaise gripped the region, the hotel – and many other businesses – began to decline. Designed by Philadelphia architect Thomas, Martin & Kirkpatrick, the Hotel Easton towered a full Rooms stayed empty, revenue streams dried up. 10 stories above street level, and combined mod- The former crown jewel of downtown Easton evenern forms with classic architectural styling. tually cast only a pale shadow of its original splendor. Finally, the hotel’s owners conceded defeat According to then-contemporary reports, the and filed for bankruptcy in 1989. hotel’s opening night was a true extravaganza – with a live orchestra, four-foot-high floral cre- Its demise happened so quickly that, for years, paations housed in urns of sculpted ice, and uni- trons’ unfinished drinks remained on the bar and formed ushers and waiters gliding though the unmade beds remained rumpled or bare. premises while over 400 guests partied until the wee hours. The unkempt façade sent a silent message: “Easton is falling apart.” And that wasn’t a good message to Local newspapers called it a “brilliant affair”… “the send to the neighborhood, to visitors, or to potenmost picturesque event ever held in the City.” tial new businesses.

Early years

Plans for resurrection

For a half-century, the Hotel Easton lived up to its billing as a keystone of downtown life. It bustled with weddings, conferences and political events, and served as a temporary home for everyone from ordinary business travelers to celebrities of the day.

The increasingly shabby building remained derelict for over a generation. But in 1992, then-Mayor Thomas F. Goldsmith made reclamation – rather than destruction – of the former landmark one his administration’s top priorities.

Its guest list included Eleanor Roosevelt (who served as First Lady from 1933 to 1945), boxing legend Jack Dempsey, cigarette manufacturers Phillip and Johnny Morris and campy singer Tiny Tim. John F. Kennedy and Jesse Jackson were among the political notables who spoke there.

Why not just raze the eyesore? “The hotel had been an important part of Easton for many years,” said Jane Stanley, president of Easton Hotel Restoration, LLC (EHR). “It imparted a big sense of history, and Mayor Goldsmith wanted to maintain that.”

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Grand Eastonian Goldsmith’s efforts – assembling potential grants, creating a Keystone Opportunity Zone as a tax incentive – to find a buyer or developer for the property continued through the ‘90s, with no success. That is, until the Nurture Nature Foundation entered the picture. Goldsmith had approached the nonprofit group, which is dedicated to addressing environmental issues, and found that it viewed the preservation of old buildings as “the ultimate recycling project.” The foundation formed Easton Hotel Restoration as a subsidiary which acquired the property in 2000. The original goal was to maintain its use as a hotel – but regulatory changes soon scotched that idea.

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“One condition on using it as a hotel was the inclusion of a parking lot that would meet government regulations,” Stanley said. “And we expected financial contributions from the city and state” to help defray the costs.

Time for Plan B But after years of waiting for those funds, “We eventually assumed they were not coming through, so we developed an alternative plan,” she said. The hotel’s 175 rooms would be converted to 30 apartments, and the lower-density use would rectify the parking problem. The ambitious conversion project began in 2004. Directed by architect William Dohe, “We gutted nearly the entire building,” Stanley said. Only the original exteriors, entrance – including the staircase and lobby – the Gold Room were saved. Spacious suites, ranging in size from 873 square

feet to nearly 3,000 square feet, were created practically from scratch. After a $13 million investment, the condos went on public sale on June 26, 2006 – the same day the nearby Delaware River overflowed its banks and flooded Easton. The lower level of the hotel, including a good part of the basement, was severely waterdamaged. A national economic slump created a double-whammy, and condo sales ground to a halt.

There is always something to be thankful for.

Clearly, yet another solution for the building’s woes was needed.

Going full-circle After much deliberation, EHR reverted to the original hotel concept, but retained the current condo suite design. Another half-million-dollars from NNF went toward furnishings and appliances, a full communications system, security cameras and other necessary materials. After five months, the building re-opened in its current incarnation, the Grand Eastonian Suites Hotel. It offers single rooms, and suites with one to three bedrooms that feature wood floors, beamed ceilings, a fitness center, indoor pool, salon/day spa and much more, all on-site.

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ous meetings, graduations, wedding parties, reunions – even funeral receptions,” she added. Although EHR expected mainly longterm guests, the opposite has proven true. “We provide lodging to far more day-to-day visitors,” Stanley said. “During the week, we see many corporate travelers who might be in the area for a meeting. “And on weekends, our visitors are often attending Lafayette sports, or visiting the campus. We also can host vari-

And just as the original Easton Hotel was “home” to traveling celebrities, the Grand Eastonian is regularly occupied by performers at the State Theatre Center for the Arts. After nearly 90 years, the former Hotel Easton has been through a lot – from thriving success to financial failure, and back again. And in a time when grand old buildings are often flattened to make room for new glitz and glamour, the brick-and-limestone Grand Eastonian has prevailed. For more information about the hotel visit grandeastoniansuiteshotel.com or call 610.258.6350.

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pride of place

WRITTEN BY CEZANNE COLVIN

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ter embrace into the warmth of our heated homes. And then there’s the eighth wonder of the world, indoor plumbing, granting us the ability to wash ourselves as well as our vegetables and flush away waste without a second thought – an eighth wonder that an estimated 60 percent of the world does not have. We are so accustomed to these luxurious conveniences that we often don’t even notice them. That is, of course, until they stop working.

What separates Tru-Comfort from other HVAC and plumbing companies is, without question, their service.

Tru-Comfort is a Bethlehem based HVAC and plumbing company that’s there for you when you need them – 24 hours a day, 7 days a week, 365 days a year. If your heat stops working at 4 a.m. on Christmas morning, you don’t have to resort to burning your tree for warmth while you wait for someone to maybe fit you in first thing the next day.

“We’ve built our reputation on quality and affordable craftmanship,” explains Shelene Ressler, TruComfort’s marketing manager. “We’ve tried to set industry standards.” What separates Tru-Comfort from other HVAC and plumbing companies is, without question, their service. Going above and beyond is a goal for most companies, but in today’s busy world, sometimes “good service” is merely a job done without issue and maybe a genuine smile. There are few businesses that keep small-town hospitality as alive as Tru-Comfort does. Take for instance the time that Lilly went to a house with a technician on a repair call and the customer was panicked that she wasn’t going to be able to pick up her dry cleaning in time. As a surprise, Lilly left to get the clothing for her, delivered it, and even picked up the dry cleaning bill. If that isn’t rewarding customer loyalty, what is? Another way Tru-Comfort rewards customers is through loyalty dollars, which are issued upon signing up for or renewing a yearly maintenance and service agreement. By continuing business with Tru-Comfort, customers can use up to $500 of their loyalty dollars towards purchasing new equipment or parts, service or repair to existing units, or diagnostic visits, and the dollars never expire.

They’re also just good people: you might remember Phoebe from the September issue of Marketplace, the creative and adorable six-year-old girl with acute lymphoblastic leukemia. Phoebe was home after receiving a treatment and not feeling well, exacerbated by the fact that their air conditioning wasn’t working on a steamy August day. Even after nearly three decades, both owners are When Tru-Comfort got the call, they rushed to the still very active in the business and clock in daily. family’s home and had the air conditioning up and Now more than ever before, it can be challenging working within an hour. for small businesses to stay above water with corporate competition, but Tru-Comfort has contin- As passionate members of the community and funued to thrive. draising for a cause, Tru-Comfort also dedicated This year, Tru-Comfort celebrates 28 years of serving customers in the Lehigh Valley. “Looking back over 28 years, if I had to do it all over again, I wouldn’t change a thing,” says Tom Grello, who co-owns the business with Bill Lilly.

30 NOVEMBER 2016

their 17th annual golf tournament to partnering with Dream Come True, a nonprofit organization that helps fulfill the wishes of children with life-threatening illnesses, in order to raise money for Phoebe to take a trip to Disney. There are 17 employees who make up the Tru-Comfort team, with several employees having more than 20 years with the company under their belts. Even with their extensive experience, however, the employees are always striving to be the best they can be. The company holds frequent training sessions so that all of the technicians are well-versed and up-to-date on techniques and equipment. They are able to measure the effectiveness of their extensive training when they follow up with customers and through customer surveys. With a “100% customer satisfaction guarantee” philosophy, comfort consultants check in with their clients after every job to make sure that they’ve delivered on their promise. The feedback is overwhelmingly positive, with many customers complimenting everything from the speediness to the kindness of service. “Customers always tell us how nice our technicians are and how comfortable people feel with them in their homes,” says Ressler. Cheers to 28 years of keeping the Lehigh Valley comfortable, Tru-Comfort, and to 28 more. Visit tru-comfort.com for more information.

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A FOO D BAN K FO R

Fido WRITTEN BY BRYAN HAY

For years, Trinity Episcopal Church in Bethlehem has opened its doors for a soup kitchen, serving 150 people in need of a nutritious meal at lunchtime on weekdays. Back in 2005, Vanessa Segaline, then 14 and a parishioner who was volunteering with the soup kitchen, began noticing people taking food with them. Her inquisitiveness led to some surprising answers and inspired a fresh idea to help serve another need in the Lehigh Valley. “It turned out people were taking food home to their pets,” said Linda Henry, president of the Animal Food Bank of the Lehigh Valley. “After Vanessa’s experience at Trinity Episcopal, she started a girl scout project to collect and distribute pet food once a month to help people care for their pets.” By 2009, her idea had grown and gained more interest, momentum and support, with her mom, Margaret, and others becoming involved and eventually formalizing the outreach by establishing a nonprofit organization.

32 NOVEMBER 2016

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Fido Originally set up in the basement of Northampton Community College’s Fowler Center in south Bethlehem, the Animal Food Bank of the Lehigh Valley moved to its own location this April at 860 Broad St., Emmaus, providing accessible space needed to store and distribute pet food. Duette Honeycomb Shades ®

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“Most people don’t know there’s an animal food bank in the Lehigh Valley,” Henry said. “Our mission is straightforward – to keep companion animals in loving homes and prevent their surrender to the shelter system by supplying families with pet food in times of economic distress.”

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The organization helps 300 families feed 1,312 pets registered for assistance, of which approximately 1,000

WARMTH & BEAUTY are dogs and cats. All pets must be spayed and neutered and up-to-date on vaccinations, and dogs must be licensed. People who meet the federal poverty guidelines, the unemployed, those on worker’s compensation and with low incomes are served by the Animal Food Bank of the Lehigh Valley.

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“We’re here to foster the human-animal bond,” Henry said. “We look at our organization as the bulwark between having to give up a beloved pet or a pet going to a shelter or the pet having a loving home and providing companionship at a time when it’s most needed in the lives of people facing stressful situations and hardships.” Volunteers distribute donated pet food, enough for a two-week supply, on the second, third and fourth Fridays of the month, from 1 p.m. to 5 p.m. from the office in Emmaus, which will be closed for the holidays on Nov. 25 and Dec. 23. Henry said the greatest needs are usually for dry cat food and pocket pet food for rabbits, gerbils, fish and birds, “but all donations are gratefully accepted.” Donations are accepted at the animal food bank’s Emmaus office, and donations smaller than the size of a grocery bag may be dropped off at the following locations throughout the greater Lehigh Valley: Petco locations, 2920 Easton Ave., Bethlehem, 3300 Lehigh St., Allentown, 4632 Broadway Allentown; Allentown Cat Clinic 4090 Tilghman St., Allentown; Thoreau Veterinary Hospital, 3300 Fox Hill Road, Easton.

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Fido Monetary donations, which are used to purchase food or to cover costs of transport, storage or distribution of food, are also accepted and tax deductible. Checks may be made out to Animal Food Bank Services and mailed to Animal Food Bank of the Lehigh Valley, Box 4066, Bethlehem, PA 18018. The organization also encourages and supports food drives by companies, schools and community organizations. Email afblehighvalley@gmail. com for information. Donations and support make a difference for the people and their pets served by the food bank.

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Amy Kocis, who serves as the organization’s volunteer executive director and manages the office during distribution days, has witnesses firsthand how the support makes a difference in people’s lives. “One woman applied for assistance from the Animal Food Bank for help in feeding her two cats, Mittens and Max,” she said. “When we asked about her residence, she told us she was living in her car. We offered to find a home her cats until she was back on her feet, but she didn’t want to give up her cats. She said that Mittens and Max kept her alive. The Animal Food Bank provided her with all the cat food and supplies the cats would need for the upcoming month.” Another woman recently came to the food bank looking for help feeding her cat.

36 NOVEMBER 2016

)$// ,172 5HOD[DWLRQ “Her only income was Social Security, and she had recently moved to the Lehigh Valley to care for her elderly father,� Kocis recalled. “She had taken in the cat after another relative had passed away, but she had very little experience with cats and no food or supplies. We were able to counsel her on cat ownership and provide advice, as well as food for the month for her cat.� Kocis also remembered another client on Social Security who applied for assistance. “We asked how he was feeding his dogs before he applied,� she said. “He said that he was feeding cereal to the dogs because he had no dog food at home.�

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Henry said no one in need is turned away. “We’ll do what we can because a pet so often is more than a companion, especially when people hit a rough stretch,� she said. “We try to arrange for low-cost veterinarian service, if that’s needed, and refer to other charities that may be able to help pay those bills. “If you’re thankful that you have a pet, then you know the love and comfort a pet can bring,� Henry added. “Whenever I think about how’d I feel if I lost a job or my home and what that would mean in terms of caring for a pet, I know how much our work matters here in the Lehigh Valley.� For more information about the Animal Food Bank of the Lehigh Valley, visit afblv.com.

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good taste

Glasbern Inn WRITTEN BY CATHY KILEY

Located a few miles off Route 100 North, nestled among the rolling hills in Fogelsville is Glasbern Inn, a multifaceted historical inn situated on over 130 acres of working farmland. Dreams of the inn began in 1983 when Al and Beth Granger purchased 16 acres of rustic farmland and “tired� old buildings. With comprehensive renovations and additional land purchases over time, this facility would grow to become the now famous Glasbern.

46 NOVEMBER 2016

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After running Coachaus, their Allentown bed and breakfast, the Grangers opened Glasbern in 1985. Coachaus was immensely popular with business travelers and it was the Granger’s dream to expand on this popularity by building a niche in the countryside to cater to corporations hosting their business meetings in the Lehigh Valley. Not only have they successfully done so, but over the years, Glasbern has become a peaceful destination for romantic getaways with lovely accommodations and a premier venue for weddings and other special events. We’ve dined at Glasbern many times and I had the pleasure of touring Glasbern for a Hit the Road article on bed and breakfasts for Lehigh Valley Marketplace a few years ago. My latest visit, however, was all about the food. Glasbern’s dining rooms are located in a beautifully renovated 19th century barn. The Great Room with 28-foot cathedral ceilings is attractively decorated with high-density lighting suspended from ex-

48 NOVEMBER 2016

Glasbern Inn posed original beams. The fieldstone walls were cut through to install the windows adding a unique dimension. The table and booth layout allows for intimate conversations and wonderful background music adds to the ambience. We loved the baby grand piano atop the lofted ceiling which, from time to time, is played by guests although they must carefully ascend the hay ladder to do so. The more casual pub is located a few steps away where you may enjoy lighter fare or a drink with friends before or after dinner.

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Glasbern strives for farm to plate preparation from their own gardens as well as local Pennsylvania purveyors wherever possible. Walker Haines showed us to our table where we studied the menu and ordered a bottle of 2009 Vina Herminia to enjoy while nibbling freshly baked bread, dipped in a scrumptious garlic puree, rosemary and olive oil creation that we loved so much we asked for seconds! Angie assisted in the service that night explaining that the flowers on the tables as well as the herbs and some vegetables used in the meal came from the surrounding gardens. Glasbern strives for farm to plate preparation from their own gardens as well as local Pennsylvania purveyors wher-

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Glasbern Inn ever possible. Those sources, as well as their sustainable meat and seafood providers, are listed on their menu.

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I ordered a Glasbern Salad of mixed greens, Maytag bleu cheese, cider vinaigrette, candied walnuts and slices of green apples. Tom enjoyed a Red Earth Arugula Salad with grated parmesan, candied pecans, orange segments in a lemon vinaigrette. Both salads were highly chilled, crisp and a delicious taste of what was yet to come. There were also a Traditional Caesar Salad and Tomato Caprese Salad with garlic, basil, fresh mozzarella, and balsamic vinegar in addition to a Soup du Jour which was Chicken Vegetable that night; a Charcuterie Plate and a Valley Milkhouse Cheese Board as appetizers. I decided on the New Zealand Grass Fed Beef Tenderloin with whipped potatoes, sautĂŠed fresh vegetables, Maitake mushrooms with a mushroom cream sauce as an entree. I rarely order beef but this tenderloin was wonderful. It was fork tender and the taste with the accompanying savory sauce was exceptional. I loved it. Tom opted for the night’s special – a 10-ounce center cut Pork Chop with ďŹ ngerling potatoes, fresh vegetables in a red wine reduction. So often pork chops are dry when ordered out but this was moist and delicious with a wonderful sauce, which was great with the potatoes. We both loved our main courses served professionally but hospitably by Walker and Angie, which only helped make our dining experience even more enjoyable. And, the presentation by Chef de Cuisine Jay Jaber and his staff was lovely.

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Other entrees available on the small but excellent menu when we vis-

ited were Free Range Chicken with herbed risotto, fresh vegetables and chive buerre blanc; Line Caught Alaskan Halibut in a tomato-basil white wine butter sauce, Israeli cous cous and broccolini; Jail Island Salmon with Maitake mushroom risotto, Red Earth’s roasted beets, patty pan squash and chive buerre blanc as well as Glasbern Beef and Pork Meatloaf with whipped potatoes, stewed tomatoes and veggies to name a few. Glasbern’s menu changes often depending upon availability of only the freshest ingredients from the farm and their purveyors. That is why you will not find their menu posted on their website. Tom sipped a decaf espresso but I always save just a bit of room for dessert wherever I go. I am very glad that I did at Glasbern. I ordered the Espresso Panna Cotta with chocolate espresso sauce and strawberries. The texture of the Panna Cotta was light and the taste delicious. I loved this dessert which, together with fresh hot coffee, proved a perfect ending to an exceptionally fine dining experience. Located at 2141 Packhouse Road in Fogelsville, Glasbern Inn is listed on the National Register of Historical Hotels of America and is perfect for a romantic overnight getaway or special dinner occasion. The accommodations located in renovated farm buildings are charming, the rolling hills surrounding the inn are spectacular and the Innkeepers are friendly and hospitable. It truly is a beautiful setting for a wedding or special celebration. Glasbern is open to the public every evening for dinner. Telephone 610.285.4723 or log onto: glasbern.com for dining reservations, further information and to take a pictorial tour of the grounds.

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Time it Right • The colder the turkey is when it is placed in the oven, the longer it will take to roast. • The deeper the pan, the longer the turkey will take to roast. • Opening the oven while the turkey is roasting will create a loss of approximately 15 minutes of roasting time for each time the oven door is opened. Heat escapes and the oven must re-heat to continue the cooking process. • Preheat your oven for at least 1/2 hour prior to placing the turkey in the oven. • If the turkey is stuffed, roast if for an additional ½ hour. • If there are other dishes in the oven, the heat will distribute differently and the turkey may cook slower. SOURCE: JAINDL.COM

Baste for Taste • Use a sturdy bulb baster or basting brush – the thin plastic ones can melt if they come into contact with the roasting pan. • Remove your turkey from the oven and close the oven door while you baste. If you leave the oven door open, you will lose heat, and it takes the oven a long time to regenerate that heat, which increases your cooking time. • It helps to have an extra cup of rich turkey stock (or stock mixed with clarified butter) on hand specifically for basting. • Cover the entire surface of the turkey with the juices. • Time is of the essence as you do not want to disturb the cooking temperature, so baste quickly! A general rule of thumb is: - Large birds such as turkey, duck, goose: baste every 30-45 minutes - A whole pig on a spit: once every hour - Chicken parts: every 15 to 20 minutes - Barbecuing meat: every 15 minutes SOURCE: THEKITCHN.COM

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A N IG H T AT T H E

Movies Independent Theatres Offer the Historic Experience WRITTEN BY ANGELA BRISTOW

Popcorn in hand, drink by your side, you glance around at the historic architecture of the theatre, the curtain opens, the music swells, anticipation ďŹ lls your heart as you settle in for the movie feature. In a seemingly bygone era, this is what it meant to spend a night at the movies. Three Lehigh Valley theatres are keeping this big-screen ambience alive by providing the old-time experience.

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Roxy Theatre A cornerstone of Main Street, Northampton, is the Roxy Theatre. Built in 1920, the 453-seat, singlescreen theatre has been entertaining crowds for decades. “The old-time theatre experience is what makes it work here. We still have a curtain on the stage. Years ago, that was thought to be an important part of the show. We still keep the old tradition of closing the curtain after the preview and opening it before the feature,� says Richard Wolfe, owner of the Roxy, as it is affectionately known.

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As the top second-run theatre in Pennsylvania, the Roxy Theatre plays movies that have already run in the megaplexes. Being a discount theatre, admission is $3, instead of the $10 to $16 charged at the big theatres. The savings don’t just end with admission, Wolfe says, “Our refreshment prices are about 70 percent less than the ďŹ rstrun theatres.â€? Parking is generally not a problem, as there is a large municipal parking lot behind the theatre. Wolfe says the Roxy primarily shows movies rated PG and PG-13, sprinkled with the occasional G or R-rated feature. “The summer and winter are the bigger attendance times. The spring and fall is when we show the more sophisticated adult ďŹ lms,â€? says Wolfe. The Roxy’s movie schedule can be found at roxytheaternorthampton.com. Coming to the Roxy Theatre is like stepping back in time with most of the original architectural features intact, the staff dressing as they would have

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Built as a combination movie and vaudeville theatre, it changed hands during the Depression and was taken over by Clark and Greenberg Theatres of Philadelphia. They hired prominent Philadelphia architect David Supowitz to redesign the theatre in the current art deco design and renamed it the Roxy. In June 1970, Wolfe and his partner Paul Angstadt took over the theatre lease. Since the late 1970s the theatre has continuously been showing movies seven days a week.

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Nineteenth Street Theatre/ Theatre514 Allentown is home to the Nineteenth Street Theatre and the Theatre514, both on North Nineteenth Street, under the umbrella of the Civic Theatre of Allentown. The theatres show current, silent, foreign, and independent ďŹ lms, as well as ďŹ lm series around certain themes such as Shakespeare. Tickets for regular priced ďŹ lms are $10; matinee, senior and student admission is $8; and Civic Theatre members see ďŹ lms for $6. Special pricing details for ďŹ lm series are available at civictheatre.com.

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Movies spots, and enthusiastically shows off local artwork in the lobby. Both theatres have concession stands offering movie-going fare such as popcorn, soda, cookies and candy, with Nineteenth Street Theatre also offering alcoholic drinks. Alan Raisman, Marketing Director for Civic Theatre says, “The intimate and the historic experience you get when you walk into our theatres… you don’t get with the megaplexes.” Instead of a parking lot, patrons enjoy a street-scape that includes light posts, sidewalks, crosswalks, and container gardens. After bank hours two neighboring banks allow theatregoers to park in their lots. There are restaurants and shops to visit in the neighborhood before and after seeing a movie. The Nineteenth Street Theatre was built in 1928 as a silent movie palace, and became the home of the Civic Theatre in 1957. “It’s unlike any theatre in the Lehigh Valley. It’s a local experience,” says Raisman. Remembering their early days, they will be showing the silent films Beloved Road on Thursday, March 9, 2017, and Be Your Age and It on Thursday, May 25, 2017, with a live organist both nights.

Emmaus Theatre Emmaus Theatre on South Fourth Street is a second-run theatre that specializes in family, independent and drama films.

58 NOVEMBER 2016

C onsider us Matinees and Monday through Thursday economy nights charge an admission of $4 for adults and children. Friday through Sunday showings are $5 for adults and $4 for children. Senior citizens’ admission cost is always $3. “We have a lot of cult classics that we play and they are $8, BYOB. We have a Rocky Horror Picture Show with a live shadow cast,” says Robert Audibert, co-owner of the Emmaus Theatre. The Theatre’s live comedy shows are $10. Upcoming showings can be found at emmaustheatre.com. The budget-friendly snacks make a night at the movies an affordable entertainment venue for families. “We have some families that come here on a weekly basis because they can’t afford a night out at the megaplexes,” Audibert says. The theatre was built in 1920. Audibert and his uncle Butch Rossetti purchased the Emmaus Theatre just over two years ago. “We try to keep it the same look, we just update it a little bit,” says Audibert. The one-screen, art deco style Emmaus Theatre seats about 476 people. “About every two months we do a free screening for the community. When certain actors pass away we like to do a screening of one of their movies to commemorate their passing away,” says Audibert. So, the next time you are in the mood for the grandeur of old-school cinema, visit one of these venues and catch a double-feature.

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Fall is a time for scenic amber foliage, finally busting out those adorable sweaters you bought on clearance last spring, and the onset of the annual panic attack about your looming holiday shopping list. It’s also a time for saccharine logic to convince you that if you eat all the leftover Halloween candy in one sitting, you’re saving yourself from eating fun-sized sweets as a snack every day next week; sug-

ary calorie bombs that go by the moniker pumpkin spice lattes; and an upcoming holiday that tends to include second and third rounds of buttery mashed potatoes, bottomless cocktails, and rich pies. This season brings with it, however, a harvest of tasty superfoods to help keep your nutrition in check while you indulge. Check out these 10 fall superfoods to add to your grocery cart and ensure that your fall is as balanced as it is delicious.

Apples We know that apples are rich in antioxidants, flavanoids, and dietary fiber, but some studies show that they’re vital to neurological health and may help ward off dementia and Alzheimer’s, and another study of nearly 10,000 men and women revealed that those whose diets included the most apples were at the lowest risk of stroke. Best of all, there are a variety of choices, so whether you’re a Honeycrisp enthusiast, Granny Smith lover, or Fuji fan, there’s a flavor and texture out there for you. Regardless, it’s no secret that apples are good for you. (The jury is still out on apple pie.)

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Pumpkins Pumpkins are good for carving, but they’re better for eating. The bright orange color means they’re loaded with beta-carotene, which is converted to vitamin A in the body and essential for eye and skin health as well as cellular function. It’s also fiber dense, making pumpkin a great digestive aid that naturally lowers cholesterol levels. And don’t throw out the seeds! Just an ounce contains plenty of protein, magnesium, potassium, and zinc.

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Budget-friendly and palatable to most staunch veggie haters, there’s a lot to love about butternut squash. Full of omega-3 fatty acids and beta-carotene, this low-glycemic squash is a fall favorite. Try it roasted for a seasonal side or blended into macaroni and cheese for a healthier comfort food makeover.

Cranberries Rich in antioxidants, this seasonal favorite boasts more ounce-for-ounce than spinach and even blueberries. These low-calorie berries are known for their anti-inflammatory effects and their ability to reduce the adhesion of bacteria to urinary tract walls (hence the common wisdom of cranberry juice helping UTIs). Unfortunately, the form we most see cranberries in is shaped like a can with the consistency of Jello. Fresh cranberries are best, but they’re also very tart – try roasting them to add to salads, incorporating them into fresh salsas, or freezing them to use as ice cubes.

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Dates This bite-sized sweet and chewy fruit is nature’s version of Milk Duds. (You have to have abstained from actual Milk Duds for a few months for this to ring true.) Dates are packed with dietary fiber as well as minerals like potassium, manganese, copper, and magnesium, offering relief from constipation and boosted energy levels. Eat them raw or try them in your favorite smoothie or dessert recipes for a natural sweetener.

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Brussels Sprouts They’re the redheaded stepchild of the produce section, but it’s not their fault! That distinct sulfurous odor that conjures nostalgic feelings of childhood dread actually only occurs when they’re overcooked. As with most things, when you treat ’em nice, they’re a delight. Just a cup of Brussels sprouts contains a mere 56 calories, yet packs more than 240 percent of the recommended daily amount of vitamin K1 and almost 130 percent of vitamin C. With an abundance of fiber, B vitamins, and isothiocyanates (which active cancer-fighting enzymes in the body), some medical studies have also found it more effective in lowering cancer risks than broccoli. Try them steamed or roasted, but just keep an eye on them as they cook!

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First of all, let’s get one thing straight: we’re talking about raw walnuts here,

not the candied, salted, or chocolatecovered ones. Available in grocery store bulk bins, these nuts are a good source of protein, dietary fiber, vitamins, and antioxidants. Walnuts are also rich in Omega-3 fatty acids, and they may help heart health as well as ward off certain cancers and obesity. Try adding 1/4 cup to your morning oatmeal, in muffins and other baked goods, or even out on the counter amidst potato chips and cookies for a healthy party snack alternative.

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Call 800.RING.RCN or visit rcn.com Parsnips Okay, so parsnips kind of look like carrots that got stuck in the “whitest whites” laundry cycle, but let’s give them a chance here. They’re full of antioxidants, dietary fiber, potassium, vitamin C, vitamin E, B vitamins, magnesium, copper, and phosphorous. Try this sweet and nutty root vegetable simmered in stews for added flavor or roasted alone – or with carrots and sweet potatoes – for a nutritious and filling side.

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Not unlike others on this list, cauliower contains and impressive array of dietary ďŹ ber, antioxidants, and vitamins. It also contains high levels of folate. DeďŹ ciencies of this B complex vitamin can lead to birth defects and blood diseases. Cauliower also contains sulforaphane, which is a sulfur compound that has been shown to kill cancer stem cells. The best part is that it’s easy to sneak into your weekly menu – try battering and baking it with buffalo sauce for a healthier alternative to chicken wings, mashing it for a nutritious mashed potato substitute, or even shredding it and frying it in place of fried rice.

Pears Often overlooked for apples, pears are also a fall superfood. In 2011, the American Heart Association published an article stating that eating one pear a day can reduce the risk of stroke by as much as 52 percent. Packed with potassium, dietary fiber, vitamin K, vitamin A, and vitamin C, this sweet fruit is an amazing addition to salads, sandwiches (try turkey, cheese, and pear), sprinkled with cinnamon and broiled for dessert, or all on its own as a grab-and-go snack.

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snapshot

night

PHOTOGRAPHY TIPS

STEADY YOUR SHOT

TRY USING MANUAL FOCUS

With night photos, the shutter speed will be slower causing your camera to shake. So use a tripod… it will give you the greatest flexibility to get the angles you need while keeping your camera steady for long exposures. The timer solves the problem of camera shake from pressing the shutter.

Even pro-quality cameras can have trouble automatically focusing in very low light situations. So try using the manual focus until the desired portion of the scene is in focus. And, to see more detail if your subject is dimly lit, or far away, use the “live view” mode (your camera’s LCD screen) if you camera has this option.

TAKE ADVANTAGE OF EXISTING LIGHTING

USE NIGHT PORTRAIT MODE

Take photos with a full moon for maximum illumination. If the moon is hidden in the clouds, wait until the clouds pass by. Or, use the artificial light from streetlights, vehicles and buildings. With artificial lighting, take photos with the flash and without and later choose the one that is best after some editing.

Many of today's point-and-shoot cameras have a Night Portrait Mode. This setting tells the camera that you want the flash to fire but that you also want the lens to stay open long enough to record the lights in the background. The flash exposes the face. The long exposure captures the lights.

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snapshot

If you have a photo you’d like to share, simply visit our Facebook page facebook.com/lehighvalleymarketplace and click the Snapshot tab. 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.

Clockwise: Christine Ziegler, Lake Nockamixon. Mark Osborne, Hellertown. Leah Williams, Sand Island Trail, Bethlehem.

70 NOVEMBER 2016

snapshot

Clockwise: James Funk, Walnutport. Annette Crivellaro, Hugh Moore Park, Easton. Manny Pena, Wehr’s Dam, South Whitehall.

LEHIGHVALLEYMARKETPLACE.COM

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CALENDAR

Saturday, October 8 The Baum School of Art Fall Gala The Baum School 510 W Linden St Bethlehem 5:30 p.m. baumschool.org

Saturday, November 12 Winter Lights Spectacular at the Zoo

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Christmas tree & Decorations Fresh greens & Swags Custom wreath - Mom & Dad Cemetery log - Grandpa Joe Miniature garden items - Aunt Sue

Art pole - Emily Poinsettias - Andy’s teachers Centerpiece - Christmas dinner Floral bouquet - Aunt Tina

(runs Wednesdays through Sundays, Nov. 11 - Jan. 1) Lehigh Valley Zoo 5150 Game Preserve Rd Schnecksville Times vary lvzoo.org

The Lehigh Valley Community Health Expo 2016 America on Wheels Museum 5 N Front St Allentown 12 - 5 p.m. americaonwheels.org

Friday, November 18 Wildlands Conservancy’s 35th Annual Green Gala Dinner Auction 2755 Station Ave DeSales University Center Valley 5:30 p.m. wildlandspa.org

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72 NOVEMBER 2016

(runs through Nov. 20) Allentown Art Museum 31 N 5th St Allentown times vary roberta@allentownpublictheatre.com 610.217.0850

Smiles

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(runs weekends through Dec. 18) ArtsQuest Center at SteelStacks 101 Founders Way Bethlehem Times vary christmascity.org

Saturday, November 19 Super Gigantic Garage Sale (runs the 19 and 20) Ag Hall, Allentown Fairgrounds 302 N 17th Street Allentown 8 a.m. - 5 p.m. (Saturday) 10 a.m. - 3 p.m. (Sunday) supergiganticgaragesale.com

Dr. Nicole Miller DDS, PC Dr. Chang Park DMD

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Sunday, November 20 The Brian Setzer Orchestra Christmas Rocks! Tour State Theatre Center for the Arts 453 Northampton St Easton 7 p.m. statetheatre.org

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Monday, November 21 Christmas City Stroll (runs daily through Jan. 8) Historic Downtown Bethlehem Times vary historicbethlehem.org

Gift the perfect centerpiece Thanksgiving is November 24th

Friday, November 25 Phantoms vs. Binghamton Senators PPL Center 701 Hamilton St Allentown 7:05 p.m. phantomshockey.com

Allentown 6379 Hamilton Blvd. 610.398.2100 Bethlehem 11 E 3rd St. 610.866.6162 Edible , Edible Arrangements , the Fruit Basket Logo, and other marks mentioned herein are registered trademarks of Edible Arrangements, LLC. © 2016 Edible Arrangements, LLC. All rights reserved. ®

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CALENDAR

Horse-Drawn Carriage Rides in Historic Downtown Bethlehem (runs various dates through Dec. 31) Downtown Bethlehem Times vary bethlehemcarriage.com

Saturday, November 26 Fancy Nancy: Splendiferous Christmas Miller Symphony Hall 23 N 6th St Allentown 2 p.m. millersymphonyhall.org

Join us! Thursday November 17th from 4-7 PM 3 51 Town 351 Tow n Center B Blvd. lvd. Forks/Ea Fo r ks/ Easto ston, n , PA 18040 1 8 040 610.515.8 610.51 5.8 0 0 06 6

Mooseltoe: A New Musical State Theatre Center for the Arts 453 Northampton St Easton 2 p.m. statetheatre.org

Wednesday, November 30 The Homecoming: A Christmas Story (runs through Dec. 11) The Labuda Center at DeSales University 2755 Station Ave Center Valley Times vary desales.edu

Friday, December 2 A Christmas Carol (runs through Dec. 17) Civic Theatre of Allentown 527 N 19th St Allentown Times vary civictheatre.com

74 NOVEMBER 2016

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