august 2020
pg 38
dining guide
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PRESIDENT Matthew J. McLaughlin
CREATIVE DIRECTOR
publisher’s note As we approach another school year, this time around there’s a twist—Covid-19. As challenges with the pandemic continue to evolve, use this issue of Marketplace to learn about the amazing things you can do to stay positive, productive, and support your community.
Scott Westgate
GRAPHIC DESIGNER Melissa Lascala
PRODUCTION ARTIST Shannon Austin
WEB DESIGNER Ashley Reinhard
DIRECTOR OF PHOTOGRAPHY Ryan Hulvat
CONTRIBUTING WRITERS Andy Cook Lenora Dannelke Jennifer Hay Fred Jerant Dan Sullivan
PUBLISHER Meris, Inc. 1 E Broad St, Ste 420 Bethlehem, PA 18018 610.868.8595 lehighvalleymarketplace.com
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In Pride of Place, we celebrate the experience and accomplishments of John Talago, owner of Chestnut Hill Landscape Contractors. “If It’s Outside, We Build It." That’s the tagline they’ve been using to promote and design outdoor living spaces for more than a quarter century. We’re spending more time at home these days, and according to CDC experts, contracting the virus is far lower outside. If a new outdoor space for your home is just what the doctor ordered, give John a call. With any pandemic also come new hobbies, right? In September 2018, lifelong artist April Khalil and family brought Downtown Easton its own specialty art supply store. Highlighted in this issue of Hot Ticket, Smartivities Showcase provides a creative environment for individuals of all ages and artistic abilities to imagine, explore, create, and celebrate the arts. With fall coming, adult personal enrichment courses are also open to learners of all ages and backgrounds at Northampton Community College. They’re taught by qualified instructors, who are often experts or professionals in the field, and are held either in a safe classroom setting or online. The top three trending classes are cooking, dance and fitness classes, and glass fusing. Learn more in the feature Enrichment Learning. If exploring new, unique, amazing eats is your hobby, then the Red Stag Tots at McCarthy’s Red Stag Pub in Bethlehem are a must try. Showcased in this issue’s Best We’ve Ever Had you won’t find them anywhere west of the British Isles. Try them, and we’re confident you’ll thank us for doing the legwork. In August, weather always demands ice cream therapy and Owowcow offers deliciously restorative treatments. Diverse offerings come in cups, cones, floats, shakes, sundaes, and other enticing forms. The Easton store located at the Silk Mill features rotating flavors of distinctive varieties like sweet basil pineapple, Indonesian pistachio, and chocolate bourbon blueberry to name a few. They’re doing all the right things to keep customers safe, so give this a try before the kids go back to school. Since the middle of March, many American households and businesses have been under some form of unexpected financial stress. In this issue of Marketplace, we reflect on the underlying question that exists—could we have been better prepared financially? The answer is yes. To learn how, check out The Power of Being Prepared for a Crisis. In closing, please continue to support your community’s most valuable economic resources— restaurants, retailers, and small businesses alike. Enjoy,
Matthew J. McLaughlin 4
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contents DEPARTMENTS 10 P RIDE OF PLACE Chestnut Hill Landscape Contractors 14 H OT TICKET Smartivities Showcase 18 B EST I EVER HAD Red Stag Tots 38 G OOD TASTE Owowcow 44 W E TRIED IT Owowcow 46 L OCAL COLOR Kreeky Tree Farms 54 M AKING A DIFFERENCE CureSearch 58 DINING GUIDE 62 SNAPSHOT
FEATURES 20 G et Fresh: Newhard Farms Corn Shed 24 Enrichment Learning 28 C lassical Guitar Rocks 32 T he Power of Being Prepared for a Crisis
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CHECK OUT WHAT 'S COOL AT OWOWCOW
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pride of place
Getting it Right
BY DAN SULLIVAN
CHESTNUT HILL LANDSCAPE CONTRACTORS
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JOHN TALAGO
“IF IT’S OUTSIDE, WE BUILD IT.” That’s the tagline for Chestnut Hill Landscape Contractors, whose owner, John Talago, has been designing outdoor living spaces for customers in the Lehigh Valley for 30 years. “I’ve been around it my entire life,” said Talago, the youngest of seven children who grew up around the nursery business his father founded in Center Valley in 1959. “He was a full-time engineer, but we had the nursery business at the house. It was just like being in a farming family. I got off school and there was a list of work to be done, getting orders ready for customers. So, I grew up in it until I went to college in the ’80s.” Back in the early days, Talago recalled, DIY customers would come to select ground-grown-and-dug trees and shrubs, often with a picture of their house, and ask for advice about what to plant. As the
market shifted from a supply to a service economy, he said, more homeowners started to request delivery. “Then they began to ask, ‘Now that I’ve got you over here can you plant it for me, too?’” Talago’s initial major at the University of Maryland was cartography. “I remember meeting with my advisor and the Berlin Wall had just come down and globally things were pretty stable. It appeared to be a dead field.” (As fate would have it, this was about five years before emerging GPS and GIS technologies opened up the industry.) “You make those decisions. I remember calling dad and telling him, ‘I think I’m going to switch majors.’ He says, ‘OK.’ That was it. He said, ‘It doesn’t really matter. If you work hard and stay focused, you’ll be successful at it.’ That was the end of that conversation. I’m like, ‘thanks.’ I guess he wasn’t wrong.” Talago credits his cartography studies—which included soil science, geology, climatology, and hydrology—with helping him better serve his clients when it comes to considering the long-term ramification of projects and how to approach them. LEH I G H VALLE YM AR K E T PL AC E .C O M
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pride of place “The performance of a driveway, patio, or sidewalk is a direct result of the level of compaction in the soil beneath it,” he offered up as one example, adding that poor water drainage due to other factors such as improper grade can lead to catastrophic results. “The value I bring to the table is that I can prevent all that.” Talago said his ideal customer, and the best match for what his company provides, is “somebody that really uses and enjoys what we build for them. Some things are built for show, and, hey, that’s OK. But if I’m going to build you a porch or a patio or any sort of living environment, I talk you through the process.”
The three pillars of that process, he said, include safety, circulation, and aesthetics. “We look at safety first—step heights, railings where needed. If you need a tree for shade, do we need to install root barriers so 10 years from now your patio surface is not pitching and water is pooling up? It’s not just the health and safety of homeowners and their guests but the health of the house. Anything we do should not be a hardship to you.” Circulation involves matching the intended use with the flow of traffic. Just like indoor spaces are designed for a specific purpose—a family room to get comfortable and watch TV, or a formal dining room where everyone gathers around in their finery for Thanksgiving— outdoor spaces serve their intended purpose, too. Talago helps clients define and prioritize that purpose, then designs and builds to suit.
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“How frequently do you dine or cook outside? We want to create the space to support that.” He said the ultimate goal is to utilize all of the outdoor space surrounding a home in order to maximize clients’ investment and enjoyment. The third pillar is aesthetics. “If you want contemporary, colonial, or rustic, we can build it that way,” Talago said, adding that maintaining flexibility in the design for potential future homeowners is also something at the forefront of his mind when designing projects. “My personal style isn’t as relevant as your personal style—I’m working for you.” And to get to the heart of the matter, Talago said he’ll often begin a project simply by getting to know his clients. “I might spend two hours with you, sitting on the porch drinking lemonade and talking with you about your grandkids and what’s important to your life, and we design to that. Because you’re going to stay there, and I’m going away. It’s an investment I think that’s good for us to make in time in developing the client. “They’re going to live in that space, enjoy it, raise a family and spend the next 10 or 20 years—we really want to get it right.”
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SMARTIVITIES SHOWCASE In September 2018, lifelong artist April Khalil and family brought Downtown Easton its own specialty art supply store. But even more than that, Smartivities Showcase provides a whole creative environment for individuals of all ages and artistic abilities to imagine, explore, create, and celebrate the arts. Through the first rows of the store, you'll find art supplies of all kinds, whether you're shopping for school or your next project at home—and if there's anything you can't find, they'll be happy to order it for you. Beyond the variety of supplies, shop handmade gifts and home decor from the dozens of artists represented—mostly local—through paintings, jewelry, pottery, photography, glasswork, and more. With the belief that everyone has the ability to be creative, Smartivities is proud
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best I ever had
red stag tots at McCarthy's Red Stag Pub
BY LENORA DANNELKE
BUFFALO CHICKEN TOTS
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hanks to Executive Chef Jill Oman, all-American tots have claimed a prominent spot among the British Isles-style starters at McCarthy’s Red Stag Pub. While a significant crunch factor contributes to the success of this recent cross-cultural menu addition, what sets them apart is what’s inside: An array of rotating fillings, with one variety featured each day, gives these golden brown nuggets gusto and expanded girth. “They’re a wee bit smaller than a golf ball,” owner Neville Gardner reports, noting that his suggestion to call them “stag droppings” was quashed. The initial “Reuben” version—boasting corned beef, sauerkraut, and Swiss cheese, and accompanied by Guinness mustard—has been joined by Buffalo chicken, broccoli and cheese, taco, and more, each with a pukka dipping sauce. Freshly grated and seasoned potatoes, filled and formed into balls for every order just before frying, elevate a childhood favorite to an international sensation.
MCCARTHY’S RED STAG PUB AND WHISKEY BAR 534 MAIN ST BETHLEHEM 610.861.7631 REDSTAGPUB.COM
PEARED FOR PLEASURE Summer is incomplete without a proper Snakebite. This refreshing blended beverage—light in taste, calories, and alcohol content—arrives in a pint glass filled with two-thirds Magners Irish Pear Cider and a final third of Guinness Stout floated on top. For a traditional “bite,” request a few drops of black currant cordial on the creamy head. LEH I G H VALLE YM AR K E T PL AC E .C O M
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Get
fresh
NE WHAR D FAR MS CORN SHED BY LENORA DANNELKE
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ukes, cukes, peppers, and tomatoes are all perfectly respectable summer crops, but let’s face it: The star of this season’s produce show is sweet corn. And whether your on-the-cob consumption style is delicate a nibble or an uninhibited gnaw, nothing brings the juicy gusto like premium quality ears from Newhard Farms. Joel Newhard, who operates the fifthgeneration Ruchsville farm with his father Don, explains that “attention to detail”— embracing sustainable agriculture practices and green technologies to maintain soil health, employing planting techniques for earlier harvests, supplying abundant water, and applying “foliar feed” nutrients that are absorbed through the leaves instead of the roots—results in a superior product. “When it’s growing, we make sure that plant never has a bad day,” he reports. During early morning picking for that day’s sales, ears are taste-tested raw in the field “to make sure it’s up to our standards. Picking sweet corn at optimal sugar levels is key.”
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farmer’s favorite Joel Newhard recommends making corn on the grill. Start by soaking still-in-the-husk corn in water for up to an hour, placing on a medium-hot grill and cooking for about twenty minutes, turning every five minutes. “The husks get nice and brown, but when you peel those back after cooking, all the silks will come right off, and you have good crisp kernels.”
FROM L TO R: Joel, Karen, and Don Newhard.
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Sweet gratification A roadside staple Friday through Sunday at Newhard Farms Corn Shed, The Boneyard food truck concession of Bad Bones BBQ feeds a need for premium hickory-smoked pork, beef, and chicken specialties and house-made sides—and also satisfies an immediate craving for corn. Slow-roasted cobs that are shucked, brushed in melted butter, and sprinkled with a proprietary sweet-and-smoky spice blend provide a fantastically flavorful preview of the field-fresh treasures you’re taking home. Scope out the menu of this local mobile kitchen and catering company at badbonesbbq.net.
Although Newhard reports that the nonGMO white and bi-color varieties they grow—both derived from the same genetic line—taste the same, each maintains a devoted following, apparently driven by aesthetics. In this area, mature consumers are partial to white, while Millennials favor bi-color. Preferences vary by region. Signature green and white mesh bags of corn sell at a brisk pace at the on-site Newhard Farms Corn Shed. The tidy farm market also stocks selectively sourced local fruits, vegetables, baked goods, and other country comestibles. Newhard’s mom, Karen, brings her energies to this side of the family business. For best flavor, corn should be eaten the day it’s picked, and the sooner the better. However, unshucked ears stored in the fridge remain eminently edible for up to a week—if you can wait that long.
NEWHARD FARMS CORN SHED 3250 MAUCH CHUNK RD COPLAY 610.799.3303 THECORNSHED.COM
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EXPLORE WHAT NORTHAMPTON COMMUNITY COLLEGE CAN OFFER BY ANDY COOK
I
f you find yourself glued to the cooking channel or home design shows, or just happen to be a perpetual learner, then perhaps some non-credit courses are what you need for new hobbies to take flight.
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AFFORDABLE ELEGANCE
Adult personal enrichment courses are open to learners of all ages and backgrounds. They’re taught by qualified instructors, who are often experts or professionals in the field, and are held either in classroom settings or online. Popular catalog selections are cooking classes, foreign languages, dance, art, yoga, photography, and many others. Since these non-credit courses do not count toward a college degree, it’s the perfect opportunity to learn skills, or just have fun, without the pressure of homework.
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Gail Mrowinski, the Associate Dean of Community Education at Northampton Community College (NCC) has been with NCC for 30 years which also coincided with the inception of the non-credit program. When asked about the intended audience for the adult personal enrichment courses, she says “the audience truly is as broad as our diverse community members. That includes students and adults that have developed a passion to learn something new or want to be around others who consider themselves lifelong learners.”
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When asked about how many people have taken these types of classes at NCC, Mrowinski said it was estimated in the hundreds of thousands, from a single class through completing a certificate program. “We’ve had people who have gone through the wine certificate program and opened up their own winery, and others who went through a photography certificate program who later attended photography school in Philadelphia,” she shares. Sometimes people want to learn how to bake, or improve their baking skills, or learn new recipes. Mrowinski says, on average, about 1,000 people per year take classes offered through the Adult Enrichment / Lifelearn programs at NCC. Acknowledging the coronavirus issue which has impacted so many people and businesses, she said NCC has been agile in converting many of its previously classroom-based sessions to online. Formerly, there was a mix of classroom and online courses, and that may
TRENDING CLASSES AT NCC These top three trending classes at NCC are bound to provide inspiration and plenty of satisfaction:
Bring Life to Your Landscape with Native Plants Open Monday through Saturday, 9:00 am to 4:00 pm Remote ordering is still available
Cooking classes—including fundamentals, stocks and sauces, baking, and desserts Dance and fitness classes—Zumba, boxing, Yoga, golfing, and bootcamps Glass fusing—this method has a faster learning curve than glass blowing
Painted Lady Butterfly
Symphyotrichum novae-angliae (New England Aster)
return based on what happens in the future. Even fitness classes like Zumba and yoga have been converted to online learning successfully. Mrowinski said it’s really about supporting NCC’s mission of offering programs to match the needs of the community. If you were wondering how NCC determines what kinds of courses it offers, you might be surprised. Mrowinski says, “Ideas for classes literally come from everywhere: online research, feedback from participants, our instructors, and the availability of instructors to teach in their specialty. The more sources, the better!” The school’s mission is to provide resources for the community for lifelong learning and exposure to interests. Even some of the certificate programs were due to local interest. Some of these include Home Cook Enthusiast, Interior Decorating, Jewelry Arts, Photography, Wine, Organic Vegetable Gardening, and Luthiers (aka Guitar making!). That last one is no surprise given that Martin Guitar is located in nearby Nazareth.
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T CLASSICAL
o hear Daniel Boring describe it, classical guitar could be the ultimate gateway instrument: It’s affordable; it’s versatile; it’s relatively easy to learn; and learning its technique paves the way to picking up other plucked, fretted instruments.
GUITAR
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An acoustic guitar with nylon strings, the classical guitar “has a much softer tone and more tonal possibilities” than a steelstring guitar, says Boring, who teaches classical guitar and lute and directs the chamber orchestra at Muhlenburg College. While the left hand is played similarly, the right hand plucks individual strings, playing multiple voices. “The classical guitar is like the piano. It can be used in an ensemble, but it is a solo instrument that doesn’t require anyone else to play. It’s essentially a band at your fingertips,” Boring says. The instrument is ideal for a child who wants to play an instrument but doesn’t want to play in the orchestra or band, though Boring says that in recent years, classical guitar has become more mainstream for middle and high school students to play in such ensembles. In fact, due in part to community outreach by regional classical guitar societies, and somewhat to guitar-proficient music teachers who want to share their passion with students, a growing number of public schools offer classical guitar classes.
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Discover your bliss.
LOCATING A CLASSICAL GUITAR Finding a starter classical guitar is relatively easy, according to Daniel Boring. Many music stores sell both new and used instruments. Online marketplaces can be a good source for used instruments. Boring says that many of the mass-produced lower end instruments, such as those made by Yamaha, are very playable. And many “used” instruments have actually seen little use. If they have been well cared for, without any cracks, they are worth checking out. “Playability” is the key, he says, noting that most classical guitars look the same, so you should pick an instrument for its sound and touch, not for its cool, fancy colors.
“They teach finger styles, how to read music, and different techniques. From there, the students can go into an ensemble in which they’re given a part,” he explains.
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While many beginning electric guitarists learn by ear, classical guitar “is something that’s tricky to learn on your own,” Boring says. “A lot of people play both styles—electric and classical. The good thing is if you learn classical guitar, it’s very simple to switch back and forth. The same chords are used in classical guitar. From Bach to rock. But some are wearing tuxedos, and some are wearing leather pants.” Boring says that most of his younger students want to learn classical guitar so they can sit in a room and make music. “It’s very tactile and hands on, and it’s a great escape. It also introduces kids and everyone to different styles of music.” “When you play classical guitar, it’s not just classical composers. You can play classical, jazz, pop, bossa nova, flamenco, country. If you learn this technique, you can play the kind of music that you want to play,” he says. Thanks to Andrés Segovia, a Spanish classical guitarist who commissioned numerous original works for the instrument in the 20th century, as
well as arrangements and transcriptions of other work, there is a wide repertoire for the classical guitar, Boring says, adding that many Baroque and Classical keyboard pieces works well for the instrument, as do many violin and cello works. Lute music also works well for the classical guitar, says Boring, who came to that stringed instrument by way of the guitar. “It’s very similar to the lute,” he says. “If you have a good technique on classical guitar, you can pick up any of the plucked, fretted instruments. The fingering is pretty much the same on all of them. The tuning is different, but the technique spills over into all of the instruments.” So, where can an aspiring young classical guitarist turn if school doesn’t offer guitar class? Check out music stores, and some area colleges offer noncredit lessons to the community. Regional classical guitar societies are another good source, Boring says, adding that while the Lehigh Valley does not have its own, the Philadelphia Classical Guitar Society has members who teach in the region. While in-person instruction is standard, especially for hands-on demonstration, in the early stages of instruction, lessons can easily be done via Zoom, Skype or other apps, Boring says, adding that he has been teaching via Zoom since the pandemic began. Although the apps have some limitations that make them less than ideal for addressing subtle things for which the instructor needs to be in earshot, at the early stages, he says a person could take lessons online for quite a while. Boring says the classical guitar is relatively easy to learn, and while few schools and music stores have them available for rent, a decent starter guitar can be had for around $100. “Don’t invest in a $2,000 instrument,” he advises. “Buy a guitar you can take anywhere and not worry about. If you’re going to stick with it, you’re going to know it and you’re going to want a good one quickly.”
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BY LENORA DANNELKE
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THE
POWER OF BEING PREPARED FOR A
CRISIS BY MAT T MCL AUGHLIN
T
he 200-year-old company Brooks Brothers filed for bankruptcy, unemployment claims topped 30 million, the Dow Jones Industrial Average plummeted by almost 40%, and oil futures bottomed driving the price of gasoline down to a near 25-year low.
As we reflect, the underlying question exists—could we have been better prepared financially? According to Chris Powers, Senior Vice President and Managing Director of Relationship Development at Girard Advisory Services, LLC, part of Univest’s wealth management division, the answer is yes.
Thanks to COVID-19, many American households and businesses have been under some form of unexpected financial stress since the middle of March. Although states and municipalities are bringing their respective economies back online, many U.S. households are dealing with managing lower income and uncertainty.
Since the pandemic hit, many of us have been taking the opportunity to fix the garbage disposal, clean up our yards, and organize our closets. Some of us are planting box gardens and others are finding new hobbies. If you haven’t included evaluating and reorganizing your finances, you’re making a mistake.
CHRIS POWERS SENIOR VICE PRESIDENT AND MANAGING DIRECTOR
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CREATING A BUDGET Budgeting is the process of creating a plan to manage your money. The plan itself is called a budget, and it allows you to determine whether you have, or will have, the funds to do the things you need to do or like to do. “Creating a budget is the proper way to reconcile actual household expenses with your income every month,” Powers says. “It’s the responsible thing to do and just smart,” he adds. Without a budget, you have no real control over managing your household’s costs and run the risk of overextending yourself and accumulating unnecessary debt. Without a budget, it also becomes unlikely to achieve financial goals—especially alongside managing the costs associated with health risks that can occur as your family ages. Do you have enough money to put your kids through college? Pay for unexpected auto expenses? Plan a nice family vacation? Travel the globe? Or, have a more meaningful retirement? Although budgeting won’t force a change to your behavior, it will help answer all of these important questions, and more. It will help you better understand where your money is going and where you stand financially. It will also help you understand what changes you need to
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make and assist in creating a roadmap to pursue your goals. While we all have bills, most of us don’t know what we’re actually spending every month. Powers suggests gathering bills and running the numbers to determine incoming and outgoing funds. Fixed bills are easy to account for since they are mostly the same each month—utilities, mortgage, car payment, etc. Discretionary spending such as going out to eat, traveling, and online shopping can often be more difficult to track since it varies from month to month. “Whether you’re trying to save for retirement, build an emergency fund, or plan a wedding, look for discretionary opportunities to save or cut unnecessary spending,” Powers says.
Without a budget, you have no real control over managing your household’s costs. “A daily Starbucks can cost $2,000 a year,” he says. You always have choices and there are trade-offs. “Using K-Cups at home can cut this cost in half. Brewing coffee at home using a traditional brew can cut this cost in half again,” he adds.
2
CREATE AN EMERGENCY FUND & MAXIMIZE LIQUIDITY When creating an emergency fund, ask yourself, how much cash will I need each month? “It all depends on your financial obligations and risk tolerance,” Powers says. COVID-19 is health-related and for the most part out of our control. Unfortunately, we’re never more aware of the need for savings than when a financial crisis hits home. “Plan ahead. When it comes to building an emergency fund, know your short and long-term needs,” Powers says. A January 2020 study by Bankrate reveals that only 6% of the U.S. population is actively working on paying down debt and building or increasing an emergency fund. “Ultimately, we want our clients to be able to sleep at night,” Powers says. It’s okay to dip into your emergency fund when disaster strikes. That’s why it’s there. He suggests having at least three to six months of cash set aside for bills and discretionary expenses. “To
be better prepared, having a year or two of liquidity in place to hedge against a longerterm unemployment challenge should be more commonplace,” he adds.
you have a safe cushion of liquidity built. “If you have major obligations like a mortgage or tuition payments, you may want to have more in savings,” he adds.
“In a crisis, cash is king, and you should always have a keen awareness of the amount of money you have in cash accounts—relative to the remainder of your investment portfolio,” Powers says. It may not be wise to invest in stocks or other higher-risk investments until
In an economic downturn or crisis, always turn to checking, savings, money market, and certificate of deposits (CDs) resources first. Unlike stocks, index funds, or exchange traded funds (ETFs), their value doesn’t fluctuate with market conditions. This allows you to withdraw money any time without incurring a loss. Unlike retirement accounts, like your 401(k), you won’t face penalties or incur taxes when you withdraw funds—except for CDs which usually require you to forfeit some of the interest you’ve earned if you close them early. To better understand liquidity, have your financial advisor guide you through a personal financial statement at the end of every year.
Only 6% of the US population is actively working on paying down debt and building [...] an emergency fund.
3
CLOSELY MANAGE BILLS & REDUCE EXPENSES A sound budget and financial plan practices cost avoidance. You need to cut wherever necessary to manage the household
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Focused on what you value, not on what you’re worth Girard Advisory Services, LLC is a registered investment advisor firm backed by the strength and stability of Univest Financial Corporation−a trusted institution since 1876. Girard’s mission is to provide independent advice that puts the client’s interests first to help them meet the financial future with confidence. A belief in the value of the human connection drives a person-to-person approach and is the foundation of the division’s values: RELATABLE Girard’s client-centric culture is created by a team of financial advisors who are passionate about getting to know their clients and understanding what each client values most. They understand the importance of pursuing financial aspirations and leaving a legacy for future generations. TRUSTWORTHY AND TRANSPARENT As an investment advisory firm, Girard offers objective, independent advice. Advisors are sincere, honest, unambiguous, and focused on managing risk. They create long-term plans aimed at balancing risk and reward to help clients pursue their financial goals. MODERN Girard is committed to making investments in technology to better serve clients, however, it doesn’t lose sight of the importance of human connection. The person-to-person approach is rooted in tradition, but solutions and technologies are designed to meet the demands of today. Girard is large enough to support clients through a lifetime and small enough to truly care−a winning combination that’s been helping individuals, businesses, and families pursue their financial dreams for generations.
responsibly. In a crisis, get recurring monthly expenses as low as possible, and you’ll have less stress and difficulty paying bills when money is tight. “You can always find ways to cut costs. Start by identifying expense items that may not be necessary,” Powers says.
The grocery bill is a good place to start because it has a lot of potential for flexibility and cutting. Take stock in monthly spending. The grocery bill is a good place to start because it has a lot of potential for flexibility and cutting. If you are paying a fee for your checking account, find a better alternative. If you are spending money on cable or a land line, consider eliminating it or finding other less expensive alternatives. Maybe you’re in the habit of keeping the air conditioner running when you’re not home. Change your behavior to trim utility bills. Shop around for better rates on auto, home, and life insurance. “If you have a plan and work at it, you’ll find a way to save more money. If you need help, turn to an expert in financial services,” Powers says. A 2019 study by Bankrate reveals that 26% of Americans were late with credit card payments resulting in fees of $3 billion. Eliminating or negotiating these fees can be significant. “Interest charges on a credit card can make up a significant portion of your monthly budget—pay it down as quickly as you can,” suggests Powers.
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KEY TAKEAWAYS Life is unpredictable. If you want more financial confidence and stability for you or your family, take charge and be prepared once and for all. With summer coming to an end, it’s a perfect time to kick your financial life into gear before the holidays and ahead of next year. Having a monthly budget is essential to keeping track of your financial health Scrutinize bills to identify overspending and opportunities to save Prioritize paying down credit card debt and take stock in your household’s liquidity Perform a personal financial assessment every year
CURRENT HERE TO HELP YOU KEEP UP ON THE LATEST TECH. You’re in luck! We can wire it all, including the newest smart technology.
Girard performs financial assessments and wealth planning for individuals and businesses. For questions or consultation, contact Chris Powers directly at 215-530-6140 or powersc@meetgirard.com.
MEETGIRARD.COM
Girard Advisory Services, LLC is part of Univest Financial Corporation's wealth management division.
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O
good taste
wcow o w BY LENORA DANNELKE
ICE CREAM SANDWICH
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W
hen the weather demands ice cream therapy, an Owowcow shop offers deliciously restorative treatments. Diverse offerings come in cups, cones, floats, shakes, sundaes, and other enticing forms. Although multiple factors help distinguish these frozen confections, a primary component that sets apart this regional brand is quality ingredients—mainly local and organic, such as the cream and milk, cage-free eggs, and raw honey that go into the pasteurized and cooked base. “That’s the heart of all of our products,” says General Manager Shira Wade. Only a small number of ice cream companies in the nation are licensed by the Department of Agriculture to employ this scratch process.
ROOT BEER FLOAT
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good taste
ICE CREAM SUNDAE
Of course, talented Executive Chef Amanda Cox sets a high bar on creating appealing and innovative flavors, with twelve signature core varieties—House Vanilla, I Hate Chocolate, Mint Chocolate Chip, Cashew Caramel, Cookie Monstah, and Honey Lavender, to name a few. (If multiple concoctions call to you, order a five-flavor flight; even floats are offered in threeflavor flights.) Monthly special ice creams that play to seasonal tastes are showcased, plus dairy-free sorbet and artisan dark chocolate-dipped pops in rotating tastes provide further choices. A blend of oat, cashew, and coconut “milks” supply an optimal fat-content that produces a pleasing mouthfeel in vegan ice cream products. The many baked goods used, from cookies for ice cream sandwiches to the pastry additions stirred into assorted ice creams, are all premise-made in Owowcow ovens. Family owned and operated, Owowcow was founded in Ottsville in 2009 by John Fezzuoglio, a graphic designer by profession. When work found him settled in Bucks County, he missed the warm Italian-American community feel—often 40
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food-driven—of his native Brooklyn, and he decided that ice cream could bring heart and connection to the area. Rolling up his sleeves, he was a one-man operation making and selling ice cream for the first two years. The business quickly expanded into five locations, each with a distinctive look and vibe. At the renovated Simon Silk Mill in Easton, Owowcow meshes well with other on-site businesses, which include a brewer, a winemaker, a distiller, and a gallery. Plentiful parking and a spacious patio provide welcome amenities at this industrial-edged ice cream shop. They’ve even partnered with neighbor County Seat Spirits to create a Lavender GinLaced Sorbet. August feature ice cream flavors include Local Peach—made with sweet cream— Local Peach Blackberry Cobbler—made with buttermilk, with blackberry cobbler swirled through—and Local Sweet Butter Corn, a brown butter ice cream with a sweet corn swirl that’s been an annual favorite for the past seven years. The featured sundae, 10-
TOUR DE COW The next time you drop by any Owowcow, grab a Tour de Cow playing card that maps out a rewarding road-trip tasting adventure. Get the card stamped with any ice cream purchase at each different shop visited and collect a free sundae and bumper sticker on the fifth and final stop. Although there’s no expiration date for completing this challenge, those audacious (and hungry) enough to “Conquer the Cow” in one day will receive a free bonus tee shirt. Just save your receipts to present to the server at the ending destination. Also check the website: A description of each locale includes a list of neighboring diversions worthy of exploration on the journey, from parks to pizza joints. Go for it, literally!
Mile Peach, stars peaches sourced from an orchard within ten miles of each shop, plus House Vanilla ice cream, house-made hot caramel, and a house-made (and gluten-free) crumble, all topped with whipped cream. For refreshment on a stick, opt for the featured Root Beer Float Pop, with layers of House Vanilla and Root Beer Sorbet encased in a decadent chocolate coating. Parties To Go allow you to transform your home into an honorary Owowcow locale. With two packages available, just select the ice cream and fixings you crave, with biodegradable sundae boats, cups, and spoons supplied. Have your choice packed and ready for pick-up, or—even better—delivery is available. There’s no excuse not to indulge those ice cream fantasies.
OWOWCOW OTTSVILLE 4105 DURHAM RD OTTSVILLE 610.847.7070 HANDMADE ICE CREAM
WRIGHTSTOWN 591 DURHAM RD WRIGHTSTOWN
“I HATE CHOCOLATE” Assistant General Manager Anna Robinson shares the backstory on this oddball nomenclature of this super-tasty flavor: Back in the day, we used to mix our chocolate ice cream by hand, using a rich, thick chocolate ganache. It was super hard to stir and we kept breaking wooden spoons trying to mix it. It affectionately received the name I Hate Chocolate because, frankly, we hated making it then! Thankfully we learned what an immersion blender was and now we love chocolate but decided to keep the fun name.
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O K AC IN T N G OW FO R ! 20 2
good taste
1
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10-mile PEACH SUNDAE
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INGREDIENTS 2 scoops vanilla ice cream, preferably Owowcow House Vanilla 1 medium peach, preferably local, sliced or chopped 2 T good quality caramel sauce, warmed 1/4 cup baked pie crumbs* Whipped cream to taste
*Or substitute crumbled baked pie shell pieces
DIRECTIONS In a roomy serving bowl, assemble ingredients in the order listed above. Enjoy immediately.
SERVES 1
Where Good Things Grow
EAGLE POINT FARM MARKET
FAMILY OWNED FOR 33 YEARS 853 Trexlertown Rd. Trexlertown 610-395-8620 eaglepointfarmmarket.com Tue-Fri 10-6 · Sat 9-5 · Sun 12-5
Fresh, sustainable, local. August is Pennsylvania Produce Month! LEH I G H VALLE YM AR K E T PL AC E .C O M
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enough to indulge in a sampling of made-fromscratch Owowcow ice cream. Every flavor is uniquely different, each containing an exciting element of something
ATE
unexpected. Here's what we think!
OL
We Tried It...
Our staff was fortunate
C
OWOWCOW
CINN
H I HATE C
O
AM
O N
BOURBO
We've never had anything like this ice cream before. Perfectly spiced— it was just delightful (and gave us some serious holiday vibes!).
N
Very refreshing! The base was more vanilla and less sweet cream than other Cookies & Cream flavors. Tasted like vanilla ice cream cake with the chocolate crunchies in it!
GAR
D E
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RIES
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BER
"Small chunks of berries punched in extra natural flavor."
B
ON
M
E
BREAD
HOUSE
NI
LLA
COOKI
V A
"Super rich and chocolatey but not too sweet!"
RN
COOKI
EBERRY C O
STAH
LU
This is buttery and amazing. It's like biting into a fresh, warm-from-the-oven cookie and cold ice cream all at once.
We want to eat this ice cream for breakfast! There's actually cornbread in here?
ES
&
CREAM
Don't overlook this one—it's absolutely packed with vanilla flavor and just the right amount of sweetness!
E
S
VEGAN
ESS
O
M IN UDGE T F
No dairy? No problem! This has a light minty flavor with satisfying fudgy syrup sure to please vegans and nonvegans alike.
PR
Who doesn't want their espresso in the form of ice cream? This gives the exact same kick as sipping on your morning cup!
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local color
BY FRED JERANT
ALL AN SCHANBACHER AND CHRIS GANGI
Kreeky Tree Farms A SHANGRI LA IN SLATINGTON
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BY DAN SULLIVAN
KREEKY TREE FARM FOLLOWS THE DREAM OF BUSINESS AND LIFE PARTNERS ALLAN SCHANBACHER AND CHRIS GANGI. Incredibly diverse and productive, especially for its 7-acre footprint, this agricultural oasis is tucked into the woods at the foot of the Blue Ridge Mountains in Slatington. LEH I G H VALLE YM AR K E T PL AC E .C O M
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local color
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local color
Schanbacher is a classically trained chef who has worked at some of the top restaurants in New York and with pioneering farm-to-table foodie chefs such as Alice Waters. But the core of his training—and his passion for simple fresh ingredients lovingly prepared—began in his grandmother’s kitchen in rural Oklahoma. Gangi has managed creative departments for top gardening publishers such as Rodale and Condé Nast. His passion for good food similarly took root preparing Old World recipes alongside his Italian grandmother. After several years out West, the pair decided to move back to the Lehigh Valley to be closer to friends and family and fell in love with the little farmhouse in the woods—a lot of woods. They began clearing trees, built separated fenced areas and shelters for various farm animals, and took on new construction projects including a 24x36 two-story barn-style production building housing a commercial kitchen, storage, a washing area, and a kill room for slaughtering chickens, all capped by a hayloft. Kreeky Tree Farm’s current product lineup includes classic organic chicken pot pies, custard-style quiche, free-range chicken eggs, organically raised whole chickens, organic peach and apricot jams, aged raw goat milk cheese, Hungarian paprika, and a variety of hot sauces. Items come and go, depending on the season. With the exception of a few added spices and flour, all value-added products are prepared with ingredients raised on the farm. An evolution of marketing strategies now includes on-farm and restaurant sales, wholesale to other retailers and online sales as permitted and practical. Customers contact the farm through its
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local color
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website at kreekytreefarm.com and through a variety of social media. On a perfect Pennsylvania June afternoon, the initial discovery on a farm tour reveals these guys have some really big pets. First stop is a fenced enclosure containing a Belgian draft horse, a miniature horse, and four donkeys. “It started out, I wanted a horse,” explains Gangi. He soon learned that a horse needs a companion “so I tried with a donkey because I didn’t want two horses.” That donkey turned out to be pregnant “so we got two for one.” Neither donkey took a shine to the horse, so Gangi rescued a mini horse and the two equines clicked. Finally, he obtained a rare French breed jack (male donkey) and bred it to one of his jennets (female donkeys) before having it gelded. “Those are the nonprofits.” “Allan, in the meantime, wanted to get into goat cheese,” says Gangi as the tour meanders over to a multigenerational goat herd. “We started with two and waited a year to have kids,” explains Schanbacher. “We had our first round of kids, then we lost one of our original moms that year, and then every year we’ve had one or two girls come out of each kidding and they’ve stayed so now we’re up to 11. The bucks are sold to restaurants, including the awardwinning Bolete in Bethlehem, one of the farm’s biggest customers. “Right now, I’m milking five, intermittently if the kids are still on them,” says Schanbacher. “By the end of the month I’ll start weaning them off and get a good amount of milk to start cheese production. We make fresh chevre, we’re doing some aged raw milk, a brick style, a gouda style, and I’d like to try to get into maybe a blue this year.” Around the next bend are the chickens. After experimenting with a variety of breeds, the partners settled on a red hybrid called Royal and a white Cornish cross for meat. Dressed whole chickens weigh in at 3 ½ to 4 pounds. “They’re not monster chickens, but they’re very tasty chickens,” quips Schanbacher. Layers include a variety of heritage breeds.
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local color
1
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The farm ramped up egg production to accommodate growing demand for fresh eggs when markets tanked due to the pandemic. With a surplus of eggs and goat milk, and plenty of chickens and goat cheese, the idea was born to make traditional potpies and quiches. They’ve been flying out the door. A prolific 20x100-foot fence-enclosed garden managed by Gangi produces basil, zucchini, tomatoes, peppers, spinach, cucumbers, garlic, asparagus, daikon radishes, gooseberries elderberries, strawberries, and culinary herbs. An orchard includes figs, peaches, Asian pears, plums, and apples. The coronavirus has actually been a boon to the farm as people have begun to grasp the real value of local food production.
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“People didn’t want to go the grocery store and started reaching out to the farm,” Schanbacher said. “More people are finally starting to understand what quality is and what it means to shop local.”
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
Gangi added he hopes the awareness continues to grow once the pandemic crisis has passed “and that it doesn’t go back to the way it was.”
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SLATINGTON 610.442.2719 KREEKYTREEFARM.COM
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making a difference
NATALEE HERCIK WITH HER DAUGHTER, LILLY HERCIK
CureSearch BATTLING CHILDHOOD CANCER
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BY FRED JERANT
But just over two years later, Lilly joined the “cancer survivors” club when she took her last chemotherapy pill during a family trip to Disney World (arranged by Dream Come True).
NATALEE HERCIK’S WORLD WAS ROCKED IN 2008. THAT’S WHEN HER THREEYEAR-OLD DAUGHTER LILLY WAS DIAGNOSED WITH LEUKEMIA.
“It was a tough two years,” Natalee recalls. “And it wasn’t a straight line of progress. We faced lots of challenges— ‘speed bumps,’ we called them—along the way.” Ten more years have passed, and Lilly is now a lively and healthy 15-year-old. “During the Covid lockdown, she’s taken over our kitchen,” Natalee laughs. “She’s made many dinners for us, and just bakes and bakes. She also takes virtual voice and piano lessons.” But not all childhood-cancer patients are so lucky. Each day, 43 more kids are diagnosed; five of them will not survive the ordeal. And that awareness helped drive Natalee into raising funds every year for CureSearch for Children’s Cancer, a 501(c)3 non-profit foundation whose mission is to “end childhood cancer by driving targeted and innovative research with measurable results in an accelerated time frame.” Although CureSearch (formerly known as the National Childhood Cancer Foundation) doesn’t enjoy the name recognition of, say, the American Cancer Society, it’s battled against childhood cancer research for 30 years. In 2012, the Herciks, and other parents whose kids were in treatment at Lehigh Valley Health Network, formed a fundraising group. “We talked to people at LVHN and were led to CureSearch,” she said. “The foundation focuses on pediatric cancer and most of its funding actually goes to research. It also became privately funded that year—so we knew our efforts would have an impact.”
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making a difference Team Lilly’s initial efforts were quite successful. Over the course of four years, its series of CureSearch walks raised over $250,000 for the foundation. But annual participation in the event began eroding, so finding another avenue appeared necessary.
Improving
Beauty the
Natalee’s father, William J. Moss III, was an avid golfer, and played regularly in the Met-Ed League (he’d worked over 30 years at the company) at the Green Pond country club in Easton.
of your property, one tree at a time.
In 2016, the otherwise-healthy Moss was stricken with anaplastic thyroid cancer (ATC), a very aggressive form of the disease that shows up in less than 2% of new thyroid cancer cases. The average survival rate is six months; just one in five patients is still alive after a year.
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Team Lilly decided to change the annual walk to a golf outing, and got a boost in its early days: Sports Illustrated. First, a bit of context. Bethlehem resident and former SI writer/editor Jack McCallum regularly brought some of the editorial staff to Bethlehem Municipal golf course. It was nothing more than an enjoyable day on the links, and they nicknamed the event the “Christmas City Classic.” Bill Moss connected with McCallum while the latter was writing his book, The Prostate Monologues: What Every Man Can Learn from My Humbling, Confusing, and Sometimes Comical Battle With Prostate Cancer. During their chats, McCallum learned about Lilly and her battles, and that Chris Hercik (Natalee’s husband) also worked at SI. When “Christmas City Classic for a Cure” became the official name of Natalee’s fundraising group, McCallum helped jumpstart the first outing by organizing various SI co-workers to form teams and lend their own cachet to the fledgling program. The Classic has continued to grow each year; the 2019 edition raised over $18,000, which brought its cumulative take over the $50,000 mark. Funds are divided between CureSearch
and the Memorial Sloan Kettering Cancer Center in honor of Bill Moss. Although McCallum’s crew no longer participates, about eight of Bill’s golfing pals still come out each year. Natalee’s event also has strong connections with the “Great White Shark” himself, pro golfer Greg Norman. In addition to winning more than 90 tournaments and holding the #1 position in world rankings for over 330 consecutive weeks, Norman has raised over $14 million for CureSearch and other charitable causes through his annual QBE Shootout. “Every year, Greg invites a survivor family to the shootout to share their stories. We were chosen in 2016, and Lilly and her sister Grace spoke at the event dinner,” Natalee said. “Many of the pro golfers there later sent signed memorabilia for our auction and raffles. But Greg and his team went over the top: they sent wine, signed items, and VIP tickets to the QBE Shootout—even a video message to share with our golfers! His support of our outing as well as CureSearch continues year after year.” Plans for the 2020 outing were well underway when the Covid-19 pandemic hit, and Team Lilly continues to move forward. Registration (limited to 112 golfers) closes on September 4; the event itself is set for September 14 at Green Pond Country Club, with a check-in time of 8:00 a.m. Updated information will appear at christmascityclassic.com. Natalee added that you can make direct donations to Team Lilly at curesearchevents.org/goto/teamlillyh.
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dining guide
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lthough many summer festivals and activities have been canceled, luckily dining out has not! Restaurants have certainly been thrown for a loop this year, but many have risen to the occasion, and summer is the perfect time to relish eating out again. Many local eateries have expanded their outdoor dining offering, and if you prefer the luxury of climate control, limited indoor seating is available at many establishments as well (just remember the state mandated protocol that masks are required at all restaurants unless seated at your table). In whatever setting you're most comfortable, take advantage of the current offerings of some of our favorite area restaurants, listed throughout the following pages. Bon appĂŠtit!
Note: Offerings listed are as of late July. Please call or check the restaurant website for the most up-to-date information and restrictions.
A CA MIA indoor • outdoor • take-out 4330 Lehigh Dr, Walnutport 610.760.3207 acamiapa.com THE BEAM YARD AT STEEL CLUB indoor • outdoor • take-out 700 Linden Ave, Hellertown 610.838.7018 steel.club
Beautifully Designed & High-Quality Women's Fashion
BLUE GRILLEHOUSE indoor • outdoor • take-out • delivery 4431 Easton Ave, Bethlehem 610.691.8400 bluegrillhouse.com
Monday–Saturday 11am–4pm
BRAVEHEART HIGHLAND PUB indoor • outdoor • take-out • delivery 430 Main St, Hellertown 610.838.6555 bravehearthighlandpub.com
522 NORTH 19TH ST. ALLENTOWN BOUTIQUETOGO.COM 610.437.1663
THE BRICK indoor • outdoor • take-out • delivery 1 W Broad St #100, Bethlehem 610.419.1141 thebrickpa.com BRICK TAVERN INN indoor • outdoor • take-out 2460 N Old Bethlehem Pike, Quakertown 215.529.6488 thebricktaverninn.com CASA TORO indoor • outdoor • take-out • delivery 7001 PA-309, Coopersburg 610.282.8888 casatoromexgrill.com 4969 Swamp Rd, Doylestown 215.794.9400 casatoromexican.com
PARKING AVAILABLE IN REAR
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DIANA'S CAFE indoor • outdoor • take-out 4907 PA-309, Center Valley 610.797.2525 dianascafe.com NEW LO C ATIO N!
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DREAMS CAN COME TRUE Let us create your own paradise.
dining guide DURHAM SPRINGS indoor • outdoor • take-out 5065 Lehnenberg Rd, Kintnersville 484.907.2100 durhamsprings.com FLORENCE ITALIAN GRILLE indoor • outdoor • take-out 238 Sycamore Rd, Breinigsville 610.841.4000 florencegrille.com GRIDDLE 145 indoor • outdoor • take-out 1146 MacArthur Rd, Whitehall 610.351.9898 griddle145.com GRILLE 3501 indoor • outdoor • take-out 3501 Broadway, Allentown 610.706.0100 grille3501.com
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GRUMPY'S BBQ indoor • outdoor • take-out • delivery 3000 Mauch Chunk Rd, Allentown 610.769.4600 grumpysbbq.net HOUSE & BARN indoor • outdoor • take-out 1449 Chestnut St, Emmaus 610.421.6666 houseandbarn.net MCCOOLE'S outdoor • take-out 4 S Main St, Quakertown 215.538.1776 mccoolesredlioninn.com MELT indoor • outdoor • take-out • delivery 2880 Center Valley Pkwy #624, Center Valley 610.798.9000 meltgrill.com THE MINT indoor • outdoor • take-out 1223 W Broad St, Bethlehem 610.419.3810 bethlehemmint.com
610-258-2907 • EASTON
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MITZI'S TABLE indoor • take-out 3650 Linden St Rt.191, Bethlehem 610.730.1670 mitzistable.com
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PEARLY BAKER'S indoor • outdoor • take-out 11 Centre Square, Easton 610.253.9949 pearlybakers.net
7 Miles from Rt. 22 & 78 Municipal Water & Sewerage Parkland School District
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MY TEQUILA HOUSE indoor • outdoor • take-out • delivery 1808 MacArthur Rd, Whitehall 484.664.7109 mytequilahouse.com
POCONO BREWERY CO. indoor • outdoor • take-out 938 Lifestyle Center, Whitehall 610.264.2194 poconobrewery.com SAVORY GRILLE indoor • take-out 2934 Seisholtzville Rd, Macungie 610.845.2010 savorygrille.com SPINNERSTOWN HOTEL indoor • outdoor • take-out • delivery 2195 Spinnerstown Rd, Quakertown 215.536.7242 spinnerstownhotel.com THE SWEET SPOT indoor • take-out 2805 Lehigh St, Allentown 610.813.2536 thesweetspot.golf TOP CUT indoor • take-out 2880 Center Valley Pkwy #625, Center Valley 610.841.7100 topcutsteak.com TORRE indoor • outdoor • take-out • delivery 2960 Center Valley Pkwy, Center Valley 610.841.9399 torrerestaurant.com ZEST indoor • outdoor • take-out 306 S New St, Bethlehem 610.419.4320 zestbethlehem.com
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Our only requirement is all submitted photos must be taken within the Lehigh Valley. By submitting your photo you give Lehigh Valley Marketplace permission to publish it in print and digital forms.
LEFT PAGE CLOCKWISE: Cheech Wagner, Williams Township. Denise Ibrahim, Mount Bethel, Slateford Falls. Beth Schmoyer, Bethlehem Township. RIGHT PAGE CLOCKWISE: Rebekah Hawk, Emmaus. Andrew Pestcoe, South Whitehall. Kerry Ostrander, Williams Township, Easton. Sandi Robb, Trexler Game Preserve.
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advertiser index ABE Doors 43 Allentown Animal Clinic 56 American Fence 65 Apgar Oil Energy & HVAC 16 BetterScapes 17 Bill Stofanak Kitchen Facings 61 Blue Barn Nursery 30 SARA E. PIKE, O.D.
STEVEN EISS, O.D.
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BoutiqueToGo 59 Carol C. Dorey Real Estate 1 Chestnut Hill Landscape Contractors ifc Creative Landscapes 30 Curtis E. Schneck 61 Designer Home Improvements 2 Eagle Point Farm Market 43 Edge of the Woods Native Plant Nursery 27 Egypt Star Bakery 16 Embassy Bancorp 3 Eyecare of the Valley 64
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First Northern Bank & Trust Co. 13 Friendly Tree Service 56 Green Acres Outdoor Living obc Grumpy's BBQ 31 Hartzell's Pharmacy 31 Hello Beautiful Salon & Boutique 59 j. morgan salon 65 Grille 3501 13
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mccoolesredlioninn.com • 215.538.1776 64
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Jeffrey J. Febbo, CFP 27 K&R Tree Service 59 Kelley Electric 37 Kitchen Dimensions 26 McCoole's 64 Millbrook HomeCare Partners 26 Millcreek Landscape Design 60 Neffs Bancorp 17 Northwood Racquet & Fitness Club 60 RCN Telecom Services 57 Richards Window Fashions 52 Savory Grille 53 Schuler Service 58 State Farm Insurance (Saracino Group) 52
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Steel Club 49 Sweet Spot Indoor Golf 9
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The Paver Savers 42 The Skin Clinic Wellness & Waxing Bouitque 57 Turf Professionals 7 United Healthcare 53 Univest National Bank & Trust Company 6 Warner Glass 5 Western Lehigh Landscape 19 Wolf Home Healthcare 56
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