Williamsport Sun-Gazette, Sunday, June 26, 2022
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What’s inside Maple syrup a nutritious sugar alternative.......Page 3 Local farm provides outlet for others...............Page 7 Hickory makes unique syrup...........................Page 12
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Mifflin County native Matthew Fisher has been enjoying the sweeter side of life since he was a kid at his father’s side collecting sap from the sugar maples. This is where he learned the art of syrup making and continued the hobby throughout his life. Now known as sugar maker, he is the owner of Minehart Gap Maple products. His hobby turned business is a family owned and operated enterprise. Fisher’s wife Kris, son Calob and daughter Alaina all bring something to the business as the family works together to bring Pennsylvania unique and high-quality maple sugar products. Minehart Gap maple products carry the PA Preferred check. “PA Preferred has given me a quality control platform. You have to go through certain criteria to be PA preferred and when people see the PA Preferred it is a quality check for them,” he explains. The sap used in Fisher’s products comes from a 30-acre plot he owns in Minehart Gap. There are around 700 maple trees on the parcel and sap is collected through close to
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six miles of food grade put through a reverse tubing systems that osmosis process. This run from one tree to the separates the sugar next. from the water allowSap collection takes ing the sugar content place in February and to reach the desired March. The process eight to twelve percent uses a vacuum system sugar. It then goes into that collects the sap an evaporator over a and moves it through wood fire to finish the the tubing into stain- process. less steel collection “Because we use tanks. Sap is collect- wood fire, it is not a ed at least once a day consistent heat and and taken to the sugar that forms caramelizahouse. The sap then goes into tanks and is Continued on Page 4
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Williamsport Sun-Gazette, Sunday, June 26, 2022
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By Sarah Hurlburt Sentinel correspondent
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Maple syrup a nutritious sugar alternative Pour it on
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From Page 3
tion differently then a steady heat. This is what brings the color and the flavor out of the sap.” Fisher says. “Using this method we can make up to eight gallon of syrup an hour.” As well as traditional syrup, Minehart Maple offers infused syrups. These include cinnamon, vanilla, bourbon and coffee infused syrups. The coffee used in the coffee infused syrup comes from East End Coffee Co., where it is roasted locally. “Although it’s taken some time to perfect the blend it’s been worth it, and people are really enjoying it,” Fisher says. As well as tasting delicious, maple syrup is nutritious — it contains antibodies and minerals. “Maple syrup is a 12-molecule sugar — it reads very low on the glycemic index,” Fisher says. “For those with diabetes, they should check with their doctor first, but recent long-term studies are showing maple syrup may be a better choice of
sweetener and could even help with some types of diabetes.” Maple sugar, maple candy, cotton candy and lollipops are other maple items available that can only be purchased at festivals or the yearly open house at the Sugar House in March. Visits to the Sugar House located at 30 Old Goss Lane, Lewistown, are available by appointment only. For more information follow Minehart Gap Maple on FaceBook or call (717) 994-5759. Products are available at Wilson’s Meats, Fisher’s Farm Market, Hostetler’s Country Store, seasonally sold at Asher’s Chocolates, and Baken Creek Farm.
Over the course of the 1960s and 1970s, the brewing industry in the United States was undergoing significant change. In the past, immigrants who relocated to the United States brought their native countries’ favorite styles of beer with them. However, according to the Brewers Association, as the 1970s wore on, those styles were disappearing from store shelves and bars and being replaced with light lagers. But around this same time a grassroots movement that still resonates today was beginning to take shape. That movement was rooted in home brewing, which became popular as more and more U.S. residents wanted to enjoy styles of beers Maple Cheesecake from other countries that they could no longer find in stores and bars. One man 1 cup maple syrup with such an interest was Frederick Louis “Fritz” Maytag III, the great grandson 1 pkg. cream cheese of the founder of the Maytag Corporation. In 1965, Fritz Maytag III purchased the 1 pkg. whipped topping California-based Anchor Brewing Company, which was founded in 1896 but had, by the 1950s and 1960s, developed a reputation for creating ill-tasting beer. Upon Mix ingredients together and purchasing the brewery, Maytag changed the recipe of its flagship beer and the pour into pre-made graham cracker process of brewing it. The beer ultimately became very popular, and Maytag even crumb crust. Refrigerate overnight. helped other brewers in the art of microbrewing. For his efforts, Maytag, who sold the brewery in 2010, is widely credited with being the first modern craft brewer.
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5 ways local businesses can make the most of the county fair County fairs are family-friendly events that provide wholesome fun and foods that are hard to find elsewhere. County fairs also provide great opportunities for local businesses to attract new customers. Fairs draw large crowds, which should appeal to small business owners who want to market their businesses in a way that won’t bust their budget. The following are five ways local businesses can take advantage of the unique promotional opportunities presented by county fairs. 1. Put it in print. Many county fairs hand out printed pamphlets or guidebooks that showcase fair history and highlight all of the attractions on display. These booklets are filled with useful information for fair-goers, but they’re also loaded with advertisements for local businesses. Local business owners can place an ad in fair pamphlets/guidebooks highlighting their services and location.
Include a QR code that fair visitors can instantly scan on their phone
to take them directly to your website. Continued on Page 6
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6 Williamsport Sun-Gazette, Sunday, June 26, 2022
From Page 5 2. Sponsor an attraction. Fair organizers often raise funds by selling sponsorships to featured attractions. If possible, sponsor an attraction that aligns’ with your offerings. For example, local restaurants may want to sponsor an eating competition, even providing the foods competitors will eat during the event. If so, offer free bitesized samples of the foods to spectators during the event itself. 3. Set up shop on fairgrounds. A booth on the fairgrounds can be a great way to interact directly with customers. Select a small sample of your products and offer them directly for sale at the fair. Hand out business cards with each purchase and let customers know there’s more to be had on your website and in your store. Booths tend to book quickly, so contact fair organizers as early as possible. 4. Be prepared to engage customers. County fairs harken visitors back to times when carnival barkers would at-
tract passersby with boastful assertions or promises that were simply irresistible. Local business owners who want to set up shop at a county fair must recognize that all sorts of attractions and businesses will be competing for attention, so they should go there with a plan and a willingness to engage people who pass by their booth. Embrace your inner carnival barker and offer free samples and even prizes to draw potential customers to your booth. 5. Put out a mailing list sign-up sheet. Even the largest fairground booth will likely offer only a fraction of what’s available in-store or online. So encourage visitors to your booth to sign up for a mailing list, enticing them to do so by touting exclusive discounts and other perks available only to mailing list members. This is a great way to attract new customers even if they don’t make any purchases on the campgrounds. County fairs are all about fun, but they also present great opportunities for small business owners to connect with new customers.
What is ABV?
Read a bottle or can of beer and you will likely come across a percentage rating. That percentage is the alcohol by volume, or ABV. This number tells just how much alcohol is in the beer. ABV will coordinate to exactly how many ounces of alcohol are in the beverage. If a standard size bottle of beer (12 ounces) has a 5.0 ABV, that means the bottle has 0.6 ounces of pure alcohol. A standard drink is typically measured at 0.6 ounces of alcohol. That is why spirits like wine and liquor that have a higher “proof” or ABV despite their much smaller serving sizes. A beer’s ABV can affect the flavor of the beer and the overall body and mouth-feel, offers, VinePair, a beverage information site. Session beers have relatively low ABVs at around 4.5 percent. Many pale ales have moderate alcohol content. IPAs and some new craft beers can have ABVs of 6 percent and up. Some breweries today are even pushing the limits of beer ABV into double-digits, producing brews that pack a powerful punch. The thinking may be to offer more bang for the buck on higher-priced glasses and pints.
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By Sarah Hurlburt and Greg Williams
Sentinel correspondents Daniel Love, of East Waterford, continues to pursue his passion for supplying local high-quality food to Central Pennsylvania. Lovetwo Eat is a fourth-generation farm specializing in direct sales of food and products from their own and other local farms. Along with their local food products, the Loves enjoy introducing their goats, miniature horses, donkeys and even a water buffalo to those that stop in. They also raise the beef that is sold in the Lovetwo Eat store. Many of the products that Love carries in the store are PA Preferred including the selection of high-quality beef and pork. Other PA Preferred products include locally sourced and locally made bologna, both plain and garlic, Ally Kat’s Kitchen canned goods, including applesauce, pickles and vegetables, Love M Pretzels and Alexander Honey. The store now carries products from a total of 15 producers. Many of them are also in the process of becoming PA Preferred. Some of the other producers found in Lovetwo Eat Farm
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Store include Back Home Trading and Organic Gardens a purveyor of a wide variety of locally grown mushrooms and Horningford Creamory in McVeytown. “Being PA Preferred guarantees me another way to convey to the consumer the benefits and the wholesomeness of the product. It’s local, it’s fresh,” Love says. “I find people have a general mindset of questioning when it comes to big box stores and where their products are actually coming from. Plus, it is a win-win buying here, you are helping the farmer and the farmers are helping customers to not pay so much as they do in the big stores today.”
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Now in its fourth generation, Lovetwo Farm produces high quality beef and serves as an Agritourism destination. “The difference Lovetwo Farm hopes to accomplish is to help people today understand how nature and animals can work together to feed the world,” Love says. “Imagine with me for a moment, what a small country farm that shares its rich history and current visions for tomorrow’s agriculture could be like in 10 years? You can help make this happen each time you stop by the farm and show your support.” Love believes educating consumers needs to be part of the successful equation. It’s one of the reasons why he opened an Ag Educational and Events Center in 2015 as well as a retail store. Nearly 20 neighboring farms bring their wares to sell at the store. “Our vision is ever-changing,” Love says. “The ag industry is fast-changing. In the older days, agriculture would take years to change. Now, it’s sometimes within a month’s time. Our goal is what is old will be new
again.” With fewer farms these days, Love believes consumers will look to forge relationships with local farmers when possible, instead of the big-box retailers. “Small business is very valuable now,” he explains. “It makes a lot of sense to do the whole farm to table situation.” Love and his family shared a favorite recipe they make with their fresh beef. Beef Barbecue 2 pounds ground beef 2 Tablespoons sugar 2 Tablespoons vinegar 1 small onion 2 Tablespoons mustard 1 Cup catsup Brown ground beef and diced onion together in a skillet. Drain off excess juices. Mix sugar, vinegar, mustard, and catsup in a small bowl and pour over browned ground beef. Simmer until ready to serve
Williamsport Sun-Gazette, Sunday, June 26, 2022
Local farm provides outlet for others Grown with Love
8 Williamsport Sun-Gazette, Sunday, June 26, 2022
How to improve the flavor profile of grilled foods Many people insist grilling has no peers when it comes to cooking methods. Part of the allure of grilling is undoubtedly the chance to spend time outdoors in warm weather, which is when many people do the bulk of their cooking over an open flame. But grilling also produces unique flavors that simply can’t be replicated. It might be impossible to match the flavor of foods cooked over an open flame, but that doesn’t mean those flavors can’t be augmented. Grillmasters can try these strategies to improve the flavor profile of their favorite grilled dishes. • Add some wood. Wood is often utilized to add some extra flavor when smoking foods, but it also can add flavor when grilling in a more traditional way. Wood chips can be soaked in water or even wine or beer so they don’t burn so quickly that the flavor gains are negligible. Wood chunks or logs will burn slower than chips, so there’s no need to soak them. Wood imparts a unique flavor to grilled foods, making meals even more delicious. • Apply a dry rub to the food. Dry rubs are made from dry ingredients like herbs and spices. Dry rubs don’t penetrate the meat too deeply, which means they don’t need much time to add flavor. That’s ideal for people who decide to grill at the last minute and want to add flavor even if they don’t have the time to marinate their meat. • Bring meat to room temperature prior to putting it on the grill. Meat that goes directly from the refrigerator to the grill is likely to cook unevenly, which can affect the overall flavor of the meal. But this issue is easily overcome by taking the meat out of the fridge about 20 to 30 minutes before putting it on the grill. Doing so lets the meat reach room temperature and increases the likelihood it will cook evenly. • Season your vegetables, too. Meat and other proteins might garner the bulk of the grilling attention, but vegetables are worthy additions to any grill grate. Grilled vegetables can be made even more flavorful with some light seasoning with
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a little kosher salt and/or black pepper before placing them on the grill. As the vegetables cook, they will absorb the salt, which adds to their flavor profile. Dried herbs also can be used to season grilled vegetables for even more flavor. Grilled foods are incredibly flavorful. That flavor profile can be even better when grillmasters employ a few simple techniques.
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Sustainable Wine
If you enjoy a nice bottle of wine but also want to do your part to protect the environment, sustainable wine is up your alley. The wine industry has seen a years-long trend in organic wine. The International Wines and Spirits Record expected a 9.2% annual growth rate in organic wine consumption between 2017 and 2022, with a projected 87.5 million cases of organic wine being sold. Sustainable wines, however, must meet different standards.
Organic vs. Sustainable
In the U.S., the Department of Agriculture certifies wine as organic when it meets the following requirements, according to the USDA: • The grapes are grown without synthetic fertilizers, and in a manner that protects the environment and preserves the soil. • Other agricultural ingredients that go into the wine, such as yeast, are also certified organic. • Any non-agricultural ingredients must be specifically allowed on the National List of Allowed and Prohibited Substances and can’t exceed 5% of the total product. • No sulfites are added. Sustainable and organic growing and winemaking
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share common practices, such as using natural soil additives. Sustainability, however, “includes a broader set of practices, such as energy and water efficiency,” according to the California Sustainable Winegrowing Alliance.
Sustainability 101
In order to get the California Sustainable Winegrowing Alliance’s “certified sustainable” seal, wine-
makers must “conserve water and energy, maintain healthy soil, protect air and water quality, enhance relations with employees and communities, preserve local ecosystems and wildlife habitat, and improve the economic vitality of vineyards and wineries,” according to CSWA. Sustainable winemakers ensure biodiversity among their vines, ensure the health of the soil, practice recycling and water conservation, and use renewable energy in their operations.
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Popular restaurant dining styles
According to the food and dining resource Grooving Gourmet, family-style involves wait staff bringing food to the table in large serving dishes. These items are passed around for each person to fill his or her plate. Family-style is reminiscent of dining at home, where one to three different foods are offered and guests serve themselves.
Dining out provides an opportunity to try many different foods that people may not normally prepare at home. It also introduces individuals to various themes and styles of dining. Broadening one’s culinary horizons can contribute to well-rounded adults and children who are likely to adapt well to various social situations. New dining experiences also may serve as the basis for making conversation or even developing new relationships. Dining styles vary depending on the type of restaurant. The following rundown is ideal for diners who want to try new things and eat a great meal at the same time.
Buffet
With buffet dining, diners visit a centralized food station and serve themselves foods from various platters or chafing dishes. Sometimes food is spooned or served by personnel staffing the buffet table. Buffets let people try a variety of foods in sizable amounts.
Café or bistro
Hibachi
Hibachi restaurants provide both a meal and a show. Hibachi is a Japanese style of cooking and the word translates to “fire bowl.” Hibachi involves cooking foods on a high-heat metal cooking plate, according to Shinto Japanese Steakhouse & Sushi. The cooking plate often is built into a table that diners sit around. The chef prepares the food while engaging the customers in the experience.
Tapas
Tapas style features several small plates of food. Tapas are small, savory dishes, but can be quite filling when several dishes are chosen. Tapas traces its
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origins to Spain, but has become a notable restaurant trend in many different countries. Eating tapas enables diners to try many different things and share plates with others.
Family style
Family style of service is common in Italian and some Greek restaurants. It falls in between buffet dining and more formal plated sit-down dinners.
Café or bistro style service involves food served from a counter. Items may include coffee, espresso, pastries, and sandwiches. These restaurants are known for their relaxed and intimate settings.
Fast casual
One increasingly popular dining trends is fast casual, which is more upscale than fast food but equally as convenient. Open kitchens are popular at fast casual chains. Foods tend to include gourmet breads and organic ingredients, among others. Panera Bread is an example of a fast casual chain. Different dining styles ensure there’s a restaurant for everyone.
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The calendar is dotted with various holidays that celebrate pizza. From National Pizza Pie Day in February to National Deep Dish Pizza Day in April to National Cheese Pizza Day in September, not to mention National Pizza Month in October, any time of year is the perfect opportunity to bite into a slice. For most people, the best part of pizza is eating it, but that doesn’t mean you can’t still learn something about this all-time favorite food as well. The following are some tasty tidbits about pizza, courtesy of Fact City, Pizza Need and Facts Legend. • Pizza is tied to Greece. Greeks are credited with creating the first pizza-like food. The Greeks used to bake flat, round large breads that were then topped with vegetables, potatoes, spices, and olive oil. However, the first commercial pizza and pizzeria has been traced to the 19th century and the Italian city of Naples. • Not all pizza is flat. While crispy, low-profile pies may be classic, other varieties of pizza have their fans. “Deep dish” pizza originated in 1943 in the Chi-
Williamsport Sun-Gazette, Sunday, June 26, 2022
Tasty tidbits about pizza
cago eatery Pizzeria Uno. Sfincione, or focaccia pizza, a type of pizza made in a sheet pan with thicker slices, was created in the mid-19th century in Sicily. It is popularly called Sicilian pizza. • Pizza is even more popular on certain days of the year. Pizza can be enjoyed any day of the year, but Super Bowl Sunday, New Year’s Eve, Halloween, Thanksgiving Eve, and New Year’s Day are the top five days for pizza sales. In addition, pizza accounts for more than 10 percent of all food service sales. • Pizza is booming. In the United States, the pizza industry makes up 17 percent of all restaurants and grosses more than $30 billion every year. The highest-grossing single-unit independent pizzeria in the United States is Moose’s Tooth Pub and Pizzeria in Anchorage, Alaska. Its annual sales are approximately $6 million. • Pizza is popular everywhere. Around the world, about three billion pizzas are sold each year. • Pizza is a weekend favorite. While Friday may be pizza night for many people, sales figures indicate that Saturday night is the most popular night to eat pizza. • Pizza has a symbiotic relationship with certain foods. The pizza industry has helped propel both the cheese and pepperoni industry. Around 251 million pounds of pepperoni are consumed each year in the United States. • Hawaiian pizza is popular, though not accurately named. Ham and pineapple are popular pizza
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toppings on the West coast of the United States, and this pizza is dubbed the Hawaiian pizza. However, it doesn’t have any connection to Hawaii. This pizza actually was invented in Canada. Pizza is a perennial favorite and one of the most popular foods of all time.
12 Williamsport Sun-Gazette, Sunday, June 26, 2022
Hickory makes unique syrup Now that’s sweet By Sarah Hurlburt Sentinel correspondent Douglas Drewes from Mifflintown is the owner and operator of Pennsylvania Hickory Syrup. He began his journey with hickory syrup twelve years ago and for the last three years has been making and selling it on a larger scale. Drewes runs the day-today operations with the help of Nala Brackbill, Vice President of Operations. Drewes says, “2 1/2 years ago we were selling an average of 12 bottles a month and now we are selling around 200 to 300 a week.” He travels every weekend throughout the state of Pennsylvania to shows where he markets and sells his syrup. Hickory syrup, unlike maple syrup, is made from the bark of the shagbark hickory tree. Drewes has
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more than 300 of these trees on his farm where he collects the bark from the forest.
Using his team of oxen and a wagon he gathers the fallen bark from under the shagbarks and hauls it to back to be transformed into the delicious syrup that so many are coming to love. “Shagbark hickory trees are constantly shedding their bark, so we don’t have to strip the trees, we just pick up what has fallen off or what is about to fall off,” Drewes says. “It is a renewable resource, organic and all from right here in Pennsylvania.” Once collected the bark is cleaned and then roasted for two hours over an open fire. The roasted bark is then placed in a copper kettle with fifty-five gallons of water for every two bushels of bark and is boiled for 10 hours. After this it is steeped overnight and is a tea-like liquid ready to be filtered and cooked in a stainless-steel kettle in controlled settings for four hours. “At the end of the four hours that is when the magic happens, and you have hickory syrup,” Drewes says. Drewes said here in Pennsylvania, it is said that Native Americans would cook hickory bark into a tea that was used to treat headaches and stiff joints from things like arthritis. “I was very interested in finding out why so after we started producing the syrup, I sent a bottle to a lab to be analyzed.” Drewes said. “We found out that hickory syrup or tea was very high in magnesium
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There are an endless number of ways to use hickory syrup and with nine different flavors, including combos like hickory bourbon, peach, berry and more, the delicious creations are still being discovered. From glazes for vegetables, to marinades for meat, additions to sausage, baked beans and of course pancakes there are no shortages of ways to give this product a try. For more information visit Pennsylvania Hickory Syrup’s website at pahickorysyrup.com. They can also by reached by phone at (717) 3717029 or email at douglasedrewes@gmail.com. SALMON WITH HICKORY SYRUP 1 lb. of salmon fillet
Salt Garlic Garlic Powder 1 Tbsp. PA hickory syrup 1 Tbsp. Soy sauce 1 Tbsp. Teriyaki sauce 1 Tbsp. Olive oil Cut salmon into 4 pieces. Pat dry sprinkle with a little salt, garlic powder and chili powder In a bowl, mix one tablespoon each of soy sauce, teriyaki sauce, olive oil and PA Hickory syrup. Add this mix sauce to the four pieces of salmon coat evenly on both sides of the fish. Let them sit at room temperature for 10 to 15 minutes (in the refrigerator if you don’t plan to cook them within 10 to 15 minutes) Heat the pan at high heat, add some olive oil, some minced garlic, then add the salmon make sure to lower the heat to medium and continue cooking 5 to 7 minutes on each side. Add the remaining leftover sauce to the pan and continue simmering for another 3 to 6 minutes. Note: the above recipe could also be applied to chicken breasts (thin cut), pork chops (thin cut), shrimp, tilapia, or other fish, etc. For best flavor marinade chicken or pork overnight.
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Williamsport Sun-Gazette, Sunday, June 26, 2022
and trace minerals.” According to research Drewes did himself magnesium could help relieve migraines, cramps and stiff joints in some. Drewes is one of only four hickory syrup producers in the United States that produce it on a commercial scale for sale to consumers and is certified through the Pennsylvania Department of Agriculture and is a member of the PA Preferred organization. “Pa Preferred is an acknowledgment by the state that you are a local provider and that all the goods used in your product are ascertained right here in Pennsylvania,” Drewes says. “Being part of PA preferred to me is acknowledging that even though hickory syrup is also made in some other states ours is special because it is Pennsylvania Hickory syrup.”
14 Williamsport Sun-Gazette, Sunday, June 26, 2022
Find your brew: Explore different beer styles Beer has been produced by humans for longer than many people may know. Barley beer researchers have to traced beer production to present-day Iran in the fifth millennium BC. The making and drinking of beer also is noted in the written history of ancient Egypt and Mesopotamia. Beer is one of the most popular alcoholic beverages available today and it is an important sector of the beverage industry. Business Insider says an estimated $661 billion worth of beer was sold around the world in 2017. In the United States alone, more than 7,000 new breweries opened in 2018, according to the Brewers Association. An additional 1,000 breweries were expected to open in 2019. All beers are either lagers or ales, which are distinguished by the type of yeast used during the fermentation process (bottom- or top-fermenting, respectively). These beers are further labeled to describe the brew’s overall character, and oftentimes its place of origin, states BeerAdvocate. The following are some of the most popular types of beers on the market. • Bocks: BeerAdvocate says a German Bock is a lager that is stronger than your typical lager, with a more robust malt character. The hue of these beers
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ranges from dark amber to brown. Bocks were once like red meats and stews. brewed by Bavarian monks and were consumed at the • Dark lagers: Many dark lagers have malty, end of Lent. smooth, caramel flavors. They tend to have a mid• Brown ales: These beers feature toasty flavors range alcohol level and relatively low bitterness prowith malty overtones. They have a mid-range alcohol files. content and boast a hoppy bitterness. Brown ales are full-bodied beers that pair well with heavier foods, Continued on Next Page
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favorite of the masses. • Porters: Porters were developed in London in the early 18th century. These beers are well-hopped and dark in appearance due to the use of brown malt. The name grew from the popularity of the beer among street and river porters. • Stouts: Stouts tend to be dark in color and are often mistaken as being heavy and strong. This isn’t always the case. Many stouts are complex and low in alcohol, according to All About Beer magazine. Dry stouts are wellknown in Ireland. A distinguishing characteristic of a dry stout is its black, essentially opaque appearance. Beer is a complex beverage that comes in many unique styles.
Did you know? There’s no way to attribute the invention of beer to a particular individual, culture or time period, but historians believe fermented beverages have a deep history. A very deep history. According to History.com, the first fermented beverages likely emerged when the development of cereal agriculture began roughly 12,000 years ago. Historians believe that the shift from hunter-gatherer tribes to agrarian civilizations based on crops like wheat, barley and rice led to the discovery of fermentation. That discovery paved
the way for beer to be brewed. History. com notes that the first barley beer was most likely created in the Middle East, and ceramic vessels that date back to 3400 B.C. were discovered in Mesopotamia. These vessels, which might be considered a precursor to the modern beer mug, still contained some sticky substance that archaeologists believe was the residue of beer. Beer lovers who have ever found themselves loudly touting the virtues of beer, especially after having a few of these beloved beverages, should know that such boasts also are deeply rooted in tradition. The 1800 B.C. “Hymn to Ninkasi,” an ode to the Sumerian goddess of beer, includes a beer recipe.
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Williamsport Sun-Gazette, Sunday, June 26, 2022
• India pale ales: IPAs boast strong hop bitterness and piney, floral flavors. They are especially popular among craft beer enthusiasts and brewers. IPAs tend to have a higher alcohol content than other pale ales. Imperial or double IPAs have even more pronounced f l a v o r s and higher ABVs. • Pale ales: These beers are hoppy, but generally light, drinkable beers. Many easily pair with fish, poultry and cheeses. • Pilsners and pale lagers: These similar, golden-colored beers are light in flavor and lower in alcohol content than other styles of beer. This style of beer was made popular in Germany, but many American brands like Coors and Budweiser have made pale lagers a
16 Williamsport Sun-Gazette, Sunday, June 26, 2022
The food truck industry continues to rev up Diners interested in trying the latest in fresh, convenient, trendy, local, and eclectic fare are looking for more than just a static address these days. Their favorite food could be on the move. The food truck industry is growing by leaps and bounds. Food trucks used to be located almost exclusively in urban centers and around construction and industrial sites as a means for workers to grab a fast bite. But today food trucks are turning up everywhere from suburban neighborhoods to college towns. The food truck industry now generates more than $2 billion in revenue in cities across the United States, offers Food Truck Nation, a project of the U.S. Chamber of Commerce Foundation. Clever dishes that can be tested and tweaked in real time and a savvy sense of social media promotion have catapulted various food trucks to popular heights. Food truck growth is even outpacing overall commercial food service, like regular restaurants. FoodTruckOperator.com says that food truck growth is now 5.4 percent versus 4.3 percent for restaurants. Food trucks provide more affordable options for firsttime entrepreneurs than brick-and-mortar restaurants. Many food trucks businesses require initial investments of less than $100,000, only to earn as much as $500,000 per year. What’s more, rather than waiting for customers to come their way, food trucks can drive right to where their target audience hangs out. Fun branding, instant recognition and good food attract customers and inspire loyalty. Geolocation software enables food truck afficionados to pinpoint just where their favorite food trucks are based on any given day.
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Various events, venues and malls offer parking opportunities for food trucks, but many still find most of their customers on street corners and in neighborhoods. Some restaurants are even getting on board, offering streamlined restaurant menus aboard their own mobile food trucks. Food trucks also are inspiring new business models. Visitors to downtown
Duluth, Georgia, for example, can visit Truck & Tap, which is a craft beer vendor that has a special parking area for food trucks alongside the tap room. Each day of the week a different food truck fills the spot. Special beer and food pairings may be suggested. Diners seemingly can’t get enough of food trucks and their convenient and delicious offerings.
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The Fourth of July is a day to celebrate in the United States. Much about July makes the fourth day of the month the ideal time to celebrate. School is out, the weather is warm and the generally relaxed attitude of summer has typically set in by the first week of July. People tasked with hosting Fourth of July festivities may not feel the same pressure when hosting such gatherings that they would when hosting more formal affairs. The relaxed nature of summer often pervades Fourth of July festivities, but hosts can still take a crash course in summer hosting to ensure everyone has a good time. • Don’t try to break the mold. Some hosts may be tempted to think outside the box in regard to the foods and beverages they’ll serve at their Fourth of July parties. While hosts can still experiment and serve new foods and creative cocktails at their parties, many guests will be anticipating some Fourth of July staples, such as grilled hot dogs and hamburgers and cold beer and lemonade. Making sure such foods and beverages are served alongside more experimental fare won’t disappoint traditionalists, and those looking for something beyond the norm won’t be disappointed, either. • Embrace the red, white and blue. When decorating, opt for red, white and blue decorations. This gives the party a distinctly Fourth of July feel. Red, white and blue napkins and tablecloths are readily available come July, and hosts
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after year. • Prepare to entertain. Unlike holiday
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works by making it known they will be asked to leave the party if they do. • Arrange transportation home for guests. To make sure everyone gets home safe and sound, arrange in advance for some guests to serve as designated drivers. Hosts also should abstain from consuming alcohol during the party so they can get people home safe if necessary. Keep a list of local taxi company phone numbers on hand and encourage guests who plan to consume alcohol to use ridesharing apps to get to and from the party. Fourth of July festivities typically are less formal than other celebrations, but hosts still must plan their parties to ensure everyone has a fun, safe Independence Day.
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Williamsport Sun-Gazette, Sunday, June 26, 2022
Tips for hosting a fun 4th of July party
parties tend to begin in the afternoon and extend into the night. That means hosts must not just feed their guests, but entertain them as well. Since Fourth of July parties tend to take place outdoors, plan lots of backyard games, such as badminton, bocce, Wiffle ball, horseshoes, and more. Hosts with swimming pools should have pool games readily available as well. • Leave the fireworks to the professionals. Hosts should not succumb to pressure, real or perceived, to supply fireworks at their Fourth of July parties. Fireworks can lead to injuries and accidents and are best left to the professionals who put on community fireworks shows. Discourage guests from bringing their own fire-
18 Williamsport Sun-Gazette, Sunday, June 26, 2022
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What is a stout?
Beer is beer, right? Not quite. There are many different types of beer, and each beer lover has his or her favorite style when visiting a craft brewery, bar or nearby beer retailer. Stout is one type of beer that has an extensive following, and is frequently consumed on St. Patrick’s Day and at Irish pubs. The beer information site Just Beer describes
stout as a dark style beer. Stouts are typically rich and dark in color. Their flavor is described as coffee-like or chocolately. Stouts have a distinctive smooth, creamy texture that differs from most other beers. Stout was first documented in the 17th century and was a term used to describe a very strong beer. Dark beers called porters were very popular at the time and brewers began experimenting with porters of different strengths. Those containing roughly seven or eight percent alcohol by volume, among the strongest porters, were known as stout porters. However, it would take quite a while for these
porters to be known only as stouts. Even one of the world’s most recognizable stouts, Guinness, was once called a porter. Stouts are distinguishable from porters in their ingredients. Porters use roast malted barley, according to Renegade Brewing. Stouts are made from black patent malt. Stouts are further classified into “milk” or “dry” stouts. Milk stout is a stout sweetened with lactose. Dry stouts are more bitter. Stouts also may be named as chocolate stout, oyster stout or oatmeal stout, depending on the ingredients used in the brewing process. Stouts are dark, rich and potent beers. Many people toast with stouts on St. Patrick’s Day.
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Farms often inspire awe thanks to their beauty and the serenity of the areas that surround them. Though no farms may inspire such feelings as strongly as those in the heart of the countryside, another type of farm can induce a sense of awe as well. Vertical farms vary in size, but the largest ones mimic the appearance of skyscrapers if the skyscrapers were made from plants. According to the U.S. Department of Agriculture, increasing production of fresh greens and vegetables near urban populations will be a necessity in the decades to come. That’s because estimates from the United Nations indicate the global population will exceed nine billion persons by 2050, by which time two-thirds of the world’s people will live in urban settings. Vertical farming could be vital to meeting the demands for healthy foods by 2050, making it worth anyone’s while to gain a basic understanding of this unique way to grow fresh fruits and vegetables.
What is vertical farming?
Vertical farming is a type of controlled environment agriculture (CEA). According to the New York State Energy Research and Development Authority, CEA combines engineering, plant science and computer-managed greenhouse control technologies to
What are some advantages to vertical farming?
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optimize plant growing systems. CEA systems enable stable control of the plant environment, making it possible for growers to control temperature, light and CO2 during the growing process. Vertical farms grow foods in stacked layers, which gives large vertical farms their skyscraper-like appearance. Some vertical farms employ techniques similar to greenhouses, utilizing natural light when it’s available and augmenting that with artificial lighting to ensure the plants grow regardless of the conditions outside.
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Perhaps the biggest advantage to vertical farming is the potential for the practice to meet future food demands in a way that the USDA deems environmentally responsible and sustainable. Vertical farming operations in urban areas can offer lower emissions because fresh fruits and vegetables will not need to be transported from rural areas to urban locales. The USDA also notes that vertical farming operations reduce water runoff by a considerable margin, helping to conserve water. The Vertical Harvest farm in Jackson, Wyoming, produces 100,000 pounds of vegetables per year and uses a fraction of the water of traditional farms with similar outputs. Utilizing hydroponics and moving carousels, Vertical Harvest consumes 90 percent less water than traditional farms. Access to nutrient-rich foods is another benefit to vertical farms. As urban populations grow and climate change affects crop yields, city dwellers may struggle to procure healthy, nutrient-rich foods like fruits and vegetables. Vertical farming operations that are not vulnerable to climate change can eliminate that concern, ensuring urban populations access to healthy, nutritious foods. Vertical farms can be awe-inspiring and figure to play a vital role in the future of agriculture.
Williamsport Sun-Gazette, Sunday, June 26, 2022
The basics of vertical farming
20 Williamsport Sun-Gazette, Sunday, June 26, 2022
How small businesses can engage their communities Many working professionals aspire to open their own businesses. Those that make the leap know how exciting and challenging opening a new business can be. It’s typically vital for small business owners to engage their communities. Local residents may help a small business stay afloat during the notoriously challenging five-year period after opening, providing necessary capital by making purchases and even spreading the word to friends and family members who can become future customers. According to the Bureau of Labor Statistics, roughly half of all small businesses survive at least five years. By engaging their communities right out of the gate, small business owners give themselves a great chance to survive for five years and beyond. • Volunteer within the community. Volunteering is a great way to help a good cause. Taking time to support a local charitable organization also provides positive exposure for a small business while giving owners a chance to meet potential customers. Sign up for a local cancer walk, encouraging staff members to join you. Print T-shirts with your company logo to let fellow volunteers know your business exists and supports good causes. • Work with fellow business owners. Another great way to engage community members is to work in conjunction with fellow small business owners. For example, restaurant owners can cosponsor a food and beverage tasting with a local brewery or vineyard. Such an event can draw beer or wine lovers to your restaurant, and foodies to your cosponsor’s brewery or vineyard. • Host special events. Storefronts can do more than serve as display areas for your products. If you have enough room in your store, offer the space to local artists, like authors or musicians, for public readings or performances. This can be a great way to attract potential customers to your store and gives you a chance to support fellow members of your community. • Sponsor a youth sports team or organization. Many small business owners engage their communities by sponsoring local youth sports teams or supporting
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organizations that offer activities for youngsters, such as the Girl Scouts. This can garner positive exposure for your business and help support a good cause. Small business owners can engage their communities in various ways. Such engagement can lay the foundation for years of success.
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Human Cannonball, live music, FIREWORKS on deck at Independence Day bash (STATE COLLEGE, Pa.) – The Central PA 4th Fest returns to Medlar Field on Monday, July 4 for a celebration of independence at the home of the State College Spikes and Penn State Baseball. The 4th Fest program includes the return of the Human Cannonball from “America’s Got Talent,” plenty of live music from Southside Johnny and the Asbury Jukes and more favorites, and a signature 4th Fest FIREWORKS show that will lightup the skies for the 4th of July. The jam-packed 4th Fest entertainment slate begins when Medlar Field gates open at 4 p.m., and there’s sure to be more than one big blast on the night when David Smith Jr. brings his record-setting Human Cannonball act back to launch higher and farther than ever before in Happy Valley as he makes his first 4th Fest appearance since 2016. Smith will also fly through the skies following the Spikes’ July 3 home game to kick off the holiday weekend. The 4th Fest live music bill features an array of rockers ready to step into the box and celebrate Independence Day the Happy Valley way. The legendary Southside John-
ny and the Asbury Jukes come in from the coast of New Jersey to join Jackie Brown and the Gill Street Band and local favorites Velveeta on the on-field stage. Additional 4th Fest activities include an array of fun for youngsters at the Geisinger Kids Zone in left field and a full lineup of food and beverage options across the ballpark throughout the night. The roster of on-field activities will also include Kids Run the Bases presented by Mount Nittany Health and much more. Fans
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their tickets now to enjoy all the pomp and pageantry of 4th Fest at Medlar Field, plus the exclusive viewing location for the fully choreographed FIREWORKS display presented by Starfire Corporation.
Individual tickets for the Central PA 4th Fest celebration at the ballpark start at just $15, with four-packs starting at just $40. Larger groups can purchase 10-person Pepsi Picnic Pavilion picnic table packages for $100, with limited availability. Air-conditioned luxury suites in the Geisinger Champions Club and other Group Hospitality areas are also available.
For more information, or to purchase any of the available 4th Fest ticket packages, call the Spikes Ticket Office at 814-2721711, buy and download at StateCollegeSpikes.com, or visit the Ticket Office in-person during normal business hours. Parking fees for attendees are included in the cost of your 4th Fest ticket, with parking available in three designated on-campus lots - Jordan East, Stadium West and Porter North. Parking for those without 4th Fest tickets will be available after 7 p.m. and will be charged at $10 per vehicle, or is complimentary with display of
a valid PSU parking permit. There is no tailgating allowed within any parking area for this event.
“All of us are excited to bring the Central PA 4th Fest back to Medlar Field this July 4th,” said Central PA 4th Fest President Kurt Weibel. “We’re proud to once again partner with the State College Spikes for a memorable 4th Fest experience that expands on last year and offers even more entertainment leading to a brilliantly choreographed fireworks display to cap off the festivities. With the array of activities within the ballpark, this offers a fantastic chance for Happy Val-
ley residents of all ages to enjoy a 4th Fest experience as never before.” “We cannot wait to welcome Happy Valley to Medlar Field at Lubrano Park, the exclusive viewing location for the Central PA 4th Fest FIREWORKS show,” said Spikes President & General Manager Scott Walker. “Our friends at 4th Fest have assembled a fantastic lineup of entertainment for fans all the way through the night, and we are sure that there will be something for everybody to celebrate at the ballpark.” --SPIKES--
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Williamsport Sun-Gazette, Sunday, June 26, 2022
CENTRAL PA 4th FEST RETURNS TO MEDLAR FIELD FOR JULY 4th CELEBRATION AT THE BALLPARK
22 Williamsport Sun-Gazette, Sunday, June 26, 2022
Throw a successful restaurant party People who love to entertain but don’t have the space to do so at home often take their love of hosting to nearby restaurants. While much of the work on the day of the party is likely to be performed by restaurant staff, hosting a gathering at a local establishment has its challenges, particularly in regard to planning. It’s easy to focus solely on the cost of hosting a restaurant party, as that’s likely to be the foremost consideration for hosts. And it’s wise for hosts to develop a budget for their parties while also considering other ways to make their get-togethers successful.
On-site expenses
When shopping restaurants and other venues, ask the establishment managers to give a thorough rundown of proposed expenses. Get all estimates in writing so they can be easily compared. The financial management resource The Balance says that common venue expenses can include room rental, food and beverages, security deposit, insurance needs, valet parking, taxes/gratuities, and other add-ons.
balloons, ribbons or chair covers or colorful flowers or centerpieces, and take-aways for guests. Discover if you can work with the chef to curate a special menu. This helps the kitchen staff immensely because they’ll only have a set number of dishes to prepare rather than having to make foods off the larger menu all at once, says the food, home and wellness site MyDomaine. Family-style appetizers also are effective. Print out custom menus with the event title on top, or ask if the restaurant can make them. PHOTO PROVIDED
These add-ons can include plating fees for cakes made off-premises or corkage fees for host-supplied wine.
Explore entertainment
Mingling and conversation are part of restaurant parties, but hosts can facilitate even more guest interaction by planning entertainment for the party. Discuss with the venue whether hired musicians or other entertainers are permissible. Something as lowkey as a table-side sleight-of-hand magician or a tarot card reader who can offer psychic intrigue may be fun.
Personalize the menu and space
Decorate the venue within reason, and abide by the rules of the house. Decorations may include festive
Decide on bar service
Alcoholic refreshments can quickly consume a budget, so frugal hosts might need to reign in expenses in the this department. Wine and spirits can be expensive if they’re not included in the restaurants price-fixed party package. It’s perfectly acceptable to offer some carafes of wine or pitchers of beer on the table and ask guests to pay for their own specialized drinks. If you do not opt for a full open bars, ask the wait staff explain to guests what is and isn’t included before they order.
Make parking accessible
Selecting a venue with on-site parking or valet service can make things more convenient for guests. A few simple strategies can help hosts the navigate the process of hosting parties at restaurants.
23 Williamsport Sun-Gazette, Sunday, June 26, 2022
The most popular ethnic cuisines The United States is often described as a melting pot because it’s home to people from many backgrounds. That diversity is a badge of honor for many in the United States, and it’s one that foodies in particular may be especially thankful for. All sorts of ethnic cuisines are available throughout the United States, and a recent analysis of Google Trends data by the international foodie magazine Chef’s Pencil found that certain foods are especially popular among diners. 1. Chinese: Chinese food is the most searched for cuisine on Google. Chinese food is especially popular in the northeastern United States, and New Jersey in particular. Residents of Delaware, New York and Connecticut also are enamored with Chinese food. 2. Mexican: The U.S. and Mexico share a border, but the experts at Chef’s Pencil note that Mexican food didn’t catch on in the United States until 1910. Despite that, Mexican cuisine is the second most popular in the U.S. based on Google trends data. That popularity might be why 9 percent of restaurants in the United States are Mexican restaurants. 3. Italian: Italian cuisine rounds out the top three. Residents of New Jersey and New York find Italian cuisine especially hard to resist, but this beloved ethnic cuisine is wildly popular in various parts of the United States, including Tampa, Florida, and San Diego, California. 4. Thai: If the popularity of Chinese, Mexican and Italian food does not raise an eyebrow, the fourth most popular ethnic cuisine just might. Thai food does not have as lengthy a relationship with American diners as the top three styles of cuisine on this list, having not taken off until the early 2000s. But the popularity of Thai food is undeniable. Readers may be surprised that Google Trends data indicates Thai food has its highest popularity score in Alaska. 5. Indian: The popularity of Indian food is a testament to the allure of spice. Though it’s only the fifth most popular ethnic cuisine in the United States, Indian
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food is wildly popular on both coasts. In fact, Google Trends data indicates its highest popularity scores are in New Jersey and Washington state. It’s worth noting that these delicious ethnic cuisines are not only popular in the United States. Canadians also favor many of the same ethnic cuisines that their southern neighbors enjoy. According to Chef’s Pencil, Chinese food is the most popular ethnic cuisine in Canada, followed by 2. Italian; 3. Thai; 4. Indian; and 5. Mexican.
24 Williamsport Sun-Gazette, Sunday, June 26, 2022
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Eat healthy at the fair Fairs, carnivals, rodeos, and roving amusement parks are popular summer attractions. Rides and raffles may attract the majority of revelers, but fairs and carnivals also are great places to enjoy mouth-watering food. Fried dough, meats on sticks, pretzels, cotton candy, cheesesteaks, and other aromas waft through the air at carnivals. However, fairs have not always been so great for people watching their calories. And while fairs might not be diet-friendly, it’s not impossible to adhere to one’s diet while visiting the fair.
Fill up at home
Prior to heading out to the fair, be sure to eat a filling, healthy breakfast. This will provide ample nutrients and decrease the likelihood that you will overindulge in less healthy fare while at the carnival. Foods that are comprised of protein and fiber can help you to feel fuller longer. Pack a snack that can provide a boost of energy prior to indulging in any fair foods. Trail mix or a low-calorie protein bar may be enough to tide you over until you leave the fair.
Stay hydrated
The Academy of Nutrition and Dietetics says that mild dehydration produces similar symptoms to hunger. If you feel hungry after eating, your body may only need fluids and not food. Therfore, reach for water or a hydrating sports drink (particularly when it is hot outside) as a first step to abating hunger symptoms, especially if you’ve recently eaten.
Choose healthy food vendors
Look for vendors that offer things
like yogurt cups, roasted vegetables, lean meats, and fresh fruits. Kabobs that include lean meats that are low in calories can make a great carnival meal. Corn on the cob without gobs of butter also can be a filling snack. Smart dessert options include fruit smoothies, water ice, frozen yogurt, and even a candied apple, which may be rich in fiber. A small dose of cotton candy, which is just 100 calories per ounce, can offer a sweet fix while you avoid deep-fried concoctions. Keep in mind that cheese curds can set you back 650 calories and a funnel cake 720 calories, according to the YMCA. It can take several miles of traversing the fair to burn all those calories.
Watch portion sizes
If you splurge on a treat or two, consider sharing it with a friend or family member to cut the portion size. A single bite of a calorie-rich food can be enough to satisfy a craving. If you’re heading to a Renaissance Fair, giant turkey legs may be prime for the picking. Those legs, which may contain as many as 1,140 calories, are well beyond the typical poultry portion size of four ounces. Such food is best shared with others.
Pay attention to beverages
Before you fill up on lemonade or visit the beer tent, remember some beverages contain lots of calories. Weigh your options carefully. If you want a cold beer, you may need to skip that chocolate-covered banana. Fair foods are delicious but often high in calories. Smart choices can ensure dining at a fair does not derail your diet.
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