Philadelphia RowHome Magazine Winter 2022

JAN | FEB | MAR 2022 VOL 54_ISSUE 64_2022 GOHOMEPHILLY.COM $4.99 US

$5.99 CAN

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VOLUME _54 ISSUE 64_ 2022 GOHOMEPHILLY.COM

INSIDETHIS ISSUE

JANUARY | FEBRUARY | MARCH 2022

19_ LIFE Mason’s Philly: Discreet Denial Life in South Philly sets the stage for local author

by Anthony Panvini

28_ HEALTH

Dr. Davida Krupnick, Dermatology Partners Make sure healthy skin is part of your wellness routine

by Maria Merlino

32_ REAL ESTATE

Kerri-Lee Mayland Former Philly TV anchor has some REFRESHing news

by Dominique Verrecchio

46_ THE MENU Food. Family. Traditions.

Mimi’s Soup: A nourishing gift for the generations

by Pat Ciarrocchi Plus 26 pages of recipes and restaurant spotlights!

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80_ MUSIC & ARTS

Music Theatre Philly A professional training ground for PreK to 12th grade

by Brenda Hillegas

91_ SPORTS

Packer Park Paisans Cornhole League

by Joseph Myers

REAL ESTATE

80 MUSIC

lly i Ph

28 HEALTH

46 91 MENU

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SPORTS gohomephilly.com

KEEP SHINING

The world needs your light

Happy

2022 New Year

Mark Lynch, Jr. Business Manager IBEW Local 98

VOLUME _54 ISSUE 64_ 2022 GOHOMEPHILLY.COM

REGULARS

JANUARY | FEBRUARY | MARCH 2022

6_ FROM THE PUBLISHERS Let’s light the way

by Dorette & Dawn

39_ REAL ESTATE Recently sold!

1182 S. 11th Street, Philadelphia courtesy of Monique Perri

10_ NEIGHBORHOOD NOIR Circa 1955. The Latin Casino with George Dewitt, Josie Malandro & “The Chairman of the Board,” Mr. Sinatra.

42_T IPS FROM THE PROS How to maximize the value of a car donation A little mistake can cost you plenty courtesy of The CPA Firm of David M. Spitzberg

12_ HANGIN’ OUT Congratulations to RowHome Magazine’s Joei DiSanto & husband Tommy! photo by Andrew Andreozzi

72_ BRIDES GUIDE Anthony & Christina Pizzi Dreams came true at Franklin’s View

by Joe Volpe, Cescaphe

16_ ROWHOME REMEMBERS Hiding Spots

by Tony Santini

31_ HEALTH

82_ MUSIC & ARTS Philly 45s Marian Anderson, “My Country, ’Tis of Thee”

by Geno Thackara

Chef MJ’s Corner The secret ingredient is love

by Chef Mitzi Jackson-Robinson

96_ PRESSED dePRESSED

by Dorette Rota Jackson

31

72 BRIDES GUIDE

HEALTH

TIPS FROM THE PROS

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ON THE COVER ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

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Food.

Family.

Traditions.

Authentic recipes from the family archives will comfort you and nourish the soul. From chicken soup to crème brulee, get in the kitchen and start cooking some of our readers’ favorite foods!

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VOLUME_54 ISSUE 64 JANUARY

| FEBRUARY | MARCH 2022

GOHOMEPHILLY.COM

Family owned & operated since 2004 Mission Statement Our mission is to preserve the traditions, showcase the neighborhoods and promote the local businesses that strengthen the economy and improve the quaility of life for all of us.

PRESIDENT | PUBLISHER

Dorette Rota Jackson VICE PRESIDENT | PUBLISHER

Dawn Rhoades EDITOR

Dorette Rota Jackson VICE PRESIDENT MARKETING & PROMOTIONS

Dawn Rhoades

Northeast Cardiology Consultants, Inc.

MARKETING COMMUNICATIONS COORDINATOR

RICHARD W. VASSALLO

Carol Vassallo MARKETING & EDITORIAL ASSISTANT

M.D., F.A.C.C., F.A.C.P.

Brenda Hillegas

Nazareth Hospital - Physicians Office Building 2701 Holme Avenue, Suite 105 Philadelphia, PA 19152

CREATIVE DIRECTOR | PRODUCTION

Omar Rubio THE BRIDES GUIDE

(215) 335 -4944

Joseph Volpe COPY COORDINATOR | THE MENU

Maria Merlino LOCAL BAND CONSULTANT

Albert Fortino

Jo

PHOTOGRAPHERS

Andrew Andreozzi Phil Kramer Maria Merlino ACCOUNT MANAGER

Theresa Palestino NEW BUSINESS DEVELOPMENT MANAGER

Michael Rhoades CONTRIBUTORS Mark Casasanto Santina Pescatore David Cava Lou Pinto Joei DiSanto Michael Rhoades Frank DePasquale Jr., Esq Marialena Rago Victoria DiPietro Jane Roser Larry Gallone Jade Rota Brett Jackson Debbie Russino Matt Kelchner Charles Sacchetti Maria Merlino Anthony Santini John Nacchio Geno Thackara Vincent R. Novello, Jr. Dominique Verrecchio Stephen Pagano Robert “Woody” Woodard Anthony Panvini Published by Philadelphia RowHome Inc. P.O. Box 54786, Philadelphia, PA 19148 Phone – 215.462.9777 www.gohomephilly.com | www.gohomephillyblog.com Facebook.com/PhiladelphiaRowHomeMagazine Twitter.com/RowHomeMag Instagram.com/RowHomeMag Philadelphia RowHome (PRH) Magazine and its contents are copyrighted.

Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2022 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.

January

/ February / March 2022 | ROWHOME MAGAZINE | 5

LET’S KEEP

lighting the way

photo by ANDREW ANDREOZZI photography

row home | ˈrō ˌhōm | noun North American any of a row of houses joined by common sidewalls. British term terraced house.

Way back in 1893, Chicago was hosting the World’s Fair, and people were trying to come up with a few ideas for exhibits.

A Ferris Wheel. Elevators. The zipper. Cracker Jacks.

Some guys from our neighborhood were sitting in a taproom scratching their heads. ‘What are we going to show at the Exhibit?’ they wondered. ‘What if we all get together and build a house? We can show people how we live.’

These guys were obviously Mummers. Who else would come up with an idea to build a brick house – 2 stories high with 4 windows, double-doors – load it onto a wagon and wheel it to Chicago? They called it Philadelphia’s “Workingman’s House.” A symbol of pride in home ownership. A place where life happened for families in our neighborhoods.

The exhibit was a smashing success at “the fair that changed America.” An exhibition that introduced all its modern marvels for the very first time to more than 27 million people from 46 countries around the world. Rowhomes started popping up in cities across the country. The Philadelphia Workingman’s Model Home was our gift to the country.

People always ask, why Philadelphia RowHome?

Why didn’t we name our magazine Town Home or Brownstone or Philly Life?

Now you know. Our magazine is a tribute to our gift to this nation. A gift that inspired confidence and pride among workingmen and women for generations of families. People whose work ethic, love of family and traditions nurtured a nation.

Be the light.

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

from the PUBLISHERS

Dorette & Dawn River to River.

One Neighborhood.

THEMAILBOX JAN | FEB | MAR 2022 EMAIL YOUR LETTERS TO: INFO@GOHOMEPHILLY.COM

DAWN & DORETTE,

Exceptionally Built. Eternity of Beauty.

1721 E. Passyunk Avenue, Philadelphia, PA 19148 215.551.9070

www

.aandpcustomkitchens.com

Once again, I find myself in the position of thanking you and my entire RowHome family for acknowledging me and my work in such an extraordinary way.

Although there has been interest in my relationship with Aretha Franklin, no other interview or publication has explored it in such an in-depth manner. Your continued and limitless support means more to me (and my family) than words can express. For now, I reiterate my profound gratitude and look forward to the time in the very near future when we can gather together for the Sapphire Awards.

Kenny Bonavitacola

DEAR PRH:

Gotta tell this story. So, my Dad called me about my YouTube video saying I did not give him credit for the family crab stuffing recipe. All the while, I knew that it was going to be published in Philadelphia RowHome Magazine [Fall issue] giving him the credit for the recipe! Cheers to you Big Poppie. I got you!

Chef Mitzi Jackson

DORETTE & DAWN:

A great, big THANK YOU to RowHome Magazine for putting my mom (Maxine Garshman) in the Neighborhood Noir section [Fall issue]. It made my week!

Jinger Cahill, Maxine’s Uptown Boutique

DEAR PRH:

So excited to have my own page in the big-time magazine, RowHome!

Shirley Dash [Maybe This Year, Fall Issue pg. 88]

DEAR PRH:

Looking forward to the next issue.

I grew up at 17th & Johnston Street. We toured this Christmas to see the lights on [Smedley Street], Colorado Terrace and 13th Street. They were all beautiful. South Philly’s the best.

Maria Scocca, Cherry Hill, NJ

Order your

Subscription Today!

Your next issue of PRH will be delivered right to your doorstep!

Call us at 215.462.9777 or

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| ROWHOME MAGAZINE | January / February / March 2022

subscribe online at gohomephilly. com

gohomephilly.com

A leader our children and grandchildren can look up to.

WWW.LOUBARLETTA.COM Paid for by Dan Pellicciotti.

Approved by Lou Barletta for Governor.

, parents Grand I ndom, I a r W G W t : Grea s after Family Cousin od. venson ts, Uncles & orth Wildwo te S e h T N un in -A e d r n Sho Gra Jersey at the

1977. Lo u Pinto singing sunset d on a inner cr uise in Hawaii.

1946. Joanie Ruth LaRosa with her gran Josephine & Bi dparents lly Ruth & Un cle Tommy Ruth at home on 6th & Fitzw ater.

for Josephine & Jim Puccini June 15, 1941. Wedding Day Angerome & Tony “Cigars.” (right) with Caroline Puccini

1961. Salvatore Monte sano with Helen, Anthony & Ros e Montesano.

cholas mbrano & Ni usins Maria Za John op dp an Gr Circa 1955. Co th wi rate Christmas ac St. leb m ce Ca o S. at rr 30 Co 18 ck Corrato at Ni g Bi & o an Zambr

1983. South Ph iladelphia Re view/Chronicl editorial team e (l to r) Paula Demansky, Jo Tom Mihalek, hn Loftus, Larry Gallone & Dorette Ro ta.

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July 194 5 in Sou th Philly Testa & . Antoin Joseph ette Iannaco married ne (they that Dec ember).

VOLUME _54 ISSUE 64_ 2022 GOHOMEPHILLY.COM

JANUARY | FEBRUARY | MARCH 2022

1.

Four generations!

(L-R) Maria Robinson, Dorothy Samacicia, Joani Dando-Schreiber & Noah Jade Robinson.

2.

Lucy Mattia with her grandkids & greatgrandchild hangin’ out in Wildwood Crest.

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HANGIN’OUT

3.

The annual Birthday/ Christmas party for the Wednesday Night Dinner Club was held at Caffe Ida. 4.

Millay Club board member John DeRenzi ’87, President Ralph Grasso ’71, & NG President Joe McColgan hang out at the Neumann-Goretti / Southern football game.

5.

Dahlia & Donna DiDomenico hang out at the parade!

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3

6.

PHL Businessman Ken Adams welcomes former Lt. Governor Mike Stack to the Famous on Election Day.

11.

Arbor Provoliu & his sister Fiona wished a Merry Christmas to all!

12.

Congratulations to RowHome Magazine’s Joei DiSanto & her new husband Tommy!

Photo by Andrew Andreozzi 13.

PRH forever! Jessica ListaRotella & On the Corner Mark Casasanto reconnect at Widener University’s Homecoming 2021. Proving, once again, every connection begins at RowHome!

14.

Rocco DelViscio, age 3.

Trama NYB, Murray Club (Captain: Bobby Trama).

15.

GiaCapri & Elle are hangin’ out with a good book.

16.

St. John Neumann HS Class of ‘83 classmates & friends for more than 40 years celebrate the holidays & brotherhood at Popi’s Restaurant.

7.

RowHome’s Brenda & Marialena hang out at Pretty Woman the Musical.

17.

Brenda & Jamie hang out at Mrs. Doubtfire on Broadway, which will reopen in March! Philly’s Rob McClure leads the show!

8.

Pat Ciarrocchi is hangin’ out with Sr. Jeannette & Sr. Constance at St. Matthew School in NE Philly. Photo

by Andrew Andreozzi

18.

Congratulations to Marissa (Moylan) & Scott Beisel who were married on Jun 18, 2021. Photo by Jessica Kripp Photography

9.

Joei & Tommy DiSanto hang out in Disney World on their honeymoon.

19.

Joe Piscopo & the Geator with Carmen LaRosa.

10.

Hangin’ out with Andy & Joan Young.

20.

PRH’s On the Corner Mark with City Representative Sheila Hess after flipping the switch to light Philadelphia’s official Christmas Tree at City Hall.

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PRHON THE CORNER

THE PIANO & THE KEYS OF LIFE ON THE CORNER with MARK CASASANTO

L

ast fall, I was on the west coast in what was a long overdue visit with family and a much-needed respite from a post-pandemic event industry gone crazy. Although, with a forked tongue, I confess, I snuck a little business in and dropped in on an important client in Hollywood.

Honestly, I don’t know what was more impressive, me zipping up the 405 from Laguna to LA in just 55 minutes or being Covidtested on the 3rd level of a parking garage at Universal Studios.

After our tête-à-tête, I decided to kick around LaLa Land for a little.

While I generally have a keen sense of directional memory, I lost my bearings while exiting the massive studio complex. With Siri acting more like a contrarian than my loving partner, I quickly pulled into a driveway to right my course. As I passionately persuaded my phone for assistance, the voice within finally decided to join the party.

“Start route at the Hollywood Bowl and head…” “Wait. What?”

I looked out the passenger’s side window and started to chuckle.

I was parked under the marquee of the famed venue. Go figure.

My parents always said my love

of music started in the womb.

Friday, July 2, 1965, to be exact. My expecting mother and my father went to the Hollywood Bowl to see Peter, Paul and Mary. Later that December, yours truly came along… “and frolicked in the winter’s mist in a land called South Philleee…”

Anyway, I’m surprised I wasn’t named Peter, Paul or even, Puff.

We were a musically fun family.

Always singing. Always dancing.

Forever with a Hammond organ in the house and a stable of accompanying instruments to boot.

It wasn’t uncommon to have live bands in our living room. We were the Osmonds on orecchiette.

When I got shanghaied into a four-year assignment with the concert chorus at St. John Neumann High School, out went the organ and in came the piano. While it was technically my brother’s, that piano, like the organ before it, became the focal point of family festivities. But when it followed my brother to his bachelor pad, my father suggested I fill the void. Some teenagers bought their first car at 18.

I bought a Hobart & Cable upright piano courtesy of Jacob’s Music.

Many melodies and a couple kids later, I received a call from my then wife’s uncle. His baby grand

was sitting idle, and he wanted me to have it. After some prolonged contemplation, I eventually made arrangements to have my upright reside with family friends who had musical youngsters. While she was lovely to look at and at times sounded majestic, Uncle Frank’s baby grand would never hold a tune. Unbeknownst to anyone, the old gal had a cracked block.

I tried to do the right thing by donating the relic to a school or theatre, even tried Craigslist. No one wanted to put the resources into restoring this aged beauty.

Even news anchor Jim Donovan reported on our plight. Sadly, my brother and I had to dismantle it. I sold what I could for scrap.

Funny, life, even as it evolves, seems to come full circle every now and again. I went years without a piano until I was unexpectedly contacted, again, this time by text. Discovered by way of an estate sale, a Story & Clark upright was mine for the taking and the cost of the move! Through the years, we rolled together, wherever I called home. A late-night buddy

and best friend through the lonely lockdowns of the pandemic, I vowed to never let go. Until…

Recently, a friend had posted on social media his desire to give away his baby grand, a gift from his wife some years ago. I’ve been friends with Rich and Carmelina Mattioli, seemingly, forever. I quickly sent a DM - “dude WTH?!” Rich explained that some new family dynamics in his household necessitated a need for space. The piano occupied prime real estate.

I sensed this was a heartbreaking, sentimental decision for Rich.

Although I traveled this very similar road before, and harbored some legitimate reservations, as I sat tickling the keys of the baby grand, I was confident in what I needed to do. After a few weeks of coordinating schedules and logistics, my upright left South Philly and landed in Glassboro. That same O’Mara-Meehan Piano Movers truck and crew, soon returned a Knabe Baby Grand back to Bella Vista.

And we all played happily ever after. PRH

*It was an exhaustive search to find a piano tuner who would complete a service stop in South Philadelphia. And then I found Tom from www.Philatuner.com - local and headquartered in the BOK Building. He didn’t ask for a mention, but he’s much deserving of one!

January

/ February / March 2022 | ROWHOME MAGAZINE | 15

Row Home Remembers PRH Life

Spots Hiding

G

byTony Santini rowing up in a row home typically meant living in a small, three-bedroom house that you shared with your mother, father, and two, three, or sometimes, even more siblings.

If you were fortunate, life happened, and a grandparent or two lived with you. Maybe, even an aunt or an uncle.

Our row homes never appeared on shows like Lifestyles of the Rich and Famous or MTV Cribs but, we liked it. We loved it! Just one thing, though - personal space was a luxury.

What if you had an overprotective mother, a stern father, a bratty sister, an inquisitive younger brother, or an older brother who was just a jerk?

Now, you had issues finding a spot in your house for your stuff, especially if you didn’t want those family members finding it or using it. You needed hiding spots. If you were paranoid, you probably had two hiding spots. One that you didn’t care if it was accidentally discovered, and another supersecret hiding spot in the shadows.

In my early teens, I had a sneaker box concealed behind my bed frame.

The box contained a Wildwood penknife that had been secretly sharpened at a friend’s house; a deck of PG-13 rated playing cards that were probably bought at the same Wildwood store as

16

the penknife; a couple packs of firecrackers; a box of Blue Diamond stick matches; and a cigarette lighter. Even though I didn’t smoke, it was cool to carry around a lighter just in case you met a girl who did.

In my later teen years, I needed a bigger box and a more concealed hiding spot to accommodate new contraband. My friends and I used to work in a catering hall. We would occasionally get our hands on some “leftover” beer and liquor. Our brilliant minds came up with a plan to carry out a few bottles in our waist bands or socks whenever we worked.

Getting it home was easy. Getting caught by our parents was risky.

Trying to hide these bottles in our houses for future weekend parties or

| ROWHOME MAGAZINE | January / February / March 2022

shore trips required devious minds and stealth maneuvers. I used an empty Frank’s Soda box. I placed the bottles in the box and covered them with old clothes to avert prying eyes. I cleverly wrote on the box with a thick marker, “ANTHONY’S WINTER CLOTHES” to discourage prying eyes.

Other than these few minor indiscretions, I was a good kid, so I didn’t need to hide any serious stuff. Funny how the goofy things you did as a kid somehow creep into your adult life. I’ll admit to having a present-day hiding spot where I keep a little bit of money and, I do mean little. I call it my “Casino Money.” It’s not really a secret spot since my wife knows where it is, but, anytime I hit a scratch-off lottery ticket, I’ll put the money in the hiding spot to be used later for a night out to dinner with my wife.

Speaking of my wife, she used to hide her jewelry in a coat pocket whenever we left the house for vacation. This was before we got a safetydeposit box. All was good until she decided to give the coat to her sister

who called later that week with exclamations of gratitude for the coat, the diamond bracelet, and the amazingly generous sister she had!

We used to give candy bars to my father for his birthday and on holidays. He would squirrel them away to his hiding spot in his bedroom to avoid our mother getting them before he got a chance to eat them.

Even my grandmother had her hiding spots. When we got to her house, just before we were ready to leave, she would reach into her undergarments (left breast if memory serves me right) and pull out a few bucks. She would say, ‘Here, Grandmom…go buy yourself some candy and don’t tell your mother I gave you this.’ (Italian grandmothers call all their grandchildren “Grandmom”). For the longest time, I thought this was where every woman kept her money.

I guess the point of this story is hiding spots are not just a kid thing, so don’t be ashamed of that little stash of money you have in a drawer; an old memento you keep tucked away; or that candy you hide in the freezer. PRH

gohomephilly.com

PRHLIFE

Posh Painting

by Rita llc.

Rita Coccia Trombetta 856-986-0252

Specializing in interior and exterior painting

Street Named in Honor of

RONALD R. DONATUCCI

T LIFE

he 2300 block of South 21st Street was officially renamed Ronald R. Donatucci Sr. Way in honor of the late Ronald R. Donatucci Sr., who left behind a legacy in Philadelphia and dedicated most of his lifelong career to public service.

Donatucci, who attended Temple University and the University of Baltimore School of Law, began his career as a law clerk in the City’s Law Department before serving as Chief of Enforcement for the Department of Licenses and Inspections. He then served as counsel to the Philadelphia Parking Authority before being elected as a member of the Pennsylvania House of Representatives for the 185th District.

Donatucci served as Philadelphia’s Register of Wills for more than 40 years. In addition, he was a trustee for Temple University and president of the Board of Directors of City Trusts, whose beneficiaries include Girard College and Wills Eye Hospital.

A strong political figure in South Philadelphia where he grew up, Donatucci served as a leader of the 26th Democratic Ward and was a superdelegate at the 2008 Democratic National Convention.

Following a resolution sponsored by Councilmember Kenyatta Johnson and approved by City Council, the ceremonial Street Renaming was held on November 6, 2021, on the block where Donatucci was born and raised. Donatucci died in November 2020 at the age of 72, but his life and legacy will be remembered by the city he served. PRH

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| ROWHOME MAGAZINE | January / February / March 2022

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W

sets the stage for local author

by Anthony Panvini

LIFE

Life in SOUTH PHILLY

hen it comes to family traditions and tight-knit neighborhoods, South Philadelphia is second to none. The unique traditions and heartfelt memories are a common thread for generations of families, especially during the holidays. South Philly native Kevin Sommerer captures many of these memories and traditions in his novel, Mason’s Philly: Discreet Denial. The story follows a detective named Mason Hall as he searches for a friend who went missing. Throughout the novel, many themes and memories emerge that run parallel to real-life experiences and events in the author’s life.

As far back as he can remember, Sommerer enjoyed writing. He said he struggled a bit to get the ball rolling but by the time he reached his early 20s, he started writing his novel. A friend suggested he take writing classes so he enrolled in classes at Temple University. By the year 2000, he finished a novel, had an agent and a few potential buyers. Unfortunately, the tragic events of 9/11 forced Sommerer to put his book on hold.

He said he knew he would eventually get back to the book. Fifteen years later, Sommerer started working on those revisions. In 2018, while working as a mailman in Philadelphia (and after the improbable Super Bowl run by the Philadelphia Eagles), he knew it was time to pull the book out. This time around, he wanted to add more vintage Philadelphia to his novel, including restaurants, bakeries, childhood

games like Run the Bases, and other “Philly flavors.”

“When I finished the revisions in the past year, it became more of a Philadelphia story first with the detective mystery second. I started adding a lot of history about some of the famous restaurants here and all the places we grew up hearing about in the 70s and 80s. When I was growing up, [these are] a lot of places that my grandparents took me,” Sommerer said. “I felt like that’s what brought it really to life and that’s what everybody is enjoying now.”

Since the October release date, Mason’s Philly: Discreet Denial sold more than 800 copies in the first eight weeks. It’s becoming more readily available at local bookstores like A Novel Idea on East Passyunk Avenue, and eateries including John’s Roast Pork and Gooey Looie’s. Sommerer is grateful and a little overwhelmed by the level of support he has received from family, friends and strangers, alike.

“I am flattered and grateful of the people wanting you to succeed just because you’re a local artist or writer,” he says. “South Philly is like a small world and everybody comes together in a time of need.

Everybody pulls for you. I feel like everybody wants me to succeed and wants Philadelphia to succeed.”

Despite his recent success, Sommerer is actively working on his next project—a children’s book called The Cat and the Mailman. He hopes it will be released early in 2022. Follow his Facebook @kevin.sommerer or Instagram @masonsphilly for updates. PRH

The Better Experience Bank is Now in South Philadelphia!

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South Philadelphia | Huntingdon Valley | Warrington | Justa Farm | Plumsteadville

January

/ February / March 2022 | ROWHOME MAGAZINE | 19

Gina Amoriello Attorney at Law

PRHLIFE Happy New Year 2022!

Celebrations on Broad Street A recap of a day with the MUMMERS

Philadelphia Office

1515 Market St. Suite 1200 Philadelphia, PA 19102

photos by Maria Merlino

215-389-3090 New Jersey Office 210 Haddon Ave. Westmont, NJ 08108

856-661-0018

gamorielloesq@gmail.com

www.amoriellolawfirm.com

1

John S. Galati

2

3

Accountant Serving clients for 45 years.

1522 E. Passyunk Ave. Philadelphia, PA 19147 P: 215.271.5000

|

C: 856.207.1111

FAX: 215.271.5720

Jo h n S G a l a t i @ c o m c a s t . n e t 20

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5 gohomephilly.com

6

7 1. At McCormick & Schmick, IBEW Local 98 along with Channel 17, sponsored a Mummers Parade white tablecloth respite. Pictured - John Donahoe, Charlene Deabler, Local 98’s Business Manager Mark Lynch Jr. with wife Ashley & children, Briella, Aslinn & MJ, and Jim & Amanda Snyder with children Jim & Sami.

2. Captain Jimmy Good of the Quaker City String Band.

3. Commissioner of Parks & Recreation, Kathryn Ott Lovell, watches the parade with her daughters Jo & Lucy.

4. Brad Bowen, Captain of the Fralinger String Band, poses with his uncle Bill Bowen Jr., who was also a renowned captain in his own right. The rich history of the storied band is not lost on the public.

5. Councilman Mark Squilla (also a member of Bill McIntyre’s Shooting Stars Fancy Brigade) with friends Ken Adams & Vito Canuso at the Convention Center.

6. Ferko Captain Anthony Celenza gives his best in front of the string band judges at 15th & Market Streets.

7. The Quaker City Color Guard’s John Eells, John Burke & Bill Murphy.

January

/ February / March 2022 | ROWHOME MAGAZINE | 21

PRHLIFE BUSINESS

SPBA Keeps Tradition on Track photos by ANDREW ANDREOZZI BACK IN 1897, A GROUP OF BUSINESS OWNERS drafted a charter to the state of Pennsylvania and formed the South Philadelphia Businessmen’s Association. Through the years, the Association has grown to include generations of participants – including the sons and daughters of past members. “The purpose for which the corporation is formed is the mutual improvement, protection and advancement of business interests in South Philadelphia,” the original document reads. Today, the group, renamed the South Philadelphia Business Association, continues to represent the community, its residents, and businesses – welcoming a new generation to its ranks.

PRH Life

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

HVB

President feels right at home on South Broad Street PRH Life

L

by Larry Gallone ife’s journey moves in circles.

Just ask Bob Marino, the recently appointed President of Huntingdon Valley Bank (HVB). For Marino, the circle of banking, which would become his career, started near his home in South Philadelphia.

“My dad took me to open my first account at Simon Savings, which was at Broad and

BUSINESS SPOTLIGHT

Porter.” Now, 50 years later, Huntingdon Valley Bank opened its local branch at the same location.

The circle is completed at – where else – Broad and Porter Streets.

Banking has been Marino’s career and passion for more than 30 years. He earned his undergraduate degree from Temple University and his MBA from St. Joseph’s University. “I started a part-time job at Central Penn Bank, which became Meridian, and I have been in it ever since,” he says.

During that time, Marino has held several positions in a variety of banking institutions

including President of Spring Garden Lending and President of Valley Green Bank’s Delaware Valley Region.

HVB is a 150-year-old bank that serves the community primarily as a savings and loan. It recently expanded offerings by adding commercial banking services to its product mix. Marino’s experience and success in growing institutions fits perfectly in his position at HVB as he and his team have a mission to double the size of HVB to reach $1 billion in assets over the next three years. In addition to its South Philly location, HVB has locations in Bucks and Montgomery Counties, New Jersey, and Delaware.

Marino observes that, “Over the last 30 years, banks continued to consolidate. In 1983, there were about 20,000 banks in the country. Now there are about 5,000 and the consolidation continues.”

Banking was one of the key businesses in the fabric of Philly’s industries. Marino jokes about going to the ATM and still saying, “I’m going to tap MAC for a little cash,” in homage to the banking slogan of the past. He speaks about some of the local banks that everyone recognizes but are no longer active.

“There are significantly less Philly-centric banks in the Delaware Valley,” he says.

“Beneficial, Valley Green, East River. Those are just some of the ones that are gone.”

The lifeblood of the row home economy is the small and mid-sized local businesses that are always looking for support. “As banks get larger, they tend to look for larger clients. HVB is good for small

January

and mid-sized businesses like those on East Passyunk Avenue, and manufacturing companies or real estate that need capital.

It is an important function to be there for the small and mid-sized businesses in the community.”

That consolidation in the banking industry, however, provides an opportunity for the bank and for the local businesses and the economy.

“With the banking landscape having less banks, this gives the smaller banks opportunities to position themselves as the go-to local bank,” Marino says.

“Keep it local. Keep it simple.”

Beginning in January, you can catch Marino with longtime friend and radio host Anthony Gargano with HVB one-minute segments on 97.5 FM the Fanatic. They’ll cover several topics in banking, finance, and housing. PRH HVB Bank is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

/ February / March 2022 | ROWHOME MAGAZINE | 23

PRHLIFE

PRH Life

IF NOT ME, THEN WHO?

Lou Barletta takes aim at Harrisburg

I

by Mark Casasanto t’s been more than three years since Lou Barletta last held political office. After three terms as the U.S. Representative from Pennsylvania’s 11th District, his time in Congress came to an end on January 3, 2019. The November before, after an unsuccessful bid to unseat incumbent Senator Bob Casey, Jr., Barletta returned to Washington to complete his congressional career amidst the most politically tumultuous climate of modern times.

Politically accomplished, it would have been easy for

him to walk off into the sunset for good. Before his service in Congress, he served as Mayor of Hazleton for 10 years – gaining steady national recognition – was a Pennsylvania Mayor of the Year Award recipient and appointed to the United Nations Advisory Committee of Local Authorities by then President George W. Bush.

But there was a time after he graduated Bloomsburg University when he aspired to make the major leagues as a baseball player. During a tryout for the Cincinnati Reds, however, it was

24

the curve ball that derailed any chance at becoming a professional ballplayer. It was a lesson learned and carried forth as a successful business owner and eventually, as a public servant.

Perhaps it explains his desire to jump back into the political arena. No longer a rookie, but a seasoned veteran with a record of leadership, he’s not only mastered the curve ball, but still has the pop in his bat to stand at the plate. With all eyes on him, he’s ready to swing for the fences.

But…

| ROWHOME MAGAZINE | January / February / March 2022

Q: Why? Why now?

A: Honestly, I feel I give us the best chance. I couldn’t sit back and watch what was happening to Pennsylvania. My experience as a business owner, a mayor and serving in congress, I believe is what would make me a great governor. It doesn’t matter if you’re Democrat or Republican. The thing you want most is to be safe. You want to be able to take care of your family and have a good job. I want to put Pennsylvania first… that is what matters to me.

Q: This past November, Virginia flipped back to Republican, and Governor Murphy in New Jersey squeaked out a victory by mere percentage points. What’s your takeaway on those recent Gubernatorial races?

A: Look at Virginia, where parents were told they had no right to get involved with the education of their children. Government is taking so much power, literally closing

gohomephilly.com

businesses, taking away people’s freedoms… the economy… illegal immigration… inflation… the price of gas… people are fed up!

Q: As Covid continues to rear its ugly

POLITICS

head, we are starting to see mandates trend, again, here in Philadelphia. Your thoughts on mandates and lockdowns?

A: There will be no mandates when I become governor. People will be responsible for themselves. No one should lose their job over refusing to get vaccinated. We are firing nurses and healthcare workers, people we can ill afford to lose. I was vaccinated and I obviously encourage people to do so, but we should not force people to get vaccinated. And the same with masks. We shouldn’t mandate people to have to wear masks.

I’m not shutting any businesses down, either. People know better on how to protect themselves. Just because you elect a governor, all of a sudden, they know better than you? I have more faith in people that they know how to take care of themselves. Look what Wolf and Shapiro did to Pennsylvania’s economy. What gives that governor the right to pick and choose what business can stay open and what has to close? Some of these businesses will never open again and some of these employees have lost their jobs for good. Good-paying jobs have been crushed because of the policies from Democrats like Tom Wolf and Joe Biden in Washington.

I believe that’s why we are going to see a change here in Pennsylvania. It has gotten worse, and Philadelphia is a perfect example.

Q: Philadelphia has become a scary place to live, work and visit. It’s actually heartbreaking. What’s Lou Barletta going to do to help?

A: Look at the leadership here in Philadelphia. Whether it’s the DA (Krasner), Kenney, Josh Shapiro, or Governor Tom Wolf. What has happened to Philadelphia is disgraceful. You’re right… people no longer feel safe walking the streets. Public safety, especially here in Philadelphia, and cleaning up Kensington, goes to the number one issue for me when I become governor.

Q: Actually, let’s stay there…

What about Kensington?

A: I’ve been to Kensington a number of times, and watched police have to stand down when drug dealers were making deals right in front of them. There are needles everywhere… children can’t even walk to school. How can anyone walk away from there and not do anything? I will bring every resource I have at my power to come in and clean-up Philadelphia and I will stand side-by- side with the police while we do it.

Q: Help me understand the logic behind legal injection sites.

A: Most people here in Pennsylvania would disagree with that kind of theory, that helping people take their drugs would somehow reduce their use of drugs. Kensington has become the largest open-air drug market east of the Mississippi. They’re encouraging people to come here. It’s become a destination point for addicted people. Parents are carrying around pictures of their children looking for them. Kenney, Wolf, Krasner, Shapiro… this has all gone on without one of them putting their foot down. We need to help these people, not allow them to live a life where it might possibly become the end of their life.

Q: Despite rebuking assistance from the Trump administration, city leaders continue to suggest that the state bears responsibility for Philadelphia’s woes.

A: The leaders here, not only have done nothing, they’ve actually encouraged the criminals to have freedom, here. Philadelphia is a sanctuary city. Where would you go if you were a criminal? Buildings were burned down during protests… Where was the outrage?

That all changes with me… none of this will go untouched when I become governor.

Q: What’s your day one wish?

A: (Deep sigh) There’s a lot. The first thing I’m going to do is open up the economy.

Again, there will be no mandates, and no one will be forced to take shots (vaccines) or wear masks. I’m also going to withdraw Pennsylvania from RGGI (Regional Greenhouse Gas Initiative). It’s destroying our energy jobs, many right here in Philadelphia. Pennsylvania is going to be open for business again. That’s just the beginning of what we are going to do.

Q: What about the Keystone Pipeline?

A: Pennsylvania can actually be the leader in the country for exporting energy, yet the United States is begging OPEC for energy.

Look at the price of gas! Look at what we are paying for gas and the costs now to heat our homes. That’s what shutting down the Keystone Pipeline did to the people here in Pennsylvania. We can make the difference. We have more energy here than some countries!

Q: What’s your plan for helping pub-

lic schools in Philadelphia?

A: The first thing is, we have to bring people in who have experience in turning schools around. We have to bring in the resources, the knowledge and the expertise to help with these failing schools. On the other hand, no child should be stuck in a failing school or system. We shouldn’t turn our backs on the public schools but at the same time, those students should have an opportunity to succeed. And that’s why I support school choice so parents can get their children January

out of failing schools. Children should not be punished because a school is bad.

Q: Is there a plan for a Critical Race Theory curriculum under Governor Barletta?

A: We will not teach Critical Race Theory when I am governor of Pennsylvania.

We are not going to teach our children to hate each other. Children should be taught how to think, not what to think.

Q: Do you think a byproduct of bad education is a subpar workforce?

A: Absolutely. I’ve put together an education advisory board, bringing in some of the thought leaders from across Pennsylvania, to work on policies that can help me on day one. We need to have policies in place to support our workforce and having a more skilled workforce. One of the things I did as a Mayor was to bring in local industries from the greater Hazleton area and together with high school students and the school district, bring them to the table. Industry leaders explained the basic work skills needed to work their specific business. The students had an opportunity to see what actual jobs were there and the school district was able to tweak the curriculum to teach the students the skills needed to work in our local industries.

Q: Is there a Dr. Oz effect on your campaign?

A: (Chuckling) Well, he’s running for senate and I’m running for governor. I don’t think there’ll be an effect but there’ll be a lot more attention on the elections here in Pennsylvania.

Q: Pennsylvania is widely diverse, literally county to county, politically. Is Lou Barletta the candidate to unify the Keystone State?

A: I’ve always been able to have Democrats support me as well as Republicans. Look, to win the state as a Republican, you’re going to need to attract Democrats. Hazleton was 2-1 Democrat, and I won my third term with 90 percent of the vote. I also beat a 26-year Democrat incumbent in a 2-1 Democratic congressional district.

When you stand up and fight for people, show leadership, they’ll follow you whether you are a Republican, Democrat or Independent.

Q: Closing thoughts?

A: First, thank you for your time and yes, I’ll leave you with this…

We are going to be a freedom-loving state where we trust the people know more than the government does and we trust that the parents know what’s best for their children.

I have actually governed before. You’re not going to have to guess what I’m going to do. I’ve got a darn good record and I’ll say it again. We will put Pennsylvania first.

/ February / March 2022 | ROWHOME MAGAZINE | 25

PRHON THE WATERFRONT

The Midtown Men will perform on February 24th

NEW YEAR, NEW ENTERTAINMENT AT

RIVERS CASINO Philadelphia

by PAUL TOENNES, Vice President of Marketing, Rivers Casino Philadelphia

After turning back the clock for a ’70s-themed New Year’s Eve weekend celebration, the Rivers Casino Philadelphia team continues a time-warped entertainment schedule for 2022.

In addition to an eclectic mix of soul, country and ’60s classics, we’re excited to continue offering live music every Friday and Saturday night on the casino floor.

Jack’s Bar + Grill recently unveiled a brand-new lounge that includes a stage and a spacious dance floor, plus extra seating for great stage views. Weekends with live music

make for an electric atmosphere — and with a steady rotation of bands and performers, we have something for everyone. The music is free, and so is the parking.

For ticketed events, The Event Center will be busy again, this year. Country fans will love seeing Lonestar and Deana Carter on February 10 and Gary Allan on March 25.

These are just some of the performances that we’ll have filling up the calendar throughout the year, and we look forward to seeing you soon!

The Event Center at Rivers Casino Philadelphia • 2/10: Lonestar and Deana Carter • 2/11: Ruben Studdard and Freddie Jackson • 2/24: The Midtown Men • 3/16: Young Dubliners • 3/25: Gary Allan For tickets and a complete list of casino events and entertainment, please visit RiversCasino.com.

Rivers Casino Philadelphia is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

PRHHEALTH SPOTLIGHT

Dr. Davida Krupnick Dermatology Partners

Make sure healthy skin is part of your wellness routine

E

by Maria Merlino yes, teeth, wellness. As you check off your list of appointments to make this new year, include a visit to the dermatologist. The health of your skin is just as important to your overall wellness.

Dr. Davida Krupnick of Dermatology Partners attended New York University School of Medicine and completed her dermatologic residency at Thomas Jefferson University Hospital in Philadelphia, PA and her internal medicine residency at Columbia

H E A LT H

University Medical Center in New York, NY. Through her dual training, she obtained a comprehensive knowledge of medical and surgical dermatology. RowHome spoke to Dr. Krupnick to get to know more about her and Dermatology Partners in South Philadelphia.

Q: Why did you decide to enter the field of dermatology? a: I love the day-to-day variety. I treat every age from children to geriatrics, doing everything from diagnosing and surgically excising skin cancers to treating acne, warts, or rashes. I never know what is coming through the door and I love that. I love the continuity of care that is integral to the field, and the satisfaction that comes with improving quality of life by treating painful, itchy, or unsightly skin conditions. I have always been drawn to oncology and feel honored that I have the opportunity every day to diagnose

28

and treat skin cancers, improving patients’ morbidity and mortality.

Q: Why did you decide to serve the South Philadelphia community? a: I love the sense of community that still pervades South Philadelphia.

The area isn’t anonymous like New York City or even some other parts of Philadelphia. People here know their neighbors and care for each other in a way that is increasingly unique.

Q: What is the focus of your dermatology practice and how often should people visit their dermatologist? a: I am a general dermatologist.

However, given my medical background, I have extensive training in medical dermatology, which includes mole checks, rashes, eczema, psoriasis, acne and skin cancers. Dermatologists are an important part of a comprehensive medical team. People should see a dermatologist annually for skin checks, but if there is a personal

| ROWHOME MAGAZINE | January / February / March 2022

history or strong family history of skin cancer, we often recommend biannual visits. Aside from screening for skin cancers, dermatologists can help with any other concerns related to the skin, hair, or nails.

Q: Most dermatologists make you wait months for an appointment. How soon could someone get an appointment with you? a: We offer same day appointments.

Q: How does your dual training make you more effective when seeing patients? a: I think my dual training gives me a more comprehensive picture when treating patients and helps me to expand my differential diagnoses. It also makes it easier for me to communicate with a patient’s primary care physician and integrate into a care team. It gives me a strong appreciation for all that primary care physicians do.

Q: With a variety of television shows focusing on dermatology, do you see more people becoming aware of skin conditions? a: Doctor Pimple Popper definitely has expanded the knowledge of dermatology; however, you’d be shocked at how many people still remain unaware that certain skin conditions are treatable.

People often suffer for years with things like acne, eczema, itching or boils before seeking help for

these treatable conditions.

Q: What is the most rewarding part of being a dermatologist? a: The most rewarding part of my job is getting to know my patients.

I feel so privileged to be a part of their lives and honored that they trust me with their care.

Q: What do you enjoy doing when not helping patients? a: I love spending time outdoors running, hiking, biking or at the beach. But these days, most of my free time is spent at the playground with my three little boys.

Dermatology Partners has 23 locations located throughout Pennsylvania and Delaware.

Their dermatologists are experts in treating a full spectrum of diseases of the skin, hair, and nails and specialize in the detection and treatment of skin cancers.

To schedule an appointment, including your annual skin cancer screening with Dr. Krupnick, 1930 S. Broad Street, call 215463-3939. Visit their website at www.dermpartners.com. PRH Dr. Davida Krupnick, Dermatology Partners, is a member of the Philadelphia RowHome (PRH) Magazine Business Network. gohomephilly.com

22 IDEAS for INNER PEACE in 2022

by Jamie Flowers, LCSW

Inner Peace is the way we help ourselves feel good from the inside out. When we practice trying to find Inner Peace, we are intentionally trying to reduce our own stress and helping ourselves regulate our own emotions.

Another way to think about it is to think about how we manage our thoughts, feelings, and behaviors when we are in a good mood vs. when we are in a bad mood.

When we are in a good mood and something bad happens, for example, we spill a glass of water (or wine), we just shrug and grab some paper towels.

When we are in a bad mood and spill the same glass, it can turn into “why does this always happen to me?” or “this is the worst day ever and the rest of my life is going to be awful.” I know this is a little dramatic for most of us, but you get my point.

To help everyone have more good days and fewer bad days, I recommend trying to build your confidence, feel connected, stay focused, sharpen your mind, take a break (or grown up “Time Out”) and to try to be healthy.

The more we can control these behaviors, the more we can start to control the emotions that come with them. So, get ready and get set to have a great 2022!

Build your confidence

Sharpen your mind

1. Smile (even under your mask) 2. Say something nice about yourself 3. Wear something you love 4. Recite self-affirmations (i.e., “I am powerful”)

11. Brain dump 12. Read a book (or a chapter in a book) 13. Listen to a podcast 14. Take a walk

Feel connected to yourself & others 5. Meditate or pray 6. Call a loved one 7. Journal your thoughts

Stay focused on reaching your goals 8. Turn off your electronics 9. Write your To-Do list 10. Keep your electronics off for a little longer

Take a break (or two) 15. Spend time outside 16. Listen to music 17. Meet a friend for coffee or tea 18. Take a bubble bath

Become healthy or healthier 19. Stretch or exercise 20. Take your dog for a walk 21. Get some sun (and vitamin sea) 22. Eat your veggies

Whatever you choose to do will be an improvement from sitting on the couch and watching the same Netflix reruns, again! Start small and try one or two exercises from each section and let us know how that makes you feel.

YOUR NEIGHBORHOOD

DERMATOLOGY SPECIALISTS DR. DAVIDA KRUPNICK Certified by the American Board of Dermatology

Specializing in medical and surgical dermatology At Dermatology Partners, our caring team of dermatology experts are dedicated to helping you with all of your dermatological and skin needs.

Our dermatologists are experts in treating a full spectrum of diseases of the skin, hair, and nails, and specialize in the detection and treatment of skin cancers.

1930 S B R OA D S T R E E T S U I T E 21 P H I L A D E L P H I A , PA 19 145

N E X T DAY A P P O I N T M E N T S AVA I L A B L E 215- 463-3939

January

WWW.D ERMPARTNERS .COM

/ February / March 2022 | ROWHOME MAGAZINE | 29

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How many times have we heard or seen the phrase, “The secret ingredient is love?” As a Chef, I’ve seen it a million times. I had to ask myself, well what does this mean to me? Have you ever had to do something for someone who has completely disappointed you? Or spent countless hours arguing with someone who just had to be right, when really the two of you didn’t know what you were arguing about in the first place? Well, I have. Spouses, siblings, children, friends. We have all had an argument every now and again.

Love has been described as an intense feeling of deep affection. In fact, if you dig a little deeper, it’s described as being patient, kind, not easily angered, not jealous, not self-seeking, not keeping a record of wrongs, and the list goes on and on. Well, how easy is that to do? Super easy?

No, not really!

Have you ever tried cooking when you’re mad?

Many of us are super talented at doing something, but it’s just not the same when you’re mad. I can cook my favorite dish a million times, but it does not taste the same when it’s not cooked “in love.” The truth is, we are only hurting ourselves when we stay mad at a situation or someone. Oftentimes, the person that you had the disagreement with has moved on and we still are harboring these negative emotions. What if I told

H E A LT H

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Welcome to Chef MJ’s Corner, where we will feature stories about food, nutrition, health, the latest trends, and hotspots. Last, but not least, you will read stories that inspire you. You know my motto, “Food is a segue into intimate conversation!” So, take a load off and let’s get intimate.

| ROWHOME MAGAZINE | January / February / March 2022

you it not only affects your psyche, but it affects your body, as well. Your body releases adrenaline, your muscles tighten, and your heart rate and blood pressure increase when you’re angry. Now, given what I just said, who wants to be angry?

Unmanaged anger has been linked to headaches, insomnia, heart attack, and the worst, depression.

When I’m angry, I always take a few deep breaths, admit I’m upset, then talk about it calmly or later. The other option is to find a healthy distraction. If it’s your spouse you’re battling with, there is nothing more romantic than getting in the kitchen together to talk it out. I’ve had some great moments in the kitchen listening to music and drinking wine. In fact, this works with girlfriends, kids (only drinking if they’re old enough), just about anyone. The key to this is planning the meals out, making something you both enjoy, and staying humble. The last thing you want to do is start another argument about who’s doing what for the meal. Before you know it, the anger is gone, you’re dancing and enjoying a delicious meal. So just like that, love became the secret ingredient. PRH Want to get romantic and in love in the kitchen?

Try wine, chocolate, honey, strawberries, figs, pomegranates, and oysters!

Chef Mitzi Jackson-Robinson www. chefmitzijackson.me Instagram @mJ_thechef

gohomephilly.com

Fentanyl Deaths on the Rise d i r e c t i o n s t r e at m e n t . c o m

D

irections Outpatient Center in Philadelphia, PA offers therapy for those struggling with substance use disorder and cooccurring disorders with evidence based treatments. We have a family atmosphere that treats individuals and their loved ones with healing. We offer various levels of care, MAT, individual therapy, family therapy, and group therapy.

Directions Behavioral Health of NJ is now offering treatment in Cherry Hill, NJ.

by Theresa Collins BA CADC Facility Director/Primary Therapist Directions Outpatient Centers

H E A LT H

Overdose deaths are now the leading cause of death for adults between 18 and 45 years old.

Almost two years into the COVID-19 pandemic, the new numbers show that fentanyl is killing adults in larger numbers than COVID, car accidents and suicide. Philadelphia is no stranger to overdose deaths, but now the catastrophic numbers are reaching national news.

Some of the most alarming statistics show that drugs like marijuana, cocaine, and heroin have all been linked to having traces of fentanyl in them. What this means for Americans is that even if a person is using a substance that is not fentanyl, there is still a chance that traces of fentanyl could be detected. With the added pressures of anxiety linked to the pandemic and the holiday season, the overdose deaths will not be ending anytime soon.

Prevention, education, harm reduction and access to help are all key pieces in reducing the numbers of overdose deaths.

Research supports that prevention and education in adolescents is the first step in reducing substance use disorder. Harm reduction is a stigmatized approach that is mostly misunderstood. One of the biggest issues is that the professionals in the medical and behavioral health field still do not agree on all approaches that harm reduction has to offer. For some professionals and most Americans, unless drug addiction is happening in your face on a daily basis, for the most part, the problem is ignored. Americans have become numb to the problem.

Now is not the time to slow down on speaking about the problem, continuing evidencebased practices that we know work, and continuing research to understand how new approaches can reduce the numbers of overdose deaths. Many behavioral health professionals that specialize in substance use disorder are working tirelessly to combat overdose deaths.

We will not stop until we help eliminate overdose deaths. PRH

Directions Outpatient Centers is a member of the Philadelphia RowHome Magazine (PRH) Business Network.

Directions Outpatient Centers 2300 S. Broad Street | 1 877.228.2073

DIRECTIONSTREATMENT.COM

877-228-2073

2300 S. Broad Street / Philadelphia

The Ferullo Insurance Agencies LLC has your best interests in mind.

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The way we see it, putting you first means understanding your needs and making sure you get coverage at the right price.

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January

/ February / March 2022 | ROWHOME MAGAZINE | 31

REAL

ESTATE

Former Philly TV anchor has some

Refreshing News

K

by Dominique Verrecchio photos courtesy of Lam Nguyen

Kerri-Lee Mayland, an Emmy Award-winning television reporter and former Fox 29 news anchor, has some refreshing news for her Philly fans.

She recently launched a design company, REFRESH, where many of her journalism skills come in handy as she and her team create the perfect spaces for their clients.

From delivering the news to designing décor, PRH sat for a chat with Mayland to talk about her latest endeavor.

Tell us about your background.

R E A L E S TAT E

I was raised in Victoria, British Columbia. Despite my love for orcas and the islands, I craved knowing what else was out there. My wanderlust got the best of me, and I headed south for college in Arizona.

I thought, “this is either the worst thing I’ve ever done, or the best thing I’ll ever do.” That was 32 years ago, so you can probably guess the answer!

Why did you move to New England?

My years anchoring in Boston intro-

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duced me to New England life. I left Massachusetts to come to Philly, which I loved. I enjoyed living in Center City and I still kick myself for selling my little Washington Square brownstone. Then along came my husband Kirt. I literally fell in love with him the first time I saw him (at The Continental in Old City). He had just left NYC to move back to New England, so it put me back in touch with my former life. We got married and he moved to Philly to start a life with me and raise a family.

But we craved being close to family.

Since I am from Canada, the only shot at living close to parents was

| ROWHOME MAGAZINE | January / February / March 2022

going to be his. It seemed to make sense to start a new life together in Connecticut where he was raised and still owned a country cottage.

After our daughter was born (both kids are proud Philadelphians!), we moved. New England is also a central spot for my family in Canada, DC, and NY to meet for get-togethers, namely our annual Canadian Thanksgiving celebration!

Why did you become a news anchor?

I attended the University of Victoria on a pre-law track. But the market was saturated with attorneys in Canada at the time. It resonated with me when someone said, “Are you going to end up driving a taxi like the rest of the law school graduates these days?”

Food for thought. My older sister was attending Ryerson University in Toronto and following her dreams of becoming a TV news journalist. She was having a lot of success. I thought,

“maybe I can pull this off, too, until I can return to law school.” I went to the Walter Cronkite School of Journalism and met the legend who left me with some powerful advice, “Kerri-Lee, go beyond the headlines, get to know your story inside and out…your best chance to be successful is preparation. Once you stop thinking you have something to learn, you need to change careers.” I listened and worked harder than I ever had. I’ve had a front row seat to some of the biggest stories of our generation as a reporter and an anchor everywhere from DC to Philly, Boston to Phoenix. Every day is different. I thrive on the unpredictable!

What made you leave that world?

I haven’t, actually! A serious brush with Lyme disease stopped me in my tracks, especially since it coincided with the pandemic. The medications left me immunocompromised, but gohomephilly.com

that can be anything under the sun!

I’m a big believer in style should be for everyone, every budget, every taste, and there is no client we can’t relate to in some way. My team is one of the best parts about my job and my life. They are talented, loyal, driven, hard-working and we have so much fun together.

Do you have any favorite stories or favorite homes that have been REFRESHed?

Being a journalist comes in handy because I want to know everything about my clients and their lives so I can get their design just right. I always warn them, “I have to interview you and ask endless questions until I can get in your head!” Like a news day, each project is so different and full of unpredictable twists I’m finally in remission and back on air at NBC. Once a journalist, always a journalist! I’m so happy to be able to help out at my station as needed.

I will forever be grateful for the tools I’ve learned and how they have served me through the years. It’s a pretty incredible opportunity and an honor I have never taken lightly.

What inspired you to start a career in design?

Since I can remember, I was going to design centers and plant nurseries with my Mum. She always had our home looking stylish. Her gardens have been so park-like and manicured. Mum said recently how happy she is seeing “that little girl that was always making things” finally making her design dreams come true. I have been decorating and designing for friends, family and colleagues for so long, I guess I always knew it would eventually be something I would pursue. It just took the right set of circumstances (or a seeming “setback”) to allow me the time and opportunity.

Tell us about the process of opening your own firm.

I never shy away from heavy lifting, but holy cow! I have not only learned how to run a business, manage a staff and client base, but I have had millions of dollars of other people’s real estate in my care. That is never lost on me. I take my design recommendations very seriously and consider every angle to avoid costly errors. I kind of stumbled upon my physical office - a cute little English country cottage right in my town’s center. It goes with my British upbringing, and it’s brought

so much happiness to so many. It’s been a massive learning circle, but I’m getting better at navigating my way. I keep thinking, once I do a lap around the year (I officially started the business in July) and can experience everything for a second time, it’s going to be so much easier, and hopefully more manageable. There are times I can’t even come up for air and I realize I have never been busier in my life! But I have also never felt more fulfilled and complete. It’s been burning inside me for so long, it finally found a way to let itself out and I am grateful every day to do design, while still being a writer and news anchor.

What’s the story behind the name REFRESH? I have always “refreshed” people’s homes, yards, and gardens. People would ask me for advice and though I had no formal training, I had done many renovations and decorated a lot of homes. In my gut, I had a good grasp of what worked, what didn’t. I can’t explain it, other than my eyes can see what needs to be done and my brain tells my hands how to do it.

REFRESH became not only what I was doing, but the feeling the work was giving to me and the recipients.

I always say our designs should feel like a hug. After all, who doesn’t need a refresh every now and then?

Who is on the REFRESH team?

I have a diverse team from all over the world - Canada, Sweden, Brazil, Vietnam, Peru. The global melting pot of design that makes up REFRESH allows us to do any style and blend our cultures, traits and trends together for an end result

literally dream about the spaces at night and some of my best ideas come from those dreams! From a shoreline office inspired by my favorite sailboat to a nursery inspired by a little girl that reminded her mom and I of a fawn. The biggest payoff is when clients say we nailed it - because I got their style right.

Do you have any favorite styles?

I have favorite touches, nooks and crannies. But my job is to make your style the best it could ever be.

It has to be about the client. I will confess to some go-to features, though. I like built-ins, styling with books, ladders on hardware to reach high shelves so they are accessible but it also looks cool. I love fire features, bringing the indoors out and the outdoors in, using all of your yard and every inch of your home. I’m not scared of white furniture or black walls. High gloss paint makes me super happy and so do plants. I am happiest doing modern, boho, Scandi, Japandi, transitional, traditional, contemporary. In other words, I love them all.

January

and turns. We have done antique homes, contemporary estates, new construction, and tiny projects. My favorite homes and stories are about the people I am designing for and then writing about them on my Facebook Bulletin newsletter - what makes them tick, how their surroundings display their personality and life story. It’s them more than their home that captures my attention and makes me want to deliver the best design I possibly can.

What design are you most proud of?

Honestly, all of them. They are all so different! But I love them all the same. I can’t consider a project a “wrap” until I’m personally obsessed with it! So, I don’t stop working on it until it gets there. I

Who are your biggest designer inspirations?

I follow plenty of designers. But really, it’s my Mum. She has been a profound role model for everything I am doing now. She is still designing and decorating and landscaping, along with my Dad. For a former CEO of hospitals, he’s got a good eye in the garden, too!

While in Philadelphia, Mayland worked locally for FOX 29, where she helped launch the 11 am newscast as well as reporting on the 5 and 6 pm news. For several years, she co-anchored the Good Day Philadelphia morning show. Philadelphia RowHome Magazine readers enjoyed her environmentally friendly features as a contributing writer for its Green Space section. After nearly a decade in Philly (where most people knew her as Kerri-Lee Halkett), she moved to New England to become part of the NBC Connecticut team.

Mayland assures us that although she is no longer in our city, Philly stole her heart, and she still bleeds green!

Follow Mayland and her REFRESH journey at www.kerri-leemayland.com.

/ February / March 2022 | ROWHOME MAGAZINE | 33

REAL

ESTATE

Your Home is Your G reatest Asset PERSONALIZED SERVICE. POWERFUL RESULTS. 15 years of experience as a full time realtor working throughout the Philly area with a network of incredible clients.

Most of my business is “Word of Mouth” from past very satisfied clients.

My “Hands On” approach sets me apart - taking fewer clients at a time ensures that you have my undivided attention throughout the entire Buying and Selling process.

EIGHT Time Winner “Five Star Professional” as seen in Philadelphia Magazine.

Find a real estate agent that fits your personality JEANNE POLIZZI, REALTOR Coldwell Banker Realty

www.justcalljeanne.com

It’s a new year! If you’re thinking about selling your home, there are some important things to keep in mind. There is no “one size fits all” when it comes to hiring real estate agents in terms of level of expertise and commitment. When hiring an agent, you should: Find one that fits your personality and communication style. Just because your neighbor hired them, doesn’t mean they’re right for you. Interview at least two realtors in person before making any decisions.

Home is your most important asset. Hire a full-time experienced agent whose main focus is helping you get your home sold for the most money.

COLDWELL BANKER REALTY

Jeanne Polizzi REALTOR ®, SRS

Certified Relocation Specialist International Presidents Elite Club

(C) 215.767.7814 (Efax) 267.937.1919 jpolizzi@cbpref.com

At your first appointment, an agent should: Give you plenty of time to walk them through your home at an unhurried pace and get to know you and your real estate goals.

Be creative and well versed in the importance of “staging” your home. Your agent should provide a list of things you can do to get your home ready to sell. An

agent should not be taking their own photos, but should be paying a professional photographer as part of their service. How your home shows on the internet is one of the most important aspects of marketing!

Present you with all settlement fees UP FRONT, including their commission! If they don’t disclose fees and closing cost estimates in writing at the first appointment, do not hire them!

Should have a clear marketing plan customized to your home in your specific area.

Come prepared with “Comparative Market Analysis” and present information regarding what other homes have sold for in your neighborhood recently. This should be in writing so they can leave it with you.

Your home is likely your biggest asset, so hire a professional who is excited about it! Please contact me if you have any questions, need further information, or are thinking about selling in 2022. I am a Pennsport resident and full-time realtor in the area for 17 years. I have the expertise to help you get the most money for your home.

I am a huge communicator and fiercely dedicated, from the first appointment to the settlement table.

Jeanne Polizzi, Coldwell Banker Realty, is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

Innovative products.

Innovative people.

$75 Winter Check-up*

Condino HVAC, Inc. 215-468-8116 Condinohvac.com Since 1979

*See dealer for details. © 2022 Lennox Industries Inc. Lennox Dealers are independently owned and operated businesses.

PRHREAL ESTATE

SL

Construction & Improvements LLC

Counter Point How to Pick the Perfect Countertop

slrconstruction4@gmail.com

courtesy of FETTERMAN DESIGN GROUP

Licensed and Insured

fettermandesigngroup.com

215-669-7248 215-260-0748

F

or years, the kitchen has been considered the heart of the home.

So, when designing a kitchen, we need to think about beauty and functionality. Many components are involved when creating the perfect kitchen. Key aspects like space planning, flooring, lighting, appliances, and countertops.

The countertop is the most significant element of the design.

Its purpose is to provide a space for food preparation as well as serving.

THE COUNTERTOP

The Mike Giordano Jr. and Sr. Duo at

So, why do we have such a tough time when it comes to making the proper selection?

There are three things to consider when choosing the right countertop: appearance, maintenance, and price. If you are an avid chef, maintenance will be a high priority.

If the microwave is your most used appliance, however, you might place more emphasis on aesthetics.

Knowing how you will use your kitchen is pivotal when deciding which counter material is right for you. Here are a few tips that will help you make the right decision.

MATERIALS OF CHOICE

Your favorite South Philly father/son real estate duo for all of your real estate needs in PA and NJ! 1608 E. Passyunk Ave., Philadelphia, PA 19148 Cell: (calls and texts) 267-688-1449 | office: 215-334-3333 mgiangiordano1016@gmail.com 36

| ROWHOME MAGAZINE | January / February / March 2022

There are advantages and disadvantages when it comes to countertop materials. Engineered countertops such as Quartz (quartz & resin) offer both low

maintenance and are non-porous for stain resistance. They can be reasonably priced from $69 - $100 per square foot installed.

For decades, Granite has been the leading choice. Since it is a natural stone, every slab is unique in color and look. Granite is heat-resistant and, with proper sealing, can last for years while maintaining that beautiful shine.

Marble is gaining popularity as the most sought-after aesthetic.

But marble, while beautiful, comes with vulnerabilities. It is very susceptible to stains and scratches.

NEW OPTIONS New materials in the countertop game are Dekton (a blend of natural quartz stone porcelain and glass) and Porcelain. Also, let us not forget those triedand-true materials like stainless steel and wood. Wood – when properly sealed with oils – is a timeless classic that weathers well. Continued use even adds character. Stainless steel is easy to maintain, hygienic, and can withstand substantial use.

Once you’ve given some thought to your lifestyle, you will pick the perfect countertop for the heart of your home.

Check out our Instagram @ fettermandesigngroup to see how we can help you make the most of the space in your home.

Fetterman Design Group is a member of the Philadelphia RowHome (PRH) Magazine Business Network. gohomephilly.com

THE PHILLYDREAM DIFFERENCE Let us help you find your Dream Home!

Mario Tropea Jr. & the Dream Team

Serving the Philadelphia Real Estate Market for 40 years We understand the market. That is why most of our business comes from referrals and repeat customers whose trust we have earned. Our agents live in the same communities where we do business. This is our home. We want it to be yours, too. It is our privilege to share our knowledge with you.

honesty.

Buying

integrity.

Selling

Rental Properties

Property Management

respect.

Full-Service Serving Realty Services Philadelphia & New Jersey

Keller Williams Realty

1601 W. Oregon Avenue, Philadelphia, PA 19145 Office: 215.389.2222 | Mobile: 215.783.3698 | mariocentercity@gmail.com

PRHREAL ESTATE

Are You a First-time

Home

Monique Perri

Buyer?

KW PHILLY 267-269-7920 moniqueperri@kw.com @moniqueperri_realtor

Don’t make a move until you get pre-approved!

�� Passion is my power! �� Born and raised in South Philadelphia with 7+ years of sales experience. �� Strategic Marketing services to clients across Philadelphia and surrounding areas. �� Business built on dedication, communication, determination, trust. �� Caters and adapts to client Real Estate needs.

FOCUS MORE OF YOUR TIME ON FINDING YOUR

PERFECT HOME! WITH THIS PROGRAM:

• Shop for a home • Receive full with certainty financial approval* • Receive a true underwrite • Get to the closing table of your borrowing capacity with confidence

SHAWN McCAFFREY

MORTGAGE LOAN ORIGINATOR

Only Available Through

NMLS# 1008204 Phone: 856-375-8168 Cell: 215-528-8542 smccaffrey@annie-mac.com shawnmccaffrey.annie-mac.com Subject to collateral underwrite and approval. AnnieMac Home Mortgage, 700 East Gate Drive, Mt Laurel, NJ 08054. American Neighborhood Mortgage Acceptance Company LLC (dba AnnieMac Home Mortgage, The Mortgage Company, LoFiDirect) Licensed by the Pennsylvania Department of Banking as a Mortgage Lender (#33587).

*

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| ROWHOME MAGAZINE | January / February / March 2022

courtesy of Shawn McCaffrey Mortgage Loan Originator / NMLS# 1008204 NMLS# 338923 / Annie Mac Community Mortgage Team You’re finally ready to buy your first home, but where do you start? A qualified pre-approval is a preliminary evaluation of your overall financial health, used to determine the general loan amount that you can be offered. It’s quick, painless, and a perfect (dare we say crucial?) way for you to get started on your journey towards home ownership.

Getting pre-approved for a mortgage puts buyers ahead of the game. Why? Not only does it give you a clear idea of how much you can afford to spend on a home, but it also shows sellers and real estate agents that you are ready, willing, and able to buy their house. And in this competitive market, proof of dependability could be the edge you need to beat out other offers to snag the home of your dreams!

Best of all, the process couldn’t be simpler! Here’s what you’ll need: � A complete list of all debts (a credit report will be pulled to obtain detailed information and credit scores) � Employment information � Annual income � A list of all bank and investment assets

� The amount of money you are planning on putting down on your home.

To make things even easier, contact a qualified loan officer today to get started. They can advise you on things you SHOULD do, like paying down credit balances, saving up your closing costs, and collecting the documentation that you’ll need as you move through the process.

They’ll also help you avoid certain actions that could create roadblocks on your quest for pre-approval, like changing jobs, making major purchases that may upset your debt-to-income ratio, depositing suspiciously large sums of money into your bank accounts, or overlooking specialty loan types that might apply to fixeruppers or homes in rural areas.

It is important to remember that a pre-approval does not mean that you have been approved for a mortgage. To obtain loan approval, a full application and underwriter review is required. However, a pre-approval will make your final mortgage loan application go faster since you have provided much of the needed information.

*Pre-approval is contingent upon income verification, credit report and property appraisal.

AnnieMac Home Mortgage is an Equal Housing Lender. AnnieMac Home Mortgage, 700 East Gate Drive, Mount Laurel, NJ 08054. NMLS# 338923. American Neighborhood Mortgage Acceptance Company LLC (dba AnnieMac Home Mortgage, The Mortgage Company, LoFiDirect) Licensed by the Pennsylvania Department of Banking as a Mortgage Lender (#33587)

gohomephilly.com

REAL

ESTATE

Block On the

Recently sold!

1182 S. 11th Street, Philadelphia $900,000 This was a beautiful multi-family triplex building that offered three meticulously maintained units in the heart of Philly between the Bella Vista and Passyunk Square neighborhoods. There are a ton of restaurants, shops, and grocery stores! The tree-lined residential area is best known for the openair Italian Market along 9th Street within walking distance, and Passyunk Avenue.

Contact me for more properties in the city!

Monique Perri KW PHILLY 2672697920 moniqueperri@kw.com Instagram: @moniqueperri_realtor

I was born and raised in South Philadelphia. I have 7+ years of sales experience. As a Realtor, licensed in Pennsylvania, I provide Strategic Marketing services to my clients across many Philadelphia and surrounding area markets. My business is built on dedication, communication, determination, and trust, while embodying the ability to cater and adapt to all of my clients’ Real Estate needs. I showcase homes on my personal social sites via Instagram and Facebook. I have a broad network connection to get my clients exactly what they need including stagers, painters, designers, contractors, lenders, and inspectors. I am communicative, responsive, thorough, very detail-oriented, and caring. I am alongside my clients every step of the way. Passion is my POWER! Monique Perri, KW PHILLY, is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

January

/ February / March 2022 | ROWHOME MAGAZINE | 39

PRHTIPS FROM THE PROS TIPS from the

PARKING LOT Safety Tips fringe takes filly January 2022

fringe Premier Children’s Clothing Boutique is Coming to South Philly 1534 W. Moyamensing Ave. Philadelphia, PA 19145 follow @fringe_kids on Instagram for further updates

De Fino Law Associates, P.C. Don’t Settle for Less

Michael Anthony De Fino

Vincent Anthony De Fino

Nicholas J. Starinieri

Nicholas L. Palazzo

Attorney at Law Attorney at Law

Attorney at Law

Benjamin J. Simmons

Attorney at Law

Attorney at Law

Areas of Practice •Personal Injury •Wrongful Death •Wills and Estates •Real Estate •DUI •Criminal Defense •Corporate •Traffic Violations

2541 South Broad Street Philadelphia, PA 19148 TEL: 215-551-9099 | FAX: 215-551-4099

w w w. d e f i n o l aw y e r s . c o m 40

| ROWHOME MAGAZINE | January / February / March 2022

PROS

courtesy of RON RABENA Chief Client Officer, Allied Universal Many people drive or walk in a parking lot, daily. We often let down our guard and overlook the hazards that we face when doing so. Surprisingly, one in five vehicle accidents in the United States occurs in parking lots.

Often, drivers and pedestrians are distracted in parking lots. With eyes increasingly on smart phones and not paying attention to where one is headed, this lack of focus increases our risk of collision and injury. Below are safety tips to follow when in a parking lot.

PEDESTRIAN SAFETY

DRIVER SAFETY

�� Do not assume that drivers can see you when you can see them.

In many cases, the pedestrian sees and hears a vehicle before a driver can see the pedestrian due to blind spots in vehicles.

�� Whenever possible, avoid moving in reverse and pull all the way through the parking space. If you cannot, then back into the space. It’s safer than backing out of a space.

�� Be cautious and aware of your surroundings. Put your mobile device away to avoid distraction.

�� When looking for a place to park, it is generally safer to park further away where there is less pedestrian and vehicle traffic.

�� Treat the parking lot like a street. Look both ways before crossing, use crosswalks and sidewalks when possible.

�� Drivers of motorcycles and bicycles are to follow the same traffic rules as drivers of vehicles. All vehicles need to obey stop signs.

�� Walk down the lot aisles and not in-between vehicles.

�� Slow Down! The speed limit is 10 mph in the parking lots.

Faster speeds may result in a fatal injury to a pedestrian.

�� Try to avoid areas where it would be hard for a driver to see you, for instance in loading dock areas. Try to walk in groups, which is more visible to drivers. �� Prevent a slip/fall injury by avoiding stepping on painted lines in wet weather. Wear appropriate footwear to provide adequate traction in winter wet weather conditions.

�� In wet weather, vehicles have a higher chance of skidding. Reduce speeds. �� Turning off the radio and cracking your windows to listen for noises that can help you prevent a collision. �� Keep mobile devices out of sight and out of hand to avoid distraction.

About the Author: Ron Rabena, Chief Client Officer at Allied Universal, is a member of the Philadelphia RowHome Magazine Business Network. Allied Universal is the leading global security and facility services company. www.aus.com gohomephilly.com

NOW SELLING FINAL PHASE!

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SIENAPLACE.COM | 215.339.5390 BROKER COOPERATION IS WARMLY INVITED & APPRECIATED. All prices and features subject to change without notice. Please see sales consultant for details.

EQUAL HOUSING OPPORTUNITY

PRHTIPS FROM THE PROS

& RDER LAWO Is Pennsylvania

an

‘open carry’ state?

by FRANK C. DEPASQUALE JR., ESQUIRE

Q: How old do you have to be to purchase a firearm?

A: In Pennsylvania, you must be 21 to purchase a handgun and 18 to purchase a long gun such as a shotgun or rifle.

Q: Can you openly carry a firearm in Pennsylvania?

A: Surprisingly, Pennsylvania is an open carry state. Individuals can openly carry a firearm in Pennsylvania except in “cities of the first class,” which is only the City of Philadelphia. However, in order to carry a “concealed” weapon in Pennsylvania, a license to do so is required. In Philadelphia, a license is required for both open and concealed carry. A person does not need any license to maintain or carry a firearm in their home or in their fixed place of business.

Q: Does Pennsylvania have a “Stand Your Ground” law?

A: Yes. A person who is not engaged in illegal activity or illegally possessing a firearm has no duty to retreat and has a right to stand his ground and use force, including deadly force: If he has the right to be in the place where he is attacked Where he believes the force is immediately necessary to protect himself against death, serious bodily injury, kidnapping or sexual intercourse by force Or where the person against whom the force is being used displays a firearm or a replica of a firearm or any other weapon capable of lethal use.

Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2021. He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email him at frank@depasquale-law.com or visit www.depasquale-law.com

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

Serving the Community since 1937

How to maximize the value of a car donation

A little Mistake Can Cost You Plenty Courtesy of the CPA Firm of David M. Spitzberg cpaforbusiness.com

At the end of the year, you will be inundated with commercials to donate a vehicle to charity.

While it is one of the biggest contributions a taxpayer can make, if not done carefully, the tax deduction of a donated vehicle could be a lot lower than you think. When you donate a vehicle, the value of your donation is either the fair market value of your vehicle when you donate it OR the value received by the charitable organization for your donation.

Unfortunately, you do not choose the value of the donated vehicle.

If the organization uses the vehicle or is in the business of using your vehicle to train others, you can deduct the fair market value of the vehicle.

If the charitable group simply resells your donated vehicle, your donation is limited to what the organization receives for your vehicle and NOT the usually much higher fair market value of the item.

What you should do

Select an organization that will use the vehicle themselves or will use it to train others. Examples of qualified organizations include groups that help single mothers obtain transportation to and from work or use the vehicles to deliver meals to seniors. Other organizations teach auto repair and body shop work to the unemployed. The cars are then given to other non-profits or needy folks. From the IRS perspective, a qualifying charitable use either makes significant intervening use of the vehicle or makes significant improvement to the

vehicle that increases its value or donates the vehicle (or sells it at a below market rate) to a needy person that helps further the cause of the organization. Be aware of national advertisers like KARZ4KIDS. They almost always limit your donation amount by what they can resell your car for, often below the fair market value.

Before donating, know how, and be pleased with how the funds are to be used. Research the fair market value. Go to a reputable source and estimate the value of your vehicle. Online resources like Edmunds.com and kbb.com (Kelley Blue Book) are reliable sites. Make a copy of your title and take pictures of your car prior to donating it to help support your fair market value claim.

When donating your vehicle, make sure the organization gives you a proper Form 1098-C at the time you provide your vehicle.

Double check the value assigned to your donation form to ensure it meets or exceeds the estimated fair market value of your donation. If your valuation exceeds $5,000, you will need an approved appraisal.

If you cannot find a charitable organization that will allow you to maximize your fair market value deduction, consider selling the vehicle and then donating the proceeds. There is a potential problem with this approach, however. Take care that you do not create an unplanned taxable capital gain with the transaction.

These rules also apply to motorcycles, trucks, vans, buses, RVs, and other transportation vehicles.

Vincent C. Gangemi Jr., Supervisor Vincent C. Gangemi, Founder (1915-2005) James L. Guercio, Funeral Director (1954-2016)

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The CPA Firm of David M. Spitzberg is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

Handicapped Accessible

.com

Philadelphia Offices 1510 Packer Ave. 215-467-4300

January

Broad & Passyunk Ave. 215-389-5500

732 South 10th St. 215-923-8490

Broomall

Springfield

Media

2535 West Chester Pike 610-325-8800

301 Baltimore Pike 610-544-9090

35 E. Baltimore Ave. 610-627-0100

/ February / March 2022 | ROWHOME MAGAZINE | 43

PRHTHE MENU COURTESY OF DONNA ANELLO

Uncle Chinzie’s TURKEY FILLING In memory of Eugene “Chinzie” Gentile

Philly This family favorite has been passed down through the generations. It is lovingly referred to as “Uncle Chinzie’s Stuffing.” Donna Anello found the recipe amid the many handwritten specialties her mother Rose Donatucci jotted down on various pieces of scrap paper through the years. This one is part of

the collection that she transcribed for safekeeping.

“I rewrote all of my mother’s recipes. They were fading. I keep them in a binder in plastic sleeves,” Donna says. “It’s amazing. Most of them don’t include amounts. They cooked from memory.”

INGREDIENTS ❍ 1 onion ❍ 1/2 head of celery ❍ 2 green peppers

Chop all ingredients before frying together the following: ❍ 2 carrots ❍ 1 package mushrooms ❍ 2 pepperoni sticks – Mar❍ 2 lbs ground beef, pork & veal gherite brand ❍ 2 lbs skinless sausage

SEASON TO TASTE WITH THE FOLLOWING: ❍ Salt ❍ Pepper

❍ Parsley ❍ Sage

❍ Poultry Seasoning

DIRECTIONS When cooked, let cool. Add 6 beaten eggs & 1/4 cup of grated cheese to fried mixture. Fully wet 2 1/2 bags of cubed bread. Squeeze water out. Add to fried mixture and stir. Place mixture in large pan. Bake at 350 degrees for 30 minutes, covered. Uncover and bake for 30 more minutes.

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gohomephilly.com

COURTESY OF DONNA ANELLO

Mom’s

RICE PUDDING In Memory of Rose Donatucci

Ros e with Donatu frien c ds J ci (lowe ules r & M left) arie

Philly My mom made us rice pudding whenever she wanted – not just for holidays, says Donna Anello. And she made everything from scratch. She didn’t go the easy route and buy it from the store. That’s why I still do things, as some people say – “the hard

way.” I make homemade recipes in honor of my mom. Her rice pudding was creamy, not dry and pasty like they serve in some diners.

I still don’t feel my food is as good as hers.

They didn’t always leave exact recipes. It was always “a little of this, a little of that.”

INGREDIENTS Cook 1 cup of rice until soft. Add more water if needed. Cook until all water is absorbed.

❍ 1 cup sugar

Add ❍ 1/4 lb margarine or butter – let melt

❍ 3 cups milk ❍ 1 can evaporated milk

Add ❍ 1 tsp vanilla ❍ Raisins to taste

DIRECTIONS Bring mixture to a full boil. Beat 2 eggs, add to boiling mixture. Stir for one minute. Remove from heat. Pour into

bowl. Sprinkle with cinnamon. Refrigerate. Pudding will thicken as it cools.

n itte ? wr to d are n ha to sh ound d l r t no an ckg e a ou w le ba om v l.c ha e y itt i l a u m cip yo &a @g Do ily re hoto a d p fam ith a ren eb w m o it nd r o w h Se

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PRHTHE MENU

Food. Family. Traditions.

Pat with Mimi on her 90th birthday!

Philly

Mary “Mimi” Ciarrocchi on her 85th birthday.

Mimi’s Soup A Nourishing Gift for the Generations “Mangia! Mangia!”

A

by PAT CIARROCCHI {Mimi’s Daughter}

s a child, that was a call to the table from my grandmothers, Maria and Giulia.

You always knew something wonderfully delicious and soulfully nourishing awaited. It may have been a platter of polenta, ready on a wooden board to be cut with a piece of twine. Or a roasting pan, converted into the vessel for holding a lasagna – built with the thin layers of pasta, seasoned ricotta, and tender ground meat. It was a recipe from her native Abruzzi region of Italy.

In my grandmother’s kitchen, my mother Mary learned how to create

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| ROWHOME MAGAZINE | January / February / March 2022

the classic Italian Wedding Soup, with tiny meatballs, croutons made with breadcrumbs and cheese and escarole.

My mother’s soup was always a “special occasion show-stopper.” It was served at Christmas and Easter, with simpler versions made as a curative for anything that ails you. That was the traditional soup track, until the first of her nine grandchildren – who called her “Mimi” – came of age to eat the soup.

She learned that her first granddaughter, Carly, was allergic to dairy products. How could she make her ‘holiday’ soup without the croutons made with cheese? My mother had her classic, “aha!” moment. How about a clear chicken broth with

gohomephilly.com

Mimi’s Grands and Great-Grands. Left to right- Dara, Hayden, Alec, Dante, Valentina, and Adriana. Dante loves Mimi’s silver spoon!

The broth recipe is included here. The “noodles” certainly can be homemade if you are so inclined. I was not.

Though I have a traditional pasta maker, a wedding gift from my dear Aunt Lonnie 25 years ago, it is still pristine, in the box. In my mind’s ear, I can hear the click of the dial that controls the thickness of the fresh pasta, and the crank for the roller that turns a mound of dough into sheets and then strings of noodles.

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noodles? Or even more perfect homemade noodles that, if left long, would be spaghetti, but if cut into three-inch pieces, would be precisely, “chicken noodle soup sized.”

Just flour and eggs in those noodles skirted Carly’s allergy and opened yet another door to more love.

A brilliant idea birthed out of a desire to nourish her grandchildren with soup and love gave rise to “Mimi Soup,” as named by a then precocious four-year-old Carly.

My mother was delighted that first holiday season, when seven granddaughters arrived at her home in aprons to help make the “homemade noodles” for Mimi Soup. Flour was everywhere - on the counters, on the floor, and in the hair and on the noses of every dark-haired beauty.

Then, as they grew older, and my mother’s cognitive decline erased her ability to make the soup, I picked up the tradition. My home chef skills for Mimi Soup were untested, the first time. But I believed tradition needed to be upheld. So, I approached the giant soup pot with determination and a six pound “stewing” chicken, cut into pieces from the farmer’s market. I layered the vegetables and seasoning over the chicken pieces to coax simple water into a broth. It wasn’t quite the Marriage Feast of Cana, with a “water into fine wine” miracle. But my ever-devout mother always made a little “sign of the cross” over her soup pot. I did the same thing. Perhaps, that was a secret ingredient?

There is a corner of my heart that wishes my mother, who went to Heaven in February 2020, was still here to make this soup herself. The reality is that I am here and so are Mimi’s eager grandchildren and now great-grandchildren. So, why not keep the tradition of Mimi Soup alive?

In our family, the answer became a resounding, “Yes!” when I heard a gleeful, “Aunt Patti, this tastes just like Mimi Soup!”

In two households, grandchildren gathered at the kitchen counter and table caressing the steamy bowls of soup that I had ladled in and served to them. For fun, I brought along the “special soup spoons” from my parents’ sterling silver place settings. This was a special occasion. By the end of Thanksgiving weekend, I had made and served two pots of Mimi Soup.

Carly, Samantha, Aunt Patti, Miranda, Mary Bryan and C.J. (Charles John III)

My solution came from Aunt Mary, who encouraged me to buy “really great fresh frozen spaghetti and then cut the strands into thirds.” There was no flour in my hair nor on my nose, but it worked like a charm and passed the taste test of the grandchildren. “It’s perfect, Aunt Patti!” Did you hear that, Mom? Perfect Mimi Soup! It tasted just like yours.

Generational Cooking is fun! Isn’t that the point of being together in a family kitchen? Being loved, being nourished, and having fun! PRH

Salute, alla famiglia, alla zuppa, alla prossima generazione, per stare insieme!

January

/ February / March 2022 | ROWHOME MAGAZINE | 47

PRHTHE MENU COURTESY OF PAT CIARROCCHI

Mimi’s Chicken Noodle Soup INGREDIENTS ❍ Chicken (7lbs. or more). Stewing bird preferred but a roaster could be substituted. Mimi always liked the fat, stewing birds from Lancaster County. She said they were always more flavorful. Also, to make it easier to put the chicken in the pot, have the butcher cut the chicken into pieces. Cooking

the chicken with its bones will make the soup richer tasting. ❍2 large onions, peeled & quartered ❍2 medium tomatoes, quartered ❍4 ribs of celery, cut in thirds, with leaves ❍4 carrots, scrubbed & cut in thirds

❍ 12 sprigs of Italian parsley ❍ 1 to 2 tbsp kosher salt (or to taste) ❍ 1 tsp whole black peppercorns ❍ 7 to 8 quarts water (the proportion of water to chicken should be about a quart per pound)

DIRECTIONS

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Thoroughly wash chicken pieces in cold water, place in giant stock pot. Add all the vegetables and seasonings, cover with the cold water. Eyeball the amount of water - 7 quarts should bring it to about two inches or so above the chicken and veggies. Bring to a boil on full heat. You will see solids rise to the top.

Skim off. Reduce the heat to allow the broth to gently simmer. Partially cover the pot, keep a close eye on the broth, allowing it to simmer and cook for another three hours or so until the chicken is tender, when tested with a fork. And don’t forget Mimi’s secret ingredient - say a little blessing over the pot as it starts to cook!

Once the chicken shreds easily with a fork after three hours or a little more, lift out the chicken and vegetables. Use tongs to grab pieces. Careful, it’s hot.

Removing the chicken and vegetables will make draining the solids through a colander into another pot or a heat-proof bowl, much easier. You’ll have your broth.

If it still seems that there are some solid fatty pieces in the broth, run it through a large sieve with a tight mesh. Mimi would separate out the big chunks of boneless chicken meat, discarding the skin, bones, and fat.

She would also discard the cooking vegetables. She then would shred the tender, and very tasty chicken into smaller pieces. Some of that chicken would be put back into the soup, but the rest of it would end up in a great chicken salad or a chicken tetrazzini. The soup should cool completely before refrigerating or freezing. Once the broth has been refrigerated, it will form a “fat cap” on the top. Just scoop it off and discard it.

THE PASTA NOODLE Mimi always made the fresh noodles herself. If you are so inclined, get out your pasta maker and set the gauge for spaghetti. Fresh or fresh frozen pasta noodles work perfectly. For a big pot of soup, I usually cook up a pound. The strands can be first cut into “soup length” and should be cooked until “al dente.” Make sure the strands aren’t stuck together. Then, keep the noodles separate until ready to heat up with the soup. If the noodles are placed in the soup for too long a period, they will soak up the broth and get mushy. Portion out the noodles to the broth - a few at a time, so the noodles don’t overwhelm or overcrowd the broth.

And heating up should be just “heating up.” DO NOT bring the broth to a boil. My mother emphasized that EVERY TIME I’d help with heating the broth. She said the broth would taste better if it wasn’t brought to a boil. I did a little research. Mimi was right. A long-time friend, who is a chef, said “yes, a broth-boiled when heating it up allows important flavors to be compromised. Once you have leftovers and the pasta is in the broth when reheating, simmer slowly so the noodle doesn’t become mushy.” Adding a bit of grated parmesan cheese is always the finishing touch for Mimi Soup.

That’s a very Italian thing to do. Buon appetito!

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

COURTESY OF LILIANA GRAVAGNO

Mom’s Cream Puffs

My mom Anna started making these amazingly yummy cream puffs when I was a little girl!

She has held onto the same recipe over the years and has made cream puffs for so many occasions.

Her grandchildren and her great grandchildren have grown to love them so much that I decided to have my mom show me how to make them! This September, I spent my birthday with her as she took me step-by-step through the recipe. They turned out quite delicious and I’m so happy now that I can honor her by knowing how to bake them, as well.

Philly

BASIC CREAM PUFF PASTE ❍ Makes 12 large cream puffs or 36 profiteroles (mini cream puffs) ❍ 1 cup water

❍ 1/2 cup (1 stick) butter or margarine ❍ 1 tsp sugar ❍ 1/4 tsp salt

❍ 1 cup sifted all-purpose flour ❍ 4 eggs

DIRECTIONS Preheat oven to 400 degrees F. Heat butter, sugar, salt, and water to a rolling boil in a large saucepan. Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves the sides of the pan clean (about 1 minute). Remove from heat. Add eggs, one at a time, beating well after each addition with a wooden spoon or electric hand mixer until paste is shiny and

smooth. Drop rounded tablespoons into even mounds, 2 inches apart, on ungreased baking sheet. Bake for 40 minutes or until puffed and golden brown. Remove to wire rack and cool completely. Just before serving, cut slice from top of each puff. Spoon cream into puffs, dividing evenly. Replace tops. Arrange on serving plate. Top with confectioners sugar if desired.

VANILLA CUSTARD FILLING ❍ Makes about 3 1/2 cups of filling ❍ 2 1/2 cups of milk ❍ 5 egg yolks

❍ 3/4 cup sugar ❍ 2/3 cup sifted all-purpose flour ❍ 2 tbsp butter or mar-

garine ❍ 1 tbsp Vanilla

DIRECTIONS Heat milk in large saucepan until bubbles appear around the edge. Beat egg yolks and sugar together in large bowl until pale yellow and thick. Beat in flour until well mixed. Gradually beat in the hot milk. Pour everything back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to a boil. Lower heat.

Mixture will be lumpy in the beginning,

January

but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick. Remove from heat.

Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming. Chill at least 2 hours. If filling becomes too stiff after it’s chilled, gradually stir in 2 to 4 tbsp of cream or milk (1 tbsp at a time).

/ February / March 2022 | ROWHOME MAGAZINE | 49

PRHTHE MENU

Avenue Steaks

&

Pizza

Living the South Philly Dream

Justin Scavetti (butcher), Justin Postiglione (co-owner), Christian Palamone (pizzaiolo), Joe Scavetti (co-owner), Dominick DeMuro (co-owner)

Philly

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kitchen. Christian and I used to work together. We tried the pizzas he was making and told him if we ever open a pizza shop, he’ll be our pizza guy.”

A corner location at Juniper and Oregon Avenue suddenly became available. The storied corner was home to the original Oregon Steaks

by Lou Galdo and the current owner, Antney’s Grub, wanted to relocate. Scavetti and his friends decided to make their dream a reality and on September 24, 2021, Avenue Steaks & Pizza was born. As the pizzaiolo, Christian Palamone develops the menu.

The signature sauces, such as Buffalo and chipotle, are a collaborative venture with everyone tasting and finetuning the final product. Palamone’s mother misses being the official taste tester as the pizza menu was being developed in her home kitchen. But she knows that her son’s long hours at the newly-opened shop are for the good of the business.

Only top of the line ingredients are used and they spare no product cost.

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by MARIA MERLINO

he story of Avenue Steaks & Pizza began when a group of ravenous young South Philly guys couldn’t get a good pizza during the pandemic. “One day, we were sitting on my porch,” Joe Scavetti recalls.

“Justin and Dom came over. We were hungry and we wanted a good pizza. This is where Christian comes in. He says he makes pizzas in his Scavetti’s brother Justin cuts the ribeye steak fresh every day. The bread is from Liscio’s. The pork, which is a best seller, is from Cannuli’s. The sausage is from Maglio. The produce, which they slice daily, is from Giordano’s. Avenue Steaks & Pizza keeps everything “South Philly” and its owners shop on 9th Street for their supplies. They believe the product tastes better when cut immediately - from slicer to grill. As an added touch, their steaks are chopped on the grill, as well.

“It’s actually hard to keep up,” Scavetti says. “Our Sunday mornings are jumping. And Fridays, you could never prepare for because we are just that busy.”

Customer favorite pizzas include Buffalo chicken and the DM (a white pizza with provolone, mozzarella and ricotta drizzled with truffle honey). There are always slices of plain and Buffalo at the shop, too. Unique pies include white pizza with fig and prosciutto, a “power pizza” with sauteed spinach and mushrooms, and “pizzaz” with olive oil, banana peppers, tomato, and Cooper sharp cheese. Breakfast pizzas, Florida

| ROWHOME MAGAZINE | January / February / March 2022

style inside out, and standard sides are also on the menu. For cheesesteaks, try the “Gameday” with sauteed bell peppers, mushrooms, and provolone, or add cherry peppers cooked into the steak.

Daily specials at Avenue Steaks & Pizza can be found on their Instagram.

Since the restaurant is open 24 hours a day, it was important that the staff’s families supported the work ethic. “A lot of our children attend St. Monica’s and our kids Nicolette, Dominique and Santo work here,” Scavetti says.

“Christian’s father is our biggest fan and loves to say God Bless.”

The future looks bright for Avenue Steaks & Pizza. Their goal is to expand the brand by finding areas that don’t have what they provide and becoming the top pizza in the city.

“We make a great ribeye cheesesteak and a great pizza. We have a great team of guys. We appreciate the great feedback we got from the city, and we appreciate your patience. And we listen to you,” Postiglione says. “We take pride in what we present to you. We want to make sure you get it hot off the grill.”

Follow Avenue Steaks & Pizza on Instagram at @avenue_steaks_pizza PRH AVENUE STEAKS & PIZZA IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

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PROFESSIONAL

PAINTING OF DISTINCTION INTERIOR • EXTERIOR Office: 267-930-3420 w w w . fac e b o o k . co m / faux pa i n t

paintingofdistinction@comcast.net

Faux Finish Specialist

Joe LaFiora

LOU

&

SON

FOOD MARKET

&

DELI

a corner grocery store since 1957

by DEBBIE RUSSINO

BUSINESS SPOTLIGHT

Lou Cascio opened his business in 1957. His son, Dan, took over in 1980 after working side by side with his dad since he was six years old. Some of Dan’s most cherished memories happened in Lou and Son Food Market & Deli, like cracking olives with a hand weight and standing on a milk crate to help cut lunchmeat. He also enjoyed making the neighborhood deliveries as a kid.

Lou and Son is open seven days a week from 8 am to 7 pm. It’s packed with delicious food, offering Boars Head lunchmeat specials and weekly sales on eggs and butter. Roast beef and pork are made on the premises and the delicious aroma fills the air, so the neighbors always know when it’s cooking! They serve homemade soups in the cooler months and fresh, piping hot coffee, every day. A great day to visit is Stromboli Sunday where varieties include steak, pepperoni, sausage, pork and so much more, all made with assorted cheeses. Order on

a Friday to pick up on Sunday, right from the oven to your table.

Dan and his girlfriend Diane are always looking for unique ways to expand the business. They recently created a freezer section filled with Scaramuzza and P&S pasta, ground beef, hot and sweet sausage, ice cream and snacks. They also sell plenty of groceries and dry goods, making this a store for all seasons.

You will not have to look any further than Lou and Son Deli.

Sadly, Lou Cascio passed away in December of 2019. On that day, there was a rainbow over the store and at his home in New Jersey. Dan is a successful businessman and visionary, but more importantly, he is a kind man who truly cares about his customers.

“God guided my dad to open his store in 1957 and we are still flourishing today,” Dan says. “My father helped many people in the neighborhood, and I have carried on his tradition by delivering to the elderly who can’t get to us.”

Visit at 1025 W Shunk St, Philadelphia, PA 19148.

LOU AND SON FOOD MARKET & DELI IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

January

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PRHTHE MENU

(l to r) Sarah Maiellano, Marisa Magnatta, Eli Kulp

267.439.0779 GiovannisItalianCatering.com Mention ROWHOME Magazine & Receive 10% OFF Catering

BY MATT KELCHNER

DELICIOUS

2547 S. Broad St., Phildelphia, PA 19148 Phone: (215) 462-3303 | Fax: (215) 462-3304

Hot Waves

52

D

o you find yourself returning to the same restaurants time and time again, despite always telling yourself it’s time to try something new? Or are you typically stumped when your out-of-town friends ask for some of the hottest places to try when they come to visit?

Well, feast your ears on Delicious City Philly, a new podcast that dives into the local food scene in short, 30-minute bites.

The podcast is hosted by award winning chef and restaurant owner Eli Kulp, food and travel independent journalist Sarah Maiellano and producer of WMMR’s The Preston & Steve Show Marisa Magnatta. They cover the latest gastronomical happenings in new episodes that air every few weeks.

“I think we’re really doing a service for listeners,” Maiellano describes while discussing the show’s typical format.

“In about a half hour, they’ll know what’s new and what’s exciting in the food world.”

The structure of each show resembles closer to that of a radio morning show than most podcasts, as each one goes into

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Superior Physical Therapy delivers the highest level of professional care in a compassionate and friendly environment.

City Philly

| ROWHOME MAGAZINE | January / February / March 2022

the recent restaurant openings and closings. Additionally, smaller seasonally themed segments and interviews are intertwined into every show. They take listener questions and share personal favorite bites each week.

Delicious City Philly is the brainchild of chef Kulp. His The CHEF Radio Podcast was launched just as the pandemic started to take its hold on everyday life, and is a longer, interview based series that sits down a different guest to chat about more serious topics surrounding the food scene. Maiellano recalls, “He’s been having success with his CHEF Radio Podcast since 2020 and had the idea to create a second show where we talk about where to go and what’s changing in Philly’s restaurant world.”

The lightheartedness lends itself to the kinds of shows you would listen to on the radio while on your morning com-

Dining in with a new Philly Centric Podcast mute (while potentially leaving you with a hungry stomach).

Maiellano had been keeping in touch with Kulp after interviewing him for articles on the James Beard Foundation blog and Eater Philly. As he was gearing up to start Delicious City Philly, Kulp reached out to both Maiellano and Magnatta to star in the show alongside him.

Delicious City Philly debuted in September 2021 and now has a handful of episodes available to listen to wherever you catch your other podcasts (Apple Music, Spotify, Stitcher, etc.).

Looking out into the horizon of 2022, Maiellano is excited to see the wave of new restaurants continue. “And I love seeing restaurants collaborate together for pop-ups and chef dinners,” she continues. “With all of the pent-up energy, creativity is at an all-time high right now.”

Be sure to “tune in” to new episodes as they are released every few weeks so that you can become your social circle’s new go to source for the latest in Philly’s incredible food scene! PRH

gohomephilly.com

COURTESY OF ELIZABETH PARADISO COURTESY OF JOSEPH MARINO

PIE RUGS

AUNT ROSIE MARINO MANNA’S

CORN MUFFINS with CRANBERRY SAUCE DOLLOPS

Philly

PIE CRUST

This recipe is ideal with a savory meal or as a not-too-sweet snack by themselves!

❍ 4 cups flour ❍ 1 3/4 cups shortening ❍ 1 tsp salt ❍ 1 tsp baking powder ❍ 1 tsp sugar

INGREDIENTS ❍ 1 large egg ❍ 1/4 stick of butter, melted and cooled ❍ 1/8 cup of vegetable oil

❍ 1/3 cup sugar ❍ 3/4 cups of cornmeal ❍ 1 cup flour ❍ 1 tbsp bak-

ing powder ❍ 1/4 tsp salt ❍ 1 cup milk ❍ Cranberry sauce

❍ Half a cup of water ❍ One egg white, lightly beaten ❍ 1 tbsp of vinegar

FOR PIE RUG ❍ 1x pie crust ❍ Cinnamon

❍ Sugar

FOR PIE CRUST Mix the first five ingredients, cutting shortening into flour until the size of large peas. Add Remaining ingredients all at once and mix until just barely incorporated.

Do not overmix! Wrap in plastic wrap in a flat disc and place in the refrigerator for at least two hours.

DIRECTIONS Preheat oven to 400 degrees. In a mixing bowl, beat until creamed - egg, butter, vegetable oil, and sugar. In a separate bowl, mix the cornmeal, flour, baking powder, salt. Slowly incorporate these dry ingredients into the wet batter. Check the consistency. It should feel like moist sand. Gradually add a cup of milk (I prefer almond) by the tablespoon and stop when you have a “quicksand”-like texture. Line a muffin pan and scoop two tablespoons of batter into each of the 12 cups. Place a dollop of jellied cranberry sauce into the center top of each 12 muffin cups.

Bake for 15 to 20 minutes until golden brown, checking with a cake tester until it comes out clean. Cool and serve.

My ‘Gramma’ showed her love through the effort and time she took baking something special for our family holidays.

This is the same time and effort she took teaching me how to bake, which led me to become a professional pastry chef.

Toll House Cookies, apple pies, decorated sugar cookies - she had a wheelhouse - and spent many hours in the kitchen teaching me and letting me lick the spatula when my mom wasn’t looking. She grew up during the Depression and never wasted anything, including pie crust scraps! These scraps brought the birth of a Delorey Family favorite: The Pie Rug. As our family grew, my grandmother would need to make an extra batch of pie crust as the leftover scraps weren’t enough to satiate all of us. It’s simple, but special.

FOR PIE RUGS Combine cinnamon and sugar to desired taste. Rollout pastry to rectangular shape approximately 12 x 6 and spread cinnamon and sugar evenly across the pastry.

Working from the 12 inside, roll the pastry into a log.

Thinly slice the log into bite-size pieces about 1-inch wide. Place pie rugs on a baking sheet and brush the tops with a little milk. Bake for about 20 minutes at 425 degrees or until the tops are lightly browned.

January

/ February / March 2022 | ROWHOME MAGAZINE | 53

PRHTHE MENU COURTESY OF DEBBIE RUSSINO

Family-owned artisan specialty wholesale bakery with legendary, personalized service & unconditional commitment to quality since 1988.

Shop at

www.boaggiosbread.com

or in-person Wednesday to Friday: 11am – 5pm Saturday: 10am – 4pm 823 Eastgate Drive, Suite #3, Mount Laurel, NJ 08054

856-642-9955 Sandwiches • Pizza • Stuffed Breads • Cookies Cannoli • Italian Pastries • Prepared Foods • Catering

ENHANCE YOUR PALETTE

CANDIED WALNUT

SWEET POTATOES For as long as I can remember, my sister has been making our holiday dinners. She took over this role after my mother passed away many years ago. We share the holidays, now, but Thanksgiving will always be held at my sister’s house. Her menu is very traditional, and it never changes, simply because it’s too delicious! One of her specialties is homemade sweet potatoes and we all love them. This is her recipe, but I added walnuts for a little flair. They take the potatoes to the next level.

INGREDIENTS ❍ Sweet potatoes (1 per guest) ❍ Butter

❍ Brown sugar ❍ Walnuts

*There are no measurements for this recipe because it is based on judgement and personal preference.

DIRECTIONS

A toast to the past with a taste of the future. PEZONE CELLO is a traditional Italian liqueur with a modern row home grown flair.

For purchases visit us at PEZONECELLO.COM or call us at (267) 374-7590 54

| ROWHOME MAGAZINE | January / February / March 2022

Boil or microwave sweet potatoes. When you get a fork through them, they’re done! Let the potatoes cool, peel off the skin and cut them in half or quarters. Place them in a baking pan (an aluminum disposable one is great if you’re bringing these to a party). Cut up sticks of butter and place them on the potatoes. Top with brown sugar and chopped walnuts. Cover with tin foil and place them in a preheated oven on 350 degrees for about one hour – uncovered for the last 15 minutes. The butter, brown sugar and walnuts turn into a caramelized, candied glaze and they are the perfect topping for making your sweet potatoes even sweeter! If you have some pumpkin pie spice in your cupboard, sprinkle a bit of that on top, too!

gohomephilly.com

BY JOEI DISANTO

BOAGGIO’S BREAD

BREAKING BREAD SOUTH JERSEY STYLE

F

or more than three decades, the family-owned South Jersey bakery, Boaggio’s Bread, has been serving up unique and delicious artisanal baked goods, old world breads, sandwiches, pizzas, pastas, desserts and more. Boaggio’s Bread was founded in Somerdale in 1988 by Al Boag-

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gio (who worked for years as a delivery man for ABC Baking Co.) and his son, Rich. In 1992, Rich and his wife Donna took over the business. What makes Boaggio’s so special is the unique client base they have built over the years.

Restaurants, chefs, franchises, grocers, regional, and even national distributors swear by Boaggio’s Bread for their baked goods. Companies like Sysco, Delta Airlines, TGI Friday’s and HipCityVeg all use the bakery’s “fresh from scratch daily” products.

As we know, the pandemic has proved to be a difficult time for everyone. In an attempt to increase accessibility to fresh products during a decline in wholesale orders, the Boaggio family created an Italian Mar-

ket for individual shoppers to visit at 823 Eastgate Dr, Mt. Laurel Township, NJ. Their new setup allows for customers to enjoy an old-fashioned shopping experience and purchase modern twists on old classics – along with traditional favorites!

Some of Boaggio’s best-sellers include their famous stuffed breads (think stromboli - but a freshly baked bread crust rather than pizza dough), crusty loaves ranging from simple white to sesame semolina, and olive or cranberry rolls. As for pizzas, Boaggio’s Bread has some interesting combinations like fried eggplant parm or sweet sausage stuffed pepper.

If you haven’t tried a seafood pizza before (fresh clams, crabmeat, shrimp), you can get that, too. Family style meals and catering are available, and appe-

tizers (both hot and cold) are a must! Full dessert offerings (for crowds or individual enjoyment) will tempt anyone! Make sure to have a cookie tray or some assorted Italian pastries on hand! Donna also recommends the cannoli cake or a traditional strawberry shortcake!

If you visit, you must try the new Bangin’ Pork sandwichroast pork, provolone, long hots, roasted peppers and broccoli rabe all dressed up with extra virgin olive oil! It’s meant to be devoured upon purchase!

Sandwich varieties available at Boaggio’s Bread are sold in quarter, half, or full sizes so you can share if you want!

Last year, Boaggio’s Bread was honored with the CourierPost Readers’ Choice Best of South Jersey award. The market is open Wednesdays-Fridays, 11am-5pm, Saturdays 10am4pm. Or place orders by calling the bakery at (856) 642-9955. A full list of products and services can be found at www.boaggiosbread.com. Happy eating! PRH

January

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MOTOWN MONDAYS 2PM – 6PM

1001 NORTH DELAWARE AVENUE PHILADELPHIA, PA 19125 FREE SELF-PARKING ON N. DELAWARE AVE. 1 MILE NORTH OF THE BEN FRANKLIN BRIDGE

GAMBLING PROBLEM? CALL 1-800-GAMBLER.

/ February / March 2022 | ROWHOME MAGAZINE | 55

PRHTHE MENU

BY JOHN NACCHIO

STRING THEORY Schools

Philly Trailblazing exciting learning programs & a good cup of coffee

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High School is a great time for students to learn about and experience the real world.

Philadelphia Performing Arts String Theory Schools’ flagship high school offers students some real work experience with the opportunity to run their very own cafe. By doing so, they get involved with creative problem solving, growing an understanding of business start-up financials, writing business plans, developing and delivering effective elevator pitches, preparing web designs, logos, video presentations and more. Students take their business ideas from concept to reality with start-up private companies located at the Vine Street campus. This is but one of the pillars of educational programs in “STEAM” (Science-Technology-Engineering-Arts-Math) at the school. What makes this innovative learning possible is that a student’s daily schedule is 1 1/2 hours longer than many other Philadelphia schools.

56

Today’s Students, Tomorrow’s Leaders Why teach entrepreneurship?

Tough, global challenges await young people as they exit the classroom and enter the real world. As seniors, they often are already highly engaged and motivated in a media centric society.

College selection and entrance are on the horizon with career pathways that are full of unlimited possibilities and opportunities. String Theory’s educational goal is to make sure young adults are as equipped as possible for the known and unknown.

Particle Incubator Jason Corosanite, co-founder of String Theory Schools and Chief Innovation Officer, says the program “ borrows concepts from the Italian Renaissance where there was a creative explosion in Florence that came together from an intersection of art, science, poetry and philosophy.” The intersection of those fields created new ideas and society, as a whole, was elevated. “The term string theory is a broader concept of a way to bring the arts and sciences together,” he continues.

“And a way to bridge creativity and tangible outcomes together.”

| ROWHOME MAGAZINE | January / February / March 2022

Particle is a new type of collaborative workspace where students work alongside innovative start-ups on real-world design challenges. Currently, six companies call Particle home. It is an innovative education environment that provides students with authentic engaging work experience. Since the area is separated from the seven floors of school, the 8th floor is like being at work in a corporate office. In addition to the various studios and technology centers, there is a full test kitchen that is set up for video productions to record the preparation of recipes. Several YouTube streamers use this test kitchen in their videos. Resources also are bridged to many college partners like Drexel University, Cabrini College and tech companies like Comcast and Apple Inc.

Cafe Vine is a space just off the main lobby with a coffee bar and dining tables for students and guests to eat. A group of dedicated students in the program have developed their own products and manage a strategy for turning them into a success. They have established their own coffee brand by importing raw coffee beans

then roasting it themselves.

They boast of their reputation in whipping up the best gelato, too! To the front of the dining room is an open kitchen where students have been producing chocolate bon bons. Currently, they are only sold in the school, but come February 2022 (think Valentine’s Day!), bon bons will be part of a business plan to sell a more diverse selection of items to the public. The chocolates are very popular among students and the new presentations are intended to make great presents!

About String Theory Schools: String Theory Schools is a nonprofit organization offering a STEAM curriculum – science, technology, engineering, arts and math. With the unique blending of academic and artistic excellence, students are constantly involved in innovative thinking and problem solving with the goal of growing the next generation of creative leaders. String Theory Schools operates two schools in Philadelphia spread across four campuses, educating a total of 3500 students across four campuses. For further information, visit www. stringtheoryschools.org. PRH

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BY CHEF MITZI JACKSON ROBINSON

BUTTERNUT SQUASH QUESO

OWNER OF TWIST BY CHEF MJ www.chefmitzijackson.me

‘O Sole Mio Ristorante & Pizzeria Napoletana Family-owned & operated Authentic Italian Cuisine made from the finest imported ingredients

Old World Brick Oven Pizza

Daily Specials Book your table today.

We’ll do the rest.

250 Catharine Street Philadelphia

215.468.1689

Tuesday-Saturday: 11 am - 10 pm Sunday: 1 - 10 pm Parking Available Order online for Delivery & Pick-Up

osolemioitaliancuisine.com Let us Host your Private Parties & Funeral Luncheons Call 267.466.6721 for details

If you want a great dip for fall and winter, look no further. This is one of my favorite recipes.

INGREDIENTS ❍ 1 tsp extra virgin olive oil ❍ 1/2 cup finely diced red onion (about 1/4 of a medium sized red onion) ❍ 1 clove garlic, minced ❍ 12 oz frozen butternut squash puree or if you are feeling fancy, you can use fresh squash and purée it yourself in a food processor. If you do this, boil it in veggie stock

until it’s soft. Once cooled, purée in a food processor. ❍ 1 can (10 oz) fire roasted diced tomatoes and green chilies ❍ 1/2 tsp ground cumin ❍ 1/2 tsp chili powder ❍ 8 oz shredded cheddar cheese (or pepper jack cheese if you like it spicy)

DIRECTIONS If using frozen squash, make sure it’s completely thawed. If using fresh squash, follow the tips above. Meanwhile, heat oil in a large saucepan over medium heat. Add onions and cook for 4-5 minutes or until translucent. Add garlic and cook for one more minute or until fragrant. Add squash, tomatoes, cumin, and chili powder and bring to a boil over medium-high heat. Reduce heat to low and add cheese.

Stir until melted and serve immediately. Feel free to garnish with a couple of jalapeños and serve with your favorite chips for dipping.

Instagram: mj_thechef Phone: 856-900-0018

January

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PRHTHE MENU

The historic rebirth of one of Italy’s premier cafes

Authentic Italian on-line market & restaurant Mail Order Gelato Award Winning Coffee Luxury Chocolate Italian Olive Oils DOP Salumi & Formaggi Bath/Beauty * and more

1716 CHESTNUT STREET PHILADELPHIA, PA 19103 215.568.5600 W W W . G R A N C A F F E L A Q U I L A. C O M

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COURTESY OF DOM CONDO

FLATBREAD FRIDAY

F

domskitchen.com

riday night pizza is a well-known go-to dinner for many.

Whether it’s homemade or ordered from your favorite neighborhood pizza shop, it is an easy and fun way to help celebrate the end of a long week. To mix up this routine a bit, my daughters and I have started making

flatbread pizzas once or twice a month. It’s a special day that we have named Flatbread Friday.

Flatbread Friday is not so much about a recipe, but rather being fun and creative with whatever topping we decide to use for that day. We often come up with themed Flatbread Fridays revolving around a specific ingredient.

Some of our favorites have been Chicken (Buffalo chicken, barbecued chicken, chicken with feta and spinach) and South Philly (cheesesteak, crab gravy with shaved parmesan, meatball parm, and pulled pork with broccoli rabe, provolone and roasted red peppers). We always make sure to include a traditional flatbread with mozzarella and sauce, and a white flatbread with extra garlic! Our favorite is the prosciutto and arugula flatbread. Nothing better than oven crisp prosciutto!

First comes the Flatbread Instead of sharing a specific recipe, I thought it would be best to share tips and tricks on how to make your own flatbread pizza. First, you need the actual flatbread. There are no rules or regulations for this. You can buy a variety of flatbread shells

| ROWHOME MAGAZINE | January / February / March 2022

in the grocery store, usually in the bakery section. The shells could be rectangular or round, whichever you prefer. Even a Naan flatbread will work if you prefer. My personal choice is Brooklyn Bred Thin Pizza Crust.

Pick your Toppings The second tip is to go light on your toppings. Flatbreads are thinner than traditional pizza crust, so there is a good chance of the flatbread folding or breaking if you go too heavy on the toppings. When adding a sauce, such as traditional pizza sauce, Buffalo sauce or barbecue sauce, just a light coating will do the trick. The same goes for your toppings.

Whether they are chicken, vegetables, or meats, thin, lightly chopped or shredded pieces work well. Avoid big chunks.

Start the oven Preheat your oven. I prefer 425 degrees, which will cook your flatbreads in about 7-10 minutes. The best part of this is that you can make a variety, whether it is for a family of three or a party of 12. Put out a bunch of toppings and let your family and friends make their own flatbread. Then

slice them up and enjoy!

A few Suggestions Traditional - lightly brushed sauce, topped with shredded mozzarella and oregano

White - lightly brushed olive oil, topped with shredded mozzarella, grated parmesan cheese and garlic powder. You can also add pieces of prosciutto. Top with some arugula after the flatbread is cooked.

Pizzazz - thin slices of American or cooper sharp cheese, topped with hot banana pepper rings and thin sliced Roma tomatoes Cheesesteak - cooked thinly shredded pieces of rib eye steak, mixed or topped with shredded provolone and caramelized onions

Porchetta - cooked thinly shredded pieces of Italian style pulled pork on top of sliced provolone. Topped with bits of broccoli rabe and roasted red peppers

Buffalo chicken - cooked chopped pieces of chicken breast, either mixed with or placed on top of a thin layer of Buffalo sauce, topped with bits of bleu cheese PRH

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COURTESY OF MICHELLE SCHILHABEL

BBQ

SPARE RIBS

COURTESY OF PATTY JACKSON

EASY

Philly

MENU

This is one of my favorite recipes from my mom. As a child, I would get so excited when I’d see her get out the ingredients to make the sauce and our home would begin to smell like BBQ sauce. Coming home from school and opening the door to that scent was the best! It was the meal most of my siblings and I would request for our birthdays. And it was always the meal she made for Valentine’s Day because it was a “red” colored meal. It’s such a fantastic comfort food and will always be a favorite meal of mine, especially all the memories celebrating one another while sitting around the table enjoying this delicious meal.

CREAM CHEESE POUND CAKE “I love baking!

My mama taught me well!”

INGREDIENTS ❍ 8 oz cream cheese

MEAT ❍ 4 lbs of lean spareribs (or 2 1/2 lbs. of country style spareribs)

❍ Salt & pepper, to taste

SAUCE ❍ 1 cup ketchup ❍ 1 cup water ❍ 1/4 cup vinegar

❍ 1/4 cup Worcestershire sauce ❍ 1 tsp chili powder

❍ 1 tsp celery salt ❍ 2 tbsp brown sugar

❍ 2 sticks of butter, softened

❍ 1 1/2 tsp Vanilla

❍ 6 eggs

❍ 3 cups of sugar

❍ 2 tsp grated lemon peel

❍ 3 cups of White Lily

DIRECTIONS Preheat oven to 325 degrees F. Cream the butter and cream cheese together until smooth. Gradually add sugar and lemon zest. Gradually add flour.

Add vanilla. Pour batter into a well-greased and floured pan. Bake for an hour and a half.

DIRECTIONS Preheat oven to 325°F. Combine all sauce ingredients in a pot and bring to a boil (for 2 to 3 minutes). Remove from heat but stay close and stir occasionally to make sure the sauce doesn’t overboil. Prepare the meat by salt and peppering to taste. In a skillet or pan, brown both sides. Do not cook! As you remove from the pan, place into a 4 qt. roasting pan. Once all the meat is in the roasting pan, pour all the prepared BBQ sauce over the meat. Cover and bake at 325°F for 2 1/2 hours. Baste frequently. After 2 1/2 hours, remove cover and increase heat to 350°F for the last 30 minutes. Serve with rice.

self-rising flour

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PRHTHE MENU COURTESY OF LILLIAN HAAS

THE BEST

LATKES IN THE KNOWN UNIVERSE

2655 S. Juniper Street (corner of Juniper & Oregon Ave)

215-420-9494 We Deliver!

Sunday - Thursday / 6 am - 1 am Friday & Saturday / 6 am - 2 am Cheesesteaks Try our Buffalo Chicken Cheesesteak with our house made sauce!

Pizza

Classic / White / Sausage Long Hot / Upside Down / Florida Style Inside Out Try our White with Truffle Honey Breakfast Sandwiches Breakfast Pizza

And so much more!

Delivery also through

UberEats / DoorDash / GrubHub

INGREDIENTS ❍ 2 lbs Yukon Gold potatoes ❍ 1 large egg ❍ 1 medium onion

❍ 1 tsp. sea salt ❍ Peanut oil for frying

DIRECTIONS Wash potatoes well (or peel them if you want, but I never do), and peel onion. Grate potatoes and onion coarsely in a food processor, then empty them into a bowl. Replace the grating disk with the metal blade, put the potatoes and onion back in. Pulse a few times to chop them slightly. (If you’re making 8 pounds of potatoes, as I often do, you will have to do this in batches.)

Put the potatoes and onion back in the bowl and cover with cold water. Let them soak for a little while. (How long? How long do you have? I do it differently every year and the latkes are always magnificent, so the exact length of time can’t be important.)

Put a fine-mesh strainer over a new bowl and add the potatoes and onion and the water they’ve been soaking in. Squeeze small handfuls in a tea towel or ricer (over the bowl – don’t lose the water!) until they are as dry as you can possibly get them.

Put the dry potatoes in another bowl. This part takes forever. Do not skimp on it. Do not get tired of squeezing and decide that a little water really won’t make a difference.

Once all the potatoes are nice and dry and all transferred to the clean bowl, you’ll be left with a bowl of starchy water. Disturbing it as little as possible, pour the water off slowly and carefully. You want

the potato starch that has settled on the bottom of the bowl. Once the water is gone, you can even pat the starch dry with a paper towel, if you want to go all out.

Scrape up the now-dry potato starch and mix it with the potatoes and onion, taking care to distribute it as evenly as you can. Beat the egg lightly with the salt, then mix that in, too.

Heat about 1/4-inch of peanut oil in a skillet to somewhere around 365–375 degrees. (I use an electric skillet to make it easier to reach and maintain a consistent temperature.

I highly recommend this.) Add a quarter-cup (or more or less, if you prefer your latkes a different size) of the potato mixture, press down with the bottom of the cup (or a spatula) and fry till brown (or however you like your latkes, but if you don’t like them brown, you’re wrong), then flip and make the other side equally brown. Drain on paper towels. As the oil gets used, replenish it and wait till it gets hot again.

They’re best served as soon as they’re cool enough to eat, but you can keep them in the oven at 200 for a while if you’re cooking for a crowd. You can also cool them completely on a wire rack and freeze them, then reheat at 350 degrees. They’re still good that way, but not as good. PRH

ORIGINAL RECIPE FROM JEWISH COOKING IN AMERICA BY JOAN NATHAN; MODIFIED OVER MANY YEARS BY ME.

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COURTESY OF MARIA MERLINO

This is the perfect recipe to use up all those cans of corn you got on sale. Depending on your taste, make it sweet or savory!

CORN

INGREDIENTS ❍ 1/4 cup butter, softened to room temperature

❍ 1 can cream-style corn

❍ 2 large eggs ❍ 1/4 cup butter, melted ❍ 8 oz container of sour cream ❍ 1 can regular kernel corn, drained (or you can use frozen)

❍ 1/4 cup of sugar for sweet or 1/4 cup of shredded hot pepper jack cheese for savory (or omit all together)

PUDDING

❍ 1 box of Jiffy cornbread mix

DIRECTIONS

MENU

Preheat oven to 350 degrees. With the softened butter, spread an even layer all around the sides and bottom of a 9x13 casserole dish. Set aside. Place eggs in a large bowl and beat slightly. Add melted butter, sour cream, creamed corn, whole kernel corn, sugar or cheese. Using a rubber spatula, combine ingredients well. Add cornbread mix and stir until mixed into a smooth batter. Pour into the buttered casserole dish.

Bake uncovered 45 to 50 minutes. The casserole should have golden edges and the middle should be firm to the touch. Insert a knife or toothpick into center. It should come out clean. Serve warm.

January

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PRHTHE MENU COURTESY OF JANE ROSER

LEBKUCHEN COOKIES

BRAISED

One of my favorite memories in Germany was our family outings to the Christkindl Markets in Munich. Our parents would treat us to fancily decorated lebkuchen cookies and marzipan candies. We still find these traditional holiday treats in our stockings every Christmas. Lebkuchen is a gingerbread cakelike cookie that dates back to the 13th century. Enjoy these with a steaming cup of coffee or Gluhwein (mulled wine).

Philly

INGREDIENTS ❍ 3 cups flour ❍ 1 1/4 tsp nutmeg ❍ 1 1/4 tsp cinnamon ❍ 1/2 tsp baking soda ❍ 1/2 tsp cloves ❍ 1/2 tsp allspice

❍1 egg ❍3 /4 cup brown sugar ❍1 /2 cup honey ❍1 cup dark molasses ❍1 /2 cup slivered almonds (optional)

FOR THE GLAZE ❍ 1 egg white, lightly beaten ❍ 1 1/2 cups powdered sugar ❍ 1/2 tsp lemon peel

❍1 tbsp lemon juice ❍P inch of salt

DIRECTIONS

MENU

Stir together dry ingredients. In a separate bowl, beat the egg. Add in the brown sugar and beat until fluffy.

Add the honey and molasses; stir until combined. Add dry ingredients to the mixture and stir until combined. Stir in almonds if used. Chill overnight.

Preheat the oven to 375 degrees. Roll the dough on a floured surface into a 14-inch square. Cut into 3 ½-2-inch rectangles or use cookie cutters to form into shapes (I like stars or hearts). Place the cookies two inches apart on a greased cookie sheet and bake for 12-14 minutes. Cool on a wire rack.

To make the glaze, combine all ingredients and mix well. Brush onto cookies while they are still warm.

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RED CABBAGE My family lived in Munich, Germany, from 1978-1982.

I loved the Christmas traditions there – the magical Christkindl Markets, St. Nicholas leaving candy in our shoes, gorging on beautifully decorated lebkuchen and of course, the Christmas Day feast. My dad always cooked a goose (he still does), stuffed baked potatoes and red cabbage (rotkohl in German). The red cabbage recipe he uses comes from the Time Life Foods of the World cookbook series, “Cooking of Scandinavia,” but you’ll also find it on German dining room tables.

INGREDIENTS ❍ 1 medium head of red cabbage ❍ 4 tbsp butter, cut into small pieces ❍ 1 tbsp sugar ❍ 1 tsp salt

❍ 1/3 cup water ❍ 1/3 cup white vinegar ❍ 1/4 cup red currant jelly (you can use just about any kind of fruit jelly) ❍ 2 tbsp grated apple

DIRECTIONS Preheat oven to 325 degrees. Remove the tough outer leaves of the cabbage, then cut it in half. Lay the flat sides down on a cutting board, cut away the core and chop the cabbage finely. You should have approximately 9 cups of cabbage. Combine the butter, sugar, salt, water and vinegar in a 4-5-quart casserole dish and cook over medium-high heat. When it comes to a boil and the butter has melted, add the shredded cabbage, and toss thoroughly. Bring to a boil again. Cover and place in the oven for two hours. Check the liquid level occasionally and add a little water if it seems low. About 10 minutes before the cabbage is finished braising, stir in the jelly and grated apple, and return to the oven. Serve hot.

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Tony “Papa Luke” Lucidonio Founder, 1992

39 East Oregon Avenue Philadelphia, PA 215.551.5725 Get the real taste of South Philly online:

www.TonyLukes.com

PRHTHE MENU COURTESY OF CAFFÈ IDA

Arra të Mbushura me Fik

ALBANIAN DRIED FIGS STUFFED WITH WALNUTS

This traditional Albanian dessert features two of Albania’s main agricultural delicacies – figs and walnuts.

INGREDIENTS ❍ 1 lb of dried figs ❍ 2 cups of water ❍ 16 shelled walnuts or one for each fig

❍ 1/2 cup sugar ❍ Handful of chopped walnuts for garnish (optional)

DIRECTIONS Cut off hard stems of the figs. Cut an X in the opening of each. In a pan that will fit the figs, arrange them cut side up. Add the water. Cook over medium heat until figs soften, about 10 to 15 minutes. Remove figs and place on a serving dish. To the remaining water, add the sugar. Stir constantly over medium heat until a thick syrup forms. Remove from heat. Put a walnut in each fig. Drizzle syrup over the figs. Serve warm or cool.

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COURTESY OF LOMBARDI’S PRIME MEATS

STUFFED PORK TENDERLOIN

www.lombardimeats.com B E E F / P O R K / P O U LT R Y / V E A L / L A M B / P R E PA R E D F O O D S

with MUSHROOM AND BACON FILLING

Anthony, Vince & Vincent “Three generations; a team that is a cut above the rest.”

INGREDIENTS ❍ 1 1/2 lbs pork tenderloin

❍ 1 sprig fresh rosemary

❍ 4 tbsp olive oil, divided

❍ 1 1/2 tsp salt, divided

❍ 2 slices bacon, chopped

❍ 1/2 tsp black pepper, divided

❍ 6 oz baby bella mushrooms, thinly sliced

❍ 1 garlic clove, minced

1801 Packer Avenue / Philadelphia, PA 19145 P: 215.940.2211 / P: 215.334.1212 / F: 215.940.2210 Photo by Andrew Andreozzi

❍ 1/4 cup fresh parsley, chopped, plus more to garnish

❍ 1/2 of a small onion, chopped fine

DIRECTIONS

MENU

Preheat oven to 400˚F. Prepare pork loin by removing the silver skin. The silver skin is the white fibrous membrane that does not break down.

Slide a sharp knife under the membrane and run it in one direction just under the silver skin. Be careful not to trim away meat. Now, cut the tenderloin down the long way, to about halfway through and open like a book. Cover with plastic wrap and pound to a half-inch thick. Refrigerate.

Over medium heat in a cast iron skillet or other oven-proof pan, add 2 tbsp of oil and the chopped bacon.

Cook until browned, about 3 to 4 minutes. Add sliced mushrooms, rosemary sprig and chopped onion and sauté until soft, about 5 minutes.

Remove rosemary sprig. Add garlic, parsley, 1/2 tsp salt, 1/4 tsp black pepper. Cook for a minute, while stirring constantly. Transfer to plate.

Remove tenderloin from the refrigerator. Spread mushroom

mixture evenly over the surface of the tenderloin, leaving 1/2” at the borders. Roll tightly starting with the long end (hot-dog style) and secure the ends with 6-7 thin bamboo skewers. Poke skewers through parallel to each other to create a flat cooking surface. Cut off excess skewers. You can also use kitchen twine to tie meat together.

Do not use toothpicks. Sprinkle 1 tsp salt and 1/4 tsp black pepper over the top. Heat the same skillet over medium heat and add 2 tbsp oil. Once oil becomes hot, place tenderloin in the skillet and sear, turning every 2 minutes. Do this 3 or 4 times. Transfer the skillet with the tenderloin to the oven. Bake for 18-20 minutes or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing. Brush with remaining pan drippings and garnish with chopped parsley. Serves 6.

1805-07 Washington Ave Philly, PA 19146 215.546.2233 OPEN 7 DAYS A WEEK

W W W. C H I C K S P H I L LY. C O M Large selection of CRAFT BEERS available for Dine In or Take Out. Signature Cocktails. Wine. Spirits.

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• BREAKFAST • LUNCH • DINNER • PIZZA • BRUNCH • LATE NIGHT Delivery • Eat-In • Take-Out

January

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PRHTHE MENU COURTESY OF NICOLE WILSON

POOR MAN’S TUNA

COURTESY OF ALLY YABLONSKI

HALUPKI {STUFFED CABBAGE}

CASSEROLE

INGREDIENTS ❍ 1 large head of cabbage

❍ 2 tbsp of ketchup

❍ 2 lbs of 80/20 hamburger mix

❍ 1 tbsp of minced garlic

❍ 2 cups of uncooked rice

❍ 1 8 oz can of tomato sauce

❍ 1/2 of a choppedup onion

❍ 2 cups of tomato juice

Philly

Sprinkle with salt & pepper

DIRECTIONS

MENU

Freeze the cabbage overnight. Take the cabbage out in the morning and let it thaw. This will cause the individual leaves to come off the head easier. Before you start to peel the leaves, cut out the core. You don’t want the hard stems in your rollup. Grab a large, deep casserole type of dish to bake in. Pour tomato sauce in the bottom of the pan.

Take a cabbage leaf and add about a palm-sized portion of the hamburger mix, garlic mince and rice in the center, then roll up the leaf like a burrito. Sprinkle with salt and pepper. Start lining the pan with them. Once all the rollups are finished, pour the tomato juice over the top.

Cover with aluminum foil and bake at 365 degrees for 2 hours.

My Nana used to make this for family gettogethers. We grandchildren loved it! I never realized it wasn’t a common thing until I was a teenager and had a friend along!

INGREDIENTS ❍ 1 box elbow macaroni

❍ 1/2 block Velveeta cheese, sliced

❍ 2 cans (6.5 oz) tuna

❍ Ketchup

DIRECTIONS Preheat oven to 375 degrees. Boil and drain noodles, place in a glass cake pan. Evenly distribute tuna over top. Pour ketchup over tuna. Place sliced Velveeta evenly over the entire concoction! Bake 15 minutes or until cheese is bubbly and melted. For an optional taste, add in peas.

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COURTESY OF SHAYNA WOLFSON

LOCHTEN KUGEL

This recipe has been passed down in our family from my great grandmother. A Jewish holiday is not complete unless Lochten Kugel is on the table. It’s always a hit with everyone around the table (Jews and nonJews alike!) and if you’re lucky enough to have leftovers, it’s great reheated! Since it’s delicious reheated, it’s a good side to prepare ahead of time. It can save you sanity the day of the big meal.

INGREDIENTS ❍ 1 12 oz bag of wide egg noodles ❍ 16 oz sour cream ❍ 8 oz cottage cheese ❍ 8 oz cream cheese

❍4 eggs ❍1 /4 cup sugar ❍C orn flakes and a pad of butter (crushed, enough to cover top)

DIRECTIONS Preheat oven to 375 degrees F. Make egg noodles according to package directions. Mix the noodles with all ingredients except corn flakes and butter. Pour mixture into casserole dish (about 9 x 13). Crush corn flakes and butter in a Ziplock bag and sprinkle over top. Bake for about 1 hour and 15 minutes. Top should be crunchy.

BUILDING THE GREATER PHILADELPHIA REGION FOR OVER 100 YEARS

January

2101 Penrose Avenue Philadelphia, PA 19145 www.pagnes.com

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PRHTHE MENU

BY LOU PINTO

“ANTNEY’S” GRUB

Weddings, Banquets, & more...

2401 South Swanson Street Phila. 19148

267.861.0391

w w w. i a t s e b a l l r o o m . c o m

Yes, that’s how we say it in South Philly…

A latecomer to the Cheesesteak Capital of the World, Anthony Renzulli started making his “grub” in the back of Grumpy’s Tavern because he had “nothing going on” and wanted to put his skill of creative cooking to work.

He eventually opened his first Antney’s Grub at 9th and Oregon Avenue in South Philly, and then grew into a larger location at 13th and Oregon. This past summer, he opened an Antney’s Grub location in North Wildwood to much acclaim and recently celebrated the grand reopening at Antney’s original location at 9th and Oregon.

Renzulli’s cheesesteaks rank with the best, not only in South Philly, but in the entire Delaware Valley. In 2018, he came in third in the Philadelphia Business Journal’s best cheesesteaks list. Antney’s other unique sandwich combinations and large selection of burgers, cutlets and hot dog styles also make the restaurant a place you have to stop by at some point! Where most restaurants have variations of their

BUSINESS SPOTLIGHT

LIGHTS. CAMERA. MANGIA!

cheesesteaks, Renzulli goes above and beyond by offering sandwiches like The Filcrabagus - a steak with crab meat, Antney’s special sauce and melted American cheese. Or try The Chicken Crab A$$ - a chicken cheesesteak with crab meat, Antney’s special sauce and melted American cheese. Renzulli also has a sandwich on the menu created by Joe Gannascoli, aka Vito Spatafore from The Sopranos. “Da Vito” is a sandwich you can’t refuse.

Three creations that make Renzulli especially proud are his awardwinning homemade meatballs, the roast pork sandwich, and his Frab Fries. Most places have a choice of one meatball sandwich, but at Antney’s Grub, you get a choice of up to six different ways to enjoy them!

The roast pork is Renzulli’s own special recipe. His “Frab Fries” are made with a topping of real crab meat and Old Bay seasoning, with some Antney sauce on the side.

Renzulli thanks everyone that has patronized and supported Antney’s Grub over the years.

Whether you’re in South Philly or North Wildwood, head on in and “Getcha grub on!” PRH

ANTNEY’S GRUB IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

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COURTESY OF ANDREW PEARCE

HUGO’S FROG BAR CHOP HOUSE

&

CRÈME BRÛLÉE Executive Chef, Hugo’s Frog Bar & Chop House at Rivers Casino Philadelphia

Try Hugo’s indulgent crème brûlée right in your kitchen with this simple recipe that’s sure to please you and your guests. Yields 6 servings.

INGREDIENTS ❍ 48 oz heavy cream ❍ 13 oz sugar

❍ 2 oz vanilla extract ❍ 10 egg yolks

DIRECTIONS Combine the cream, sugar, and vanilla in a pot and bring to a boil. Put the egg yolks in a bowl and add half of the cream while mixing to temper the yolks.

Add the remaining cream and let sit for 5 minutes.

Skim off any froth on top of the custard. Pour into the brûlée dishes and bake at 250 degrees for 2 hours in a water bath. Put in refrigerator and let cool. Once custard is cool and set, top with sugar. Use a crème brûlée torch (or the broiler in your oven) set on high to heat the sugar until a brown sugar crust is formed.

RIVERS CASINO PHILADELPHIA IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) MAGAZINE BUSINESS NETWORK.

January

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PRHTHE MENU COURTESY OF KERRI-LEE MAYLAND

KERRI-LEE’S NORTH CAROLINA

BBQ PULLED PORK

The Perfect Football Food

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A few stops before I started anchoring in Philly, I worked in a small TV News Market in Maryland near the Chesapeake. It had major Southern cuisine influence, which makes sense, since it’s south of the Mason-Dixon line. That’s where my love of Old Bay and blue crabs was realized; old fashioned Southern chicken and dumplings; and my mouthwatering craving for North Carolina BBQ was solidified.

If you are thinking rich, honey-sweetened, thick brown sauced deliciousness— erase that image and think again. Replace it with a vinegary tang balanced by a hint of light brown sugar, heightened with the heat of red pepper flakes, and awakened with a touch of salt.

Some add ketchup to this recipe, and while this Canadian puts it on everything she can possibly think of, this

recipe is one I don’t cross-pollinate with Heinz. I keep it clear and pure.

I first stumbled upon this recipe on a lunch break at Delmarva 47 News.

There was the cutest little gourmet restaurant that opened next to our “downtown” studio, and on a whim, I ordered their NC BBQ Sandwich only to realize pretty quickly, my life had just changed. Profoundly.

The flavor was nothing I had ever tasted before. In a word— delectable.

I’ll never forget that first bite, and the freshness of the lettuce and tomato combined with the warm crusty roll, and the tangy spicy pulled pork. The experience left me speechless, which is saying a LOT for a news anchor. I have re-lived that moment again and again, and I’ve been chasing that high ever since.

There are LOTS of versions of this recipe. Here’s mine and what you’ll need to make it.

INGREDIENTS ❍ Large jug of Apple Cider Vinegar— enough to pour over the pork to cover it entirely ❍ Your favorite rolls

DIRECTIONS I am a bit of a “pinch here and a dash there” kind of chef, so do this recipe to your personal taste. Like it hot? More pepper flakes, and maybe some hot cayenne sauce. Like it salty? More coarse sea salt! Want to serve more portions and people? Go bigger on the meat and buy more buns.

I set the slow cooker to correspond with whatever I am cooking this for. If I have hours to spare, I go long and low, and set in accordance to how big the pork butt is. If I am in a hurry, it might be 4 hours on high and a smaller cut of pork.

Once the pork is cooked - and you’ll know - take it out of the slow cooker, put it in a bowl, and use two forks to shred the meat into strips and strands. Don’t mush it up; leave some big chunks. Plating is straight forward at this point. Turn on the football game (E-A-G-L-E-S IGGLES!!!!!) or set up your tailgate. Open a bun, grab a pinch of the meat with tongs, layer some lettuce and tomato, maybe onion, take an extra spoonful of the vinegary sauce, and pour onto the sandwich, close it up and WELCOME TO YOUR NEW WORLD!

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or hamburger buns ❍ 2 tsp crushed red pepper flakes ❍ 2 tbsp light brown sugar ❍ 1 1/2 tsp salt

❍ 5 lb pork butt (can vary)* ❍ Lettuce (optional) ❍ Tomatoes (optional) ❍ Onion (optional) ❍ And a slow cooker!

*Side note. My family is pretty picky about where meat comes from and how animals are treated, but once we establish a humane farm, we look for a Boston butt. That’s the cut of pork that comes from the upper part of the shoulder.

| ROWHOME MAGAZINE | January / February / March 2022

Happiness awaits, friends.

You’re welcome.

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COURTESY OF JULIA MANCINI

BAKED CHICKEN BREAST IN SAN MARZANO TOMATOES With sundried tomatoes & baby spinach

INGREDIENTS ❍ 4 chicken breasts ❍ 5 or 6 cloves of fresh garlic, chopped ❍ 2 shallots, chopped ❍ 2 tsp kosher salt ❍ Ground black pepper, to taste ❍ 3-4 tbsp olive oil ❍ 1/4 tsp of Cayenne Pepper

❍ 1 tsp granulated garlic ❍ 1 28 oz can of San Marzano tomatoes ❍ 1 bag of baby spinach ❍ 1 small bag of sundried tomatoes (Julienne cut) ❍ 1/4 cup of white wine (I prefer Chardonnay)

DIRECTIONS

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Preheat oven to 425 degrees. For this recipe, I work with two sauté pans and a baking dish. Pat your chicken dry with paper towels, cover it with a piece of cellophane and pound it several times. Season the chicken breasts generously with salt and pepper. Leave them on the counter while your sauce is cooking. Start your sauce by heating 3-4 tbsp of olive oil for one minute. Add the chopped garlic and shallots. Sauté until translucent, but not brown. Add the San Marzano tomatoes (with a wooden spoon, break down the tomatoes). Fill 1/4 of the empty can with water and add to the sauce. Add salt. Keep this on low for 20 minutes until a small boil and add the sundried tomatoes. Add white wine, turn up the heat and let it reduce by half for 3 minutes. Toss in the bag of spinach. Lower your heat to simmer and keep stirring. Meanwhile, in the other sauté pan, sear chicken breasts 4 to 5 minutes on each side. Season with cayenne pepper and granulated garlic. Layer the bottom of the baking dish with the sauce. Place seared chicken breasts in the dish and cover by pouring the remainder of the tomato sauce over the chicken. Cover with foil and bake for 25-30 minutes.

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Anthony & Christina Pizzi Our Dreams Came True at Franklin’s View by Joe Volpe

PRH Brides Guide

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| ROWHOME MAGAZINE | January / February / March 2022

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Hello Brides Guide readers! As we quickly approach this next spring season, Cescaphe is proud to introduce you to our second exclusive outdoor venue in the heart of Philadelphia. I have recently had the pleasure of working with Christina Fazio and Anthony Pizzi, one of the first couples to experience this beautiful new location - Franklin’s View. I am excited to share the highlights of their special day and how being in the heart of Franklin Square made it all possible.

How did you meet?

We met at the Eagles away game in London, England. 3,546 miles away from home, our love for traveling and the Eagles finally brought us together.

We both knew it was something special on that first night. Anthony even joked about our “Italy wedding” the night we met.

How did the proposal happen?

One year of dating (and a lot of Eagles games) later, we returned to London to attend a wedding. On a walk in Hyde Park, Anthony popped the

question! It was the most magical moment with just the two of us. Anthony hired a photographer to capture the moment, so we have the memories forever.

Why did you choose a Cescaphe wedding?

Our original wedding was planned in Italy. When we canceled due to the pandemic, there was only one company we trusted and that’s Cescaphe. We both attended many weddings at all their locations. They have a reputation of being the best for a reason.

We put our full trust in Cescaphe to make our

dreams come true and they exceeded our expectations.

What was your favorite part about wedding planning?

We did everything together.

Even with rescheduling, we had so much fun because we did it together. Our family suffered a tough loss, this year. Planning the wedding really brought everyone so much happiness.

What was your favorite part of your wedding?

There was so much love in that room that night.

The energy was absolutely electric. You could feel it.

I don’t think there was a dry eye in the house. It was truly magical. Also, our first dance was “Gravity”

by John Mayer. We dance in the kitchen every night to it while we cook dinner, so it was really special to be able to dance to that song on our wedding night.

What did you do to make your wedding day extra special?

What advice would you give to future brides and grooms?

We made sure the details represented us as a couple. We had an ice sculpture of our dog, Pepperoni, and she was even actually there at the wedding!

We also added details including London flags and an Eagles themed cake. We made sure we were surrounded by everything and everyone that we love.

Make time on your wedding day for just you two. We made sure we carved out time to be alone. Leading up to the big day, you get so busy. It was really important to us to have those little special moments to take it all in. Also, ladies – pack multiple shoes.

CESCAPHE Credits Client Development Associate: Leah Robinson

Event Coordinator: Jessica Kerrigan

Event Manager: Jessica Kerrigan

Maitre D: Marsi Tushe

Head Server: Dom Presley

by JOSEPH VOLPE, Cescaphe.com

Cescaphe is a member of the PRH Business Network.

Ever keeping his eyes focused on the latest wedding trends, Cescaphe CEO/Chef Joseph Volpe is recognized as the area’s leading authority on ballroom bliss. With his innovative approach to the most important celebration of your life, his award-winning Cescaphe Ballroom, Tendenza, Vie, The Down Town Club, The Water Works and The Lucy combine a captivating ambiance with exquisite cuisine for an unforgettable experience.

Visit cescaphe.com or call 215.238.5750.

VENDOR CREDITS Venue: Franklin’s View

Band/DJ: FM Band

Florist: Connie McAllister Flowers

Photographer: The Kruks Photography

Décor & goods: Love Haus

Transportation: Cescaphe Trolley and First Class Rolls Royce Dress Designer/Dress Shop: Anne Barge/Kleinfeld’s Bridal

January

Accessories/Veil: Mari Mi Bridal

Hair: Alesha Narducci & Alexis Willard

Menswear Designer/Shop: Armen’s Custom Tailor

Makeup: Noel Pirolli, Kelly Pereira & Gina Stauffe

/ February / March 2022 | ROWHOME MAGAZINE | 73

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POLISH WEDDING TRADITIONS Embracing Polish-American heritage with a gothic, forestry twist

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by Rachel Porter photo by Nicole Milan aron and Alexandra (Ally) Yablonski blended tradition with Ally’s love of all things magical to create an enchanting yet honorary night for their celebration. Before the couple officially began planning their design, they knew their wedding date had to be on the 30th of October.

Ally believes in the tale that on Halloween and the day before, the veil between the living and the dead is lifted. Her father passed away years ago. She says they were so close; he was her other half. Aaron’s grandmother passed away a few months after Ally’s father. And during the pandemic, they also lost a good friend.

“It was a day for everyone to be there, even if it wasn’t physical,” Ally says.

To honor their loved ones, they included the color purple in memory of Ally’s father. Ally and her sister also incorporated a special dance in their father’s honor. They used a rolling dough apron that belonged to Aaron’s grandmother as part of a traditional apron dance, and their ceremony was held at the same Church where Aaron’s parents were married.

Aaron’s grandmother was the matriarch of his family, so when Ally wore her apron during her dance, she felt overwhelmed with emotion. The dance involves a lace or delicate fabric apron

passed down for the bride to wear during her dance. For six minutes, the bride dances the Polka and guests put money in her apron.

Aaron’s grandmother’s apron was a beautiful lace design with a border of blue vines and pink flowers.

Altered fairies, ‘Earthy’ colors, dark cottagecore vibes mixed with romance and the apron dance were all part of making their special night memorable. Aaron knew Ally had a love for fairies and forestry with an edgier spin to it. He helped accentuate that style while he built from scratch the centerpieces, the cake stand, the cupcake display, the seating chart and table markers.

“We made the wedding very us,” Aaron says.

The two love birds met through their high school’s German club.

Sparks were instant but they remained best friends until two days before Aaron left for his freshman year of college. That’s when he decided to ask Ally out. Aaron said he always knew he wanted to marry Ally and 10 years later, they walked down the aisle together. PRH

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t ing a r b e l Ce ARS!

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Bella Angel Bridal Hair & Makeup

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by VICTORIA DIPIETRO

www.bella-angel.com

ARE YOU LOOKING TO SPICE UP YOUR MAKEUP ROUTINE? I bet you are! In the makeup world, what’s happening now revolves around a seasonal shine iridescent finishes, gems, glitter, and rhinestone sparkles. You may want to jump on for a quick ride.

I’ve discussed facial “sparkle” in past articles, and it’s even more popular now. As I always say, it doesn’t hurt to try something new.

It’s only makeup and washes off.

In this case, it peels right off.

Try some stickers!

color, size, and design that best suits you. I purchased 12 sheets with different designs for $13 and now I have a color to match each outfit for the next several years.

These gems are fun and will dress up my face to accent any outfit.

Maybe holographic eye jewelry is not your thing. In that case, the new Urban Decay™ NAKED™ Honey Palette is perfect! You can create the simplest eye look to the most dramatic. I suggest that everyone has that shadow palette in your kit.

If you’re looking for something with more color for the winter and spring months, UD just came out with the Naked Cyber Palette.

Prep your eyes before using a shadow with UD Primer Potion™. This little product is a makeup artist’s best kept secret (shh!) and will create major staying power. Next, choose three colors for your eye look. I always choose a matte color for all over and then I choose a color for the lid.

Next, I pick a deep color for the crease and outer corner. Add your favorite UD 24/7 eyeliner, mascara, and finish with UD All Nighter Setting Spray. I love Urban Decay because most of their products are vegan, and all their products are cruelty free.

As always, have fun.

Hopefully, these tips will generate some sparks to heat up the coldest winter nights!

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Victoria DiPietro, Bella Angel Bridal Hair & Makeup, is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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Winter Sparkles for Your Eyes

We used them in grade school notebooks and they gave us a thrill when we got one on our test from a teacher. You can find sticker eyeliner in all colors and foils.

The most popular is Holographic Cat Eyeliner. Hailey Bieber likes to wear “holo” eyeliner. She is young and adventurous, and of course, married to pop star Justin. With this makeup choice, however, there’s no long-term commitment at all, just a sticker.

These little touches are both bold and elegant. These delicate embellishments will enhance your eyes and your face for a more glamorous look. Celebrities like Ariana Grande, Angelina Jolie and Julia Garner are wearing them and look even more fabulous (if that is even possible).

You don’t have to break the bank with these stickers, either. Go to your local craft store and get the

We come to you!

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PRHMUSIC&ART LOCAL BAND SPOTLIGHT

VAN HALEN NATION Top Tribute Act Leaves Fans Wondering What Decade They’re In

A

by Matt Kelchner s far as how does it feel to perform a Van Halen set? I liken it to jumping out of a plane with a parachute,” vocalist Marc Moore coyly describes when asked about playing on stage. “It’s a total adrenaline rush with an element of euphoria and danger.” In most situations, a statement like this would be taken as outlandish or over the top. But when it’s about fronting the tri-state area’s premiere Van Halen trib-

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ute act, it’s right on the nose.

Van Halen Nation specializes in the David Lee Roth era of Van Halen. “Sorry, no Sammy era stuff here,” he adds. On stage, the band leaves no stone unturned when it comes to replicating the mid ’80s version of the legendary group. From the largerthan-life personalities down to the drum risers and hanging backdrops, the performances night after night leave fans wondering what decade they’re in.

Moore has mastered his ability to channel the energetic singer, jump splits and multi octave screams included. “I gargle with razor blades, crack a few jokes and drink a whole lotta Jack Daniels,” Moore jokingly says while detailing his pre-show process of channeling David Lee Roth. “Dave’s

stage demeanor is a natural state of being for me. It’s the acrobatics that are all alcohol induced.”

The love and admiration of Van Halen started for Moore back in the late 1970s when his brother introduced him to the band, just as they were beginning to hit the airwaves. “Their music took deep root in me and became the soundtrack of my life.”

Moore’s personal connections to the songs grew to the point of starting a band to replay them in his own light. After going through a few different iterations, a group was formed that was “torn from the same cloth,” as Moore puts it. “At the pinnacle of my career, I’ve finally found the right chemistry of musicians that replicate the Van Halen vibe the best.”

On stage and under the bright lights, Moore is backed by an

January

impressive roster of local musicians. He’s joined by young phenom Matt Stanley on guitar, longtime friend Pete Kamenakis on bass and the heavy hitting Chris Nerone behind the drums. Together, the brotherhood shared between the group is something that Moore proudly admits is one of the biggest drivers that sets Van Halen Nation apart from other tribute bands.

As we venture into 2022, Van Halen Nation has already filled out most of its schedule through the summer. One of the highlights that should not be missed will be the full blown “80s nostalgia night” at the Colonial Theater in Phoenixville on February 19th. The entire night will be MC’d by VH1s That Metal Show co-host Don Jamieson and will include a showing of the documentary of MTVs Lost Weekend With Van Halen.

Be sure to stay up to date on this show, all other future tour dates, recaps of previous shows and everything in between at vanhalennation1984.wordpress. com or on Facebook at www. facebook.com/vhnationsc. PRH

/ February / March 2022 | ROWHOME MAGAZINE | 77

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by Jane Roser

here’s a buzz in the air.

Post/Hardcore band theVision has just begun to dip its toes in the water but already has started making waves in the Philly music scene. Currently, theVision is a 5-piece band of friends from the Philadelphia area who all are looking to bring back the music they love. Nick Arnott leads the charge with his dynamic vocal style that could melt your heart and rip your face off at the

same time. Chris Sheldon (Bass Guitar) and Anthony Doria (Drums) provide the heartbeat of the group that is the rhythm section. Adding an allout assault of rawness and beautiful soundscapes are guitarist Alex Uy and Bill Emsley.

“These guys grew up with the same music that I love,” Arnott says. “Blink 182, Taking Back Sunday, Thrice. This stuff kind of died off around 2010. I want to bring back a revival, but in a more mature, forward-thinking way; an empowered stance, but still talking about love and love lost.”

Mystical occurrences that defy explanation are also a theme of Arnott’s songs, including a particularly personal one called “Ghost Bronco.” When he was 21 years old, Arnott tragically lost his dad Ron. “He was my best friend. My dad was so sup-

MUSIC

PhiladelPehia Rowhom Magazine

portive and really believed in me. When I was six or seven years old, I woke up freaking out and crying, worried about my parents dying. My dad comforted me and said when the time comes for him to leave this world, if there’s another side, he’d be the first to let me know.”

One morning in October, Arnott woke up at 4 am after dreaming of a song. He picked up his guitar and recorded it on his phone, then decided to drive to the gym. “It was a cold, dark, misty morning,” Arnott recalls. “There’s a heavy fog and no one around. It looks almost ghostly. I came to a red light, the window is cracked, and I can smell gasoline and oil. My dad was a mechanic, so I started thinking of him and this red Ford Bronco he had. He loved that Bronco. It was his baby. All of a sudden, this Bronco - same color, year,

model as my dad’s - comes out of the fog and drives past me.

I just thought, huh, that’s cool, dad. I wrote “Ghost Bronco” in the next two days. It’s very special to me and it’s the song we open our shows with.”

At an open mic, a fan told Arnott he should consider recording their song “10 Years in the Making” and handed him a business card for Drowning Fish Studios. Soon after, Emsley suggested they enter a contest to win studio recording time.

The studio holding the contest?

Drowning Fish Studios. “The synchronicity was astounding,” Arnott says, “so we recorded “10 Years in the Making” the day before the contest deadline and wound up winning.” The band will return to the studio in 2022 to record some new songs.

Arnott enjoys the connection he feels with the audience when playing shows in Philly.

“It’s a good music town and people give you honest feedback. Philly makes you be your best and the passion bleeds through our music.”

Follow theVision for updates on their live shows on Instagram at @thevisionband. PRH

Info@gohomephilly.com

| ROWHOME MAGAZINE | January / February / March 2022

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I

STEPHEN SONDHEIM The Man who Changed Musical Theater

T H E AT E R

n late November, the theater community lost a giant. Composer and lyricist Stephen Sondheim died in his Connecticut home at the age of 91. If you have never heard the name Sondheim, you have surely heard his music and lyrics sung by all the greats like Frank Sinatra, Barbra Streisand, Bernadette Peters and many more. Maybe you have even seen one of his many shows without even knowing it - Follies, A Funny Thing Happened on the Way to the Forum or his debut show, for which he wrote the lyrics, Lenard Bernstein’s West Side Story.

Stephen Sondheim was born in New York City, but after his parents’ divorce, he moved to nearby Doylestown, Pennsylvania, where he attended George School, a private Quaker preparatory school (he wrote his first musical, By George, there). In Doylestown, he became close to another theater legend, Oscar Hammerstein II. Sondheim learned how to be a composer from Hammerstein by taking plays and writing songs for them. At first, according to Sondheim, he wrote what he believed Hammerstein would write. The Sound of Music composer told young Sondheim to write like himself, no one else. That he did, and in the process, Sondheim changed the American Musical, forever.

Instead of the happy, go-lucky shows his mentor was known for, Sondheim wanted to write something real, that showed real life. His shows examined marriage, death, madness, and so many other human emotions that the “Golden Age” of musical theater shied away from portraying. His lyrics and melodies are known for being some of the most complicated in the American Songbook. Take this alliteration from A Little Night Music: It’s a very short road / From the pinch and the punch / To the paunch and the pouch and the pension / It’s a very short road / To the ten thousandth lunch / And the belch and the grouch and the sigh.

Who makes a singer perform that?

My relationship with Sondheim started in middle school when a group of friends introduced me to the live PBS version of Into the Woods. I was struck by not only the music, but the complexity of the lyrics. The depth of feeling and comment on the challenges of life, all told through fairy tales like Cinderella, Little Red Riding Hood and Rapunzel. I was in fourth grade, so I was still fond of fairy tales, but I had never seen them portrayed like that - dark but still uplifting.

In high school, my knowledge expanded, thanks to a summer camp called StageDoor Manor. Sondheim was the patron saint of StageDoor. Every camper loved and worshiped his shows because he spoke to them as artists, especially through his 1984 Tony Award-winning musical Sunday in the Park with George and the song, “Finishing the Hat.” It’s a song about creating something out of nothing and the importance of art.

The titan of musical theater liked to spread the joy of creating art and was known for helping emerging artists just as Hammerstein helped him. He was a teacher in his own right, helping anyone who wrote to him or sought his advice. There are YouTube videos of him teaching actors how to interrupt his songs and even a special teaching award presented by the Kennedy Center on his birthday in his honor. Sondheim corresponded with fans and budding artists up until his death.

The Sondheim effect can be felt in every hit musical. Jonathan Larson, the creator of the smash hit RENT, learned from Sondheim. Lin-Manuel Miranda, the creator of Hamilton, learned from Sondheim. Not in a physical class, but by listening to his music and taking note on how to express human emotion through song.

Who knows where the American Musical would be without Stephen Sondheim? I have solace in knowing I never have to find out.

There are a number of Sondheim shows you can enjoy right now.

In New York, there is a gender-bent version of his show, Company, playing on Broadway. In the movies, you can watch Steven Spielberg’s fresh, new take on West Side Story and On Demand, there is Disney’s Into the Woods, PBS’s Into the Woods and Sunday in the Park with George, and of course, Sweeny Todd. Locally, The Arden Theater will be putting on a production of Into the Woods in June. PRH

The Theatre Geek

by Marialena Rago

January

/ February / March 2022 | ROWHOME MAGAZINE | 79

PRHMUSIC&ART

MUSIC THEATRE PHILLY

by Brenda Hillegas

M

usic Theatre Philly is a professional musical theatre training ground for kids in Philadelphia with classes for preschoolers through 12th graders! Artistic directors/co-founders Mindy Baiada and Dann Dunn came up with the idea in 2013 when they noticed that although many theatre companies in town had classes for kids, no one was making

children’s theatre a primary focus.

MTP’s executive director, Tim Popp, is a performing artist, educator, and lifelong Philadelphian. Read below to find out what he’s excited about this season and where to start if your child is interested in shining on stage!

Q: For anyone unfamiliar with MTP, how would you define it?

T H E AT E R

A: Our tagline is, “A professional training ground for the performing arts,” which I think sums us up pretty well. We offer classes in singing, dancing, and acting for kids of all ages and abilities taught by real working artists. We produce shows for the community starring young actors. We’re the home away from home for the theatre kids of Philadelphia. In every session, we strive to help students grow as performers and artists.

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Q: What classes or themes are you most excited for this season?

A: Our classes this winter are so exciting and dynamic! Our theme is “To Infinity and Beyond: A season of adventure!” After almost two years of being stuck inside, we have put together a roster of classes that will spark the imagination of any student. My favorites are Disney Royalty and Showstoppers. You can’t help but smile when you hear the students belting out some of the best Disney and Broadway songs!

Q: Can you tell me a bit about MTP Presents and what productions might you be considering for summer or even 2023?

A: Our MTP Presents series is so exciting and unlike anything else in the city! MTP Presents is our production company for young actors ready to

| ROWHOME MAGAZINE | January / February / March 2022

step into the spotlight. Professional directors, choreographers and musicians will lead young actors through the entire process of putting on a show. From auditions to rehearsals, to wearing costumes and building sets, the experience concludes with a performance on stage at the Arts Bank Theatre at UArts. We have two shows planned- Disney’s 101 Dalmatians Kids! for grades K - 3 and The SpongeBob Musical for grades 4-12. What sets MTP Presents apart from some professional or semi-professional shows is that experience is rooted in education. Our directors are also teaching artists, so they are not only aiming to put on a lively and entertaining show, but they are also equally invested in the growth of each young actor.

Q: What programs can prospective students look forward to in spring?

A: Spring classes begin on March 20, 2022, and last 8 weeks. The class schedule will remain the same as our winter schedule, but the content of each class will change. For example, on Monday afternoons in both sessions, we offer “Showstoppers”- a singing and

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dancing class for 3rd to 6th graders.

The winter session theme is “Classic Broadway”- students learn songs from standards like Gypsy!, Grease, and 42nd Street. The spring session will be “Broadway Now” where students learn songs from the shows on stage right now. That way, class stays fresh for students who sign up for both sessions, but new students joining in the spring won’t be behind.

Q: It’s never too early for parents to consider summer camps for their children. Tell us about camp for 2022!

A: Summer camp runs for 12 weeks starting on June 13 with a different theme every week. In past years we have had themes like “Classic Disney,” “Dancing Kweens,” “Heroes & Villains” and “Broadway 101.” The campers spend their days learning songs and dances, playing theater games and developing other theatrical skills. Each week culminates with a showcase on Friday afternoon. We will announce our themes by early February.

Q: What classes would you recommend for a child interested in trying theatre for the first time?

A: The perfect classes for first-time theater students are Disney Royalty (3-5 year olds) and Broadway Dance Party (K-2 grade). The teaching artists introduce fundamentals of dance like rhythm and coordination, and fundamentals of acting like expressing emotions through movement and using your imagination.

Q: What are some of your favorite Disney and/ or Broadway shows?

A: I’ve been a theatre kid for as long as I can remember. Like most fanatics, Disney movies were my entry point. I grew up in the ‘90s so I was always singing songs from The Little Mermaid, Beauty and the Beast and Aladdin. In high school, I discovered Rent and I was hooked on musical theater. My all-time favorites are Wicked, Hairspray, Ragtime, and anything by the late great Stephen Sondheim (especially Into the Woods and Gypsy).

You can imagine how starstruck I was when I found out that Mindy performed in the 2008 revival of Gypsy starring Patti Lupone!

Pat & Anna Scioli

Q: What challenges have MTP faced in keeping everyone safe? What safety measures are enforced?

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A: COVID-19 has had such a profound impact on the performing arts. Singing, dancing, and acting as artforms are not meant to be socially distanced or masked. They rely on connection and togetherness. However, they also rely on creativity and improvisation - skills we all needed to get through the past two years.

We found creative ways to teach that prioritized CDC guidelines and quality education. All students and teachers are masked in our facility. We do temperature checks at the door. We have floor markers to keep everyone socially distant. We limit who can be in our building (only students and teaching staff). Our director of education, Julianna Babb, has done an exceptional job of following CDC guidelines and setting classroom protocol to ensure everyone’s safety.

1744 E. Passyunk Avenue 215.334.0990

Q: Classes at MTP are designed to build confidence, respect, and teamwork in young artists.

In what ways do the programs accomplish these goals?

A: Theatre is really the perfect activity to develop these skills.

We encourage students to take risks, support each other and stay focused on their goals. The curriculum for each class is designed to challenge our students so they are always trying something new and pushing the boundaries of their potential. Our incredible teaching artists inspire students to jump in and participate. And it’s not uncommon to hear applause roaring from our studios when the class masters a dance routine, or a student nails their solo! We live by the old mantra “there are no small parts!” Class sizes are intimate, so every child has the opportunity to shine. Children learn firsthand the importance of teamwork during rehearsals. A show cannot come together without every actor doing their part and putting their all into the performance. PRH As of press time, some winter session classes were still open for late admission. Spring session registration opens in February.

Visit www.musictheatrephilly.com for details.

Monica DiDonato and Nadia Petruzelli, owners

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/ February / March 2022 | ROWHOME MAGAZINE | 81

PRHMUSIC&ART

45s Philly

My Country, ‘Tis of Thee Philly

T

Geno Thackara he more things change, the more we can see how they haven’t changed enough. The world of the early 20th century may seem unrecognizable in many ways (and not just due to technology), yet we’ve also seen how some features like discrimination haven’t gone anywhere. If it’s still tragically necessary for people to take to the streets and fight, the fight has also come a long way - and as always, music

MUSIC

and the arts have certainly played their part in helping that long arc of history bend toward justice.

When Marian Anderson was born into a Philadelphia family at the tail end of the 19th century, she was part of only its second generation to live completely out of slavery.

Her mother had worked as a teacher before coming to the city but was legally prohibited from doing that job, here, because she didn’t have a degree. (though white teachers without degrees were allowed) Of course, Anderson inevitably ran into the same walls throughout her life. Her talent for singing started emerging at age six, but she could only go through the normal courses at school because the family was too poor to afford music studies, as well. She learned her craft by singing in church choirs and the city’s amateur People’s Chorus, gradually earning a respectable amount from concerts, and singing for tips. The Philadelphia Music Academy would

82

have been her next step - except it was an all-white institution at the time and turned Anderson down because of her race, alone.

Nonetheless, talent gradually started winning out. By her twenties, her pure contralto was already famous and on the way to becoming legendary. Private lessons led to more performances and even a couple vinyl singles of African spiritual songs. Anderson made it to Chicago, New York’s Carnegie Hall, and eventually to further studies in Europe by the end of the 1920s. The next decade began with a period of traveling, training, and learning before she finally returned to the stage in London.

The ’30s had plenty of ups and downs, in no small part because of the racism that still pervaded the States when she returned home a few years later. However many places that welcomed her to travel and sing, there were just as many stops along the way that still turned away anyone with dark skin. It was

| ROWHOME MAGAZINE | January / February / March 2022

just a matter of time until prejudice and fame collided head-on.

By 1939, her reputation had grown enough that Washington D.C.’s Howard University invited her to perform on Easter Sunday, after which they realized there wasn’t enough space for the expected audience. Constitution Hall could have served the purpose, except that it was run by the Daughters of the American Revolution (DAR), whose rules - normal for the time - allowed white performers only.

It was one of those moments that drags a long-building clash straight into the spotlight. The outcry was that decade’s equivalent of a viral Twitterstorm spreading everywhere.

The NAACP jumped in with its own protest. First Lady Eleanor Roosevelt resigned from the DAR with some blunt and very public criticism. A handful of officials did some shuffling behind the scenes and finally arranged the perfect symbolic location for the performance, right in front of the Lincoln Memorial.

Anderson and pianist Kosti Vehanen walked out that Sunday to a crowd of 75,000, and before launching into a half-hour program of arias and gospel, they devoted two minutes to the nation’s unofficial anthem of “My Country, ‘Tis of Thee.” Most schoolchildren are familiar with the words (at least

the first verse, anyway) with their famously stirring paean to the land of freedom. Merely being sung by a Black singer in the capital of Jim Crow America, though, it suddenly became a subversive statement.

Anderson put all her dazzling operatic skill to use and gave the wellknown staple a new kind of fame.

There was a little extra note of inclusion in the first line of her performance, where “of thee I sing” became “*to* thee *we* sing.” It’s those small steps that add up to bigger ones. The concert became a landmark event whose fallout only opened the nation’s consciousness more and more. A few years later, Anderson came back to D.C. and was allowed to sing at Constitution Hall, after all.

It was the same momentum that led along a direct line to desegregation, the civil rights movement, and Black Lives Matter. Anderson’s oneof-a-kind voice helped her cross a couple more cultural color barriers and perform as a diplomatic ambassador throughout the world for decades more. By the time she passed away close to age 100, the world was full of things that had been unthinkable in her youth - and just as importantly, the example is still there to inspire any number of others to keep taking more and more of those steps as long as they’re needed PRH.

gohomephilly.com

The Birthplace of Freedom

Still Has a King.

9th & Passyunk Avenue

PRHGREENSP CE

Winter Blues?

Plant Some Berries on Your Windowsill

by BRENDA HILLEGAS Just because it’s wintertime doesn’t mean you can’t have a garden! Here are a few fruits, veggies, and herbs you can grow indoors to get fresh, home-grown tastes all year round. A small grow light and home soil test kit can be helpful.

For more tips and tricks, a simple online search will show you the best way to care for any particular favorite! Most are doable with the right care.

CARROTS can be grown in a container. Plant the seeds deep enough for the variety chosen.

ONIONS can be used in so many ways!

They easily sprout, regrow, and sprout again.

Place a small whole onion in a pot with potting soil and watch what happens!

HERBS like mint, basil, oregano, chives,

cilantro, mint, ginger, and rosemary can be grown in indoor herb gardens. A microgreen kit would be helpful for herb growing.

SPINACH seeds can be planted in pots about six inches deep. Keep wellwatered on a windowsill but make sure temps aren’t too hot or too cold.

BELL PEPPERS are also happy on a windowsill. They love the sun.

BROCCOLI! Two easy indoor variet-

ies are Waltham 29 and Dicicco. Try growing in a three-gallon pot and low light.

STRAWBERRIEs also do well in a pot

on the windowsill. Don’t let the soil get dry.

Check daily to make sure it’s always damp.

ORANGE, LIME, or LEMON TREES do well in plastic, clay, or ceramic pots.

Tip: Buy citrus potting soil at any home improvement store or garden center.

BLACKBERRIES need a pot at least eight inches deep and lots of sunlight. A grow lamp would be helpful for these berries.

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| ROWHOME MAGAZINE | January / February / March 2022

gohomephilly.com

PRHWRITERSBLOCK

to My Valentine Philly

I

by Josephine B. Pasquarello t’s Thursday, February 14, 1952. On my bedside table, there is a box wrapped in shimmery red paper and a silver velvet bow. As I reach to pick up the box and shake it, Michael takes both of my hands in his and begins to slowly kiss each one as he looks into my eyes. A very familiar warmth begins to spread through my body, and I see a small playful smile begin to spread across my husband’s face. This man knows me so well, we both begin laugh-

W R I T E R S B LO C K

ing at each other in a playful way.

He looks at me with his big beautiful brown eyes, the same eyes that sparkle just as strongly now as they did long ago. After 20 years of marriage, you would think the sparkle would have faded, but frankly, I believe his sparkle is even stronger now. Michael’s eyes glow in the dark when looking at me. We are still very much in love, and we enjoy being with one another.

As we watch the snowfall from our bedroom windows, our home feels safe and warm with Michael by my side. He kisses me and softly says, ‘I know one Valentine’s Day, you will be expecting something other than what’s in this box. I honestly can tell you this is my forever gift to you!’ I

smile because I know that what is in this box is magical for the two of us. I look at him with a knowing smirk on my face and I can’t control my loud laughter. He begins to laugh with me and says, ‘Ro, I know what you are thinking. So, please go ahead and unwrap the gift I bought for you.’

I am pulling the beautifully wrapped gift apart and there, underneath the paper, you can see the words, Chanel No.5. I turn and look at him and he has a mischievous look on his handsome face. I sweetly ask him, “Is this a gift for me or you?”

I know deep in my heart that this gift is for the two of us. But I will never say that to him. I want him to feel a trace of guilt that he gives me the same gift every Valentine’s Day. This perfume is not only his favorite, but mine as well, even after 20

years. We both start laughing at the same time. We are laughing so hard, now, we have to sit on the bed, so we don’t fall over. Michael makes my life happy and fun. Gabrielle ‘Coco’ Chanel had a superstitious belief in the virtues of the number five, which is why she chose the 5th scent sample presented to her by a Russian perfumer she hired to create “The scent of a woman.” Perhaps the number 5 does have some sort of power, however, for me, it’s the number 1. Michael is the first boyfriend I ever had and the only man I’ve ever been with. Michael is my one and only. Yes, for me, the number one is the most powerful number.

He gently, with both of his hands, holds my face close to his.

He kisses my forehead, cheeks and then my lips. I still quiver when he kisses me! He whispers in my ear, ‘Happy Valentine’s Day, baby!’

Then he begins to rub my stomach because in 5 weeks, I am giving birth to our 12th baby. I am thinking if I use this bottle of Chanel too soon, I am sure to be pregnant with baby number 13. So, for now, I will put this away for safekeeping.

January

I know many people, especially in our family, believe we are crazy with all the children. But that’s not how Michael and I see life. We feel the more babies we have, the more our home will be filled with love.

“If it were possible, I know Michael and I could go for another 20 years spritzing Chanel No.5 all over my body. I turn away but quickly turn back towards his face.

I want to tell him how happy I am that he has, again, given me a lovely gift. I kiss his lips and smile at the happiness I feel for our love.

I tell him, “There is no other for me than you.” I continue in a whisper, as I am looking deep into his loving eyes, “Happy Valentine’s Day to my true love.” I am sure Chanel had Michael in mind when she chose this scent. Her thought was to create a woman’s perfume that would encompass the scent of a woman and I believe she succeeded.

However, to Michael and me, this is not just the scent of a woman, it’s the scent of passion and true love. PRH Josephine B. Pasquarello JosephineBPasquarello@gmail.com

/ February / March 2022 | ROWHOME MAGAZINE | 85

Travelled

I

was recently involved in a hit-and-run on my way to a Sixers game. Quarter panel and bumper damage, so my car’s been in the shop for the past couple of weeks. They provided a very nice rental, but it is constantly beeping and blinking at me. I guess all the extra features are there to assist me in my travels, but I’m just not comfortable surrendering so much control to an automobile.

Learning to drive my parents’ 1975 Oldsmobile 98 Regency

W R I T E R S B LO C K

was quite the harrowing experience for the 16-year-old me.

That thing was so massive, using it for my driver’s test automatically qualified me for a CDL. The ride was smooth as glass, but it was wider than most city streets and extremely difficult to park. We would joke that the engine was so powerful, it passed everything except a gas station. Like many young men and women before me that knew far more than their fathers, I opted not to do a simple

86

$20 maintenance and inadvertently blew the engine one hot summer day. Your first car holds a special place in your heart. I learned so much more than just how to drive in that Oldsmobile.

Headlights floated and flashed by as I patiently waited for the police to arrive. Vehicles of every age, shape, color, and size rumbled up and down Packer Avenue en route to places near and far. If our lives are the culmination of our experiences as we move forward through the days, months and years, the automobile is the perfect representation of both the physical

| ROWHOME MAGAZINE | January / February / March 2022

and metaphysical vehicle used to transport us through this journey.

Once we were old enough to take on the responsibility, we learned what to do, applied that knowledge and enthusiastically moved forward. We wanted the responsibility as it was the key to our freedom.

My brother gave me his 1971 Chevy Chevelle. I needed a car after blowing up the Oldsmoboat and I guess gifting me a muscle car was the brotherly thing to do.

Wide black asphalt spitting tires mounted on shiny chrome rims that flashed brightly as I passed by everything at breakneck speeds.

Quite unaware of an automobile’s limits, I blew that engine one fine summer evening. Your second car can also hold a special place in your heart. I learned so much more than just how to control a powerful machine in that Chevelle.

After the police officer was finished with the report, she

by DAVID W. CAVA

The Road Less

PRH WRITERS BLOCK

kindly reminded me how lucky I was that I wasn’t injured in the accident. After she left, I sat idle on the shoulder and wondered if auto accidents will soon become a thing of the past. Today, there are cars that have the technology to drive themselves. Like a ride at an amusement park - get in, sit back, and let the magic box with wheels take you there. Think of all the wonderful things we’ll be able to do with all that extra time. More video games, television shows, texting, or best of all, more time to work. You know, all the important things in life.

I believe surrendering control for convenience might not be the best path forward. Instead of rushing down a road paved with good intentions, I’d rather take the road less traveled. PRH Happy New Year everyone. Enjoy the ride.

gohomephilly.com

PRHWRITERSBLOCK

Before the Numbers

St. Monica School

by Charles Sacchetti

I

n the Philadelphia area, winters can be a real adventure. With the very mention of the word “snow,” panic grips the airwaves!

I always get a kick out of watching the usual hype on TV and the multitude of “correspondence course” meteorologists giving their Armageddon-like forecasts. I can’t help but think of what it was like back in the ’50s, when I was growing up. Some great memories pop into my head as I relive how we kids dealt with the gift of a day or two off from school.

First of all, back then, schools didn’t have snow closing “numbers.” If you lived outside of the city, you had to listen for your school’s name to be announced, usually on KYW radio. If you lived in the city, you just waited with bated breath to hear the announcer say, “All Philadelphia Public and Parochial schools will be closed.” In the winter, I used to make sure I watched the six o’clock news on Channel 3 with Vince Leonard. Vince was okay, but the real reason was that I wanted to see the most popular weatherman in town, one “Wally Kinnan, the Weatherman.” Old Wally was unique because he was a real-life war hero who became a meteorologist and was the first one in the country to give his “exclusive” five-day forecast. This allowed kids like me to look ahead and hope that Wally was on the ball with his prognostications. Wally was a sharp guy and knew what got ratings, so he usually had some mention of a chance for snow somewhere in his five-dayer.

I did, however, come to realize early on that Wally’s forecast for the fifth day was usually “fair and chilly,” no matter what time of year it was!

When a snowstorm did cause the schools to close, there were no computers, iPads, or cellphones to leer at while staying nice and warm in the house. No, we opted to go outside and take advantage of the unique opportunities for fun that the snowstorm provided. One of our favorite activities was to play tackle football. No one ever got hurt because one couldn’t generate any speed wearing boots and heavy coats. You

could barely run five steps before you either fell on your own or were tackled by one of your buddies. I remember on more than one occasion, going home wet and cold after the game and making a beeline to the nearest radiator in the house after shedding the wet clothes.

The innovation the auto industry now touts as “seat warmers” was an idea they somehow must have stolen from me since I warmed my “seat” lots of times on top of the radiator.

Before the snowplows were able to take care of Buist Avenue, we also would lie in wait for a slowmoving car or truck to approach. It was an easy move to grab onto the rear bumper and be towed for a nice ride until the driver stopped. Sometimes, the driver would try to chase us but that proved to be fruitless. The best sledding spot was the stretch from Elmwood Avenue to Buist Avenue on 64th Street. If conditions were right, you’d have a long, downhill trip that ended only after you jumped off the sled to prevent yourself from going into the traffic at the Buist Avenue intersection.

However, for all the fun we had outdoors, we also found a way to enjoy the day off at school, even though it was closed. I became friendly with our custodian Gene, at our school, Tilden Jr. High, who had to report to work even if the school was closed. After a few phone calls to get some guys together, we would walk through the snow to school and bang on the basement door.

Gene was a great guy, and he gladly opened the door, turned on the lights in the gym and allowed us to play basketball for hours. Back in the early ’60s, no one worried about liability lawsuits.

He didn’t worry about us getting hurt and we wouldn’t think of ever telling anyone of Gene’s graciousness to us, lest he get into trouble.

I’d venture to say that if kids banged on my old school’s basement door, these days, there wouldn’t be a guy like Gene around to open the door to provide a venue for some good clean fun. He’d probably call 911 on his cellphone. And that’s a shame. PRH

Charles Sacchetti is the author of two books, It’s All Good: Times and Events I’d Never Want to Change and his new book, Knowing He’s There: True Stories of God’s Subtle Yet Unmistakable Touch. Contact him at Worthwhilewords21@gmail.com

January

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/ February / March 2022 | ROWHOME MAGAZINE | 87

PRHWRITERSBLOCK BARBERSHOP TALK

BARBERSHOPTALKHFD.ORG

Memories of the Food that will Live with Me Forever

A W R I T E R S B LO C K

s a child freshly out of the womb, mother and child are still connected.

Once the umbilical cord is cut, the child is born again into individualism.

Now this single life becomes two parts of one whole. The connection of mother and child is forever.

Even after a child has developed into adulthood, that person will still cry out to its mother from time to time. This wonderful connection is never ever broken throughout a person’s lifetime. The breast milk of a mother is essential and an emotional part of our tastebuds as we become adults.

Eating my mother’s cooking helped me understand how putting love in her food made me realize just what love had to do with it. My mother had 10 children and a husband to feed on a daily basis. That is a lot of food and a lot of love. Every day, she always prepared breakfast, lunch, and dinner. I’ve lived and loved to eat her good cooking. Before fast foods were introduced to our South Philly neighborhoods, homemade cooking was a community’s way of identify-

88

by Robert L. Woodard The Wynnefield Barber ing the specialty smells of food in every household. Each mother on our block had a special dish that she cooked better than anyone else. As children, we would visit each other’s homes and compare each mother’s food to our own mom’s cooking.

Of course, my mother, Gloria Lee Woodard, was the best chef of all time. My tastebuds still seek her food and all the love she put into every meal. As my mom grew older and eventually passed away, she shared many of her original recipes with my youngest brother Nathaniel. He was the baby of 10 children.

However, my father, James Woodard Jr., would remind us that he was my mother’s original baby, because he loved mom so much. Dad would let all 10 of us know that he was always first in line on my mother’s love list.

As a fat kid, I could always get something to eat, and all my troubles seemed to fade away.

Some of the restaurants in our neighborhood were B Bea’s Barbecue on 1700 South Street, Eddie’s Hoagie Shop on 22nd and Bainbridge, and the Italian Bakery on 17th and Montrose Street.

Also, Melrose Diner at 15th and Passyunk and Malino’s at 15th and

| ROWHOME MAGAZINE | January / February / March 2022

Ellsworth Streets. Many of these places are gone, yet I can still see and smell the scent of the food from my memories, as if my nose had eyes. Gentrification happened and caused me to go to sleep in the ghetto and wake up in Center City.

The love for your community helps you grow up with pride.

There were many older people that we younger people loved and respected. If you got out of line, the Elders in your neighborhood would straighten you out, then call your parents who would reprimand you, again. The Elders are supposed to pass on the history of their community to our youth. Hence, if the youth have nothing left to be proud of, their feelings of belonging disappear. If you can’t remember where you came from, it will be challenging to find out where you are going. I am thankful for the Elders who shared their foods with me as a child. I am even more appreciative for their wisdom and food for thought they left with me. And that will live as food with me, forever.

Take the “RACE Test” today for a better way at www.BarbershopTalkHFD.org PRH. gohomephilly.com

Do You Know What Day This Is? “Every day is a gift, but some days are packaged better.”

Sanhita Baruah

by Jim Gildea

WRITERSBLOCK

The ancient Greeks, when they weren’t busy creating dramatic architecture and amphitheatrical drama or weaving mythological tales about the supernatural world, were gathered at their agoras, advancing thoughts and theories about everything imaginable. Their philosophers saw fit to view time in two different ways. Chronos referred to time calculated by clocks and calendars, with each measure of minutes, hours, and days much the same as what went before it – and what was to follow. Kairos was seen quite differently, however, for kairotic moments were defined, shaped and underscored by serendipity, celebration, decision and transformation. Kairotic moments had the power to raise those who lived and labored in the shadow of Mount Olympus out of the humdrum predictability and resignation of chronos moments.

Kairos time causes individuals to lose track of chronos time. Such experiences allow people to enjoy and appreciate community, nature – and themselves, allowing them to tolerate the commonplace aspects of life that chronos time manages to throw in their paths.

Websites, such as Checkiday and National Today, and folks like Tom and

Ruth Roy of Wellcat Holidays have made it their mission to remind us that not one single day is ordinary, for there’s a batch of red-letter moments each and every day, and there is an occasion for much more than you might imagine.

Most of the Roys’ celebrations center around the whimsical and the offbeat, earmarking, for example, February 22 as For the Love of Mike Day and February 28 as For Pete’s Sake Day. If you don’t feel motivated by their quirky choices (there are 80), there’s always March 26, Make Up Your Own Holiday.

There are holidays that honor those whose laurels may have lost their bloom (Weary Willy Day, December 9), ones that motivate us to be more aware of local, national or international causes and concerns (National Employee Appreciation Day, the first Friday in March), ones that applaud actions we may take for granted (National Hugging Day, January 21, and National Compliment Day, January 24) and ones that might add humor to an otherwise lackluster day (Crackers Over the Keyboard Day, August 28, and Walk on Your Wild Side Day, April 12).

National Food Days? Too many to list!

If there are those who have applauded and highlighted our days, shouldn’t we also join in the celebration? PRH

January

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/ February / March 2022 | ROWHOME MAGAZINE | 89

PRH

SPORTS

T

by Joseph Myers photos by Carlette Ciccone

he call to enjoy the great outdoors comes with a perennially open invitation, but many people make it seem as if choosing an external form of fun is as difficult as mastering calculus. Come the spring, Jimmy Carfagno and his family, friends and neighbors will give their indoor bocce sessions some competition by resuming the Packer Park cornhole duels that delighted them last summer and early fall.

“The world’s a tough place, so there has to be a few things that help people to bond,” the mastermind of the Packer Park Paisans

S P O RT S

Cornhole League says. “This is a way for us not only to stay occupied, but also to have a little throwback to times where you could find everybody outside.”

The Packer Park resident, who initiated the Tuesday night gatherings based on involvement in Jersey Shore-based tournament action, plays host, so to speak, since the rousing matches occur outside his home on the 1900 block of Forrestal Street.

Drawing a range of eager bag throwers, mostly between the ages of 25 and 60, the occasions call on them to amass 21 points to gain bragging rights and move on to their next foes. While hitting that number brings out the competitive streak in everyone, it comes as a secondary part of the evening interactions.

“It’s easy to think there’s squat to do around here,” participant Larry Del Spechio says to a nod from Carfagno.

“Many times, that might be true, so that’s where you have to come up with your form of recreation. What’s better than recapturing your youth by being active,

90

taking pride in where you live, and connecting with people in a comfortable setting? I’ll wait for an answer to those.”

Finding no reply to those inquiries in July, Carfagno and others began to pit themselves against one another, choosing 7:30 as their starting time. Going until typically 11 or 11:30, they reveled in the chance to forget about any cares for the night, reinforcing the value of companionship in the process. Numbering nearly two dozen, the friendly combatants came to don league T-shirts (Designed by Carlette Ciccone) about midway through their season, with October 19 serving as their culminating quest to spend time among friends in a ‘La famiglia’ environment.

“It all came to be pretty rewarding,” says Del Spechio, noting how neighbors would grab beach chairs and take in the action. “We’ll be eager to see how everything goes next time we’re out there.”

When that time arrives, hopefully in late April, the Paisans will continue to provide food and drink options to the group, with beer, homemade wine, and pizza. All

| ROWHOME MAGAZINE | January / February / March 2022

attendees contribute $20 for the night half of the funds are for the grub, the other half for the winning team. True to their desire to have the evenings be more about forging fellowship than tasting triumph, the winners often simply give the money to the provisions pot to keep everyone full.

The inclusion of LED lights, too, gives brightness an extended stay, which is something that Carfagno, who is joining his contemporaries at Guerin Recreation Center for bocce until their cornhole battles resume, wants for the sense of community.

“It’s just a fun night,” he says.

“People become a little hesitant at night, but the atmosphere when we’re out there is amazing.”

“When the music is going and the drinks are flowing, what more could you want?” asks Del Spechio, who says that the tunes of Frank Sinatra, Tony Bennett, and Andrea Bocelli add an air of perfection to the nights.

While the league is not actively seeking to add more participants, it does welcome the chance to have more spectators take in the action and strengthen the community.

“Some things don’t take a long time to take off and resonate with people,” Carfagno says. “This is one of those things, and we’re happy that this has given us way more than something to do. It’s become something to look forward to and cherish.” PRH

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Ron Malandro Jr owners

D S P O RT S

o you remember your favorite concert at Philadelphia’s Spectrum? Maybe your final Flyers game? Or 76ers? Just before the famed venue was demolished in 2009 (and after a series of Pearl Jam concerts as a sendoff), an auction was held so fans could take home a piece of Spectrum history.

Andrew Kay, who attended countless events at the Spectrum, purchased the S that spelled out the name on the side of the arena. He has made it his mission to keep the memories of the venue alive by getting that S signed by everyone who played there. At least, as many as he can!

“The Spectrum was [former Flyers owner] Ed Snider’s baby, I had him sign in the middle. When someone looks at the S, I want it to bring them back to a special memory in their life. Whether it was their first sporting event with a family member or first concert with a friend, there is a signature that will bring them back to a special time,” Kay says.

The Philly Spectrum S is currently signed by more than 110 legends who played at the Spectrum, including Flyers and Sixers members, and music icons like Brian Wilson, Steve Tyler, David Crosby, Jon Oates, Brian Wilson, and Nancy Wilson…to name a few.

Visit www.phillyspectrums.com for a complete list and photos of everyone who signed the letter so far. You’ll also find the details of every concert at the Spectrum. Soon, fans also can enjoy a memories area, so log on and share your favorite moments at the Spectrum. PRH

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/ February / March 2022 | ROWHOME MAGAZINE | 91

PRHSPORTS

is a shrine to baseball

Realtor

HARRY ALESSI

COVETED COLLECTION

2839 S 13th Street Philadelphia, Pa. 19148 Office 267.668.2020 | Cell 609.636.9783

I

n South Philly’s Girard Estate neighborhood, only minutes away from Citizens Bank Park, there is a very private collection of baseball memorabilia hidden in the lower level of a house.

“Okay, it’s the basement!” owner Nick DeMeis confesses. His home museum has taken more than 40 years to put together and only close friends and family have actually seen it.

The collection started with just a few trinkets and Nick never imagined what it would grow into. In 1979, he started working

as an accountant for a company that serviced many baseball stadiums.

“They would get a lot of samples from distributors that they would want us to sell. Souvenirs like caps, keychains, novelties. Eventually the items ended up on a table and up for grabs [for the employees],” he says. “That’s where I really got started.”

By the time Nick moved into the house he’s in now, in 2000, he had enough memorabilia to really consider putting everything on display. He got to work, finishing a room in the back basement that would hold his coveted collection. “Once I established this space to properly display everything, I began to collect in earnest. It became an obsession. Almost a religion of sorts!”

When Nick retired seven years ago, he began to hit the flea market circuit. Then he started online purchases and auction site bidding. Collecting became more and more exciting to Nick, a genuine compulsive high. Growing up, he favored the “old time” players and he mostly focused on pieces prior to the 1970s. Some even date back to the 1890s!

S P O RT S

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| ROWHOME MAGAZINE | January / February / March 2022

“I have a pin from 1895 that was originally part of a set of 14 pieces each depicting a field position plus coaches and umpires,” he says.

“They came with a red, white and blue ribbon attached. I was able to win a bid on it with the ribbon still intact and in near mint condition.”

Other favorite pieces include a Chief Bender (Philadelphia Athletics) baseball card from 1911 that came in a pack of Sweet Caporal cigarettes and a ball signed by Yogi Berra and Don Larsen (Yankees catcher and pitcher) commemorating the 1956 World Series perfect game against the Brooklyn Dodgers.

Although everyone lovingly refers to the collection as “the shrine,” Nick does have an official name for the space - the Chadwick Room.

Henry Chadwick was a mid-1800’s sportswriter who rewrote some of the basic rules of the game. If not for him, Nick says, baseball would look very different today.

Though the Chadwick Room is “loaded to the max,” he still finds room for the tiniest things. “I would love to have a ticket to the 1915 World Series at Fenway Park between the Phillies and the Red Sox. Maybe one will turn up.” PRH

gohomephilly.com

PRHSCHOOLYARD

Enrollment

Highest in 10 years!

Joseph M. McColgan

President, Ss. Neumann-Goretti High School

Greetings from 10th Street!

W S C H O O LYA R D

SNG

e here at SNG hope everyone had a wonderful Christmas and wish everyone the best in the coming year. With a little luck, Covid-19 will be gone, masks can come off and we can get back to some sense of normalcy!

We began the new academic year in September with our highest enrollment in 10 years; five years ago, that would have been unthinkable. The faculty, staff and leadership team are firing on all cylinders. We anticipate even more growth in September 2022. We continue to increase our academic outcomes - test scores - which is the sole purpose for being here, the ongoing education of our neighborhood.

This Thanksgiving, we were able to revive the longest running Catholic League vs Public League football game in Philadelphia – SNG vs Southern. It was a great time and showing from our alumni.

The stands were packed! Reunions plentiful!

I would be remiss if I did not send out a big “THANK YOU” to Coach Albie Crosby and his coaching staff for assisting us in resurrecting the Thanksgiving Day tradition and taking time away from their families for

January

a few hours. All our coaches at SNG take a personal interest in our student athletes.

If you are thinking about enrolling your child at SNG for the 22-23 academic year, reach out to our admissions director, Mrs. Edwards (215.465.8437). She will walk you through the process. We are hosting parents/students throughout January and February during our weekly “WalkThroughs” showcasing the school, the classrooms and answering any questions you may have. These small sessions take the place of the much larger, less intimate “open-house” we have done in the past. We find the one-on-one to be more accommodating to parents and future Saints.

Finally, to all alumni who have given generously to our annual fund this year - a sincere thank you. All money raised at the school stays at the school. We have a few new initiatives coming your way over the next 12 months, so keep an eye on your email for more information. Your continued support is always appreciated. SNG is not only good for the community – we have been educating the neighborhood since 1934 - but the community is good for SNG as well.

Happy New Year. We’ll chat again in the spring. PRH

/ February / March 2022 | ROWHOME MAGAZINE | 93

BUSINESS NETWORK DIRECTORY Shop Local | Support Local Automotive Services � Accutune Professional Automotive Service 2023 S. Percy St. Philadelphia, PA 19148 215.551.7559

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94

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| ROWHOME MAGAZINE | October / November / December 2021

Kim Troast-Singley 2700 S. 18th St. Philadelphia, PA 19145 215.339.0333

Jewelers � Olivieri Jewelers 2523 S. Broad St. Philadelphia, PA 19148 215.336.1130 www.dolivierijewelers.com

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Specialty Foods & Catering � The Beer Peddlers 1942 S, Christopher October / November / December 2021

| ROWHOME MAGAZINE | 95

dePRESSED P RHPRESSED

I

’m going to Rite Aid. Do you need anything?’ she asks on her way out the door. I usually don’t pay any attention, but something told me to look up.

“You’re going out in that costume?” I ask my sister, who’s obviously lost her mind.

‘What’s wrong with this? It’s loungewear,’ she answers as she checks herself in the mirror.

“Loungewear? You’re in your pajamas. And slippers,” I say.

‘Noooooo.’ She stretches the word with a snarl and snaps open the front of her jacket. ‘These are not pajamas. The red plaid fleece outfit with the “OH DEER’ antlers on the front of the shirt are my pajamas. I am wearing Loungewear.

Distinguished by the camouflage pink design with this cute little saying on the top,’ she points out.

“You’re the Caffeine Queen,” I laugh in her face. “And you’re wearing your slippers to accentuate the ensemble.”

‘This is the new Pandemic Wear Collection,’ she explains. ‘This look

96

is from the loungewear line, not to be confused with the pandemic PJs I sleep in. It’s versatile. Easily transitions from recliner to Rite Aid without looking ridiculous.’

I’m puzzled. But intrigued. She’s onto something. I look down at my own quarantined casual wear.

Loungewear, by my sister’s definition. I just wore this forest green outfit to the post office an hour earlier. I figured no one would notice my shirt that says Good Vibe Tribe under my bulky jacket.

‘I stopped getting dressed a year ago,’ she says with disgust. ‘There’s no reason. We’re in masks. Quarantining every time somebody sneezes.

We don’t know if it’s a sinus infection or cough due to covid. Do you really think people care what they’re wearing to the corner store?’

‘And these,’ she points to her feet, ‘These are NOT slippers. They are the versatile, fur-lined, multi-purpose moccasins with waterproof sole. They go from bedroom to beer run with ease. No need to waste time changing into your Nikes. Why bother getting

| ROWHOME MAGAZINE | January / February / March 2022

by DORETTE ROTA JACKSON

dressed? To go where? People want loose-fitting clothes. No structure.

No belts and buckles. We’re too stressed out. We wear loungewear.’

She’s far from finished with this meltdown.

‘Not to be confused with the Pandemic Pajamas! They’re the matchy ones you put on after your shower at night. You sleep in those.

You know. Those red and black plaid ones you see on all the commercials. A pair for everyone in the family. Even the dog. Look at your Facebook photos if you think I’m kidding! The pics have gone from barefoot in blue jeans on the beach to black & red plaid on the recliner.’

She spins around in her fur-lined moccasins and heads to the door.

‘I’m looking everywhere for Esther C and Zinc. We need to build our resistance. You can’t find them anywhere. She rattles off a list of things she’s taking to ward off the germs. Collagen, Elderberry, Oregano., D3, B Complex, Zinc.

Try to find any of this stuff. The shelves are bare. Everybody’s

doing the same thing! I remember the days we couldn’t find College Inn and toilet paper. Did you ever think you’d be on a hunt for Zinc?

‘Do you need College Inn?’ she asks me. “Soup?” I answer. ‘No. The collagen powder we put in our coffee. We must take care of our skin while we’re trapped like rats. We have to stay healthy till this nightmare is behind us.’

‘I’ll leave you with one last thought,’ she says as she grabs her leopard print facemask. ‘We’ll all get through this if we stick together.

With a song in our hearts. Keeping the faith and our heads above water.’

My sister’s right. We CAN do this. Shed the negativity! Out with the old! In with the new! Keep your positive energy flowing.

Even if you don’t feel like getting out the door – or the bed! We’re here for you. You’re not alone.

And while we’re all waiting for better days ahead, put on a clean pair of PJs and go spritz your doorknobs with Lysol! PRH gohomephilly.com

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