Inside: Q&A with PSU President Eric Barron • Winners from SCASD’s Creative Expressions contest
August 2014
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Designing the Perfect Career Lanny Sommese has influenced graphic designers around the world with his works and his teachings
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August Features 28/12 Months of Giving Town&Gown’s yearlong series continues with a look at Community Help Centre • by Steven Lynch
30/Creative Expressions: How Has A Teacher Opened Your World? For the fourth consecutive year, the State College Area School District held its “Creative Expressions” contest asking students to express their thoughts on how a teacher has impacted their lives
36/Opportunity and Happiness in Happy Valley Our humble region attracts its share of immigrants who have come from all corners of the world to find success and a new place to call Home • by Savita Iyer-Ahrestani
52 44/Designing the Perfect Career Lanny Sommese has influenced graphic designers around the world with his works and his teachings as a professor at Penn State. While he may be retiring, he’s not through making his mark on creating imaginative images • by Lori Wilson
52/Taking Charge As Penn State’s new president, Eric Barron is addressing some big issues early in his tenure as he looks to guide the university out of the turmoil of the past few years and into the future • by David Pencek Cover photo by John Hovenstine
Town&Gown is published monthly by Barash Publications, 403 South Allen Street, State College, PA 16801. Advertising is subject to approval of the publisher. COPYRIGHT 2014 by Barash Media. All rights reserved. Send address changes to Town&Gown, 403 S. Allen St., State College, PA 16801. No part of this magazine may be reproduced by any process except with written authorization from Town&Gown or its publisher. Phone: 800-326-9584, 814-238-5051. FAX: 814-238-3415. Printed by Gazette Printers, Indiana, PA. 20,000 copies published this month, available FREE in retail stores, restaurants, hotels and motels & travel depots. SUBSCRIPTIONS and SINGLE COPIES: $45/1yr; current issue by 1st‑class mail, $10; back copy, $15 mailed, $12 picked up at the T&G office. townandgown.com
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Town&Gown August
A State College & Penn State tradition since 1966.
Publisher Rob Schmidt
Departments
83
8 Letter From The Editor 10 Starting Off 20 On Center: Brian Stokes Mitchell sings show tunes in autumn concert at Eisenhower Auditorium 22 About Town: Centre Region Senior Center has plenty to offer older population 24 Health & Wellness: State College teachers use new program to take away stress in the classroom 62 This Month on WPSU 64 Penn State Diary: Lamenting the loss of handwriting classes from school curriculums 67 What’s Happening: A Chorus Line, State College Brew Expo, Grange Fair, and Penn State women’s volleyball highlight this month’s events 78 On Tap: Straub Brewery continues its tradition of brewing quality beers, with an occasional innovation 83 Taste of the Month/Dining Out: Callao Cafe and Market offers a little something for everyone 96 Lunch with Mimi: Program director of Penn State Hershey Family Medicine residency program at Mount Nittany Medical Center sees many regional benefits to joint venture 106 State College Photo Club’s Winning Photos 108 Snapshot: New State High football coach looks to continue family and team traditions
Founder Mimi Barash Coppersmith Editorial Director David Pencek Creative Director/Photographer John Hovenstine Operations Manager/Assistant Editor Vilma Shu Danz Graphic Designer/Photographer Darren Weimert Graphic Designer Tiara Snare Account Executives Kathy George, Debbie Markel Business Manager Aimee Aiello Administrative Assistant Katie Rimmey Distribution Handy Delivery, Tom Neff Senior Editorial Consultant Witt Yeagley Interns Sarah DeSiderio, Steven Lynch (Editorial)
To contact us: Mail: 403 S. Allen St., State College, PA 16801 Phone: (814) 238-5051, (800) 326-9584 Fax: (814) 238-3415 dpenc@barashmedia.com (Editorial) rschmidt@barashmedia.com (Advertising) We welcome letters to the editor that include a phone number for verification. Back issues of Town&Gown are available on microfilm at Penn State’s Pattee Library.
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letter from the editor
School Days Are Here Again Lessons to share before children embark on their academic careers T h e m onth of A ug ust represents both a sad and exciting time — and it’s for exactly the same reason. It’s back-to-school month — which, of course, means end of summer (sad) but new beginnings for students attending local schools — and those popular back-to-school sales (exciting)! Since I haven’t been a student in a few years — well, maybe more than a few — it’s been awhile since I had any emotions about a new school year starting. That’s changing this month with my oldest son about to begin kindergarten. The first day of kindergarten is almost at the pinnacle of the dichotomy between sad (your child is growing up too fast, how will they handle a school with new people, etc.) and excitement (your child is beginning their educational career full of opportunities, and they may discover what they want to be, etc.). As the day quickly approaches when I’ll be sending my son off to school for the first time, I tried to remember some of the lessons I learned during my grade-school days. I came up with a few: • Don’t be afraid to sit next to someone on the school bus whom you don’t know. I hated riding the school bus, but one year while I was still in elementary school, I sat next to a special-needs girl named Brenda, who was older than I was. She was the nicest person I ever met on the school bus, and we had some great talks. She made those rides more enjoyable.
• Don’t be afraid to stand out a little. In the grand scheme, it certainly wasn’t the biggest thing in the world to be different about, but, in my classes during my early grade-school days, I was the only Dallas Cowboy fan — and everybody knew it (mainly, because I liked to wear Dallas Cowboy shirts). So, when the Cowboys lost a game on Sunday, I knew I was going to hear about it from everyone on Monday — all in good fun, of course. • Don’t worry if you’re still trying to figure out what you want to do with your life as you enter your senior year of high school — or even after you graduate from high school. I didn’t have my career epiphany until my senior year when I started writing for the school newspaper. • You’ll have a day here and there that may seem like the worst day of your life. Chances are, they aren’t, so don’t give them more worry than they deserve. • The best teachers will be the ones who don’t teach strictly from textbooks. They will engage and inspire you, and get you to think about rather than recite what you are learning. • Finally, before you know it, you’ll be putting on you cap and gown and preparing to graduate, so appreciate the people you meet (whether they become friends or not), the time you have, and the opportunities presented. Actually, that’s a lesson for school and life. David Pencek Editorial Director dpenc@barashmedia.com
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starting off
Patrick Mansell
What’s
New
Hartswick honored A portion of Route 45 in Centre County was renamed the Sgt. Adam Hartswick Interchange. Specifically, the renamed portion Hartswick participated will be from the interin the coin toss of last section of Route 26 to season’s Penn State US Business Route vs. Purdue game. 322 in Boalsburg. In May 2013, while deployed in Afghanistan, Hartswick, a State High graduate, rushed to the scene of an explosion that killed four US service members and was critically injured after stepping on an improvised explosive device. He lost both of his legs after stepping on an IED after aiding a wounded soldier in the incident. In a press release, State Representative Scott Conklin said of Hartswick and the renaming of the road, “As a trained combat medic the lives of others come first. In doing so, he also saved his own. This is a testament to what this young man is made of. … This is the smallest token of appreciation but a large reminder for every passerby of what a true hero is.” Conklin said the Department of Transportation will be required to place signs at various locations identifying the designated section of the road as the Sgt. Adam Hartswick Interchange. Childhood’s Gate opens I n m i d - J u l y, the Arboretum at Penn State opened the Childhood’s Gate Children’s Garden. The garden is designed for children ages 3 to 12, and for families.
The name Childhood’s Gate was inspired by a line in Penn State’s Alma Mater — “When we stood at childhood’s gate …” Throughout the garden, plantings featuring native Pennsylvania species create a natural setting and illustrate the biodiversity of plant life in the region. The garden also includes natural limestone and sandstone boulders and walls evoking the local landscape and telling the story of the area’s geologic history. “A lot of learning takes place indoors, through technology, and we often neglect the outdoors as a learning opportunity,” Linda Duerr, coordinator of children’s educational programs at the arboretum, said in a press release. “We should take advantage of it as often as we can. The children’s garden offers that opportunity to children — it offers freedom to explore naturally, a place to wander and wonder.” Lift for Life breaks record Penn State Uplifting Athletes raised a record $140,000 at its annual Lift for Life event in July. The effort brought the 12year total to nearly $1 million to benefit the Kidney Cancer Association. More than 100 members of the Penn State football team participated in the event, held July 12 at the Penn State Lacrosse Field. The competitions included a 225-pound bench max, dead lift, sled push, tire flip, tug run, and tug of war. “It’s something we take a lot of pride in and really enjoy doing,” junior linebacker Ben Kline said in a press release. Kline is president of Penn State’s Uplifting Athletes Chapter. “It’s a great opportunity for us to give back, and the players get behind it. We’re nearing the $1 million mark raised for kidney-cancer patients and their families. That’s a huge testament to what we do here at Penn State and how seriously we take giving back to others.” Contributions for 2013-14 will be accepted through September 30. To donate, visit give .upliftingathletes.org/psuliftforlife2014. T&G
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LITIGATION — WE STRIVE TO RESOLVE PROBLEMS PROMPTLY
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Community Arts Festival Winners A few local artists won awards at this year’s Central Pennsylvania Festival of the Arts, which ran July 9-13. Photographer Pat Little of Philipsburg received an Award
of Excellence. In the banner competition, Marty Edmunds of Boalsburg won in the Professional Class for “Festival Wow!” Joanie Eyster of State College won second place for “Soaring,” while Kristin Ziegler of Centre Hall was an honorable mention for “Trunks and Tails.” In the General Class, Donna Queeney of State College won first place with “Universe of Galaxies.” Dianne Kenna Carter of State College won second place for “Bandit Tribal Giraffe,” while Beth Bomber of State College was an honorable mention for “Jellyfish.”
Allie Goldstein Allie Goldstein, a second-year doctoral candidate studying higher education, became the governor-appointed student member of Penn State’s board of trustees. In the spring, a Student Trustee Selection Committee recommended Goldstein and forwarded her name to Governor Tom Corbett, who formally nominated her for the role. Goldstein, of East Rockaway, New Jersey, holds a graduate-research assistantship in the highereducation program. She serves as managing editor for the Higher Education in Review, and is the Graduate Student Association delegate for the College of Education and representative for the Faculty Senate Committee on Library, Information Systems, and Technology. In a press release, she said she sees her new role as complementing her doctoral pursuits because she is passionate about student development. “I was really surprised and quite honored to find out the students had selected me as someone they trusted to serve in this capacity,” she said. “I look forward to the opportunity to continue to represent the student voice on the board.” Penn State Deans In the past few months, Penn State has named two new deans — Marie Hardin as dean of the College of Communications and Richard Roush as dean of the College of Agricultural Sciences. Hardin had been the associMarie Hardin ate dean for undergraduate and graduate education and professor of journalism in the College of Communications. She joined Penn State’s faculty in 2003. She succeeds Doug Anderson, who had been dean for 15 years. Roush, whose appointment Richard Roush begins October 1, had been dean and a professor at the University of Melbourne’s Melbourne School of Land and Environment in Australia. He replaces Bruce McPheron, who left Penn State in 2012. Barbara Christ has served as interim dean. T&G
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Q&A
Q&A with author Tawni O’Dell By Sarah Harteis For the last 10 years, Tawni O’Dell has made her home in Happy Valley. In addition to being a New York Times bestselling author of four novels, she has seen one of those novels, Back Roads, recognized as an Oprah’s Book Club pick as well as a Book-of-the-Month Club Main Selection. The book also is being developed for a movie, which O’Dell wrote the screenplay for, and she hopes filming will begin this year. Born and raised in the coal region of western Pennsylvania, O’Dell writes about those coal towns and regions in her books. On August 19, she will release her latest novel, One of Us. She describes it as a literary thriller featuring a forensic psychologist forced to face his own demons and those of the vanishing coal town where he grew up. O’Dell took some time to discuss her new book and other topics with Town&Gown. T&G: What has been your greatest accomplishment? O’Dell: I think for me, it is that I’ve been able to write novels, get them published, and have them be well received. You don’t realize when you first start out that after all the glory fades away, it’s a tough job. You have to keep plugging away at it. The fact that I have five published novels is my greatest accomplishment. I continue to make a career of being a novelist, and I am proud of that! T&G: What is the the storyline for One of Us, and how did you come up with the idea for it? O’Dell: My main character is someone struggling with leaving his small town because he felt like he didn’t fit in. He went to the big city and felt this tug back home, so he decided to come back
to his small town and try to work out his feelings. This is an ongoing theme in my book as well as my own life. The Molly Maguires are also an inspiration to me for my ideas. I am always fascinated with their story, so I tend to use a fictionalized version of them in my books. T&G: What would you say is your mission as a writer? O’Dell: I’ve been trying to show the world the area I come from, and show the truth about it — the good and bad. I want to represent it in a positive way without sugarcoating it. As a writer you have to be truthful with your readers. So I guess to show people where I come from would be my mission. T&G: Who or what inspires your work? O’Dell: I have been writing since I was a kid and have also always been an avid reader. I can’t imagine life without reading, so I think the combination of loving language, being a storyteller, and loving books is what inspires me to be a writer. T&G: How long have you been a professional writer? O’Dell: I went to journalism school at Northwestern University and started writing right out of school, but my first novel was published in 2000, so that is when I would say I became a professional writer. I tried to have five novels published prior to that, and all of them were rejected, so I’m a good example of how you have to keep trying and persevering. T&G: What are some of your favorite books/ authors? O’Dell: I have eclectic taste. I like to read books similar to what I tend to write about. They usually involve dysfunctional families, history of towns, etc. I like southern writers such as Flannery O’Connor and Truman Capote, after whom my dog is named. I also love Irish writers as well, such as Frank O’Connor and Edna O’Brien. But it is all usually similar to what I like to write about, which I think is a typical thing for writers. T&G O’Dell will hold an author talk and book signing at Webster’s Bookstore and Café in State College at 7 p.m. August 28. For more information on O’Dell, visit tawniodell.com.
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YOUR PETS DON’T UNDERSTAND
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SPAYING & NEUTERING CAN HELP TO END PET OVERPOPULATION Our good friends at Stone Valley Pet Lodge are once again stepping up to support PAWS’ spay/neuter efforts. They will match donations up to $30,000 to our Spay and Neuter Assistance Program (SNAP) during our Spay & Neuter Challenge. By making your donation today, YOU can help us spay/neuter as many animals as possible in 2014!
Looking Back Centre County history through the pages of Town&Gown
August 1987 “Ag Progress: Having a Field Day” looked at the history of Ag Progress Days, including when Rock Springs became the event’s permanent site in 1976. Joe Harrington, who was the event’s general manager at the time, said of Rock Springs, “It’s centrally located in the state and it’s close to University Park — a clear advantage for Penn State faculty, staff, and extension personnel. … And we’ve been able to attract more exhibitors to a permanent location, not just from the state, but from all over the country.”
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Visit a variety of properties that are designed and built to exceed Energy Star standards within the Centre Region.
1998 “College Avenue: Not Your Average Main Street” showed all the changes downtown State College’s main road has seen over the years. Sidney Friedman, who owned “sizable amounts of downtown real estate,” said, “Nostalgia is a very marketable product, and I try to keep my properties looking the same as people remember them. The street-level facades have changed, but the old houses are still there.” 2010 Town&Gown marked the 65th anniversary of the end of World War II with “Stories to Be Told.” Gerald Russell, who fought at Iwo Jima and who died earlier this year, said, “I consider myself very fortunate to be involved. In war, there are a lot of heroes. … There are many individuals who within themselves did an act which can be considered heroic but there were no witnesses to it. They just did it on their own. There are many, many stories.” T&G
For more information contact scotchambers@KW.com 16 - Town&Gown August 2014
This Monthtownandgown.com On
• In 5 Questions, Alison Metcalfe of Tourism Ireland talks about • Inwhat 5 Questions, State Spikes manager Oliverplay Marmol people who will College be traveling to see Penn State in the talks about the upcoming season and what it’s like managing Croke Park Classic on August 30 should do in Ireland if they have a at fewthe days. players Class A level. • In a book except from Nittany Valley Society’s Legends • Aanthology, special recipe for the explanation Greek Restaurant’s roasted leg of lamb. the mythical of the force that draws many back to Happy Valley. • • Blogs on sports, andCafe more. A special couponentertainment, offer from Callao and Market for two breakfast crepes and two coffees for $15. • • Order of Town&Gown’s Penn State sports Blogscopies on sports, arts and entertainment, and more.annuals. Oliver Marmol Anthony Clarvoe
• Order your copy of Town&Gown’s 2014 Penn State Football Annual.
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on center
Broadway Baritone Brian Stokes Mitchell sings show tunes in autumn concert at Eisenhower Auditorium By John Mark Rafacz
Broadway star Brian Stokes Mitchell performs at Eisenhower Auditorium for the first time October 17.
A critic for the New York Times calls Brian Stokes Mitchell, who performs Broadway show songs in his Center for the Performing Arts at Penn State concert debut on Friday, October 17, “the last leading man.” While his career has involved extensive work in television and film — including a seven-year stint on Trapper John, M.D., guest appearances on Frasier and Glee, a costarring role opposite Angela Bassett in Jumping the Broom, and an extraordinary performance of the song “Through Heaven’s Eyes” for The Prince of Egypt soundtrack — Mitchell’s greatest achievements have come in character and in concert on the stage. “Mr. Mitchell commands a singularly thunderous baritone,” writes a New York Times reviewer. “Few other Broadway baritones have such vocal resources.” Mitchell earned a Tony Award for best actor in the 2000 revival of Kiss Me, Kate. He also garnered Tony best-actor nominations for the musicals Man of La Mancha and Ragtime, and for the play King Hedley II. In his Simply Broadway performance at Eisenhower Auditorium, based on a recording of the same title that USA Today chose as one of the best albums of 2013, he performs songs from memorable musicals.
Inspired by classic albums of the American Songbook created in the 1940s through the 1960s, Mitchell and pianist Tedd Firth made the recording the old-fashioned way — no overdubs, just a singer and a musician recording together in the same room. “One of my favorite recordings from that time was an album of standards by Tony Bennett and the late great pianist Bill Evans,” Mitchell relates. “… Each time I listen to it, I seem to hear those old songs in a fresh, new way. I’m amazed by the intimate relationship of singer and song, and the beauty, simplicity, and depth that comes from saying most with the least.” Mitchell brings that simple authenticity to the stage in a concert of songs from shows such as Company, Camelot, Porgy and Bess, Sunday in the Park with George, and Les Misérables. The singer started working with Firth for a Carnegie Hall solo concert about seven years ago. He was so impressed with the pianist that they’ve collaborated regularly since. “We seem to hear, feel, think, eat, and breathe music in a similar way,” Mitchell observes. “I like to tell myself that he is the pianist I would have become had I stayed as dedicated to that instrument as I am to singing.” T&G Lynn Sidehamer Brown and Kimberly Watkins sponsor the Eisenhower performance. Tickets for the concert and other Center for the Performing Arts 2014-15 music, theater, and dance presentations are on sale. Visit cpa.psu.edu or phone (814) 863-0255 for information. John Mark Rafacz is the editorial manager of the Center for the Performing Arts at Penn State.
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about town
Seniors Stay Active Center has plenty to offer older population Contributed photo
By Nadine Kofman
Belly Dance for Fun and Fitness is a new course at the Centre Region Senior Center. Led by Sue Lembeck-Edens (second from right), students (from left) Jan Wuest, Dotti Zembower, and Louise Victor enjoy the recent first course.
It’s hard to beat the lunch price (donation) for 60-yearolds and older at the Centre Region Senior Center (or any Centre County senior center): $1.25. The 50-somethings pay $3.51, offsetting costs even more. Hardly gourmet fare and — although presentation makes you feel like you’ve returned to a school cafeteria — it’s still a happy and filling find. I’ve eaten there before a yoga class, which I used to take from center director (1986 to 2009) Barb Lindenbaum (now gone but remembered fondly as sort of a drill sergeant). Subsequently, cheerful practitioners were hired. Yoga is one of 20 courses offered at the 1,500-foot, multiroom center (five activity rooms — including a weight room, a display foyer, an office, nearby restrooms), located at 131 South Fraser Street, on the street level of the Fraser Street parking garage in downtown State College. (Exiting drivers who remember to get a coupon park free — an unnecessary step for Center County Transportation van riders.) About 140 belong to the center, operated by the Centre Region Parks and Recreation department in cooperation with the Centre County Office of Aging. Members’ ages are 55 and older. At the moment, the oldest member is a 100-year-old pinochle player, Ernie McChesney. On August 1, interested 55-plusers from all county senior centers will break bread at an annual picnic in Bald Eagle State Park. On a recent Monday visit to the Fraser Street center, the kicks and twists by a Healthy Steps exercise class were in the main activity room. After lunch, it held a bridge foursome; more groups have come. In the next-door activ22 - Town&Gown August 2014
ity/lunch room, this and that were happening: a mixed group awaiting lunch chatted, two members were at computers, Rummikub from the table-game larder (computer games also are popular) was waiting for the next player, one fellow sat quietly and sipped coffee. After moves, a smiling Healthy Steps member remarked, “I socialize, exercise — exercise keeps me healthy.” For six years, Mildred Meder, 83, has been attending class twice a week but, “If I could come here every day, I would.” When Loretta Waslohn, 94, comes, “There’s always something going on.” Adjacent to the Crafters Boutique, rehearsal music from the Second Winds Jazz Band was heard. Line dancers lined up next. The Paul Carney Banjo Band comes on a different day. Among the activities housed is an OLLI (Osher Lifelong Learning) course. Once a week, there is an open artists studio, also a book-discussion group meets monthly through Schlow Centre Region Library. (I received permission to do two column interviews there.) “We’re open to suggestions,” says Carol Clitherow, the center’s staff assistant for 10 years. The 65-year-old Albany, New York, native commutes from near Colyer Lake. Previously, Clitherow was a children’s librarian in Readington, New Jersey. She and husband, Mike, followed daughter, B.J., to Penn State, and stayed. “We liked the area.” The most popular courses, she says — besides Healthy Steps — are Chair Zumba, Healthy Tai Chi (held “outside when the weather’s nice”), and Medicare 101. The new Belly Dance for Fun and Fitness course had faithful summer adherents and will begin again September 25 at 11 a.m. Mount Nittany Medical Center will supply two new courses: Better Hearing and the Role of the Hospitalist (I think
that’s your hospital physician). There also are excursions — from familiar supermarkets to the surprising. This fall, “If the colors are beautiful, we may go to the Elk Country Visitors Center” in Elk County, Clitherow says. On October 8, there is a possible trip to Green Gables Restaurant and the Mountain Playhouse in Jennerstown. For both members and nonmembers, this one has a healthy price tag. Nearby, there were trips this summer to Centre Furnace Mansion, the one-room Boogersburg School, and the Arboretum at Penn State. Before, in membership, notes Clitherow, “We were at a low point, but we’re on the way back up,” Cindy Stahlman, age 55, has been in charge of the center for the past seven months. Now making her home near Zion, the Mifflinburg native had been director of social services at River Woods Nursing Center, Lewisburg, for 14 years. Being closer to her mom, Ann Stahlman of Pleasant Gap, dictated the move. Cindy misses her job but gets satisfaction at CRSC. “We have an open-door policy,” she says. “If anybody wants to join in, fine.” She’s upbeat about being able to offer new courses, pointing to one in particular, the inprogess Genealogy Club, which began in July. It
will continue August 20 at 12:30 p.m.; the third and last class, September 25. Mary Evans, who leads a genealogy club, is the teacher. Yearly, the center’s output is 1,400 sessions. Says Ron Woodhead, the head of Centre Region Parks and Recreation, “A lot of neat stuff goes on.” Under the Council of Governments, the senior center was born in the basement of the Christian Church, Easterly Parkway and William Street, in 1975 — it was open only three days a week. CRPR was then headed by Bob Ayer; the then State College Senior Center by Susan Tate. Between Tate and Stahlman were Lindenbaum, Virginia Shawley, and Elizabeth Plozner. With construction in 1986 of the Fraser Center, the senior center moved downtown. Its lease, says Woodhead, will expire in 2017 and it will move again — to a “less congested” spot. Looking to better the center’s finances now, Stahlman and Clitherow are talking about fall fundraisers, including a garage sale. Maybe it’s time to pass on extra towels or unused kitchen gadgets. I’ll see what I have. T&G Nadine Kofman is a native Centre Countian and historian.
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health & wellness
A CALMing Approach State College teachers use new program to take away stress in the classroom John Hovenstine
By Bill Zimmerman
Alexis Harris (left), who led the CALM program, does some exercises with Patt Campolongo, a seventh-grade teacher at Park Forest Middle School, and Kim Kohler, a former learning-support teacher at Park Forest Middle School who is now pursuing a doctorate degree at Penn State.
You learn a lot by breathing through one nostril. For teachers at Park Forest and Mount Nittany Middle Schools, that activity and other contemplative practices taught that a sense of calm could be found in the classroom. That by focusing on your breathing — such as when covering one nostril, breathing through the other, and alternating for one minute — stress could be eased at a place often rife with anxiety — the classroom. For 16 weeks, teachers at the two middle schools in the State College Area School District voluntarily started their workdays early to participate in the CALM (Comprehensive Approach to Learning Mindfulness) program, a yoga-based mental and physical workout comprising breathing exercises, meditation, and other contemplative practices. “A lot of us put ourselves kind of last on the list,” says Kim Kohler, who had been a sixthgrade learning-support teacher at Park Forest during the study. “Our [students] come first, our
families, our children. … So, I thought ‘Wow, this would be a great thing if I can pick up some tools to put in my toolbox to help me with my well-being and health.” Th e study foun d th at C AL M lowered diastolic blood pressure (the pressure in the arteries between heartbeats) and improved cortisol awakening response (CAR) among participants. The cortisol hormone assists with the brain’s fight or flight response, according to a newsletter given to participants. CAR peaks sharply in the 30 minutes after people awake, and steadily declines during the day. Chronic stress can disrupt that typical rhythm, and atypical patterns have been linked to heart disease and obesity, according to the newsletter. The teachers in CALM maintained a healthy CAR curve. Teachers also reported feeling more in tune with their emotions, experiencing more positive emotions, and a better handling of distress and time pressures. They also felt less burned out, experienced fewer symptoms of stress such as headaches, and reported better success in classroom management. “There are times when you have that inclination to just react to a stressful moment, but I’m more mindful of that,” says Dana Ciciliot, a seventh-grade English teacher at Mount Nittany. “I kind of pause, I take that time to breathe, and then it just helps you reframe the situation, and refocus.” The CALM study is one of several projects spearheaded by Penn State’s Prevention Research Center, where researchers are active in a burgeoning field of study on the power contemplative practices have in enhancing people’s well-being. Many of these studies explore the effectiveness of practices promoting mindfulness — a heightened sense of the present with a nonjudgmental acknowledgment of current emotions. It’s become a lifestyle with its own magazine, Mindful, and celebrity endorsers such as actress Goldie Hawn and members of the Super Bowl champion Seattle Seahawks. Earlier this year, a Time magazine cover story explored “The Mindful Revolution.”
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“There’s definitely a lot of enthusiasm,” says Alexis Harris, who led the CALM study. “There’s a lot of interest — a lot of people are really seeing the negative impacts of stress in their lives and wanting more effective ways to deal with that.” The study aimed to understand how the physical and psychological stress endured by teachers impacts their work and home life, as well as if CALM can improve well-being, lower stress, and promote healthy living. During the 2012-13 school year at Mount Nittany and 2013-14 school year at Park Forest, the program offered teachers 20-minute sessions four days a week for 16 weeks. “We know that by supporting teachers we’ll make impacts on students, as well,” says Harris, who completed her doctoral dissertation this summer in human development and family studies. “If we want students to be happy in experiencing healthy classroom climates, then you’ve got to support the teachers to effectively manage their stress and to have improved well-being.” The aforementioned alternative-nostril breathing exercise provided a tool for teachers to use when they couldn’t focus, or felt nervous. Other tactics included taking a deep breath for
a count of three and exhaling for a count of four at stressful moments, as well as three deep belly breaths while focused on easing tensions in parts of the body. Yoga instructors from Penn State’s department of kinesiology led the sessions, beginning with seated movements. Eventually teachers were given mats and introduced to other techniques. In the final minutes, teachers took part in a directed meditation, focusing on areas such as mindfulness, gratitude toward coworkers, and loving-kindness toward themselves. Teachers concluded by setting an intention for the day such as being a better listener, taking note of emotional reactions, and slowing down. Teachers received flashcards with tips and techniques so the CALM principles could be applied during the day. These “Personal Practices” included instructions such as: • Sitting comfortably, practice loving kindness for yourself and others. Set an intention to listen with compassion and respond with care. • At least once per day at work, take a moment to practice contentment: I accept myself as I am. I accept this moment as it is. I choose to be content. • Reflect on those people and moments
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in your workday for which you feel gratitude. Embrace that feeling of gratitude, holding it in your attention. “It really taught me how to appreciate and listen to students to help them,” says Patt Campolongo, a seventh-grade teacher at Park Forest. A learning-support teacher for nearly 20 years, Campolongo says CALM triggered a “lifestyle change,” leading her to delve deeper into mindfulness. By staying calm in the classroom, she hoped to set an example for students, but she also had them play “I Spy” to encourage focusing, and to take a deep breath before tests. Joseph Walker, a seventh-grade science teacher at Mount Nittany, says he was so relaxed while meditating that he’d fall asleep, starting the day feeling refreshed. “That 20 to 30 minutes just kind of gave you a blank slate,” he says. “Whatever you’re thinking about from the night before — it kind of put you at ease in terms of clearing everything out.” CALM, he says, made him more aware of his emotional reaction during times of stress in the classroom. He tried to impart that same sense of perspective during Pennsylvania System of School Assessment testing, when he encouraged
students “to breathe, to stop and realize it isn’t the end of the world.” The reach of CALM could expand as Harris eyes more opportunities to expel stress from teachers’ lives. She’s received inquiries from local and out-of-state schools seeking to participate in similar studies. Also, Kohler left teaching at Park Forest to pursue a doctorate in special education at Penn State in the fall, and says she’d like to explore similar research. Teacher testimonials, blood-pressure readings, and cortisol measurements make a strong case for the power of CALM, but perhaps the most telling feedback came from a teacher who didn’t participate but noticed a new atmosphere in the teachers’ lounge, that sanctuary where teachers can vent. “The [teacher] said, ‘Well it must be doing something good because lately in the teachers’ lounge I hear a lot less complaining about stress and lot more talk about how to deal with stress in a positive way,’ ” Harris says. “So, I thought that was great!” T&G Bill Zimmerman is a writer/editor in Penn State’s news and media-relations office, as well as a freelance magazine writer living in State College.
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12 Months of Giving
At the Center for Helping People Community Help Centre provides variety of services and links to other organizations in county By Steven Lynch
(Editor’s note: This is the eighth of Town&Gown’s yearlong series profiling organizations, groups, and individuals who do noteworthy work to help others — and who also could use your help in aiding those in need. Each month, you’ll have an opportunity to read about these people and organizations in our communities, and maybe be able and even be inspired to provide some help to them. If you have a suggestion for our “12 Months of Giving” series, e-mail dpenc@barashmedia.com.) Since it began in 1972, Community Help Centre has provided support and solutions to those seeking help in Centre County. Through education, training, and resources, it provides a unique method of guidance, a passionate stance on volunteerism, and a vision for future success. “We don’t point out what mistakes people were making. We don’t try to guide them to an answer. We give them information and education, we offer them empathy and compassion, and help them to make decisions regarding their own life,” says executive director Bonnie Tatterson. She explains that what makes Community Help Centre (CHC) unique is that it was founded with values that continue today — it uses an educational model of counseling where it does not
diagnose, and, above all, it has extremely compassionate volunteers. There is a misconception that CHC is just another service for Penn State students. The truth is that it is a service for all people and families in need across Centre County. “We look for people who have a passion to contribute,” Tatterson says. “Most of the time people come here because they want hands-on experience or they have been in the Penn State community and they see themselves getting ready to phase out, and they decide that they want to give something to the community now that they are not going to be in it anymore.” Financially, Centre County United Way, Centre Foundation, the American Association of University Women, and the Centre County government support CHC. Outside of the five paid full-time positions, CHC has anywhere between 30 and 50 volunteers dealing with a variety of issues such as mental health, homelessness, sexual violence, trauma, and drug or alcohol dependency. Each volunteer has completed the online application and gone through interviews among the entire staff. Once accepted into the volunteer training program, each person must complete 180 hours of unpaid classroom training in addition to 30 hours of supervised telephone training. Gayle Beese, the program coordinator who monitors all volunteers and hotlines, explains that a variety of guest speakers from the State College Police Department, Alcoholics Anonymous, or the Centre County Women’s Resource Center come in during the training program to give speeches and advice should the volunteers ever encounter situations specific to their fields. Each volunteer will commit more than 340 hours to the organization that strives to ensure that any client is a priority regardless of the situation and the time of day. Amanda Gentzel, basic-needs case manager for CHC, says she thinks of the nonprofit as the hub for all Centre County helping agencies “because we have been around for so long and we have such a large staff that we are able to do things that no one else can do.” CHC offers a wide variety of ways to get the community involved by offering numerous volunteer opportunities. Outside of the 340-hour commitment, CHC provides volunteering opportunities across the area by networking with local help organizations. It recently added a new volunteerism Web address (volunteersite.communityhelpcentre.com), which allows people to look for new volunteer opportunities. Along with providing information and redirecting questions, CHC also offers off-hour services and emergency social-service needs through Commu-
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Darren Weimert
Some of the people who help out and work at Community Help Centre include (from left) hotline volunteer Lara Bader, program coordinator Gayle Beese, executive director Bonnie Tatterson, hotline volunteer Jaclyn Mouras, and volunteer administrative assistant Tara Burkholder.
nity Safety Net, which is a large collaboration with community nonprofit organizations. In January, CHC moved into its new location, a house located at 401 South Fraser Street, with the effect of providing a welcoming feel for their clients. The three-story house is owned by University Baptist and Brethren Church that, according to Tatterson, has been generous and a reasonable landlord because of its commitment to doing community work. The house has multiple offices and rooms where clients can have sit-down meetings with the staff and volunteers, and no client is waiting to get the help they need. There also is a room on the third floor for volunteers to sleep in to ensure that someone is available 24 hours a day, seven days a week. The issues that each volunteer faces daily are life changing, and each volunteer has received something from their experience with CHC. “By working with such an array of people and dealing with such different situations, it really gives you the ability to empathize with anyone, and I appreciate having that quality,” says Gentzel, who started volunteering in 2001 and became a full-time staff member in 2013. Serving as executive director for four years, Tatterson witnesses hundreds of extraordinary volunteers go through training, and watches their passions grow. “I think that for many of our volunteers, they take this experience with them for the rest of their career and the rest of their lives,” she says. “That is one of the things I
am most proud of. Along with helping the community and the members in it who need assistance, we are also helping to shape a whole new generation of people who are going to go out there and do good things.” While it is impossible to foresee what will happen in the coming years, or even the next phone calls that CHC will receive, staff members and volunteers feel prepared to tackle whatever will come their way in the future days “One of the big things we have been trying to do is to get our name out there more. Even though we have been here for over 30 years, it seems that a lot of the times people just don’t know what we do or what we can do,” says office administrator Lauren Parker. CHC has a Facebook page and a Web site where people can learn more about what it does, and they can check out other volunteer services in their areas. “Our hopes are that we continue to get stronger and stronger, and that more and more people know about us, and more and more people feel like we are a resource that works very hard to collaborate with other services within the community,” says Tatterson. “I see us getting bigger and better. I think we have a model that works, and I think people want to be here, they want to work here, and I feel people have a positive experience from being here.” T&G For more information on Community Help Centre, visit communityhelpcentre.com.
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Creative Expressions How Has A Teacher Opened Your World?
30 - Town&Gown August 2014
F
or the fourth consecutive year, the State College Area School District held its Creative Expressions contest asking students to express “How Has A Teacher Opened Your World?” The contest was open to students in kindergarten through 12th grade. Entries came in various forms, including essays, poems, posters, and illustrations. The four winners were selected in June. They were: K-2: Isabel Olson, first-grade student at Gray’s Woods Elementary. She recognized her teacher, Colleen Sheehan. 3-5: Hamna Ahmad, fourth-grade student at Gray’s Woods Elementary. She recognized her teacher, Cynthia Vella. Middle School: Celia Graef, sixth-grade student at Park Forest Middle. She recognized her third-grade teacher, Kimber Hershberger. High School: Georgianna DeCarmine, 11th-grade student at State High. She recognized her teacher, Robert Placky. “I feel that teaching is a humble act,” Placky, an art teacher at State High says. “Our role is to share and give, not expecting anything in return. Georgianna surprised me and gave me something back — I feel honored to having inspired her.” About her being recognized, Vella says, “It is an honor to be recommended by Hamna. She’s an amazing representation of what it means to be a contributing member of our classroom community.” Hershberger says, “It is such an honor to be recognized by a former student, Celia Graef. Celia was a student in my class a few years ago when she was in third grade. I remember Celia as a very creative student who enriched our classroom community by sharing her ideas. … I feel very lucky to have a profession that I love. I enjoy going to school each day so I can learn and grow with my students. My goal as a teacher is to provide opportunities for my students to gain the skills they need to find answers to their questions and to use their creativity to show what they are learning. When I can sit back and watch all of my students engaged, excited, and talking about what they are doing and learning, I feel as though I am ‘doing my job’ well.” Honorable mentions for each age group were: K-2: Mayra Briggs, second-grade student at Gray’s Woods Elementary, honoring Shannon Stallings; Bella Delozier, first-grade student at Gray’s Woods Elementary, honoring Kimberly Jo Bryan. 3-5: Riley Kauffman, third-grade student at Gray’s Woods Elementary, honoring Erin Diperna; Killian Kane and Sam Bell, fifth-grade students at Park Forest Elementary, honoring Rebecca Conner; Ryan Perks, Carter Salvato, and Alex McGuire, third-grade students at Gray’s Woods Elementary, honoring Cheryl McCarty; Emma Reinhard, third-grade student at Gray’s Woods Elementary, honoring Todd Roth. Middle School: Katie Bair, eighth-grade student at Park Forest Middle, honoring Ona Feinberg; Margo Novikov, sixth-grade student at Park Forest Middle, honoring Irwin Furmankek. High School: Wyatt Kline, 10th-grade student at State High, honoring Brian Rowan. 31 - Town&Gown August 2014
Here are the winning entries for each group:
John Hovenstine (3)
How A Teacher Opened My World • by Isabel Olson
The teacher that opened my world is Mrs. Sheehan because at the beginning of the year I could not read very well. Now I can read Level Three with a little help. I wrote the biggest and best story thanks to her. I am much better at math because Mrs. Sheehan helped me, and I would not be the first-grader I am without help from Mrs. Sheehan. And now I am ready for second grade. Darren Weimert
Isabel Olson (right) and her teacher, Colleen Sheehan.
Hamna Ahmad (left) and her teacher, Cynthia Vella.
How A Teacher Opened My World • by Hamna Ahmad
Dear Mrs. Vella, Over all the days I have learned and been taught by your wonderful teaching. I could not ask for any more. I learned many new things, not only have I learned educational things, I have also learned to never give up, be respectful, try your best, etc. I had already known most of these things. However, now with your guidance, they will be in my mind forever. Nobody is perfect in life. We learn from our mistakes. Mistakes or challenges make us who we are.
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Everybody is different, such as from hair color to skin tone, however that does not mean we can’t be friends. From the book Wonder that you read to us, it told us different perspectives of characters, but the main character is a kid named August who has a deformed face. From the book I learned that everybody is unique in their own way. All the things that you have taught me this year are unforgettable. Thank you so much for all your help and effort.
In science We studied the animal kingdom. We all made two life-size animals For me, a lizard and an elephant. She helped us create a jungle out of the classroom With poles as trees And vines hanging from the ceiling. In social studies We studied famous artists. We would imitate their art. For Georgia O’Keeffe We painted vibrant flowers. For Vincent Van Gogh, Sunflowers with Popsicle sticks as paintbrushes. She always had a fun activity Associated with any and all topics. Now I look back And think how she taught me to have fun with everything. To think outside of the box And to make every experience a good experience. Maybe one day I will go to Japan Or become a famous artist Or go on a jungle excursion.
Celia Graef (right) and her teacher, Kimber Hershberger.
Ms. Hershberger: A Teacher Outside of the Box • by Celia Graef She opened up my world She taught by doing.
When my third-grade class was learning about Japan We built a two-story-high structure to look like a paper house, Learned to eat rice with chopsticks, Drank tea while writing poems, And read our tea leaves.
But whatever I do I will know that she was my inspiration And still is. She is a teacher outside of the box She is irreplaceable To me.
She would read classics to us outside Like Charlotte’s Web, While other classes were inside taking notes About electricity. 33 - Town&Gown August 2014
How A Teacher Opened My World • by Georgianna DeCarmine
Georgianna DeCarmine (right) and her teacher, Robert Placky.
In the beginning of the year I had to prove I was an artist. Since I am a photographer, I had to prove that I could truly embrace what it means to be an artist and to venture out of my comfort zone. I soaked in everything that was taught each day. The one doing that teaching was Mr. Robert Placky. He guided each of us on a one-on-one basis to encourage and constructively critique our work. This inspired us and gave us motivation and tools we needed to create the unimaginable and build a portfolio that could truly be called our works of art. I’m so thankful to have him as a teacher for the past three years before he retires in 2015. As the days wind down in this class, I know that I have proven myself to be an artist, thanks to Mr. Placky. Thank you for all that you have done for State College High School and helping me realize my potential and unlocking the door to my future. T&G
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Opportunity
& in
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Happy
Valley Our humble region attracts its share of immigrants who have come from all corners of the world to find success and a new place to call Home
By Savita Iyer-Ahrestani Photos by Darren Weimert HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
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It is a truth universally acknowledged that America is a land of immigrants. For centuries, people — many of them with little or nothing to their names — have come to this country from all corners of the world, hoping to live their versions of the American Dream. While most may head toward the big cities — New York, Los Angeles, and so on — Centre County has and continues to welcome a steady stream of highly talented and enterprising individuals from various countries who have made and continue to make their marks in the community in different ways. And like every other immigrant coming into America, each of them has a story about how they came here, why they came here, and how they found success and their very own American Dream. John Dimakopoulos, owner of The Original Waffle Shop When John Dimakopoulos was 8 years old, Greece suffered a major earthquake. Many people in the affected areas lost their homes Dimakopoulos, who came to America in 1966 with and had to stay in makeshift tents “barely $15 to his name,” now owns two Original Waffle Shops in State College, along with The Greek set up by the Greek military. Restaurant. American soldiers also were on But he got here far more circuitously than he’d hand to help, distributing food and aid, and “one anticipated. of them gave me a package,” Dimakopoulos “I learned from friends that you could leave Greece recalls. “He said, ‘This is for you.’ ” by working for the merchant marines,” he says. The package held a pair of overalls — “Greece has a huge shipping industry that delivers “nothing special, something a farmer would merchandise all over the world, so I signed up.” wear,” Dimakopoulos, 65, says. But more than Unfortunately, though, the ship he was the contents of the package, it was that act assigned to wasn’t going to America. of giving that thrilled him and left a huge “We went to Venice first and then onto impression on his young mind. China,” he laughs, “and seven months later, I He adds, “I wondered how these people can was back in Europe.” be so nice — I figured that America is the Undaunted, he signed on with another new world, the place where everything starts, company, and this time, he was assigned to and I said to myself ‘That’s it, I am going to a ship bound for the United States. That, America!’ ” however, didn’t solve the issue of actually Some years later, when he’d finished high getting into the United States, since school, he set off on his journey to America. 37 - Town&Gown August 2014
Fatemi left Iran in 1978 and is now president of InnoGreen USA in State College.
sailors were given only one-day passes for being on land. But because he was young and adventurous and hell-bent on getting into America, he took a risk: When his ship, in need of sudden and urgent repairs, unexpectedly docked in Baltimore, he bolted. It was 1966 and, with barely $15 to his name and knowing but a smattering of English, he boarded a train to New York City and somehow made his way up to the Bronx, where he had a Greek friend who owned a restaurant. After working there for a couple of weeks, he moved to Patterson, New Jersey, to work at another Greek diner. There, he met yet another Greek who had just opened his first restaurant in Wildwood on the Jersey Shore. “He described the lifestyle in Wildwood, and I thought it sounded like fun, so I went down there to work for the summer,” Dimakopoulos, who is now a citizen of the United States, says. During his second summer down at the shore, he fell in love — she was a waitress at the diner where he was working, and a high school graduate on her way to study at Penn State. “She asked me if I wanted to go with her and I did, because I was young and I was in love,” he says. Dimakopoulos had never heard of Penn
State or State College — “Actually, she didn’t even use those names, she said she was going to ‘University Park,’ ” he says — but within days of finding his way here, he knew he loved it. “The cornfields, the wide-open land — they reminded me of my village back in Greece,” he says. “I said to myself ‘This is good, I want to stay here, I want to see if I can get a job here.’ ” And get a job he did — once again through the tiny Greek diaspora that existed at the time in State College. After a stint at a local restaurant, he met the owner of the downtown locale that was to become home to State College’s very first Waffle Shop. “I decided this town needed a good breakfast place and I would be the one to do it,” Dimakopoulos says. In 1972, he bought the restaurant, and a few years later, he had not one but four Waffle Shops — three in State College and one in Bellefonte. The years passed and, sometime along the way, he sold his restaurants in Bellefonte and downtown State College, and gave the moniker of The Original Waffle Shop to the two establishments he retained. And three years ago, he opened a Greek restaurant on North
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Atherton Street, where “we pride ourselves on serving authentic Greek food made with the freshest of ingredients, many of which are imported directly from Greece,” he says. There’s little doubt that The Greek Restaurant, as it is called, is set to become as much a State College institution as the Original Waffle Shop and Dimakopoulos himself. And his family — wife, Lisa; sons, John, Ryan, and Jason; and granddaughter, Cathryn — is right there working alongside him. For the affable entrepreneur/restaurateur, who laughingly states that he’s “as Greek as they come,” State College and Centre County are home. But Dimakopoulos has always maintained close ties with his homeland because, he says, “As much as I love it here, Greece is my mother, and that’s how it is for all Greeks. We may move away from Greece, make it big in another country, but we’ll always go back to our mother.” Mohammad Fatemi, president of InnoGreen USA If Mohammad Fatemi, president of State College-based InnoGreen USA, hadn’t been on an Iranair flight out of Tehran, his country’s capital city, on December 23, 1978, he may never have come to America at all. A professional soccer player and a university student at the time, he was well aware that changes were coming to Iran, that a great revolution destined to change the course of his country’s history was about to occur. “For two years, we’d take classes and then they’d be canceled,” Fatemi, 62, says. “I was getting tired of that and many other things, and I decided it was time to leave.” Actually, he was booked for a flight in early January 1979. But his friend worked for Iranair and had gotten wind of the fact that the December 23, 1978 flight would be the airline’s last for a while. “She switched my ticket without my knowing, and she said, ‘If you’re going to go, this is your only chance, and if you don’t go, there are many others waiting to take your seat,’ ” he says. So he got on the plane and arrived in the United States with a $2,000 cashier’s check ($1,800 of which went as tuition for the Ohio college he’d been accepted) and $200 in cash.
Fatemi says he and his wife wanted to return to State College because they “had such a great time here — it’s such a nice place to live, and we had so many wonderful memories from our time here."
He hardly spoke English, and, in the aftermath of the Iranian revolution and rapidly deteriorating relations between America and Iran, it wasn’t easy being Iranian in America. He took it all in stride, though, and forged ahead. To get by, he took on various odd jobs — cutting grass, washing dishes, working as a security guard — and as his English improved, he earned a license to both coach soccer and referee at soccer games. He took the Test of English as a Foreign Language (TOEFEL) that all overseas students are required to take, finished his undergraduate degree, and moved onto graduate studies in coal chemistry. Then, he came to Penn State for a PhD in fuel sciences. Though they spent only three years here — living the impoverished existence that’s common to most graduate students — both Fatemi and his wife, Tamara, whom he met during his undergrad studies, loved the place so much they decided they would retire to State College. “We had such a great time here — it’s such a
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nice place to live, and we had so many wonderful memories from our time here,” he says. As it were, the Fatemis ended up moving to State College long before their retirement. Mohammad had a hugely successful career working for companies such as AMOCO, BP, and the Saudi Arabian chemical company Sabic, in Texas and the Saudi capital Riyadh, respectively. But in 2004, when bombs hit residential compounds in Riyadh, they decided it was time to leave. “I left my own country when chaos started, there was no way I was going to stay in Saudi,” he says. Although they initially thought of living in Dubai, the fact that there was no space for their children in the American school more or less sealed the deal for the Fatemis: They would move to State College. Ten years later, they still love the town and couldn’t think of living anywhere else. Fatemi has companies registered in Dubai, London, and Montreal. He is deeply committed to growing InnoGreen USA, a company that offers environmentally greener and more efficient solutions for business- and personal-lighting needs. “I personally believe that LED (light-
emitting diode) technology will change our lives the way the Internet did,” he says. He became fascinated with LED products some years ago, and his firm has major clients in Dubai and the Middle East. Going forward, he hopes to start manufacturing LED products in State College, and he is working closely with the architectural- and electricalengineering departments at Penn State, to be able to harness the very best of their talent. Leila Akherati, owner of Leila’s Beauty Salon The ancient Middle Eastern technique of creating perfectly shaped eyebrows using nothing but a piece of thread is an art form that’s difficult to learn and even harder to perfect. In the State College area, there’s only one person who has mastered eyebrow threading — and that person is Leila Akherati, owner of Leila’s Beauty Salon in State College. “I’ve tried to teach my employees but most of them have said it’s too difficult to learn and they give up,” Akherati, 39, laughs. That’s understandable to a certain extent,
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since eyebrows are such an important feature and there’s a huge difference between simply removing fine eyebrow hairs and shaping a pair of brows to suit a particular face. Akherati’s clientele, many of whom are from countries where eyebrow threading is a common practice, also are picky and trust only her able hand — and that means that Akherati has to warn her clientele whenever she plans to travel, which in turns makes “people rush to schedule appointments around my trips,” she says. She learned the art of threading in her native Iran, where it’s commonplace, and she honed her skill by practicing on her mother, her cousins, and her friends. An accountant by training, she always had both a talent and a penchant for beauty — “I loved trying out new hairstyles and makeup” — and dreamed of parlaying that passion into a profession. She got her chance when her husband, Mansour Solaimanian, took up a position in Penn State’s College of Engineering. But attending Empire Beauty School, where she studied cosmetology while taking care of her two very small children at the time wasn’t easy.
Akherati, who was born in Iran, has mastered eyebrow threading and owns her own beauty salon in State College.
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“We worked a crazy schedule where, as soon as [Solaimanian] entered the house, I would take off,” she says. “I had a few speeding tickets because I was driving so fast to get to class — they didn’t like it if you came late.” Nevertheless, she pursued her dream, and after she completed her course, she went to work in a couple of different venues to gain experience. “I wanted to get skilled in as many areas as possible, including being able to cut men’s hair and use clippers properly,” she says. Then in 2008, while driving close to her Boalsburg home, she spotted a retail space to rent in Hills Plaza. Her dream of owning her own salon was about to come true. It wasn’t easy at first, she says, and, in the first year, she just about made it through. But her accountancy training, along with the constant encouragement she received from husband, kept her going, and pretty soon word had spread that in Centre County someone knew how to thread eyebrows and shape them to perfection. “Yes, I made sure threading is high up in the Google search engines so people would find me,” she laughs.
But hers is a full-service salon, and she loves every aspect of what she does. She’s always experimenting on herself and she’s constantly innovating and adding to her list of offerings. Today, Leila’s Beauty Salon is a popular destination, attracting a range of different people of all ages and from all walks of life, and Akherati also receives requests from other parts of the county to do makeup and hair for bridal parties, for example. “I truly love what I do and I’m fortunate for coming to this country and being able to do this,” she says. “I may have long and busy days, but as long as I’m working, I’m happy and I never feel tired.” T&G Savita Iyer-Ahrestani is a freelance journalist who moved with her family to State College last year. She has worked as a full-time business journalist in New York, and, as a freelancer, has reported from both Europe and Asia. Her features on a variety of topics have appeared in many publications including Business Week, Vogue (Mumbai, India edition), and on CNN.com.
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Designing the
Perfect Career Lanny Sommese has influenced graphic designers around the world with his works and his teachings as a professor at Penn State. While he may be retiring, he’s not through making his mark on creating imaginative images By Lori Wilson
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W
orld-renowned poster d e s i g n e r. P r o f e s sor emeritus. Lanny Sommese has certainly earned some impressive titles in his nearly 50-year career. Born in East Moline, Illinois, in 1943, he has been a member of the Penn State faculty since 1970, and has served as a fellow of the Institute for Arts & Humanistic Studies, distinguished professor, and head of graphic design in the College of Arts and Architecture until announcing his retirement in June. Although he is officially retiring, he will continue to teach within the graphic-design program in his new capacity as professor emeritus. While he’s not calling it quits entirely, the title change certainly serves as a career milestone, and a good point to take a look back at his work both as an image-maker and educator. Some of the work he’s done over his career will be exhibited at the Palmer Museum of Art — Lanny Sommese: Image Maker opens August 26 and runs through December 21. It will showcase many of Sommese’s best-known posters and other graphic creations. Sommese credits his mother for first recognizing his talent for art when he was just 7 years old and painting with oils. His artistic interest carried on during his years in high school, but it never evolved into anything beyond that until he went to college. As an undergraduate at the University of Florida, he discovered what exactly graphic design was, and that it could actually be a viable career path for him. “I wasn’t really interested in being a painter or artist,” says Sommese, as he recalls
stumbling upon some graphic-design magazines in the art-department library at school. “I remember one German magazine in particular that I opened. I looked over the pages, and I loved it! I loved the imagery … I had found my future!” He earned dual degrees from the University of Florida, a bachelor of design and a bachelor of fine arts, before going on to pursue graduate studies at the University of Illinois, where he spent three years obtaining a master of fine arts in graphic design. During that time he was able to teach various design classes. It was an opportunity that unlocked a new related passion — teaching. “Since then,” he asserts, “my love for making design and designers has never waned.” Upon graduation from Illinois in 1970, he was at yet another crossroads. He had to decide where to go next. “At the time, I believed — and still do — that a broadly based education was a necessity in preparing a student for a career in graphic design,” he says. “A major research university was what I had in mind — and a large diverse campus would allow me to continue my activities as a freelance designer. When I visited Penn State for an interview the program was a mess. I was ready to get back on the plane when the dean entered the room, walked right up to me, and looked me straight in the eye. ‘Sommese, I want to make this program one of the best in the country and I’ll give you whatever it takes to make that happen.’ I was 26 years old at the time. He was the dean. How could I refuse?” Although for a 26-year-old, revamping an academic program at a
“Lanny Sommese literally opened my eyes to a world I had been looking at all along, but not really seeing.” — Chip Kidd 46 - Town&Gown August 2014
industry. Not only did the editors agree to publish his work, they also agreed to feature his students’ work, and offered him a position as their North American correspondent. It was a true full-circle moment. Sommese says that Novum Gebrauchsgraphik was one of the publications he remembers looking at in the University of Florida’s library as a freshman. “Audacity pays off,” he says of the whole experience. “You have to go in there, trust yourself, and be ready. Looking back, it was a great way to kick-start my career.” He also had started to make a name for himself in the local community. Committee members at the Central Pennsylvania Festival of the Arts, which at that time was in only its fifth year, were looking for someone to do graphic-design work for the annual event. When the festival director came to him and asked if he would be interested, Sommese said, “Yes” without hesitation, and has designed the festival poster ever since. “The basic idea [for the festival poster] was to create an image Sommese created “Beyond Commerce 2003” for an exhibition/ that is appropriate to the event,” lecture about design that went “beyond commerce.” he says. “At its basis, the summer festival is a celebration of the visual and performing arts, and it’s held in Central major university may seem like a big deal, SomPennsylvania.” mese was eager to do more. Beyond that, the canvas is open to whatever “I didn’t think my career as a designer was colors, graphic elements, or formats he chooses going fast enough,” he recalls, and with a laugh to use. Each poster has a story to it, and he uses continues, “so I called Bill Kinser, one of my forthem to discover new artistic outlets. mer professors at Illinois, and asked, ‘What can I “To me, there is something about the whole do to become famous?’ ” atmosphere,” he says. “The festival is like a ReHis former professor suggested he pack up his naissance fair with music and colors and jesters portfolio, buy a rail pass, and go to Europe to and food. … Now that’s a very playful image.” look for opportunities. He is humbled by how many people have col“He said, ‘Your work is good enough, you can lected the posters over the years, and his love for do it,’ ” says Sommese. “So I did.” Portfolio in creating them has not diminished a bit. hand, he went to Germany and walked into a As equally important to him as his graphicnumber of studios and publication offices to design career is his role as an educator. In talking pitch his work. His persistence paid off at the about what it means for graduates of Penn State office of Novum Gebrauchsgraphik (translated, to earn graphic-design degrees, now 40-some The New Graphic Designer), a German magayears after he began teaching in the program, zine that was well known in the graphic-design 47 - Town&Gown August 2014
The 1993 poster, “Jazz: Hot as Hell,” was sold to raise money for the Jazz Club.
he points out the emphasis placed on creating a strong work ethic. “First off, our students are smart. They’re talented, and we try very hard to establish a good work ethic within them,” he says. “And because they’re at Penn State, they’re getting a well-rounded education. That’s something I’ve always thought was a primary need for a graphic designer. When I was trained as a graphic designer, it was about training my hands to do something — to draw or whatever. Now it’s all about ideas and training your mind. Most of the skills I was taught have been usurped by the computer.” Although technology has certainly changed the graphic-design industry, Sommese points out that it will never replace the mind in the pursuit of a relevant idea or strategy. “It’s essential to have a concept in place before sitting down at the computer,” he says. “It’s a wonderful tactical tool, but it doesn’t do strategy.” One of his former students is Chip Kidd, who is known for his work in revoluntizing the art of American book packaging. He also has published many books. He gives a lot of credit for his success to Sommese.
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“Lanny Sommese literally opened my eyes to the world of graphic design and graphic-design a world I had been looking at all along, but not education is far reaching and substantial.” really seeing,” Kidd says. “He and the graphicMuch of Sommese’s perspective on the busidesign program at Penn State not only taught ness of design could certainly be attributed to his me how to see, but, perhaps more important, own professional success. He has had a number of how to think.” one-man shows all over the world, and his work Barbara Korner, dean of the College of Arts has been included in many prestigious exhibiand Architecture at Penn State, says the tions. More than 100 of his posters are included graphic-design program at the university would not be what it is without Sommese. “He has taught and mentored hundreds of students throughout his career — students who have gone on to become some — Barbara Korner, dean of the College of the most noted graphic designers in the country,” she of Arts and Architecture says. “While maintaining his own professional career marked by numerous national and international in the Library of Congress Poster Archives. Adhonors, he has launched the careers of his ditionally, his posters were awarded gold medstudents and molded a program that teaches als in the International Biennial of the Poster students graphic-design skills, while also of Mexico, the Triennial of Stage Poster Sofia, teaching to use those skills. … His influence in the Colorado Poster Biennial, and the Poster
“His influence in the world of graphic design and graphicdesign education is far reaching and substantial.”
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Biennial of Bolivia. He’s been the subject of many feature articles in industry magazines, and his work was the subject of two books — Lanny Sommese: World Master and Lanny Sommese: X-ray Vision. In addition to many other professional honors, he is a Fellow of the Philadelphia Chapter of the American Institute of Graphic Arts, and in 1999, he was selected to join the Alliance Graphique Internationale, an elite international group of graphic designers based in Zurich, Switzerland. In terms of what’s next for Sommese, he continues to do personal work and will be teaching
a class each semester as a professor emeritus. He has two children that he’d also like to spend more time with, despite their busy schedules. His daughter, Saige, is a student in the graphic-design program at Penn State currently, where his ex-wife, Kristin Sommese, teaches as well. They also have a son, Zane, but it’s unclear whether or not he’ll follow in the family’s footsteps. When asked what has been more significant to his career, teaching or being a professional designer, Sommese explains that one doesn’t outweigh the other. “Teaching has been important to me, but not any more than my career as a professional designer,“ he says. “Over the years, I think the two have fed off each other.” T&G
Top, Sommese created the poster for a theater production of Romeo and Juliet in 1994. The poster “On the Wall, Off the Wall” was part of a retrospective of 50 of Sommese’s posters that has traveled to various exhibition venues in the northeast since 2011.
Lori Wilson is a freelance writer and works in marketing for the Penn State Smeal College of Business.
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Taking Charge As Penn State’s new president, Eric Barron is addressing some big issues early in his tenure as he looks to guide the university out of the turmoil of the past few years and into the future By David Pencek
E
ric Barron had been at his job as Penn State’s president less than a week when he sat down for an interview with Town&Gown in May in his Old Main office. He already had a busy week with traveling to the university’s commonwealth campuses and meeting the school’s deans and other administrators. In the two months since the interview, he’s remained busy tackling some of the big issues facing Penn State — as well as many institutes of higher education. Since he left his position as president of Florida State to become the 18th president of Penn State in mid-May, he has created a sexual-assault task force that would address the issue of assaults happening on Penn State’s campuses. The task force would advise the university on how to improve campus climate and programs. He also created a health-care advisory committee to look at “current and future trends, emerging opportunities, and provide thought leadership in the areas of insurance, health-care delivery, health-care spending, academic research, health and wellness initiatives, and communication.” In July, he also gave his first report as president to the university’s board of trustees, and discussed access and affordability as it applies to students wanting to attend Penn State. In addition, he also is in search of a new athletic director after Dave Joyner announced his retirement in June.
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But during the interview that mid-May morning he was still feeling his way through his first week, and getting acclimated to a Penn State that in many ways is different from when he left his job as dean of the College of Earth and Mineral Sciences in 2006 after working at the university for 20 years, but in many ways is still the same. T&G: Being from Town&Gown magazine, seems fitting to first ask about the relationship between town and gown. How do you see the relationship between the university and the town and surrounding communities? Barron: Well, we really can’t do without each other can we? I had an attitude when we were here before, which was the importance of participation in more than just the university. So, I got very involved in the school district. My wife was a frequent volunteer in the school district. She was PTO president and volunteered at the library, did subbing for paraprofessionals. She was a teacher herself but when our kids got to a particular age, she didn’t want to have a classroom any longer. Our kids went through their entire K-12 education in State College, so it was important for us to be a part of the community and activities, including, I think, even when I left I was cochair of the Penn State United Way. All these things are important. My job responsibilities have changed a little bit, but we hope to be active members of the community. You can look at balance here — you want to attract really good people here to this university, and this community that is here becomes very important to those people. You see that over and over. You want to recruit a faculty member — they’re going to want to know how good the schools are. They need to be good because this is a community of highly educated people that have high expectations and a great deal of optimism about their own kids. And so that becomes important to be able to look at someone and tell them that this is a wonderful place to raise a family — I believe
it is. All those things are important. Business and a sense of community and the quality of schools are incredibly important. Plus, we have to be pretty good partners, or we’ll get in each other’s way. T&G: What are some of the changes you’ve noticed since you left here? Barron: It’s hard not to notice the number of new buildings. I know there were a lot of new buildings being built when I was here, but you can make quite a list — the law-school building wasn’t there, the Millennium Science building wasn’t there, the Health and Human Development Building was on its way up. It gets to be a pretty good list. T&G: What kind of feedback are you getting from people you’ve talked with? Have they expressed their hopes, concerns? Barron: Just about every meeting I have is incredibly positive. First of all, people are proud of this university and the quality it delivers and the opportunity to excel here. And people are incredibly proud of their town. I had that as an expectation. That’s the way it was when I left — people being incredibly proud of Penn State and State College. You get that feeling back really quickly. T&G: Student debt is a big issue. Can you talk about the value of an education here and how the financial strain on students can be handled? Barron: Right now, there are six topics that I’m doing my best to learn how we’re doing, how comprehensive is our approach — and hitting the notion of cost and accessibility head-on is really important. There are a lot of good signs, which doesn’t mean we should relax, because it’s expensive. The number of need-based students as a percentage of the total student population is still going up here. That tells me there are an awful lot of students that are sitting
“Just about every meeting I have is incredibly positive. First of all, people are proud of this university and the quality it delivers and the opportunity to excel here. And people are incredibly proud of their town.” 54 - Town&Gown August 2014
there and saying, “I’ve got a lot of options, but this option is the best one for me even though it’s not inexpensive.” … They’re making that selection because they see the value proposition in a Penn State degree. Another thing that is great is the whole capital campaign. The highest priority was student scholarships. Especially in this economic climate, to raise more than a half-billion dollars for student scholarships is pretty darn astounding. As a matter of fact, [my wife] Molly and I just created two trustee scholarships ourselves — one after my folks and one after her folks — because the attitude of the place is we’re going to make sure these are good scholarships and we’re going to help match — it’s such a good deal. …
I’ve got to force us to go in this direction in order to enhance our ranking — but the perception of quality and how well our students do pays our students back year after year after year. It starts the year after they graduate and just keeps going throughout their careers. So, we don’t want to give up quality in order to have a lower price tag. It’s a tightrope we’re walking. You really have to balance that quality against where you can be efficient, not just, “Let’s make a price cut.” So we have to be careful how it is we do that. T&G: You seemed to be able to do that effectively at Florida State. Barron: That was partly out of necessity — there was no choice. There, you’re very conscientiously saying, “OK, I’m going to maintain
“I’m not here for any specific college — I’m here for the entire university and all of its campuses. I have to make sure I learn as fast as I can so I have a better chance in making good decisions.” That attitude of the trustees and the university to really support scholarships I think bodes well for students that are having trouble financially. The third piece is you can’t find a business magazine that doesn’t rank Penn State at the very top or near the top of salary and career success in terms of recruiting. Not every place can say that. … So that’s a very powerful message. At the same time, I think it warrants a real analysis of students in every income bracket — where are those students feeling the most pain because of cost? I want to look at that carefully. I want to start being very deliberate and even vocal about the efficiencies that we’re going through, and target cost savings in the future. That is important to everybody here in this process. Finally, I spend quite a bit of time looking at the outcome of students. What you see is that students that are coming out of nationally ranked programs get better jobs and have a better income trajectory. Say you have a Penn State degree and you go to an employer, or you come from Southwestern Middle Tennessee Valley State University — I’m pretty sure that doesn’t exist — same grade-point average. What’s an employer going to do? You never want to give up quality. Those rankings actually matter — not in the sense that I’ve got to have this ranking, or
quality. I’m going to do this. I’m going to do this. But I don’t have the money. … OK, we’re not going to do this, in order to make sure our programs are very healthy.” And so we did pretty well. A lot of people also would tell you it was a very tight, tight budget with little room to maneuver, so that also makes you a little less nimble. A lot of people say, “We want you to be inexpensive, we want you to be very nimble, and we want you to be very good, and we also want you to be accessible even to students who don’t have the resources at all and can’t pay.” That’s pretty challenging. You might be able to do two of those, but it’s hard to do all four. T&G: Are you coming in with any immediate goals — things you want to get done soon? Barron: My attitude is meeting and talking to as many people as I can so I have a good understanding of the institution. I don’t trust the fact that I was here 8 ½ years ago and I think I know what I was doing. Even as a dean of a college, you have a focus. I’m not here for any specific college — I’m here for the entire university and all of its campuses. I have to make sure I learn as fast as I can so I have a better chance in making good decisions. T&G: You’ve talked about the university being student-centered. Do you feel some schools
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Baron has given many speeches and met with many groups since becoming president in May.
get away from that? Barron: I’m willing to bet that you could look up all the institutions across the country and look at how well they do retaining students and grad students, and you would come down to a handful of factors that are governing that. I’ll take one. If you’re a commuter school, you’re less likely to have a high retention rate. The students don’t become connected. If there’s a poor delivery of courses, and faculty that aren’t engaged and paying attention, you’re going to lose people. I think the third part of this is … if you’re sending a lot of signals that you’re a scholarly community and you have activities beyond the classroom that enable students to be successful, you’ll end up having an extremely high retention and graduation rate. And this feeds right back to the cost issue. A lot of people get concerned when you have a tuition increase. I tell people the worst tuition increase you could have is to go another year. All those parts of services and keeping track of students and knowing whether you have good advisors there, are things that make you studentcentered. But student-centered still comes down to: [Students] want to stay and finish in a timely
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fashion — you graduate, you launch a career. Those are the basics. And now you start to add all those factors that make a difference. I like to use a lot of examples. The veteran population drops out at an enormously high rate. … They’re a little worried that they’ve been out of the academic environment for a while. … So, sometimes they’ll automatically pick [a college] where it’s “Of course we’ll take your tuition dollars.” Many of those schools are not the least bit student-centered. That gives us an extremely low retention and graduation rate. Turn the page, pick a university that deliberately promotes community among veterans when they come in the door and provides what I would call those services that are designed to make a student successful — and you watch the retention and graduation rates among vets skyrocket, even higher than a mainstream student. They’re very mature. They’re there for a very specific purpose. You start to look at that and you realize how it is to be student-centered. You could do the same thing in recognizing how to be student-centered for a transfer student that has a different experience, or go through the list of possibilities. Building this sense of comg Comin 2 r 014 Summe Way, wknest 100 Ha nte Bellefo
munity, having those services that help students be successful — advising, mentoring, opportunities for engagement so they feel like they’re part of the community and are adding value to going in and out of class — and all of a sudden you discover that you have a very powerful university in terms of retention and graduation rates. T&G: Penn State usually is ranked high when it comes to schools for veterans. Barron: Yeah. Good place in a lot of different ways. T&G: Are there many schools that could have gone through what Penn State has gone through, and stayed at a high level? Barron: The thing that is really interesting is Penn State is growing and getting better — record admission, record research dollars, completion of a $2 billion-plus campaign during a recessionary period and other stresses. This is rather a remarkable story. I don’t want to run the experiment anywhere else. I want to add a little piece here. The perspective here is different than the perspective from someone outside. I think what a lot of people don’t realize is the rest of the world sees Penn State as a powerful university. They don’t see
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what happened in the past. It hasn’t been out there in the paper in a long time. Here and in the state, you’re still living parts of this because you have some court filings or you have the next issue or complaint. But if you go to Maryland or Georgia or Florida, nobody has been talking about this for a long time. And so you have to realize the rest of the world is evaluating the reputation of Penn State and they’re seeing the power of the academic programs, and they’re seeing the research numbers, and those people that are providing grants and contracts and doing reviews are seeing the brilliant ideas of faculty and they’re seeing the accomplishments of faculty — and that’s what they’re evaluating things on. Nobody sees Penn State in the midst of that controversy unless you live here — and, at some point, it won’t be what people are thinking about here either. Same thing for applications. Look at all those international applications and out-of-state applications, despite the cost. And what they’re seeing is “I get to graduate from a top-eight [public] university in the country. This is a huge success story if I can go there and graduate!” That’s
what they’re seeing. T&G: There are still some ongoing investigations. Any updates on those? Barron: We’ll take them as we go. They are all reflective of the past. We’re going to do our best to make sure none are reflective of the future. T&G: What traits are you looking for in an athletic director and athletic department? Barron: That the education of the student is incredibly important. The notion that someone comes in, barely passes a few classes, makes a reputation, and does not graduate, I think should be anathema to any university. The education component of it is extremely important. The integrity of a program is extremely important. I like to win in a breadth of areas, not just one. I like to win — do you know anyone who doesn’t like to win? I can’t think of anybody who doesn’t like to win. It’s just more fun. T&G: You’re coming off a pretty good win at Florida State. Barron: Yeah. I was probably one of the least likely people in the world to lift up a crystal football. I got to have the experience — I look forward to doing it again. There are a few people
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that said, “How could you leave Florida State, because there’s going to be another [championship] right after this one?” One, it’s the whole institution that’s important, and it’s what we deliver for students that’s of paramount importance. And two, it’s even more fun to do it at two different institutions than it is to do it at one. You do it with integrity and you do it because you care deeply about the students and their success on the field and off the field. T&G: With the NCAA facing a lot of scrutiny, do you foresee major changes that need to happen? Barron: I’m personally a fan of the notion that the five power conferences are operating in different ways, and that the breadth of the schools that are being represented even within divisions is so large that it’s difficult to manage. I look at this viewpoint that not only is it so different and the discussion is so different, but look how many times new rules and policies have been developed recently in the NCAA, and then everybody overrides them. That suggests you’re really struggling to find those sort of natural places and sets of rules and regulations
and policies that apply to that breadth of institutions. So, I personally encourage the idea that the five power conferences look at things a little bit differently, and are able to look at athletic things a little bit differently. T&G: There still seems to be a split among the alumni and members of the board, given how things were handled here. What’s your assessment? Barron: I need more time and opportunity
“I think what a lot of people don’t realize is the rest of the world sees Penn State as a powerful university. They don’t see what happened in the past.”
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to talk to people. I heard a lot of people saying that the alumni trustees elections were not very civil this time around. That has to worry you. All these people are involved because they care deeply about the institution, so that’s a strength. But if you lose civility in the process, that’s tough. T&G: I think it was during your first press conference you said it would take time to figure out when or how to honor Joe Paterno. Do you still feel that way? Barron: It does take time, and it isn’t something that occurs publicly. When I walked into Florida State, Bobby Bowden was fired the day they made the short list for the presidency. Their view was that nobody would take that job if it was a decision that they had to make. You’d have a third of the alumni thinking you did the wrong thing, a third that didn’t care, and a third thinking you did the right thing. So who wants to start their job already in a position like that? So what happened the minute I walked in the door was everybody said, “Are you going to say the way he was fired was wrong?” What occurred after a period of time was Bobby came back [to attending some games]. That didn’t oc-
cur on the front pages of newspapers or on the TV. It occurred because you were being careful and thoughtful. T&G: Finally, with your wife, Molly, how involved will she be with the university? Barron: She will be very involved. She cares deeply about students. She tends to go to commencement and award ceremonies. She loves to go to athletic events. She becomes very active with alumni. And she gives a lot of time and effort to making people feel welcome. She’s a warm, gracious lady. It doesn’t take too long for people to realize that. I tell this story: I thought I really had given a good speech to an alumni group. I thought I was hitting home on the points. This gentleman came up and hands me a check for $50,000. My brain went, “That was a good speech.” He said, “I just want you to know this doesn’t have anything to do with what you said. It’s because I discovered you have a really nice wife. She’s warm and friendly, and I think this is the right attitude for this college, so I wrote this check.” That happened more than once. Maybe I need to be warmer and friendlier. T&G
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ThisMonth on
P E N N S TAT E P U B L I C M E D I A
For additional program information visit wpsu.org
PENN STATE FOOTBALL PREVIEW SHOW
TIME TEAM AMERICA
Friday, August 29, at 9 p.m. and Saturday, August 30, at 11 a.m. A fast-paced program catching you up on gameweek preparation, film breakdowns, and coach insights. Local WPSU-TV broadcast underwritten, in part, by Penn State All-Sports Museum, McLanahan’s Penn State Room, and HealthSouth Nittany Valley Rehabilitation.
LITTLE LEAGUE®: A HISTORY Sunday, August 24, at 7 and 11 p.m.
Photo courtesy of Tracey Whitney / Oregon Public Broadcasting
Through the dirt, the sweat, the dust, and the rain, archeologists explore the mysteries of the past through what they find buried below the ground. The Search for Josiah Henson Tuesday, August 19, at 8 p.m. The Bones of Badger Hole Tuesday, August 19, at 9 p.m. Lost Civil War Prison Tuesday, August 26, at 8 p.m.
Narrated by legendary baseball broadcaster Vin Scully, Little League: A History chronicles and celebrates Little League’s 75-year contribution to American culture.
SMALL BALL: A LITTLE LEAGUE STORY Thursday, August 14, at 8 p.m. Explore an American rite of passage as told through the story of one California team’s incredible rise to the national stage.
wpsu.org U.ED OUT 15-0002
Lost Pueblo Village Tuesday, August 26, at 9 p.m.
JAZZ AT THE PALMER Enjoy an evening of jazz with the Organ Trio East Thursday, August 28, at 7:30 p.m. at Palmer Lipcon Auditorium. Tickets are free and limited to four per address, and online registration opens July 28.
Visit wpsu.org/jazzatthepalmer. Sponsored, in part, by The Penn State Bookstore with additional support from Friends of Palmer Museum of Art.
AUGUST
Join us at the 24th Annual
Mount Nittany Medical Center Golf Classic Proceeds benefit The Healing Garden at Mount Nittany Medical Center.
Saturday, August 16, 2014 Penn State Golf Courses
Healing Garden
• Shotgun start at 11 a.m., four person scramble tournament • Breakfast, lunch and dinner included in registration • Closest to the pin contest • Golfers of all skill levels are welcome • Over $2 million raised to advance Register online at healthcare in our region One lucky registered golfer will win $10,000 or a 2014 Chevrolet Cruze.
give.mountnittany.org/golfclassic or call The Foundation for Mount Nittany Medical Center at 814.234.6777.
penn state diary
Written Word Becoming Less Written Lamenting the loss of handwriting classes from school curriculums Penn State University Archives
By Lee Stout
Presidents Lincoln (above) and Buchanan “did” cursive when accepting membership in a campus literary society.
With all the debate over educational reform, there is one small piece of the puzzle that is of particular interest to me. It’s the gradual (or rapid, depending on your viewpoint) disappearance of cursive handwriting from the school curriculum. Many baby boomers and their children will happily trot out stories of the torture of learning cursive-letter forms and connecting those letters
to try and make a readable word, sentence, paragraph, and so on. Many will say their handwriting is so bad that they print instead. Now that we live in the world of information technology, we are keying everything into every device we have, and in some cases relying on software to turn spoken words into printed text. Who knows — perhaps typing will be the next “antiquated” thing to end up on the reformers’ scrapheap. But there are still die-hards who decry this change and warn of unintended or unforeseen consequences. Being unable to sign your name to a document may be the least of our worries. Having worked in an archives and also with rare books and early manuscripts, and being a historical researcher and genealogist myself, I have trouble imagining a world where young people will say, “I don’t do cursive” when faced with a letter or diary from the past, or even a professor’s handwriting in a class presentation. A recent column in the Chronicle of Higher Education described a new effort by rare-book librarians and archivists at the University of Illinois Urbana-Champaign to try and remedy the problem. “Camp Cursive” is for 8- to 11-yearolds and provides a series of enjoyable activities to introduce cursive in meaningful and painless ways. Proponents of learning cursive cite research that demonstrates improved learning from notetaking by handwriting as opposed to typing on a keyboard, but increasingly many of us have learned to type faster than we can write, and the results are often far more readable. Some critics argue that catering to the few who will do literary and historical research wastes the time of many who will never write cursive or increasingly won’t have to read it. Others argue that learning to read it doesn’t necessarily require learning to write it — although as a grad student in Chinese history, learning to read Chinese characters was impossible for me without first learning to write them. For some, reading and writing cursive is an aesthetic experience — the feel of writing with a fountain pen on beautifully made paper seems to release the same endorphins as curling up to read an actual printed book. Although we have cursive fonts in our word-processing programs, I’m doubtful that those dedicated to handwriting find it an acceptable alternative.
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I do, however, have more practical concerns. Will a population that can’t do cursive lose their connection to history? If you do history — research it, write it, or otherwise present it to an audience — then the inability to decipher cursive is a major handicap. If, on the other hand, you only consume history — read it, view it in exhibits, or watch it on TV or in the movies — then I think it’s likely that you can still stay connected to the past without knowing cursive. The critic who says only a handful of budding professional scholars will delve into original source materials so the rest of the class can be excused is, however, ignoring a substantial portion of the nation — those who want to actively explore their personal past through genealogy and family history. Vast arrays of source materials for these hobbies are handwritten in cursive — everything from courthouse and church records to the federal-census schedules. Even things as basic as family letters, photographs with names on the back, diaries, journals, and personal copies of official records are written in cursive. However, researchers of earlier eras and of sources in languages other than English must learn to navigate different scripts as well as usages that are strange to us today. Perhaps it would be more productive to offer remedial classes in cursive to college students and genealogists than to try to catch the interest of third- to fifth-graders. After all, how much would they remember by the time they reach adulthood if there is no follow-through in the schools or culture at large? So, perhaps for most, cursive will become a curiosity, learned mainly as an art form, as calligraphy is today. But for the student of history, of any type, interpreting the written record of the past will remain a necessary skill, an “auxiliary historical science” as it was once put, like reading medieval documents. I, however, will fondly remember my encounters with the Palmer method of penmanship in fourth grade, when we still used steel-nibbed pens and inkwells (am I dating myself?), and I will continue to work to interpret the letters and documents of Penn State’s presidents, professors, and students — not to mention my own notes about them. It’s a “skill set” I’ll happily carry with me into the future. T&G Lee Stout is librarian emeritus, Special Collections for Penn State.
Get to know...
Lisa Wandel: What’s on the Menu? Pear and walnut salad, sweet chili mango tilapia, lamb sliders with yogurt mint dressing…These are just a few of the new tempting dishes students will see in University Park dining halls this fall. “People who haven’t been in a dining hall for years are just shocked,” says Lisa Wandel, director of residential dining. “We have these wonderful chefs on our team, and we get together and plan the menus.” Cheeseburgers, French fries, and chocolate chip cookies are still student favorites, but so are Greek yogurt, fresh fish, and roasted vegetables, says Wandel, who has a “passion” for encouraging healthy eating. “I get great joy out of students taking our vegetables.” Having just marked 30 years in Food Services, Penn State alumna Wandel and her staff work from five dining commons to serve 14,000+ students who live on campus, plus off-campus students who buy meal plans as well as faculty and staff. Wandel’s team juggles nutrition, taste, and cost goals to please everyone from vegetarians to meat-andpotatoes fans. One way staff has reduced food waste in the all-you-can-eat atmosphere is to offer more “buffet sizes” — sliders, small pizza slices, etc. New this fall, carryout customers can get ecofriendly, reusable Green2Go Boxes instead of polystyrene containers that often end up in the trash. “We’re really excited about that. In Pollock alone, we probably go through 400 carryout containers a day.” The Penn State Bookstore thanks Lisa Wandel and all faculty and staff who carry out the university’s mission every day.
www.psu.bncollege.com 814-863-0205
65 - Town&Gown August 2014
Coming to Bryce Jordan Center/Medlar Field at Lubrano Park
August 1 Spikes vs. Aberdeen Medlar Field at Lubrano Park 7:05 p.m.
Window on the West:
Views from the American Frontier The Phelan Collection
Continuing through August 31, 2014
Museum Hours Tuesday through Saturday 10:00 a.m. to 4:30 p.m. Sunday, noon to 4:00 p.m. Closed Mondays and some holidays
FREE ADMISSION
For more information, please call 814-865-7672. Window on the West: Views from the American Frontier, The Phelan Collection, was organized by Exhibits Development Group, USA. Above: Richard Lorenz, Following a Trail, c. 1900, oil on canvas. Collection of Arthur J. Phelan.
The Palmer Museum of Art receives state arts funding support through a grant from the Pennsylvania Council on the Arts, a state agency funded by the Commonwealth of Pennsylvania and the National Endowment for the Arts, a federal agency.
2-4 Spikes vs. Hudson Valley Medlar Field at Lubrano Park 7:05 p.m. Sat. & Mon., 6:05 p.m. Sun. 12-14 Spikes vs. Mahoning Valley Medlar Field at Lubrano Park 7:05 p.m. 16 Penn State Commencement Bryce Jordan Center 10 a.m. 20-21 Spikes vs. Auburn Medlar Field at Lubrano Park 7:05 p.m. 27-28 Spikes vs. Williamsport Medlar Field at Lubrano Park 7:05 p.m. 29-30 Spikes vs. Batavia Medlar Field at Lubrano Park 7:05 p.m.
Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to minorities, women, veterans, disabled individuals, and other protected groups.
66 - Town&Gown August 2014
August
what’s happening
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Deadline for submitting events for the October issue is August 29.
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Popular 1980s band The Fixx performs at the State Theatre in a 7 p.m. concert.
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The Bellefonte Arts & Crafts Fair begins in Talleyrand Park and runs through August 16.
Tussey Mountain hosts the annual State College Brew Expo.
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Fuse Productions presents the Broadway hit A Chorus Line at the State Theatre. The show runs through August 9.
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12 Ag Progress Days start in Rock Springs and run through August 14.
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The touring production of West Side Story comes to Eisenhower Auditorium.
The annual Centre County Grange Encampment and Fair opens in Centre Hall and runs through August 28.
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Nittany Valley Shakespeare Company performs King Lear at Sidney Friedman Parklet at 2 p.m. August 23-24.
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The defending national champion Penn State women’s volleyball team opens its season against TCU at 7:30 p.m. at Rec Hall.
The State College Spikes play their regular-season home finale against Batavia at 7:05 p.m. at Medlar Field at Lubrano Park.
Announcements of general interest to residents of the State College area may be mailed to Town&Gown, Box 77, State College, PA 16804-0077; faxed to (814) 238-3415; or e-mailed to dpenc@barashmedia.com. Photos are welcome. 67 - Town&Gown August 2014
Academics 16 – Penn State Summer 2014 Commencement, BJC, PSU, 10 a.m. 25 – Penn State First Day of Classes, fall semester.
Children & Families 2, 16, 23 – Saturday Stories Alive, Schlow Centre Region Library, S.C., 11 a.m., schlowlibrary.org. 5, 12, 19 – Discovery Days, Schlow Centre Region Library, S.C., 11 a.m., schlowlibrary.org. 11-12 – Legos in Action, Schlow Centre Region Library, S.C., 9:30 a.m., schlowlibrary.org. 16 – “Playful Prints: Exploring Printmaking Techniques,” Palmer Museum of Art, PSU, 10:15 a.m., palmermuseum.psu.edu.
Classes & Lectures 1 – Gallery Talk: “Summer is for Learning: Focus on the Collection” by Jessica Baker Kee, Pierette Kulpa, and Jessica Tkach, Palmer Museum of Art, PSU, 12:10 p.m., palmermuseum.psu.edu. 5, 19 – “A Joint Venture,” information session on hip or knee replacement, Mount Nittany Medical Center, S.C., 11 a.m. Aug. 5, 7 p.m. Aug. 19, 278-4810. 5 – Central PA Civil War Round Table: “The Battle of Mobile Bay” by Dr. John Quarstein, PA Military Museum, Boalsburg, 7 p.m., 861-0770. 9 – “Luminous Landscape: Basics of Color Palette Control and Composition,” Palmer Museum of Art, PSU, noon, palmermuseum.psu.edu.
Club Events 2, 9, 16, 23, 30 – Go Club, Schlow Centre Region Library, S.C., 1:30 p.m., schlowlibrary.org. 4, 18 – Knitting Club, Schlow Centre Region Library, S.C., 6:30 p.m., schlowlibrary.org. 6, 13, 20, 27 – State College Rotary Club, Nittany Lion Inn, S.C., 5:30 p.m., statecollegerotary.org. 6, 13, 20, 27 – State College Sunrise Rotary Club mtg., Hotel State College, S.C., 7:15 a.m., kfragola@psualum.com. 6, 20 – Outreach Toastmasters mtg., The 329 Building, Room 413, PSU, noon, kbs131@psu.edu.
7, 14, 21, 28 – State College Downtown Rotary mtg., Damon’s Grill & Sports Bar, S.C., noon, centrecounty.org/rotary/club/. 7, 21 – State College Toastmaster’s Club, South Hills School of Business & Technology, S.C., 6 p.m., statecollege toastmasters.toastmastersclubs.org. 13 – 148th PA Volunteer Infantry Civil War Reenactment Group mtg., Hoss’s Steak and Sea House, S.C., 7:30 p.m., 861-0770. 14, 28 – Embroidery Club, Schlow Centre Region Library, S.C., 6:30 p.m., schlowlibrary.org. 20 – Nittany Mineralogical Society, 116 Earth & Engineering Sciences Building, PSU, 7:30 p.m., nittanymineral.org. 27 – Applique Club, Schlow Centre Region Library, S.C., 7 p.m., 237-0167.
Community Associations & Development 14 – Centre County TRIAD: Centre Region Fire Protection Program, Centre LifeLink, S.C., 10 a.m., 238-2524. 19 – Spring Creek Watershed Association mtg., Patton Township Municipal Building, S.C., 7:30 a.m., springcreekwatershed.org. 27 – Patton Township Business Association, Patton Township Municipal Building, S.C., noon, 237-2822.
Exhibits Ongoing-10 – Seeing America: Photographs from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum.psu.edu. Ongoing-24 – Mining the Store: American Prints from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum .psu.edu. Ongoing-31 – Food Glorious Food, Bellefonte Art Museum for Centre County, Bellefonte, 1-4:30 p.m. Fri.-Sun., bellefontemuseum.org. Ongoing-31– The Veiled Arts of Victorian Women, Centre Furnace Mansion, S.C., 1-4 p.m. Sun., Wed., & Fri., centrehistory.org. Ongoing-31 – Window on the West: Views from the American Frontier from the Phelan Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum.psu.edu.
68 - Town&Gown August 2014
Ongoing-November 14 – Rural Landscapes: Exploring Rural Heritage Through the Art of the Farmland Preservation Artists of Central PA, Centre Furnace Mansion, S.C., 1-4 p.m. Sun., Wed., & Fri., centrehistory.org. 26-December 21 – Lanny Sommese: Image Maker, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum.psu.edu.
Health Care For schedule of blood drives visit redcross.org or givelife.org. 1 – Alzheimer’s/Dementia Support Group, Schlow Centre Region Library S.C., 1 p.m., 234-3141. 4 – Cancer Caregiver Support Group, Mount Nittany Medical Center, S.C., 10:30 a.m., cancersurvive.org. 4 – Breast Cancer Support Group, Mount Nittany Medical Center, S.C., 5:30 p.m., 231-7005. 7 – Children and Families with Type 1 Diabetes Support Group, Mount Nittany Medical Center, S.C., 6:30 p.m., mountnittany.org.
12 – Alzheimer’s/Dementia Support Group, Mount Nittany Dining Room at the Inn at Brookline, S.C., 6:30 p.m., 234-3141. 12 – Brain Injury Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 7 p.m., 359-3421. 13 – Senior Center Diabetes Support Group, Centre Region Senior Center, S.C., 10:15 a.m., 231-3076. 13 – The Fertility Issues and Loss Support Group, Choices (2214 N. Atherton St.), S.C., 6:30 p.m., heartofcpa.org. 14 – Diabetes Support Group, Mount Nittany Medical Center, S.C., 6 p.m., 231-7095. 18 – Cancer Survivor Support Group, Mount Nittany Medical Center, S.C., 11:30 a.m., cancersurvive.org. 19 – Multiple Sclerosis Support Group, HealthSouth Nittany Valley Rehab Hospital, Outpatient Entrance, Pleasant Gap, 6 p.m., 359-3421. 21 – Better Breathers Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 2 p.m., 359-3421. 21 – Parents-to-Be: The HEIR & Parents Hospital Tour for Expectant Parents, Mount Nittany Medical Center, S.C., 6:30 p.m., mountnittany.org.
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25 – Heart Failure Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 4 p.m., 359-3421.
Music 1 – Friday Concerts on the Village Green: The Project, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org. 2 – The Fixx, State Theatre, S.C., 7 p.m., thestatetheatre.org. 3 – South Hills School Music Picnic Series: Les Shaw’s Swingin’ Dixie, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu. 3 – Summer Sounds: Dan Stevens Talleyrand Park, Bellefonte, 7 p.m., bellefontearts.org. VILMA/JOHN&CREW: COPY FORGreen: 8 – Friday Concerts onTHIS theIS Village ’14 RED CROSSGranary, AD – Overhead,AUG Lemont Village Lemont, 7:30 p.m., lemontvillage.org. PLEASE MAKE IT LOOK LIKE THIS, 10 – South Music Picnic WITHHills EQUALSchool SPACES TOP & BOTTOM Series: Tommy Wareham & The IF IT DOESN’T FIT VERTICALLY OR HORIZONTALLY, Intrigues, South Hills School of Business & PLEASE EMAIL – HE WILL MAKE IT FIT Technology, S.C., WITT 6 p.m., southhills.edu. 10 – Summer Sounds: Second Winds, Talleyrand Park, Bellefonte, p.m., 2014-08 AUG Red 7 Cross bellefontearts.org. MAX LINE WIDTH:
15 – Friday Concerts on the Village Green: Tussey Mountain Moonshiners, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org. 17 – South Hills School Music Picnic Series: The Little German Band, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu. 17 – Summer Sounds: Tarnished Six, Talleyrand Park, Bellefonte, 7 p.m., bellefontearts.org. 22 – Friday Concerts on the Village Green: Tyne and the Fastlyne, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org. 23 – Kristin Stephenson, Esber Recital Hall, PSU, 3 p.m., 231-4817. 24 – South Hills School Music Picnic Series: Zeropoint Big Band, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu. 28 – Jazz at the Palmer: Organ Trio East with Jay Vonada, Palmer Museum of Art, PSU, 7:30 p.m., palmermuseum.psu.edu. 29 – Friday Concerts on the Village Green: Ridge and Valley String Band, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org. 29 – Penn State School of Music: Graduate Recognition Recital, Esber Recital Hall, PSU, 8 p.m., music.psu.edu.
mimimimimimimimimimimimimimimimimimimmimi Red Cross Honor Roll of Milestone Blood Donors 21 gallons: Farley Hill 16 gallons: Wilda Williams 14 gallons: Denis Anderson, Donald Price 13 gallons: Herbert McKinstry, Charles Snyder 11 gallons: Donald Holt 10 gallons: Karen Kochkodin 9 gallons: Bruce Boob 8 gallons: Sharon Ault, Marsha Bailey, Carol Miller 7 gallons: Michael Fetchu, Raymond Fisher, Daryl Sinn, Brenda Spicer 6 gallons: Michael Ammerman, Seth Beveridge, Donnie DeGarmo, Evonne Henninger, Joseph Laskowski, Samuel Martz 5 gallons: Chester Boonie, Lester Crater, Thomas Songer, Dorothy Van Vliet 4 gallons: Alicia Cornali, Scott Geesey, A Scott Lewis, Paul Swanson, Gerald Timchak, Raymond Twoey 3 gallons: Nicholas Genger-Boeldt, Melinda Gustkey, Karl Leitzel, Robert Mikesell, Paul Peworchik, Charmaine Swabick, Frank Vozniak, Theron Ward, William Witherite 2 gallons: Sally Bell, Cindy Britton, Robert Dombrowsky, Dale Eckley, J P Gardner, Derry Grendon, Lauren Kaplow, Danielle Kaulakis, Edward Kerr, Wilen Landers, Shane McBurney, Mark Naylor, Stephen Olson, Erik Pindrock, Dale Shaw, Susan Veneziano, Tracey Whitehill, Jane Zeigler, Edward Zuech
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30-September 1 – Penn State School of Music: Trombone Labor Days, Esber Recital Hall, PSU, music.psu.edu.
Special Events 1– Bricks & Sticks Golf Classic, Penn State Golf Courses, PSU, 11a.m., centralpabuilders.com. 1-2 – PA Organic FarmFest, Centre County Grange Fairgrounds, Centre Hall, noon, 422-0251. 1, 8, 15, 22, 29 – Downtown State College Farmers’ Market, Locust Lane, S.C., 11:30 a.m., statecollegefarmers.com. 2, 9, 16, 23, 30 – Bellefonte Farmers’ Market, Gamble Mill restaurant parking lot, Bellefonte, 8 a.m., centralpafarmers.com. 2, 9, 16, 23, 30 – Millheim Farmers’ Market, Millheim American Legion Pavilion, Millheim, 10 a.m., centralpafarmers.com. 2, 9, 16, 23, 30 – North Atherton Farmers’ Market, Home Depot parking lot, S.C., 10 a.m., centralpafarmers.com. 5, 12, 19, 26 – Tuesday State College Farmers’ Market, Locust Lane, S.C., 11:30 a.m., statecollegefarmers.com. 5, 12, 19, 26 – Boalsburg Farmers’ Market, PA Military Museum, Boalsburg, 2 p.m., boalsburgfarmersmarket.com.
Tussey Mountain’s WingFest concludes with the final four weeks of competition August 7, 14, 21, and 28. 6, 13, 20, 27 – Lemont Farmers’ Market, Lemont Village Granary, 2 p.m., centralpafarmers.com. 7, 14, 21, 28 – WingFest, Tussey Mountain Amphitheatre, Boalsburg, 5:30 p.m., tusseymountain.com. 8 – Movies on the Mountain: The Princess Bride, Tussey Mountain Amphitheatre, Boalsburg, 8 p.m., tusseymountain.com. 9 – Centre County Farm Tour, pasafarming.org. 9 – High Performance Housing Tour, State College, 10 a.m., 574-9267.
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12-14 – Ag Progress Days, Rock Springs, agsci.psu.edu. 15-16 – Bellefonte Arts & Crafts Fair, Talleyrand Park, Bellefonte, bellefontefair.org. 16 – State College Brew Expo, Tussey Mountain Amphitheatre, S.C., 5 p.m., tusseymountain.com. 21-28 – Centre County Grange Encampment and Fair, Grange Fairgrounds, Centre Hall, grangefair.net. 22 – Coquese’s Drive for the Women’s Resource Center, Penn State Blue Course, PSU, 10 a.m., gopsusports.com. 22 – Mount Nittany Health Walk, Grange Fairgrounds, Centre Hall, 9 a.m., 422-8873. 22 – Movies on the Mountain: The Lego Movie, Tussey Mountain Amphitheatre, Boalsburg, 8 p.m., tusseymountain.com. 24 – Boogersburg Schoolhouse Open House, Boogersburg Schoolhouse, S.C., 1 p.m., centrehistory.org. 25 – Otto’s Golf-Fest, Mountain View Country Club, Boalsburg, clearwaterconservancy.org. 28 – Author Talk and Book Signing with Tawni O'Dell, Webster’s Bookstore & Café, S.C., 7 p.m., tawniodell.com 31 – Penns Valley Conservation Association Crickfest 2014, Coburn Park, Coburn, noon, pennsvalley.net.
te! October 5, 2014
he Da Save t
Rowan Wick and the State College Spikes make their playoff push with 13 home games in August.
4:30-7:30 at
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Sports For tickets to Penn State sporting events, call (814) 865-5555 or visit gopsusports.com. For tickets for the State College Spikes, call (814) 272-1711 or visit statecollegespikes.com. 1 – Spikes/Aberdeen, Medlar Field at Lubrano Park, PSU, 7:05 p.m. 2-4 – Spikes/Hudson Valley, Medlar Field at Lubrano Park, PSU, 7:05 p.m. Sat. & Mon., 6:05 p.m. Sun. 12-14 – Spikes/Mahoning Valley, Medlar Field at Lubrano Park, PSU, 7:05 p.m. 20-21 – Spikes/Auburn, Medlar Field at Lubrano Park, PSU, 7:05 p.m. 22 – PSU/West Virginia, women’s soccer, Jeffrey Field, PSU, 7:30 p.m. 24 – PSU/Syracuse, women’s soccer, Jeffrey Field, PSU, 2:30 p.m. 27-28 – Spikes/Williamsport, Medlar Field at Lubrano Park, PSU, 7:05 p.m. 29 – PSU/Old Dominion, field hockey, Penn State Field Hockey Complex, PSU, 5 p.m. 29 – PSU/Connecticut, women’s soccer, Jeffrey Field, PSU, 5:30 p.m. 29 – PSU/TCU, women’s volleyball, Rec Hall, PSU, 7:30 p.m.
The Read It, Watch It Summer Series at the State Theatre wraps up with three films in August, including Jimmy Neutron: Boy Genius on August 20.
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29 – PSU/Oakland, men’s soccer, Jeffrey Field, PSU, 8 p.m. 29-30 – Spikes/Batavia, Medlar Field at Lubrano Park, PSU, 7:05 p.m. 30 – PSU/Iona, women’s volleyball, Rec Hall, PSU, 10 a.m. 30 – PSU/William & Mary, women’s volleyball, Rec Hall, PSU, 7 p.m. 31 – PSU/Virginia, field hockey, Penn State Field Hockey Complex, PSU, noon. 31 – PSU/St. John’s, men’s soccer, Jeffrey Field, PSU, 7 p.m.
Theater 6 – Read It, Watch It Summer Series: Happy Feet, State Theatre, S.C., noon, statetheatre.org. 7-9 – Fuse Productions presents A Chorus Line, State Theatre, S.C., 7:30 p.m., thestatetheatre.org. 13 – Read It, Watch It Summer Series: Megamind, State Theatre, S.C., noon, statetheatre.org.
15-16, 21-23 – State College Community Theatre presents Bye Bye Birdie, Mount Nittany Middle School Auditorium, S.C., 7:30 p.m., 2 p.m. matinee on Aug. 23, scctonline.org. 20 – Read It, Watch It Summer Series: Jimmy Neutron: Boy Genius, State Theatre, S.C., noon, statetheatre.org. 21-24 – Nittany Valley Shakespeare Company presents King Lear, State Theatre, S.C., 8 p.m. Thurs.-Sat., 3 p.m. Sun., thestatetheatre.org. 23-24 – Nittany Valley Shakespeare Company presents King Lear, Sidney Friedman Parklet, S.C., 2 p.m., crpr.org. T&G Inside: Q&A with PSU President Eric Barron • Winners from SCASD’s Creative Expressions contest
August 2014
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Designing the Perfect Career Lanny sommese has influenced graphic designers around the world with his works and his teachings
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Come Home to The State www.thestatetheatre.org • (814) 272-0606 130 W. College Ave. • Downtown State College
Read-It, Watch-It Series presented by Schlow Library and the State Theatre Wednesdays this Summer @ 12 noon
New Wave Night /w The Fixx Saturday, August 2nd | 8pm
Centre Dance/FUSE Productions A Chorus Line August 7th - 9th
Chris Robinson Brotherhood
Thursday, September 4th | 8pm
ASIA Thursday, September 18th | 8pm
Looking for Heroes They provide a helping hand, go the extra mile to improve our towns, have overcome adversity, or simply done something you thought deserved recognition. Town&Gown is now accepting nominations for people to profile in our Happy Valley Heroes issue in December. E-mail your suggestions to editorial director David Pencek at dpenc@barashmedia.com. Deadline is September 26, 2014.
The Centre County Gazette Has Football Covered!
Centre Countyon Gazette ady for football seasonTheand stay top of it w Football Preview!
G A ZET TE G AM E D AY
omoGGGNonbleed.indd 1
August 28 The Centre County Gazette will include the 2014 Football Preview. The Preview will offer highlights to all the upcoming area high school games such as: • Scores Penn• Sta Stats te GAZETTE G roster • Feature Stories AMEDAY • Profiles • Schedules and more! PAGE 16
THE CENTR
E COUNTY
GAZETTE
NOVEMBER
8-14, 2012
1 Bill Belton 2 Shane McGr RB Sr. 2 Jake Kiley egor QB Sr. 3 Da’Quan CB Fr. 4 Adrian Davis CB Fr. Amos 5 Nyeem NOVEMBER CB So. Wartman 86 Gerald LB Fr. Ohio Bobcats Hodges 7 S. Oben Virginia Caval g-Agyapong LB Sr. Sept. 1 7 Paul Jones iers S Jr. Navy Midsh 8 Allen Robin Sept. 8 QB So. Home ipmen 8 Gary Woote son Temple Owls WR So. Sept. 15 Result: L 24-14 Away n 9 Michael Illino LB Fr. is Fight Zordi Sept. Result: L 17-16 Attendance: Home ing Illini ch 22 10 Malcolm RB Sr. 97,186 N’western Wildc Sept. 29 Result: W 34-7 Attendance: Home 11 Matt McGlWillis S ats 56,08 Jr. Iowa 7 Hawkeyes 12 Stephon oin Result: W 24-13 Oct. 6 Attendance: QB Sr. Away Ohio State Buck 98,792 12 Steven Morris Oct. 20 CB Sr Result: W 35-7 Attendance: eyes Purdu Home Bench 93,680 13 Tyler Lucas e Boilermak QB Fr. Oct. 27 Away Result: W 39-28 Attendance: ers Nebra 14 Jordan 46,734 WR Fr. For Nittan ska Cornhusker Lucas Result: W 38-14 Nov. 3 Home y Nation, Attendance: 14 Garrett s low. Penn S 95,769 Fr. Venuto State held this was a tough one Nov. 10 Result: L 35-23 Attendance: Away 15 Alex Kenn a collapsed QB Jr. 70,585 ey in the secon 20-6 lead over Nebra to swal15 Patrick Attendance: Result: W 34-9 Away d half in a WR So. on Saturday. Flana 107,818 32-23 loss ska, but 16 Devin Pryor gan at Lincoln CB So. Result: L 32-23 Attendance: Many fans 40,098 17 Christian CB So. down/fumb will point to the Kuntz Record: 6-4 Matt Lehm le in the end 17 Steve Steph WR an Howe touch zone Jr. ver, as the turnin good teams 18 Jesse James enson CB Fr. as that. overcome g bad calls — point. 18 Deion Barne PSU TE Fr. simpl Let’s e take 19 Matt Marci s DE Fr. from Saturd a closer look at the OFFENSE INDIANA good, bad ay’s 20 Malik Goldencin K/P Fr. and ugly ■ The Good game. n 21 Trevor Quarterbac : The first half. WR Fr. came out Willia 11 Matt McGl k OFFENSE Once again firing on all 22 Akeel Lynch ms oin, 6-1, WR Fr. , Penn State 20-6 lead. 12 Steven The Nittan cylinders as it jump Bench, 6-2, 201, Sr. 22 T.J. Rhatt RB Fr. 78 Jason SpriggLeft Tackle ed out to a y Lions had their heels 204, Fr. igan s, 6-7, 268, 23 Ryan Keise for the 74 Charlie LB Fr. Fr. terback Matt the first 30 minutes Cornhuskers on Running Back Chapman, 24 Derek Day r 1 Bill Belton of the game McGloin dissec 6-6, 300, Jr. S So. fense as Penn State ted the Nebra . Quar26 Curtis Duke 24 Derek Day,, 5-10, 202, So. RB Sr. Left quiete 64 ska deCollin Rahrig Guard ■ The Bad: d the crowd 27 Jacob Fagna s 26 Curtis Duke5-9, 193, Sr. RB Jr. , 6-2, 278, The secon early. 73 Bernard Lions watch So. s, 6-1, 245, d half. Once 28 Zach Zwina no Taylor, 6-2, ed a lead S Sr. Sr. 292, So. again Keep dissolve , the in mind 29 Reynolds k Parthemor RB So. four losses , Penn State held in the second half. 9 Michael Fullback 67 Will Matte Center 30 Andre Dupre e P leads in three Zordich, 6-1, — Ohio, Fr. , 6-2, 35 State was Virginia and 292, Sr. e of their Pat Zerbe, 236, Sr. 76 Cody Evers, 30 Charles tied FB Jr. 6-1, 236, Jr. Nebraska. Idemudia 6-4, 304, So. State. First- at halftime in the 31 Brad Bars LB Fr. game again Penn year head Wide 32 Joe Baker 67 Dan FeeneRight Guard 8 Allen Robin Receiver DE So. coached in the secon coach Bill O’Brien st Ohio d half of the got outson, 6-3, 201, ■ The Ugly: 32 Jack Haffn 76 Cody Evers,y, 6-4, 293, Fr. 85 B. Mose P losses. Sr. So. by-Fe critical interc McGloin had a 6-4, 304, So. 33 Michael er FB Fr. 15 Alex Kenne lder, 6-2, 195, Jr. bad day. He eption in Yancich Nebraska y, 6-0, 192, 33 Colin Bryan Right Tackle LB Sr 21 Trevor touchdown the second half which threw a So. 59 Peyton Willia grounding and took a led 34 Dominic Eckert RB Fr. 37 Evan Lewis ms, 6-1, 186, Fr. penalty in terrible inten to a 57 Pete Bachm , 6-6, 293, So. safety. His the , 5-10, 174, 35 Pat Zerbe Salomone an, 6-5, 285, FB Fr. reaction? Blameend zone that result tional Sr. So. to get that 36 Deron ed in a FB Jr. the refs. “We’r Wide Receiv Thom Tight End call here,” 3 Cody Latim 89 Gary Gilliam e not going McGl er fumble in 37 Evan Lewis pson RB Fr. er, 6-3, 208, the end zone. oin said of Matt 81 Duwyce 87 Kyle Carte , 6-6, 262, Jr. Lehman’s 38 Ben Kline than that. So. C’mon Matt, WR Sr. Wilson, 6-3, r, 6-3, 247, Instead of 13 Kofi Hughe you’re better 195, Jr. Fr. 39 Jesse Della pointing finger to point the LB Fr. thumb at himse s, McGloin 14 Nick Stone s, 6-2, 210, Jr. 40 Glenn CarsoValle CB So. needs r, 6-1, 173, lf. 76 Donovan Left Tackle So. 41 J.R. Refice n Smith, 6-5, LB Jr. PENN STATE 70 Nate Cadog 316, — Chris Morel runnin 42 Michael 2 Cameron Quarterback an, 6-5, 293, Fr. FB Jr. li the Cornhuskers g back Zach Zwinak Jr. 43 Mike HullMauti 7 Nate SudfeCoffman, 6-2, 191, heads for the LB Sr. . So. NATI Left ld, HARNIK end zone during 6-5, 218, Fr. 65 Miles Dieffe Guard 44 Michael LB So. Fuhrman Saturday’s game/AP photo 45 Alex Butte 60 Ty Howle nbach, 6-3, 300, LS Sr. with 12 Stephen Running Back So. , 6-0, 298, 45 P.J. Byers rworth Jr. Overall: 6-4 P 20 D’AngeloHouston, 6-0, 218, Jr. Jr. Big Ten: 4-2 Roberts, 5-10, 46 Adam Cole FB Sr. 6 Tevin Colem Home: 3-2 54 Matt Stank Center 195, So. Road: 3-2 47 Jordan an, 6-1, 200, Coach: Bill LB Fr. Hill 62 Frank Figueiewitch, 6-3, 301, Sr. Fr. O’Brien, first 48 Kevin DiSan DL Sr. roa, 6-3, 308, year Tight End 83 to Overa Record at Penn Ted Bolser Jr. 49 Brennan ll: 4-6 Big PK So. , 6-6, 250, State: 6-4 Ten: 2-4 Home 85 Charle Right Guard Jr. 50 Anthony Franklin s Love III, 64 John Ursch LB Fr. : 2-4 Road: Overall record Coach: Kevin 6-3, 240, Sr. Stanko 2-2 51 Drew Boyce 75 Eric Shrive el, 6-3, 307, Jr. : 6-4 Wilson, secon G Fr. , 6-6, 305, d year 52 Brent Smith DEFENSE vs. Indiana: LB Fr. Record at Indian Jr. 0-0 a: 5-17 53 Derek Dowr DE Fr. Right Tackl 25 Ryan Phillis Left End 78 Mike Farrel Overall record e 54 Matt Stank ey DT Fr. , 6-3, 261, : 5-17 95 Bobby iewitch So. 58 Adam Gressl, 6-6, 306, Sr. 55 Wendy Richardson vs. Penn State: C , 6-6, 311, Sr. Laurent , 6-3, 279, Jr. 0-1 So. 56 Anthony C RUSHING Defen Fr. Alosi Zach sive Zwinak 97 Larry Black Tackle 57 Emery DEFENSE G 138 for 686 Etter Fr. Jr., 6-2, 99 Adariu (5.0) Bill Belton 58 Adam Gress LS Jr. s Rayner, 6-2,294, Sr. Defensive 60 for 258 (4.3) 98 Adam 18 Deion End 59 Pete Massa T Replogle, 6-3, 292, Fr. Michael Zordic Barne Jr. 75 Nicholas 294, Sr. 59 Pete Massa s, 6-4, 246, Fr. h 66 for 239 60 Ty Howle ro RUSHING DE Sr. Singer, 6-3, Stephen Houst (3.6) Derek Day 290, Sr. 90 Sean Stanlero, 6-4, 256, Sr. 62 Frank Figue on C 33 for 109 (3.3) Jr. PENN STATE D’angelo Rober 129 for 583 (4.5) 86 C.J. Olani y, 6-1, 243, Sr. 64 John Ursch roa 33 Zack Shaw, Right End C ’S Jesse Jame Jr. ts yan, 77 el 6-3, for 6-3, 274 (3.6) 248, So. 65 Miles Dieffe 294, Sr. touchdown 96 John Laihin Tevin Colem G Jr. during Saturd nbach an 45 for en, 6-4, 250, Defensive 66 Angelo ay C 213 (4.7) PASSING So. Tackle So. Matt McGlo Mang 47 Jordan Isaiah Round Strongside Hill, 68 Bryan Davie iro tree 29 for in 229 of G Lineb 4 Forisee Fr. 84 Kyle Baubl 6-1, 292, Sr. 146 (5.0) 377, 2,676 yds., Hardin, 6-1, acker Steven Bench 70 Nate Cadog G 47 Chase So. 19 TD, 4 int. 91 DaQuan itz, 6-5, 287, So. 2 of 8, 12 yds. Hoobler, 6-2, 208, So. 72 Brian Gaia an Jones, 6-3, T 242, So. Jr. 93 James Terry, 324, 73 Mark Arcid DT Fr. Middle Lineb 6-3, 316, Sr. Jr. PASSING MICHA Came iacon 42 acker ron Coffman o David Coope EL CONFERENC 75 Eric Shrive G Jr. 183 of 295, Outside Lineb E RECEIVING Leaders 55 Jake Micha r, 6-1, 225, So. ZORDICH Nate Sudfeld 76 Donovan Allen Robinson 1,932 yds., 6 Gerald acker G lek, 6-2, 242, Jr. 12 Hodg Smith W-L TD, 51 es, 6 int. Conference of 82, 632 yds., So. 78 Mike Farrel 6-2, 237, Sr. 43 Mike Hull, 63-786 (12.5) T Tre Roberson Kyle Carter Fr. Weakside 7 TD, 1 int. Pct. 8 TD 79 Kevin Blancl Linebacker 49 Griffen 33 of 50, 368 42 Michael 6-0, 228, So. Ohio State T STEPHEN Sr. 36-453 Dahls Brandon Moseb Mauti, 6-2, yds., 2 TD, 1 80 Matt Zanel hard 51 Kyle Kenne trom, 6-3, 226, 6-0 38 Ben Kline, T 232, int. Wisconsin y-Felder 26-38 (12.6) 2 TD HOUSTON Fr. Jr. dy, 6-3, 232, 6-2, 224, Fr. Sr. 82 Brian Irvin lato Matt Lehman 5 (14.5) 1 TD WR Fr. Fr. 4-2 Penn State Left Corne 84 Kyle Baubl RECEIVING Middle Lineb TE Sr. 16-196 (12.0) 28 Antonio Shane Wynn rback 4-2 40 Glenn Indiana 3 TD 84 Matt Lehmitz 51-463 (9.1), Carson, 6-3, acker DT So. 23 LawrenceMarshall, 5-11, 188, an 6 TD 33 Michael 2-4 235, Cody Latimer Jr. 85 B. Mose Barnett, 5-10, Purdue TE Jr. Yancich, 6-2, Jr. 44-707 (16.1) by-Felder 187, Jr. SCORING 233, Sr. 1-5 86 C.J. Olani , 5 TD Sam Ficken Kofi Hughes WR Jr. Illinois . Safety yan 36-50 37 62 Corne Mark pts. (10 FG, 86 Bryce Wilso Murph rback 0-6 DE So. Allen Robin 4 Adrian Ted Bolser 35-37 2 (13.9), 3 TD 32 PAT) . 36 Tim Benne ey, 6-2, 206, So. Amos son 48 pts. 87 Kyle Carte n TE Fr. 7 (10.8), 2 TD 39 Jesse Della , 6-0, 205, So. tt, 5-9, 181, (8 TD) r Matt McGlo Legends So. 88 Tyrone TE Fr. in 30 pts. 12 Stephon Valle, 6-1, 190, So. Smith Right W-L (5 TD) Nebraska 89 Garry Gillia 7 Brian Willia Cornerback % DT So. Jesse James 3 Da’Quan Morris, 5-8, 186, Sr. ms, 6-0, 24 pts. (4 TD) 5-1 JESSE Davis, 5-10, 90 Sean Stanle m 22 Kenny Michigan TE Jr. SCORING .8 Mullen, 5-10, 185, So. 161, Fr. Stephen Houst y 91 DaQuan JAMES 180, So. 5-1 DE Sr. on 74 pts. (12 Northweste Free .83 Jones Safety 10 TD) Mitch Ewald rn 93 James Terry Malcolm Willis DT Jr. 3-3 SPECIAL TEAM 72 pts. (12 Minnesota .50 , 5-11, 209, 23 Ryan Keiser 94 Evan Schw FG, 36 PAT) S DT Sr. Shane Wynn Jr. CAMERON 2-4 , 6-1, 200, Michigan State 36 pts. (6 TD) Kicker .33 95 Carl Nassi an So. PENN STATE 16 Mitch DE Fr. Ewald COFFMAN 2-4 96 Cody Castob Iowa 99 Nick Freela , 5-10, 173, Jr. .33 DE Fr. 7 S. Oben Strong Safety nd, 6-0, 201, 141.3 97 Sam Ficke r g-Agy 2-4 DT Sr. Sr. .333 27 Jake Fagan apong, 5-10, 207, RUSHING/GA INDIANA 98 Anthony n Jr. ME o, 6-0, 206, K 3.7 39 Erich Toth, Punter So. 138.2 Sr. PENN STATE RUSHING/AT 99 Austin Zettel DE Fr. 231-389-4 93 Nick Camp 6-3, 190, Fr. T. Johns BIG TEN SCHED SPECIALIS 4.1 os, 6-0, 182, Evan Haile on DT Fr. TS PASSING Fr. s THIS 137.9 WEEK’ 268.8 S GAMES Jordan Kerne DT So. 267-428-8 Placekicke RUSHING/GA INDIANA Long Snapp PASSING/GA 97 Sam Ficken r r Indiana at Penn 91 Matt Doole ME er ME Jamie Van 3.8 DE Fr. 244.0 410.1 , 6-3, 172, 293.2 Fleet RUSHING/AT 82 Sean Barret y, 6-4, 257, So. So. Iowa at Michig State, noon TOTAL/GAME Mike Walla 199-346-7 T. LB Sr. t, 6-6, 200, an, noon 5.2 ce 5.3 Fr. 431.4 Northwestern PASSING CB Jr. 45 Alex Butte Punter TOTAL/ATT. at Michigan 207.0 rworth, 5-10, 179-292-5 State, noon 28.0 39 Erich Toth, Holder Minnesota at 5.6 PASSING/GA 206, Jr. SCORING/GA Nebraska, 3:30 ME 2 Cameron 6-3, 190, Fr. 344.9 ME Ohio State at p.m. Kick 201.8 31.2 Coffman, TOTAL/GAME 15 Alex Kenne Returner Wisconsin, 3:30 6-2, 191, So. Purdue at Illinois p.m. 4.8 445.8 39 Jesse Della y, 6-0, 192, So. , 3:30 p.m. TOTAL/ATT. 1 Shane Wynn Kick Return Valle, 6-1, 18.6 190, 5.8 , 5-7, 157, So. SCORING/GA 6 Tevin Colem So. LAST WEEK Punt ME an, 6-1, 200, 37 Evan Lewis Returner 32.2 Fr. Michig an 38, Northwestern 39 Jesse Della , 5-10, 174, Sr. 14 Nick StonePunt Return 31 (OT) Purdue 27, Iowa Valle, 6-1, r, 6-1, 173, 24 190, So. 1 Shane So. Wiscon Wynn, 5-7, sin 62, Indiana 157, So. 14 Minnesota 17, Illinois 3 Nebraska 32, Penn State 23
The good, th e
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Gazette Gameday
Follow your team’s progress throughout PENN STATE the season starting August 28 in the INDIANA weekly Centre Spread! We’ll keep you up Teamdate to with all the stats and information leaders m leaders you’ll need to knowTeaabout your favorite teams and players in the Gazette Gameday.
Depth charts
BIG TEN
Offense
Defense
Follow your team’s progress throughout the se the weekly Centre Spread, the Gazette Gameday you up to date with all the stats and informati need to know about your favorite teams and
on tap
Slow and Steady Straub continues its tradition of brewing quality beers, with an occasional innovation
Contributed photos (2)
By Sam Komlenic
Straub Brewery started in 1872 in St. Marys. It was then known as the Benzinger Spring Brewery.
Breweries are classified by their size relative to one another. A brewpub tends to be very small, mostly serving their beer on premise. A microbrewery is generally larger than a brewpub, and, though they might serve beer by the glass to their customers, most of their output will be packaged and sent to local retail accounts to be sold elsewhere. The next step up the production ladder is the regional brewery, one that serves a more substantial geographic territory. Before the craft-beer revolution, most of the breweries in operation that weren’t Bud, Miller, or Coors were regionals, and Pennsylvania had more than any other state from the 1950s on. Brands that are still familiar names to many were brewed right here in the Keystone State: Duquesne, Schmidt’s, Rolling Rock, Koehler’s, Stegmaier, Stoney’s, Iron City, and others were available mainly within a few counties around each brewery, though some eventually managed wider distribution. Many of these breweries were too small to go national and too big to remain regionally profitable, and eventually went under. There are very few regionals remaining from the “old guard.” One that did not succumb to the vagaries of time and competitive pressure has survived and thrived in our own backyard since 1872. A drive of about an hour and a half northwest of State College will take you to the top of the Allegheny Pla-
teau, home of the Eastern Continental Divide, the city of St. Marys, and the Straub Brewery, still family owned and operated. Straub is unique in many ways, and those qualities have helped them to stay productive against the odds. It is the smallest remaining regional brewery to have survived Prohibition, with a current capacity of a little more than 40,000 barrels per year (compared to Yuengling’s 2 million barrels plus). It keeps its sales area manageable, within state borders for the most part. It has constantly modernized its equipment and facilities over the years to remain competitive. Perhaps most importantly, it remains in family hands. Its most recognizable product is Straub American Lager, its flagship beer ever since Peter Straub took over what was then known as the Benzinger Spring Brewery from Francis Sorg, and made the enterprise his own. Peter Straub was trained as a cooper (barrel maker), which led him into the brewing trade, at which he also became quite accomplished. He emigrated from Wurttemburg, Germany, in 1869 and worked at breweries across western Pennsylvania before settling in St. Marys, becoming brewmaster and plant manager at Sorg’s brewery by the age of 21. He eventually married Sorg’s daughter, Sabina, bought the brewery, and began rearing the next generation of Straub family brewers. The company has been guided by his descendants ever since. Other than improvements to the physical plant, change has come slowly at the company. Bottled beer became popular not long after the turn of the last century. Straub didn’t put beer into
78 - Town&Gown August 2014
SAVE August 22 DATE T H E
6 - 8:30 p.m.
Come support the Bob Perks Fund at the Wine Event of the Century!
Held at Celebration Hall
2280 Commercial Blvd, State College, PA Space is limited and tickets are first-come, first-serve. Registration available Online at:
bobperksfund.org/other-events/
a bottle until after the end of World War II, selling its entire output on draft before that. Light beer has been a major fixture on the American beer scene since the 1960s. Straub didn’t produce a light beer until three decades later. It is the last remaining domestic brewer to put its beer into returnable, reusable, sustainable bottles. It was a combination of its beers’ distinctive character and its reluctance to rush to change that made Straub a brand coveted by those who couldn’t get it, much like the Coors mystique of old, characterized in the movie Cannonball Run. People from out of state still fill the trunks of their cars with enough Straub to hold them over till their next trip. Change, however slow, is an unstoppable force that must eventually be reckoned with. The brewery’s current management has met that challenge head-on, and in doing so has taken its nearly century-and-a-half of experience to the next level. It has embraced the craft-beer revolution, yet not abandoned the tradition that built its brand. The brewing staff is proudly making craft lagers, an anomaly in a genre dominated by heavier ales. Straub knows lager beer. It has been its mainstay for generations, and the brewery is small enough to be flexible with its output, so why not capitalize on those strengths? Head brewer Vince Assetta has mined the company’s files to see what different lagers had been made at Straub in the past, and used that as inspiration to create a line of distinctive beers that complement the brewery’s traditional product line and heritage. He started with Straub 1872, an homage to the amber, full-bodied lagers that dominated before the advent of Prohibition. That was followed by a malty maibock, a hoppy India pale lager (to mimic the most popular craft style, the IPA), a German-style altbier, a well-crafted pilsner, a strong, dark doppelbock, and a delicious cloudy and refreshing hefeweizen.
These specialties are available seasonally and in variety 12-packs. The current combination is its “Sunshine Sampler,” an assortment of Straub 1872, pilsner, IPL, and hefeweizen, all perfect for summer quaffing. The brewery offers regular tours and has a gift shop that sells a variety of Straub souvenirs. Perhaps its most noteworthy claim to fame, however, is the “Eternal Tap.” When you visit, you may enjoy two beers from a variety of five different styles on offer, right there in the midst of a humming, clattering, working brewery. It is an experience so unique that it was named one of the “5 Best Places in America to Drink American Beer” by Fodor’s Travel, along with sites in Austin, New York City, Los Angeles, and Milwaukee — heady yet apt company for a place as small as St. Marys and Straub! The run to St. Marys is a beautiful drive from Centre County, and makes a great day trip. Besides the charms of the brewery, you’ll also be in the heart of the Pennsylvania Wilds, with more public land than Yellowstone and the largest herd of free-range elk in the northeast. The Elk Country Visitor Center is located in nearby Benezette, so gas up and go!
Straub’s Sunshine Sampler features Straub 1872, Straub IPL, Straub Pilsner, and Straub Hefenweizen.
Local Brewing News
The folks from Straub will be pouring a number of their specialty beers (and maybe even some that haven’t been released yet) at the State College Brew Expo at Tussey Mountain in Boalsburg on Saturday, August 16. Dozens of other local and regional brewers also will be participating. It’s a great day of good beer and the event benefits Coaches vs. Cancer. Information and tickets available at statecollegebrewexpo.com. T&G Information on tours, gift shop, and the Eternal Tap at Straub Brewery can be found online at straubbeer.com Sam Komlenic, whose dad worked for a Pennsylvania brewery for 35 years, grew up immersed in the brewing business. He has toured scores of breweries, large and small, from coast to coast. 80 - Town&Gown August 2014
Order Your Copy of Town&Gown’s 2014 Penn State Football Annual
Penn State Town&Gown’s
2014 Football Annual
The Franklin Factor Even though he hasn’t yet coached a game for the Nittany Lions, James Franklin is already making a huge impact on the future of the program
Kick off a new era with the same great tradition! As James Franklin prepares for his first year as the Nittany Lions’ head coach, Town&Gown’s 2014 Penn State Football Annual will get you ready for the season! The Football Annual will once again have in-depth features and analysis from award-winning writers who cover the Nittany Lions. To order, visit townandgown.com.
Taste of the Month Callao Cafe and Market owner David Price serves his crepes with a smile.
83 - Town&Gown August 2014
Crazy for Crepes and Coffee Callao Cafe and Market offers a little something for everyone By Vilma Shu Danz
Strawberry and Nutella crepe.
Callao Cafe and Market, located at 434 West Aaron Drive in State College, has become a destination gourmet coffee shop known for sweet and savory crepes, wraps, sandwiches, soups, hot sauces, and, of course, great coffee. “I knew since I was 16 that I wanted to own a restaurant, and even my wife, Elizabeth, said she knew on our first date that I had this burning desire to open and operate my own joint,” explains owner David Price. “I was turning 50 and decided that it was time, so I quit my job [at WPSU] in March 2011.”
Callao Cafe and Market opened in November 2011 and is named after a small peaceful town in Virginia about 90 miles south of Washington, DC. Price is originally from the DC area and came to Pennsylvania in 1984 to work in broadcasting in State College and attend Penn State. “A gourmet coffee shop has to brew a great cup of coffee, so Callao Cafe and Market is proud to feature a line of direct-trade coffee bought from farmer Bayardo Reyes from his Finca San Jose farm in Nicaragua, and master roaster Nasi
84 - Town&Gown August 2014
Price learned to make crepes by watching videos on YouTube.
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and Market is committed to providing an extensive selection of gluten-free options. All of the soups are gluten-free, and a buckwheat-based batter is used for gluten-free crepes. All the deli sandwiches can be made with Udi’s gluten-free whole-grain bread. “We always like to have a vegetable bean soup, so we have a vegan offering, but my real passion is chili. Our First Kiss chili isn’t killer hot, but our Firedog, it’s spicy!” says Price. “There are about 75 to 100 different sauces available for purchase, and there are wooden tasting sticks for customers to try some of the hot sauces.” For more information, visit CallaoCafeAnd Market.com. For a special offer on crepes and coffee, visit townandgown.com. T&G
A selection of sauces at Callao Cafe and Market. Kajana of Greensboro, North Carolina, roasts the beans,” explains Price. “The first year we opened, particularly with our dark-roast, Bodacious, we have customers take a sip, turn around, and tell us that it’s really good coffee!” When the coffee shop first opened, there were hoagies and wraps on the menu, but no breakfast items. “We needed something that was unique, and out of the blue came the idea for crepes!” says Price. “The problem was, I had never made a crepe in my life, so I went on YouTube and watched many videos of people making crepes.” In the beginning, the crepes were available only in the mornings for breakfast. It quickly became a hit with customers. So in October 2012, Price came up with a full menu of sweet and savory crepes. Some popular sweet crepes include strawberry and Nutella, strawberry and banana, and sugar and lemon, derived from the traditional British Shrove Tuesday pancake topping. Popular savory crepes for lunch include the Dirty Bird, the Pig in a Pancake, the Big kaTuna, and the One Without a Name. “The Dirty Bird came about when I ended up with a case of dried cranberries that I needed to use up. It’s a crepe with roasted turkey, bacon, dried cranberries, Swiss cheese, lettuce, and Roma tomatoes with a raspberry chipotle sauce,” says Price. In addition to the regular menu, Callao Cafe
Callao Cafe’s hot chocolate.
> Featured Selections < Hours of Operations: Monday-Saturday: 6 a.m.-3 p.m. Sunday: 10 a.m.-3 p.m. Catering is available: Call (814) 237-2494. During football season, call about the tailgating-platter package. For each home game, get a different platter of wraps or sandwiches for your tailgate.
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New Home!
Your State College Food Bank, is now conveniently located at 1321 S. Atherton Street.
New Logo!
The apple is the quintessential symbol of healthy food. The heart represents the caring relationships that are formed at the Food Bank.
New Ideas! Designed like a grocery store, the
Food Bank now gives clients more choices in the food they select. Dietary restrictions are taken into consideration by offering Gluten Free products as well as senior and children sections.
Same passion!
“To provide food security, directly and indirectly, to people in Centre County”
Contact State College Area Food Bank Regarding “Chefs on Stage” September 29, 2014 • Call 814-234-2310 This ad donated by Nancy & Tom Ring, RE/MAX Centre Realty
Email: ringgroup@aol.com nancyring.realtor.com
Diane Nancy Ring, Kimberly Ring, Sweetland, REALTOR® Associate Broker, REALTOR®, ABR, ABR, CRS, GRI, SRES, GREEN , Assistant to REALTOR®, ABR, CRS, CDPE, ext. 331 GRI, Sr. Associate to Nancy Ring Tom Ring, REALTOR® Nancy &Tom Ring ext. 356 ABR, SRES, e-Pro, ext. 334 ext. 380
RE/MAX Centre Realty 1375 Martin Street State College, PA 16803 (814) 231-8200
Dining Out Full Course Dining bar bleu, 114. S Garner St., 237-0374, bar-bleu.com. Socializing and sports viewing awaits at bar bleu. Don’t miss a minute of the action on 22 true 1080i HDMI high-definition flat-screen monitors displaying the night’s college and pro matchups. The bar serves up 16 draft beers in addition to crafted cocktails, including the “Fishbowl,” concocted in its own 43-ounce tank! Pub fare featuring authentic Kansas City-style barbecue is smoked daily on-site. AE, D, DC, ID+, MC, V. Full bar. Bella II, 135 S. Allegheny St., Bellefonte, 353-4696. Cozy and charming, yet affordable, Bella II’s specialty is good food! Fresh, classic pasta dishes with homemade sauces, large dinner salads, and in-house, hand-crafted desserts, top the favorites. Plan to try Bella II’s lunch buffet, Tues.-Thurs., featuring pasta, pizza, wraps, and desserts. BYOB welcomed! Take out available. Hours: Sun. 12-9, Tues.-Thurs. 11-9, Fri.-Sat. 11-10, Closed Mondays. AE, D, MC, V. Bella Sicilia, 2782 Earlystown Road, Centre Hall, 364-2176. An Italian kitchen where food is prepared from scratch and with love! Featuring traditional recipes of pasta dishes, calzones, Stromboli’s, subs, salads, and extraordinary pizza! Try Bella Sicilia’s stuffed, Sicilian, Chicago, or 16 varieties of thin-crust specialty pies, including seafood pizza with shrimp, clams, calamari, mussels, and margherita sauce! Take-out or enjoy our beautiful dining room, located in the back of our building. Feel free to bring your own beer and wine. Lunch buffet Mon.-Fri. Check us out on Facebook. AE, MC, V, MAC, D. Carnegie House, corner of Cricklewood Dr. and Toftrees Ave., 234-2424. An exquisite boutique hotel offering fine dining in a relaxed yet gracious atmosphere. Serving lunch and dinner. Prix Fixe menu and à la carte menu selections now available. AAA Four Diamond Award recipient for lodging and fine dining. Reservations suggested. AE, MC, D, V. Full bar.
Clem’s Roadside Bar and Grill, 1405 S. Atherton St., 237-7666, www.clemsbarandgrill.com. Chef/owner Greg Mussi combines forces with infamous griller Clem Pantalone to bring you a mix of classic BBQ and other signature dishes featuring local produce and an extensive wine list. Central’s PA’s unique “whiskey bar” and extensive wine list. Happy hours every day from 5 to 7 p.m. State College’s largest outdoor seating area. Groups welcome. Catering and private events available. Daily specials listed on Facebook. Live music. AE, D, DC, MAC, MC, V. Full bar.
Cozy Thai Bistro, 232 S. Allen St., 237-0139. A true authentic Thai restaurant offering casual and yet “cozy” family-friendly dining experience. Menu features wide selections of exotic Thai cuisine, both lunch and dinner (take-out available). BYO (wines & beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V. Damon’s Grill & Sports Bar, 1031 E. College Ave., 237-6300, damons.com. Just seconds from Beaver Stadium, locally owned and operated, Damon’s is the premiere place to watch sports and enjoy our extensive menu. Ribs, wings, burgers, steaks, apps, salads, and so much more. AE, D, MAC, MC, V, Full bar. The Deli Restaurant, 113 Hiester St., 237-5710, TheDeliRestaurant.com. Since 1973, The Deli has served up New York-style deli favorites on an American menu offering everything from comfort food to pub favorites, all made from scratch. Soups, breads, sauces, and awardwinning desserts are homemade here early in the morning folks. Look for its rotating menu of food-themed festivals throughout the year. AE, D, DC, LC, MC, V. Full bar. The Dining Room at the Nittany Lion Inn, 200 W. Park Ave., 865-8590. Fine continental cuisine in a relaxed, gracious atmosphere. Casual attire acceptable. Private dining rooms available. AE, D, DC, MAC, MC, V. Full bar.
Key
AE............................................................American Express CB ...................................................................Carte Blanche D ................................................................. Discover/Novus DC.........................................................................Diners Club ID+ ................................................ PSU ID+ card discounts LC............................................................................. LionCash MAC........................................................................debit card MC........................................................................MasterCard V.......................................................................................... Visa ............................................... Handicapped-accessible
To advertise, call Town&Gown account executives Kathy George or Debbie Markel at (814) 238-5051. 88 - Town&Gown August 2014
r
Down Under Steakhouse at Toftrees, One Country Club Lane, 234-8000, www.toftrees.com. A casual restaurant with unique dining featuring hearty appetizers, delicious entrees, fresh sandwiches and salads in a comfortable scenic atmosphere. Outdoor seating available. AE, D, DC, MAC, MC, V. Full bar. Duffy’s Boalsburg Tavern, On the Diamond, Boalsburg, 466-6241. The Boalsburg Tavern offers a fine, intimate setting reminiscent of Colonial times. Dining for all occasions with formal and casual menus, daily dinner features, specials, and plenty of free parking. AE, MC, V. Full bar. Faccia Luna Pizzeria, 1229 S. Atherton St., 234-9000, www.faccialuna.com. A true neighborhood hangout, famous for authentic New York-style wood-fired pizzas and fresh, homemade It.alian cuisine. Seafood specialties, sumptuous salads, divine desserts, great service, and full bar. Outside seating available. Sorry, reservations not accepted. Dine-in, Take-out. MC/V. Galanga, 454 E. College Ave., 237-1718. Another great addition to Cozy Thai Bistro. Galanga by Cozy Thai offers a unique authentic Thai food featuring Northeastern Thai style cuisine. Vegetarian menu selection available. BYO (wines and beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.
Fantastic Cuisine, The “Best”... Exquisite Decor. You Deserve Voted “Best” inIt! Reservations suggested Fine Dining
ESCAPE ! Make any night an enjoyable evening at Carnegie Inn & Spa. ESCAPE! Reservations are suggested.
Many Choices Seasonal Specials and Packages. PSU Did you know that four Parents and Alumni legged friends areby our Discounts offered welcome at four of our six six State College hotels. State College hotels? . Hilton Garden Inn . Days Inn Penn State . Quality Inn . Nittany Budget Motel . Super 8 . Carnegie Inn & Spa
.com
Corner of Cricklewood Dr. and Toftrees Ave. Corner of Cricklewood Dr. and Toftrees Ave.
814/234-2424 814/234-2424
carnegieinnandspa.com www.carnegiehouse.com
Upscale Metropolitan dining
LOCAL
southern DINING Patio Now Open
experience
LUNCH|DINNER|HAPPIES
small plates | seasonal patio
gigisdining.com Featuring Small Plates -
Friday & Saturday Martini Nights
RESTAURANT
LOCALLY GROWN. 2080 West College & Cato Ave. SOUTHERN State College INSPIRED. 814 . 861 . 3463 west college & cato ave GigisDining.com
814 . 861 . 3463
or
90 - Town&Gown August 2014
2014 Issue - 1/2 Town & Gown August Mar 2013 Issue - 1/2 Pg Pg Ad Ad
Gamble Mill Restaurant & Microbrewery, 160 Dunlop St., Bellefonte, 355-7764. A true piece of Americana, dine and enjoy our in-house craft beers in a historic mill. Experience bold American flavors by exploring our casual pub menu or fine dining options. Six to seven beers of our craft beers on tap. Brewers Club, Growlers, outdoor seating, large private functions, catering. Lunch 11:30 a.m.-2 p.m. Mon.-Sat. Dinner 5-9/10 p.m. Mon.-Sat. “Chalk Board Sunday’s” 4-8 p.m. All credit cards accepted. The Gardens Restaurant at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5090. Dining is a treat for breakfast, lunch and dinner in The Gardens Restaurant, where sumptuous buffets and à la carte dining are our specialties. AE, CB, D, DC, MC, V. Full bar, beer. Gigi’s, West College Ave. on the Corner of Cato Ave., 861-3463, gigisdining.com. Conveniently located 5 minutes from Downtown, Gigi’s is a farm-to-table dining experience inspired by the hottest southern trends. Outdoor Patio. Lunch & Dinner. Full Bar. AE, D, MAC, MC, V.
FALL. FOOTBALL. FOOD. DRINKS. Bottles • Cases • Kegs Growlers • Beer Soap Ca ndy • Mugs
Fo od & Beer TO GO! Bringing you craft beer & fresh food using local products in a family friendly, casual atmosphere.
2235 N. Atherton St. State College 814.867.6886 www.ottospubandbrewery.com
& E v e n t R e n ta l s
One Stop Shop for ALL Your Party & Rental Needs!
91 - Town&Gown August 2014
The Greek, 102 E. Clinton Ave., 308-8822, www.thegreekrestaurant.net. Located behind The Original Waffle Shop on North Atherton Street. Visit our Greek tavern and enjoy authentic Greek cuisine. From fresh and abundant vegetables to the most succulent kebabs, each dish has been perfected to showcase genuine Greek flavors. When we say “authentic,” we mean it. Full service, BYOB. D, MC, V. Herwig’s Austrian Bistro, “Where Bacon Is An Herb,” 132 W. College Ave., 272-0738. Located next to the State Theatre. Serving authentic Austrian home cooking in Central PA. Ranked #1 Ethnic Restaurant in State College for 7 years in a row. Eat-in, Take-Out, Catering. Gluten-free options available. Bacon-based dessert. Homemade breads, BYO beer or wine all day. Sense of humor required. D, MAC, MC, V.
g rin te le a C b te la Si i n- va O A
Hi-Way Pizza, 1688 N. Atherton St., 237-0375, HiWayPizza.com. The State College tradition for nearly 50 years, nobody does it better than Hi-Way! Offering more than 29 varieties of hand-spun pizzas made from scratch offer an endless combination of toppings. Its vodka “flaky” crust and red stuffed pizzas are simply a must have. Hi-Way’s menu rounds out with pasta dishes, calzones, grinders, salads, and other Italian specialties. Eat-in, Take-out, or Hi-Way delivery. AE, D, DC, LC, MC, V. Full bar. India Pavilion, 222 E. Calder Way, 237-3400. Large selection of vegetarian and nonvegetarian dishes from northern India. Lunch buffet offered daily. We offer catering for groups and private parties. AE, D, MC, V. (call ahead.) Inferno Brick Oven & Bar, 340 E. College Ave., 237-5718, InfernoBrickOvenBar.com. With a casual yet sophisticated atmosphere, Inferno is a place to see and be seen. A full-service bar boasts a unique specialty wine, beer, and cocktail menu. Foodies — Inferno offers a contemporary Neapolitan brick-oven experience featuring a focused menu of artisan pizzas and other modern-Italian plates. Lunch and dinner service transitions into night as a boutique nightclub with dance-floor lighting, club sound system, and the area’s most talented resident DJs. AE, D, MAC, MC, V. Full bar.
LIPSBURG EL PHLIodge & Country Club KS
r website for NEW Golf Member Special Visit ou ! Check out our web site for all our daily specials.
Restaurant is open to the public!
Come dine with a view on our outdoor patio!
Penn State Football is almost here! Let Damon’s feed the tailgate with our awesome BBQ packages from ribs on the road. Damon’s Delivers Everyday! Order online at lionmenus.com 1031 East College Ave. 814-237-6300 • damons.com
Mon-Sat:11-9 • Sun: 9-9 Country Club Lane, Philipsburg (814) 342-0379 • www.philipsburgelks.com
Wood fired Southern Comfort Food! 1405 South Atherton St. State College 814-238-2333 •www.clemsbarandgrill.com
Tailgate Party Packs to go! Call 814.238.2333
Award Winning BBQ! Sun - Thurs till 10pm Fri & Sat till 11pm Chef/Owner Greg Mussi and the Artisan Griller Clem Pantalone 92 - Town&Gown August 2014
The Greek, 102 E. Clinton Ave., 308-8822, www.thegreekrestaurant.net. Located behind The Original Waffle Shop on North Atherton Street. Visit our Greek tavern and enjoy authentic Greek cuisine. From fresh and abundant vegetables to the most succulent kebabs, each dish has been perfected to showcase genuine Greek flavors. When we say “authentic,” we mean it. Full service, BYOB. D, MC, V. Herwig’s Austrian Bistro, “Where Bacon Is An Herb,” 132 W. College Ave., 272-0738. Located next to the State Theatre. Serving authentic Austrian home cooking in Central PA. Ranked #1 Ethnic Restaurant in State College for 7 years in a row. Eat-in, Take-Out, Catering. Gluten-free options available. Bacon-based dessert. Homemade breads, BYO beer or wine all day. Sense of humor required. D, MAC, MC, V.
g rin te le a C b te la Si i n- va O A
Hi-Way Pizza, 1688 N. Atherton St., 237-0375, HiWayPizza.com. The State College tradition for nearly 50 years, nobody does it better than Hi-Way! Offering more than 29 varieties of hand-spun pizzas made from scratch offer an endless combination of toppings. Its vodka “flaky” crust and red stuffed pizzas are simply a must have. Hi-Way’s menu rounds out with pasta dishes, calzones, grinders, salads, and other Italian specialties. Eat-in, Take-out, or Hi-Way delivery. AE, D, DC, LC, MC, V. Full bar. India Pavilion, 222 E. Calder Way, 237-3400. Large selection of vegetarian and nonvegetarian dishes from northern India. Lunch buffet offered daily. We offer catering for groups and private parties. AE, D, MC, V. (call ahead.) Inferno Brick Oven & Bar, 340 E. College Ave., 237-5718, InfernoBrickOvenBar.com. With a casual yet sophisticated atmosphere, Inferno is a place to see and be seen. A full-service bar boasts a unique specialty wine, beer, and cocktail menu. Foodies — Inferno offers a contemporary Neapolitan brick-oven experience featuring a focused menu of artisan pizzas and other modern-Italian plates. Lunch and dinner service transitions into night as a boutique nightclub with dance-floor lighting, club sound system, and the area’s most talented resident DJs. AE, D, MAC, MC, V. Full bar.
LIPSBURG EL PHLIodge & Country Club KS
r website for NEW Golf Member Special Visit ou ! Check out our web site for all our daily specials.
Restaurant is open to the public!
Come dine with a view on our outdoor patio!
Penn State Football is almost here! Let Damon’s feed the tailgate with our awesome BBQ packages from ribs on the road. Damon’s Delivers Everyday! Order online at lionmenus.com 1031 East College Ave. 814-237-6300 • damons.com
Mon-Sat:11-9 • Sun: 9-9 Country Club Lane, Philipsburg (814) 342-0379 • www.philipsburgelks.com
Wood fired Southern Comfort Food! 1405 South Atherton St. State College 814-238-2333 •www.clemsbarandgrill.com
Tailgate Party Packs to go! Call 814.238.2333
Award Winning BBQ! Sun - Thurs till 10pm Fri & Sat till 11pm Chef/Owner Greg Mussi and the Artisan Griller Clem Pantalone 92 - Town&Gown August 2014
Legends Pub at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5080. Unwind with beverages and a casual lounge menu. AE, D, MC, V. Full bar. Mario’s Italian Restaurant, 1272 N. Atherton St., 234-4273, MariosItalianStateCollege.com. Fresh specialty dishes, pasta, sauces, hand-tossed pizzas, and rotisserie wood-grilled chicken all made from scratch are just a few reasons why Mario’s is authentically Italian! At the heart of it all is a specialty wood-fired pizza oven and rotisserie that imparts rustic flavors that can’t be beat! Mario’s loves wine, honored with six consecutive Wine Spectator awards and a wine list of more than 550 Italian selections. Mario’s even pours 12 rotating specialty bottles on its WineStation® state-of-the-art preservation system. Reservations and Walk-Ins welcome. AE, D, DC, LC, MC, V. Full bar. Otto’s Pub & Brewery, 2235 N. Atherton St., 867-6886, www.ottospubandbrewery.com. Our new location provides plenty of parking, great ales and lagers, full service bar, signature dishes made with local products in a family-friendly, casual atmosphere. AE, D, DC, LC MC, V. Full bar.
Philipsburg Elks Lodge & Country Club, 1 Country Club Lane, Philipsburg, 342-0379, philipsburgelks.com. Restaurant open to the public! Monday-Saturday 11-9, Sunday 9-3. Member-only bar. New golf member special, visit our Web site for summer golf special. AE MC, V. Full Bar (member only). The Tavern Restaurant, 220 E. College Ave., 238-6116. A unique gallery-in-a-restaurant preserving PA’s and Penn State’s past. Dinner at The Tavern is a Penn State tradition. Major credit cards accepted. Full bar. Whiskers at the Nittany Lion Inn, 200 W. Park Ave., 865-8580. Casual dining featuring soups, salads, sandwiches and University Creamery ice cream. Major credit cards accepted. Full bar. Zola New World Bistro, 324 W. College Ave., 237-8474. Zola combines comfortable, modern décor with exceptional service. Innovative, creative cuisine from seasonal menus served for lunch and dinner. Extensive award-winning wine list. Jazz and oysters in the bar on Fridays. Catering. AE, D, MC, V. Full bar.
India Pavilion Exotic Indian Cuisine
Now Open 7 Days a Week Lunch Buffet: 11:30 a.m. - 2:30 p.m. Dinner: 5:00 p.m.-10:00 p.m.
A true neighborhood hangout highly regarded for its popular and authentic New York-style wood-fired pizza and commitment to quality. Award-winning pizza. and Italian cuisine homemade with only the best and freshest ingredients.
www.faccialuna.com 1229 South Atherton St. • State College • 234-9000
222 E. Calder Way 237-3400 www.indiapavilion.net
93 - Town&Gown August 2014
Carry Out Available
Good Food Fast
Taste of the Month
Town&Gown’s monthly focus on local food
Baby’s Burgers & Shakes, 131 South Garner St., 234-4776, www.babysburgers.com. Love poodle skirts, a jukebox playing the oldies, and delicious food cooked to order? Then Baby’s Burgers & Shakes is your kind of restaurant! Bring the entire family and enjoy a “ Whimpy” burger, a Cherry Coke or delicious chocolate shake, and top it off with a “Teeny Weeny Sundae,” in our authentic 1947 Silk City Diner. Check out Baby’s Web site for full menu and daily specials! D, MC, V, MAC, Lion’s Cash. Fiddlehead, 134 W. College Ave., 237-0595, www.fiddleheadstatecollege.com. Fiddlehead is a soup-and-salad café offering soups made from scratch daily. Create your own salad from over 40 fresh ingredients.
If it’s happening in Happy Valley, it’s in Town&Gown!
HUB Dining, HUB-Robeson Center on campus, 865-7623. A Penn State tradition open to all! We will have 13 restaurants. Starbucks, Mixed Greens, Panda Express & Sushi, Sbarro, and coming at the end of August, Jamba Juice, McAlister’s Deli, Blue Burrito, Soup & Garden, and Diversions. V, MC, LC.
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I r v i n g ’ s , 11 0 E . C o l l e g e Av e . , 2 3 1 - 0 6 0 4 , www.irvingsstatecollege.com. Irving’s is State College’s finest bakery café serving award-winning bagels, espresso, sandwiches, salads, and smoothies. Meyer Dairy, 2390 S. Atherton St., 237-1849. A State College Classic! Meyer Dairy is the perfect choice for a quick, homemade lunch with fresh soups and sandwiches or treat yourself to your favorite flavor of ice cream or sundae at our ice cream parlor. Fresh milk from our own dairy cows (we do not inject our cows with BST), eggs, cheese, ice cream cakes, baked goods, and more! Plus, Meyer Dairy is the best place to pick up your Town&Gown magazine each month!
Specialty Foods Hoag’s Catering/Celebration Hall, 2280 Commercial Blvd., State College, 238-0824, www.hoagscatering.com. Hoag’s Catering specializes in off-site catering, event rentals, and on-site events at Celebration Hall. We do the work, you use the fork — large and small events. T&G
Westside Stadium Bar and Grill, 1301 W. College Ave., 308-8959, www.westsidestadium barandgrill.com. See what all the buzz is about at Westside Stadium. Opened in September 2010, State College’s newest hangout features mouthwatering onsite smoked pork and brisket sandwiches. Watch your favorite sports on 17 HDTVs. Happy Hour 5-7 p.m. Take-out and bottle shop. Outdoor seating available. D, V, MC. Full Bar.
Catering Feed your group with our delicious platters! •bagels & sweets •sandwiches & wraps •appetizers & desserts Free delivery.
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Program director of Penn State Hershey Family Medicine residency program at Mount Nittany Medical Center sees many regional benefits to joint venture Penn State College of Medicine a n d M o u n t Nit t a ny Hea lth System have partnered to develop a family medicine residency program in State College. Accredited in January, the three-year-long program is part of Mount Nittany Health’s Dr. Joseph Wiedemer (left), program director of Penn State mission to become a regional Hershey Family Medicine residency program at Mount Nittany academic teaching facility in Medical Center, talks with Town&Gown founder Mimi Barash family medicine. The program Coppersmith at Harrison’s Wine Grill in State College. will take its first residents in July 2015. The local residency program As the program director of the Penn State is an extension of the family medicine residency Hershey Family Medicine residency program program of the College of Medicine in Hershey. at Mount Nittany Medical Center, Dr. Joseph First-year residents will spend a limited amount Wiedemer, MD, helps to develop and lead the of time working in an outpatient setting under educational curriculum. Before joining Penn the supervision of a Penn State Hershey faculty State Hershey, he served as the director for the member. The second- and third-year residents family medicine residencies at Hackensack UMC will have other specialty training and more time Mountainside and Hunterdon Medical Center in with outpatient-directed care and electives. New Jersey. Third-year residents also have the opportunity to Originally from Altoona, he completed move into areas such as research and dual-degree his undergraduate studies at Juniata College. programs with other colleges at Penn State. He received his medical degree from Temple 1937 North Atherton Street State College, PA 16803 P. (814) 865-7728 P. (800) 828-4636 F. (814) 863-6183 www.PennStateFederal.com
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University School of Medicine, and completed a residency in family medicine at West Jersey Hospital in New Jersey. Town&Gown founder Mimi Barash Coppersmith sat down with Wiedemer at Harrison’s Wine Grill in State College to discuss what family medicine is and what this new residency program will mean for the region. Mimi: Welcome back. I noticed you were born in Altoona. How long did you live there? Joe: Until I went to college in Huntingdon at Juniata College. My junior year I traveled to England and I lived in Leeds for a year. Mimi: Did you always want to be a doctor? Joe: When I was 6 years old, I wanted to become a doctor. My mother took me to our family physician and he had a great office. I liked his personality, and I walked out of there and I said to my mom, “I want to do that when I grow up.” Mimi: In short terms, tell our readers what family medicine really means in today’s vocabulary.
Joe: Family medicine probably has a historical meaning to many people because they grew up thinking of their family physician or a general practitioner. And we have evolved as a specialty. Most people were family physicians until World War II. After World War II, it was subspecialized. Mimi: Medicine became more complicated, but more intelligent. They could treat things more thoroughly and accurately. Joe: That’s right. Mimi: That didn’t come about because of family medicine. That really came about because of subspecialties. Joe: That’s right — and technology. So, we end up developing the health-care system that we have, which is a wonderful healthcare system in many ways when you’re sick. We now have a system that has amazing treatments for the acute or chronic disease. Mimi: So, now we find ourselves short of family medicine physicians. Joe: That’s right, because there was this attractiveness of technology, more financial
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reward, and more things to do as far as procedures in the subspecialties. Family medicine has continued on with its breadth of specialties. Mimi: It’s more critical in nonmetropolitan quasi-rural areas like the greater State College area. Joe: It is. We’re finding that practices and residencies in urban areas as well as rural areas really need that coordination of care. Mimi: How’s the supply and demand on the family medicine front? Joe: There are 450 family medicine residencies in the country. The Penn State Hershey Family Medicine residency at Mount Nittany Medical Center is the 30th family medicine residency in Pennsylvania. Mimi: Penn State Hershey had the first department of family medicine in the Academic Health Center, and that was way back in the beginning of Hershey or shortly thereafter. And very tilted toward rural service. Joe: Correct. And medical students are still attracted to going into subspecialties
more than going into family medicine. So, the tide is turning and I think that medical students are realizing that. Mimi: You and I are here because of the Mount Nittany Health System and Hershey Family Medicine getting together for the first set of family medicine residencies. Tell us about it. Joe: So, this is the first time that residents will be trained in Centre County ever, which is very exciting. People go through high school. They have their four years of college, four years of medical school, and then their graduate medical education. It’s the first time graduate-medicine education has been done in State College. What this will mean is that we are developing a three-year program, we will have trained six residents per year, and at the end of those three years, we will have trained family physicians for this region. Mimi: To what extent do you involve the doctors who are already here as part of the teaching method? How are they part of it? Joe: This is an educational effort by the entire community. So, the doctors at Mount
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Nittany, Penn State Hershey physicians, and other community physicians are involved with training our residents. Mimi: In what way does Geisinger fit into this picture? Joe: I think that there are discussions. There are very good teachers in the Geisinger system. Those in the community who wish to be a part of educating the residents, if they have something to impart on the residents, that is welcome. One of our oaths we took as physicians is to train future physicians. Mimi: How do you monitor how well they do? Joe: That’s a great question. So, when we look at residents for training, we begin really a recruiting process. We look at their performances in medical school, interest in family medicine, personalities, personal statements, and letters of recommendations. When we match those six residents, before they begin seeing patients, we evaluate them on six core competencies, and they can see where they are before they begin training. And we are also required to do
formal evaluations of them every six months, and those are a new set of requirements — they’re called milestones. The milestones have a specific set of questions, there are 21 questions, and we have to sit down with the faculty and look at what patients thought of each resident, how they did on different exams, and things like that. Mimi: Going back to faculty. Is the faculty some of these unpaid doctors that are part of the clinical experience, and then there are others who are on the payroll, I would assume? Joe: Correct. I’m the program director and I will have three family physicians who work with me as core faculty. The team consists of me, the three physicians, a psychologist, who will be a behavioral scientist who will help us with training in behavioral science and psychology, a program coordinator, and then she’ll have an assistant, also. This team is devoted to looking at what the residents learn and how they are learning. So, we don’t necessarily teach every aspect of family medicine to them, but if we send them out to a rotation and they’re working with an ear,
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nose, and throat surgeon, we’ll talk to that surgeon and say these are the things we want to make sure our family physician knows how to do and understand. So, we work together to teach them. Mimi: To what extent does this teach good bedside manner, understanding, caring beyond the medical care — the human care of patients in family medicine? Joe: There are six core competencies. Two of those core competencies cover that. One is called professionalism, so we are responsible for making sure the residents understand what professionalism is and to develop it in them. The other thing is called interpersonal communication, and we teach that as well. That’s a separate core competency that’s evaluated before they begin training and at the six-month milestones. Mimi: Hasn’t the partnership between Mount Nittany and Hershey always been on the best highway? This is a major advancement in the potential of Hershey and a community hospital becoming strong partners.
Joe: This is an opportunity where it’s a different experience. This is a residency that everyone in this community will touch. And the partnership from Hershey is really to bring in the educational component. Hershey is the sponsoring institute, so they make sure that all of those check boxes are checked off — from the regulation to the accreditation. Everything is in place that needs to be in place, and all of the lectures that are required to be delivered. Mimi: So, this will essentially be a second campus of Hershey. Joe: It is. This will be a regional campus for Hershey. Mimi: And ultimately, what’s going to be the prize at the end of the yellow-brick road? Joe: The prize at the end of the yellowbrick road is better health-care outcomes for our community. Mimi: Better care? Joe: Better care, better outcomes, and a healthier community. Mimi: Obamacare, which I don’t think anybody really understands, lots of people are
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referring to this as a “health-care crisis.” Tell me your feelings about this. What are the low spots and what are the high spots? Joe: We are in a crisis and it’s a bad situation. I don’t think people have come to fully understand how bad it is. We spend 19 percent of our gross domestic product (GDP) on health care in this country, and it’s not sustainable. That’s $2.8 trillion every year on health care. That’s just an amazing, staggering number. The way to think about it is that the only country to spend 25 percent of its gross domestic product on anything was the Soviet Union on defense right before they collapsed. We are spending 19 percent on health care, and it’s not sustainable. And why are we spending that much? It is because the second part of the crisis is that we have focused not on health care but the sick care. We are very good at putting out fires in this country. If someone has a heart attack, we can get a catherization for them faster than you can get a pizza delivered, which is wonderful. We can do a lot of wonderful things and give people a lot of help and treatment for problems that we
couldn’t take care of before. But what we’ve done is we’ve spent more and more money on a smaller and smaller subportion of the population and we’ve ignored the wellness of the rest of the population. That’s where the benefit of family medicine comes in. We look at what’s coming across the spectrum. What can we do to prevent a fire from happening? Mimi: It’s called healthy living and wellness. What can we, the people, do to help? Joe: I think it’s important to understand what a family physician is and what family medicine does. I would encourage everyone to have a family physician. Ask your physician to help coordinate your care. Let them know what preventive services they need to keep themselves healthy, such as stop smoking. I will encourage everyone to not smoke. Start learning what you can do to eat right — perhaps working with a nutritionist. Working to learn what good exercise is, maybe working with somebody who can train you on how to exercise. Those things alone will save countless lives. Getting immunizations,
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October 5, 2014 Join in on the fun at the Thin Mint Sprint at Pennsylvania Military Museum in Boalsburg, Centre County!
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State College, PA THE ARBORETUM AT PENN STATE
Now Open – Childhoodʼs Gate Childrenʼs Garden Garden Hours: Dawn until Dusk ▪ Free Admission ▪ arboretum.psu.edu ▪ facebook.com/pennstatearboretum Corner of Park Avenue and Bigler Road, University Park PA 103 - Town&Gown August 2014
not smoking, eating right, exercise, if we do those preventive steps and you work with your family physician, we can prevent 80 percent of the strokes that occur, 80 percent of the heart attacks. There’s some literature that suggests that we can prevent 80 percent of the cancers that occur through lifestyle choices and through healthy living, not just focusing on the disease when the disease happens. Mimi: Tell me where mental health fits into family medicine, because I believe that there’s a mental-health crisis in this country. Joe: You’re absolutely right. What I would say is that when you think of family medicine today, it’s difficult to train someone how to practice family medicine well because we’re in the front line of coordinating all of health care, including mental-health care, and patients come to us with a mental-health-care illness or crisis and we’re often left with trying to figure out how to find access for them. Where do they get access to a psychiatrist or therapist or are we left managing their medications? What I believe in is called integrative behavioral health. We have a
psychologist who is in the family health center with us and we will work at having our family physicians graduate and understand how to collaborate and work with mentalhealth-care professionals for the care for the entire patient. Mimi: Well, for me this sounds wonderful. I must tell you that this has been educational for me and I hope the same for our readers. It’s wonderful that this partnership has evolved. On behalf of the whole community, I want to thank you, Mount Nittany, and Hershey for managing to figure out how you do something really high class for a wonderful community. Joe: Thank you, it’s my pleasure. I’m proud of being a part of the regional campus that Penn State Hershey has in State College, and I’m proud of the partnership that we have with Mount Nittany. Ultimately, I think this will be a great benefit to our region. T&G
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State College Photo Club’s Winning Photos The State College Photo Club provides photo enthusiasts with the opportunity to share their passion for photography with others and to provide an environment for learning and developing new skills. The club welcomes individuals from amateurs to professionals. One of the club’s activities is to hold a monthly competition. Town&Gown is pleased to present the winning images from the club’s competition. Shown this month are the first- and second-place winners from the annual meeting competition held in May. Each month, eight photos win in judged competition: four place in the theme category and four place in the open category. All photos from June through March were presented to the club’s annual-meeting judge, R. Thomas Berner, who shared his thoughts on each of the photos and chose the “best of the best.”
Annual Meeting First Place
>
“Callaway” by Jan Anderson
“I shot this just after sunrise at Callaway Gardens in Pine Mountain, Georgia.”
Annual Meeting Second Place “Tall Tails” by Gary Perdue
>
“I always travel with my camera where I can get to it quickly. Consequently, while driving through Virginia one February I was lucky enough to get this shot.”
A copy of either of these photos may be obtained with a $75 contribution to the Salvation Army of Centre County. Contact Captain Charles Niedermeyer at (814) 861-1785 and let him know you would like this image. You can select any size up to 11 inches wide. The State College Photo Club meets on the third Monday of each month at 7:30 p.m. at Foxdale Village Auditorium. Guests and new members are always welcome.
Visit statecollegephotoclub.org for more information about how to join. 106 - Town&Gown August 2014
Watch for Town&Gown’s Senior Living publication coming in September with Town&Gown magazine.
Darren Weimert
snapshot
The Next Chapter New State High football coach looks to continue family and team traditions By Sarah Desiderio
When Matt Lintal played football at State College, he found a role model in the head coach and school counselor, who also just happened to be his dad. Now he follows in the footsteps of his father, Dave Lintal, and, according to Matt, “Those are big shoes to fill. “My dad has always been someone that I’ve looked up to and I hope to be able to have that same impact that he had. He’s the one that taught me to care for the person, care for the student, and care for the athlete, in that order.” A 1999 State High graduate, Matt played for the Little Lions when his father became head coach his junior season. After high school, he went on to play football at Franklin and Marshall College where he majored in psychology. Following his graduation in 2003, he went to Bucknell University where he was an assistant football coach, and received his master’s degree as an instructional specialist. In March, he was named the new State High head coach, taking over for longtime coach Al Wolski. While a State College native and an alum of the high school, Lintal never thought he saw himself returning. “Honestly, I thought I was going to be a college football coach for the rest of my life,” he says. But after seven years of coaching at the collegiate level, he and his wife had their first child and moved back to his hometown. “College and high school coaching styles are very different, and my priorities changed,” he says. Looking for more stability and a job where his family would not have to constantly move, he finished his training to become a counselor and returned to State High as coach of the freshman football team in 2010. He later became offensiveline coach. Beyond coaching, he also is impacting State High students as a counselor, a job he describes as busy and hectic. “Even putting football aside, it’s a juggling act, but the outstanding staff really supports one another, and there is a family atmosphere
Matt Lintal If you had to eat one thing for the rest of your life, what would it be? “I’d have to go with soft tacos because I love Mexican food, but a close second is cookie dough ice cream.” Favorite place to be in State College? “My neighborhood, Brynwood. It’s just a real community atmosphere with a lot of young families with kids running around. It’s full of happy, cheery faces that really care about each other.” If you could have lunch with any three people, living or dead, whom would you choose? “Honestly, I’ve been so busy lately that I’d have to say my wife, Jackie, and my two daughters, Hayden (5) and Ryleigh (2).”
here,” he says. “The overall goal is always to create citizens of integrity and empathy, and if we’re doing that, then it’s a successful year.” His favorite part of high school coaching is “the Friday-night atmosphere at Memorial Field.” Simply put, “There’s nothing better than Friday night football,” he says. Above all, he is grateful for the impact he is able to have on student-athletes, and hopes to live up to the examples set by his past coaches, including former Franklin and Marshall coach Tom Gilburg, and, of course, his father. “The most rewarding part is to see the impact that the football program has on these kids,” he says — this is most evident when alumni return to their alma mater — “Just to hear their stories, hear them expressing what State High football meant to them, and watch as they impart their wisdom on the younger guys … it’s really neat!” T&G
108 - Town&Gown August 2014
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