Thinking About You

Ship Life

TrailFest brings fun to Ship during pandemic

Morgan Barr Asst. Ship Life Editor

Shippensburg University students and community members alike congregated at Shippensburg Station Friday night for Shippensburg’s annual TrailFest.

TrailFest is organized by the Cumberland Valley Rails to Trails Council as a community outreach event.

Trailfest began in 2017 and is normally accompanied by a brewfest which is presented by the Shippensburg Historical Society.

The brewfest brings in local breweries and wineries such as Appalachian Brewing Co., Grand Illusion Hard Cider and Castlerigg Winery. Live music and food trucks are also present at the festival.

In order to make the festival possible amid the COVID-19 coronavirus pandemic, the date was moved from late April to September.

“What we decided to do was combine it [Trailfest] with our Ship First Fridays, which we have every first Friday of the month, we basically have everything we have here on First Fridays, and

Morgan Barr / The Slate

Students and community members gathered at the Rails to Trails trailhead for Trail Fest Friday night.

then we brought in the races we have for TrailFest to combine them all together,” Rails to Trails Council member Allen Dieterich-Ward said.

Masks were not required to participate in the races, but were mandatory for the festival portion. Tables were spaced out to enforce social distancing and food trucks served pre-packaged meals instead of cooking on-site.

A 25k bike race and 10k and 5k runs accompanied the food and entertainment.

Because of COVID-19 restrictions, each race had a limited number of participants. In addition to the lower number of participants, start times were staggered to keep the rail trail less crowded and make social distancing easier.

Online pre-registration was also required to limit contact with others on the day of the race.

Ship Live provided students who attended vouchers that were worth $10 and could be used at any of the food trucks or at restaurants taking Raider Bucks.

Raider Bucks is a new initiative similar to Penn State’s Lion Cash program, where students can use their flex dollars at local businesses.

Question of the Week: Do you miss fall sports?

Kolby Amidon, senior “Yes! I played field hockey in high school and I loved going to watch the field hockey games at Ship.”

Cassandra Aloisi, senior “Yes, I do miss fall sports and going to games like the Homecoming football game.”

Caiman Middlebrooks, freshman “I miss fall sports because I wanted to play football this year [at SU] but it got cancelled.”

Morgan Barr/The Slate

Tables were spread out at TrailFest to comply with social distancing guidelines, and patrons enjoyed the live music and food outside.

Ingredients: -2 cloves of garlic -1 red bell pepper (chopped) -9 ounce of Tagliatelle pasta -1 onion -10 ounces of tomatoes

Recipe of the Week: Creamy Shrimp Tagliatelle

-10 ounces of shrimp -4 tablespoons of sour cream -1 teaspoon of olive oil -2 tablespoons of butter -Salt and pepper -Basil (Optional)

INSTRUCTIONS

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic, tomatoes and peppers. 2. Rinse off shrimp and pat down with a dry towel. Season shrimp with salt and pepper. Drizzle olive oil into a large pan over medium-high heat. Add onions, peppers and tomatoes into the pot. 3. Add shrimp and cook for 1-2 minutes. Once water is boiling, add tagliatelle into the pot. Cook the pasta for 10 minutes or until al dente. 4. Pour pasta into the large pan and season with salt and pepper. Toss the shrimp back into the pan and add sour cream and butter to the mix. Combine until the pasta becomes creamy. 5. Remove pan from heat and stir. Add as much pasta cooking water to reach a saucy consistency. Season with more salt and pepper and garnish the dish with chopped basil. Serve. Jahniya Crawford, senior “Absolutely, I grew up on football so I miss watching it and going to the games.”