Community / Blogs
Stories and Events in the WPSU Community
The opinions expressed in these blogs are solely those of the people who wrote them, and do not represent the views of WPSU or Penn State University.
Local Food Journey
Steak au Poivre
Posted by Michele Frank on 09/30 at 01:45 PM
Whenever I want to impress someone with my cooking this is my go to recipe. I have yet to meet someone who dislikes it, and in fact, it usually becomes one of their favorite meals. Everyone in my family is in love with this steak. Every time I go home to visit them, they ask me to make this. While this is recipe is intended to serve two people, it can easily be doubled for more.
Comments (1)
Local Food Journey
Penn State Meat Sale
Posted by Michele Frank on 09/28 at 08:10 AM
While riding the bus to Innovation Park one morning, I saw a huge line of people standing outside a non-descript building. In my four years at Penn State, I never once paid any attention to this building, despite the fact that every football season I have walked past it on my way into Beaver Stadium. Outside there was a sign advertising a meat sale. Curious, I went online once I reached my destination and found what might be considered Penn State’s best kept secret. Almost every Friday during the Fall and Spring semesters, the Meat Laboratory holds a retail sale full of fresh cut, locally raised meat that is open to the public.
Comments (0)
Our Town
WPSU Set to Visit Portage for the Our Town Series
Posted by Whitney on 09/27 at 03:08 PM
WPSU is exploring the “gem of the mainline”—-Portage, PA for the 58th installment of the “Our Town” series. Community members from the Portage area are invited to attend a volunteer planning meeting to learn about the Our Town project. The meeting will be held Wednesday, October 6 at 7 p.m. at the Portage Area High School. Anyone interested in the production is invited to attend.
Comments (9)
Local Food Journey
Butternut Squash, Apple, Gorgonzola Gratin
Posted by Emily Wiley on 09/24 at 11:21 AM
Here’s a recipe to add to your autumn arsenal. It’s tart and tangy and pairs well with slow-cooked pork and sweet pumpkin ale.
Comments (0)
Local Food Journey
Roasted Acorn Squash
Posted by Jessica Reilley on 09/23 at 12:12 PM
Fall is here! Which means it’s time for squash. Acorn squash, in particular, has great flavor and only requires a small amount of prep time to create a delicious side dish.
Comments (0)
Local Food Journey
Pork and Apple Meatballs with Asian Plum Sauce
Posted by Emily Wiley on 09/21 at 11:40 AM
Thank you to Kim Tait from Tait Farms for sharing her recipe for pork and apple meatballs. They would make a nice addition to your tailgating table, or they can be served over noodles as a main course.
What is your favorite fall recipe? Share it here.
Comments (0)
Programming
Best Bets - Sept. 20 - 26, 2010
Posted by Greg Petersen on 09/20 at 08:46 AM
Latin Music, Oregano and Cows, and The State of the University
Comments (0)
Local Food Journey
Fasta & Ravioli Company in State College
Posted by James Gherardi on 09/17 at 11:06 AM
Almost a year ago, Bob Ricketts brought a new business to State College: a fresh ravioli and pasta shop. Today the Penn State alum and owner of Fasta & Ravioli Company caters to a surprisingly large niche market of students and locals. Ricketts offers customers homemade pasta and ravioli and a selection of sauces like tomato, vodka, and pesto. Products are available at the South Fraser Street storefront and at farmers markets and restaurants, as well. “Fast and Fresh†is the mantra here, a motto that Bob lives by. He was eager to share his story with me.
Comments (0)
Local Food Journey
Where Young Chefs Train
Posted by Emily Wiley on 09/15 at 09:48 PM
The culinary arts program at Penn College in Williamsport offers a unique hands-on teaching environment for aspiring chefs. Students not only learn to slice, dice, and chop, they learn to be gracious hosts in Le Jeune Chef Restaurant. Join Emily Wiley in the kitchen and at the table for a gourmet meal prepared with local ingredients.
Listen to the audio story and view a slideshow of photos.
Comments (2)
Local Food Journey
Elk Creek Café + Aleworks in Millheim
Posted by Michele Frank on 09/15 at 08:19 PM
Overall, I am a typical Penn State student. I drink the beer that is on tap and on special. I’m so used to drinking the cheap stuff that I’m intimidated by craft brews. Also, because I come from a wine drinking family, I have limited experience with beer. Yet I was intrigued by the allure of Elk Creek Café + Alehouse, and so I traveled with my boyfriend 30 minutes to Millheim in pursuit of something other than Bud Light.
Comments (0)
Local Food Journey
Okra Hash with Spicy Sausage
Posted by Michele Frank on 09/14 at 08:55 AM
Some folks are intimidated by okra, most likely due to its foreign origin and slimy texture. Before creating this recipe, I had only eaten fried okra, and, admittedly, it was not on the top of my list to eat again. But I wanted to give the vegetable a second chance.
Comments (0)
Programming
Best Bets - Sept. 13 - 19, 2010
Posted by Greg Petersen on 09/13 at 07:38 AM
Music, Books, Conversations, and More
Comments (0)
Local Food Journey
The Cheese Shoppe in State College
Posted by James Gherardi on 09/10 at 02:55 PM
The Cheese Shoppe in State College offers more than coffee and conversation. Listen to Owner Bill Clarke share the history of the shop and meet some of the regulars.
Comments (0)
Local Food Journey
The Garden in Centre Hall
Posted by James Gherardi on 09/09 at 10:11 AM
Last Sunday afternoon, while driving along unfamiliar roads in Centre Hall, my parents and I stumbled upon “The Garden.” Though small, this shed off of Old Fort Road was packed with the summer’s final fresh produce. There were shelves of jams and jellies, fresh packed dill pickles and beets, salsas and jarred tomatoes. The options were boundless; which is often rare for a roadside farm stand of this size.
Comments (0)
Local Food Journey
Roasted Cabbage
Posted by Jessica Reilley on 09/08 at 03:29 PM
We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.
Comments (0)
Most recent entries
Our Local Food Journey comes to an end- Wednesday, January 31, 2018
- By Jamie Oberdick in Local Food Journey
Winter isn’t a quiet time at the farm- Wednesday, January 31, 2018
- By James Eisenstein in Local Food Journey
-
Get the taste of garden season right now by growing herbs indoors
- Friday, January 26, 2018
- By Jamie Oberdick in Local Food Journey
-
All you need to know about PASA’s Farming for the Future conference
- Friday, January 19, 2018
- By Jamie Oberdick in Local Food Journey
Categories
Archives
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- April 2017
- March 2017
- February 2017