inside pennsylvania magazine spring 2016

Spring 2016

1

$3.95Spring 2016

Maria Joseph Manor

Beyond the Stained Glass Windows

Women Confront Society’s Stance on Body Image

Tim Boetsch on Becoming The Barbarian

Make Your Own Maple Syrup, Violet Jelly and Tasty Greens

Walking on the Wild Side With Euell Gibbons

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a letter from the editorA mirror, a dry-erase marker and a passionate, forward-

thinking photographer.Who knew such a short ingredient list could lead to

such a powerful experience as seven women and a 12-year-old local girl confronted society’s superficial views of beauty?

“i started remembering how my nose is just slightly crooked, my teeth aren't exactly the straightest and i don't seem to have those curves that females are constantly being told is a must-have,” said Autumn Banks of Liverpool. “We wrote our insecurities on the mirror in front of us.”

And then each participant faced her personal fears and insecurities – wanting to break the stereotypes that plague so many who struggle with negative body image concerns.

“i want to raise my daughter to have confidence and to equip her to know that she is beautiful just as she is and beauty is not an outward appearance,” declared Mandy Brown of richfield.

This issue of inside pennsylvania magazine is dedicated to such stories of beauty, fitness and healthy eating. You can read about the Breaking Beauty program on page 38.

But don’t stop there. One of the region’s fittest athletes – professional fighter

Tim Boetsch of Sunbury – talks about transforming from devoted dad and husband to no-holds-barred barbarian.

Learn about Mr. natural Eating himself, Euell gibbons, who coined the phrase, “Ever eat a pine tree?” while pitching grape nuts cereal in old television commercials. You won’t want to miss some of the natural delicacies he brought in for workers at Walnut Acres – the natural food store that once operated in the tiny town of penns Creek.

Speaking of natural foods … what is more natural than homemade maple syrup? We’ll tell you how to make it, along with jelly created from violet blossoms. Chef paul whips up some dishes with natural greens. And for those hoping to dine on a freshly caught trout or two, we give you five of the best destinations for early season anglers.

it’s all inside pennsylvania!

• • • • •

if you have suggestions for inside pennsylvania as we forge forward into a new era, please share them at [email protected]

John Zaktansky, Editor

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Share with uS!Letters to Inside Pennsylvania are always welcome. We also like photos from around the Valley. Photos must be submitted via email untouched (right from the camera) at 300 dpi minimum.

Submit photos and letters to us at 200 Market St., Sunbury, PA 17801 or email to [email protected].

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8 Beyond the Stained Glass Windows: Maria Joseph Manor takes Pride in Making a difference

12 Building the Barbarian: Family and Community Are Critical ingredients in Fighter’s Quest

18 it's Green, Good for You, and Makes You Go "Wow!"

24 the incredible, edible Blue Violet

26 Walking on the Wild Side With euell Gibbons

38 Breaking Beauty: A New Program helps People Address Body-image issues

44 tips for tapping Nature's Finest Candy: A Backyard Guide to Making homemade Maple Syrup

58 inside outside: early-Season trout hot Spots every Angler Needs to Know

inside this issue

contentssPring 2016

Volume 10 /// issue 1

8

24

Beyond the stained glass WindoWsMaria Joseph Manor takes pride in making a difference.

the incrediBle, ediBle common Blue Violetthough the common blue violet grows freely in our backyards, meadows and fields, few people know its hidden secrets.

Building the BarBarianBy nature, tim Boetsch is a laid-back, quiet person. he is a father, a husband and relies on a strong religious faith. how does he morph from this persona to “the Barbarian?”

Walking on the Wild side With euell giBBonsSome called him the guru of wild foods. Although he died in 1975, he left an indelible legacy on those whom he befriended.

12

26


NeW BooKS 42CreAtiVe CorNer: FiCtioNAL WritiNGS 48PA PLANtS 49BuSiNeSS ProFiLeS 52ShoPPiNG SPree: GiFtS ANd GoodieS 54SPreCKeN Sie 55

magazine staffJohn Zaktansky Editor

Bryce KileDesign Editor

Elizabeth Knauer Advertising Sales Manager

writers/contributorsCindy o. hermantabitha GoodlingKaren Lynn Zeedicktricia KlineJerri BrouseKaren Blackledgetony reidKen MaurerKen hunter

photo staff robert inglisJustin engle

Amanda August

inside pennsylvania:office (570) 988-5364advertising sales (570) 863-3208subscriptions: (570) 988-5464

Write: Inside Pennsylvania Magazine 200 Market Street Sunbury, pA 17801 [email protected]

Frank Leto Publisher

Dennis M. LyonsEditor

Patricia Bennett Director of Advertising

A publication of the daily item

Inside Pennsylvania (iSSn 1935-4738) is pub-lished quarterly at 200 Market St., Sunbury, pA 17801.

Inside Pennsylvania magazine is not responsible for unsolicited submissions. reproduction or use of editorial or graphic content in any man-ner, without permission, is prohibited. Copyright 2015 by Community news group LLC. All rights reserved. Single issue: $3.95. Subscription: $10 annually (U.S. only). pOSTMASTEr: Send ad-dress change to Inside Pennsylvania magazine, 200 Market St., Sunbury, pA 17801. Advertising rates and specifications available online at insidepaMagazine.com. Inside Pennsylvania was founded March 2007. A publication of The Daily item, a member of Community news group LLC.

Breaking BeautyAs the saying goes, beauty is in the eyes of the beholder – something Mandy Brown of richfield, really took to heart during a special photo shoot/therapy session.

38

49

dandelions: Pesky Weeds or helPFul healers?

don’t tug on that weed! halt the lawn mower. turn off that weed eater. And resist the urge to spray.

departments

on the coVerL to r: tony Cooper, executive director, denis toczylousky, cam-pus activity director, Sister donna Marie ivanko SSCM, Sister M. John Vianney SSCM, Sister Michael Ann orlik SSCM, general superior (seated) of the emmanual Nursing Center in danville.

PhotograPhed By roB inglis




Windows and warmth welcome those who need helpMaria Joseph Manor takes pride in making a difference

“i feel gratitude,” said sister John Vianney, looking at the exquisite stained glass windows in the chapel of the emmanuel center for nursing and rehabilitation. “gratitude for the poor people who were members of that organization, and also gratitude to the (later) officers who had the wisdom to preserve the windows.”

The organization Sister Vianney referred to is the First Catholic Slovak Union, which in 1914 raised enough money to build an orphanage, the Jednota Home, in Middletown, Pennsylvania. The FCSU created a hallowed chapel at the orphanage with seven richly colored stained glass windows portraying significant connections to the home and, as is it turns out, to the Maria Joseph Continuing Care Community, Danville, where the Emmanuel Center is found.

Maria Joseph Manor opened in 1962

as a 100-bed facility for senior residents. It has grown to include a retirement community, a memory care center and the Emmanuel Center, where sunshine reaches through the stained glass windows to touch the chapel with beams of warm color.

SiSterS carinG for orphanS

For more than 50 years, the Sisters of Saints Cyril and Methodius (patron saints of the Slavs) staffed the Jednota Home. With the vision of Father Stefan Furdek, founder of the FCSU, and the financial sacrifices of the members of the organization, enough money was raised to establish the home.

“It was those simple, simple coins

that built up this organization that is still flourishing to this day,” said Sister Vianney, who professed her vows almost 62 years ago. “It was the miners and the steel workers who helped us with their nickels and dimes to build our church.”

The Jednota Home was a safe haven for orphaned or motherless children and brought peace of mind to surviving parents.

“Can you imagine what those men were going through?” Sister Vianney asked. “They might have been making $5 a week. They had to do something for their children.”

When the orphanage closed in 1969 and fell into disuse, FCSU officers made the wise decision to preserve the stained glass windows, which found their way in 2002 to Emmanuel Center’s chapel.

“The organization offered these windows to us for the chapel, and I think it’s a wonderful gift,” Sister Vianney said. “There is so much of our congregation’s history connected with these stained glass windows.”

carinG WarmthIn a twist of fate, Sister Vianney, who

I feel gratitude.- sister John Vianney

cindy o. herman amanda august

SPonSored content


Stained Glass Windowsthe stained glass windows in the emmanuel Center for Nursing and rehabilitation depict the history and values of both the Jednota home and the Maria Joseph Continuing Care Community. the seven windows include:

» three priests, Father Furdeck flanked by Father Matthew Jankola, the founder of the Sisters of Saints Cyril and Methodius, and Father Jozef Murgas, the former pastor at Sacred heart of Jesus Church, Wilkes-Barre, where the first sisters of the order staffed the school.

» Saint Ann, Mother of Mary – the convent in Middletown was under the protection of St. Ann, Sister Vianney said.

» Jesus, the Protector of Children – fitting for an orphanage.

» Saint Michael, a guardian against evil and one of the patrons of the Sisters of Saints Cyril and Methodius, Sister Vianney said, because Bishop Michael hoban of Scranton, received the first vows of the three original sisters of the religious congregation.

» Saints Cyril and Methodius. “Father Jankola was interested in founding a religious congregation to meet the needs of the Slavic immigrants,” Sister Vianney said, “and there were many at that time.”

» Christ the King, significant because the motto of the Sisters of Saints Cyril and Methodius is “thy kingdom come.” “that is our primary goal,” Sister Vianney said, “to bring about the kingdom of Christ.”

» immaculate heart of Mary. “our early formation in religious life was with the Sisters, Servants of the immaculate heart of Mary, in Scranton,” Sister Vianney said.

contInued on Page 10

held the position of activities director at Maria Joseph Manor since the late 1970s, now resides in the Emmanuel Center herself.

“I never planned to be here. I didn’t think I would need to be here,” she said. “But I’m grateful that our sisters have provided a ministry where we can have a home life.”

One of the attractions of the Maria Joseph Community, as described in an article in its newsletter, are “bright bedrooms that have natural light streaming in – something so important to well-being.”

“You just feel the warmth,” said Dawn Orzehowski, director of marketing. “The warmth of the sun, and also the warmth that the sisters show and that the staff shows to the residents. They truly care, and this is their home.”

Although the Maria Joseph Continuing Care Community is founded and managed by the Roman Catholic sisters, people of all faiths – or no faith – are welcome. In fact, Orzehowski noted, at the anniversary celebration of the Basilica of Saints Cyril and Methodius, the motherhouse chapel for the sisters, celebrants sang “All Are Welcome.”

“The history of the stained glass windows shows much of the history of the sisters,” Orzehowski said. Adding that the community established its memory care center in 2003, she said, “They have anticipated and met the needs of the people for years.”

Dedicated to helping others, Orzehowski has seen how residents become part of the Maria Joseph family and is grateful to be included in that family herself.

“To work for an organization whose



sole purpose in life is to help others —” She paused. “I just think it’s so different because they have dedicated their lives to helping others.”

Sitting just outside Emmanuel’s chapel while residents prayed the rosary beneath the colorful beams shining inside, Sister Vianney smiled brightly when asked how she feels about the Maria Joseph Community and said emphatically, “I am very happy living here.”

I just think it’s so different

because they have dedicated their lives to helping others.

- dawn orzehowski

511129 Continuing Care Community

Call us today for your personal appointment.

570-271-1000 875 Montour Blvd., Danville • MariaJosephCCC.org

We look forward to meeting you!

“I chose Maria Joseph for myself. Now, I don’t have the worries of my

house, and have lots of friends and time to enjoy the things I like. I also

chose Maria Joseph for my family , because if anything happens, health

care is right here.”

Our campus continuum of senior living and care:

The Meadows cottages & townhomes

Maria Joseph Manor a personal care community

Emmanuel Center skilled nursing & rehabilitaton

Nazareth Memory Center a community for those with Alzheimer’s disease and other forms of memory loss

“I made my choice for me, and for my family.”

A close-up of one of the stained glass windows in the chapel at the emmanuel Nursing Center in danville. More photos and history on page 36.


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His brow is low and broad. He has piercing blue eyes and although he has power and strength to spare, he uses his brain as his main weapon. He stands 6 feet tall and weighs 200 pounds and when the Anvil of Crom theme music hits, you know damage is about to be done.

But this is no scene from the fantasy

film “Conan the Barbarian.” This is a story of a real-life barbarian. Tim Boetsch lives in Sunbury and has competed in various ranks of the mixed martial arts scene, including the Ultimate Fighting Championship circuit.

After starting his career regionally, Boetsch burst on the mainstream

mixed martial arts scene with a savage performance in his Octagon debut at UFC 81 against David Heath. He took the fight on extremely short notice and proceeded to instantly become a part of the permanent UFC highlight reel with a signature throw and flurry of punches to finish a bewildered Heath. Boetsch chose that as one of his personal favorite fights to this point in his career.

“UFC 81 versus David Heath, where I throw him on his head and finish him – that is the fight that really blew up my career,” he said. “That’s the fight

as the fictional story is told, the barbarian was born on a rugged battlefield in the far north. he quickly matured and became known and respected as a true warrior after his numerous victories in battle.

toNY reid


everybody talks about. It was a very exciting fight, with a first-round finish. So that fight exemplifies how I like to fight.”

Boetsch was a four-time state wrestling champion from Camden-Rockport High School in Maine and a Division 1 wrestler at Lock Haven University, also earning a degree in criminal justice.

When asked how a college-educated wrestler found his way into the world of face punching, he replied: “Fighting has come very naturally. I wrestled my whole life, so the transition into fighting was fairly easy for me and it happened very quickly. As far as getting to the UFC level, that happened very fast for me because of the level of dedication and the way that I train.”

Boetsch’s professional MMA

record was 6-1 prior to getting the call to the big leagues of the Ultimate Fighting Championship. His lone loss came as he took a fight against Vladimir Matyushenko on three days notice in the IFL and fought the future champion to a decision.

The Barbarian garnered a lot of attention after his performance against Heath and

the term “Redneck Judo” was coined to describe his throw.

Tim saw changes in his life immediately after the victory.

“I definitely started getting more attention from the media,” he said. “There was a lot of talk of being the next big thing at 205. It is how fights work – you do something impressive and then all of a sudden there is a lot of hype surrounding

you. That was definitely something different I wasn’t used to. That

was a short-notice fight and I had done that in the

past, so people were really impressed that I was able to take that fight on short notice and finish it the way

I did. Just a little more attention than I was used

to, being in the UFC, the

Fighting has come very naturally. I wrestled my whole life, so

the transition into fighting was fairly easy for me and it happened very quickly.

Family and community are critical ingredients in fighter’s quest




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I know he has it in him and if my sacrifice is taking care of the kids while he is away training, then that is my contribution to our dream. Do I want to

pull my hair out some days? Yes, but who doesn’t? He

is actually really sweet and hides cards for me around the house when he’s gone.

Jade, tim's wife



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biggest fight league there is and winning my first fight. It was quite an experience.”

BecominG the BarBarianBoetsch is, by nature, a laid-back, quiet

person. He is a father, a husband and relies on a strong religious faith. How does he morph from this persona to “The Barbarian?”

“I was just talking to my wife about that. It’s like a split personality almost,” he said. “I am a laid-back, friendly person who is not aggressive at all in the real world, but when we get in the cage I can become that barbaric, violent, ridiculous person that has to do whatever to win a fight.

“It’s an interesting thing. Some people might think it’s crazy. I understand it and am able to do it. I’m not sure exactly how it happens but it happens pretty easily. Growing up, I was never in fights. You will hear about some fighters that are like, ‘I fought my whole life and now in MMA – I can get paid to fight.’ That’s not my story at all. I wrestled and had nowhere else to go and my buddy said, ‘Hey, why don’t you try fighting?’ and it worked out for me.”

Tim is also an avid outdoorsman who loves to hunt.

“My favorite things to hunt are deer and elk. I will bow hunt and rifle hunt. I am a huge gun fanatic, so I have lots of rifles to choose from when I go hunting. A heavy rifle is my gun of choice. I think I am ready for the Zombie Apocalypse,” he said.

Tim and his wife, Jade, have three children: Christian, Finley and Benson. Boetsch is a strong believer that family comes first.

“The most important job we have on this planet is being good parents and raising our children right. There has to be a balance. It’s difficult for me, especially

with training camp with me being away,” said Boetsch. “Certainly being that figure, being a good role model for your kids and teaching them how to live life correctly and do things right is very important and it’s a big emphasis in my life.”

Jade admits that being the wife of a professional fighter can be a challenge.

“People ask me all the time if it bothers me that he fights or if I get worked up or nervous, I don’t worry about him getting hurt because I know he will be fine. I’m more worried about if he wins or loses – only because he is away so long training to get the win and if he loses, I don’t get

contInuED froM PAgE 15

I think the world should know – and I think they will figure it out pretty soon – that I am one of the best fighters in the world.



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What’s green, good for you and makes you go ‘Wow?!’

every now and then you have to eat something that you’re sure even an award-winning chef won’t be able to “wow” you with. such was the case when chef Paul mach suggested a meal based on greens — collards, swiss chard, curly kale, etc.

Despite their health benefits, I’d never eaten collard greens because, well, just

If you need to take iron pills, if you need to take vitamin K or any B vitamins, if

you’re anemic, you should be eating this.

CiNdY o. herMAN


the name. Sounds kind of yucky. The few times I’ve had kale left me with the impression of a bitter, scratchy vegetable. Not bad, but I’d rather eat lettuce.

So I expected a really healthy but bitter salad and some slimy, good-for-you greens. Nothing to go “wow” about.

I couldn’t have been more wrong.Oh, they were healthy. Just looking at the

bunches of rich, green leaves makes you feel like you’re inhaling a garden’s worth of nutrition.

“If you need to take iron pills, if you need to take vitamin K or any of the B vitamins.

If you’re anemic — ” Chef Paul chuckled as he gestured toward the baby bok choy, escarole, Swiss chard, rapini, mustard greens, kale and collards. “ — you should be eating this.”

But “should be” and “love to” are two different reactions, and Chef Paul went right to work turning those rich greens into recipes you’ll love to eat.

He started with basic, braised collard greens. (I know — that name. But trust me, get over it. When done right, there is nothing yucky about them.) And the preparation is surprisingly simple. Strip

the leaves (see Tips), sauté with oil, onion and herbs and simmer.

“Put them on low heat, cover them and let them do their thing,” Chef Paul said.

For a heartier dish, he made Kale Sausage Potato Soup, which is as pungent and robust as it sounds, and not at all scratchy and bitter … once you wilt that kale.

Here’s the thing: Greens vary in their need for tenderizing. Knowing what they need will help you prepare them properly, but how do you know? Check out our handy chart on the next page.

tipS:» Greens are grown in sandy soil,

and even after washing, that sand can hide deep in the leaves. “So i always tell the students to cut the product and then wash it,” Chef Paul said. “Nobody likes grit.”

» Stripping the leaves: hold a bunch by the stems with one hand, and strip the leaves with the other hand. “i call it ‘picking pansies,’” Chef Paul said. “if you’re picking flowers, wherever it pulls off, you’ll be happy.”

» Cutting greens: Cut them short. “You want to take the long, tough strands, and cut them short, across the structure of the plant,” Chef Paul said, slicing ribbons of rolled-up leaves. “that makes the cooking time shorter.”

» When braising: if the bottom of the pan has burned at all, you can scrape it while you cook. de-glaze the pan.

» Brown onions and garlic before adding them to a dish with greens. “Greens tend to be very pungent on the palate, especially kale and collards,” Chef Paul said. “they’re nutrient-dense and have a big flavor profile, so you need to add big flavors to overpower them.”

» When frying the Swiss chard cakes, don’t overcrowd your pan. “the temperature of the oil goes down,” Chef Paul said, “and the product absorbs oil and gets greasy.”

» Store raw greens in the refrigerator in an air-tight bag.


Chef Paul e. Mach is a certified hospitality educator and assistant professor at Pennsylvania College of technology’s School of hospitality, Williamsport, which features Le Jeune Chef, a teaching-learning, gourmet restaurant. he’s also the co-host — along with grilled-cheese-loving tom Speicher — of the award-winning tV show, “You’re the Chef,” which ran from 1996 to 2005, originally in Williamsport and eventually reaching as far as Japan. the show airs weekly on WViA (Wilkes-Barre, PA) Saturdays at 11:30 a.m. and 2 p.m.



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TEnDEr:» Baby bok choy» escarole» Swiss chard

FuLL-BoDIED:» rapini» Mustard greens

HEavy anD rICH:» Kale» Collards» tuscan Kale

heavy, rich greens like this kale need to be wilted and slowly simmered with broth to tenderize them.

Heavy, rich greens like kale and collards will need to be wilted down with liquid, while more tender baby bok choy and Swiss chard can be sautéed in about five minutes.

“There are no hard and fast rules for sautéing times,” Chef Paul said. “But … listen. As the moisture evaporates the (frying) gets louder. Oil is crackling. Steam is escaping. It’s done.”

Chef Paul even offered suggestions for what to do with leftover greens.

“Toss simple sautéed greens with fresh pasta, and top with grated cheese,” he said. “Now you’ve got a meatless meal (great for Lent) that you can’t beat.”

For more pizzazz, turn those leftover greens into pancakes. (I know — I didn’t think it would work, either. But … oh my.)

“You can do it with any leftover cooked greens,” Chef Paul said. He happened to have Swiss chard on hand. “Add them to (whisked) eggs and parmesan cheese, heat up some oil and fry up a storm.”

The texture is almost identical to a fried potato cake, but with deep flavors of herbs and vegetables that make you say, in a soft, unbelievable sigh, “Wow.”more tiPs and reciPes on Page 22 »

the “chart”How tender are your greens?

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cookinG With GreenS

» Sauté — fry the product without adding any moisture

» Braise — brown the product and then add liquid to cook for a long period of time

» Wilt — sweat it down to remove the liquid and soften the product

Swiss chard pancakes

Yield: 8 medium pancakes¾ cup Parmesan cheese3 large eggs3 cups leftover cooked Swiss chard¾ cup canola oilGround black pepper

and salt to taste

in a large bowl, whisk together the eggs and cheese until completely combined. Fold in the cooked greens until they are mixed into the egg/cheese mixture completely. in a large frying or sauté pan over medium high heat, drop ¼ cup portions of the greens batter into the pan, spreading them slightly. Brown the cakes on one side, then flip them over and finish cooking on the reverse side. Serve with your favorite dipping sauce.

kale Sausage potato chowder

Yield: 2 quarts2 tbsp. garlic, sautéed

until golden brown 2 cups leeks, sliced thin, washed1 cup Spanish onion, chopped ½ cup olive oil½ bunch fresh sage, chopped½ bunch fresh parsley, chopped1 cup smoked sausage,

medium chunks2 cups hot italian sausage, casing

removed, medium chunks1 bunch kale, leaves stripped from

stems, chopped, washed½ bunch mustard greens,

leaves stripped from stems, chopped, washed

1 cup celery, chopped8 cups vegetable stock 2 cups tomatoes, canned,

petite diced3 cups potatoes, skin

on, large dicedGround black pepper

and salt to taste

in a large soup pot over high heat, lightly brown the garlic, onion and leeks in the oil. Add the sausages and herbs and continue to cook until the meat browns, stirring frequently. Add the greens, celery, stock, tomatoes and potatoes. Lower the heat, and simmer for about 35 minutes, or until the potatoes are tender and the greens turn olive green and are tender. Season and serve as a full meal.

Braised collardGreens

Yield: 6 side-dish portions2 cups leeks, sliced thin, washed¼ cup garlic, chopped fine¼ cup olive oil½ bunch fresh sage, chopped fine½ bunch fresh parsley,

chopped fine1 bunch collard greens, leaves

stripped from stems, chopped into short pieces, washed

3 cups vegetable stockGround black pepper

and salt to taste

over high heat in a large braiser or heavy bottom, deep-sided frying pan, brown the leeks and garlic in the olive oil. Add the herbs and collards, decrease the heat to low and add the stock, stirring and scraping to remove any browned vegetable stuck on the bottom of the pan, pushing the greens into the liquid. Cover and cook for about 1 hour, until the greens turn olive green in color and are very tender to the tooth. Serve as a side with your favorite protein or starch.


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The incredible,

edible common blue violet

CoNNie MertZ


Children enjoy picking the petite purple flowers for a miniature bouquet. An empty clear-glass salt shaker makes an ideal vase to showcase these little delights.

Beyond their obvious beauty lies their treasure. They are edible. Garnishing a garden salad with common blue violets often brings surprised expressions on the faces of dinner guests. Even the tender leaves of the plant are edible. Euell Gibbons, the wild foods expert, is credited with discovering that the common blue violet’s flowers and leaves contain rich amounts of vitamins C and A. In fact, he called them “nature’s vitamin pill.”

However, this is only the beginning of the incredible edible common blue violet. For decades, our family has enjoyed making violet syrup and jelly.

“What does it taste like?” I am often asked.

“You have to try it,” I usually respond. When they see the clear exquisite

lavender color of the syrup, they are intrigued and soon they are tasting it. The

syrup can be used like any other syrup; it is deliciously tantalizing drizzled over vanilla ice cream or on pancakes. For me, I simply enjoy a summer drink by adding a few tablespoons in a glass of ice water. The result is a pleasant, distinct flavor.

The first step in making violet syrup is to gather the purple blossoms and put them in a quart jar. Yes, it takes awhile to get a jar full of purple delights, but it’s worth the effort! I usually get on my hands and knees in a patch of common blue violets and pick away.

However, never pick violets if the area has been sprayed with herbicides or

pesticides. Once the jar is packed full of the

blossoms, bring them inside and then fill the jar with boiling water. Cover and let the mixture fuse for 24 hours. Using a sieve, pour the contents into a container. Retain the juice and dispose of the blossoms. For each cup of liquid, add the strained juice of a half lemon and two cups of sugar. It’s the lemon that transforms it into a bright lavender color. Bring it to a boil for a few minutes before pouring the syrup into half-pint canning jars.

For something even more exquisite than violet syrup, try violet jelly. The procedure is the same until the juice is strained. It takes two cups of violet juice, one lemon with the juice strained as well, then one package of powdered pectin. Add all at once to the violet juice and bring to the boiling point. Have four cups of sugar premeasured, and add all at once into the mixture. Bring this to a hard boil for one minute. Then, using a glass measuring cup, pour into jelly jars and seal with canning lids. When served, give the jelly the special treatment it deserves by using flavorful and fancy crackers or cookies.

The common blue violet offers an unique and unusual spring activity for families. Children enjoy picking the blossoms and filling their own little jars.

Come late April or early May, start foraging for the common blue violet, and don’t let another spring pass by without enjoying its many treasures.

nature's Vitamin pilleuell Gibbons, the wild foods expert, is credited with discovering that the common blue violet’s flowers and leaves contain rich amounts of vitamins C and A.

You have to try it.

though the common blue violet grows freely in our backyards, meadows and fields, few people know its hidden secrets. next to the yellow dandelion flower, the wild violet is one of the best known spring wildflowers.



Walking on the wild side with Euell Gibbons

some called him the guru of wild foods and several had the privilege of being invited to his home for a true wild foods dinner. he died in 1975, but left an indelible legacy on those whom he befriended.

He was a frequent visitor to Walnut Acres near Penn’s Creek.

“He sold his books at the store.” said Lucille Rothermel of Selinsgrove. “He was a common guy and liked living off the land. He often told us what he ate. He always had something to say. He had some fascinating stories.”

She remembers well the day he brought

in canned violets, canned day lilies and octopus in a jar.

Gibbons had an uncanny knowledge of plants, and used that know-how to create many wild recipes.

His insatiable appetite for foraging started when he was only 5 years old. In fact, as a child living with his family in New Mexico, it is said that he helped save his family from starvation by gathering edible foods.

According to the preface from his book, “Staking the Healthful Herbs,” his first wild food recipe consisted of hickory nuts and sweet hackberries which he ground into a candy bar.

His thirst for wild plants and herbs led him to discover as much as he could through research, education and talking to

backwoodsmen as he traveled. He also learned from his Quaker

neighbors near Troxelville. In “Stalking the Healthful Herbs,” he told of how young Quaker girls turned to mullein or velvet dock for their makeup. Since they weren’t allowed to use commercial makeup, they substituted the commercial makeup for mullein or velvet dock leaves. Because of the plants' roughness, it caused a red spot on their cheeks.

“He was flamboyant and he enjoyed the notoriety,” Guy Graybill, a retired teacher at Middleburg High School, said. His appearance was appealing. “Euell Gibbons was an interesting person to see, with heavy, curly hair that added to his photogenic nature when he wore his neckerchief and posed in a rustic setting,”

CoNNie MertZ

For nearly 12 years in the 1960s and ’70s, residents around the small communities of Beavertown, troxelville and penns Creek became acquainted with a celebrity by the name of euell Gibbons.


he added. Gibbon’s trademark was his neckerchief. “He was fussy with that,” Graybill said.

“He would travel to State College to purchase one. He wouldn’t buy one around here.”

Graybill told of the time his brother happened to be flying on the same plane with Gibbons. The pair talked and Gibbons gave him a very unusual business card. According to Graybill, it was Gibbons' practice to leave his signature on a hickory nut.

Not only did Gibbons forage for wild foods on his Troxelville farm, but he also created a pond to raise fish for his wild dinners.

“I never went to his wild dinners,” Fred Eppley, a retired West Snyder High School science teacher said, “though I was invited.”

Eppley remembered a summer ecology course he held when the students gathered and prepared a few wild foods. Though he couldn’t recollect them all, he said they did eat stinging nettle and crayfish tails.

“Crayfish tails were boiled just like lobster,” he said.

Graybill recalled some complaints from those who did attend his wild dinners.

“They expected more wild foods on the menu,” he said.

In the opening chapter of his first published book, “Staking the Wild Asparagus,” he shared an April dinner menu: wild leek soup, a salad of blanched crowns of chicory, young sprouts of day lilies and inner portions of calamus stalks with a hint of wild garlic. Crayfish Tails Tempura was the main dish. The vegetables included buttered poke sprouts and boiled dandelion crows. Biscuits were made from cattail root flour and sassafras tea was the beverage.

Graybill had the privilege of interviewing Gibbons on WSEW, a station in Selinsgrove at the time.

“I was a guest host for a talk program called ‘Boys in the Back Room’ and this is where I interviewed Euell Gibbons,” he said. “I remember him asking me if I were lost in the wild, what would I eat? I replied I would try wild plants. I was a bit embarrassed when he chided me and said ‘never eat anything if you don’t know what it is.’ I have never forgotten that.”

Eppley said he was told that Gibbons’ mother told her son he had the talent to write, but he needed the discipline to do it, and his wife would provide it. This became

euell Gibbons1911-1975

» Besides being an author and actor, he was a hobo, beachcomber, teacher, surveyor, professional ship builder, newspaper writer, farmer, naturalist, lecturer and researcher.

» his interest in foraging and flora began at the early age of 5.

» he completed high school later in his life, and entered the university of hawaii at age 36, majoring in anthropology.

» he won the university of hawaii’s creative writing award in 1948.

» Both he and his wife Freda taught at a New Jersey Quaker school in 1953-54.

» he began writing on edible wild plants in 1955.

» he is nationally known for his Post Grape-Nuts commercial which catapulted him into the national spotlight.

» he appeared on television shows including the "tonight Show, Sonny and Cher, and Bob hope," among others.

» he purchased a farm near troxelville in 1963 and his family lived here until his death.

» his first book was “Stalking the Wild Asparagus,” published in 1962, followed by “Stalking the Blue-eyed Scallop” in 1964 and “Stalking the Beautiful herbs” in 1966. these were his best-known books, though he has written more.

» he was awarded an honorary degree from Susquehanna university in 1972.

» in 1990, Governor Casey proclaimed an “euell Gibbons day” in McClure.

» the euell Gibbons environmental Foundation, founded in 1979, is a private organization acquires and preserves rural lands and is still listed as active.

» he was well known in the Beaver Springs-Penns Creek-troxelville areas and often visited schools, community events, and held wild dinners while serving as a nature guide to countless residents.

» euell Gibbons passed away unexpectedly in 1975 at Sunbury Community hospital due to arteriosclerosis.

I remember him asking me if I were lost in the wild, what would I eat?


28 Inside Pennsylvania | February 2016Inside PA_Ad-revised.indd 1 1/26/16 12:20 PM

fact — for when they moved to Troxelville, his wife told him that she’d support the family if he would write full time.

Interestingly, he wrote “Stalking the Wild Asparagus” as a novel, but Graybill added: “When David McKay Co. Inc. read it, Gibbons was told to only include the wild foods angle.”

Thus began his writing of six field guide books.

Gibbons was a fixture to the community. He was often seen at Little League games and he was often invited to speak at local schools.

He guided walks and introduced his followers to the flora living in their woodlands and backyards.

According to the archives at the Snyder County Historical Society, he was the best-known resident of Troxelville.

euell Gibbons seen was nationally known for his Post Grape-Nuts commercial which catapulted him into the national spotlight. »


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my Tim back right away when he comes home,” she said. “He’ll be a little down, frustrated and upset with himself over the loss. If he loses, he’s still a great dad and husband – just not quite the same for a couple of weeks.

“On the other hand, if he wins, we get a happy, excited, proud Tim back and all his time away training was worthwhile. So I get nervous watching the fight just for the outcome. Win or lose, I’m fine watching a fight.”

Jade said that supporting her husband and his dreams is very important to her.

“People ask a lot how I deal with him being away. It’s hard, but this is his dream that tons of people have but he gets to live it. It’s a short period of time that you are physically able to fight. Its not just Tim’s dream, it’s my dream for him to be the best,” she said. “I know he has it in him and if my sacrifice is taking care of the kids while he is away training, then that is my contribution to our dream. Do I want to pull my hair out some days? Yes, but who doesn’t? He is actually really sweet

and hides cards for me around the house when he’s gone.”

Community support is another major factor for Boetsch as he prepares for various fights and his transformation into The Barbarian.

“I appreciate all the support and kind words I hear around town. People appreciate what I’m doing and they appreciate the hard work. I am thankful for that,” he said. “I come from a place that believes that hard work is what matters. I believe that everybody in our area understands what hard work is and appreciates hard work. I come from a wrestling background. There is a lot of great wrestling in our area. We are in a place in Central Pennsylvania where hard work is not something we are scared of. I am very proud to call that home now.”

reBoundinG momentBoetsch’s fighting career went through a

series of highs and lows, including being released by the UFC after a tough loss to an unheralded Jason Brilz, fighting

I come from a place that believes

that hard work is what matters.

I believe that everybody in our area understands what hard work

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back by going 3-0 in subsequent matches outside of the organization and ultimately being resigned by the UFC. He switched divisions, moving down to middleweight and started winning matches leading into a fateful encounter with Japan’s top fighter, Yushin Okami in Tokyo.

Boetsch overcame two rounds of Okami’s best shots to make one of the most miraculous comebacks in the history of the sport by recording a knockout on Okami’s home turf in the third and final round.

“Everybody was blown away by it. I was in Japan, I was fighting Okami, I was fighting in front of his hometown, he was the favorite by far, he beat me up for two rounds and in everybody’s eyes I was losing the fight huge,” Boetsch said. “I made the comeback and everybody was blown away. My friends ran into Joe Rogan in the airport lounge. They were talking about how incredible the comeback was – how it was like "Rocky 4" where he takes




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out Drago. It was pretty awesome.” He said he relishes the underdog role.“People feel that I am the underdog in

a lot of these fights and certainly think that my opponents are going to beat me up. That’s fine. Everybody is entitled to their opinion,” he said. “I think the world should know – and I think they will figure it out pretty soon – that I am one of the best fighters in the world. I’m here to prove it and happy to prove it, so bring on the toughest guys and I will continue to take them out.”

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People feel that I am the underdog in a lot of these fights. I think

the world should know that I am one of the best fighters in the world. I’m

here to prove it and happy to prove it.



maria Joseph continuing care community

“once people reside in our campus, we become part of their family,” said dawn orzehowski, director of marketing.

the cheery sunshine falling through the stained glass chapel windows and the clean windows of residents’ homes warms the community, much like the attitude of the sisters and their staff.

“You can feel it. As soon as you walk through the doors, you can feel it,” orzehowski said. “they just care about people.”

offering a continuum of elder care, the Maria Joseph Community includes:

» the Meadows – 100 one-story cottages and 12 townhouse units, many with a sunroom and each with a garage. the Meadows offers maintenance-free living where residents can take advantage of the on-site community center with a beauty parlor, wood shop, pool table, exercise room, computer lab, dining hall and sunroom.

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Stained glass windows line the walls of the chapel at the emmanuel Nursing Center in danville.


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At the beginning of the photo shoot, it was difficult to look in the mirror. I didn't see beauty

when I looked at myself.mandy Brown

BreakingBeautyBreakingBeauty

taBitha goodling and John Zaktansky

A new program helps people address body-image issues nicole Benner

Mandy Brown

as the saying goes, beauty is in the eyes of the beholder – something mandy Brown of richfield really took to heart during a special photo shoot/therapy session called Breaking Beauty conducted by photographer nicole Benner, also of richfield.

“At the beginning of the photo shoot, it was difficult to look in the mirror. I didn't see beauty when I looked at myself. It was uncomfortable to just stare into the mirror at myself,” Brown said. “Nicole had me hold a picture of my daughter as I looked in the mirror. At that moment, my thought was that my daughter absolutely adores me and I want to see me through her eyes. She thinks I am beautiful just the way I am and for that I need to love me just the way I am as well.”

That realization has been lost for many people in a society obsessed with appearance and body-image. Statistics highlight just how big of an issue poor body-image has become. According to various studies, 80 percent of women

say that images of women on television, movies, fashion magazines and advertisements make them feel insecure. The average American woman is 5 feet, 4 inches tall and weighs 140 pounds while the average American model stands 5 feet, 11 inches and weighs 117 pounds. Most fashion models are thinner than 98 percent of American women.

And those trends unfortunately trickle down to young girls. Studies show that 42 percent of girls through third grade want to be thinner and 81 percent of 10-year-olds are afraid of being fat.

“Young girls growing up look to family members and friends as their first real role models. If a young girl’s mom keeps obsessing about the extra 10 pounds she’d like to lose or keeps talking about not liking how she looks or feeling inadequate, it teaches the child that appearance is a big part of self-worth,” said Mackenzie Kelly, a psychology resident in behavioral health services at Geisinger Medical Center in Danville. “That is a dangerous message for young people, especially in today’s society.”

The growing trend in body-image concerns is what prompted Benner to start her Breaking Beauty program after

struggling with such issues herself. She has 10-year-old twin daughters and a son in first grade. Her stomach has elasticity that it did not have when she was in her early 20s.

“So many of us are trying to fit a mold. That was my burden over a year ago,” she said. During that period of time, Benner heard a song by Christian artist Johnny Diaz named “There Will Never Be a



81%of 10-year-olds are afraId of beIng fat.

42% of young gIrls

through thIrd grade want to be thInner.

Mandy Brown

What is Breaking Beauty?the Breaking Beauty photo shoot program will be held monthly by photographer Nicole Benner, of richfield. each month, she hopes to address a different area of beauty.

For example, in February she plans to conduct a program for children from age 4 through the teenage years. the March session will be for women facing inner struggles. She hopes to do a session for couples late this year, as well.

For more information about the program, including the monthly sessions planned throughout 2016 follow the Breaking Beauty page on Facebook, or contact Nicole Benner at [email protected] or call (570) 541-8448.


More Beautiful You.” She met the artist at a concert and was encouraged by his message to young women. Benner said she told herself, “OK, we have to do something for these women ages 5 to 75.”

Which led to the first Breaking Beauty photo shoot this past November. Seven women and one 12-year-old girl got involved, and ultimately shared in an amazing experience of self-discovery and developed a better concept of true beauty.

“For much of my life I always found my identity in the things I could do and how I appeared to other people and the successes I was able to achieve – until I was diagnosed with MS (multiple sclerosis) and my life as I knew it was shattered,” said Jana Snyder of Richfield. “I know many people struggle with the same things I did and I thought if I could tell my story, maybe it would encourage a young girl or an adult that is struggling with the same thing.”

Confronting the definition society has created for the term “beauty”

is what brought Autumn Banks, of Liverpool, to the program.

“Whenever I had heard about the photo shoot and its agenda, I knew I had to do it because I feel so strongly about this topic,” she said. “Women and men of all ages struggle with the idea put out by society and the beauty industry that we have to fit into this very slim and rather unrealistic range of what is considered to be perfection. In especially women, every factor is broken down to be

analyzed: Your nose can't be too wide, but not too thin; you must be tall, but not too tall; you just have to be thin, but too thin is bad, too. Programs like Breaking Beauty can help people realize the reality of what a beautiful and healthy female is.”

The first program ended with some humbling revelations from the participants.

“The biggest lesson I took away from Breaking Beauty is that we aren't born with our flaws,” said Banks. “We turn our features into flaws through our negative thoughts. True beauty is in the art of the

mind. I believe that true beauty is working towards who you

want to be every single day, and trying your absolute

hardest to realize that we are all beautiful.”

Snyder said her breakthrough moment came when she was sharing her past

visually on a mirror.“I learned that our

whole story put together is what shapes who we are,”


I thought if I could tell my story, maybe it would encourage

a young girl or an adult that is struggling with the same thing.

Jana snyder


Jana Snyder


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“the Secret of Wolf

canyon” by marsha hubler. a “Pennsylvania Woods super sleuthhounds” Juvenile Fiction mystery. sonfire media llc. Paperback. $8.95, marshahubler.com.

Can you solve the mystery? When Woody, Moo and taz — sixth-grade girls from Faith Christian School and the only members of the exclusive Pennsylvania Woods Super Sleuthhound Club — go to Garrett’s Gumshoe Getaway (a Christian junior detective training camp in the Allegheny Mountains of Pennsylvania), they get more than they bargained for. Although Garrett Mitchell, retired state policeman and director of the camp, says that he has planned a mystery for the girls and nine other campers to solve, strange things start to happen that are not part of the plan. Are there real Civil War gold coins hidden somewhere at Wolf Canyon? Who stole Garrett’s horse? Who put the burrs under Woody’s saddle that made her horse buck? Who fired shots in the air to scare the sleuthers off the case? Join Woody and her friends as they set out to solve a mystery that has stumped even the best detectives in the state.

new booksshe said. “When I was writing, I realized that without all that I wouldn't be where I was today. True beauty is defined by the scripture that says: ‘I am fearfully and wonderfully made.’ My beauty is not defined by who I am and what I look like – my beauty is defined by whose I am – a child of God.

“I think in general our society paints a picture of what we are to look like, how we need to act and it is destroying the lives of many people as they seek to look or be like something that is unattainable and extremely unhealthy. To me, if a program like this gives one or two people a new perspective on their value and their worth, it could change the lives of many. As one person steps up to redefine beauty, it can spread and change the lives of many others just by telling your story.”

Brown took it one step further.“I want girls and women to know that you are beautiful and

perfect in God's eyes just the way you are,” she said. “We put so much pressure on ourselves as women that we miss out on the great things about being a woman. The world is cruel and we need to equip ourselves with enough confidence to not listen to the negativity. We need to band together as women and stand up for each other instead of tearing each other down. Love yourself like God loves you and you can take on the world!”


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Tips for tapping nature’s finest

candyA backyard guide to making

homemade maple syrup

many years ago, my daughter came home from school and excitedly told me of her class field trip into the sugar bush to gather sap and make maple syrup. a few days later, with some prodding from my daughter, we launched our own maple syrup enterprise.

Each year for the next several years, my family and I enjoyed this rewarding experience while stocking up on a few gallons of the sweet, golden liquid.

While I no longer have the time to gather and boil maple sap, I know of several friends who still do thin in this late winter and early spring.

The sugar maple season gets underway in late February or early March and may run for four weeks or more. The best flow of

sap will occur when nights are cold (below freezing) and the days are beginning to warm into the upper 30s and 40s. The flow of sap will usually stop if the temperature goes above 50 degrees.

The gathering of maple sap dates back to the American Indians. who were tapping maple trees long before the settlers arrived.

While it is somewhat time-consuming, making your own maple syrup is not a costly venture and it can be done with a minimum amount of equipment. Part of the fun in the whole process is trying to gather what you need right at home. Besides being educational and fulfilling, it’s also a great way for the family to share the outdoors together as winter begins to loosen its grip on the countryside.

However, there are a few basic facts you need to know before heading into the bush.

First, you must tap the right tree, and that, of course, must be a maple tree. If you’re not sure how to identify a maple

tree in the winter, head to the library or the Internet or find a friend who can direct you to the correct trees.

Although any maple tree will do, since they all yield a sugary sap, a sugar maple is best. A sugar maple will produce sap with 6 percent sugar content, the highest of all the maples. It is also wise to tap trees of at least a foot across or larger. Tapping the trees will not harm them and, in fact, the same trees have been used for many years in commercial endeavors.

To begin your sugar sojourn, you will need a brace and bit. The size drill bit you use to tap the trees depends on what you use for a spout. Tubular material, either plastic or metal, in lengths of about 4 inches will do nicely. I used an old aluminum TV antenna cut into the correct lengths. Probably the most economical and practical collection container is a plastic 1-gallon milk jug. The handle provides a

KeN huNter



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convenient place to tie the container to the tree just below the protruding spout. The small opening at the top of the container prevents any significant amount of rain or debris from mixing with the sap.

About 2-inch deep holes should be drilled about waist high and at a slight upward angle to facilitate the flow of sap down the spout. You can put a couple of receptacles on a single large tree.

Push the spout tightly into the hole and the sap will begin flowing immediately on a warm day. On good days, you may have to empty your containers more than once – but before you get too excited about potential huge volumes of syrup, you should know that it takes 40 to 50 gallons of sap to make 1 gallon of pure maple syrup. In order to get 20 gallons of sap in one day, you will probably have to tap at least 10 trees.

The final phase of the process is the boiling down of the sap.

The container you choose to boil the sap in will depend on how much you intend to collect and boil each day. This process is best accomplished on an outside open fire, not in your house. You will be boiling off

gallons of water and creating lots of steam which may cause damage to drywall.

Boil the sap down until it becomes a sweet watery liquid, then strain and dump it into a large pan. At this point it is best to move the entire operation into the house over the kitchen stove where you have greater control over the final moments of the boiling process.

Believe me, after all this time and effort you don’t want to blow the operation in the last few minutes. Be careful not to let the sap boil over and burn.

As the sap begins to thicken and become a deeper brown, be very watchful. Do not allow it to boil over and become frothy. Use a lower temperature setting.

It is syrup when it begins to form a thin sticky film on the spoon. While the syrup is still warm, strain it through a couple of layers of cheesecloth and into a suitable container.

Congratulations, you have now extracted some of nature’s finest candy. If you can’t wait for breakfast pancakes in the morning, try pouring some over ice cream – you won’t be disappointed!More iNForMAtioN ABout the MoNtour PreSerVe oN PAGe 62.


Jacob Sachleben, 9, Girardville, waits for a drop of sap from a maple tree so he can taste it at the Montour Preserve.

how to id a maple treeFinding maple trees can be fairly easy in the summer and fall months when leaves are prominent. the large, palm-like leaves provide much of our local hardwood canopy in the summer and morph into bright, easy-to-distinguish colors that make it easy to determine differences between species. however, for those who haven’t taken the time to identify their tree species before the leaves fell in late autumn, naturalist Jon Beam, of the Montour Preserve, offers the following tip:

“the easiest way to find maple trees when leaves are no longer present is to look for branches on the tree that are opposite each other, in pairs,” he said. “Ash trees also have branches that grow that way, and can be confused with maple trees, but ash have thicker twigs and bigger buds. Maples have thin twigs that curl up and tiny buds that are not much bigger than the twig itself. Ash buds are much bigger.”

As far as the maple tree’s bark:

“Bark can be different on different size trees and can vary from place to place,” Beam said. “that can be confusing to people if they try to identify trees in the winter. the best way is to look at the branches and how they are growing.”



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Way up in the north where the Susquehanna growsAnd the pipelines follow south where it flowsAnd the deer herd dwindles – especially the doesis the land of the angered angler.

deep in the endless mountains, they sayif you look close enough, still to this dayYou can still see the footprints, the forked laurel branchLeft by the angler, who could not, would not stay.

Where was the angler – where could he be?And why was he angry? Why did he flee?From up in the north where the Susquehanna flows?the old fracker still lives here.Ask him. he knows.

You won’t see the fracker.he’s not very big.he hides in the crown block on top of his rig.he lurks in that crown block, as high as a crowAnd warms his brown socks while dodging the snowusing the gas that he pilfered from way down below.

Go ask him, i tell you, go ask him today.he’ll tell you, he will, if you’re willing to pay.Why the angler was angered and went far away.

it all started way back, such a long, long time back …

Way back in the day when the river was cleanAnd the bass had no lesions, their eyesight still keenAnd the trees were all dense, the critters contentthat’s the day he arrived and set up his tent.

in that pristine wilderness, he started to digusing equipment bigger than bigAnd plowed through the trees,Knocked them all flathe could have cared less for such habitat.

Suddenly, with the sound of a castAnd a zinging brown fly that flew right on past,the angler was there with barbed hooks galorehe walked to the rig, he knocked on the door.And he demanded the fracker drill there no more.

“i,” said the angler, “speak for the fishWhich you seem to pollute as much as you wishthe bass are all splotchy, the snakes have no homeYou ran them all over with trucks caked with chromeAnd the deer have less room to graze and to roam.”

“You fool,” said the fracker, “stop griping – stop grumping.”And on he continued with digging and dumping.

the river glazed over, the creeks slowly diedthe bass couldn’t breed, their organs all fried.the squirrels and the chipmunks, the deer and the snailsthe eagles, the salamanders and a few cottontailsthey all fled the land, looking for food.While the fracker drilled there, all greedy and rude.

As the angler got angry, the fracker cashed inuntil all the gas, and his wallet, got thin.And then, only then, did he see his mistakeAs he walked past a poisoned and decaying snakeAnd faced the angler, who was red in the face.“Look what i’ve done to this wonderful place!i’ve turned it into a home of great waste!”

the angler, he left — he just disappearedLeaving the fracker alone, stroking his beardWhen he realized something both ironic and weird:everyone, he thought, loved the fracked gasthey used it for heating, for cooking their bassthey shelled out their money, they made him mad richAnd he drilled them more gas, all without hitchAnd they all were blind to the one glaring glitch.

everyone, that is, but that guy with the hooksthe one who gave him such not-so-nice looksthe angler was the one who tried taking a standWho stood for the fish, who stood for the land.if only there were more who together would band …

the sportsmen, the anglers, the hunters, the trappersthe campers, the farmers, the trail-bound horsebackersAll of them united, all with one voicedo you, faithful reader, plan to make the right choice?then join in the cause, save the Valley’s outdoorsBefore our natural treasures are heard from no more!

creative corner JohN ZAKtANSKY

An Ode to the Angered Angler

creative corner

Writers see the world through a different lens, and our

region is home to some of the best writers imaginable

– those who paint a picture with the words they

creatively weave together and leave behind a tapestry

that somehow impacts the reader.

Moving forward, the inside Pennsylvania Creative

Corner will be dedicated to stories and poems that

reflect life in Central Pennsylvania, make an emotional

connection with its audience and hopefully inspire

readers to take action.

Submit your previously unpublished fictional

pieces of 1,000 words or less to editor@

insidepamagazine.com. deadline is noon

on April 1 for consideration in the summer

edition of inside Pennsylvania magazine

and noon on July 1 for the fall issue.





don’t tug on that weed! halt the lawn mower. turn off that weed eater. and resist the urge to spray.

the sunny yellow dandelion brightens up lawns all over Central Pennsylvania throughout April and lasting well into the summer months. it is a sight that is either appreciated as a sign of warmer weather or dreaded because of its ability to populate over an entirely perfectly green lawn.

the purposes for this seedy specimen may make you want to rethink shredding, spraying or pulling the plant.

taraxacum officinale is the official name of the dandelion in plant encyclopedias. it grows from taproots and produces up to 10 stems that can be 5 to 70 centimeters tall.

it is not uncommon in Central Pennsylvania for folks to feast on the likes of dandelion, steaming it like spinach and prepping it in a salad like romaine. the leaves are high in vitamin A, vitamin C and iron, carrying more iron and calcium than spinach.

And why not wash it all down with some dandelion wine or a coffee-like beverage made by grinding the weed? Search engines give a host of opportunities for this leafy, sometimes purplish plant.

it’s just dandy as a healing agent as well. dandelion root is a registered drug in Canada, sold specifically as a diuretic. A leaf decoction can be drunk to cleanse the circulatory system and for the treatment of anemia, jaundice and also for nervousness.

Before you make plans to assassinate the yellow posey, think about the root of its benefits.

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Owens FarmOwens Farm is the go-to place in the Valley for naturally-raised pork,

lamb, chicken, and turkey. Those in the know jump on the farm’s website to make reservations for meats they feel good about feeding their family. David and Caroline Owens use sustainable farming methods on their 112-acre property, with animal welfare a top priority. The animals live outdoors, moving from pasture to pasture so they always have clean, fresh grass. The lambs, being ruminants (four stomachs), live entirely on mother’s milk and grass. The pigs and poultry, being monogastrics (one stomach) need grain in addition to grass. Their diet includes non-GMO grain custom-mixed to the Owens’ specifications at a local feedmill, and never containing antibiotics, artificial hormones, or growth enhancers. The Owens raise their lambs and pigs from birth, so they know exactly how they have been treated and what they have been fed their entire life.

Owens Farm also offers unique educational programs such as Sheep Camp, Adopt-A-Sheep, Lambing-Time Slumber Parties, and guided Farm Tours. They even have overnight lodging in a cozy guesthouse which sleeps up to 6 and features a private kitchen. For more information, visit www.owensfarm.com. Owens Farm is located on Mile Post Rd. between Sunbury and Danville.

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“The person with dementia needs love,” Colleen Fritz said. “They need understanding. They need an environment that’s calming and easy to navigate. And they need security.”

Fritz has worked in senior care starting at age 18 as a nursing assistant and working through LPN and RN degrees to positions in administration. When she saw a need for specialized care for people suffering from dementia, she opened Heritage Springs Memory Care in Lewisburg, independent of any continuing care community system.

“Everything was built specifically to enhance the lives of people with dementia,” Fritz said, noting the soothing wall colors and the use of walkie-talkies rather than startling call bells or pagers. “Providing a quiet, calming atmosphere is very helpful in keeping the person calm. It helps the resident focus on what you’re saying to them.” Windows in residents’ rooms are double-sized, and the dining and activities rooms feature an entire wall of windows to enhance the sunshine, which helps battle depression and confusion associated with dementia. While some companion rooms are offered, most are private,

which can be a comfort to dementia sufferers who may not remember their roommate from day to day.

Perhaps most importantly, each staff member completes at least 18 hours of dementia training per year. They come to understand and validate the frustration of people who can no longer find words for what they’re trying to say. For example, a trained response to a resident who insists upon talking to a long-deceased parent might be to encourage a discussion, starting with, “Are you missing your father?”

“I would never say, ‘Oh, your father is dead,’” Fritz said. “Let them talk about their parents. Why make them feel sad? They want to be validated. They want to be heard.”

Heritage Springs staff members handle situations like this daily.

“A lot of what we do is listening to people,” Fritz said. “Listen by looking at them. You have to be able to tap into this and see that feeling.”

Specialized care facilities like Heritage Springs are required to provide twice the amount of personal daily care as regular care facilities, which means more time spent with each resident.

Being an independent operator allows residents to “age in place” whenever possible rather than transitioning to another building and adjusting to a new staff and environment for more advanced care. Heritage Springs brings in therapists and hospice care to lend support to residents and their loved ones.

“My husband has been a resident for one year,” said Sandra Shaffer, of Selinsgrove. “Colleen and her staff and caregivers are not only concerned about the resident but also the welfare of the one who had to come to this decision.”

“It’s such a heartbreaking disease for the families that you become very close to them,” Fritz said. “It’s a long goodbye. They’ve already started losing their loved one, and they know that. It’s devastating.”

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“They care for them like they’re their grandparents,” Fritz said. “This is our life’s work. This is our passion.”

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sprecken sie

though it’s still winter in Pennsylvania, we know easter will soon be.

A stickler for English grammar might ask, “Be what?” But a good, old Pennsylvania Dutch person will be chust fine with that phrase. Easter isn’t too, too far away. It will soon be.

With a long January behind us, it’s definitely time to start dreaming of spring and sunshine and flowers. Or flahr-ers, as the Pennsylvania Dutch say. Can’t you just picture purple crocuses peeping through the snow? Yellow daffodils and red tulips waving on long green stems? Our days might be cold and windy now, but hold on: Spring is on its way.

I can’t wait to work in the flowerbed that borders the steps leading to my front door. It’s too cold right now to plant anything, but when I can, I’ll ask the people at the garden store for plants that can take full sunshine and, holding my hands about 18 inches apart, I’ll ask for flowers that would fit in a bed from here to there wide.

Do you think they’ll know what I mean? Petunias and geraniums would fill the space nicely. Gladiolus, I think, would be a bit too thin.

Warm, sunny days will be so welcome after the icy weeks behind us. We can leave the children out to play, and let their boots and mittens in the closet. Of course, we might need UM-brellas for a while. But remember, spring flahr-ers bring May shahr-ers, so

don’t complain too much about the wet drops. All those green plants taking root in the soil need a good, long drink.

Chust try to stay healthy. The cold and flu season hasn’t quite left us yet, has it? I heard a man at the mall talking about suffering through what sounded like an awful week of the flu, with aches and chills and a fever.

“I was wonderful sick,” he told his buddy, and both men shook their heads sadly. We’ve all been there, and we all sympathize with anyone who’s miserable enough to be wonderful sick. That’s about as bad as it gets!

One more month of winter, and then spring will slowly find us again. How grateful we’ll be to see chocolate Easter bunnies for sale, and green buds on trees unfolding into white and pink blossoms. We’ll grab a light jacket or sweater, and gladly let our heavy coats in the closet. But in the meantime … brrr! We’d better hurry home and get in the warm!

» will soon be – will soon be here

» chust – just

» flahr-ers – flowers

» from here to there wide/long/tall – a measurement, usually shown by holding one’s hands to indicate the appropriate length

» leave the children out to play – let, or allow, the children out to play

» let boots in the closet – leave boots in the closet

» uM-brellas – umbrellas

» wonderful sick – really, really ill

» get in the warm – go inside where it’s cozy and warm

can you speak “Pennsylvaniaish?"

Warm days will soon be

cindy o. herman


5656

Through March 31

LaMBInG TIME SLuMBEr ParTIESAt owens Farm near Sunbury. Spend the night on a farm, helping with various farm chores and experiencing live births of lambs and possibly other animals. includes dinner and breakfast, a bottomless pot of coffee and other snacks. For more information, visit owensfarm.com

March 10

DraGonFLIES anD DaMSELFLIES this informative program will focus on the anatomy, life cycle, identification of these iconic insects, as well as their importance to the ecosystem. Presented by tony “doc” Schoch, a retired educator and volunteer naturalist at Blue Marsh Lake. the Ned Smith Center, 176 Water Company road, Millersburg. Admission $5, members can use coupons for $1 off admission.

March 12

25TH annuaL LInE MounTaIn SPrInG CraFT SHoW9 a.m. to 2 p.m.over 100 vendors, raffles, great food including kettle made soups, and a live radio braodcast. Line Mountain Junior/Senior high School, 187 Line Mountain road, herndon.

March 13

DuCKS anD GEESE oF THE SuSquEHanna rIvEr8 a.m. to 1 p.m.Join Scott Bills, Land Management Group Supervisor, PA Game Commission, along the Susquehanna river at the old Millersburg Gun Club headquarters (2 miles west of the Ned Smith Center) to learn about waterfowl and their seasonal migration patterns.Please dress warmly. Binoculars, field guides, spotting scopes, a warm fire and hearty refreshments will be provided. Free admission, donations accepted.More information, call (717) 692-3699.

March 19

THE CounTy HISTory quIZ SPECTaCuLar! rounD 2Battle between local history nerds continues! Last year, the Mifflinburg team took home the trophy as winners of the first union County history quiz spectacular, “You’re Kidding, Aren’t You?” this year, the teams reassemble for a no-holds-barred rematch on the stage of the Campus theater, 419 Market St., Lewisburg. doors open at 1:30 p.m. tickets-$10/adults and $1/students at West Milton State Bank; Mifflinburg Bank and trust Company offices; the union County Public Libraries; and the Mercantile, Market Street, Lewisburg. tickets are also available from the union County historical Society, 103 South third St., Lewisburg, during office hours Monday through Friday or by mail. tickets sold at the Campus theatre box office starting at 12:30.

March 19

EaSTEr ExTravaGanZa aT THE SunBury MarKET HouSE8 a.m to 2 p.m.A large variety of artisans, home made easter candy, flowers, and so much more. Live music and food. Sunbury Market house, 436 Market St., Sunbury.

March 26

PILoBoLuS (FaMILy DISCovEry/ConTEMPorary DanCE)Pilobolus, named after a barnyard fungus that propels its spores with extraordinary speed, accuracy and strength, is a dance company founded by a group of dartmouth College students in 1971, will perform at 2 p.m. at the Weis Center for the Performing Arts, one dent drive, Bucknell university, Lewisburg. Contact the box office for ticketing prices and details, (570) 577-1000.

April 2

CruISIn’ THE CoSMoS: SPrInG STar ParTy7:30 p.m. to 10:30 p.m.Ned Smith Center, 176 Water Company road, Millersburg.if you have a telescope, please bring it along! Star Party leaders and their telescopes will remain on-site until 10:30 p.m. rain/clouds date April 3, same time.Free admission, but pre-registration strongly suggested.

April 14

FunGI: THE GooD, THE BaD, THE BEauTIFuL6 p.m. to 8 p.m.Presented by Jerry hassinger at the Ned Smith Center, 176 Water Company road, Millersburg. Admission $5, members can use coupons for $1 off admission.For more information, (717) 692-3699.

April 23

LEWISBurG arTS FESTIvaL10 a.m. to 5 p.m.downtown Lewisburgenjoy art, live entertainment, and food along Market Street with 140 artists, 3 food courts

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Inside Pennsylvania | February 2016

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Inside Pennsylvania | February 2016 57www.insidepamagazine.com 57

and 3 entertainment stages as well as indoor art exhibits, an interactive children’s art area, petting zoo, Community Commons, Medieval dancing and jousting demonstrations by the Society for Creative Anachronism, and a ‘busking’ stage where you can perform.

April 23

GoSPEL BonD In ConCErT aT THE CoMMunITy THEaTrE LEaGuE7:30 p.m.Good, old-time gospel harmony. this 8 member, all-male group comes from the Selinsgrove area and packs venues all throughout Central PA. Community theatre League, 100 W. third St., Williamsport. $15 Adults/$10 Students/Flex

April 30

voLunTEEr SPrInG CLEan-uP aT r. B. WInTEr STaTE ParK9 a.m. to NoonrB Winter State Park, MifflinburgVolunteers are needed to help clean up the park. if you or your group would like a hands-on way to celebrate earth or Arbor day, contact the park office for details and let us know if you plan to attend. halfway run environmental Learning Center open house 1-3 p.m.

May 6-7

SuSquEHanna vaLLEy CHoraLE PoPS ConCErT7:30 p.m.the best of Broadway, cinema, and more! Weber Chapel Auditorium, Susquehanna university, Selinsgrovetickets available at the door and online at www.svcmusic.org.

May 7

DanvILLE’S 30TH annuaL SPrInG FLInG9 a.m. to 5 p.m.downtown danvilleover 200 homemade craft, food, and non-profit vendors. this family friendly festival is free to the public and offers live entertainment along with great food and merchandise!

May 14

MIFFLInBurG MayFEST WInE FESTIvaL11 a.m. to 5 p.m.Featuring wine tasting & Mifflinburg’s own local microbreweries, artists and craftsmen, historic demonstrations, Maypole and Maypole dancing, and live entertainment. event will be held at the VFW Carnival Grounds, route 45, Mifflinburg.this is a ticketed event and you must be 21 years old to purchase a ticket. All paid

attendees will receive a festival glass for sampling in addition to their admission wristband. identification will be required at the gate. No pets, please, except for service animals. event held rain or shine.

May 27-28

11TH anTHraCITE HErITaGE FESTIvaL oF THE arTSdowntown Shamokinthe 11th Anthracite heritage Festival of the Arts kicks off Friday evening at 6 p.m. with a parade followed by entertainment and a luminary memorial.Saturday, from 10 a.m. to 5 p.m., vendors line Market Street offering ethnic food, crafts, art, exhibits, children’s activities and historical memorabilia. Carriage, trolley and historical cemetery tours are given. entertainment, a 5K race, educational exhibits and information, pony rides and contests make for a fun filled day.


http://www.svcmusic.org


Few things signal the end of a long, cold winter and the beginning of spring than a brisk hike along local creeks in search of preseason trout.

Split trout season openers give anglers an opportunity to get started early in 18 southeastern counties. Trout season starts in those counties on April 2 the rest of the state opens on April 16.

While there are many quality streams to choose from, here is a look at five of the northernmost streams on the east side of the Susquehanna River.

mahantanGo creekIn the lead-off spot for the first early

opener stream northern anglers would see if heading south for some early action is the Mahantango Creek.

Heading south from Sunbury on Route 147, the stream can be accessed by taking Route 225 south, just south of Herndon. Route 225 crosses the stream near the town of Pillow.

This is farm country with plenty of back roads to explore. There are areas where

roads are close to the stream and areas where you can walk and get away from the crowds.

The Mahantango, (“Mok” to the locals) is stocked pre-season and in-season by both the state and local sportsmen’s clubs. It is an especially good stream in early to mid-May due to warming water and club stockings. Spinners and minnows are popular here, along with orange powerbait and waxworms. Large beadhead hare’s ears nymphs (#8, #10) are excellent through the season here also.

WiconiSco creekContinuing south on Route 225, the

next early-season stream is the Wiconisco Creek. The area between the towns of Elizabethville and Millersburg is popular with the early-season crowd and can be accessed by taking Route 25 west from Route 225 in Elizabethville.

Spinners, waxworms and salmon eggs are effective here, and in the past couple of years, yellow wooly buggers have been particularly effective. This stream receives generous state stocking throughout the season.

Early season trout hot spots every angler

needs to know KeN MAurer

trout Season 2016Early season opener: April 2

Statewide opener: April 16

opening time: 8 a.m.

Fishing hours: 24 hours a day after the opener

Minimum size: 7 inches

Creel limits: regular season (opening day through Labor day) 5 (combined species; extended season (Jan. 1-Feb. 29 and day after Labor day through dec. 31) 3 (combined species)

in addition to a fishing license, trout anglers 16 and older must posses a trout/Salmon Permit (or Combination trout-Salmon/Lake erie Permit) to fish for trout.

A Lake erie Permit (or Combination trout-Salmon/Lake erie Permit) is also needed to fish for trout, salmon and steelhead in Lake erie and its tributaries. Licenses must be signed in ink and displayed on an outer garment. Anglers must also be able to provide positive proof of identification (other than the fishing license) upon request of a Waterways Conservation officer.

inside outside



A rainbow trout is pulled out of Mahoning Creek during a danville fishing derb.

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Billy Nace, 7, Sunbury, tries to reel in a trout on an exciting opening day to the trout season.



There is a delayed harvest/artificial lures only section on this stream, running .74 miles downstream from the Ned Smith Center walking bridge near Millersburg. Beadhead pheasant tail and hare’s ear nymphs in the darker shades usually work well there.

armStronG creekThe next stream encountered on

a southerly trip is the little-known Armstrong Creek, which Route 225 crosses near Halifax.

This small stream meanders through Halifax Valley farmland and is a sleeper that produces some large trout each year. At its headwaters in the Weiser Forest to the east, beautiful native brook trout can be found in the tiny trickles that form the Armstrong. Redworms and salmon eggs work well for drifting the small riffles and holes of this quiet stream.

poWellS creekJust south of Halifax, staying on Route

225, you will cross Powells Creek. This is another State-stocked stream.

There are some access issues with posted land in some

sections, but it is a beautiful stream that runs many miles up the beautiful Powells Valley.

This stream is usually very productive in the early part of the season, especially for anglers adept at drifting nightcrawlers and redworms.

clark’S creekAfter leaving Powell’s Valley, Route 225

climbs the picturesque Peter’s Mountain, and then descends into the Clark’s Valley. About a mile from the base of the mountain, Route 225 crosses Clark’s Creek.

There is a superb catch-and-release, fly fishing only section just north of the Route 225 bridge. There are plenty of trout here, but they can be difficult at times to catch.

Light, fluorocarbon tippets will up your odds

in the crystal-clear stream. In the early-season, small black caddis are usually a reliable producer, and the Clark’s is known for having some excellent hatches, especially later in the season. Minnows and waxworms also work well in the general regulation areas.

The early opening trout season can be challenging. The weather is usually still quite cold, and the fishing can sometimes be difficult. The colder conditions increase the demand for patience. Often, trout will bite better later in the day. The sun can warm the water several degrees, which can ignite the feeding action.

One thing is for sure, come the morning of April 2, the southern regiments of the ultra-light fishing brigade will be poised for the charge, and the battle will be on.

JohN ZAKtANSKY


Furniture of all periods... “A beautiful blend of past and present”

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Furniture And

Accessories

the montour preservethe Montour Preserve, near Washingtonville, is once again offering its maple sugar open house program this year. each hour-long session includes some indoor discussion followed by a short walk outdoors to a maple sugar operation, including active sap tapping and cooking down of the sap to syrup. Fresh maple sugar products will be available for sampling and purchasing.

the maple sugar open houses are set for Saturday, Feb. 27, and Sunday, March 6, from noon to 4 p.m. each day. Sessions will start on the hour during those timeslots. Be sure to dress appropriately for the weather. Special programs for schools or other groups can be set up between Feb. 23 and March 11. For more information, visit www.MontourPreserve.org

Schick elementary students listen to debra Steransky, right, talk about how to properly identify a maple tree for tapping at the Montour Preserve.

http://www.MontourPreserve.org

http://www.MontourPreserve.org

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inside pennsylvania magazine spring 2016

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