Vine Vision: As Bucks Valley opens, Mike Pelino completes a journey from goal to glass.

April 30, 2015 | by Don Helin

It wasn’t long ago that refugees from the city, tired of what they did each day, wanted to burst out of the daily grind and start a Christmas tree farm in the country. A few years later, those same desk jockeys dreamed of running a bed and breakfast. Now, the fad seems to be starting your own winery.

But what is that like? Is there a gap between the romantic vision of clinking glasses with guests in your own wine cellar and the sober reality of actually creating a winery?

Mike Pelino knows. Early this month, he will open Bucks Valley Winery & Vineyards just outside of Newport. The opening marks an exciting, sometimes excruciating, often exhausting trek that required not just vision, but years of learning, hard work and small, relentless steps forward.

Getting Started

Mike wasn’t exactly raised with a vine clipper in his hand.

He’s a Penn State graduate, holds a degree in electrical engineering and has spent the past 30 years traveling the country and the world installing and repairing MRI scanners. Years ago, he began making wine and brewing beer at home, which is how he got bitten by the winery bug.

“After buying the farm in 2000 and toying with the idea of raising grapes, I finally decided to start a vineyard in 2006,” he said. “Being an engineer is not a bad thing, but it seems that being a vintner is much more fun.”

Mike already had learned a great deal from his hobby, but knew that starting a winery would require much more education. So, he enrolled in several enology (wine-making) courses, learning about subjects such as advanced winemaking, packaging and regulations. He sat in numerous seminars and conducted hundreds of hours of research.

“I went to grape-growing seminars in Maryland and Virginia to learn how to select and prepare a site for grapes,” he said. “Also, I needed to know what kinds of grapes would do well with our winters and rainy, humid summers.”

It took him a year to prepare the soil before he could plant a single vine.

“Adjusting pH, nutrients, biomass and testing for nematodes (ground bugs that eat roots) kept me on my toes,” he said.

Mike found that establishing the trellis system for the vineyard was labor intensive. He installed a tractor-trailer load of posts and ran eight miles of wire.

“After the first planting, I realized how much deer enjoy grape vines, so I enclosed the 10 acres with a six-wire electric fence,” he said.

Eventually, Mike planted seven varieties of grapes.

“Growing the grapes allows me to control the final product,” he said. “There’s a popular saying in the wine industry that ‘wine is made in the vineyard,’ and it couldn’t be more true. It starts with choosing the site, then the root stock selection, and finally installing a trellis system and ensuring proper canopy management.”

A Winery Rises

Mike first met with his builder in April 2013.

“I picked a scenic location on top of a hill next to the vineyard,” he said. “To get to this location, customers would need a new driveway about one-eighth of a mile long.”

Building the drive went smoothly until the last 30 feet where the ground became solid rock.

“One-hundred-twenty holes needed to be dug 10 feet deep,” Mike said. “Then we packed the holes with explosives and, boom, I ended up with 80 truckloads of pulverized rock, which became the base for my parking lot. Getting power service to the winery building from the road required over 1,000 feet of underground wire.”

Construction planning for the winery was long and challenging, but Mike didn’t want to cut corners. The winery is energy efficient with geothermal heat, LED lighting, UV EF windows and high-R-value insulation.

At about the same time, he attended the Eastern Wine Exposition to meet with vendors and obtain more information on the equipment he would need to produce the wine.

“Equipment like stainless steel tanks and large presses needs to be ordered six to nine months in advance,” Mike explained. “Almost all of my equipment is Italian, so the vendor takes orders at the exposition in the winter months, then has it shipped from Europe for delivery in the summer before harvest begins.”

Red Wine, Red Tape

Besides growing grapes, building the winery and buying and setting up his equipment, Mike had to receive permissions from various levels of government.

Winemakers must work with both federal and state agencies, including the Department of Agriculture, the Food and Drug Administration, the Occupational Safety and Health Administration and the Pennsylvania Liquor Control Board (PLCB). They all seemed to have different requirements, so he was never quite sure what to expect.
The Alcohol and Tobacco Tax and Trade Bureau (TTB) is a federal agency that collects an excise tax for each gallon of wine he sells. They also have to approve each type of label that Mike uses before he bottles the wine.

“It took 30 days to receive a password so I could submit my labels for them to review,” he said. “After submitting the labels, it took an additional 20 days for them to be approved. After approval, it took another two weeks to have the actual label printed. This put me behind more than 60 days before I could start bottling wine.”

Gathering all of the information the TTB and PLCB required for his Limited Winery License took hundreds of hours and resulted in a mountain of paperwork. In the end, he was able to get it all completed.

The paperwork, of course, is just a small part of Mike’s challenges. Then there’s the actual growing of grapes and making of wine.

Here’s how Mike described the process for one of his favorite grapes, traminette, which produces an aromatic, spicy off-dry wine with a white pepper finish.

“I choose a site, test and adjust soil and plant vine root stock on a trellis system. Next, I begin pruning vines in February, initiate a spray schedule at bud break, start scouting for harmful insects and disease, position shoots until they reach the top wire, start shoot-thinning and pulling leaves in the fruit zone to allow sun exposure. This develops monoterpenes in the grape and is usually done three times throughout summer. I pick the grape at proper pH levels, press the grapes, ferment slow and cold with proper yeast, age, filter and bottle.”

Clean Finish

Opening a winery is especially tricky because of the nature of wine.

White wines can be consumed about six months after harvest, but dry reds need more time to develop, from 12 to 24 months. So, once you get approval from the TTB and PLCB to make the wine, you’re looking at a six- to 12-month period before you can actually start selling it.

To promote his new business, Mike plans to advertise locally and attend wine festivals. He hopes to be included on two local wine trails, the Susquehanna Heartland Wine Trail and Hershey Harrisburg Wine Country. In addition, Mike will use social media to keep people informed about current and upcoming events.

He also hopes to open a microbrewery at some point in the future. The beer would be brewed in small batches with a wide range of flavors throughout the year.

“Because beer is best fresh, unlike wine which needs to be aged, I could brew and have two different types available each month on tap only,” Mike said.

To top it all off, Mike has a commercial, gas-fired pizza oven so his customers will be able to enjoy pizza and artisan breads with their wine. He is planning to build an outdoor pavilion with a wood-fired pizza oven.

So, if you think starting a winery is easy, you’d better think again. If you think it can be exciting and rewarding, just ask Mike.

Bucks Valley Winery & Vineyards is located at 333 Meadow Grove Rd., Newport, just one mile off the Midway exit of Route 322 West in Perry County. The grand opening is slated for May 2. For further information, call 717-514-6152 or check out their Facebook page: Bucks Valley Winery & Vineyards.

Don Helin published his first thriller, “Thy Kingdom Come,” in 2009. His recently published novel, “Devil’s Den,” has been selected as a finalist in the Indie Book Awards. His latest thriller, “Secret Assault,” was published in November. Contact Don on his website, www.donhelin.com.

A Fish Adventure: The head and eyes weren’t a problem; the scales were.

April 30, 2015 | by Rosemary Ruggieri Baer

I have always wanted to learn how to cook a whole fish. I’ve seen them served in restaurants many times, usually with a flashy server fileting at the table. A Harrisburg (and husband) favorite is the salt-encrusted rainbow trout at the Firehouse Restaurant on N. 2^nd Street. It is a long-time menu offering there.

I’m always mesmerized by the beautiful magazine photo layouts of whole fish like snapper, branzino or sea bass roasted to perfection and garnished with lemons and fresh herbs.

So I wondered—how hard could it be? I’ve prepared a great variety of dishes in my “cooking career.” But could I get by those sad fish eyes and actually cook a whole fish?

I started with Kepler’s Seafood, my regular seafood and fish vendor at the West Shore Farmers Market. From time to time, I’d seen whole fish in their case, usually red snapper or small porgies. I asked if it was possible to place an advance order for a whole fish that would serve four and was told “yes,” even a branzino if it was available during their weekly trips to Baltimore.

So, I dove right in (thinking of friends who would be up for the adventure) and ordered two whole red snappers about two pounds each. Mr. Kepler assured me that he’d clean and gut them, but advised against removing the scales for a better photographic effect. I did regret that decision. Leaving the scales intact meant that we couldn’t slice across the fish later. It was like a little coat of armor. We had no choice but to filet them.

The big day arrived, and my snappers were waiting for me at the market. I brought them home and let them rest in the refrigerator before I began the prep. When I could put it off no longer, and Megan Davis from TheBurg arrived to photograph the “festivities,” I unwrapped the fish and decided I was just fine with the heads, tails and sad eyes.

I rinsed both fish under cold running water, making sure to open the pockets and flush them well. Then I swaddled them in lots of paper towels and dried them. I decided on a recipe in an old cookbook of mine called “Savoring Italy.” It called for sea bass, but I thought that my snapper would work just as well. I stuffed the fish cavities with lots of fresh herbs and lemon slices and coated the exteriors with good olive oil, fresh lemon juice and sea salt.

Our guests arrived at the appointed time armed with a sharp boning knife and a cold Muscato wine. We were ready for our Mediterranean feast (or disaster?). I put the fish into a pre-heated, 425-degree oven for about 40 minutes. I had prepared green beans dressed with olive oil and seasoned breadcrumbs and roasted, thick, yellow-gold potato slices with rosemary and black olives to go with the fish. They were good choices.

When the fish were golden brown and flaky, we took them from the oven and began the process of fileting, or perhaps a better word would be dissecting. Because the fish were still covered with scales, it was impossible to cut through the flesh. So, our friend Arnie delicately lifted the skin away and pulled pieces of fish from the cavities. It wasn’t easy, and we ended up with chunks of fish rather than filets or slices. But it was wonderful: sweet, moist, not the least bit “fishy.” The dinner was lovely, and our friends reported that the leftovers made great fish tacos the next day.

We all had a new adventure that night and agreed that we should do it again, maybe on the grill on a warm summer night. But the scales must go.

Ingredients

2 whole fish about 2 pounds each, dressed with heads and tails intact and a pocket cut into the fish belly
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh marjoram or oregano, or other herb of your choice
6 tablespoons good olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste (sea salt is nice)
2 lemons sliced

Recipe

Rinse the fish under cold running water, making sure to open the pockets and wash them out as well.
Dry the fish with paper towels, stuffing some into the pockets.
When the fish are completely dry, pour the freshly squeezed lemon juice into the pockets and over the outside of the fish.
Chop the parsley and the herbs, place them in a small bowl, and mix with the salt and 4 tablespoons of the olive oil.
Place the herb mixture and some of the sliced lemons into each fish pocket.
Pour the remaining 2 tablespoons olive oil over the outside of the fish, sprinkle with a little more salt, and top with the remaining lemons.
Roast the fish for about 40 minutes in a pre-heated, 425-degree oven. Roast a little longer if needed until the fish flakes and the outside are golden brown. Timing will depend on the thickness of the fish.
With a very sharp knife, remove the skin and bones as gently as you can and place the fish on a platter. (We tried to follow an Internet video but this definitely takes some practice.) Garnish with a few sprigs of fresh herbs if you have some left.
Open several bottles of white wine, and imagine for a few minutes that you are in a little trattoria along the Mediterranean Sea.

CASA Student Scribes: Clowning Around

April 30, 2015 | by Cliff Kubiak

Stepping off that rainbow-tinted school bus, a river of shame washed over me as I worked my way to the front door. Today was an abysmal failure from start to finish.

Watching those clowns glide around on unicycles baffled me. Why anyone would want to spend their free time perfecting the art of balancing on a seat with a single wheel just doesn’t make sense to me. It’s not fast and it’s not comfortable. It takes two useful objects, with great purposes, and throws all that out the window. What you’re left with is a chair that puts you in a constant state of discomfort and sadness. Furthermore, I was too small to be able to rodeo with one of the bulls, and too large to be able to fit into the clown car.

While I’m at it, here’s another bit I never quite understood in the comedy routine: why do people like it when I cram my body into a car with four other dudes? You have no idea what a horrifying process that is. I almost broke my arm the other day because Bozo bent it back weird so we’d all fit. Then there’s the smell. Oh god, the smell: cotton candy drowning in sour milk and B.O.

I’m not fit for the life of a clown, and I clearly don’t have the makings of one. And now I have to tell that to my parents, Jenny and Bucky Hickerson, famous fourth generation clowns of Hickersons to become successful in the clown business. How disappointed they’ll be when I tell them there won’t be a fifth generation Hickerson clown.

As I stepped through the door, I was taken aback. At the kitchen table sits not just Mom and Pop Hickerson, but my Hickerson grandparents as well, all gathered around a cake reading “Congrats Bucky!!” Everyone dressed in clown attire, and as I entered the room they all cheered. Mom and Dad got up and gave me big bear hugs, and the grandparents applauded me. Dad shook my hand, firm, nearly breaking my arm and snapping it out of its socket.

“How was the first day of clown school, my boy?”

“Fine.” I slouched in the head seat of the table.

It’s a creepy sight, sitting in a room full of people you love dressed like clowns. The makeup splattered all over their faces made them seem like strangers, and the smell of all the rubber chickens filled my nose. But that was soon changed as mother headed to the kitchen and pulled one of her apple pies from the oven.

“Oh sweet lord, thank you, mother! I really could go for one of your apple pies right now.”

A smile crept up her face, not her usual warm and comforting motherly smile, this was something much more sinister.

“You’re a clown now, sweetie. You need to understand that pies aren’t for eating any more!” Mother wound her arm back and slammed the pie into my face. Apples dripped down my face, the freshly cooked filling burning my cheeks. The Hickerson crew rioted, knee slapping and cracking up until they nearly fell out of their chairs.

It was a well-played move by mother, a classic Jenny Hickerson prank. Behind the crust and apple filling, I was not laughing. Tears escaped my eyes. Something about the moment overwhelmed me. I couldn’t even bring myself to fake laughter with the rest of the family. To see mother’s excitement as she pied my face for the first time, acknowledging me as the family’s next Hickerson clown saddened me greatly. I knew I’d eventually have to disappoint the woman and tell her that’s not who I am. Also, the additional paranoia of not knowing whether I’d get to eat mom’s pies or have them slammed into my face every time I got a whiff of apple in the house made matters worse.

I knew it was now or never, I had to tell the family what happened at clown school. I wiped the pie from my face, shamefully revealing my red eyes and the tears festering right in front of them. I explained to them how the first day really went, and while I couldn’t see their emotions through all the makeup, I could feel them. The disgrace of what I did to the Hickerson name caused my grandpa great shame. Dad slid back into his chair.

“You don’t want to be a clown, Bucky?”

“Nope.”

“Then whataya want to do with your life, sonny? What can you be if you’re not gonna be a clown?” My grandpa smashed his fist on the table .

“I really like flowers,” I said. “I’m thinking about becoming a florist.”

“Flowers? Clowns use those all the time, you buffoon! I got one right here on my shirt, y’see?” Grandpa repeatedly pointed to the fake squirt toy flower on his shirt. “Clowns are all about flowers!”

“It’s just not the same, Grandpa. That’s a piece of plastic that squirts water.”

“No, sonny, no it isn’t! It’s a magical prop that cracks people up! C’mon boy, look at how hilarious this is! How could a flower make ya laugh, eh? Real flowers ain’t funny. They’re just pretty smelling. Clowns made the flower perfect! This is hilarious.”

Grandpa squirted the flower at me, washing off the pie crust, the pie filling, and my clown makeup. The removal of all these barriers made me feel naked. My emotions now fully exposed, Grandpa’s point didn’t hit home. The water hitting my face didn’t make me laugh. As a last resort, Grandpa began flailing his rubber chicken in my face, backing me into a corner.

“What the hell is wrong with this kid? Is he stupid? What kind of person doesn’t just lose their mind at the sight of a rubber chicken? Does he not get it, Jenny?”

I felt trapped. The old man backing me up made me feel like a wild animal. Something inside me just snapped. I’d show him just how hilarious these clown props were. I returned the favor and washed away his clown makeup with my flower squirt toy. Now stunned and frazzled, the old man wiped at his dripping makeup. I took my rubber chicken and whacked him right in his wrinkly, drippy face. Nobody’s laughing now. We’re finally all on the same page about the effects of prop comedy.

The family, too shocked to respond, tried helping Grandma, who passed out. My parents couldn’t seem to find the words they wanted to say to me. I’ve let everyone down with my choice, but they’ll understand in time.

I turned and headed to the front door, leaving all the calamity behind. Before I left, I turned back to the stunned group of clowns and said, “I’m done clowning around,” and strutted out the door.

They didn’t understand my dream, and that’s fine. Not everyone likes flowers. But I do, and I’m going to open my own flower shop one day, and it will be amazing. I’ll be able to drive there every day, in a normal-sized car. There won’t be four other smelly freaks mashed in with me. There won’t be bulls, nobody will get hurt, and no stupid jokes will be made. Instead of filling my nose with the scent of plastic, I’ll be filling it with the aroma of floral delights. And I’ll smell them with my own nose.

Cliff Kubiak is a junior at Capital Area School for the Arts Charter School.

Peace, Through Dance: State grant will bring a classic Indian tradition to Harrisburg.

April 30, 2015 | by Rebecca Hanlon

Young dancers in colorful costume tap their bare feet across the ground along with the deep boom of the drums in celebration of Bharatanatyam, a south Indian classical dance that is bringing history into the spotlight.

Since 2007, Rachita Nambiar has been running Rasika School of Dance, where she brings to life the rich culture in which she was raised. Thanks to a grant from the Pennsylvania Council on the Arts, Nambiar and her students soon will bring a unique production to the region to help share a form of dance that is gaining popularity.

“I never thought when I started teaching that it would turn into what it is today,” Nambiar said. “I’m very proud of what it’s become.”

“Chakram, the Wheel of Emotions” will feature some of the 70 children and adult students who attend the dance school. The production is set for Aug. 22 at a venue yet to be determined.

The show follows the classic dance tradition found in Nambiar’s native home in south India. It follows the 10 emotions found in the human race, including pride, happiness, fear, anger and wonder. For those who grew up in India or with a family heritage rooted in India, the tale of Chakram is one passed down through the generations.

It follows a king from his birth, touching on the many gods and goddesses of Indian culture and showing that, despite the range of emotions that humans possess, we can all find peace, Nambiar said.

As the first Asian dance school in the Harrisburg area to receive the Project Stream grant, Nambiar is excited to see something so dear to her gain such recognition, she said. Even with a master’s degree in biochemistry, she has chosen the instruction of Bharatanatyam as her profession.

“It’s really my passion,” she said. “I started with two students when I first opened the school.”

While it’s been nearly 15 years since Nambiar was in south India, where she grew up until she married and moved to the United States, she’s looking forward to the chance to revisit in December, where she’ll learn more about the dance and bring it back to her students.

“The unique thing about this form of dance is that it uses so much expression to tell the stories of the gods and goddesses of India,” Nambiar said. “So much of it is tied into the prayers and scriptures that are important in our culture.”

Anoushka Nambiar, the 12-year-old daughter of the seasoned teacher, has been following her mother in the traditional dances since she was about 4. Today, with a year left before she’ll graduate from the program, she’s helping teach younger students.

“I love how it’s been around for thousands of years, and I get to learn it now,” Anoushka said. “A lot of my American friends love watching it, so I feel like I can share something special with them.”

Nambiar has been teaching her students how to incorporate Bharatanatyam by taking American folk tales, such as “Little Red Riding Hood,” and telling the story through the dance.

Because students already know the characters and understand the story, they find it very easy to express different emotions, Nambiar said.

Anoushka said she used to get nervous performing in front of other people, but she has gained a new confidence in practicing the dance. She considers herself pretty athletic and said the dances taught her stamina.

“A lot of it comes with practice,” she said. “With the expressions, I had to learn to practice in front of the mirror to know I was getting it right. It’s tough for me to do simple emotions, like anger. Some are more natural than others.”

Ratna Ramaraju, 14, has been taking lessons for about seven years. As a young child, she discovered an interest in it and begged her mom to enroll her in a class.

“It’s so much more than dance,” she said. “Growing up here, I didn’t have the chance to learn about the gods and goddesses represented in Indian culture. It’s nice because it takes that and mixes it with American culture to create beautiful dances.”

While the lessons can be difficult at first, Ratna said, students who learn to enjoy themselves will find it’s a fun experience.

For Nambiar, spreading the joy of dance is one of her greatest missions. She often goes to Hershey Medical Center to participate in a program called “Center Stage,” where dances are performed as part of therapy for patients.

“I love being in the children’s ward because you see them come out of their rooms when nothing else seemed to make them feel better,” Nambiar said. “I think I have the best profession because my passion is my profession. It’s not just a dance form. It’s a way to improve life.”

Rasika School of Dance holds classes in several locations in the Harrisburg area. For more information, visit www.rasikadance.com, call 717-418-5212 or visit their Facebook page: Rasika School of Dance.

Beyond the Bell: More than just kettles, Salvation Army helps rebuild lives.

April 30, 2015 | by Barbara Trainin Blank

Those who only “see red” when they think of The Salvation Army—as in the kettles of that color for collecting Christmas donations—must expand their vision.

TSA actually works year-round, offering a myriad of services to help those in need. Just in the Harrisburg Region, the Salvation Army offers 11 programs and services, including the only breakfast-feeding program in the area. Almost 70,000 times a year, TSA Harrisburg provides food for the hungry.

“Often people don’t know us until they need us,” said Major John Griner, area coordinator/corps officer for the Harrisburg Capital City Region.

This month, the good work of TSA Harrisburg will be highlighted and honored at the Annual Civic Event, which will double as the group’s 130^th anniversary celebration. Moreover, it’s the 150^th anniversary of the parent organization.

Positive Life Choices

In 1865, British preacher William Booth began to minister to those living on the margins of society. TSA since has greatly expanded its mission and today focuses on families, as well as individuals.

Locally, family services constitute a large part of the work of the Harrisburg Region. These include both short-term services to families in need of immediate food and shelter, as well as longer-term assistance.

Naomi, for instance, raising her young grandchildren, often uses the food pantry. “The money I save from the pantry helps me pay the light bill,” she said.

Another client, Yvonne, lost her two front teeth in an accident as a teen and has had other struggles over the years. She enrolled in TSA Harrisburg’s Hope and Vision Endeavor (HAVE) program, which uses a holistic approach to promote long-term self-sufficiency. With the assistance of a HAVE case manager, she replaced her teeth, obtained a driver’s license and secured employment.

In Harrisburg, more than 300 kids participate in TSA’s Summer Youth Enrichment Program, held at various outreach locations. In this all-day program, which lasts for nine weeks, youngsters rotate through eight activity programs, including arts education, nutrition education and physical education.

Another program, Bridging the Gap, offers 41 curriculum units to guide children—many of whom live in difficult, negative environments—to make positive life choices.

“The physical location of youth programs can be anywhere and everywhere we go to connect with kids, such as schools, churches and alternative education program sites,” said Kathy Anderson-Martin, director of philanthropy. “We focus on current and emerging needs of youth and adapt curriculum accordingly.”

Speaking of location, the administrative offices of the Harrisburg Region long have been at 1122 Green St., but officials now are looking to relocate.

“Our facilities are inadequate to serve the more than 20,000 people who visit our office each year, and we need to be closer to the clients who need us,” said Anderson-Martin. “Our current location is on the market.”

Outside the Box

Every region of this huge international organization operates locally and has to raise funds for its own budget. If the goals aren’t met, programs might have to be cut.

For the past five or so years, noted Griner, the Harrisburg Region has worked especially hard to identify and serve communal needs.

“In 10 out of 10 cases, these revolve around kids and education,” he said. “So, we have focused on partnering with or assisting local schools and teachers to work on educational deficits.”

Partners in the effort include area schools, such as Downey Elementary, which is the site of the after-school program, Messiah College, the local United Way and the Joshua Group.

“We try not to reinvent the wheel,” said Griner.

The Region welcomes volunteers at all times, but especially before the holidays. They can provide new toys and clothing items for children and seniors through the Angel Tree and Adopt a Family or Adopt a Senior program, pack Christmas gift boxes or ring the bells at red kettles.

One Region event, Shoe Strut, has provided shoes to nearly 1,000 kids over the past three years. Shoe Strut resulted from a brainstorming session of a group of volunteers of the women’s auxiliary to meet a need creatively and effectively.

“We try to think outside the box,” said Anderson-Martin.

According to Anderson-Martin, it is particularly gratifying to hear an adult say, “I was one of your kids, and remember what you provided.” Or: “A meal changed my life perspective.”

“If you can get to the kids, you can hopefully break the cycle,” she said.

You can help Salvation Army Harrisburg Region celebrate its 130^th birthday at its Annual Civic Event on May 13 at Radisson Hotel Harrisburg in Camp Hill. This year, the organization honors Penn State football head coach James Franklin. Sponsorship opportunities, including those with a VIP Meet & Greet with Coach Franklin, are available on a limited basis.

If you wish to volunteer or want more information about the Civic Event or the organization, call 717-233-6755 or visit www.salvationarmyharrisburg.org.

Sustenance in Steelton: Marla’s Place is basic, very basic, but the food and service will make you feel at home.

April 30, 2015 | by Paul Barker

The menu at Marla’s Place, in downtown Steelton, is an 8.5-by-11 sheet of printer paper, folded slightly askew of the centerline. On one side is a stock photo of a china table setting. On the other are pictures of yellow-toned food—fried chicken, cornbread muffins, mac ‘n’ cheese. The cash register, plain gray, sits on an open counter next to a stack of other people’s business cards.

Outside, across S. Front Street, a set of ornate stone steps leads up a steep hill to what used to be the train station. Marla shares her block with a municipal building, a vacant People’s Bank, a tattoo parlor and the local office of state Rep. Patty Kim. The road is a thoroughfare for cargo trucks, one of which, Marla suspects, was behind the destruction of a sign that used to hang from her exterior wall. The soundtrack during a lunch there recently was the snort of diesel engines and the rattle of passing freight.

The staff, all family, work as volunteers. During my visit, an hour ahead of the average lunch break, the atmosphere was of unharried hospitality. Marla’s sister, Lenore, sat at a nearby table in a hairnet, rolling up plastic cutlery in napkins. Her brother-in-law, Jack, strode out of the kitchen now and then to field questions on his cooking history.

Marla was born in Buffalo, N.Y., where she worked as a nurse for 25 years. The restaurant had its beginnings in her daughter’s Harrisburg home, in the form of big family dinners and meals for fundraisers. When Marla decided to relocate, her daughter scouted for storefronts and settled on the spot in Steelton, the former site of a burger joint and, before that, an insurance company. “A lot of people had told us it wouldn’t last that long, because the places only stay here two months and then they’re normally gone,” said Marla, who celebrates her one-year anniversary this month.

The menu is mostly home-style cooking—ribs, fried fish, potato salad, rice and gravy, coleslaw, peach cobbler and sweet potato pie. There’s also jerk and curry chicken, pizza and hot wings. Marla likes to be accommodating. Customers are often surprised, she said, to be asked if they want light or dark meat, chicken breast or thighs. Meats come one of four ways: fried, barbecued, baked or smothered. Entrees, ranging from $9 to $13, come with two sides, and first-time customers, whom she calls “Marla’s virgins,” get a free soda with their meal.

The restaurant has a broad-stroke kind of cuisine—sunshine to a downtown bistro’s laser show. Jack, one of the chefs at Marla’s and a cook since 1979, describes his resume as “quantity cooking.” He’s worked in kitchens at Denny’s, Bob Evans and a Buffalo steakhouse, at the farm show and the Hotel Wyndham, and as a cooking instructor at the county prison. My meal, smothered pork chops with sides of collard greens and mac ‘n’ cheese, came in a Styrofoam tray.

Yet, on a bitterly cold winter day, there was nothing quite so perfect. The rich gravy, the juicy pork, the sweet and bitter greens—they sank in the belly and stuck to the ribs, and warmed me as I drove home in the snow.

Marla’s Place is at 2 S. Front St., Steelton. For more information, visit www.marlas-place.com, see their Facebook page or call 717-939-6914.

Meet the Candidates: Harrisburg Democrats vie for 4 seats on City Council.

April 30, 2015 | by Paul Barker

Pat Stringer

Age: 65
Employment: Pa. Office of Inspector General (retired)
Address: 2100-block of Kensington Street
Previous Office: Harrisburg City Council, 2000-2004; Harrisburg Human Relations Commission, 1994-2000
Running for: Two-year seat

I am running because I wish to represent the citizens of Harrisburg by giving them a voice on issues that affect their everyday lives, such as safe neighborhoods, affordable housing and their rights as taxpayers. Having previously served on council, I have a clear understanding of the process and the people who must be contacted to get matters accomplished. Having served at the federal and state level, in city government and even on county committees and the recent Harrisburg Strong Plan Task Force, I am ready to once again serve my community as an elected official.

Ellis R. Rick Roy

Age: 63
Employment: Harrisburg Police Officer (retired)
Address: 600s Curtin St.
Previous Office: Dauphin County Democratic Committeeman; Harrisburg Civil Service Commission
Running for: Two-year seat and four-year seat

Ellis R. Rick Roy is a life-time resident of Harrisburg and has always been committed to the city. Mr. Roy served 35 years with the Bureau of Police and retired as a Police Lieutenant who was in charge of the Criminal Investigation Unit. Currently, Mr. Roy is the Dauphin County Democratic Committeeman for the 10^th Ward 2^nd Precinct, and Chair of the Harrisburg Civil Service Commission. Because of Mr. Roy’s diverse experience, he understands that public safety, economic development, and neighborhood revitalization are three very important issues.

Brad Koplinski

Age: 45
Address: 200s Sassafras Street
Current Employment: Attorney/Consultant, Penn Blue Strategies
Prior Offices: Harrisburg City Council, 2008-present
Running for: Four-year seat

I have been honored to serve on Harrisburg City Council since 2008. I have chaired both the Community and Economic Development and the Budget and Finance Committees. In those capacities, I have helped encourage smart investment in our neighborhoods and insure that the Administration is held to account on budgetary issues. Having served during three separate mayoral administrations, I have remained an independent voice for the people of our city. I remain committed to helping reduce crime and blight, as well as encouraging businesses to come to Harrisburg and making sure the quality of life in our city remains high.

Jeff Baltimore

Age: 56
Employment: BMore U., Fitness Company; Acting Deputy Director, Harrisburg Mayor’s Office of Economic Development (former)
Address: 1100s N. 17^th Street
Previous Office: Harrisburg City Council, 2014-present
Running for: Two-year seat and four-year seat

Jeff Baltimore, a third-generation Harrisburg resident and graduate of Shippensburg University, has held several prominent business, planning and economic development positions in Harrisburg, York and with the Commonwealth. He has worked with youth as a baseball coach and scout leader and recently began a nutrition and fitness start-up with his son that teaches the body is a temple and emphasizes people should forever be student athletes. As Public Safety chair, Mr. Baltimore helps create and develop programs that engage youth. He believes academic, athletic, vocational, and entrepreneurial skills training is essential and a major deterrent to criminal activity.

Destini Hodges

Age: 25
Address: 2000s Zarker St.
Employment: Admin Office Technician for Safety and Security at HACC
Lived in Harrisburg: 25 years
Political Office: Harrisburg School Board, 2011-present
Running for: Two-year seat

Serving on the Harrisburg School Board has been a great learning experience for me. One tool that it provided me was being able to see how the legislative process works. To be an effective governing body, it’s important to partner with the stakeholders that are affected by the board’s decision. We must embrace accountability, transparency, and be accessible to the community. Most importantly, work together as one sound board to keep pushing forward in a positive direction. By tackling the issues that face our community and youth, we will restore pride back into Harrisburg and unify our City.

Westburn Majors

Age: 30
Address: 2300s Market St.
Employment: Government Relations, Gmerek Government Relations
Previous office: Board Member, Capital Region Water (former Harrisburg Authority)
Running for: Four-year seat

Westburn Majors, a native of Harrisburg, holds a degree in Sociology from Lincoln University and a master’s degree in Public Administration from Pennsylvania State University. Since 2008, he has worked in government relations on a wide range of public policy issues. As a board member of the Harrisburg Authority, he supported the forensic audit that helped restore public trust in the utility. Wes volunteers with the Harrisburg Basketball Booster Club, is a member of the Harrisburg Young Professionals, Phi Beta Sigma Fraternity, Inc., and works with Major Preparation, a non-profit created by his family to help serve the city’s youth.

Jeremiah Chamberlin

Age: 32
Address: 600s N. 2^nd St.
Current Employment: Engineer and Project Manager, Volvo Construction Equipment (former)
Prior Offices: None
Running for: Two-year seat and four-year seat

The 2013 election was about how we would stop the inevitable slide into bankruptcy. This year we should be discussing about how we rebuild Harrisburg for the residents of today and the future. When polled, community groups list crime and city services (including pot holes, sinkholes, blighted properties and streetlights) as their largest issue. I developed skills from my experience as both an engineer and project manager solving problems and overseeing the projects to tackle these problems. Harrisburg will thrive only when all neighborhoods are attractive to live in and safe to travel.

Cornelius Johnson

Age: 26
Employment: Health Officer, Susquehanna Township
Address: 2900s Rumson Drive
Previous Office: None
Running for: Four-year seat

Cornelius Johnson is a Harrisburg native, a graduate of the Pennsylvania State University with two Bachelor of Science degrees in Toxicology and General Science, and serves as the Head of the Health Department for Susquehanna Township. In addition, Cornelius is pursuing his master’s degree in Public Administration from Shippensburg University. Finally, Cornelius is actively engaged in the community. He serves as a Cluster Leader for the Camp Curtin YMCA Teen Achievers Program, a member of Harrisburg Young Professionals, and is a member of the Greater Harrisburg Martin Luther King, Jr. Leadership Development Institute.

Ron Chapel

Age: 62
Address: 700s N. 3^rd St.
Employment: Vehicle Registration Clerk, PennDOT (former)
Previous office: None
Running for: Two-year seat and four-year seat

For years, I have used the public comment period of City Council meetings to speak against issues I believe were not in the city’s best interest, including the Harrisburg Strong Plan and the parking lease. Meanwhile, I have been active in the NAACP, African-American Chamber of Commerce and American Legion Post 733. I studied political science at Wayne State University between two tours as a U.S. Marine, from which I was twice honorably discharged. I want to bring a new sense of pride to the city to help it combat unsafe streets, blight, joblessness and helplessness.

Rhonda Mays

Age: 52
Address: 1700s Herr St.
Current Employment: Budget Analyst, Pa. Dept. of Public Welfare (retired)
Prior Offices: Dauphin County Democratic Committeewoman
Running for: Four-year seat

I believe one of the most important duties of our elected officials is to be “builders of bridges” between residents and the government. It is not good enough to elect candidates into office and then allow them to act as islands of power unto themselves. The residents are the ultimate decision-makers. As a citizen of Harrisburg I am committed to positive outcomes for 1) our children because they represent our future success, 2) our historic properties, which define our past accomplishments, and 3) our residents, who are the foundation upon which our community is built. We are in exciting times.

Easy City Rider: There’s plenty to do, celebrate during National Bike Month.

April 30, 2015 | by Matt Lewis

Did you wake up this morning wishing you could put on your best seersucker suit or vintage lace outfit, hop on your bike and cruise the city?

Or maybe your dream looks more like a ride along the Capital Area Greenbelt with 50 of your closest friends. Or, if your taste is less fashion and exercise and more food and socializing, you may see yourself at 3^rd in The Burg watching other people cruise by on a pedal-powered bike train.

If so, you might be one of Harrisburg’s bike people.

In May, Bike Harrisburg will host a variety of events to celebrate National Bike Month. In addition to such events as the “Seersucker and Lace Benefit Ride,” there are parties and socials and rides for good causes and rides just for the sake of riding.

Bike Harrisburg believes it has an event for you, whether you’re a serious bike-shorts-and-cycle-shoes type of person, a bicycle commuter or just a guy who takes the occasional ride around the neighborhood.

Ross Willard will gladly receive all takers. A veteran of Harrisburg biking, Willard is the founder of Recycle Bicycle and an unapologetic evangelist of all things two-wheeled.

“I promote bicycle culture by living it,” said Willard. “Harrisburg is a great to city to ride a bike in. I ride all the time, and I want to get people out to join me.”

Indeed, the city’s bicycling community has plenty to be excited about these days. Last year, artistic bike racks popped up all over downtown. This month, the state will begin the re-engineering and reconstruction of much of Front Street, which will include the city’s first dedicated bike lane.

In addition, Harrisburg Young Professionals, along with Bicycle South Central PA, is spearheading a movement to bring a bike share program to Harrisburg. Recently, the first community forum on the subject attracted a large crowd to Harrisburg University.

“We want to promote a bike-friendly community,” said Leigh Ann Urban, director of marketing and special events at the Harrisburg Downtown Improvement District and a panel member at the HYP bike forum. “Improving the bicycle community through programs like bike share will help attract new renters, businesses and help drive infrastructure improvements.”

For his part, Willard, who you might call the godfather of Harrisburg biking, will be out and about throughout the spring and summer at various festivals and gatherings promoting bicycle safety and green transportation. When he’s not at events like this month’s South Allison Hill Multicultural Festival, he probably can be found at his Recycle Bicycle headquarters in Uptown Harrisburg, wrench in hand, making sure the neighborhood kids’ bikes are in safe, working order.

Kelly Sangree is another of the city’s unofficial bicycle ambassadors.

“I drive when I need to, but I bike as much as I can,” she said.

Sangree is the owner/operator of a three-wheeled bike she describes as “similar to the old Good Humor bicycles they used to sell ice cream with.” Instead of a cooler on the front, you’ll see a box with benches, and she can be seen transporting kids and groceries and running errands around town.

Sangree started cycling when money was tight and discovered how much cheaper it was to maintain a bike than a car. Since then, she has gone from two wheels to three, but still relies on the bike for transportation as much as possible. Like Willard, she is a big proponent of the bicycle lifestyle and hopes to help initiate change in the city.

“If biking is made easier, more people will get out and do it,” she said. “I’m really looking forward to the bike lane on Front Street. Right now, I take my life into my hands every time I try to cross.”

Spring is finally here, and the climate is right in Harrisburg for all of the events planned for National Bike Month. So, do Ross over at Recycle Bicycle a favor and check your bike brakes, look both ways, and pedal your way through the month of May throughout the greater Harrisburg area.

Bike Harrisburg has a long list of events planned for National Bike Month. For the full rundown, please visit www.bikeharrisburg.org.

Dauphin County Wants Your Input

Is Dauphin County, PA ready for a Bike Share Program? You can do a number of things to get involved:

1.) Like Central PA Regional Bike Share Feasibility Study’s (tag the page) Facebook page to get involved in upcoming events.

2.) Take the survey by clicking here.

3.) Visit the website and educate yourself about the program.

A Seat in the Bard Room: Melissa Nicholson to helm international Shakespeare organization.

April 30, 2015 | by Lori M. Myers

Melissa Nicholson

You would think that Melissa Nicholson, executive director of Gamut Theatre Group, would be reciting Hamlet, Macbeth and Othello from the time she emerged from the womb; that the language of the Bard would roll off her tongue like honey and she’d be calling Elizabethan England her second home right from the start.

Think again.

“I had a terrible experience in high school with Shakespeare,” Nicholson recalls. “We read ‘Julius Caesar’ in ninth grade, and I hated it. I said ‘What is this?'”

But what a difference a few years and another Shakespeare play make. Nicholson attended Susquehanna University as a theater major, and the department performed a production of “Midsummer Night’s Dream.” Suddenly, it all made perfect sense.

“The director was great,” she says. “That production opened the doors for me.”

Nicholson went on to perform at The Lost Colony, an outdoors theater in North Carolina, before founding Gamut Theatre with husband, Clark. At the beginning, the couple was producing children’s shows as the Popcorn Hat Players, but, soon, a city official suggested that Harrisburg could use a dose or two of Shakespeare.

The duo complied, performing the Bard’s plays (including “Julius Caesar”) in any space they could find, including a former Midtown bank building that is now home to Historic Harrisburg Association.

Shakespeare is now a permanent part of the theatrical family in Gamut’s Strawberry Square space and will continue to be when the group moves to its new location across the way on N. 4^th Street.

But Nicholson’s reputation and love of Shakespeare has now gone beyond our city limits to the international stage. In January, she was appointed vice president of the Shakespeare Theatre Association, an organization established to provide a forum for the artistic, managerial and educational leadership for theaters primarily involved with the production of the works of William Shakespeare. The association discusses issues and methods of work, shares resources and information, and acts as an advocate for Shakespearean productions and training.

Nicholson will serve as vice president for two years and then two years as president beginning January 2017, allowing for not only continuity on the board, but also ensuring long-term institutional memory for the organization as she’ll be invited to executive committee meetings thereafter, according to Patrick Flick, executive director of the Shakespeare Theatre Association.

Flick views Nicholson as the perfect combination of keen businessperson and artist.

“Melissa is quick with a smile, a laugh and a kind word,” he says. “She is a consummate artist manager. This is a model that many regional theaters across the country use to run their theaters and Gamut/Harrisburg Shakespeare is a perfect example of this. Her politic and good-humored manner combined with years of experience running a theater make her the perfect person to be the vice president and consequently next president of Shakespeare Theatre Association.”

Despite the honor, the very busy Nicholson had some doubts if she could take on this added responsibility.

“Last year, people approached me about being vice president,” Nicholson says. “At first, I told them that I can’t do that; I’m in the middle of a capital campaign. But I realized that it’s good for Gamut and for Harrisburg to put us on the Shakespeare map.”

The association, formed in 1991, has had its meetings in different locales across the United States where various member theaters and individuals meet to discuss their needs and challenges and to offer help when necessary. This past January, the association met in San Francisco. Next year, it will get together at Shakespeare at Notre Dame in South Bend, Ind.; the following year in Baltimore.

Nicholson’s love of everything Shakespeare has grown and flourished since that initial dreaded encounter with Julius Caesar. She now pays it forward to children and teenagers through Gamut’s theater school and the Gamut Theatre Summer Academy, where new generations are performing the Bard’s plays. Nicholson says they are studying a language they’re not used to, but a language they begin to understand.

“It helps them express things not available in the modern vernacular,” Nicholson says. “But I don’t teach ninth graders ‘Julius Caesar.'”

To learn more about Gamut Theatre and contribute to its capital campaign, visit www.gamuttheatre.org.

A Taco Tale: The humble food gets a celebrity makeover at Mid St8 Taco.

April 30, 2015 | by Stephanie Kalina-Metzger

Pippa Calland moves through the details of her life and accomplishments quickly, methodically and with dizzying speed, much like the way she wields her chef’s knife at Mid St8 Taco, her new enterprise at the West Shore Farmer’s Market in Lemoyne.

This biography starts with her unique appellation. Her parents, she explains, were enamored with Robert Browning and named her after a drama verse he penned called “Pippa Passes,” which tells the story of a young, silk-winding girl who sings as she completes her work and influences others to act for the good.

Like her namesake, Calland started her career early and embraces a strong work ethic and a belief in trying to make the world a better place.

“My first job in food was when I was 14, in Westport, Conn., working for Joanne Hush,” she said. “She studied in Paris and was Martha Stewart’s first business partner. My mom, too, was a great cook.”

Eventually, Calland pursued graduate studies in Buffalo, where she worked in a restaurant to put herself through school.

“They thought I could be the chef at a restaurant called Reginald’s,” she said. “That ended up being the deciding factor. I taught myself to cook there and was there for four years.”

She also started a program at Buffalo’s AIDS hospice, Benedict House, where she created a “Meals for Residents” program.

The press got wind of her efforts and, after making the news, she sent her videotape to the James Beard Foundation, which awarded her a fully paid scholarship to the Peter Kump’s New York Cooking School and a stipend for books from a pastry chef who had died of AIDS.

“It’s now a massive school called ‘The Institute for Culinary Education,’” said Calland.

Getting Noticed

After graduating, Calland returned to Buffalo before setting her sights on Manhattan, where she spent 10 years. There, she found herself at the helm of the Tuscan restaurant Le Madri and was recognized by Esquire Magazine as one of “13 chefs to look out for” in 2002.

Calland’s fame rose to a whole new level when Food Network’s “Chopped” came calling.

Calland took the screen test and accepted the reality chef challenge. Her episode, which aired in 2009, featured tofu, oysters and blueberries. To this day, she laughs about the tofu, calling the requirement to include the ingredient “karma” for talking smack about the humble, but versatile, bean curd. Calland ended up acing the task and winning the competition.

“Time management was really crucial,” she said. “I was 100-percent steady, although there was a bit of a personality battle between me and one of the guys. I said, ‘you haven’t won yet, son,’ as we waited between the last round.”

In 2011, Calland moved to Malibu, Calif., where she was contacted by Fresh One productions and asked to appear on Jamie Oliver’s “Chef Race.” She made the cut and joined others in begging, borrowing and bartering for their meals.

Calland also appeared on “Chef Wanted with Ann Burrell” before making a pivotal decision to move to Mechanicsburg and open Mid St8 Taco.

“I’d had enough working for other people and wanted to be on my own as an independent restaurateur,” she said.

Light, Local, Fresh

With a nod to her love for Mexican cuisine, Calland set up Mid St8 Taco at the West Shore Farmer’s Market.

She credits her grandfather for passing down his knowledge of Mexican food to her mother, who passed it on to Pippa. When she decided to open the business, she traveled to Oaxaca, Mexico, to study with a renowned culinary expert, Pennsylvania native Susanna Trilling.

Since opening, business has been so brisk that Calland has added tables and chairs in front of her stand to accommodate diners who go wild for her selection of tacos nestled in made-from-scratch corn tortillas.

Nicole Falcone from Susquehanna Township eats there often with her fiancé Patrick.

“We both love to eat, and her food is so good,” she said. “Everything is so light, local, fresh and authentic. She makes everything from scratch, including the condiments. We love her food so much that we hired her to cater our wedding.”

Calland, always evolving, decided to expand recently, adding a tortilleria to her taco stand. Sourcing organic corn from Cumberland County, Calland uses a motorized stone ground mill purchased from Texas and a mechanized press to turn out her tortillas quickly.

“What used to take five hours, can now be done in five minutes,” she said, adding that plans are in the works for wholesale distribution.

Calland said this current labor of love allows her to use her imagination, skill and creativity to come up with unique taco creations.

“I think we’ve hit a chord with Penn-Mex and this enables me to draw on all my years of training, using authentic underpinnings,” she said. “I have the freedom to follow my inner voice.”

And judging by her brisk business, customers wouldn’t want it any other way.

Mid St8 Taco is located inside the West Shore Farmers Market, 900 Market St., Lemoyne. For more information, visit www.midst8taco.com or call 717-737-9881.

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