Chasing the Light: In central PA, the spring season has become plein air season.

April 30, 2015 | by Barbara Trainin Blank

It’s all about the light.

Capturing sunlight and shadows is the crux of plein air art, which means, in French, “in the open air.”

Plein air painting is about “leaving the four walls of your studio behind” and experiencing the creation of visual arts in a natural setting, according to the website www.artistdaily.com.

It’s not a new idea.

Plein air art goes back centuries but became a true art form in the hands of the French impressionists of the 19^th century. Their desire to paint light and its changing, ephemeral qualities, together with the creation of transportable paint tubes and a box easel, gave artists the freedom to create outdoors.

The approach of the impressionists was, at first, considered “outré, even scandalous,” said Carrie Wissler-Thomas, executive director of the Art Association of Harrisburg. “They weren’t doing finished studio pieces and weren’t painting gods and goddesses but a washer woman or people drinking in a café.”

The Joys

Locally, the annual Plein Air Camp Hill Arts Festival, now in its fifth year and to be held later this month, is one example of the popularity of outdoor art.

The festival is increasingly drawing artists from outside the area, such as Delaware resident Jim Rehak, a caricature artist who sometimes works on boardwalks and at outdoor events.

“I love the outside, the solitude,” he said of plein air.

There are, of course, challenges like wind, rain and bugs. But most plein air artists seem to see these as less significant than the joys.

Nowadays, plein air consists not only of painting but also of photography. Jim Whetstone has his own photo business, but has joined the plein air movement.

“A lot of photography is done outdoors anyway,” he said. “Part of the beauty of the Camp Hill Festival is that artists come together to share ideas and creativity.”

Don Uvick is an artistic photographer with a special interest in diner and street photography.

“I like nostalgia and focusing on structures rather than landscapes,” he said, though the latter is much more typical for plein air artists.

It’s up to April Tichenor-Holtzman to inspire younger generations of plein air artists.

An art teacher, she oversees the youth activities of the Camp Hill festival, which include a Youth Paint-Out for kids in preschool to fifth grade; Youth and Young Adult Quick Draws; and a Youth Quick Shoot for budding photographers.

“The competitions, which began five years ago, are fast becoming more regional,” said Tichenor-Holtzman. “All schools in the Capital Area Intermediate Unit can participate.”

Among the special events at the Camp Hill Festival is the Collectors Preview Party on May 29, a catered event with live music. Winners of the juried painter and photographer competitions, as well as student competition winners, will be announced.

Back to Realism

In central Pennsylvania, plein air painting actually dates back quite a bit.

It has been a hallmark of the Seven Lively Artists, a group that has been an integral part of the area’s art community for more than 50 years. Although the Lively Artists’ work encompasses a variety of subjects and styles, they are best known for their plein air passion. In addition, the Art Association of Harrisburg offers classes for drawing and painting outdoors.

“They’re intrepid,” said Wissler-Thomas of the participating artists. “They go in all kinds of weather.”

The Gettysburg Festival, entering its eighth year, includes a component called Plein Air Paintout, which takes place the first day of the three-day June event. And the Harrisburg Symphony Society Showhouse & Gardens, which bridges May and June, includes a robust plein air component.

The region also has an organization devoted to the needs of plein air artists, the Susquehanna Valley Plein Air Painters.

Julie Riker, an active member, is an interior decorator painter, doing faux finishes and murals. But, in between jobs, she loves to paint plein air, sometimes with a group, sometimes alone.

“I took classes at the Art Center and Galleries of Mechanicsburg with Earl Blust (a member of the Seven Lively Artists) and loved it,” Riker said. “I love how the subject makes the colors alive, and I love the challenge of working quickly.”

Indeed, after many years in the wilderness, painting landscapes and other outdoor subjects seems to be back in vogue.

“A lot of artists today want to go back to realism,” said Wissler-Thomas.

The Plein Air Camp Hill Arts Festival will be held May 29 to 31. Most festival activities take place at Willow Park, 24^th and Market streets. Plein Air headquarters is at Cornerstone Coffeehouse, 2133 Market St. More information is at www.pleinaircamphill.org.

The Susquehanna Valley Plein Air Painters will paint at the Harrisburg Symphony Society Showhouse & Gardens at Lindenwood each weekend from May 23 through June 14. Visit www.harrisburgsymphonyshowhouse.org.

River Beds: Historic riverfront mansions brought back to life at The Manor on Front Bed and Breakfast.

April 30, 2015 | by Rebecca Hanlon

Michael and Sally Jo Wilson believe the “Mary K” Mansions, along the river in Uptown Harrisburg, were treasures just waiting to be appreciated.

When they decided to attend the auction of the two properties a year ago, they went “just to check it out,” Mike Wilson said. They came home with the keys to their kingdom.

“Most people would advise against making such an impromptu decision,” he said, standing in what is now a newly renovated piece of Harrisburg history.

The couple has spent the past year making the Ledgestone property at 2909 N. Front St., which they have dubbed the Ledgestone building, into a seven-room bed and breakfast as part of their master plan for The Manor on Front Bed and Breakfast. The second building, at 2917, is where the couple lives and where they plan to add more rooms for guests.

As the owner of Integral Construction, Mike had done some work on the century-old mansions in the 1980s, and he admired their historic charm and river views. But, when the couple stepped into their new project a year ago, the road ahead seemed rocky, he said.

The indoor pool in the back of the Ledgestone, protected by glass walls and ceilings, had vines growing from trees through the skylights, stretching towards the dirty water that lingered in the bottom of the pool.

The plaster throughout the entire structure had to be redone because of years of exposure to the elements as rain poured in through the roof and down the staircase, Mike said.

But thanks to good bones, the majority of the structure was safe. Mostly cosmetic work was done to bring the building back to its original glory.

Approaching the front of the bed and breakfast, guests are greeted by a bright red door. Inside, the entryway opens up to a wide staircase. To the right is a living room, where sunlight streams in through original windows and reflects off of the bright white walls. In the back of the room is a raised platform that will be used for music. The Wilsons plan to have a piano added and will host different musicians and artists for each 3^rd in The Burg.

“We wanted this place to be something that the entire community can enjoy,” said Sally Jo. “It’s one thing if we had just planned to live here and keep this place to ourselves, but it’s too beautiful for that. It’s something that everyone should see.”

Across the hall from the living room is the dining room, which is attached to a kitchen that features dark stained cabinets and speckled counter tops.

On the first floor is the entryway to the pool, which will be open year-round, as well as a handicap-accessible room. Also on the first floor is a library, where the walls are covered in a rich, dark-colored wood.

“We wanted to showcase the historical significance of this building,” Mike said. “We didn’t change anything we didn’t have to.”

Up the chestnut stairs to the second floor, guests can stay in one of six rooms. Originally all attached, the rooms have been divided to provide privacy, Mike said. Two sets of rooms each share one bathroom, which is ideal for families, Sally Jo added. Throughout the home, there are five full baths and three half baths.

Two of the upstairs bathrooms feature original Pennsylvania tile, which Mike estimates would cost $80,000 to install today. From the front rooms, deep windowsills overlook the Susquehanna River below, and intricate, detailed designs are featured in the plaster, the paneling and the border of some rooms.

A large honeymoon suite in the back of the house has its own bathroom and is set apart from the rest of the rooms, allowing for more privacy.

Even the outside of the structure features unique architecture. The ledgestone walls look like stacked slate, while the sun creates beautiful shadows off of the roof. They couldn’t afford to replicate it if they tried, Mike said.

With an open house planned for May 15 during 3^rd in The Burg, the couple plans to start booking rooms now for July. While other details are still being worked out, such as what will be featured on the breakfast menu, the two confess they “love food” and guests can look forward to “more than cereal.”

As the Ledgestone building progresses, the Wilsons plan to start tackling the 2917 property, which will feature four rooms and a check-in office.

“Things are coming along pretty well,” Mike said. “We didn’t have any major snags. Things went pretty well to plan. It’s just a matter of patience.”

The couple’s greatest goal is that the mansions become part of the community again. Until recently, the only life on the property was from the overgrown shrubs and trees that crowded the outside. With all of that gone, Mike said, the buildings are free to boldly greet the community, both those who pass by and those who stop to rest inside.

“It’s important to us that people can enjoy the glory of what these buildings can be,” Mike said. “They won’t be in hiding any longer.”

The Ledgestone building at The Manor on Front Bed and Breakfast, 2909 N. Front St., will be open to the public on May 15 for 3^rd in The Burg. As of May 1, guests can book rooms for July. For updates and more information, visit Facebook and search for “The Manor on Front” or call 717-226-2234.

House of Note: Beauty awaits the discerning eye at Lindenwood.

April 30, 2015 | by Lori M. Myers

Close your eyes and imagine this: a master bedroom beyond your wildest dreams staged with a showstopper brass bed, silky shag rugs, linen-covered dressers and walls like purple onyx. Vintage blends with the new, the masculine with the glamorous.

Step outside—a sculpture garden, a flower-shaped birdbath, a 7-foot high red poppy—all combining art and nature.

At Lindenwood, Harrisburg Symphony Society’s Showhouse & Gardens 2015, you can view this transformation of a property dating back to the 1700s. The Symphony Society has been doing the Showhouse every three years, beginning with the Ashcombe house, since 1997. The much-anticipated house tour is a fundraiser to support the activities of the Harrisburg Symphony.

Karen Viscito of Karen Viscito Interiors in Mechanicsburg was in charge of redecorating the second-floor sun porch, along with that magnificent master bedroom, using her imagination to create another reality.

“I imagine my ‘client’ is a well-traveled gentleman who has been collecting items from all corners of the globe,” she says. “This is the space where he surrounds himself with all of his treasures.”

In fact, “treasures” will be everywhere as each outdoor and indoor room comes alive under the care and creativity of more than 30 talented designers using anything from stunning Japanese maples and bubbling water fountains on the outside to unique painting techniques and an antique Steinway piano on the inside.

“Lindenwood is a wonderful historic estate with many mature and natural plantings,” says landscape designer Michael D. Lehman of Mechanicsburg. “A stroll through these gardens will be both inspiring and relaxing.”

Phyllis Mooney, a co-chair for the event, attributes Lehman’s “wonderful vision” of Lindenwood’s outside design spaces for the splendor visitors will first see when they pull up the tree-lined drive.

“Michael Lehman has worked with us to choose the outdoor areas to be re-done and has helped to contact the designers,” Mooney says. “He also designs beautiful metal sculptures that will enhance any outdoor space.”

Fine and decorative artist Julie Riker of Camp Hill chose a charming, third-floor attic space with sloped ceilings and beautiful natural light for her Lindenwood “canvas.” Riker will transform the space into an artist’s studio—a decision that was quite personal yet felt so right.

“I liked that the wood floors in the room were already in very bad shape,” she says. “The plan was to carpet them, but I was able to postpone that until after the showhouse so that I could paint the floors and do some artistic ‘splattering’ suitable for an artistic space.”

Riker’s vision was one of combining the romantic with the rustic. The furnishings are a mix of primitive antiques and pieces she will paint and “age” to appear old and worn. Vintage art supplies and other objects of Riker’s inspiration will form the decorations, and she’ll have her own personal oil paintings on display in the room.

“I plan to, on occasion, do some painting in the room from a still life setup, so visitors may catch me working there,” she adds.

Riker also created a painting of the Lindenwood house and the tree-lined drive, an effort that Caren Schein, another event co-chair, calls “perfect.”

“She captures the mystery of the house at the end of the drive—not quite visible and making us all yearn to follow the drive up to the house and find out what is inside,” Schein says. “The faux painting on the wall of her room has made the room come alive, and I can’t wait to see how she will continue to transform her room into an artist’s studio.”

The Harrisburg Symphony Society Showhouse & Gardens has been called “a labor of love” by those involved. Indeed, it brings together many groups and individuals from the community to help raise funds and awareness for Harrisburg’s own symphony orchestra.

“My favorite parts of this year’s showhouse were working with two amazing co-chairs and our committees for about 1 1/2 years to finally see the work that is being done, then our successful empty house tour,” says Debra Yates, the third event co-chair. “Then seeing the house come alive with the designers, electricians, plumbers and all types of landscapers and master gardeners, who came together towards making the dream a reality.”

Harrisburg Symphony Society Showhouse & Gardens runs May 22 to June 14 at Lindenwood, 210 E. Lisburn Rd., Mechanicsburg. For more information and to purchase tickets, visit www.symphonyshowhouse.org or call 717-612-4970. Tickets are $18 pre-sale and $20 once the Showhouse opens.

Back to Its Roots: The world’s best quaffs, a stunning setting for the Harrisburg Wine Festival.

April 30, 2015 | by Steve Juliana

For Harrisburg wine-lovers, this month will be a special one indeed. For the first time since 2006, the Harrisburg Wine Festival is returning to the capital city.

Since the festival started, I’ve attended every year, save one. Personally, I believe it’s our area’s most significant annual wine event and, for fans of the grape, not to be missed.

To get some background on this year’s festival, I spoke with Colleen Jones, expo manager for Journal Multimedia, which is organizing the event on behalf of the Pennsylvania Liquor Control Board.

For years, the festival was held at the Giant Center in Hershey. While the venue had plenty of room, it was more of an atmosphere of a sporting event than a presentation of a beverage that people write poetry about.

It next was held at the Antique Automobile Club of America Museum, which, in my opinion, was cozy and had an interesting vibe. However, I felt it was too cramped for the thirsty crowd.

Colleen told me that, at a planning meeting at the PLCB offices, someone looked out the window across the street to the State Museum of Pennsylvania and wondered about its suitability. After inquiries, the decision was made to have it in this masterpiece of mid-century modern architecture, which, this year, celebrates its golden anniversary.

The festival will be three-tiered this year. The VIP Tasting will start at 5 p.m. and will feature more than 50 wines that are not available to other tasters, such as several super Tuscans, vintage ports and some of the best wines that California has to offer. The Grand Tasting will follow at 6:30 p.m., featuring the variety and quality that attract wine-lovers each year.

This year, for the first time, the Chairman’s Select Seminar will be hosted by the chairman himself, Steve Pollack. The seminar will give folks an opportunity to taste wines that will emerge in stores in a few weeks. Tickets must be bought in advance, and the seminar starts at 5:30 p.m. in the Allegheny Room.

Colleen and I also discussed the food for the festival, as wine and food are natural mates. Honestly, I was a little concerned about who would cater the event. This may sound trite, but long-time festival-goers may remember the switch from the original festival site at the Harrisburg Hilton to the Giant Center. So, I was very glad to hear that the Hilton once again is on board, with the hors d’oeuvres coming from the kitchen of the newly opened Ad Lib Craft Kitchen & Bar.

There is another aspect to this grand event, the on-site silent auction to raise money for the Patient and Family Centered Care program at Penn State Hershey Children’s Hospital. Colleen pointed out that many families arrive at the hospital totally unprepared for an extended stay. So, a portion of every festival ticket sold will go towards benefitting these people in their hour of need.

I hope to see you at the festival. If you spy my nametag, stop by, and we’ll share some wonderful wines.

Keep sipping, Steve.

The Harrisburg Wine Festival takes place May 8 at the State Museum of Pennsylvania, 300 North St., Harrisburg. Tickets start at $75 per person. There will be free parking at the South Street garage, 220 South St., a short walk to the museum. For more information, visit www.harrisburgwinefest.com.

Love Is the Key: Harrisburg troubadour Josh Krevsky pursues his musical journey.

April 30, 2015 | by Alexis Dow Campbell

Josh Krevsky has been singing for as long as he can remember. In fact, some of his earliest memories are singing along with his parents’ records.

“Props to my parents for having an incredible record collection,” the Harrisburg-based singer-songwriter said. “Very eclectic.”

He credits them for laying the foundation for a solid appreciation of music: The Beatles, Fleetwood Mac, Sinatra, Eric Clapton, Bruce Springsteen.

“Then I heard Green Day and R.E.M. and No Doubt,” Krevsky recalled. “And then Nirvana and The Counting Crows, these last two were game changers.”

When he was 15, Krevsky got his first guitar and almost immediately began writing his own music. He didn’t add lyrics at that point, just worked through melodies and chords. He still writes songs in that same order: melody, then lyrics.

“As I played more guitar and put together more melodies, I began to experiment with adding some verses and chorus,” he explained. “Slowly but surely, I started to find a structure from which decent songs were emerging…at least I thought so.”

Krevsky began playing those songs for his friends and family, then at open mic nights, then started booking solo shows.

“The more I wrote, the more I played, and a repertoire soon developed,” he said.

But, like most musicians starting out, Krevsky played a lot of covers in addition to his original tunes, an experience that he retrospectively values.

“When you’re getting started playing live shows, cover songs are part of the deal,” he explained. “When I was learning how to play guitar and sing, covers were the vehicle in helping me eventually find my own style and sound.”

He’s been honing those songwriting skills over the past several years and now is putting the finishing touches on his first solo EP.

“This collection of songs has great meaning to me and chronicles some of the greatest and worst experiences in life thus far,” Krevsky said. “The therapeutic power of that has been profound. Plus, no one else can ever say they wrote those exact same melodies with those exact same lyrics.”

In recent months, he’s shared the results of some of his musical journey at local venues like HMAC Stage on Herr, Midtown Scholar Bookstore and Little Amps, all in Harrisburg, and Battlefield Brew Works in Gettysburg.

“Even if no one else in the world liked a single song I wrote, there’s still something amazing about that accomplishment,” he continued. “The joy and fulfillment that brings me is more than any cover song performance can ever deliver. And it just makes me hungry to write more and more and more.”

When I asked Krevsky what sorts of things inspire his music, he gave me a one-word answer: “Love.”

Then he elaborated.

“I could give you some long, drawn-out answer, but all other answers eventually lead there anyway,” he said. “Whether it’s family, friends, women, work, God…anything. Love is the key to it all.”

You can hear samples of Josh Krevsky’s music on his ReverbNation page, www.reverbnation.com/joshkrevsky. Keep an eye his Facebook page, Josh Krevsky Music, for information on his EP release.

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.

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