Burg Blues: Singer-songwriter Nina Scarcia returns to her hometown with a soulful “mixed bag.”

Screen Shot 2013-08-30 at 11.57.36 AMNina Scarcia has been developing her sultry voice nearly her entire life.

Born and raised in Harrisburg, Scarcia—who celebrates her 30th birthday this month—has been singing and playing music since she could walk, with her musician father giving her the bug at a young age.

“He got me started really early. I loved the Beatles; my dad was always playing them,” she reflects. “I started piano and voice lessons around age six. I’ve been studying voice my entire life.”

After high school, Scarcia studied social work at Mansfield University until 2006. From there, she moved around Pennsylvania, calling towns like Collegeville and Reading her home. Two years ago, after a romantic relationship ended, she returned to her hometown, where she has performed her blues-driven and acoustic tunes at venues like the Sturges Speakeasy, Suba, The MakeSpace and FedLive. Just recently, Scarcia quit her job as a social worker at a nonprofit agency to pursue full-time songwriting and performing.

“I didn’t realize I was able to song-write [as a career] until I got out of school,” she says.

Over the last couple of years, Scarcia has established herself locally as an evocative singer-songwriter and guitarist, with musical styles similar to some of her much-loved artists like Norah Jones and Bonnie Raitt. Also on regular rotation in Scarcia’s music collection are Lucinda Williams, Aimee Mann, Jeff Buckley, Florence and the Machine, Jessica Lea Mayfield, David Gray and, of course, the Beatles.

This past May, Scarcia released her debut album, an intimate account of heartbreak and moving on, within the framework of country, folk, blues and rock styles, as well as some “funky, New Orleans flavors,” she says, lovingly referring to her music as a “mixed bag.” Aptly named, “Washed Away” represents Scarcia’s personal journey of starting over.

“The album is about relationships and hardships I have had to overcome, as well as starting anew,” she says.

Crafting “Washed Away” was a family affair for Scarcia—her father Joe Scarcia and his long-time friend and fellow musician, Jim Ebersole, produced the album’s nine tracks.

In Ebersole’s West Hanover basement, the family-and-friend team added instrumentals to Scarcia’s acoustic tunes. “It turned out to be completely different, but with the same intention of the original songs,” she says.

And, Scarcia, along with her brother and sister-in-law, created the colorful, abstract self-portrait that serves as the album’s cover art. “I am so happy with the album,” she reflects. “It was so special because I was working with my family and friends. I feel very fortunate to have been able to make this record surrounded by people that believe in me.”

Nina Scarcia is at once a pensive, soulful musician and a cheerful, pleasant young woman. While many of her lyrics are emotionally revealing and her subject matter can be quite personal, the friendly Harrisburg native has a light sense of humor and a great laugh and still gets butterflies before walking out on stage.

“I always get nervous before a performance,” she laughs. “But, once I get through the first song, I’m good.”

Spending the time before a show getting focused, she prefers to be alone to get ready for a performance. “I’ll tell my boyfriend, ‘Could you not talk to me? Cause I’m not going to listen,’” she laughs. “I just need to center my thoughts.”

While Scarcia often sings about emotionally vulnerable subjects, the cheerful musician tries to keep it light with pre-concert vocalizations, sometimes borrowing Ron Burgundy’s comical “How Now Brown Cow” warm-up from “Anchorman.”

Once on stage, Scarcia has a beautiful, playful presence with a powerful, yet delicate voice that captivates her listeners. “I just love the feeling I get when I’m on stage,” she says. “The way I write is pretty much pure emotion, what I’ve gone through. Having people connect with that is really cool. I am thankful to have been given this gift to share with others; it brings me peace of mind every time I perform.”

After having moved around Pennsylvania, Scarcia says she will be sticking around in Harrisburg awhile.

“I just love playing for my friends and family. It’s just always so much fun,” she explains. “There are also so many great rooms around here. And it’s pretty much the perfect spot—I can go to Baltimore, Philadelphia and New York City, because they’re pretty close. I was thinking about moving to Philly for awhile, but I kind of just stuck around, because the scene here was getting better and better.”

“Harrisburg has really changed over the years,” says Scarcia. “I’ve met so many cool people that are trying to make this city more artsy. The amount of talent in this area is incredible. It is becoming more of a cohesive place for artists.”

You can catch Nina Scarcia at the Market Cross Pub & Brewery in Carlisle on Sept. 5, the YWCA 4th Annual Fall Fest in Harrisburg on Oct. 5 and Sturges Speakeasy on Oct. 10.   

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Passion & Indiscretion: Born of love, Market Square Concerts enters its fourth decade.

Screen Shot 2013-08-30 at 11.58.02 AMIt all began at Lucy Miller Murray’s kitchen table in 1982.

That’s where and when she conceived of Market Square Concerts, which has since grown up into a nationally recognized arts organization, now on the cusp of middle age.

“People have nicknamed it my ‘love child,“ she laughed. “It was born out of passion and indiscretion.”

The reference is musical: the founder has a passion for chamber music and has been a “serious amateur” piano player for years.

In the early 1980s, “there was no chamber music in town,” Miller Murray explained. “I saw a great need in the community.”

She drew together an informal board and managed, to her surprise, to attain funding from the Pennsylvania Council on the Arts. “I was crying when I wrote the application,” she admitted.

The first artist presented by the fledgling organization was pianist Peter Orth.

Market Square Concerts is now headed by professional musicians Peter Sirotin and Ya-Ting Chang, his wife. Both studied at the Peabody Conservatory and came to Harrisburg in 1996. They have co-directed Market Square Concerts since July 2011.

Violinist Sirotin teaches at Messiah College and performs with the Harrisburg Symphony Orchestra; he is its acting concertmaster this year. He and Chang, a pianist, are members of the Mendelssohn Piano Trio.

“We believe professional musicians have an obligation to devote part of their time to advocacy and education … especially at a time when government support is limited,” said the Ukrainian-born Sirotin.

What is chamber music, and what draws people to it? The dictionary definition is music written for two to 10 instruments without a conductor and with one instrument per part. Miller prefers to call it “the best music written by the best composers, such as Beethoven’s ‘Quartets.’”

Orchestral music is a feast for the senses—like a large party with many different kinds of people “you spend 10 minutes with,” Sirotin elaborated. “Chamber music is like a dinner with two or three close friends, when you speak of issues near and dear to your heart. It is a highly personal medium that allows for more freedom, experimentation and exploration of one’s deepest emotions.”

One of the goals of the 30-something co-directors is to instill an interest in chamber music in young people who may not have been exposed to it. “Indie bands have a lot in common with chamber music,” Sirotin noted.

Market Square reaches out to young audiences through Soundscape, a series of educational programs featuring world-class artists. Then-executive director Ellen Hughes established Soundscape for the 2008 to 2009 concert season.

Hughes took over the helm after Miller Murray’s retirement and held it from 2008 to 2011. She focused on bringing in big-city performers and noted string groups, such as the Juilliard String Quartet, and is particularly proud of the concert featuring the Bach Choir of Bethlehem (Pa).

The position of executive director is challenging—encompassing artistic decisions, marketing and fundraising, said Hughes, current arts columnist for the Patriot-News and former WITF program host.  “But I loved it, and think I provided good continuity between the founder and new directors. I’m glad young people have taken over.”

Market Square Concerts offers an opportunity for local music lovers to hear chamber music on the level of artistry they’d otherwise have to travel to big cities for. The Berlin Philharmonic String Quartet, for example, is offering the same program in New York’s Carnegie Hall.

The organization is committed to commissioning new works. This year, it will present music written from 1680 to 2012.

Financing an arts group is always tough. Market Square Concerts is fortunate to have Capital Blue Cross as its season sponsor; PinnacleHealth sponsored the Summermusic 2013 program.

In addition to Market Square Presbyterian, its original venue, the organization holds concerts at Whitaker Center, where it is a resident company, Temple Ohev Sholom and Rose Lehrman Arts Center at HACC.

Hughes, who still serves on the board, said she is “in awe” of the organization and assured of its bright future. Miller Murray, who is also on the board, recalled fondly the time a patron unfamiliar with the music at a particular concert said he “knew it had to be good” because it was Market Square.

“What makes chamber music concerts special is finding the unexpected in well-known pieces, when a listener says he or she had no idea this was in the music,” Sirotin concluded. “Spontaneity is the name of the game.”

For information on concerts, educational programs for young people and other events, visit: www.marketsquareconcerts.org.

 

Market Square Concerts’ 2013-2014 season:

Sept. 21—Market Square Church. Jasper String Quartet, with HSO’s Stuart Malina at the piano. Shostakovich’s “Piano Quintet” and string quartets by Haydn and Dvorak.

Nov. 16—Ohev Sholom. The Parker Quartet, playing quartets by Schubert and Mendelssohn and the recently commissioned string quartet, “Capriccio,” by Harrisburg native Jeremy Gill.

Jan. 23—Ohev Sholom. Calefax Reed Quintet from the Netherlands, in a program of Bach’s “Goldberg Variations” and Ravel’s “Le Tombeau de Couperin.”

Feb. 26—Whitaker Center. Violinist Ray Chen presenting sonatas by Mozart and Beethoven and short works by Pablo Sarasate. Pianist is Julio Elizalde.

March 29—Whitaker Center. Pianist Ann Schein in a program of Beethoven, Ravel, Debussy, Liszt and Chopin.

April 29—Market Square Church. Celebration of centennial of composer Benjamin Britten, with English tenor Rufus Muller and award-winning Daedalus Quartet.

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Comedy (and Tragedy) Tonight! Local theaters raise the curtain on a new season.

Screen Shot 2013-08-30 at 11.57.22 AMRomans, revenge, love, hate. Drama, comedy, weird doctors, pies made of dubious ingredients. Harrisburg theaters are alive this season with a rollercoaster of emotions and a smorgasbord of shows that will please any taste.

Gamut Theatre Group

Gamut Theatre, located on the 3rd floor of Strawberry Square in downtown Harrisburg, has an exciting roster of classical fare beginning in November with William Shakespeare’s “Coriolanus,” considered one of the Bard’s greatest tragedies and one of his more provocative plays.

“It’s an amazing story,” says J. Clark Nicholson, Gamut’s artistic director and co-founder. “It’s a play that’s not done often enough, but it ought to be.”

“Coriolanus” might well reflect on modern times considering its political themes of war, power and vengeance. It tells the story of a Roman general whose arrogance leads to his own downfall.

“It proves that unmitigated bravery might not be the best quality in your leaders if not tempered with judgment,” Nicholson adds.

Gamut follows that up in February with “The Dresser,” in which an elderly actor is about to take to the stage as King Lear. Backstage reflects the action on stage in this heartfelt story about the relationship between the dresser and the actor determined to latch on to fading glory.

“Antony and Cleopatra” is Gamut’s pick for the 21st annual Free Shakespeare in the Park, May 30 to June 14, at the band shell in Reservoir Park. Bring chairs, a blanket and some light refreshments, and watch theater under the stars.

Gamut Theatre Group: www.gamutplays.org or 717-238-4111.

Open Stage of Harrisburg

Only steps away from Court Street, Open Stage of Harrisburg’s offerings include three regional premiers: “Gidion’s Knot,” “A Christmas Memory” and “Clybourne Park,” as well as its fifth production of an August Wilson Century Cycle play, “Fences.”

Open Stage’s opener in October, “Gidion’s Knot,” incorporates themes from today’s headlines. A child, possibly bullied, is suspended from school, allegedly for writing an inappropriate story. He goes home and commits suicide. The play takes in the aftermath of that event: a parent-teacher conference filled with accusations and grief.

For the holiday season, the musical, “A Christmas Memory,” takes place in the year 1933 in rural Alabama, where we find a young boy being raised by three eccentric cousins. It is a musical memoir for the entire family based on a short story by Truman Capote. In February, August Wilson’s “Fences” opens. This Pulitzer Prize-winning play tackles the issues of race and family through a former baseball star who tries to come to terms with his life and his son in 1957 Pittsburgh.

The final show in April is “Clybourne Park,” a play that also touches on race, acceptance and real estate as we view the years 1959 against 2009.

Open Stage of Harrisburg: www.openstagehbg.com or 717-232-OPEN.

Theatre Harrisburg

Whether Uptown or downtown, Theatre Harrisburg has a way of making sure that community takes center stage. The upcoming season will have three productions at the Krevsky Center on Hurlock Street and two musicals at Whitaker Center.

The season—or should I say baseball season—begins in September with the comedy “Bleacher Bums,” which showcases a gathering of Cubs fans who sometimes actually watch the game when they’re not watching each other. The Uptown space also will feature “Lend Me A Tenor” in February and the Neil Simon classic, “The Last of the Red Hot Lovers,” in June.

If it’s a creepy musical you’re after, Theatre Harrisburg will present “The Rocky Horror Show” in October/November with an 11:30 p.m. show on Halloween night and Stephen Sondheim’s musical masterpiece “Sweeney Todd” in April, a show last produced by this theater in 1985. It was a production, says Executive Director Sam Kuba, which people are still talking about today.

“With the technical resources now available to us at Whitaker Center, this should be an intense, powerful and spectacular theatrical experience,” says Kuba. “Anyone who has only seen the recent movie is going to be surprised at how much more actually takes place on stage.”

Theatre Harrisburg: www.theatreharrisburg.com or 717-232-5501.

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A Selinsgrove Sojourn: Beyond the Speedway, arts, nightlife await in this quaint town.

Screen Shot 2013-08-30 at 11.57.12 AMOn April 30, 1988, the people of Selinsgrove, Pa., gathered 33,000 bananas, 2,500 gallons of ice cream, 6,000 pounds of nuts and, with all of the assorted toppings, created the world’s largest banana split. It measured 7.32 kilometers (4.55 miles) long.

Obviously, the record-setting confection has long since melted/been consumed. But I mention this to show that this historic, riverside community in Snyder County, about 50 miles north of Harrisburg, has a whimsical side, a fun side. (Well, the town is known for being near the Penns Creek Massacre of 1755, but we’ll just let that slide for now).

Today, Selinsgrove is easier to enjoy than it has been in a long time. In recent years, its quaint downtown has been restored to host colorful boutique shops, cafes and family-owned restaurants, making a trip up Route 11/15 worth a day trip from the Harrisburg area.

A Portal to Selinsgrove

A fine arts gallery, the Post & Lintel’s name comes from an architectural term referring to the construction of a door, the “posts” being the sides or door jams and the “lintel” the crossbeam at the top.

Owner Stacey Martin developed her vision for the gallery by designing each space to maintain the integrity of the works contained therein. “I wanted the gallery to function as an inclusive hub where artists can learn and support each other, hence the term ‘portal into the artist’s world,’” she said.

Before opening The Post & Lintel, Martin taught art in the Harrisburg area for 13 years. She is a professional photographer and charcoal artist who has participated in many top 100 art shows across the country.

In addition to showcasing art in the gallery, Martin offers an array of workshops for people of all ages and experience levels.

“The Post Dance Studio,” Martin continues, “is located on the second floor and features a variety of classes, including classical dance, zumba, the Susquehanna Valley Young Actors Camp and voice and guitar lessons.”

On the top floor is the Urban Post, a modern clothing boutique that provides a constantly changing selection of clothing and jewelry on the cutting edge of fashion. No more than three of the same items are ever available at Urban Post, ensuring customers have a unique shopping experience.

“I’m proud that many of the pieces are hand-crafted by local artisans and offered only at Urban Post,” Martin says.

Each month, the Post & Lintel highlights a different artist as part of the “Artists 4 the Grove” series.  “The receptions are normally scheduled on the fourth Saturday of every month from 6 to 8 p.m.,” Martin says with a chuckle.  “That way, we don’t need to compete with Susquehanna University’s Friday night football games and multitude of activities at the Speedway.”

“The show on Aug. 24 is going to have a little different flavor,” Martin continues. “Rather than featuring a single artist, the gallery will be hosting an exposition on the theme ‘Journey,’ the Post & Lintel’s first-ever literary contest.”

For the contest, writers can submit works of fiction, nonfiction, poetry or a hybrid of these three, she says. Both gallery floors, as well as the Urban Post, will be open that evening.

College & Cars

Just up the hill from Post & Lintel sits Susquehanna University, a liberal arts college founded in 1858.

At the college, activities abound throughout the year to serve more than 2,200 undergraduates from 35 states and 17 countries. Visitors to Selinsgrove might enjoy stopping by the Lore Degenstein Gallery and Degenstein Center Theater, which host exhibits and performances from September through April.

To graduating senior Jamie Beaudoin, Susquehanna University is more than just a school.

“As a first generation college student in my family,” Beaudoin says, “Susquehanna University made it possible for me to attend here through a variety of grants and other programs.  And the professors in the creative writing program styled their instruction in a workshop rather than lecture format, something you normally only see at the graduate level in other universities.  I’m so glad I could go here.”

Located just a few blocks from Susquehanna University is the Selinsgrove Speedway. Billed as the “Fastest Half Mile on the East Coast,” the speedway hosts races from March through October. The roar of the engines and the cheers of the crowds provide for a fun and exciting evening.

Hungry Yet?

Back downtown, Robert Kirkpatrick opened BJ’s Steak and Rib House in 1982. He moved the restaurant to its present location on N. Market Street six years later, gaining a reputation for serving great steaks.

“The secret is that we dry-age our steaks,” said Cathy Oehrig, restaurant manager who has worked at BJ’s for almost 20 years. “The steaks are stored in our cooler for 28 days before they’re cut by our butcher.”

Other items, though, are just as popular.

“I love it here because Robert is innovative and insists on the best,” says Oehrig, who also mentioned she enjoys the sense of community that permeates Selinsgrove. “For example, he opened an Oyster Raw Bar a couple of years ago and was the first to bring barbecue to the area.”

Like Italian? At Isabella Ristorante, owner Domenico Napoli offers an amazing range of food, from lobster ravioli to rigatoni Roma to veal Parmigiana—and everything in between. The meals are filling, tasty and served with fresh Italian bread and vegetables.

Located in an old bank building, Napoli has kept the original details of the bank, including the old-fashioned teller windows, which he’s made into a small bar. It is an elegant restaurant, yet you can dress casually.

A Sleep Over

If you find you’re too full to drive home, you easily can find great in-town accommodations.

A stay at the Selinsgrove Inn on N. Market allows each guest to enjoy downtown or visit Susquehanna University while being pampered in high style. With lush design and great service, the Selinsgrove Inn is a relaxing, sophisticated place to stay.

I had a chance to speak with Maxine Thwaits, the inn’s manager.

“Scott and Melanie Shaffer opened the inn in October 2006,” Thwaits says. “They wanted a place above the norm, someplace they’d enjoy visiting when they traveled, a place where the rooms are furnished with the furniture a visitor might find in their own home.”

As well as being comfortable, each one of the 24 guest rooms at the Selinsgrove Inn is quite functional with phones, high-speed Internet and kitchenettes.

“And best of all,” Thwaits says, “the breakfasts are special. Not just your run-of-the-mill continental breakfast, but real home-cooked meals, the kind you’d hope to find at your mother’s country home.”

As I traveled around Selinsgrove, I heard rumors that it might be time to try for another record-breaking banana split.  If that’s the case, then I suggest you stay tuned and plan your visit accordingly. Oh, and be sure to bring a large spoon.

Don Helin published his first thriller, “Thy Kingdom Come,” in 2009.  His second thriller, “Devil’s Den,” has been selected as a Finalist in the Indie Book Awards.  Don lives in central Pennsylvania.  Contact him at www.donhelin.com.

  

Isabella Ristorante

23 S. Market St.

Open Monday through Saturday, 4 p.m. to 11 p.m.

Phone:  570-374-0255

 

Selinsgrove Inn

214 N. Market St.

Phone: 570-374-4100

www.selinsgroveinn.com

 

Post & Lintel

34 S. Market St.

Open Tuesday and Thursday, 11:15 a.m. to 6 p.m.

Open Friday and Saturday, 11 a.m. to 5 p.m.

Phone: 570-374-0606

www.thepostandlintel.com

 

Susquehanna University

514 University Ave.

www.susqu.edu

 

Selinsgrove Speedway

47 Sand Hill Rd.

www.selinsgrovespeedway.com

 

BJ’s Steak and Rib House

17 N. Market St.

Open Sunday through Thursday, 11 a.m. to midnight

Open Friday and Saturday, 11 a.m. to 2 a.m.

www.bjsribs.com

Phone: 570-374-9841

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What’s a Tomato Pie? Hint: It’s not a pizza.

Screen Shot 2013-08-30 at 11.56.12 AMAs Lancaster locals, Karen and Chris Fisher always regarded Pennsylvania Dutch dishes as the perfect comfort food. But, inspired by their travels across the United States, they wanted to open a restaurant to experiment outside their comfort zone.

“I’m a creative person. So for me to have to limit it to Pennsylvania Dutch foods would be constraining. I always wanted to have just a little place where I could just have whatever I wanted, no boundaries,” said owner Karen Fisher.

The Fisher family saw this dream realized three years ago with the opening of the first Tomato Pie Café in Lititz, and again, in October 2012, with the debut of their Harrisburg location in Swatara Township.

Their dishes bring a bit of worldliness while still staying local. Moving to Florida in her teens opened Fisher’s eyes to Southern dishes, including the tomato pie. This pie is not the pizza that New York and New Jersey natives recognize. Her pie is a blend of fresh tomatoes seasoned with herbs and baked into a pie shell with a cheesy topping.

Although she was unaware of other versions of the tomato pie when she named the shop, she has now learned that some varieties are, as she puts it, “not round.”  

“Does not a pie refer to something that’s round? [Their tomato pie] is not round,” she asked. “So, I don’t think that they should be able to call that tomato pie anymore! I have tomato pie. They do not have tomato pie.”

The rest of the café’s dishes, however, won’t be mistaken for anything controversial. The artful combinations—like a sweet potato used as a spread with mascarpone cheese on brioche bread or the peanut butter, banana and Nutella panini—are originals with the fingerprint of the creative culinary mind of Fisher. Even the basics, like grilled cheese or the TPC house salad, have a unique style to them.

“I try my best to create dishes that you can’t find anywhere else. I take things and add a little twist to it, add a little wow to it, put some more love into it,” she said.

The coffee shop half of the café also reflects this creative sentiment. For example, a drink highly recommended by the head barista, the Raw Cap, is a traditional cappuccino topped with honey and raw sugar.

Although the dishes are inspired from traveling, the food is made with only local ingredients, even as local as right outside the door. The outdoor dining area—the tomato patch—has tomatoes, basil, mint, dill and rosemary growing in pots lining the patio, all of which get used in the cooking process. “On nice days, the tomato patch fills up more than the inside,” said Fisher.

The atmosphere, inspired by the Lititz location’s early 1900s-era building, feels urban and creative. The old building was built during the swing era, which gave Fisher the idea for the staff’s uniform of muted colors, a hat and the choice of a bow tie, vest or suspenders.

“My goal is always to seamlessly blend the old with the new,” said Fisher. The furnishings also give a nod to the past, while staying fashionable. The coffee bar is from an old apothecary in Phoenixville, and some wall coverings are reclaimed barn boards from a Lebanon farm.

The Fisher family brought a Lancaster tradition to the Harrisburg area: the barista throwdown. At this event, hosted by the Harrisburg Tomato Pie Café in May, different baristas competed for the title of best barista. “It is just a way to pull all the local coffee shops together,” said Fisher.

Barista throwdowns have happened for years with the Lititz shop and its surrounding coffee shops. However, only the Tomato Pie Café’s baristas were representing an area coffee shop this time. Fisher looks to change that. “We’re going to continue to do it on a regular basis in hopes to accomplish that same thing: just bring coffee shops together,” said Fisher. “We’re hoping to bring some positive energy to businesses.”

The owners had opportunities to move to other locations, but they chose Harrisburg, in part, to join what they hoped was an emerging economic recovery. “Our desire is to see the economy in Harrisburg turn around. Harrisburg is beautiful. I personally just believe that it’s one business at a time,” she said.

 

Tomato Pie Café

3950 TecPort Dr., Harrisburg

717-836-7051

https://tomatopiecafe.net

Hours: Tuesday to Friday, 7 a.m to 9 p.m.; Saturday: 8 a.m. to 9 p.m.; Sunday, 8 a.m. to 3 p.m.

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Art Smart: CASA creates a new future as a charter school.

Screen Shot 2013-08-30 at 11.56.54 AMThe application was more than 1,900 pages long and contained questions related to core philosophy, underlying purpose and measurable academic goals.

At the February school board meeting, agenda item 9.14 was the approval/denial of the Capital Area School for the Arts Charter School application. School board member James Thompson made a motion to approve the charter and Danielle Robinson seconded it. Then it came to a vote. With one member absent, two votes in favor and six opposed, the motion failed.

Then a week later, the school board reversed course, and the CASA charter application was approved. According to Jennifer Smallwood, president of the school board, confusion and miscommunication over terminology led to the application’s initial rejection. But, upon further review, “We didn’t have any criteria to deny the charter,” she says.

The school’s principal, Cheryl Giles-Rudawski, believes that perhaps none of the school board members wanted to be the first to say “yes” to the charter, sending a message that the school’s application was of poor quality.

“Our application was strong, so they really had no grounds to deny it,” says Giles-Rudawski. “This was our first application, and, I’ll tell you, it is grueling.”

In a Quandary

Harrisburg’s first arts magnet school was formed in the 1970s, located near N. 3rd and Forster streets, but it eventually had to close its doors due to funding issues, leaving some in the community disappointed.

“Many people, like Lois Lehrman Grass and others, tried to re-surge this arts magnet concept where students, who are gifted and talented in the arts and wanted to continue to be educated through the arts, had an opportunity,” says Giles-Rudawski.

That concept came to fruition in 2001 when Education Director Anne Alsedek from Open Stage of Harrisburg joined forces with Dr. Glenn Zehner, executive director of the Capital Area Intermediate Unit. The partnership brought together the Intermediate Unit’s educational expertise and Open Stage’s arts know-how for a new magnet school for the area.

For nearly 12 years, CASA operated a half-day program of intensive instruction in visual arts, dance, music, film and video and theater. At the time, with the help of former Mayor Stephen Reed, the school found classroom space at Temple University’s Harrisburg campus, as well as at Open Stage. It also rented space from a local church on Chestnut Street.

At first, not everyone in the community fully appreciated what the school was trying to accomplish. “I think there was some confusion, initially, in the first years that it was not really an educational program and it was more like an arts class,” says Giles-Rudawski.

She came onto the scene in 2004 after the principal retired. “They brought me down, and I came kicking and screaming, I wanted nothing to do with this school in a church, but I was here like a week, and I realized that really great things were happening,” she says.

In 2009, CASA moved to its current space at Strawberry Square in downtown Harrisburg. As the country’s recession deepened, the school began to feel the effects, and its fundraising tanked. “So we were in this quandary,” says Giles-Rudawski.

School administrators worked to find scholarship money and did whatever they could to locate funds for students who could not afford to pay the tuition fees.

“I can’t live like that forever, pounding the pavement for scholarships when, in fact, I do need money to feed into the program,” says Giles-Rudawski. “I need better instruments. I need more technology.”

Gradually, as school districts chose not to pay the tuition fees, it fell to the parents to pay, often resulting in students not enrolling at CASA.

“Last year, school districts’ budgets got totally whacked and school districts were cutting their own arts programs, so it was really hard for me to go and ask superintendents and say, ‘Support your kids at CASA when you yourself are cutting your own arts program,’” says Giles-Rudawski. “So we made the decision to go charter.”

Is It a Fit?

CASA Charter School is unique because it educates through the arts. Academic classes are infused by the arts and vice versa. Acceptance is still based on an audition.

“We do that because, if you’ve never picked up an instrument, it wouldn’t be the class for you. It’s really not about exclusion, it’s about making sure it’s a good instructional fit,” says Giles-Rudawski.

Once accepted, students will commit to one of the six different areas of art: creative writing, visual art, dance, music, film and video or theater. Each year, students will be required to have two credits in the art area they successfully audition for.

By mid-June, more than 110 students had come to the school to audition, and that didn’t include any of the returning students from last year. “We’re just really excited. It’s a little bit out of the traditional format for a public school. Not all kids fit at CASA. I always tell parents: bring your son or daughter here, meet the school, meet the students, meet the staff and you’ll know if it’s a fit or not—and usually it is,” says Giles-Rudawski.

CASA Charter School offers a full curriculum for grades 9 through 12, as well as a school counselor and nurse. During its first year, the school will enroll some 160 students and will offer some of the courses online and in hybrid models until it is able to hire a full complement of teachers. “As we expand, those teachers will be hired,” says Giles-Rudawski.

In the past, 94 percent of students who attended CASA went on to college. “Most of our kids here are motivated to go on,” says Giles-Rudawski. “I think you come here, and you get validated by your abilities, and so I think that gives you the confidence to pursue higher education.”

Charter schools remain a topic of debate. As an educator, Giles-Rudawski supports public education, yet she’s not much of a fan of charter schools. Though she does think, if there’s an opportunity to create a school that can be successful to a population of students, then it should be done. “I do think some students can be better educated outside of the traditional public school environment whether that’s a cyber or charter school model,” says Giles-Rudawski.

Not everyone agrees with her. School board member Brendan Murray, who began his two-year term in 2012, decided to run because he wanted to give back to the community that he loves so much. “I absolutely could help this district get to a better place than where it is now, and I believed that the only way to do that is to be on the board,” says Murray.

During his tenure, seven or eight charter school applications have come before the board. Sifting through the binder-sized amount of information can be difficult. “I’ve learned so much in the time that I’ve been on the board that I’ve been able to pick out the good applications from the bad pretty easily now,” he says.

Some of the charter school applications that came before the board were not on par academically with what the state Department of Education requires. “I couldn’t vote for any charter school that didn’t know what the standards were going to be for the state coming up in the near future,” says Murray.

Paramount to a charter school’s success is its ability to predict the number of students who will enroll, he says. Should the school fail to meet its enrollment goal, a hole will exist in the budget, making it a challenge to sustain the school for the period of its charter. In addition to enrollment, a school’s financial operations play a large role in its success.

“The number one thing that ruins a charter school after five years is not their academics, but their actual fiscal setup, who is doing the actual money handling,” says Murray.

With regard to CASA’s charter school application, identifying grounds to deny it proved difficult. “It wasn’t the academics, it wasn’t anything other than I don’t believe in taking money out from the students as a whole to help certain other students out. I don’t think that’s the best way that academics can be done,” says Murray. “That’s just a principle of mine.”

While Murray did vote against approving CASA’s charter, he does want the school to succeed. But he worries about the larger population of students in the district.

“I love what CASA is going to offer and, now that that it is part of our district, I will make sure, from now on, that anything that we can do to make sure it thrives, it will get that from me,” says Murray. “But, as a principled person, I don’t believe that you give a golden ticket to anyone, like Willy Wonka in the Chocolate Factory, and help one or two people out when the rest are suffering, especially with the economics of our district and the financial problems that we have.”

With the beginning of the new school year, the City of Harrisburg has made a statement about its support of young people and the arts.

“We have totally gone into this, primarily for the students of Harrisburg and the Harrisburg area to be educated through the arts,” says Giles-Rudawski. “There’s just something about young people in the arts. I don’t have bullying. I don’t have cliques. I just have people who are very tolerant, collaborative and respectful of different opinions.”

 

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Opt for Squash: Choices abound for the versatile zucchini.

rosemary_homecookingAs I’ve noted before in this column, I am (or was) a terrible home vegetable gardener.

This is not good for someone who’s 100 percent Italian. Italians are known for loving to garden and, while I certainly gave it my best shot, I wasn’t very successful. The tomatoes got blossom-end rot, my pepper plants were host to swarms of aphids and my arugula went to seed before I could harvest it. So, I have never seen myself taking my last breath in a lush garden of beautiful red tomatoes like Marlon Brando in “The Godfather.”

There was one exception: zucchini. Not only did my zucchini bushes produce prolifically but so did those of my dear departed Aunt May and those of our gardening friends. Coming to dinner? Bring some zucchini for the host. And, if the summer season had seen abundant rainfall, the zucchinis grew to the size of baseball bats. (I suppose they still do and I advise you to avoid these if you can.)

Italians love their vegetables (verdure), and they do wonderful things with them. Zucchini, or courgette in Italian, are no exception. They marinate them for the antipasti table, stew and sauté them and stuff them with everything from mashed potatoes to sausage, cheese and breadcrumbs. But most fascinating of all is the Italian custom of stuffing golden zucchini blossoms with ricotta cheese and deep-frying them for a unique first course.

When I shop for zucchini in the summer months, I always look for those that are small and bright green.  These young specimens have few seeds, are less fibrous and draw out less water when cooked. One of my favorite zucchini dishes is a casserole that layers thinly sliced zucchini rounds that have been lightly dusted with flour and sautéed. They are layered with halved cherry tomatoes, Parmesan cheese, olive oil, chopped basil and dried breadcrumbs. The casserole is baked until bubbling and served hot or at room temperature. It is a great accompaniment to grilled chicken or steak.

You might not think of zucchini as a topping for pasta, but its rather mild flavor combines so well with many other ingredients for a light warm weather “sauce.” A recent dish at Bricco on S. 3rd Street in Harrisburg combined homemade “rope” pasta with small, sliced zucchini, chunks of smoky bacon and lots of olive oil. It was different and delicious.

Spaghetti Carbonara is a familiar and popular Italian pasta dish, but one that is considered quite rich when made with the traditional bacon, eggs and cream. The following recipe, saved from my collection of old Food and Wine magazines, offers a nice twist on an old favorite—and it is easy. The cream is gone, the eggs remain, and zucchini replaces the bacon.

Spaghetti Carbonara with Zucchini

  • Sauté 2 whole garlic cloves and 5 tablespoons of olive oil in a large, heavy skillet over medium heat. Remove the garlic when golden.
  • Cut 1 pound of small to medium-small zucchini into thin rounds. Add the zucchini slices to the oil remaining in the skillet and sauté them until golden brown, about 15 minutes. If the zucchini starts to draw liquid, turn up the heat until it evaporates. (Do not rush this step.) Then remove the skillet from the heat.
  • In a large bowl, whisk together 2 large eggs and ¾ cup freshly grated Parmesan cheese until well blended.
  • Cook 12-16 ounces spaghetti according to package directions and drain.
  • Place the cooked pasta in the bowl with the eggs and toss well. (The heat from the pasta will cook the eggs.)
  • Add the zucchini and a handful of chopped fresh basil. (Zucchini and basil pair beautifully.)
  • Add some salt and pepper if you like and perhaps extra Parmesan, and you are done!

I like to serve a pasta dish like this with a platter of cold, thickly sliced ripe tomatoes drizzled with olive oil and red wine vinegar. Tomatoes and zucchini: there’s no more “Italian” than that.

Now, I must be honest. If one of those “baseball bat zucchini” should make its way to your kitchen, you don’t need to relegate it to the compost pile. Try grating it for spicy zucchini bread, a filling for omelets or perhaps putting it in minestrone soup. Italians are very good at finding a use for everything, even 3-pound zucchini!

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Hershey’s Latino Business Resource Group

Hershey’s marketing strategy includes various ad campaigns for the U.S. Hispanic markets. Over the years the ads have run on popular Hispanic networks including Univision, Telemundo, TeleFutura, Galavision, MTV Tr3s, and mun2.

The U.S. Hispanic consumer segment is an important emerging target and Hershey’s marketers are focused on delivering world-class advertising, media and promotions to drive our brand connections with the Hispanic market segments.

Hershey’s accolades include recognition in the 24th Annual Imagen Awards, an awards program that was established in 1985 to encourage and recognize the positive portrayals of Latinos in the media. Hershey was recognized for our “Best On-Air Advertising” category for the Hershey’s Kisses Mother’s Day vignette that aired on the Telemundo Network.

Internationally, Hershey Mexico launched a promotion to support its flavored milk brand, featuring a partnership with the “Angry Birds” – a popular video game franchise.

HERSHEY: “WINNING WITH OUR TALENT”

At Hershey we strive to achieve a workforce that is representative of our global consumers, markets and customers. We want to truly understand who our consumers are, and be able to resonate with them. To that end, Hershey’s employees Business Resource Groups are structured to create value from a full talent engagement perspective.

Our Latino Business Resource Groups (BRG’s) are leveraged by offering diverse perspectives and experiences with insightful, practical solutions that help to drive business growth and innovations.

“Hershey’s BRGs are “Brand Builders” for the organization. Becoming an employer of choice requires Hershey to show the marketplace that we value Diversity and Inclusion,” says Diane Crawford, Global Manager Diversity & Inclusion.

OUR COMMUNITY PARTNERS:

Hershey is a strong advocate and sponsor of regional and national Hispanic community and professional organizations. Hershey is a founding sponsor of the Hispanic nonprofit organization serving the Harrisburg area: Latino Hispanic American Community Center, we have a long standing partnership with Estamos Unidos providing scholarships to local high school students. On a regional level, Hershey is a strong business partner and supporter of The Greater Philadelphia Hispanic Chamber of Commerce. This year, Hershey has established a partnership with ALFPA, a nationally recognized organization that focuses on the development and advancement of Latino professionals.

Our community partners are a key part of our outreach strategy; it allows us to develop mutually beneficial community partnerships.

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South of the (Harrisburg) Border: Authentic Mexican food is just a short trip away at Herby’s.

Screen Shot 2013-08-30 at 11.55.44 AMOn occasion, good things can come from great tragedy.

Even great things.

A quarter-century ago, Maria Marroquin lost her husband, who died suddenly.

Out of sheer necessity, she started a small grocery in Steelton specializing in the food of her native Mexico. This way, she reasoned, she could support her three young children, while also caring for them when they were out of school.

So, she left her job as a cook for Marriott Corp. and opened Herby’s, which has grown to become one of the Harrisburg area’s favorite destinations for authentic Mexican cuisine.

“People ask me, ‘Why are you called Herby’s?'” said Marroquin. “I chose Herby’s because that was my husband’s name.”

A lot has changed since she first stocked the shelves with bags of tortillas and cans of black beans in her small store on Front Street.

In fact, Marroquin never intended to serve prepared food at all, but her customers, reveling in the odor of dishes she was preparing for her family, asked for a taste. Then they wanted to take some home. Then they wanted to sit there and eat it.

“I was cooking for the kids, and people came in and said, ‘Hey, what are you making?'” she said. “That’s how I got the idea.”

Almost by accident, a restaurant was born.

Soon, Herby’s had outgrown its cramped space with a few tables in the back of a store. So, in 1995, Marroquin moved up the hill, buying an old bar and grill in Bressler, a crossroads village now part of Swatara Township.

After a total renovation, Herby’s El Mexicano was born.

At first, leafy, residential Bressler may seem an unusual spot for a Mexican restaurant, and, approaching the location, one is struck by the sign and the exterior, both boldly, colorfully designed in Mexican style.

The interior decor continues the theme, transporting diners to another land—and then there’s the food.

Herby’s is authentically Mexican, which sets it apart from the many Tex-Mex franchises that have spread like locusts into suburban strip malls.

Marroquin is there every day, all day, supervising each operation and dish. It’s where the area’s large Latino community dines—and the place, increasingly, sought out by people demanding more sophisticated, authentic flavors.

Yes, Herby’s has what you might expect from a Mexican restaurant: burritos, enchiladas and fajitas—all made from scratch every day and superior to what you might find elsewhere.

But Marroquin urges her patrons to try what her Mexican customers like, dishes like sope (a thick tortilla with savory vegetable and meat toppings), carnitas (a heavily seasoned, slow-roasted, succulent pork dish), posole (an ages-old Mexican corn and meat soup) or even tacos made in true Mexican style (soft tortilla, meat, onions, cilantro and salsa).

If you’ve never been there before, you may want to start at Herby’s inexpensive lunch buffet. There, you can sample a variety of dishes—so you’ll know what to order when you return for a full dinner, perhaps over a top-shelf margarita or glass of sangria.

“I have many customers who say to me, ‘Why did it take me so long to try something different?'” said Marroquin. “And then they want that same dish, over and over again.”

Herby’s El Mexicano Restaurant

720 Main St., Harrisburg (Bressler)

717-939-0624

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How Fiber Can Help Fight Diabetes

Diabetes is a life-long disease in which your body cannot properly use food for energy.

Individuals with diabetes experience high levels of sugar in the blood. The disease can be caused by too little insulin (a hormone produced by the pancreas to regulate blood sugar), resistance to insulin or both.  Diabetes—particularly Type 2 and childhood diabetes—is on the rise. This complicated, yet manageable disease often is associated with higher rates of infections and hospitalizations for unrelated illnesses and surgeries. It also can affect pregnancies, cardiovascular health and everyday lifestyles for you or your family.

For people with diabetes, keeping blood glucose as close to normal as possible is the best way to avoid or delay complications of the disease. Preventing these health complications requires not only medications and an ongoing relationship with a healthcare provider, but also day-to-day self management.

Diet is a big part of controlling diabetes. But can you really enjoy what you eat and manage your diabetes successfully? Absolutely—better health doesn’t have to be bland!

Fill Up on Fiber 

Dietary fiber is the indigestible portion of plant foods. Fiber-containing foods include all fruits, vegetables, whole grains, nuts and seeds. The benefits of a high fiber diet are many. These benefits include:

  • Stabilizes blood sugar
  • Improves cholesterol
  • Helps with feeling of fullness
  • Improves blood pressure
  • Improves digestive health
  • Reduces risk of certain cancers

Good sources of fiber include:

  • Fruits and vegetables
  • Breads, crackers, cereals and pastas made with whole grains, such as, whole wheat, whole rye, corn, barley, oatmeal, brown rice, bulgur, amaranth, buckwheat and quinoa
  • Beans such as kidney, black, navy and lima, chickpeas, split peas, lentils; hummus
  • Snacks such as nuts, seeds, popcorn, edamame and toasted soybeans

It is recommended that most adults consume 25 grams of dietary fiber each day. Check the Nutrition Facts on the label for fiber content. Look for foods with at least three or more grams of fiber per serving. Make sure you drink plenty of fluids, 6-8 cups per day.

 

Sample High Fiber Menus

Breakfast                               Fiber Grams              Breakfast                   Fiber Grams

1/3 cup Fiber One® cereal      12                                1 cup cooked oatmeal     6

1 medium banana                    3                                  ¼ cup raisins                   3

1 cup milk                               0                                  1 cup milk                       0

Lunch                                                                         Lunch

2 slices whole wheat bread     4                                  2 cups lentil soup           3

2 ounces turkey                      0                                  1 whole wheat roll          3

1 teaspoon mayonnaise          0                                  1 teaspoon margarine      0

3 slices tomato                                    1                                  1 medium apple              4

1 small pear                             3                                  water                               0

1 cup milk                               0

Dinner                                                                       Dinner

4 ounces fish                           0                                  4 ounces chicken breast   0

1 medium baked potato          4                                  1 cup corn                        6

1 tablespoon sour cream         0                                  ½ cup green beans            2

½ cup steamed broccoli          3                                  1 cup strawberries           3

¼ cantaloupe                           2                                  1 cup milk                        0

water                                       0

 

PinnacleHealth System was the first diabetes program in Pennsylvania and one of only 20 nationwide to attain The Joint Commission award for its disease-specific care certification for Advanced Inpatient Diabetes management.

Through education classes, support groups and programs dedicated to all forms of diabetes, as well as established guidelines for administering insulin, PinnacleHealth is helping patients with diabetes improve their health.

PinnacleHealth’s team of physicians, nurses and educators work together to offer specialized education programs addressing areas such as diet, exercise, monitoring bloods sugars and the importance of taking medications.

PinnacleHealth also offers programs specially designed for unique ethnic groups, such as African-Americans, Hispanics and Vietnamese. Diabetes educators develop culture-specific educational materials to help improve diabetic care and decrease emergency visits and hospital admissions rates.

For more information and resources about controlling diabetes, visit pinnaclehealth.org or call the PHoneLine at (717) 231-8900.

SIDEBAR

Could you have diabetes?
Below are some common warning signs:

  • Thirst
  • Excessive urination
  • Extreme fatigue
  • Blurred vision
  • Delayed healing of wounds
  • Skin infections
  • Impotence
  • A change in weight

If you notice any of these symptoms, discuss them with your family doctor.

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