Homegrown Happy Valley

As a busy student I’m always looking for ways to relax. But I lack the time and money to really spoil myself. I almost gave up on finding something until my roommate introduced me to a new type of free yoga taught by instructor Laura Mills at Yoga in State College.

Kirtan is the meditative practice of singing different mantras over and over again to stretch the voice muscle. In fact, that’s the only muscle that gets a workout; you don’t move at all, so flexibility isn’t a factor. The idea is that repeatedly singing these simple Sanskrit phrases eliminates thoughts of exams, kids, money, and anything else that’s on your mind.

It’s hard to leave a party these days without someone making reference  to their “CSA” or “farm share.” If you’re thinking about joining the trend, now is the time. The ground is thawing, leaves are sprouting, and farms are gearing up for their busy season.

So what’s it all about? CSA is short for Community Supported Agriculture. As the name implies, locals support the farm by buying “memberships” that give them a share of the weekly or bi-weekly harvest. That means signing on for the ups and downs of agriculture, whether it’s a bumper crop of butternut squash or a dearth of strawberries.

For many in Happy Valley, Shaver’s Creek Environmental Center’s Maple Harvest Festival marks the real start of spring. This annual celebration of sap rising, which takes place this weekend, will once again herald the start of longer, warmer days.

The main attraction is the all-you-can-eat pancakes—well, actually, their syrup, but what’s one without the other?  Over two days about 10,000 pancakes are consumed, estimates Laurie McLaughlin, the festival organizer. For an additional fee, you can add local organic sausage to your plate;  it tastes just as good as the pancakes when doused with Pennsylvania maple syrup. The Penn State Sustainability Club provides the sausage, which is from Brenneman’s in Huntington, while the syrup comes from Wagner’s Maple Sugar Camp southeast of Pittsburgh.

My daughter is fearless when it comes to most everything.  And that makes me incredibly fearful.

With the summer months (hopefully) arriving soon, my biggest source of concern is the water.  Whether it’s Spring Creek, our neighborhood pool or even the deep end of the bath tub, safety is my priority.

So I’m pretty excited about  Infant Swim Resource (ISR), which is new to State College.  Kristen Stahl Sharp, with the help of a local family that has been impacted by the tragic drowning of a child, decided that this area could use the service and skills ISR provides. Sharp and ISR Master Instructor Tanja Bacigalupi are teaching children life-saving skills to use if they fall into water without an adult around to save them.

Gary Landon, owner of Roly Poly (107 E. Beaver Ave.), has stopped making donations to non-profits. The small business owner simply can’t afford to be charitable in the midst of the economic crunch.  

 THON, however, is the exception. And the reason is very personal. 

One evening in December 1996, Landon’s wife rear-ended another car after skidding on ice. After Gary’s five-year-old stepson, Nate, began experiencing severe stomach pains, he was rushed to Mount Nittany Medical Center. Apparently, the seat belt had punctured Nate’s colon during the crash. The doctors repaired his colon, but discovered a small tumor during the surgery. Within a few days specialists diagnosed neuro-blastoma, a common childhood cancer. 

How much chocolate are you making?

Right now we are going through anywhere between 1,000 to 1,300 pounds of chocolate each day.

Do you enjoy this season, or is it overwhelming?

I love seeing everyone walk out of here with a smile on their face.

What’s your favorite item?

I love all of it. And I love seeing all of it go out the door.

You must get some interesting insights into relationships this time of year.

Hoo Do You Love cookies

Do the dark and dreary days of winter have you feeling down?  Order some sugar cookies from Flour Box Bakery and you’ll have something to smile about.

Anne Yorks, owner of Flour Box Bakery, prides herself on her fun, whimsical cookie designs.  She started the business in 2007 after becoming a stay-at-home mom. Her passion for baking flourished, and she soon realized she could have her “cookie” and eat it too.

Anne makes cookies for all occasions, including princess-themed birthdays (she made pink tiara cookies for my daughter when she turned 3). Speaking from experience, her cookies taste as delicious as they look.

Check out our new promotional video put together by one of our interns. Get a taste of what Homegrown Happy Valley is all about, as well as our goals for the future.

This week, Pennsylvania foodies are hitting the classroom. The Pennsylvania Association for Sustainable Agriculture’s 19th Annual Farming for the Future Conference began Wednesday, with workshops on everything from composting to rebuilding our local food system. We spoke to Kristin Leitzel Hoy, Conference Program Coordinator, about the event’s significance.

Can you put the conference in the context of the local food movement?

Want to get creative this Valentine’s Day? Talk to Janet Robinson, creator of The Piper’s Peck. Her small business makes delicious alternatives to chocolate and candy hearts: jams, jellies, salsa and fudge with a kick from her homegrown hot peppers.

I don’t even like really spicy food, but I’m hooked on Robinson’s products. Her delectable peppery fudge reminds me of Juliette Binoche’s character in Chocolat serving hot chocolate spiked with chili pepper. Her Raspberry Chipotle jam turns my PB&J into a sophisticated sandwich. And her Hot Pepper Jelly is my new favorite snack food—I prefer it on crackers, with or without cream cheese.