august 2014 t&g

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Inside: Q&A with PSU President Eric Barron • Winners from SCASD’s Creative Expressions contest

If It’s happenIng In happy Valley, It’s In town&gown

Lanny sommese has influenced graphic designers around the world with his works and his teachings

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1 - Town&Gown August 2014

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Town&Gown is published monthly by Barash Publications, 403 South Allen Street, State College, PA 16801. Advertising is subject to approval of the publisher. COPYRIGHT 2014 by Barash Media. All rights reserved. Send address changes to Town&Gown, 403 S. Allen St., State College, PA 16801. No part of this magazine may be reproduced by any process except with written authorization from Town&Gown or its pub-lisher. Phone: 800-326-9584, 814-238-5051. FAX: 814-238-3415. Printed by Gazette Printers, Indiana, PA. 20,000 copies published this month, available FREE in retail stores, restaurants, hotels and motels & travel depots. SUBSCRIPTIONS and SINGLE COPIES: $45/1yr; current issue by 1st-class mail, $10; back copy, $15 mailed, $12 picked up at the T&G office. townandgown.com

August Features 28/12 Months of GivingTown&Gown’s yearlong series continues with a look at Community Help Centre • by Steven Lynch

30/Creative Expressions: How Has A Teacher Opened Your World?For the fourth consecutive year, the State College Area School District held its “Creative Expressions” contest asking students to express their thoughts on how a teacher has impacted their lives

36/Opportunity and Happiness in Happy ValleyOur humble region attracts its share of immigrants who have come from all corners of the world to find success and a new place to call Home • by Savita Iyer-Ahrestani

44/Designing the Perfect CareerLanny Sommese has influenced graphic designers around the world with his works and his teachings as a professor at Penn State. While he may be retiring, he’s not through making his mark on creating imaginative images • by Lori Wilson

52/Taking ChargeAs Penn State’s new president, Eric Barron is addressing some big issues early in his tenure as he looks to guide the university out of the turmoil of the past few years and into the future • by David Pencek

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Cover photo by John Hovenstine

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To contact us: Mail: 403 S. Allen St., State College, PA 16801 Phone: (814) 238-5051, (800) 326-9584 Fax: (814) 238-3415

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We welcome letters to the editor that include a phone number for verification.

Back issues of Town&Gown are available on microfilm at Penn State’s Pattee Library.

PublisherRob Schmidt

FounderMimi Barash Coppersmith

Editorial DirectorDavid Pencek

Creative Director/PhotographerJohn Hovenstine

Operations Manager/Assistant Editor Vilma Shu Danz

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InternsSarah DeSiderio, Steven Lynch (Editorial)

Town&Gown August

A State College & Penn State tradition since 1966.

Departments 8 Letter From The Editor10 Starting Off 20 On Center: Brian Stokes Mitchell sings show tunes in autumn concert at Eisenhower Auditorium22 About Town: Centre Region Senior Center has plenty to offer older population24 Health & Wellness: State College teachers use new program to take away stress in the classroom62 This Month on WPSU64 Penn State Diary: Lamenting the loss of handwriting classes from school curriculums 67 What’s Happening: A Chorus Line, State College Brew Expo, Grange Fair, and Penn State women’s volleyball highlight this month’s events78 On Tap: Straub Brewery continues its tradition of brewing quality beers, with an occasional innovation83 Taste of the Month/Dining Out: Callao Cafe and Market offers a little something for everyone96 Lunch with Mimi: Program director of Penn State Hershey Family Medicine residency program at Mount Nittany Medical Center sees many regional benefits to joint venture106 State College Photo Club’s Winning Photos108 Snapshot: New State High football coach looks to continue family and team traditions

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• Don’t be afraid to stand out a little. In the grand scheme, it certainly wasn’t the biggest thing in the world to be different about, but, in my classes during my early grade-school days, I was the only Dallas Cowboy fan — and everybody knew it (mainly, because I liked to wear Dallas Cowboy shirts). So, when the Cowboys lost a game on Sunday, I knew I was going to hear about it from everyone on Monday — all in good fun, of course.

• Don’t worry if you’re still trying to figure out what you want to do with your life as you enter your senior year of high school — or even after you graduate from high school. I didn’t have my career epiphany until my senior year when I started writing for the school newspaper.

• You’ll have a day here and there that may seem like the worst day of your life. Chances are, they aren’t, so don’t give them more worry than they deserve.

• The best teachers will be the ones who don’t teach strictly from textbooks. They will engage and inspire you, and get you to think about rather than recite what you are learning.

• Finally, before you know it, you’ll be putting on you cap and gown and preparing to graduate, so appreciate the people you meet (whether they become friends or not), the time you have, and the opportunities presented. Actually, that’s a lesson for school and life.

David PencekEditorial [email protected]

The month of August represents both a sad and exciting time — and it’s for exactly the same reason. It’s back-to-school month — which, of course, means end

of summer (sad) but new beginnings for students attending local schools — and those popular back-to-school sales (exciting)!

Since I haven’t been a student in a few years — well, maybe more than a few — it’s been awhile since I had any emotions about a new school year starting. That’s changing this month with my oldest son about to begin kindergarten. The first day of kindergarten is almost at the pinnacle of the dichotomy between sad (your child is growing up too fast, how will they handle a school with new people, etc.) and excitement (your child is beginning their educational career full of opportunities, and they may discover what they want to be, etc.).

As the day quickly approaches when I’ll be sending my son off to school for the first time, I tried to remember some of the lessons I learned during my grade-school days. I came up with a few:

• Don’t be afraid to sit next to someone on the school bus whom you don’t know. I hated riding the school bus, but one year while I was still in elementary school, I sat next to a special-needs girl named Brenda, who was older than I was. She was the nicest person I ever met on the school bus, and we had some great talks. She made those rides more enjoyable.

School Days Are Here Again

letter from the editor

Lessons to share before children embark on their academic careers


The name Childhood’s Gate was inspired by a line in Penn State’s Alma Mater — “When we stood at childhood’s gate …”

Throughout the garden, plantings featuring native Pennsylvania species create a natural setting and illustrate the biodiversity of plant life in the region. The garden also includes natural limestone and sandstone boulders and walls evoking the local landscape and telling the story of the area’s geologic history.

“A lot of learning takes place indoors, through technology, and we often neglect the outdoors as a learning opportunity,” Linda Duerr, coor-dinator of children’s educational programs at the arboretum, said in a press release. “We should take advantage of it as often as we can. The children’s garden offers that opportunity to children — it offers freedom to explore naturally, a place to wander and wonder.”

Lift for Life breaks recordPenn State Uplift-

ing Athletes raised a record $140,000 at its annual Lift for Life event in July. The effort brought the 12-year total to nearly $1 million to benefit the Kidney Cancer

Association.More than 100 members of the Penn State

football team participated in the event, held July 12 at the Penn State Lacrosse Field. The competitions included a 225-pound bench max, dead lift, sled push, tire flip, tug run, and tug of war.

“It’s something we take a lot of pride in and really enjoy doing,” junior linebacker Ben Kline said in a press release. Kline is president of Penn State’s Uplifting Athletes Chapter. “It’s a great opportunity for us to give back, and the players get behind it. We’re nearing the $1 million mark raised for kidney-cancer patients and their families. That’s a huge tes-tament to what we do here at Penn State and how seriously we take giving back to others.”

Contributions for 2013-14 will be accepted through September 30. To donate, visit give .upliftingathletes.org/psuliftforlife2014. T&G

What’s New

starting off

Hartswick honored

A port ion of Route 45 in Centre County was renamed the Sgt. Adam Hartswick Inter-change. Specifically, the renamed portion will be from the inter-section of Route 26 to US Business Route 322 in Boalsburg.

In May 2013, while deployed in Afghanistan, Hartswick, a State High graduate, rushed to the scene of an explosion that killed four US service members and was critically injured after stepping on an improvised explosive device. He lost both of his legs after stepping on an IED after aiding a wounded soldier in the incident.

In a press release, State Representative Scott Conklin said of Hartswick and the renaming of the road, “As a trained combat medic the lives of others come first. In doing so, he also saved his own. This is a testament to what this young man is made of. … This is the smallest token of appreciation but a large reminder for every passerby of what a true hero is.”

Conklin said the Department of Transportation will be required to place signs at various loca-tions identifying the designated section of the road as the Sgt. Adam Hartswick Interchange.

Childhood’s Gate opensI n m id - Ju l y,

the Arboretum at Penn State o p e n e d t h e C h i l d h o o d ’ s Gate Children’s G a r d e n . T h e garden is designed for children ages 3 to 12, and for families.

Hartswick participated in the coin toss of last season’s Penn State vs. Purdue game.

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Allie GoldsteinAllie Goldstein, a second-year

doctoral candidate studying higher education, became the governor-appointed student member of Penn State’s board of trustees. In the spring, a Student Trustee Selection Committee

recommended Goldstein and forwarded her name to Governor Tom Corbett, who formally nominated her for the role.

Goldstein, of East Rockaway, New Jersey, holds a graduate-research assistantship in the higher- education program. She serves as managing editor for the Higher Education in Review, and is the Gradu-ate Student Association delegate for the College of Education and representative for the Faculty Senate Committee on Library, Information Systems, and Technology.

In a press release, she said she sees her new role as complementing her doctoral pursuits because she is passionate about student development.

“I was really surprised and quite honored to find out the students had selected me as someone they trusted to serve in this capacity,” she said. “I look forward to the opportunity to continue to represent the student voice on the board.”

Penn State DeansIn the past few months, Penn

State has named two new deans — Marie Hardin as dean of the College of Com-munications and Richard Roush as dean of the College of Agricultural Sciences.

Hardin had been the associ-ate dean for undergraduate and graduate education and professor of journalism in the College of Communications. She joined Penn State’s fac-ulty in 2003. She succeeds Doug Anderson, who had been dean for 15 years.

Roush, whose appointment begins October 1, had been

dean and a professor at the University of Melbourne’s Melbourne School of Land and Environment in Aus-tralia. He replaces Bruce McPheron, who left Penn State in 2012. Barbara Christ has served as interim dean. T&G

People in theCommunity

Arts Festival WinnersA few local artists won

awards at this year’s Central Pennsylvania Festival of the Arts, which ran July 9-13.

Photographer Pat Little of Philipsburg received an Award

of Excellence. In the banner competition, Marty Edmunds of Boals-

burg won in the Professional Class for “Festival Wow!” Joanie Eyster of State College won second place for “Soaring,” while Kristin Ziegler of Centre Hall was an honorable mention for “Trunks and Tails.”

In the General Class, Donna Queeney of State College won first place with “Universe of Galaxies.” Dianne Kenna Carter of State College won second place for “Bandit Tribal Giraffe,” while Beth Bomber of State College was an honorable mention for “Jellyfish.”

Richard Roush

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For the last 10 years, Tawni O’Dell has made her home in Happy Valley. In addition to being a New York Times bestselling author of four novels, she has seen one of those novels, Back Roads, recognized as an Oprah’s Book

Club pick as well as a Book-of-the-Month Club Main Selection. The book also is being developed for a movie, which O’Dell wrote the screenplay for, and she hopes filming will begin this year.

Born and raised in the coal region of western Pennsylvania, O’Dell writes about those coal towns and regions in her books.

On August 19, she will release her latest novel, One of Us. She describes it as a literary thriller featuring a forensic psychologist forced to face his own demons and those of the vanishing coal town where he grew up. O’Dell took some time to discuss her new book and other topics with Town&Gown.

T&G: What has been your grea tes t accomplishment?

O’Dell: I think for me, it is that I’ve been able to write novels, get them published, and have them be well received. You don’t realize when you first start out that after all the glory fades away, it’s a tough job. You have to keep plugging away at it. The fact that I have five published novels is my greatest accomplishment. I continue to make a career of being a novelist, and I am proud of that!

T&G: What is the the storyline for One of Us, and how did you come up with the idea for it?

O’Dell: My main character is someone struggling with leaving his small town because he felt like he didn’t fit in. He went to the big city and felt this tug back home, so he decided to come back

Q&A to his small town and try to work out his feelings. This is an ongoing theme in my book as well as my own life. The Molly Maguires are also an inspiration to me for my ideas. I am always fascinated with their story, so I tend to use a fictionalized version of them in my books.

T&G: What would you say is your mission as a writer?

O’Dell: I’ve been trying to show the world the area I come from, and show the truth about it — the good and bad. I want to represent it in a positive way without sugarcoating it. As a writer you have to be truthful with your readers. So I guess to show people where I come from would be my mission.

T&G: Who or what inspires your work?O’Dell: I have been writing since I was a kid

and have also always been an avid reader. I can’t imagine life without reading, so I think the combination of loving language, being a storyteller, and loving books is what inspires me to be a writer.

T&G: How long have you been a professional writer?

O’Dell: I went to journal ism school at Northwestern University and started writing right out of school, but my first novel was published in 2000, so that is when I would say I became a professional writer. I tried to have five novels published prior to that, and all of them were rejected, so I’m a good example of how you have to keep trying and persevering.

T&G: What are some of your favorite books/authors?

O’Dell: I have eclectic taste. I like to read books similar to what I tend to write about. They usually involve dysfunctional families, history of towns, etc. I like southern writers such as Flannery O’Connor and Truman Capote, after whom my dog is named. I also love Irish writers as well, such as Frank O’Connor and Edna O’Brien. But it is all usually similar to what I like to write about, which I think is a typical thing for writers. T&G

O’Dell will hold an author talk and book signing at Webster’s Bookstore and Café in State College at 7 p.m. August 28. For more information on O’Dell, visit tawniodell.com.

Q&A with author Tawni O’DellBy Sarah Harteis

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August1987

“Ag Progress: Having a Field Day” looked at the history of Ag Progress Days, including when Rock Springs became the event’s permanent site in 1976. Joe Harrington, who was the event’s general manager at the time, said of Rock Springs, “It’s centrally located in the state and it’s close to University Park — a clear advantage for Penn State faculty, staff, and extension personnel. … And we’ve been able to attract more exhibitors to a permanent location, not just from the state, but from all over the country.”

1998“College Avenue: Not Your

Average Main Street” showed all the changes downtown State College’s main road has seen over the years. Sidney Friedman, who owned “sizable amounts of downtown real estate,” said, “Nostalgia is a very marketable product, and I try to keep my properties looking the same as people remember them. The street-level facades have changed, but the old houses are still there.”

2010Town&Gown marked the

65th anniversary of the end of World War II with “Stories to Be Told.” Gerald Russell, who fought at Iwo Jima and who died earlier this year, said, “I consider myself very fortu-nate to be involved. In war, there are a lot of heroes. … There are many individuals who within them-selves did an act which can be considered heroic but there were no witnesses to it. They just did it on their own. There are many, many stories.” T&G

Looking BackCentre County history through the pages of Town&Gown

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And visit our Facebook site for the latest happenings and opportunities to win free tickets to concerts and events!And follow us on Twitter @TownGownSC.

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This Month Ontownandgown.com

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Inspired by classic albums of the American Songbook created in the 1940s through the 1960s, Mitchell and pianist Tedd Firth made the recording the old-fashioned way — no overdubs, just a singer and a musician recording together in the same room.

“One of my favorite recordings from that time was an album of standards by Tony Bennett and the late great pia-nist Bill Evans,” Mitchell relates. “… Each time I listen to it, I seem to hear those old songs in a fresh, new way. I’m amazed by the intimate relationship of singer and song, and the beauty, sim-plicity, and depth that comes from say-ing most with the least.”

Mitchell brings that simple authen-ticity to the stage in a concert of songs from shows such as Company, Camelot, Porgy and Bess, Sunday in the Park with George, and Les Misérables.

The singer started working with Firth for a Carnegie Hall solo concert about seven years ago. He was so im-pressed with the pianist that they’ve collaborated regularly since.

“We seem to hear, feel, think, eat, and breathe music in a similar way,” Mitchell observes. “I like to tell myself that he is the pianist I would have be-come had I stayed as dedicated to that instrument as I am to singing.” T&G

Lynn Sidehamer Brown and Kimberly Watkins sponsor the Eisenhower perfor-mance. Tickets for the concert and other Center for the Performing Arts 2014-15 music, theater, and dance presentations are on sale. Visit cpa.psu.edu or phone (814) 863-0255 for information.

John Mark Rafacz is the editorial man-ager of the Center for the Performing Arts at Penn State.

on center

A critic for the New York Times calls Brian Stokes Mitch-ell, who performs Broadway show songs in his Center for the Performing Arts at Penn State concert debut on Friday, October 17, “the last leading man.”

While his career has involved extensive work in televi-sion and film — including a seven-year stint on Trapper John, M.D., guest appearances on Frasier and Glee, a costarring role opposite Angela Bassett in Jumping the Broom, and an extraordinary performance of the song “Through Heav-en’s Eyes” for The Prince of Egypt soundtrack — Mitchell’s greatest achievements have come in character and in concert on the stage.

“Mr. Mitchell commands a singularly thunderous bari-tone,” writes a New York Times reviewer. “Few other Broad-way baritones have such vocal resources.”

Mitchell earned a Tony Award for best actor in the 2000 revival of Kiss Me, Kate. He also garnered Tony best-actor nominations for the musicals Man of La Mancha and Ragtime, and for the play King Hedley II.

In his Simply Broadway performance at Eisenhower Au-ditorium, based on a recording of the same title that USA Today chose as one of the best albums of 2013, he performs songs from memorable musicals.

By John Mark Rafacz

Broadway BaritoneBrian Stokes Mitchell sings show tunes in autumn concert at Eisenhower Auditorium

Broadway star Brian Stokes Mitchell performs at Eisen-hower Auditorium for the first time October 17.

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Center has plenty to offer older population By Nadine Kofman

Seniors Stay Activeabout town

It’s hard to beat the lunch price (donation) for 60-year-olds and older at the Centre Region Senior Center (or any Centre County senior center): $1.25. The 50-somethings pay $3.51, offsetting costs even more. Hardly gourmet fare and — although presentation makes you feel like you’ve returned to a school cafeteria — it’s still a happy and filling find.

I’ve eaten there before a yoga class, which I used to take from center director (1986 to 2009) Barb Lindenbaum (now gone but remembered fondly as sort of a drill sergeant). Sub-sequently, cheerful practitioners were hired.

Yoga is one of 20 courses offered at the 1,500-foot, multi-room center (five activity rooms — including a weight room, a display foyer, an office, nearby restrooms), located at 131 South Fraser Street, on the street level of the Fraser Street parking garage in downtown State College. (Exiting drivers who remember to get a coupon park free — an unnecessary step for Center County Transportation van riders.)

About 140 belong to the center, operated by the Centre Region Parks and Recreation department in cooperation with the Centre County Office of Aging. Members’ ages are 55 and older. At the moment, the oldest member is a 100-year-old pinochle player, Ernie McChesney.

On August 1, interested 55-plusers from all county senior cen-ters will break bread at an annual picnic in Bald Eagle State Park.

On a recent Monday visit to the Fraser Street center, the kicks and twists by a Healthy Steps exercise class were in the main activity room. After lunch, it held a bridge foursome; more groups have come. In the next-door activ-

ity/lunch room, this and that were happening: a mixed group awaiting lunch chatted, two members were at computers, Rummikub from the table-game larder (computer games also are popular) was waiting for the next player, one fellow sat quietly and sipped coffee.

After moves, a smiling Healthy Steps member remarked, “I social-ize, exercise — exercise keeps me healthy.” For six years, Mildred Meder, 83, has been attending class twice a week but, “If I could come here every day, I would.”

When Loretta Waslohn, 94, comes, “There’s always something going on.”

Adjacent to the Crafters Boutique, rehearsal music from the Second Winds Jazz Band was heard. Line dancers lined up next. The Paul Carney Banjo Band comes on a different day.

Among the activities housed is an OLLI (Osher Lifelong Learning) course. Once a week, there is an open artists studio, also a book-dis-cussion group meets monthly through Schlow Centre Region Library. (I re-ceived permission to do two column interviews there.)

“We’re open to suggestions,” says Carol Clitherow, the center’s staff as-sistant for 10 years. The 65-year-old Albany, New York, native commutes from near Colyer Lake. Previously, Clitherow was a children’s librarian in Readington, New Jersey. She and husband, Mike, followed daughter, B.J., to Penn State, and stayed. “We liked the area.”

The most popular courses, she says — besides Healthy Steps — are Chair Zumba, Healthy Tai Chi (held “out-side when the weather’s nice”), and Medicare 101. The new Belly Dance for Fun and Fitness course had faithful summer adherents and will begin again September 25 at 11 a.m.

Mount Nittany Medical Center will supply two new courses: Better Hearing and the Role of the Hospitalist (I think

Belly Dance for Fun and Fitness is a new course at the Centre Region Senior Center. Led by Sue Lembeck-Edens (second from right), students (from left) Jan Wuest, Dotti Zembower, and Louise Victor enjoy the recent first course.

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that’s your hospital physician).There also are excursions — from familiar su-

permarkets to the surprising. This fall, “If the col-ors are beautiful, we may go to the Elk Country Visitors Center” in Elk County, Clitherow says.

On October 8, there is a possible trip to Green Gables Restaurant and the Mountain Playhouse in Jennerstown. For both members and non-members, this one has a healthy price tag.

Nearby, there were trips this summer to Cen-tre Furnace Mansion, the one-room Boogersburg School, and the Arboretum at Penn State.

Before, in membership, notes Clitherow, “We were at a low point, but we’re on the way back up,”

Cindy Stahlman, age 55, has been in charge of the center for the past seven months. Now making her home near Zion, the Mifflinburg na-tive had been director of social services at River Woods Nursing Center, Lewisburg, for 14 years. Being closer to her mom, Ann Stahlman of Pleasant Gap, dictated the move. Cindy misses her job but gets satisfaction at CRSC.

“We have an open-door policy,” she says. “If anybody wants to join in, fine.”

She’s upbeat about being able to offer new courses, pointing to one in particular, the in-progess Genealogy Club, which began in July. It

will continue August 20 at 12:30 p.m.; the third and last class, September 25. Mary Evans, who leads a genealogy club, is the teacher.

Yearly, the center’s output is 1,400 sessions. Says Ron Woodhead, the head of Centre Region Parks and Recreation, “A lot of neat stuff goes on.”

Under the Council of Governments, the senior center was born in the basement of the Christian Church, Easterly Parkway and Wil-liam Street, in 1975 — it was open only three days a week. CRPR was then headed by Bob Ayer; the then State College Senior Center by Susan Tate. Between Tate and Stahlman were Lindenbaum, Virginia Shawley, and Elizabeth Plozner. With construction in 1986 of the Fraser Center, the senior center moved downtown.

Its lease, says Woodhead, will expire in 2017 and it will move again — to a “less congested” spot.

Looking to better the center’s finances now, Stahlman and Clitherow are talking about fall fundraisers, including a garage sale. Maybe it’s time to pass on extra towels or unused kitchen gadgets. I’ll see what I have. T&G

Nadine Kofman is a native Centre Countian and

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State College teachers use new program to take away stress in the classroom

By Bill Zimmerman

A CALMing Approachhealth & wellness

You learn a lot by breathing through one nostril.For teachers at Park Forest and Mount Nittany

Middle Schools, that activity and other contem-plative practices taught that a sense of calm could be found in the classroom. That by focusing on your breathing — such as when covering one nos-tril, breathing through the other, and alternating for one minute — stress could be eased at a place often rife with anxiety — the classroom.

For 16 weeks, teachers at the two middle schools in the State College Area School Dis-trict voluntarily started their workdays early to participate in the CALM (Comprehensive Ap-proach to Learning Mindfulness) program, a yoga-based mental and physical workout com-prising breathing exercises, meditation, and other contemplative practices.

“A lot of us put ourselves kind of last on the list,” says Kim Kohler, who had been a sixth-grade learning-support teacher at Park Forest during the study. “Our [students] come first, our

families, our children. … So, I thought ‘Wow, this would be a great thing if I can pick up some tools to put in my toolbox to help me with my well-being and health.”

The study found that CALM low-ered diastolic blood pressure (the pres-sure in the arteries between heartbeats) and improved cortisol awakening response (CAR) among participants. The cortisol hormone assists with the brain’s fight or flight response, ac-cording to a newsletter given to participants. CAR peaks sharply in the 30 minutes after people awake, and steadily declines during the day. Chronic stress can disrupt that typical rhythm, and atypical pat-terns have been linked to heart disease and obe-sity, according to the newsletter. The teachers in CALM maintained a healthy CAR curve.

Teachers also reported feeling more in tune with their emotions, experiencing more positive emotions, and a better handling of distress and time pressures. They also felt less burned out, ex-perienced fewer symptoms of stress such as head-aches, and reported better success in classroom management.

“There are times when you have that inclina-tion to just react to a stressful moment, but I’m more mindful of that,” says Dana Ciciliot, a sev-enth-grade English teacher at Mount Nittany. “I kind of pause, I take that time to breathe, and then it just helps you reframe the situation, and refocus.”

The CALM study is one of several projects spearheaded by Penn State’s Prevention Research Center, where researchers are active in a burgeon-ing field of study on the power contemplative practices have in enhancing people’s well-being.

Many of these studies explore the effectiveness of practices promoting mindfulness — a height-ened sense of the present with a nonjudgmental acknowledgment of current emotions. It’s become a lifestyle with its own magazine, Mindful, and ce-lebrity endorsers such as actress Goldie Hawn and members of the Super Bowl champion Seattle Se-ahawks. Earlier this year, a Time magazine cover story explored “The Mindful Revolution.”

John

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Alexis Harris (left), who led the CALM program, does some exercises with Patt Campolongo, a seventh-grade teacher at Park Forest Middle School, and Kim Kohler, a former learning-support teacher at Park Forest Middle School who is now pursuing a doctorate degree at Penn State.


“There’s definitely a lot of enthusiasm,” says Alexis Harris, who led the CALM study. “There’s a lot of interest — a lot of people are really seeing the negative impacts of stress in their lives and wanting more effective ways to deal with that.”

The study aimed to understand how the physical and psychological stress endured by teachers impacts their work and home life, as well as if CALM can improve well-being, lower stress, and promote healthy living. During the 2012-13 school year at Mount Nittany and 2013-14 school year at Park Forest, the pro-gram offered teachers 20-minute sessions four days a week for 16 weeks.

“We know that by supporting teachers we’ll make impacts on students, as well,” says Harris, who completed her doctoral dissertation this summer in human development and family stud-ies. “If we want students to be happy in experi-encing healthy classroom climates, then you’ve got to support the teachers to effectively manage their stress and to have improved well-being.”

The aforementioned alternative-nostril breathing exercise provided a tool for teachers to use when they couldn’t focus, or felt nervous. Other tactics included taking a deep breath for

a count of three and exhaling for a count of four at stressful moments, as well as three deep belly breaths while focused on easing tensions in parts of the body.

Yoga instructors from Penn State’s department of kinesiology led the sessions, beginning with seated movements. Eventually teachers were given mats and introduced to other techniques.

In the final minutes, teachers took part in a directed meditation, focusing on areas such as mindfulness, gratitude toward coworkers, and loving-kindness toward themselves. Teachers concluded by setting an intention for the day such as being a better listener, taking note of emotional reactions, and slowing down.

Teachers received flashcards with tips and techniques so the CALM principles could be applied during the day. These “Personal Prac-tices” included instructions such as:• Sitting comfortably, practice loving kind-

ness for yourself and others. Set an intention to listen with compassion and respond with care.• At least once per day at work, take a moment

to practice contentment: I accept myself as I am. I accept this moment as it is. I choose to be content.• Reflect on those people and moments

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in your workday for which you feel gratitude. Embrace that feeling of gratitude, holding it in your attention.

“It really taught me how to appreciate and listen to students to help them,” says Patt Cam-polongo, a seventh-grade teacher at Park Forest.

A learning-support teacher for nearly 20 years, Campolongo says CALM triggered a “life-style change,” leading her to delve deeper into mindfulness. By staying calm in the classroom, she hoped to set an example for students, but she also had them play “I Spy” to encourage focus-ing, and to take a deep breath before tests.

Joseph Walker, a seventh-grade science teacher at Mount Nittany, says he was so relaxed while meditating that he’d fall asleep, starting the day feeling refreshed.

“That 20 to 30 minutes just kind of gave you a blank slate,” he says. “Whatever you’re think-ing about from the night before — it kind of put you at ease in terms of clearing everything out.”

CALM, he says, made him more aware of his emotional reaction during times of stress in the classroom. He tried to impart that same sense of perspective during Pennsylvania System of School Assessment testing, when he encouraged

students “to breathe, to stop and realize it isn’t the end of the world.”

The reach of CALM could expand as Har-ris eyes more opportunities to expel stress from teachers’ lives. She’s received inquiries from lo-cal and out-of-state schools seeking to partici-pate in similar studies. Also, Kohler left teaching at Park Forest to pursue a doctorate in special education at Penn State in the fall, and says she’d like to explore similar research.

Teacher testimonials, blood-pressure readings, and cortisol measurements make a strong case for the power of CALM, but perhaps the most telling feedback came from a teacher who didn’t partici-pate but noticed a new atmosphere in the teachers’ lounge, that sanctuary where teachers can vent.

“The [teacher] said, ‘Well it must be doing something good because lately in the teachers’ lounge I hear a lot less complaining about stress and lot more talk about how to deal with stress in a positive way,’ ” Harris says. “So, I thought that was great!” T&G

Bill Zimmerman is a writer/editor in Penn State’s news and media-relations office, as well as a free-lance magazine writer living in State College.

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(Editor’s note: This is the eighth of Town&Gown’s yearlong series profiling organizations, groups, and indi-viduals who do noteworthy work to help others — and who also could use your help in aiding those in need. Each month, you’ll have an opportunity to read about these people and organizations in our communities, and maybe be able and even be inspired to provide some help to them. If you have a suggestion for our “12 Months of Giving” series, e-mail [email protected].)

Since it began in 1972, Community Help Cen-tre has provided support and solutions to those seeking help in Centre County. Through educa-tion, training, and resources, it provides a unique method of guidance, a passionate stance on volun-teerism, and a vision for future success.

“We don’t point out what mistakes people were making. We don’t try to guide them to an answer. We give them information and education, we of-fer them empathy and compassion, and help them to make decisions regarding their own life,” says executive director Bonnie Tatterson.

She explains that what makes Community Help Centre (CHC) unique is that it was founded with values that continue today — it uses an edu-cational model of counseling where it does not

Community Help Centre provides variety of services and links to other organizations in county

By Steven Lynch

At the Center for Helping People

12 Months of Giving

diagnose, and, above all, it has extremely compas-sionate volunteers.

There is a misconception that CHC is just an-other service for Penn State students. The truth is that it is a service for all people and families in need across Centre County.

“We look for people who have a passion to contrib-ute,” Tatterson says. “Most of the time people come here because they want hands-on experience or they have been in the Penn State community and they see themselves getting ready to phase out, and they de-cide that they want to give something to the commu-nity now that they are not going to be in it anymore.”

Financially, Centre County United Way, Cen-tre Foundation, the American Association of University Women, and the Centre County gov-ernment support CHC.

Outside of the five paid full-time positions, CHC has anywhere between 30 and 50 volunteers deal-ing with a variety of issues such as mental health, homelessness, sexual violence, trauma, and drug or alcohol dependency. Each volunteer has completed the online application and gone through interviews among the entire staff. Once accepted into the vol-unteer training program, each person must complete 180 hours of unpaid classroom training in addition to 30 hours of supervised telephone training.

Gayle Beese, the program coordinator who moni-tors all volunteers and hotlines, explains that a variety of guest speakers from the State College Police Depart-ment, Alcoholics Anonymous, or the Centre County Women’s Resource Center come in during the training program to give speeches and advice should the vol-unteers ever encounter situations specific to their fields.

Each volunteer will commit more than 340 hours to the organization that strives to ensure that any client is a priority regardless of the situation and the time of day.

Amanda Gentzel, basic-needs case manager for CHC, says she thinks of the nonprofit as the hub for all Centre County helping agencies “because we have been around for so long and we have such a large staff that we are able to do things that no one else can do.”

CHC offers a wide variety of ways to get the community involved by offering numerous volunteer opportunities. Outside of the 340-hour commitment, CHC provides volunteering opportunities across the area by networking with local help organizations. It recently added a new volunteerism Web address (volunteersite.communityhelpcentre.com), which allows people to look for new volunteer opportunities.

Along with providing information and redirect-ing questions, CHC also offers off-hour services and emergency social-service needs through Commu-


Dar

ren

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t

nity Safety Net, which is a large collaboration with community nonprofit organizations.

In January, CHC moved into its new location, a house located at 401 South Fraser Street, with the ef-fect of providing a welcoming feel for their clients. The three-story house is owned by University Baptist and Brethren Church that, according to Tatterson, has been generous and a reasonable landlord because of its commitment to doing community work.

The house has multiple offices and rooms where clients can have sit-down meetings with the staff and volunteers, and no client is waiting to get the help they need. There also is a room on the third floor for volunteers to sleep in to ensure that some-one is available 24 hours a day, seven days a week.

The issues that each volunteer faces daily are life changing, and each volunteer has received something from their experience with CHC.

“By working with such an array of people and dealing with such different situations, it really gives you the ability to empathize with anyone, and I appreciate having that quality,” says Gentzel, who started volunteering in 2001 and became a full-time staff member in 2013.

Serving as executive director for four years, Tatter-son witnesses hundreds of extraordinary volunteers go through training, and watches their passions grow.

“I think that for many of our volunteers, they take this experience with them for the rest of their career and the rest of their lives,” she says. “That is one of the things I

am most proud of. Along with helping the community and the members in it who need assistance, we are also helping to shape a whole new generation of people who are going to go out there and do good things.”

While it is impossible to foresee what will happen in the coming years, or even the next phone calls that CHC will receive, staff members and volunteers feel prepared to tackle whatever will come their way in the future days

“One of the big things we have been trying to do is to get our name out there more. Even though we have been here for over 30 years, it seems that a lot of the times people just don’t know what we do or what we can do,” says office administrator Lauren Parker.

CHC has a Facebook page and a Web site where people can learn more about what it does, and they can check out other volunteer services in their areas.

“Our hopes are that we continue to get stronger and stronger, and that more and more people know about us, and more and more people feel like we are a resource that works very hard to collaborate with other services within the community,” says Tatterson. “I see us getting bigger and better. I think we have a model that works, and I think people want to be here, they want to work here, and I feel people have a posi-tive experience from being here.” T&G

For more information on Community Help Centre, visit communityhelpcentre.com.

Some of the people who help out and work at Community Help Centre include (from left) hotline volunteer Lara Bader, program coordinator Gayle Beese, executive director Bonnie Tatterson, hotline volunteer Jaclyn Mouras, and volunteer administrative assistant Tara Burkholder.


How Has A Teacher Opened Your World?

Creative Expressions


For the fourth consecutive year, the State College Area School Dis-trict held its Creative Expressions contest asking students to express “How Has A Teacher Opened Your World?” The contest was open to students in kindergarten through 12th grade.

Entries came in various forms, including essays, poems, posters, and illustrations.

The four winners were selected in June. They were:K-2: Isabel Olson, first-grade student at Gray’s Woods Elemen-

tary. She recognized her teacher, Colleen Sheehan.3-5: Hamna Ahmad, fourth-grade student at Gray’s Woods Elementary. She

recognized her teacher, Cynthia Vella.Middle School: Celia Graef, sixth-grade student at Park Forest Middle. She rec-

ognized her third-grade teacher, Kimber Hershberger.High School: Georgianna DeCarmine, 11th-grade student at State High. She

recognized her teacher, Robert Placky.“I feel that teaching is a humble act,” Placky, an art teacher at State High says.

“Our role is to share and give, not expecting anything in return. Georgianna sur-prised me and gave me something back — I feel honored to having inspired her.”

About her being recognized, Vella says, “It is an honor to be recommended by Hamna. She’s an amazing representation of what it means to be a contributing member of our classroom community.”

Hershberger says, “It is such an honor to be recognized by a former student, Celia Graef. Celia was a student in my class a few years ago when she was in third grade. I remember Celia as a very creative student who enriched our classroom community by sharing her ideas. … I feel very lucky to have a profession that I love. I enjoy going to school each day so I can learn and grow with my students. My goal as a teacher is to provide opportunities for my students to gain the skills they need to find answers to their questions and to use their creativity to show what they are learning. When I can sit back and watch all of my students engaged, excited, and talking about what they are doing and learning, I feel as though I am ‘doing my job’ well.”

Honorable mentions for each age group were:K-2: Mayra Briggs, second-grade student at Gray’s Woods Elementary, honor-

ing Shannon Stallings; Bella Delozier, first-grade student at Gray’s Woods Elemen-tary, honoring Kimberly Jo Bryan.

3-5: Riley Kauffman, third-grade student at Gray’s Woods Elementary, hon-oring Erin Diperna; Killian Kane and Sam Bell, fifth-grade students at Park For-est Elementary, honoring Rebecca Conner; Ryan Perks, Carter Salvato, and Alex McGuire, third-grade students at Gray’s Woods Elementary, honoring Cheryl Mc-Carty; Emma Reinhard, third-grade student at Gray’s Woods Elementary, honor-ing Todd Roth.

Middle School: Katie Bair, eighth-grade student at Park Forest Middle, honor-ing Ona Feinberg; Margo Novikov, sixth-grade student at Park Forest Middle, honoring Irwin Furmankek.

High School: Wyatt Kline, 10th-grade student at State High, honoring Brian Rowan.

Creative Expressions


Here are the winning entries for each group:How A Teacher Opened My World • by Isabel Olson

The teacher that opened my world is Mrs. Sheehan because at the beginning of the year I could not read very well. Now I can read Level Three with a little help.

I wrote the biggest and best story thanks to her.I am much better at math because Mrs. Sheehan

helped me, and I would not be the first-grader I am without help from Mrs. Sheehan.

And now I am ready for second grade.

Isabel Olson (right) and her teacher, Colleen Sheehan.

How A Teacher Opened My World • by Hamna Ahmad

Dear Mrs. Vella,Over all the days I have learned and been

taught by your wonderful teaching. I could not ask for any more. I learned many new things, not only have I learned educational things, I have also learned to never give up, be respect-ful, try your best, etc.

I had already known most of these things. However, now with your guidance, they will be in my mind forever.

Nobody is perfect in life. We learn from our mis-takes. Mistakes or challenges make us who we are.

John

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(3)

Darren W

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Hamna Ahmad (left) and her teacher, Cynthia Vella.


Everybody is different, such as from hair color to skin tone, however that does not mean we can’t be friends.

From the book Wonder that you read to us, it told us different perspectives of characters, but the main character is a kid named August who has a deformed face. From the book I learned that everybody is unique in their own way.

All the things that you have taught me this year are unforgettable. Thank you so much for all your help and effort.

Ms. Hershberger: A Teacher Outside of the Box • by Celia Graef

She opened up my worldShe taught by doing.

When my third-grade class was learning about JapanWe built a two-story-high structure to looklike a paper house,Learned to eat rice with chopsticks,Drank tea while writing poems, And read our tea leaves.

She would read classics to us outsideLike Charlotte’s Web,While other classes were inside taking notesAbout electricity.

In scienceWe studied the animal kingdom.We all made two life-size animalsFor me, a lizard and an elephant.She helped us create a jungle out of the classroomWith poles as treesAnd vines hanging from the ceiling.

In social studiesWe studied famous artists.We would imitate their art.For Georgia O’KeeffeWe painted vibrant flowers.For Vincent Van Gogh,Sunflowers with Popsicle sticks as paintbrushes.

She always had a fun activityAssociated with any and all topics.

Now I look backAnd think how she taught me to have fun with everything.To think outside of the boxAnd to make every experience a good experience.

Maybe one dayI will go to JapanOr become a famous artistOr go on a jungle excursion.

But whatever I doI will know that she was my inspirationAnd still is.

She is a teacher outside of the boxShe is irreplaceableTo me.

Celia Graef (right) and her teacher, Kimber Hershberger.


How A Teacher Opened My World • by Georgianna DeCarmine

In the beginning of the year I had to prove I was an artist. Since I am a photographer, I had to prove that I could truly embrace what it means to be an artist and to venture out of my comfort zone.

I soaked in everything that was taught each day. The one doing that teaching was Mr. Rob-ert Placky.

He guided each of us on a one-on-one basis to encourage and constructively critique our work. This inspired us and gave us motivation and tools we needed to create the unimaginable and build a portfolio that could truly be called our works of art.

I’m so thankful to have him as a teacher for the past three years before he retires in 2015. As the days wind down in this class, I know that I have proven myself to be an artist, thanks to Mr. Placky.

Thank you for all that you have done for State College High School and helping me real-ize my potential and unlocking the door to my future. T&G

Georgianna DeCarmine (right) and her teacher, Robert Placky.


We are the future!At SCASD, we recognize the value of strong interpersonal

relationships, responsive teaching and learning, high expectations

for all, and a welcoming and safe school environment.

State College Area School Districtwww.scasd.org


Opportunity

Our humble region attracts its share of immigrants who have come from all corners of the

world to find success and a new place to call Home

By Savita Iyer-Ahrestani

Happinessin&

HappyValley

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH


Photos by Darren Weimert


It is a truth universally acknowledged that America is a land of immigrants. For centuries, people — many of them with little or nothing to their names — have come to this country from all corners of the world, hoping to live their versions of the American Dream.

While most may head toward the big cities — New York, Los Angeles, and so on — Centre County has and continues to welcome a steady stream of highly talented and enterprising individuals from various countries who have made and continue to make their marks in the community in different ways.

And like every other immigrant coming into America, each of them has a story about how they came here, why they came here, and how they found success and their very own American Dream.

John Dimakopoulos, owner of The Original Waffle Shop

When John Dimakopoulos was 8 years old, Greece suffered a major earthquake. Many people in the affected areas lost their homes and had to stay in makeshift tents set up by the Greek military. American soldiers also were on hand to help, distributing food and aid, and “one of them gave me a package,” Dimakopoulos recalls. “He said, ‘This is for you.’ ”

The package held a pair of overalls — “nothing special, something a farmer would wear,” Dimakopoulos, 65, says. But more than the contents of the package, it was that act of giving that thrilled him and left a huge impression on his young mind.

He adds, “I wondered how these people can be so nice — I figured that America is the new world, the place where everything starts, and I said to myself ‘That’s it, I am going to America!’ ”

Some years later, when he’d finished high school, he set off on his journey to America.

But he got here far more circuitously than he’d anticipated.

“I learned from friends that you could leave Greece by working for the merchant marines,” he says. “Greece has a huge shipping industry that delivers merchandise all over the world, so I signed up.”

Unfortunately, though, the ship he was assigned to wasn’t going to America.

“We went to Venice first and then onto China,” he laughs, “and seven months later, I was back in Europe.”

Undaunted, he signed on with another company, and this time, he was assigned to a ship bound for the United States. That, however, didn’t solve the issue of actually getting into the United States, since

Happiness

Dimakopoulos, who came to America in 1966 with “barely $15 to his name,” now owns two Original Waffle Shops in State College, along with The Greek Restaurant.




sailors were given only one-day passes for being on land. But because he was young and adventurous and hell-bent on getting into America, he took a risk: When his ship, in need of sudden and urgent repairs, unexpectedly docked in Baltimore, he bolted.

It was 1966 and, with barely $15 to his name and knowing but a smattering of English, he boarded a train to New York City and somehow made his way up to the Bronx, where he had a Greek friend who owned a restaurant. After working there for a couple of weeks, he moved to Patterson, New Jersey, to work at another Greek diner. There, he met yet another Greek who had just opened his first restaurant in Wildwood on the Jersey Shore.

“He described the lifestyle in Wildwood, and I thought it sounded like fun, so I went down there to work for the summer,” Dimakopoulos, who is now a citizen of the United States, says.

During his second summer down at the shore, he fell in love — she was a waitress at the diner where he was working, and a high school graduate on her way to study at Penn State.

“She asked me if I wanted to go with her and I did, because I was young and I was in love,” he says.

Dimakopoulos had never heard of Penn

State or State College — “Actually, she didn’t even use those names, she said she was going to ‘University Park,’ ” he says — but within days of finding his way here, he knew he loved it.

“The cornfields, the wide-open land — they reminded me of my village back in Greece,” he says. “I said to myself ‘This is good, I want to stay here, I want to see if I can get a job here.’ ”

And get a job he did — once again through the tiny Greek diaspora that existed at the time in State College. After a stint at a local restaurant, he met the owner of the downtown locale that was to become home to State College’s very first Waffle Shop.

“I decided this town needed a good breakfast place and I would be the one to do it,” Dimakopoulos says.

In 1972, he bought the restaurant, and a few years later, he had not one but four Waffle Shops — three in State College and one in Bellefonte.

The years passed and, sometime along the way, he sold his restaurants in Bellefonte and downtown State College, and gave the moniker of The Original Waffle Shop to the two establishments he retained. And three years ago, he opened a Greek restaurant on North

Fatemi left Iran in 1978 and is now president of InnoGreen USA in State College.


Atherton Street, where “we pride ourselves on serving authentic Greek food made with the freshest of ingredients, many of which are imported directly from Greece,” he says.

There’s little doubt that The Greek Restaurant, as it is called, is set to become as much a State College institution as the Original Waffle Shop and Dimakopoulos himself. And his family — wife, Lisa; sons, John, Ryan, and Jason; and granddaughter, Cathryn — is right there working alongside him.

For the affable entrepreneur/restaurateur, who laughingly states that he’s “as Greek as they come,” State College and Centre County are home. But Dimakopoulos has always maintained close ties with his homeland because, he says, “As much as I love it here, Greece is my mother, and that’s how it is for all Greeks. We may move away from Greece, make it big in another country, but we’ll always go back to our mother.”

Mohammad Fatemi, president of InnoGreen USA

If Mohammad Fatemi, president of State College-based InnoGreen USA, hadn’t been on an Iranair flight out of Tehran, his country’s capital city, on December 23, 1978, he may never have come to America at all.

A professional soccer player and a university student at the time, he was well aware that changes were coming to Iran, that a great revolution destined to change the course of his country’s history was about to occur.

“For two years, we’d take classes and then they’d be canceled,” Fatemi, 62, says. “I was getting tired of that and many other things, and I decided it was time to leave.”

Actually, he was booked for a flight in early January 1979. But his friend worked for Iranair and had gotten wind of the fact that the December 23, 1978 flight would be the airline’s last for a while.

“She switched my ticket without my knowing, and she said, ‘If you’re going to go, this is your only chance, and if you don’t go, there are many others waiting to take your seat,’ ” he says.

So he got on the plane and arrived in the United States with a $2,000 cashier’s check ($1,800 of which went as tuition for the Ohio college he’d been accepted) and $200 in cash.

He hardly spoke English, and, in the aftermath of the Iranian revolution and rapidly deteriorating relations between America and Iran, it wasn’t easy being Iranian in America.

He took it all in stride, though, and forged ahead. To get by, he took on various odd jobs — cutting grass, washing dishes, working as a security guard — and as his English improved, he earned a license to both coach soccer and referee at soccer games. He took the Test of English as a Foreign Language (TOEFEL) that all overseas students are required to take, finished his undergraduate degree, and moved onto graduate studies in coal chemistry.

Then, he came to Penn State for a PhD in fuel sciences. Though they spent only three years here — living the impoverished existence that’s common to most graduate students — both Fatemi and his wife, Tamara, whom he met during his undergrad studies, loved the place so much they decided they would retire to State College.

“We had such a great time here — it’s such a

Fatemi says he and his wife wanted to return to State College because they “had such a great time here — it’s such a nice place to live, and we had so many wonderful memories from our time here."


nice place to live, and we had so many wonderful memories from our time here,” he says.

As it were, the Fatemis ended up moving to State College long before their retirement.

Mohammad had a hugely successful career working for companies such as AMOCO, BP, and the Saudi Arabian chemical company Sabic, in Texas and the Saudi capital Riyadh, respectively. But in 2004, when bombs hit residential compounds in Riyadh, they decided it was time to leave.

“I left my own country when chaos started, there was no way I was going to stay in Saudi,” he says.

Although they initially thought of living in Dubai, the fact that there was no space for their children in the American school more or less sealed the deal for the Fatemis: They would move to State College.

Ten years later, they still love the town and couldn’t think of living anywhere else.

Fatemi has companies registered in Dubai, London, and Montreal. He is deeply committed to growing InnoGreen USA, a company that offers environmentally greener and more efficient solutions for business- and personal-lighting needs.

“I personally believe that LED (light-

emitting diode) technology will change our lives the way the Internet did,” he says.

He became fascinated with LED products some years ago, and his firm has major clients in Dubai and the Middle East. Going forward, he hopes to start manufacturing LED products in State College, and he is working closely with the architectural- and electrical-engineering departments at Penn State, to be able to harness the very best of their talent.

Leila Akherati, owner of Leila’s Beauty Salon

The ancient Middle Eastern technique of creating perfectly shaped eyebrows using nothing but a piece of thread is an art form that’s difficult to learn and even harder to perfect.

In the State College area, there’s only one person who has mastered eyebrow threading — and that person is Leila Akherati, owner of Leila’s Beauty Salon in State College.

“I’ve tried to teach my employees but most of them have said it’s too difficult to learn and they give up,” Akherati, 39, laughs.

That’s understandable to a certain extent,

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since eyebrows are such an important feature and there’s a huge difference between simply removing fine eyebrow hairs and shaping a pair of brows to suit a particular face.

Akherati’s clientele, many of whom are from countries where eyebrow threading is a common practice, also are picky and trust only her able hand — and that means that Akherati has to warn her clientele whenever she plans to travel, which in turns makes “people rush to schedule appointments around my trips,” she says.

She learned the art of threading in her native Iran, where it’s commonplace, and she honed her skill by practicing on her mother, her cousins, and her friends. An accountant by training, she always had both a talent and a penchant for beauty — “I loved trying out new hairstyles and makeup” — and dreamed of parlaying that passion into a profession.

She got her chance when her husband, Mansour Solaimanian, took up a position in Penn State’s College of Engineering. But attending Empire Beauty School, where she studied cosmetology while taking care of her two very small children at the time wasn’t easy.

Akherati, who was born in Iran, has mastered eyebrow threading and owns her own beauty salon in State College.

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“We worked a crazy schedule where, as soon as [Solaimanian] entered the house, I would take off,” she says. “I had a few speeding tickets because I was driving so fast to get to class — they didn’t like it if you came late.”

Nevertheless, she pursued her dream, and after she completed her course, she went to work in a couple of different venues to gain experience.

“I wanted to get skilled in as many areas as possible, including being able to cut men’s hair and use clippers properly,” she says.

Then in 2008, while driving close to her Boalsburg home, she spotted a retail space to rent in Hills Plaza. Her dream of owning her own salon was about to come true.

It wasn’t easy at first, she says, and, in the first year, she just about made it through. But her accountancy training, along with the constant encouragement she received from husband, kept her going, and pretty soon word had spread that in Centre County someone knew how to thread eyebrows and shape them to perfection.

“Yes, I made sure threading is high up in the Google search engines so people would find me,” she laughs.

But hers is a full-service salon, and she loves every aspect of what she does. She’s always experimenting on herself and she’s constantly innovating and adding to her list of offerings.

Today, Leila’s Beauty Salon is a popular destination, attracting a range of different people of all ages and from all walks of life, and Akherati also receives requests from other parts of the county to do makeup and hair for bridal parties, for example.

“I truly love what I do and I’m fortunate for coming to this country and being able to do this,” she says. “I may have long and busy days, but as long as I’m working, I’m happy and I never feel tired.” T&G

Savita Iyer-Ahrestani is a freelance journalist who moved with her family to State College last year. She has worked as a full-time business journalist in New York, and, as a freelancer, has reported from both Europe and Asia. Her features on a variety of topics have appeared in many publications including Business Week, Vogue (Mumbai, India edition), and on CNN.com.

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Lanny Sommese has influenced graphic designers around the world with his works and his teachings as a professor at Penn State. While he may be retiring, he’s not through making his mark on creating imaginative imagesBy Lori Wilson

Designing thePerfect Career


World-renowned poster d e s i g n e r . P r o f e s -

sor emer i tus . Lanny Sommese has certainly

earned some impressive titles in his nearly 50-year

career. Born in East Moline, Illi-nois, in 1943, he has been a member of the Penn State faculty since 1970, and has served as a fel-low of the Institute for Arts & Humanistic Stud-ies, distinguished professor, and head of graphic design in the College of Arts and Architecture until announcing his retirement in June.

Although he is officially retiring, he will con-tinue to teach within the graphic-design pro-gram in his new capacity as professor emeritus. While he’s not calling it quits entirely, the title change certainly serves as a career milestone, and a good point to take a look back at his work both as an image-maker and educator.

Some of the work he’s done over his career will be exhibited at the Palmer Museum of Art — Lanny Sommese: Image Maker opens August 26 and runs through December 21. It will showcase many of Sommese’s best-known posters and other graphic creations.

Sommese credits his mother for first recogniz-ing his talent for art when he was just 7 years old and painting with oils. His artistic interest carried on during his years in high school, but it never evolved into anything beyond that until he went to col-lege. As an undergradu-ate at the University of Florida, he discovered what exactly graphic design was, and that it could actually be a via-ble career path for him.

“I wasn’t really in-terested in being a painter or artist,” says Sommese, as he recalls

stumbling upon some graphic-design magazines in the art-department library at school. “I re-member one German magazine in particular that I opened. I looked over the pages, and I loved it! I loved the imagery … I had found my future!”

He earned dual degrees from the University of Florida, a bachelor of design and a bachelor of fine arts, before going on to pursue graduate studies at the University of Illinois, where he spent three years obtaining a master of fine arts in graphic design. During that time he was able to teach various design classes. It was an oppor-tunity that unlocked a new related passion — teaching.

“Since then,” he asserts, “my love for making design and designers has never waned.”

Upon graduation from Illinois in 1970, he was at yet another crossroads. He had to decide where to go next.

“At the time, I believed — and still do — that a broadly based education was a necessity in preparing a student for a career in graphic design,” he says. “A major research university was what I had in mind — and a large diverse campus would allow me to continue my activi-ties as a freelance designer. When I visited Penn State for an interview the program was a mess. I was ready to get back on the plane when the dean entered the room, walked right up to me, and looked me straight in the eye. ‘Sommese, I

want to make this program one of the best in the coun-try and I’ll give you whatever it takes to make that happen.’ I was 26 years old at the time. He was the dean. How could I refuse?”

A l t h o u g h f o r a 26-year-old, re-vamping an aca-demic program at a

“Lanny Sommese literally opened my eyes to a world I had been looking at all along, but not really seeing.” — Chip Kidd


major university may seem like a big deal, Som-mese was eager to do more.

“I didn’t think my career as a designer was going fast enough,” he recalls, and with a laugh continues, “so I called Bill Kinser, one of my for-mer professors at Illinois, and asked, ‘What can I do to become famous?’ ”

His former professor suggested he pack up his portfolio, buy a rail pass, and go to Europe to look for opportunities.

“He said, ‘Your work is good enough, you can do it,’ ” says Sommese. “So I did.” Portfolio in hand, he went to Germany and walked into a number of studios and publication offices to pitch his work. His persistence paid off at the office of Novum Gebrauchsgraphik (translated, The New Graphic Designer), a German maga-zine that was well known in the graphic-design

industry. Not only did the editors agree to publish his work, they also agreed to feature his students’ work, and offered him a position as their North American correspondent. It was a true full-circle moment. Sommese says that Novum Gebr-auchsgraphik was one of the publi-cations he remembers looking at in the University of Florida’s library as a freshman.

“Audacity pays off,” he says of the whole experience. “You have to go in there, trust yourself, and be ready. Looking back, it was a great way to kick-start my career.”

He also had started to make a name for himself in the local com-munity. Committee members at the Central Pennsylvania Festival of the Arts, which at that time was in only its fifth year, were looking for someone to do graphic-design work for the annual event. When the festival director came to him and asked if he would be interested, Sommese said, “Yes” without hesi-tation, and has designed the festi-val poster ever since.

“The basic idea [for the festi-val poster] was to create an image that is appropriate to the event,” he says. “At its basis, the summer festival is a celebration of the vi-

sual and performing arts, and it’s held in Central Pennsylvania.”

Beyond that, the canvas is open to whatever colors, graphic elements, or formats he chooses to use. Each poster has a story to it, and he uses them to discover new artistic outlets.

“To me, there is something about the whole atmosphere,” he says. “The festival is like a Re-naissance fair with music and colors and jesters and food. … Now that’s a very playful image.”

He is humbled by how many people have col-lected the posters over the years, and his love for creating them has not diminished a bit.

As equally important to him as his graphic-design career is his role as an educator. In talking about what it means for graduates of Penn State to earn graphic-design degrees, now 40-some years after he began teaching in the program,

Sommese created “Beyond Commerce 2003” for an exhibition/lecture about design that went “beyond commerce.”


he points out the emphasis placed on creating a strong work ethic.

“First off, our students are smart. They’re talented, and we try very hard to establish a good work ethic within them,” he says. “And because they’re at Penn State, they’re getting a well-rounded education. That’s something I’ve always thought was a primary need for a graphic designer. When I was trained as a graphic designer, it was about training my hands to do something — to draw or whatever. Now it’s all about ideas and training your mind. Most of the skills I was taught have been usurped by the computer.”

Although technology has certainly changed the graphic-design industry, Sommese points out that it will never replace the mind in the pursuit of a relevant idea or strategy.

“It’s essential to have a concept in place be-fore sitting down at the computer,” he says. “It’s a wonderful tactical tool, but it doesn’t do strategy.”

One of his former students is Chip Kidd, who is known for his work in revoluntizing the art of American book packaging. He also has pub-lished many books. He gives a lot of credit for his success to Sommese.

The 1993 poster, “Jazz: Hot as Hell,” was sold to raise money for the Jazz Club.

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“Lanny Sommese literally opened my eyes to a world I had been looking at all along, but not really seeing,” Kidd says. “He and the graphic-design program at Penn State not only taught me how to see, but, perhaps more important, how to think.”

Barbara Korner, dean of the College of Arts and Architecture at Penn State, says the graphic-design program at the university would not be what it is without Som-mese.

“He has taught and mentored hundreds of students throughout his career — students who have gone on to become some of the most noted graphic designers in the country,” she says. “While maintaining his own professional career marked by numerous national and international honors, he has launched the careers of his students and molded a program that teaches students graphic-design skills, while also teaching to use those skills. … His influence in

the world of graphic design and graphic-design education is far reaching and substantial.”

Much of Sommese’s perspective on the busi-ness of design could certainly be attributed to his own professional success. He has had a number of one-man shows all over the world, and his work has been included in many prestigious exhibi-tions. More than 100 of his posters are included

in the Library of Congress Poster Archives. Ad-ditionally, his posters were awarded gold med-als in the International Biennial of the Poster of Mexico, the Triennial of Stage Poster Sofia, the Colorado Poster Biennial, and the Poster

“His influence in the world of graphic design and graphic- design education is far reaching and substantial.” — Barbara Korner, dean of the College of Arts and Architecture

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Biennial of Bolivia. He’s been the subject of many feature articles in industry magazines, and his work was the subject of two books — Lanny Sommese: World Master and Lanny Sommese: X-ray Vision.

In addition to many other professional honors, he is a Fellow of the Philadelphia Chapter of the American Institute of Graphic Arts, and in 1999, he was selected to join the Alliance Graphique Internationale, an elite international group of graphic designers based in Zurich, Switzerland.

In terms of what’s next for Sommese, he continues to do personal work and will be teaching

a class each semester as a professor emeritus.

He has two children that he’d also like to spend more time with, despite their busy schedules. His daughter, Saige, is a student in the graphic-design program at Penn State currently, where his ex-wife, Kristin Sommese, teaches as well. They also have a son, Zane, but it’s unclear whether or not he’ll follow in the family’s footsteps.

When asked what has been more significant to his career, teaching or being a professional designer, Sommese explains that one doesn’t outweigh the other.

“Teaching has been important to me, but not any more than my career as a professional designer,“ he says. “Over the years, I think the two have fed off each other.” T&G

Lori Wilson is a freelance writer and works in marketing for the Penn State Smeal College of Business.

Top, Sommese created the poster for a theater production of Romeo and Juliet in 1994. The poster “On the Wall, Off the Wall” was part of a retrospective of 50 of Sommese’s posters that has traveled to various exhibition venues in the northeast since 2011.

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Eric Barron had been at his job as Penn State’s president less than a week when he sat down for an interview with Town&Gown in May in his Old Main office. He already had a busy week with trav-eling to the university’s commonwealth campuses and meeting the school’s deans and other administrators.

In the two months since the interview, he’s remained busy tack-ling some of the big issues facing Penn State — as well as many institutes of higher education. Since he left his position as president of Florida State to become the 18th president of Penn State in mid-May, he has created a sexual-assault task force that would address the issue of assaults happening on Penn State’s campuses. The task force would advise the university on how to improve campus climate and programs.

He also created a health-care advisory committee to look at “current and future trends, emerging opportunities, and provide thought leadership in the areas of insurance, health-care delivery, health-care spending, academic research, health and wellness initiatives, and communication.”

In July, he also gave his first report as president to the university’s board of trustees, and discussed access and affordability as it applies to students want-ing to attend Penn State.

In addition, he also is in search of a new athletic director after Dave Joyner announced his retirement in June.

As Penn State’s new president, Eric Barron is addressing some big issues early in his tenure as he looks to guide the university out of the turmoil of the past few years and into the future By David Pencek

Taking ChargE


But during the interview that mid-May morning he was still feeling his way through his first week, and getting acclimated to a Penn State that in many ways is different from when he left his job as dean of the College of Earth and Mineral Sciences in 2006 after working at the university for 20 years, but in many ways is still the same.

T&G: Being from Town&Gown magazine, seems fitting to first ask about the relationship between town and gown. How do you see the relationship between the university and the town and surrounding communities?

Barron: Well, we really can’t do without each other can we? I had an attitude when we were here before, which was the importance of participation in more than just the university. So, I got very involved in the school district. My wife was a frequent volunteer in the school dis-trict. She was PTO president and volunteered at the library, did subbing for paraprofessionals. She was a teacher herself but when our kids got to a particular age, she didn’t want to have a classroom any longer.

Our kids went through their entire K-12 edu-cation in State College, so it was important for us to be a part of the community and activities, including, I think, even when I left I was cochair of the Penn State United Way. All these things are important. My job responsibilities have changed a little bit, but we hope to be active members of the community.

You can look at balance here — you want to attract really good people here to this university, and this com-munity that is here becomes very important to those people. You see that over and over. You want to recruit a faculty member — they’re going to want to know how good the schools are. They need to be good because this is a community of highly edu-cated people that have high expectations and a great deal of optimism about their own kids. And so that becomes important to be able to look at someone and tell them that this is a wonderful place to raise a family — I believe

it is. All those things are important. Business and a sense of community and the quality of schools are incredibly important. Plus, we have to be pretty good partners, or we’ll get in each other’s way.

T&G: What are some of the changes you’ve noticed since you left here?

Barron: It’s hard not to notice the number of new buildings. I know there were a lot of new buildings being built when I was here, but you can make quite a list — the law-school building wasn’t there, the Millennium Science building wasn’t there, the Health and Human Develop-ment Building was on its way up. It gets to be a pretty good list.

T&G: What kind of feedback are you get-ting from people you’ve talked with? Have they expressed their hopes, concerns?

Barron: Just about every meeting I have is incredibly positive. First of all, people are proud of this university and the quality it delivers and the opportunity to excel here. And people are incredibly proud of their town. I had that as an expectation. That’s the way it was when I left — people being incredibly proud of Penn State and State College. You get that feeling back really quickly.

T&G: Student debt is a big issue. Can you talk about the value of an education here and how the financial strain on students can be han-dled?

Barron: Right now, there are six topics that I’m doing my best to learn how we’re doing, how comprehensive is our approach — and hitting the notion of cost and accessibility head-on is really im-portant.

There are a lot of g o o d s i g n s , w h i c h doesn’t mean we should relax, because it’s ex-pensive. The number of need-based students as a percentage of the total student popula-tion is still going up here. That tells me there are an awful lot of students that are sitting

“Just about every meeting I have is incredibly positive. First of all, people are proud of this university and the quality it delivers and the opportunity to excel here. And people are incredibly proud of their town.”


there and saying, “I’ve got a lot of options, but this option is the best one for me even though it’s not inexpensive.” … They’re making that se-lection because they see the value proposition in a Penn State degree.

Another thing that is great is the whole capi-tal campaign. The highest priority was student scholarships. Especially in this economic cli-mate, to raise more than a half-billion dollars for student scholarships is pretty darn astound-ing. As a matter of fact, [my wife] Molly and I just created two trustee scholarships ourselves — one after my folks and one after her folks — because the attitude of the place is we’re going to make sure these are good scholarships and we’re going to help match — it’s such a good deal. …

That attitude of the trustees and the university to really support scholarships I think bodes well for students that are having trouble financially.

The third piece is you can’t find a business magazine that doesn’t rank Penn State at the very top or near the top of salary and career suc-cess in terms of recruiting. Not every place can say that. … So that’s a very powerful message. At the same time, I think it warrants a real analysis of students in every income bracket — where are those students feeling the most pain because of cost? I want to look at that carefully. I want to start being very deliberate and even vocal about the efficiencies that we’re going through, and target cost savings in the future. That is impor-tant to everybody here in this process.

Finally, I spend quite a bit of time looking at the outcome of students. What you see is that students that are coming out of nationally ranked programs get better jobs and have a bet-ter income trajectory. Say you have a Penn State degree and you go to an employer, or you come from Southwestern Middle Tennessee Valley State University — I’m pretty sure that doesn’t exist — same grade-point average. What’s an employer going to do? You never want to give up quality. Those rankings actually matter — not in the sense that I’ve got to have this ranking, or

I’ve got to force us to go in this direction in order to enhance our ranking — but the perception of quality and how well our students do pays our students back year after year after year. It starts the year after they graduate and just keeps going throughout their careers. So, we don’t want to give up quality in order to have a lower price tag. It’s a tightrope we’re walking. You really have to balance that quality against where you can be efficient, not just, “Let’s make a price cut.” So we have to be careful how it is we do that.

T&G: You seemed to be able to do that ef-fectively at Florida State.

Barron: That was partly out of necessity — there was no choice. There, you’re very con-scientiously saying, “OK, I’m going to maintain

quality. I’m going to do this. I’m going to do this. But I don’t have the money. … OK, we’re not going to do this, in order to make sure our pro-grams are very healthy.”

And so we did pretty well. A lot of people also would tell you it was a very tight, tight budget with little room to maneuver, so that also makes you a little less nimble. A lot of people say, “We want you to be inexpensive, we want you to be very nimble, and we want you to be very good, and we also want you to be accessible even to students who don’t have the resources at all and can’t pay.” That’s pretty challenging. You might be able to do two of those, but it’s hard to do all four.

T&G: Are you coming in with any immedi-ate goals — things you want to get done soon?

Barron: My attitude is meeting and talking to as many people as I can so I have a good un-derstanding of the institution. I don’t trust the fact that I was here 8 ½ years ago and I think I know what I was doing. Even as a dean of a college, you have a focus. I’m not here for any specific college — I’m here for the entire univer-sity and all of its campuses. I have to make sure I learn as fast as I can so I have a better chance in making good decisions.

T&G: You’ve talked about the university be-ing student-centered. Do you feel some schools

“I’m not here for any specific college — I’m here for the entire university and all of its campuses. I have to make sure I learn as fast as I can so I have a better chance in making good decisions.”


get away from that?Barron: I’m willing to bet that you could look

up all the institutions across the country and look at how well they do retaining students and grad students, and you would come down to a handful of factors that are governing that.

I’ll take one. If you’re a commuter school, you’re less likely to have a high retention rate. The students don’t become connected. If there’s a poor delivery of courses, and faculty that aren’t engaged and paying attention, you’re going to lose people. I think the third part of this is … if you’re sending a lot of signals that you’re a schol-arly community and you have activities beyond the classroom that enable students to be suc-cessful, you’ll end up having an extremely high retention and graduation rate. And this feeds right back to the cost issue. A lot of people get concerned when you have a tuition increase. I tell people the worst tuition increase you could have is to go another year.

All those parts of services and keeping track of students and knowing whether you have good advisors there, are things that make you student-centered. But student-centered still comes down to: [Students] want to stay and finish in a timely

Baron has given many speeches and met with many groups since becoming president in May.

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fashion — you graduate, you launch a career. Those are the basics. And now you start to add all those factors that make a difference.

I like to use a lot of examples. The veteran population drops out at an enormously high rate. … They’re a little worried that they’ve been out of the academic environment for a while. … So, sometimes they’ll automatically pick [a college] where it’s “Of course we’ll take your tuition dol-lars.” Many of those schools are not the least bit student-centered. That gives us an extremely low retention and graduation rate.

Turn the page, pick a university that delib-erately promotes community among veterans when they come in the door and provides what I would call those services that are designed to make a student successful — and you watch the retention and graduation rates among vets sky-rocket, even higher than a mainstream student. They’re very mature. They’re there for a very specific purpose. You start to look at that and you realize how it is to be student-centered.

You could do the same thing in recognizing how to be student-centered for a transfer student that has a different experience, or go through the list of possibilities. Building this sense of com-

munity, having those services that help students be successful — advising, mentoring, opportuni-ties for engagement so they feel like they’re part of the community and are adding value to going in and out of class — and all of a sudden you dis-cover that you have a very powerful university in terms of retention and graduation rates.

T&G: Penn State usually is ranked high when it comes to schools for veterans.

Barron: Yeah. Good place in a lot of differ-ent ways.

T&G: Are there many schools that could have gone through what Penn State has gone through, and stayed at a high level?

Barron: The thing that is really interest-ing is Penn State is growing and getting better — record admission, record research dollars, completion of a $2 billion-plus campaign during a recessionary period and other stresses. This is rather a remarkable story. I don’t want to run the experiment anywhere else.

I want to add a little piece here. The perspec-tive here is different than the perspective from someone outside. I think what a lot of people don’t realize is the rest of the world sees Penn State as a powerful university. They don’t see

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what happened in the past. It hasn’t been out there in the paper in a long time. Here and in the state, you’re still living parts of this because you have some court filings or you have the next issue or complaint. But if you go to Maryland or Georgia or Florida, nobody has been talking about this for a long time. And so you have to realize the rest of the world is evaluating the reputation of Penn State and they’re seeing the power of the academic programs, and they’re seeing the research numbers, and those people that are providing grants and contracts and do-ing reviews are seeing the brilliant ideas of fac-ulty and they’re seeing the accomplishments of faculty — and that’s what they’re evaluating things on. Nobody sees Penn State in the midst of that controversy unless you live here — and, at some point, it won’t be what people are think-ing about here either.

Same thing for applications. Look at all those international applications and out-of-state ap-plications, despite the cost. And what they’re seeing is “I get to graduate from a top-eight [pub-lic] university in the country. This is a huge suc-cess story if I can go there and graduate!” That’s

what they’re seeing.T&G: There are still some ongoing investi-

gations. Any updates on those?Barron: We’ll take them as we go. They are all

reflective of the past. We’re going to do our best to make sure none are reflective of the future.

T&G: What traits are you looking for in an athletic director and athletic department?

Barron: That the education of the student is incredibly important. The notion that some-one comes in, barely passes a few classes, makes a reputation, and does not graduate, I think should be anathema to any university. The edu-cation component of it is extremely important. The integrity of a program is extremely impor-tant. I like to win in a breadth of areas, not just one. I like to win — do you know anyone who doesn’t like to win? I can’t think of anybody who doesn’t like to win. It’s just more fun.

T&G: You’re coming off a pretty good win at Florida State.

Barron: Yeah. I was probably one of the least likely people in the world to lift up a crystal football. I got to have the experience — I look forward to doing it again. There are a few people

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that said, “How could you leave Florida State, because there’s going to be another [champion-ship] right after this one?” One, it’s the whole institution that’s important, and it’s what we deliver for students that’s of paramount impor-tance. And two, it’s even more fun to do it at two different institutions than it is to do it at one. You do it with integrity and you do it be-cause you care deeply about the students and their success on the field and off the field.

T&G: With the NCAA facing a lot of scru-tiny, do you foresee major changes that need to happen?

Barron: I’m personally a fan of the notion that the five power conferences are operating in different ways, and that the breadth of the schools that are being represented even within divisions is so large that it’s difficult to manage. I look at this viewpoint that not only is it so different and the discussion is so different, but look how many times new rules and policies have been developed recently in the NCAA, and then everybody overrides them. That sug-gests you’re really struggling to find those sort of natural places and sets of rules and regulations

and policies that apply to that breadth of institu-tions. So, I personally encourage the idea that the five power conferences look at things a little bit differently, and are able to look at athletic things a little bit differently.

T&G: There still seems to be a split among the alumni and members of the board, given how things were handled here. What’s your assessment?

Barron: I need more time and opportunity

“I think what a lot of people don’t realize is the rest of the world sees Penn State as a powerful university. They don’t see what happened in the past.”


to talk to people. I heard a lot of people saying that the alumni trustees elections were not very civil this time around. That has to worry you. All these people are involved because they care deeply about the institution, so that’s a strength. But if you lose civility in the process, that’s tough.

T&G: I think it was during your first press conference you said it would take time to figure out when or how to honor Joe Paterno. Do you still feel that way?

Barron: It does take time, and it isn’t some-thing that occurs publicly. When I walked into Florida State, Bobby Bowden was fired the day they made the short list for the presidency. Their view was that nobody would take that job if it was a decision that they had to make. You’d have a third of the alumni thinking you did the wrong thing, a third that didn’t care, and a third thinking you did the right thing. So who wants to start their job already in a position like that?

So what happened the minute I walked in the door was everybody said, “Are you going to say the way he was fired was wrong?” What occurred after a period of time was Bobby came back [to attending some games]. That didn’t oc-

cur on the front pages of newspapers or on the TV. It occurred because you were being careful and thoughtful.

T&G: Finally, with your wife, Molly, how in-volved will she be with the university?

Barron: She will be very involved. She cares deeply about students. She tends to go to com-mencement and award ceremonies. She loves to go to athletic events. She becomes very active with alumni. And she gives a lot of time and effort to making people feel welcome. She’s a warm, gracious lady. It doesn’t take too long for people to realize that.

I tell this story: I thought I really had given a good speech to an alumni group. I thought I was hitting home on the points. This gentle-man came up and hands me a check for $50,000. My brain went, “That was a good speech.” He said, “I just want you to know this doesn’t have anything to do with what you said. It’s because I discovered you have a really nice wife. She’s warm and friendly, and I think this is the right attitude for this college, so I wrote this check.” That happened more than once. Maybe I need to be warmer and friendlier. T&G

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PENN STATE PUBL IC MEDIA

wpsu.org AUGUST

on

PENN STATE FOOTBALLPREVIEW SHOWFriday, August 29, at 9 p.m. and Saturday, August 30, at 11 a.m.A fast-paced program catching you up on game- week preparation, film breakdowns, and coach insights.

Local WPSU-TV broadcast underwritten, in part, by Penn State All-Sports Museum, McLanahan’s Penn State Room, and HealthSouth Nittany Valley Rehabilitation.

LITTLE LEAGUE®: A HISTORY Sunday, August 24, at 7 and 11 p.m.

Narrated by legendary baseball broadcaster Vin Scully, Little League: A History chron-icles and celebrates Little League’s 75-year contribution to American culture.

SMALL BALL: A LITTLE LEAGUE STORY Thursday, August 14, at 8 p.m. Explore an American rite of passage as told through the story of one California team’s incredible rise to the national stage.

TIME TEAM AMERICA

Through the dirt, the sweat, the dust, and the rain, archeologists explore the mysteries of the past through what they find buried below the ground.

The Search for Josiah Henson Tuesday, August 19, at 8 p.m.

The Bones of Badger Hole Tuesday, August 19, at 9 p.m.

Lost Civil War Prison Tuesday, August 26, at 8 p.m.

Lost Pueblo Village Tuesday, August 26, at 9 p.m.

JAZZ AT THE PALMEREnjoy an evening of jazz with the Organ Trio East Thursday, August 28, at 7:30 p.m. at Palmer Lipcon Auditorium. Tickets are free and limited to four per address, and online registration opens July 28.

Visit wpsu.org/jazzatthepalmer.

Sponsored, in part, by The Penn State Bookstore with additional support from Friends of Palmer Museum of Art.

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Photo courtesy of Tracey Whitney / Oregon Public Broadcasting

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Saturday, August 16, 2014Penn State Golf Courses

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Healing Garden


Lamenting the loss of handwriting classes from school curriculums

By Lee Stout

Written Word Becoming Less Written

penn state diary

With all the debate over educational reform, there is one small piece of the puzzle that is of particular interest to me. It’s the gradual (or rapid, depending on your viewpoint) disappearance of cursive handwriting from the school curriculum. Many baby boomers and their children will happily trot out stories of the torture of learning cursive-letter forms and connecting those letters

to try and make a readable word, sentence, paragraph, and so on.

Many will say their handwriting is so bad that they print instead. Now that we live in the world of information technology, we are keying everything into every device we have, and in some cases relying on software to turn spoken words into printed text. Who knows — perhaps typing will be the next “antiquated” thing to end up on the reformers’ scrapheap.

But there are still die-hards who decry this change and warn of unintended or unforeseen consequences. Being unable to sign your name to a document may be the least of our worries. Having worked in an archives and also with rare books and early manuscripts, and being a historical researcher and genealogist myself, I have trouble imagining a world where young people will say, “I don’t do cursive” when faced with a letter or diary from the past, or even a professor’s handwriting in a class presentation.

A recent column in the Chronicle of Higher Education described a new effort by rare-book librarians and archivists at the University of Illinois Urbana-Champaign to try and remedy the problem. “Camp Cursive” is for 8- to 11-year-olds and provides a series of enjoyable activities to introduce cursive in meaningful and painless ways.

Proponents of learning cursive cite research that demonstrates improved learning from note-taking by handwriting as opposed to typing on a keyboard, but increasingly many of us have learned to type faster than we can write, and the results are often far more readable.

Some critics argue that catering to the few who will do literary and historical research wastes the time of many who will never write cursive or increasingly won’t have to read it. Others argue that learning to read it doesn’t necessarily require learning to write it — although as a grad student in Chinese history, learning to read Chinese characters was impossible for me without first learning to write them.

For some, reading and writing cursive is an aesthetic experience — the feel of writing with a fountain pen on beautifully made paper seems to release the same endorphins as curling up to read an actual printed book. Although we have cursive fonts in our word-processing programs, I’m doubtful that those dedicated to handwriting find it an acceptable alternative.

Penn

Sta

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nive

rsity

Arc

hive

s

Presidents Lincoln (above) and Buchanan “did” cursive when accepting membership in a campus literary society.


I do, however, have more practical concerns. Will a population that can’t do cursive lose their connection to history? If you do history — research it, write it, or otherwise present it to an audience — then the inability to decipher cursive is a major handicap. If, on the other hand, you only consume history — read it, view it in exhibits, or watch it on TV or in the movies — then I think it’s likely that you can still stay connected to the past without knowing cursive.

The critic who says only a handful of budding professional scholars will delve into original source materials so the rest of the class can be excused is, however, ignoring a substantial portion of the nation — those who want to actively explore their personal past through genealogy and family history. Vast arrays of source materials for these hobbies are handwritten in cursive — everything from courthouse and church records to the federal-census schedules. Even things as basic as family letters, photographs with names on the back, diaries, journals, and personal copies of official records are written in cursive.

However, researchers of earlier eras and of sources in languages other than English must learn to navigate different scripts as well as usages that are strange to us today. Perhaps it would be more productive to offer remedial classes in cursive to college students and genealogists than to try to catch the interest of third- to fifth-graders. After all, how much would they remember by the time they reach adulthood if there is no follow-through in the schools or culture at large?

So, perhaps for most, cursive will become a curiosity, learned mainly as an art form, as calligraphy is today. But for the student of history, of any type, interpreting the written record of the past will remain a necessary skill, an “auxiliary historical science” as it was once put, like reading medieval documents.

I, however, will fondly remember my encounters with the Palmer method of penmanship in fourth grade, when we still used steel-nibbed pens and inkwells (am I dating myself?), and I will continue to work to interpret the letters and documents of Penn State’s presidents, professors, and students — not to mention my own notes about them. It’s a “skill set” I’ll happily carry with me into the future. T&G

Lee Stout is librarian emeritus, Special Collections for Penn State.

Get to know...

www.psu.bncollege.com814-863-0205

Lisa Wandel: What’s on the Menu?

Pear and walnut salad, sweet chili mango tilapia, lamb sliders with yogurt mint dressing…These are just a few of the new tempting dishes students will see in University Park dining halls this fall. “People who haven’t been in a dining hall for years are just shocked,” says Lisa Wandel, director of residential dining. “We have these wonderful chefs on our team, and we get together and plan the menus.”

Cheeseburgers, French fries, and chocolate chip cookies are still student favorites, but so are Greek yogurt, fresh fish, and roasted vegetables, says Wandel, who has a “passion” for encouraging healthy eating. “I get great joy out of students taking our vegetables.”

Having just marked 30 years in Food Services, Penn State alumna Wandel and her staff work from five dining commons to serve 14,000+ students who live on campus, plus off-campus students who buy meal plans as well as faculty and staff. Wandel’s team juggles nutrition, taste, and cost goals to please everyone from vegetarians to meat-and-potatoes fans. One way staff has reduced food waste in the all-you-can-eat atmosphere is to offer more “buffet sizes” — sliders, small pizza slices, etc.

New this fall, carryout customers can get ecofriendly, reusable Green2Go Boxes instead of polystyrene containers that often end up in the trash. “We’re really excited about that. In Pollock alone, we probably go through 400 carryout containers a day.”

The Penn State Bookstore thanks Lisa Wandel and all faculty and staff who carry out the university’s mission every day.


Coming to Bryce Jordan Center/Medlar Field

at Lubrano Park

August1

Spikes vs. AberdeenMedlar Field at Lubrano Park

7:05 p.m.

2-4Spikes vs. Hudson Valley

Medlar Field at Lubrano Park7:05 p.m. Sat. & Mon., 6:05 p.m. Sun.

12-14Spikes vs. Mahoning Valley

Medlar Field at Lubrano Park7:05 p.m.

16Penn State Commencement

Bryce Jordan Center10 a.m.

20-21Spikes vs. Auburn


27-28Spikes vs. Williamsport


29-30Spikes vs. Batavia


Above: Richard Lorenz, Following a Trail, c. 1900, oil on canvas. Collection of Arthur J. Phelan.

Continuing through August 31, 2014

The Palmer Museum of Art receives state arts funding support through a grant from the Pennsylvania Council on the Arts, a state agency funded by the Commonwealth of Pennsylvania and the National Endowment for the Arts, a federal agency.

For more information, please call 814-865-7672.

Penn State is an equal opportunity, a�rmative action employer, and is committed to providing employment opportunities to minorities, women, veterans, disabled individuals, and other protected groups.

FREE ADMISSION

Museum Hours

Tuesday through Saturday10:00 a.m. to 4:30 p.m.Sunday, noon to 4:00 p.m.Closed Mondays and some holidays

Window on the West:Views from the American Frontier

Window on the West: Views from the American Frontier, The Phelan Collection, was organized by Exhibits Development Group, USA.

The Phelan Collection


what’s happening

Announcements of general interest to residents of the State College area may be mailed to Town&Gown, Box 77, State College, PA 16804-0077; faxed to (814) 238-3415; or e-mailed to [email protected]. Photos are welcome.

August

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Deadline for submitting events for the

October issue is August 29.

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The touring production of West Side Story comes to Eisenhower Auditorium.

Popular 1980s band The Fixx performs at the State Theatre in a 7 p.m. concert.

87Fuse Productions presents the Broadway hit A Chorus Line at the State Theatre. The show runs through August 9.

Ag Progress Days start in Rock Springs and run through August 14.

The Bellefonte Arts & Crafts Fair begins in Talleyrand Park and runs through August 16.

Tussey Mountain hosts the annual State College Brew Expo.

The annual Centre County Grange Encampment and Fair opens in Centre Hall and runs through August 28.

Nittany Valley Shakespeare Company performs King Lear at Sidney Friedman Parklet at 2 p.m.

August 23-24.

The defending national champion Penn State women’s volleyball team opens its season against TCU at 7:30 p.m. at Rec Hall.

The State College Spikes play their regular-season home finale against Batavia at 7:05 p.m. at Medlar Field at Lubrano Park.

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Academics16 – Penn State Summer 2014 Commencement, BJC, PSU, 10 a.m.25 – Penn State First Day of Classes, fall semester.

Children & Families2, 16, 23 – Saturday Stories Alive, Schlow Centre Region Library, S.C., 11 a.m., schlowlibrary.org.5, 12, 19 – Discovery Days, Schlow Centre Region Library, S.C., 11 a.m., schlowlibrary.org.11-12 – Legos in Action, Schlow Centre Region Library, S.C., 9:30 a.m., schlowlibrary.org.16 – “Playful Prints: Exploring Printmaking Techniques,” Palmer Museum of Art, PSU, 10:15 a.m., palmermuseum.psu.edu.

Classes & Lectures1 – Gallery Talk: “Summer is for Learning: Focus on the Collection” by Jessica Baker Kee, Pierette Kulpa, and Jessica Tkach, Palmer Museum of Art, PSU, 12:10 p.m., palmermuseum.psu.edu.5, 19 – “A Joint Venture,” information session on hip or knee replacement, Mount Nittany Medical Center, S.C., 11 a.m. Aug. 5, 7 p.m. Aug. 19, 278-4810.5 – Central PA Civil War Round Table: “The Battle of Mobile Bay” by Dr. John Quarstein, PA Military Museum, Boalsburg, 7 p.m., 861-0770.9 – “Luminous Landscape: Basics of Color Palette Control and Composition,” Palmer Museum of Art, PSU, noon, palmermuseum.psu.edu.

Club Events2, 9, 16, 23, 30 – Go Club, Schlow Centre Region Library, S.C., 1:30 p.m., schlowlibrary.org.4, 18 – Knitting Club, Schlow Centre Region Library, S.C., 6:30 p.m., schlowlibrary.org.6, 13, 20, 27 – State College Rotary Club, Nittany Lion Inn, S.C., 5:30 p.m., statecollegerotary.org.6, 13, 20, 27 – State College Sunrise Rotary Club mtg., Hotel State College, S.C., 7:15 a.m., [email protected], 20 – Outreach Toastmasters mtg., The 329 Building, Room 413, PSU, noon, [email protected].

7, 14, 21, 28 – State College Downtown Rotary mtg., Damon’s Grill & Sports Bar, S.C., noon, centrecounty.org/rotary/club/.7, 21 – State College Toastmaster’s Club, South Hills School of Business & Technology, S.C., 6 p.m., statecollege toastmasters.toastmastersclubs.org.13 – 148th PA Volunteer Infantry Civil War Reenactment Group mtg., Hoss’s Steak and Sea House, S.C., 7:30 p.m., 861-0770.14, 28 – Embroidery Club, Schlow Centre Region Library, S.C., 6:30 p.m., schlowlibrary.org.20 – Nittany Mineralogical Society, 116 Earth & Engineering Sciences Building, PSU, 7:30 p.m., nittanymineral.org.27 – Applique Club, Schlow Centre Region Library, S.C., 7 p.m., 237-0167.

Community Associations & Development14 – Centre County TRIAD: Centre Region Fire Protection Program, Centre LifeLink, S.C., 10 a.m., 238-2524.19 – Spring Creek Watershed Association mtg., Patton Township Municipal Building, S.C., 7:30 a.m., springcreekwatershed.org.27 – Patton Township Business Association, Patton Township Municipal Building, S.C., noon, 237-2822.

ExhibitsOngoing-10 – Seeing America: Photographs from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum.psu.edu.Ongoing-24 – Mining the Store: American Prints from the Permanent Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum .psu.edu.Ongoing-31 – Food Glorious Food, Bellefonte Art Museum for Centre County, Bellefonte, 1-4:30 p.m. Fri.-Sun., bellefontemuseum.org.Ongoing-31– The Veiled Arts of Victorian Women, Centre Furnace Mansion, S.C., 1-4 p.m. Sun., Wed., & Fri., centrehistory.org.Ongoing-31 – Window on the West: Views from the American Frontier from the Phelan Collection, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum.psu.edu.


12 – Alzheimer’s/Dementia Support Group, Mount Nittany Dining Room at the Inn at Brookline, S.C., 6:30 p.m., 234-3141.12 – Brain Injury Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 7 p.m., 359-3421.13 – Senior Center Diabetes Support Group, Centre Region Senior Center, S.C., 10:15 a.m., 231-3076.13 – The Fertility Issues and Loss Support Group, Choices (2214 N. Atherton St.), S.C., 6:30 p.m., heartofcpa.org.14 – Diabetes Support Group, Mount Nittany Medical Center, S.C., 6 p.m., 231-7095.18 – Cancer Survivor Support Group, Mount Nittany Medical Center, S.C., 11:30 a.m., cancersurvive.org.19 – Multiple Sclerosis Support Group, HealthSouth Nittany Valley Rehab Hospital, Outpatient Entrance, Pleasant Gap, 6 p.m., 359-3421.21 – Better Breathers Support Group, HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 2 p.m., 359-3421.21 – Parents-to-Be: The HEIR & Parents Hospital Tour for Expectant Parents, Mount Nittany Medical Center, S.C., 6:30 p.m., mountnittany.org.

Ongoing-November 14 – Rural Landscapes: Exploring Rural Heritage Through the Art of the Farmland Preservation Artists of Central PA, Centre Furnace Mansion, S.C., 1-4 p.m. Sun., Wed., & Fri., centrehistory.org.26-December 21 – Lanny Sommese: Image Maker, Palmer Museum of Art, PSU, 10 a.m.-4:30 p.m. Tues.-Sat., noon-4 p.m. Sun., palmermuseum.psu.edu.

Health CareFor schedule of blood drives visit redcross.org or givelife.org.

1 – Alzheimer’s/Dementia Support Group, Schlow Centre Region Library S.C., 1 p.m., 234-3141.4 – Cancer Caregiver Support Group, Mount Nittany Medical Center, S.C., 10:30 a.m., cancersurvive.org.4 – Breast Cancer Support Group, Mount Nittany Medical Center, S.C., 5:30 p.m., 231-7005.7 – Children and Families with Type 1 Diabetes Support Group, Mount Nittany Medical Center, S.C., 6:30 p.m., mountnittany.org.

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25 – Heart Failure Support Group,HealthSouth Nittany Valley Rehab Hospital, Pleasant Gap, 4 p.m., 359-3421.

Music1 – Friday Concerts on the Village Green: The Project, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org.2 – The Fixx, State Theatre, S.C., 7 p.m., thestatetheatre.org.3 – South Hills School Music Picnic Series: Les Shaw’s Swingin’ Dixie, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu.3 – Summer Sounds: Dan Stevens Talleyrand Park, Bellefonte, 7 p.m., bellefontearts.org.8 – Friday Concerts on the Village Green: Overhead, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org.10 – South Hills School Music Picnic Series: Tommy Wareham & The Intrigues, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu.10 – Summer Sounds: Second Winds, Talleyrand Park, Bellefonte, 7 p.m., bellefontearts.org.

15 – Friday Concerts on the Village Green: Tussey Mountain Moonshiners, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org.17 – South Hills School Music Picnic Series: The Little German Band, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu.17 – Summer Sounds: Tarnished Six, Talleyrand Park, Bellefonte, 7 p.m., bellefontearts.org.22 – Friday Concerts on the Village Green: Tyne and the Fastlyne, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org.23 – Kristin Stephenson, Esber Recital Hall, PSU, 3 p.m., 231-4817.24 – South Hills School Music Picnic Series: Zeropoint Big Band, South Hills School of Business & Technology, S.C., 6 p.m., southhills.edu.28 – Jazz at the Palmer: Organ Trio East with Jay Vonada, Palmer Museum of Art, PSU, 7:30 p.m., palmermuseum.psu.edu.29 – Friday Concerts on the Village Green: Ridge and Valley String Band, Lemont Village Granary, Lemont, 7:30 p.m., lemontvillage.org. 29 – Penn State School of Music: Graduate Recognition Recital, Esber Recital Hall, PSU, 8 p.m., music.psu.edu.

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30-September 1 – Penn State School of Music: Trombone Labor Days, Esber Recital Hall, PSU, music.psu.edu.

Special Events1– Bricks & Sticks Golf Classic, Penn State

Golf Courses, PSU, 11a.m., centralpabuilders.com.1-2 – PA Organic FarmFest, Centre County Grange Fairgrounds, Centre Hall, noon, 422-0251.1, 8, 15, 22, 29 – Downtown State College Farmers’ Market, Locust Lane, S.C., 11:30 a.m., statecollegefarmers.com.2, 9, 16, 23, 30 – Bellefonte Farmers’ Market, Gamble Mill restaurant parking lot, Bellefonte, 8 a.m., centralpafarmers.com.2, 9, 16, 23, 30 – Millheim Farmers’ Market, Millheim American Legion Pavilion, Millheim, 10 a.m., centralpafarmers.com.2, 9, 16, 23, 30 – North Atherton Farmers’ Market, Home Depot parking lot, S.C., 10 a.m., centralpafarmers.com.5, 12, 19, 26 – Tuesday State College Farmers’ Market, Locust Lane, S.C., 11:30 a.m., statecollegefarmers.com.5, 12, 19, 26 – Boalsburg Farmers’ Market, PA Military Museum, Boalsburg, 2 p.m., boalsburgfarmersmarket.com.

6, 13, 20, 27 – Lemont Farmers’ Market, Lemont Village Granary, 2 p.m., centralpafarmers.com.7, 14, 21, 28 – WingFest, Tussey Mountain Amphitheatre, Boalsburg, 5:30 p.m., tusseymountain.com.8 – Movies on the Mountain: The Princess Bride, Tussey Mountain Amphitheatre, Boalsburg, 8 p.m., tusseymountain.com.9 – Centre County Farm Tour, pasafarming.org.9 – High Performance Housing Tour, State College, 10 a.m., 574-9267.

Tussey Mountain’s WingFest concludes with the final four weeks of competition August 7, 14, 21, and 28.

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12-14 – Ag Progress Days, Rock Springs, agsci.psu.edu.15-16 – Bellefonte Arts & Crafts Fair, Talleyrand Park, Bellefonte, bellefontefair.org.16 – State College Brew Expo, Tussey Mountain Amphitheatre, S.C., 5 p.m., tusseymountain.com.21-28 – Centre County Grange Encampment and Fair, Grange Fairgrounds, Centre Hall, grangefair.net.22 – Coquese’s Drive for the Women’s Resource Center, Penn State Blue Course, PSU, 10 a.m., gopsusports.com.22 – Mount Nittany Health Walk, Grange Fairgrounds, Centre Hall, 9 a.m., 422-8873.22 – Movies on the Mountain: The Lego Movie, Tussey Mountain Amphitheatre, Boalsburg, 8 p.m., tusseymountain.com.24 – Boogersburg Schoolhouse Open House, Boogersburg Schoolhouse, S.C., 1 p.m., centrehistory.org.25 – Otto’s Golf-Fest, Mountain View Country Club, Boalsburg, clearwaterconservancy.org.28 – Author Talk and Book Signing with

Tawni O'Dell, Webster’s Bookstore & Café, S.C., 7 p.m., tawniodell.com

31 – Penns Valley ConservationAssociation Crickfest 2014, Coburn Park,

Coburn, noon, pennsvalley.net.

Rowan Wick and the State College Spikes make their playoff push with 13 home games in August.


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SportsFor tickets to Penn State sporting events, call (814) 865-5555 or visit gopsusports.com. For tickets for the State College Spikes, call (814) 272-1711 or visit statecollegespikes.com.

1 – Spikes/Aberdeen, Medlar Field at Lubrano Park, PSU, 7:05 p.m.2-4 – Spikes/Hudson Valley, Medlar Field at Lubrano Park, PSU, 7:05 p.m. Sat. & Mon., 6:05 p.m. Sun.12-14 – Spikes/Mahoning Valley, Medlar Field at Lubrano Park, PSU, 7:05 p.m.20-21 – Spikes/Auburn, Medlar Field at Lubrano Park, PSU, 7:05 p.m.22 – PSU/West Virginia, women’s soccer, Jeffrey Field, PSU, 7:30 p.m.24 – PSU/Syracuse, women’s soccer, Jeffrey Field, PSU, 2:30 p.m.27-28 – Spikes/Williamsport, Medlar Field at Lubrano Park, PSU, 7:05 p.m.29 – PSU/Old Dominion, field hockey, Penn State Field Hockey Complex, PSU, 5 p.m.29 – PSU/Connecticut, women’s soccer, Jeffrey Field, PSU, 5:30 p.m.29 – PSU/TCU, women’s volleyball, Rec Hall, PSU, 7:30 p.m.

The Read It, Watch It Summer Series at the State Theatre wraps up with three films in August, including Jimmy Neutron: Boy Genius on August 20.

B u y H e r e L i v e H e r e . c o m


29 – PSU/Oakland, men’s soccer, Jeffrey Field, PSU, 8 p.m.29-30 – Spikes/Batavia, Medlar Field at Lubrano Park, PSU, 7:05 p.m.30 – PSU/Iona, women’s volleyball, Rec Hall, PSU, 10 a.m.30 – PSU/William & Mary, women’s volleyball, Rec Hall, PSU, 7 p.m.31 – PSU/Virginia, field hockey, Penn State Field Hockey Complex, PSU, noon.31 – PSU/St. John’s, men’s soccer, Jeffrey Field, PSU, 7 p.m.

Theater6 – Read It, Watch It Summer Series: Happy Feet, State Theatre, S.C., noon, statetheatre.org.7-9 – Fuse Productions presents A Chorus Line, State Theatre, S.C., 7:30 p.m., thestatetheatre.org.13 – Read It, Watch It Summer Series: Megamind, State Theatre, S.C., noon, statetheatre.org.

15-16, 21-23 – State College Community Theatre presents Bye Bye Birdie, Mount Nittany Middle School Auditorium, S.C., 7:30 p.m., 2 p.m. matinee on Aug. 23, scctonline.org.20 – Read It, Watch It Summer Series: Jimmy Neutron: Boy Genius, State Theatre, S.C., noon, statetheatre.org.21-24 – Nittany Valley Shakespeare Company presents King Lear, State Theatre, S.C., 8 p.m. Thurs.-Sat., 3 p.m. Sun., thestatetheatre.org.23-24 – Nittany Valley Shakespeare Company presents King Lear, Sidney Friedman Parklet, S.C., 2 p.m., crpr.org. T&G

August 2014 FREE

townandgown.com

Inside: Q&A with PSU President Eric Barron • Winners from SCASD’s Creative Expressions contest

If It’s happenIng In happy Valley, It’s In town&gown

Lanny sommese has influenced graphic designers around the world with his works and his teachings

Designing the Perfect

Career

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www.thestatetheatre.org • (814) 272-0606130 W. College Ave. • Downtown State College

Come Home to The State

Saturday, August 2nd | 8pm

New Wave Night /w The Fixx

Thursday, September 18th | 8pm

ASIA

Chris Robinson Brotherhood

Read-It, Watch-It Series

Wednesdays this Summer @ 12 noon presented by Schlow Library and the State Theatre

August 7th - 9th

Centre Dance/FUSE Productions A Chorus Line

Thursday, September 4th | 8pm

Looking for

HeroesThey provide a helping hand, go the

extra mile to improve our towns, have overcome adversity, or simply done something you thought deserved recognition. Town&Gown is now

accepting nominations for people to profile in our Happy Valley Heroes

issue in December. E-mail your suggestions to editorial director

David Pencek at [email protected].

Deadline is September 26, 2014.

The Centre County Gazette Football Preview!

The Centre County Gazette Has Football Covered!

August 28 The Centre County Gazette will include the 2014 Football Preview. The Preview will offer highlights to all the upcoming area high school games such as:

• Scores• Stats• Feature Stories• Profiles• Schedules and more!

GAZETTEGAZETTE

THE CENTRE COUNTY GAZETTENOVEMBER 8-14, 2012

PAGE 16

RUSHINGZach Zwinak 138 for 686 (5.0)Bill Belton 60 for 258 (4.3)Michael Zordich 66 for 239 (3.6)Derek Day 33 for 109 (3.3)

PASSINGMatt McGloin 229 of 377, 2,676 yds., 19 TD, 4 int.Steven Bench 2 of 8, 12 yds.

RECEIVINGAllen Robinson 63-786 (12.5) 8 TDKyle Carter

36-453 (12.6) 2 TDBrandon Moseby-Felder 26-385 (14.5) 1 TDMatt Lehman 16-196 (12.0) 3 TD

SCORINGSam Ficken 62 pts. (10 FG, 32 PAT)Allen Robinson 48 pts. (8 TD)Matt McGloin 30 pts. (5 TD)Jesse James 24 pts. (4 TD)

1 Bill Belton RB Sr.

2 Shane McGregor QB Sr. 2 Jake Kiley

CB Fr.3 Da’Quan Davis CB Fr.4 Adrian Amos CB So.5 Nyeem Wartman LB Fr.6 Gerald Hodges LB Sr.7 S. Obeng-Agyapong S Jr.7 Paul Jones

QB So.8 Allen Robinson WR So.8 Gary Wooten LB Fr.9 Michael Zordich RB Sr.10 Malcolm Willis S Jr.11 Matt McGloin QB Sr.12 Stephon Morris CB Sr12 Steven Bench QB Fr.13 Tyler Lucas

WR Fr.14 Jordan Lucas S Fr.14 Garrett Venuto QB Jr.15 Alex Kenney WR So.15 Patrick Flanagan CB So.16 Devin Pryor CB So.17 Christian Kuntz WR Jr.17 Steve Stephenson CB Fr.18 Jesse James

TE Fr.18 Deion Barnes DE Fr.19 Matt Marcincin K/P Fr.20 Malik Golden WR Fr.21 Trevor Williams WR Fr.22 Akeel Lynch RB Fr.22 T.J. Rhattigan LB Fr.23 Ryan Keiser S So.24 Derek Day

RB Sr.26 Curtis Dukes RB Jr.27 Jacob Fagnano S Sr.28 Zach Zwinak RB So.29 Reynolds Parthemore P Fr.30 Andre Dupree FB Jr.30 Charles Idemudia LB Fr.31 Brad Bars

DE So.32 Joe Baker

P Sr.32 Jack Haffner FB Fr.33 Michael Yancich LB Sr33 Colin Bryan RB Fr.34 Dominic Salomone FB Fr.35 Pat Zerbe

FB Jr.36 Deron Thompson RB Fr.37 Evan Lewis

WR Sr.38 Ben Kline

LB Fr.39 Jesse Della Valle CB So.40 Glenn Carson LB Jr.41 J.R. Refice

FB Jr.42 Michael Mauti LB Sr.43 Mike Hull

LB So.44 Michael Fuhrman LS Sr.45 Alex Butterworth P Jr.45 P.J. Byers

FB Sr.46 Adam Cole

LB Fr.47 Jordan Hill

DL Sr.48 Kevin DiSanto PK So.49 Brennan Franklin LB Fr.50 Anthony Stanko G Fr.51 Drew Boyce LB Fr.52 Brent Smith DE Fr.53 Derek Dowrey DT Fr.54 Matt Stankiewitch C Sr.55 Wendy Laurent C Fr. 56 Anthony Alosi G Fr.57 Emery Etter LS Jr.58 Adam Gress T Jr.59 Pete Massaro DE Sr.60 Ty Howle

C Jr.62 Frank Figueroa C Jr.64 John Urschel G Jr.65 Miles Dieffenbach C So.66 Angelo Mangiro G Fr.68 Bryan Davie G So.70 Nate Cadogan T Jr.72 Brian Gaia

DT Fr.73 Mark Arcidiacono G Jr.75 Eric Shrive

G Jr.76 Donovan Smith T Fr.78 Mike Farrell T Sr.79 Kevin Blanchard T Fr.80 Matt Zanellato WR Fr.82 Brian Irvin

TE Sr.84 Kyle Baublitz DT So.84 Matt Lehman TE Jr.85 B. Moseby-Felder WR Jr.86 C.J. Olaniyan DE So.86 Bryce Wilson TE Fr.87 Kyle Carter

TE Fr.88 Tyrone Smith DT So.89 Garry Gilliam TE Jr.90 Sean Stanley DE Sr.91 DaQuan Jones DT Jr.93 James Terry

DT Sr.94 Evan Schwan DE Fr.95 Carl Nassib

DE Fr.96 Cody Castor DT Sr.97 Sam Ficken

K So.98 Anthony Zettel DE Fr.99 Austin Johnson DT Fr.Evan Hailes DT So.Jordan Kerner DE Fr.Jamie Van Fleet LB Sr.Mike Wallace CB Jr.

Penn Stateroster

Ohio BobcatsSept. 1Home

Result: L 24-14Attendance: 97,186

Virginia CavaliersSept. 8Away


Navy MidshipmenSept. 15Home

Result: W 34-7Attendance: 98,792

Temple OwlsSept. 22Home


Illinois Fighting IlliniSept. 29Away


N’western WildcatsOct. 6Home


MICHAELZORDICH

JESSEJAMES

PENN STATE INDIANA

Team leaders

Team leaders

Offense

Defense

STEPHENHOUSTON

CAMERONCOFFMAN

PENN STATE141.3

3.7231-389-4

268.8410.1

5.328.0

INDIANA138.24.1267-428-8293.2431.45.631.2

RUSHING/GAMERUSHING/ATT.

PASSINGPASSING/GAMETOTAL/GAMETOTAL/ATT.

SCORING/GAME

PENN STATE137.9

3.8199-346-7

207.0344.9

4.818.6

INDIANA244.05.2179-292-5201.8445.85.832.2

RUSHING/GAMERUSHING/ATT.

PASSINGPASSING/GAMETOTAL/GAMETOTAL/ATT.

SCORING/GAME

Overall: 6-4 Big Ten: 4-2 Home: 3-2 Road: 3-2Coach: Bill O’Brien, first yearRecord at Penn State: 6-4Overall record: 6-4vs. Indiana: 0-0

Overall: 4-6 Big Ten: 2-4 Home: 2-4 Road: 2-2Coach: Kevin Wilson, second yearRecord at Indiana: 5-17Overall record: 5-17vs. Penn State: 0-1

RUSHINGStephen Houston 129 for 583 (4.5)D’angelo Roberts 77 for 274 (3.6)Tevin Coleman 45 for 213 (4.7)Isaiah Roundtree 29 for 146 (5.0)

PASSINGCameron Coffman 183 of 295, 1,932 yds., 12 TD, 6 int.Nate Sudfeld 51 of 82, 632 yds., 7 TD, 1 int.Tre Roberson 33 of 50, 368 yds., 2 TD, 1 int.

RECEIVINGShane Wynn 51-463 (9.1), 6 TDCody Latimer 44-707 (16.1), 5 TDKofi Hughes 36-502 (13.9), 3 TDTed Bolser 35-377 (10.8), 2 TD

SCORINGStephen Houston 74 pts. (12 TD)Mitch Ewald 72 pts. (12 FG, 36 PAT)Shane Wynn 36 pts. (6 TD)

GAZETTE

For Nittany Nation, this was a tough one to swal-

low. Penn State held a 20-6 lead over Nebraska, but

collapsed in the second half in a 32-23 loss at Lincoln

on Saturday.Many fans will point to the Matt Lehman touch-

down/fumble in the end zone as the turning point.

However, good teams overcome bad calls — simple

as that.Let’s take a closer look at the good, bad and ugly

from Saturday’s game.■ The Good: The first half. Once again, Penn State

came out firing on all cylinders as it jumped out to a

20-6 lead. The Nittany Lions had the Cornhuskers on

their heels for the first 30 minutes of the game. Quar-

terback Matt McGloin dissected the Nebraska de-

fense as Penn State quieted the crowd early.■ The Bad: The second half. Once again, the

Lions watched a lead dissolve in the second half.

Keep in mind, Penn State held leads in three of their

four losses — Ohio, Virginia and Nebraska. Penn

State was tied at halftime in the game against Ohio

State. First-year head coach Bill O’Brien got out-

coached in the second half of the losses.■ The Ugly: McGloin had a bad day. He threw a

critical interception in the second half which led to a

Nebraska touchdown and took a terrible intentional

grounding penalty in the end zone that resulted in a

safety. His reaction? Blame the refs. “We’re not going

to get that call here,” McGloin said of Matt Lehman’s

fumble in the end zone. C’mon Matt, you’re better

than that. Instead of pointing fingers, McGloin needs

to point the thumb at himself.

— Chris Morelli

The good, the bad and the ugly

NATI HARNIK/AP photo

PENN STATE running back Zach Zwinak heads for the end zone during Saturday’s game with

the Cornhuskers.

THE CENTRE COUNTY GAZETTE PAGE 17

NOVEMBER 8-14, 2012

1 Shane WynnWR So.

2 Cameron Coffman QB So. 2 Dareon Fuller DB So. 3 Cody Latimer WR So. 4 Corey Babb

QB Fr. 4 Forisee Hardin LB So. 5 Tre Roberson

QB So. 6 Tevin Coleman RB Fr. 7 Nate Sudfeld

QB Fr. 8 Kevin Davis

WR Fr. 9 Nate Boudreau QB Fr. 9 Greg Heban

DB Jr. 10 Ricky Jones

WR Fr. 12 Mike Caponi

S Fr. 12 Stephen Houston RB Jr. 13 Kofi Hughes

WR Jr. 14 Nick Stoner

WR So. 15 Damon Graham RB Fr. 15 Marcus Kinsella P Fr. 16 Tyler Brady

QB Fr. 16 Mitch Ewald

K Jr. 17 Michael Hunter CB So. 17 Max Matthews QB Fr. 18 Tregg Waters

DB Jr. 19 Ryan Parker

WR So. 20 D’Angelo Roberts RB So. 21 Jake Zupanic

S So. 22 Kenny Mullen CB So. 23 Lawrence Barnett CB Jr. 23 Blair Stellhorn

WR Fr. 24 Andre Booker WR Fr. 24 David Calhoun DB Fr. 24 Matt Perez

RB So. 25 David Blackwell RB Jr. 26 Chandler Miller WR Fr. 27 Alexander Webb S Sr. 28 Anthony Davis RB So. 29 Dawson Fletcher S Fr. 29 Jordan Jackson TE Fr. 30 Tyler Burgett

LB Fr. 30 Nathan Reisman P Jr. 31 Tyler Reeves

S So. 31 Jordan Wallace LB Fr. 33 Christian Englum TE Fr. 33 Zack Shaw

DE Fr. 34 Jacarri Alexander LB Jr. 35 Quai Chandler DB Fr. 35 Mitchell Voss

K/P Jr. 36 Tim Bennett

DB So. 37 Mark Murphey S So. 38 Isaiah Roundtree RB So. 39 Erich Toth

K/P Fr. 40 Chase Parker

LB Fr. 40 Matt Zakrzewski FB So. 41 Tanner Kearns TE Fr. 42 David Cooper LB So. 42 Chad Roggeman P Jr. 43 Brandon Grubbe LB So. 44 Ishmael Thomas LB So. 44 Adam Kranda

DE Fr. 44 Andrew Wilson RB Fr. 45 Dimitrius Carr-Watson FB Jr. 46 Mike Replogle DE So. 47 Chase Hoobler LB So. 48 Simeon Ikudabo LB Fr. 49 Griffen Dahlstrom LB Jr. 50 Jake Reed

OL So.51 Kyle Kennedy

LB Fr. 52 Austin Schlosser LB Fr. 53 Shawn Heffern DE Fr. 54 Alex Ziedas

OL Fr. 55 Jake Michalek

LB So. 56 Nick Mangieri DE Fr. 57 Pete Bachman

OT So. 58 Tyler McGuigan DT Jr. 59 Peyton Eckert

OT So. 60 Will Matte

C Sr. 62 Ralston Evans OL Fr. 63 Jerrell Kirlew

DT Sr. 63 Tyler Lukens

OL Fr. 64 Collin Rahrig

OL So. 65 Wes Rogers

OL Fr. 67 Dan Feeney

OL Fr. 68 David Kaminski OL Fr. 69 Alex Todd

DT Fr. 70 Jacob Bailey

OL Fr. 71 Bill Ivan

OT So. 72 Michael Mitsch DT Fr. 73 Bernard Taylor OL So. 74 Charlie Chapman OT Jr. 75 Nicholas Sliger DT Sr. 76 Cody Evers

OL So. 77 Dimitric Camiel OT Fr. 78 Jason Spriggs

OT Fr. 79 Gregory Lewis OL Fr. 80 Sean Damaska WR Fr. 81 Duwyce Wilson WR Jr. 82 Sean Barrett

LS Fr. 82 Caleb Cornett WR Fr. 83 Ted Bolser

TE Jr. 84 Jamonne Chester WR Jr. 85 Charles Love III TE Sr. 86 Paul Phillips

TE So. 87 Leneil Himes DT So. 88 Anthony Corsaro TE Fr. 89 Mike Carter

FB Jr. 90 Garrett Libertowski DE Fr. 91 Matt Dooley

LS So. 92 Justin Rayside DE Jr. 93 Nick Campos

P Fr. 93 Ralphael Green DT Fr. 94 Javon Cornley

DE Jr. 95 Bobby Richardson DE So. 96 John Laihinen

DE So. 97 Larry Black Jr. DT Sr. 98 Adam Replogle DT Sr. 99 Nick Freeland K/P Sr. 99 Adarius Rayner DT Fr.

Indianaroster

BIG TEN SCHEDULE

Depth chartsPSUINDIANAOFFENSE

Quarterback11 Matt McGloin, 6-1, 201, Sr.12 Steven Bench, 6-2, 204, Fr.Running Back1 Bill Belton, 5-10, 202, So.24 Derek Day, 5-9, 193, Sr.26 Curtis Dukes, 6-1, 245, Sr.

Fullback9 Michael Zordich, 6-1, 236, Sr.35 Pat Zerbe, 6-1, 236, Jr.Wide Receiver8 Allen Robinson, 6-3, 201, So.85 B. Moseby-Felder, 6-2, 195, Jr.15 Alex Kenney, 6-0, 192, So.21 Trevor Williams, 6-1, 186, Fr.37 Evan Lewis, 5-10, 174, Sr.Tight End89 Gary Gilliam, 6-6, 262, Jr.87 Kyle Carter, 6-3, 247, Fr.

Left Tackle76 Donovan Smith, 6-5, 316, Fr.70 Nate Cadogan, 6-5, 293, Jr.Left Guard65 Miles Dieffenbach, 6-3, 300, So.

60 Ty Howle, 6-0, 298, Jr.Center54 Matt Stankiewitch, 6-3, 301, Sr.

62 Frank Figueroa, 6-3, 308, Jr.Right Guard64 John Urschel, 6-3, 307, Jr.75 Eric Shrive, 6-6, 305, Jr.

Right Tackle78 Mike Farrell, 6-6, 306, Sr.58 Adam Gress, 6-6, 311, Jr.DEFENSE

Defensive End18 Deion Barnes, 6-4, 246, Fr.59 Pete Massaro, 6-4, 256, Sr.90 Sean Stanley, 6-1, 243, Sr.86 C.J. Olaniyan, 6-3, 248, So.Defensive Tackle47 Jordan Hill, 6-1, 292, Sr.84 Kyle Baublitz, 6-5, 287, So.91 DaQuan Jones, 6-3, 324, Jr.93 James Terry, 6-3, 316, Sr.

Outside Linebacker6 Gerald Hodges, 6-2, 237, Sr.43 Mike Hull, 6-0, 228, So.42 Michael Mauti, 6-2, 232, Sr.38 Ben Kline, 6-2, 224, Fr.Middle Linebacker40 Glenn Carson, 6-3, 235, Jr.33 Michael Yancich, 6-2, 233, Sr.

Cornerback4 Adrian Amos, 6-0, 205, So.39 Jesse Della Valle, 6-1, 190, So.12 Stephon Morris, 5-8, 186, Sr.3 Da’Quan Davis, 5-10, 161, Fr.Free Safety10 Malcolm Willis, 5-11, 209, Jr.23 Ryan Keiser, 6-1, 200, So.

Strong Safety7 S. Obeng-Agyapong, 5-10, 207, Jr.27 Jake Fagano, 6-0, 206, Sr.

SPECIALISTSPlacekicker97 Sam Ficken, 6-3, 172, So.

Punter45 Alex Butterworth, 5-10, 206, Jr.Kick Returner15 Alex Kenney, 6-0, 192, So.39 Jesse Della Valle, 6-1, 190, So.Punt Returner37 Evan Lewis, 5-10, 174, Sr.39 Jesse Della Valle, 6-1, 190, So.

OFFENSELeft Tackle 78 Jason Spriggs, 6-7, 268, Fr.74 Charlie Chapman, 6-6, 300, Jr.

Left Guard64 Collin Rahrig, 6-2, 278, So. 73 Bernard Taylor, 6-2, 292, So. Center 67 Will Matte, 6-2, 292, Sr. 76 Cody Evers, 6-4, 304, So.

Right Guard 67 Dan Feeney, 6-4, 293, Fr. 76 Cody Evers, 6-4, 304, So. Right Tackle 59 Peyton Eckert, 6-6, 293, So. 57 Pete Bachman, 6-5, 285, So.

Wide Receiver 3 Cody Latimer, 6-3, 208, So. 81 Duwyce Wilson, 6-3, 195, Jr. 13 Kofi Hughes, 6-2, 210, Jr. 14 Nick Stoner, 6-1, 173, So. Quarterback2 Cameron Coffman, 6-2, 191, So.

7 Nate Sudfeld, 6-5, 218, Fr. Running Back 12 Stephen Houston, 6-0, 218, Jr. 20 D’Angelo Roberts, 5-10, 195, So.

6 Tevin Coleman, 6-1, 200, Fr. Tight End 83 Ted Bolser, 6-6, 250, Jr. 85 Charles Love III, 6-3, 240, Sr.

DEFENSELeft End 25 Ryan Phillis, 6-3, 261, So. 95 Bobby Richardson, 6-3, 279, So. Defensive Tackle 97 Larry Black Jr., 6-2, 294, Sr.99 Adarius Rayner, 6-2, 292, Fr. 98 Adam Replogle, 6-3, 294, Sr. 75 Nicholas Singer, 6-3, 290, Sr.

Right End 33 Zack Shaw, 6-3, 294, Sr. 96 John Laihinen, 6-4, 250, So. Strongside Linebacker 4 Forisee Hardin, 6-1, 208, So. 47 Chase Hoobler, 6-2, 242, So. Middle Linebacker 42 David Cooper, 6-1, 225, So. 55 Jake Michalek, 6-2, 242, So. Weakside Linebacker 49 Griffen Dahlstrom, 6-3, 226, Jr. 51 Kyle Kennedy, 6-3, 232, Fr.

Left Cornerback 28 Antonio Marshall, 5-11, 188, Jr. 23 Lawrence Barnett, 5-10, 187, Jr.

Safety37 Mark Murphey, 6-2, 206, So. 36 Tim Bennett, 5-9, 181, So. Right Cornerback 7 Brian Williams, 6-0, 185, So. 22 Kenny Mullen, 5-10, 180, So. SPECIAL TEAMS

Kicker 16 Mitch Ewald, 5-10, 173, Jr. 99 Nick Freeland, 6-0, 201, Sr. Punter39 Erich Toth, 6-3, 190, Fr. 93 Nick Campos, 6-0, 182, Fr.

Long Snapper 91 Matt Dooley, 6-4, 257, So. 82 Sean Barrett, 6-6, 200, Fr. Holder 39 Erich Toth, 6-3, 190, Fr. 2 Cameron Coffman, 6-2, 191, So. Kick Return 1 Shane Wynn, 5-7, 157, So. 6 Tevin Coleman, 6-1, 200, Fr.

Punt Return 14 Nick Stoner, 6-1, 173, So.1 Shane Wynn, 5-7, 157, So.

BIG TEN STANDINGSCONFERENCELeaders W-L % W-L %

Conference Pct. Overall Pct.Ohio State 6-0 1.000 10-0 1.000Wisconsin 4-2 .667 7-3 .700Penn State 4-2 .667 6-4 .600Indiana 2-4 .333 4-6 .400Purdue 1-5 .200 4-6 .400Illinois

0-6 .000 2-8 .200Legends W-L % W-L %Nebraska 5-1 .833 8-2 .800Michigan 5-1 .833 7-3 .700Northwestern 3-3 .500 7-3 .700Minnesota 2-4 .333 6-4 .600Michigan State 2-4 .333 5-5 .500Iowa

2-4 .333 4-6 .400

OVERALL

LAST WEEKMichigan 38, Northwestern 31 (OT)Purdue 27, Iowa 24Wisconsin 62, Indiana 14Minnesota 17, Illinois 3Nebraska 32, Penn State 23

THIS WEEK’S GAMESIndiana at Penn State, noonIowa at Michigan, noonNorthwestern at Michigan State, noonMinnesota at Nebraska, 3:30 p.m.Ohio State at Wisconsin, 3:30 p.m.Purdue at Illinois, 3:30 p.m.

NATI HARNIK/AP photo

PENN STATE’S Jesse James, left, and Matt Lehman celebrate atouchdown during Saturday’s game.

GAMEDAYGAMEDAY

Iowa HawkeyesOct. 20Away


Ohio State BuckeyesOct. 27Home


Purdue BoilermakersNov. 3Away


Nebraska CornhuskersNov. 10Away

Result: L 32-23Record: 6-4

Indiana HoosiersNov. 17Home

Time: NoonTV: BTN

Wisconsin BadgersNov. 24Home

Time: 3:30 p.m.TV: ABC/ESPN

GAMEDAY

Get ready for football season and stay on top of it with the

GAZET TE GAMEDAY

Follow your team’s progress throughout the season in the weekly Centre Spread, the Gazette Gameday! We’ll keep

you up to date with all the stats and information you’ll need to know about your favorite teams and players.

CCGHalfPgPromoGGGNonbleed.indd 1 8/22/13 4:10 PM

Gazette Gameday

Follow your team’s progress throughout the season starting August 28 in the

weekly Centre Spread! We’ll keep you up to date with all the stats and information you’ll need to know about your favorite

teams and players in the Gazette Gameday.


Slow and Steady

By Sam Komlenic

on tap

Breweries are classified by their size relative to one an-other. A brewpub tends to be very small, mostly serving their beer on premise. A microbrewery is generally larger than a brewpub, and, though they might serve beer by the glass to their customers, most of their output will be pack-aged and sent to local retail accounts to be sold elsewhere.

The next step up the production ladder is the regional brewery, one that serves a more substantial geographic ter-ritory. Before the craft-beer revolution, most of the brew-eries in operation that weren’t Bud, Miller, or Coors were regionals, and Pennsylvania had more than any other state from the 1950s on. Brands that are still familiar names to many were brewed right here in the Keystone State: Duquesne, Schmidt’s, Rolling Rock, Koehler’s, Stegmaier, Stoney’s, Iron City, and others were available mainly with-in a few counties around each brewery, though some even-tually managed wider distribution.

Many of these breweries were too small to go national and too big to remain regionally profitable, and eventually went under. There are very few regionals remaining from the “old guard.” One that did not succumb to the vagaries of time and competitive pressure has survived and thrived in our own backyard since 1872.

A drive of about an hour and a half northwest of State College will take you to the top of the Allegheny Pla-

teau, home of the Eastern Continental Divide, the city of St. Marys, and the Straub Brewery, still family owned and operated. Straub is unique in many ways, and those qualities have helped them to stay productive against the odds.

It is the smallest remaining regional brewery to have survived Prohibition, with a current capacity of a little more than 40,000 barrels per year (compared to Yuengling’s 2 million barrels plus). It keeps its sales area manageable, within state borders for the most part. It has constantly modernized its equipment and facilities over the years to remain competitive. Perhaps most importantly, it remains in family hands.

Its most recognizable product is Straub American Lager, its flagship beer ever since Peter Straub took over what was then known as the Benzinger Spring Brewery from Francis Sorg, and made the enterprise his own. Peter Straub was trained as a cooper (barrel maker), which led him into the brewing trade, at which he also became quite ac-complished. He emigrated from Wurt-temburg, Germany, in 1869 and worked at breweries across western Pennsylva-nia before settling in St. Marys, becom-ing brewmaster and plant manager at Sorg’s brewery by the age of 21.

He eventually married Sorg’s daugh-ter, Sabina, bought the brewery, and be-gan rearing the next generation of Straub family brewers. The company has been guided by his descendants ever since.

Other than improvements to the physical plant, change has come slowly at the company. Bottled beer became popular not long after the turn of the last century. Straub didn’t put beer into

Straub continues its tradition of brewing quality beers, with an occasional innovation

Straub Brewery started in 1872 in St. Marys. It was then known as the Benzinger Spring Brewery.

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)

6 - 8:30 p.m.DATESAVETHE August 22

Come support the Bob Perks Fund

at the Wine Event of the Century!

Space is limited and tickets are first-come, first-serve. Registration available Online at:

bobperksfund.org/other-events/

Held at Celebration Hall2280 Commercial Blvd,

State College, PA


a bottle until after the end of World War II, selling its entire output on draft before that. Light beer has been a ma-jor fixture on the American beer scene since the 1960s. Straub didn’t produce a light beer until three decades later. It is the last remaining domestic brewer to put its beer into returnable, reus-able, sustainable bottles.

It was a combination of its beers’ distinctive character and its reluctance to rush to change that made Straub a brand coveted by those who couldn’t get it, much like the Coors mystique of old, characterized in the movie Can-nonball Run. People from out of state still fill the trunks of their cars with enough Straub to hold them over till their next trip.

Change, however slow, is an un-stoppable force that must eventually be reckoned with. The brewery’s cur-rent management has met that chal-lenge head-on, and in doing so has taken its nearly century-and-a-half of experience to the next level. It has em-braced the craft-beer revolution, yet not abandoned the tradition that built its brand. The brewing staff is proudly making craft lagers, an anomaly in a genre dominated by heavier ales.

Straub knows lager beer. It has been its mainstay for generations, and the brewery is small enough to be flexible with its output, so why not capitalize on those strengths? Head brewer Vince Assetta has mined the company’s files to see what different lagers had been made at Straub in the past, and used that as inspiration to create a line of distinctive beers that complement the brewery’s traditional product line and heritage.

He started with Straub 1872, an homage to the amber, full-bodied la-gers that dominated before the advent of Prohibition. That was followed by a malty maibock, a hoppy India pale lager (to mimic the most popular craft style, the IPA), a German-style altbier, a well-crafted pilsner, a strong, dark doppelbock, and a delicious cloudy and refreshing hefeweizen.

These specialties are available seasonally and in variety 12-packs. The current combination is its “Sunshine Sam-pler,” an assortment of Straub 1872, pilsner, IPL, and hefe-weizen, all perfect for summer quaffing.

The brewery offers regular tours and has a gift shop that sells a variety of Straub souvenirs. Perhaps its most noteworthy claim to fame, however, is the “Eternal Tap.” When you visit, you may enjoy two beers from a variety of five different styles on offer, right there in the midst of a humming, clattering, working brewery.

It is an experience so unique that it was named one of the “5 Best Places in America to Drink American Beer” by Fodor’s Travel, along with sites in Austin, New York City, Los Angeles, and Milwaukee — heady yet apt company for a place as small as St. Marys and Straub!

The run to St. Marys is a beautiful drive from Centre County, and makes a great day trip. Besides the charms of the brewery, you’ll also be in the heart of the Pennsylva-nia Wilds, with more public land than Yellowstone and the largest herd of free-range elk in the northeast. The Elk Country Visitor Center is located in nearby Benezette, so gas up and go!

Local Brewing NewsThe folks from Straub will be pouring a number of their

specialty beers (and maybe even some that haven’t been released yet) at the State College Brew Expo at Tussey Mountain in Boalsburg on Saturday, August 16. Dozens of other local and regional brewers also will be participat-ing. It’s a great day of good beer and the event benefits Coaches vs. Cancer. Information and tickets available at statecollegebrewexpo.com. T&G

Information on tours, gift shop, and the Eternal Tap at Straub Brewery can be found online at straubbeer.com

Sam Komlenic, whose dad worked for a Pennsylvania brewery for 35 years, grew up immersed in the brewing business. He has toured scores of breweries, large and small, from coast to coast.

Straub’s Sunshine Sampler features Straub 1872, Straub IPL, Straub Pilsner, and Straub Hefenweizen.

As James Franklin prepares for his first year as the Nittany Lions’ head coach, Town&Gown’s 2014 Penn State Football Annual will

get you ready for the season! The Football Annual will once again have in-depth features and analysis from

award-winning writers who cover the Nittany Lions.

To order, visit townandgown.com.

Order Your Copy of Town&Gown’s 2014 Penn State Football Annual

Penn StateTown&Gown’s

2014 Football Annual

The Franklin Factor

Even though he hasn’t yet coached a game for the Nittany Lions, James Franklin is already making a

huge impact on the future of the program

Kick off a new era with the same great tradition!


of theMonthTaste


Callao Cafe and Market owner David Price serves his crepes with a smile.


Crazy for Crepes and CoffeeCallao Cafe and Market offers a little something for everyone

By Vilma Shu Danz

Callao Cafe and Market, located at 434 West Aaron Drive in State College, has become a des-tination gourmet coffee shop known for sweet and savory crepes, wraps, sandwiches, soups, hot sauces, and, of course, great coffee.

“I knew since I was 16 that I wanted to own a restaurant, and even my wife, Elizabeth, said she knew on our first date that I had this burn-ing desire to open and operate my own joint,” explains owner David Price. “I was turning 50 and decided that it was time, so I quit my job [at WPSU] in March 2011.”

Strawberry andNutella crepe.

Callao Cafe and Market opened in Novem-ber 2011 and is named after a small peaceful town in Virginia about 90 miles south of Wash-ington, DC. Price is originally from the DC area and came to Pennsylvania in 1984 to work in broadcasting in State College and attend Penn State.

“A gourmet coffee shop has to brew a great cup of coffee, so Callao Cafe and Market is proud to feature a line of direct-trade coffee bought from farmer Bayardo Reyes from his Finca San Jose farm in Nicaragua, and master roaster Nasi


Crazy for Crepes and Coffee


Price learned to make crepes by watching videos on YouTube.


> Featured Selections <

Hours of Operations:Monday-Saturday: 6 a.m.-3 p.m.Sunday: 10 a.m.-3 p.m.

Catering is available: Call (814) 237-2494.

During football season, call about the tailgat-ing-platter package. For each home game, get a different platter of wraps or sandwiches for your tailgate.

Kajana of Greensboro, North Carolina, roasts the beans,” explains Price. “The first year we opened, particularly with our dark-roast, Bodacious, we have customers take a sip, turn around, and tell us that it’s really good coffee!”

When the coffee shop first opened, there were hoagies and wraps on the menu, but no breakfast items.

“We needed something that was unique, and out of the blue came the idea for crepes!” says Price. “The problem was, I had never made a crepe in my life, so I went on YouTube and watched many videos of people making crepes.”

I n t h e b e g i n n i n g , t h e c r e p e s w e r e available only in the mornings for breakfast. It quickly became a hit with customers. So in October 2012, Price came up with a full menu of sweet and savory crepes. Some popular sweet crepes include strawberry and Nutella, strawberry and banana, and sugar and lemon, derived from the traditional British Shrove Tuesday pancake topping. Popular savory crepes for lunch include the Dirty Bird, the Pig in a Pancake, the Big ka-Tuna, and the One Without a Name.

“The Dirty Bird came about when I ended up with a case of dried cranberries that I needed to use up. It’s a crepe with roasted turkey, bacon, dried cranberries, Swiss cheese, lettuce, and Roma tomatoes with a raspberry chipotle sauce,” says Price.

In addition to the regular menu, Callao Cafe

and Market is committed to providing an exten-sive selection of gluten-free options. All of the soups are gluten-free, and a buckwheat-based batter is used for gluten-free crepes. All the deli sandwiches can be made with Udi’s gluten-free whole-grain bread.

“We always like to have a vegetable bean soup, so we have a vegan offering, but my real passion is chili. Our First Kiss chili isn’t killer hot, but our Firedog, it’s spicy!” says Price. “There are about 75 to 100 different sauces available for purchase, and there are wooden tasting sticks for customers to try some of the hot sauces.”

For more information, visit CallaoCafeAnd Market.com. For a special offer on crepes and coffee, visit townandgown.com. T&G

A selection of sauces at Callao Cafe and Market.

Callao Cafe’s hot chocolate.

New Home! Your State College Food Bank, is now conveniently located at 1321 S. Atherton Street.

New Logo! The apple is the quintessential symbol of healthy food. The heart represents the caring relationships that are formed at the Food Bank.

New Ideas! Designed like a grocery store, the Food Bank now gives clients more choices in the food they select.Dietary restrictions are taken into consideration by offering Gluten Free products as well as senior and children sections.

Same passion! “To provide food security, directly and indirectly, to people in Centre County”

Contact State College Area Food Bank Regarding “Chefs on Stage”

September 29, 2014 • Call 814-234-2310

Nancy Ring, REALTOR® Associate Broker,

ABR, CRS, GRI, SRES, CDPE, ext. 331

Tom Ring, REALTOR®ABR, SRES, e-Pro, ext. 334

Diane Sweetland,

REALTOR®, ABR, CRS, GRI, Sr. Associate to Nancy & Tom Ring

ext. 380

Kimberly Ring, REALTOR®, ABR,

GREEN , Assistant to Nancy Ringext. 356

Email: [email protected]

RE/MAX Centre Realty1375 Martin Street

State College, PA 16803(814) 231-8200

This ad donated by Nancy & Tom Ring, RE/MAX Centre Realty


bar bleu, 114. S Garner St., 237-0374, bar-bleu.com. Socializing and sports viewing awaits at bar bleu. Don’t miss a minute of the action on 22 true 1080i HDMI high-definition flat-screen monitors displaying the night’s college and pro matchups. The bar serves up 16 draft beers in addition to crafted cocktails, including the “Fishbowl,” concocted in its own 43-ounce tank! Pub fare featuring authentic Kansas City-style barbecue is smoked daily on-site. AE, D, DC, ID+, MC, V. Full bar.

Bella II, 135 S. Allegheny St., Bellefonte, 353-4696. Cozy and charming, yet affordable, Bella II’s specialty is good food! Fresh, classic pasta dishes with home-made sauces, large dinner salads, and in-house, hand-crafted desserts, top the favorites. Plan to try Bella II’s lunch buffet, Tues.-Thurs., featuring pasta, pizza, wraps, and desserts. BYOB welcomed! Take out available. Hours: Sun. 12-9, Tues.-Thurs. 11-9, Fri.-Sat. 11-10, Closed Mondays. AE, D, MC, V.

Bella Sicilia, 2782 Earlystown Road, Centre Hall, 364-2176. An Italian kitchen where food is prepared from scratch and with love! Featuring traditional recipes of pasta dishes, calzones, Stromboli’s, subs, salads, and extraordinary pizza! Try Bella Sicilia’s stuffed, Sicilian, Chicago, or 16 varieties of thin-crust specialty pies, including seafood pizza with shrimp, clams, calamari, mussels, and margherita sauce! Take-out or enjoy our beautiful dining room, located in the back of our building. Feel free to bring your own beer and wine. Lunch buffet Mon.-Fri. Check us out on Facebook. AE, MC, V, MAC, D.

Carnegie House, corner of Cricklewood Dr. and Toftrees Ave., 234-2424. An exquisite boutique hotel offering fine dining in a relaxed yet gracious atmosphere. Serving lunch and dinner. Prix Fixe menu and à la carte menu selections now available. AAA Four Diamond Award recipient for lodging and fine dining. Reservations suggested. AE, MC, D, V. Full bar.

Full Course Dining

Clem’s Roadside Bar and Grill, 1405 S. Atherton St., 237-7666, www.clemsbarandgrill.com. Chef/owner Greg Mussi combines forces with infamous griller Clem Pantalone to bring you a mix of classic BBQ and other signature dishes featuring local produce and an extensive wine list. Central’s PA’s unique “whiskey bar” and extensive wine list. Happy hours every day from 5 to 7 p.m. State College’s largest outdoor seating area. Groups welcome. Catering and private events available. Daily specials listed on Facebook. Live music. AE, D, DC, MAC, MC, V. Full bar.

Cozy Thai Bistro, 232 S. Allen St., 237-0139. A true authentic Thai restaurant offering casual and yet “cozy” family-friendly dining experience. Menu features wide selections of exotic Thai cuisine, both lunch and dinner (take-out available). BYO (wines & beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.

Damon’s Grill & Sports Bar, 1031 E. College Ave., 237-6300, damons.com. Just seconds from Beaver Stadium, locally owned and operated, Damon’s is the premiere place to watch sports and enjoy our extensive menu. Ribs, wings, burgers, steaks, apps, salads, and so much more. AE, D, MAC, MC, V, Full bar.

The Deli Restaurant, 113 Hiester St., 237-5710, TheDeliRestaurant.com. Since 1973, The Deli has served up New York-style deli favorites on an American menu offering everything from comfort food to pub favorites, all made from scratch. Soups, breads, sauces, and award-winning desserts are homemade here early in the morn-ing folks. Look for its rotating menu of food-themed fes-tivals throughout the year. AE, D, DC, LC, MC, V. Full bar.

The Dining Room at the Nittany Lion Inn, 200 W. Park Ave., 865-8590. Fine continental cuisine in a relaxed, gracious atmosphere. Casual attire ac-ceptable. Private dining rooms available. AE, D, DC, MAC, MC, V. Full bar.

Dining Out

AE ...........................................................American Express CB ..................................................................Carte Blanche D ................................................................ Discover/Novus DC ........................................................................Diners Club ID+ ................................................ PSU ID+ card discounts LC ............................................................................LionCashMAC .......................................................................debit card MC .......................................................................MasterCard V ......................................................................................... Visa .............................................. Handicapped-accessible

Key

To advertise, call Town&Gown account executives Kathy George or Debbie Markel at (814) 238-5051.


Down Under Steakhouse at Toftrees, One Country Club Lane, 234-8000, www.toftrees.com. A casual restaurant with unique dining featuring hearty appetizers, delicious entrees, fresh sandwiches and salads in a comfortable scenic atmosphere. Outdoor seating available. AE, D, DC, MAC, MC, V. Full bar.

Duffy’s Boalsburg Tavern, On the Diamond, Boalsburg, 466-6241. The Boalsburg Tavern offers a fine, intimate setting reminiscent of Colonial times. Dining for all occasions with formal and casual menus, daily dinner features, specials, and plenty of free parking. AE, MC, V. Full bar.

Faccia Luna Pizzeria, 1229 S. Atherton St., 234-9000, www.faccialuna.com. A true neighborhood hangout, famous for authentic New York-style wood-fired pizzas and fresh, homemade It.alian cuisine. Seafood specialties, sumptuous salads, divine desserts, great service, and full bar. Outside seating available. Sorry, reservations not accepted. Dine-in, Take-out. MC/V.

Galanga, 454 E. College Ave., 237-1718. Another great addition to Cozy Thai Bistro. Galanga by Cozy Thai offers a unique authentic Thai food featuring Northeastern Thai style cuisine. Vegetarian menu selection available. BYO (wines and beer) is welcome after 5 p.m. AE, D, DC, MAC, MC, V.

.com

Town & Gown August 2014 Issue - 1/2 Pg Ad

Did you know that four legged friends are welcome at four of our six State College hotels?

ESCAPE !gigisdining.com

as we are

L U N C H | D I N N E R | H A P P I E S small plates | seasonal patio

814 . 861 . 3463814 . 861 . 3463west college & cato ave

southernL O C A Lexperience

LOCALLY GROWN.SOUTHERN INSPIRED.

The “Best”...You Deserve It!

Reservations suggested

spot colorversion

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DINING

. Hilton Garden Inn

. Days Inn Penn State

. Quality Inn

. Nittany Budget Motel

. Super 8

. Carnegie Inn & Spa

Seasonal Specials and Packages. PSU Parents and Alumni Discounts offered by our six State College hotels.

.com

Town & Gown Mar 2013 Issue - 1/2 Pg Ad

Corner of Cricklewood Dr. and Toftrees Ave. 814/234-2424

www.carnegiehouse.com

spot colorversion

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ManyChoices

Make any night an enjoyable evening at Carnegie Inn & Spa. ESCAPE!

Reservations are suggested.

Fantastic Cuisine, Exquisite Decor. Voted “Best” in

Fine Dining

Upscale Metropolitan

diningPatio Now Open

814 . 861 . 3463

2080 West College & Cato Ave. State College

GigisDining.com

Featuring Small Plates - Friday & Saturday Martini Nights

RESTAURANT

Corner of Cricklewood Dr. and Toftrees Ave. 814/234-2424

carnegieinnandspa.com

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Gamble Mill Restaurant & Microbrewery, 160 Dunlop St., Bellefonte, 355-7764. A true piece of Americana, dine and enjoy our in-house craft beers in a historic mill. Experience bold American flavors by exploring our casual pub menu or fine dining options. Six to seven beers of our craft beers on tap. Brewers Club, Growlers, outdoor seating, large private functions, catering. Lunch 11:30 a.m.-2 p.m. Mon.-Sat. Dinner 5-9/10 p.m. Mon.-Sat. “Chalk Board Sunday’s” 4-8 p.m. All credit cards accepted.

The Gardens Restaurant at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5090. Dining is a treat for break-fast, lunch and dinner in The Gardens Restaurant, where sumptuous buffets and à la carte dining are our specialties. AE, CB, D, DC, MC, V. Full bar, beer.

Gigi’s, West College Ave. on the Corner of Cato Ave., 861-3463, gigisdining.com. Conveniently located 5 minutes from Downtown, Gigi’s is a farm-to-table din-ing experience inspired by the hottest southern trends. Outdoor Patio. Lunch & Dinner. Full Bar. AE, D, MAC, MC, V.

2235 N. Atherton St. State College814.867.6886

www.ottospubandbrewery.com

Bringing you craft beer & fresh food using local products in a family friendly, casual atmosphere.

Bottles • Cases • Kegs Growlers • Beer Soap

Candy • Mugs

FALL. FOOTBALL.FOOD. DRINKS.

Food & Beer TO GO!

One Stop Shop for ALL Your Party & Rental

Needs!& EvEnt REntals


The Greek, 102 E. Clinton Ave., 308-8822, www.thegreekrestaurant.net. Located behind The Original Waffle Shop on North Atherton Street. Visit our Greek tavern and enjoy authentic Greek cuisine. From fresh and abundant vegetables to the most succulent kebabs, each dish has been perfected to showcase genuine Greek flavors. When we say “authentic,” we mean it. Full service, BYOB. D, MC, V.

Herwig’s Austrian Bistro, “Where Bacon Is An Herb,” 132 W. College Ave., 272-0738. Located next to the State Theatre. Serving authentic Austrian home cooking in Central PA. Ranked #1 Ethnic Restaurant in State College for 7 years in a row. Eat-in, Take-Out, Catering. Gluten-free options available. Bacon-based dessert. Homemade breads, BYO beer or wine all day. Sense of humor required. D, MAC, MC, V.

Hi-Way Pizza, 1688 N. Atherton St., 237-0375, HiWayPizza.com. The State College tradition for nearly 50 years, nobody does it better than Hi-Way! Offering more than 29 varieties of hand-spun pizzas made from scratch offer an endless combination of toppings. Its vodka “flaky” crust and red stuffed pizzas are simply a must have. Hi-Way’s menu rounds out with pasta dishes, calzones, grinders, salads, and other Italian specialties. Eat-in, Take-out, or Hi-Way delivery. AE, D, DC, LC, MC, V. Full bar.

India Pavilion, 222 E. Calder Way, 237-3400. Large selection of vegetarian and nonvegetarian dishes from northern India. Lunch buffet offered daily. We offer catering for groups and private parties. AE, D, MC, V.

(call ahead.)

Inferno Brick Oven & Bar, 340 E. College Ave., 237-5718, InfernoBrickOvenBar.com. With a casual yet sophisticated atmosphere, Inferno is a place to see and be seen. A full-service bar boasts a unique specialty wine, beer, and cocktail menu. Foodies — Inferno offers a contemporary Neapolitan brick-oven experience featuring a focused menu of artisan pizzas and other modern-Italian plates. Lunch and dinner ser-vice transitions into night as a boutique nightclub with dance-floor lighting, club sound system, and the area’s most talented resident DJs. AE, D, MAC, MC, V. Full bar.

Check out our web site for all our daily specials.

1031 East College Ave. 814-237-6300 • damons.com

On-Site

Cater

ing

Availa

ble

Penn State Football is almost here!Let Damon’s feed the tailgate

with our awesome BBQ packages from ribs on the road.

Damon’s Delivers Everyday!Order online at lionmenus.com

Wood fired Southern Comfort Food!

Chef/Owner Greg Mussi and the Artisan Griller Clem Pantalone

Sun - Thurs till 10pmFri & Sat till 11pm

1405 South Atherton St. State College814-238-2333 •www.clemsbarandgrill.com

Award Winning

BBQ!

Tailgate Party Packs to go!Call 814.238.2333

PHILIPSBURG ELKS

Lodge & Country Club

Country Club Lane, Philipsburg (814) 342-0379 • www.philipsburgelks.com

Mon-Sat:11-9 • Sun: 9-9

Come dine with a view on our outdoor patio!

Visit our website for NEW Golf Member Special!

Restaurant is open to the public!


Legends Pub at The Penn Stater Conference Center Hotel, 215 Innovation Blvd., Innovation Park, 863-5080. Unwind with beverages and a casual lounge menu. AE, D, MC, V. Full bar.

Mario’s Italian Restaurant, 1272 N. Atherton St., 234-4273, MariosItalianStateCollege.com. Fresh spe-cialty dishes, pasta, sauces, hand-tossed pizzas, and rotisserie wood-grilled chicken all made from scratch are just a few reasons why Mario’s is authentically Italian! At the heart of it all is a specialty wood-fired pizza oven and rotisserie that imparts rustic flavors that can’t be beat! Mario’s loves wine, honored with six consecutive Wine Spectator awards and a wine list of more than 550 Italian selections. Mario’s even pours 12 rotating specialty bottles on its WineStation® state-of-the-art preservation system. Reservations and Walk-Ins welcome. AE, D, DC, LC, MC, V. Full bar.

Otto’s Pub & Brewery, 2235 N. Atherton St., 867-6886, www.ottospubandbrewery.com. Our new location provides plenty of parking, great ales and lagers, full service bar, signature dishes made with local products in a family-friendly, casual atmosphere. AE, D, DC, LC MC, V. Full bar.

Philipsburg Elks Lodge & Country Club, 1 Country Club Lane, Philipsburg, 342-0379, philipsburgelks.com. Restaurant open to the public! Monday-Saturday 11-9, Sunday 9-3. Member-only bar. New golf member special, visit our Web site for summer golf special. AE MC, V. Full Bar (member only).

The Tavern Restaurant, 220 E. College Ave., 238-6116. A unique gallery-in-a-restaurant preserving PA’s and Penn State’s past. Dinner at The Tavern is a Penn State tradition. Major credit cards accepted. Full bar.

Whiskers at the Nittany Lion Inn, 200 W. Park Ave., 865-8580. Casual dining featuring soups, salads, sandwiches and University Creamery ice cream. Major credit cards accepted. Full bar.

Zola New World Bistro, 324 W. College Ave., 237-8474. Zola combines comfortable, modern décor with exceptional service. Innovative, creative cuisine from seasonal menus served for lunch and dinner. Extensive award-winning wine list. Jazz and oysters in the bar on Fridays. Catering. AE, D, MC, V. Full bar.

1229 South Atherton St. • State College • 234-9000

A true neighborhood hangout highly regarded for its popular and authentic New York-style wood-fired pizzaand commitment to quality. Award-winning pizza. and Italian cuisine homemade with only the best and freshest ingredients.

www.faccialuna.com

Now Open 7 Days a WeekLunch Buffet:

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Taste of the Month

Town&Gown ’ s monthly focus on local food

If it’s happening in Happy Valley, it’s in Town&Gown!

Baby’s Burgers & Shakes, 131 South Garner St., 234-4776, www.babysburgers.com. Love poodle skirts, a jukebox playing the oldies, and delicious food cooked to order? Then Baby’s Burgers & Shakes is your kind of restaurant! Bring the entire family and enjoy a “ Whimpy” burger, a Cherry Coke or delicious chocolate shake, and top it off with a “Teeny Weeny Sundae,” in our authentic 1947 Silk City Diner. Check out Baby’s Web site for full menu and daily specials! D, MC, V, MAC, Lion’s Cash.

Fiddlehead, 134 W. College Ave., 237-0595, www.fiddleheadstatecollege.com. Fiddlehead is a soup-and-salad café offering soups made from scratch daily. Create your own salad from over 40 fresh ingredients.

HUB Dining, HUB-Robeson Center on campus, 865-7623. A Penn State tradition open to all! We will have 13 restaurants. Starbucks, Mixed Greens, Panda Express & Sushi, Sbarro, and coming at the end of August, Jamba Juice, McAlister’s Deli, Blue Burrito, Soup & Garden, and Diversions. V, MC, LC.

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Irving’s, 110 E . Co l lege Ave . , 231-0604 , www.irvingsstatecollege.com. Irving’s is State College’s finest bakery café serving award-winning bagels, espresso, sandwiches, salads, and smoothies.

Meyer Dairy, 2390 S. Atherton St., 237-1849. A State College Classic! Meyer Dairy is the perfect choice for a quick, homemade lunch with fresh soups and sandwiches or treat yourself to your favorite flavor of ice cream or sundae at our ice cream parlor. Fresh milk from our own dairy cows (we do not inject our cows with BST), eggs, cheese, ice cream cakes, baked goods, and more! Plus, Meyer Dairy is the best place to pick up your Town&Gown magazine each month!

Westside Stadium Bar and Grill, 1301 W. College Ave., 308-8959, www.westsidestadium barandgrill.com. See what all the buzz is about at Westside Stadium. Opened in September 2010, State College’s newest hangout features mouthwatering onsite smoked pork and brisket sandwiches. Watch your favorite sports on 17 HDTVs. Happy Hour 5-7 p.m. Take-out and bottle shop. Outdoor seating available. D, V, MC. Full Bar.

Specialty FoodsHoag’s Catering/Celebration Hall, 2280 Commercial Blvd., State College, 238-0824, www.hoagscatering.com. Hoag’s Catering specializes in off-site catering, event rentals, and on-site events at Celebration Hall. We do the work, you use the fork — large and small events. T&G

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Program director of Penn State Hershey Family Medicine residency program at Mount Nittany Medical Center sees many regional benefits to joint venture

Healthy Partnership

lunch with mimiJohn H

ovenstine

Dr. Joseph Wiedemer (left), program director of Penn State Hershey Family Medicine residency program at Mount Nittany Medical Center, talks with Town&Gown founder Mimi Barash Coppersmith at Harrison’s Wine Grill in State College.

Penn State College of Medicine and Mount Ni t tany Heal th System have partnered to develop a family medicine residency program in State College. Accredited in January, the three-year-long program is part of Mount Nittany Health’s mission to become a regional academic teaching facility in family medicine. The program will take its first residents in July 2015.

The local residency program is an extension of the family medicine residency program of the College of Medicine in Hershey. First-year residents will spend a limited amount of time working in an outpatient setting under the supervision of a Penn State Hershey faculty member. The second- and third-year residents will have other specialty training and more time with outpatient-directed care and electives. Third-year residents also have the opportunity to move into areas such as research and dual-degree programs with other colleges at Penn State.

As the program director of the Penn State Hershey Family Medicine residency program at Mount Nittany Medical Center, Dr. Joseph Wiedemer, MD, helps to develop and lead the educational curriculum. Before joining Penn State Hershey, he served as the director for the family medicine residencies at Hackensack UMC Mountainside and Hunterdon Medical Center in New Jersey.

Originally from Altoona, he completed his undergraduate studies at Juniata College. He received his medical degree from Temple

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University School of Medicine, and completed a residency in family medicine at West Jersey Hospital in New Jersey.

Town&Gown founder Mimi Barash Coppersmith sat down with Wiedemer at Harrison’s Wine Grill in State College to discuss what family medicine is and what this new residency program will mean for the region.

Mimi: Welcome back. I noticed you were born in Altoona. How long did you live there?

Joe: Until I went to college in Huntingdon at Juniata College. My junior year I traveled to England and I lived in Leeds for a year.

Mimi: Did you always want to be a doctor?Joe: When I was 6 years old, I wanted to

become a doctor. My mother took me to our family physician and he had a great office. I liked his personality, and I walked out of there and I said to my mom, “I want to do that when I grow up.”

Mimi: In short terms, tell our readers what family medicine really means in today’s vocabulary.

Joe: Family medicine probably has a historical meaning to many people because they grew up thinking of their family physician or a general practitioner. And we have evolved as a specialty. Most people were family physicians until World War II. After World War II, it was subspecialized.

Mimi: Medicine became more complicated, but more intelligent. They could treat things more thoroughly and accurately.

Joe: That’s right.Mimi: That didn’t come about because

of family medicine. That really came about because of subspecialties.

Joe: That’s right — and technology. So, we end up developing the health-care system that we have, which is a wonderful health-care system in many ways when you’re sick. We now have a system that has amazing treatments for the acute or chronic disease.

Mimi: So, now we find ourselves short of family medicine physicians.

Joe: That’s right, because there was this attractiveness of technology, more financial

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reward, and more things to do as far as procedures in the subspecialties. Family medicine has continued on with its breadth of specialties.

Mimi: It’s more critical in nonmetropolitan quasi-rural areas like the greater State College area.

Joe: It is. We’re finding that practices and residencies in urban areas as well as rural areas really need that coordination of care.

Mimi: How’s the supply and demand on the family medicine front?

Joe: There are 450 family medicine residencies in the country. The Penn State Hershey Family Medicine residency at Mount Nittany Medical Center is the 30th family medicine residency in Pennsylvania.

Mimi: Penn State Hershey had the first department of family medicine in the Academic Health Center, and that was way back in the beginning of Hershey or shortly thereafter. And very tilted toward rural service.

Joe: Correct. And medical students are still attracted to going into subspecialties

more than going into family medicine. So, the tide is turning and I think that medical students are realizing that.

Mimi: You and I are here because of the Mount Nittany Health System and Hershey Family Medicine getting together for the first set of family medicine residencies. Tell us about it.

Joe: So, this is the first time that residents will be trained in Centre County ever, which is very exciting. People go through high school. They have their four years of college, four years of medical school, and then their graduate medical education. It’s the first time graduate-medicine education has been done in State College. What this will mean is that we are developing a three-year program, we will have trained six residents per year, and at the end of those three years, we will have trained family physicians for this region.

Mimi: To what extent do you involve the doctors who are already here as part of the teaching method? How are they part of it?

Joe: This is an educational effort by the entire community. So, the doctors at Mount

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Nittany, Penn State Hershey physicians, and other community physicians are involved with training our residents.

Mimi: In what way does Geisinger fit into this picture?

Joe: I think that there are discussions. There are very good teachers in the Geisinger system. Those in the community who wish to be a part of educating the residents, if they have something to impart on the residents, that is welcome. One of our oaths we took as physicians is to train future physicians.

Mimi: How do you monitor how well they do?

Joe: That’s a great question. So, when we look at residents for training, we begin really a recruiting process. We look at their performances in medical school, interest in family medicine, personalities, personal statements, and letters of recommendations. When we match those six residents, before they begin seeing patients, we evaluate them on six core competencies, and they can see where they are before they begin training. And we are also required to do

formal evaluations of them every six months, and those are a new set of requirements — they’re called milestones. The milestones have a specific set of questions, there are 21 questions, and we have to sit down with the faculty and look at what patients thought of each resident, how they did on different exams, and things like that.

Mimi: Going back to faculty. Is the faculty some of these unpaid doctors that are part of the clinical experience, and then there are others who are on the payroll, I would assume?

Joe: Correct. I’m the program director and I will have three family physicians who work with me as core faculty. The team consists of me, the three physicians, a psychologist, who will be a behavioral scientist who will help us with training in behavioral science and psychology, a program coordinator, and then she’ll have an assistant, also. This team is devoted to looking at what the residents learn and how they are learning. So, we don’t necessarily teach every aspect of family medicine to them, but if we send them out to a rotation and they’re working with an ear,

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nose, and throat surgeon, we’ll talk to that surgeon and say these are the things we want to make sure our family physician knows how to do and understand. So, we work together to teach them.

Mimi: To what extent does this teach good bedside manner, understanding, caring beyond the medical care — the human care of patients in family medicine?

Joe: There are six core competencies. Two of those core competencies cover that. One is called professionalism, so we are responsible for making sure the residents understand what professionalism is and to develop it in them. The other thing is called interpersonal communication, and we teach that as well. That’s a separate core competency that’s evaluated before they begin training and at the six-month milestones.

Mimi: Hasn’t the partnership between Mount Nittany and Hershey always been on the best highway? This is a major advancement in the potential of Hershey and a community hospital becoming strong partners.

Joe: This is an opportunity where it’s a different experience. This is a residency that everyone in this community will touch. And the partnership from Hershey is really to bring in the educational component. Hershey is the sponsoring institute, so they make sure that all of those check boxes are checked off — from the regulation to the accreditation. Everything is in place that needs to be in place, and all of the lectures that are required to be delivered.

Mimi: So, this will essentially be a second campus of Hershey.

Joe: It is. This will be a regional campus for Hershey.

Mimi: And ultimately, what’s going to be the prize at the end of the yellow-brick road?

Joe: The prize at the end of the yellow-brick road is better health-care outcomes for our community.

Mimi: Better care?Joe: Better care, better outcomes, and a

healthier community. Mimi: Obamacare, which I don’t think

anybody really understands, lots of people are

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referring to this as a “health-care crisis.” Tell me your feelings about this. What are the low spots and what are the high spots?

Joe: We are in a crisis and it’s a bad situation. I don’t think people have come to fully understand how bad it is. We spend 19 percent of our gross domestic product (GDP) on health care in this country, and it’s not sustainable. That’s $2.8 trillion every year on health care. That’s just an amazing, staggering number. The way to think about it is that the only country to spend 25 percent of its gross domestic product on anything was the Soviet Union on defense right before they collapsed. We are spending 19 percent on health care, and it’s not sustainable. And why are we spending that much? It is because the second part of the crisis is that we have focused not on health care but the sick care. We are very good at putting out fires in this country. If someone has a heart attack, we can get a catherization for them faster than you can get a pizza delivered, which is wonderful. We can do a lot of wonderful things and give people a lot of help and treatment for problems that we

couldn’t take care of before. But what we’ve done is we’ve spent more and more money on a smaller and smaller subportion of the population and we’ve ignored the wellness of the rest of the population. That’s where the benefit of family medicine comes in. We look at what’s coming across the spectrum. What can we do to prevent a fire from happening?

Mimi: It’s called healthy living and wellness. What can we, the people, do to help?

Joe: I think it’s important to understand what a family physician is and what family medicine does. I would encourage everyone to have a family physician. Ask your physician to help coordinate your care. Let them know what preventive services they need to keep themselves healthy, such as stop smoking. I will encourage everyone to not smoke. Start learning what you can do to eat right — perhaps working with a nutritionist. Working to learn what good exercise is, maybe working with somebody who can train you on how to exercise. Those things alone will save countless lives. Getting immunizations,

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not smoking, eating right, exercise, if we do those preventive steps and you work with your family physician, we can prevent 80 percent of the strokes that occur, 80 percent of the heart attacks. There’s some literature that suggests that we can prevent 80 percent of the cancers that occur through lifestyle choices and through healthy living, not just focusing on the disease when the disease happens.

Mimi: Tell me where mental health fits into family medicine, because I believe that there’s a mental-health crisis in this country.

Joe: You’re absolutely right. What I would say is that when you think of family medicine today, it’s difficult to train someone how to practice family medicine well because we’re in the front line of coordinating all of health care, including mental-health care, and patients come to us with a mental-health-care illness or crisis and we’re often left with trying to figure out how to find access for them. Where do they get access to a psychiatrist or therapist or are we left managing their medications? What I believe in is called integrative behavioral health. We have a

psychologist who is in the family health center with us and we will work at having our family physicians graduate and understand how to collaborate and work with mental-health-care professionals for the care for the entire patient.

Mimi: Well, for me this sounds wonderful. I must tell you that this has been educational for me and I hope the same for our readers. It’s wonderful that this partnership has evolved. On behalf of the whole community, I want to thank you, Mount Nittany, and Hershey for managing to figure out how you do something really high class for a wonderful community.

Joe: Thank you, it’s my pleasure. I’m proud of being a part of the regional campus that Penn State Hershey has in State College, and I’m proud of the partnership that we have with Mount Nittany. Ultimately, I think this will be a great benefit to our region. T&G

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My passion for Penn State and Naples has no limits. Whenever you begin thinking about moving to Florida, give me a call. I’m a top producer in Naples and my many connections throughout the state will be used to ensure you are working with one of the best realtors in Florida. In Naples I’ll have the pleasure of working with you.

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A copy of either of these photos may be obtained with a $75 contribution to the Salvation Army of Centre County. Contact Captain Charles Niedermeyer at (814) 861-1785 and let him know you would like this image. You can select any size up to 11 inches wide.

The State College Photo Club meets on the third Monday of each month at 7:30 p.m. at Foxdale Village Auditorium. Guests and new members are always welcome.

The State College Photo Club provides photo enthusiasts with the opportunity to share their passion for photography with others and to pro-vide an environment for learning and developing new skills. The club wel-comes individuals from amateurs to professionals. One of the club’s activi-ties is to hold a monthly competition. Town&Gown is pleased to present the winning images from the club’s competition.

Shown this month are the first- and second-place winners from the an-nual meeting competition held in May. Each month, eight photos win in judged competition: four place in the theme category and four place in the open category. All photos from June through March were presented to the club’s annual-meeting judge, R. Thomas Berner, who shared his thoughts on each of the photos and chose the “best of the best.”

Visit statecollegephotoclub.org for more information about how to join.

“Callaway” by Jan Anderson

“I shot this just after sunrise at Callaway Gardens in Pine Mountain, Georgia.”

“Tall Tails” by Gary Perdue

>Annual Meeting First Place

Annual Meeting Second Place

State College Photo Club’s Winning Photos

>“I always travel with my camera where I

can get to it quickly. Consequently, while driving through Virginia one February I

was lucky enough to get this shot.”

Watch for Town&Gown’s Senior Living publication coming in September with Town&Gown magazine.


snapshot

The Next ChapterNew State High football coach looks to continue family and team traditions

When Matt Lintal played football at State College, he found a role model in the head coach and school counselor, who also just happened to be his dad. Now he follows in the footsteps of his father, Dave Lintal, and, according to Matt, “Those are big shoes to fill.

“My dad has always been someone that I’ve looked up to and I hope to be able to have that same impact that he had. He’s the one that taught me to care for the person, care for the student, and care for the athlete, in that order.”

A 1999 State High graduate, Matt played for the Little Lions when his father became head coach his junior season. After high school, he went on to play football at Franklin and Marshall College where he majored in psychology. Follow-ing his graduation in 2003, he went to Bucknell University where he was an assistant football coach, and received his master’s degree as an in-structional specialist.

In March, he was named the new State High head coach, taking over for longtime coach Al Wolski. While a State College native and an alum of the high school, Lintal never thought he saw himself returning.

“Honestly, I thought I was going to be a college football coach for the rest of my life,” he says.

But after seven years of coaching at the col-legiate level, he and his wife had their first child and moved back to his hometown.

“College and high school coaching styles are very different, and my priorities changed,” he says.

Looking for more stability and a job where his family would not have to constantly move, he finished his training to become a counselor and returned to State High as coach of the freshman football team in 2010. He later became offensive-line coach.

Beyond coaching, he also is impacting State High students as a counselor, a job he describes as busy and hectic.

“Even putting football aside, it’s a juggling act, but the outstanding staff really supports one another, and there is a family atmosphere

here,” he says. “The overall goal is always to cre-ate citizens of integrity and empathy, and if we’re doing that, then it’s a successful year.”

His favorite part of high school coaching is “the Friday-night atmosphere at Memorial Field.” Simply put, “There’s nothing better than Friday night football,” he says.

Above all, he is grateful for the impact he is able to have on student-athletes, and hopes to live up to the examples set by his past coaches, in-cluding former Franklin and Marshall coach Tom Gilburg, and, of course, his father.

“The most rewarding part is to see the impact that the football program has on these kids,” he says — this is most evident when alumni return to their alma mater — “Just to hear their stories, hear them expressing what State High football meant to them, and watch as they impart their wisdom on the younger guys … it’s really neat!” T&G

Matt Lintal

Darren W

eimert

If you had to eat one thing for the rest of your life, what would it be? “I’d have to go with soft tacos because I love Mexican food, but a close second is cookie dough ice cream.”

Favorite place to be in State College?“My neighborhood, Brynwood. It’s just a real community atmosphere with a lot of young families with kids running around. It’s full of happy, cheery faces that really care about each other.”

If you could have lunch with any three people, living or dead, whom would you choose? “Honestly, I’ve been so busy lately that I’d have to say my wife, Jackie, and my two daughters, Hayden (5) and Ryleigh (2).”

By Sarah Desiderio

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