SCM Extras
State College Bride 2011
Much to love in State College magazine's Bridal issue! From Hadley Spanier's 2-continent wedding to the amazing cupcake trend to a goat as a surprise wedding crasher. It's all inside...
Pick Up Your Issue of SCM
Check out all the great places that carry State College's FAVORITE magazine!
The Dish
Way Better than Chicken Soup
January 25, 2012If this season’s holiday dinner for the extended family has you feeling pressed for time and extra chairs, think about Chef Gary Glenn, the innovative foodservice director at Mount Nittany Medical Center. Glenn will be serving...
Latest The Dish Articles
Remaking the Holidays
January 3, 2012Thanksgiving is the gateway holiday that sets the stage for five weeks of festive eating. Pecan pies, turkey with bread stuffing, oysters, eggnog, roasted chestnuts, dozens of cookies, at least seven fishes and plates of rugelach...
It's the Great Pumpkin
January 3, 2012I can’t say where we got the seed. That’s top secret, like where you find the morels.
But my husband, John, put it in the ground last July, after the garlic came out, and the resulting pumpkin vine took over the garden,...
A Drink to Celebrate
October 18, 2011“It’s a big year for the Chefs on Stage event,” explained former State College magazine publisher and founder of COS, Jana King, drawing me into her circle of cohorts whose planning started last winter, “and I’d like you to come...
Teaching Under Pressure
October 12, 2011Martha Zepp spoke in careful, well-modulated tones as she addressed the roomful of people gathered for the Master Food Preserver Training workshop conducted by Penn State Extension in May. As she talked, all eyes and ears turned...
Add Some Garlic
August 9, 2011July is harvest time for backyard garlic growers, and soon fat bulbs of new garlic will be piled high on vendors’ tables at local farmers markets. Two years ago, at the end of a disappointing year with too many battles lost to...
Culinary Classrooms
July 11, 2011All the faces in the crowded room at the clubhouse at Liberty Hill, a new 55-and-over community in Boalsburg, were focused on one side of the room. There, on a table angled in the corner, Chef Kristi Branstetter was assembling an...
