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Town&Gown

Freelance features

Explore State College and the rest of Centre County with me through my assignments in Town&Gown:

Town&Gown •

Rumba & Soul brings Puerto Rican and soul food to Centre County

A small turquoise food truck is offering big flavors at festivals and events this summer in the Centre County region.

Rumba & Soul focuses on building community by sharing the Rodriguez family’sCaribbean culture, one plate at a time.

Business owners Angel and Nia Rodriguez have lived in Centre County for about seven years. They opened their first State College business, Coffee Hemp & Tea, in summer 2023. The business offered health-focused and flavorful beverages and treats.
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Pass the Dutchie Offers Elevated Comfort Food With a Pennsylvania Dutch Twist

All are “wilkum” for an evening of elevated comfort food with a Pennsylvania Dutch twist at Pass the Dutchie in Reedsville.

Some familiar faces are responsible for one of the region’s newest restaurants. Owners Liz Hoffner and Quintin Wicks, who also operate nearby Revival Kitchen, have been thinking about Pass the Dutchie for a while. The duo has run restaurants together for nearly a decade.
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Tradition by the Slice: Angelo's Pizzeria

Family tradition is served by the slice at Angelo’s Pizzeria in Boalsburg.

Located along Business Route 322, Angelo’s is a casual, family-friendly restaurant that has featured pizza, strombolis, subs, salads, entrees, and more for nearly 25 years.

Owner Vita Moyer owned a pizza shop in Spring Mills for three years before opening Angelo’s in August 2000. Sharing her Italian heritage through food is a family tradition for Moyer. Angelo’s namesake is Moyer’s father, who immigrated to the Unit...
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Cold Treats for Hot Days at Wasson

Beat the summer heat with a tasty frozen treat at Wasson Farm Market in State College—especially appropriate during July, which is National Ice Cream Month, and on National Ice Cream Day, which is observed on the third Sunday of July (July 21 this year).

The Wasson family has been scooping ice cream since 2020 but the farm has been in the family for more than 100 years. Owners Ron and Candy Wasson purchased the farm from his grandmother thirty-five years ago.
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Today's Seniors: Longtime lovebirds

Finding and sticking with “the one” takes commitment, love, respect, laughter, fate, and a little bit of luck. These three long-married couples living in the Centre County region share their memories of their lives together and advice for others.

They say you’ll find love when you aren’t looking. Mark Brackenbury was twenty-six years old and working as a reporter in Connecticut when he briefly met Paula, a reporter for a competing newspaper.
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Mediterranean, Your Way ... at Mezeh

For many, healthy eating can be a struggle during the hustle and bustle of everyday life. Whether you’re running errands or preparing for a full day of work, finding a quick and healthy option for lunch or dinner can sometimes be a formidable task.

For Mezeh, it’s what they do.

One of the company’s leaders, partner Steve Walker, said Mezeh fills a void with Mediterranean food, offers a healthy fast casual option, and gives people an opportunity to try unique concepts on a tight schedule.
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A Passion for Decorating

Sarah Bryan grew up helping her mother and grandmother in the kitchen, but never really thought of it as a career. As a teenager, though, she became increasingly interested in reading recipes and learning about the ingredients and techniques used in each dish.

“I was really interested in the whole thing, cooking and especially baking,” she says.

Bryan continued helping prepare meals and desserts for her family dinners, learning more from her grandmother.
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Grab a Plate at Bonfire BBQ

Brisket and ribs on the grill at Bonfire (Photo by Hannah Pollock)

Walking into Bonfire Old-Fashioned BBQ is like walking into a backyard neighborhood party. There are no strangers. Everyone who enters is family.

The welcoming atmosphere is key to the business’s success, according to co-owner Josh Kunig.

“It’s like that relaxing time in your backyard,” he says. “You bring everyone over. It’s that hospitality—you want to have a great feel with it.”
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