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BY DICK ANGLESTEIN
HARRISBURG - The gala
opening of October as Pork Month
in Strawberry Square on Monday
had all the necessary ingredients.
-The National Pork Queen with
a sincere wholesomeness as
American as Easter ham.
-Government ag officials with
proclamations and words of
-Gourmet chefs whipping up
tantalizing aromas from their
-Pretty young ladies in pigskin
-Packers displaying their
-And, of course, the main
ingredient, plenty of pork -
samples for tasting - delicious and
Department of Agriculture employees model pigskin
fashions from I. Mishkin, of Stfawberry Square. From the left
are Barbara Constanzo, in royal blue shift; Barbara Manning,
in striped, wing-sleeve top and skirt; and Sherry Milliken, in
Curt Stoudt, of Leidy's, of Souderton, hands out sausage
samples to eager customers.
The wet opening of October after
a bone-dry September moved the
event indoors from the Capitol
steps. And, perhaps, this was for
the best. The food, fashions and fun
grabbed hold of Strawberry
Square shoppers - the same ones
who visit the meat counters of their
The prize for traveling the
fartherest (and only a week after a
Penn State win out there) went to
pert Janeen Chamberlin, National
Pork Queen, who came all the way
An lowa State junior in ag
journalism, she journeyed to
Pennsylvania with her father,
Wayne, who operates a farrow-to
finish operation that markets
about 3200 hogs a year.
Her main message was right to
“Eat pork - it’s lean, nutritious
and a great buy for the consumer.”
Four charcoal grill gourmets
competed for the Pork Cookout
King title, including Henry Angle,
Lemasters; David Reichard,
Shady Grove; D. David Leabhart,
Elizabethtown; and Samuel
Among state officials were Chet
Heim, deputy ag secretary, who
read the Governor’s
Proclamation; Noah Wenger,
Senate Ag Committee; and Ted
Stuban, House Ag Committee.
And, a trio of pretty PDA em
ployes modeled pigskin fashions.
And off to the side of all of this
was an art exhibit that contained a
number of ag and rural paintings.
One was a water color of a few
stalks and ears of corn. By the size
of the stalks and ears, you could
tell it was this year’s crop - not
And that painting sorta said it
all. That corn will be turned into
quite a few pounds of pork to be
sold in coming months.
National Pork Queen Janeen Chamberlin and her father, Wayne, traveled all the way
from Gladbrook, la. to help launch Pork Month in Harrisburg.
A steady stream of “customers” sampled products from a quartet of packers who set
up displays in Strawberry Square.
HARRISBURG - An excellent
restaurant meal is worth letting
people know about, so now is your
chance during the Pennsylvania
Excellence in Pork Contest.
Pennsylvania residents are
being encouraged to nominate
their favorite Pennsylvania
restaurant which serves Penn
sylvania Pork entrees. Each
person nominating a restaurant
will receive a selection of full-color
pork recipe booklets.
Nominations must include the
name, address, and phone number
of the restaurant, and the Penn
sylvania pork entree which you
enjoyed. Nominations will not be
accepted from employees or
Nominations should be sent to
“Excellence In Pork Contest,” Pa.
3 boneless center steaks of Boston Butt
Season well with onion salt
Dash lightly with black pepper
Charcoal grill, broil, or ’pan fry
Cook approx. 7-9 mm. ON EACH SIDE
*Fry in butter or margarine
Meat Marketing Program, Penn
sylvania Department of
Agriculture, 2301 North Cameron
Street, Harrisburg, PA 17110-9408.
Nominations deadline is
The Excellence in Pork Contest
is held in conjunction with the
October celebration of Penn
sylvania and National Pork Month.
Each restaurant receiving more
than 25 nominations will be
selected as a finalist. A large
plaque will be presented to the
winning restaurants during special
ceremonies at the 1985 Penn
sylvania State Farm Show.
Pennsylvania has 13,000 pork
producers who contribute $63.9
million to the economy each year.
Because the Commonwealth is a
Winning chef in the Pa.
Pork Cookout King com
petition is D. David Leabhart,
of Elizabethtown, who
featured a Pork Tasty Steaks
“PORK TASTY STEAKS”
./■ K -
major slaughtering and processing
state, Pennsylvania producers,
packers and processors supply 36.2
percent of our annual pork needs
through nearly two million hogs
slaughtered each year.
Pennsylvania’s restaurant in
dustry also plays an important role
in bringing agricultural bounty to
your table. The contest, which
coincides with Pennsylvania
Restaurant Month, recognizes
these establishments for serving
light, lean delicious Pennsylvania
The Excellence in Pork Contest
is sponsored by the Pennsylvania
Meat Marketing Program in
cooperation with the Pennsylvania
Department of Agriculture and the
Pennsylvania Pork Producers