A22-Lancaster Fanning, Saturday. December 2, 2000
Today, WITF-TY Offers A Taste Of Pennsylvania Dutch Goodness
HARRISBURG (Dauphin
Co.) WITF-TV, the region’s
public television station, cele
brates the foods that Central
Pennsylvania is known for with
Pennsylvania Dutch Cooking:
Wonderful Good, a new WITF
production.
From chicken potpie to
Schnitz and Knepp (Apples and
Dumplings), cooks from
throughout the region share their
recipes and memories of some of
the most popular Pennsylvania
Dutch comfort foods. This one
hour program premieres today,
Dec. 2, at 2 p.m. and is rebroad
Workshops Offered For
Entrepreneurs, Food Processors
GENEVA, N.Y. The North
east Center for Food Entrepre-
neurship (NECFE) is holding a
series of hands-on workshops for
food manufacturers, small scale
processors of specialty foods,
farmers interested in value
added processing and anyone in
terested in starting a small-scale
food manufacturing business.
The first workshop, entitled
“Good Manufacturing Practices
for the Production of Shelf-
Stable Acid, Acidified (Pickled)
and Dehydrated Foods,” was of
fered at the Food Research Labo
ratory at Cornell University’s
New York State Agricultural Ex
periment Station, in Geneva,
N.Y., Oct. 6. It provided current
and future small processors with
the basic elements needed to un
derstand the main processing
steps, critical control points, and
record-keeping to safely manu-
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cast at 3:30 p.m.
Viewers will step into the
kitchen of five local Pennsylva
nia Dutch cooks as they pass
down their traditions from one
generation to the next.
Betty Groff, a noted Pennsyl
vania Dutch cookbook author
and owner of Groffs Farm Res
taurant in Mount Joy, shows her
niece how to make the original
Pennsylvania Dutch one-dish
meal, pig stomach.
Marie Steinmetz, a costumed
interpreter at the Landis Valley
Museum and lifelong resident of
Kleinfeltersville in Lebanon
Small-Scale
facture specialty food products
for the marketplace.
Future workshops include
“Fermented Sausage and Jerky,”
in Ithaca, N.Y., Dec. 8; “Next-
Level Entrepreneurship Training
for Small and Specialty Food
Producers,” Jan. 9-10, Jan.
23-24, and Feb. 20-21 in Geneva,
N.Y.; “A Taste of Specialty
Foods,” presented at the 2001
Farmers’ Direct Marketing Con
ference in Owego, N.Y., on Feb
ruary 5; and “Food Safety for the
Entrepreneur,” offered March 22
in Burlington, Vt.
For more information or to
preregister for the workshops,
contact Judy Anderson, (315)
787-2273, FAX 315-787-2284 or
e-mail her at jla2@cornell.edu.
Registration is limited to 40 peo
ple. The fee is $5O.
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County, teaches her daughter
how to make a Dutch County fa
vorite, chicken com soup.
Mary Landis of New Cumber
land joins her daughter and
granddaughter in making an al
most forgotten Pennsylvania
Dutch winter dish, Schnitz and
Knepp or Apples and Dump
lings.
Rolling out noodles for chick
en potpie, Grace Shirk shares her
mother’s recipe with her grand
son Jim Shirk on the farm in
Goodville, Lancaster County,
that has been in their family
since 1758.
Gelbvieh Unveils Smart Cross™ Program
LOUISVILLE, Ky. During
its recent 2001 National Con
vention in Louisville, Ky., the
American Gelbvieh Association
unveiled its most aggressive
marketing campaign to date.
This campaign centers on the
Smart Cross™ Program, a new
crossbreeding plan developed by
the American Gelbvieh Associa
tion.
“In today’s beef industry, we
saw a need for a simple
crossbreeding plan that would
get more producers into the
profit center,” says Don
Schiefelbein, AGA Executive
Director. “Smart Cross” 1 pro
vides commercial producers
with a plan that will help them
make money.”
At the heart of Smart Cross™
is the philosophy that Continen
tal Cross British cattle are the
most profitable in the cow-calf,
feeder and packer segments. Re
search has shown cattle with 50
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330 Fonderwhite Road,
Lebanon,PA 17042
Arlene Delp of Dallastown
passes along her 30 years of ex
perience in making pies for
York’s Central Market to show
her granddaughter and a friend
how to make lemon sponge pie.
Each cook recalls the joy of tak
ing the time to prepare a good
meal and eating together as a
family.
The program also features the
original Pennsylvania Dutch
cooking traditions preserved and
presented at the Landis Valley
Museum in Lancaster. A living
history village, the Landis Valley
Museum interprets Pennsylvania
percent Continental genetics
and SO percent British are feed
efficient and produce quality
carcasses. Smart Cross™ pro
vides producers with a plan to
get them to the 50-50 blend of
Continental and British.
The three breeds included are
Gelbvieh, Balancers™, and
Angus (Red or Black).
Smart Cross™ shows producers
what breed of bull to use on vari
ous types of cows in order to get
the profit center. For example, if
a commercial producers has a
highly British cowherd, it is rec
ommended to use a purebred
Gelbvieh bull. If a producer has
a highly Continental cowherd,
Smart Cross™ recommends
using a purebred Angus or Red
Angus or a Balancer™ bull to
bring the progeny back to the
50-50 blend of genetics.
Balancers” are registered
seedstock composed of regis
tered purebred Gelbvieh and
KATOLITE P.T.O.
GENERATORS
German rural life, including the
open hearth-cooking program
taught by foodways specialist
Tom Martin. The museum pub
lished a cookbook this year fo
cusing on regional cuisine titled
“Pennsylvania German Foods
and Traditions.”
Pennsylvania Dutch Cooking:
Wonderful Good takes an in
depth look at a beloved regional
cuisine. The program will also be
rebroadcast on WITF-TV Sun
day, Dec. 10 at 2 p.m.
Angus or Red Angus on both
sides of the pedigree. Balanc
ers” can quickly bring a mixed
breed cowherd to the profit
center.
An eight-page handbook is
available free to producers and
explains the Smart Cross” Pro
gram in detail. For your copy,
call (303) 465-2333 or email
info@gelbvieh.org.
“Smart Cross” is right for the
industry and will bring profit to
all segments,” says Schiefelbein.
“The American Gelbvieh Asso
ciation has always been at the
leading edge of the beef industry
when it comes to commercially
focused programs. This is infor
mation that will work for all beef
producers.”
E|H
DiscwerMfcwer
Call Leonard
Martin
717-273-4544
Fax 717-273-5186