the wc press green issue - november 2013

voice of the borough November 2013

G ING GREEN

2 the wc press | voice of the borough

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novemBer 2013 | thewcpress.com 5novemBer 2013 | thewcpress.com 5

novemBer 2013 | thewcpress.com 9

The PressPublisherDan [email protected]

Advertising ManagerNick [email protected]

Copy EditorKehan [email protected]

Contributing EditorsJesse [email protected]

Contributing PhotographersLuke Dariganlukedarigan.comAndrew Hutchinsafhutchins.com

Editorial InternGabrielle Dallazia

Photography Interns Annie Tennyson

A business that makes nothing but money is a poor business

13. WC By the Numbers our monthly infographic on recycling17. Owner of the Month holly and polly chat about KALY21. Golden Valley Farms Local, organic coffee roasters33. The Look Artifact boutique offers two great looks35. Local Talent chef will ternay iii makes vegan scrapple37. Harnessing the Earth’s Energy wcu utilizes geothermal43. Makeover calista grand re-styles a lucky lady47. BLUER is the New Green inside a local ad-hoc committee51. Bartender of the Month ron Leary from the blarney stone54. Photos images from the events we covered this month57. Games give photohunt and iconpop a shot

Worth Noting...our no-nonsense table of contents

Graphic DesignerNazarena Luzzi Castronazluzzidesign.com

ColumnistsChelsea [email protected] [email protected] [email protected] [email protected] [email protected]

Published ByThe WC Press13 South Church StreetWest Chester, PA 19382thewcpress.com610-344-3463

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I WAS A TeLeMARKeTeR IN college. An honest-to-god, call-you-at-dinner-time telemarketer. It wasn’t the most glamorous job, but in a town where most gigs paid minimum wage, it offered double what my peers brought in. And while I didn’t get healthcare, I could drink my weight in free coffee.

If you’ve ever bought coffee from Gevalia (and received a free coffeemaker

with your purchase!), I may have been the guy who sold it to you. Every shift, our managers made rounds pouring never-ending cups of the company’s finest. There I was describing a perfect batch of Suma-tran to a customer on the phone, all while sipping that same blend. The job taught me plenty about sales, but it was also an in-depth education in coffee appreciation

About a year ago, while filming an episode of WCTV at Artisan Exchange, I tried a cup of Wild Tiger, a brew made by Golden Valley Farms Coffee Roasters. I’d torn through blend after blend working for Gevalia, but I’d never tasted coffee like this. While at the market I chatted with Frank Baldassarre, the principal owner of Golden Val-ley. He gave me a tour of the facility and told me about their mission [read about it on page 21]. By the end of that conversation I knew we needed to tell their story, but I didn’t know what else would make up the issue. Could we produce an entire magazine just about being environmentally conscious? As it turns out, yes. Quite easily, actually.

West Chester is an anomaly. We’re a suburban hub 20 miles from a major city, and many of the people in this town are more focused on its past than its future. At the same time, it’s home to the kind of for-ward-thinking people you’d expect to find in cities like San Francisco or Portland, and producing this issue introduced us to those people and the businesses doing some really impressive things for our planet.

My parents were hippies–I’ve been tree hugging and composting since I was in reusable diapers. From the stories I’ve heard, my mom was most definitely a real-deal hippie back in her younger days, and even now she’s held on to a lot of that mind-set. She buys her produce at a CSA, often rocks a fringed leather jacket and has a penchant for decorating in earth tones. My dad was likely more interested in the partying than the policies, but he still manages to live by some of the more positive ideologies he pulled out of the 1960s.

What we’re seeing today, and what you’ll learn in these pages, is that the hippie movement–like my parents–has grown up. Those kids who smoked pot and proffered peace signs are now adults with real jobs, doing things of real consequence. The movement’s artists and artisans are gaining widespread support from business and industry.

Nowadays, being environmentally conscious isn’t just for Al Gore and flower children. We’re all recycling–we’re all driving more fuel-efficient cars. Major institutions like West Chester University are making investments into cleaner sources of energy [page 37], heads of businesses are dedicating their free time to ad-hoc committees like BLUER [page 47], and companies like Golden Valley are working to revolutionize an industry. If we’re lucky, one day Golden Valley’s cof-fee won’t be exceptional–it will be the industry standard. It will be just as good as the junk some college kid sells you over the phone while you’re trying to finish dinner with the family. -DM

From the Editor...modern-day hippies


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I’M NO eXPeRT ON SUSHI OR,really, anything Japanese. I’ve never been to Japan or even Asia. The fi rst time I tried sushi was in Shippensburg when I was 15, which is incredibly ironic, being that it’s a tiny land-locked town a world away from Japan. Still, I loved it–the little bites of fl avor exploding with roe, fresh fi sh and texture.

Ever since that fi rst experience I’ve been looking for places to bring me back to that moment of discovery. In my search I’ve had fantastic sushi all over the Philadelphia area, but none better than what we have right here in downtown West Chester: Kooma!

I’ve had great times and great sushi and sampled more than half the menu at their previous location on Gay Street, so when they opened the doors of their new location at 123 N Church St, I was ecstatic to try the new spot.

Walking in the front door I felt like I had just crossed into an anime fi lm. LEDs in the fl oor sent birds fl uttering beneath us as we stepped into what felt like a Miami Beach nightclub and were greeted by the host. We were promptly seated at a nice corner table overlooking the entire restaurant, and I could see the chefs creating the righteous rice rolls right in front of me. Waiters whisked away plates of artistically plated sushi to hungry guests. The room had a buzz about it and the lighting and wall art added to the allure. I felt like I wasn’t in West Chester anymore, and when our waiter brought me a mojito muddled with cilantro it just added to the experience of an escape from conventional Pennsylvania dining.

Our appetizers came out quickly and they were scrumptious. My favorite was a seafood pancake with a sweet soy and herb dipping sauce. It was crisp but fl uffy and fi lled with octopus and shrimp. We also enjoyed the luvstar, a stack of tempura fried lob-ster and crab layered with fried yams. The play on texture was heavenly–everything you want in a starter: creamy, crunchy sea-food and a crisp, salty starch with sweet wine sauce to bring it all together. After a couple rice beers I was salivating for the main course–the fi nale, the sushi.

Every time I’m at Kooma I order a sweet potato roll with cream cheese. It’s probably one of my favorite simple bites in all the borough. It’s sweet, crunchy, creamy and a little salty from the seaweed wrap. Beyond that, we asked the waiter to choose for us, and he nailed it. By far the best was the Marilyn Monroe roll. The shades of fl avor in this roll pulsated with the lights in the fl oor. The spicy and sweet scallops were rolled with expertly cooked rice and topped with white tuna and sweet potato crunch.

But, it wasn’t just the fl avor of the food that sold me on the new Kooma. The way the textures in the Monroe roll brought me back to the fi rst time I sampled this Japanese delight was exactly what I look for in any food experience–tastes that offer new feelings, fl avors that make memories. Kooma is defi nitely West Chester’s newest hot spot, and it’s easy to see why. [email protected]

In Pursuit of FoodJeremy malanka is back on the beat, eating the best the borough has to off er and serving you his opinion

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Holly Brown and Polly Zobel are the mother-daughter team behing KALYStory Aryn GallagherPhoto Luke Darigan

Every boutique in downtown West Chester has its niche–KALY’s niche is handmade and environmentally friendly clothing and jew-elry. From “up-cycled” accessories to reason-ably priced, funky clothing, purses made of old truck tires to handmade pins and stained glass jewelry, there is something for everyone with an eye for green, original design.

Holly Brown opened the store in 1998 and ran it for 25 successful years before recently passing the torch on to her daugh-ter, Polly. I sat down with Holly and Polly to talk about KALY’s new ownership and the future of the store.

Where did the name KALY origi-nate? HB: It’s a combination of my daugh-ter’s names, Katie and Polly. PZ: We were the first grandchildren, so our grandparents named boats and pets after us!

What’s so special about the clothes you sell? HB: They really are different than

at any other boutique, I think because we have so many different brands. PZ: We sell artistic clothing that’s made in the US. It’s much better quality than anything made outside the US and it lasts for years.

There does seem to be a wide vari-ety of clothing options. Where does it all come from? HB: We travel to shows in New York, probably about ten times a year to find items from various artists. PZ: The shows are held in these huge warehouses, and we always find some really cool stuff to bring back with us.

Do you find yourself bringing back the same brands or do the items vary by show? HB: We carry a lot of brands that have flown off the shelves, so we bring them back. PZ: We have to change it up often though, that’s why KALY has flour-ished for 25 years. We don’t want KALY to be a typical store in a mall that carries the same products all the time.

When did you begin to sell “green” and recycled items? HB: Probably about five years ago. We have bottle openers made from recycled bike chains, picture frames from old computer parts, etc. Things you wouldn’t find in a typical boutique.

PZ: Yeah, we have a good mixture. Polly, you took over ownership of

the store within the last month. How are you adjusting? PZ: I worked in pharma-ceuticals, so I really wasn’t around the store a whole lot. My mom got to know a great deal of women, so I’m getting to know them too, learning what they like to wear and what their styles are.

So you don’t only sell clothes–you’re almost personal stylists. HB: To a certain extent. We try to help women break out of their comfort zone with certain outfits. I convinced a woman recently to buy leg-gings; she’s never worn leggings before in her life! PZ: We learn a customer’s style so we can help them pick out what works for them, regardless of the changing fash-ion trends.

Polly, do you plan on making any changes to the store? PZ: My mom owned the store for 25 years, and we’ve never had a Twitter or an Instagram. Now we do. The only changes I’ve made are technological; in this day and age it’s a necessity to have a computer system and social media accounts.

So then KALY will still be KALY? PZ: Absolutely. We want people to know new ownership doesn’t mean a new shop. We’ve been here for 25 years; we intend to be here for another 25. WCP

Owner of the Month


WHeN IT COMeS TO FOOD, green is the best way to go. The darker the green vegetable, the healthier it is for you (and vegetables in a variety of colors other than green are also pretty darn healthy!). Green foods boost your immune system, regulate your heart rate, and pro-mote healthy skin.

Brussels Sprouts with Pancetta (155.6 Calories)10 Brussels sprouts, cooked and cut in half2 oz pancetta

Cook the pancetta until crispy. Keep about 1 ounce of the fat in the pan. Toss in the Brussels sprouts and cook until tender.

Zucchini Pizza (438 Calories)1 zucchini, large1 can roasted tomatoes9 oz artichoke hearts, frozen1 tbsp extra virgin olive oil3 oz balsamic vinegar2 oz ,ozzarella cheese, shredded

Cut the zucchini in half length-wise. Toss it in the olive oil and roast for 25 minutes. Mix together the tomatoes, artichokes and balsamic vinegar. Hollow out the zucchini and stuff with the tomato mixture. Bake for an additional 15 minutes. Sprinkle on the mozzarella and bake until cheese is completely melted.

Green Apple Pie (215 Calories each)5 green apples½ cup sugar1 tsp cinnamon½ tsp salt½ tsp nutmeg1 tbsp butter

Core four of the fi ve apples. Be sure not to cut all the way through–you’re using the apple as the “crust”. Dice the remains of the four apples and all of the fi fth apple. Mix the diced apples with the cinnamon, sugar and nutmeg. Fill the apples with the apple mixture. Cut the butter into four pieces and place one piece in each apple. Bake the apples for 30 minutes at 375 degrees.

[email protected]

The Take-home Chefchelsea Durning is a cook by trade, and she’s not shy about sharing her wisdom with our readers


John Sacharok turns his chair to face me. He’s just explained how to slurp coffee from the cup using a tech-nique intended to aerate the coffee in my mouth, allowing the flavors to fully impart themselves on the different areas of my pal-ate. Encouraged, I take a slurp of the Widener University blend he’s chosen for me. He leans forward expectantly.

It’s my second visit to the home of Golden Valley Farms Arti-san Coffee Roasters. I really, really want to get it right, just the way John has taught me, discerning the pleasant acid notes on the back sides of my mouth; the fruity presence that tingles on the sides of my tongue; the floral notes that sit on the top center; the nutty tones on the roof of my mouth.

My taste buds explode in sensory overload. Words — descrip-tion — completely fail me. I consider lying.

The expression on my face gives me away. John sits back, bemused. “It’s ok; it’s a complex process.”

To say that the coffee business is a complex process is an understatement. The second largest export in the entire world, behind only oil, coffee is in the fledging stage of a revolution.

Growing only in the narrow band framed by the Tropic of Cancer and the Tropic of Capricorn, less than one percent of all coffee is both certified organic and grown under the shady canopy of a forest, both of which are environmentally friendly practices.

In their facility on Carter Drive, Golden Valley imports and roasts over a half million pounds annually of certified organic coffee beans, with an ever-increasing proportion of that amount also grown in the traditional shade environment. A passion for coffee that tastes great fuels Golden Valley’s pursuit of coffee that is also grown right.

“Especially with coffee, it’s important to consume organic, because all coffee is imported from other countries,” says Mary-ann Baldassarre, a principal at Golden Valley, and one of the driv-ing forces behind the company’s transition to all-organic coffee. “There is no worldwide oversight for chemicals and pesticides used on coffees. It’s important to know who’s making your food.”

Golden Valley Farms founder John Sacharok launched his career at Wawa in the 1970s. Nursing a deep love of coffee that began in his Polish grandmother’s kitchen alongside her babka, he began creating signature coffee blends and marketing


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strategies for the growing chain. “My thumbprints are all over that company,” he says. His blends led Wawa to receive several awards for coffee during his time there.

In 1986, John left Wawa to start Golden Valley. He loved the challenge of combining coffees from around the world to achieve a top-shelf blend, and wanted to do it on his own. Starting out in the barn behind his house, the company soon needed more space. “We went to Paoli, behind the hospital, for a couple years,” says Maryann. “We’ve been here in West Chester for at least ten years. It’s a great location. In a 25-mile radius, we can tap into a huge distribution base.”

Additionally, almost everyone in the family-run company lives within 10 miles of the facility. John and Maryann are sib-lings, and Maryann’s husband, Frank Sr., is also a principal at the company. Their son, Frank Jr., is vice president of operations, and a number of other members of the extended family occupy posi-tions in the company.

For a while, life was good at Golden Valley. The company marketed their coffee blends under a private label for numer-ous clients, and sold their coffees to grocery stores and corporate offices. They supplemented their coffee business by selling ancil-lary products like cups, lids, and stirrers.

But by the early 2000s, John had grown disillusioned with the industry. He’d witnessed the upsurge in “sun farms,” in which the natural shade-grown environment preferred by coffee trees is clear cut and replaced by a field of full-sun exposure. The yield increases dramatically. “For every one pound of shade-grown cof-fee, a sun farm can produce five pounds,” notes John.

The growth in volume had come at a steep price. “The cof-fee industry had slowly destroyed the crops. There was no good coffee anymore, and it was breaking my heart.” And the towns and farms where the coffee was being grown? “Now, they had less money than they did before they started clear-cutting their farms.” John thought about leaving the coffee industry for good.

During this time, Maryann had become increasingly inter-ested in organics. When John and Maryann had a talk about John’s career crisis, she asked him, “What do we need to do to fix this?” He had an answer: “We go back to how coffee was grown in the first place.”

Golden Valley completed the 18-month process to become a certified organic facility in March 2010. To support their efforts, Frank Jr. pursued his certification as a “cupper,” an expert trained in the taste complexities of the more than 150 organic com-pounds present in coffee. This ensured that Golden Valley was qualified to select and roast beans at the highest level possible. According to Maryann, “The majority of cuppers cup for defects in flavor. We cup for attributes. Herbal notes, citrus notes, butter notes. A number of those attributes are the result of the coffee being grown in conjunction with the other plants of a shade-grown environment.”

Of all Golden Valley’s coffees, 20% are triple-certified (the Peruvian, Nicaraguan, and Guatemalan varieties).

“”


Currently, Golden Valley is one of the very few coffee roasters in the entire country to achieve the sustainability holy grail of triple-certification: USDA Organic, Fair Trade, and Smithson-ian Migratory Bird Friendly. John doesn’t know how many other roasters are actually triple-certified. “It’s really hard to define, because there are so many small companies that come and go. They have good intentions, but it takes a tremendous amount of effort.” Of all Golden Valley’s coffees, 20% are triple-certified (the Peruvian, Nicaraguan, and Guatemalan varieties).

But what does it all mean?

USDA OrganicProbably the most well known designation for food products,

certified organic coffee beans are grown without the use of syn-thetic pesticides and herbicides. In non-organic farming, harmful chemicals not only impact the coffee bean, but also the villages downstream from the farms, where chemicals flow into the water supply. Frank Sr. says, “We can track every single bean that comes in here, from the farm to our warehouse. We know there are no chemicals in production.” One hundred percent of Golden Val-ley’s coffees are certified organic.

Fair Trade Coffee prices fluctuate on the whims of the commodities

markets, and it’s tough for coffee farmers to produce top-quality beans when that price falls below a certain level. Golden Valley supports its partner farmers by guaranteeing them a fair, con-sistent price despite market changes. Currently, 95% of Golden Valley coffees are fair-trade certified.

Smithsonian Migratory Bird FriendlyThe Smithsonian Institution offers this designation for farms

that maintain a traditional shade-grown forest in harmony with their coffee plants. “Migratory birds have kind of a computer chip in their head. They fly to the exact same tree every year,” says Frank Sr. When a farmer chooses to clear cut the property, replacing the shady canopy that nurtures the coffee beans with the harsh sunshine of dense planting, the birds’ required trees are no longer there. “When they don’t find the tree, they just keep flying,” he tells me.

They keep flying until they run out of energy and die.

Seeing the look of horror on my face, Frank continues. “It gets worse.” Since the birds aren’t there to eat the bugs, farmers resort to harmful pesticides to control them. The larger animals that prey on the birds (and deliver natural fertilizer to the plants) leave town as well.

John adds, “The birds are the Johnny Appleseeds of the planet. Without them, we have to use all these herbicides and pesticides and synthetic fertilizers. The natural predators are gone.” He pauses. “The natural nutrients are gone, too.”

“If I were talking to you back in the ’70s when I was at Wawa, I would’ve said our coffee was 100% organic and shade grown.

The birds are the Johnny Appleseeds of the planet. Without them, we have to use all these herbicides and pesticides and synthetic fertilizers. The natural predators are gone.

“”


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That’s the thing — all coffee was back then. Today, 99% of all coffee I knew and loved is gone. Only 1% of the coffee on the planet is of the quality of the 1950s. Only 40 million pounds a year is organic and shade grown. It’s careless capitalism. In 50 years we went from all organic, shade-grown coffee to near-destruction. We really did impact an agricultural crop to the det-riment of everyone. The farmer. The communities. The coffee drinker.” John falls silent.

Meanwhile, I’m still hung up on the image of that lone bird, flying south on its ill-fated journey home, disappearing into the abyss like Amelia Earhart.

Around the same time that Maryann Baldassarre and John Sacharok were having “the talk,” John crossed paths with Widener professor Dr. Stephen Madigosky. John, a Widener grad, hap-pened to sit next to Dr. Madigosky, a professor of environmental science, at a presentation by author Michael Pollan, known par-ticularly for his writing on sustainable agriculture. John and the professor got to talking.

John was looking for a way to validate his belief that getting back to the traditional way of growing was the right course of action. Dr. Madigosky was looking for a real-world outlet for his sustainability research. Enter the Cultivation to Cup collabora-tion, a program that unites university students and faculty mem-bers with coffee farmers in various locations. John says, “With university involvement, it makes me feel comfortable that I’m not making a mistake in how I’m proceeding.”

“Cultivation to Cup acknowledges that you have to start with really great ingredients.” John waxes philosophical for a moment. “I don’t know how to remediate the environment, but the univer-sity community does. I’m just figuring how to protect my sup-ply.” As Golden Valley works to protect its supply of top-quality coffee beans, the number of organic, shade-grown coffee farms continues to increase.

According to Frank Sr., “It’s usually the farmer’s intent to get their farm organic, but they need someone to take a leap of faith through the period of transition. The farm might not currently be certified organic. The farmer needs someone to support the transi-tion.” The transition from a sun farm back into a traditional shade farm typically takes between three and five years. “We know the farm, we know the farmer, and we want to support that. Let’s

It’s usually the farmer’s intent to get their farm organic, but they need someone to take a leap of faith through the period of transition.

“”

Cultivation to Cup is an integral part of Widener’s service learning program for its students in myriad disciplines, including marketing, communications, nursing, and finance.

“”


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start to transition to the organic pricing now, to help them get there.” By partnering with a university through the Cultivation to Cup program, a farmer receives the higher organic pricing for its coffee during that transitional period, and the university agrees to source all of its coffee from that single farm.

Las Lajas farm in Costa Rica is the showpiece for the pro-gram. Converted back to a 100% organic, shade-grown prop-erty with the support of Widener University, Las Lajas is John’s vision for the future of modern coffee production. Golden Valley imports and roasts the beans, and Widener integrates the cof-fee into all campus outlets, including retail sales, alumni promo-tions and events, and on-campus dining. Golden Valley donates a portion of sales back to Widener. Students are sent down to Costa Rica to measure the economics of the whole project. John explains, “Then, we take that data back to the farmers and others as proof that the project can succeed.” In Dr. Madigosky’s words, “Ultimately, we’re trying to make a change on the ground.”

It’s not just economics students. Cultivation to Cup is an integral part of Widener’s service learning program for its stu-dents in several disciplines, including marketing, communica-tions, nursing, and finance. Frank Sr. notes, “We benefit from university-level research. Here’s the toxicity level of organic versus non-organic farming. Here’s the economic impact. Students are even going down and mapping the biodiversity of the farms.”

Widener students participate in all aspects of farm life, including harvesting and drying the beans and maintaining the plants and soil. Immediately upon their arrival, they notice the difference between the methods used at Las Lajas and those used by other nearby farms. “Students told me that right across from Las Lajas, which looks like a lush forest, there is a sun farm that looks like a Detroit parking lot,” says Frank Jr.

Sustainability efforts extend beyond just the coffee beans at Golden Valley Farms. Rather than a petroleum-based lubricant, food-grade oil keeps the moving parts of the roasting and grind-ing machines moving freely. Instead of harsh industrial cleaning agents, plain vinegar keeps the surfaces sanitary. The burlap ship-ping bags from the green coffee beans are donated to local farms in Pennsylvania for use as environmentally friendly weed barriers.

In addition to the coffee business, Golden Valley hosts their indoor Artisan Exchange Market on Saturdays from 10am to 2pm Customers can buy all sorts of locally sourced and/or pro-duced products there, but the star attraction is the coffee. As Maryann reminds me, “The benefit is that we are getting great coffee, which is the impetus of all of our efforts. The customers will only buy it, ultimately, if it’s delicious.”

And it is delicious, as evidenced by the stories Maryann shares about loyal customers. “An employee from Teva Pharmaceuticals (which serves Golden Valley coffee in their corporate offices) called me one day. She saw on her company’s website that we were in West Chester. She was excited to see the coffee producer used by her company selling locally too, and she drove down to

In addition to the coffee business, Golden Valley hosts their indoor Artisan Exchange Market on Saturdays from 10am to 2pm. “

”


the market to buy some for home. And she was so excited that Teva, the largest manufacturer of generic drugs in the world, made a choice to buy from a small local roaster.”

“Another regular Golden Valley customer, Christie, comes to the Oakmont Farmer’s Market in Havertown to pick up her cof-fee.” Maryann chuckles. “Every other Tuesday, we get an email from her that she’ll be coming to pick up her five pounds of cof-fee.”

It’s 7am Saturday morning and I’ve got a postal scale sitting on my kitchen counter. I measure out exactly 1.9 ounces —Frank Baldassarre’s personal magic number — of the triple-certified, 100% Guatemalan coffee beans that he sent home with me after my visit. I grind the beans for exactly nine seconds, and then empty the contents into my French press. I add boiling water and set the timer for four minutes.

Having a better growing environment really makes the cof-fee better all around. John Sacharok believes in the Cultivation to Cup program, and in the students. “At Widener, the catch phrase is ‘your choices have an impact.’ And it’s true: Every time you drink a cup of coffee, you make a choice between two kinds of farms.”

The path to becoming greener might take us all in a different direction, but for everyone, it’s a journey and not a destination. Each choice we make moves us farther along the path toward that destination. Visionary organizations like Golden Valley Farms provide the landmarks on the map to let us know we’re headed in the right direction.

Sitting in a tree on Las Lajas farm in Costa Rica is a bird that made it home for another winter. Perched on a kitchen counter-top somewhere in the world, there is one more French press that is one minute and thirty seconds away from casting a vote in sup-port of the vision of Golden Valley Farms. And it’s a damn fine cup of coffee. WCP

Story Jesse PiersolPhotos Luke Darigan

Every other Tuesday, we get an email from her that she’ll be coming to pick up her five pounds of coffee.“

”


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The WC November.2013_Layout 1 10/11/13 1:51 PM Page 1


The LookTHE LOOKTHE LOOKOutfit One

Two-tone Peplum Dressby Artifact – $56

Outfit Two

Sparkle Sweaterby Artifact – $42Jeansby Articles of Society – $59

AS FALL IS UPON US, Artifact is excited to usher in the season of oversized sweaters, comfy denim and neutrals galore. A staple for autumn, the sparkle sweater adds a little bit of bling to the wardrobe. This slinky knit paired with a tank top is a versatile out-fi t–whether worn with jeans and boots for a day in class, or with leggings and heels for a night out on Gay Street.

Our two-tone peplum dress works with all fi gures, adding volume while creating a fl attering hourglass shape. The basic color scheme provides ample opportunity to accessorize with eye-catching silver or gold jewelry. This dress manages to be both fashion-forward and refi ned—the kind of staple you’ll be pulling out of the closet again and again.WCP

“"

Artifact Boutique keeps you ahead of the fashion curve with two of this month's best looks

Story

Lauren Beley

Photo

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Local Talent Chef Will Ternay III of Long Cove Foods has created local, organic, vegan scrapple. Seriously.

Traditional scrapple is a mush of pork scraps and trimmings combined with cornmeal, wheat flour and spices. So, basically, just the absolute worst parts of the pig meshed together with filler. But Chef Will Ternay III realized it could be so much more; that’s why he founded Long Cove Foods.

The long-time fine-dining chef has discovered his own recipe for making a vegan scrapple, and he’s started selling it right here in West Chester, using only the finest local and organic ingredients. We gave the product a shot, realized it genuinely did taste like the real deal, and knew we had to catch up with Will.

So, you’re a chef by trade, right? Where did you study? I went to the Culinary Institute of America in Hyde Park, NY, but I was also lucky enough to work with some amazing chefs right here in Philadelphia back when I was in high school.

You worked as a cook in high school? I really wanted to get out of high school as soon as possible, and the easiest way for me to do that was through a work program. I got to work at some restaurants out in Wayne like La Frechette, and in the city as a roundsman: salad, grill, sauté, fry, whatever was needed. I was smoking duck in high-end kitchens when I was 16.

So I guess we can say you got hooked at a young age? My parents used to attend the Haystack Mountain School of Crafts–my dad did ceramics and my mom did weaving–and we’d go up and spend our summers there on this quaint little island. I’d sort of just putz around while they were doing these three-week workshops, but one summer when I was 15 I got a job in the kitchen there. That’s where I first got interested in cooking.

What were you doing? I was working with these cool sort of hippie, nymph, faerie-ish kinda people making things like brewer’s yeast milkshakes and all kinds of other things out of the Moosewood Cookbook, which was just like a bible for healthy foods back then.

You say “back then.” How has the idea of healthy food changed? The food world, like history generally, repeats itself. Back then you had organic farmers doing it hardcore, but when it grew to the point that they wanted to sell it to the public, it was hard for these small farms to handle the government man telling them they couldn’t sell this stuff because it had to be controlled. It was limited to small little artisan’s markets and farmer’s markets.

Would you say we’re seeing a resurgence of that today? Abso-lutely. It’s always been happening, but I’d say that — within the last five to ten years — it’s gotten really trendy.

Have you been involved in the restaurant industry all these years? I pretty much stayed within fine dining in the area. Since I got started early and met the right people, one thing kind of led to the other. Working at La Frechette took me to Taquet in Radnor, which led to working in some good restaurants in downtown Philly and even opening up some restaurants.

What were some of your crowning achievements? I had the opportunity back in the late ’80s to go out to San Francisco and help Bradley Ogden, probably the forefather of farm-to-table food, open a restaurant. Then, when I came back from San Francisco, I got to

help open a restaurant in Philadelphia called Striped Bass. It was an all-seafood restaurant, the first of its kind in Philadelphia. Esquire magazine actually voted us a top-ten restaurant. I eventually became the head chef there, but after about a year of that, I kind of got burnt out on it.

So you got out of that scene, but you still have a day job, right? I’m a research chef during the day, but I spend the rest of my time with Long Cove Foods.

How’d you come up with the idea for vegan scrapple? It was something I came across as a research chef trying to create a different scrapple using pork products. I just kind of thought about it and said, “You know, if I just take the meat out of it and it still looks like scrapple, tastes like scrapple, why not do that?” I started making it for my friends, trying new recipes, and they loved it. Eventually they were the ones who convinced me that I could make money from this product.

How did you decide to go about it? I was at a local market earlier this summer and I met a few vendors who work here at Arti-san Exchange. They told me to come check it out. I met with the owners of the market and realized that I just couldn’t pass up the opportunity.

How can our readers get their hands on some? For now, I can’t overload myself. The hope is that one day this will be full-time for me, but for now you can get it every Saturday from 10am - 2pm here at the Artisan Exchange market.WCP

Story Dan MathersPhoto Luke Darigan


THE EARTHʼS ENERGY

REDUCE, REUSE & RECYCLE

Story by Aryn G

allagher

It’s the 21st century, and everyone is about “Go-ing Green.” By carrying reusable grocery bags and water bottles, switching to CFL light bulbs, and sup-porting the local economy by buying from farmer’s markets, ev-eryone’s chipping in to make our com-munity a little greener. West Chester University has taken huge steps over the years to expand its geothermal system and as a result reduce its carbon footprint. Th e university was awarded a $5 million grant from the U.S. Depart-ment of Energy to fund part of the university’s plan to convert the heating and cooling systems of approximately 25 buildings around campus to a geothermal system. Th is not only includes any new buildings being built, but also rehabilitating older ones.

Many of us are unaware of where our energy comes from. We fl ip a light switch and the lights go on and off . It’s a hot summer day and we click on the central air. But where does this energy come from? Here’s how it all works...

WCU Embraces Geothermal Energy



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HOW DOES WCU UTILIZE THIS ENERGY?

GEOTHERMAL ENERGYMost buildings on the North Campus of WCU are heated with steam from a coal or oil-fired cen-tral plant. Around 7,000 tons of coal and roughly 200,000 gallons of oil are burned per year on campus. The long-term impact of burning coal is detrimental to the environ-ment and contributes to global warming. The fossil fuels used to power everything we take for granted today are also running dangerously low. In response, scientists have set off to find cleaner, cheaper and renewable sources of energy. The answer is right below our feet.

Geothermal energy (from the Greek words geo, or “earth” and therme, meaning “heat”) cleanly and efficiently uses wa-ter and steam to heat homes and businesses. Deep in the core of the earth, about 4,000 miles below the surface, tempera-tures can reach 7,6000 degrees Fahrenheit. WCU’s mission is to reduce the use of its coal burning plant by switching to this renewable source of energy.

Phase I of the Geothermal HVAC Initia-tive began in 2008 with the installation of a closed-loop, water-based system. Natural heat is extracted from the ground to warm the wa-ter passing through the loop. This configuration contains pumps that circulate the water from the ground back through the building. In the summer, excess heat is drawn from the building and is absorbed back into the earth in a reverse process. Ground water is used in the piping to eliminate contamination with another substance.

The first step in the construction of the closed loop system was drilling the centralized well field and part of the piping. When the entire system is com-pleted, there will be 1,200 400-foot-deep underground wells. The first field is located on the corner of Rosedale Avenue and New Street. This corner formerly held basketball and tennis courts, but was recently converted into a student parking lot.



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WHERE DOES WCU USE THIS ENERGY?

SO WHAT'S IT ALL MEAN?

The university currently has 15 buildings using geo-thermal energy. In 2003, WCU constructed a geo-thermal system for the Village, an apartment complex located on South Campus. The complex is supported by 144 geothermal wells.In August 2008, operations began at 25 University Avenue. This was the first academic building on North Campus to be converted to geothermal energy. At 53,000-square-feet, it is supported by 47 geothermal wells in-stalled under the front lawn of the building. Two seven-story residence halls running on geothermal energy (Allegheny and Brandywine Halls) were also erected in 2008.

The Northern Extension Phase of WCU’s Geothermal Ini-tiative began this past August. This phase will connect Mitch-ell Hall and the future Business and Public Affairs Center to the growing geothermal system. Piping will be installed under the western entrance of the D-Lot off of North Campus Drive. These pipes will run from a junction point between Lawrence Dining Hall and the Student Recreation Center.

Converting to a geo-thermal system can reduce the university’s heating cost by 40% and its cooling cost by 20%. This equals a savings of more than $1 million per year. In an effort to foster a more sustainable society, WCU has already completed two out of three phases of their Geothermal HVAC initiative. By 2015, Phase III will have converted an additional five buildings to geothermal energy. Plans for the future also include converting both Lawrence Dining Hall and Sykes Student Union to geothermal energy, and adding addi-tional wells to the district field. WCP



photo Andrew Hutchins

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Makeoverstylist Alicia and makeup artist Kate from calista Grand performed a makeover that's almost unbelieveable.Alicia: Obviously I chopped off a lot of hair, because her hair was swallowing her tiny frame up, and she wanted something more her style. She felt like the long brown hair was making her look boring, and she is anything but.

She always wears cut, edgy clothes and needed a haircut to go with that. For the cut I exclusively used a razor to make sure it was full of texture for versatile styling. She can funk it up for night time or wear it more sleek for day. For color I wanted to warm her up naturally for fall, so we did a dark chestnut brown with some caramel highlights along the front and top just to bring some dimension to her face.

Kate: I used some light fall colors on the eyes with a pop of winter blue to add drama and give a bigger appearance. Then I used light BB cream for medium coverage without a heavy look. A pink blush added some warmth to the cheeks and a beautiful candy lip gloss pulled it all together into a light but pretty look for a dinner and drinks out on the town. WCP

photo Andrew Hutchins


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IN THe PAST TWeNTY YeARS, I’ve seen a truly astounding technologi-cal evolution, from personal computers to laptops, cell phones to smartphones, Walkmans to iPods, and VHS tapes to DVDs — and then again to video streaming. I’ve seen some incredible green technology as well, like hybrid cars, pools heated by solar panels, and

electricity generated by wind turbines. But it’s not enough.I went through elementary school with the wise advice not to be

a “litterbug,” a message that was conveyed through a sinister-looking illustrated beetle with an armful of trash. I celebrated Earth Day by planting tulips and little saplings, daring to hope that this fl ower or that poplar tree could make a difference. I grew up sorting recyclables into separate bins, and my dad has had a composter in the backyard for years. I utilize reusable bottles, and I always take the time to print my essays double-sided. But that, too, is still not enough.

I was 14 when Al Gore released An Inconvenient Truth. I can still remember the impact his work had on the media, and it seemed like every adult I knew was talking about it for months. There were people on both ends of the spectrum: individuals who believed the end of the world was near, and just as many who thought the whole thing was a load of crap. I can remember my parents discussing it. “Isn’t there any-thing we can do?” my mom wondered. “I think it’s probably too late for people our age to do anything,” my dad replied, casting a sideways glance at my 16-year-old sister and me.

And so my generation inherited the unbelievable burden that is climate change. I can feel the weight on my shoulders as I admit this in writing. We weren’t around to cause the worst of it, but whether we will bear the full brunt of those repercussions or if the weight will crush our children is still unclear. The question is not if, but when.

As a Millennial, I’ve heard all of the condemnations of climate change. It could be excessive greenhouse gas emissions, or oil compa-nies, or water bottles, or overconsumption, or soda cans. Maybe it’s all of them; maybe it’s none of them. Some people believe that mankind has had no effect on climate change and that it’s as natural as the Ice Age. The point, at least for my generation, is not to overanalyze what is causing it–we want to know what we can do about it.

My fi rst writing course at West Chester was dedicated to under-standing our impact on the planet, a class that left me so hopeless for the future that I considered dropping out and never recycling another bottle. But at the same time, simply having a class like that is a step in the right direction. I have a friend who wants to be an environmental engineer, and another who wants to be an environmental specialist–people are dedicated to taking on the challenge of climate change.

We may have had the responsibility thrust upon us, but many of us accept it willingly. It's our turn to become the environmental stew-ards that our parents’ generation wasn’t prepared to be, and our chil-dren will have to be even more vigilant than we are. If the human race wants to survive long enough to have a second millennial generation, it’s not just a choice–it’s a necessity. [email protected]

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Humans, as a rule, are resistant to change. Ask any confirmed bachelor, pack-a-day smoker, marriage counselor, addiction therapist, exercise-avoider, or compulsive coffee drinker. We have our habits, our rituals, our favorite seats in our favorite restaurants, our daily double mocha caramel macchiato that we grab on our way to work (mindlessly tossing away the paper cup it came in). Change is hard, even when we know it’s good for us, like the no-brainer change of becoming more environmentally conscious.

How, then, to convince the good peo-ple and organizations of the borough of West Chester to do the things that they all know are not only good for them, but for

the very planet, such as … say, reducing greenhouse gas emissions?

We went to the people behind West Chester BLUER (Borough Leaders United for Emissions Reduction) to find out what they’re all about and, more importantly, why we should care and what we can do to reduce our carbon footprint. BLUER is an ad hoc, all-volunteer committee appointed by coun-cil, and we spoke with its chairman, local ar-chitect David Mazzocco, about how it came to be and the work they’re doing.

“The inspiration behind BLUER came about via community resident and current BLUER committee member Dianne Her-rin back in 2004-2005, when the issues with greenhouse gas (GHG) emissions were be-

coming more apparent,” Mazzocco told us. “Dianne came up with the idea to create a grassroots organization to look at the bor-ough’s carbon footprint and see if there are ways to reduce it. She’d been an advocate for environmental issues via various organi-zations in the past, so she approached then-borough council member (and now West Chester mayor) Carolyn Comitta about it,” Mazzocco said. “Carolyn championed the idea to form a borough-appointed commit-tee. In 2006, the Council formed BLUER, whose mission was to reduce GHG emis-sions 10% over 2005 levels by 2015. The original committee membership contained various stakeholders related to the issue: bor-ough residents, business owners, West Ches-ter University, and advisors, like me, with specialties like green building practices.”

BLUER officially has seven committee members, each appointed to four- year terms with a maximum of two terms: Mazzocco (chair), Denise Polk, PhD (co-chair, WCU faculty and Residential Subcommittee chair), Jim Wylie (Secretary, Transportation Sub-committee chair), Dianne Herrin (founder, former chair and current committee advisor), Jason Hinsey (Commercial Subcommit-tee chair), Asha Sahijwani (marketing), and Frank Kurylo (West Chester University

Everything You Wanted to Know About Reducing Your Carbon Footprint But Were Afraid to Ask: How a local organization is helping the people and places of West Chester do global good by kate chadwick



student representative). While there are cur-rently only three subcommittees, (residen-tial, commercial and transportation), Maz-zocco says that other subcommittees may be formed to address areas in need of more focus as they become apparent. For now, the many successes attributable to the efforts of BLUER include:

Borough Council voted to provide zoning incentives to private commercial buildings designed to earn ENERGY STAR, making West Chester one of the first municipalities in the nation to do this.

Borough Council unanimously approved the purchase of wind energy for all the bor-ough’s power needs. Currently 60% of the borough’s municipal building electric use, wind energy is expected to provide 100% of the building’s power by 2014.

BLUER aided the borough in an energy audit of the municipal building, creating considerable savings in energy use and cost, and (here’s the important part) without any capital outlay. Revenue saved went towards the purchase of the wind energy program.

BLUER developed a “Green Building Ques-tionnaire” for use during the building permit application process as a non-binding docu-ment. It both educates the applicant about green building measures (and how these can save money over time) and informs the bor-ough's Department of Building, Housing and Codes Enforcement and the BLUER Committee about any specific green initia-tives being taken.

BLUER advises the borough in making smart energy decisions on future projects, including the installation of photovoltaics (solar energy panels) on the new municipal parking garage and building systems in new borough-owned buildings.

The BLUER Business Award program highlights area businesses and organizations who create and implement measures to in-crease their sustainability and reduce their carbon footprint. Recent recipients of the award include Roots Café owner/managers Dan Cellucci and Charlie Crawford.

BLUER created and hosted the area’s first Greenhouse Gas Summit series, where like-minded area organizations assembled to share stories, successes and barriers, and to consider the possibilities of combining re-sources towards similar goals.

The BLUER Residential Challenge program was implemented to challenge West Chester homeowners to greater energy and money savings through educational outreach.

The BLUER Commercial Challenge pro-gram (soon-to-be-unveiled) will help area businesses gain access to free energy audits and financing programs for recommended improvements, with the assistance of the West Chester Business Improvement Dis-trict.

BLUER has partnered with the Chester County Cycling Coalition to help create the “Bike Friendly West Chester” campaign to make biking a more appealing option within the borough, as well as through an inter-community effort involving West Chester, Exton, and Downingtown.

BLUER was awarded an EPA grant to initi-ate a restaurant food waste composting pro-gram within the borough–potentially divert-ing countless tons of waste from landfills.

While all of this sounds wonderful, most people’s eyes tend to glaze over at terms like “incentive programs,” “subcommittees,” and “initiatives.” What does all of this mean to you and me? We asked Mazzocco if the greater challenge for BLUER lies with get-ting individuals to change their ways, or with getting entities to fall in line. “What a great question,” he said. “They really go hand-in-hand. You’re not simply trying to tell people what to do; you’re trying to re-teach a mind-set. We started with entities like the bor-ough and the university, with the idea that

it would trickle down, that they could lead the charge by example.” Then there are the simple “duh” things that we can all do, says Mazzocco, like taking steps to change things that are really just habit-based, but can be both energy and money-saving. “Turn off lights when not in use, turn off your TV, re-duce your air-conditioning usage–just open your windows on cooler days,” says Mazzoc-co. “Lower your thermostat, optimize your appliance usage by running full loads in the washing and dishwashing machines, air dry instead of the dryer. You also might want to evaluate when you could readily walk or bike for short errands, your purchasing hab-its, your water usage; the list of easy things to do is limitless. If everyone did these things, it makes a huge impact on the overall pic-ture.”

For more information on BLUER and how they can help you help your environ-ment, check out their informative and com-prehensive website at wcbluer.org, which is where we saw this sobering statistic: the average West Chester resident emits the equivalent of a 2.5 bag of charcoal in greenhouse gases every day. According to Mazzocco, “People get tired of buzz-words–terms like ‘green’ and ‘sustainable’ have kind of been beaten to death. That charcoal statistic was part of our early out-reach to make everyone’s emission some-thing tangible. By relating a graphic of the physical mass, hopefully people can start to visualize their own footprint.”

Next step: doing something about it. WCP



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Ron Leary of The Blarney Stone is a man who genu-inely loves his job, every dayInterview Dan MathersPhoto Luke Darigan

How long have you been bartending? I got out of the army in 1972 and took my first job as a bartender, so 41 years–isn’t that amazing? And I’ve loved every day of it.

Where have you worked? I worked at a few places in Delaware County, and I was at the Ale House in Newtown Square for 28 years. Then I was in Wayne at the Great American Pub. Then I came across Billy [Bayle, owner of the Blarney Stone] and he told me he was looking for someone for day-time. We hit it off right away and I knew I wanted to come here.

Was it an easy transition? Absolutely. I’ve been bartending in this area for so long that I have friends everywhere.

Have you always lived in West Ches-ter, or did you move here when you got the job at the Blarney Stone? Actually, we moved to West Chester when my wife was pregnant with our second kid. We were in Prospect Park at the time, and we wanted somewhere with a little more space that was

a little nicer where we could raise our kids. And can I tell you something? That was the best move ever. Not knocking Delaware County, but it’s so beautiful out here; we love it. It’s such an amazing place to raise kids.

You said earlier that you’ve loved every day of bartending. Seriously? You know, I’ve never had a day where I woke up and thought, “Ugh. I have to go to work.” But I’m just that kind of guy. I’m high energy. I like meeting people. I like talking sports or talking whatever you want to talk about.

But surely there are plenty of bad peo-ple who can ruin it all. Even after all these years behind the bar, I’m a big believer that 99% of folks are really good people.

When they’re at a bar? You know, every-body who is here is here because they want to be. Years ago I worked in a supermarket. Nobody wants to go to the supermarket–they go because they have to. So, I’ve seen people at their best and at their worst. But, in my 40+ years tending bar, I’ve had very few problems with people.

What’s your best memory in all those years? When I was first interviewing for the job in Newtown Square, there was this beau-tiful girl setting up the whole time. I was so stunned by her that it was hurting my inter-view, but I told myself, “If I get this job, the

first thing I’m gonna do is ask that girl out.” And I did. She’s been my wife for 30+ years.

You keep referencing how long you’ve been doing this job. Do you have any advice for those who are new to it? If you treat people with respect, almost everybody is going to like you. I have guys that I met while I was working back in 1976 that still come in to see me every week for lunch. When you treat people well, life is easier in every facet.

How is the lunch here? The food here is great. I’ve worked a lot of places, and, I’ll be honest–this is a nice place. I’d put our smokehouse chicken sandwich up against any sandwich anywhere. The best is that I’m a very healthy guy, and yet I can still eat here. I order our Sante Fe salad three times a week and I still love it.

You said you were asked to come here to work daytime. Now you’re the daytime manager, right? I’m one of a team of manag-ers here at the Blarney Stone, and we have a really great team of people here.

Oh come on. everybody says that. No. I mean it. The restaurant business is the only modern industry where race, sex and gender are still discriminated against. Now, I don’t understand how you can feel that way all day every day and go home and feel okay with yourself. And you want to know the truth? In all my years, this is the only place I’ve ever worked where none of that is true. I love it here. WCP

Bartender of the Month


HOW DO I SAY THIS NICeLY? This month’s column is a bit of a gripe and moan. I’ve always writ-ten pieces that try to inspire others to improve their families by taking them out in the borough. From sug-gesting constructive holiday pur-chases, to highlighting positive out-lets of expression, my goal has always

been to be uplifting and inspiring.But darn it, this time I just need to vent! I usually try to

incorporate the issue’s theme in my musings. This month, it’s the “Green Issue.” My first associations with this phrase are: eco-logically responsible; sustainable; globally conscious; organic; healthy. Pair those associations with my recent treks into town, and I immediately wanted to say “Erm … needs improvement.” I don’t like being negative, but I thought it was important to set aside my usual warm fuzzies to address an issue that’s been get-ting on my nerves for about a decade. Okay, so here goes. [Deep breath] West Chester stinks ... sometimes.

I’ll be walking in town, immersed in my own little daydream and then, WHAM! I’m suddenly downwind from a smoker. Even worse: I’ll be on the last leg of my run, jogging in place in front of Starbucks until I can cross the street, and I’m copping a drag off the person next to me. Or my personal favorite–which hap-pened at the Fireman’s Parade–my son was in his stroller, and the woman to my right started waving her hands around, saying to her man, “Honey, watch your cigarette–the baby …”

It all started when municipalities had to ban smoking from their workplaces in order to comply with clear air legislation. That was quite a while ago, (technically, in the previous millen-nium,) but it set the stage for the mass exodus of smokers onto the sidewalks. I know the law states otherwise, but if I could, I’d reinstate smoking at bars. It’s not that I’m pro-smoking, but I tend to think it kind of goes with the territory; martinis and cigars, karaoke and ultra-lights. I mean, what do you expect when alcohol is flowing freely? But what I do not appreciate is a gaggle of puffers all huddling outside doing the ‘I’m-freezing-my-butt-off ’ shuffle as they exhale in unison, just as I walk by breathing in the cold night air. It’s unexpected and very unnerving.

The one exception that proves the rule: hookah bars. They’re aromatic, aesthetic, exotic and anticipated. When I see those bul-bous water pipes sitting next to a café table, I’m prepared. What I don’t like is not knowing when a random person walking in front of me is going to spontaneously spark up, sending a cloud of second-hand smoke in my direction.

Don’t get me wrong: I’m not trying to usurp the rights of either the smokers or the nons. However, I do think that some activities are best done within the confines of four walls, rather than out in the open for the entire world to experience. Like squeezing a zit or clipping toenails, we all have compulsions. I just don’t want to be exposed to them. [email protected]

Children In TowJennifer ozgur is a mother, wife and teacher who still finds time to get out and about with the family

www.pjspub.com | 610-235-42001347 Wilmington Pike, West Chester, PA


SECOND ANNUAL WC FASHION SHOWCASEwe hosted a fashion show at the chester county historical society, featuring Artifact, blink, christine’s consignment, Jane chalfant, KALY, malena’s vintage boutique, may23, Nich, obvi and tish photos by Andrew hutchins more photos at thewcpress.com/fashion

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Firefi ghters’ parade west chester rotary chili cookoff Gallery walk

where eLse were we thIs month? vist www.thewcpress.com/photos to see images from other events

malena’s vintage Boutique

nich Boutique

Artifact BoutiqueJane chalfant

moonfl ower Boutique


Excite all of your sensesat West Chester’s most alternative & unique boutique! A

vast array of “one-of-a-kind” products, including...

Hip Clothing • Bags & Accessories • Jewelry Galore • Incense/Oils/Candles • Tapestries/Blankets • Eclectic home/Dorm décor • Hemp products •

Grateful Dead, Bob Marley & ‘60s Memorabilia • Tie Dyes & Cool T-shirts • Hand-blown glass & local

artwork • Tobacco accessories • Groovy Gifts Gift Certificates Available

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A portion of our proceeds go to environmental and pro-peace charities!

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10% off purchase with student ID!

SINCE 1992


Guess the GreenSome you eat, some you avoid, some you... nevermind. Can you name all these plants just based on their leaves?Email your answers to [email protected]


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we Are proUD to oFFer Up A print version of everyone’s favorite bar game... and you won’t have to pay 50 cents. You can actually wiN money.

compare the two photos at right. they may look the same, but there are seven subtle diff erences between the two.

find those seven diff erences and identify the items that have been changed. then send an email to [email protected] listing those items. You’ll be entered to win a $25 gift card to a local business.

winners will be chosen at random, and their name will be posted to facebook along with the solution at the end of the month. so make sure to like us and follow along if you want to play. enjoy!

Facebook.com/thewcpress

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the wc press posted a respectable third in the west chester rotary chili cookoff . can you spot the seven changes to our victorious moment?


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MUSIC FROM THE 60S AND 70S

is and always will be some of the best ever created. Listening to music from before I was born and having my parents reminisce about the good ol’ days is something that heavily infl uenced my career choice.

The soundtrack of my child-hood was fi lled by the following

list of musicians, and I thank my parents for their keen musical sense. What truly amazes me is that they attended concerts and saw legends like Led Zeppelin, Queen, Rob Stewart, CCR and Jethro Tull for less than what my generation spends on a record from iTunes.

For obvious reasons, I’m dubbing this collection of music the “Green” mix. So, roll one up and enjoy.

Jimi Hendrix – “Purple Haze” & “Voodoo Child”Led Zeppelin – “Dazed and Confused”CCR – “Fortunate Son” & “Have You Ever Seen the Rain”Jethro Tull – “Aqualung”Pink Floyd – “Time” & “Comfortably Numb”Grateful Dead – “Truckin” & “Touch of Grey”Jefferson Airplane – “White Rabbit” & “Somebody to Love”Steppenwolf – “Born to Be Wild”The Who – “Won’t Get Fooled Again” & “Who Are You”Rod Stewart – “Maggie May”The Animals – “House On the Rising Sun”The Beatles – “Let It Be” & “Come Together”Buffalo Springfi eld – “For What It’s Worth”Cream – “Sunshine Of Your Love” & “White Room”The Doors – “Light My Fire” & “Riders On the Storm”Bob Marley – Every song he has ever written!Peter, Paul and Mary – “Puff the Magic Dragon”Procol Harum – “A Whiter Shade of Pale”Moody Blues – “Nights In White Satin”Rolling Stones – “Satisfaction” & “Paint It Black”Santana – “Black Magic Woman”Three Dog Night – “Joy to the World”Queen – “Bohemian Rhapsody”Yes – “Roundabout”John Lennon – “Imagine”Rush – “Tom Sawyer” & “YYZ”Allman Brothers – “Jessica”Willie Nelson – “Roll Me Up & Smoke Me When I Die”Sly and The Family Stone – “I Want To Take You Higher”Donovan – “Mellow Yellow”Bob Dylan – “Everybody Must Get Stoned”The Eagles – “Take It Easy”Janis Joplin – “Piece Of My Heart” & “Me and Bobby McGee”Deep Purple – “Smoke on the Water”Lynyrd Skynyrd – “Simple Man” & “Ballad of Curtis Loew

[email protected]

The Green MixDJ romeo curates a classic playlist that harkens back to when music was pure and about peace and love, man

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THE ROYAL CONCEPTAMERICAN AUTHORS

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the wc press green issue - november 2013

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