Home Page Extras

10/04/2023

Join Ron Butler to meet some of the incredible individuals in our community. Our area has been blessed with many people who have devoted their time, energy, and talents to making our community a great place to live, work, and play. Some of them may live right next door to you.

In “Meet Your Neighbor,” you will discover what motivates, inspires, and encourages people in our region. Ron Butler takes his audience to learn more about individuals in our community and their motivation for service.

Joe Maresco is Ron's guest in this episode. Joe's heart for service expands into many facets of his life. Join him as he recounts his career in student affairs at Mansfield University, his community service projects through Kiwanis, his Life Membership in the Mansfield Ambulance Association, and even his fun experiences as Santa Claus!

09/15/2023

Start seeing yourself through God’s lens and focus on the beauty all around you!

Taking time to focus on the small details of life, Lauren discovers the beauty and purpose within each piece of creation at the Pennsylvania Grand Canyon. Using photography as a tool, she expands these lessons to include a more loving worldview of ourselves and everything around us.

07/12/2023

From Dairy To Seeds To Maze, This Is How Sugar Branch Farms Succeeds!

Do you ever wonder how your food gets from the farm to your table? Down on the Farm gives insight into where our food comes from and what farming looks like today. Technology has developed and changed the way we have farmed in the past. However, even though technology makes specific processes more efficient, it does not take away from the hard work that farmers must accomplish daily. Farming in the 21st century uses a lot of technology, creativity, hard work, and diversity.

Join Lauren Owlett to explore local farms and hear directly from the farmers about their livelihood and the challenges and blessings of farm life.

As a partner with the Sugar Branch Farms, Jim Vanblarcom shares the importance of public support, the history of the farm, and the farm’s progression over the years. Amanda Miller shares how her and her family came back to the farm, what their roles are, and the joys of working at the Sugar Branch Farms.

Credits:

Videography: Andrew Moore
Video Editing: Andrew Moore
Writing: Lauren Owlett
Produced by Vogt Media
Home Page Sponsors: Home Page Extras

01/26/2023

Do you ever wonder how your food gets from the farm to your table? On Home Page Extras, “Down on the Farm” gives insight into where our food comes from and what farming looks like today. Technology has developed and changed the way we have farmed in the past. However, even though technology makes specific processes more efficient, it does not take away from the hard work that farmers must accomplish daily. Farming in the 21st century uses a lot of technology, creativity, hard work, and diversity.

Esther Perry’s goat farm produces a variety of goods, including soaps, lotions, and more! On this episode, Lauren takes a tour of her business, “From The Farm” to learn more about the soap making process, and what it’s like to raise goats!

01/23/2023

The weight-loss led focus on diet is the prevailing idea today, but it often leaves us depleted, unsatisfied, and actually causes more harm than good when it comes to our physical health. We’ve been trying to change the effect (excess weight) without addressing the cause (lack of proper nutrition). Let’s shift our focus to taking care of our bodies where we use food as a weapon to fight inflammation, fatigue, poor gut health, high cholesterol, disease, eczema, brain fog, and all of the other nagging issues that we’ve come to accept as normal. And let’s do it in a way that we truly enjoy our food because it just tastes that good!

There’s a fair bit more to fully restore your body to complete health than just cutting back on sugar and eating your veggies. Most people who pursue this type of lifestyle have done excessive research to learn just what the body needs, what foods best fulfill those needs, and how to best prepare and consume them to extract the full benefits. Then, taking all of that information and turning it into food that tastes great is a whole new challenge. On Teachy Momma, all of this has been boiled down into quick videos that include foolproof, family approved, superfood powerhouse recipes. The best time to start is today, and you’ll be amazed at the improvement you see and feel when you start taking care of your body the way it was meant to be cared for!

Watch more episodes here: https://www.homepageextras.com/shows/teachy-momma/

Our family has been eating an unprocessed, chemical and preservative free diet since before our younger girls were born, and before our oldest was old enough to remember. Thankfully, all three of them are fully on board and have become very happy to experiment with all kinds of unusual foods and cuisines. In fact, instead of encouraging them to “just try a bite” of their veggies, our challenge has become more of reminding them that not everything you find outside is indeed edible! Unfortunately, we often allow the stereotypes around food to shape how we view it, instead of seeking out the food that will fuel our body, and then finding ways to add the “yumm” factor to it! How many of us (myself included) cringe at the idea of a big pile of steaming brussel sprouts on our dinner plate? But with a little bit of research, some imagination, and an open mind, some new recipes have made them one of my weekly grocery shopping staples! Not to mention one of the many foods my girls come into the kitchen to sneak a bite of before dinner is even done.

Over the last decade or so, the increased understanding of how dramatically a whole food diet improves health has certainly given rise to utilizing somewhat unpopular ingredients, like brussel sprouts! As is often the case with making healthy choices, there are good-better-best options even within a single healthy ingredient purely based on how that ingredient is prepared. As a standard, we can assume that in all cases, boiling = bad! Not only does the extreme heat denature cancer fighting compounds, such as glucosinolates, but even compounds that are able to withstand the heat typically leach out of the food and are poured down the drain with the wasted water. Beyond that, there are no hard and fast rules for “healthiest food preparation method”. Although you would assume that raw is always best, the health benefits of some foods, such as tomatoes, are actually enhanced through certain cooking processes. Similarly, the flavor of an ingredient is dramatically altered based on the chosen cooking method. When looking at todays ingredient of choice, however, we can all breathe a big sigh of relief because the healthiest preparation, is also the tastiest! Remember those glucosinolates that tend to denature under excessive heat? They are a key ingredient in many cruciferous vegetables such as broccoli, kale, cabbage, cauliflower, and (you guessed it) brussel sprouts. One of the distinguishing characteristics of these compounds is that they contain sulfur molecules, which are released when the compound breaks apart – giving these foods their bitter and (ahem…) pungent, aroma and flavor. So what does this tell us? If we can smell that strong sulfur scent, then the compounds have already broken down and we’re not getting the maximum benefit out of the food. So although these veggies are still nutritionally well worth their weight in gold when sautéed or even roasted, they are at their best when consumed raw.

So now that we’ve established how we want to prepare this solid powerhouse ingredient, it’s time to build a dish around it! Raw brussels are certainly a mouthful when whole or even halved, so shredding in a food processor or on a mandolin is a great start. Using brussel sprouts as the base for a salad adds great flavor and crunch, making it an actual component to your dish instead of just an empty vessel to carry toppings and dressing. From there we can add some chopped almonds for omega-3s and protein, feta cheese (or maybe some gorgonzola if you’re feeling adventurous), and pomegranate arils for a huge pop of flavor and some serious antioxidants! A little sautéed bacon adds the perfect savory counterpart to the super sweet pomegranate, and honestly, is there any dish that doesn’t taste better with bacon? All that’s left is to mimic our savory and sweet flavor combo with a savory/sweet shallot and citrus dressing, and you have a quick, easy salad, that is beautiful and delicious enough to bring along to any fancy dinner party.

Brussel Sprout and Pomegranate Salad Recipe:

24 oz. Brussel Sprouts (shredded)
1 Pomegranate (~1 C arils) – Can substitute unsweetened fresh or dried fruit
10 oz. Bacon, cooked and crumbled
1 1/2 C Feta (or your favorite cheese)
1 C Chopped Almonds

Mix all salad ingredients and set aside.

Dressing:
3 Small Oranges, zest and juice
1 Lemon, zest and juice (or 5 drops of lemon essential oil)
3 Shallots, minced fine
1/4 C Fresh Basil, chopped
1 Tbsp Grainy Mustard
1 C Olive Oil
Salt and Pepper to Taste

Mix all dressing ingredients well, then pour over salad and toss to combine.

Credits:

Videography: Andrew Moore
Video Editing: Andrew Moore
Writing: Steph Goben
Produced by Vogt Media
Home Page Sponsors: Xtreme Internet, The Home Page Network

01/18/2023

Sometimes in life, we can be so focused on doing things, that we forget why we’re doing them. Our busy schedules vie for our attention, and we neglect the purpose found deep within each task. “Create with Purpose” is a chance to see things differently. Art comes in many forms – music, cooking, pottery, crafts, and photography, just to name a few.

Join Lauren Gooch for Create With Purpose as she uses creative outlets to discover life lessons that go beyond the art to inspire people of all ages. From a Christian perspective, Lauren takes us deeper into the powerful lessons we can all discover through these creative outlets – lessons that will inspire us all to create with purpose.

In this broadcast, Lauren examines mosaics. Small, intricate details are purposefully aligned in an elaborate piece of artwork on display for all to see. What may, at first glance, appear haphazard and random, suddenly reveals itself as a beautiful masterpiece when you step back and finally see the big picture.

01/10/2023

How many times a day do we have to choose between what we want and what’s good for us? Water or soda? A good nights sleep or a movie? Workout or skip (again)? Saucy pasta dish or veggies? It’s not very often that we get to have our cake and eat it too, or in this case, our carbs! Not only does pasta pack a whopping 200 calories per (small) serving, but it’s 200 calories of highly refined, simple carbohydrates. A big bowl of pasta alone is exactly the kind of meal that results in spiked blood sugar, inflammation, and ultimately insulin resistance. That’s completely ignoring the excessive salt, butter, cheese, cream and preservatives found in the sauces usually coating those pasta dishes.

So if we want to keep our bodies running at optimal condition and give them every possible chance of fighting off the pathogens that we are sure to encounter, then we have to say “good bye” to the comfort food for good, right? Of course not! On Teachy Momma, all of this has been boiled down into quick videos that include foolproof, family approved, superfood powerhouse recipes. The best time to start is today, and you’ll be amazed at the improvement you see and feel when you start taking care of your body the way it was meant to be cared for! There is absolutely no reason why we can’t find a way to enjoy our favorite dishes, while fueling our body with the best possible nutrition. One of the first items on the swap list is easily pasta. As our knowledge of the drastic effect that our diet has on our health increases, more and more possible pasta substitutions continue to arise. In this instance, we’re using roasted spaghetti squash for its texture, and slightly sweet flavor, to perfectly pair with the strongly herbaceous flavor of a quick and easy basil pesto.

Right out of the gate, swapping out the pasta for squash gets rid of 3/4 of the original calories. More importantly, we’re trading inflammation and high blood sugar for the improvement of digestion, our bodies ability to repair itself after illness or injury, and even the slowing down of the aging process with fiber, vitamins A, C, and K, thiamin, riboflavin, niacin, folate and pantothenic acid. And that’s the least impressive part of the dish! The raw basil leaves in the pesto are proven to target and inhibit the growth of new blood vessels that would feed abnormal cells, including cancers, and even to control levels of cholesterol and triglycerides. But the nutritional powerhouse of this dish is clearly the raw garlic blended into the creamy pesto. Along with its own anti-inflammatory functions, benefits to heart health, and natural antibiotic properties, raw garlic also contains a rich phytochemical content. Phytochemicals are the compounds produced by certain plants as their own top of the line defense system against viruses, bacteria, and even parasites. Even more fascinating, is that these defensive properties can be transferred to anyone consuming them, as long as the cells are aptly lysed and the compounds are fully released into the host body. Therefore, the blending of raw garlic into a sauce allows for the complete and total dissolution of the garlic cells, fully releasing the phytochemicals to be consumed and utilized by our own bodies. Further still, the strong flavor of the raw garlic is a natural way to increase flavor while decreasing added salt to the dish.

It’s highly unlikely that we will always be able to find an enjoyable way to accomplish everything that we need to. Workouts are often taxing, the birthday cake for the colleague at work will always be there to tempt you, but all the more reason to find the best ways to fuel and supplement our minds and bodies whenever we can. What better way to start, than with a beautiful, comforting, nutritious helping, of roasted spaghetti squash with basil pesto and fresh tomatoes.

Roasted Spaghetti Squash Recipe:

1 Spaghetti Squash
3 Tbsp Olive Oil
Salt and Pepper to Taste

Preheat oven to 400°. Cut Spaghetti Squash in half lengthwise and scoop out seed section in the middle. Rub the oil, salt and pepper over the exposed flesh of the squash and then flip cut side down onto a baking dish. Roast in preheated oven for 45 minutes, or until softened. Allow to cool slightly before using forks to shred the squash.

Pesto Recipe:

1 C Fresh Basil Leaves (Tightly Packed)
7-8 Cloves (about 1 bulb) Fresh Garlic
1/3 C Shelled Pistachios
3/4 C Feta (or Parmesan) Cheese
1/3 C Olive Oil
Salt and Pepper to Taste

Add all ingredients to the blender and allow to blend fully until smooth. May add water if necessary to thin to desired consistency. Spoon over warm shredded spaghetti squash and top with chopped fresh tomatoes, more cheese, and shredded basil.

12/16/2022

In this episode, Linda Stager takes us back to the beginning as we explore the origins of the Pine Creek Rail Trail. Discover the “dragons” that guard the trail, learn its history, and mark down the rules so you can plan your spring trip!

Many people have a desire to spend more time outside enjoying the beautiful sights of Tioga County, but many don’t know where to start. What trails are available? Where are the best places to explore? What should I bring? These are just a few of the questions you may find yourself asking. Linda St...

12/13/2022

Do you ever wonder how your food gets from the farm to your table? On Home Page Extras, “Down on the Farm” will give insight into where our food comes from and what farming looks like today. Technology has developed and changed the way we have farmed in the past. However, even though technology makes specific processes more efficient, it does not take away from the hard work that farmers must accomplish daily. Farming in the 21st century uses a lot of technology, creativity, hard work, and diversity.

“Down on the Farm” will give viewers a glimpse into everything that goes into farming in Tioga County. Join Lauren Owlett to explore local farms and hear directly from the farmers about their livelihood and the challenges and blessings of farm life.

In this episode, Dave Metzler shares how each family member has their own special role in keeping their crop, dairy, and poultry farm up and running. From daily chores to behind the scenes insights, they give us an inside look at a “day in the life” of running their family farm.

12/08/2022

Tag along with Matt West, a local bald eagle expert, to watch and discover magnificent eagles in “Chasing Eagles.” The audience will learn where the top viewing spots are for bald eagles during different seasons and will also have a chance to see the birds up-close. At these viewing spots, you will learn how to identify a bald eagle, see what their daily habits are, and even have a chance to see them raising young.

“Chasing Eagles” will give you a chance to get outside and enjoy Tioga County, hoping that you’ll become a “citizen scientist.” The incredible comeback the bald eagle made in Pennsylvania will also be featured, giving you a chance to help monitor the county’s bald eagle population. “Chasing Eagles’ encourages you to pull up a chair and invite a friend to see some birdwatching adventures!

In this episode, Matt takes us to the connecting channel between Tioga and Hammond Lakes to see dozens of eagles in their natural habitat. He also shows us a bald eagle nest near the Tioga River, right off of Route 15.

10/27/2022

In this episode, Shawn Starks interviews Janell Pelton and Neva Miller about a challenge they had to overcome. Janell’s family was in dire need of a vehicle with special accessibility for Janell’s daughter, Taylor. Neva teamed up with the local high school and community, and together, they tell the story of what happened.

Have you ever felt defeated? Have you ever been hopeless? Shawn Starks has overcome so much in his life, and he wants to help you conquer any obstacle that stands in your way. Shawn’s life has proved that anything is possible as long as you put your mind to it.

Join Shawn as he helps others know how to overcome in this challenging season and seeks out how various individuals have dealt with hardships themselves.

Credits:

*This broadcast was filmed during a COVID spike and thusly social distancing and masking were practiced.

Videography: Andrew Moore
Video Editing: Andrew Moore
Writing: Shawn Starks
Anchor: Shawn Starks
Produced by Vogt Media
Home Page Sponsors: Xtreme Internet, Home Page Extras

09/27/2022

“Who’s coming over for dinner?? They’re going to be here when???” What about this conversation. “We’d love to have you all over tonight! We’ll see you in a couple hours!” What do these scenarios have in common? Suddenly that little pot of rice and baked chicken breast that you were going to throw together at the last minute for your own little family just won’t do, and you’re out of time to plan, prep, and cook a guest-worthy meal! But before you reach for that freezer burnt store bought lasagna buried in the back of your freezer, try going for a quick, healthier option, that is sure to turn heads with looks and flavor!

The inspiration for this dish came from the first meal I ever cooked for my husband (then boyfriend), with a nice fresh bruschetta as the appetizer, and it was obviously good enough to make him stick around a little longer! Bruschetta is a classic Italian dish that consists of a toasted crostini, rubbed with garlic and a high quality olive oil, and topped with a combination of more garlic, diced fresh tomatoes, fresh basil, and more olive oil. Traditionally, the term bruschetta would refer more to the toasted, garlic/oil spread crostini itself, but the term has transformed into referring more to the topping, which can range from tomato to olive based. Over a decade after my original boyfriend-impressing bruschetta, this now husband-impressing dish plays off of the more modern interpretation of bruschetta, and also swaps out the unhealthy, often bland bread component for a delicious, juicy chicken breast over top of fluffy, flavorful couscous, that is just perfect for soaking up all of the extra topping!

The main component of the topping, fresh chopped tomatoes, are best known for their lycopene content in relation to prostate health, but they’re also unusually high in flavenoids – which inhibit angiogenesis (the growth of new blood vessels to abnormal cells). The well-known benefits of adding garlic to your diet includes better blood pressure, lower cholesterol, and inhibiting tumor cell development. Compounding on these benefits, the fresh basil contributes caffeic acid, along with many other antiangiogenic compounds. But the star of the show in this bruschetta is the tangy sweet balsamic vinegar. It provides the medium for all of the other ingredients to perfectly meld together, while contributing a mild acid that helps break down any sinews in the chicken as its cooking, and leaves you with the most tender, juicy piece of chicken you can imagine! As if that weren’t enough, balsamic vinegar helps with blood sugar control, lower cholesterol, hypertension, boosts digestion, improved weight loss by correcting intestinal pH levels, and it’s even antibacterial and antiviral!

What about the bread?? How can we have a good bruschetta without a genuine, Italian, toasted sourdough crostini?? As much as we all love a good chicken breast, my husband and kids are not about to give up the carbs of that bread! But with just a little bit of sneaking, we can swap out that over-processed, simple carb loaded, somewhat flavorless bread, and your family will actually enjoy the swap! In this case, we’re swapping bread out for a whole grain couscous, which is an impressively fiber packed wheat alternative to pasta. This North African staple is not only a healthier alternative to the average, over-processed breads and pastas that we normally see, it is also a way to add extra nutrition and flavor when it is cooked in a good bone broth!

What’s maybe the best part of all? With just a little bit of chopping, your bruschetta topped chicken is in the oven, you can have the couscous ready before it’s done, and still have time to get yourself ready before dinner. And when your guests walk in the door, they’ll immediately want to know what delicious smelling dinner you have in store!

Bruschetta Topped Chicken over Couscous Recipe:

4 Chicken Breasts
24 oz. Cherry Tomatoes, Chopped *
3/4 C Fresh Basil, Chopped
4-5 Cloves of Garlic, Chopped
1/2 C Balsamic Vinegar
1 C of Shredded Parmesan Cheese
Salt and Pepper to Taste

CousCous:
4 C Chicken Bone Broth
3 C Dry Whole Grain Couscous

Balsamic Glaze (Optional, but highly recommended!):
3/4 C Balsamic Vinegar
1/4 C Raw Honey

Set oven to 450°
Salt and Pepper each chicken breast and arrange them in a single layer in a 9×13 casserole dish
Mix the tomatoes, basil, garlic, vinegar, and cheese; pour mixture over top of the chicken, and bake at 450° for 45 minutes

Note* I like to use a tomato medley to add nutrition and depth of flavor, and it can’t hurt to make the dish more visually striking with all of those bright colors!

While the chicken is cooking, bring the broth to a boil and add the couscous, immediately lower the heat to a simmer, and keeping stirring frequently until all of the broth is absorbed. Quickly take the couscous off of the heat, and be sure to keeping lightly stirring the couscous, or fluffing it with a fork, in order to keep it from getting heavy and dense.

For the glaze, mix the balsamic vinegar and raw honey in a small pot and heat over medium/low heat, stirring frequently, until thickened.

Serve by placing a chicken breast overtop of a bed of couscous, be sure to spoon plenty of yummy bruschetta topping over the top, finish with a drizzle of delicious balsamic glaze, and enjoy!

Credits:

Videography: Andrew Moore
Video Editing: Andrew Moore
Writing: Steph Goben
Produced by Vogt Media
Home Page Sponsors: Xtreme Internet, Home Page Extras