An Apple a Day

image 1, apple dumpling

After I stepped under the shade of a moderately sized red-and-white tent on a cool Saturday afternoon, I took in my surroundings. The murmur of the crowd and laughter of children echoed in my ears and my eyes darted from a mash up of stands, to trinkets, to various cuisines. However, my nose only picked up on one minuscule element. In front of me sat an apple dumpling infused with cinnamon sugar, wrapped ever so delicately in a flaky, crisp, homemade dough, and baked until soft and golden brown (see image 1). The best part? The generous dollop of savory cinnamon ice cream on the side. My mouth began to salivate as my nose picked up on the scent of the baked apple and cinnamon. The freshly-made dumpling was still searing, as if it just came out of the oven that very minute, and it melted the ice cream to provide the perfect combination of hot and cold. Before I knew it, my once full bowl was empty.

image 2, Cheri Bissinger

 “How was everything for you today?” a woman in her late forties with uncontainable auburn hair and a contagious smile asked (see image 2).

Cheri Bissinger, the owner of Bissinger’s Apple Dumplings (click to visit their FACEBOOK PAGE), was sixteen when she first dipped her toe into the dumpling trade that is now a tremendous success. Born into a family that owned both a restaurant and fair business for the majority of their lives, Cheri has always been familiar with operating a business. After Cheri began to run the family restaurant, her father offered her a small segment of the fair business, the ice cream portion, to help pay her way through college. Recognizing that she couldn’t survive solely on ice cream, a common fair food, she began brainstorming ideas to add onto the business. Jim Campbell, her brother, suggested she sell the apple dumplings that were such a huge hit in her restaurant. Seeing the potential in this idea, Cheri remembered a recipe for cinnamon ice cream she had once used at an event she catered for the Buckhorn Guild. After a quick conversation with the owner, Cheri received permission to mass produce and sell the cinnamon ice cream (see image 3) that is a trademark to her business today.

image 3, vanilla (left) and cinnamon (right) ice cream

                You may notice if you follow Bissinger’s around to their different events that the setup remains the same every time. Cheri’s husband and business partner, Kevin, can take all credit for that. Kevin, married to Cheri for twenty years, is a man in his late forties. Built and tan from years of strenuous work, he manages to keep a playful smile on his aging face, showing off his benevolent character. Twenty-two years ago, when Cheri and Kevin entered a committed relationship, the handyman made many essential changes to the business. When he first partnered with Cheri, the system lacked organization. “Have you ever seen a little oven you can find in an old lady’s house? That’s what she was cooking out of” Kevin jokes, a smile crinkling his eyes. Bissinger’s Apple Dumplings can now mass produce 150 apple dumplings in 15 minutes in convection ovens in comparison 12 dumplings every 45 minutes. What sets apart Bissinger’s Apple Dumplings from competitors like Grandma’s or Vance’s is that any customer can watch the process. The stand, put together using white boards and Plexiglas (see image 4), creates a viewing station for customers that surrounds each part of the dumpling-making process. Customers can see the freshly peeled apples and peaches, employees making and rolling homemade dough, and watch each piece of fruit get wrapped neatly and precisely before being put on trays and baked to perfection. “You wouldn’t think the design of the stand would do that much for business, but when we cook out of a trailer and people can’t see us actually making the dumplings, sales drop by 25% or higher. It’s crazy” Cheri exclaims, hands moving as fast as her mouth.

image 4, Plexiglas front

image 5, apple peeler

                The quality of the apple and peach dumplings really draws the hordes of people in. The process starts way before any fair does. Hours upon hours of tedious work is put into making the dough that makes the dumplings so irresistible. The process has been crafted into a science. A group of people come together and hand mix tub after tub of dough. The Bloomsburg fair alone takes over fifty, eighteen-gallon tubs filled to the brim of a mix of flour, sugar, salt, and vegetable shortening. A quarter of one these tubs takes approximately fifteen or more minutes to mix. In total, just for one fair, fifty hours of work is needed just to make the dough. Once the fair begins, peaches are pitted and peeled by hand every morning. At the Allentown fair, anywhere from five to eight crates of peaches will be peeled while at larger fairs, such as Centre County Grange Fair, Bissinger’s employees peel twelve to eighteen crates. Then, the dry ingredients blend with water to make a ‘dough ball’ that will be rolled (see image 6) into a rectangle and cut into 15 squares. Since Bissinger’s possesses special apple peelers that peel, core, and slice apples in one quick step, employees only peel apples when needed (see image 5). After placing the fruit in the center of a square of dough, a mixture of cinnamon and sugar is added inside of each piece of fruit, wrapped tightly, and has each corner pinched to avoid juice leaking out of the dumpling. Finally, they receive a dusting of cinnamon sugar for the apple and pure sugar for the peach, are trayed, and baked. To gain Cheri's approval, every step in the process needs to be followed accordingly. “I look for pretty dumplings and if they’re not, they get pitched” Cheri declares, a hint of sass in her tone. The big question is, what’s the secret ingredient? Any employee will tell you hard work and, of course, love. (to watch the process, click HERE)

image 6, rolling the dough

                The pride and love for their business shines through both Cheri and Kevin. However, the people that keep the business open are the consumers. While the product itself appeals to the customer in that the produce comes from all local orchards, the ice cream comes from a small, family owned dairy, and no preservatives can be found in anything sold at Bissinger’s, so many more aspects  make this vendor popular. The pleasant staff members, reasonable prices, and a fast-paced system explains why customers come with a smile on their face, and leave with one too. “Our business really grew through word-of-mouth, but a clean, neat stand and a friendly face at the counter definitely draws people in.” Cheri states, her voice soft, portraying her easy-going personality. One customer in particular, known as “Bissinger’s Number One Fan” travels quite a way to get a bite of an apple dumpling. This woman, by the name of Sarah, makes the journey from Hawaii to Pennsylvania during the week of the Bloomsburg Fair. She buys a dumpling every day of the week and fills a suitcase full of them to take home and eat throughout the rest of the year. Another fair-goer, Jason Grader, is also a dedicated customer. He has been a returning customer for 3 years now. Jason, an easy-going man in his thirties with a big smile and dressed in Kutztown University apparel can be described by being almost as passionate about the dumplings as his Alma Mater. “If I don’t come to the Allentown fair for a Bissinger’s peach dumpling, I’m probably dead. I wouldn’t miss this for the world” Jason explained, his voice deep but depicting his amiable personality. Bissinger’s Apple Dumplings creates a light, jovial, and comfortable atmosphere. Between flitting back and forth from the front counter, to running ovens, to rolling dough, you wouldn’t expect Cheri to have time to check on her customers. “I make it a priority to talk to all of my customers. My favorite part of the job is talking to the people, you can’t do that from behind the counter.” When she had a spare minute, she sat down with a couple who had just purchased a dumpling and conversed. From her smile to her rapid hand movements, it is apparent that she loves her job, and her customers.

Just like at any other job, crazy things happen. "I mean, this seems really dumb, but we bake things accidentally. One time, some kids glasses got on a tray and we just baked them. Don't know how we didn't notice, but we sure did when we saw all that melted plastic. Another time, we baked money boxes. That was bad. And of course, knifes. Lots of knifes." Cheri recalls, shaking her head at the memories. One of her favorite recollections involves her husband. Kevin stood on a milk crate to try and fix part of the tent. After a few seconds, his foot went through the crate and to balance himself, he stuck his other foot on another crate, fell through that one, and was stuck for over a half-hour until the emergency response team could break him out of them. No one will ever let him live that down!

                As the daughter of the business, I see all the hard-work that can’t be seen on the surface. The most extensive, humdrum part of the entire fair process, according to the Bissinger family, would be the clean-up. Every piece of equipment that is used has to be cleaned, so by the end of September I’m very familiar with the bottom of an ice cream freezer. However, both of my parents will agree on their favorite part of their jobs, the end of Bloomsburg Fair. It’s stressful, exhausting work, but they do it with smiles on their faces. There’s never a day that you don’t hear laughter in the stand. After the fair season comes to an end, we vacation as a family and enjoy time that we have together that doesn't involve getting elbow-deep in flour. 

                “Kevin, honestly, what do you contribute to this business?” Cheri huffs, irritated that her husband keeps interrupting her.

                “Everything,” he responds, a smile playing on his lips, “I’m pretty much why it works.”

                Glaring, but a hint of a smile and a spark in her eye, “You couldn’t do it without me.”

                “Yup” Kevin says, nonchalantly, sending a wink in my direction.

Owning a small business is no walk in the park. Cheri cannot begin to explain how much time, effort, and money it takes. The sad reality that Bissinger’s Apple Dumplings will not always exist has not crossed many customers, and even employees, minds. Cheri and Kevin admit that they plan to give it another ten years, but afterwards the fate of Bissinger’s Apple Dumplings rests in the laps of their children. While I am grateful for the lessons our business has brought me, I can say that I will not be taking the reins. My brother, Austin, on the other hand, shows more interest. Even though the future of Bissinger’s is uncertain, one thing appears to be; they are, without a doubt, the best dumpling in the world. Remember what your doctor says, "an apple a day…"

Have you ever wondered what it's like to be a "vendor for a day"? Here's a little insight from Newswatch 16. 

              

Saving the Environment

As you walk onto the work cite you hear machines moving, the breaking of rocks and shovels hitting the dirt. How do you do such a dangerous job? That's just one of many question I asked Vincent DeGori who works for Luzon an environmental company. Luzon has been around since 1975 and has recycled more than 15 million gallons of oil and has decontaminated over 20 million gallons of water.  There are many things that the workers of Luzon do, and that includes cleaning up oil spills, do testing's to see if there are any leaks and they dispose of hazardous wastes. This company does everything in their power to help clean up the environment. You may ask yourself, how do they deal with such dangerous equipment? Well, I talked to Vincent DeGori and he helped me to understand.

Vincent DeGori is the Forman here at Luzon and has worked for them for over 30 years. Vincent's a black haired, tall, blue-eyed man, who is very hardworking and has a deep, stern voice. His co-worker, Tony Weygant said, " Vinny gets his work done the right way, we have tough jobs and we have even tougher ones than that, but we all get it done and we get it done the right way." I asked Vincent why he chose to work in this career and he said, " I wasn't planning on it, I just fell in it. All I want is to clean up the environment and help make it a better place." When speaking to Vincent you could tell that he cares a lot about the people he works with and also really cares about his job.


As you walk out to the job site at a gas station, all you could smell was the oil from the leak they had. You could see men digging holes, machines pushing dirt, and trucks pulling up to the site.  The first thing the men did was break the rocks with a hydraulic machine, so that way they could get to the soil and dig a huge hole to get to wear the tank is. They had two black pipes, which were wells that pump the ground water into a frack tank for contaminated water. After it goes into the frack tank it then gets treated in a carbon water system, which then gets discharged with the department of environmental conservations approval (DEC). Vincent then said," the soil gets pulled out and shipped to a soil facility so they could test it." At the soil facility they test the soil to make sure that it's no longer contaminated. Vincent had said that all the men have to have OSHA training in order to work with what they are doing. OSHA training helps provide you with hands on training, and helps you avoid any safety hazard risks that may occur. I asked Vincent how many tanks he pulled out in his career and he said, "I pulled so many tanks out in my life time, I came to realize that one in every 5 petroleum tanks leak."

As you watch them dig, you would realize that they don't go so close to the hole because at any time that hole can cave in; it's very dangerous to be in a machine at the time of digging the hole. The picture to the right is what the men have to wear when they go in the tanks to clean it. Vincent said" We always wear protection on our bodies, we actually have to go in the tanks when we put them in, and we scrub it clean with water to make sure there aren't any leaks." I spoke to another worker, Forrest Mohn, who had told me a story that had happened to him while he was working on the job, he had said," I was cleaning a frack tank and the chemicals had burnt my hazmat suit, which then ended up giving me a chemical burn, and that followed my veins up my arm and I had to go to the hospital." After I heard this I have learned that this job can be very dangerous.

Watching these men do their jobs was an amazing experience; I had learned a lot of information about the different processes it takes to build a gas station, and what they go through to get the job done. This job can be tough and dangerous but these men still do it.  This team of men work hard to help clean up the environment and help to make it a better place.

 Not the Pool

Nelson Field House Pool

With nice weather a person is already to go to a pool party by putting on swim trucks. With the intense heat already melting your skin, you decide to swan dive into the pool to cool off. Just about you execute the swan dive ,you notice the one thing that ruins pool parties. The revolting ,green colored water ruins pool parties which could have been avoided by calling a pool inspector . A pool inspector's job to clean the pool water , and to fix any pool related equipment such as pipes. Rickey Hayes is a middle age man that cleans the pool , and and fix equipment for Bloomsburg University. .Mr. Hayes went to Penn State for two years so that he can work as the professional pool inspector for Bloomsburg University.

In the Nelson Field House on the First Floor he works in a big room. Once in the room you smell the strong scent of chlorine in the air .A pumping sound can be heard in the room. The concrete floor with one wall made of brick ,and the other one . White, or grey medium to large tanks have grey tubes that connect to other tanks. On the concrete wall you can see a window that shows a aquamarine colored water pool.

A middle age, blond hair female that works at Nelson Field House  said how "she did not know that you cleaned the pool, but the pool is always so nice."
Rickey Hayes replied " yeah but someone has to do it" After he replied that he chucked.

Rickey Hayes testing for  sodium hypochlorine

Mr. Hayes checks the gauge to see the water amount usage from the previous  day .Then he inserts a white cylinder pipe into a medium ,blue jug too see the amount of sodium hypochlorite solution. On every Tuesday he has does the Monthly Daily Report too see if is thriving in the water . Mr. Hayes does this by running water from a pipe into a sample container with  a white pill in the container. The white pill removes the chlorine so that people can view if there is any bacteria in the water . Occasionally you can hear a male  voice on the walkie talkie  saying their number, and asking for a number. They do not say their name , or the coworker's , they use their given number , and the coworkers number. After they say for the number of the person they want, then they reply by saying their number . Rickey Hayes has the number forty- nine for his call number . After he does his work, he then reports the information  for the day back.

Bottle with white pill to test for bacteria

Sweet Creams, Sweet Dreams

     Driving up on a busy city street, spotting a small cafe with vintage outdoor seating, white chairs with elegant designs lining their backs set up next to a white metal table sharing similar features, a tall bright red umbrella to shade those sitting illuminated under LED neon signs that hang in the big windows with various flowers all around. Look up to find a fun friendly sign uttering the words "Sweet Creams CAFE" (Figure 1).

Figure 

The owner reveals, "In college in Boston, there was a place called Steve's Ice cream that had lines out the door...even in the snow." That's when Chris Koehler knew ice cream was his passion from the very beginning, inspiring him to create his own restaurant. In this case, he created what he dreamed. Known to many as a local favorite, generated over 30 years ago by Koehler and his wife located in Stroudsburg, Pennsylvania, just outside the Pocono Mountains.

Figure 2

     Take a look inside, this building with exposed brick walls, high ceilings and beautiful accents that create an open welcoming atmosphere. Walls full of art add a unique twist to the cafe. The paintings are created by locals, displayed upon the wall to showcase the talent of those around you. Coming in, to seat yourself service choose from a booth, bar top or table. Bar top and table tops made from marble, Soft, black and white shining clean paired with wooden chairs and wooden benches worn with love and character (Figure 2). The employees dress in all black with matching aprons providing service as sweet as the ice cream, taking your order and making sure everything is okay, always. After each visit you won't leave without seeing something new. Sitting along side locals, first timers and regulars noticing the connection between the owner and his customers, Chris Koehler, a kind man, with a soft deep voice, white hair and jet black glasses engages with his customers as friends. "Human interaction is important, but happiness is really important." Koehler says when asked why he loves his business. Sweet Creams Cafe, a restaurant that will appeal to all ages and all parties big and small. The owner and his employee's enjoy building a relationship with anyone who comes in, including a relationship with their taste buds. The menu has a variety of not only homemade daily changing ice creams but fun lunch and dinner options you won't see anywhere else. "People see our Bacon Apple Blue pizza and think...What? Apples on pizza?, then they try it, figuring out it works perfectly," Koehler explains regarding an item on his menu. Every item on the menu, delicious according to a customer asked about her meal, "The food is always fresh, the greens are crisp and the ice creams taste as if someone just made them that morning," said the woman clearly satisfied with her lovely meal from this heartthrob cafe.

Figure 3

Sweet Creams Cafe, known for it's daily changing homemade ice creams displaying to the flavors in a unique fashion. Facing the bar top, where the ice cream is prepared, you can see a glowing orange neon sign of an ice cream sundae stating "TREAT YOURSELF". Above it appears a wooden sign appealing to the vintage vibe of the restaurant along with many other items on display. (Figure 3) These ice creams are unlike any other flavors you've ever seen, always updated with the newest flavors on the cafe's Facebook page.  Picking a flavor is an experience since there are so many to choose from. The mouthwatering flavors displayed on a wooden sign attached to the wall written in chalk. To the left, a separate sign, "1 scoop $3.07 + tax and 2 scoops $4.95 + tax, Enjoy!". (Figure 4)

Figure 4

     Choices different from the normal chocolate and vanilla, are flavors like Green Tea with Candied Ginger, Raspberry Marshmallow Swirl, Mexican Chocolate, etc. Koehler likes to create alternative flavors that will fulfill customers ice cream creation dreams. "Trying to create wacky alternatives and see how certain things can work together." Koehler states about how he conjures up crazy good flavors. Each flavor has it's own white bucket home, just waiting to be adopted by your cone or spoon.

Figure 5

A personal favorite and to many is a dessert called the Sweet Creams Sampler, where you can choose six different flavors to try, getting a taste of a few of the many wonderful scoops. (Figure 5) A small, brown, porcelain sampler bowl filled with tiny scoops of each chosen flavor, provides the perfect taste and enough to feel full and happy. This option is perfect for an indecisive personality. Koehler will have an item on the menu for everyone, but choosing may be difficult because they are all so incredible. Although this item appears as a favorite, it doesn't take away from the plethora of options for desserts on the menu, including coffees, teas, sundaes and even the ability to create your own ice cream sandwich from homemade cookies and one homemade ice cream flavor.
     After finishing a meal or dessert, don't forget to pay at the front counter and leave a generous tip for the loyal service received from Sweet Creams Cafe. The staff always remembers to say goodbye and come back really soon. Before you know it the ice cream flavors will have changed and the family of Sweet Creams Cafe will have missed you.

Figure 6

     This small business with local charm, gives people a reason to feel close to their community, places like this unite people. Giving people a place to go where they can enjoy what they have in common with a comfortable atmosphere. Finishing my ice cream, hearing, "Thank you for coming and spreading the word about Sweet Creams," with a smile on my face I say goodbye. Leaving, closing the humble green painted wooden door you'll see a wire lit up sign "Sweet Creams Cafe", it's winking saying to come again soon and bring friends with you. (Figure 6) Go you won't regret it, hope to see you there!

Fun, Food, and Fantasy

"Everyone of all ages can have fun at Knoebels! Anytime, anyday, there is nothing you can't do!", says Madison Sypniewski with a wide smile stretched across her friendly face. Madison is an energetic employee at Knoebels, America's largest free admission Amusement Park. Different people, each with unique personalities, can have an amazing experience at the park. With thrilling rollercoasters, rides for different ages, a crystal-clear swimming pool, extreme water slides, and a relaxing camping area, there is always something delightful to do. Along with all of these attractions, Knoebels has a three pond, eighteen-hole golf course to enjoy. The wide variety of mouth-watering food pulls in local visitors who are looking for a treat. Although Knoebels has so many rides and attractions, an exhilarating wooden rollarcoaster named the Phoenix and the old-fashioned Antique Cars are two of the best known rides.

While entering the crowded amusement park, a cool breeze nips at the nose and an array of red and orange leaves just begin to fall. Laughter of innocent children and roars of swift rollarcoasters block out the organ music that plays in the background. While waiting in the long line for the Phoenix, anyone can inhale the aroma of salty fried food being cooked at the nearby food court. When approaching the front of the line, a friendly young man who wears a visor over top of his blonde hair, greets new riders. Tanner Shaw operates the Phoenix while wearing a blue Knoebels shirt and cargo

figure 1: Phoenix

shorts. "Knoebels is a great place to work. I like all the different people I get to meet and all my coworkers are awesome", he says in a slightly raspy voice. "Also, you get a different experience everyday so it keeps the job fun", he adds as the ride before me was dispatched. The buttercup yellow train creaked as it pulled into the station. All the riders laugh as they exit the ride and everyone's hair looks as though a tornado swept through it. My ride finally begins to start and we enter a long, pitch black tunnel. The darkness of the tunnel is so intense, even a hand in front of my face would go unseen. Butterflies sworm around in my stomach as the train races down the 78 foot drop, at a speed of about 45 miles per hour. Toward the end of the ride, my body violently jerks out of the seat as the train quickly races over four small humps in the track. The Phoenix is a highly sophisticated rollarcoaster and each operator must pay attention at all times. "What people don't know is that the breaks are manual, so the operator has to turn each individual break on at a certain point or the ride would stop at the wrong time", Tanner explains. One advantage of the ride is that when the park is overflowing with visitors, a second train can be run so the waiting time isn't horrendous. "When we put on a second train though, you must be certified before they allow you to operate the ride", Tanner expresses with a hint of attitude. For passengers, the Phoenix looks like a fast, swift, and fun thrill to experience. On the other hand, for operators, the ride is very complicated and requires their focus and undivided attention.

figure 2: see note

The neighbor ride of the Phoenix is the Antique Cars which have been an attraction at Knoebels for quite some time. The cars drive visitors back in time to the 20th century for an experience unlike any other. The Antique Cars move along a guide rail so even young, reckless children can drive. Before entering the burgundy taxi cab, Madison's sweet hazel eyes meet mine and she collects my tickets (figure 2). Seats in the front and back of each car accommodate as many as can fit. The single gas pedal moves the car when stepped on and stops the car when released for easy operation. When riders begin driving, they slowly pass by the newly renovated go cart track that is a popular ride for younger children. The ride is calming and scenic as it proceeds through an area with ravishing landscaping and goes through a dark red covered bridge. The Antique Cars chug slowly along underneath the Phoenix coaster. When the ride nears the ending point, Madison's long brown hair will be seen in the distance as she helps the previous riders who are exiting. Although the courteous workers of the Antique Cars seem to have one of the easier jobs at Knoebels, most of their challenges come when the park closes. "We have to take the cars off the track and park them at the end of the day", Madison explains in a mellow tone. "In order to get the cars off, you have to take apart some of the track. One time, someone forgot to put the track back together and a young boy ended up driving off the road and into the parking area", she chuckles. "My favorite thing about working the Antique Cars is that during Halloween we make the ride scary", Madison says. "We use a lot of spooky decorations throughout the ride and sometimes we sit by the track to scare riders." During the Halloween weekends at Knoebels, the line for the Antique Cars looks like it could stretch from the U.S. to China. The Antique Cars attract so many different faces whether it be during the summer months or in October.

Before adventuring out into a different area of the park, I run into Marissa Kleman, a red-haired, athletic young woman who just rode the Antique Cars. "Knoebels is my home away from home", she says with passion in her voice. "My family owns a cottage here at the park so everytime I visit, the Antique Cars is the first ride I go to!", she exclaims. "I love how relaxing the ride is and the friendly workers make my day." A variety of people enjoy Knoebels because of the cheerful environment. By having free admission, parking, entertainment, and picnic facilities, the park can be experienced without spending a boat load of money. The consistently top rated rollar coaster, the Phoenix, and the historical Antique Cars add excitement and amusement to the well-known park. Leaving Knoebels causes even adults feel a glimpse of sadness. To learn more about Knoebels or plan a visit, view their website!

We Are Sled Dogs

A new post came out about the Navy S.E.A.L.S. and the men they were searching for to fight alongside them, and they seemed to take a liking to college wrestlers. This is due to the training and work that college wrestling puts you through. It's almost identical. I met up with the assistant coach Russ Hughes here at Bloomsburg, one of the sports most accomplished wrestlers, placing 3rd at NCAA Nationals during his time in collegiate wrestling, and he agrees 100%. The training these young men go through is almost inhuman, and he would know because he's been through it himself. Getting up at 5AM every single day of the school year to lift and run hills shapes these men to be like no other. Coach Hughes went on to explain the typical week day for a wrestler, and that includes waking up at 5AM, throwing on your running shoes and meeting up at north campus for a run. After the run, they will head over to the weight room for a lift with the strength coach. Then they will wrestle for a little on the mats, shower up, and arrive at their 8AM class. Right after the wrestlers are done with classes, they will return to the wrestling room for a 2 hour grind practice of full, live wrestling. The room is small, with a very low ceiling. The sweat on the mat shines with the sun peeking through the window on the bright red mats. Once practice lets out, they will have to meet again an hour later individually to work on technique with one of the coaches. But the coaches aren't just all about wrestling. They care about how their wrestlers are doing in their classes. So after wrestling concludes for the day, all the wrestlers meet in a small classroom and have a mandatory 2 hour study hall so they can catch up on everything with their busy schedules. The season is a grueling full school year, starting early September and finishing up in mid April, making this the longest season in sports.

Left: Russ Hughes, Assistant Coach
Right: Bloomsburg Wrestling Room




The grueling sport is physical, but it can just as tough, if not tougher mentally. They say the wrestler that wins wants to win the most going into the match, and that's all mentality. The wrestlers here at Bloomsburg know the sport is hard, and it's very hard on their bodies and also their minds. Going through classes everyday after being drained of all their energy can be a tough task. Hughes tries to teach his wrestlers strong mentality and it's importance. He asked the wrestlers, "What do you think of when you hear the word Husky"? He went around the room asking everyone, and for the majority, it was "Bloomsburg" and "dog". Hughes then went on to explain that he thinks of a sled dog, using the Iditarod as an example. The Iditarod is a 1000-mile race using huskies to pull a sled through harsh, winter conditions with someone on it and all their supplies. They never complain, never argue, and never stop. If one dog were to stop and fall over, it would effect the pack. Coach Hughes says it's the same thing with wrestling, to never stop and keep going with the team.

Furthering my conversation with Coach Hughes, he talked about how this upcoming year is only the second year with the new head coach Marcus Gordon and that their goal consists of shaping their men into national champions. They aren't holding anything back with wrestling being the schools only division 1 program and he says this school deserves a top-tier team within he upcoming years.

Fraggle

Biography

Hi my name is Jeffrey Klenk and I am a freshman just coming in to Bloomsburg. I am originally from Malvern, PA, about 30 minutes outside Philadelphia. I've been wrestling my entire life, or since I was about 6, and now I'm at Bloomsburg for wrestling and I couldn't be more excited. It was hard leaving my high school friends, but I had the chance to spend all three months of my summer with them in Sea Isle City, NJ. We plan to return there during the upcoming summers for old times sake, and to be able to catch up on each other's lives and our college experiences. In college you have a lot of free time, and during that free time I like to listen to music, lift at the gym, and hang with friends. Given time to do things I want to do in college is what I think will make the college experience truly great, that is until wrestling season comes around. Once we start training for the season, I won't really have a social life in college whatsoever. We wake up at 5:30 AM to run hills for 2 hours straight, then go to class, then we wrestle after. I'm not really sure how I'm going to hold up doing this but to compete at the division 1 level for wrestling is something that not a lot of people can say. There's a quote my dad shared with me before he sent me off to wrestle in college, and that is, "Tough times don't last, tough people do".

               Hello my name is Austin Long. I am from Berwick PA, and I went to Berwick Area High School. I have been in scouting since first grade. When I started I was a Tiger Cub which was the first year for Cub Scouts. Recently I became an Eagle Scout. My Eagle Project was a handicap, concrete for the Berwick VFW.

My Bio

Hi, my name is David Angelucci. I'm from Bethlehem, PA and I attended Bethlehem Catholic High School. I played both golf and baseball in high school. I'm an undeclared sophomore and I continued my baseball career here at Bloomsburg. If you wanna hit up the baseball house let me know I got you. Eating a lot of food is one of my favorite things to do. My favorites include cheeseburgers, mac n' cheese, and pulled pork sandwiches. I once ate a 2-pound hamburger in ocmd;) I have one dog, named Dexter. He's a cross between a Maltese and a Yorkie. The summer before I came to Bloomsburg I went on a trip to Europe. I visited Italy, Germany, Switzerland, and France. As you can see, I've added some pictures below of my trip.  I'm a huge Philadelphia sports fan. I'm looking forward to the Eagles winning the Super Bowl this year of course. One of my many claims to fame is that I attended the Philadelphia Phillies' division clinching game back in 2007. I've left you with the video from that game. I'm looking forward to the school year!

Biography-Tori Bissinger

Hi, my name is Tori Bissinger. I'm from Bloomsburg, Pennsylvania and I'm a senior at Central Columbia high school. I am an ACE student, a teacher's aide, a student in an AP Spanish class... It's going to be a crazy, work-filled year but I'm still pretty excited to be doing everything I wanted to be doing as a freshman.

If I had to sum up my life in five quick points...

1. I love animals. I have 8 goats, 2 pigs, 2 cats, and a dog. (click to watch a cute video of my goat https://www.facebook.com/tori.bissinger/videos/867085740047246/ )
2. I'm gluten free (NOT by choice)... no pizza, pasta, cookies, or anything delicious for that matter. 
3. I love children. I plan on going to Kutztown University and pursuing a degree in elementary education and special education with a possible minor in Spanish. 
4. I have Lyme Disease. I've had it for 3 1/2 years now and have IV therapy every six weeks because of it. I should go into remission sometime this year.
5. I love to travel. I've been all over the USA and visited London and France for my 16th birthday. Next summer, my family and I will travel to Scotland.

I am happiest when I have my nose in a book or relaxing with my friends. Hiking is an activity I try to frequently pursue, but when you're as clumsy as I am, it's relatively dangerous. A good day is one surrounded by kids. Currently, I spend a few hours a day at an elementary school in Benton. My students are absolute angels and while some are stubborn, the class's love for school blows me away every day. Among other things I enjoy baking, watching movies, spending time with my family, and online shopping.

This year is going to be full of amazing memories from my Spanish "family", my second graders, and of course from my first year as a "college student". I already see a future of all-nighters and Starbucks dates with my friends, but I am extremely excited. My senior year couldn't be more perfect.

Pictures 1 and 2: A few of my "kiddos" from class
Picture 3: The Eiffel Tower, 2016
Picture 4: 60 of the 120 cupcakes I baked and decorated for my school's play
Picture 5: Me feeding my (once) baby goats
Picture 6: Bissinger's Apple Dumpling
Picture 7: My friend and I in the Grand Turks
Picture 8: View of the London Tower
Picture 9: My most recent hiking adventure

https://www.facebook.com/tori.bissinger/videos/867085740047246/