A space for the community

The scent of candles and sounds of triumphant music greet you as the door opens. Wood paneling and vibrant posters line the walls, and shelves are stocked with games, cards, and collectables. This is legends lair. A hobby store in downtown Bloomsburg, PA that focuses on community rather than profits.

This hobby store is located on the corner of East Main street. If the store is open, people can always be seen in there, but they aren't always shopping. Legends lair also acts as a place for people to come together and play some of their favorite games. These games include Magic the Gathering, Pokemon, Beyblade, and many more. The owner, James, proclaimed that he "wanted to build a place where that was the norm"  and that if he "could keep at least some people away from the frats and making bad decisions" he would be happy.

James is proud to be the owner of legends lair, as it has become a regular destination for many people. The store was originally a branch of the White Knights Gameroom run by Erik Guthrie. James ultimately broke away from the White Knights Gameroom and started his own store "because of differing views on how to run a gamestore, and the Bloomsburg community needed something different. Erik was set in his ways and was very focused on maximizing profits." James, however believed it would be better to "focus on serving the community, and if that's what is done properly the money will follow."

Legends lair hosts copious activities with a chalkboard showcasing them for the public. The most popular of these activities being the beyblade tournaments, which are a prime example of James focusing on the community. James was once approached by a local student asking if they could host beyblade tournaments there. Dumbfounded, James replied by claiming that the student "was about ten years too late. Nobody plays with them anymore and there would be no competition." Nevertheless, James agreed. The first tournament had about fifteen people in attendence, and James admits that "it was a complete shock." 

Legends lair is more than just a store, according to a regular it is "a place where anyone and everyone is accepted, and you can can learn or play whatever you want." The community based aspect has helped legends lair thrive, and James's dream of creating such a place has come true.

A spread of home - Bloomin Bagels

The Front of Bloomin Bagels

Walking into Bloomin Bagels you feel right at home like a hometown spot. The comforting hum of conversation coming from the customers of all different lives. Some are older like a kind gentleman sporting a black polo and khaki pants placing an order for some delicious raisin bagels, or another picking up an order to go in a blue t-shirt and khaki shorts.

 The atmosphere feels casual and yet there’s a hint of old school class to the establishment. Whether it’s the classic black tables or simply how a local bagel shop inspires people to dress, it is endearing. As you enter, the delicious smell of freshly cooked eggs and ham sizzling on the grill hits you.

The windows allow the beautiful morning sunshine to cast its rays inside illuminating the whole building. Beyond the smells the café feels like a local spot from its very openly displayed drink stores and boxes tucked away in higher places, making it feel as though you are in a family kitchen where there isn’t an exact place for every item but rather it is up to the employees to decide. The employees are dressed in a wide variety of simple one-color shirts, however the uniform sports a white apron folded over with a pair of shorts underneath to help them beat the heat.

While the air feels cool and crisp in the morning, the afternoon is a whole different story with the heat from the crowd of people certainly warming the store as well as the sun working its magic, as the beautiful rays that illuminate every inch of the restaurant also heat it. Turning the atmosphere from comfortable to feeling like the hustle and bustle of an immensely popular local establishment. The morning rush around 7-10 everyday happens to be a big part of this bustling environment.

As you reach the counter you encounter the most modern feeling technology in the whole store, a pair of twin iPads ready to take your order lightning fast. The employee’s hands fly across the screen as a pianist’s fly across the keys, matching the pace of whatever customer happens to be ordering. They do all of this with a friendly smile and an air of professionalism and efficiency.

Kylee, a new cashier to Bloomin Bagels dressed in the classic apron and brown t-shirt, happily explains “Bloomin Bagels is a great place to work, the people are so kind and work very hard. Even though I just started I feel right at home.” She goes on to elaborate on her duties as an employee “I mostly work cash register right now which means that I like, take people’s orders and tell the cooks about special requests. I also sometimes work the bagel line though! That means you’re in charge of the spreads on the bagels and assembling everything” After which she was called away to help a customer.

While two people assemble the bagels during rush hours, two more employees operate the grill. One in charge of grilling the bacon, eggs, and sausage to crispy perfection, and the other hustling around ensuring that everything is well stocked and ready should anyone need it. Finally, you have the cashiers who can frequently be found chatting with regulars when not attentively taking a customer’s order always with a smile on their face.

Drink shelves and tables inside Bloomin Bagels

The satisfying crackle of bacon with its smell wafting over ensnaring the senses and at the same time inspiring a comforting feeling that all the food is fresh and healthy. The employees fly through their jobs like second nature assembling sandwiches on all types of bagels from plain to everything to even blueberry. They call out names left and right like an auction with bagels being slid across the counter to guests eagerly awaiting their morning bite. As you sit down to enjoy a delicious sandwich and maybe even a coffee you are greeted with the aroma of fresh food wafting from all around.

Bloomin Bagels is special, not just because of their delicious food or excellent customer service, but because of how they make you feel. When a bagel is ordered they always double check with the customer that they spread a satisfactory amount of spread on every bagel. They also suggest excellent combinations that only come with many years of experience learning what their local customers love.

 However, it wouldn’t be a full experience without the loud conversations all around about things like the weather, the adventures of that little dog, and the inexplicably humorous details of the shenanigans little kids get up to. A man sitting nearby in khaki shorts and a sporting maroon polo quips “The weather is so nice today I almost want to do yard work” followed by a hearty chuckle.

Looking out the window at the beautiful view of the street gives an appreciation of how peaceful Bloomin Bagels is. Cars of all sorts of colors and varieties, speed on by off to who knows where. You’re left feeling at the center of it all, sitting and watching life happen to so many different people at the same time. Standing up to leave and pushing in the simple black chair, featuring a mild cushion, and throw out your brown paper bag. One last whiff of delicious breakfast food hits your nose as a reminder of the delicious meal. As you leave the employees wish you a good day and thank you for coming in, in one last endearing remark.

(Rough Draft) More Important Than You Know

 In a small doctor's office in Frackville Pennsylvania, it may seem calm as slow as the waiting room, but behind the “staff only” doors there are constant hard workers. Phones ring every so often; patients arrive for their scheduled appointments, medical equipment can be heard, and staff members move between the building throughout the day. Among the many staff is an assistant nurse whose responsibilities extend far beyond simply just “assisting” the doctor. From checking patients before appointments, drawing blood, recording important information, the position requires medical knowledge, attention to detail, and the ability to work comfortably with many types of people.  

(Reword this it sounds a bit weird and doesn't make sense for some parts!) 

A typical patient visit begins with the assistant nurse gathering important information before the patient meets with the doctor. Vital signs such as blood pressure temperature and weight are usually reordered, while questions about the patients' health are brought up. These tasks can seem like a simple routine, but the accuracy you need is very important. The assistant nurse also has to keep the process moving while making patients feel comfortable and listened to.  

One of the more hands-on responsibilities is drawing blood. To the assistant nurse the task comes as a second nature. (I started writing on paper but i left it at the doctors office so i need to wait for my mom to send me a picture smh)

More Than Fixing an Air Conditioner

Green Klunk's HVAC Shirt

     On a sunny autumn morning, Ryan Klunk from Klunk's HVAC went to a yellow rancher style house to do another HVAC job. From the outside the house was extremely run down, and no one inside. He wears khaki shorts, black tennis shoes with low socks, and a bright green shirt from Klunk's HVAC. His black beard had just been groomed, and a red marker sticking out of the hat on his head. His clothes looked as though they had already been through plenty of jobs. Inside the house, the thermostat read 76 degrees, and the place was warm and humid, with an old smell filling it. The smell was stronger in the basement, where the HVAC system was. The basement was small, unfinished, with stained concrete floors and a musty smell. 

       The HVAC system looked cleaner compared to the rest of the basement and sat in the corner. To find any odd problems, he listened to the system to see if there were any noises. He then took a red drill and removed the cover of the system, and once the system was opened, he sprayed water on the pipes to check for bubbles, indicating a leak.  As the work continued, dust and dirt started to fall onto the floor from the system.  Next, he connected a gauge to a valve on the system and discovered there was very little refrigerant left. After finding this out, it gave him a better understanding of the problem.

    Ryan returned to the work van, where tools were packed into nearly every part of the back. He took a pink bottle of refrigerant and went back into the basement, hoping the problem was just low refrigerant. Once the system was refilled, the cover went back on with the drill hoping the system was now fixed. A few minutes later, the system clicked on and began blowing air which made Ryan's face light up in relief. He then reached into his tool bag and grabbed an old black dustpan before sweeping the dirt off the floor. He returned to the van one last time and put all the equipment away and climbed back into the driver's seat. 

Ryan Working on System

    Ryan's roles involve a lot more than just performing repairs and installing new systems. When asked how he first became interested in HVAC, he explained "I got into HVAC because I love working with my hands and figuring out how to make things work. I learned the trade through experiences of working for different companies on all different kinds of systems." He acquired his skills through working for different companies and dealing with all kinds of problems. In the end, he chose to set up his own business because he wanted control over what he does. As he confidently stated, "I wanted to work for myself and have control over my own business. Being self-employed allows me have freedom to do what I want, but also makes me responsible for everything." This responsibility includes looking after customers, scheduling jobs, dealing with paperwork, and every other aspect of running a business. When asked what a typical day is like Ryan replied, "There isn't ever a normal day. Each day usually comes with a new problem and a different solution. For example, a customer could need maintenance while another could need a whole new system." This makes his job full of variation and not the same tasks every day. 

White Work Van

    

    The van doors shut, and Ryan was back on the road to another job. It was clear from watching him work that HVAC is not as simple as some might think.  A great deal of work is required to figure out what the problem is and how to fix it, and sometimes it has to be done in hot, dirty, or tight spaces. On top of dealing with that, Ryan has to deal with running the whole business by himself. Even though the repair at the yellow was only one job carried out, it shows the amount of effort that most customers probably aren't aware of. 

A Local's Taste Of Home

Who knew that ordering a breakfast as simple as a bagel could quickly become what you look forward to most every morning? Well, for the locals in Bloomsburg, Pennsylvania, this is their normal. On a corner of Main Street, stands a tiny building. Windows surround its entirety like wrapping paper with red bricks covering the remainder. Chic gold letters spell out Bloomin' Bagels above the main door. In 2010 the Bloomin' Bagels business began. Owner Don Harris argues, “The recipe we have is an art." A meal that reminds you of home is something very special to find while out of town.

Main entrance Of Bloomin' Bagels

As soon as you walk in the door, a wave of warm air hits you in the face. The smell of freshly baked homemade bread fills the room. You're immediately greeted with, "Hello, welcome in," from an employee in the back of the store. The room is bright from the sun peeking in the windows creating a very welcoming space. Three employees move quickly behind the counter, trying to keep the line moving. Customers are in and out at all times of the day like a revolving door. Every worker wears a regular t-shirt reading "Bloomin' Bagels" on the top left corner. A white apron is wrapped around their waste with all hair pulled back completely out of their face. You spot wobbly grey tables directly on the right from the entrance with chairs just big enough for you to fit on. To the left sit two glass fridges holding every juice imaginable. As you continue walking through the narrow shoebox of a store your eyes meet with an enlarged menu all the way up to the ceiling. The cream cheese spreads are displayed in a showcase where customers can watch their bagels being made as if it was a show. The counters glisten where a young woman or man stand behind the register always prepared to take orders.

Display Of Cream Cheese Showcase

Side View Off Main Street

A man is sitting down at the table opening his bag of food ready to dive in. His head is so pearly it could blind you, and his beard trims the outer layer of his face. His knees are almost touching the top of the table because of how tall he is. Next to him on the floor his backpack lays with mud stains matching the ones on his shoes. In complete silence, he scarfed his food down and gave some bites to a little girl on his right. Her feet were dangling off the edge of the chair, and you could barely see the top of her head if you were just walking in. Her bright blonde hair and piercing blue eyes widened as she took a nibble out of the bagel. Cream cheese residue was left on her cheeks as her dad wiped it off giggling with a napkin. 

Full Layout Of Shop
From Main Entrance

The door opened quickly, and a young lady came rushing inside. Her frantic energy caught herself attention to the rest of the store, causing people to look up. Catching her breath, she stood behind a woman twice her age. Her long red hair got stuck in her mouth with every deep breath she took. She pulled her hand out of the pocket from her blue jeans and said in a frantic tone, “Picking up please." As she stood in the corner of the room her foot tapped rapidly on the floor, while picking up her phone every fifteen seconds to check the time. She fixed her half-zipped backpack as her order was called and quickly exited the store.

In line an elderly woman waits with long, silver-like hair just above her waist. She fidgets with her hair, trying to unstick the strands sticking to the lip gloss on her face. Her eyes are dropping as she locks eyes with the worker behind the counter.

Mackenzie goes up to the register and asks,"Good morning, how are you?" no differently from any other employee.

The woman pauses, taking her time, and eventually replies, "I'm doing well, thank you. How is your day going?" Fidgeting through her purse, she takes her wallet out, so she is prepared to pay.

"Great! Thank you. What can I get for you?" Mackenzie asks while fixing her apron and turning on the register.

The woman smiles and proceeds to ask, "Can I please get a bacon, egg, and cheese on a toasted everything bagel, as well as a chocolate chip bagel toasted with cream cheese?" While continuing to ramble on about how these are her two favorite items on the menu.

"Of course! Yes, those are both our most popular items," Mackenzie answered while laughing. She continues, "Can I get anything else for you today?" as she engages with the customer.

"Nope! That should do it for today. Thank you!" the older woman says as she walks away.

According to Mackenzie, a fourth-year employee, and Don Harris, the owner, a classic bacon, egg, and cheese and a bagel with cream cheese are the two main best sellers. All the breakfast sandwiches are made on the grill. Nothing is pre-made or put in a microwave. They use boar's head meats and farm fresh eggs making customers love the cozy comfort feeling you get when biting into the sandwich. The most popular spread is the chocolate chip cream cheese. People rave about the perfect amount of sweetness. The creamy consistency with the perfect crunch that explodes with a chocolaty flavor.

Top Picture: Bacon, egg, and cheese on an everything bagel
Bottom Picture: Chocolate chip bagel with chocolate chip cream cheese

Don Harris is a middle-aged man who has masterminded running a bagel business. He stands around six feet tall but technically five foot ten because he hunches down. His hair is brunette turning grey but is covered with a blue baseball hat. He's wearing a worn-out grey t-shirt with black basketball shorts going past his knees and regular new balance dad shoes. Don has been in the bagel industry since college all starting in northern New Jersey. He started working for a family to help run their tiny local business and a couple of years later moved up to management positions. Running the stores took time and commitment but was something he truly fell in love with. The youngest son offered him the chance to move to Pennsylvania to expand their business and see how far it could go. Don took this opportunity and never looked back. He describes this moment and notes, "I took this opportunity as a dream come true. I loved working in a business atmosphere. The environment made me super involved where I began to love the idea of seeing how far it could grow," while nodding his head up and down and from side to side.

Don Harris- Bloomin' Bagels Owner

He came up with the grand idea to open a shop of his own. Don expresses, “It was a learning experience to say the least," while looking down at the table. He talks in a mumble way chopping up his sentences never finishing the entirety of his words. They bought the building and completely renovated the whole thing. Don explains, “It was a real dump, so we knocked it to the ground and redid it," shaking his head from side to side again. The biggest challenge with the whole process was finally building the store. He raises his eyebrows and reaches his hands out as if he was inviting you somewhere muttering, "I was young, taking a big risk and putting a lot on the line. I wasn’t a guy who had 900 businesses where I had the money to make it or fail. This was like if you didn’t make it, you're in big trouble.” He confidently reinforced that he knew this business and what it had to offer. Don's confidence radiates off him. He repetitively rambles on about how much his business means to him and made sure to mention that every person who does business with him or who is a manager of a store all have been an employee first. When the conversation is over, he brings up something different, so he has an excuse to talk about again.

He notes that the process of how you make the bagels is the most important thing. Anyone can get the recipe but how you prepare and bake the bagels is what makes it so special. The recipe is passed down by three generations from the Bronx of New York. Don harshly states, “This is the recipe you need,” while pointing his finger on the table. He continues, “The recipe we have is an art,” in a firm tone. He elaborates on his business about how serious he cares about customer service mentioning, "Sure you can't make everyone happy but the bottom line is if you can make 95% of them happy and they comment that it's really good then you're doing something right," still stuttering to get his words out. He expresses how much the employees go above and beyond to keep this place running. Frequent customers order and before they leave rant about how great the customer service is. The staff members work hard to keep the quality and service good by having multiple team meetings to fix any problems that occur.

As don continues to ramble, he mentions a recent interaction with some customers. Less than a year ago they revamped certain areas of the shop and an older couple came up to Don while he was fixing a shelf to comment on how much they loved it there. The couple are both retired and like to travel for fun going places all over the country. Specifically they complimented how much they love the shop. Don is smiling excited to continue with the story and states, "The couple said there was not another place like that in the entire country," making sure to repeat that twice.

For locals, Bloomin' Bagels is more than an average bagel shop. It is a place that provides comfort. From the moment you walk in, to the time you walk out hearing someone shout, “Have a great day," gives you a sense of belonging. Today, it is hard to find a place that feels like home, but luckily for the town of Bloomsburg, Bloomin' Bagels has taken that role.

Visit them here!

Final Jeopardy

Prize table

The crisp night air bites your cheeks at 7:45pm as you walk into Bakeless Center room 107. The energy is exciting; members sit in the classroom chairs waiting for everyone else to arrive. Today is one of the many game nights the Bloomsburg University Manga and Anime Club will participate in. President Seth Kamienski walks into the room and great everyone who has shown up so far. He is dressed is casual clothes with a flannel tied around his waist.

Seths has been a member at the club for 3 years. "I just really enjoyed the club," he exclaims. When he became president, there were things he wants to improve for the club. "The past couple years we've had trouble keeping people to stick with the club." His solution to this is to create new and dynamic activates during the first couple meetings and throughout the year for everyone to participate in. 

The club is open to anyone who wants to come from the University or the public. Every couple meetings, a member named Bob will show up; he is someone from the Bloomsburg community who enjoys anime and having a safe environment to express that enjoyment. He is also in charge of running the groups Discord channel; this is used to communicate any change in schedule and connect current members to members of the past. This club has been around since 1999 and has always been a space for people to share their love for anime and Japanese media.

More members than usual show up today, 16 people wait patiently as prizes are set up in the front of the room. The prizes include a ramen bowl, a Funko Pop figure, some stickers, and various manga waiting to be won. A light and fun vibe fills the room; members laugh as Seth messes up the Jeopardy game for the 5th time and he huffs in response.

Once everyone arrives, Seth stands at the podium to explain the rules. This Jeopardy game has five categories and 6 levels, each level being worth 100 more points than the last. The categories include anime openings, top 10 saddest anime deaths, manga covers, (anime) gangs, badly described anime, and weapons: snipers. Each team, composed of 3-4 people, has two guesses within 60 seconds to try and get the right answer. If they aren't able to guess or run out of time, the question is given up and available for anyone to try their hand at.

Jeopardy categories

As the game begins, top 10 saddest anime deaths for 300 is chosen. As the character appears on the screen, groans can be heard from everyone across the room. The character shown is Sasha from a series called Attack on Titan. She was a beloved character in the show and her death shocked everyone watching. It's a sore spot for almost every anime fan who has watched the show to completion.

The team up to bat glance at each other and one member slowly raises his hand, "Sasha from Attack on Titan," he sighs out.

"Correct!" Seth replies, he adds 300 points to their total score.

Most of the answers are quite clear, but for some of them, Seth sends the members through a loop. Manga covers for 600 is chosen and everyone is expecting the worst. Their fears are realized as a cover comes onto the screen that no one has heard of before. They throw their hands up and scoff, glaring inquisitively at the projector.

"It's another Seth-ism," a member next to me laughs. Seth-ism is a term he coined and uses whenever someone puts up an anime or manga they know is very niche. After many fights and laughs, the game comes to a close. First place is given to Team 1 by a landslide and they jump to celebrate. The members go to the table in the middle and chose their prizes. One girl takes the Naruto themed game in the corner, and another takes the ramen bowl everyone else was gunning for. 

The group doesn't always do game nights, most Monday and Thursday nights are general meetings where when you walk in, you'll be asked if you want to "put anything up". This is in reference to the anime that will be voted in and chosen to be viewed for the duration of the meeting. Once 5-10 shows have been recommended, a member from the clubs' board will pull up the trailers and show them one after another. Finally, the voting commences; everyone can vote on however many things they want until the last and definitive round. After all the rounds, one anime remains. This will be what the members watch for the remaining 2 hours of the meeting. The club usually gets through 4-5 episodes depending on the length.

Despite being around for almost 30 years, this club has stayed somewhere where people, no matter their prior knowledge, can come to watch anime and enjoy the company of others.

Fed with Love

The Entrance to the Food Pantry

 

Speedy Service

 "Jeff! We need more bread and miscellaneous vegetables" shouts Lin, one of the lead volunteers behind the line at the Bloomsburg Food Cupboard. Jeff shuffles back through the door and into the storage area, returning a few minutes later.

"Here you are" he grunts, carrying two heavy boxes full of food.

"Perfect, thank you" Lin answers as she takes the boxes and puts them on the table.

"You'rrrre welcome" Jeff replies sarcastically, then saunters back inside to organize more items to keep the line moving smoothly.

The Parking Lot in Front

While the cars might be around the parking lot and almost into the street, the volunteers at Bloomsburg Food Cupboard haven't even broken a sweat. Their smiles still beam, and the laughs keep going. The genius car waiting system, created out of necessity mid-Covid when people could no longer enter the building, functions like a well-oiled machine. It gets orders filled for the clients within a few minutes of their arrival while still providing ample time to foster a deep personal connection. Relationships and efficient service make the foundation of the food pantry.

Trust the Process

Serving hundreds of families with tender love and care takes a lot of behind-the-scenes preparation. Six board members lead the Food Cupboard along with many other paid employees and a long list of volunteers. Executives on the team hold bimonthly meetings to discuss events, draft needs, and seek out donators. They direct people to collect from businesses and local farms. Collections can range vastly depending on the donor. Restaurants like KFC, Olive Garden, and Blooming Bagels often donate the extra preservable meals that didn't get sold. Farmers in the area give their extra produce and sometimes grow food specifically for the Cupboard. The hauls come together on Fridays, and are bagged, dated and stored in the proper locations. Newer donations go to the back of the fridge so that older stuff can get used first. Local farmers take any food past its expiration date and use it to feed their pigs. The fresh inventory in stock creates a list for each week. Proteins at the top, then groceries, and lastly other items like breads, eggs, and snacks. When the volunteers show up on Tuesdays and Sundays, they work by this list to know what items to serve and in what order. Figures b and c below, show the list and then how the tables would be set up to match it. 

(Figure B The List which becomes...)

(Figure C The "Shopping" line)

 

Setting Up

The volunteers usually trickle in an hour or so before the actual service time. They are an odd bunch of people from all walks of life; many college students, churchgoers, and retirees join and serve for years. Depending on need and time of their arrival, volunteers complete many smaller tasks prior to starting. The clanky aluminum tables need to be rolled out, locked in place, and have crates and colored boxes set on them to hold individual items. Parking attendants must mark out a route in the lot so that the cars can make a wide loop that doesn't snake over itself. The iPad registration system gets booted up and put at the rolling blue desk cabinet under the canopy. This system helps volunteers keep track of who comes, the amount of people fed, and how many cars were served each day. By their estimates, the Food Cupboard says that they feed around 350 families each month, giving about $50-60 worth of food out to each.

Go Time

D. A full box of food

The line is usually full stocked just before opening. This gives the volunteers a moment to decide or have decided for them where they need to serve. They can take on a variety of roles: some people take orders from the car, others fill the bags, stand behind the line to keep it full, or on the busiest days, a few will stay inside to fill new boxes for the crates. When each person has a post to stand at, the attendants in high visibility vests will start weaving through the cars to take orders. They ask for the name, number of people in the family, and what items on the checklist they would like. They then pin the lists to a clothesline for the next part of the system. The shoppers grab cardboard boxes, paper bags, or use the clients' bags if they supplied some. They read down the checklist and fill the box with food (Figure D) proportionate to the members in the family. As they go through the line rustling in paper bags and inspecting the fruit, they crack a joke with the people behind the table. They might even sing along to the 80's radio blasting on the speaker or share a recipe they learned that uses some of the items they're picking up. As soon as the box fills up, Amy, a hardworking mom and longstanding volunteer, takes them to the car and sends them on their way, but not before she asks how their week has been. 

Relationship Goals

Community relationships make the Cupboard special. Every volunteer strives to welcome and get to know the people who depend on them for food. One of many frequent returners, Foster, arrived late on Sunday. He ran in with his dad bod looking very distressed and out of breath. Lin noticed how flustered he was and checked in on him.

Lin (right) and her son Chris

She calmy asked "how are you doing"

Foster replied hurriedly, mumbling his words "Other than running like hell to get here because I forgot what time it was, I'm doing alright. At least the rain is letting up"

"Yeah, that's true" Lin agreed. Before she handed him his bags full of food, she gave him the choice of a salty or sweet snack.

"We have Oreos, ritz crackers, plantain chips, and gouda flavored pretzels"

"I saw you had candy apples earlier... " Foster muttered

"Oh, did you want some" Lin replied in her calm grandmother voice that makes everyone feel at home.

"Not covered in peanuts unless you want to see me break out in hives"

Lin chuckled at his sarcastic remark and wished him a good rest of his day. Lin remarked later how "the mission is to help people" but that "she enjoys the social aspect that it gives." She delights in the difference she makes in someone's week even if she's the only person they talk to. Many of their clients, especially within the older population don't leave their houses much from week to week. Seeing a smiling face and someone to tell their story to what keeps people coming back. When a volunteer cracks a friendly joke, it echoes you are welcome here, we want to feed you, we want to hear you. Chris, a volunteer of at least ten years by his reckon, remarked how he'd often get his ear talked off in line. "The people always have some great stories, .. but we had to keep them moving" The benefit of having so many volunteers and such a positive environment enables service like that. People hunger for food, but also for community. The Bloomsburg Food Cupboards feeds more than just empty stomachs, they fill hearts with the love they needed, perhaps just as much as a meal.

A Post Blog Invitation

     Bloomsburg Food Cupboard isn't an exclusive club to volunteers. They need people to help on Sundays, Tuesdays, and Fridays. To sign up, it's as easy as going to Bloomsburg Food Cupboard - Volunteer and following the instructions to select a time and date that works for you.

Bloomsburg Food Cupboard Building

A Slice of Something Bigger

McVeytown OIP

       When you first walk into a pizza shop, you probably expect to find fresh pizza of all types, perfectly browned strombolis, a strong aroma of fresh baked bread, and the usual loud, busy, and overwhelming atmosphere. However, in McVeytown, the small, decorated pizza shop that sits just on the corner of the square, tucked away in the middle of town, has grown to be so much more than a quick and easy place to grab a delicious meal. When you first enter the restaurant, you immediately notice the limited seating. Only six booths, three on each side of the room, take up the space in the main dining area, with "little Italy" in the back room only including one booth and one six-person table. Every seat is covered in the same dark red leather at each table. On one wall, silly frames of dogs surfing hang on either side of a "pizza encyclopedia" poster that includes every type of pizza you could think of. The other wall consists of a variety of pizza peels (wooden trays used to take pizza out of the ovens) appearing as a unique accent wall, quite fitting for a pizza shop. Since it opened in 1985, it has gone through four different owners, currently owned by Sheri Luft, ever since 2022. It has become a place where people feel welcomed, supported, and cared for. Through the way they treat their customers and give back to the community, the McVeytown OIP has shown that sometimes the biggest impact can come from the smallest places. 

Popular Dining Spot "Little Italy" 

    The biggest parts of what makes the shop more than just a restaurant are the people behind the counter. They're the ones that interact with each customer, cook whatever meal they desire, and make everything happen. For Yvonne, a waitress at the OIP for the past three years, waitressing means so much more than simply taking orders and bringing people their food. Yvonne shares, "I love my job because it's more than just taking care of customers' every need and serving them food, but more so because I get to know them and make some new friends." Each day, she comes in with her blonde hair in her everyday bun with a little clip at the bottom holding up her baby hairs, and her usual jean shorts, "peace love pizza" shirt, her red zip up for when she's cold, and her fun choice of sneakers for the day. Today it happens to be a pair of blue, pink, and yellow Onclouds. Each day she comes excited to see familiar faces and even meet new ones. "It's nice to know that people feel comfortable coming and sitting down at our establishment," joyfully exclaims Yvonne. 

Chris

    That same care can be seen in the kitchen. Chris has been a cook at the OIP for thirty-seven years but has also taken part in owning the shop from 2005 until 2022, when she sold it to the current owner, Sheri. Chris comes into work every day with her strawberry blonde hair with her straight bangs in a high ponytail. She may always come in complaining about having to work but really, she loves cooking for her customers. Today she wears jeans and her grey OIP shirt with the quote, "So... do you want it or not," from a time she happened to say that to a customer on the phone during a rush. Chris quickly becomes snippy during rushes, which may be why most people view her as the least friendly, but really, Chris is a big teddy bear. Chris says, "In my thirty-seven years I've gone from making subs, to working on the grill, to making pizzas, and back to working on the grill, where I am now." Chris has been at the OIP for so long and has watched so many things change such as prices, menu items, people, and even her own position. However, Chris' favorite menu item to make has never changed. "My favorite thing to make has always been either a regular Italian sub or just a turkey sub," Chris gladly admitted. Whether Yvonne appears to be talking with customers or Chris is preparing food in the kitchen, both help build an understanding of how the employees help create the welcoming atmosphere.

A Cold Turkey Sub

    For some customers, the welcoming environment means even more. For one regular customer with autism, the kindness of the employees has become a familiar part of each visit. He returns nearly every day (maybe even twice a day), sometimes to just simply sit inside the comfort of the OIP. He comes into the OIP just like any normal day with a big smile on his face, holding his binder of train pictures, and his stuffed animal. 

    Before he even reaches the counter, Yvonne shouts, "What can I get for you today?" 

    He quickly responds, "Can I get my special?" His special isn't a true menu item but rather something that Chris put together just for him and now everyone seems to know what his special includes. It consists of a plain burger in a metal to-go container with a smiley face made of ketchup and shredded lettuce for hair. 

    Yvonne then asks him, "Did you want a root beer also," knowing that he normally gets one even if he didn't mention it when he ordered. 

    While he waits for his special to be brought out, he asks each customer that comes in if they'd like to pet his stuffed animal, and they almost always do. Sometimes when he asks her during a slow moment, Yvonne will sit at the table with him and watch his presentation of train pictures in his binder. Each of these things bring this customer joy, and maybe that's what constantly keeps him coming back. 

Backpack Setup Along the Window

    The OIP's care doesn't just mean serving people food whenever they come in. It also means supporting the people in the community that may need a little extra help. Each year, the OIP sets backpacks, loaded with school supplies, along the big window up front. These backpacks are free and available to whoever may need them. 

    A customer enters the door seeming rather ashamed, asks, "Are your backpacks still available?" 

    "Yes, there are some up there lined up against the window," Yvonne describes. 

    The customer replies with "Is it okay if I take three?" 

    Yvonne gives an assuring nod, and the customer thanks her very appreciatively. 

    Giving away backpacks when back-to-school time comes around again may seem silly to some people, but for families who need them, it can make a real difference. 

    At the end of the day, the McVeytown OIP is very much so still a pizza shop. People come in for a meal with their family, friends, or maybe even sometimes themselves, but the OIP's goal is something more than that. They hope that each customer leaves with a familiar face, a kind interaction, or even just the feeling that someone else cares about them. The McVeytown OIP is more than just serving pizza. They constantly strive to serve kindness, as well. 

    

Lifelong Learners

    Depending on where people live, they have different expectations of what a vet clinic should look like. Whether it's a big city where you wait for your appointment in your car with a little black square that buzzes like a restaurant, or you're in the country and your vet travels out of a truck with all the medicine and supplies needed in the back. There's one thing that's at the basis of a practice that most people agree on: What knowledge should a veterinarian have to treat my pet? There's a baseline standard for every occupation out there, a chef knows how to cook, a teacher knows their subject, and a janitor knows how to sweep. All a vet needs to know is veterinary medicine and animals, right? How do you feel about a team that goes above and beyond? 

  "What do I always say? We're lifelong learners. We learn something new every day." That's Dr. Amy Phillips, Owner and Medical Coordinator of Wolf Run Vet Clinic's, "key philosophy." From starting college to now owning and operating her own business, she stressed the importance of learning something new every day. This theology then trickles down into each level of her employment in the clinic. 

    Each veterinarian under Wolf Run's employment works hand-in-hand with Dr. Amy in both surgery and appointments for a whole year before taking any patient alone. "Being a good doctor, you're continually learning. From other resources and other people," Dr. Amy explained, the whistle in her voice prominent as her passion for the subject increases. Her smile lights up her plump, rosy cheeks. Her short, red hair bounces as she went on to explain how she didn't have a good mentor fresh out of college, and she wanted to do better for her own employees. The whole staffs continues to learn daily including doctors, technicians, receptionists, and veterinary assistants. There are four levels to their technician descriptions letting everyone know the abilities of each technician. Whether they're certified to anesthetize a dog or not is in the description of a level four technician such as Missy McKinley, the Head Surgery Technician. 

Front parking lot of Wolf Run Vet Clinic

    Arriving at Wolf Run Vet Clinic these days, you see the brown building with tall windows, the sun shining on the paw-printed asphalt parking lot, and into the spacious lobby. There's hardly a moment that passes without a dog barking inside. From yips to howls, the lobby fills with pets being seen for various reasons. You wouldn't have thought the business would grow so much in just 10 years. Or even that this building is only 5 years old. But it does make you wonder, just how Dr. Amy Phillips pulled it off. "...I never wanted to own my own business." Dr. Amy laughed lightly, "I always loved the people and the pets, but never did I love my situation..." 

    Growing from a single exam room, it is no longer in a rustic yellow building. Wolf Run now has three buildings in total, to also incorporate a boarding and grooming facility. Contrasting the original building, the current clinic has twelve exam rooms. Allowing multiple of their seven doctors to take appointments simultaneously throughout the day. Along with learning what pets need medically, it's important as a business to know what people need. Dr. Amy and her husband, Josh Phillips, make it a priority to have everything. 

   Barking amplifies through the front doors as a leash wraps around a walker. A receptionist rushes to hold the door open for a lady; her grey curls as shiny as the silver walker in her hands. A chocolate lab follows her in languid and patient for his owner.

    “Who is this good boy you have with you?” The receptionist asks moving around the lady to get back behind her computer to check the duo in.

    “This is Hank, Kim should’ve called that he was ready.” The lady’s voice shook like a leaf in the reply, as an equally shaky hand comes up to grab a bone from the glass jar on the reception desk for Hank as he sits and pants at her leg. “He’s been a good boy today,” the lady goes on to praise, “This is his second appointment today.”

    “Yes, I do see here Hank had a grooming appointment this morning,” The receptionist’s face lit up as she responded, checking them in on the computer and grabbing their bright blue appointment paper. “Can we get this handsome boy on the scale before we take him back to see Dr. Nate?” The question sounds less routine out of her mouth with the compliment. 

    Sometimes, Wolf Run can accommodate for appointments. This allows less hassle for clients. The interaction between Hank's owner and the receptionist shows that Wolf Run can book appointments back-to-back. Kim Sunderland, the Head of the Grooming department, makes sure all the pets her and her groomers see are up to date on vaccines, or can even update their vaccines while over at grooming. That's only if the vaccines aren't overdue, so every pet can stay safe and healthy. 

    What's the best way to know what the clients want? Know the clients. Even for a new, fancy building, Wolf Run still has that small town vibe. From knowing faces to asking about vacations, it's important to know the people of the pets that are being cared for. Dr. Amy shares this importance, "I didn't turn anyone away. If you needed help, I would help you. No matter what time it was; where you lived; or who your regular vet was." These long hours and commitment to the people and business helped forge the practice into what it is today.   

Cats that stay for a few hours get a kennel in the back.  

    Off to the side of the main dog lobby, there is a secondary lobby that houses three exam rooms and a dark, wooden desk of its own. This is what Wolf Run calls their cat lobby. Katie's rosy cheeks match her ginger braids as she types away at the computer. Her smile brightens when she looks up to see a lady lug in her usual blue and grey carrier. 

    "Who do you have today, Pat?" Katie's voice rings out over the phone's incessant shriek next to her. The tall lady set down the carrier with a heavy sigh. She has the look of someone who knows exactly what she's doing. 

    "I have two kiddos here," She looks down at the carrier that now has rustling and meowing coming from inside. "Thanks for fitting me in so quickly again. I think I talked to Jen."

    Pat Dershem is known for catching local cats and booking last minute appointments. Whether it's these boys with goopy eyes and a skinny frame, or it's to see if they have a surgery spot open for a last-minute spay or neuter. Her commitment to caring for pets as much as Wolf Run makes her a gold star client in the eyes of some of the employees. 

    Even with everything they've already done, Wolf Run continues to grow. They're adding new receptionists, assistants, and even veterinarians to their staff. "We're always changing our protocols and treatment strategies on the newest science. I mean, I think young doctors in general encourage me." Dr. Amy chirped. Keeping up with current medicine, technology, and resources is something Wolf Run Vet Clinic has been always looking forward to. They are now partnered with Western Veterinary Partnership, abbreviated as WVP. Dr. Amy is still the owner, but WVP can provide resources for further learning and behind the scenes support like social media and HR. This allows the staff to focus on the clients and pets. 

    After celebrating 35 years of establishment, the growth of Wolf Run Vet Clinic is phenomenal. "As information evolves, we evolve with it." Keeping Dr. Amy's words in mind, and her growing business, staff, and customer base, Wolf Run Vet Clinic is a star facility in the Muncy community.