It wont be long before driv-

ers on the Carlisle Pike will be

able to pick up grande javas and
crispy tacos in the same shopping
center.
Two popular
chains Chipotle
Mexican Grill and
Starbucks are
en route to the
new Trindle Run
Center in Silver
Spring Twp.
The two restaurants
will open at the end of this year,
said Joe Spagnola of LMS Com-
mercial Real Estate.
The shopping center sits next
to Lawrence Chevrolet and across
the street from the Silver Springs
Square, which hous-
es Wegmans and
Target. Trindle
Run Center also
is slated to have
a PetValu
store, and there
are several spac-
es available for
lease including a 7,000-square-
foot pad, Spagnola said.
A passage to Sicily
Anthony Fiorello has brought
a little bit of Sicily to Mechanics-
burg.
Fiorellos Italian Bistro opened
in July at 600 E. Simpson St. in
what for a short time was the
home of another Italian restau-
rant, Bistro 600.
You dont have to go to Sicily
to have Italian food, he said.
The Brooklyn-born Fiorello,
who grew up in Sicily, has built
an expansive menu covering
hand-tossed pizzas, stromboli,
fried calamari, panini sandwich-
es, veal parmesan, lobster ravioli
and mussels.
Pizza choic-
es number at
about one
dozen and
range from
Bufalo
chicken to
steak, shrimp,
taco and
primavera. The
bistro also sells
New York-style, white pizza and
Sicilian.
The pies in Fiorellos words
are created with a taste
nobody else has. The secret,
though, is not the handmade
dough or the sauce.
Its in my hands, he said.
Fiorello and his wife, Enza, have
owned seven pizza shops, includ-
ing Palermo Pizzeria in Hummel-
stown and ones in Hershey, Mount
Union and Allentown.
Philly Steak
and Shake opens
Carrabbas open
during renovation
Teds to relocate
Page B2
When I was a kid, we had four
kinds of vegetables: potatoes, corn,
iceberg lettuce and things from a
can.
Things from a can were mostly
peas and green beans. The green
beans were more gray than green,
and the peas cooked into a heap of
mushy pebbles that we smooshed to
paste with the back of our forks.
Sometimes, a spongy chunk of
blanched carrot showed up in a
bowl of soup. On Thanksgiving and
Christmas, my mother served sweet
potatoes covered in marshmallows.
We did not, as nutritionists now
advocate, eat the rainbow.
I dont blame my mother for the
lack of dark, leafy greens in our diet
or for covering our deep-orange nu-
trients in melted campre treats.
My mother cooked the family
meals, but she had a tough audience.
It was the 1970s in coal region Penn-
sylvania, and unfamiliar produce,
in general, was scrutinized. Swiss
chard and Brussels sprouts were
identied as international villains.
Our garden salads were chopped,
pickled in a jar and called chow
chow. No one was ying avocados
to the local Acme. We had man-
goes, but only because thats what
my grandmother called green bell
peppers.
Thirty years later, my lunch this
afternoon was a mixed green salad
with avocado and cucumber. I chose
the avocado with a loving squeeze at
the local supermarket. The greens
and cucumber arrived in my weekly
box of organic produce.
Ive come a long way from being a
veggie-phobe.
It started slowly. At rst, I substi-
tuted romaine lettuce, which has a
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LIVING
PENNLIVE.COM/LIVING TUESDAY, AUGUST 12, 2014 B1
Find ways to incorporate more vegetables yes, even kale
JOSETTE PLANK
SUE GLEITER
sgleiter@pennlive.com
Grab a cup
of joe and
a taco all
in one trip
FLICKR.COM, djjewelz
Learn to eat the rainbow by trying many new fruits and
vegetables. Columnist Josette Plank learned to like veggies
slowly, sneaking them in here and there. Please see PLANK on Back Page
Please see WORD on Page B2
By Sue Gleiter | sgleiter@pennlive.com
I
ce cream is going extreme.
l
Sure, vanilla reigns as the most popular
avor. But thats not stopping ice cream makers from pumping out
some innovative avors.
l
Tese days, its all about concocting ice
cream out of nontraditional ingredients, from goat cheese or herbs to
spices and beer.
l
Here are ve ice cream places in the midstate scoop-
ing out some crazy avors:
Urban Churn
Harrisburg
Tis microcreamery is pumping out custom-avored ice
creams. Take the Chocolate Covered Sanson, a chocolate-covered,
bacon whiskey, or a chocolate Guinness ice cream. Owner Adam
Brackbill is the mastermind behind Urban Churn.
Te inspiration for the ice cream start-up stems from Brackbills
Juniata County family, who often makes homemade ice cream for
family functions. He makes the ice cream six-quarts at a time in
electric churns using all-natural and organic ingredients.
Right now, you can get scoops of Urban Churn ice cream for
$3.50 a cup at Midtown Cinema in Harrisburg or punch in your
custom orders online at urbanchurn.com. Soon Brackbill plans to
launch a monthly delivery service directly to customers doors.
Chill Glorious Ice Cream
16 S. Rosanna St., Hummelstown; 717-298-6175
Its hours are limited mostly Saturday afternoons
but Studio Chill regulars know when to pay a visit to
stock up on the organic and all-natural ice cream.
Te 3-year-old artisan ice cream company headed by
David Eberwein of Hershey recently opened a storefront
in Hummelstown. Te ice cream is sold in 6-ounce cups
in avors such as Pumpkin Chai, Wild Lime Watermelon
and Strawberry Jewel Buttermilk.
Chill ice cream is made on-premises in small batches.
Te ingredients, everything from the milk sourced from
a dairy in Farmington, Maine, to the brown eggs from
Paul Sauder Eggs in Lititz, are organic.
Te shop also sells milkshakes, frozen mint lemon-
ade and Space Cakes, which are two cookies sand-
wiched with Madagascar vanilla ice cream.
Check Chills Facebook page for hours of operation.
Find more midstate
ice cream shops, Page B2
PHOTOS BY SUE GLEITER, PennLive
INSIDE