Pennsylvania Dutch cooking gets an advocate in chef who makes scrapple appetizer, hog maw sauce

"Little develops menus with new twists on Pennsylvania Dutch cuisine. He adheres to a simple philosophy — whatever produce is plentiful, makes the plate. One week diners might find a roasted cauliflower dish on the menu, the next week a carrot salad."  This article by Sue Gleiter may be read in its entirety at PennLive.

Lebanon Valley College analyzing Colonial-era Deitsch/German documents

From the Hexenkunst Yahoo Group:

Students are assisting the Lebanon Valley Historical Society in translating and archiving documents from the colonial era written by the early German and Swiss settlers in Pennsylvania, many of which were written in dialects and scripts of German which are no longer used. WGAL has a report on the students's work, the video of which can be viewed here.

Get Your Herbal On

Professor of food studies William Woys Weaver lectures on Pennsylvania Dutch herbal remedies as presented in the 18th century work, Sauer's Herbal Cures, America's First Book of Botanic Healing. Full article may be read at the West Chester Patch.

Scherenschnitte

"Pennsylvania Dutch poet and folk artist Peter V. Fritsch opens his new book, "Pennsylvania Dutch Halloween Scherenschnitte," with an autobiographical ode about a dedicated paper cutter....Scherenschnitte, which means scissors cutting in German, is the age-old art of cutting paper into intricate designs." Read the full article at Reading Eagle.