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.