In 2020, Rivers of Steel Arts launched the Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this blog highlights an artist each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

Artist Doug Lopretto

About Douglas A. Lopretto Jr.

We are excited to close our 2020 artist features with the work of someone close to home, artist Doug Lopretto.  Recently relocated to Homestead Borough, Doug has committed himself to the local creative community through his work as a tattoo artist, musician, and through numerous volunteer endeavors.  During a challenging year when it would have been easy to take a seat on the sidelines, Lopretto has helped re-ignite a spark in the borough’s Steel Valley Arts Council while also investing himself and his business in downtown Homestead.  Rivers of Steel is grateful for his steadfast partnership locally on projects like the Homestead Streetside Gallery and First Fridays programming.  As we turn the page on 2020, all of us at Rivers of Steel look forward to working together with dedicated artists, like Doug Lopretto and so many others, to bring exciting creative experiences to the Mon Valley Creative Corridor.    

A Message from Doug

About My Work

My tattooing comes from an American Traditional and Neo Traditional background. I focus on clean lines and bold tattoos that last a lifetime. I started in Erie after receiving my bachelor’s degree in media arts from Edinboro University then found my home in the body modification industry and also as a musician. My music has been called folk punk, dirty blues, and the ever constant “you sound like Tom Waits.” I keep it simple—my guitar, snapping fingers, foot stomps, and an a cappella or two. With all my art though my main focus is and always be the art created through solidarity and the energy transferred in the process. I always say “art is the action of, versus the finished project.” Plus the two most driving forces are my friends and my love for the working class.

My Home & Shop

Originally from Perryopolis, I currently live in West Homestead and my business, Kindness Solidarity Design is in Homestead. KSD & the Radio Room are located next to the Homestead Gray’s Bridge in the same location that was once home to the radio station WHOD, later known as WAMO. While we are still in the process of opening up, it will soon be an art space consisting of private, appointment-only tattooing where we will focus on quality over quantity. We aim to make the experience a more personal one. Separate from the tattoo side is the Radio Room where we pay tribute to Porky Chedwick, Mary “Dee” Dudley, Bill Powell, Glorian Inez Briskey, the Battle of Homestead 1892, and the power of radio; a mural that sits at the back of our stage where we hope to host as many “live” local talents as possible. The location will also function as a local art gallery, learning space, and organizing venue for local charities and nonprofits. It’s a dream for sure, but it’s my representation of what it felt like moving to Homestead. Here, the people are friendly, the small businesses treat you like family, and together we rise. Kyle Rybak and I are running this space with a basic universal motto, “there is no succeeding in this unless we all do.” We aim to do the most good with the time and space we’ve been given. The Steel Valley has so much history, love , and enduring strength. It’s an honor to call this place home.

Find Me Online

Instagram: @Ironlung80 and @ksd.412

Facebook Profiles: Douglas Lopretto, Douglas & the Iron Lung, and KSD & the Radio Room

Three young women dressed for the Serbian Pembe dance. Image courtesy of The Tamburitzans.

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Serbian (and Italian!)

Tamburitzan Alumni

The Tamburitzans are a treasured folk ensemble that performs the live music and traditional dances of cultures from around the globe—all while calling Pittsburgh home. Founded in 1937 at Duquesne University, the ensemble takes its name from the tamburitza (or tamburica) family of stringed folk instruments that give traditional Eastern European music its distinctive sound. Today the Tamburitzans are an independent nonprofit organization open to Pittsburgh-based university students, and they are the longest-running multicultural song and dance company in the United States. They have traveled nationally and internationally to perform between 50 and 60 shows annually, showcasing an ever-expanding collection of ethnic songs and dance in authentic costumes. The Eastern European roots of the ensemble remain, and are complemented by Spanish, Bollywood, Middle Eastern, Irish, and a variety of other cultural traditions, which the Tamburitzans take care to represent respectfully.

The organization had been based in Uptown since the 1960s—the colorful, mosaic-like display of dancers and musicians on the rounded corner of their building is a recognizable landmark to those who travel on Boulevard of the Allies. While the COVID-19 pandemic has meant that the Tamburitzans’ 84^th season has unfortunately had to be cancelled, the ensemble made a big move this year to a new headquarters in the former social hall of Holy Ghost Byzantine Catholic Church in the Northside. Their new building has the expanded space and facilities needed for rehearsals, social events, storage, technology and community events—and the façade is now emblazoned with a ring of dancers in colorful dresses.

The close-knit organization has grown in many ways over its long history, but celebrating and preserving ethnic traditions remains at its core. This mission and the experience of being a “Tammie,” as the Tamburitzans are affectionately known, has created close connections between current and former members of the ensemble. We’re glad to be able to share a collection of Christmas recipes and remembrances from active and alumni Tamburitzans which speak to their own personal heritage and traditions.

To learn more about the Tamburitzans, visit their website, call 412-224-2071, or email info@thetamburitzans.org. Follow them on social media: Facebook | Instagram | Twitter | YouTube. Find ways to support the organization by clicking here. And check out their Instagram teaser of the Tamburitzans dancing with the Carrie Blast Furnaces as a backdrop, which will be part of artist Andrea Stanislav’s upcoming installation and residency at the Mattress Factory museum.

From the kitchen of Millicent Novic

Millicent and Brad Novic

Millicent Novic, née Manolovich, performed with the Tamburitzans from 1969 to 1973. She and her husband Brad Novic met during that time when they were both Tammies, and they continue to be actively involved with the organization. Millicent and Brad’s daughter, Abbi Novic, was also a Tamburitzan, continuing their legacy.

“When asked to provide a recipe that evoked a fond memory, I immediately thought of the Christmas Eves we spent at my uncle’s farm in Monaca, PA. Every year my uncle (Bryan Savich) would invite all of his family members and friends to his farm to roast their pigs for their Christmas dinners the next day. With Tamburitzan music playing in the background, the whole day was filled with people preparing the animals by rubbing them down with plenty of garlic and salt and securing them on the spit to be placed in a large oven he had built at the far end of the party room in his house. Because the Serbian Orthodox people maintain a strict fast throughout the advent season and especially on Christmas Eve, my mother would prepare a Lenten meal for everyone to eat as they worked throughout the day. There was always a big pot of Lima Bean Potato Soup, Baccala (salted cod fried with garlic), Serbian Potato Salad made simply with onions, vinegar and oil, and Pogacha (crusty flat bread.) It was fun to listen to all the stories everyone would share, especially remembering how they all loved to eat this ‘Depression Food.’ The next day the abstinence of the fast made the first taste of pork especially delicious as you bit in and heard the crack of the salty crispy skin!

 “Those were the days my friends, we thought they’d never end… Sadly, all of my older relatives have passed away, but not before they passed on their love for family, friends and heritage.

 “In the same way, the Tamburitzans have kept the folk music of world cultures alive for over 84 years. It is through the love of those traditions that they perpetuate the rich cultural heritages of the countries they represent as a living tribute to our immigrant ancestors who came to this great nation in search of a better life. These traditions have been passed onto the next generation by awarding scholarships to the talented student-performers who are a part of the ensemble as the Tamburitzans continue to be an integral part of the fabric of Pittsburgh’s Arts community.” – Millicent Novic

Baby Lima Bean Soup

Ingredients

• 1 lb. baby lima beans, dried
• 1 cup barley
• 1 carrot
• 1 medium onion, chopped
•  1 stalk celery, chopped
• 1 clove garlic, diced
• 3 qts. water
• 4 medium potatoes, diced
• salt & pepper to taste
• 1 tsp. paprika
• 1/3 cup oil
• 2 Tbsp. flour

Instructions

Soak beans and barley separately overnight. Rinse well.

Place beans, barley and vegetables in 3 quarts of water and cook for 1 hour.

Add potatoes and cook until tender.

To make the zafrik (roux), heat oil and add flour, stirring until lightly browned. Add to soup. Simmer about 15 minutes until soup thickens.

Check for seasonings. Serve hot w/ ½ t. of vinegar added to your bowl of soup, if you like.

From the kitchen of Elaine Vucelich

Tearing the bread, photo courtesy of the Vucelich family.

This recipe is from the kitchen of Elaine Vucelich, a former administrator and business manager for the Tamburitzans. Her son, daughter, and son-in-law are all Tamburitzan alumni.

“I remember my mother baking this Cesnica (pronounced “Chesnitza”) every Christmas Eve (January 6). It is customary to abstain from meat and dairy on this day. The smell of fresh Cesnica throughout the house was hard for us kids because we knew that we couldn’t have any and that we had to wait until Christmas Day.

“Cesnica is never cut with a knife. It is customary that each member of the family breaks off a piece of the Cesnica, and the person who finds the coin in his portion will be the recipient of good fortune in the new year. I carry on this tradition still today with my children. Everyone gathers around and grabs a piece of the Cesnica with their right hand and we break it together – anxiously awaiting to see who will get the coin and good luck for the new year!” – Elaine Vucelich

Cesnica (Serbian Christmas Coin Bread)

Cesnica

Ingredients

• 1 pkg dry yeast
• ½ cup warm water
• 2 eggs beaten
• 1 tsp. salt
• 1 stick butter, softened
• 1 ½ cups warm milk
• 5 ½ cups flour
• 1 clean silver coin

Instructions

Dissolve yeast in ½ cup of warm water in a large bowl. Let sit a few minutes to activate.

Add eggs, salt, butter and milk beating well until thoroughly blended. Gradually add flour.

Knead dough until elastic like and smooth (Approx. 15 minutes). Place dough in greased bowl and turn to grease the top and bottom sides of dough. Cover with a cloth and let rise until double in size.

Punch down and knead again a few minutes. Insert the coin into the dough, shape the dough into a ball and place it on a greased round pizza pan or cookie sheet – flatten the ball. Let rise 1 hour. Bake at 350 degrees for 45-60 minutes – until golden brown.

From the kitchen of Sam and Sofia Caloiero

Sofia and Sam Caloiero

Twins Sam and Sofia Caloiero are freshmen performers with the Tamburitzans. Sam attends the Community College of Allegheny County, and Sofia attends Chatham University. When the pandemic started, they were seniors at North Hills High School. They used the extra time at home to start an educational cooking show with their dad, a producer and cameraman for WQED Multimedia. Read a Pittsburgh Post-Gazette article about that project, called “Family Style,” by clicking here, and watch their videos in WQED’s online education portal.

“For my sister and I to be Tamburitzans means embracing the culture of our family by performing traditional song and dance, and making our ancestors proud by introducing that culture to others.” – Sam Caloiero

 “This dish, ‘Arancini,’ is a common dish in Italy that our Nonna brought to America with her family, and that she now calls ‘Rice Meatballs.’ Any time that I think of Christmas at Nonna’s house I automatically think of Rice Meatballs. I am so excited to have them because we only have them on the holidays.” – Sofia Caloiero

Arancini di Riso (“Rice Meatballs”)

Nonna Caloiero, Christmas 2019

Ingredients

• 2 cups rice – arborio or carnaroli
• 4-6 cups water or unsalted chicken broth
• Saffron for color, a few pinches (tomato puree can also be added for color if desired)
• Salt and seasoning to taste
• 2 cups flour – for dredging rice meatballs
• 10 cups seasoned bread crumbs – ground very fine
• 48 oz. (1 pint) vegetable oil for frying – corn oil or canola oil will also work
• Approximately 1-2 hours for prep/cook/cleanup
• Yields about 2 dozen rice meatballs

Instructions

Cook the rice in water or chicken stock, add the saffron or tomato puree for some color.

When rice is cooked, spread out on a cookie pan to cool.

Roll rice into balls to desired size, something a bit smaller than a tennis ball is good.

Roll the rice balls across some flour, covering the entire ball.  You can add some water to flour to make a thin wet paste.  Bread crumbs will stick to that better.

(Side note, you can add a small meatball, or cube of mozzarella in center of rice meatball for fun)

Roll the rice meatball through the bread crumbs getting even coverage, and shake off any extra bread crumbs.

Fry the rice meatballs in the oil.

Enjoy eating with family and friends. You can make a side red sauce for dipping!

The process of making rice meatballs. Photo courtesy of the Caloiero family.

Caloiero dinner table, Christmas 2019.

By Angela Biederman, Chief Deckhand  |   Featured Image: Angela Biederman birdwatching on the Explorer riverboat.

Migratory Bird Sightings

While much of River of Steel’s activity has quieted down, there is still a lot happening on Pittsburgh’s three rivers.  This time of year brings many migratory birds.  Since I come to Explorer almost every day, even in the winter months, I’ve been fortunate to spot several species passing through or coming here to winter.  Some of them have been quite rare.

To start, some more common birds that migrate through Pittsburgh are the American Coot and Bufflehead.  I saw these early in the season, around mid-to-late October, some right here at Explorer’s dock.  This past month, however, has brought us some real rarities: a female Long-tailed Duck, a female Surf Scoter, and a group of three White-winged Scoters, to name a few.

First sighting of the Surf Scoter, viewed through binoculars.

I have only recently started to really take an interest in birding, and put in the time to observe and identify species.  Yet, my time spent outdoors throughout my life has made me gradually familiar with many common bird species.  In the last two-and-a-half years I’ve worked on Explorer, I’ve also been able to spend a lot of time watching and identifying waterfowl, especially since that’s a part of our educational Environmental Science on the Three Rivers program.  We were also extremely fortunate to have Bob Mulvihill,  formerly with the the National Aviary, host two guided birdwatching tours in August 2019, a program we are excited to offer again next year when the pandemic has hopefully subsided.  

The first pair of migratory birds I saw were really not a pair at all, which made them challenging to accurately identify.  I saw two diving birds, a lighter one and a darker one, and assumed they were a male and female.  However, after watching them for several hours, taking photographs, and paging through a Peterson’s field guide onboard, I reluctantly wondered if one was a female Long-tailed Duck, and the other a female Surf Scoter. Close up, the plumage and bills of these ducks were quite different.  It didn’t seem probable that they were two female birds—of a separate species, no less—and neither species was one I’d seen before.  

A Long-tailed Duck.

Still not entirely sure of what I’d seen, I consulted Captain Ryan O’Rourke, who has much more experience when it comes to birding.  He has been birdwatching from Explorer for over a decade, and even compiled a book on Birds of the Three Rivers.  He was able to identify the Surf Scoter almost immediately, and has seen a pair in years past.  It was with his input, and the help of some assuring bird identification apps, that we were able to also identify the Long-tailed Duck. This was a species even Ryan had never seen.

That “pair” was spotted on November 12th, and that was the first and only time I saw the Long-tailed Duck.  The Surf Scoter, on the other hand, hung around for a while.  I saw her on four other occasions: twice before Thanksgiving, and two times after.  The Surf Scoter was seen foraging all around the head of the Ohio River near Point State Park, near the boat launch under Heinz Stadium, in the middle of the channel off Explorer’s starboard side, and off the stern of the boat near the West End Bridge.  Admittedly, I became quite fond of this bird, and would get a little jolt of excitement whenever I would see her.  (I even nicknamed her Melani P, after her scientific name Melanitta perspicillata.  I also lost track of many hours throughout the days watching her.)  I did some research on this particular species: they breed across the northern part of the continent, on rivers and lakes in boreal forest that border the tundra, and winter further south along the Pacific and Atlantic coasts in flocks of up to a thousand.  Occasionally in winter, they come inland to freshwater areas to wait out bad weather, and there are a select few New England states they might remain in for a period of time.  Learning this, I started to get the sense that perhaps she lost her flock, largely because she was always alone after that first day she was with the Long-tailed Duck.  Maybe she was still making her way to the shores, where she’d meet up with a paddling of other scoters.  Each time I saw her, I never knew if she’d be around the next day.

Surf Scoter at Point State Park.

I haven’t seen her since December 10th, but Monday of this week brought a small group of three birds that I almost immediately identified as scoters.  One was black, and two were brown; initially, I thought a new pair had come in and the Surf Scoter had finally met up with a pair of her fellow species.  Watching them throughout the day—as they came closer to the boat and took off in flight up– or downriver, or dove for food—I saw they had an unmistakable white wing patch that strongly differentiates the White-winged Scoter from Surf Scoters.  The males also have quite different markings: both are black, but the White-Winged Scoter has only a small “teardrop” patch of white around its eye, rather than one or two white spots on its crown or nape.  I also noticed these divers made a different splash when they left the water’s surface: the largest of the three scoter species in the US, they don’t dive quite as gracefully as the Surf Scoter.

A Surf Scoter and a tow boat.

Three White-winged Scoters.

Flapping White-winged Scoter.

The White-winged Scoters, like the Long-tailed Duck, were here, to my knowledge, for one day.  I’ve also been watching Pied-billed Grebes, the flocks of Ring-billed Gulls that regularly come here in winter, Mallard Ducks (the males of which have extremely bright green plumage on their heads this time of year), and the Double-crested Cormorants that I bike past on the riverfront trail nearly every day.  Like clockwork, an adult and a juvenile cormorant are perched on top of the gray pilings at the boat launch under Heinz stadium.  The last three days, Captain Ryan and I have also seen a lone female merganser.  I think she’s a Red-breasted Merganser, but he’s pretty sure she’s a Common Merganser.  The jury’s still out on that one.

Common or Red Breasted Merganser?

Cormorant through binoculars.

Curled Cormorant through binoculars.

Mallards.

Angela Biederman began working for Rivers of Steel as a part-time deckhand in March 2018.  About a year later, she became the full-time Chief Deckhand, and is responsible for maintaining Explorer year-round.  She began working for Rivers of Steel out of interest for the conservation of Pittsburgh’s rivers, and experiencing its landscape in novel ways.  She holds a Master in Fine Arts degree with a concentration in Ceramics, as well as a BFA in Ceramics.  She continues to make art of various media from her home studio.

This photo essay is the first of what we expect to become a series of articles by Angela highlighting her sightings of migratory birds.  All the images of the birds were photographed by her. 

Residents at the Weinberg Village Celebrating Hanukkah in 2019

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Jewish

Hanukkah celebrations began last night at sundown, marking the start of the eight-day Jewish festival that commemorates the triumph of Maccabean Jews in reclaiming the Jewish Temple to God, and the miracle of their one night’s worth of oil burning bright for eight full days. Not being a High Holiday, Hanukkah is typically marked by modest celebrations in Jewish communities around the world. The holiday, always celebrated in December, became more of a focal point in the United States after the Civil War when social, economic and cultural changes reshaped the way that holidays in general were celebrated. The arrival of more than two million Jewish immigrants from Eastern Europe between 1880 and 1920 also invigorated the holiday as a way to establish Jewish identity in America. (Read more here about the way that Hanukkah celebrations developed in the U.S.)

There are many traditions that are part of Hanukkah festivities, including lighting a candle on the menorah each night, playing games with a dreidel spinning top, giving children foil-wrapped chocolate coins called gelt, singing songs and exchanging gifts. The foods usually associated with Hanukkah celebrations—like latkes (potato pancakes) and sufganiyot (jelly donuts)—are fried in oil as a representation of the fuel that stayed lit for eight nights. But perhaps more special than the food that’s prepared are the people who gather to enjoy it together. Hanukkah is primarily celebrated at home with family members and guests, rather than through synagogue rituals.

The health risks inherent to gatherings during the pandemic will make memories of past in-person celebrations even more special this year. The Jewish recipe shared below was chosen particularly because of the sense of community and care associated with it. Faye S. is a resident at The Jewish Association on Aging’s Residence at Weinberg Village who is known for her baking talents. The former English teacher, who is also the new Vice President of the Village’s Resident Council, was a bit sheepish to admit that her favorite Jewish recipe isn’t actually from her own kitchen! This recipe for honey cake with orange marmalade inside is a special sweet treat made for residents by Dr. Carol Congedo, who volunteers at Weinberg Village and helps with Shabbat services there. Honey cake is also a traditional dessert that’s part of Rosh Hashanah celebrations of the Jewish New Year each autumn in hopes of a sweet year ahead. “It was sooo good!” Faye says, going so far as to declare it to be the best she’s ever had. Faye added that although she hasn’t had a chance to tell Carol how much she enjoyed it, she will always remember the special dessert that Carol made.

The Jewish Association on Aging (JAA) is a mission-driven, faith-based nonprofit specializing in senior care that honors and enhances the lives of older adults by keeping them safe, independent, and connected to the community. The organization’s origins in serving the needs of aging seniors and their families go back more than one hundred years, when in 1906 the Jewish Home for the Aged was opened in the residence of Rabbi Aaron Mordechai Ashinsky on Breckenridge Street in Pittsburgh’s Hill District. Over more than a century, JAA has continued to expand its residential and care offerings to encompass personal care and independent living residences, home health, meal delivery, hospice care, physical therapy, and the AHAVA Memory Care Center of Excellence. Today the Squirrel Hill-based organization offers a broad array of services to seniors of all faiths, providing support that is consistent with Jewish values and traditions.

Learn more about the Jewish Association on Aging at www.jaapgh.org or call 412-420-4000. Follow the organization on social media: Facebook | Instagram | Twitter | YouTube. Find ways to volunteer by clicking here, or donate by clicking here.

From the kitchen of Dr. Carol Congedo

Dr. Carol Congedo, a volunteer at the Residence at Weinberg Village

There are many staff members and volunteers who work to provide physical, social and spiritual care for the seniors and families supported by the Jewish Association on Aging. Sharyn Rubin, director of resident & community services, shared appreciation for all of the ways that volunteer Dr. Carol Congedo serves the residents at Weinberg Village—above and beyond her cake baking!

“Our friend, Dr. Carol Congedo, is very modest and quiet about her remarkable deeds. She is a physician, an amazing vocalist, a very spiritual and committed Jew, and an incredibly kind and wonderful volunteer. She is so giving and thoughtful, always thinking of others instead of herself. Her bedside manner is truly endearing and our Weinberg Village folks are drawn to her for so many reasons. The delicious cake she describes here is that much tastier because she makes it, as she does everything, with love and compassion (ingredients not listed but baked in to every one of Carol’s recipes!)” –Sharyn Rubin

Marmalade and Spice Honey Cake

Dr. Carol Congedo ‘s recipe
(From High Holiday Recipes from Temple David)

Ingredients

• 1 cup vegetable oil
• 3/4 cup honey
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 cup orange marmalade
• 4 eggs
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tablespoon baking powder
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1 cup brewed tea (I like to use strong black tea) just warm
• 1/3 cup slivered or sliced almonds

Instructions

Preheat oven to 350 degrees.

Grease bottom only of a 9 or 10-inch angel food cake pan or tube pan.

Cut a circle of parchment paper and line the pan bottom.

In a medium bowl, combine the oil, honey sugars and marmalade.

Blend well then add eggs.

In a larger bowl, sift together the dry ingredients.

Slowly add the dry ingredients alternating with the tea to the wet ingredients.

Blend well with an electric mixer to make a smooth loose batter.

Pour into the prepared pan.

Sprinkle the top with the almonds.

Place the pan on 2 cookie sheets to prevent the bottom from browning too fast.

Bake for 55 to 60 minutes until the cake springs back when pressed lightly with your fingers.

Cool in the pan for 15 minutes then remove and cool on a baking rack.

Dust with confectioner’s sugar when cool, can sprinkle on some grated orange zest.

Group photo of the G.T.E.V. D’Lustigen Isartaler, Pittsburgh

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Bavarian

Bela and Kiki Steinmetz Pater

Béla Pater is the grandchild of central European immigrants from Germany, Austria, and Hungary and is the president of the G.T.E.V. D’Lustigen Isartaler, a Bavarian cultural education organization in Millvale. For the better part of 20 years, he and other members from around the tri-state area—and the world—have been keeping the cultural traditions alive by gathering in authentic Bavarian clothing to enjoy traditional song, dance, food, and community.

The full name of the organization is Gebirgs Trachten Erhaltungs Verein D’Lustigen Isartaler. According to Pater, this roughly translates to “the mountainous traditional clothing preservation organization-club of jolly people from the Isar River Valley” He added that they are named after a club in Bavaria’s Isar River Valley, a place with geography similar to the Pittsburgh region’s.

G.T.E.V. D’Lustigen Isartaler is a nonprofit cultural education organization that was formed in 1972 by a group of parishioners with southern German heritage from the former German Catholic St. Anthony’s Church in Millvale, which is now called Holy Spirit Parish. Dance practices and some of the club’s meetings and events continue to be hosted at Holy Spirit Church. Pater began working with G.T.E.V. D’Lustigen Isartaler in 1992 when he was Holy Spirit Parish’s music director through the experiences of choir members who also belonged to this Bavarian club. “I quickly became interested in the heritage and fun of the group and enjoyed not only the Gemütlichkeit (camaraderie) of the membership, but learning how to do these time-honored traditional dances, some nearly 1,000 years old,” he says.

Members of the club have a genuine love for Bavarian and Austrian alpine traditions, customs, folk dancing, singing and camaraderie, with at particular affinity for the Gebirgs Tracht (traditional clothing) that they wear to events and dance competitions. “Knowing our club is a part of a larger organization in North America that brings all of our organizations together yearly, and further every other year have the opportunity to go to Bavaria to be a part of dance competitions and other traditional events, really feels like an awesome privilege and honor to be in the midst of it all,” Pater reflects. “We educate and perpetuate these wonderful traditions and love to share them.” G.T.E.V. D’Lustigen Isartaler welcomes new members of all ages; in addition to adult programming they have a Kindergruppe for children. Most members are of German, Austria-Hungarian, or Swiss descent, whether “a new immigrant or their great-great grandparents came over to become American citizens.”

Learn more about G.T.E.V. D’Lustigen Isartaler’s programming and membership by visiting www.isartalerpittsburgh.org, or checking out their Facebook Page at https://www.facebook.com/IsartalerPgh. You can also call the club at 412-398-0586 to speak with Marianne Brei Loibl, the Korrespondenz Sekretärin.

From the kitchen of Béla Pater

Béla chose two traditional German Christmas recipes to contribute to the Cultural Heritage Recipe Box.  He’s also shared a number of photos from G.T.E.V. D’Lustigen Isartaler’s past gatherings, including Weihnachtsfeier, the club’s annual Christmas celebration that takes place during the twelve days of Christmas, typically the weekend after New Year’s Day.

“Both Christstollen are Pfeffernüße are quintessential German Christmas sweet treats! I like them equally, so I am including both recipes. As there are 16 federal states of Germany, there are at least that many variations of adaptations, traditions and recipes. I am sharing those of southern Germany, more specifically the great former Wittelsbach kingdom of Bavaria, particularly of the Alpine villages. My heritage is a blend of German, Austrian and Hungarian cultures and I feel quite fortunate to be a grandchild of these Central European immigrants to our beautiful Pittsburgh region. My memories of my grandparents and their traditions also piqued my further interest of my cultural heritage to be a study abroad student, studying in Germany, Austria, Hungary and Italy.   Each time I make these recipes, I think fondly of my Oma and my mom on my maternal side and my Hungarian Nagymama on my dad’s side. There were many people of Germanic heritage living in the former Hungarian kingdom prior to the World Wars, and my Nagymama’s cooking experience was the best of these Hungarian, Austrian and German peoples. Now my daughter enjoys these delicious treats as much as my extended family.” –Béla Pater

Christstollen

German Christstollen

Stollen is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after “Weihnachten“, the German word for Christmas) or Christstollen (after Jesus Christ).

Ingredients

• 2 cups milk
• 3/4 cups sugar
• 2 tsp. salt
• 1/2 cup butter
• 2 packets yeast
• 7 1/2 cups flour
• 1 tsp. lemon rind
• 1/2 tsp. mace
• 1/4 tsp. cardamom
• 2 eggs
• 1 cup raisins
• 1/2 cup currants
• 1 cup candied fruit
• 1/2 cup candied cherries
• 1 cup almonds, ground
• Soak raisins and currants in 1/2 cup rum

Instructions

Heat milk and butter to 105 degrees, combine 2 1/2 cups of the flour, sugar, salt and yeast, pour into warmed milk/butter mixture and mix. Add all remaining ingredients, mix until combined. Knead the dough for smooth consistency. Divide dough into two equal portions or three equal portions and place on floured cookie sheets and let rise for 1 hour or until double in size. Bake at 350 degrees for 25-30 minutes. Brush melted butter over top and sprinkle powdered sugar over top.

Pfeffernüße

German Pfeffernüße with glaze

Translating to “pepper nut cookie,” and sometimes written as “pfeffernüsse” in English, these traditional German Christmas cookies are made with a blend of spices like ginger, cinnamon, and white pepper, then glazed or coated with powdered sugar.

Ingredients

For the cookies:

• 1/4 cup (70 g) dark molasses (not blackstrap)
• 1/4 cup (70 g) honey
• 6 tablespoons (75 g) white granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoon whole milk, cold from the refrigerator
• 1 teaspoon baking soda
• 1 large egg, cold from the refrigerator
• 2 1/2 cup (350 g) all-purpose flour

For the glaze:

• 1 cup (115 g) powdered sugar, sifted
• 1 tablespoon lemon juice
• 1 tablespoon water

Special helpful items:

• Silpat or other silicon baking mat
• Pastry brush

Instructions

1. Preheat your oven to 375ºF and line a baking sheet with parchment paper or silicon baking mat.
2. Make the cookie dough: Warm the molasses, honey, and sugar in a medium-sized saucepan, stirring occasionally, until the sugar is dissolved. Remove the pan from heat and stir in the spices and salt. Let cool until just warm to the touch. Stir in the milk, baking soda, and egg. Add the flour and stir until most of the flour is absorbed. Using your hands, knead the dough until the remaining flour is incorporated.
3. Shape the cookies: Pinch off about a teaspoon of dough and roll a 1-inch ball. Place on the prepared baking sheet and repeat with the remaining dough, spacing the balls of dough 1-inch apart from each other.
4. Bake in the oven for 9 to 11 minutes, or until the bottom of the cookies are just starting to brown.
5. Stir together the powdered sugar, lemon juice, and water to make the glaze.
6. Options of Glaze or just powdered sugar: To Glaze the cookies: Once the cookies are done baking, pull the pan out of the oven and brush the hot cookies with the glaze, making sure to cover as much of the tops and sides as possible. Don’t worry if some of the glaze drips onto the baking sheet.  Let the cookies cool on the baking sheet until the glaze is dry to the touch, then move to a cooling rack. The cookies improve (the spices mellow and the texture softens) after a day or two in a sealed airtight container.  Otherwise some folks like just to coat with lots of powdered sugar instead of a glaze.  Both are delicious!

2019 Weihnachtsfeier

The food mill handed down from Sue Carlino’s grandmother.

By Brianna Horan, Manager of Tourism & Visitor Experience

Cultural Heritage Recipe Box: Winter Holiday Edition

The long nights and cold temperatures of the winter months are made brighter by the warmth of a long succession of holidays, giving us occasions to look forward to and reasons to gather together. As with most things this year, the coming holiday season will be different. We’re being called to gather in our hearts instead of our homes to slow the spread of the pandemic. Connecting with our loved ones in safe ways can help to keep the spirit and meaning of the holidays—and each other—alive and well. It’s a good time to call family and friends to reminisce about celebrations of the past, and even see if you can persuade them to share a treasured seasonal recipe with you. The ritual of preparing the ingredients and following instructions can restore some normalcy at a time when things are off rhythm—and the resulting aromas and flavors can make it feel as though you’re in a loved one’s kitchen instead of your own.

In the coming weeks, we’ll be featuring a sampling of winter holiday recipes from a variety of cultural traditions, shared by people from throughout the Rivers of Steel Heritage Area. Rather than precise measurements, it’s the fond memories and special meanings associated with the recipe that make the dishes and desserts taste so good. We’re thankful to all of these cooks and bakers for sharing their heritage with us, and we hope that these recipes will inspire you to put on your apron and learn about different ways of celebrating the season. If you have any leftovers, you could even package them up and share them during a porch greeting with family and friends.

From the Kitchen of Olivia Crocker

Olivia Crocker at the Pump House during an Iron Oven catered lunch in 2019.

Olivia Crocker with her daughter Brittanney Lenco, who helps with the their business.

When it comes to sharing special recipes, we knew we had to start with Olivia Crocker, founder and owner of Iron Oven Catering & Events in West Mifflin. Her homemade meals have a way of taking diners back to Grandma’s kitchen—by the busload! The immigrant-inspired lunch that she and her team prepare with care is a highlight of Rivers of Steel’s Babushkas & Hard Hats group tour experience. Served at the historic Pump House, plates are piled high with stuffed cabbage, pierogis, halusky, and a rustic harvest salad. After lunch, eyes go wide at the sight of the Pittsburgh Cookie Table Sampler—this if often the first time travelers have heard of this beloved local tradition!

Iron Oven offers catering, private chef, craft services and event planning. Visit ironovencafe.com for more information, or email Olivia at info@ironovencafe.com.

Olivia share the recipe for a special cake that her mother, Evelyn, made, bridging the earthy, cozy flavors of fall and winter with a bit of sweetness.

“This is my favorite cake, and absolutely no one makes it like my Mom did—hers weighed ten pounds! She would forage black walnuts all fall to use in this cake. Sometimes she’d make a buttercream frosting rather than the dulce de leche if she wanted it to have a more Eastern European flavor instead of Latin. I remember her coloring the frosting pink with maraschino cherry juice and garnishing it with cherries sometimes, but she would always cover the top with the nuts she’d gathered. Lately when I make this cake, I’ll frost it as a naked cake so that the delicious poppy seeds and black walnuts peek through.”  —   Olivia Crocker

Evelyn’s Serbian Poppyseed Walnut Cake with Dulce De Leche Frosting

Ingredients

Cake

• 6 eggs
• 1 cup sugar
• 2 tsp. baking soda + 1 tablespoon vinegar combined
• 1 ¾ cups poppy seeds
• 1 cup black walnuts
• 1 cup pastry whole wheat flour

Frosting

• 1 can dulce de leche
• 12 oz. cream cheese (1 ½ blocks)
• 1 stick of butter, room temperature
• 1 cup heavy whipping cream
• 1 tsp. vanilla
• 1/8 cup Maraschino cherry juice
• Maraschino Cherries, reserved for garnish
• Black walnuts, for garnish

Syrup – mix together and allow to cool

• ½ cup boiling water
• 2 Tbsp. sugar

Meringue

• 3 egg whites
• 1 cup sugar
• Pinch cream of tartar

Instructions

1. Make meringue: Prepare a lined 10-inch springform pan and heat oven to 200 degrees F. Beat egg whites with sugar and cream of tartar on high speed until peaks are stiff and glossy. Spread mixture evenly in the springform pan, then bake for 3 ½ to 4 hours. You can make this the day before and leave this to cool and continue drying overnight in the oven for best results.
2. Make cake: Preheat oven to 325 degrees F. In a food processor, pulse and chop walnuts and poppy seeds together. In a large bowl, beat the eggs with sugar until fluffy and pale in color. Sift in the flour, then add the nut and seed blend, followed by the baking soda + vinegar mixture. Line the bottom of a 10-inch cake pan with parchment paper, then grease or spray the sides and bottom. Pour the batter into the pan and bake for 35-40 minutes, until toothpick comes out dry and clean. Allow to cool completely before frosting.
3. Make syrup: dissolve the sugar in the boiling water, then allow to cool.
4. Make dulce de leche frosting: Beat together the cream cheese and butter. Add dulce de leche and beat until well combined. Gradually pour in heavy whipping cream, Maraschino cherry juice, and vanilla, and beat until cream thickens.
5. Assemble the cake: Once the cake has cooled, slice it in half. Place bottom layer on serving dish and spoon some of the syrup over it to moisten, then add a layer of frosting. Next, place the meringue disk as the middle layer, and spread with more frosting. Finally, add the other half of the cake as the third layer. Spoon syrup on top to moisten, then spread frosting on the top and sides of the cake – or give it a fresh feel by frosting this as a naked cake. Cover the top with black walnuts and garnish with Maraschino cherries, just like Olivia’s mom used to.

From the Kitchen of Sue & Augie Carlino

“How it usually is.”—Carlino Family Thanksgiving, 2019

In the spirit of Thanksgiving, we asked Rivers of Steel’s President and CEO Augie Carlino and his wife Sue to share how they traditionally celebrate today’s holiday. Sue tells us how her Thanksgiving menu came together with feedback from friends and family, and the help of a handed-down kitchen gadget that is even more meaningful than it is useful.

“Several years before Augie and I were married, I had a turkey in the freezer (for some reason, I can’t remember why). We decided to invite friends for a pre-Thanksgiving Thanksgiving. I was definitely not a good cook at the time. I think everything turned out well, although the only things I remember were the turkey, the stuffing and the cranberry sauce. Although I still love the stuffing I made (it was from one of the Silver Palate cookbooks), unfortunately Augie’s family did not, so that went by the wayside.

The cranberry sauce, or more accurately jelly, does make an appearance every year. It’s originally from The Fannie Farmer cookbook, but what makes it special is the fact that I use my grandmother’s food mill to make it. It’s the only time I use it each year, but it makes me happy to know that she held the once-red wooden handle and turned the wooden knob, probably to make borscht. Born in 1908, I think she’d be glad it’s still being used. (I just went looking for it because it’s never where I think I last put it.) And the best thing about this recipe is that it should be made a day or two ahead of time so it sets.”   —   Sue Carlino

Cranberry Jelly

Ingredients

• 1 – 12 oz. bag fresh or frozen whole cranberries
• 1 ½ cups sugar
• 1 ½ cups water
• pinch of salt
• whole cinnamon stick (optional)
• small piece fresh ginger (optional)

Instructions

Bring water to a boil and add washed cranberries and cinnamon stick and ginger, if using. Reduce heat and stir for about 15 minutes, stirring frequently at the end to keep from burning. Press mixture through a fine strainer or a food mill (I run it through a food mill twice), discarding skins, cinnamon stick and ginger. Return to pot and cook at low heat for 3 minutes, stirring frequently. Add sugar and a pinch of salt, cook for another 2 minutes. Pour into a bowl and chill. Tip: Make it easy on yourself and use a bowl the jelly can be served in.

“How it will be this year!”—Carlino Family Zoom Gathering

Rafting on the Youghiogheny River. Image courtesy of the Laurel Highlands Visitors Bureau.

By Brianna Horan, Manager of Tourism & Visitor Experience

Exploring the Rivers of Steel National Heritage Area – By Water!

Enjoying the Beauty and Power of our Region’s Waterways

There are many ways to float your boat in the Rivers of Steel National Heritage Area. Centered around Pittsburgh, a city nestled between the Allegheny, Monongahela, and Ohio Rivers, the Heritage Area also encompasses the Beaver, Kiskiminetas, and Youghiogheny Rivers, which wind through early iron furnace ruins, coking ovens, patch towns, mill towns, main streets, machine shops, and endless tales of industrial innovations.

Below you’ll learn about ways to get on these rivers to enjoy their beauty and power, but first we’ll share the story of another remarkable local business leader from history who built a successful enterprise that relied on region’s waterways. When Pittsburgh’s industrial history is chronicled, white men are often at the center of the action. If you missed our recent post about Cumberland “Cap” Posey, a man born into slavery who blazed a trail to the same economic and social circles as the big names of the Gilded Age,  click here to read more. And read on to learn the story of an immigrant woman, Mary Pattison Irwin, who thrived in the early republic. Both of these lesser-known entrepreneurs exemplify the vision, ingenuity, and agility that define this region’s industrial legacy.

Map of Mary and John Irwin’s Rope Walk Locations

Mary Pattison Irwin

At a time when the focus was more on founding fathers than leading ladies, Mary Pattison Irwin forged her way to the height of business success by dominating Pittsburgh’s rope making industry. She had a pattern of taking her life into her own hands—as a thirty-year-old living in the north of Ireland, she convinced her parents that the family should attend Dublin’s inaugural St. Patrick’s Day Ball in 1784. It was a six-hour carriage ride to arrive at Dublin Castle, which put quite a distance between her and the doctor she was betrothed to but had recently rowed with. The luck of the Irish favored her at the ball, where she met Colonel John Irwin, a Revolutionary War hero who had fought alongside George Washington. The two were married within weeks and soon sailed to the newly-formed America, staking a claim to the land owed to John as a war veteran.

As they settled into a burgeoning Pittsburgh, their family grew by four children and it soon became clear that John’s war pension needed to be augmented. Mary reportedly took stock of her surroundings, saw three rivers, imagined the growing parade of boats that would be sailing on them, and determined that there would be a great need for rope. And so, the city’s first rope factory was started along the Monongahela River, officially registered as “John Irwin and Wife.” Women were rarely credited in professional capacities, so even this rather anonymous listing was a bold declaration of the role Mary played in the enterprise. The substantial injuries that John had suffered during the Revolutionary War likely limited his ability to assist with day-to-day operations. Despite her foresight of the demand for rope, Mary had no experience with the process of making it or in running a business, but diaries and letters indicate that she was at the helm.

Sadly, Col. John Irwin died shortly after the business got going, leaving Mary to care for four children under age twelve and manage the growing business on her own. One of her first orders of business was to rename the enterprise “Mary Irwin and Son”—law required that a man be listed on a company charter, so her twelve-year-old son John was looped in.

A long, narrow space—at least 1,000-feet long—called a ropewalk, was the hub where workers twisted hand-spun hemp strands into rope. Pittsburgh’s flat riverbanks suited the activity well. Two of the Irwin ropewalks burned down, and as the city and business grew, Mary relocated the operations three times to allow for expansion. Today Rope Way still exists on the North Side as a remnant of her business. If you’d like to see the traditional way of spinning rope, click here to read a WESA article about Mary that includes a video of the old rope walk in England’s Chatham historic dockyard.

Mary made it in a man’s world, and her rope—known for being waterproof—made its way into history. In 1803, when the Lewis & Clark Expedition outfitted itself in Pittsburgh before departing from a point on the Allegheny River where the Convention Center sits today, it is almost certain that they loaded up with rope sold by Mary—she was the only ropemaker listed in the city at that time. Her company made the rope used on the Steamboat New Orleans in 1811 as it set off to complete the first journey down the course of the Ohio and Mississippi Rivers. And in 1813, when Commodore Perry was preparing the U.S. Navy to take Detroit and Lake Erie back from British seizure in the War of 1812, he sought out Mary specifically to outfit his warships. If you’d like to learn even more about Mary and her family (Irwin Borough in Westmoreland County was named for her son John), follow the Pittsburgh Mayors Facebook page. It’s run by Gloria Forouzan, who discovered Mary’s story when she began researching the history of Pittsburgh’s mayors and other notable locals as Pittsburgh Mayor William Peduto’s office manager during the leadup to the city’s bicentennial celebration in 2016. Now retired, Gloria regularly shares newly uncovered information related to Mary’s story on that Facebook page. The What’s Her Name podcast also hosted Gloria for a very entertaining episode dedicated to Mary’s accomplishments.

Ways to Enjoy the Region’s Waterways

If you’re planning to hit the road on these itineraries during the global pandemic, please be mindful of the health and safety guidelines in place from the Commonwealth of Pennsylvania and the Centers for Disease Control and Prevention. Be sure to contact the sites, restaurants and attractions directly to confirm their operating statues and the safety protocols they have in place. We encourage you to bookmark these itineraries as travel inspiration to return to when things are less uncertain.

The Explorer riverboat viewed from Station Square with First Side in the background.

Rivers of Steel’s Explorer Riverboat

Rivers of Steel’s Explorer riverboat lives up to its name. Built as a floating classroom, this 94-foot vessel welcomes students for a slate of hands-on STEAM programming, offers thoughtful sightseeing tours, and is available for social and corporate event charters on the water. Docking on the North Shore at the headwaters of the Ohio, Explorer was the first commercial passenger boat to be built to LEED green building standards. It’s a place where students test the waters to draw conclusions about the health of the three rivers, learn about the artistry—and physics—of bridges and try their hand as a structural engineer, and see the places where history happened while cruising on the rivers that have defined the region.

Rivers of Steel’s sightseeing tours allow passengers of all ages to take in downtown’s shores and skylines from the best vantage point: Pittsburgh’s three rivers. Offered as a public tour in typical seasons, Rivers of Steel’s signature sightseeing cruise, PGH 101: An Intro to Innovation, reveals how the region’s wealth of natural resources and the character of its residents have shaped it into a dynamic city with a legacy of innovation, giving passengers a sense of the city’s history and current character while being surrounded by its natural beauty. During the pandemic, quarantine pods of up to 18 people can charter a private PGH 101 tour on Explorer—though usually the boat can accommodate up to 110. And whether you’re planning a celebration of a personal milestone, a corporate success, or the fact that Pittsburghers are embracing the beauty and vitality of their rivers, Explorer is the perfect venue on the water for intimate and engaging events.

Image courtesy of the Mon Valley Rowing Club

Boat Houses on the Three Rivers

Rowers cutting their oars through the water carve an elegant silhouette on the Allegheny, Ohio, and Monongahela Rivers. This low-impact, total body sport can be a solo pursuit or a team effort. Whether you’ve been rowing for years or want to take your first lesson, area boat houses offer an array of instructive programs for all ages.

• The Mon Valley Rowing Club in Charleroi was founded by a group of community members who aimed to turn an underutilized resource—the Monongahela River—into something that they saw as their greatest resource—children. Youth who attend high schools in the Mon Valley from Monongahela to Brownsville can join the Junior Rowing Program, with an emphasis on at-risk youth. Each child is paired with an adult committed to mentoring them on the water and in life. MVRC also has a Learn to Row summer program for adults.
• The Pittsburgh Rowing Club was started in 2008 by Florin Curuea, a rower with a number of personal and coaching accomplishments, including racing on the 2012 Romanian Olympic Rowing team. Youth and Adult teams row out of the Montour Marina Boathouse in Coraopolis on the Ohio River near Neville Island, where a variety of instruction options are available for different skill levels.
• Steel City Rowing develops its youth and adult members into athletes, leaders, and stewards of the region’s rivers. Learn to Row programs, summer camps, private lessons, and memberships are available for all ages and skill levels at the organization’s state-of-the-art, LEED-certified boat house on the Allegheny River in Verona.
• Founded in 1984, Three Rivers Rowing Association has grown into one of the largest community-based rowing and paddling clubs in the United States. The organization’s boat house on Washington’s Landing and the Millvale Training Center along the Allegheny River offer instruction, equipment, and programming for complete novices and lifelong rowers to glide through the water on a people-powered boat. In addition to rowing programs for all ages, Three Rivers Rowing Association also offers Dragon Boating activities for groups of 14 to 40 people in boats strikingly decorated to Chinese tradition, painted as a dragon to scare away evil spirits. Rowers paddle together to the beat of a drum.

Image courtesy of Kayak Pittsburgh.

Kayak Pittsburgh

If you’re hoping to get a bit closer to the water, Kayak Pittsburgh can make it happen. This kayaking rental concession owned and operated by Venture Outdoors has three locations in Allegheny County for a variety of scenic experiences: North Park Lake, or the Allegheny River on the North Shore and in Aspinwall. Single and tandem kayaks, along with stand-up paddle boards, are available for rent, and Venture Outdoors offers a regular slate of instructional classes, guided trips, and social paddles. In addition to kayaking, Venture Outdoors also offers guided canoeing and fishing programs.

Nautical Nature

Operated by the Moraine Preservation Fund, Nautical Nature is a 37-passenger enclosed pontoon boat that sail’s on Lake Arthur in Moraine State Park. Public tours showcase showcase the area’s natural history and osprey reintroduction, while taking in the scenery and wildlife of this beautiful spot in Butler County. The boat also offers environmental student programs and is available for private charters and dinner cruises on the lake. The Moraine Preservation Fund plans to launch and cruise a new Nautical Nature vessel in the spring of 2021.

Image courtesy of the Rivers Edge.

The Rivers Edge Canoe & Kayak

A family-owned canoe and kayak sales and rental store along the beautiful Kiskiminetas River in Leechburg, The River’s Edge Canoe and Kayak offers the gear, pointers, and inspiration you need for a scenic river experience in Armstrong County. Paddlers on the Kiski can expect to see wildlife in its natural habitat—there are a number of fish species, great blue herons, eagles, deer, and even the occasional bear! Owners Evelyn and Neil Andritz have curated several trip ideas to experience the best of the Kiski, and can point you to the best swimming spots, fishing holes, and dinner spots around. To soak in the experience even longer, Rivers Edge offers camping packages ranging from sites right along the river to a stay at Leechburg’s beautiful Old Parsonage B&B.

Image courtesy of SurfSUP.

Stand-Up Paddleboarding (SUP)

We might not be able to walk on water, but atop a stand-up paddleboard we can glide across its surface. Resembling a thick surfboard, a stand-up paddleboard (or SUP) provides a flat floating surface to stand (or sit or kneel) on with a paddle in hand to navigate the water.

• BVR Boardshop in Bridgewater offers stand-up paddleboarding (SUP) rentals on the Beaver River, about a mile from where it flows into the Ohio River. The company also offers SUP Yoga events throughout the warmer months.
• SurfSUP Adventures was established in 2011 with an eye on inspiring others to care for the region’s waterways and environment, and now has locations in Moraine State Park, Oakmont, Pittsburgh, and Johnstown. There are a variety of trip options, including serene eco-tours, invigorating “on-water” yoga practices, and adrenaline infused whitewater surfing adventures. SurfSUP sells and rents boards, paddles and equipment, and also offers team-building events, youth initiatives, and conservation programs that can be customized for all age and skill levels.

Courtesy of the Laurel Highlands Visitors Bureau

The Youghiogheny River

The Youghiogheny River is known for its rapids and the horseshoe curve it makes through the mall river town of Ohiopyle in Fayette County. When scouting a water route in 1754 that would allow the British to retake control of the Forks of the Ohio (present-day Pittsburgh) from the French, a young George Washington reached the 19-foot-wide Ohiopyle Falls of the Yough and made up his mind that the river was unnavigable. He called his troops back to the main road, and soon found themselves in a skirmish that would set the French and Indian War in motion—and lay the blame on Washington. More than 200 years later, in 1971, Ohiopyle river guide Tom Love innovated a new inflatable boat design that would prove Washington wrong on that “unnavigable” declaration. He crafted a high-performance raft without a metal frame called the Shredder that can be compactly folded and is self-bailing—important when the rapids are dumping a torrent of whitewater inside the boat. Love has a video of the first run of the Ohiopyle Falls he made on the Shredder—something Washington and his troops couldn’t do. Today, Shredders are favorites of seasoned paddlers around the world. You can read more about the Shredder from the Laurel Highlands Visitors Bureau’s feature.

While the thrill of the whitewater is certainly integral to the Yough’s character (there are class I – V rapids on the river), many are surprised to know that the Middle Yough offers an opportunity for a calm float trip to take in the history and natural beauty of this part of the Laurel Highlands. There are a number of outfitters in Ohiopyle that offer rentals, gear, guides, tours, and logistical support to those who want to enjoy the Yough—whether they’re beginners or veterans on the water, seeking serenity or thrills. Here is a sampling:

• Laurel Highlands River Tours and Outdoor Center has been getting folks of all ages on the Youghiogheny River since 1962. Guides and coaches can also get novices and veterans alike through the class III, IV, and V rapids on the Lower and Upper Yough that will get your adrenaline pumping, and rentals and guides are available for the calmer waters of the Middle Yough. The Laurel Highlands River Tours and Outdoor Center also offers a three-hour Express Tour on the class III/IV rapids of the lower Yough, so you’ll have time for high-flying adventure on the company’s zip line, guided mountain biking tours, rock climbing excursions, and gem mining activities. This outfit also operates the Yough Lake Campground near Ohiopyle, so the fun can last for days—and nights under the stars.
• Ohiopyle Trading Post & River Tours sends guided and unguided tours out on the Yough, and even has Shredders available. Outdoor enthusiasts of every stripe will find something to do at the Trading Post, which also offers kayaking and bike lessons, fishing trips, and refreshing scoops at the Kickstand Ice Cream Shop.
• White Water Adventurers offers everything you need for a whitewater getaway in Ohiopyle. This family-owned outfitter offers guided and unguided rafting trips on the Yough, along with bike rentals, Ohiopyle Mini Golf, and the Yough Plaza Motel in downtown Ohiopyle.
• Wilderness Voyageurs offers guided and unguided rafting trips on the waters around Ohiopyle – and several other rivers in Maryland and West Virginia. They also offer instructional outings for kayaking and fly fishing, along with stand-up paddle boarding. On their Historic Float Trip in Connellsville, PA, a guide dressed in 1750s garb joins you on your raft to spin a historical narrative that follows the French & Indian War, the Whiskey Rebellion, and the coal and coke industries in Western PA. The guide does all of the rowing on this tour, making it a great choice for seniors and young children. They also have a great history of the Youghiogheny River on their website, filled with interesting details and lots of reverence.
• The Laurel Highland Visitors Bureau has a full guide to the area’s water sports and whitewater rafting options.

Jump In!

When the water calls, you know what to do. Head to your local swimming hole, or roll up your pantlegs and wade through a nearby stream to get your feet wet. NextPittsburgh published a roundup of 10 great creeks to explore around Pittsburgh, and FITT staked out the best swimming holes near Pittsburgh.

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If you missed them, be sure check out the Automobiles and Roadways itineraries, part one and part two, as well as the Trains and Tracks and the Planes & Aviation itineraries.

Stay tuned for more itineraries through the Rivers of Steel National Heritage Area, as we continue to explore the region through the lens of transportation. 

Rivers of Steel Arts is excited to launch the 2020 Mon Valley Featured Artist Series. Showcasing some of the exciting creative professionals working across the Mon Valley Creative Corridor, this monthly blog highlights an artist each month—from a variety of boroughs—to provide a snapshot of the region’s growing cultural vitality.

About Zachary Rutter

For the month of November, we are excited to showcase the work of local artist and muralist Zachary Rutter.  Originally from West Mifflin, Pennsylvania Zac’s creative career got its early start in the Mon Valley where he was also part of the original conversations leading up to the Homestead First Fridays arts and entertainment series.  Rutter now lives in Munhall borough and has developed a highly recognizable style best known for spreading the message of love and positivity, something we could all use a little more of these days.  

A Message from Zachary

About My Work

My name is Zachary Rutter. I am a professional artist from the Mon Valley community of West Mifflin. I am grateful to have been from this area and have since accomplished several large projects around the community including multiple interior/ exterior murals in Homestead, West Homestead, Rankin and Glassport, as well as a concrete sculpture in Braddock, and large canvas installations at both West Mifflin High School and CCAC South Campus. However, my current studio space is located on Friendship Ave. in the East end of Pittsburgh. It is referred to as Studio Friendship to friends and fellow creatives in the area. We often host musicians at my space to record a series on YouTube called Friendship Sessions, which features different musicians performing songs while I create a painting! It’s kind of like a cross between NPR’s Tiny Desk performances and the Joy of Painting with Bob Ross.

The love affair between art and I officially began when I received my first comic book as a child. I was immediately encapsulated by the colors and action of the pages. Comics have been a huge inspiration in my life ever since. My art is meant to promote a message of love and positivity. My main motif is an image of a bright red heart that features multiple exploding squares that shoot off in each direction. This image was inspired by the works of Keith Haring and can be seen repeatedly throughout my art. Many have begun to be referred to as the Sun Heart. You may recognize the heart from a large Port Authority Bus that drives all around the city of Pittsburgh. This sun heart is the symbol of a movement I started called the Spread Love Army. This movement is at the core of everything I do. I want my art and my message to bring people together as soldiers of the Spread Love Army in order to close the gap between strangers and neighbors and in return build a stronger community. 

Being an artist is definitely one of the hardest, and stressful endeavor I’ve ever set out on, but it continues to be the most fulfilling thing I’ve ever done. Recently, I’ve been focusing all of my energy on being a full time artist and teaching art lessons from my studio on YouTube with a series I call “Studio Time with ZAC.” It takes a lot to maintain a full time career as an artist, but when I’m not working I spend my time relaxing and traveling with my fiancée, Jess and my cat, Chèrie. We are the new parents of a little girl who arrived in October and we recently relocated to Munhall in the Mon Valley!

Find Me Online

Web: https://www.zacharyrutterart.com/

Instagram: @zacharyrutterart

Facebook: zacrutterart

Twitter: ZacRutterArt

YouTube: Zackary Rutter Art