Joe Carei is a very important person to us here at UHS. He is a volunteer coach tor the diving and pole vaulting teama as well as the cross country team coach at Penn State Fayette. His children participated and even went to states for pole vaulting in Shippensburg, PA. He is the two time PSUAC Coach of the Year and the 2017 National Coach of the year for cross country, and his team has won the last two PSUAC titles.
Joe also recently wrote a cookbook called “Grub to Gourmet.” The book is about different recipes and their relation to our local area. It also goes over traditional American recipes, as Carei states “There is no such thing as a ‘new’ recipe, there are variations.” He gives the recipes of many different dishes from Succotash, to Veal Fricasse. Mr. Carei also talks about how Western Pennsylvania in early U.S. history was the nations frontier.
In conclusion, Joe Carei has done a lot for our local area and is representing western Pennsylvania with the release of his new cookbook. The unique thing about his book is how it not only is a recipe book, but it is also sort of a history book. This makes it special because you get to have an idea on the origins of the food you plan on making, which makes you appreciate it even more.