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Mushrooms Topic for April 22 Library Forum at Penn College

Frank M. SuchwalaMushrooms, whether harvested in the wild or plucked from the produce aisle, will be the subject of the Spring Madigan Library Forum at Pennsylvania College of Technology.

Frank M. Suchwala, instructor of hospitality management/culinary arts in the college’s School of Hospitality, will present “Mushrooms: Fun to Forage, Fun to Eat” in the library’s second-floor reading loft from 4 to 5 p.m. Thursday, April 22.

Suchwala will offer identification tips to make foraging a safe hobby and will share nutritious and delectable dishes using common, store-bought mushrooms. Because mushrooms are low in calories, have no cholesterol, are virtually fat- and sodium-free, contain minerals and vitamins that can neutralize cell-damaging “free radicals,” reduce the risk of high blood pressure and stroke, and aid in making red blood cells, health-conscious consumers are encouraged to attend this month’s forum. Light refreshments will be served.

A recipient of an Excellence in Teaching Award in May 2009, Suchwala began his Penn College employment as executive sous chef in 1998 and became a full-time faculty member in 2005. He earned a master’s degree in instructional technology from Bloomsburg University and received a bachelor’s degree in food service management and an associate degree in culinary arts from Johnson & Wales University.

For more on Madigan Library events, e-mail , visit online or call 570-327-4523.

For general information about Penn College, visit on the Web , e-mail or call toll-free 800-367-9222.

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