Announcer: The following program was produced in the Dr. Keiko Miwa Ross WPSU production studio in University Park, Pennsylvania.

Tamra Fatemi-Badi: Food, a basic necessity.

We all need nutrients to survive and thrive, whether your meals come from the field, the fridge, the treasured family recipe, or the takeout menu.

Something special happens when we come together and share a meal and a common bond.

Culinary Connections is where we celebrate the people and places that use food to connect with the world around them.

Today we'll introduce you to the team from Good Day Cafe, which serves more than just breakfast and lunch in the State College area.

Oliver Robin Corro: Here's your latte.

Customer: Thank you very much.

Tamra Fatemi-Badi: Katie Feliz, welcome to the Culinary Connections kitchen.

And later, Katie and Zack will show you how to make a sweet treat, chocolate chip scones.

I'm Tamra Fatemi-Badi, and welcome to Culinary Connections.

Announcer: Support for Culinary Connections is provided in part by Bobby Rahal Honda of State College.

Tom and Sarah Songer of the Torron Group in State College, a proud supporter of programming on WPSU.

More information at TorronGroup.com, and by viewers like you.

Thank you.

Cindy Pasquenelli: Good Day Cafe is so many things.

Good Day Cafe means happy.

We are on a mission here at Good Day Cafe.

We are on a mission to offer employment and success to people with disabilities.

What's been created here has been this unbelievable coming together of everybody in the community that likes coffee, that cares about our mission, serving people with disabilities.

And also, it's a pretty nice place to be.

Tamra Fatemi-Badi: Good Day Cafe is approaching a five-year anniversary of offering coffee with a cause.

To understand how the cafe came to be, we go back to where it all started, Strawberry Fields.

Cindy Pasquenelli: Strawberry Fields is a local non-profit organization.

Fran McDermid: We serve individuals with mental health diagnosis and intellectual disabilities.

Cindy Pasquenelli: We started with group homes for adults with intellectual disabilities and autism.

And then as the needs grew, we moved into residential and case management services.

Everybody that has a challenge or has a need, you need a safe, happy, healthy home.

And then it dawned on us, you need more than a home.

You need a place to go to every day where you belong, where you make a contribution.

Fran McDermid: And as an organization, we have seen the struggle of the people that we work with every day, getting a job and keeping a job.

Tamra Fatemi-Badi: The unemployment rate for people with autism, intellectual disabilities, and mental health diagnoses is upwards of 80%.

To create change, you need a champion.

Fran McDermid: Roy Love had visited a coffee shop in North Carolina called Bitty & Beau's, and he fell in love with the concept.

Roy Love: It was just such a wonderful environment that they were employing folks with- with intellectual disabilities.

And so after that, I just said, 'State College should do this!'

Cindy Pasquenelli: So we decided that we were going to attempt this concept.

Fran McDermid: If you put Cindy Pasquenelli and Roy Love together on any projects, it's going to be gold.

We worked together and we were rewarded the Center Foundation $100,000 grant that got Good Day Cafe rolling.

What surprised Strawberry Fields was the outpouring of support from the community .

We had almost everything donated to us.

The layout of the cafe, the creation of the name, the whole design here.

The community wanted to rally around and support someone who they loved who had been affected by disability and serve their part within the community.

Tamra Fatemi-Badi: The community cheered as the ribbon was cut.

And in August of 2018, the doors swung open.

Fran McDermid: I think people are surprised at how beautiful the coffee shop is, how welcoming it is, how clean it is, that's something that our staff takes great pride in.

And then when you walk up to the register, you have an individual who typically is someone who has a disability and incredible customer service.

Sarah: Hi.

Welcome to Good Day Cafe.

What can I get for you?

Katie Feliz: Usually upfront we have someone on register, and then in the kitchen we have a line cook, and then we have prep cooks and kitchen backs, and then a barista.

Oliver Robin Corro: My name's Oliver Robin Corro.

That's olive like the little fruit thingy with an r at the end, and Robin as in the bird, which we have many of here in Central PA.

I've worked at Good Day Cafe around 6-7 months and it's been amazing ever since I started working here.

Good Day Cafe gave me the opportunity to slowly build up my skills and my strengths.

And I went from being able to barely do two shifts in a week from just sheer exhaustion.

Nearly working every day.

Cody Park: I like to meet people where they're at.

Some days something works in the next day it doesn't, and that's fine, that's great, we're going to find a way to get you to where you need to be.

Job coach: And let's get the flour.

Where's the flour?

Katie Feliz: Everybody's got different skills and abilities.

Job Coach: You do it.

Katie Feliz: Our goal's to meet them where they are, but then also to see in what ways we can help them grow.

Oliver Robin Corro: It's my first job ever actually out of high school, and I was really grateful for the opportunity to just start working, learn how a job environment works, and work with different people.

Stephen Clark: The opportunity for people with disabilities to find gainful employment is something that's unique.

Michelle Yohn: I have been here four years and I've loved every minute of it.

Everyone's so supportive and everyone gets along really well.

Gareth Roof: I work at G- at the Good Day, ah, Ca- Cafe.

Interviewer: What do you like to make?

Gareth Roof: Ah, chicken- the chicken panini.

Katie Feliz: We give them an opportunity to show themselves that, hey, I can do this.

I've got some limitations, but I can still accomplish this.

Fran McDermid: People might be surprised to know that.

Almost all of the food that we offer is made in-house.

Katie Feliz: Everybody loves our gluten friendly brownie.

We have folks that come in specifically for those.

We do two paninis that are super popular, one is the cheesy BLT.

It's a twist on a BLT and that we do like a roasted garlic tomato instead of a fresh tomato.

And we do spinach instead of lettuce.

And then we do our chicken panini.

It's just kinda gooey and comforting.

I'm really proud of the fact that we're not cutting corners and we're not apologizing for who we are, what we do.

We're not saying, okay, you know what?

We're working with- with people that have extra needs, so we're going to make things easier.

No, we are house-making our pastries.

You can walk in here and get a great latte.

You can get an awesome breakfast sandwich.

Tori Morris: I actually discovered it last month and I've loved it ever since, I keep coming back.

And it's really good coffee too.

Madison Blickos: I really love the environment.

Everyone's very friendly and very inviting.

And also the coffee is amazing.

Customer: Thank you.

Fran McDermid: Everything that comes out of the back kitchen is made with love and determination and thought because that's just how they know how to do it.

They don't know any other way to make- make food.

Katie Feliz: When they started the cafe, they really focused on having partnerships with local businesses.

We have an awesome local partnership with Rothrock Coffee.

They provide opportunities for enrichment and support.

They come and they train our baristas.

A couple of weeks ago, we took a couple of our baristas up to their roasting plant.

They gave us a tour.

It's something that's been really, really great.

Tamra Fatemi-Badi: The team at Good Day Cafe values employee development.

Katie Feliz: Coffee Fest New York City happens every year.

It's a great opportunity to get lots of ideas.

Our barista, Oliver came along and it was his first trip to New York City.

Oliver Robin Corro: I got to see the world championship for latte art.

I'm quite proud of how far I've come with my own latte art in the last six months, but it was incredible to see just how high that skill ceiling goes.

Katie Feliz: We had a lot of samples [LAUGHTER] so we were very caffeinated.

Oliver came to me and was like, I think I've had enough samples.

[LAUGHTER] I think I have to take a break.

[LAUGHTER] So it was awesome.

Oliver Robin Corro: I really love coffee.

I've always had such a big interest in it.

So being able to work with so many different people and be able to learn and hone my skills, it was like a dream come true.

Fran McDermid: There's a passion that Katie has that can't be matched.

Katie Feliz: So we're gonna make Sarah's and Cody's breakfast sandwiches.

Zack Williams: Got it.

Fran McDermid: She has an ability that is so unique based on her experience as an amazing employee, but also as a mother of a person with a disability.

Katie Feliz: My daughter's name is Emberly.

She's seven.

She has a little brother who's almost four.

Emberly was born with Down syndrome.

She's my motivation, she's my inspiration.

After Emberly was born, I thought, you know what, okay, what do we need to do?

What support is she gonna need?

Locally, we have a really vibrant Down Syndrome society and making those connections is super important for being the best advocate that you can be.

Her early intervention services came from Strawberry Fields.

So it's kind of like full circle almost.

She's a kid that's full of joy.

And I wouldn't trade her Down syndrome.

I think it's part of what makes her special, part of what makes her her, just making the world a better place.

One hug at a time.

She likes to hug strangers.

So that's fun.

[LAUGHTER] Fran McDermid: For us to be able to be a part of this movement to employ people with disabilities and to break those barriers with people with disabilities, it's an honor.

Katie Feliz: I'm super proud to be a part of Good Day Cafe.

Everybody feels welcome here.

And I think there needs to be places in our community like that where you can see someone with a disability and it's not a big deal.

They belong here, they're a part of the community.

Ezra Nanes: The foundation of the community here at State College is inclusion and empowering all people.

And I think Good Day Cafe is emblematic of that spirit.

Cody Park: It feels good to walk in the door.

You're greeted by people who are- who are happy to serve you and excited to serve you.

You don't find that everywhere.

So it's- it's exciting to be a part of something genuine.

Oliver Robin Corro: I have found friendships and it's amazing how many bonds I've been able to create here.

Cindy Pasquenelli: I look at the individuals that are employed here.

And what I see five years later is a completely different individual.

And it makes it all worthwhile.

Katie Feliz: Over the last year, I've gotten to really know our staff.

I know their quirks, and I know their struggles, and they're cool people.

They're doing some great things.

And I get a front row seat.

It's really awesome.

Tamra Fatemi-Badi: Katie Feliz, welcome to the Culinary Connections kitchen.

So tell me a little bit about working at Good Day Cafe.

Katie Feliz: Well, every day is a little bit different.

So, um, but one of the most wonderful things about working at Good Day Cafe is that our employees are super excited to come to work and super excited to be there.

Tamra Fatemi-Badi: What are some of the things that you create at Good Day?

Katie Feliz: So we do breakfast and lunch, and we pride ourselves on using lots of fresh ingredients.

Our paninis are very popular, so we're a business lunch destination.

And then we make all of our pastries from scratch in house.

Tamra Fatemi-Badi: Great, great.

So I think you brought someone with you today who's gonna show us exactly how to make one of those amazing pastries.

Katie Feliz: Yep, this is Zack.

Zack Williams: Yep.

[LAUGHTER] Hello, everybody.

I'm Zack.

Um, it is same thing whatever Katie says, it's been our future.

And directly it looks like this, as a um, as a grand pastry desert.

We'll just call it as, uh, scones to make.

Tamra Fatemi-Badi: Great.

Then let's make some scones, right?

Zack Williams: Yeah.

Tamra Fatemi-Badi: Okay.

Go to- go for it.

Katie Feliz: So first we start with the dry ingredients, right?

Zack Williams: Yeah, that one's ready and set to go here.

Katie Feliz: Yeah, we've got our flour here.

Zack Williams: Yeah.

Katie Feliz: And then you're gonna put the salt in.

Zack Williams: Yeah.

Katie Feliz: And then we have baking powder.

Zack Williams: Baking powder, yeah.

Okay.

Katie Feliz: And sugar.

Zack Williams: And sugar.

Katie Feliz: Perfect.

We just get in there and mix it by hand.

So you wanna mix that together?

Zack Williams: Yeah, absolutely.

Katie Feliz: So this recipe is fun because everything's with your hands.

Looks pretty good.

Then what happens next?

We're gonna add the butter.

Zack Williams: Yeah, butter.

Katie Feliz: Okay.

So we're gonna add butter and then use our fingers to press it into the- into the dry ingredients.

Tamra Fatemi-Badi: Gotta have some pretty strong hands to do that, right?

Zack Williams: Yeah, so I'm totally yet to use our, um, palm muscle to do it.

We're just kind of like, yeah, just squish it down first.

And then plus.

Katie Feliz: And then you can get in there.

Zack Williams: Yeah, plus and then I just kind of squeeze.

Katie Feliz: Once it starts to look like course crumbs, we add in the milk, right?

Zack Williams: Correct.

Katie Feliz: Okay.

Okay.

There we are.

So in this part we just mix it together until it's just incorporated.

We add in the chocolate chips, right?

Zack Williams: Correct.

Katie Feliz: Okay .

You look like you want to get in there.

Should we get you another glove so you can do this part?

Zack: Sure.

Katie Feliz: Okay.

Zack: Okay.

Sometimes I just going like, yeah, flip it on over and just squash it all together.

Katie Feliz: Looks like it's pretty good.

I think we can weigh some out.

Zack: Yeah.

Katie Feliz: Yeah.

So we weigh our scones out, which at home you might not want- need to do that.

But uh [OVERLAPPING] Zack: It is kind of, um, exactly like that.

Katie Feliz: And it helps us get a nice uniform scone, right?

They're all the same shape and size.

Zack: Yeah.

Katie Feliz: So and just to keep it from sticking, and then your hands?

Zack: That's correct.

Katie Feliz: There you go.

We're looking for a four ounce scone so they're pretty jumbo sized.

And then thats the certain size and it may look like that probably.

Katie Feliz: And these are a drop scone so we don't roll it out or cut it or anything, we just kinda scoop and that's the beauty of it.

Tamra Fatemi-Badi: Scoop and drop.

Katie Feliz: Yeah, yeah, exactly.

Tamra Fatemi-Badi: That's right.

Katie Feliz: All right.

So we like to do four ounce scones.

All right.

And it looks like we're fitting about six on a tray, right?

Tamra Fatemi-Badi: Yeah.

Zack: It is six in like four plus two plus two, so it goes like four plus two and then it'll say, okay, It will be equal to like six per one tray for scones Katie Feliz: Yeah.

First we have our egg wash out, right?

So if you want to show us the egg wash?

Zack: Absolutely.

Katie Feliz: We lightly paint on an egg wash just a little bit of milk and- and one beaten egg.

Zack: Yeah, absolutely.

Katie Feliz: That helps with the browning.

Do you have a favorite flavor scones Zack?

Zack: Um, I like any kind of flavors except the cranberry I don't like.

[LAUGHTER] Because at Thanksgiving I just kind of like I don't like cranberry but I do enjoy like other things.

Katie Feliz: Thanksgiving is not your holiday, I guess.

[LAUGHTER] They look great.

Zack: Yeah.

Katie Feliz: We actually put a little bit of raw sugar and a glaze on our scones.

So you don't have to do both.

Sprinkle the sugar on.

Zack: Yeah.

Tamra Fatemi-Badi: Those look beautiful Zack.

So what's our next step?

Zack: The next step is kind of like, um, I guess we, ah, bake it for, um, and then- how many minutes you said?

- [OVERLAPPING] Katie Feliz: Thirteen?

Zack: Thirteen minutes.

Katie Feliz: We rotate the tray?

Zack: Yeah.

Katie Feliz: We do thirteen more?

Zack: Exactly.

Tamra Fatemi-Badi: Okay .

Go ahead and put those in there.

Careful there.

All right.

So while those are in the oven baking, why don't we go on with the next step and you show us how to make the glaze?

Katie Feliz: All right.

Zack: This works.

Katie Feliz: So we've got powdered sugar.

Zack: Yeah, that's that in there.

Katie Feliz: Yeah.

And we're just going to add a little water.

Zack: Yep.

Absolutely.

Katie Feliz: So it only takes a tablespoon or two.

Zack, you know how to- Zack: Yeah.

Katie Feliz: Stir that slowly.

This- this one's a little bit sticky?

Zack: Yeah.

Katie Feliz: All right.

Zack you wanna give that a try?

All right.

Can I give you a hand with that last bit?

Zack: Go ahead.

Katie Feliz: Thanks.

All right.

That looks pretty good?

Zack: Good so far.

Katie Feliz: Okay.

So Zack, you're gonna show us how to glaze these.

Zack: Yeah.

I'm more in exactly like getting the little bit to spread all over.

Katie Feliz: So we wait until they're nice and cool?

Zack: Yeah, absolutely.

and then that's how we, um, paint them and, um- Katie Feliz: [OVERLAPPING] That's our finished scones.

Zack: Yep, that looks perfectly fine.

Tamra Fatemi-Badi: Those look beautiful Zack.

Zack: Yeah.

Tamra Fatemi-Badi: Thank you so much.

That was wonderful.

And now let's look ahead at what's in store for the future of Good Day Cafe.

Katie Feliz: We have lots of things that we'd like to do.

One includes expanding our bottled latte program and finding some new places to to sell those.

Fran McDermid: We were awarded some grant money to buy a truck.

And so we are getting this truck on the road to start delivering our food here at Good Day Cafe.

Katie Feliz: We're getting our logo put on that and that's going to be super fun.

I've been fitting catering orders and my tiny little car.

[LAUGHTER] Eventually down the road, we might turn it into a food truck.

Fran McDermid: And to be able to take Good Day Cafe on the road, to different festivals, to weddings, to birthday parties.

Tamra Fatemi-Badi: Good Day Cafe offers so much to the community.

Katie Feliz: There's a sense of belonging that's not just for our staff.

It's for everybody that walks through the door.

Cindy Pasquenelli: It is so hard not to have a good day here.

Coffee with the cause means so many things.

And the cause is supporting folks with disabilities, [BACKGROUND] supporting your neighbors, possibly your family members, that have a challenge.

: [BACKGROUND] Cindy Pasquenelli: We represent an open and inclusive environment here.

And I think it starts, you know, one little coffee shop, Good Day Cafe, coffee with a cause.

Tamra Fatemi-Badi: Thanks for watching Culinary Connections.

This season on Culinary Connections.

What's the secret to good Italian food?

Alexa Weston: Coming from a Sicilian myself, I'd say the love that you've put into it and there's no lack thereof, love here.

Dena Pacifico: The secret to good Italian food is love and homemade.

Never giving your secret out.

Kayla Cole: The secret to good Italian food is mama.

: [LAUGHTER] Santina Randazzo: Well, the secret with Italian cooking is put a lot of love in and that's what I've been doing.

Kristin Rigby-DeBoer: Brown Dog Catering is named for the brown dog, Jude.

So then we didn't want the other dogs to feel left out.

Bill DeBoer: [LAUGHTER] So it's got those cinnamon butter with white chocolate chips and blueberries and then we dip the top in sugar.

Kristin Rigby-DeBoer: So the Joey Cocoa is a Mexican hot chocolate name for our chihuahua and Mexican hot chocolates have a little bit of spice and a little bit kick.

And then the Jack Muffin is named for our other dog, Jack, who's a big dumb dog.

And he's black and white.

So it's a dark chocolate muffin with a cream cheese in the center.

It's top of rock sugar.

He's weird about rocks.

Bill DeBoer: He eats them.

Kristin Rigby-DeBoer: He eats them.

Tamra Fatemi-Badi: More episodes of Culinary Connections and a full menu of local programs are available at video.wpsu.org or on the PBS App.

And to experience a whole world of international cuisine, checkout, World Kitchen at wpsu.org/worldkitchen.