March 3, 2021 – Wildlife Tracking Hike with writer Scott Dorsch

Recent writer-in-residence Scott Dorsch, who is also a certified wildlife tracker, led a walk through a local nature preserve. This video covers highlights of the walk.

Meet Monica Rico – Writer in Residence January 8 – 22, 2021

Andrew Hamilton interviews poet Monica Rico

Meet Samuel James Stover – Writer in Residence October 22 – November 12, 2020

Megan Klco-Kellner Board Member interviews Sam Stover

Meet Danielle Klebes – Featured Artist

Joanna Hoge, Board Member interviews Danielle Klebes

Meet Rehab – An Interview with Rehab El Sadek

Sue Klco, Executive Director interviews Rehab El Sadek

Sue’s Scones

Watch Sue make her scones for our residents.


  • 2 C flour
  • 1/3 C sugar
  • 2 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 C mini chocolate chips
  • 1/3 C chilled unsalted butter
  • 1 egg beaten
  • 1 tsp vanilla
  • 1/2 C heavy whipping cream (a few Tablespoons more is usually needed)


Combine dry ingredients and then cut in the cold butter. (If you are using a food processor do not over-process the flour and butter mixture. You want pea-sized and smaller lumps of butter.) Add the chocolate chips to the dry ingredients. Combine the wet ingredients and add them to the dry. Bring the dough together and lightly knead a few times on a lightly floured countertop like you are making biscuits. Form a circle with the dough (maybe 7-inch diameter?)and brush on a mixture of one egg with a tablespoon of cream added. Sprinkle tops of the scones with a coarse sugar if desired. Cut scones into eight pie-shaped pieces. Bake on an ungreased cookie sheet at 375 degrees for 16-17 minutes until golden brown and not doughy in the center.

2019 Artist Video