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By Kimberly Marcott Weinberg Assistant Director of Communications and Marketing University of Pittsburgh at Bradford John Schlimm sure knows how to make a crowd feel special. Speaking before more than 200 University of Pittsburgh graduates and their guests Sunday, the award-winning writer said that the address would be one of the highlights of his life. "When I was told that you, the seniors, specifically chose me to be your speaker, I was so humbled and honored, and I knew that this would be a moment that I would never forget as long as I live,” he said when taking the podium. Dr. Livingston Alexander, president, addressed the choice of Schlimm by students in his introduction. “Some of you may be wondering how a vegan cookbook writer ended up as our commencement speaker,” Alexander said, then explained that a group of students had had the chance to hear Schlimm speak at a career-preparedness event held at the beginning of ...

By SANDRA RHODES You may ask, “What do alcohol and vegetables have in common?” The answer is simple – John Schlimm. The St. Marys author, who is known for his cookbooks involving beer - such as “The Ultimate Beer Lover’s Cookbook” – has penned a new cookbook called “The Tipsy Vegan.” “This book grew out of ‘The Ultimate Beer Lover’s Cookbook,’” Schlimm said. “After I wrote that, I thought it would actually be cool to do something vegetarian or vegan.” A vegetarian does not eat any meat. A vegan eats no part of any animal, including dairy. Schlimm himself made the transition to a plant-based lifestyle about two years ago. It seemed like a natural progression to evolve recipes that include vegetables and alcohol – and not just beer. “I wanted to give equal time to all other rock stars which I also love,” said Schlimm, a descendent of Peter Straub, founder of Straub Brewery, of the other types of alcohol. The book is described as “Boozy recipes to turn every bite into happy hour.” Schlimm...

John Schlimm, internationally award-winning author of 11 books on cooking/entertaining, history, how-to and fiction, will speak to the graduating class of 2012 at the University of Pittsburgh at Bradford. Schlimm, whose most recent books are “The Tipsy Vegan,” which was featured in The New York Times, and the upcoming “Grilling Vegan Style,” will deliver the keynote address during commencement exercises at 2 p.m. on Sunday, April 29, in the KOA Arena of the Sport and Fitness Center at Pitt-Bradford. Schlimm was a hit with the students he spoke to during the Pitt-Bradford Alumni Association’s Backpack to Briefcase program in January when he delivered his “There Are No Limits” address. Joshua Gray, a senior broadcast communications major from St. Charles, Ill., was one of the students at the program. “The spirit and drive that John brought to Backpack to Briefcase was amazing,” Gray said. “I have never listened to a speaker and wished he ha...

By SANDRA RHODES A St. Marys man known for his cookbooks using beer brewed up a book in a whole different genre – fiction. John Schlimm released his book “Twang” as an e-book. “Twang,” which delves into the world of country music, is not that different from the cookbooks he’s written to date, Schlimm said. “I think the very core of who I am is that I am a storyteller,” he said. “Even a cookbook tells a story. It tells a story of a great party.” Schlimm said it was just a natural progression that would lead him to eventually tell the story of country music since he knows the industry intimately have being a publicist in Nashville for two years. “It’s an incredible, magical place. Rarely do people think how incredible Nasville is, especially behind the scenes.” And, Schlimm said, it’s never been written before. “Twang” tells the story of a sister duo, who aren’t what they seem, as well as a husband and wife duo, who also are not what they seem. There’s a reporter who presents him...

By SANDRA RHODES Odds are that when John Schlimm decides to do a cookbook it will be outstanding. Add into the mix chefs from Harrah’s Entertainment casinos and what you’ll have is a sure bet. That’s just the case with the St. Marys native’s new cookbook – a compilation of 125 recipes right from the chefs that have made their restaurants what they are today. As Schlimm explained, the idea of “The Seven Stars Cookbook: Recipes from World-Class Casino Restaurants,” was born when he was on the national tour for the “Ultimate Beer Lovers Cookbook.” When he was on this tour and working with Harrah’s chefs, a light bulb went off. “There was an absolute gold mine right here,” he said. His agent approached Harrah’s who then jumped right on board. Two years later is a cookbook that is much a work of art as it is a collection of recipes. “It was very important to me that all three dozen (Harrah’s) properties in this country be in this book,” he said. “We worked very hard to reach out to each pro...