STRAVINO’S


Joseph Stravino retired in 1967, and passed the business to his nephew and current owner Don Stravino, who soon expanded its services by making limited quantities of sandwiches.


And the fourth generation of the Stravino family – Don’s niece, Jonelle Yonak – en- tered the picture in 1986, at the ripe old age of… TEN!


“That’s right!” she laughs. “Even as a little girl, I had a good business sense. So when uncle Don asked me to help out, I was re- ally excited!” Thus, early on Saturday mornings – when other kids were sleep- ing late or soaking up TV toons – Yonak was already on the job, handling mainly cash register and bagging duties.


CHANGING SCENERY


For years, Stravino’s had also been a place where residents knew each other by name, would pitch in to unload trucks, or congregated for coff ee and conversation after a day of arduous snow shoveling.


Polish your smile. Reveal your natural beauty.


But eventually, its Italian clientele moved to other parts of the city. The once-boom- ing Italian Club folded, and the store ex- perienced repeated attempted break-ins – even a robbery.


IT WAS TIME TO MOVE


Stravino had sought the 269 Fifth St. prop- erty in Whitehall for about 15 years. Al- though he’d been rebuff ed repeatedly, he persisted – and in 1997, he was able to pur- chase the site of the former Gellis Market.


IT’S THE REAL THING


These days, it’s common for major gro- cery chains to feature a selection of eth- nic foods. So what sets Stravino’s apart? For starters, authenticity.


Dr. Chuck Harding


Helping you achieve optimal oral health, to live life at your best.


Est. 1983 18 JUNE/JULY 2014 ExtraordinarySmiles.net | 610.799.0600


“The Italians have been making wonder- ful things for hundreds of years, and the American versions aren’t always com- parable,” Stravino says. “For example, hogs for prosciutto di Parma are raised for 2-1/2 years with a special diet. The meat is aged for 10 months or longer, and


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