Brian Crawford

It wasn't much of a choice for Analomink Street residents Brian Crawford and Scott Bartolucci, both 40.
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"We have roots here," Crawford said.
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Some of the neighborhood has, according to Crawford and Bartolucci, become overrun with absentee landlord owners that rent out the homes to college kids and a transient population.
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"People are worried about three things, we've found," Crawford said.
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"We're working on the grant information now," Crawford said.

As for Crawford, the dining services manager at ESU, and Bartolucci, a lab supervisor in Wilkes-Barre, they're doing their part in their own piece of the neighborhood.

For those of you looking for the strong source of iron that spinach provides while this nationwide lockdown of the dark green leaf continues, listen up to Brian Crawford, the director of dining services at East Stroudsburg University.

"Generally, the darker the leaf, the more nutritious it is," he said.

Brian Crawford, ESU Food Director, said all spinach had to be destroyed as soon as the outbreak was announced. All dishes that included spinach were thrown out. Since all the dishes are made fresh on a daily basis, the cooks could not prepare anything with spinach in it such as the mixed green salad or a quiche. Spinach, delivered through Aramark, the school's main food provider, comes to ESU pre-cleaned and bagged, but they were forced to drop them in favor of collard greens during the scare. Crawford said many health-conscious students miss the spinach because it is a healthy food that contains iron oppose to iceberg lettuce, which has no value. Aramark brings in ten cases a week of spinach, which comes to 600 servings a week. But regardless of their loss in spinach supply, ESU food services are doing exceptionally well, he said. "We feed 3,200 students a day," Crawford said.