Norman has lived in Bloomsburg since 1988, moving to the area after being named the General Manager of Magee's Main Street Inn, which he managed until 1997. From 1999-2001, he built and managed the Windsor Heights Golf Community in Buckhorn. From 2001 until the end of 2005, Norman managed the Danville Elks. After a short and clearly disastrous job in the Finger Lakes region of New York, Norman became the General Manager of the Pine Barn Inn in Danville in April of 2007.
He's had a lifelong interest in sports. Growing up in the Boston area, he has followed the Red Sox all of his life, and was a Boston Patriots season ticket holder in the 1960's. In his years at the Cornell Hotel School, Norman served as the sports editor and reporter for a Sunday newspaper in Ithaca, New York.
Norman began his fledgling radio career as a frequent guest on the Doug Farley show on WHLM. He joined WHLM as the Monday Buzz guest in 2002, and became a regular on the Morning Buzz in the spring of 2004.
Norman and his wife Lisa have four daughters; Adrienne, Hannah, Zoe, and Mary, and reside in the old Buckhorn Hotel in the center of beautiful Buckhorn.
Norman's Vegetarian Chili
1 medium to large onion
2 peppers, any color
2 cloves of garlic
1 pound of corn
Olive or vegetable oil
1 28 ounce can of diced tomatoes
1 can (20-25oz) or jar of tomato or spaghetti sauce
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon black pepper
2 tablespoons chicken or vegetable bouillon or a couple of bouillon cubes
2 6 oz cans tomato or vegetable juice
2 15 oz cans beans, kidney or black – just about any canned bean will do
1. In a heavy skillet, heat 2 tablespoons of olive oil until hot and add corn. Cook over medium high heat until the corn is browned but not burnt. Turn off and set aside.
2. Dice the onion and peppers to a medium dice. Take a good size pot, at least 6 quarts, and add some olive oil. Sauté the onions and peppers until soft but not browned.
3. Mince the garlic and add to the pot. Add more than 2 cloves if you are a “garlic” person. Be careful not to burn the garlic. It makes it quite bitter.
4. After the peppers and onions are soft, add all of the ingredients, including the corn, except the juice and the beans. Cook for a while, maybe 20 minutes, until it is really hot or simmering. Stir occasionally so that the sauce doesn’t scorch. Adjust the seasoning to your taste.
5. Open and rinse the beans, add to the chili. Cook another 20 minutes, simmering but not boiling.
6. The final step is to adjust the thickness. If you like thick chili, leave out the juice. The thinner you like it, the more juice you add.
7. Serve with a loaf of crusty bread or tortilla chips.