Five local graduates have been awarded the Hockey is Life scholarship from the Copper Country Oldtimers Hockey League Tuesday at the HoCo Arena in Hancock. Pictured are league board members Joe Marino (left) and Matt Marchel (right), along with the recipients (from left) Mallory Sporalski, Chloe Serafin, Max Heinonen, Jace DeForge, and Ethan Hainault.

HANCOCK — The Copper Country Oldtimers doled out five scholarships this year to area high school graduates looking to take the next step in their lives by going to college. Hancock’s Max Heinonen and Mallory Sporalski, along with Houghton’s Chloe Serafin, Jace DeForge, and Ethan Hainault were all presented with their checks on Tuesday at the HoCo Arena.

Mallory Sporalski, daughter of the Copper Country Oldtimers Hockey League board president Craig “Boney” Sporalski, is heading to Michigan Tech this fall. Heinonen is heading to Northern Michigan. Serafin will attend the University of Michigan. DeForge and Hainault are planning on attending Gogebic Community College this fall.

Since the formation of the league in 1983, there had always been a desire by the league to help out locally in some way.

“We always wanted to find ways that we could give back to the community when the tournament started generating lots of money,” said Boney Sporalski. “We wanted to definitely give back as much as we could.

Boney credits former board president Mark Alborn with starting the Hockey is Life scholarship.

“It was Mark’s idea, originally, who was the president at the time, to start the Hockey is Life scholarship program,” Boney said. “When he proposed it to the board, it was unanimously approved. He said, ‘Yeah, this is a fantastic idea.’ We originally wanted to go through the Keweenaw Community Foundation, but, you know, they wanted $10,000 up front, and we would no longer have control over it. So, they would determine who were the winners during the application process. We decided that we’ll select our own committee, and then that way we had more control over how much we gave out each year, and who got it.

“Some years we’ve given out as few as one. This year we’ve given out five.”

This year, the Oldtimers have handed out scholarships to a pair of student-athletes who do not play hockey, along with three that do. This is an important step in the evolution of the scholarship.

“The scholarship started out as just hockey, and then it was brought up at one of our board meetings,” said Boney. “They’re saying, ‘You know what? There are so many other kids that would apply for this and that we can help.’ Once again, everyone on the committee said, absolutely. Why? Why are we just keeping it to hockey? I mean, because we’re a hockey organization. It made sense at first, but now as the amount of money that we’ve taken in has grown, and then it just gives us more opportunity to expand on who we can give it to.

“That’s what this is, the actual first year that now we’re giving out to people other than hockey players. We plan to continue to do that in the future.”

Even participants in the Oldtimers Tournament in the spring have come to love and help contribute to the cause.

“It’s just been just absolutely the feedback from the community, the teams that come from out of town, so many people have asked me about this scholarship, saying, ‘Wow, you guys do this?’” said Boney. “We actually had one individual who wanted to be named anonymous. I’ll say he was from Minnesota. He gave an extra $100 out of his own pocket when he came and played in our tournament this year.

“He just said, ‘Make sure this goes towards your scholarship.’ That’s the kind of response we’ve gotten from this. This scholarship program, people see this and they say, ‘It’s not just a Sunday beer league, where there’s a bunch of guys getting together.’ The guys really are aware of (the fact that) we are a community organization. That has been a priority for us, to give back to the community.”

Boney also mentioned how proud Merv Klemmett would be to see how the Oldtimers league and tournament have both grown. Klemmett was the driving force behind the creation of the tournament.

“With the 46 (teams in the tournament) this past year, I know the late Merv Klemmett would be so proud, because this was his (project),” he said. “When they started the league back in 1983, with the six teams after that first year, he thought it would be a great idea, a way to accumulate the season was to say, ‘Let’s have this tournament.’ I want to say there was a team from Marquette, there was one from Sault Ste. Marie, and there were some local teams. To see how this thing has grown, it’s been amazing to be a part of it here for the last 30 years, too. I mean, I just can’t really even believe it sometimes, just the amount of impact it has on the community, and how we’ve been able to keep this thing afloat.”

Tournament grows over time

The league started in 1982 and that first season saw the first end-of-season tournament in the spring of 1983, with six teams. By 2006, the tournament had grown to 24 teams in five divisions (Elite 21+, 30+Gold, 30+Silver, 30+ Copper, 40+ Rust) with games played at HoCo Arena and Dee Stadium.

In 2008, the format was adjusted to add a 50+ Legends division.

Tom Pintar joined the tournament committee under the leadership of Scott Mikesch in 2009. In 2011, Pintar assumed the duties of chairman for the tournament. In 2012, the Calumet Colosseum became the third rink used for tournament games. The additional ice time relaxed the overall schedule and allowed for the addition of a 60+ Masters division. In 2016, the format expanded to include a Women’s Open division, bringing the number of teams to 36.

The COVID pandemic forced the tournament to go on hiatus in 2020, just eight days prior to the start. in 2022, the tournament returned with 34 teams. In 2024, the format expanded to include a 70+ Antiques division and a Women’s Recreational division, with the number of teams jumping to 43.

In 2025, Brent Kari joined Pintar as co-chairman of the tournament.

“Tom’s efforts were instrumental in the growth of the tournament, and the league’s ability to sponsor donations such as the Hockey is Life scholarships and many other community philanthropic endeavors,” said Alborn.

Pintar’s impact will be felt for years to come

Along the way, there were some very challenging situations that Pintar had to deal with. As he became chairman, Mel Pearson arrived at Michigan Tech as the head coach. It wasn’t long before Huskies home playoff games became part of the consideration for the tournament schedule.

Many of the tournament fans and players were also Huskies fans, and Pintar felt very strongly that the tournament should adjust as it could to accommodate everyone. It started out as something that hadn’t happened in 20 years, and became an almost annual last-minute scramble to adjust the schedule.

Alborn also discussed the decision to shut down the tournament during the pandemic.

“The meeting eight days before the 2020 tournament was unforgettable,” he said. “America was beginning to shut down, but we had not yet been mandated to cancel. Tom did not want to disappoint the many people involved and the committee was torn. but all realized that a two-day cancellation notice would be worse. Within days, the rinks closed.”

Pintar also has fought his own health issues during his tenure as chairman. Through it all, he put the tournament first, and it would not be what it is today without him.

“It takes many individuals to plan and coordinate such a large endeavor, and an effective leader is essential to its success,” Alborn said. “Tom has been that leader and should be thanked for his years of service to this important community event.”

Whether you’re a student, alum, or first-time visitor, Penn State and State College offer a surprisingly diverse and delicious food scene that goes above and beyond for a college town. 

From iconic campus eateries to hidden gems tucked along downtown streets, Happy Valley has no shortage of crave-worthy meals. This guide will walk you through the top places to eat, whether you’re looking for a quick bite between classes or a sit-down dinner to celebrate a big win at Beaver Stadium.

Desserts

Let’s start on campus, where no trip to Penn State is complete without a stop at the Berkey Creamery. This university-run ice cream shop is well-known for good reason. 

With flavors like Death by Chocolate (my personal favorite), Peachy Paterno and Alumni Swirl, the Creamery never fails to grab the fascination and taste buds of visitors and locals alike. Give it a visit on a sunny day, you won’t regret it.

If you’re looking to try something other than the Creamery, don’t leave town without trying Meyer Dairy just outside of downtown State College. Many locals swear their ice cream is just as good or even better than the Creamery’s. 

On campus delights

For something a bit more filling, head to Saxby’s in the Business Building. Run exclusively by students, this hidden gem offers several options for busy students quickly passing through on their way to class.

If you’re looking for variety, Pollock Commons in Pollock Dining Hall is a buffet-style cafeteria with plenty of stations to choose from. Fresh salads, perfectly grilled burgers, pasta and desserts make this a go-to for students who want both convenience and choice. 

Over at the HUB-Robeson Center, students make their way in droves for any one of the building’s many restaurants, such as Blue Burrito, Slim Chickens, and Sbarro, among numerous others.

The best of downtown State College

Just a short walk off campus brings you into downtown State College, where the food scene opens up even more. The Waffle Shop is a famous weekend institution, known for its hearty breakfasts and fast service. If you’re lucky enough to beat the rush, get some pancakes or fill up on eggs and toast to start the day right. 

Another beloved spot, the Corner Room, has been serving the community since 1926. With old-school booths, classic American food and Penn State memorabilia lining the walls, it’s a nostalgic must-visit. Try their grilled stickies for dessert — a cinnamon roll hybrid that’s even better with a scoop of vanilla ice cream.

Just down College Avenue, Irving’s has long been a favorite among students and locals. Their breakfast sandwiches, smoothies and freshly brewed coffee make it a perfect morning stop. My girlfriend is especially fond of their lox bagel. For New York-style bagels, Bagel Crust is another strong contender with a broader breakfast and lunch menu that includes omelets and deli-style sandwiches.

The Federal Taphouse in downtown State College is another staple that shouldn’t be overlooked. With burgers, pizza and sandwiches taking over the menu, along with a variety of excellent appetizers and desserts, you can’t go wrong with any of the choices.

At night, especially during the school year, you’ll often find lines at Sher Halal Gyro Grill and DP Dough, which attract students far and wide for late-night bites that offer rich, popping flavors throughout most hours of the night.

In terms of pizza, State College has a lot to offer. From Faccia Luna to Brother’s Pizza to Snap Custom Pizza to Monte Carlo’s, there are plenty of pizza options. The popularity only seems to be growing with the introduction of Benny Leone’s pizza shop.

Sowers Harvest Café is full of healthy eats. It’s a bright, welcoming space that emphasizes sustainability and local sourcing. Their paninis, soups and fair-trade coffee are perfect for a relaxed lunch.

Sushi fans should try Kamrai or Tadashi, as both offer high-quality sushi, ramen and rice bowls in stylish, student-friendly settings.

Upscale dining

If you’re willing to drive a little, The Field restaurant is certainly one to try. With a rustic feel and bar food to die for, you’ll certainly find yourself feeling at home at this establishment.

If you’re celebrating or looking for an elevated meal, consider Kelly’s Steak & Seafood or American Ale House. Both offer upscale menus and cozy dining rooms ideal for parents’ weekend or special occasions. 

Though I’ve highlighted many establishments for whatever your heart desires, I have only scratched the tip of the iceberg. 

So now the next part is up to you — whether you’re here for four years or a weekend, make sure to get your fill of food because you never know what new eatery might become your new favorite.

MORE BLOGS

Chipotle has announced that they are teaming up with National Hockey League prospect and former Boston College hockey player James Hagens for a new mobile order option.

The “James Hagens Bowl” contains white rice, chicken, roasted chilli-corn salsa, sour cream, cheese, lettuce and guacamole. The bowl will be a featured menu item on the Chipotle app and website.

Advertisement

Ahead of the 2025 NHL draft on June 27 and 28, Hagens sat down for an interview with the company and spoke about his upbringing, hobbies and future goals.

“I envision myself lifting a Stanley Cup,” he said after he was asked where he saw himself in five years.

He also spoke on why hockey players like Chipotle.

“Road trips. Chipotles are everywhere, it’s good food,” he said in the video.

Hagens is projected to be a top pick in this year’s draft. The “James Hagens Bowl” will be available for a limited time.

Read the original article on MassLive.