coastal JULY/AUGUST 2022
STYLE
DELICIOUS DELMARVA PEACHES SALUTE TO AGRICULTURE A FAMILY TRADITION IN BETHANY
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Your favorite course to call home.
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A COASTAL GOLF COMMUNITY
Known as the “Augusta of the North,” Baywood Greens is by far the most visually spectacular golf course in Delaware and is consistently ranked #1 by Golf Digest’s Best in State.
BAYWOODGREENS.COM | CALL TOLL FREE (888) 844-2254 FOR TEE TIMES DIRECTIONS: From Route 1 in Lewes or Rehoboth Beach take Route 24 West for approximately 8 miles. The entrance to Baywood Greens will be on your left.
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featured JULY/AUGUST 2022
32 ALL IN THE FAMILY
Katey Evans has taken her Frozen Farmer brand to national TV and beyond.
36 FRUITS OF THEIR LABOR
Bennett Orchards’ Henry Bennett invites you on a tour of their popular farm.
REACH FOR JUST 40 DON’T ANY PEACH Explore T.S. Smith & Sons’ prideful farm.
UNBREAKABLE LINK 42 AN AT POP’S OLD PLACE A family tradition continues strong.
48 A BRAVER CALLING
Meet Cleo Braver, an environmental lawyer who was called home to the farm.
RIPE AND READY! It’s peach season on the Eastern Shore, and farms are preparing to harvest their juicy crops for market, like these beauties at Bennett Orchards in Frankford, DE.
Photo by Pamela Aquilani
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52 CAPTIVATED BY GARLIC
The story of Jim Reinhardt’s fascination with the often underappreciated garlic plant.
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CELEBRATING
20 YEARS
OF SPECIAL MOMENTS THAT TELL OUR STORY
IN THIS ISSUE Statistically, farmers are three times more likely to die from suicide than the general population. The Jesse Klump Memorial Fund aims to curb that number locally through outreach and support in Jesse’s name.
Photo by Grant L. Gursky
22 26
ASIAN
2021
2021
“What keeps us motivated is not the food itself but all the bonds & memories the food represents.”
THANK YOU
for making 20 years of memories with us. Here's to many more!
410-524-7337 | ocwasabi.com 3316 Coastal Highway, Ocean City, MD
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CoastalStyleMag.com • July/August 2022
IMAGES Brad Timmons and Grant L. Gursky open the issue on local farms.
62
GREENER PASTURES
TIDALHEALTH The latest news, advice and information from the Shore’s leading healthcare provider.
Ocean Compost, LLC, and its team are ensuring sustainability in OC.
30
ANIMAL PLANET
58
ASPARAGUS: GREEN GEM
74
BLUEBERRY FEST!
SUSHI
To our regular customers and our loyal vacationers,
68
Berlin artist Lynne Lockhart shares her animal painting talents.
Denise Sustenfuss explores the benefits of this summer favorite.
Chincoteague celebrates this summertime superfruit in style.
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PRIDE OF DELMARVA
78
FLAVORS
86
SHORE TO PLEASE
Writer Ian Post explores the rich history of peaches on the Shore.
Celebrate the deliciousness of peaches with four tasty recipes.
Executive Chef Gregory James’ take on a crabby classic.
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BECOMING BLUE GABLES
94
A FAMILY AFFAIR
98
FACES OF REAL ESTATE & LENDING EXPERTS
A gorgeous Dutch Colonial home along the waters of Rehoboth Beach.
Step inside a custom-built residence that’s on the Beach & Bay Cottage Tour.
Profiling the leaders of their industry.
102 SEASIDE SOPHISTICATION An elegant townhome with marina views is customized for family.
108 CUSTOM APPEAL
A coastal residence and retreat in West Ocean City’s GlenRiddle Farm.
114
PARTING SHOT A salute to longtime TidalHealth Foundation President Denise Billing.
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LINKS
@CoastalStyleMag.com
Bonus Content! PEACH PERFECT! What could be more refreshing than lounging poolside on an ideal summer afternoon and enjoying a most refreshing peach-infused cocktail? Well, why not try sampling multiple options only found on our site?
PEACH ACCENTS ADORN this bedroom of a Bethany Beach residence featured in this issue. The Leachmans’ custom-built home will be open during the 30th annual Beach & Bay Cottage Tour — and we’re showcasing more of this home online, too.
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www.hockersdeli.com
DELICIOUS DELMARVA PEACHES SALUTE TO AGRICULTURE A FAMILY TRADITION IN BETHANY
Summer on Delmarva ushers in many timely treats, including the Shore’s legendary peach season.
Coastal Style Magazine is published 6 times annually by Coastal Style, Inc. All rights reserved. No content contained within may be reproduced in whole or in part without the written permission of the publishers.
2021
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CoastalStyleMag.com • July/August 2022
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EASTERN SHORE COMMUNITIES
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CoastalStyleMag.com • July/August 2022
FARMING IS THE FABRIC OF OUR SHORE COMMUNITY — and the stewards of its lands follow a calling, one that is ripe with dedication and sacrifice. We offer them a token of our appreciation in sharing a collection of their stories with you in what we call “The Farming Issue.” We visited 13 communities during the production of this issue to bring you stories of people who strive to make the Shore an even better place to live. We wish you good health and hope you enjoy this issue. Drop us a line at info@coastalstylemag.com or on Facebook or Instagram to connect with us. We’d love to hear from you.
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How to Make Time To RELAX This Summer: 1. Leave your phone behind. 2. Enjoy the sunrise and sunsets. 3. Go to the beach or pool. 4. Let us handle your photography needs!
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July/August 2022 • CoastalStyleMag.com
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Frankford, DE Since 1867, six generations of the Bennett family have farmed this swath of land, located a handful of miles west of Bethany Beach. Originally used for grain and poultry production, the Bennetts’ land gradually gravitated to produce and today is widely known for its blueberries, nectarines and 17 varieties of peaches. Photo by Brad Timmons
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Newark, MD Rays of evening sunshine illuminate the streams of water coming from an irrigation system, which is hydrating a cornfield along MD Route 113 as the sun sets on the first day of summer, June 21.
Photo by Grant L. Gursky
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July/August 2022 • CoastalStyleMag.com
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local TEAM GREEN Doing their part for the environment are, from left, Angel Kontra, Josh Chamberlain, Garvey Heiderman and Alyssa Howard.
Greener Pastures GARVEY HEIDERMAN AND HIS COMPANY, OCEAN COMPOST LLC, ARE NETWORKING WITH RESORT LEADERS TO ENSURE A MORE SUSTAINABLE FUTURE FOR OCEAN CITY Written by Kristen Hampshire | Photography by Grant L. Gursky
Composting food waste is one proactive step toward preserving the coastal environment while diverting recyclables from a Pennsylvania incinerator to which Ocean City transports trash for its wasteto-energy operation. At the helm of Ocean Compost LLC is Garvey Heiderman, who began connecting with Ocean City officials and performing due diligence on a waste-
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composting program in 2018. “We realized that composting food waste from the restaurant was low-hanging fruit and a place to start,” says Heiderman, owner at The Hobbit Restaurant. He also serves as director of compost operations for Go Green OC, a nonprofit environmental organization focused on the Eastern Shore of Maryland and especially Ocean City.
Heiderman and Go Green OC’s founder and executive director, Josh Chamberlain, have been working hand in hand during the last four years on the compost initiative; it’s a passion project for both of them. So far, Ocean Compost LLC’s efforts are making an impact. In 2020, with The Hobbit Restaurant alone, the organization recycled six tons of food waste.
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CoastalStyleMag.com • July/August 2022
In 2021, the group added three more restaurants to the mix and composted 40 tons. Now, there are about a dozen participants in the program, including a florist with plant waste. Some of the other restaurants involved include Bayside Skillet, Longboard Café, Fishtales, Real Raw Organics, Mother’s Cantina, Bonfire, Dough Roller and Annabelle’s BBQ & Creamery. So far this year, Ocean Compost LLC has recycled 80,000 tons of food waste into renewable compost. It is on track to divert a quarter-million pounds of food waste this summer, Heiderman says. Together, with Go Green OC’s ambitious goal to make Ocean City the first zero-waste resort town in the country, “We look at composting as the first way to start,” Heiderman says. If food waste isn’t composted, the alternatives are to bury or burn it. Now with an agreement between Ocean Composting LLC and Ocean City, rather than transporting food waste to an incinerator, the city pays the same fee to Ocean Compost for the food waste they remove from the waste stream, which allows it to continue growing the program and encouraging sustainable practices without costing the town anything extra. It’s a win-win. Heiderman says, “We live in a beach town, and there is a ton of people who really care about the environment, so we look at this as a way to create a mechanism to allow people to help the environment.” CS
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coastal
LOCAL
Animal Planet BERLIN ARTIST LYNNE LOCKHART USES HER LOVE OF ANIMALS AND THE EASTERN SHORE TO CREATE UNIQUE WORKS OF ART FOR ALL TO ENJOY Written by Alison Pappas
UNIQUE ABILITY Lockhart excels at capturing the spirit of her animal subjects in her paintings.
Lynne Lockhart spent her childhood in Dorchester County, and like most successful artists, she started exploring art through drawing and painting at a young age. She graduated with dual degrees in biology and art from Salisbury University before settling down in Worcester County.
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Flash-forward to today, and Lynne has over three decades of experience as a fulltime artist under her belt. Her work has been featured in several galleries and businesses throughout the country, including The James Museum of Western & Wildlife Art in St. Petersburg, FL. She also has current displays
in local galleries, such as The Greyhound in Berlin, Bishop’s Stock in Snow Hill and others. “I don’t really specialize, but one of the things I really enjoy is painting animals, and I come from the tradition of animal artists,” shared Lynne. Lynne especially excels at capturing
the spirit of the animals in her pieces using oil paint on wood panels. She is a member of the Society of Animal Artists, an international group with a highly selective, multistep acceptance process. The group has selected Lynne’s work for its traveling show every year for over 10 years. When painting animals – which range from dogs and lobsters to many other species – Lynne often incorporates settings that complement the Shore community, such as the beach or other coastal backdrops. While she has created many pieces that feature animals, Lynne’s diverse portfolio also includes a wide-ranging collection of other subjects including still lifes, children’s toys and much more. “I usually start by working and sketching, and then I’ll play around with composition and color,” shared Lynne. Typically, Lynne is working on three to five pieces at a time, and she recognizes the benefits of stepping away from her work temporarily and coming back to it with fresh eyes before considering it finished. “I don’t wait for inspiration. It’s really the work itself that brings on the ideas,” shared Lynne. Lynne is always welcoming to opportunities to learn and grow her craft by learning what other artists are doing. Over the years, she has attended workshops out west and down south, as well as locally, in Easton. Lynne works in her own studio in Berlin. Although her studio is not open to the public, her work can be viewed on her website at lynnelockhart.com, and she can arrange for interested individuals to view specific work in person should they request it. CS
July/August 2022 • CoastalStyleMag.com
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FEATURED
All in the Family KATEY EVANS OF THE FROZEN FARMER IS DEDICATED TO SELLING DELICIOUS, TOPQUALITY PRODUCTS WHILE REDUCING FOOD WASTE — JUST ASK LORI GREINER Written by Alison Pappas Photography by Pamela Aquilani Katey and Kevin Evans are proudly local, third-generation, family farmers. Their farm, Evans Farm of Bridgeville, DE, was originally established in the 1940s by Kevin’s grandparents. “When I married a farmer, I married the farm too. Farming became a part of my life and my passion,” shared Katey. When Katey joined the business, she noticed that the greater the volume of produce they were selling to the grocery stores, the more food went to waste. Determined to create a value-added item from so-called misfit fruit, Katey brainstormed new avenues for reducing food waste while increasing profitability. That’s how she started The Frozen Farmer, an on-site creamery and sorbet shop that contains the farm’s “perfectly imperfect” field-grown fruits, in 2015. When The Frozen Farmer opened, people immediately began encouraging Katey to pitch the product to the popular TV show Shark Tank. At the time, she was unfamiliar with Shark Tank because she was busy maintaining the farm business with her husband and building the creamery while raising two children not even 2 years old. When The Frozen Farmer landed a meeting with Giant Foods, Katey brought flavors from first batches to the meeting. The feedback was phenomenal, and Giant Foods personnel also urged Katey to pitch to Shark Tank. As a result of that meeting, The Frozen Farmer was awarded the opportunity to supply its products to Giant Foods. “We took on 15 stores during the first year, and by year three, we were challenged to supply their whole chain,” shared Katey. She needed a lot of money to cover packaging, ingredients, storage supplies and other costs associated with this new contract, so Katey ended up connecting with Bethenny Frankel, a TV personality and founder of the Skinnygirl brand, through the Cameo app. A former “shark” herself, Bethenny told Katey that she absolutely needed to pitch to Shark Tank.
SWEET GROUP Katey and her children, Kenna Jo, 9, Kylin Jewel, 8, Kollins July, 4, and Kaysen Journey, 5 weeks old, inside The Frozen Farmer in Bridgeville.
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They attended a New York casting call in May, the start of the farm’s busy season, and were selected out of tens of thousands of other applicants. Fast-forward to September, and Katey was out preparing to pitch to the sharks in California. After a nail-biting 90 minutes in the tank with the four sharks, Katey landed a deal with veteran shark and entrepreneur Lori Greiner. The episode aired during the first week that COVID-19 quarantine restrictions had been enforced, so it broke viewership records. Following the initial Shark Tank airing and a later re-airing, The Frozen Farmer received opportunities from several national retailers, including Walmart and Kroger. Last year, the company was featured again as part of a Shark Tank business-update segment. “They featured some of the local community efforts that we did during the pandemic. We donated a lot of ice cream, produce and meats to local fire departments, EMS responders and hospitals during the pandemic,” shared Katey. Despite growing into a large national brand, The Frozen Farmer is still a family-owned business, and they take pride in maintaining their local presence. If you’re interested in trying any of The Frozen Farmer’s products — which include more than a dozen flavors, ranging from Orange Cream Frobet to Watermelon Sorbet — you can visit Evans Farm in Bridgeville during open hours, or you can find a retailer near you at TheFrozenFarmer.com. CS
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FEATURED
HOME GROWN Bennett Orchards’ products have earned a reputation as “Delmarva’s Finest Peaches & Blueberries.”
Fruits of Their Labor WE RECENTLY TOURED BENNETT ORCHARDS WITH OUR HOST, HENRY BENNETT, TO GET TO THE HEART OF WHAT IT TAKES TO MAKE THE IDEAL PEACH Interview by Ian Post | Photography by Pamela Aquilani On an early summer morning in Frankford, Delaware, the sun had just begun to peek over the peach trees and blueberry bushes when sixth-generation family farmer Henry Bennett arrived to show me around Bennett Orchards. Although they’ve earned the moniker “Delmarva’s Finest Peaches & Blueberries” after they shifted to fruit production in the 1980s, the Bennett and Long families have continuously farmed the same land since 1867. The Bennett brothers,
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Hail and Henry, who currently manage the Century Farm, have found business synergy with their respective expertise: Hail studied horticulture at Clemson University, while Henry learned marketing at the University of San Diego. Both brothers returned home after college to help their parents, Jim and Carrie, and apply their knowledge on the family farm. It was apparent that they strived for perfect fruit — and the proof was in the peach.
What led to your family’s decision to grow peaches? When my dad came back from college, the poultry industry was starting to get vertically integrated, so you became an employee of, you know, Mountaire or something like that. He was working with one of his friends who worked for the cooperative extension at the University of Delaware, and in 1980 he asked, “What about peaches?” He started researching it, and we have the history; our soil is perfectly suited for it, and he decided to diversify the farm into peach growing. On a smaller scale, peaches are more return on your investment per acre, but you’re giving a lot more per acre too. We start pruning these trees in late February or March, and we go through every tree about six times, continuing into May, when we’ve thinned about 75% of the fruit off. And John Deere doesn’t make a machine that will go through your orchard and prune it for you or anything like that. Besides the pick-your-own orchard, who does all of the pruning and picking? We all do it. First we’ll go through with the chainsaw, then with pneumatic pruners, followed by electric pruners. Then we’ll go through it with hand pruners, and by that time, it’s about May, when we start thinning. We make sure all the fruit is perfectly spaced, so about 25% of the peaches are on the tree, but they’re getting full nutrients. Instead of having 500 peaches on the tree, we thin it back to 100, 150. If you didn’t do that, they’d be about apricot size.
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A DAY AT THE PEACH Growing up, Henry Bennett used to run irrigation lines while his friends were surfing at the beach.
“Sometimes I grill some peaches on my grill, and it’s good with cheese or steak, or you can make habanero salsa with the peaches, and it’s real good. My son likes to cook a peach cobbler too. He’s learning a lot at work [at restaurant Catch 54], making desserts and all kinds of stuff with peaches we picked earlier that morning.” — Arturo Ramirez, Bennett Orchard employee since 1990
What was it like growing up as a kid on a peach orchard? I went to school in Indian River down there, and we’d be leaving school, and the surf was good, and I was like, “Let me just stop at the house and grab my surfboard,” and my dad would see four kids and be like, “All right, let’s go lay irrigation lines out.” And then we’re all out here, laying irrigation lines, when the surf’s awesome, and everybody’s like, “Dude, what’s going on here?” But that’s just farming! How can you tell if a peach is ready to pick? You wanna be able to pick it and have it fall right into your hand. Look for a deepyellow background color. A lot of people think the red is what you look for in a peach, and that’s not quite true. This one is red on this side, and the other side still has a greenish cast to it. You want that yellow to envelope the peach in a nice, golden yellow, and that’s the best way to tell. When we go to farmers’ markets the day after picking these and people try them, they’re like “I never thought I liked peaches.” They’re used to buying them in the grocery store, where they were picked in Georgia 10 days earlier and shipped in cold storage. We don’t have any cold storage on the property. So we pick them, and they’re moved right away. I tell people it’s a whole different fruit; It might look similar to what you get in the grocery store, but it’s not once you taste it. What’s one of the challenges about growing peaches? The whole season’s crop comes down to a few hours in March when the peaches are in the blossom stage. It can’t get below 28 degrees or else it does a large percentage of damage. Sometimes we have to get helicopters out because with convection, hot air rises and cold air sinks, so it might be 38 degrees up there and 25 down here, but if you get that rotor wash from the helicopter to mix the two for the whole orchard to drop to 29 degrees, you avoid that damage. So it’s a matter of degrees in March — that is our March Madness. CS
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PEACHY KEEN The peaches at T.S. Smith & Sons are tree-ripened fruit, something that can’t be had at retail outlets.
Don’t Reach for Just Any Peach AT T.S. SMITH & SONS, GENERATIONS HAVE BEEN ACCOMPANIED BY CHANGE, YET PRIDE IN THE PRODUCT REMAINS THE LAW OF THE LAND Interview by Ian Post | Photography by Pamela Aquilani
Right along Route 13 in Bridgeville, some of the Peninsula’s best peaches can be found at Delmarva’s oldest commercial apple orchard, T.S. Smith & Sons. With his market, vintage trucks, you-pick fields and playground area surrounded by hundreds of acres of farmland, owner Charlie Smith and I talked about his family’s historic orchard. While some Sussex friends may know T.S. Smith & Sons for their annual participation in the Apple Scrapple Festival, Charlie clearly prides himself on the quality of his family’s peaches. As I perused the aisles of the marketplace, unable to resist buying a grilledpeach grilled cheese, peach ice cream and some peach jam for home, Charlie’s business motto replayed in my head as I grabbed a bag of fresh fruit: “Don’t reach for just any peach.”
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Charlie Smith
The farm has been around since 1907. Have you all been growing peaches here since then? Well, my great-grandfather, T.S. Smith, started in the berry business, with a lot of strawberries. He ran a general store in town and a doctor advised him, believe it or not, to find a new occupation. So, he got into farming, and then the highway was built through this field in the 1950s, which gave us acreage on this corner. In the ’20s and ’30s, we were big growers of asparagus and tomatoes, and we packed and shipped those. Then, I believe it was in the ’30s and ’40s, we planted several hundred acres of peaches — and we still grow peaches to this day. Not on that scale by any means, but peaches do very well in this climate. We’re blessed this year [2021] to have one of the best crops I’ve had in years. Why do you think that is? Just a combination of Mother Nature and luck. Some years, I think I can do everything wrong, yet everything turns out right. And then, vice versa: I do everything right, and everything turns out wrong. It seems to be out of our hands, but you know, global warming has presented its own set of challenges, especially for my apples. I’m also an apple grower, and they’re affected more so than the peaches. They’re maturing too rapidly and spoiling on the tree before they’re really ready to harvest. You really gotta plant the varieties that can tolerate our climate. We’ve been fortunate that we’ve been diversified over the years and able to survive. You know, I wouldn’t say we’re wildly successful, but we’ve all made a living — myself and my brothers and people before me, my father, grandfather and great-grandfather. We put all our farm in farmland preservation, so it can never be developed. It’ll be farmland into perpetuity. What makes T.S. Smith and Sons peaches special? We pride ourselves on having a tree-ripe piece of fruit. I try to pick it so that it’s only one or two days away from being soft and delicious… where you have to wear a bib to eat it or hold your head over the sink, you know? And that’s what we pride ourselves on, because you can’t get tree-ripened fruit at retail outlets. Those taste like eating your shoe. When did you start developing your marketplace items, like salsas, applesauce, jam, etc.? I’ve always done that. We’ve had the farm market over there [down the road by the packing house], which came about after Hurricane Hazel, in 1954, when all the apples were blown off the trees. We took a sledge with mules, got all the apples up, and we put them out there on the porch with the packing house for 50 cents a basket. When I came back to the farm after college in the ’70s, I redid the farm and put a market over here because of the traffic, and it’s worked out great. We got into apple-cider doughnuts in the ’80s, and I have a small bakery here where I sell ice cream, have a deli — and it all kind of fits together. What are some T.S. Smith & Sons family legends? One of the last surviving members of the second generation, he’s almost 90 now, remembers when we used to pack a lot of summertime apple varieties and put them on railroad cars up to Canada in the fall. They used to take the cull apples, which were the ones you couldn’t pack, and dump them out behind the house. Now, you can take them to a processor and get applesauce or make juice out of them and get something. So, my uncle said, “Grandfather would never let the boys make cider,” because he was very religious, a teetotaler. He said, “I know they’re gonna make applejack.” After his grandfather died, in 1949, the boys started making whiskey barrels of applejack cider in 1950. CS
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An Unbreakable Link at Pop’s Old Place FOR DARLENE GOEHRINGER AND ARTHUR WILSON, CONTINUING A FAMILY TRADITION IS MORE THAN JUST FARM-TO-TABLE — IT’S FARM-TO-HEART Written by Joe Willey | Photography by Jill Jasuta
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Farms are for food. There is a nearly unbreakable link between the land and the kitchen. But in a modern world of hypercommercialized farming and laboratory-created snacks, the link is weak. To many, a kitchen is a place of drudgery. But Darlene Goehringer and her husband, Arthur Wilson, of Pop’s Old Place, want to get people back into the kitchen and back to food that satisfies and sustains. Pop’s Old Place sits on 70 acres in northeast Dorchester County, Maryland, between Preston and Federalsburg. It is a Maryland Century Farm, a designation that requires a farm to be in the same family for at least 100 years and lived on or farmed by a descendant of the original owner. The connection to the property is Goehringer’s. Her great-grandparents purchased the land in 1909 and passed it down through consecutive generations to her. When they moved to the farm in 1998, the property was a vast soybean field. But Goehringer had plans for the house and farm buildings. She always loved farming, the look, the smell and
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the feel of the land softly rippling under her feet. She was home. The makeover from soybean fields to a well-rounded farm began by converting the land to grow clover, buckwheat and various grasses — grazing pastures for livestock. Goehringer then added free-ranging heritage breed poultry. She learned from doing and says that if there was anything someone could do wrong, she did it. Undaunted, the farm soon added livestock and now sustains all heritage breeds— once common on American farms but are now facing extinction. These breeds are heartier and more accustomed to pasturebased farming than those found on modern commercial farms.
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Pop’s Old Place boasts one of America’s most endangered heritage breeds — Randall Lineback cattle — known for the distinctive stripe along their backs. Katahdin lambs, with their tender and delicate flavor — roam the land freely. And unique Mulefoot hogs, aptly named because of their uncloven hoof, reminiscent of a mule’s foot, grun and forage across the property. Bees were another integral addition as industrious crosspollinators that strengthened the ongoing sustainability of the land. Farming is hard work. Though she may be the public face of the farm, she cannot work the land by herself and relies therefore on her husband, whose quiet love of animals instills a gentle peace on the farm and offers her the support she needs. Goehringer grew up eating fresh food and is passionate about the benefits of whole food and sustainable farming practices to both the land and people. She, her husband, and their family eat what they raise and sell quality products from their farm market. Pop’s Old Place offers grass-fed and finished beef, lamb, and pork, free-range eggs and honey. There are educational walking farm tours, too. The store is open a few days a week, up a slender farm lane and a few dozen yards from a beautiful house and sprawling front yard populated with shady sycamores and oaks. This is no commercial farm; it is a human-scale operation. Along with this love for good food and farming, Goehringer is passionate about inspiring others to see the link between land and the kitchen. She will not keep the benefits to herself. She shares her experience freely and with contagious enthusiasm. Pop’s Old Place patrons and visitors will not see food the same way again. The kitchen will not be a place of passive drudgery but of wonder and health. For Goehringer, Wilson, and Pop’s Old Place, it is not just farm-to-table — it is farm-to-heart. CS
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One Fantastic Flatbread Recipe by Darlene Goehringer Photography by Jill Jasuta
Lamb Shoulder Chops INGREDIENTS 4-8 lamb shoulder chops, at least oneinch thick (you can substitute with a lamb shoulder roast and increase cook time) 2 Tbsp olive oil 3 sprigs fresh oregano 3 garlic cloves 1 sprig fresh rosemary 1 sprig fresh thyme
NATURE’S BOUNTY In addition to grass-fed and finished beef, lamb, and pork, Pop’s Old Place offers freerange eggs and honey.
INSTRUCTIONS Preheat the oven to 325°F. Heat olive oil in an ovenproof skillet. Salt and pepper lamb chops, then brown in skillet on each side. Add the sprigs of fresh herbs on top of shoulder chops and tuck in 3 garlic cloves. Cover with a lid and put in oven for approximately 60 minutes or until shoulder chops pull apart easily.
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Pickled Turnips
Darlene’s tip: Make at least an hour ahead of time or the day before and keep in refrigerator. INGREDIENTS 2 medium-size fresh turnips, sliced in thin strips 1 small beet, sliced in thin strips INSTRUCTIONS Place beet and turnip strips in the bottom of two pint-size canning jars.
Brine for Pickling INGREDIENTS 1 cup white vinegar 1 cup water 3 Tbsp granulated sugar 1 Tbsp Diamond kosher salt 1 Tbsp pickling spice
Sourdough Flatbread
Adapted from sourdough recipe at LittleSpoonFarm.com Darlene’s tip: Make the dough the day before, or you can buy a naan/ pita bread in grocery store to start the recipe at once. INGREDIENTS ½ cup sourdough discard 2¼ cup King Arthur all-purpose flour ¾ cup whole, full-fat milk ¼ cup full-fat sour cream 1 Tbsp olive oil 1 Tbsp Diamond kosher salt INSTRUCTIONS Mix wet ingredients together, including the starter. Add flour, and stir with dough whisk, or mix with your hands. The dough will be super shaggy in the beginning but will come together to form a dough ball. Cover the dough ball and let dough rest for four hours. After resting, turn dough out onto a floured surface, cut into 8 even pieces, roll into small dough balls. Let the eight doughballs rest another 15 minutes, while covered with a towel. Using a rolling pin, roll out each of the pieces of dough until thin, similar to a thick flour tortilla. Pan fry one at a time in a dry hot skillet. Cook flatbreads on both sides, turning when the flatbread puffs up in the center. There should be nice toasty patches on the flatbread. Remove and cover with cloth to keep warm.
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INSTRUCTIONS Heat ingredients in a saucepan until just starting to boil, then turn off heat and let sit for 15 minutes. Pour warm liquid over the turnips and beets, covering with a tight-fitting lid. Let sit for at least one hour (or this can be prepared the day before). Keep in the refrigerator until ready to use.
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Herbed Spread INGREDIENTS ½ cup sour cream 2 Tbsp fresh dill, chopped 1 Tbsp fresh parsley, chopped 1 tsp lemon juice ¼ tsp kosher salt ¼ tsp black pepper Half of a small cucumber, deseeded and finely chopped
MAKIN’ IT FUN The arugula and shredded red cabbage salad is not only nutritious and flavorful but also enjoyable to make.
INSTRUCTIONS Wash and peel cucumber, then slice in half, lengthwise. Using a spoon, scrape seeds out of the middle of cucumber. Chop finely and set aside in a small bowl. Mix all remaining ingredients well, add the cucumber and refrigerate until ready to use.
Arugula & Shredded Red Cabbage Salad
ASSEMBLE THE FLATBREAD Place a thin layer of herbed spread on warm flatbread. Top with shredded lamb shoulder, arugula and red cabbage salad, crumbled feta cheese or goat cheese and pickled turnips. The flatbread can be purchased and reheated, but making it from scratch is fun and super tasty. CS
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INSTRUCTIONS Lightly dress the arugula and cabbage with olive oil, lemon juice and salt and pepper, then toss.
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A Braver Calling BETWEEN HER CAREER AS AN ENVIRONMENTAL LAWYER AND HER STEWARDSHIP OF COTTINGHAM FARM, CLEO BRAVER’S SINGULAR PASSION IS FOR THE LAND WE LIVE ON Written by Joe Willey | Photography by Jill Jasuta
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The Eastern Shore is a relaxing, verdant place filled with rolling fields, meandering rivers and winding creeks. It is an enticing location for a farm or a weekend home. In 1997, Cleo Braver and her husband, Allie Tyler, bought the 156-acre Cottingham Farm as a place to rest on weekends. Then, the 100 tillable acres grew soybeans and corn, not uncommon on the Eastern Shore, and other great swaths of farmland across the United States. But in time, Braver would come to understand the intersection of farming and health that changed the trajectory of her career. When she was a girl, Braver read the seminal book Silent Spring by Rachel Carson. The book documented the harm done to people and the environment by the indiscriminate use of pesticides. The book raised awareness of the use of the pesticide DDT and was pivotal in its eventual banning by the U.S. in 1972. The book influenced Braver to become an environmental lawyer and defined her passionate pursuit of protecting the environment — specifically, Chesapeake Bay. After buying Cottingham Farm, she wanted to play a role in restoring the health of the Bay. Braver knew farming would be the primary place to explore the relationship between the soil and the many tributaries that feed the ecosystem. Her work as an environmental lawyer had exposed her to the research about synthetic pesticide runoff damaging the Bay. As she began researching the effect of conventional farming crops and EPA-approved techniques on public health, what she found shocked her into action.
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“Once you know what is sprayed on your food, you won’t want to eat it,” she says without a twist of irony. She researched the approved use of pesticides on food crops and their intertwined toxicity to people and the planet. Most chillingly, she read studies that clearly showed the link between pesticide use on crops and human exposure, causing diminished executive function —the ability to prioritize and make decisions — especially in children. Food that should be helping is harming. She knew that to fight, she would need to farm. Cottingham Farm is a wholly organic farm using practices perpetuated for generations that sustain the soil and change lives by providing healthy, nourishing food. The farm grows year-round: carrots, beets, lettuce, cardoon (like artichokes), garlic (and garlic scapes), bok choy, and radishes. The farm also provides eggs from free-range heritage chicken breeds that strut and peck in a large yard. Cottingham Farm also raises Berkshire pork — an English heritage breed known for its heavy marbling, tenderness and flavor. The farm grows pasture like clover, rye, wheat, vetch and oats — all organically grown — and buys strictly organic hog and chicken feed for the animals, supplementing with the farm’s organic vegetables, herbs and fermented feed. Heritage breeds fit well on this organic farm that intentionally looks to connect the past to provide a pathway to the future. Braver noted that “tasteless food is nutritionless food.” The farm store is open year-round three days a week. The type of produce varies by season, but all products are from the farm and organically grown on the property. In addition to her well rich, nutritious, locally grown food, Braver enthusiastically helps others learn about organic farming, not only how it is done but why it should be done. Most people have become uninterested in their everyday food sources; some are even woefully disrespectful of it. Cleo Braver’s priority was to clean up Chesapeake Bay, but her mission now goes further. She wants nothing less than to inspire people to demand clean food that does not harm their children and the environment. She knows that if they do, it will change the world — one bite at a time. CS
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Captivated by Garlic TAKE A MAGICAL MYSTERY TOUR OF THE ENIGMATIC AND OFTEN UNDERAPPRECIATED GARLIC PLANT WITH JIM REINHARDT OF NATURE’S GARLIC FARM IN EASTON Written by Joe Willey | Photography by Jill Jasuta Garlic does not always get the respect it deserves. True, the alliaceous vegetable is a cancer fighter valued for its health properties but is often seen as bold and malodorous. The right kind of garlic will change minds, though. It will surprise the most jaded food lovers and emerge as an epicurean delight, with subtle flavors that complement the best meals. For most of his life, Jim Reinhardt, of Nature’s Garlic Farm in Easton, ate garlic like most people — out of a jar bought at the grocery store. He did not often think about garlic. But when visiting Upstate NY after retiring from the construction industry, Reinhardt noticed swaying green fields of garlic. He liked the sight of it, and the idea of growing garlic quickly captivated him.
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Out of curiosity, Reinhardt attended agriculture classes through a Cornell University satellite program. He was eager to learn more about farming, specifically garlicgrowing. It was significantly more difficult than he first thought, but he persevered. In 2014, he planted one acre. By 2016, it grew to nine. Now, in 2022, he farms 22 acres of garlic. Sustainable, natural methods only are used and have been since the inception of the garlic farm. Reinhardt plants cover crops, so his fields are green year-round. Cover crops keep microorganisms moving from soil to plant and keep both healthy without using synthetic fertilizers or unnatural products. Cover crops also ensure that the topsoil doesn’t erode from wind or rain and keep the soil cooler.
There are different types and varieties of garlic. What is most often grown is softneck garlic. That type is like an onion and is easy to grow and harvest. But Reinhardt grows hardneck garlic — gourmet garlic, he calls it. The hardneck style is uncommon and more expensive because it requires additional steps to harvest, but the taste is worth the effort. Reinhardt grows two varieties: Music and German White. The lyrical and descriptive names hint that there is more to learn about garlic than one might have initially thought. This garlic has a complex flavor palate, described with language that wine connoisseurs might use. Buttery, robust, spicy, and well-balanced are terms used to describe the hardneck garlic grown at Nature’s Garlic Farm.
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Garlic is ready to be harvested at different times during the growing cycle. Young, green garlic season is in March. In some cultures, the tender leaf and stem, found in April, are valued. Garlic scapes, the curling stem that can reach six feet, are harvested in late spring. Late June or early July is when the garlic is mature. The flavors of each type of garlic are different and have unique, prized attributes. Nature’s Garlic Farm ships garlic to online customers and directly delivers to stores in Maryland, Delaware, Pennsylvania, Virginia and West Virginia. Single-store operations and chains, like Wegmans, carry Nature’s Garlic Farm hardneck garlic. But Reinhardt believes in people growing garlic in their backyards, so he holds educational workshops for anyone interested. He is quick to share tips and insights on the plant that captivated him years ago. “We are growers, educators and enthusiasts,” he says, and he wants others to be fascinated with the complexities of what too many take for granted. Jim Reinhardt spends almost as much time championing garlic as he does growing it, and for the right reasons. Tasting hardneck garlic is all that most people need to understand what the fans of Nature’s Garlic Farm already know. That garlic is indeed an impressive plant. CS
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The pressures of high school for teenagers are complex and undisputable. Academic, athletic, peer and work demands combine to create a mountain of stress that can feel daunting to climb. For teens in need of dental enhancement, that stress can be compounded by a lack of self-esteem. This was the case for local teen Zoie Hatton of Delmar, DE, who said her confidence was affected by her crooked teeth.
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“I had never really liked my teeth, and I almost always chose to smile with my mouth closed,” she said.
Photo by Birdie Lane Photography
At age 14, Zoie became a patient of Dr. Michael Tilghman at Tilghman Orthodontics, who thoroughly examined her situation and concluded braces would be her appropriate treatment for a positive outcome. Zoie said her parents chose Tilghman Orthodontics for her care because the practice had the most reasonable prices, and the overall environment of its Salisbury office was welcoming and friendly. Zoie stated her experiences at Tilghman Orthodontics were beyond her expectations. “My care was the best I could imagine,” she said. “Every appointment I had, they checked to make sure everything was going well, and they would double-, even triple-check to make sure I was comfortable and that nothing was poking or hurting me. I was really impressed by the precision and detail of how my braces were put on and maintained.” Now 17 and braces-free, the 2022 Delmar High School graduate is smiling from ear to ear every chance she gets, which has greatly enhanced her confidence and even brightens the day of those around her.
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wellness Asparagus: A Green Gem of Summer Written by Denise Sultenfuss
O
ne of the first vegetables to shake off winter, asparagus earned its feature spot at my dinner table years ago. In her novel Animal, Vegetable, Miracle, author Barbara Kingsolver writes, “The shoot emerges from the ground like a snub-nosed green snake,” looking for warmth from the sun. Kingsolver asserts that “the main barrier between ourselves and a local-food culture is not price, but attitude.” We know that eating more vegetables benefits our health. The obstacle, however, is actually eating them. Along with a generous helping of fiber, asparagus provides inulin, a prebiotic that contributes to the beneficial bacteria in your gut. In addition, studies support that asparagus is rich in protein, fat, vitamins and minerals, and the contents are fivetimes higher than that of the other normal vegetables. Pencil-thin and sturdy, wild asparagus makes its home along the ditches in the Mid-Atlantic. Growing up on Maryland’s Eastern Shore, I had countless opportunities to vault over wide gullies, searching for the green gem of spring. Once we picked enough asparagus, we bundled our springtime plunder with rubber bands stashed in our pockets. Then, loading the fistsized bundles into the baskets on our bikes, we peddled home to add our tender shoots to the dinner menu.
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HOW TO STORE YOUR ASPARAGUS Store the bundle in the refrigerator like you would freshly cut flowers. Rinse the bundle and recut the ends of the spears, about onequarter of an inch and stand them upright in a glass container. Recutting the stems will expose the fresh tissue and enable the plant to absorb the freshwater. Of course, refrigeration helps prolong the vegetable but does nothing to enhance the flavor. A friendly word of caution: To avoid asparagus burnout, once asparagus season is in full swing, exercise a little food moxie by creatively adding it to breakfast, lunch and dinner meal plans.
NUTRIENT-RICH Asparagus is rich in protein, fat, vitamins and minerals, and the contents are five-times higher than that of the other normal vegetables.
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Not everyone wants to forage for wild asparagus. I get that. From mid-April through June, roadside stands and farmers’ markets provide easy access to this stalk teeming with nutrients. Cookbook author and creator of London Farmers’ Markets Nina Planck suggests “buying local food makes eating vegetables easier and more fun.” Farmers’ market vendors and supermarkets showcase the “King of Vegetables” in a rainbow of varietal colors: white, pink, purple and blue-purple. The optimum time to eat the sturdy vegetable is the same day it gets the knife across the thick neck of the plant. Steam, grill, or roast your asparagus with a homemade marinade, avocado, olive or butter. Collect asparagus recipes that contain clean, wholesome ingredients that you can get from local sources.
RECIPE: GRILLED ASPARAGUS Brush asparagus spears with a marinade of 3 Tbsp of melted butter and three minced garlic cloves. Season with sea salt and pepper. Grill the asparagus uncovered, turning once until shoots are tender, 2-3 minutes per side. Transfer the shoots to a platter. Squeeze the juice from half a lemon or lime evenly over the stalks. Once you master this recipe, trade out the butter for high-quality olive oil to add a different flavor — experiment with adding herbs like thyme or cumin to your melted butter. VARIATIONS TO THE RECIPE • Add ½ tsp of cumin and ½ tsp of coriander to your butter marinade • Add 1 tsp of orange zest and 1 tsp of thyme to your garlic marinade Asparagus and fennel, a culinary partnership that brings out the best in both. Now is the time to kick off your culinary moxie by cooking with two vegetables that may never have appeared in your produce bin.
Asparagus-Prosciutto Bundle INGREDIENTS 2 lbs of fresh asparagus (select medium-size stalks) 2 packages of nitrite-free prosciutto 3 Tbsp of unsalted butter, melted Sea salt Black pepper
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INSTRUCTIONS Preheat the oven to 400°F. Prepare a bowl with ice water and set it aside. In a large stockpot filled with water, add 1 Tbsp of salt and bring the water to a boil. Immerse the asparagus into the boiling water and cook for 3 minutes (avoid overcooking). Remove the asparagus from heat and drain it into a colander, then immediately place the asparagus into a bowl of ice water for a few seconds. Then drain the asparagus. Bundle a serving of asparagus (5-8 spears) and wrap the prosciutto tightly around the middle of the stem. Place the bundled spears in a shallow baking dish and bake for 1012 minutes. Drizzle the melted butter evenly over the bundled spears. Salt and pepper to taste. Experiment with adding fresh herbs to the melted butter. OTHER WAYS TO USE A BUMPER CROP OF ASPARAGUS Asparagus melds seamlessly into scrambles, casseroles and grain dishes when purging the fridge of leftovers. • Add small pieces of asparagus to an omelet, frittata or quiche • Add chopped, cooked asparagus to soup • Layer grilled asparagus on salads • Top baked potatoes with asparagus tips • Add asparagus tips as a topping on pizza • Incorporate tips and stems into gluten-free pasta and drizzle with a butter marinade
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The abundant availability of in-season crops requires you to exercise a bit of culinary innovation. In the Mid-Atlantic, asparagus enhances our meals until the arrival of summer vegetable crops. Even if you are a “non-cook,” you will find that experimenting with asparagus, even in a rather slapdash way, bolsters your health and culinary creativity. CS
References (AMA cited) Yu Q, Fan L. “Improving the bioactive ingredients and functions of asparagus from efficient to emerging processing technologies: A review.” Food Chemistry. 2021; 358:129903. doi:10.1016/j.foodchem.2021.129903
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Achieve your weightloss goals TidalHealth offers resources in your own backyard
Diabetes, stroke, heart disease, sleep apnea, back and joint pain — these are all conditions associated with obesity. If you’re concerned your weight gain could lead to poor health, it’s time to take advantage of the resources available in your own backyard. Whether it’s through diet and exercise or weight-loss surgery, TidalHealth’s knowledgeable providers can help you shed those unwanted pounds and get back on the path to wellness.
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PROMOTIONAL SECTION
“Patients generally inquire if they are a candidate for surgery if they have experienced a long struggle with weight issues, and inability to independently manage weight loss,” said Jarrod Buzalewski, DO, of TidalHealth General Surgery. “They will know if they are a candidate if they are willing to commit to a lifetime of lifestyle changes, as well as follow-up with their primary care provider, bariatric medicine specialist and surgeon.” Dr. Buzalewski, who performs general and bariatric surgery at TidalHealth Nanticoke, says some of those key lifestyle changes include: Sandra Palavecino, MD, helps patients reach their goal weight at TidalHealth Weight Loss & Bariatric Nutrition.
• modification of food intake, including smaller/more frequent meals (four to six times daily)
“Our mission is to guide patients to achieve weight loss through a comprehensive program that includes medical or surgical options,” said Sandra Palavecino, MD, a bariatric and internal medicine specialist at TidalHealth Medical Weight Loss & Bariatric Nutrition. “Obesity has been recognized as a chronic disease with increasing prevalence in our region.”
• careful attention to adequate protein consumption/ hydration, and adherence to multivitamin regimen
For those who need surgery to reach their goal, TidalHealth offers an award-winning program that has helped more than 3,000 patients lose weight since its inception. Candidates for bariatric surgery include patients who have a body mass index (BMI) greater than 35 who have a co-morbidity — such as diabetes, hypertension, or sleep apnea — or patients who have a BMI above 40 who do not have a co-morbidity.
• a commitment to increase physical activity as able based on co-morbidities, which often include joint issues. TidalHealth bariatric surgeons perform a wide variety of procedures including sleeve gastrectomy, gastric bypass and diagnostic and therapeutic endoscopy procedures related to bariatrics. The majority are done minimally invasively using laparoscopic or robotic surgery. Patients generally require a referral from their provider. Recovery normally includes six weeks of no heavy lifting and a supervised nutritional plan that progresses as patients heal. Most require no more than a couple of days of prescription-strength pain medications.
To learn more about weight-loss surgery at TidalHealth, speak with your provider or call TidalHealth Medical Weight Loss & Bariatric Nutrition at 302-536-5395.
Jarrod Buzalewski, DO, performs bariatric and general surgery at TidalHealth Nanticoke.
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The benefits of peaches By Alyson Hickman, RD, LDN, CDCES
Summer is here, which means fresh peach season is right around the corner. Peaches were thought to originate in China more than 8,000 years ago, and they now grow in many places around the world. This amazing fruit not only has a delicious taste, but also has many major health benefits. This summer, don’t forget to grab some fresh peaches from your local farmer’s market or grocery store to add to a variety of dishes, or even to eat on their own. One of the primary benefits of peaches is their fiber content. Fiber helps with proper digestion and aids in lowering cholesterol. One medium peach provides 12 percent of your daily goal for fiber intake. In addition to fiber, peaches also contain prebiotics, which provide nutrition to the good bacteria in your gut. These good bacteria are partially responsible for proper digestion, skin health, energy levels, immunity, and so much more. Peaches also contain several antioxidants, including vitamin C, that help your body function properly and fight off disease and illness. Antioxidants can boost immunity; combat oxidative stress, which has been linked to Alzheimer’s risk; improve brain health; and even lower cancer risks. One study showed that a higher intake of berries and peaches leads to a lower risk of estrogen and receptive negative breast cancer. More recently, peaches have been included for studies surrounding weight management and insulin resistance. Not only are peaches a low-calorie, lowercarb fruit (one medium peach contains 38 calories and 9 grams carbohydrates), but they also contain phenolic compounds that could help fight metabolic syndrome. Metabolic syndrome — also known as insulin resistance syndrome — is a group of conditions that occur together and increase your risk of heart disease, stroke, and type 2 diabetes. The specific blend of phenolic compounds in peaches and other stone fruits are theorized to have anti-obesity properties and work simultaneously to aid in insulin resistance and glucose insensitivity.
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A peach a day may not be the key to keeping the doctor away, but be sure to keep all the potential health benefits in mind while you enjoy their delicious taste this summer. Resources: Cisneros-Zevallos, L., Wu, C., Castillo, P., Ibanez, F., Cao, C., & Simons, P. Promoting stone fruits for Protection against the Metabolic Syndrome. Metabolic Syndrome - What Is Metabolic Syndrome? | NHLBI, NIH. (2022, May 18). National Heart Blood and Lung Institute. https://www.nhlbi.nih.gov/health/metabolic-syndrome Phillips, K. (2014, July 11). Peaches, plums, nectarines give obesity, diabetes slim chance. AgriLife Today. https://agrilifetoday.tamu.edu/2012/06/18/peaches-plums-nectarinesgive-obesity-diabetes-slim-chance/ Sass, C. (2020, January 9). 8 Health Benefits of Peaches. Health. https://www.health.com/nutrition/health-benefits-peaches
PROMOTIONAL SECTION
Granny’s Peach Cobbler Submitted by TidalHealth Team Member Pam Kennedy, this is an easy and delicious summertime recipe. 1 cup of milk 1 cup of self-rising flour 1 cup of sugar 1 to 1½ cup of peaches, sliced or diced into bite-size chunks Preheat oven to 375°F. Generously spray a 9” x 9” baking dish with nonstick cooking spray. Mix milk, flour and sugar in a bowl with a whisk, making sure to get out the lumps. Fold in peaches. Pour into prepared baking dish. Bake 30-35 minutes; it could take additional time depending on how juicy your peaches are. Bake until gold brown and serve warm with a scoop of whipped topping or ice cream.
Peach Dump Cake Your whole family will be asking for seconds when you make this easy dessert shared by TidalHealth Team Member Amy Louise Mathis. 2 16-ounce cans of peaches in heavy syrup 1 18.25-ounce package of yellow cake mix ½ cup butter ½ tsp ground cinnamon Preheat oven to 375°F. Empty peaches into a 9” x 13” inch baking dish. Cover peaches with dry cake mix and press down firmly. Cut butter into small pieces and scatter on top of the cake mix and sprinkle with cinnamon. Bake in the preheated oven until the top of the cake is golden brown, about 45 minutes.
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Ginger Peach Smoothie This healthy and refreshing smoothie is a go-to recipe for TidalHealth Team Member and Certified Yoga Instructor Megan Koester. 1 cup frozen peaches 1 banana, fresh or frozen 1 cup plant milk or fruit juice 1 tsp fresh ginger, peeled 1 tsp chia seeds Add honey or maple syrup to sweeten Add all ingredients to the pitcher of a high-powered blender and blend on high until smooth. Pour into two glasses and garnish with fresh peach slices.
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When weight loss is difficult, we can help.
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Losing weight and keeping it off isn’t a result of fad diets and fast-paced exercise plans — it’s about good decisions and lifestyle changes. At TidalHealth, we provide education and individualized plans to help you succeed on your weight-loss journey.
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coastal
WELLNESS
THROUGH Tragedy Comes hope Written by Joe Willey | Portraits by Grant L. Gursky
STATISTICALLY, FARMERS ARE THREE TIMES MORE LIKELY TO DIE FROM SUICIDE THAN THE GENERAL POPULATION. THE JESSE KLUMP MEMORIAL FUND, ROOTED IN SNOW HILL, AIMS TO CURB THAT NUMBER LOCALLY THROUGH OUTREACH AND SUPPORT IN JESSE’S NAME
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A devastating tragedy can loom like a roiling thunderhead over a shaken community. But a glimmer of light can pierce the darkness and illuminate unseen problems. One nonprofit’s vision to provide suicide prevention programs for its local community discovered a shocking and intractable statistic. It led to a group project designed to help one of the nation’s most independent-minded groups — farmers. After the loss of her son Jesse by suicide in early 2009, Kim Klump almost immediately began helping other families suffering from similar tragedies and working to prevent new ones from happening. In March of that same year, inspired by Jesse’s caring and thoughtful attitude, the Jesse Klump Memorial Fund was created to provide scholarships for young people willing to help their neighbors. Kim Klump and others working to meet the needs of Worcester County residents were concerned that there were no suicide prevention programs. Undaunted, the team created the Jesse Klump Suicide Awareness and Prevention Program in early 2011. The Snow Hill community and others across the Eastern Shore enthusiastically backed the mission to eradicate suicide.
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In 2018, the Centers for Disease Control and Prevention (CDC) released their findings on suicide by occupation. Farming and similar occupations, like forestry, fishing and hunting, were near the top of the list. When those at the Jesse Klump Memorial Fund looked over the fields that cover great tracts of land across the Eastern Shore, they knew there were dire needs in the area. Farming is a solitary profession and one that relies on variables outside of the farmer’s control to provide income. Most small farms need additional income from part-time jobs to survive. The National Farm Union reports that since 2013, farm incomes have dropped nearly 50%. Prices are low, and costs are high. These factors, coupled with the independent streak needed to survive the challenges of farming, can breed disaster. Kim Klump
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The Jesse Klump Memorial Fund is one of a consortium of nonprofits, counseling services, health departments, hospitals, behavioral health professionals and schools that joined together as The Suicide Prevention Coalition. The group created a project called SaveAShoreFarmer.org. Because many farmers do not want to seem weak, there are cultural stigmas to overcome. But things can change, and because of the difficulties of COVID and its impact, people are less fearful of speaking about mental health issues. The Suicide Hotline (800-273-8255) is an invaluable resource for anyone needing help and considering suicide. But perhaps the most important development since its creation is the new 988 hotline number, set to launch in July. Simply dialing those three digits will put a person in contact with a counselor trained to deal with suicide and mental health challenges. Statistically, farmers are three times more likely to die from suicide than the general population. Though that statistic is a dark one, the work of groups like The Suicide Coalition and organizations like The Jesse Klump Memorial Fund are shining a light that illuminates a path of suicide prevention. Breaking the chain of mental health stigmas in the local farm community will need not only the current group of passionate professionals but others endowed with resistance to opinion and the inner strength to speak up. For lasting change, farmers must act too. CS
Editor’s note: The Jesse Klump Memorial Fund, Inc., a nonprofit corporation, exists to end the tragedy of suicide and its consequences, to provide a place of healing and compassion for those who have lost loved ones to suicide and to provide financial aid to graduates of Snow Hill High School who have demonstrated a strong commitment to making the world a better place. For more information, visit JessesPaddle.org.
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EVENTS
BERRY EXCITING EVENT While peaches may dominate the summer fruit season on the Shore, Chincoteague Blueberry Festival organizer Sam Serio believes blueberries are the true stars.
Bursting With Flavors THE 34TH ANNUAL CHINCOTEAGUE BLUEBERRY FESTIVAL IS SET TO KICK OFF ON JULY 21 WITH AN UNPRECEDENTED ARRAY OF DELIGHTS Written by Olivia Minzola | Photography by Pamela Aquilani
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Calling all blueberry lovers: It’s time to ready your taste buds for some melt-in-your-mouth, blueberry-inspired treats, including flavorful ice cream, homemade pie, scrumptious pancakes and more. The 34th annual Chincoteague Blueberry Festival is expected to be bigger and better than ever. Over the years, the three-day, family-friendly festival has become the most well-attended event along the Eastern Shore of Virginia. This year’s festivities will feature an array of food stands, live music, and fine-arts and crafts vendors. No matter what activity guests choose to partake in, delicious, fresh blueberries are sure to steal the show. “We celebrate all things blueberry,” said Sam Serio, the festival’s official organizer. According to Serio, prior to the festival’s inception, Virginians were searching high and low for a fruit to use as the centerpiece for the event. The blueberry was chosen for its versatility and remarkable health benefits. “People are enthusiastic about blueberries, more so than strawberries, peaches, plums or whatever you might be able to have a festival around,” said Serio. Serio has been directly involved with the festival for 17 years. In his eyes, the festival is a true diamond in the rough. At one point, when it was on the verge of shutting down, he boldly stepped up. “I told my wife, ‘It’s really a shame. This thing has so much potential,’” Serio said. He then saved the festival after signing up to become its official organizer. Serio is happy to witness all the festival has done in terms of bringing the community closer together. Each year, it ushers thousands of visitors to the island, crowds that local restaurants, miniature golf courses, movie theaters and hotels — in fact all beloved Chincoteague destinations — benefit from. This year’s festival takes place July 21–23 from 9 a.m. to 4:30 p.m. daily. Guests can join in the celebration both indoors and outdoors at the Chincoteague Center, located at 6155 Community Drive, Chincoteague Island, VA. The entry fee for adults is $5 and $1 for children under 13. “It’s a bargain. I think it’s really unbeatable,” said Serio. “It’s why we get a lot of people coming back. Families have grown up going to the festival.” Those looking to indulge in tasty, handpicked blueberries are encouraged to stop by the festival this July, when all are guaranteed to have a “berry” good time. CS
Introducing our newly appointed Music Director and Conductor
MICHAEL REPPER
The Mid-Atlantic Symphony Orchestra proudly celebrates our 25th Anniversary.
2022-2023- A Season of Celebration SEPTEMBER Featuring Michael McHale, Piano September 29, Wye Mills, MD October 1, Lewes, DE October 2, Ocean City, MD
NOVEMBER Featuring Igor Yuzefovich, Violin November 10, Easton, MD November 12, Rehoboth Beach, DE November 13, Ocean Pines, MD
Michael Repper – an internationally recognized conductor, pianist, and recording artist whose mission is to use music as a tool for uniting and inspiring communities – has been appointed music director and conductor of the Mid-Atlantic Symphony Orchestra.
New this Season!
2022-2023- MSO Ensembles Series
MSO WOODWIND QUINTET October 28, Rehoboth Beach , DE | October 30, Easton, MD MSO HOLIDAY BRASS QUINTET December 17, Rehoboth Beach , DE | December 18, Easton, MD MSO STRING QUARTET February 11, Rehoboth Beach , DE | February 12, Easton, MD MSO JAZZ ORCHESTRA May 11, Easton, MD | May 12, Rehoboth Beach , DE For more information & to purchase tickets visit
midatlanticsymphony.org or call 1.888.846.8600
DECEMBER | HOLIDAY JOY Featuring Rochelle Bard, Soprano December 1, Wye Mills, MD December 3, Lewes, DE December 4, Ocean City, MD
NEW YEAR’S EVE CONCERT Featuring Anna Kelly, Soprano & Rachel Blaustein, Soprano December 31, Easton, MD
MARCH Featuring the Winner of the Concerto Competition March 9, Easton, MD March 10, Ocean Pines, MD March 11, Rehoboth Beach, DE
APRIL Featuring Dominique de Williencourt, Cello April 27, Wye Mills, MD April 29, Lewes, DE April 30, Ocean City, MD
For unforeseen circumstances, soloists and programs are subject to change without notice. The Mid-Atlantic Symphony Orchestra, a nonprofit organization, is supported by grants from the Maryland State Arts Council, Talbot County Arts Council, Worcester County Arts Council, the Sussex Arts Council, and the VanStrum Foundation, as well as other generous donations from corporations, organizations, and individuals.
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HISTORY
Pride of Delmarva THE GREAT STATE OF GEORGIA MAY LIKE TO GRAB THE HEADLINES, BUT THE PROUD PEACH-GROWING HERITAGE OF DELMARVA IS SECOND TO NONE Written by Ian Post | Photo by Pamela Aquilani
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Peaches have been growing on the Delmarva Peninsula for centuries, giving our soils plenty of experience growing perfect peaches, like the ones we enjoy here each summer. Peaches were first introduced in North America by the Spanish in the 1500s and Native Americans quickly adopted the fruit and planted orchards as far west as the Great Lakes. One of the first colonial orchards recorded on Maryland’s Eastern Shore was Colonel George Dashiell’s 1749 accounting of 18 fruit-bearing peach trees and a nursery stock of several hundred trees along the Wicomico Creek. However, as agricultural production was industrialized and railways spread throughout the 19th century, the seeds were planted for Delmarva to earn its reputation for growing worldclass fruit. In 1870, major acclaim was given to Delaware’s peaches in a Harper’s Monthly magazine, which covered the state’s booming peach industry. Titled “Among the Peaches,” the article and accompanying illustrations detailed the regional advantages and business operations of orchards on the Delmarva Peninsula, as well as the production (and consumption) of canned peaches and peach brandy. Between 1885 and 1889, the successful peach yields that saw fruit being shipped to market in Philadelphia, New York City and Canada overshadowed sporadic seasons of devastation from pests and diseases, like the Yellows virus. The cyclical successes of peach crops on Delmarva proved true again from 1889 to 1891, as viruses, beetles and a March frost led to 100% crop losses, which nearly wiped out the industry.
Throughout the severe ups and downs of Delmarva peach production in the late 19th century, the Harrison Nurseries in Berlin steadily grew. As many Maryland and Delaware farms offset peach failures by diversifying with other fruits, primarily strawberries, Harrison found markets for nursery peaches in orchards being developed in Western Maryland, Georgia, Alabama and the Great Lakes region. Between their nursery, orchards, basket-making and shipping of peaches, Harrison Nurseries employed (directly and indirectly) many of the citizens of Berlin. However, the stock market crash in 1929 started a steady decline, and most of the company was sold at auction in 1943. While the family purchased nine of the 29 orchard properties and kept its fruit business active until the 1960s, they eventually succumbed to the demand for wheat and corn farms from Delmarva’s poultry industry. Delmarva’s peach-growing tradition is mainly carried on today by Delaware family orchards with generations of farming experience, like T.S. Smith and Sons in Bridgeville, Bennett Orchards in Frankford and Fifer Orchards in Camden. These historic farms have gone toe-totoe with the pressure of major 20thcentury agricultural trends, which saw the majority of America’s fruit production shift to California, while poultry, grain and soy production quickly dominated the Chesapeake region. When the soil, climate and pests cooperate with these orchards, visitors are quickly reminded that peaches from Georgia don’t stand a chance against the long history and tradition of peaches grown on the Delmarva Peninsula. CS
Be sure.
Berlin Peach Festival Every summer, when the peach season is at its peak, farmers, craft vendors, music and food are brought together to celebrate the juiciest stone fruit at the Berlin Peach Festival. Sponsored by the Calvin B. Taylor Museum and Worcester County Arts Council, this free event will occur on Saturday, August 6, from 10 a.m. to 3 p.m. Festivities this year include music from the Bilenki Duo and a cooking demonstration by Phillip Cropper. CS
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Summer’s Peachy Delight SODEL CONCEPTS DESSERT MASTER DRU TEVIS SHARES A FAVORITE RECIPE USING LOCALLY SOURCED PEACHES Recipe by Dru Tevis, SoDel Concepts | Photography by Pamela Aquilani
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Healing Hands Chiropractic Berlin Maryland Area's Premier Chiropractic and Wellness Center providing quality chiropractic care since 2002
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he smell of ripe peaches tells you it’s summer — and the Eastern Shore is abundant with sweet and tasty opportunities to transform ordinary recipes into mouthwatering, seasonal favorites. Dru Tevis, pastry chef extraordinaire for SoDel Concepts, is known for creating some of the most amazing desserts on the Shore — and he shares a favorite from his personal recipe collection with locally sourced peaches from Bennett Orchards with you. Enjoy!
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Fabiola L Nadjar Fiore, CEO - Magali La Farandole, LLC is all about “Haute Artistry”, custom made to order - decor, furniture, art, gifts… genuinely from their many global countries of origin. Extravagant glass designs & decorative photography portrays her glass art, taking you into another galaxy of inspirations. Showcasing at farmers’ & artisanal craft markets and exhibiting at the Milton Arts Guild & Rehoboth Art League, soon to others, all through the year. Kindly shop online anytime.
www.magaliboutique.com | info@magaliboutique | 718.612.3984 July/August 2022 • CoastalStyleMag.com
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Vanilla Bean Layered Cheesecake with Fresh-Sliced Peaches
Cream Cheese Filling Ingredients 4 8-oz packages cream cheese, room temperature ½ tsp salt 1½ cups sugar ¼ cup sour cream 1 Tbsp lemon juice 2 tsp vanilla bean paste 2 egg yolks 4 eggs
Graham Cracker Crust Ingredients 2 cups graham cracker crumbs ¼ cup light brown sugar ½ tsp salt 1 stick butter, melted
Instructions Preheat oven to 450°F. Beat cream cheese on medium to break it up. Add the salt and about half the sugar and beat at medium-low for about 1 minute, until combined. Scrape down bowl, add remaining sugar and beat about 1 minute, until combined. Scrape bowl, add sour cream, lemon juice, and vanilla bean paste and beat until combined (1 min). Add eggs, starting with yolks, followed by 1 egg at a time, mixing each addition until fully combined and scraping down the bowl before continuing.
Makes one 9-inch cheesecake
Instructions Combine graham cracker crumbs, light brown sugar and salt. Add in melted butter and stir until combined. Press crust into the bottom of a 9-inch springform pan. Bake at 350°F for 8-12 minutes, until it takes on a little color around the edges. Set aside to cool.
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Vanilla Whip Topping Ingredients ½ qt heavy cream 1 Tbsp vanilla extract 1 cup powdered sugar Pinch salt
2021
Spray sides of springform pan. Place cake in a large, shallow pan containing hot water that comes about 1 inch up the side of the springform. Place in the 450°F oven, close the door and immediately turn oven down to 350°F. Bake about 1 hour and 15 minutes. The top should be slightly golden, and the cake should jiggle as a whole, without looking wet in the center. Turn the oven off, crack the door and leave the cheesecake in oven for about 20 minutes. Remove from oven and water bath and allow to cool on a wire rack for 2 hours. Cover and refrigerate overnight.
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Instructions Beat heavy cream in a mixer with a whisk attachment until soft peaks form. Add vanilla extract, powdered sugar and a pinch of salt, and beat until stiff peaks. Top whole cheesecake if planning to serve all at once or top individual servings with a big spoonful. Serve with freshsliced peaches or whatever berries/fruit are in season. CS
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ICING ON THE CAKE Dru said this recipe can be topped with peaches or your favorite, fresh berries/fruits of the season.
302.500.3334 BigWaveHVAC.com | info@bigwavehvac.com July/August 2022 • CoastalStyleMag.com
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Pretty as a Peach PINO TOMASELLO’S VERSION OF A CLASSIC RECIPE IS NOT ONLY DELICIOUS BUT PRESENTS BEAUTIFULLY FOR ENTERTAINING Recipe by Pino Tomasello Photography by Pamela Aquilani
Pino’s Summer Peach Caprese Dressing Ingredients 1/2 tsp sea salt 1/4 cup EVOO 2 Tbsp red wine vinegar 2 Tbsp balsamic vinegar Fresh, ground black pepper to taste Instructions Mix the ingredients in a blender.
PERFECT PAIR This recipe pairs nicely with Mionetto Organic Prosecco, as suggested by Karen Tomasello. Follow: @food_wine_travels
Peach Caprese Ingredients 2 large, fresh, firm peaches (not too ripe), sliced 1/2 red onion, sliced thin 1 beefsteak tomato, sliced 4 heirloom grape tomatoes, halved Instructions Combine in a mixing bowl and add the dressing. Final Ingredients 8 oz burrata ball, sliced (can substitute fresh mozzarella) Balsamic glaze ITALIAN THROUGH AND THROUGH Pino Tomasello, pictured with his shepherd, Hugo, who’s sitting in Pino’s 1960 Fiat 500, loves to cook for family and friends and share flavors from his Sicilian heritage. He even has a large, Italian, brick oven in his backyard.
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Instructions Assemble the peach caprese ingredients on a platter and finish with fresh basil, burrata and a drizzle of balsamic glaze. CS
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July/August 2022 • CoastalStyleMag.com
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DESSERT, ANYONE? For an after-dinner treat, serve one of the grilled peaches on top of a scoop of vanilla ice cream. The heat from the grilled peach softens the ice cream, and the syrupy sweetness from the juices will satisfy any sweet tooth.
Recipes by Ian Post Photography by Grant L. Gursky
Ripe With Versatility TAKE ADVANTAGE OF PEACHES’ SUMMER ABUNDANCE BY TRYING THESE DELICIOUSLY SIMPLE RECIPES AT HOME
Grilled Peach Sliders Ingredients 1 large peach 1 lb Kirby Holloway sage sausage 1 Tbsp fresh thyme 1 small goat-cheese log 4 croissant buns 1 Tbsp EVOO Salt and pepper (to taste) Instructions Mix sausage with thyme, salt and pepper. Form four loosely packed patties. Slice peach into largest pieces possible. Place in bowl and drizzle with extra virgin olive oil. Next, grill sausage sliders on high, 2-3 minutes each side, adding goat cheese after last flip and close lid to melt cheese. Allow the grill to cool down to a lower temperature and add sliced peaches. Grill on both sides to color. Assemble sliders and enjoy!
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Peach Salsa Ingredients 1 large peach 1 Vidalia onion 1 tomato 1 jalapeño 1 lime Avocado and/or black beans (optional) Instructions Dice peach, onion, tomato and jalapeño, and place in bowl. Squeeze juice of 1 lime and salt to taste. Grab some tortilla chips and enjoy! CS
coastal
FLAVORS
CALLOUT GOES HERE Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vivamus ac placerat metus.
Scotch Egg Imperial LOCALLY SOURCED Executive Chef Gregory James partners with nearby farms to serve the freshest ingredients.
Shore to Please EXECUTIVE CHEF GREGORY JAMES, OF THE INN AT PERRY CABIN, GIVES HIS TAKE ON A CRABBY CLASSIC Recipe by Executive Chef Gregory James | Photography by Jill Jasuta Throughout the course of my career, I have had the good fortune to live all over our great country. My most recent endeavor has led me to The Inn at Perry Cabin and the Eastern Shore of Maryland. The art of cooking is what makes me feel alive, keeps my heart beating and allows me to stay young. I’ve given my entire life to my career, but truth be told, this journey has given me so much more in return. Some of my most cherished memories in life are those of cooking family meals with my parents and siblings. Traveling, eating and sharing of tales of brotherhood in the kitchen is what my life is all about.
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Ingredients 6 six-minute eggs, boiled and peeled 1½ cups imperial mix 100 g spinach, blanched and drained 1/3 cup flour 3 eggs, beaten for egg wash 180 g (almost 1 cup) Panko breadcrumbs 1¼ tsp Old Bay Seasoning Oil for frying Imperial Mix Ingredients ¼ cup Duke’s mayonnaise 1¾ tsp Dijon mustard 4 g (almost 1 tsp) Worcestershire sauce 4 g (almost 1 tsp) hot chili sauce 1 egg yolk ½ lemon, zest only 3 g (almost ¾ tsp) Old Bay seasoning 3 g (almost ¾ tsp) parsley, chopped 3 g (almost ¾ tsp) chives, minced 1½ cups lump crabmeat Instructions In a small bowl, combine all ingredients. Mix well. Transfer to a sheet pan, plate or flat surface, leave out or refrigerate allowing the mix the “dry out.”
Imperial Sauce Ingredients 75 g (about 1/3 cup) Duke’s mayonnaise 4¼ tsp Dijon mustard 7 g (about 1½ tsp) Worcestershire sauce 7 g (about 1½ tsp) IPC Fresno chili sauce 1 egg yolk ½ lemon, zest only 3 g (almost ¾ tsp) chopped parsley 3 g (almost ¾ tsp) minced chives Instructions In a small bowl, combine all ingredients. Mix well. Transfer to a pint container. Label, date and refrigerate. Recipe Instructions Make the crab imperial mix. Allow to rest while assembling other ingredients. Divide the blanched spinach into six piles, wrap the leaves around each of the six, six-minute eggs until they are completely encased. Then wrap each of the eggs with the imperial crab. Allow this to rest on the egg for 30 minutes to firm up. Gently flour the crab-and-spinachwrapped egg. Then dip into egg wash and finally the panko breadcrumbs. Allow to rest again for another hour. Heat the oil in a tall saucepan over medium high heat until 325°F. Cook the egg until golden brown. Remove from oil, place onto a clean and dry on a paper towel. Place a 1/3 cup of the imperial sauce on the plate and place the egg on top. Season with Old Bay. CS
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July/August 2022 • CoastalStyleMag.com
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A DUTCH COLONIAL WITH THOUGHTFUL ARCHITECTURAL DETAIL AND SPACE PLANNING MAKES WAY FOR A WATERFRONT LIFESTYLE AND ENTERTAINING
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Becoming Blue Gables Written by Kristen Hampshire | Photography by Krista Valliant
A
Delaware dream home is exactly what Andrew Staton and Patrick Saparito envisioned when they hatched the plans for Blue Gables, a Dutch Colonial treasure situated at the intersection of four canals within the Rehoboth Beach Yacht Club. The corner property has more than 270 feet of waterfront — and every room has a stunning view. “Being in the real estate business, I had always been on the hunt for that perfect property, and this was the right time and place,” says Andrew, sharing how the property’s former owner asked for assistance selling the house. “On several occasions, he said, ‘I really would love for you and Patrick to make this your home.’” Eventually, an opportunity to purchase the unique spot — one of only four in the club with such a panoramic vista — fell into place, and the couple began planning how to renovate it. However, because of the flood zone and their spatial preferences, they opted to start with a blank canvas and rebuild, enlisting in McGregor Custom Homes. In a word, the design is intentional. Every space has an express purpose and was outfitted to suit the owners’ lifestyle and love of water, the outdoors and entertaining. “I obsessed over every detail in the house,” Andrew laughs, relating how a photo of him in the granite warehouse with endless selections illustrates how much thought they put into every material, finish and decorating touch. The journey began with lots of driving around.
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A GREAT ROOM One of Staton’s favorite design features of the home is a barrel ceiling just beyond the foyer that offers a crisp yet dramatic entry to the great room.
“We love the gabled look of a home style that has become increasingly popular in the last several years,” Andrew says of the Dutch Colonial they settled on. “Patrick being a landscape architect, we spent days and hours, hours and days driving throughout coastal Sussex County, looking at the aesthetics of different properties.” They even analyzed room sizes to determine the right fit for every space. While gathering at friends’ homes, the couple would sometimes measure a dining or living room. “We wanted to make sure the rooms were appropriately sized,” Andrew says. Architectural detail throughout showcases the craftsmanship involved. One of Andrew’s favorite design features of the home — and there are many — is a barrel ceiling just beyond the foyer that offers a crisp, dramatic entry into the great room. They leaned on Laurie Chastain Designs to problem-solve and gain interior design perspective. “Should we pivot a door? Should we reverse the staircase, so it is exposed to the living area, versus having a solid wall? She looked at every detail of the house with us and really helped solidify some of our decisions,” Andrew says. Symbiotic Colorways Blue Gables earned the moniker from the color selections Andrew and Patrick made for the exterior and throughout the interior of the home. “We wanted to celebrate the space by bringing the outdoors in and mirroring that in the colors we selected,” Andrew says. “We went with the blue, white and accents of orange, and we love how that reflects the colors outside.” For example, the kitchen countertops are Bahia Brazilian Blue, and the bedrooms all include a navy, aquamarine, midnight or royal-blue touch. In the primary, two haute couture chairs positioned at the foot of the bed looking out over the water are covered in an exaggerated blue zebra print. Floral drapery with pops of coral and orange add a garden-party feel that blends seamlessly with the palette in the room and beyond. Rich hardwood flooring offsets the light and bright interior. The couple worked with Mid-Atlantic Millwork to select espresso-stained hickory. “We love the contrast between the white, blue and rest of the materials with that dark floor,” Andrew says.
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HOME
Rooms With Views The entire plan was designed to exhibit the surrounding waterscape. In the great room, a 20-foot stacking slider by NanaWall completely opens the space to a wraparound porch that leads into a sleek pool and spa purposely positioned at the side of the house. “That way, we can enjoy it from the living room visually and functionally,” Andrew says. For the patio space, they selected Atlantic blue marble stone to mirror the interior colors. The porch flooring complements the handsome hickory accents inside for a seamless exit to Blue Gables’ outdoor living area. And of course, landscape was a focus given Patrick’s vocation. Beds are planted with crepe myrtle and knockout roses that bloom throughout the warm season. A whimsical potted palm tree adds a playful, coastal touch to the otherwise formal garden design. A Culinary Affair Built to entertain, Blue Gables includes a fully equipped catering kitchen that is a galley style and offers three access points: to the outdoors, dining room and main kitchen. “This is incredibly useful,” Andrew says, adding that the concept was inspired by friends. “We love to entertain, and we wanted a separate space for catering to allow them to do their work.” The generous main kitchen includes white shaker-style cabinetry, some with glass doors to showcase vases. Glass, nautical-style pendant lights hang over the island, with basket-weave seating that is a casual touch in the refined space. Every selection has a story. In the case of the Italian ILVE stove, there was a choice: Select a larger 48-inch Wolf range, or go with a smaller stove to make room for a swinging door into the pantry. “We chose the latter,” Patrick says. “European stoves have a standard size of just shy of 40 inches, so that is the route we took. Once we chose the granite, we wanted the stove to pick up that [blue] color and be a pop with all of the white cabinetry.” Meanwhile, they generally opt to spend morning coffee hour in a downstairs den. “We catch up on the news and have great conversations,” Andrew says. Overall, every space is “uniquely special for us.” CS
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TOP O’ THE MORNIN’! Andrew and Patrick enjoy morning coffee hour in their downstairs den.
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A Family Affair THE LEACHMANS’ BETHANY BEACH TRADITION CONTINUES WITH A CAROLINA-STYLE HOME THAT WILL APPEAR ON THE 30TH ANNUAL BEACH & BAY COTTAGE TOUR Written by Kristen Hampshire Photography by Krista Valliant
A reverse floor plan and lowcountry-cottage look were priorities for Jack and Holly Leachman’s Bethany Beach family home, making it a place that accommodates the generations and capitalizes on the property’s views. “We have been coming to Bethany for years. We’d come down and rent, and we liked it so much, we purchased a home,” Holly, pictured above, said of their previous house on the lot next door. The family outgrew the home and donated it to the town, which now uses it to house counselors for the Christian Community Center.
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Then, the Leachmans built another home on the lot they had enjoyed for more than 20 years. Eventually, they acquired the property next door — and later, the lot next to that, which allowed for designing and building a house that could grow with the family. All of this happened over the course of about 20 years. For this home, they decided that rather than building on stilts, like before, a home with lower-level bedrooms and upper-level living spaces was more practical.
Three porch levels with water views provide a range of living areas from which to enjoy the coast. “We wanted the style of the outside of the house to be very much like a Southern Carolina lowcountry style, with porches,” Holly said, adding that her husband is a University of North Carolina at Chapel Hill alumnus, thus the Carolina-blue color theme throughout the home. Stairs lead to a porch at the ground-level entrance, where rocking chairs entice the family and guests to stay awhile. Three bedrooms designed for their adult children include sliders that open up to this space. The Leachmans have three adult children and three grandchildren who live in the Washington, DC, area. “Each of the grown-ups has a deck or porch off of their room, which I was adamant about trying to accomplish,” Holly said. The living-room level with great room, kitchen and entertaining spaces — along with the primary bedroom and guest suite — flows into the second-story porch appointment with comfortable furnishings. On top is a sundeck with chaise lounges. “We have great views, and with this home, we could build up a little higher than before because they had changed the rules,” Holly said. The porches, indeed, are a highlight, and an open floor plan that ushers in fresh air and natural light is ideal for entertaining. “We are a sports-oriented family, so we can hang out, watch games, and there’s plenty of space to enjoy,” Holly said.
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HOME Functional Space “We needed an office for my husband and son, who work together, and the builder put that in the plan; he found a perfect spot between the sunroom and powder room, and it’s great,” Holly said. Another bonus: adding a screened-in porch. Located just off the dining area, the space provides an auxiliary fresh-air spot to relax with the protection of a retractable screen that can guard against weather and insects. Across the board, weather-ready materials can handle the salt-water air and wind. For example, the front door is Thermatru fiberglass with a stained finish, and decking is by Wolf Perspective.
DIGGING IN YOUR TAR HEELS Carolina blue, or Tar Heel blue, was a theme throughout the Leachmans’ lovely Bethany Beach home.
Look Up Designed and constructed by Bruce Mears, the home’s millwork, wood finishes and ceiling detail add character to every room. The primary bedroom ceiling consists of an octagonal grid with grasscloth-covered panels. Visually, it appears to rise to a peak. A guestbedroom ceiling features shiplap detail. A coffered ceiling in the great room that opens into a spacious kitchen and dining area adds interest to what would otherwise be an expansive stretch of white surface. The quadrant-style detail complements kitchen cabinetry and aligns with the shape of windows throughout the space. A beadboard ceiling, tall entryways and attention to millwork give the home a richness that is at the same time airy and open. Carolina Blue Splashes, hints and accents of blue pay homage to UNC Chapel Hill. The kitchen-island base is Carolina blue, and the laundry room built-in storage is a bold Panther hue. There’s also a whisper-light wash of sky blue on walls in the main living spaces. From pillows to detail in area rugs, bringing blue into every space in some way creates cohesiveness and speaks to the home’s beach surroundings. The paint palette includes shades by Sherwin-Williams, including Drift of Mist, Quicksilver, Northstar, Bravo Blue, Lullaby and Eider White.
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Fit for Family The rear entry is designed for beachgoing guests, with a double shower/dressing room and winterized outdoor restroom. “The back of the house lets you into the laundry area,” Holly described. That way, sandy toes can be rinsed before entering, and there’s a convenient drop-spot for towels and more. “And if you come off the beach, you don’t have to come in the house to use the bathroom.” Holly is also looking forward to using the property’s firepit area with picnic table. Also positioned behind the home, the area is more shielded from wind. “That is a component we didn’t have before — a place to toast marshmallows and throw the ball around,” she said. “We can hang out, walk and eat crabs out there.”
See for Yourself The Leachmans’ expansive family beach house will appear on the 30th annual Beach & Bay Cottage Tour. The popular fundraiser benefiting the friends of the South Coastal Library will be a combination of an in-person and virtual event. Tourgoers can visit this year’s collection of properties on July 27–28, while the virtual tours will be accessible online from July 17–August 6. For tickets and more information, BeachAndBayCottageTour.com. CS
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Relationship Driven
Photo by Marci Ryan
FOR PAM PRICE OF REMAX ADVANTAGE REALTY, NOTHING IS MORE IMPORTANT THAN MAKING A DIFFERENCE FOR HER FAMILY, CLIENTS AND COMMUNITY
Proactive, professional, reliable and reputable. These are the traits that Pam Price possesses to bring her real estate clients real results. For more than 16 years, Pam Price, the team leader and associate broker of Pam Price & Associates at ReMax Advantage Realty, has earned the reputation as one of the most successful, dedicated and civic-minded agents on the entire Eastern Shore. Look no further than her numbers that prove it:
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Pam ranked first in state of Delaware and No. 74 in the nation for total sales in 2021, according to RealTrends and Tom Ferry. These accomplishments positioned Pam in the top 100 most successful ReMax agents — out of more than 62,300 nationwide. “My biggest asset is my team,” Pam said of her group, which has more than 40 years of industry experience. “My people are top-notch, full-time and licensed. There’s nothing they can‘t do. I surround myself with good people — and good things happen. We are known for our availability. Someone is always available to answer questions, so our clients never have to wait for an answer. We pride ourselves on excellent, prompt communication.” Every real estate transaction is unique, and Pam’s wealth of experience allows her to analyze each situation and determine the proper strategy to reach the settlement table effectively and efficiently. “I really dissect what I am getting into as far as the buyer or seller’s motivation, their time frame and any other issues that may arise,” said Pam, who specializes in distinctive homes, investment property, relocations, land acquisitions and first-time home buying. “For instance, septic systems are a huge problem right now, so I try to get all the information up front and start inspections early, to save time and effort in the end. This is not necessarily required, but it saves so many disappointments in the end. I’ve seen too many contracts fall through in our industry over situations that could have been addressed, so it is much easier to be proactive for our clients.” “Pam Price cares about her customers, and truly does what she does for the love of their happiness,” said David Carter, who recently purchased a new home with his wife, Valerie, through the assistance of Pam Price & Associates. “She is honest, sincere, accessible, friendly, fair, operates with integrity and will fight for you. If you are in the market to buy or sell a house, do yourself a favor and call Pam Price today — you will be glad you did. She will make your dream a reality.” Away from the office, Pam is a dedicated wife, mother of two daughters, Taylor and Sydney, and passionate community advocate. She supports numerous charitable organizations across the Eastern Shore and generously donates her time and resources to bringing awareness and financial contributions to worthy causes. Of particular interest to Pam is the Delmar Police Department, for which she fought to obtain higher wages and the ability to unionize; the families of Corporal Keith Heacook and Judy and Steve Franklin, the victims of a violent attack in April 2021; and the Nanticoke Senior Center. Pam also personally assists the community through her “Random Acts of Kindness Days,” during which she delivers greeting cards, gift cards, flowers and other gifts to randomly brighten the days of others. Her family’s annual “12 Days of Christmas Blessings” provides small Christmas trees and gift cards for meals, gas and necessities to those in need. “I feel so passionate about doing whatever I can to support our community and its residents,” Pam said.
PAM PRICE & ASSOCIATES OF REMAX ADVANTAGE REALTY 302-249-2546 | 302-846-0200 | PAMPRICEANDASSOCIATES.COM
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At Your Service EXPERIENCE WORLD-CLASS CUSTOMER SERVICE WHEN WORKING WITH THE LORI MARTIN GROUP OF FAIRWAY INDEPENDENT MORTGAGE CORPORATION For The Lori Martin Group of Fairway Independent Mortgage Corporation, customer service is a way of life. Lori and her trusted team strive to make each customer feel like a part of the Fairway family. They provide exceptional customer service, speed and support by being kind, humble and giving 100% every day. “It’s what we do and it’s who we are,” Lori said. “We strongly believe the way we do things is just as important as what we do. Every team member is guided by our core
values, which defines how we work, how we interact and guides us in determining how we best serve our customers, team members and local communities.” For more than 28 years, The Lori Martin Group of Fairway Independent Mortgage Corporation has been an industry leader in mortgage originations — achieving the top 1% from 2019-2021, in addition to several other designations. Specializing in residential lending for primary and second homes in Delaware, Maryland, Pennsylvania
Photo by Pamlea Aquilani
and Virginia, Lori and team members Kacie Pinnock, Haley Whitmer and Elisha Smith, known as the “Lending Ladies,” are dedicated to finding great rates and loan options for their customers, while also offering fast turn around times. “Our goal is to act as trusted advisors, providing highly personalized service and helping you through every step of the loan process,” Lori said. “It’s all designed to exceed expectations, provide satisfaction and earn trust.”
THE LORI MARTIN GROUP OF FAIRWAY INDEPENDENT MORTGAGE CORPORATION | 302-539-1290 | LORIMARTINGROUP.COM
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Complete Care
THE JULIE GRITTON TEAM OF COLDWELL BANKER PREMIER STRIVES TO PROVIDE ITS CLIENTS WITH PROFESSIONALISM AND PERSONALIZED ATTENTION For more than 18 years, Broker/Realtor Julie Gritton has helped her real estate clients discover properties that fit their unique needs and goals. “It is always something different for every client, so it makes every day interesting,” Julie said. From residential and luxury to commercial and acreage, Julie and her team from Coldwell Banker Premier in Lewes assist those looking to buy or sell with professionalism — and she said that many of their clients form personal
relationships after the transaction. Julie and her team also support our community by donating a portion of every transaction to St. Jude’s Children’s Hospital and other local charitable organizations. A Cape Henlopen High School graduate who also earned a bachelor’s degree in business and an associate’s degree in marketing, Julie has the local expertise, education and innovative technology to ensure a successful real estate transaction and client experience. Julie also has earned
her CRS®, Certified Residential Specialist, designation; ABR®, Accredited Buyer’s Representative, designation; and her SRS®, Seller Representative Specialist, designation, which are advanced career designations she has earned through extra training and meeting high experience sales levels. From an investor interested in acquiring cash-positive properties to a first-time home buyer, Julie and her team have the expertise to help guide each through the complex process professionally and compassionately.
THE JULIE GRITTON TEAM OF COLDWELL BANKER PREMIER | 302-645-1111 | SELLTHESHORE.COM
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Lending Confidence
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KARI STORY AND HER TEAM AT MAIN STREET HOME LOANS HAVE A PROVEN HISTORY OF HELPING CLIENTS SECURE FINANCING FOR THEIR PROPERTIES
Kari Story plays an instrumental role in helping first-time homebuyers, second homeowners and real estate investors acquire lending for their properties in the resort communities of Maryland and Delaware. Currently a Licensed Loan Originator for Main Street Home Loans, Kari has facilitated thousands of loans on the Eastern Shore and setting records along the way. In 2020, Kari financed
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more than $72M in mortgages for her clients. For Kari and her team, positive outcomes are predicated on genuine customer service and the knowledge and understanding of each of their objectives. “We are committed to improving the quality of life for all of our customers and employees,” Kari said. “We do this by providing superior customer service and by seeking to understand the needs of our customers.” In 2021, Kari was voted Best Mortgage Specialist of Worcester County by the readers of Coastal Style for the eighth consecutive year — an accomplishment that very few professionals across the Shore can claim. Yet, for as gratifying the individual honor is for Kari, she’s most proud of her team winning the Best Mortgage Team award each of the four years it’s been a part of the readers’ poll. “These awards mean so much to us, especially because the votes are coming from people in our community. We are so grateful for all those who trust us with their business,” shared Kari. Kari and her team’s continued recognition is also an extension of their ability to underwrite and secure the most competitive loans, as well as their attention to detail, infinite industry knowledge and dedication to first-class customer service. Further adding to the impressiveness of the team’s accomplishments is the fact that they are currently an all-female team, which is relatively unheard of within the largely male-dominated homelending industry. When asked to what she attributes her group’s success, Kari responded, “We’re in a stressful business, but we find a way to make it fun, and our small team really feels like a family. I think our clients really see that.” With Kari and Main Street Home Loans, clients can be confident that their transactions will start with getting to know their financial situation to determine the loan that best meets their current and future needs. Main Street Home Loans is dedicated to streamlining the loan process to shorten the time from loan application to closing without sacrificing service or quality. Whether clients are purchasing or refinancing a home, Kari Story is here to help with all of their home mortgage financing needs. Main Street Home Loans serves the local community, as well as communities across the nation, by providing flexible mortgage solutions for prospective and current homeowners. Their broad range of loan products ensures that there’s something to offer everyone. Kari’s website contains a wealth of useful information and helpful tools, including a homebuyers’ checklist, tips for saving for a first home, a mortgage glossary of terms, a guide to available loan programs, a mortgage calculator and much more. Kari welcomes local residents and resort visitors interested in purchasing or refinancing a condo, townhome, single-family residence or land to contact her for a consultation.
KARI STORY OF MAIN STREET HOME LOANS 443-614-6286 | KARISTORY.COM
PROMOTIONAL SECTION
FACES OF
REAL ESTATE & LENDING EXPERTS
Team Oriented
CLIENTS OF MCLEAN MORTGAGE CORPORATION RECEIVE AWARD-WINNING SERVICE FROM ITS DYNAMIC EASTERN SHORE TEAM OF PROFESSIONALS For the Eastern Shore Team of McLean Mortgage Corporation, their mission is simple: To be their clients’ trusted mortgage advisor for life. Led by 17-year industry veteran Shawn Hunt, the team of five lenders and nine support staff provides individualized advice and service essential for their clients’ to achieve their financial goals more efficiently. The McLean Mortgage Team specializes in primary home, down-payment assistance programs, as well as mortgages for second homes, investment properties, construction
loans and home refinancing. Serving the Eastern Shore of Maryland and Delaware, the team has been recognized with many accolades, including the top 1% mortgage originators in America and winning awards in Coastal Style’s Best Of Readers’ Poll each year since 2016. “The dream of home ownership is a big one for many, and to be a small part of getting a client to that dream makes every transaction worth it,” said Shawn. “Each scenario is different, so we get to be
creative and have real conversations about goals and budgets and working with a client to achieve this is very satisfying.” The McLean Mortgage Team takes pride in assisting anyone with a goal of home ownership, whether it be one’s first home, a beautiful beach condo as a second home or an income-producing investment property. “Our team treats every transaction as if it was our own, and we stand beside our clients every step of the way,” Shawn said.
MCLEAN MORTGAGE CORPORATION | 667-330-1540 | MCLEANMORTGAGE.COM/EASTERN-SHORE
FACES OF
REAL ESTATE & LENDING EXPERTS
Power in Numbers
WITH MORE THAN THREE DECADES OF SUCCESS AND EXPERIENCE TO ITS CREDIT, THE LEE ANN WILKINSON GROUP PRODUCES TOP RESULTS FOR CLIENTS For over 30 years, Lee Ann Wilkinson has been a top real estate agent in Lewes, focusing on bringing buyers and sellers
together all over Sussex County, Delaware. After obtaining a Bachelor of Fine Arts degree from The University of Delaware, Lee Ann returned home to Lewes and decided to join in the family real estate business (now Berkshire Hathaway Home Services Gallo Realty, with offices in Lewes, Rehoboth and Bethany). Upon the completion of her first real estate sale, Lee Ann realized that matching buyers with homes was something that she truly enjoyed and for which she possessed a unique talent. Since that day, it’s been her professional mission to align home buyers with their perfect property and to help
sellers achieve the fastest sale for the very best price. The Lee Ann Wilkinson Group consistently ranks as the No. 1 sales team in Delaware and is No. 3 nationally for Berkshire Hathaway HomeServices. The Lee Ann Wilkinson Group is ready to assist you as the team with proven results, having sold 511 homes in 2021 — more than a house per day. Each of Lee Ann’s listing receives a comprehensive professional photography, videography and staging package. Stop in and see them. They look forward to working together with you to find you your ideal property in beautiful Sussex County.
THE LEE ANN WILKINSON GROUP OF BERKSHIRE HATHAWAY HOMESERVICES GALLO REALTY | 888-770-6664 | LEEANNGROUP.COM
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SEASIDE SOPHISTICATION CUSTOMIZING A WEST OCEAN CITY TOWNHOME RESULTED IN A TRULY PERSONALIZED RESIDENCE THAT SPEAKS TO THE KARABERIS FAMILY’S LIFESTYLE, DESIGN PREFERENCES 2AND HOW THEY EMBRACE THEIR SECOND HOME Written by Kristen Hampshire | Photography by Krista Valliant
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BEFORE
AFTER
Dream • Remodel • Build SOOTHING PALETTE The Karaberis home is awash in grays and creams, with some blue accents, creating a serene vibe throughout.
Casual elegance — soft yet sophisticated, relaxed yet refined — is the aesthetic at the Karaberis home in West Ocean City, where canal and ocean views offer an ever-changing, breathtaking backdrop. Michelle and Will purchased a threebedroom, four-bathroom townhouse that was fully finished, and they wanted to make their own mark on the residence. “We wanted it to be different, and it’s very visually open because of the floor plan,” Michelle says. “We didn’t want anything in the home to take away from the outdoor space. We see the ocean, the inlet, the Ferris wheel — it’s stunning.” They partnered with Ethan Allen interior designer Susan Alessi, based in Talsand, MD, and began making custom selections for their second home amid the pandemic, which prompted delivery delays and resulted in a two-year process of fully completing the design.
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Will & Nikki Tyler
Founders & Owners
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From fixtures to window treatments, furniture to textiles and accessories, not a square foot of the home was overlooked. While the couple aimed for a minimalist vibe, the attention to detail is unmistakable. Every piece was intentionally selected and most customized to suit the Karaberises’ lifestyle and taste. “We went room by room and did the whole house together,” Michelle says of the importance of creating a cohesive, flowing result. Here’s how they accomplished it. A Soothing Color Palette The Karaberis home is awash in grays and creams, with some blue accents. Glass accents and furniture in some spaces allow the eye to travel without interruption, which is the case with the dining table, side and coffee tables, and some shelving. Patterned drapery adds texture and interest, and luxurious fabrics in varying shades of gray are inviting and lend warmth. For instance, bedding of Belgium velvet in the guest room includes crushed velvet pillows. Furniture is finished in shagreen, a type of untanned shark rawhide. Bringing in a wide range of textures adds depth to a relatively monochromatic color palette. A Focus on Fixtures Eye-popping light fixtures throughout the home truly personalize each room and make a statement. Case in point: a stainless-steel starburst chandelier in the dining room can be seen from the exterior. “When you are at the back of the house, looking up, it’s one of the focal points you see when the light is on — a big ball of spikes,” Michelle relates. Drum pendants in cream with silver crisscross detail hang over the kitchen island. In seating areas, matching table and floor lamps offer symmetry and balance. Built to Live In The Karaberises’ home is beyond beach house and more than a vacation home. It’s a second residence the family enjoys as often as possible. Especially during the pandemic, while their son was homeschooling online, the family could simply live in the space to determine how they wanted to furnish and finish it. It’s designed to accommodate entertaining — and that includes their son’s friends, for sleepovers and gaming. In the “play area” family room, the space is outfitted with cozy leather couches in dark gray (forgiving for spills); two sofa beds offer places for guests. Game systems are stowed in a console. A separate seating cluster in this room features two side chairs in a graysuede hide. It opens up to the pool. “So, it’s great, because when you get out of the pool, you’re walking right into that gathering space,” Michelle says.
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FORM AND FUNCTION
Drum-pendant light fixtures in cream with silver crisscross detail preside over the kitchen island. In seating areas, a matching table and floor lamps offer balance and symmetry.
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BE ON THE LOOKOUT While the
Karaberises aimed for a minimalist vibe, the attention to detail is conspicuous.
The kitchen is set for cooking and gathering. “I like to entertain, and when my son and husband are not in the kitchen, the open space allows us to be together; it’s a homey feel,” Michelle says. Wired for Fun Will Karaberis retrofitted the residence into a smart house that’s truly “plug and play,” with a Control4 home-automation system. Everything from TVs to the alarm system, doorbell, light switches and speakers and beyond can be controlled from a smartphone. It includes state-of-the-art camera systems. “I’m a big music guy, so when I wake up and turn on the music, I can incorporate that into the entire house,” he says. Every floor includes 14 speakers inside and out. “You can take the remote controls from the XBox to any TV and use it,” he says. “If you want to listen to a sports game while you are cooking and moving around on the first floor, you can have the game play in every room on that floor.” While the couple was waiting for furnishings to arrive, Will got to work on the smart system, which was an extensive process of ripping into some ceilings and drilling to place wiring. Because
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he owns a restoration company, he enlisted in an electrician colleague, and they completed the project. The entire system is connected to a VPN. “So, there is pretty much no way anyone can hack into it,” he says. Home automation is especially convenient because of the Karaberises’ frequent travel and because their West Ocean City residence is not a primary home. Will says, “The doorbells ring directly to our cellphones, and no matter where we are in the world, we can accept packages, open the garage, you name it.” Partnering With a Designer Enlisting in an interior designer to assist with selections and guide the process was essential, Michelle says. “Having the right designer is everything — someone who can take your vision, understand it and know what pieces would work for you. Someone who gets your style.” Michelle’s advice: If necessary, wait to invest in the look you truly desire. “Trust the process, and never settle for things you don’t really want.” CS
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Custom Appeal A COASTAL RESIDENCE AND RETREAT IN WEST OCEAN CITY’S GLENRIDDLE FARM MAXIMIZES WATER VIEWS WHILE ACCOMMODATING FAMILY Written by Kristen Hampshire | Photography by Grant L. Gursky
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A beach home and full-time residence, a family gathering place and coastal getaway. The Ward family went into the home-design/build process with multiple missions for a West Ocean City residence that would be a permanent address with vacation vibes. The hunt began with lots of drives, followed by a spontaneous conversation with a GlenRiddle Farm resident who raved about builder Mike Poole of Poole Contracting & Consulting. Stacy and John Ward took her tip and were soon touring the neighborhood of open lots to find a destination. “Mike Poole was so helpful in giving us ideas of what type of house could go on a certain lot and how we could best utilize the waterfront space,” says Stacy, a Realtor who went into the project with a mind full of ideas from the countless homes she had toured. “We needed two main suites — one for my mother-in-law, who lives here full-time, and one for my husband and me,” she says, adding to the punch list a suite for her teenage daughter, Charlotte, along with a fully appointed guest room with a full bath. Capturing water views was a priority, so the family decided on a three-story home with a garage/mudroom entry on the first level, main level with an open kitchen and living space flowing into a screened in deck with an open-air sunning area, and a third floor that houses two primary suites and includes outdoor access.
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SOMETHING TO BUILD ON Custom built-ins by
Poole Contracting’s team of carpenters enhance the overall seamless vibe while representing purposeful additions to the space.
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“We live on the screened-in porch, have family over and hang out in the kitchen. It’s a place to be together.”
The aesthetic is coastal, warm and modern, with clean lines, crisp whites, soft grays and pops of color and pattern, such as the powder room’s whimsical dragon wallcovering. The kitchen includes a custom-built, walk-in pantry equipped to house appliances, which Stacy appreciates, as it keeps the countertops clear. Custom build-in cabinetry flanks the fireplace, and artisan moldings throughout the home reflect the craftsmanship of Poole and his team, Stacy says. “He understood our style and pays attention to all the details,” she adds, pointing to how cabinetry is illuminated. “And he was great about telling us where it makes sense to spend and where to save.”
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Mike and his team at Poole Contracting & Consulting have been in business for 21 years, focused on coastal custom homes. “We’ve never built the same house twice,” Poole says. The home will be highlighted on the Sand Castle Home Tour September 29 and 30 in person and September 29-October 31 virtually.
SHORE VIBES
The Wards’ home expresses a clean and coastal aesthetic, with pops of color and a sense of whimsy.
2021
Indeed, the custom appeal resulted in an ideal home for the Wards. It’s a permanent residence, a place where her daughter and family can make beach memories. Stacy says, “We live on the screened-in porch and have family over and hang out in the kitchen. It’s a place to be together.” CS
JEWELRY STORE
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Opening doors to your future! Conner Saulsbury Loan Officer First Home Mortgage NMLS ID 1965055 Licensed: DE, FL, MD, PA, VA 800 East Main Street, Salisbury, MD 21804 Office: 410-543-9185 Cell: 410-829-9004
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PARTING SHOT
Way To Go, Denise! Photo by Grant L. Gursky Longtime TidalHealth Foundation President Denise Billing, the most successful leader of the fundraising arm of the health system, having generated more than $51 million in donations during her tenure, recently retired after 21 years of service. The funds have led to the creation of new service lines, the expansion and renovation of existing services, the purchase of cutting-edge medical technology and equipment and the
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creation of new patient care structures on the TidalHealth Peninsula Regional campus, including the Layfield Tower and medical campuses in Ocean Pines and Millsboro. TidalHealth, its foundation, dignitaries, community members and family celebrated her many accomplishments June 10 at Yard Designs, Inc. headquarters in Salisbury. Among the honors and proclamations bestowed upon Denise that day was
the naming of Denise Billing Way, which encompasses The Giving House on the healthcare campus, where she worked. Former TidalHealth Foundation Chair Leighton Moore, upper left, Foundation board member Bryan LeCompte, second from left, and TidalHealth President/CEO Steven Leonard, right, presented Denise with a commemorative street sign. CS
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