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70 / BOARD CERTIFIED The popularity of charcuterie has never been higher — so we’re serving advice from some of the industry’s very best. Photo courtesy Olivia Carney / @Charcuterie.Chick
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IN THIS ISSUE
50 GOT SUSHI? OC WASABI DOES! OFF SEASON SPECIALS TUESDAYS
Fried Rice and Wine Specials
With Veterans Day on November 11, we celebrate America’s veterans for their patriotism, love of country and willingness to serve and sacrifice. In their honor, we proudly share the story of Patriot Point in Cambridge.
Photo by Jill Jasuta
WEDNESDAYS
3 for $25 Specialty Rolls
THURSDAYS
20% Off Entire Food Order
SUNDAYS:
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EMBRACING THE SPIRIT OF THE SEASON
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3316 Coastal Highway, Ocean City, MD
TIDALHEALTH The latest news, advice and information from the Shore’s leading healthcare provider.
IMAGES Photographer Tony Pratt readies us for the holiday season.
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HOUSES OF HOPE
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COMMUNITY MINDED
48
STORIED CAREER
84
SHINING SPIRIT
92
VIRTUALLY MAGNIFICENT
98
PARTING SHOT
A RETURN TO GLORY The Crisfield Christmas Light Boat Spectacular Parade shines again.
LET THERE BE LIGHT! Horizons Delmarva hosts its second annual holiday house tour.
FOUNDATION OF CARE The Beebe Medical Foundation supports Sussex County residents.
SAFETY AND SHELTER The Humane Society of Wicomico County is a guardian of animal care.
FAITH AND INDEPEDENCE The Talbot Interfaith Shelter aids the Mid-Shore’s homeless.
410-524-7337 | ocwasabi.com
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Believe In Tomorrow is a respite for families dealing with cancer.
The Community Foundation of the Eastern Shore continues its mission.
Mel Toadvine documented the events of the Shore for 30 years.
Kathy Marshall welcomes you into her home decorated for the holidays.
This year, A Christmas Tour of Lewes will be a virtual presentation.
Santa and Mrs. Claus arrive in Berlin in grand fashion.
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PARTY PHOTOS NOW ONLINE! Check out all of the flavors, festivities and fun from The Best Party of the Year!
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With food from award-winning eateries and bake shops, music from The Reagan Years and perfect weather, the Best Of 2021 Party — honoring the winners, finalists, first responders and healthcare heroes — was a tremendous success! Were you one of the more than 1,000 people in attendance? Log onto our site now and relive the night!
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Knowledge and creativity unite as a work of art in this holiday themed charcuterie board by Olivia Carney, aka The Charcuterie Chic.
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IT’S THE HOLIDAYS, AND WE CAN BE TOGETHER AGAIN — and that in and of itself is a blessing. Hold close those dear to you and squeeze them just a bit tighter than usual. We visited nine 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 hope you are safe, well and 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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Nov/Dec 2021 • CoastalStyleMag.com
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Rehoboth Beach, DE Decorated for the holidays, the shops and restaurants along Rehoboth Avenue just needed the touch of fresh snow to complete the perfect Christmas village look. This Norman Rockwell-like scene is rare for our beach towns, but in 2018, nature bestowed the gift of snow. Photo by Tont Pratt
Nov/Dec 2021 • CoastalStyleMag.com
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Overbrook, DE Cornfields of Delmarva are winter havens for snow geese. When snow covers the fields, food is tough to find but this snow goose uncovered a nice piece of winter cress, which its peers coveted, and the chase was on. To photographer Tony Pratt, it created a great Christmas goose scene.
Photo by Tony Pratt
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Nov/Dec 2021 • CoastalStyleMag.com
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Rehoboth Beach, DE Seasonal window shopping is one of the many great joys of the holiday season. Scandinavian Occasion, on Rehoboth Avenue, rises above and beyond in the eye-catching category. The store shines with too many Santas to count, surrounded by a wealth of holiday items, all in a sea in which glass jellyfish float leisurely. Photo by Tony Pratt
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LIGHTING UP
local
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ALL AGLOW Boats uniquely illuminated for the holidays set sail from Somers Cover Marina during the inaugural Crisfield Christmas Light Boat Spectacular Parade.
A Return to Glory THE CRISFIELD CHRISTMAS LIGHT BOAT SPECTACULAR PARADE SHINES AGAIN THANKS TO NATIVE JENNIFER WARD Photography by Grant L. Gursky
T
2021
THE L OOKING G LASS SMALL BUSINESS
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raditions are meant to be continued. That’s why Crisfield native Jennifer Ward restored a forgotten pastime on the waters of her town last year. The second annual Crisfield Christmas Light Boat Spectacular Parade will take place on December 4 at 6:30 p.m. at Somers Cove Marina. “I started the boat parade because it was a tradition in Crisfield in an earlier era, and what better opportunity to reinvent the tradition?” Ward said. “We have a beautiful bay and waterfront at our fingertips, and I just hope everyone enjoys what I love the most — making people happy and the water. This brought joy to our little town during the Christmas season last year.” The parade route winds from the marina, past the front of the City Dock, toward Wellington Beach to the American Legion before circling back toward Somers Cove Marina. Slips are provided for boaters to tie off for the day and decorate their vessels. Ward’s vision is taking hold, as there are already more registered participants than last year. For more information about the Crisfield Christmas Light Boat Spectacular Parade, or to register, call Jennifer Ward at 410-713-8989. CS
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THE SPIRIT OF GIVING
Let There Be Light! HORIZONS DELMARVA HOSTS ITS SECOND ANNUAL HOLIDAY HOUSE TOUR TO SUPPORT ITS SIX-WEEK SUMMER ENRICHMENT PROGRAM, WHICH BENEFITS STUDENTS FROM 21 AREA SCHOOLS AND THEIR FAMILIES Written by Ian Post | Photography by Grant L. Gursky
This December, your holiday joy can bring a summer of enrichment to low-income children in the community — and pave the way for their future success through Horizons Delmarva. In 2020, Horizons Delmarva introduced a new winter fundraising event, known as the Holiday House Tour, which celebrated the holiday spirit through decoration and donation. Nearly two dozen local houses decked out in lights and holiday-themed decorations were featured in a driving tour, as well as a beautiful coffee-table book, which participants could take home for just $30. Horizons Delmarva Executive Director Joe Laque said, “Who doesn’t love hot chocolate and looking at Christmas lights?” This year, the expanded tour will highlight a community participation aspect, as Laque hopes the tour will include even more stunning lights, from a diverse group of decorators. The proceeds from the Holiday House Tour and book directly support over 170 students in Wicomico and Worcester counties who are enrolled in Horizons Delmarva.
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Through its six-week summer enrichment program, Horizons Delmarva seeks to tackle a correlation between low-income students and low college or trade-school attendance. According to Laque, many studies attribute the historically low matriculation rates of low-income public school students to minimal engagement during the summer. With a 4:1 student/teacher ratio, Horizons Delmarva provides opportunities for these students to “learn by doing” as they receive swim lessons three days per week, attend field trips around the peninsula, perform hands-on science experiments and participate in other educational activities. The Horizons Delmarva program takes place at three sites: the Salisbury School, Wor-Wic Community College and the Glad Tidings Church in Pocomoke City. The nonprofit’s growing impact means it now reaches students from 21 public schools in the region. Horizon Delmarva’s goal is to better the community by nourishing career-focused individuals who can give back through
all the skills they learned during summer enrichment. But the individualized program goes above and beyond, as it tracks students’ success through the K-12 school years and offers private tutors to struggling students. Moreover, parent workshop dinners — with movies to entertain the kids — provide education on financial literacy, recognizing cyberbullying, and healthy cooking. Founded in 2003 as a partnership between The Salisbury School and the Wicomico County Board of Education, the local office of Horizons National has had a history of success. Since the beginning, students who enrolled in the Horizons Delmarva summer enrichment program have had a 99% high school graduation rate, consistently higher GPAs and test scores than their peers and less behavioral issues overall. The 2021 Holiday House Tour will take place December 10-31 and more information about the driving route and book can be found on Horizons Delmarva’s website, HorizonsDelmarva.org. CS
‘Tis the Season to be Giving
CFES.ORG • 410-742-9911
$94 MILLION IN GRANTS & SCHOLARSHIPS SINCE 1984
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THE SPIRIT OF GIVING
COMMUNITY-ORIENTED The Beebe Medical Foundation team, from left to right, includes: Amanda Neal, Sean Flanigan, Justen Albright, Tom Protact, Wendy Smith, Karen Duffield, Kay Young, Sue Tucker, Stephanie Adams and David Szumski.
Foundation of Care THE BEEBE MEDICAL FOUNDATION PROVIDES CRITICAL PHILANTHROPIC RESOURCES FOR THE BETTERMENT OF HEALTHCARE IN SUSSEX COUNTY
Francesco Malone, Dr. Tarek Waked, Jason Abela, Kimberly Hyatt and Beebe Medical Foundation President Tom Protack
Written by Olivia Minzola Photos courtesy Beebe Medical Foundation Now, more than ever before, healthcare providers are educating communities about the importance of healthy living. Since its initial establishment in 1989, the Beebe Medical Foundation has continued to raise money to directly assist Beebe Healthcare in the fulfillment of its non-profit charitable mission. Its mission, which has remained fixed over time, is to encourage healthy living, prevent illness, and restore the health of the individuals
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Chris Schell, Dr. David Tam, Tom Protack and Preston Schell
who find themselves living and working in the communities it serves. Beebe Healthcare offers a wide range of specialty services in cardiovascular, oncology, orthopedics, and women’s health. Walk-in care, imaging, lab, and physical rehabilitation services are offered as well. According to Beebe Healthcare, as the primary healthcare provider of Sussex County, it would struggle to serve its ever-growing community without the generous help of local philanthropy. Executive Director of Development of the Beebe Medical Foundation, Kay Young, has been with the philanthropy for almost two years now and, even in such a short period of time, has witnessed an immense growth. During the turbulent time of COVID-19, the philanthropy’s social media presence had flourished. Through a series of social media campaigns and fundraising events, such as “Crush Corona” and “Project Kudos”, the Beebe Medical Foundation was able to reach an abundance of supporters. In addition, the philanthropy had started a COVID-19 relief fund, which allowed the hospital to purchase the equipment necessary for safe and efficient COVID-19 testing. To anyone interested in donating to the Beebe Medical Foundation, the philanthropy would like it to be known that any and all donations allow Beebe Healthcare to provide better healthcare, expand its service and outreach, and keep Sussex County — both its residents and visitors — safe. CS
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THE SPIRIT OF GIVING
Safety and Shelter THE HUMANE SOCIETY OF WICOMICO COUNTY HAS SERVED AS PROTECTORS OF AT-RISK AND NEGLECTED ANIMALS FOR 50 YEARS
Written by Olivia Minzola Photography courtesy Humane Society of Wicomico County Animals are among the most vulnerable in society, with over 10 million dying each year from neglect, abuse and abandonment. The Humane Society of Wicomico County is committed to saving the lives of at-risk animals by removing them from hostile environments and providing them with temporary care and shelter. The open-admission shelter also strives to find permanent, loving homes for each and every adoptable pet and has successfully done so for the past 50 years. The shelter is always on the lookout for foster families, as well. Fostering allows an animal to step foot outside of a shelter environment. To them, it will feel like a field trip. To the individual or family fostering, it will provide significant insight into what life would look like with a pet. For as long as she can remember, Megan Koester, events
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coordinator for the Humane Society of Wicomico County, has longed to make a difference in the lives of those around her. Now, she spends each day doing just that. According to Koester, she has always had a soft spot for animals, and her instinct to protect each furry friend she encounters has only grown stronger over time. This was made especially evident one night when an exceptionally ill kitten was brought to the shelter minutes before closing time. Koester, who was unable to find a foster family at such a late hour, volunteered to take the kitten home herself. She is very proud of the work she does, as is the entire staff at the Human Society of Wicomico County. To this day, the shelter and its staff remain determined to find each animal a forever home and, until then, provide only the best possible care. CS
Eastern Shore
BalletTheatre Since 1991 ESBT has engaged dancers and audiences with classical ballet. Membership is open to any student studying dance on Delmarva. Contact us at info@esbt.org and on
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Nov/Dec 2021 • CoastalStyleMag.com
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THE SPIRIT OF GIVING
Faith and Independence THE TALBOT INTERFAITH SHELTER PROVIDES SHELTER, STABILITY AND SUPPORT TO THE HOMELESS ON THE MID-SHORE AT EASTON’S PROMISE AND EVELYN’S PLACE Written by Olivia Minzola | Photo courtesy Talbot Interfaith Shelter Homelessness can happen at any time to anyone. It is often a silent killer, one that may creep in through a sudden, life-threatening illness, the loss of employment or even the unexpected cost of a divorce. Since January of 2009, the Talbot Interfaith Shelter has committed itself to ending homelessness on Maryland’s Mid-Shore. By providing those who are in need with shelter, stability and support, the shelter is determined to help each individual get back on their feet in no time at all. In fact, the shelter’s four-step program, titled the S4 Program, is tailored to do just that. S4, also known as “shelter, stability, support, success,” is a long-term
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program designed to shepherd guests from homelessness to self-sufficiency. Even after they have “graduated” from the S4 program, guests are more than welcome to return to the shelter if a problem in their lives were to ever arise. When considering what makes the Talbot Interfaith Shelter so unique, Executive Director Julie Lowe believes it is the shelter’s homelike atmosphere. When guests arrive, they are met by a pair of old Victorian homes – Easton’s Promise and Evelyn’s Place. According to Lowe, once they realize they won’t be ushered into a cold, colorless, industrialized building, each
guest experiences a sense of absolute relief. Guests are also met at the door by a handful of volunteers, some of whom are often stationed outside of either home, to greet both guests and any incoming donors. The shelter relies heavily on volunteers and welcomes individuals from every corner of the community who are interested in donating their time. To this day, the Talbot Interfaith Shelter remains dedicated to providing individuals of every race, gender, ethnic background, sexual orientation and religion with a renewed sense of independence and hope. CS
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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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THE SPIRIT OF GIVING
Houses of Hope THE BELIEVE IN TOMORROW CHILDREN’S FOUNDATION PROVIDES A RESPITE FOR YOUNG CANCER PATIENTS AND THEIR FAMILIES Written by Olivia Minzola Photography courtesy Believe In Tomorrow
Every few minutes, a child is diagnosed with cancer. This devastating news can leave a family in disbelief and desperate for support. The Believe In Tomorrow Children’s Foundation exists for this very reason, to provide not only unwavering support but also constant comfort, hope and joy. The foundation began in 1982 as a volunteer-led effort to aid critically ill children. This effort grew rapidly, and, by 1986, the foundation established the very first pediatric respite housing program in the United States — a rather remarkable achievement, according to the founder of the Believe In Tomorrow Children’s Foundation, Brian Morrison. Children and their families are given the opportunity to stay at a property, free of charge, where they can relax and reconnect in the midst of the child’s treatment and recovery. Today, the respite housing program has expanded to a total of six properties, allowing the foundation to reach more children and families than ever. Depending on which property is chosen, the child will either be steps away from the beach or high up in the mountains. Two of the properties are in
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MAKING MEMORIES The Believe In Tomorrow Children’s Foundation helps families dealing with childhood cancer focus on fun during stays at the beach at the charity’s properties in Ocean City and Fenwick Island.
“
’
”
Ocean City and Fenwick Island. The hope is that by escaping the stressful routine of hospital visits and medical treatments, the child and their family will walk away from the respite feeling renewed, both mentally and physically. In addition to the respite housing program, the foundation also offers a hospital housing program at the Johns Hopkins Children’s Center in Baltimore. Since 1982, the foundation has provided over 900,000 overnight accommodations. Morrison and his team can affirm that through each program, patients are able to see the results of their efforts almost immediately. In fact, Morrison believes that while it may be very difficult for us, as individuals, to make a difference in the world at large, we can always make a difference in the worlds of individuals, just as he and his team strive to make a difference in the lives of their patients, each and every day. CS
Nov/Dec 2021 • CoastalStyleMag.com
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THE SPIRIT OF GIVING
Community Minded AS THE LOWER SHORE’S STEWARD OF PHILANTHROPY, THE COMMUNITY FOUNDATION OF THE EASTERN SHORE SHARES SAVVY GIVING SUGGESTIONS FOR THE HOLIDAY SEASON AND BEYOND
T
he winter holidays can be a magical time of year, filled with feelings of warmth and generosity. With the giving spirit all around, being savvy about how and where you donate can maximize your charitable impact. “As one of the region’s leading philanthropic experts, The Community Foundation of the Eastern Shore guides donors and nonprofits every day in charitable giving and nonprofit capacity building,” says Community Foundation President Erica Joseph. “While the need for assistance is tremendous, being knowledgeable in your giving will give you greater peace of mind.” This giving season keep these simple tips in mind:
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GOAL-ORIENTED
CFES board members, from left to right, Todd Hershey, Jim Thomas, Michael Truitt, Dr. Carolyn Johnston, Duke Marshall and Velda Henry present the Community Foundation’s annual grant-making total.
in Worcester County
Set Up Recurring Donations Recurring donations are a great way for you to give affordably, year-round. By setting up an automated donation, your support will be ongoing, and you won’t have to remind yourself to send a gift each time.
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Make Giving a Family Affair A family legacy is more than estates, bequests and charitable contributions — it is also a tradition and giving spirit that will be passed down through the generations. Involving children in charitable activities teaches philanthropy and family values while benefiting many generations to come. Additionally, helping family members with charitable giving can help safeguard them from falling victim to scams.
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Giving More Than Money Donations of time and expertise are a thoughtful way to give back. For example, volunteering, clothing or food donations or sharing your professional expertise may be very appreciated. Check before donating items to ensure items meet any requirements and do not become a burden to manage. By connecting in this way, you may find great joy in meeting like-minded people who are passionate about similar causes as you!
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Get to Know Local Nonprofits When you know a nonprofit well and work with them regularly, you will have greater confidence in where you are donating your money or time. Reputable nonprofits are eager to answer questions and talk about their goals, services and fundraising needs. You should feel comfortable asking what your donation will be used for or what other needs you can help with.
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Vet Before You Write the Check Always verify a nonprofit’s charitable status. Donate to trusted charities and beware of scammers who create fake charities. Remember that tax-exempt and tax-deductible are not the same. Check a nonprofit’s status on your state’s charity database, CharityNavigator.com, Guidestar.com or at IRS.gov/charities-andnonprofits.
coastal
THE SPIRIT OF GIVING
Don’t Feel Pressured Reputable charities realize not everyone can give to every cause and understand a “No, thank you.” The holidays bring a higher frequency of donation requests at public locations. If an organization or individual is pressuring you beyond a simple ask, this is a big red flag. Avoid on-the-spot decisions or pressure to give to an unfamiliar organization. Responsible organizations will welcome your gift tomorrow as much as they do today. Understand Local vs. National (or International) Organizations If giving local is important to you, it is wise to understand if you are giving to a national organization or a local chapter. Check with the local branch of an organization about the best way to donate — you may be able to specify that your gift be used for a particular branch or a local need.
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Consider a Donor Advised Fund or Estate Planning Strategy You can support causes you care about when and where it is convenient for you through a Donor Advised Fund. Contributions are generally tax deductible right away, and you can decide when to support your favorite charities. Donor Advised Funds are great for donors who want a hands-on approach to giving while benefiting from the diligence and charitable guidance of a community foundation. Leaving a bequest, giving life insurance or using a charitable gift annuity may help you commit assets now that will carry on your legacy in the future. Maximize Your Tax Benefits to Increase Your Giving There are unique tax-saving options to increase your giving. Always speak with your tax professional about the best strategy for your situation. Donors can use charitable contributions to reduce tax liability and increase the gift impact by donating long-term appreciated assets (stocks) directly to a nonprofit. Contributions from your IRA to a charity (Qualified Charitable Distribution) is an easy way to reduce your tax burden and support your favorite nonprofit. Individuals 70½ or older can contribute up to $100,000 per year tax-free from their Individual Retirement Accounts (IRAs) directly to a charity (certain restrictions apply). Endow Maryland state tax credits reward donors for gifts to qualified endowment funds at Maryland community foundations. These funds support urgent community needs and provide maximum flexibility over time. Overall, your philanthropy should be something that makes you feel good and helps your community. As your regional community foundation, we are here to help, even if your giving isn’t to us. Contact the Community Foundation of the Eastern Shore at CFES.org or 410-742-9911. CS
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Give yourself the gift of good health
Schedule preventative screenings Health screenings and checkups are important for people of all ages, but it can be helpful to have an idea of when you should get different types of screenings so you can be proactive and make sure you’re doing everything you can for your health. Everyone should have an annual physical or wellness visit; it’s the best way to keep an eye on important health indicators such as blood pressure and cholesterol. Having a primary care provider who you see every year is a vital piece of the health puzzle. A regular doctor is best able to track your changes from year to year, and is most knowledgeable about causes when acute illnesses arise. Knowing your medications and medical history, he or she will be in the best position to truly understand your needs.
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PROMOTIONAL SECTION
To schedule an appointment with a TidalHealth primary care physician, visit tidalhealth.org. The following screening list is for general use — talk to your doctor about your family health history and risks, as they may request earlier or more in-depth screenings if you are at a higher risk. Here are a few to keep in mind: Abdominal Aortic Aneurysm (AAA) Screening: The U.S. Preventive Services Task Force recommends that people over 55, especially those who have a history of smoking, have a one-time (not annual) screening for weakness in the aortic wall. Men ages 65-75 who were or are currently smokers are at the highest risk. Fortunately, the screening is a simple, painless ultrasound. TidalHealth offers these screenings for free to those who qualify. Call 410-543-7123 to make an appointment. Blood pressure: Blood pressure checks should be performed annually at your regular checkup. Blood sugar/diabetes screening: The U.S. Preventive Services Task Force recommends screening for abnormal blood glucose and type 2 diabetes in adults 40 to 70 years of age who are overweight or obese, and repeat testing every three years if results are normal. Individuals at higher risk should be considered for earlier and more frequent screening. The American Diabetes Association recommends screening for type 2 diabetes annually in patients 45 years and older, or in patients younger than 45 years with major risk factors. Cholesterol: A cholesterol check should be part of your routine exam when you are an adult, and should be conducted annually once you are age 35 and older or if you have elevated blood cholesterol levels. Heart: Heart disease can strike at any age, but the risks increase as people get older. Your primary care doctor should check blood pressure and cholesterol annually, but you can do more. TidalHealth’s Guerrieri Heart & Vascular Institute offers free heart disease risk assessments that include a fasting lipid profile (total cholesterol, HDL, risk ratio and glucose), ankle/brachial index, resting 12-lead EKG, body fat/body mass index; blood pressure and pulse oximetry testing and more. Call 410-543-7026 to make an appointment. No insurance is required.
Lung: TidalHealth offers lung cancer screenings with the use of low-dose computed tomography (CT) scan. This test is offered to people at a high risk for lung cancer. Using much less radiation than a typical CT of the chest, it can detect small nodules, which are not seen on a screening chest x-ray. Those at high risk include those who have a 20 pack-year or more smoking history (a pack-year is smoking a pack of cigarettes per day for one year); smoke now or have quit within the past 15 years; and are between 50 and 80 years old. Call 410-543-7012 for more information. Peripheral Artery Disease: The risk for vascular disease increases as we age. For people over 55 with risk factors (high blood pressure, smoking, diabetes, high cholesterol, obesity, family history) or symptoms of vascular disease (leg pain when walking, numbness in leg or foot, strokelike symptoms, unexplained abdominal or back pain), TidalHealth offers free screening for PAD. The test is known as ankle-brachial index and is a measurement and comparison of blood pressures. It is performed in conjunction with an ultrasound to screen for AAA. Call 410-543-7123 to schedule a free screening if you are at risk. Vaccinations: The Centers for Disease Control and Prevention says everyone should get an influenza vaccination annually. Adults need a Tdap (tetanus, diphtheria and pertussis) booster every 10 years; shingles vaccinations are recommended for people over age 50; pneumococcal vaccines can help prevent pneumonia, and are recommended for people 65 and up; and, of course, doctors recommend getting a COVID-19 vaccine.
To learn more about TidalHealth and the preventative screenings it offers, visit tidalhealth.org.
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5 tips for a stress-free holiday season By Dr. Kathryn Fiddler, DNP, MBA, RN
we are experiencing all of this holiday stress. Harvard Health data suggests walking reduces the risk of heartrelated events by a third. Just 30 minutes of activity five times a week will do the trick. It also helps you sleep, which reduces anxiety. So, go get a neighbor, phone a friend to come along, and get outside and walk. Dr. Kathryn Fiddler, DNP, MBA, RN, is Vice President of Population Health for TidalHealth
One of my favorite holiday songs is “My Favorite Things” from the Sound of Music. From whiskers on kittens, warm woolen mittens and geese flying with the moon on their wings, the holiday season is one of my favorite times of year. I enjoy the cooler weather, warm cozy fires and time with family and friends. Despite all this talk about the joy of the season, it can also be an exceptionally stressful time, and that stress can influence our health. So this year, give yourself a gift and take time to reduce your stress; it’s one of the greatest gifts you can give yourself and those who matter in your life.
2. Write a thank you letter. Much has been written about the power of gratitude. People who practice gratitude have greater optimism, increased self-esteem, improved immune system and lower blood pressure, so why not capture some of those good feelings and share them with someone else? Write one letter to someone and let them know why they are special in your life. 3. Eat well. This time of year comes with so many choices: which party, which dessert, which cookie, which beverage? Some simple advice to beat temptation — stand more than an arm’s length away from the cookie tray or whatever tempts you. The distance will help prevent devouring a plate of food. Also, consider making healthier choices like choosing fruits and veggies or nonalcoholic beverages first. This will fill you up and may help you avoid eating or drinking too much later. 4. Get a good night’s rest. Did you know that people who are well rested eat an average of 300 calories less each day than those who don’t get enough sleep. A good night’s sleep also helps improve your mood, heal your body, protect your heart — and makes you smarter. With all that evidence, get to bed!
1. Take a walk. It seems so simple, but it works. Get outside into the fresh air, wear your warm wooly mittens; if it’s cold, button up, but just get outside. With the time change and the sun setting earlier, we stay inside, we move less, and this all happens just when 44
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5. Laugh. It has long been said that laughter is the best medicine. It relaxes the body, boosts the immune system, burns calories and improves emotional health. This holiday season, share some humor with friends and family. Laughter is contagious. Watch a YouTube video, a silly sitcom, tell a story, spend time with a child or whatever brings you joy. As the Christmas song “Have a Holly Jolly Christmas” says, smile at everyone you meet. Bring them joy and get a little back yourself. To learn more about TidalHealth and the services it offers, visit tidalhealth.org.
PROMOTIONAL SECTION
Holiday leftovers only last for so long
Follow these tips to avoid food poisoning The holidays are a time for good friends and gatherings — a time of year when leftovers are plentiful and most of us spend days digging in.
at 145 degrees F. Use a meat thermometer for reliable temperature readings. Visit foodsafety.gov for more information on proper temperatures to safely cook meat.
This year, don’t wait too long to open your refrigerator and take out your tupperware containers; those holiday meals are only good for a short period of time, and you don’t want to run the risk of getting sick.
If you are bringing a dish to a holiday gathering, use an insulated cooler filled with ice or frozen ice packs. Raw meat, poultry, seafood, deli meat, egg or pasta salad, fruits and vegetables, and dairy are all items that need to be kept cold for extended periods of time, such as traveling.
The Centers for Disease Control and Prevention estimates that 1 in 6 Americans get sick due to contaminated food or drinks every year. Here are a few tips to keep you healthy:
Also, remember the 4 Cs of food safety: cleaning, cooking, cross-contamination, and chilling.
Before cooking, keep meat in a refrigerator that is 40 degrees or lower. For ground meats and poultry, cook within two days, and for beef, veal, pork, lamb steaks, roasts and chops, cook within five days.
• ●Be sure to clean kitchen surfaces once you are done preparing foods, especially raw meat.
It is important to never leave raw meat or poultry out for more than two hours at room temperature or for more than one hour if the temperature is above 90 degrees F.
• ●To avoid cross contamination, which can cause food poisoning, keep your hands and kitchen surfaces clean after preparing raw meats, and keep raw meats separate from ready-to-eat foods such as side dishes.
You should be aware of the correct temperatures of how to cook different meats to guarantee they are safe to eat. For ground meats like beef, pork, lamb, turkey, or chicken, cook at around 160-165 degrees F. Cook at the same temperature for poultry like chicken and turkey, or duck and goose. Pork, ham, and most fish should be cooked
• ●Follow the label instructions, times, and temperatures when cooking.
• ●Lastly, when chilling, wait to put hot food directly into the refrigerator or freezer until after it has cooled down some. Be sure your refrigerator and freezer are set to the proper temperatures to keep your leftovers safe.
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Good decisions, lifestyle changes lead to weight loss The holidays don’t have to lead to weight gain. At TidalHealth, a team of healthcare experts are ready to help you shed those unwanted pounds — and keep them off. For those who qualify for surgical weight loss, TidalHealth offers an award-winning bariatric surgery 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. Potential patients meet with a surgeon to determine if they are a candidate for surgery, and what type is most appropriate. Bariatric surgeons perform a wide variety of procedures, including sleeve gastrectomy, gastric bypass, duodenal switch and revisional surgeries. For patients who are not candidates for surgical weight loss, or who do not want to commit to a surgical procedure, a medical weight loss option is available. At TidalHealth Weight Loss & Bariatric Nutrition, led by Dr. Sandra Palavecino, weight loss isn’t a result of fad diets and fast-paced exercise plans — it’s about good decisions and lifestyle changes. Dr. Palavecino provides education and individualized plans to help patients succeed on their weight-loss journey. “Being overweight can cause multiple medical problems including diabetes, hypertension, sleep apnea, coronary heart disease, back and joint pain, and even increases the risk of several types of cancer,” she said. “We are dedicated to enhancing our patients’ quality of life.” 46
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While surgery can be the appropriate course of treatment for many, Dr. Palavecino counsels patients that surgery alone does not provide the best chance for weight loss. “Both nutritional counseling and changes in physical activity are required,” she said. TidalHealth Peninsula Regional was the first hospital on the Eastern Shore to be named a Center of Excellence by both the American College of Surgeons and the American Society for Metabolic and Bariatric surgery; it is designated a Blue Distinction Center for Bariatric Surgery by CareFirst BlueCross BlueShield; and it has been named a Bariatric Institute of Quality by Aetna.
To medically manage your weight loss, call TidalHealth Weight Loss & Bariatric Nutrition at 302-536-5395. To see if you qualify for weight loss surgery, contact your primary care physician or call TidalHealth’s bariatric coordinator at 410-912-6949.
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people Storied Career FOR MORE THAN THREE DECADES, SALISBURY NATIVE MEL TOADVINE DOCUMENTED THE EVENTS THAT IMPACTED THE EASTERN SHORE AS THE EDITOR AND A PHOTOJOURNALIST FOR THE DAILY TIMES. TODAY, HIS WORK LIVES ON IN THE NABB RESEARCH CENTER EXHIBIT: CAPTURING THE TIMES: THE PHOTOJOURNALISM OF MEL TOADVINE As a photojournalist and editor at The Daily Times in Salisbury, Mel Toadvine captured the news and events that shaped Delmarva from the 1960s through the 1990s. Now, an exhibit of his photograph collection from the Nabb Research Center at Salisbury University features highlights from a historic collection of almost 2000 photographs.
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2021
LASTING LEGACY Mel Toadvine’s work documented some of the Shore’s most impactful events, including the Freedom Riders equality protest in Cambridge in 1963 and devastating flooding in Ocean City after the Ash Wednesday Storm of 1962. He also covered the appearances of prominent Peninsula visitors, including Senator Joseph Biden’s tour of the Salisbury Times in 1976 and musician Duke Ellington, pictured with Mel, lower left, in 1968.
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For over 30 years, Toadvine had his pen and camera on the pulse of the region. Born in Salisbury, Toadvine started his career as a photographer and feature writer in 1961. Mel was on the scene with his camera to cover national events such as the civil rights movement, presidential visits and disasters that struck the region. After his retirement from The Daily Times, Toadvine donated his photograph archive to the Nabb Research Center. Capturing the Times features only a small sampling of the nearly 2,000 images in the Mel Toadvine collection. After a major digitization effort, the full collection is now available to the public on the Nabb Research Center’s Flickr page. The exhibit will be on display in the lobby of the Guerrieri Academic Commons through December 10. CS
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MISSION ACCOMPLISHED SINGULARLY DEVOTED TO ILL AND INJURED SERVICE MEMBERS, PATRIOT POINT IS THE LIGHT AT THE END OF THE TUNNEL FOR OUR AMERICAN TREASURE W RI T T E N B Y JOE WILLE Y | PHOTOGR A PHY B Y J ILL J AS U TA
R
ural Dorchester County, Maryland, with its miles of snaking shoreline bordered by humble marshes and fertile fields waving in the brackish breeze, is known for its relaxed pace and natural beauty. It is quiet but pulsing with the movement of tides and wildlife — a place to breathe slowly and deeply. It is also home to one of the premier facilities providing a time to heal for our nation’s wounded, ill and injured service members and their families and caregivers. Patriot Point was founded in 2016 with a
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mission of helping our nation’s heroes heal through outdoor recreation and connecting one on one. The mission is readily fulfilled on the property’s 290 acres and over two miles of shoreline that hugs Slaughter Creek at the far western point of the county, near Taylors Island. The property was owned previously by the late Jim Bugg, a founder of the Grand National Waterfowl Association and chairman of the Yellow Ribbon Fund. Bugg was an avid sportsman who informally hosted wounded service members and high-profile visitors on the property for hunting and relaxation when it was named Poverty Point.
Vice President of Operations and Development Hugh Middleton guides the day-to-day operations with a focused vision and passion. Middleton is a former Navy SEAL who after his retirement worked with various defense contractors before being introduced to Patriot Point. He understands from experience the need for injured and ill service members to reconnect with others after dark and often grueling days. Patriot Point provides the space for them to begin the journey. “It is important to get here and roam around,” he said with a knowing and appreciative smile.
Hugh Middleton
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PEOPLE
The need for a facility like Patriot Point is greater now than in earlier generations because of the increased survival rates from battlefield injuries. Many wounds that would have caused death in the WWII era are now treated successfully. Consequently, more modern-day seriously wounded service members go home to recover. The U.S. is now managing long-term support of those with serious physical and emotional ailments in ways never experienced before. Still, the scars remain. Patriot Point helps them heal. Outdoor recreation is the primary way guests begin their recoveries. The property is a Regulated Shooting Area, with mallards raised for waterfowl hunting. Acres of milo are grown as feed for the ducks. After the hunts, guests can prepare the birds for dinner. Middleton explains in clear terms the beauty and simplicity of hunting your food. “You shoot; you clean; you eat,” he said. There is fishing, too. Perch are caught in Patriot Pond, while rockfish and Atlantic croaker are caught from one of the two piers jutting into Slaughter Creek. Raised-bed vegetable farming and oyster beds are possible additions. It will be an immersive farm-to-table experience.
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NATURE’S HEALING A fundamental component of the healing and recovery process for Patriot Point guests involves outdoor recreation. Duck-hunting for mallards and fishing for rockfish and Atlantic croaker are but two of the restorative processes.
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ALWAYS REMEMBER Though society can never fully repay the debt it owes to our brave men and women in the military, Patriot Point's dedicated volunteers and donors are driven by the desire to say “Thank you!”
There are recreational activities available on-site, as well as additional ones that can be arranged for guests. An impressive gym with a dramatic waterfront view is open 24 hours a day. But for some, it is the quiet confines of the guest rooms or the porch of the main house that begins the first step toward healing. Middleton lets the guest steep in the silence and does not pry into their experiences. He sees his role as simply being available. “I let people talk” is how he describes his essential yet hands-off approach. There is also something about the property that affects a change soon after the guests arrive. Joy Losciale, Event and Guest Coordinator, echoes what is often said: “Within an hour, you can see them relax. You can see the change.” The profound sense of peace that she witnessed motivated her to relocate from Virginia’s Back Bay area. “I’m all in,” she succinctly said.
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Losciale’s attitude is reflective for anyone who understands the service Patriot Point provides. Most Americans have never faced the danger that many service members have endured. Few carry the scars as a constant reminder of loyalty. Those who volunteer and financially support Patriot Point show their patriotism through serving, a way to pay a debt owed to those who have made great sacrifices for their country and their neighbors. As the blurring speed of life continues to increase, there is often frustration that the healing of body and mind should be nearly instantaneous, as well. Patriot Point takes another tack, understanding that slowing down to connect the wounded with their families, caregivers and peers can be the beginning of healing. The guests seem to know that, too, and are thankful. Middleton understands. “The only complaint I get is that people don’t want to leave.” To learn more about Patriot Point, and to donate to its mission, visit PatriotPoint.org. CS
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Delightful Desserts ALL THE RIGHT INGREDIENTS FOR SOME SWEET INSPIRATION, JUST IN TIME TO ADD SOME SERIOUS CHEER TO YOUR HOLIDAYS Written by Nicole Davis | Recipes by Shelia Kohen
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Peppermint. Gingerbread. Sugar cookies. Wafts of these delicious smells probably bring you right to the holidays, scenes of Christmases past dancing in your memory. Desserts have an exclusive place on our tables when we commemorate special occasions, especially the holidays, and a traditional holiday meal wouldn’t be complete without a sweet ending, right? Within these pages, we’ve put a spin on some traditional holiday desserts, both “healthifying” them and adding some unique ingredients. If you’re looking for something creative, something lighter or something with a can’t-putmy-finger-on-it surprise, keep reading and bookmark the recipe for your upcoming celebrations.
PEAR-AND-CRANBERRY RUSTIC TART Serves 8
Called a galette in France or a crostata in Italy, tarts — open-face pies usually filled with fruit — have a storied history. They date back to the 1500s, when they were filled with premium ingredients and served to nobility. Today, tarts are for everyone, and they’re surprisingly easy to make. This rustic pear-and-cranberry tart screams holiday! with cinnamon, nutmeg and clove, but an unexpected ingredient — roasted garlic — produces a sweet creaminess that complements the tanginess of the cranberries and brightness of the fresh pears. Served warm with vanilla ice cream, this tart is everything your holiday table needs.
Ingredients: 1 clove garlic, unpeeled 1 cup, plus 1 Tbsp all-purpose flour ⅓ cup whole wheat flour ¼ cup confectioners’ sugar ⅛ tsp salt 1 tsp culinary lavender buds 1 large egg, separated ½ cup unsalted chilled butter, cut in cubes 2 lbs fresh pears ½ cup fresh or frozen whole cranberries 3 Tbsp light brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ⅛ tsp ground cloves 1 Tbsp honey 1 Tbsp raw sugar
Merry & Bright
Instructions: Preheat the oven to 400°F. Wrap the garlic in foil and roast for 30 minutes. Set aside to cool. While the garlic is roasting, make the crust by adding the flours (except for the 1 Tbsp all-purpose), confectioners’ sugar, salt and lavender to the bowl of a food processor. Process on low until it is thoroughly mixed, about 8 seconds. Add the butter and process on low until it resembles a coarse crumb, about 30 seconds. Add the egg yolk and process on low until the dough starts to come together, about 15 seconds.
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Turn the dough out onto a piece of plastic wrap and form a ball; flatten to a disc and wrap well. Chill in the refrigerator for at least 30 minutes. While the dough is chilling, in a small bowl, mix the 1 Tbsp flour, brown sugar and spices together. (Continued on page 59)
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HONEY LEMON BARS Serves 10
A classic dessert, lemon bars are sweet and tangy. They gained popularity in the 1960s after the recipe appeared in a Betty Crocker cookbook, and they’ve been a staple ever since. In the traditional recipe, a bright lemon curd sits atop a buttery shortbread crust, and the whole thing is dusted with confectioners’ sugar. This variation honors that tradition, but with a twist — roasting the lemons before adding them to the curd gives the juice a deeper flavor and thicker consistency. The addition of sage and ground ginger provides both earthy and spicy notes to each bite. Wow your guests with the depth of flavor in these delicious bars.
Ingredients: 4-5 lemons 1 tsp olive oil 1⅓ cups all-purpose flour, sifted ⅓ cup confectioners’ sugar, plus more for dusting ⅛ tsp salt 2 Tbsp fresh sage leaves, minced ½ cup unsalted butter, cut in small cubes 5 large eggs, room temperature 1 cup honey 1 tsp lemon zest ¼ tsp ground ginger
Instructions: Preheat the oven to 450°F. Prepare an 8” square pan by buttering the pan and lining with parchment paper with an overhang on two sides. Roast the lemons: Zest one of the lemons for 1 tsp of zest. Cut the lemons in half crosswise and place on a baking sheet, cut-side up. Brush the cut sides with oil. Place in the center of the oven and roast for 20 minutes, until the edges are golden brown. Once cool, squeeze them for ½ cup of juice.
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Make the crust: Reduce the oven temperature to 350°F. Place 1 cup flour, sugar, salt and sage in a food processor and pulse a few times to mix. Add the butter and process until clumps form, about 30 seconds on low. Press the dough evenly into the prepared pan. Bake for 15-18 minutes, until lightly brown. Make the filling: Place the eggs, honey, lemon juice and zest in the bowl of a mixer fitted with a whisk. Whisk together until incorporated, about 1 minute. Then continue to whisk another 2 minutes on medium.
In a separate bowl, mix together the ⅓ cup flour and ginger. Add to the egg mixture and whisk until smooth. Pour over the crust and bake until set, about 30 minutes. Cool completely on a wire rack. Once cooled, loosen the sides with a warm knife and lift out of the pan by the parchment on the two ends. Cut into 10 bars with a warm knife. Dust with confectioners’ sugar.
PEAR-AND-CRANBERRY RUSTIC TART (Continued from page 57)
Peel, core and slice the pears. In a large bowl, squeeze the roasted garlic out of its skin and mash it a bit with a spatula. Add the pears and cranberries, spreading the garlic as evenly as possible among the fruit. Sprinkle spice mixture over the fruit and toss. To roll out the dough, remove the plastic wrap from the chilled dough and place it between sheets of parchment paper. Roll out to 12-13”, keeping the dough evenly flat and round. Slide the parchment onto a baking sheet and remove the top sheet of parchment paper. Pile the fruit mixture in the center, leaving 2-3” of dough around the edge. Drizzle the honey over the fruit. Fold the edges of the dough over toward the center. Brush the dough with the slightly beaten egg white and sprinkle with raw sugar. Bake at 400°F in the center of the oven for 10 minutes, then reduce the temperature to 350°F and bake 20-25 minutes, until crust is golden brown. Serve warm with vanilla ice cream.
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FLOURLESS CHOCOLATE CAKE Serves 8-10
Cake is a quintessential American dessert, and chocolate cake has a special place in the ranks. The first chocolate cake on record dates to the 1800s. Called a Mahogany cake, according to Anne Byrn’s book American Cake, it was as much an experiment in baking science as it was a delicious reddish-brown treat. Fast-forward to today, and chocolate cake with creamy chocolate frosting graces many a dessert table, especially around the holidays. Made without flour, the chocolate cake recipe we’re sharing is all about the chocolate. And the beets. Yes, beets. Roasting this root vegetable and adding it to the batter adds sweetness and produces a rich, moist texture — a mouthfeel that’s totally luxurious without feeling indulgent. Omitting the flour from this recipe makes it gluten-free, too. Topped with a silky ganache instead of frosting, you’ll think you’re eating at a French patisserie.
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Ingredients: 1 tsp olive oil 2-3 red beets, scrubbed and tops removed 8 oz bittersweet chocolate, chopped ½ cup unsalted butter ½ cup Dutch-process unsweetened cocoa ¾ cup granulated sugar ¼ tsp salt 1 tsp vanilla extract 3 eggs, room temperature ⅔ cup semi-sweet chocolate, chopped ⅓ cup heavy cream Pistachio nuts, crushed, for garnish
Instructions: Preheat the oven to 400°F. Prepare an 8” cake pan by buttering the sides and lining the bottom with parchment paper. Roast the beets: Wrap the whole beets in foil and place on a baking sheet. Roast for 45-60 minutes, until a knife in the center goes in easily. Let the beets cool for 15 minutes or so. Reduce the oven temperature to 350°F. Peel the skin from the beets and cut in chunks. Add the chunks to a food processor and puree to a smooth consistency, 40-50 seconds on low. Set aside. Make the cake: Melt the bittersweet chocolate and the butter in a heatproof bowl set over a simmering pot of water. Stir until smooth. Pour into the bowl of a mixer.
Add the sugar, salt and vanilla extract and beat on low for 30 seconds. Add the eggs, one at a time, and beat until smooth. Mix in the beet puree until combined. Add the cocoa powder and mix just until combined. Pour the batter into the prepared pan. Bake for 25-27 minutes, until the edges are set but the center is a bit wiggly. Let cool, then invert onto a plate. Make the ganache: Melt the semisweet chocolate and the cream together in a heatproof bowl over a pot of simmering water. Stir slowly until chocolate is melted and smooth. Spread over the top of the cake. Garnish with pistachios. Allow the ganache to set before slicing. CS
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Bubbling With Possibilities ’TIS THE SEASON FOR A TUTORIAL ON THE FINER ELEMENTS OF CHAMPAGNE
Story by Meredith Lindemon | Photography courtesy Bluepoint Hospitality
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I want you to drink to the happiness of a young pair whose future welfare is close to the hearts of all of us: Mary (holding up his glass and looking at her) and Jim!” (holding it up again and looking at him). Every one except Mary and Jim rises and drinks a swallow or two of champagne. Every one then congratulates the young couple, and Jim is called upon for a “speech”! Generally rather “fussed,” Jim rises and says something like: “I — er — we — thank you all very much indeed for all your good wishes,” and sits down. Post, Emily. (1922). Etiquette.
M
2021
2021
VESSELS, POPS & GLASSWARE According to Tapken, the vessel — or the container in which the wine is fermented — can be oak or stainlesssteel barrels, or cement egg-shaped containers, which is a key factor in the first fermentation of Champagne and influences the Champagne style. For growers, the type of barrels used is incredibly important to the signature taste of their vintages or blends. As with all better wines, the age has everything to do with the taste and quality; however, aging Champagne is a distinctly English thing to do. The pop of a Champagne cork, the noise it makes, has to do with how much gas there is in the Champagne, which indicates how old it is. If there is more gas, the Champagne is older; less, it’s younger. While there are plenty of movies that show people loudly popping bottles, ideally, there shouldn’t be any noise when a bottle is opened.
2021
any good things go along with Champagne drinking that I know nothing about. For the most part, these things have less to do with the result of the drinking than with the reason for it in the first place. With Champagne, it is the spirit and the mood of a specific experience worth celebrating. It is a gesture being completed, a portrait framed and hung rather than a snapshot filed and forgotten. The completion of an important process: This is Champagne. Then there’s all the rest that make drinking very good Champagne for an equally good reason all the more special: flutes versus tulip glasses, vessels and bubbles and even the type of pop the cork makes are more symbolic to each sip than the functional path taken to arrive at the act of pouring liquid down the throat. It is a lesson in history, geography, family and meaning. All of this I learned one afternoon at The Stewart in Easton with Natalie Tapken, wine-and-beverage director for Blue Point Hospitality, who took me through the art of drinking Champagne, step by step.
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Equally important is the glassware used: While flutes are more fun, the ideal type of glassware that should be used with respect to making the most of the aromatics or taste is the tulip glass. And prior to pouring anything in any type of stemware you want to use, the glasses should be rinsed and polished, then rinsed again before pouring.
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BUBBLES, COLOR & AROMATICS Bubbles indicate an amount less or more with respect to Champagne’s age and quality. If there are fewer bubbles, the Champagne is younger; if there are more, it’s older. If the bubbles are smaller, the quality is better. The color, if it is more golden, means that it’s older; less golden — or clearer — it’s younger. The color also comes from the barrel in which it was aged. A more golden hue indicates it was aged in an oak barrel, which also lends to the aromatics of the wine. A less golden hue indicates it was aged in a stainless-steel barrel. When it comes to tasting Champagne, it’s based on the smell of it, and the aromatics that are released when it’s swirled in the glass. The taste of the Champagne blend — Pinot Noir, Pinot Meunier and Chardonnay — is based on the dosage, or sugar, which gives Champagne its sweetness. Brut blends have less than 12 grams of sugar, while Extra Brut blends have zero to six grams. Also related to taste, says Tapken, is the acidity, which is dependent on the sugar. If you find your mouth watering after a taste, there is a lower sugar level, or no sugar, which makes the wine a Brut Nature. A Brut Reserve, specifically BillecartSalmon’s Cuvee Rose, is a blend of Chardonnay, Pinot Noir and Pinot Meunier from three different years. When you taste it, you immediately taste the sweetness on the tip of the tongue, which indicates there’s more sugar, making it a more balanced blend.
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VINTAGES, BLENDS & TASTE Chardonnay, a white-skinned grape, and Pinot Meunier and Pinot Noir, red-skinned grapes, are used in making any house’s blends. Blends are those made from a mixture of grapes from different regions. A vintage, on the other hand, are wines or blends from a single year. Tapken says that a vineyard creates a vintage to show what their house can produce in terms of quality and style. Tapken references Tattinger 2006 as a classic. Its less aggressive, creamy and flinty taste is what gives enthusiasts the idea that they can taste the specific year any Champagne was fermented. Another is Dom Perignon’s 2008 vintage, released in 2009, which is the best of our lifetime, says Tapken. With wine enthusiasts, you will also hear a lot about “notes of sour apple” and other trendy ways to describe taste. Tapken says it’s best to forget all this because Champagne tastes mostly like brioche, or earthy. As Tapken can taste blind and know a specific vintage, she recommends finding a wine with more acidity, which will allow it to age for decades. There’s a lot of choreography that goes into the act and art of drinking Champagne the right way. If you have ever read anything by Emily Post, you will know the degree to which form and style can be drilled down and complicated before it is made perfect, and that is simple. But as with manners — and most everything else in life — it’s best not to overthink what you’re doing, as to turn something celebratory into something that’s contrived. “Avoid over-angst,” says Tapken. “Wine is food, and you have to ask yourself, ‘Do I like this?’ Don’t over-complicate things, as our palettes change over the course of our lifetime. If you get in a rut, you’re missing out on a beautiful rainbow.”
2021
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CAVIAR: THE OTHER BUBBLE My experience with caviar came out of a $16 purchased tin from a Philadelphia gourmet grocer. Caviar at The Stewart is vastly superior, tastes like iridescent bubbles and goes perfectly with a glass of Krug. It’s being emblematic of luxury is the result of the difficulty with which it is harvested. Harley Peet, executive chef for Blue Point Hospitality, explained the three types of caviar as Sevruga, Osetra and Baluga. While Baluga, known for having the largest berry (which is the roe, or egg), is outlawed in the United States, as the sturgeon must be killed to harvest it, The Stewart serves a hybrid known as Kaluga, which is imported. Like Champagne, caviar’s color indicates its taste: The lighter berry has a more elegant taste, while the darker is more pungent. The two service styles for eating caviar are Russian and French. Peet says that purists eat it with crème fraiche and a blini, which is a small pancake, in the French style. There’s also the Russian, which is served with chopped boiled egg and capers or onion. Try Chips and Dip, The Stewart’s more playful rendition of the French style, a layer of Kaluga on top of a leek and coconut cream, eaten with hand-cut, made-to-order potato chips that melt in your mouth, using a mother-of-pearl spoon. The Stewart Egg is a Brooklyn-inspired take on the Russian style and is Osetra smoked salmon with a yolk mousse, served in an egg. CS
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BOARD CERTIFIED Written by Nicole Davis
The Fall Board by Olivia Carney
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THE POPULARITY OF CHARCUTERIE HAS NEVER BEEN HIGHER — SO WE’RE SERVING ADVICE FROM SOME OF THE INDUSTRY’S VERY BEST
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2021
I
f you’ve been to a trendy restaurant lately — or even if you’ve done some Pinterest browsing at home — odds are, you’ve drooled over a charcuterie board. These beautiful, overflowing platters are filled with cured meats, cheeses, fruits and vegetables, crackers and plenty of delicious dips and spreads, all skillfully arranged and begging to be eaten. These boards have skyrocketed in popularity, in part due to the very visual and community-centered nature of social media platforms, like Instagram. Charcuterie boards allow people to create a chef-level-looking plate of food without a ton of work, and the possibilities and combinations are endless. And although modern charcuterie boards are en vogue, the history of this delicacy runs deep. Created in France in the 15th century, charcuterie literally means “flesh” and “cooked” in French, and the word actually referred to shops that sold pork products. A bit of a technicality before we dive in, too: Charcuterie includes only meat and small accoutrements, like pickled vegetables. If there’s cheese and fruit on the board, it’s better referred to as a cheeseboard. In these pages, we tapped four women who have created businesses around boards — Maegan Brown, aka The BakerMama; Dimitria Hare-Michael; Olivia Carney, aka That Charcuterie Chick; and local Jenna Bullock, owner of First State Charcuterie — to give us their best advice for making a board at home, as well as the anatomy of an A+ charcuterie or cheeseboard. Read on and get inspired to put your own best board forward.
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JENNA BULLOCK, FIRST STATE CHARCUTERIE @first.state.charcuterie FirstStateCharcuterie.com
Why do you think charcuterie boards are so popular today? For so many reasons! The visual appeal alone; it pairs so well with all wine; it’s a healthier alternative than most snacks or appetizers; it’s the perfect gift, and everyone has a favorite charcuterie item, so it’s always a crowd-pleaser!
A lot of people love the idea of charcuterie boards but are intimidated by creating one on their own. What’s the best advice you would give to a charcuterie newbie? Have fun and create! Not everyone's style is the same. I would suggest a newbie scatter the products of the same color or texture, so they are not right next to each other on the board. It helps give the board more of a wellrounded look.
Photography by Berry & Thistle Studio
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What does your ideal charcuterie board consist of? I like to change it up often, but my go-to products on a board are always seasoned kalamata olives, dried apricots, peppered salami, brie and goat cheese with honey and strawberries. Currently, we have some fall products, such as Pumpkin Spice Gouda and Goat Cheese, so I’m playing around with different pairings.
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MAEGAN BROWN, AKA THE BAKERMAMA @thebakermama TheBakerMama.com
How did you get into the art of charcuterie? When I was growing up, my mom would place all our meals and snacks on a wooden lazy Susan in the middle of our dining table. She still has it on her table today! My husband and I have adapted the same concept to our home with our kids and when we entertain. We love entertaining but don’t always want to cook a big meal. Once I started creating beautiful charcuterie and cheeseboards for appetizers and meals, it quickly became our favorite way to serve. It really is a simple and stunning way to serve food.
A lot of people love the idea of charcuterie boards but are intimidated by creating one on their own. What's the best advice you would give to a charcuterie newbie? Just go for it! Once you build your first board, you’ll be hooked and want to do it again and again. I highly recommend getting a copy of my Beautiful Boards book for amazing board-building inspiration and detailed instructions. Select the foods that you and your loved ones would enjoy most and start arranging them on the board. The enjoyment that goes into arranging beautiful and delicious foods on a board and the satisfaction that goes into serving it and grazing on your creation with your loved ones is truly magical.
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Board Member Maegan Brown writes the food blog, The BakerMama, where she shares easy, delicious recipes, creative meal ideas, beautiful boards for all occasions and life as a busy family of six. In her bestselling book, Beautiful Boards, Brown makes mealtimes, special occasions and holidays extra memorable with 50 delicious, inspiring, family-friendly and easy-torecreate snack boards. Impress your family and friends with artful masterpieces, including: • The Pancake Board • After School Board • Fall Feast Board • Pumpkin Board • Turkey Board • Build-Your-Own Taco Board • Football Board • Dim Sum Board • Birthday Dessert Board
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MAEGAN BROWN’S BESTSELLING BOOK GIVES YOU ALL THE TOOLS TO CREATE BOARDS LIKE A PRO
Every board is accompanied by a gorgeous, large photo and stepby-step instructions to make each one easy to recreate. Find Beautiful Boards, and other works by Brown, on Amazon. CS
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DIMITRIA HARE-MICHAEL, GRATE BOARDS @grateboards GrateBoards.com
Why do you think charcuterie boards are so popular today? I think this trend has exploded over the last few years for a few reasons. The power of social media is definitely the number-one reason for this trend. People saw how fun and versatile these boards could be. You can truly put anything on a board, style it the way you want, and your guests are free to graze for hours to come. I think during quarantine, people found themselves trying new things, and cheeseboards were easy. A lot of people love the idea of charcuterie boards but are intimidated by creating one on their own. What's the best advice you would give to a charcuterie newbie? Start simple, grabbing a few good cheeses — at least three types. From there, cut up any cheeses you can and crumble any hard cheeses to be bite-size. Cutting up your cheeses can definitely elevate the way your board looks and will be easier for your guests to enjoy, but of course, many soft cheeses you cannot cut up, so in that case, it is fine to leave those whole. Same goes for the meats — styling the charcuterie is very important, so it doesn’t look like just a blob of meat on a platter. Even if you just simply fold some of the meat, it truly can elevate your board a lot. Don't be afraid to use a variety of different fruits — those will add the color your board will need in order to be a showstopper. Lastly, be sure to get a bunch of small bowls or ramekins — those are great for things like jams or honeys, plus olives or cornichons and any other dips or spreadable cheeses you may have.
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2021
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OLIVIA CARNEY, THE CHARCUTERIE CHICK @charcuterie.chick
Why do you think charcuterie boards are so popular today? Short answer: It’s a socially acceptable way for adults to play with their food! Longer answer: I think in this day and age, where pleasing aesthetics dominate social media, the idea of elevating a traditional charcuterie board was an exciting revelation. Cheeseboards and charcuterie boards are luxurious, sophisticated, and some think of it as a form of self-care. I think the pandemic actually sparked a bit of interest around the delicious platter of food; everyone was bored and wanted to treat themselves. And share it online, of course!
What makes a good charcuterie board in your opinion? I think a “good” charcuterie board is totally subjective. Your creation should be a reflection of the flavors, textures and pairings you love. I highly recommend choosing a few cheeses that you enjoy and throwing in a new one every now and again. Same goes for charcuterie and accoutrements (cornichons, jams, nuts, etc.): Choose a few of your favorites, but try to introduce new flavors and textures when you can. A traditional charcuterie board is typically more cured meat than anything else, so be sure to include this! If you want to omit the meat, that’s totally fine, but it would then be categorized as a cheeseboard, or hot cocoa board, or breakfast board, whatever your heart desires. Let your creative juices flow!
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What does your ideal charcuterie board consist of? I follow 6 steps to building the ideal board: Ramekins or small bowls: These will be filled with honey, jam or briny items. It’s good to place these earlier on, to save space. Cheese: Choose 2-3 cheeses; try selecting cheese with different milks, flavors and textures. Don’t forget to try something new! Large produce: Think grape bunches, pears, apples, etc. You want to make sure there is ample space left for these larger items, so they are plated early. Crunch: Add crackers to the board for added texture and color variance, but it’s best to keep it minimal. I recommend having a plate or basket off to the side with more for your guests. Meat and small produce: Next, layer your charcuterie meats and your smaller produce (berries, veggies, etc.) Nuts and garnish: Lastly, fill any small open space with nuts and herbs for garnish!
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FAST , ACC URAT E APPR OV ALS – C AL L TODAY ! 443.783.2537 | CteamDML.com | jkeenan@directmortgageloans.com
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White Mod Tree Charcuterie Board, Large: Doubles as a decorative kitchen accent piece. 15.75 inches long. $165.00, Etuhome.com.
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Black Mod Charcuterie Plank: Reclaimed board with two strips of contrasting timber. 40 inches long. $165.00, Etuhome.com. CS
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VINTAGE 414
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CoastalStyleMag.com • Nov/Dec 2021
@ohmyhairsalon
Ready to try a charcuterie board at a new wine bar? Check out Vintage 414 in Cambridge. Chef Emily Salisbury, co-owner, gives you a taste of what you can expect: “At Vintage 414, we make sure our boards are built around specific regions,” she said. “ Good charcuterie boards should be bonded together, not only by flavors, but an overall theme. Showcasing multiple textures on the board is key.” When asked how to create a good board at home, here’s what Chef Salisbury said, “Don’t be afraid to step outside of the box and try something new. The worst charcuterie boards have the same old components your grandmother used. Now, more than ever, unique foods are widely available. In the end, it’s just meat and cheese, so have fun. People are going to eat it no matter what. Spend your time on more important things — like wine!” Visit them at 414 Race Street in Cambridge and online at Vintage414.com. CS
Nov/Dec 2021 • CoastalStyleMag.com
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home Written by Kristen Hampshire
Photography by Grant L. Gursky
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KATHY MARSHALL TRANSFORMS HER GLEN RIDDLE FAMILY HOME INTO A SPECIAL PLACE WHERE HER CHILDREN CAN RETURN TO CELEBRATE A LOVE OF CHRISTMAS — AND SHE SHARES THE JOY WITH GUESTS AND NEIGHBORS THROUGH HER THOUGHTFULLY DECORATED HOUSE
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oliday spirit is alive and contagious at the Marshall home in Glen Riddle, which transforms into a whimsical, childhood Christmas wonderland — a love and tradition attributed to Kathy’s family and in particular, her father. “For more than 15 years, we did Santa gigs across the Eastern Shore,” Marshall said, relating how the memories of those times with her sister, and cozy Christmas
moments with her siblings and parents, are a treasure she is passing on to her own family. “Every year, when I pull out my decorations, it brings back memories, and I know where everything came from,” she said, adding that it takes about a week to decorate her home and that the project starts immediately after Halloween.
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SEASONS GREETINGS Come the holidays, the Marshall household explodes with Christmas cheer. Every room is decorated with the trappings of the season, and wall paintings are replaced with Santa art and inscribed holiday sayings.
Admittedly, she practices a lot of willpower to keep from turning on the exterior lights until November 15. While both of her parents have passed, Marshall says they are the special reason for the highly decorated season at their home. It’s just what they do. “Christmas explodes in my house,” Marshall laughed. And, in essence, she’s right. The front porch is North Pole-ready and adorned with candy-stripe ribbon on columns, whimsical holiday swag and a characteristic Santa’s mailbox, where neighborhood children drop in wish lists, which the Marshalls respond to in kind. Not a room goes undecorated, and nearly every detail of her coastal-inspired home is changed out to reflect the season. Paintings are replaced with Santa art, and an entire wall is filled with artwork inscribed with holiday sayings. The dining-room china cabinet becomes a glass-cased, lit display for a vast collection of Fabergé Santas, every one of them symbolizing a memory or experience. For example, her eldest daughter, Katie, has a Santa attorney; all three children have sports-themed Santas, and some Santas represent family vacations. “The children have taken some as they’ve moved along, but most remain in the house,” Marshall shared. Some years, Marshall will create vignettes with the Santas, thoughtfully placing them in arrangements throughout the home. Her favorite is the builder Santa. “The year after my father died, I found a Fabergé Santa called Mr. Fix-It, which is what we called my dad, so I got them for my mom to give to all six of us kids,” she said. Mr. Fix-It Santa stays year-round.
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As for the rest of the house, the kids’ bedrooms are decked out with Christmas bedding, and of course, a tree is placed in every space. Stockings for everyone, including the family’s two goldendoodles, Winnie and Lucy, are arranged along the mantle. The staircase is still where the Marshall children assemble before gift opening, even as adults — and yes, with matching jammies. “I’m really lucky that I can still get the Christmas-morning stairs picture, and when they have children, they’ll make their own traditions,” she related. The dining-room ceiling is aglow with red-and-green-striped projected lighting, and even the kitchen stool covers are swapped for holiday fare — along with spritely elves stockings that hug the chair legs. The living-room Christmas tree is dressed up with ornaments the children receive every year — again, each a relic nod to a past moment in time. “My mother did this for me the year I got married. I received a package from her, and it was all of my personalized ornaments from my family’s trees,” Marshall shared, adding that she did the same for Katie when she got married. And the tradition will continue with daughter Molly and son Jack.
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Marshall loves that her home is where family returns to re-experience childhood Christmas memories and traditions. Some are silly, like jockeying for who will place the tree angel on top. Marshall maintains a list of who did it last year, but the playful jabbing continues. “My house will always look and feel like their childhoods — a nice place to visit their memories of growing up,” she said. Marshall, who works at Kuhn’s Jewelers in Salisbury, is anticipating another special family holiday this year. The front porch, lit by Delmarva Christmas Lights, will once again cast a glow on a festively decorated home that is a symbol of simply taking pleasure in the season. According to Marshall, “Happiness is a choice, but Christmas makes it easier to choose it.” CS
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Nov/Dec 2021 • CoastalStyleMag.com
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Virtually Magnificent IN A VIRTUAL PRESENTATION OF ’A CHRISTMAS TOUR OF LEWES,’ THE HISTORIC TOWN CELEBRATES ITS RELATIONSHIP WITH THE SEASONAL HOLIDAY Written by Kristen Hamsphire | Photography by Grant L. Gursky
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rightly lit trees, thoughtfully designed mantels, robust wreaths and a showing of seasonal decor are just some of the delights visitors can experience in A Christmas Tour of Lewes, when homeowners open their doors to the community virtually, via an engaging video production. Beginning at 5 p.m. on December 4, anyone can view the tour, produced by ABC radio-and-television personality Michael Sprouse. He’ll discuss unique aspects of each venue’s architectural design and history, and the recording will be accessible until 11:59 p.m. on January 4, 2022.
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COME ONE, COME ALL Comprising 10 homes in all, A Christmas Tour of Lewes will showcase such historic venues as the Middleburg Hunt House, the Thompson Country Store and the Burton-Ingram House, which dates back to 1789.
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The 10 residences and buildings on tour range from a newly remodeled 19th-century Federalstyle home to a Middleburg Hunt house near the wetlands. Two of the society’s historical buildings are decorated for the season: the Burton-Ingram House and Thompson Country Store. Built in 1789, the Burton-Ingram house was the society’s first preservation project, in 1962, and is noted for its Federal-period architecture and Colonial furnishings. Inside are museum displays to view. Thompson Country Store was built in 1800 and functioned as a town convenience until 1962, when the historical society acquired it. Inside, you can play a game of checkers, buy the local paper and check out a collection of milk bottles from local dairies. This year’s home tour is sponsored by The Lee Ann Wilkinson Group, Berkshire Hathaway/ Gallo Realty, Schell Brothers, UBS and WMDT/47 ABC. But days before the homes tour airs, festivities kick off on Thursday, December 2, for those who join in on Lewes’ Merchants Hospitality Night, from 5 p.m. to 8 p.m. on Second Street, which is blocked off for pedestrians to shop and enjoy activities, including a bonfire and caroling.
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GATHER ’ROUND Beginning at 5 p.m. on December 4, ABC radioand-television personality Michael Sprouse will discuss unique aspects of each venue’s architectural design and history.
Next is the historical society’s Outdoor Holiday Village & Marketplace, at the main campus on Shipcarpenter Street, prior to the homes-tour kickoff, on Saturday, December 4, from 10 a.m. to 4 p.m. There, you can peruse holiday goodies from local vendors, purchase greenery and enjoy fireside period stories. Live sheep from Brittingham Farms will be on-site and hot cider available inside Mariner’s Tavern (Rabbit’s Ferry), which is set as it was in the early 19th century.
“You can experience historical interpreters who are dressed in period attire, an open fire with roasting chestnuts, Christmas stories from Dickens and a showing of the older Scrooge movie on the side of the building,” says Nancy LaMotte, marketing director for the historical society. “There will be carolers, greenery and vendors selling gifts.” Holidays are a Lewes tradition, and as the first town in the first state, it’s one of the only coastal Delaware locations that has worked tirelessly to preserve its historical properties and buildings, LaMotte says. “Christmas is a time of reflection and family, and when you combine that with history and the traditions we celebrate during the holidays, it takes you back to a time when things were simpler.” For more details on A Christmas Tour of Lewes, visit the Lewes Historical Society online at HistoricLewes.org. CS
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PARTING SHOT
Grand Entrance Photo by Grant L. Gursky While his reindeer enjoy a meal and a much-needed rest, Santa Claus and Mrs. Claus arrive on their second-most-famous sleigh — this time courtesy of the Berlin Fire Department during the town’s annual Christmas Parade last December — to the delight of the young and young at heart in attendance. CS
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