HEALTHY STRATEGIES FOR EATING & E XERCISING IN A THIRD-SHIF T WORLD
FEBRUARY 2020
A Kitchen Designed for Cooking & Entertaining
WHY
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Contents
F E B RUA RY 2 02 0 | VO LU M E 3 3 | N U M B E R 10
38.
FEATURES
24.
Healthy Strategies for Eating & Exercising In a Third-Shift World Working third shift is a fact of life for emergency responders, medical personnel and manufacturing workers. Maintaining a healthy lifestyle can be a challenge for those who work overnight. Meet four individuals who are making it work for them.
30.
A Kitchen That Cooks
Cooking in a dreary, outdated kitchen can be drudgery. To take their ‘50s era kitchen into the 21st century, Joe Hess and Darryl Coble turned to Jared Willwerth of Willwerth Construction for help.
DEPARTMENTS
12.
Be Scene!
Our 7 To-Dos for the month of February.
16.
Second Act
Mindy Yocom makes the transition from the back stage of a theatre to the swimming pool of a community recreation center.
20.
Uptown & Down
Michael Upton catches up with Randall Frizado, who, with the support of the Dutch Apple Dinner Theatre, is bringing The Imagination Station to local elementary schools.
34.
16.
24.
Foodographer
It’s maple sugar time in Lancaster County!
38.
Table for Two
Josephine’s Downtown brings a “swanky supper club” vibe to Lancaster.
48.
Backyard Tourist
Seth Dochter experiences his first float at KneadIt in Ephrata.
ON THE COVER: Kirk Zutell photographed
30. 6
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the kitchen Jared Willwerth redesigned and remodeled at the home of Joe Hess and Darryl Coble.
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We are privileged to live in one of the most fertile and abundant areas in the country. At Lancaster Central Market, you can meet the people who consider themselves lucky to farm this land. Growers working in partnership with nature to bring you the freshest local produce possible. Come in for a visit this week – get to know us, and let us get to know you. Above are Carl and David from S. Clyde Weaver. At Market since 1929, Weavers specializes in smoked meats and cheeses as well as made-to-order subs and sandwiches.
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#2 #3 February 24
COOKS AND BOOKS
February 7
#1
A TASTE OF WESTERN LANCASTER COUNTY
February 22
Elizabethtown Public Library
HOMEMADE CHICKEN POT PIE DINNER
Sample tastes from local restaurants, food vendors, caterers and purveyors of various beverages serving the Greater Elizabethtown area. Live entertainment will be featured on two floors. All proceeds will benefit the library and Elizabethtown Rotary Club service projects. Tickets are limited and may be purchased at the Elizabethtown Public Library, through Rotary Club members or online at Eventbrite.com. The event is restricted to adults (ages 21 and up). 10 S. Market St., Elizabethtown. 4:30-9 p.m. Information: 717-367-7467, etownpubliclibrary.org, Eventbrite.com or Facebook.
Bird-in-Hand Fire Company The Bird-in-Hand Fire Company’s chicken pot pie is legendary and delicious! Made with pasture-raised chickens, its broth is enhanced with locally grown dried herbs and botanicals. The noodles are rolled throughout the day to ensure freshness. The menu also features peas, pepper cabbage, applesauce, rolls, pie, ice cream and beverages. Eat-in (10:30 a.m.-approximately 6 p.m.) or take-out (begins at 9 a.m.). The company also offers delivery within a 4-mile radius. 313 Enterprise Dr., Bird-in-Hand. Information: Bihfire.com.
Manheim Township Public Library Ina Garten, aka The Barefoot Contessa, is the inspiration for this month’s get-together. Whether you have a “library” of her cookbooks at home, check out the numerous offerings from the Lancaster library system or search online, her classic offerings will yield consistently delicious results. Attendees should be 16 years of age or older. Please bring a dish to share. Don’t forget to bring along your place setting, beverage and take-away containers for leftovers. If you have cookbooks to swap, plan to share those as well. 595 Granite Run Dr. 6:30-8 p.m. Information: 717-560-6441 or Eventbrite.com.
February 16
#4
BONSAI WORKSHOP FOR PITTIES.LOVE.PEACE Playful Pups Retreat
Discover the art of bonsai while supporting a great cause! Pitties.Love.Peace is an all-volunteer, nonprofit organization dedicated to the rescue of pit bull and bully-mix puppies and dogs in Pennsylvania. In addition to rescue, the organization dedicates itself to advocacy and education regarding the breed. In this fun and educational workshop, which is being presented by Terrarium Therapy, attendees will create their own bonsai display to enjoy for years to come. The workshop fee will include a juniper, landscape with decorative rocks, a 6-inch ceramic pot and instruction. Pre-registration and pre-payment are required to hold your spot. Tickets are non-transferable nor refundable. 406 Hershey Rd., Elizabethtown. 1-2:30 p.m. Information: Eventbrite.com.
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Time to call Brad? #5
February 14-23
THE MOUNTAINTOP Susquehanna Stage Company
On April 3, 1968, a rainy night in Memphis, Tennessee, in a dingy hotel, a man was working on a speech. This man had missed birthdays and anniversaries in pursuit of his dream. He was a man who didn’t want to be a martyr. The Mountaintop is a fictional retelling of how Martin Luther King Jr. spent his last night on earth before his tragic assassination. This 90-minute play reveals a different side of Martin Luther King Jr. – a man who is tired, flawed and despite everything, an inspiration. 133 W. Market St., Marietta. Information: 717-4261277 or susquehannastageco.com.
When things get too taxing for you or your business, connect with Brad Rauch. He’s been voted as the #1 Accountant in Lancaster County for a reason.
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#6 Through March 22
ORCHID EXTRAVAGANZA Longwood Gardens From a sea of golden Oncidium and swirls of salmon Phalaenopsis to a tapestry of vibrant Vanda, Longwood’s Conservatory is a vision of bold colors and textures. Vivid baskets, columns, orbs and more fanciful forms elevate it into a world of whimsy and warmth. Outside, the dramatic silhouettes of majestic trees and delicate grasses paint a setting of quiet tranquility. In March, the highly anticipated and jaw-dropping bluepoppies arrive in the Conservatory, along with hundreds of other blue-flowering plants and foliage. 1001 Longwood Rd., Kennett Square. Information: 610-388-1000 or longwoodgardens.org.
#7
February 14-17
LITITZ FIRE & ICE Lititz
Celebrating 15 years, Venture Lititz and the Lititz Lions partner to host this popular wintertime festival, which kicks off with a Friday Night Block Party (5-9 p.m.) that will include live ice-carving demos, ice sculptures along Main and Broad streets, musical entertainment and 30+ food trucks. There will also be displays of shimmering lights and dramatic pyrotechnics courtesy of Lititz-based Stray Production Services, with support provided by Pyrotek Special Effects and Rhodes Energy. On Saturday, the fun continues at Warwick High School with the annual Chili Cook-off – where those with admission buttons ($10 for adults and $5 for children under 12) can sample chili from local chefs, who will be representing different nonprofits in the area. Each one will be vying for your votes to raise money for his or her organization. A Winter Wonderland Carnival and Vendor Fair will also be held at the high school on Saturday. Shopping, dining and viewing more than 70 ice sculptures on Sunday and Monday will wrap up the festive weekend celebrations. Information: lititzfireandice.com or facebook.com/lititzfireandice.
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S e co n d ac t Mindy Yocom
SW IMMING THROUGH HER THIR D ACT Mindy Yocom guides one of her students, Carter Thomas, through his swimming lesson at Hempfield recCenter in Landisville.
Mindy Yocom is very happy to be working at the Hempfield recCenter in Landisville. But, it took a long and steady transition from being a writer, an actor and a stage worker to prepare her for her next act.
M
BY KATHLEEN WAGNER | PHOTOGRAPHY BY NICK GOULD
indy will always remember becoming a resident of Lancaster County. At age 13, she and her family moved from New York to Washington Boro in the middle of Hurricane Agnes. Mindy likes to joke, “I was excited! When we moved in, I thought we had a pool in the basement!” Little did she know that swimming pools would one day become a part of her life. Mindy hails from a family of writers, actors and teachers. Her mother, Naomi Yocom, was a feature writer and columnist (One Happy Family) for the Lancaster New Era (LNP) for 25 years. A talent for writing extended to Mindy’s maternal grandmother, Dorothy Wegman Raphaelson, who authored
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two books, and her grandfather, Samuel Raphaelson, who wrote the short story and the play, The Jazz Singer, as well as scripts for Broadway, film and television productions. The performing arts are also a part of Mindy’s DNA. Dorothy Raphaelson was a member of the Ziegfeld Follies. Mindy’s parents met when they were summer stock actors. Her father, Ray, went on to become a sales rep for educational products used in hospitals and schools. Teaching is also in her blood. Her Aunt Rachel was principal of the High School of Performing Arts in New York. Today, Mindy, who recently celebrated her 60th birthday, proudly incorporates all her inherited talents
into her work as the assistant aquatics director at Hempfield recCenter, where she lifeguards, leads water-exercise classes, teaches swimming lessons (her students range in age from 6 months to 96 years) and manages the East Petersburg Community Pool in the summer. She also conducts lifeguarding and lifeguarding re-certification, ASHI (American Safety & Health Institute) and first-aid classes. MINDY GRADUATED from Penn Manor High School (1978) and Shippensburg University (1982) with a degree in journalism. After college, she went to work for TV Guide as an editions editor and a writer. Mindy confesses she was not very good at her job as she “was
not a desk person.” According to her, “I was basically trying to be that square peg that fits in a round hole.” A classified ad caught Mindy’s attention in which Mary Haverstick (a well-known filmmaker and classmate at Penn Manor) was seeking technical help for a local film she was doing. Mindy answered the ad and ended up being cast in Mary’s movie, Shades of Black. “It was not a major role, but I had my name in the credits,” she informs. (She did some acting in high school, with her break-out performance being Erika, the talking tiger, in The Island of Dr. Moreau.) “Mary was instrumental in opening those acting and technical doors,” Mindy says of Mary mentoring her in all-things theater and film. Along the way, Mindy met other people who served as theatrical mentors. This eventually led her to the technical side of the stage. Lighting intrigued her, and she became a spotlight operator at American Music Theatre (AMT). She was in seventh heaven, working 65 feet above the stage operating the spotlight. She also did some backstage work and stage management, as well as general crew work.
“I CARE ABOUT ALL THE PEOPLE I TEACH.” TEN YEARS IN, physical ailments began to plague her, and it became obvious a change in careers was necessary. “What do I want to do the rest of my life?” she asked herself. One of her criteria in searching for a new career was to help people in some way. Always a very active person, she decided to pursue a lifeguard certification. “I was the oldest in my class at 46,” she recalls. She credits receiving her certification to a supportive instructor and hard work. More mentoring by caring people led her to the Hempfield recCenter,
Mindy’s past experiences as a writer, actor and stage hand have meshed with her love of aquatic activities to create a multi-faceted “third act” that entails lifeguarding, teaching and managing the East Petersburg Community Pool in the summer. Her love of the water flows into her leisure time, as she is an avid shell collector and kayaker.
The Hempfield recCenter’s pool is a busy place, as it is used for lessons, exercise classes, lap swimming and water running, certification classes, family swims, Silver Sneakers programs, swim team practice and swim meets.
Mindy checks in with a mom and her children enjoying the pool during a Family Swim session.
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where she achieved the other required certifications. Mindy reflects, “All through my professional life, I always had people who believed in me, saw a spark in me and were there when I needed them.” “I care about all the people I teach,” Mindy confides. Her exercise classes promote socialization, laughter and bonding as a group. She entertains her fitness classes with weather predictions (she is a bona-fide weather geek), tales of her shelling expeditions (she says she earned her conchology degree from the Outer Banks), and stories from AMT (she once took Billy Ray Cyrus’ band kayaking on the Susquehanna River). SHE REFERS to herself as a “tribe” person. “We are a team here at
Hempfield recCenter,” Mindy says. She credits executive director, Jeff Book, business manager, Cherie Sidoti, and her boss, Deb Pelen, for not only supporting her but encouraging the “madness” that is Mindy. “I am grateful and so blessed to be doing what I do,” she says. Her advice for all to heed is, “Keep moving, keep moving.” In fact, she credits that mantra for helping her to recover from knee-replacement surgery in November 2018 and return to the pool three months later. She firmly believes water exercise is a lifetime endeavor. While it provides a cushioned environment, water nonetheless allows for aerobic and strength-training exercise. “There’s no way I could have returned so quickly if I worked on land,” Mindy points out.
For more information, visit Hempfieldrec.com. On March 16 (7-8 p.m.), Mindy will present the program, Shell and Tell, which will delve into her hobby of 10 years. The program is free, but registration is requested. Call 717898-3102. KATHLEEN WAGNER
is a lifelong resident of Bainbridge. Retired from the federal government, she spent her “second act” as the primary caregiver to her late father. Her “third act” centers on writing – she is an 11-year member of Wordsmiths and is a freelance writer. In her free time, she is an avid cook and gardener.
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Uptown & Down And All Around
THE
Imagination
STATION BY MICHAEL C. UPTON
In the rehearsal space for Dutch Apple Dinner Theatre, Randall Frizado talks with four adult actors who wear red T-shirts emblazoned with the words “Imagination Station.” The room has been transformed into this place, The Imagination Station, featuring an auto shop, a diner and a library. After a couple words of instruction from Randall, the actors spring into action!
S
queezebox is a whiz with food and runs the diner; beneath his gruff exterior beats a heart of gold and he is always ready with a tune … or some kind of noise. The mechanic is Sunshine, and she is responsible for keeping all the machines of The Imagination Station in working order; she smiles constantly and has a tool for every job. The Professor is the smart guy and his task is to help those who need any information; he’s neat, precise and has excellent posture, but always seems to be misplacing little things like his keys or glasses. Izzy is the star of the show, but she is really just a 12-year old kid who is curious and always ready for an adventure; all of the events in The Imagination Station spin from her daily life at school.
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A SHOW FOR A CHILD-AUDIENCE This particular afternoon in December the cast of The Imagination Station is fresh off a local TV appearance and spirits are bouncing off the walls – just like they should be for a traveling production aimed at elementary schoolaged children. The goal is to get the show into as many Lancaster County schools as possible this spring with an expanded lineup next fall. The Imagination Station premiered at Hans Herr Elementary in December 2019. “When I was young, a troupe of actors would come into our school and put on a show about things like good hygiene, behavior or safety,” says Randall, who grew up in California and moved to
Lancaster County for his acting career. Before taking over the role of Director of Education and Outreach at Dutch Apple, Randall could be seen regularly on the Fulton Theatre and American Music Theatre stages. “There’s nothing like that in elementary schools now. So, I came up with a program and the Dutch Apple was happy to partner with me,” he explains. The program is The Imagination Station, a series of entertaining and educational mini-musicals aimed to help grade-schoolers learn key skills, make good decisions, and use tools to handle challenges through the use of Social-Emotional Learning – the process through which children manage emotions and achieve positive goals. As written by Randall, a father of gradeschoolers himself and a graduate of
Opposite: Randall Frizado (seated) and the cast of The Imagination Station, (left to right): Wes Guidry, Angela DeAngelo-Erkert, Kayla Kasper and Dr. Elliot Sterenfeld. Right: The cast of The Imagination Station brings a variety of life and career experiences to the project that is a partnership of creator Randall Frizado and the Dutch Apple Dinner Theatre.
The American Musical and Dramatic Academy, The Imagination Station also helps students feel and show empathy, maintain positive relationships, and provides the tools – being an operative word for this program – to make responsible decisions. There are currently four episodes of The Imagination Station, which could resemble a popular children’s television show, focusing on bullying, self-esteem, cyber awareness, and health/hygiene.
THE RESIDENTS The show in rehearsal, The Super Dooper Bully Looper, focuses on bullying and opens with plenty of slapstick and fun “facts” as viewers are introduced to each character. It’s Izzy’s first day back to school and she is excited. The excitement soon turns to anxiety when she ends up sitting next to class bad-boy Daxton McGrubin. It seems like Daxton plans to make Izzy’s life miserable. “Luckily her friends have the answer, and a way to turn a bully into a friend,” Randall notes. Despite often being typecast because of her diminutive stature, Angela DeAngelo-Erkert is big enough in personality to pull off a leading role like Izzy. Angela, a native of Berks County, studied theatre and dance at Muhlenberg College and was seen by some Lancastrians in Drinking Habits at the Rainbow Dinner Theatre. Hailing from considerably further away, Wes Guidry is from Grand Lake, Louisiana, and plays Squeezebox (and Daxton McGrubin). Wes, who studied at Louisiana College, was recently seen in Ephrata Performing Arts Center’s Newsies as Crutchie; outside of theatre, he works with preschool-aged children. Kayla Kasper, who plays Sunshine, studied vocal performance at Lebanon Valley College, where she continues as part of the faculty as an adjunct instructor in music. This is not her first foray into theatre for kids; she joined the Gretna Theatre Educational Outreach Tour in 2018 and 2019. The Professor is played by Elliot Sterenfeld who took the most non-
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traditional path to the stage. The Princeton grad and Long Island native is otherwise known as Dr. Elliot Sterenfeld, a physiatrist in the Lancaster community. Every one of them is beyond excited by the opportunity to work on The Imagination Station. And, the four actors are not alone on stage. Each 35-minute episode is loaded with crowd interaction – including some willing or unwilling teachers and administrators! “There’s a lot of audience participation. Teachers get up and interact with kids on stage. It’s really about the kids and the audience,” says Randall.
Topics presented to schools focus on bullying, self-esteem, cyber awareness and health/hygiene.
EDUCATORS
Lancaster Cancer Center. Experienced Physicians. Personalized Attention. Close to Home. Our focus is on you and providing a personalized plan that arms you with the best care and treatment to fight your cancer. We provide infusion therapy and injections for multiple types of cancer and other conditions such as hematological disorders, rheumatoid arthritis, anemia, multiple sclerosis, and asthma. Our outpatient Center is conveniently located in Greenfield Corporate Center. Where you receive treatment can make a difference, call 717.291.1313.
The Imagination Station also offers an interactive study guide to assist teachers and administrators in opening a dialogue with students before or after the show. Actors are available for classroom visits after the performances to talk with the students, answer questions, and chat about life in the arts. Other episodes of The Imagination Station include The Biggest Book Report Ever!, The Case of the Cranky Computer, and The Stinky Foot Man. “Next season we will make more and create, basically, a menu for schools to be able to tailor to what they are focusing on as an institution. For example, if a school is trying to address cyber awareness they can choose The Case of the Cranky Computer, which fits that goal,” Randall explains. “It’s all about giving these kids the power to make good decisions on their own.” For more information about The Imagination Station, visit Facebook.com/ Theimaginationstation or Dutchapple.com.
Greenfield Corporate Center 1858 Charter Lane Suite 202 (717) 291-1313 www.lancastercancercenter.com
Hyatt P. DeGreen III, DO with his patient Eileen. ON-SITE LAB AND MEDICAL DISPENSARY | GENETIC TESTING | NUTRITION | SUPPORT
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MICHAEL C. UPTON works as a freelance writer specializing in arts and leisure covering subjects ranging from funk punk to fine wine. He graduated with a BFA in Creative Writing from the University of Maine at Farmington and is actively published by trade journals, specialized websites, and regional and national magazines. Upton lives in Lancaster County with his wife, Mel, and two youngest children, Halligan and Teagan. Tyler, his oldest son, is a graduate of The Culinary Institute of America.
HEARTPOUNDING LIFE Nationally recognized heart and vascular care. Wherever life takes you, we’ll be right by your side. With advanced heart and vascular care. Adapting new procedures. Applying new technologies. Redefining the way we treat end-stage heart failure. And a team that can handle even the most complex cases. For the best possible chance at a long, happy life. Discover more at LGHealth.org/HeartandVascular
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HEALTHY STRATEGIES FOR EATING & EXERCISING
IN A THIRD-SHIFT WORLD BY BRIANA WEBSTER HESS PHOTOGRAPHY BY NICK GOULD AND JULIE MILLER
When searching for topics such as “eating healthy” and “exercising while working night shift,” Google provided endless suggestions and tips: Exercise before your shift. No, exercise right after your shift. Eat every meal. Skip a meal. Working third shift is inevitable in the lives of emergency responders, medical personnel, manufacturing employees and others. How does one stay fit and healthy while on the job? We asked four local individuals, who work through the night and into the morning hours, to share their advice on maintaining a healthy lifestyle.
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MELISSA LUTCHKUS FOUR SEASONS PRODUCE, INC.
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orking for one of the largest independent produce wholesalers in the nation will keep anyone on their toes. There’s a constant motion that flows at Four Seasons Produce, Inc. in Ephrata, and those who work there keep the well-oiled machine running 24/7, including operations planner Melissa Lutchkus. “The planner plays a critical role in the daily function of the warehouse. Our main responsibility is to coordinate the day-to-day activities of the warehouse,” Melissa says. “This team interacts across departments to ensure that our customers get the product they need, when they need it. We monitor and coordinate the warehouse activity that starts with the buyers who purchase the product that our sales team sells to our customers through to the
delivery of the product to our customers by our drivers and transportation team.” Melissa’s work schedule is Thursday through Saturday and every other Wednesday from 4 p.m. to 4 a.m. While most are preparing to leave work for the day, Melissa is heading into the office for a 12-hour shift. IT’S HARD ENOUGH to eat healthy during a 9-to-5 workday, but when an individual works an alternative schedule, it’s twice as tempting to eat unhealthy foods. “When you work nontraditional hours and don’t have a regular sleep schedule or get at least eight hours of sleep, your body craves food,” Melissa explains. “And, not the good kind either.” She emphasizes how important it is for her to maintain a healthy lifestyle by preparing her
meals before her nightly work schedule. “It’s not easy. Planning ahead is my best strategy,” she says. “Cooking healthy meals on my days off and having snacks on hand help me to not fall into the trap of ordering take-out or grabbing fast food on my way to work.” And, what type of snacks does she prefer? Her answer is simply “fruit,” which she can purchase from her company’s on-site market. Four Seasons Produce Market is a “cool” and colorful area that is open Monday through Friday, where employees can walk in, view and select which items they would like. A cashier and register are located directly outside of the market, making it easy for employees to purchase anything from peppers, limes and lemons to juice, salsa and small prepared meals. The facility also has a café; however, it is not open overnight. “My go-to snacks at our market are apples, raw veggies and berries,” Melissa shares. “The in-house market offers a variety of veggies and fruit for sale. I try and stock up at the market at least once or twice a week so that I always have fruits and veggies on hand.” ORIGINALLY from Pottsville, Melissa fills her leisure time by spending it with her dogs and two nieces. She also works in the publishing industry and is currently taking classes toward her Masters in Publishing at George Washington University. Melissa also sets aside some time for exercising. Eating healthy has its benefits, but when it is accompanied by regular exercise, the two combined are effective and essential in maintaining physical and mental health and well-being. “I exercise mainly on my days off, but I still get exercise on my workdays by walking my dogs or doing a short workout at home,” she notes. “I do a variety of exercises – running, HIIT classes and weight training.” She is also a member of a local gym. Melissa finds that healthy eating and regular exercise pay dividends on the job and on her days off, as they “give me the energy to stay up all night – there are times that I am up for 24+ hours – and stay focused while I am on the job,” she explains. Eating healthy and exercising also “help me to recover quickly and be productive on the days when I am off.” Opposite: Four Seasons Produce Operations Planner Melissa Lutchkus enjoys shopping for berries, apples, vegetables and other healthy choices at her company’s produce market. Top to bottom: Melissa searches from a variety of peppers at the Four Seasons Produce Market. It’s hard enough to eat healthy during a 9-to-5 workday, but when an individual works an alternative schedule, it’s twice as tempting to eat unhealthy foods.
MELISSA’S STRATEGIES For those who use every excuse in the book to avoid exercise and eating nutritious foods, Melissa advises, “Make small changes and plan ahead – swap out one high-calorie snack for a piece of fruit or drink water instead of a soda or an energy drink. Go to the grocery store regularly and spend a few hours one day cooking healthy, low-calorie meals. Have these ready to go so you can grab them on your way out the door, so that you won’t rely on fast food.” As for exercise, she suggests that you mix it up in order to avoid monotony.
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OFFICERS MATT SPITLER AND BRENNAN STAMM E A S T H E M P F I E L D T O W N S H I P P O L I C E D E PA R T M E N T
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he main purpose of the East Hempfield Township Police Department, as stated on its website, is “to create and maintain a safe, secure environment” for all of its citizens. In order to do so, officers must be prepared mentally, physically and emotionally to deal with the stressors that come with the job, day or night. OFFICER BRENNAN STAMM has been with the East Hempfield department for the past six years. He, along with other officers, work rotating 12-hour shifts – working two to three 12-hour days a week with two to three days off. “It’s either night shift or day shift, so we usually have an overlap there, like a 5-to-5 shift or a 6-to-6 shift,” he explains. For Officer Stamm, the first step in maintaining a healthy lifestyle is sleep, which he jokingly says he hasn’t had much of lately – he and his wife are the parents of a 3-year-old daughter and 4-month-old twins. WORKING DAY-SHIFT hours opens up a large realm of food possibilities. He and his partner, Officer Matt Spitler, rambled off a list
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of healthy so-called fast-food options that are located within their patrolling radius, such as Turkey Hill, Sheetz, Wawa, Chipotle, Tropical Smoothie and Saladworks, to name a few. “The less processed it is, the better. The less amount of ingredients on the ingredient list, the better. You know what’s in it, and you can actually read and understand the ingredients,” Officer Stamm says. “Going with a good protein source keeps you fuller longer; protein is the building blocks of muscle.” “Almost anywhere you go, there’s healthy options,” adds Officer Spitler, who points to convenience stores such as Sheetz, Wawa and Turkey Hill, for offering made-to order food and healthy on-the-go snacks such as protein bars, smoothies, eggs, salads, nuts, etc. AFTER WORKING a 12-hour shift, many people do not want to work out for another hour or two. That’s why several of the officers focus on exercise on their off days. “Even though we work 12 hours, sitting in the car all day long or sitting at the station doing paperwork all day long, you can get very sedentary,” says Officer Stamm. “I prefer
resistance training on my days off, and then with the kids is when I get my cardio in.” “The first thing I do on an off day is go to the gym and get a workout,” shares Officer Spitler. “It becomes a lifestyle; it becomes something you enjoy. It relieves stress, and it’s good for you physically and mentally.” To help promote the importance of fitness, the police department added a gym (which is outfitted with used equipment) during recent renovations so that officers and other staff members can exercise before or after work. Officers Stamm and Spitler are members of local gyms, as well. “I think it’s important to stay motivated, to stay focused and to be on a program of some sort,” Officer Spitler emphasizes. “There’s an app on my phone, and it’s a program that you just follow. So, it’s not like you’re randomly going and hitting one body part or the other body part, you actually have a legitimate program to follow every time you go, so it’s not only motivating, but it’s also structured.” FINDING A BALANCE between healthy eating, exercising and working alternative hours can be hard for some. However, Officer Spitler says it’s basically a matter of being intentional and planning ahead.
“I always heard getting into this job everybody would use the excuse, ‘Oh, you guys are going to be working shift work, that means you’re going to be eating a lot of fast food, which means you’re going to eat garbage.’ Well, one thing I learned is that you can go to a fastfood restaurant and get relatively healthy food these days. I think it’s just intentionality.” Officer Stamm suggests, “pushing for a permanent schedule” if one’s workplace offers a more permanent position. “Even if you are a shift worker, and you don’t have normal hours, I would push for a more permanent shift, like if you enjoy working night shift, try to stay on night shift all the time.” AS PARTNERS, they do tend to hold each other accountable when maintaining a healthy lifestyle. But, they agree that it’s OK to have something unhealthy every now and then. “I think it’s part of being balanced and being a normal human being,” Officer Spitler notes. “I think it’s natural when you’re spending time with somebody else who cares about their diet a little bit. One guy even calls us the ‘broccoli brothers.’”
Opposite: The “broccoli brothers,” East Hempfield Police Officers Matt Spitler (left) and Brennan Stamm (right). Above: Officer Brennan Stamm, who has been with the East Hempfield department for the past six years, says that eating healthy on the job has become easier thanks to the options C-stores and fastfood restaurants now offer. Below: Officer Stamm talks with his partner Officer Matt Spitler in the police department’s break room.
He continues to say, “I don’t see how you don’t try to stay in really good shape doing this job because it’s not necessarily physically demanding, I mean at times it can be, but it’s just more emotionally, mentally and possibly spiritually demanding, and I feel like you would want to be in the best shape.” Officer Stamm adds, “Ninety-nine out of 100 times, it’s just a routine call or traffic stop, but there could be that one time where you might have to react, and if you’re racing to a call and you just had a greasy burger and fries, you’re not going to have the energy to even want to get out of the car.”
OFFICERS STAMM’S AND SPITLER’S STRATEGIES If you don’t balance your workout with a healthy diet, you will not get the results you’re looking for. There are more benefits to working out and eating healthy besides losing weight and looking lean and trim; it boosts confidence and helps to lower stress and depression. It gives your mind clarity and diminishes fatigue. “I would say don’t care what other people think,” says Officer Stamm. “I know when I first started going to the gym, I didn’t know what I was doing, but it takes practice. Ask people who know what they’re doing for help.” “Have a goal! Push through the discomfort of feeling intimidated with working out and eating well because there’s a plethora of information out there,” Officer Spitler says. “Try to be a better version of yourself every day.”
BOTH OF THE OFFICERS stress how important it is to maintain a healthy lifestyle for different reasons. Spitler notes that while officers grow older, the demographic for criminals stays the same (from late teens up to 30s). “I’ve noticed that in the last couple of years, as my body is starting to slow down a little, that it’s even more important to push harder.” “I would say one of the motivating factors for me is that over the years, you start having that brain fog. You walk into a room, and you forget why you walked in there. That fatigued feeling and being tired all the time, it could be because of what you’re eating,” Officer Stamm shares. “My grandmother has developed Alzheimer’s, as has someone on my wife’s side of the family, so you think if you don’t take care of yourself now, you could start seeing those symptoms 30 years before you even get it. That’s why I just started changing some habits here and there.”
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LINDSEY HERR
REGISTERED NURSE AT P E N N M E D I C I N E LANCASTER GENERAL H E A LT H W O M E N & B A B I E S H O S P I TA L Level III Neonatal Intensive Care Unit (NICU)
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indsey Herr could make a busy worker bee look lazy. She has worked the night shift at the Penn Medicine Lancaster General Health Women & Babies Hospital for the past eight years. She says her typical schedule entails working three days a week from 7 p.m. to 7:30 a.m. “On any given night at work, I am part of the code team responding to resuscitate critical infants as well as responsible for attending all high-risk deliveries …” Lindsey says. “I love what I do, and I am so humbled to be a part of helping these tiny miracles grow.” While working in the NICU, employees are not permitted to have any food or beverages
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near the patients; therefore, the health system provided the unit with drink cabinets, which are located in the hallway outside of the patients’ rooms. “Working in health care can be challenging,” Lindsey shares. “We cannot have food or drinks at the patients’ bedside, so during a 12-hour shift, we sometimes forget to stop and eat or drink.” WHEN SHE IS able to take a break, Lindsey eats food that she packs ahead of time and brings from home. Though the Women & Babies Hospital has a café that offers healthy food options, it is only open during dayshift hours, from 7 a.m. to 7 p.m. Lindsey notes that she enjoys planning ahead and being creative with her pre-packed meals, but she is not fond of meal prepping, saying she doesn’t “have the patience for it” and doesn’t enjoy “eating the same meal over and over again.” Who does?! The trick for her is buying food that can be eaten in more ways than one after being cooked. For example, she can have a chicken breast for dinner, then cut up some chicken for a quesadilla or a healthy salad. Sometimes, she places the chicken in a food processor and makes chicken salad. “I try to make sure my packed lunch has some form of protein – hard-boiled eggs,
chicken, tuna, cottage cheese, fish, hummus or rice cakes with peanut butter,” she explains. Lindsey relies on the ploy for a reason, explaining, “Personally, for me, if I eat anything ‘carb heavy,’ I crash hard later in the night.” She also packs a little something extra for the ride home. For Lindsey, the small morning snack serves three purposes: it helps her stay awake for the drive home, prevents her from waking up hungry in the middle of her sleep schedule and ensures that she is eating enough. “I don’t know how many times I’ve only had two meals a day because all I want to do is sleep when I get home,” she notes. TWO OF LINDSEY’S greatest investments that help her maintain a healthy diet are her food saver (vacuum sealer) and pressure canner. By using her food saver, she not only saves time but also money. “I save money by waiting for sales on meat and buying it in bulk. It ensures I always have a good source of protein in the house at all times,” she emphasizes. As a child, she recalls watching her grandmother pressure can food. So, she purchased her own Ball Canning book and taught herself how to can her own food. “It is so simple. I started out buying fresh produce in the spring and summer from local farms or markets in Lancaster,” she shares. “I was able to can and
preserve dozens of jars of produce in no time at all. I took it a step further the last few years and started growing my own produce.” WHEN DO YOU exercise if you work night shift? Lindsey says her excuse to not exercise was “finding time” to exercise. She explains that driving to the gym, working out, coming home, showering, getting ready for work, cooking dinner, packing her lunch and running out the door by 6 p.m. was “a feat.” So, she and her boyfriend decided to ditch their gym memberships and purchase exercise equipment for their basement with the money they saved from going to the gym. However, running on a treadmill and lifting weights became monotonous for Lindsey. She then decided to sign up for an annual Beach Body On Demand subscription. “This gave me hundreds of workout programs to choose from. The best part is that most of these programs are Opposite: Registered Nurse Lindsey Herr checks in on one of her little patients, who is one of a set of twin boys. Above: Lindsey (left) and NICU Nurse Manager Margi Bowers talk outside of a patient’s room at Penn Medicine Lancaster General Health Women & Babies Hospital. Strategically placed drink cabinets allow the staff to stay hydrated during their shifts. Below: Margi and Lindsey demonstrate the transportation of one of their patients.
LINDSEY’S STRATEGIES Stop with the excuses! Lindsey advises that you don’t have to buy into “a bunch of weight-loss programs to become healthy.” She says to simply set aside 30 minutes a day in your own home to exercise. “The key is remaining motivated and consistent.” Stop buying junk food! “If you find yourself eating ‘junk’ at the house, stop buying ‘junk’ for the house.” She also recommends finding ways to keep and preserve healthy food so that you don’t have to run to the grocery store all the time. Keep in mind that “balance is important.” Lindsey says eating healthy 24/7 is not sustainable, so it’s OK to have that extra slice of pizza or fudge brownie on the weekend. But, remember, Lindsey stresses, “We only have one body, and it is our responsibility to take care of it.”
short 30-minute workouts for people like me with busy/odd schedules.” Other physical activities that she enjoys include soccer and running. She finds herself playing soccer one or two times a week. “I love playing soccer and don’t even think about the workout aspect of it. Find something that gets you active, that you love doing, and focus on that,” she advises. One of the more interesting activities she is involved in is something called a Ragnar Relay. Every year, for the past three years, she has spent part of the year training for the 200-mile team race – a team of 12 runs 200 miles from one destination to the next. “We start on a Friday morning and run continuously throughout the day and night and typically finish by Saturday afternoon/evening. Each runner runs a total of three times throughout the race,” she explains. The first year she participated, the race traveled from Lancaster County Central Park to the Poconos; she has also run in Arizona and California. “It is an awesome way to exercise while getting to explore new places!” she notes. LINDSEY ADMITS that it is hard to balance healthy eating habits and exercise while working an alternative shift, but she says finding that motivation is what helps her to push through the day. “One thing that has helped me remain motivated and consistent is surrounding myself with people who hold me accountable and build me up. For me, this is my NICU coworkers,” she explains. “One of the girls on our unit started a Facebook group where we can motivate each other, check in and keep track of our workouts. When I find myself making excuses not to work out or I’m feeling unmotivated, I get a daily notification from one of my coworkers who just crushed a workout or started a new workout program that they love.”
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A Kitchen That Having to cook in a kitchen that has seen better days can be drudgery. Joe Hess can attest to that, as his galleystyle kitchen dated to the 1950s. “There was no way to glamorize it with words like ‘vintage’ or ‘mid-century,’” he says. “It was just plain awful.”
Five years ago,
Joe and his now-husband, Darryl Coble, were in search of a new home. “We had been looking for a year,” he recalls. Their realtor, Nathan Mountain, steered them in the direction of a short-sale house in the Centerville area. He warned them that it needed work. “He wasn’t kidding,” Joe says. “It looked like it hadn’t received any love in quite a while. Plus, it had been sitting empty for over a year.” When it was built in 1955, no doubt the house was representative of
the building boom that was creating Lancaster’s suburban neighborhoods. It also conveyed a new age of living as it offered such modern amenities as a onefloor design, a carport, cement floors, radiant heating and a large lot. Despite its problems, Joe fell in love with the sad-looking house. “I knew we could fix it,” he says, alluding to the evidence of neglect and DIY “remodeling” projects. The first item on the to-do list was to provide the house with a proper front door. By the spring of 2018, the two had
Jared Willwerth took a formerly dark and user-unfriendly kitchen and transformed it into a light and airy space that lends itself to cooking and entertaining. Innovative lighting and natural light – via the glass door and a backsplash-like window – helped to transport the space from 1955 to the 21st century.
Cooks!
BY SUE LONG PHOTOGRAPHY BY KIRK ZUTELL
grown frustrated with the woefully outdated kitchen. “It just wasn’t fun to cook in there,” Joe says. Darryl had grown tired of hearing Joe’s complaints and suggested they do something to improve the space.
JOE HAS BEEN involved in Lancaster’s restaurant and hospitality industry for more than 30 years. He has worked at some of Lancaster’s best-known restaurants, including Greenfield, Fenz and Luca. “Bob taught me everything I know,” he says of the late Bob Fenninger. “I miss him every
day.” Through Bob, Joe was able to venture into party planning, consulting and catering. Today, he is a partner in Cracked Pepper Catering, which he co-founded in 2016 with Christine Hess (no relation to Joe, but she is the sister of Central Market favorite Wendy Jo Hess, the former owner of Wendy Jo’s Homemade). “With Bob gone and the Lancaster restaurant and catering scene changing, we noticed there was a void to fill,” Joe explains. “Fortunately for us, the public has embraced Cracked Pepper.”
Cracked Pepper’s success prompted Joe and Christine to partner on a new venture – they will be taking over the space at the Lancaster Theological Seminary that was formerly home to Gypsy Kitchen. They plan to open Pepper Theo Café & Events this month. “We have so many ideas for the space,” Joe says. “I can’t wait for it to open!”
Proud homeowners, Joe Hess (left) and Darryl Coble (center), with kitchen miracle worker, Jared Willwerth of Willwerth Construction.
Early in his career, Joe met event planner Kaci Willwerth through working on restaurant and special events such as weddings and benefits. Life took them in different directions until several years ago, when they reconnected through volunteering their services to local fundraising events. Kaci and her husband, Jared, who heads Willwerth Construction, became fast friends with Joe and Darryl. WHEN IT CAME time to design a new kitchen, Joe and Darryl knew who to call – Jared. The three came up with a game plan that called for retaining the galley styling but after that, it went full-out modern. “I like to push the boundaries,” Jared says of the design process. “In Joe and Darryl’s case, the kitchen not only had to ‘cook’ but it needed to entertain. It had to have the highest standards of functionality, yet bring life to the house. It needed to reflect who they are.” The color scheme would be based on Joe’s favorite color – blue. Flat-panel upper cabinets – painted gray – would add to the modern spin. L A N C A S T E R CO U N T Y | F E B R U A RY 2 0 2 0
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C-STORES GET HEALTHY
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The motto of convenience stores used to be “Cokes, smokes and gas.” Today, it could conceivably be, “Water, wraps and trail mix.” onvenience stores, or C-stores as they are now more commonly called, were once known for those hot dog Ferris wheels, Drano-like coffee, sugar-laden drinks and other unhealthy
Turkey Hill's newest store in Willow Street.
transgressions. From an aesthetic and time perspective, you just wanted to get in and get out. They were the domain of people who started their day early and wanted to grab a cup of coffee and a doughnut. For people on the go, C-stores provided a quick lunch stop. Travelers depended on them as did parents in need of Children’s Tylenol late at night. Jared Willwerth admits he is a regular visitor at C-stores. The business owner and father of two is a busy guy. Because of his wife Kaci’s schedule, he is often on daddy-duty evenings and weekends. Since he launched his business 11 years ago, Jared has noticed a huge shift in what C-stores now have to offer. In his estimation, C-stores (and fast-food restaurants) “have definitely upped their games” where healthy food is concerned. Even the atmosphere has shifted, as most C-stores are spacious and light-filled. Some are even restaurant-like. C-stores are big business – to the tune of an estimated $600 billion a year. According to the National Association of Convenience Stores (NACS), there are more than 150,000 convenience stores in the United States, with 7-Eleven leading the way with nearly 9,300 (as of March 2019). Wawa is the largest independent, with 850 stores, while Altoona-based Sheetz has 600 (both are growing). Turkey Hill Minit Markets, which is owned by the EG Group, has approximately 270 stores in Pennsylvania and Ohio. Pennsylvania ranks ninth in the nation, with nearly 4,800 stores to its credit. Because of its diverse population and workforce, Lancaster has become a magnet for C-stores, with Turkey Hill, Sheetz, Rutter’s, Wawa and Royal Farms opening and remodeling stores on a consistent basis. Additionally, there is a proliferation of corner stores that dot Lancaster City and the county’s small towns. REALIZING that cigarettes and sugar were becoming losing propositions, C-stores began to look for other ways to keep their 160-million daily visitors coming through the doors. The foodie movement and an emphasis on healthy alternatives prompted C-stores to embrace a new food culture. It gained more traction in 2016, when NACS welcomed Partnership for a Healthier America (PHA) to attend its trade show in Chicago, which led to a collaboration that has further helped to fuel changes in the selection at C-stores. More than 2,500 C-stores, including Sheetz, have committed to the program. Chicago-based Pride Stores even has a corporate chef on staff. Today, while C-stores continue to stock their shelves with a wide selection of candy and other snacks, they also provide such healthy alternatives as made-to-order food, yogurt, cut fruit, water, nuts, protein bars, trail mix, dried fruit, string cheese, salads, whole-grain cereal cups, fruit/veggie juice, granola bars, sunflower seeds and meal-replacement drinks. Some have taken the extra step and are offering organic, nonGMO, gluten-free and antibiotic-free items. Even the coffee selection has expanded. One company, Terrafina, has had unprecedented success with packages of nuts, trail mix and dried fruit that fit perfectly into the cup holders of vehicles.
The original galley design was retained but was updated with painted, flatpanel cabinetry, tile flooring, stainless appliances, a pantry and a multifunctional island.
In Joe’s estimation, every kitchen needs a touch of bling and in this case, door/drawer pulls add that all-important touch of sparkle.
CREDITS Design/Build: Jared Willwerth/Willwerth Construction Cabinetry: Cloister Cabinetry Granite: Natural Stoneworks Appliances: LH Brubaker (stove) and The Restaurant Store Flooring: Lowe’s Home Improvement Cabinetry Hardware: Amazon
Blue, which is Joe’s favorite color, provided the basis of the kitchen’s color scheme.
In 2018, Joe and Darryl said, “Enough!” and called upon Jared Willwerth to design a new kitchen for their mid-century fixer-upper.
Before
Knowing how much they entertain, Jared encouraged Joe and Darryl to consider waterfall edging for the island, promising them that it would be a “game changer.”
In Joe’s opinion, every kitchen needs a pop of bling, and in this kitchen that comes courtesy of the sparkling door pulls he and Darryl found through Amazon. The porcelain-tile floor also adds a hint of sparkle. Stainless appliances add shine. Joe also maintains that every kitchen needs a splurge item and, in this case, that is represented by the Bertazzoni chef ’s stove that provides all “the bells and whistles” one could desire. A commercial-grade refrigerator adds to the “chef ’s kitchen” vibe. From there, Jared’s creativity took over. He custom-built the shiplap-inspired surround that encloses the overhead range vent. He designed the multi-functional island to provide storage (including an under-counter freezer), prep space and a casual dining area. For large gatherings, it functions as a buffet. The plan always called for topping the island with granite, but Jared encouraged Joe and Darryl to consider taking it another step and follow through with waterfall edging. “He kept saying it would be a game changer, so we went with his opinion,” Joe says. “We are so glad we did – it just adds that special finishing touch.” Lighting was another issue – the kitchen did not see the light of day. Jared remedied that by adding a side door that admits plenty of light. He also created a unique backsplash that takes the form of a long, slender window. “That was all his idea,” Joe says. “Everyone loves it.” Jared also designed a unique paneled ceiling that is illuminated with LED lights. He also provided Joe and Darryl with a pantry he crafted from stainless steel and plexiglass. Best of all, Jared completed the job in HGTV-like time – as in nine days. “We were away for most of that time and when we got home, Kaci and Jared had a big sheet pulled across the kitchen so that we couldn’t see anything,” Joe recalls. “When they pulled the sheet away, we were blown away by our new, beautiful kitchen. Now, we’re going to have to remodel the rest of the house so it’s worthy of the kitchen.” JOE ATTESTS that the kitchen is well-used. That was Jared’s goal, as well. In his opinion, a well-designed kitchen should be able to handle anything from a quiet dinner for two to a holiday bash for 20 (or more) with ease. While catering jobs keep Joe busy, he and Darryl attend their fair share of fundraising events and do their best to support the local restaurant scene. Despite their hectic schedules, dinner at home is still their favorite way to end the day. “It’s not unusual for me to start making dinner at 10 or 11 p.m.,” Joe says. “Sometimes it’s something quick and other times it’s a full-out dinner. It gives me a chance to experiment and tweak recipes.” For Thanksgiving, he and Darryl prepared a feast for 40 guests. Joe has noticed that clients are increasingly becoming more health conscious. Whether they are treating the office to lunch, hosting a dinner for clients or holding a gala benefit, including healthy alternatives and being cognizant of dietary restrictions have become a regular part of planning menus. Joe says Cracked Pepper welcomes this new way of entertaining. “Special requests allow us to really think outside the box,” he says.
For more information, visit Crackedpepperlancaster.com and Willwerthconstruction.com.
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Foodogr aph e r A Sweet Winter
e m i T ar g u S e l p a M PHY P H OTO G R A TEXT AND
BUSH B Y JO R D A N
While we regard the groundhog (hopefully) and robins as harbingers of spring, maple trees also provide an indication that winter is releasing its frigid grip on the landscape.
In
Vermont, they refer to the time after autumn’s colorful leaves have fallen and before the snow begins to paint a winter landscape as “stick season.” Everything appears dead and brown, almost lifeless. While snow brightens winter’s long and dreary days, that also begins to exhaust its welcome at this time of year, when clearing driveways and sidewalks becomes tiresome. But, underneath it all, the world is alive. Mother Nature is simply waiting for the sun to bring warmer days. This is especially evident in maple trees.
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Beneath the bark of the trees, the sugary sweet water – their lifeblood – that fuels growth, is flowing. All summer long, the maple tree has prepared for this occasion. AS WITH STICK SEASON, most folks think of Vermont, or perhaps Canada, when they hear the words, “maple syrup.” Yes, they are the leading producers of maple syrup, but Pennsylvania also lays claim to the sweet, sugary substance. Andy Dewing, owner of Dewy Meadows Farm in Little Meadows, Susquehanna County, is a 45-year maple
sugaring veteran. He added maple sugaring to his farm as a way to diversify his income. The farm, which currently touts 2,000 taps, is still considered a small producer. According to Andy, the sap is made in the leaves of maple trees through photosynthesis, a reaction to light. Maple sap is full of carbohydrates, or sugars, which nurture it in the winter. Looking at the forest, not just the trees, a thinner sugar bush receives more light, thereby increasing volume. The tree absorbs carbon and releases oxygen, then stores the sugar in the roots. Hinging on fluctuations of temperatures around freezing – specifically, 32 degrees Fahrenheit – cold temperatures freeze and condense carbon dioxide in the hardwood, drawing
Lisa Sanchez, Park Naturalist at Lancaster County Parks & Recreation, drills and then taps a spile to collect maple tree sap.
Left: Maple candy made from various types of maple syrup. Above: U.S. Grade A maple syrup ranging in color and flavor profile. From left to right, Vermont Fancy, Amber (rich taste), Dark (robust taste), and Very Dark (strong taste).
sap up from the roots. When the temperature warms, the pressure within the tree pushes sap back down to the roots – unless the tree is tapped with a 3/8-inch metal spile, creating a rather useful leak. The pressure buildup forces the sap out of the tree for harvesting, and once the pressure equalizes, capillary action continues to draw sap from the tree. The outer 3 inches or so of a tree contain sap, so spiles should be set 2 inches deep in a new spot each year. To keep a tree healthy, one spile can be used for every 8 inches of diameter on a tree (or greater) at about chest height. The tree will grow around the opening, healing within a year, but the 12 inches above and below the hole will dry out. The sap of the sugar, red, soft
and black maples contain sugar. The variety of the tree, climate and tapping conditions contribute to the rich amber coloration and flavors. Graded by darkness, the lighter the color, the more delicate the flavor; the darker it is, the more robust the flavor. Filtration, reverse osmosis and stainless steel evaporators aid in commercial production. Maple sap consists merely of 2% sugar, so it takes 40 gallons of sap cooked down to yield one gallon of syrup. From that perspective, it’s easier to appreciate the $40-to-$50+ cost per gallon of buying real maple syrup versus the substitute – a $3 bottle of maple-flavored corn syrup at a supermarket. For resale, the syrup needs to be PA Department of Agriculture inspected.
Maple Sugaring at Lancaster County Central Park
I wanted to see what tapping a tree looks like firsthand, so last winter I headed for Lancaster County Central Park, where I was delighted to meet Lisa Sanchez, who is a naturalist at Lancaster County Parks & Recreation. An expert in the history and process of maple sugaring, Lisa leads free, educational workshops at the park. She also volunteers at Patterson Farm in Tioga County, a farm and an area that is rife with producers of maple sugar. The settlers learned about maple sugaring from Native Americans, who
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Clockwise from top left: Lisa Sanchez demonstrates an evaporator pan over a fire, which is part one of the process to cook off the water in maple sap. Forty gallons of maple sap will be boiled down to create one gallon of maple syrup, cooking off 39 gallons of water. The ash hardwood imparts a smoky flavor to the maple syrup. Maple syrup is cooked down further to make candy. Andy Dewing, owner of Dewy Meadows Farm in Little Meadows, Susquehanna County, speaks on the topic of "Basics of Maple Syrup Production" at the 2019 PA Farm Show. The last steps of producing maple syrup are performed over a more controllable heat so as not to burn the syrup.
JORDAN BUSH is a commercial photographer. His work has allowed him to discover and document cultures and food across five continents. A graduate of Garden Spot High School and Millersville University, Jordan and his fiancĂŠe, Jessica, reside and cook together in Ephrata.
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A wild sockeye salmon fillet glazed in smoked maple syrup, baked and broiled on a cast iron griddle.
relied on a lunar calendar – the third full moon of the year or the “Sugaring Moon” – to determine when it was time to tap. Using wood spiles to tap the trees, the sap was placed in wooden troughs that resembled dug-out canoes. Rocks heated by fire were added to the sap in order to keep the temperature high. By the 1860s, wooden spiles and buckets began to phase out with the introduction of tin cookware and metal spiles. Transforming the process, it’s astounding to consider a metal pot as cutting-edge technology. Today, if every backyard hobbyist who harvests maple sugar to make syrup were accounted for, there’s a strong case that Pennsylvania would land among the top producers nationwide. Our state has the acreage, maple trees and climate for it. When you consider that Vermont maple syrup may come from sap tapped on a farm in say Connecticut or New Hampshire, the distinction becomes even less clear.
Lisa will tell you that if you farm maple sugar, your dependency on the weather is greater than that of a corn farmer. When to tap is a bit of a gamble, too. If the nights aren’t cold enough, and the days are just warm enough, sap won’t flow, and you’ll be without syrup. It’s also possible that conditions won’t be right or the location isn’t healthy enough. As the climate changes, regions north of us will see yields continue to improve, while Pennsylvania will see increasingly intermittent production. IF YOU COOK off maple syrup at home, the process is best left outside over a gas burner. Reducing 40 gallons of sap down to a gallon of maple syrup will see 39 gallons transform into vapor, enough to strip wallpaper off of the walls. A high-pressure burner safely watched outside with home-brew supplies are ideal for the task at hand. Should your neighbors have a sugar bush, and they’re willing to let you tap
their trees, give them the courtesy of some of your labor’s first fruits. Maple syrup is a flavorful sweetener for coffee, and maple sugar candy can be muddled in an Old Fashioned. Maple cream is delicious on an English muffin. If you see crystals starting to form on your jug of maple syrup, wipe it off so the crystals don’t start a chain reaction in the bottle. Crystallized maple syrup is essentially candy and still delicious to eat. Maple sugaring demonstrations will be held at Lancaster County Central Park February 22 (10 a.m.) and February 23 and March 1 (1 p.m.). Private programs can be arranged by calling 717-295-2055. The demonstrations are free; the private programs entail a fee. For details, visit Facebook.com/pg/lancastercountyparks.
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T a b l e for T w o
JOSEPH I N E ’ S D OW N TOW N
A dramatic color scheme and portraits of legendary Hollywood stars set the mood for dinner at Josephine’s Downtown.
CL ASSIC CUISINE & AN ELEGANT ATMOSPHERE Located in the heart of Lancaster, Josephine’s Downtown is owned by Dean Oberholtzer and Daniel LeBoon, who also serves as executive chef. BY ROCHELLE A. SHENK PHOTOGRAPHY BY NICK GOULD
in September. “We combine the touches that make The Belvedere a top restaurant with Josephine’s creative food and finedining experience.” The passage of time hasn’t dulled Josephine’s reputation. “People still remember the great dining experiences they had at Josephine’s in Marietta,” Daniel notes.
AS GUESTS make their way down the stairs to the 120-seat restaurant, they are greeted by an elegant chandelier, ean, of course, is the owner of a projection of the restaurant’s logo The Belvedere Inn, which has (a stylized “J”) and a large portrait of been a downtown favorite for Josephine Baker, the American-born more than 20 years. Daniel was the chef/ singer and dancer who helped to define owner of the popular Marietta restaurant, the Roaring 20s and was the inspiration Josephine’s, which closed in 2011. The for the design of the restaurant. Dean two began collaborating more than a year compares the restaurant’s atmosphere and ago when Daniel became the executive décor to that of a “swanky supper club.” chef at The Belvedere. With the closing of Black-and-white photos of Hollywood Carr’s Restaurant in the spring of 2019, legends also adorn the walls. “We often they saw an opportunity to relaunch see people looking at the pictures, trying Josephine’s. to identify the stars. It’s not that easy – “It’s a refined Belvedere,” Dean says many of the photos are of the stars in their of Josephine’s Downtown, which opened younger days,” Dean notes.
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A bar area is tucked under the staircase. In addition to bar seating, a few tables are placed in front of a mirrored wall. A grand piano graces the adjoining dining area, which features tables and a floor-to-ceiling blue-velvet banquette. Seating is also available in the glass-enclosed wine room. “Initially, the wine room was the most requested seating area because of its intimate feel. While that’s still popular, guests are now requesting the tables in the bar area – they can hear the piano music there,” Dean explains. There’s also a private dining room that can be reserved for special occasions such as birthday, engagement and anniversary parties. Live piano music is featured Thursday through Saturday and special holidays. Local musician Mark Huber is usually seated at the keyboard. “A lot of people have suggested we offer jazz music [because of the restaurant’s atmosphere], but the piano is the perfect touch. We like to have music, but we also want our guests to be able to enjoy
their conversations,” Dean says. With several theaters nearby, Josephine’s has become a popular pre- or post-theater destination. DANIEL LEBOON traces his passion for food back to his childhood, when he began watching his father cook for the catering company he owned. Soon, he was helping his father. He officially launched his career at age 19, with his first stop being New York. He continued to learn and refine his craft as an intern at Philadelphia’s renowned Le Bec Fin. He worked in Paris at the Hotel Vernet under chefs Alain Solvere and Alain Ducasse. In 2004, he became the chef/owner of Josephine’s in Marietta. The restaurant’s newest menu was unveiled in January. “We refined the initial menu to include more of the classic dishes Josephine’s [Marietta] was known for,” he says, referring to signature items such as duck breast, mussels, shrimp Beurre monté and jumbo lump crab cakes. Gluten-free and vegetarian options are also available. Menu items are all made from scratch, using highquality ingredients. Weekly specials augment menu items. Daniel promises a special menu for Valentine’s Day – it may not be as extensive as the regular menu, but items will be prepared with the same attention to detail. Additionally, future plans call for Josephine’s to host wine dinners on a regular basis. The bar menu includes several microbrews on tap, as well as signature cocktails named after Hollywood legends. Dean reports that the dining room manager researched stars such as Olivia de Havilland, Rock Hudson and Marilyn Monroe to find out what their favorite drinks were. The signature cocktail list was created using that information. The two have also partnered to create a second restaurant in the former Carr’s space. A casual French bistro, C’est La Vie, opened in November.
Above: Braised Short Rib features butternut squash custard, roasted pearl onions, roasted chanterelles, black garlic demi, togarashi, micro basil and micro lemon balm. Here: Josephine’s legendary crab cakes are also on the menu. They are accompanied by broccolini, brown butter powder and micro chervil. Below: Photos of Hollywood legends decorate the walls, helping to create the ambiance of what owner Dean Oberholtzer calls a “swanky supper club.”
Josephine’s Downtown is located at 50 West Grant Street, Lancaster. Hours are Tuesday-Thursday, 5-9:30 p.m., and Friday and Saturday, 5-10 p.m. Closed Sunday and Monday. For more information, call 717-299-7090 or visit josephinesdowntown.com and Facebook. Reservations are suggested and can be made by phone or online via a link on Josephine’s website or through Open Table. L A N C A S T E R CO U N T Y | F E B R U A RY 2 0 2 0
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DINING BLUE PACIFIC SUSHI & GRILL
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CAFÉ CHOCOLATE OF LITITZ
1500 Oregon Pike, Lancaster. 717393-9727. BPSushi.com.
40 East Main Street, Lititz. 717-626-0123. Chocolatelititz.com.
Begin your visit with a cocktail or other beverage at our lavish bar. Enjoy fine Asian-fusion cuisine in our dining room or at the sushi bar, where talented chefs will use the freshest ingredients. Blue Pacific also accommodates private parties onsite. Online ordering and take-out are available. Open for lunch MondaySaturday, and dinner daily. Open Sundays from 4-10 p.m.
The global-inspired menu features homemade soups, sandwiches, breakfast items and beverages using fresh, local and fair-trade ingredients. Our desserts and truffles are made with high-quality, sustainable dark chocolate. Vegan, sugar-free and gluten-free options available. Now hiring! Baristas, servers, kitchen cook. Weekdays/ Weekends.
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Perfect
The Setting for a HONG KONG GARDEN CHINESE RESTAURANT 1807 Columbia Avenue, Wheatland Shopping Center, Lancaster. 717-394-4336. Our chefs have been serving Lancaster Countians their favorite entrées for 39 years. To add variety, they are always creating new and exciting specials. Vegetable entrées and children’s menu available. Hours: Sun., 11:30 a.m.-8:30 p.m; closed Mon.; Tues.-Thurs., 11:30 a.m.-9 p.m.; Fri., 11:30 a.m.-10 p.m.; Sat., 12-10 p.m.
Romantic Dinner
Simply the BEST Chinese Food!
Hong KongChinese Garden Restaurant Wheatland Shopping Center 1807 Columbia Ave., Lancaster, PA 17603 (717) 394-4336 Consistency in Taste | Generous Portions Quality Fresh Ingredients Pleasant and Relaxed Atmosphere Excellent and Personal Service Lavish Lunch and Dinner Menu
GIFT CERTIFICATES AVAILABLE
Family-Owned and Operated for 39 Years!
Enjoy the Best of Both Worlds ... Fine Dining or Casual Lite Fare. 1147 Lititz Pike, Lancaster, PA lunch: Tues-Fri 11:30am-2:30pm dinner: Tues-Sat 4pm-9:30pm
www.stockyardinn.com (717) 394-7975 Reservations Suggested Bar Menu Available HAPPY HOUR Friday, 5-7 p.m., with complimentary hors d’oeuvres
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DINING JOHN WRIGHT RESTAURANT
THE LOG CABIN RESTAURANT
234 North Front Street, Wrightsville. 717-252-0416. Jwrpa.com. John Wright Restaurant is the perfect setting for an intimate date night, family celebration or just getting lost in the view. We welcome wedding ceremonies and receptions, rehearsal dinners, bridal showers, birthday parties or any other reason to celebrate. Come in and enjoy breakfast, lunch, dinner or our Sunday brunch buffet!
11 Lehoy Forest Drive, Leola. 717-626-9999. Logcabin1933.com. The Log Cabin is a historic restaurant with upscale fare nestled in the Lehoy Forest in Leola. The restaurant specializes in local farm-to-table cuisine and is the perfect setting for any occasion: dining with your significant other, casual dinner with friends, family gatherings, business meetings and/or receptions.
THE STOCKYARD INN 1147 Lititz Pike, Lancaster. 717-394-7975. Stockyardinn.com. The Stockyard Inn is a Lancaster County tradition of dining excellence. Built in 1750, the original Inn was once owned by President James Buchanan. Specializing in prime rib, steak (cut in-house) and fresh seafood. Business meetings and private party facilities available. Rts. 501 & 222 S. – 1/4 mile south of Rt. 30 By-pass.
Celebrating Lancaster County Since 1987.
Let’s Get Local. S U B S C R I B E T O D AY O N L I N E AT LancasterCountyMag.com or Call 717.492.2558 12 ISSUES $16.95 | 24 ISSUES $29.95 @LancCountyMag
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Subscription will start with next new issue after receipt of payment.
The Essential Guide to Lancaster County’s Best Eateries.
Join us for
Valentine’s Day!
Please make your reservation now!
Online Orders are Available for Pickup & Delivery
1500 Oregon Pike, Lancaster Now Open 6 Days a Week for Lunch & Dinner, Closed Sundays.
717-393-9727 | BPSushi.com
Pick up a complimentary print issue or check our website for details on the best local restaurants. DiningInLancasterCounty.com
Open 7 days a week Sun 9 a.m.-5 p.m. Mon-Thur 9:30 a.m.-5 p.m. Fri & Sat 9 a.m.-7 p.m.
NOW HIRING!
Fair trade, organic, locally sourced café menu Vegan & gluten free options available Premium dark chocolates Single-origin specialty coffees Hand picked high altitude teas
Café Chocolate | 40 E Main St | 717.626.0123 | www.chocolatelititz.com
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DINING
A Fresh Take on a Lancaster Tradition
Delicious Italian Dining in a Relaxed Atmosphere is Just Minutes Away.
A Special evening for Two is What’s on the menu!
Cheers to LOVE
dinner Tues - Sat, Brunch Sundays 717.626.9999 | www.LogCabin1933.com 11 Lehoy Forest Dr, Leola, PA 17540
“Where there is good food, there is love.”
Make Your Valentine’s Reservation Today!
717-928-4083 114 E. Main Street, Mount Joy Free parking in front and rear of building
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CANDIES & CONFECTIONS WERTZ CANDIES 718 Cumberland Street, Lebanon. (Lebanon) 717-273-0511, (Brickerville) 717-627-0114. Wertzcandies.com. Handmade chocolates at affordable prices, made by a third-generation candy family. Specializing in opera fudge, caramel corn, chocolate-covered pretzels, country fudge and caramels. Stop by our stores to select the perfect heart-shaped box for your Valentine.
Since 1949 “When it’s Certified , you’re satisfied!” ™
1855-65 Columbia Ave. • Lancaster • 717-393-3001
CARPET CLEANER CERTIFIED CARPET 1855 Columbia Avenue, Wheatland Shopping Center, Lancaster. 717-394-3731 or 1-800-479-9258. Certified Carpet can make your soiled, dirty carpets and furniture look like NEW again! Year after year, Certified Carpet is voted No. 1 BEST carpet-cleaning company by the readers of Lancaster County Magazine. Locally owned and operated since 1949. “When it’s Certified, you’re satisfied!” (#PA024067)
ELECTRICAL
Flooring • Cleaning • Mats www.certifiedcarpet.com
STEPHEN M. DANIELS ELECTRICAL CONTRACTORS, INC. 717-299-3135. Stephendanielselectric.com. REWIRING FOR OLDER HOMES IS OUR SPECIALTY. Specializing in updating your older home for today’s needs! We can install a single receptacle or rewire the whole building. Our goal is to install wiring without cutting holes that need to be patched and painted. Indoor and outdoor lighting, dedicated computer circuits, telephone lines, ceiling fans, heavy-duty appliances lines. (#PA008272)
FA S H I O N S NEXT TO NEW FINE CLOTHING 1920 Lincoln Highway East, Lancaster. 717-299-2924. Next-to-New.com. Consistently voted one of the BEST consignment shops in Lancaster County year after year, Next to New Fine Clothing Consignment has something for everyone’s style, taste & budget. This one-stop shop, with more than 38 years of experience, offers women’s apparel, shoes, accessories, jewelry & more. Sizes 0-Plus. Open Mon.-Wed. & Sat., 10 a.m.-5 p.m.; Thurs.-Fri., 10 a.m.-6 p.m. Closed Sunday.
FLOORING CERTIFIED CARPET 1855 Columbia Avenue, Wheatland Shopping Center, Lancaster. 717-393-3001. Certified Carpet is the complete carpet and flooring center for home and office. We feature a full line of name brand carpet, hardwood, ceramic tile and luxury vinyl tile with friendly, personalized service from a highly experienced and knowledgeable staff. “When it’s Certified, you’re satisfied!” (#PA024067)
GALEBACH’S FLOOR FINISHING, INC. 202 Main Street, Landisville. 717-898-9680. Galebachsfloorfinishing.com. Galebach’s Floor Finishing, founded in 1924, is the oldest floor finishing company in Lancaster County. We specialize in residential wood floor refinishing and have extensive experience with historic restorations. Our dust containment system keeps your home as clean as possible while our workers are on-site sanding and finishing. (#PA019030)
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T H E
B usiness A dvantage
MARTIN’S FLOORING 717-445-7799. Martinsflooring.com. With three showrooms and a flooring outlet in Fivepointville, we don’t just install floors. We back up every install with industry-leading product warranties coupled with our Lifetime Installation Warranty. We are committed to “Installing Confidence” with each and every customer. Why not experience the Martin’s difference for yourself? (#PA005901)
HAIR & NAIL CARE ATTITUDES HAIR & NAIL SALON
COMFORT KEEPERS 1396 Harrisburg Pike, Lancaster. 717-299-4007 or 717-920-9898. Comfortkeepers.com.
798A New Holland Avenue, Lancaster. 717-295-0836. THANK YOU, Lancaster, for voting us “Among the Best” salons for Hair and Manicures/Pedicures, again! For over 20 years, we have strived to make you look and feel your best for special events and everyday life. Ring in the New Year with a fantastic haircut, fresh color or highlights, and rejuvenated hands and feet. We are ready to help you shine and enjoy a refreshed NEW YOU! Call today for an appointment.
HALDEMAN MECHANICAL INC. Service Since 1939 PLUMBING HEATING COOLING WATER CONDITIONING
Sales and 24-Hour Service
717-665-6910
1148 Old Line Road, Manheim www.haldemanmechanical.com 46
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HOME CARE
PA7777
At Comfort Keepers, we have a unique way of providing in-home care called Interactive Caregiver. It is a care philosophy focused on engaging clients physically, emotionally, socially and mentally to improve one’s quality of life. “People Helping People - Where we care for our employees as much as our clients.” Owner: Jean Engard. Also serving Hershey, Harrisburg, Middletown, Highspire, Lancaster County, Coatesville, Oxford and Parkesburg.
LANDSCAPING ERB BROTHERS LANDSCAPING, INC. 960 Fruitville Pike, Lititz. 717-6267704. Erbbrothers.com. “Our tradition is excellence. Our passion is growing.” Since 1928, Erb Brothers continues to inspire and create landscapes throughout Central PA. We offer a full range of services to meet your landscaping needs including design/build, hardscapes, maintenance, as well as professional services. (PA#007900)
Next to New Fine Clothing Handbags, Shoes, Clothing, Jewelry & Accessories
PHYSICAL THER APY HARTZ PHYSICAL THERAPY Locations in Lititz, Lancaster (2), Ephrata and Mount Joy. Hartzpt.com HARTZ Physical Therapy is a locallyowned independent outpatient physical therapy clinic with five convenient locations in Lancaster County. We specialize in orthopedic rehabilitation, aquatic therapy, postsurgery, sports injuries and vestibular therapy. Our unparalleled patient outcomes and average Net Promoter Score of 96 reflect our unwavering commitment to our patients.
P L U M B I N G & H VA C
A nnuAl Jewelry S Ale February 8-15
1920 Lincoln Highway East, Lancaster, PA 17602 | 717.299.2924 | Next-to-New.com Mon., Tues., Wed., Sat., 10-5 • Thurs. & Fri., 10-6 • Closed Sun.
þ þ þ þ þ
Unparalleled Patient Outcomes Outstanding Customer Service Advanced Certifications Experience Independent Small Business the Community-Minded Difference!
It is YOUR choice where you go for PT
HALDEMAN MECHANICAL INC. Founded in 1939, Haldeman Mechanical Inc. has been providing plumbing, heating, cooling and water conditioning services to residential and light commercial customers for three generations. We are a certified Rheem ProPartner offering sales and 24-hour service as well as service agreements to keep your equipment running at peak efficiency. Free estimates are available by calling 717-665-6910 or visiting our website at haldemanmechanical.com. (PA#007777)
www.hartzpt.com
HARTZ Physical Therapy 5 locations in Lancaster County R E A L E S TAT E LUSK & ASSOCIATES SOTHEBY’S INTERNATIONAL REALTY Anne Lusk represents the area’s finest properties and gives unmatched customer service for all your real estate needs from start to finish, ensuring a smooth transaction every time. Call Anne and her team at 717-291-9101, or stop by her office at 100 Foxshire Drive, Lancaster, PA 17601. Annelusk.com.
MOUNTAIN REALTY, LLC 2938 Columbia Avenue, Suite 602, Lancaster. 717-390-8701. Mountainrealtyllc.com. Offering superior real estate service to anyone relocating to or moving within the garden spot of Lancaster County. The people of Mountain Realty, LLC are extremely knowledgeable about the county and would love to share their expertise. You will find them pleasant and friendly, but totally professional.
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Backyard Tourist
FLOAT YOUR PA IN A ND WORRIES AWAY!
PHOTO AND TEXT BY SETH DOCHTER
Perhaps you’ve heard someone mention Flotation Therapy or Sensory Deprivation Tanks, but aren’t quite sure what that entails. I recently had the opportunity to enjoy my first float at KneadIt Message in Ephrata, and came away impressed by this one-of-akind experience.
T
he first isolation tank was developed by physician and inventor John C. Lilly in 1954. Over the years it was used by many notable athletes for help in easing stress and physical pain from injuries, as well as improving their focus and concentration. More recently, comedian and martial artist, Joe Rogan, has been introducing millions of his podcast (The Joe Rogan Experience) listeners to his personal practice of floating. Rogan has gone so far as installing a custom-made flotation tank in his home, which he uses on a daily basis to achieve a deeper state of
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meditation and relaxation. The tanks themselves come in a variety of shapes and sizes – from basic tubs to fully enclosed and automated pods, but the basic principle is the same. They contain roughly 12 inches of highly salinated water, which allows anyone to float effortlessly. The water and the air in the room are also set to just below the average body temperature. I HAD MY HEART set on the pod-style of float so that I could close the lid and turn off the lights for maximum sensory deprivation. This being my first float, we went over some details as I was shown to my personal locker. A thorough shower is required before your float; robes, towels, soap, shampoo, earplugs and everything you will need are provided. You can bring a bathing suit if you would like, but the float room provides complete privacy for anyone wishing to float “free” as they say. As I slipped into the pod for the first time, the water and air were noticeably warm, but I didn’t feel hot. I pulled down the lid, took a seat and turned off the lights. Enveloped in darkness, I leaned back into the saline-rich water and my body was instantly lifted – as if gravity had lost its grip on me. The
sensation of being weightless took over. Sound was also eliminated. Because the temperature around you is so close to your body temperature, you become one with the water. AT FIRST, my mind was racing and reaching to find any signs of my normal sensory inputs that had suddenly gone completely quiet. Then, I began to feel my muscles easing and accepting this relaxed state where nothing was required of them. After about 10 minutes or so, my mind quieted as I drifted off into a sleep state. From a personal perspective, I felt the best part was coming out of the experience and returning to my senses with a completely relaxed feeling – like someone had hit the reset button! For more information on all the benefits of flotation, visit floatatkneadit.com. SETH DOCHTER is the owner of Dochter Digital Media and shares his images of Lancaster County through amishroadshow. com., as well as various social-media sites. He is also completing the certification process to become a Google Trusted Independent Photographer. In September 2014, he was named the winner of Lancaster’s first Instagram contest. Seth and his family live in East Earl.
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fo·cus • /ˈfōkəs/ • noun the center of interest or activity
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I LOOK LIKE A NEW PERSON! My experience at Weierbach Prosthodontics was incredible. From the second I walked into their beautiful office and was greeted by their friendly team, I quickly realized they truly are the best at what they do. I had my smile transformed by Dr. Weierbach. He and his team were not only encouraging throughout the process, but they were very pain conscious and made sure I was not in any discomfort. I lived my entire life being self- conscious of my teeth. Now I get complimented on my smile daily. I couldn’t be any more grateful for Dr. Weierbach and his team. An American Dental Association (ADA) - recognized specialist in restoring and replacing teeth for a timeless display of confident beauty and a Fellow in the American College of Prosthodontics.
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