Local Living Magazine

Summer A Taste Around the world Pearl S. Buck International Hosts Their 11th Annual Gala

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Farmers Markets Bloom Summer Arrives with Taste Buds for Fresh Produce Local goes local The Quaint Charm of St. Michaels, Maryland

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features 18 Pearl S. Buck International Hosts Annual Taste of the World Event

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24 Cravings & Crumbs Fun at the Farmer’s Market 64 Local Goes Local St. Michaels, MD

64 what’s cooking

home & entertaining

law & finance

43 Seasonal Events in Southern Ocean County

12 Outdoor Living from the Ground Up

48 High Swartz on Opening a Franchise

59 Senior Perspective Talks on the Elderhostel Program

17 Getting Your Home Ready for Showings

profiles

health & beauty

sports & family

28 Summer Recipes

out & about

33 What’s So Sweet About Cutting Out Sugar?

54 St. Luke’s on Chronic Pain Relief 63 Fashionista’s Summer Wardrobe Tips 4

Local Living Volume 5 | Issue 3

10 Envisioning the Backyard Space of Your Dreams

34 Local Summer Camps for the Kids 40 Thoughts on Year Round Schooling 50 The Forty Year Old Version on Fathers Day

39 Harvest Financial on Retirement Income Needs

15 Alegacy Furniture Built for a Lifetime 54 St. Luke’s on Chronic Pain Relief

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PUBLISHER Karen A. Kovacs Editor-in-Chief Lisa Walters Art Director Sherilyn Kulesh DIRECTOR OF sales Blair W. Johnson FASHION & BEAUTY EDITOR Gabrielle Mwangi Director of photography Amy McDermott CONTRIBUTING PHOTOGRAPHERS Jason A. Bleecher, Mike Hirata Photography CONTRIBUTING WRITERS Diane Burns, Rosemary Caligiuri, Lauren Cronmiller, Jillian Dunn, Kristin Egan, Drew Giorgi, Pattie Krukowski, Erika Ringwald, Joel Rosen, Sara Savini, Kenny Spaulding Don Williamson

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Local Living Volume 5 | Issue 3

Phone 609-938-1516 www.locallivingmag.com info.bluewatermedia@gmail.com

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Take a Vacation

You can always make money, but you can’t always make memories.

F

or many families, summer is a time of transition.

Kids go off to camp, play sports, and socialize at community fairs. Teens take jobs so they’ll have new clothes and sporty cars for the upcoming school year. College-bound young adults cram in trips to the beach with friends they’ll say goodbye to in the fall.

Days fly right by. Before you know it, we moms will be dragging our kids out of bed, attending school plays and ballgames, and juggling household chores.

Time to make memories.

Your kids may chafe at the idea of spending time with Mom and Dad, but I hope you’ll firmly insist they carve out a little family time. You may have to trade them an extended curfew or allow them to bring a friend, but any trade-off you make will be worth it. Bribery is allowed when the goal is strengthening family ties.

Make it a priority now, because the years go fast. I know.

It seems like just yesterday my sisters and I were loading up the car with our young families and heading to the Outer Banks of NC for a week of surf, sand, sun & fun!

How I long for those days. But, looking back, they seem even more special today.

Your kids will feel the same way about the moments you give them this summer. So plan a vacation, even if it’s just a day trip. There’s still time. And make sure your sons and daughters join you at the dinner table at least once a week.

Better yet, involve them. They can shuck the corn while you steam the crab legs.

Have a family fishing contest. Toss horseshoes. Or head to the driving range for a longest-drive contest. And have silly prizes or costumes... anything they’ll remember. Your kids may have 50 reasons why they can’t participate, but you should put your foot down. Don’t let them avoid family time. Include them in outings or, better yet, let them help you plan a day together.

Go for it. You’ll be glad you did! Have a Great Summer Vacation!

Karen A. Kovacs, Publisher

Volume 5 | Issue 3 Local Living

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Hang Loose!!!

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editor’s letter

Y

ears ago, my entire family took a ski trip to Utah. There was an afternoon when my grandmother and I played cards and ordered hot chocolates in the lodge, instead of returning to the slopes. Our beverages arrived in the most gorgeous cobalt blue mugs with a mountain of whipped cream topped with fresh shaved chocolate. I commented on the beauty of our drinks and how much I loved the color of the mugs.

That summer my grandmother surprised me with a thoughtful gift. She had remembered my excitement over the simple everyday piece and called the resort to find out how she could get her hands on one. My cobalt blue mug has been with me ever since. First, holding loose change on my dresser. Then, it became a holder for pens on my college dorm room desk and now, as a wife and mother…coffee! It holds lots and lots of coffee!

The season’s change, but this item has always been in my hands as I welcomed each one. Maybe it sounds silly, but watching the beauty of nature unfold while sipping coffee from this particular mug brings me a great deal of comfort and happiness. So now as I shift from coffee on the couch to coffee on the deck, I realize the color of my mug has also been a source of inspiration for my back yard style. I recently bought a can of cobalt blue paint and went nuts. After painting the shed door and picnic table, I bought several enormous cobalt blue ceramic pots to place throughout my garden. I am ready for outdoor living.

Now, I’m not suggesting that you need a coffee mug to prompt turning your own yard into a welcoming retreat; but reading Pattie Krukowski’s vision of relaxation under the perfect cedar pergola is a good start for some inspiration. In this issue, you will also enjoy the beauty of the summer farmers market in Cravings and Crumbs, and will be itching to plan the perfect getaway to St. Michaels.

Summertime allows more fun and freedom to our usually structured days, so get outside and make simple memories with your loved ones. You never know when a “cobalt blue mug moment” will happen… the littlest things can be cherished for a lifetime.

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Local Living Volume 5 | Issue 3

Lisa Walters Editor-in-Chief

Home & Garden

Made in the Shade

By Pattie Krukowski

D

uring a particularly gorgeous Indian summer, my husband and I procrastinated removing the canopy of our discount store purchased gazebo so we could continue to enjoy the outdoor living room it created. Several weeks into October, we woke to unexpected wind and snow flurries. As we stood side by side that Saturday morning; pajama clad and sipping our first cup of piping hot coffee; my husband mapped out for me the action plan necessary to dismantle the fabric top before the wind gusts ripped it off. Just as the words left his mouth, we watched the cheaply constructed, arched support beams buckle under the weight of a quarter inch of accumulated snow. The torn, frayed canvas cover flapped at us like a 10

Local Living Volume 5 | Issue 3

surrender flag in defeat.

Many years and several houses later, I am amazed and inspired by the plethora of attractive products readily available to create the perfect outdoor oasis. Some of the best times of my life have been spent in family and friends’ back yards; feasting on grilled goodies and too many libations to count.

Urban, suburban, or rural… just being outdoors is rejuvenating. When you amp up the volume with a defined stylish yet soothing outdoor-living and dining area, well that’s just heaven.

Need inspiration? Visit a botanical garden. I once took my mother to Longwood Gardens and there was a beautiful gazebo encased in sweet smelling, lavender Wisteria clusters.

I immediately came home and planted some against our cedar privacy fence. Now every summer, my yard is graced with these beautiful blooms. But beware- this fast growing vine is extremely invasive. We spend every fall chopping the hell out of that vine, as it pushes to grow between and split the wood slats of the fence apart. It also likes to completely cover and threaten to choke out our privet hedge.

Take notes from others. Every time I visit my sister and brother-in-law’s 15 acre farm in the rolling hills of Hanover, PA, I am inspired to do something more with my outdoor property. They have this amazing arbor that covers the walkway from the parking area to the side door of their late 1800’s farmhouse. The arbor is constructed of rustic teak and metal plumbing pipes and houses 30 year old grape vines that have snaked their way up and over the frame, creating a 7 foot tall tunnel of dramatic foliage that invites you forward. During the summer, thousands of green leaves, each as big as your hand, drape from inch thick creeping stalks. Every time I walk through that arbor I half expect to see a tuxedo clad server standing at the other end, offering made to order ice cold jasmine tea margaritas in a shaker and serving them in tall, cut crystal glasses garnished with sprigs of fresh mint.

I have a design idea in my head for the perfect outdoor living area for me. It would have a large, weathered cedar

pergola covering two distinct rooms. One side would be for lounging and one side would be for dining. The lounge area would have a fire and a water element. A ceiling fan would create warm summer breezes and blow pesky mosquitoes away. Seating would be ultra-cozy. I picture an oversized sectional sofa with muslin colored cushions and several weathered wood Adirondack chairs. Plenty of pillows would be scattered around and an outdoor chest would hold a pile of comfy cotton throws, inviting guests to truly relax.

The dining side would have an ornate outdoor chandelier over an extremely long, primitive picnic table with benches. The centerpiece would be an oversized, shallow bowl filled with a variety of succulents and pea stones on top of a fringed burlap table runner. The benches would be topped with tufted, French ticking cushions. Off-white pots in different shapes and sizes would be full of lavender plants and purple LED Christmas lights would be entwined with the crazy wisteria draping over every edge.

With a new season on the horizon, what do you envision for your dream outdoor space?

Pattie Krukowski is a freelance writer living in Doylestown, PA

Volume 5 | Issue 3 Local Living

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Home & Garden

Outdoor Living From the Ground Up

By Jessie Tanski

O

utdoor living is one of the most up-and-coming lifestyle phenomena within the landscaping industry.

Outdoor spaces are the place where we spend most of our time with our feet up relaxing during the warmer months. Therefore, this living space should not only be aesthetically pleasing, but also functional. There is no right or wrong answer, have fun with it!

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Local Living Volume 5 | Issue 3

View your outdoor living space as an extension of your house. Vision it more as an expression of lifestyle, rather than the space you neglect during the wintertime. When you grab your pencil and paper to sit down and design this space, think of it as a cake with multiple layers. Work from the bottom up.

Evaluate your space and start with a foundation. Would a stone patio, concrete slab, or wooden deck suit your needs best? Once you have conquered this first step, the next thing is patio furniture. You’ll need someplace for your guests to sit! More importantly, they should be comfortable.

There’s enough patio furniture options, for both dining and lounging, to make your head spin; but, if you tune into your personal style, this next hurdle can be a breeze. Materials range from all-weather wicker, to wrought iron and cast

aluminum. Adding fluffy cushions to wrought iron chairs can help your partygoers stay relaxed. Assess your needs.

Do you need a café style for smaller intimate gatherings or a larger table for seating for twelve? A complementing umbrella can be paired with your patio set to add a feature element and provide shade.

Colorful pillows with vibrant patterns are ways to splash some color into your space. Feel free to mix multiple solid colors with elaborate patterns. Accent pillows are simple and stylish, yet functional.

Different types of pottery can also be incorporated for pops of color. Planters come in different shapes and sizes to give either a contemporary or modern feel. They can also help break up your space. Container gardens are a popular trend and can be versatile in functionality and aesthetics.

Just think about how beautiful the contrast would be between juicy, ripe, red tomatoes and a vibrant green porcelain planter!

There are various types of gardens, from flowers to harvesting seasonal vegetables and herbs. This, in turn, can help cut down on your grocery bills with homegrown crops.

Fire pits are a great way to keep warm and cozy on chilly spring evenings, or even for roasting some gooey marshmallows. An element like this adds ambiance to your space. Personal touches are key when it comes to revving it up.

It’s all in the details. While the above may seem like a lot to handle, some of the most important and influential elements of your outdoor space are in the finer details. Add garden ornaments, such as birdhouses or statues; that reflect your personality.

This spring season transition your outdoor space from boring to beautiful. Remember that it is equally important for your outdoor space to be aesthetically pleasing and functional. Get inspired, get those creative juices flowing, and make something beautiful—outdoors!

You Can Always Find More at Bucks Country Gardens 1057 N. Easton Road, Doylestown, PA 18902 215.766.7800 www.buckscountrygardens.com

Volume 5 | Issue 3 Local Living

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Visit Six Extraordinary Bucks County Properties A New Experience Every Year Including Super Models at Every Destination (of exotic cars, that is!)

Sunday, June 14, 2015 10 a.m. to 4 p.m. Rain or Shine Tickets $35 (purchase before May 15th for a $5 discount) Purchase Online www.bucksbeautiful.org Purchase by Phone 215-340-3639

profile

Furniture for Your Future

A

re you looking for furniture and not sure where to start? Finding your style is not always easy in today’s world of mass-produced, cookie-cutter furniture. And finding furniture that will hold up well with daily use can be even more difficult. It is still possible, though, to buy new furniture of the quality that will serve your family’s needs and continue to look good at the same time. And knowing where to find it makes all the difference!

Alegacy Furniture, of Pottstown, PA, is committed to delivering lifetime-quality furniture. So committed, in fact, that all of the furniture in their showroom is made in USA using solid American hardwoods. Each piece of furniture is made for you, with the ability to modify to your specifications, at prices that are competitive with other stores’ imported furniture.

Instead of using assembly line production, where every piece is nearly identical, Alegacy’s furniture is “bench crafted.”

Simply stated, their craftsmen hand-build furniture to your specifications, similar to custom cabinetry craftsmen. This may simply mean a standard design with the wood and finish color that you want. Or it could also include further modifications of dimensions, design, and configuration. This hands-on production from start to finish produces better quality with the possibility for personalization of your furniture. Adding to its value is the fact that Alegacy’s hardwood furniture is solid - it will not soon show wear like veneers often do.

What about the environmental impact of using trees for furniture? Wood is considered a carbon neutral material!

American hardwoods are sustainably harvested to improve the overall health of our forests and to allow new forest regrowth. Because of responsible forest management, hard-

wood forests in the United States have nearly doubled in volume since the 1950’s. Today, nearly twice as much hardwood grows as is harvested each year. Natural wood products are among the most energy efficient to produce, using far less energy than it takes to make products from glass, steel, aluminum, concrete, and bricks. In March 2011, the U.S. Department of Agriculture endorsed domestic wood as a green and sustainable material.

To transform wood from forest to furniture, the team at Alegacy Furniture relies on skilled Amish craftsmen. They carefully choose the best of the best among Amish furniture makers. These master craftsmen from Ohio’s Amish community, artfully transform the warm hues and flowing grains of American hardwoods into fine furniture. They have kept abreast of current design trends without compromising construction details and finish quality. Their construction quality and modification options are the excellence factors that set their furniture apart from the sub-grade, imported furniture that is so common today. Alegacy Furniture’s skilled Amish craftsmen apply proven assembly techniques, using the same skills and methods craftsmen used centuries ago, to produce lifetime furniture today.

Alegacy Furniture carries furniture for every room, from dining and kitchen groups to bedroom, living room, game room, and office units. Furniture is available in sustainably harvested American hardwood species - cherry, maple, elm, oak, hickory, and more. The ability to select finish colors or specialty finishes and color-matching gives you the finished results you need. With your ideas or pictures as a guide, their knowledgeable staff will also design custom furniture to fulfill your dreams. The result is heirloom quality furniture that is uniquely yours and perfect for your lifestyle!

Enjoy the confidence of knowing where and how your furniture is made, choose the style you like, and feel good about supporting local businesses. Visit Alegacy Furniture’s showroom on Route 100, just south of Pottstown, and experience quality, value, and style for your home!

Volume 5 | Issue 3 Local Living

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Local Living Volume 5 | Issue 3

Getting Your Home Ready for a Showing

By Lauren Cronmiller

I

t’s that time of year. The time when the children are finishing school and houses are going on the market.

Who wants to move in the middle of the school year?

I will do many pre-listing appointments in the late winter and early spring. During a pre-listing appointment, I will walk around a home and give my professional opinion based on the current market trends. I have clients tell me, “We are going to paint this room, install granite counter tops, redo the kitchen, etc…” I do not want my clients to spend money where they do not have to, but I want to yield them the most money for their home. If you have considered a little remodel or freshening up the home before it goes on the market, here are items to consider.

De-Clutter A room should not have wall-to-wall furniture. This is one of the most inexpensive items to do that yields the most return. Organize the closets, rent a storage locker, have a huge yard sale! The less “stuff ” you have in the home, the bigger your home will feel. People picture themselves in each room and the moment a buyer does not feel comfortable in a space, it’s on to the next listing.

Paint If a room is bright orange, I would definitely suggest repainting. Currently, buyers want neutral wall colors. Wallpaper, especially wall border, dates a home and can deter a prospective buyer. Wallpaper can be a bugger to get off the wall and buyers realize this. Their time is money. Most buyers would rather pay more for a home then have to deal with removing wallpaper. Obviously, there isn’t a single paint color that will appeal to every potential buyer. But as long as the room looks fresh and put together, it is not worth your time as a seller to repaint. Strive to keep it neat, keep it clean, and keep it neutral.

Flooring Sellers often ask if they should install hardwood, tile, or carpet. My answer will vary depending on the condition of the flooring they want to replace and the sale price of the home. Sometimes a client will want to put in new flooring because they feel more buyers will like it. That maybe the case but it may not be worth your return. If it is dated, I would suggest installing new. If it is dirty, get it professionally cleaned.

The key to any project you do to your home is finding what will yield you the most equity without spending a fortune to do them. You do not want to over upgrade, but you do not want to cut corners either. We know every home will not be perfect. We realize that not everyone has extra money to make minor repairs. Try to at least de-clutter your home, and I would suggest making it known to the buyer that you are willing to give a credit. Offer monies to the buyer towards their closing costs for new carpet and/ or paint. If the buyer knows they will have extra monies to fix cosmetic items, they will look past them. If you have considered placing your home on the market, please email me to schedule a pre-listing walk through.

Lauren Cronmiller is a real estate agent for the Cronmiller Team at Keller Williams Real Estate in Doylestown. She has been a realtor since 2006 receiving Philadelphia’s 5 Star Real Estate Agent award for the past 4 years. Lauren can be reached at her office 215-340-5700, always on her cell phone 215-870-2398, or through email lmcronmiller@gmail.com.

Volume 5 | Issue 3 Local Living

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11th Annual Taste of the World Serves Up Funds and Fun!

O

ver 220 attended the 11th Annual Taste of the World on Friday, May 15 to support the mission of Pearl S. Buck International which provides opportunities to explore and appreciate other cultures, builds better lives for children around the globe, and promotes the legacy of its founder by preserving and interpreting her National Historic Landmark home.

The crowd also came to taste their way around the world and to see who would take home the coveted title of Top Taste in the food competition as judged by a panel of celebrity judges including Kimberly Cambra, Local Living Magazine, Barry Sexton, The Opinionated Palate Catering Service, and Shereen Pavlides, Cook This! with Shereen.

Don Polec of SunBlossom Entertainment emceed the event and entertainment was provided by Lou Pompilio. Awardwinning Flair Bartender Henry Hufnagle shared his expertise and mixed up specialty cocktails.

The panel of judges awarded the Top Taste entrée to Carmel Kitchen with locations in Warrington and Allentown for their braised short ribs with creamy polenta. The Lucky Cupcake Company in Pipersville and Peddler’s Village, Lahaska, PA won Top Taste in the dessert category for their Taste of Italy! Three mini cupcakes: Lemon cello, Tiramisu, and Chocolate Cannoli.

The guests served up their votes and named the Fan Favorites of the evening. Quinoa Peruvian & Mexican Restaurant, Doylestown was named the Fan Favorite entrée, and Amy’s Creative Cakes of Quakertown was awarded Fan Favorite in the dessert category. Fan Favorite beverage was awarded to Brig O’Doon Coffee House, Ottsville, PA and Lansdale, PA for its coffee blended from the finger-lakes region.

The evening’s agenda also included both live and silent auctions. The live auction’s pace was frenetic as guests vied for trips to Jamaica, a private tour of 30 Rockefeller Center in New York, a day on Capitol Hill with Congressman Mike Fitzpatrick and an oceanfront escape to Wildwood among other auction items.

A special appeal during the event raised funds to enroll nearly 30 students in the Pearl S. Buck International high school leadership program at a nearby high school.

The event’s success rests with the dedicate team of volunteers, restaurants, sponsors and guests who came out in support of a mission that has improved the lives of over 2 million and thanks to the Taste of the World proceeds, will be touching the lives of many more this year.

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Local Living Volume 5 | Issue 3

Celebrity Emcee - Don Polec Don Polec, a familiar guest in the living rooms of television viewers for the last 32 years, continues to chronicle the intriguing, offbeat and quirky aspects of modern life both on his “Don Polec’s World” website and in his upcoming TV series “Exploring Quirky”.

Don worked for 27 years as a regular on Philadelphia’s 6-ABC Action News. In addition, his talents were utilized nationally for 2 years, serving Good Morning America as a special feature correspondent. ABC World News Now, The Weather Channel, BBC America, and abcnews. com have also recognized his special blend of talent and shared him with the world.

His current endeavors involve developing TV shows as well as helping businesses create website videos through “Sunblossom Entertainment”, his family’s production company and newest adventure.

Born in Buffalo, New York, Don Polec spent his youth narrowly avoiding detention in public schools before earning a BA in Speech Communication, cum laude, from the State University of New York College at Geneseo.

Beginning his career in radio at a Buffalo NY station, Don’s unique talents quickly landed him a role with WKBW-TV, the ABC affiliate, as a feature correspondent in 1977, covering everything from the Winter Olympics to the National political conventions to International assignments in Poland addressing Solidarity and in Israel during the Lebanon war.

This five-year on-air stint led to his induction into the Buffalo Broadcasting Hall of Fame. These attention-getting reports also impacted a teenage Canadian viewer named Jim Carrey, who went on to Hollywood fame. Jim Carrey used his memories of Don Polec’s reporting style as the basis for his character in the movie “Bruce Almighty”. This homage remains Don’s humble but enduring contribution to pop culture.

Don always strives to reconnect people with their humanity through his down-to-earth way of “seeing the extraordinary in the ordinary”. He rekindles in people the fascination of learning something new. Don ignites the delight that enriches our day-to-day experiences.

Don currently lives in Bucks County, Pennsylvania, is an active member in his community and enjoys biking, swimming, reading, raising chickens (don’t ask), windsurfing and flying an ultralight aircraft.

Judges Kimberly Cambra

As a passionate gastronome with an equal appetite and love of food history, Kimberly Cambra resides in Buckingham with her husband Marcelo and 14 yrs old son, Rudy. She is a food editor with Local Living Magazine and Executive Director, CB Cares Educational Foundation.

Shereen Pavlides

Pavlides is an on-camera host for “Cook This! with Shereen”, Food Correspondent for The Burlington County Times, Bucks County Courier Times and The Intelligencer. She is also a recipe developer for National Food Companies, and contributing cookbook editor. This wife and mom of two is a professionally-trained chef and graduated with honors from The Institute of Culinary Education in NYC.

Barry Sexton

Philadelphia native, Chef Barry E. Sexton has successfully acquired over 30 years experience in the culinary arts. The Philadelphia Art Institute graduate always believed that great food is a combination of bold tastes, textures and color. Chef Sexton was classically trained for more than a decade under the tutelage of Master Chef Jean Pierre Tardy, who was the Executive Chef of Le Bec-Fin for seven years. Chef Barry worked closely with him keeping the creative process alive by using his imagination with the best and freshest ingredients available to create signature dishes at Jean Pierre’s French Restaurant in Newtown, Pa. Chef Sexton demonstrates his passion and love for cooking in every aspect. Throughout his career, he has worked in premiere restaurants and hotels in Philadelphia and Bucks County areas.

Volume 5 | Issue 3 Local Living

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Competing Chefs Amy’s Creative Cakes

Cake artist and instructor, Amy Recino, developed a passion for baking at an early age while alongside her mother in the kitchen. In 2004, she started teaching the art of cake DE decorating as a Wilton instructor. After 10 years of teaching Wilton, she now teaches for the Upper Dublin Parks and Recreation Program, Palisades Evening Program, and out of her own home. Amy has taught over 2,000 students, including girl scouts in the Quakertown and surrounding areas. In 2006 Amy’s Creative Cakes, a home based custom bakery, opened in Quakertown. Made from scratch specialties include: wedding and special occasion cakes, cupcakes, custom cookie favors, cookie trays, and homemade candy. Her cakes hold many awards in both design and flavor. To keep current with trends and further her skills, Amy attends classes with renowned sugar artists from around the world. For more information, visit www.amyscreativecakes.com or call 215-529-5763.

ORITE

AV FAN F SSERT

Ann’s Cake Pan

For my 4th birthday, my mother, Ann, made the most awesome choo-choo train cake, as she has always done for each of her 7 children. Her cakes were always so unbelievably delicious and creatively decorated. All the neighborhood kids began to tell their mothers, “For my birthday, I want an Ann Natter cake.” Word continued to spread until one day there was a call from the Four Seasons hotel manager. What followed next was an explosion of business from many prestigious hotels and country clubs in the Philadelphia area. Eventually, Ann’ s Cake Pan was born, and I soon discovered my own passion for cake decorating!

I have studied at the culinary Institute of America in New York. Over my 27 years as a professional decorator, my vast array of handmade royal icing flowers has awarded me 1st place in many competitions both nationally and locally. I’ve also become an instructor of confectionary arts for local schools and Girl and Boy Scout troops, and I enjoy judging various wedding cake competitions.

Ann’s children continue her legacy. My sister Lisa and I have been creators/designers of countless wedding and special occasion works of art. My brother, Bill the Baker, has continued to fine tune Ann’s unbelievably delicious third-generation recipes and has added his own New World twist with many innovative and mouthwatering flavors. Together as a family, we continue to exceed all customer expectations!

Brigg O’Doon Coffee House 239 Durham road, Ottsville, PA 18942 – Patrick Mullaney’s café and coffee-

house in Ottsville, Bucks County is well recognized for the soup, salads, sandwiches and signature coffees on the menu. But beyond the food and beverages they serve up, they receive accolades for the at-home coffee comfortable setting and welcoming ambiance that is a part of their signature brand as well. Patrick works with his family and team of wonderful baristas. As a small batch bakery, Patrick gets up between 1:00 and 2:00 am to bake the bread from scratch along with cookies and muffins. A full coffee bar with 25-30 different coffees, Brig O’Doon’s rotates eight – 10 different brews a day and features many different milks including raw milk in their beverages. You can also take home your favorite coffee beans from Finger Lakes Coffee Roasters including a perennial favorite, Jamaican Me Crazy.

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The owners believe in being good stewards in the community and use mostly local suppliers and farmers. The café coffeehouse is under the same roof as Kimberton Whole Foods, giving them access to farm fresh products to incorporate into the menu. Brig O’Doon makes their own hummus and guacamole, offers soups from Pennsylvania Soups & Seafood House in Doylestown and hand rolled, kettle-boiled and baked bagels from Vic’s in Bethlehem.

Carmel Kitchen Wine Bar

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Carmel Kitchen Wine Bar is a relaxed Mediterranean style Restaurant. We source local ingredients to create and craft the most unique, fresh and delicious food and cocktails. We offer over 30 wines by the glass, and you can customize the pour: 3, 6, or 9 ounces. Our menu changes seasonally, but Happy Hour is always Mon-Fri from 5-7pm. We are conveniently located in the Shops at Valley Square in Warrington. www.carmel-kitchen.com (215) 279-9607 1613 Main St Warrington, PA 18976

Local Living Volume 5 | Issue 3

Dish Catering

Dish Catering has been operating as a full service off site catering company since 2002. Dish is well known in this community as an approachable, competent & talented group. Created by Chef Michele Pulaski, Dish Catering is rated one of the best catering services in the region. Our staff consists of fully trained professionals: event coordinators, captains, chefs, sous chefs, servers and bartenders. We have a reputation for high quality, excellent service and menus that are delightfully varied to accommodate the many levels of taste and clientele we deal with on a day-to-day basis. See all we have to offer you on our website: gottahavedish.com. We are excited to announce that Dish is now available at The Lambertville House - Restaurant & Bar. Our menus feature small plates of mouth-watering cheese flights, and fine charcuterie, a variety of little pots of wine braised stews, mac & cheese, small organic salads, savory treats, and more. We also offer on-site catering and event planning. Visit: lambertvillehouse.com to learn more about our meeting and events spaces.

The Happy Mixer Gluten Free Bakery

As the old saying goes, necessity is often the mother of invention. It was just that necessity that inspired Timothy Mourer, owner, to put his culinary skills to use developing his new line of gluten-free goodies.

Mourer, a seasoned baker and business owner, was diagnosed as gluten intolerant in early 2009. At the time, the self-proclaimed sweet tooth owned a perennial “Best of Bucks” traditional bakery. After fourteen years in the industry, he could no longer consume his delicious baked goods.

When his cravings finally became too strong, Mourer sold his traditional bakery and set out to master gluten-free baking.

After a year of trial and error, his top-secret custom flour blend was finally perfected. His unique custom blend is now the basis for all of the goodies featured in his line. The Happy Mixer Gluten Free Bakery, which opened its doors in December of 2013, is quickly improving the lives of gluten-free children and adults in the Philadelphia area, and setting a higher standard for gluten-free baking.

Karlton Café

“Fresh, local, wholesome ingredients done right!” says Chef & Owner AJ Buehrer. Growing up on a produce farm and working in the restaurant business from a very young age, the Chef has the experience and knowledge to run this quaint restaurant. From vegetables and meat to cheese and other food items, the Karlton Café only offers real food. Although the main ingredient in every dish is love, the second main element is a fresh, wholesome product. Located in downtown Quakertown, the Karlton Café, once known as the Karlton Theatre, has a sufficient history as well. Open seven days a week serving breakfast and lunch and dinner Thursday, Friday and Saturday with the same passion for every meal. Every day there are six house made soups available (from scratch!). Vegetarian and gluten-free options are available as well. But, it doesn’t stop there! Catering, weddings, in-house parties, take out and more are available as well. So visit the Karlton Café and join Chef Buehrer for a fresh, real meal cooked with love!

The Lucky Cupcake Company

A small custom bakeshop located in Pipersville, The Lucky Cupcake opened its doors in spring 2010 and they’ve been excited at the community support for their shop. Everything is made from scratch, using only the best and freshest ingredients. They specialize in filled cupcakes and have a nice selection in their cases Tuesdays thru Sundays. Everything they make as a cupcake can be special ordered as a cake with just a few days’ notice. They make three sizes of cupcakes but serve the regular ones on a daily basis. They also make homemade cookies, muffins, crumb cakes and other delicious pastries. They offer fruit tarts, lemon meringue tarts and chocolate pecan tarts just to name a few. While they do not stock a wide variety on a daily basis, they can easily take orders to be filled the day they are needed, ensuring quality and freshness. If there is a special flavor that you are looking for and cannot find, The Lucky Cupcake is eager to try new recipes. They also make wonderful cupcake and regular style wedding cakes for your special day, offering a free cupcake tasting to brides and grooms who call for appointment. They offer seating in the shop so you may come in and enjoy a cupcake and a cup of coffee. They have “build your own” cupcake parties in the shop for children ages five and older, so be sure to check out their birthday parties page online for more information. Visit our new location in Peddlers Village, Route 202 & 263, Lahaska, PA. ste Top Ta T R DESSE

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Marsha Brown Creole Kitchen and Lounge

Marsha Brown is the owner of three Ruth’s Chris Steak Houses located in Center City, King of Prussia, and Garden City, NY. Her namesake restaurant, Marsha Brown Creole Restaurant, is in New Hope.

Marsha was born and raised in New Orleans. Since she was a little girl, she enjoyed cooking and appreciating Creole food. After moving to this area, her dream over the years was to bring New Orleans food to the Northeast Corridor. That desire culminated with the opening of Marsha Brown Creole Restaurant in New Hope in 2003. This restaurant continues to receive national acclaim with its authentic Creole food in a stunning atmosphere. The restaurant is housed in an 1874 Olde Stone Church on Main Street and serves all Marsha’s family recipes while growing up in New Orleans. “We had amazing cooks in my family, and there was always a competitive love to see what Grandmother, Sister, Brother, Aunt, Uncle or Cousin could cook up. The best gumbo, jambalaya or basic soul food… it was a great, delicious way to grow up around the dinner table,” comments Marsha. You can feel the spirit of the soul in Marsha Brown Creole Restaurant.

McCoole’s at the Historic Red Lion Inn

McCoole’s at the Historic Red Lion Inn is a lively venue in a beautifully restored Revolutionary war period tavern. Known for its upscale atmosphere for the working person’s wallet, the restaurant has evolved under chef Barry Riegel to showcase a diverse menu of American comfort foods with a twist, along with weekly, seasonal specials – all drawing from local farms for humanely raised, antibiotic and growth hormone free foods whenever possible. Chef Riegel is a Quakertown native, learning his craft at Paul Smith College in Lake Placid, New York, where he also worked for the Rockefeller family at their nearby estate while attending school. He was owner of the Brick Tavern Inn for over 20 years before moving on to consult area restaurants and become Executive Chef at McCoole’s. Diners can complement their meals with a specialty cocktail, a glass of wine from the monthly-featured vineyard or a draft from McCoole’s very own Red Lion Brewery.

Pasqualina’s Italian Market & Deli

Peter Lochetta is the owner of Pasqualina’s Italian Market and Deli in Blooming Glen. Peter made a lifelong dream come true when he partnered with his sister, Fran, to buy the market just a year and a half ago. The siblings grew up in a family who loves food, and although Peter has no formal training in the industry, his love for cooking has inspired him to create unique pasta meals, homemade sausage, roasted meats and traditional Italian desserts. The Market is filled with interesting gourmet items, olive oils and cheeses to tempt the appetite. Peter’s talents in the kitchen have established a loyal following for the food he serves on-site, catering for large scale parties and corporate events, and even for his monthly hands-on cooking classes held at the store. The Market was awarded the “Fan Favorite” at the Taste of the World competition in 2013, the Best of Bucks Mont for 2013 and 2014, and the 2015 What’s Happening Award. Peter is a graduate of Millersville University, served in the Army ROTC, and held executive level positions in the Technology Sector prior to Pasqualina’s. He resides in Doylestown with his wife Jennifer and two sons, Chris and Jamie.

Piccolo Trattoria

Just as family is the heart and soul of authentic cuisine, Fami is the heart and soul of Piccolo Trattoria. He serves his guests as if they were his own family; and Fami’s passion for fresh, homemade Italian fare, is the driving force behind both Piccolo Trattoria restaurants. In 2001, Fami opened his first Piccolo Trattoria in Newtown and in 2005 his second Piccolo Trattoria opened in Pennington. While his vision for Piccolo Trattoria continues to evolve, Fami’s passion remains focused on his devotion to his guests and the quality of his authentic Italian cuisine. Fami cannot run two successful restaurants without the efforts of his loyal staff. Piccolo Trattoria offers specialty, signature jumbo lump crab cakes, Old World Brooklyn Pizza, homemade pastas such as their must try gnocchi in a variety of sauces, bread baked fresh daily, freshly made mozzarella, homemade marinara sauce and specialty Bronzini dishes. Piccolo Trattoria is also known for Fami’s own signature house dressing, which is bottled and available to take home to enjoy. Piccolo Trattoria Catering also offers on and off premises catering for every occasion: Anniversaries, Bat/Bar Mitzvahs, Birthdays, Bridal & Baby Showers, Children’s Parties, Christenings, Communions, Confirmations, Corporate Events, Fundraisers, Funerals & Memorials, Graduations, Holiday Parties, Rehearsal Dinners, Retirement Parties and Weddings. Allow Piccolo Trattoria the honor of making your special occasion the event of a lifetime!

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Local Living Volume 5 | Issue 3

Quinoa Peruvian & Mexican Restaurant

Having relocated to the United States from Peru in 1992, the Egoavil and Anguino Family sought the opportunities their new home offered. Together they have successfully realized Entr their family dream of owning and operating two unique and amazing restaurants, Quinoa Peruvian & Mexican Restaurant in Doylestown and El Tule Mexican and Peruvian Restaurant.

Both restaurants were previously the home of other restaurants offering American and Mexican fare respectively.

The Egoavil and Anguino Family have infused the eatery with a vibe all its own. Quinoa & El-Tule’s PeruvianMexican-Latin fusion includes traditional Peruvian offerings as well as the addition of Mexican menu items. Peruvian food has been gaining momentum among foodies across the nation for its unique harmonious flavors and mindfully crafted dishes that are both delicious and healthy.

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The Red Cedar Grille & Cocktails

Our goal at Red Cedar Wedding and Events Catering is to guide you through the planning process with as much ease as possible. Sit down face-to-face with owner and chef, Theo Charitos, to create a customized menu for your event. With his attention to detail we will be sure to meet all of your specific needs. Whether it is a dinner party, wedding or corporate event, the experience of the Charitos family’s three generations of chefs and restaurateurs will create a memorable experience for you and your guests.

S&B Event Concepts and Catering

Born in New Jersey, Owner and Chef Sodiah grew up in Aurora, Colorado and found her way back to the East Coast. Her love for people pulled her away from an engineering career as hospitality is where she belongs and chooses to stay! Her passion for cooking developed in the kitchen with her mother and sisters.

Being the youngest she wasn’t able to do much so she watched them prepare meals. Every Sunday the family would get together, all the girls in the kitchen, husbands in the living room. There she would sit and see the love that was poured into every dish. As she grew older she learned how to put that same love into meals for her husband, two children and friends. Picking up a few tricks along the way and utilizing her main ingredient, LOVE, Sodiah was able to hone her skills. It worked! S&B Event Concepts and Catering was formed. Now serving the tri-state area for the past seven years, her complete staff has over twenty five years of experience. There are no limits to what S&B can do for you… Weddings, Anniversaries, Showers, Soirees, Corporate Galas and Meetings, Tea Parties, Barbeques, Man Cave Events and Themes too.

Every Event Deserves to be Successful & Beautiful!

Shelby’s Sweet Things

It was the summer of 1979 when owner, Richele Brisbon, made her first wedding cake. Ever since, she has known that her passion for baking would someday be her business. When Richele graduated from the JNA Institute of Culinary Arts in Philadelphia in 2006, she started planning her business. Today Shelby’s Sweet Things, although known for her many delicious varieties of pound cake, provides all types of dessert items to both individuals and specialty shops, such as the Craft Boutique at Moyer Farmhouse, Bergey’s Lincoln, and Doylestown Country Club. In 2005, her sour cream apple won 3rd at the Sickles Market in New Jersey and again as “Fan Favorite” at the 2014 Taste of the World competition at Pearl S. Buck International. Shelby’s Sweet Things provides custom wedding cakes and specialty cakes for any occasion, and also specializes in custom baking for individual requests including: vegan, gluten-free, diabetic or allergies to specific foods.

Zoto’s Diner

Zoto’s Family Restaurant, a landmark on Route 309 in Line Lexington, has been family owned and operated since 1973. Steve and Nick Zoto had the diner built in New Jersey by the Fodero Dining Car Company.

It was transported to Pennsylvania by truck in six pieces.

In 1983, the Zoto family hired John Karistinos as chef. He is still making the same delicious recipes over thirgy years later! John, also known as Yanni, brought with him some classic recipes, such as our famous Summer Gazpacho Soup and the popular Scallops a la Yanni.

The Diner was not always so large. In the late 80’s, they added a dining room and a banquet room. The seating capacity increased from 150 to 250 people. In the early 90’s, Zoto’s Diner was one of the first restaurants to go “smoke-free.”

In 2002, Nick retired and Steve’s wife, JoAnne, became his partner. Steve has served on the Board of Directors for the Delaware Valley Purchasing Group for 10 years. For the past six years, their daughter, Nikki, has been the General Manager.

Zoto’s Family Restaurant truly is a family establishment.

Volume 5 | Issue 3 Local Living

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cravings & crumbs

Locavore Living

By Sara Savini

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Local Living Volume 5 | Issue 3

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very time I hear the word locavore I think of dinosaurs. I can’t really explain it. There’s just something about the term that brings to mind a pack of Velociraptors roaming around a farmers market. Maybe it’s the crowds? Anyway...

For those of you not overly familiar with Oxford American Dictionary’s 2007 Word of the Year, “locavore” was coined back in 2005 by a pair of sustainable food system advocates, Jessica Prentice and Sage Van Wing. As the Oxford University Press tells it, the word was born out of a fusion of the Latin words for place “locus” and to devour “vorare” (Again, dinosaurs...anyone?). It’s become the go to identifier for those looking to keep their food origins close to home.

With summer just on the horizon, there is no better time to go locavore. The easiest way to start? Grab your biggest reusable bags, put the kids in the car, and head on out to your local farmers market. Don’t know where the closest one is? Begin your search using www.localharvest.org or www.usdalocalfooddirectories.gov.

Farmers markets have a liberal take on local. For the most part, your vendors will be from the next county over, but some farmers travel hundreds of miles to participate in the more popular venues. Either way, your purchases will be supporting relatively local agriculture. If you have a “Producers only” farmers market near you, you can rest assured knowing that the food is coming directly from the farmer; no middlemen here.

Short of stopping at the farm itself, it’s as farm to table as you get. Here, fruits and veggies are typically riper (shorter transit time means the farmers don’t have to harvest too early), less processed, and more organic than what you’d find in stores. More organic, you say...how can that be? Keep in mind that organic produce, can be a bit “less” organic depending on handling procedures by the supplier. None of those problems here! The handling procedure is picked, packaged, and brought directly by the grower to their stand.

Let’s talk about organics for a minute. In stores, while we may be purchasing items that are labeled organic, unless it’s USDA certified 100% organic it may only be kind of organic. Anything less is not guaranteed to be free of GMOs, pesticides, radiation and other unsavory exposures. Farmers markets also have to oblige these USDA standards. If you’re looking for organic produce, shop at vendors that display their USDA certified organic status. If you don’t see a certificate, you can always ask. Yet another perk of farmers market shopping- you can talk to the grower! Ask them about their crops, what’s had a good season, what hasn’t, or even what they recommend you buy.

It’s worth noting that quality of the produce is often reflected in the price. Seasonal foods are riper and typically at the peak of their nutritional content, grown locally they have the smallest carbon footprint in preparation, and often times (though not always) are the most economical. The down side to this is if pineapples don’t grow where you live

(hello, tri-state area), you’re not going to get pineapples. You also may find that the winters in the Northeast limit what’s available in the frigid months. Eating what’s in season locally is truly what being a locavore is all about. But don’t worry… you can always go to the grocery store to get that pineapple.

That’s not to say you won’t find plenty of diversity at your local farmers market, heirlooms will likely be present in abundance. Unusual colors, shapes, and varieties often times are far more prevalent then they would be at your local grocer, as farmers know these yummy novelties will sell. This is a GREAT moment to introduce your kids to new foods. Hand in hand, watch what catches their eye! Allow them to shop along with you (to talk to the farmers or pay for the food they select, if the timing is right!) and the farmers market becomes a classroom unto itself. It is a fantastic way to begin a journey with your child into the kitchen. You can bring home your bounty and prepare wonderful dishes as a family.

Even if you are one with no plans to actually cook, there’s typically plenty of prepared food available to you. Baked and canned goods, flowers, honey, cheeses, meats, teas, soaps, and even wine from local vineyards can be fun farmers market finds. In more recent years, with the food truck craze in full swing, you can often find owners present and “truckless” at stands full of their cupcakes, gelato or other prepared goods. Bear in mind, these items aren’t necessarily any healthier than their store bought counter parts. So just don’t eat all 10 of the chocolate croissants you bought while you’re perusing the other goods, mmkay?

Rows of deliciousness aside, my favorite part of the locavore-shops-farmers market experience has to be the sense of community. There is a feeling of yesteryear and nostalgia in the whole experience. A subtle, primordial hum of connectedness in our otherwise virtually connected world that transcends running out to the store for some milk. People make eye contact and say hello. Conversation happens. Sometimes there is music and laughter. It’s a wonderful way to start a Saturday morning. So go out and enjoy the sunshine, newly inspired locavores, and watch out for dinosaurs.

Sara is a freelance writer, culinary adventurer, and renaissance mom. She lives in Chester County with too many kitchen gadgets, her overly ambitious container garden, her husband Chris, and their two young sons (the Incredible Hulk and the Flash).

Volume 5 | Issue 3 Local Living

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Cajun Shrimp Bloody Marys Ingredients: Garnish: 12 chilled jumbo shrimp with tail, deveined 6 tsp Chef Lenny’s® Cajun Style Seasoning 1 tbsp olive oil

Cocktail: 32 oz. tomato juice 2 tsp Chef Lenny’s® Cajun Style Seasoning 2 tbsp Kelchner’s® Horseradish 1 juice of lemon pinch of lemon zest ½ juice of lime pinch of lime zest pinch of salt and pepper 8 oz Vodka

Directions:

Garnish: Mix olive oil with 1 tsp cajun seasoning, set aside.

Bring 4 cups of water to boil, add 2 tsp cajun seasoning and leftover whole lemon (after saving the juice and zest for cocktail). Cook shrimp for 3 minutes, drain, coat with olive oil mixture, then chill. Save 3 tsp cajun seasoning to rim martini glass.

Cocktail: Blend the rest of the ingredients in a pitcher and chill. When ready to serve, rim glass with cajun seasoning, pour liquid mixture, and garnish with two shrimp. Serve chilled and enjoy!

Yield: 6 servings

Courtesy of Chef Lenny, Soul Mate Spices, LLS

Look for us in your grocer’s seafood section!

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Local Living Volume 5 | Issue 3

www.kelchnershorseradish.com

Aroi Thai Bistro Authentic Thai food in a traditional Thai house atmosphere. Experience flavor honed by generations of past Masters when you enjoy Aroi.

727 Second Street Pike • Southampton, PA 215.322.8889 www.aroithaipa.com Open daily for lunch and dinner

Mt. Fuji Japanese Sushi & Steakhouse 459 Second Street Pike • Southampton, PA • 215.396.8985 43 Summit Square • Newtown/Langhorne, PA • 215.860.6888 Ardmore Plaza • 36 Greenfield Ave. • Ardmore, PA • 610.658.9888 Reservations Welcome • Gift Cards Available Join Our VIP Program Today!

Lunch Mon. - Fri. 11:00am to 3:00pm Dinner Mon. - Thurs. 4:30pm - 10:00pm Fri. 4:30pm - 11:00pm Sat. 2:30pm - 11pm Volume 5 | Issue 3 Local Living 27 Sun. 2:30pm - 9:30pm

Summer Grilling The summer is made for grilling, and lots of it. We can finally get excited about sinking into grilling season. By that we mean eating every possible meal off the grill. We’re not talking about eating hamburgers and hot dogs all summer long — though those are great too — but bringing just about every dish we make inside the kitchen to the great outdoors. In case you didn’t know, you can make almost anything on the grill. Salads taste way better when grilled first. Steaks, lamb chops and fish make so much more sense on the grill. And desserts get a little more interesting when charred. If you don’t own a grill, now just might be the right time to invest.

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Local Living Volume 5 | Issue 3

Tex-Mex Frank Steak and Vegetables It’s easy and tasty and even better if you let it marinate for several days!

Ingredients 1/2 cup bottled chipotle salsa 2 tablespoons fresh lime juice 4 (1/4-inch-thick) slices red onion 2 garlic cloves, minced 1 red bell pepper, quartered and seeded 1 yellow bell pepper, quartered and seeded 1 (1-pound) flank steak, trimmed Cooking spray 8 (7-inch) flour tortillas 1/4 cup bottled chipotle salsa 2 tablespoons minced fresh cilantro Preparation Combine first 7 ingredients in a large zip-top plastic bag.

Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.

Remove the steak and vegetables from bag; discard marinade.

Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half.

Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up.

Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately.

Grilled Corn on the Cob with Roasted Jalapeño Butter Wake up the typical butter topping to corn on the cob with a kick of jalapeño flavor butter! It’s easy and so delicious!

A summertime favorite for your family and friends!

Ingredients 1 jalapeño pepper Cooking spray 7 teaspoons unsalted butter, softened 1 teaspoon grated lime rind 2 teaspoons honey 1/4 teaspoon salt 6 ears shucked corn Preparation Preheat grill to medium-high heat.

Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

Place jalapeño in a small paper bag, and fold tightly to seal.

Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes.

Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

Volume 5 | Issue 3 Local Living

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Swordfish with Mango Salsa We guarantee that after tasting one bite of this summery dish, you’ll want to head right back to the kitchen and make another batch of the tropical salsa.

Ingredients 2 cups plum tomatoes, seeded and diced 1 1/2 cups diced peeled ripe mango 1/2 cup diced onion 1/2 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon cider vinegar 1 teaspoon sugar 1 teaspoon salt, divided 1 teaspoon black pepper, divided 2 cloves garlic, minced 4 (6-ounce) swordfish fillets Preparation Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub swordfish with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

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Local Living Volume 5 | Issue 3

Grilled Stuffed Portobello Mushrooms You can pair this as a yummy side dish though it could work as a main course, too.

Ingredients 2/3 cup chopped plum tomato 1/4 cup (1 ounce) shredded part-skim mozzarella cheese 1 teaspoon olive oil, divided 1 cup cooked spinach leaves 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary 1/8 teaspoon coarsely ground black pepper 1 garlic clove, crushed 4 (5-inch) portabello mushroom caps 2 tablespoons fresh lemon juice 2 teaspoons low-sodium soy sauce Cooking spray 2 teaspoons minced fresh parsley Preparation Combine the tomato, spinach and cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Volume 5 | Issue 3 Local Living

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Largest Imported Balsamic Vinegar & Olive Oil selection in the Area.

come and savor our daily pasta tastings our espresso bar is a wonderful place to enjoy italian coffee with a biscotti.

It will bring back memories! #1 and #2 Peddler’s Village, Lahaska, PA 18931

Come get to know us!

Traditional Italian Specialties Imported Olive Oils, Vinegars & More Full Service Deli Prepared Meals – Homemade Soups Order your Holiday Gift Baskets & Catering Now!

1259 Souderton Rd. (Rt 113) Blooming Glen, Pa 18911 (215) 453-5941 www.pasqualinas.biz

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Local Living Volume 5 | Issue 3

www.cAsAcAsALe.com

215-794-1474

What’s So sweet

About Cutting Out Sugar?

By Erika Ringwald

I

hear complaints from clients about “crashing” midday or “needing something sweet”. When I suggest a piece of fruit to satisfy their sweet cravings, they look at me like I have seven heads. The problem with fruit not satisfying a craving is that we are so used to our foods being very sweet. Added sugar is everywhere. Artificial sweeteners are present too, and they are much sweeter than traditional sweeteners. Since we have become used to the very sweet flavor, when we eat a food without added sugar it doesn’t taste good to us.

It’s not news that we shouldn’t be eating too much sugar.

Decreasing the amount we consume daily seems like fruitless task (excuse the pun). Will it really make a difference?

Are you really taking in copious amounts of added sugar?

Well, yes, it will make a difference. Added sugars are related to obesity, type 2 diabetes, and heart disease. Current research is evaluating added sugars’ link to chronic inflammation and other diseases as well. You need to take a look at your nutritional lifestyle to see what amounts of sugars you are taking in.

To clarify, added sugars are any sugars that were not in a food as it grew. So, if you are eating a processed food product, most of the sugar in there is probably added. Take a look at your bread, tomato sauce and granola bars, for example.

It doesn’t matter if the sugar is a “natural” source. Fruit juice concentrates and cane sugar, they’re natural and added sugars in our diet. Do not worry about the sugar that comes naturally in fruits and vegetables. You get so many great things from them, such as vitamins and antioxidants. These

nutrients are wrapped up in a package that is helpful to our bodies.

Our body needs consistent levels of blood sugar, but it will make it from our foods. Therefore you do not need to eat any added sugars. To help regulate your sugar intake, start by taking a look at the sugar amount listed on the nutrition facts label from the foods that you are eating. Try to keep this number as low as possible. For reference, the upper limit of added sugar for a woman is 6 tsp, which equals 24g. (The average American is taking in 88g!) Read through the ingredient list. Ingredients are listed from most to least.

Food companies are adding multiple sources of sugars to have them fall lower on the list. Check out all the sources.

Choose foods as close to their natural state as often as possible. They will provide a more even energy level and satisfied feeling. After removing a lot of the added sugars I bet you will start feeling better.

Erika Ringwald is a Registered Dietitian with Erika Ringwald Nutrition. She focuses on bridging the gaps between nutrition information and making it work within your lifestyle. Erika can be reached at erika@erikaringwaldnutrition.com.

Volume 5 | Issue 3 Local Living

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education

Making the First Steps Toward Independence

What Parents And Children Can Learn From Picking A Summer Program

By Drew Giorgi

W

ith a dreadfully brutal winter behind us, families everywhere are enjoying the scent of freshly cut grass while confronting something that has been missing from their children’s lives since they reported to school in September: the specter of unstructured time.

While marketers like to portray the summer as a time of leisure, parents and children know that this time can be filled with meaningful activities that can further beloved hobbies, increase skills in a favorite sport, or develop the intellectual side of the mind. Increasingly summer is becoming the time of the year where children can experiment with different interests, go on an adventure that will take them to a faraway place or try to earn college credit in an intended major as to make themselves more competitive when it comes to the college selection process. Summer programs offer all kinds of experiences, but families must choose wisely and do research before committing to something that looks good in a brochure or on a website.

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The first step is to find out what your child wants to do: Is it time to experience the great outdoors, strive against a higher level of competition in a particular sport, or learn how to program your first computer game? Are you looking for college credit in a subject of interest or seeking out an authentic experience that will push you to your very limits?

Perhaps you want to explore a new culture, immerse yourself in a new language. Summer programs across the country give kids the opportunities to do all this and more. After establishing what the child wants to pursue, parents have to do their research.

The Basics: Doing the Research

While many experts will tell you that age 12 is a good time to try overnight camps, many parents I spoke to say it really depended upon the child. Some children are ready earlier than others, and there are overnight camps that will accept campers as young as age seven. Another added benefit of overnight camps—whether they are one week, three

weeks, or six weeks long—is that they do encourage more independence, forcing the child to encounter a new environment on their own and adapt. As a parent, if you do the proper research, you can take solace in knowing they are in a safe environment with a structured set of activities. This is also a challenge for parents, since they undergo their own separation anxiety.

For parents, selecting a summer camp can also serve as good practice for assisting your child in choosing a college or an internship program. Recently, colleges have come under fire in the press for not doing much more than handing out information packets or blindly granting aid to students attending programs the schools themselves know little about. But what should parents ask when they are doing research?

The Internet is a good place to start since transparency will be the first sign you are looking at a program proud of its offerings and confident in its staff. Beyond reading websites and comments posted by past attendees, ask a lot of questions both of the institution and fellow parents and children, if possible. Get an idea of the flow of a typical day. When you are looking at a schedule of activities, try to see beyond the activity listings and look for creativity, the secret sauce that keeps campers engaged and happy.

Learn as much as you can about the administrators and counselors running the program; make sure they have certifications and their background checks are up to date (Pennsylvania just enacted Act 153 on this issue, requiring background checks every three years). If you are going to an accredited institution that awards academic credit for college, find out what needs to be done to access the transcript in the future.

If your child has special needs, find out how the counselors make accommodations. Something as simple as food services can be important if your child has special dietary needs that can’t be met. Ask what procedures will be followed should an accident occur. The advantage is you can learn not only the steps, but learn about some of the people who will be called on to assist in case of an emergency—the nurses on staff, the hospital that might be used, and how and when you will be contacted as a parent.

Perhaps the best advice came from Jeremiah Thomas, Director of Camp Curiosity in Doylestown, Pa.: “Find out how long the staff have been there. A place with low turnover and a dedicated staff is a place where you want your child to be.” Camp Curiosity has a number of staff members who have been dedicated to the organization for more than 25 years and has campers who are the grandchildren of campers from decades ago.

Looking locally: Great for any age range, particularly ages 2-10

For ages 2-10, local programs that feature a lot supervision and easy access are a wise choice, especially for families trying a program for the first time. Independence starts to develop in an environment that is not as rigorous as school Volume 5 | Issue 3 Local Living

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and parents maintain direct daily contact; some camps even offer connections to live webcams so anxious parents can check-in on their children whenever they want. Many local programs offer a wide variety of experiences and diverse activities. The Central Bucks YMCA offers pre-K learning programs, sports camps and recreationally-based camps. The Y programs are a good place to start since there are chapters across the country and the organization itself boasts a 130year history of creating camp experiences made up of the most important things families look for: a safe environment where campers can explore personal interests, experience the creativity and health benefits of being part of a community with a strong identity, and make friends and lifelong memories.

By far one of the most creative local programs I had the pleasure of touring, is Camp Curiosity. The program has a fifty-year history and was founded on a three-acre site by Ellen Thomas, a Central Bucks school teacher who recognized a need in the area for early childhood education and daycare opportunities. In addition to providing education programs, sports programs, and standard camp activities, the now 55-acre facility also offers music, science, leather working, photography, fitness camps, a fine arts program, an equestrian program, and even fishing instruction in their own lake. Director Jeremiah Thomas was very forthcoming: “If you have an interest that we do not provide a program for, we will recommend someone to you if we can.” Thomas also pointed out that Camp Curiosity values flexibility and that programs constantly change so as to not become stale. Whether it is the activity, the setting, or the counselor/expert leading the activity, something will change to keep the children persistently engaged.

If your child is looking for something sports-specific, check out what area school districts offer. In Bucks County, for example, the Central Bucks West Basketball Camp run

by Coach Adam Sherman, accepts basketball players of all ability levels. “We have casual players as well as serious high school players looking to compete in college,” Coach Sherman states. The program provides three different start dates each summer for players to work on their skills. The flexibility of the program allows children to pursue other activities during the summer or go back for another session to hone their skills and compete against a different set of peers. Sherman explained that the camp environment offers them opportunities to not only compete, but also to improve their interpersonal skills and adapt to different coaching styles. This is important for players looking beyond playing for their familiar high school coach. Strong high school players also coach the younger kids, learning and refining their skills as they teach younger players.

To vary things, many local camps now outsource activities to certified experts, some take field trips, and others have connections to other camps. It is important to ask as a camp could offer a lot more than might be apparent at first glance.

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Overnight Camps and Special Interest Programs

Summer program offerings get more interesting and more complex as children head into their middle and high school years. As a general rule, you will find programs at nearly every higher education institution, so check your local programs first. Since there are simply too many programs to provide a comprehensive list, here are some examples of what is available.

Education Unlimited (www.educationunlimited.com) offers academic summer camps and pre-college summer programs for children who are in grades four through twelve. The sites include UC Berkeley, Stanford, Tufts, MIT, Yale and Brown just to name a few with programs in computers, video production, creative writing, acting, science for girls, and public speaking as well as a variety of college preparation programs.

New York University offers a rich series of music and performing arts camps at its Steinhardt School of Culture, Education and Human Development (www.steinhardt.nyu. edu/music/summer). The school offers jazz improvisation, film scoring, string quartet performance, and my personal favorite: Looking for Shakespeare. It is an educational theatre program for budding high school thespians. In just four weeks, the players, ranging in age from 13 to 18, work with a director, production team, and graduate assistants to put on a performance of a Shakespeare play at NYU’s campus. Perhaps even better known is NYU’s Tisch School of the Arts (www.specialprograms.tisch.nyu.edu/ page/hsStudents.html), which offers summer programs in drama, dramatic writing, recorded music, filmmaking, game design, interactive telecommunications, and photography and imaging.

For the high school student whose heart is set on the Ivy League, Columbia University offers high school students the opportunity to live and study on its campus in two threeweek sessions. Columbia’s program (www.ce.columbia.edu/ high-school/nyc) offers an extensive curriculum derived from the University’s official curriculum. Subjects include engineering, mathematics, law, science, art, cinema studies and filmmaking, and business along with a host of extracurricular activities that allow students to learn a lot about New York.

Across town, for high school students age 16 and up, Parsons offers a series of summer programs and pre-college programs (www.newschool.edu/parsons/summer-programs/) centered on design, art, architecture and fashion.

There are also some incredible science programs not connected to higher education centers. Both the Kennedy Space Center and the Johnson Space Center offer day camps (www. nasa.gov). The US Space and Rocket Center (www.spacecamp.com) in Huntsville, Alabama, offers Space Camp, Aviation Challenge Camp, and Robotics Camp. They offer both day camps and overnight camps that emphasize STEM (Science, Technology, Engineering, and Mathematics) educational activities in a fun and creative manner. Campers get to build robots, train as fighter pilots, and experience simulated Space Shuttle flights. Having served over 600,000 campers, some of the program’s alumni have gone on to work

for NASA and the European Space Agency as scientists and astronauts.

Have a budding classical musician in your home? Bryn Mawr College is the site of the Philadelphia International Music Festival (www.philadelphiamusicfestival.org), which offers two-week summer programs for children as well as college students and young professionals looking to hone their musicianship with members of the Philadelphia Orchestra.

Alternately, young rock and jazz guitarists should take a look at Guitar Workshop Plus. Based in Canada, they offer a week-long program in San Diego as well as multiple sessions in Ontario and Vancouver. Their master artists include many big names like Joe Satriani, Steve Vai, John Scofield, Paul Gilbert, and Mike Stern.

The bookworm also doesn’t have to allow the summer to dictate beach-reading only, the Great Books Summer program (www.greatbookssummer.com) has proved to be exceptionally inspiring to students I’ve had the pleasure to teach in the past year. With locations at Amherst College, Stanford University, and the University of Oxford, this is the perfect program for the young book lover to indulge in their reading passion and connect with others who have a deep appreciation for the printed word. “It was a wonderful program filled with people who loved books, just like me,” Laura Waters said, a senior at New Hope-Solebury High School and a creative writing winner at this year’s Gleaner competition run by Delaware Valley University.

Rather than go to a specific program, your child may desire to experience life abroad, the American Scandinavian Student Exchange program (ASSE) may have just the ticket. ASSE offers exchange programs in over thirty countries with four-week and six-week summer programs that offer children the opportunity not just to see another country, but live like a native by joining a host family.

The search for the right summer program is the first in a series of many important parent-child decisions that will be made in the future including choosing a college, deciding on an internship and embracing a study abroad program, all of which are part of the modern college student’s education. Another positive aspect to the special interest summer programs is that the shorter duration of one to three weeks allow children the opportunity to try more than one program while also having time to go on the family vacation or enjoy some down time before school starts again in the fall.

Drew Giorgi is a teacher of English at New Hope-Solebury High School. He is a graduate of LaSalle University and holds master’s degrees from The College of New Jersey and St. Joesph’s University in English and Educational Technology. He is a Fellow of the Pennsylvania Writing and Literature Project, a Keystone Technologist, and author of Blues for Beginners (an instructional music book), and many articles on Media Ecology.

Volume 5 | Issue 3 Local Living

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Local Living Volume 5 | Issue 3

FINANCE

Estimating Your Retirement Income Needs

by Rosemary Caligiuri, CASL®, RICP® President of Harvest Group Financial Services

Y

ou know how important it is to plan for your retirement, but where do you begin? One of your first steps should be to estimate how much income you’ll need to fund your retirement. That’s not as easy as it sounds, because retirement planning is not an exact science. Your specific needs depend on your goals and many other factors.

Use your current income as a starting point

It’s common to discuss desired annual retirement income as a percentage of your current income. Depending on who you’re talking to, that percentage could be anywhere from 60 to 90 percent, or even more. The appeal of this approach lies in its simplicity, and the fact that there’s a fairly commonsense analysis underlying it: Your current income sustains your present lifestyle, so taking that income and reducing it by a specific percentage to reflect the fact that there will be certain expenses you’ll no longer be liable for (e.g., payroll taxes) will, theoretically, allow you to sustain your current lifestyle.

The problem with this approach is that it doesn’t account for your specific situation. If you intend to travel extensively in retirement, for example, you might easily need 100 percent (or more) of your current income to get by. It’s fine to use a percentage of your current income as a benchmark, but it’s worth going through all of your current expenses in detail, and really thinking about how they will change over time as you transition into retirement.

Project your retirement expenses

Your annual income during retirement should be enough (or more than enough) to meet your retirement expenses.

That’s why estimating those expenses is a big piece of the retirement planning puzzle. But you may have a hard time identifying all of your expenses and projecting how much you’ll be spending in each area, especially if retirement is still far off.

Don’t forget that the cost of living will go up over time.

The average annual rate of inflation over the past 20 years has been approximately 2.5 percent. (Source: Consumer price index (CPI-U) data published by the U.S. Department of Labor, 2013.)

Decide when you’ll retire

To determine your total retirement needs, you also have to estimate how long you’ll be retired. Why? The longer your retirement, the more years of income you’ll need to fund it.

The length of your retirement will depend partly on when you plan to retire. For example, you may see yourself retiring at 50. Maybe a booming stock market or a generous early retirement package will make that possible. Although it’s great to have the flexibility to choose when you’ll retire, it’s important to remember that retiring at 50 will end up costing you a lot more than retiring at 65.

Estimate your life expectancy

Another important factor is your lifespan. We all hope to live to an old age, but a longer life means that you’ll have even more years of retirement to fund. You may run the risk of outliving your savings and other income sources. To guard against that risk, use government statistics, life insurance tables, or a life expectancy calculator to give a reasonable estimate of how long you’ll live.

Identify your sources of retirement income

Once you have an idea of your retirement income needs, your next step is to assess how prepared you are to meet those needs. What sources of retirement income will be available to you? Your employer may offer a traditional pension that will pay you monthly benefits. In addition, you can likely count on Social Security to provide a portion of your retirement income. To get an estimate of your Social Security benefits, visit the Social Security Administration website (www.ssa.gov). Other retirement income may include a 401(k) or other retirement plan, IRAs, annuities, and other investments. The amount of income you receive from those sources will depend on the amount you invest, the rate of investment return, and other factors.

Make up any income shortfall

If you’re lucky, your expected income sources will be more than enough to fund even a lengthy retirement. But what if it looks like you’ll come up short? Don’t panic - there are probably steps that you can take to bridge the gap. A financial professional can help you figure out the best ways to do that.

Securities and advisory services are offered through Centaurus Financial, Inc., Member FINRA and SIPC, a Registered Investment Advisor. Supervisory Branch: 3902 State Street, Suite 101, Santa Barbara,, CA 93105, 1.888.569.1982. Harvest Group Financial Services and Centaurus Financial are not affiliated.

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Food For Thought About Year-Round School

by Don Williamson

T

here are plenty of reasons for adopting a system of year-round schools, but being hungry shouldn’t be one of them.

The concept of summer school closings is based on a time when most folks were farmers and children were needed to help harvest crops. It was an economic necessity to have as many able hands as possible to get food out of the ground before it rotted. It was a matter of survival.

But that is no longer a valid reason for closing schools for three months in the summer. The realities of earning a living in the ‘90s often conflict with such extended vacations. It can be an extreme hardship for working parents - especially single parents - to arrange adequate day care for young children when school is out.

Poor families face real problems paying for quality summer day care and children sometimes are left in less-than-desirable situations with friends or relatives. Many youngsters are even left at home with the television on and frequent phone calls from a working parent who has no options.

It is a significant problem that becomes readily apparent when schools have a holiday that most businesses do not observe. On Columbus Day or Flag Day, many parents wind up taking a sick day, because they have no alternatives for

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child care.

That is not to imply that schools should be open yearround merely for teachers to provide day care. It’s just an example of how a system developed because of the way we once worked is no longer viable.

The only good reason for summer vacation is that teachers need it. Knowing what educators face in classrooms on a daily basis is a significant argument for continuation of the present system.

Teachers get much-needed down time, a chance to reconnect with their families or time to take college classes required for continued employment, career development or upgrading skills.

But even teachers express concern about the lack of educational progress during summer layoffs. Teachers often note that much of the first half of each school year is spent reviewing things taught the previous year. Much of the review is necessary to combat summers when young brains may be fed a steady diet of cartoons and sitcoms.

But a summer diet of another kind is generating serious concern among parents and child advocates. It is a problem that can’t wait for the schedule adjustments and attitude shifts necessary to make year-round schools acceptable to the general public.

The Community Childhood Hunger Project estimates there are five million hungry children nationally who are hungry or at risk of hunger. The shift to year-round schools is coming, but until then or until there is no longer a need for subsidized meal programs, potential sponsors should start picking up the phone.

Some children don’t eat when school cafeterias close.

In 1992, 12.5 million children received free or reducedprice lunches and breakfasts while at school. Studies have shown that children from low-income families receive from one-third to one half of their daily nutrients from the National School Lunch Program.

It is logical to ask what happens to those children and their nutritional needs for three months in the summer. It doesn’t seem reasonable that parents who can’t, won’t or don’t know how to provide adequate meals for their children for three-fourths of the year suddenly get it together in June, July and August.

It is not unusual in some areas to see children knocking on neighbors’ doors asking for food or to hear neighborhood people talking about feeding children who have not been adequately fed at home.

That is why Congress created the Summer Food Service Program for Children in 1968. The U.S. Department of Agriculture program provides funds for eligible sponsoring organizations to serve nutritious meals to children 18 and under in needy areas when school is closed.

Eligible sponsoring organizations include public and private nonprofit school food authorities; units of local, municipal, county, tribal or state government; residential camps or National Youth Sports Programs, and certain private nonprofit organizations like churches, YMCAs, YWCAs and Boys and Girls Clubs.

The Community Childhood Hunger Project estimates there are five million hungry children nationally who are hungry or at risk of hunger. The shift to year-round schools is coming, but until then or until there is no longer a need for subsidized meal programs, potential sponsors should start picking up the phone.

{{ Summer Food Service Program

Established in 1975, the Summer Food Service Program (SFSP) provides free meals to children from low income families so they may receive the same high quality nutrition during school vacations that they get in school cafeterias during the school year.

Continued nutrition helps children return to school after summer ready to learn.

It is easier than ever to start the Summer Food Service Program in your community and to make a difference in children’s lives.

The need for good nutrition is crucial for children to have safe and productive summers. You can make the summer a nutritious and healthy experience for the children in your community with the Summer Food Service Program. www.education.state.pa.us/sfsp If you are interested in helping to ensure that children in your community have access to SFSP meals, please contact our office.

Phone: 1-800-331-0129 Email: RA-SFSP@pa.gov

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Craft Beer, New Jersey Wines & International Film Set Up for Summer 2015 on Long Beach Island Redefining beach culture with special events, May 30 for Hop Sauce Festival, Pour into Summer Wine Weekend June 6-7 and Lighthouse International Film Festival June 4-7

T

he Southern Ocean County Chamber of Commerce is proud sponsor of three events that will help heat up summer before it officially starts. Bringing unique opportunities to the Long Beach Island Region, while celebrating the art of being at the heart of the shore blends perfectly when planning out the summer getaway calendar. If you are an enthusiast of craft beer, hot sauce tasting, and live music then year two of the Hop Sauce Festival (happening Saturday, May 30) is the way to go. For a playlist of past performers, upcoming bands, and food and beer purveyors go to: www.hopsaucefest.com/ Tickets are sold in person at Spice It Up in Bay Village Beach Haven, online at jettylife.com, or at the gate at 9th and Taylor Avenue Ball field in Beach Haven (aka Panzone Park Chowderfest Field).

Children 12 & under are free, $10 General Admission or $40 for Beer Sampling Bracelet. (Valid ID Required for sampling) Event runs 11am to 7pm, with a portion of the proceeds benefiting the Jetty Rock Foundation.

On Thursday June 4, the Lighthouse International Film Festival is back for its 7th year bringing independent films, filmmakers and those who enjoy them for this four day event. Loaded with screenings, talkbacks, and after parties, this nonprofit organization fills the schedule with almost every genre. Spend the weekend at the movies, soak in LBI ambiance and vote for your favorites, before awards are handed out at the closing ceremony on Sunday, June 7. Buy tickets for individual screenings or go for an All Access Pass to cover June 4-7 events. Ticket and festival information is

available at www.lighthousefilmfestival.org. Joining the film festival this weekend, is the 4th Annual Pour into Summer Wine Festival taking place at the Taylor Ave Ball field in Beach Haven June 6-7. NJ Wineries will provide samples as well as selling over 200 varietals by bottle or case. Featured wineries include: DiMatteo Vineyard, Tomasello Winery, Auburn Road Vineyards, Coda Rossa Winery, Plagido’s Winery, Wagonhouse Winery, Renault Winery, Cedarvale Winery, Amalthea Cellars and others. Gourmet specialties from local restaurants paired with live music provides a refreshing afternoon.

For event hours and advance ticket sales go to www. newjerseywineevents.com or www.visitLBIregion.com For a full calendar of summer events and activities, go to www.visitLBIregion.com, call 609 494 7211 or stop into visitor center at 265 W 9th Street Ship Bottom. Follow us on facebook as Southern Ocean County Chamber of Commerce and on Twitter @VisitLbi. Pick up the 2015 LBI Region Escape Guide at NJ Welcome Centers, Southern Ocean Visitor Center, Vacation Rental packets or online through chamber website.

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Volume 5 | Issue 3 Local Living

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legal

To Be a Franchisee or Not to Be; That is the Question

by Joel D. Rosen

S

hakespeare’s most famous line from Hamlet, where Hamlet grapples with the meaning of life in deciding whether to avenge his father’s death, may seem too profound for a discussion about whether it is a good idea to become a franchisee or develop your business independently. For many people, how they get into or start a business is in fact a life changing decision. For over three decades I have counseled businesses on a variety of issues. As a young lawyer working for a national franchise company, I believed that the franchisor was always right and all franchisees were trying to put one over on the system.

The more experience I obtained the more I realized that there were some pretty bad franchisors and some very good franchisees. Some very good franchisees got dragged down when the national or regional franchisor failed.

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So should you, as an entrepreneur, go into business with your own name and concept or is franchising a safer way to proceed? As the saying goes, figures lie and liars figure. In trying to determine the failure rate of franchised businesses it is first necessary to ignore the statistics published by the franchise industry generally. While I have seen everything from a 50% failure rate to an 80% failure rate for independent small business start-ups, the franchise industry leading organizations would have you believe that 80% – 90% of franchises survive for five years or more. Experienced franchisee attorneys would tell you that such claims are not credible. For every chain like McDonald’s there’s a ChiChi’s. A comprehensive study in 1994 by Timothy Bates, at Wayne State University, found that after four years, independent small businesses actually had a better survival

• Hidden Costs

rate than franchised locations and were more profitable.

So what are the pros and cons.

• Name recognition

If you are looking for a McDonald’s, then an independent won’t compare. There is value in the name, which varies from franchise system to franchise system. With thousands of franchisors out there, most do not have significant name recognition. As you do your due diligence, ask yourself what is the name worth regardless of the location.

• Cost

You will be expected to pay a license fee and an ongoing royalty. Is the trade name/logo of the franchisor more valuable than the up front license fee and a 5%, 7%, 9% or higher royalty? If not, what are you buying?

• “Special Sauce”

Is there something so unique about the business or the franchisor’s system that you cannot reproduce it yourself?

• National Advertising

Are you getting national advertising (which should have already created brand recognition) with the franchise? I know many franchisees that bristle at the ongoing royalty/ advertising fees they pay and wonder what services/benefits they receive for such a large chunk of their revenue. As an independent you can put that money into your own marketing at the local level where there is a direct benefit to your business.

Are there additional costs such as a requirement to buy the special sauce from the franchisor, decorate the store/ restaurant a certain way (even if the decorations make no sense where you are located) or use specialty software/computer hardware?

Before you move forward with a franchise (or independent operation) get a good accountant to work out estimated profit and loss statements and cash flows to see if the opportunity is a good one financially. How long before you receive a return on your investment? What do existing franchisees say about the franchisor? Talk to franchisees that have closed. They may have a more candid opinion of the business you are looking to invest in.

Whether you acquire a franchise or go into business yourself, make certain you have at least three months of working capital (six months is better). Many businesses fail because they are undercapitalized; franchised or independent. Don’t make this mistake. If you can’t afford to start a business, wait until you can.

Finally, never fall in love with any opportunity. There are always more opportunities out there. Wait until you find the right one for you.

Joel D. Rosen presently serves as the firm’s Managing Partner. Prior to joining High Swartz in 2007, Mr. Rosen was the Owner of the Law Offices of Joel Rosen; previously he was Vice President/General Counsel of NutriSystem, Inc., and Senior Corporate Counsel of AAMCO Transmissions, Inc. With more than 30 years of legal experience, Joel Rosen’s areas of practice include franchise law, business and commercial law, employment law, trademark/copyright law and commercial leasing. Mr. Rosen has counseled numerous businesses with regard to general corporate and commercial transactions, including, formation, mergers & acquisitions, licensing, sales, and financing projects. Mr. Rosen’s corporate client base spans a broad spectrum of industries, including: biotechnology, franchisees and franchisors, weight loss industry, food and restaurant industry, consumer products, media and entertainment industry, software and technology companies, as well as nonprofit organizations.

Mr. Rosen presently serves on the Board of Directors of several nonprofit organizations, including The Hepatitis B Foundation, The Pennsylvania Biotechnology Center and The Baruch S. Blumberg Institute. Most recently, Mr. Rosen was elected to the Board of Directors of the Montgomery Bar Foundation.

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The Forty Year Old Version

When They’re Not So Cute Anymore...

By Kenny Spaulding

I

honestly do not have one Father’s Day recollection of note from my childhood. As for my thirteen years as a father, nothing particularly stands out either. It’s just one day, and, after all, Father’s Day permanently resides on a Sunday in June, when our children are either still in school (at least physically) or have just gotten out.

Either way, they are generally not going to be focused on Dad unless forced.

As a result of this admission, and in the stead of a traditional (and probably boring) Father’s Day memory, I’d like to offer a few pieces of advice to dads who, like myself, have children that are starting to get a bit older. As with all Forty Year-Old Version observances, most come from personal experience and bevy of mistakes.

1. Be Available. They still need you, and deep down, they know it. They may inundate you with evidence to the contrary, but the truth is that the older your kids get, the more they need you. As they become more physically independent, the needs evolve into the intellectual and emotional.

2. Guys, turn off the game! I don’t know how many times I’ve heard a dad brush off his child in favor of their favorite sports team, a team filled with people who—unlike their child—don’t care about Dad or his family. The game might seem important at the moment. Trust me, it’s not. Your child may not remember your turning off the game for a few minutes of inane activity. Then again, it might just be something they remember for the rest of their lives.

3. Help them avoid the same mistakes we made, but understand that (many) mistakes will be made. We, as parents of older children, often expect our kids to have the sense of an adult. But let’s face it, folks, there are many adults out there (present company included) that lack sense from time to time. Why should our kids be any different? When it comes to my son, I find myself constantly shaking my head in disbelief, but, truth be told, he probably does the same with me, and just as often.

So, our kids are no longer toddlers, or grade schoolers.

They are no longer innocent, and no longer small and cute.

Their independence has grown by leaps and bounds, but that does not mean that they do not need their fathers just as much as they did ten years ago. We do not get this time back, and though we may not be perfect, we can be present and involved.

Kenny is a freelance writer who lives in Bethlehem, PA with his loving family. He is the proud father of a constantly engaging, empathetic, and huge-hearted 12 year-old boy, who inspires him to do his best on a daily basis.

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Local Living Volume 5 | Issue 3

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Steven Falowski, MD, Functional Neurosurgeon and Scott Loev, DO, Interventional Pain Specialist

If you are one of the millions of Americans living with chronic pain, help is available. St. Luke’s leads the region in chronic pain treatment using a proven innovative approach to managing pain, increasing mobility and improving quality of life. Our fellowship-trained doctors work together to provide a comprehensive approach for targeting chronic pain.

Learn how we improve the quality of our patients’ lives by increasing function and decreasing pain. If you have tried multiple treatments without relief and pain is interfering with your life, call InfoLink at 1-866-STLUKES to learn more or to schedule your appointment.

sluhn.org/lesspain

profile

Relief for Chronic Pain on the Horizon

C

hronic pain is an epidemic affecting approximately 100 million people in the United States and costs the nation up to $635 billion annually in medical treatment and lost productivity.

Spinal Cord Stimulation (SCS), a form of neurostimulation, is a proven therapy that has been used for more than 40 years for managing chronic pain of the arms, legs and trunk or pain resulting from Failed Back Surgery Syndrome (FBSS).

The therapy involves the implant of a small device that powers thin wires placed along the spinal cord. The device emits low levels of electrical energy to interrupt or mask the transmission of pain signals to the brain. Traditional SCS therapy is delivered through a steady, consistent frequency of electrical energy pulsed at uniform intervals.

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Local Living Volume 5 | Issue 3

Steven Falowski, MD

Scott Loev, DO

Nationally, the average success rate is 50%.

We’ve been able to achieve an 80% - 85% success rate.

Chosen For Nationwide Study St. Luke’s University Health Network was among 20 exclusive sites nationwide chosen to participate in the SUNBURST™ study. The SUNBURST (Success Using Neuromodulation with BURST) study will evaluate whether a new proprietary mode of stimulation therapy called “burst” stimulation can be more effective in managing chronic pain than traditional tonic stimulation.

The randomized, prospective, multicenter, clinical study is designed to demonstrate the safety and efficacy of the Prodigy™ Chronic Pain System using tonic and burst stimulation therapy.

The SUNBURST study is being conducted under an Investigational Device Exemption (IDE) from the U.S. Food and Drug Administration (FDA). The Prodigy neurostimulator is not yet approved for use in the U.S. (outside of this study).

Scott Loev, DO, Medical Director and Interventional Pain Specialist at St. Luke’s Spine & Pain Associates and Steven Falowski, MD, Functional Neurosurgeon with St. Luke’s Neurosurgical Associates, were chosen to participate in this pivotal study because of their multidisciplinary and collaborative approach to pain management.

Burst Technology Standard neurostimulators for pain management provide a constant rhythm of pulses that mask the electric signals going up the spine. The brain seems to overcome this type of noise and for many patients the pain remains.

Moreover, continuous even signals from the stimulator seem to develop paresthesia, a tingling sensation in many patients, some of who find it more unpleasant than the pain itself.

The Burst technology inside the Prodigy implant allows surgeons to program an irregular pattern of pulses, hopefully making the device more efficient at stopping pain while preventing the unwanted paresthesia.

The Prodigy system features the longest-lasting battery life of any rechargeable SCS device in its class. Additionally, its small size allows for a smaller incision, which gives physicians increased flexibility in selecting the implant location and is intended to make the site less visible and more comfortable for patients.

two different pathways. Tonic stimulation engages one pathway, while early research suggests that burst stimulation engages both pathways. The parallel firing modes of neurons suggest that a combination of tonic and burst stimulation therapies may maximize the effectiveness of pain management.

Advocate By Experience For more than 30 years, Lori Case was in pain. She suffers from degenerative disc disease with disc herniation, which can be a hereditary disorder. Lori was afraid of having any surgery, especially near her spine. However, after being introduced to the Spinal Cord Stimulator, she felt she needed to give it a try. “I wish I had done this years ago. I have my life back. I work in my garden and go to work eight hours a day plus working overtime three days a week. I am more active and my husband sees me smile again,” says Case.

Partnering Together Severe pain influences every aspect of a patient’s quality of life. When a patient’s self-management of their pain fails, they turn to specialists offering a narrow range of treatments. The ideal methodology for chronic pain treatment is an interdisciplinary approach of assessment, diagnosis and therapy.

For more than four years, Dr. Loev and Dr. Falowski have partnered to improve care for those who suffer from chronic pain in the Greater Lehigh Valley, Bucks and Montgomery counties.

“Not all patients will benefit from this type of therapy. Nationally, the average success rate is 50%, says Falowski. He added, “We’ve been able to achieve an 80% 85% success rate due mainly to our collaborative approach.

The patient is trialed with the device before a permanent implantation. During the trial the device is adjusted to address the patient’s pain points and tolerance.”

Dr. Loev said, “In determining a candidate’s success, we identify their current pain patterns, progression of the patient’s disease, and their psychiatric or psychological comorbidity.”

For more information about the SUNBURST study or SCS therapy, visit sluhn.org/lesspain.

The Science Behind The Concept Pain is transmitted from the spine to the brain along

Volume 5 | Issue 3 Local Living

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3D Mammograms.

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senior perspective Words and Wisdom

Elderhostel A Senior Learning Experience

by Diane Burns

W

hen do we stop learning? Albert Einstein said, “Intellectual growth should commence at birth and cease only with death.“ There are many benefits to continuing our educational experiences after retirement. It keeps our minds active and our mental facilities exercised. We have an opportunity to pursue an interest we may not have had time to before, and we can choose what we want to study.

Most importantly, the new social interactions will increase our confidence and our memory becomes rejuvenated as our learning increases.

One way to challenge our minds is the Elderhostel program. Usually hosted on college campuses, this international nonprofit organization offers older adults short-term, lowcost courses, housing, and meals. Founded in 1975 by social activist Martin Knowlton, and David Bianco, a university professor, Edlerhostel was inspired from their experiences at youth hostels and folk schools of Europe. It began with 5 colleges and universities in New Hampshire; but today there are programs in all 50 states and 150 countries around the

world as well as aboard ships and vessels traveling the waterways of the globe.

Who are these adventurous seniors? They are lifelong learners and active, vibrant people who enjoy their independence – not necessarily independently wealthy, but are able to function on their own. They are able to get around and don’t need much assistance. Members come from all areas of the workforce from a judge, to a wildcat oil explorer, or a widow who receives the program as a gift from family.

The program combines stimulating, not-for-credit courses and comfortable, inexpensive housing. At over 300 college campuses in the United States and Canada, men and women over the age of 60 are living in dormitories, taking up to three special one-week classes, and generally having the time of their lives. Courses are not focused on problems of the elderly; rather seniors are taking a class in the liberal arts and sciences. Subjects may range from historical battles to music appreciation.

Members often combine the courses with travel plans to visit relatives, historical sites, or national parks. They may start out in Philadelphia taking a course for a week. Travel to Boston to visit friends and then pick up Elderhostel again in another state and so on.

In 1981 the program went international with classes in Mexico, Great Britain, and Scandinavia. These programs combined education with travel and history of the countries visited. The members learned through lectures, field trips, cultural excursions, and other activities.

There are many types of tours such as: • Adventures Afloat Cruises • Independent City Discoveries • Grandparent and Child travel • National Parks • Outdoor Adventures • Service Learning In 2010 Elderhostel changed its name to “Road Scholar” in order to appeal to the next wave of older travelers. James Moses, CEO, explained the name change by saying “hostel” no longer accurately, described the housing offered in the program. ROAD connotes a journey and a real-world experience and SCHOLAR reflects a deep appreciation of learning. Together the words capture the heart of the program.

Just imagine the pleasure and satisfaction of learning without grades or tests to worry about. All you need is an inquiring mind, a sense of adventure, and a belief in the joy of lifelong learning.

Diane Burns is a freelance writer currently residing in Chester County, PA Volume 5 | Issue 3 Local Living

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fashionista Accessories That Define Your Summer Look

By Jillian Dunn

S

ummer inspires us all to show more skin, be adventurous, and have fun with fashion! Memorial Day weekend does not just signify the wearing of white for the fashionable, it is a call to relax our personal style and be more playful.

Daydreams of sun, sand, and beach beckon to the softer side of life and therefore fashion trends must be in step with the mindset.

Since we are wearing less clothing and showing more skin, the summer season requires the perfect accessories to make us feel chic and fashionable. Let’s face it shorts and a tee does not excite any woman. Every little detail matters from your head to toe to pull off the summer casual chic look.

Hairstyles that are on trend for the summer 2015 season are soft braids, curls and messy up-dos. This is the one season you can let your color grow out a little and still look amazing. Make sure to get a mani and pedi regularly to always look polished in your casual summer attire.

The true die-hard fashionista need not fear- summer does not signify the end to a fabulous bag being carried for the season. The focus is on making sure that we carry the perfect bag, as it will be a focal point in your look.

Think cross-body bags in neutral colors, fanny packs are back and stronger than ever. Leather is still the desired fabric for bags for the season but don’t do the traditional black, think tan, ecru, or navy blue to freshen the style for summer.

Gladiator sandals, wedges, and flats are big shoe trends for the summer, just beware of pairing a gladiator sandal with anything other than a simple jersey dress or skirt/short. The sandals make the statement so keep everything else you are wearing very basic or minimal.

Wedges are the rage for anyone who dies at the thought of not being able to wear high heels for the summer season.

Wedges in fun colors and fabrics like leather or canvas are the perfect addition to a summer dress or look.

Flats are always popular for the season but don’t think basic- explore patterns and color-blocking to add a new twist to a classic style.

Metallics can be added to any summer look to complement sun-kissed skin and any easy way to be on trend for the season. Think gold or silver metallic bangles, link chain necklaces are back in a big way and can be the perfect accessory to that basic black maxi you just cannot live without for the summer.

Floral jewelry is also very on trend and adds a feminine touch to any fashionista’s look. Don’t think sweet but sexy floral like a vintage vine bracelet in gold or a bold statement multi-colored necklace shaped like the petals on a flower.

The one simple rule for the summer fashionista to live by is to pick an accessory and let it define your outfit. Clothing styles for this season may be forgettable, but you won’t be by making your bag, footwear, or jewelry memorable in characterizing your summer style.

Jillian Dunn has over 25 years in the fashion industry from managing local Philadelphia based boutiques to corporate retail based businesses. She currently manages a luxury re-sale boutique called Revivals located in Narberth, PA. Her skills include personal styling, hosting charity based shopping events, as well as Personal and Home Organizing. She can be contacted at: jillddunn@icloud

Volume 5 | Issue 3 Local Living

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Local

goes local

St. Michaels, Maryland

By Kristin Egan

F

eeling crabby? It may be time to set sail for Maryland’s Eastern Shore. Voted as a 2015 Top Ten Best Coastal Small Town

by USA Today, St. Michaels, Maryland is the perfect location to take a step back from the dizzying dance of daily life to a place where summer serenity awaits.

Local Charm Admire the quaint maritime charm that unfolds before you upon arriving as you pass by colorful area homes that date back to the late 1700s. St. Michaels is known as “The Town that Fooled the British,” after residents supposedly dimmed the lights of their homes and lit lanterns in the trees afar to fool the British Navy and cause them to overshoot their cannons during the War of 1812.

For history buffs interested in learning more, visit The Chesapeake Maritime Museum, the site of the nation’s most complete collection of Chesapeake Bay artifacts and home to the historic Hooper Strait Lighthouse. Year-round exhibitions and programs dedicated to maritime history and culture make this a fun family excursion to add to your itinerary.

Coastal Cuisine Seafood lovers will swoon over abundant bayside dining options where you 64

Local Living Volume 5 | Issue 3

can fade away with the day while savoring endless seafood concoctions. Check out Bayside Crepes where reviewers tout the Crab Special Crepe as “to die for” or the Strawberry Nutella Crepe as a sweet treat for any time of day.

Foxy’s Harbor Grill and The Crab Claw offer large outdoor decks along the Bay and are ideal spots to sip into summer with their relaxed atmospheres and selections of seasonal and craft beers. For a more upscale dining experience consider 208 Talbot, which has been referenced by visitors as a “hidden gem.”

For local libations walk down South Talbot Street for tastings and tours at Lyon Distilling Company and St. Michaels Winery. Friendly staff will welcome you and keep your spirits high after some retail therapy around Talbot Street’s unique boutiques and gift shops.

The Harbour Inn Marina and Spa offers another restful retreat along the harbor. The resort offers a variety of waterfront suites, a harbor-side pool, a fullservice spa, on-site dining at Harbourside Grill and a full-service marina where you can watch the boat lights sparkle as night falls.

Both Perry Cabin by Belmond and The Harbour Inn Marina and Spa are pet friendly and offer complimentary bikes for visitors to breeze through town.

Even though St. Michaels offers yearround recreational rehab, there is no greater time than this summer to treat yourself to this coastal treasure in the heart of the Eastern Shore.

For a more detailed list of coastal activities, places to stay and play, as well as sample itineraries visit www.stmichaelsmd.org.

Resort Rejuvenation Sink in to your home away from home along the sea. The Inn at Perry Cabin

by Belmond is a luxury resort and spa renowned for its gardens and colonial charm. Pamper yourself at Linden Spa, enjoy the views from your suite’s balcony or lose track of time by the outdoor horizon-edged pool before toasting to your restorative day at Stars, their fine dining establishment.

Kristen Egan grew up in Perkasie, PA and now resides in Charlottesville, Virginia where she works at the University of Virginia Darden School of Business. She enjoys traveling, writing and helping others plan memorable excursions.

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