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Re-thinking the Garden … 15 Things to Consider

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Now and again, gardeners are captivated by a colorful perennial or attractive shrub they see in public gardens or on the pages of glossy catalogs. Disappointment sets in when the plant doesn’t do well. The issue isn’t whether a person has a “green thumb” or not. More than likely the problem stems from failing to take the time to evaluate the conditions at the planting site and selecting plants that will thrive there.

What follows are some things to consider when you’re making plans for your landscape this spring:

1Evaluate

Some questions to ask include: Is the site in full-sun or part-shade? Morning or afternoon shade? Is the area well-drained, or does it remain soggy after rains? How exposed is it to winds? Does the sun bake the location in August? Will the plantings be next to paved areas that are salted in the winter?

2Research

One need not have a home horticultural library to research the appropriate ornamentals for specific conditions. Just discuss your site with the knowledgeable folks at your local fine nursery (“What do you recommend for some color in a part-shade, poorly drained area?”), or do a search on authoritative websites like that of the Missouri Botanic Garden (missouribotanicalgarden.org), or the native-plant-finder link on Mt. Cuba Center’s site (mtcubacenter.org).

When you see a plant that catches your eye, take a picture (it’s so easy with today’s cell phones) and ask your more-experienced gardening friend or nursery person to identify it. From there, you’ll be able to determine if it will thrive in your location.

Garden4

3Time Commitment

How much time a gardener is willing to spend on weekly maintenance needs to be considered in advance so that the garden doesn’t become an objectionable chore. Low-maintenance perennials, shrubs and ground-covering plants are widely available for those who want an inviting display that doesn’t require continuous attention.

 

4Drainage

This is very important. More plants are lost over the winter because of poor drainage rather than low temperatures. Perhaps you have clay soil, a major challenge for growing ornamentals (an upcoming column will offer some advice), or have sandy or thin soil that would benefit from improvement. A soil analysis might be in order.

Garden55Plant in Communities

Whether you favor native plants or newly introduced hybrids, aim for lots of color or ample foliage. No matter your preference, always amass your plants in communities that prefer similar conditions. For instance, cone flower, coreopsis, lamb’s ears, lavender, day lilies and sedums prefer hot, dry spots with good drainage. Species like ligularia, rodgersia, blue iris (Iris versicolor), yellow iris (Iris pseudacorus), winterberry holly (Ilex verticillata) and river birch (Betula nigra) will tolerate boggy spots.
Dry shade requires careful planning. It’s also practical to group your selections that will not tolerate dry spells where the watering hose will be handy.

6 Rethink Established Gardens

Even long-established gardens benefit from a fresh look from time to time. If something isn’t performing well, has been too aggressive or is obstructing the view, just get rid of it! It’s OK to cut back or rip out that overgrown yew. Or, perhaps a maturing tree has shaded the sun-loving plants, and they need to be moved and replaced.

7Avoid Monoculture

If you want to create a visual screen around your yard, it is not a good plan to put in a row of the same species. Why? Sometimes a new pest or disease comes along that is very specific: Remember the loss of elms (Ulmus) decades ago? The present concerns are with loss of ash (Fraxinus) trees and hemlocks (Tsuga) that are succumbing to the woolly adelgid insect. Instead, consider a mixed planting of several different species of needled- and broad-leaved evergreens along with some viburnums to provide spring flowers and fall-foliage color.

8Plan for Future Generations

Keep in mind that global climate change is a reality, and many trees that originate in colder climates will no longer be long-lived. Consider incense cedar (Calocedrus) or Atlas cedars (Cedrus) rather than spruces (Picea) and firs (Abies). And, why are more oaks (Quercus) not being planted? On a positive note, we can now grow crepe myrtles (Lagerstroemia) and even some selections of camellias.

9Access and Seating

If you are designing a new garden, lay out your paths carefully and be especially mindful of providing access to your borders for weeding without the need to walk over plantings. This can be done with island beds or by keeping borders only the depth that one can reach. Also be sure to provide comfortable garden seats in a shady spot where you can sit and take pleasure in your display.

Garden210Pollinators and Birds

Birds and bees are vital to pollination. Consider choosing pollinator-friendly plants for your gardens.

11Fragrance

Enjoy the fragrance of lavender, phlox, dianthus or mints along the path you regularly take and, in particular, near entrances.

12 Raised Beds and Containers

If the soil quality or drainage situation is hopeless, consider establishing raised beds or growing perennials and small shrubs in containers. These will need frequent watering.

13All-season Interest

Keep in mind the importance of structural plants. I propose that when you see a garden that really appeals to you, it is likely one with strong structure through the seasons and includes dwarf conifers, boxwoods and evergreen hollies. Berried shrubs provide fall and winter color.

Garden314Gardening Journal

Make notes through the weeks of the growing season, recording which plants did well and those that struggled. The journal will indicate the plants and flowers you particularly enjoyed and remind you of areas that need some fillers.

15 Buy Local

It’s always a good idea to purchase plants from local growers; it’s likely they have been grown in conditions similar to those in your garden.

Nose to Tail

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Whole-animal utilization, which is better known as nose-to-tail eating, ensures as little waste of an animal as possible. Locally, a few Lancaster County masters of cuisine have taken it upon themselves to champion the movement. While the results are environmentally and socially responsible, they’re also downright tasty!Sean Cavanaugh at John J. Jeffries

Make no bones about it, Sean Cavanaugh is passionate about his food – where it comes from and how it is served.

The Truth, a tartare dish made from grass-fed beef, is reflective of Sean Cavanaugh’s belief in responsible stewardship.

The Truth, a tartare dish made from grass-fed beef, is reflective of Sean Cavanaugh’s belief in responsible stewardship.

I first met Chef Sean Cavanaugh several years ago after being inspired by an item on John J. Jeffries’ menu. Called The Truth (with the menu asking if you can handle it), the tartare dish is made from grass-fed, dry-aged beef. Although the raw, minced-beef entrée is modified slightly to incorporate seasonal ingredients, it has remained virtually the same since making its debut. And, I still love it.

In talking with Chef Cavanaugh, I quickly learned of his deep passion for responsible stewardship that extends to all the ingredients served in his restaurant. “My personal beliefs are expressed through my food,” he explains. A graduate of the Culinary Institute of America, the chef’s career took him to restaurants at resort properties all over the United States. The Pittsburgh native moved to Central PA to open a restaurant in which he could promote a quality dining experience that would benefit the entire community – from the farmer to the diner.

By making regular trips to local cattle farms, the chef is able to establish relationships with the animals and those who raise them. He knows what the cattle eat and how they are physically handling changing seasons. He knows the farmer and his family. By purchasing a whole cow, he obtains everything he needs for his restaurant. The practice also allows the farmer more independence to focus on quality rather than quantity. “It is best for the farmer who can sell a whole animal rather than pieces,” Sean notes. “If we use fewer animals, we use fewer resources.”

From the farm, the beef moves to Smucker’s Meats in Mount Joy, where it’s processed, dry-aged for three weeks, and eventually delivered to J.J.J. Cavanaugh expresses the importance of using bones (a few thousand pounds a month) and organ meats for such health benefits as increased minerals. “There is a great advantage in nose-to-tail eating, for enjoyment and health,” he points out.

Being able to select any part of the cow keeps him creative and allows for more experimental dishes to appear on the J.J.J. menu. As a result, diners have accepted the adventurous dishes.

300 Harrisburg Ave. Lancaster. 717-431-3307. Johnjjeffries.com.

Tony Page at Rooster St. Provisions

On January 31, Tony Page taught Pork Butchering 101, through which attendees learned how to butcher half a hog.

On January 31, Tony Page taught Pork Butchering 101, through which attendees learned how to butcher half a hog.

Tony and his wife/business partner Kristina are proud to support the animal-welfare cause. “A happy pig is a tasty pig,” says Tony.

In Elizabethtown, the star protein is pork. Tony Page, who owns Rooster St. Provisions with his wife Kristina, grew up a hunter. His father instilled a “kill it, eat it” mentality, thus whole-animal utilization was something he learned at a young age. The York native worked in kitchens during high school and went on to attend the Yorktowne Business Institute and School of Culinary Arts. After graduation, he worked his way through many prominent resorts and eateries in the United States, ultimately becoming chef de cuisine of Emeril Lagasse’s Chop House restaurant.

“I worked at several steak houses where we served tons of steaks,” he recalls. “After a while, my sous chefs and I marveled at the truth: meat doesn’t come from a box.” As a result, he started ordering whole animals, utilizing them head to tail – curing, aging and grinding (bones were used to create stocks and sauces). Eventually, he teamed up with his like-minded wife for a new, European-inspired retail venture that focuses primarily on pork (in December, they added lamb to the itinerary).

The pig is a prime example of how much of an animal can go to waste if not eating nose-to-tail. “Most people want what we call the 30 percents – chops and belly,” he explains. “Seventy percent of the rest of the animal is going to big factories and being processed.” He views the nost-to-tail movement as being a benefit for the ecosystem, explaining that when something dies, “the entire thing is being utilized in one location, instead of being shipped to several different locations across the country.”

The Pages offer custom cuts of pork, as well as standards like loin, ribs and shoulder. However, the selection of handmade sausages has put Rooster St. Provisions on the map. Link sausages change seasonally; when I spoke with Tony for this story, he had just finished making a batch of French onion sausage – imagine French onion soup in a pork-sausage form. Culturally inspired flavors such as Mexican chorizo, German weisswurst and Cajun boudin are found alongside traditional breakfast and country sausage. Rare cuts of pork are found in guanciale (cured pork jowl), culatello (aged, large-muscle mass in the rear leg), headcheese (the head meat) and terrine (assorted parts).
Outside of the display case, the Pages offer classes on butchering, sausage-making and curing.

17 W. High St., Elizabethtown, and Central Market in Lancaster. 717-481-0088. Roosterst.com.

Terrarium Fever!

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Winter still has a few weeks to go, and the planting season doesn’t begin in earnest until early May. Why not breathe some fresh air into your home or office with a terrarium?

Less is more: small, hanging glass vessels that can accommodate a plant or two can be grouped to make a big impact.

Less is more: small, hanging glass vessels that can accommodate a plant or two can be grouped to make a big impact.

Terrariums are hot! Garden centers, hobby shops and floral-design studios are stocking all things terrarium. Terrain (914 Baltimore Pike, Glen Mills, just east of Longwood Gardens), one of the most-talked-about home-and-garden destinations in the region, is a terrarium-lover’s paradise. Classes sell out instantly, and the on-site restaurant is even located in a greenhouse.

The terrarium phenomenon is not new. As far back as 500 B.C., glass containers were being used to grow and nurture plants. But, it was during the Victorian era that the practice came into its own. Men and women of that time period were fond of plants, especially ferns. In England, collecting ferns became a national obsession. Dr. Nathaniel Ward was an avid collector. Unfortunately, London’s poor air quality was detrimental to the health of his ferns. So, he would place the poorest-looking specimens in jars that he used to study the life cycles of insects and caterpillars. To his surprise, the ferns survived and even came to thrive in what equated to miniature greenhouses. Ward went on to design stylish terrariums – Wardian Cases – that became all the rage in London in the late 1820s. By the 1860s, no respectable American home was without a Wardian Case.

A hanging, tear-shaped glass vessel that’s filled with tropicals, air plants and succulents, is the newest option for creating terrariums.

A hanging, tear-shaped glass vessel that’s filled with tropicals, air plants and succulents, is the newest option for creating terrariums.

The plant craze resurfaced in the late 1960s and early ‘70s. Terrariums were a facet of this popular hobby, only this time, sand art (in psychedelic colors) and cacti figured into the design. A mania for ferns also reemerged, giving rise to the fern bar phenomenon that took root in California and swept across the country. Watering holes all across America came to resemble tropical forests!

This time around, California again figures into the relaunch of the terrarium craze. Now, succulents and air plants are the preferred medium. Jill Hoffines-Erb, owner of Floral Designs of Mount Joy, experienced the mania last fall during a working vacation that took her to the Golden State. “The succulents out there are unbelievable!” she says. “They range from tiny to dinner plate in size.” She also notes that Californians use succulents as ground cover, which is not only beautiful but also economical in the drought-stressed state.

Low-profile glass dishes provide the perfect environment for succulents.

Low-profile glass dishes provide the perfect environment for succulents.

Jill reports that Holland, the epicenter of the floral industry, is also jumping on the bandwagon. “Some really unique succulents are coming from Holland,” she says, adding, “I love succulents. They make me want to explore their many uses.” As a result of their growing popularity, Floral Designs of Mount Joy sells terrariums of all sizes and makes supplies available to DIYers.

Jill speculates that the popularity of terrariums is related to our busy lifestyles. “It’s indoor gardening without the fuss and care houseplants can require,” she says. “They‘re fun DIY projects and make great gifts. And, they’re oxygen boosters, which is important at this time of the year. They’re also a perfect solution for people who have allergies but want the look of living plants in their homes. I suppose you could say terrariums are good for the mind, body and soul.”

Orchids are the perfect complement for terrariums.

Orchids are the perfect complement for terrariums.

Terrariums are also evolving. Seasonal terrariums are on the rise. Innovative lighting that involves the tiniest bulbs imaginable is bringing a new dimension to terrariums. Hanging spheres that host the most miniature of environments are in demand. According to Jill, air plants are a trend that is “coming on strong. All you need to do is submerge them in water once a month and they’re good.” She notes that an interest in mosses is also growing.

Terrariums are also a popular choice for weddings. “It’s a look that perfectly complements shabby chic styling,” she says, referencing the texture and subtle colors they bring to a table.

Floral Designs of Mount Joy/floraldesignsofmountjoy.com.

A Sweet Sixteen Party Rocks the Ballroom

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“Groovy?” Hardly. “Awesome?” So 2010. It’s hard to keep up with teens, because what’s hot just changed like, uh, five seconds ago. But, some things really never change. Girls – and guys – just want to have fun. And, they love to dance. So, when Justina Juvonen-Dodge’s daughter, Camilla Grover-Dodge, was about to turn 16 last fall, Justina knew that a dance party would be the perfect scenario for her surprise birthday party. Here’s how she made it happen . . .

Call on the Superheroes – her BFFs.

Surprising a teen is a big deal; we know how they love to be in control of their own schedules. Rather than attempt to go it solo, Justina wisely included three of Camilla’s closest friends – Vanessa Stoltzfus, Katie Null and Katie Kubis – in her circle of trust, and “Mission: Surprise Camilla” was devised. A decoy party, ostensibly for another friend, would get Camilla dressed up without raising suspicion. The girls arranged to spend the afternoon with Camilla at Luxe Salon, getting party-ready with hair and makeup appointments.

It’s All About That Bass (and playlist).

For a teen party, the DJ is the make-or-break of the whole night. Play the right tunes, and the party rocks. DJ Freez was given the playlist of Camilla’s favorites in advance, provided by her close friend Vanessa, thus helping to create the ultimate dance party. A photo booth with plenty of props made for the perfect selfies. Professional photographs also added to the festivities.

From Art Deco to Uptown Funk.

Transforming the elegant, black-and-white-themed Hamilton Ballroom into a contemporary dance club was a must. The site of scores of weddings and other adult celebrations, Justina called on the décor experts at Shumaker PDT to bring in club-style lounge seating in white leather to which she added her own hot-pink pillows.

Claudia Himes, president of Special Occasions, was engaged to dress the tables with her always-on-point linens. “The elegance of the art deco Hamilton Ballroom wears black very well,” recalls Claudia, who dressed the high-top tables in sophisticated black tone-on-tone stripe floor skirts and topped them with bright-white textured cloths. “Every party room needs a pop of color, and we did just that with magenta satin floor skirts on a few 60-inch round guest tables finished with black-and-white print runners,” she continues. Buffet tables were dressed in a high-energy stripe.  “A darker fabric works well on serving tables, as it’s more forgiving throughout the event.  All in all, the combination of fabrics set the stage for a fun, dressed-up party!”

Make it Swing with an Awesome Chandelier.

The Hamilton Ballroom’s classic, signature black-and-white checkered dance floor was glammed up with a trio of chandeliers suspended over its center. The remaining lights were dimmed, and the walls were washed with pink and purple uplights to add to the club atmosphere.

Rock the Buffet Until It’s Gone.

Hey, dancing burns calories. Food – the fun kind – is a must, as are lots of water, sodas and lemonade (pink, of course). Justina created a menu of teen-friendly foods with caterer Greenfield Restaurant that kept the guests’ energy levels high: Black Angus sliders, chicken quesadillas, mini-pizzas and sweet potato fries. Playing with your food was encouraged at the chocolate fountain, where fresh fruit and the makings for s’mores were sweet options. Cupcakes rounded out the menu.

Missing RSVPs? Shake It Off!

Teens are notorious for not responding to invitations. For those among us who have not planned such a party, they are clueless as to the costs and complications involved in not knowing how many guests are attending. This is where Camilla’s three BFFs came to the rescue, keeping tabs on the invited guests who planned to attend.
“The party was fantastic,” says Camilla, the guest of honor. “I was completely surprised when I walked in. And, everything looked so cool!” Totally fab, we say! (Oops, is that soooo yesterday?)

Hempfield Area Food Pantry Gets Stocked

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The Hempfield Area Food Pantry, which serves the district’s economically disadvantaged residents (30% of all students falls into that category), benefitted from the Hempfield Gives Back Food Drive that was conducted prior to the holidays. This was the fifth year for the food drive, and the results more than doubled 2013’s efforts. That equated to 8,927 pounds of non-perishable items! It was the largest single donation ever made to the pantry. Donations were collected at all 12 Hempfield School District locations. Additionally, J.K. Mechanical, the event’s sponsor, collected donations at its Willow Street office, plus donated manpower to assist with the collection and delivery of the food.

In an average month, the Hempfield Area Food Pantry, which is solely funded by donations of food and monetary gifts, serves more than 200 families. It is located at Zion Evangelical Lutheran Church in Landisville. Please remember that food pantries are in need of donations throughout the year and not just during the holiday season.
Zionhempfield.org

Snow Daze!

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The blizzard of ’93, or what meteorologists called The Storm of the Century, in Alabama was the most snow I’ve ever experienced. We received about one foot of snow back home in our small community of Dogtown (truly named because of the number of stray dogs people would drop off in the area).

According to weather forecasts and reports, the southern states’ coastal regions received hurricane-force wind gusts and record-shattering low barometric pressures. Some areas, unfortunately, received tornadoes that had spun off from the cyclone that moved across the Gulf of Mexico, and I’m no stranger to tornadoes (the northwest and central regions of Alabama have somewhat turned into Tornado Alley for a little over a decade now).

Other reports claim that nearly 40% of the nation’s population experienced the effects of the storm directly, and a total of 318 individuals died during the storm.

Thankfully, at the time, our area only received ice and snow. I was in elementary school when it occurred. The storm had basically shut down our cities and towns for days. For my parents and others who worked day to day, it was a nightmare. For a fourth grader, it was an answered prayer. I had always wanted to wake up to a snow-covered yard on Christmas morning, but I was just as ecstatic to have it delivered in March.

I remember traipsing through the snow with my dad to record snow measurements at our neighbor’s house. (I’m sure my dad was thrilled to carry our early 90s, 20-pound, handheld video camera “over the river and through the woods,” so to speak.) I built the largest, most beastly snowman in my entire existence that week… that is, until a few weeks ago.

From what locals have told me, this year’s winter is nothing in comparison to last year’s. However, this IS the most snow I’ve ever witnessed between the months of January and February. During the last big snow event the area had several weeks ago, I had a snowball fight, built a snowman and made snow angels with my 3-year-old daughter to be, Danielle. I was having so much fun that I actually WANTED to stay out a little longer and play; Danielle’s clothes had become wet, which was the aftermath of our aforementioned snowball war.

If the forecast calls for a weekend snow event, I’m happier than a tick on a dog. But, if meteorologists call for a chance of snow to occur during the work week, I’m bundled up like the Michelin Man. On snowy weekends, I’m Elsa the Ice Queen from “Frozen,” but Monday through Friday, the word “snow” is added to my list of four-letter words that I despise.

Unfortunately, something tells me I’m in for a surprise if this year’s winter season turns out to be anything like last year’s winter in Lancaster.

Not a Native

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I moved to Lancaster about five months ago. What brought me to the area was my fiancé Justin. First, I fell in love with him, and then I fell in love with Lancaster County.

Previously, I had two experiences in Pennsylvania—Pittsburgh and the Philadelphia airport. A few of my family members and friends, including myself, assumed most of the state was big cities filled with factories and industry. We were wrong.

Back home in Alabama, where I grew up, your neighbor isn’t across the street or in your backyard. My family has more than 60 acres of land, so our neighbors were located across the street, down the long and dusty driveway, past a barbed-wire pasture or two, where you will find their house located behind a few pine or magnolia trees. I wouldn’t say moving to Lancaster was a culture shock, because there are some similarities, but there are also some differences.

For instance, I attended elementary and high school in a one-red-light town. The town’s amenities were located on one side of the highway because it was divided by railroad tracks. In Lancaster, the small town appeal is vibrant and has an Americana vibe throughout the county’s boroughs, which brings up another topic. In Alabama, we have cities and towns. In Pennsylvania, you have cities, towns, townships, boroughs and census-designated places. One minute I’m in Marietta, then I blink and suddenly I’m in Maytown.

I have found that Lancaster brings in tourists due in part to the Amish community. We don’t have a large Amish population in Alabama. In fact, as a child I remember my family taking a Sunday afternoon drive to an Amish community in Tennessee, but not in the Heart of Dixie. However, it was a normal occurrence to be stuck behind a tractor on a country road driving between 5 and 10 mph or for your neighbors’ livestock to bust loose and end up in the middle of the road.

I also had a traumatic, first-time experience driving in snow. In Alabama, most people have 4-wheel drive to haul equipment or to go muddin’. In the North, yep, you guessed it … it’s because of the cold, white stuff that falls from the heavens. We may have hot, humid summers in ‘Bama, but PA’s winter months are nothing to joke about. Also, I may have discovered the secret to staying warm here and can sum it up in one word: layers!

The area does boast breathtaking views of the river and countryside. The towns have personalized signatures on their eclectic shops and eateries. And, I’ve never lived in a place that has as many expos, festivals and exhibits as Lancaster; there is something grand going on every weekend. You pour your heart into your heritage and make it come alive through art, music, dance and various shows. I love Lancaster, and those are just a few of the many reasons why.

 

 

Wedding Venues

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Planning the wedding of your dreams entails implementing and carrying out the details, no matter how minute they may be. In order to assist you in locating a venue that matches your style, we posed the following questions to the wide range of venues that participated in our bridal advertorial. Respondents were given the opportunity to select from among the 13 categories of questions that were posed. Of course, you can learn more about the properties by visiting their websites and social-media sites.

  1. The Vibe: Describe the ambiance your venue provides. Share a little history, as well. Is your venue open to events other than weddings?
  2. Capacity: Share how many guests your venue can accommodate for various situations: cocktail reception, buffet, formal dinner, etc. Do you have minimum and maximum capacities?
  3. The Vision: Can your venue accommodate the entire wedding (ceremony, cocktail hour and reception)? If so, and the ceremony is slated to be held outdoors, do you have a backup plan for inclement weather? Also, do you have spaces in which guests can enjoy quiet time or private conversations, etc.?
  4. Vendors: Is your venue open only to select vendors or are clients welcome to use their choice of vendors? When can vendors such as florists, lighting specialists, etc. begin prepping the space for the event?
  5. Catering: Do caterers have access to a kitchen at your venue or must they make other arrangements? ]
  6. Time Frame: Is your venue rented on an hourly basis or are clients given a time frame that accommodates a typical wedding and charged a flat fee? If the party continues beyond the established end time, what is your venue’s policy?
  7. The Bottom Line: What is included in your fee? On-site coordinator? Use of chairs/tables? Use of china/linens/glassware? Do you have an established payment schedule? What is your cancellation policy?
  8. Primping: Does your venue provide pre-ceremony/reception accommodations for bridal parties? If so, what do they entail?
  9. Alcohol Policy: What is your venue’s alcohol policy? Open/cash bar? Can clients furnish the alcohol or do you prefer that it be provided/handled by an outside source such as a caterer? Do you provide bartenders, or do the clients need to hire them through a catering or staffing company?
  10. Décor: Are clients able to bring in décor and lighting specialists? Do you have any restrictions where candles are concerned? How far in advance of the ceremony/reception can vendors begin their work?
  11. Dancing the Night Away: Can your venue accommodate a DJ or live band? Is there a dance floor? Is there a noise ordinance in your jurisdiction? Must parties end by a certain time?
  12. The Out-of-Towners: Does your venue offer accommodations or does it have working relationships with area hotels so that guests are assured of accommodations when they are attending a wedding?
  13. The Incidentals: Does your venue provide parking? Is your venue handicapped-accessible? Is there a coat check? Is there a smoking area?

Acorn FarmsAcorn Farms Reception and Conference Center

3141 Mount Joy Road, Mount Joy, PA 17552
717-653-6182
Acornfarms.net
Acornfarmsinfo@yahoo.com
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Drumore EstateDrumore Estate

331 Red Hill Road, Pequea, PA 17565
717-284-5076
Drumoreestate.com
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GreenfieldThe Hamilton Ballroom at Wheatland Place

941 Wheatland Avenue, Lancaster, PA  17603
717-393-0668
Hamiltoneventsinc.com
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Booking houseThe Booking House

210 S. Penn Street, Manheim, PA  17545
717-664-0503
info@Bookinghousemanheim.com
Thebookinghousemanheim.com
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White ChimneysWhite Chimneys

5117 Lincoln Highway, Gap, PA  17527
717-442-1037
Weddings@Whitechimneys.com
Whitechimneys.com
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DoubleTree Resort by Hilton Lancaster

2400 Willow Street Pike, Lancaster, PA 17602
717-464-7519
vkirk@willowval.com
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Eagles RidgeFarm at Eagles Ridge

465 Long Lane, Lancaster, PA 17603
717-584-5179
Farmateaglesridge.com
info@farmateaglesridge.com
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LandisLandis Valley Village & Farm Museum

2451 Kissel Hill Road, Lancaster
717-581-0431 (Joyce Perkinson)
Landisvalleymuseum.org
c-jperkins@pa.gov.
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Best Western Premier Eden Resort & Suites

222 Eden Road, Lancaster, PA 17601
717-560-8428
EdenResort.com
MPeduto@EdenResort.com
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Lititz is for Lovers

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Backyard TouristMy wife and I thoroughly enjoy going on date nights in Lititz. If you’d like to do something special this Valentine’s, you might want to keep Lititz in mind. Lititz hosts a monthly event called “Lovin’ Lititz Every Second.” It is very similar to Lancaster’s First Friday in that shops and restaurants stay open a little later than normal, as community members come out to show their support, meet up with friends, listen to live music and more or less have a great time together. This year, Valentine’s Day just happens to fall on the day after Second Friday. So, you may even want to plan a little mid-winter staycation this year.

You could spend Friday evening exploring the shops and enjoying the live entertainment. There are a number of bed and breakfasts in town and nearby. The General Sutter Inn, which is located on the square, offers rooms, including those located on the Rock Lititz penthouse level.

On Saturday, you could get breakfast at Tomato Pie Café, browse the shops you may have missed, sip tea at A Tea Affair, stroll through the beautiful Lititz Springs Park, enjoy craft beers at Appalachian Brewing Company, sample wine at Waltz or Twin Brook, and enjoy locally made treats at the Julius Sturgis Pretzel Bakery and Wilbur Chocolate Company. For dinner, if you’re a fan of North Carolina-style barbecue, you might try JoBoy’s.

Best of all, the town is very walkable. Park the car and forget it. Not a bad deal for a backyard tourist in February.

For more information, visit lititzpa.com or amishroadshow.com

The High companies

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Gold Award/Large Business Category

The “high way” of doing things is twofold. The company’s goals are to build relationships and lead by being innovators. It all began in 1931 when Sanford High opened a welding shop in Lancaster. He saw a way to improve the state’s infrastructure and took his innovative ideas – build bridges using welding methods and not riveting – to state officials. By the early ‘50s, his company received its first substantial steel-fabrication contracts. Today, High is a conglomerate of companies dedicated to bridge building, concrete fabrication, steel, construction, real estate development and hotels. Still another entity deals with the building, leasing and management of corporate centers and apartment complexes. A third generation of Highs has taken a managerial role in the company.

The Unique Factor: High’s 2,000+ workforce covers the spectrum and includes housekeepers, landscapers, office personnel, construction workers, steel fabricators and the managerial team.

According to Darryl Gordon, who is High’s Vice President of Human Resource Services and its EEO Officer, the company became alarmed by the double-digit increases that were impacting health-care costs on a “year-after-year” basis. “It makes it a challenge to sustain productivity,” he remarks. “A company can’t grow if it has to absorb those costs.”

By 2011, high was exploring its options. Self-insure seemed to be the route to take. “We’d be creating our own destiny,” explains Darryl. They began the journey by bringing in a consulting firm: Cooper Wellness Strategies, which is based in Dallas, Texas. Cooper set up the High Health Management Program and provided the company with an on-site coach, Andrea Dean, whose job entails working with employees to develop healthier lifestyle habits that will ultimately result in sustainable, long-term benefits. Andrea can relate to the frustrations employees experience where health is concerned. The one-time attorney became passionate about healthy living after undergoing her own transformation.

A year later, High took what Darryl calls a “big step.” The company became tobacco-free. No smoking is the policy in all buildings and on all grounds owned by High. Employees who do smoke are given the tools to quit. “Thus far, 120 employees have succeeded in quitting,” notes Darryl. “Our numbers have fallen close to the county’s rate.” Employees who do not smoke are rewarded; after signing affidavits, they avoid paying an additional health premium of $30 per month.

“Know Your Numbers” have also become words to live by at High. And, the company makes it relatively easy to become knowledgeable. Each year, the High Health Management Program offers free biometric screenings to its employees. (Employees have the option of undergoing testing through their personal physicians, as well.) The tests screen six risk factors; participants must meet or improve in four of the six. This year, a new test will be added for Cotinine, or nicotine in the blood stream.

If employees meet the criteria, they will see a reduction in the cost of monthly premiums. If employees choose not to participate, they will pay the highest premiums. However, according to Darryl, that isn’t much of an issue. “In 2014, 93% of our employees participated in the testing. Seventy-five percent met the requirements or improved.” This year, spouses will be able to participate. “You can’t ignore the family,” says Darryl.
Like all award winners, High has a Wellness Committee. Only they’ve taken the concept to another level and have committees in place at all locations. The committees work to create engaging programs that range from helping employees make the smallest of steps to contests that last for months (such as the Maintain and Not Gain challenge that is conducted over the holidays).

Then there was the ultimate carrot-and-stick approach, otherwise known as the 12-week Get Healthier Challenge. Cooper selected 10 participants who demonstrated progress toward meeting their goals as deemed necessary through the biometric testing. Contestants were required to do two things: blog about their journeys and log their food and drink intakes. Further biometric testing revealed all 10 – plus CEO Nevin Cooley and High Concrete Group President J. Seroky who participated – made significant improvements. The winner, Shawn Wagner, lost 74 pounds (plus made improvements in four risk factors), and gained the $5,000 first prize. Second- and third-place finishers also received cash prizes.

Darryl is also excited about High’s newest healthy-living endeavor: gardening. Garden plots were made available to interested employees. Located within the Greenfield Corporate Center, the plots are tended by 20 employees, one of which is Darryl, who is quick to share pictures of his garden plants that he stores on his cell phone. “I’m from the Philly area and never grew a thing in my life,” he explains. “We had a rep from a seed company come in to get us started and serve as our coach. One thing I’ve learned is that gardening is all about next year: you discover what works and what doesn’t and go from there.”

Exercise is also addressed. The former smoking lounge at the corporate office in Greenfield is now a gym. And, of course, Greenfield is known for its gorgeous landscaping and tranquil ponds, so walking along the paths that wind through the complex is a treat and not a chore. “And, we bought a ping-pong table,” Darryl reports.

Darryl notes that High has been studying healthy-living trends and with mental health issues finally being addressed in the workplace, “That’s on our radar,” he explains, noting that 2015 will offer a challenge that relates to mental health. The company is also an advocate of “squaring off the curve,” a concept which theorizes that by taking small steps toward better health, a person could live a fuller and longer life with minimum decline in later years.
Darryl points out that High couldn’t be offering the programs without support from the top. Indeed, the fourth-quarter newsletters contain articles written by Steve High, Greg High and Nevin Cooley. “It’s not all about containing costs,” says Darryl. “It’s also about helping employees lead healthier and happier lives.” And, High’s employees seem to be on board. A survey conducted among employees revealed that 75% of respondents had a favorable view of the program. “And, that’s up from the previous year,” says Darryl.

High’s success has garnered its share of attention: WGAL, WITF and the Central Penn Business Journal have all profiled High in relation to health strategies. In addition to the Well Workplace Award, High also earned the Fit-Friendly Workplace Award (platinum level) from the American Heart Association.

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