CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Saving Farmland Over Breakfast

August 7 was a big day for the Lancaster Farmland Trust (LFT). That morning, the organization hosted a breakfast at ‘Til Hollow Farm in Narvon, the 533rd farm preserved by the organization. I attended the event in an effort to discover more about the stewardship of our community’s landscape and the agricultural resources it provides in often unexpected ways. 

History

The roots of the Lancaster Farmland Trust extend back to 1980, when the Lancaster County Commissioners appointed a nine-member Agricultural Preserve Board whose mission was to preserve Lancaster County farmland. According to LFT’s website, as guidelines and policies were developed, it became obvious that the program was not effectively reaching Plain Sect farmers.

Amos Funk, whose family operated a farm market and garden center in Millersville and is known as Lancaster County’s “father of farmland preservation,” became the president of the newly created Agricultural Preserve Board. He in turn engaged with fellow preservationist, Marilyn Ware. Both were aware of the need for a private organization to help Plain Sect farmers preserve their land, which led to the formation of a new organization called Friends of Agricultural Land Preservation. The first meeting was held on November 13, 1985. Three years later, the organization was renamed Lancaster Farmland Trust.

Livestock at ‘Til Hollow Farm, a former dairy that sustains itself by growing hay, corn and decorative fall produce.

Since then, LFT has developed into a dynamic and influential organization. Because of the efforts of LFT and the county’s Agricultural Preserve Board, Lancaster County has been able to preserve more than 115,000 acres of farmland. Such success has brought national recognition to LFT, which is now regarded as a leader in private farmland preservation.

Conservation Easements

“Access to fresh local food starts here,” says Jeff Swinehart, chief operating officer at LFT. “We’re the first link in the chain to a healthy food system and food security in our community.” The process of preserving farmland includes great due diligence, working with attorneys and appraisers. Essentially, the boundaries and value of land are appraised before development rights are extinguished by a conservation easement. Some landowners donate those rights to LFT, while others sell their rights to the organization, paying up to a certain percentage for those rights. 

A ceremonial Grant of Conservation Easement signed by Benuel J. and Sylvia Ann Allgyer with G. Donald Hess, chair of the Lancaster Farmland Trust.

That donor-based investment typically helps to stimulate a farm’s sustainability while it makes the transition from one generation to the next. Preserved farmland may be sold or passed onto heirs at any time, but the easement continues with the land – forever. LFT is often involved in the sale of preserved farmland, ensuring the purchasing party understands what it means to own preserved farmland.

Farmland Conservation

“Easements require that land has to be available for agricultural use in the future, making sure the farms are viable to grow food for people,” says Jeff. That means conservation work must be enacted to ensure the farm will be sustainable now and in the future. LFT works with any farm in Lancaster County on conservation efforts, whether their land is preserved or not. “How farms were designed 200 years ago are different than today,” Jeff notes.

Lancaster Farmland Trust held a sell-out breakfast event at ‘Til Hollow Farm, hosted by the Allgyer family, who signed a conservation easement establishing their farm as LFT’s 533rd preserved farm.

Alongside farmers, LFT will work to develop and implement a conservation plan using practices such as crop rotation, contour farming, manure management and no-till farming so as not to disturb topsoil and decrease erosion. Another practice involves more than farms, but watershed areas, whereby fencing along streamlines is installed and grass waterways are created. “We’ve recently taken a stream approach, [starting with] the headwaters of the Pequea Creek in Salisbury Township and making our way to the Susquehanna,” Jeff reports.

The Allgyer Farm

The Allgyers were kind enough to invite those who support the work of LFT to their farm for the August 7 event. The family’s spokesperson, Benuel Allgyer, shared a bit of perspective on why they’ve made the decision to preserve their farmland and with it, its history. “God gets the honor,” said Benuel of the land he obviously loves. “My family moved here in 1957 and rented [the farm] for five years,” he explained, taking pride in the fact that its “roots” extend back to the 18th century. “Around 1748, John Plank landed in Philadelphia and was told there was prime land here,” Benuel recounted. “He decided – with the Lord’s leading – to walk here from Philadelphia.”

Plank ultimately purchased 400 acres from William Penn. The land remained in the care of the Plank family for just over 200 years.

Whoopie pies and homegrown produce available after the breakfast event at ‘Til Hollow Farm.

“I’ve lived here all my life other than two years,” Benuel told his guests. “It’s important to me that the farm remains in the family,” he said, referring to its residents that range from his 90-year-old father to three younger generations of Allgyers. Benuel acknowledged that financial margins in farming have gotten much tighter over time. As a result, in 2007 the farm refocused its efforts away from solely being a working dairy operation. The reasons leading to diversification were two-fold and included “financial circumstances and poor dairy herd health,” Benuel explained.

Since selling the herd, the Allgyer farm has adapted and diversified by growing cash crops such as corn, hay and produce, as well as decorative produce including pumpkins and gourds. There are still a few dairy cows on the farm for the Allgyer family’s personal use. In addition, their home garden yields a bountiful harvest. Benuel now works in wholesale produce, with the next generation of Allgyers looking ahead to the day when they will manage the farm.

Goodie bags were provided by Lancaster Local Provisions, which offers weekly home deliveries of local produce and goods. The company “has partnered with Lancaster Farmland Trust to raise money and awareness for the preservation of farmland in Lancaster County.”

Following a tasty farm-style breakfast, Benuel and Sylvia Allgyer granted a conservation easement for their farm, which states their “… desire that the agricultural and open space character of their farm be preserved and protected forever and further desire and intend to transfer those rights and responsibilities of protection and preservation of the farm to Lancaster Farmland Trust.” The language of the easement includes a particularly notable line regarding stewardship, which reads, “… for the purpose of protecting the agricultural, scenic, natural, wildlife habitat, open space and water resource values forever.”

Weighing Our Values

For farmers, connected farmland is highly valued, facilitating moving equipment from field to field at planting and harvest and for driving livestock from one area to another efficiently and safely. 

For land developers, it also makes sense to take advantage of joined spaces where infrastructure is already present. Access to key roadways and established public utilities such as water mains, gas lines, sewer systems and electrical and communication lines, help to minimize costs. This general perspective was included in a comprehensive plan chock full of research called places2040, adopted by the Lancaster County Board of Commissioners in October 2018.

For those of us who are neither farmers nor home builders, there exists a less prevalent consideration that affects your household: tourism. Discover Lancaster cites that “An estimated 8.85 million visitors to Lancaster County directly spent $2.24 billion in 2018, creating a total tourism impact of $2.91 billion in the county.” What’s particularly relevant is the benefit of that generated tax revenue, which saves “each Lancaster County household from paying an estimated $1,060 annually in such taxes to maintain current services.” I don’t know about you, but that amount buys plenty of groceries in a year.

Setting aside jokes about slow drivers, tourism is one of our best resources, and experiencing large swaths of the countryside –
notably farmland – is key to a visitor’s Lancaster County experience. They want each visit to feel the same as the last, tapping into nostalgia from when they were kids. Too many changes can feel jarring. 

Consider your favorite vacation destinations and imagine seeing the quaint bayside neighborhood your family visited for years turned into a hotel, or a neighboring property at the mountains completely stripped by logging. Forever is a long time, and some may argue that it’s presumptive to permanently limit the use of large swaths of land. 

A potential supporting argument is a circumstance where a small parcel might have an arguably better use outside of farming and possibly benefit the farm in a land trade. If surrounded by development, is a farm more or less valuable to preserve? How important is the history? What are the gains of progress? Keeping a green space open as a bit of respite versus concentrating development in one area and preserving a complete section of land elsewhere?

Whatever we decide, we’re stewards of this beautiful countryside. In the words of William Penn, “I expect to pass through this world but once. Any good therefore that I can do, or any kindness or abilities that I can show to any fellow creature, let me do it now. Let me not defer it or neglect it, for I shall not pass this way again.”

It’s a Beautiful Day With Doug Price

About Doug 

Born and raised in Lancaster County, Doug is a graduate of Hempfield High School, which is where he met his wife, Beth. Doug continued his education at Pennsylvania State University. After graduating, he and Beth moved to Las Vegas, where he worked in the healthcare industry for the next two years. 

Upon returning to Lancaster, the two married – they live in Strasburg and are the parents of two boys, Jackson and Cooper – and Doug began working for a physical therapy practice as the practice administrator, eventually becoming a partner.  

After the practice was sold to a regional physical therapy practice, Doug spent 4.5  years as the CFO of Orthopedic Associates of Lancaster. He then joined American Insurance Administrators (AIA). 

After leaving AIA, he became a system consultant at Cargas Systems, implementing Sage Intacct, a cloud-based ERP software that provides business process consulting to companies across the country. He is currently a manager of Cargas Systems’ consultants, as well as an employee-owner at Cargas in downtown Lancaster. 

Doug shares that he has “a passion for the community and volunteering,” as is evidenced by his positions on the national board for National Association of Rehab Agencies, as well as local boards, including Lancaster Business Group on Health and Lampeter-Strasburg YMCA. He’s especially proud of the fact that he is currently serving as president and 2021 barbecue chair of Civitas Lancaster. He also takes pride in serving as the scoutmaster for Boy Scout Troop 56 in Strasburg, and that his son, Jackson, has earned his Eagle Scout award.

Civitas Lancaster Chicken Barbecue Information

Date: Saturday, October 16. Hours are 10 a.m. to 6 p.m.

History: The first chicken barbecue was held in 1953. This is an annual event that is held on the third Saturday in May – except in 2020, when it was canceled, and 2021, when it was postponed until October due to Covid. 

Major Sponsors: Blessings of Hope, Turkey Hill Dairy, Kingsford Charcoal, Herr’s Snacks, Unique, Hershey Company, Pepperidge Farms and Wegmans.

Ticket Pricing and What’s Included

Prior to October 16, tickets are $10. Day-of tickets, which can be purchased in the park, are $12. One meal includes: ½ chicken, Herr’s chips, Unique Splits pretzels, Hershey Twizzler nibs, Turkey Hill drink and ice cream, a Pepperidge Farm roll and Wegmans applesauce.

How to Purchase Tickets

You can purchase tickets through the website, civitaslancaster.org, or connect with any Civitas member.

Why the Switch from Sertoma to Civitas?

According to Doug, “Our mission has always been to support the Lancaster County community. Being part of Sertoma’s national organization took some of the focus away from our mission, which is why branching out on our own was the right move. Being on our own enables us to invest 100% of the money back into the Lancaster community. By stepping away from Sertoma, we needed a name change. We chose the name Civitas Lancaster – Civitas means citizenship in Latin – allowing our members to band together to continue to support our local initiatives of Long’s Park, at-risk teens and feeding those in need.”

Who Benefits from the Proceeds? 

Doug shares that “Long’s Park is the primary beneficiary of the barbecue proceeds. Our support helps with the cost of park maintenance and beautification and funding for capital-improvement projects. This year a portion of the proceeds will go to our co-sponsor, Blessings of Hope, which is a food distribution center for other food banks in the area. They also directly help people and families in the community who are in need of food.” 

In His Own Words
Doug’s Perfect Lancaster County Day

I wake up and the air is crisp. The dew on the grass that gathered from the night before makes it smell like fall. The weather is as close to perfect as you can get – 75 degrees, sunny, with no humidity and almost no chance of rain. I’ve lucked out because today is the day I’ve planned and prepared for all year long – the annual Civitas Lancaster (formerly Sertoma) Chicken Barbecue.

The barbecue is held at one of Lancaster County’s most beautiful parks, Long’s Park. It won’t be a quiet day, but it will be a satisfying day filled with excitement, laughter, camaraderie and a strong sense of community. I will reunite with over 400 other Civitas barbecue volunteers and we will work toward one common goal – serving 15,000 chicken dinners to the community in one day. 

For some volunteers, the day begins as early as 1 a.m. That’s when we fire up the coals and prepare the grills for barbecuing. As dawn turns to daylight, more volunteers roll in and start performing their given tasks. It may seem like organized chaos from the outside, but for those of us behind the scenes, we are confident that after 68 years, we have this event down to a science. If you are a first-time volunteer, one event is all it takes to keep you coming back as a volunteer year after year.

It’s personally fulfilling for me to see friends and neighbors come together to support the community. Most people don’t realize that 100% of the proceeds from this one-day barbecue goes directly back into Long’s Park and the Lancaster community. Civitas was able to donate $150,000 toward the new playground that was built in Long’s Park in 2018. Proceeds also benefit the Lancaster community by funding programs for at-risk youth and other local nonprofit organizations.

When I think of my perfect day, it ends with me being tired but satisfied knowing how well we worked together and that the strength of our community means we can accomplish anything!

All Aboard for Café 1832

The Strasburg Rail Road provides the perfect way to see the countryside as it makes the transition to fall. Why not make a day of it and enjoy a meal at Café 1832, which is situated on the platform, aboard one of the trains or at one of the picnic groves.

The fall menu for dining aboard the train includes entrées such as braised short ribs accompanied by seasonal vegetables.

Open since November 2020, Café 1832’s name is a nod to the year the railroad was chartered. Thanks to a history spanning 189 years, the Strasburg Rail Road is regarded as America’s oldest continuously operating railroad, offering guests a 45-minute ride to Paradise through the county’s verdant farmland. 

As you’ll discover, dining on the rails has become a popular experience at the Strasburg Rail Road. Last fall it took yet another step forward with the debut of Café 1832, whose culinary staff is headed by chef Phillip Ponticelli, who is a graduate of the Culinary Institute of America, and brings 35 years of restaurant experience – including the South Pacific and Washington, D.C. – to Strasburg. He joined the Strasburg Rail Road late last year after working with Disney World in Orlando, Florida, for 24 years. “I learned a lot working with Disney,” he says of playing a role in opening several restaurants and serving as chef de cuisine at the property’s Oak Country Club, where he experimented with growing his own vegetables and herbs, started a charcuterie program and even ventured into beekeeping. “We came here because we love the area,” explains the New Jersey native. “My wife fell in love with the area. There’s a strong sense of community here.” 

Café 1832 is located along the platform of the Strasburg Rail Road.

Ponticelli’s team includes sous chef Jeffrey Merrill, who began working with the railroad in September 2020. Two of his brothers also work with the Strasburg Rail Road – one is in the railroad’s freight department, while the other is a train master. “I grew up in Mechanicsburg, and my parents would bring us here as kids. We would ride the train and have a picnic at the picnic area,” he recalls. “I enjoy learning about new foods and cultures.” 

Chef Ponticelli describes Café 1832’s menu as scratch-cooked comfort food with a bit of a twist. “Guests visit the café either before or after a train ride, so we offer freshly made items that are quick,” he explains. He notes that quality, fresh, locally sourced ingredients such as Kunzler’s bacon are used as much as possible to prepare menu items. Burgers are a blend of chuck, brisket and short rib. “I keep it simple and straightforward and offer guests what they want to eat – it’s important to know your audience,” he says. “The idea behind everything here at Café 1832 and Strasburg Rail Road is to create memories that will last past the meal or the ride.”

Chef Phillip Ponticelli brings 24 years of Disney World experience to the Strasburg Rail Road.

The café’s menu, which focuses on sandwiches, wraps and salads, includes fries and sweet potato fries; sandwiches such as pulled pork BBQ and grilled chicken caprese; wraps such as grilled vegetable hummus and turkey bacon avocado; and the smash burger (two 4-oz. beef patties with caramelized onion, garlic mayo, Cooper American cheese and pickles). Desserts include brownies and chocolate chip cookies. The kid’s menu features a cheeseburger, chicken tenders and fries, and an all-beef hot dog with fries.  

Lunch-to-go from Café 1832 can also be enjoyed at one of the railroad’s two picnic areas – Groff’s Grove and Leaman Place Grove, which are generally open April through October. Guests can let the trainman know they wish to disembark and then pick up a later train to return to the station. 

Lunch and dinner are served aboard the train in the dining car on designated days.

The needs of the local community are addressed, as well. “We have five parking spaces out back for curbside pickup or grab & go items – such as meatballs or chicken parmesan – which make it easy for the local community to do take-out,” Ponticelli points out. 

Chef Ponticelli and his team also prepare the food that’s served on-board the train. Lunch (available Wednesday through Sunday) and dinner (Saturdays at 7 p.m.) are served in the dining car. The three-course dinner menu includes appetizer, entrée and dessert. The fall menu features a choice of shrimp chowder or roasted butternut squash salad; choice of Thai sweet-chili-glazed salmon, grilled bone-in pork chop, braised beef short rib or creamy herbed polenta and roasted Lancaster County mushrooms with stewed tomatoes. Dessert is apple cider crème brûlée.

A grilled bone-in pork chop accompanied by seasonal vegetables is another option on the fall menu.

Yet another option is the Wine & Cheese Train, which operates Friday and Saturday evenings and features wine from Waltz Vineyards Estate Winery in Manheim, as well as cheese, fruit and charcuterie. Craft beer from nearby Bespoke Brewing may be available in the near future. 

Strasburg Rail Road also offers some seasonal trains such as the upcoming Legacy of Sleepy Hollow, which is a Halloween-type experience, and several holiday train experiences, some of which will offer dining options.

The industrial-modern dining area resembles a train station. Vintage photos relating to trains decorate the walls.

Café 1832 is located along the platform of the Strasburg Rail Road, 305 Gap Road, Ronks. Hours are Sunday through Thursday, 11 a.m.- 3 p.m. and Friday and Saturday, 11 a.m.-7 p.m. Dine-in and take-out are available. Call 717-687-6242 or visit cafe1832.com. Reservations for lunch/dinner/wine & cheese on the train can be made via the website, strasburgrailroad.com. 

Bobbi Nicole Bentzel: You Can Go Home Again

How does one go from prepping and primping sheep for Farm Show competitions to doing hair and makeup for Oscar-winning actress Jennifer Lawrence? For Bobbi Nicole Bentzel, the owner of Glamour Room, it was a career path that started in Manheim and took her to Philadelphia, New York, Los Angeles and back home to Lancaster County. 

Bobbi Nicole Bentzel transformed a former doctor’s office in the city into a salon that reflects her love of glitz, glam, Marilyn Monroe and the color pink.

Bobbi is simply a delight to talk to. First off, while she loved working with Jennifer Lawrence for an awards show, her all-time in-awe client was Johnny Depp. “Oh, my, gosh … I just love him,” she says. “I kept the brushes I used for him and never used them again.” While working on a photo shoot for fashion designer Michael Kors, she met the man himself. “What I really liked about that project were the shoes one of the models wore. I ended up buying them,” she says of the feathery stilettos she wore for our photo shoot. “I just love shoes!” she says. 

Let’s get back to those sheep. “Their names were Glitz and Glamour,” she says of the duo she showed on the fair circuit and helped her to win Grand Champion honors at the Pennsylvania Farm Show in Harrisburg. “I was so excited to be on WGAL!” she says of the news coverage she and her sheep received. To this day, she thinks the secret to her success on the show circuit entailed grooming – the sheep’s beauty routine included a dusting of sparkle before they took to the show ring. 

Bobbi works extensions from HaloCouture into Connie’s hair.

Bobbi always dreamed of bigger things and after graduating from Manheim Central, she set her sights on Philadelphia. “I loved living there,” she says. She enrolled at the Jean Madeline Aveda Institute and after completing her courses, went to work for a salon in Rittenhouse Square. “That was a learning experience in itself,” she says of working with the salon’s wealthy clientele. “I wasn’t used to dealing with people who were accompanied by maids and drivers! Some days I’d find myself holding a dog while I styled its owner’s hair.” 

Next, the ambitious Bobbi headed for New York. “I figured there were more opportunities there,” she says. Her intuition was spot on. She prepped models for New York Fashion Week, which ultimately provided her with a ticket to France for Paris Fashion Week. Her work also took her to Miami and Los Angeles for such projects as the Golden Globes, the Victoria’s Secret Angels fashion show, the Nike Kids event, as well as Hollywood galas. “It was very exciting!” she says. 

For Connie’s makeup, Bobbi’s plan was to create a dewy, sun-kissed look that extended to rosy lips. The softened smoky eye was enhanced with false lashes. Connie reports that people often tell her she looks like Erika Jayne, one of the stars of The Real Housewives of Beverly Hills. Photo by Sue Long.

Motherhood prompted her to return to her roots. “My kids needed a babysitter, so I called my mother and said, ‘Mom, I’m coming home.’” Back home, she parlayed her experience into styling the hosts and models at QVC in West Chester. 

Opening her own salon was always in Bobbi’s playbook. Three years ago, she found a perfect location on the 400 block of North Duke Street. “It was formerly a doctor’s office,” she explains. “I spent nearly a year remodeling it. I had very specific ideas about how I wanted it to look,” she says of the salon area that was inspired in part by Bobbi’s heroine, Marilyn Monroe. “It’s a little bit Hollywood,” she says of the design. “And, it’s a little bit me,” she says of the touches of pink and glitter – her two favorite colors – that accent the space. Down the hall are two rooms that are devoted to skincare. 

A year after opening, Covid arrived. “We were closed from March to July [2020],” she explains. “I was so worried! But, we made it through. Aveda was so helpful – they guided us through all the steps we needed to take to reopen and stay safe. I’m continuing to follow their guidelines. We were busy when we reopened. I credit that to social media – I kept our name out there and stayed in touch with clients through posting how-to videos that focused on trimming hair and touching up root growth. We rebounded nicely.” 

Despite her tutorial efforts, Bobbi remembers that during her first month back in operation, most of it was spent in repair mode. “Hacked hair, waxing disasters and color fiascos kept coming through the door!” she recalls, adding that she spent considerable time remedying “colors gone crazy and leopard spots.” Women who stopped dying their hair and went naturally gray during the quarantine had second thoughts and turned to Bobbi for help in restoring their preferred hues. “It was a wild ride!” she says. 

Connie’s completed hairstyle was a combination updo/high-ponytail. Photo by Sue Long.

Then, something unexpected occurred. Clients who had recovered from Covid began to notice alarming changes in their hair. “I’d estimate that 95% of my clients who had Covid experienced hair loss,” Bobbi shares. “Others noticed that their hair post-Covid was dry, brittle and dull. I started doing research and suggested they take supplements such as vitamin E-biotin and regularly treat their hair with a conditioner. Bleaching and perms were no-nos.” 

Because Glamour Room is located just a short walk from Lancaster General Hospital, Bobbi’s clientele includes quite a few nurses and other frontline workers. “Their skin has definitely shown signs of stress,” she notes. “It’s really irritated. They’ve been dealing with breakouts for the first time in a long time. Part of that has to do with wearing masks for as long as they do.” Clients who are not in the medical field but were wearing masks for extended periods also began to notice similar issues with their skin. 

To remedy the situation, she recommended they use her favorite Aveda products, treat their skin with steam and use generous amounts of moisturizer. Services such as facials are therapeutic from both an aesthetic and mental standpoint. Stephanie Collman, Glamour Room’s skin specialist, has been so busy with facials and the must-have treatment, micro-needling, that an expansion is on the drawing board. 

With Covid restrictions lifted, one service that has made a comeback is hair and makeup for special events. “Weddings are back with a vengeance,” Bobbi notes. Because weddings are in catch-up mode, she reports they have been “happening every day of the week.” Glamour Room has been helping bridal parties look their best by providing services in the salon or on-site. “All the venues now have wonderful get-ready facilities,” Bobbi has come to discover.

Bobbi’s stock of Aveda’s plant-infused products has proven to be beneficial for post-Covid clients dealing with hair issues.

What’s trending? Bobbi, who also devotes her time to styling models for commercial shoots, fashion shows and other projects, says self-styling tools continue to improve. She raves about the new Dyson dryer that is a brush and dryer in one. “It’s really quiet and comes with interchangeable brushes,” she notes. “It’s going to be my Christmas present to myself.” 

The new color trends for hair include fantasy or hologram (think of the rainbow) and twilighting, which is a combo of balayage and baby lights. 

Bobbi’s career path, which began in Manheim, has taken her to Philadelphia, New York, Los Angeles and back home again.

Probably the service generating the most interest is hair extensions. “They are all the rage,” Bobbi says. “I bet I do two to three a week.” She used a HaloCouture product to create Connie’s combination updo/high-ponytail for the cover shoot. It blended so well that it was difficult to differentiate Connie’s hair from the extensions. 

As for makeup, the dewy, glossy, sun-kissed look is in vogue. 

For more information, visit lancasterglam.com.  

Building? Remodeling? Patience is a Virtue

Dwight Graybill has owned Denver-based Cocalico Builders for 23 years and had worked for its previous owner as a high school and college student. “I’ve never seen or experienced anything like this,” he says of doing business in the age of Covid. 

 According to Dwight, Covid has added a monkey wrench to an already perfect storm of issues that are affecting the industry. Of course, inklings of a labor shortage have been circulating for the last few years. “Kids just aren’t going into this line of work,” he says. (Fortunately for Dwight, one of his three children, Ben, is following in his footsteps and is assuming more responsibilities.) “I just don’t understand it,” he says. “The building industry offers so many opportunities to people with all kinds of interests and talents.” A new wrinkle has surfaced: workers are seeing an unprecedented demand for their abilities and view it as an opportune time to start their own businesses. 

Dwight Graybill has owned Cocalico Builders for 23 years. His favorite projects entail those that allow him to incorporate recycled and upcycled finds into a design. Two of his projects won C. Emlen Urban awards from the Historic Preservation Trust of Lancaster County.

At the other end of the spectrum are the baby boomers, who are exiting the workforce to retire. “I don’t know what’s going to happen to this industry when it loses people like Butch [Hainley],” Dwight says of his stone mason. “It’s almost impossible to find that kind of talent right now. Who knows what the future will hold.” 

Add another component – illness – and small companies that are already lean must scramble to stay on schedule. “We were incredibly fortunate to work for a homeowner like Jimmy [Borst],” Dwight says. “Because of his construction background, he was able to pitch in and help us out on the job site. We were also grateful that he was around to do things like run errands for us. That was a huge help.” 

Lori Lorah-Sauder, who is Cocalico Builders’ project coordinator, echoes those sentiments, explaining that she now spends a great deal of time contacting subs in the hopes they would be available to work on one of the company’s projects. She reports that subs who once could typically work for a few weeks now say they can spare a day or two. “The Amish have proven to be lifesavers,” she says.      

Incredibly, sticker shock – the cost of building materials and lumber has skyrocketed – isn’t deterring homeowners from remodeling or updating their homes. “They’ve been sitting at home for the last 18 months watching HGTV, looking at magazines and surfing the internet. They see what’s out there,” Dwight says of consumers. “They’ve decided their kitchens or bathrooms are outdated and need to be remodeled. They want their basements turned into entertainment areas. They want outdoor kitchens. They want to add in-law quarters. They’re dreaming up specialty areas like wine cellars, cigar rooms, canning and brewing kitchens and craft rooms. You name it and I’ve gotten requests for it. The list is endless for what people want. I’ll look at my phone one minute and three hours later, see that 30 or 40 messages are there. The office phone constantly rings. People are thinking big and with interest rates so low, they are going for it!” What does that mean for a small business owner such as Dwight? “I’ve been working 16, 18 hours a day, 24/7, since the beginning of the year. I figure you need to make hay while the sun shines,” he explains. “I’ve been on the other side, when you wonder where the next job is coming from.”   

The Cocalico Builders team members who worked on the Galen Hall project include, left to right: Harry “Butch” Hainley (stone mason), Roger Page (man of many talents), Lori Lorah-Sauder (project coordinator), Ben Graybill (site supervisor) and Sebastian Baringer (multi-tasker).

What consumers are discovering is that instant gratification is no longer an option. Production and supply-chain issues have greatly impacted all facets of the industry. For example, ordering furniture (notably custom pieces) has become a waiting game due to the fact that factories are being impacted by Covid, resulting in labor shortages and worst-case scenarios, plant closures. Additionally, materials such as fabric, foam and lumber have been in short supply. As a result, the wait time for custom orders of furniture can be as long as nine months. Ditto for appliances. 

“The price of lumber is starting to come down,” Dwight reported in late August, noting that plywood, which is typically priced at about $25 a sheet, climbed to a high of $96, but has been decreasing as of late. However, wait times for everything from siding to landscaping supplies continue to lag. Lori now finds that she is devoting much more time to tracking down needed supplies. “In the past, I’d call one or two suppliers but now I’m reaching out to five or six,” she shares. As a result, Cocalico Builders has adopted a new scheduling policy – jobs are only scheduled once all the needed materials are on-hand. Dwight has also added a caveat to estimates. “Before Covid, the estimates included weather and oil shortages as things that were beyond our control. Now, we’ve added ‘pandemic’ to that list.” 

What is Dwight’s advice to homeowners who are contemplating upgrades for their homes? “All I can say is be patient,” he urges. “We’re all working as hard as we can. Getting it done yesterday is just not going to happen anytime soon.” 

For more information, visit cocalico-builders.com.

Dr. John Weierbach and Dr. Loren Genetti: Bonding a Professional Partnership

Photo by Christian Hafer

When Dr. John Weierbach gained a business partner in Dr. Loren Genetti, the rumor mill went into overdrive. “I am not retiring!” he says, in the hopes of putting that widely circulating rumor to rest. “I love what I do – I love helping people. It’s my passion. And now with Dr. Genetti, we can provide double that enthusiasm.” Welcoming Dr. Genetti is allowing him to delve further into something else he is passionate about – teaching the art of dentistry at the University of Pennsylvania. 

Dr. Weierbach wasn’t actively looking for a partner. He had done just fine practicing solo at Weierbach Prosthodontics for the past 31 years and even managed to add teaching duties at Penn to his schedule. A year ago, however, a tooth fairy in the guise of a dental rep who has a knack for matching dentists with each other, suggested that he meet Dr. Genetti. 

The rep was so adamant that Dr. Weierbach agreed to meet her. Nonetheless, he had some reservations. “Seventy percent of partnerships don’t work out,” he explains. Still, he also was aware that he will one day need to pass his practice on to another dentist. “I want that person to be someone who shares my philosophy and whose goals are the same as mine in regards to taking care of patients, the practice and the team. It had to be a good fit,” he emphasizes. From a personal perspective, he also thought it might be “nice to have someone to share the responsibility” of overseeing the practice.  

Upon meeting Dr. Genetti, he realized he had found someone special.  “We just hit it off,” he says of finding common ground from the start. Both are from the Southeast Pennsylvania area – Dr. Weierbach is from Quakertown, while Dr. Genetti is from Pottstown. “We both have small town values,” she shares. He earned his credentials from Penn, while she earned hers from Temple University and completed her residency at the University of Rochester. “We both came from families that valued education,” she adds, noting that her interests outside the office include music, art and sewing. “Oh, and I enjoy fixing just about anything,” she says. Having family in the area attracted her to Lancaster. “I love it here; it’s so welcoming,” she says. 

“There’s nothing better than to be able to make a difference in the lives of your patients.”
– Dr. Genetti
Dr. Weierbach’s interest and talents in art (notably sculpture) and the encouragement of a dentist he met at the tennis courts where he grew up playing tennis led him to dentistry. Always knowing she wanted to go into medicine, Dr. Genetti credits her engineer-father and an undergrad professor for steering her in the direction of dentistry. 

Dentistry proved to be a perfect fit for Dr. Genetti from both a personal and professional perspective, as it is fast becoming a woman’s domain. “I’d estimate that it was an even split – 50/50 – between men and women in my specialized classes,” Dr. Genetti notes. Dr. Weierbach reports that at Penn, “70% of the incoming first year dental class is comprised of women.” The stats point to the fact that “some patients just prefer a woman,” says Dr. Weierbach. “Now, we can provide that.” 

A year later, Dr. Weierbach views the partnership as a perfect match that is balanced by his experience and her knowledge of the newest technologies. “The patient is the big winner,” he observes. “Dr. Genetti is a very talented clinician.” 

Dr. Genetti joined the practice just after it reopened following Covid closures. “We were closed for nine weeks,” Dr. Weierbach explains, noting that according to mandates, he was only allowed to see patients who were in pain or dealing with an infection. When the office did reopen, it was business as usual as far as patient care was concerned. “We always wear gloves and masks and use HEPA filters, so that wasn’t new for us,” he explains. “Being in the medical field, we’re very aware of how viruses are transmitted.” 

The new element was a change in logistics, which they relied upon the Centers for Disease Control (CDC) and American Dental Association (ADA) for guidance. “From what I’m hearing, dental practices nationwide have done a great job of providing safe environments for their staffs and patients,” he notes. 

Team members are an integral part of Dr. Weierbach and Dr. Genetti’s practice. “We call ourselves a work family,” he says. “We really missed not seeing each other when we were closed. We’re so fortunate to have the team we do. They are talented people who want to be a part of something purposeful.” Susan Longchamp, the practice’s administrator, has been with Dr. Weierbach since “day one.” Other team members’ tenures range from 10 to 25 years. “We do things out of the office, too,” he relates. “We go out for dinner together on a monthly basis and once a year we do something special like go to New York to see a Broadway show. We go on a cruise about every four years, too.” 

When the practice reopened in June 2020, Dr. Weierbach didn’t know what to expect. He was aware of the fact that people were postponing or canceling regular medical check-ups and tests and was prepared that patients’ hesitancy could impact his practice. To his surprise, his practice only got busier. 

“As soon as we reopened, people were here. I think they spent the quarantine re-evaluating so many aspects of their lives that they decided it was time to do something for themselves,” he theorizes. “Apparently they were sitting at home researching procedures and decided to finally act. They were having everything done – implants, veneers, whitening and Botox, which we use to address TMJ [jaw-clenching], headaches and gummy smiles. Now we’re using Botox to complement the dental work we do. We’ve been going through Botox like crazy and are averaging two Zoom whitening procedures per day. Business has increased 35%.” 

Whether you are contemplating aesthetic procedures or are making plans to resume regular dental checkups, the doctors agree that taking care of your teeth benefits your overall health. “The mouth is the gateway to your body,” Dr. Genetti points out. “Infection can travel from your mouth throughout your entire body if you are not practicing good dental health. If you have periodontal disease, it can contribute to heart disease and make you seven times more prone to stroke.” 

Being conscious of a less-than-perfect smile also has a social impact. “It affects your entire life,” Dr. Weierbach says of having difficulty eating and becoming socially isolated because of your appearance. “Half the battle is getting in the chair,” he says. Dr. Genetti adds that their patient philosophy centers on the premise of “being a judgement-free zone.” 

The two maintain that communication and education are keys to developing a plan for lifelong oral health. “We meet with new patients for an hour and 20 minutes in order to establish their medical history and conduct a thorough exam,” Dr. Weierbach explains. “Then we develop a comprehensive plan – the patients know from the beginning what their options are and our plan of action.” Dr. Genetti adds that she recommends that parents begin to schedule dental exams for their children “as soon as the first tooth appears” in order to address problems sooner rather than later. 

Giving back has also become a part of practicing dental medicine. For a number of years, Dr. Weierbach has joined other dental professionals in traveling to such underserved areas as Honduras, Guatemala, Puerto Rico, Romania and the Dominican Republic to provide dental services. “Being able to serve others has an incredible effect on your heart and soul,” he says. “Seeing how appreciative people are to receive just the basic services brings new meaning to life. Some of us take our team members along and some bring family members. The experience provides a really valuable lesson to kids, who come away with a new appreciation for what they have back home.”   

The two agree that the year seems to have zipped by. “It’s been a seamless transition,” Dr. Weierbach says. “It’s been a thrill,” Dr. Genetti concurs. “There’s nothing better than to be able to make a difference in the lives of your patients.” 

For more information, visit yourclassicsmile.com.   

Ways to Help Honey Bees

Mild winters have been prompting honey bees to make an early appearance in our landscapes. When you’re adding new plants to your landscape this fall, be sure to include some nectar/pollen sources for the early-arriving honey bees.

Cherry blossoms (Prunus serrulata)

Honey bees (Apis mellifera) are struggling. Their numbers have been declining for decades. Several factors are responsible: fatal viruses (sound familiar?) carried by mites, pesticides, habitat loss from urban development (culture of the perfect green lawn is of no help to honey bees, either) and lack of plant diversity. In recent years almost half of the managed beehives in the U.S. have died. One recent report said that beekeepers have collectively lost 10 million hives.

Bees visit flowers to find food in the form of nectar or pollen. Pollen is a fine powder produced by male flower parts to ensure the next generation of plants, as it contains protein, fat and other nutrients that pollinators require. Nectar is the sweet substance composed of sugars, vitamins, salts, oils and nutrients that provides pollinators with energy. At least one-third of the world’s food crops and 90% of all plants require cross-pollination to thrive. As the honey bees make their way around the garden collecting nectar, they carry grains of pollen on their very hairy bodies. Consider this: pollination is key in one out of every three bites of a healthy diet: nuts, berries, fruits and vegetables. Animals and birds depend on many of these plants for survival, as well. 

Additionally, bees themselves are part of the food chain. Several dozen species of birds, including blackbirds and hummingbirds, will eat bees, as will spiders, dragonflies and praying mantises.

Bees cannot regulate their body temperature. When temperatures drop, they slow down and become less responsive. The perfect hive temperature is 95 degrees F (35 C). When the outside temperature drops to 55 degrees F (13 C), they can no longer fly. Bees are able to keep warm in the hive on cold winter days, clustered around their queen, but they will immediately start foraging again on any late winter days that see the temperature rise above 55 degrees in an effort to supplement their, by then, waning stores of honey. Keep in mind what the honey bees produce and store in their hives is for their own purpose – to feed their colony during the winter.

 Experienced beekeepers will know how much honey they can harvest during the summer so that the bees will have time to generate adequate stores to make it through the cold, nectar-less winter.

Leatherleaf Mahonia (Mahonia bealei)

Global climate change has caused some flowers to bloom earlier or later than usual. As a result, honey bees have a problem finding nectar sources when it turns unusually warm in January (or when the spring season starts early). Overwintering loss rates have increased to 30%.

There are ways concerned Lancaster County gardeners can help the honey bee population. One way is to cultivate plants that flower in late winter and very early spring. While the earliest flowers are from bulbs, there are also some early-flowering shrubs available.

Bulbs and other Plants

What follows are four foolproof, early-flowering bulbs that can be planted now, before the ground freezes. Deer will not touch any of them and they should do fine under a walnut tree. All go dormant by late spring and can be interplanted with other herbaceous plants. They can also be planted in turf, provided the grass is not mowed until the bulb foliage has matured completely. The depth of planting is determined by the size of the bulb and directions will come with your bulb order.

Consider planting near the kitchen window or garage where the flowers and their fragrance can be appreciated in late winter and you can watch for the first bees. All these bulbs should be left undisturbed once planted.

Snowdrops (Galanthus spp.) are great bee attractants. Their delicate-hanging, sweetly scented flowers bloom as early as December or January (as soon as the snow begins to melt). They provide an early vital food resource. These easy-to-grow bulbs will gradually naturalize in small sweeps. The snowdrops in my garden were planted in the 1980s!

Winter aconite (Eranthis hyemalis) is the second rugged flower to emerge in my garden. The upward-facing, cup-shaped, bright-yellow buttercup-like flowers will pop up seemingly moments after the snow melts in a sunny spot. The basal green leaves emerge after the flowers and before long the plants go dormant. It naturalizes by seeds over time. 

Crocus (Crocus spp.) will also turn up as soon as the snow melts. The bees love them! I grow only one species, the “tommies” (C. tommasinianus). They are dazzling with their pale-lavender flowers and striking silver stems. Squirrels do not dig them up. Really! You can trust me on that. And, they seed around. Plant dozens of the bulbs now before the ground freezes and each year you will have an expanding display.

Daffodils (Narcissus hybrids) are the mainstay of an early spring garden. They are tough and long-lived provided they have good drainage. They are available not only in the familiar yellow, but also in white, orange, pink and bicolors. Give the bulbs some space because they will fill in over time. Cut off the spent flowers but do not cut back the foliage until it browns. Daffodil enthusiasts have organized the cultivars into complex divisions based on the blooms, but even the most common variety serves as an announcement that another gardening year has arrived. More importantly, daffodils provide a welcome nectar source for the honey bees. 

A good source for daffodils is Brent & Becky’s Bulbs, which is based in the “Daffodil Capital,” Gloucester County, Virginia. In business since 1900, the 28-acre farm is owned by third-generation gardening enthusiasts, Brent and Becky Heath, who have spent the pandemic addressing garden clubs and horticultural organizations across the world via Zoom. Originally specializing solely in daffodils, the company now offers a wide selection of bulbs, annuals, perennials, tropicals and more. 

Education has also become part of the farm: eight acres are devoted to gardens that educate visitors about sustainable and chemical-free growing methods. As the farm is located amid Virginia’s waterways (including the Chesapeake Bay), the Heaths are passionate about sharing their knowledge with visitors. The farm hosts regular events such as monthly garden walks and seminars/workshops conducted by master gardeners. They also celebrate National Honey Bee Day (in August) every year. For more information, visit brentandbeckysbulbs.com.  

Also of interest is the Gloucester Daffodil Festival that is held in late March/early April. The festival includes such activities as a daffodil show, a parade, a best-dressed pet contest, vendors and a self-guided driving tour of garden displays. For more information, visit daffodilfestivalva.org. Note: Gloucester is a short drive away from Williamsburg, Yorktown and Virginia’s beaches, so make a weekend of it! 

Readers of this column are probably aware of my fondness for Hellebores, often called Lenten Rose (Helleborus orientalis). There is everything to like about this plant. It’s semi-evergreen; deer won’t touch it; it flowers for more than a month in late winter and will self-seed if not mulched. The foliage remains attractive throughout the growing season and is very happy in partial shade. The flowers exhibit shades of white, but hybrids that produce dark colors are available. They will be covered with honey bees when temperatures climb above 55 degrees.

Shrubs to Consider 

Leatherleaf Mahonia (Mahonia bealei) is usually the earliest-flowering evergreen shrub in this area. The pendent racemes of bold yellow flowers jump out against the shiny holly-like evergreen foliage, which is too spiny for deer to browse. The flowers are followed by grape-like clusters of green fruits maturing to blue that the birds will scarf up. Mahonia does very well in shade.

The earliest large shrub to flower is Winter Witch Hazel (Hamamelis x intermedia). The fragrant flowers appear as early as January or early February. Hybrids are available with yellow, orange or rusty-red flowers.

An easy-to-grow vining shrub that flowers on bare stems is Winter Jasmine (Jasminum nudiflorum). The vivid, bright-yellow flowers are displayed on bare green stems and the vine is best grown cascading over a tall stone wall.

One of the earliest viburnums to flower is the Burkwood viburnum (Viburnum x burkwoodii). The intensely fragrant white flowers are irresistible to the gardener as well as the bees.

Of course another first bloomer is the omnipresent Forsythia (Forsythia x intermedia). I won’t give it a space (even in my large garden) because it has only two weeks of interest and the rest of the year it is just a twiggy tangle. The bees, however, love it.

Fall is a great time to plant trees 

Sourwood (Oxydendrum arboreum)

Actually, bees get most of their nectar from trees because they provide thousands of blossoms to feed on. The best tree choices for honey bees include: Willows (Salix sp.), Redbud (Cercis canadensis), Maples (Acer sp.), Serviceberry (Amelanchier), Crapemyrtle (Lagerstroemia sp.), Sweetgum (Liquidambar), Black tupelo (Nyssa sylvatica), Black locust (Robinia pseudoacacia), Sourwood (Oxydendrum arboreum), which is said to produce the finest honey, and Linden (Tilia sp.), which is a bee magnet!

Cornelian cherry (Cornus mas)

The first small tree to flower in this area is usually the Cornelian cherry (Cornus mas). The bloom time of the golden flowers is not the only reason to grow this dogwood. By summer it produces edible fruits that are relished by birds.

Nights for a Museum 

Whenever I travel with my family, we make sure to visit one or two museums. Whether it’s small, historic homes in colonial-era towns or grand testaments to architecture housing some of the finest art in the world, museums are as much part of how we travel as are dining, lodging or the weather. 

Apparently, we are not alone in being fans of museums. According to the American Alliance of Museums, U.S. museums contributed $50 billion to the economy and generated approximately 850 million visitors in 2019. FYI: The three most-visited museums in the United States that year were the National Air & Space Museum in D.C., the Metropolitan Museum of Art in New York and the National Museum of Natural History in D.C. 

Whether you’re looking for a day trip or a weekend getaway this fall, here are four recommendations for museum-inspired travel all within a day’s drive (or less) of Lancaster County.

Taubman Museum of Art  

  • Address: 110 Salem Ave. SE, Roanoke, VA
  • Drive: 331 miles, 5.25 hours
  • Web: taubmanmuseum.org
  • On the way, stop here: Spelunker’s Burgers & Frozen Custard (116 South St., Front Royal, VA). We always (and I mean always) stop for a Cavern Burger on a trip through western Virginia. Front Royal is a good stopping point heading to or from Lancaster County.

Tucked away in plain sight in downtown Roanoke, the Taubman Museum of Art (recognized by its 77-foot glass peak atrium) is one of the finest small-city museums on the East Coast. This collection of American art is interspersed with fantastic traveling curations of world art. From tech-couture fashion to the photography of Ansel Adams, the museum’s changing exhibits highlight the best of the subjects they represent. During our visit we experienced the Jordan Schnitzer Family Foundation’s POP Power: From Warhol to Koons exhibit and were delighted to be up close and personal with work from Andy Warhol, Roy Lichtenstein, Takashi Murakami and Keith Haring.

The Taubman’s permanent collection showcases art from realist Thomas Cowperthwait Eakins, portraitist John Singer Sargent, mixed-media artist Purvis Young, sculptor Petah Coyne and composer turned visual artist John Cage. The museum is easy to visit in one day, leaving time for the many other activities around Virginia’s Blue Ridge region.

World of Little League Museum 

  • Address: 525 U.S.-15, South Williamsport, PA
  • Drive: 121 miles, 2.5 hours
  • Web: littleleague.org/world-of-little-league
  • On the way, stop here: Red Rabbit Drive-In (60 Benvenue Rd., Duncannon, PA). This American icon for burgers, ice cream and nostalgia is either closed or super busy; park if you can find a spot and enjoy the curbside service!

The word “world” is essential when describing the World of Little League Museum. Visitors cannot help but realize baseball is an international language, where strikes and balls mean the same thing from Salunga to Singapore. The museum, located within walking distance from the Little League World Series’ Howard J. Lamade Stadium, underwent a massive re-envisioning prior to 2020 and plans to reopen this fall. 

The walk through Little League baseball history is highly interactive and keeps the attention of visitors of all ages. Traditionalists will love seeing Babe Ruth’s uniform from his 1934 tour of Japan and kids will love keeping up with interactive exhibits showcasing infield and baserunning skills.

The museum is self-guided and takes an hour or two depending on the level of participation and interest. Tours can be scheduled for groups of 20 or more fans.

Virginia Museum of Fine Arts  

  • Address: 200 N. Arthur Ashe Blvd., Richmond, VA
  • Drive: 230 miles, 5 hours
  • Web: vmfa.museum
  • On the way, stop here: Occoquan, VA (10 miles south of I-495 Capital Beltway on I-95). This 18th-century riverside mill town is a step back in time and is filled with historic buildings housing more than 100 art galleries, shops and restaurants.

American writer Peter De Vries once said, “Murals in restaurants are on a par with the food in museums.” Unfortunately, De Vries was gone from the world before he had a chance to visit modern-day Richmond, with its collection of impressive and inspiring murals and the Virginia Museum of Fine Arts. This world-caliber museum’s collection spans fine art through the centuries, from pre-dynastic Egyptian sculpture to modern photography of historic importance. The layout is a bit of a maze but we found helpful guides stationed throughout the wings, concourses and levels. 

My personal highlight was seeing Salvador Dali’s The God of the Bay of Roses; I would have spent the entire day in awe of this masterpiece but the collection of French Art Nouveau and Art Deco furniture, the largest public collection of Fabergé and Russian decorative arts in an American museum, and European Baroque and Renaissance paintings beckoned us to continue. As a bonus, the museum is home to Amuse, where we could relax with some cocktails, beers and impressive fine dining and discuss what we had just experienced.

The Rosenbach 

  • Address: 2008-2010 Delancey Pl., Philadelphia, PA
  • Drive: 80 miles, 2 hours
  • Web: rosenbach.org
  • Afterward, stop here: Locust Rendezvous (1415 Locust St., Philadelphia). Grab a post-museum drink at this welcoming “no theme required” neighborhood watering hole, which attracts an eclectic mix of theatergoers, students, suits, construction workers and restaurant industry types.

Unless you know what you are looking for, this bibliophile’s dream museum near Rittenhouse Square would otherwise go unnoticed. Inside, the rowhome museum houses the collections of brothers Philip and Dr. A.S.W. Rosenbach. The collections include rare books, manuscripts, furniture, paintings and sculpture. Standouts – in my opinion – among the thousands of priceless items include notes and outlines for Bram Stoker’s Dracula; a rare first edition of Don Quixote and documents in Miguel de Cervantes’ hand; and the largest surviving portions of the manuscripts for Charles Dickens’ The Pickwick Papers and Nicholas Nickleby. On a personal note, the museum has first-edition copies of novels by Thomas Hardy, which like many other classic items, are on display by appointment only and are freely accessed for research.

June 16 is Bloomsday, the day fans around the world celebrate James Joyce’s Ulysses. Since it holds a rare, handwritten manuscript of the epic, The Rosenbach celebrates every year with a festival normally held on Delancey Place.

Behind the Cover

How often do you page through a magazine and wonder what inspired a photo spread or what went on behind the scenes of a photo shoot? I always have to laugh when I think back to one of my earliest photo shoots. Vogue magazine came to Lancaster in the early ’90s to photograph a huge spread about the latest style – minimalism. Apparently in the mind of Anna Wintour, the Amish best exemplify the look, so why not go to the source. 

As I was acquainted with the owner of the bed & breakfast where the crew would be based, she was able to get us permission to hang out and do behind-the-scenes photography that would run in Lancaster County Magazine in conjunction with the spread that was due to run in Vogue’s September issue. As it turned out, Vogue discovered its competition was preparing to unveil its own take on minimalism in its August issue, so they bumped the Lancaster piece to August. We had no choice but to stick with our September issue, which made us late to the party. 

Still, it was very exciting to be a fly on the wall. I still remember stopping by the B&B ahead of the arrival of one of that era’s supermodels and a makeup artist who complained non-stop about the quality of cell service in the Intercourse area. I mean, for gosh sakes, he had to get in touch with Madonna! Surveying the room in which nothing but black clothing from the likes of Ralph Lauren, Calvin Klein and Jil Sander was being stored was mind-blowing! 

In my naivety, I expected the photographers and staff to be running around in Chanel suits. That was not the case. They were all embracing the grunge look from head to toe! The supermodel spent all her downtime puffing away on cigarettes. It was sort of disillusioning to see the reality of a big-time photo shoot. 

Which brings us to the summer of 2021. Think back to August and what do you remember? Rain and lots of it! We photographed this month’s cover story in two parts. Planning for it started back in March, when the project was simply a construction site that Dwight Graybill of Cocalico Builders invited me to see. The view from it was simply magical. Then again, I was only permitted to turn in my chair to see the view when darkness set in, which probably coincided with finishing off wine bottle number two (or, maybe it was three). 

Later, the wheels started spinning in my head. After watching one too many Hallmark movies, a Sex and the City marathon, blubbering through an episode of This is Us and hearing friends say they can’t wait to go dancing again, an idea struck! We’d up the ante and take it beyond a typical home feature. 

In May, I presented my idea to Dwight and homeowners Connie Kaplan and Jimmy Borst, who were game to be a part of it. Bobbi Nicole Bentzel of Glamour Room and Tiffany Rupert of Tiffany’s Bridal Boutique agreed to style Connie for the shoot. Jimmy got a tuxedo from Men’s Wearhouse. The cover premise would be they’ve arrived home from a black-tie benefit or wedding, kicked off their shoes and topped off the evening by dancing with the lights of Reading glowing in the background. Photographer Nick Gould was on board and devised a schedule that would accommodate his mid-August vacation as well as my late-month vacation. 

On August 4, the weather was gorgeous – as in low 80s and no humidity – for the architectural shots. It was such a beautiful night that nobody wanted to leave. So, we sat and drank wine until 10 or so. 

Unfortunately, it was a totally different story a week later for the cover shoot and interiors. On the drive to Glamour Room, the sky was ominous. As we rolled up the driveway of Jimmy and Connie’s home in Galen Hall around 5:30 p.m., the sky turned black. About 30 minutes later – just as Nick and his assistant, Lexi, arrived – the wind began to howl, lightning lit up the sky, thunder echoed across the valley and the skies opened up. Everyone consulted the radar apps on their phones. It looked like the storms would be in the area for the next two hours. There went our schedule! The shot we had meticulously set up the week before would be impossible to get. 

Nick quickly came up with Plan B, which prompted a move from the outdoor dining area to in front of the fireplace. Furniture had to be moved and the floor thoroughly dried so that Connie’s dress wouldn’t get wet. Did I mention it was 95 degrees and 150% humidity? Or that Nick and I were on our hands and knees trying to dry the floor with towels? 

Despite her best efforts, Connie’s beautiful hair began to droop. Her makeup was sliding off her face. The weather showed no signs of cutting us a break. So, we moved on to Plan C – interior shots and the Cocalico Builders team. 

Then, about 8:15 p.m., a miracle happened. The sun began to shine. A rainbow arced over the city of Reading, where the buildings were now bathed in a golden glow. It got maybe five degrees cooler. We told Connie and Jimmy to get dressed, pronto! Despite darkness setting in, Nick got his shots. We all danced! 

We hit the road a little before 11 p.m., leaving the place a wreck. Poor Nick had to be in King of Prussia bright and early the next day for a job. I was in a state of exhaustion until Sunday. 

Despite Mother Nature not cooperating, it occurred to me that after all these years, I can still say, “I love my job!” 

– Suzanne Starling-Long

The Railroad House Inn: Full Steam Ahead

Built in 1823, the Railroad House has survived catastrophic floods, the effects of war, a depression, prohibition, economic downturns and a barroom brawl or two over the course of nearly 200 years. When it remained closed during the summer of 2020, fans feared the pandemic had derailed it. Put your fears to rest … the Railroad House’s future is on track to move forward!  

Transforming the carriage house on the property into an events venue was at the top of co-owners Freddy States and Joey Bowden’s to-do list. Work was completed last fall, allowing the venue to begin hosting micro-weddings and events such as wine dinners. The carriage house makeover also included the addition of a patio and gardens.

Actually, the pandemic allowed co-owners Freddy States and Joey Bowden to take a break and map out the future of the Railroad House. “Even before the pandemic, the wheels were moving to make some changes we had on the drawing board,” Joey explains. “In March [2020], we looked at the mandated closure as an opportunity to make our move and not sit idle. We took advantage of the downtime and were finally able to get projects off the ground and also get work done on our never-ending ‘to-do’ list. This is an old building – it seems like things constantly need to be fixed.” He estimates that 60 to 65 hours a week were spent working on projects over a nearly six-month period before the Railroad House reopened in the fall of 2020. “The only area that didn’t get a makeover was the main-floor bar and dining rooms,” Joey reports. 

When other restaurants reverted to offering take-out service, the Railroad House remained closed so that projects could be completed. “It was easier to forge ahead and just push through,” Joey explains. When outdoor dining was permitted, the Railroad House’s beautiful patio was in the process of being renovated. “We took out all of the 4,200 bricks and re-laid them in order to eliminate the issue of wobbling tables,” Joey notes. New concrete walkways that skirt the building and lead to others on the property were added, as well. New patio furniture was purchased. Bradley Hagens, who works at the Railroad House and once helped to care for the gardens at Doneckers, added his expertise to freshen and redesign the landscaping. 

The original summer kitchen now functions as a private dining room that can accommodate 15 to 20 guests.

On the upper floors of the inn, they began the process of refurbishing the guest rooms. “They really needed it. I bet they hadn’t been updated in 40 years,” Joey says. “They had become a mish-mash of styles.” Now, the guest rooms are light and airy thanks to the modern color schemes that serve to showcase the architectural details in each room.    

The Perry Street Cellar, which always bears the brunt of flooding in Marietta, was given a thorough cleaning and update. “We went over that top to bottom,” he notes. With its emphasis on craft beer and pub fare, the space has become a favorite place for casual dining, musical entertainment, fundraising events and wedding-related activities such as engagement and bachelor parties. 

Specializing in Micro-weddings  

The Railroad House has always been a popular wedding venue. “We’re unique,” Joey says of the historic buildings and beautiful setting. “We were doing micro-weddings before the concept even existed.” When micro-weddings began trending locally about four years ago and were a personal preference rather than a pandemic necessity, Freddy and Joey were on-board, as they had already begun to make plans to convert a carriage house on the property into a wedding venue. The renovated, climate-controlled carriage house, with its soaring ceiling, window-filled walls and wrought-iron chandeliers, can comfortably accommodate 50 to 60 guests and offers such amenities as a bar, a secret-garden-like patio, private bathrooms and, of course, an on-site caterer. 

The carriage house, which seats 50 to 60 guests, offers such amenities as a bar, private restrooms, wrought iron chandeliers and an outdoor sitting area.

Joey Bowden, the co-owner of the Railroad House Inn, in the newly restored carriage house that provides the perfect setting for micro-weddings and other small-scale special occasions.

Another building on the property – the original summer kitchen – has also been given a new lease on life. It’s always presented owners with the dilemma of how to utilize it, so it has largely stood empty. “I know a previous owner used it as a guest house but since it’s located right next to the patio, it’s not very private. Freddy and I butted heads over this one,” Joey shares. “He saw it as a bridal suite, while I saw it as a private dining room.” Joey’s vision won out and the refurbished summer kitchen now functions as a private dining room that has a seating capacity of 15 to 20 guests. “It’s a nice option for events such as showers, anniversary and birthday parties, very small weddings and even small corporate dinners,” Joey points out. 

The expanded emphasis on weddings and other special occasions prompted Freddy and Joey to add a wedding coordinator to the staff. “We’re learning a lot about weddings – namely, it takes a lot of legwork to plan and execute one,” Joey admits. “As two guys who barely took part in helping to plan our own weddings, we knew we needed help. Fortunately, we were able to bring Lauren Kurzik on staff. She brings experience – Lancaster Country Club – and a background in restaurants to the Railroad House, plus she lives in Marietta.” 

Joey and Freddy are grateful for Lauren’s expertise. Like other venues, the Railroad House is doing its best to accommodate weddings that were canceled or postponed in 2020, as well as host those that were booked for 2021. As a result, weddings are being held at the Railroad House (and across Lancaster County) not just on weekends but throughout the week. “It’s been a little crazy,” Joey attests. And, with fall fast approaching – the most popular wedding months in Lancaster County – the schedule will undoubtedly remain hectic going into 2022. 

The restaurant’s patio area was given a makeover that included pulling all of the 4,200 bricks and relaying them, new furniture, new concrete walkways and updating the landscaping.

 

Chugging Along 

In regards to Marietta, Joey is excited by the fact that the riverside town is “hitting it just right” as far as moving forward is concerned. “Our restaurants seem to have made it through the pandemic,” he says, noting that when Heart Café closed its doors in early summer (2020), York native Molly Fisher took it over and opened a second location of her popular Molly’s Courtyard Café, which specializes in breakfast and lunch fare.

On the menu: Pork loin, salsa and a medley of roasted vegetables.

With buildings along Market Street transitioning from apartments to retail and entertainment locations – thanks to entrepreneurs such as Freddy, Steve and Abby Ulrich and others – Joey sees a “walkable downtown” emerging in Marietta over the next five years. 

One such entertainment venue is Susquehanna Stage, which makes its home in a large stone church on West Market Street. The expanded space prompted the creation of an umbrella organization called Marietta Center for the Arts. In addition to community theater, plans call for the building to host events such as live music performances, open-mic nights, art exhibits, summer camps and more. The organization has also been working to restore the Marietta Theatre, which dates to 1914.  

On the menu: Risotto with sweet corn, heirloom tomatoes, Vidalia onions, parmesan cheese, fresh herbs and shrimp.

Of course, Marietta is known for its wonderful holiday tour of homes, which is presented by Marietta Restoration Associates and is one of the oldest (more than 50 years) tours of its kind in the state. Its annual garden tour allows visitors to see yet another artistic aspect of Marietta. 

As for recreation, the Northwest Lancaster County River Trail meanders along the Susquehanna River from Columbia north to the Falmouth area, bringing trail users through Marietta. Restaurants and other businesses are definitely reaping the rewards that the trail brings to the town.  

The big news is that movement is starting to take place at the train station that sits across Perry Street from the Railroad House. “We’ve been wanting to do something with that for years,” Joey says. Now, thanks to grants already awarded to the Lancaster County Redevelopment Authority and Susquehanna Heritage, Marietta will become a major component of the Susquehanna National Heritage Area courtesy of the adaptive-reuse project that will see the train station become a visitors center and trailhead station along the Northwest Lancaster County River Trail. Everyone along Front Street’s “Restaurant Row” is excited by the prospect of having even more visitors “flood” into Marietta. 

On the menu: Roasted chicken with Brussels sprouts and potatoes.

Built in 1869, the station has been languishing for years. Plans call for it to be operated by Susquehanna Heritage, the organization that oversees Columbia Crossings and the Zimmerman Center for Heritage near Long Level in York County. The Railroad House is in discussions to operate a casual dining area in the rear of the building. Joey is excited about the design plans architect Wendy Tippetts has shared. “It’s going to be beautiful!” he says. As the grant-application process is nearing an end, Joey hopes to see work begin on the project by 2023, which just happens to be the occasion of the Railroad House’s bicentennial. 

A Post-Pandemic Railroad House 

Joey is of the opinion that the pandemic “will change the landscape” of what restaurants look like and how they operate. Staff shortages and supply chain issues were a major concern over the summer. “I’ve had to step in on occasion and be the bartender,” he says. “You do what you gotta do to stay open.” Food shortages and rising prices have also been challenging restaurateurs and their staffs. For example, the price of crabmeat prompted restaurateurs up and down the East Coast to remove crab dishes from their menus over the summer. “I’d hate to own a crab-picking restaurant right now,” Joey said in mid-July, adding that lobster prices had escalated as well. “I paid $30 for a just-OK lobster roll in Cape Cod earlier in the summer,” he noted. “That’s nuts!” 

What hasn’t changed is the public’s love of dining out. Now, however, consumers expect restaurants to meet their lifestyle preferences. As a result, the Railroad House’s kitchen staff – which is now led by Taylor Heck – strives to keep current with trends (small plates and farm-to-table) and lifestyle choices (vegan and gluten-free), yet offer guests a well-rounded menu that offers everything from burgers (grass-fed beef, of course, as well as black bean for vegans) to what Joey calls “innovative comfort food” that ranges from gouda mac-n-cheese to low country shrimp boil, pork loin, autumn pasta, Norwegian salmon and steaks. An expansive brunch menu is available on weekends. Ingredients provided by local farmers and purveyors help the menu to evolve on a seasonal basis. 

The Perry Street Cellar offers a casual alternative, as it specializes in pub fare and craft beer.

Looking to the future, Joey maintains that diversifying will allow the Railroad House to not only survive but thrive. “We want to offer our guests an experience, whether they are having dinner at the restaurant or are having a wedding in the carriage house,” he says. Diversifying extends to offering yoga in the gardens, meditation sessions and wine and beer dinners in the carriage house and trivia contests and get-togethers for vinyl-record enthusiasts in the Perry Street Cellar. “We’re willing to give anything a try!” he says. 

In July, after a particularly busy weekend, Joey took to Facebook to thank his employees for a job well done. “I wanted to get out a message of positivity today. As a restaurant owner and someone that also works the day-to-day grind of the industry, I want to shout my whole entire staff out for meeting and exceeding expectations whenever possible. The whole country should understand and appreciate what this pandemic has done to our industry. That being said, I want to shout out my whole staff. They come in with the mindset that we will conquer and today was a shining example. Thank you, Taylor Heck, Chance Boyd, Bradley Hagens, Alexis Strickler and many more!! Small win for the soul!”

The guest rooms on the upper floors were completely refurbished. Modern color schemes bring focus to the architectural features, while décor and accessories make the rooms all the more inviting.

Despite uncertainty and the challenges that no doubt lie ahead, Joey maintains a positive outlook. “We’re as strong as we’ve been since opening six years ago,” he says of when he and Freddy became the owners of the Railroad House. “Things are looking up!” 

The Railroad House Inn is located at 280 West Front Street in Marietta. Call 717-426-4141 or visit railroadhouseinn.com for more information.