CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Pleasant View Communities: Perspective of Purpose

Gardening and Nature at Pleasant View Communities

Photos courtesy of Pleasant View Communities

For over 66 years, gardening has been at the heart of Pleasant View Communities. When the doors of the Pleasant View Rest Home opened in 1955, the Hoffer Farm, located across North Penryn Road, was responsible for provisioning the home with all items needed to provide care to the residents. From milk and vegetables to blankets, almost all necessities were met by the operations of the farm. 

Now, many decades later, gardening continues to play a pivotal role in the lives of the residents who call Pleasant View home. Community gardening plots are shared and tended to by members of the Gardening Club. A greenhouse was recently added to an activity lounge so residents can garden rain or shine. Residents enjoy landscaping their own cottages and balconies and most recently, hydroponics was installed for learning, engagement and opportunities for farm-to-table.

Resident John Landis, who moved to Pleasant View two years ago with his wife, Eileen, was just a young boy in the fields of the Hoffer Farm when the thoughts of a care facility were in their infancy stages. His mother’s cousin, Grace Barto, was a founding mother of the original rest home. The Landis family recalled many memories of growing up in their family gardens. John says, “My early schooling was in the garden with Mom. There wasn’t much she didn’t plant and had reasons for why she planted things where she did.” 

John’s family farm was on nearby Graystone Road where he, as a young boy with his father, would operate a one-horse cultivator shovel harrow from atop a horse named Scott. Eileen’s childhood was similar – spending time in the garden with Mom harvesting peas, lima beans and corn. The life lesson Eileen learned as a young girl was recognizing the hope that gardening promotes. If a crop failed one year, there was always next year. She finds so much joy and satisfaction in what such a small seed can yield.

Having been farmers, it was only fitting that the opportunity to continue that craft was an important amenity they hoped for in a retirement community. John and Eileen joined the Gardening Club as soon as they moved in and found that it helped them meet new people and make friends who shared similar interests. Today, the Gardening Club is growing strong and abundant with a beautiful display of expert gardening. Reflecting on how gardening has impacted their life, John and Eileen share, “We believe it is healthy to garden –
something about the earth, the soil, watching it grow, battling bugs – it is a wholesome connection to living.”

As Pleasant View Communities continues to find ways to redefine the retirement-living experience, the reimagination of the Hoffer Farm will not only serve as an integral part of the greater Manheim community, but also offer many new and exciting opportunities for residents who enjoy gardening and harvesting. Orchards cultivated with apple trees and sunflowers, hydroponic greenhouses and native-plant gardens will be a part of the 50+ acre redevelopment. A significant share of the crops raised in the gardens and fields will be donated to organizations that are working to eradicate food insecurities in the area. Another portion of the crops will be available to the public at an on-site produce market. Vegetables and herbs will be utilized for farm-to-table dining at Pleasant View’s Hearth and Harrow restaurant on campus. The orchards and native-plant gardens will also serve as habitat for wildlife for the community to enjoy.

Given the rich history of gardening and a connection to the natural world, Pleasant View Communities is a great fit for anyone who is looking forward to a retirement-living setting where they desire to experience nature in its beauty, enjoy a community of friends and a place where there is plenty of soil to plant!

Overview

Type of Community

Life Plan/Continuing Care Community 

Range of Services

Pleasant View provides a wide range of services, including Independent Living, Personal Care, Memory Support, Skilled Nursing Care and Rehabilitation Services. 

Residential Options

There are many options to choose from at Pleasant View, including 52 cottages and 100 apartments on our Manheim campus, as well as our new expansion, West Lawn, which will provide hybrid apartments. Our satellite campus in Lititz offers the newest trend in senior living: urban living at the Lofts of Lititz Springs.

Dining Options

Welcome to Heath and Harrow, a restaurant, bistro, coffee bar and outdoor patio where friends can relax and families can gather. At the center of the restaurant area, you’ll find a hearth oven. Our name highlights that signature feature and connects back to Pleasant View’s heritage of the family farm. Our goal is to partner with local Lancaster County food vendors to bring the farm-to-table movement to our community.

Health/Fitness Facility/Activities

PVFiT is available to anyone over the age of 40. Amenities include a state-of-the-art gym, fitness room for group classes, personal trainers, saltwater pool, jacuzzi and sauna. Play golf all year round with our Full Swing Golf Simulator!

 

544 North Penryn Road, Manheim, PA 17545

PleasantViewCommunities.org

717-665-2445 • Info@pvcommunities.org

Moravian Manor Communities: Pursue More from Life

Gardening and Nature at Moravian Manor Communities

Photos by Nick Gould

Discover the perfect place with opportunities to grow and enrich your lifestyle at Moravian Manor Communities. With the area’s widest array of residences and two campuses in Lititz, we’re cultivating a community rich with possibilities. Here, you’ll not only discover room to grow physically, emotionally, intellectually, socially and spiritually, but also actually grow whatever you want … native flowers, herbs and veggies! Meet some neighbors who discovered the art of finding room to grow at Moravian Manor Communities. 

The Courtyard Pollinator Garden, certified by the National Wildlife Federation, started as a seed in the imagination of resident Elaine Bell. A gardening enthusiast and past volunteer at the Morris Arboretum in Philadelphia, Elaine approached the grounds supervisor about creating a sustainable pollinator garden. Together, with the guidance of Linda Ferich, a master naturalist  from the Lancaster Conservancy, this garden took root in our interior café courtyard. 

In our community garden plots, companion planting takes on a new definition. Here, neighbors enjoy planting side-by-side, sharing conversation and their harvest. For resident Marsha Campbell, her dad inspired her love of gardening. “He gave me a couple packets of flower seeds and showed me where I could plant them. Hopefully, I’ve planted the love of gardening in my grandchildren – one will gladly weed, one likes to water, one enjoys harvesting and one simply eats … especially cherry tomatoes right from the vine!” Lititz was already home to Marsha and her husband, and they chose Moravian Manor Communities for its Life Plan offerings and friendly, dedicated staff. 

Being able to continue gardening was a big factor for resident Elaine Fulmer when choosing to move here. “I love having a perennial flower and herb garden around my carriage home, plus a vegetable plot. I love the serenity and nurturing of plants. As well, I enjoy the camaraderie of the community garden. New friends helped me expand my knowledge about growing vegetables too, from basic ones last year to watermelon, scallions, Swiss chard, delicata squash and more this year.”

Gardening helps resident Jerry Shank stay grounded. “My parents introduced me to gardening. I still see it as somewhat of a mystery … putting an inert seed into the ground can produce a living plant … and then helps nourish my life.” Jerry and his wife chose the community for its close connection with Lititz. “We find this setting so inviting and comfortable as we move through our retirement years.”

For resident Walt Stump, his grandfather introduced him to gardening. He shares, “When we arrived at the Warwick Woodlands Campus, we both loved the beautiful quaint, village-like appearance of homes with inviting front porches.”

Home flower gardens add to the beautiful landscaping around Moravian Manor Communities. Resident Ann Hostetter used her passion for gardening to bring her carriage home’s yard to life with a wide array of everblooming perennials and annuals.

Discover community connecting with nature and each other at Moravian Manor Communities by calling 717-626-0214 or visit us virtually at moravianmanorcommunities.org. 

Overview 

Type of Community

Life Plan Community (Contract Type C – Fee for Service)

Range of Services

Residential Living, Assisted Living, Personal Care, Skilled Care, Memory Care and Short-Term Rehab.

Residential Options

Nearly 40 different floor plans: apartments, cottages, carriage homes and townhomes.  

Dining Options

Moravian Manor Communities dishes up six ways to nourish your lifestyle with diverse culinary experiences. The Owl’s Nest Restaurant & Sippery serves fresh farm/sea-to-table comfort food plus specialty drinks, wine and craft beers (to residents and their guests only). The Gallery Café is a relaxed cafeteria-style hub with Wi-Fi, serving breakfast and lunch. The Founders Dining Room offers chef’s home-style daily specials and à la carte items. Outdoors there are grill stations on the Tree Top Terrace and in the Pavilion. A variety of convenience meals and catering also are available.

On-Campus Activities

Meaningfully connecting with the world around us creates a sense of purpose and encourages personal growth. At Moravian Manor Communities, life is active and engaging, infused with opportunities for lifelong learning, cultural enrichment, outings and excursions. 

 

300 West Lemon Street, Lititz, PA 17543

MoravianManorCommunities.org

717-626-0214

nicolem@moravianmanor.org

Luthercare: Together in Community

Photo by Nick Gould

Gardening and Nature at Luthercare

When you gather a group of gardeners together at a Luthercare community, conversation comes easily. Whether they’re discussing the variety of herbs or flowers growing at our greenhouse and gardens, remarking on a Monarch butterfly that just passed through, asking if anyone could use the extra beets or tomatoes being harvested or simply catching up with each other, the camaraderie and joy that comes from sharing a hobby is clearly on display. 

“This is a ‘Harvest of Friendship,’” says one of the gardeners, and the others enthusiastically agree. For them, gardening provides not only a way to stay physically active and yield some nutritious, home-grown fare, but it’s also therapeutic to dig in the soil, tend their gardens and cultivate friendships in the process.

“It provides an activity and social contact for those who have been gardening all their lives and thought they might lose that opportunity when they moved here,” says Terry Wible, a Luther Acres resident who can often be found at the Horticultural Center gardens on campus. 

“I call it playing in the dirt. It’s just so relaxing,” says Shirley Wise, a Luther Acres resident and lifelong gardener.

For some residents, gardening is a new hobby that they’ve begun as they settle into life at a Luthercare community. Some choose to garden in designated plots or raised beds, while others bring their love of gardening to the beds and patios surrounding their cottages.

Photo by Nick Gould

Whether your passion is gardening, hiking, swimming, art or music, or something you’ve yet to discover, life here is filled with opportunities for you to be active and engaged. 

Luthercare offers two senior-living communities in Lancaster County – Luther Acres in Lititz and St. John’s Herr Estate in Columbia – that feature a variety of apartment and cottage homes with a maintenance-free lifestyle and peace of mind for tomorrow.

Our vibrant communities are home to fantastic amenities, including on-campus restaurants, fitness centers, a movie theater, woodworking shop and more.

Moving to a Luthercare community is an investment in your future, freeing you from the responsibilities and hassles of home ownership, enabling you to do the things you love and offering you the security of a network of care and services. You’ll have the time to focus on the things that matter most to you and the freedom to experience it all.

We invite you to explore a Luthercare community and experience the difference for yourself. Come see why our communities are more than a place to live; they are an opportunity to blossom and create the future you’ve envisioned!

Photo courtesy of Luthercare

Overview 

Type of Community

Continuing Care Retirement Community

Range of Services

Luthercare’s three senior-living communities – Luther Acres in Lititz, St. John’s Herr Estate in Columbia and Spang Crest in Lebanon – offer a lifestyle rich in services, amenities and programs. Luthercare offers active Independent Living, Supportive Personal Care, Memory Care, Skilled Nursing Care, Rehabilitation Services and In-home Care.

Residential Options

Our communities feature comfortable and stylish independent-living cottages and apartments in a wide variety of sizes and designs. Most feature patios or balconies. We also offer beautifully updated private rehabilitation rooms, private or companion personal care suites, and private or semi-private skilled nursing care rooms.

Dining Options

Our on-campus dining options feel like your favorite full-service restaurant – complete with a professional wait staff and menus to delight all tastes. Each day you’ll enjoy choosing delicious made-from-scratch items, including signature dishes, regional favorites and freshly made desserts. We offer dine-in or take-out options.

On-Campus Activities

Our communities offer a variety of opportunities to share your interests, cultivate hobbies or develop new pursuits. On-campus activities include live music events, happy hours, clubs (from walking clubs to book clubs), educational seminars, group exercise classes, a water volleyball team and much more!

600 East Main Street, Lititz, PA 17543

Luthercare.org • 717-626-8376

info@luthercare.org

It’s a Beautiful Day with Kristy Aurand

Imagine Covid doesn’t exist and you have a day off from work. You are free to spend the day doing exactly as you please. Inspired by U2’s It’s a Beautiful Day – “It’s a beautiful day, don’t let it get away” – we asked Kristy Aurand to describe her perfect Lancaster County day. 

About Kristy

Born and raised in Lancaster, Kristy is a graduate of Manheim Township High School. She earned a degree in government and political affairs from Millersville University. Her career path has taken her from LNP (Lancaster Newspapers) as an editorial clerk, reporter and marketing coordinator to sales positions with the Lancaster Barnstormers and the Lancaster Chamber. Today, she is the chief development officer at Community Action Partnership of Lancaster County (CAP), where she leads fundraising and friendraising efforts. 

Kristy is married to Adam Aurand and is mom to daughter Kylar, and the family dogs, Sally (mutt) and Lucy (corgi). She is also an avowed wine enthusiast! 

Loving Wine!

Kristy credits her love of wine to Adam. “When I met him in my early 20s, my Sunday afternoon ritual included eating Pizza Hut pizza paired with white zinfandel in a coffee mug,” she recalls. “He had gone to Ithaca College in the Finger Lakes region and encouraged me to branch out and try new wines.” The Aurands have continued to branch out where wine is concerned. “We love trying wines that are local to wherever we’re traveling – some of which are better than others,” Kristy says. “Virginia wine, for example, is much better than Georgia wine. Texas wine is surprisingly good. Some of my very favorite New World wines come from Oregon, Washington and South Africa. Nothing beats France in the Old World!”  

Red, White or Rosé? 

“If I’m drinking wine with a meal, it all depends on the food pairing! If I’m enjoying a glass by itself, and it’s between the months of May and September, it will always be rosé,” Kristy reports. “Outside of rosé season, I generally prefer red over white, although I believe I’ve developed a touch of an allergy to red – it sometimes gives me a headache if I enjoy too much.”

Most Interesting Wine Event She’s Attended 

“That would have to be the Harrisburg Wine Festival, no question,” says Kristy. “It is put together by the state system – Fine Wine & Good Spirits. There are more than 100 winemakers who pour more than 600 wines from all over the world. In 2018, I had the chance to taste a Penfolds Grange, which retails for $800/bottle! Due to the pandemic, the event was canceled in both 2020 and 2021, but I’m super hopeful it will be back in 2022.”

Bucket List Winery 

For Kristy, it would be Chateau Miraval in the southern French region of Provence. “Not only do they produce one of my favorite rosés, but there’s always the chance that Brad [Pitt] or Angelina [Jolie] will be there,” she says of the winery’s celebrity owners. (Kristy better hurry: Jolie has initiated legal proceedings to sell it.)     

What Role Does CAP Play in the Community? 

CAP works to transform generational poverty into economic prosperity so that all can thrive,” Kristy explains. “Best known for the individual programs we administer – Head Start, WIC, Domestic Violence Services, among others – CAP annually serves 40,000 people in Lancaster County, as they work to attain economic empowerment. On a systems level, we partner across sectors to dismantle policies and practices that work against the economic prosperity the families we serve are looking to achieve. As chief development officer, I am responsible for setting organizational fundraising strategy to ensure our customers have access to the resources they need.”

In her Own Words: Kristy’s Perfect Lancaster County Day 

My perfect Lancaster County day would start with sleeping in and enjoying a leisurely amount of time to wake up. Then Adam, Kylar and I would head to Central Market for a smoothie at Lancaster Juice Company and a treat from Shady Maple Bakery (they have a gluten-free section now!). We’d buy some cheese from S. Clyde Weaver and then drive to Manheim to visit Waltz Vineyards. We’re wine club members, so we get free tastings any time we want! 

After a tasting, we’d buy a bottle of wine – preferably rosé – and take our cheese from market out to Waltz’s beautiful lawn area, which seems to overlook basically all of Lancaster County! We’d enjoy our wine, our daughter would play with Lucy, the resident border collie, and we’d take lots of pictures. 

Next, we’d treat our dogs to an adventure. Both Sally (a complete mutt and the sweetest dog) and Lucy (purebred corgi and exceptionally sassy) love to go to the Manheim Township Dog Park, so we’d take them there to play with their friends. 

Back at home, we’d “get fancy” (as my daughter would say), and head to one of my favorite Lancaster County restaurants. It’s simply too hard to choose, but it would either be Citronnelle, C’est La Vie or El Toro Barbacoa. All have delightful options for outdoor dining, as well as some of the most delicious options for gluten-free food around, a lot of which is sourced locally. Oh, and we’d drink wine!

Coffee and Cream: Coffee, Ice Cream and More

As you might guess from the name, Coffee and Cream features coffee and ice cream. However, that’s just the beginning. As you will discover, there’s so much more to this eatery that’s located just a short walk from the Northwest Lancaster County River Trail.

The coffee and tea menu is extensive.

This gem of an eatery in Columbia was opened in October 2019 by Megan and Jim Groff, who also are part-owners of Union Station Grill, where Jim serves as the general manager. Coffee and Cream makes its home in what was originally a Pennsylvania Railroad passenger station. Megan reports that the building once served as a manufacturing facility for Lasko fans and was a machine shop before it was vacated. “It sat vacant for a couple of decades,” she explains. “Jim always liked the building, which is across from the boat ramp. We live in town and would come in from a day of boating and see the building – he would say it might be a great little place where people could stop by after boating or hiking the trail and get an ice cream treat,” she explains. 

The building is near the southern terminus of the Northwest Lancaster County River Trail and across from Columbia Crossings River Trails Center, a visitor/education center and trailhead for the popular trail. “We have people coming in after walking or biking the trail. We also have ‘regulars’ who stop in for coffee in the morning. A coffee shop is an everyday thing for a lot of people,” Megan says.

Ice cream selections include flavors from Hershey’s and Beck’s.

The light and airy space is distinguished by a white-and-turquoise color scheme, high ceilings, large windows and an understated industrial-chic design aesthetic. The café has seating for about 28 indoors. The main seating area shares space with the service counter where guests place orders, select pastries or grab a drink from the reach-in. A long wooden banquette with tables and chairs is on the wall opposite the service counter. There are also several free-standing tables with chairs. A hand-painted mural on the wall over the banquette was created by a local artist and artwork from local artists adorns the walls throughout the café. 

A smaller dining area contains a high-top table and chairs and two casual chairs, as well as a bin filled with toys and books for young visitors. The long front porch serves as an outdoor seating area. There’s also a walk-up window on the front porch. “We put the take-out window in during the COVID-19 pandemic,” Megan says. “It’s something we thought about doing when we opened, but didn’t have the time to do it then. It’s convenient for people coming off the trail – sometimes you’re hot and sweaty and don’t want to go inside a restaurant to order.”

Coffee and Cream makes its home in a former railway station that is a short walk away from the Northwest Lancaster County River Trail.

Coffee and Cream serves both Hershey’s and Beck’s (a premium, handcrafted ice cream produced in York) ice cream, as well as Achenbach’s pastries and Mr. Sticky’s sticky buns. “They’re all local products, and we like to focus on local,” Megan says, describing the menu as “simple classics; items like your kitchen at home.” 

Breakfast fare includes baked oatmeal, creamed chipped beef, loaded hash browns, biscuit sandwich, breakfast panini and croissant-wich (bacon or sausage, egg, and American cheese on a house-baked croissant). Lunch items include a variety of paninis (including a “build your own”), cobb salad, classic or Waldorf chicken salad, quiche and grilled cheese among others. Fresh soup, small salad and fruit cup are among the sides.

Lunchtime choices include soup and sandwiches such as chicken salad croissant.

Hot drinks include coffee, latte, café au lait, chai latte, cappuccino, Ghirardelli hot cocoa and tea-based drinks such as London Fog and Parisian Mist. Cold drinks include fresh-brewed iced tea, iced cold-brew coffee, iced latte, fruit smoothies, frappes, milkshakes, ice cream floats and fountain soda. 

“You can tell the weather in Columbia by what menu items are popular that day. When it’s hot, smoothies, shakes and ice cream are top sellers,” Megan says. “On the weekends, people come in for our breakfast sandwiches and quiches. During the week, some people get coffee and a breakfast sandwich to go.”

Bakery items are provided by Achenbach’s and Mr. Sticky’s.

Coffee and Cream is located at 101 North Front Street, Columbia. Hours after Labor Day are Monday through Friday, 6 a.m.-4 p.m. and Saturday and Sunday, 7:30 a.m.-4 p.m. For more information, call 717-449-5488 or visit coffee-and-cream-coffee-shop.business.site and on Facebook and Instagram. Take-out is available; order online at clover.com/online-ordering/coffee-and-cream-columbia.  

Kitchen Remodel Mania!

Anyone who has spent the last 18 months taking refuge in their home will undoubtedly agree with one thing: You’ve either gained a new-found appreciation for your kitchen or grown to absolutely hate it. 

If you’ve paid attention to news reports over that period of time, you’re no doubt aware that the latter is probably the consensus of opinion. Designers, cabinetmakers, appliance retailers and other kitchen-related trades have never been busier. It’s become obvious that many of us are in the throes of remodeling our kitchens. 

What’s trending? Individuality would probably go at the top of the list!  While we are all rejoicing over the fact that we can dine out again, we’ve also come to realize that staying home and spending a quiet evening puttering around the kitchen isn’t all that bad. The pandemic helped to reinforce the notion that the kitchen is and remains the heart of a home. 

The pandemic has only reinforced the fact that no matter its size and style, the kitchen is the heart of a home. Photos by Madeline Isabella; courtesy of The Chris & Claude Co.

As a result, kitchens have become very personalized spaces that are brimming with color, interesting tile and flooring, beautiful counter surfaces, creative lighting, high-tech appliances and the list goes on. 

To demonstrate how individualized and personality-driven kitchen design has become, we reached out to three companies that were happy to share some of their favorite kitchen remodeling projects with our readers. 

– Suzanne Starling-Long

The Chris & Claude Co., Creative Space Designers

In the Pink!

The remodeled kitchen was outfitted with a retro-inspired stove.

Chris and Claudia Beiler are a husband-wife, self-taught team based in Honey Brook. “We discovered, quite by accident, that we enjoyed working together and designing unique spaces while renovating our first home together,” says Claudia. “We began helping out our friends with design – knowing absolutely nothing, but going with what our guts told us to do. We slowly built our company into what it is today: Real estate agents who can help you find your home and designers and a construction team who can create your dream home.” 

THE PROJECT 

After successfully renovating and selling a row home in Lancaster City, the Beilers were excited to tackle another project. One day, Chris arrived home and announced he had found their next project, explaining it was located on the outskirts of the city and describing the stone façade as “ugly.” Chris also confessed there was no going back – he had signed on the dotted line. The house was theirs. 

The two googled the address and upon looking at photos of the house, Claudia exclaimed, “No, you didn’t!” 

Then came the walk-through. “The more I got a sense of the house, the more I liked it,” she recalls. Built in 1952, it still retained original elements such as hardwood floors, maroon plumbing fixtures in the bath and colorful (orange) kitchen counters. Their goal was to take “Louise” (as they dubbed the house) back to her retro roots. “Sometimes starting with what is already in place is the most creative way to begin,” Claudia wrote in a blog that detailed the process of remodeling Louise. “We call it ‘creative limitation.’” Going forward, the goal was “to keep the beautiful feel of the house and pay tribute to the era that it was built; hence, our design would reflect mid-century styling wherever possible.”

With no room to physically expand, the Beilers visually enlarged the size of the kitchen with a pink and white color scheme and simple flat-fronted cabinetry.

THE DESIGNER

Claudia Beiler

DESIGNER’S VISION 

“From the moment we walked into the house, we knew that we wanted to pay tribute to the original owners and their design from the 1950s,” says Claudia, who began the process by creating a mood board that would guide them back in time. Upon discovering a vintage maroon toilet and sink in the master bath, they knew they had found the basis of their color palette. “We decided to build the entire design around that concept,” Claudia explains. Using maroon as their jumping-off point, lighter shades of pink were incorporated throughout the home. 

Square-sized tile – as opposed to subway tile – was more in keeping with mid-century styling.

COLOR SCHEME

Pale pink/blush was selected to tone down the intensity of the maroon. The color is “Pink Ground” from Farrow & Ball. “It was neutral, but it still delivered an unexpected wow – especially in the kitchen!” says Claudia. Farrow & Ball describes the hue as a “dusty pink” due to a “large dose of yellow pigment” that infuses it with warmth and serenity. The company suggests pairing it with Great White, which has red undertones. Together, they work to take a pink color scheme from sugary to sophisticated.

The color palette took its cue from the maroon plumbing fixtures the Beilers discovered in the bathroom.

Pink Ground was ultimately used on ceilings, walls, cabinets, doors and moldings. Other shades of pink distinguished accessories, light fixtures and furnishings that were selected for staging. “We had pink-tinged limewash added into the dining room walls to add an aged and classy feel,” Claudia notes.

STYLE OF THE KITCHEN

Claudia describes the results as “mid-century modern with pops of fun. We added a unique retro-era-inspired stove, a neon banana to lighten up the mood and small-scale wooden shelving that wraps around the corner.”

A pink-tinged limewash continued the color theme on the walls of the dining room.

CHALLENGES THAT WERE ENCOUNTERED

As the house was built in the ’50s, the kitchen was far from spacious. “The space was much smaller than we wished it would be but we didn’t have any room to push out in any direction, so we worked with what we had,” Claudia says.

TRENDS THAT WERE INCORPORATED INTO THE DESIGN

According to Claudia, “We wanted to create a kitchen that wasn’t just ‘trending’ but could withstand the test of time. This meant we would incorporate pale colors, flat-front cabinets, wooden accents and beautiful concrete countertops to our design.” 

Obviously, Louise and all her pinkness struck a chord with someone – when the house hit the market, it quickly sold. 

CREDITS FOR PROJECT PARTNERS 

The Chris & Claude Crew 

Shannon King – design and limewash 

Tyler Martin – concrete counters

Claudia and Chris Beiler took Louise back to her mid-century roots through modern design.

The Beilers are associated with Kingsway Realty. To learn more about their services, visit thechrisandclaudeco.com.  

Choice Home Remodeling 

Inspired by Outdoor Elements

The remodeled kitchen now ties into the outdoor-living area thanks to large windows and doors, as well as to the rest of the first floor due to its open floor plan.

Choice Home Remodeling is a family-owned business with long-standing roots in the Lancaster County community. Founded in 1995, Choice has grown into the multi-faceted remodeling company that it is today, with an exterior division and an interior division that focuses on design-and-build projects such as kitchen and bathroom remodels. The mission of the company, which is based in New Holland, is to continue its tradition of excellent customer service while completing quality projects with products and workmanship it can stand behind. 

THE PROJECT

This project began as a kitchen renovation. As with many of Choice’s projects, its scope expanded to flow through most of the home’s first floor.

Alyssa Hayes worked with her clients to create a kitchen that blends with the outdoors and opens to the rest of the first floor.

THE DESIGNER

Alyssa Hayes 

CLIENT’S AND/OR DESIGNER’S VISION

According to Alyssa, “It was important to our client that we create a new kitchen space that incorporated both the outdoor-living areas of the home and additional living spaces within the house. The existing kitchen was very closed off; it was our intent to brighten the space by opening it up to the first floor and selecting finishes that would further the light and airy feeling brought in by new larger windows and doors that were incorporated in the renovation.”

White cabinets and counters and a light-colored backsplash set the tone for a redesign that took a kitchen from being closed off to open and airy. Another much-loved color – blue – makes a style statement for the accent tile and island.

SIZE OF THE FINISHED KITCHEN

By creating a new floor plan that opened the kitchen into the living spaces, this room essentially grew in size from a very defined 11×18 area to a fluid 20×18.

COLOR SCHEME

Alyssa’s clients loved the idea of incorporating their beautiful pool and backyard area into the space via a large bay window and a new 12-foot sliding door to the patio. Bringing the outdoor elements in influenced the resulting color scheme that centers on natural-looking wood tones mixed with clean whites and a vibrant blue accent.

Color is one way to personalize kitchens. Here, a beautiful hue of blue defines the multi-functional island.

STYLE OF THE KITCHEN

Alyssa describes it as “an eclectic blend of warm, Pennsylvania earthy styling and mid-century modern’s clean lines and contemporary flair … among other things!”

CHALLENGES THAT WERE ENCOUNTERED

Every project comes with its own unique restraints and this project was no exception. A collaborative vision came together for an island that would serve as both a visual “hint” at a room divider between the kitchen and living room, as well as a seating and storage area. Alyssa was tasked with the challenge of creating an effective layout within set parameters. “Our client has wonderful vision and I enjoyed working together to create a final layout that we all agreed would function well while looking beautiful.”

The kitchen remodel expanded into other areas of the first floor as is exemplified by this multi-functional dry bar/buffet.

TRENDS THAT WERE INCORPORATED INTO THE DESIGN

“Our client has amazing eclectic taste, which made it so easy and enjoyable to incorporate plenty of trends without being overly ‘on-the-nose’ with any one style in particular,” Alyssa explains. “While white cabinetry is a large component of this kitchen – a long-standing trend that we’re not anticipating going anywhere anytime soon – fun colors are definitely having a moment and we had the perfect opportunity to utilize a popular choice: blue. We selected a custom shade of blue for the island to keep it feeling fresh and to tie-in seamlessly with the exterior components of the home we wanted to call attention to.”

550 East Main Street, New Holland
717-354-2003 • Choicehomeremodeling.com 

KbE Design & Build 

Cooking Up Memories 

Displaying cherished kitchenware items she has collected was important to the homeowner. Designer Amanda MacFeat solved that by incorporating glass-fronted cabinets and floating shelves into the design.

KbE Design & Build, which is based in Lititz, has over 25 years of design experience. Each renovation project is carefully handled by their award-winning designers, who specialize in space planning and design. They guide their clients through the design process to help build upon their specific tastes and styles. KbE’s team sees the project all the way through to completion, giving the client peace of mind from start to finish.

THE PROJECT

When homeowner Lilia approached KbE designer, Amanda MacFeat, with the idea of remodeling her kitchen, it was a continuation of the relationship they had formed while working on the master bath and second-floor renovations of Lilia and her husband’s row home in Lancaster City. Because it is where the couple raised their three children, their home holds many memories. New memories are also being created – Lilia loves having her grandchildren visit, with painting being a favorite pastime.  

Lilia, who loves to cook and bake, had been dreaming of remodeling her kitchen for years. The existing kitchen was a cramped 107 square feet. Located at the back of the house, it essentially was cut-off from the other parts of the home. The cabinets were falling apart and counter space was limited, which made cooking and baking more and more of a challenge. Finally, the time had come to turn Lilia’s dreams of a new kitchen into reality! 

This was Amanda’s second opportunity to work with the homeowners, as she helped them renovate the second floor of their home.

THE DESIGNER

Amanda MacFeat 

CLIENT’S AND/OR DESIGNER’S VISION 

Amanda took the lead from Lilia’s vision for the space. The plan included removing the wall between the existing kitchen and dining space, which would more than double the kitchen’s size (225 square feet). This allowed for more storage and counter space, a better entertaining area and most importantly, a beautiful space to create more family memories.

While much of the new space would be centered around functionality, style certainly would not take a backseat. Lilia mentioned many times throughout the process that part of the challenge of living in a smaller city home is that every space needs to be multifunctional and purposefully planned. Amanda would address those concerns through the deep drawers that were planned for much of the base cabinetry and by adding interior accessories for storing dishes, utensils, cutlery and other kitchen items. The coffee station was designed with cabinet doors that pocket so that they can be left open without interrupting the traffic flow.

The owner of a row home in the city found cooking in her small and outdated kitchen becoming more and more of a challenge. Her dream-come-true kitchen has doubled in size and is now very user-friendly.

Another functional – but stylish – element is the flip-up walnut bar top at the back of the island. Amanda and KbE’s project manager worked with Joel Bare Woodworking to engineer this unique feature that allows Lilia’s grandchildren to pull up stools and bake or simply visit with her. When not in use, it can be lowered, making it easier to move throughout the space on a daily basis. 

Lilia also wanted to take aging-in-place into consideration. For example, the laundry area is located in the basement and Lilia wanted to plan ahead and include a way in which a stackable washer/dryer unit could be moved to the kitchen in the future, thus eliminating the need to go up and down the basement steps. To achieve this, Amanda designed a tall cabinet to the right of the refrigerator that blends with the rest of the kitchen cabinets. In the future, it can accommodate a stackable washer/dryer.  

STYLE OF THE KITCHEN

According to Amanda, “The aesthetic of the kitchen was focused around marrying a simple, modern design with the warmth of wood tones and textures that would create a classic look to withstand the test of time.” 

Lilia’s great appreciation for art and the sentiments relating to her kitchenware collection also played a role in the design of the kitchen. “Many are items of sentimental value that she has collected over the years,” Amanda notes, adding that Lilia shared many stories with her about where the pieces came from or who made them. Hearing the stories prompted Amanda to include glass-front cabinet doors and beautiful walnut floating shelves – also made by Joel Bare Woodworking – as the perfect solution for displaying Lilia’s collection. 

Being cognizant of space constraints and traffic flow, Amanda designed a coffee station with pocket doors. Note the art-influenced drawer/door pulls that tie into the stainless appliances and floating walnut shelves.

COLOR SCHEME

The cabinetry, from Signature Custom Cabinetry, features custom colors that were selected with the intent of pulling the quartz countertop and backsplash together. 

CHALLENGES THAT WERE ENCOUNTERED

Other challenges involved relocating the entrance to the existing powder room, replacing the existing exterior side entrance, concealing the waste line from the previous second-floor bath remodel and tying into the existing Brazilian cherry wood floors. 

As for the powder-room entrance, Amanda uses the word “awkward” to describe the fact  that it would now be in the kitchen. The solution was to relocate it to the top of the landing at the basement steps. This also created the perfect wall space for a television. The issue of the side door was solved by replacing it with a taller single door that allows more light to flood into the space and provides a more updated clean look. The waste-line problem was remedied by hiding it behind cabinetry and crown molding. The last challenge was tying into the existing wood floors; fortunately, Lilia was able to source the material from the vendor that supplied the existing material.

29 South Broad Street, Lititz
717-627-1690 • Kbebuild.com   

 

Fair Chances

Fair season is back! All across Lancaster County, competitors will be vying for those treasured blue ribbons. Folks take their food seriously and on the periphery, there’s always that reoccurring question: what makes for a strong fair entry? What are the food judges looking for and evaluating and what makes a winning entry? I was offered a behind-the-scenes look as judges at the Solanco and Ephrata fairs evaluated food submissions and offered advice on the many dos and don’ts that apply to creating a winning entry.

When asked to name their favorite episode, fans of The Andy Griffith Show often point to The Pickle Story. Aunt Bee, of course, was known as an excellent cook – except when it came to making pickles! For her 12th try at creating the perfect pickle for the county fair, she was determined to beat the perennial winner, Clara Johnson, who just happened to be her best friend. 

With each test run, Andy, Opie and Barney Fife were invited to critique the resulting pickles. They lied and told Aunt Bee that her pickles were delicious but when she was out of earshot, they described the pickles as “kerosene cucumbers.” 

On the day of the competition, all eyes were riveted on the judges whose reactions were in line with the kerosene description. In the end, Clara won the contest and Aunt Bee graciously congratulated her … and vowed to try again next year.  

The Hoffman Building at the Solanco Fairgrounds is closed to the public while judging for produce, canned products and baked goods takes place.

A Rich Tradition

On a picturesque, late-summer morning in Quarryville, I immediately sensed I was walking into a rich, local tradition. It’s a gorgeous area of the county that I don’t often visit. In fact, it was my first time visiting the Solanco Fair. Raised in New Holland, whose fair is usually held the first week in October, it seemed warm for fair weather. 

The building hosting food exhibits whirled with activity. First, I said hello to Martha Zepp of Penn State Extension’s Lancaster office, who was settling in at the jam and jelly table. I later spent much of the morning practically participating in the judging process with Martha in an effort to learn how it’s done. 

Martha Zepp, food safety program assistant, judges canned products at the 2019 Solanco Fair.

I then made a beeline towards the baked goods section, where I met Elaine Knight, one of the many volunteers assisting in the judging process. While Elaine no longer submits for judging, she is one of three generations in her family who specialize in baking apple pies. According to Elaine, she’s been helping at the Solanco Fair for “46 years, missing once in 1981.” She goes on to explain that she skipped 1981 because of the imminent birth of her son. “He came late, anyway,” says Elaine. Anticipating her absence from the fair, she had asked a friend, Doris Aument, to step in for her. Doris hasn’t missed a year since then, either.

There is an incredible sense of community and pride here. Folks take off work to volunteer and compete. Traditions have been passed down from generation to generation. At every turn, someone has a shared connection or history. With the exception of secret family pie recipes, they offer much to learn from and it’s not merely about food, but about local history and the people who live in the Southern End. These many folks offered to pull back the curtain to offer insights to entrants hoping to improve their submissions and their chances of winning a ribbon. 

Baked goods are ready for judging, exhibit and sale at the 2019 Solanco Fair. The fair’s four special categories include the Blue Ribbon Apple Pie, Pennsylvania’s INCREDIBLE! Angel Food Cake, Homemade Chocolate Cake and PA Preferred Junior Baking contests. A small sample of each item is judged, with the larger portion packaged for public sale in the Hoffman Building, splitting the proceeds between the Solanco Fair and the Quarryville Fire Company.

To go with the insights of the many volunteers, there was much to learn simply by observing judges at the Solanco Fair and a week later at the Ephrata Fair. Judging takes place behind closed doors where food is evaluated by category, picked apart, sampled and evaluated by small panels of volunteer judges. They were also kind enough to answer every question I posed. 

Because many of them represent multiple Penn State Extension offices, their position in the food world makes for knowledgeable judging. As a bonus, they offer on-site information on safe (and tasty) scientifically tested food preservation methods at the fairs. Hopefully, their knowledge and insight will inspire you or someone in your family to elevate or even start a fun, annual tradition of competing at community fairs.

Volunteers take on the sweet work of judging baked goods at the 2019 Solanco Fair.

Canning Dos and Don’ts

Have you ever visited the food exhibits at a community fair and wondered how an entry wins a blue ribbon? Believe me, where canning is concerned, a lot of work goes into presenting those colorful jars! What follows are some tips to create an award-worthy entry. 

Jars should be clean and free of residue and adhesive labels. Hot, soapy water, rubbing alcohol or Goo Gone work wonders to remove labels, permanent marker ink and adhesive residue.

Lids should have a fingertip tight seal from a pressure canner, water-bath canner or atmospheric-steam canning process, depending on the recipe. After a seal forms, remove rings and wipe clean and dry, free of rust. If a ring has rust, discard it. You would be amazed at how often entries have rusty lids or old labels.

Entries prepared using an open-kettle canning method will not reach temperatures high enough to kill harmful pathogens or to form a strong sealing lid. Seal strength will be tested and entries with a weak seal (or altogether lacking one) will be eliminated from the competition, as the food is not safe enough to judge on flavor.

Martha Zepp judges jellies at the 2019 Solanco Fair.

Keep jars upright when canning; turning them upside down offers no processing benefit or better seal. In one instance, a jar of jelly was turned upside down while cooling and incorrectly developed headspace at the bottom of the jar. There is no need to turn jars upside down for a seal to form.

Nailing the proper amount of headspace is an easy box to check and should not be overlooked. Don’t overfill your jars! That extra space isn’t stingy; it ensures a clean seal in the canning process and it looks attractive.

When entering a product, be sure it is properly labeled and entered in the correct category. You don’t want to miss out on it being judged in the proper category, such as entering a jelly into a jam category.

Due to the work involved in canning, you will likely end up with many filled jars, so take care to select one that meets all of the above qualifications. In contests where appearance and process are judged, missing more than one visual or processing criteria is a quick path to elimination.

Jams and jellies are taste-tested by judges, so flavor and consistency factor into the winning entries. I taste-tested sumac jelly, which has a curious, tangy flavor. I’m now a fan. Note: Edible sumac is red (Staghorn) sumac, where as poison sumac is yellow, white and gray.

If a category has many submissions, only the best in presentation with a strong seal and proper headspace will be taste-tested, as they otherwise would not earn enough points to place.

Canned vegetables, meats and soups are judged on appearance only. They are low-acid foods and have the risk of botulism.

Fruit and vegetable preparation is everything and this is a situation where the judge makes a difference. For example, if canned properly, using a scientifically tested, food-safe method, white cherries darken from heat. While a lighter, blanched appearance looks aesthetically pleasing, it is superficial. This came up time and again in conversation among the judges, as the food is not fully preserved. Were I to prepare a submission, I would submit darker vegetables prepared true to the intent of showcasing home-grown produce.

Some participants submit dozens of entries. They often use custom, self-inking stamps to swiftly fill out entry tags at each fair. A single canning session with enough yield can easily be spread out across multiple fairs and winning entries can rack up earnings. For all the work that goes into canning, there is a case to be made for entering in multiple contests. This is fine, so long as subsequent entries are not made under the false pretense of someone else’s name for double the chance of winning a prize.

Baked Goods

I think you’ll agree, where judging is concerned, this has to be a “sweet” assignment. Pies, cakes, cookies and other sweets not only look tasty but some of them are just gorgeous to look at. Unlike specific canning categories, baked goods are always evaluated on taste by a panel of judges.

Some tips to follow: 

Cookies comprising an entry should be uniform in shape, size and consistency. Don’t overdo it with chocolate chips – try to keep the numbers uniform. Bake more than you need, and select the nicest from each batch. If you have too many “seconds,” I know someone who will gladly take them off your hands.

Fair-goers await the sale of baked goods following judging in Ephrata. Proceeds benefit the Ephrata Fair.

I understand some fairs auction off the leftover baked goods after judging. In Ephrata, the remaining cookies, pie and cake slices are sold to the community promptly at the end of judging. There will be a crowd queued outside, so don’t hesitate. Funds raised benefit the Ephrata Fair Association.

Look for secondary categories where your entry might be eligible. For example, you can double your chances with a category such as “PA Preferred.” If your ingredient list is made with all PA Preferred ingredients – products made within the state and produced by members of the program – you may be able to enter a second plate from the same batch. Using PA Preferred apples, milk, butter, eggs, etc., your apple pie could have double the chances of taking home a prize.

Divide and conquer by freezing. If your baked goods hold up to being frozen, one large batch can be divided and submitted to multiple fair competitions. As with canning, some highly organized participants have custom self-inking rubber stamps for signing multiple entries checking in at multiple fairs.

If you happen to bake a blue-ribbon winning apple pie at your local fair, you might go on to the Pennsylvania Farm Show in January. The Blue Ribbon Apple Pie Contest is a serious endeavor with specific criteria, where qualifying bakers earn their entry by winning a preliminary competition at a local fair. Sponsored by the Pennsylvania State Association of County Fairs, rules can be found at farmshow.pa.gov.

Personal Observations

I’d love to see new incentives created that encourage junior submissions. While the number of entries remains steady across most fairs, the number of entrants tends to be on the decline. To carry the tradition forward, I’d like to see a random or honorable-mention awardee in a junior category be given the opportunity to learn and/or prepare a recipe with a local small business. Or, provide him or her with a seat at a Penn State Extension workshop.

Offer a mid-summer workshop to the public on baking or safe canning methods in your town.

The original idea of canning was to preserve home-grown produce and not buy it at a supermarket or farm stand. This isn’t feasible for everyone, but the intention is sound. Were I to make the rules, I’d want the option to award bonus points if an entry supplies a photograph of the home-grown produce used in canning (without identifying anyone).

Something multiple judges commented on is that some contests require recipes/directions for canned-food submissions. Unlike a pie recipe, there’s no family secret to the canning process and it needs to be done safely. Even if everyone used the same recipe, the quality of the produce and of the canning process will lead to major differences in each entry. 

Top canned entries at the 2019 Ephrata Fair.

Canning is a great way of preserving fresh, home-grown food, but there is an exact science to it. Safe canning methods, particularly in low-acid foods, should be encouraged for the safety of the judges. For those who say they’ve used untested recipes or wax seals for years without issue, it’s a matter of luck. Penn State Extension, whose staff often serve as judges at local fair contests, offers scientifically tested recipes at their office, online (extension.psu.edu/lets-preserve) and at their workshops held throughout the year. 

Add experience levels for popular categories. It would be exciting to see a professional baking category added. Local bakers could submit larger entries, which could be sold as fundraisers after judging like the other submissions. Bakeries would have an objective claim to fame in the community until the next year.

Special thanks to the folks at the Solanco and Ephrata fairs for inviting me to your community events in 2019. Best of luck with your return in 2021!

2021 Fair Schedule

After a year’s hiatus because of Covid, Lancaster County’s fairs are back on schedule in 2021. Some may not be fully up to speed because of the pandemic, but the community aspect of celebrating the county’s agricultural heritage, enjoying delicious food and engaging in friendly competition will no doubt be on display. 

Elizabethtown Fair

August 23-28. Entries accepted Monday, August 23. Etownfair.org

Denver Fair

September 14-18. Entries accepted Monday, September 13. Thedenverfair.com

Solanco Fair 

September 15-17. Entries accepted Tuesday, September 14. Solancofair.org

Ephrata Fair

September 21-25. Entries accepted Monday, September 20. Ephratafair.org

West Lampeter Community Fair

September 22-24. Entries accepted Tuesday, September 21. Westlampeterfair.com 

New Holland Fair

September 29-October 2. Newhollandfair.org

Manheim Community Farm Show

October 4-8. Manheimfarmshow.org

Doing Good Through Beer, Food and Music

The Lititz Craft Beer Fest is about more than beer. Each year the event, which is sponsored by Lititz AMBUCS, raises tens of thousands of dollars for those in need. The 7th Annual-ish – the 2020 version was canceled due to COVID-19 restrictions – Lititz Craft Beer Fest will take place September 25 and 26.

Get your tickets early! The Lititz Craft Beer Fest is always a sell-out!

When Jason Best visited a small beer fest in western Pennsylvania, his gears started turning. As a member of the Lititz AMBUCS – a chapter in a national organization with a mission to inspire and provide mobility and independence for everyone – he knew there was a need for a greater inflow of cash to fund philanthropic projects. A few weeks later he visited another festival and the beer fan knew he had to bring the idea to Lititz. 

The idea worked. Thanks to a lot of hard work – and much trial and error – the Lititz Craft Beer Fest is now one of the most sought-after tickets in the beer-fest world.

A booming beer fest is an accomplishment in itself; the greater achievement is the more than $431,000 the Lititz AMBUCS has been able to raise and donate to local charities through ticket sales.

Music keeps the crowd entertained.

Brewing a New Fundraising Effort

Jason joined the Lititz AMBUCS in 2005, when the community-minded business organization coordinated the Lititz Business Expo, which was the primary source of funds for all its benevolent works. Although the event raised between $12,000 and $15,000 annually, members recognized that the overall interest in business expos was on the decline. “It was big in the ’90s,” says Jason. “But we got to the place where our funds were on life support.”

Fast forward to 2013, when Jason and some other members were impressed by Rock Lititz’s Dawn of the Lititz Dead 5K Zombie Run to benefit Lititz Springs Park. More amazing was the fact that the event concluded with participants entering a miniature street fair that included beer, food and music. Beer. Food. Music. In the streets of Lititz.

Army veteran, Manny Gonzalez, who was injured during deployment to the Middle East, is one of nearly 600 veterans across America who has received an Amtryke through AMBUCS.

“How did they get this approved?” Jason remembers questioning. The event prompted him to realize “this was our window of opportunity.”

At the next board meeting, Jason and friend and fellow AMBUCS member, Patrick Moulds, presented the idea of a local beer fest as a means to raise funds for the nonprofit. Everyone thought it was a great idea. “We didn’t know what we didn’t know,” admits Jason. “That first year was pretty rough.”

“Yeah, we got beat down pretty good,” adds Patrick, as the two talk about the origins of the Lititz Craft Beer Fest with current Lititz AMBUCS president, Kim Gingrich. “We went in thinking we had some idea of how a beer fest works,” recalls Patrick. “I remember we came out of our first meeting with a distributor and [realized] we didn’t know what we had gotten into.”  

Thanks to proceeds from 2019’s event, the Lititz AMBUCS was able to aid 19 organizations and seven programs, award scholarships and provide Amtrykes to people of all ages in Lancaster and Lebanon counties.

The organizational team, which started as Jason and Patrick and now includes many others, had to learn state and local laws, create relationships with vendors and breweries and navigate many unknown intricacies. “We stepped into a world which we knew nothing about,” remembers Jason. Patrick recalls feeling overwhelmed. 

Yet, the first Lititz Craft Beer Fest was a resounding success. Patrons loved it, and it brought in some much-needed funds – the one-day, 2014 event hauled in $57,000. 

Local Benefits 

Lititz AMBUCS donates the money it raises to other local nonprofits. Jason explains that prior to the fest, “we were doling out $250 checks to these folks and I felt like there had to be more. It felt like we weren’t even putting a dent in the need that was out there.”

In 2019, the fest raised more than $98,000 after expenses, which ultimately found its way to 19 organizations and helped fund seven local programs including the Lititz Walk for PA Wounded Warriors, Lititz Hometown Christmas and EMS training scholarships. Local services benefiting from the perennially sold-out event include Aaron’s Acres, VisionCorps, TeenHope, United Disabilities Services and many others. To date, funds raised at the beer fest have accounted for $431,000 in charitable donations.

One of the most important cogs in the beer-fest machine is the Warwick Community Ambulance Association, which provides the nonprofit status for Pennsylvania Liquor Control Board requirements, supports the fest with an on-site presence and receives approximately one-quarter of the funds raised. For Jason and the other members, the ability to provide money to the ambulance association is key for a healthy community. Lititz AMBUCS has been a sponsor of the Warwick Community Ambulance Association since 1957, long before the idea of a beer fest was born.

“We have a great relationship with the organizations we support. Some even come and help as volunteers at the brew fest,” says Kim, who has tapped local resources to supply the human power to help run the event by taking tickets, replenishing water stations and filling the other small jobs on fest day. “For example, we have parents of children who go to Aaron’s Acres who come help. And, our people go in and help with some of their programs.”

Members of the Lititz AMBUCS celebrate the success of 2019’s beer fest.

The three are quick to note the support the event receives from business sponsors, fellow community organizations and a large list of local volunteers – 2021’s volunteer list numbers over 300 people. “One of the neat things about Lititz is there is such a huge list of people who are ready to help with anything you need. If they don’t know someone, they are going to find someone,” says Patrick.

A Free Ride 

The National AMBUCS mission statement charges members to inspire “people to conquer challenges related to mobility and independence, through a nationwide network of volunteer chapters, working in partnership with physical, occupational and speech therapists.” 

Part of the mission includes providing Amtryke adaptive tricycles to those who need them, as well as scholarships for therapists who aid folks with mobility challenges. In Lititz, this directive is headed by Tryke Team co-chairs, Tanya and Scott Myers. This year the local branch gifted a record 19 Amtrykes to neighbors. This is all due to the efforts of the beer fest. Prior to the fest funds, Lititz AMBUCS could manage only one Amtryke per quarter. “That has topped our record,” says Kim. “We could have never given away 19 Amtrykes in the past.”

Ticket-holders receive commemorative glasses.

Amtrykes follow the national organization’s belief that everyone should have the opportunity to enjoy the fun and freedom of riding their own bike. These custom-designed rides offer a bike-riding experience to those who cannot operate a traditional bicycle and are specifically created and adapted to meet the needs of each rider. The national organization has provided over 40,000 Amtrykes to riders of all ages in the United States. The majority of these Amtrykes, which range in cost from $800 to several thousand dollars, depending on a rider’s needs, have been purchased by local chapters like Lititz AMBUCS and donated free of charge. The Myers’ involvement in AMBUCS is comprehensive – not only do they serve as volunteers but their professional roles as therapists are essential to the Lititz community. “The importance and usefulness of their work can’t be understated,” says Jason.

The Myers are pediatric physical therapists by vocation and work with local families to place Amtrykes, ensuring each recipient gets a ride to meet his or her individual needs, whether they have cerebral palsy, polio or other physical challenges. Their work is present in local schools and through private practice. “A lot of our clients do not have access to affordable tricycles and other equipment,” explains Tanya. “They are so appreciative to get out and do the things others are doing. They just love to be free and just get out and move.”

Each bike is built to the individual’s needs. For example, those who have limited use of their legs can have a hand crank installed. Younger riders can work on their balance while an adult steers with a handle if needed. Special seats can be installed and adapted. Base units of the Amtryke come in a myriad of sizes and shapes. 

The ladies are loving craft beer! According to the Brewing Association, 31% of those who imbibe are women.

The Lititz branch distributes Amtrykes to residents of Lancaster and Lebanon counties. The program is another way proceeds from the fest stay local. “Being there when we give an Amtryke just melts your heart,” says Kim. “The kids are so excited because they can spend more time with their families. They have a bike they can operate.”

“And, these just aren’t for kids,” adds Jason. “In 2018 we donated an Amtryke to a U.S. Army veteran who busted up his leg in one of the entanglements in the Middle East.”

Nationally, AMBUCS has provided Amtrykes to nearly 600 veterans. The organization is willing to provide a Road Show upon request (more info can be found at AMBUCS.org/riders/veterans) and bring a “trailer-full of trykes and adaptations, free of charge,” to help create a veteran-focused program in any community. “It’s an important thing to note because veterans facing mobility issues are an underserved portion of our community,” says Jason.

Beyond Amtrykes, AMBUCS helps to provide items such as speech devices, entertainment/educational consoles and therapeutic aids for students working with therapists like Tanya and Scott Myers. Scholarships for physical and occupational therapists are also one of the pillars of AMBUCS’ giving. National AMBUCS awards scholarships to students pursuing degrees in physical therapy, occupational therapy, speech language pathology and hearing audiology. A portion of the money raised by the fest adds to the more than $9.3 million in scholarships the national organization has awarded to more than 16,000 students.

More than 50 craft brewers will be represented at this year’s beer fest.

Details for 2021’s Fest  

Because of some changes due to COVID-19 restrictions, this year’s event – September 25 and 26 – is a one-off beer celebration covering two days with three event times. That means there are three times the number of tickets to go around, potentially tripling the money to be raised for area charities and civic organizations. Saturday’s sessions will begin at 11:30 a.m. and 4:30 p.m., while Sunday’s will start at 2 p.m. Instead of happening on the streets of downtown Lititz, this year the fest will be temporarily relocated to the TAIT facility at 401 West Lincoln Avenue. (Jason and Patrick say the plan is to return the fest to the streets of downtown in 2022.)

Each year the festival brings in over 50 breweries from around the world. New breweries for this year include names like Dancing Gnome Brewery from Pittsburgh; Big Oyster Brewery of Lewes, Delaware; and Human Robot Brewery from Philly. 

For Lititz Craft Beer Fest ticket information, visit lititzcraftbeerfest.com. 

New Members Welcome

The Lititz AMBUCS is always open to new members. The club holds meetings on the first and third Wednesdays of each month. “We are always looking for new members that have a passion for helping to inspire mobility and independence for others. We have opportunities available to assist with programs at all levels: committee chairs, fundraising or simply providing new ideas,” explains Kim.

“Anything that promotes access to people with disabilities, we are all over that,” adds Jason. “That’s our thing: to help the people who are helping people with developmental and intellectual disabilities.”

For information about Lititz AMBUCS, email info@lititzAMBUCS.com or visit lititzambucs.com. There is also a Lancaster City chapter. For information, visit lancasterambucs.com.

Fundraising in the Great Outdoors

Two innovative nonprofit organizations kicked off a new season of giving with a fresh way of celebrating their missions and patrons. 

A blue, teal and yellow color scheme and vibrant floral displays enlivened the interior of the white tent with a summer vibe.

Remember where you were one year ago? In all probability you were isolated in your little home office, taking shelter from the pandemic. A year ago, it was hard to imagine a day when we could again safely gather in crowds of 300-plus in support of our community’s many nonprofits. 

Fast forward to spring 2021, when it took a leap of faith by board members, committee members and the leadership of two organizations to begin conceptualizing in-person events. To make it happen, the North Museum and Water Street Mission decided to boldly go where few have gone before – outdoors!

Water Street Mission’s Top Chefs of Lancaster County 

 

The wizards behind the tent concept: Jon Eisenberg, vice president of advancement, and Greg Kessler, vice president of health services at Water Street Mission. Thankfully, the event was blessed with a nearly cloudless blue sky.

Imagine a tent bigger than most homes: 7,200 square feet of open-air space under a huge white tent. That’s how Water Street Mission solved the dilemma of how to welcome its 340 guests back to the 8th annual Top Chefs of Lancaster County. With a spectacular view of the Lancaster Country Club’s golf fairways and greens, the tent was scenically situated between the clubhouse and tennis courts, creating an enchanting setting on an early June evening.

Honorary committee members (left to right), Sheri and Steve Riley, and Dr. Chip Mershon.

An in-the-round stage in the tent’s center, plus state-of-the-art video screens brought crystal-clear images to all guests in the massive tent, as spirited bidding on one-of-a-kind getaways and dining experiences were auctioned to benefit Water Street Health Services, which provides health, dental and behavioral care to the most vulnerable adults and children within our community.

The Lancaster Country Club’s culinary staff took charge of preparing the multi-course dinner that included dishes from seven of Lancaster’s finest restaurants.

Behind the scenes, Lancaster Country Club’s executive chef, Tanner Seipp, was orchestrating a multi-course dinner that featured specialties from seven of Lancaster’s finest restaurants. It takes a village of tents to support an outdoor event of this scale, including food preparation, covered canopies over paths in case of inclement weather, plus an additional 800-square-foot tent for guest receiving, check-in and silent auction areas.

The result? Magical. The positive energy of friends and colleagues seeing each other unmasked and face-to-face – many for the first time in the longest year of our lives – was overwhelming. “It was such a joyous event,” a member of Water Street Mission’s team reflected. “It’s truly about the connection to others, the relationships. And, that was palpable.”

Wsm.org.

The North Museum of Nature and Science’s Cosmic Bash 

A beautiful late-spring evening sky provided the backdrop for the North Museum’s annual benefit, Cosmic Bash. A wall of the museum served as the backdrop for light projections.

Photos by Pippa McPhillips 

Tom McPhillips, founder of Atomic Design, and his wife Pippa – who is a long-standing museum board member – have created a legacy of spectacular, over-the-top scenic designs for Cosmic Bash since the event’s inception in 2015. It was Pippa’s choice of a natural-science theme that has provided inspiration for the elaborate rain forest, northern lights and a 25-foot moving fabric tornado of past events, all of which were created by Tom and his design team at Atomic. While 2020’s lunar-themed Cosmic Bash was put on Covid-caused ice in lieu of an online event, the North Museum’s committee and staff decided that an outdoor event in 2021 would serve as a perfect way to call attention to the museum’s relationship to the natural science its mission celebrates.

Big Boy Brass was on hand to provide the sounds of everything from New Orleans brass-band music to rock, pop and funk.

Under the Stars became the theme of Cosmic Bash 2021, and on a May evening, the North Museum was bestowed a beautiful, mild spring night that allowed patrons to safely distance as they partied, donated and supported the museum under a brilliant moon and star-filled sky.

The reinvented event took advantage of being situated on the lawn of the museum and the campus of the supportive Franklin & Marshall College for an evening of dining, live auction bidding and dancing. Guests entered the museum under an archway of stars to experience Earth, Sky and Water exhibits, enjoyed hors d’oeuvres under a tent and were seated at tables under the stars for dining. “The vibe created by including the museum as part of the event was a big plus,” recalls Tom. “Guests could immediately connect to see where their donations would go.” Important to holding an event in sprawling space is creating a cohesive feeling, ensuring guests’ perception that it is indeed one event. Turning the event layout to a diagonal setting from the museum’s corner was the key to having every guest and every table visible to each other.

Majestic trees on the campus of Franklin & Marshall were uplit to provide dramatic spotlights on the natural world.

While the visual effects were greatly simplified, the quiet drama of being outdoors was enhanced by the colorful uplighting of large trees and light projections on the museum wall. “We defined the space with arches of pipes in the ground, covered with stretch fabric, to give guests a feeling that they were in a special place within the natural world,” says Tom.

Repurposed “moon rocks” from the canceled 2020 lunar-themed Cosmic Bash were paired with solar-powered, lit-from-within flowers to create centerpieces for tables inside the tent.

Scott Downs, director of corporate giving, reports the event raised nearly $133,000 toward its goals of promoting STEM (Science, Technology, Engineering and Math) learning and cultivating an appreciation and interest in the natural world. “It was the Big Experiment,” says Tom, adding, “A pleasant surprise was how guests lingered well into the night.”

Northmuseum.org. 

 

While both organizations hit the weather lottery jackpot, planning an outdoor event is not without its risks. Event planners work (and worry) up to the final hours before deciding that the weather radar will allow guests to safely assemble outdoors. Of course, there is always a Plan B that will move guests to an indoor sheltered area if necessary.

This year, the challenge has been reserving a tent. Local rental companies have been providing tents to weddings and other events as far away as Virginia. My advice would be if you are planning to host an outdoor event in the next year, a tent is like any venue – reserve it as soon as you have established a date. 

Thanks to the leaders, planners and patrons for taking the risk, seeing the possibility and executing two memorable events that overcame our Covid concerns. In doing so, the bar was raised on festive fundraising. We can’t wait to see what’s next!

Chef & The Farmer

July marked my first visit to my son’s new home in North Carolina. Charlie and his wife, Jenny, invited me to visit during the week of July Fourth. “What would you like to do when you’re here?” he asked prior to my visit. There was only one thing on my “must-do” list: Visit Vivian Howard’s restaurant, Chef & The Farmer, in Kinston. 

I discovered Vivian as I was mindlessly channel surfing one dreary Sunday afternoon. Upon landing on PBS, I thought I detected a North Carolina accent. The scenery looked like eastern North Carolina. Indeed, as I later learned, Vivian grew up on a farm in Deep Run, North Carolina (population 3,000-ish). Intrigued, I kept watching. Turns out, I had tuned into Vivian’s award-winning show, A Chef’s Life. I was hooked and set the DVR to record future shows. 

Each segment of the series, which launched in 2013 and ended in 2018, focused on a different ingredient, as well as the trials and tribulations of operating a restaurant, facing challenges such as a kitchen fire and flooding caused by a hurricane, being a mom to twins, building a house and making her Chicago-born artist-husband, Ben Knight, feel at home in a town whose population numbers just over 20,000. 

Vivian, who headed for New York after graduating from North Carolina State University, began her career at an advertising firm. She hated it and left, turning to waitressing to pay the bills. Vivian also discovered she loved to cook and went on to graduate from the Institute of Culinary Education. She and Ben then launched a soup-making enterprise and delivery service out of their New York apartment. That’s when her parents stepped up and offered to back Vivian’s dream of opening her own restaurant. There was one hitch – it had to be close to home, as in eastern North Carolina. 

Vivian agreed to the proposal – Chef & The Farmer opened in 2006 – and decided the menu would focus on traditional Southern dishes but with a modern spin. Her show and first cookbook, Deep Run Roots: Stories and Recipes from My Corner of the South (2016), explore that notion one ingredient at a time. She takes pride in the fact that she relies on “the wisdom of older folks” to learn how to properly prepare the traditional dishes before she puts her twist on them. She’s also become a champion for North Carolina-grown and -raised products. As a result, 60% of the ingredients used at her restaurant are sourced within a 90-mile radius of Kinston. She has transformed Kinston into a tourist destination. 

Vivian became the first woman since Julia Child to win a Peabody Award (2014) for a cooking show. She’s also been nominated a dozen times for various James Beard awards, winning several. She was nominated for several Daytime Emmy awards, winning one in 2018. She’s gone on to open restaurants in Wilmington (NC) and Charleston (SC), create another show for PBS – Somewhere South – and write her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking (2020). She’s a star attraction at food festivals. 

So, Charlie and I set off for Kinston at 2 p.m. on a Wednesday afternoon (unfortunately, Jenny had to work and couldn’t go along). Doors open at 4 p.m. and at present, reservations are not accepted. By 5 p.m., the place was packed. 

First things first, we ordered craft beer from two breweries in Asheville. Then, we ordered three appetizers: pork-belly skewers (fantastic), farmarita flatbread (topped with tomatoes, cheeses and herbs; very tasty) and fried okra that is served with “ice cream” (a blend of ranch dressing and buttermilk). The dish was amazing! I hadn’t had okra since my dad, a North Carolina native, died almost 20 years ago. He made the most delicious blackened okra. I got a little misty-eyed. 

Next up were the entrées. Charlie ordered tuna, which was delicious. I ordered the pork shoulder with red curry-braised watermelon. Oh, my, gosh! For the sides, we ordered Boiler Room fries (perfection), a squash casserole (yummy) and succotash. 

The succotash made me stop in my tracks. Composed of corn, limas, tomatoes and bell pepper, it looked just like the succotash my dad used to make. His succotash was a day-long affair whose ingredients came from his garden. The lima beans had to be uniform in size, the tomatoes perfectly ripe, the peppers crisp and the corn, sweet as can be. It was the ultimate treat. 

When I tasted Vivian’s succotash, all those memories came flooding back. “Are you OK?” Charlie asked. 

Speaking of Vivian, I was disappointed she wasn’t there. However, I did recognize a few faces from the show. As we were leaving, I asked the hostess if it would be all right to snap some pictures. I also began to tell her how much I enjoyed the succotash and why, but before I knew it, my eyes were stinging and my throat froze. I could feel the onset of what they call “ugly” crying in the South and made a beeline for the restroom. 

Obviously, Vivian achieved what she set out to do. “I work to blend family, food and storytelling in a way that teaches people and reminds them of where they came from,” she once explained in a magazine article. “Who in their right mind cries over succotash,” I thought to myself and wondered if anyone else has left Chef & The Farmer in tears. Picky Charlie was wowed. “This is probably the best restaurant I’ve ever eaten at,” he said as we surveyed the cars in the parking lot that bore license plates from as far away as Rhode Island and Alabama. 

Forget about Chef & The Farmer being a bucket-list restaurant … we’re definitely going back when I’m in North Carolina over Thanksgiving! This time, I’ll be sure to leave room for dessert! 

– Suzanne Starling-Long