CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Chef & The Farmer

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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

Pregaming with Cylo

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Prior to the start of a home game on a sweltering June afternoon, I was scheduled to meet up with Cylo, the Lancaster Barnstormers’ mascot, outside of the main entrance to Clipper Magazine Stadium. I waited to get his attention as he shimmied and shook, twirled and twisted, over and over again to get the perfect take for a TikTok video. 

As Michael Upton discovered, keeping up with Cylo on game day is a feat in itself – the mascot is always on the moo-ve.

My assignment was to shadow the bovine-inspired mascot for the afternoon and learn what goes into being the living symbol “en caricature” of an Atlantic League baseball team. Cylo, who claims to be a “distant relative” of the Phillie Phanatic, was accompanied by the Barnstormers’ marketing coordinator, Carlynn Adams. 

At first sight, there is a lot of dancing. And, as I soon learned, Cylo is a bit of a perfectionist. After getting one video exactly right we headed out into the full sun atop the home team dugout for several takes and retakes of other dance routines. 

Once satisfied, Cylo gave a silent thumbs up of approval to Carlynn who, by now, had amassed a series of videos that will eventually appear on the team’s social media pages. 

With two-and-a-half hours to go until the first pitch is thrown, Cylo heads to his private break area, while I make my way to the press box. We will meet up later for the pregame staff meeting. Until then, Cylo just needs to cool down.

5:00 With a 6:30 p.m. game time, the production crew and members of the Storm Squad – the fun-loving group whose members run all the between-inning promotions – gather in the press box to go over the evening’s activities. 

Cylo checks in with the game announcer.

Cylo appears several minutes early and decides to harass – or, I mean, help – the game announcers who had just been handed the game-day lineup for this matchup between the Barnstormers and the Gastonia Honey Hunters (whose mascot, a honey badger, is back home in North Carolina). Microphones are adjusted – Cylo’s big yellow hands had rearranged them before he moved on to posing for pictures. 

The meeting covers the evening’s fan interactions, first pitches, games and prizes, as well as comprehensive camera angles and desired shots. Videographers try desperately to pay attention as Cylo listens not so intently. 

The role of Cylo’s handler is performed by a different member of the Storm Squad each game; tonight the honor goes to Jimmy Childs, whose job could best be described as part fuzzy-cattle wrangler and part bouncer.

Discussing the night’s activities with a member of the Storm Squad.

5:20 As soon as the meeting ends, Cylo heads to the front gate where waiting fans receive high fives and photo ops. The kids get plenty of hugs. Slipping through an opening in the gate and into the stadium concourse, Cylo spots a table set up for Bark in the Park night and helps himself to a few dog treats from the evening’s sponsor, Pet Supplies Plus. It was at this moment that Cylo realizes he does not care for dog treats. A few minutes later, the gates open and fans stream into the park. Cylo jams out to AC/DC as music roars through the stadium’s sound system.

Autographing a ball for a young visitor.

5:31 We run into Carlynn who has brought her dog, Foster, to Bark in the Park. Cylo decides he would like to take Foster for a walk and commandeers the leash from Carlynn. Foster is not keen on a 7-foot-2, 356-pound, fuzzy cow-thing being on the other end of his lead. So, Cylo returns the docile pooch to Carlynn and turns his attention to the concession stands. He takes a pass at running the register, which I assume does not go well. The food-service workers smile and politely urge him along and Cylo is quickly met by an autograph-seeking fan, followed by more hugs for families, and even more high fives. 

Greeting a four-legged visitor who arrived for Bark in the Park night.

Passing back by the main entrance Cylo spots a claw machine and tries to win a mini-sized, stuffed version of himself. At the third base concession stand he treats the workers to cartwheels, which they practically ignore. Cylo will have none of this and waves his hands above his head to get their attention, pops the international sign for “just wait” by holding up one thick, yellow finger, and then does another cartwheel. This time, the employees cheer his skill. Now satisfied, Cylo heads back towards the main entrance.

Always the perfect host, Cylo greets guests as they arrive at Clipper Magazine Stadium.

5:40 At the main gate there is time for a little calypso with Jump in the Line (Shake, Señora) and a few more fan photos until it’s time for Cylo to make his way down to the field. The grounds crew needs a hand. At least that is what Cylo thinks, but the water hose will not work. I’m kind of glad because I’m pretty sure I would have ended up soaked. After failing to convince the crew to turn on the water, Cylo heads into the seats for a quick dance session before returning to his private break area, a cool, small Cylo-cave located just off the concourse.

Cylo heads to the field to assist the groundskeepers.

6:01 With his 15-minute respite over, it’s time for Cylo to return to the field and meet up with representatives of the county’s youth sports teams in attendance for special recognition. He leads the group on a march around the bases and afterwards poses for team photos. 

Leading the parade of youth sports teams being honored before the start of the game.

Thirteen minutes later, Cylo is officially introduced to the crowd and he waves from a spot beside the Barnstormers’ dugout. He gets a few minutes to relax with the team in the dugout before the national anthem strikes its first note; after the patriotic display he heads back up to the concourse. There is just enough time for a hug and a hello to some special fans before the first pitch smacks into the catcher’s mitt. 

Cylo being interviewed by Michael Upton.

It’s time for another break. I could use one as well. It’s exhausting to try and keep up with the fleet-footed (or is it hooved?) fan favorite during his pregame routine. Cylo gets back to work – there are plenty of places around the stadium that need to be graced by his presence before the evening is through. 

In the end, a tired Barnstormers team – the prior evening’s game led to a combined 30 runs and lasted till midnight – fell to the Honey Hunters. No worries. A loss never dampens Cylo’s enthusiasm. He will be ready for the next game, and the game after that, and the game after that … 

Check out Cylo’s dance moves at tiktok.com/@lancasterbarnstormers.  

Leading the cheering section from atop the Barnstormers’ dugout.

MLB’s Best Mascots According to ranker.com 

  1. Phillie Phanatic (Philadelphia) 
  2. Orbit (Houston) 
  3. Mr. Met (New York) 
  4. The Oriole Bird (Baltimore) 
  5. Mariner Moose (Seattle) 
  6. Paws (Detroit) 
  7. Wally the Green Monster and Tessie (Boston) 
  8. Dinger (Colorado) 
  9. Fredbird (St. Louis) 
  10. Running Presidents (Washington) 

Barnstormers at Home Schedule 

July 30-August 1: Southern Maryland Blue Crabs 

August 3-5: York Revolution 

August 6-8: Southern Maryland Blue Crabs 

August 17-19: Long Island Ducks 

August 24-26: Lexington Legends 

August 27-29: West Virginia Power 

September 7-9: York Revolution 

September 10-12: Long Island Ducks 

September 24-26: Southern Maryland Blue Crabs 

October 5-7: Long Island Ducks 

October 8-10: High Point Rockies 

For ticket information, visit lancasterbarnstormers.com. 

It’s a Beautiful Day with Wilson Pipkin

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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 Wilson Pipkin to describe his perfect Lancaster County day. 

The Pipkins – Chase, Wilson, Hannah, Jennifer and Madison – at the U.S. Open in New York.

About Wilson 

Born in Fort Worth, Texas, Wilson started playing tennis at the age of 5. “One day I grabbed a racket and just started hitting a ball against a wall,” he recalls. He ultimately developed a ritual whereby he didn’t allow himself to stop until he hit 100 balls in a row. Lessons followed and Wilson progressed to tournament play and became a member of his high school’s team. He was recruited to play at Navarro College in Corsicana, Texas, and then at Arkansas State University. 

After spending two successful summers overseeing a tennis program at a country club in Peoria, Illinois, Washington Tennis Services then recruited Wilson for another assignment – the director of tennis at Four Seasons, which is now the Hempfield recCenter. 

The move to Pennsylvania in 1985 proved to be life changing in another way. It was a “love” match for Wilson and Jennifer Shiner, who was a lifeguard at Four Seasons. Married in 1989, they are the parents of Madison, who like her mother is a teacher in Lancaster County; Hannah, who is a studio director for the Philly Art Center, as well as a fine artist; and Chase, who is a producer at Freethink Media in Washington, D.C. All three grew up playing tennis and continue to play through the United States Tennis Association (USTA). “Jennifer was the last holdout,” Wilson says of his wife becoming a tennis player.  

Wilson shares that one of his greatest accomplishments in life came in 2019, when the Pipkins were named USTA’s National Family of the Year.    

Koser Jewelers Tennis Challenge 

In 2008, Wilson was approached by the USTA about the possibility of Hempfield hosting a warm-up tournament for women ahead of the U.S. Open – the last of the four Grand Slam events – that is held in New York in late summer. (Hempfield is one of 20 facilities in Pennsylvania, New Jersey and Delaware that is deemed a USTA Premier Provider Facility.) With six indoor and 10 outdoor courts, as well as stadium seating for 1,200, Hempfield was more than qualified to host such a tournament. 

The first several tournaments were held in May. The purse was $10,000. It was up to Wilson and his staff to line up sponsors. “I’ll never forget the first time I met with Randy and Betsy Wolgemuth,” Wilson says of the owners of Koser Jewelers. “I was a nervous wreck about asking them to be a sponsor. I think the amount we needed from them was something like $1,000.” To his surprise, they immediately said yes. “It’s been a great collaboration,” he continues. “You need something and Randy jumps right in. He personally selects the awards – pieces of jewelry – the winners receive. Jewelry eliminates having to haul a trophy around,” says Wilson, alluding to life on the road for players. “The girls love it.” 

Several years ago, the prime date on the tournament calendar – mid-August – opened up. “The date was offered to us,” Wilson explains. “The purse increased to $60,000.” 

This year, USTA is upping the ante. The tournament, which will be held August 9-15, will have a $100,000 purse, which will undoubtedly attract higher-ranking players. “This is a primo tournament,” Wilson says. “Admission is free. We welcome people to come and watch some great tennis.” 

The Tennis Life 

Wilson loves being involved in a sport he views as a lifetime endeavor. “I’m living it,” he says of continuing to play tennis. While Jimmy Connors and Chris Evert “rank” as his all-time favorite players, Wilson gained a new-found admiration for Rafael Nadal when he had the opportunity to work in the player registration area at the U.S. Open three years ago. “Nadal ended up registering at my desk,” Wilson recalls. “He was the only player to go around the room, shake everyone’s hand and tell us how much he enjoys coming to New York. I was impressed.”  

He’s also become a fan and friend of Ons Jabeur, a player from Tunisia, who, as a teen, had to train on hotel tennis courts because of the scarcity of facilities in her homeland. She played in the Koser tournament three years ago and is now ranked 24th in the world. She is the first Arab woman to reach the quarterfinals of a Grand Slam tournament (Australia in 2020) and was named Arab Woman of the Year in Sports in 2019. “We talk about once a week,” he says. 

Speaking of Grand Slam tournaments, Wilson put together a trip to Wimbledon a few years ago for 22 Hempfield members. “That was so much fun. I’d love to do it again,” he says. He also arranges annual bus trips to the U.S. Open for the qualifying rounds, as well as the main draw.     

In His Own Words

Wilson’s Perfect Lancaster County Day 

I know I’m supposed to take the day off from work, but I love my job – It’s in my DNA – so I’d need to come to the office just to check in with everyone. If it’s Saturday, I’d then head for Central Market and grab some breakfast or lunch – Jenn helps out at the Central Market Juice Company on Saturdays. If it’s Wednesday, we’ll be joining some of our neighbors that evening for our weekly Wine Wednesday get-together that we’ve been doing for years. 

No matter the day, I’d like to pick up on something fun that Jenn and I did during Covid –
we went on an ice cream tour of Lancaster County and hit eight or nine places. Everyone told us we had to go to Fox Meadows, which we did. It certainly lived up to the hype – in fact, I wouldn’t mind going back there. I know there’s more to discover, so I’m “game” to sample more ice cream.

On my perfect day, the kids would be home. When they were all home during Covid, we really got into playing board games – we got some massive Rook games going! 

For dinner, we’d head for one of our favorite restaurants – Rice & Noodles or The Belvedere. 

I’d end the day by watching television – undoubtedly, something on the Tennis Channel. Needless to say, tennis is on TV a lot at our house!  

For more information, visit hempfieldrec.com. 

Lancaster is for Ice Cream Lovers!

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If the heat and humidity are getting you down, cool off with summer’s favorite treat – ice cream! In Lancaster County, ice cream is regarded as a vital component of the Food Pyramid’s Dairy Group. From old-fashioned soda fountains to farms and all-American drive-ins, ice cream tops their menus! 

Photo by Brian Donnelly

The roots of ice cream extend back to ancient times, when crushed ice or frozen milk was made more flavorful with fruit juices. According to food writer Tori Avey, nearly every culture through the ages has developed its own take on an icy dessert, resulting in what we now know as gelato (Italy), sorbet (France) and sherbet (Middle Eastern countries). Immigrants brought the icy treats to America, where, what we now know as ice cream evolved. Avey shares that George Washington and Thomas Jefferson loved ice cream. Abraham Lincoln and his wife, Mary, made it a practice to host parties during strawberry season that always included homemade strawberry ice cream. Sundaes became a taste sensation in the 1880s, while the waffle cone made its debut during the 1904 World’s Fair in St. Louis. 

The good news is that ice cream is staying on trend with today’s lifestyles and includes gluten-free, low-carb, sugar-free and vegan varieties. 

Oh, and there’s a new taste sensation that apparently is simply intoxicating – alcohol-infused ice cream. Specialty companies such as Bootleg Creamery (Denver, Colorado) and Arctic Buzz (based in Maryland) are livening up America’s favorite flavors with vodka, gin and other spirits. This summer, Coors introduced Orange Cream Pop ice cream that is infused with hard seltzer. You have to be 21 to buy what is being marketed as adult ice cream because apparently it does leave you with a buzz. It’s not available in Pennsylvania, but if you happen to visit a liquor store in D.C. or Maryland, look for it. It’s proven to be a hit at several MLB ballparks, as well. 

What follows are some of Lancaster County’s go-to places for ice cream. We’d suggest you check operating hours before taking a drive – because of Covid and manpower issues, hours remain in flux. Also, hours typically change once fall arrives. 

BOEHRINGER’S DRIVE-IN 

3160 N. Reading Rd. (Route 272), Adamstown

Information: 717-484-4227 or Facebook

Menu: Homemade ice cream, milkshakes, sundaes and other desserts comprise the menu, along with hamburgers, hot dogs, barbecue, cheesesteaks, subs and French fries. Flavors are not run-of-the-mill and could include chocolate almond amaretto, banana, black raspberry and pineapple. Try to snag a creekside picnic table and be entertained by the ducks. New this year: credit cards and Apple Pay are now accepted!  

COFFEE & CREAM

101 N. Front St., Columbia 

Information: 717-449-5488 or Facebook 

Menu: Hand-dipped ice cream, as well as shakes, frappes, fruit smoothies, frozen cocoa and Italian cream sodas. Food menus include breakfast fare, sandwiches, paninis and more. Handcrafted coffee is available, as is latte, cappuccino, chai, tea, London Fog and Parisian Mist. The café makes its home in a former railway station and is just a short walk to Columbia Crossings and the Northwest Lancaster County River Trail.    

DOTTIE’S SNACK BAR

425 W. Fourth St., Quarryville

Information: 717-786-7274 or Facebook

Menu: Soft-serve ice cream and desserts, plus cheesesteaks, subs, burgers and French fries. Open since 1968, its namesake (and legendary) owner, Dorothy Tomlinson, passed away in March at age 88. Apparently Dottie considered ice cream to be her fountain of youth – she continued working until the age of 80! 

DOWN ON THE FARM CREAMERY

226 Gap Rd., Strasburg 

Information: 717-687-7829 or Facebook 

Menu: Brothers Jonathan and Daniel Lapp make more than two dozen flavors of ice cream (plus seasonal flavors) at the family farm on May Post Office Road, where they also operate a farm store. The Gap Road location is a new venture for them. The menu offers hand-dipped ice cream, shakes, Italian ice, sundaes, yogurt slurpees and soft pretzels. 

FOX MEADOWS CREAMERY & COUNTRY MARKET

2475 W. Main St., Ephrata

Information: 717-721-6455, foxmeadowscreamery.com or Facebook

Menu: Handcrafted ice cream made from farm-fresh milk, custom milkshakes and floats, affogato and café drinks. In the market, you’ll find pints and half gallons to go, as well as a large selection of locally made food products. There’s also an extensive lunch menu. The inventive ice cream menu includes such flavors as banana cream pudding, brown butter almond brickle, grasshopper, honeyed lavender, meadow tea sorbet, monkey bread and strawberry rhubarb crumble. One of their signature desserts is the Baked Fox: a hot-pressed outer shell made from brownies, cookies or shortcake and filled with your choice of ice cream.   

FREEZE & FRIZZ

2250 New Holland Pk., Lancaster

Information: 717-656-4491 or Facebook

Menu: Choose from soft-serve or hand-dipped (from Hershey’s) ice cream and other desserts.  Hamburgers, hot dogs, soups, sandwiches, barbecue and French fries are also on the menu.

GIGI’S ICE CREAM BAR

2 S. Second St., Bainbridge

Information: 717-278-8484

Menu: Hand-dipped ice cream, sundaes, floats, shakes and a concoction called the Falmouth Banana Fudge Boat will tempt your sweet tooth. Hamburgers, hot dogs, wings, fried mushrooms, nachos and crab cakes are also on the menu at this nostalgia-filled destination that’s just two blocks from the Northwest Lancaster County River Trail.

GOOD LIFE ICE CREAM & TREATS

2088 Fruitville Pk., Lancaster

Information: 717-735-1999, goodlifelancaster.com or Facebook

Menu: Handmade ice cream, combos, sundaes, splits, shakes and floats and treats such as cakes, cupcakes, ice cream sandwiches and ice cream tacos are available. In addition to regular ice cream flavors, summer offerings have included dill pickle, watermelon, meadow tea, bubblegum and mermaid. 

GRECO’S ITALIAN ICES & HOMEMADE ICE CREAM

9 E. Kleine Lane, Lititz 

Information: 717-625-1166 or Facebook

Menu: Owner Mike Greger makes his own ice cream and Italian ice (inspired by the water ice he enjoyed while growing up near Philadelphia). Choose from hand-dipped ice cream, several soft-serve options, sundaes, Italian ice, flurry-blended desserts, floats, milkshakes, Italian-ice shakes, ice cream coffee drinks and ice cream sandwiches. Summer flavors have included Irish cream, mudslide, cappuccino chip, chocolate-covered cherry and caramel delight. 

HAYLOFT ICE CREAM TREATS & SOFT PRETZELS

95 S. Groffdale Rd., Leola 

Information: 717-556-8236, haylofticecream.com or Facebook 

Menu: Soft-serve and hand-dipped ice cream, sundaes, banana splits, cold-brew shakes, Barn Blasters, Italian ice, gelatis and more, plus soft pretzels and dips. Food menu also includes pretzel logs, sandwiches and soup. For the kids, there’s a duck-filled pond and and a playground. All profits benefit Allegany Boys Camp, a year-round residential wilderness camp in Maryland, for boys ages 9-15 who are struggling with home situations or school.  

 

 

ISABELLA’S ICE CREAM PARLOR

110 E. Main St., Lititz

Information: 717-627-1668, isabellasic.com or Facebook

Menu: Hand-dipped ice cream (from Hershey’s), shakes, sundaes and floats. Summer flavors have included strawberry fields, mint Oreo grasshopper, salted caramel truffle and oatmeal cookie. 

KC’s ITALIAN ICE

617 W. Orange St., Lancaster

Information: 717-617-2912, kcsitalianice.com or Facebook

Menu: KC’s offers numerous flavors of their specialty frozen treat, including black cherry, mango, orange cream, peach, root beer float and many more. Quarts are also available.

LAPP VALLEY FARM

244 Mentzer Rd., New Holland

Lapp’s also operates a stand at Kitchen Kettle Village in Intercourse 

Information: 717-354-7988

Menu: Handcrafted, small-batch ice cream is made using milk from the family farm. Waffle cones are made fresh. Milkshakes, frozen-coffee beverages, sundaes and more are also on the menu. Kids love seeing the cows and calves. 

LICKITY SPLIT

209 E. Main St., New Holland

Information: 717-354-4986, lickitysplit.info or Facebook

Menu: Hand-dipped ice cream (from Leiby’s Dairy), Italian ice, sundaes, splits, sodas and floats are on the dessert menu, while soups, sandwiches, salads, wraps and appetizers comprise the lunch/dinner menu. Highlights include a Flight of Ice Cream, the Plowed Field Sundae (complete with gummy worms) and the Dissinger Family Favorite: seven scoops of ice cream, seven toppings, chocolate chips, bananas, whipped topping and cherries on the top. 

LITTLE DIPPERS ICE CREAM

432 W. Main St., Mount Joy

Information: 717-653-6664 or Facebook

Menu: It’s not unusual to see a line of cars winding through the parking lot of this small ice cream stand. The reason? Little Dippers has Penn State Berkey Creamery ice cream on the menu, as well as selections from Turkey Hill. 

MAPLEHOFE DAIRY FARM STORE

799 Robert Fulton Hwy., Quarryville

Information: 717-786-3924, maplehofedairy.com or Facebook

Menu: Whether you are coming from hiking the Enola Low Grade Rail Trail or shopping at the many greenhouses/garden centers in the Southern End, a stop at this farm store will restore your energy. It’s ice cream central! The selection includes 40 flavors of hand-dipped ice cream (from Leiby’s Dairy), waffle cones made fresh to order, banana splits, sundaes, milkshakes and more. You can also pick up 56 oz. containers of Leiby’s to take home. 

MIESSE CANDIES & ICE CREAM PARLOR 

118 N. Water St., Lancaster 

Information: 717-392-6011, miessecandies.com or Facebook

Menu: The draw here – besides Miesse’s legendary candy selection – is Penn State Berkey Creamery’s ice cream, as well as sodas (10 syrups to choose from), shakes and egg creams. This is a bona fide ice cream parlor – the 12-foot soda fountain originally made its home in a York drug store and was completely refurbished to do duty at Miesse’s. 

OREGON DAIRY’S MILKHOUSE ICE CREAM SHOPPE

2900 Oregon Pk., Lititz

Information: 717-656-2856 or oregondairy.com/ice-cream-shoppe

Menu: Hand-dipped ice cream (homemade) and desserts with farm views are on the agenda at this family-friendly shop where you can indulge in an Ice Cream Flight or a Lancaster County Mud Pie Sundae (brownie, vanilla ice cream, hot fudge, mini-Wilbur Buds, whipped cream and a cherry on the top), as well as flavors such as cashew & raspberry, coconut almond fudge and magical unicorn.

PINE VIEW DAIRY

2225 New Danville Pk., Lancaster

Information: 717-872-5486, pineviewdairy.com or Facebook 

Menu: Hand-dipped ice cream (made on the farm), frozen yogurt, sherbet and desserts. Oreo lovers will want to sample the dairy’s espresso Oreo caramel, Oreo mint and Oreo cookie flavors. 

ROLLED COLD CREAMERY

24 E. Orange St., Lancaster

Information: 717-208-3805, rolledcoldcreamery.com or Facebook

Menu: Fresh cream and lactose-free milk from local distributors comprise the creamery’s ice cream base, which is made fresh in-house and is 100% free of corn syrup. Several of the flavors are gluten-free and vegan friendly. Here, the ice cream isn’t dipped but is sliced and rolled. The creamery also serves New Holland Coffee Company products, as well as smoothies, shakes, mocktails, frozen hot chocolate and waffles & ice cream. Signature ice cream flavors include s’mores, blueberry Earl Grey, cupcake, maple bacon and red rose, among others. 

SCOOPS ICE CREAM & GRILLE

312 Primrose Ln., Mountville

Information: 717-285-2055, scoopsgrille.com or Facebook

Menu: Hand-dipped ice cream and desserts, plus soups, sandwiches, burgers, wraps and cheesesteaks. Dare to try the Mountville Meltdown: 12 scoops of ice cream, four toppings and loads of whipped cream. Chocolate lovers will go gaga for the Death by Chocolate Shake: deep, dark chocolate ice cream swirled with chocolate chips and syrup and topped with whipped cream and Oreo cookie crumbs. Afterwards, you can play miniature golf.  

SON’S

319 W. Main St., Quarryville

1991 Miller Rd., East Petersburg

2 Miller St., Strasburg 

Information: Quarryville at 717-786-5665. East Petersburg at 717-569-0009. Strasburg at 717-687-5665. Sonsice.com or Facebook 

Menu: An amazing selection of homemade ice cream (soft-serve and hand-dipped), Italian ice, sundaes, shakes, avalanches and other frozen desserts. The catchphrase at Son’s – Ice Cream is Cheaper Than Therapy – is put to the test with their 96 oz. Banana Pig Split. If you can eat it in an hour, your money is refunded or you can opt to receive a gift card. Bring your pup along! Doggie Delight – vanilla ice cream topped with dog biscuits – is on the menu. Note: Hand-dipped ice cream is not available in Strasburg.  

SPLITS & GIGGLES

500 W. Lemon St., Lancaster

Information: 717-399-3332, splitsandgiggles.com or Facebook 

Menu: Hand-dipped ice cream (from Hershey’s), Italian ice, sorbet, sherbet, sundaes, shakes and banana splits, plus beverages such as latte, espresso, hot chocolate and cappuccino. Ice cream flavors include vegan chocolate chunk, no-sugar-added butter pecan, graham central station and cotton candy. Enjoy your treats on the flower-filled patio.  

STRASBURG CREAMERY, COUNTRY STORE & CAFE

1 W. Main St., Strasburg

Information: 717-687-0766, Strasburg.com or Facebook

Menu: Homemade ice cream – 140 flavors rotate on the menu throughout the year – sundaes, shakes and other frozen desserts. Waffle cones are made fresh. The adjoining café offers breakfast and lunch items. Please bring back your candy corn ice cream this fall!!!

THE LANCASTER SWEET SHOPPE

141 N. Duke St., Lancaster 

Information: 717-869-5955, lancastersweetshoppe.com or Facebook

Menu: Hand-dipped ice cream (from Pine View Dairy), waffle and pretzel cones, sundaes, banana splits, milkshakes, floats and fruit smoothies, as well as the specialty of the house, the Stroopie Ice Cream Sandwich (a stroopie takes its inspiration from a Dutch Stroopwafel, a cookie that originated in Holland). Coffee and tea drinks abound. If you still haven’t satisfied your sweet tooth, chocolates from Groff’s Candies are available. 

THE SALTED SPOON 

2301 Harrisburg Pk., Suite 100, Lancaster 

Information: 717-693-0039, thesaltedspoonlancaster.com or Facebook

Menu: Hand-dipped ice cream (from Pine View Dairy), sundaes, shakes and floats, as well as coffee and tea drinks. Owners Rebecca Mylin and her father, Mike, designed the modern/minimalist space to be a place where guests can “eat, meet and socialize.” Indeed a section of the space mimics a modern living/sitting room. 

THE SHACK RESTAURANT & MINI GOLF

662 S. Oak St., Manheim

Information: 717-664-2250, theshackmanheim.com or Facebook

Menu: Hand-dipped ice cream (from Kreider Farms), sundaes, milkshakes and floats, as well as broasted chicken, burgers, sandwiches, wraps, platters, kids’ menu, sides, salads and other “great stuff.” Some ice cream flavors include Baron Von Nut, Irish crunch, snickershack and s’more please. The park-like setting makes a round of miniature golf all the more relaxing. 

THE UDDER CHOICE

1812 W. Main St., Ephrata

Information: 717-733-4300 or Facebook

Menu: Hand-dipped ice cream (homemade), sundaes with names such as Holstein, Guernsey, Jersey and more, banana splits and The Jigger, which honors the ice cream treat once served at Cox’s Drugstore in Ephrata. The Udder Choice also serves breakfast, lunch and dinner.

TWIN KISS

309 S. Main St., Manheim

Information: 717-665-2897, manheimtwinkiss.com or Facebook

Menu: Soft-serve ice cream, sundaes, shakes, floats, root beer and banana splits, plus burgers, barbecue, chicken, cheesesteaks, sides, dinners, salads and soups.

TWIN KISS

901 N. Hanover St., Elizabethtown

Information: 717-367-1694 or Facebook 

Menu: Soft-serve ice cream, sundaes, splits, shakes and floats, as well as burgers, sandwiches, subs, sides, dinners and more. 

A Break from the Headlines: Matt Barcaro’s Suburban Garden

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As a news reporter and anchor for WGAL, Matt Barcaro’s job can be intense at times. From being on deadline to covering breaking stories, television news is a fast-paced, high-pressure industry. Matt’s backyard garden provides a respite from work. It’s a place where he can recharge and enjoy some peace and quiet … and delicious, home-grown food, of course. “That’s a bonus,” he laughs.

Even though it can be a “pressure-cooker,” Matt loves his job. “I could never do a desk job. [As a reporter,] every day is different,” he reflects. “You leave each day doing something you never expected to do.” Matt currently works the morning shift, meaning his workday starts at 3:30 a.m. He then reports live during WGAL’s 2.5-hour-long morning show, running from 4:30 to 7 a.m. On weekends, he anchors the morning newscasts. “Getting to see the sunrise is a big benefit,” he remarks. 

When he’s off the clock, tending to his garden is one of his favorite ways to unwind. Matt has enjoyed gardening for as long as he can remember. Growing up in Montgomery County, his mother always had a garden each year. “There was always something to pick and eat,” he recalls. Even after he went out on his own, Matt would grow basil or other herbs on the windowsills of his apartments. 

When he moved to suburban Lancaster County with his wife, Jess, he started his own organic garden in the backyard. He installed his first raised bed two years ago and a second last winter. He also utilizes pots to grow herbs and container-variety vegetables on their deck. Vegetable gardening is Matt’s domain while Jess enjoys beautifying the yard with flowers. “She has a good eye for color, size and shape,” he says of the lovely planters and flower beds in their backyard. 

Tending to his garden is one of Matt’s favorite ways to unwind and recharge.

Trial and Error

Each year, Matt likes to try something new in his garden. “It’s a science experiment every year,” he says. He is conducting a few experiments this growing season. It’s the first time he’s started all his plants from seed – some of which were planted unintentionally. During the winter, Matt threw some cherry tomatoes into his compost. As spring arrived, the seeds began to germinate, so he transplanted them into a container to see how they would fare. 

Last season, he noticed the number of pollinators in his yard was lacking and his plants took longer to produce fruit. Matt planted a patch of wildflowers this year to attract bees and butterflies to the garden. 

This year, Matt grew all his plants from seed for the first time.

Garlic and a container-variety zucchini are also new this growing season. In November 2020, he separated a head of garlic and planted each clove in his raised bed. He was shocked to see green popping up out of the snow a few months later. Matt is hoping to harvest the garlic in late summer but is worried that his latest “nemesis” might get to them first.

As all seasoned gardeners know, each growing season comes with its own challenges. For Matt, this year the challenge is voles. He noticed tunnels forming in the garden, so he reached out to Penn State Extension to find the best way to prevent the critters from ravaging his garden. The organization recommended trapping them; Matt has caught one so far.

Matt emphasizes the amount of patience that gardening requires. He explains that gardeners must have the “willingness to get things wrong.” Each gardening season is different and there are a lot of factors at play that determine the success of your garden. It can rain too much or too little. Critters and insects can wreak havoc on your prized plants. Maybe you planted too early, or you didn’t weed enough. Whatever the case may be, Matt believes if you are able to learn from your mistakes and the circumstances outside of your control, you can be a successful gardener.

Matt’s gardening goal is to grow enough ingredients to make a full salad. This year, he is growing lettuce, spinach, kale, cherry tomatoes and several herbs.

A Dedicated Following

Following his own advice, Matt often googles his various gardening queries to learn how to make his harvest more successful. He also receives helpful tips from his faithful Facebook followers. Matt enjoys sharing pictures of his garden, the meals he cooks and most of all, the sunrises he often sees during his morning shift with his over 16,000 Facebook followers. “I try to make my page a positive space where we can share our hobbies and passions – and sunrises/sunsets, of course,” he wrote in a Facebook post this year. When Matt has a question about gardening, he often asks his followers for advice.

Matt loves to snack on peas while he gardens.

In May 2020, when he discovered rabbits snacking on his pea sprouts, Matt installed a chicken-wire fence. Unfortunately, the rabbits were still finding their way into his garden. So, Matt took to Facebook to find a solution. His dedicated followers chimed in with tips and tricks to keep the critters out. They recommended planting marigolds and installing a fence with smaller holes. So far, it’s worked! 

After stocking up at Rohrer Seeds for this growing season,  Matt couldn’t wait to start planting. He planted his peas just after St. Patrick’s Day. “I had to cover the beds with blankets twice when it got close to frost,” Matt recalls of the frequent-frost advisories this past spring. After starting his other seedlings indoors, he was eager to plant them in the raised beds. “Getting the timing right is tricky,” Matt says. In late April, he posted to his Facebook, asking his followers if it was too early to transplant the seedlings to the raised beds. His followers told him to wait. “Waiting is the hardest part,” he laments. He listened to their advice and planted the rest of his seedlings in mid-May. 

Last year, rabbits wreaked havoc on Matt’s garden. Thanks to his Facebook followers’ tips and tricks, he’s been able to keep the rabbits at bay.

As a lifelong foodie – “Other kids watched Saturday morning cartoons; I watched cooking shows on PBS,” he recalls – Matt often posts pictures of the dishes he cooks, and his followers love to learn his recipes. At the start of the pandemic, Matt was looking for a way to develop personal connections while being socially isolated. He decided to try his hand at his own cooking show and started Quarantine Cooking with Matt. Each week, he would go live on Facebook and welcome his followers into his kitchen. “God bless my wife for agreeing to hold a phone and record me for an hour each week,” Matt laughs. His followers loved the videos and even though he stopped making them last summer, they still ask when the series will return.

Foodie Paradise

“There’s nothing better than sitting out on the deck surrounded by your garden, eating what you’ve grown,” Matt emphasizes. His mother’s gardening goal each year was to grow enough ingredients to make a full salad. Matt also adopted this goal in his own garden and plants lettuce, spinach, kale and cherry tomatoes each year. Herbs, including basil and oregano, are grown in containers on their back porch. With the basil he grows, Matt likes to make pesto or basil butter, which he freezes in ice cube trays so he can easily enjoy the flavor of fresh basil throughout the winter. He also planted extra tomatoes this year in the hopes of making sauce. 

Whatever produce he doesn’t grow himself, Matt buys from local farmers through farm stands or his weekly visit to Lancaster Central Market. “For a foodie, [Lancaster] is the best place to be,” Matt emphasizes.

Work brought Matt to Lancaster County in 2008 when he started at WGAL. This year, he celebrates his 15th year with Hearst Television, the broadcasting company that owns WGAL. Prior to his arrival at News 8, he worked at a sister station in northwest Arkansas for two years. 

Matt’s suburban garden consists of two raised beds and a number of containers.

The food culture isn’t the only thing Matt loves about the Susquehanna Valley. As an outdoor enthusiast, Matt is amazed at the variety of experiences available in our area’s natural world. This spring, he started an Explore Outdoors segment at WGAL in which he highlights local trails and outdoor activities. He was amazed to discover the diverse ways people can enjoy the outdoors in Central PA, from disc golf and geocaching to creek snorkeling and beekeeping. 

Growing a Family

Like many couples who married in 2020, Matt and Jess had a very different vision for their wedding. Instead of the traditional wedding they originally planned, the couple decided to host an intimate ceremony at Lancaster County Central Park in July 2020. They were wed in the same spot where Matt proposed.

In May 2021, the Barcaro family became a party of three when Matt and Jess welcomed their first son, Grant Matthew Barcaro. Matt emphasizes how great fatherhood has been. “I didn’t realize until he was born how quickly and completely you can fall in love,” he wrote in a Facebook post announcing Grant’s arrival. 

“I do wish I could get more sleep though,” he laughs. Between his work schedule and caring for a newborn, creating a consistent sleeping schedule is no doubt a challenge. 

Matt can’t wait to have Grant out in the garden by his side. “I’m excited to share these experiences with him when he gets a little older,” Matt smiles. 

Follow Matt’s gardening journey on Facebook @MattBarcaroWGAL.

Lancaster Gets Growing: Community Gardens

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According to Feeding America, the food insecurity rate for Lancaster County was 9% in 2019. This year, it’s estimated that the rate will increase to 10.2% as we continue to recover from the pandemic. Equipping people with the knowledge, experiences and space for gardening can work wonders to reduce food insecurity. Community gardens help to provide green space for city residents to grow their own food, reduce food insecurity and strengthen community bonds by bringing people of all ages, backgrounds, socioeconomic classes and skill levels together. According to the CDC, community gardens also beautify vacant lots, reduce carbon emissions and fuel consumption related to the transportation of food and reduce pollutants by absorbing carbon dioxide. Municipalities across the county see the benefits of community gardens and are opening their own.

Lancaster County Central Park Garden Plots

Gardeners at Lancaster County Central Park grow a diverse variety of fruits, vegetables and flowers.

Lancaster County Central Park, located on the southern edge of Lancaster City, receives the most visitors of any county park due to its convenient location and plentiful facilities and recreational features, including a community garden with 200 plots. Available from April through October, the garden plots are open to anyone in the county; however, due to its location, the park mostly sees gardeners from the city, says Parks and Recreation Administrator Paul Weiss. Three plot options are available for a seasonal fee, including 20-by-20-foot plots for $25, 40-by-20-foot plots for $31 and year-round organic 40-by-20-foot plots for $47.

A Rural Respite

The garden plots, located within an expansive field in the middle of the park, have always been an integral piece of Central Park’s history. Paul couldn’t find any documents about the history of the plots, but he knows they have been there at least since the mid-80s. “It may go back even before that,” he says. The land, which Paul believes used to belong to a neighboring farm, became park property around the late 1960s. The garden plot land is just one piece of the interesting mosaic that comprises the 540-acre park, which includes a former landfill, the Kiwanis Area, Historic Rock Ford, a Native American burial site and other pieces of farmland. 

Paul Weiss, the county’s parks and recreation administrator, oversees all nine parks, as well as the garden-plot program at Lancaster County Central Park.

Paul has been with the parks department for 21 years and oversees all nine county parks in Lancaster County. He stresses that renting a plot at the park is a big undertaking and responsibility. “It’s not something you can just stop by every other week. It requires upkeep almost daily or every other day. It’s definitely a challenge and a time commitment,” he says of the dedication gardeners show to their plots. Each year, the goal is to fill the garden plots as much as possible. Paul emphasizes that when there is “checkerboarding” plots, weeds start overruling the space and spreading into neighboring plots. 

Filling the plots has not been a problem the last two growing seasons, as the park saw an increase in interest due to the pandemic. When Covid first caused shutdowns, the majority of Central Park’s facilities and programs closed; however, the garden plots remained open. In fact, gardening was encouraged by PA Agriculture Secretary Russell Redding to help curb food insecurity in the face of food supply chain challenges. No doubt, people were also itching to get out of their homes and into nature. “The park has a way of making you feel like you are far away from the city, but really [the city is] just behind those trees,” Paul says as he gestures toward the northwest.

Due to abundant wildlife in the park, gardeners are responsible for installing their own fences to protect their plots.

Plot Practices

Gardeners at Central Park grow a diverse mix of fruits, vegetables and flowers. To avoid lugging their equipment and tools around, gardeners are permitted to drive through the grass, directly to their plots. A water spigot is available for gardeners off of Farm View Drive. No hoses are allowed, so gardeners often bring big barrels to fill and then let gravity feed the water into their gardens.

Wildlife abounds in the park, which is great for leisurely walkers on the park’s many trails, but less ideal for gardeners. Deer, rabbits and voles are regular visitors at the garden, so gardeners are responsible for installing their own fences, which must be transparent so rangers can easily see inside. In addition to fences, gardeners are permitted to customize their spaces with simple trellis structures or garden furniture, including small tables, lawn chairs and collapsible umbrellas. One gardener keeps a sandbox in her plot for her grandchildren to play in while she gardens. 

Many of the gardens are distinguished by creative and colorful entryways. The woman who maintains this plot added a colorful front door and furnished it with a playset and sandbox for her grandchildren who often accompany her to the park.

Many gardeners at Central Park donate some of their produce to food banks. Paul sometimes even gets fresh vegetables delivered to his office by gardeners with excess produce. Some organizations dedicated to food justice, including Discerning Eye Community Agriculture (DECA) City Farms, tend to plots at Central Park. The organization, led by Hawa Lassanah, offers CSA deliveries and is dedicated to equipping Lancaster residents with the knowledge and experience to grow their own food. In the past, the parks department held naturalist programs at the garden, including canning presentations and visits from Master Gardeners, but they don’t have any planned this year. 

At the end of the growing season, gardeners must remove all nonorganic material (fences, containers and other structures) so that the maintenance team can come through and plow the fields. As long as gardeners take good care of their plots and follow the rules, they are given right to first refusal for their plots the following year. 

Lancaster County Central Park is home to 200 garden plots, available to anyone in the county.

This fall, the parks and recreation department will be teaming up with the Chesapeake Bay Alliance (CBA) to create a pollinator garden located near the organic plots. The meadow will not only attract pollinators, but it will also help to reduce runoff pollution into the Susquehanna River, which empties into the Chesapeake Bay. 

As for the other eight county parks creating their own community gardens, Paul doesn’t see it happening. “They just don’t have the right land for gardening,” he explains. “Central Park is just right.”

Lancaster County Central Park’s garden plots are located at 580 East Farm View Drive, Lancaster. For more information, visit co.lancaster.pa.us/345/garden-plot-rentals.

 

Wheatland Community Garden

While her family enjoys vegetable gardening, Rebecca Geiser loves to grow flowers and make bouquets.

Located on the edge of the West End, Wheatland Community Garden (WCG) offers Lancaster City residents with another option for growing their own food. The garden is situated on land owned by the School District of Lancaster (SDoL) and sits across from Wheatland Middle School and adjacent to the new Smith-Wade-El Elementary School. The garden offers over 50 10-by-20-foot plots for $20 a season. 

The community garden was established in 2012 when local entrepreneur, Charlie Crystle, who was a member of the SDoL school board at that time, negotiated a lease agreement with the district for a community garden. After Crystle was no longer involved with the school board or garden, Katherine Hopkins and several others renegotiated the same agreement and continued the community garden. They kept some of the same provisions that were instituted by Crystle, including donating 10% of produce to a food bank and providing free plots for educational purposes. 

A Family Affair

Philip and Hannah Geiser tend to one of their four garden plots.

For the Geiser family, gardening is a family affair. The Geisers live in the city just a couple blocks away from WCG and have rented plots for the past six years. This year, Rebecca and Philip rented four plots to share among the family. Their children, Stewart and Hannah, who are both in their teens, started out by each taking care of their own plant and gradually kept expanding until they each needed their own plots. 

Rebecca works for the city as deputy director in the Department of Community Planning and Economic Development. Philip is a high school math teacher at Lancaster Catholic and also coaches soccer at McCaskey High School, where Stewart plays on the freshman team as goalkeeper. Typically, they are at their plots once or twice a week to weed and check in on their plants. “This is our happy place,” Rebecca smiles.

Stewart Geiser harvests some lettuce. Rebecca has noticed that since they began growing their own food, Hannah and Stewart find eating vegetables more enjoyable.

Philip is the gardening authority in the family, whereas Rebecca enjoys working with flowers. Her plot is a tall meadow of blooming flowers, including coneflowers, Eastern daisies and coreopsis. She loves to cut and make bouquets for people. 

Hannah, who will be a sophomore at McCaskey, gave us a tour of their plots and the extensive variety of produce they grow, including peas, tomatoes, carrots, zucchini, onions, watermelon, cauliflower, purple bush beans, potatoes, cucumbers, lettuce, spinach and several rows of corn. 

Cucumbers thrive in the Geisers’ garden.

Stewart, who will be in eighth grade at Wheatland Middle School, says his favorite food to eat from the garden is cucumbers. “It’s satisfying when the plants start producing and you get to see your work pay off,” Stewart emphasizes. “I also like that they go through phases,” he says of the changing growing seasons.

Changing Tastes

One of the best parts of gardening is getting to taste what you’ve worked so hard to grow. Philip is usually the one who crafts their family’s fresh-grown produce into meals. Rebecca loves to make sauce with their fresh-grown tomatoes if they grow enough.

Stewart’s favorite part of gardening is seeing his hard work pay off when the plants start producing.

Salads are big in the family. Rebecca attributes growing their own lettuce and greens to why the kids started to enjoy salads. Rebecca has noticed the same sentiment with other foods they grow, as well. “For example, Hannah has started to really enjoy radishes after she began growing them,” Rebecca says. “It’s been really fun to watch,” she says of their changing and expanding tastes. 

Common Good

Although most of the garden’s operations are overseen by Katherine Hopkins, all volunteers and plotholders work to maintain the garden. Each season, every gardener must complete at least two hours of community service within the garden, whether it’s mowing in between aisles or weeding common areas to keep the garden tidy. Water and tools are available and shared among gardeners. 

Hannah and Stewart started gardening by each taking care of a plant and gradually expanded until they each needed their own plot.

One of the cornerstones of the garden is giving back to the Lancaster community. All plotholders donate 10% of their produce to Lancaster Food Hub. Each week, a cooler is set by the front gate for gardeners to drop off their donations. Before taking it to the food bank, the cooler is weighed each week so they can get an idea of how much they donated at the end of the season.

On the west side of the garden, another fenced-in area is currently blooming with sunflowers. Stewart had a hand in the project, which was executed by Wheatland Middle School’s National Junior Honor Society. The organization spent hours in the garden planting seeds to help beautify the community. 

Hannah checks on the progress of the corn.

The Gardening Craze

Prior to Covid, there would usually be several empty plots where volunteers would have to plant cover crops and manage weeds. Over the past year, the garden has seen an uptick in participation. In both 2020 and 2021, the garden has been fully rented and even had to implement a wait list. “The gardens looked so great last summer because everyone was here so often,” Rebecca laughs, noting, “There wasn’t a weed in sight.” 

Rebecca explains that they see gardeners of all skill levels and she was happy to see that a lot of the new gardeners from last year came back again in 2021. “Everyone is really friendly,” Rebecca emphasizes. “Especially last year – we had a really great community develop.”

The Geiser family has rented garden plots at Wheatland Community Garden for six years. It’s their “happy place.”

Wheatland Community Garden is located at 950 Hamilton Park Drive, Lancaster. For more information, visit wheatlandgarden.org.

Kids & Gardening

Stewart and Hannah represent a growing number of young people showing interest in gardening. The National Gardening Association found that a record number tried their hands at gardening during the pandemic. Involving children in the garden helps to encourage healthier diets, reduce screen time, burn off extra energy, develop fine motor skills and learn responsibility and delayed gratification. Local school districts are taking notice of these benefits; gardening and outdoor programs are popping up at schools across the county. 

Photo by Paige Cody, Unsplash

At the School District of Lancaster’s Wharton Elementary, students can get their hands dirty and learn about gardening through a burgeoning outdoor classroom. Teachers use the area for classroom instruction, as well as summer and afterschool programs where students can get hands-on experience in the garden. Students work together to prepare the soil, plant, water, harvest and eat what they grow. They also learn about the different varieties of plants they grow, many of which are different from those typically found in a grocery store. “Students are encouraged to eat right from the garden since we don’t use any chemicals, pesticides or herbicides,” says Carmalena Stoltzfus, who heads the Parent Garden Committee. “We often hear things like, ‘I didn’t know kale is good!’ and ‘I never liked tomatoes before!’”

While school was held virtually during the pandemic, participation in the garden pivoted to an Adopt-A-Week program. Carmalena and other garden volunteers coordinated with the school’s Student and Family Resource Coordinator to give excess produce to families that were experiencing hardship. During summer break, the Adopt-A-Week initiative is continued to keep the garden thriving. Families choose a week to care for the garden, and they get to enjoy fresh produce during their volunteer time. 

“I think that connecting kids (and their caregivers when we can) to the whole process of what it takes to grow food can inspire them to make healthier choices in the future,” Carmalena says. “I also think that there is so much satisfaction that can be had when working with our own hands to grow what we then can eat.”

The school is looking to expand the garden program in the future. Members of the PTO and Wharton staff developed a plan to take more learning outdoors and provide teachers with resources to teach outside in a non-traditional environment. The expansion project, currently called the Wharton Wonder Garden, plans to increase their tree canopy, establish a native plant and pollinator garden, add a second edible garden, build an outdoor classroom and create a mindfulness circuit. 

Wellness in a Bottle

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How to make the best use of the bounty of produce that is available in August and early fall is a dilemma many of us deal with each season. One solution is juicing, a process that removes juice from fruits and vegetables, thus providing a refreshing and delicious way to quickly absorb vitamins, nutrients, antioxidants and enzymes. 

Yellow Lily is my favorite juice from Juisibox and entails such ingredients as “plump pineapple balanced with pear, sweet mango, hearty yellow pepper, squash and hints of lemon, lime, orange and ginger.”

I got into juicing several years ago – along with some friends and coworkers – after watching the 2010 documentary, Fat, Sick & Nearly Dead. It tells the story of Joe Cross, an Aussie who set out on a journey to better health through juicing fruits and vegetables for 60 days. Thanks to taking such a journey, Cross was able to eliminate many of the autoimmune medications he was taking and lose 100 pounds, which he’s kept off. Having seen Cross’ health rewards, a few of us purchased Omega auger juicers – also known as masticating juicers – and started our own journeys to better health. 

The key to a juicer’s value is that it slowly crushes fruits and vegetables at a speed of approximately 80 revolutions per minute, so as not to cook or oxidize the juice. It yields a high volume of juice since the strainer removes seeds, pulp and skin. Some soluble fiber does get through, which separates if left to sit or it can be stirred in, if desired. Another attribute is that most juicers are quiet, enabling you to prepare juice any time – early or late – without waking up the whole house. 

Tropical Almond, a thicker, creamier smoothie, is made with almonds (for added protein), berries and bananas. It’s great as a meal replacement on the go.

The downside of a masticating juicer is that it can take longer to yield juice as compared to other types such as a centrifugal juicer. Regardless, the final product yielded by any type of juicer outshines those produced by a blender or food processor.

If you’re intrigued, it might be worth your while to get started by purchasing prepared juices. Then, if you find yourself a juicing convert, take the next step and invest in a juicer (a word of warning: they can be pricey). 

Once you’ve purchased your juicer, a world of possibilities awaits! The wealth of farm stands and markets in Lancaster County, plus the popularity of home gardens, makes juicing accessible and economical. For example, produce that is bruised or irregularly shaped and is often sold as “seconds” is perfect for juicing. After all, the fiber is going to be pressed into a pulp; what matters is the quality and nutritional value of the liquid. Cucumbers and apples are full of juice and can be bought in large quantities. Depending on your preferences and what you want to add to your diet, the options are endless and could include celery, carrots, lemons, grapefruit, ginger, kale, beets, peppers, radishes, spinach and even herbs.

Tips for Healthy Juicing

Safari is “loaded with green pepper, hearty squash, clean celery, fully-grown apple, juicy pear, rich orange, tangy lime and subtle wheatgrass.”

Buy Local: Get acquainted with local fruit/vegetable growers and markets. Nothing tastes better than local, seasonally available produce. Better yet, visit an orchard that allows you to pick your own.
While local, seasonal produce is preferable, grocery stores are doing an admirable job in keeping their produce departments stocked with the colors of the rainbow throughout the year. Sometimes that comes at the cost of an artificial process that allows for items to be shipped long distances. Apples and cucumbers, for example, are often coated in a wax preservative that’s food grade and functions as a fungicide while adding an appealing shine protected during shipping. However, the waxy shine can be off-putting. To remove the wax before juicing simply remove the peel – the wax can be difficult to wash off – and you’re ready to go. 

Explore Local Natural Food Stores: Wheatgrass, which is dense in minerals and vitamins, is often referred to as a superfood. A little goes a long way. Flats of wheatgrass can be ordered from Miller’s Natural Foods in Bird-in-Hand, typically with two days’ notice. Another option is to grow your own: Rohrer Seeds offers packets filled with 500 seeds. Wheatgrass stays green only for a few days so don’t delay in using it.

Get Into a Routine: Preparing juice on demand is the best bet, but refrigerating fresh juice in glass jars for a day or two can also work. Juicing at home does involve prep work, so if you’re in a hurry, preparing fresh, homemade juice in the morning might not fit into your routine. It might be more prudent to prepare something the night before. However, juices shouldn’t be prepared too far in advance, as they’re not pasteurized, which could lead to a growth in bacteria. Fresh-pressed juices have a short shelf life and can oxidize quickly. 

Experiment: To find flavor combinations you like best, try juicing individual fruits and vegetables and place them in separate containers. Then develop blends that suit your taste. Keep in mind that sweeter fruits, while high in vitamins, are typically high in sugar and calories, which can be offset by juicing a higher proportion of vegetables or by choosing more fruits lower in sugar. Joe Cross recommends juicing by the 80/20 rule (80% vegetables and 20% fruit). He also recommends that 50% of your veggies should be of the green variety in order to have better control over sugar content. To learn more, visit rebootwithjoe.com. 

Juice alone is also protein-deficient, which can lead to muscle loss if approached as a long-term substitute. Add a serving of nuts on the side or mix whey protein powder into juices with water or Greek yogurt to improve the consistency. 

Meal Replacement: Personally, I find the addition of fruits and vegetables to my diet through juicing to be energizing. Substituting the occasional meal or starting the day out with juice usually replaces something less healthy, like coffee and a donut. 

Juisibox Juices

Juisibox owner, Nyisha Hammond, displays some of her current fruit and vegetable juices.

If you’re looking for convenience, a local option also exists. I first met Nyisha Hammond, owner of Juisibox Juices, at the now-closed Lancaster Marketplace. A large, slow-press juicer caught my attention, crushing produce at reduced speeds to cause less oxidization or heat for a crisp flavor. “My menu changes every season,” says Nyisha, who uses small batches of unpreserved, never-frozen produce, often sourced locally. The blends of juices Nyisha prepares are complex and refreshing. As it turns out, she started the venture by turning lemons into a lemonade of sorts.

Nyisha’s journey to juicing started in 2010, when her grandmother bought her a juicer. The real significance of the juicer, however, came to fruition six years later, when Nyisha survived a car accident on Route 222. Swerving to avoid hitting an unsecured wheelbarrow that had fallen from the vehicle ahead of her, she ended up in a head-on collision with a semi-truck. The resulting collision put her in rehab for speech, occupational, physical and cognitive therapies. Prior to the accident, she was working as a counselor; afterwards, she became a graduate student at George Washington University in Washington, D.C., focusing on rehabilitation counseling.

Juisibox’s centrifugal juicer slices produce with blades; the liquid is separated through spinning. Seeds and fiber are removed without adding heat.

Only a year later, fate struck again, when a second automobile accident put Nyisha in an ICU for 30 days, followed by another 30 days of rehab. Suffering a double compound fracture in her tibia and fibula, Nyisha initially thought she would lose her leg. After enduring multiple surgeries she had to learn to walk all over again. 

She also devised a holistic treatment plan. “I began juicing to heal myself and to decrease the pain from fibromyalgia and the fractures and surgeries on my leg,” she explains. “I had to take a holistic approach.” The medications she was prescribed only worsened many of her symptoms. “We live in this world where doctors treat you with a pill. Food is my medicine. I was always the woman who had a smoothie in her hand,” says Nyisha. “I was healthy before my accident and I think that’s why, at 32 [years young], I could recover. You have to have your body ready before something catastrophic happens. After the second accident, I juiced every day, five times a day. It was a pick-up-and-go drink that has nutrients in it. It’s wellness in a bottle.”

Having previous experience in the food and restaurant industry, Nyisha felt she was prepared to start selling her juices in March 2019. Participating in a health fair convinced her she was on the right career path; she sold out of all of her juices in the first hour. She found further direction through working with Bright Side Opportunities Center in Lancaster. Her next step saw her launch Juisibox at Lancaster Marketplace. Despite the pandemic, her business continued to grow and in March of this year, Juisibox relocated from the Hawthrone Centre to Foxshire Plaza on Fruitville Pike, where juices, smoothies, wellness shots, vegan soups, fresh salads and vegan snacks are available.

“Be the best you,” is Nyisha’s mantra. “Constantly educate yourself. Do the impossible.”

Juisibox is located at 1919 Fruitville Pike (Foxshire Plaza). Call 717-333-4194 or visit juisibox.com. 

YWCA Lancaster accepting nominations for Women of Achievement Awards

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Do you know a woman in the Lancaster community who exemplifies leadership, excellence and dedication to social justice?

YWCA Lancaster is currently accepting nominations for their fifth annual Women of Achievement Awards. The award is bestowed to four deserving women in the community who exemplify excellence in their careers while also raising awareness for YWCA Lancaster’s mission of eliminating racism, empowering women and promoting peace, justice and dignity for all in their workplaces and communities. These women are business leaders, educators, medical professionals, public servants, artists, volunteers and other accomplished women who serve as mentors and role models in the community.

New this year is the addition of the Cheryl Gahring Young Woman Achievement Award, which will recognize a deserving young woman between the age of 16-25 who demonstrates qualities of leadership and excellence. The award honors the legacy of the late Cheryl Gahring, who served at YWCA Lancaster for over 14 years in a variety of roles, including chief impact officer.

Nominees are evaluated by an independent committee based on how their activities and accomplishments tie into YWCA Lancaster’s mission, their commitment to community and their efforts to advance the success of others.

YWCA Lancaster recognizes women with this award because of their historic contributions to the growth and strength of Lancaster County in countless recorded and unrecorded ways, including by constituting a significant portion of the labor force, working inside and outside of the home, providing the majority of the volunteer labor force of the county and establishing early charitable, philanthropic and cultural institutions, including YWCA Lancaster in 1889.

Honorees will be celebrated at the Women of Achievement Awards on Friday, October 15 from 11:30 a.m. to 1 p.m. at the DoubleTree Resort by Hilton Hotel in Lancaster.

YWCA Lancaster will be accepting nominations through July 26 at 5 p.m. To learn more or to make a nomination, visit ywcalancaster.org/womenofachievement.

Rappelling to Raise Awareness for VisionCorps

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Do you think you could rappel down a 120-foot building? What if you couldn’t see?

Jesse Miller will be doing just that at VisionCorps’ Eye Drop event on July 9. Jesse, who is legally blind, will be going “over the edge” of the 10-story Holiday Inn Lancaster to raise money for the nonprofit. After Jesse lost his vision in 2018 due to a medical emergency, VisionCorps helped him adapt to living independently without sight. Now, Jessie works at VisionCorps on their manufacturing team. Eye Drop 2021 will be Jesse’s second time participating in the event.

Another participant, Natanya Sortland, is also legally blind. After she lost her sight in 2014 from a medical condition, Natanya had trouble finding support. She felt hopeless, often accidentally injuring herself while cooking and unable to read emails or pay her bills. Finally, she was connected with VisionCorps and received support that helped her adjust to living without sight. Now, she can safely cook in her kitchen, use her computer and confidently walk down the street. Natanya is planning to rappel in a Lady Liberty costume to symbolize how VisionCorps provided her with the help and services she needed to live independently.

All participants have been fundraising over the past couple months. No climbing or rappelling experience is necessary to participate in the event. In 2019, their youngest participant was 15 and their oldest was 84. Participants commit to a fundraising minimum in exchange for the opportunity to rappel down the Holiday Inn overlooking downtown Lancaster while passersby cheer from the street below.

All proceeds help fund VisionCorps’ mission of providing the tools and training necessary for people living with low vision and blindness to live as independently as possible. Legal blindness is defined as having a visual acuity of 20/200 or worse in the better-seeing eye with correction (glasses or contacts) or having a visual field less than 20 degrees (extreme tunnel vision). VisionCorps provides services such as prevention of blindness, rehabilitation services, support and educational services and training in access technology. Through Eye Drop 2021, VisionCorps hopes to raise $200,000.

 

To learn more about VisionCorps, click here.

Manheim Twin Kiss: A Hometown Tradition

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Manheim Twin Kiss has been a favorite destination for families, first dates, sports teams and ice cream lovers since 1952. 

The quintessential summer indulgence: a burger with all the fixings, French fries and a milkshake.

Jennifer Rettew Bushey, who represents a third generation of ownership at the Twin Kiss, is especially proud of the family aspect of the business. “I grew up in the business,” she recalls. “When I was a little girl, I helped by washing the trays that people used to pick up their food orders.” Twin Kiss manager, Mark Murr, is almost family – he has been with the business for nearly 30 years. For countless  generations of teens, the Manheim Twin Kiss has been a home away from home, as many got their first jobs there. 

The Twin Kiss also holds a soft spot in the hearts of many Manheim residents, as it’s been the scene for quite a few first dates and subsequent anniversary celebrations. “We’ve had people come back to celebrate the anniversary of their first date or mark other special occasions they had here,” Jennifer says with a smile.   

As for its history, Manheim Twin Kiss was started by Chet Ruhl as a seasonal business selling ice cream. Jennifer’s grandfather, Ned Rettew, who was a teacher, worked in the business over the summer; he became a part-owner in 1959. “It was originally an ice cream stand – a drive-in where people would order ice cream at the window and take it back to their cars and eat it,” Jennifer explains. “A few years later, someone began selling food at a small stand beside it. Over the years, the stands were joined together and then enclosed. We have old photos on the wall inside the restaurant showing the evolution.” 

The ice cream menu includes milkshakes and the iconic Twin Kiss cone, as well as floats, banana splits, fudge boats and sundaes.

Jennifer’s father, Bruce Rettew, joined the business in 1973 and eventually took over ownership. He made a number of changes including the addition of a dining area and an enlarged kitchen. 

Jennifer, who earned a degree from Penn State University in hotel, restaurant and institutional management, and her husband, Steven Bushey, who is from Califon, New Jersey, and is a graduate of the Culinary Institute of America, became its owners in 2019. One of the first things they did was add a drive-up window. “We wanted to make it more convenient for our customers. Last year, we were glad we had it – the drive-up window got lots of use during the pandemic,” she acknowledges.

Twin Kiss ice cream stands began to pop up all over America in the early 1950s. In Lancaster County, Twin Kiss stands could be found in Manheim, Mount Joy, New Holland, Elizabethtown and other locations. Manheim and Elizabethtown are the only two still operating.  According to some internet sites, Twin Kiss was the first to debut soft-serve ice cream. Twin Kiss is also regarded as the first to offer a vanilla/chocolate combo. Root beer was also a specialty of the house. “We’re known for our frozen mugs of root beer, as well as the ice cream,” Jennifer says. “The ‘Twin Kiss’ in the name refers to the combination of vanilla and chocolate ice cream that are swirled together on a cone and topped with the signature curlicue. When we serve cones or dishes, we make sure there’s a curlicue – it makes people smile to see that.”  

Other ice cream-related treats include milkshakes that are made with real ice cream (10% premium cream), floats (Pepsi, root beer and Orange Crush), banana splits, fudge boats and sundaes such as hot fudge, dusty road and CMP (chocolate, marshmallow and peanuts). “Our ice cream menu is like a trip back in time – we have all the favorites that delight today’s kids as well as their parents and grandparents,” Jennifer says.

As for the food menu, customer favorites include crispy fried chicken, house-smoked pulled pork (sandwiches, sliders), the Hollywood burger, fries, homemade soups and chili. Another favorite is chicken pot pie, which is available on Wednesdays, October through March. (Crispy fried chicken, homemade soups and chili, pulled pork BBQ, creamy slaw and soft-serve ice cream are available to take home in bulk. Party platters are also available.) 

Jennifer Rettew Bushey’s father, Bruce Rettew, and her nephew, Isaac, enjoy lunch at the Manheim Twin Kiss.

There’s also a catering side to the business – Rettew’s Catering. Jennifer says the catering business, which dates to the late ‘80s, was an outgrowth of the Twin Kiss. “People would ask my dad for food for their picnics and it just grew from that. Now we do a lot of weddings and corporate events,” she remarks. “We are professional caterers – we help clients think through their event and then execute it from start to finish.” Menu items are made with the freshest and finest ingredients and, as part of customer service, Rettew’s has a pastry chef on staff. 

Jennifer and Steven recently launched a new venture. In May, they purchased Tony’s Mining Company Restaurant in Cornwall, Lebanon County. Open since 1974, the restaurant was known for its atmosphere (copper-topped tables) and classic menu. The restaurant closed in April due to the owner retiring. The Busheys’ initial plans include adding a patio or deck and designing a bistro menu. Other details will be finalized in upcoming months.

The Manheim Twin Kiss, which dates back to 1952, grew out of two seasonal stands that offered ice cream and food.

Manheim Twin Kiss is located at 309 South Main Street in Manheim. Hours are 10:30 a.m.-9 p.m., Sunday through Thursday, and 10:30 a.m.-10 p.m., Friday and Saturday. Take-out and party platters are available. Online ordering is available via manheimtwinkiss.takeout7.com. For more information, call 717-665-2897 or visit manheimtwinkiss.com and on Facebook. Information about Rettew’s Catering is available at rettewscatering.com.

   

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