CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

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Manheim is Alive With History!

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Next year, Manheim will observe its 260th birthday. However, even before it became known for its glasswork, farming traditions, auto auction, football prowess and now, a rebirth of creative energy, Manheim’s story relates to William Penn, the man whose vision of a sylvan utopia entailed democracy, religious freedom, “laws of behavior” and a city designed unlike any other. Manheim also celebrates its founder, Henry William Stiegel, whose life was an American success story until it all came crashing down. 

Market Square is lined with buildings that exemplify adaptive reuse, as most now shelter businesses. On the opposite side of the square, building styles are a mix of old and new as a result of Manheim’s largest fire, which occurred in December 1998. Four buildings were damaged/destroyed in the wake of the fire that saw more than 200 firefighters from 40 companies arrive on the scene to provide assistance to the Manheim Fire Company.

Born in England on October 14, 1644, William Penn faced adversity from a very young age. Contracting smallpox as a small child compromised his health. Thinking fresh air would help to restore their son’s health, the Penn family left London and took up residence in the country, where the younger Penn adopted a lifelong interest in agriculture. As a son of privilege, he attended the best schools. Penn also took an interest in the religious revolution that was occurring across Europe and, through doing so, became a member of the Society of Friends at the age of 22. 

Penn’s religious conversion and the fact that he participated in protests against the policies of the Crown, led his father to disinherit Penn on several occasions. At one point, seeking to punish their son and separate him from the political and religious turmoil taking place in England, his parents banished Penn to Paris. Legend has it that Paris is where Penn developed his fashion sense and dressing in style became a lifelong obsession – despite the fact that he was a Quaker. 

Land that was originally part of the Penn Grant in the Manheim/Rapho area was gifted to William Penn’s secretary, James Logan, and eventually was inherited by Logan’s granddaughter. In 1762, it came to be owned by Henry William Stiegel and his business associates.

Penn returned to England in time to witness two catastrophes. The first was the Great Plague pandemic of 1665. According to historic-uk.com, the flea-borne plague “started in the East, possibly China, and spread quickly through Europe.” Diarist Samuel Pepys reported that the streets of London became eerily quiet, as residents either quarantined behind closed doors or fled to the country, neither of which provided much protection. 

During the summer of 1665, 15% of London’s residents succumbed to the horrendous disease. By fall, cooling temperatures helped to quell the flea population and with it, the pandemic. Outbreaks would continue to occur throughout time across the world, but not to the degree the disease was transmitted in 1665.   

The following year, disaster of another kind struck. A summer of drought caused the wood-constructed buildings of London to become tinderboxes and on September 2, when a fire broke out at a bakery and spread to neighboring buildings, calamity ensued. In a matter of hours, 300 buildings were destroyed. The fire raged for four more days; even the king joined the fire brigade. Hoping to create a firebreak, gunpowder was employed to act as explosives. The resulting noise caused the rumor mill to go full tilt and word spread that the French were staging an invasion. 

By September 6, the fires were fully extinguished. Only a fifth of London was left standing. All of its civic buildings were destroyed, as were 13,000 privately owned buildings and homes. Sir Christopher Wren was charged with rebuilding the city. He was especially proud of what he deemed his masterpiece – St. Paul’s Cathedral, which was built between 1675 and 1711.   

Despite his displeasure with Penn’s activities, the elder Penn’s last act on this Earth was to ensure his son’s safety by securing the protection of the Crown for him. Penn, meanwhile, discovered that the king was indebted to his father for a large sum of money. To settle the debt, Charles II offered Penn 45,000 square miles of land in the New World. The transaction would make Penn the owner of the largest, privately held tract of land in the world. The Penn Grant was finalized in March 1681. 

Penn viewed the acquisition as a “Holy Experiment” – one that would provide its citizens with religious freedom. In order to fund his experiment, Penn began selling land to settlers and investors. He also devised “laws of behavior” for what would become Pennsylvania: drinking, swearing, gambling, cockfighting and theatrical productions were forbidden. He also designed the city of Philadelphia to be unlike European cities in that numbered streets would intersect with those named for trees and green spaces would abound.  

The Manheim Historical Society’s museum, which is located in the former railroad station, is home to a collection of Stiegel glass that predates the American Revolution. The display will grow this summer thanks to an acquisition of a private collection that will also include stove fronts and other Stiegel artifacts.

Penn lived in the province from 1682 to 1684, at which time he returned to England with the hopes of settling a border dispute with Charles Calvert, who had inherited the title of Lord Baltimore from his father, Cecil. Like Penn, the original Lord Baltimore, George Calvert, was a convert (Catholicism) who dreamed of creating a refuge for Roman Catholics in the New World. The land he was granted would become the state of Maryland. 

George Calvert died before he could see his dream to fruition and so it fell to his son, Cecil Calvert, the Second Lord Baltimore to carry it out. Upon his death in 1675, Cecil’s son, Charles, inherited the title, the land holdings and what would become a feud with William Penn. 

Penn argued that his land extended south to the Chesapeake Bay, while Calvert placed the border between the 39th and 40th parallels. While Penn laid claim to the northern reaches of the Chesapeake Bay, Calvert deemed Philadelphia to be among his holdings. 

The wrangling continued into succeeding generations (Calvert died in 1715 and Penn in 1718). Finally, two of England’s best surveyors – Charles Mason and Jeremiah Dixon – were assigned the task of determining the border between the two areas. Work commenced in 1763 and culminated in 1768, with members of the Penn and Calvert families agreeing with the final – and definitive – results. 

Penn’s stay in England lasted 15 years. He and his second wife, Hannah Callowhill Penn, finally left for Pennsylvania in 1697. Two years later, Penn was back in England, only to be sentenced to debtor’s prison as a result of his agent defrauding him and causing him to lose nearly all his land in the New World. On top of that, his namesake son and heir apparent was unqualified to take over the province, as he had become addicted to gambling and renounced his Quaker faith and upbringing. 

As Penn’s health began to fail beginning in 1712 – he suffered a series of strokes – Hannah took on the leadership role of governing the province. The mother of eight (Penn, a widower, married her when he was 52 and she was 25) continued in that role until her death in 1726. Unknowingly, her parents had prepared her for the role. She was the only child (of nine) to survive into adulthood. Needing help with their business dealings, they had no choice but to teach Hannah accounting and managerial skills. Many organizations recognize her as Pennsylvania’s second governor. In 1984, she became the first woman to be given the title of Honorary Citizen of the United States, which requires an act of Congress. 

A hand-painted bottle from Stiegel Glassworks Manufactory.

Philadelphia, of course, reveres William Penn. That was especially evident when a 37-foot-tall statue of him was placed atop City Hall, which was completed in 1901. A gentlemen’s agreement among developers laid out a plan that declared new projects would respect Penn’s “stature” and not exceed a height taller than the top of his hat. The precedent endured until 1987, when One Liberty Place was completed. The project led to other high-rise projects that defied the agreement. William Penn became lost in a sea of towering skyscrapers. 

The disrespect shown to Penn prompted a “curse” to be born. For the next 20 years, Philadelphia’s sports teams were denied championship seasons. 

The drought was brought to a merciful end thanks to a topping-off ceremony that was held at the new and towering Comcast Center in 2007. When the final beam was put into place, it was topped by a statuette of William Penn. A year later, the Philadelphia Phillies won the World Series. Ten years later, Comcast conducted a topping-off ceremony at the even-taller Technology Center (tallest building in Pennsylvania) that continued the tradition of placing a statuette of William Penn atop the final beam. A year later, the Philadelphia Eagles won the Super Bowl.   

Finally … the Manheim Connection 

The Manheim area was originally part of William Penn’s land grant. In 1734, a tract was given over to Penn’s devoted secretary, James Logan, by Penn’s surviving family members. The tract passed from Logan to his granddaughter. In 1762, it attracted the attention of three Philadelphia businessmen: Henry William Stiegel and brothers Charles and Alexander Stedman. Stiegel took the most interest in the area, which prompted local farmers to refer to it as Stiegeltown. He preferred to call it Manheim in honor of the German city, Mannheim. 

Stiegel’s is an American success story. That is, until it all came crumbling down. Stiegel, his mother and brother emigrated from Cologne, Germany, and arrived in Pennsylvania in 1750. He found employment with the Stedman brothers, Scottish émigrés who escaped prosecution relating to a ploy to overturn the House of Hanover and restore the Stuarts to the English throne. The Stedmans settled in Philadelphia, where they engaged in importing goods to the colonies. Their ships were also used to transport untold numbers of immigrants to the colonies. 

A replica of the Stiegel Glassworks Manufactory, which was located about two blocks from the Manheim Historical Society’s headquarters, is on view in the organization’s museum.

During his two-year tenure with the Stedmans, Stiegel became associated with Jacob Huber, who owned what became known as Elizabeth Furnace, which was located in what is now Brickerville. Starting as a clerk, the ambitious Stiegel progressed to the point where he became a part-owner of the enterprise. He also married Huber’s daughter, Elizabeth, who tragically died soon after giving birth to their second daughter. (He later married Elizabeth Holtz of Philadelphia.) Following Jacob Huber’s death, Stiegel became the owner (along with some investors) of Elizabeth Furnace (he named it in honor of his wife). Stiegel increased his holdings with the purchase of Charming Forge in Womelsdorf, Berks County. 

Success in business prompted Stiegel to become active in civic and church affairs. He was one of the founders of the German Society of Pennsylvania, whose intent was to provide aid to newly arrived Germans. He harbored a desire to create a community that would be populated by German immigrants and went to work designing a town in the center of Rapho Township, which had been carved from Donegal Township in 1741. Stiegel designed a town center that included an open area – now Market Square – a mansion for him and his family, offices for his enterprises and a manufacturing plant for his latest endeavor – glass. 

The “glasshouse” began operating in 1764 and was soon attracting talented craftsmen from the colonies as well as Europe. Eventually known as American Flint Glass Manufacturing, the glass was so highly regarded that it drew comparisons to the finest glass made in Europe. 

A Pennsylvania Historical Marker that notes Stiegel’s importance to the town, is located in a small park that is located at the intersection of Main and Hazel streets.

It seemed everything Stiegel tried met with success. His lavish lifestyle reflected that, prompting residents to begin referring to him as Baron Von Stiegel. However, his ever-growing fortune wasn’t spent entirely on life’s luxuries. Stiegel valued education and he bankrolled the construction of schools and hired and paid the teachers. Students were primarily the children of his workers. 

Stiegel also loved music. He supported a community band and directed the choir at Trinity Lutheran Church in Lancaster on the occasion of its dedication service in 1766. A devout Lutheran, Stiegel was instrumental in providing the congregation of Zion Evangelical Lutheran in Manheim with a church building by deeding land to its members in 1772. The mortgage note was rather simple; Stiegel expected to be reimbursed with “five shillings and in the month of June hereafter the rent of one red rose if the same shall be lawfully demanded.”  

Financial transactions among Stiegel, the Stedman brothers and other Philadelphia investors provide evidence that Stiegel gradually became the sole “owner” of the town. When relations between England and the colonies began to sour in the years preceding the American Revolution, Stiegel and other wealthy business owners saw their empires collapse. For a time Stiegel (as well as Charles Stedman) was incarcerated in a debtor’s prison. 

Upon Stiegel’s release from prison, Robert Coleman, who had purchased Elizabeth Furnace,  hired him to return to the furnace and oversee the German-speaking workers – including POW Hessian soldiers, who were sent there to provide needed manpower in exchange for monies owed to Coleman by the Continental Army.   

A mix of architectural styles defines the downtown area of Manheim.

During the war, attempts were made to restart operations at the glass factory, as medics were in dire need of medicine bottles. Without Stiegel’s leadership and expertise, the venture failed and it was permanently shut down in 1780. The loss of such an industry greatly impacted the town of 300. Ten years later, the census showed a gain of only 65 residents. 

As for Stiegel, he survived by taking on jobs such as bookkeeping and teaching. He died on January 10, 1785. 

Interestingly, events surrounding the signing of the Declaration of Independence on July 4, 1776, brought some well-known names to Manheim. It is believed that as many as 14 signers of the declaration took up temporary residence in Manheim, including Robert Morris. For a time, Benjamin Franklin’s daughter lived in Manheim. What was the allure of Manheim? It provided them with a safe place – after all, the Crown had placed bounties on their heads – yet was only a day’s ride from Philadelphia. 

In 1790, the town was officially given the name Manheim. In 1838, the state legislature recognized it as a borough. 

Sources: Manheim Historical Society, Philadelphia Magazine and historic-uk.com

Paying the Rent: Festival of the Red Rose 

Since 1892, Manheim’s Red Rose Church – Zion Evangelical Lutheran – has been hosting the Festival of the Red Rose to honor the 1772 “sale agreement” through which Henry William Stiegel and his wife, Elizabeth (Holtz), provided the Lutheran congregation with land on which to build their church. In addition to the sale price of five shillings, the Stiegels requested that “in the month of June hereafter the rent of one red rose…” be paid. Legend has it that a ceremony was conducted on two occasions – 1773 and 1774 – that saw Stiegel receive his payment of a red rose. Later in 1774, however, Stiegel was committed to debtor’s prison in Philadelphia and following his release on December 24, he never returned to Manheim. The rose ceremony simply became a historical footnote. 

That is, until 1892, when Dr. J.H. Sieling proposed that the church revive the tradition in the form of a festival that would pay tribute to the church’s beginnings. (The first two church buildings were log structures that sat in what is now the graveyard; the current church building dates to 1855.) 

Zion Evangelical Lutheran’s historic fountain is now the centerpiece of the church’s Memorial Garden. The congregation’s first two buildings were constructed from logs and stood in the vicinity of where the Memorial Garden is now located. The present-day church dates to 1855. Left to right are: Linda Keiffer, who is a life-long member of the church and has served as the chair of the Festival of the Red Rose for the past five years; Rev. Kate Warn, who has been the church’s pastor for the last three years; and Martha Rudisill, a festival committee member, who still calls herself a “transplant” despite moving from York to Manheim 51 years ago.

The Festival of the Red Rose, which is always held in June, when roses reach their peak bloom time, was born. Drive through Manheim in June, and red roses seem to be blooming everywhere! The centerpiece of the festival is the presentation of a red rose to one of Stiegel’s descendants. In 1892, John C. Stiegel of Harrisonburg, Virginia, did the honor of accepting the rose. In 2016, his great-great-grandson, Joseph Douglas Ragan III – a ninth generation descendant of Stiegel’s – did the honors. Ragan’s mother, Barbara Wood, was a past recipient, as well. 

Linda Keiffer, who has been a church member since she was a baby (she is 71 years old) has headed the festival’s planning committee for the past five years. While this year’s festival, which was held June 13, wasn’t as elaborate as those in years past because of the pandemic, she was excited to see it return to some semblance of normality. “Last year, we did a drive-in event and eliminated the rose ceremony,” she explains. 

“When we started planning for 2021’s festival in January, we didn’t know what to expect, so we decided to go the safe route and move everything outdoors,” she elaborates, noting that the inside of the church is usually decorated with roses and ferns for the occasion. For this year’s festival, the committee worked with Enck’s Catering to find an alternative for the catered lunch that is usually served. “We did box lunches instead,” she adds. The timeframe was also moved to late morning in order to avoid the afternoon heat. 

Being deemed the Red Rose Church, it’s only fitting that one of the stained-glass windows at Zion Evangelical Lutheran Church conveys its connection to Stiegel.

Other than that, the festival followed tradition and included a music program with the church choir, guest speakers, an ice cream social and, of course, the rose ceremony. This year’s Stiegel descendants included Stephanie Stover Carroll of Media, Delaware County, who accepted the rose for 2020, and her sister, Stacy Stover Prince of Westminster, Maryland, who accepted this year’s rose. “They are both ninth-generation descendants of Stiegel and his second wife, Elizabeth Holtz,” says Linda. “We make it official,” she shares. “An attorney is present – this year it was J.D. Young Jr. of Young & Young in Manheim – and a rent book is signed.” 

Locating Stiegel descendants is made easier because of the late Millicent Cooper’s extensive genealogy research. According to Linda, many of the Stiegel/Holtz descendants make their homes in Virginia, which is where the Stiegels’ son, Jacob, migrated. “We invite all Stiegel descendants to the festival,” Linda explains. “The invitation letter always includes a genealogy chart that we ask them to update, as well as a form on which they can make recommendations for future recipients.” 

Linda appreciates her role in the festival. “I love history,” she says. She’s also become quite the student on the life of Stiegel. “It’s such a sad tale,” she says of Stiegel’s rise and fall. “Where he is buried remains a mystery,” she shares. “He was visiting his nephews – their last name was Ege – in Berks County when he died. It was winter, so it’s speculated he was buried somewhere on their property.” (His first wife, Elizabeth Huber, is buried in the graveyard of the Brickerville United Lutheran Church and, according to a LancasterHistory.org article, Elizabeth Holtz traveled to Philadelphia to visit relatives sometime after Stiegel’s release from prison and unexpectedly died and was buried there.) “It’s also interesting that as flamboyant as Stiegel was, pictures of him don’t exist,” Linda shares. “You would think he would have had a portrait painted of himself.”       

Now, the planning committee is gearing up for a stellar event in 2022 – it will be the church’s 250th anniversary. Pastor Kate Warn, who has been at the church for three years, is excited to be part of the milestone celebration. “I came from [an assignment] in East Africa and was looking to land in a strong community. I got my wish,” she says of Manheim. The grounds are already being spruced up with the addition of a Memorial Garden and new plantings of rose bushes. “My favorite is the Mr. Lincoln Tea Rose,” Linda says of the bright-red blooms it produces. She also hopes that descendants from both of Stiegel’s marriages will be present. “We already have two nominees,” she shares.  

2 S. Hazel Street •  Zionmanheim.com 

Donut Delights From Weiser’s Market

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A few years ago on a summer evening, our neighbors brought us some donuts left over from a party. I sampled a Boston cream-filled donut and it was fantastic! The ample portion of cream-filled goodness was beyond comprehension! Soon, the only evidence that remained was powdered sugar that covered us like a blanket of fresh snow. I had to know where these donuts came from and what makes them so delicious. 

The answer was Weiser’s Market, and having moved to the Akron area five years ago, I’m ashamed to admit it took a while for Weiser’s to catch my eye. Located on Main Street near the offices of Ten Thousand Villages and a stone’s throw from Route 272, Weiser’s is a not-so-hidden gem that’s been known and loved by Akron-area residents for the last 23 years. With compounding humility, I’ll confess that I’d driven by countless times over that period, assuming the market was “just” a convenience store. Upon tasting that donut, I made it my mission to learn what makes Weiser’s a staple in the local community and to sample my very favorite on the confection scale – a cream-filled donut. The donut did not disappoint – in fact, it proved to be the best cream-filled donut of my life!

Bake All Night 

When I inquired about the possibility of devoting one of my columns to their donuts, Weiser’s invited me to document the process from start to finish. That meant I’d be pulling an all-nighter and, being a night owl, I was game. 

Bakery manager, Heather Harsh (left), and Denise Daughetee (right), prepare donuts and muffins shortly after midnight at Weiser’s Market in Akron.

I arrived at Weiser’s Market in Akron precisely at midnight, hoping the bakers inside would hear me at the door. Akron was quiet, the market almost completely dark, save for the warm glow of light emanating from the small bakery inside. Denise Daughetee, a kind-hearted baker who already had a two-hour head start, greeted me at the door. She and manager Heather Harsh had already prepared the first of two 20-pound batches of yeast-risen dough made from scratch. One pound of dough yields approximately a dozen donuts, so tonight’s queue is 40 dozen, along with many other baked goods to prepare. Their work includes preparing special orders for a dozen or more donuts, as well as standing orders (most for weekly customers such as churches and auctions). The process is carried out nightly, as in seven nights a week. 

In the middle of the bakery stands an old Hobart mixer, sturdy with the look of machinery from an era of lasting quality. Mixing ingredients with a dough hook the size of my arm, Heather watches the mixer attentively, instinctively eyeballing the amount of water to add to the flour, mentioning “ingredients change, and humidity is a factor.” 

Heather hand-rolls the yeast-risen dough, a lengthy process that’s become less common where donut-making is concerned.

Watching dough grab the edges of the metal bowl, she gently pushes in a fingertip-sized amount of flour every few seconds until the 20 pounds of dough forms a perfect sphere. Once risen, the dough is rolled and cut before it’s placed in a proofing cabinet (set to  around 110 degrees), until it’s ready for the fryer. When they emerge from the fryer, many donuts are glazed or powdered and then filled by hand. The cream filling, by the way, is pure perfection. 

Listening to mystery podcasts and music in the otherwise dark and empty market, Heather and Denise always have something to do. They’re short-handed, which requires them to work extended shifts, but you’d never know it from their upbeat attitudes. 

Donuts are stamped by hand, using a cutter for filled donuts. Another style cutter is used to make glazed donuts with a hole.

There’s a rhythm and dance to the overnight operation: one tray of dough comes out of the proofing cabinet and into the 375-degree fryer oil (changed every Sunday), as another tray of donuts cools enough to glaze or pipe icing. Slowly, as the night turns into morning, their progress is marked by empty bakery racks that are beginning to fill. 

Weiser’s Market opens at 7 a.m. and the donut case is commonly depleted within hours. Early risers get the donuts. Fortunately, on this day I was among them – I was treated to a glazed, unfilled donut hot out of the fryer. Every morsel melted in my  mouth; the aroma itself is good enough to eat. 

Ready for the fryer, risen donuts come out of the proofing cabinet that is maintained at temperatures kept at approximately 110 degrees.

Satisfied with seeing what goes into making a Weiser’s donut, I departed the bakery around 5 a.m., with Heather and Denise moving on to other baked goods. Waiting for a disposal truck to leave so I could move my car out of the parking lot, the birds were singing their morning song and the deep blue hue of the sky was starting to climb from the east. 

At home, I reheated a glazed donut in a convection toaster oven. The resulting bliss was made better still by a hot cup of coffee. A cold glass of whole milk would do it equal justice. 

Denise displays a wire rack filled with two-dozen donuts that are on their way to the fryer. In the background, Heather rolls dough by hand; she stands above the counter to help make the physical work less tiresome.

I studied what used to be a Weiser’s cream-filled donut, now with glaze added. It’s an offering they will not make, even as part of custom orders. There are signs about the bakery declaring so. Much of the reason has to do with the time it takes for donuts to cool before glazing, and then again for filling. 

There’s also another, more-important reason. To indulge my curiosity and to prove that point, Heather had filled a single glazed donut for me. Born with a mouth filled with many a sweet tooth, I could only get past a bite. It was painfully, sickeningly sweet. The experimental donut proved that perfection comes in the form of a Weiser’s powdered and cream-filled donut; nothing beyond it should or does exist.

Donuts are turned in the fryer by hand with wooden sticks similar to percussion drumsticks. Paying careful attention to the process ensures an even fry on all of the donuts.

 A Familial Community 

I had more questions about the origins of Weiser’s Market and the surrounding community in which I now live. That led me to meet with founder Tim Weiser and his daughter, Laura Kauffman.

Tim launched Weiser’s Market in Akron in 1998, after moving from the Harrisburg area. Four years later, he added a second location in Lititz. “Our people take pride in what they’re doing. They live here in town and serve the townspeople. You don’t want to disappoint your friends and neighbors,” says Tim of his employees’ dedication. “The sense of community and being a family-oriented place has always been a priority,” says Laura. “I don’t think that will change.” 

Tim cheerfully recalls a young neighbor from a nearby family of regulars who once ran over for milk and without asking for permission or understanding that it needed to be paid for, he left. “The kid came over, grabbed the milk and went home,” says Tim. “His confused mother exclaimed, ‘Where did you get the milk?’ to which he replied, ‘Over at Weiser’s.’ His embarrassed mother said, ‘You can’t just take the milk!’ It was so funny!”

In the foreground, Heather portions out dough for pretzel donuts. In the background, Denise glazes donuts by hand.
Pretzel donuts ready to proof.
Hand-twisted and glazed pretzel donuts. One pretzel donut is the size of two traditional glazed donuts.

The Original Home Delivery 

Covid, of course, prompted stores and restaurants alike to offer delivery options to their customers. For Weiser’s, however, it was business as usual, offering it as a service to customers residing in senior living communities or unable to leave their homes. “Today, people view home delivery as the greatest thing since sliced bread,” says Tim. “We’ve been doing it for over 20 years.” He traces the start of home delivery to a regular customer who approached him with a request. “I’m going in for surgery next week, I’m not allowed to drive, will you deliver groceries to us?” he recalls of the conversation. “I said, ‘Absolutely,’ and it grew from there.” 

Both the Akron and Lititz stores make roughly 30 deliveries each week, with those in Akron made personally by Tim and his wife by van every Wednesday. Tuesday is delivery day in Lititz. It’s a service they’ve never advertised but as their longtime customers aged into retirement communities, the service allowed them to take Weiser’s with them – including small, personal-sized orders for donuts. 

Glazing donuts by hand is a sticky and sweet process.

“They took care of us, now we take care of them,” says Laura of the service. “The people we deliver to have shopped with us for years, so it’s only right that we help them because they help us. We even deliver to those who weren’t regular customers – you can’t take advantage of someone because they can’t drive or don’t have the means to come to the store.” 

Obviously, customers old and new can’t resist the allure of Weiser’s donuts. “When they call in their orders, many will say, ‘I’d like two cream-filled donuts.’ They can still experience a Weiser’s donut even if they can’t get here,” Laura continues. “We’ll gladly help them out.” Laura  and several other employees “shop” all the orders. “Some of the people who call us don’t see very well and aren’t able to go on a computer to order online,” she explains. “Some don’t have access or the [technical] understanding, but they can call [with their order]. We pull out our paper and pencil and take their order.” 

Weiser’s pre-made meals are made from scratch and are essentially home-cooked meals ready to go at a moment’s notice. I love their mesquite rotisserie chicken and loaded baked potatoes. Occasionally they have a macaroni-and-cheese infused with hearty bits of ham available that’s delicious. “Our meal solutions – subs, sandwiches and hot foods – are made in-house,” Tim notes. “Our hot foods table items are made from scratch and are not frozen.” 

Covid did bring one change to Weiser’s. “Before Covid hit, we’d have lunch on the porch between 10-2 on Saturdays,” Tim explains. “I enjoyed seeing people from the neighborhood come in and talking with a neighbor for 15 minutes. That’s what a family-owned community store is all about.” 

Laura was 15 when her family bought the market, so she remembers what life was like before and since. Laura and her husband’s three sons, who range in age from 5 to 9, are beginning to take an interest in the market. She recalls a lesson learned years ago when a large grocer “was running an advertising campaign about how much they donate to the community. It kind of made me upset because, obviously, they can donate a lot more than we can, but we try to do our share and be a part of the community. I commented to [Dad], ‘We should tell people what we do.’ I will never forget that – he looked me straight in the eye and said, ‘We do things because they’re the right thing to do.’”

Committed to Family and Community 

In talking with Tim and Laura it becomes evident that a fine line exists between family and employees. When they say employees are like family, they mean it. “We have had employees who I remember when they were born,” says Laura. “Their moms would bring them to the store in a stroller and when they turned 16, they’d apply for a job.”  

Tim adds: “We’ve had grandparents, parents and kids working for us.” Laura elaborates, saying, “We’ve had a lot of siblings – when someone leaves for college, they’ll have a younger brother or sister who will work for us.” 

Then there are the long-time employees. “Theresa Ackley, she’s been here 43 years – even before we bought it. She started here when she was 15,” Tim explains. “She worked for the previous owner for 20 years, and she worked for us for 23 years. She knows everyone and everyone knows Theresa. 

“We have a few others who have been with us for all 23 years,” he says of Deb Melcher, Amy Wiegand and Pamela Hayden. “Our deli manager’s mother worked for us,” Tim says of Katie Witwer and her mother, Terri Witwer. “When Katie was little, she would come to work for an hour or so with her mom, Terri. When Katie turned 16, she started working for us. Now, she’s our deli manager and a college graduate. Terri is our bookkeeper; she still comes in once a month to do our quarterly bank reconciliations. We’ve become family.”

When asked where they hope to see Weiser’s in the coming years, Tim and Laura’s answers are simple, profound and in sync: to remain a family-owned business committed to the community. Their goal is not without challenges. Not only are family-owned, neighborhood grocery stores becoming fewer in number, but the number of small, local bakeries that roll out yeast-risen dough by hand are fewer still. 

An even less-expected service is the role Weiser’s often plays in the community as a hub for information. “I like when people come in and ask us what’s going on in the community,” says Tim. “They’ll come to us with questions like, ‘How do you rent the pavilions down in the park?’ They ask us instead of going to the borough. Because we’ve been here for 23 years, we can send people in the right direction,” he explains.

“I’m getting older, I’m getting tired, so the hope is to turn it over to Laura someday,” Tim shares. Without hesitation, Tim repeatedly emphasizes that growing the market is his dream but he also acknowledges that it will fall to his children and their families to decide if they want to follow that path or pursue another. Ultimately, he wants them to be happy, healthy and do whatever they choose. 

With a warm smile, Tim admits that when any of his six grandchildren visit him and his wife at home, they’re going to “Maw’s,” but when they come to the market, they’re at “Paw’s.”

“I enjoy the business, I enjoy the community,” says Tim. “Thank you, Akron; I’m glad I met you.”

Glazed, powdered, cream-filled and Boston cream-filled donuts can be purchased at either location. Orders for a dozen or more donuts must be placed a day or more in advance.
Weiser’s Market Akron, 805 Main Street, 717-859-2765
Weiser’s Market Lititz, 680 Furnace Hills Road, 717-626-0271
Weisersmarket.com

Donut Trivia 

1. Doughnut or donut? Since the 1950s, it’s become common – and accepted – to spell it as donut. 

2.  In ancient Greece and Rome, donut-like treats were “glazed” with honey or fish sauce. 

3.  Where does the “nut” reference come from? Early bakers inserted nuts into the middle of balls of dough. 

4. As for the hole in donuts, credit for that goes to 19th-century sea captain, Hanson Gregory, whose mother sent him off with donuts to sustain him through his voyages when he started as a crewman. He noticed the dough in the middle of the donuts was always nearly raw and asked a tinsmith to make him a device that would create holes in the center. He shared it with his mother and the rest is history.  

5. National Donut Day is celebrated on the first Friday in June. 

6.  Washington Irving is credited for being the first writer to mention donuts. In A History of New York (1809), he made mention of “balls of sweetened dough, fried in hog’s fat and called doughnuts or olykoeks.” Irving’s reference made sense: the Dutch made a donut-like treat they called “olykoeks” or “oily cakes.” 

7. One legendary donut shop – Voodoo Doughnuts, based in Portland, Oregon – took pride in the crazy concoctions they devised. A line of medicinal donuts – glazed/topped with NyQuil, Pepto Bismol or Tums – attracted the attention of the FDA, which put an end to the donut flavors.  

8. There is some validity to the cops-and-donuts connection. Prior to the 1960s, policemen working graveyard shifts had few options for taking a break. Only diners and coffee shops stayed open late at night. As a result, cops developed coffee-and-a-donut eating habits. The proprietors loved to see them stop by since a policeman on the premises provided a sense of security late at night. 

9. Donuts fueled the troops during both World War I and II. The female volunteers who distributed donuts (even to troops in the trenches of France) were called Doughnut Lassies (WWI) and Doughnut Dollies (WWII). 

10. Donuts also helped people endure the Great Depression and as a result, were designated as the “Hot Food of the Century of Progress” during the 1933 Chicago World’s Fair. 

Music for Everyone brings Make Music Day to Lancaster City

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On Monday, June 21, people from more than 1,000 cities worldwide will hit the streets for Make Music Day, the world’s largest annual music event. The event originated in France in 1982 when their Ministry of Culture created Fête de la Musique, or festival of music, where free, live music played everywhere, from street corners and parks to rooftops and storefronts. Unlike typical music festivals, everyone was invited to join and play along to songs and melodies. The event eventually grew into the worldwide celebration it is today.

Music for Everyone (MFE), a local nonprofit dedicated to using music as an educational and community-building tool, will bring the worldwide event to Lancaster at Binns Park from 3-8 p.m. Everyone, regardless of skill level, ability or age, is invited to join and create music.

The interactive and immersive music event will include collaborative percussion performances led by Matt Woodson (MFE’s Director of Community Percussion), Lisa Fairman (a music teacher with SWAN 4 Kids) and Nathan Kraus (guitarist in local band, 25th Hour).

Participants will play along to Flowerpot Music, written by composer Elliot Cole, with terracotta flowerpots and mallets. (Attendees are encouraged to bring their own flowerpots and mallets, but MFE will provide some at the event.) Stickers, paints and brushes will be on hand for those who want to decorate their flowerpots after they’re done playing.

The event will also feature a dueling drum circle. Participants will choose a percussion instrument from MFE’s stockpile and split into two groups. Matt, Lisa and Nathan will lead the group with some simple melodies to get everyone comfortable with their instruments. Then, the groups will face off in a call-and-response duel.

Also, be sure to check out Music Fridays in downtown Lancaster, which are held on third Fridays from 5-8 p.m. in the summer. Hosted by the City of Lancaster and MFE, the streets come to life with local musicians on mobile trucks bringing live music downtown and around the neighborhoods. Upcoming dates include June 18, July 16 and August 20.

For more information about MFE, visit musicforeveryone.org.

Live Music is Back with Prima Theatre’s Queen/Journey!

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Celebrate the return of live music with an electrifying concert from Prima Theatre. The outdoor concert will feature hits from Queen and Journey sung by three national-level singers on a portable stage in the Liberty Place parking lot (behind Clipper Stadium) on June 11, 12, 18 and 19 at 8 p.m.

 

 

Throughout the pandemic, Prima Theatre has been a local leader in finding new ways to bring music and theater to the community. In September 2020, the theater showcased stories of our community’s bravery during a difficult year with their drive-in concert and parade, Brave & Beautiful. Throughout December 2020, Prima’s LanCarolers spread holiday cheer through the streets of Lancaster via a trolley of carolers.

Queen/Journey will up the ante even further. Prima Theatre is pulling out all the stops to offer an unforgettable rock-n-roll experience. Attendees can expect arena-style audio and lighting, special effects, confetti cannons, bubbles, lasers and more. Tait Towers, EBY, Shumaker PDT and MoxieHop Studio are all collaborating on the event.

A live band and three vocalists will take on the legendary hits, including Lancaster native and Broadway-credited Donovan Hoffer. The 2009 Penn Manor graduate has performed in numerous Fulton Theatre shows, including The Hunchback of Notre Dame as Clopin. He has also performed locally with Dutch Apple Dinner Theatre and the Ephrata Performing Arts Center. In 2018, Donovan sang in the chorus for Rocktopia during its time on Broadway. More recently, he scored an audition for season 16 of NBC’s America’s Got Talent, which premiered on June 1 and will air throughout this summer.

“It feels like home,” Donovan, who is now based in Chicago, says of performing in Lancaster again. After a year of shuttered theaters and virtual performances, Donovan is most excited to be able to share the experience with a live audience again. Connecting with the audience and being able to look them in the eyes is one of his favorite parts of performing. “We just can’t do what we do without an audience,” he emphasizes.

Grace Byrnes, who starred in Jekyll and Hyde at Prima in 2019, will also take the stage in Queen/Journey. It will be her first time on stage since the pandemic. “I’ve missed the rush of performing,” Grace reflects. “We got teary-eyed the first time we rehearsed on stage, because we all missed it so much.”

 

 

New to Lancaster is Asia Littlejohn, a vocalist who has performed around the world, including as a soloist at the Lincoln Center. Together, the vocalists will belt out hits like Don’t Stop Believin’, Bohemian Rhapsody and We Are The Champions.

Distanced circles will be chalked on the pavement in front of the stage for each party (up to four people). Guests should bring their own lawn chairs as needed. Individual general admission tickets include access to unreserved circles, but if you would like to reserve a circle close to the stage, premium tickets are available for purchase. Buckwalter’s Deli and Our Town Brewery will be onsite for all shows. On June 11 and 19, Zoetropolis will also be onsite offering craft cocktails.

 

Buy your tickets here!

It’s a Beautiful Day With Martine Cajas

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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 Martine Cajas to describe his perfect Lancaster County day.

About Martine 

Born in Lima, Peru, Martine and his family emigrated to the United States in 1985. “My mother’s little sister was pen pals with a boy named David Brill from York County,” he explains. Years later, David would visit her in Peru and, as fate would have it, true love blossomed and they got married. 

The Cajas family settled in New Oxford, Adams County. “We were the first Spanish people – actually the first minority students – in the school district,” he recalls. “I remember the teacher taking me out to the playground that first day. At first, the kids just stood and stared. Then, they began approaching me, wanting to touch my skin and hair. Nobody looked like me – all I saw were kids with blonde hair and blue eyes.”  

Martine and his brothers, David and Ivan, also faced a language barrier. “We spoke minimal English,” he explains. Their aunt, Julie Torres, took the boys under her wing and tutored them after school. 

Photo: Joe Kelly Photography

Grateful for the opportunity they had been given to pursue the American Dream, Martine’s parents, Ivan and Carmen Cajas, worked multiple jobs. They encouraged their children to become involved in as many school activities as possible. “I was involved in everything!” Martine recalls. “I think being the new kid at school forced me to be the best I could be and taught me to be a leader. I pushed myself to be the best because I didn’t want to be judged in a negative way and I didn’t want to let my family down.” 

Martine’s go-getter work ethic emerged at the age of 12, when he began doing odd jobs at his Uncle Manuel Torres’ restaurant, El Serrano, in York. He went on to attend Penn State York and later landed in New York, where he pursued modeling. “I love fashion!” he says. He worked in banking and retail for a time, as well. 

He also continued working for his Uncle Manuel at El Serrano’s Lancaster location, prompting a move to Lancaster in 2001. Through El Serrano, he became acquainted with Julie Bashore, the owner of House of Clarendon. He went to work for Julie and, in the process, learned how to design and bake cakes. When Julie decided to sell the business in 2004, Martine became its new owner. 

“I learned so many things along the way,” he says of his career path that led him to become a business owner. “Still, things were tough in the beginning. I had to make a name for myself and prove myself.” 

He has also had to confront two crises. The first came with the Great Recession beginning in 2008. “The next three years were tough,” he admits. Still, he kept an eye to the future. Through the House of Clarendon, he became involved in the wedding industry, adding event planning to his résumé. His involvement in weddings led to the creation of the multimedia platform, Dream Weddings, which once included a television show and now consists of a website/social media and a magazine (now on hiatus). In 2012, he moved House of Clarendon to Harrisburg Avenue. 

Of course, nothing could have prepared him for ramifications of the pandemic. “We normally create 80 to 100 wedding cakes a year,” he notes. “Five-tier wedding cakes are our bread-and-butter. In 2020, we lost all that. The few orders we did get were mostly simple, two-tier designs or cupcakes, which are all the rage again. Fortunately, we’ve been able to pivot and put more emphasis on special-occasion cakes. We offer local delivery through DoorDash and other services.” An online “store” for cupcakes – shipped anywhere in the U.S. – is set to debut.  

The State of Matrimony 

“Covid changed everything,” Martine says. Outside of the obvious vendors who have been impacted, he notes that hotels, restaurants and shopping were affected. “Over the last 10 years, Lancaster has become a wedding destination thanks to our unique venues,” he says of barns and chic urban sites. He is of the opinion that weddings as we once knew them won’t return until sometime in 2022 or perhaps 2023. 

He has enjoyed working with couples to design (or redesign) their dream weddings that obviously look different than they originally imagined. “Couples are liking micro-weddings,” he remarks. “They bring a different vibe and energy, as they are more intimate and sentimental. They even allow you to splurge on items – food, beverages and flowers, for example – that you would not have been able to do for a larger wedding.” He notes another trend: couples going ahead and getting married on their chosen wedding days and planning fab receptions once restrictions are lifted. 

Whether you are newly engaged or are planning a post-Covid reception, Martine advises you to contact vendors and venues NOW for 2022 and 2023 dates. “Everyone’s going to be busy,” he predicts.  

In His Own Words
Martine’s Perfect Lancaster County Day 

I miss so many things. I miss being creative and networking with other vendors, many of whom have become my friends. Pre-Covid, we would unwind after a wedding by going out for drinks – The Exchange was a favorite – and dancing the night away at Tellus360. 

From a personal perspective, I miss being with my family. I have aunts and uncles I haven’t seen in over a year. I miss seeing my three nephews, who are 10, 11 and 20 years old. 

I miss kissing and hugging everyone! I miss going out for lunch and dinner. I just miss people! I think of myself as a social butterfly whose wings have been clipped. 

Because of all that I miss, my perfect day would revolve around throwing a huge party. In my perfect world, it would be a party that celebrates life as we knew it and, hopefully, one we will come to know again. There would be no masks or social distancing; guests would be free to greet each other with hugs and kisses. There would be lots of fun, laughter and, of course, dancing. 

As this would be a perfect party, guests would be treated to delicious food, flowing drinks, beautiful flowers and linens and, of course, fabulous desserts! I think pink (or white) Champagne would be the perfect – and most appropriate – flavor for the cake and mousse filling. We’ll party like it’s 1999 or, fingers crossed, a Covid-free 2022. 

For more information, visit houseofclarendon.com. 

John Wright Restaurant: Farm-Fresh Ingredients & a River View

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The John Wright Restaurant combines local farm-fresh ingredients, an unparalleled waterfront view and a bit of history to create a relaxing and memorable dining experience.

Pictured front to back are Tuna Tataki (tuna, garlic edamame, sesame soy sauce and spicy mayo), Rampi Scampi and Jamaican Jerk Pork Chop, as well as pairings of wine and beer.

The restaurant makes its home in a 27,000-square-foot brick building that was constructed in 1916 as a warehouse for the Wilton foundry. It was used as a silk mill from 1932 until the early 1960s. In 1965, it was purchased by Donsco, which used it as a warehouse and manufacturing facility for its line of John Wright products. In 1974, a factory outlet store opened in the building. 

The restaurant’s humble beginnings date back to 1988, when it was simply a sandwich shop – serving only breakfast and lunch – for patrons of the John Wright Factory Store. During the summer, a tent was erected to allow guests to enjoy outdoor dining with a river view. Word spread and the eatery became a popular destination for shoppers and locals alike because of its unique riverside setting. Since then, John Wright has become a multifaceted dining destination, offering indoor and outdoor dining, full-service bars and event space for weddings, etc. All areas of the restaurant take full advantage of the spectacular riverfront setting. 

The décor celebrates local talent and craftsmanship. The restaurant’s barstools, dining tables and outdoor bars were built/repurposed by a local craftsman who used fallen trees from the area for the project. The wine cellar was crafted across the street at Donsco. A historical display behind the reception desk features mechanical toys and banks created by the John Wright Company.

Jim Switzenberg, the restaurant’s director of operations and executive chef, points out that John Wright is, in reality, two restaurants in one. While the indoor areas – including the spectacular Four Seasons Room that features timber construction and glass walls – focus on casual fine dining and farm-to-table, he notes that the warm weather brings “a whole different vibe,” thanks to the 400-seat Pizza Patio, which is open May-September, and its indoor/outdoor bars and wood-fired Italian pizza oven. 

Rampi Scampi: jumbo shrimp, tomatoes, garlic ramp butter, basil, white wine and house-made fettuccini.

John Wright is also unique in that it offers a third entity – the 180-seat River Room, which boasts a separate entrance, exposed brick walls, beautiful wood floors, a bar and a spacious second-floor patio. The restaurant’s setting makes it a perfect destination for an outdoor ceremony by the water and a reception with a view in the River Room.  

Jamaican Jerk Pork Chop: local pork, pineapple-mango relish, cilantro crema and mashed sweet potatoes.

As for the menu, local is the key ingredient. “We are all about local and non-GMO products,” Jim shares. “We’ve gotten better over the past few years at eliminating GMOs from our ingredients. We work with local farmers to source produce, meat and dairy products.” Local ingredients include produce from Shady Acres Farm (Elizabethtown); produce and butter from Lehman’s Farm (Wrightsville); dairy products from Pine View Dairy (Lancaster); produce and herbs from Horn Farm Center (York); beef products from Locust Point Cattle Co. (Dover); cheese from Farm Fromage (Lancaster); and honey from Gingrich Apiaries (Dover). Flour is purchased from a mill in the region. 

The kitchen staff’s talents extend beyond cooking. Beef for burgers is ground in-house, while sausage is made in-house, as is the sauerkraut. “We work with the farmer who raises the pigs,” Jim says. John Wright’s chefs also create desserts, ice cream and pizza dough in-house. The newest addition is a pasta machine, allowing all of the restaurant’s pasta to now be made from scratch in-house. “Over the past year, we’ve adapted and changed so we could continue to serve our customers but also keep our loyal staff working. When we purchased the pasta machine, we also pursued certification as a food manufacturer and we started an off-premises catering company,” Jim explains.

Jim Switzenberg, the restaurant’s director of operations and executive chef, is a graduate of the Culinary Institute of America. His career has taken him to New York, Los Angeles, Houston, Italy and Spain. He served as a senior instructor for HACC’s culinary program before joining John Wright in 2011.

A new service offered by the restaurant is Real Food Emporium, which launched in February. It was established as a way to bring fresh, local ingredients and to-go family meals to the area. Some of the items that can be found in the emporium are entrées such as shepherd’s pie and beef stroganoff, mac-and-cheese, house-made ice cream, cakes and signature desserts, as well as locally sourced milk, cheese, eggs and honey. John Wright is also partnering with El Serrano to offer their Finca de Torres wines.    

The Real Food Emporium launched in February.

Jim describes the spring menu as “the best, most flavorful menu we’ve had.” Menu items include cream of crab soup, roasted garlic hummus, Chesapeake nachos, caprese and roasted-beet & warm goat-cheese salads, oyster po’boy, smoked brisket and Wrightsville Rachel sandwiches, foundry and southwest black bean burgers, bacon bleu cheese meatballs, applewood-smoked salmon, Jamaican-jerk pork chop, pepper-crusted filet and pasta-free vegetable lasagna.

The Pizza Patio has its own menu that features salads, burgers, sandwiches, kabobs and an array of 10-inch wood-fired pizzas. (While some items on John Wright’s menu are offered gluten-free, pizza is not.) 

The Four Seasons Room

The bar selection focuses on local brews and spirits. The eight taps feature a rotating selection of Pennsylvania craft beer. Craft beer is also available in bottles and cans, and there’s also a selection of domestic and imported beer. Spirits are from local distillers including Thistle Finch Distillery (Lancaster) and Stoll & Wolfe Distillery (Lititz). Finca de Torres wine, as well as wine from Allegro Winery in Brogue, are included in the wine selections.

The restaurant also hosts a number of special events throughout the year including cigar dinners, Oktoberfest and benefits for the Hellam Township Police Department’s K-9 unit (the next one is May 27). “We try to be community friendly,” Jim says.

John Wright Restaurant is located at 234 N. Front St., Wrightsville. Reservations are recommended for both indoor and outdoor dining. Take-out is available. Call 717-252-0416 or visit jwrpa.com and on Facebook. Check online for current hours of operation.

Pete & Carol Heth: Farming Airbnb-Style

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Fifteen years ago, after having spent 25-plus years in the construction industry, Pete and Carol Heth began contemplating where their career path would take them next. They experienced their “ah-ha” moment when they embarked on a tour sponsored by a local bed-and-breakfast organization. 

The Glamper has been a hit with guests staying at the Heths’ farm. It took Pete a year to restore the classic Airstream. Amenities include an outdoor kitchen and patio, as well as an “outhouse” that provides a spacious bathroom.

The tour opened their eyes to new opportunities. “We spent the next seven years discussing our options,” Carol says of the ideas they had for the cottages and outbuildings that dotted their West Hempfield Township farm. 

Over the course of those seven years, Pete began to tinker with the idea of slowing down but recognized that bringing his business to a complete halt would not suit his project-driven personality. “I was getting to the point where I didn’t want to chase down jobs anymore,” he explains. “And, I didn’t want to travel all over the place for jobs any longer. I was happy staying local and doing jobs on my terms.” Carol, who had always handled the interior design aspect of projects, shared Pete’s outlook. 

They agreed that “slowing down” would allow them to really delve into the pros and cons of their proposed venture. For example, they recognized that while they both love to cook, they didn’t want to be tied to the bed-and-breakfast policy of providing guests with a morning meal. “Besides, I’m not a morning person,” Carol adds. 

Carol handles all the interior design/decorating details for each property. For The Glamper, she went in a “kitschy” direction. The tufted-fabric effect on the walls and ceiling was created with wallpaper.

Fortunately for the Heths, the Airbnb concept – which simply provides travelers with a place to stay and no expectations of a meal – had made its debut several years before they would become members of the hospitality industry.  

Eight years ago, they forged ahead and remodeled their first cottage. Its success prompted them to transform an outbuilding and remodel another cottage. Three years ago, they upped the ante and went in a new direction – glamping – by restoring an Airstream and positioning it on the edge of woodland on their property.  

The Glamper is surrounded by unique privacy fencing.

They became hosts through Airbnb (actually, they’ve reached superhost status, which entails at least a 4.8 rating and meeting other requirements), VRBO (they are rated as premier hosts) and Glamping Hub. Recently, their glamping accommodation was deemed the best in Pennsylvania by a Google News story.  

The outdoor kitchen features a Big Green Egg for grilling and a granite island.

As for their goal to slow down, the pandemic stymied that. Because of the unprecedented demand for talented remodelers, Pete continues to be busy. Plus, the Airbnbs have become a full-time job for both of them. “The reservation requests and questions never stop!” says Carol. “Sometimes I look at the time stamp and see people are posting reservations or questions at 2 or 3 in the morning!” As for Pete, he holds out hope that “one of these days, I’ll get to slow down.”  

Unique Remodels

It only seemed natural that the Heths would work in tandem on the projects, as their interests and talents have been in sync since they were students at Hempfield High School, where Carol was enthralled by art and Pete by anything relating to wood. Additionally, Pete’s Midwest upbringing on a farm taught him values such as recycling and upcycling. 

The tiled shower in the “outhouse” provides a view of the sky.

As business partners, they loved working with clients who allowed them to stray from the norm and add the unexpected to projects. That was often achieved through the saved/recycled elements they added to their designs. “Things might sit around for years, but we always find a use for them,” Pete says. Carol’s philosophy mirrored Pete’s. If a product or decorative element caught her eye, she would buy it, knowing she would ultimately find a use for it down the road. 

The Heths’ mutual interests extend beyond working together. About 10 years ago, the empty-nesters began exploring the food scene in earnest and embraced a healthier lifestyle from a food and cooking perspective. As a result, they remodeled their 1860s farmhouse, adding a large cooking- and entertaining-friendly kitchen. They transformed their pool deck into an outdoor-living area that contains a kitchen and dining areas. The lower level of the house was converted into a bar and game room. They began hosting dinner parties that deviated from the norm in that guests were paired up and given the ingredients and instructions to prepare each of the courses. 

The Glamper is also outfitted with a small kitchen and a breakfast bar.

Kevin Martin, a designer who worked with Carol on the kitchen project, professed his admiration for her style in the September 2015 issue of this magazine, noting she had “the courage to be different” in that she fearlessly incorporated a multiplicity of colors, textures and sheens into the design. Pete added his touch by designing and installing a barrel-shaped ceiling – inspired by the Chihuly Glass ceiling at the Bellagio Hotel in Las Vegas – that he lined with corrugated tin he had been saving for just the right project. 

Even though the bathroom inside The Glamper is not spacious, it is stylish and colorful.

Relaxing in Style 

Complete our Best of Lancaster survey and be eligible to win a 3-night stay at one of the properties on the Heths’ farm!
Click here for details.
Cooking ultimately became the inspiration for the design of their first project, a cottage they named The Fairview. “Most people take a vacation from cooking, but we wanted to provide our guests with a reason to cook while they are on vacation,” Carol explains. 

The urge to get cooking apparently overcomes guests as soon as they walk through the door – the Heths treat all their guests to farm-fresh eggs and Pete’s homemade scones, which are beyond tasty. In fact, a guest shared that the scones would be the reason for a return visit. In addition, guests are obviously inspired by the spacious, beautiful and fully equipped farm-style kitchen. “I loved cooking in that fabulous kitchen,” a guest from New York shared. The Fairview’s screened porch that overlooks woodland is another guest-favorite space. 

The draw of The Fairview is a fully-equipped and spacious kitchen.

The Heths’ next project involved transforming a small outbuilding into a French Country-inspired getaway they call The BirdHouse. The theme was inspired by some metal cutouts of birds Carol had bought on her travels. Completed five years ago, its selling point is a beautiful outdoor courtyard that contains a fireplace. “That’s the one everyone wants to stay in,” Pete notes. “We could have 100 BirdHouses and they’d always be booked.” 

The vibe of The BirdHouse is French Country. Guests love its courtyard.

Next, they remodeled a one-story cottage that had originally been a horse barn. For this project, they employed a midcentury-modern vibe and named it The Mod Pod. It features a screened porch and a luxe enclosed outdoor shower. The Heths have a sentimental attachment to The Mod Pod – it’s where they started married life and where Carol’s late mother lived before moving to a nursing and rehabilitation center. 

The Mod Pod takes its decorating inspiration from midcentury modern.

After taking a small break, the Heths began contemplating their next project. “We always wanted to do something in the woods,” Carol says. “I kept seeing all the stories about glamping and I thought, ‘That’s it! We’ll go in a glamping direction!’” The couple then began searching for an Airstream trailer in need of rehabbing. “We found one out near Pittsburgh through Marketplace and bought it,” she says. “It ended up being in worse shape than we originally thought, so Pete decided to take it down to the frame and start over.” It took him the better part of a year to restore the classic Airstream. “It was a learning experience,” he says. “Restoring it involved a different kind of construction.” 

As for Carol’s part in bringing the Airstream back to life, she decided to go in a “kitschy” direction. First, it appears the inside of the trailer is embellished with tufted fabric. “It’s wallpaper,” Carol shares. “Believe me when I say it was a chore to do.” An animal theme is also evident – via dog-related accessories and art that decorate the interior spaces and pink flamingos that are visible outdoors. Art purchased in Savannah, Georgia, is also part of the décor. 

For The Glamper, the Heths elevated the amenities a bit. While all their properties feature spa-like bathrooms, The Glamper posed a space problem. To remedy the situation, they constructed an “outhouse” adjacent to the Airstream that provides guests with an additional and more spacious bathroom. The Glamper also features a large patio and an outdoor kitchen that is equipped with a granite island and a Big Green Egg, which has become Pete’s favorite way to grill meat and cook other items.  

Field of Hope 

The Big Green Egg is a story in itself. As they were working on The Fairview, the Heths attended a dinner event that was held in a field at a local farm. While Carol was impressed with the event, she could not help but to consider its potential as a fundraiser. The fact that one of her daughter’s childhood friends was dealing with cancer and the pressures it placed on her family from an emotional and monetary perspective, motivated Carol to gather family and friends to plan and host such an event on the Heths’ farm. She named the event Field of Hope. Through dinner tickets, donations and sponsorships, Field of Hope was able to provide three individuals dealing with serious medical diagnoses and their families with monetary help. 

Pete and Carol Heth utilized their construction and interior design skills to transform the cottages and an outbuilding on their farm into Airbnb, VRBO and Glamping Hub rentals.

What was perceived as a one-time endeavor took on a life of its own and Lancaster County Field of Hope became a 501(c)(3) nonprofit organization that, in addition to the annual farm-to-table dinner, now hosts fundraising events year-round. “Since our first dinner in 2016, we’ve been able to help 22 individuals and their families,” Carol says of the more than $180,000 that has been dispersed. 

Carol credits the generosity of standholders at Lancaster Central Market, local restaurateurs, breweries and wineries, area farmers, other vendors and now, chefs from Washington, D.C., who attended a previous dinner and volunteered their services, for the fact that Field of Hope incurs minimal expenses in executing the event, thus providing recipients with maximum funding.   

As for the Big Green Egg, Field of Hope is a distributor of the product, with proceeds from any sales going directly to the organization. “We call that venture Green Eggs & Hope,” Carol notes. Each sale includes a bag of charcoal and a cooking experience on the display model. 

Lancaster County Field of Hope Events
June 5, 4-9 p.m.
Bands for Hope
 Admission: $20 (includes beverages)
Food: Available for purchase from 22 BBQ and Simply Sweet
Music: Provided by Oscar’s Box and DJ Jay Eddie (‘50s & ‘60s)

July 24, 4-9 p.m.
Bands for Hope
 Admission: $20 (includes beverages)
Food: Available for purchase from Good Guys Chicken & Fries and Simply Sweet
Music: Provided by Snapsquatch

September 25
6th Annual Farm-to-Table Dinner
Details TBA

All events are held at 4338 Fairview Road in West Hempfield Township. For details, visit lancofieldofhope.com, call 717-538-3877 or email lancofieldofhope@gmail.com.

A Learning Experience 

Even before they became involved with Airbnb, the Heths were not strangers to welcoming guests to their home. For years, they owned a house on the Outer Banks of North Carolina, which they rented out through a management company. Having to deal with the aftermath of one too many hurricanes was the final straw and they sold it. After that, they began to explore the world of short-term rental homes through companies such as Airbnb and VRBO. 

Even today, they like to keep tabs on the industry and take a yearly vacation that includes as many as 25 family members. They also like to take explorative weekend trips. Both scenarios entail accommodations reserved through a service such as Airbnb or VRBO. “We’ve had both good and bad experiences,” Carol relates. She gives four stars to a property they like to stay at on the Chesapeake Bay in Maryland. “It’s quiet and the views are spectacular,” she says. In Savannah, they stayed in a converted warehouse. “The drawback there was that it was really noisy,” she recalls. In Key West, a compound of three houses was perfect for a family vacation. “One time, we stayed in what I would define as a glorified shed,” Carol says. “It can be really hit or miss. You need to do your homework.” 

Exploring Your Options
Over the past decade, it seems travelers have been seeking both adventure and a homey place to stay, not to mention one that is pet-friendly. As a result, companies such as Airbnb, VRBO, Glamping.com, Glamping Hub and BringFido are thriving.

Airbnb Founded in 2008 by three college graduates who were friends and roommates, the original premise was simple: In San Francisco, hotel rooms were both scarce and pricey, especially when conventions were in town. So, the cash-strapped roomies invested in some air mattresses and began advertising their service, calling it AirBed & Breakfast. To their surprise, their minimalistic version of a bed-and-breakfast proved so popular that they developed a business plan and began presenting it to incubator organizations. Admittedly, potential investors deemed it a totally crazy idea but somehow it gained traction and with it, the interest of the traveling public. By March 2009, they had launched a website (the name was shortened to Airbnb) that initially attracted 10,000 users and enlisted 2,500 properties. Since then, the promise of an air mattress on the living room floor has expanded to an international (191 countries) selection of houses, apartments, condos, mountain cabins, seaside cottages and luxury accommodations. Airbnb is now a $31 billion company. For more information, visit airbnb.com.

VRBO The roots of this company extend back to 1995, when a Colorado resident began searching for a way to advertise the availability of a condo he owned at a ski resort. Vacation Rentals By Owner was born. In 2006, the company merged with Home Away and became known as VRBO. In 2015, it was acquired by the Expedia Group. Today, VRBO’s portfolio includes 2 million rentals worldwide, ranging in style from traditional homes to lighthouses and converted storage containers. For more information, visit vrbo.com.

Glamping Hub About seven years ago, two of the company’s co-founders, David Troya and Ruben Martinez, began to notice that travel trends were shifting. Travel enthusiasts were looking for “experiences” that were unique, eco-friendly and bordered on roughing it. As Martinez shared in an interview, “People want to sleep under the stars without having to sleep on the ground.” Based in Denver, Colorado, and Seville, Spain, the company launched in 2013 and now offers customers the choice of more than 35,000 properties and retreats worldwide. For more information, visit glampinghub.com. (Note: There is another company/website called Glamping.com.)

BringFido Sixteen years ago, Melissa Halliburton of Greenville, South Carolina, was growing frustrated by the fact that pet policies for the traveling and dining public were murky at best. She and a group of friends resolved to clarify the matter and spent the better part of a year contacting hotels across America in an effort to obtain their pet policies. The results were posted on a website Melissa named BringFido. Since then, the website has grown to include dog-friendly restaurants of all varieties, events, campgrounds, hiking trails, dog parks/beaches, bed-and-breakfasts, rental properties and more. For more information, visit bringfido.com.

The last year has provided a learning experience like no other. When Covid made its presence known and closures were instituted, the Heths shuttered their business from mid-March to early June. When they reopened, business was brisk. “We stayed busy through the rest of the year and it looks like it will continue that way this year. I think people just wanted a break from seeing the same four walls every day. Yes, they were still seeing four walls here, but they were a different four walls,” Carol theorizes. She attributes the surprising number of locals who visited to that theory. She’ll always remember the young Amish couple who spent their honeymoon at the farm. “They arrived via Uber,” Carol recalls. “He even called just before they arrived to give me a heads up that they were Amish.” (The chickens, emus and donkeys no doubt made them feel at home.) 

The Heths’ flock of chickens provides welcome gifts for guests – farm-fresh eggs. Donkeys (and emus) are also part of the welcome committee.

The pandemic has prompted the Heths to devote more time to cleaning the cottages after guests depart. For that reason, they have initiated a 36-hour window between rentals in order to thoroughly clean. “Anything less and I’d spend all my time cleaning!” Carol says. 

While they welcome pets, the Heths feel the property is not child-friendly and prefer to keep it an adults-only getaway. They’ve come to discover that visitors from urban areas tend to stay put once they arrive and take advantage of food delivery services. “I notice that big-city people want to veg out and relax,” she observes. “Sometimes their cars stay parked until it’s time for them to leave.” 

Still others take advantage of the opportunity to commune with the natural world. “So many of our guests love the river trails that are just minutes away from our farm,” Carol says. Then, there are the super shoppers who have discovered Lancaster’s art galleries, outlet centers, downtown shops, small towns, farmers markets, unique restaurants and antiques shops and are on the go from morning to night. “Our guests just love to go to Central Market,” she observes.  

The Heths opened glamping season by preparing dinner at the site. Pete grilled flank steak on the Big Green Egg, while Carol’s contribution was a rice dish and spring salad.

The world has also found its way to the Heths’ farm. “Oh, my gosh, we’ve had people from Scotland, England, Japan, Canada and Germany stay here,” Carol reports. Pete believes their guest book covers “every state – even Alaska.” The Heths treasure the friendships they’ve formed with guests. “We love to interact with them. We’ve become really good friends with some people from Scotland. In fact, we’ve been Zooming with them about once a month since Covid,” Carol notes. “We’ll have other guests we’ve become friendly with come over to our house for dinner or drinks.” 

Covid has revealed an issue – internet access – the Heths are now trying to remedy.  “If we’re full and everyone is trying to access the internet, it’s an issue,” Carol explains. “High-speed service is lacking out our way.” Hoping to solve the problem, the Heths have sought the expertise of several companies. “We’re reviewing several options,” Pete remarks. “I figure it’ll be a good investment,” he says of what appears to be their next big project.     

The Heths’ properties can be seen/reserved through
Airbnb.com, VRBO.com and glampinghub.com.

Pamela Campbell: Wonder Woman

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“If I could have one superpower, it would be the ability to communicate with animals,” says Pamela Campbell, who co-owns Spooky Nook Llama & Alpaca Farm, located near Landisville, with her fiancé, Michael Scornavacchi. “I’d love to know what they are thinking and have them tell me what hurts if they are not feeling well.” 

Pamela Campbell, who was the owner of a day spa on Marco Island in Florida, is now a Lancaster County farm girl who breeds and raises llamas, alpacas, sheep and horses.

Pamela is a firm believer that career paths do not have to follow a straight line. Instead, they should evolve and even deviate from where they began. She and Mike are prime examples of that philosophy. Born in Pittsburgh, the aesthetician and makeup artist resided in Michigan for 30 years before moving to Marco Island in Florida, where she owned and operated a day spa. Mike, who is originally from Reading and is the founder of the material-handling company, LIFT, Inc., always spent half the year in Florida. 

The two became acquainted through attending the same church and being members of the same country club. One day, the recently divorced Mike texted Pamela and asked if she’d like to get a group of her friends together and go out for dinner. She agreed and in an effort to play matchmaker, recruited 11 of her girlfriends to go to dinner with Mike and her. “By the end of the evening, we were the only two left,” she recalls. They discovered their shared interests extended to being entrepreneurs and not having traditional viewpoints of what retirement looks like. “I think you can reinvent yourself at any age,” Pamela says. “As for myself, I couldn’t envision sitting around and playing Mahjong all day.” 

Green Acres 

Pamela and her fiancé, Michael Scornavacchi, relocated to Lancaster County six years ago and are the owners of two farms located just outside of Landisville. They’ve spent the last four years restoring the barn and farmhouse, both of which are more than 200 years old. Pamela’s daughter provided the artwork on the barn.

Motivated by the fact that Pamela’s mother had moved back to Pittsburgh, the two began looking for business opportunities in the Northeast. “Most people retire and move to Florida,” Pamela notes. “We did the opposite and came north!” Mike had previously bought the farm where they now live and leased out the fields. Two years ago, he purchased the adjacent farm. Together, the two farms cover 80 acres. Mike and Pamela’s farm is home to llamas, alpacas, sheep, horses and three dogs, two of which she describes as “foo-foo dogs who now think they are farm dogs!” 

The couple has devoted the past four years to renovating the stone farmhouse that is more than 200 years old. They are nearing the completion of an addition that will hold the master suite. “The front yard has been dug up for the last four years and I’ll be so happy to see grass growing there again,” Pamela says. The barn, which predates the house, was fully renovated (the stonework was repointed throughout) and adapted to animal care. “We just want to be good stewards,” says Pamela. 

When Pamela appears, the animals come running to greet her.

Livestock of a Different Sort

When it comes to livestock, Lancaster is known for its herds of dairy cows. There are plenty of sheep, as well. Yes, there are several llama/alpaca farms, too. “We knew nothing about llamas and alpacas,” says Pamela. Attending a community fair changed all that when they spied a llama. Pamela, a self-confessed animal lover since childhood, was intrigued and began doing research. 

Llamas and alpacas have been used as pack animals in the mountains of South America since pre-Columbian times. (Pamela dreams of traveling to South America once Covid-related travel restrictions are eased in order to see llamas and alpacas in their natural environment.) They’ve since made their way to North America and have become familiar sights in the Rocky Mountain states, where they are used by hikers and campers to transport gear. “They do well here,” Pamela says of the United States. As for Lancaster County, Pamela reports, “The cold doesn’t bother them but they are not fond of hot weather.” When the weather turns hot and humid, Pamela’s herd likes to spend the warmest part of the day in the temperature-controlled barn. 

Llamas tend to be friendly and approachable.

Llamas and alpacas are also renowned for their fleece. Because it’s hollow, the fiber is lightweight yet incredibly warm. “That’s why it’s so expensive,” Pamela remarks. Another plus is that unlike sheep wool, it is lanolin-free. 

As we discovered, llamas can be incredibly friendly and will readily approach you. Their expressive and long-lashed eyes are captivating. Alpacas, which are smaller and different from llamas in several ways, tend to be on the shy side. 

When given the opportunity, llamas will use a “litterbox” such as this one that was set up inside the barn.

Embracing the Camelid Life 

Pamela and Mike did their homework and welcomed six alpacas to the farm. “They were not very friendly,” she recalls. In search of answers, she attended a GALA (Greater Appalachian Llamas and Alpacas) meeting that was held in Lancaster. “Everyone was so welcoming and helpful,” she says. 

From there, they added two llamas, who hailed from Upstate New York. “That’s when I discovered llamas are like potato chips – you can’t stop with one,” she relates. Pamela became totally immersed and began attending seminars relating to all-things camelid, including breeding and birthing methodology. (A llama’s gestation period is 350 days. Their life expectancy averages 25 years.) “My goal in breeding is to achieve good dispositions, followed by composition and good fiber,” Pamela explains. “I have to work with them, so I’d prefer them to have nice temperaments.” Apparently, the feelings are mutual. Once the animals spy Pamela, they come running to greet her. It’s a sight to see and experience. 

Pamela also gives kudos to Dr. Cynthia Foulke, a veterinarian with Ag Vet Associates in Lititz, for taking her under her wing. “I’ve learned so much from her,” Pamela says. She also credits Sue and Kevin Zurin at Eastland Alpacas in Mount Joy for their help and support.  

Pamela has also immersed herself in competing on the show circuit. One of her llamas, Mr. GQ, has been winning titles from coast to coast. “He knows he’s beautiful,” she says of the self-confidence he displays during competitions. Their latest competition – nationals – took them to Indiana in late April. Pamela was very pleased with Spooky Nook’s showing. “There were over 400 llamas entered,” she notes. “In every class we entered, we were in the Top 5. One of my girls took first place in a class of 25 llamas. We were thrilled to place in every division!” 

Pamela with her pride and joy – Mr. GQ, whose Argentinian bloodlines help to make him a winner on the show circuit.

Pamela also launched a llama club at the farm. “We have a core group of 10 to 15 people. We have educational meetings and they come out to walk and groom the llamas and alpacas and help with events. Everyone is assigned an animal. They’ve become a great asset to the farm.” 

People on the front lines of the pandemic have also discovered the “magical powers” that llamas possess. “Walking a llama is very zen-like and therapeutic,” Pamela notes. “We’ve had quite a few first responders come to the farm to destress by taking part in our llama walks.” 

Now that the farm is part of the agri-tourism movement, Pamela and Mike have been welcoming visitors. “We get lots of homeschool groups,” she says. “Every tour is private – we don’t do group tours on the hour. We want the tours to be as personal and educational as possible.”  

Because llamas and alpacas are susceptible to parasites, Pamela and Mike make it their mission to clean the fields on a daily basis. “We couldn’t do all this without each other,” she shares. 

Becoming Miss Bo Peep 

Pamela with her Valais Blacknose sheep. Spooky Nook Farm is the first in Pennsylvania to successfully produce Valais Blacknose purebreds.

One day Pamela was online when she spied “the most amazing sheep.” What caught her attention are Valais Blacknose sheep from Switzerland. One website refers to them as “the cutest sheep in the world.” Distinguished by their black faces and ears, as well as knees, hocks and feet, their curly wool makes them almost look like labradoodle dogs. Pamela affirms they have dog-like behavior, as they love to be held and cuddled and will come running at the sight of a human. “They’ll just follow you around like a dog,” she adds. Today, they are primarily raised as pets. “People buy them because of their personalities but their fiber is amazing, too,” she reports, adding, “I’m really attached to them.” 

Unfortunately, because of predators, Valais Blacknose sheep have become an endangered breed in Switzerland. Breeding programs are being carried out in New Zealand and the United Kingdom. A breeding program has also been launched in the United States, which first depended upon sperm for reproduction but is now reliant on embryos. Spooky Nook is the first farm in Pennsylvania – as well as one of the first in the country – to successfully develop Valais Blacknose sheep. 

“It takes four generations to arrive at a purebred,” Pamela explains. She takes pride in the fact that Spooky Nook now has two purebreds. The lambing season, which stretches from December through March, is one of trial, tribulation and sleepless nights. Pamela and Mike have the barn outfitted with cameras so they can follow the birthing process from inside the house. If a mother is in need of help, they go to the barn and lend a hand. “One time we had a lamb in trouble and had to bottle-feed it. It ended up living in the house,” Pamela recalls. “You do what you gotta do!” 

While the fleece from llamas looks heavy, it’s light as a feather.

In 2020, Pamela took advantage of a small outbuilding on the farm and opened Pamela’s She Shed. It is stocked with an assortment of all-things llama and alpaca, ranging from doormats and throw pillows to jewelry and yarn. She also shops the gift shows and purchases art, clothing and fun things such as message blocks inscribed with sayings such as “If Target had a bar, it would be perfect!” Classes (such as felting) are held. “I’m trying to find someone to lead a knitting class,” she says. 

Admitting that some days she feels like she’s “100 years old,” Pamela and Mike are making plans for the future. “We’d like to take 20 acres and grow Christmas trees,” she says.           

For the time being, however, she is devoted to her animals. “You know, if someone had told me 10 years ago that I’d be living on a farm and raising animals, I would have thought they were out of their minds. Ten years ago, I dressed to the nines everyday to look the part of a spa owner. Now, I muck around in boots, jeans and sweatshirts. But, you know what? I’m having the time of my life!” 

Spooky Nook Llama and Alpaca Farm is located at 462 Weidler Lane, Manheim. For details about tours, llama walks, classes, etc., call 717-459-3414 or visit spookynookfarm.com and Facebook. 

Greater Than a Tourist

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We’ve all made pivots over the past 15 months in order to keep our careers on track. I was able to parlay my 20-plus years of writing about Lancaster County into penning a travel guide as a result of answering a post on an online job board. Now, armed with suggestions regarding the people, places and things I either forgot to mention or were eliminated during the editing process, I could probably write Volume 2. 

Photo courtesy of Michael C. Upton

In 2020, like millions of other people throughout the world, I found myself without work when COVID-19 caused closures and business restrictions. After all, I specialize in writing about subjects relating to arts and leisure – the things people like to get out and do! I was lucky enough to enjoy work from my regular column here in Lancaster County Magazine and a few other publications, but as theatres, restaurants, breweries, travel and tourism all shut down, I found myself without subject matter. Without subjects there were no story pitches. Without pitches there were no assignments. The keys of my computer fell silent most days.

After answering a post on an online job board, I teamed up with PA-based CZYK Publishing to pen a Lancaster County edition of their Greater Than a Tourist series of travel guides. The downtime of the pandemic seemed like the perfect opportunity to create a culmination of my 20-plus years of experience conducting interviews and writing feature stories and reviews in and around Lancaster County. The mission was to compile 50 locally inspired tips for those traveling to this area. The project drew on my relationships with business owners, artists and community leaders to show the county beyond everyday tourist draws. I added exclusive insights into the area’s history, attractions and natural beauty divided into seven segments: an area introduction, libations, dining, arts and leisure, markets and deals, the outdoors and general information on some of the more well-known aspects of Lancaster County – former President James Buchanan, the Amish, goats, etc.

Greater Than a Tourist – Lancaster County was written on contract, so I do not realize any further earnings from sales, which makes me comfortable writing about it today. The book hit the Amazon shelves in both print and Kindle format in October 2020. Locally, copies can be found at the friendly neighborhood Comic Store (28 McGovern Avenue). 

I was stunned by the amount of people who approached me after its release saying they had bought a copy (or two) – thank you! Of course, I did get the obligatory questions of “Why didn’t you write about ‘this’ or include ‘that?’” The answer is I either did not have the room in the allotted 200-to-250-word sections or, quite frankly, I simply forgot! Here are two topics that elicited lots of questions as to why they were not included.

I Scream, You Scream

I was shocked when my friends at Lickity Split in New Holland sent me a message. I had forgotten ice cream! For those who know me, this is a real shocker. Ice cream is my ultimate guilty pleasure. I once declared a “summer of ice cream” and set out to treat my family to frozen desserts at every chance – anytime and anywhere we could. It was a beautiful summer!

So, to set the record straight, here is an addendum to the travel guide and a partial list of some of my favorite places to get ice cream in and around Lancaster County. And, by the way, Lickity Split – home of the Plowed Field Sundae (with gummy worms) – recently renovated their look and installed a brand-new dipping cabinet for their selection of ice cream from Leiby’s Dairy. Tell ‘em I sent you if you visit.

Ice cream is almost a local pastime in Lancaster County. Every small town has an ice cream place nearby, whether it is a colorful national chain, an independent small business or just a Plain farm making their best version of the frosty delight. 

When I was a kid in the city, I loved running down to Smithgall’s Pharmacy and picking out an Italian ice from the freezer case. Now that I have kids, my favorite place to take them for frozen treats is Boehringer’s in Adamstown, not just for the ice cream – I always get a thick, malted, chocolate milkshake – but for the ambiance of this creekside throwback to the 1950s where little ones discover families of ducks are way more interesting than a cheeseburger.

I do not drink a lot of soda, but I have a serious affection towards Moxie
(I know, it’s an acquired taste) and the one place where this throwback pop is always available is The Pretzel Hut right outside of Brickerville. An ice cream and burger eatery, The Pretzel Hut is often packed at peak hours but service is fast and outdoor seating is ample.

Just across the river in York County is an ice cream destination I am always glad to drive a little farther for: Jim Mack’s Ice Cream, which is ice cream, food and fun for the whole family. If superior quality and small batch ice cream is the goal, then I recommend heading to Lapp Valley Farm. Although dips can be ordered at satellite locations in Kitchen Kettle Village and Green Dragon Farmers Market, I highly recommend visiting the farm on Mentzer Road in New Holland to get the real experience.

Play Ball!

I also forgot about sports, hence another addendum.

Lancaster is home to many noteworthy athletes, including Olympic sprinter “Barney” Ewell; Tour de France participant Floyd Landis; figure skater and TV personality Johnny Weir; swimmer Kyle Salyards, who finished sixth in the men’s 200-meter breaststroke during the 2000 Olympics in Sydney; and NFL fullback Dan Kreider, who played for the Steelers. 

In the world of baseball, native sons Don Wert (Detroit Tigers and Washington Senators); Bruce Sutter (pitcher for the Chicago Cubs, St. Louis Cardinals and Atlanta Braves and inducted into the Hall of Fame in 2006); side-arm relief pitcher Gene Garber (Pittsburgh Pirates, Kansas City Royals, St. Louis Cardinals and Atlanta Braves); Chris Heisey (Cincinnati Reds and Washington Nationals) and All-Star second baseman Tom Herr (began his career with the St. Louis Cardinals and finished with the New York Mets and then became the manager for the Lancaster Barnstormers) are among those representing the county. 

Golf is also a big part of the sports culture in Lancaster County, whether enjoyed by recreational players on dozens of courses throughout the county or by hosting major tournaments like the LPGA U.S. Women’s Open at the Lancaster Country Club (once in 2015 and scheduled to return in 2024). Jim Furyk, 2010 FedEx Cup champion and PGA Tour Player of the Year, graduated from Manheim Township High School. 

As for the NBA, Wally Walker (Penn Manor) played for Portland, Seattle and Houston during his career and returned to Seattle to serve as president and general manager of the team. 

Lancaster was also home to the U.S. Women’s National Field Hockey Team – which included local players such as Jill Witmer and Alyssa Manley – for several years. The team practiced and hosted tournaments at the county’s premier sports complex, Spooky Nook Sports in Manheim. 

Lancaster Inferno FC participates in the United Women’s Soccer league and in 2018 and 2019 were UWS East Conference Champions.

 

Into the Wild Open Spaces

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If we’ve learned anything over the past year, it’s the fact that the natural world provides a panacea for boredom, anxiety and even our reliance on technology. Many of us have discovered that a hiking expedition or a camping trip can provide a passport to another world. We also learned that unplugging and trading the comforts of home to commune with Mother Nature are freeing experiences. We’ve also discovered the joys of cooking in the wild.

Hiking into the Pacific Northwest’s Hoh Rainforest, located outside of Forks, Washington, on the Olympic Peninsula.

Escaping into nature – for a litany of reasons, with Covid being the latest – has been the topic of many books and movies. Two that come to mind are Into the Wild, Jon Krakauer’s best-selling novel (later a movie) that told the story of Chris McCandless, a child of suburbia who, upon graduating from college, decided to take a two-year trek through the American West, with Alaska being his ultimate destination. He made it to Alaska, only to lose his life as a result of ingesting toxic berries he had foraged in an effort to survive the Alaskan wilderness. 

Then, there’s the best-selling Wild, written by Cheryl Strayed, who sought to escape a life of bad choices and tragic losses by hiking the Pacific Crest National Scenic Trail (2,650 miles through California, Washington and Oregon). As played by Reese Witherspoon in the movie of the same name, we see Cheryl realize on her first day of what would become her 1,100-mile, 94-day trek that she purchased the wrong type of fuel for her camp stove, forcing her to subsist on mush (water mixed into grain) for the next several days. 

Both of these novels/movies drive home the fact that hiking, backpacking and camping are not walks in the park. Whether you are packing your day bag for a casual afternoon hike on a rail-trail or heading deep into the backcountry with water filters and bear canisters in tow, it’s all about embracing and enjoying the experience responsibly.

Epic views along the Olympic Coast Trail in Washington state included a cliffside perch on Second Beach near Teahwhit Head, which served as our camping site. Not for the faint of heart, high rope ladders and bluffs needed to be scaled on the trail, eventually leading to this vantage point.

Day vs. Backcountry Hiking 

Anyone who has carried groceries from the “wrong end” of the grocery store to the parking lot knows just how heavy food can get. For some, especially through-hikers who make it their goal to traverse extremely long distances such as the Appalachian Trail, achieving the absolute lowest weight for the journey is paramount. Such hikers measure their kits in grams in order to trim weight. 

Day hikers have a much shorter packing list: trail mix, snack bars and water. Even for a day hike with both a short packing list and distance to travel, underestimating snacks and water is an easy and oft-made mistake.
While backpacking requires a different approach and equipment than a day-hike or car camping, some tips apply across the board. 

There’s more to enjoying hiking food than freeze-dried meals, which are expensive and often high in sodium. And, personal experience taught me that good hiking boots are a must!

How much weight to sling over your shoulders has long been considered a percentage of body weight. According to Recreational Equipment, Inc. (REI), a recreation-services company based in Kent, Washington, “a loaded day-hiking pack should not weigh more than about 10% of your body weight.” For a backpacking trip, REI suggests doubling that amount. (Cheryl Strayed made the mistake of toting a backpack that equaled half her body weight.) 

 The math provides a starting point but the reality is not that simple. Your needs on every trip will vary based on the region, the pace and distances traveled, the number of people who share the overall burden and the degree of comforts you seek. Energy, or caloric intake, is a key driver for how much food to carry. As you upgrade your gear and refine your packing list, that number will fluctuate.

Foil packets of salmon, flavored chicken and tuna add flavor with little cleanup or disposal to manage on the trail. They’re great additions to pasta, orzo and textured vegetable protein (TVP).

If you’re nervous about taking on a lengthy hiking trip, consider building in the option to car camp for a night in the middle of the week. Depending on the park, you might find a proper shower and the opportunity to resupply at a grocery store, which will allow you to indulge in heavier food items such as fresh produce, meat and drinks.

New Priorities 

For ages, this idea of minimizing weight at all costs was the guiding rule in packing for a hike. Today, weighing the balance between enjoyment and dropping weight begs the question, if you are not enjoying the journey, why are you out there? If not, is it worth all the effort? After a long slog, when you’re tired, sweaty, covered in mud, hungry and cold (or hot) and your feet are blistered, a dry pair of socks and a satisfying meal are miracle workers. To that point, backpackers have started carrying fresh foods, produce, and even eggs onto the trail to enjoy the first couple of days. In an industry full of titanium sporks and space-age materials, small cast-iron skillets might now be found along a trail.

The ability to heat water is critical to enjoying trailside meals, including pasta. Remember to test your equipment before leaving home and pack enough fuel to heat water in a variety of weather conditions.

When it comes to fatigue, food is the ultimate motivator. The better it tastes, the more you have to look forward to every step of the way. Which would you rather have after a physically grueling trek: a rehydrated freeze-dried meal or pasta with chicken and olive oil? How about a fresh apple or graham crackers with cookie butter for dessert? I thought so. Carefully consider weight versus the reward of your overall experience.

The Devil is in the Details 

Before you go, research what permits are required for overnight trips. Are open fires permitted? Can you cook over a fire? Are water refilling stations and restrooms located along the trail? What might the weather conditions be like and could they change drastically on your trip? 

Durable plastic utensils purchased from REI are lightweight and affordable.

Check to see if National Park Service-approved bear-proof canisters are required or available to rent. These canisters are not light, but they are effective at keeping bears and raccoons from robbing you blind, leaving you hungry and angry. 

All of these factors will impact your shopping list and how you prepare.

Elevate Your Grocery List 

The hiking industry is not without freeze-dried meal options, including freeze-dried ice cream sandwiches. (Convenient and lightweight, many have decent flavor but they’re often expensive and high in sodium.) 

Bulk dried foods are an economical option for creating varied blends of trail mix, while minimizing packaging and the waste you’ll need to carry out or properly dispose of on a trail. 

Breathtaking sunsets on Third Beach and colorful tide pools – with Ochre sea stars – made the miles slip away. Anemones, sea urchins and mussels commonly blanket the shoreline.

For breakfast, pancake mix with cinnamon and powdered eggs adds variety beyond dry cereal or oatmeal. After an exhausting day, instant mashed potatoes, risotto, rice, quinoa, ramen and cheesy macaroni packets help to build hearty meals. Chicken, beef and vegetable bouillon cubes can be tossed in for added flavor. If you are cooking on a skillet, remember to bring a small bottle of olive oil or cooking spray, along with a spoon for mixing.

An option for vegans and omnivores alike, textured vegetable protein (TVP) is a lightweight, soy-based meat alternative. Bob’s Red Mill makes TVP, which can be mixed into pasta or added to beans with chili powder, garlic powder and other seasonings. 

Pouches of salmon, tuna and chicken are protein-dense and contain enough sodium to help recover after expending energy. They can be heated, seasoned, prepared with pasta or eaten right out of the pouch. 

Tortillas take up little room and double as utensils. Dried fruit and fruit bark make for a sweet, lightweight snack you can make at home. If you have a food dehydrator or want an excuse to buy one, preparing for a hike is a great time to use one.

A travel-size bottle of your favorite hot sauce, dried herbs and spices weighs next to nothing but will add flavor to your menu. Bacon bits, sesame seeds and pepperoni/salami pack a lot of punch. If you know what you are looking for, you might be able to safely forage nuts, mushrooms or berries along the way. 

Use fresh foods first and remember the carry weight will drop each day.

Old friends from school days long passed, Nevin King and Travis Leaman, take in the rugged coastline near Toleak Point.

Trailside Food Prep 

Consider what prep you can complete in advance of your trip to minimize packaging and save time later. Odor-proof, resealable bags that help keep food dry and accessible (and animals away) are ideal for oatmeal, rice, beans, coffee and other dry goods. Keep in mind that empty tin cans will need to be carried out of the woods for proper disposal, making foil pouches a lighter and more convenient choice.

Before setting up a tent, identify three separate areas in a triangular shape, spaced 200-300 feet apart. One area is designated for sleeping arrangements, a second for storing food and a third for prepping or eating food. Animals and insects are the last visitors you want to find in your sleeping bag and if they smell food in one location, hopefully they won’t be interested in the other two. 

A sea stack along the Third Beach Trail in the Olympic Wilderness.

Positioning your tent upwind gives you the greatest security. If bear canisters are not necessary, store food in a designated bag roped off high from a tree branch and far away from your tent for relative peace of mind.

Fires are not always permissible along trails, so folding stoves are essential for a hot meal. Like all of your gear, test your stove at home by boiling a pot of water to gauge how much fuel to bring, keeping in mind that wind and temperatures will vary. 

Don’t wait until a dark, fatigued night in the wilderness to learn what you should already know. Pack full canisters of fuel to ensure they don’t leak and go empty before you arrive. Remember, empty canisters need to be hiked out of the woods with you, so gauge your needs as best you can.

A seal pup rests alone on the beach, carefully observed by a parent hunting nearby, its head bobbing up and down out in the waves. Passersby often fear that seal pups are abandoned, yet they should be left undisturbed for 24 hours unless they are in visible distress.

Food Safety

Food prep should be done away from water sources in order to avoid contaminating the supply. Wash your hands with soap and water before and after handling food. Designate towels for food purposes and towels for bathing and hand washing. Try to avoid reaching into a bag of shared food like trail mix; instead, pour it into an open hand.

Water, Water Everywhere 

One of my go-to water flavorings are Nuun electrolyte tablets, which add a citrusy fizz to filtered water. Alpine’s Spiced Apple Cider packets are excellent around a campfire and, like instant coffee, can be enjoyed hot or cold. Hot cocoa and teabags are musts if you are boiling water. 

There are endless options for water filters, each with different strengths and costs. After a long day, forcing large amounts of water through a filter for drinking and cooking is an awful chore. Gravity-fed filters with “dirty” water bladders that filter into a clean bladder, such as the Platypus GravityWorks Water Filter System, put this issue to rest.

Concerning water storage and filtration, the adage “Two is one, one is none” applies. On the second-to-last day of a multi-day trip with friends, our only water filter broke, reducing us to iodine tablets we hoped not to use. Our water supply was exhausted the morning we hiked out, the trail winding along the blue Pacific Ocean no less. 

When we arrived at the trailhead parking lot, a fellow hiker long-tossed me a cold can of Pabst Blue Ribbon after hearing our story. I will never forget watching that can come sailing towards me; it remains the sweetest beer of my life.

Leave No Trace 

As more people continue to flock to the great outdoors, it’s the responsibility of everyone to preserve and protect the environment. It’s important to minimize your environmental impact as much as possible. According to the Boy Scouts of America, we should leave our campsites as clean as when we found them, if not better.

Where To Go 

It’s no secret I love hiking around French Creek State Park in Chester and Berks counties. It’s close to home and it’s ideal for both camping and day-hikes without having to slog a lot of gear on the trail. Along the Susquehanna River, Pinnacle Scenic Overlook and the shorter trail at Chickies Rock County Park offer spectacular views. On the eastern side of the county, Money Rocks County Park offers 300 acres of woodland. North of us, Mount Gretna has inviting wooded trails.

Of course, there’s nothing like hitting the road. Fort McAllister State Park outside of Savannah, Georgia (two trips and counting), is one of my favorite destinations. The South’s massive oak trees, Spanish moss and salt marshes have provided a sense of wonder and solitude during multiple camping road trips we have taken to New Orleans and back. 

My most epic backpacking trip took me to the Pacific Northwest, where I hiked through the Hoh Rainforest in Olympic National Park and along the Olympic Coast Trail in Washington state. The temperate climate was remarkable and enabled us to spot banana slugs, seals, bald eagles and purple starfish in tide pools filled with every color of seaweed imaginable. 

That trip was a real learning curve for me. I made the terrible decision to pack not one but two DSLR cameras for redundancy, plus a full-size tripod, while also wearing sneakers. Every pebble could be felt on the stone-laden trail, making a stop at the Forks Outfitters an urgent matter. Food and rest were the sole motivators those first couple of days. 

Then, I bought a pair of Merrell waterproof hiking boots. It was the most I’d ever spent on footwear, but I soon learned they were worth every penny. Those boots transformed the trip, taking my attention from agony to the beauty of exploring nature. Over time, the tread wore out and they’re no longer waterproof, so a nearly identical pair has replaced them. Despite the fact that they’re no longer serviceable, I’ll never get rid of those old Merrells!

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