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A Pandemic Thanksgiving … Family, Food and Football!

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Editor’s Note: Thanksgiving will undoubtedly look and feel different this year. Everyone from lifestyle bloggers to news outlets, cooking gurus and even Dr. Fauci are suggesting we forgo the traditional indoor Thanksgiving extravaganzas and instead limit the size of our celebrations to our immediate households in an effort to avoid being the hosts of super-spreader events.

However, if you are determined to invite those near and dear to you to Thanksgiving dinner at your house, one suggested alternative is to celebrate in the manner of the Native Americans and Pilgrims on that first Thanksgiving – in the great outdoors of your backyard.

As a result of reading the various scenarios, it occurred to me that chef Bill Scepansky, whose column, Bill of Fare, formerly appeared in the magazine, addressed this very topic way back in 2006. So, we thought we’d dust it off, make some updates and share it with you as you consider what your Thanksgiving is going to look like this year.

– Sue Long

 

 

Before you even begin to think about Thanksgiving dinner, you need to answer some questions.

  1. Do you usually spend an entire week preparing for the big Thanksgiving feast only to have the football fans at your table wolf down the meal so they can watch the games?
  2. Does your kitchen look like a bomb went off in it on Thanksgiving Day? No, not generally speaking – in football terms, I’m referring to pre- and post-meal conditions.
  3. Are you sick of your spouse being glued to the television while you are chained to the stove?
  4. Is having a big Thanksgiving meal really that important to you in the first place?
  5. Do you even like roasted turkey?
  6. Are you (namely, the lady of the house) feeling beyond-stressed-out (who isn’t these days!) and just want a break over the long holiday weekend?
  7. Does your spouse (namely, the man of the house) love to grill anything and everything?

If you answered yes to any of these questions – specifically numbers 6 and 7 – you may want to try something different and opt for a simple, low-key approach to Thanksgiving dinner this year. Plus, I hate to be the bearer of good/bad news, but Thursday, November 26 will feature three televised NFL games – Houston Texans at Detroit Lions (12:30 p.m. on FOX), Washington Football Team at Dallas Cowboys (4:30 p.m. on CBS) and the biggie, Baltimore Ravens at Pittsburgh Steelers (8:20 p.m. on NBC). It’ll be a day made for grazing!

Now, please don’t think that I’m not for eating or even preparing an all-out, beak-to-tail Thanksgiving spread, but considering what we’ve been through over the last eight months, all you might be looking to do is enjoy the holiday with a simple but special meal and relax a bit.

With that said, I thought that it might be fun to share a few different things you can do to prepare a simple Thanksgiving feast. First, consider grilling your dinner. I think you’ll agree that grilling isn’t just for summer anymore. I can’t tell you how many times I detected the aroma of grilled meat wafting through the air last winter.

Grilling, of course, is also a way to get everyone involved. Generally speaking, if it entails building a fire, then most guys are all over it. So, if you are the lady of the house who, as mentioned before, does all of the cooking while your hubby stations himself in front of the television, this might be a way to include him and have a lot of fun preparing the meal as a family. Meals are always better when everyone pitches in.

Talking Turkey

I’m not talking about smoke-roasting a whole bird. That’s a different story. What I’m suggesting is buying turkey breasts, thighs and drums and grilling them separately. This will solve the issues typically associated with cooking a whole bird, i.e. the breast is often overcooked and beginning to dry out by the time the legs read done.

Instead, you can simply grill the legs until they are done, the breast till it’s done and so on, resting those pieces as the others finish. The meat will be juicier, much more flavorful and easier to carve. Plus, you’ll be better able to figure on the quantity that’s needed since we are talking about 100% useable product, if using totally boneless. Another bonus – grilling won’t take nearly as long as it would to cook a whole bird in the oven. Timewise, you’ll be looking at an hour or two max, as opposed to half a day.

Can the Casseroles

Even the veggies can go on the grill! Sweet potatoes and green beans are fantastic. The potatoes can be either baked in the covered grill from scratch or cooked the day before and simply “marked” while re-heating on the grill for added flavor, texture and appearance. Served with the maple-pecan butter, these otherwise simple sweeties are just as tasty as those more complex sweet potato casseroles that I’m sure you’ve prepared.

You can also forget the requisite green-bean casserole! Beans can be placed in a foil pouch with a touch of stock, some sliced shallots, crumbled bacon and some olive oil. All you have to do is roll up the pouch, toss it on the grill and steam the beans till tender. It doesn’t get any easier than that (and they taste so good).

Craving Gravy?

You can even make the gravy on the grill. Perhaps you have a side burner, where you can cook and thicken stock into some tasty gravy. Or, you can always put the pot right onto the hot grill. Simply thicken some chicken stock with a little roux and add any juices that accumulate from the turkey parts as they rest. You can season it with some fresh herbs and citrus zest if you like. Just think, no lifting of any unwieldy carcasses to get to the drippings, no de-fatting, no burned fingers and no grease-splattered shirts!

A Chili Thanksgiving

Or, why not give into the football fans and serve something as simple as turkey chili with corn bread? That’s close enough to roast turkey and stuffing, isn’t it? I know it sounds like a cop out, but for some, this might be just the ticket. After all, you’re still eating turkey. Add some seasonal brews and a wide-screened TV and you are set to enjoy dinner and the game.

If you’re going this route, just make it is awesome chili. The rule that states, “I would rather have an incredible burger than a mediocre steak,” applies here. If the chili is incredible, made with fresh hot peppers, quality meat and just the right spices, you’ll score a touchdown, guaranteed!

Even more simple, but just as fun, is jerked turkey served with golden pineapple salsa.

Thanksgiving Alfresco

We know what you’re thinking — the late-November weather in South Central Pennsylvania can range from balmy to frigid. Depending on the number of guests, you could rent a tent that includes two or more open walls or set up on a screened porch (fans will be necessary to keep the air moving). If you’re going the total alfresco route, encourage your guests to dress for the weather and not the occasion. You’ll also have to decide if masks are required.

You’ll need enough tables to allow for social distancing. Or, you could ask families to bring their own tables and you could supply the chairs.

Just because dinner isn’t being served in your formal dining room doesn’t mean that Thanksgiving 2020 needs to be a paper plate and Red Solo Cup affair. Dress the tables with your special-occasion linens, china and glassware, plus a travel-size bottle of hand sanitizer for everyone. (Another option is to ask guests bring along their own place settings.) Or, go rustic and top the tables with seasonal fabric, quilts or vintage cloths and an array of fall plants and pumpkins/gourds. Make the setting even more festive by stringing lights and lanterns among the trees. If you have a fire pit, utilize it. Don’t forget to add music to the mix. Games for the kids is also a good idea. As for bathrooms, designate to guests which one is available and stock it with plenty of soap, disposable towels and hand sanitizer.

As for food, self-serve buffets are frowned upon. You could set up a serving station and, depending upon the size of your guest list, designate a number of people to deliver the plated food to each guest or ask a guest at each table to do the honors.

Back to the weather: Monitor the forecast and be flexible about moving your dinner to another day of the holiday weekend if it looks like rain (or snow) will fall on Thanksgiving Day.

The Hand-off

No matter which route you take, it will still be Thanksgiving. You’ll still be serving the all-star turkey but you won’t be facing the immense prep and cleanup as before. You’ll actually be able to sit down and savor that piece of pumpkin pie or apple tart. Whether you want to spend the day watching football or enjoying quality time with your family, it’s your choice to make things easier on yourself or go for the extra point. Ultimately, the goal is to have a happy Thanksgiving (and don’t tell your husband where the grilling idea came from).

Menu Ideas

Buttermilk & Herb-Grilled Turkey (Select Parts)

Grilled Sweet Potatoes

Grilled Green Beans

Turkey Chili with Cornbread

Jerked Turkey Drums with Pineapple Salsa

Apple Tartlets

Seasonal Brews: Post Road Pumpkin Ale and Troeg’s Dreamweaver Unfiltered Wheat Ale

Today’s Special: Survival

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To say 2020 has been rough on restaurants is an understatement and not to be made light of for the sake of the 13.49 million people who were employed in the hospitality industry nationwide prior to the pandemic. Times are tough for eateries, cafés and bars. Forced to follow changing mandates from federal, state and local governments, many restaurants have folded under the challenge. Many have adapted. Some – like restaurateurs Dean Oberholtzer and Josh Funk –  had opened new businesses just as Covid took hold. Their resilience, tenacity and creativity as business owners have helped them weather the storm of a pandemic. 

The Perfect Space … and a Little Forward Thinking

The closure of Market Street has enabled Dean to expand seating for C’est La Vie beyond its brick-and-mortar location in the Hager Building. Heaters have helped to prolong outdoor dining through the fall months. Photo by Nick Gould.

“It was never my passion to open another restaurant,” says Dean Oberholtzer, owner of The Belvedere Inn since 1998, and now C’est La Vie and Josephine’s Downtown. Sitting socially distanced inside of C’est La Vie, with the perfect view of the corner of Grant and Market streets, he continues, “Except for this location.” 

The space at 50 West Grant Street was formerly home to Carr’s and before that, Market Fare. Dean and his partners turned the space into two restaurants. Josephine’s Downtown, located downstairs, is a reincarnation of the Marietta restaurant formerly owned by chef Daniel LeBoon. It opened in fall 2019. After making some renovations, Dean opened the more casual C’est La Vie upstairs in December 2019. And, then, Covid.

From Josephine Downtown’s chef Daniel LeBoon: Braised short ribs with butternut squash custard, roasted pearl onions, roasted chanterelles, black garlic demi, togarashi, micro basil and micro lemon balm. Photo by Nick Gould.

“It’s made things very difficult,” Dean admits. “My first thought was, ‘How am I going to make it through this?’ As time goes by, you do what you have to do to make it work.”

Josephine’s remains closed – its beautiful back room converted into a storage space for chairs and tables that simply cannot be used at this time. Dean hopes for a November reopening of the intimate, fine-dining venue. 

Upstairs, outdoor seating saved C’est La Vie. Dean applied to the Pennsylvania Liquor Control Board (PLCB) for outdoor dining in February as part of his new plans for the space. The application quickly went on hold as shutdowns occurred. When the state temporarily eased regulations on outdoor dining, he was ready with a plan. Large, room-opening glass doors were installed facing Central Market.

Dean hopes to reopen Josephine’s Downtown in November. The restaurant, whose atmosphere he describes as “swanky supper club,” had only been open six months when the governor closed nonessential businesses. Photo by Nick Gould.

“Lancaster City was very quick in responding. They shut down Market Street and it benefits four restaurants right here,” Dean says. The other three restaurants being The Lancaster Dispensing Company, Old San Juan and The Taproom (Spring House Brewing Company), all of which utilize individual areas on the route already popular for foot traffic. “We are able to seat almost 60 people outside. That saved us. Otherwise, with the governor’s restrictions of 25% [indoor seating capacity], we’d only have 12 tables.” 

Despite the city’s accommodations, Dean is still concerned. Weather could still dampen his business. Remaining or increased restrictions could set his restaurants back even further. The Belvedere only reopened in September after closing over the summer. Don’t worry festive friends: Covid won’t throw a humbug over this owner, as he plans to go ahead with fully decorating the restaurant for the holidays!

For Dean, much of the attraction to the C’est La Vie/Josephine’s location is due to its proximity to Fulton Theatre, which will remain dark until next spring. “Typically, people go for dinner and a show,” he says. “And, then, after a show, they have cocktails. This is a prime location and now, suddenly, we are going to go a whole year without theatre. That’s gonna hurt a lot.”

For those who consider The Belvedere Inn a holiday tradition, you’ll be glad to know that Dean plans to fully decorate it for the season.

The Covid-era menu and staff of C’est La Vie have been an amalgamation of the two restaurants, with a third of the menu items being staples on the Josephine’s menu. “Those who want the Josephine’s experience can still have it [through food],” Dean explains. 

Despite the hardships and challenges, Dean is grateful for the support his restaurants have received. “We’ve had huge support from the community. Many of the regulars at The Belvedere and from Carr’s have been very supportive.”

The Belvedere Inn: belvederelancaster.com
C’est La Vie: clvlancaster.com
Josephine’s: josephinesdowntown.com 

A Place for Social Gathering … While Social Distancing

The Conway Social Club combines the old-fashioned tradition of a neighborhood gathering place and modern-day aesthetics to create a place where quality conversation, cocktails and food are the norm. In other words, televised sports and news shows are not on the menu. Photo courtesy of TFB Hospitality.

Josh Funk had the idea of developing a pop-up, speakeasy-style social club several years ago. While the idea never really gained momentum, the plan stayed in his mind. Flash forward to 2019 and enter the Conway Social Club.

“I saw Ben Hash became available,” says Josh. “I pitched him the idea and he was pretty excited about it. He does the cocktail program down at Annie’s and …”

First things first. “Down at Annie’s” refers to Annie Bailey’s Irish Public House, which is owned by Josh and his brother Jake. The upstairs at Annie Bailey’s – previously used for overflow and special functions – converted into the Conway in November 2019. As for Ben Hash, he is well known in the Lancaster cocktail scene and manned the bar at the Horse Inn since its reinception. He serves as the beverage manager for both the Conway and Annie Bailey’s.

Ben Hash is the beverage manager for both Annie Bailey’s and the Conway Social Club.

“For a bar management team, our company has some pretty heavy hitters now,” Josh says, and explains the club opened quietly, serving four days a week, in order to gauge customers’ reactions to the space and the drinks. “Then, Covid hit and we shut it down.”

The 54-seat space on the second floor of 28 East King Street was not conducive to gatherings for some time. At 25% capacity and with new dividers and spacing, the Conway could only welcome back a few guests starting in September. “This was like anything else. You gotta figure out what you can do and how you can do it,” Josh says. 

The Conway Social Club, which opened a year ago, has evolved from having a speakeasy vibe to that of a cocktail bar.

Josh was determined to not allow Covid to undermine his businesses. His goal during the shutdowns was to position himself to open stronger than he was when he closed. So, the Funk brothers invested in new point-of-sales systems for their restaurants – the TFB Hospitality umbrella also includes Per Diem, a restaurant at Hotel Rock Lititz, and Gravie Kitchen + Commons at Rock Lititz (which is currently closed) – kept staff employed by working on the physical businesses, developed new ideas for understanding their business data, engaged a leadership consultant to help build the team and made new hires with new viewpoints.

The Conway’s menu of cocktails changes seasonally in order to inspire the creative juices of its staff and take advantage of nature’s freshest ingredients.

“We took advantage of government programs and used them in the right way,” Josh explains. “We’re getting some normalcy and rhythm now.”

One of the new hires is executive chef Federico Canavesi, who comes to Lancaster via New York and Milan and who was hired halfway through the Covid shutdown. He designs the menu for the Conway. At Per Diem, chef Rafe Hottenstein, formerly of Greenfield Restaurant & Bar,  joined the staff just as Covid-related shutdowns
were ordered. 

“The new menu is whimsical and fits the cocktail culture. We’ve moved away from the speakeasy vibe to a cocktail bar vibe,” says Josh of the Conway. The menu features items like octopus tacos and chicken liver donuts for a mature foodie. “It’s a curated experience,” he remarks.

The Conway’s website echoes the new normal in dining. Feeling Social: Book a Table … Feeling Anti-Social: Order Takeout. 

Conway Social Club: conwaysocialclub.com
Annie Bailey’s: anniebaileys.com
Per Diem: perdiemlititz.com
Gravie Kitchen + Commons: itsgravie.com 

If it’s Tuesday …

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Lancaster County is without a doubt home to some of the best farmers markets in the country. Root’s Country Market & Auction, located just outside of Manheim, is among them – in fact, it placed second in Lancaster County Magazine’s Best of Lancaster Reader’s Survey In the Farmers Market/Pick-Your-Own category. 

This gem of a farmers market has been operated by five generations of a single family since its humble beginnings as a poultry auction in 1925. Those details are significant: Root’s is celebrating its 95th anniversary this year and is regarded as the oldest, single family-run country market in Lancaster County.

As the sun rises each Tuesday morning, more than 200 vendors make their way to Root’s to set up their stands. The tradition of Tuesday dates back to the market’s founding, when A.W. Root began conducting poultry auctions that connected local farmers with butchers. Mr. Root felt that holding the auctions on Tuesday would give buyers enough time to clean and prepare their chickens and ensure freshness for their shops and weekend markets.

While the poultry and produce auctions are still a cornerstone of Root’s, the market has grown substantially thanks to the addition of all manner of vendors. The complex now features multiple buildings for indoor vendors, as well as a large number of outdoor vendors. You truly have your pick among some of the finest local bakeries, delis, butchers, snack food producers and produce vendors in the county. Crafts, garden plants, collectibles and antiques are also represented. 

Just across Graystone Road, you will find another attraction – Root’s Old Mill Flea Market. Originally a feed mill utilized by members of the Lancaster County Farmers Association, the mill operated under various companies until 1983, when it became the Old Mill Flea Market. In 2005, it was purchased by Root’s, becoming known as Root’s Old Mill Flea Market. Open every Tuesday (6 a.m.-dusk), it hosts over 180 indoor and outdoor vendors whose primary focus is antiques, collectibles, estate jewelry and household goods.  

The newest venture is Root’s Saturday Flea Market, which is held on the first and third Saturday of each month. The open-air style market primarily features food, décor, antiques, collectibles and handmade goods. (Note: The last flea market of the year will be held on Saturday, November 7, 8 a.m.-3 p.m.) 

While many of the special events that dot Root’s calendar – including the two arts and craft shows hosted by Heart of Lancaster – were canceled because of the pandemic, Root’s Annual Christmas Open House will be held on Saturday, November 21 (9 a.m.-3 p.m.). The availability of wreaths, greens, handmade products and much more will surely put you in a holiday mood. 

Root’s Country Market & Auction is located at 705 Graystone Road in Manheim. For more information, visit rootsmarket.com. 

ISSEI NOODLE: Asian Fusion with a Phamily Twist

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Over the last eight months, Andre and Donna Pham have learned to go with the flow – their restaurant’s tagline is “Peace. Love. Ramen.” – and meet the challenges of the Covid pandemic in order to keep Issei Noodle operating. 

Clockwise from top right:
Haru Warm Ramen is named after Obe-chan (grandma) and entails chicken, shrimp, tantan pork, veggies, peanuts and cilantro. Shrimp Dumplings are filled with lump crab meat, pork, veggies and rice noodles and are served in House-made fish sauce for dipping. Black Garlic Ramen includes chashu pork, eggs, bok choy, bean sprouts, bamboo, seaweed, onions and tonkotsu pork broth.

Despite being closed for in-restaurant dining, the 70-seat eatery in the heart of Lancaster’s downtown has continued to serve its customers by ramping up its take-out and delivery options. In looking back, Donna notes that Gov. Wolf’s mid-March order to close non-life-sustaining businesses couldn’t have come at a worse time: The restaurant was fully stocked for what is typically a busy time. “There’s usually a really big convention at the Lancaster County Convention Center right at that time, and we had just received all the deliveries to handle the expected crowd. Then, we had to shut the doors,” she explains.

Locals and visitors alike have helped to make Issei Noodle a downtown dining destination. The Asian-fusion menu reflects the family’s Japanese, Vietnamese and Thai/Laotian culinary traditions and focuses on various styles of ramen, as well as pho and rice dishes. Issei’s hallmarks are quality ingredients, authentic flavors and fresh produce. 

Andre and Donna Pham with their daughter, Luna.

With the mid-March decree, the restaurant’s focus switched to take-out and delivery. Issei Noodle already enjoyed a brisk take-out business and relied on DoorDash for delivery service. In anticipation of added demand for delivery, it quickly expanded to include Grubhub and Uber Eats. The Phams also partnered with Commons Food Hub. The Commons Company, which operates several food and beverage businesses, including Prince Street Café and Passenger Coffee, manages the online service with curbside pickup available in either downtown Lancaster or Lititz. Items are from local purveyors and include a variety of perishables, dry goods, prepared food and even some libations. 

“We already have a system in place for doing prepared food since we have a stand at Central Market,” Donna says of Dozo by Issei. “We also have the packaging for both take-out and prepared food. In fact, once we switched to take-out, delivery and the Commons, we reorganized the dining room to make room for the cases of take-out containers we’ve been using. It’s a bit sad to see the once-busy restaurant stacked with boxes, but it’s a way for us to get by. We’ve kept in contact with a lot of other restaurant owners, and we’re all experiencing challenges.”

For now, the Phams are concentrating on take-out and delivery.

Unfortunately, the Lancaster Central Market stand, which opened in June 2019, is now closed. The couple most likely will not reopen it. “We loved being part of Central Market – the other standholders and the shoppers welcomed us. We talked with our staff to gauge their comfort level about reopening and some were hesitant about working due to their own family situations,” Andre explains.

“When we opened Issei here, we had talked about having a stand at Central Market and we were fortunate to have that happen,” Donna adds. “We know there’s a waiting list for stands and would like another entrepreneur to have the opportunity that we did.” 

The couple is also not certain when they’ll reopen the restaurant’s dining room due to concerns about the health and safety of their staff. “Our staff is like our family,” Donna says. 

Like many restaurants, Issei Noodle is a family affair. Andre grew up in the restaurant business – his parents, Robert and Naomi Pham, launched Issei Noodle in Carlisle in 2008. 

Robert was born in Laos and his family immigrated to the U.S. as refugees to live with family and grandparents when he was about five years old. He grew up in the Camp Hill area. He enlisted in the Marines and was assigned to a base in Okinawa, Japan, where he taught English lessons to the locals in his free time. One of his students was Naomi, who wanted to perfect her English so that she could better communicate with visitors at the gift shop where she worked. They married in 1986 and started a family in Okinawa. Robert then made it his goal to learn Japanese, so that he would have an easier time finding employment. 

Both coffee lovers, they took a leap of faith, did extensive homework, made contacts and launched their first brand – Seattle Espresso, which they successfully operated for 15 years. They moved to the states when Andre was about 10 years old, settling in Camp Hill, where they opened a coffee shop. In 2008, they shifted direction and opened Issei Noodle – long before ramen was a trending food. That restaurant is now under the leadership of their daughter, Chane, and her husband, Jonathan. 

Donna and Andre both grew up in Camp Hill and, while they attended different schools, they were acquainted with each other. As college students, they shared dreams of operating their own businesses and agreed to join forces. They left their respective colleges in order to explore the idea of opening a restaurant. They launched their enterprise in 2011 (partnering with a friend) with pop-up dining experiences on Pitt Street in Carlisle. 

Two years later, they moved to Lancaster to open a second Issei Noddle, which started as a take-out window due to a government shutdown postponing the release of their funding from a business loan. The restaurant opened in 2014. 

The Phams were married in Steinman Park in May 2018. Now, a third generation is on scene. Pre-Covid, Andre and Donna’s two-year-old daughter, Luna, could be found at the restaurant with her parents. “Our customers will have a chance to watch her grow,” Donna says.

The Phams also believe in extending a helping hand to others by giving back to their community and their roots. Andre has been involved in mission trips and the family’s restaurants donate funds to a Christian orphanage in Thailand. “My grandfather was raised in an orphanage in Thailand,” he explains. “Two summers ago, my parents took a trip and searched for the orphanage. They didn’t find the exact orphanage where he was raised – it may no longer exist – but they did find one nearby. We’ve supported that orphanage ever since.”

“We’re so glad we’re able to help where we can,” Donna adds.

Issei Noodle’s Lancaster location can be found at 44 N. Queen St. Dine-in service is not currently available. Take-out and delivery only. Call 717-449-6800 or visit isseinoodle.com and Facebook.  

2020 … What a Year

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Who is the person behind the mask on this month’s cover? She’s the magazine’s publisher, Jocelyn Engle, who is very in tune with the ups and downs that have defined  2020. 

Small Business 

Like many Lancaster County businesses, Engle Printing & Publishing Co., Inc. began small – it was founded in the basement of Alvin and Pauline Engle’s home in 1954 – but dreamed big, with publishing being added to offset-printing services five years later. The Engles’ lone shopper-style weekly paper grew to include 21 weekly community newspapers that are distributed in four counties, plus nearly one dozen specialty/lifestyle publications, including Lancaster County Magazine. In addition, customers from across the country utilize the services of the printing division. 

When Alvin suddenly died of a heart attack at age 49, Pauline vowed to carry on. Family supported her efforts, including the Engles’ son, Charlie, who left college in the Midwest to return to Mount Joy and help his mother operate the family business. He went on to graduate from Elizabethtown College and serves as the president of the company. 

Jocelyn Engle

When Covid struck, Engle employed nearly 200 people. On March 27, when the stay-at-home order was announced by Gov. Wolf, Jocelyn, who is the granddaughter of Alvin and Pauline and the publisher of the aforementioned publications, was walking her dogs, Olive and Willow. “Suddenly, my phone was blowing up,” she recalls. “Employees were asking what the proclamation meant. At first, we were unclear what it meant for us; our team needed clarity for what was deemed essential and nonessential.” 

Because it is a communications company, Engle was granted essential status. Still, moving forward would be a challenge, as it immediately became obvious that the company’s products would be impacted by the loss of advertising revenue. “The aftermath [of the proclamation] created a domino effect,” she explains. 

“Crisis mode” are the words Jocelyn uses to describe the following four weeks. “I didn’t sleep,” she admits. “Every time the governor spoke, we held our breaths. We became accustomed to things changing on a day-by-day, even hour-by-hour basis.” 

Looking back, Jocelyn says Covid made her realize just how dependent the company is on its employees – many of whom are now working from home – and vice versa. “Knowing that we help to support nearly 200 families is a huge weight to bear,” she says. “Our employees are like family.” 

Sadly, the Engle family and company lost its matriarch in late September, with the passing of Pauline. 

Vote!

After graduating from Leadership Lancaster five years ago, Jocelyn became a judge of elections at one of the city’s polling places. “Being involved in the election process has made me aware of how absolutely important it is to vote. Voting has a direct impact on local and state policies. As a business owner, I’m aware of the many ways government policies – local, state and federal – impact us and with it, our employees.” 

For those feeling uneasy about voting at your polling place, Jocelyn was impressed by the steps that were taken during the primary to ensure the safety of visitors. “I felt very safe,” she says. 

Jocelyn also helped to ensure that polling places across the region will be adequately staffed on election day. “We advertised for poll workers in all our community newspapers and had a great response,” she notes. 

Race Against Racism 

Jocelyn credits the event that is sponsored by the YWCA Lancaster for putting her on the road to becoming a marathon runner. “I started running in college to help ward off the Freshman 15,” Jocelyn explains. 

After graduating, she began running with her sister, Janelle. Race Against Racism was the first 5K she attempted. “I had to walk part of it,” she recalls. She’s proud to be associated – as a media sponsor – with the Lancaster edition of Race Against Racism, which is regarded as the longest-running event of its kind in the country. Next year’s event (number 23) will be held April 24. No doubt, it will put renewed emphasis on Lancaster’s stance against social injustice and the call to “say their names” in memory of Ahmaud Arbery, George Floyd, Breonna Taylor, Ricardo Muñoz and others. 

Running ultimately became an outlet for Jocelyn. “Not only is it good for you from a physical and mental health perspective but it’s helped me to build relationships. There’s nothing like meeting up with your training buddies at 4:30 in the morning. It’s also provided me with a way to compete against myself. It’s an amazing experience to cross the finish line of a marathon and learn you’ve run your best time,” she says of past experiences in Chicago, Las Vegas and other cities. Next stop (hopefully) is Waco in April (with a side visit to the Magnolia Home complex). 

Covid Fashion 

In addition to comfort food, we have been craving comfort fashion during the pandemic. Yoga pants have inspired the new look in legwear. “The look has become a fashion essential,” says Kris Pryer of Festoon, located in Lancaster. For the photo shoot, Festoon provided two options that exude comfort and style. “I’ve totally adopted the yoga-pant craze,” Jocelyn says. “For me, it’s all about comfort – and elastic waistbands!” 

One Pant, Two Styles – Cinched or Free-Flowing

On the cover, Jocelyn wears leggings from Sympli, a Canadian company that offers an incredible selection of mix-and-match, jersey-knit tops, tunics, bottoms and dresses. Festoon hosts two Sympli trunk shows per year. Here, she wears a pant from Chalet (made in the USA) that can go from free-flowing to cinched at the ankles with a quick knot or a series of buttons. The poly/bamboo fabric makes them incredibly comfortable. Owner Kathy Frey and her team have gone above and beyond to ensure a safe and inspiring shopping experience. Shopfestoon.com. 

Masks: The Accessory of 2020 

You can’t go anywhere – grocery, big box, department or specialty store and Amish-owned businesses – and not see masks for sale. “Masks are essential for me to see my family,” Jocelyn says of her parents as well as the “loves” of her life – her three young nephews. “Not seeing them has been the hardest thing to cope with. They are my ‘heart’ and I missed them terribly.” 

Festoon made a connection with Robin Timpson (ReCreations by Robin) of Narvon, who creates one-of-a-kind clothing for people and dogs, and added her masks to its “Made in Lancaster” selection of products. Robin, who began making masks in March, uses cotton fabric that is fun, colorful and seasonal. In early July, she passed the 1,500 mark and is still going strong. Visit her on Facebook. 

Hair/Makeup

Jocelyn turned to Michelle Smoker, a senior stylist at Bristle & Prim in Lancaster, to create a “messy” bun and smoky eye for her cover look. “I’ve just been pulling my hair back or up,” Jocelyn says of her Covid style. As for the eye makeup, she shared, “I think this is like the third time I’ve had makeup on since March!”

Take-out 

Jocelyn, who lives in the city and loves to cook, has been doing her part to support Lancaster’s restaurants by placing her share of take-out orders. She names Luca, The Belvedere Inn, Rice & Noodles, Isaac’s, Callaloo Trinidadian Kitchen and “pizza places too numerous to list” as her go-to take-out destinations. “I’ve also done food trucks and I began to venture out with friends and family to places with outdoor dining such as Shot & Bottle, Luca, Park Bar [Pressroom], C’est La Vie, The Exchange and the Zoetropolis complex. I ate inside at the Greenfield Restaurant & Bar and felt perfectly safe.”   

Those Dastardly Spotted Lantern Flies 

This was Jocelyn’s first summer to have a garden. “I started with tomatoes and herbs,” she explains. “They grew like crazy!” She also became aware of spotted lantern flies. “Oh, they are horrible. They buzzed around my backyard and covered my front porch. I’d try to step on them while I was running.” 

A Covid Take Away 

“I’ve learned that it’s important to be more invested in people than experiences,” Jocelyn philosophizes. “I’ve missed being with my friends and family. Willow and Olive helped to keep me grounded – it was nice to have some other living beings in the house.” 

Credits: 

Hair & Makeup by Michelle Smoker, Bristle & Prim

T-shirt: YWCA Lancaster

Leggings, pants and mask: Festoon

Fly Swatter: Lancaster County Conservation District

Men’s Mountain Weekend

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November is prime time for mountain getaways – after all, it’s deer season and with it, male-bonding time! However, some high school buddies and I look forward to ascending into the solitude of nature – and eating to our hearts’ content – in the dead of winter, long after the crowds are gone. We fondly refer to our getaway as Men’s Mountain Weekend.

Josh Stoltzfus prepares chicken wings with a side of fireworks at the Martin family cabin in Blackwell, Tioga County.

Our winter excursions to Tioga County started during college. I don’t remember exactly how they began, but Derrick Martin (or likely someone else) volunteered his family’s cabin along Pine Creek. The Alpine, as it’s called, is a beloved spot; seasonal availability and winter break prompted us to schedule our now-annual pilgrimage after the holidays. 

The Martins graciously continue to allow us to invade their mountain getaway. I hadn’t joined the trip in the past few years, so when plans started to come together for 2019, I decided to make it a priority to go along. Over time, the size of the group has diminished, thus making plans simpler. All of us are characters: good-hearted but sometimes comedic pains in the you-know-what. 

Upon hearing that we’d meet at the Martin residence at 5:30 a.m. on a Friday, I thought it was a joke. For starters, this was 12 hours earlier than when I last made the trip. Second, not being much of a morning person, the joke wasn’t well-received, particularly when I found out it wasn’t a joke. Without naming names, certain individuals were given different arrival times in order to adjust for established tendencies on “timeliness.” 

Derrick Martin, left, decides Jamie Weaver’s breakfast choices are superior to his at The Buttery Biscuit in South Williamsport.

When the day of departure arrived, we were all more-than-surprised to see Eric Musser’s Chevy Suburban loaded up and ready to connect with the turnpike at 5:54 a.m. I specifically remember that time because he mentioned it with such unexpected delight. I was further surprised to learn I drew the short straw and was destined to end up in the third row – all 6’3” and 240 pounds of me – holding my camera bag and a guitar case all the way to our destination, which is north of Williamsport. (Fortunately, on the ride home, I was rewarded with the shotgun seat.) 

Once we arrive, the routine is always the same. After opening up the cabin and unpacking our gear in bucket-brigade fashion, everyone settles in. The water is turned on and a warm fire started. For a while, no one does much of anything, which is partly the point of the trip. Eventually, someone starts setting off mostly legal things that go flash and bang and the rest of us respond in kind.  

The view from the Suburban’s third row. With little room left over, the last 45 minutes of the trip require holding our groceries.

I usually bring a couple of books that I seldom touch until late at night, along with journals for writing. The others like to play the card game, Haus. Collectively, the group usually soon hatches a genius idea to go tubing behind the Suburban on unmaintained roads covered in a half-foot of snow. Did I mention the cell phone signal is poor? As college students, we wouldn’t have worried about sliding off the road in sub-freezing temperatures. As grown-ups, those sorts of things now occur to us. 

On the side of an unnamed mountain, with an open view into other mountainsides and valleys, we’ll stop to take in the last rays of sunlight for the day as it glistens through the snowy trees. The scenery never fails to amaze us. 

Eric Musser making difficult grocery decisions at Wegmans in Williamsport.

One of my favorite after-dinner pastimes is going for a walk along Pine Creek with a cigar or my pipe. It’s contemplative and introspective, revisiting the vector of life with a nip in the air. This time, the sound of countless coyotes barking and yipping, echoed throughout the mountains. One night on a previous trip, after standing silently in the snow for nearly an hour, a bobcat jumped out of a nearby tree. On another occasion (this one in the summer), while photographing night exposures of the sky, I was quickly shooed inside the cabin as a curious black bear loomed around the corner. You never know what might find you!

When Sunday dawns, the mood turns a bit somber at the thought of going home. Nevertheless, we still manage to make the most of the waning weekend. After cleaning up, we load the vehicle, pack away the cooking gear and winterize The Alpine. Until next year, old friend. 

Food: An Integral Part of Our Weekend

Sausage and bacon are prepared outdoors – using a Camp Chef stove and griddle – for Saturday morning’s breakfast.

This is not a throw some hot dogs over the campfire and call it dinner kind of weekend. To be fair, I’m not much of an outlier in the group – we all have big appetites to address. It’s fantastic to be among so many guys who are passionate about food and cooking. On last year’s drive up U.S. Route 15 towards our solitary destination – it was still early in the day and we were already along the West Branch of the Susquehanna River – we researched and debated breakfast locations both local and afar. 

Josh “Foos” Stoltzfus consulted Yelp and the various notes he had prepared in anticipation. We ended up at The Buttery Biscuit in South Williamsport, which was a definite win. I was in the mood for bacon and eggs but immediately regretted my decision as breakfast was served. Everything looked amazing! Fear of missing out took hold for everyone. We ended up turning the table into a version of Shady Maple Smorgasbord, sharing our portions in order to sample different plates. The chicken-fried steak was a winner and the eggs Benedict was right there with it. It occurred to me that The Buttery Biscuit was quite an upgrade from grabbing Taco Bell during our Friday night departures in younger years. 

From left to right, Eric Musser, Derrick Martin and Jamie Weaver outside of the Martin family cabin, affectionately known as The Alpine.

Continuing with our trip, we stopped a few minutes later at our next and final stop: Wegmans in Williamsport. Stopping at Wegmans has become a tradition. It’s also the store that first introduced me to the Wegmans “experience.” From a sentimental standpoint, it’s the location to which I compare all others, including larger and more robust stores such as the one in Lancaster. 

We shop on full stomachs, not because it’s wise, but because we’re hungry and impatient men eager to be at the cabin and certain to make child-like dietary choices. 

Jamie Weaver, left, and Josh Stoltzfus, right, season sliced sirloin for cheesesteak sandwiches on a Camp Chef stove.

Just inside the Wegmans entrance, a random shopper stopped us and remarked, “You guys look like trouble.” Agreeably, we laughed and I quickly shot back that her optometrist is doing a fine job.

Josh Stoltzfus checks the temperature of the fryer we used throughout the weekend to cook fries, wings and onion rings.

As we’ve grown up, we actually meal-plan these days, so Jamie Weaver prepared a bit of a shopping list. When all of our preferences don’t align or we just want more of something special, side purchases from the collective pot are made. For example, Eric grabbed Mountain Dew and jelly beans. I almost always opt for chocolate-chip cookies and Swedish fish. 

At checkout, wagers are placed in the fashion of The Price is Right as to what the total grocery bill will be. There is no prize beyond being right, or the least wrong, and that’s plenty. 

Hot wings

Later, funds are shuffled without adequate change or payment methods. Complex deals are struck to cover lodging, fuel and grocery expenses, making international trade agreements appear simple. Services like Venmo and PayPal didn’t exist at the time of our inaugural trip, so the challenge of settling all debts in cash and without adequate change has become a game.

For this trip, 100% of our cooking took place over a propane stove outdoors. Jamie brought his glorious, two-burner Camp Chef propane stove and it served us well all weekend. I think it was below freezing the entire time but we didn’t mind. Cleanup was easy and the meals fairly straightforward – they were made from scratch and more imaginative than hot dogs cooked over the fire. Cheesesteaks made out of sliced sirloins, seasoned French fries and onion rings kicked off our first night’s meal.

Cheesesteaks

Breakfast the next morning was again outdoors: sausage, bacon, scrambled eggs with cheese (take them off early and keep them constantly moving on a hot skillet), fried tater tots, coffee and orange juice. As much as we all love the smell of bacon, outdoor cooking makes for a cabin that doesn’t smell like a fryer. 

Derrick Martin, left, and Eric Musser, right, dig into a sirloin cheesesteak sandwich and onion ring dinner.

After a big breakfast, we made sure we were good and hungry for dinner that night: chicken wings dropped into hot peanut oil. Foos, standing on a sheet of ice in his sandals and wearing his “Sawdust is Man Glitter” T-shirt, fired up his high-pressure propane burner. Served with a side of fireworks, crispy-plain and Old Bay-seasoned wings came out of the fryer to be paired with an assortment of dipping sauces made from scratch.

A portable, two-burner Camp Chef propane stove made for an excellent outdoor kitchen setup.

Friends Forever

Wings and French fries for Saturday’s dinner made complete with homemade dipping sauces.

It’s been quite a while since we attended Garden Spot High School together. We all now find ourselves in different stages of life. Some of us have families. Where we each call home has changed, numerous times. Jobs and career paths have shifted and may not even be settled. Everyone is busier than ever with new responsibilities and commitments. 

The road less traveled. A snow-covered, unmaintained road in Blackwell, Tioga County.

Even in our early 30s, we’ve endured the hardships of loved ones lost in all capacities of life. Yet, the refuge of the mountains, of The Alpine, which is quiet until we arrive, is thankfully a constant. Even better, so are our friendships. I asked Eric to read this for accuracy and he replied, “Seriously can’t wait for MMW! It’s funny, Lauren [his wife] and I were just talking about how much richer childhood friendships tend to be, because even if you only get to hang out a couple times a year, within hours – sometimes minutes – it’s like you are right back where you left off. You don’t have to explain yourself because you’re already known.” 

A Mute Swan takes flight on an icy Pine Creek.

As we’ve gotten a little older – I dare not say matured – we’ve come to appreciate better food and to deeply respect the shared occasion. It’s an annual highlight; the anticipation of it is almost as great as the event itself. Yeah, we’re still “trouble” – and without question, we each regress during our annual weekend at the cabin. It’s a part of life I hope we always hold onto.

Pandemic Fundraising Pivots

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“Every party needs a Plan B,” a seasoned event planner once said. Plan B used to mean preparing for a downpour during a tented party. Or, how to handle the bride’s pre-ceremony, bridezilla-caliber meltdown. Or, what to do when the band drinks all the champagne before the guests arrive. (Yes, all these things really did happen.) Plan B has quickly shifted to Plan C – for Covid, of course – and all the aforementioned crises now seem like tiny pebbles in one’s shoes compared to the chaos the pandemic has created for nonprofit organizations.

While brides and their families reluctantly send out change-the-date cards announcing postponed weddings and milestone birthdays pass by with a tepid toast on Zoom, our charitable organizations have not had the luxury of postponing their annual fundraising events. Their shows must go on due to the fact that the very survival of nonprofit organizations depends on the monies that are raised during those annual galas, auctions, golf tournaments and 5K runs.

Water Street Mission Cooks On 

Give Water Street Mission (wsm.org) a gold star for its creativity. With less than 30 days to go before its annual Top Chefs of Lancaster fundraiser, the event that provides 40% of Water Street Health Services’ operating budget, leadership pivoted. “We aren’t canceling,” wrote Vice President of Advancement Jon Eisenberg to the 280 patrons who had reserved for the 7th-annual, sold-out event. “Water Street’s guests need the community to invest in their health now more than ever.” Instead, the Water Street Mission reinvented its event.

Images from past years serve to remind us that this year’s Extraordinary Give will probably be a lower-key event – fewer parties and more social distancing. Because it has always emphasized online giving, Lancastrians have grown accustomed to supporting their favorite nonprofits on the third Friday of November and no doubt will continue to give in 2020.
Traditionally held at the Lancaster Country Club each spring, the evening is a salute to some of Lancaster’s most outstanding chefs and restaurateurs through a multi-course dinner, with each course contributed by a chef’s preparation or his/her proprietary recipe artfully executed by Lancaster Country Club’s executive chef and staff. A silent auction is followed by an energetic live auction of one-of-a-kind experiences, all to provide funding for health, dental and behavioral-health services to those in greatest need, Lancaster’s homeless and at-risk individuals and families.

Giving their patrons an “experience” was a top priority among Water Street’s leadership. Rather than simply go online with a plea for support, Water Street enlisted the participation of some of their selected “Top Chefs” to create videos of cooking demonstrations for the new normal – at-home dining. Joining those videos with a taped testimony of a life transformed by Water Street’s health services and a respected community member’s inspiring message citing why he or she personally supports the Mission, the “event” became a powerful online presentation with a limited timeline for making donations, a clear financial goal and a launch on the same weekend as the original date of the event. 

In keeping with the Mission’s culture of “giving back,” every registered event guest also received a $50 gift certificate to use to support one of the “Top Chefs” participating restaurants – a way to help Lancaster’s restaurant owners who also desperately need the community’s support at a critical time.

The result was miraculous: 100% of the event’s financial goal was met.

Field of Hope Tailgates to Raise Funds

Carol Heth was determined to hold some sort of food event in support of Lancaster County Field of Hope (FOH), which aids individuals and families in dealing with unexpected medical costs. Fortunately, she had two U.S. Navy chefs on board who are accustomed to making last-minute pivots.

The two became acquainted with the organization as a result of one of them attending FOH’s 2019 dinner in support of their U.S. Navy colleague, Michelle Vinelli Adams. He was impressed and by the end of the evening, offered Carol his and a colleague’s services for 2020.

Carol’s determination was fueled by the fact that so many of FOH’s 2020 fundraising events had to be cancelled, including a Spring Raffle/Auction, a golf tournament and a summer dance. She held out hope that the September 12 dinner could continue with its farm-to-table format for which guests are seated at a long table in a field that’s surrounded by woodland. (Last year’s table accommodated 160 guests.)

When it became obvious a Plan C would be needed, the format and menu pivoted to a tailgating theme to ensure social distancing. Further precautions included packaging each course in boxes/containers and distributing them to guests in take-out bags. Food and provisions were provided by Shenk’s Poultry, Mad Chef Craft Brewery, Stoltzfus Farms, Mandros Imported Foods and Miesse Candy & Ice Cream. Weis Markets and Roots Beer Distributor supplied beverages. Premier Linen Co. dressed the tables. Josh and James Wolpert provided live entertainment.

This year’s recipients included Wesley Myers, Paula Severino, Katie Rose Moffett, Andy Etman, Jeremiah Rudy and the late Jim Yohn.

For more information, visit lancofieldofhope.com.

A Sampling of Fundraising Strategies 

Fulton Theatre (thefulton.org) turned to a telethon, emphasizing This is Our Home, and enlisting WGAL-TV’s broadcasting of the fundraiser. The effort raised over $330,000 to help keep the theatre operating while its stage remains dark until 2021. 

The North Museum (northmuseum.org) made its splashy Cosmic Bash virtual, with online bidding on auction items. 

Schreiber Pediatric (schreiberpediatric.org) turned their gala into a stay-home-and-bid Pajama Gala. 

Hospice & Community Care (hospiceandcommunitycare.org), which is celebrating its 40th anniversary, has turned its annual Labor Day weekend auction into a fundraising juggernaut, raising a record $870,000 in 2019. Vowing to continue the tradition, the organization turned it into a virtual event that ran over a two-week period in September and raised $457,000. 

The Lancaster Symphony (lancastersymphony.org) maintained its touch with the community by providing online glimpses into its musicians’ lives at home while in quarantine, and earlier this fall, launched its reinvented 74th season with a week-long series of collaborative performances with the Penn Square Music Festival called Harmonize Lancaster. 

The Lancaster Science Factory (lancastersciencefactory.org) replaced its annual Taste of Science Gala with a Virtual Science Trivia Night that included early prizes for the most creative team names. 

The YWCA’s Race Against Racism (ywcalancaster.org), which is held in April, was transformed into a virtual event and raised $61,000.  

Red Rose Run (visitlancastercity.com), proceeds from which benefit Lancaster Central Market, was postponed until late September and also became a virtual event. 

Humane PA (humane.org), which includes the Humane League of Lancaster County, has had to cancel many of its events but is forging ahead with Art for Arf’s Sake (November 14). The art-auction gala will become a virtual event this year, with patrons being given the opportunity to pre-order Pawty in a Box packages that will contain wine, beer, artisan cheeses, bread and other delights. 

The Lancaster Conservancy’s (lancasterconservancy.org) Harvest Moon Gala evolved into a “streamed” event whose focus was A Night for the Susquehanna Riverlands. People who use the riverlands for recreation were invited to submit videos and selfies for the hour-long appeal that was streamed on October 2. An online silent auction was also conducted. The effort generated more $323,000.

VisionCorps (visioncorps.net) will be holding its annual repelling event – Eye Drop 2020 – in conjunction with the Extraordinary Give on November 20. This year it will have a twist – in view of the struggles the nonprofit community is experiencing, VisionCorps is welcoming all nonprofits to participate. Any monies they raise in excess of $1,500 will be theirs to keep.   

Pennsylvania SPCA (pspca.org), of which the Lancaster Center is an affiliate, will be holding its annual Bark & Whine Gala on November 14. This year’s version – Bark & Whine 2020: Happy at Home – will feature online silent auctions, raffles and engagement with adoptable animals. Bark in a Box party kits are available.

Pet Pantry (petpantrylc.org) The organization’s annual Howls & Meows Bingo Bash has evolved into an online extravaganza – Howls & Meows Raffle Baskets – that will feature baskets filled with goodies and a 50/50 raffle. Tickets are available through November 3. Drawings will be held November 4.

Each of these fine organizations continues to rely on the community’s support to weather this wretched, virus-induced storm. We’d encourage you to reach out to your favorite organization and help them in any way you can. 

Extraordinary Give 

But, what about Lancaster’s biggest day of collective giving – the Extraordinary Give (extragive.org)? Friday, November 20, marks the event’s ninth year. It continues to be the most generous per capita giving day in the nation – read that again, the entire nation!  Since its start in 2012, in eight 24-hour periods, the Extraordinary Give has generated more than $53 million to support nearly 500 organizations that directly impact our quality of life in Lancaster County.

“While this year’s event will feel a bit different, the good news is that the Extraordinary Give has always been an online event,” explains Tracy Cutler, Lancaster County Community Foundation’s executive vice president. “New for 2020, the Extraordinary Give will partner with a team of creative businesses based at Rock Lititz to bring you ExtraGive CAST Live, a digital experience that will highlight extraordinary locals, music and storytelling, live prize drawings, stories from participating organizations, plus some surprise guests – right up to the countdown to our final total at midnight.”

Kudos to all our community’s organizations for their creative, nimble responses to a global crisis that has left no one untouched in its impact. Their pandemic pivots show the spirit of Lancaster County: resilience, generosity and a healthy dose of Pennsylvania Dutch determination and grit.

2020: A Health Odyssey

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I recently read that a person’s health begins to go downhill at age 69. “Boy, isn’t that the truth!” I thought to myself. Pair that notion with a pandemic and I feel as if I’ve been living in a parallel Covid-universe over the last 18+ months. 

My odyssey began on a night in March 2019, one month after my 68th birthday. I was swimming laps when I felt something move in my left knee. I felt paralyzed but managed to make it to the steps in the shallow end of the pool. Mindy Yocom, the assistant aquatics director at Hempfield recCenter, came swooping in out of nowhere and helped me exit the pool. I sat in a chair trying to figure out what to do next. 

“Who can I call to come and get you?” she asked. “I don’t know,” I replied. “I don’t know anyone’s telephone number.” (Who needs to memorize numbers if you have an iPhone?) She asked where my phone is, thinking maybe it was stashed in a locker. “At home,” was met with a roll of her eyes. She offered to call an ambulance. “Where is that going to take me?” I asked. “A hospital,” she said (omitting, “You dummy, it’s not a taxi or Uber.”). “Just get me to my car and I’ll be fine,” I said. 

Mindy Yocum

I put my coat on over my wet bathing suit and a lifeguard rolled me – still sitting in the chair – to my car. “That should be interesting to explain if you get stopped by the police,” Mindy said of my wardrobe, making me promise to text her when I got home. 

I iced my knee all night and the next morning was good to go.  

Todd J. Feddock, DMD, Feddock Family Dentistry

Four months later, on July 10, I arrived at the office of Dr. Todd Feddock for a routine dental exam. As my teeth were being cleaned, an old crown became disengaged. It could not be resecured. I went over the options with Dr. Feddock and, based on the condition of the surrounding teeth, decided a bridge would be the route I’d take. Work would begin on August 5 and be completed just before my trip to the beach in late August. 

A week later, I had an appointment to meet with Josh Funk at Per Diem, his restaurant at Hotel Rock Lititz. After about an hour, I stood up to leave and discovered I couldn’t walk. “Are you okay?” he asked. “Oh, yeah, my leg’s just asleep,” I lied, thinking, “I must not appear to be an old lady! I just have to make it to the car and it will be all right.” Somehow, I managed to limp through the hotel and across the parking lot. I went home and iced my knee all night. My luck was up – it was no better the next morning. 

Thomas R. Westphal, MD, Westphal Orthopedics

I called Westphal Orthopedics and made an appointment. The X-rays were pretty ugly. Bone-on-bone in my left knee. Dr. Thomas Westphal was convinced knee replacement was in my near future. “Just get me to the beach and you can do whatever you want after that,” I begged. “I can do that but I don’t think you’ll be able to do much of anything,” he replied. “That’s OK, I wasn’t planning to go surfing,” I assured him. 

The treatment to get me to the beach began with a cortisone injection and then, once the insurance company approved, a series of gel injections. In the meantime, I signed up to attend a seminar on the knee-replacement process. 

The cortisone injection provided no relief. I used a walker and a rolling chair to get around the office. I basically hopped and crawled around my house. After about two weeks, I was approved for the series of gel injections, which miraculously began to kick in over time. Slowly but surely, I was able to walk again. 

Things went downhill – again! – on Thursday, August 22. That’s the day I was scheduled to be fitted for the permanent bridge. As I was eating breakfast, I felt an odd sensation on the other side of my mouth. That afternoon, as Dr. Feddock was finishing the work on the bridge, I mentioned what happened and asked him to take a look. He informed me that I had cracked a tooth and would need a root canal and crown. Wow! I wasn’t expecting that. 

I said I’d schedule an appointment after Labor Day. “It can’t wait that long,” he replied. “But, I’m going on vacation Saturday,” I explained. 

Incredibly, he offered to come into the office at 8 a.m. the next day – his day off – and do the job. There was only one hiccup – he had to find an assistant who could come in and assist. Fortunately, Kim Lilley was available. 

More good news: Dr. Westphal said that because I was doing so well with the gel injections, we should try another round in six months and see how that goes. 

I was off to the Outer Banks, thankfully able to walk and eat. However, with the luck I’d been having, I half expected to be attacked by a shark. 

Cole Pizzingrilli, PA-C, Dr. David J. Silverstein Associates

In November, I was in D.C. twice – for the Washington Nationals’ World Series parade and again over Thanksgiving weekend for the holiday light show at Nationals Park. By early December, I was really sick. As in like-a-Mack-truck-hit-me sick. Cole Pizzingrilli, a physician assistant at Dr. David J. Silverstein Associates, prescribed an antibiotic, which took the edge off. Thinking back, I never fully got back to feeling great. I settled for good and trudged forward. 

By late January of 2020, I was feeling odd and out of sorts. My heart was racing. I often felt dizzy. I was having difficulty breathing. I told myself I’d call the doctor if I didn’t feel better by Friday. On Thursday, after cleaning up the kitchen, I went downstairs to watch television. Pain began shooting down my left arm and across my back. My heart was racing. My phone was upstairs. “How am I going to get out of this basement?” I asked myself. 

Greg Peters, RN, BSN, Tower Health

I crawled up the stairs and made it my goal to get to my next-door neighbor’s house. Fortunately, Greg Peters, who is a registered nurse in the emergency department at Tower Health in Reading and is in the process of becoming a family nurse practitioner, was home. He brought me inside, monitored my vitals and announced we needed to go to the hospital. The man is a saint. He took me to Lancaster General, stayed with me the entire time and explained everything that was going on. 

Joseluis Ibarra, MD, The Heart Group of Lancaster General Health

The date was February 2. It’s the first time I saw signage and experienced protocols regarding COVID-19. Testing determined I was not having a heart attack. However, I was advised to make an appointment with The Heart Group of Lancaster General Health and was assigned to Dr. Joseluis Ibarra. I spent the next six weeks undergoing tests. Everything proved negative. I was told I might have experienced a panic attack or a virus – not Covid – impacted my heart. I was not eligible for a then-rare Covid test because I didn’t exhibit enough symptoms. 

As March turned into April, I was still having difficulty breathing. I hooked up my nebulizer machine and asked Silverstein Associates to refill my inhaler prescription that helps to get me through allergy season. By early June, I was in agony. I made an appointment with Cole. He was alarmed by the fact that I was going through inhalers at a fast clip – one every 30 days. “We’re going to get to the bottom of this,” he said. 

First up was a chest X-ray and then a CAT scan on Friday, June 19. 

That evening, the phone rang at 7:30. Seeing it was Silverstein’s office, I thought to myself, “This can’t be good.” It was Cole. The test results were not good. I had a dark spot of some kind on my right lung. By the time we hung up, I was convinced I had lung cancer. The phone rang again at 10:30. It was Cole – another saint in my book – calling back. He had been studying the test results all night. “I don’t know what this is,” he admitted, saying cancer had fallen low on the list of possibilities. “I want you to see a specialist.”  

Gregory Rossini, MD, Pulmonary Associates of Lancaster

The following week, I became a patient at Pulmonary Associates of Lancaster and was assigned to Dr. Gregory Rossini. More tests followed with mixed results. Then, I was told I would have to undergo a bronchoscopy, which entails a procedure in which a tube is inserted into the airways for a look-see. Dr. Bhavin Mehta also took multiple biopsies. (I finally got my Covid test, which proved negative.) 

Bhavin Mehta, MD, Pulmonary Associates of Lancaster

If you have a MyLGHealth.com account, you receive the results as they become available. I spent Fourth of July weekend looking up the meaning of all the words in the reports via the internet. The mystery deepened. Cole implored me to stop consulting the internet. 

Steven Khov, DO, Pulmonary Associates of Lancaster

Because I was having such difficulty breathing following the procedure, I had an emergency follow-up with Dr. Steven Khov (Dr. Rossini was out of town). Of course, the only appointment that was available coincided with my first salon appointment in seven months. Let’s see, which is more important: breathing or looking human again? I chose breathing and he prescribed an inhaler for asthma and a round of steroids. I was breathing normally within a couple of hours. It was the best I had felt in months! 

A week later, I had a follow-up visit with Dr. Rossini. We went over the results of the bronchoscopy. Cancer was definitely ruled out … but, what is that spot on my lung? Biopsies pointed to a fungal infection. He suggested we get a second opinion and consult an infectious disease doctor. That sounded so foreign to me that I asked if I had to go to Philadelphia. No, I was told, just to the Suburban Pavilion (health campus), where Lancaster General Health Physicians Infectious Diseases has an office. 

Duane E. Furman, MPAS, PA-C, Lancaster General Health Physicians Infectious Diseases

I met with Duane E. Furman, a physician assistant, who shared that I was a “walking miracle” of sorts. It seems other doctors who had looked at my case were wondering how I was able to function. People who have this sort of (untreated) infection, he explained, can be very sick. I was given two choices: treat the infection aggressively or wait and see how it progresses/regresses and treat it accordingly. Because of Covid, I chose the aggressive route, which will entail six months of treatment. So far, so good. I’m completely back to my normal routine. 

How did I get a fungal infection? Duane is of the opinion that my compromised immune system might have made me vulnerable. But, then again, it’s in the air and in the ground. A friend, who does a lot of internet research, is convinced I picked it up from the sand in North Carolina. Who knows? 

As for my knee, I had a second round of gel injections in April and May. Because his staff was reduced due to Covid, Dr. Westphal would be doing the injections himself. Knowing how time-consuming it is, I was a little anxious. “What am I going to talk to this guy about?” I asked myself. No worries; turns out we bonded over discussing Colorado. In fact, I looked forward to the appointments – I was the only person in my area of our sparsely inhabited office building and rarely had the opportunity to talk to anyone face-to-face (with a mask on, of course). It was so nice to have a conversation with someone. 

Something occurred to me as I was writing this. Because we must wear masks –
all of the doctors agreed it’s necessary – if I’d happen to pass one of them on the street when normalcy returns, I’ll have no idea who they are! 

I don’t know about you, but I am so ready to see 2020 pass into the history books. The silver lining is that I discovered how fortunate Lancaster is to have the medical community it does. I am also grateful for the health insurance I have.

Here’s to your health!
– Suzanne Starling-Long

Restaurants adapt outdoor dining to cooler weather

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Throughout the summer, local restaurants expanded and emphasized their outdoor dining accommodations. But now that the weather is getting colder, restaurants are tasked yet again with adapting their dining experiences.

Outdoor dining skyrocketed in popularity this year. According to the CDC’s guidelines, COVID-19 can be spread by air transmission and can travel further than 6 feet. Due to the possibility of airborne transmission, many people feel more comfortable dining out in the open air rather than indoors. According to the National Restaurant Association, full-service restaurant operators say 44% of their daily sales now comes from on-premises outdoor dining.

As fall temperatures creep in, many local restaurants are either closing their outdoor seating or finding ways to keep their customers cozy, warm and at ease.

The National Restaurant Association suggests that restaurants hoping to extend their outdoor dining services add space heaters and fire pits, offer blankets for guests to use and take home and serve warm beverages, like hot chocolate or hot cider, when they arrive. Nationwide, some restaurants are even implementing igloos and domes for small parties that circulate fresh air while keeping cold weather out, according to the association.

All of these accommodations will certainly add up for an industry that is already struggling. The National Restaurant Association is pushing for incentives for restaurant owners, such as tax credits, to help them afford these adjustments. According to a survey conducted by the association, 77% of full-service and 65% of limited-service operators say they would take advantage of such incentives.

Photo courtesy of The General Sutter Inn.

Patio heaters are often the first step to help maintain comfortable temperatures in outdoor dining spaces. The General Sutter Inn installed a new heating system on their tented patio. Bulls Head’s patio also remains open thanks to their gas patio heaters.

Rachel’s Café & Creperie’s Walnut Street location added a tent earlier in the year for additional outdoor seating. They will be keeping the tent and adding patio heaters to extend their outdoor dining season.

Annie Bailey’s Irish Public House added awnings to their deck to guard customers from chilly breezes and will be adding in space heaters shortly.

After extensive renovations, The Railroad House Inn reopened on October 2. Their quaint garden patio also has heaters to keep you warm.

Photo courtesy of C’est La Vie.

Market Street, outside of Lancaster Central Market, was shut down earlier in the year to provide outdoor seating for surrounding restaurants, including Old San Juan, The Taproom (Spring House Brewing Company), The Lancaster Dispensing Company and C’est La Vie. The area is now equipped with heaters near every table. C’est La Vie is even providing their guests with fleece blankets.

Although these adjustments may carry the local outdoor dining scene through the fall weather, winter will be another obstacle. While customers may not mind a crisp breeze, they most likely will not want to sit outside in freezing temperatures.

Lancaster’s innovative and resilient restaurant owners will hopefully find a way to adapt as they have throughout the pandemic, and our community will undoubtedly be there every step of the way to support them.

A Guide to Fall Festivities in Lancaster County

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Looking to get out of the house and enjoy the beautiful fall weather? Here is your guide to all things autumn in Lancaster County.

 

Spooky Experiences

 

Jason’s Woods, Lancaster: Get your blood pumping with five terrifying attractions, including haunted hayrides, a zombie apocalypse and a carnival full of crazed clowns. Masks and social distancing are required. In order to follow capacity guidelines, pre-purchasing your ticket is highly recommended, but tickets will be available for cash purchase on site. Jason’s Woods will be open on Friday, Saturday and Sunday nights until October 31.

 

The Spooky Scoot Scooter Tours with Strasburg Scooters: Follow your tour guide into the night in one of their two-person Scoot Coupes. On the tour, you will ride along eerie back roads and hear local folklore about the haunted side of Lancaster County. Tours are available on Friday and Saturday nights from October 2-31.

 

Field of Screams, Mountville: Go on a haunted hayride, explore an asylum or take a walk through desolate woods. No matter which of their four attractions you choose, expect to be spooked. Due to reduced nightly capacity, you must purchase tickets online and choose an arrival time slot. Masks and social distancing are required. Temperature checks will be performed on all staff each night. Field of Screams will be open Friday, Saturday, Sunday and a few Thursday nights up until November 7.

 

Haunted Ghost Tours: Downtown Lancaster and Strasburg are full of history. Take a candlelit walk through town and learn about the seldom-told ghost stories that lurk in Pennsylvania Dutch folklore. Group size will be limited. Tours are offered on Friday, Saturday and Sunday nights up until November 8.

 

Fall Activities

 

Cherry Crest Adventure Farm, Ronks: Get lost in their 5-acre corn maze and enjoy exploring their 50+ other activities. This year, Cherry Crest will be going cashless to make transactions as contactless as possible. Employees will be temperature screened before every shift. Masks are required inside buildings and in areas where you can’t social distance.

 

The Country Barn and The Barnyard Kingdom, Lancaster: Meander through their 5-acre corn maze, meet their many farm animals, go for a wagon ride and pick a pumpkin from their pumpkin patch. Stay into the evening for a campfire and marshmallow roast (available by reservation).

 

Corn Cob Acres, Mountville: Enjoy 50 fall activities, including an inflatable bounce, cow milking station, hayrides and corn cannons. Masks are required in areas where you can’t social distance. Employees will be temperature screened before every shift.

 

Oregon Dairy, Lititz: Every weekend in October, Oregon Dairy will offer free tractor and wagon rides to their pumpkin patch. Pumpkins are priced according to their size, ranging from $3 to $16. Kids can also enjoy other farm activities like a corn maze, jump pads and a corn launcher.

 

Flinchbaugh’s Orchard, Hellam: Flinchbaugh’s Orchard is just a short trip outside of Lancaster County. Pick your own pumpkins, apples and sunflowers. Visit their market for fresh apple cider and apple dumplings. The farm also offers a 5-acre corn maze and straw bale jungle gym.

 

Pick-Your-Own

 

Brecknock Orchard, Mohnton: Due to a late spring frost, their apple crop is limited, but Pick-Your-Own will be open as long as there are apples on the trees. The orchard also has an abundance of more than 40 varieties of pumpkins, gourds and squash ready to be picked.

 

Cherry Hill Orchards, Lancaster: Pick a peck of apples or grab some fresh apple cider and fall décor from their Orchard Outlet. They also have a variety of pumpkins, mums and other fall plants for sale.

 

Kauffman’s Fruit Farm & Market, Bird-in-Hand: The farm hosts Pop Up Pick-Your-Own events for apples. Check their Facebook page for upcoming dates.

 

Events

 

Pennsylvania Renaissance Faire at Mount Hope Estate every weekend through November 1. Admission is by pre-purchased tickets only. No tickets will be sold on site the day of an event. Face masks are required.

 

Railroad Rides at The Star Barn every Saturday of October. Enjoy a 1.2-mile train ride through the center of Stone Gables Estate. The conductor will provide historical and current facts along the way while you enjoy beautiful views of the estate and changing leaves. Tickets must be pre-purchased online.

 

Fall Fest at DoubleTree Resort Lancaster on October 3 from 11 a.m. to 6 p.m. Enjoy fall beers, food and a day full of music. Tickets are required and include two free beer tickets and a souvenir cup. Must be 21 years or older to attend.

 

Fall Event at Hunts Christmas Trees on October 3 from 9 a.m. to 3 p.m. Even though fall just started, Hunts Christmas Trees will allow families to visit the farm and tag their Christmas tree for the holidays. Walk around the fields, sit by the bonfire and enjoy refreshments. Dogs are welcome!

 

Fall Farm Days at The Amish Farm & House on October 3 & 10-12. Celebrate the fall season with various activities on their 15-acre farm. Cuddle with baby goats, brush the donkey and feed the horses. Indulge in delicious apple cider, stuffed pretzels, funnel cakes and more. Admission includes a pumpkin for painting or launching out of their slingshot.

 

Wine & Cupcake Pairings at Grandview Vineyard on October 8, 15 & 22. Get cozy with some wine and 4 mini cupcakes from Sugar Whipped Bakery. Reservations are required.

 

Corn Pickin’ 5K at Oregon Dairy on October 10. The race will start and end at their Corn Maze Barn. Runners will enjoy scenic farmland, the Landis Homes Community campus and finish with a lap through Oregon Dairy’s corn maze. The race will be held rain or shine and starts at 8 a.m.

 

Yummie’s Halloween Boo Bash at Kitchen Kettle Village on October 31 starting at 10 a.m. Tickets are required and include meal vouchers for lunch, a Spooky Bakery Box from the Bake Shop, photo opportunities with Yummie & Friends and a special “treasure map” featuring locations in the Village offering exclusive surprises and treats. Wear your best costume for the chance to win a cash prize.

 

Trunk or Treat Car Show at Ceramic Pro Auto Spa on October 29 from 5:30 to 8:30 p.m. Decorate your vehicle, grab some candy and bring the kids for some Halloween fun. All are welcome.

 

Pumpkin Demolition Day at Barnyard Kingdom on November 7 from 11 a.m. to 5 p.m. Demolish the end of season pumpkins with a sledgehammer or send them flying out of a pumpkin cannon.

 

Fall Foliage

For ideas on where to see Lancaster’s beautiful fall colors, click here.

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