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Coffee Break

At this time of the year, a hot cup of joe can warm the heart and soul in more ways than one.

Have you noticed that many of our day-to-day conversations center around food and drink? That extends across cultures, with coffee being among the most universal of topics. A simple cup of coffee can solve a problem, forge a friendship or provide us with a moment to relax. It’s a universal symbol of hospitality.
What follows are five coffee-brewing methods from across the globe that will help you up your entertaining game … or maybe solve a few of the world’s problems.

Why You Should Care

You can’t beat the convenience of a single-serve coffee maker for busy mornings and a break at the office. However, if you’re willing to put a little thought into your cup of joe, there is a massive trade-off in quality if you explore other methods. Think of it in terms of the time and care you invest in your cooking – by using healthier, higher-quality ingredients, you will ultimately take better care of yourself. As for brewing coffee, learning new methods takes time, but your efforts will certainly be well-rewarded. Plus, all of those single-serving pods won’t end up in a landfill!

The Magic Bean

Coffee beans vary in quality as well as flavor based on where they were grown, how dark or light they were roasted, and, of course, how fresh they are. How coarse or fine coffee beans are ground is another key to a better cup across specific brewing methods. If you have access to a coffee grinder, the method you choose will determine how you grind coffee beans.

Different brewing methods call for different coarseness in grounds, as well as different temperatures. The more precisely you can replicate water temperature, the freshness of the beans and how finely they are ground, the better your flavor will be. Fresh-ground coffee will always produce the best quality, and conical burr grinders yield arguably the most consistently sized grounds. They are more expensive, but they don’t have to be a significant investment. Your local grocery store or coffee roaster might have one that you can borrow, which is a great start.

Water is another element to consider; mineral content and temperature directly affect flavor. Water that’s heated at too high a temperature will burn coffee grounds, so if it reaches a boil, let it cool for a minute or two. If you have an electric kettle with a digital temperature setting, you’ll get more consistent results.

As much as I love coffee, I do try to limit my caffeine intake. It is an accelerant that can have a surprising effect on a multitude of biological systems. Filtered coffee is argued to help drinkers cut down on cholesterol. To get my coffee fix and keep caffeine in check, I prefer New Orleans style café au lait, which is half heated milk, half coffee.

As with cooking, consider brewing recipes as starting points. These are not hard and fast rules to live by. Where purists might recoil, if you prefer adding flavored creamers in a quality pour over coffee, I say go for it. This is about enhancing your experience and helping you share it with others. Simple syrup and condensed milk play well with iced coffee. Maple syrup, honey and agave can also be used. The Restaurant Store has a wide selection of syrups. All that said, a better brew can be dynamically layered, differing vastly from your Monday morning routine.

Your preferences will develop over time, and each method will bring out different characteristics of your favorite roast. Some methods are ideal for individuals, others in larger groups. Some take much more time than others, so you might favor one method before work, while another might be ideal for unexpected company one evening.

Method: French Press

Brewing Vessel: French Press
Time to Serve: 10 minutes
Difficulty: Easy
Grind: Coarse
Serve with: French beignets or donuts and powdered sugar for dipping
Get It Locally: Folklore Coffee & Company

Using a French Press is one of the easiest ways of quickly serving coffee to a group. The profile will be slightly oilier than a pour over coffee since the grounds are fully immersed in hot water. Naturally, the longer you let the coffee steep, the bolder it will be.

The Aero Press is another system for brewing that deserves a mention here. Similar to a French Press, it has a plunger that is pushed down, filtering coffee through greater pressure than a French Press.

Method: Pour Over Coffee

Brewing Vessel: Chemex or V60 Single Serve
with bonded filters and a gooseneck kettle

Time to Serve: 5 to 10 minutes
Difficulty: Intermediate
Coffee Grind: Coarse
Serve with: Breakfast or brunch
Get It Locally: Passenger Coffee, Square One, The Baker’s Table 

Flavor characteristics: Low bitterness, the coffee self-filters in grounds for a less oily delight. You’ll likely notice more flavor depth in already familiar coffees with this brewing method. Start by saturating the grounds so that they “bloom” or expand and pause for a minute, thereby extracting more flavor with each subsequent pour over. Avoid pouring water down the sides to ensure the final product isn’t diluted. Chemex containers, while beautiful, are delicate and require handwashing. Available in a variety of sizes, the “button” on the glass side denotes the carafe is half full, and the bottom of the insulating wood color, which removes for cleaning (they’re expensive, so handle with care), denotes it’s full.

The V60 is a single cup solution that is made from either ceramic or plastic (it’s often dishwasher safe). It’s a simpler option for a quick, single-serving of pour over coffee. The Baker’s Table uses a V60 for all of its brews, and they’re superb.

Purists and connoisseurs will tell you that water and coffee grounds should be measured by weight in grams for a super-consistent pour across the board. The ratio is widely discussed. It can be a helpful guide using a Chemex to get the proportions right. A stainless-steel gooseneck kettle heats quickly and controls water during the pour for a consistent, even coffee extraction. It might seem unnecessary, but the pour-over process and quality results are notably improved.

Cold Brew

Time to Serve: 12-24 hours
Difficulty: Easy
Grind: Medium-coarse
Serve with: Iced lemon pound cake, fruit, chocolate chip cookies
Get It Locally: Starbucks at Belmont or Wegmans for nitrogen

Cold brew coffee on nitrogen served at The Buzz at Wegmans now in Lancaster. Different from iced coffee, cold brew coffee is brewed without heat by steeping grounds for an extended duration. Similar to beer served on nitro, the cold brew is charged with nitrogen for a light body and creamy mouthfeel. The coffee is poured over a layer of blended cold sweet cream, which rises to the top. This process is arguably the pinnacle of cold brew coffee.

Of the methods discussed here, cold brew coffee is the easiest, yet it requires the most amount of passive time. In preparing a cold brew, coffee grounds are never heated. Time is the main ingredient, as coffee grounds are steeped in cold water, removing all bitterness from the coffee for an unbelievably smooth drink.

This is different than iced coffee, which is usually brewed hot then added to ice. Here, cold water is added to the grounds and left to sit in the fridge for ideally 20 to 24 hours. A French Press can be used, although there are specialty devices available.
If you want to make large batches of cold brew coffee, I’ve used gallon jugs of water (three-quarters full) and funneled grounds in to fill the jug. Give it a shake to mix in the grounds and let sit in the fridge for use the next day. Fit a filter in a kitchen funnel, pour the coffee into another jug or growler, and you’re all set.

Starbucks has an amazing sweet cream cold brew coffee. Essentially, they blend salt, heavy whipping cream and sweetened syrups, the icing on the cake so to speak. For an even silkier experience, some shops serve cold brew coffee on nitrogen gas, just as a brewery might serve a stout. All I can say is brace yourself for the smoothest cold coffee experience of your life!

Be forewarned: Cold brew coffee has a high concentration of caffeine, so you might end up with the jitters after a (second) cup.

Vietnamese Iced Coffee

Brewing Vessel: Phin (metal filter)
Time to Serve: 5 to 10 minutes
Difficulty: Easy
Grind: Coarse to medium coarse
Serve with: Macarons
Get It Locally: Rice and Noodles, Sprout, Saigon Café

Brewing Vietnamese iced coffee can be super confusing if you’ve never done it before, but once you’ve experimented, it’s easy. The process has a beautiful element of showmanship that entails setting out a phin and a glass for each guest and letting them watch fresh coffee drip into a glass, perfectly layered over condensed milk. The trick is to stir the condensed milk in with the coffee once it’s brewed and then add or pour it over ice in a second glass.

There are no paper filters here, only a metal filter that is hand-tightened after adding grounds. The tighter you crank down on the plunger, the slower the process and stronger the brew. Too loose and the grounds will extract poorly for a weaker coffee. Later, as the ice melts in your mug, it gently dilutes the concentrated, sweetened coffee for a seemingly bottomless drink.

Similar to making simple syrup for iced coffee by slowly dissolving sugar and water in a saucepan, you can make your own condensed milk by combining roughly two cups of whole milk and 2/3 cup of sugar on medium heat for about 30-40 minutes (left undisturbed). When chilled, it will take on the consistency of syrup. Pour into a glass container and use within a week.

Espresso

Brewing Vessel: Moka Pot Espresso Maker
Time to Serve: 5 minutes
Difficulty: Advanced
Coffee Grind: Fine
Serve with: Fruit tart, cheese, vanilla ice cream or gelato (affogato)
Get It Locally: Mean Cup, Square One, Passenger Coffee, LUCA (affogato)

Of every method discussed, I have struggled the most with a Moka pot in getting a consistent extraction, probably due to the fact that we have an electric range. Heat is applied directly to the Moka pot, which means that consistent temperatures are achieved more easily on a gas range as opposed to a fluctuating electric stovetop. A larger Moka pot is great for entertaining guests, as a little espresso goes a long way.

I learned how to use a Moka pot from Chef Nino Elia, a local chef who is also an instructor at Zest! in Lititz. When it comes time to serve the espresso, he starts with the front-run of the coffee and mixes a small amount of
that with sugar. That gets whipped into a cream (similar to icing), dolloped on top as a finishing touch.

Find a Local Brew

If you want to taste-test coffee, Lancaster is lush with outstanding coffee shops. The Baker’s Table, Mean Cup, Square One, Passenger Coffee, among many others, serve pour over and cold brew coffees.

My Top 10 Halloween Movie Picks

My first “scary movie” experience that traumatized me for years was Stephen King’s IT in 1990, which means I would’ve been 7-years-old at that time. I hated clowns for years because of that nightmare called Pennywise.

Colorful clown dolls, I’d hide them at the bottom of my toy chest. Trips to the circus and carnivals, I’d avoid contact with them at any cost. If it was clown-related, count me out.

Thankfully, I’ve overcome my fear of clowns. I even made it through Field of Screams Haunted Hayride without having one nightmare.

I have yet to see the 2017 remake, but maybe I’ll be able to fit it into my schedule somewhere between now and Halloween. I just hope it doesn’t awaken that childhood fear.

What follows is a Top 10 list of my favorite Halloween movies, from the scariest to PG-rated favorites.

  1. IT
  2. Saw
  3. Halloween (1978)
  4. Scream
  5. The Texas Chainsaw Massacre (2003)
  6. The Ring
  7. The Shining
  8. Carrie (1976)
  9. Hocus Pocus
  10. The Nightmare Before Christmas

Cherry Crest Adventure Farm

It’s the perfect time of the year to take a joyride through the countryside, where you’re bound to discover hay wagons sitting along roadsides filled with beautifully shaped pumpkins and brightly colored gourds for sale. However, if you truly want to enjoy the season, I’d like to recommend a trip to Cherry Crest Adventure Farm, where the Coleman family specializes in growing a-maze-ing fun!  

It was back in 1993 that Don Frantz, owner of the American Maze Company, and maze mastermind Adrian Fisher collaborated to turn fields of maize into giant mazes. At that time, Jack and Donna Coleman and their children were working their dairy farm in Paradise Township. When Jack saw an article about a corn maze in Annville, he and Donna decided to dedicate some acreage on their farm to this growing “agri-tainment” concept.

Working with the American Maze Company, the Colemans opened their first A-maze-ing Maize Maze on August 1, 1996. During that first season, more than 27,000 people visited the farm. The Colemans instantly knew they had something special, and the fun kept growing.

I remember my first visit to Cherry Crest back in 1998 when there was only a handful of activities and stands to complement the maze. Since then, this destination has expanded to include more than 50 different activities spread across 15 acres of the family farm. Now, in addition to the maze, you’ll find an entire spread of activities, food and performances. The newest attraction is a village called Sproutsville.

One of my favorite activities is the Giant Slinger, which consists of a row of giant slingshots used to shoot tennis balls at targets on the hillside. And, don’t miss the Round Bale Racers, which entail giant tubes you climb into and race down the track.

While I could easily enjoy a trip to Cherry Crest by myself, there’s even more to do for younger visitors, including the Hay Chute Slides, Straw Bale Racer, Straw Bale Tunnels, Barnyard Jump, Lil Cabin Builders, Discovery Barn and so much more. When I ask my kids what they are most excited to see, of course, it’s always the Baby Chick Hatchery.

October is prime time to visit. If you plan to go in the evening, you can rent a campfire site. Also, be sure to bring a flashlight to make your way through the maze – this year’s theme is Board Game Madness – in the dark on Friday and Saturday evenings. Also, be sure to mark your calendars for this year’s fireworks displays on October 6 and November 3.

The season closes out with the Pumpkin Madness festival on November 3. Bring your leftover Halloween pumpkins or grab a few from the farm and discover just how many ways there are to smash a pumpkin.

Cherry Crest Adventure Farm is located at 150 Cherry Crest Road in Ronks. For more information on hours, admissions and the available events and activities, visit cherrycrestfarm.com. Want to arrive in style? Be sure to check the train schedule at strasburgrailroad.com.

25 YEARS OF GREAT FOOD & ATMOSPHERE

Just because summer is over doesn’t mean the party has to move indoors. At Tobias S. Frogg, the patio stays packed well into the waning days of autumn. The restaurant’s celebrated Halloween party has become the highlight of the fall season.

Tobias S. Frogg’s 9th annual Halloween party is slated for Saturday, October 27, rain or shine. “It’s a blast – it’s the best party of the year; the deck is packed with people,” says co-owner Jeff Conklin.

The area is festively decorated with pumpkins, ghouls, goblins and even a “cemetery.” The firepits provide an eerie glow, and the waterfall adds to the festive atmosphere. Party-goers are encouraged to come in costume, and they do. “The costumes are pretty amazing – some are really elaborate and look like they could be in a movie; others are really creative. Halloween used to be an event for the kids, now it’s become an adult event, too,” Jeff notes.

The DJ, who is on-hand to provide music, also serves as the emcee for the costume parade. The costume contest features several categories and is judged by Jeff and two “regular” customers. Prizes this year will include tickets to an Eagles game and a Justin Timberlake concert, as well as season passes to Hersheypark.

“We wanted to do something special and came up with the idea of a Halloween party,” Jeff recalls. “The first year it was held on Halloween, and that’s the year we had the Halloween snowstorm. It wasn’t just flurries, it was several inches of snow. I thought the event would be a bust, but amazingly we had about 50 people show up, and most were in costume. The party has grown every year since then.”

This year’s Halloween party will have a special follow-up: the restaurant’s 25th anniversary celebration. November 1 is the official anniversary date, and the menu will feature a number of specials throughout the week. “We’ve proudly served Lancaster County for 25 years. It’s an exciting milestone,” Jeff says.

Frogg’s will keep the celebration going through December with its own take on the holidays: 24 Days of Christmas will feature dining specials on each of the days leading up to Christmas. “We’re supersizing the 12 Days of Christmas,” Jeff explains.

Jeff and co-owner Beth Conklin opened the restaurant in 1993 with restaurant financiers and entrepreneurs Dennis and Sandy Herr. The name Tobias S. Frogg was chosen not only because it’s a bit unusual, but it also has significance to the Herrs – one of Dennis’ forefathers was named Tobias, and Frogg is Sandy’s nickname. Both Jeff and Beth have a restaurant background – Jeff as a bartender and restaurant and hotel manager, and Beth as an accountant and waitress. Jeff explains they bought out the Herrs several years ago, and although Beth remains his partner, she’s not as involved with the day-to-day operations as she had been.

In search of the unique factor, the restaurant’s owners set their sights on the great outdoors. “Tobias S. Frogg had been doing well, but we needed something to make us different; that’s when we built the outdoor patio,” Jeff explains. Over the years, it’s been remodeled and expanded. Today, the outdoor patio and bar seats 65 and features five large-screen TVs and both a mister to help keep guests cool in the summer and heaters for warmth on the cooler days/nights of early spring and late fall. (The outdoor-dining area opens in April and, weather permitting, remains open through Thanksgiving. Last year’s mild weather enabled guests to enjoy outdoor dining through the first week of December.)

Adjoining the bar are several multi-level outdoor-dining areas. A firepit with a casual-seating area features a beach mural backdrop and plantings. “You really do feel like you’re sitting at the beach, but without the drive,” Jeff says.

A wooden footbridge leads to the palapa area. Jeff designed this area to have a tropical feel that encompasses the palapas, tikis, a waterfall and a firepit. There’s also a lower-level dining area that features large sun shades rather than individual table umbrellas. “Even if you’re seated at the lower-level patio, there’s a great view. Wherever you’re seated on the patio, you have the feeling that you’re escaping from your everyday life – we call it ‘changes in latitude’,” he stresses, adding that the area and the buoy by the entrance from the parking lot have become favorite photo/selfie spots for guests.

The indoor bar area boasts a bar that wraps around an existing fireplace, booths, high-top tables and 12 TVs. (Large patio doors can be rolled back to make it an indoor/outdoor room.) “The bar was designed to make everyone feel comfortable; it’s a place where ladies can come by themselves or in a group and feel welcome,” he says.

Tobias S. Frogg’s indoor-dining area, which seats 135, boasts three dining rooms and an enclosed front porch, all of which were recently renovated and now feature what he describes as a “beachy feel” to complement the outdoor areas.

The menu, of course, is another key to the restaurant’s longevity. After a major revamp a year or two ago, Jeff describes menu items as “fresher and lighter; and physically, the menu is more visual.” Popular items include wings (the variety of flavors include this year’s flavor winner – Maggi May’s Angry Fireball), Frogg’s ultimate (shrimp) tacos, aloha tuna salad and coconut shrimp salad. There’s also a variety of burgers as well as entrées (chicken, beef and seafood dishes) and small plates such as lobster mac & cheese. There is also a tapas menu. A children’s menu includes chicken fingers and grilled cheese. Menu items are augmented by specials, and during the NFL season, there’s a 50-cent wing special.

Drinks include seasonal craft brews, wine, cocktails (including martinis), ice cream drinks (including a mudslide), and specialty drinks such as Tammy’s Coconut Bay Breeze.
Jeff also points to the restaurant’s long-time staff as being one of the restaurant’s most-valued assets. “Our staff makes every effort to ensure that guests have a great experience. We have a number of ‘regulars,’ and they’re greeted by name, but even if you’re a first-time guest, you feel welcome,” he stresses.

Tobias S. Frogg is located at 1766 Columbia Ave., Lancaster. Hours are Sunday-Thursday, 11 a.m.- midnight (kitchen closes at 11 p.m.), and Friday and Saturday, 11 a.m.- 2 a.m. (kitchen closes at midnight). Reservations are not accepted. For more information, call 717-394-8366 or visit tsfrogg.com and Facebook.

A Day Spent in Italy

For a brief moment, I felt as though I was lost in another time and place. Conversations held exclusively in Italian filled the room. Music streaming from Italy played on an iPhone. Hot espresso steeped out of the maker, warming a cold January morning. Taking a step through the Paoloni family residence, I might as well have been on another continent.

Close friends of mine had joined Mirella and Pietro Paoloni in their home on a number of occasions over the years to help them make their delicious sausages and cured meats. This year I was invited to join their tradition, which dates to 1974, the year they built their home after immigrating to the United States from Italy five years prior. Every winter since, their family has butchered as few as one and as many as four hogs to provide food throughout the year. Their children and grandchildren often return to participate, carrying the tradition forward. The process itself is beautiful and like nothing I’ve ever experienced.

A Winter Tradition

The air was crisp, a natural refrigerator perfect for keeping the 320-pound hog chilling in the garage. Pietro was well underway by the time I arrived at 7:30 a.m.

Mirella and Pietro are masters of their craft. To my eye, there was an enormous respect in how everyone involved handled the hog, as though it were still alive. Pietro’s knife worked swiftly and intentionally, with delicate precision and care. His job was to butcher and prepare the meat for use in the kitchen and maximize what was available. As he worked in the cold, familiar and unfamiliar cuts of meat started to appear.

Making Sausage

Once in the kitchen, Mirella’s expertise was at the helm, guiding them all. She knew how to make the best use of each cut and was processing the recipes in her head. Mirella mentioned she wanted to try a new recipe from northern Italy using fat and vegetables to make sausage, something she had never tried in more than four decades of making sausage here in the United States. She’s still learning and is game for trying something new (or, in fact, quite old).

For measuring ingredients to mix with the sausage, weight is used instead of volume to ensure better accuracy. To calculate those numbers, the quantity of pork must first be weighed, so a bathroom scale is used (minus the weight of the person holding the container). From there, sausage is ground into a finer consistency and fed into natural casings to make sausage.

Mirella expertly whipped up perfectly consistent sausages in a completely fluid motion. The casings are smoothed before links are formed by twisting the ends (they can also be tied). If a casing is torn, repairs are made with a casing patch. Mirella explains, “In the old way, a pig was fed oatmeal for the last week, then later the casings were cleaned, washed with salt water and turned inside out.” She cautions that “it takes a strong stomach to do this. Today I bought casings and washed them in white or rosé wine with water, then cut them in sections.”

Once made, the sausage will hang for two weeks – depending on the weather – before being cooked or vacuum-packed and frozen.

Actually, this was day two of the work, and it’s reserved for packaging sausage. The previous day was spent picking up the hog and letting it hang in the frigid garage to lower the temperature. Ribs are frozen on the third day, and on the last day, pork loin is washed, dried, seasoned with pepper, and sewn into mesh netting to hang. The salami takes two or three weeks to dry before being vacuum packaged.

Salt & Dry-Cured Meats

In making prosciutto and capicola, there are a number of methods for curing meats, typically either with chemicals, smoke or open air. When curing with salt, an ample amount of salt coats the ham to remove water by osmosis. This prevents microbial growth in a dehydrating environment, thereby both drying and preserving food. As the group works, collectively I’m told the word “salary” is derived from the word salt, or “salario,” as salt was once such a valuable commodity that it was used as currency. Without refrigeration, it becomes clear how necessary salt would be to survival, preserving food year-round.

The prosciutto may cure for a year or more, and what’s left is a flavorful delicacy that’s dried but tender. Often, a white or gray mold will develop on the outside of the curing ham, which is actually desirable, acting as a protective barrier from harmful bacteria of a darker color.

Head Cheese

As I said before, nothing goes to waste, and head cheese is the perfect example of that. It’s quite similar to the Lancaster County tradition that is known as scrapple, though you can guess the main ingredient (it’s not cheese). Now, before I lose you, hear me out. It’s important to bear in mind there was a time when out of necessity you wouldn’t waste anything in order to provide for your family. Secondly, if you enjoy the taste and flavor of sausage, this is just as delicious and well-seasoned.

“This is head cheese, but nothing close tastes like this with the same name,” Mirella explains. “Every year, through trial and error, I learn the flavors I like better.” Two hogsheads were cleaned and boiled outside of the kitchen in a massive stock pot until the bone was completely clean. The meat was then scooped out of the stockpot, chopped and then mixed with pistachio nuts and an assortment of spices. Again, measured by weight, coriander, pistachio, black peppercorn, red pepper, orange and lemon zest, salt and, last but not least, brandy, are added. Mirella’s recipe calls for 18 grams of salt and is measured per kilo, which is not a hard-and-fast rule outside of her kitchen. “Continental Italians typically use more salt – like 29 grams of salt per kilo. Every part of Italy does something different.”

Pietro and I cherry-picked pieces of hot, tender meat from the spread as Mirella worked. Call me adventurous – I love a crispy slice of scrapple – but this had remarkably better flavor. After we were chased away, the head cheese was added to the casing where it will congeal and be sliced for serving, having a shorter storage life than the rest of the sausage prepared.

Considering the Source

The Paolonis are highly selective about where they source each hog, a topic we discussed at length from how it was treated throughout its life and how it was handled at every step along the way. Not only is it an ethical concern, but it’s also a critical factor as to whether meat can be cured (especially when making prosciutto). It brings into question how we source our food, regardless of what it is. It’s prompted me to take a second look at excess and waste, proportions on the plate, and the amounts I consume.

Recently, I came across a 20-year-old interview with my grandpa that I had written for a middle school assignment. It focused in part on his life during the Great Depression. He mentioned that his own granddaddy would butcher a hog and give meat to everyone in the family to help them along. I mentioned it to my grandmother, and she shared a similar experience. Each of her and my grandfather’s families butchered a hog every winter as a critical component to enduring the Great Depression.

Availability and technology have certainly changed how society buys and sources food. We’re less self-reliant as technology and transportation have become globalized. Finding a wide variety of fresh foods from around the world is commonplace. A vegetarian lifestyle is easier to maintain with more food options not only at the grocery store but also in restaurants.

Food transports us across places and time without having to go anywhere. Every culture has something beautiful to share. It was an honor to witness the Paolonis’ traditions come to life. I learned a great deal and have a deeper appreciation and connection to food thanks to them.
In a sense, I spent a day in Italy, food as my passport, no flight required. We can learn a lot from one another – right in our own backyard – if we take a minute to slow down, listen and enjoy something that’s foreign to our taste buds.

Homemade Limoncello & Orangecello

If you’re looking for a cool treat, limoncello and orangecello are two delicious drinks well worth the prep. Mirella and Pietro naturally make their own, and it does not disappoint. Of the two, limoncello is a bit more common. For those interested in making it, grain alcohol or vodka is infused with lemon zest. It’s then added to simple syrup, which is a mix of 50% sugar and 50% water, stirred in a saucepan until dissolved. You’ll need a microplane for zesting. (Note: avoid zesting the bitter white pith of a peel for better flavor.) For orangecello, simply replace lemons with navel oranges. If you’re feeling creative, an infused vanilla vodka could also be substituted for added depth. In my experience, limoncello serves best from the freezer.

Think Spring … With Bulbs

It is time to pull out the catalogs that arrived a few weeks ago and place your order for bulbs that can be planted now for spring flowering.

I can hear the arguments now: Ordering bulbs would be a waste of money because the squirrels will just dig them up and greedily eat them, or the deer will nibble on the flowers. I promise, all of the following bulbs are critter-proof and will provide late-winter and early-spring color in your borders.

Crocus tommasinianus is commonly called snow crocus because it is one of the earliest of the crocuses to bloom. “Tommies” will bloom before the Dutch hybrid crocuses that squirrels love. This bulb is not only guaranteed squirrel-resistant, but it offers many delights. The flower color varies from pale to deep lilac with a white center. And, don’t fail to notice the stem, which is silver. Magic. The flowers close at night and open up in the morning (and usually remain closed on overcast days). Tommies naturalize by self-seeding and in time will form spectacular large drifts. ‘Lilac Beauty’ is a nice selection. ‘Albus’ is a white form. Another benefit is they will grow under a black walnut tree. Like most bulbs, they prefer sandy or gritty soils and will not do well in heavy clay soils. Do not cut back or mow the foliage, as it allows the bulbs to rejuvenate. The foliage will go dormant by late spring.

Chionodoxa, also known as Glory of the Snow, displays sprays of star-like lilac-blue to light-violet flowers with a white center March into April. It likes sun or light shade. It naturalizes easily by bulb offsets and self-seeding. In a woodland or rock garden area, it creates a lavender-blue carpet every spring. Delicate-looking but tough, it will also grow under a black walnut tree. Glory of the Snow mixes well with daffodils and snowdrops. The foliage disappears by late spring.

Narcissus (Group), better known as daffodils, hardly need any discussion – they are a spring favorite of everyone. Varieties are available that will flower throughout the spring. The white or yellow flowers feature six-petaled trumpet cups of yellow, white, orange, red-orange, apricot or even bi-colors. The flowers can be single or in clusters depending upon species or hybrid type. Some selections are fragrant. Passionate growers of narcissus will soon discover that they have been classified into 13 divisions.

Bulbs I planted decades ago are still coming back every spring. When bloom quality and quantity decline, I will dig up clumps and divide them just after the foliage dies back. They do best in well-drained sandy soil and will rot in poorly-drained soils. Daffodils will grow under black walnut trees.

After the flowers have bloomed in the spring, the flower stems should be removed to prevent seed formation, but the foliage should not be cut back until it yellows. Taller types are great in borders and open woodland areas or massed under trees. The miniature ones are excellent for rock gardens. Plant them by the bushel! Some varieties can be forced for indoor bloom in winter. The genus name honors a beautiful youth who became so infatuated with his reflection in a pond that the gods turned him into a flower.

Galanthus nivalis, also known as snowdrops, seemingly emerge overnight, poking up through snow cover. The earliest-blooming spring bulbs, snowdrops display clusters of pendant-shaped white flowers in full sun to part shade. They grow particularly well under deciduous trees where there is full sun early but changes to shade as leaves emerge. When conditions are to their liking, snowdrops will naturalize by self-seeding and bulb offsets to form large colonies. Allow the foliage to yellow after bloom; it will disappear by late spring. Snowdrops tolerate clay soil and will grow under a black walnut tree. Some gardeners report minor skin irritation from the bulbs; it is best to wear gloves when planting.

Iris sibirica (Siberian Iris group) I love this type of iris because it is an adaptable plant that tolerates a wide range of soils, including boggy ones, and will grow in full sun to part shade. I especially like it because it is not susceptible to borers and soft rot that afflicts tall-bearded German irises.

Siberian iris forms a clump of arching, narrow, linear, blue-green leaves and grows to 2-feet tall with the flowering stems rising above in May/June. The flower colors include blue, lavender, purple and white. They are beautiful in massed plantings but even a few plants can enliven almost any setting. The long-stemmed flowers make a nice addition to cut-flower arrangements (although they typically last only two days). The foliage remains attractive throughout the growing season, again, unlike the German irises. A choice deep purple selection is ‘Caesar’s Brother’. Remove flowering stems right after bloom or dry them for autumn dried arrangements.

Leucojum aestivum ‘Gravetye Giant’ Summer snowflake is the common name, but it’s a misnomer since blooms appear in late April and not in summer. Dark, grassy, green leaves grow to 12-inches high and form an upright clump of foliage. White, nodding, bell-shaped flowers are pendant and dainty off tall, 18-inch stems. This is a bulb that will tolerate wet feet. Plant in your less well-drained spring site. It tolerates clay soil and will grow under black walnut trees. Leucojum will naturalize via bulb offsets and is spectacular in large drifts.

Eranthis hyemalis or winter aconite is a frilly, green collar of leaves topped with lemon-yellow flowers that emerges through the last snow melt in late winter (even before the crocuses). Winter aconite likes rich soil with plenty of moisture in partial shade. It reseeds and naturalizes over time when conditions are met. It will grow under a black walnut tree. Aconite goes completely dormant by late spring. Plant it where the flowers can be appreciated in late winter – perhaps outside a kitchen window or along the path to a garage.

Danielle’s Journey

“Danielle Taylor is the mother of two small children and the wife of Brian Taylor.

Three summers ago, the doctors found a large tumor on her brain, which they removed.

Eighteen months later, they found a tumor on her baby’s kidney that they removed. Then, six months later, the doctors found (through a routine check) a spot on his lung, which required many months of radiation and chemo. She spent many long days and nights, too, at CHOP in Philadelphia. I feel Danielle so deserves a little pampering for herself.”

So wrote Dee Bosley in nominating her daughter for the makeover that would entail a range of services from Luxe Salon & Spa; aesthetic dental services from Dr. John A. Weierbach, III; and a spin as a model with fashions provided by Clemintines in Lititz.

The photo of Danielle and her two children – taken at Children’s Hospital of Philadelphia (CHOP) – “spoke” to us. Danielle was our girl!

“I can’t believe I’m 40!” she says of her June birthday. Danielle, who grew up in Bowmansville, is a graduate of Garden Spot High School, where she played soccer and was involved in the Garden Spot Performing Arts program, which was founded and directed by the legendary Stan Deen.

Danielle, a self-confessed animal lover, also worked for dog breeder/handler Peter Green, who won his share of Best of Show honors (including Westminster) before becoming an American Kennel Club (AKC) judge in 2006. “My grandfather knew Peter, plus I was willing to clean kennels, so they hired me,” she says of her high school job.

Working with animals helped to determine Danielle’s future. After graduating, she enrolled at Delaware Valley College (now University), where she majored in animal science. “I really didn’t know exactly what I wanted to do,” she says of facing that life-altering decision at the age of 17. “I knew I didn’t want to be a veterinarian, a vet tech or a groomer.” An interest in massage therapy prompted her to enroll at the Massage Arts Center of Philadelphia. “I’ve always had an incredible sense of touch,” she says.

It occurred to Danielle that she could combine her two interests and create her own career path. How was the question. “It was the mid-90s, and the Internet was relatively new,” she explains. “The only search engine was AOL.” She entered animal massage and “a website for a place in California came up. That’s all I could find, but I knew that’s what I wanted to do.”
Danielle completed her studies and launched her business, A Balanced Being Massage (abalancedbeingmassage.com).

Danielle and her mother, Dee Bosley. It was Dee who nominated Danielle for the makeover. “This is one of the nicest things to happen to our family in a long time,” Dee shared.

Massage, she points out, is a natural way to bring calmness to animals. It does make sense. Dogs love nothing more than to be petted. Some take pleasure in being brushed and bathed. Horses love to be stroked. “Just like people, animals get stressed,” she says. “Being around show dogs made me realize that.” But, according to Danielle, dogs don’t have to compete at shows like Westminster to exhibit stress. “They don’t like being alone all day,” she says of one trigger. And, if there is tension on the homefront, a dog will react to it. Canine clients have included puppies with behavioral issues, dogs with anxiety, post-op patients and seniors. Her own dog, a golden retriever, as well as her cat love it when she massages them. She’s learned a lot from her clients, noting that horses have taught her patience and dogs have encouraged her to be more intuitive.

Danielle also has human clients; many of them schedule double sessions – a massage for themselves and one for their furry friend. “I know it all sounds New Age,” she says. “I like to think of New Age as moving forward and embracing a new way of thinking.”

Having people readily accept her services prompted Danielle to put down roots in Doylestown, Bucks County. “I love Lancaster and would never wish to have been raised anywhere else, but I decided to stay in Doylestown for business purposes. But, be assured, you can take the girl out of Lancaster County, but you can’t take Lancaster County out of the girl!” she says. “My roots run deep here,” she notes, referring to family members whose last names are Brubaker and Eckenroth. “I’m proud to be a daughter of Lancaster. I credit my interest in holistic practices and my dislike of waste to my Mennonite roots.”

Remaining in Doylestown was fated in another way. One night she was out with friends when one of them introduced her to Brian Taylor. They’ve been married for seven years. Brian and his father operate a woodworking company; he specializes in custom veneers. Six years ago, they welcomed their first born, daughter Winter. Their son, Bishop, arrived three-and-a-half years later.

Four years ago, it seemed as if a black cloud planted itself over the Taylors’ lives. In January 2014, her beloved father, Earl Brubaker, unexpectedly passed away. A year later, in the spring of 2015, Danielle began dealing with an unrelenting headache. Late on the Sunday of Memorial Day weekend, Danielle told Brian she could no longer deal with the headaches. He encouraged her to go to the emergency room, where a CT revealed a huge tumor. She was immediately transferred to Jefferson University Hospital. That Wednesday she underwent a full-craniotomy. “I was in surgery for over six hours,” she notes. Thankfully, the tumor was benign. “I never lost any of my cognitive functions,” she adds.

Then, Danielle fell and broke her leg, which required surgery.

Danielle at her consult at Luxe in early July.

Six months later, she was bathing Bishop. He exited the bathtub and ran down the hallway to his room. Danielle noticed a bump protruding from the side of his abdominal area. The diagnosis was Wilms tumor, a relatively rare pediatric kidney cancer (approximately 500 cases are diagnosed each year, with patients typically being 3 to 4 years old). Bishop underwent surgery to remove his left kidney; however, six months later, the cancer metastasized into one of his lungs, forcing the 2-year-old to endure rounds of radiation and chemo. “CHOP was, and remains, a big part of our lives, as Bishop must get multiple scans yearly,” Danielle explains.

Bishop’s port was removed in February (2018), and in April, the family embarked on a Make-A-Wish trip to Florida, where they vacationed at the Give Kids the World Village in Kissimmee, where families with sick children can enjoy a week of sunshine and togetherness. “It was a wonderful experience,” Danielle says. “I want to volunteer there.”

It seems the sun has chased that black cloud away. Bishop is now cancer-free. Last month he started pre-school, while his sister became a first grader. Danielle is excited by the prospect of devoting more time to her business. “For the first time in seven years, I’m not a 24/7 mom,” she says. “I’m going to work on expanding my business.”

Still, the question arises: How does one get through what she faced? She names family, friends, neighbors and an “inner strength I didn’t know I have” as being her coping mechanisms. And, a smoothie that a nutritionist-friend prescribed. “I couldn’t eat,” Danielle remembers. “She told me to put every healthy thing I could find into making a smoothie, and that’s what I did every day.” Lastly, she is “continually thankful to God.”

Creating a New Look … Luxe Salon & Spa

Danielle was excited to have been chosen for the makeover. However, like a lot of women, the thought of cutting her hair initially caused a moment of panic. Then, she turned to Instagram and the page of a yoga instructor she follows and was inspired to forge ahead.

Upon hearing Danielle’s story and seeing the photo of her and her children, the staff of Luxe was on-board to give Danielle a new look and provide her with some relaxing and pampering services. “You know, I don’t think I had my hair cut at all during the year Bishop was being treated,” she says.

During an introductory telephone conversation with Nate Fox, Luxe’s artistic director, she expressed some concern about undergoing a “makeover,” telling him, “I like the way I look.” He fully understood her trepidation. “Hair is our security blanket,” he says. “Plus, change can be scary.” He assured her that she would be part of the team and would lead the way in making decisions about her hair. “I told her, ‘Let’s work together to make you look even better.’”

Actually, he was relieved that she didn’t want to lose herself in the process. “I find it to be a red flag when someone comes in and says, ‘Do whatever you want,’” Nate explains. “As stylists, we want our clients to leave happy, and a successful outcome is dependent upon feedback from a client – from beginning to end.”

Danielle arrived at Luxe in early July for an initial consultation and a relaxing facial. She was nervous and used the appointment to get to know two team members, stylist Kelsie Small and skin expert Corey Clark.

Luxe is celebrating a milestone year in 2018. Ten years ago, Ana Kitova realized her dream of opening a salon that would bring a very modern approach to hair care to Lancaster. It also offered clients the services of a day spa. Nate, who had been working on the West Coast, joined the salon a few years later. Lindsay Kress is the salon’s third partner.

Luxe’s meteoric success prompted growth. Eight years ago, the business doubled in size with the addition of 2,300 square feet of space that is dedicated to a day/med-spa that has its own reception area, six treatment rooms, an enclosed area dedicated to nail care, a lounge and a locker room. “It’s huge for us,” Nate says of the busy spa that has become a destination for those seeking the fountain of youth or just an hour of relaxing. In addition, it’s become a favorite party space for bachelorette and birthday parties and corporate events.

Three years ago, Luxe took over and completely remodeled space that had been vacated by a salon in Brighton Village. “That’s where most of our med-spa services are located,” Nate notes. It had always been Ana’s goal to open a med-spa. Overseeing the med-spa are Dr. Maxwell Adams, who serves as facial aesthetics director, and Adrienne Hughes, who is the clinical director and medical esthetician. “Lititz is a perfect location for us,” Nate says. “There wasn’t a lot of crossover of clients, and there’s nothing like Luxe in that area.” Together, the two locations employ 90. “We’re very hands-on owners,” Nate points out.

As Luxe’s artistic director, Nate is responsible for selecting products and services for the salon and spa, as well as arranging educational seminars for the staff. He’s excited about Luxe’s most recent addition – Oribe Hair Care products. “It’s a very high-end, hair-care line that was launched by stylist Oribe Canales,” Nate explains. If you’re a fan of Jennifer Lopez, you’ve seen his work. But, before JLo, Oribe had already made a name for himself as the “hair maestro” (per The New York Times in 1992), styling hair for the super models who walked the runways for the world’s best-known designers and appeared on the covers of fashion magazines. Ten years ago, he launched his line of hair-care products that is carried in top salons and high-end department stores. “We’re excited to be carrying the line,” Nate says.

Staying ahead of the trends is vital to a salon such as Luxe, which is why education is so important to the staff. “Our clients know what products are out there and what the latest trends are,” he says, giving credit to social media, YouTube and the Internet for sharing such information in lightning-fast speed. “You can live in the middle of nowhere and be up on the latest trends at the touch of a button.” FYI: hair sewing is the next up-and-coming trend.

Speaking of staying ahead of trends, Nate points to Luxe’s makeup-artist extraordinaire, Lionel Adriano, who has been on staff for nearly six years. After working in California for a number of years, the M.A.C.-certified artist traveled to Lancaster to visit his grandfather and never left. In addition to working with clients to devise looks for everything from job interviews to special occasions, Lionel oversees the design of Luxe’s ads, website and social media. “In addition to being a visual artist, he’s a tech wizard,” Nate says, which allows him to work on a full-time basis at Luxe. “Working as a full-time makeup artist in this market can be challenging.” Lionel is also a critical part of Luxe’s successful wedding services that can be provided in the salon or on-site.

For Danielle’s photo shoot, Lionel created a very natural look for her casual outfits and upped the ante for the dressier ones. When she first spied herself in the mirror, Danielle was speechless.

Danielle’s next appointment was scheduled for August 24. Prior to arriving, she shared a photo of a yoga instructor she follows on Instagram with Nate. She loved the cut and color of the yoga instructor’s hair. That’s where Kelsie took over, working two colors into Danielle’s hair to add depth and achieve more of a color balance. Then, Danielle held her breath as Kelsie began to cut her hair into what Nate calls a “graduated bob.” When Kelsie finished styling her hair with a few quick twists of a curling iron, Danielle was ecstatic. Her hair was gorgeous – it had bounce and instantly looked healthier.

Danielle’s bob represents the classic “trend” that seems to never go out of style – it simply undergoes subtle changes from year to year. “I am seeing a trend where cuts are shorter,” Nate adds. He also predicts that “super-straight, editorial-look” styles will be making a comeback. “The pendulum swings back and forth,” he says. As far as color is concerned, the avant-garde colors of 2017 are giving way to more natural hues that are achieved with techniques such as hair painting.

Nate and the staff at Luxe have taken notice of a trend that is sweeping the country that centers on embracing who you are and not fighting mother nature. Women of all ages are accepting their curly, stick-straight or even gray hair. “Women are working with the natural texture of their hair and not against it,” Nate says. “They are learning which products to use to achieve that air-dried look that is so popular right now.”

In the end, Danielle put her trust in the Luxe team. “From the beginning, I assured her that it wasn’t our goal to change who she is. We wanted to simply take her natural beauty and enhance it.” She was thrilled with the results. It seemed as if her whole being underwent a metamorphosis. She glowed. She smiled more. She even seemed to grow a few inches taller. “Something as simple as a haircut can do that,” Nate says. “It can make a difference in how you feel about yourself. It can instill confidence – inside and out.”

Left to right, Kelsie Small, Corey Clark, Danielle, Lionel Adriano and Nate Fox.

As for Danielle, she says her experience at Luxe was beyond her expectations. “The staff was so professional, caring and positive,” she says. “Being a massage therapist, I really enjoyed the massages – Whitney and Luis are top-notch. In reflecting on my experience, I have to say my favorite part of it is my own acceptance and growth during this whole process. My cup is so full!”
When she left Nick Gould’s studio, she was heading for Doylestown and a date night with her husband. Winter and Bishop were with their grandparents. The next day she texted us to report that when Brian spied her, his comment was, “Whoa! You look hot!”

Danielle’s Team:
Nate Fox, Artistic Director
Kelsie Small, Hair Stylist
Lionel Adriano, Makeup Artist
Corey Clark, Esthetician
Whitney Simpson, Massage Therapist
Luis Gonzalez, Massage Therapist

824 First Street, Lancaster. 1325 Brighton Avenue, Lititz. 717-393-3200 (both locations). Luxelancaster.com

A Dazzling Smile … by John A. Weierbach, III, DMD

What best accompanies a solid handshake? According to Dr. Weierbach, it’s a dazzling smile.

Like many people who wore braces, Danielle’s lower teeth had shifted, and she was somewhat self-conscious of their crooked appearance. “That happens a lot,” Dr. Weierbach notes. “People stop using their retainers for one reason or another. Their teeth want to shift back to where they were originally. All teeth have movement – there’s a lot of shifting around going on as we get older.” In Danielle’s case, she lost her retainer and never replaced it. Over time, her bottom teeth shifted, resulting in a crooked appearance.

The original plan was for Danielle to undergo a teeth-whitening process or two. She was excited by that prospect, but when Dr. Weierbach mentioned he could easily solve the crooked look of her front bottom teeth, she was definitely interested in learning more. He explained the procedure would be relatively simple – all he would do is recontour the tops of her lower front teeth and build up one with a bonding agent. “Twenty minutes,” he said of the time that he would need. A numbing agent would not be needed. True to his word, the mission was accomplished in the stated time. Danielle peered into a mirror and was amazed. “My teeth are straight,” she marveled.

Aiming to become an artist – or perhaps a biologist — Dr. Weierbach, who grew up in Quakertown, achieved both goals in a roundabout way. As a teen, he worked at a tennis club where a local dentist played. A mentorship developed, and through visiting the dentist’s office, Dr. Weierbach realized he could combine both interests through dentistry. It was on to Bucknell University (biology) and then the University of Pennsylvania’s School of Dental Medicine, where he was placed in the accelerated clinical group. “I received a world-class education,” he says of Penn, adding that the five-year program entailed a good amount of reconstructive dentistry. (He is back at Penn, only this time he is on the teaching end.)

At Penn, his roommate was the future Dr. Gary Seldomridge, who often invited him to spend weekends and breaks with his family in his hometown of Lancaster. Dr. Weierbach grew to love Lancaster, and when a job offer was made by Loeffler-Pitt, he accepted it. After three years of practicing general dentistry, he left to pursue more education, focusing on prosthodontics at Temple University.

In 1989, he opened his own practice. It was a new era in dentistry, as cosmetic enhancements were changing the appearance of people’s smiles. Dr. Weierbach prefers to call his specialized area of dentistry “aesthetic” as opposed to cosmetic, explaining that for patients with genetic abnormalities or traumatic injuries, the types of procedures he performs can be life-changing.

Before & After. Photos courtesy of Dr. Weierbach

While Dr. Weierbach has achieved some jaw-dropping results, many of his patients are from all walks of life and, for one reason or another, are self-conscious of their smiles. The reasons are varied: antibiotics can damage teeth, as can smoking and beverages such as coffee and wine. Some grew up in an era when regular dental visits were beyond a family’s means. “A smile is an emotional thing,” Dr. Weierbach explains. For example, an unsmiling person in a photograph often points to embarrassment over their smile. Some people are so self-conscious that they will subconsciously slide their hand over their mouth when they speak. “Unfortunately, people assume it will cost them a fortune to correct a problem and, therefore, do nothing,” he continues. “Or, they think nothing can be done and live with it. But, as you saw with Danielle, some problems can be fixed very easily.”

In analyzing a person’s smile, Dr. Weierbach conducts what he calls a “smile analysis” that is based on the ancient Golden Proportion, a mathematical ratio that governs the symmetry that exists between two proportions. It is known as Phi or 1:1.6. “The universe revolves around it,” Dr. Weierbach notes. It played a role in the book and move, The DaVinci Code. He studies the parts that make up the total face to achieve a pleasing smile. “There are many components of a nice smile,” he says.

He’s also come up with a way to thoroughly explain the planned course of action with patients in one word: VAPOR. V is for visualizing the results; A is for agreeing with the goals; P is for creating a prototype; O is for observe; and R is for replicate the prototype. “It works every time,” he says. “For the patient, it’s a stress-free, predictable aesthetic experience.”

While he serves as an architect of smiles, technology is now playing an increasingly important role in dentistry. Three-dimensional scanners are making the placement of implants spot on. Temporary implants allow patients to take them for test drives. “Sometimes I don’t know if technology is keeping up with dentistry or if dentistry is keeping up with technology,” he says of mind-boggling software and other technological elements that are impacting the art of dentistry. “Technology delivers more accuracy,” he reports.

Watch television, and you’ll notice the proliferation of commercials that are dedicated to whitening one’s teeth. This month, cosmetic companies are touting their fall lip shades that will help teeth look whiter. Even makeup guru Bobbie Brown touts teeth whitening as a sure-fire way to instantly look younger. Is our obsession with dazzling white teeth an American phenomenon? Yes and no, Dr. Weierbach says. Europeans seem sort of blasé about it. Yet, he’s seen the reaction of people who show up for clinics he and other members of Lancaster’s dental community conduct in countries like the Dominican Republic, Guatemala and Honduras. “People who live in those countries have black teeth because of the sugar cane,” he explains. “It’s very gratifying to see their reactions after their teeth are cleaned. They leave, and the next day their whole family shows up!”

Danielle experienced what Dr. Weierbach calls the “gold standard of teeth whitening” – the Zoom! Professional Whitening System. Zoom! entails a light-activated whitening gel whose active ingredient is hydrogen peroxide. As the peroxide breaks down, oxygen enters the enamel and dentine, bleaching the underlying layers but not changing the structure of the tooth. “You can see a dramatic difference in about 90 minutes,” he says, pointing out that Zoom!’s ingredients are 10 times stronger than at-home products, plus they penetrate the teeth deeper. “It’s more of a permanent whitening procedure. Some people will do two or three sessions and come back after five years for a refresher.”

Indeed, the results were dramatic after the first session. Dr. Weierbach felt Danielle would benefit from a second session, so she accepted the invitation. “Oh, my gosh, I could see how it could become addicting,” she says. While she suffered from some “zingers” in the 24 hours that followed both procedures and subsisted on the prescribed “white diet” for three days, she says she loves her pearly whites. Her husband is so impressed that he’s tempted to give it a try.

160 North Pointe Boulevard, Suite 203. 717-560-9190. Yourclassicsmile.com

Fall Fashions … From Clemintines

Comfortable, casual clothes define Danielle’s busy lifestyle. Jeans and sweaters are her wardrobe staples when autumn arrives. We asked the staff at Clemintines to assemble some looks that would convey fall trends and complement Danielle’s style.

According to Paige Garner of Clemintines, a women’s boutique in Lititz, the proverb, “What goes around comes around,” sums up the cyclical fashion trends that make their way into our closets each year. In the case of Fall 2018, the 90s are back!

Clemintines is celebrating its 10th anniversary this month. It all began when owner Donna Girvin began hosting fashion events at her home. Soon, her ever-expanding guest list outgrew her space, prompting Donna to open a small shop along Sturgis Lane. Her fans followed, and on Second Fridays the shop was often so busy that customers had to wait in line to enter. When Donna saw an opportunity to move to a larger location, she relocated Clemintines to Main Street, where the shop is managed by Paige and Cindy Weiler.

This was Danielle’s pick – she loves sweaters and jeans. This sweater-coat, from Illinois-based Keren Hart, exemplifies this season’s multitasking trend. It’s worn with a silky black top from French Dressing Jeans. The pull-on jeans, from Ethyl Clothing, have stretch and are devoid of a zipper and waistband, hence they’re slimming. “I love these jeans!” Danielle said repeatedly. Accessories include a colorful necklace from Encanto and a red shoulder bag. It’s a perfect look for shopping at Central Market, where Danielle stopped to admire the fall offerings of Rohrer Family Farm Flowers.

Clemintines, whose target audience is ages 30+, specializes in unique, fashion-forward clothing from such labels as Tribal, Clara Sunwoo, Elena Wang, Simpli Silk, Keren Hart and Foxcroft. The store’s selection meets a customer’s lifestyle needs: casual weekends at home, the workplace, a special event such as a wedding and everything in-between. “We don’t have suiting, but we do have office-appropriate attire,” Paige explains. The selection also extends to “fun, casual wear,” and at the opposite end of the spectrum, “hand-painted silk dresses that have found a following with mothers of brides and grooms.”

The reincarnation of the prairie dress of the 90s mixes Victorian with boho. The mix of prints is also on trend for Fall 2018. The dress would be perfect for a First Friday gallery opening, followed by dinner. Dress from Elena Wang.
Be sure to visit the Liz Hess Gallery (140 N. Prince St.) during October. On Friday, October 5, Liz will unveil “The Star Barn” – a collection of original paintings, prints and notecards that depict the Star Barn Complex, which is located at Stone Gables Estate in Elizabethtown.

Another multitasking outfit – the tunic-blouse from Foxcoft is perfect for the office. Top it with a color-blocked sweater-jacket from Elena Wang, and you’re set for a meeting or networking lunch. “Everyone can wear turquoise,” Paige points out. Black pants are from Renuar.

“We love to help someone find the perfect outfit. If they leave happy, we’ve done our jobs,” says Paige. “We’re on a first-name basis with a lot of our customers.”

Four times a year the staff travels to buying shows that are held at the Javits Center in New York to find the clothing and accessories their customers love. “And, a lot of sales reps come to the store,” Paige notes.

Customer service plays a key role in Clemintines success. “Ladies don’t like to see themselves coming and going, therefore, only one item is available in each size of a style,” Paige explains. However, many of the companies Clemintines represents will work to provide a needed size. Customer service extends to Clemintines’ hours: the shop is open seven days a week and extends its closing hour to 7 p.m. on Thursday and Friday.

Paige and Cindy take pride in being a part of Main Street’s fashion row. “The focus is different at each shop,” Paige says. “We want each other to thrive.”

So, what’s in store for fall? The fashions seen here are on trend with the colors and styles that set the tone on runways last February during Fashion Week in New York. Speaking of color, the Pantone Color Institute has gotten involved and now issues color forecasts for the various seasons. Pantone’s colors for fall and winter bear such names as Red Pear, Valiant Poppy, Mellow Rose, Crocus Petal, Nebulas Blue, Meerkat, Martini Olive, Quiet Gray, Tofu and Elegant Black.

And, it seems that designers have their muses for Fall 2018. An element of that ode to the 90s is exemplified by this season’s focus on classic styling – cardigan sweaters, tailoring, pearls, etc. The style meshes with Sex & the City’s 20th anniversary and pays homage to Charlotte York’s classic look. The #MeToo and Time’s Up movements are also being reflected in strong colors (notably red), animal prints (the snow leopard is this year’s inspiration), western-wear influences (cowboy boots to snakeskin) and statement coats.

Just like the women who wear them, clothes are multitasking. Look for sweater-coats, sweater-jackets, tunic-blouses and dressy yoga pants.

Ruching is back. Prints – the busier the better – are big. And, this season’s take on western wear includes the return of the prairie dress – remember Jessica McClintock – only this version is a mix of Victorian and boho. Paige points out that if you’re not quite ready to embrace the western look – or, any look, for that matter – from head to toe, accessories such as belts, bags and jewelry can update your wardrobe.

Shearling is also making a statement, which doesn’t surprise Paige, who says, “It never goes out of style.” Plaid is back in a big way, as are metallics. If you’re shopping for jeans, think dark denim.

All of Danielle’s clothing and accessories were provided by Clemintines.

25 E. Main Street, Lititz. 717-626-6688. Clemintineslititz.com.

Metallic is back in a big way – as this two-piece, jumpsuit-like ensemble from Clara Sunwoo demonstrates. Depending upon the light, the color is gold or platinum. Note the yoga-inspired pants.

Editor’s note: Thanks to Danielle, Dee, Briana, Ashley, the team at Luxe, Central Market, Liz Hess, Nick Gould and Lexi Bonner – you were all troopers. Our photo shoot took place on Friday, August 31, the day that unofficially made the Summer of 2018 the wettest on record.

The Art of Making a Career Change

It is evident that a-r-t can be found in the word heart. Dreya Moore, co-owner of The Artist Studio & Gallery @ Annex 24, embodies that fact — she has put her heart into the art that is displayed and created at her downtown gallery and studio.

Dreya has worked since the age of 14. Her first job was with a nonprofit organization, working while on school break. She remembers being very enthusiastic about cashing her first paycheck and spending it. But, it was her wise mother, Jackie Moore-Ballard, who offered Dreya a fundamental life lesson – deposit that first check into a bank account and save it.

Today, Jackie is still offering her daughter sage advice, but this time as co-owner of The Artist Studio & Gallery @ Annex 24. This mother and daughter have always shared a deep love for art. Together, they also share a very loving and respectful relationship. But, who knew this close bond and a shared interest in art would lead them into opening their own business one day.

Dreya did not set out to become a business owner. After graduating from Philadelphia University in 2006 with degrees in science and chemistry, she went to work for a series of contract-research organizations. She points to her mother for her interest in chemistry – at the age of 8, she received her first chemistry set. “That was the greatest gift I ever received,” Dreya confides. “I’m going to become a chemist, Mommy,” she recalls telling her mother. That promise led her to becoming a biochemist, working in pharmaceuticals.

Art has always had a special place in Dreya’s life. She can remember standing on a milk crate at the age of 5 and ringing up sales with her mother, who had opened her first art gallery in South Philly’s Italian Market. Over the years, Dreya developed into an artist, delving into painting, mixed media, sculpture and jewelry.

Dreya has been married for six years to her husband, Christian. They are parents to their two-and-a-half-year-old daughter, Uli. It was during her pregnancy that Dreya became painfully aware that some companies are not sympathetic toward the needs of working mothers. While Dreya loved her job, she felt the needs of her infant daughter should be her priority.

Dreya’s opportunity for a “second act” arose when Annex 24 was put on the market in 2017. (She and her mother had been displaying artwork at the gallery for years.) Again, she relied on her mother’s wisdom in making her decision to become a business owner. She remembers her mother telling her, “Just try it; you have never failed at anything before.”

That mother-daughter relationship continues as business partners. “Mother mostly leaves things to me, but I run a lot of things past her,” Dreya notes, adding that her husband has always been supportive of the business in any way he can.

Under Dreya and Jackie’s direction, Annex 24 has become a haven for both seasoned and emerging artists to show their work. It also serves as a studio and an artisan space. It’s also a teaching space, where art classes (mixed media) and live demonstrations are offered to budding artists of all ages. Another specialty is creating something new upon request. “We like to reach the public any way we can,” Dreya remarks.

Dreya searches for work that is complete, beautiful and mature. Even if an artist is still growing and changing, she looks for the beauty in their work and anticipates what is coming next. She and Jackie take pride in giving emerging artists exposure. “Any relationship you build with your artists must be one of trust,” Dreya explains. They can’t trust their reputation to just anyone. Dreya works hard to develop trust with all her artists.

She strives to have her gallery walls tell a story without being obvious. She seeks to have all the different work look harmonious.

During the month of October, Annex 24 will be celebrating its 10th anniversary as a studio and gallery with a packed schedule of activities. The month begins with the opening of the art show, Petite, whose subject matter will be small-scale or miniature art. Annex 24 will also be a stop on the Lancaster County Best Kept Secrets Tour, October 4-20. Each day of the tour will offer a new activity, prize or gift for guests. Annex 24 will be participating in the annual Fall Art Walk, October 6-7, featuring artist demos, live music and free paint classes. The very popular Harry Potter Weekend is back, October 12-14, celebrating all things Harry Potter.

What are Dreya’s hopes for the future? “I want to establish long-running relationships with artists, and I also want to continue to have a broad base,” she says. She also vows to be a good neighbor. “I never want to forget that since we are in the community, we need to be an active member of the community,” she says.

Dreya likes to share her favorite saying, “Art yourself – go out and make art, go out and purchase art. Don’t be afraid to fail.”

The Artist Studio & Gallery @ Annex 24 is located at 24 W. Walnut Street in Lancaster. Hours are Thursday, 11 a.m.-5 p.m., Friday, 11 a.m.-7 p.m. (9 p.m. on First Fridays) and Saturday, 10 a.m.-5 p.m. For more information, call 717-341-0028 or visit annex24gallery.com and Facebook.

A Beautiful Compromise

He wanted a log home. She wanted an old farmhouse. They spent nearly three years weighing their options. Then, at the “11th hour,” the two found a solution that would give them what they both wanted – milled cedar that could be stained barn red.

He is Chris Burt, a computer programmer who hails from Berks County. Twenty-three years ago, he put down roots on a 10-acre plot of land north of Reading, where he built an A-frame that was meant to serve as a temporary residence. Chris’ intention was to eventually build a spacious log home and use the A-frame as an office and woodshop. She is Lynne Burt, who grew up in South Jersey and became a sales rep in the Philadelphia area.

They met through mutual friends, and following their wedding 10 years ago, the Burts settled in a Montgomery County neighborhood. Loving the slower-paced lifestyle that Chris’s country retreat offered, they spent nearly every weekend in Berks County. “It was just so peaceful and serene here,” Lynne says, referring to both the location and the mindset it provided.

Realizing their jobs would allow them to live wherever they desired, the Burts began discussing Chris’ long-held dream of building a log home on the property and permanently moving there. “All I could envision were those shiny, golden-colored, rounded logs,” Lynne says of her lack of enthusiasm for the style. “I would have loved an old farmhouse.”

Chris, however, wasn’t keen on the idea of spending weekends “working on projects.”

In an effort to educate themselves, they began attending home shows, including the Log & Timber Home Show, which offers an in-depth educational seminar called Log & Timber University. At one of the shows, they met representatives from Maine’s Katahdin Cedar Log Homes, whose products were featured on an episode of ABC’s Extreme Home Makeover.
With their interest piqued, they scheduled a vacation in Maine, where they toured a mill and visited the mill owner’s Katahdin-built home. They learned log homes originally dotted the state’s rugged coastline due to their ability to withstand hurricane-force winds and offer air-tight comfort in winter temperatures.

Despite all their homework – including driving to New York for an open house – they couldn’t get past the rounded-log concept. “I was really nervous about it interior-wise,” Lynne explains. “I loved my things and wanted to use them in the new house, but I didn’t know if they would look good,” she says of mixing her traditional furnishings with rustic log construction. “I didn’t want to have to buy a houseful of new furniture.”

Then, at one of their meetings with a Katahdin representative during a return trip to Maine, they learned of a product that was being developed by a new division of the company, Arborwall Solid Cedar Homes. The new product entailed cedar logs that are planed to create the look of clapboard. Lynne and Chris liked the fact that the cedar could be stained with color.

Indoors, the Burts would have the option of finishing the walls to meet their style and taste. They were instantly drawn to the company’s tongue-and-groove treatment that mimics shiplap styling that is rooted in history – before plywood was developed, home builders used flat planks as sheathing for the interior of walls – and is the signature look of designer Joanna Gaines of the HGTV show Fixer Upper. Like the exterior, the interior walls could be left natural, whitewashed or even stained with color. They also were impressed with the company’s purlin and truss roof system that delivers the open look they desired for their home.

The Burts were also happy to learn that an Arborwall home is environmentally friendly. It begins with the cedar trees themselves; from a sustainable perspective, they grow quickly and are easily replenished. Because the trees deliver a natural resistance to rot and insects, they are pesticide-free. And, northern white cedar not only provides natural insulation, but its R rating (insulation effectiveness) – 1.4 per inch – is also the highest among any wood species that is used for construction purposes. “Plus, you can put in as much insulation as you want,” Chris points out. Ultimately, they went a step further and elected to install Anderson’s 400 Series windows, as well as heat and cool their home via a groundwater geothermal system.

The Burts were sold on the concept – Chris could have his log home, while Lynne could have her farmhouse. Together, they would have their forever home.

They chose one of Arborwall’s models as their starting point to create a custom home that includes an open-concept living area, a first-floor master suite; an expansive mudroom/laundry; a daylight basement; and, on the second floor, guest rooms and his-and-her offices. Outdoors, a soaring screened porch skirts the rear and side of the house. A farm-style porch frames the front of the house. “It looks nothing like the model,” Chris reports.

The couple worked with Christiana-based Highline Construction, whose employees oversaw all aspects of carpentry, to build their home. The company, which has expertise in timber framing, has worked on previous Katahdin projects.

Lynne and Chris also acted as the interior designers for the project, as they selected all the finishes, flooring, lighting fixtures, counter surfaces and other elements for the house. Weekends were admittedly spent visiting design centers or perusing the Internet. “Our goal was to design a house that reflects the way we live,” Chris notes. Lynne, who calls their style “relaxed traditional,” furnished their home with the pieces she feared would not fit in a log home. “I think we bought one new chair,” she says. “Otherwise, everything fit in perfectly.” They even incorporated the Dutch door from their previous home into the mudroom. The décor also extends to mementos from their travels, with art and other items from Nantucket and the Outer Banks being among their favorites.

The kitchen, which was designed by Heffleger Kitchens in Reading, echoes the traditional styling that defines the house. The semi-custom cherry-finish cabinets are accented with oil-rubbed bronze pulls, while the counters are topped with granite. An island multitasks as a breakfast bar and prep/staging area. “We eat out of our garden,” Lynne says of the 25×25-foot plot that is located behind the house.

The floors throughout are covered with a commercial-grade luxury vinyl tile (LVT) that perfectly mimics aged hardwood. Bob, the Burts’ yellow Lab, has put them to the test, but they’ve remained pristine. “I just don’t want to worry about those sorts of things,” Lynne says. “We want everyone who visits to relax and enjoy themselves.”

And, speaking of relaxing, the screened porch has become the Burts’ favorite getaway. It’s their go-to place to enjoy a meal or simply sit and watch the wildlife meander across their property or study the storms that roll across the adjacent valley. “Sometimes, I can’t believe this is our life,” Lynne comments.

The Burts love their lifestyle so much – and are equally impressed with Katahdin products – that they’ve become Independent Authorized Dealers for the 40-year-old company, calling their enterprise Naturally Home Consulting. “These homes can be built anywhere,” Chris says of Arborwall designs. “They’d fit into just about any subdivision, they’d look good as a mountain retreat, and they’d be perfect as a beach house. In fact, an entire Arborwall subdivision is being built in a lake community in Ohio.” They share their enthusiasm for Arborwall by attending home and lifestyle shows – now as vendors – that are held from Philadelphia to New York. “We really believe in this product,” Chris says. They will be vendors at the Suburban Pennsylvania Spring Home Show, being held February 1-3 at the Lancaster County Convention Center.

For more information, visit the Burts’ website at naturallyhomeconsulting.com.

A Salute to Women of Achievement

Meet the dynamic women who will be celebrated for their contributions to the community at the YWCA Lancaster’s Women of Achievement Luncheon being held Friday, November 2, at The Inn at Leola Village.

Together, the honorees for YWCA Lancaster’s 2018 Women of Achievement awards tell a powerful story. For some of the six women, it is the story of overcoming personal challenges – even tragedies – to not only make better lives for themselves, but to also ensure that others who are in similar situations will be given greater opportunities for healing, growth and success. For others, it is the story of recognizing needs for new ways to give a hand-up, stepping beyond one’s comfortable career path to make greater commitments to the community.

For each of these women, their personal experiences fuel their passions, and the Lancaster community is all the better for their presence. In an effort to pay tribute to the community’s sometimes unsung heroines, the YWCA created this special event to recognize and honor women who have demonstrated qualities of leadership and excellence in their personal and professional endeavors while supporting, embodying and complementing the organization’s mission of eliminating racism and empowering women.

In addition to sharing a wonderful lunch and meeting this year’s honorees, guests will also hear from keynote speaker, Dr. Wendy Osefo, who is a professor of education at Johns Hopkins University, as well as an award-winning researcher and progressive political commentator and strategist.

Refugee to Restaurateur to Role Model

When Vy Bahn’s family departed from Saigon in 1975, they left behind a successful family business of restaurants. What they didn’t leave behind was the know-how and family spirit to recreate that restaurant empire in New Orleans. Then, 30 years later, the family faced yet another challenge in the form of a historic hurricane called Katrina. The Crescent City took the brunt of the storm’s winds, rain and destruction. Lancaster became home when they fled the Gulf. Here, Vy and her siblings, husband and brother-in-law created a new restaurant, Rice and Noodles, which quickly became a Lancaster favorite, along with its downtown location, Sprout of Rice and Noodles.

Vy knows the importance of a strong community, and the lessons of entrepreneurship. She fosters other start-up businesses and supports economic diversity through her multi-faceted involvement in organizations, including the steering committees of the Building on Strength Economic Development Plan for the City of Lancaster and the Lancaster City Alliance. Fête en Blanc and Lancaster City Restaurant Week – which support the economic vitality of the many small businesses like her family’s – also benefit from Vy’s contributions as a committee member and volunteer.

Engage Vy in a conversation, and she will undoubtedly remind you that this country, and Lancaster, has been built on welcoming those in need.

Advocate for Domestic Violence Survivors

Forty years ago, domestic violence was not something we talked about, and many who fell victim to that abuse suffered quietly, shamefully and without hope of changing their future. Bonnie Glover helped change that for the women and children of Lancaster.

In 1976, Bonnie was one of very few women of color earning her bachelor’s degree at Franklin & Marshall College. She stepped into a leadership role for the Domestic Violence Services of Lancaster County, and over the next 42 years, transformed the county’s first refuge for abused women from a small shelter with a 24-hour hotline to an organization offering comprehensive services like counseling for resident and non-resident victims, a legal services unit, a bridge housing facility, a children’s program and a violence-prevention education program.
Thousands of local victims of domestic violence have found hope and a new life through Domestic Violence Services.

Bonnie’s passion has taken her advocacy to the state level, as she is one of the founding members of the Pennsylvania Coalition Against Domestic Violence (PCADV). She served on its board of directors for 35 years, including a four-year term as board president.

Bonnie worked to educate the community about domestic violence at a time when it was considered an unmentionable subject, reaching out to engage with local law enforcement and medical personnel to ensure that domestic violence victims receive the help and services they need. On a state level, Bonnie’s work through PCADV focused on efforts to get laws passed to protect victims of domestic violence and to obtain funding to support facilities and programs to assist them.

The influence of Bonnie Glover has impacted many lives, both locally and statewide.

Champion for Underprivileged Students

For Hempfield High School’s ninth-grade girls, staying after school is a privilege, not a punishment. Dr. Beth Becker, the school’s Grade 9 Principal, runs the Thursday Girls’ Club, which specifically reaches female students who need mentoring beyond what they receive during the traditional school day. Female staff members serve as advisors and role models for the club, whose members are representative of a diverse group of ethnicities, races and backgrounds. The ultimate goal is to encourage engagement and participation in school activities.

Dr. Becker leads the club’s mission with activities focused on exposing her female students to experiences that many would have otherwise missed, such as relationship-building, community-service projects, writing circles and mentor presentations. She also works to secure donations of materials from staff and local organizations to create meaningful activities and organize after-school transportation from school to students’ homes. When a student lacks a strong parental voice to support her, Dr. Becker steps in to be a respectful voice and a skilled mediator.

For at-risk students who typically may not receive positive recognition or participate in clubs or other activities, the Thursday Girls’ Club represents a chance for inclusion, a place for self-confidence to grow, and a reason to stay in school. (Ninety percent of club members go on to graduate.) Four years later, former club members become eligible for post-secondary scholarships in their senior year.

You can find Dr. Becker keeping track of their successes – quietly, yet passionately, cheering them on.

Building a Community of Strength through Collaboration

As CEO of Bright Side Opportunities Center, Willonda McCloud is a champion for Lancaster City’s southwest area and its residents who need a hand-up to help make their neighborhoods safe, their families healthy and keep their kids on the right track.

Through collaborative partnerships with Fulton Bank, IU13 and Lancaster Health Center, the Bright Side Opportunities Center provides a full-service bank and access to financial literacy programs for youth, annually teaches English to over 335 people representing as many as 27 native languages, and offers accessible health care to low-income and uninsured children and families in a full-service medical facility.

But, that’s just her day job.

Willonda’s interests in building a strong city go far beyond the streets of southwest Lancaster. Her service on boards and committees of other supportive organizations demonstrates her commitment to diversity, inclusion and mentoring others for future leadership. United Way of Lancaster County, Leadership Lancaster, City of Lancaster Land Trust Board, South West Lancaster Collaborative, Lancaster County STEM Alliance and Lancaster Lebanon Habitat for Humanity are just a few of the organizations benefiting from her influence through board or committee positions.

From Victim to Powerful Voice

Twelve-year old Kayla Schneider knew it wasn’t right to be treated the way she was by a family acquaintance. Today, 20-year-old Kayla Schneider has transformed those traumatic experiences of her young life into power: She is a passionate voice, promoting awareness and inspiring hope and healing for other victims of child sexual abuse.

Her work is far-reaching, as she is involved with international, national, state and Lancaster County-based organizations. By sharing her invaluable perspective as an adult survivor, Kayla offers insight into our system’s investigative experience and the effectiveness of children’s advocacy centers in providing comprehensive, coordinated services to child victims of abuse. Having experienced the investigation process firsthand at the Lancaster County Children’s Alliance, Kayla led a community project to transform the space into a more welcoming, comfortable environment for survivors to begin their life-changing journeys.

Kayla’s compassion for children goes beyond those who experience sexual abuse. As a titleholder in the Miss Pennsylvania Scholarship Pageant organization – Miss Keystone 2018 – Kayla is championing her cause to offer hope and encouragement to all survivors, including children facing chronic illnesses and long-term hospital stays at Children’s Miracle Network Hospitals.

A frequent public speaker, Kayla shares her difficult story with a message of positivity, confidence and empowerment – much-needed qualities for those who have experienced the trauma of child sexual abuse.

Launching the Entrepreneur

Having a great product, idea or service, yet possessing no understanding of how to manage it into a business is a bit like having a gold mine and not having the tools to dig.

Melisa Baez works to change that scenario, particularly for women and people of color.

As the first director of the Women’s Business Center at ASSETS Lancaster, Melisa is dedicated to making business ownership possible by providing individuals with resources to successfully start, manage and grow their businesses. Coaching and mentoring, technology training and resources are just a few of the opportunities offered to emerging entrepreneurs in the city of Lancaster.

Growing up on South Prince Street, Melisa saw firsthand the needs of young people of color to get training to launch them into higher education. Through Children Deserve a Chance, she helped to create Attollo, a college-access program designed to introduce computer science and other skills to high school juniors and seniors. Melisa’s work at Attollo paved the way for many young people of color to set their lives in new directions.

In addition to launching new business owners at ASSETS, Melisa recently began an MBA program focused on sustainability in business. She also serves on the board at The Stone Independent School, remains involved with the entrepreneurs she worked with at ASSETS, and continues to mentor many of the young people whose lives she influenced through Attollo.

The Women of Achievement Luncheon will be held Friday, November 2, at The Inn at Leola Village, 38 Deborah Drive/Route 23 in Leola. The luncheon begins at 11:30 a.m. Tickets to this event are now sold out.