CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Things That Go Bump in the Night

Happy Halloween! It’s that time of the year when we thrive on scary stories and the idea of paranormal existence. 

Those who go looking for the Seven Gates of Hell across the river in Hellam Township – described as a modern urban legend passed on through the decades by imaginative teens – may find themselves on the wrong side of a different kind of iron enclosure at a local lockup. The fabled entrance to the underworld is located on private property and even by the time I was an adventurous teen wandering the woods, stoking my inner fears in search of mystical gates that only reveal themselves at night, nearby neighbors had had enough, and the police department was on high alert. However intrusive snooping around private property may be, the story of the mad doctor who created a path to Hell (or the burned mental asylum, depending on which account you adhere) is irresistibly enticing to many. However, the story of the Seven Gates is not the only tale of the macabre in this part of the land.

Ghostly Children

Having spent a fair share of time in the town of Lititz, I eventually heard the tale of the chaotic happenings in The General Sutter Inn. The circa-1764 hotel is home to quite a few stories, and several years ago I asked the staff what they knew about ghosts roaming the halls.

“I know we have a lot of little children that are running around,” said the daytime manager. “All we know is that they’re not here to hurt us and that they are friendly.”

In scenes not far from the eerie twins in Stephen King’s The Shining, visitors have reported catching glimpses of sprite-like children darting into rooms. The pitter-patter of distant footsteps could be heard in empty hallways. Ten years ago, Kelly Weaver, co-founder of the Spirit Society of Pennsylvania, even caught the spirits on tape. Having made a previous visit to the hotel – which aroused her curiosity – she returned with her husband, her dog and her paranormal detection devices to prove the existence of otherworldly visitors.

While she was downstairs having breakfast with her husband, Kelly let a recorder run in her room. When she returned to the room, her otherwise passive pooch was cowering in the corner. When she listened to her recorder, even she was frightened. The recording captured the sound of her dog growling in the supposedly empty room. Eerily, the vicious throttles of the canine mixed with the laughter of a little girl.

But, this is only a taste of things sometimes amiss in the hotel. When you visit The General Sutter, ask any longtime employee about what happens when you move the portrait of the General now hanging above the fireplace in the sitting area. I can almost guarantee the employee will not touch it.

A Spirited Walk

Eileen Reeser is responsible for providing chilling tales to locals and visitors of Lancaster City through Ghost Tours of Lancaster, PA. Her company runs tours primarily on weekends starting at Penn Square. A leisurely, evening walk through parts of the city leads guests through graveyards and historic sites.

“People love hearing a ghost story, but they also love history,” says Eileen. “That is what makes a good ghost story, the combination of the two.”

She started telling ghost stories for the public after she learned her home in Berks County was haunted; their popularity led her to expand by setting up ghost tours in Cape May, New Jersey, Strasburg and Lancaster City.

For background, Eileen researches old newspaper stories, reads firsthand accounts of strange happenings, and listens to the dark tales of the past. In Lancaster, the tour most certainly visits what was once called Fulton Hall, built upon the blood-soaked soil of Prince Street.

For more information, call 717-687-6687 or visit ghosttour.com.

The Darkest Day

As much as Lancaster City has prospered and grown into a hub of philanthropy, artistic exposure and cultural diversity, there have indeed been dark days. Probably the darkest of those days was December 27, 1763.

Riding a torrent of fear sparked by rumors of a Native American uprising, a group of men – infamously labeled the “Paxton Boys” – from Harrisburg descended upon the county. Raging, the men attacked and destroyed a Conestoga village brutally killing six, “one cut to pieces in his bed,” wrote Ben Franklin in an account of the events. The survivors made their way into the protection of Lancaster City authorities, who were eventually overwhelmed by the Paxton Boys. The gang removed the remaining Conestogas from their safe place, a workhouse near where the Fulton Theatre stands today. In the street, 14 Conestoga men, women and children were “inhumanly murdered! – in cold Blood!” wrote Franklin.

Some say this real-life tale of horror accounts for mysterious happenings around Prince Street and in the theatre. Many an actor has reported feeling the unseen presence of someone.

Ghosts of War

While Lancaster County may have a few good ghost stories to tell, nothing can top the amount of tales emerging from the most horrific battle on U.S. soil: Gettysburg. To do my due diligence for this column, I visited with Mark Nesbitt, the preeminent sage of all things spooky in the historic town. The author of more than a dozen books in the Ghosts of Gettysburg series, Mark has seen his fair share of otherworldly phenomena. He’s had his shirt tugged in the darkness when nobody else is around. He’s heard voices he cannot explain.

With the number of casualties during the battle – more than 50,000 – almost every large building in the area was turned into a makeshift hospital. Gettysburg College’s Pennsylvania Hall (a.k.a. the “Old Dorm”) housed over 700 patients, most of whom perished. In his first book, Mark tells the story of two coworkers who took an errant elevator ride down to the building’s basement. As the doors opened, the scene of an active medical room unveiled itself. Doctors readied to remove limbs. The wounded cried out for help.

The experience is one of several Mark has verified through second and third accounts of eerily similar happenings at the same location. Years later in the Old Dorm, an accountant took the ride down to the spirit-filled scene – which normally is only used as storage – and relayed a vision almost identical to the one of the coworkers many years before.

If you are going to go out in search of haunts through Gettysburg this month, I’d suggest that you book a spot through Mark’s company, Ghosts of Gettysburg, which offers candlelight tours of the downtown area (for more information, visit ghostsofgettysburg.com). Mark also recommends visiting Sachs Bridge, which saw a lot of use during the Civil War battle.

Closer to home, or rather at home, curl up with an easy read – Ghost Stories of Lancaster, PA by Tim Reeser – which tells 12 local tales, including more about the spirits living in Fulton Theatre. I found a copy of the 128-page book at the Eastern Lancaster County Library.

Or, go for a drive through Strasburg and search for the “green-faced ghost” (but, beware of Sides Mill Road and “Hell’s Tunnel”). Just don’t go bother the folks over in Hellam; they’ve had enough!

 

End of Summer

Now nearing the end of the summer, I find myself (like every other student) wishing the summer didn’t have to end. When classes start back up, I know I won’t be able to immerse myself in Lancaster the way I have been ­– going to market every week, visiting all the new restaurants and taking hikes or day trips with friends. Since classes, homework and campus life will be taking up most of my time, finding opportunities to walk downtown will be few and far between.

Even though it’ll be more difficult with a full schedule, I’ll still go out of my way to get off campus. Since I’ve now really taken advantage of Lancaster County and explored the area, I have a feeling that limiting myself to campus isn’t going to cut it anymore. Here’s a list of some of my favorite spots for this coming fall:

 

1. Lititz (particularly Lititz Springs Park)

This is probably my favorite find of the summer. Lititz was one of the towns I got to visit during the course of my internship, and I immediately fell in love. Lititz actually reminded me a lot of Concord, Massachusetts, my old high school stomping ground. I had a great time stopping in for lunch at Café Chocolate and look forward to exploring some of the other cute little spots on East Main Street when I have some more time to explore. Lititz Springs Park was undoubtedly the highlight with its creek and abundance of ducks swimming about. I’ll definitely be finding the time to visit again (luckily the bus conveniently stops right in the middle of town) and walk along the paths with some feed for my feathered friends.

 

2. Clipper Magazine Stadium (Lancaster Heart Walk)

Another thing I’ve enjoyed doing this summer is seeing a couple Barnstormers games at Clipper Magazine Stadium. Since the stadium isn’t far from Franklin & Marshall’s campus, this will hopefully be one of the easier things to continue doing through the end of the team’s season in September. I’m also excited to be participating in the Lancaster Heart Walk, which will take place at Clipper Magazine Stadium Saturday, September 15. By updating the events this summer on the Lancaster County magazine’s website, working on weekly newsletters and creating social media posts based on LCM’s events, I became aware of a number of fundraisers and 5ks like this one that I hope to have the chance to participate in.

 

3. West Orange Street Courtyard

The courtyard shared by The Pottery Works, Lancaster Pickle Company, and The Rabbit & The Dragonfly is another hidden gem I intend to continue to take advantage of. Accessible from West Orange Street and hidden just behind The Pottery Works, this cute little courtyard is characterized by brick enclosed flower beds, wrought iron outdoor seating and a crisscross of overhanging string lights. This spot is perfect on a nice day to come and read with a cup of coffee from the nearby Café One Eight or a cupcake from Lancaster Cupcake down the street. You’ll be sure to find me there on the odd weekend with my homework and snacks.

 

Even though the summer has to end, places like these will continue to be on my radar when the leaves begin to change. The best part of my internship with Lancaster County magazine has been how its allowed me to become more aware of the place I live, exposing me to new places and encouraging my interest in exploring and trying new things. Taking these experiences and writing about them has been incredibly fun, and I look forward to continuing with my writing through my work as a contributing writer and arts & leisure editor for Franklin & Marshall College’s newspaper, The College Reporter, as well as through my food blog The Little Tomato. It’s been a great summer interning at Lancaster County magazine! Thanks for reading!

New on the Block: Max’s Eatery

When I found out that Aussie and the Fox was closing, I was disappointed. Without Aussie and the Fox in Lancaster, I was unsure when I’d have the opportunity to find out what constituted Australian food. I’d also only heard good things about the restaurant; whenever I passed by, the place seemed packed, so its closing came as a surprise.

My disappointment, however, was mitigated when I learned there would be another restaurant opening in the same location. The new restaurant, called Max’s Eatery, was going to be an “everyday eatery,” according to its website, a space modeled after a classic diner with a modern twist. The website promised a variety of options on the soft-opening menu, everything from breakfast foods to blackened catfish.

Named after the owners’ son Max, the concept of the restaurant was as clever as it was simple ­– create a restaurant which both children, like Max, and their parents would enjoy. The retro-diner atmosphere fits this vision nicely, offering a modern nostalgic atmosphere for adults and a fun boldly colored space for the restaurant’s younger customers. In the rear of the restaurant, a colorful cereal bar stocked with fruit loops and frosted flakes compliments this colorful aesthetic while offering yet another kid-friendly item to the menu. Between the cereal bar, waffles, onion rings, tater tots and smash burgers, any kid would be thrilled to eat at Max’s.

Boozy milkshakes and creative mixed drinks are also available for the adult crowd. I’d never had an alcoholic milkshake and was skeptical about whether it would taste good, but the “Twist and Shout” I tried was stellar. They also have another alcoholic milkshake called the “Booze Berry” that I’m looking forward to trying next time I get a chance, preferably with another order of onion rings and a smash burger.

I also had a regular black and white milkshake (half chocolate, half vanilla ice cream) and tried a “Summer Zucchini and Parm Omelette,” two eggs with shaved parmesan, local zucchini, and a choice of tots, crinkle cut fries, or onion rings. It was all delicious, and my only regret was not ordering more onion rings as a side in addition to the order I got from the “Sharables” section of the menu.

 

Go West, Young Foodies!

Route 441 has developed into a foodie trail of sorts. Along the route you’ll encounter Marietta’s ever-growing selection of restaurants, a farm that raises 100% grassfed Cattle, and a winery that is now in the hands of a third-generation vintner.

The Susquehanna River has proven to be both a blessing and a detriment to the town of Marietta. In the 1800s, the river helped to provide the town with a robust economy that attracted both a workforce and travelers who arrived by rail. Today, the river is once again having an economic effect on Marietta (as well as Columbia and Bainbridge), only this century’s visitors are arriving to enjoy it from a recreational perspective thanks to the Northwest Lancaster County River Trail. But, as we were reminded by the deluge that struck Central Pennsylvania in late July, the river can create havoc. That is clearly evident on the high-water plaques that can be found on the exterior of Shank’s Tavern on South Waterford Street.
Despite the occasional challenges, it seems that Marietta is a town that is once again reinventing itself and moving forward. Credit is given to the aforementioned river trail, which skirts the river from Columbia to Falmouth. Marietta is fortunate to have two access points in town and four others to the north and south.

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Those who use the trail have discovered the charming town and its array of eateries. “It’s had a huge impact,” says Freddy States, who is a member of the borough council and owns McCleary’s Public House and the Railroad House Inn. “People come from all over to use the trail. It’s unbelievable! I’m always surprised to learn where they’re from.” Joey Bowden, who co-owns and manages the Railroad House, agrees, pointing out that when the trail initially opened, Sunday’s brunch business tripled.

Things were not always so upbeat. The building in which the renowned Josephine’s made its home on West Market Street stood vacant for several years until Nick Liazis purchased it in 2014. Today, it’s a bustling restaurant and bar that has a recognizable name heading up the kitchen – Dave Kegel of the family that once operated Kegel’s Seafood Restaurant in Lancaster. And, the Railroad House, which was impacted by flood waters in 2011, sat vacant for three years before it was restored and renovated.

Freddy is of the opinion that the trail and the foodie movement beautifully complement each other. “People have become more health conscious,” he notes. “They can come here and walk or bike the trail and then enjoy one of our restaurants.” He observes that the focus on healthy eating has prompted Marietta’s restaurants to reevaluate their menus and “step up their games” by emphasizing seasonal, sustainable ingredients and making options such as vegetarian and gluten-free available. Many have added outdoor dining options to their properties, allowing visitors to breathe in that fresh, riverside air as they relax.

Freddy also has high hopes that Marietta’s once-thriving arts community will stage a comeback. “Food is leading the way – cooking is an art form. I’d also love to see antiques shops and art galleries come into town,” he says, noting that there is an arts precedence in Marietta, as the Pennsylvania College of Art & Design traces its beginnings to the river town. Susquehanna Stage Company, a community theatre that makes its home in Marietta’s former movie theatre – which it is aiming to renovate – is celebrating its 10th anniversary this year.

Of course, architectural restoration is an art in itself where Marietta is concerned. Marietta’s architectural gems are shared with the public each December, when Marietta Restoration Associates hosts the Candlelight Tour of Homes, which is regarded as one of the state’s oldest home tours.

An increase in visitors has also attracted a handful of other businesses to invest in Marietta. For example, Stephen Ulrich has opened First National Escape (100 W. Market St.), which challenges visitors to break into a bank vault and grab as much cash as they can by using objects and technology from the Victorian era. Scores are determined by the amount of cash that is “stolen.” He also utilized the rear of the former bank building to create Mulberry Thrill, which serves cold brews (coffee in this case) and ice cream treats. Purchases are served out of an old tellers’ window of the bank.

Tammy Herr Weidman parlayed her love of dogs into a pet boutique called For the Love of Dog. Located at 17 W. Market Street, the shop offers everything from food to accessories.

And, Scott and Diane Barrows found a perfect location for their Lancaster Recumbent bike shop at 103 W. Market Street. Scott became a fan of this mode of transportation during a trip to Colorado. Unable to test drive such bikes locally, he and Diane decided to open a shop devoted solely to recumbents. They outgrew their original Rohrerstown location and set their sights on Marietta, where their inventory includes 75 models of recumbent bikes.

Freddy says the business opportunities are endless. He hopes to see the farmers’ market reopen and is aware queries have been made about opening a distillery in Marietta. “It would be a perfect location,” he says. Outfitter shops would also be a seamless fit. He has plans of his own for opening a bakery along Front Street. “We really want to revive our commercial district,” he says. “Never count anything out.”

Putting Up the Harvest

At the end of every harvest season, without fail, I am filled with sorrow. I notice the selections at my favorite roadside stands are reduced from a cornucopia of produce to pumpkins and eggs. So, this year I decided to take matters into my own hands and learn the process of canning food.

From Tradition…

Many of us have memories of our grandmothers canning the seasonal bounty, to be enjoyed during the dreary months when colorful and tasty vegetables were once nonexistent.
Canning, however, is a tradition that seems to have skipped a generation or two – maybe because our working mothers didn’t have the time, or perhaps because produce suddenly knew no seasons.

Look through any magazine or peruse the Internet, and you’ll discover that canning (or “putting up” as they used to say) is hot again, especially with millennials and younger generations. I was game to learn, so I recruited the assistance of my grandmother to get me started. Initially, she was reluctant to join in, admitting that her methods were both antiquated and rusty. Fortunately, I was able to coerce her into canning bread-and-butter pickles with me. To be fair, if you know anything about my grandmother, she wasn’t going to say no.

As I dove into researching the process, I discovered canning methods lack cohesion, with folklore and unfounded methods spanning decades. It wasn’t definitively clear why anything was done in a particular way. Generally speaking, recipes always vary and serve first and foremost as inspiration in cooking, but in preserving food, I soon learned inspiration is a major health concern. If you’ve read Foodographer before, you know I’m a proponent of the old ways merged with the new. In this particular instance, that philosophy couldn’t be more important.

…To Penn State Science

Penn State Extension offers courses on food preservation at the Farm and Home Center in Lancaster. They teach researched methods of canning based on irrefutable science. I attended two of their canning workshops where I met Martha Zepp, a food preservation consultant whose recipes are completely rooted in science. The collective wisdom of the Penn State Extension instructors quickly leveled the playing field. They have witnessed canning processes develop over the years, and according to them, recipes prior to 1994 should be avoided, given a key turning point in recent history.

Over time, recipes have changed as our understanding of science and food processing developed. In the late 1980s, Dr. Gerald Kuhn and Dr. Elizabeth Andress, then a graduate student of Penn State University, conducted an exhaustive study on safe canning procedures. They developed research-based recipes using a thermocouple in the jar to verify safe temperatures for an array of foods and various jar sizes. Coupled with an understanding of what threats may be present within the jar, they were able to establish accurate food processing times. Andress later used those recipes to establish the cookbook on safe canning, So Easy To Preserve.

According to Martha, a lifelong instructor of canning processes, “I am not teaching what I learned from my mother because of the updated research that took place in the late 1980s. The methods that I was even teaching when I started teaching in high school are no longer considered safe. It was the best research at that time, but now we know so much more about what happens inside a jar that our recommendations have changed,” she says. “Some people will talk about an old method, and yeah, I‘ve heard of that, but I also know why we no longer do it based on scientific research. I’m glad they’ve never been sick, but in the case of botulism, that can be fatal.”

How Safe Canning Recipes Work

Canning is fairly straight forward once you know the basics. Clean, hot jars are packed with cleaned food, sometimes raw, sometimes cooked. Recipes provide a specific processing duration and temperature to heat all food inside the jar to a degree where anything harmful will be controlled. The duration and temperature of each recipe depends on the volume of jars used, the acidity of the food to be canned, and your geographic altitude above sea level (most of Lancaster County is below 1,000 feet). Proper temperature and food acidity are critical to keep mold, bacteria, yeast, and enzymes that cause ripening in check, which can cause food spoilage, illness and even death.

In 2015, as reported by the CDC, a church potluck meal turned fatal, killing one and hospitalizing more than two dozen, with many being treated for more than a week. The culprit: potato salad made with canned potatoes processed with a water bath canner (instead of a pressurized canner), which is incapable of reaching 240 degrees to destroy botulism spores in the starchy, low-acid food. That’s where researched recipes using science comes in to establish a safe canning process.

Mason Jars & Lids

Canning recipes will call for a designated “head space” of air to ensure a solid seal as the jars cool. Removing pockets of air bubbles in the jar helps to ensure a proper seal. Always keep jars totally upright throughout the process, and lids should only be finger tip tight to allow air to escape while boiling, helping to ensure a good seal. An excess of head space may cause darker colors in the food due to oxidation.

Clean, two-piece lids should be used for home canning. Where the rings are reusable, the flat lids are single use only, easily replaced by the dozen for a couple of dollars. For as much prep time that goes into canning, it’s well worth the few dollars to buy proper supplies. Heating lids in hot water with modern lids is optional, softening the rubber for a better seal. Tempered and reusable glass “Mason” type-jars are preferred, with Ball® being the last U.S. manufacturer. Old mayonnaise jars and single use store-bought jars are less likely to seal properly.

Water Bath Canning for High-Acid Foods

This is the simplest method of canning, and you might not need much to get started at home. I bought a 21.5-quart Granite Ware canner for $25 at a hardware store that included a canning rack to elevate jars above the direct heat of a cooktop. A stockpot will work fine if you can find a canning rack that will fit. The canner needs to be large enough for jars to be covered with a couple inches of water for even heating. Locally, Good’s Store is an excellent source for canning supplies, including canners, jars and utensils.

Water bath canning is only intended for preparing high-acid foods that are safe to process in boiling water at 212 degrees Fahrenheit. Many water bath canning recipes call for adding 5% acid vinegar to the food, creating an environment where botulism can’t grow. When selecting ingredients, white vinegar has more bite than cider vinegar but is ideal for maintaining color. Otherwise, the two are interchangeable, maintaining a critical 5% acidity. Wine-based vinegars should be avoided, as they may contain protein, which changes the pH level.

Pressure Canning for Low-Acid Foods

Relative to water bath canning, pressure canners are precision machines of considerable weight and investment. The more advanced of the two processes, pressure canning allows water to steam at temperatures above boiling at 240 degrees Fahrenheit or beyond depending on altitude or relative pressure. Higher temperatures are required in processing low-acid foods for the time specified in a scientifically tested recipe to destroy botulism spores. Anything less in either temperature or quantity is totally insufficient to eliminate the risk of botulism. Pressure canners can be used for water bath canning, serving as double duty.

Buying Locally Canned Foods

When buying jars of locally canned food, look for identifiers relating to the PA Department of Agriculture or the FDA. Commercial canners will often use a single-use, one-piece lid which is often white or gold. When buying, you can always ask how canned foods are processed, if processing happens in a regulated kitchen, if pets or even children are present, and so on. Canned items should be stored in a cool, dark environment, so carefully examine foods that are in extreme heat for extended periods of time.

Hot and Cold or Raw Packing

In either method, you will first begin with a warm jar filled with warm liquid so as not to shatter the jar when inserting it into hot water. Green beans, for example, can be washed, trimmed, snapped (or cut) then added to a warm jar as they are raw, or partially cooked. From there, the canning process is the same, though the results will slightly vary.

Hot packed foods tend to be used with a water bath canner, and air is removed from the food itself, condensing in size and filling jars more densely. Optionally, you can add flavor with pure canning salt or omit it for a lower-sodium side.

Canned vegetables are ready to serve without delay as a side or into a casserole, and you know precisely what ingredients are in the jar.

Closing Thoughts

Years ago, when I moved from Lancaster County to Louisiana for a short time, I quickly drafted a list of all the people, places and events I missed from home, everything I longed to revisit and with whom I would share those moments. Cooking with my grandmother was on that list, and canning has long been a skill I wanted to acquire.

Years later, I finally achieved that goal. She and I both had a lot of fun, and it was deeply rewarding making bread-and-butter pickles with her. She was delighted to taste the final results. Her willingness and those teaching the class at Penn State Extension convinced me that independence is often the result – intentionality and paradoxically – of togetherness.

Resources

Penn State Extension offers online resources and invaluable workshops in Lancaster and throughout Pennsylvania on a regular basis. You can check out their calendar of events at extension.psu.edu.

Exploring Lancaster County

When I found out I’d be attending college in Lancaster, I was excited. I’d be coming from Massachusetts to Pennsylvania, a state I knew a fair amount about but had never had the chance to visit. Thoughts of Pennsylvania conjured images of the Liberty Bell, the Declaration of Independence, and figures like Benjamin Franklin, one of the namesakes of the college which I was soon to attend. Friends and family reminded me that what I was thinking of was more Philadelphia-centric, not the smaller town-like city I was soon to find myself in.

I moved into my dorm room and began to venture out into Lancaster City. I soon became acquainted with the usual haunts of local college students– Lyndon City Line Diner on the weekends, Oka Asian Fusion takeout while studying, and First Fridays at the beginning of each month. As another two years passed, I continued to try more and more restaurants and activities. Without a driver’s license and car, however, I was limited to the things I could reach by walking and had to rely on friends driving to the more out-of-the-way spots. Because of this limitation, I was missing out on fully experiencing the wealth of things Lancaster County has to offer beyond the confines of Lancaster City.

It was with excitement that I set out to explore the rest of the county with Briana Hess, the assistant editor of Lancaster County magazine and my chauffeur and tour guide for the day. We began by heading to Elizabethtown (which I now know can also be affectionately referred to as E-Town). Our first stop would be Masonic Village, a destination I regarded with ambivalence upon learning that it was, in fact, a retirement community. I was assured, however, that it was a must-see destination and resembled a castle.

Upon arriving, it quickly became apparent that Masonic Village was no ordinary retirement community. Spanning 1,400 acres with tall pines and a building which truly did look castle-like, the main building, an old-world style stone structure, overlooked a perfectly manicured garden and fountain. I was soon to learn that this estate began as the Masonic Homes of the Grand Lodge of Pennsylvania, a haven for aging freemasons and their spouses dating as far back as 1910, a history which accounted for the grandness of the property.

We next made our way through downtown Elizabethtown and past Elizabethtown College. Passing through the idyllic town, I was reminded of the New England towns I was familiar with growing up. The intimate feel of the area continued as we passed Elizabethtown College, surprising, considering how much newer the college appeared with its modern buildings. Nonetheless, the college fit in seamlessly, perhaps because of the abundance of greenery and gardens.

It was time to leave Elizabethtown, and we began our drive to Narvon, passing the fabled Blue Ball sign and well-reputed Shady Maple Smorgasbord along the way. This was the stop I was most excited for, having been told to expect a covered bridge. We arrived at Historic Poole Forge, and sure enough, there was the red covered bridge which I had so coveted. The fascination had begun a few months prior when I’d impulsively bought a painting of one at The Pottery Works and realized that it would be ridiculous to have lived in Lancaster for the better part of three years and not have seen one in person.

Before ending our day, we stopped by the Ephrata Cloister, a unique monastic settlement founded in 1732 by a man named Conrad Beissel, who believed life should be spent preparing for the Second Coming. I learned that a number of celibate men and women moved to the property to live a life of observance, moving about the grounds in white robes, eating little, sleeping less and praying often. I was additionally surprised to learn that William Penn had once counted himself a member of the Ephrata Cloister.

Having explored a number of new spots in Lancaster County, we began the drive back to Lancaster City, passing sweeping farms and bicycle-riding Amish. I watched through the window as we passed farm stands and fields full of cows and horses alongside rows of corn and tobacco plants (which I now knew to identify by their large leaves and yellow-green hue). This was the Lancaster of postcards, and I’m happy to be able to say that I’ve now thoroughly experienced it.

Milestone Year for the Ephrata Fair

Fair season is finally here, and it’s one of my favorite times of the year! The sights, the sounds, the rides, the aromas and the flavors never fail to stir up memories. Just thinking about it gets me excited. This year one local fair will be celebrating a milestone. The Ephrata Fair, Pennsylvania’s largest street fair, is celebrating its 100th year!

It all began in 1919 when a few local businessmen came up with the idea of organizing and sponsoring a one-day event to honor veterans who had recently returned from World War I. The event was a success and even generated the funds to purchase the land that is now home to the town’s community park.

A year later, a farm harvest celebration was added, and by 1922, the now-annual event had become known as the Ephrata Farmers Day Fair. By the end of the 1920s, the fair was extended to a three-day event.

The fairs in the 1930s were similar to what we experience today, with plenty of games, competitions and a wide variety of foods. Unlike most of today’s modular stands, which travel from town to town, Ephrata’s stands were built to suit right on the spot. The 1930s also ushered in the start of the annual parade, which drew crowds from the surrounding areas, thanks in part to the participation of more and more floats over the years. Surviving both The Great Depression and World War II, the fair continued to grow in popularity year after year.

By the 1960s, the fair had become so large that some of the animal and agriculture exhibits had to be relocated from the midway. As a result, Tent City was created in Grater Memorial Park; it continues to host an array of agricultural and family-friendly activities.
In celebration of the 100th Annual Ephrata Fair, the Ephrata Farmers Day Association has created a variety of special activities throughout the week. The festivities will begin Sunday, September 23, with a “Welcome Home Ceremony” to honor local heroes past and present. It will be held at 2 p.m. at Winters Leadership Memorial in Veterans’ Plaza and will feature a number of special guests and speakers. Tuesday’s Opening Night Community Celebration at Tent City will kick off at 6:30 p.m. with food (including a pork chop dinner), games, music and Fun on the Farm activities. The 85th annual Ephrata Parade steps off at 7 p.m. on Wednesday.

Special guests will include the Philadelphia Eagles Pep Band. This year’s fair will also feature a Celebrate 100 Years Cake Contest, which requires participants to decorate their entries in honor of the milestone year.

Lots of memorabilia will be offered for sale, as well. Looking back, it’s difficult to even imagine all the cherished memories that were inspired by this annual community event. Having fond memories of the Ephrata Fair from my childhood, it’s been a joy to share the experience with my own children. I hope to see you there!

For a complete schedule and details for all of the fair’s events, visit ephratafair.org.

Barberet Bistro & Bakery | French Flair

Barberet Bistro & Bakery, which brings a taste of France to Lancaster, has been part of the eclectic downtown restaurant scene for more than three years. Earlier this year it was recognized as one of the Top 10 restaurants in Pennsylvania by the restaurant review organization National Elite.

Barberet Bistro & Bakery, which brings a taste of France to Lancaster, has been part of the eclectic downtown restaurant scene for more than three years. Earlier this year it was recognized as one of the Top 10 restaurants in Pennsylvania by the restaurant review organization National Elite.

A large window at 26 East King Street offers passersby a tantalizing glimpse of the pastries that are created on the premises by Pastry Chef Cedric Barberet, who owns the bistro and bakery with his wife, Estelle. The Barberets were both born in France and worked in patisseries (pastry shops) operated by their families. Estelle is professionally trained in retail management of pastry shops, while Cedric is a trained pastry chef. In fact, Estelle did an apprenticeship at Patisserie Barberet (Cedric’s family business).

Cedric’s extensive resumé includes executive pastry chef at Le Bec-Fin in Philadelphia and at President Trump’s Mar-a-Lago Club in Florida. He made Donald and Melania Trumps’ seven-tier wedding cake. He’s also received several awards. In 2011, he became a member of the Academie Culinaire de France, and in 2016 he was named one of the Top 10 pastry chefs in the country by Dessert Professional Magazine. Last year he was named Chevalier de l’Ordre du Merite Agricole (Knight of the Order of Agricultural Merit) by the French Minister of Agriculture.

Lancaster became home to the Barberets when they couldn’t find the right location in Philadelphia for the pastry shop and bistro they dreamed of opening. After meeting Ben Frank of Amalfi Properties, the owner of the King Street building, they turned their sights to Lancaster.

Access to the bistro is through the bakery. The bistro seats 50, with room for another 18 guests at the bar. Cedric describes the bistro as having a chic ambience but being very casual as well. “Some people think a French restaurant is fine dining, but we’re more of an everyday place,” Estelle says.

The bistro serves lunch and dinner as well as a brunch on Saturday. Nearly everything, except bread, which is imported from France, is made in-house. “We work as much as possible with local vendors, and here there’s great access to local ingredients,” Cedric says.

The menu changes seasonally. As part of the lunch menu, there are express lunch options that include a cup of soup du jour, a mixed green side salad or fries (pommes frites), a choice of four entrées and dessert (from the dessert menu or a selection from the bakery).

The dinner menu includes a two-course offering for $25 or three-courses for $35 (with a glass of wine). Thursday is oyster night – Chef Michael Savitsky selects different varieties of oysters to serve on the half-shell with an accompanying sauce from week to week. During Happy Hour at the bar (5 to 7 p.m. Tuesday through Friday), wine, cocktails and beer are served with complimentary pommes frites.

“The bistro is a team effort; everyone works to ensure that guests have a great experience. One of us is always on-hand, so if any problems arise, we want to make it right,” Estelle says.

Popular menu items include foie gras, escargot, salmon and veal schnitzel. “We wanted to pay tribute to the German heritage of the area with the veal schnitzel,” Cedric says.

Bouillabaisse, a seafood stew, which is available only on weekends, has become a favorite with guests. “It’s a classic dish from the south of France. We prepare and serve it the traditional French way. It takes eight hours to make the broth,” he explains.

As for the bakery, which is filled with traditional and French-inspired pastries, he says anything made with chocolate is a great seller; Chef Barberet uses only Cacao Barry Chocolate for his creations. Other tantalizing bakery items include fruit tarts, a French strawberry shortcake and macarons, which are available in a variety of flavors. “I make about 8,000 bite-size macarons each month,” Cedric says with a smile, noting that all the macarons are gluten-free, as are 45% of the cakes. Jams, which are also used in the bistro as a garnish, are made in-house.

 

Barberet Bistro & Bakery is located at 26 E. King St., Lancaster. Lunch is served Tuesday through Friday, 11:30 a.m.-2:30 p.m. Saturday brunch is served 11 a.m.-3 p.m. Dinner is served Tuesday through Thursday, 5-9 p.m., and Friday and Saturday 5-10 p.m. Bakery hours are Tuesday through Thursday, 7 a.m.-9 p.m., Friday and Saturday, 7 a.m.-10 p.m., and Sunday 9 a.m.-2 p.m. Reservations are suggested; call 717-690-2354 or visit barberetlancaster.com and Facebook.

Celebrating Lancaster’s Printing Heritage

If the pen is mightier than the sword, then the printing press is a cannon.

Printing is something we now take for granted in our modern age of on-demand technology and information. The science and art behind putting text onto the page was a milestone accomplishment for humankind, and Lancaster played a role in its development.
I’ve always been attracted to typeface. When I was younger, while my peers were falling in love with Comic Sans, I was delving into Helvetica, Garamond and Bodoni, not to mention learning the difference between serif and sans-serif. I was even known to peruse issues of Print magazine (which ended its run in 2017). And while I don’t expect everyone to geek out on ink meeting paper, the significance of printing to our history cannot be denied. It’s even downright fun.

In 1751, Lancaster was a small city – with a population of only 2,000 – when its first printing press began rolling. Successful Philadelphia printer and founding father Ben Franklin partnered with James Chattin to establish the New Printing Office, as Franklin often called his offshoot printing endeavors. The market proved to be tough, and Chattin returned to Philadelphia after only a short time in Lancaster. The New Printing Office was then put in the charge of Samuel Holland and Heinrich Müller, but it was not until William Dunlap, “a sober young Man” as described by Franklin, took over operations in 1754 that the press began a fruitful run.

Most of the success can be attributed to Franklin’s desire to establish a printing arm fluent in both German and English. The New Printing Office published religious tomes, school primers and a failed attempt at a daily newspaper.

EPHRATA CLOISTER

The first-known newspaper press came to Lancaster County at the Ephrata Cloister in 1743 and gave us The Chronicon Ephratense, a detail of the events of the religious group who founded the modern borough of Ephrata. While it can be argued this was the county’s first newspaper, many historians point to the New Printing Office’s The Lancaster Gazette (1752) for such an honor.

Before the Cloister established its own press, it relied on the Philadelphia offices of Franklin to publish the sermons, teachings and beliefs of founder Conrad Beissel. The Cloister excelled in the art of printing, developed a unique set of typography known as Fraktur, and printed and bound an edition of the 1,500-page Martyrs Mirror, the largest book printed in Colonial American times. (Martyrs Mirror, as it is commonly known to Anabaptists and historians, may hold the record for longest subtitle of any book ever written: Martyrs Mirror of the Defenseless Christians who baptized only upon confession of faith, and who suffered and died for the testimony of Jesus, their Saviour, from the time of Christ to the year A.D. 1660.)

The Printing Office of the Brotherhood, which was originally located on Mount Zion, eventually moved closer to Bethania (Brothers’ House). It is located in a building that dates to 1735, making it one of the oldest structures on the property. It is open to Ephrata Cloister visitors.

For details, visit ephratacloister.org.

CLUB

“Printing is a process for reproducing text and images using a master form or template.” That’s the dictionary definition. Yes, printing is a process, but it is more craft and art than the standard definition would reveal. Preservation of this tradition has been taken up by members of Lancaster’s .918 Club. The club’s goal is to educate the public about the history of printing through regularly scheduled demonstrations and provide a “working letterpress job shop” to fulfill the specialty printing needs for the community.

The club is housed in the Heritage Press Museum (inside BUiLDiNG CHARACTER) at 346 North Queen Street and was once part of the now defunct Heritage Center. Monthly events include a workshop for Boy Scouts to earn their printing merit badges; a unique Printers at Work (Thursday through Sunday) demonstration of letterpress printing in America during the early 20th Century; and every fourth Wednesday the club’s regular meeting, which is open to the public and likeminded individuals “determined to keep the craft of hand set letterpress printing alive and well in Lancaster County.”

For more information, visit .918club.org.

CELEBRATION

Every September, Lancaster’s printing history is celebrated with the Lancaster Printers Fair. This year’s date is September 15, 11 a.m.-4 p.m., with a special Printing on Penn Square event taking place in the Square on September 14, 6-8:30 p.m.

Saturday will see vendors and suppliers display their selection of printing equipment, memorabilia and goods in a street fair environment on the 300 block of North Queen Street. Along with everything printing, there is entertainment, a selection of unique shops to explore and an array of food trucks for hungry visitors.

This year, organizers hope to bring more people to the event with the inclusion of a Printer’s Beer Garden hosted by Wacker Brewing Company of Lancaster. Wacker will be creating a special release, Poor Richards Ale, based on Benjamin Franklin’s own beer recipe. The brew’s tasting notes include toffee and biscuit, accompanied by earthy flavors courtesy of East Kent Golding and Bramling Cross hops.

For the youngsters attending, there is a chance to set a world record. Organizers hope to compile the largest group of young people “potato printing” in one day. For organizers, using a potato to print an image displays basic printing skills and highlights the areas rich agricultural ties.

For details, visit .918club.org.

Printing’s importance to Lancaster can best be summed up by self-made, local historian on printing and bibliophile Lee J. Stoltzfus, author of The Black Art, A History of Printing in Lancaster County, PA.

“For me, the history of Lancaster County printing is not just a story about ink on paper. It is a story about a community that has always valued information, education and new ideas. Even the Amish have long learned the value of the printed page and have used new information to become experts on farm-to-table agriculture, solar power and alternative energy,” wrote Stoltzfus when I contacted him about this column’s subject. “The history of Lancaster County printing is a reminder that our community has never been a cultural backwater. While many visitors here have often only focused on our buggies and cornfields, those of us who live here have always focused on how to acquire the tools and information necessary for creating well-being. And, the printed page has always been one of the most important of those tools. The printed page has provided Lancaster County with valuable solutions for helping to build this state and this country.”

Reveling in Going Retro

Event co-chairs David Groff and Justina Juvonen Dodge.

Lucy and Desi, Dean, Marilyn and other icons from the Fabulous Fifties were on hand as the Fulton Follies transported its guests in the way-back machine to Prom Night 1959.

Each year, the Fulton Theatre’s most loyal donors look forward to “Fulton Follies,” a fundraising event that spotlights the fun of supporting this performing arts organization that is filled with talented extroverts who love showbiz. Through its nine years as a significant fundraiser, Fulton Follies has morphed from dinner in donors’ homes followed by a show at the Fulton Theatre to a highly themed event hosted at the theatre’s friendly neighbor, Millersville University’s Ware Center.

With Nicole Hackman – newly onboard as donor relations director – at the event’s helm, and two fledgling Fulton board members – Justina Juvonen Dodge and David Groff – as the event’s energized co-chairs, their ideas were fresh, fun and boundless. “One of the great joys of programming a fundraiser for a theatre is being as creative and theatrical as possible, which means that the entire event was a ‘show,’” Nicole explains. A spirited committee of 23 helped execute the party’s cast of characters that included 20 actors, five backstage staff members, 15 children ages 7 and up, six musicians and 20 volunteers.

Judy and Paul Ware

Arriving guests, who were encouraged to dress the part of a 50s prom-goer, were met on Prince Street by actors portraying James Dean and Gidget, hanging out next to a classic convertible whose radio was blasting hits from the 50s. Much younger actors were playing hop-scotch and jacks (remember those?) on the sidewalk. Still others were doing the Stroll (remember that?). Guests also passed by a hula-hooping babe as they headed for the Ware Center to mingle with more actors dressed, coiffed and in character as Marilyn Monroe, Dean Martin and other famous faces from the 50s. Of course, Marilyn entertained with her signature Diamonds are a Girl’s Best Friend, while Dean charmed at the bar with his pal Frank Sinatra. Carmen Miranda danced, and a young Gene Kelly glided around the dance floor.

Guests arrived in full 50s mode, including Gale Zorian and Jim Hagelgans, who are pictured with Marc Robin, the Fulton’s executive artistic producer.

An Ed Sullivan impersonator announced the “really big show” to come, as more legendary icons – Elvis, Audrey Hepburn, Ann-Margaret, Liz Taylor, Rock Hudson and Buddy Holly – interacted with guests. The Beav’s mom, June Cleaver, whose TV-show living room was recreated in a nostalgic vignette, was also on hand.

The traditional silent and live auctions were augmented with an innovative money-maker: voting for the prom’s king and queen. Nominated guests jumped into the friendly competition, campaigning for cash votes throughout the night.

Reincarnated performances by Johnny Cash, Lucy and Ethel, Bill Haley and the Comets, and Dean Martin were just the warm-up for a group of children from the Fulton Academy of Theatre who relived the Mouseketeers of the Mickey Mouse Club with gusto!

Although the vintage celebs were faux, the night was a genuine star-studded affair, whose proceeds will help to support the Fulton’s multiple outreach and education programs and its operating budget. Bravo!

The Fulton’s 2018-19 season opens September 18 (through October 14) with Treasure Island. The schedule follows with: 42nd Street (November 13-December 30); Chicago (January 22-February 17); Once the Musical (March 19-April 17); Sophisticated Ladies ((April 30-May 25); and Mamma Mia! (June 4-July 14). For details, visit thefulton.org.