CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Heart Café

“I’m really excited to be in Marietta,” says Chef Jason Hampton, who took over the East Market Street café in June. “We’ve been warmly received by residents and other businesses.”

Jason, who graduated with honors from Johnson & Wales (Virginia Beach campus) in 2000, has always dreamed of owning his own restaurant. “It’s been a four- or five-year process,” he explains. “I was looking for the right opportunity that would allow me to do something different and unique.” In the meantime, he served as the executive chef and director of dietary services at a senior living community and continues to operate his Elizabethtown-based private chef and catering service, In a Pinch, out of a 21-foot trailer “that is probably more tricked out than the kitchen at Heart Café,” he says. He views becoming a business owner as a “culmination of working in restaurants, catering and learning what people want.”

Becoming Heart Café’s owner happened almost by accident. “I was asked to consult with the owners after it had been open for a year,” he explains. In his opinion, the café needed full-time owner/operators. “The owners couldn’t commit to being at the café for day-to-day operations and the then 20-person LLC had full-time commitments,” he explains. It occurred to Jason that this might be the opportunity he was looking for. “So, I made an offer and Heart Café was mine. It all happened really fast.”

Jason initially closed the location in order to make some cosmetic improvements (he worked with Pete and Carol Heth on the project) and design a menu. Heart Café had a soft reopening in early August, and Jason plans to have a grand reopening in late September. He loves the space, explaining that the bright and airy café is located in the bar of what was once a 19th-century hotel.

For now, it is open Wednesday through Sunday for breakfast and lunch. But, Jason is not offering standard fare. For example, the Eggwich includes his signature Tomato Bacon Jam. The Fat Elvis Belgium Plate is composed of waffles, sliced bananas, bacon, chocolate shavings, peanut butter cream cheese and an optional dip of vanilla ice cream. The lunch menu is equally as adventurous and includes soup, salads and sandwiches.

He’s excited to be working with Lancaster Farm Fresh Cooperative and is entertaining the idea of making shares available through Heart Café next season. He is also selling Humankind water products, as well as Boylan Craft Soda and Italian Cream Soda. A coffee bar provides a wide range of tastes, as does the fusion water. Ice cream and other treats are also available.

Jason hopes to attract area residents and, of course, those using the river trail for recreation are on his radar. As photographer/biking enthusiast Jordan Bush pointed out, trail users will be looking for “water, a bathroom, caffeine and a bite to eat,” and Heart Café can provide all four, plus a bike rack that is adjacent to the plant-filled patio.

Jason is already looking to the future. “I will be making the café available for private social events in the evening,” he notes. Online ordering and catering are also in the planning stage.

“I’m excited to partner with Nathan Drager of Drager Farms on hosting farm-to-table dinners,” Jason says. He will also be designing and preparing the farm-to-table fundraising dinner (September 15) for the organization Lancaster County Field of Hope. In Jason’s case, it seems a chef’s work is never done.

17 East Market Street, Marietta. Open Wednesday-Sunday, 8 a.m.-2 p.m.

Call 717-604-1169 or visit Facebook.com/heartcafe.marietta.

McCleary’s Public House

You might say that McCleary’s is Freddy States’ ongoing fixer-upper project. First, he transformed a patio at the rear of the property into a glass-enclosed four-season garden room. His latest project is McCleary’s Pier, a sand-filled, beach-like area that’s adjacent to the garden room. He is tinkering with opening an ice cream window and plans to open a bakery on an adjacent property.

He met his wife, Danielle, and business partner, Joey Bowden, through working at Haydn Zug’s. “I learned a lot from Terry Lee,” he says of Haydn Zug’s former owner. He also worked for Greg Bucher at Chancey’s Pub in East Petersburg and liked its casual atmosphere. “We aimed for something in-between the two,” he says of McCleary’s menu and vibe.

Freddy and Danielle have owned McCleary’s since 2006. The pub, which was launched by the late Kip and Michele McCleary in 2000, makes its home in a former hotel on West Front Street.

The expansive and varied menu (from both a food and spirits perspective) is an attraction of its own, but it’s the extras that have helped to develop a devoted clientele. Music is offered every week, Wednesday through Saturday. Wednesdays feature local talent such as Magill & Friends (Celtic and Irish music on the first Wednesday); Sporting Hill Ramblers (original songs on the second Wednesday); Adam Blessing (singer/songwriter on the third Wednesday) and Turn the Page (electric and acoustic classic rock on the fourth Wednesday). An array of musical entertainment fills the calendar Thursday-Saturday. If music isn’t your thing, Trivia Night is held on Wednesdays. And, if you’re out and about on weeknights from 9-11, there’s Late Night Happy Hour. The garden room is a popular place to hold rehearsal dinners, birthday parties and other milestone events.

As for the menu, you don’t have to wait until St. Patrick’s Day rolls around to enjoy Irish food. The menu always features Irish favorites such as Bangers and Mash, Shepherd’s Pie, and Fish and Chips, which, according to a survey conducted by the Old Speckled Hen Beer Company, is among the Top 5 in the country.

130 West Front Street, Marietta. Open daily.

Call 717-426-2225 or visit mcclearyspub.com.

The Railroad House Inn

Like many restaurants in Marietta, the Railroad House, which dates to 1823, has seen its fair share of uses. Originally, it did double duty by providing canal workers with lodging and those waiting to catch a train with a “depot.” For a time it was a private residence. Architect John DeVitry purchased it (along with John Westenhoefer) and hand dug the cellar to create space for what would become a 60s-era coffee house and later a disco. A succession of restaurateurs/inn owners operated the Railroad House until 2008, when Eric Farr and Tracy Beam took over the inn. Co-owners Freddy States and Joey Bowden assumed the operation of the restaurant.

Then, the enterprise came crashing down. Flood waters associated with Tropical Storm Lee (2011) inundated the cellar and first floor. The cellar sustained the worst damage, as the muddy river water impacted every nook and cranny of the space.

But, as with any storm, blue skies eventually return. Such was the case with the Railroad House. Starting almost from scratch (the 60s-era bar somehow survived unscathed), Freddy and Joey (with help from friends and family) created the Perry Street Cellar, whose focus is craft beer and pub fare. Today, the rustic space is also used for monthly beer dinners, Vinyl Wednesday (fans of vinyl albums can bring their collections in to share with others) and, on occasion, private events. Upstairs, upscale fare is served in the two dining rooms – the decor of the main room was inspired by the steampunk look and includes railroad-oriented memorabilia, antiques and art, while the smaller room takes its inspiration from Marietta’s colonial days.

Chef Talon Lewis, who is a graduate of Donegal High School and YTI, oversees the menu. “Growing up, I always enjoyed working in the kitchen,” he recalls. After graduating from Donegal, he set his sights on culinary school. “I like the rush that working in a busy kitchen provides,” he says. He is a proponent of utilizing seasonal and sustainable ingredients and reports that he grows tomatoes, peppers and herbs in a garden behind the restaurant. “I’d like to grow more, but light is an issue back there,” he explains.

Like many restaurants, the Railroad House is experimenting with events that attract new guests. For example, musical entertainment is regularly offered in the cellar, and this summer, yoga classes were held outdoors on the property. In the spring, a fundraising event called Chowderfest benefits animal-welfare organizations. An increased emphasis on weddings is in the planning stages. And, the train depot on the opposite corner of Perry and Front streets begs for a new use. “One of these days…” Freddy muses.

As for Joey, he agrees with Freddy’s assessment that the trail, cuisine and history complement each other. “At the Railroad House, nature, great food and historic architecture merge,” he remarks. Chef Talon adds, “It’s an exciting time to be in Marietta – we’re just out here doing our thing.”

280 West Front Street, Marietta. Open Wednesday-Sunday. Call 717-426-4141 or visit railroadhouseinn.com.

Thoroughly Modern Lancaster

Lancaster may be the epicenter of colonial and traditional styling where kitchen design is concerned, but if this kitchen is any indication, we have our fair share of modernists among us.

David White, whose company, Kitchen Encounters, designed and executed this kitchen, readily admits that modern is a style that has “rarely” been requested among the clients he has worked with over the last 11 years. “It’s not typical for us, or for Lancaster, that’s for sure,” he reports. “We like what we like in Lancaster, and that’s basically traditional.”

Still, David and his team were excited to be given the opportunity to work on a project that would essentially be outside the box from a style perspective. “Most people have an idea of the style they want, but need a little help to get the look they are after,” he explains. “However, Jackie and Ray, our clients for this project, knew exactly what they wanted.”

The project would also present the team with some first-time “encounters,” including the waterfall island and touch-latch cabinetry. The shades of gray color scheme also represented a deviation from the norm. “White Shaker cabinets still dominate in Lancaster County,” David notes. “But, I think people are increasingly embracing gray – I think they’re more apt to use it instead of beige.”

Jackie and Ray had made the decision to downsize and purchased a house that would allow them to fully convey their love of modern styling via a whole-house remodeling project. The kitchen in their previous house was traditional in style, and as Jackie explains, “We liked it, but it just wasn’t us.”
When the couple asked family and friends for recommendations for a kitchen designer, a friend of their daughter’s suggested Kitchen Encounters. At their initial meeting, the couple explained their vision and shared they enjoy being involved in the selection process. “We have the same taste and work really well together,” Jackie says of her and Ray’s fondness for perusing magazines and the Internet for products and ideas. “I watch a lot of HGTV, and the first time I saw a waterfall island, I knew I wanted one,” she adds.

The gray color scheme is a carryover from their previous home. “We remodeled our master bath and went with a gray color scheme and loved it,” she continues. “So, we decided to use gray as the color basis for our new kitchen.”

With the style established, designing a multi-functional space was next on the agenda. Jackie loves to cook, and both she and Ray enjoy entertaining. A window-filled addition had created space for casual dining and seating areas, but the area between them essentially resulted in dead space. David suggested that they put it to better use and expand the footprint of the kitchen into it. “By doing so, we were able to provide the kitchen with two islands,” he explains.

The larger, multi-tiered island does double duty as a breakfast bar and cooking space. Drawers and cabinets are designed to stay organized with special pull-outs that accommodate utensils, spices, baking sheets, etc. The smaller waterfall island provides prep space thanks to an inset sink; it also allows for easy cleanup, courtesy of a dishwasher and pull-out trash receptacles. It also does duty as a staging area for the adjacent formal dining room. A wall that holds the paneled refrigerator and stacked ovens is easily accessible from both islands.

The touch-latch cabinetry is very much on trend and was highly visible at January’s Kitchen & Bath Industry Show (KBIS) that was held in Orlando. Some refer to the style as handless cabinetry, since it allows you to merely bump a cabinet or drawer and it automatically opens. They close just as easily. “All the cabinets in this kitchen are custom,” David points out. “The style gives you a really clean, minimalist look, especially since hardware isn’t involved.”

No kitchen is complete without the finishing touches. The islands literally sparkle, thanks to the quartz countertops that distinguish them. “We had to use specially engineered brackets to hold the weight of the quartz,” David notes. Quartz counters also top the lower cabinets but deliver a more matte look. Wall niches are highlighted by tile in a basket-weave pattern. The porcelain tile floor also reflects the basket-weave effect. Ray specified its layout. “The offset way in which it was laid delivers more of a random pattern,” Jackie explains.

Other design elements include pendant lighting over the main island and top-down/bottom-up shades on the oversized windows that admit filtered light or allow for a view of the gardens. Modern stools provide comfortable seating at the breakfast bar. All, of course, tie into the gray color scheme. “Between the style and the color, you have a very modern kitchen,” David remarks.

As for Jackie and Ray, they enjoyed the collaborative effort. “They were in touch with us every day,” Jackie says of the Kitchen Encounters team. “They explained everything explicitly. I feel we made some new friends.”

 

 

Credits

Design/Installation: Kitchen Encounters
Appliances: Martin Appliance

Aura Espresso Room: A Stop on Queen Street

I must have walked down Queen Street dozens of times and never noticed the cute little coffee shop next to Issei Noodle. Walking down the street, I became aware of a crowd on the sidewalk waiting near what appeared to be a takeout window. People smiling and holding clear cups of coffee hung around chatting and sitting at charming white lattice sidewalk seating. Not a huge coffee drinker myself (I typically opt for tea, much to the chagrin of my coffee-enthused friends). I continued past, thinking that though the shop looked like an inviting little spot, it wasn’t likely to have much on the menu that would suit me.

A couple weeks later, while I was doing an ‘Instagram takeover’ for Lancaster County magazine’s companion publication Dining in Lancaster, I noticed a message had been sent in inviting someone from the publication to come down and try out something called Aura Espresso Room, a coffee shop in downtown Lancaster. I tried to remember if I’d ever heard of it or noticed it walking by, but I was hard pressed to think of anywhere that wasn’t the more widely known Mean Cup or Passenger Coffee, which most of my friends frequented. A look at Aura’s Instagram feed revealed that they were the very place I had dismissed weeks prior.

Later that day I found myself once again walking down Queen Street and decided to stop in. I introduced myself to the man and woman behind the counter, and they introduced themselves as the owners, one a Lancaster native and the other originally from Greece. Upon asking them what they thought I should try, I was presented with a sandwich and a vanilla affogato. Since it was a nice afternoon, I opted to sit outside at one of the white tables, finding myself delighted at the potted basil plant with which I shared the table.

The sandwich, labelled as “The Greek” on the menu, was as good as it was simple. Made with feta, tomatoes and cucumber served on a baguette and sprinkled with olive oil and oregano, the taste was surprisingly flavorful for a meatless sandwich. The acidity of the feta (a classic ingredient in Greek food) in combination with the milder tomato and cucumber was a great balance that I’ll be sure to replicate at home in the future. The addition of the baguette (a French twist to an otherwise Mediterranean combination) absorbed the oil and herbs, contributing to the surprising richness of the whole affair.

While the sandwich was great, the vanilla affogato was undeniably the highlight of my visit to Aura Espresso Room. This dessert-coffee combo was very fun and incredibly tasty. Presented with what resembled a wine glass with a scoop of ice cream and a shooter of espresso, I was instructed to pour the espresso over the ice cream and eat it with the spoon that came with it. Though I don’t typically like espresso (I tend to find the taste to be too strong), it was perfect when poured over the ice cream. By allowing the ice cream to melt and combine with the espresso, the strength of the coffee was both tempered and sweetened.

I had a great experience at Aura Espresso Room– the owners were incredibly friendly, the food was excellent, and the space was cozy and sweet. Aura Espresso Room’s mission is “to be a class above our competitors by providing personalized service and continuously grow through innovation and dedication to excellence. Aura Espresso Room is committed to always deliver a premium coffee experience and create vibrant cafes that reflect, improve and inspire our communities.” These values were certainly reflected in the service, unique menu items, and presentation– looking forward to my next visit!

Discovering Fête en Blanc

Discovering Fête en Blanc

Last summer in Lancaster, I found myself feeling limited as to what to do since school was no longer in session. Franklin & Marshall College’s campus was deserted, there were no clubs or events being run by my school, additionally being 20 meant that I couldn’t take part in a lot of shows and concerts with my older friends.

This summer, however, I was excited to be able to explore Lancaster City in a new way. Now 21, I found myself enjoying the live music at Tellus360 (particularly Big Boy Brass on Sundays) and the adjacent Altana Rooftop Lounge. Looking for some variety, something new, I turned to my computer in search of something to shake things up.

One day while scrolling through my Instagram feed, I came across something I’d never heard of, an event called Fête en Blanc. I was confused at first, not quite sure what it was from the photos of Lancastrians wearing all white at what looked like a fancy dinner party. A visit to the event’s website, http://feteennoirelancaster.org/fete-en-blanc/fete-en-blanc-gallery/, would reveal that it was a pop-up all-white summer party inspired by a French tradition called Dîner en Blanc held in Paris.

Held this year on Thursday, June 28, the location of the event remained a secret until noon of the preceding day. A 21-and-over event with a limited number of available tickets, Fête en Blanc carried an air of exclusivity and decadence that increased upon finding out that the event would have a mystery live music performance and that the elaborate white outdoor tables, food, and decorations were not provided by the event. Attendees were rather asked to BYOE (Bring Your Own Everything), impressive considering how elaborate some spreads were in the pictures I was seeing.

Intrigued and excited, I and hundreds of others waited at hour intervals from 9 a.m. to noon in the hopes of winning tickets in the online lottery. Within 10 seconds of the link going live, the first batch was sold. And the second. And the third. Luckily, I was able to get tickets during the last time slot, and a week later I picked up my tickets from a stand in Buchanan Park. I found myself surprised days later when the location of the event was announced, and it was none other than Sponaugle-Williamson Field at Franklin & Marshall College, my alma mater less than 30 feet from my apartment.

The event did not disappoint. Dressed in white and carrying an arm full of food from Oka Asian Fusion, I was greeted by a retro sign surrounded by hanging lights and entered to the sight of hundreds of people in white having dinner and waving white napkins for a toast. For most of the night there was an instrumental group playing a combination of pop covers and more classical sounding pieces before Big Boy Brass (the very same from Tellus360) made an appearance as well. As thousands of people sat eating in style and enjoying the music, I was surprised and delighted to see a bright red helicopter dip low overhead, releasing a profusion of confetti on the cheering crowd.

I would highly recommend the event to anyone interested in good company, good food and good music. While the band and location ended up being very familiar to me, the novelty of the event made everything seem new and fun. Keep a look out on their website for information on next year’s event or for Fête en Noir, a winter all-black equivalent of their summertime celebration. My only regret is that I’ll be graduating from college next year and may not be able to attend Fête en Blanc 2019.

Magical Sunflowers

As we head into August, there is one crop that really draws a crowd. It’s not something grown on many farms in the area, but that only adds to the appeal when you stumble across entire fields brimming with bright-yellow sunflowers!

I’ve always enjoyed the beauty of sunflowers, not to mention the tasty snack their seeds provide. You can imagine my reaction the first time I drove past a field blooming with sunflowers. I did a double take, immediately turned the car around and grabbed my camera. Since then, I’ve been looking for sunflower fields every August – from areas north of Lancaster County down into Maryland, where they typically bloom a little later. Last year I had the pleasure of discovering the sunflower field pictured here; incredibly enough, it’s located next to the Please Wash Me Carwash in Elverson, Chester County.

Rick Frey and his wife, Joey, built the car wash in 2003. One day Rick was driving home when he noticed a bunch of cars pulled over at a farm. Then he noticed the farmer’s sunflower field and all the people taking pictures and admiring the scenery.
In 2010 the couple planted a 1-acre crop of sunflowers in the field next to their car wash, with the hope of attracting customers during the slow summer months. It worked, and it has subsequently attracted more and more people each year.

Over time, this simple idea to attract customers has become less about promoting their business and more about community. The Freys’ sunflower field has now become infamous through social media (the sunflowers have their own Facebook page) and news stories that have attracted tens of thousands of visitors over the years. In the past, the Freys have freely shared this attention to the benefit of local organizations such as the Twin Valley Food Pantry.

Rick now views the sunflower field as a unique public space and enjoys seeing all of the various ways people utilize it. Some come to admire, some come to take pictures, and some even arrive with paint and canvas to capture the beauty of sunflowers in the spirit of old master painters such as Vincent van Gogh. The Freys encourage everyone to visit the field and enjoy the unique scenery it provides free of charge. However, due to its popularity, they ask that you take nothing but pictures and memories when you leave.

The sunflowers typically begin to bloom around the last week of July or the first week of August. They normally bloom for two to two-and-a-half weeks, with peak blooming lasting about a week before they begin to wilt. Timing is key to catching the field full of giant orange and yellow blooms standing at attention. So, be sure to follow Lancaster County magazine’s Facebook page and Instagram for my updates on the sunflowers.

Make it a day trip! Sitting just off Route 23, where Lancaster borders Chester and Berks counties, Elverson provides a great opportunity for a summer drive with a variety of potential destinations – such as Historic Poole Forge and the Hopewell Furnace National Historic Site – along the way. The sunflower field itself is located directly next to the Please Wash Me Carwash at 1 Yingst Drive in Elverson. I hope to see you there!

Back to School

How much do you know about what’s going on in your school district? Unless you have children in school, more than likely your only connection is paying school taxes.

If you fall into the clueless category, all I can say is that you have a lot to learn. I’m sure if you returned to the high school you attended, you wouldn’t recognize the place, as most schools have grown tremendously over the past 40 to 50 years. And, you’ll discover the curriculum is radically different – schools in Lancaster County have moved far beyond the 3 R’s and have incorporated technology, innovation, ingenuity and humanity into the learning process. Trapper Keepers have been replaced by iPads.

Before the 2017-18 school year came to a close, we asked four public school districts and one private school to share a unique aspect of their curriculums with our readers. They included Penn Manor, Manheim Township, Conestoga Valley, Cocalico and Lancaster Mennonite. If you fear for the future, fear not. The students we met were focused, involved, talented, creative, polite, friendly and the list goes on.

Those attributes have resulted in recognition from U.S. News & World Report, which has conducted a Best High Schools in the United States survey since 2007. This year more than 28,800 schools were assessed; a record 10 Lancaster County schools made the national ranking and national recognition lists, with Penn Manor leading the way. The rankings are as follows:

The rankings are based on college readiness and take into consideration such factors as reading and mathematics scores, graduation rates, and participation in advanced placement and international baccalaureate exams, as well as other criteria.

Lancaster Mennonite School … Fine Arts

Stats: Lancaster Mennonite, which is a private, Christian-based school, consists of several campuses, including Lancaster Mennonite School (grades 6-12), Locust Grove (grades PreK-8), New Danville (grades PreK-5), Kraybill (grades PreK-8) and Hershey (grades PreK-12). This year, 146 members of the Class of 2018 – representing 18 countries – graduated from LMS.

Many believe the ability to express oneself through any art form is a God-given talent. Lancaster Mennonite fully embraces that belief, and in an age when the arts are victims of budget cuts, its students and faculty are grateful that the fine arts are deemed important to the educational process.

Dean Sauder, who has taught theatre and Bible classes at Lancaster Mennonite for the past 17 years, explains that the arts have always been an integral part of the Mennonite community. “A cappella is at the core of Mennonite music,” he says, explaining that those seeking religious freedom centuries ago often conveyed their stories through a style of music that is choral based and sung without instrumental accompaniment. That tradition continues today through the school’s nationally recognized Campus Chorale group, which performs both locally and internationally. “We also incorporate music from many cultures,” explains Marcella Hostetler, who serves as the Fine Arts department chair.

Dean and other faculty members are grateful that the administration has taken steps to ensure the arts will always be a vital part of Lancaster Mennonite. He maintains that because the arts are thriving in Lancaster, students are viewing them in all-new light. “Here, you can be cool and involved in the arts,” he says. “It’s now at the point where kids are coming to me and asking to be involved in our drama productions.”

Lancaster Mennonite has its own arts center, the Calvin and Janet High Fine Arts Center, which was built in 1994 and features a 1,300-seat auditorium, music-practice rooms and art studios. “It’s a beautiful space; we’re very proud of it,” Dean says.

How important are the arts to Lancaster Mennonite students? During our visit to the Lancaster campus, we met several students who are actively involved in various facets of the arts.

Willa Beidler, who will be a senior, is involved in voice and drama and starred as Dorothy in last year’s production of The Wizard of Oz. She’s also a member of the school’s choir and took piano lessons for a period of time. She traces her interests back to childhood, explaining, “I knew all the songs from Oklahoma by the time I was 3. I’m a huge fan of musical theater.” She says enrolling at Lancaster Mennonite was a family decision that was based on several criteria: It’s a smaller school that offers a faith-based curriculum, with teachers providing students with individualized attention. She plans to further her arts education on the college level.

Noah Schnabel, who will be a junior, followed his older siblings to Lancaster Mennonite as an eighth grader. He loves the school because it allows him to explore “so many elements” of his interests in both the arts and science. He began taking singing lessons in seventh grade and is now working on his acting talents as a result of the positive experience he had performing in the school’s production of Into the Woods.

Then, there’s Javon Thomas, a rising senior who is originally from New Jersey. After completing sixth grade, his family was of the opinion that a smaller school would best suit his academic needs. “We had this talk, and when Lancaster Mennonite came up in the conversation, I said, ‘Please don’t send me to a Mennonite school,’” he shares. Nevertheless, Lancaster Mennonite was his next stop. On a whim, he tried out for the choir and amazed everyone with his voice. Next, he auditioned for a role in The Wizard of Oz and won the role of the Scarecrow. “I regret not being involved in drama earlier,” he says, noting that he hopes to pursue the arts in college.

We also met Mengtao Jing, who hails from China and will be attending the University of the Arts in Philadelphia this fall. He has been at Lancaster Mennonite since his freshman year and lives with a host family. (There is a special dorm for foreign students who wish to live on campus.) “I like Lancaster a lot,” he says. “It’s totally different from China – I like how green it is and the fresh air.” He portrayed the Tinman in The Wizard of Oz and performed all of his lines in Chinese (subtitles were provided for the audience). Through a program offered by Millersville University, he took part in a pre-college music program and shares that his future as a vocal major can be attributed to his mother. “She was a singer, and I remember her singing to me all the time,” he explains.
Rein Wenger has been a musician since kindergarten, when he began taking piano lessons. At Lancaster Mennonite, where his mother is a teacher, he joined the band as a freshman and became an accomplished trumpet player, earning spots in both regional and district band competition. He is also a member of the school’s Brass Quintet. His next stop will be Thaddeus Stevens, where he plans to major in electrical engineering. “But, I’ll stay with music, as well,” he says.

Mica Nieves followed her brother to Lancaster Mennonite. She is multi-talented as she is a muralist, song writer, singer and pianist. For the Art in Action initiative, in which students were challenged to design a mural that would convey the theme that music has the ability to transform lives, Mica, who won the competition, brought her mural to life in one of the piano practice rooms. “Music gives you life,” she remarks. Her next stop is Messiah College, where she plans to study political science.

Bethany Bronkema was also in the practice room. Her family moved to Lancaster when she was in the sixth grade and liked the idea of her attending a smaller school. She became involved in the choir and the band and, together with Mica, Sydney Esch and Kate Kindelberger, formed the indie folk group, the Radiettes. They’ve performed at venues around the county and are working on their first CD. Now that they have graduated, they hope to continue performing together. “We’ll all be in Pennsylvania, so we’ll see what happens,” says Bethany, who will be off to Swarthmore College in the fall, where she plans to study environmental sciences and engineering.

Whether their students pursue a future in the arts on the college level or go in altogether different directions, Dean and his colleagues are proud of the talents that have emerged at Lancaster Mennonite. “Even if you don’t pursue it as a vocation, the arts can be a life-long interest,” he says.

Manheim Township High School … Cyber Seniors

Stats: The school district includes a high school, middle school, intermediate school and six elementary schools. In 2018, 448 seniors graduated.

No, the “Seniors” reference in the title does not apply to students in grade 12. It refers to the township’s senior citizens.

Cyber Seniors is a national program that began in Ohio and has spread nationwide. Its premise is simple: High school students mentor senior citizens as they learn how to connect to technology. Sharon Schaefer, who is the principal at Brecht Elementary School and helps to facilitate Manheim Township’s Cyber Seniors program, credits the district’s superintendent, Dr. Robin L. Felty, for bringing the program to the township and making it a district initiative. Cyber Seniors is also part of the student-community relationship that was the subject of the superintendent’s March online blog, “Students Serving Others & Making a Difference.” In the blog she wrote, “Student-community relationships help to build character, positive identity, self-esteem, resiliency, and an understanding that all voices matter.”

Giving back is an integral part of Manheim Township’s mission to “nurture and challenge” its students. Last session’s mini-Thons raised $151,060 for the Four Diamonds Fund. The school’s Key Club donated 4,029 hours to community endeavors, which was the second-highest in the state. Other student-led and student-supported activities have raised funding and awareness for an array of causes.

When a proposal for reaching out to senior citizens was discussed, the Cyber Seniors program was deemed a perfect fit. After all, today’s students are tech-savvy and have the ability to navigate computers, laptops, tablets and smartphones with ease. Many senior citizens, on the other hand, find technology to be both challenging and mystifying. (The reason why members of the Greatest and even Baby Boom generations are tech-challenged can more than likely be attributed to the fact that they left the workforce just as the computer age was dawning.) But, put students and seniors together, and magic happens.

In establishing the program, advisors speculated that there would be little difficulty in attracting senior-aged students, as five senior-living communities are located within the township. Relying on members of the high school’s Tech Team to step forward, the school invited its student body to volunteer as well. The program required yet another partner to supply a location and, because so many of the district’s senior residents are regular visitors to the Manheim Township Public Library, it made one of its multi-functional rooms available. “They’ve been an awesome partner,” says Sharon.

Yet, another component of making the program work centers on the support of parents. “This is an after-school extracurricular activity,” Sharon explains. “While the district transports students to and from the library, students who don’t drive need transportation to get home, and that falls to the parents.”
Training sessions are held prior to each of the four-week programs, and some unexpected volunteers have stepped up, including the football team whose members were onboard for the spring session. “When Coach Evans heard about it, he told the team, ‘You guys are signing up!’” district spokesperson Marcie Brody reports. “We hope to get the spring sports teams involved during our next session. It’s just a wonderful way for our students to give back to the community.”

And, the senior community has responded. As soon as the spring session was announced, residents enrolled. “We had a waiting list,” says Marcie. “Landis Homes even had a van transport their residents who enrolled in the class. And, Brethren Village has expressed interest in having us set up a class on their campus.”

Students are paired with seniors on a 1:1 basis. The seniors are welcome to bring technological devises – laptop, iPad, smartphone, etc. – they find to be a challenge. Ninety-two-year-old Dolores Stehman, who was paired with freshman Billal Gomaa, got an iPad last year, but she had no idea how to use it. “Part of my family moved to Georgia, and I wanted to stay in touch with them,” she explains of her attempt to do so through technology. She loved working with Billal. “He’s so patient – I really learned a lot!” she exclaims.

Computers were totally foreign to Addie Karl, until her husband shared information he had read about the class. Addie signed up for the class and immediately bought an iPad. She was especially interested in learning about email, so students tutored her. She was thrilled when she sent her first email to a friend and was excited to share the news with them that she received a response.

Other seniors have requested help with downloading forms, games and music. Some want to set up social media pages and learn about apps. They’re also curious about online shopping. At the end of each class, advisors share pertinent information with the seniors, notably how to protect themselves in cyberspace, how to detect spam, etc.

While the subject matter is high-tech, the students are learning some very elementary skills that will follow them through life. “The kids are learning so much,” says Sharon. Yes, they are learning the art of teaching, but they are also engaging in social skills such as conversing with an older generation and greeting a person with a handshake. They are also mastering patience. As one senior told me: “My grandchildren tried to teach me how to use a computer, but they talked too fast.”

Marcie marvels at how fast relationships develop. Because so many families move to other parts of the country (or world) for career opportunities, children often can’t establish relationships with their grandparents. This program provides the opportunity to bond with that elder generation. “I had so many seniors from the class ask if they could give their mentors thank-you gifts,” she notes. “I told them that is very generous of them, but this is a volunteer project.” However, volunteering does not go unnoticed. “Volunteer work is noted on a student’s transcript,” she explains.

The dedication and progress of the senior-aged students are also acknowledged. At the end of each session, participants receive certificates that congratulate them on their accomplishments.

Cocalico High School … Media Center

Stats: The Cocalico School District includes a high school, middle school and three elementary schools. This year, 276 seniors earned their diplomas.

Libraries are so old-school. At Cocalico High School, the Media Center combines print with cyber. It’s become a destination where students can learn, create, collaborate and relax.

Whoa! This place is cool! It definitely has all the bells and whistles to keep a generation that grew up with technology fully engaged. At Cocalico, that starts in kindergarten, when students learn to use iPads, and continues through high school, for which students are given their own laptops. Seniors can even take part in Service Learning, an elective that allows them to share their technological skills with students and personnel in the district’s other schools.

The Media Center even looks high-tech, thanks to its modern Jetsons-inspired furniture. According to Librarian (or perhaps that should read Mediator) Ginger Mickey, students love to come into the center during their Focus Period (Study Hall in old-school parlance) and do research, be creative in the Makerspace lab or simply sit and read a book or even leaf through a newspaper or magazine. Yes, you read that right! This new generation has gained an appreciation for the look and feel of paper! “It’s a place to relax, but it’s also one that nurtures independence,” she points out. “It’s the wave of the future – there’s something for everyone here.”

The Media Center made its debut in the fall of 2017, taking over space that was once dedicated to the library and computer labs. It was made possible in great part by the Cocalico Education Foundation, which funds a variety of educational and community programs each year. Areas of focus include Technology

Initiatives, notably the Media Center; Classroom Grants, with an emphasis on STEM (science, technology, engineering, math); Books to Grow On, which encourages parents to read to their toddler through kindergarten-aged children; Cocalico Family Fund, which helps families facing financial, medical, school-related challenges; and Scholarships, through which seniors are given monetary awards/grants to further their education.

For the past 12 years, a large part of the foundation’s funding was raised through a culinary extravaganza called Iron Chef Cocalico – chef’s competition, People’s Choice contest, cooking demos, live/silent auction – which was held at the high school each March. To date, the foundation has raised more than $200,000 through the event. (What is being called a “bigger and better fundraiser” will replace Iron Chef in 2019.) Appropriately enough, the foundation’s impact on the district’s students and families was on view during Iron Chef Cocalico 2018, as the Media Center was open to the public. (District residents can use the library on Thursdays from 3-5 p.m. during the school year.)

Visitors were in awe by what they saw. In addition to the library (12,000 titles fill the shelves), the Media Center is home to a television studio (complete with a green screen), spaces in which classes can utilize technology for a special project or even where various classes can collaborate on a shared project, a teleconferencing room and the ultimate destination: a Makerspace lab that is equipped with computers, a 3-D printer, iPad and scanner, a vinyl cutter, virtual reality headsets, computer programming equipment and more. “We’d like to expand this space to include artistic creativity of all kinds,” explains Brad Kafferlin, whose teaching career began in music and evolved into him becoming an instructional tech specialist. He names sewing machines and looms as possible additions.

While technology can be used to create artful elements, Mr. Kafferlin remarks that only humans possess the ability to be makers. Humans also possess the ability to express their emotions through creative outlets such as writing, art and music. “Robots are emotionless,” he points out. However, when technology merges with the human touch, artistic expression can be taken to an all-new level.

The fact that Cocalico nurtures its students’ creativity is evidenced in the artwork that decorates the Media Center. “We want this center to be an outlet for all kinds of creativity,” he says, adding that parent support and student input are vital components of its ongoing success.

Students Dan Main, Jamie Zamrin and Skyra Heckman, all of whom graduated in May, became regular visitors to the Media Center during their senior year. They especially like the Makerspace, notably the 3-D printer they used to create everything from decorative water bottles to bookmarks and even art/logos for windows/doors. When asked if they were aware they possessed such talents and had the ability – or even desire – to execute designs and translate them to the high-tech printer, Jamie and Skyra emphatically answered (in unison) “No!” Jamie says she’s “learned a lot through trial and error.” Skyra echoes that sentiment, saying, “I learned the most from making mistakes.”

Dan says that prior to his senior year, he rarely used the library, pointing out the imposing furniture and rows of high bookshelves “were not welcoming. The chairs weighed a ton and were hard to move,” he says.

The good news, according to Ms. Mickey, is that usage has doubled. “The Media Center looks different throughout the week, depending on who’s using it and how they are using it,” she says. Demand requires that teachers must now reserve space for classes and special projects. Its popularity led to the launch of a Robotics Club whose members involve themselves in independent projects. The Media Center has also proved to be a hit with autistic students. “They grow and shine through working on collaborative projects,” she reports. Students have taken part in virtual-reality field trips through the Media Center.
Both students and faculty are excited by the prospect of more subject areas being introduced to the Media Center (as well as the new flooring that was being installed over the summer).

And, it seems that technology will be on the menu in the high school cafeteria thanks to the digital signage that is on the planning board (and will hopefully expand into the middle and elementary schools). This new initiative has gained the support of the Cocalico Education Foundation whose ultimate goal is for the district’s students to apply “academics to real world skills.”

Conestoga Valley School District … Volunteers in Action

Stats: The district is comprised of a high school, a middle school and four elementary schools. In 2018, 300 seniors graduated.

What makes a school district function efficiently? In the Conestoga Valley School District, volunteers are part of the equation.

Forty-three years ago, a parent in the district saw a need and devised a plan to solve it. The result was Volunteers in Action (VIA). Through the program, interested citizens can volunteer in Conestoga Valley’s various schools in a range of capacities. “Volunteers devote an average of 11,000 hours a year to the schools,” says the program’s district-wide coordinator, Amy Horst. Today, VIA boasts more than 200 volunteers (all of whom have the required security clearances). Of the 200, Amy estimates that 60 are active and engaged on a regular basis.

While the program does save the district money, the real beneficiaries are the teachers and students. Volunteers allow the teachers to concentrate on their jobs, as they help with behind-the-scenes tasks such photocopying, laminating, etc. They also provide students with the extra attention they may need. Amy adds that VIA does not involve fundraising.

We visited Brownstown Elementary, where volunteers Brenda Williams, Karen Alexander and Diane DeChristopher assist Librarian Karen Weimer with such tasks as checking out books, keeping the shelves organized and returning the books to their proper places. The threesome donates 60 hours a month to the school. Brenda, who is a retired teacher, has been volunteering off and on at Conestoga Valley for 37 years. “I did it for my kids and came back for my grandchildren,” she says, noting that her grandchildren now live in Florida, but she remains devoted to Brownstown. “Kids energize me, and I love children’s books, so the library is a good fit.”

Diane, who is Brownstown’s volunteer coordinator, has donated her time for the past nine years; she has been in the library for the past five years. “I just enjoy being helpful,” she says. “I’ll help wherever I’m needed.”

Karen, who has two children attending school in the district, has been a VIA volunteer for three years. “I love to see the kids grow,” she says. She also appreciates how “warm and friendly” Brownstown Elementary is.
Down the hall in a kindergarten room, volunteer Linda Nauman was helping Mrs. Ditzler’s class with a project. It was Grandparent’s Day, so excitement was in the air. “I get to see a lot of progress being made, as well as a lot of lost teeth,” she quips. She’s been on the job since the mid-70s, “always at Brownstown,” she notes.

According to Amy, volunteer opportunities are varied and can be as in-depth as being a classroom assistant or a once-and-done activity such as chaperoning a school event or class trip. Volunteers can also assist with clerical work or help with special events such as Health Screening days, Back-to-School night and Teacher Appreciation events. “Each school is different,” Amy notes. But, the outcome is always the same: Through volunteering, parents are afforded the opportunity to be a part of the education process.

Penn Manor High School … The Virtual Reality of Farming

Stats: The district is home to a high school, two middle schools and seven elementary schools. In June, 371 members of the Class of 2018 received their diplomas.

Travel through the Penn Manor School District, and you’ll notice two things: It’s far-reaching, and there are a lot of farms, some of which are among the oldest in the county and have been home to generations of families.

Penn Manor students who grew up on those farms are proud of the tradition they plan to carry on. In addition to gaining on-the-job experience, the 230 students who are enrolled in the district’s agricultural education program are learning how technology is impacting the industry via computerized tractors, hi-tech ID tags for cows and even drone surveillance of fields.

That pride is reflected in a project that can be seen worldwide – Farming for the Future in Lancaster County, PA – which students created through Google Tour Creator. For this “tour,” Google allowed a select number of schools in the country to test drive new technology – including the newest VR goggles and a Poly web interface – to create 360-degree tours of their chosen subjects.

Penn Manor students had previously participated in Google-sponsored Expedition Virtual Reality tours and, along with Diane Glock-Cornman, who teaches agricultural and veterinary sciences, noted that farming had never been showcased. When the Tour Creator project was announced, they took their idea of showcasing farming to Technology Specialists Judy Keller and Shelby Foster, who then prepared the application. Google liked the topic and designated Penn Manor as one of the 36 schools that would work with the new technology.

In order to create a polished and professional product, the extracurricular project required the input of writers and designers and, therefore, students with an interest in communications and graphic design were also invited to participate. The community also supported the project, as many family farms and other ag-related businesses opened their doors to the students.

The participants were excited to show the world what farming entails and chose to include such topics as dairy farming, landscaping, erosion control, greenhouses and family farming traditions. The panoramic photos are interspersed with pop-up explanations and in some cases, other photos. For example, Blake Rohrer, who lives on a dairy farm, took the lead on photographing farm equipment. Damian Krieder, whose family operates a mulch farm, oversaw the scenes of a mulching operation. Clara Hess, who lives on a dairy farm, helped formulate the dairy farm scenes, while Kyle Bushong, who also lives on a dairy farm, wrote the copy for the segment. Others who brought their agricultural know-how to the project included Emily Aukamp and Laurel Barley. Valentina Zamora represented the district’s English department and worked on text for the project. Elizabeth Broderick wrote the copy about water waste. Jadyn Coble, who is in middle school, took photos, with assistance from Max Bushong. Isaiah Stoltzfus, a commercial art student, also brought his talents to the project.

The collaboration created a camaraderie that seldom occurs. According to Judy, “Kids were involved who would never have had the opportunity to interact. I think the non-farm kids now have an appreciation of agriculture.” Diane, who was an advisor for the project, maintains that the students’ passion for the project brought focus to the fact that farming Lancaster-style is a family affair. “People often miss that fact,” she says. “What the students achieved through this project helps to drive that fact home.”

The finished project impressed Google for Education personnel. Students and advisors were amazed to learn that Google wanted to send a film crew to Lancaster to create a video about the making of Farming for the Future in Lancaster County, PA. Over a three-day period in late April, the students showed the Google team “their Lancaster.” At some points, the crew deferred to the students’ guidance on how to properly videograph what they were being shown. “To have them ask Isaiah how they should be approaching something was incredible,” says Diane. Lisa Mayo, an advisor from the English Department, says, “To experience the film crew and visit from Google was beyond anything we expected.”

And, the students proved to be perfect hosts. “One day after school, they took the crew to Pine View Dairy for ice cream,” notes Judy.
The resulting video aired May 9 to coincide with the global release of Tour Creator. Kyle Bushong appreciates the opportunity the students and their school were given to not only work with new technology but to share an industry that is the backbone of Lancaster County with the world. “This land is highly valued,” he says, referring to not only the viewpoint of his generation of future farmers, but also by “the many generations that lived here before me. This is a great way to get the facts out there about what we do.”

To view the student’s project and the Google video, visit https://technology.pennmanor.net/awards.

Here a Chick, There a Chick…

A growing number of folks are returning to the age-old tradition of raising backyard chickens. It’s a curious hobby that a number of my friends have adopted. From a culinary perspective, having fresh eggs on hand is almost certain to enhance your menu, but what else does it bring to the table? I set out to discover which came first, the chicken or the egg?

In pursuit of answering that question, I spoke with about a dozen other folks – from all over the world through the magic of the Internet – who raise chickens in their backyards. From the general consensus of backyard chicken raisers, I’m told the satisfaction one derives from raising a healthy flock is quite rewarding. Whether you provide eggs to your family, friends and neighbors, trade them for the extra tomatoes from their gardens, or resell them to help offset feed costs, all contribute to that sense of pride.

The Cannons

In quizzing many folks about why and how they got into keeping backyard chickens, all shared amazing feedback, which I needed to revisit in person. To do so, I crossed the mighty Susquehanna River into York County to visit with friends Robin and Jeff Cannon. While too humble to admit it, they’re primo backyard chicken experts and were kind enough to share what they’ve learned.
Their current flock started out nearly six years ago with nine, two-day-old peeps from The Mill of Red Lion. The chicks were kept warm under red heat lamps (first in the house and later in a pen in the barn). The temperature they should be kept at varies and reduces gradually as they mature. Eight of the chicks grew into healthy adults, and six of “the girls” remain to this day.

The Cannons’ chickens are quite social and, being pets, they crave attention. That came as a complete surprise a few years ago as I spent more time around them and noticed that individual and flock personalities quickly emerge. Adorably, the Cannons’ chickens are often named in pairs. Lucy and Ethel, Laverne and Shirley, all harkening back to classic sitcoms. Watching them bob about as they run around is hilarious, an extremely different type of chicken soup for the soul.

March or April is the best time of year to begin raising chickens, and Robin will tell you it’s important to define your goals before starting. “You have to commit to what you’re going to do when they stop laying eggs,” she says of either keeping them as pets or rotating the flock. If you plan on raising chickens primarily for eggs, you’ll need to rotate the flock every two years, as hens age and egg production starts to decline. That means either finding them refuge or adding them to the stew. For many, it’s difficult to justify the cost of supplies and the vet when chickens are no longer able to lay eggs on a regular basis. If they’re pets, as in Robin and Jeff’s case, eggs are simply a bonus. At more than 5 years old, all still lay eggs, though not every day. “Ours are pets. I want them to have a good life. I want them to be able to free range,” she notes.

When choosing specific breeds of chickens, be aware that certain breeds are kept for meat, as they’ll reach a larger weight quickly. Other varieties are bred to be dual purpose, for meat and eggs alike. It takes about the same amount of work to take care of a couple chickens as it does for a dozen. Depending on the size of your household, three to four chickens is a nice minimum and will produce as many eggs per day once they’re at about 10 months old.

Select breeds are cold hardy, while others can better adapt to the heat. Lucy and Ethel, for instance, are Buff Orpingtons and do well in this climate. They have single combs at the crest of their heads, which are more prone to frostbite. Proper ventilation in the coop will keep moisture out, thereby preventing frostbite. Laverne is a Barred Rock or Plymouth Rock chicken, one of the most popular domestic breeds as they’re friendly pets, cold-weather tolerant and dual-purpose chickens.

Within those breeds, according to Robin, a few are more prolific egg layers. Goldie was “an egg-laying machine,” Robin says of a hybridized Golden Comet hen who laid eggs daily for two years year-round. The Red Star is another hybrid breed. Personality wise, they are typically the sweetest chickens as pets. Sadly, they often end up with health (internal organ) problems because of the physical stress of laying so regularly.

Benefits

For home gardeners, benefits include tick, bug and even rodent control. The compromise with free-ranging chickens is that flowerbeds can quickly become uprooted, turning into dirt baths for chickens. Good hygiene is imperative, as the ammonia in the waste can attract bugs if not maintained properly.
For children, keeping chickens is an excellent tool for teaching responsibility. They can help with simple, daily tasks such as collecting eggs, morning and evening feedings, and making sure they always have fresh water.

Considerations/Threats

In this area, hawks, eagles, foxes and snakes are among the biggest threats to a flock. Pets, including cats and dogs, should also be considered. Roosters, while loud and often a noisy nuisance to nearby neighbors, can be effective security guards. The Cannons once raised a rooster named Wido who fought a fox to his own death, protecting the flock who otherwise would have seen certain demise.
Another friend mentioned that keeping a rooster quickly became complicated. One day, his children got between the rooster and the two hens, Butterscotch and Spot, which sent the rooster on offense. The habit continued over time, even with adults, and the rooster was eventually sent to live on a farm.

Speaking of roosters, they are not necessary for hens to lay eggs, but they are if you want to raise chicks of your own without buying from a hatchery. For eating eggs with a rooster around, you’ll need to hold eggs to a flashlight to see if they are fertilized, which is denoted by veins and a dark spot that is the embryo.

Care

Robin and Jeff feed their chickens with dried mealworms, spinach, grapes, corn, peas, cucumbers, tomatoes, vegetable table scraps and feed. As a treat, they will be given Greek yogurt, ramen noodles, corn on the cob and cabbage heads. Running wild, they’ll eat bugs, worms, grubs, grass and wild berries. They’ll go after snakes and even rodents, adding to the list of pests they’ll help control.
It takes time to produce an egg, typically around 28 hours, so every week there’s a day they’ll often skip. Hens will sound the alarm anytime they lay an egg. On one particular visit to the Cannons, the hen “Baby” laid an egg and carried on for some time until Robin’s mother, Dana, went over to acknowledge her triumph.

In the cold winter months, egg production will typically slow down or stop regardless of age. If you’ve ever wondered why farm stands charge more for eggs in winter, now you know why.

Runs & Coops

The Cannons’ 8×5-foot coop is Amish-made. It is designed for more chickens, but the original eight hens took up the whole row when roosting. There is a pecking order – the chickens tend to line up in an order that minimizes internal conflict. A 3×3 square-foot space per chicken is healthy, but 1×1-square feet is fine if they have outside access. Jeff and his father-in-law, Dick, built the 12×12-foot run that is attached to the coop. They wrapped it in 1/2-inch hardware cloth and dug 1-1/2 feet underground to keep foxes from burrowing into the coop. Coops should be inspected regularly for moisture and intruders. They should also be cleaned daily, while checking the chickens for mites as well as wounds.

Their run has a number of interesting features including electric for lighting, fans for the summer and heated water for winter. A dirt bath is crucial for keeping bugs at bay and helping the chickens cool off. They need a place to scratch, and adding food-grade diatomaceous earth to a dirt bath will help to keep feathers clean and control bugs and parasites.

Free-range chickens and flowerbeds often don’t mix, but their endeavors to find places to scratch will probably lead them there. Sweet PDZ, typically found in horse stalls, is used in the coop waste tray for added hygiene. Adding probiotics to feed and electrolytes and apple cider vinegar to the water will also help maintain a healthy flock.

Cooking

With a bounty of fresh eggs at your disposal, the next question is how do you use them? In American cooking and particularly in baking, eggs are a staple. I have a hunch that older baking recipes called for more eggs than necessary simply because they needed to be used.

Eggs from free-range chickens, as compared to those commercially produced, are no contest on freshness and quality. What chickens ingest changes egg color and arguably flavor. Chickens that live on a diet largely based on grain feed will have pale eggs.

You’ll also notice the yolk color is different. The first time I cracked one of the Cannons’ eggs, I was immediately concerned. The color was a deep orange-red, like nothing I had ever seen before. After making a quick phone call, I was assured that was perfectly expected and without a rooster, the egg was certainly unfertilized. It was incredibly eye-opening compared to the almost anemic-looking eggs I was used to. I can’t definitively declare that taste is better, but I’m convinced the quality and nutrient content is dramatically improved.

It’s easy to buy local and move away from factory farms with a little extra cost, if any. Within walking distance of our home, there are three sources for local eggs. Of those sources, one has free-range chickens immediately next to the roadside stand, so you know exactly where the eggs are coming from. Unfortunately, our neighborhood HOA would be a barrier to raising chickens, but at $2.25 a dozen and usually with inventory in stock, the surrounding neighbors offer a pretty sweet deal.

There are countless delicious uses for eggs: frittata, homemade pasta, meringue, eggnog, pancakes, omelets, custard, ice cream, creme brûlée, deviled eggs, quiche, egg salad, French toast and the list goes on. Aside from soft-boiled in ramen noodles or in Vietnamese egg cakes, my favorite use is less conventional: sunny side up on a burger with sriracha and pepper jack cheese on a brioche bun. Jeff says their eggs are best over easy.

From a personal perspective, I value this connection to our food sources. I’m grateful for the opportunity to closely consider the link with the chicken and the egg, regardless of which came first.

For additional resources, check out backyardchickens.com and mypetchicken.com.

An Educational Culinary Experience

Located at the Mount Joy campus of Lancaster County Career & Technology Center, this student-run restaurant and bakery serve as a training opportunity for the county’s high school students who are preparing for culinary and pastry arts careers.

Lately, it seems as if new restaurants are opening at lightning speed in Lancaster County. Those restaurants need to be staffed. Fortunately for Lancaster, talent is being trained right in our own backyard thanks to the culinary and pastry arts programs that are offered to the county’s high school students through the Lancaster County Career & Technology Center (LCCTC). David Smith, the principal/director of LCCTC’s Mount Joy campus, explains that high school students contemplating such career paths can enroll in the half-day introductory curriculum their junior year and then enroll in the full-day program during their senior year. “The half-day culinary arts class provides students with an opportunity to determine if they want to pursue a career in the culinary arts,” he says. During the 2017-18 school year, 40 students were enrolled in the culinary arts program, while 25 were enrolled in the baking and pastry arts program.

The curriculum mimics the fast pace of the industry. Chef Tara Zhookoff, culinary arts program instructor, explains that during the first month of the school year, students focus on earning their ServSafe, food safety certification.
The restaurant and bakery then open to the public the first week of October and operate through early May (they are closed during holiday/summer breaks, snow days, etc.). Infusions has its own entrance at the Career & Technology Center. Guests are greeted by a host/hostess and then seated. The dining area is bright and airy. Tara’s mother, Drema Shireman, has decorated it with mementos from her travels, as well as with food-inspired art.

High Tea is served Tuesdays, with seatings available at 11 and 11:30 a.m. Cost is $15 per person. On Thursday and Friday (Wednesday is added later in the school year), students prepare a three-course prix-fixe lunch menu. Cost is $12 including beverage.
Tables are topped with linens. Tara points out that ironing the linens and learning how to fold napkins are part of the students’ training. “They learn every aspect – front of the house and back of the house. There’s also a co-op opportunity with local restaurants. When students graduate from our program, they’re well prepared to step into a career in the culinary field. Some students go right into a culinary career while others head to some of the top culinary schools,” she says, referring to such schools as Johnson & Wales and the Culinary Institute of America.
Tracie Gotshall, baking and pastry arts instructor, appreciates that “the dining room is a hands-on opportunity for students to learn and hone their skills. Not every CTC in the state is like ours; our full-day program gives the instructors an opportunity to get to know the students.”

The LCCTC learning experience also includes projects like designing a food truck or a café. There’s also an Iron Chef-type competition. And, culinary arts students also participate in a number of charitable events such as catering the annual Fly on the Run (a fly-fishing tournament) that benefits the LCCTC Foundation. By January, students are planning the cakes they will enter in Hershey’s annual Chocolate Fest. Twice last year, the students prepared breakfast for events hosted by State Senator Ryan Aument.
Last October, students carved 60 pumpkins that were displayed as part of Hershey Gardens’ annual Pumpkin Glow event. “Students really had fun, but it was also a learning experience for them. When they leave here, they are food artisans,” Tracie observes, adding that customer service skills are also learned.

According to Tara, High Tea has become very popular; ladies in particular enjoy its social aspect. High Tea includes a selection of tea (usually a choice of two varieties; all teas are organic and fair trade), soup, salad and quiche, and the three-tiered tea tray. This piece de resistance is artfully presented and features scones with the appropriate accompaniment (tasty items such as cream, lemon curd or jam) on the top tier, assorted finger sandwiches on the middle tier, and a bottom tier with delightful desserts. All items are made in-house by students, and the focus is on organic ingredients and sustainability. “We also teach students how to taste things,” Tara adds. “There’s a difference between tasting and eating – it’s all about the flavor.”

The students’ progress is reflected in the High Tea. Early in the year, the teas have a set menu but soon become creative in that each week features a theme. “For example, in the beginning of May, we’ll have a Kentucky Derby theme, and our last High Tea of the year is really fun – it’s School Pride day, and students decorate the tables with their school colors,” Tara says.

Tara urges the students’ parents to visit Infusions early in the school year and then visit again in late April or early May to really gauge the progress their children have made. “Students really mature and blossom – we teach them not only culinary skills but also people skills such as handling a customer complaint or taking a compliment,” Tara explains.

Infusions Restaurant is located at the Mount Joy Campus of Lancaster County Career & Technology Center, 432 Old Market St., Mount Joy. The restaurant /bakery operates October through mid-May (when school is in session). High Tea is served Tuesdays. Prix-fixe lunch menu is available Thursdays and Fridays (and Wednesdays later in the year). Gratuities are accepted and fund awards and field trips. Reservations are suggested, call 717-208-3127. Note: Payment is by cash or check only.