CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

A Gluten-Free Recipe for Success

Take one determined and talented young woman with a master’s degree in business, add a pinch of direct-sales experience, blend in a loving husband and business partner, mix into that the joy of serving an overlooked measure of consumers, and you have all the ingredients that make up Alisha Thomas’ online business, Mrs. Pound Cakes, LLC.

For more information, visit mrspoundcakes.com. 888-717-8181.
Instagram:@mrs.poundcakes

One-third of Americans make an effort to avoid gluten in their diets because they are either gluten-sensitive or have a non-celiac gluten sensitivity. What is gluten? Simply put, it is found in wheat, barley, rye and oats (as well as other grains); it gives dough its elasticity, helping it to rise, retain its shape and deliver that chewy texture we so enjoy. According to the Celiac Disease Foundation, gluten is the “glue that holds food together.” It’s found in bread, baked goods, cereal, pasta, soups, salad dressing and even beer.

The foundation also shares that diagnosing celiac disease is often difficult at the outset, as its nearly 200 symptoms that can be traced to gluten mimic those of other diseases and affect people differently.

Those who choose to follow a gluten-free diet often find it challenging to buy food – especially desserts – that actually tastes good.

Alisha Thomas and her husband, Andre, made it their mission to create a pound cake that tastes just like the ones their mothers used to bake. Only theirs would be made with a gluten-free twist. And, because they wanted to make their cakes available nationwide, they established an online business.

Pound Cake Trivia

The pound cake dates back to 18th century England. The recipe was straightforward, as it called for 1 pound of flour, 1 pound of butter, 1 pound of sugar, and 1 pound of eggs. The ratio of the four ingredients made it easy for people who were unable to read to remember the recipe. In the 20th century, bakers began adding leavening agents, zests, juices, rum, nuts and other flavoring agents to the pound cake. March 4 is celebrated as National Pound Cake Day.

Alisha, who was born and raised in Lancaster County, is a 2003 graduate of Conestoga Valley High School, where she danced and acted alongside her high school classmates, Jonathan Groff (of Broadway, television and movie fame), and Katie McCarty (Law and Order: Special Victims Unit and Off-Broadway). Katie remains a dear friend and can be seen in one of the testimonials on the Mrs. Pound Cakes website.

Alisha’s talents also extended to the culinary arts – baking came naturally, with pound cakes being one of her specialties.

Following graduation, Alisha relocated to Charlotte, North Carolina. During her nine-year tenure in Charlotte, Alisha met and married Andre. After attending a gluten-free expo, they became aware of the need for tasty gluten-free food. “Andre is a visionary and a good strategist and saw a market for this at the time,” Alisha explains.

That observation inspired them to develop a pound cake that would be flavorful and moist yet would not contain gluten. After numerous attempts, Alisha perfected her recipe, and Mrs. Pound Cakes was born.

While living in charlotte, Alisha became aware that whenever someone asked her where she was from, she’d reply without hesitation, “Lancaster.” Realizing she was homesick, she headed home to Pennsylvania, bringing with her a husband, a beautiful baby girl and a new online venture.

Today, Alisha and Andre bake about 350 cakes on a daily basis. The cakes, which contain no gluten or preservatives, are baked in a licensed kitchen here in Lancaster County. Originally, they produced cakes that weighed 4 to 5 pounds but have switched to smaller cakes that are sold in sets of three, which makes shipping easier. Flavors include vanilla, chocolate and lemon. Occasionally, flavors such as coconut or banana are offered. “You can freeze our cakes,” Alisha notes, but she cautions against refrigeration, which tends to dry out pound cakes.

Andre has taken on more of the commercial baking duties, while Alisha oversees the business components of the company. She also serves as the “face” of the business and notes that it is helpful that they both have previous experience in direct sales.

Working with Meals on Wheels of Lancaster has become a passion of the Thomases. It also provides Alisha with the opportunity to work with yet another classmate from Conestoga Valley, Kevin Ressler, who serves as the executive director of Meals on Wheels. He shares that the 50-year-old organization “is experiencing the pressures of a changing cuisine landscape” as it relates to health and dietary preferences. According to Kevin, “Without Mrs. Pound Cakes’ reliability and quality, we would have wandered in the dark, unable to meet the needs of our varied customers.”

Alisha and Andre are so enjoying their experience of working with Meals on Wheels that their next goal is to eventually reach out and expand with other organizations, hospitals and schools, etc.

Life is good for the thomases; in fact, you could probably say that Alisha and Andre’s (measuring) cup runneth over. “We are blessed,” Alisha says, referencing their adorable 3-year-old daughter. They maintain they are also blessed to have a business that affords them more time to spend with their daughter.

While they may one day consider opening a storefront bakery, for now, they are happy operating in cyberspace.

 

A Tree for All Seasons

Few other trees and shrubs can compete with the sheer exuberance of the crepe-myrtle’s flower display, which comes in late summer when few others are blooming. Its colorful ornamental bark is a highlight of winter. Add good fall color, and you’ll understand why the crepe-myrtle is a first-rate, four-season ornamental.

In response to last month’s Gardening Journey about small trees, this magazine’s editor commented that her favorite small tree is the crepe-myrtle. Like many who have lived in or visited our southern states, she has happy memories of her grandmother’s house in North Carolina being surrounded by them.

She also recalls that year after year, her father would buy a crepe-myrtle in North Carolina and replant it in Lancaster County. And, every attempt yielded the same results the following spring: a dead crepe-myrtle.

Crepe-myrtles are definitely the darlings of the South. Records reveal that a ship arriving in Philadelphia in 1799 brought seeds for George Washington to plant at Mount Vernon. However, more recently they’ve managed to make inroads in colder climes and are charming Northerners.

Crepe-myrtle is generally considered a hardiness zone 7 plant. Lancaster County is usually considered zone 6b, but with global climate change, there has been a trend for our winters to be milder and more hospitable to trees such as crepe-myrtle. Also, hardier cultivars have been introduced in recent years.

Crepe-myrtle, Lagerstroemia, is from a small family of mainly tropical plants that includes a familiar annual, Cuphea ignea, commonly called cigar flower because of its tubular flowers in red-hot colors. Crepe-myrtle is a multi-stemmed, upright, round-topped shrub or small tree. Newly emerging foliage is a deep, reddish bronze, which matures to a lustrous, medium to dark green.

The flamboyant flowers are in large panicles and are displayed from July to September. Think of this, flowering up to 100 days! The flowers can be white, pink, coral, rose, brilliant red, lavender or purple in color. Individually, each flower is fantastically shaped with six crinkled and ruffled petals, each tapering to a slender threadlike stalk.

As attractive as the flowers may be, another appealing characteristic is the tree’s wonderful exfoliating bark. Plant your tree where its eye-catching winter bark can be appreciated up close. Its first-rate, fall-foliage color is also an attribute. The fall color varies, ranging from yellow to orange to red to pink, sometimes on the same plant. After flowering, persistent capsules remain, which might or might not be considered ornamental.

Species

There are two species of crepe-myrtles: L. indica is native to China and Korea, while L. fauriei is native to Japan. L. fauriei is considered more cold-hardy, but because of its mediocre white flower, it is not widely grown. However, it has played a major role in the U.S. National Arboretum’s breeding program pioneered by Dr. Donald Egolf, as it has contributed increased hardiness and mildew resistance to the new hybrids.
This important breeding program for crepe-myrtles has been going on for years. Their introductions are the mainstay of crepe-myrtles you find in parks, home gardens and roadside plantings.

And, I’ve learned that there are several cultivars that readers should be able to establish in their gardens. I spoke with Dr. Margaret Pooler, a plant geneticist at the National Arboretum (usna.usda.gov), and she recommended ‘Natchez’, which was one of the first hybrids developed there. She reports it has a fast growth rate with fabulous flowers and exceptional dark cinnamon-brown bark. It is mildew resistant.
Indeed, I’ve seen it doing well at Wave Hill, the wonderful public garden in the Bronx, New York, where it displays pure-white flowers and wonderful bark. It is resistant to powdery mildew, which some crepe-myrtles are subject to. Actually, all the newer hybrids have been selected for their mildew resistance.

There are several crepe-myrtles growing at the Scott Arboretum of Swarthmore College (scottarboretum.org). Chuck Hinkle, a senior horticulturist there, recommends L. fauriei ‘Townhouse’ for its reliable hardiness to zone 6, mildew resistance and exceptional bark. He notes the white flowers are a bit smaller and bloom earlier than the hybrids.

‘Townhouse’ grows rapidly in the shape of a V with a rounded canopy. The profusion of white flowers appears on the branch tips, and the long dark-green leaves drape downward. The foliage turns a golden yellow in fall. It is a suitable street tree. If we have a brutally cold winter, it might die back to its roots but will regrow as a shrub.

I’ve often admired the very handsome specimen of ‘Tonto’ at Chanticleer in Wayne (chanticleergarden.org). The flowers are fuchsia-colored; fall foliage color is maroon. R. William Thomas, the executive director, describes the bark as “exquisite.” It has done well there, but he still recommends selecting a warm microclimate for them. He says ‘Choctaw’ is also a good choice.

The recently introduced dwarf selections that grow no more than 3 feet in height are small enough to allow you to take measures to protect them from winter cold. Mulch them heavily with leaves, straw or another loose material to protect them from extremes in temperature. I have also noticed a dwarf pink-flowered cv. named ‘Pocomoke’ in area gardens. Other dwarf selections are the lavender ‘Centennial’ and red ‘Victor’.

Hybrids

The following are additional U.S. National Arboretum hybrids between L. indica and L. fauriei. They are all in the Native American Indian Tribe cultivar series (interestingly, one bears the name ‘Conestoga’).

  • Pink: ‘Biloxi’, ‘Hopi’, ‘Miami’, ‘Peco’, ‘Sioux’, ‘Tuscarora’, ‘Tuskegee’
  • Lavender: ‘Apache’, ‘Muskogee’,
  • ‘Yuma’, ‘Zuni’
  • White: ‘Blizzard’
  • Red: ‘Cheyenne’
  • White: ‘Acoma’
  • ‘Acoma,’ ‘Hopi’ and ‘Zuni’ are often reported as hardy to zone 6.

It is best to investigate what your local fine nursery carries and recommends for your area.

How to Grow Crepe-myrtles

Crepe-myrtles love full sun and heat. They do not like wet feet. All cultivars are drought tolerant and require no fertilizer.
Any shaping or pruning of die-back should be done in the spring. It is difficult to tell the extent of cold damage, if any, until growth begins (which is typically very late spring for this area, so don’t panic in April). Never prune crepe-myrtles in the fall or winter because that would compromise their cold hardiness. They bloom on the current season’s growth; thus, they can be pruned in the spring and will still flower normally that summer. It is important to remember that even if there is die-back from our winter temperatures, the plant’s roots often remain hardy and will survive, though with a more shrub-like habit. Some gardeners simply grow crepe-myrtle as a cut-back shrub.
To aid in hardiness, avoid excessive watering, pruning or fertilizing in the fall, all of which force new growth that will not have time to harden off and is likely to be killed by winter cold. It’s probably wise to avoid planting against south-facing walls, as they can radiate heat and could cause premature breaking of dormancy during brief warm spells in winter.
Crepe-myrtles can be grown as a bonsai. Hence, it is a plant that can be grown on a balcony or as a flowering companion to a collection of conifer bonsais.
Seeds germinate easily and often will flower within a single growing season, but seedlings will be variable. Named cultivars must be propagated with softwood cuttings.
Larger, full-sized plants are best grown as multi-stemmed specimens. Use them singly or in groups for the courtyard, patio or pool area. These plants can be limbed up to show off the bark year-round. Use colorful-foliaged groundcovers to complement their handsome bark and flowers.
Dwarf cultivars are useful for massing and make colorful accents to foundation plantings, or they can be included in the mixed perennial border.
Since they are tolerant of clay and a little salt, crepe-myrtles also grow well in limited soil spaces in urban areas such as along boulevards, in parking lots and in small pavement cutouts. They must be watered until they become well-established.
Beware: It’s also easy to overuse these vivacious shrubs!

Spring Cleaning

April is a great month to get out and enjoy the views along the Northwest Lancaster County River Trail. Riverfront Park in East Donegal Township has quickly become a prime spot to access the trail or just stop and enjoy the river views.

Besides driving to the park, access is available via the River Trail from Marietta, which offers a delightful 2-mile walk, run or ride through wooded areas and farmland that’s often filled with birds and wildlife just back from the floodplain. Or, you can access the trail at Koser Park in Bainbridge and head south for 4 miles. This section of the trail hosts such landmarks as the White Cliffs of Conoy and Shocks Mills Bridge, plus a view of Haldeman Mansion.

As was the hope of the original planners, the Northwest River Trail has brought tremendous recreational opportunities – and improvements – to the area. Riverfront Park is a prime example. A large pavilion sits along the edge of the river. River views can be enjoyed from a lovely promenade and benches that dot the property. The addition of a playground has made the park family-friendly. The park also offers plenty of parking, rest room facilities and a boat-launch access to the 53-mile Lower Section of Pennsylvania’s Susquehanna River Water Trail.

Unfortunately, more visitors often translate into more litter. Those of us who frequent the recreational area have noticed increased litter along the trail as well as in the river. The litter makes its way downstream to the Chesapeake Bay. That’s one of the reasons I’ve partnered with Keep PA Beautiful and its local affiliate, Lancaster County Solid Waste Management Authority (LCSWMA), to organize a Great American Cleanup event at Riverfront Park. While it is frustrating that we didn’t make the mess, we’ve decided to tackle this issue head-on, or more appropriately, piece by piece.

I invite you to join us for the Earth Day River Trail Cleanup at Riverfront Park, Sunday, April 22, beginning at 9 a.m. Volunteers of all ages are welcome to meet up and pitch in. Come out and spend your Earth Day making a difference, or just stop by and cheer us on while you enjoy the beautiful surroundings. I’d also like to point out that the litter problem isn’t exclusive to the river trail. Many of my photography friends and I have been noticing more and more litter at all of our favorite places around Lancaster County. As a result, we will be helping to organize cleanups at recreational areas all over Lancaster County in the coming months. In our opinion, every day should be Earth Day. Stay tuned …

Riverfront Park is located north of Marietta. Take 441 north, turn left onto Vinegar Ferry Road and follow it to the park. Get more details and register to volunteer for the Earth Day River Trail Cleanup at grandlancaster.com/events.

JESUS

“And he saith unto them, ‘Follow me, and I will make you fishers of men.’” (Matthew 4:19)

From the joyful and light-hearted opening scene to the tear-filled ending and invitation, Sight & Sound Theatres’ remarkable production tells the story of Jesus like never before.

Ever since the show’s announcement, Sight & Sound fans have been eagerly awaiting its debut. No wonder opening night was sold out in no time!

There were some returning faces to the stage, such as Tricia Bridgeman who plays Mary, the mother of Jesus (it’s better to distinguish her character now because you will meet a couple of other Marys later in the show) and Michael Niederer who plays Peter (Michael also played the title role of Samson in Sight & Sound’s 2016 Samson debut).

 

The one word that came to mind during the interviews and photo ops was “glowing.” Everyone from the cast and crew that walked down the red carpet was glowing and beaming with joy. All seemed to touch on how inspiring the new show is to them personally, the importance of faith and their own personal relationships with Jesus.

Many stage productions share the story of Jesus’s birth and the Resurrection, but several fall short telling the story of his life between those two events. The team at Sight & Sound produced a show that shares the many miracles and wonders that Jesus performed throughout his short time on earth.

Josh Enck, president, chief creative officer and director of Sight & Sound Theatres, shares that Jesus is a story about “love that rescues,” and that love is shown in the many astonishing feats that are portrayed from the Bible to the stage, such as Jesus walking on the water, raising Lazarus from the dead and healing the blind man, just to name a few.

 

Audience members learned how Jesus would leave “the flock” to rescue “the one,” like when he traveled across the Sea of Galilee to the country of the Gadarenes to cast out demons from one man.

The way the story is told, many of the characters are relatable in today’s culture. No one is perfect, and so many lose sight of what’s important in day-to-day tasks, but Jesus showed compassion and forgiveness to everyone, even the outcasts.

Oh, and maybe you’ve heard about the theatre’s newest addition – one of the largest LED screens ever used in a theatrical production. The new screen is 113 feet wide and almost 30 feet tall, weighing 12 tons. While it is amazing, it doesn’t take away from the story being told; it enhances the musical and takes audience members along for the journey.

Jesus is playing now through January 2019 at Sight & Sound Theatres in Lancaster. For more information and tickets, visit sight-sound.com.

 

 

Po-tay-to, Po-tah-to

I’ve lived above the Mason-Dixon for almost four years now. Before the big move, I lived my entire life in Alabama (with the exception of one year in Florida). I know my accent sounds a little “different” here in Lancaster, but that’s part of the beauty of living in a melting pot. Lancaster is bursting with various ethnicities, cultures, traditions and religions from the world over. And, even though I may not be from another country or continent, I still find myself asking questions about Lancaster “slang,” while others may wonder, “What in the world is that girl talking about?”

The following is a list of words and phrases (that I’m familiar with) from Lancaster and Alabama that could trip up a visitor from the North or the South:

Lancaster sayings:

  1. Spritzing or Spritzn’ (verb) raining lightly or light rain. You may want to grab your umbrella; it looks like it’s spritzing outside.
  2. Awhile (adverb) waiting while someone is doing something else. While you’re getting ready, I’ll be out in the car awhile.
  3. Yous or Youse (pl. noun) you or you all. When yous coming to dinner?
  4. Shore (noun) land along the edge of a large body of water. Let’s take a three-day weekend and go to the shore.
  5. Buggy (noun) a light, horse-drawn vehicle with wheels. Be careful when passing the horse and buggy down New Holland Pike.
  6. Roots (noun. Pronounced ruts) a large market in Manheim. It’s Tuesday! Are you going to Roots?
  7. Fireflies (pl. noun) glowing insects that fly. During the summer, we catch fireflies.

 

Alabama sayings:

  1. Gully washer (noun) heavy rainfall. You don’t want to be caught out in this gully washer today.
  2. Blinker (noun) turning signal for a vehicle. I guess that moron in front of me doesn’t know how to use his blinker.
  3. Y’all (pl. noun) you all. When are y’all coming to supper? (Also phrased: all y’all. As in, Are all y’all coming to supper?)
  4. Beach (noun) land along the edge of a large body of water (usually along the Gulf of Mexico). For spring break, are y’all going to the beach?
  5. Buggy (noun) a shopping cart. Hey, can you grab me a buggy when we go into Wal-Mart?
  6. Roots (noun) part of a plant; family. I tore up the mower by driving over all those darn roots in the yard.
  7. Lightning bugs (noun) glowing insects that fly. During the summer, we catch lightning bugs.

Life/Style

“Styles and lifestyles change,” says kitchen designer Amber Miller of Bareville Kitchens & Design. When those changes happen simultaneously, homeowners are faced with the age-old question of whether to remodel or move. That dilemma presented itself to a couple who had already undertaken two major remodeling projects over the course of nearly 30 years. Now, as empty nesters, they were questioning whether their home’s style and their lifestyle were in sync.

They built their much-loved home as newlyweds. The arrival of three children created a family, which prompted the first remodeling project that saw the basement become an entertainment center, complete with a full kitchen, theater, billiard room and more.

Ten years later, one of their fathers became ill, which motivated the couple to tackle their next project: an addition that was dedicated to an in-law’s suite. The addition also held a new garage.

The project also inspired them to solve other lifestyle issues: the small family room, which adjoined the kitchen, became an informal dining area, while the adjacent master suite was transformed into a much-larger family room. The footprint of the original garage was enlarged to accommodate a laundry and powder room on the first floor and a master suite on the second floor.

By 2015, the couple – now empty nesters – were at a crossroads and asked themselves whether they should stay put or move and downsize? Despite going through the motions of looking at potential new homes, they knew theirs could be perfect for this new phase of life that included welcoming new members to the family (through weddings) and entertaining their empty-nester friends. They agreed that remodeling, and not moving (or downsizing), was on their agenda.

For the third round of remodeling, the kitchen would be the area of focus, so they called on their original designer, Fred Miller of Bareville Kitchens & Design, for help. In 1990, their kitchen was very much on-trend, as it included pickled white cabinetry (which Fred admits didn’t stay in style for long) and Corian counters. Now, the kitchen looked tired. In fact, the entire first floor was looking dated.

 

Fred and co-designer Amber Miller met with the couple to not only gauge their wish list for the new kitchen, but to also learn what they didn’t like about the current kitchen. The wish list boiled down to one point: they wanted to start anew, with the word “classic” being their vision for the space. And, space was the major concern – there wasn’t enough of it. “This was going to be a major undertaking,” Fred notes. “But, because we were being given relatively free reign, I knew it was going to be a fun job.”

At the top of the must-have list was a large island – one that was big enough for 20 people or more to gather around for entertaining purposes. And, it needed to include a cooktop stove that had a view of the dining area so that the cooking-loving husband could stay connected to family and friends while he worked. The island also had to provide ample storage and pullout drawers that would keep cooking and baking essentials organized.

Light was also an issue. A lone window, three skylights and a patio door kept one end of the kitchen bathed in natural light, while the other end was in relative darkness. They hoped to achieve a better balance of both natural and provided light. “The backyard view begged for a wall of windows,” Amber remarks.

The new design called for the kitchen to expand beyond the confines of the original – a baking center composed of double ovens fit perfectly into a diagonal wall, while a furniture-look wet bar is located in the informal dining room but is convenient to the entire first floor.

In order to create more of an open floor plan for the first floor, walls were reworked and rooms were rearranged. For example, a pantry took over space that had held the powder room, which was relocated to the other side of the hall. The music and dining rooms traded places. (The new music room lost 3 feet of space in order to create the new powder room.) A window seat in the informal dining room created storage and seating for the dining table.

As with the second project, the couple utilized the opportunity to correct issues that had arisen over time. Bareville’s Phil Lehman, who served as the construction coordinator, handled that aspect of the project. “We replaced window sashes, solved some subfloor issues and took care of structural repairs that were needed because of rot that resulted from problems with the dryvit,” he says. He also oversaw the installation of a new main staircase. Specialty molding was also his area of responsibility. “As with any remodeling project, problems can and will occur,” he says. “Fortunately for us, the clients wanted them taken care of and done right.”

Style was also important to the couple. Classic was the word to design by. Keys to achieving the specified look included hardwood floors, white cabinets, gray for the island and wet bar, brushed nickel finishes, mirror accents, glass subway tile, granite counters and wood-panel-covered appliances.

Achieving a specified look is, of course, dependent upon decision-making, and to help the couple with that element of the project, Bareville suggested that an interior designer be brought aboard. Bareville recommended Janine Arnesen-Nolt, who heads Arnesen-Nolt Interiors. “They had to make a lot of decisions, which can be overwhelming,” she explains. “My role was to guide them and take the pressure off.”

In Janine’s opinion, achieving a successful outcome hinges on communication, and thanks to the constant ebb and flow among her, the designers from Bareville and the clients, she maintains that their goals were met. “Yes, they wanted clean and classic, but at this stage of their lives, they also wanted to add a sense of elegance to their home,” she explains. That was achieved with lighting upgrades, high-end finishes, unique moldings and faux finishes.

A color story was also important to the homeowners. They were more than ready to embrace color and chose to incorporate transitional grays, vivid blues and a dramatic plum into the palette. “It took a lot of finessing – everything had to look good both separately and together,” Janine explains. She elaborates by saying, “Design-wise, everything has to have a conversation.”

In Janine’s estimation, one of the responsibilities of an interior designer is to provide clients with creative suggestions that can make all the difference in a project. But, in order to bring those suggestions to life, teamwork is essential. “You have to have a team to carry out the vision, and, here, Bareville was that team,” she says.
Together, they had to plan a stepped window in the kitchen that would allow room for the cabinetry to meet the wall but maintain the view. Lighting is always a critical feature of interior design projects and here, directional mono-point lights were chosen over recessed lighting in the angled ceiling of the breakfast area. “That way, light could be pinpointed to specific areas as needed,” she explains.
“It was wonderful to work with clients who had a vision but trusted mine,” she says of the results.

Trending … Bareville Kitchens & Design

Until nine years ago, Bareville was known for its furniture selection and the model kitchens – created by sister company Quality Custom Cabinetry – that greeted visitors at the front of the store. Today, Bareville is devoid of furniture. Instead, it has transitioned into an all-encompassing design center for projects such as kitchens, bathrooms and other spaces in the home that require cabinetry, flooring, tile, molding and window treatments for both new construction and remodeling.
According to designer Fred Miller, who has been in the business for 35 years, “Trends are changing faster” and people come into projects “very educated.” He attributes both to the world of cyber space. Because of the Internet, homeowners can keep abreast of the newest trends, whether it’s in their own backyard or on the other side of the world.

What’s on trend in Lancaster? According to Fred and Amber, Lancastrians are liking:

  • Traditional/Transitional Cabinetry
  • White Cabinetry
  • Cabinetry with Glass Accents
  • White Backsplashes
  • Subway Tile
  • Glass Tile
  • Patterned Tile
  • Oversized Tile for Flooring and Shower Walls
  • Brushed Metals (Gold, Nickel and Brass)

For more information, visit barevillekitchens.com.

Trending … Janine Arnesen-Nolt

Janine shares that she’s been interested in interior design since she was a child, who constantly rearranged the furnishings in her bedroom. “I always knew this is what I wanted to do,” she says. After graduating from Garden Spot High School, she earned her BFA from the Maryland Institute, College of Art. Her career took her to Baltimore, Philadelphia, Chicago, New Hampshire and back to Lancaster in 2006. She founded Arnesen-Nolt Interiors four years later and specializes in both residential and commercial projects.

What are Lancastrians liking? According to Janine it’s:

  • Classic White Trim
  • Contrasting Colors
  • Bursts of Color
  • Bold-patterned Fabrics
  • Faux Finishes, Especially Metallics
  • A “Family” of Grays

For more information, visit lancasterinteriors.com.

 

Making an Entrance

The front door. Yes, it’s a vital component of your home, as it gets you from point A to point B. But, it’s more than that! A front door can create instant curb appeal, make a first impression and convey your style. Most of all, it can make you glad to arrive home.

I’m obsessed with front door colors. The reason is twofold. First, I subscribe to quite a few decorating/home magazines and newsletters, plus I have favorite websites that pertain to the topic. Lately, my eye has been drawn to colorful front doors. It seems everyone is expressing themselves via their front doors.

That brings us to the second reason I’m obsessed. I live in a suburban townhouse community that is governed by a homeowner’s association. The covenants state that the colors of the doors (garages included) and courtyard fencing for each plex must be uniform. That’s fine; I realized that was a fact of life when I moved there almost 30 years ago. However, I’ve been greeted by a front door that has been the same color for nearly 30 years. It’s boring. It’s monotonous. But, I don’t know if it’s worth getting sued if I would rebel and change my door color.

The door’s color – you know, that reddish-orange color that was all the rage in the 80s – is so out of date that it’s probably primed to make a comeback. Actually, it kind of has. Benjamin Moore’s color of the year is called Caliente. It’s described as a “vibrant, charismatic shade of red” that conveys strength, radiance and energy. It almost matches my door color.

My obsession is driving me crazy. Everywhere I go, I take note of front doors. White and beige hues are certainly in the minority. But, I’ve got to say that homeowners in Old Town Lancaster and the city’s other historic districts have it down to a science. Doors are painted in a rainbow of colors – it’s exhilarating to look at them.

The vibrant doors of art-loving Lancaster began to make sense after I read a “primer” on front doors that appeared on HGTV’s website. It seems the more artsy or quirky a city is, the more daring are its homeowners – at least where front doors are concerned. An interior designer in Austin, Texas, reports, “Austin has a quirky vibe, so you see lots of front door colors such as turquoises, lime greens and gold oranges. Another hot trend is high-gloss black front doors.” A color expert from the Northwest observed, “Bright yellow is a big trend for front doors as well as kelly greens and oranges.”

Janine Arnesen-Nolt, a Lancaster-based interior designer, is a fan of colorful front doors. “It’s fun to use a color that pops,” she says, explaining that a bold, brilliant color you would never consider for interior spaces somehow works when its surrounded by nature. She loves to build on a front-door color via flowers, containers, etc. According to Janine, a front door is a way to set your house apart from neighboring properties if you live in a community in which the house styles are similar. In a circumstance such as mine, Janine thinks it would be nice if homeowners could choose from among three colors for their front doors. The result would be creative uniformity.

Speaking of artsy towns, Taos and Santa Fe’s front-door hues have always intrigued me. If you go to these New Mexico art enclaves, you’ll notice that nearly every front door is painted a shade that I’d describe as cobalt blue or maybe turquoise or maybe … in actuality, no two blues are the same. There is no bona fide Santa Fe or Taos blue paint color. That was confirmed to me and my sister when we visited a paint store in Santa Fe in hopes of identifying the color. We were told that everyone mixes colors to achieve their own personal shade of blue.

New Mexico’s blue doors do have an interesting story behind them. The color trend is said to have started with Spanish settlers who believed the color wards off evil spirits. Another theory leads to Our Lady of Guadalupe, who wore a blue robe and was said to possess powers that kept those who prayed to her safe from harm. It’s also said that Santa Fe’s blue doors pay homage to the sky. After all, artists are of the opinion that the sky over Santa Fe produces a light that is not found anywhere else in the world.

In Taos, the popularity of a blue door is attributed to the fact that blue represents one of the four sacred directions of pueblo life. Put them together and the theories have evolved into a modern-day philosophy for New Mexico’s residents: Pass through a blue door and you will feel safe and warm.

Blue doors are also popular in the South – notably along the coastal areas of South Carolina and Georgia – as are porch ceilings painted blue. Here, the hue is collectively called “Haint” Blue, which is thought to be a derivative of the word haunt. Haints are lost souls or restless spirits. African slaves, who feared haints, believed they could not travel across water, so they mimicked the color of water with blue paint and the blue bottles they hung in trees (which gave way to the South’s famous bottle trees) as a way to thwart evil spirits.

Southerners also believed that blue paint keeps insects at bay, which led them to paint their porch ceilings blue. There was some validity in that notion – after all, insects don’t fly skyward. In actuality, there was an ingredient in original versions of blue milk paint that repelled insects.

Again, there is no such color as Haint Blue. Homeowners mix colors to come up with their own shades. But, if you’re not creative, Palladian Blue (Benjamin Moore), Blue Ground (Farrow & Ball), Atmospheric (Sherwin-Williams) and Aqua Fiesta (Olympic) will do the job. I’m thinking of painting the bottom of my deck, which shades my patio, such a color. Hopefully, no one will notice.

Just the other day I had a “holy grail” moment when a photo of actress Hilary Duff’s double front door popped up on my computer screen. The doors are painted Millennial Pink, which is another one of those colors that cover a gamut of shades. Color-wise, it falls somewhere between Barbie pink and baby pink. Some people describe it as peachy pink, grapefruit pink and ballerina pink.

How hot is pink? Rose Quartz, Pantone’s Color of the Year in 2016, created a frenzy. Described as a “balance of strength and softness,” it set the stage for Paris Fashion Week in January 2017, where every designer sent a pink frock down the runway. In April, Starbucks added its Pink Drink to its year-round menu, and it became an Instagram star. For May’s Met Gala in New York, Zoe Kravitz’s pink dress broke the Internet. June saw Lancome unveil its Absolutely Rose makeup line. In July, Nike introduced its Chrome Blush line of active wear. It was the summer of the flamingo, and sales of rosé wine went through the roof. Homebuyers mad for mid-century put pink bathrooms at the top of their must-have lists. La Creuset introduced a line of pink cookware, calling it a “calming, happy color,” which might explain why it’s defining the color scheme of today’s weddings. Of course, Apple was ahead of the curve – it debuted its rose-gold iPhone in 2015.

Six years ago, photographer Whitney Luciano took a trip to Italy and became infatuated with the doors she saw and began snapping away. Upon returning home to Columbia, she shared her photos with her father and expressed a desire to turn them into a poster. He encouraged the project, but suggested she could instead “focus” on her hometown, as the front doors in the historic district were awash in color and detailing. Incredibly, the Susquehanna Valley Chamber of Commerce had a similar idea in mind and contacted Whitney to see if she would be interested in undertaking such a project. The resulting poster – Doors of Historic Columbia, PA – was a hit with residents and visitors alike. “So many people asked for a photo of a certain door because it’s where they grew up,” she says of the requests she has fulfilled. The posters are sold at The Mayfly (8 S. Third St.) and the SVCC (445 Linden St.), as well as through her Left of Center Photography website, lofcphoto.com.

Chad Newcomer, the general assistant manager at Grauer’s Paint & Decorating, which has stores in Lancaster, Lititz and West Lawn (Berks County), confirms that expressive front doors are not my imagination. “A front door can add a little spice to your house,” he theorizes, referring to the curb appeal that results. “And, a front door sets the stage for what you will see on the other side of it,” he adds. And, like “they” say about paint, it’s the quickest and easiest way to execute change. “For $30, your house can look completely different just by changing the color of the front door,” Chad notes. And, it doesn’t require the services of a pro. “Anyone can paint their front door,” he adds.

When I visited in mid-January, Grauer’s was undertaking a remodeling project of its own. A Benjamin Moore dealer since 1934, when its original namesake owner introduced the brand to Lancaster, the look of the store and its displays must meet the paint company’s guidelines. To do so, the majority of the walls at Grauer’s were being painted a shade of gray, while an accent wall would be awash in Caliente. The wood-toned display cases were being replaced with industrial-modern-inspired, state-of-the-art (from a lighting perspective) models that would also tap into the gray craze from a color perspective. Flooring also complements the industrial-modern theme.

“Gray is here to stay,” Chad says of the color. Indeed, many of the 23 colors that comprise Benjamin Moore’s 2018 Color Trends palette include gray hues such as Sharkskin, Dreamy Cloud, Stone, Excaliber Gray, Wolf Gray, Moonshine and Carolina Gull. Chad likes gray for several reasons: It’s a transitional color that has many moods depending upon the light, and it pairs beautifully with warm or cool colors. “It really reacts to light,” he says. “It can look totally different during various times of the day. And, it has undertones of other colors.” He notes that Grauer’s top-selling color is Benjamin Moore’s Revere Pewter.

Chad adds more front-door observations. He reports that a high-gloss finish is trending. “It delivers a totally different feel and look,” he says, using words such as “richer” and “deeper” to describe the effect it creates. He also likes the texture that a high-gloss paint delivers. “It’s a good choice for someone wanting a unique look for their front door,” he says.

Another tip: When choosing a color, consider the direction the door faces as the light will affect it. Also, keep in mind that the glass in a storm door will alter the color, as will the screening in a screen door. He also suggests that you paint the storm/screen door to match the color of the front door.

How does Benjamin Moore designate one color – out of more than 3,500 in its portfolio – as its Color of the Year? Seven of the company’s color and design experts conduct a year-long research project that takes them around the globe. Last year, the team visited 30 cities in 12 countries. They attended numerous design and industry shows and snapped tens of thousands of pictures that literally documented the world of fashion, architecture, pop culture, furnishings, art, etc. Collectively, the color red stood out. In the estimation of these experts, red is a color that represents change and drama. I think they nailed it.

Cooking With Cast Iron

Almost everyone has a deep-rooted fondness for cooking with cast iron. Whether it’s a secret family recipe passed from generation to generation or the aroma of bacon sizzling in a searing hot skillet, there are few matched kitchen items as endearing or enduring. The simple act of seeing food being prepared in a gorgeous cast-iron skillet alerts the senses to the thoughtfully prepared meal that’s about to be shared by those you hold dear.

A favorite personal memory looks back to Sunday brunch with friends who are as close as family. The ritual regularly perpetuates to this day and has grown to include many small children who now joyfully run around us. Vintage 15-inch skillets that have produced as many meals as a line cook over decades of use are literally at the center of every gathering. Creamed beef, fried potatoes, bacon and coffee cake are among the morning delights warming the soul and the time shared together.

From period-correct civil war reenactments to the Food Network, the history of cast iron cookware is older than our nation. In a world filled with trendy, often-needless kitchen gadgets, cast iron remains a staple in the modern era. Today, cast-iron skillets have matured into functional heirloom pieces, gifted in a rite of passage from one generation to the next. Equal in tradition is the misguided devotion and folklore surrounding the use and care of cast iron. It becomes so “iron-clad” that many people outright refrain from using one of the best pieces of cookware in the kitchen.

A Primer

Cast-iron skillets are notoriously heavy; ideally, they should be picked up with both hands and not slid across a stove or countertops. Once heated, iron is superb at sustaining consistent temperatures due to its density. Where the temperature of a heat source may waiver, the heat energy stored in cast iron provides an even cook or bake, especially in an oven.

Cast iron is ideal for searingly high temperatures and for frying, braising and baking. It can be used on any type of stovetop, grill and fire. It’s also perfect for oven use. Metal utensils are safe for bare cast iron but can cause enameled cast iron to chip. Overall, cast iron is one of the most versatile tools in the kitchen. Along with a quality chef’s knife, a saucepan and a stockpot, your essentials are covered.

However, cast iron does not distribute heat that evenly on a stovetop regardless if you are heating with an electric or gas range (for that you’ll want copper). While quite good, cast-iron skillets are not the absolute best option for non-stick surfaces as many profess. Letting meats, fish, vegetables and other foods cook in a hot skillet until releasing from the pan requires a little patience. Food will let you know when it’s cooked on one side and ready to turn, but if you rush the process, food will stick and fall apart.

I fully anticipate the following statement will be considered heretical, but cast iron stands up well to regular use, and the notion that soap is a deadly sin is an absolute fallacy.

Caring for cast iron is simple and, short of cracking it or putting it in a dishwasher, you should be woefully commended if you actually destroy a piece of cast iron. Cast iron is durable – after all, it’s a hunk of bare iron – but it will rust if neglected. Rust can usually be removed with steel wool (or sandblasted in extreme cases). Cast iron can be hand-washed with soap and water as needed, using whatever abrasive you like, including a brillo pad, so keep the salt and potato for cooking your next meal.

Here’s the critical bit: towel-dry your cast iron immediately after washing it, then heat it on a stovetop to ensure absolute dryness. After letting it cool for handling, apply a thin coat of your choice of cooking oil with a paper towel to the entire skillet, handle, bottom, and all. Some argue flaxseed oil is best, I often use recycled oil from making beignets simply because I have it on hand, but rust prevention is the ultimate goal. Frequent use will benefit your cast iron, as it will build up a thin layer of polymerized oil.

Cast-iron seasoning is not as sacred as people make it out to be, to the extent that some chefs deglaze cast iron instead of leaving all of those rich flavors to waste on the pan. The smoother the cast iron, the less “seasoning” is required to fill in the bumps.

Not All Skillets Are Created Equal

To that end, manufacturing cast iron is an art, and not all skillets are created equal. Our kitchen is home to an assortment of Griswold and Lodge skillets. Made decades ago in Erie, Griswold offers a delightful cooking experience. Lodge’s skillets, which are sand-cast in Tennessee, are quite affordable and readily available in many cooking and department stores. Due to their density, Lodge is ideal for holding heat, though their surface is slightly rougher compared to our antique Griswold skillets. My favorite Lodge skillets are 3.5 inches and 6.5 inches in size and are perfect for serving appetizers, sides and desserts. They fit nicely in our convection toaster oven.

Guests swoon over the presentation of a skillet at dinner, yet they’re so simple to use. Fair warning: Make sure you have enough hot pads or thick kitchen towels for handling a hot skillet.

Despite marketer’s best efforts, the old ways are often the best. To obtain an old skillet like a Griswold, Wagner or Erie, you may have to take your chances in an antique market such as Shupp’s Grove or Root’s. The collector market is strong so expect to pay a pretty penny for an old cast-iron skillet. I regularly dream of owning an old Griswold 15-inch skillet, Dutch oven, or cast-iron waffle maker.

The New Guy at the Forge

Read Our Web Exclusive Inverview with Dennis Powell of Butter Pat Industries

In searching to find someone who takes passing the cast-iron baton to an astonishing extreme, I met Dennis Powell. Some 40 years ago, when Dennis set out for college, his mother “unceremoniously” bestowed his grandmother’s skillet and butcher knife, both used in her profession as a butcher. After more than four decades in Dennis’ care, the skillet took a fatal fall one day and cracked, leading to a somber moment by the hearth as Dennis held the shattered pieces in his lap. Having two sons of his own, Dennis had planned to pass the skillet on to one of them. Unable to repair his grandmother’s skillet and determined to continue the family tradition of passing on cast-iron cookware, a personal mission took root: make two new cast-iron skillets.

Paired with the curiosity of an architect and a deeply carried drive to continue the family tradition, Dennis visited 23 foundries, eventually partnering with one in Lebanon County. “They’ve been kind of old-fashioned technicians that we admire in figuring things out,” he says.

Dennis wanted skillets that would match or exceed the quality of skillets from the early 1900s, which is no small feat. When casting safety regulations changed in 1955, pans suddenly became rough. “I looked at the advertising records of all the major manufacturers from the 1800s to the late 1955, and there is almost no mentioning of seasoning in the advertising,” Dennis explains. “There’s no mention of, ‘go home and don’t wash your pan.’ This is mythology based on fact, but the fact is it’s because your pan is rough.” Pressing forward, improving on an old Griswold recipe meant new technologies would have to be invented.

In a lesson of perseverance, after 18 months without success, the last pan in the last batch of seven finally produced an intact casting. At that moment, Dennis’ personal mission led him to become the unintentional founder of Butter Pat Industries. Their precise quality, thicker bottoms and thinner sides (as compared to those from the past) make Butter Pat’s skillets highly desirable. They are used daily by restaurateurs all over the world, including a personal favorite of mine, Sean Brock, owner of Husk in Charleston, South Carolina, where Dennis’ family is originally from. You can imagine the lack of wariness and obsessive care that busy restaurants give to their skillets, while rightfully expecting them to remain in service for many years.

Dig it Out!

If you already have an old cast-iron skillet tucked away in a cupboard, it’s absolutely worthy of reinstating into service. While less common, adding a braising lid will provide remarkable value to an already beloved skillet, turning it into a slow cooker. A cast-iron lid produces radiant heat with low airspace; moisture condenses on its peak and drips down evenly on your food as it cooks. It’s perfect for braising and roasting tough meats in a manner quite similar to the Dutch oven, but that’s a conversation for another time.

I ordered a lid for my 12-inch skillet, and it arrived just as a snowstorm approached. My desire to use it was met exuberantly (foolishly) – I braved the snow and headed to Farmersville Butcher Shop for a fresh, 3-pound, bone-in chuck roast. Needless to say, it did not disappoint.

Braising a 3-pound chuck roast makes full use of the cast-iron skillet’s benefits, and the results are as impressive as the roast is straightforward. First, brown a bone-in chuck roast in a hot skillet. Remove the roast, add vegetables and cook until soft. Place the roast directly on top of the vegetables, cover with a braising lid, and set in a preheated oven for four hours of delightful aromatic punishment at 200 degrees. To accompany the roast, boil a medley of potatoes until soft before smashing then broiling for 30 minutes in the skillet from which they are served. Brussels sprouts can be browned on the stovetop with garlic, olive oil, salt and pepper before roasting in the oven for 15 minutes, turning every five minutes.

Whether or not you have children of your own or nieces, nephews or friends that are as close as family, starting a tradition of your own can be much simpler than casting your own skillets. A touching example comes from one Butter Pat patron who gifts a skillet for every newborn child in the family, lending it to parents until his or her 18th birthday. It’s a gesture that creates a legacy full of warm meals, togetherness and memories shared by all. Few items provide a joy and sentiment that branch far into your family tree, reaching those we may never get to meet. For a humble piece of cookware, the cast-iron skillet embodies the intangible but ever-essential ingredient in all of your recipes: love.

Interview with Dennis Powell, Founder of Butter Pat Industries

Dennis’ family is from South Carolina; he now lives in Maryland. He is an architect by profession and is partial to old vernacular farm buildings in Lancaster County, specifically the Leacock area. Butter Pat Industries partners with a foundry in Lebanon County to create its modern-day cast-iron pans, which carry 100-year warranties. Appropriately enough, Lebanon is the historic capital of the iron business in the United States.

“I come from a southern family where all of us obviously have used cast iron as our standard cooking procedure. When I left to go to college in the late 70s, I was going to be living in a cabin without any creature comforts. The stove we had for cooking on would also be the stove we would be heating on. My mother very unceremoniously said, ‘Why don’t you take this pan and this knife?’ It turned out that those two things were one of her butcher knives (she was a butcher) and her pan.

 

Even though we have now given cast iron this veil of honor of passing it on, for most people who are my age — I’m in my 60s — that first transition was not very ceremonial. It was just, ‘Here’s an old pot, get it out of my house.’ That was in my hands for the next 40 years, more than 40 years. During that same time period, I owned a hardware store while I was in college in Minnesota. We were the largest Lodge dealer west of the Mississippi. I also began reconditioning cast iron to sell it to the restaurant industry

My grandmother was very, very poor. It wasn’t a very special or branded cast iron –  probably made by Wagner for an unnamed company. Her skillet was literally the only piece I would use. For me, it was that absolute connection to her, to who she was, to my place in our family history. And, on September 15, 2013 – I know it because we put a gravestone up in our kitchen – I cooked breakfast and the pan slipped out of my hands and tumbled down the steps. The first bang was like a bell, the second bang was like a bell, the third bang was like a clunk.

I sat down in my chair in front of the fireplace with this pan literally in my lap. My grandmother was so poor that these pans were the only two things I had of hers. Really, what I was trying to figure out was, ‘I have to be able to figure out how to repair this. If I can’t, I can’t give it to one of my kids.’

 

On that day, just sitting with that pan, I really thought, ‘Why is this one so different from what people can buy today?’ And, for the next year or so, I spent time in the Library of Congress, with the world’s largest collection of documents from the Griswold manufacturing archives; I took classes in metallurgy; I visited 23 foundries where we were first just trying to figure out exactly why something made 100 years ago was different from something made today.

Over that period, I tried to understand the reason: Was the iron better back then? Did they take more time to make something back then? Did they ground them back then? All of these things are mythology and are patently untrue. The absolutely simple answer is in the mid-30s and through the 50s, we were mechanizing everything in this country, and making cast iron became a mechanized process. For Lodge, the requirements of that molding machine had to be coarse enough for the gas to escape and for them to get the castings out of the mold quickly enough to stay on their assembly-line process. Second, to that, the silica dust, the fine dust that would have made the first coating of sand in the old molds is a carcinogen, and the EPA requires a low-particulate count in the air in the foundries, so even if a company like Lodge wanted to use fine sands, they couldn’t. The answer is a lot less glamorous than people make it.

With that being said, we knew the answer that you could not make a pan – you cannot duplicate a 1935 Griswold pan. Then, I started to think maybe it could be done. We had three specifications: One was that they had to be thin on the walls — 3/32nds of an inch thick; two, it had to be of a certain smoothness; and third, it had to be made in the United States.

As a challenge to myself, I said I can do it — I was really only trying to make two pans. I have a very supportive wife, and I was at a point in my career where I could take the time to figure this out for the fun of it. Our pans are cast out of an old Griswold recipe, but we needed a different way to cast them.

 

We started to meet with foundries, talk with them about our project. That took us to Lebanon and our foundry. They were sort of interested because it was a stupid idea. We attempted to make pans. It didn’t work, they all cracked. We worked on them for about six months – completely all failures – and then they said, ‘We’re not going to do this anymore; we don’t see any future in it, we’ve seen no success.’ We signed another contract just to solve this problem. We did that for another six months. We had no success, zero, but by the end of the six months, the foundry was just as intrigued as we were.

We were making our largest pan, which is 14 inches in diameter, the most difficult pan, and the technical challenges of making something that thin and big are immense. It is the most difficult thing that this foundry has ever produced, including government contracts, pumps for submarines and parts for fighter jets.

Like I said, after the first six months, we had no success and my partners said we’ll take another six months on our own dime to figure it out. We had no success until the very last set of castings – where we had seven molds – and quite literally, the last mold of the seven is where we had an intact part. We were so pleased with it – one for my one son, one for my other – that obviously at that point we were so engrossed in this that we decided we should make this as a commercial project that we can sell.

 

There are about seven companies making cast-iron cooking products — all small like us. When we cast, the photographs you’ve seen on our website, that’s the way they come out of the mold, they are that thin. They look identical to what you see dimensionally.

Field or Finex or Smithy and all other contemporary manufacturers are using a different process, the traditional process, pouring a very rough and heavy pan, then using a CNC milling machine and grinding out the cooking surface. We could have done that, but we really wanted to make something where all of the pan was smooth. If you take a pan and drag it across an expensive countertop or glass cooktop, we didn’t want it to damage the surface.

All of that comes at a price, our pans are very expensive, but they are expensive for a reason. If you cook on them, they cook very differently than anything except the old pans.

 

You’ll hear 50 different ways to wash your pans. Ten will tell you soap will ruin your pain, 10 will tell you soap is fine, and 10 will tell you to use salt and potato and put it into hot water. What I tell people is I don’t want to give my pan a spa treatment. I am not rubbing it with salt. It’s a pan. I’m going to wash my pan with soap, scrub it as hard as I need to, and I’m going to prevent it from rusting. That’s the way pans were treated until they began to get rough. Once they began to get rough, seasoning is what we were maintaining as a leveling agent to make the pan smooth.

We have 20 or 30 years where Lodge was the only American manufacturer, and all of the others coming into the country were as rough as asphalt. Those layers of seasoning weren’t really there to act as a nonstick surface; they are there to level the surface out.

The absolute fact is you have all of this seasoning on the pan, and if you use a Brillo pad, you’ll rub the seasoning off and things will stick.

 

Before 1955 – and really it started with Lodge specifically talking about seasoning – there’s almost no mention of seasoning. I’ve looked at the advertising records of all the major manufacturers from the 1800s to 1955, and there is almost no mentioning of it.  No mention of, ‘Go home and don’t wash your pan.’ This is mythology based on fact, but the fact is it’s because your pan is rough. When people buy our pans, we have a huge uphill battle to convince them. I talk to people on a daily basis and tell them to use it as roughly as you need to, scrub it if you need to, just don’t let it rust. Don’t put it in the dishwasher. Put it on the stove to absolutely dry it, then oil it. You don’t need to reseat it once a year. It’s made out of iron; you can’t hurt it. The concept of all of this care and all of this hoopla of taking care of your pans is based on a technical specification of the material.

We are in kind of a unique position because several other pans are about as smooth as ours on the surface. They’re a little bit rougher, and we’re trying to let people know that seasoning is the paint that protects your house, not some magic that makes your food taste better.

 

There are 185 folks at the foundry in Lebanon, and the pans get shipped to Easton to do a seasoning and then secondary processes in Maryland, where they’re shipped out from that warehouse. They couldn’t be made if it weren’t for our partners in Lebanon. They’ve been kind of old-fashioned technicians that we admire in figuring things out.

 

This spring I’ll be speaking at the Charleston Wine and Food Festival – and talking about all varieties of cast iron. So many people are super-finicky about their pans and say, ‘I’m the only one who gets to wash the pan in the house.’ There’s this level of personal investment in that surface that I find really fascinating, but it is a little bit of a fetish and a little bit of a cult. It is not based on technical facts. Can you imagine a fine restaurant maintaining the seasoning on a pan? It’s just not going to happen. Typically, they are cleaned with a spatula, which is nothing more than a paint scraper, thrown into hot, soapy water, dried, thrown back onto the stove, coated with a little bit of oil, day in, day out, hundreds and hundreds of times. Sean [Brock, owner, Husk in Charleston], uses them in all his restaurants. They’re not treated with any kind of gracefulness, they’re cooking tools. When I talk to people, journalists and otherwise, I’m trying to encourage people to not be too afraid of these things.

 

It is very difficult to “ruin” a pan: break it, let it rust, and even then you can sandblast it.

If you rust it, you can still fix it. it’s a remarkably durable material. When people become so concerned with the seasoning, they lose sight of the fact that there are so many things that they can do with a cast-iron pan that they would not do because of ruining their cast iron. Deglazing with wine takes whatever seasoning is on the pan right off. I want it to do that specifically to include that in the dish I’m making. You’re leaving all of those good tasting little bits stuck to the pan or wandering around and not including it in whatever you are cooking. Roasting in cast iron – where the roasting temps are above 500 degrees – burns the seasoning. Cooking on an open fire burns the seasoning. People are afraid to do all these things because they’re afraid they’re going to mess up the spa treatment on their cast iron. A year and a half ago, we sent them to chefs, people who we knew were going to abuse them. We told them, ‘We want you to ruin this pan, and we mean that sincerely. Do everything you possibly can do to ruin the pan.’ Then we would get feedback, and no one would ever say they ruined the pan. One guy ran it through the dishwasher, and that ruined the pan.

 

One customer kept buying sporadically in sets of two or three. I thought he is probably a restaurant owner ordering as needed and paying full retail, which is crazy. I called to tell him to sign up for our restaurant program, only to find out he’s not a restaurant owner but is giving them as baby gifts. He said, ‘I write a note to the baby and say, I’m giving you this cast-iron pan; it’s for you when you turn 18, and I’m going to let your parents borrow it until then.’

It encapsulates this from-one-person-to-another transmission of something that we use and touch and care for, and I love that, I really, really love that. My rant about seasoning is in no way to take away from the power of these things being something like your grandfather’s pocket knife or pocket watch – similar things that you carry and become a part of the fabric of what you do. Jewelry, pocket knives, it’s a teacup subset.

There’s a story that you might look at that has really sort of colored my perspective on this because, in Japan, they all sit down and drink a cup of tea. It’s ritualized the way the cup is turned. You’re there admiring them, and when you are passed the tea bowl, you turn the tea bowl in your hands so you can look at it. The most valuable tea bowls are in public collections, and when one of these was sold six to eight years ago, it sold for something over $10 million. We’re talking about fabulously expensive objects.

The thing that is interesting is that those bowls are not fancy. There were Korean farmers’ rice bowls back in the 13th and 14th centuries, commoners’ bowls, pieces of junk. It is the process of admiration over generations that has turned this lowly object into immense value. To me, the fascinating thing is laying value onto a very common object.  Someone in Japan said, ‘This is a beautiful bowl, let’s use it in a tea ceremony.’ And, the next generation said, ‘Let’s admire it because they did.’ And then another generation, until they become the most admired objects of an entire country. So, why not a pan?

We are, in a small way, replicating this process. We’re saying as people that this is something that is valuable to us. We’re going to cherish it, and we’re going to pass it on to our children.

 

For me, personally, and this is wrapping this up full circle, the most important thing for me in starting my company was only to make two pans – and the purpose was literally only to make those two pans for my kids. I’ve been able to do that, and now on Thanksgiving Day, I get pictures from people all over the world that say, ‘Hey, we’re cooking, and here’s what we are cooking using something you made.’ It’s a pleasure that’s really hard to describe when you see someone’s made a really fancy meal in your pan, and they have it there with all of their kids on Thanksgiving.”

 

Sparks in the Dark

A Party in Black Enlivens Mid-winter

Lancaster’s first Fête en Noire — French for “party in black” — was so heartily embraced by local party-goers that its 400 online tickets sold out in minutes.  How we yearn for a bit of mystery and naughtiness!

Welcome to Fête en Noire, the dark side of Fête en Blanc, the annual party for 2,000 or so that’s held outdoors on an early summer evening and for which guests dress all in white.  Sweet little Fête en Blanc now has a bad-boy brother who is definitely darker — 50 shades or so.

Billed as “dark and mysterious,” the late-January bash was held at the Railroad Museum of Pennsylvania in Strasburg, with the purpose of raising both mid-winter fun and funds to support the upcoming Fête en Blanc and the charities it assists. Why January? “January’s boring, everyone is hibernating,” says Joe Hess, the event’s organizer and ringmaster of the highly involved planning committee. “It’s time to celebrate our community’s arts, its creativity and unity.”

Two years in the making, Fête en Noire Lancaster was a true community effort. In addition to a committee of 25, local restaurants, catering services, bakeries and a spirits purveyor provided food and libations. A contortionist, roving hypnotist and stilt-walker entertained the adults-only crowd of more than 500.

The party swelled as ticket-holders entered the cavernous museum, strolling among giant vintage train engines. A bevy of bellydancers twirled onstage, followed by Joe Hess’ welcome and advice to “let yourself be free tonight, be who you want to be.” A live auction of artwork with a sensual theme, many by local artists, boosted the crowd’s fundraising efforts. Then, Broadway-experienced  performers, many of whom having  graced the local American Music Theatre and Prima Theatre stages, delivered a burlesque-inspired show of scintillating songs, sexy choreography  and eye-popping costumes.

“I love Lancaster for all of its amazing talent,” noted Scott Williams, a local professional musician who served as musical director for the performance, while waiting to go onstage with his five-piece band and a troupe of singers and dancers. “Fête en Noire is nostalgic; it’s a throwback to the classic, old masquerade parties.”

Indeed, mysterious faces hidden behind ornate masks were scattered throughout the crowd, as were feathers and sequins, cocktail dresses and full-length gowns. Tattoos mingled with tuxedos, stilettos mixed it up with sneakers, as Millennials, Gen-Xers and Baby Boomers all partied in the near-dark. The only required attire was black, with the optional accent of red.

Just like its summer sister, Fête en Noire culminated in a dance party. As promised, the event was something new and different for Lancaster. It seems that the dark side is a fun place to visit.