CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Sláinte! To Irish beer!

Ireland and beer; to say the two are synonymous is an understatement. I feel comfortable making this declaration, being partly Irish myself and because, well … I love beer. Traditional Irish songs wind wild tales of drunken debauchery. The island ranks fifth worldwide in beer consumption per capita. And, I’ve been to the Emerald Isle; trust me, the one thing the Irish love to do is buy an American a beer.

The art of brewing has ancient roots; scholars date Ireland’s attachment to beer as far back as the Bronze Age, when the alcoholic concoction was cooked up in earthen burnt mounds called fulacht fiadh. Archeologists have plotted more than 4,500 of these hot, rock-heated, malt-boiling structures in Ireland.

These early brews would not have resembled the cold drafts found in pubs today. The main difference is the absence of hops, which did not become a standard brewing ingredient until the 13th century. Historians point to the addition of herbs like heather, lavender and bog myrtle for flavoring the sweet, thick concoction that resembled beer during the days of St. Patrick.

One reason why the Irish are associated with drinking – notably beer – is substantiated by the Alcohol Beverage Federation of Ireland, which reports that Ireland’s alcohol industry is worth over €1 billion in exports, supports over 92,000 jobs and contributes more than €2 billion to the economy.

Yet another is the celebration surrounding the nation’s patron saint. St. Patrick – the banisher of snakes who drew the parable of the Father, Son, and Holy Ghost with a shamrock –is celebrated worldwide on March 17, with festivities ranging from parties at local watering holes to grand parades and holy processions. The date marks his death (circa 461 AD) and became an official holy day of obligation for Roman Catholics in Ireland during the 1600s.

The Holy Trinity of Irish beer

The most recognizable name in Irish beer is Guinness. Arthur Guinness founded his namesake business in 1759 by signing a 9,000-year lease on a vacant warehouse in Dublin. St. James’s Gate Brewery was born, and by 1799 the entrepreneur had all but given up on brewing ales and dedicated his production to porter, a style growing in popularity at the time.

When I visited St. James’s Gate Brewery in 1996, beer tourism was barely a thing – I dragged a few friends along with me kicking and screaming. After our walking tour, we ended up in a dark, lower-level pub for a few free samples; a handful of American tourists milled about and tasted the dark stout for the first time. We ended up having plenty of free beer that day and my friends, more accustomed to Budweiser than stout, eventually accepted the newfound brew. Anyone who has visited the brewery will tell you, it tastes different there. It just does. Today, that old pub and walking tour is history, and in its place is a seven-story “interactive experience.”

Guinness may be the most recognizable Irish brand, but it wasn’t the first large-scale brew on the island. One-hundred kilometers away in Kilkenny sits Ireland’s first great commercial brewery. John Smithwick founded his brewery in 1710 on the grounds of a former Franciscan abbey. The brewery had its share of success and failure and ultimately became part of the Guinness family in the 1960s. Smithwick’s (pronounced Smit-icks) is an Irish red ale. The ruby-colored brew is hopped mildly and is enjoyed for its sweet maltiness; it is much different than stout.

To truly know Irish stout, one must know Murphy’s. Even though it is often overshadowed by its Dublin cousin, Murphy’s is considered by some to be the superior stout. Started in 1856 in County Cork, southern Ireland, James J. Murphy’s brewery grew quickly and was producing 42,990 barrels by 1861. In the U.S., Murphy’s can be found on tap at most Irish pubs, including Tellus360 in downtown Lancaster.

The Crafty Irish

Guinness and Smithwick’s have recently ridden the crest of popularity created by the craft beer craze by introducing new variations and products to capture the attention of beer drinkers looking for a brew created with finesse and creativity. Is there an Irish craft beer scene? And, can it be found stateside? I took a look around and didn’t find anything.

“While I have seen U.S. craft beers making their way to Ireland, I have not seen the opposite. I would say this is because the craft trend in Ireland is in its infant years, and the U.S. has had a major head start,” says Kevin O’Mahony of Tellus360.

Many beerficianados cite Biddy Early’s in County Clare as the first brewpub in Ireland with a craft-beer focus. Early’s, which opened in 1995, is now closed. The Dublin Brewing Company, which has experienced some great success, opened shortly afterwards. I’ve been told to search out Eight Degrees Brewing, which is creating a range of IPAs and Brett beers in Mitchelstown, County Cork. I guess a return trip to Ireland should be in my future.

Until then, several regional breweries are making some fascinating Irish-inspired beers. In 2016, St. Boniface Craft Brewing in Ephrata teamed up with Tellus360 to create Narrowback, an Irish red ale, which became the venue’s house beer. (Narrowback is a term for first generation Irish-Americans.) Over in Chester County, Victory Brewing Company’s Donnybrook Stout is touted as “the most refreshing dark beer you could ever imagine this side of Dublin.” Both beers are available at several locations year-round, but I knew I could find something a bit more outside of the norm. And, I found it at Hunger-N-Thirst’s bottle shop.

Highway Manor Brewing Company in Camp Hill is a trucker hat, hand-drawn label, small but scrumptious brewery using spontaneous fermentation to create some of the area’s greatest and least-known sour beers. Funky Prowler, a “dry Irish-style sour stout,” is one-fourth of the brewery’s core lineup of beers. Unlike any stout I’ve ever had, Funky Prowler is funky and sour with a strong grape candy flavor up front and subtle caramel finish. It pours a deep, rich red with a thick, lasting head, and is highly effervescent.

Funky Prowler is a great beer to enjoy this St. Patrick’s Day if you are planning a mellow night with a few select friends. If you’re going out, well, there’s always the American standby of green beer. Either way, as an old Irish toast goes …

 

“Here’s to a long life and a merry one.

A quick death and an easy one.

A pretty girl and an honest one.

A cold pint – and another one!”

Trees and Power Lines

We love our trees, but we also love our coffee and electronic devices and are bereft without our electricity. It is reported that more than 90% of tree-related service interruptions are caused by healthy tree branches that have broken as a result of storms, ice or high winds. As I’m writing this in late January, I’m happy to report that thus far, Lancaster County hasn’t experienced anything like the terrible storm of February 2017; however, we’ve had numerous power interruptions caused by storm-related fallen trees and branches.

During last fall’s mild weather, I noticed tree-trimming crews doing preventative work all over the streets and roads of our area. Power companies typically employ professional arborists for this type of work; however, the sort of directional trimming they must do focuses on the location of the tree branches in relation to the power line and usually considers a growth cycle of four years. Trees trimmed for power line clearance are often significantly changed in appearance. The trimming practices restrict the width, height and potential impact of trees near lines. In some cases, complete tree removal is necessary.

Drive down any street and you will spot trees hacked (well, trimmed) into unnatural looking V-shapes around power lines. The fact is any tree branches over 25 feet high are in the trimming zone. A neighbor went to work in the morning with a beautiful full tree canopy at the front of his property and came home in the evening to find it trimmed into an unnatural form.

Homeowners can reduce this need to trim trees by selecting a suitable tree to plant near power lines. Only trees that mature to a height of 25 feet or less should be planted under or within 10 feet of utility posts. Trees that grow 20-40 feet tall should be no less than 25-35 feet away, and those taller than 40 feet at a 45-60 feet distance.

Although they would wish no trees near their service lines, the websites of power companies often have long lists of trees they recommend for planting under power lines. I have some specific recommendations for species that will not not be a threat to overhead wires (or become overgrown in smaller yards).

Before purchasing any of my recommendations, discuss your soil and sun exposure conditions with an expert at a fine nursery to be sure your choice will thrive. Also, put thought into where you position your tree around your home since it will impact the amount of energy you use for heating and cooling.

Good Choices for Street Trees

Paperbark Maple Acer griseum: Grows 20-25 feet high, it’s trouble-free, slow-growing and particularly noted for its exfoliating copper-orange to cinnamon-brown bark and showy red fall color. Highly recommended!

Japanese Tree Lilac Syringa verticulata: Grows 20-25 feet high, with an upright oval form. It displays very showy upright (12-inch) panicles of creamy-white (not fragrant) flowers in June. Very adaptable to most soils and relatively tolerant of drought, salt and urban settings. Look for the cultivar ‘Ivory Silk’ (beautiful shiny reddish-brown bark).

Loebner magnolias Magnolia x loebneri: Grows 20-25 feet high. Magnolia hybrids are prized for their smooth light-gray bark and abundant fragrant pink and white flowers in April. The flowers of many magnolias can be toasted by a late frost, but I can recommend the cultivar ‘Lennard Messel’, which flowers late. Magnolias are not tolerant of poor drainage or road salt.

Kousa Dogwood Cornus kousa: Grows 15-20 feet high. White flowers appear in June with the foliage (several weeks after the native dogwoods). By August the tree is covered with large raspberry-like fruit that’s relished by birds. Fall color is reddish-purple. With age, the exfoliating bark is very attractive. Kousa is not subject to anthracnose, the ubiquitous foliar disease of the native dogwood (Cornus florida). It is a stunning four-season tree.

Eastern Redbud Cercis canadensis: Grows 20 feet high. This native is fast growing with a flat-topped shape. Depending on cultivar, it displays white or vibrant pink flowers in early spring, and its heart-shaped foliage turns bright yellow in the fall. ‘Forest Pansy’ has purple foliage. Sensitive to road salt.

Smoketree Cotinus coggygria: Grows 10-15 feet high, its small flowers in the spring change to large purplish-pink, fluffy, hazy, smoke-like panicles throughout summer. The fall color can be red-purple to orange-red. There are several purple- or gold-foliaged cultivars. Similar in habit and bloom but with far superior fall color (the best fall color of any of our natives), the American smoketree, Cotinus obovatus, is difficult to find even in large nurseries.

Dwarf crab apples and ornamental cherries are often recommended and exhibit the right growth habit, but I do not recommend them because they are single-season trees (spring flowers) and are subject to foliar diseases that render them unsightly much of the growing season. And, I most emphatically do not recommend Bradford pears.

Don’t let your newly-planted trees dry out during the first two years. When rain is inadequate and during our hot August days, generous weekly watering is essential. How to properly plant a tree was discussed in an earlier Gardening Journey.

If your service lines are underground, before getting out the shovel, be sure to call 811 to have the locations of underground service identified – not just power lines, but LP lines, invisible pet fences, septic lines and outdoor lighting wires.

Additional good choices are:

  • Blackhaw Viburnum Viburnum prunifolium
  • Arrowwood Viburnum Viburnum dentatum
  • Seven Son Tree Heptacodium miconioides
  • Witch Hazel Hamamelis virginiana
  • Cornelian Dogwood Cornus mas
  • Stewartia Stewartia pseudocamellia
  • Crepe Myrtle Lagerstroemia indica
  • Winter King Hawthorn Crataegus viridis ‘Winter King’
  • Korean Mountain Ash Sorbus alnifolia

Table for Two At Stoner Grille

The atmosphere is inviting, and the menu is eclectic at this Overlook Park restaurant that makes its home in a repurposed barn.

Stoner Grille’s casual tone, inviting ambiance and great food have made it a popular destination in a relatively short amount of time. Gene and Anneliese Pelland opened the restaurant in September 2016, taking over the space that had been home to Barny’s Grill.

The Pellands initiated some changes. A bar was added, and the kitchen was expanded. To keep out the winter’s chill, an enclosed entry was recently added. Last, but not least, the dining room’s acoustics were improved. “What makes this place so special is that even on a really busy night, you can still have a conversation without having to shout,” Gene says, adding that he worked with Cornerstone Architects on the renovation. And, the Pellands are not finished. They would like to eventually expand the restaurant’s footprint and indoor dining area.

Gene definitely knows a thing or two about sound – one year ago, he retired as executive vice president of Clair Solutions, which designs, builds and installs state-of-the-art sound systems for facilities such as churches, football stadiums and cruise ships.

Stoner Grille is not the Pellands’ first business venture; as former owners of McCleary’s Pub in Marietta, they are very familiar with the restaurant business.

“We want Stoner Grille to be a place where people can come and feel like they’re getting away from everything,” Gene says. “This is something I want to do for the community. I grew up near here and now live close by.”

Stoner Grille’s dining area and outdoor patio – seating capacity is about 120 – are situated on the lower level of the converted bank barn. Exposed stone walls are part of the ambiance. Glass doors by the bar area provide natural light as well as an indoor/outdoor feel as they open onto the patio. The new bar adds to the rustic theme. “This was a barn, so when we added the bar, we decided to use wood. The bar top is crafted from 200-year-old barn flooring, and the bar front is distressed tongue and groove,” Gene explains.

The tongue-and-groove bar front also sports an unusual feature – the signatures of couples who are Stoner Grille “regulars.” Initially, it contained only the signatures of Gene and Anneliese, but it grew from there. According to Gene, “The tongue-and-groove bar front was Anneliese’s idea. When it was completed, she suggested that we both add our signatures.” The couple then decided to take it a step further. “We will invite couples who are ‘regulars’ to add their signatures,” Anneliese adds, explaining that the invitation to add another set of signatures is extended only after she and Gene “have observed that they’re truly in love with and care for one another.”

As for the menu – Gene describes it as American with an international flair – it changes about every four to five months in order to take advantage of fresh, local ingredients. It’s also augmented by weekly specials. “We’re becoming more and more of a ‘foodie’ place,” Gene reports. Instead of having a chef on staff, Gene works with the staff “and together we come up with ideas for the weekly specials,” he explains.

Stoner Grille’s evolving menu includes American favorites such as crab cakes and filet, as well as items that provide a nod to Lancaster County, including pretzel-crusted chicken and deviled eggs. However, the deviled eggs have an international twist that changes weekly – for example, one week it was Korean curry eggs. “They’ve really taken off,” he says.

Tacos and quesadillas can also be found on the menu. In fact, the top-selling item is “Rockos Tacos” (rockfish tacos). There are also a number of salad options, including Southwest chicken and grilled veggie and flame-grilled romaine Caesar, as well as some seasonal salads. Freshly made soups and house-made pizzas are also available. Wings are another popular menu item, as are burgers and sandwiches.

To accompany menu items, 24 beers are on tap, as well as cocktails and wine.

Both gene and anneliese love music, and Stoner Grille offers live music on Wednesday, Friday and Saturday evenings. Chuck Colson is on hand Tuesday evenings to host Tune Trivia.

Of course, a weekend devoted to music, food and drink is fast approaching, and the Pellands plan to celebrate all aspects of Saint Patrick’s Day weekend. Two bands will be in the house – The Ogham Stones, March 16, and Salt Hill (Hooley Dance School Irish Dancers will precede the band), March 17. Also, March 17’s menu will feature Irish specialties such as bangers and mash and fish and chips. Irish beer drink specials will also be offered.

The pellands also oversee the banquet area upstairs that’s known as The Barn (amenities include a private entrance, a bar and, of course, a top-notch AV system). The main ballroom seats 150, while the Hay Loft that overlooks the ballroom seats 60. Both areas are open and airy, and can be festively decorated. Anneliese notes that The Barn has hosted events such as weddings, class reunions, holiday parties, business meetings and fundraisers.

The Stoner Commons complex also includes Pelvo’s Putt Putt, an 18-hole mini-golf course. It’s open to the public seasonally and can also be reserved for a private function such as a family outing, office team building or birthday party.
Stoner Grille is located at 605 Granite Run Drive, Lancaster. Hours are Tuesday, Wednesday and Thursday, 11:30 a.m.-10 p.m.; Friday and Saturday, 11:30 a.m.-11 p.m.; and Sunday, 11:30 a.m.-9 p.m. Reservations are suggested for evening dining (both indoors and outdoors). For more information, call 717-208-6623 or visit stonercommons.com or Facebook.

Spring Arrives March 20!

I don’t know about you, but I’ll be glad to see spring arrive. For some reason, the winter months always seem to drag by, while summer passes by in an instant.

March is a very transformative month in Lancaster County. The photo above, which was shot at Pool Forge in Narvon, exemplifies the notion that March comes in like a lion and leaves like a lamb.

March allows us to enjoy the last remnants of winter, as lingering snow storms typically deliver a few surprise dustings that blanket the area with a frozen beauty. March also holds the promise of warmer weather. We marvel over the fact that once again our corner of the world “springs” back to life. Grass begins to turn green, flowering plants such as crocus, daffodils and tulips start to push through the soil, and buds become obvious on ornamental trees.

Every season has its own beauty, but since the dawn of time, spring has always represented a transformation to new life. Each spring I like to set new personal goals for myself; they usually center on new places I would like to explore and trails I would like to hike around the area.

I hope some of you personalize spring’s transition and become inspired to get out and explore more of nature for yourself. March is a perfect time to get started! Whether your goal is to savor the last days of winter or to welcome the first days of spring, at this time of the year there’s a beautiful show going on outdoors in Lancaster County.

Exercise for Life

According to the Mayo Clinic, exercise can have a profound effect on your life – at all stages and ages. The benefits include weight control, disease prevention, mood improvement, a boost in energy, better sleep, and improved bone and muscle strength (notably your core). And, exercise can provide you with a social outlet. The Centers for Disease Control also views exercise as a way in which you can keep your “thinking, learning and judgment skills sharp as you age.”
As the saying goes, variety is the spice of life, and that applies to exercise. In order to stay engaged, it’s important to mix up your routines.
In November 2017, my editor asked if I would take on this challenging feature and try out a few different fitness programs offered in our area. From Alien Yoga – known as Nauli Kriya – to Zumba, I was aware of the numerous fitness crazes that are out there. Over the years, I’ve tried several of those “crazes” myself, including Billy Blanks’ Tae Bo and Jillian Michael’s DVDs. I’ve joined gyms, took classes and jogged a country mile or two. As you will discover, Lancaster County is keeping pace with the newest trends and classes that are keeping Americans physically and mentally fit.

#1 Gentle Journey on the Hydrorider®
at Pleasant View Retirement Community’s
Town Square Health Club

Looking to join a fitness center? Don’t discount the senior-living communities in your area. Many offer memberships and open their fitness classes to their neighbors.
Aqua cycling originated in Europe and made its way to the United States about five years ago, with the first U.S. studio debuting in New York City. The aquatic bikes have grown in popularity, especially up and down the East and West coasts.
The aquatic bike, in my case a Hydrorider®, is made of marine stainless steel and looks like an ordinary stationary bike without the front wheel. The seat also adjusts for one’s height when submerged in the 4-foot-deep water. (You want the water to be chest level.)
When I first arrived at Pleasant View, I was greeted by Amanda Hall, the sales and marketing manager, and Haley Brumbach, the fitness center manager. Before stepping foot into the liquid gym, I needed two things: aquatic footwear and a few tips about the bike. (Please note: Covered-toe, supportive footwear must be worn for the hydro classes; for safety reasons, shoes with laces are not recommended.)
Other than a daily shower, I’m not in the water a lot; therefore, I don’t have a need for aquatic shoes. Thankfully, Haley had an extra pair that fit me like a glove. Next, I was “fitted” for my bike. Haley adjusted the seat vertically by measuring the height of my hip bone. She then instructed me on how to operate the pedals, saying, “Don’t push down like you would a normal land bike. Instead, pull up against the water’s resistance.” And, these are not regular pedals like my fourth-grade banana-seat bike; these pedals come with a cage for your feet to settle into.
After a few more tidbits of information, I was ready to get in the water. The bike has two small wheels on the front in order to lift the bike from the back and push it to its destination. So, down the ramp I went into the lukewarm water. I parked myself in the middle of seven other participants. And, as I smiled and awkwardly climbed onto my bike, class began.
My instructor for the class, Erica Moschette, is a certified personal trainer and certified Hydrorider® instructor, who is also part of the fitness staff at Pleasant View. She synchronized the music playlist in advance to match the day’s water workout. While pedaling, there are a few different ways to grip the handlebars: Position 1, hands are placed in the center of the handlebars closest to you. Position 2, hands are placed in the curve of the handlebars. Position 3, hands are placed at the top of the handlebars. And, position 4, the body is moved behind the seat deeper into the water, with feet still in the pedals, and hands gripping onto the front part of the seat.
I can honestly say that I didn’t know you could sweat in the water until I had taken this class. Erica doesn’t demand anyone to pedal faster, like some spinning-class drill sergeants. Instead, she allows you to go at your own pace with added motivation and encouragement.
“You want to expect a higher-intensity workout with a very easy way of cooling off, kind of like when we go back into fourth position, you can go into the water and catch your breath,” Erica says. “The beauty of Hydrorider® is that you get to work your arms on top of the resistance from the water, which is like 8 or 12 times the resistance of air.”
Another benefit of the water cycling class is that it helps those
with physical limitations, such as fibromyalgia, arthritis or other
muscular diseases.
“I do all of my exercising in the pool because of my joints and arthritis,” says Barb Charles of Ephrata. “I come five days a week, not for the classes all the time, but to work out in the pool. It’s a wonderful experience.”
Manheim resident Pat Boyer loves this particular class at Pleasant View. She was diagnosed with Charcot-Marie-Tooth disease (CMT), which is a hereditary disease that damages the peripheral nerves of your body.
“When I was young, I always liked riding bikes, and I did up until my 50s. Then, I started falling all the time and found out that I have a nerve and muscle disease called Charcot-Marie-Tooth,” Pat explains. “Out of the water, I can’t do any land exercises because the nerves and the muscles are deteriorating. I do the other exercise classes that Erica teaches, but this one here is so easy. It’s amazing.”
This class is for any age group. Other aqua bike classes of the same style but higher intensity are offered on Tuesday and Thursday evenings. I may have been the youngest participant that day, but those guys and gals were killing it.
Details:
Gentle Journey: 30-minute workout
Average age in Erica’s class: 30s to 60s
What muscles are being worked: “The total body. The ones you think of the most, of course, are the quads and hamstrings. You definitely work your calves; you don’t feel it quite as much in your quadriceps, but when you’re working your arms, you’re going to get your biceps and triceps. And, definitely your abdominals and your back.”
Number of bikes: 8 (7 for class, one for instructor)

Pleasant View Retirement Community’s Town Square Health Club, 544 North Penryn Road, Manheim.
717-664-6305 or pleasantviewrc.org/town-square-health-club.

 

#2 SilverSneakers Shallow Water Pilates
at Hempfield recCenter

Technically, I’m not eligible to have a SilverSneakers’ membership, but I was allowed to participate in Louise White’s Shallow Water Pilates class at the Hempfield recCenter one cold November morning.
“We started this program roughly about 10 years ago, and it’s mainly for stretching, balance and for people who might be recuperating from hip surgery or a knee replacement,” Louise shares. “Our older clientele, who still want to keep exercising, find that the water is very adjustable to them, and they can really move in the water. That’s what they want to do, they just want to mainly keep on moving.”
I joined the class of about 20 participants and slowly glided to a spot toward the front. At first, some movements were a little unclear (it’s confusing to mirror someone when you can’t see their legs under water), but there were some helpful experts to guide me through. One lady told me to use my left leg, when I was accidentally using my right, while another shared that I needed to push my leg out in front of my body instead of to the side.
Ninety-four-year-old Jean Crist has been attending the recCenter for years. She laughs and says, “I wouldn’t be able to move if I didn’t come to these classes. You’ve got to come, or you don’t move.”
Jean’s friend Ella Mellott, who is 90, enjoys exercising and says she “likes to be among her friends.”
After the class, I remember saying it was the most relaxed I had felt in weeks (maybe even months). The soothing music and gentle stretching movements, from my head and neck down to my calves and ankles, worked so well together. I’m so accustomed to the sweaty, non-stop hardcore land workouts from my teens and 20s that my body needed to slow down and relish in the gradual stretches from left to right and front to back.
“Baby boomers, like myself, want to keep moving. Not everybody can go out and do the fitness center, or run, or play tennis. Some people are recovering from other surgeries, and they just cannot do the land exercises,” Louise says. “When you’re in the water, you only support 10% of your body weight. So, it’s just a better exercise for them, and they can just keep moving. They want to feel good, and the water really makes you feel good. It’s a stress reliever sometimes.”
Joanne Pinero has been taking the water aerobics classes for six years and says, “It has really helped my arthritis and helped with my weight control.”
Eighty-five-year-old Jack Coffin started taking the water classes in January 2017. He had both hip and knee operations but says the classes have helped to “tighten up the muscles and ligaments” in his body.

Details:
SilverSneakers Shallow Water Pilates: 1 hour
Average age in Louise’s class: 30s to 80s
What muscles are being worked: “The whole body. We do legs, quads, bis, tris, neck and back. You’ll stretch out, and you’ll get the full workout.”
Average class size: 10 to 20. Some days a little over 20 (when classes are combined)

Hempfield recCenter, 950 Church Street, Landisville.
717-898-3102 or hempfieldrec.com.

 

#3 Partner Dancing at BeyonDancing

I was very eager for this next experience because not only would I be learning some basics of partner dancing, but I would be attempting it with my husband, Justin.
Growing up, I was involved in dance through either a hip-hop/jazz dance class or competitive cheerleading. However, “partner” dancing is totally new for me.
Before leaving for the studio, my husband admitted that he was a little nervous. “I thought it was going to be a group lesson,” he says. But, once we met with owner Pam Bucher, who is also the studio director and Pilates instructor, and Oscar Restrepo, choreographer and dance specialist, his nerves were at ease.
Oscar and Pam met almost a decade ago through one of Oscar’s former students. Pam had played competitive tennis for 40 years and decided it was time for a change. She eventually received her Pilates certification and now teaches classes at the studio. She incorporates core strength, posture, breathing and other aspects of Pilates into dance lessons.
Oscar, originally from South America, moved to Lancaster in 2007. He obtained his associate and master’s degrees in rhythm dances from the Professional Dance Vision International Dance Association (ProDVIDA).
I chose two styles of dancing beforehand that I wanted to learn: salsa and swing, which are also two of the most popular dances offered at BeyonDancing. “Of course, you had to pick the two hardest ones,” jokes Justin.
We stepped onto the dance floor and learned our hand and arm placements first. To begin, I was paired with Oscar, while Justin was paired with Pam. The couples stood side by side so that it was easy to match what the female should be doing and the same for her counterpart.
As we learned the steps, Oscar would cue us with numbers, “One, two, three, four,” and commands, “Step to the right.” Justin and I both enjoyed the praise we received when we performed the dance correctly.
Besides learning the moves and putting them together with music, BeyonDancing teaches a lot more than your typical ballroom dances.
“One of the reasons we call this BeyonDancing is because we feel you can learn so much more than just the steps. The couples learn to work together,” Pam shares. “It builds up your self-confidence, teaches you the correct posture and improves balance, coordination and flexibility. We incorporate all these things into our students’ dance lessons.”
There are also many health benefits of partner dancing, such as decreasing depression, muscle toning, preventing dementia, burning fat, lowering stress levels and more.
“We realize that when you dance, you have to make decisions at a fraction of a second, which helps develop your brain function,” Oscar says. “We’ve discovered that a lot of people with dementia, when they dance, it helps with their dementia. It also helps depression. People may come in after having a bad day at work and walk out with a huge smile.”
And, it’s true. Numerous studies and research prove that dance helps to lift one’s spirits. I, too, felt more confident and enjoyed our lesson, which flew by. In my opinion, I think everyone should give it a go, at least once.
“Come and experience the joy of partner dancing. We’re patient and very understanding,” says Pam. “Take that first step, come in and give it a try.”
Justin agrees, “Pam and Oscar took a personal approach to make it feel like it was friends teaching friends. It was intimate. I didn’t feel like I had to prove anything to anyone.”
I can honestly say that Justin and I talked about our lesson that night on the drive home and over dinner. We even considered making it one of our resolutions for the new year.

Details:
What muscles are being worked: “All of them! Your core has to be engaged. Obviously, you’re using your legs, your lats, hips …”

Note: Since taking our class, BeyonDancing has closed due to weather-related damage to the studio. An array of other dancing opportunities is available in Lancaster County. For example, check out Ballroom on the Square, City Ballroom, Indigo Blues and Arthur Murray Dance Studio.

 

#4 Cycle Class at the Lancaster Family YMCA (City Center)

I’m not going to lie … I am NOT a morning person. So, I wasn’t too enthusiastic when I learned about my 5:45 a.m. cycling class at the Y. Sure, I could’ve taken the evening class, but in order to meet my deadline and work it into photographer Nick Gould’s schedule, I had to bite the bullet and show up before the sun did. But, I’m glad I did.
Beth Titus’s morning cycle class is a shot of adrenaline for your body’s wakeup call! Once again, I had never taken a cycling class, but I am familiar with stationary bikes, which helped my case a little, meaning I knew how to sit on a bike without falling off. Hooray!
I arrived around 5:30 a.m., which was perfect because that gave Dan Flynn just enough time to adjust my bike, teach me about the gears and give me a pep talk.
“Now, you want to start at around gear 3, that’s what she [Beth] calls a flat road,” says Dan, who’s been cycling for about 11 years. “It’s such a great aerobic exercise, and it’s low impact, so you’re not hurting your joints.”
There are 15 bikes in Beth’s class, so it’s a first-come, first-served basis. I guess you could literally say the “early bird gets the worm” in this case (pun intended). It was a full roster that morning, and I was the new kid.
“We’re doing a high-intensity 45-minute workout, which has some strength training and endurance training involved,” explains Beth, who is also a full-time teacher for Penn Manor.
Right out of the gate, the music is pumping as you pick up the pace on your bike. You want to keep your rpms around 85 to begin. As the class progresses, Beth tells everyone when to bump up the gears and what rpm she wants you to pursue.
Dan briefed me on the gears and rpms ahead of time, thankfully. He said to try and stay within the same rpms that Beth calls out but not to worry too much about advancing the gears, which adds resistance.
The highest gear I hovered around was 10, but amazingly, I was able to keep a pretty good pace with the increasing of rpms, which at one count was between 110 and 120. Beth and Dan said we probably rode an estimated distance between 10 to 12 miles (mine was probably between 8 and 10).
And, remember to drink water! At one point, I must have been in the zone because Dan had to remind me to pick up my water bottle. You may also want to bring a small towel to wipe off excess perspiration.
“It’s an intense workout in a short period of time,” Beth reminds me. “It’s a great cardio workout, and it’s controlled,” she adds, as opposed to outdoor biking in which more injuries can occur.
The physical benefits of cycling include excellent cardio, balance, strength and even emotional, as Beth points out. “This is a great group to be with. Everyone works hard, and they’re very helpful to each other … and very welcoming of people.”

Details:
Cycle class: 45 minutes
Average age in Beth’s class: 30s to 60s, occasionally some teens and even 80-year-olds
What muscles are being worked: “A lot of core, definitely all lower-body workout. You’re working your triceps, your shoulders, your core, lower back, abs and even your upper back.”
Number of bikes: 15

Lancaster Family YMCA City Center, 265 Harrisburg Avenue, Lancaster.
717-393-9622 or lancasterymca.org.

 

#5 Float Yoga of Lancaster

I can count the number of times I’ve participated in some type of yoga on one hand. It’s not that I don’t enjoy it, but I’ve always been into more aerobic, fast-paced exercises. Little did I know what Float Yoga of Lancaster had to offer.
Owner Bradford Nicarry, who is also a certified yoga teacher and licensed massage therapist, has an eccentric personality, which matches perfectly with his hybrid lessons of part yoga/part inversion table/and part TRX workout.
“I got started in yoga because it was forced on me in a black belt class. Once a month, we would do something different, and this little old lady with white hair came in and kicked my butt,” Bradford laughs. “My ‘a-ha’ moment was when I realized that strength and flexibility are intertwined and very much co-related; all the while, I thought strength was over here and flexibility was somewhere far on the other end of the spectrum. But, I realized they were very much related.”
Like many people, I questioned if these aerial fabrics and cables could hold my weight. Well, unless you tip the scales at 2,000 pounds, you can partake in a Float Yoga class. And, no, you don’t have to bend like a burrito to prove your flexibility skills.
Bradford says, “Something we hear all the time is ‘I’m not flexible enough to do yoga,’ and it’s a total face-palm moment because if you’re not flexible in a specific joint, you’re going to need yoga to get there. And, then again, flexibility isn’t like across the board, it’s dependent upon each joint.”
This class was very direct, and by that, I mean it wasn’t one of those I’ll tell you what to do, show you how to do it and then you repeat what I just did classes. Bradford would explain and go through each movement as he and I individually performed each task with our own fabric. If he were to just say pigeon pose, I wouldn’t have a clue. But, he showed how much fabric to use, where to place my hands and arms, and how to get my feet off the floor and into the correct pose in the hammock (and without breaking my neck).
I honestly thought beforehand that I probably couldn’t do half the poses he showed me, but I was wrong. I learned, halfway through the class, to let my guard down, relax a little and just breathe.
“The other cool thing about yoga, you get a bit of that Zen element in it. You get a great workout, but it kind of calms you out a little bit, too,” Bradford says.
Some of the major health benefits of aerial yoga include lowering blood pressure by inversions (basically, hanging upside down in the air), alleviating lower back pain, increasing muscle tone and providing functional strength.
“Yoga gives you exercises you can do while recovering from an injury, which is beneficial for athletes,” Bradford explains. “Any time an athlete can lengthen a muscle, that muscle is going to perform better for them, and it’s going to be less prone to injury in the first place.”
Kortni Elion takes Krav Maga, which is an Israeli military self-defense/fighting system, and boxing at Nye’s Gym in Lancaster. She has been taking classes at Float Yoga for about two months now.
“Float Yoga kind of counterbalances all the other stuff. It helps to alleviate some of the stress from my body by stretching,” she states. “I was in a car accident a couple of years ago, where I had a herniated disk, so it helps to stretch out that lower lumbar where I feel pain from time to time. I also enjoy the stress relief aspect of it.”
And, indeed, it does stretch out those areas that are prone to tense and tighten every now and then. For instance, I have lower back issues, and the next day I felt less strain in that area. I was a little sore in my abs and arms, but it’s because you’re using muscles that you don’t even know you’re using. Overall, I enjoyed my visit to Float Yoga.
“There’s different styles and denominations of yoga, so you might need to try a couple different spots to find the right style of yoga and right instructor personality for you,” Bradford says. “We’re all really intimidated about starting anything new, but just give it a shot. We measure success differently in yoga. Success is achieved in a yoga class by leaving and feeling better than you did when you came in.”

Details:
Float Yoga: 1 hour
Average age in Bradford’s class: early 20s to early 60s
What muscles are being worked: “All of them! We did abs, legs, chest and arms. The great thing about yoga is that you get a lot of the stabilizing muscles that you don’t always get in other styles of workouts, like the little in-between ones that are often neglected. In yoga, you’re lifting your body weight all the time.”
Maximum number for Float Yoga class: 13 (limited number of hammocks)

Float Yoga of Lancaster, 245 Bloomfield Drive, Suite 210, Lititz. 717-475-6333 or float-yoga.com.

 

#6 Spooky Nook Sports Climbing Gym

To say I was excited about this next experience would be a huge understatement. I was thrilled to check out the Nook’s Climbing Gym with my 6-year-old daughter, Danielle.
She was nervous at first, which showed as she fidgeted about the cushioned floor, but those nerves gave way to anticipation once our instructor, Director of Adventure Adam Bofinger, briefed us on safety guidelines, equipment usage and climbing procedures.
“For first-timers, we usually set people up in the auto belay system. It’s a self-belay, so we teach you how those work and give you some safety instruction,” Adam says.
If I had not prepared ahead of time, my first question would be
“What the heck is a belay?” For those not privy with climbing lingo, belaying is a process that uses a rope system to protect a climber from falling. So, an auto belay system allows an individual to forgo the help of a human belayer.
Danielle and I were fitted with special climbing shoes and harnesses. Adam showed us how to clip into the auto belay and how to unclip. Danielle was eager to get started, so I clipped her in and stood by like a mother bird watching her young take flight.
The hardest part, for Danielle and myself, is letting go … literally, letting go of your grip and throwing your hands in the air (like you just don’t care). The auto belay controls the slack as a person climbs higher and helps guide his or her descent when the climber is ready to have both feet on the ground again. Try to remember though to not grab the rope, which will make your descent happen much faster than you would like.
Adam pointed out that some routes are easier than others, which is why they have all the colorful tape stuck to the walls by the grips, or holds. I remember the red holds being the easiest to maneuver.
After using the auto belay system, Adam switched us to another climbing wall where he manually belayed for Danielle and myself. The walls of the climbing gym reach 30 feet in height. The third area we visited was the freestanding boulder, which stands at a height of 15 feet; it was more of a challenge for myself. Danielle loved the side with the orange holds; it’s more kid-friendly.
“I loved it! It was fun, and it wasn’t dangerous because he [Adam] told me not to be scared,” Danielle says. When asked if she’d like to visit again, she exclaimed, “Yes, 1,000 times. Rock climbing is my favorite.”
Speaking of kid-friendly, the Nook has a Climbing Club for ages 7 through 12. According to the Nook’s website, the club is “for youth climbers who are looking for a fun, non-competitive environment to progress their climbing skills and improve their overall understanding and appreciation of the sport.”
If your child or teen has a competitive side, he or she may want to look into the Nook’s Climbing Team, where team members work with coaches on and off the wall and compete in local and regional bouldering competitions.
The Clip & Climb area is more of a fun-oriented climbing center. Adam says it’s very kid- and beginner-friendly, where all of the climbing obstacles are controlled by an auto belay system.
Kids to adults can participate in both climbing areas, but “28 pounds is the minimum. We’ve had 3-year-olds climbing in here before. It’s a little more challenging at that age, but as long as you’re within the weight limit and you can fit into a harness safely, really anyone can climb.”
There are many health benefits to climbing. It provides great physical fitness for one’s body and allows like-minded people to meet one another and share ideas, Adam suggests.
“Just have fun with it. Don’t get discouraged immediately. There’s always something to advance to,” Adam says. “There’s something for everyone. It’s definitely worth trying. A lot of people think that climbing is for experienced rock climbers only in a facility like this, but we cater toward beginners and first-timers, too.”

Details:
Nook Climbing Gym: You do not have to be a member to participate. For membership rates and day passes, visit the website.
Average age: Kids to adults, late teens to 40s
What muscles are being worked: “All of them. Even the brain. A lot of people think it’s strictly upper body, but you use your legs and your core, just keeping your body in certain positions, and finger strength.”

Spooky Nook Sports, Nook Climbing Gym, 75 Champ Boulevard, Manheim.
717-945-7087 or spookynooksports.com.

 

#7 BOXFIIT Kick & HIIT at Universal Athletic Club

With the Eye of the Tiger playing in my head, I decided to go with “boxer” braids for my next exercise venture: Kick & HIIT, a BoxFIIT program at Universal Athletic Club.
And, who better to teach it than a guy born and bred from Philadelphia, Director of the Boxing Program Jeff Wallace, who answered my rhetorical question, “So, I’m guessing you’re a Rocky fan?” with a laugh.
“Our Kick & HIIT class incorporates a Muay Thai style. The difference between American kickboxing and Muay Thai kickboxing is that Muay Thai utilizes multiple strike points,” Jeff shares. “They use kicks, they use punches, they use knees, they use elbows, and all of that is performed on the bag.”
The 125-pound bag is a professional grade MMA-style bag, and there are several hanging in the boxing area of Universal. I grabbed a pair of gloves, strapped them on, and prepared myself for some punching.
“It’s geared towards the public. Anybody can do it. The curriculum is geared so that you can build yourself up and go at your own pace,” Jeff explains. “The complexity exists in the way of a number system, so we use numbers to call out our punches, like 1,2,3 and 5,6,5. I tell everybody taking their first class, ‘When in doubt, punch it out.’”
And, I did. I dropped some right hooks, elbows and kicks to that bag. But, as we progressed, I learned how out of shape I was. The entire class is fast-paced, with 15-second and 30-second breaks in between. You quickly swig some water, throw your gloves back on, get the instructions from Jeff and go back at it. In between the punches, kicks and elbows, Jeff had us doing crunches, plank jacks, side planks and more. Even though my body was definitely feeling the burn, I knew the benefits would be rewarding.
“The physical benefits are massive. The loaded impact resistance you’re receiving through your bones is not only going to enable you to develop lean muscle mass, but it’s also going to thicken your bones and improve joint health,” he says. “It’s particularly good for women with arthritis and osteoporosis concerns. It can definitely improve those conditions over time, and that’s been scientifically proven.”
He continues to say the mental benefits are abundant, as well. “I know it’s cliché, but the endorphin release is massive. There’s a wealth of psychological benefits, too. You do think a lot during these classes, so it keeps you mentally sharp. Coordination, balance and things of that nature all improve.”
I can also see how some people could be apprehensive or overwhelmed when walking into a boxing class for their first time, but class participant LaTricia Morris is not one of those people.
“I didn’t really know exactly what to expect, but I’m not normally one who gets easily intimidated. I love being challenged, and I don’t like anybody trying to tell me, ‘Oh, you can’t do it,’ especially myself,” LaTricia says. “I was looking to get in shape, especially with having two kids, and I really wanted to be able to be active. So, coming in here and being around coaches that push me to learn more, to do better, to improve and not just get a good workout in, but really acquire better technique, they really helped me feel comfortable coming in to it to begin with.”
LaTricia also likes the group aspect of her boxing workouts. “For me, I benefit from being in a group setting, and I love being around people who make me feel charged and who really just pump me up. From the time I stepped in to this class, I love the energy, I love the challenge, and I love the people, which makes a world of difference for me. It’s a program that helped me to fall in love with fitness. We cut up, we have a good time with each other and get great results.”
We rounded out the class with partners who would hold the bag while the other would do different punch sequences until Jeff had walked around to everybody. And, just for good measure, he told us to end the class with 20 burpees.
Jeff reiterates, “Don’t be intimidated by it. It truly is built for everybody. The biggest obstacle we have is overcoming the fear factor; a lot of people associate blood and guts to what we do, just from hearing the words boxing and martial arts and things like that. People automatically think we’re in the ring beating each other up, and that’s not what we do. This is geared to the masses. So, don’t be intimidated and go at your own pace. It’s not a competition.”

Details:
Kick & HIIT BoxFIIT class: Approximately 1 hour
Average age in Jeff’s class: 30s to 50s, mostly female
What muscles are being worked: “You’re going to work your entire body.”
Average class size: Capacity of 19. Usually runs around 15 per class.

Universal Athletic Club, 2323 Oregon Pike, Lancaster.
717-569-5396 or universalathleticclub.com.

Mardi Gras!

Having grown up in Lancaster County, I remember looking forward to my grandmother dropping off a fresh batch of fasnachts every Shrove Tuesday. That was the pinnacle of my pre-Lenten experience until 2010, while photographing the Deepwater Horizon oil spill. I soon discovered New Orleans, and with it, the existence of another Pre-Lenten pastry of epic dietary sinfulness: the king cake.

 

 

F.Y.I. Shrove Tuesday is February 13th
At that time, all that persisted was an intense need to document the oil spill and to share that account with others. When a rare, four-day weekend came up, I’d hop on a plane to Louisiana and charter a boat in search of oil. Little did I know just how rich I would strike it. My world was about to unexpectedly expand in the most wonderful of ways.
What I discovered in New Orleans was a life completely opposite of my Lancaster County upbringing. As deeply ingrained as our local history is with German heritage, so is New Orleans with French tradition. The culture shock was unexpectedly alluring; I’ve experienced far less visiting foreign countries. From music to food, the “Laissez les bons temps rouler” mindset of New Orleans (pronounced New OAR-linz) is magic.
Rich with its own vibrant history, there’s a romance to the cobbled streets of the French Quarter, as if you’ve stepped onto a movie set. Flickering gas street lamps, crooked old oaks and jazz music of world-class proportion, the southern charm was simply enchanting.

Oh, but the food! Rich in Creole, Cajun and French influences, bold spices meld with fresh seafood and local produce. Every dish is a new, seductive discovery. Around every corner, the “Crescent City” holds something grand. The most outstanding food will always be had somewhere local, which is especially true regarding home-cooked meals and at many small restaurants.
Few things in life are as delightful as a crawfish boil, piping hot beignets with a cup of café au lait, or chargrilled oysters slathered in garlic, parmesan, butter and hot sauce.
Abita Brewing Company is another local staple, producing some of my favorite beers in a list nearly 1,000 brews deep. Their phenomenal German Kolsch takes its name from the “Boot” shape of Louisiana, which is tragically the only state to see its distribution.
After all this, the captivation of my heart was complete, prompting a move to the South. I quickly found a job photographing for the Baton Rouge Advocate and started off on a new journey.

To indulge in arguably the deadliest of all pre-Lenten desserts, the king cake, typically you have to journey to Louisiana, where Mardi Gras celebrations are quite infamous. To that end, allow me to clear up a few common misconceptions.
First, Mardi Gras is a season leading up to and including Fat Tuesday, the day before Ash Wednesday. As Christmas decorations come down, Mardi Gras decor immediately appears. Beaded necklaces hang from the occasional tree or power line after being flung with coins and trinkets from the endless parade of elaborate floats, helmed by the ‘krewes’ that organize them. These misplaced beads serve as a decorative reminder of the joyful southern spirit all year long.
Second, in Louisiana, Mardi Gras is a family event. The celebrations are more in line with the Macy’s Thanksgiving Day Parade, only there are dozens of parades, and, yes, with public drinking permitted. That brings us to the French Quarter, particularly on Bourbon Street, which is extreme to the rest of the festivities. It has its place, mostly for tourists, and those seeking an adults-only experience. Unfortunately, it’s the element of Mardi Gras that garners the most media attention.

If you are unfamiliar as I was, king cakes are round brioche cakes often made with cinnamon-rolled dough and covered with vanilla icing. Colorful as they are sweet, they are decorated with sprinkles in Mardi Gras’ famous color pallet: purple, green and gold, respectively representing justice, faith and power.
As a literal aside, every king cake includes a plastic figurine representing baby Jesus, secretly served in or under a baked king cake. Tradition holds that whoever finds baby Jesus in his or her slice buys the next king cake or hosts the next party, so be sure to give fair warning in advance (this also prevents choking) to your guests. My baby Jesus is momentarily absent, so in his stead, a Lego figurine will have to suffice.

Like so much southern cooking, I struggled to find a truly authentic king cake in the North. There are different varieties to consider, from plain brioche to those stuffed with cream cheese, fruits and nuts. My southern cookbook collection is extensive, yet locating a king cake recipe proved, ahem, to be as difficult as finding a recipe for fasnachts in my Lancaster cookbooks.
Tradition, it seems, holds to buying these Lenten delicacies ahead of the 40-day fast. Resolute, my appetite remained undeterred. Another temptation appeared on the horizon: overnight shiping. A few famous bakeries in southern Louisiana ship their pastries for quite a premium.
The good news is that, eventually, I found a king cake recipe by New Orleans’ Chef Emeril Lagasse and quickly got to work.

As Lent concerns itself with giving up temptations, I opted for more of them in the form of a stuffed king cake. My experience was limited to unfilled king cakes in the past, so this would be a first. Upon tasting the cream cheese and sugar filling, instantly I knew this was the correct choice.
Making the dough is simple, and most pantries will already have the necessary ingredients on hand. I used free-range eggs from Hillside Produce in Ephrata, giving the dough a vibrant, almost orange coloration. Lemon zest and nutmeg added tantalizing fragrances to the mix, which takes two hours or so to rise. The dough is then flattened into a 30-by-6-inch rectangle, and the filling is spooned onto the bottom half. Fold the top over and seal it shut, forming it into a closed circle, placing the seam underneath. Wait an hour or so until it rises for a second time before brushing a coat of milk on top and placing it in the oven for 30 minutes at 350 degrees.

Opening the oven door revealed a mouthwatering rush of warm, sweet aromas. Waiting for the cake to cool before applying the icing glaze was sheer torture. As if we needed more sugar, a generous helping of sprinkles coats the slather of icing. (You can utilize the king cake for Christmas dessert by substituting red and green sprinkles for the purple, green and gold.)
Once I stepped back to take in the caloric splendor before me, I was instantly carried off to Louisiana, a place I briefly called home. This was the genuine article, and baking it myself was all the more rewarding. The process of discovery, creating and experiencing something new and then sharing it with others is utterly gratifying.
I hope you try it for yourself. A king cake is a welcomed way for us northerners to indulge in an old, familiar holiday southern-style. This year, I think I’ll observe Lent by giving up fasnachts!

Check out Emeril’s king cake recipe to make your own! 
Share your photos with us on Instagram using the hashtag #lcmfoodographer.

A RELAXING SECOND ACT

If you want to lose weight, quit smoking or lead a more stress-free life, you could contact Jennifer Stumpf for help. But, be forewarned: Her “second act” just may put you to sleep! And that would be a good thing.

Jennifer has been a hypnotherapist for more than five years, helping clients deal with life and health challenges such as smoking cessation, weight loss and stress. Having been a smoker herself at one time aids her in helping others with this addiction.
Prior to becoming a hypnotherapist, Jennifer worked as a realtor. Long hours – basically working around the clock 24/7 – led to what she calls “realtor burnout.” She decided a career change was needed.
After much online research, she came across hypnosis and its use as a type of therapy. She was intrigued by what she read and decided this could conceivably be her new career path.
She found a class in hypnosis being offered at Bucks County Community College in Yardley and enrolled. After receiving her certification from Bucks, she went on to receive an advanced certification, going above and beyond what was required in her profession.
Jennifer also became a member of her professional affiliations: the International Medical and Dental Hypnotherapists Association and the National Guild of Hypnotists. Each affiliation requires 14 hours of continuing education every year.
Contrary to popular belief, hypnosis is not a state of deep sleep. Instead, it involves the induction of a trance-like or relaxed state. Once achieved, a client is able to concentrate solely on the hypnotist’s voice, which allows him or her to suggest ideas, concepts and lifestyle changes to the client.
Jennifer maintains that hypnotism is an important component in healing the whole person. “Just like we need our physicians, chiropractors, acupuncturists, massage therapists and Reiki healers, we must also rely on hypnotists,” she says. It is her belief that you can’t have all of one and none of the other. She believes that in order to achieve good health, balance of all of the above is required.
“Unfortunately, at this point in time, Pennsylvania does not regulate hypnotism/hypnotists,” Jennifer explains. There is no state licensing as of yet. So far, only 15 states require licensing. Jennifer hopes that hypnosis therapy follows in the early progression of professions such as chiropractic care, massage therapy, acupuncture and others, which today are regulated and licensed all over the country and are covered by most major medical-insurance companies.

While her specialty is group sessions, she does work with clients on a one-to-one basis. A free consultation is done before any sessions begin. “We need to talk with the person first to find out what is really going on,” Jennifer explains. The two- to two-and-a-half-hour session helps her to target the exact problem and work out a treatment plan.
For example, a person may want to quit smoking, but during the consultation, Jennifer discovers the person smokes because of stress or because he or she is trying to lose weight. The discovery helps Jennifer to develop a plan that will work best for the situation.
The consultation also allows her to teach what hypnosis is and how it works. The client is then able to decide whether he or she wants to continue or not.
There are some areas of healing that Jennifer refers to other specialists, doctors or hypnotherapists. Pain management, rape trauma and sexual dysfunction are among them.
Jennifer utilizes a great deal of visualization in her hypnotic technique. She believes that about 80% of her job is teaching people new things that they are not aware they can do. The rest is up to them.
Her requirements for new clients are threefold: they must be willing to try something new, have open minds and have a true desire to achieve their goals. Success hinges on their level of commitment and their desire to make changes in their lives.
When clients contact Jennifer to thank her for helping them to achieve success and say, “You’re the reason I quit smoking,” she tells them, “No, you’re the reason you quit smoking. I just showed you how to do it.”
Just for the WOW factor, Jennifer also presents stage shows for groups and organizations that host them as fundraising opportunities. The shows are not only entertaining, but they allow audience members to see how hypnosis works.

Jennifer and her husband, Tyler, live in Rheems and have been married for almost 10 years. When asked how she now feels at the end of a work day, Jennifer is quick to say, “Amazing and energized,” confiding, “I have an amazing job.”

For further information, visit elizabethtownhypnosis.com or call 717-951-7662.

Chocolate … Lancaster-style!

The connection between chocolate and Valentine’s Day was a result of the newly found availability of edible chocolate treats. In 1861, British confectioner, Richard Cadbury, began selling his chocolate creations in self-designed, heart-shaped boxes that bore images of roses and cherubs. Marketed for the masses, the Valentine’s gifts were a hit, and the trend carried over to America.

Centuries ago, chocolate was as valuable as gold. Aztec and Mayan cultures traded in cacao, and the elite sipped a warm drink of roasted beans with cornmeal, vanilla, honey and chilies. It wasn’t until the 1600s when Europeans embraced the decadent beverage concoction and a creative chocolatier found a use for chocolate remnants produced while making the drink that its popularity surged.
The luxury of “eating chocolates” was born, and the world has never been the same – U.S. chocolate sales topped $21 billion last year. That number reflects everything from Hershey Kisses and Kit Kats to the La Madeline au Truffe (a truffle crafted from rare French Perigord mushrooms as well as other high-end ingredients); custom-made by Knipschildt Chocolatier of Connecticut and priced at $250 each, it’s deemed as the world’s most expensive chocolate by Forbes magazine.
I first discovered chocolate as more than an impulse buy at the grocery store when mixing up elaborate cocktails. I wanted to make a spicy, Mexican chocolate martini at home, so I found a hunk of Taza Chocolate, Cacao Puro. My chocolate enlightenment was further advanced when I became friends with an employee of Mast Brothers Chocolate in Brooklyn.
I’ve learned that there’s more to modern chocolate than milk and dark. While Lancaster County embraces the modern, it continues to cling to its traditions with many of the founding companies still functioning alongside mom-and-pop institutions.

Elizabethtown

The story of Milton S. Hershey and his capitalization on milk chocolate is well known in this area, but he wasn’t the only chocolate maker to reap Pennsylvania’s rich abundance of fresh milk for his creations. In 1913, William and Frederick Klein left positions with Hershey and opened Klein Chocolate Company in Elizabethtown. According to local historians, the lure of fresh milk led the brothers to E-town where their “Lunch Bar,” a combination of milk chocolate and peanuts, gained fans and investors.
The fledgling company opened the doors for Mars, maker of M&Ms and Snickers, which took over the E-town factory in 1970 and fills the borough with the luscious aroma of chocolate.
The tradition of high-quality chocolates established by the Klein brothers lives on with Wendie Spence. Wendie, who learned candy-making from her mother and father while growing up in Kutztown, declares her chocolate uses secret Pennsylvania-German recipes that have been passed down from generation to generation. Originally started in Iowa by Wendie and her husband, Rob, Spence Candies moved to E-town in 2004. A building that once housed a gift shop was renovated to accommodate candy production and a retail shop.
Keeping with tradition, Spence uses local, fresh ingredients to create Butter Cream Croquettes, Caramellows and Cookie Butter Gems in small batches.

Spence Candies, 558 E. High St., Elizabethtown.
717-361-9366 or spencecandies.com.

Lititz

Lititz has been synonymous with chocolate since the early 20th century. Its annual Chocolate Walk event – held the Saturday of Columbus Day weekend – typically sees tickets sell out by Labor Day. Up until just a few years ago, any visitor within close proximity of the Wilbur Chocolate Company could get a noseful of the wonderful aroma wafting from the factory as it pumped out its popular Wilbur Buds – some say the predecessor of the Hershey Kiss – and other delights of milk and dark chocolate.
The Lititz factory along Broad Street is now closed and much of its production has shifted to other facilities. However, the parent company, Cargill, still operates a retail store in Lititz, where chocolate-making demonstrations are offered and candy to celebrate all the holidays and special occasions is sold – and, yes, where the famous Wilbur Buds are eagerly purchased by their fans.
The store is also home to artifacts from the Candy Americana Museum, which was started in 1972 by Penny Buzzard, wife of former Wilbur Chocolate President John Buzzard. Part of Mrs. Buzzard’s antique-show purchases and flea market finds – consisting of more than a 1,000 molds, tins and boxes – is on display, as are examples of early candy machinery, marble slabs, starch trays and copper kettles that were contributed by friends, and a selection from the 150-plus hand-painted European and Asian antique porcelain chocolate pots she amassed.

Along main street you’ll find Café Chocolate, where drinking chocolate is still king. Each hand-crafted drink is created fresh and fully customizable to each customer’s preference (a concoction called Frozen Hot Chocolate sounds intriguing). Café Chocolate, which has been owned by chocolate- lover Janice Dull since 2013, uses “high-quality, sustainable dark chocolate” to create its chocolate-based drinks, crepes, desserts, truffles, chili and other menu items. But before you indulge, be sure to savor their non-chocolate soups, salads, quiche and entrées such as salmon cake. The menu also offers vegan, gluen-free and sugar-free items.
It’s interesting to note that Lititz’s chocolate renown has attracted customers from the world of politics (Barack Obama, who stopped by Wilbur in 2008, while on the campaign trail) and the media (Mika Brzezinski from MSBNC’s Morning Joe, who was photographed at Café Chocolate for the cover of this magazine in 2011). I’m also sure that many musicians have sampled the delights of Wilbur and Café Chocolate while they were in town to visit Rock Lititz. As for me, I like The Turbo from Café Chocolate: classic hot chocolate with a shot of espresso.

Wilbur Chocolate Retail Store, 45 N. Broad St., Lititz. 1-888-294-5287 or wilburbuds.com

Café Chocolate of Lititz, 40 E. Main St., Lititz. 717-626-0123 or cafechocolatelititz.com

Lancaster

Lancaster City has been home to many small- to medium-size chocolate operations. The most recognized name is Miesse Candies, which was founded in 1875. With a focus on all-natural ingredients, like pure vanilla, real butter and fresh cream, the chocolates – then and now – are free of added preservatives, and in a nod to tradition, “fruits and nuts are hand-dipped the old-fashioned way.”
The Lancaster institution began when Daniel W. Miesse opened a shop on North Queen Street, selling candy, ice cream and baked goods, much of which he delivered by horse-drawn wagon. Miesse’s son, Roy, took over operations after studying confectionary production in France; his recipes are still used today.
Miesse Candies, which has been owned by Tracy Artus since 2011, has been a local favorite of chocolate lovers for over a century, but not without its share of tribulations. Chocolate lovers were dismayed in 2006, when fire ripped through the company’s small manufacturing facility in the city’s Cabbage Hill section. Employees escaped without injury, but the fire caused $2.25 million in damage. A year later, Miesse was back in operation.
Miesse’s current location on Water Street opened in 2013 (tours are offered) and is joined by satellite locations at Overlook Town Center and Lancaster Central Market. Miesse’s ever-growing menu of treats – including chocolate and vanilla caramels, peanut butter cups and other novelties, as well as specialty items for weddings and other special occasions – is garnering a new generation of fans. My favorite is the Crisp & Chewy assortment.

Miesse Candies, 118 N. Water St., Lancaster. 717-392-6011 or miessecandies.com

Celebrating the Love of Friends and Family – and a Great Glass of Wine

Following California Wine Country’s historic year of unprecedented wildfires that impacted the Napa, Sonoma and Lake County wine-growing regions in 2017, the Thorn family had much to be thankful for – their employees, vineyards and wineries were spared from the devastation. The Lancaster-based couple, along with their son Jonathan and daughter Rachael, have worked to grow the family business since their first purchase of Napa Valley vineyard acreage in 2005 and the opening of their Lancaster Tasting Room in 2011.
Loyal fans of Thorn Hill Vineyards’ artisan wines dressed in the requested black-and-white attire and gathered late last year at the Lancaster Tasting Room at Foxshire Plaza to mark the sixth anniversary. The celebration also included the debut pouring of two new releases – a sparkling wine, Brut de Prestige Cuvée, and the 2016 Pinot Grigio. “The best laid plans don’t always go as expected, but it all works out in the end,” says Amy, as the winemaker acknowledged the year’s “surprises,” including the wildfire’s incredible timing, raging at its peak during last year’s harvesting season. “That’s why we gather together to celebrate each other and life.”
As her guests sampled the gold-hued sparkler, made from 60% pinot noir and 40% chardonnay grapes, Amy explained the newly released bubbly’s production process of aging for three years in the bottle, plus a year for the second fermentation and disgorging that are involved in the traditional method of the great French Champagnes. Amy noted the creaminess and nose of “freshly baked bread” among its qualities. With a limited production of only 150 cases, she predicts this batch will be sold out by March.

Since beginning their wine adventure, the Thorns have expanded Thorn Hill Vineyards’ wine production from eight to 16 varietals and added two vineyards in Sonoma and Lake County to total 50 acres for production of their artisan, boutique wines. The couple’s vision has also led to their opening of a luxury bed-and-breakfast in California’s wine country, plus tasting rooms in St. Helena and Lake County.

Amy personally supervises every aspect of the wine production: the hand-harvesting, crushing, fermentation, barreling, blending and aging in French oak barrels. Jack applies his educational background in biology and botany to the growing of the grapes. Jonathan oversees the Lake County location’s production, tasting room and bed-and-breakfast guest rooms. Rachael offers a warm welcome to visitors at the Lancaster Tasting Room, which made history by becoming the first California wine store in Pennsylvania.

Celebrations play a big part in the Thorn Hill success formula. Loyal patrons frequently return for new release parties or attend wine dinners at area restaurants. Other reasons to meet over a glass of wine include monthly gatherings of the Bookwino Book Club, Wild Women of Wine, Trivia Nights and Live Music Fridays.
Thorn Hill also offers a Wine Club membership that brings new releases to members’ wine collections twice yearly, along with private parties that elevate membership to a social club where scores of friendships have blossomed over the years. “It has been a joy to watch over the years how many of our friendships have been formed and nurtured through our mutual love of wine,” Amy reflects. “There’s a quote I like that says, ‘Wine is bottled poetry,’ but in this instance, I would say it’s bottled friendship.”

1945 Fruitville Pike. Visit thornhillvineyards.com for details.

CONTINUING A LANCASTER TRADITION

The Horse Inn is considered by many to be one of Lancaster’s iconic restaurants. Some may find it a bit daunting to live up to that reputation, but owners Starla and Matt Russell have not only maintained its character and flair, but they’ve also put their own stamp on the building, décor and menu.

The building that houses the Horse Inn was originally the carriage house to a home on East Chestnut Street. In the early 1920s, the Shaub family transformed the second-floor hayloft into a speakeasy. The original horse stalls were moved upstairs to create ambiance for those who gathered to enjoy the spirits and the food that accompanied them. After Prohibition ended, the tradition of serving food and spirits continued under a series of owners. It’s carried the name Horse Inn since 1935. The Russells purchased the restaurant in January 2014 and opened it five months later after making some renovations.

The famed horse stalls, which create intimate dining areas along the wall, remain in place. The bar stools, which are repurposed wagon wheel hubs, still have their special place in front of the bar in the dining area. Matt explains the bar itself was created from the original doors of a building at Franklin & Marshall College. Another historic note – the tables and chairs, which have been at the restaurant for a number of years, were originally used at the Toby Tavern, a long defunct bar/restaurant that was located at the corner of Prince and King streets; the spot is now occupied by the Stevens House condominiums.
The Russells also incorporated some updates. For example, the entrance off Fulton Street replaced the prior entrance that was situated off an unnamed alley, making it a bit tricky to find. And, the canopy that had hung over the bar was removed to allow a better view of the beautifully crafted back bar.
What had been an overflow dining area now serves as a waiting area and game room, with its own bar. Although it’s new, the bar maintains the restaurant’s period character. “We’ve added a bit of history in this room,” Starla points out. The bar is made from floor joists that were in the Martic Forge Hotel. “We also have a shuffleboard table there – until 1947, the restaurant had a shuffleboard table.”

A Lancaster County native, Matt is a graduate of Johnson & Wales in Rhode Island. After graduation, he spent 16 years working in restaurants in one of the South’s favorite foodie destinations, Charleston, South Carolina, which is where he and Starla, who is also a Johnson & Wales graduate, met. She had a restaurant management background, and her roots are in the Charleston area. The couple wanted to open their own restaurant there, but she says they had second thoughts because “it’s too saturated with restaurants.”

“I try to keep the ingredients as local as I can.”
“We’ve always felt that Lancaster is a bit like Charleston in that there’s a wide variety of restaurants,” Matt explains. “We want to make great food, and we’re lucky that there are so many great local purveyors here. I try to keep the ingredients as local as I can,” he notes, pointing to a chalkboard that lists the restaurant’s local purveyors.

“The first question everyone asks about the menu is, ‘Do you still have tips & toast?’ It wouldn’t be the Horse Inn without tips & toast – so, yes, it’s on the menu, but there’s so much more,” Starla says with a smile.
The menu changes seasonally, and there are daily updates to accommodate the availability of fresh, local produce and other ingredients. Surprisingly, Matt names the Horse Inn’s cheeseburger as the most popular menu item (even outselling tips & toast). Other top sellers include Music City’s “hot” chicken sandwich and the Horse fries. The eclectic menu also features tacos, buttermilk chicken and, in a nod to the South, shrimp and grits.
To accompany the menu items, there’s a wide selection of beer and specialty cocktails. Matt says there’s everything from a $2 mystery beer to a $15 specialty cocktail. Local brews include St. Boniface, Troegs and Victory. Wine is available by the glass or bottle. “Our focus is classic cocktails done correctly. We make our own bitters and syrups, and we use fresh-squeezed juices. Plus, our staff is well trained to discuss the beverage menu, and all cocktails are measured, so they’re consistent,” he stresses.
The Russells are proud of the fact that the Horse Inn continues to be one of Lancaster’s favorite dining destinations. “Food brings people together,” Starla remarks. “We like to think that people can come here and enjoy the food, atmosphere, great service and talking with one another.”

The Horse Inn, 540 East Fulton Street, Lancaster.
Hours are 5 p.m.- midnight, Tuesday through Thursday; 5 p.m.-1 a.m., Friday and Saturday. Closed Sunday and Monday.
Live jazz is offered Tuesday and Saturday evenings. Reservations are not accepted. Parking is available at a lot on the corner of Fulton and Marshall streets. For more information, call 717-392-5528 or visit horseinnlancaster.com and Facebook.