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What Is Osteoporosis?

by Dr. Thomas K. Lo, Advanced Chiropractic & Nutritional Healing Center

Osteoporosis occurs when too much bone mass is lost, and changes occur in the structure of bone tissue. Certain risk factors may lead to the development of osteoporosis or increase the likelihood that you will develop the disease.

Many people with osteoporosis have several risk factors, but others who develop osteoporosis may not have any specific risk factors. There are some risk factors that you cannot change, and others that you may be able to change.

By understanding the risk factors, you may be able to prevent osteoporosis and fractures.

Factors That May Increase Your Risk

Your chances of developing osteoporosis are greater if you are a woman. Women tend to have lower peak bone mass and smaller bones than men. However, men are still at risk, especially after the age of 70.

As you age, bone loss happens more quickly, and new bone growth is slower. Over time, your bones can weaken and your risk for osteoporosis increases.

Slender, thin-boned women and men are at greater risk to develop osteoporosis because they have less bone to lose compared to larger boned women and men.

White and Asian women are at highest risk. African American and Mexican American women have a lower risk. White men are at higher risk than African American and Mexican American men.

Changes to hormones and low levels of certain hormones can increase your chances of developing osteoporosis. For example, low estrogen levels in women after menopause. Men with conditions that cause low testosterone are at risk for osteoporosis, however, the gradual decrease of testosterone with aging is not a major reason for loss of bone.

Diet may also be a reason. Beginning in childhood and into old age, a diet low in calcium and vitamin D can increase your risk for osteoporosis and fractures. Also, excessive dieting or poor protein intake may increase your risk for bone loss and osteoporosis.

Long-term use of certain medications may make you more likely to develop bone loss and osteoporosis, such as glucocorticoids and adrenocorticotropic hormone, which treat various conditions, such as asthma and rheumatoid arthritis. Antiepileptic medicines, which treat seizures and other neurological disorders. Cancer medications, which use hormones to treat breast and prostate cancer. Proton pump inhibitors, which lower stomach acid. Selective serotonin reuptake inhibitors, which treat depression and anxiety. Thiazolidinediones, which treats type II diabetes.

Lifestyle factors that may contribute to bone loss include low levels of physical activity and prolonged periods of inactivity can contribute to increased rate of bone loss. They also leave you in poor physical condition, which can increase your risk of falling and breaking a bone.

Chronic heavy drinking of alcohol is a significant risk factor for osteoporosis.

Natural Strategies to Help Prevent and Treat Osteoporosis

The following are safe and effective natural strategies to reduce the risk of fracture, support healthy bone mineral density, bone strength and structural integrity.

An Anti-Inflammatory Healing Diet   

Foods to avoid would be foods associated with inflammation in the bones, so it is critical to avoid highly inflammatory foods which include refined sugars and grains, and any foods that are easily metabolized into sugar (high glycemic foods). These foods upregulate inflammation and create extra acidity in the tissues.

It is best to avoid sodas. In addition to sugar, most sodas have a high phosphoric acid content which can remove calcium from the bones. Drinks and foods with high levels of caffeine can also interfere with calcium absorption.

Meat and dairy from conventionally raised animals, farmed fish, processed foods and highly processed vegetable oils, such as canola, peanut, cottonseed, soy and safflower, promote inflammation and should be eliminated.

Foods to Include

The foods you should be eating on an anti-inflammatory, healing diet are whole, unprocessed foods. Choose grass-fed, pasture-raised, wild-caught meats and fish. Eat lower carbohydrate, low glycemic, colorful vegetables and fruits for their abundant antioxidants and phytonutrients. Plentiful amounts of herbs are also helpful to use on a healing diet.

Healthy fats are also an important part of a healing diet. Healthy fats are found in coconut, olives, avocados, and their oils and in grass-fed butter and ghee. Omega-3 fatty acids and conjugated linoleic acid (CLA) found in wild caught salmon and grass-fed beef and dairy are fats with many bone health benefits.

Foods to Boost Bone Density

Along with a healing diet, you can include foods that can boost bone density. Raw cultured dairy, such as kefir, yogurt, and raw cheese, contain calcium, magnesium, vitamins D and K, and phosphorus, all of which help build strong bones.

Sea vegetables and green leafy vegetables also contain vitamins and minerals that are critical for bone formation and bone strength. Foods rich in omega-3 fats, such as wild-caught salmon and sardines, walnuts, and certain seeds, help reduce inflammation.

Weight-Bearing Exercise

Exercise is critical for both maintaining bone health and preventing fractures.

Weight-bearing exercise has been shown to have positive effects on bone loss by increasing bone formation and decreasing bone reabsorption. Weight-bearing exercise is any exercise that requires your bones and muscles to support your body weight.

Examples are weight lifting, running, walking, dancing, and tennis. It is important to do weight-bearing exercises at least 3-4 times per week for 30-60 minutes per time.

Incorporating balance exercises, such as Tai Chi, into your exercise regimen is important for reducing the overall risk of falling and being injured.

Calcium

Calcium is a major building block of bone tissue. In fact, 99 percent of our body’s calcium stores are housed in our bones. Consuming optimal amounts of calcium from food or supplementation is critical to prevent and treat osteoporosis.

Calcium is best obtained from foods in your diet. Dairy products (preferably raw, grass-fed, organic dairy products) are the most readily available sources of calcium. Dairy products also contain protein and other micronutrients important for bone health. Other calcium-rich foods include fish with soft, edible bones (such as sardines), green vegetables (broccoli, curly kale and Bok choy), and nuts (Brazil nuts and almonds).

Zinc and Magnesium

Both zinc and magnesium are important for bone health and for supporting the immune system.

Zinc is a mineral required for bone tissue renewal and mineralization. Foods high in zinc include pasture-raised chicken and eggs, grass-fed beef and dairy, spinach, and wild-caught salmon. Nuts and seeds such as cashews, almonds, pumpkin seeds, and watermelon seeds are also high in zinc.

Magnesium is a crucial nutrient that supports over 300 physiological processes or functions in the body. It is referred to as the “master mineral” and plays an important role in forming bone. Magnesium is critical to all aspects of vitamin D and calcium metabolism.

The top food sources of magnesium are leafy greens such as Swiss chard and spinach, sea vegetables, sprouts, and avocados. Grass-fed dairy and wild-caught fish are rich in magnesium. Pumpkin seeds, nuts, dark chocolate, and coffee are also good sources of magnesium.

Vitamins D and K2

Vitamin D3 and vitamin K2 work synergistically to promote bone health and reduce the incidences of fractures.  These nutrients work together to help guide calcium into the bone tissue and prevent it from accumulating in places such as the arteries.

There are numerous animal-based food sources of vitamin D3. Whole food sources of vitamin D are much healthier options than foods fortified with vitamin D. The best dietary sources of vitamin D are wild-caught salmon and fatty fish, cod liver oil, grass-fed butter and raw cheese, egg yolks, mushrooms, and beef liver.

Vitamin K2 is an important nutrient that plays a role in many bone metabolisms. Getting enough vitamin K in your diet is key to maintaining healthy bones and protecting against fractures.

Vitamin K2 is needed to form a bone-building protein called osteocalcin. Osteocalcin is a necessary protein for maintaining calcium homeostasis in bone tissue. It works with osteoblast cells to build healthy bone tissue. When we are deficient in vitamin K2, osteocalcin production is inhibited which reduces calcium flow into bone tissue. This can lead to osteopenia and osteoporosis.

Foods rich in vitamin K2 are meat, dairy, fermented foods, and natto. Vitamin K2 is also produced by the beneficial bacteria in your gut.

The combination of vitamins D3 and K2 enhances osteocalcin accumulation in bone cells greater than either nutrient alone. Increased osteocalcin formation significantly improves bone mineral density.

Stress Reduction

There is a relationship between stress and osteoporosis. Increased stress hormones wreak havoc on the body, including the bones.

Stress induces physiological changes leading to osteoporosis. Stress also induces behaviors that may lead to osteoporosis such as distorted eating patterns, drinking alcohol, lack of exercise, and poor sleep habits.

It is critical to take steps to reduce stress and lower elevated cortisol levels daily.

Other powerful techniques are grounding, deep breathing exercises, sunlight exposure, and Epsom salt baths. Practice these stress reduction strategies daily to reduce stress and protect your bones from the effects of stress.

Melatonin

Melatonin is a hormone produced by the body that regulates circadian rhythm. As we age, our melatonin levels decrease, which may lead to imbalanced bone remodeling.

Recent studies have shown that melatonin may have a positive effect on the skeleton. Melatonin was shown to increase bone mineral density after one year of treatment in a study of postmenopausal women with osteopenia. Melatonin can be taken as a supplement; however, it is possible to promote your body’s own ability to make it as necessary. The best way to support your own production is to try and control your light exposure to match sunrise and sunset.

If you are struggling with health issues, call the Advanced Chiropractic & Nutritional Healing Center at 240-651-1650 for a free consultation. Dr. Lo uses Nutritional Response Testing® to analyze the body to determine the underlying causes of ill or non-optimum health. The office is located at 7310 Grove Road #107, Frederick, MD. Check out the website at www.doctorlo.com.

Source: Natural Institute of Arthritis and Musculoskeletal and Skin Diseases; Drjockers.com.

by James Rada, Jr.

October 1923, 100 Years Ago

New Lunch Room

Henry Weiss, proprietor of the New Thurmont Hotel, has secured the rooms in the Osler Building at Thurmont, formerly occupied by Wisotzkey Bros., in which, he will open a lunch room. He will still continue in the hotel business at the New Thurmont Hotel.

                                – Frederick Daily News, October 27, 1923

Purely Personal

Rev. J. L. Green, of Thurmont, left on Monday for Niagara Falls. He went by way of Harrisburg, where he joined friends who accompanied him. He will be gone about a week.

                                – Frederick Daily News, October 27, 1923

October 1948, 75 Years Ago

Seek Money Needed For School Work

A movement directed at the passage of a legislative act doubling the so-called “incentive fund” for new school construction was reported today to be gaining momentum as the County Commissioners gave further consideration to the proposed contract for additions to Thurmont High School.

Both the commissioners and members of the Board of Education were reported favorable toward the incentive fund increase plan and it was said that some State officials had exhibited an interest. Efforts will be made to enlist the aid of local legislators as well as representatives from other counties in the passage of such a measure.

                                – Frederick News, October 6, 1948

Deer Slayers Are Fined In State

Two men were fined $125 each today for shooting a deer out of season.

Leo B. Lewis of Emmitsburg and Sherman O. Lewis of Graceham pleaded guilty to charges of having a dead deer in their possession out of season and having loaded rifles in their automobile.

Magistrate William J. Stoner fined each $100 on the first count and $25 for the rifle charge. Both paid their fines.

                                – Cumberland News, October 15, 1948

October 1973, 50 Years Ago

Purchase Of Land For Park Completed

The Town of Emmitsburg completed purchase of a tract of land Monday estimated to be between 56 and 70 acres from Mr. and Mrs. Patrick Owens and Mr. and Mrs. Charles F. Sanders. The tract lies west of Lincoln Avenue extended or the new school property, extending to the Frailey property and runs from South Alley to Tom’s Creek. It will be annexed and developed as a town park and used for recreational purposes. Purchase price was $79,500.

                                – Emmitsburg Chronicle, October 25, 1973

Health Congress Attended By Over One Hundred At Provincial House Here

The first Health Congress of the Southeast Province of the Daughters of Charity was held at St. Joseph’s Provincial House, Emmitsburg, October 19-20. The mood among the 115 Sisters who gathered was serious yet buoyant. To them the inalienable “right to life” guaranteed by the Constitution is indeed a self-evident truth. Facing daily pressure from the “new morality,” they seemed glad to come together for a mutual reaffirmation of the Christian and patriotic principles which guide their delivery of care.

                                – Emmitsburg Chronicle, October 25, 1973

October 1998, 25 Years Ago

Skatepark Needs Community Support

… You may have noticed the ramps (skaters call them quarter pipes) set up in the parking lot of the Antique Mall in town. During the evening, between 5:00 and 9:00 P.M., area youngsters and I enjoy the thrill of gliding over asphalt and wood as we challenge gravity. Despite my slightly overweight, thirty-something condition (and the accompanying physical limitations), I have found great joy in skating with people half my age (and younger). In the process, I have learned that some of our local youngsters are great people – they are friendly, caring, funny, and generally respectful. The “skatepark,” as we call it, has become an important part of life for area youngsters.

We are currently at a crossroads – the skatepark needs your help. There needs to be more adult supervision at the skatepark. While the skaters are generally well behaved, it makes sense to have responsible adults around to ensure that youngsters are safe, that misbehavior is kept to a minimum, and to send the message that we (adults) are interested in their lives and committed to their well being.

                                – The Emmitsburg Regional Dispatch, October 1998

CASS Welcomes New Area Director

On October 5, Bill Derbyshire, the new coordinator of the Community Agency School Services will take his office in the Emmitsburg Community Center. He is replacing Debbie Swiderski who gave birth to her baby girl in early September. 

            – The Emmitsburg Regional Dispatch, October 1998

It’s Party Time!

by Valerie Nusbaum

Let me start off by wishing each and every one of you a happy fall season, or as my Aunt Faye would have said, “Happy Fall Y’all!”

I might as well wish everyone a happy Halloween, too. October 31 will roll around before we know it, followed by Thanksgiving, Hanukkah, Christmas, and all the other fall holidays. 

I don’t know about you, but I’m just not ready. Maybe the horribly hot summer had something to do with that. I’m definitely ready for cooler temperatures, but all the work that goes into all the holidays has me feeling exhausted just thinking about it. Instead, I’m thinking about past good times and relishing the fact that I don’t have to work any harder than I choose to this year.

Randy and I, and my parents before us, have always enjoyed a good Halloween party. I’m reminded of several parties we either threw or attended, where one thing led to another and things got out of hand.

There was a work party years ago when Randy and I both worked at a local bank. Roxann and Harry Welch and Randy and I got the bright idea to wear a joint costume. Randy suggested that we all go as a hand, with each one of us being a finger, and carrying the thumb along. We made the costume out of carpet padding, and that thing weighed a ton. We had to lie down and wriggle up into the fingers and then we had a terrible time getting upright.  Not to mention that we had to crowd into an elevator and no one had a hand free to push the buttons. We’d cut holes in the finger pads for our faces, and so we could breathe, but we wore plastic masks so that our co-workers wouldn’t recognize us.   Needless to say, we came out of the hand as soon as possible, which was a good thing because we had to run all over Frederick in the dark finding things for a scavenger hunt. Randy and Harry may or may not have done something illegal. That’s all I’m saying.

Once, my family rented a huge building and had a very large party.  At our parties, guests can wear anything they want, and they don’t have to come in costume at all if that’s not their thing. Randy and I spent all day doing elaborate decorations, even creating a maze for guests to walk through. It was pretty great. One person even suggested that we open it to the public and charge admission.  We didn’t do that. We did, however, do a murder mystery that year. Every guest had a part to play. It got a little crazy because, as we all know, people can’t follow directions or stick to a script.

Our friends, the Heffner-Joneses, throw a themed costume party almost every year. One year, the theme was Downton Abbey. It was fun dressing in 1920s attire that night. Another time, the theme was Harry Potter.  Randy went as Farmer Brown and I was a black and white cow because those were the costumes we had on hand. Mind you, Randy had to re-write one of the Potter novels to include those characters, but our hosts were so impressed by Randy’s invented story that he won first prize in whatever contest was being held. 

Last year, we were instructed to come dressed as our favorite country or rock and roll act. Naturally, we went as The Village People. Yes, I know there are only two of us and six Village People. Randy was the construction worker, and I was the cowboy. We carried small versions of the other four. Most of the guests didn’t get it, and Randy’s mustache wouldn’t stay on.

Another year, we hosted a party here and invited my cousins and elderly aunts. My mom was with us then, too. We had to call the paramedics for that one, and the party ended earlier than intended.

It’s always fun when hosting a Halloween party to come up with delicious-tasting but horribly gross or scary food. I’ve created werewolf fingers and bloody dipping sauce, a Jack o’lantern that threw up guacamole, tiny sandwiches shaped like bats and ghosts, and Jack o’lantern pepperoni pizzas.

There have been other Halloween/fall celebrations, such as the time we had a scarecrow-making contest. That one got combative pretty quickly, and the prize was only a box of candy. 

One year, at the Murphy’s house, Mr. Murphy dressed up as Pippi Longstocking and Aunt Gladys was a gorilla. This was notable because both of those folks were older then than I am now. They were good sports, but they did have a few problems playing charades while wearing their costumes.

My brother, our friends, and I used to go to our Grandmother Ella’s house in West Virginia to help her out with trick-or-treat since she had hundreds of kids come by each year. We’d dress up and decorate the yard and scare the kids, and our grandmother would have treats inside for us. She used to make homemade gingerbread with a warm lemon sauce to pour over it.  Delicious!

As I look back on all these good times, I’m especially grateful for good friends and a wonderful family, and also that I’ll probably be at home in my pajamas this year.

the “human fly”

Scales the First National Bank

On July 30, 1927, a bespectacled middle-aged man walked up to the First National Bank building on the square in Gettysburg. He looked up at the edge of the roof, more than three stories above him. Then, instead of walking inside, he grabbed hold of one of the stone columns next to the door and began climbing.

Harry Gardiner was obviously no typical middle-aged man. He was the best known of the daredevils in the early 20th century, known as the “Human Fly.” Gardiner made his living climbing buildings and other structures and performing gymnastic tricks. Gardiner had started his unusual career in 1905, and over the next quarter century, he climbed more than 700 buildings.

“These guys didn’t use ropes or nets or suction cups,” said author Michael Largo on a video clip on Dailymotion.com. “They wore normal ordinary clothes, especially Harry Gardiner. He would have his bifocal glasses and regular clothes.”

Gardiner, who was 58 years old at the time, easily scaled the building like Spider-Man in the comic books. At the top of the building, he stood on his head on the cornice and did other stunts. During an earlier climb of the building, the Gettysburg Times described some of his tricks on the roof:

“He leaned backward and stood upward in the same movement, gripped the edge of the cornice and let his body hang down straight.

“The crowd gasped.

“Now the limp body began to swing, back and forth, like a pendulum, rising higher, higher at each sweep. Suddenly its motion seemed strangely accelerated, a second time it swung, and then—the feet shot straight out, the heels reached up to and rested on the cornice and held tight.

“A moment’s wait and then the body seemed shaken with short quick convulsions—as if it were shot through and through with a powerful electric current. But at each convulsion the heels moved farther from the point where the finger-tips gripped hard until, in another moment, the body was almost straight. The head and shoulders rose, pulled up by the powerful arms, the trunk of the body rolled upward and over, the left hand shot still higher up and gripped a crevice in the wall.”

Following his tricks, Gardiner climbed down the building as easily as he had climbed up.

Because Gardiner did not use safety equipment of any kind, his climbs were truly death-defying. Gardiner had had two bad falls on previous occasions. In Columbia, South Carolina, he had fallen 50 feet and broken ribs and lacerated his scalp. During another climb, he had fallen 45 feet and injured his head, according to the Gettysburg Times.

The American Legion had invited Gardiner to Gettysburg to climb the First National Bank and another building. He was guaranteed $50 and half of a collection that was taken up among the crowd that had gathered to watch him climb. The other half of the collection went to the American Legion.

This was not Gardiner’s first visit to Gettysburg. He had performed similar climbs when he visited in 1920. During that visit, approximately 6,000 people gathered on the square to watch Gardiner.

    On October 7, 1916, Gardiner climbed the 12-story Majestic Building in Detroit, Michigan, wearing all white and tennis shoes.

    On January 30, 1917, he climbed the 16-story Empire Building in Birmingham, Alabama.

    The following year, he climbed the 17-story World Building in Vancouver, British Columbia to promote Victory Loans.

    On November 11, 1918 he climbed the Bank of Hamilton building in Hamilton, Ontario, to celebrate the end of World War I. He took a break during the climb to stick his head in a window and sign some insurance papers.

It is not known when Gardiner died. Largo notes that when U.S. cities started passing laws against climbing the outside of public buildings, Gardiner moved to Europe.

“A person of his description was found beaten to death at the bottom of the Eiffel Tower many years later,” Largo said.

Photo shows Harry Gardiner, known as the “Human Fly,” climbing the 17-story Sun Tower Building in Vancouver, Canada, in 1918.

by Ana Morlier

Unbe-leaf-able! Leaf Tips, Tricks, and Crafts

Hello readers and happy October! Isn’t it a re-leaf that the heat has subsided? It’s a re-leaf to walk outside and not have to worry about melting into the sidewalk. Puns aside, ‘tis the month for your yard’s minimalist phase, but instead of donating all the things it doesn’t need to Goodwill, you have to take care of it instead. Or, instead of dirty laundry, it’s…leaves, which smell much better in my opinion! To leaf or not to leaf behind, that is the question! Below are my tips on raking leaves, composting, and other disposal. Followed by the more, uh, fun topic of CRAFTS (where my biases lie; I’ve also been using the same autumn decorations, so these were a great way to spice things up, minus the pumpkin and cinnamon).

Raking Tips (take it, or leaf it!)

If you want a weight-leaf-ting workout, then be my guest and rake wet leaves.

If the ground is frozen, wait or use a leaf blower if you have it.

For faster compost rate, chop leaves up (with a rake, mower with grass catcher).

Wear eye protection and gloves (lots of loose organic matter).

Use smaller leaves for mulch in plant beds (or just use chopped-up leaves again).

Leaves can provide shelter for beneficial insects, so forming leaves in a donut shape around a plant is helpful to the plant and bugs.

Crafts (That’s my leaf-style)

Organic Leaf Wreath (shown right)

Materials: Leaves, needle, and thread (yarns can be used if you want to make a garland), wire wreath frame, and twine.

Directions:

Thread your needle and thread at least an arms width apart (5 feet).

Thread leaf one, back facing the knot, in about the middle of the leaf (slightly close to the stem). The more gentle, the better!

Thread other leaves facing the same way (back of leaf in the same direction). Don’t push together too roughly, but they should be packed in tightly together!

Keep adding leaves to the string until a circle is formed (that fits your wire frame).

When the circle is finished, tie thread ends together.

Turn wreath around so that the stems eventually face outside of the circle (this gives your wreath more volume and a sense of movement).

Place on a wire wreath and tie twine in six areas spread evenly through the wreath. The twine will go between leaves.

Cut a large piece of twine to hang up your creation, and you’re done!

Ghost Leaves

Materials: Leaves, white acrylic paint, Sharpie or black paint, and paintbrushes.

Directions:

Coat leaves with white paint. Let dry.

Add eyes and a mouth with Sharpie (or black paint!) once the white paint has dried.

Optional: You can also use glitter paint for a fabulous ghost. For better results, paint a coat of glitter paint on top of the white coat of paint.

Leaf Goblins

Materials: Leaves, puffy paint, (optional googly eyes), glue (hot glue or other strong glue, or tape), Sharpie or black marker, white piece of paper (cardstock preferable), or other colors at the crafter’s preference.

Directions:

Simply hold a dried leaf and add puffy paint eyes, a spooky nose, a silly mouth, and other features. (Here you can glue on googly eyes if you wish!)

Let dry.

Then, glue or tape leaf to the piece of paper, and add arms and legs. Make a scene. (Tip: If you’ve chosen to tape on a black piece of paper, white chalk or crayons work better than colored pencil or paint).

“Spray Paint” Leaf Portraits

Materials: Leaves, masking tape, canvas/watercolor paper, spray bottle (the kind for watering plants), any kind of water, any kind of paint.

Directions:

Securely tape down leaves with masking tape to any size of paper or canvas you want to work with.

Fill up your spray bottle with a 1:1 ratio of paint to water. Then, spray on the surface—get creative with it!

Try different paint colors and ratios for various effects. Once the paint has dried, remove the leaves, and voila, you have a wonderful portrait!

Leaf Bowl

Materials: Air-dry  clay, leaves, acrylic paint, sealer (Modge Podge or gloss), and a knife.

Directions:

Start by rolling out your air dry clay to match the area of your leaf- slightly bigger.

Press leaf firmly into the surface of the air-dry clay for 1-2 minutes, or until an imprint reveals itself.

Take the leaf out and cut around the imprint (get rid of excess air-dry clay).

Roll some of the outside edges slightly inward to give the perimeter some fun movement, but do not roll up the tip of the leaf.

Now it’s time to wait! Let the clay air-dry according to the instructions on the package. (Usually one day of drying per side, but it’s perfectly fine if it needs more time! You can’t rush perfection after all).

Now you can paint! Aim for 2-3 layers. Darker colors need fewer coats of paint, while lighter ones need more.

For extra gloss or sealant, use Modge Podge (waterproof if you want to use it like a dish but for non-food stuff).

Happy raking and crafting readers! Leaves are so versatile for many eco-friendly crafts, instead of using foam or other plastics. With natural colors, your crafts will stand out with a lovely scent, dramatic shading, and unique creativity in the best way. Stay cozy and enjoy! I be-leaf in you!

by Maxine Troxell

Early settlers in America noticed that the German immigrants made this salad that was warm and had bacon and onions and a nice sweet and tart dressing, so they started calling it Hot German Potato Salad. German Potato Salad is very popular and unique, most probably coming from using leftover roasted or boiled potatoes. My Aunt Pauline and my sister used to make this a lot for family gatherings.  I hope you enjoy it.

Hot German Potato Salad

Ingredients

4 medium potatoes        

2 bacon strips   

1 Spanish onion, diced

½ cup celery, diced       

½ teaspoon salt

2 tablespoons sugar

2 tablespoons cornstarch          

1/3 cup cider vinegar      

1 cup water       

            Directions

Boil potatoes in skins until tender when pierced with a fork. Peel while hot.  Slice potatoes thinly.

In large skillet, fry bacon until crisp and remove from skillet.

In bacon drippings, brown the onion and celery.

Stir in salt, sugar, and cornstarch.

Add vinegar and water

Stir in sliced potatoes.  As the sauce thickens, more water may be needed.

Transfer to serving dish and serve hot.

by Buck Reed

Rocking Ramen

Ramen is on the rise. Given that it is an inexpensive dish that is easily elevated, it is understandable that we will be seeing it on more restaurant menus, and more Ramen shops will be opening soon. This elegant dish will no longer be relegated to broke college students. And, perhaps, more home cooks will be creating their own versions.

Ramen has a confusing origin, starting in the 5th century when a Chinese noodle was brought to Japan and became a popular dish. Chinese laborers immigrated to Japan and brought Lamen, a wheat noodle, from their country and was soon imported into the country. This noodle was renamed Ramen and soon became an integral part of a Japanese dish that fed the masses.

Toward the end of World War II, food was rationed in Japan, and with the war and its inherent problems, the rations were delayed sometimes for weeks. As a result, illegal Ramen shops were open for business. Business was so good that even the Yakuza got in on the action. After the war, rationing continued and so did the shops.

After the war, Momofuku Ando, a manufacturer who lost his business to the war, was wandering the streets of his bombed-out city and noticed the street vendors selling Ramen. This sparked the idea of the Ramen we are all familiar with today: the precooked block of noodles with the flavor packet. Although a very pale version of the traditional dish, it is still somewhat tasty, satisfying, quick, and, more importantly, economical.

Real Ramen might still be considered peasant food, but it is still a dish that demands a harmonic balance of five elements. These elements are:

Broth ~ If you cannot make your own, then pick a high-quality one that is sodium-free.

Tare ~ this is the seasoning and sauce that is used to flavor your dish.

Noodles ~ Chinese-style alkaline noodles will give you the correct texture. You might find them in the grocery store, but you might want to check the local Asian market for a better price and variety.

Topping ~ Meat, poultry, seafood, eggs, and vegetables are a great addition. Think of this as a chance to use up leftovers!

Oil or Fat ~ used to add depth and richness to the dish.

Ramen is one of those dishes that might take a day to learn but a lifetime to perfect. And given the harsh economic times and the need to be frugal, you might as well start sooner than later. Like most dishes, this one is less about being audacious and more about being flavorful, so do not be afraid to go for it.

PFC Richard Lee Fulton

From Occupying Japan to War in Korea

by Richard D. L. Fulton

Former Brunswick area resident Richard Lee Fulton was born in Labell, Missouri, on May 30, 1930, to parents, Kansas-born Oscar Lee and Missouri-born Tina Fern Fulton. 

He had one brother (also named Richard) and five sisters: Juanita, Carmeta, Donna, Elmita, and Doris, according to his father’s obituary.

Fulton married his first wife, the late Regina Webber (Moler), also a Brunswick-area resident, and had one son who was born in the Frederick Memorial Hospital in 1949. He subsequently remarried several times and fathered a number of sons and daughters.

Fulton’s father, a World War I Veteran, was recorded at one time as having been a baker, apparently owning his own bakery in Lewis, Missouri, but retired in Florida after having been employed in the banking business. His mother, Tina Fern, was listed as a housewife who had never attended school.

The Army Home Town News Center (AHTNC) listed Fulton’s occupation prior to entering the service as a farmer.

Piecing together Fulton’s military record has remained something of a challenge, since according to the National Personnel Records Center, records that would have detailed Fulton’s military involvement “would have been in the area that suffered the most damage in the fire that date (on July 12, 1973) and may have been destroyed (which included Army personnel records from 1912 through 1963).”

Adding to the confusion, Fulton had initially enlisted in the Army using his brothers’ name, Richard David Lee Fulton, because he, himself, was too young to enter the service. Probably one of those, “It seemed like a good idea at the time” moments.

According to the U.S. Department of Veterans Affairs, Fulton had initially served in the military from April 7, 1947, until June 17, 1947.  The AHTNC, via Radio Station WDBO, Orlando, Florida, reported that Fulton had served with the 24th Infantry Division, as part of the “occupation force,” led by General Douglas A. MacArthur. 

The occupation force had been dispatched to Japan in the wake of the Japanese surrender in 1945. The overall occupation lasted until 1952. During Fulton’s tenure with the occupation force, Fulton was promoted to Private First Class.

Records relating to Fulton’s enlistment in 1947 seem elusive, which could be due to their records having been lost in the National Personnel Records Center’s fire.

Fulton was discharged in 1947, after serving barely three months, although there is nothing in surviving military records that would indicate any reason for his discharge. It has been surmised it was due to his having been discovered to have entered the service under a false name.

Whatever the case may be, he successfully (and lawfully) re-enlisted on November 18, 1950, enlisting in Memphis, Tennessee, with the 34th Infantry Regiment’s 2nd Battalion, 77th Armed Infantry Company.

Fulton and the 34th Infantry Regiment’s 2nd Battalion, 77th Armed Infantry Company, were subsequently dispatched to Korea in March 1952, according to the AHTNC. He served in Korea with his unit as a squad leader in Company G.

Fulton was discharged from the Army on January 18, 1954.

It was noted in an obituary that was published at the time of his death that he had also served in Vietnam, although no military records appear to exist that would verify this statement.

Due to his service in Korea, he was awarded the Combat Infantryman Badge and the UN Korean Service Ribbon, the Korean Service Ribbon, the Korean Service Medal, National Defense Medal, and at least two others, according to the Report of Separation from the Armed Forces of the United States.

He ultimately retired as a laborer from the Buckhorn Rubber Company in Missouri and was a member of the Emmette J. Shields American Legion Post 55 and the Veterans of Foreign Wars Post.

Fulton passed away at the Monroe Manor in Paris, Missouri on October 18, 2008. He was buried in the Mount Olive Cemetery in Hannibal, Missouri, with full military rites, provided by the Emmette J. Shields American Legion Post 55.

Heart Inflammation:

What Are the Risk Factors?

by Dr. Thomas K. Lo, Advanced Chiropractic & Nutritional Healing Center

You may have an increased risk for heart inflammation such as endocarditis, myocarditis, and pericarditis because of your age, sex, genetics, lifestyle, or medical conditions, autoimmune disease, certain medicines, and the environment.

 Age

Different age groups are at risk for different types of heart inflammation.

Although they can affect all ages, myocarditis and pericarditis occur more often in young adults. Pericarditis also commonly affects middle-aged adults.

Older adults are more at risk for endocarditis, caused by bacteria. In recent years, age-related heart valve infections have been on the rise.

Sex

Heart inflammation from endocarditis, myocarditis, and pericarditis is more common in men than in women, except when caused by autoimmune diseases, such as lupus and rheumatoid arthritis, which are more common in women.

Endocarditis and pericarditis occur twice as often in men as in women.

Genetics

Genetics play a role in the risk of developing all three types of heart inflammation. Your genes may be partly responsible for how your body responds to infection and inflammation and whether you develop myocarditis or pericarditis.

People who have structural or congenital heart defects, such as problems with the heart valves, may be at higher risk for infection that can cause endocarditis.

Certain inherited conditions can affect your risk for heart inflammation. For example, you may be at higher risk for myocarditis and pericarditis if you have familial Mediterranean fever or tumor necrosis factor receptor-associated periodic syndrome (TRAPS). These rare conditions that affect how the body controls inflammation.

Lifestyle Choices

Certain lifestyle choices raise your risk for endocarditis or myocarditis. 

These include drinking too much alcohol, which may cause inflammation of the myocardium and could lead to reduced heart function and heart failure.

Drug use, such as cocaine and amphetamines and intravenous drug use, may raise your risk for endocarditis.

Poor dental health increases the risk for bacterial endocarditis.

Medical Conditions

Some medical conditions can increase your risk of endocarditis, myocarditis, or pericarditis.

Some cancers, such as advanced lung and breast cancer or lymphoma, as well as some of the medicines used to treat these cancers, may cause myocarditis or pericarditis.

Diabetes can make you more likely to develop infections.

End-stage kidney disease can be a possible cause due to the buildup of waste products in the blood.

HIV/AIDS may lead to myocarditis from a number of reasons, including viral, bacterial, or a fungal infection.

Trauma or injury to the chest or esophagus may also lead to heart inflammation, as well as indirect injury to the chest wall.

Other Reasons

Heart inflammation may also be caused by infections, particularly from viral, bacterial, or fungal infections.

Viral infections are the most common cause of myocarditis and pericarditis. They may infect the heart muscle tissue, causing acute or chronic immune responses from the body.

Bacteria are the most common cause of endocarditis, which occurs when bacteria and blood cells form clumps, typically on the heart valves. Staphylococcus aureus is the most common type of bacteria that causes endocarditis. Bacteria can enter the blood during invasive medical procedures or intravenous drug use. Pericarditis caused by bacteria is rare in the United States and other developed countries.

Fungi are rare causes of myocarditis and pericarditis. Most commonly, fungal endocarditis is caused by either Candida or Aspergillus. These infections are more common in immunosuppressed patients, including those who have HIV.

Autoimmune Diseases

Autoimmune diseases such as rheumatoid arthritis and lupus erythematosus may cause pericarditis or myocarditis. They can also damage the heart valves, which can lead to endocarditis.

Medicines

Medicines can cause side effects that may lead to myocarditis, pericarditis, or both. These medicines include antibiotics, antidepressants, benzodiazepines, diuretic, heart medication, psychiatric, seizure, vaccines and weight-loss medication.

Environmental Factors

Environmental factors that may cause myocarditis include heavy metals and radiation.

Healthy Lifestyle Changes

Lifestyle changes can be helpful. Some suggestions include avoiding amphetamines, cocaine, or IV drugs and maintaining good dental hygiene.

Foods you may want to avoid because they are inflammatory include fried foods, processed meat, alcohol, refined carbohydrates, artificial sweeteners, vegetable oil and high fructose corn syrup.

   Some of the best anti-inflammatory foods are fatty fish, olives, turmeric, berries, avocados, leafy greens, green tea, cruciferous vegetables, coconut oil, mushrooms and bone broth.

   Here is a breakdown of some anti-inflammatory foods you may want to include during your day.

Fruits like, peaches, pineapple, mangoes, apples, berries, pears and oranges.

Vegetables like, broccoli, kale, spinach, zucchini, squash, sweet potatoes, spinach, watercress, tomatoes and garlic,

Nuts and Seeds like pistachios, macadamia nuts, almonds, chia seeds, flaxseeds and pumpkin seeds.

Legumes like black beans, kidney beans, chickpeas, lentils, navy beans and peas.

Whole Grains like quinoa, couscous, millet, buckwheat and barley.

Proteins like salmon, chicken, turkey and eggs.

Healthy Fats like coconut oil, olive oil, ghee, grass-fed butter and avocados.

Herbs and Spices like turmeric, black pepper, rosemary, basil, oregano, cayenne pepper and dill.

If you are struggling with health issues, call the Advanced Chiropractic & Nutritional Healing Center at 240-651-1650 for a free consultation. Dr. Lo uses Nutritional Response Testing® to analyze the body to determine the underlying causes of ill or non-optimum health. The office is located at 7310 Grove Road #107, Frederick, MD. Check out the website at www.doctorlo.com.

Pomme’s Day at the Fair

Pomme Agaçante, Student Ghost Writer

Cows! Free stuff. Baby animals. Delicious treats. How are you not already at our local fairs and shows? You’ve probably seen the signs and advertisements trying to bring people into these wonderful happenings. 

Now, lemme just talk about the best part of these events (at least for me growing up and now). It’s not the amazing foods. I’m talking about the businesses that generously offer freebies at their booths. If you muster up the social courage to go have a peek, you might be greeted by kind staff who simply want to spread their message. That’s great and all, but I’ll say it, I really enjoy the free merch! 

I love fire safety and the little bag of pencils and coloring pages that go with it. I’ll stop, drop, and roll for that free stuff (PLEASE do so in the event of a fire!). Dairy is my favorite food group when I can score a free sample of chocolate milk from the dairy barn, as well as a little cow eraser and fancy pencil sharpener. 

There are so many more free things out there (I’ve even scored a fidget spinner and cup from a certain auto decal place), but you’ll only find out the variety if you seek out the hidden treasures!

You bet I’ll be sporting the latest fashion of rubber bracelets, ranging in cow-pattern black-and-white to rainbow pride bracelets.

Next, I love THE PEOPLE! Crafters, farmers, bakers, and tailors of all different ages never cease to amaze me. The wares created by these talented people inspire me more than Pinterest ever could. I might not have the time to craft at home, but I’ll be hitting up the trailer with the awesome ladies for a fall decoration for home. 

In the baked goods exhibits, the creative cakes certainly make me want to up my birthday cake game. And, all the pastries? They might just turn me into an inspired pastry chef, albeit with a fraction of the talent these exhibitors display. Shout out to you young exhibitors! I, and so many others, are simply wowed by your aptitude to bring amazing things into the world at a young age, ESPECIALLY the art. Breathtaking!

I must admit I’ve been getting into crocheting recently, and seeing the crocheted creations makes me want to bow down to the creators and beg them for lessons. The time it takes to make those items—as well as sewing and quilting done by others—makes me, an impatient youth, weep. I think it’s time for me to learn a lesson in patience for me to even try to measure up to the amazingness of crafters.

Animal therapy, anyone? As a mere student, I pine for any animal that is willing to receive love and affection. I love seeing the animals just vibe: nuzzling, trotting, standing, pooping, gnawing at my clothes…wait a minute! (Yes, I’m a goat lover. You caught me.) I never knew true joy until I saw the fluffy chicks courageously climb up and slide down the long slide into a tiny pool of water. I feel their pain, reaching for the good stuff (corn for them, achievements for me) and having to be exposed to harsh reality (cold water, deadlines), yet boldly climbing up the ladder for another try. You go, lil’ chicks. 

 So…rustle up your family and friends and head out to a local show or a fair! They’re full of entertainment, cute animals, crafters, artists, contests, entertainment, exhibits, and everything in between. I’ll see you there!

By James Rada, Jr.

September 1923, 100 Years Ago

Penna. Youth Killed In County Auto Crash

George Shell, the 18-year-old son of Mr. and Mrs. Charles Shell, Williamsport, Pa., was killed in an automobile accident at Franklinville, Md., on the Frederick Road, about three miles south of Emmitsburg, at about 6 o’clock, Tuesday evening.

Young Shell was driving a machine, occupied by his father, mother, another woman, one other man and a child. The machine was traveling northward and as it was rounding a curve at the beginning of Franklinville, slipped from the road.

The automobile swung around, overturning. All of the occupants were thrown out and badly shaken up. All escaped serious injury, however, with the exception of Shell.

                                – Frederick Daily News, September 5, 1923

Artillery Camps Here Over Night

A battalion of field artillery of the United States Army, Capt. Percy G. Black, commander, passed through Frederick Sunday and camped for the night at the Fair Grounds. They left early today for Rockville, where they will pitch camp for the evening. They will return to Fort Myer, Va., a few miles south of Washington, tomorrow.

The battalion consisted of Batteries A, B and C, and the Headquarters Detachment and Headquarters Train of the Sixteenth Artillery. They are on the return from Tobyhanna, Pa., where they trained the Pennsylvania National Guardsmen.

They made the return trip by way of Gettysburg, Pa., and camped at Thurmont Saturday night.

                                – Frederick Daily News, September 24, 1923

September 1948, 75 Years Ago

Old Timers Lose To Town Team By 15-13

Thurmont athletes ranged from 1908 vintage to present day baseball ganged up to draw better than a $100 benefit gate, Labor Day, when the Town Team of Frederick County League bested the Old Timers, 15-13, by a ninth-inning thriller.

Proceeds of the holiday, “father and son” game, were donated to John Strine, injured earlier in the season playing with the Thurmont nine.

                                – Frederick News, September 6, 1948

Maryland CFA Has Annual Meeting Sunday In Thurmont

Approximately thirty members of the Dan Rice Top, Maryland division of the circus fans association, and their friends met in Thurmont Sunday, September 12th for the annual state meeting.

Meeting chairman George W. Wireman, president of the Lou Jacobs Tent No. 44 of Thurmont arranged a most interesting program which included master of ceremonies, Congressman J. Glenn Beall, Melvin D. Hildreth, past president of CFA and charter member from Washington, D.C., Dr. Wm. Mann, director of the National Zoological Park in Washington, and Mrs. Leah Lanyon, creator of the popular Emmett Kelly and Lou Jacobs clown dolls.

                                – Frederick News, September 15, 1948

September 1973, 50 Years Ago

Aerosol Cans Blamed For Fire

Discarded aerosol cans are believed to be the cause of a fire in the former Gingel Quarry which Emmitsburg and Fairfield firemen were unable to extinguish.

Fairfield Fire Chief Lawrence E. Eversole said the firemen reported twice last Wednesday to the quarry off Route 16, east of Zora, and now owned by W. B. Shank and used as a dump. After pumping thousands of gallons of water into it, firemen decided that nothing could be done but let the blaze burn itself out. The two fire companies finally extinguished the blaze Monday morning.

                                – Emmitsburg Chronicle, September 6, 1973

Town Receives Grant For Park

Acquisition of land south of West Main Street adjoining the corporate limits of Emmitsburg with a State grant of $80,520, is one of 3 park projects in Frederick County that have received funding from the State Program Open Space, as a result of action by the Board of Public Works, Governor Marvin Mandel has announced. The grant represents 100 per cent of the eligible project costs.

                                – Emmitsburg Chronicle, September 20, 1973

September 1998, 25 Years Ago

Mount Upbeat About New Community Club

A record freshman class, the return of students for the fall semester and the start of an exciting new cultural club with the Emmitsburg area community has produced a decidedly upbeat feeling on the campus.

On Thursday evening, Sept. 3, Mount Saint Mary’s College President George Houston is hosting a party at the President’s House on Old Emmitsburg Road to kickoff the formation of the Mount Community Social Club, designed to engage members of the community from Gettysburg to Frederick and all areas in between to take part in cultural and academic activities offered by the school.

                                – The Emmitsburg Regional Dispatch, September 1998

Dave Haller New Town Manager

David Haller resigned last month his newly elected position as a town commissioner to fill the town manager position vacated by Yvette Kreitz in June.

Mayor William Carr announced his selection for the job at the August 3 town meeting. Dr. Carr said about 40 applications for the position were reviewed. He felt the town was fortunate to get somebody with Haller’s qualification as well as having a town resident in the position. Mr. Haller has lived in Emmitsburg for the last 9 years.          

The Emmitsburg Regional Dispatch, September 1998

What to Write?

by Valerie Nusbaum

I intended for this month’s column to be about a social experiment I had recently conducted. The experiment was a simple premise. For ten days, I posted a positive or inspirational (sometimes humorous) thought/message on my Facebook page.  People responded or hit “like,” and I had thought I might collect the data, do some math, and come up with some statistics and conclusions about how folks reacted to it. Unfortunately, there wasn’t a lot to work with. With one exception, everyone agreed with my posts.

One guy did take issue with Day #1’s comment, “Be happy. It drives other people crazy.” He proceeded to tell me that a smile can warm the heart of someone who is struggling. Yeah, whatever. I went to high school with this guy, and he always had to be right, which prompted my post for Day #2: “Being entitled to an opinion isn’t necessarily an invitation to share it.” 

Anyway, my point is that sometimes the thing I plan to write about doesn’t pan out, and I’m forced to look for inspiration elsewhere.

This morning, I woke up determined to get something in print. But it was still early, and I didn’t want to disturb Randy. He’d fought a stomach bug all night long and needed to ease into the day today. He said he feels fine now, though, and he made us breakfast in bed. His chocolate chip waffles are the bomb!

After two cups of tea (I made hot chocolate with the little marshmallows for Randy.) and two episodes of The Great Food Truck Race, I decided it was time to tackle my column. I really wanted to get all my work done today because tomorrow is my birthday, and I’m entertaining the idea of staying in my pajamas all day and watching murder and mayhem on Lifetime. It bothers Randy when I watch Lifetime because he’s afraid it will give me ideas. I decided to strip the bed and put on clean sheets this morning, rather than do it tomorrow. Another job out of the way. 

Day #3’s post was: “Life happens.  The trick is how you deal with it.”

Dirty laundry in hand, I went downstairs to the kitchen to do some cleanup. Randy was nice enough to cook breakfast. The least I could do is clean up. I finished the dishes, cleaned all the counters, did some dusting, scrubbed the microwave, and noticed that the stovetop needed a good cleaning. That ceramic surface is always smeary. So, I got out the special cleaner and went to work until I could see myself, which reminded me that I needed to put in my prescription eyedrops. Since I was already downstairs, I figured I might as well go start a load of laundry. I saw some stuff that needed to go into the dryer on the fluff cycle, so I took care of that. I had started my day at around 5:30 a.m. and it was now nearly 10:00 a.m. Nothing written yet.

Back upstairs in my office, after having cleaned myself up at some point during the morning, I stared at my desk where a number of art prints were lying in wait for me to sign, number, and inventory. There was also a pile of Etsy orders that needed to be cleared. I put those things aside and sat down to collect my thoughts. This writing stuff isn’t easy. Really. 

I looked back at my Facebook posts and focused on Day #4: “A positive attitude and a sense of humor are powerful weapons.”

Several of my women friends agreed with that one, and Randy lamented that he’d be much more effective if only people got his humor.

My computer is old and has been acting up, plus our internet is slow, so there were the usual frustrations.  I’ve gotten up several times to do chores like put the clean sheets on the bed. Does anyone else have trouble getting the fitted bottom sheet on right the first time? Yes, I know there’s a tag and all that, but unless the sheet has stripes on it, I still have to struggle. I can fold the heck out of a fitted sheet, though. Martha Stewart would applaud me or be horribly jealous. And how many of you vacuum your mattress? Really? You know that there are dust mites in there, don’t you?

At 11:30 a.m., I have 724 words on paper. I’ll let you decide if they make any sense at all. Just remember that Day #5’s post was: “Pass out granola bars. Mean people don’t get enough fiber.”

On Day #6 I posted: “Celebrate every little thing….and use the good china.”  Randy and I try to do just that. 

Unfortunately, a lot of those celebrations are showing up on my hips. There’s a big, decorated birthday cake downstairs right now just calling my name, and Randy has gotten some lovely non-china paper plates and non-linen napkins to go with it. My advice isn’t always followed to the letter.  And, yes, I know I should refer back to Day #2, but as I’ve told you before, Oprah left a big void, and I’m doing my best to fill it. 

Day #7’s post advised that:  “Getting old is a privilege. Not everyone gets to do it.” I’ll keep that in mind tomorrow as I celebrate.

An Unusual Visit to Thurmont

by James Rada, Jr.

On June 20, 1923, a young Prince Georges County man had a visit to Thurmont that he didn’t enjoy.

W. E. Trego was a salesman for the Isaac A. Sheppard Co. in Baltimore, but he lived in Thurmont. While traveling from Roanoke, Virginia, to Washington, D.C., for work, he met Allan Immich, a 16-year-old from Takoma Park.

The two started talking, and when Allan heard Trego was from Thurmont, Allan told the older man of his recent visit to the town.

 Allan had been heading home earlier in the day. He had gotten off a streetcar near his Montgomery County home and was walking home when two men in a car stopped and asked him if he knew where Mr. Thomas lived. Allan knew Mr. Thomas and got in the car to direct the men to the house.

It was a bad decision.

“After going a short distance, the men in the car gagged and bound Immich while the car was traveling at a lively pace,” the Frederick News reported.

Allan didn’t know where they were going, but he heard the name “Frederick City” mentioned. They then stopped in Thurmont in front of a meat shop.

“One man entered a nearby store to get something to eat while the other guarded the boy,” the newspaper reported.

They then drove from Thurmont, hours away to Roanoke. Before entering the city, they men stripped Allan of nearly all his clothing and left him alone on the side of the road in his underwear.

Someone passing him on the road reported him to the police, and they came out to see what was going on. He explained what had happened, and they took him to the police station where he called his father.

Besides the story of his unusual trip, Allan told the police he had also seen burglar tools, blackjacks, guns, and liquor in the car.

His father wired money for a train ticket back to Washington. Allan was returning home when he met Trego on the train.

Thurmont Police tried to assist the investigation by questioning citizens if anyone had seen anything. Some people remembered seeing the car in town, but no one could remember.

It’s not known whether the men were ever captured, but nothing more was noted of the incident in the newspapers.

East Main Street in Thurmont around the time of the kidnapping.

Photo Courtesy of Thurmontimages.com

Picking the Perfect Pumpkin

by Ana Morlier

It’s time for the season of great family fun: Autumn! There are so many opportunities for great family-bonding time, whether it’s raking and playing in the leaves, making tasty sweets, or cozying up by the fire (or other heat source). However, the greatest fun of all lies in local farms and corn mazes! Endless outdoor activities, mazes, and fresh produce await anyone looking for more fall adventure—and the opportunity to pick a stellar pumpkin to kick off spooky October! However, finding the perfect pumpkin comes with its own tricky set of criteria for the healthiest or most visually appealing.

Tips & Tricks for Picking the Best Pumpkin

Ripe pumpkins come from vines that are slightly dried up. This also means the most vibrant color has been attained. If you cut a pumpkin from a green vine, it may be more dull or lose coloration. However, the pumpkin’s stem should not be dried up or mushy. A dark green coloration is suggested.

After choosing your pumpkin, cut from the vine, and not too close to the pumpkin.

Check for a hollow sound. You can do this by raising the pumpkin to your ear with one hand, and with the other, knock on any side of the pumpkin. The louder the hollow/echo sound present, the better the pumpkin is!

Hardened pumpkins are important for storage and longevity. You can test this by pressing your fingernails to the pumpkin’s flesh. If its skin or flesh cracks, it won’t last long and decay rather quickly. The skin should be somewhat leathery, but not give in when you push your nail in. Spongy or fleshy spots are not a good thing!

Checking for holes, bruises and soft spots is more important than you think, especially since these are easy entrances for bugs and fungal infections that can rot your pumpkin quickly! Please take extra care to check the bottom of the pumpkin, which is often missed and liked by bugs.

Dense pumpkins can be determined by their lack of or lesser hollow sound and relative heaviness compared to other pumpkins.

When walking around with your pumpkin, hold it by the base. Not only does it lower the risk of a very heavy object falling on your foot (ouch), but if the stem pops off (which it more than likely will if you are walking for a while and holding it by the stem), it leaves an open hole for bugs to get in or infections to occur.

When looking for cooking varieties of pumpkin, small pumpkins will be your best bet in texture, sweetness, and density. Dull-colored pumpkins are ok in this department (as the pumpkin flesh is still good). What isn’t ok are any dark bruises, wet spots (signs of frost), or holes.

Seeds are edible for all pumpkins! So, roast and enjoy.

If you don’t know what to look for in name for cooking pumpkins, some include: “Small sugar pumpkin, New England Pie Pumpkin,  ‘Baby Pam’, ‘Autumn Gold’, and ‘Ghost Rider, Lumina, and crookneck squash/pumpkins’’ (Ianotti). Or, simply ask staff for their suggestions!

Handling Tips

Do not carve pumpkins that aren’t soft enough (aka, akin to carving wood). This is just a disaster waiting to happen with the uncontrolled misstep of any carving utensil. The exterior should protect the flesh inside but still be able to be carved with relative ease. For the easiest carving, lighter-colored pumpkins are your friend.

Balanced pumpkins are really important for your safety and presentation. To test that your pumpkin has even balance, rest your pumpkin down and closely examine your pumpkin if it tilts or falls in a way that can’t be corrected.

Carving size suggestions: Small pumpkins for traditional, easier patterns, medium pumpkins for stencils, and large pumpkins for intricate designs.

Preserving your pumpkin: The more open wounds on your pumpkin (aka from carving), the faster your pumpkin will rot. To prevent quick decay, place in any cool (not freezing), dry place until it’s showtime for your carving! When you display your work, place the pumpkin in a shady spot outside. Sunbeams can damage the color and cause it to rot faster.

You can also coat and then wash the pumpkin’s skin with a half cup of bleach to 4-4.5 cups of water (double if you run out).

While the list seems daunting, trust your instincts and other knowledge about the quality of produce to help you find the way to the perfect pumpkin. These are also mere suggestions. If cuts or abrasions go with the aesthetic you’re going for, pick that one! If you want a green pumpkin for a theme, that’s cool too! Shape, size, and color are all a matter of personal preference, ultimately. Handle these heavy plants with care (no broken appendages, please!) and carve carefully and AWAY from you (that goes to my younger, careless self). Now, get out there and pick some perfect pumpkins!

*Credit to Marie Iannotti of The Spruce, Viveka Neveln of Better Homes and Gardens, Farmers Almanac Staff and Maki Yazawa and Natalie Andelin of Well + Good.

by Buck Reed

Perfect Pie Crust

If the kitchen were a concert hall, then cooking and baking would be very different music. Cooking would be Rock and Roll, in that it is based on musical talent that has no real or consistent structure. There are rules but not really written in stone. But if we look at baking, we would compare it to opera. Opera is pure structure with standardized music and very structured voices for the various parts. Where you can get away with cheating a technique or substituting out an ingredient or two in cooking, you really cannot do the same with baking. Baking calls for specific ingredients that are measured out and combined in a very specific way. We call this technique, and this is the mantra of baking!

When making pie dough, we are looking at Pate Brise and Sucre, as well as 1-2-3 dough. As far as technique, they are exactly the same. All you are doing is combining your fat with the dry ingredients by cutting them together so that the fat looks like little pea shapes surrounded by dry ingredients. Then, you gently mix in the wet ingredients to make a dough with the dry ingredients that has streaks of fat in it. Do not overmix the dough. Form it into a ball, wrap it up, and let it stay in the refrigerator for about an hour.

When you roll it out, the dough will form layers of dough separated by fat. As it bakes, structure will form with the dough, but as the fat melts, it will become flakey in texture.

Ingredients are also an important factor in making pie dough:

Dry – All Purpose Flour is all I have ever used to make pie dough, and I have always had good results. Some recipes will call for sugar to be added.

Fat – Shortening or butter are usually called for, but lard is said to be the best choice.

Wet – Water would be the main ingredient, but some recipes might call for milk and some might call for eggs. Also, a half a splash of vinegar can be added to your liquid as it will help stop the formation of gluten, which will make your crust tough. Also, that’s probably how your grandma did it and you don’t want to argue with grandma! Another rule is to make sure your wet ingredients are as cold as possible when you mix them with the dry/fat ingredients.

If you follow these easy steps and use the proper ingredients, you will find success in your baked products. And once you master this technique, you can make not only any pie dough, but biscuits and cobblers as well.

by Maxine Troxell

Peach Cobbler

Peach season is here. My mom always made good use of fruits while they were in season. She had a habit of writing down a lot of her recipes in a black and white composition book. While going through my late sister’s estate, we came across one of these books. This is her Peach Cobbler recipe that we found in one of them. I hope you enjoy it.

Ingredients

3 cups sliced fresh peaches      

1 cup sugar       

¼ teaspoon almond extract

1 teaspoon grated lemon zest   

1 tablespoon lemon juice

1½ cups All-purpose flour

1 well-beaten egg          

½ teaspoon salt 

3 teaspoons baking powder      

½ cup shortening

½ cup milk

3 tablespoons sugar, divided    

Directions

Arrange peaches in a greased 8-inch baking dish or pan.

Sprinkle with 1 cup sugar, almond extract, lemon juice, and lemon zest. Heat in 350-degree oven while preparing topping.

Sift together flour, salt, baking powder, and 1 tablespoon sugar. Cut in shortening until mixture is like coarse crumbs. Add shortening and milk. Stir just until flour mixture is moistened.

Spread dough over hot peach mixture. Sprinkle with 2 tablespoons sugar.

Bake in 400-degree oven for 35 to 40 minutes.

Colonel Bernard L. Talley, Jr.

Former Mount Graduate and POW

Bernard L. Talley Jr. was born on February 23, 1939, in Baltimore to parents Emma Louise Sheely and Bernard Leo Talley, Sr., and was the youngest of his parents’ three children.

Talley was a graduate of Loyola High School, Towson, and was graduated in the Mount Saint Mary’s University Class of 1962 with a bachelor’s degree in economics before entering U.S. Air Force Officer Training School on June 27, 1962.

Talley was commissioned as a 2nd Lieutenant in the U.S. Air Force at Lackland Air Force Base in Texas, according to Veterantributes.org, on September 25, 1962, and served as a supply officer at McCoy Air Force Base, Florida, until entering Undergraduate Pilot Training in April 1964.

Veterantributes.org also reported that he was awarded his pilot wings at Laredo Air Force Base, Texas, in May 1965, and then flew F-4 Phantom II fighters with the 25th Tactical Fighter Squadron (TFS) at Eglin Air Force Base, Florida. In April 1966, at the age of 26, Talley volunteered to serve in Vietnam as an F-4C Phantom II pilot.

Talley flew 76 combat missions with the 433rd Tactical Fighter Squadron out of the Ubon Royal Thai Air Force Base in Thailand, before being forced to eject over North Vietnam on September 10, 1966, according to Veterantributes.org. The Dallas Morning News reported, in his 2022 obituary, that his plane was struck by a missile, and further noted that Talley’s Flight Commander, Douglas “Pete” Peterson, who was also in the plane, was also forced to eject.

Pownetwork.org reported that Tally’s target for the mission in which his plane was shot down was a bridge and ferry complex near Hanoi, and, as they were departing the strike zone, the Phantom was hit by a surface-to-air missile (SAM). “Fortunately,” according to Pownetwork.org, “It was not a direct hit, thus neither the pilot nor Talley were injured by the missile’s blast. The aircraft, however, was severely damaged. Both engines were rendered inoperative, and the entire aft portion of the aircraft was on fire.”

Apparently, Talley and Peterson knew they could not make it to a safe area where they stood a chance of being rescued and decided to eject.

The Dallas Morning News reported that Talley had managed to evade capture for one day before being taken prisoner on September 11, further noting that he was the 125th American airman captured.

Talley subsequently spent the next six-and-a-half years in captivity. The Dallas Morning News stated, “Talley’s parents would not know he was KIA (Killed Action)/MIA (Missing in Action) or a Prisoner of War for three years and one day.” He was released along with Douglas “Pete” Peterson during Operation Homecoming on March 4, 1973. Talley subsequently retired from the Air Force as a Colonel.

For bravery demonstrated in Vietnam during a bombing raid in Vietnam on September 3, 1966, seven days before his plane was shot down, Talley was awarded the Silver Star. The citation is quoted here in full (militarytimes.com):

The President of the United States of America… takes pleasure in presenting the Silver Star to First Lieutenant Bernard Leo Talley, Jr., United States Air Force, for gallantry in connection with military operations against an opposing armed force while serving as a Pilot of the 433d Tactical Fighter Squadron, Ubon Royal Thai Air Base, Thailand, in action over North Vietnam on 3 September 1966. On that date, Lieutenant Talley conducted a night strike on a vital supply and storage area of the hostile force in a highly defended area. With complete disregard for his own safety, Lieutenant Talley continued the attack in the face of intense defenses to deliver ordnance on the target, completely destroying it. By his gallantry and devotion to duty, Lieutenant Talley has reflected great credit upon himself and the United States Air Force.

Why Is Vitamin E Important?

by Dr. Thomas K. Lo, Advanced Chiropractic & Nutritional Healing Center

Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. Free radicals are also in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun.

The body also needs vitamin E to boost its immune system so that it can fight off invading bacteria and viruses. It helps to widen blood vessels and keep blood from clotting within them.

Some Signs of Vitamin E Deficiency

Vitamin E deficiency is very rare in healthy people. It is often linked to certain diseases in which fat is not properly digested or absorbed. Examples include Crohn’s disease, cystic fibrosis, and certain rare genetic diseases and ataxia. Vitamin E needs some fat for the digestive system to absorb it.

Vitamin E deficiency can cause nerve and muscle damage that results in loss of feeling in the arms and legs, loss of body movement control, muscle weakness, and vision problems. Another sign of deficiency is a weakened immune system.

Can Vitamin E Be harmful?

Vitamin E that is naturally present in food and beverages is not harmful and does not need to be limited.

In supplement form, however, high doses of vitamin E might increase the risk of bleeding (by reducing the blood’s ability to form clots after a cut or injury) and of serious bleeding in the brain (known as hemorrhagic stroke). Because of this risk, the upper limit for adults is 1,000 mg/day for supplements of either natural or synthetic vitamin E. This is equal to 1,500 IU/day for natural vitamin E supplements and 1,100 IU/day for synthetic vitamin E supplements. The upper limits for children are lower.

Some research suggests that taking vitamin E supplements even below these upper limits might cause harm. In one study, for example, men who took 400 IU (180 mg) of synthetic vitamin E each day for several years had an increased risk of prostate cancer.

Vitamin E Can Interact With Medication

Vitamin E dietary supplements can interact or interfere with certain medicines that you take. So, tell your doctor or pharmacist if you are taking vitamin E supplements.

Vitamin E can increase the risk of bleeding in people taking anticoagulant or antiplatelet medicines, such as warfarin (Coumadin®).

In one study, vitamin E, plus other antioxidants, reduced the heart-protective effects of two drugs taken in combination (a statin and niacin) to affect blood-cholesterol levels.

What Foods Contain Vitamin E?

People should get most of their nutrients from food and beverages, according to the federal government’s Dietary Guidelines for Americans. Foods contain vitamins, minerals, dietary fiber, and other components that benefit health. In some cases, fortified foods and dietary supplements are useful when it is not possible to meet the needs for one or more nutrients (for example, during specific life stages such as pregnancy).

You can get vitamin E by eating a variety of foods including the following:

Wheat Germ Oil

One tablespoon of wheat germ oil contains roughly 20.2 milligrams (101% DV) of vitamin E. It also contains a host of antioxidants, which help wheat germ oil promote regularity, stabilize blood sugar, support heart health, manage weight, and support immunity.

Sunflower Seeds

A quarter cup of sunflower seeds provides about 11.6 milligrams (58% DV) of this micronutrient. These seeds are also high in B vitamins, manganese, and other minerals. As such, they can help lower the risk of heart disease, combat cancer, support the thyroid, protect bones and muscles, balance blood sugar, and promote skin health.

Almonds

One ounce of almonds holds approximately 7.3 milligrams (37% DV) of vitamin E. Almonds nutrition also supplies healthy fats, protein, and several other vitamins and minerals. Almonds are good for the heart, brain, skin, blood sugar, weight management, nutrient absorption, digestion, immune health, teeth, and bones.

Hazelnuts

Supplying approximately 4.2 milligrams (21% DV) per ounce, hazelnuts have been shown to help promote heart health, manage diabetes, boost brain health, combat obesity and disease, and contribute to healthy nails and skin. Hazelnut nutrition is especially high in manganese, copper, magnesium, and B vitamins as well.

Spinach

A cup of cooked spinach provides about 3.7 milligrams (19% DV) of this vitamin. Known for its high vitamin K content as well, spinach nutrition is an immune-boosting powerhouse that can defend against chronic disease, while supporting eye, bone, skin, and brain health.

Avocado

With 3.1 milligrams (16% DV) in a cup, avocado benefits come from its tremendous nutrition profile, including its high vitamin E content. This superfood provides a healthy dose of good fats and just about every important micronutrient. That is why avocado is good for the heart, gut, skin, eyes, hair, brain, and immune system.

Turnip Greens

Turnip greens nutrition provides 2.7 milligrams (14% DV) of vitamin E in one cooked cup, as well as plenty of vitamins C, A, and K, along with other micronutrients. These greens benefit the heart, bones, eyes, and more.

Butternut Squash

There are about 2.6 milligrams (13% DV) of vitamin E in one cup of cooked butternut squash. Also high in antioxidants, butternut squash is good for combating inflammation, certain cancers, bone maladies, and symptoms of PMS. It also can help with weight loss, physical performance, and boosting energy.

Pine Nuts

Pine nut nutrition supplies roughly 2.6 milligrams (13% DV) of vitamin E in a one-ounce serving. Along with its other vitamins and minerals, pine nuts can help lower bad cholesterol, maintain healthy weight, reduce blood pressure, support bone health, improve eye health, and stabilize mood.

Peanuts

So long as you are not allergic to peanuts, they can support metabolism and even aid in fat loss when consumed with omega-3 foods. One ounce also contains 1.9 milligrams (10% DV) of vitamin E.

Olive Oil

One tablespoon of olive oil contains approximately 1.9 milligrams (10% DV) of this micronutrient. One of the healthiest oils around, olive oil benefits extend to the whole body, proving beneficial to the heart, waistline, brain, and immune system. In fact, olive oil may help combat cancer, slow aging naturally, and lower risk of diabetes.

Sweet Potato

A cup of cooked sweet potatoes contains 1.4 milligrams (7% DV) of this vitamin. One of the healthiest potatoes available, a sweet potato is high in antioxidants, providing an immune boost, along with being a healthy carb option.

Tomatoes

Tomatoes provide about 1.3 milligrams (7% DV) of vitamin E in one cooked cup. Also high in vitamins A, C, and K, tomatoes are versatile and support the immune system, along with eye health and so much more.

If you are struggling with health issues, call the Advanced Chiropractic & Nutritional Healing Center at 240-651-1650 for a free consultation. Dr. Lo uses Nutritional Response Testing® to analyze the body to determine the underlying causes of ill or non-optimum health. The office is located at 7310 Grove Road #107, Frederick, MD.

Check out the website at www.doctorlo.com.

*Source: Office of Dietary Supplements (ODS), draxe.com.

by James Rada, Jr.

August 1923, 100 Years Ago

County League Race Grows Exciting

The defeat of the hitherto unbeaten Thurmont ball club Intensifies the interest in the Frederick County League race. True, it gives the league leaders hut one defeat while Woodsboro and Mt. Airy, runners-up the pennant race, have each dropped two games. However, Thurm ont’s defeat has awakened hopes for pennant winning among four county towns: Mt. Airy, Woodsboro, Brunswick and Middletown.

Thurmont has one more game with both Woodsboro and Brunswick, both at Thurmont. To drop either game would cause Thurmont to finish the season with a tie with either club which won all its games, provided the pennant-chasers win all remaining games..

                                – Frederick News, August 3, 1923

Governor Makes Many Addresses

Governor Albert C Ritchie In Frederick county, Saturday afternoon and evening. His first address of the day was to the Democratic County Convention in Winchester Hall, this city. Later he delivered an address at the picnic at, Rocky Ridge, at the Harding Memorial exercises in Memorial Park, Thurmont, and at two church festivals, that of the Catholic church, Thurmont, and the festival at the Episcopal church, Catoctin Furnace.

About 2,000 people attended the picnic at Rocky Ridge. A literary and musical program was rendered. Music was furnished by the Yellow Springs band, Prof. Chas. C. T. Stull, director. The address of the afternoon was delivered by Governor Ritchie at about 3 o’clock. The picnic itself was adjudged the most successful held in recent years.

The exercises held by Thurmont in honor of the late President Warren G. Harding were held in Memorial Park in the evening at about 6:30 o’clock. They were held titular the auspices of the various denominations of Thurmont.

                                – Frederick News, August 13, 1923

August 1948, 75 Years Ago

Pearcey Asks Jury Trial

In a hearing this morning before Magistrate William J. Stoner in Thurmont, John Wesley Pearcey, 32, of Rocky Ridge, who was charged with two counts of alleged petty robberies, asked be tried before a jury while his attorney asked for an examination in the meantime to determine whether the accused man is insane. He was recommitted to jail after the hearing and bond was set at $3,000.

                                – Frederick News, August 4, 1948

Rites On Wednesday For Pfc. C. A. Rhodes

he remains of Pfc. Charles A. Rhodes, son of Mr. and Mrs. Charles G. Rhodes, Thurmont, arrived in Thurmont Friday evening at 6 o’clock. Pfc. Rhodes was killed in action at Abberstroff, France, on November 1, 1944. He served the Army in the Quartermaster Corps as a baker and after two years in Iceland was sent to France as an infantryman. He had served six years in the Regular Army and was 27 years of age at the time of his death.

                                – Frederick News, August 14, 1948

August 1973, 50 Years Ago

Local Man Stabbing Victim

A 42-year-old Emmitsburg man was stabbed three times with a knife Sunday night after an argument with his wife over a loaf of bread.

Charles William Cool was admitted to Frederick Memorial Hospital Monday for observation and is listed in satisfactory condition after he was treated for two stab wounds to the upper right chest and abdomen.

                                – Emmitsburg Chronicle, August 23, 1973

Music Festival Here Sunday

Stouter’s Meadow will be the setting for the Catoctin Mountain .Country Music Festival this Sunday, August 1. Continuous music will be provided from 1 to 6 p.m. Those appearing will be: The Countrymen. Alan Brown and the Wishing Wells, Irene and the Country Rascals, J. D. and the In-Laws, The Country Ramblers, The Blue Ridge Partners and Sam Furgerson, Country Comedian.

The Festival is being held to benefit the Emmitsburg Fire Department. Admission is $2.00 in advance, 82.50 at the gate. Children under 12 years will be admitted free. For further ticket information, contact the Emmitsburg Police Department, 447-2312 or the Emmitsburg Fire Dept.

                                – Emmitsburg Chronicle, August 28, 1973

August 1998, 25 Years Ago

Studio to Honor Fallen Fireman with Commemorative Photographs

Rosensteel Studio will be selling a special photograph to honor the memory of three Emmitsburg firemen who died in the line of duty.

The photograph, of which only 150 will be made, honors David Luther Copenhaver, who died in October 1997; Gregory Alan Hollinger, who died in January and Thomas Lawrence Topper, who died in February.

The photo shows ladder truck holding an American flag, raised over the town’s main street, and Chaplain Frank Kileline, who officiated at each funeral.

                                – Frederick News-Post, August 4, 1998

Commissioners Discuss Education

Education and economic development topped discussions Wednesday night at a town meeting held at Emmitsburg Elementary School with the Frederick County Commissioners.

It was the 20th such town meeting held by the commissioners as part of the county’s 250th celebration.

One of the main issues with Emmitsburg residents is “bringing more (Emmitsburg) children back to town,” said Mayor William Carr. He said the town hoped the school board would consider building a middle school in Emmitsburg, rather than bussing students to Thurmont.         

                                    – The Emmitsburg Regional Dispatch, August 1998

by Valerie Nusbaum

Randy and I are reviving the tradition of Date Night. It could be argued that since we take a lot of day trips and we eat a lot of meals in restaurants, we’ve been dating all along, but why split hairs?

A few weeks ago, on a non-date, we had dinner at Applebee’s. The restaurant had a promo where if a customer spent a certain amount of money on one tab, said customer would receive a voucher for a free movie ticket to see the new Indiana Jones film. Randy and I didn’t give it any thought because we’re not big spenders on meals out, as we aren’t huge eaters and don’t usually order appetizers or desserts. That particular day was hot outside, so we ordered iced teas and then we got refills. Our bill came, and it was more than we anticipated. We were in a hurry to get out of there, so we just paid the bill and left, and only after that, discovered that we’d been charged for both our drinks and our refills. Maybe that’s restaurant policy, but I don’t think so. Anyway, we let it go that time. 

The good news is that we did qualify for the free movie ticket, so we made a plan to go. The last time we went to a movie was years ago, and that involved walking into the theater, going up to the ticket window, and buying a paper ticket. Seriously, kids, that’s how we did it. Nowadays, tickets are purchased online through Fandango, and seats are chosen and reserved. This is a nice feature, actually. I like not having to show up way too early in order to get a good seat.

Indiana Jones and the Dial of Destiny was being shown at the Westview Theaters, and our seating was at 12:30 p.m. Yes, I know, I said we were doing a date NIGHT, but what did I say about splitting hairs?  Naturally, we arrived a half hour early.  We didn’t know how traffic would be around Frederick, and we needed time to use the restrooms and get some popcorn. 

Did I mention that if we had paid full ticket price for both our tickets, it would have cost us $33.00? Randy’s ticket was free, so we only paid $17 and change. Whoo-hoo! Back in our misspent youth when Randy and I were truly dating, we’d go see a movie at a theater we referred to as “The Cheap Seats.” Tickets were $1.49 and the movies were mostly new releases.  Combine that with dinner at Taco Bell, dessert at Shoney’s, and a second movie at the late show, and we barely spent $20.00. I was a cheap date. Not so much anymore. I wanted popcorn, and the small bag cost $9.00. Randy nearly passed out when the cashier told him how much.

The theater was out of napkins, so I had to go back into the ladies room and get some toilet tissue for us to wipe all that butter off our hands. We had stopped at the Taco Bell drive-thru and gotten two soft chicken tacos, which we ate on the way to the theater.   We were probably unconsciously trying to recreate our past glory.   Randy and I ate every morsel of that popcorn, too.

At 12:15 p.m., the previews and ads began rolling on the big screen, and other viewers straggled into the theater. Two men and two women had bought seats directly in front of us, and another couple sat right behind us. The rest of the theater was empty.  We weren’t even sitting in the middle of our row. We’d chosen seats on the aisle.

Eventually, some other people came in and sat down, and I’d say there were about 30 people present for the 12:30 matinee. Neither of the two men in front of us could hear well, so the women were shouting at them. Tom and Sam were their names.  Sam’s phone rang about 14 times, but he couldn’t hear it. Finally, Martha got up and went through Sam’s pockets to find the phone and turn it off, all the while explaining what she was doing in her outdoor voice.

There was another couple sitting up in the rafters, and they were having a very heated argument. We could hear the whole thing. Randy and I ate our popcorn and talked about how much we enjoy sitting on the couch in our living room and watching movies on our big television where there are no people. We can pause the film if we need to go to the bathroom or get a snack, and we can turn it off if we don’t like the show without feeling too guilty.

The movie didn’t actually start until 1:00 p.m. I remember looking at my watch, which read 2:00 p.m., and thinking, “How has it only been an hour?” At 3:00 p.m., both of my legs had cramped and my backside had gone to sleep. Randy and I both needed to go to the bathroom, and we were thirsty from all that popcorn.  Tom got up and left before the movie was over. Martha could be heard telling Sadie that she’d only ever had one husband, so I don’t know who Sam was or if Sam knew, either.

It might be a while before we have another Date Night. We need to rest up and save some money.

Area connections to the Star-Spangled Banner

by James Rada, Jr.

Frederick County native Francis Scott Key was a lawyer, who is not remembered for his legal expertise, but for a poem he wrote.

In 1814, the War of 1812 was still raging. Some historians call it the second American Revolution. Less than a generation after America won her independence, she once again battled Great Britain. It was a war that neither side wanted because both countries were still recovering from the original American Revolution.

The British fought a defensive war early in the War of 1812 because they were also fighting against Napoleon Bonaparte and the French army and navy in Europe. By 1814, Britain defeated Napoleon and turned her attention to ending the war with the United States. Up to this point, most of the fighting had been around the Canadian and U.S. border to the north. In the mid-Atlantic, the British started a blockade in 1813. British troops invaded and burned Washington in August 1814.

On September 7, 1814, Key and Col. John Stuart Skinner sailed to the British ship HMS Tonnant near Baltimore under a flag of truce. They dined with Vice Admiral Alexander Cochrane, Rear Admiral George Cockburn, and Major General Robert Ross, and they made the case for the release of Dr. William Beanes, a friend of Key’s and a prisoner of the British. The British had captured him after they had burned Washington and accused him of aiding in the arrest of British soldiers who had been pillaging homes as they left Washington.

The negotiations went well, and Beanes was released. He, Key, and Skinner were allowed to return to their ship, but they weren’t allowed to leave the British fleet for a time. They had learned too much about the fleet strength and intended British attack on Baltimore.

So, Key wound up watching the 25-hour bombardment of Fort McHenry from dawn on September 13 until the morning of September 14.

At dawn on September 14, he saw the large American flag still waving over the fort, and it inspired him to write a poem on the back of a letter he had in his pocket.

The Americans were released on September 16, and Key finished the poem at the Indian Queen Hotel. He did not title it or sign it. It was given the name “The Defence of Fort M’Henry” when he published it as a broadside.

However, the National Songster of 1814 published “The Defence of Fort M’Henry” that year as a song. This Hagerstown publication, owned by the Hagerstown Town and County Almanack, was the first place to publish what would eventually become our national anthem.

The almanac’s website notes, “is that though it appeared in many songsters, the VERY FIRST appearance of the poem as a song under the title, ‘Defence of Fort M’Henry’, was in ’The National Songster’, Hagerstown, Maryland in 1814 with the direction that it be sung to the tune of To Anacreon of Heaven. This publication was the product of John Gruber, founder of The Hagerstown Town and Country Almanack! This has been corroborated by many bibliographies of American Songsters from 1734 to 1820.”

As the song was reprinted in publications across the country and gained popularity, it was renamed “The Star-Spangled Banner.” By the time of the Mexican-American War, it was often sung as the unofficial national anthem.

Congress made things official in 1931, and President Herbert Hoover signed it into law.

John Gruber owned both the National Songster and the Hagerstown Town and County Almanack, which is the second oldest almanac in the country. The almanac is still published and sold by descendants of its founder.

“Helping You Find Plants That Work”

by Ana Morlier

Happy summer, readers! I hope your summer has been lively, fun, and relaxing, maybe crossing off bucket list activities, taking that fun family trip, or catching up on sleep. Summer has certainly been busier than anticipated in this plant-loving household—to the point that some plant care has been neglected…I’m ashamed to say. Despite some free days present in my calendar, I’ve slowly been running out of summer fun ideas since most of them are rather time-consuming. Visiting the local carnivals, checking out state/local parks, strolling about Thurmont square, and spending too much time in any library or bookstore I stop in to.  But I started exploring small ways to sprinkle in summer adventure without grand events or long trips.

Here are some  of my favorite small summer activities for those of all ages—ones that I’ve had fun trying, from when I was a young chap until now.

Plant a storybook-themed garden. Take time to read any garden-themed books, such as Peter Rabbit (Potter), Grow Happy (Lassar), or The Very Hungry Caterpillar (Carle), then write down all of the plants pictured or described in the book. Or, base fictional plants and veggies on real plants. Select your favorite plants (especially ones that can be harvested in fall) to put in the garden. Draw or print out a character from the book you chose with the plant you selected, then laminate the paper to serve as a colorful stake to mark which plant is which. You can start seedlings indoors so that the whole family can watch the plant grow and (hopefully) share watering responsibilities. Finally, decorate your garden to match the theme or show the characters in the story you’ve read. It could be with statues, more garden stakes, or collecting rocks—the possibilities are endless!

Pick your own fruit. Catoctin Mountain Orchard hosts the harvesting of blackberries, cherries, blueberries, and more. Butler’s Farm (a bit of a drive to Germantown) also hosts the picking of blackberries, raspberries, flowers, and more! Requires reservations. This is a fun and tasty activity for the whole family.

Play in the rain, with or without rain gear! Host a puddle-splashing contest, water fight, or just dance in the rain!

Go on a clean-up hike. Bring gloves and enjoy nature while also giving back: by cleaning up a trail or other public space.

Try a rainbow walk. Task the family with finding objects to create your own rainbow, whether by taking photos, drawing what you see, or collecting objects for a colorful project.

Visit a farmers market. Thurmont Farmers Market is open every Saturday, 9:00 a.m. to Noon (Thurmont Community Park, 21 Frederick Road); Emmitsburg Farmers Market is open every Friday, 2:00 to 8:00 p.m. (302 S. Seton Avenue); Frederick Farmers Market is open every Saturday, 10:00 a.m. to 1:00 p.m. (1215 W. Patrick Street, Frederick).

Hold your own outdoor concert/talent show. Let everyone’s passions shine with an outdoor concert! Invite friends, family, or keep it small; no matter the craft, let them act! Make unique awards for every act, queue up fun music as an introduction for every performer, or do anything that brings the theater to your backyard.

Host outdoor or indoor family movie nights. The whole family can chip in and turn your house or backyard into a fancy movie theater! Draw your own tickets, “sell” concessions, create fictional advertisements, or re-arrange furniture. This is great for spending rainy days inside or for having a fun evening with family and friends.

Let your creativity shine. Make a backyard obstacle course or fort or bouquets, flower/leaf crowns, and natural jewelry to embrace nature’s beauty. Sun prints using leaves, flowers, feathers, moss, and sun print paper for some of the best cards and artwork. Light-sensitive cyanotype paper will “print” as white in areas blocked by shadow (thus objects of nature and household items can be used to create the preferred shadow and shape), while negative space (exposed to the sunlight) will “print” as a brilliant blue. Arrange your objects in a dark room first and place a heavy acrylic sheet or glass to flatten organic objects if needed. Then, expose it to the sun. In full sun, the print will be ready in 2-5 minutes; during a cloudy day, this time varies from 5-20 minutes. When the paper is devoid of color (except for white), your print is ready for the next step: rinsing your paper. The longer the paper is exposed to water, the deeper the color blue you’ll get! To dry, place on a paper towel or cloth (something to soak up the moisture, so you don’t have to deal with water spots) and let sit for 20-30 minutes. Then your print is done!

Host a “car” show or parade. Decorate bikes, scooters, skateboards, and wagons to a theme or however your kids want to, and show off your vehicles; play in a band, twirl a baton, and throw a parade!

Camp in your backyard. Don’t forget a campfire, s’mores, and spooky ghost stories while you’re at it.

Geocache. There are locations all over Thurmont, Emmitsburg, and Frederick. Check out the Thurmont Park and Trolley trail! You will need to install an app and bring some small prizes (the size of a golf ball or smaller) to trade with you, but some of the things left behind by others are well worth the exchange!

Host a bug hunt and give out various prizes. The most courageous bug hunter (within reason, no poking at a beehive with a stick, please), most colorful finds, most creative pictures, and so forth.

Finally, take time to just be outdoors. Read, dance, do a puzzle, play baseball, kickball, (any sport, really), eat, swim, sunbathe. Anything to enjoy the summer before the cool autumn months roll in. Despite the act of merely walking into a store now, resulting in unwanted school stress, try to relax and enjoy whatever summer brings. Not every day has to be full of major events, such as the zoo or amusement park—it can be whatever you make of it, whether that’s showing off your talents or making art as a family. Live in the moment, enjoy togetherness, and have fun!

Photo Credit to Run Wild My Child

The various shades of sun-print paper throughout the process of soaking the sunbathed paper.

Credit to: Run Wild My Child.

by Maxine Troxell

It’s summer and picnic time.  What better food is there for a picnic than fried chicken? This recipe is a family recipe that I have used many times.  It’s a simple and easy recipe for great fried chicken.

Southern Fried Chicken

Ingredients

Chicken pieces  

1 cup milk         

2 beaten large eggs

2 cups all-purpose flour            

2 tsp. black pepp 2 tsp. garlic powder   

2 tsp. paprika    

1 tsp. salt                      

1 tsp. poultry seasoning

Directions

In a large bowl, combine all-purpose flour, garlic pepper, salt, paprika, and poultry seasoning.

In a separate bowl, mix beaten eggs with milk and set aside.

Place chicken pieces in the first bowl, then in the egg mixture, and again in the first bowl (flour mixture).

Fill up your deep fryer (deep cast iron skillet or Dutch oven) with peanut oil (or frying oil of your choice) and preheat to 350°F. Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches, so you do not overcrowd the fryer.

Drain on paper towels. And serve it with hot sauce.

.

by Buck Reed

A Berry Summer

As I have written before, the summer brings an abundance of wonderful things to our table. We have grilled foods from our backyard, seafood from the oceans, and flowers for our centerpieces. But we should not overlook the wonderful fruits that we find in abundance at this time of year, not the least of which are the berries we are provided.

According to botanists, berries are the fruits produced by the ovary of a single flower of a plant. They are small, pulpy, and, most times, edible without a stone or a pit. Yet, they do contain more than a few seeds that are edible. Berries are full of nutritional value, including vitamin C, antioxidants, other vitamins and minerals, and are high in fiber—all packed in a low-calorie vessel. The best part is that they are plentiful this time of year; when you go to the market, it is well worth your time to look through the produce aisle for anything on sale.

It is best to keep berries unwashed in the container you bought them in and place in the refrigerator. When ready to use, give them a quick rinse and use as needed. If you want to freeze them, give them a rinse and Individually Quick Freeze (IQF) them by spreading the berries out on a sheet pan in a single layer, then place in the freezer until frozen. Remove to a plastic bag and return to freezer until ready to use. Once purchased, plan on using or freezing them as soon as possible, as they can spoil quickly.

In terms of berries, I am talking about the Big 4: strawberries, raspberries, blueberries, and blackberries. These are the ones available this time of year, and the ones that come to mind when we think of berries. Of course, we have the standby uses that everyone knows like pies, crisps, and cobblers, which we all know and enjoy this time of year. And we can always serve them with our morning cereal or add them to pancake batter to add a bit of decadence to our breakfast. But let’s look at a few more ideas the culinary world might offer us.

Salads are a great way to add berries to our plate. Sliced strawberries garnished on our salad greens with a bit of balsamic vinaigrette is refreshing and delicious at any barbeque as a side dish. A quick Google search of most any berries and salad will give you more than a few options. Pureed raspberries are a great addition to a vinaigrette and could easily become a family favorite.

Need a refreshing drink for a barbeque? Try sangria! I am not a doctor or scientist, but I can make an argument that with enough fruit, this alcoholic beverage might actually help you stay more hydrated than most others. I am pretty sure I would lose that argument, but, perhaps, you can take some comfort over the idea you are getting nutritional value as you enjoy your drink.

Finding good berries at a reasonable price this time of year is almost as easy as finding something to do with them. This is the time to enjoy the fruits of summer!

by Ava Morlier, Culinary Arts Writer

Tired of the basic BBQ sauce to flavor your cut of meat? Dry rubs drying out your food? Try making today’s recipe: a marinade! Though it is an extra step to flavoring your preferred cut of meat, marinades are useful for more than just flavoring meat. Marinades act as great tenderizers, cut down on cooking time, and ensure the cut of meat is juicy. How do marinades work? Well, a basic marinade consists of three parts: acid/enzymes, oil, and seasonings. Acids and enzymes do most of the heavy lifting when it comes to breaking down your meat so that it’s tender. Acids cause the proteins within the meat to unwind, causing the meat to become more tender. However, acid is very strong, so when making a marinade with an acid (like the one in the recipe below), make sure to marinate the meat for less time (or use an oil to slow down the process). You can use citrus juices, vinegars, and even alcohol to get the job done.

Unlike acids, enzymes break down the proteins in meat to tenderize. This means that it takes less time to tenderize the meat. Just be careful about how long you let your meat tenderize in an enzyme-based reaction: it can turn your meat into jelly!

Where can you find such enzymes? The main enzyme, protease, can be found in a variety of fruits (mainly raw pineapple, honeydew melon, kiwi, figs, and papaya). You can also use yogurt or buttermilk to break down your cut of meat. The combination of low acidity, enzymes, and fat make a fantastic element to any marinade (with the low acidity meaning the marinade isn’t as harsh, and the natural incorporation of fat giving the meat flavor).

Now, for the second part: oil/fat. Fat gives the marinade flavor and prevents it from sticking to a cooking surface. Any type can be used: canola, olive, or peanut; or use other sources of fat: mayonnaise, margarine (like today’s recipe), or buttermilk.

Finally, the seasonings. Though the fat does provide some flavor, seasonings finish off the marinade with spice. Use any dry spice or herb desired. Need to incorporate salt? Use a salt-infused liquid, like Worcestershire sauce or soy sauce. Using liquid allows the meat to become juicer; the use of dry salt will dry out your cut of meat. You can also incorporate an element of sweetness into the meat with the use of honey, maple syrup, or molasses.

Want to make your own marinade? Keep in mind to use one part acid or enzymes to three parts oil, plus seasonings.

How should you marinate your meat? Primarily, use one cup of marinade to one pound of meat. Make sure to completely submerge the meat in the marinade, and let marinate in the refrigerator in a non-reactive sealable container (such as a plastic container or zip-top bag). Want to make sure the marinade penetrates every inch of the meat? Pound the meat with a meat tenderizer or meat mallet so that it is nice and thin. The thin meat means more surface area to penetrate.

Not all meat is equal! Marinade times differ depending on the meat. Fish requires about 30 minutes to marinate (thanks to its thin shape), while pork and chicken can take anywhere from 2 hours (for acid based marinades) to 12 hours, and beef and lamb can take anywhere from 3-24 hours. Confusing? Feel free to use a recipe to marinate your preferred cut of meat; it will provide guidance for the best time to marinate based on ingredients and meat used.

Don’t just stop at meat to use marinades. Marinate vegetables for a flavor pick-me-up! Today’s marinade recipe utilizes vinegar for acid (as well as a delicious tangy flavor), margarine for fat, and a combination of spices for flavor (hot sauce for a kick of spiciness, Worcestershire for salt, and black pepper and garlic salt for spice-based flavor). Enjoy the tangy and spicy flavors of this marinade (or have fun making your own)!

Hot & Tangy Chicken Marinade

Ingredients

⅔ cup water

⅔ cup white wine vinegar

1 tbsp. black pepper

2 tbsp. garlic salt

2 tbsp. Worcestershire sauce

1 tbsp. hot sauce

3 tbsp. margarine or butter, melted

4 (10 ounce) bone-in chicken breast halves

Tools Needed

Dry and liquid measuring utensils, spoon, large zip-top plastic bag or plastic sealable container.

Instructions

Combine water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and butter in a zip-top plastic bag or plastic sealable container. Shake to mix well.

Add chicken, seal well, and place on the bottom-most compartment of the refrigerator for 4 hours.

Take out and set aside. Discard liquid. Grill, bake or saute until the middle is no longer pink and serve!

*With credit to Marinade information credit to the articles “How to Marinate Meat, Chicken, Seafood and Vegetables” by Carl Hanson and the allrecipes editors on allrecipes.com and “The Science of Marinades” by Catherine Hu on discovermagazine.com; recipe credit to Wendy Shirley’s Vinegar Grilled Chicken recipe on allrecipes.com.