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Culinary Arts Creations

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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.

Veteran Spotlight

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PFC John Little, Emmitsburg

KIA in the Liberation of Bizory

by Richard D. L. Fulton

John William Little was born on December 19, 1910, to parents John William and Minie Little, and resided on Frederick Street, Emmitsburg, Maryland, and had two sisters, Valerie and Anna, and three brothers, Robert, Roy, and James.

James was included as one of the brothers by a write-up that appeared in The (Frederick) News on March 12, 1945. However, James is not mentioned in the 1930 census. The census lists the Little’s three brothers as Robert, Roy, and Charles.

According to his draft card and enlistment records that Little had filled out when he was 90, he indicated that he was employed at St. Joseph’s College as a fireman before entering service, and that, regarding his education, he had attended “grammar school.”

Little was enlisted at Fort George G. Meade on April 3, 1942, and given the rank of private. He was subsequently stationed at Camp Cook, California, and Camp Chaffee, Oklahoma, before going overseas (at age 34) and was a member of a tank crew in the 68th Tank Battalion, 6th Armor Division, in General George S. Patton, Jr.’s Third Army.

Little was given leave in December 1943, to return home, following the death of his father, to attend the funeral.

The 6th Armor Division entered the war via Utah Beach, Normandy, July 19, 1944, ultimately fighting its way through Northern France, Central Europe, and finally, the Ardennes.

He was injured in November 1944, when the tank in which he was traveling was knocked out by enemy fire, resulting in his being wounded in the face and left leg. The Gettysburg Times Reported on January 30, 1945, that “He was able to able to return to action shortly thereafter… after the medic treated him.”

Little wrote his last letter home on December 27, 1944, stating that “he was well, and expecting to be to be sent to some other country, which he could not identify, within a short time,” according to The Gettysburg Times.

That “some other country” would be Belgium, and Little would soon find himself and 6th Armor Division the rolling towards Bastogne, a Belgian city that the German troops were in the process of laying siege to, as part of an over effort ordered by Adolf Hitler to attack allied forces that were slowly griding their way towards Germany – an overall engagement that came to be known as the Battle of the Bulge.

The Battle of the Bugle would become Hitler’s last stand before his 12-year-long “1,000 Year Reich” began to implode from the allies tearing into it from all directions.

The German siege of Bastogne was ultimately broken by the U.S. forces, including the 6th Armor Division, during seven days of battle, from December 20 to December 27, 1944. In January, 1945, the U.S. forces were ordered to begin driving off the German troops that remained in the area.

As a part of that effort, the 6th Armor Division was ordered forward to take the village of Bizory (sometime misspelled as Bixory on some web sites) away from its German occupiers. Bizory lies about 2.6 miles northeast of Bastogne.

The village was soon liberated, and the 6th Armor Division was solely credited with accomplishing the objective. Unfortunately, Little, who would make his final stand in the fight to liberate Bizory, was initially declared missing in action on January 8, 1945. He was 34 at that time. Little was shortly thereafter reclassified as killed in action. But it would appear that Little’s body was never recovered. His name is listed on the “Tablets of the Missing” in the Ardennes American Military Cemetery, Neuville-en-Condroz, Arrondissement de Liège, Liège, Belgium.

Little was awarded the Purple Heart W/Cluster and was also posthumously promoted to private first class.

Photo Courtesy of U.S. Army public domain

PFC John William Little, Photo Courtesy of findagrave.com

Ask Dr. Lo: Benefits of Aromatherapy & Essential Oils

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

Aromatherapy is the use of essential oils from plants (flowers, herbs, or trees) as therapy to improve physical, mental, and spiritual well-being.

Aromatherapy may be used with other complementary treatments, such as massage or acupuncture, as well as with standard medical treatments to manage symptoms caused by cancer, stress, insomnia, and other health issues.

Essential oils are most often used with a diffuser or by diluting them with carrier oil and applying them to your skin.

Aromatherapy research with cancer patients has studied the effect of essential oils on anxiety, nausea, vomiting, and other health-related conditions.

Safety testing on essential oils has found very few side effects.  

Aromatherapy products do not need approval by the U.S. Food and Drug Administration.

What is Aromatherapy?

Aromatherapy is the use of essential oils from plants to improve the mind, body, and spirit.

Patients with cancer, as well as other health conditions, use it to improve their quality of life to reduce stress, anxiety, pain, nausea, and vomiting caused by the health issue or the treatments.

What Are Essential Oils?

Essential oils are the fragrant (aromatic) part found in many plants, such as the leaves, bark, or peel. The fragrance is released if the plant is crushed or a special steam process is used.

There are many essential oils used in aromatherapy, including, but not limited to, Roman chamomile, geranium, lavender, tea tree, lemon, ginger, cedar wood, and bergamot.

Each plant’s essential oil has a different chemical make-up. This effects how it smells, is absorbed, and how the body uses it.

Essential oils are very concentrated. For example, it takes about 220 pounds of lavender flowers to make about 1 pound of essential oil.

 How Do You Use Aromatherapy?

Aromatherapy is used in several ways.

In indirect inhalation, the patient breathes in an essential oil by using a room diffuser, which spreads the essential oil through the air, or by placing drops on a tissue or piece of cotton nearby.

During direct inhalation, the patient breathes in an essential oil by using an individual inhaler made by floating essential oil drops on top of hot water.

If you use massage as a method for aromatherapy, then one or more essential oils is diluted into carrier oil and massaged on to the skin.

You can also mix essential oils with bath salts during a bath or mix them with lotions/carrier oils and apply them to bandages.

The types of essential oils and the ways they are combined vary depending on the condition.

Studies Using Aromatherapy

Clinical trials of aromatherapy have studied its effect in treatment of anxiety, nausea, vomiting, and other health-related conditions in cancer patients.

A trial of 103 cancer patients studied the effects of massage compared to massage with Roman chamomile essential oil. Two weeks later, a decrease in anxiety and improved symptoms were noted in the group that had a massage with essential oils. The group that had massage only did not have the same benefit.

Another study of 58 patients with various cancers who completed six aromatherapy sessions showed a decrease in anxiety and depression compared with before the sessions began.

Newly diagnosed patients with acute myeloid leukemia, who were hospitalized to receive intensive chemotherapy, inhaled an essential oil through a diffuser overnight for three weeks. Patients were given the choice of lavender, peppermint, or chamomile. Improvement was reported in sleep, tiredness, drowsiness, lack of appetite, depression, anxiety, and well-being.

A study conducted with patients using radioactive iodine, which may cause damage to salivary glands, found increased saliva production during treatment, which may decrease damage to salivary glands. In a randomized controlled trial, patients who inhaled a mixture of lemon and ginger essential oils had increased saliva production compared with the placebo group.

In a study of adult patients, at the time of stem cell infusion, tasting or sniffing sliced oranges was more effective at reducing nausea, retching, and coughing than inhaling an orange essential oil.

Women having breast biopsies were randomly assigned to receive lavender-sandalwood or orange-peppermint essential oil drops placed on a felt tab and attached to their hospital gown or to have no scent on the felt tab. Women who received the lavender-sandalwood aromatherapy tab had less anxiety than women who received the orange-peppermint aromatherapy tab or the no-scent tab.

In a study of inhaled lavender essential oil, eucalyptus essential oil, or no essential oil, in cancer patients having needles inserted into a central venous port catheter, found patients who inhaled lavender essential oil reported less pain.

Side Effects or Risks to Aromatherapy

Safety testing on essential oils shows very few side effects or risks when they are used as directed. Most essential oils have been approved as ingredients in food and fragrances and are labeled as GRAS (generally recognized as safe) by the U.S. Food and Drug Administration (FDA).

Swallowing essential oils is not recommended.

Allergic reactions and skin irritation may occur when essential oils are in contact with the skin for long periods of time. Sun sensitivity may occur when citrus or other essential oils are applied to the skin before going out in the sun.

State law does not regulate aromatherapy, and there is no licensing required for practicing aromatherapy in the United States. Practitioners often combine aromatherapy training with another field in which they are licensed; for example, massage therapy, nursing, acupuncture, or naturopathy.

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 in Frederick. Check out the website at www.doctorlo.com.

ONCE UPON A TIME

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by James Rada, Jr.

July 1923, 100 Years Ago

Wreck Near Thurmont

All traffic on the Western Maryland Railroad between Hagerstown and Baltimore was at a standstill Monday afternoon, when 14 loaded freight cars were derailed and half a mile of track torn up a short distance from Thurmont. The cause of the wreck was due to a wheel on one of the freight cars breaking.

A wrecking crew from Hagerstown was immediately dispatched. The damage was not repaired until late Tuesday. The wreck is said to be one of the worst in the history of the railroad and the damage caused will amount to thousands of dollars. The regular evening passenger train due in Hagerstown from Baltimore was held up for more than three hours. Passengers going from Hagerstown to Baltimore over this route were transferred from one train to another on the opposite side of the wreck and were taken to the destination in this manner until the wreckage was cleared.

                                – Catoctin Clarion, July 11, 1923

Thurmont Merchant Ill

Robert A. Tyson, Thurmont dry goods merchant, became suddenly ill this morning about 8 o’clock while was in the postoffice. Mr. Tyson had apparently been in good health up to the time of his illness. He became unconscious and was taken to his store. Dr. E. C. Kefauver was summoned. Later in the day Mr. Tyson seemed to recover to a great extent and was removed to his home. His illness is not considered serious.

                                – Catoctin Clarion, July 11, 1923

July 1948, 75 Years Ago

Desire Was Alimony; Divorce Is Refused

The law of Maryland looks with disfavor on divorces where judicial permission to live apart is requested. Associate Judge Patrick M. Schnauffer said in an opinion filed Tuesday in Equity Court accompanied by an order dismissing a bill of complaint for a partial divorce.

The court pointed out the Mrs. Anna N. Ridenour, formerly of Thurmont and now of Waynesboro, Pa., said in her testimony before a court examiner, that alimony was her principal desire. She had asked for a partial divorce from Monroe W. Ridenour, Thurmont.

                                – Frederick News, July 14, 1948

Peach Crop Harvest Is Begun Here

The harvest of a peach crop which ranges from poor to good, depending on the locality has begun in Frederick County and the canning of a good green bean crop is under way at Thurmont, reports today indicated.

Peaches in this immediate locality still look very good, it is understood, while in the Thurmont section the crop is reported near failure from rot. In the vicinity of Mt. Airy, probably the largest peach section in this area, the crop is reported “just fair” and undergoing constant attack from Japanese beetles.

                                – Frederick News, July 29, 1948

July 1973, 50 Years Ago

Calif. Players Here Monday

Emmitsburg will play host next Monday night for a group of 12 and 13 year old all-star baseball players from Arcadia,California. They will compete against an Emmitsburg 12-13 year old all-star team in a game at Community Field beginning at 6:30 p.m.

The visitors belong to the Boy’s Christian League which makes tours around the country. Homes in the Emmitsburg area are needed in which to house the visiting boys from after the game Monday night until their departure Tuesday morning. Any family willing to provide an overnight home for one or any number of these visiting boys is asked to contact Gene Myers immediately so that arrangements can be made.

                                – Emmitsburg Chronicle, July 12, 1973

Seton Center Has 6-Month Reprieve

Seton Center in Emmitsburg,recently threatened with loss of funding and possible closing, has a reprieve of at least six months. Until January 1, 1974, there will be no change in the HEW regulations which provide purchase of-care funds for about 40 children enrolled at the Center. The stay in implementation of the new guidelines, which were proposed last February, apparently resulted from a nationwide wave of indignation. Locally, friends of Seton Center bombarded officials with phone calls and letters to express their disapproval. It was charged that the proposed tightening of eligibility requirments for day care would actually increase the number of families on welfare. Many mothers would have to give up the job that kept the family financially afloat and stay home to care for the children.

                                – Emmitsburg Chronicle, July 28, 1973

July 1998, 25 Years Ago

Teen Skaters Ask for Help from Town

This spring three local teenagers signed up to speak at our Emmitsburg Town Meeting. Avid rollerbladers and skateboarders, Kenny Gentile, Chris Rose and Ben Rose, spoke at the meeting expressing their frustration about how hard it was to rollerblade and/or skateboard in Emmitsburg.

Chris Rose, age 16, said they were chased away and hassled by store owners and residents. Some people even called the police. “We just wanted a place where we could go to skate,” says Chris Rose.

Business owners complained that the skaters were a nuisance and a safety hazard to customers. Residents expressed concern for the safety of the skaters fearing the boys would get hit by a car or hurt themselves skating.

                                – The Emmitsburg Regional Dispatch, July 1998

Town Seeks New Manager

Former town manager Yvette Kreitz resigned and has accepted the position of Borough Manager of Littlestown, Pa. According to Krietz learning a new system will be challenging, “but, I was ready professionally to make a change.”

        Mrs. Krietz started out as a P&Z administrator, was promoted to coordinator of public works and eventually was named town manager.    

                                    – The Emmitsburg Regional Dispatch, July 1998

Happily Ever After Yes, I Am A Local

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by Valerie Nusbaum

Randy and I moved to Thurmont almost 30 years ago. We were welcomed warmly around town and generally accepted as part of the community. However, when new people move to any small town there’s always some hesitancy by the locals to grant the newcomers local status.  We answered all the questions about where we came from and who our “people” were, but we knew we’d have many more years ahead of us lodged in the “move-in” category.  We took part in town celebrations and activities, joined a few groups, supported local businesses (and started one of our own), and we still got the occasional suspicious look from someone whose lineage traced back more than 200 years with roots grounded in Thurmont soil.

Back in the day, Randy would go out to run errands around town and he’d come home laughing and overjoyed when someone—anyone—had recognized him. Randy came home one day and proudly proclaimed that he surely must be a local because the kid at the pizza place had given him a nickname and had yelled it at him out on the street. I’m not sure that being referred to as “Pepsi Man” makes one a local, but it made my hubby happy. Over the years, Randy has been called a few other names, but I won’t print those here.

We’ve lived in the same house for the last 29-plus years, and we’ve seen neighbors and old-timers come and go. We’re pretty much the old-timers now, and we consider ourselves locals, but we still get asked how long we’ve lived here. Occasionally, it turns into a competition that we usually lose, with the other party doing a head shake and an eye roll at our newness to the area.

So, imagine my surprise when Randy did some research into my family tree. He’d spent several years researching his own family history through Ancestry.com, complete with DNA testing. I’d held off on that for myself because the idea of drooling into a test tube just didn’t appeal to me, but that’s neither here nor there for the purposes of this column.

Randy showed me documentation that my great-great-great-great-great-great-grandfather Matthaeus Ambrose emigrated from Germany sometime between 1696 when he was born and 1736. Old Matthaeus settled in—wait for it—Thurmont, Maryland! Oh, yes he did. Thurmont was actually Mechanicstown in those days, as we all know, but it’s still right here.  Matthaeus married a local woman named Maria Catherine Spohn, and the couple had a son in 1736. Their son, William Henry Ambrose, grew up to become The Reverend Ambrose. So, my roots to this community not only go way back, but I’m also from good stock. Matthaeus and the family owned a flour mill on Owens Creek, and after his and Maria’s deaths in 1784 and 1780, respectively, some of the Ambroses migrated to Berkeley County, West Virginia.

Several generations later, my great-grandfather, George Wilson Ambrose, was born in West Virginia in 1868, and he moved to Brunswick, Maryland, to find work on the railroad. George and his wife, Eliza Catherine Hoaf, had twelve children, one of which was my dear grandfather, Ralphie.

Ralph and Ethel Virginia Whittington married and had four children, including my mother, Wanda, who lived almost all of her 90 years in Brunswick. Wanda married John Clifford Zombro from Bolivar, West Virginia, and I came along six years later.

Randy, who is from Walkersville (and Mount Pleasant), and I looked all over Frederick County for a place to call home. Things were quite different in Thurmont back in those days, but we liked the area and the people seemed nice. Heck, any small town with two big buffets couldn’t be bad, right? We chose a corner lot in what was to be a new, small development, and we built a modest house, adding  more space when we outgrew what we started with. We’ve seen a lot of businesses and people come and go, and we’ve done our best to adapt. We’re still here and, like it or not, we plan to stay a while longer.

Speaking of Randy, I owe him a big “thank you” for doing this research for me. He worked hard on it and all I did was bake some brownies…and go with him to pick strawberries…and buy him dinner at Los Amigos. I also went out and cleaned the upholstery in his truck from when he got hot fudge all over the seats. Marriage is a give-and-take, no matter where we live.

It’s funny. I grew up in Brunswick and I had a wonderful childhood with my parents and brother, grandparents, and loads of cousins and aunts and uncles. I love my hometown and have the greatest respect for the people in it. The folks in Brunswick always did and still do treat me like a local and one of the old guard. But when I moved to Thurmont, I felt at home and now I know why. I can feel you shaking your head and rolling your eyes, and that’s just fine with me, but don’t tell me I’m not a local anymore.

Looking Back

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Emmitsburg supports troops in the War to End All Wars

by James Rada, Jr.

The United States became involved in World War I when Congress declared war on Germany in April 1917. At that point, the war had already been fought in Europe and Africa for nearly three years.

The Weekly Chronicle ran editorials supporting the U.S.’s involvement and also began running articles that summarized the war events of the week.

The June 8, 1917, Chronicle ran a front-page display of the first area residents to join the military to fight in the war. Francis Elder, Joseph Felix, Joseph Adelsberger, Benjamin Topper, George Wagerman, Louis Stoner, Clarence Myers, Charles Sharrer, Carroll McCleaf, and Earl Weikert enlisted in Company A, First Regiment of the Maryland National Guard. Frank Bouey, Quinn Topper, and William Bowling enlisted in the Army, and Simon Klosky enlisted in the Aviation Corp.

Men began joining and being drafted into the military. The first batch of soldiers to ship out from the Emmitsburg area were Clarence Frailey, Daniel Brown, Clarence Baumgardner, Maurice Moser, Robert Hahn, John McMorris, Joseph Kreitz, Thomas Frailey, George Smith, Joseph Turner, Elmer Bailey, Clay Shuff, Edward Worthington, Morris Whetzel, and Charles Ohler. They were part of a group of 179 men who left Frederick County on September 16, 1917, as part of “Uncle Sam’s big new national army, to fight the Germans and Kaiserism and Hohenzollern intrigue,” according to the Chronicle.

To get the Emmitsburg men to the departure point, the Frederick County Exemption Board arranged for rail cars of the Hagerstown and Frederick Railway to convey all of the men from Frederick City to Thurmont to meet the Western Maryland Railroad train to Baltimore and eventually to Fort Meade.

“There was no fuss and feathers, there were no public ‘sad farewells’—at least on the part of Emmitsburgians—when these boys started on the first lap of their journey. They received their orders and, like the soldiers they are, obeyed them without a murmur, without a word of criticism. We feel assured that all of Frederick County’s assignment will be up to the standard; we know that the squad from here will give a good account of itself; for the personnel of that squad ranks A1. Each man in it has a clear conception of the responsibility that rests upon him, each man is much in earnest—determined to do his full share. These selectmen—that’s the name, and an honorable one—and also those from Emmitsburg who heretofore volunteered their services to their government, will not be forgotten by those who they have left behind,” the Chronicle reported.

On the home front, towns around the country help Liberty Loan drives to encourage people to buy war bonds to ensure the government had enough money to fight the war. During the third Liberty Loan drive, the Federal Reserve in Richmond asked Emmitsburg to raise $43,100. By the time the quota was received at the Emmitsburg Savings Bank, $47,000 had already been pledged.

Here’s how The Weekly Chronicle described a Liberty Loan rally in Emmitsburg on June 13, 1917, to encourage the purchase of war bonds to support the war effort.

“The big and very successful patriotic meeting held in the Square Wednesday night leaves no doubt as to the interest of the people of Emmitsburg in the effort of the Government ‘to make good’ the sale of Liberty Loan Bonds. More than five hundred people listened intently to the practical presentation of the bond question by C. T. Williams and George P. Bagby, Esq., of Baltimore, and the earnest forceful and patriotic appeal of Rev. J. O. Hayden, pastor of St. Joseph’s Church. It was an enthusiastic crowd that listened to the speakers, each of whom was time and again interrupted by rounds of applause.

“Through the courtesy of Mr. J. B. Elder the commodious porch of the Hotel Spangler was placed at the disposal of the Committee and before the introduction of the speakers by Mr. J. Stewart Annan, Burgess of Emmitsburg and between and after each speech the Emmit Cornet Band played enlivening patriotic airs. The porch of the hotel was appropriately decorated and on either side of the speakers a soldier in khaki held aloft the Stars and Stripes and the flag of Maryland. These ‘Boys’ representing the recruits from the district, the little band of true soldiers of which Emmitsburg is justly proud, were Louis Stoner and Frank Elder.

“The visiting speakers expressed themselves as being more than delighted by and impressed with the patriotic spirit shown here. They paid a high tribute to Frederick County’s response to the call and left with the assurance, gained by their own observation that Emmitsburg as it always does will more than do its ‘bit.’”

Besides supporting their soldiers by buying war bonds, the people of Emmitsburg remembered their husbands, sons, fathers, and brothers who were fighting for America. The Doughboy statue that stands at the intersection of Frailey Road and Route 140 lists 135 Emmitsburgians who served in the war, of whom nine died.

The Crazy Plant Lady

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DIY Natural Dyeing

by Ana Morlier

Happy summer, readers! Have you broken out the popsicles, yet? Or are you preoccupied with downcast, wilting plants that are (too) slowly adjusting to the summer heat? They’ll be fine…is what I tell myself. Really, all that matters is if the plant stays mostly green, right? Anyway, enough of my own gardener insecurities. It’s time for a fun experiment. The fourth of July and its consequential parties are rapidly approaching an otherwise (hopefully) wide-open summer schedule. Unless you’re the parent of a new driver, in which anxiety and bonding time intermingle with the family car. Though, hopefully, you are (alternatively) testing ties of friendship and family in friendly games of Mario Kart, now that you have the time. But beyond new drivers and errands, it’s time to spice up your regular summer checklist activities. No more store-bought T-shirt dye kits that hurt the environment. It’s time for creativity! Make your patriotic (or just for fun) dyed items all the better with your own natural, homemade dyes!

Materials for Mother-Nature-Grown Dyes

Red: Madder (Rubia Tinctorum) — This is undoubtedly a rather angry plant with thorny leaves, weed-like growth, and frustratingly extensive root systems. However, it has been used for centuries throughout the world for its alarming red color. Madder roots are used for dye, so buckle down and pull out one of its snake-like roots, wash it off any dirt, cut it into smaller pieces, and leave it in cool water before chopping for dye.

Pink: Goat willow (Salix Caprea) — A plant with mild softness perfect for those of us who long to stroke the uniquely soft fur of goats but have no space or are allergic. Despite its flowers possessing delicate white and yellow wisps, a pink dye can be created with the addition of bark.

Orange: Dyer’s Tickseed (Coreopsis Tinctoria) — And you thought I was making up the last one! I mean, Tickseed? With such beautiful blooms sporting purple, brown, and yellow all in one flower,  it’s hard to understand the correlation between ticks and these flowers. Anyway, despite all of the previous colors I listed, this plant produces a rather vibrant orange dye. Even better, it’s native to North America, flowers for a long period of time, and is an amazing pollinator. The plant’s flowers are used specifically to make dye.

Yellow: Marigolds — In every article (it seems), I emphasize what an amazing plant this is for pests and pollination, so nothing more can be said. It’s also non-toxic, so still wear gloves but don’t fret if your skin comes in contact. The plant’s flowers are used specifically to make dye. Dyer’s Chamomile (Anthemis Tinctoria) — No, I did not add the “Dyer” part to make extra sure you’d believe chamomile can be used for dye. If you thought that was bad, there is a variety of marigolds called “sauce hollandaise” which is less vibrant, akin to hollandaise’s butter-colored sauce that… I’m not a huge fan of. The plant’s flowers are used specifically to make dye. Onions — (for rust coloration). Black Tea — (Rust/Beige/Charcoal).

Blue: Woad (Isatis Tinctoria) — Upon initial Google search, one might think this plant would be best at producing yellow dye due to the coloration of its blooms. But just like Indigofera, Woad’s leaves house a vibrant blue color. This plant requires a large radius to grow and is a European plant, so try to contain it in one area to prevent its invasion in your garden. Use only leaves for dye. Cornflower (Centaurea Cyanus) — For once, this produces a dye matching the color of its flowers: a blue-violet dye. Use flowers for dye, but save a couple for our avian friends, who love a tasty snack of seeds.

Now for making the dye! There are several different ways to go about this, so experiment with plants and material varieties to find vibrant colors. Always use gloves when working with plant materials and doing these processes. Dyes can be used for fabrics (such as shirts, tote bags, etc.), yarn, and fibrous materials. Even after dyeing, colors from natural dyes can fade quickly due to sun or wear and tear. However, it’s difficult to tell how materials will react to each plant dye, so you may have to experiment a bit to find the best dye and material combination. Finally, all dye methods should result in total color coverage.

Heat bath: Swish plant materials in a pot of water for two to four minutes. Then take out plant material and place in a boiling pot of water. Use about 1-2 cups of water, depending on how much dye you want (for example, 2 cups of water for a larger handful of plant material). Leftover plant fiber can be taken out, dried, and ground into powder. Clothing pieces can be placed in the leftover hot water, filled with dye until the color sets. Please use caution with the hot water! Alternatively, you can let water containing the pigment cool, then dye your items.

Steaming: First, soak the plant materials. After soaking, chop and place on the item you wish to dye. Be intentional; plant placement will determine the color and pattern that will result. Roll up clothing pieces to set plant materials in place, wrap them in plastic wrap, and put them in a steamer or over steaming water. Steam for 10-20 minutes and let cool before unwrapping.

Solar dyeing: Place clothing, fabrics, and even yarn in a jar of hot water with the plant you want the dye from. Add enough hot water to cover the fabric and plant material entirely in the jar. Put a lid on and set in the sun. Timing (of how long to “steep” the dye and material in the sun) will depend on your own judgment. Try for an initial hour, then check the jar. If it appears that the fabric has absorbed color or the pigment has diffused, your material dyed should be ready!

And there you have it! For simplicity’s sake and consistent dye shade, I recommend the last dyeing option. There are certainly better explanations and visual guides given by the website and YouTube channel, Textile Indie. Check it out! Finally, have patience, as it takes trial and error to discover the complexities of the dyes and the best dying process for you, but also have fun! After all, you can say that you’re a potion master as you create amazing and unique items.

You got this, readers!

Pictured are completed solar dyeing jars.

Credit to: Natasha Goodfellow and Lottie Delamain of Gardening Etc, and the Textile Indie.

Image Credit to Natalie Stopka on Pinterest

Taste of the Past

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by Maxine Troxell

A corn dog consists of processed meat on a stick that is dipped in corn meal batter and deep-fried. It is a wildly popular snack (and hot dog variation) throughout the United States of America. Corn dogs are typically found at county fairs, carnivals, sports arenas, food courts in malls, and roadside eateries. Below is my aunt Erma’s Corn Dog recipe from the Taste of Heaven cookbook. This cookbook was published in 2012 for the Monocacy Church of the Brethren.

Corn Dogs

Ingredients

½ cup cornmeal 

2 teaspoons paprika      

½ teaspoon garlic salt   

½ cup milk                     

2 tablespoons salad oil

all-purpose flour (for coating)

wooden skewers

½ cup flour        

1 teaspoon salt  

¼ teaspoon pepper        

1 egg, beaten                 

8 hot dogs

salad oil (for frying)      

Directions

Combine cornmeal, flour, paprika, salts, and pepper.

Mix lightly, add milk, eggs, and 2 tablespoons oil. Beat with fork until smooth.

Pour batter into a tall glass. Insert skewer into bottom of each hot dog.

Roll each hot dog in flour, and then dip hot dog into the batter.

Heat salad oil in pan 1-inch deep.

Drop in hot dogs and fry for 2 to 3 minutes at 375 degrees.

Drain and serve with ketchup or mustard.

The Supermarket Gourmet

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by Buck Reed

A Brief Conversation About Beer

For the record, I am doing almost no fact checking on this article. These are all thoughts and ideas from the Wise Beer Council of…..well, of just about anywhere they meet. Currently, they can be found at The Flying Barrel and the establishment next door, Monocacy Brewing Company on Market Street. I meet them on Thursdays and some Sundays when they go by the name of Wise Beer Council and some guy named Buck.

The members are Shawn, Harlan, and Dan Dan the Beer Making Man. All of them help out James at the Flying Barrel, where they guide the weak and weary through the process of making beer, wine, and, sometimes, mead from creation to drinking. Here are some of the thoughts we share with each other about beer.

I posed the question “why is beer food?” The thoughts were given by the group as follows. Shawn mentioned the idea that beer got us out of the Dark Ages. In fact, Saint Arnold, the patron Saint of Belgian Brewers, got us out of this plague-filled era by telling the people “Don’t drink the water, drink the beer!” (It’s actually better if you say it with a Schwarzenegger-esqe accent!) The monks actually brewed and drank a low alcohol beer that made those who drank it less susceptible to the plague.

Emily Lesho, the Tasting Room Manager from Monocacy Brewing Company, perhaps put it best. She said “Beer has food value, but there is no beer value in food!” Shawn, Harlan, and Dan all agree that there is nutritional value in beer and even explained that two beers will sustain for a days work. I might remind you that dock workers once had access to a keg of Porter.

My next thought is the religious and societal aspects of beer. All the ancient societies of the world made an alcoholic beverage of sorts. But, the funny part is that not one of these people attribute the creation of beer to one person, but considered it a gift from God, himself. And, given the time and the fragility of life and survival itself, they appreciated that all things were considered sacred. They had very specific rules on drinking alcoholic beverages. These rules were set up specifically to keep anyone from becoming a drunkard, which would upset the balance of the tribe itself. So, very specific ideas of when alcohol could be consumed were set in place and enforced.

As we grew into a civilization with cities and mass groups of people, beer led the way. The production of alcohol meant we needed to adopt sanitary practices, and, in turn, low alcohol beers gave us a water source that was healthy and pure. You don’t build pyramids on putrid water.

As society grew, so did our brewing habits, becoming more refined. What was once a household chore turned into a vital industry. Laws were made in Germany that governed how beer was made and what ingredients could be used to make it. And a guild of brewers was formed in Belgian, where only the animals drink water, that determined the process and ingredients that could be used to make beer. To join this guild, they made sure your family was in good standing, and if you went against the guild’s practices, you might well be burned at the stake.

If you find yourself needing a beer on a Thursday evening or Sunday afternoon, meander over to Monocacy Brewery or the Flying Barrel. See if you can sit at the Wise Beer Council Table and enjoy the conversation that is most certainly going to take place. We tend to laugh and enjoy the simple things in life. And, if Harlan, who never said a nice thing about me, is going to get a beer, ask him to bring you back what he is having!

Photo by Buck Reed

The Wise Beer Council: Shawn Brownson, Dan Furlong, and Harlan Howard at Monocacy Brewing.

Culinary Arts Creations

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by Ava Morlier, Culinary Arts Writer

Happy July! Need a cold, sweet drink to fight the heat? Try today’s recipe: the Key Lime Soda!

A drink enjoyed by the Vietnamese, this beverage captures all the delicious flavors of a key lime pie, all in one sip. Condensed milk and pasteurized egg yolk (used to thicken the beverage) give the drink a thick and creamy base, while cold club soda gives a bubbly airness to the drink. Finally, the drink is finished off with the sweet and tangy flavor of the namesake, lime. Though much different than your basic lemonade, this drink will satisfy your taste buds with every sip, thanks to the myriad of different flavors.

Enjoy this cold drink alone, with friends, or for those under 21 (it’s alcohol-free!) and beat the sweltering summer heat deliciously!

Key Lime Soda

Ingredients

1 pasteurized egg yolk

⅓ c. sweetened condensed milk

½ tsp. salt

1 c. cold club soda (or enough to fill the glass)

2 tbsp. lime juice

½ c. ice (or enough to fill the glass to the rim)

1 lime, thinly sliced

Tools Needed

Dry and liquid measuring utensils, tall glass, and whisk

Instructions

In the glass, combine the egg yolk, condensed milk, and salt. Whisk until smooth.

Once smooth, pour the club soda into the glass until the liquid reaches half an inch from the rim, stirring vigorously as the soda is poured. Once poured, stir liquid until both components are well combined.

Add the lime juice and mix well; add ice until the liquid reaches the rim of the cup.

Garnish with a slice of lime and serve immediately.

*Note: if the drink sits out for a long time, it may have a curdled appearance. This is normal and the drink is still safe to consume.

*With credit to Incredible Egg and the American Egg Board’s Egg Foundations course on Rouxbe.com

How To Grow Things You Love To Eat — And the Critters Love To Eat, Too

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Mary Jo Gaush

I have been transplanting a few things in my yard since the weather has been so nice, and I got inspired to write a little about my thoughts on growing things.

If you’ve read my previous two articles, you know that I love to cook. Well, I also love to grow things to eat, and grow things to just admire for their beauty. I’m always learning, and the critters teach me a lot, namely a resident woodchuck, chipmunk, fox, deer, and rabbits.

People ask me if I have any animals, and I say, “I have plenty, I don’t need anymore.” They have all taught me that they like to eat what I like to eat. They have even taught me how to make better barriers to the food that I am trying to grow.

One year, not too long ago, I grew a lovely crop of peas in pots on my deck (I gave up growing things in a fenced-in area in my yard; the critters just climb over it. I’ll tell you about that later). The peas were lovely and just right for picking. I watched as the woodchuck, about the size of a football, agilely climbed over the quarter-inch mesh hardware cloth barrier that I had wrapped around the 5-gallon pot the peas were growing in. Even though the enclosure was 5-feet tall, the woodchuck, without any hesitation, leapt off the top edge of the hardware cloth like a sky diver into the mass of luscious peas. I was so enthralled with Mr. (or Mrs.) Chuck’s skill that it took me a few moments to react. I stepped out (I was watching from the family room door) and clapped my hands and told it to go away. That episode taught me that I needed to put a lid on top of the hardware cloth enclosure, which I did that same day.

Inside the mesh enclosure, I had put a tomato cage (something for the peas to climb). This tomato cage allowed me to wrap a square piece of quarter-inch hardware cloth around the top wrung, which fit perfectly inside the circular wrap and prevented any creature hellbent on destruction from entering. Thank you, Mr. (or Mrs.) Chuck. You taught me well!

As an epilogue, Mother Chuck and two babies trundled up my deck stairs not long afterward (the mother must have gotten wind of the sky diving episode) and proceeded to investigate. Luckily, I was close by and shouted very loudly to “get out of here!” They very calmly turned around and went back down the stairs, never to return (that I know of). I wish that I had taken a picture on my iPhone, but I felt that it was more important to let them know immediately that they were off limits.

You may ask why haven’t I gotten rid of these football-sized creatures. Well, at one point, very early on, I tried having someone more knowledgeable than me trap them, which was expensive and didn’t work. I found out the hard way that woodchucks keep away the skunks. On one hand, I thought, do I want to deal with skunks or do I want to live peaceably with the woodchucks. You guessed correctly on the outcome of that self discussion, “No to the skunks.”

A new crop of woodchucks investigate my deck every once in awhile, but they don’t find it very profitable.

Cages on my deck that protect what I’m growing

Veteran Spotlight

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Private Joseph A. Williams

Adams’ Only Black WWI Fatality

by Richard D. L. Fulton

Joseph Albert Williams was born on November 23, 1892, in Frederick County, Maryland.

In Valerie J. Young’s The World War One Gold Star Soldiers from Adams County (Adams County Historical Society, Adams County History, Volume 24 2018), Young stated that Williams was born in Emmitsburg, one of nine children of William Alfred and Emma Clara Cook Williams.

According to Williams’ draft registration card, which he had filled out on June 5, 1917, Williams listed his address as being Gettysburg, and his profession was given as “caretaker of horses.” His employer was stated as being J. Lawrence Butt, and Williams’ location of employment was stated as being in Cumberland Township. He listed his relationship status as being single.

Butt was apparently a prominent Gettysburg attorney who owned farmlands in the area, which were farmed by tenant farmers. Williams’ father also worked for Butt.

Williams’ mother died in 1904, so only his father lived long enough to see his son go off to war.

The Gettysburg Compiler reported in their November 3, 1917, issue, “On Monday, seven colored boys, drafted for the National Army, left for Camp Meade. Their many friends were at the station to see them off.” 

The newspaper noted that, “Each (of the draftees) had a box filled with a good lunch prepared by committees from Asbury and Zion churches.” The paper named Joseph A. Williams as having been among the seven.

The Gettysburg Times reported in their September 1, 1919, edition, that Williams, a soldier in the 368th Infantry, had been killed on September 28. However, Young, cited above, claims that Willians was only initially assigned to the 368th, and was actually with the 372nd Infantry, 93rd (colored) Division, at the time of his death. Young further noted that Williams had been killed by a German artillery round.

The Gettysburg Times reported that Williams was killed on September 29, 1918, in their article of December 29, 2021, titled, “Soldier Received Purple Heart 100 Years After His Death.”

September 28 marked the third day of the Meuse–Argonne offensive, a concerted effort launched by the allies to counterattack the German forces in the German effort to take Paris. The counter-offensive did succeed in driving back the Germans to the degree that it resulted in the November 11, 1918, armistice… at the cost of 360,000 casualties.

During the Meuse–Argonne offensive, the 372nd Infantry was credited with capturing nearly 600 German prisoners, and securing large quantities of engineering supplies and artillery ammunition, according to nationalguard.mil.

Of the seven Adams County blacks to serve in the war, Williams was the only fatality.

Williams was buried in the Meuse-Argonne American Cemetery near the French village of Romagne-sous-Montfaucon, where his remains are still interred. According to ww1cemeteries.com, the cemetery “contains the largest number of American military dead in Europe (14,246 individuals).”

The Gettysburg Times reported on December 29, 2021, in the article previously cited), that Jean Howard Green, great-niece of Private Joseph A. Williams, was presented with the Purple Heart, and a World War I Victory Medal and Victory Pin for his service, according to the Times. 

The newspaper noted that Representative John Joyce’s field representative, Ashleigh Presnar, presented the awards.

Had Williams survived the war, he would have been entitled to pin the French Croix de Guerre with Palm unit citation to his uniform. Instead, he would have to wait 100 years to receive a Purple Heart and the victory medal and pin.

(Reporter’s Note: For additional information, refer to Valerie J. Young’s The World War One Gold Star Soldiers from Adams County (Adams County Historical Society, Adams County History, Volume 24 2018), and to The Gettysburg Times article of December 29, 2021, entitled, “Soldier Received Purple Heart 100 Years After His Death.”)

Pvt. Joseph A. Williams’ unit, the U.S. Army’s 93rd (colored) Division.

Source: nationalguard.mil (An official website of the United States government)

Ask Dr. Lo: Peptic Ulcers AKA Stomach or Duodenal Ulcers

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

 A peptic ulcer is a sore on the lining of your stomach or duodenum (the first part of the small intestine immediately beyond the stomach). Peptic ulcers are also called stomach ulcers, duodenal ulcers, or peptic ulcer disease.

Researchers estimate about 1-6 percent of people in the United States have peptic ulcers.

What Causes Ulcers?

People are more likely to develop peptic ulcers if they are infected with the bacteria Helicobacter pylori (H. pylori), which may spread from person to person through contact with an infected person’s vomit, stool, or saliva.

People who are taking nonsteroidal anti-inflammatory drugs (NSAIDs), such as aspirin, ibuprofen, and naproxen, are also more likely to develop ulcers.

NSAIDs relieve pain, but they also make the stomach lining more prone to damage and ulcers. You have a higher chance of developing a peptic ulcer due to the NSAIDs you take, and the chance goes higher if you take them over a prolonged amount of time, take high doses of them, if you take them along with other medicines that increase the risk for ulcers, and if you are already infected with H. pylori.

Those are the two most common causes of peptic ulcers. Other reasons can be if you are an older adult or someone who smokes. 

Other possible reasons are infections caused by certain viruses; fungi or bacteria other than H. pylori; medicines that increase the risk of developing ulcers, including corticosteroids; medicines used to treat low bone mass; and some antidepressants, especially when you take these medicines with NSAIDs, and if you have surgical or medical procedures that affect the stomach or duodenum.

What Are the Complications of Peptic Ulcers?

Peptic ulcers can lead to complications such as bleeding in your stomach or duodenum, a perforation, or hole, in the wall of your stomach or duodenum, which can lead to peritonitis (an infection of the lining of the abdominal cavity); the ulcer may also penetrate through the stomach or duodenum and into another nearby organ.

Symptoms

Peptic ulcers may cause symptoms of indigestion, pain or discomfort in the upper part of your abdomen (anywhere between your belly button and breastbone), feeling full too soon while eating a meal, feeling uncomfortably full after eating a meal, nausea, vomiting, bloating, and belching.

Abdominal pain is the most common symptom of a peptic ulcer. The pain may be dull or burning and may come and go over time. For some people, the pain may occur when the stomach is empty or at night, and it may go away for a short time after they eat. For other people, eating may make the pain worse. In addition, many people who have peptic ulcers do not develop any symptoms until an ulcer leads to complications.

Some known complications could be black or tarry stool, or red/maroon blood mixed with your stool; red blood in your vomit or vomit that looks like coffee grounds; sudden, sharp, or severe abdominal pain that doesn’t go away; feeling dizzy or fainting; a rapid pulse; or other symptoms of shock.

Natural strategies for support

While stomach and duodenal ulcers can be quite a challenge to live with, the good news is that, overtime, sometimes you can help them heal naturally. The following are some nutrients and compounds to use to support the healing process. While these are not FDA approved to prevent, mitigate, treat, or cure ulcers, some people have seen results by applying these strategies.

Liquid Nutrition & Fasting

Fasting and liquid nutrition can be critical in the healing process.

Eating solid foods cause wear and tear and may hinder ulcers from healing. Liquid nutrition in the form of smoothies, broth, juices, and so forth, can provide key nutrients to support healing without the irritation.

Using liquid nutrition in the form of smoothies, protein shakes, bone broth, and juices will gently stimulate the digestive process. 

Intermittent Fasting can be a great starting point for reducing stress on the gut. Intermittent fasting is going for longer periods of time without eating, which naturally confines eating to a smaller window of time. It allows your gut to heal while reducing inflammation.

Reduce Stress

When the body is under stress, digestion is not prioritized. This results in under-production of stomach acid and enzymes. Digestive juices provide a protective role in sterilizing the food we eat, which maintains the optional balance in the microbiome.

Eating while chronically stressed slows down bowel motility, causing food to remain in the small intestines and the colon longer than necessary. This promotes bacterial growth and inflammation. The overgrowth of bacteria then produces toxins that enter the bloodstream, which causes more inflammation throughout the body.

Treat H Pylori

H pylori is an opportunistic bacterium that will infect and spread rapidly in people with a compromised immune system. Although this bacterium is natural and beneficial in small amounts, it can be very dangerous when allowed to propagate without control.

The secretion of mucus protects the stomach lining from irritation by food and microorganisms. H. pylori reduces the stomach’s ability to produce mucus and irritates the stomach lining. Inflammation is created and irritation becomes so severe that pain receptors fire off. This is how stomach ulcers are formed.

Ginger

Ginger is frequently used to improve the digestive process. Nine different substances have been found within ginger that stimulates serotonin receptors in the gut, which provides enhanced benefits to the gastrointestinal system.  

The stimulation of these serotonin receptors enhances bowel motility and helps to reduce gut-related inflammation. Additionally, ginger has powerful anti-nausea benefits, which is very helpful for individuals with stomach ulcers, as nausea is a very common complaint.

Ginger has also been found to have a gastro-protective effect because it balances digestive juices, improves digestive function, and suppresses H. pylori.

Turmeric

Turmeric appears to have immense therapeutic ability, especially in preventing damage from H. pylori infections. It may also increase mucus secretion, protecting the stomach lining against irritants. As a supplement, curcumin is considered turmeric’s active compound, and it has been shown to help protect the stomach lining and aid in the healing of ulcers.

Vitamin C

Vitamin C plays a key role in healing and protection of the gastric mucosa from injury. The lower the levels of vitamin C in the blood, the more likely you are to be infected with H. pylori.

Vitamin C deficiency has been repeatedly linked with peptic ulcer disease and gastric cancer. Vitamin C plays a key role in protecting and healing the stomach and intestinal mucosa.

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: National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK); Draxe.com.

Incident at Toms Creek

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The Birth of the Interstate

Richard D. L. Fulton

Military convoys carrying troops and war supplies were not a rare sight in Frederick County and elsewhere during World War I but were certainly nothing like the vision that local residents would be witnessing in July of 1919.

The Catoctin Clarion announced on June 19, 1919, that the largest military convoy that had ever been assembled in the United States was about to be launched on a great experiment to determine how easily such a convoy could potentially travel from the East Coast to the West Coast, utilizing whatever route would be deemed the most expeditious.

“Plans were completed today (June 14) by the (Army) Motor Transport Corps for the first transcontinental trip of an army motor-truck train (convoy),” the newspaper reported, further noting “It will start from Washington (D.C.) July 7, and end at San Francisco from 47 to 60 days later.”

The Clarion reported that the convoy would consist of 35 assorted military trucks, two ambulances, six motorcycles, two tank-trucks, two kitchen trailers, two water-tank trucks, one engineer-shop truck, one office-work truck, one search-light truck, and five passenger cars. The Harrisburg Telegraph reported on July 2 that 209 officers and men would be aboard the convoy. The Philadelphia Inquirer reported on July 9 that the number of men in the convoy was more than 250.

One of the main challenges of the trip, the newspaper noted, was to “preserve intact, the entire convoy train throughout the movement from start-to-finish,” and would not be allowed to depend on any “outside assistance” for any help, other than for supplying fuel, oil, and water. The convoy would follow the Lincoln Highway as much as possible, except only for detours.

On the first leg of its journey to the Pacific, the convoy would depart from Washington, D.C., strike across Maryland to Frederick County, then north to Gettysburg, and from there, proceed westward. 

The convoy left Washington, D.C. on July 7, having made good time reaching Frederick where the troops encamped on the first night, and then swung north on July 8 towards Emmitsburg.

The first major problematic issue occurred when the convoy reached the covered bridge that carried South Seton Avenue over Toms Creek in Emmitsburg on the morning of July 8, an event that proved so challenging that the encounter literally, ultimately, inspired the creation of the Interstate Highway System.

It was quickly discovered that only a few of the military vehicles could even cross the bridge due to the vehicles’ heights or weights. To complicate matters further, only a few vehicles were found to be capable of fording the creek, and the majority scattered in all directions to try and find an alternate route to bypass the old South Seton bridge.

Finally reuniting north of Gettysburg, the convoy immediately encountered another covered bridge over Middle Creek, which presented the same issues regarding the ability of the convoy to cross it.  However, in this instance, the vehicles were able to ford the creek at this location.

The two bridge delays resulted in the convoy—that had reached the Emmitsburg bridge around 7:00 a.m.—not reaching Gettysburg until 1:00 p.m.

The Gettysburg Times reported in their July 9 issue, that a Lieutenant Shockey (identified only as being one of the officers within the convoy) stated, “These old wooden bridges are a thing of the past and it wouldn’t be a bad idea to run over them and break them down to show how poorly they are constructed.”

Among the officers present—who were not the least bit humored by these two experiences—was Lieutenant Colonel Dwight D. Eisenhower, who remembered the misadventure, credited his experience at the South Seton bridge as having ultimately inspired his effort to create an interstate highway system.

On June 29, 1956, President Dwight D. Eisenhower signed the Federal Aid Highway Act into law, thereby effectively creating the Interstate Highway System (also known as the National Highway System).

As to the fate of the old 1919 convoy… the convoy arrived in San Francisco at the end of their 62-day trek. Along the way, 21 members of the convoy lost their lives. Only eight vehicles were lost.

On June 28, 2006, the Maryland State High Administration unveiled a historic placard at the site of the infamous 1919 crossing at Toms Creek, in conjunction with the 50th Anniversary of the founding of the National/Interstate Highway System.

Preparations made by State Highway Administration for the 2006 50th Anniversary Commemoration of the Interstate Highway System. The event included a reconstruction of a covered bridge over Toms Creek.

Historic Marker located at the site of the former South Seton Covered Bridge.

Walking Your Talk

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Terry Pryor

Have you ever noticed how easy it is to advise others on what to do? I don’t know about you, but I excel at this. In my Live Like You Mean It Playshops™, I am expected to teach; however, the teacher in me often takes over in my day-to-day life and, sometimes, without being asked. Ooops.

Recently, I observed myself advising a friend on a subject that was challenging to me as well. When I realized that I could easily be advising myself, an epiphany occurred. I was “thunked” on the head with the awareness that I was not walking my talk.

Most of us have been guilty of the “all talk and no action” syndrome at one time or another. However, studies show that people pay more attention to what others do than what they say. This includes kids, big time!

As a child, one of my mother’s favorite admonitions was, “Don’t do as I do, do as I say.” The injustice of that infuriated me well into my early twenties. Then I realized that she wanted to instill in me a better framework for action and decision-making than she was able to carry out herself.

So, what holds us back from practicing what we preach or walking our talk? As I began to drill down into the real issue, I realized I was afraid. In reality, we are all afraid of something. The key is to recognize it and take action to overcome it.

My fear is the fear of being misjudged. But, as I explain to others, you can line up 20 people and get 20 different reactions to whatever it is you are asking. Relying on the approval of anyone other than yourself is a one-way ticket to feelings of rejection and judgment.

Making the decision to walk my talk was the first—and frankly—the most difficult step in overcoming my fear. Many of us do not pay attention to what we are thinking. Thoughts are habit forming and become habit-forming actions. Where your thoughts go, your experience follows. Your talk is where you walk.

Being mindful of what I am thinking, and consciously choosing whether to speak those thoughts, has caused me to never miss a good chance to shut up. The real power is in our actions, not our words.

Where are your thoughts taking you? Are you on a journey of joy, discovery, and self-love, or are you so intent on telling others what to do that you lose track of your own course. Make it a priority to decide to uncover your true beliefs and motives. It only takes a little courage to squeeze out the little fears one by one.

See you on the path!

Once Upon A Time

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by James Rada, Jr.

June 1923, 100 Years Ago

Fishing For Time

Richard and Isaac Garrish of Williamsport, Md., according to reports from that time, fished up 17 gold watches from the Potomac River last Thursday.

The brothers spend much time fishing and maintain a fishing camp below the bridge and it was while they were plying their art that they found the watches. …

… Messrs. Garrish believe that the watches were thrown into the water nearly a year ago. They now recall that one night last summer, while they were at their fishing camp, that an automobile stopped on the bridge and something was thrown overboard and they heard the splashes of objects hitting the water. They now feel that it was the watches which were cast away and that they have been in the water since that time, and that they were thrown away by robbers, who feared to longer keep them. The automobile passed over the bridge and into West Virginia

                                – Catoctin Clarion, June 28, 1923

Governor To Speak

The annual picnic at Rocky Ridge will be held in Mt. Tabor Park the second Saturday in August at which Hon. Albert C. Ritchie, Governor of Maryland, will be the guest of honor and deliver an address. He will also remain over for Sunday and speak at the great annual Sunday School mass meeting.

                                – Catoctin Clarion, June 28, 1923

June 1948, 75 Years Ago

Refuse From Storm Being Removed

Evidence accumulated today that a “twister” ripped through sections of Frederick and Carroll counties Saturday afternoon, damaging some barns and homes, uprooting trees, blocking side road and interrupting power and telephone service. There were no reports of injuries. …

… The freak blow evidently skipped over Thurmont to strike next in the Union Bridge-New Windsor-Johnsonville section. A barn roof on the farm of William Hobbs, this city, which is located near Union Bridge, was reported ripped loose and “lapped over.” It was a metal roof.

                                – Frederick News, June 15, 1948

Diplomas For 63 At Thurmont

The need to evolve morally and spiritually was emphasized by Dr. William Barnhart, head of the Hood College Department of Religion and Philosophy, in this address to 63 graduates of Thurmont High School on Thursday evening.

Speaking to the capacity-filled Thurmont Town Hall at 8:15 p.m., Dr. Barnhart, in part, said:

“The all important question in this atomic age is the question of Hamlet, “To be or not to be.” That has become the most important question for the whole of mankind. We are the first generation that can completely destroy ourselves. At the close of the First World War the younger generation was called the lost generation. If our present younger generation should be another lost generation it may be the last generation.”

                                – Frederick News, June 11, 1948

June 1973, 50 Years Ago

Firemen Schedule Donkey Baseball

The Vigilant Hose Co. has scheduled a donkey baseball game here on July 14 at 6:30 p.m. The local firemen will take on a team from the Fairfield Fire Company in a game that promises to be filled with laughs, thrills, spills and fun. The donkeys are owned by Shaw Bros. Sports Inc., of Sayre, Pa.

                                – Emmitsburg Chronicle, June 21, 1973

Cozy Host To Soviet Personnel

The Cozy Motel in Thurmont was host to twenty or so Soviet support personnel during the Nixon – Brezhnev summit conference at Camp David last weekend. According to Jerry Freeze, operator of the Cozy complex, the Russians were there strictly on business and not as tourists. A dozen direct telephones were installed which tied into Camp David and a transportation system ferried the Russians up and down the mountain.

According to personnel at the Cozy Restaurant where the Soviet group ate three meals a day during their stay, the Soviets are great fanciers of seafood. The most popular entree during the week was the mixed seafood platter. Their preference ran to meat one meal, seafood the next. The guests also liked bananas, big steaks and Marlon Brando, according to Valerly I. Onikeyev, third secretary, permanent mission of the USSR to the United Nations, who served as coordinator between the Soviet staff members during their stay at the Cozy

Motel and personnel at Camp David.

                                – Emmitsburg Chronicle, June 28, 1973

June 1998, 25 Years Ago

Citizens’ Memorial Dedicated

Commissioner Clifford Sweeney and chairmain of the Parks and Recreation Committee tells the Memorial Day gathering of Emmitsburg residents at the Citizens’ Memorial that his is a place where you can come “to sit and remember those who have given so much to the town.” The first three citizens to be honored with stone markers on the memorial are the late David L. Copenhaver, Gregory A. Hollinger, and Thomas L. Topper.

                                – The Emmitsburg Regional Dispatch, June 1998

Water Search Continues

The Town of Emmitsburg, under the direction of the Maryland Department of the Environment (MDE) and BCM Engineers, Inc. (formerly Smith Environmental Technologies), has been actively pursuing the use of groundwater for the Town’s public drinking water supply.

Currently, the Town utilizes a combination of groundwater (three wells) and surface water (Rainbow Lake). Unfortunately, our present water treatment facility, which was built in the early 1960’s, has had difficulty processing our existing water demand, and cannot contend with the additional demands of a growing town. It is time to furnish a system that will take Emmitsburg into the future.

                        – The Emmitsburg Regional Dispatch, June 1998

Happily Ever After

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A Good Week For Television

by Valerie Nusbaum

I find myself spending more and more time indoors in the spring. Randy and I do still take long walks around our neighborhood, but that’s usually just enough time for my sinuses to get blocked up and for my nose to start running like a faucet. Yes, these two things happen simultaneously.

Allergies were a foreign concept to me when I was growing up. As a young adult, I felt sympathy for my mother and my friends who suffered from hay fever and were allergic to grass, pollen, dander, and other things. The only thing I was allergic to back then was the occasional man who was brave enough to ask what sign I was born under.

When I met Randy, the poor guy had allergies so awful that he was forced to carry a roll of toilet tissue around with him. Oddly, right after we got married, Randy’s allergies cleared up, and he hasn’t been bothered by the sniffles since 1995. Conversely, my sinuses woke up, smelled the new man in the house, and my nose hasn’t stopped running since. It’s true. I can’t make this stuff up.

I’m rambling on about allergies so that I can segue into all the television we’ve watched in the last week or so while I avoid the outdoors. It’s been a robust week for TV viewing, with plenty of choices. Here are a few of the shows (we don’t refer to them as “programs” yet because we aren’t quite that old) that we’ve chosen recently.

(1) The Coronation of King Charles and Queen Camilla

Yes, I did start watching at around 5:15 a.m. I was awake anyway. Older people don’t sleep very much. Look it up. It’s a fact. Randy joined me about a half hour into the telecast, and we watched most of the four hours of coverage. The carriages were fabulous, and we do love pomp and circumstance and anything royal. I wore my tiara (the one with the red stones, not the one with the blue), and Randy made a pot of tea; we used terrible British accents to provide commentary. My friend, Susie, was watching, too, and she texted me a photo of the scones she’d baked. Our sister-in-law, Karen, who was born in the UK and migrated here when she married Randy’s brother, texted that she was watching and eating biscuits. In all seriousness, this was probably a once-in-a-lifetime event, so we figured, “Why not?” We weren’t around for the coronation of Queen Elizabeth and might not be here to see William wear the crown. Unless Randy is correct and Kate is already plotting Charles’s downfall.

(2) The Kentucky Derby

Oddly enough, the derby was run on the same day as the coronation, so that was quite a day of headwear at our house. Naturally, we wore hats during the first of the triple-crown races. My first-choice horse actually won the race, but I still lost because I’d changed my bet to a gray horse who apparently thought the finish line was somewhere out in left field. Randy’s horse may have finished the race, but neither of us could remember what number the horse was wearing. In our defense, we’d gotten up awfully early to watch the coronation.

(3) The Diplomat

This Netflix series starred Keri Russell and Rufus Sewell, and asked us to buy into the notion that a woman who neither bathed nor washed her hair (or even combed it), who was both rude and profane, and who ate with her fingers, could be chosen as a high-level diplomat and be on the short list to replace the Vice President of the United States. Nevertheless, Randy and I watched the entire eight episodes in one week, and we were aghast at being left hanging until the spring of 2024 to find out who was hurt in the explosion. We’ll likely have to re-watch the entire first season because we’ll never remember any of it after an entire year has gone by. Or maybe we’ll just forget we watched it in the first place.

(4) Farmer Wants a Wife

I swore up and down that I would never EVER watch a reality dating show, but the previews for this one were just so funny that I had to eat my words and take a look. Randy had broken something or made a mess in the house (I can’t remember what he needed to be punished for), so I forced the poor man to watch with me. How could I have guessed that he’d become completely invested in the outcome? Wednesday nights have become “Must See TV” at the Nusbaum house, with both Survivor and Farmer on the agenda. Randy is in a lather to find out if Landon, Ryan, Allen, or Hunter actually gets a wife out of this deal. At least that’s what my sweet hubby is telling me. I kind of think he enjoys watching overly bleached and coifed women (whom the farmers insist on calling “girls”) wearing barely any clothing but lots of makeup and fake fingernails prance around the farms and do chores. I can imagine Randy dreaming of his own farm with four or five “girls” to choose from as potential mates. Me? I just want to smack each of the women and gut-punch the men.

Needless to say, it will do us good to get back outside.

The day creagerstown Burned

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by James Rada, Jr.

Early in the morning of June 2, 1914, a fire started in the engine room of the Monocacy Valley Creamery in Creagerstown. No reason was given as to just what happened, but the fire was soon out of control.

“The flames quickly communicated from one building to the other and made an almost clean sweep on both sides of the street,” the Catoctin Clarion reported.

The town hall burned. The B.F. Bell house, blacksmith shop, ice house, and buggy shed succumbed to the flames. Both hotels—the Valley Hotel, run by C. L. Valentine, and H. Jefferson Krise’s hotel—burned. Barn Freeze’s house and barbershop were lost. The Ogle store and the millinery store were lost.

“One house after the other fell prey to the flames and with great difficulty furniture and other personal effects were saved,” the Frederick News reported. In all, a dozen homes were lost and others found themselves without roofs.

Residents hurried to remove their homes of furnishings, clothing, and other goods, and take them out of reach of the fire.

People from other towns rushed to Creagerstown to help, but it was impossible to check the flames. The day was warm, and the heat from the fire was intense.

“As soon as word was received at Thurmont that help was needed, men began answering the call. Mr. Lester Birely with Mayor Root and several others with buckets and axes left in an automobile,” the Clarion reported. They also brought ladders so people could climb onto roofs to soak them and hinder the fire’s spread.

County Commissioner Stevens, who owned the town hall building in Creagerstown, was in Frederick when he heard about the fire. He rushed to Creagerstown in his car so quickly that the top blew off of it. He later offered a reward for its return.

Park W. T. Loy, chief of the Independent Hose Company in Frederick, had fire equipment loaded onto the Thurmont trolley. Then, he called the town hall in Thurmont and asked that the townspeople build a trestle to offload the heavy equipment when it reached the town and make arrangements for horses to pull the equipment to Creagerstown. He also called someone in Creagerstown and told them that the townspeople needed to dam up the small stream running near the town so that the fire equipment could use the water to fight the fire.

There were no major injuries fighting the fire, although there were some close calls. Gordon Troxell was burned around his eyes, and M. L. Creager was on a roof fighting a fire when it trapped him. He had to jump to another roof to escape.

“It looked as if the whole town would be wiped off the map,” the News reported.

Driven by wind, the fire eventually reached the Lutheran Church, but then winds died down before the fire caught the church on fire. The flames were brought under control around 1:30 p.m.

Meanwhile, the Thurmont trolley with the Independent Hose Company equipment aboard, jumped the rail at Isanogle’s switch. By the time the trolley was back on the tracks and the equipment reached Thurmont, the flames were already under control.

Coming into the town, the Clarion reported, “Furniture, bedclothes, wearing apparel and everything used about a home could be seen lying along the streets and in the field to the west of the fire, an armful from one house thrown on a pile from some other home.”

The loss was immense. With so many homes and businesses burned, the town of 200 residents was virtually gone. The only remaining homes were those where Calvin Ogle, Marion Warner, Allen Yingling, and Mrs. and Dr. Devilbiss lived on the west side of the street, and the homes of John M. Ahalt, Harry Lohr, William Speak, and Blanche and Core Stull on the east side of the street.

The loss was estimated to be around $70,000 (about $2 million in today’s dollars).

A postcard image that shows the aftermath of the Creagerstown Fire.

The Crazy Plant Lady

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Tips & Tricks to Juicy Watermelon Success

by Ana Morlier

Finally, summer has arrived! And you know what that means: watermelon season! The time has come to roll out—literally—the watermelons. Grocery stores have already started with melons of varying degrees of ripeness and sweetness. But wouldn’t it be more impressive to come to a family gathering with a delicious watermelon you lovingly grew and cared for? Get those gardening gloves on, readers, and take to the soil. It’s “rind” (get it?) to grow your very own watermelon!

Here are tips and tricks to growing your own deliciously satisfying sweet treat: watermelons.

If temperatures drop below 70 degrees Fahrenheit,  use a cold frame or poly tunnel to protect against the cold. These plants like it hot!

Have patience—watermelons can take from 80 to 90 days to grow! However, if you want a juicy home-grown melon sooner, try growing a Sugar Baby melon.

It is better to sow seeds directly in the ground than to transplant a pre-bought baby plant, as the seeds take better to the soil.

Compost can enhance the flavor of watermelon greatly! It is recommended to cover the plant with 1-2 inches of compost (moist compost or slow-release fertilizer). Start with nitrogen potent fertilizer, then move to potassium and phosphorus fertilizer when fruits begin to grow.

Let your watermelon soak in that summer sun! Plant in an area that receives 8-10 hours of sun. More sunlight=more photosynthesis=more glucose/sugar production=Sweeter melons!

Give watermelon plants lots of moisture: at least 1-2 inches of water a week.

Keep vines and leaves! They act as shade and keep moisture near the plant and soil. In addition, keeping vines allows the plant to spread out, not to mention allowing for better pollination of flowers (aka more baby melons).

Plant flowers around your watermelon to keep pests away: dill, marigolds, and tansy flowers are great choices. Be on the lookout for squash bugs (with an appearance akin to stink bugs) and cucumber beetles (tiny, yellow-and-black striped buggers); they will thwart your dreams for delicious, healthy watermelons.

Do not plant watermelons if you’ve already planted zucchini, other melons, pumpkins, or squash in the same area in the previous year. Crop rotation is key.

If you must transplant a watermelon plant, here are some tips:

Soil must be at least 70 degrees when planting occurs. Do not transplant on an extremely hot day, as the procedure will be harsher on the patient.  Aim for a warm day with a little shade or cloud coverage present. Keep both you AND your baby seedling cool!

Water plants an hour before you plant seedlings.

Try your best to disturb roots as little as possible.

If seedlings or plants are wilting or turning yellow at first, don’t freak out and run to the nearest nursery for another plant. This is a natural reaction to transplanting. Just keep watering regularly and look for pests.

Prêt à manger or zut alors!? How to judge watermelon ripeness, and how to pick:

Flip your watermelon over and examine its “belly” or field spot. If a shade of yellow or gold appears (especially bright yellow), it’s time to eat!

Judge by sound. Collect an unripe watermelon and one you think is ripe. Knock on each with your knuckles (and hope a little gnome doesn’t pop out!). A ready watermelon will sound more hollow than an unripe melon. Make sure to try this a couple of times and get a second set of ears!

Check the leaves When ripened to perfection, the entire vine, tendril, and leaf will be yellow or brown.

If good to eat:

Rotate the fruit until it comes off the vine.

Cut (with any cleaned tool) the melon at the stem.

What to expect when you’re expecting…watermelons:

2-3 watermelons will usually come from one vine.

Slow growth may be due to a reaction to transplanting, or cold temperatures.

If the plant is thriving but not producing any fruit, or it dies quickly, your problem is most likely pollination. With both male and female flowers, attaining balanced pollination can be difficult. Either attempt to attract more pollinators in the area with flowers or a bee watering hole, or manually pollinate the flower.

Fruits may not be sweet. This can be due to many factors, including under ripeness, not enough fertilizer, or watering. But often, picking before ripe (which is when sweetness and glucose really develop) leads to a lack of flavor.

Pests! Other than the ones mentioned earlier, pests can be sprayed off with a power spray, handpicked, smashed, and/or sprayed with a pesticide such as neem oil or insecticidal soap).

Fungal infections, oh my! These can be due to hot weather or a lack of resistance in the plant variety.  To prevent this, rotate crops, use drip watering (as opposed to overhead watering, which actually spreads pathogens. Water soil, not the canopy!), space plants for air circulation, and remove any diseased crops.

May this guide assist in your success in growing the tastiest watermelon! Don’t forget to stay as cool (and hydrated) as a watermelon this summer. And to brag as much as possible about your daring endeavor, and the trials and tribulations you faced in creating this organic work of art.

Pictured is a crop of watermelon plants with plenty of air circulation and room to grow.

Credit to: Credit to Cassie Johnson of Grow fully.

The Supermarket Gourmet

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by Buck Reed

Seafood The Grill

You don’t need a calendar to tell you that the weather is warmer, and once the rain subsides, it’s grilling time. Now, there are the usual hamburgers and hot dogs options, which are pretty good reasons to fire up the charcoal, and even a steak or chicken can be considered an upgrade. But if you want something exceptional, why not consider adding a little seafood to the grill.

Adding an extra appetizer to the menu might be the most cost-effective option to adding a bit of the sea to your menu. Grilled shrimp with a simple cocktail or remoulade sauce can add an easy option to your party. A simple marinade of beer and Old Bay and a grill basket can easily turn this into a successful starter.

Oysters or clams can also be a nice addition or starter for your get-together. Just shuck them, making sure to keep the juices intact, and carefully place them in the half shell on the hot grill. Add a little flavored butter and close the lid. The heat, smoke, and steam will cook them up and, if you can keep them from overcooking, should result in a memorable starter. Figure on one or two per person for your guests to enjoy while you are preparing the rest of the meal.

As far as fish, a cheaper cut may well be a better choice to consider. Blue fish tends to be a strong-flavored fish, but if you marinate it, you can cut those flavors down, and using a smoke option might turn this inexpensive fish into a treasure. I am thinking grilled fish tacos here for a festive backyard gathering.

Whole fish are also an excellent choice for the grill. Just make sure it is scaled and deboned or just ask the seafood attendant to make it pan ready for you. Adding a flavored butter or herbs inside the cavity can also add some great flavors to your fish.

Most fish do pretty well on the grill, and with a clean, hot grill—as well as a lot of attention—can produce some great results. But if you are worried about the fish sticking to the grate, consider planking as an easy out. This is simply placing the fish on a board and putting that over the fire. You should first soak the board in water for a few hours or overnight to keep it from burning up before fish is cooked. Don’t forget to season your fish before grilling.

And, if you want to go outside the box, think about adding grilled octopus on your menu. It is actually more foolproof than you think. A day or two before the grilling, simmer your octopus pieces until tender, then chill. Add a marinade an hour or two before and then grill until hot and slightly charred.

There really shouldn’t be a stigma associated with the preparation of seafood. It really is more simple than most people think, and given its quick cooking time, should be an easy choice for your next barbeque.

Taste of the Past

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by Maxine Troxell

This is my Aunt Erma’s Sweet Muffins recipe from her Run of the Mill cookbook.  I add fruit to make them extra special.  This recipe has won a lot of blue ribbons. Sometimes, instead of blueberries, lemon zest, and lemon extract, I substitute with cranberries, orange zest, and orange extract. Both versions are delicious. I hope you enjoy them.

Blueberry Lemon Muffins

Ingredients

1 ¾ cups sifted flour 

1 teaspoon salt                     

1 egg                       

¼ cup cooking oil

1 teaspoon lemon extract

2 ½ teaspoons baking powder

½ cup sugar

1 cup milk

¾ cup blueberries

1 tablespoon lemon zest

*additional sugar for muffin tops (optional)

Directions

Heat oven to 400 degrees. 

Grease 12 muffin tin pan or use cupcake liners. 

Sift flour, baking powder, salt, and sugar into bowl. 

Make a well in the center and add egg, milk, oil, and lemon extract. 

Stir just enough to moisten dry ingredients. 

Fold in blueberries and lemon zest. 

Fill tins 2/3 full. 

Sprinkle additional sugar on top of each muffin if desired. 

Bake 20-25 minutes.

Culinary Arts Creations

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by Ava Morlier, Culinary Arts Writer

Happy June! Today’s recipe integrates the fresh and light flavors of summer with an exotic flair: the Roti John Sandwich.

Called the walking omelete due to the egg crusted bread, this Malaysian sandwich marries together a myriad of flavors (with a sweet and tangy filling sandwiched between layers of savory egg and bread) and textures (soft bread and egg giving way to crisp fresh vegetables). It’s also incredibly easy to make. One bite will leave you wondering why you’ve been eating a simple turkey sandwich for so long!

Cooking the egg and bread together (while seeming odd) is akin to warming cheese on a sandwich; it integrates a layer of savory flavor and new texture directly into the bread. The egg gets cooked onto the bread by placing the open hoagie roll directly over the undercooked egg, causing the egg to cook on to the bread directly. Not as hard as it sounds!

Let this sandwich spice up your life and enjoy the varied layers of flavor of this alluring handheld!

Roti John Sandwich

Ingredients

For the Bread

3 eggs

⅛ tsp. salt

¼ tsp. black pepper

1 tbsp. thinly sliced scallions (2-3 whole scallions)

2 tsp. oil

1 tsp. minced ginger

1 tsp. fresh garlic

3 oz. smoked/roasted pork

1 6-8 in. hoagie or long roll

For the Filling

¼ c. shredded cabbage

¼ c. julienned red bell peppers (cut 1 in. long, thin strips)

2 tbsp. cilantro, chopped

1 tsp. toasted sesame seeds

1 tsp. Thai Sweet Chile sauce

2 tsp. Siracha Chile sauce

1 tsp. lime juice

¼ tsp. soy sauce

Instructions

Cut the vegetables: On 1 cutting board, peel and mince the garlic and the ginger (can peel ginger with a spoon). Set aside. On a different cutting board thinly cut strips from  ½ head of cabbage; set aside. On another cutting board, thinly slice the scallions. Set aside.

Prepare the pepper: On a cutting board, cut around the stem. Take out and discard seeds and stem. Cut one side of the pepper; lay flat side on the cutting board. Cut off the other sides so that you are left with 4 parts of the pepper. Lay the 4 rectangles of pepper on top of each other; cut thin strips down the length of the pepper. Repeat until all parts of pepper are thinly sliced. Cut long strips in half; set aside.

On a different cutting board, roughly chop the cilantro. Set aside. (If not precut) On a different cutting board, cut the hoagie/roll in half with a serrated knife. Set aside.

Preheat the griddle/pan on medium heat. In a bowl, combine eggs, salt, pepper and cut scallions. Beat well and set aside.

In a separate bowl, combine ingredients for the filling. Mix until well combined; set in the refrigerator for later use.

Cook the pork: In the pan, add oil and pork. Cook until pork is golden brown (1 minute). Add garlic and ginger, and cook until aromatic (15 seconds).

Cook the sandwich: Spread out the pork so that it fits the size of the open hoagie (in a rectangular shape). Pour egg mixture over the pork and conform to a rectangle shape with a spatula. After setting (but still runny on top), place the bun (with the inside facing out) on top of the egg-and pork rectangle. Cook until the eggs are slightly browned, 2-3 minutes.

Assemble the sandwich: Take the sandwich out of the pan and onto a plate. Take the filling out of the fridge and stuff the sandwich. Serve.

Tools Needed

Dry measuring utensils, medium bowl, serrated knife, several chef’s knives, several cutting boards, spoon, griddle or large skillet.

*With credit to Robert Danhi’s Roti John Sandwich (Malaysia) recipe on incredibleegg.org.

“How to Enjoy Life”

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Mary Jo Gaush

Have you ever thought about something you’d like to do, but for one reason or another, you didn’t ever do it, yet it kept popping up in your thoughts and wouldn’t leave you alone? Then, one day, the opportunity presented itself?

That happened to me a few years back after I had built my home and established myself in a full-time job. Believe it or not, I had some time on the weekends and wanted to do something different than what I was doing during the week.

One day I went to the Frederick Fair and noticed what they were offering at the food booths. I said to myself, “I can do that.”

I spent a good portion of my life trying to improve upon recipes, learning to make a variety of foods for my family and enjoying the results. I felt that I would like to share my passion for making food. I looked into what I needed to do to set up a booth at the Frederick Fair. It seemed doable: submit a request; secure some insurance. And, it happened…there I was, doing what I enjoyed doing, pleasing people and sharing good food.

That wasn’t the end of it, though. One day, for some unknown reason, on the weekend of the Frederick Fair where we had our booths, the doors that were normally open between us and the exhibit area were now closed. Prior to this, people would see us when they were in the exhibit area and would come back and check us out. Now, they coudn’t see us anymore and this severely reduced shopper traffic. I said to myself, “This is not going to work.”

After I had packed up my booth, I decided to go get my oil changed at the place in Hagerstown where I bought my vehicle. I was going to make the most of the day. Well, that was the best thing I could have done. As I was waiting for my car to be worked on, I was snacking on some of the goodies I had made for the fair that day. One of the salesmen wandered over and asked me where I got what I was eating. I told him that I had more in my car. He said to bring it in, and from that day on, and for the next two years, I brought the salesmen goodies every weekend. They even asked me to make meals for parties. My daughter-in-law kept telling me I should write a cookbook. But, you see, the demand kept getting bigger, and I still had this full-time job during the week. I had to make a decision: Do I want to continue making food, which I loved? Should I give up the secure future that my full-time job promised?

Well, the secure future won. I still love creating food for people to enjoy. I’m retired now, but can’t shake this thought that I should be doing something about this notion of sharing good food with people. So, the idea that my daughter-in-law put in my head has surfaced again, and who knows what might happen if I keep going in that direction. That’s what I call enjoying life. Where might life lead you, if you tried?

Veteran Spotlight

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Corporal Martin Burns

Guarding Presidents and Camp David

by Richard D. L. Fulton

Martin “Marty” Burns, of Thurmont, was born in 1965 to parents Patricia and Jay Burns, resided in Munroe Falls, Ohio, and graduated from Stow–Munroe Falls High School, Stow, Ohio.

Burns subsequently enlisted in the Marine Corps in 1985 and was sent to Parris Island “boot camp” for training.  Burns said he wanted to be an aviation mechanic. During boot camp, he was recommended for reassignment to the Presidential retreat Camp David duty by a Marine drill instructor. Burns initially tried to turn down the offer, “I didn’t even know what Camp David was,” he said.

It required that he change to the Marine Corps infantry career field and forego his desire to serve as an aviation mechanic.

But, he said, “I didn’t want to be a ‘grunt (infantryman). His Drill Instructor responded, “Do you know what you’re turning down? You will guard the President of the United States.” He subsequently accepted and received orders to Marine Barracks Washington.

Having been at 8th & I for “just shy of a year,” he was being considered for assignment to the White House as a member of the presidential guard.

He didn’t quite make it to the White House. Several Marine guard positions opened up at Camp David, unexpectedly, and Burns found himself enroute to that presidential compound. 

Burns’ duties at Camp David included providing overall security for the President and presidential guests, in conjunction with the Secret Service when the president or presidential guest was onsite and providing physical security for the base when they weren’t.

Burns served at Camp David during President Ronald Reagan and President George H. W. Bush, Sr., and often encountered both during their stays at the presidential retreat.

Regarding Reagan and First Lady Nancy Reagan, Burns stated that they kept to themselves, and we were not to be seen or heard. “They routinely brought horses up, and we would see them horseback riding,” Burns said, “and a couple of times had lunch with them.” Otherwise, he stated, they kept to themselves.

Burns said President Bush and First Lady Barbara Bush were “exactly the opposite” of the Reagans, noting that the President and First Lady would often talk with the Marines and joke with them, and even invited them to play racquetball.

When Bush entered the gym on one of his first visits to Camp David as president, he questioned where the Marines and others were, and was told that Reagan never wanted them present when he used camp facilities.  Burns stated that Bush told the staff, “If they (Marines and other military members) use this (gym) when I’m not here, then they can use it when I am here.”

Burns said the Bush family “did not act like they were special,” adding, “He (the president) was an incredibly humble, personable individual.”

Burns left the Marine Corps in 1989, and, for his service as a member of the presidential guard, he was awarded the prestigious Presidential Service Badge, being the 9,381st member of the military to receive the medal since it was established back in 1964.

After leaving the Marine Corps, Burns worked at Holy Hills Country Club—where, again, he met President Bush—and in the security industry, which even included returning to Camp David to install a new security system.

He ultimately landed at the Pentagon, where he served for more than two decades, and recently retired from federal service in December 2022.

In 1989, Burns settled in Thurmont, where he served as a commissioner from 1999 to 2001, and as mayor from 2001 to 2013. He then subsequently served as commissioner again until 2021.

Burns with his wife, Suzanne, have two grown children, and he continues to work in security as a senior manager for Lockheed Martin.

For leisure, he likes to take mechanical things apart and reassemble them, or fix them, and enjoys playing pickleball.

Nancy Reagan, Martin Burns, and President Ronald Reagan at Camp David, 1987. 

President George H. W. Bush and Suzanne and Martin Burns at The White House, 2006. 

Photos Courtesy of Marty Burns

health Matters

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Ask Dr. Lo

Gut Inflammation: Causes & Support Strategies|

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

Your gut health affects your entire body. It affects your immune, brain, mental, and skin health. Gut inflammation also affects your energy levels and overall wellness. If you have gut inflammation and your gut health is compromised, you may start experiencing both gut health and non-gut health symptoms and health issues.

With natural support strategies, you can reduce gut inflammation and related symptoms.

What Is Gut Inflammation?

There are two types of inflammation: acute and chronic inflammation. Acute inflammation (a sudden onset) is a healthy and normal response from your body to any injury, allergen, infection, or illness. If you fall off your bike and scrape your knee, your body will start to generate inflammation. You will notice some redness, swelling, bruising, or pain. If you catch a respiratory infection or have seasonal allergies, your body will try to fight it with acute inflammation. You may experience some congestion, a sore throat, sneezing, irritation, red eyes, or watery eyes.

An acute response will subside and disappear as you recover. Acute inflammation will only last a day, a few days, or a few weeks, depending on the cause and severity. It will not result in ongoing, long-term problems. Chronic inflammation, on the other hand, is long-term, low-grade inflammation without a single specific triggering event or clear cause. Poor dietary and lifestyle choices, environmental factors, chronic stress, poor sleep, and other factors can result in chronic inflammation.

Chronic inflammation means that your body is experiencing triggers all the time and reacting with inflammation on a constant basis. Chronic inflammation can lead to chronic symptoms and chronic health issues. In fact, chronic inflammation is one of the root causes of most major chronic diseases.

In this article, we will be talking about chronic inflammation affecting your gut. It means that your intestines become inflamed and are chronically inflamed. Chronic gut inflammation is also characterized by gut microbiome imbalance and an array of chronic gut health symptoms. Since your gut is connected to your entire body, chronic gut inflammation also increases the risk of chronic symptoms and health issues in other parts of your body.

Gut Inflammation Symptoms

Symptoms of gut inflammation may include, but is not limited to, abdominal pain or cramping, bloating, gas, diarrhea, constipation, nausea, vomiting, mucus in stool, unusual stool (unusual color, texture, or smell), mixed bowel habits, feeling of incomplete bowel movements, blood in stool, loss of appetite, unintentional weight loss, weight gain, sugar cravings, low energy, and fatigue.

Gut inflammation may also result in non-gut-related symptoms, including, but not limited to, brain fog, headaches or migraines, skin issues, mouth sores, painful joints, allergies, redness or pain in the eyes, mental health issues, night sweats, menstrual changes, kidney stones, and fever.

Gut Inflammation & Leaky Gut Syndrome

Your gut is critical for the breakdown, digestion, and absorption of nutrients from your food for repair, growth, energy, health, and well-being. It is also important for protecting you from pathogens, like bad bacteria, fungi, parasites, and toxins in your gut. If you have leaky gut syndrome, your gut health is compromised and cannot do its job.

Leaky gut syndrome develops when your intestinal barrier becomes leaky. Under normal circumstances, your intestinal barrier has tiny holes in it. They are large enough to allow water and nutrients to pass through, but they are too small for invaders to enter your bloodstream. However, when due to chronic inflammation, a poor diet, poor lifestyle choices, toxin exposure, or chronic stress, these openings can become larger.

When these holes in your intestinal wall become too big, you develop leaky gut. This means that microbes, undigested food particles, and toxins can now escape into your bloodstream. While chronic inflammation is one of the underlying causes and triggers of leaky gut syndrome, leaky gut syndrome also feeds chronic inflammation, creating a vicious cycle.

Leaky gut syndrome can trigger chronic inflammation and an autoimmune reaction. It can result in digestive troubles, fatigue, brain fog, digestive troubles, skin problems, histamine intolerance, and autoimmunity. According to a 2019 study published in PNAS (Proceedings of the National Academy of Sciences), leaky gut syndrome may cause autoimmune disease, such as autoimmune diabetes mellitus.

Natural Support Strategies for Inflammation

Some support strategies include avoiding long-term use and overuse of certain medications, especially antibiotics, PPIs, NSAIDs, and SSRIs, if possible. Work with a practitioner to reduce the risk of gut inflammation and related symptoms.

A 2021 study published in BMJ found that eating a diet high in processed foods, processed sugar, alcohol, and processed animal foods were associated with increased intestinal inflammatory markers, gut inflammation, and gut microbiome imbalance

One of the best ways to support your gut health and reduce gut inflammation is following gut-friendly nutrition strategies. You can try an elimination diet.

Going on an elimination diet is the best strategy to find out what food sensitivities you may have. To start, take out the following food groups from your diet for two weeks: gluten, dairy, refined sugar, corn, soy, eggs, all grains, vegetable oils, shellfish, tree nuts, legumes, and nightshade vegetables. Make sure that you remove these foods completely. Eating just a bit of these triggering foods can cause symptoms and compromise your efforts.

After a two-week elimination period, introduce foods to your diet one by one. Eat new food for two to three days. Notice your symptoms. If you have symptoms, remove them. Add a new food, note your symptoms, and continue.

Reducing stress and optimizing your sleep can be very helpful. Taking a few deep breaths can reduce your stress levels immediately.

Practicing meditation, gratitude, and mindfulness can help you to learn how to respond to stress better and lower your stress levels. Time spent exercising is also a great way to calm your mind and reduce stress.

You can also use ginger because it improves your digestive juices.

Adding probiotic-rich foods in your diet, including sauerkraut, kimchi, fermented vegetables, coconut kefir, pickles, and kombucha is helpful.

Remember, gut inflammation can compromise your entire health. It can affect your immune, brain, mental, and skin health, energy levels, and overall wellness. It can lead to an array of health issues.

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 in Frederick. Check out the website at www.doctorlo.com.

*Source: Drjockers.com