CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

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Third Time’s a Charm

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Remodeling a house – top to bottom – is a daunting undertaking. Do it three times – to the same house no less – and people will no doubt begin to question your sanity. “I get it,” says homeowner Nathan Mountain. “To be honest, I would never do this again,” he adds, referring to the latest remodeling efforts. Or, would he … after all, Nathan, who owns Mountain Realty ERA Powered, lives by the mantra, “Everything has potential.” 

While the layout of the living room wasn’t altered, water damage called for the floor, drywall and furnishings to be replaced. Nathan and Glenn also took the opportunity to enlarge the fireplace. Drywall and windows throughout the 5,000-square-foot house had to be replaced. As has become customary, Nathan and Glenn decorate the house inside and out for all the holidays.

Nathan and his partner, Glenn Taylor, maintain the nightmares they had to deal with are now but a distant memory. After all, they now have their dream home. Indeed, it’s the sort of property that one could come home to on a Friday night and not leave until Monday morning. It’s beautiful, comfortable and welcoming all rolled into one design. 

The saga began in the late ’90s, when Nathan successfully negotiated the sale of a foreclosed property he had always admired in West Hempfield Township. The house (a Four Over Four, aka Pennsylvania German Double Door Farmhouse), barns and outbuildings had once been part of a large tobacco farm. Nathan learned that its owner sold it in order to finance his children’s college educations. Since then, the last vestige of the expansive property, a farmette, had fallen into disrepair. 

The addition that holds the dining room was finished just before the house was damaged. Fortunately, the slate floor and stone wall were not impacted by the water damage. Nathan’s father crafted the furniture in the room. Here, the room was decorated and the table was set for Thanksgiving 2021.

In 1998, the property was his. Nathan was now the owner of a house that had been thoroughly trashed and had no running water. Outdoors, everything was overgrown. The barns and outbuildings had seen better days. “It was a mess,” he says. It was time to put the carpentry skills he inherited from his father to use. He spent the next year “gutting everything” in the house and building a large addition that contained an open-concept kitchen, living room and breakfast room on the first floor and a primary suite on the second. “People would stop and thank me for saving the property,” he recalls.  

For the second go-around in 2013 – this time with Glenn – the layout was tweaked to include a new kitchen and a refaced fireplace in the living room. They removed all the carpet on the upper level and replaced it with reclaimed pine floors. Another addition was built that would hold a much larger dining room. Nathan and Glenn also refinished the original pumpkin-pine floors themselves. “Those floorboards were over 100 years old,” he recalls. What began as a 2,000-square-foot house had grown into 5,000 square feet. 

The area that once held a much-smaller kitchen and was outfitted with French doors that provided entry from the courtyard was revamped to allow for a large kitchen and (below) an expansive storage/display area, with windows replacing the doors. The new entry is located between the kitchen and dining room and helps to eliminate traffic jams. “People would walk in and stop,” Nathan says of the kitchen area prior to remodeling.

A wall was eliminated to expand kitchen and the doors were replaced with double windows and storage.

The third installment of remodeling began innocently enough. It was spring 2018. The roof was showing its age and Nathan and Glenn decided to replace it with a metal one. The contractor had removed all the shingles and covered the roof with synthetic tar paper. 

One afternoon, a ferocious storm tore through the area. “The rain blew through the paper and under the boards,” Nathan recalls. All he and Glenn could do was watch torrents of water pour down through the interior of the house. Glenn compares the deluge to waterfalls. Ceilings came crashing down under the weight of the water. Walls collapsed. The floors became water-logged. Seals broke on the windows. Furniture was destroyed. The only elements that survived were the slate floor and the stone wall in the newly completed dining room addition. Other than that, “everything was ruined,” Nathan says. “The insurance company considered it a catastrophe. We came very close to having it declared condemned.” 

ServiceMaster arrived and broke the news that the two had no choice but to vacate the premises, as the house was uninhabitable. So, they packed up their two dogs and birds and took up residence at the Eden Resort & Suites for the next six weeks. “That wasn’t going to work for the long term,” Glenn explains of having to face the reality that they would be out of the house for an undetermined amount of time. 

What had once been a very small kitchen grew considerably larger. The expansion was achieved by claiming space from what had been the dining room (which was located in the original portion of the house). Nathan designed the multifunctional islands to provide working space inside the parameters of the kitchen and storage along the outer edge. The open-concept design also enables him to simultaneously work and socialize with guests. The expanded space also allowed him to purchase a commercial-sized stove and refrigerator.

Fortunately, a former employee at Mountain Realty knew someone who owned a converted barn in the Centerville area. Nathan and Glenn worked out a lease and took up residence in the barn for what turned out to be nearly two years. “We loved living there,” Glenn adds. “We were able to make it our own. It felt like home.” 

With the question of where they would live in the interim solved, Nathan and Glenn began to look at the rebuilding process from a new perspective. Because the entire house had to be gutted, creating their dream home became their goal.  

The addition that expanded the dimensions of the house after Nathan purchased it more than 20 years ago contains a sunny breakfast room that overlooks the property.

For example, Nathan, who is the consummate cook and baker, had always felt restricted by the parameters of the kitchen. He went to work designing his dream kitchen with the staff at Rojahn Custom Cabinetry in Dallastown, York County. The resulting custom design is twice the size of the previous kitchen and includes two large multi-functional islands. “We do a lot of entertaining, so a large kitchen was essential,” he says. 

Like every other room, the breakfast room had to be updated due to water damage.

They also were able to eliminate the traffic jam that always occurred in the kitchen area by moving the back-door entrance so that guests now enter into a more foyer-like area – located between the kitchen and dining room – that includes a powder room and coat closet. 

The front rooms of the original farmhouse were also addressed. The first remodel saw the area become dedicated to a dining room, an office and what essentially became a catch-all room. “It really didn’t work,” says Glenn of the divided spaces that were really too small for their intended purposes. Now it’s a wide open space that does triple duty as a sitting area, office and display area for Glenn’s expansive collection of nutcrackers. A fireplace adds to the ambiance. 

Nathan also was given the opportunity to replace the staircase he never liked with a design of his own. 

Upstairs, the ceilings in the guest rooms were vaulted in order to make them look more spacious and feel more welcoming. “I always wanted to do that,” Nathan says. 

Fireplaces throughout the house were also enlarged. 

Nathan and Glenn also took green living into consideration. “All the insulation had to be removed and we replaced it with foam,” Nathan notes. “We also tried to recycle what we could.” Unfortunately, the pumpkin-pine floors could not be salvaged. However, original floor boards – circa 1900 – were able to be saved and were used on the ceilings. Original beams taken from the floors were transformed into fireplace mantles. The floors were replaced with rough-cut white pine that was milled in New England and installed using square-head nails and a tongue-oil finish. 

Dinner at Nathan and Glenn’s is always a treat – the food (prepared by Nathan) is beyond delicious and the tabletop settings and décor are enchanting.

Being only 15 minutes away allowed Nathan and Glenn to visit the house and check on progress several times a week. Finally, the day they had been looking forward to arrived and Nathan and Glenn were able to return to their home in summer 2020. 

Since then, they’ve directed their attention to the barns and outbuildings. What had been a corn crib and wagon shed is now a garage. The milk house has been transformed into an orchid house and potting shed. Nathan and Glenn are both avid gardeners and have transformed the beds and gardens into works of art with help from Kelsey Skworch at Tudbink’s in Conestoga. “We overwinter a lot of our larger plants at Tudbink’s,” Glenn notes. Plans call for transforming another barn into a party barn, complete with a theatre, kitchen and wine cellar. The third barn is being eyed as a gym. Another item on their wish list is a greenhouse. 

The crisscross pattern on the new staircase is repeated on the sides of the islands in the kitchen.

A wall was eliminated and the staircase was reconfigured.

Nathan and Glenn’s home is also known for its seasonal décor. By seasonal, I’m referring to every holiday on the calendar. The house is decorated inside and out. Fall kicks off with a back-to-school motif (Glenn is a former teacher), which is replaced by Halloween on October 1 and then transitions to Thanksgiving in early November. Christmas, which features eight themed trees indoors and four outdoors, takes over in early December and transitions to Winter in early January. Valentine’s and St. Patrick’s days provide the inspiration for February and March’s décor. Spring and Easter get their due in April and May, after which Memorial Day and Fourth of July are saluted. As for the decorations, the two are always on the hunt for the unusual. Their latest acquisition is a Columbia Wagon they spied at an antiques store in Columbia. Their pride and joy is a sleigh circa 1700s. “When in doubt, there’s always Amazon!” Glenn says. 

A wall was eliminated beside the staircase in order to create a wider entrance to the front of the original house, which had been divided into three separate rooms. Now, what had been the dining room is part of the kitchen, while the bulk of the open space is now an office (above).

The two also pull out all the stops for entertaining. “We love to host birthday parties for our friends and family,” Glenn says. Mention a theme and they are all in, planning the menu, choosing florals and setting the table. “We just enjoy having people here,” Nathan adds. “Oh, and the dogs have a birthday party every year,” he says of their two bulldogs. 

Nathan and Glenn’s parents, who live out of the area, are frequent visitors. “We have all the holiday dinners here,” says Nathan, who plans the menu and prepares the feasts. For Thanksgiving, the menu always includes a traditional turkey, stuffing and his grandmother’s cranberry salad. 

Dozens upon dozens of pumpkins, gourds, plants and finds decorate the porches and patios in October and November. Nathan and Glenn are always on the lookout for decorative items (for all the holidays) during their travels and name antiques shops as a favorite source. “When in doubt, there’s always Amazon!” Glenn says of the turkey feathers he found on the website that can change a Halloween pumpkin into a Thanksgiving turkey. 

 

With the pandemic in our rearview mirrors, family and friends will be arriving for holiday reunions and to see the sights. Is your guest room ready to welcome them? 

The guest room. Often it’s that catch-all room whose door is kept closed. During the pandemic it became your home office or escape room. The question is, would you want to sleep in that room? According to several lifestyle gurus, that’s where you need to start in order to create a welcoming guest room – spend a night in your own guest room and see how you feel the next morning. Take note of the comfort factors. Has the mattress seen better days? Do the blinds/drapes provide adequate privacy and filter out the early-morning light? Can you hear conversations, a TV or music from another room? Is there adequate storage space for your clothing? You might be surprised by how unwelcoming your guest room is. If that’s the case, it’s time to remedy the situation. 

Nathan had always wanted to vault the ceilings in the second-floor guest rooms and was able to do so during the most recent remodel of the house. Glenn reports that his parents, who live in Montgomery County, love to visit, as do Nathan’s parents, who live in western Pennsylvania. Nathan and Glenn have taken over hosting duties for all the holidays and family gatherings. “We love having people in the house,” Nathan says.

1. Delete. Furnish the room with only the necessities: a bed, a night table(s), a dresser, a comfy chair (or two) and a bench for luggage (empty the top of the desk and it can do double-duty). Everything else can go. 

2. Welcome. You know what they say: a fresh coat of paint is the most cost-effective way to change the look or mood of a room. Maybe it’s time to bid adieu to that shade of ’80s mauve and go with a soothing coastal color. In this post-pandemic era, it’s probably a good idea to purchase bed and bath linens expressly for this room. Also, if the mattress is “iffy,” a plush mattress pad might atone for that. 

3. Isn’t That Special. Stock the bathroom with heavenly soaps and soothing creams/lotions. Be sure to provide a water glass and bottled water so that meds can be taken in privacy. Fill a basket with necessities (that might have been forgotten) such as tissues, toothbrushes, toothpaste, floss, hair products, etc. Add a plant (or two) or a vase of fresh flowers to the room. Provide extra blankets and pillows. 

4. Give Them Space. Nothing is more frustrating than opening the closet only to find it stuffed with clothing, sporting goods, seasonal decorations … Or, there’s plenty of space for your items but there are no hangers. Ditto for dressers; make a drawer or two available. Living out of a suitcase is not fun! 

5. Let Us Entertain You. A TV and reading material are always appreciated. A basket filled with snacks would also be hospitable. (Don’t forget a wastebasket.) 

6. Tech. Check. Be sure to leave an outlet free (and easily accessible) for recharging devices. Place a note in the room (maybe beside the TV) that lists the WiFi code and instructions for operating the TV and remote. 

7. Let There be Light. Nothing is more frustrating when you’re about to doze off than having to get out of bed to turn off an overhead light. Top the night table with a lamp. A nightlight that leads the way to the bathroom is a thoughtful addition. 

 

Glenn Taylor (left) and Nathan Mountain (right) officially announced Mountain Realty’s association with ERA Realty Group in September 2021. A dinner that was held at Pepper Theo Café & Events served to introduce the Mountain Realty team to ERA officials. Photo by Molly Schlachter.

After working in the restaurant industry and owning a retail shop, Nathan Mountain took Realtor Marilyn Berger’s advice and became a real estate agent in 2001. Nathan, who has owned Mountain Realty ERA Powered for the last 10 years, offers his observations on where the market stands. 

It’s said that opportunity knocks but once. In Nathan’s case, he was fortunate to be given the opportunity to become associated with the ERA Realty Group the second time the offer was extended. The first time the offer was made was when Nathan was associated with Castellum Realty. Now, as the owner of his own company, Nathan saw the advantage of becoming associated with a nationwide company. “We’re powered by ERA,” he says of taking advantage of such services as training programs and expanding social media and Internet reach. The merger became official in the fall of 2021. “It’s gone really well,” Nathan reports. “We’re looking for a larger office in Lancaster and the goal is to open offices in York, Reading and Maryland.” Currently, 21 agents – many of whom are bilingual – are associated with Mountain Realty ERA Powered. Glenn serves as the company’s administrative assistant. 

While the market has cooled somewhat, Nathan reports that buyers are still on the hunt and with the baby boomers downsizing – according to Nathan, 55+ communities are the hottest thing in the housing market – real estate is still sizzling. “The last two years have been crazy,” he says of the housing market. “Buyers were offering sellers all kinds of incentives – sports tickets, vacations, dinner at an expensive restaurant – to get sales done. Now, with interest rates going up, the market has calmed down somewhat. More negotiating is taking place.” According to Nathan, time will tell whether or not houses continue to sell within an average of two weeks on the market and close within 30 to 60 days. “It’s still a seller’s market,” he declared in mid-September. 

Whether you’re a buyer or a seller, Nathan has advice to make the process go as smoothly as possible. 

Sellers: Nathan stresses that it’s imperative that you put your “best foot forward” and make certain that your home “presents well.” That means eliminating clutter – “clutter equates to small,” he says – as well as cleaning (thoroughly) and making repairs. “Today’s buyers are looking for move-in-ready homes,” he notes. Curb appeal is also critical. “Paint your front door,” he says, noting that a freshly painted door makes that all-important first impression. “People notice things like that.” 

Buyers: Nathan says that buyers should by all means shop with pre-approved mortgage commitments in their pockets. “One advantage to that is often times you can get a guaranteed rate lock,” he says of the fact that interest rates are on the rise. “And, shop around; everyone has different programs.” He also encourages buyers to deal with local mortgage brokers. “The local brokers have access to nationally recognized companies and programs,” he points out. 

For more information, visit eramountainrealty.com. 

Pet Pantry of Lancaster County

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The services provided by this respected nonprofit organization no doubt contributed to Pet Pantry being voted the best rescue organization in our “Best of Lancaster” survey. 

Melody Sanders is a co-founder of Pet Pantry and serves as its CEO and board president.

The pandemic created a phenomenon that saw animal shelters nationwide realize a goal that was once deemed all but impossible – animals adopted in record numbers, which, in some instances, led to empty shelters. Two-plus years later, the trend is shifting. With adults returning to the office and kids back in school, the question of how to work pets into busy schedules is being posed. Add in record inflation and the cost of owning a pet is further stretching the household budgets of many pet families. 

Sadly, pets are being returned to shelters or, worse, are being abandoned. Peruse social media sites such as Nextdoor and you’ll become aware of the number of cats being left to fend for themselves, which is only adding to the feral cat problem in many communities. Unfortunately, good Samaritans are learning there is no room at the shelters. Shelters, in turn, are frustrated that they cannot provide assistance to all involved. 

History 

Cats are the focus of Pet Pantry’s rescue efforts.

Interestingly, the idea for the Pet Pantry materialized during another time of crisis – the Great Recession. In 2011, its three founders took note of the alarming number of pets being surrendered to shelters because of the economic downturn. The threesome began conducting pet food drives for families in need. Initially their efforts were focused on 12 families. As word spread, they were quickly overwhelmed by the interest shown in their food drives. The donated food, which was originally stored in co-founder Melody Sanders’ living room, soon took over her garage and eventually, additional storage units. Fortunately, That Fish Place/That Pet Place offered its help by donating warehouse space to the cause. 

The Pet Pantry team also noticed a need existed for affordable veterinary services. As the idea for a veterinary program began to take shape, the team recognized a larger, more visible and permanent location would be needed. In May 2014, the Pet Pantry moved to its current location on Millersville Road in Lancaster, which not only provided the space for veterinary services, but also for an animal rescue, as well as an on-site thrift shop filled with just about anything a pet owner would need. 

Feed, Fix and Rescue 

Ten years later, the Pet Pantry continues to focus on “meeting the need” through three initiatives: feed, fix and rescue. “Food insecurity is the biggest reason for pet surrenders,” states Lindsay High, who is the development director of the organization. In an effort to keep pets with their owners, the Pet Pantry hosts monthly food distributions for the families they serve. “As much as we love the animals that come through our shelter, we want to keep pets in their loving homes,” Lindsay explains. The Pet Pantry currently provides 250 families with food assistance. Last year, 71,000 pounds of food were distributed to Pet Pantry families.

To reduce overpopulation, the Pet Pantry offers low-cost spay/neuter services. Trap-neuter-return (TNR) services for feral cats are also made available. Vaccinations and microchips are also offered.

Lastly, the Pet Pantry strives to find loving homes for cats and dogs that are looking for a second chance in life. Due to a lack of space, they rely on foster homes to house dogs that come through the rescue. Because of this, Pet Pantry isn’t able to coordinate as many dog adoptions and therefore the shelter’s main
focus is on cats. 

It Takes a Village 

If you are unable to adopt a new furry friend, there are still plenty of other ways to support the animals and families that the Pet Pantry aids.

In addition to monetary gifts, the Pet Pantry is happy to accept donations that range from cleaning supplies to toys, beds, blankets, towels, carriers/crates and food. You can also buy supplies from their Amazon Wishlist or Chewy shopping registry. The Pet Pantry is also happy to receive new or gently used pet items for the thrift shop, with all proceeds directly supporting their programs.

Volunteers are essential to the Pet Pantry. They help to clean the shelter, feed animals, answer phones, work in the thrift shop, distribute food, represent the organization at community events and more. Online applications can be accessed through the website, petpantrylc.org. 

The Pet Pantry also is in need of foster homes for both cats and dogs. Again, online applications are available through the website. 

Extra Give and Light the Way 

Of course, fundraising is the lifeblood of organizations such as the Pet Pantry, which hosts and participates in fundraising events throughout the year. The next big event on the calendar – and it is a biggie – is the Extraordinary Give on November 18. Launched in 2012 by the Lancaster County Community Foundation, the ExtraGive has become Lancaster County’s biggest day of giving. For details and to donate to your favorite organization(s), visit extragive.org. 

On December 3, the Pet Pantry will host Light the Way at its headquarters. The evening (5-8 p.m.) will feature a grand illumination of the building (the lighting display honors loved ones – including pets – who have passed, as well as pets that “light up” our lives), tours of the facility, food trucks, a beer garden (courtesy of Spring House Brewing Co.), wine tastings (courtesy of Britain Hill Vineyard), a holiday market and photos with Santa. (Visit the website to make a donation towards the lighting decorations.) 

Pet Pantry is located at 26 Millersville Road in Lancaster. For more information, visit petpantrylc.org and on Facebook and Instagram.

Cabalar Meat Co.: Burgers, Sandwiches, Craft Beer and More

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Located among the eclectic shops of the 300 block of North Queen Street in Lancaster, Cabalar Meat Co. is not only a restaurant – and home to this year’s favorite burger per LCM’s readers’ survey – but it’s also a butcher shop.

Lancaster’s favorite burgers! From Cabalar Meat Co., the Sweet Heat burger (left), which features jalapeño jam and spicy Fresno aioli. On the right is the BBQ Bacon burger, whose kick comes courtesy of sweet onion jam. Brews from Mad Chef Craft Brewing complement the burger, sandwich and sides menu.

Steve Cabalar opened the business with his wife, Lianne, in 2018. Steve is a classically trained chef, while Lianne is a pastry chef. The two, who originally met as students at the Culinary Institute of America, opened a catering business in South Philadelphia, with an emphasis on corporate events. A visit paid to Lancaster prompted them to shift the focus of their business and lifestyle. “We visited Lancaster and liked the county,” he explains, noting that Lancaster Central Market also proved to be part of the allure. They also came away convinced that Lancaster “is a great place to raise a family.” 

Upon making the move, their career path transitioned to operating a neighborhood butcher shop and restaurant. (Steve did an apprenticeship with a butcher in Brooklyn, New York, in order to learn the trade.) Cabalar Meat Co. works directly with farms such as Mirror Image in Bainbridge, which supplies Steve with half-hogs, and Myer Springdell in Strasburg, which provides grass-fed and grass-raised beef. “I’ve developed a relationship with the farmers and their families over the past few years,” Steve says.

It’s a busy Friday lunch rush at Cabalar.

Cabalar Meat Co. has evolved since its opening. Initially its focus was on the butcher shop and, therefore, only offered 14 seats in the restaurant area. “We realized that the food was what resonated with people, so we decided to expand the seating area. We’re now more of a restaurant/sandwich shop, but we do still sell out of the case,” Steve notes, adding that business picks up at this time of the year, as customers order special items for holiday meals. Lianne initially made some pastries and desserts, but that’s changed too. “She’s stepped back from the business to focus on family.” 

Steve soldiered on during the pandemic and his burgers and other offerings became favorite take-out treats for many Lancaster residents.  

The career path for Steve Cabalar and his wife, Lianne, began at the Culinary Institute of America and then progressed to Philadelphia, where they operated a catering business, before moving to Lancaster in 2018.

Cabalar Meat Co. is housed in the Keppel Building, which was designed by Lancaster architect, C. Emlen Urban. The building, which dates to 1913, was once the home of the Keppel Candy Co. Cabalar Meat Co. is located on the building’s first floor. Walk up the short flight of steps and one enters the seating area, which is open to the kitchen area. Antique metal cow waterers serve as planters for greenery on an exposed brick wall in the seating area. The opposite brick wall has been painted white. The lofty ceilings and exposed ductwork provide a bit of an industrial vibe. 

Seating for about 60 consists of a mix of high wood-topped tables, a few regular tables and an eating  bar that faces large windows that infuse the restaurant with natural light. There’s also seasonal outdoor sidewalk seating for about 22. 

An outpost of East Petersburg-based Mad Chef Craft Brewing is located at Cabalar Meat Co.

Menu options include a variety of burgers and melts; among them are Sweet Heat (with jalapeño jam and spicy Fresno aioli), BBQ Bacon (with sweet onion jam) and the Classic (toppings include Cooper sharp, ketchup, pickle mayo, lettuce, tomatoes and onion). The burgers have a 70:30 lean-to-fat ratio. “My philosophy is to use the whole animal. We cut, cure and smoke everything ourselves, so we do dog treats, use bones to make stock, do pork rinds and render lard. For burgers, we use the trimmings of various cuts, but we try to stick to that 70:30 ratio, so the burger is juicy. The rest of the menu evolved from the whole-animal philosophy,” he explains.

Burgers are made with the trimmings of various cuts of beef. The goal is to create a 70:30 lean-to-fat ratio.

Sandwiches range from Pastrami Reuben and Spicy Chicken to Bahn Mi and Falafel. The menu also features snacks such as wings, fried pickles, beef tallow fries and poutine (the Canadian version of gravy and cheese fries), which is made with cheese curd from Caputo Bros. Creamery in Spring Grove, York County. Other treats include milkshakes and ice cream floats. There is a small children’s menu, as well. 

The butcher shop sees business increase in the fall and winter months when holiday dinners and parties call for something special on the menu.

Cabalar serves as a satellite location for Mad Chef Craft Brewing. “We have been partnering with a craft brewery for some time. Originally it was Voodoo Brewing [headquartered in Meadville, Crawford County], but it was too difficult to make that work during the COVID-19 pandemic. In 2020, we welcomed Mad Chef, which is closer to home,” Steve says of the East Petersburg-based brewery.

A full complement of beers from Mad Chef Craft Brewing is available at Cabalar.

Cabalar also now operates a food truck, which maintained a busy schedule over the summer thanks to stints at Sickman’s Mill and a warehouse-turned-beer hall (Mad Chef) on Ruby Street that operated Friday and Saturday evenings during July and August. 

In addition to the North Queen Street eatery and butcher shop, Cabalar launched a food truck over the summer that stayed busy thanks to private events, gigs at Sickman’s Mill and partnering with Mad Chef on a beer hall that operated in a city warehouse on Friday and Saturday evenings in July and August.

The food truck offers a special smash burger. Steve explains that the 3-oz. burger is available as a single or a double (two 3-oz. burgers). Instead of a patty, a smash burger begins as a ball shape and then is pressed into the grill. Cabalar’s smash burger features onions that are pressed into the top of the burger. It’s topped with Cooper sharp cheese and served on rolls sourced from Commons Commissary Bakery in Lancaster, which also provides sourdough and rye breads. Steve says he also works with several other local bakeries.

Steve’s whole-animal butchering philosophy results in creating products such as dog treats.

Cabalar Meat Co. is located at 325 N. Queen St. in Lancaster. Hours are 11 a.m.-8 p.m., Thursday and Sunday; 11 a.m.-9 p.m., Friday and Saturday. (Closed Monday-Wednesday.) For more information, call 717-208-7344 or visit cabalarmeatco.com and on Facebook and Instagram.

A Piece of the Pie

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There was a point in the not-so-distant past when Meghan Young and Sebastian Schuck thought they would never again work in the restaurant industry, which had brought them together. The fact that Meghan baked for friends during the pandemic and wished them well with a note that accompanied the treat, opened the door to another way forward.

On the menu (clockwise from top): a classic Pecan pie, a Brown Butter Honey Sea Salt pie and a Burnt Honey Squash (think pumpkin) pie topped with artfully toasted meringue.

Passionate about baking and experimenting with ingredients and ethnic foods, coupled with a desire to be challenged by recipes, Meghan set out to earn her associate degree in baking and pastry arts from The Restaurant School at Walnut Hill College in Philadelphia. Upon graduating, she worked at restaurants, cafés and bakeries in the city where, atypically, she embraced a combination of front and back-of-house roles. 

In the fall of 2019, Meghan returned to her hometown of Lancaster to enroll at Millersville University. Working as a server in a local restaurant, she met Sebastian, a bartender with a specialty in all-things coffee. 

Wish You Well co-owners, Sebastian Schuck and Meghan Young, met through working at a local restaurant. Baking for friends during pandemic-related shutdowns convinced Meghan that opening their own bakery would allow them to operate a business on their own terms.

Pre-pandemic, the two were aware of how challenging the restaurant industry can be, but came to experience its full fragility at the height of Covid. Unsure of what to do next, Meghan embraced the idea of opening a bakery. She was confident that together, she and Sebastian would be successful.

Wish You Well

In June 2021, Meghan and Sebastian opened Wish You Well Bakery in the North Queen Street space previously occupied by Harvest Moon Bagel Co. The bakery’s name relates to a phrase that became Meghan’s “calling card” during Covid-related shutdowns. When she provided friends with baked goods, Meghan always included a notecard that closed with the salutation, “Wish you well.” Styled as more than a traditional bakery, Wish You Well also offers breakfast and lunch items for customers who are on the go. 

Meghan begins making a Brown Butter Honey Sea Salt pie by cutting the dough.

With an affinity for exploring food from other cultures, some of the finds are welcomed additions, including a decadent chocolate babka made with yeast-risen sweet dough, spiced-chocolate filling, cookie crumbs and an orange-sumac glaze. Something as simple as chewy brown-butter snickerdoodles topped with cardamom cinnamon-sugar is transcendent. 

Bagels made in-house from scratch are a true labor of love. They’re used in a signature sandwich – the Ruth Bagel Ginsburg – that serves as a nod towards equal pay (plus, Meghan’s middle name happens to be Ruth). It’s composed of smoked salmon, cream cheese, local mixed greens dressed with house-made lemon vinaigrette, pickled red onion, cucumber and capers. The late Supreme Court justice would be proud. 

The dough is then rolled.

Rich, Flaky Pies

You could say that Thanksgiving is Meghan’s time to really shine. She describes the process of baking pies as being nostalgic, sharing that she started helping her mother bake pies for family holiday gatherings when she was a toddler. “Of course, in those days we never made pie crust from scratch,” Meghan remarks. “When I was old enough to follow recipes, I started making crust from scratch. Learning how to properly work with pie dough in culinary school was a game-changer,” she says.

After placing the dough in the pie pan, the edges are crimped.

Learning to scale, Meghan ran the pastry department for Urban Outfitters Headquarters at the Navy Yard in Philadelphia, directing the production of over 600 Thanksgiving pies in 2017. Now developing recipes for Wish You Well, she describes the magic ingredients behind her beautiful and tasty creations.  “I use three different types of flour, including whole wheat, to achieve the desired texture and flavor,” says Meghan. “All butter, no shortening.” 

As for crowd pleasers, she reports that “customers go crazy for the Salted Brown Butter Honey pie, but we’ve sold more Pumpkin [Burnt Honey Squash] than anything else. My favorite is Pecan; it’s the first pie I ever made entirely from scratch for my family, and I’ve made it every year since 2004!”

Meghan always par-bakes her dough to ensure the pie crust is flaky.

The Cost of Local

When it comes to sourcing ingredients, Meghan likes to shop at local farms,  markets and producers on her days off. However, she is not always guaranteed to find local sources for items such as conventional eggs and butter and must rely on other purveyors. While the quality of those ingredients is high, so, too, are their costs, which skyrocketed during the pandemic and have remained so in these inflationary times. 

Making the pie filling starts with eggs.

Comparing invoices from the same provider from over the course of the last two years provides insight. In November 2020, for example, 15 dozen conventional large white eggs (used for baking) cost $24. In September 2022, the cost had risen to $46.05. Over that same time period, 36 pounds of unsalted butter doubled in price, increasing from $71.64 to $146.88.

Local products produced on smaller scales are even more costly. For example, 15 dozen pastured eggs (used as an ingredient in sandwiches) from a local supplier now cost $56. Fifty pounds of all-purpose butter from another supplier cost $17.39, versus $45.18 for a locally produced product.

The honey/brown butter is whisked, while cream and sugars are added.

No Tipping, Please

One key difference at Wish You Well is that tips are neither requested nor accepted. While it might seem strange to attempt to offer money to a business and have them decline, there’s considerable experience behind the decision. “If a restaurant is asking for tips it’s because their employees are counting on that as part of their pay,” says Meghan. Customers, however, “think it’s extra,” she says. Instead, starting pay at Wish You Well is $15 per hour.

“I worked at [a local café] managing a coffee program; my tips in an average week would be $20,” says Sebastian of the practice that saw tips pooled and split evenly among baristas each week.

“I also don’t think it should be the responsibility of the guest to decide what the worker should earn,” Meghan elaborates. “Since we’re not a full-service restaurant, we would [only] have to pay regular minimum wage [$7.25]… but we could still pay less than we are. I know that if we took that approach, the tips we would draw in probably would not bring our team up to $15 an hour.” 

Meghan has been making her signature Pecan pie for nearly 20 years. Her interest in baking was sparked by helping her mother prepare pies for her family’s holiday dinners.

The minimum wage in Pennsylvania for tipped workers – enacted into law in 1977 – is still set at $2.83 an hour. According to the U.S. Census Bureau, the real median household income that year was $13,570. In 2021, that figure was $70,784, more than a five-fold increase.

“I want to set an example for the industry,” says Meghan. “I want to show other small food-business owners that we can make a change; there’s no reason why our industry should operate in this way,” she says. “A lot of establishments have tried this in the past and haven’t lasted. It’s something I know is going to become a difficult adjustment if it ever goes industry-wide, but if we can be one small part of that change, to me, that means something.” 

Indeed, restaurant patrons are starting to question the upcharges, service charges and the tip options that now appear on receipts, especially in the case of take-out. Journalist Michelle Singletary (The Washington Post, September 16, 2022) addressed the growing controversy; the article prompted hundreds of responses, with many voicing their displeasure over the cashless payment systems that default to including a tip – for take-out – that ranges from 15% to 25% on average. (One person shared they now make it a practice to pay for take-out with cash and thus avoids the pressure to mark one of the percentage boxes and instead tips as they see fit.) 

Still others questioned why a person who simply hands you a bag should earn a tip. Some felt it was fine to tip for take-out if it is being shared with the kitchen staff or if the order included special requests and substitutes. Some shared that they were confused by the double whammy of the cashless option coupled with a “tip jar.” 

There’s also a new wrinkle. Per the October issue of Washingtonian magazine, restaurants in larger cities are replacing the word “tip” on the automated receipts with “service charge.” The service fees are being used for any number of purposes including tip pools, rainy day funds, health insurance … In such cases, tipping individual servers is also acceptable, again leading to confusion for guests.   

On the other end of the spectrum, responders said they commiserate with the low wages that restaurant industry workers earn and are happy to tip them. Some went so far as to say if you can’t afford that extra 15% (or more) for the convenience of take-out, perhaps you should stay home and cook for yourself. 

Regardless of where they stood, a majority held the opinion that if tipping is to continue, it’s time to return to the pre-pandemic practice – notably in the case of restaurants – of rewarding a server for excellent service and not feeling pressured to provide a tip that is not warranted. Quite a few said they would be comfortable with higher-priced menus – in order to provide employees with a living wage – and eliminate tipping altogether. Many pointed out that tipping is not a custom in many European countries and reported that service is on par or exceeds that of American restaurants.   

“For us, a fast-casual food service and retail bakery, a lot of people wouldn’t think about tipping 20% in the first place,” says Meghan. “It doesn’t bridge the gap. Restaurant owners benefit from this system – they only have to shell out $2.83 an hour for [tipped] employees, and they’re relying on customers to pay the rest of their wages. I don’t think that’s fair. It’s contributed to the unsustainable, unhealthy environments in restaurants. It’s contributed to the exodus of restaurant workers changing careers because the pandemic gave us a chance to step back and say, ‘Wow, I don’t know why I put myself through that.’ If we didn’t have the bakery, I don’t know that either of us would be working in the industry anymore,” says Meghan. “No,” says Sebastian in quick agreement.

Fair Pay

Many restaurants have taken various approaches to pay staff equitably, including adding a percentage charge to checks, which is earmarked for back-of-house staff, like chefs, managers or expeditors, line cooks and dishwashers. Front-of-house staff, such as hosts, servers and bartenders, usually work for tips. 

Meghan and Sebastian, have worked on both sides of the equation. “It’s not as common to be drawn to both aspects of it,” says Meghan. Pivoting between the two positions became a balancing act of managing social energy in the front of the house or the pressures related to the back-of-house. Each came with different methods of earning income, which in itself could require a role change to make ends meet. “We’ve seen both sides. We know that there’s a pay disparity between the front and back-of-house,” she remarks. “Towards the end of working for other people, I was drawn to environments where I could still bake and interact with guests. I get stimulated by those interactions.”

“We’ve created this romantic idea of what it’s like to work in a restaurant kitchen, that it’s okay to keep treating people this way because everyone’s been through it and this is how you earn your opportunities,” says Meghan. “I remember my first job out of pastry school – it was awesome to get hired out of pastry school,” she says of working for a restaurant in Philadelphia. “But, it wasn’t awesome to realize I got hired part-time for 40 hours a week at $12 an hour; then they offered me the opportunity to become full-time, 60 hours a week, for a salary of $27,000 a year, which worked out to minimum wage, plus the overtime hours I was working.”

“After five months, I could not afford to work there,” she continues. “I couldn’t pay my bills, my bank account was empty. I had to quit.” Looking back, she calls her tenure there as, “The most enriching experience I’ve ever had in a kitchen, and I hated to leave it. I loved what I was learning. I was working with people who inspired me, who were getting recognition on a national level. I got to bake things that were photographed for magazines, but I felt taken advantage of and it was something I couldn’t continue [doing].” 

Fortunately, Meghan and Sebastian found another way forward, together. As a bonus, she is still baking delicious pies that are being photographed for a magazine.

Wish You Well is located at 47 N. Queen St. in Lancaster. Hours are Thursday through Monday, 8 a.m.-2 p.m. Pie orders are accepted online. For more information, visit wishyouwellbakery.com. 

A Tale of Turkey

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Over the years I have eaten everything from free-range birds to frozen Butterballs. However, I’ve found that a locally raised bird provides that special element to the Thanksgiving table. Everyone seems to have an opinion on where to find the best bird and, as you will discover, Lancaster County has plenty of options.

Thanksgiving lore is full of facts and fancies. On a trip to Richmond, Virginia, in 2021, my family –consisting of presidential history buffs – visited Berkeley Plantation, birthplace of William Henry Harrison, ninth president of the United States, and Benjamin Harrison V, signer of the Declaration of Independence. It was here I fully realized I may not have been given the entire truth about the history of Thanksgiving.

Starting in grade school I was taught the tale of Pilgrims and Native Americans who joined in friendship and peace over a meal. The imagery of a dressed turkey and tables full of bounty became iconic to the season. Ever mentioned was Plymouth Rock, where the English Puritan William Bradford and passengers aboard the Mayflower disembarked and formed a colony in 1620. 

However, at Berkeley, I came across a sign while walking the majestic grounds overlooking the James River, 590 miles south of Plymouth, Massachusetts. An arrow pointed to a lane and the sign read, “To site of first Thanksgiving in America.” Down the lane in a small brick encasement stands a slab of granite inscribed with a brief recounting of Captain John Woodliffe and the passengers aboard the Margaret, which landed here in 1619. The charter for the new colonial settlement proclaimed: “We ordaine that the day of our ships arrival at the place assigned for plantacon in the land of Virginia shall be yearly and perpetually kept holy as a day of thanksgiving to Almighty God.”

Berkeley Plantation, near Richmond, Virginia, lays claim to being the scene of the first Thanksgiving in 1619, one year before the Pilgrims and Native Americans shared a meal in Plymouth, Massachusetts. Historians debate which site provided the inspiration for the holiday that has been officially celebrated on the fourth Thursday in November since Abraham Lincoln was president. Many historians point to the Virginia event as being more prayer-oriented, while the one in Massachusetts was food-oriented. Add in the modern element of football and you have a thoroughly American holiday that entails family, food, gratitude and sport.

Some historians note the Berkeley Thanksgiving was merely a prayer gathering and not a feast. Yet some of those same historians speculate the first meal at Berkeley – thus Thanksgiving – consisted of bacon, peas, cornbread and cinnamon water. Either way, no turkey. Although the large wild birds freely roamed the continent and became a useful source of sustenance for early Americans, turkey did not start to make a regular appearance on the feast table until the 19th century. 

Thanksgiving became an annual holiday during the presidency of Abraham Lincoln in 1863 and thereafter, patriotism – turkey, the great American bird, was even proposed as the national symbol by Benjamin Franklin, but lost out to the bald eagle – officially began to intertwine with the feast. Both early and modern American cooks were and are drawn to the bird because its size is big enough to feed an entire family.

What follows are some local sources to make your dinner special. 

The Turkey Lady

For The Turkey Lady, aka Tarrah Berrier, the start of the holiday turkey season begins about 60 days before Thanksgiving or about the time Lancaster Central Market hosts its annual Harvest Breakfast in early October. Since her space for whole turkeys is limited, you’ll need to order ahead of time. Otherwise, she sees a demand for legs, thighs and breasts among shoppers. One creative customer, says Tarrah, takes one of The Turkey Lady’s pre-cooked, boneless turkey breasts, covers it in stuffing and then wraps it all in bacon! Outside of the Thanksgiving season she sells a lot of turkey sausage; on Fridays, she displays approximately 20 different varieties. As for tourists, Tarrah reports that they gobble up the turkey sticks.

Lancaster Central Market, Stand 37, centralmarketlancaster.com

Esbenshade Turkey Farm

Founded in 1858, Esbenshade Turkey Farm, located between Strasburg and Paradise, makes the claim to being the oldest turkey farm in America. With the seventh generation now working this family-owned-and-operated business, it is a fact in which I cannot find fault. No wonder they take pride in raising approximately 8,000 Broad Breasted White turkeys (the most widely bred domesticated variety) each year. Fresh, cage-free and hormone-free turkeys are available in sizes ranging from 10 to 30 pounds. Orders can be picked up at the farm, at Eden Resort & Suites or at Leisure Lanes. Check their Facebook page for ordering and pickup details.

109 Esbenshade Rd., Ronks, facebook.com/EsbenshadeTurkeyFarm

Sensenig Poultry

No, no, no, no! That means no preservatives, no growth hormones, no antibiotics and no animal by-products when it comes to Sensenig Poultry’s turkeys. All birds are raised and dressed on the nearby farm and sold at a retail store in Lititz. The great thing about this location is the variety of products. There are turkey burgers, breakfast sausages, jerky, ring bologna and more at this store that also doubles as a deli selling pre-made items like desserts and side dishes, as well as groceries. Sensenig’s starts taking orders for turkeys in October.

843 Furnace Hills Pike, Lititz, sensenigpoultry.com

Weaver’s Turkey Farm

When I moved back to Lancaster County, I knew I wanted to find a local source for my Turkey Day meal. Located in the farmland between Leola and Farmersville, the Weaver family has been raising and selling turkeys since 1960. Frozen turkeys are available year-round, but the majority of the 18,000 turkeys sold here over an average year leave the simple storefront for Thanksgiving. Weaver’s is also known for its capons, smoked or fresh, and provides portioned turkeys, as well. Advance orders are key. Call ahead to reserve a hormone-free, veg-fed bird for Thanksgiving, as well as before stopping by during the “off season” of December through September.

154 W. Farmersville Rd., Leola, 717-354-9136

Livengood Family Farm

Starting in November, fresh turkeys are available at the closest turkey farm to Downtown Lancaster, Livengood Family Farm. Frozen ground turkey, half breasts, drumsticks and thighs are available throughout the year. In the ’90s, Dwain Livengood and his family helped develop the Certified Organic label in Pennsylvania, and have now “gone above and beyond organic certification standards.” Livengood turkeys are pasture-raised (and “guarded” by the family dogs) and are free of GMOs, soy, antibiotics and growth hormones. The Livengoods insist a free-ranging habitat leads to a tender and flavorful bird. Orders can be placed online starting in October and picked up at the farm in time for Thanksgiving.

1648 Morningside Dr., Lancaster, livengoodfamilyfarm.com

FYI: The National Turkey Federation estimated that 46 million turkeys graced dining tables in 2021.

Don Shenk: Christian, First Responder, Photographer

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Almost a year later, it still seems odd to open my Facebook feed or go to the Lancaster County Photography Facebook page and not see photographs posted by Don Shenk. On December 23, it will be a year since Don left us. 

Don Shenk began his life-long interest in photography in junior high school.

Many people are known for their habits and in Don’s case, his involved a camera. He rarely went anywhere without one. “I always have a camera in my vehicle,” he once told me, explaining he never knew when a photo op would suddenly materialize and he wanted to be prepared. He estimated that 70% of his shots were taken from the driver’s seat. 

Don, who was a graduate of Penn Manor High School (class of ’62), began taking pictures as a junior high school student. In the late ’60s, Don became a freelance contributor to Lancaster Newspapers (now LNP). He also became a lifelong member of the New Danville Fire Company and used his photography skills to document traffic accidents, fires and other disasters for the company. 

Don was making his way along a backroad on a snowy day when a buggy suddenly appeared.

Don, who went on to graduate from Lancaster Bible College, served Youth for Christ Ministry in various capacities. (He was a long-time member of Central Manor Church of God.) Later in life, he would parlay his outgoing personality into becoming a sales rep at J. H. Brubaker Lumber (now Lezzer Lumber). Following retirement, Don worked part-time at Cherry Hill Orchards, which provided him with more subject matter. 

When he wasn’t working, Don was roaming the countryside of the Southern End, capturing the comings and goings of trains at the Strasburg Rail Road, or visiting his favorite place in the city, Lancaster Central Market. His wide-ranging portfolio documents the natural beauty of the county (his tagline was “God creates, I capture”), a Who’s Who of Central Market standholders and provides a peek into the life of Lancaster’s Amish community. 

Don frequently captured the beauty of Lancaster County’s farmland.

Don had a special relationship with the Amish. The fact that he strived to capture them in their own environment – working the fields, maintaining their farms, supporting community events and even relaxing – provided a comfort factor. “The Happening” (as the Amish refer to the events of October 2, 2006, that took place at the West Nickel Mines Amish School) had a profound influence on Don from several perspectives: as a Christian, a first responder and a photographer (he loved to take pictures in the area around Nickel Mines). He graciously allowed us to use one of his photos of Amish children making their way home from school in that year’s November issue. In fact, the photos seen throughout this month’s issue also demonstrate Don’s giving nature. He gifted me with several files of photos and told me to use them should I ever need “filler” material. His work regularly appeared in Pennsylvania Magazine.  

The Pinetown Bushong’s Mill Covered Bridge off Route 222 is illuminated by Moravian stars at holiday time.

Retirement allowed Don to expand his horizons. He remained an active member of the Lancaster Camera Club (he was a charter member, served as president twice and chaired the club’s annual show on occasion). In 2016, he was named as a Fellow of the Wilmington International Exhibition of Photography.  

Don was especially proud of realizing his dream of having a book of his photographs published. Seasons of Lancaster County (published by Schiffer Publishing in 2019), which chronicles the four seasons as they unfold, was dedicated to the five Amish girls who were killed at West Nickel Mines, as well as the five who were wounded and survived the events of that day. Don shared with writer Kathleen Wagner that the dedication he wrote for the book was meant to  “prepare the reader for the honest and respectful photos that follow.” (The book is available through Schiffer and Amazon.) In the dedication, Don wrote that he “felt as one with the Amish, as well as the first responders, and prayed for them.” He also explained the Amish community’s ability to forgive with scripture: “For if you forgive other people when they sin against you, your Heavenly Father will also forgive you” (Matthew 6:14, NIV). The page opposite the dedication depicts a photo of Amish children during recess that was taken at West Nickel Mines Amish School in 1990. 

Don’s skills with a camera prompted him to be named the official photographer for the New Danville Fire Company.

Don also worked with Schiffer to publish Lancaster County: A Keepsake in 2019. Again, he was given the opportunity to choose all the photos that appear in the book. 

Despite spending more than six decades taking photographs, Don never considered himself a professional. He would only go so far as to call himself an “advanced amateur who just loves to take pictures.” I can only imagine the fun he is having in heaven with his camera. 

Lancaster Central Market was probably Don’s favorite destination in the city and his portfolio contains a Who’s Who of standholders.

 

Don was a graduate of Lancaster Bible College and a longtime member of Central Manor Church of God.

 

Because of the respectful way in which he photographed the Amish, they allowed him access to events such as barn-raisings.

 

Mud sales and other community benefits always attracted Don’s attention.

 

The Strasburg Rail Road was another of Don’s favorite subjects.

  

Top 10 To-Dos for October 2022

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1 Lancaster County Best Kept Secrets Tour | October 6-22

Photo courtesy of Best Kept Secrets Tour.

Various Locations

Experience a unique shopping adventure featuring 41 off-the-beaten path businesses. Travel place to place in your own vehicle at your own pace. Participating businesses offer a range of refreshments, games, gifts, farm tours, demonstrations, workshop tours, make & take projects and more. Tickets are $11 each ($1 per ticket is donated to Lancaster Early Education Center) and are valid until October 22. Information: 717-721-9409 or bestkeptsecretstour.com/lancaster-county.

 

 

 

2 Legacy of Sleepy Hollow | October 6-November 6

Photo courtesy of C.R. Pollock/Strasburg Rail Road.

Strasburg Rail Road

A professional cast of actors brings a new perspective to the classic tale, Legacy of Sleepy Hollow, with the help of grand special effects, live horses and the scariest train ride of the season. Join Isabel Crane, the great-great-granddaughter of the legendary Ichabod Crane, as she takes you on a frightful journey filled with sword fights, ghosts and a centuries-old curse surrounding her family. 301 Gap Road, Ronks. Information: 1-866-725-9666 or strasburgrailroad.com/special-events/legacy-of-sleepy-hollow.

 

3 Maize & Snitz Market Faire | October 7-8

Photo courtesy of Maize & Snitz Market Faire.

1719 Museum

Discover what life was like in Pennsylvania during the 1700s. Learn about Indigenous life in the area, engage with artisans demonstrating early American trades and tour the 1719 Herr House. Also, shop for hand-crafted items such as redware pottery, hand-dyed wool yarn, hand-turned wooden implements, wrought iron, bobbin lace and 18th-century paper goods. Tickets are $10 for adults and $7 for children. Tickets can be pre-purchased online or at the event. 10 a.m.-3 p.m. 1849 Hans Herr Drive, Willow Street. Information: 717-464-4438 or mennonitelife.org/event/maize-snitz-market-fair.

 

 

4 Apple Dumpling Sale | October 7-8

Photo courtesy of Ephrata Cloister.

Ephrata Cloister

Nothing says fall like a warm, juicy apple wrapped in pastry and covered in sweet cinnamon syrup. Enjoy the delicious Pennsylvania Dutch treat (made by Achenbach’s Pastries) while supporting the Ephrata Cloister. All proceeds benefit the Back to the Cloister Fund, which is used to return original items to the historic site. Apple dumplings can be purchased for $5 each at the Museum Store. The sale will run from 10 a.m.-3 p.m. on October 7 and 9 a.m. until sold out on October 8. 632 West Main Street, Ephrata. Information: 717-733-3733 or ephratacloister.org/events/apple-dumpling-sales.

 

5 Fallfest | October 8

Photo courtesy of Bright Side Opportunities Center.

Bright Side Opportunities Center

Celebrate fall with the community at this free family-centered event. Enjoy bouncy houses, vendors, raffles, face painting, crafts and more. Kids ages 9-17 can participate in a basketball skills contest to win cash prizes in three categories: three-point shooting, dribbling skills and a knock-out tournament. Bright Side Soul Food dinners will be available, including fried fish, chicken or pulled pork. 12-5 p.m. 515 Hershey Avenue, Lancaster. Information: 717-509-1342 or brightsideopportunities.org.

 

6 Blues & Brews Street Festival | October 8

Photo courtesy of Blues & Brews Street Festival.

Front Street, Marietta

From 1-6 p.m., Marietta will be shutting down Front Street from McCleary’s Pub to River Trail Brewing for an afternoon of beer and music. Between those two venues, attendees will be able to freely enjoy their brews, listen to music and visit various food trucks and vendors. At McCleary’s Pub, hear music by Moe Blues from 1-3 p.m. and Six Whiskey Revival from 4-6 p.m. Octavia Blues Band will perform at River Trail Brewing throughout the afternoon. Admission is free. Information: 717-426-2225 or marietta-pa.com/events/pub-crawl.

 

7 Harvest Days | October 8-9

Photo courtesy of Landis Valley Village & Farm Museum.

Landis Valley Village & Farm Museum

Join Landis Valley Village & Farm Museum for their oldest and largest event of the year. Explore demonstrations, exhibits, live music, a children’s discovery tent and other activities. Visitors can also taste heirloom varieties of apples, pick a pumpkin and experience horse-drawn wagon rides. Food will be available for purchase on site. Free parking. 11 a.m.-5 p.m. 2451 Kissel Hill Road, Lancaster. Information: 717-569-9312 or landisvalleymuseum.org.

 

8 Past, Present, Pumpkins! | October 15

LancasterHistory

Learn all about the autumnal icon at this family-friendly event. Discover the historical origins of the pumpkin and why we decorate our front porches with them each year. Plus, decorate a small jack-o’-lantern. Tickets are $5 per child and free for adults. Advanced registration is required to guarantee supplies for everyone. 10 a.m.-12 p.m. 230 North President Avenue, Lancaster. Information: 717-392-4633 or lancasterhistory.org.

 

 

 

9 Fall Artwalk | October 15-16

Photo courtesy of Lancaster ArtWalk.

Downtown Lancaster

Lancaster Artwalk is a self-guided tour of the downtown galleries in Lancaster City. Stroll around at your own pace and enjoy special exhibitions, live demonstrations, meet-the-artist events, children’s activities and more. Saturday, 10 a.m.-5 p.m., and Sunday, 12-4 p.m. Information: lancastercityartgalleries.com/lancaster-artwalk.

 

 

 

 

10 Yummie’s Boo Bash | October 29

Photo courtesy of Kitchen Kettle Village.

Kitchen Kettle Village

Take the family to Kitchen Kettle Village for a fun day of Halloween festivities. Kids can get their picture with the Kitchen Kettle Village mascot, Yummie, participate in a costume contest, make a whoopie pie and go on a scavenger hunt for exclusive surprises and treats. Tickets are $12.95 for children and $19.95 for adults. Tickets also include a lunch voucher for use at the Harvest Café. 9 a.m.-6 p.m. 3529 Old Philadelphia Pike, Intercourse. Information: 717-768-8261 or kitchenkettle.com.

 

For more information on local events, click here!

Columbia Makes A Super-Natural Connection to Halloween

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Thanks to several organizations that sponsor Halloween-related events and the fact that spookiness seems to be synonymous with Columbia, it only makes sense that this river-town is putting its trademark on the holiday. 

Mt. Bethel Cemetery, Photo by John Reitzel.

Cle Berntheizel, the owner of Garth, an art gallery, café and event space in Columbia, points out that Columbia has always been in search of a niche holiday or a moment in history around which special events could be held to bring visitors to the river-town. Think about it: Marietta basically owns Christmas, while Lititz is forever linked to the Fourth of July. Gettysburg, of course, lays claim to the Civil War.  

Halloween was a little gold mine waiting to be claimed. Over the past 25 or 30 years, the popularity of Halloween has simply exploded, propelling it to become the second most impactful – from an economic perspective – holiday on the calendar, with Christmas holding the top spot. 

If you walked into a store in the days following the Fourth of July, no doubt you found it was already packed with Halloween merchandise. The National Retail Federation reports that last year’s Halloween-related expenditures registered a record $10.14 billion! Why? Halloween simply provides an excuse to decorate, entertain and have fun without the pressure of buying perfect gifts, hosting family dinners and creating a Martha Stewart-like fantasy land in your front yard (although from the looks of things, people in Lancaster County are headed in that direction). 

Columbia native, John Reitzel, whose photos of Mt. Bethel Cemetery and Veterans Memorial Bridge are seen here, became enamored of photography when he purchased a camera for a trip to Yosemite three years ago. He so enjoyed capturing images of one of the country’s most picturesque national parks that upon his return home, he then began to train his lens on the Susquehanna River and sights in and around Columbia. An Air Force veteran, Reitzel went on to become a color analyst in the catalogue/magazine industry. He is also a talented woodworker and uses his skills to create frames for his art, which is sold at Murphy’s Mercantile.
His work has garnered an appreciative audience, as he took first place honors in the rivertown category of a past Susquehanna Greenway photo contest and was the subject of an exhibit held at Columbia Crossing in 2001. His work is often posted on Lancaster County Photography’s Facebook page. You can also see his work at susquehannaphotos.com.

Speaking of Martha, she apparently was already fielding queries in early August from social media followers asking when it’s appropriate to decorate for Halloween. Her answer? Martha is of the opinion that decorating for the months of September, October and early November is now a multi-faceted endeavor. Fall/harvest décor should replace summery elements right after Labor Day. It can then morph into Halloween on October 1. Pull the scary stuff out on November 1, and you’re back to harvest for the next few weeks. 

It seems that Columbia has always flirted with making Halloween its own. After all, the annual Mardi Gras Halloween Parade, which is held the Thursday before Halloween, has been a holiday staple for nearly a century. Then there’s that Bigfoot-like character, the Albatwitch, that supposedly stalks the woodland around Chickies Rock. Its legend now fuels a very popular event that’s held in early October. 

Columbia secured a place of honor on the Halloween Happenings map in 2001, when its street-theatre production – Haunted Lantern Tour – became the hottest ticket in town for the next nine years. More recently, the historic Mt. Bethel Cemetery has begun hosting Fête en Noir, a fundraising event held in September that sees black-clad guests arrive to socialize and dine amidst the gravestones. No disrespect is intended – a historic connection exists, as Victorians once flocked to cemeteries such as Mt. Bethel for an afternoon of communing with nature, picnicking and remembering the departed.  

Referencing times gone by, Columbia’s antiques and retail shops are stocked with a treasure trove of Halloween items at this time of the year. So, if you’re looking for something special, head for Columbia! 

Last but not least, is the eerie factor. Columbia is haunted! Some homeowners reportedly share their dwellings with former residents. “They seem to be concentrated on this end of town,” Halloween enthusiast, Gary Brubaker, says of the ghost-friendly streets that are closest to the river. “I don’t know … maybe it has something to do with the Underground Railroad?” 

Reaffirming that observation, Kay Leader tells of being at Garth on one occasion and having visitors who had climbed the stairs to the second-floor café remark to her how interesting it was to have passed re-enactors dressed in Victorian garb on the staircase. “Cle didn’t know what they were talking about,” she says, noting that the building has served many purposes over the centuries and perhaps the “ghosts” were connected to one of those. Cle embraces the spookiness of Columbia to a degree and occasionally hosts events that feature psychic mediums. 

Painted signage that heralded the names of businesses or served as advertisements are part of a fascinating hobby in which devotees travel far and wide to document “ghost signs” that are revealed when buildings are in the process of being razed or renovated. Many businesses – such as Bootleg Antiques in Columbia – have brought the signage back to life.

Last Halloween, as part of Create Columbia’s new home-tour event, Garth hosted a lecture presented by Columbia native, MaryAlice Bitts-Jackson, who acquainted guests with her hobby of tracking down “ghost signs” – painted graphics and advertisements that once decorated the exteriors of buildings and are now being revealed and brought back to life during restoration projects. Ghost signs have given way to a new hobby for “detectives” like MaryAlice, who travels far and wide to document them. MaryAlice reported that Columbia (as well as Lancaster City) is a great place to see ghost signs.    

Columbia Halloween House Tour: October 30  

Create Columbia is a nonprofit organization that promotes Columbia from an artistic and creative perspective by encouraging artists to live and work there and by providing opportunities for art lovers to patronize the galleries, shops and other creative outlets that exist. For example, the garden tour that was revived by Create Columbia several years ago has enjoyed success due to the fact that it has an added artistic element – each property features a working artist, including some as well-known as Freiman Stoltzfus. 

“The nice thing about Columbia is that people like to share what they have with others,” Kay notes, adding that in addition to artists, garden-tour visitors are often afforded the opportunity to interact with the homeowners and learn about the town’s historic architecture or the old-fashioned plants that define their gardens. 

That sentiment of sharing gave several of the organization’s supporters an idea. People love to decorate for Halloween in Columbia, so why not share that fact with visitors. “Right off the bat, we came up with a list of friends and family members who are into Halloween,” says Denise Brubaker. “Everyone we approached was really into doing it.” She and Gary even recruited one of their sons and a grandson to greet tour-goers in the dungeon of the market house. “I even found them jailhouse costumes,” she adds.  

Riley and Reece Schaeffer in front of their home on Chestnut Street in Columbia. Photo by Kirk Zutell.

If you recall, Halloween weekend 2021 was a near-disaster. Trick-or-Treat was scheduled for Friday – rain or shine – in the county’s jurisdictions. Torrential rain was indeed in the forecast. Members of Facebook, Nextdoor and other social media sites committed near insurrection by announcing their neighborhoods would be postponing trick-or-treating to Sunday (October 31) night. Holy crashing websites! Create Columbia realized their inaugural house tour, whose hours were 3-8 p.m. on Sunday, October 31, might suffer, as adults would need to take their children on their rounds. 

No matter, the show had to go on and what a show it was! Those people in Columbia are beyond creative where Halloween is concerned. Styling ranged from tasteful seasonal motifs to theatrical “productions” such as séances. The Brubakers’ Halloween “museum” is amazing! Nearly everyone was in costume and makeup. Everywhere you went, the lighting expertise – and even the theatrics – was phenomenal. Did I say I had a good time? 

The success of the weekend-long event encouraged the Create Columbia committee to begin expanding its Halloween horizons. This year’s tour will feature nine stops, including five private homes and locales such as Art Printing, which makes its home in the Samuel Miller Mansion (a favorite destination for paranormal investigators), the dungeon in the market house and Mt. Bethel Cemetery, where Día de los Muertos (Day of the Dead) will be observed with mini-tours of the grounds. “Whether it’s the garden tour or now Halloween, we have to work ahead,” says Kay. “We’re already lining up houses for 2023 and 2024. Next year, Cle has volunteered to chair a masquerade ball.”     

Create Columbia’s Halloween House Tour is being held Sunday, October 30. Hours are 3-8 p.m. Tickets can be purchased at Columbia Market House on Saturday (7 a.m.-3 p.m.) and Sunday (tour hours), as well as at Mt. Bethel Cemetery (Sunday only). Tickets are $15; proceeds benefit an art-related scholarship fund. For details, visit createcolumbia.org and Facebook.   

In addition to the house tour, Columbia will be the scene of other Halloween-related events, including: 

Albatwitch Day: October 8  

Mark your calendars for October 8 and get caught up in things that go bump in the night! Columbia Crossing will host a day dedicated to Columbia’s Albatwitch, a legendary creature that’s small in stature (4 feet) and moves like a human but resembles Bigfoot in appearance. Albatwitches supposedly like to hang out around Chickies Rock. 

The day-long event will feature lectures, live music, food, vendors and trolley tours, one of which will be narrated by ghost-hunter Rick Fisher and historian Chris Vera. Lecturers will include Mary Fabian, the founder of PA Bigfoot Project; Eric Altman, an authority on southwest Pennsylvania’s Chestnut Ridge, where things out of the ordinary occur; Tim Renner, host of the podcast, Strange Familiars; Lou Bernard, a writer who investigates old legends and stories; and Robert Phoenix, who practices Pennsylvania-German powwow (a blend of folk magic, healing remedies and Christian prayers). 

Columbia Crossing is located at 41 Walnut St. Hours are 11 a.m.-5 p.m. For details, visit albatwitchday.com.  

Pumpkin Painting: October 15 

Unleash your creativity at Columbia Crossing, where a day-long, pumpkin-painting party will be held. All supplies will be provided; a $4 donation is suggested. 

41 Walnut St. 10 a.m.-4 p.m. For details, visit susquehannaheritage.org. 

Columbia Haunted Lantern Tour: Industry Ascending: October 22-30

The lantern tours were launched in 2001 as a result of Columbians Janet Wood, Tom Vecchiolli, Cle Berntheizel and a few other residents reflecting on the success of the community’s ghost-oriented Christmas House Tour (2000). The tour ultimately inspired Ghosts of Columbia: A Haunted Lantern Tour, which took place in October. The vision of the new tour was to provide guests with a historically immersive experience, with historic interiors as the focal point. The Columbia Downtown Development Corporation (CDDC) financed the tours through 2010. Janet Wood, a local costumer and the director of Columbia High School’s theatre department, played a pivotal role, as she devised concepts and logistics, did research and created costumes. Others contributed by conceptualizing characters, plot lines, scenes, etc.

By 2005, 120 volunteers were involved (including actors). In 2010, Wood announced her retirement and the event carried on with the support of the CDDC. Because attendance declined in 2010, it was ultimately canceled in 2011. In 2014 and 2015, it was partially resurrected by Wood, with Mount Bethel Cemetery taking over as the sponsor. Attendance continued to wane and the event ultimately became history.

In 2017, Sara Mimnall, who had been a long-time participant in the event as an actor – and who has a love and appreciation for the performing arts, as well as all-things spooky – had the idea to revive the tours. Now known as Columbia Haunted Lantern Tour, the theme of its inaugural outing, Spirits Rising, was inspired by previous tours and featured a séance through which beloved characters were recalled.

Today, Sara creates the scripts that feature original characters, newly introduced historical figures and fresh storylines. Approximately 50 volunteers take part in the tours. Sara credits the “ever-changing themes” that have touched on disease and famine, 1920’s nightlife, superstitions and folklore, etc. for the renewed interest in the event that this year will focus on how business and industry transformed the town. The 2022 tour will include a trip through Columbia – via the Rivertowne Trolley – and stops at such sites as the Miller Mansion and Mount Bethel Cemetery among others.

In 2019, Sara took the lantern tour concept a step further and created an umbrella organization, Rivertown Theatre Productions, LLC. According to Sara, the intent of the all-inclusive nonprofit community theatre is to “unite those with a passion for history and the performing arts.” Sara is assisted by Tracey Mimnall, Rachel Mimnall, Holly Graybill, and Chris Raudabaugh, whom she calls “the backbone of the company.”

The theme of this year’s lantern tours is “Industry Ascending.” Tours will be held the evenings of October 22, 23, 28, 29 and 30. Reservations are required. Call 717-587-5368. For details, visit columbiahlt.com.

Messages From Heaven: October 22 

Garth will be hosting psychic medium and podcaster Hope Taylor, who views her group events as healing experiences for those in attendance, as her readings validate a connection to those who have passed through evidence, personality, memories and messages of love. Hope promises to provide as many connections and messages as possible. 

22 S. Second St. 1 p.m. Purchase tickets through eventbrite.com.  

Haunted Dinner: October 22 

Columbia Market House will host a haunted dinner and dungeon tour. Tickets are $25 and are limited to 50 guests. 

15 S. Third St. 6-10 p.m. Call 717-572-7149 for tickets. 

Mardi Gras Halloween Parade: October 27  

The parade grew out of an event that was first held in 1916 and celebrated the installation of 135 lighting standards in the borough. Sponsored by the More Light Association, the original event was modeled on Mardi Gras celebrations held in New Orleans. The event, which eventually took the shape of a parade, continued through the 1920s, after which the Columbia Area Jaycees took over as the sponsoring organization. In 2002, the Columbia Lions Club and Sunsnappers, a men’s service club, became the parade’s sponsors. The parade features local high school marching bands, first responders, Columbia High School’s homecoming court and divisions such as walkers, baton, floats (many sponsored by local businesses and organizations) and individuals. This year’s theme is “Back to the ’90s.” 

The parade steps off at 7 p.m. at the Columbia Borough Fire Department, located at 726 Manor St. From there, it winds its way around town. For more information, visit Facebook.com/ColumbiaMardiGrasParade.     

Halloween Party in the Park: October 29 

Sponsored by the Movers and Shakers Society, the event will feature a DJ, vendors, local businesses, trick-or-treating and  costume contests for adults and children. 

Locust Street Park, Locust St. and Lancaster Ave. 4-8 p.m. For details, visit Facebook.com/cmss17512. 

Susquehanna Supernatural Symposium: October 29 

Psychic medium, Lucky Belcamino, the co-founder of the New England Paranormal Society, is hosting an event at Keystone Artisan Werks that will include speakers such as Rick Fisher and Chris Vera, vendors, a Houdini séance and more. 

199 Bridge St. 6 p.m. This is a ticketed event: PayPal.me/ghostchick. 

Field of Screams/Corn Cob Acres 

If you still haven’t had your fill of Halloween activities, don’t forget Field of Screams is just minutes away in Mountville. Celebrating its 30th season, America’s Number One haunted attraction (per USA Today), has evolved from high school students popping out of cornfields to a highly technical/technological attraction that continues to be operated by its original owners, Jim and Gene Schopf (and their families), and stars a ghoulish cast of hundreds of extras. 

The Schopfs dare you to go on the Haunted Hayride and negotiate the Den of Darkness, Frightmare Asylum and the Nocturnal Wasteland. There’s also a midway that features food and live musical entertainment. The season closes on November 12, with the annual 5K Zombie Fun Run (costumes are all but required), proceeds from which benefit the PA Breast Cancer Coalition. 

If you’re looking for something a little tamer, Corn Cob Acres is perfect for an afternoon outing with the kids. There’s nothing scary here. The 50 activities are geared to fun on the farm. 

191 College Ave., Mountville. Field of Screams is open weekends (Fri.-Sun.) through October 30, as well as Thursday, Oct. 13, 20 and 27, Monday, Oct. 31 and Nov. 4, 5 and 11. Corn Cob Acres is open weekends (Fri.-Sun.) through October 30. Fieldofscreams.com and corncobacres.com.

Good Bones

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It’s only appropriate that the Halloween-loving Schaeffer family lives in one of Columbia’s grand Victorian homes – many of the traditions that now define Halloween are rooted in the era in which their home was built. 

Reece and Riley Schaeffer pose in front of the fireplace that was hidden behind river rock and paneling. They are attired in dresses created by Janet Wood of Regalia Costumers. Reece and Riley are students in the Columbia Borough School District. They are also students at Paula’s School of Baton. Both will be participating in the Mardi Gras Halloween Parade.
Have you ever wondered why Victorians never smiled in photographs? There are several reasons. In the early years (late 1820s) of photography, exposure time could be as long as 15 minutes, thus making a smile impossible to maintain. Also, portraits were only taken for special occasions and therefore their formality required a more serious look. Broad smiles were also considered to be ill-mannered. Aesthetically, small mouths were in vogue – in fact, photographers told subjects to say “prune” in order to make their mouths look even smaller. As few people had “pearlie whites,” it was simply better to not smile.

Glen and Crystal Schaeffer were on the hunt for an old house. The search came to an end in 2000, when Crystal’s mother called to say she saw the perfect candidate on Chestnut Street in Columbia. “She was driving past and noticed the columns and then the For Sale sign,” Crystal recalls. 

The house has a storied past. Dating to 1880, it was built for Emily Fitzgerald and her children following the death of her husband, a surgeon who practiced for a time in Alaska. Upon the family’s return to Columbia, Dr. Fitzgerald fell ill and died. 

In 1920, the Brown family purchased the house. Over time, an apartment was added to the second floor. The Schaeffers also learned that rooms on the upper floors were once rented to railroad workers. 

Crystal poses with “guests” at last year’s séance-themed stop on the Columbia Halloween House Tour.

The house passed through several generations of the Brown family, with the last owner being Tybertus Brown, who died at the age of 91 in 2005. Even though she had moved, her obituary referenced her one-time residence in Columbia. According to neighbors, Mrs. Brown, who taught in the Columbia Borough School District and was a regular volunteer for Holy Trinity’s annual fasnacht sale, was such a meticulous  gardener that she was often seen using scissors to put the final touches on the mowed lawn. Legend also has it that she painted portions of the exterior of the house pink. “We were told it had to do with the arrival of a grandchild,” says Glen, who questioned the pink paint he uncovered when he was prepping the exterior for a new color scheme.  

A skeleton dressed as a pirate and his friends welcomed guests to the sitting room. The red glass of the period globe lamp adds to the ambiance. At one time, kerosene oil was used to illuminate such lighting fixtures.

The Schaeffers toured the house and loved what they saw. “The bones were good, it just needed updating,” Crystal notes. The process began by addressing the mechanicals, with the house receiving a new HVAC system. It was completely rewired, as well. 

Fortunately, Glen, who grew up in an old house in Coatesville, was able to carry out many of the projects, the first of which was eliminating the apartment and returning the house to a single-family residence. Then came the mundane projects such as removing layers of paint and what Crystal remembers as “lots of ’70s wallpaper.” He also removed a back staircase. The acoustic tile that covered the ceilings throughout was also removed. 

A witch’s dress borrowed from Janet Wood’s collection of costumes set the tone in the foyer that leads to rooms at the back of the house. Glen and Reece made the bats. The floor was a project that saw Glen create a stain that was applied in a stenciled diamond pattern over the original subfloor.

A mystery was solved in the sitting room with the help of Cle Berntheizel, whose Victorian-era home is a block away. Someone had covered the fireplace in river rock. “Cle came and looked at it and said, ‘I bet the original fireplace is under there.’” Then the three noticed the wall had some give to it and discovered paneling had been erected to eliminate the niche in which the fireplace sits. As Cle suspected, the original marble fireplace was still there. Better yet, it was in pristine condition. By removing the paneled wall, the room became a foot wider. “The room looked so much bigger,” Crystal notes. 

Other projects included transforming the third floor into a dual-purpose media and craft room. The kitchen and bathrooms were remodeled, as well. 

Mourning drapery decorated the staircase.

Glen also got creative in the foyer and hallway that leads to the back of the house. “The parquet floor was not in the best shape, so I took it down to the subfloor, put a finish on that and then created a darker finish and stenciled it over the subfloor to create a diamond pattern,” he explains. What was meant to be a stop-gap measure proved to be an eye-catching and enduring project. Glen also created a period stencil for the breakfast-room walls, with Crystal applying the gold-hued paint.   

Furnishing the house became a labor of love. Glen notes that because of the high ceilings (10 feet), contemporary furniture looks out of scale, thus the need to mix in period pieces. Early on, the antiques shops in Adamstown became their Sunday destination. The prized breakaway bookcase in the parlor was scored at the legendary Brimfield Flea Market in Massachusetts. Auctions also provided them with finds. “You have to remember, back in 2000, the Internet was still new,” Glen says. “There weren’t online sources for furniture and auctions. Now, I can bid on something online and go and pick it up.” Crystal reports that Victorian Homes magazine became her bible. “One thing you quickly learn is that a Victorian is never done,” she notes. 

“Guests” take part in the séance that was held in the formal dining room.

Being new to town – Crystal grew up in nearby Kinderhook – the Schaeffers wanted to get involved in Columbia happenings. They volunteered to take part in the Haunted Lantern tours. Working with artistic people like Janet Wood introduced the Schaeffers to another creative outlet – decorating for Halloween. “Halloween is just fun, there are no expectations,” Glen says of the creative and artistic direction they take to welcome trick-or-treaters to their home on October 31. 

The decorations are a mix of vintage and new. For last year’s séance theme, Crystal put her skeletons – most purchased through Michaels – to optimal use. However, scary was the last word that came to mind when you entered the dining room. Instead, the Schaeffers definitely achieved what Crystal termed “whimsical and fun” with their theme. 

“We are always looking for things,” Crystal notes. She also adds that she makes it her mission to shop the post-Halloween sales and considers the Oriental Trading Company (online) as a top source for anything Halloween. 

The breakaway bookcase in the parlor, which was purchased at the Brimfield Flea Market in Massachusetts, brings scale to the 10-foot ceiling.

“We love Trick-or-Treat night,” Crystal shares. “We set up a cemetery on the front lawn, have projections going in the windows and Glen short-circuits the porch light.” On a “slow” night, they’ll hand out 300 pieces of candy. 

The Schaeffers have another reason for celebrating Halloween. Their daughter, Riley, was born on October 31. And, no, she has never had a Halloween-themed birthday party. 

As for last year’s house tour, the Schaeffers were thrilled to show their first visitors through the house. “Members of the Brown family were our first visitors,” Crystal says. “They wanted to see what we did with the house and we were happy to give them the grand tour. They seemed very pleased, which made us happy.” 

The Schaeffers’ home will be on this year’s Columbia Halloween House Tour. They plan to welcome visitors to their “Dead and Breakfast Inn.”

A Victorian Halloween

The era’s namesake, Queen Victoria, loved Halloween and the most coveted invitation during the fall social season was to the annual party she held at Balmoral in Scotland. Many of the traditions that now define Halloween are rooted in the Victorian era. 

 

Candy Corn was introduced in the 1880s by the Wunderle Candy Company of Philadelphia. Candymaker George Renninger concocted the treat out of sugar, corn syrup, marshmallow, fondant and other ingredients. Cincinnati’s Goelitz Candy Company (now Jelly Belly) began producing a similar treat they called Chicken Feed in 1898 and the rest is history. Candy Corn revolutionized Halloween as it was among the first manufactured treats to be handed out to trick-or-treaters. 

 

Before manufactured treats were slipped into bags, trick-or-treaters received homemade treats, apples and nuts. The apples helped homeowners economize as they were plentiful and inexpensive as compared to chocolate and other sweets. 

 

Jack-O-Lanterns are rooted in Ireland. Legend has it that a ne’er-do-well known as Stingy Jack struck a deal with the devil that he would never claim Jack’s soul. Upon his death, Jack was not welcomed in heaven or hell and was doomed to wander the Earth for eternity with only a hollowed-out turnip lighting his way. In the 1800s, it became customary for the Irish to carve faces into root vegetables such as turnips and potatoes and sit them on doorsteps and windowsills at Halloween time to ward off evil spirits. Irish immigrants continued the tradition, using the more plentiful pumpkins and gourds that grew in America. 

 

During the 1800s, Halloween had romantic connotations. Superstition held that if a woman gazed into a mirror at midnight on Halloween, she would glimpse the reflection of the man she would marry. If a skeleton appeared, she was destined to be an old maid. 

 

Halloween-themed paper goods and party favors came into vogue during the late 1800s. 

 

Masquerade balls became fashionable at Halloween during the 1800s. Initially, partygoers borrowed from historic figures to fashion their costumes. Later, the discoveries made by archeologists and astronomers led to a fascination with costumes that conveyed ancient civilizations and celestial themes.  

 

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