Holiday Travel & Events Thanksgiving Week Healthy & Delicious Recipes A Visit to LDV Winery The Spirit of Torrance A Taste of Ge�ysburg Explore Albuquerque A�tude of Gra�tude Employment Law
CONTENTS BIG WEEKLY BLEND 5. Editors Block 6. Big Weekly Blend Podcast FOOD, WINE & TRAVEL 8. Holiday Travel Talk 14. The Spirit of Torrance 20. Bo�ger Mansion in Albuquerque 22. A Visit to LDV Winery 24. Ge�ysburg’s Dynamic Food Scene 34. Holiday Side Dish Recipes PERSONAL & PROFESSIONAL GROWTH 38. The Power of Gra�tude 40. Sincere Apprecia�on in the Workplace 41. When to Call an Employment A�orney
PAGE 3
EDITORS BLOCK “I would maintain that thanks are the highest form of thought; and that gra�tude is happiness doubled by wonder.” G.K. Chesterton This issue celebrates Thanksgiving week and the start of the winter holiday season with podcasts covering travel �ps, unique escapes and des�na�ons, fes�ve events and ac�vi�es, shopping, and gi� ideas. And if you are looking for ways to stay healthy during the holiday fes�vi�es, check out our recent Big Weekly Blend podcast chat with Dr. Jackie Eubany, and try the holiday side dish recipes from Chef Ivan Flowers, and cookbook author Ruth Milstein. Speaking of food, wine, and travel, Cori Solomon shares her visit to Torrance in Southern California, Debbie Stone gives us a taste of historic Ge�ysburg, and innkeepers Steve & Kathy Hia� talk about the visitor experience in Albuquerque, New Mexico as well as the fascina�ng history of their inn, Bo�ger Mansion of Old Town. A few weeks ago we drove from North Carolina to Tucson, Arizona, and along the way, visited with Curt Dunham and Peggy Fiandaca, the husbandwife team behind LDV Winery. Their tas�ng room is in Sco�sdale, and their vineyard is just outside Chiricahua Na�onal Monument in Cochise County, and that’s where we met up with them. Along with a sumptuous wine pairing dinner, they treated us to a tas�ng of their Viognier, which is currently aging in stainless steel and French Oak. As Robert Louis Stevenson said, “Wine is bo�led poetry,” and that’s exactly how incredible this tas�ng experience was. You can hear it in the podcast we recorded with Peggy and Curt during the tas�ng.
Front Cover Image: Fireworks on the opening night of 97th Annual Christmas Fes�val in Natchitoches, Louisiana. Photo by Lisa D. Smith. Podcast story is part of the Holiday Travel Talk feature is in on Page 8.
BIG BLEND MISSION STATEMENT: Big Blend is by based on the belief that education aPhoto company Story by on Page 18.weapon that can be is the most formidable waged against fear, ignorance and prejudice. It ‘Tis the season that reminds us of the power of is our belief that education starts at home and gra�tude transforma�onal life coach Shelley Whizin branches outward. Education leads to travel, explains how to embrace thankfulness in everyday life, while organiza�onal trainer Rita Sever shares and travel leads to understanding, acceptance, how to show sincere apprecia�on in the workplace. and appreciation of cultures and customs And if you’ve ever wondered if it’s �me to call an different to our own, and ultimately to world a�orney regarding a situa�on in your business or at work, you’re going to want to listen to our recent peace. Our company is further based on the podcast conversa�on with employment a�orney principle that networking, communication, and Ward Heinrichs. helping others to promote and market From our audiences across the country and around themselves leads to financial stability; thus the world to our expert contributors, podcast paving the way to better education, travel, and guests, marke�ng partners and friends, we thank the spirit of giving back to the community. This everyone who is part of our Big Blend world. We magazine is developed by Big Blend Magazine™, are grateful for your support and friendship as we con�nue our publishing, podcas�ng, and travel copyrighted since 1997. No part of it may be journey! reproduced for any reason, without written permission from Big Blend Magazine. Although Nancy J. Reid and Lisa D. Smith Big Blend’s mother-daughter publishing, podcas�ng, and every effort is made to be accurate, we cannot be travel team. held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. PAGE 5
BIG WEEKLY BLEND PODCAST Celebrate Thanksgiving Week & The End of November Produced by Big Blend Radio, the Big Weekly Blend podcast covers each week’s holidays and observances, pop culture, and historic happenings. Featuring special guests and interes�ng conversa�ons, as well as a themed music playlist, the show broadcasts every Sunday at 10am PT / 1pm ET. Celebrate Thanksgiving week’s podcast (Nov. 19-25) with Dr. Jacqueline who is a board-cer�fied cardiologist and electrophysiologist, and bestselling author of “Women & Heart Disease: The Real Story.” Join us for next week’s podcast (Nov. 26-Dec. 3) with award-winning musician Joey Stuckey, the official music ambassador for Macon, Georgia which is known as the “Southern Rock Capital of the World.” You can follow the podcast and its music playlists on BlendRadioandTV.com or on: * YouTube.com
* iHeartRadio
* Apple Podcasts
* Audible Podcasts
* Spo�fy Podcasts
* Deezer
* Acast.com
PAGE 6
PAGE 7
This episode of Big Blend Radio's “Vaca�on Sta�on” Travel & Leisure Show features world traveler and travel advisor Cheryl Ogle who shares fantas�c travel �ps that range from packing and lugging gi�s, to dealing with cancelled or delayed flights, and even airport security (TSA) rules.
Watch the podcast here in the YouTube player or download it on Acast. You can read Cheryl's holiday travel �ps on her blog: h�ps://�nyurl.com/32zfczuh PAGE 8
From Egypt to Southern California, Florida, and Texas, this episode of Big Blend Radio's "Food, Wine & Travel" Show with Interna�onal Food Wine & Travel Writer Associa�on (IFWTWA) travel writers focuses on holiday escapes and des�na�ons. Featured guests include Michele D. Baker, Terri Guthrie, and Marjorie Rothstein.
Watch here in the YouTube player or download the podcast on Acast.
This episode of Big Blend Radio's “Vaca�on Sta�on” Travel & Leisure Show focuses on unique holiday a�rac�ons, des�na�ons, and fes�ve events and community celebra�ons across North America. Featured guests include travel writer and author Elaine Masters “Trip Well Gal,” and Deborah Wakefield of CityPASS.
Listen here in the YouTube player or download the podcast on Acast.
See their photos and check out the links to their websites and stories on BlendRadioandTV.com.
Follow Elaine’s adventures at h�ps://www.tripwellgal.com, and check out the CityPASS discount a�rac�on �ckets at h�ps://www.citypass.com/.
PAGE 9
This episode of Big Blend Radio's "Travel Tulare County" Show focuses on Fall & Holiday Shopping, Events & Ac�vi�es in California's Sequoia Country. Featured guests from the Sequoia Tourism Council include Donne�e Silva-Carter - Tulare Chamber of Commerce, Kristy Mar�n - Porterville Chamber of
Commerce, and Savannah Boiano - Sequoia Parks Conservancy. Watch here in the YouTube player or download the podcast on Acast. Plan your visit to Tulare County at h�ps://www.discoverthesequoias.com/
Travel Talk Con�nued….
From family photo portraits to custom cra�ed belts, this episode of Big Blend Radio's "Adventures in Asheville" Show focuses on unique gi� ideas and shopping adventures in Asheville, North Carolina. Featured guests include innkeepers Steve & Karen Wilson of The Lion & The Rose Bed & Breakfast, and photographer Jay Schulz of Spartan Photography.
Listen here in the YouTube player or download the podcast on Acast. Learn more about The Lion & The Rose B&B at h�ps://www.lion-rose.com/, and see Jay’s photography at h�ps://spartanphotography.zenfolio.com/
PAGE 10
Celebra�ng the holiday season in Natchitoches, Louisiana, this episode of Big Blend Radio's 3rd Tuesday "Go to Natchitoches" show was recorded onsite and features Arlene Gould - Execu�ve Director of Natchitoches Conven�on & Visitors Bureau; Sara Spillman - Merci Beaucoup Restaurant; Ralph Ney - Louisiana Travel Associa�on & GM of Baton Rouge Marrio� Hotel; and Len & Judy Garrison - Travel Writers and Publishers of SeeingSouthern.com.
Listen here in the YouTube player or download the podcast on Acast. Founded in 1714, Natchitoches is the original French Colony and oldest city in Louisiana. Plan your adventure at h�ps://natchitoches.com/.
PAGE 11
By Cori Solomon
Louis Zamperini Mural Torrance - Cori Solomon
PAGE 14
Kobe Bryant Mural in Torrance - Cori Solomon As a Los Angeles na�ve, I some�mes miss a�rac�ons in my backyard. One such place, un�l a recent visit, was Torrance. This city, a part of Los Angeles County, is also part of the South Bay, a group of coastal ci�es that include Hermosa Beach and Redondo Beach. Torrance lies along a mile-anda-half stretch of beachfront on the Pacific Ocean. Like all the beach ci�es that make up the South Bay, Torrance offers diverse ac�vi�es.
Del Amo Fashion Center
One of the biggest draws to Torrance is the Del Amo Fashion Center. It is one of the five most prominent shopping malls in the United States. It features many top-designer shops and some excellent dining spots and is home to one of Visit California's Welcome Centers. Con�nued on Next Page…
History of Torrance
In the 1900s, a real estate developer, Jared Sidney Torrance, with a group of investors, purchased part of an old Spanish land grant to develop a mixed residen�al and industrial community. They hired architect Fredrick Law Olmsted, Jr to design the community. This community became a town in 1912 and was named a�er Torrance, the visionary behind this endeavor. The incorpora�on of the city of Torrance occurred in 1921. Today, Torrance is considered one of the safest ci�es in Los Angeles County.
Torrance Ambassador Debbie Hays
Mee�ng Debbie Hays from Discover Torrance, one sees why this city thrives through her exuberance and love of Torrance. She is also known as the "Torrance Energizer Bunny". A na�ve of Torrance, her mo�o is "Everyone can make a difference." You could not ask for a be�er Ambassador to a city, and you feel a great sense of community from her efforts. PAGE 15
Torrance Coastline Looking North Cori Solomon
Mural - Red Car - Photo Courtesy of Todd Hays
Torrance Con�nued… All about Torrance
Torrance is also home to Kings Hawaiian Bread, Torrance Bakery, and Chado Tea Room. Discover the Wilson Park Annenberg Tree House. This fully accessible wooden tree house spans 2,500 square feet. Its design gives children and adults, and those with physical disabili�es, an awe-inspiring experience — and a bird's eye view.
Pacific Electric Railways Red Cars
Fate saved the car from the scrapyard when Torrance resident Forest Wilson purchased the car for $52. Wilson converted the car into a 2-bedroom home that his family lived in un�l 1963. A�er Wilson’s death the Wilson’s eventually sold No. 4601 to the City of Torrance for $1. The car is now in disrepair but s�ll stands proudly, represen�ng a bygone era.
Torrance was a major stop for the Pacific Electric Old Torrance Railways Red Cars, a privately owned mass transit Old Torrance’s original diagonal design allows the system for southern California. It consisted of breezes from the Pacific Ocean to keep the air clean electric streetcars and buses and was the largest from industrial pollu�on for the residen�al and electric system in the world in the 1920s. Jared Sidney Torrance first arranged to have Wilson Park - Annenberg Tree House Entrance - Cori Solomon a Red Car line come to Torrance. One Red Car remains in Torrance. Red Car No. 4601 now stands proudly in Wilson Park at the Crenshaw branch of the Southern California Live Steamers miniature railroad. Its story took many twists and turns as the life of this Red Car began in 1911 as Southern Pacific 315 serving the East Bay. The car was 73 feet long and 10 feet wide. In 1942, the car was sold to the U.S. Mari�me Commission, where it transported defense workers from their homes in downtown Los Angeles to San Pedro. In 1946, the car was sold to Pacific Electric and renumbered 4601. Unfortunately, a tragic collision shortened its life with Pacific Electric. PAGE 16
Red Car Brewery American Classic Hamburger Cori Solomon
Red Car Brewery - Cori Solomon commercial neighborhoods. Industrial sec�ons of the town were strategically placed on the eastern side. Old Torrance represents the confluence of mission revival and modern architecture, and the area's draw, old town is its charm and quaintness. One finds a sense of community, which appears to be its founders' goal. Stroll the streets of Old Torrance and discover Torrance Bakery, Chado Tea Room, and more.
Dessert at Red Car Brewery - Cori Solomon Chado Tea - Photo Courtesy of Discover Torrance
That sense of community is seen through the town's dedica�on to one of their heroes, Louis Zamperini, the 1936 Olympic track star and World War II veteran. His story is the inspira�on for the movie Unbroken. Louis graduated from Torrance High School. You will find a mural dedicated to Louis and many ar�facts from his life at the Torrance Historical Society. On the last Sunday of the month, Old Torrance closes its streets to traffic and becomes an an�que mall filled with vendors selling all sorts of vintage treasures.
Red Car Brewery
When visi�ng Torrance, one must stop at the Red Car Brewery, a staple in Torrance since 2000. It was the first brewery in Torrance and was owned by Bob and Laurie Brandt. Today, it is more of a gourmet brewpub offering more upscale cuisine. PAGE 17
Laurie & Bob Brandt - Red Car Brewery - Cori Solomon Torrance Con�nued…. Although Bob's family history was farming hops, his foray into making beer began in 1993 as a home brewer. Soon, he appren�ced at Alpine Village. A�er working at Hun�ngton Beach Beer Company and inves�ng in Newport Brewing Company and Tus�n Brewing Company, it was �me for the Brandts to fulfill their dream of opening a brewery in their hometown. They found a 1927 Spanish Colonial building that was originally the home of Pacific Telephone and Telegraph. Inside, one finds a seven-barrel brewhouse, making 14 kegs per batch. Brewmaster Bob creates quintessen�ally English beer using English barley, wheat, yeast strains, and hops. The most popular beer is the South Bay I.P.A. Another is the Motorman Reserve, a classic ale. The Ale Ba�ered Pickle Chips is a unique dish to pair with Red Car’s beer offerings and a must-try. From the American Classic Hamburger to pizza or Tofino River Salmon, the food is a step higher than you would expect in a brewery.
California Welcome Center Torrance - Cori Solomon
Between the beer and the cuisine, 75% of Red Car's clientele are locals, adding to the sense of community one finds in Torrance. Ironically, Bob and Laurie met at a beer bar. Torrance thrives on its community spirit, which you will discover when visi�ng.
Cori Solomon on Big Blend Radio: Watch here in the YouTube player or download it on Acast.
Plan your visit at h�ps://discovertorrance.com/ Cori Solomon, an award-winning writer/photographer in Los Angeles, o�en travels with her dogs. Her blog, h�ps://www.wri�enpale�e.com/, features eclec�c ar�cles focused on travel, wine, art, architecture, and pets. As an animal ar�st, her ar�cles u�lize the art pale�e both visually and verbally. Cori looks for the story behind the restaurant, chef, winery, winemaker, or ar�st. Cori founded L.A. Wine Writers, a group of approximately 50 seasoned wine writers. Cori earned her WSET Level 2 Award in Wines and Spirits, the NASA American Wine Specialist Cer�fica�on, and the NASA Spanish Wine Specialist Cer�fica�on. Cori is the President and Membership Chair of IFWTWA and a member of NATJA and SATW. PAGE 18
Bo�ger Mansion Waffles with Apples & Green Chile This episode of Big Blend Radio’s 2nd Thursday “New Mexico Bed & Breakfast Associa�on” Show features innkeepers Steve & Kathy Hia�, owners of the historic Bo�ger Mansion of Old Town. From Machine Gun Kelly to Elvis Presley, innkeepers Steve and Kathy Hia� discuss Bo�ger Mansion’s fascina�ng history and ameni�es, as well as the wonderful experience guests enjoy exploring Albuquerque. Watch here in the YouTube player or download the podcast on Acast.
Route 66 Suite at Bo�ger Mansion locally roasted coffee, house-made cookies, a lovely garden se�ng, and warm hospitality.
Bo�ger Mansion is a lovingly restored 1912 home that retains its original architectural features, including pressed �n ceilings, detailed woodwork, and hardwood floors. Guests enjoy easy access to any area des�na�on, comfortable and well-appointed rooms, modern ameni�es, as well as delicious gourmet breakfasts,
Shops, galleries, restaurants, and museums are just a moment’s walk from the front gate. From hot air ballooning, mountain biking and skiing, sampling regional cuisine, or experiencing the arts and entertainment of the local cultures, as well as shopping for items unique to New Mexico, you’ll find there is never a shortage of things to do in Albuquerque. More: h�ps://bo�ger.com/ Stay New Mexico True and Visit: h�ps://www.nmbba.org/ PAGE 20
A SOUTHEAST ARIZONA EXPER This special episode of Big Blend Radio's "Wine Time with Peggy" Show was recorded on Oct. 31, 2023, at LDV Winery's vineyard in Cochise County in Southeast Arizona’s Wine Country. The winery is just outside the historic town of Willcox and near Chiricahua Na�onal Monument, Fort Bowie Na�onal Historic Site, Amerind Museum, and Kartchner Caverns State Park. Hear Peggy Fiandaca and her winemaker husband, Curt Lawrence Dunham, talk about their wines and vineyard, as they lead us through three tas�ngs of their new Viognier Watch here in the YouTube player or download the which is currently aging in two types of French Oak podcast on Acast. barrels, and stainless steel. It's a fascina�ng process that shares the complexi�es of winemaking and LDV Winery produces single-varietal wines vast variety of ever-changing flavor profiles as the produced from Rhone-varietal grapes - Viognier, wine ages. Grenache, Syrah, and Pe�te Sirah. . PAGE 22
Peggy’s Tips on Pairing Wine with Thanksgiving Dinner It’s an American holiday, choose American wine! Be�er yet choose Arizona wines. Our goto wine is a Grenache. The ripe berries and so� tannins make it a perfect match for the richness of the typical turkey spread. Also, consider an Oregon Pinot Noir.
RIENCE You can taste the volcanic soils and mountain influence in each bo�le. Visit their tas�ng room in Sco�sdale or online here: h�ps://ldvwinery.com/ You can hear Peggy Fiandaca every 1st Wednesday on the Big Blend Radio “Wine Time with Peggy” Show where she talks about wine pairings, wine tas�ng, different varietals, harvest season and vineyard happenings, wine terminology, and more. Follow the podcast here: h�ps://shows.acast.com/wine-�me-with-peggy
“Wine is bo�led poetry.” Robert Louis Stevenson
Think About Flavor Profile. If you are pu�ng a Southwestern spin on the meal, consider the spices when choosing the wine. Fuller-bodied white wines (California Chardonnay or an oaked Viognier) can stand up to the spice, and the bu�ery mashed potatoes and gravy. Bubbles. Don’t shy away from a great sparkling wine like a CA Brut Rosé that can complement the intense flavors. Or consider dry Riesling or Gewürztraminer from Washington or Oregon. The acidity can cut through the richness. Stay away from Sweet Wines. Lean toward the drier profile. Sa�sfy your sweet tooth with the homemade pies, not your wines.
PAGE 23
Feast your eyes an this heavenly crepe from Co�age Creperie
Quesabirria at Tacos Monarca
DISCOVER A DYNAMIC FOOD SCENE IN GETTYSBURG, PENNSYLVANIA!
by Debbie Stone
Ge�ysburg is well known for its Civil War history and tourists come from all over to visit ba�lefield sites, museums, historical homes, and more. What many don’t realize about this charming Pennsylvania town, however, is that it’s also a hot spot for foodies. It’s a no-brainer when you no�ce the area around town is flourishing with agriculture. Thriving veggie and fruit farms sit alongside dairy farms and breweries, making it one of the most ac�ve agricultural regions in the country. A good introduc�on to the food scene is to take Savor Ge�ysburg’s Historic Downtown Food Tour. You’ll walk, eat, drink, and get a hearty dose of history, as well as insider �ps and recommenda�ons, on this three-hour excursion. And all the establishments you’ll stop in at are locally owned and operated. Our tour guide Gayle met our group at Tacos Monarca Mexican Grill, which we were told has the best tacos in town. The restaurant offers authen�c Mexican fare using the freshest ingredients. We sampled a Quesabirria, a corn taco full of spicy, shredded beef cooked with melted cheese. The beef is slow-cooked in a seasoned chile sauce. It comes out like a cross between tacos and quesadillas. And if you like a lot of heat, you’re welcome to add more red sauce.
Debbie Stone on Big Blend Radio: Listen here in the YouTube player or download the podcast on Acast.
Tacos Monarca is named a�er the monarch bu�erflies that migrate from Canada to Michoacan, Mexico – the home state of owners Jimena and Louis Gonzalez. The bu�erfly symbolizes change and rebirth, which is exactly what the couple was searching for when they decided to take a leap of faith and open the restaurant in 2020.
PAGE 25
Con�nued on Next Page…
Ge�ysburg Con�nued…
Bar at Garryowen Irish Pub
The next stop was Food 101, a local gem specializing in New American, made-from-scratch, dishes and ar�san pizza. The place is casual and contemporary, with a modern diner vibe and open kitchen. The menu looked wonderful with offerings that included fresh salads, a veggie powerhouse sandwich, lobster pita, a Cubana, truffle parmesan fries, and more delish-sounding dishes. Our group dived into slices of Wild Mushroom White Pizza with truffled mushrooms, caramelized onions, fon�na, asiago, and mozzarella cheese. Stop number three was Garryowen Irish Pub, Ge�ysburg’s only Irish-owned pub. This convivial place features authen�c Irish fare, a selec�on of 200 plus Irish whiskeys, the best of Ireland’s dra� beers, and of course, the perfect Guinness pour. It’s owned and operated by Kevin and Joanne McCready, who are originally from the Emerald Isle. The pub is an invi�ng establishment with a handsome mahogany bar and several cozy dining areas. The menu boasts such Irish delights as Scotch Egg, Bangers & Mash, Fish & Chips, Garryowen Irish Stew, and naturally, Shepherd’s Pie, the la�er of which was given to us to sample on the tour.
Made from a family recipe, it consists of seasoned beef with veggies in a rich gravy, topped with lightly browned mashed potato. It was accompanied by a glass of Scrumpy Prig Cider, made from local apples. Speaking of apples, there are 250 varie�es grown around Ge�ysburg and cideries abound. More cider was ahead for us at Reid’s Winery & Cider House, stop number four. This family-owned and operated winery, vineyard, and orchard has a wide variety of handcra�ed red, white, and fruit wines, as well as a line of hard ciders. Here we tasted several wines, including a nice Seminary Ridge red, and a few different ciders. A plate of accompaniments featured some yummy, local apple bu�er, tomato basil, garlic-infused cheddar cheese, and a chocolate caramel to sample with the wines. One of my favorite stops was Co�age Creperie. I adore crepes, both sweet and savory, and the cookie bu�er, caramel, vanilla ice cream, and banana crepe I had was wonderful. I could have easily eaten here for breakfast, lunch, and dinner, as the selec�on is extensive. The majority of ingredients are locally sourced and you can watch your crepe being made, adding an entertainment aspect to your meal.
PAGE 26
Savor Ge�ysburg tour guide Gayle showing a photo of a building's past rendi�on Owner Lori Mitchell, who is also the founder of Savor Ge�ysburg Food Tours, recently opened Co�age Creperie, making a long�me dream a reality. She first experienced crepes thirty years ago and has been smi�en ever since. It inspired her to learn the art of crepe making and she took classes in New York and PA, as well as sampled crepes during her travels in Europe. The tour ended with another sweet treat at Mr. G’s Ice Cream. The menu features sixteen flavors of homemade ice cream, homemade waffle cones, shakes, flurries, and more. And there are always several seasonal flavors, like peach and blueberry in summer and pumpkin in fall. Hard to choose, but a cup of half coffee and half coconut did the trick for me. Beware – the scoop sizes are huge! You’ll find Mr. G’s in the Historic Twin Sycamores House, circa 1819. Out front is one of the town’s twenty or so Witness Trees. Such trees were alive when the Ba�le of Ge�ysburg occurred and are s�ll standing today, as silent sen�nels of the past. If only they could talk…
Scoops are generous at Mr. G.'s During my stay in Ge�ysburg, I ate at several spots that I can hear�ly recommend. For lunch, head to Savorhood, a newly opened food hall with ten food sta�ons, a brewery, a taproom, and a bar. You’ll have no trouble finding something tasty to eat, from Texas-style barbecue, wood-fired pizzas, and street tacos to lobster rolls, Philly cheesesteaks, and more. Make sure to grab a cookie or two to go from Ge�ysburg Cookie Co. I wanted to take a crate of the Peach Orchard ones home with me. For dinner, I had the pleasure of dining at a trio of deligh�ul restaurants. One night, it was The Sign of the Buck, a newly opened establishment in the historic Union Hotel. Co-owners Leslie Magraw and Andrew Johnson are behind the place, and they’re also the owners of the twelve-suite bou�que property. The name, The Sign of the Buck, is a nod to the past, as it’s the same as the loca�on had back in 1804 when it started life as a tavern and boarding house. Con�nued on Next Page… Steak frites and flounder at The Sign of the Buck
Throughout the tour, Gayle regaled us with commentary and stories regarding the different historical buildings in town and the colorful characters who once inhabited these structures. She also emphasized the a�ermath of the Ba�le of Ge�ysburg and how the 2,400 residents were le� to pick up the pieces and tend to the approximately 21,000 dead or wounded soldiers le� behind. The tales illustrated the overwhelming humanity on display throughout this challenging �me. PAGE 27
Crab cakes at Dobbin House
Tas�ngs at Reid's Winery & Cider House
Ge�ysburg Con�nued… Chef Brent Golding’s cuisine is New American with a French spin and Pennsylvania Dutch influence, emphasizing fresh and local produce, meats, seafood, ciders, and more. Start with one of the meat or cheeseboards, or the Salmon Tar�ne or Crab & Hashbrown Royale, a meld of crabmeat, hashbrowns, cream cheese, and caviar. Definitely order the Alsa�an pretzel rolls to accompany whatever you decide. Served with caraway cheddar cream and mustard bu�er dips, they are to die for! As for entrees, you’ll find a number of seafood dishes, such as rockfish with farro, scallops with sweet corn riso�o, and trout with gnocchi to sa�sfy any pescatarian. And if you’re a carnivore, there are steak frites, a venison steak, and even a cheeseburger to sate those meat cravings. You’ll enjoy the top-notch food as you dine in this contemporary brasserie with its casual, unpreten�ous vibe.
perilous journey to freedom on the Underground Railroad. A�er the Ba�le of Ge�ysburg, the residence was used as a hospital for wounded soldiers from both the North and the South. Today, the house looks virtually the same as it did over 200 years ago. Its stone walls, fireplaces, and hand-carved woodwork have all been lovingly restored to their original beauty and character. An�que furnishings provide the décor and the china and flatware are an exact match with the fragments which were unearthed during the reexcava�on of the cellar. Waitstaff wears period clothing that’s authen�c down to the �e-on pockets.
Being enamored with historic homes, I jumped at the opportunity to eat at the Dobbin House Tavern, Ge�ysburg’s oldest, most historic house. Built in 1776, it offers elegant fine dining, as well as casual fare, and is also a B&B. As for the house’s history, Reverend Alexander Dobbin, a fron�er pioneer who helped se�le and civilize the area, built the place. In the mid-1800s, a secret crawl space in the house served as a “sta�on” for hiding runaway slaves during their PAGE 28
The Dobbin House
Dine at historic Mansion House I opted to do the fine dining experience in the “Colonial Manner.” There are six historic dining rooms, including the Bedroom, where one can actually dine in bed! I was seated in the cozy Library next to a crackling fireplace. The place had me from the start when a basket of warm homemade breads appeared on the table. I made a beeline for the carrot bread, but a�er scarfing down two slices, I controlled myself, knowing I had an en�re dinner on the way.
pecan or apple pie, or my personal fave, the freshly baked Warm Colonial Gingerbread with lemon sauce and whipped cream. Heavenly! For a more casual scene, head downstairs to the Springhouse Tavern, where the historic alehouse aura is prominent and the food op�ons focus on sandwiches, salads, and soups. On my third night in Ge�ysburg, I drove about fi�een minutes outside of town to Mansion House 1757, another historic property with a restaurant, tavern, and inn. The farm-to-fork menu here reflects the restaurant’s partnerships with over twenty local farms, markets, cheesemakers, brewers, bakers, butchers, and wineries of Adams County.
The menu is well-rounded. Steaks and other meat dishes are popular, as is fresh seafood with offerings like Maryland Colony Crabcakes, Ge�ystown Shrimp, and Drunken Scallops; the la�er which are sauteed with bacon and herbs, then “drowned” in Chablis. Don’t you just love the choice of wording? If you can’t decide between carnivore or pescatarian, opt for the Flesh and Fish, where you’ll get both. If you’re a vegetarian, however, the op�ons are limited. All entrees include salad and a choice of baked or sweet potato or vegetable of the day. Save room for the array of homemade desserts, like
During the Ba�le of Ge�ysburg, General J.E.B. Stuart used Mansion House as an officer’s quarters, and General Robert E. Lee and officers ate at the restaurant while in retreat. Flash forward a century when Mamie Eisenhower came to dine here with friends. Later, actress Jean Stapleton and her husband would stay at Mansion House during the summers while working to establish The Totem Pole Playhouse, which is s�ll opera�onal today. Con�nued on Next Page…
PAGE 29
Pecan crusted chicken at Mansion House Ge�ysburg Con�nued… One of Ge�ysburg's Witness Trees Start your meal with the Crab Imperial Eggroll or a soup sampler, which includes She Crab Soup, Chilled Peach Soup, and Local Corn & Roasted Sweet Pepper Bisque. You’ll have your pick of such entrees as scallops, shrimp etouffee, stuffed flounder, pecan-crusted chicken breast, a ribeye, pork chop, and more tantalizing dishes. When it comes to dessert, you might find it hard to narrow down your choice, though in my case, I had a laser focus on the Peach Dutch Crumb Cobbler with vanilla ice cream. And then proceeded to waddle out the door. Good thing you do a lot of walking in Ge�ysburg! www.des�na�onge�ysburg.com www.savorge�ysburgfoodtours.com Debbie Stone is an established travel writer and columnist, who crosses the globe in search of unique des�na�ons and experiences to share with her readers and listeners. She’s an avid explorer who welcomes new opportuni�es to increase awareness and enthusiasm for places, culture, food, history, nature, outdoor adventure, wellness, and more. Her travels have taken her to nearly 100 countries spanning all seven con�nents, and her stories appear in numerous print and digital publica�ons. PAGE 30
Four Fresh & Fabulous Recipes to Try This Year… PAGE 34
CHEF IVAN FLOWERS’ HARVEST BLEND RECIPE
Chef Ivan Flowers on Big Blend Radio: Listen here in the YouTube player or download the podcast on Acast. Serves 4. All veggies below are cut into a large dice, with excep�on of cherry tomatoes, those are halved. 3 Zucchini 3 Yellow Squash 2 Red Bell Peppers 1 Large Red Onion 1 Cup Cherry Tomatoes 2 Tbsp. Canola Oil 1 Tsp. Granulated Garlic 1 Tsp. Italian Herbs 3 Tbsp. Grated Parmesan Juice 2 Limes 3 Tbsp. Hoisin Sauce Heat sauté pan with canola oil in it over mediumlow heat for about two minutes. Add in all the veggies, Italian herbs, and granulated garlic. S�r. Saute for seven minutes. Add salt and pepper to taste. S�r in Hoisin sauce, squeeze in lime juice and top with Parmesan. Enjoy! PAGE 35
RUTH MILSTEIN’S RECIPES
Ruth Milstein on Big Blend Radio: Listen here in the YouTube player or download the podcast on Acast. Side Dishes Con�nued…
RUTH’S CRANBERRY SAUCE
SWEET STUFFING
This phenomenal cranberry sauce is so delectably decadent, you will want to eat it with a spoon! Makes 8 servings.
A different style stuffing with a hint of sweetness that is tasty enough to use as part of your favorite dessert! Makes 8 servings. 4 Cups bread cubes 2 Granny Smith apples, peeled and washed ½ Cup raisins, washed ½ Cup walnuts, chopped 3 Tbsp. olive oil ¾ Cup Chicken Stock
1 12-Ounce bag of fresh cranberries 1 Cup sugar 1/2 Cup orange juice 1 Bag unflavored gela�n In a medium saucepan put the cranberries and the sugar over medium heat and bring to a boil. Lower the heat and simmer for 30 minutes. S�r occasionally. Add the orange juice and mix well. Meanwhile, mix the gela�n with 2 tablespoons warm water and blend gently with the cranberry mixture in saucepan. Let it simmer for another 30 minutes. Transfer to a sauce dish and serve moderately cold or room temperature. * It will store well in the refrigerator in a sterilized air�ght jar or container wrapped in plas�c wrap for up to 3 months.
In a large bowl put in the bread cubes. Cut the apples into 1/4-inch cubes and mix with the bread cubes. Add in the raisins, walnuts, olive oil and the chicken stock; blend well. Transfer to a large baking pan and cover with aluminum foil. Bake at 400◦ in a preheated oven for 20-25 minutes. Transfer into 2 medium size bowls and serve hot. * Can be baked the day before and heated up in the oven or microwave.
PAGE 36
PUMPKIN BAKED IN HERBS
A new and exci�ng way to prepare pumpkin! Easy to prepare and packed with vitamins. Makes 6 servings. 2 Pounds of pumpkin, you can mix any kind 3 Tablespoons olive oil 1 Tablespoon fresh thyme leaves; chopped 1 Tablespoon minced fresh Rosemary 2 Tablespoons maple syrup or sugar subs�tute ½ Teaspoon freshly ground black pepper Garnish: 1 Cup of Spinach leaves, washed 3 Ounces Feta cheese 2 Ounces pumpkin seeds, lightly toasted 1 Tablespoon chopped parsley for garnish Preheat the oven to 400◦. Wash the pumpkin and remove all the seeds. Do not peel the pumpkin. Cut pumpkin in half and slice into a 1/2 inch wide by 1-1/2-inch length slices; transfer to a large bowl. Put the oil into a small bowl and then mix in the herbs, maple syrup and the salt and pepper; pour it over the sliced pumpkin and blend well. Transfer the mixture to a baking pan and bake uncovered for 30 minutes un�l golden. Serve: Arrange the spinach leaves around serving pla�er then place the baked pumpkin on the top. Crumble the cheese with a fork and spread it on top of the pumpkin. Sprinkle the pumpkin seeds over and garnish with parsley. * Can be served warm or room temperature. PAGE 37
THE POWER OF GRATITUDE Embracing Thankfulness By Shelley Whizin
“When I started coun�ng my blessings, my whole life turned around.”- Willie Nelson This �me of year, the air becomes crisp, and the aroma of roasted turkey fills our homes. It's a �me when families and friends gather, and we reflect on the blessings in our lives. When we are in a state of gra�tude, it feels good, whether receiving or giving. Thanksgiving is not just about indulging in delicious food; it's also an opportunity to cul�vate gra�tude. In this ar�cle, we will explore the power of gra�tude and how it can transform our lives. 1. The Science of Gra�tude: Research has shown that prac�cing gra�tude can have a profound impact on our well-being. Expressing gra�tude ac�vates the brain's reward system, releasing dopamine and promo�ng posi�ve emo�ons. Grateful individuals tend to have lower levels of stress, improved sleep quality, and stronger rela�onships. And guess what? Gra�tude is FREE! That’s right, FREE! Gra�tude doesn’t cost a dime! 2. Cul�vate Gra�tude by focusing on the small things. You can start with your body parts. Take your hands, for example. Your hands do everything from opening up doors to cooking to brushing your
Shelley Whizin on Big Blend Radio: Watch here in the YouTube player or download the podcast on Acast.
teeth to helping others cross the road, to gardening, to, well, everything! Thank your hands for giving and receiving. Be grateful you have hands. 3. Start a gra�tude journal: Take a few minutes each day to write down three things you are grateful for. Prac�ce mindfulness: Be present in the
PAGE 38
moment and appreciate the li�le things in life. Express gra�tude to others: Show apprecia�on to your loved ones and those who have made a posi�ve impact on your life. 4. Reminisce the sweet blessings you have received. Remember the grateful moments you experienced. What about a day you laughed your head off with someone and your heart felt full? Let those memories fill you with joy and gra�tude, all over again. 5. Gra�tude and Mental Health: Gra�tude can help combat nega�ve emo�ons such as envy, resentment, and bi�erness. It shi�s our focus from what we lack to what we have, fostering a sense of contentment and sa�sfac�on. Regularly prac�cing gra�tude can reduce symptoms of depression and anxiety. 6. Gra�tude in Rela�onships: Expressing gra�tude towards our partners, friends, and family members strengthens our connec�ons. It fosters a sense of apprecia�on and encourages reciprocity. Gra�tude acts as a buffer during conflicts, promo�ng forgiveness and understanding. In this month of November, let's embrace the power of gra�tude. By cul�va�ng a thankful mindset, we can transform our lives and the lives of those around us. Whether it's through a gra�tude journal, mindfulness prac�ce, or expressing apprecia�on to others, let's make gra�tude a daily habit. As we gather around the Thanksgiving table,
let's not only savor the delicious food but also celebrate the blessings in our lives. Remember, gra�tude and love are FREE, so let’s enjoy all the emo�ons we feel from the power of gra�tude. Shelley Whizin is a transforma�onal life coach and the founder and CEO of the Soul Diving Ins�tute™ (SDI), established to study and teach the art and science of Being Human. She’s also the author of “The Healing Journal”, “The Story of the Magical Baby Grand Piano”, and “What Do You Bring to the Table? A Savory, Sensory and Inspira�onal Guide to Living a Yummy Delicious Life.” More at www.ShelleyWhizin.com
PAGE 39
This episode of Big Blend Radio features Rita Sever, an author, professional coach, and organiza�onal trainer, who discusses Why and How to Show Sincere Apprecia�on in the Workplace. Watch here in the YouTube player or download the podcast on Acast.
Points of discussion include: * Why and how does it ma�er that we express gra�tude? * How does gra�tude impact work? * What role does a supervisor or leader have in showing apprecia�on, and how can they do that in a way that is authen�c? * What does it mean to have a culture of gra�tude, and how does that impact produc�vity and reten�on? Rita Sever is a regular expert guest on Big Blend Radio. She is the author of “SUPERVISION MATTERS: 100 Bite-sized Ideas to Transform You and Your Team,” and “LEADING FOR JUSTICE: Supervision, HR, and Culture.” Learn more at h�ps://supervisionma�ers.com/ PAGE 40
On this episode of Big Blend Radio, California employment a�orney Ward Heinrichs gives an overview of when to call an employment a�orney. This conversa�on is for employers and employees. Watch here in the YouTube player or download the podcast on Acast. As an experienced employment a�orney Ward Heinrichs handles many types of employment claims, including pay disputes, sick leave, discrimina�on, retalia�on, hos�le work environment, wrongful termina�on, class ac�ons, labor commissioner hearings, unemployment hearings and more. Based in San Diego, California, Ward represents both employers and employees in almost all areas of labor law. More: h�ps://bestemploymenta�orneysandiego.com/ Ward Heinrichs appears on Big Blend Radio very 4th Wednesday. Follow his podcast appearances here: h�ps://�nyurl.com/675vz9yy PAGE 41