Hagerstown Publishing 6 N. East St., Suite 301 Frederick, MD 21701
SEND MAIL TO: P.O. Box 2415 Hagerstown, MD 21741 April Bartel Rebecca Chaney
Case Study: Leaving Your Home to Your Son
Picture the following: you and your spouse decided that you would like to leave your home to your son. Your neighbor suggested the best way to do so was to add your son to the deed, so the child will be on the title when you pass away. You have the home retitled.
The issues with the above scenario begin almost immediately. You and your spouse may no longer sell the property without your son’s consent. Suppose in the future he has a difficult significant other who pressures him to make sure the house is never sold - if they win him over, your hands may be tied. You would also need to report the transfer to the IRS as a gift and file a Gift Tax return. When you and your spouse pass away, the property is not the only thing your son will inherit. Whenever he decides to sell the home, he will be required to pay capital gains tax on much of the appreciated value from the time you purchased your home, due to your old and often very low basis.
What does that mean? Say you purchased your home in the early nineties for around $150,000. Now, 30 years later, the property is worth somewhere between $400,000-$500,000. Your son will be eager to immediately sell the house and cash in on that equity you built for him. However, he may have to pay capital gains tax on the difference between the original purchase price and today’s value. This can amount to tens or hundreds of thousands of dollars in tax liability.
26 Strumming Along
Paul Beard started making resonator guitars in his basement because he couldn’t find one he liked. Now he’s making them for music stars.
Wine Time
Maryland has long tried to be a serious wine-producing state. Now, with some intense research and some talented winemakers, is it finally coming to fruition? When it does, Washington County will be the epicenter.
Garrett County’s Deep Creek Lake is commemorating a century as Maryland’s premier mountain retreat.
LOCAL WINE? IS IT FINALLY A THING IN WASHINGTON COUNTY?
I AM AN OENOPHILE. I’M ALSO A MARYLANDER. HISTORICALLY, THOSE TWO HAVE BEEN MORE AT ODDS WHEN IT COMES TO LOCAL WINE THAN THE LOCAL MLB TEAM WINNING A PLAYOFF GAME. THE DISTINCT DIFFERENCE IS THAT THE ORIOLES HAVE BEEN GREAT. MARYLAND WINE HAS NEVER BEEN GREAT.
And it’s not great now, but is it finally headed in the right direction? Maryland wine has taken huge steps in the last couple of decades. But we still have a long way to go. Consider that the great wine regions of Europe have been producing wine not for decades or even centuries, but for millennia. Although Maryland’s weak wine history dates to the 17th century, our first vineyard didn’t open until 1945, and the process of identifying what varietals of grapes could grow well here and make good wine didn’t really start until recently.
So, we’re in the very formative years of growing grapes and making fine wine, but one thing is clear: If Maryland wine is to ascend to compete with the few other states that make great wine, Washington County will lead the way. Our climate, altitude variations, the mountains to the west that tend to keep our area drier and sunnier, all contribute to growing the Vitis vinifera species of vines that the great wine regions of the world use to make fine wine.
Certainly, Maryland wine has improved over the years, but we are still trying to get away from that reputation of making sweet wine. While many vineyards and winemakers have turned that corner, a reputation is a hard thing to shake.
There was a point in my life (not too long ago) where I refused to even try a Maryland wine. Now I even have a few bottles in my cellar. I’m not saying Maryland has caught up to Virginia or any of the four other great wine-making states (California, Washington, Oregon, and New York), but I no longer feel I have to cross the Potomac River to find quality local wine.
You don’t have to be a wine geek like me to enjoy the new trajectory of local wine. Visit a vineyard here in Washington County and enjoy not only the wine but the presentation of it, the views, and the live music that many vineyards offer on weekends. It’s a really great way to spend a weekend afternoon.
As a state, I believe we are finally moving in the right direction where wine is concerned, and Washington County is leading the way.
–JeffThoreson jthoreson@hagerstownmag.com
THE TRANQUIL SCENE OF ANTIETAM CREEK AMBLING THROUGH THE WASHINGTON COUNTY COUNTRYSIDE WEST of Boonsboro belies its harshly named location: Devil’s Backbone Park. The footbridge across Antietam Creek leads to a nature trail, which ascends to the summit of a rocky ridge which gives the park its name. One could say the boulders that line the creek also look like a backbone. Devil’s Backbone is the second oldest county park, opening on June 26, 1966, and it is frequented by hikers, nature enthusiasts, fishers, and folks just wanting a little peace and quiet.
This is Washington County
A Dream Fulfilled
Sharpsburg native Rachel Roupe leads Liberty University to a dream season
Sharpsburg’s Rachel Roupe at bat for the Liberty University Flames.
WHEN RACHEL ROUPE WAS GROWING UP IN SHARPSBURG, HER father and a couple of his friends started a softball league to give young girls an opportunity in sports. Roupe took to the sport, loved it, and excelled as she progressed through the ranks. Playing for Boonsboro High School she was a three-time first team all-county selection, threetime Washington County hitter of the year, and ranked among the top 100 college prospects.
That landed her a scholarship to Liberty University in Lynchburg, Virginia, where her four-year career ended this spring in storybook fashion. The Flames, a program emerging on the national level, advanced to the NCAA Tournament in the bracket with No. 1 overall seed Texas A&M. A 10-5 win over Marist put Liberty in the best-of-three-game playoff with the best team in the country. After splitting the first two games, the Flames were down 3-1 late in the game. They scored twice to tie the game, and then with two runners on base, Roupe hit a three-run, gamewinning home run to advance Liberty to its first appearance in the Super Regional, one step before the College World Series.
“I am so thankful that I was able to end my career at Liberty in the Super Regionals. I feel as if I conquered a goal that took many hard practices and years to accomplish,” Roupe says. “It has always been a goal of mine to get this program past a regional and to get the recognition it deserves.”
Four years ago, when she left Boonsboro, she had no idea about the journey she was embarking on.
“When I left Boonsboro to go to college, I really wanted to learn and be a sponge and be the best player I could be,” she says. “Looking at my career as a whole and reflecting, I would never have thought my college career would go the way it, and I’m very thankful.”
Few college athletes in any sport enjoy the culmination to a career that Roupe enjoyed.
“Beating Texas A&M was so surreal, and it was like watching your own childhood dreams unfold in front of you,” she says. “When I was playing, I let my training take over, and I was doing things that I didn’t think were possible.”
Her career came as no surprise to her coach, Dot Richardson, who told the student news website A Sea of Red: “When you have a talented athlete like Rachel Roupe who is locked in, it is historic. That’s what happened, history was made because she lifts up other players on the team.”
Now, Roupe has been drafted to play professionally with the Florida Vibe this summer, and she sees it as her turn to help open opportunities for girls in sports.
“I’m thankful that I get to play professional softball with the vibe and just continue to grow the sport for the younger girls who had dreams like me,” she says. “It’s awesome to see these kinds of opportunities opening up for other women sports.”
— Charles Jeffries
More Business to Fort Richie as Revival Continues
THE REDEVELOPMENT OF FORT RICHIE IN WASHINGTON COUNTY continues as a holistic wellness solutions company plans to establish production operations on Reservoir Road in Cascade. SJ Incorporation will lease approximately 35,000 square feet of space where it will manufacture medicine and medical device components. SJ Incorporation expects to begin construction this year and create 300 new full-time jobs over the next four years.
“When the U.S. Army left Fort Ritchie, it created a large employment vacuum,” said John Krumpotich, who is leading the redevelopment of Fort Ritchie. “Now, just four years into our revival, vibrant life has returned. SJ Incorporation’s arrival will have a powerful and lasting impact—not only for our local mountain community, but for all of Western Maryland.”
The addition of SJ Incorporation highlights the growing momentum at Fort Ritchie, as it transforms into a thriving mixed-use community with residential, commercial, and recreational assets.
Gov. Wes Moore says Maryland is a global destination for businesses looking to grow and expand. “We’re thrilled to count SJ Incorporation among the companies that make up our world-class pharmaceutical and health care ecosystem,” he said. “And by building in Fort Ritchie, this development will anchor a community that is on the rise and central to Maryland’s strength.”
SJ Incorporation is based in Illinois and has offices in Asia, Africa, and the Middle East. The company is working to make healthcare accessible for all by bringing affordable medical products to underserved markets through its unique sourcing ability and last-mile connectivity. SJ Incorporation markets its own brand of products and has deep expertise in manufacturing and logistics. The firm will employ cutting-edge technology in the new facility.
“This is a transformative step forward for Fort Ritchie, Cascade, and all of Washington County,” said John Barr, president of the Washington County Board of County Commissioners. “SJ Incorporation’s decision to invest here speaks volumes about the talent, infrastructure, and
potential our region offers. This project not only brings hundreds of good-paying jobs to our community, but it also reaffirms our role as a competitive hub for advanced manufacturing and direct investment.”
To support the project, Washington County is providing a $100,000 conditional loan, complementing the $1,000,000 conditional loan through Advantage Maryland being considered by the Maryland Department of Commerce. SJ Incorporation is also eligible for the Job Creation Tax Credit and One Maryland Tax Credit programs.
“Our team is focused on the future of our firm in America, and we look forward to playing a vital role in the healthcare industry here in Maryland and across the U.S,” said Sanjay Jha, CEO and group managing director of SJ Incorporation.
“I’m thrilled to bring this opportunity home to Maryland,” added Hamid Nowrouzi, a Maryland native and managing member for SJ Incorporation’s U.S. market. “With our production capabilities and Maryland’s support, we’re confident in our ability to deliver high-quality, affordable healthcare solutions.”
BUSINESS AWARDS NOMINATIONS OPEN
Nominations are open for the 2026 Washington County Business Awards. The awards, which honor businesses, nonprofits, and individuals who are working to shape the Washington County community. Nominations can be made in several categories: At Your Service, Small Nonprofit of the Year, Large Nonprofit of the Year, Small Business of the Year, Medium Business of the Year, Large Business of the Year, Young Professional of the Year, and Businessperson of the Year. Winners are announced at the annual business awards gala at the Maryland Theatre in February. The event is one of the social events of the year in the county. Deadline for nominations is August 31.
AEK is focused on providing Sales/Leasing services in the tri-state region. We have been operating in various capacities within the Real Estate industry since 2002. We are here to help. Give Corey a call or stop by. Our doors are always up!
Exploring the Beauty of Greenbrier State Park
LAST SUMMER, MORE THAN 500,000 VISITORS ENJOYED swimming, camping, and hiking at Greenbrier State Park. Construction on the park began in 1962 and for the next 15 years the Maryland General Assembly spent more than $2 million for land acquisition and development of the park’s facilities, which now include camping and picnic areas, a beach on the 43-acre man-made lake, an interpretive center, and trails.
Ranger Emily Bard talks about the park’s history and its amenities.
HM: What is the park’s history and what was entailed in its development?
Bard: Throughout the 1950s, the Maryland Department of Forests and Parks (now split into the Maryland Forest Service and Maryland Park Service) began acquiring land on South Mountain to create a forest buffer for the Potomac River watershed. The land that is now Greenbrier State Park was mostly wooded lots owned by area citizens. It was acquired by the state in bits and pieces in order to build the park.
The original plan was to name the park Tawes State Park, since Gov. J. Millard Tawes was a strong supporter of Maryland state parks. But that fell through, and the park was instead named for one of its native plants, becoming Greenbrier State Park. Original plans included a ski slope with ski tow and a warming hut, as well as a stable and bridle area for horseback riding, but these amenities never materialized.
Construction began on October 16, 1962, with Tawes taking down the first tree himself. The park had a soft opening in 1966 but officially opened in 1967 when the park entrance was completed. Greenbrier was a popular park right from the beginning and remains so to this day.
HM: What are the park’s major amenities?
Bard: The main draw at Greenbrier is the swimming beach. Visitors should plan ahead to avoid crowds.
Greenbrier is also home to about 12 miles of trails, which are especially popular with mountain bikers. It is also a good place to access the Appalachian Trail, with a 0.6-mile connector trail located behind the visitor’s center, which includes exhibits about all of the South Mountain Recreation Area’s parks.
Camping is also popular here, with 163 campsites, and of course fishing and boating on our 43-acre lake. In the summer, paddle boats are available for rent at our concessionaire.
HM: What is the makeup of your visitors?
Bard: We see people of all ages and backgrounds here. We are especially popular with families for picnics and swimming in the
Greenbrier State Park ranger Emily Bard and a sunset over Greenbrier Lake.
summer. During the summer, many visitors tell me they’ve traveled from Baltimore, Washington, D.C., and Northern Virginia. In the spring and fall, we see a lot more locals who fish on a regular basis, walk their dogs, or exercise.
HM: How many visitors do you see during peak season?
Bard: The park is extremely busy from Memorial Day to Labor Day and drew 504,262 visitors in 2024. If possible, I recommend visiting on a weekday to avoid crowds. The park has been reaching its capacity limit almost every weekend day for many years now, which means we are forced to turn away visitors. This year, reservations will be required for weekends and holidays in an effort to reduce traffic problems on U.S. 40 and turning away visitors. We will also be opening our newly renovated camp office and fee station, which should reduce wait times as well.
HM: Greenbrier Park is one of four state parks in the area.
Bard: Greenbrier State Park is part of a state park complex called the South Mountain Recreation Area. This area also includes Washington Monument State Park, Gathland State Park, South Mountain State Park, and South Mountain State Battlefield. Rangers all work out of Greenbrier and visit the other parks as much as possible.
HM: How do they differ or complement one another?
Bard: Each park provides something different and unique to the mountain: Greenbrier is a family spot for its lake and campgrounds; Washington Monument is a great sunset spot and local landmark; Gathland holds the history of writer George Alfred Townsend; South Mountain State Park features the Appalachian Trail; and there are lots of interesting wayside exhibits and trails on South Mountain State Battlefield. The parks are all connected by the Appalachian Trail and serve as a good place to get on and off the trail.
HM: What are the fees for entry and camping?
Bard: On weekends and holidays between Memorial Day weekend and Labor Day weekend, day use entry fees at Greenbrier are $5 per person for Maryland residents and $7 for out-of-state residents. On weekdays, Maryland residents pay $3, and out-of-state residents pay $5. Fees are reduced in the off season. Campsites are $21.50 for a basic site and $27.50 for a site with electricity. Gazebos will be closed this year due to construction. Overall, Greenbrier State Park is a family friendly park with great views and lots of activities.
Emily Bard is a State Park Ranger II, whose duties include supervision of its seasonal rangers and the Greenbrier trails. She earned a bachelor’s degree from West Virginia University and is a member of the Maryland Appalachian Trail Management Committee.
Interview by Scott Grove
THEN & NOW |
DOUB’S MILL: BETWEEN 1811 AND 1821 JOHN FUNK BUILT THIS GRAIN MILL USING LOCAL LIMESTONE TO REPLACE A WOODEN structure that had collapsed. Doub’s Mill is now listed on the National Register of Historic Places. The mill used the waterpower of Beaver Creek to grind grain into flour and remained in business until 1930 when changing technology made such mills across the county obsolete. Once almost condemned, the structure was saved and turned into a residence.
NOW: DOUB’S MILL AS IT LOOKS TODAY
THEN: CIRCA 1820
“My husband and I will be taking care of his parents as they get older. Do you have any suggestions on things we should focus on now in preparation?”
J.H. – New Market, MD
Thanks to healthier lifestyles and advances in modern medicine, the worldwide population over age 65 is growing. In the past decade, the population of Americans aged 65 and older has grown 38%. As our nation ages, many Americans are turning their attention to caring for aging parents.
For many people, one of the most difficult conversations to have involves talking with an aging parent about extended medical care. The shifting of roles can be challenging, and emotions often prevent important information from being exchanged and critical decisions from being made.
When talking to a parent about future care, it’s best to have a strategy for structuring the conversation. Here are some key concepts to consider.
Cover the Basics
Knowing ahead of time what information you need to find out may help keep the conversation on track. Here is a checklist that can be a good starting point:
• Primary physician
• Specialists
• Medications and supplements
• Allergies to medication
It is also important to know the location of medical and estate management paperwork, including: Medicare card
• Insurance information
• Durable power of attorney for healthcare
• Will, living will, trusts, and other documents
Be Thorough
Remember that if you can collect all the critical information, you may be able to save your family time and avoid future emotional discussions. While checklists and scripts may help prepare you, remember that this conversation could signal a major change in your parent’s life. The transition from provider to dependent can be difficult for any parent and has the potential to unearth old issues. Be prepared for emotions and the unexpected. Be kind, but do your best to get all the information you need.
Keep the Lines of Communication Open
This conversation is probably not the only one you will have with your parent about their future healthcare needs. It may be the beginning of an
ongoing dialogue. Consider involving other siblings in the discussions. Often one sibling takes a lead role when caring for parents, but all family members should be honest about their feelings, situations, and needs.
Don’t Procrastinate
The earlier you begin to communicate about important issues, the more likely you will be to have all the information you need when a crisis arises. How will you know when a parent needs your help? Look for indicators like fluctuations in weight, failure to take medication, new health concerns, and diminished social interaction. These can all be warning signs that additional care may soon become necessary. Don’t avoid the topic of care just because you are uncomfortable. Chances are that waiting will only make you more so.
Remember, whatever your relationship with your parent has been, this new phase of life will present challenges for both parties. By treating your parent with love and respect— and taking the necessary steps toward open communication—you will be able to provide the help needed during this new phase of life.
Hagerstown Museum Gets New Curator OF NOTE |
LINDA JOHNSON, PH.D., CURRENTLY VISITING PROFESSOR OF art history at the University of Michigan-Flint, has been named as the new Agnita M. Stine Schreiber Curator for the Washington County Museum of Fine Arts.
Johnson is a curator and historian of American art specializing in painting, sculpture, and works on paper from the18th to 20th centuries, with a special emphasis on American impressionism and realism, landscape art and environmental studies, and intercultural encounters between Euro-American artists.
The Agnita M. Stine Schreiber Curator position was established through a permanently restricted endowment given to the Museum of Fine Arts-Washington County in July 2016 by the Agnita M. Stine Schreiber Foundation.
Johnson is a member of the Association of Museum Art Curators and active in the College Art Association. She holds a senior fellowship in the visual arts at the Oxford Centre for Animal Ethics, where she is on the editorial board for The Journal of Animal Ethics, and is the author of Art, Ethics and the Human Animal Relationship (Palgrave Macmillan Press, 2021), as well as numerous academic journal articles. She also held a summer fellowship with Historic Deerfield in Deerfield, Massachusetts.
“As part of the interview process, she was asked to give a gallery presentation,” said Sarah J. Hall, executive director of the Washington County Museum of Fine Arts. “Her talk on William Merritt Chase’s Still Life Fish, Plate and Copper Container was both entertaining and illuminating. It’s not always easy to bring something new to your audience, and entertain them, while bringing your own insights and stimulating conversation. I’m looking forward to working with her to develop fresh ways of interpreting our collection.”
Johnson’s previous positions include curator at Hancock Shaker Village in Pittsfield, Massachusetts, and exhibition coordinator at the American Art Detroit Institute of Arts. She received her Ph.D. from Michigan State University, specializing in American studies,
art history, and visual culture, and from where she also holds a graduate Museum Studies Certificate.
“The Washington County Museum of Fine Arts’ internationally renowned collection presents a rich foundation for exciting exhibitions, installations, and collection growth in new and wide-ranging directions,” Johnson said. “This is a great privilege, and I am looking forward to collaborating with so many stellar colleagues at the museum, and to engaging with the broader and cultural communities in the area.”
JUNKY BUSINESS The local Two Men and a Truck franchise is launching another cleverly titled brand: Two Men and a Junk Truck. The new aspect of the business is committed to making conquering clutter easy in your home or business and offers several junk removal options. Need furniture removed? Disaster cleanup? Appliance removal? Cleanout services? The junk truck team can take care of it.
“We are excited to expand our services to include junk removal,” says owner Bobby Simpson. “It seemed like a natural path to follow to grow our business.”
Two Men and a Junk Truck offers junk services in Hagerstown as well as Frederick, Martinsburg, West Virginia, and Chambersburg, Pennsylvania.
TRUCKIN’ AT THICK-AND-THIN Here’s a new take on the farm-totable restaurant experience: farm-to-truck. Blue Boar Kitchen is a food truck permanently parked at Thick-and-Thin Brewery. It sources local meats for its carnivorous menu of burgers, chicken, and brats. Don’t worry, vegetarians aren’t left out. There are a couple of options. And everyone can enjoy the innovative Boar’d Walk Fries. The truck is serving at the brewery Wednesday through Friday from 4 p.m. to 8 p.m., Saturday from noon to 8 p.m., and Sunday from noon to 3 p.m.
AND THE AWARDS GO TO “The House on Jonathan Street” documentary produced by 3 Roads Communications, Inc., won two Telly Awards. The film won a silver medal in the Diversity, Equity, and Inclusion category and a bronze in the Long Form (above 40 minutes) category. The one-hour documentary explores African-American history in Hagerstown. The Telly Awards honor excellence in video and television across all screens. There were more than 12,000 submissions for the awards globally.
Linda Johnson, Ph.D., is the new curator at the Washington County Museum of Fine Arts.
CALENDAR
july to august
July 12-19
Washington County Ag Expo and Fair
Washington County Agricultural Center
7313 SHARPSBURG PIKE, BOONSBORO
The annual Washington County Ag Expo and Fair highlights the importance of the agricultural community in our county. The fair offers a variety of events and activities for the whole family. Gate admission passes provide access to exhibits, shows, live bands, machinery displays, and more. Carnival rides are not included. Noon to 9 p.m. www.agexpoandfair.org
August 9
Quad State Flavor Fest
Washington County Agricultural Center
7313 SHARPSBURG PIKE, BOONSBORO
Immerse yourself in the offerings of more than 75 regional flavor fanatical vendors, from seafood to BBQ to desserts to an impressive array of regional beer, wine, and spirits. Enjoy outstanding live music from Hair Force One, a tribute to the big hair bands of the 1980s, and Brickyard Road, a Lynyrd Skynyrd tribute band. This is an all-weather event with fun contests and games. Kids 12 and under are admitted free. Noon to 8 p.m. www.ifg-events.com
August 16-17
Augustoberfest
Washington County Agricultural Center
7313 SHARPSBURG PIKE, BOONSBORO
The festival pays tribute to the area’s rich German heritage while raising scholarship money for students in the Hagerstown-Wesel Sister City foreign exchange program, along with raising foundational endowments for additional non-profits within Washington County. The Foundation’s board is comprised of active business leaders from the local community, all on a volunteer basis. This is the most authentic German festival in the area. It caters to all ages with an free kids’ area for tons of fun. 11 a.m. augustoberfest@gmail.com
July 3
Boonsboro Independence Day Celebration
37 PARK DRIVE, BOONSBORO
The spectacular fireworks display at Shafer Park will begin at 9:30 p.m. There will be music and vendors in the park beginning at 5 p.m. www.town.boonsboro.md.us
July 4
Williamsport 4th of July Celebration
Byron Memorial Park 11 PARK ROAD, WILLIAMSPORT
The evening begins with a live performance by the Williamsport Community Band. Then around 9:30 p.m. the annual fireworks display begins. There will be food trucks and ice cream available for purchase. We strongly recommend leaving your pets at home, fireworks are very disruptive to our furry friends. 7 p.m. www.williamsportmd.gov
Fireworks at Fairgrounds Park
351 NORTH CLEVELAND AVENUE, HAGERSTOWN
The City of Hagerstown’s Parks and Recreation Division will set the stage for its annual dazzling pyrotechnic spectacle as the annual fireworks display celebrates Independence Day with a barrage of brilliant colors bursting in air above the city.
July 10
Fantastic Cat
Live at Hub City Vinyl 28 E BALTIMORE ST, HAGERSTOWN
Fantastic Cat is an indie folk-rock-country and Americana rock ‘n roll supergroup. They play a wildly satisfying collection of folk-rock, country, Americana, and good old rock ‘n roll. 8 p.m. to 10:30 p.m. www.liveathubcityvinyl.com
July 12
21+ Backlot Blast
Capitol Theatre
159 S MAIN STREET, CHAMBERSBURG, PENNSYLVANIA
Food trucks, crafts, specialty and domestic beer and wine will be available, as well as non-alcoholic drinks and concessions. Bring your own chair to sit back and relax or get up and dance. 4 p.m. to 8 p.m. 717-263-0202 or www.thecapitoltheatre.org
July 12-15
The Great Bicycle Tour XXXVIII
Downtown Boonsboro
21 NORTH MAIN STREET, BOONSBORO
Join us for a fully supported four-day ride on the C&O Canal. The ride begins in Cumberland and proceeds to mile marker 0 in Washington, D.C. It covers 184.5 miles with no hills, no headwinds, and no cars. This well-organized events has plenty of food and support. Participants can ride at their own pace. 7:30 a.m. www.sanmartgbt.org
July 18
Higher
Education
Live at Hub City Vinyl
28 EAST BALTIMORE STREET, HAGERSTOWN
Experience the sonic journey of Higher Education, a band of psychedelic roots combined with the raw, rebellious spirit of rock ‘n’ roll with a passion for reggae. Special guest Rockstead will also perform. 8 p.m. to 10 p.m. www.liveathubcityvinyl.com
july to august
July 25-27
CandyFest
The Maryland Theatre
21 S. POTOMAC STREET, HAGERSTOWN
Step into a summertime sugar extravaganza at CandyFest. Design your very own delectable candy crafts, compete in an oversized Maryland-themed candy board game, challenge a friend to a candy-style lawn game, or embark on a thrilling candy scavenger hunt. CandyFest promises to be an enchanting journey for candy enthusiasts of every age. Friday 11 a.m. to 7:30 p.m.; Saturday 11 a.m. to 5 p.m.; Sunday 11 a.m. to 3 p.m. 301-790-2000 or www.mdtheatre.org
August 9-10
Leitersburg Peach Festival
Leitersburg Ruritan Park 21427 LEITER STREET, HAGERSTOWN
This festival, which celebrates the peach agricultural heritage of Washington County’s orchards, includes 110 local craft vendors selling arts and crafts, jewelry, baskets, metal work, woodwork, pottery, spices, honey, peanuts, candles, knives, lotions, and more. There will be live music, peach pies, peach ice cream, peach cobbler, and fun activities for the family. Parking is free. Saturday 9 a.m. to 5 p.m.; Sunday 9 a.m. to 4 p.m. www.leitersburgruritan.org/pf-information
Leitersburg Peach Festival
August 29-31
PA Gospel Music Festival
Luhrs Performing Arts Center
475 LANCASTER DRIVE, SHIPPENSBURG, PENNSYLVANIA
The Pennsylvania Gospel Festival is a three-day, four-session event featuring some of gospel music’s most well-known artists. The Booth Brothers, Legacy Five, The Issacs, Triumphant, Gold City, PromiseLand Quartet, comedian Tim Lovelace, and many more will keep crowds entertained all weekend. 7 p.m. 717-477-7469 or www.luhrscenter.com
August 31
5th Annual Boonsboro Food Truck Festival
Shafer Park
37 PARK DRIVE, BOONSBORO
Experience a delightful Sunday afternoon in the park with your neighbors and friends. Enjoy live music on two stages while sampling delicious offerings from 20 diverse food trucks. Don’t miss the expanded craft beverage garden and the exciting corn-hole tournament. Plus, there’s plenty of fun for the little ones in the Kids Zone with free activities. It’s a perfect day for food, fun, and community. Come hungry and ready to have a great time. Noon to 6 p.m. www.town.boonsboro.md.us
Boonsboro Food Truck Festival
Eliminating a Food Desert
Horizon Goodwill is opening a grocery store in the Jonathan Street neighborhood to provide convenient assess to healthy food
By Rebecca Chaney
Imagine not having easy access to a gallon of milk, bread, fresh fruits and vegetables, and protein options. This is a reality for millions of people in many parts of the country, even here in some neighborhoods of Hagerstown.
City residents are looking forward to a new 14,000-square-foot grocery store which will open in the Johnathan Street neighborhood in late 2025. Jake Day, secretary of the Maryland Department of Housing and Community Development (MDHCD), says it’s been far too long that the area has been considered a “food desert,” defined as parts of cities or communities that don’t have convenient access to fresh and healthy food.
“That might mean not having a grocery store or corner market,” Day says. “We envision grocery stores today as these massive 50,000-square-foot Wegmans Market food halls,
Photography by Mark Youngblood
The site of the new grocery store in the Jonathan Street neighborhood.
but even a relatively small business like this [new grocery store] can have a transformative impact on people who can least afford to get themselves to healthy, fresh food.”
The American Nutrition Association reports that food deserts are generally in impoverished areas and are viewed as a national crisis. The closest grocery store to the Jonathan Street neighborhood is on the opposite side of Hagerstown, over a mile and a half away by vehicle, and not an option for many residents who do not drive.
David Shuster, president and CEO of Horizon Goodwill Industries, the opportunity to help improve the lives of Hagerstown residents through improving food access originated in a conversation between Horizon Goodwill, the Community Action Council, and Meritus Health in early 2020.
“We did not map the full historical timeline in our research for this project, but the low food access conditions have existed for at least the past decade, and we are advised by residents that it may be as much as 20 years,” Shuster says. “Access to reasonably priced, fresh, and healthy food options is one of the many social determinants of health and human thriving. The particular community where this project is located has been historically challenged by a unique crosswalk of systemic factors including restrictive zoning, access to transportation, and overall disinvestment.”
Recently, Day joined officials from Horizon Goodwill Industries, the University System of Maryland-Hagerstown (USMH), and the City of Hagerstown to celebrate $450,000 in State Revitalization Program funding for the development of Horizon Goodwill Industries’ Horizon Market. Finally there is a vision to put an end to the food desert in this area.
“By eliminating a food desert in Hagerstown’s Jonathan Street neighborhood, Horizon Market is directly responding to the needs of its community in a tangible and impactful way,” Day says. “We’re proud to support the partnership of Horizon Goodwill Industries and the University System of Maryland and their commitment to bettering the lives of Hagerstown residents through this critical work.”
Dr. Jacob Ashby, USMH executive director, said the support of this grant funding will help USMH continue to meet the dual mission, which focuses on providing quality education to students in the region while also working to enhance downtown Hagerstown.
“We are always grateful for opportunities to work together to make positive changes in our region,” Ashby says. “Access to fresh, nutritious food is essential for a thriving community, and this grocery store will serve as a cornerstone for improving the quality of life in downtown Hagerstown. By working together, we’re not just addressing food insecurity, we’re building a brighter, healthier future for our residents. The grocery store will serve as an essential hub, not only providing access to food but also equipping individuals with valuable job skills and opportunities that can positively impact their lives.”
Michelle Walls, USMH outreach coordinator, said USMH is a regional higher education center offering upper division undergraduate and graduate academic programs of the universities within the University System of Maryland at its state-of-the-art facility in downtown Hagerstown.
“USMH is committed to serving the educational and workforce needs of Western Maryland,” Walls says. “We work collaboratively to develop innovative partnerships with
local community colleges, businesses, and civic leaders to ensure a seamless and quality learning experience for our students.”
While food insecurity is the driving force behind the development of a new Horizon Market, the store will also offer a variety of other opportunities for its patrons.
“We’ll be more than a grocery store downtown for Hagerstown,” Shuster says. “This is really envisioned to be a community asset, a partnership with residents here.”
He adds that Horizon Goodwill Industries owns the store under a different brand concept (Horizon Market).
“In addition to our focus on providing more affordable, healthier food options, we will also utilize the store as a grocery retail employment training platform (as we do with our thrift store locations) to help individuals gain valuable work experience that they can hopefully use to further their careers and social mobility,” Shuster says.
Shuster realizes the development of the new Horizon Market is a huge undertaking.
“While operating a grocery store is a new initiative for us, it aligns with our broader vision of empowered individuals and sustainable communities while supporting the community and economic development of the City of Hagerstown,” he says.
David Shuster, president and CEO of Horizon Goodwill Industries, in the 14,000-square-foot space that will become a grocery store in the Jonathan Street neighborhood.
Paul Beard started building resonator guitars in a Hagerstown basement 40 years ago. At that time, he wasn’t setting out to build a business. Instead, he was setting out to make music. Today, Beard Guitars has grown into a formidable business, handcrafting guitars in Washington County that have been played on celebrated stages from The Grammys to NPR’s Tiny Desk Concerts, by iconic artists like The Eagles and Creedence Clearwater Revival, and by contemporary stars such as Oliver Anthony and Mumford and Sons.
“I never intended to build guitars for a living,” Beard says. “I was playing music
and his son, Ben.
Paul Beard
Paul Beard and the resonator guitars he builds in his basement.
on the road at that time while I was searching for a career, and I was looking for a higher quality resonator guitar than what I owned.
“I decided to build my own instrument, and from showing that guitar to others who were interested, I was able to take two orders for custom guitars. The orders kind of snowballed at that point. The more guitars I got into the hands of musicians, the more orders I took, and I found that I liked that challenge.”
Lesser-known than a traditional acoustic or electric guitar, resonator guitars like Beard builds were created in the 1920s to make guitars louder in the pre-amplification era. The resonator guitar, although often associated with 1930s and 40s blues musicians, can be used to create almost any sound a musician is hoping to produce, no matter what kind of music they play.
“The resonator guitar produces a very different sound than a standard acoustic guitar and that sound is very appealing for different genres of music. It is very vocal like or can emulate the human voice in some cases. The first time I heard a resonator guitar, I was immediately drawn to it because it had such a different sound and seemed to be more expressive in the acoustic guitar world, to my ear. That is still what draws me to it,” Beard says.
Ben Beard, Paul’s son who builds guitars alongside his father, explains the way a resonator works. “A resonator guitar functions much the same way [as acoustic], but instead of the strings being attached to the top of the guitar, they are attached to a mechanically driven metal speaker, which creates a louder sound, more metallic, and brighter than a standard acoustic guitar,” he says.
Building resonator guitars that find homes in the hands of musicians around the world is a family affair for the Beards. In addition to Ben helping his father, Paul’s daughter Becka works as the social media manager for Beard
Guitars and his wife Bobbi takes care of bookkeeping.
“Growing up around this work I didn’t realize that hand-building and Paul and Ben show off their hand-made guitars.
designing custom guitars wasn’t a normal job,” Ben says. “But as I’ve gotten older, I’ve come to understand it for what it is: a rare opportunity to serve others in a way that brings them immense joy and satisfaction.
“There is nothing quite like handing someone their dream guitar and watching their face light up. I’m really proud of what my dad has built over the last 40 years, and it’s an honor to continue in this work.”
Paul adds, “It’s fun to come to work and hang out with your kids. I never imagined that my family would be involved in the business when I started, but I wouldn’t trade it for anything.”
That’s a part of the business that Ben treasures even more now that he has a son himself.
“The thought of possibly being able to spend every day working with him one day showed me how blessed I am to do this with my father,” Ben says.
Even though guitar builders are typically associated with larger entertainment-driven cities than Hagerstown, Paul is deeply connected to the area, and he chose to keep Beard Guitars in Washington County.
“I grew up in Hagerstown and I’m a fourth-generation resident of Washington County,” he says. “It would’ve been easier to conduct this type of business in a place like Nashville, Memphis, or Los Angeles, but the allure of those places never came to me because I have always held a strong connection to home.”
Even 40 years later, Paul still feels surprise and joy when he sees his guitars on stage.
“I’m still not used to that,” he says. “It is cool to see that something I started in my basement here in Hagerstown has now made its way to stages worldwide.”
At work in Paul Beard’s basement, he and his son, Ben, build guitars for the stars.
Time for Wine
It’s been a long time coming, but the wine industry in Central Maryland finally appears to be growing in the right direction
By Rebecca Chaney
by Mark Youngblood
Photography
Maryland’s wine industry may date to the mid-17th century when records show that Frenchman Tenis Palee tried to make wine with indigenous grapes, but the trajectory of the state’s wine scene remained flat for the next three centuries.
The first winery in the Free State was not established until 1945 when Boordy Vineyards in Baltimore County opened and set the stage for Maryland winemaking. But even after Boordy opened, the fledgling industry stumbled along for decades. In fact, it has only been in the last couple of decades that Maryland has started to develop its own identity in the world of fine wine. Washington County has become the epicenter for that, establishing itself as a prominent and diverse grape-growing area and attracting talented winemakers who in years past would have shunned Maryland.
Dr. Joseph Fiola, specialist in viticulture (grape growing) and small fruit for the University of Maryland’s Western Maryland Research and Education Center near Keedysville, has dedicated more than three decades of research, much of that in Central Maryland, and the fruits of his labor are beginning to show.
“Based on climate, topography, geology, and soils, I honestly believe Washington County offers some of the best sites to grow grapes in Maryland and the Mid-Atlantic region,” Fiola says. “All of the wineries growing grapes in Washington County and others using grapes grown in Washington County are making excellent wines. We have a very exciting future.”
While Maryland has traditionally been considered a sweet wine region, Fiola’s research focuses on varietals that closely fit the local climate and growing conditions to produce quality dry wine.
“Maryland, as many other states in the eastern U.S., has historically been considered to make sweet wines, but that is not the concentration of the industry today,” Fiola says. “Yes, Maryland wineries make a very diverse range of wines to satisfy a range of consumers in the area. However, the industry is definitely dry wine-centric and has been for at least 25 to 30 years.”
Finding the varietals that best suit the climate in Central Maryland is a trial-and-error process, and Fiola uses test plots at local wineries as well as a five-plus acre plot of grapes at the Keedysville research center.
“The majority of the grapes grown in Maryland are vitis vinifera (the European species used to make fine wine), and a great percentage of those are vinified into dry wines,” Fiola says. “I have tested over 60 cultivars and clones of grapes in the region. Chardonnay, Pinot Grigio, and Sauvignon Blanc are the major white vinifera. Cabernet Franc, Petit Verdot, Barbera, Merlot, and Cabernet Sauvignon are major red vinifera in the state. There is also a significant volume of hybrid grapes grown, primarily Chambourcin, Chardonel, and Vidal Blanc. The majority of these are also
Master wine maker and co-owner Dave Collins in the cellar at Big Cork Vineyard.
typically made into dry wines.”
Fiola believes the first priority of grape growing is climate. The vines must be cold temperature tolerant.
“The grapes must survive the minimum winter temperatures in the area,” he says. “Then they must make good wine. If you look around the world, most credible wine regions have, over hundreds of years, honed in on grape cultivars that are best adapted to their climate and soils, therefore they have good longevity, and most importantly make the best wine possible. Maryland and the Eastern U.S. are going through this evolution now, trying to find the best adapted grapes to their specific mesoclimates (climate of a specific area, like a vineyard).”
One of the keys in Maryland becoming a legitimate wine region is grape growers breaking away
from the philosophy that growing French varietals in Maryland will produce wine as good as France. Natural growing conditions (which the French refer to as ‘terroir’) that affect the outcome of the wine, aren’t the same here as in other parts of the world.
So, Maryland, like neighboring Virginia a couple of decades ago, is searching for varietals that excel in the Maryland terroir so viticulturalists here can develop Maryland’s own wine identity.
Fiola says the main advantage of the Central Maryland region, climate-wise, is the range of elevation and aspects we can explore in mountain ranges.
“Because of these combinations, we can favorably compare to France (Bordeaux), Northern/Central Italy, and Spain/Portugal for grape cultivars that should do well,” he says.
— Dr. Joseph Fiola “ ”
Based on climate, topography, geology, and soils, I honestly believe Washington County offers some of the best sites to grow grapes in Maryland and the Mid-Atlantic region.
Fiola looks for successful cultivars in these regions of the world to import and try. Currently, he has been testing and encouraging vineyards to try Albarino, Gruner Veltliner, Vermentino, Petra, Pinot Blanc, Colombard, Verdelho, and other whites. The reds include Teroldego, Tempranillo, Sagrantino, Regent, and Souzao.
He has produced a slideshow for the state’s grape growers outlining the strengths and weaknesses of 74 varietals from around the world that might grow well in Maryland. While it does include popular varietals like Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc, many more of the varietals included are obscure in the wine world—Vespolina, Souzao, Lemberger, and experimental varietals with names like Hardy EU XIV 1-86.
A passion for growing grapes and wine production has inspired Fiola to share his knowledge and expertise with wineries in the state where imported varieties are being grown and tested. One of these wineries is Big Cork Vineyards in Rohrersville.
According to Big Cork master winemaker and co-owner, David Collins, 22 acres of grapes were planted in 2011 and Big Cork winery opened in 2015. Collins got his start in the wine business
in 1985 when he planted his first vineyard in Virginia. He enjoyed nearly 25 years working in Virginia’s wine industry before the opportunity in Washington County presented itself.
“One of Big Cork’s biggest sellers (Russian Kiss) is made from Petra, a grape imported from Eastern Europe that I introduced into the area, and it is now one of their established cultivars,” Fiola says. “Big Cork Vineyard has now released two vintages of its homegrown Vermentino (grapes originally from Italy and France). Big Cork is also planting Tempranillo (a red wine grape grown primarily in Spain).”
Collins says his role at Big Cork differs from many other winemakers.
“In addition to making the wine, I also oversee the entirety of the vineyard operations,” Collins says. “This allows full control of the product, which for me is essential to maximize wine quality. From bud break in the spring, to the fall harvest, all attention is on the grape growing. Once in the winery, the focus is on the winemaking process, from crushing to the fermentation to the blending and finally the bottling.”
The master winemaker says Big Cork almost exclusively grows vinifera grape varieties. “This includes many familiar grapes, such as Malbec, Cabernet, and Chardonnay, but we also grow some lesser-known wine grapes as well.”
Big Cork is out front in the movement of Maryland wineries to produce quality dry wines.
“I have patterned my winemaking after many of
Vineyards and Wineries in Washington County
Antietam Creek Vineyards, Sharpsburg
Nestled next to the historic Antietam National Battlefield, the vineyard was once a 55-acre dairy farm. All of their wines are from estate-grown grapes.
Big Cork Vineyard, Rohrersville
The more-than-40-acre estate has been established for more than a decade, and Big Cork makes a diverse selection of wines, ranging from a sparkling blanc de blanc to powerful reds represented in their black label selections. Winemaker and co-owner Dave Collins is one of the most respected people in the Maryland wine business.
Blue Mountain Wine Crafters, Funkstown
Owners Tim and Cindy Rowe buy only grapes grown in Washington County and make dry whites and reds as well as blush wines and fruit wines.
Castle Hill Winery, Hagerstown
A small, boutique winery that makes both dry and sweet wines.
Cool Ridge Vineyard, Smithsburg
The wines are hand-crafted by Gerhard Glocker, who spent his childhood in Germany helping his uncle in the vineyard and cellar. He immigrated to America, graduated from North Hagerstown High School, served in the Vietnam War, and had two previous careers before starting Cool Ridge.
Frog Eye Vineyard, Hagerstown
This small, family farm and winery sits on 33 acres in the Pleasant Valley.
Red Heifer Winery, Smithsburg
The 56 acres of vineyards spawn interesting wines, like the Winemaker’s Reserve Blaufrankisch, a grape known mainly in Eastern Europe, and the Spanish grape Albarino. As a former orchard, sweet fruit wines are also made.
Stone House Urban Winery, Hagerstown
the European and South American regions that I have visited and wines that I have tested,” he says. “We produce a few wines that are off-dry, but the vast majority of our guests prefer dry wines. That trend appears to be increasing over time.”
The winery produces a wide array of dry whites and reds as well as sweet fruit wines and desert wines. Grapes are sourced locally as well as from other wine regions.
On the Horizon: The Vineyards at Mapleville Manor has opened its elegant wedding and special events center. The winery could be next.
While Collins admits challenges for Maryland grape growers come and go, after growing grapes for 40 years in the Mid-Atlantic region, he’s learned to grow quality fruit under diverse conditions. He credits a well-trained and dedicated vineyard crew to the success at Big Cork.
Like Fiola, Collins sees a bright future for Maryland’s wine industry.
“Our Central Maryland region is in the sweet spot of Mid-Atlantic wine grape growing,” he says. “It in-
cludes Washington and Frederick counties in Maryland, plus the eastern slopes of the
Blue Ridge Mountains in Virginia. This is where there are stony and well-drained soils, plus a cooler climate for the slow ripening of the fruit in the fall. The cool ripening conditions promotes full ripe flavors and developed tannins (naturally occurring polyphenol compounds found primarily in grape skins, seeds, and stems impacting color, texture, taste, and aging potential), which is especially beneficial for the red wines. The European grape varieties, which are traditionally made dry, are perfectly suited to these growing conditions.”
Collins’ work has paid off in award-winning wines at Big Cork Vineyard. The vineyard has been honored
University of Maryland viticulture expert Dr.
Fiola working with his small-batch experimental wines.
Joe
Fiola works in the vineyards at the Western Maryland Research and Education Center near Keedysville.
WASHINGTON COUNTY IS PART OF THE AMERICAN WINE
SCENE The grape-growing region of Washington County is part of a designated American Viticultural Area, a delimited grape-growing region with specific geographic or climatic features that distinguish it from the surrounding regions and affect how grapes are grown. AVAs are established by the Alcohol and Tobacco Tax and Trade Bureau. There are 276 AVAs, 154 of them in California, where 87 percent of American wine is made. The Cumberland Valley AVA starts at the Potomac River in Washington County and extends north through Franklin and Cumberland counties in southcentral Pennsylvania to the Susquehanna River. The best areas for growing grapes in the AVA are on high terraces over the Potomac River and the slopes of South Mountain.
Nearby AVAs: The Catoctin AVA is in Frederick County and is bordered on the east by Catoctin Mountain, the west by South Mountain, the south by the Potomac River, and the north by the Pennsylvania border.
Linganore AVA includes portions of Frederick and Carroll counties. It’s part of the Piedmont Plateau, a transition zone between the mountains and the coastal plain.
with multiple awards, winning best of show in multiple Governor’s Cup and Comptroller’s Cup competitions, which Big Cork often dominates. That, Fiola says, shows premium wines can be produced in Washington County.
Granted, these competitions are a contest to judge the best Maryland wines and don’t pit Maryland wines against other states or countries, however, these awards are far more meaningful now than a decade ago as Maryland viticulture has greatly expanded in that time.
“The thing that grabs your attention when you look at the Maryland wine industry is that it is in a state of volatile flux,” Andrew Chalk wrote in an assessment of Maryland wine for his food, wine, and travel website The Chalk Report. “In just the last decade, the number of wineries increased 250 percent, grape acreage more than 70 percent, the grape blend shifted decisively toward vinifera from hybrids, and Maryland wines began speaking for themselves by regularly winning medals at national wine competitions.”
Fiola credits a combination of Central Maryland’s climate and soils to a successful wine industry.
“Washington County has a unique geology which created a desirable series of soils,” he says. “There is a considerable limestone vein running through the county, the only one in the state. Limestone-based soils are historically the best for growing grapes. Also, the shale or fractured bedrock is conductive since it
allows for good soil drainage.”
Fiola plans to continue his research and cultivar testing to find the best-suited cultivars for Maryland’s diverse regions.
“I import from fine wine-growing areas around the world that have similar climates to Western, Eastern, and Southern Maryland, test the grapes in those regions, and do small-batch winemaking to complement the cultivar research and verify wine quality,” he says.
The viticulture expert also said the people in the Maryland wine industry have “a passion for [making] the best wine” possible. That passion, he says, makes it easy for everyone involved to feed off each other’s energy.
According to the 2024 Maryland Winery Association Vintage Report, Maryland growers and wineries harvested 1,275 tons of grapes in 2024 or nearly 1,000 acres. Of those 1,000 acres, approximately 70 to 90 acres of grapes were harvested in Washington County.
Central Maryland’s wine industry continues to evolve and produce ever-better wine some might find themselves asking, “Are we really in Maryland enjoying this wine?”
But certainly it is clear that Maryland wine lovers no longer need to travel out of the state to find quality local wine, and with the on-going research of Fiola, Collins, and others, Maryland’s wine industry is finally on the right trajectory.
DINING
On Point
Foster’s on the Point weaves deep
local roots with full flavor and beachy summer vibes
Tucked along Salem Avenue in Hagerstown, Foster’s on the Point offers something rare: a casual dining spot that feels both like your favorite dive and your go-to-place for an inventive chef’s special. Since opening their doors in June 2017, co-owners Kelli and Mike Foster have transformed the space from its long-standing identity as Wood Point Bar & Grill into a warm, rustic-modern haven filled with live music, strong community ties, and food that keeps people coming back.
By April Bartel
The location’s legacy runs deep. Before it became Foster’s, the building housed the Woodpoint Bar & Grill, founded in 1954 by Ned South and run by his family until 2011. Even earlier, it served as a general store, bar, restaurant—and, prior to that, a horse stable. The sturdy stone wall that lines the back of the dining area is an original element from those stable days, inspiring Fosters’ aesthetic.
Photography by Mark Youngblood
The Ahi tuna appetizer is curry-seasoned Ahi over chilled lentil salad tossed with mango lime vinaigrette, topped with lychee salsa and sriracha garnish.
When they first got the keys in 2017, the couple and a crew of family and friends began transforming the space, knocking down walls, revamping the kitchen, and adding decorative touches.
“We’ve updated things a little bit each year,” says Kelli Foster. “We’re always a work in progress.” At this point, that work in progress is a vision that blends comfort food, fun cocktails, and an appealing indoor-outdoor space.
That includes the patio, which has become a local favorite. With a dedicated outdoor bar, sail shades, and a live music stage, the sprawling space feels like a summer escape.
“Summer on the patio is like pretending we’re at the beach—but we’re not,” Kelli says with a grin. “That’s the vibe.”
The patio is open from the end of May through October, with live music on Fridays after 6 p.m. and Sunday afternoons from 3 p.m. to 6 p.m. The music is more than ambiance, it’s personal. Kelli grew up in a musical family, and Mike plays guitar.
“There was no way we were going to have an establishment without live music,” she says.
Mike’s connection to the place runs even deeper. His grandmother once lived right across the street. Now, his mother resides there.
“It’s just weird how things come full circle,” Kelli reflects. “Mike spent a lifetime looking out the door at this building.”
Despite the history, contemporary food takes center stage at Foster’s thanks to Chef Jason Kenney, who brings global technique and local
The outdoor space at Fosters on the point may be the best in Hagerstown.
Foster’s Kayla Erny displays the sumptuous dessert tray.
love to the menu.
“He’s passionate and works countless hours,” says Kelli. “He puts his heart and soul into everything.”
The menu changes seasonally but always includes a few guest favorites: the On Point Burger (with sliced avocado, crispy bacon, and melted provolone, topped with a “dippy” egg), Linguine Miranda (a mound of pasta with blackened chicken and shrimp), Carolina-style Gold Rush Chicken, fresh house-made nachos loaded with real cheese, and a premium Butcher’s Cut Steak, sourced from a local butcher. There’s usually a big pork chop,
too, finished with seasonal flair like cider or peach-bourbon glaze.
Kenney is especially proud of the ahi tuna appetizer.
“It’s definitely a mix of Thai, French, and American food and techniques,” he says. “It shows my penchant for fusion cuisine.” He strives to “give more time and attention to common ingredients” that people may take for granted. “I cut fish and meats myself, use whole herbs and spices, and make sauces from scratch,” he says.
Fosters’ weekly specials are neighborhood hits. Tuesdays are Wing Night ($1 wings from 5
p.m. to 9 p.m.); Wednesdays feature buy-oneget-one-half-off burgers. Their lunch specials (Tuesday through Saturday from 11 a.m. to 4 p.m.) include crowd-pleasers like the BBQ brisket sandwich with fries and Friday’s fish and chips. Happy hour runs Tuesday through Friday from 3 p.m. to 6 p.m. and weekends noon to 4 p.m., with $5 fresh-squeezed crushes (orange, grapefruit, lemon-berry, and orange-vanilla “dreamcicle”), mules, and house wines, as well as a dollar off beers.
And then there’s the legendary pickle shot. What began as a customer’s offhand suggestion during COVID morphed into a cult favorite:
The grilled peach pork chop is a Memphis-rubbed, chargrilled chop with caramelized onions, grilled peaches, and a peach bourbon glaze.
vodka and pickle brine. “It was something fun that kept us going,” Kelli says.
That adaptability—plus a loyal customer base—helped Foster’s survive the pandemic.
“When the dining room was closed, the phone would ring off the hook for takeout,” Kelli says. “We’re lucky. A lot of our regulars have been coming here since it was the Wood Point Grill.”
That community loyalty runs deep. “I like that there’s a person from a construction job talking to somebody in a suit who just left the office,” she says, noting the universal threads between good food and camaraderie. The restaurant itself feels like a reflection of that blend—part family legacy, part forward-thinking food hub.
Though the restaurant doesn’t have a private event room, they do occasionally host showers, rehearsal dinners, birthdays, and retirement parties, and the Fosters are open to renting out the patio for special occasions. Their goal has always been simple: to create a place where everyone feels welcome.
“We’ve been so fortunate to have this space, this community, and an amazing staff,” says Kelli. “We’re just thankful we get to keep doing it.”
FOSTERS ON THE POINT
1437 Salem Avenue, Hagerstown
APPETIZERS $12 AND UP HANDHELDS $15 AND UP
ENTREES $22 AND UP HOURS:
Monday: Closed
Tuesday: 11 a.m. to 10 p.m.
Wednesday: 11 a.m. to 10 p.m.
Thursday: 11 a.m. to 10 p.m.
Friday: 11 a.m. to 10 p.m.
Saturday: 11 a.m. to 10 p.m.
Sunday: 12 p.m. to 8 p.m.
Visit www.fostersonthepoint.com
Foster’s on the Point at the intersection of Salem and Woodpoint avenues.
“Cool as a Cucumber” mixes cucumber vodka, mint, lemon syrup, and lemon-lime soda.
All in the Family
For nearly 150 years the Holsingers have been Hagerstown’s go-to for everything meat
Cruise to the junction of Maugans Avenue and Maugansville Road and you’ll find a building crowned with a life-sized fiberglass steer. It’s a landmark as recognizable as the savory scent of smoke drifting from the back of Holsinger’s Meats & Deli. The place is part specialty butcher shop, part sandwich haven, and entirely a family affair since 1876. Sixth-generation siblings Richie Holsinger and April Spessard manage the business, but their parents, Trish and Robert Holsinger II, can also be found bustling behind the counter. Trish retired from a career in finance last December, and jokes, “I decided that bird watching just wasn’t going to cut it for me. So, I come in to help.” She is the company’s “master wrapper,” but she smiles with pride watching her children take the family business into the future.
By April Bartel
Originally founded in Cearfoss, Holsinger’s came to its current spot in 1964. April and
Photography by Mark Youngblood
The Holsinger team (left to right) Richie Holsinger, Nick Sprecher, April Spessard, Ben Moreland, Tosh Smith, Amy Bragunier, Jacqueline Plezia, Cyrus Biesecker.
Richie’s grandparents, Regina and Robert “Bob” Holsinger Sr., built the structure still in use today.
“We have a lot of history in this area,” Richie says. “Our job is just to keep doing what our parents and grandparents always did—and try not to mess it up.”
That humility belies a meticulous operation. Holsinger’s is known for small-batch processing of beef, pork, lamb, goat, and a variety of wild game like farmed deer, buffalo, and elk.
“If you raise your own animals, we can process them, too,” Richie says. “We do everything from scratch.”
They cut, grind, season, and roast or stuff every sausage on-site. The market’s reputation for smoked meats is especially strong. The family uses a computerized smokehouse and German-made stuffing machine to produce customer favorites like bacon, jerky, hot dogs, ham, and snack sticks.
“Our hot dogs aren’t like anybody else’s,” April says. “They’re lean, made from real meat, and they snap when you bite into them. We’ve added cheese and jalapeño varieties, but the original is still our best-seller.” Even their hamburger beef (pure shoulder chuck) is ground in small batches for ultimate freshness
and perfect for summer grilling.
Seasonal surges keep the team on its toes— especially fall hunting season, when Holsinger’s processes thousands of deer. Through the Farmers and Hunters Feeding the Hungry program, they also donate processed meat to local food banks.
“We care about our customers and our community,” Trish says. “That’s why people keep coming back.”
It’s not just the meat that brings people through the door. The deli has exploded in popularity. April lightheartedly calls herself the “Sub Slayer.” She and the counter crew
The iconic steer atop the Holsinger building on Maugans Avenue near Maugansville Road.
serve made-to-order subs, burgers, hot dogs, and ribeye sandwiches, often paired with regionally famous hand-cut fries.
“We’ve quadrupled our sub sales in the last few years,” she says. “On a slow day, we go through 15 to 20 packs of sub rolls.” That’s about 90 to 120 full subs. Many of the deli’s lunchmeats are house-made, including roast beef, baked country ham, and their holiday-style bone-in City ham, seasoned and smoked on site.
“We eat what we make,” April insists. “If we wouldn’t serve it to our family, we won’t serve it to yours.” The smoked sausages are her favorite.
Loyalty runs deep—among staff, customers, and even across generations. At times, four generations of Holsingers worked in the store at once. Some customers, too, have been coming in for decades, since they were kids shopping with their parents. Trish ribs her daughter, “when I try to help people they’ll say, ‘No, April knows what I want.’”
April and Richie are proud to carry the business forward. “We don’t change anything that isn’t broken,” April says, offering an example. “People come from hours away just for our chicken salad. It’s still my grandmother’s recipe, and they get mad if it’s not here.”
Even the meat that’s not raised locally is sourced from U.S. producers, inspected, and choice grade or higher. Folks can find everything from lamb rib chops to buffalo ribeyes to smoked pork chops and country ham slices, even salads, cheeses, drinks, and eggs. Customers may find a trio of meaty specialties known as ponhaus (scrapple), pudding, and souse alongside a variety of deer bolognas.
And if you ever wonder what’s in the smoker, just follow your nose. “People will walk in and ask, ‘What are you smoking today?’” says April. Sometimes, it’s a thousand pounds of bologna.
At Holsinger’s, every cut, every sub, and every smoked sausage tells a story—not just of skill and seasoning, but of deep local roots and dedication. “We’re lucky, we’re fortunate, and we’re blessed,” says April. And judging by the ever-busy store front and devoted customer base, the feeling is mutual.
Refrigerated cases stocked with meats processed on site at Holsingers.
Centennial Celebration
Deep Creek Lake may have started as a way to generate electricity but today it generates fun and money
McHENRY—What today is a sprawling, serpentine lake covering 3,900 acres in Garrett County and serving as a recreational and economic hub was, in the early 20th century, a rural valley of farms, homes and schools, resembling much of the rest of bucolic Western Maryland.
But along came the Youghiogheny Hydro Electric Corporation and its mission to build a lake in the state without natural lakes—damming a tributary of the Youghiogheny River to flood the land, all in the name of generating electricity and creating Deep Creek Lake. Construction of the dam began in 1923 and was completed in 1925; the hydroelectric plant began operating on May 26 of that year.
By Guy Fletcher
Today, Deep Creek Lake doesn’t generate a significant amount of electricity, but it does
What began as a project to produce hydroelectric power has evolved over the past century into a tourist attraction responsible for $300 million in economic impact each year.
produce another kind of juice: tourism.
Visitors flock to the lake to fish, swim, boat and just relax alongside the tranquil waters—and that is just in the summer. The adjoining year-round Wisp Resort is popular in the winter—attracting skiers, snowboarders, and other outdoor adventure enthusiasts and making Deep Creek Lake an all-season destination.
“It’s a large part of our economy,” says Nick Sharps, interim president of the Garrett County Chamber of Commerce. He cites a 2020 West Virginia University study that showed Deep Creek Lake was responsible for generating $300 million a year for the local economy.
“I shudder to think what Garrett County is without both of those,” Sharps says of the lake and Wisp.
To mark its 100 years, Deep Creek Lake pulled together a year of events, kicking off with a lecture series about the lake and continuing with Thursday trivia nights at Ace’s Run Restaurant and Pub. There was also a shore and lake cleanup for Earth Day (April 26), and A Taste of Garrett County (April 29). Other events throughout the year will feature boat parades and floats, sailboat regatta, a golf tournament, and wine festival, among others.
For a complete list of Deep Creek Lake events this year, visit www.dcl100.com.
“Our goal is to have something Deep Creek Lake-related every month,” says Chris Nichols, chairman of the Deep Creek Lake Centennial Committee.
The highlight of the celebration will be the Deep Creek Lake 100th Birthday Bash on July 19 at the Garrett County Fairgrounds. The family-friendly event will feature bands and other music, a parade, arts and crafts, food vendors, a beer garden, contests, and a special grand finale that Nichols teases is “top secret.”
In planning the celebration, the Property Owners’ Association of Deep Creek formed the centennial committee in 2023, bringing together local residents and business people, representatives from local and state government, nonprofit organizations, and other stakeholders involved in promoting the lake.
Nichols’ own connection to the lake has deep roots. He lives in the same cabin his
grandparents built in the 1930s (“It’s been a little improved since then,” he says with a laugh) and works as a real estate professional in the community. He also operates his own cartography business that creates maps of the region.
Such ties might explain why he stresses that the centennial is about more than honoring the lake’s past. To that end, the committee is also creating some long-term projects, including the placement of a time capsule—filled with items from this year and to be opened in 2125—and the installation of 20 new interpretive panels that provide information about the history, science, and heritage of the lake.
“One of our themes was not only to celebrate the first 100 years of Deep Creek Lake … but to reinforce the idea that we need to preserve and protect the lake for the next hundred years,” Nichols says.
Deep Creek Lake covers 3,900 acres and is a popular destination for boating, swimming, fishing, and just relaxing beneath the Western Maryland skies.
DINING GUIDE
ALEKOS 2 GO
511 Northern Ave., Hagerstown, 240.313.4976
Freshly prepared and cooked Greek food made daily. $
AMERICAN PIE PIZZERIA
17520 Virginia Ave., Hagerstown, 301.582.6281
Family run business that serves not only pizza but several authentic Italian dishes as well. $$
BENNY’S PUB
49 Eastern Blvd. N., Hagerstown, 301.791.5915
Relaxed venue serving specialty burgers and other pub grub, plus bespoke beers in convivial surrounds. $–$$
BISTRO 11
13208 Fountain Head Plaza, Hagerstown, 301.733.2222
Relaxed and refined cuisine. Full menu of specialties, steaks, and seafood. $$–$$$
BJ’S RESTAURANT & BREWHOUSE
17318 Valley Mall Road, Suite C, Hagerstown, 240.513.4040
Handcrafted beer, Chicago-style pizza with a Southern California twist, and Pizookies. $$-$$$
BLACK ROCK BAR & GRILL
17301 Valley Mall Road, Hagerstown, 240.850.3365
An award-winning steakhouse specializing in Certified Angus Beef steaks served and cooked to perfection by you on a 755-degree volcanic sizzling rock. $$-$$$
Breakfast, lunch, and dinner are covered with a wide selection of sandwiches and entrees. $–$$
THE BROAD AXE
28 W. Franklin St., Hagerstown, 301.733.8454
Daily specials featuring top-notch pub fare and a quickly rotating tap list. $–$$
BROTHER’S PIZZA
75 Eastern Blvd. N., Hagerstown, 240.625.9215
Fresh, fast, and affordable pizza, sandwiches, and Italian classics. $–$$
CACIQUE
1101 Opal Court, Hagerstown, 301.739.7207
Fresh, creative, and classic Mexican, Spanish, and Latin American cuisine. $$
CAFÉ DEL SOL
1481 Salem Ave., Suite 1, Hagerstown, 301.739.3072
Gourmet pizza, flatbreads, and pasta with a California twist. $$–$$$
CAFÉ ITALIA
935 Pennsylvania Ave., Hagerstown, 240.420.6677
Classic Italian dishes, and they offer one of the biggest pizzas in town. $–$$
CHIC’S SEAFOOD
300 Summit Ave., Hagerstown, 301.739.8220
Daily specials featuring some of the freshest seafood around. $–$$$
COLONIAL SPORTS BAR AND GRILL
14130 Pennsylvania Ave., Hagerstown, 240.203.6206
The best game-day food at the best prices around. $–$$
THE DOG HOUSE CAFÉ
53 S. Potomac St., Hagerstown, 240.850.2883
Family-owned and operated restaurant that specializes in dozens of unique hot dog creations, great fries, and more. $
DISTRICT PROVISION & SUPPLY CO.
6 Rochester Place, Hagerstown, 301.791.1717
Open for breakfast and lunch, featuring gourmet sandwiches, salads, and soups. $
DOLCE PIZZA GOURMET
792 Frederick St., Hagerstown, 301.745.6300
Italian flavors complemented by Eastern European dishes. $–$$
EL CASTELLO PIZZERIA & TEX MEX
15616 National Pike, Hagerstown, 301.582.4727
Pizza, salads, lunch specials, and a spicy array of Tex Mex. $–$$
EL RANCHERO MEXICAN RESTAURANT
1481 Wesel Blvd., Hagerstown, 240.420.2842
1715 Dual Highway, Hagerstown, 301.797.7589
Fresh, authentic Mexican cuisine using the highest-quality ingredients available. $$
FAJITA GRANDE MEXICAN RESTAURANT
12818 Shank Farm Way, Hagerstown, 240.707.6333
Where the fiesta never ends. $
FOSTER’S ON THE POINT
1437 Salem Ave., Hagerstown, 301.739.7182
Soups, salads, sandwiches, burgers, and a rotating list of entrées and specials offered in an inviting rustic atmosphere. $$–$$$
FRATELLI PIZZERIA AND GRILL
120 E. Oak Ridge Drive, Hagerstown, 301.393.8733
Italian specialties like pasta, pizza, in addition to Mexican options. $–$$
FREE RANGE CAFÉ
520 Northern Ave., Hagerstown, 240.513.6070
Food that makes you feel good! $-$$
FUJI ASIAN FOOD & SUSHI BAR
11205 John F. Kennedy Drive, Suite 205, Hagerstown, 301.393.9099
Authentic traditional Chinese cuisine options and sushi. $–$$
GREENLEE’S FIRESIDE RESTAURANT & LOUNGE
A full menu of steaks, seafood, and other American specialties. $$–$$$
THE GRILLE AT RUNWAYS
18421 Henson Blvd., Hagerstown, 240.707.6996
Traditional American dining with a quiet and relaxing view of the airstrip. $–$$
HAGERSTOWN FAMILY DINER
431 Dual Highway, Hagerstown, 240.707.6330 Great hidden gem of Hagerstown. $
HOFFMAN’S ALL AMERICAN GRILL
18203 Mason Dixon Road, Hagerstown, 240.707.6600
Casual dining at its finest featuring burgers, steaks, salads, and seafood. $$–$$$
HONG KONG CHINESE RESTAURANT
1075 Virginia Ave., Hagerstown, 301.733.1292
Veteran eatery serving familiar Chinese dishes in an informal setting. $$
HOUSE OF KOBE
757 Dual Highway, Hagerstown, 301.797.6979
Fine dining featuring sushi and hibachi cooking right in front of you. $$–$$$
HUB CITY DINER
190 Railway Ln., Hagerstown, 240.707.6638
Comfort food served hot and fresh in a family friendly atmosphere. $
HUMMUS MEDITERRANEAN GRILL
11205 John F. Kennedy Dr., Unit 108A, Hagerstown, 240.513.6020
A blend of authentic Mediterranean recipes with modern flavors. $–$$
J’S DINER
43 Eastern Blvd N, Hagerstown, MD 21740, 301.745.3091
Innovative breakfast destination for those in search of an unpretentious place to begin the day. Everything they offer is made from scratch, so you can feel good about what you’re eating. $$
LEDO PIZZA
1423 Dual Highway, Hagerstown, 301.766.4900
Creative flavor combinations and lots of sandwich and gluten-free options. $–$$
LOS AMIGOS MEXICAN RESTAURANT
29 N. Burhans Blvd, Hagerstown, 240.420.8000
18330 Spark Dr., Hagerstown, 240.707.6250
The finest authentic Mexican food prepared just the way you like it. $
LOTUS MOON CAFÉ
16 Conococheague St., Williamsport, 240.366.1335 Unique sandwich and salad creations to please any taste. $-$$
MANGO GRILL INDIAN & THAI CUISINE
11205 John F. Kennedy Drive, Suite 201, Hagerstown, 240.707.6220 Experience the flavors of India and Thailand with daily lunch buffet deals. $$
Dine in and carry out Vietnamese cuisine. Small venue but the portions are authentic and large. $
POKÉ & SUSHI
11347 Robinwood Dr. Hagerstown, 301.393.8833
Refreshing Asian alternative. Choose your own ingredients for soups, Poké, rice bowls and sushi. Boba (bubble) tea. $$.
PRETZEL & PIZZA CREATIONS
20 W. Washington St., Hagerstown, 301.733.7795
Calzones, sandwiches, hot dogs, and of course pizza featuring pretzel dough as the star. $–$$
PRIMANTI BROS.
17301 Valley Mall, Hagerstown, 301.228.0933
High-piled sandwiches equipped to quell the heartiest of hungers. $
PURA VIDA COFFEE
14035 Pennsylvania Ave., Hagerstown, 240.707.6540
Costa Rican inspired coffee shop/restaurant featuring craft coffees/teas, onsite baked goods, breakfasts, and lunches. $
RAD PIES
10210 Governor Lane Blvd., Williamsport, 240.366.8634
Unique, wood-fired pizza options for the adventurous. $$
REAL DEAL JAMAICAN RESTAURANT
71 W. Franklin St., Hagerstown, 240.513.6393
A concise menu of classic Jamaican comfort foods & soft drinks amid casual digs. $
RHUBARB HOUSE
12 Public Square, Hagerstown, 301.733.4399
Sandwiches, burgers, wraps, salads, and soups with a unique touch. $–$$
RICE THAI DINING
40 N. Potomac St., Hagerstown, 301.766.9559
A taste of authentic Thailand, without needing a passport $$-$$$
RIK’S CAFE
1065 Maryland Ave., Hagerstown, 301.302.7541
California-inspired contemporary American cuisine featuring sandwiches, hearty soups, small plates, and salads. $$–$$$
ROCKY’S NEW YORK PIZZA
907 S. Potomac St., Suite 1, Hagerstown, 301.791.6810
Great pizza in addition to other classic Italian fare. $–$$
ROCKY’S PIZZA ROBINWOOD
11351 Robinwood Drive, Hagerstown, 301.790.3853
Delicious Italian cuisine at an affordable price $-$$
ROOSTER MOON COFFEEHOUSE
Longmeadow Shopping Center, 1551 Potomac Ave., Hagerstown, 301.790.5040
Fine coffee, espresso drinks, organic teas, with a full breakfast and lunch menu. $
SAKURA JAPANESE RESTAURANT
102 Railway Lane, Hagerstown, 301.393.8680
Part Japanese steakhouse, part sushi bar, featuring hibachi dining. $$–$$$
SARDI’S POLLO A LA BRASA
100 Railway Lane, Hagerstown, 240.382.1214
Casual Peruvian chain serving charbroiled chicken, ceviche, and other traditional dishes. $–$$$
SCHMANKERL STUBE
58 S. Potomac St., Hagerstown, 301.797.3354
Old World-style Bavarian dining with an emphasis on German traditions. $$$
SCHULA’S GRILL AND CRAB HOUSE
11205 John F. Kennedy Drive, Hagerstown, 301.714.1397
Seafood and sandwiches are served in a casual setting with polished wood tables and a bar. $$–$$$
SILK THAI RESTAURANT AND BAR
1580 Wesel Blvd. K, Hagerstown, 240.267.2142
Spreading good vibes of Thai culture by introducing the wonderful food and scenery of the land of smiles. $$–$$$
SITAR OF INDIA
110 Railway Lane, Hagerstown, 301.733.8223
A contemporary atmosphere that complements their traditional Northern Indian specialties. $-$$
STADIUM TAVERN
401 S. Cannon Ave., Hagerstown, 301.714.0849
Crabs and steam buckets, shrimp, and oysters, and don’t forget the wings. $–$$
TACOS CARLITOS
Food Court, Valley Mall, Hagerstown, 240.452.1888
100% authentic genuine Mexican food – the best in town! Daily specials and delivery available. $
TASTE OF REGGAE
40 E Washington St, Hagerstown, MD 21740, 240.513.1101
Authentic Jamaican restaurant specializing in made-to-order Caribbean and Jamaican food. Packed with flavor and cooked the way it is done in Jamaica. $$
TAQUERIA JALISCO AUTHENTIC MEXICAN GRILL
1037 Maryland Ave., Hagerstown, 301.797.2000
Authentic Mexican cuisine with the experience of being in Mexico. $
THE CRAB 99
116 Railway Lane, Hagerstown, 240.452.1937
Tasty seafood dishes with a wide range of flavors. Make your own seafood combinations. $$
VEVA’S ON POTOMAC
38 S. Potomac St., Hagerstown, 301.791.0370
Italian fare; Maryland soul. $$-$$$
SENIOR LIVING CALENDAR OF EVENTS
Every Wednesday
CONTEMPORARY RETIREMENT
9:06 a.m. to 10 a.m., WJEJ Radio
Tune in for topical discussions on issues affecting retirees.
Wednesdays, July 2, and August 6
NEW TO MEDICARE WORKSHOP
1 p.m. to 3 p.m., 6 p.m. to 8 p.m.
535 E. Franklin St., Hagerstown
Hosted by the Washington County Commission on Aging. To register call 301.790.0275.
Tuesdays, July 1 and August 5
ALZHEIMER’S SUPPORT GROUP
4:30 p.m. to 5:30 p.m., Somerford Place Hosted by Somerford Assisted Living and Alzheimer’s Care. For more information, call 301.791.9221.
Tuesdays, July 1, 8, 15, 22 & 29 and August 5, 12, 19 & 26
HEALTH MATTERS RADIO SHOW
9:30 a.m. to 10 a.m., WJEJ radio (1240 am) Tune in for information on health topics that matter. Call 301.739.2323 during broadcast times with your health questions.
Thursday, August 7
PARKINSON’S SUPPORT GROUP
11:45 a.m. to 3 p.m., Western Sizzlin Steakhouse, 17567 York Road, Hagerstown Parkinson’s Disease patients and caregivers meet to hear a variety of speakers and enjoy lunch and conversation. Call Judy Fiery at 301.797.7373 or visit www.hagerstownparkinsonsupport.org.
Mondays, July 7 and August 4
CAREGIVER SUPPORT GROUP
2 p.m. to 3 p.m., LIFE Lutheran Services, 840 Fifth Ave., Chambersburg, Pa.
Covers a new topic each week. Free; light refreshments served. Call 717.709.2342.
Mondays, July 7 and August 4
BREAST CANCER SUPPORT GROUP
7 p.m., Breast Cancer Awareness — Cumberland Valley, 12916 Conamar Dr., Suite 201, Hagerstown Call 301.791.5843 or visit www.bcacv.org.
Mondays, July 14 and August 11
SPINAL CORD INJURY SUPPORT
3 p.m. to 4 p.m., Robinwood Medical Center Suite 201
Education and support for those who have suffered a spinal cord injury and are now adjusting to their disabilities. Call 301.714.4070.
Tuesdays, July 15 and August 19
SMART SENIORS
11 a.m. to 12:30 p.m., Diakon Senior Living Robinwood Campus
Educational forum about topics of interest to older adults; sit-down meal served. $9. For reservations, call 240.420.4119.
Tuesdays, July 15 and August 19
LEUKEMIA & LYMPHOMA
6 p.m., Robinwood Medical Center, Suite 129 Open to those affected by leukemia, lymphoma, Hodgkin’s disease, MDS or myeloma. Call 301.665.4650.
Family and friends of those suffering from dementia are invited to network with others who are experiencing similar situations in a safe, non-judgmental setting. Call 301.733.3353.
Tuesdays, July 29 and August 26 55 UP
11:30 a.m. to 1:30 p.m., Cortland Mansion 19411 Cortland Drive, Hagerstown Lunch and educational seminar for people ages 55 and UP. $13. Call 301.790.8907.
JACOB | HAGERSTOWN
GROW IT ALL
AVOID TOMATO TROUBLES
Home-grown tomatoes are the crown jewel of the backyard vegetable garden. Nevertheless, there’s nothing more frustrating than a season of tomato TLC only to harvest mediocre fruit. What’s troubling your tomatoes?
The problem with your tomatoes isn’t always insects or disease. Sometimes it’s cultural. Sometimes it’s Mother Nature. Sometimes it’s both.
Too much or too little care can affect tomato yield. Too much fertilizer, for example, promotes foliage growth with limited fruit. Too little fertilizer (or poor, unamended soil) promotes weak plants with scant fruit. But the primary cause of meager tomato yield is lack of light. Plants need eight to 10 hours of direct sunlight daily.
Uneven watering promotes blossom end rot (BER), where the bottom of the tomato turns black, sunken, and leathery. The solution is consistent moisture—slow, deep watering. Use soaker hoses to supply one inch of water per week directly to the roots. Foliar calcium sprays can also help. BER tomatoes are still edible, just cut of the bottom.
Soil moisture fluctuations may also cause tomatoes to crack, typically in concentric circles. The solution once more is to irrigate consistently.
Temperature extremes can also cause problems. If too hot (daytime about 95 degrees and nights below 75 degrees), tomatoes (and peppers) stop producing flowers and fruit doesn’t form. Similarly, if too cool (nights below 55 degrees), tomatoes can become “catfaced,” with scars and grooved crevices (edible, but ugly). Sunscald (tomato sunburn) displays pale whiteish-yellow blotches when tomatoes and peppers are exposed to strong, direct sun. Sometimes this results after diseases cause leaf drop.
Diseases are best controlled by prevention, primarily by growing resistant varieties. Look for resistance credentials like VFN (Verticillium, Fusarium, Nematodes). I search for EB (early blight) and SLS (Septoria
By Deborah Smith Fiola
leaf spot) varieties, two common diseases: Early Blight causes irregular, dark brown spots on leaves with concentric rings. Leaves eventually yellow, dropping from the bottommost branches first, working upwards.
Septoria leaf spot appears as small, dark, circular spots, eventually covering lower leaves. It, too, spreads up the plant before causing defoliation.
Diseases must be detected early for any hope of control. Since wet foliage promotes disease. Don’t allow leaves to get wet when watering, use dripor soaker hoses. Hand pick and discard diseased leaves and branches. Copper fungicide sprays are a last resort but need to be applied regularly (follow label directions). Come fall, discard all tomato debris (don’t compost), and rotate next years’ location.
Insects such as aphids, mites, and whiteflies attack tomatoes. Tomato hornworms, sizeable green caterpillars with white stripes and a black horn at the tail, are dramatic. Hornworms blend into the foliage when small, before defoliating once full grown (three to four inches). Control by handpicking. (Note: if white oval protrusions [cocoons] are present, merely relocate the worm—it’s as good as dead due to a beneficial, caterpillar-specific, wasp predator).
An ever-increasing tomato pest are stinkbugs. [Damage appears as black pinpricks surrounded by cloudy, yellowish rings. Underneath, hard white spongy fissures form. Try covering plants with floating row covers or dusting fruit with kaolin clay. Over-the-counter insecticides are available, but must be applied regularly to prevent damage, and frankly only work well on nymphs.] Keep the garden weed and debris-free to remove overwintering protection.
Managing tomato troubles results in the No. 1 objective: enjoying your harvest.
Deborah Smith Fiola is a professional horticultural consultant who lives in Keedysville. A former university professor/Extension agent, she has a B.S. in horticulture and an M.S. in entomology/pest management (from the University of Maryland). Email your questions to: landscapeipm@gmail.com.
One of my favorite things about living in Washington County has always been the Fourth of July. The flags lining main streets around the county. The people who go out of their way to thank our veterans. The kids dressed in red, white, and blue.
My father was an Army veteran, a Green Beret, airborne, a medic. From my earliest memories, he treated the Fourth of July as a week-long event. From the time I could walk we shuffled in sweaty summer crowds down streets in Clear Spring and Hagerstown and Boonsboro and Williamsport and Sharpsburg to watch fireworks.
My father liked getting there early, with hours to spare, and pretended he was looking for the perfect seat in the crowd. But that’s not what he was looking for. What he was actually looking for was how close he could get to anything that would be shot into the sky.
During Fourth of July at the Antietam Battlefield, an annual pilgrimage for our family, he was looking for the spot closest to the cannons that would fire during Maryland Symphony Orchestra’s performance of the 1812 Overture. He would lead us through the crowds, down the grass aisles to the very front where the cannons were roped off and say, “Here looks good,” before he offered to help spread the blanket as if his goal was to watch fireworks and not sit next to firing cannons.
It used to scare me sitting that close. The way the cannons rumbled my chest, and the fireworks popped through my ribcage. I’d stand next to him at 5, 7, 15, 19 and let them rock me, silently worrying about my hearing or my heart or a whole slew of other things. But I’d never ask to move because when I looked at him during the fireworks or the shooting of the cannons, sometimes he wasn’t even looking up. Sometimes he didn’t even have his eyes open.
Eventually I realized he didn’t come there to see something. He came there to feel something. And even though I was scared, I wanted to feel it, too.
By Laura Forrest Hopfauf
He’s been dead a long time now. So long I’ve forgotten things that I didn’t think I would. His voice is hard to conjure, the feeling of his hugs, the exact combo of coffee and cigarettes that smelled like him.
But on the Fourth of July when the fireworks and cannons are like a second heartbeat in my chest, I can almost feel him next to me once again.
I like to think that I’m old enough now to know what he was feeling when he closed his eyes back then, lights falling above him.
I think he was feeling an appreciation; that he was here on this soil and nowhere else. I think he was feeling loss and pride. Bravery and sacrifice. Fear and joy.
But above all else, I think he was feeling American—the unity and love and freedom that comes with that in a crowd of other people who were feeling it in their own ways.
Whenever I hear fireworks, I think of my dad in the Army, my uncle who served on a Navy ship, my grandfather in the Korean War, my next-door neighbor scarred from his time in Vietnam.
I imagine that the world was chaos for them. That people were fighting. That our county was still divided left, right, and dozen of other ways. That there were probably a lot of things that they didn’t understand and lots of things that upset them about America.
Yet my father still sought out the feel of the cannons, the pulse of the fireworks even when he had to walk toward them with cancer lacing its way through his body.
On the Fourth of July, I remember there are a lot of things that divide us, but at the end of it, while we stand in crowds looking up to the sky, we’re all American.
