Columbia/Hellam/Wrightsville
townlively.com
FEBRUARY 23, 2022
SERVING THE LOCAL COMMUNITIES SINCE 1954
VOL LXIII • NO 1
Four Decades Of Fish Frying BY CATHY MOLITORIS
On Friday evenings from March 4 through April 8, the Parish Center of St. Peter Roman Catholic Church, Second and Union streets, Columbia, will be buzzing with activity. Teams of volunteers will be
dishing up the church’s Lenten Fish Fry, a tradition that dates back four decades. Last year’s fish fry was takeout only due to the pandemic, but this year will mark a return to dine-in, with takeout also available. Food will be served from 4 to 6:30 p.m. See Fish pg 2
Inviting the public to the Holy Trinity Fastnacht Bake are (from left) Kathleen Lutz, Betty Mahan, Jim Knapp and Karen Sahd.
or almost 100 years, Holy Trinity Catholic Church members have been serving up “a little bite of heaven.” That’s how they describe their homemade fastnachts, which will be sold at the church beginning on Monday, Feb. 28. Sales will continue Tuesday, March 1, and Wednesday, March 2, followed by Mondays and Wednesdays through March 23. Preparing the fastnachts - which volunteer Jim Knapp said number 620 dozen each day - requires a full battalion of workers. “We make the dough at night, and it rises overnight,” explained volunteer Karen Sahd, noting that the dough rises in special cupboards set
F
up in Our Lady of the Angels School across the street from the church. “The next day, it gets rolled out and rises more, and then it’s fried.” The rolling process is an all-day job that begins at 4 a.m., and it includes exact steps, said volunteer Betty Mahan. “There is a specific way you have to roll them, and you never turn the dough,” she remarked. “You release the dough up from the table before you cut them. It’s a specific process.” Knapp, who has been volunteering with the fastnacht bake for about 15 years, is in the charge of the frying room and the glazing room. The fastnachts are available by the dozen either plain or glazed, and Knapp said the latter is the most popular choice. “Sixty-seven
percent of what we sell are the glazed ones,” he noted, adding that the fastnachts are dunked fully in the glaze. Knapp explained that Holy Trinity’s fastnachts are nothing like a doughnut, although both have a hole in the middle. “A doughnut is cake-based, and these use yeast dough,” he said. “Ours have a unique taste you won’t find anywhere else.” Fastnachts were traditionally made on Shrove Tuesday to use up lard before Lent, which runs from Ash Wednesday to Easter. “ We don’t use lard in ours, and we don’t stop making them the day before Lent,” Sahd said. “We actually go three weeks into Lent.” As Knapp joked, “We’re slow eaters.”
Inside a home in Marietta, women are healing as they work through recovery from addiction. Outside the home, that healing can continue in the Serenity Gardens, situated on the 7.4-acre grounds of Riverview Tower, home of The GateHouse’s Residential Extended Care for women. Groundbreaking began on the gardens in September. The main construction - including installation of a waterfall and lighted brick
See Fastnachts pg 4
See Reflect pg 2
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A Little Bite Of Heaven
Getting ready to serve up a Lenten Fish Fry are (from left) Mandee Sahd-Havrilla, the Rev. Augustine Joseph and Dayna Wickenheiser.