Harrisburg Magazine January 2020

Plus...

Harrisburg’s Favorite Son An Interview With LeSean McCoy

Freedom Is Never Free Harrisburg’s Connection to the Underground Railroad

Butter Sculpture Takes Center Stage at the 2020 PA Farm Show Meet The Pair Who Are Responsible

b enchmark Media, LLC.

CONTENTS JANUARY 2020

16 January 2020 • Volume 26 No. 1 PRESIDENT/CEO Darwin Oordt Ext. 1001 doordt@benchmarkmediallc.com

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CELEBRATE YOUR SPECIAL DAY IN THE CLASSIC ELEGANCE OF LINWOOD ESTATE HOW TO NOMINATE IN A BUSINESS OR PERSON IN SIMPLY THE BEST 2020 TEN THINGS YOU NEED TO KNOW ABOUT SIMPLY THE BEST 2020 HETRICK CROWNED 2019 MS. SENIOR AMERICA BUTTER SCULPTURE TAKES CENTER STAGE AT PENNSYLVANIA FARM SHOW FREEDOM IS NEVER FREE IT’S A TEAM EFFORT LESEAN MCCOY WILL ALWAYS BE HARRISBURG’S FAVORITE SON EVENTS TASTES OF DISTINCTION BARTENDER'S BEST

HARRISBURG MAGAZINE'S "SIMPLY THE BEST" 2019 CORPORATE SPONSORS:

DIRECTOR OF OPERATIONS Chris Bell Ext. 1002 cbell@benchmarkmediallc.com DIRECTOR OF BUSINESS FINANCE Violetta Chlaifer Ext. 1000 vchlaifer@benchmarkmediallc.com EDITOR Jacqueline G. Goodwin, Ed.D. jgoodwin@harrisburgmagazine.com GRAPHIC DESIGNER Laura Reich Ext. 1006 lreich@benchmarkmediallc.com DIRECTOR OF SALES AND MARKETING Chris Aloia Ext. 1003 caloia@benchmarkmediallc.com ACCOUNT EXECUTIVE Jo Ann Shover Ext. 1004 jshover@benchmarkmediallc.com ACCOUNT EXECUTIVE Julian Rosado jrosado@benchmarkmediallc.com ACCOUNT EXECUTIVE Ross Burnett Ext. 1008 rburnett@harrisburgmagazine.com CONTRIBUTING WRITERS Abby Foster Jeff Falk COVER PHOTO René Green Photography

Harrisburg Magazine® is published monthly at 3400 N. Sixth St., Harrisburg, PA 17110. Fax: 717.232.6010; harrisburgmagazine.com. Subscriptions, $10.95 per year.

Single copies, $3.75. Back Issues, $4.00 at office or $7.00 by mail (postage and handling included). Send change of address forms to Benchmark Group Media, 3400 N. Sixth St., Harrisburg, PA 17110. This issue or any part thereof may not be reproduced in any form without written permission from Harrisburg Magazine®, Inc. Return postage must accompany all manuscripts, drawings, photographs and disks if they are to be returned, and no responsibility can be assumed for unsolicited materials. All rights in letters sent to Harrisburg Magazine® will be treated as unconditionally assigned for publication and copyright purposes and as such are subject to a right to edit and comment editorially. Name and contents ©2019, Harrisburg Magazine, Inc. Printed by Freeport Press, Freeport, Oh.

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Celebrate Your Special Day in the Classic Elegance of Linwood Estate

By Jacqueline G. Goodwin, Ed.D.

W

hen Dr. Robert Myers first set eyes on the property that would eventually become Linwood Estate, he told his wife, Christine, "I have to buy it because I have to share it with the world."

For years, the property had belonged to Linwood B. Phillips, known as "L.B." In fact, during the depression, Dr. Myers' grandfather and L.B. would many times sit and talk about land deals, real estate and other topics in L.B.'s mansion, now part of Linwood Estate.

"They were good friends," says Dr. Myers. "My grandfather would sit on the sofa and L.B. would sit in his chair, a large fire in the the backgound."

L.B. died in 2006, and in December 2013, his estate and property came up at auction.

"We jumped at the chance to purchase the mansion, buildings, and acreage," says Christine Myers. "While we didn't know at first what we were going to do with all it, we eventually realized it would make a perfect wedding venue."

Christine says she immediately enlisted her friend Lori Diminick, an interior designer who owns Artisitc Interiors by Lori, to help with the renovation and design, and in nine months the project was complete.

"In August 2014, we opened to the public," says Christine. "During this time, Lori and I worked together to perserve many of the manion's original features and changed those that needed updated. We decided what furniture stayed and we bought new pieces that complimented the original. Our renovations keep the integrity of L.B.'s mansion," says Christine, adding, "L.B. loved cherry wood so we kept that aspect of the mansion intact.

"And when we were done, Lori and I had refurbished 19 rooms in four different buildings.

We were ready to introduce Linwood Estate to the public and make it a part of the community."

Linwood Mansion

Built in 1870 by L.B. Phillips, the grandeur of Linwood Mansion begins on the first floor where the Phillips family once roamed, and of which, retains the original hadwood floors. A large fireplace provides an intimate setting and the French doors in the back room open onto an expansive veranda, the Blue Mountain Terrace, perfect for the classic cocktail party or a cozy ceremony with options to tent. The Mansion, 4 HARRISBURG MAGAZINE JANUARY 2020

Paul V Photography

Lisa Schlager

with its iconic large white columns, is unparalleled in providing a variety of unique and engaging spaces to create the perfect wedding. It also hosts a bridal parlor, five overnight suites, and is the perfect location for a small ceremony and reception.

The Appalachian Ballroom

The refined, barn-inspired ballroom features a grand entrance way of reclaimed, handcrafted sliding barn doors, beautiful hard wood flooring, and floor to ceiling windows introducing natural light. The ballroom has a built-in wooden bar and a large attached overlook, providing a stunning backdrop to unparalleled views of the rollings hills admist a backdrop of the Appalachian Mountains. Dance the night away under the glow of elegant, crystal chandeliers, the perfect place for your special day.

Photos by Mary

Linwood Gardens and Labyrinth

Graced with Grecian-style sculptures and a Secret Garden-esque impression, this location hosts a small pond and waterfall hidden among the maze of flowers and foliage. The Gardens are a beautiful spot for a small ceremony, one of kind photos or an inviting place for your guests to wander.

The North Lawn

Located directly in front of the mansion’s grand entrance is the North Lawn. This pristine and perfectly manicured open area is a great location with so many options. Host cocktails under the large canopy of trees or tent the area to offer an exclusive garden view for your guests to enjoy. 7

Make our history part of your history Linwood Estate - 93 Encks Mill Road, Carlisle, PA (717) 319-9314 • www.linwoodestate.com

HARRISBURG MAGAZINE JANUARY 2020 5

HOW TO NOMINATE A BUSINESS IN SIMPLY THE BEST 2020 Nominations begin January 1, 2020 and end February 21, 2020. You can submit one nomination per category per day.* Please note there are different instructions on how to nominate a person.

1. Go to the voting page at https://harrisburgmagazine.com/simply-the-best-2020/ 2. Find the category you’d like to nominate a business in. Type in the name of the business. Once you start typing, a list of businesses with that name will show up based on your current location. Find the business with the correct address and select it.

Then, type in your email address and click on the green “Continue” button.

3. You will be taken to a new screen where your nomination is grayed out where you will be asked a couple of questions and some additional information. This year we added a question that requires you to confirm that you are using your own email to vote. Casting votes with an email that does not belong to you is against our rules. Those votes will be eliminated and businesses could be penalized or even removed from the competition if caught. When finished, click on the “Nominate” button.

4. If you did everything right, you will get a confirmation message and the ability to move on to the next category. Don’t worry, you don’t have to do this each time (just the first time you register to vote). If you wish to change your vote, you will have that option. (Don’t worry, it doesn’t show the address you selected on this screen.

5. If you are coming back to nominate on another day, you may need to login. To login, you will need to access a link sent to your email. The email will be titled “Login to Simply the Best 2020.” If you can’t find it, you can attempt to login without it and the system will resend it. *We allow you to nominate one business per category per day. This is to allow people to nominate more than one business for the ballot. We reserve the right to select the nominees with the most unique nominations.* 7

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HOW TO NOMINATE A PERSON IN SIMPLY THE BEST 2020 Nominations begin January 1, 2020 and end February 21, 2020.

You can submit one nomination per category per day.

Go to the voting page at https:// harrisburgmagazine.com/simplythe-best-2020/

This year, we are including Simply the Best People categories with our regular ballot. We have over 30 categories where you need to nominate a person and not a business. These categories will state “(Name and Workplace)” in the category heading.

Our people categories will not have a drop-down of names to select as the business categories do. That’s because people are not listed in Google Business, which is how that happens.

To ensure your nomination counts, it is essential that you include the first and last name plus the business where they work. If it is not clear who you are nominated, the nomination will be discarded. 7

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Ten Things You Need to Know about Simply the Best 2020.

1. Nominations begin January 1, 2020.

2. You can nominate one business per category each day.

3. Nominations and voting is done online at https://harrisburgmagazine.com/simply-thebest-2020/ 4. The top 10 businesses or people with the most nominations will be listed on the voting ballot.

5. Voting begins April 15, 2020.

6. Simply the Best People is now part of Simply the Best. Be sure to include the full name of the person and where they work when nominating.

7. You can nominate businesses in as many or as few categories as you like.

8. To cast additional nominations or vote, you will need to use the link sent to you in an email to login.

9. December is the perfect time to check out businesses that you may want to vote for.

10. We’ve added over 30 new categories this year. Check out the complete list in this issue.

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Auto & Transportation Auto Body Shop Auto Dealer (New Domestic) Auto Dealer (New Foreign) Auto Dealer (Preowned/Used) Auto Detailer Auto Repair Shop Car Salesperson (Person) Car Wash Mechanic (Person) Specialty Vehicle Dealer (Motorcycle, ATV, RV, etc.)

Tire Store Transportation Service Business & Financial Services Accountant (Person) Accounting Firm Bank Credit Union Financial Planning Company Insurance Agency Insurance Agent (Person) Investment Company Mortgage Company Real Estate Agency Real Estate Agent (Person) Real Estate Team Specialty Service (without a category) Staffing Agency/Services Stockbroker (Person) Travel Agency Dental Dental Assistant (Person) Dentist (Person) General Dentist (East Shore) General Dentist (West Shore) Oral & Maxillofacial Clinic Orthodontist Clinic Specialty Dentist (Person) Drinks & Nightlife Beer Distributor Local Brewery Local Distillery Local Pub

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Overall Bar (East Shore) Overall Bar (West Shore) Place for a Night Out Place for a Specialty Drink (Martini, Margarita, Etc.) Place for Happy Hour Place to Get a Craft Beer Place to Get Wine Sports Bar Food Bakery Breakfast (East Shore) Breakfast (West Shore) Burger (East Shore) Burger (West Shore) Desserts Food Delivered (Restaurant not Service) Ice Cream Pizza Delivery (East Shore) Pizza Delivery (West Shore) Sunday Brunch Sweets & Treats Takeout Vegetarian/Vegan Wings Harrisburg Community Community Activist (Person) Customer Service Extra-Large Business (101+ Employees) Firefighter (Person) Large Business (51-100 Employees) Local Hero (Person) Local Television Personality Medium Business (11 To 50 Employees) Police Officer (Person) Quality Small Business (Under 10 Employees) Teacher (Person) Value Health & Fitness Barber Shop Beauty/Hair Salon (East Shore) Beauty/Hair Salon (West Shore) Dance Studio Diet/Weight Loss Center Facials Fitness Center / Gym Hair Stylist (Person) Laser / Skin Care Massage Personal Trainer (Person) Yoga/Pilates/Barre Studio Health Services Aesthetic Office Chiropractor (Person) Chiropractor Office Counseling or Therapy Office Counselor or Therapist (Person) Eyewear & Opticians Hospital In-Home Health Care 10 HARRISBURG MAGAZINE JANUARY 2020

Pain Specialist Clinic Psychologist or Psychiatrist Office Senior Living (Retirement, Assisted Living, Long Term, Etc.) Walk-In Urgent Care Facility Home & Garden Appliances Carpet Sales & Installation Contractor / Remodeler Countertops & Cabinetry Door & Window Company Electrician Heating & Air Conditioning Company Home Accents Company Home Builder / Developer Home Improvement Specialist (Without a Category) Home Repair / Handyman Kitchen / Bath Remodeling Company Landscaping / Lawn Service Pest Control Plumber Renovations & Restoration Services Roofing Company Window Treatments Legal Bankruptcy Attorney (Person) Civil Rights Attorney (Person) Criminal Defense Attorney (Person) Divorce Attorney (Person) Employment Attorney (Person) Family Law Attorney (Person) General Practice Attorney (Person) Law Firm Personal Injury Attorney (Person) Property / Real Estate Attorney (Person) Workman's Compensation Attorney (Person) Local Favorites Animal Rescue or Charity Community/Charity Event Hidden Treasure (Not Nominated Elsewhere) Must See Place in Harrisburg New Business (Opened in 2018) Nonprofit Organization Place to get a Book Place to Volunteer Place To Work (101+ Employees) Place To Work (11-50 Employees) Place To Work (51-100 Employees) Place To Work (Under 10 Employees) Radio Personality (Person) Radio Station TV News Local Shopping Antiques Boarding Kennel &/or Doggy Day Care Clothing Boutique (Men's, Women's or Kid's) Framer Jewelry Store

Local Store (without a category) Pet Groomer Pet Supply Store Pharmacy Place to Shop for Gifts Place to Shop for Kids Place to Shop for the Home Specialty Shop (hobby, music, hardware, etc.)

Supermarket Veterinarian/Animal Hospital Medical Alternative Medical Specialist Clinic General or Family Physician Clinic Lasik Surgery Medical Doctor (Person) Medical Specialist Clinic Nurse (Person) Obstetrics & Gynecology Clinic Ophthalmologist or Optometrist Clinic Pediatric Clinic Plastic Surgery Clinic Recreation & Leisure Golf Course Historical Site Hotel or Bed & Breakfast Local Band Museum Place to Spend a Day Off Place to Take a Date Place to Take a Tourist Place to Take Kids Restaurant Affordable Place to Eat American Restaurant (East Shore) American Restaurant (West Shore) Asian Restaurant (Chinese, Indian, Etc.) Chef (Person) Deli European Restaurant (Other than Italian) Italian Restaurant Latin American Restaurant (Mexican, Etc.) Overall Dining (Downtown) Overall Dining (East Shore Suburban) Overall Dining (West Shore) Pizza Place (East Shore) Pizza Place (West Shore) Place to Eat with Kids Place to get a Quick Bite Restaurant Service Seafood or Seafood Restaurant Steak or Steakhouse Weddings & Events Bridal Shop/Formal Wear Store Caterer DJ/Event Entertainment Event Venue Limousine Service Party Rentals Photographer Wedding Cakes Wedding/Event Planner 7

HARRISBURG MAGAZINE JANUARY 2020 11

Hetrick Crowned 2019

Ms. Senior America

By Jacqueline G. Goodwin, Ed.D. Photos By René Green Photography

E

smeralda Ybarra Hetrick’s dark hair is perfectly coiffed and placed beneath her sparkling and glittering jeweled crown, her cherry red lipstick a perfect match to the long stem red roses she clutches.

Flashing a beautiful bright smile, she waves to the audience in attendance at Resorts Casino in Atlantic City. On most Thursday afternoons, you’d most likely find Hetrick in Harrisburg, at her home which she shares with her husband and Dauphin County Coroner, Graham Hetrick, but this Thursday afternoon is different. She’s just been crowned Ms. Senior America 2019.

“Forty is definitely my lucky number,” says Hetrick, owner and publisher of La Voz Latina Central, a monthly bi-lingual publication, the first in the Harrisburg region to focus on the Latino community.

“This was the 40th anniversary for the pageant, and I was contestant number 40,” she adds, while gesturing to her white satin sash that memorializes her newly achieved title in large block letters.

The Ms. Senior America pageant is the world’s first and foremost pageant to emphasize and give honor to women who have reached the “Age of Elegance”—age sixty and up.

“The oldest contestant was aged 80 years and she made it to the top 10,” says Hetrick.

The pageant featured a total of 42 national state queens. Hetrick, who was previously crowned Ms. Senior Pennsylvania, was judged in four categories over the course of the three-day pageant: interview, talent, evening gown, and philosophy of life. While the talent is the clear crowd-pleaser of the event, it’s the philosophy of life category that allows these women to achieve the kind of visibility that the pageant was founded on: “Seniors are the foundation of America, and our most valuable treasure.”

For her talent, Hetrick sang, “It’s My Turn,” a 1980 song used as the theme to the film of the same name and made famous by Dina Ross.

“I selected this song because it represents how I feel.

It’s my time to use my knowledge, resources, talents, and abilities to give back to the community,” she adds.

Hetrick’s life philosophy statement for the pageant was: “Don’t be defined by your circumstances.” She says, “I truly believe that is the mindset that got me through my humble beginnings as a member of an immigrant family from Mexico, to where I am today.

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“I am proud to be an American, and proud to represent the needs of seniors,” Hetrick states. “I am proud to have won. I still can’t believe it.”

Hetrick says all of the contestants had “energy, joy, and enthusiasm in spades.” She says, “They are doctors, dancers, actors, pianists, gymnast, actors and poets. They are mothers, daughters, sisters, wives and widows. They are true queens, and I am so proud of all of them.”

This wasn’t the first pageant for Hetrick. An accomplished singer and performer who had her own band that once opened for comedian and impersonator, Rich Little, along with the Houston Symphony Orchestra, Hetrick’s golden opportunity came in her senior year in high school when she was living in Galveston, Texas.

“In 1971, I was asked to be Miss Maritime Day. Then I represented Galveston in the Texas World Pageants of 1972 and 1973, and placed as first runner-up the second year,” says Hetrick. “Being involved in pageants definitely expanded my horizon.”

Hetrick also says she would recommend entering the Ms. Senior America Pageant for anyone in her age group. “It’s a once in a lifetime experience, and now I look forward to representing the needs and concerns of seniors throughout the nation.”

She adds, “I have spent decades listening and responding to the needs of my community. Now I can take those skills and services nationally because I have a song to sing and I have power behind my voice. Now it’s my turn to make a difference.”

This month Hetrick begins a year filled with extensive travel and personal appearances as part of her duties as 2019 Ms. Senior America. She’s already taped a segment on the Rachel Ray Show which will be aired sometime this month and is looking forward to helping state pageants select contestants to compete in the 2020 pageant. Locally, Hetrick also appeared on ABC’s Good Day PA in November.

“My message to seniors past 60 years of age: Don’t be defined by your circumstances. You’re the agent of change. If you have a dream in your heart pursue it,” adds Hetrick. 7

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Butter Sculpture takes center stage at Pennsylvania Farm Show

I

By Jeff Falk

t's sweet, creamy and delicious.

It's been a dairy-generated staple for centuries.

Its consistency makes it surprisingly pliable.

Yes, nothing says Pennsylvania Farm Show like butter.

The 2020 Farm Show is set to open on January 2 at 2300 Cameron Street in Harrisburg, in the same way it has in recent memory—with a 9:30 a.m. ceremonial unveiling of the butter sculpture. For the past 17 years, the farm show's butter sculpture has been the creative collaboration of Jim Victor and Marie Pelton, a Philadelphia-based married couple who look at butter in a completely different way.

“We think of butter sculptures as a sculpture, first and foremost,” says Pelton. “The composition is very important. We always make sure it’s interesting, as close to a piece of art as we can make it. Making sure you have something interesting to work on, that’s very important,” she says.

“It’s rewarding when people like it, and you sense it’s a popular attraction,” adds Victor. “The thing I’m most interested in is that it’s a medium I never thought I’d get involved in. It’s become more important as a medium. It’s reached the fine art end of the world.”

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The 104th edition of the Pennsylvania Farm Show, the largest indoor agricultural event in the country, will be staged from January 4-11 at the Farm Show Complex. Dating back more than 50 years, the presentation of the American Dairy Association Northeast’s life-sized butter sculpture has become one of the Farm Show’s most anticipated highlights.

To build anticipation, the subject of each year’s butter sculpture is designed to reflect the farm show’s overall them, and the theme is not revealed until the unveiling.

“We can’t tell you what it is,” says Victor. “It’s sports related. That’s as much as I can give you. It gets people excited about the whole thing.”

“It’s very special to both of us,” adds Pelton. “To me, the farm show is like our state fair. It’s something people have come to love. People tell us how much they look forward to seeing the butter sculpture.”

Over the years, Pelton and Victor have brought to life – through a thousand pounds of butter – such farm show themes as “The 100th Anniversary of the Pennsylvania Farm Show ‘water quality in Pennsylvania,” “the stewardship of Pennsylvania’s land,” “Play 60

“It’s our living.

It’s our profession.

But it’s also something we take pride in.”

sports participation,” and “Pennsylvania Preferred products.” Each has presented its own different set of challenges, but Victor and Pelton have pulled it off by combining their unique individual talents.

“The collaboration is really rewarding,” says Pelton. “It makes it more possible for us to do more. If it was only one person, it would only be half of what it is. What you include and don’t include is important, and how the figure is related is important. Finishing the job is important in itself. It really is a daily grind. It’s a lot of hard work.”

“It’s something we always look forward to,” adds Victor. “It has special meaning to me, because I grew up in Harrisburg. Back in the day, when I first started doing them, I was doing it for myself. But that can only take it so far. Now we do it with an audience in mind.”

Pelton and Victor’s creation of the farm show butter sculpture is a long and tedious process, one that requires about two weeks to complete – 14 days in and around the Christmas-New Year holiday.

First, the American Dairy Association Northeast presents Victor and Pelton with that year’s theme, then they respond with a proposed drawing that reflects the theme.

Once Pelton and Victor’s conceptual interpretation is approved, they use welded steel to create stick figures or “skeltons” which will come to represent the figures in their sculpture. After the stick figures are covered with mesh, it is at that point where the half-ton of butter comes into play.

“It’s supposed to be popular art, entertainment in a sense,” says Victor. “It’s our living. It’s our profession. But it’s also something we

take pride in.”

“Once we get the approval, then it’s just a matter of getting the job done,” adds Pelton. “It depends on the scale, how much space you have to work with. The butter booth at the farm show is very roomy. Lifesized figures is the rule of thumb. The farm show butter sculpture is the biggest sculpture we do each year.”

It was sculpting, at the Pennsylvania Academy of Fine Arts in Philadelphia, which first brought Pelton and Victor together, and in 2003 they were married. In addition to butter, Victor and Pelton also sculpt with chocolate, cheese, fruits, vegetables and get this one – bacon.

It is a shared passion that has enriched their personal relationship.

“With butter sculptures, you have to have a reputation,” says Pelton.

“It’s kind of like folk art. We treat it like art. We try to give it all of our attention, even though it’s a non-traditional material. It’s temporary.

It’s not going to last forever. But some of the work we’ve done lives on in pictures.”

“When you do chocolate and you do butter, cheese is never far behind,” says Victor. “There are so many corporate clients who want these products. I don’t know anyone who does the variety we do. But we do know other butter sculpturers.”

The concept of food sculpting was initially documented in the 1500s, but may have originally evolved in prehistoric times. At the beginning of 20th century, butter sculptures started showing up in the United States at state fairs, and it is believed that Pennsylvania began incorporating them into its farm show in the 1960s.

“It was to show the harvest, how the production of food here is so important,” says Victor. “During World War I, many of the traditions stopped. You couldn’t get butter during the second world war. But it became a promotion for the dairy industry.

“Actually, butter is a good art medium to work with,” continues Victor.

“The first butter sculpture I ever saw was in a book, and I remember what impressed me was the glowing quality of it. It’s very attractive.”

“We definitely love butter,” says Pelton. “It tastes wonderful. But when we’re sculpting with it, we think of it as an art medium. It’s very responsive for what we to do with it.”

No one “cooks” with butter like Pelton and Victor. 7

HARRISBURG MAGAZINE JANUARY 2020 17

Tanner’s Alley, an important station on the Underground Railroad (photo, c. 1911, courtesy of Pennsylvania State Archives)

Freedom Is Never Free T

By Jeff Falk

here was no “railroad” per se – no engine, no cars, no tracks. And it certainly wasn’t traveling under any ground.

Much in the same way that there were no “passengers,” no “conductors” and no “stations.”

But in the figurative sense, the Underground Railroad in Harrisburg was as real as it gets. We are, after all, referring to humans’ lives, their existence and their freedoms.

The presence and prevalence of the Underground Railroad in Harrisburg and Dauphin County before the Civil War is one of the most significant stories of an area rich in history. But it is a tale which, for the most part, is widely unknown.

That’s what makes telling it so important.

“I care so much about the city,” says Calobe Jackson, a local historian and an expert on African-American history in Harrisburg. “That’s why it’s so important to me. I grew up knowing the history of Harrisburg, and Harrisburg was a major station for the Underground Railroad.

Conductors and people who worked for it need to be remembered.

There are a lot of people who should be recognized.

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“There are a group of historians who know about it. The ‘circle’ you might say,” continues Jackson. “But you’re right, there are a lot of people who don’t know about the underground railroad in Harrisburg.

There’s a marker at Aberdeen and Fourth Streets, but other than that, there’s no indication that the Underground Railroad occurred around here. That’s why it’s important for historians to bring it out.”

In the middle of the 19th century, the Underground Railroad was a method of transporting runaway slaves from plantations in the southern states to liberty and sympathetic destinations in the north like Harrisburg. The fugitive slaves were sometimes known as “passengers,” supportive hosts were referred to as “conductors” and stops on the way north were called “stations.”

“The underground railroad is a great story,” says Jackson. “It’s romantic. It’s always fascinated people. People know about railroads, but it was a method of secretively moving slaves north. The conductors of the Underground Railroad were people who were sympathetic to the slaves’ plight and helped move them from one station to another. That’s what makes it fascinating. It’s an inspirational railroad, and some of the

HARRISBURG MAGAZINE JANUARY 2020 19

The old roadbed of the Northern Central Railroad in Millersburg. This was the path of escape for many African Americans who were heading to Elmira, New York, and Canada.

terminology being used reflects that.

“Some of the communication was done by mail,” adds Jackson. “Sometimes even telegraphs were used. They would use code words. They would refer to ‘passengers’ coming through. They didn’t use the word ‘slave.’”

From the 1850s to the beginning of the Civil War, the Underground Railroad flourished, and Harrisburg became a popular destination because of its location on the Susquehanna River and its proximity to points West, East and especially North. Harrisburg was a stop between places like Wrightsville and Cumberland County and sympathetic towns in northern Pennsylvania.

“Harrisburg is a center for transportation.

It’s on a river,” says Jackson, who semi-regularly gives presentations at the National Civil War Museum. “Slaves could follow passageways North. They came up the Susquehanna River to Columbia and Wrightsville. The next stop in the trail going North

Behind TheMarker

In 1850, Historians say that Har risburg's free black population had grown close to 900 people, which was about 12 perc ent of the town's population. A large por tion of this community lived in a neighborho od known as Tanner's Alley or Tanner's Lane, a 500 foot stretch of road, where loca l churches, including the Wesley Union AME Zion Church, the black Masonic Hal l, businesses, restaurants, and dance halls wer e located.

Many slaves were hidden in Tan ner’s Alley by notable Underground Railroad conductor Joseph Bustill and Dr. William “Pap ” Jones, a well-known doctor and merchan t who lived a block from Bustill.

Born in 1822 into a prominen t black Philadelphia family, Joseph Bustill came to Harrisburg during the 1850s as a schoolteacher. There, he and Will iam "Pap" Jones, a prominent African-Am erican doctor and merchant, wer e active in the Underground Railroad, hiding esca ped slaves in their homes. Jones also transported fugitive slaves in a large covered wagon.

During the 1850s, Bustill wrote several letters to William Still of the Philadelphia Vigilance Committee informing him of various operations and describing the formation of what he called Har risburg's Fugitive Slave Society.

Bustill did not use railroad metaphors to discuss the fugitives his group was sending to Philadelphia.

Instead he referred in one case to "five large and three small packages," and in another case to "four large and two small hams" that were due to arrive on the real Reading and Pennsylvania Railroad .

In the early 1900s, the Tanner’ s Alley community was razed to make room for the expanding Capitol complex.

A historic marker now stands in the the area where Tanner’s Alley was located and can be found at Walnut Street between Fourth Street and Aberdeen. 7

20 HARRISBURG MAGAZINE JANUARY 2020

would either be Pottsville or Wilkes-Barre. A lot of people associated with the Underground Railroad were abolitionists and active in antislavery societies. It was very well-organized.

“The Boiling Springs area in Cumberland County was a hot spot,” Jackson continues.

“It was a station below Harrisburg where slaves would come through. Before the 1850s, once a slave got across the Mason-Dixon Line, they were basically free because slave catchers couldn’t come after them. But the 1850s was when the Underground Railroad really became active, because a law was passed that allowed slave catchers to come north. Catching slaves was a way for them to make a living. They were paid for their work.”

Jackson estimates that some 1,000 slaves passed through about 18-20 safe havens in Harrisburg during the height of the Underground Railroad’s popularity locally.

Some even settled in Harrisburg, but ultimately their final destination became Canada.

“We’ll never know an exact number, but it was a huge figure,” says Jackson. “There was a famous case in Harrisburg in May of 1852, when a slave by the name of James Phillips was captured. He was arrested and taken to the county courthouse, and at that time, the commissioner would hear the trial. The question was: ‘Should he be freed or put back into slavery.’

“In this particular case, a riot broke out,” Jackson adds. “There was an anti-slavery society in Harrisburg and they raised a ransom to buy him. The value of the slave was what was important. People either wanted the slave returned or the value of the slave. It basically came down to buying the freedom of the slave.”

There were many slaves who never realized their dreams of freedom. And while there were plenty of Northerners who were willing to risk much to aid their flight, none had as much on the line as the slaves themselves.

Either way, everyone involved was willing to pay the high price for doing what was right.

“It is significant,” says Jackson. “There was a law passed that infuriated the anti-slave societies. The Underground Railroad was their way to protest it. They knew it was illegal. But it was an adventure they were ready to take.

They saw the war coming, but they saw it as their obligation to help the slaves be free.

“Basically, the Underground Railroad was a northern thing,” continues Jackson. “It was a secret system of safe houses with sympathetic hosts, for many slaves to move to freedom.

They followed rivers and railroads, and they used the North Star to guide them, and they passed through Pennsylvania. But they weren’t free until they got to Canada.”

And if history has taught us anything it’s that freedom is never free. 7

HARRISBURG MAGAZINE JANUARY 2020 21

In November, Transource Energy and partners planted 300 trees in Franklin County.

IT'S A TEAM EFFORT

A

BY ABBY FOSTER PHOTOS BY SEAN SIMMERS

rmed with shovels and seedlings, federal and state workers have joined non-profits, businesses and the local community to work toward a shared goal: restoring the Chesapeake Bay watershed.

In November, these partners worked shoulder-to-shoulder planting more than 300 seedlings to install a riparian buffer along the West Branch Conococheague Creek in Franklin County.

“Water quality and conservation are important to this community, and we share that priority,” said Todd Burns, director at Transource Energy, which funded the planting. “The trees we’re planting today are important because they will protect the stream from pollutants and runoff.”

PROTECTING THE BAY The Chesapeake Bay is the largest estuary in the United States and the third largest in the world. Estuaries are formed when fresh water meets salt water, creating a protected and safe habitat for nesting and breeding. The Chesapeake Bay is a critical life source for more than 3,600 species of plant and animal life, from bald eagles and blue crabs to striped bass and red fox.

This critical ecosystem and the tidal portion of its tributaries are listed as impaired waters under the Clean Water Act. In Pennsylvania, the Susquehanna River provides approximately 50 percent of the water that reaches the bay. The state’s 86,000 miles of rivers, streams and creeks account for 35 percent of the Chesapeake Bay watershed.

22 HARRISBURG MAGAZINE JANUARY 2020

So when the Environmental Protection Agency (EPA), in collaboration with the six Bay partner states and the District of Columbia, established a cleanup plan to reduce pollution and restore clean water to the Chesapeake Bay and its watershed by 2025, Pennsylvania faced a daunting task — one that requires support and collaboration from a diverse group of stakeholders.

In November, Dana Aunkst, director of the EPA’s Chesapeake Bay Program Office, donned boots and gloves to shovel alongside volunteers.

“This is one of those opportunities where the EPA gets to participate in the field for an activity that will have a lasting and real benefit to the local watershed,” Aunkst said. “This isn’t just about the bay. Clean water is important to all of us.”

Aunkst noted that: • More than 50,000 Pennsylvania farms that are within the watershed need access to clean water to maintain healthy herds and soil, and supply irrigation systems.

• Water is an important part of many manufacturing processes.

• Much of the water consumed by the public is sourced from surface water.

• Tourism is a significant economic driver for Pennsylvania and trout fishing, kayaking and activities that involve wildlife all rely on waterways.

“In 2017, 42 percent of the bay and its tidal tributaries were meeting water quality standards. That’s the highest it’s been since we started measuring 30 years prior,” Aunkst said. “We have a ways to go, but we’re on the right track putting in place practices to reduce pollution like the riparian buffers we’re installing here today.”

SOLUTIONS IN ACTION Riparian buffers are composed of trees, shrubs and perennial plants that reduce runoff by preventing pollution from entering waterways.

HARRISBURG MAGAZINE JANUARY 2020 23

In November, Transource Energy and partners planted 300 trees in Franklin County.

Dana Aunkst, Director of the Chesapeake Bay Program joined volunteers to plant 300 trees in Franklin County in November.

Tree roots stabilize stream banks and filter sediment from stormwater runoff, slowing the movement and allowing the sediment to settle, effectively preventing erosion.

The trees provide shade to maintain cool water — ideal for the health of ecosystems, including the bugs that help filter the water.

They are a cost-effective solution and continue to top the list of best management practices.

“They’re not just a best management practice; they’re my favorite management practice,” said Marlin Graham, riparian forest buffer technician with the Pennsylvania Department of Conservation and Natural Resources (DCNR).

The Pennsylvania DCNR has a goal of planting 95,000 acres of forest buffers within the Chesapeake Bay watershed by 2025, often making Graham’s office streamside.

High-priority sites where plantings will have the most impact on reducing runoff are identified through the EPA’s Chesapeake Bay Program Office, PA DCNR and groups such as the Alliance for the Chesapeake Bay, Trout Unlimited and the Chesapeake Bay Foundation.

“We can absolutely help you get funding to install a riparian buffer on streamside properties in the watershed,” said Ryan Davis, Chesapeake forests program manager for the Alliance for the Chesapeake Bay. “And groups like ours will help facilitate and even show up with volunteers to plant them.”

Davis noted that, while the majority of his work involves reforestation, the Alliance also works with farmers to improve conservation practices on their properties.

“Riparian buffers are one solution for agriculture. We also help with manure storage and management, fencing and pasture management,” Davis said. “We’ve been able to help a lot of farmers in the last couple of years to do what they already want and need to do but maybe didn’t have enough resources.”

A UNIQUE PARTNERSHIP “We had thousands of volunteers over 2019,” Davis said. “Lately, we’re really getting a lot done – partly because there are a lot of really great partners around that want to help and work with us.”

Aunkst lauded the value of these unique partnerships. The EPA’s Chesapeake Bay Program Office has been working with a diverse group to develop the most effective solutions and identify funding to see them through.

“The partnership is unique because it’s not just government or nonprofits. There is absolutely a seat at the table for everyone, including the business community,” Aunkst said.

Businesses throughout the region are working alongside the community to meet conservation goals.

• In 2018, Transource Energy donated $25,000 to support local watershed conservation efforts and committed to supporting initiatives as those funds are applied through volunteerism. Since then, Transource has planted 900 trees in south-central Pennsylvania in partnership with the Alliance for the Chesapeake Bay, York County Parks and Recreation and local Trout Unlimited organizations.

• Turkey Hill recently announced its Clean Water Partnership, an effort coordinated through the Alliance for the Chesapeake Bay. This program will provide incentives for local dairy farmers to implement conservation plans on their properties.

• PPL Electric Utilities began a Community Roots program in 2017 and has since given away 39,900 trees to environmentally focused nonprofits, municipalities and schools.

All of Pennsylvania relies on clean water, so it is fitting that government agencies, 24 HARRISBURG MAGAZINE JANUARY 2020

nonprofits, private businesses and local communities are working together, growing Pennsylvania’s #TeamTrees to restore and protect our watershed for years to come.

As Graham put it: “What’s the old Chinese proverb? Twenty years ago is the best day to plant a tree, and the second-best day is today.”

LEARN MORE Visit www.TransourceTeamTrees.com to view a video of this story.

To learn more about the Chesapeake Bay watershed and how to get involved with local conservation efforts, visit: • Chesapeake Bay Program: www. chesapeakebay.net • Alliance for the Chesapeake Bay: www. allianceforthebay.org • Keystone 10 Million Trees: www. tenmilliontrees.org 7

HARRISBURG MAGAZINE JANUARY 2020 25

LESEAN MCCOY WILL ALWAYS BE HARRISBURG’S FAVORITE SON

By Jeff Falk

C

onfident, successful and sometimes outspoken.

Not everybody likes LeSean “Shady” McCoy, all the time.

But McCoy is OK with that. He likes the person he is, and he’s got to stay true to himself.

But question McCoy’s love for his hometown or his loyalty to Harrisburg, well, he has a problem with that.

“The biggest thing I want people to know is that there’s no 717 without Shady McCoy,” says McCoy. “When people mention me, I want them to be proud of me. It’s not about what you say, it’s about what you do.

I love being a role model for Harrisburg. I just love my city. Wherever I’m at, I’m bragging about Harrisburg. I just want to talk about my city,” he adds.

“It’s hard to be an athlete,” continues McCoy. “People will always have different opinions. ‘Was he a good dude, or wasn’t he?’ I could care less about those opinions. ‘But when it comes to Harrisburg, he’ll do everything he can to give back to his community.’

Some people might not like me. But the one thing people can agree upon is that I love Harrisburg.”

As McCoy has matured and grown as a person, his priorities have shifted to reflect more of where he’s from.

One of Harrisburg’s most celebrated athletes, the former Bishop McDevitt High School star is in his 11th season of playing running back in the NFL, and his first with the Kansas City Chiefs. Under head man Andy Reid, who coached him in Philadelphia in the early 2010s, the durable McCoy has been a key contributor to the Chiefs’ drive to the AFC West division title and the playoffs, this season.

During his playing time, McCoy has compiled a hall-of-fame like resume, as Philadelphia’s all-time leading rusher, a six-time Pro Bowl selection and the NFL’s leading rusher in 2013. While the passion for the game still burns inside him, there’s only one thing that is driving McCoy at this point of his career – a Super Bowl ring.

“It’s cool for me because of Coach Reid,” says McCoy, 31. “He took a chance on me, and it’s worked out. I’ve accomplished a lot in my career, but it’s not 26 HARRISBURG MAGAZINE JANUARY 2020

Photo Courtesy of Chiefs.com

about carries and yardage any more. When I was in Buffalo, I heard there were a lot of trade offers for me. There were five or six teams interested, so I knew I had options. I had to consider what was the best fit for my family, and I feel comfortable with Coach Reid.

And you want to win.

“I think the season is going well,” adds McCoy. “Whatever I can do to help my team, I’m going to do. I think the one thing I do bring is experience. I get so many questions every day from the other guys, and it’s because I’ve been in the league for a few years. A lot of it is natural to me. I’m always willing to give extra advice.”

Following a celebrated career at Bishop McDevitt, McCoy, one of the most talented running backs in the country, attended Milford Academy in New Berlin, New York for his senior year of high school in 2006-07. After two years at the University of Pittsburgh, where he was a two-time All-Big East Conference first-team selection, McCoy was selected in the second round of the 2009 NFL draft by Philadelphia.

“I’m not sure how much longer I can play,” says McCoy. “Once I get that championship, we’ll see. I’ve accomplished a lot over my career, but the one thing I don’t have is a Super Bowl ring. I have a good resume, but for me a championship would make a difference. I don’t put a lot of thought into the short-term, but I do think about the long-term.

“I feel good physically,” adds McCoy. “I have ups and downs. I had some smaller injuries earlier in the year, but I feel good now. Every year is like that, even when I was younger.

It’s a matter of keeping up on it, staying on top of it.”

Whatever mistakes McCoy may have made in the past, he has learned from them, and those experiences have fostered a heart for giving back. That altruistic spirit has manifested itself in charitable activities like local food giveaways, youth football camps, scholarships for Harrisburg-area residents, local charity softball games, hospital visits to Penn State’s Hershey Medical Center, property development in Harrisburg and the rise of McCoy’s foundation, Shades of Greatness.

“It’s really important to me,” says McCoy. “I look at a lot of the players I knew growing up who didn’t make it out. I think sometimes, ‘God, why did you pick me to be Shady McCoy?’.I want to make it better than it was when I was growing up.

Photo Courtesy of Penn State Children's Hospital

Photo Courtesy of Penn State Children's Hospital

“It’s always good and bad,” adds McCoy. “There are some people in Harrisburg who don’t root for me. I try to focus on the positives. I try to lead a solid life and do what’s right. I try to set a good example for younger guys coming up. People can get jealous. People believe what they hear. There are been plenty of times when I met someone and they’ve said, ‘You’re not the person who I thought you were.’”

McCoy is no different than most in that we’re all day-to-day, momentto-moment. With an eye on the future, he focuses on the present, and when he does think about the past, it is with fond memories.

“Sports were always big,” says McCoy. “We were always competing as kids. A lot of that competition made me who I am today. Even now when I go back (to Harrisburg) and see some of the guys I hung out with, we talk about the past and the games we should’ve won.

“I’ve been a competitor all my life,” continues McCoy. “I’ve always had goals. I want to pay back by bringing that Harrisburg attitude. I’m proud of the fact that I’m from Harrisburg. I stand for that.” 7

Once a Harrisburg native, always a Harrisburg native.

Photo Courtesy of Penn State Children's Hospital

Photo Courtesy of Chiefs.com HARRISBURG MAGAZINE JANUARY 2020 27

JANUARY EVENTS

4 JANUARY

THE HBG FLEA AT STRAWBERRY SQUARE Strawberry Square 320 Market Street Harrisburg, PA 17101 10:00 AM More dates to come!

The HBG Flea is once again popping up inside Strawberry Square over the 2019-2020 winter season!

We're happy to bring 75+ of the best local makers, artists, and artisan craftsmen to downtown Harrisburg on the first Saturday of each month from November through April.

We believe in shopping our values and supporting our community as a way to vote with our wallets and help each other live our

best lives. We give our artists the opportunity to sell directly to their community and soppers a chance to find unique, sustainable goods.

While you're enjoying the flea, make sure to stop by Freshido, Fresa Bistro, Provisions, AMMA JO Showroom, IDEAS AND OBJECTS, Modern Jewelers, The Midtown Dandy, and all the other great local shops downtown.

4-11 JANUARY

PENNSYLVANIA FARM SHOW Pennsylvania Farm Show Complex & Expo Center 2300 N. Cameron St. Harrisburg, PA 17110 Free Admission / Paid Parking

The PA Farm Show returns to Harrisburg January 4-11, 2020. The largest indoor agricultural expo in the country welcomes more than half a million visitors, 6,000 animals, hundreds of exhibits and vendors, dozens of demonstrations and contests, and one incredible butter sculpture!

Admission is free and parking is $15 in all Farm Show Complex-operated lots. The Pennsylvania Farm Show Complex and Expo Center is easily accessible from interstates 81 and 83.

For more detail on what to see, eat, and do, check out our page: https://www. visithersheyharrisburg.org/events/pa-farm-show/

21 JANUARY

AN EVENING WITH PHILLIP PHILLIPS Whitaker Center for Science and the Arts 222 Market St. Harrisburg, PA 17101 Times: 8:00 AM -11:00 PM Admission: Starting at $54.75

Since releasing his five-times-platinum debut single "Home" in spring 2012, Phillip Phillips has released two chart-topping albums and taken his expansive brand of earthy, guitar-fueled rock to stages across the globe.

With his soulful vocals and ruggedly warm sensibilities, the Georgia-bred 26-year-old saw his first full-length effort, The World from the Side of the Moon, go platinum after debuting at #4 on the BillboardTop 200. In 2014 his second album, Behind the Light, offered up the lead anthemic folk-rock radio hit "Raging Fire." Phillips released “Miles� in the summer of 2017 as he toured 28 HARRISBURG MAGAZINE JANUARY 2020

North America with the Goo Goo Dolls, as a precursor to his recent and highly anticipated third full-length, Collateral. Collateral also includes the single, “Into The Wild” and fan favorite, “Magnetic."

23-26 JANUARY

PENNSYLVANIA AUTO SHOW

Pennsylvania Farm Show Complex & Expo Center 2300 N Cameron Street Harrisburg, PA 17110 Thursday - 1:00 PM - 9:00 PM Friday - 10:00 AM - 9:00 PM Saturday - 10:00 AM - 9:00 PM Sunday - 10:00 AM - 5:00 PM For Tickets Visit http://autoshow.paa.org/ The Pennsylvania Auto Show is one of the largest international automotive exhibition in the Americas. With more than 30 manufacturers on display, don't miss the PA Auto Show.

Whether you are in the market for a new vehicle, want to check out the latest in automotive technology, or just love cars, the Pennsylvania Auto Show is the place to be. Come see hundreds of new cars, trucks, sport/utility vehicles, alternative fuel vehicles and more that will turn the PA Farm Show Complex into an automotive showroom.

Visit a showcase of certified pre-owned vehicles for a chance to win a vehicle worth at least $25,000 or even get behind the wheel of a hot new ride and take it for a spin.

26 JANUARY

PA WEDDING EXPO

Sheraton Harrisburg Hershey Hotel 4650 Lindle Road Harrisburg, PA 17111 12:00 PM – 3:00 PM Pre-Register for FREE TICKETS at http://www. paweddingexpo.com/pre-register.html or $5 at the door.

Announcing our upcoming Bridal Expo on January 26, 2020 at Sheraton Harrisburg Hershey Hotel! Featuring dozens of wedding vendors in one place!

Over $5,000 worth of door prizes to win! $1,000 cash grand prize.

Vist us on Facebook for chances to win daily prizes, cash prizes, and special door prizes!

HARRISBURG MAGAZINE JANUARY 2020 29

Pre-registered brides, grooms, and guests are FREE. $5 at the door day of the event.

Register at www.paweddingexpo.com.

Facebook paweddingexpo.

1-9 FEBRUARY

GREAT AMERICAN OUTDOOR SHOW

Pennsylvania Farm Show Complex & Expo Center 2300 N. Cameron St. Harrisburg, PA 17110 Saturday - 9:00 AM - 7:00 PM Sunday - 10:00 AM - 5:00 PM Monday through Friday - 10:00 AM - 7:00 PM Admissin Fee & Parking Fee, see website for pricing https://www.visithersheyharrisburg.org/ great-american-outdoor-shows The largest outdoor show in the world returns to the Pennsylvania Farm Show Complex & Expo Center in Harrisburg February 1-9, 2020. Find everything you need for your next outdoor adventure. More than 1,000 vendors will be on hand with the latest gear for hunting, fishing, camping and more. Sit in on educational seminars, meet your favorite outdoor celebrities, visit the Eddie Eagle Kids’ Zone or kick up your heels at the NRA Country Concert.

5 MARCH

HAMILTON HEALTH CENTER GOLDEN GALA

Hershey Lodge & Convention Center In PA 325 University Drive Hershey, PA 17033 For tickets visit https://hhc50th.com/golden-gala/ Join us for an evening of music, food and celebrating the 50 years of healing by the leadership and staff of Hamilton Health Center.

Held at the Hershey Lodge & Convention Center, this evening will celebrate the people who made us a center for healing. It will honor those whose leadership kept us growing. And it will show us where Hamilton Health is going in the next 50 years.

Invest, attend, contribute. Be a part of this historical moment! 7

30 HARRISBURG MAGAZINE JANUARY 2020

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Winter Comfort Means Soup

By Jacqueline G. Goodwin, Ed.D.

O

n cold winter nights, nothing is better than a hot bowl of soup. Easy to make from scratch, it’s a great idea to make a large pot so you can reheat the leftovers for additional meals throughout the week. Whether the need for comfort such as Chicken Noodle or the nourishment of Split Pea or Cream of Potato, when the holidays are over and the busy season of entertaining gives way to the New Year, it’s just what is needed to warm us up when the thermometer drops. So put on your apron, pull out your largest stock pot, and get simmering. Here are some cold-weathered favorites to warm you up.

CLASSIC CHICKEN NOODLE INGREDIENTS • 2 cups cubed chicken • 1 1/4 teaspoons pepper • 1/2 teaspoon salt • 1 tablespoon vegetable oil • 1 large onion chopped • 1 garlic clove, minced • 10 cups chicken broth • 4 stalks celery, chopped • 4 medium carrots, chopped • 3 cups uncooked egg noodles (about 8 ounces) • 1 tablespoon chopped fresh parsley DIRECTIONS In a stockpot, heat oil over medium-high heat. Sprinkle chicken with salt and pepper and add to stockpot for 3-4 minutes.

Remove chicken from pan, reserving 2 tablespoons from drippings. Add onion to drippings; cook and stir over mediumhigh heat until tender, 4-5 minutes. Add garlic. Cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Add celery and carrots.

Reduce heat. Simmer, covered, until chicken is tender, 2530 minutes. Add noodles.

Let stand, covered, until noodles are tender, 20-22 minutes.

Serves 8.

32 HARRISBURG MAGAZINE JANUARY 2020

SIMPLE CHICKEN NOODLE INGREDIENTS • 2 cans (14-1/2 ounces each) chicken broth • 1 package (16 ounces) frozen mixed vegetables • 2 cups cubed cooked chicken breast • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted DIRECTIONS In a large saucepan, bring broth and onion to a boil. Reduce heat. Add the vegetables; cover and cook for 6-8 minutes or until crisp-tender. Stir in chicken and soup. Simmer until ingredients are thoroughly cooked. Serves 6-8.

OLD FASHIONED SPLIT PEA WITH HAM INGREDIENTS • 1 package (16 ounces) dried green split peas • 1 ham bone with meat • 2 1/2 quarts water • 1 large onion, chopped • 1 teaspoon salt • 1/2 teaspoon pepper • 1 bay leaf • 1 cup chopped carrot • 1 cup chopped celery DIRECTIONS Place peas in a Dutch oven. Add water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid. Return peas to Dutch oven.

Add water, ham bone, onion, salt, pepper, and bay leaf. Bring to a boil. Reduce heat. Cover and simmer for 11/2 hours, stirring occasionally.

Remove the ham bone. Remove meat from bone. Discard bone. Dice meat and return to soup. Add carrots and celery.

Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

Serves 10-12.

CREAM OF POTATO INGREDIENTS • 6 medium potatoes, peeled and sliced • 2 carrots, chopped • 6 stocks celery, chopped • 8 cups water • 1 onion, chopped • 6 tablespoons butter, cubed • 6 tablespoons all-purpose flour • 1 teaspoon salt • 1/2 teaspoon pepper • 1 1/2 cups milk

HARRISBURG MAGAZINE JANUARY 2020 33

*SPOTLIGHT*

EL RODEO El Rodeo is practically synonymous with Mexican food in Central Pennsylvania. A local trailblazer in the cuisine back when tacos were exotic menu fare, El Rodeo has grown into the top spot to score traditional Mexican cuisine.

The Arellano Family opened their first location in Harrisburg in 1992. Now with five locations, each El Rodeo is a full service restaurant, offering casual family dining and carry out services.

The restaurant uses quality and fresh ingredients to create delicious dishes and uses old family recipes that are modified to appeal to its customer base.

All five El Rodeo restaurants are decorated in a festive atmosphere to make guests feel they are at a Mexican fiesta.

El Rodeo’s two most popular menu items are enchiladas and fajitas. Its Enchilada Supreme, which consists of four enchiladas each with a distinct filling (chicken, ground beef, bean, cheese), are topped with a special Mole Ranchero sauce, cheese, lettuce, sour cream and tomato. Fajitas are another popular menu item with choices such as chicken, steak, shrimp, scallops, tilapia or a combination of those meats sautéed with onions, bell pepper, and tomato. All fajitas are served with rice, beans, lettuce, guacamole, sour cream, tomato and tortillas.

A family owned and operated business El Rodeo strives to provide the best dishes at affordable prices that the whole family can enjoy. El Rodeo also offers a wide selection of imported Mexican beers, Margaritas, Micheladas, and classic Mexican cocktails such as La Paloma. 7 El Rodeo Mexican Restaurant Harrisburg, Lancaster, York, Mechanicsburg, Carlisle, Hanover, Lemoyne www.elrodeopa.com

DIRECTIONS In a large pot, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside. In the same pot, sauté onion in butter until tender. Stir in flour, salt and pepper. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Serves 8.

FRENCH ONION INGREDIENTS • 1 medium onion, sliced • 1 tablespoon butter • 1 to 2 teaspoons sugar • 1 teaspoon Worcestershire sauce • 1 1/3 cups beef broth • 1 tablespoon white wine or water • Ground pepper to taste • 2 slices French bread (1 inch thick) • 1/3 cup shredded Swiss cheese • 3 tablespoons grated Parmesan cheese DIRECTIONS Sauté onion in butter until tender. Sprinkle with sugar and Worcestershire sauce.

Cook and stir for 13-15 minutes or until onion is caramelized. Add broth, wine or water and pepper. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes.

Place bread on an ungreased baking sheet. Broil bread until toasted. Turn bread and sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls.

Top with toast. Serves 4.

SEAFOOD CHOWDER INGREDIENTS • 1/2 cup finely chopped onion • 1/4 cup butter, cubed • 1 can (14-1/2 ounces) chicken broth • 1 cup cubed peeled potato • 2 celery stalks, chopped • 2 medium carrots, chopped • 1/4 cup Clamato juice • 1/4 teaspoon lemon-pepper seasoning • 1/4 cup all-purpose flour • 2 cups milk • 2 cups shredded sharp cheddar cheese • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed • 1 cup cooked shrimp DIRECTIONS Sauté onion in butter until tender. Stir in broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until vegetables are tender.

In a small bowl, whisk flour and milk until smooth. Add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, crab and shrimp. Cook and stir until cheese is melted. Serves 6.

34 HARRISBURG MAGAZINE JANUARY 2020

TOMATO INGREDIENTS • 2 tablespoons extra-virgin olive oil • 1 tablespoon unsalted butter • 1 large onion, finely chopped • 1 large clove garlic, smashed and peeled • 2 tablespoons all-purpose flour • 3 cups chicken broth • 1 can (28 ounces) whole peeled plum tomatoes, puréed (include the juice) • 1 1/2 teaspoon sugar • Kosher salt and freshly ground black pepper to taste DIRECTIONS In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.

Add flour and stir to coat onion and garlic mixture. Add broth, tomatoes, sugar, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan.

Reduce heat to low, cover, and simmer for 40 minutes. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot.

Season to taste with salt and pepper. Reheat if necessary.

Serves 8.

CHICKEN CORN INGREDIENTS • 12 cups water • 1 teaspoon salt • 1/4 teaspoon pepper • 1 medium onion, chopped • 2 celery stalks, chopped • 1 cup shredded carrots • 3 chicken bouillon cubes • 4 cups boneless skinless chicken breasts, cubed • 2 cups uncooked egg noodles • 2 cans (14-3/4 ounces each) cream-style corn • 1/4 cup butter DIRECTIONS Place first 8 ingredients in a Dutch oven and bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. Stir in noodles, corn and butter.

Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally. Serves 10. 7

HARRISBURG MAGAZINE JANUARY 2020 35

in the charred oak barrels. Through a proprietary process, Jim Beam has found a way to extract the liquid, blend it with straight bourbon whiskey, and then bottle and sell the precious liquid as its “Devil’s Cut,” a premium 90 proof bourbon with a robust flavor.

Tennessee whiskey is bourbon whiskey made in Tennessee that, according to federal regulations, has the added step of the “Lincoln County Process.” This process requires that the spirit be run through charred sugar maple before aging in the barrel. The process was developed by Jack Daniels when his distillery was in Lincoln County.

The distillery has since moved to Lynchburg, in Moore County.

Ironically, Moore County has been a “dry county” since Prohibition.

The only distillery in Lincoln County today is Benjamin Prichard’s, but the process still carries the name of Lincoln County and is a necessary step in the production of Tennessee whiskey.

Each distiller has its own formula for mash, aging and distilling.

This leads to a variety of products on the shelf. My home bar does not have that much room so I like to stock only two of each. I have a less expensive bottle (taverns and bars refer to this as a “well” drink), and a premium bottle. I like to change the premium bottle among the different distilleries to keep the cocktail hour fresh. I use the less expensive bottle for drinks made with fruit juice or sugary sodas and the premium bottle for liquor-liquor cocktails such as a Manhattan, or if it is to be enjoyed by itself and on the rocks.

Closer to Harrisburg, I’ve discovered a very interesting spirit produced by a small craft distillery in Lititz—Stott & Wolfe. Its “American Whiskey” is 80% bourbon and 20% rye, distilled in Indiana and Virginia respectively, and does not fit neatly in the above categories but nevertheless, deserves a taste. It has the spiciness of rye and the sweetness of bourbon, and can be enjoyed on the rocks, with a splash of soda or in an Old Fashioned.

Bartender’s Best

By Charlie Wohlrab

R

ye, bourbon and Tennessee whiskey, the dark whiskeys, are each a matter of personal taste. However, there is a variety of subtle taste differences among the various brands of each, and some distillers have different versions of the same product. This can be delineated by phrases on the label, e.g., Barrel Aged, Aged 12 years, and Sour Mash, to name a few.

Rye whiskey has an interesting history. George Washington distilled rye whiskey at Mt. Vernon. However, this whiskey has a strong Pennsylvania heritage dating back to the 1700s and was quite popular in the day. While its popularity declined after Prohibition, it is experiencing a renewed interest with more distillers getting into the act. This creates more selection at the liquor store with various prices for the consumer.

In the United States there are guidelines in the production of rye whiskey. The mash must be at least 51% rye, there are Alcohol

by Volume (ABV) specs, and it must be aged in charred white oak barrels. The remaining 49% is usually corn and barley. Rye has a spicy taste, the corn and malted barley are sweeter, and therefore, the remaining 49% will have an impact on the taste. To be considered “Straight Rye Whiskey” it must be unblended and aged two years.

Bourbon is a distinctly American product. Federal regulations require that to be labeled as bourbon and if sold in the United States, it must be made in America. In addition, the mash must be 51% corn, and aged for at least two years in charred white oak barrels, along with ABV specifics. The charred barrels give bourbon its color and taste and Federal Regulations require the barrels to be new.

The used barrels are sold and are used to age other products from barbeque sauce to wine. After aging, some of the bourbon remains 36 HARRISBURG MAGAZINE JANUARY 2020

STOTT AND WOLFE OLD FASHIONED • 1 and ½ -2 ounces Stott & Wolfe American Whiskey • 1-2 dashes of bitters • Splash of Club Soda/Seltzer • Orange slice and Cherry

DIRECTIONS In a rocks glass, add the bitters and Stott and Wolfe, fill with ice, a quick stir and a splash of Soda/Seltzer. Spear cherry onto an orange slice and place on rim, serve with a water or soda back. This is pretty much straight whiskey and the water or soda is there to prevent the night from ending too soon.

Notice there is no need for sugar this is because in an Old Fashioned the sweetness of the bourbon really comes through. This is interesting because if you enjoy this Whiskey on the rocks the spiciness of the rye definitely comes through.

Happy New Year!

Charlie Wohlrab is a mixologist whose motto, “Drinking. . .more than a hobby” has been topmost in his mind since he first started tending bar while getting his Pharmacy degree. Now retired, when he’s not restoring his older home in New Jersey, he’s made it his goal to elevate the experience of having a daily cocktail from something mundane to something more exciting. He is now Harrisburg Magazine’s official bartender in residence.

My recipes are like my opinions,” says Wohlrab. “They continue to be refined as I try new products and work with old standbys.” Currently working on a book about cocktails, Wolhrab welcomes comments from his readers. He can be contacted at jgoodwin@harrisburgmagazine.com. 7