Business Woman May 2016

May 2016

Colonel Maureen Weigl Serving with a Passion

IPS TO 6 TTIPS IMPROVE your IMPR

NETWORKING SKILLS

PLACING WOMEN in LEADERSHIP

7th Annual

for Mammograms

Wednesday, May 18 | 11:30 a.m.-2 p.m.

West Shore Country Club, Camp Hill Join th the Pi PinnacleHealth l H lth Foundation for an afternoon of lunch and tea benefiting the PinnacleHealth Mammogram Voucher Program (MVP).

The PinnacleHealth MVP has been providing free mammograms to uninsured women in our community for more than 20 years.

Thi year’s This ’ eventt will ill ffeature t Ann E. McGinnis, breast cancer survivor, and Brynn Wolff, MD, FACS, breast surgeon at the PinnacleHealth Breast Care Center, who will share the journey from cancer diagnosis to treatment and recovery.

Cost: C t $50/ $50/person Please RSVP by May 5th to (717) 231-8080 or reserve online at pinnaclehealth.org/tea.

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Inside

Women of all ages –

WHAT’S 4 7

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LETTER FROM THE EDITOR NURTURANCE

Oct. 1, 2016

A leadership advantage.

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9 a.m. – 2 p.m.

IMPROVE YOUR NETWORKING SKILLS

Lebanon Expo Center

Six tips that make it a snap.

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80 Rocherty Road Lebanon

PLACING WOMEN IN LEADERSHIP It’s good for business.

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GASTROPUBS AND FARM-TO-TABLE RESTAURANTS Fresh dining experiences.

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‘HEALTHY’ UP YOUR EATING HABITS Quick fixes you can do at home.

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A GREAT-LOOKING LAWN Why fertilizing your lawn is important.

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FIBROMYALGIA Treatment starts with you.

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TICKED OFF Know the signs and symptoms of a tick bite.

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WOMEN TO WATCH New hires and promotions.

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Cumberland County

omen’s Expo

ACHIEVEMENTS & APPLAUSE Awards and accomplishments.

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MEET AND GREET

Nov. 12, 2016

Regional networking events and meetings.

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COVER STORY

COL Maureen Weigl has served our country for 24 years. She will be retiring at the end of May, but we wanted to recognize her commitment to the people of the United States during this month when we celebrate Armed Forces Day on May 21.

Thank you, COL Weigl, for your service.

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9 a.m. – 2 p.m.

Carlisle Expo Center 100 K St. Carlisle

Sponsorship opportunities available.

(717) 285-1350 • www.olpevents.com

FREE online registration. ($5 at the door)

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EDITORS’S

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May 2016

Note

Vol. 13 - No. 5

PRESIDENT AND PUBLISHER

DONNA K. ANDERSON

EDITORIAL

any of you are like me: Networking events more locally, farm-to table restaurants can follow their give me pause and send me into panic mode. I produce and meats through the entire cycle of harvesting, don’t know why, but even after 20 years, it still processing, storage, and ultimately consumption. Find out happens. Until now. Read how six simple tips can improve how this process not only encourages a healthier menu, but also helps local economies. your networking skills.

Have you ever heard the term How are we women going to gastropub? Read how pubs are make it to the C-suite? By being getting trendy by becoming what appointed to key leadership roles. is known as a gastropub—serving Learn how companies can benefit Finding your passion is about high-quality meals accompanied when women hold strategic connecting the dots between by craft brews and libations. positions and what their natural your head and your heart.

They’re serving up more than just a behavioral advantage is over their hamburger with cheese and a draft. male counterparts. ~ Maria Marsala Reduce your stress—take time I love the warmer weather, and for yourself and enjoy this season. soon I’ll be out planting brightly colored flowers that will make my heart happy and my yard beautiful all summer long. No longer do I have to purchase flowers to adorn my kitchen table, but rather cut whatever is in bloom in my gardens. I love it!

And now begins the growing season for some Christianne Rupp restaurants that look to local farmers and producers for Vice President and Managing Editor their crops and meats. By purchasing their ingredients

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Vice President and Managing Editor CHRISTIANNE RUPP Editor MEGAN JOYCE Contributing Writers REYNA BRITTON JOEL GARFINKLE SANDRA GORDON LYNDA HUDZICK DEDE MURCER MOFFETT GINA NAPOLI MICHAEL C. UPTON

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Story

CAREER

COVER

SERVING with a PASSION Above: Weigl with GEN Petreaus in Baghdad, Iraq.

By LYNDA HUDZICK

hat I cherish most about my upbringing is the respect and compassion for others that my parents instilled in me,” Col. Maureen Weigl said.

It was their example of dedication and commitment to their family, church, and local community that set Weigl on the path to devoting her life to helping others. It’s something this married mother of two has been passionate about since she began her military career.

“I joined the Army ROTC program at the University of Pittsburgh,” Weigl said. “I loved the competitiveness, leadership instruction, and peer support of Army ROTC.”

She contracted with Army ROTC and was commissioned as a distinguished military graduate and second lieutenant in 1993.

“For the past 24 years, I have been active duty serving on regular active duty and Active Guard Reserve with the National Guard,” Weigl said with pride.

Weigl served on active duty with the 10th Mountain Division before serving in the National Guard in New York and in Pennsylvania and at the National Guard Bureau in Washington, D.C. “While on active duty in New York, I had the opportunity to be one of a handful of second lieutenants to deploy with the 10th Mountain Division on a peacekeeping mission to

Haiti in support of Operation Uphold Democracy,” she recalled.

It was her first experience with a third-world country, and although there were challenges, she found it to be a great learning experience.

In 2008, by then a lieutenant colonel, Weigl was deployed to Iraq, where she was asked by the director of the Army National Guard to “conduct research on a method to document those service members who were exposed to rapid acceleration and/or concussive events … but who otherwise were not injured or visibly injured,” she said.

Their mission was a result of the large number of personnel who returned from combat suffering traumatic brain injury symptoms but

without any medical records to support their conditions.

“We built a prototype, and I wrote the policy and implementation plan for the tracking of such data,” Weigl said.

For the past eight years, Weigl has been working at the national level for the Army National Guard and the Department of the Army on suicide prevention, resiliency, sexual assault, recruiting and retention, and employment initiatives for soldiers and veterans.

“I worked on legislative initiatives … to draft policies and legislation aimed at increasing the care of our military service members, families, and veterans,” she said. “It has been truly rewarding.”

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CAREER

While attending a suicide prevention conference in 2011, Weigl met Dr. Barbara Van Dahlen, founder and CEO of Give an Hour (GAH), which is a nonprofit organization providing free mental-health services to U.S. military personnel and families affected by the current conflicts in Iraq and Afghanistan.

Weigl said the Army National Guard experienced the highest year of suicides in 2010.

“At that time I was the director of the Soldier and Family Support Division for the Army National Guard, which was responsible for the ARNG suicideprevention efforts,” Weigl said. “Dr. Van Dahlen and GAH had a solution to help every state grow access to care at no cost to our service members …

I found great benefits to what her organization could provide.”

The Give an Hour program offers behavioral health specialists and psychologists the opportunity to give an hour of their time to counsel military service members, family members, and veterans at no cost to those needing the services.

“If they want to give something back to GAH in return, Dr. Van Dahlen established a volunteer listing for them to give back in other ways.

But it is not mandatory,” Weigl said.

“I feel strongly that as resources on the federal level continue to be constrained, communities need to rely on nonprofit organizations that are providing services to our service members and veterans.”

Not only is Weigl passionate about the mental health of those who serve our country, but she is also concerned about their physical health as well. A lifelong athlete, Weigl recalls how, although she enjoyed running, she particularly enjoyed aerobics, and at her first duty station she became a certified instructor.

“In 1997, spinning was becoming popular, and the facility where I was a fitness instructor certified me in spinning.”

She has volunteered and taught classes for service members at the Army National Guard Readiness Center, the Pentagon, and also while deployed in both Haiti and Iraq.

“Being physically active and working out in any capacity is not only healthy for your heart, but for your

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PAARNG Army War College graduates in 2012 with MG (ret) Craig and MG (ret) Marchi.

Weigl with COL (ret) David Sheridan in Baghdad, Iraq.

mind and soul,” Weigl said. “I ran and walked many times to think through problems.”

Sadly, Weigl’s mother passed away recently from complications with heart failure.

“Her lack of exercise had a direct impact on her weight management and medical issues. She did not grow up playing sports, and it was not a part of her life like it is mine. I would ask women to ... strive to incorporate some activity into their busy schedules.”

Weigl is grateful for the

~ May 2016 | BUSINESSWoman

opportunities that her military career has provided and feels honored to work in cooperation with organizations and leaders in the community that are “truly passionate about caring for other service members,” she said.

“When I joined the military 24 years ago, I did not believe that I would have made a career out of it. I also did not think that what would keep me engaged and passionate would be the ability, as a leader, to positively shape policies and legislation to improve the lives of service members, families,

and veterans. Outreach programs like Give an Hour … have helped decrease the stigma for mental illness and has helped provide more access to care in every community,” Weigl noted.

At the end of this month, Weigl will be retiring from the service but is not retiring from continuing to work helping those in the military.

Weigl has decided to develop a website to document some of those struggles and also to offer amputees adjustable clothing from namebrand manufacturers and designers.

Amputees struggle with something that many of us take for granted— functional and fashionable clothing.

“The simple task of dressing for dates and recreational activities is either not available or not easy,” she said. “It is expensive to tailor every piece of clothing … Those that do tailor suits for work and interviews often have to purchase numerous pairs of clothes since the prosthetic devices rub the fabric and wear holes in the pants or suit.”

Weigl is partnering with a few companies now, and her website will serve as a “one-stop shop” for amputees to buy clothing that is adjustable for their needs without having to pay additional money for the tailoring.

Another way she will continue to give back is by providing consulting services.

“I worked on many employment initiatives while serving in the military and recently identified a gap in helping veterans transition into civilian careers,” Weigl said.

She believes the problem lies in corporations not having good “onboarding” practices or with veterans who haven’t been thoroughly prepared for civilian careers.

“I am helping to develop some training programs and webinars for corporations and small businesses with the Fearless Leaders Group and SOBALT Group,” Weigl said.

Weigl knows that her decision to “continue such endeavors on this path of providing care and leadership is bringing me full circle, leading change and putting people and resources together for the common good in honor of veterans … and building strong communities. It is a true blessing and it is remarkable that I can call it a career.”

Nurturance – CAREER

A Leadership Advantage

By REYNA BRITTON

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ou have probably seen or experienced detached leaders like I have— leaders who provide practically little or no encouragement, caring concern, or emotional support to those whom they lead.

Witnessing this void on a number of occasions early in my career concerned me, especially when there were times when support was clearly needed and could have made a decided difference.

These experiences where leadership supportiveness was lacking challenged me to look at and examine my own leadership style in comparison to what I had seen. In doing so, I realized that one of the intrinsic values I have as a leader is to guide others in such a way that they feel they have grown and personally benefited from being under my leadership.

My passion to lead in this way was partly galvanized from observing another leader who casually disregarded the unfavorable impact that their leadership was having on others. She clearly excelled in completing challenging projects assigned to her, but often in doing so, she overlooked the need to provide supportive encouragement to her team.

The projects that she led usually required a lot from both her and her team. While achieving the desired outcome, unfortunately she sometimes left a trail of people who were emotionally disheartened and feeling like they had been run over.

Her thinking appeared to be that

“they will get over it, and if they no longer want to be participants on my project team, I will find others to work with.”

Surprisingly, after a couple of these experiences, people would opt out or refuse to participate, even if her project teams were consistently acknowledged for achieving or exceeding their goals.

Why? Team members under this type of leadership frequently miss what is regarded as important and required from leaders: attention to an individual’s growth and the belief that each person is a valued contributor of the team.

Innate Advantage As leaders, women possess a unique, innate advantage over their male counterparts in leading and engaging others. This advantage is nurturance, which is the time, care, and attention given to assisting others to grow and develop.

Nurturance, from a psychology standpoint, is safeguarding and encouraging others. Currently in the workplace, much is being learned and significant attention is being given to engaging and developing employees.

These efforts to support and engage employees are increasingly recognized as critically essential to a company’s success and profitability.

Nurturing is aligned with a complement of well-regarded key leadership competencies, which are essential in the profile of today’s highly effective leaders. Among them are developing direct reports,

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understanding others, caring about others, compassion toward others, gauging others, and encouraging others.

It becomes obvious that a common element to each of these key leadership competencies is “others.” That is what the vital, unifying force of nurturance is about—the giving of one’s self for the benefit or advantage of another.

What Does Nurturance Look Like?

Nurturing leaders are able to activate and engage the: … heads of their followers. They communicate their vision clearly, causing others to fully know and commit themselves to the larger purpose. Individuals feel informed about the bigger picture and understand how their efforts support it. … hearts of their followers. They motivate and interact with others in a respectful way—resulting in their feeling valued. Individuals feel inspired and assured that they matter.

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Efforts to support and engage employees are increasingly recognized as critically essential to a company’s success and profitability.

… hands of their followers. They equip, encourage, and enlist the active participation of others to “do” what is necessary to achieve the desired outcome. Individuals actively, rather than passively, complete what needs to be done. All hands are on the plow.

Investing in others while achieving shared goals is a very rewarding endeavor. Positively impacting others and leaving them in a better position or state than when you initially found them is indeed priceless!

“Life-fulfilling work is never about the money—when you feel true passion for something, you instinctively find ways to nurture it,” Eileen Fisher, fashion designer, has said.

~ May 2016 | BUSINESSWoman

Innate nurturing traits can be strengthened to become more effective in engaging the heads, hearts, and hands of others. Effective nurturing makes a decidedly favorable difference in the success of the team as a whole, as well as in the development of its individual members.

Woman leaders have many undisputable capabilities, such as being devoted learners and having a keen sense of intuition, perseverance, vision, and drive for results.

Undergirding these capabilities is nurturance—a highly prized leadership advantage.

As women leaders, let’s capitalize on our instinctive nurturing capability. Doing so will not only

enlarge our impact and importance as leaders, but it will also serve as a catalyst to lead others in such a way that people feel they have personally and professionally benefited from being under our leadership! t

Reyna Britton is partner and senior consultant at Britton Consulting Group.

She helps individuals and businesses to gain clarity for improvement and advancement to the next level of success. www.brittoncg.com

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TIPS to NETWORKING S K IL L S E V O R IMP in a SNAP

By DEDE MURCER MOFFETT

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ou know that promoting your brand with other professionals is a musthave skill in today’s business environment. Being able to connect with the right people is often the best (and sometimes the only!) way to leverage your expertise and experience into actionable opportunities.

But knowing and doing are two different things. If you’re like many women, the word networking makes you feel uncomfortable, nervous, or downright terrified! Whether you aren’t socially confident, are intimidated by approaching big names in your industry, or are afraid of rejection, you tend to disengage at professional events (and then beat yourself up afterward for sipping a drink on the sidelines and only talking to people you already know).

The good news is that you don’t need a personality transplant to break free of the limiting beliefs that are boxing you in. When you start to see new achievable possibilities (or as I like to call it, SNAP!) in networking, business, and life, you will become more productive, confident, and successful.

Here are six tips to help you put some SNAP into your next networking event.

Being able to connect with the right people is often the best way to leverage your expertise and experience into actionable opportunities. yourself that they’re normal—not red flags!—can be a game changer. Instead of allowing them to control you, you’ll be in a place to manage them.

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Quit telling yourself scary stories about networking. Do you walk into a professional event and immediately jump to a conclusion about what other people “must” be thinking about you, and why they’re “definitely” behaving a certain way?

This type of thinking will quickly fill you with dread and distrust and might even drive you to hide in the ladies’ room until it’s time to go home.

Instead of telling yourself scary stories, remind yourself that it’s a privilege to mingle with so many respected, accomplished people. Choose to see the event as an opportunity for growth, not humiliation.

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First, come to terms with the fact that you can’t eradicate discomfort.

When we feel discomfort or fear, our primal instinct is to shut down or run.

Expecting these feelings and assuring

Practice networking with visualization. Utilizing all five senses, imagine your next professional event in as much detail as possible. Where are you? What are you wearing? Hearing?

Eating? Who else is with you?

Now, visualize yourself approaching and having conversations with the people you want to meet. Practice as often as possible, and allow yourself

to feel the butterflies that will also be present at game time. You’ll be much less likely to stall if you’re used to pushing through anxiety and dread.

Notice how much time it takes you to calm down. The next time you connect with new people, pay attention to how long butterflies and anxiety stick around. (Three minutes?

Five? Ten?) Knowing how long it will take you to regain your equilibrium will help you to accept, live with, and even welcome your nerves instead of fighting them.

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Be prepared to shut down your limiting beliefs. We all have “that voice” in our heads that tells us why we can’t or shouldn’t step up. It’ll describe exactly why you aren’t good enough, smart enough, or qualified enough to connect with, well, whomever. (For some reason, my naysaying voice sounds exactly like Bette Davis!)

You need to realize that Bette’s job is to keep you safe by steering you away from risks—even if that means sabotaging your success. Politely decline Bette’s suggestion to play it safe, and then remind yourself of how much you’ve worked and prepared to create the opportunity in front of you.

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Connect with a purpose. Use your energy and momentum wisely by chatting with people who are connected to your goals. Identify and seek out people who will be able to help you get one step closer to fresh opportunities (e.g., a prospective mentor, a potential client, or a well-known alum from your school).

Yes, these people will almost certainly intimidate you. Focusing on why you want to connect with them can give you the strength of purpose you need to step up.

Finally, no matter how prepared and professional you are, you’ll encounter some people who aren’t exactly friendly. Don’t let their bad attitudes keep you from seeing new achievable possibilities in business and life.

Remember, stepping up and speaking out in a new environment is always daunting. But you’re strong enough to survive a few minutes of discomfort, right? The client, business partner, mentor, investor, or opportunity you’ve been waiting for might be on the other side of that next handshake! t DeDe Murcer Moffett is an international speaker and the author of SNAP Yes! The Art of Seeing New Achievable Possibilities in Business and Life. She specializes in helping individuals and businesses overcome obstacles, change faster, and increase engagement. Learn more at www.dedemurcermoffett.com.

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The CAREER

Business of Placing Women in Leadership Roles

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By JOEL GARFINKLE

or years women have struggled against the “glass ceiling” or the “pink ghetto.” More women are graduating from college than men.

Women flood the workforce. Why, then, are only about 19 percent in the C-suite?

“Research has shown that women leaders are good for business.

Companies with the highest representations of women in leadership roles show better financial performance,” writes Anna Marie Valerio in Businessweek.

Even though research shows companies benefit from women leaders and companies say they want high-ranking female executives, studies show women lag behind men in this area.

Here are some ways businesses can seriously and deliberately create a plan to promote women to jobs in equal proportions as men:

sacrosanct 70-20-10 rule, by which 70 percent of a manager’s learning and development should come from on-the-job learning through stretch assignments, with only 20 percent and 10 percent coming from mentoring and classroom learning, respectively.”

Commitment from the Top. More than lip service or inclination, the top leadership must have a total commitment to hiring and promoting with gender diversity.

When the CEOs are adamant about this, it will happen. CEOs can recommend women for their board of directors; they can encourage the succession planning with a focus on women; and they should establish a company culture of inclusivity.

The 70-20-10 Rule.

Herminia Ibarra, an expert on professional and leadership development, in her article in Businessweek discussed companies striving to place more women in leadership: “Invariably, each described the

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The traditional path of leadership training and mentoring is not sufficient to launch a woman’s career.

Pivotal Roles.

Certain positions carry extra weight and are “punch the ticket”

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Research has shown that women leaders are good for business.

Companies with the highest representations of women in leadership roles show better financial performance.

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kinds of jobs. All too often women rise to leadership into staff roles and are thus placed on the sidelines when it comes to the path to the top. A major chance to produce more women at the top must start with placing women in those key roles that lead to the top.

Succession Planning.

Companies must identify and build on the pivotal role positions. They must quantify and standardize the process in their succession planning.

They know the key roles that lead to the top. As they look for successors for these jobs, they need to deliberately include women and promote their leadership abilities.

Quality Mentoring.

Often mentoring is based on liking a person or their leadership style.

Mentors may perceive men as being more worthy for attention, or they may feel more comfortable with them.

To break the glass ceiling, the

mentoring process needs to be more organized and formal. Deliberate attention must be given to placing women with mentors who can and will further their careers.

Businessweek, Forbes, Fast Company, and other magazines continue to write articles on the importance of promoting women in leadership. New studies continue to refine successful processes to help them gain more parity with men and reach the highest levels. t Joel Garfinkle is recognized as one of the top 50 coaches in the U.S. and is the author of seven books, including Getting Ahead: Three Steps to Take Your Career to the Next Level. He has worked with many of the world’s leading companies, including Google, Deloitte, Amazon, Ritz-Carlton, Gap, Cisco, and Oracle.

Subscribe to his Fulfillment@Work Newsletter and receive the FREE e-book, 40 Proven Strategies to Get Promoted Now! Copyright ©2005-2016. Joel Garfinkle, All Rights Reserved. Visit Garfinkle online at http://garfinkleexecutivecoaching.com.

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CAREER

It’s critical for management to identify those pivotal positions and then focus on filling them with gender equality. The people in these jobs gain visibility and credibility. It’s in these key roles women will learn the leadership skills that will take them to the C-suite.

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It’s All in What You Eat

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LIFESTYLE

By MICHAEL C. UPTON

ith spring in full swing, our gardens are blooming, and soon growers will be pulling in full harvests of fruits and vegetables.

This is one of the most exciting times for restaurants, as chefs specializing in local, seasonable fare allow their creativity to shine on their menus by highlighting what the time of year has to offer. Two local restaurants take pride in their sustainable, seasonably driven menus.

Gastropubs You’re probably hearing the buzzword gastropub used more often by people across the country. You can even keyword the term when searching for a place to eat, and a number of eateries will pop up because this culinary phenomenon has hit the South-Central Pennsylvania region as well.

A portmanteau of gastronomy (the art or activity of cooking and eating fine food) and pub (meaning local eatery), gastropub comes to us from England and, at its most basic definition, means a pub specializing in serving high-quality food.

Whereas pubs used to just serve beer and wings, or beer and burgers, or beer and some other simple fare, gastropubs are taking more time to produce high-quality, freshly prepared food. It’s a new culinary adventure.

At the Walnut Street Grille, at the Lancaster Brewing Company, general manager Brent Eshelman has transformed the expectations of brewpub food into high-quality eats featuring unique game, locally sourced products, and house-grown

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produce and herbs.

“A lot of our appetizers and entrees change according to the season. We try to change a little here and there throughout the year,” said Eshelman.

Walnut Street Grille’s top-selling item is the locally sourced, halfpound LBC Burger, but they also sell a lot of more unusual meats as well.

The 3 X Hog thin-crust pizza is a hit with return customers and features wild boar barbeque, glazed bacon, and housemade sausage topped with cheddar and aged mozzarella.

Boar also appears in nacho form with queso fundido, jalapeños, red onion, guacamole, black bean salsa, and chipotle sour cream.

Eshelman places an emphasis on “buy local, buy fresh,” which also incorporates the farm-to-table concept talked about later. With the addition of the new Walnut Street-side patio, the restaurant is even growing its own herbs, mint, tomatoes, and cucumbers. The first year was a bumper crop for cukes!

~ May 2016 | BUSINESSWoman

Lancaster Brewing Company’s signature LBC burger, complemented by their very own Hop Hog brew.

Farm-to-Table The phrase farm-to-table may not be such a strange concept to those living in the fertile, heavily farmed area of Pennsylvania where we live. Roadside stands offer the country traveler a wide variety of fresh, locally grown produce. But city restaurants have not always had the same advantage we do.

The farm-to-table movement gained a lot of momentum several years ago as consumers started to reject genetically modified foods.

Restaurants specializing in this practice can follow their ingredients through the entire cycle of harvesting, processing, storage, and ultimately consumption.

The eatery connected to Lancaster Arts Hotel prides itself on being seasonable, sustainable, and farm fresh, so much so it has now taken the ideology to a whole new level.

Spearheaded by Chef Cavanaugh, John J. Jeffries now controls every aspect of their signature dishes.

At the end of March 2016, John J. Jeffries (JJJ) entered into an agreement with their beef provider, Lil’ Ponderosa Farm, and purchased

an interest in the cattle ranch. They bought a nearby slaughterhouse and butcher shop. Now Cavanaugh and partner-chef Michael F. Carson are able to process their own grass-fed, organic, humanely raised beef using their exact standards.

JJJ uses the beef in their signature tartare, which is prepared as a small plate and as an entrĂŠe. They also serve up beef liver, a dry-aged steak, and an “Amish Pho,â€? a beef tongue and heart soup with seasonal vegetables, cilantro, Sriracha, and rice noodles.

Cavanaugh and Carson are not the only driving force behind JJJ. For the restaurant’s produce, they rely on Cheryl Young, the former owner of Lancaster’s Expressly Local. She visits 20 to 30 small farms each week looking to source fresh vegetables, eggs, and flowers for the restaurant. “She’s a pretty big game changer on the menu,� said Cavanaugh. “We’ve been working with her for two years, so she has a really good feel for our needs.�

Starting in June, JJJ will procure its heritage pork from Pecan Meadow Farms of Cumberland County, which also provides the restaurant ducks and guinea hens. The farm is one of few to raise open-air birds, which can be found enjoying the pond any day.

A lot of emphasis has been put on healthier eating. Many local restaurants are building relationships with local farmers and growers, ensuring that the ingredients used in daily dishes are fresher.

Developing a rapport with local producers also allows restaurateurs to be more aware of the conditions of the farm where the product is produced. Furthermore, it cuts down on the food chain; there is a more direct link.

The concept is also important because it keeps more money in the community. The cost from local producers may be a little higher for some items than from a chain store, but the items for consumption haven’t spent time at a processing plant, warehouse, or in a shipping truck.

On average, people eat out about five times a week. Shouldn’t you be thinking more about where your food is coming from and not just about how nice it looks on a plate?

LIFESTYLE

For the rest of their veggies, the buyers from Walnut Street Grille visit the Leola Produce Auction and other local outlets.

But it wouldn’t be a gastropub if it didn’t have brews. And today’s gastropubs often offer a variety of beers and wines to complement your meal.

Many regional gastropubs feature craft drafts and seasonal selections.

Some area gastropubs offer beer flights, which could include a nice variety of styles such as ales, lagers, stouts, and porters. Or, if you already know your favorite, order a pint. At some places, 64-ounce growlers are available to go to quench your thirst.

Keeping with LBC’s mission to “buy local, buy fresh,� local roasters produce the beans used in their Imperial Jo beer, an espresso-infused imperial milk stout.

Knowing where ingredients come from is important to many chefs, and Chef Sean Cavanaugh at John J. Jeffries is no different. He has been running his restaurant with the farm-to-table ideology for years.

John J. Jeffries’ steak tartare – Lil’ Ponderosa Ranch grass-fed beef tartare, Linden Dale Farm fresh goat mozzarella, local heirloom tomatoes and roasted garlic scape pesto.

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May 2016

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Quick Fixes to ‘Healthy Up’ Your Eating Habits

LIFESTYLE

By SANDRA GORDON

S

ure, you can just get takeout, zoom through the drive-thru, or zap up some frozen dinners.

But if you really want to eat healthier and save money, get chopping, stirring, and sautéing.

“With home cooking, you know what’s in it, you can adjust it to taste, and it’s a good way to keep your portions under control,” says JoAnn Cianciulli, TV food producer and author of L.A.’s Original Farmers Market Cookbook.

If you’re skeptical about the power of DIY meals, consider: Over the past 30 years, the number of restaurants in the U.S. increased 89 percent (147 percent for fast food). The restaurant explosion is a global trend.

Also consider: In 1978, there were just 5,000 McDonald’s restaurants worldwide, according to www.mcdonalds.com. Now, there are more than 35,000. Meanwhile, the average daily calorie intake in the

14

U.S. rose by 615 calories. Can you say obesity epidemic?

But homemade eats can reverse the trend.

To help you jam-pack your meals with better-for-you fuel—and think outside the takeout container—we polled chefs, bloggers, registered dietitians, and other foodies for their healthiest cooking tips.

The gist? Small cooking changes can make a big diet difference. Here’s the dish on their top practical meal tweaks that can easily become part of your recipe for success.

Smart Swaps Bring home the bacon (flavor).

In recipes that call for bacon, such as lentil soup or quiche, substitute smoked Spanish paprika or chipotle powder (add it when you’re sautéing the onions and other ingredients).

“You’ll get the smoky flavor without the calories and saturated fat,” Cianciulli says.

~ May 2016 | BUSINESSWoman

sour cream with little or no fat and as much as 50 percent more protein, compared to sour cream.

“You’ll never know the difference,” says Rene Ficek, RD, CDE.

Makeover mashed potatoes.

“Replace some of the potatoes with steamed cauliflower, for a lighter texture, a boost of nutrients, and fewer calories,” says Natalia Strasenko, MS, RD, CDN.

Secret sauce: balsamic vinegar reduction. “It’s a healthy substitute for buttery, salty sauces or sugary barbecue sauce,” says Ficek.

Bring balsamic vinegar to a boil, then simmer until it’s reduced by half (about 20 minutes). Add a tablespoon or two of fruit-infused flavored vinegar for an additional layer of flavor, such as strawberry vinegar for chicken or pomegranate vinegar for fish.

Go Greek. Substitute plain, low-fat, or fat-free Greek yogurt for just about any recipe (dips, sauces, dollops on a baked potato, or nachos) that calls for sour cream, saving 45 calories per 2-tablespoon serving. Greek yogurt’s creamy texture and tangy taste mimics

Whip up a dream cream. “When you’re making whipped cream, use 1 cup skim milk plus 1 tablespoon cornstarch instead of heavy cream to reduce saturated fat,” says Jenna Allen, RD, a spokesperson for the Western Dairy Association.

Slash sugar, get zesty. With desserts, such as pudding or even your grandmother’s sugar cookie recipe, “cut the sugar in half and add orange or lemon zest or a teaspoon of vanilla, hazelnut, rum, caramel, or almond extract,” says Jennifer Iserloh, chef and owner of Skinny Chef (www.skinnychef.com).

Zest can emulate sweetness, and halving the amount of sugar won’t change a recipe’s texture or diminish its nutrient content. At 16 calories per tablespoon of sugar, you’ll save 256 calories per omitted cup.

“You’ll put any dessert recipe on an instant diet,” Iserloh says.

Thickening trick. “Use pureed chickpeas or white beans to thicken soups and sauces rather than flour and butter,” says Amanda Skrip, a natural foods chef and health coach.

Nutrition Know-How Get picky. While preparing meals, stop and look at the recipe, or what’s on your plate, and think, “How can I make this meal healthier?”

“Pick one thing; it could be to add a vegetable, increase protein, use a leaner meat, or switch from a refined grain like white rice to whole grain like quinoa,” says Dr. Samantha Brody, a naturopathic physician.

Sneak in produce. The next time you’re making a batch of tomato sauce for pasta, lasagna, or meatballs, give it a nutrient and fiber boost by adding pureed white beans, frozen spinach, finely chopped mushrooms, or pureed zucchini, Natalia Strasenko says.

Calorie Saver Say yes to the dressing. Forget bottled salad dressing, with its long list of iffy ingredients. Make your

Reserve butter for baking. Forget using applesauce, pureed prunes, or mashed bananas instead of butter in baking (old thinking). Just use butter.

“You don’t want butter in every aspect of your meal, but it’s OK to reserve it for dessert,” says Kristy Lambrou, M.S., R.D., culinary nutritionist at Rouge Tomate in New York City, which is the restaurant’s philosophy: Dessert should taste like dessert.

Time Savers Freeze onions. Onions—a decent source of quercetin, which can help keep blood pressure low—are a recipe staple.

“Save time and money by prechopping all of your onions and freezing them in a baggie. You can pull them out whenever you need them to get cooking right away without any fuss or tears,” says Jennifer Fugo, a certified gluten-free health coach in Philadelphia.

own with lemon or lime juice or apple cider, red wine, or balsamic vinegar and olive oil.

“An acidy ingredient like lemon juice or vinegar helps the body absorb the iron and minerals in greens, while the oil allows us to absorb fat-soluble compounds, such as vitamins and antioxidants,” says Ali Miller, RD, certified diabetes educator.

To curb salad calories, “chop lettuce and vegetables finely. The small pieces will meld, creating a flavor explosion in your mouth and you’ll need less dressing,” says Devin Alexander, author of The Most Decadent Diet Ever.

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LIFESTYLE

Cut the cheese. To reduce a recipe’s saturated fat and calories, forget swapping in low-fat or nonfat cheese.

Instead, “cut the amount of cheese a recipe calls for in half and substitute a sharper cheese that’s naturally low fat, such as parmesan, Romano, Asiago, or manchego cheese to intensify the flavor,” says Jonas Falk, a Chicagobased chef.

Skip the rinse cycle. Don’t rinse raw chicken before cooking.

“Any bacteria present can be splashed around your kitchen, potentially contaminating other foods that don’t get cooked, such as fresh produce,” says David Acheson, M.D., a food safety expert in Washington, D.C., and former chief medical officer at the Food and Drug Administration.

Any potentially harmful bacteria on chicken will be destroyed during cooking anyway. Poultry can go from package to baking dish, pan, or grill.

The same goes for beef, pork, and fish.

Similarly, consider prewashed, readyto-eat lettuce good to go. But do rinse all other produce.

“Anything that comes from a field that isn’t prewashed should be washed, including heads of iceberg lettuce and whole cantaloupe,” Acheson says.

LIFESTYLE

Fertilize Your Way to a Great-Looking Lawn

A

great-looking lawn can play an important role in leading a happier, healthier life and can lead to enjoying more time outdoors while connecting with family and friends. And now is the perfect time to get your lawn in tip-top shape to host those warmer weather gatherings.

The first step to a beautiful yard is fertilizing, which plays a major role in helping your yard look its best year-round. By taking advantage of this advice from the lawn experts at TruGreen, you can achieve a healthy, green lawn you’ll love.

Benefits of Lawn Fertilization Your lawn needs nutrients provided by fertilization to prompt healthy growth. A well-fed lawn results in that desired vibrant green color; higher grass density; faster, healthier growth; lower ambient temperature; quicker recovery from pest and weed damage; and resistance to stress conditions, such as extreme weather and heavy traffic.

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~ May 2016 | BUSINESSWoman

“�

Now is the perfect time to get your lawn in tip-top shape to host those warmer weather gatherings.

Choosing the Right Fertilizer Fertilizing for your lawn’s specific needs can keep it healthy in the face of weather conditions, climate, and heavy usage. Use these tips to pick the best fertilizer for your lawn: t * EFOUJGZ ZPVS HSBTT 8BSN TFBTPO grass turns brown after the first frost while cool-season grass stays green nearly all year in cool and transitional zones, but will turn brown in summer in warm-season zones. The southern states tend to support warm-season grasses, such as Bermudagrass or Zoysiagrass, while northern states house coolseason grasses, like Kentucky bluegrass, perennial ryegrass, or tall fescue. Across the central states, from coast to coast, are large sections of transitional areas, which are home to both warm- and coolseason grasses. t % FUFSNJOF TPJM UZQF BOE ESBJOBHF Choosing the right fertilizer also depends on your soil type. Sandy soil drains well, giving grass plenty

of access to oxygen; however, nutrients can leach out with draining water. Clays and other poor-draining soils can be fertile, but poor drainage can still result in unhealthy grass.

Setting a Fertilization Schedule Striking the proper fertilizer balance is essential for lawn health.

Too much can leave fertilizer burn and too little can leave your yard prone to weed problems and thin growth, so be sure to follow the directions on the bag. Or consider signing up for a lawn plan, through a company such as TruGreen, which offers a free healthy lawn analysis, where an expert will create a plan—including a lawn fertilizer schedule—tailored to help t $IPPTF UIF CFTU PQUJPO .PTU your yard reach its fullest potential.

For more information on how to in-store fertilizers come in two categories: quick-release and slow- live life outside, visit TruGreen.com. release. Quick-release granules let (Family Features)

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nutrients reach the soil fast, which helps the lawn green up in a shorter time span, but the risk of damage and disease is increased if overapplied. Slow-release fertilizers may not give your lawn that quick, green color response, but will last longer overall and require less frequent applications.

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17

Feeling Better with fibromyalgia

F

WELLNESS

By SANDRA GORDON

ibromyalgia is a chronic pain disorder that affects 1 to 4 percent of the population.

Although anyone can get it, 80 to 90 percent of fibromyalgia sufferers are midlife women. Read on to learn more about this mysterious condition.

The Inside Story Fibromyalgia is a disease of central nervous system processing. Your brain has a network of neuropathways governed by chemicals, such as serotonin, dopamine, norepinephrine, and GABA. “When the flow of these chemicals gets disrupted for whatever reason, you can experience bizarre symptoms,” says Nathan Wei, M.D, F.A.C.P., F.A.C.R., director of the Arthritis Treatment Center in Frederick, Md. Symptoms of fibromyalgia are subtle and cumulative.

“Fibromyalgia is like an accident that happens in very slow motion,” says fibromyalgia specialist Seth

18

Lederman, M.D. and CEO of Tonix Pharmaceuticals, which is developing a drug for the condition.

Symptoms include chronic, widespread pain; low energy; and sleep problems, such that you wake up feeling as tired as when you went to bed. You might also experience headaches, migraines, and bladder issues.

Fibromyalgia can occur by itself.

But people with rheumatoid or other types of arthritis or lupus are more likely to have it.

There’s no known cause, cure, or test to detect fibromyalgia. Diagnosing fibromyalgia is a matter of ruling out other medical issues, such as thyroid disease, rheumatoid arthritis, or lupus, which can occur by themselves and mimic fibromyalgia symptoms. The good news?

“Most fibromyalgia patients do get better,” Wei says.

If you think you may have fibromyalgia, here’s what you can do to aid in your own recovery.

~ May 2016 | BUSINESSWoman

Treatment Starts with You See the right doctor. Fibromyalgia was once something that was “all in your head.” Fortunately, that mindset is changing.

Still, for the best treatment, “find a doctor who specializes in the condition, preferably someone who has graduated from medical school in the last 15 years,” Lederman says. That doctor could be your primary-care physician, a rheumatologist, or even your gynecologist.

A sign you’re at the right place: Your doctor asks you to complete the fibromyalgia impact questionnaire, a 21-question survey that’s designed to measure fibromyalgia’s symptoms and functional limitations. Medically managing fibromyalgia takes longer than a typical 15-minute appointment.

“The key thing is to have a good relationship with a doctor who really understands fibromyalgia and is interested in treating it,” Lederman says.

Treatment may include medications, such as gabapentin (Neurontin), pregabalin (Lyrica), or duloxetine (Cymbalta). These prescription drugs can help provide temporary relief by limiting the brain’s and spinal cord’s releases of chemicals that communicate pain.

To assess if treatment is working, you may be asked to complete a patient global impression of change (PGIC), a seven-question survey that will ask you to gauge whether you’re feeling better or worse.

“The PGIC is the gold standard,” Lederman says.

Take Back the Night It can be hard to get a good night’s sleep with fibromyalgia.

“Most fibromyalgia patients say they wake up feeling like they haven’t had the benefit of a good night’s sleep, even though they typically fall and stay asleep normally and don’t wake up too early,” Lederman says.

That’s because fibromyalgia can

activate your brain throughout the night to nudge you out of a deep sleep. A quality-sleep deficit can make fibromyalgia pain worse.

“One feeds on the other and leads to a downward spiral,” Lederman says.

To improve the quality of your shuteye, practice good sleep hygiene: Get up at the same time every day and go to bed at a regular time too. Avoid caffeine, starting in the afternoon.

Wind down before bed by listening to relaxing music and making your bedroom as quiet and dark as possible.

Prescription sleep aids, such as zolpidem (Ambien), aren’t recommended to treat fibromyalgia because they can be addictive if used long term.

But a promising, new nonaddictive sleep medication, Tonmya, is on the horizon that’s designed to specifically help fibromyalgia patients get more restorative sleep. Developed

by Lederman and his team, Tonmya isn’t on the market yet. But if you’re interested in participating in the clinical trial for this medication, visit www.affirmstudy.com.

practical strategies, such as using a planner because many patients with fibromyalgia have trouble remembering things,” Wei says.

For help with kicking the habit, call 800.QUIT.NOW. The national quitline is staffed by trained tobacco-cessation specialists.

Try the MELT Method With fibromyalgia, your body’s connective tissue (fascia) becomes stiff and dehydrated, which can, in turn, increase your perception of pain. But MELT, a new self-treatment program, is designed to help.

With MELT, you’ll gently roll soft balls and rollers over your body for about 10 minutes each day to gently self-massage your body’s connective tissue.

“MELT helps reprogram your nervous system through your fascia,” says Sue Hitzmann, author of The MELT Method and corresponding website. “It’s a way to boost your body’s natural ability to repair itself.”

Hitzmann, a craniosacral and neuromuscular therapist, developed the self-healing technique in 1998.

Today, there are 2,000 MELT instructors worldwide, many of whom are physical therapists. To find a MELT instructor who can help get you started with the home-based program, just search online for “physical therapist,” “MELT,” and your location.

Stop Smoking People with fibromyalgia who smoke feel the pain of the condition more intensely, according to a study in Mediators of Inflammation. Better fibromyalgia control is yet another reason to quit smoking.

Overall, the process of getting better with fibromyalgia can take time, so be patient.

“It’s a complicated disease,” Wei says. “But don’t give up. Keep working at it and you’ll gradually get back on track.”

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See a Therapist Fibromyalgia can be stressful. If you feel overwhelmed by the illness, see a therapist who practices cognitive behavioral therapy (CBT). This form of psychotherapy focuses on helping you think positively and redefine your beliefs about the illness to help you feel more hopeful.

“Under the CBT umbrella are guided imagery, self-hypnosis, and

WELLNESS

Make Yourself Move When your fibromyalgia flares up, you may be in too much pain or too tired to do much. But don’t take it too easy. Research shows that regular exercise, such as swimming, cycling on a stationary bike, or using an elliptical trainer, can reduce pain, help you feel more energetic, and improve your overall quality of life.

Still, a little goes a long way.

“Start slowly,” Wei says, even on days when you feel good.

“Exercise for a minute a day. After a

week or two, do two minutes per day, and gradually work up to 30 minutes,” he says. If you push yourself and do too much too soon, you can feel worse.

Marketing and Your Business You need to get your product or service in the hands of potential consumers.

Marketing does that, and it includes sales, public relations, pricing, packaging, and distribution.

We’ll gather fresh information on marketing strategies, and bring them to you once a month in an easy-to-read e-newsletter called The Fresh Press.

We won’t spam you with offers. That’s not what this newsletter is all about. Go to businesswomanpa.com/the-fresh-press and sign up to receive this FREE newsletter.

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May 2016

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19

Ticked Off

By GINA NAPOLI

W

ith all the notable people and animals who call SouthCentral Pennsylvania home, the most unwelcome are deer ticks, dog ticks, and the occasional Rocky Mountain wood tick.

Of the 14 different tick-borne diseases listed on the Center for Disease Control’s website, four are of prime concern for this part of the state. (The other diseases come from ticks not found in our neck of the woods.)

WELLNESS

Tick-Borne Diseases For Pennsylvania, the most common tick-borne disease is Lyme disease, with approximately 7,400 cases per year.

Ehrlichiosis resembles Lyme disease, has a low incidence of occurrence, and it is treated using the same approach.

Southern Tick-associated Rash Illness (STARI) presents similar symptoms to Lyme disease, although the cause and treatment are unknown.

Rocky Mountain Spotted Fever (RMSF) has a low incidence but is on the watch list because of its potentially fatal outcome.

“Ticks can be easy to miss. An adult tick is the size of a sesame seed or smaller. In its nymph stage, it’s the size of a poppyseed,” Robert Glorioso, M.D., Spring Garden Family Practice, said. “Half the time, a patient doesn’t recall a tick bite.”

Symptoms Tick-borne diseases present flulike symptoms: fever, body aches, and fatigue.

For patients affected with Lyme disease, 80 percent get a red bulls-eye rash 2 inches or larger in diameter.

20

~ May 2016 | BUSINESSWoman

Lyme disease’s incubation is between three and 30 days. STARI patients get a similar bulls-eye rash.

For RMSF patients, typical symptoms include fever, headache, abdominal pain, vomiting, muscle pain, and (maybe) a distinct rash resembling measles. The rash may develop after a few days, or it may never develop. RMSF could be fatal if not treated within a few days after onset of symptoms.

“”

Ticks can be easy to miss. An adult tick is the

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size of a sesame seed or smaller.

standard from the medical community.

They use a multifaceted plan of attack to boost the immune system, sometimes integrating homeopathic treatments as part of their respective treatments. Lyme disease patients are evaluated on a case-by-case basis, with recommended remedies tailored for each Lyme disease sufferer. Visit w w w.il ad s .org / ly me/treatmentguidelines.php for more information.

Prevention “Do a thorough tick check after being in the woods. Use a mirror,” Glorioso emphasized. “At that point, they’re just crawling around on you.”

Ticks thrive in thick undergrowth, leaves, woodpiles, and where rodents nest. They also tend to stay out of the sun and gravitate toward humid areas. You’ll want to especially check your ears.

Ample clothing coverage helps deter ticks. Wear long sleeves, long pants, and tuck pants into socks. Use insect repellents containing 20 to 30 percent DEET on skin or clothing.

Spray permethrin on clothing only.

In the 1990s, a Lyme vaccine was available on the market. The demand for it was low, as were sales, and

some of the more objectionable side effects spurned lawsuits. Although it was hailed as fairly effective, it was voluntarily taken off the market.

In 2016, there is currently nothing available and no forecast of a manufacturer willing to risk producing a new line of Lyme vaccines.

Homeopathic Tick Repellents The anti-chemical movement has given increasing popularity to natural alternatives. Natural elements claiming to be most distasteful to ticks are cedarwood, tea tree, citronella, lavender, peppermint, and lemongrass.

Though herbs and essential oils are thought to be successful tick deterrents, the medical community cannot formally evaluate their effectiveness.

Companies with natural products make these scents available in body sprays, lotions, deodorants, soaps, shampoos, and lip balms. You can also find glass bottles of essential oils for dabbing behind ears.

PIN US WELLNESS

Treatment “If you remove a tick within 36 hours, there’s no chance of disease,” Glorioso said. “If a deer tick attached itself more than 36 hours, one dose of doxycycline should prevent Lyme disease.”

As with any disease, it’s best to treat early.

“For RMSF, doxycycline is the first line of treatment for adults and children of all ages and is most effective if started before the fifth day of symptoms,” Glorioso said.

“The illness is severe, with patients ending up in the ER.” According to Glorioso, Lyme disease generally responds to 14 to 21 days of antibiotics. Doxycycline is administered to patients ages 8 and older. Amoxicillin is safe for patients under age 8. If Lyme disease is caught later, IV antibiotics may be prescribed.

Less common complications for Lyme disease have been known to develop months later, such as arthritis, Bell’s palsy, or heart block conduction.

“There is a controversy over chronic Lyme disease. The CDC does not recognize it, although a small percentage of patients have problems persisting longer than six months,” Glorioso said. “Some doctors give repeated courses of antibiotics to patients [who have long-term Lyme disease symptoms]. This is not effective, other than a placebo,” Glorioso said. “I recommend giving the initial treatment, then waiting for symptoms to resolve over time.”

Healthcare practitioners who do recognize chronic Lyme disease use an alternative approach, unlike those who stand by traditional medical directions. Their approach is scientific but follows a different

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Editor’s note: Visit Gina Napoli’s website at www.soapotherapy.com and check out her line of natural products.

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May 2016

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21

Watch

WOMEN TO

Lisa Burke has joined Berkshire Hathaway

Dana W. Chilson has been elected as a new member of

Tamara J. Fox is the new executive

HomeServices Homesale Realty as a Realtor® and leader of the Lisa Burke Team.

She specializes in residential marketing and inventory and is a designated buyer specialist throughout South-Central Pennsylvania. Lisa has 26 years of real estate sales experience.

McNees Wallace & Nurick LLC. Chilson is chair of the insurance group and also practices in the litigation, financial services, and injunction groups. She is a former extern to Chief Judge Yvette Kane of the United States District Court for the Middle District of Pennsylvania.

director for Bridge of Hope Lancaster and Chester counties, a charity committed to ending and preventing homelessness for women and children. Fox previously was the director of development for ChesPenn Health Services in Coatesville.

Jennifer Long recently joined Reynolds as

Katie Nix has been hired as director of

Barbara Randazzo was appointed dean

a project coordinator at their Harrisburg location.

human resources for Stambaugh Ness (SN). Nix will lead the strategies across the talent lifecycle for Stambaugh Ness, PC, CPAs, and its technology affiliate, Stambaugh Ness Business Solutions, LLP.

of Elizabethtown College School of Continuing and Professional Studies at the Edward R. Murphy Center. She currently serves as interim dean of the school.

Randazzo is an expert in adult educational and non-traditional programs.

Applause

ACHIEVEMENTS &

Katherine Pandelidis Granbois, a McNees attorney, was recently elected to serve as United Way of Lancaster County’s chair elect of the board of directors. Resident in the firm’s Lancaster office, Granbois is of counsel in the corporate and tax, mergers and acquisitions, securities, and international law practice groups.

THIS SPACE COULD BE YOURS! See below regarding how to submit your achievements and/or career changes.

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Greet

American Business Women’s Association (ABWA) Camelot Chapter 6 p.m.

3rd Monday of the month Radisson Hotel Harrisburg, Camp Hill Marianne Troy, President 717.761.9013 mariannetroy@gmail.com www.abwacamelot.com Lancaster Area Express Network 7:15 – 9 a.m.

3rd Wednesday of the month Lancaster Country Club 1466 New Holland Pike, Lancaster Gail Tomlinson 717.715.2595 tomlinson.gail@comcast.net www.LAEN-ABWA.org Lebanon Valley Chapter 6 p.m.

4th Wednesday of the month Hebron Fire Hall 701 E. Walnut St., Lebanon Penny Donmoyer 717.383.6969 www.abwalebanonpa.com Penn Square Chapter 11:45 a.m. – 1 p.m.

1st Thursday of the month Hamilton Club 106 E. Orange St., Lancaster Becky Nguyen 717.371.1298 info@abwapennsquare.org www.abwapennsquare.org Wheatland – Conestoga Chapter 6 p.m.

1st Tuesday of the month Heritage Hotel 500 Centerville Road, Lancaster Kimberly Warner, President kwarner@murrayins.com www.abwa-wc.org Women @ Work Express Network 11:30 a.m. – 1:15 p.m.

2nd Thursday of the month Heritage Hotel 500 Centerville Road, Lancaster Diane Brooks diane@virtualbizzassistant.com www.abwalancaster.com

Shippensburg Women’s Area Networking (SWAN) Noon 1st Wednesday of the month Rotating location Amanda Ridgway, President shipswan@yahoo.com www.facebook.com/shipswan

Executive Women International Harrisburg Chapter 5:30 p.m.

3rd Thursday of the month Rotating location Deb Pierson dpierson@piersoncci.com www.ewiharrisburg.org

Women Inspiring Success Express Network 7 – 9 a.m.

2nd Tuesday of the month Various Locations Wanda Stiffler 717.891.7808 wls1211@hotmail.com

Insurance Professionals of Lancaster County (IPLC) 5:45 p.m.

3rd Tuesday of the month, Sept. – May Heritage Hotel 500 Centerville Road, Lancaster Krista Reed, Treasurer kreed@gunnmowery.com www.internationalinsuranceprofessionals.org/ group/117

Women’s Business Center Organization (WBCO) 11:30 a.m. – 1:30 p.m.

May 3 2nd Tuesday of the month Sept. through April Alumni Hall – West Campus York College of PA 441 Country Club Road, York Lynne Breil, Executive Director lynne@theprofessionaledgeinc.com Julie Sterner, Administrator jsterner@ycp.edu www.wbcoyork.org

International Association of Administrative Professionals Capital Region LAN 5:30 p.m.

3rd Monday of the month Holiday Inn Harrisburg East 4751 Lindle Road, Harrisburg Pam Newbaum pneubaum@pinnaclehealth.org 717.782.5787 www.iaap-harrisburg-pa.org

Women’s Capital Area Networking (WeCAN) 11:30 a.m. – 1:30 p.m.

3rd Wednesday of Each Month West Shore Country Club 100 Brentwater Road, Camp Hill Abeer Allen, President 717-514-4449 info@wecanconnect.org www.wecanconnect.org Women’s Independent Networking Group (WING) Noon 1st and 3rd Wednesday of the month Wyndam Garden 200 Louck Road, York Lisa Barshinger 717.747.6393 info@wingofyork.com www.wingofyork.com Women’s Network of York 11:30 a.m.

3rd Tuesday of the month Out Door Country Club 1157 Detwiler Drive, York Lori Detter, President president@wnyork.com www.wnyork.com

Hershey LAN 5:30 p.m.

2nd Tuesday of the Month Hershey Lodge 325 University Drive, Hershey 717.508.1710 Sherry Hoover shoover@hersheys.com www.hershey-iaap.org Pennsylvania Public Relations Society 5:30 p.m.

Last Thursday of the month Erin Kanter, President pprshbg@gmail.com www.pprs-hbg.org

BUSINESSWomanPA.com

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CONNECTIONS

Yellow Breeches Chapter 6 p.m.

4th Wednesday of the month Comfort Suites 10 S. Hanover St., Carlisle Kerina DeMeester kerina1011@gmail.com

Central PA Association for Female Executives (CPAFE) 1st Wednesday of each month Refer to the website for the meeting location Adrienne Toman, President 717.713.7255 info@cpafe.org www.cpafe.org

3912 Abel Drive Columbia, PA 17512 businesswomanpa.com

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