Author Archives: Maddie Conley

Lifting Voices: Singing competition to raise money, honor a life

Asayah Beatty

Asayah graduated from John Harris High School in Harrisburg, where he was on the school’s wrestling team. He loved music, cars and adventure, Luff said, and was a “thrill-seeking, adrenaline junkie.”

But last summer, at age 20, his life was cut short as the result of a motorcycle accident. His family was heartbroken, but they’re finding a way through their pain by starting a foundation in Asayah’s memory.

“I’m the type of person where I can’t sit still in sadness or my brain will overload, and I’ll go into depression,” Luff said. “I need to keep moving.”

Luff and Asayah’s mother, Jenn Hoffman, established the foundation earlier this year. Their mission, according to the foundation website, is “to build pathways for individuals who may not be interested in or able to pursue a traditional four-year college experience.”

“We believe in providing real, accessible alternatives—from creative arts and entrepreneurship to mentorship and hands-on opportunities—especially for those who often go overlooked,” the site says.

The foundation’s first fundraising event, a musical competition called “The Voices of Harrisburg,” will honor Asayah’s love of music.

“He was a huge, huge music lover,” Luff said. “It always astonished me that someone so young would be listening to Ray Charles or heavy metal. He loved music. It was playing on his phone all day.”

Two Voices of Harrisburg events are currently planned for June 29 and Dec. 27 at the Civic Club of Harrisburg. Artists of all genres are invited to register, as long as their performance is family-friendly, Luff said. A panel of three judges will determine the winner, who will receive a cash prize.

“This event is more than just a singing competition,” Luff said. “Its a celebration of life, love, healing and community.”

The Voices of Harrisburg events will also provide paid internship opportunities for young people interested in event planning and production. The foundation is working on internship arrangements with the local vendors who are helping to produce the events, Luff said.

The foundation is also looking for event sponsors and donations of auction items.

As the foundation builds its programs and determines how it can best support local young people and honor Asayah’s memory, the ultimate goal is to let people know they are not alone, Luff said.

“We want the Asayah Beatty Foundation to be a foundation where people who are hurting know that they have a place to go and that they are not alone,” he said. “It’s hard to talk about certain things without crumbling to the ground. We’re showing people that, even in the midst of our pain, we just don’t want to go through it alone.”

“The Voices of Harrisburg” music competition will be held Sunday, June 29, at 4 p.m. at the Civic Club of Harrisburg, 612 N. Front St. For more information or to purchase tickets, visit www.zeffy.com/en-US/ticketing/the-voices-of-harrisburg. For more about the Asayah Beatty Foundation, visit www.zeffy.com/en-US/fundraising/asayah-beatty-foundation

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A Load of Scrap: The scrap economy has long been a thriving industry in Harrisburg—and still is

Diane McCormick at CRS

The flattened burgundy Chrysler teetered atop the conveyor. From the control booth, operator Careen Nation angled a joystick, and someone’s former pride and joy plunged under the pounding hammers of the Consolidated Scrap Resources shredder.

In three seconds, it was an ex-Chrysler.

What happens to our scrap when its usefulness has ended—all that steel, aluminum, copper, bronze, brass and electronics cluttering our homes and garages?

In Harrisburg, they might come to a scrapyard or electronics recycler. The city’s scrap economy creates jobs, supplies manufacturers with recycled materials, and diverts our discards, from aluminum cans to shopping malls, away from landfills.

 

Carloads & Truckloads

The stretch of Harrisburg’s 7th Street corridor north of Maclay Street is lined with recyclers accepting steel, aluminum, paper and other materials.

Below Maclay, on North Cameron Street, the flagship yard of Consolidated Scrap Resources is now in its fourth generation of Abrams family ownership.

Rail cars bringing scrap in or hauling it out still run directly into the 28-acre, circa-1907 Harrisburg yard. So do tractor trailers from industrial and government clients responsibly discarding their waste. Homeowners in cars haul old water tanks. Pickup trucks arrive filled with trash-day metal.

“It helps pay all those extra bills that need to be paid,” said Melissa Hershman, of Harrisburg, whose husband, Jim, began trash-day collecting to augment his Social Security retirement payments.

In 2024, Pennsylvania’s scrap industry generated $7.1 billion in economic activity, according to the Recycled Materials Association. In the 10th congressional district spanning much of Dauphin, Cumberland and York counties, the industry generated $450.7 million and created 1,673 jobs.

CSR collects cardboard and some plastics, but its bread and butter is metals—steel, copper, aluminum, cast iron and more.

One Maryland police department brings its confiscated weapons to be destroyed, certifiably and under the watch of state troopers. Municipal governments bring the loads generated by residents who use drop-off recycling centers.

“It doesn’t end up in the landfill,” said CSR Vice President of Operations Steve Marcus.

Even the plastics, upholstery and other non-metals that are integral to every car, appliance or golf club sent for recycling are separated during processing and converted into lint-like piles called “fluff,” used as a soil alternative for covering landfills.

“We want to get as much squeal out of the pig as we can,” Marcus said.

  

The Shredder

As Marcus gave me a tour of the CSR yard, we passed the “peddler pile,” soaring with sinks, bathtubs, water heaters and hubcaps from small-load customers.

I commented on another pile, full of reddish steel beams. A demolished bridge, maybe?

“The Harrisburg Mall,” Marcus said. “We got all the scrap from the Harrisburg Mall.”

There goes that Orange Julius I remember from 1994.

But CSR’s acceptance of materials for resale to industry—steel melted into more steel, aluminum cans converted back into cans—is just the beginning. Those clients write exacting specs for their purchases, suited to their own manufacturing processes and shipping needs.

So, scrapyard becomes processor. Giant steel is torched and pummeled into fist-sized “frag” for efficient melting. Smashed cans are wrapped into efficient, stackable bales.

At CSR, the journey begins with the shredder. When they told me about it, I pictured something like a drive-thru car wash.

Then we walked the yard, and I gasped at the beast standing beyond sight of the street. Its towers, winding conveyors and sheds reminded me of the hulking coal breaker in my dad’s Northeast PA hometown.

This behemoth has its own electrical substation, powering a system so muscular and intricate that momentum keeps it going for 30 minutes after shutdown each day.

“There are definitely larger scrapyards,” said Marcus, a 35-year veteran of the business. “There are definitely smaller scrapyards. When we put our shredder in, one of the parameters that made us decide the size of the shredder was what we felt, in the area, was enough scrap to support it.”

After the shredder machinery pounds the bejesus out of the mixed metals fed to it, the pieces travel to the first intersection of conveyors, where giant rotating magnets grab the ferrous steel and push it forward.

The non-ferrous pieces drop to a belt below, where the magic of an eddy current separates aluminum by providing a charge that convinces it to leap, salmon-like, off the belt’s end.

As steel makes its way to conversion into frag, the “last line of defense” constitutes CSR employees deftly picking any remaining dirt, trash or undesirable materials from a belt whizzing by.

“Copper is a no-no when it comes to steel mills,” Marcus said. “You put too much copper into an electric furnace, and it’ll blow the heat. It’ll ruin the whole load. Our product is clean and has very little copper.”

  

Electronics Equation

In an Allison Hill garage, a forklift operator hoisted stacks of televisions—75-inchers, still boxed. Precision Recyclers had just received three truckloads of the damaged TVs.

Now, they were destined for dismantling. Parts with market value, such as circuit boards, would be sold online. The remaining metals were destined for return to the supply chain, sold by the pound and shipped to refiners.

John Sposit founded Precision Recyclers in 2017 when he learned that local school districts and businesses lacked the capacity or outlets to properly manage their electronic discards.

“It was mind-boggling to me how they throw things away, and there were no other competition or other businesses doing similar things in the area,” said Sposit, an accountant and U.S. Army veteran who had been in the book resale business.

While Dauphin County residents have free disposal of their electronics and appliances at the county recycling center, the waste stream never stops flowing, and other free options are scarce.

Precision Recyclers helps fill the gap. Residents can bring their electronics—essentially, anything that plugs in—for free disposal. Businesses and government agencies are assured legally compliant disposal of their outdated or unused equipment. Some might be charged a fee, depending on labor or processing costs, but the firm has never charged school districts, Sposit said.

Depending on condition and age, Precision Recyclers might refurbish and donate its usable items to local organizations or tear them down for parts.

“We encourage people to dispose of their things properly because we follow state and federal law, and we educate those around us to try to do the same thing,” said Recycling Manager Cynthia Craig.

With its Pennsylvania Department of Environmental Protection certification, Precision Recyclers can provide data destruction for keepers of sensitive information. In most cases, the hard drive goes under a specialty crusher.

“Crushing is the most secure process because you’re not reusing the hard drive,” said Sposit.

Old electronics left to languish can be dangerous, as batteries leak and create fire hazards.

“If you have a fire, it’s going to destroy your buildings,” said Craig. “We want to educate people to not just let these things build up.”

So, about those laptops stacked in my closet, supposedly waiting for the day when I preserve my decades of research and writing?

“Transfer it to a portable disk, and get rid of the computers,” Craig said.

Education and partnerships drive the Precision Recyclers mission, she added. The firm participates in community events. Camp Curtin YMCA and The Bridge host drop-off sites for residents. Neighborhood groups can bring in the items collected from electronics clean-up events.

Some schools or businesses receive donations of refurbished machines, such as 3-D printers.

“We can’t necessarily write them a check, but we can help with items they need,” Craig said.

  

Customer Relationships

Almost daily, the Hershmans pull onto a CSR scale with a Dodge Ram’s load of discards— from trash days, from neighbors, from people who flag them down.

“People are really nice,” said Melissa Hershman. “They thank you for taking the stuff because they don’t know what to do with it.”

A typical load of about 1,000 pounds can earn $100. The work can be strenuous, but Hershman said that her husband is “strong as a bull.”

The nonprofit Recycle Bicycle has been taking its scrap to CSR “forever,” said founder Ross Willard. Steel gets only pennies per pound, but recycling is “the right thing to do,” he said.

As for aluminum, “now we’re talking some bucks.” When Boy Scouts volunteer, he’ll assign them to cutting the alloy rims off unredeemable bikes.

“You give them a pair of bolt cutters, and they go wild,” Willard said. “They love destroying stuff.”

Marcus easily got approval to pay Willard above-market rates for Recycle Bicycle’s scrap, as a contribution toward its mission of changing lives through free, refurbished transportation.

Scrapping offers “a benefit to humanity,” Marcus said. From recycling glossy magazines for Ronald McDonald House fundraisers to offering the Harrisburg Fire Bureau jaws-of-life training on scrap cars, “the main thing is that we’re supporting the community,” he said. “There’s a place that people can bring their recycled goods. We try to be involved with the community as much as possible. It’s a win-win situation.”

Melissa Hershman knows that scrapping serves a higher purpose.

“Instead of it going to a landfill or sitting in somebody’s backyard rusting away and going into the ground, it’s good for the environment, good for us, good for CSR,” she said.

Consolidated Scrap Resources is located at 1616 N. Cameron St., Harrisburg. For more information, visit www.consolidatedscrap.com.

Precision Recyclers is located at 104 S. 18 St., Harrisburg. For more information, visit www.precisionrecyclers.com. Dropoff accepted Monday and Wednesday, 10 a.m. to 2 p.m.

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History + Hospitality: There’s much to see, eat, enjoy at the restored Ashcombe Mansion

Photo courtesy of Ashcombe Mansion

These days, development often takes precedence over preservation. So, Deborah Myers Welsh is grateful to have been in the right place at the right time to save the historic Ashcombe Mansion in Mechanicsburg.

Built in 1892 and nestled on 22 acres, the stunning Queen Anne Victorian boasts classic period details—steeply pitched roofs, a vibrant color scheme, large bay windows, a wraparound porch and a prominent round turret evoking the Rapunzel fairytale.

“A developer was going to tear it down to make way for 50 homes,” said Myers Welsh, before she swooped in.

  

Passion Project

The stately abode was built by a man with considerable standing in the community: Henry G. Moser, a prominent iron manufacturer, legislator and county judge. He intended it as a summer house for his beloved wife Margaret.

The home remained in the Moser family for 93 years until it began operating as a bed and breakfast in 1984. After the B&B ceased operations, the mansion sat vacant for nearly eight years until Myers Welsh purchased the property, saving it from the wrecking ball.

For Myers Welsh, it’s been a passion project.

“I am an attorney by trade, serving as in-house general counsel to healthcare companies, but when our daughter went off to college, I decided to take it on,” she said. “I’ve always loved the hospitality business.”

Myers Welsh began renovations in 2018 and completed them about a year later.

“We added on the portico and circular porch, the hallway entrance and a sunroom, which was an old, enclosed porch,” she said. “We also installed a commercial kitchen, restrooms and a Sperry tent.”

For those unfamiliar with the term, a Sperry tent is a high-end, handcrafted sailcloth tent known for its elegant and airy appearance. The 6,000 square-foot, custom-made tent is attached to the building.

“It accommodates more than 300 guests, and we think of it more as a ballroom,” Myers Welsh said. “It has permanent heating and air conditioning and a black-and-white checkered floor.”

Five rooms in the mansion are available for rent, typically in conjunction with events like weddings.

 

The Willows

Today, the mansion operates as an events venue known as “The Willows at Ashcombe Mansion.” The name “Ashcombe” means “grove of ashes,” a nod to the ash trees that stood on the property. Unfortunately, due to blight, many have been removed.

“We were able to save some, and new tree plantings have already taken place, including the planting of several willow trees, hence the name,” Myers Welsh said.

About a year ago, Myers Welsh hired Harrisburg resident Anthony Bianco to act as manager and executive chef. Bianco had previously worked at the Hilton.

“We started out with a catering company and were a BYO facility, but now we handle everything in-house,” Myers Welsh said. “It allows us to serve our patrons more efficiently when food is prepared onsite, which is how we set ourselves apart from other wedding venues.”

More recently, The Willows at Ashcombe Mansion has opened its doors to the public for English-style teas on Sundays.

“A typical tea menu will include petit fours, scones and clotted cream with ingredients like pear butter, brie and apple, or smoked salmon mousse with salmon roe and chives,” Bianco said.

Sunday teas allow patrons a cost-effective way of viewing the magnificent interior, which boasts ornate ceiling medallions supporting glistening chandeliers, intricate woodwork, marble fireplaces and thoughtfully curated furniture, including plush, elegant sofas.

The public is also invited to dine at the mansion from Monday through Wednesday.

“We put together a small plate menu with items like wagyu beef sliders with truffled goat cheese and pork-braised onions on grilled brioche,” said Bianco, adding that the menu changes seasonally.

And, with warmer weather on hand, the porch is also open.

Myers Welsh said that there’s more to look forward to.

“We’ll be starting a supper club that will take place around nine times a year with a fixed menu,” she said. “And we’re looking forward to hosting more new and exciting events in the future.”


The Willows at Ashcombe Mansion is located at 1100 W Grantham Rd., Mechanicsburg. For more information, visit
www.ashcombemansion.com.

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Brain Battles: Trivia nights in Harrisburg thrive as games expand

As the lobby filled with patrons for a private event, Brennen Dickerson and Chris Gibson sat in a dark, empty theater at Midtown Cinema on a chilly Tuesday night in April.

Together, they pondered the nuances of the movie trivia game they were about to produce, and one thought emerged as the event’s new mantra.

“We even have a prize for last place,” Gibson, who ran the technical side of the evening, deadpanned. “So, even the losers are winners. That’s kind of our motto here.”

Losing. Winning. Laughing. Drinking. Eating. Spinning the Wheel of Trivia. Whatever the case may be, Harrisburg’s options for know-it-alls (or, as many players endearingly refer to themselves, nerds) are plenty. Spread throughout the region, players can find games on any night of the week, ranging from general knowledge to Harry Potter-themed, to, of course, movies, which is where Midtown comes in.

The cinema hosts movie trivia the second and fourth Tuesday of each month. It began a couple years ago when Rachel Landon, general manager of the theater, asked Dickerson if he’d be willing to serve as host of the event. While they initially held the game weekly, it soon settled into a biweekly gathering, which has been the approach that’s worked best, Dickerson explained.

First place at Midtown earns the winning team $50 in cash while second place earns members a night at the movies—tickets and snack vouchers. Third place finishers receive a round of drinks from the Zeroday Outpost at the theater.

As for the game itself, the night is centered mostly around movie clips. On this night, a round that Dickerson called “Right Scene/Wrong Music” was on tap for the participants. It was here that players were tasked with identifying the correct music for a movie scene that had an incorrect soundtrack dubbed on top of it.

“I think all walks of life can come,” Dickerson noted. “Some rounds are a little trickier, but there’s always a baseline that’s simple and then it gets slightly more complicated as the night goes on. Sometimes, we have groups full of cinephiles and other times, there are more people who wouldn’t consider themselves cinephiles.”

Sarah Berkowitz didn’t consider herself a cinephile, but she also finds herself on the winning team most weeks. That’s because, on this night, one of her teammates, Kevin Durkin, does know a thing or two about film—so much so that the brains behind the event have asked him to occasionally help write some of the trivia questions.

“Most of us are here for the vibes,” Berkowitz said. “We’ve won enough money that we can afford to privately rent out the theater twice, and that’s our plan. We want to put the money back into it and help out as much as we can.”

Down 3rd Street from the cinema, Zeroday Brewing Co.’s taproom holds its general knowledge trivia at 7 p.m. every Thursday night. Ryan Zickgraf runs that game under his “Curious Cat Trivia” moniker. Zickgraf is a veteran of trivia nights—he moved to Harrisburg from Atlanta, where he was part of Dirty South Trivia, an outfit that organized events in that area.

Zickgraf’s approach to outlining the night is both intricate and focused. He writes his own questions and tests most of them at Zeroday before sending them off to Atlanta, where they will be used again. Above all else, Zickgraf takes pride in making his trivia night a unique experience, approaching the evening with more of a game show twist.

“It’s the most fun part-time job anyone can have,” he said as he set up his workspace in the middle of Zeroday’s tap room. “This is always the highlight of my week.”

Prizes for Zeroday’s game include gift cards to the brewery ($30 for first place, $20 for second place and $10 for third place). Zickgraf’s structure features six rounds and includes the Wheel of Trivia, which is spun between rounds and gives participants the ability to earn bonus points depending on where the wheel stops.

Mark Wolfe is typically one of the participants on Thursday nights. He’s also typically part of the winning team, a team that paired itself with another team to form something of a mega-group. Though Wolfe has played trivia elsewhere throughout the city, he explained that he prefers Zickgraf’s game because he feels it’s more refined.

“With it being Thursday night, it feels like the weekend starts early,” Wolfe relayed. “I look forward to it every week.”

While Zickgraf is still building his Curious Cat brand, Cheaters Never Prosper runs games seven days a week, sometimes organizing dozens in a day across central Pennsylvania. One of those gatherings goes down at 6:30 p.m. each Wednesday night at Appalachian Brewing Co.’s N. Cameron Street location.

Alexis Neel is the MC for ABC. She used to captain the trivia ship at Tattered Flag Brewery in Middletown until it closed, and she shifted her focus to Wednesdays at ABC. Though Cheaters Never Prosper offers various themed trivia nights, ranging from “Hunger Games” trivia to an all-music trivia, the ABC game is steeped in general knowledge.

“I was a player first and had a group of people I played with every week,” Neel explained. “The owner of the company let me know they were expanding and looking to hire people. She suggested I might enjoy hosting, and I do enjoy it. You get to meet a lot of fun people, and I’m kind of a nerd, so I like to learn new things.”

Neel’s game lasts four rounds, with 10 questions per round, plus a bonus. ABC issues the prizes in the form of gift cards—$25 for first, $15 for second and $10 for third. Whereas Zickgraf and the Midtown crew write their own questions, Neel is given a set of them by Cheaters Never Prosper each week.

Al Yaney, Steve Marroni and Lori Corden made up one of the seven teams that showed up on a recent gorgeous Wednesday evening. They agreed that they like to play each week for a fun night out with friends, though they did reveal that they began attending the ABC trivia night once Neel took it over because they enjoyed her work elsewhere.

“If we were ever to play individually, we’d come in last,” Yaney admitted. “But our areas of knowledge kind of mesh together really well. Some of us know the important things like chemistry, and some of us know things like ‘80s movies.”

Such is the beauty of Harrisburg’s trivia nights. Because across the city from ABC, there’s a place where you can play a game in which knowing ‘80s movies will be far more important than knowing chemistry. It’s a place accepting all-comers every other Tuesday night. And it’s a place, they say, where even the losers can be winners.

The Answer Is . . .

Trivia nights have become increasingly popular and can be found throughout the Harrisburg area. The venues and events mentioned in this story include:

Appalachian Brewing Co.
50 N. Cameron St., Harrisburg
Wednesdays, 6:30 p.m.
www.abcbrew.com

Midtown Cinema
250 Reily St., Harrisburg
2nd and 4th Tuesdays, 7 p.m.
www.midtowncinema.com

Zeroday Brewing Co.
925 N. 3rd St., Harrisburg
Thursdays, 7 p.m.
www.zerodaybrewing.com

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A Foray into Foraging: There’s a bounty in those woods

Purple Dead Nettle. Photo courtesy of Debbie Naha-Koretzky.

It’s going to be hard to look at the dandelion flowers growing in my yard with disdain again after exploring with foraging expert Debbie Naha-Koretzky, who gives those pesky weeds a whole new image.

I no longer see them as weeds to mow over or something that turns into fluff that children love to blow into a breeze while making a wish.

Naha-Koretzky, who grew up in the nation’s most densely populated city (Union City, N.J.), never set out to be a professional forager. But after someone told her the unexpected fact that she could eat the dandelion flowers sprouting on the campus lawn at what is now New Jersey City University, where she was studying biology, it piqued her passion. She wanted to learn everything she could about edible plants—and that included making dandelion flower fritters.

“There’s something satisfying about eating food from the wild. I guess it brings us back to our prehistoric roots,” said Naha-Koretzky, who has worked as a nutritionist, a dietitian supervisor and a biology teacher.

Now decades later, she is known as the “Wild Edibles Lady” and lives in the Harrisburg area. The author of “Foraging Pennsylvania and New Jersey,” which was published in 2021, she leads foraging tours and education programs around the area and state.

The book describes the plants, their seasons, edible parts, nutritional information, fun facts and problematic lookalikes, along with photos to help with identification. It also includes recipe ideas. While the recipe for dandelion flower fritters is not included, one for dandelion strawberry salad is. Naha-Koretzky said the dandelion root also can be chopped and roasted to create a super-nutritious, coffee-like drink.

I have always wanted to know how to forage, but I’ve been afraid I might munch on something poisonous and keel over dead. I grew up roaming the forests of central Pennsylvania on Sunday family walks in the woods. For two of my teenaged summers, I worked as a Youth Conservation Corps member, clearing trails and building jack dams. Despite chewing on teaberry leaves that I could identify, I was afraid to sample any of the other flora and fauna—until my springtime walk along the Appalachian Trail with Naha-Koretzky.

Even before we had left the parking area, I learned from her that we don’t have to leave our yards or our cities to find edibles. Much more than dandelions flourish in our urban environment, but venturing into nature can reveal so much more. Cautions for urban foraging include avoiding anything that has been sprayed or treated or in areas that might have pet droppings.

On our walk, we saw dandelions, winter cress, garlic mustard and purple dead nettle before we’d even made it to the trail. From there, we admired a shagbark hickory tree, cleavers, spring beauties, ground ivy, Virginia bluebells, mayapples, trout lily, multiflora rose, violets, spicebush, teaberry or wintergreen and chestnut oak. That was quite a variety for a short, early spring walk.

We came back empty-handed, which had been the plan as early growth was sparse, and a rule of foraging is that “if a plant isn’t plentiful, leave it, and don’t disturb it,” Naha-Koretzky said. “If you find a good-sized patch, take only a small amount. It shouldn’t even be obvious that you’ve been there. But I guess we can make exceptions for invasive species. Eat the garlic mustard!”

 

Much to Know

Naha-Koretzky recommends, if possible, finding an experienced forager to help with identification at first.

“Safety is really important,” she said. “I always tell people, don’t rely on just one person, book or website. Check multiple sources. Buy at least a few good field guides. Don’t trust apps.”

It’s also important to know the rules for foraging in each area—and they won’t always be posted. It’s still the forager’s responsibility to check whether foraging is permitted by searching online or with townships, counties, states or parks. Some areas only allow foraging non-native plants.

Pennsylvania state parks allow harvesting of edible fruits, nuts, berries and fungi. Pennsylvania state forests allow edible wild plants or plant parts to be foraged. If a species is rare or endangered, it should not be touched. Foraging is only permitted for personal consumption.

After Naha-Koretzky told me about the spring beauties we found—she says the starchy roots look somewhat like little potatoes also known as “fairy spuds” that can be boiled, roasted or eaten raw for a deliciously sweet and chewy treat—I put that on the list for my first solo foraging expedition.

Mayapples also make the list even though they could be dangerous. The umbrella-shaped plant lies on the forest floor, and all parts of it except the ripe fruit are poisonous. Some Native American tribes used the root to commit suicide, she said. The flesh of the ripe yellow fruit still tempts me.

We didn’t see the edible native plant at the top of my list—the pawpaw. But Naha-Koretzky said that pawpaw trees grow throughout the Harrisburg area, sometimes by water, sometimes on wooded slopes. The largest edible fruit native to North America, the pawpaw is called the “Susquehanna Banana” by many in the area because of its tropical flavor. Pawpaws ripen in late summer into early fall and resemble (and taste like) mangoes.

Among the places that Naha-Koretzky offers educational programs is the Ned Smith Center for Nature and Art in Millersburg, which recently received a state grant that it will use to establish Pennsylvania’s first “Wild Mushroom and Conservation Area” on 72 acres of the center’s lands over the next two years. They will continue to develop more fungi educational programming and start a mushroom club.

“Our ‘Fungi Foray’ is a great program for anyone already interested in mushrooms or anyone who’d like to learn more,” said Emily Rosmus, the center’s director of educational programming.

That program is led by Rosmus and Jerry Hassinger, a long-time volunteer and retired Game Commission biologist and will be held in September.

“Whenever I forage something new, I make a point of cooking up a small portion for myself and my husband, eat that, wait a few hours or overnight, and if neither of us have a negative reaction, then we will go ahead and use it,” Rosmus said.

For those who already feel competent identifying edible mushrooms and plants, the grounds of the center are open for foraging, Rosmus said. The center has more than nine miles of marked trails across 530 acres of property.

For her part, Naha-Koretzky has several events slated for June, including at the Nature & Arts Festival of the Ned Smith Center on June 21 at MYO Park in Millersburg, where she will give a talk and a walk. She also has an event sponsored by the Alexander Family Library in Hummelstown on June 25. On July 22, she will give a slideshow and discussion on Wild Edible Plants at the Olewine Memorial Library in Harrisburg.

For more information, visit Naha-Koretzky’s website at www.wildediblesnjpa.com.

For more information on the Ned Smith Center, visit www.nedsmithcenter.org.

Correction: To readers who saw the print version of this story, the photos of mushrooms that ran with it were mistakenly credited to Debbie Naha-Koretzky, but they were taken by Emily Rosmus of the Ned Smith Center. The mushrooms pictured are not edible.

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Bologna & Beauty: For a great day trip, look no further than neighboring Lebanon County

St. Luke’s Episcopal Church

When planning a vacation as the weather warms, you may dream of far-off destinations. But sometimes there are interesting experiences located less than a tank of gas away. Such was the case recently when I took a trip to Lebanon County and was surprised to uncover a wealth of attractions that were entirely new to me.

 

Walk This Way

Most of us are familiar with Seltzer’s Lebanon Bologna, but did you know that you can tour their facilities located on Railroad Street in Palmyra? Guests can begin their experience at the outlet store where Lebanon bologna is sold in every iteration—from hot or sweet jerky bites to pre-sliced packets and the newest product, double-smoked slices. If there’s a bologna lover on your list, there are gift boxes available as well.

After visiting the shop, guests will move to a second building to view a short film where they will learn about the story of Harvey Seltzer, an entrepreneurial German immigrant who founded the business in 1902.

The tour continues with a visit to a small museum of company artifacts, followed by a walk to the rear smokehouses located in a narrow alley where employees produce an impressive 100,000 pounds of bologna a week.

Fun fact: 750,000 end pieces are donated weekly to local charities.

Another walking tour takes place at the Cornwall Iron Furnace, where guests learn about the only surviving intact charcoal cold-blast furnace in the western hemisphere. The 45-minute tour of the complex offers a glimpse into the iron industry’s role in American history where iron was produced to make everything from household tools to Revolutionary War cannons. During the tour, guests will also learn about the people who played a part in the industry.

Fun Fact: The furnace consumed an acre of trees a day to fuel its operations.

History lovers enjoy yet another tour—this time at the Lebanon County Historical Society. The three-story museum is packed with local artifacts like an antique printing press, old organs, a selection of elaborately decorated fire engine hose carts, vintage photos of Haak’s Department store once located in downtown Lebanon and so much more.

Fun fact: On display is an iron cradle from Cornwall (of course). It was made for Margaret Coleman Buckingham, who was the last owner of the Cornwall Mansion. Beneath the cradle is a compartment for a heated stone to be placed, which radiated heat to keep the baby warm.

 

Metal Mania

Who says malls aren’t happening? At the Lebanon Valley Mall, you’ll find The Drunken Smithy, where you can take on the role of blacksmith. The forge area spans about 2,500 square feet and provides all the tools necessary for customers to create their own metal projects under the guidance of skilled blacksmiths. Tools like hammers, tongs, anvils, power hammers and hydraulic presses are all available for customers to bring their projects to completion.

Outside of the forge area are stalls where customers can try their hand at hitting a target with an ax, before retiring to a picnic table to enjoy hand-crafted mead, ciders and other beverages.

Fun Fact: One of the owners formerly worked at the Renaissance Faire and is planning a Viking Mead Fest to take place this summer. Slated for the end of July, it will feature street performers, scavenger hunts, vendors and more.  

 

Look Up

Nature lovers will enjoy the Middle Creek Wildlife Management Area located at 100 Museum Rd. in Stevens. The sanctuary for birdwatchers and wildlife enthusiasts is a prime area to view birds, ducks, dragonflies, butterflies and more. A wall of windows inside the visitor’s center enables guests to view the action from a seat that comes equipped with its own set of binoculars.

Fun Fact: Up to 200,000 snow geese stop here in the spring on their migration heading north to Arctic breeding grounds.

Speaking of beauty, one of Lebanon’s most stunning landmarks is St. Luke’s Episcopal Church. The walls of the church are made of native bluestone from the Carmany Quarry in South Lebanon and red sandstone from quarries in Schaefferstown and Cornwall.  The great tower rises to 85 feet above the pavement. A turret on the east rises an additional 17 feet, making it the highest point in the city of Lebanon. Construction on the church began in 1879 and services are still held there today.

Fun Fact: Eight red sandstone gargoyles extend four feet from the building and act as spouts directing water away from the structure.

Fans of history, nature, architectural beauty and hands-on adventures will more than likely enjoy a getaway to this special area, which reminds us that often the most interesting and enriching activities are found in our own backyard.

Lebanon Bound

Before heading off to Lebanon County, you can get more information on the places in this story.

Cornwall Iron Furnace, 94 Rexmont Rd., Cornwall
www.cornwallironfurnace.org

The Drunken Smithy, 2236 Lebanon Valley Mall B13, Lebanon
www.drunkensmithy.com

Lebanon County Historical Society, 924 Cumberland St., Lebanon www.lebanoncountyhistory.org

The Middle Creek Wildlife Management Area, 100 Museum Rd., Stevens
www.pa.gov/agencies/pgc (search for Middle Creek)

Seltzer’s Smokehouse Meats Store, 209 Railroad St., Palmyra www.seltzerssmokehousemeats.com

St. Luke’s Episcopal Church, 22 S. 6th St., Lebanon
www.stlukeslebanon.org

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Hiker Haven: Museum shares stories of the famed Appalachian Trail

Plaque marking Center Point Knob in Boiling Springs.

Hikers of the Appalachian Trail have a saying: “The Trail Provides.”

Those who attempt to traverse the 2,190-mile footpath from Georgia to Maine, commonly known as the AT, believe the challenging journey gives one the opportunity for self-discovery, growth and resilience. Additionally, the trail provides literal resources, such as food, shelter and company.

The founders of the Appalachian Trail Museum in Gardners kept the mantra in focus while developing the project over the past 31 years.

“That was certainly the case with the museum,” said Larry Luxenberg, museum board president. “People showed up when we needed them.”

Luxenberg hiked the famed AT in 1980 with no hiking experience, a method he would not recommend to others. The journey and the people he met along the way changed his life, and, in 1994, he set out to write a book. While completing research for “Walking the Appalachian Trail,” Luxenberg noticed that, although people had been hiking the AT since 1923, no one had systematically cared for the many artifacts that told the trail’s story.

When his book was published, he set out on a new project—opening a museum. He publicly proposed the idea in 1998, the 50th anniversary of Earl Shaffer becoming the first person to thru-hike the trail. Hikers are goal-oriented and persistent, skills that proved to be necessary for opening a museum.

“For 12 years, I would tell my wife that I was going to a museum meeting,” Luxenberg recalled. “I imagine sometimes she thought it was my imaginary friend—or worse.”

One of Luxenberg’s biggest challenges was finding a suitable location. He approached the Pennsylvania Department of Conservation and Natural Resources in 2009 about taking over a 200-year-old building in Pine Grove Furnace State Park, near the trail’s midpoint, that initially served as a grist mill. A year later, more than 750 people attended the museum’s grand opening.

What initially began as a place to store artifacts evolved into a full-blown museum as volunteer plumbers, museum designers, gardeners and public relations experts began donating their services.

One of those many volunteers is Ed Riggs of Gettysburg, who hiked the trail over two years in 2013 and 2014. A heart issue paused Riggs’ first attempt. While he followed doctor’s orders, he began volunteering at the museum to maintain his connection with the land. Like his AT hike, Riggs has met many interesting people while volunteering. When he set back out to complete his quest, he saw nine people on the trail he had first met at the museum.

“Everyone who comes in here is here to talk about the trail,” Riggs said. “I can talk about the trail all day long and not feel bad that I am blabbing on and on about it.”

One day in early spring, Riggs was painting window frames outside the museum, which had not yet opened for the season. A woman asked if she could see the museum. Riggs originally said “no” but then learned he was talking to Heather “Anish” Anderson, who had hiked the Appalachian Trail, the Pacific Crest Trail and the Continental Divide Trail in one year. A large exhibit now highlights Anderson’s feat, known as the “Triple Crown” of hiking.

The museum also gives hikers an opportunity to reflect on their journey. A large contour map showing the entire trail is Riggs’ favorite exhibit.

“You could pick any part on here, and I would have a story about it,” he said.

The three-story museum also features Shaffer’s trail shelter, which was once on nearby Peter’s Mountain in Dauphin County. The museum collects artifacts from anyone willing to share. Sometimes, treasures are unearthed from unlikely places.

Sometime between 1940 and 1948, someone stole a plaque marking Center Point Knob in Boiling Springs as the trail’s mid-point. The sign depicted a hiker and was labeled Center Point Knob with the AT symbol. In 1994, builder Bruce Dunlavy found the sign in a client’s home and knew exactly what it was. The homeowner, Wilmer Harris, said he found it while digging fence post holes in his yard. Eventually, Dunlavy convinced Harris to donate the long-lost artifact to the museum.

The museum’s primary audience consists of trail enthusiasts such as Riggs and Luxenberg, but it also encourages others to join their ranks. A children’s museum gives future hikers the opportunity to try on trail boots and learn the answers to important questions, such as how to eat and relieve yourself along the trail.

As the museum celebrates its 15th year, Luxenberg is excited to see how it evolves. He is certain that, as more people complete their hike, the trail will provide new opportunities to share stories.

“Most of what has happened has come from ideas from our volunteers,” Luxenberg said. “That’s the way the whole Appalachian Trail Museum project has been since the first day.”

The Appalachian Trail Museum is located at 1120 Pine Grove Rd., Gardners. For more information, visit www.atmuseum.org.

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Fun & Fellowship: Bethel AME Church plans its first-ever community block party

Bethel AME Church

For Rev. W. Ouemonde Brangman, pastor of Bethel AME Church, a brand-new event will help the church “enforce a sense of community.”

This month, the historic Harrisburg church hosts its first-ever community block party at N. 5th and Kelker streets. The community fellowship event will be filled with music, children’s games, prizes, raffles, a flea market, UPMC healthy living workshops, and, of course, an on-site prayer tent for individual or directed worship.

Available vendors include Coco’s Smokehouse featuring “Harrisburg’s own Courtney Randolph back from Louisiana and firing up the grill,” according to event organizers.

“If they want to shop at the flea market, vendors will be onsite,” said Myra Blackwell, a member of a church planning committee for the event. “If they want popcorn, we will have a popcorn machine. If they want face painting for kids, that’s available as well.”

Brangman said that he was approached around a year ago by “a group of (Bethel AME) ladies who said they wanted to do their own block party.” Blackwell said that the process sparked from an idea presented by parishioner Nanette Burney-Mitchell, who chairs the planning committee, with Brangman okaying final signoffs.

Blackwell said that Burney-Mitchell “came up with the idea as a way to reach out to the community post-COVID and to have a safe and healthy gathering.”

“Because we are a church, we promote a safe way to gather in the community,” Blackwell said. “With all the gun violence taking place in the City of Harrisburg, there needs to be something to uplift spirits and a space where people feel safe to gather.”

She added that healthy living is also important.

“We need to do a better job in reaching out to the community and doing things like blood pressure monitoring, effective weight loss programs, how to eat healthy, and so forth,” she said.

Bethel AME Church has been a fundamental part of the Harrisburg community for a very long time. It was founded in 1835 as “one of the premier Black churches in Harrisburg. It was a meeting place for people of color back then,” Brangman said.

In fact, the church is renowned for once serving as a conduit for the Underground Railroad and protecting abolitionist Frederick Douglass during a visit to Harrisburg when his life was threatened.

The church first was located on Meadow Lane before moving to a location on Short Street in 1839. In 1873, it moved to State Street until relocating to Briggs Street in 1913.

In 1953, Bethel AME relocated to 6th and Herr streets, where it remained until the building was gutted by fire in 1995. The congregation then settled into its current spot.

In 2021, the church partnered with RB Development, Paladin Development, a branch of the Harrisburg Housing Authority, and Gardner Capital Development to develop Bethel Village, comprising 49 affordable housing units for low-income seniors age 62 and over.

The completed four-story, nearly 45,000-square-foot building at 6th and Herr streets was built on a parcel that includes the former site of the Bethel AME Church that was destroyed by fire 30 years ago.

The block party will take place near the church’s current location at 1721 N. 5th St., where both adults and kids will find a wide variety of things to do.

“Block party attendees can expect a fun-filled day with different activities,” Blackwell said.

The Bethel AME Church community block party takes place June 7, 8 a.m. to 3 p.m., at N. 5th and Kelker streets in Harrisburg. For more information, visit Bethel AME Church on Facebook or call 717-234-6505.

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Dreams of Capri: With burrata, you’ll enjoy a taste of the sunny Mediterranean

In 2010, my husband and I traveled to Italy with friends who had lived there for quite a few years. We let them plan the itinerary as we had no idea which were the best places to visit, and they had years of first-hand experience.

One afternoon, we found ourselves in a fairly deserted restaurant overlooking the Bay of Naples. The server paid us a lot of attention! We let him order for us, and the result was an enormous platter of pasta in tomato sauce, with fresh lobster (and lobster roe for my husband) and mounds of cheese I initially thought was mozzarella.

It was wonderful and incredibly rich. I knew the cheese was different from mozzarella, but I didn’t know what it was.

Our waiter shared with us that the cheese that distinguished our pasta that sparkling day in Capri was burrata. And he swore the lobster was so fresh it was swimming offshore that morning.

I have since learned a couple of things about burrata cheese.

  • Burrata originated in the region of Puglia, which was my father’s birthplace. Puglia is in southern Italy on the eastern side of the “boot.”
  • It was introduced to America in 1996 at a restaurant in Los Angeles (where it was made onsite) and later found its way to New York City.
  • Apparently, it was not initially well received by the dining public. Today, it appears frequently on contemporary restaurant menus and is widely available in grocery stores.

Burrata is a thin, spherical shell of fresh mozzarella cheese that encases what Italians call “stracciatella” or “little rags.” Stracciatella is simply shreds of mozzarella soaked in heavy cream. It’s the surprise that awaits when you cut into what appears to be an ordinary ball of fresh mozzarella.

For years, I have been making a tomato and baked ricotta cheese appetizer garnished with toasted pine nuts, fresh basil and lots of olive oil. Served with crostini, it has always been a hit with guests—and so easy to make. I decided to substitute fresh burrata cheese for the ricotta: no baking required and something definitely different.

Burrata Cheese Appetizer with Cherry Tomatoes

Ingredients

  • 2 pints red cherry or grape tomatoes, halved (a mix of red and yellow is nice)
  • 2 fresh garlic cloves, peeled and smashed
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped fresh basil
  • Salt and pepper to taste
  • 8 ounces burrata cheese (Bel Gioioso makes a readily available product in grocery stores.)
  • Crostini made from an Italian or French baguette
  • Optional: toasted pine nuts to sprinkle on top
  • Optional: capers to mix in with the tomatoes

Directions

  • Put the ¼ cup olive oil in a medium skillet and warm gently over medium heat.
  • When the oil is warm and slightly shimmering, pour in the cherry tomatoes and stir gently to cover with the oil. Add the smashed garlic cloves.
  • Season with salt and pepper and sauté until the tomatoes are soft and the juices are “syrup-y.” Then remove from the heat and remove the garlic cloves.
  • If you happen to like capers, add a ¼ cup to the cherry mixture.
  • Drain the room-temperature burrata cheese from its container, pat it gently with a paper towel to dry. Place the cheese on a pretty round platter.
  • Gently spoon the cooked cherry tomatoes all around the cheese.
  • Sprinkle chopped basil over the whole dish along with toasted pine nuts, if you like them.
  • Serve the appetizer with your favorite crostini or even plain baguette slices if you are short on time.

Summer is upon us. If you have a porch or deck or patio, take this colorful appetizer outside to your family or friends with a chilled bottle of Prosecco or white wine. I think it could become your go-to starter for a special meal. Tell everyone you have discovered burrata and are dreaming of Capri!

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Bartender’s Choice: At Rubicon, thoughtful food deserves thoughtful cocktails

Dylan Simon

No one is going to argue with bartender Dylan Simon when he describes the food at Rubicon as “wonderful and thoughtful.”

In fact, when sampling any of master chef Qui Qui Musarra’s delightful dishes, one might even say those words are an understatement.

But this article (to some readers’ disappointment) isn’t about Rubicon’s food. Rather, the focus is on giving the famed downtown Harrisburg restaurant’s cocktails equal time.

To put things in simplest terms, thoughtful food deserves thoughtful cocktails, and Simon, one of two full-time mixologists at Rubicon, lives up to any presupposed hype.

“Cocktail creating is a lot like cooking,” he said. “Small changes can be made to profoundly change the outcome. And like cooking, there are generally no wrong answers. We’re kind of challenged by Chef (Musarra) multiple times to pair something.”

Simon paused for a moment to point out how the drink I was sampling, the Seoul-Stice, pairs well with the buck-a-shuck oysters available during happy hour at the bar.

“Plus, there’s just something fun about it, especially here,” he said. “You kind of get to play like you’re on stage.”

Simon, a Central Dauphin graduate, started bartending at Rubicon back in 2014, and then, after a hiatus, returned to the upscale North Street eatery 1½ years ago. He clearly has fun behind the bar, evident in his innate talent for friendly banter and even more so in the presentation and taste of his drinks.

On our visit, he masterfully demonstrated his skills while mixing up two “wonderful and thoughtful” concoctions.

First, the aforementioned Seoul-Stice, very accurately described by Simon as having “just enough spice to let you know about it,” is a refreshing mix of Gochujang white balsamic vinegar (from Seasons in Lancaster), a Plymouth gin infused with cucumber, Copper Bonnet sugar kelp gin (which, he adds, “has a wonderful salinity”), all topped with a visually appealing chiffonade of lime.

This was followed by the Squadron 99, a Prosecco float borrowing the best elements from a whiskey sour and a Seelbach, comprised of Uncle Nearest 1884 Whiskey (a Rubicon bar favorite ingredient), Aperol, plum bitters, pomegranate molasses and lemon.

All of which brings us full circle, back to Rubicon’s very thoughtful food. When pressed to single out just one or two dishes that are must-tries for any newcomers, Simon put things succinctly, with his customary good nature:

“This is one of those menus that you could throw a dart at, and wherever it lands, you’re gonna be happy,” he said.

Rubicon is located at 270 North St., Harrisburg. For more information, visit www.rubiconhbg.com. Photos by Will Masters.

Dylan’s Choices

Words of advice to home mixologists

My best word of advice for anyone with a home bar is to get comfortable making classic cocktails and not be afraid to step outside of your comfort zone. You would be surprised how many craft cocktails start from being a derivative of the classics.

Favorite spirit straight

I’m going to talk about my love for whisky. Scotch whisky is so distinct from region to region and distillery to distillery that a single person might detest an Islay for its peatiness but love a Speyside for its spicy fruit.

 Recommendations for two or three spirits to try

I have always loved Dalwhinnie 15. It is the highest distillery in elevation and its smooth flavors of honey, vanilla and citrus are appealing to a lot of palates. Penelope Toasted is my latest favorite bourbon.

Most commonly ordered drinks at your bar

We have a few staples here at Rubicon. The Di’s Addiction is a grapefruit and citrus martini while the Firefly is a margarita/martini hybrid featuring habanero and lemon infused tequila with Midori and mango. If you sit around my bar, you’ll hear Di’s and Flys goin’ across the bar all night.

 

DRINK FOR JUNE

Corpse Reviver #2
The perfect adult lemonade

  • 1ounce lemon juice
  • 1ounce Old Tom Gin
  • 1ounce Lillet Blanc
  • 1ounce Cointreau
  • Shake with ice
  • Rinse glass with absinthe
  • Expressed lemon twist to garnish

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