Lincoln’s Last Journey: Stone Gables Estate hosts funeral train re-enactment

March 31, 2021 | by Gina Napoli

Gettysburg isn’t the only local burg with a claim to important Civil War-era events.

President Abraham Lincoln’s funeral train chugged through southcentral Pennsylvania on April 22, 1865, making stops in Harrisburg and Elizabethtown. Now 155 years later, Elizabethtown’s role in the well documented funeral train procession is re-enacted at Stone Gables Estate, site of the Star Barn.

Re-enactors at the upcoming two-day event aimed to make the event’s elements historically accurate, with only few variances.

According to records, the locomotive pulled in to Elizabethtown at 12:15 p.m. for a quick, 15-minute stop to refuel, using the wood and water from the “tender” car. Onlookers swarmed the platform to get a better view of the benediction, speakers and ceremonies. Then the train headed to Philadelphia for another casket viewing, stopping every 20 miles to refuel.

The “United States” was Lincoln’s private presidential train car, later carrying his casket. Unfortunately, the train was destroyed by fire in 1911, forever lost to history.

According to Shannon Brown, event coordinator, only two existing structures at Stone Gables Estate were around when the original train came through.

“Whoever lived in the old stone house on the knoll could have watched the funeral train from 400 yards away,” she said. “That, and a retaining wall.”

Brown served on the 30-person team that brought the replica train to life. David Kloke spearheaded the effort as an educational outreach. He spent 3½ years building it from scratch in his workshop in Illinois. Weighing 67,000 pounds and measuring 9-feet wide, 13-feet tall and 48-feet long, the replica can chug easily over U.S. standard rails that didn’t exist in 1865.

Of everything offered at the re-enactment, “the ambience of that car has the biggest wow factor,” Brown said. “It feels very period, which was the intention. It sets the mood. It sets the stage for what happens next.”

Quite Powerful

The passenger car smacks of opulence and attention to detail germane to yesteryear craftsmen unconcerned with schedules or cost.

Curtains, carpets and interior crimson silk fabrics were specially designed and hand-rendered. Painters matched the original paint colors, hand-lettering and drawing embellishments from photographs. Blacksmiths hand-forged the railings, and woodworkers carved countless details. Decorators hung period paintings and sconces resembling oil lamps on the walls.

“Walking through the Pioneer Coach passenger car, there are walkover seats flipped so you can ride in either direction,” Brown said. “When people get to the funeral car, the coffin is the last thing they see. It’s quite powerful—draped in mourning, black crepe, flowers. It’s incredible to see people’s reactions, wiping away tears.”

You’ll also find period artisans at the event, like a lady making lye soap, another making Victorian hair jewelry, and a metalworker forging all kinds of metal wares.

The second oldest municipal band in the nation, the New Holland Band, will play period music. The band can trace its history back to 1829 to a fife and drum corps for the 51st Regiment, Pennsylvania State Militia.

“In all the records I’ve seen, there was some type of music at the train stops,” Brown said. “Bands played dirges, and, if they didn’t have instruments, people sang hymns.”

Re-enactors and lecturers will roam the grounds, giving demos, giving wagon rides, doing drills in the encampments, and demonstrating what life was like in 1865. Some play a simultaneous role of re-enactor and lecturer.

“At the inaugural event, a gentleman who looks like General Grant was on horseback giving people a tour,” Brown said.

No Civil War re-enactment would be complete without a military presence. To keep the ranks well rounded, there’s a nice mix of infantry, artillery, dismounted cavalry, civilians and sutlers. Jeffrey Cohen, commander of the 6th New York Independent Battery, will return with his co-ed unit of 35 to demonstrate the drill, military protocol of that time, campsite cooking, how to use small arms, and even an authentic cannon that fires.

The cannon is an original model 1857 bronze Napoleon, weighing over a ton, with cannonballs the size of shot puts. Cohen recruits kids from the audience to put on uniforms, and he puts them in a popular scenario of the day, such as a 16-year-old running away to enlist. Observing all safety measures, the re-enactors encourage the kids to perform soldiers’ tasks: pulling the cannon by the rope, operating the sponge rammers, or throwing the cannonballs.

“You really get to teach the public. People are coming to see us, so you want people to see an accurate picture of everything,” Cohen said. “It’s been alleged that we hijacked the train. There were no photos, so it’s a lie.”

The Lincoln Funeral Train Commemoration takes place April 23 and 24 at Stone Gables Estate, 1 Hollinger Lane, Elizabethtown. For more information, visit www.stonegablesestate.com.

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Your Own Italian “Search”: If you liked the Stanley Tucci series, you’ll love pasta alla Nerano

March 31, 2021 | by Rosemary Ruggieri Baer

Many of you might have seen the actor, Stanley Tucci, on the CNN television series, “Searching for Italy.”

For those who love Italy and its food, the series is a lovely journey through regions in Italy: Naples and the Amalfi Coast, Rome, Bologna, Tuscany, Milan and Sicily, so far. The first season of the docuseries aired in February and March and reflected the actor’s love of the cuisine, culture and history of “Italia.”

Tucci explores many of Italy’s classic dishes such as pasta carbonara from Rome, Sicily’s pasta alla Norma, risotto Milanese, bistecca from Florence, ragu alla Bolognese and real pizza from Naples. At times, the shows ventured into less well-known corners of the cities or countryside and sometimes, surprisingly, some “political” threads were woven with culinary ones. But the actor’s love of the Italian people and his enthusiasm were contagious, as the local chefs shared their “secrets.”

I wanted to make everything I viewed on the shows! And I have a good friend, a former resident of Italy, who did just that. One recipe that intrigued her (and much of the internet world) the most was pasta alla Nerano. The pasta is said to have originated in a restaurant in Nerano, Italy, a small village near Sorrento. Tucci pushed the chef in the first episode to reveal the “secret” to making this seemingly very simple dish.

It relies on simple ingredients: pasta, cheese, basil and zucchini. But the cheese is special. In Italy, traditional pasta alla Nerano is made with provolone del Monaco, a large, semi-aged, sheep’s milk cheese that is very hard to find outside Italy. The suggested substitution is a cheese called caciocavallo. My “cooking friend” was able to find caciocavallo in the “strip district” of Pittsburgh, but I am still searching here. Internet cooking bloggers report that aged provolone, mozzarella and Parmesan Reggiano can stand in for these hard-to-find cheeses. Some authors suggest a mix of these cheeses to achieve the desired creaminess.

The zucchini must be small and sweet, so avoid those dark green characters that are “shipped” during cold weather months. The basil must be fresh. So, pasta all Nerano is a perfect dish to try when homegrown produce arrives at the market.

The recipe offered below is a composite of the many I found while researching pasta alla Nerano. It does include butter, which adds a nice richness. I plan on experimenting with different cheeses and continuing my search for caciocavallo.

Pasta alla Nerano

Ingredients

1 whole garlic clove
½ cup olive oil
5 small zucchini, sliced into very thin rounds
Salt and pepper to taste
1 cup grated Parmesan or caciocavallo cheese (mozzarella would be a last choice)
1 “knob” of cold, unsalted butter (1 to 2 tablespoons)
A handful of fresh basil leaves
¾ pound of pasta (12 ounces)

Directions

Bring a large pot of salted water to boil for the spaghetti.
In a wide skillet or sauté pan over medium high heat, add the garlic clove and olive oil so the mixture just sizzles. When the garlic clove turns golden (do not let it brown), remove it and add the zucchini rounds.
Fry the zucchini until tender and golden brown in color. (Add extra oil if needed to prevent sticking. Toss gently as they cook.)
Drain the zucchini on paper towels and season with a little salt and ground pepper.
Now take about one third of the cooked zucchini and place in a large bowl. Add about one quarter of the pasta water and mash or blend with a handheld immersion blender. Your goal is to make a sort of puree much as you would make a pesto.
When the pasta is cooked “al dente,” remove another one-half cup of the cooking water and drain.
Toss the spaghetti in the large bowl with the pureed zucchini, the sauteed zucchini, the grated cheese and the cold butter. Toss quickly.
Your goal is a silky pasta, not dry, but not watery. Add a few drops of the pasta water only if needed.
Top with the basil leaves and serve.

Stanley Tucci’s journey to the beautiful Amalfi coast shared with the viewing audience this pasta specialty from the little fishing village of Nerano. And, as always, I am so inspired by the food of Italy—a reflection of the people, the culture and food products that are really unlike any others in the world.

Hope you enjoy pasta alla Nerano as the season of re-birth arrives. And Buona Pasqua!

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April Editor’s Note

March 31, 2021 | by Lawrance Binda

Over the years, many people have mentioned to me that April is their favorite month.

That’s certainly understandable.

In the Harrisburg area, April is usually the month when winter finally relents to a sustainable spring.

Pretty flowers, warmer weather, longer days. What’s not to like?

For me, this April will be particularly welcomed. Not only are we slogging our way out of the cold and dark, but we continue to try to break free of the dreadful pandemic, which has been far bleaker than even the worst, longest central PA winter.

Looking ahead, we can expect months of being able to gather outdoors for dinners, drinks, games, barbecues, etc. By the time we’re forced back inside again on a chilly autumn night, we just may be comfortable being indoors with others. At least, that’s my hope.

Each year in TheBurg, we welcome April with spring-like stories and photos. Last year, we even featured an image of a bluish succulent, continuing our tradition of flowery covers, but one that, I thought, perfectly captured the mood of sorrow that had descended over us.

But not so this year! We’re delighted to bring back bright greens and vibrant colors to indicate that vitality and hope lay ahead.

In addition to spring-themed stories, our issue contains other indications that we’re finally moving forward. For the first time in forever, we have a story or two about live events (remember those?), and our issue also focuses on other ways that we, as a community, are progressing.

What’s the old saying—hope springs eternal? This year, I’d like to adjust that phrase slightly to emphasize the eternal hope of spring. Happy April everyone!

Lawrance Binda

Co-Publisher/Editor-in-Chief

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Nuts, Candy, Family: Zimmerman’s celebrates a century-plus of creamy, chunky, salty, sweet

March 31, 2021 | by Stephanie Kalina-Metzger

Donna Zimmerman

If you’ve lived in the Harrisburg area for any length of time, you’ve likely heard of Zimmerman’s Nuts & Candies.

I have memories of shopping there with my health-conscious mother in the 1970s when she wanted to purchase their sugar-free peanut butter and all I wanted was everything else in the place. In our house, candy was pretty much forbidden, except for the Goldenberg peanut chews that were doled out meagerly. I have a big bag of them in my freezer today and still only allow myself a few a week—old habits die hard.

When I visited the shop in late February, I was surprised that it looked so much smaller than I remembered, but then again, doesn’t everything seem bigger when you’re a child?

Generations

Zimmerman’s Nuts & Candies is one of those rare family-owned businesses that has been operating for more than a century. In 1915, John S. Zimmerman began selling candy and homemade peanut butter in his Penbrook general store.

Over 100 years later, Lee S. Zimmerman heads up the operation, along with wife Donna and children Olivia and Christopher.

“My grandfather, who was orphaned as a teen, was adopted by Charles Fishburn, a local merchant who owned a feed mill and would roast corn and coffee,” said Lee, adding that John eventually began roasting coffee and peanuts and making peanut butter.

The store itself hasn’t changed much over the years, though tastes have.

“Over the years, the dried fruit and nuts didn’t support us, so we started adding confections like the Asher line, Swedish fish and other candies,” Lee said. “In the past, spiced jelly beans would also be a huge hit. Now, kids tend to go for the sour flavors.”

The shop is small but big on variety, from the aforementioned peanut butter to nut butters, coffee, dried fruits and a large variety of candy, like gummies in all shapes and sizes, ranging from Haribo bears to frogs and even octopi. Retro selections include items like teaberry gum, malted milk balls, Dum Dum lollipops and Cella’s chocolate-covered cherries, to name a few.

A selection from Lewistown-based Asher’s chocolate is on display in the case up front and includes items like salted caramels and almond bark. And if you know someone who is eschewing sugar, let them know that they will find a selection of sugar-free items at Zimmerman’s.

Those who enjoy making sweet treats during the holidays may be interested to learn that Zimmerman’s carries high-quality confectionery bars and disks made by well-known chocolate purveyors Wilbur and Merckens. An entire wall is dedicated to extracts to add to that homemade candy.

The family stays up to date with trends by making a series of their own items with chocolate as a base. Popular selections include a product called “Pudge,” made with white chocolate and peanut butter, pistachio clusters with dark chocolate, “Rocky Roads” crafted with pure milk chocolate, pretzels and marshmallows and “Harvest Bark,” containing two kinds of pepper, pumpkin seed and sunflower seed.

“We use chili powder, chipotle and a little bit of cinnamon to bring it down,” Lee said.

When I asked Donna what she likes about the business, she laughed, jabbed me in the arm and said, “I run it!”

With a chuckle, Lee agreed, adding that there’s something new to do every day, which keeps the job interesting. The entire family seems to enjoy the relationships they’ve cultivated with their customers.

“We hear the stories about how grandmothers and mothers brought their children and grandchildren to the shop, and that’s nice to hear,” Lee said.

Sue Pera, owner of Cornerstone Coffeehouse in Camp Hill, is a proponent of supporting small businesses. She said that her family has been patronizing the establishment for decades.

“I buy BB Bats, Mary Janes, their peanut butter, and I just love their extra-large, salted premium cashews,” she said.

Pera also makes homemade treats at her business, which require almonds, walnuts, dates, raisins and currants.

“We buy through them, and they’ve always been so nice,” she said.

Shop Happy

The couple’s children said that their parents told them that they were free to choose whatever career path they wanted and that they never felt pressured to work at the family business.

“From childhood, we knew we were staying,” Olivia said. “And I think, for my brother and me, we always had many interests outside of work that we would pursue, with the goal of intertwining them with our family business to improve it.”

She added that she is creative with the chocolates and enjoys the everyday business operations, while her brother, Chris, is mechanically inclined and loves processing and producing.

“We are both ‘makers’ whose interests and skills complement each other,” she said. “He’s the nuts, and I’m the candy.”

The siblings confirm that the camaraderie is one of the best parts of the business.

“People shop happy,” Olivia said. “They talk to each other. They run into friends and acquaintances, and they leave content. We view them not just as customers, but as people. And we genuinely appreciate them.”

Zimmerman’s Nuts & Candies is located at 2701 Elm St., Harrisburg (Penbrook). For more information, visit www.zimmermansonline.com or call 717-232-6842.

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Watch Your Mouth: Brushing up on children’s dental care

March 31, 2021 | by Capital BlueCross Staff

Advances in dentistry over the past 25 years have left us with much to smile about.

We’ve developed better ways to clean, whiten, straighten and even replace teeth. The profession itself has transformed from being a reactive practice to a preventive one.

“These advances have improved lives in countless ways,” said Dr. Jennifer Chambers, chief medical officer at Capital BlueCross, “but there is still much to do.”

According to the Centers for Disease Control and Prevention (CDC):

About 1 in 5 children aged 5 to 11, and 1 in 7 adolescents aged 12 to 19, have at least one untreated cavity.
Children aged 5 to 19 from low-income families are twice as likely to have cavities compared with peers from higher income homes.
Children with untreated cavities and poor oral health miss more school, and receive lower grades, than kids with healthy mouths.
Oral disease can be painful, making it difficult to eat, speak, learn and socialize.
On average, 34 million school hours are lost each year because of unplanned dental care.

“The good news is that addressing these issues depends less on breakthroughs in technology and dental science and more on regular checkups and good brushing habits,” Dr. Chambers said. “Cavities are preventable, and good habits can begin early.”

The CDC’s P-E-A-R-L-S of Wisdom, for example, is a good dental health reminder for parents with babies:

Protect tiny teeth by caring for your own teeth while you are pregnant. Your expectant child’s oral health starts with you.
Ensure you wipe your baby’s gums after each meal.
Avoid putting babies to bed with a bottle. Milk can pool around the baby’s teeth and cause tooth decay.
Remember to brush your child’s teeth twice a day with fluoride toothpaste. Consult a doctor if the child is under 2.
Limit sugary drinks and sweet snacks, and encourage natural fruits and vegetables.
Schedule your child’s first dental visit by his or her first birthday, or after the first tooth appears.

For kids age 3 and over, the American Dental Association recommends twice-daily brushings using small, rice grain-sized amounts of fluoride toothpaste. Adults should supervise and assist with brushing until the child develops the motor skills to brush thoroughly on his or her own.

Dental sealants are arguably the most effective weapon in the war on cavities. Sealants can prevent 80% of cavities over two years and 50% of cavities over four years, the CDC says. Sealants are applied to the chewing surface of new molars when they appear in children, usually between the ages of about 6 and 14.

Most dental plans cover sealants to some degree. BlueCross Dental, for example, covers sealants for dependent children to age 15 on permanent first and second molars with one sealant per tooth in any three-year period, according to Dr. Chambers.

Though highly effective, the CDC reports fewer than half of children aged 6 to 11 have dental sealants. Children from low-income homes are 20% less likely to have sealants and twice as likely to have untreated cavities. School sealant programs have helped bridge some of that gap for kids who are less likely to have private coverage.

For every tooth sealed, there is an average of $11 saved in dental costs, according to the CDC. “That is a sound healthcare investment,” Dr. Chambers said.

For more information, visit www.CapitalBlueCross.com.

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Boneshire Brew Works’ downtown Harrisburg taproom to open next week

March 30, 2021 | by Lawrance Binda

Boneshire Brew Works is opening a taproom in this building in downtown Harrisburg.

Boneshire Brew Works has set a grand-opening date for its new downtown Harrisburg taproom.

The Swatara Township-based brewery will officially open “Taps@SoMa” on Friday, April 9, at 13. S. 3^rd St.

“Since we started the business, we have always been a part of the city in some sort of fashion,” said Alan Miller, Boneshire’s owner and head brewer. “We love the city of Harrisburg and have been looking for an opportunity for a permanent space in the city for some time now.”

Opening day will begin with a ribbon cutting at 11:30 a.m., with a general opening at 3 p.m. on April 9, according to the company.

The snug taproom formerly housed “Sip@SoMa,” a rotating, guest brewery concept. Building owner Harristown Enterprises intended that model to be temporary until a permanent tenant could be found for the spot.

Boneshire announced its intention to locate there last July.

“We are thrilled that Boneshire is opening Taps@SoMa,” said Brad Jones, Harristown’s president and CEO. “Their presence will help this neighborhood continue its rebirth and growth as a popular destination in the city.”

The taproom will be open Wednesday to Thursday, 3 p.m. to 8 p.m., Friday to Saturday, noon to 10 p.m., and Sunday, noon to 6 p.m.

It will be the second location for Boneshire, which also offers its line of craft beer from its main facility on Derry Street.

“We are excited to be in the SoMa neighborhood and look forward to the new home,” Miller said.

For more information about Boneshire Brew Works, visit their website.

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Harrisburg police stress success taking guns off streets, move forward with community policing positions

March 30, 2021 | by Maddie Conley Gittens

Harrisburg Police Bureau officials at a press conference in the MLK City Government Center.

In a year when policing has been held under the microscope, the Harrisburg Police Bureau is seeking to spotlight its accomplishments.

On Tuesday, the bureau touted its success with taking 1,370 illegal guns off the streets since 2015, according to Harrisburg Police Commissioner Thomas Carter at a press conference. The community policing division also provided an update on its expanding staff.

“There’s been conversation throughout the city, especially this year, that the Harrisburg police isn’t doing anything to stop the violence,” Carter said. “We have a lot of sleepless nights. The work that they have done is an outstanding job.”

In 2020, bureau officers seized 256 illegal guns, the most they have taken in one year since 2015, according to data provided by the department. So far in 2021, they’ve collected 48 illegal firearms.

Since this past October, they have responded to over 200 shots fired, said Capt. Atah Akakpo-Martin.

Carter said that 2020 was one of the busiest years he’s experienced as an officer in the city.

“Due to the goodness of our officers and the leadership, we were able to handle everything,” he said.

This year, the bureau has added positions to assist busy officers, as well as bridge the gap between the police and the community. The bureau is currently interviewing for these seven “community service aide (CSA)” civilian positions, explained Blake Lynch, director of community relations and engagement.

The CSAs will tackle quality-of-life issues, assist officers on calls and interact with residents at events around the city, Lynch said.

Harrisburg created the positions as part of the city’s 2021 budget, but not before facing resistance from community members who took issue with expanding the department and with the $1 million police budget increase.

However, Lynch said that the CSA positions have generated significant interest, with the bureau receiving over 140 applications, a majority coming from Harrisburg residents. These CSA positions, he said, have received more applications than any other position in the bureau.

Lynch expects these positions to be filled by May, and, after several weeks of training, the new CSAs will be on the job by mid-summer.

“We’re looking forward to continue working alongside our officers to help fill that gap and help with the resources that our community needs,” Lynch said.

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Urban Churn sweetens local presence with reopening, expansion plan

March 29, 2021 | by Lawrance Binda

Urban Churn owner Adam Brackbill stands outside his Midtown Harrisburg shop.

Harrisburg’s homegrown creamery is scooping up an expansion plan, with a new west shore location and the reopening of its city shop.

Owner Adam Brackbill said that Urban Churn plans to open a second location later this spring in the Silver Creek Plaza, a Smith Land & Improvement retail development on the Carlisle Pike outside Mechanicsburg.

In addition, the existing Midtown Harrisburg shop will be revamped with new seating and decor and re-opened to the public following an extensive closure during the COVID-19 pandemic.

“Because of COVID, I had to close but had time to think about things, about where Urban Churn is going,” Brackbill said on Monday. “So, there definitely was a silver lining to 2020.”

Urban Churn began making small-batch craft ice cream in 2014, originally located in snug space behind Midtown Cinema, and opened its N. 3rd Street scoop shop and production facility in 2019.

Last year, it sold ice cream on a takeout basis for the months when it temporarily reopened.

Brackbill said that Urban Churn also plans to rebrand, with a new logo, color scheme and web presence. He’s been helped in this effort by two new investors familiar with the central PA sweets scene—Duck Donuts’ Russ DiGilio and Betsy Hamm.

DiGilio and Hamm also have helped Brackbill craft a longer-term plan, including the new Carlisle Pike location, he said.

That space offers a much larger production facility, which will allow Urban Churn to offer an extensive menu of 22-plus flavors, including four rotating vegan flavors. The location will also have a commercial oven to bake cookies, brownies and lemon bars, among other treats to pair with ice cream.

In addition, the new, bigger store offers a highly visible spot on the Carlisle Pike with proximity to the outdoors and sporting goods company REI, a new anchor tenant for Silver Creek Plaza, replacing Toys R Us.

Ultimately, Brackbill said that he’d like to expand further, adding more scoop shops and perhaps selling wholesale, as well.

“I want to be the East Coast brand,” he said. “That’s my long-term goal. How we get there—that’s part of the ride. That’s part of the fun.”

For more information about Urban Churn, visit their website.

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The Week that Was: News and features around Harrisburg

March 26, 2021 | by Lawrance Binda and Maddie Conley Gittens

Pamela J. Black’s paintings can be seen at the Millworks, one of many artists featured there.

Spring is in the air, so many look forward to a renewed sense of hope and community. At TheBurg, we feel the same way. Check out this week’s stories, many of which celebrate new beginnings, listed and linked below.

Aaron Johnson announced his retirement as public works director for Harrisburg. Our online story reflects on Johnson’s career with the city, as well as how he has impacted the community.

For arts blogger Bob MacGinnes, spring in Harrisburg means fresh, exciting art. In his column, he gives you the inside scoop on which local exhibits to visit, including those at the Art Association of Harrisburg and The Millworks.

Dauphin County opened a COVID-19 vaccination clinic this week at HACC through a partnership with UPMC, our online story reported. Workers at the drive-thru site vaccinated 1,700 people on Tuesday and Wednesday and plan to administer even more in the coming weeks.

The Gunther family’s lives changed forever when they found out their son, Drew, was diagnosed with Duchenne Muscular Dystrophy, our magazine story reported. The diagnoses set them out on a road trip destined for an experimental treatment for Drew in California

Harrisburg took one of its final steps toward leaving Act 47 this week by approving the creation of a trust to handle funds for retired city workers and their families’ healthcare benefits. In addition to approving that, City Council supported creating a regionalized public transportation system, our reporting found.

Otto Banks, a candidate for mayor of Harrisburg, fought in court on Tuesday to prove that he actually lives in the city. On Thursday, a Dauphin County judge ruled in his favor, allowing him to remain on the ballot.

Nyree’s Owner Joe Hobbs knew he was taking a gamble opening his restaurant during COVID, but so far, it has paid off. His eatery fills the gap in soul food restaurants on the West Shore, he said, and brings together diverse groups of people. Read more in our magazine article.

The Pennsylvania STEAM Academy got the go-ahead from the state Charter School Appeal Board to open in September in Harrisburg, our online story reported. The news comes after a long battle with the Harrisburg School District, which denied the academy’s initial application.

Rosemary has cooked up a special dish for your Lenten table. The recipe for her take on a pan seared tuna steak with capers is in her March magazine column.

Sara Bozich has plenty of Easter events lined up for your weekend, along with film festivals and brunches galore! Check out her Weekend Roundup, here.

A few sharp-dressed men in the Harrisburg area make an appearance in the March magazine. Social media influencers Mohammed Al Nazal, Layton Lamell and Josh Maugans share their passion for fashion and solicit a few style tips as well.

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Local artist offers supplies to Harrisburg creatives, filling need in neighborhood

March 26, 2021 | by Maddie Conley Gittens

Darius Davis

As you may have noticed from the numerous stories told by our arts blogger Bob MacGinnes, Harrisburg has a rich and growing creative scene.

But where do all the painters, designers and illustrators get their tools? Where can someone get a paintbrush in Harrisburg?

Up until now, the pickings have been slim, said local artist Darius Davis, who regularly drives out of the city for supplies.

But on Saturday, Davis plans to open Midtown Art Supplies to offer a range of artistic tools to those in the community. The products will be located in a section of L&L Beauty Supply on Reily Street.

“I thought it would be cool if there was a place closer,” Davis said. “I feel like Midtown is a great area with a lot of great art going on.”

Davis said that he will fill his shelves with watercolors, acrylics, oil paints, stencils, pencils, brushes, canvases, drawing pads and resin, among other items. He’s open to purchasing other products by request.

Vivi Sterste, owner of art studio Vivi on Verbeke, said that she’s excited to have a place in walking distance. Sometimes, she finds herself traveling to Mechanicsburg or Norristown for supplies.

“I think it’s a great idea,” she said. “It’s ingenious actually. He’s a spark of inspiration.”

Davis plans to sell some of his art, as well, including prints and apparel. He’s been into art since he was a kid, but started taking it more seriously as he’s gotten older. Davis has participated in pop-up shops at arts venue La Cultura and Steelton shops Fashion Empire and Mean Girl Style.

His opening at L&L Beauty will also be the shop’s opening after being closed for renovations. L&L Beauty, which sells haircare products, will feature new vendors as well, including a barber and natural hairstylist.

Davis said that he may expand his business in the future, but is starting out small to get a feel for how the community responds. So far, it’s all been positive.

“People are glad to hear there’s a place closer,” he said.

Midtown Art Supplies will be located in L&L Beauty Supply at 310 Reily St., Harrisburg. For more information, visit L&L Beauty Supply’s Facebook page.

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