Gettysburg JROTC Plans D-Day Anniversary Commemoration in Normandy

By Anna Seils

The 150^th anniversary of the Battle of Gettysburg is not the only notable anniversary in recent history; the 70^th anniversary of the D-Day invasion in France will take place in June 2014. 

Cadets from the Gettysburg Army Junior Reserve Officer Training Corps Warrior Battalion (JROTC) are reaching out to the community for support in their fundraising goal to represent Pennsylvania in the 70^th Anniversary of D-Day ceremonies in Normandy, France. Cadets will participate in an international service learning project that includes participation in official ceremonies to honor veterans of the Greatest Generation, including marching in the 70^th anniversary parade. 

The goal of the cadets is to raise $100,000 to fund 30 cadets and 10 chaperones and official guests to attend the ceremonies in France. The participants are responsible for their own expenses, so the fundraiser is in place to reduce the cost. The Gettysburg JROTC is the only unit out of 60 units from Pennsylvania invited to attend the ceremony.

Gettysburg is the sister city to Sainte-Mere-Eglise in France, which was the first town American forces liberated during the D-Day invasion and also where the celebration parade will take place. The Gettysburg High School graduation ceremony will be broadcast from Gettysburg to France allowing graduating cadets to participate in the graduation ceremonies and anniversary ceremonies.  

There are only 15 days left in the fundraising campaign, with $70,563 raised so far. For more information or to donate, visit www.fundly.com/jrotc2france or www.facebook.com/jrotc2france. 

Taste of the Town Offers Bites of Gettysburg Dining Delight

What could be better than food and friends on a Sunday afternoon? This year's Taste of the Town will be held Sunday from 2-5 p.m. at the Eisenhower Hotel and Conference Center in Gettysburg. Vendors, live music and a celebrity chef component will both satisfy your opportunity as well as provide opportunities to mingle with friends.

Here's a look at the featured dining establishments:

• Texas Brigade BBQ
• Mamma Ventura Restaurant and Lounge
• O'Rorke's Eatery and Spirits
• Adams County Winery
• Wells Family Baking Company
• Uncle Moe's Soulfood
• The NEW A-ville Inn
• Warehouse Gourmet Bistro & Brewpub
• Eisenhower Hotel catering
• Biggerstaff's Catering
• Bake W Elit
• Inn at Herr Ridge
• Sharpshooters Grille
• Garden Grille & Bar
• Mr. Ed's Elephant Museum and Candy Emporium
• Taverna 5450
• Clique Vodka
• Brother Floyd's Righteous Pickles
• Quizno's of Gettysburg

Dishes such as Cajun Catfish and Salmon and Dill Chowder will be available for sampling. Meat dishes will include Caribbean Chicken Salsa and Honey Dijon Porkloin; for vegetarians, Pesto Cream Cheese Terrine and Roasted Red Pepper Hummus round out the offerings. For dessert, expect Homemade Fudge and Pomona’s Cream Puffs.

Tickets are $25 in advance and can be purchased at www.tasteofgettysburg.com. Tickets at the door are $30. —Anna Seils  

Editorial Par Excellence: Celebrate Gettysburg Wins Two Silver American Advertising Awards

By Michael Vyskocil

What a way to begin our eighth year of publishing! Celebrate Gettysburg was recently honored with two Silver American Advertising Awards from the American Advertising Federation (AAF) of Greater Frederick.  

Our July/August 2013 covers commemorating the 150th anniversary of the Battle of Gettysburg received a Silver American Advertising Award in the publication design, series category. Andrew Murdock photographed living historians Jon Bachmann, Clayton Barker and Andrew Rowland as Union and Confederate Civil War soldiers for a cover shot that wowed us when we studied hundreds of potential cover photos for that issue last year.

And the winnings continued with another history-related story from the September/October 2013 issue profiling the covered bridges of Adams County, this time in the publication design, editorial feature or spread category. Writer James Rada Jr. and photographer Mike Chepurin contributed their amazing writing and photography to the production of this feature.

“To receive two American Advertising Awards is a great joy for all of us at Celebrate Gettysburg, and we are very proud of the creative team members who work so hard to make each issue informative and beautiful,” said Jessica Dean, founder and creative director of Celebrate Gettysburg.

“Designing a magazine that appeals to the interests of both local residents and visitors alike is not easy. A great publication must be attractive in both content and design, and it must engage its readers issue after issue. We thank the judges for recognizing our good work,” said Graphcom President Matt Livelsberger, publisher of Celebrate Gettysburg.

The 2014 American Advertising Awards ceremony on Saturday, March 1 was held at the Walkersville Social Hall in Walkersville, Frederick County, Maryland.

Billed as the “Oscars” of the advertising world, the American Advertising Awards is an annual event for the District 2 AAF region, covering New York, Pennsylvania, New Jersey, Maryland, Delaware and Washington, D.C. 

Celebrate Gettysburg has been consistently recognized by the AAF – Greater Frederick for excellence in publication design. 

Being a GF kid

By Kim Weaver

Photo: Casey Martin

Celiac disease can be a rough road, especially for children. They can’t eat the same things other children eat. Other kids and even adults may not understand that something that seems so normal to them, such as a cupcake or slice of pizza, can cause serious pain for a child with celiac disease. But once someone with the disease adjusts to a new way of life, handling everyday activities becomes more manageable. Celebrate Gettysburg asked 16-year-old McKenzie Shank of Dillsburg, who has been living with celiac disease since 2005, how she focuses on life with celiac disease.

CG: Are you angry that you have celiac disease?

MS: At first, I was upset. But now I think it’s cool to have celiac disease. I’m teaching my friends about it, and they will tell me if they see something at the store that’s gluten-free. My family is [a] huge supporter. I’m really positive.     
CG: What special challenges do you have that none of your classmates have?

MS: Lunches. From sixth grade to now, I’ve had no single lunch ever at school. I pack my lunch because I’m afraid of cross-contamination. When I was in elementary school, I would take in a gluten-free pizza crust and a pan and the kids would ask me what it is. They would ask me why I couldn’t have regular food, and I would tell them I was allergic, but celiac disease isn’t an allergy, it’s a disease. I just wanted to stand in line like everyone else, but I couldn’t. I also have to take my own food everywhere.

CG: Do you read labels or do you leave that up to your mom?

MS: At about third grade, my mom taught me how to read labels. It’s second nature to me now. If I see an ingredient I don’t understand, I’ll ask my mom. She has done a lot of research about celiac disease.

CG: How do you handle eating at a restaurant?

MS: We go online and do research beforehand. We look at the menu. Most restaurants are open to gluten-free diets, but some don’t know what we’re talking about. I’m afraid of cross-contamination, so sometimes I get up and leave because I don’t want to make everyone else miserable. I don’t eat out a lot.

CG: Do you ever intentionally or accidentally deviate from your diet?

MS: During sports season, soccer and track and field, I’m strict. I know the consequences. But other times, if I really want something, maybe I’ll eat it. Then I will have bloating or I get dizzy. My cheeks might flush and I’ll get a rash. I’ll have stomach pain. It takes a full day to get out of my system.

CG: You are planning a career in medicine. How will you avoid the possibility of cross-contamination in the college campus restaurant?

MS: I hope to find a college that will accommodate my special diet. Celiac disease is more prominent now. I was at the University of North Carolina for 10 days last year and the chef understood my special needs. I know that more and more colleges will offer foods that are gluten-free.

CG: What advice do you have for other kids with celiac disease?

MS: Embrace it. You have it and can’t get rid of it. Educate people so they can educate other people. Be positive.

Coping with Celiac Disease

• Work with a registered dietitian. That way, you’ll be sure to meet all your nutritional needs while totally eliminating gluten from your diet.

• When in doubt, ask. Call food companies and ask them about their manufacturing process and the steps they take to ensure gluten-free products.

• Watch the cost. Gluten-free products tend to be more expensive than foods with gluten. Bargain shopping and coupons come in handy when you cut gluten out of your diet.

• Ask your pharmacist to find out if your medications contain gluten. If they do, ask your health care provider about alternatives.

• A gluten-free diet is not a weight loss diet. Weight loss is simple math and occurs when a person burns off more calories than they are consuming. A gluten-free diet can contribute to excess calories, just like a gluten-containing diet can.

Source: WebMD

#CGGivesBack for Random Acts of Kindness Week

By Alyson Mucha

At Celebrate Gettysburg, we value the kindness towards friends, neighbors, visitors, and strangers demonstrated daily by the people of Adams County. We believe in giving back, and we want to give back to you, the members of our great community. So keep an eye out for our Celebrate Gettysburg helpers, who will be spreading kindness in local businesses, public service buildings, and on the streets during Random Acts of Kindness Week, February 10 – 16, 2014.

Sponsored by the Random Acts of Kindness Foundation, the week is dedicated to stepping out of your daily routine and going out of your way to be kind to other people. The goal is to go beyond daily kindness and inspire people to pass it on.

Do you love this as much as we do? We challenge you to perform one act of kindness each day throughout the week, whether at home, at work, or in the community! One small act of kindness could completely turn around someone’s day and is sure to brighten yours as well. Take pictures, make a video, or just tell us your good deeds on social media using the hashtag #cggivesback.

 Have fun and start spreading the kindness – we’ll be right there with you!

12 Random Acts of Kindness 

1. Bring in donuts, bagels, or coffee for co-workers. You’ll all have a better day after a good breakfast.
2. Pay for someone’s order at a coffee shop. Nothing’s better than starting a day off with a free cup of coffee!
3. Volunteer your time at a local charity. After all, every little bit helps.
4. Go out to dinner and give your server a big tip. They have a hard job!
5. Call or write to a family member you haven’t seen or spoken with in a while.
6. Give someone a genuine complement. Who doesn’t love to be told how great they look today?!
7. Give a fast food restaurant gift card to a homeless person.
8. Cook a special meal for your family. Good food and family time—that’s two acts of kindness in one!
9. Take baked goods to your local fire or police station to thank them for working tirelessly to keep our community safe.
10. Share a great book that you have read with a friend. That’s perfect for curling up with on these cold winter nights.
11. Send letters or care packages to soldiers defending our country.
12. Fill a parking meter downtown on a busy day. We all know the pain of finding the perfect spot only to realize you have no change.

Edible Enlightenment January February 2014 Stock Options

Winter is an excellent time for preparing your own homemade stocks. In our Edible Enlightenment Department of Celebrate Gettysburg's January/February 2014 issue, we discuss some basics of preparing your own stocks. You'll find recipes for Beef Stock and Vegetable Stock below; see page 31 of the January/February issue for the Homemade Chicken Stock recipe.

Beef Stock

The butcher can cut veal bones into small pieces for you. This beef stock is great as a base for quick, homemade soups any time.

Makes about 7 cups

• 3 sprigs fresh flat-leaf parsley
• 3 sprigs fresh thyme or 1/4 teaspoon dried
• 2 sprigs fresh oregano or 1 teaspoon dried
• 1 dried bay leaf
• 5 whole black peppercorns
• 2 pounds beef shank cross cuts
• 2 pounds veal bones, cut into small pieces
• 1 small onion, peeled and quartered
• 1 medium carrot, cut into thirds
• 1 medium celery stalk with leaves attached, cut into thirds
• 1 cup dry red wine

1. Preheat the oven to 400 degrees Fahrenheit. Tie the parsley, thyme, oregano, bay leaf, and peppercorns in a piece of cheesecloth to make a seasoning packet. Set aside.
2. Arrange the beef shank, veal bones, onion, carrot, and celery in an even layer in a large roasting pan. Roast, turning ingredients every 20 minutes, until the vegetables and the bones are deep brown in color, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large Dutch oven, and set aside. Pour off the fat from the roasting pan, and discard. Place the roasting pan over medium heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned material from the bottom of the pan; boil the mixture until the wine becomes reduced by half, about 10 minutes. Pour the mixture into the Dutch oven.
3. Add 6 cups cold water to the Dutch oven, or more if needed to cover bones. Do not reduce amount of water; cover and bring to a boil, then reduce the heat to a simmer so that bubbles only occasionally rise to the surface. Add the reserved seasoning packet. Skim foam from the broth's surface. Continue to simmer the broth over low heat for 3 hours. During simmering, a foam will form on the surface of the liquid; skim off with a slotted spoon. Repeat skimming as needed. Add water if at any time the level at the surface of the broth drops below the bones.

Vegetable Stock

You can vary the vegetables used in this stock to add a depth of flavor and complexity to your finished product. 

Makes about 8 cups

• 6 large carrots, washed and cut into large pieces
• 1 head of garlic, unpeeled
• 3 medium onions, peeled and quartered
• 4 turnips, washed and cut into large pieces
• 4 leeks, washed and cut into large pieces
• 1 bunch fresh thyme leaves
• 1 bunch fresh flat-leaf parsley
• 1/2 bunch fresh oregano
• 1 bay leaf
• 2 Granny Smith apples, peeled, cored and quartered
• 4 celery stalks, cut into large pieces
• 5 quarts water

1. In a large, heavy stockpot, add the carrots, garlic, onions, turnips, leeks, thyme, parsley, oregano, bay leaf, apples and celery. Pour the water over the vegetables and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 2 1/4 hours.
2. Strain and discard the cooked vegetables. Continue cooking over medium heat until the mixture is reduced to 2 quarts, which will take about 1 more hour. —Michael Vyskocil

Gettysburg named top travel destination by TripAdvisor

Credit: Jeremy Hess Photography

After a banner year commemorating the 150^th anniversaries of the Battle of Gettysburg and the Gettysburg Address, the quaint town of Gettysburg remains high on the nation’s radar.

Gettysburg has been named one of the top 10 “Destinations on the Rise” by TripAdvisor. This list features 54 locations across the world that have experienced increased positive feedback by travelers. Other places on the list include Kailua-Kina, Hawaii; Anchorage, Alaska; Bar Harbor, Maine; and many others.

 

In a news release, the Gettysburg Convention & Visitors Bureau estimated about 4 million people visited Adams County and Gettysburg this year. In Adams County, tourism is the largest industry, supporting more than 7,200 jobs and generating more than $605 million. The tourism industry in the county has been on the rise since 2011 and has led to a record number of visitors. 

“This designation is very special because it reminds travelers that Gettysburg is going strong, and that the anniversaries in 2013 were just the beginning,” says Gettysburg Convention & Visitors Bureau President Norris Flowers. “It’s absolutely critical to the business owners, employees and residents of Adams County, that tourism remains successful in 2014 and beyond.”—Anna Seils