DIY Bridal Bouquets: Tips for Seasonal Flower Selections

By Jennie K. Brown

Franklin County Master Gardener Karen Brown has listed the best bouquet varieties in bloom during each season.

Spring: gardenias, Oriental poppies, ranunculus, peonies, lily of the valley, lilac and lavender

Summer: hydrangeas, gerbera daisies, sunflowers, daisies, ferns, old-fashioned roses, coneflowers (Echinacea) and lisianthus

Fall: black-eyed susans (Rudbeckias), monkshood, fall-blooming anemones, rosehips, chrysanthemums and asters

Winter: camellias, forced forsythia branches, winterberry branches, holly branches, amaryllis, Japanese windflowers, tulips, daffodils, grape hyacinths, Lenten rose and primrose.

Tips:

• Hydrangeas need to be kept in water as long as possible.
• Gardenias and lily of the valley bruise easily, and they should be kept upright.
• Choose hardier flowers such as roses, lilies and peonies as anchor flowers. They do not wilt as easily as other varieties.
• Use floral wire to support weaker stems.

Four Important Questions to Ask When Planning Your Bridal Bouquet

By Jennie K. Brown

Before you begin fashioning your homemade bouquet, make sure you’ve considered the questions below.

1. Are the flowers I wish to use available and in season? Although most types of flowers can be ordered and sent to you for your big day, a more cost-effective option is to use in-season varieties. (Look for a list of seasonal flowers at right.)

2. Does the shape and size of the bouquet complement the tone of my wedding? Create a round bouquet for a more traditional look. Fashion a loose bouquet for a relaxed mood. A crescent or long-stemmed bouquet works best for a formal church wedding.

3. Do the flowers complement my dress, not compete with it? An ornate gown would pair well with clean-looking flowers. A simplistic dress would be complemented by a bold single color bouquet or by an arrangement studded with silk ribbons, pearls and crystals.

4. Do I need to rent a large cooler, or do I have space available in my home refrigerator? Floral arrangements need to be refrigerated for proper preservation. You definitely don’t want droopy flowers on that walk down the aisle.

All the World’s a Stage for The Owl and Nightingale Players

By Mollie B. Fenby, guest contributor

The Owl and Nightingale Players of Gettysburg College never fail to impress their viewers. For years, they have consistently brought many lively works to the Gettysburg College theatre arts scene. From their steam-punk renditions of Shakespeare, to independent festivals which allow students to showcase their theatrical talents in many different forms, The Owl and Nightingale Players move their audience every time. The small, student-run organization prides itself in encouraging students and the community at large to appreciate the value of theatre.

From late February through early March, the performers presented William Shakespeare’s As You Like It, free of charge. Directed by Susan Russell, the play took place in the Kline Theatre of Gettysburg College. The stage was set with actual saplings to replicate a sort of indoor forest, and the lighting mimicked patterns of sunlight falling through treetops.

The play consisted of singing, dancing, and acting performed by Gettysburg College students, most of whom were not new to the stage. Two of the students within the cast, Lisa Del Padre (playing Rosalind) and Wes Jackson (playing Jaques), have been honored to earn the Emile O. Schmidt Award for seniors with excellent accomplishments in theatre arts. 

John Grimsley, a junior at Gettysburg College, also gave an outstanding performance as Touchstone the fool, but it was Wes Jackson who gave the famous Shakespearian monologue beginning with “All the world’s a stage, and all the men and women merely players.”

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