Boomers - June 2012

ers
May 26, 2012
®
A P U B L I C A T I O N O F L A N C A S T E R N E W S P A P E R S I N C .
Finally 50
You are what
you read
Medically-based Gym 3
Digital Camera Trends 4
Finally 50: You Are What You Read 5
Featured Boomer: Risa Paskoff 6
Best Memorial Day Barbecue 7
Boomer Directory 8
Boomer Directory 9
Social Security Electronic Payment 10
Vine & Stein: Stoudt’s Brewery 12
Entertaining with Fresh Herbs 14
Flashback: 1964 15
All Weather Barbecuing 16
Contents
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BOOMers
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• May 26, 2012
May 26, 2012 • BOOMers
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3
B
aby Boomer couple
Glenn Witmer
and his wife, Dale
Sc hel z el - Wi t mer
love going to the
gym together. But they aren’t
working out in order to just look
great at the pool this summer
or to fit into a pair of skinny
jeans. The gym and the goals
the Witmers have for themselves
are different. The Witmers
belong to the Medically Adapted
Gym (MAG) at Hartz Physical
Therapy, 90 Good Drive.
The Witmers live in Millersville,
are both in their 60s and have
been married since 2007. Glenn
is a realtor with Chris Habecker
Real Estate and Dale is a retired
oncology nurse. They have
always been fit and have always
been active.
But Glenn, an avid softball
player, injured himself and
needed rotator cuff surgery last
October. He remembers, “I was
resigned to miss a year of softball
after that.”
Dale had back surgery in 2009
and was told she would probably
need a second surgery at some
point. Knowing firsthand what
a long and difficult recovery it
would be, Dale was determined
to do everything she could to
delay the second surgery as long
as possible. With their doctors’
advice they both joined MAG.
MAG is an exercise facility
for anyone who is looking for
a medically-based exercise
program. It has virtually all the
machines and equipment you
find in a traditional gym, but it is
focused on a client with different
goals. Someone who needs
physical therapy after an injury
or after a surgery, serious weight
management; or just wants to get
healthier and reduce their need
for medications. Or it could be
for someone who just needs a
little more attention because
they have limited movement.
The first appointment at
MAG is always with a doctor of
physical therapy who will rule
out any imbalances and check
for any conditions that may
cause an injury during exercise.
Afterwards, each workout is
supervised to make sure exercise
form is correct. The gym itself
is small and personal. Workouts
are by appointment only so the
equipment and trainers are
always available.
“The MAG is perfect for Baby
Boomers,” said Lynne Zanowski,
marketing director at Hartz.
“Sometimes we forget we’re not
21 anymore and we can get
injured easily. And we don’t
bounce back as quickly. Also,
the Baby Boomer age is the age
where physical limitations start
to appear. The MAG at Hartz
can help lessen their severity.”
Aaron Brustad is a trainer at
Hartz with a degree in Exercise
Science. He explained that with
age, joints naturally deteriorate
and arthritis can start. He said
though you can’t eliminate
them completely, exercise is a
great way for Baby Boomers to
slow down the progression of
these conditions. “... we build a
specific routine just for you and
then we will watch you closely to
make sure you are doing all the
movements properly.”
Meanwhile, the Witmers
have reached their fitness goals
but still continue to exercise
to maintain them. Glenn, who
thought he wouldn’t have a 2012
softball season at all, is playing
on two teams this year. Dale has
been successful in strengthening
her core enough so that she has
no plans for back surgery. The
trainers and therapists are also
helping her adapt her lifestyle
outside the gym with tips on how
to protect her back. She said
she is not driven by vanity; she
just wants the physical strength
to do the things she wants to
do like cooking, gardening and
spending time with her nine
grandchildren.
Dale believes, “God gave us
our bodies, we are responsible
for them.”
Glenn said he and Dale also
enjoy the small size of the MAG
and the camaraderie of the other
members. He said everyone is
friendly and encouraging. “It
almost reminds me of the show,
‘CHEERS’ where everyone
knows your name! There is no
intimidation like in a traditional
gym. Also, the programs here are
awesome. They really push you.”
For information, call (717) 735-8880.
Or visit, 90 Good Drive, Suite 201.
This gym
provides
medically-
based
exercise
MAG is an exercise facility for anyone who is looking for a medically-based
exercise program. It has virtually all the machines and equipment you
find in a traditional gym, but it is focused on a client with different goals.
Someone who needs physical therapy after an injury or after a surgery,
serious weight management; or just wants to get healthier and reduce
their need for medications. Or it could be for someone who just needs a
little more attention because they have limited movement.
Written by: Rochelle A. Shenk
Dale and Glenn Witmer at the Medically Adapted Gym (M.A.G.) at HARTZ Physical Therapy.
“There’s no better time to
be a photographer because of
all the new tools, trends and
technology in digital cameras,”
says Dirk Fletcher, a professional
photographer and department
chair of photography for
Harrington College of Design,
a leading provider of higher
education for photography,
graphic design and interior
design. “You can find a feature
or function for nearly anything
you want to do.”
Whether you’re a professional
or amateur photographer, what
helpful features may be right
for you? Fletcher offers five
trends to consider when buying
or upgrading your next digital
camera:
» Multi-media capabilities
Capturing both professional-
quality video and still photos
is one of the most powerful
advances in digital cameras
in recent years. Of course,
the technology continues to
improve with greater resolution
to create feature film-like videos
and advanced features for better
lighting control and color
quality. The latest additions
are the Nikon D800 HD-SLR
and the Canon EOS 5D Mark
III. “These latest-generation
multi-media cameras open
up even more possibilities
for both professional and
amateur videographers and
photographers,” Fletcher says.
» Lighting advances.
The right lighting is the key to
taking great photos. Look for
digital camera features like low-
light optimized sensors that let
photographers capture better
shots when the lighting isn’t
ideal. “You can take high quality
photos at night or with poor
light like never before,” Fletcher
says. Some higher-end digital
cameras include wireless strobe
systems, allowing the camera
and strobe to automatically
communicate with each other
to get the right amount of
light, without needing to have
a cable connecting the camera
and flash.
» Geotagging.
More digital cameras are
including a built-in GPS - global
positioning system - receiver
that adds geographical data to
photos, including the longitude,
latitude and time. This is a
handy feature for travelers or
others wanting to remember
exactly where they were when
snapping a photo. You can
find the geotagging mode on
most leading brands, including
Canon, Casio, Sony, Panasonic,
Pentax and Olympus. A privacy
tip: the geotagging metadata
can be accessed and viewed by
others when you post photos
on social networking or online
photo-sharing sites. Simply turn
off the geotagging feature on
your camera if you don’t want
the photo location information
made public.
» Instant photo-sharing.
Just like smartphones, some
digital cameras include wireless
systems that let you send
and share photos with family
and friends. Wi-Fi-enabled
cameras eliminate the step
of downloading pictures to a
computer before sharing the
image. Through an available
Wi-Fi network, users can easily
click a button to have photos
sent directly to email addresses
or posted on websites and
photo-sharing communities
like Flickr.
» 3-D technology.
If you want to add another
dimension to your images,
look for cameras featuring 3-D
capabilities. Shooting 3-D videos
requires dual-lens cameras to
capture the eye-popping effects,
or you can link together two
digital cameras like the GoPro
HD Hero. GoPro, for example,
offers a special case and cable
to join two of its HD Hero
outdoor action cameras, along
with 3-D conversion software to
import the synched video and
allow users to create a file to
view on a 3-D display device (or
with 3-D glasses)
4
BOOMers
®
• May 26, 2012

■
Five trends to consider
when buying your next
digital camera
Today’s digital cameras do more than take photos.
They capture video, help share photos instantly with family
and friends, and automatically adjust settings to take the best
shots. In addition, the technology in digital cameras — just like
personal electronics and smartphones — is always evolving.
Photo by Joyce Fitzpatrick
COURTESY OF ARA CONTENT
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LANCASTER REPRESENTATIVE
Y
ou can tell a lot about a
woman by what magazine
she reads. I remember being
in my twenties back in the
80s reading Cosmopolitan.
Now … eh … Cosmopolitan and I seem
to have had a parting of the ways …
They run articles like “Date Night Prep
Guide” and “Thirty Three ways to Braid
Your Hair.” So it really is true that my
life as a Baby Boomer just a few months
away from my fiftieth birthday is not so
“cosmopolitan” any more.
I recently received a subscription to a
magazine called MORE, For Women of
Style and Substance. What I think they
mean by “Women of Style and Substance”
is “Women Who Are Old.” They have
stories about how to camouflage a
middle aged belly under a wrap dress
and how to grow bangs to hide forehead
wrinkles.
But I honestly do like MORE Magazine.
Well, most of the time I do. I just hate
when they run articles about “Reinventing
Yourself.” Articles about looking back
on your life during middle age and
finally going for it — No matter what
“it” is.
My friend “Jane Doe” and I, as we are
nearing our fiftieth birthdays, are still
working on trying to INvent ourselves…
on finally trying to be the best “us” we
can be before we turn 50. We’re still
trying to get it right the first time. And
so we haven’t even gotten to the point of
thinking about REinventing ourselves.
Now there certainly isn’t anything
wrong with the women in MORE
Magazine who are REinventing
themselves. There’s certainly nothing
wrong with shaking it up as you get older.
Good for them. But gee whiz, MORE
runs articles like “Woman Leaves Family
to Open Yoga Studio Across Country.”
Or, “Nuclear Physicist Quits Career to
Save Orphans in Zambia.” Or “Stay At
Home Mom Goes Back to School to
Become Brain Surgeon.”
These articles really shake my
confidence. Especially when my idea of
reinventing myself means simply trying a
new shade of lipstick.
Jane and I look at these articles and
we can’t help but wonder: At age 50 are
WE supposed to be doing all this? Going
back to school? Switching careers?
Finding the cure for cancer?
Jane and I are both stay at home moms.
And things certainly have changed out in
the professional world since we started
having babies and working fulltime
inside the home. Back then e-mail was
just a novelty. Though through the
years we both have pursued professional
freelance projects and we honestly do
cherish the time we have at home with
our children, we can’t help but wonder
how our fiftieth year would be if we had
focused more on our careers. How would
things be different? Maybe now, this
milestone, our fiftieth year really is the
time we are supposed to be focusing on
re-inventing ourselves and our careers.
Jane says “No.”
Just because we are turning 50 doesn’t
mean we have missed our professional
opportunity — or any opportunity for
that matter. There is no set time frame.
Age really is just a number.
Jane said, “Just because we don’t have a
plan at 50 doesn’t mean we’re done. We
have to take the pressure off ourselves.
We have to have open minds and open
hearts. Anything can still happen —
whether we’re 50, 60, or whatever. You
never know.”
She’s right. One of the best things
about being “this” age, a Baby Boomer,
is that there are no hard and fast rules.
Some of us are still raising our families,
some of us are empty nesters, some of
us may be single. Some of us may be
reinventing themselves and some of us,
like Jane and I, may not be quite ready.
But it doesn’t matter. Because, like Jane
said, “Anything can happen.”
So just because a magazine writes a
story about a stay at home mom making
millions on her homemade cookie recipe
or about a 50-year-old woman deciding to
run for political office for the first time,
doesn’t mean we have to do anything
right now. We can’t compare ourselves
to anyone we see in a magazine article.
All we can do is work on us and be the
very best us we can be when we turn 50.
Still keeping in mind that anything can
happen. Anything.
Hmmm… I wonder if I can find an
article somewhere on how to braid hair
to hide wrinkles?
You are what you read...
Written by: Maureen Leader
Finally at 50
May 26, 2012 • BOOMers
®

5
■
COURTESY OF ARA CONTENT
6
BOOMers
®
• May 26, 2012
A
t age 16, Risa
Paskoff already
knew what she
wanted to do with
her life.
That’s the year she worked
at a camp for children with
special needs.
Paskoff’s education and
professional life since then led
her to her current position as
director of Aaron’s Acres, a
nonproft organization that
provides school-year and
summer-camp activities for
more than 200 Lancaster,
Berks and Dauphin County
children with a variety of
disabilities and special needs.
Aaron’s Acres campers —
ages 5 to 21 — swim, ride
horses, bowl, do arts and crafts,
play games and go to dances,
movies and amusement parks
as a group. The Lancaster
County program takes place
on the grounds of the Jewish
Community Center on
Oregon Pike.
“I knew from a really
young age that I wanted to
help people,” Paskoff, 52, of
Lancaster, said. “In fourth
grade I was volunteering in
a class for kids with special
needs, and then I worked
in the school for kids with
physical challenges, and then I
… volunteered in a hospital.”
Paskoff, who grew up in
Queens and Long Island,
N.Y., got her bachelor’s
degree in psychology from
Cornell University, and her
master’s in social work from
Columbia University.
While in graduate school
and working as a youth advisor
for her Jewish congregation,
she met a student rabbi named
Jack Paskoff; for the past 18
years, he’s been the rabbi at
Lancaster’s Congregation
Shaarai Shomayim.
The Paskoffs have been
married since 1986, and
have two sons — Ari, 22, an
American University graduate
who works as a youth director
for a congregation in the
Featured Boomer
Written by: Rochelle A. Shenk
Risa Paskoff
“
I knew from a really young age that I wanted to help
people,” Paskoff, 52, of Lancaster, said. “In fourth grade
I was volunteering in a class for kids with special needs,
and then I worked in the school for kids with physical
challenges, and then I … volunteered in a hospital.
”
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and Gadi, 18, a high-school
senior who’ll attend American
University in the fall.
Before joining Aaron’s Acres
in 1998, Paskoff worked as a
hospital social worker, a family
counselor and a program
director in New York and
New Jersey.
She had a private practice as
a therapist in Lancaster when
she read a newspaper story that
changed her life.
The story featured “a parent
who had a child with autism …
and in the middle of the page
was this whole thing about how
she and a group of parents were
looking to start at camp for kids
with special needs.
“So I contacted them, and said,
‘I’m not looking for new job but
I would love to hear what you
have to say.’ … So, of course, I
came home with a new job. They
hired me as a director for a one-
week program for 11 kids. And
was 14 years ago.
“I love the work I did with
my (therapy) clients … but it
wasn’t my passion. Aaron’s Acres
is really my passion. Jack always
refers to it as my third child.”
The program, Paskoff noted,
is named for a young man with
autism whose mother was one
of the parents who started
the camp.
“Our whole focus (at
Aaron’s Acres) is always on
socialization,” Paskoff said. “A
lot of these kids need to have
more opportunities where they
can socialize with their peers,
but learn appropriate behavior.
So everything we do at camp …
is always focused on socialization
and communication.”
The older youth also learn
about raising money for
charitable organizations through
doing fundraisers such as car
washes, she said.
Paskoff noted she doesn’t
have a lot of free time. But
when she does get some time
off, she likes to walk, hike, read
and spend time with her family
and friends.
If she could change one thing
about herself, Paskoff said, “I
would like to be less intense at
times and I would like to slow
down a bit.”
She embraces the aging
process, saying she believes it
frees people up from some of
the concerns they had when they
were younger.
“I’m so much more
comfortable saying ‘I think I
screwed up’ or, ‘I’ve no idea’ or,
‘You know what? That’s just who
I am’.”
The most challenging thing
about her job, besides continually
looking for funding for Aaron’s
Acres, Paskoff said, “is that there
aren’t enough hours in the day.
There’s so much I want to do.
There’s so much that needs to
be done.
“These kids should have
choices like everybody else. They
should be able to do a million
different programs, so my dream
is to (give them) a million
different programs.
“The most
rewarding thing
is the kids —
the families of
Aaron’s Acres,”
Paskoff said.
“Just to see
these kids doing
everything that we
all take for granted,
and they’re doing
it and are having
fun and they’re able
to participate in
everything.”

May 26, 2012 • BOOMers
®

7
BOOMER
FUN FACTS
Favorite color:
Purple
Favorite movie:
“It’s a Wonderful Life”
Favorite TV show:
“Grey’s Anatomy”
Favorite music:
James Taylor, Carole
King, Tracy Chapman
Recent reads:
“The Immortal Life of
Henrietta Lacks”
and “A Smile as Big as
the Moon.”
Best gift:
When I turned 50, my
gift from my family
was to go to Israel for
nine days and do
community service
projects.
Vacation spot:
As a family, we used to
go to Virginia Beach
every summer. Now,
I love going to Israel,
though we don’t do it on
a regular basis.
Most people
don’t know:
I have a fear of talking
in front of groups.
In my refrigerator:
Diet Coke and yogurt.
First concert:
Beach Boys.
I’d love to have
dinner with:
Nelson Mandela or Cory
Booker (or Eleanor
Roosevelt, if it could
be someone who is no
longer alive).
M
emorial Day
marks the frst
long weekend
of summer, and
it is the perfect
opportunity to kick off the season
with a trip. Weekend getaways
and barbecue are practically
synonymous with summer, so why
not combine the two? Here are
some of the best areas around the
country to discover whether you
like your barbecue pulled, sliced,
shredded, wet or dry.
Texas (Lockhart)
A lot of restaurants in the Lone
Star State serve “Texas barbecue,”
but Texas barbecue is not just
one style. Texas actually has four
different styles of barbecue, and
what you get depends on which
side of the invisible line you’re
standing on. East Texas style is
slow cooked to the point that it’s
“falling off the bone.” Central
Texas’s focus is on the meat, which
is typically rubbed with spices and
cooked over indirect heat, served
with sauce on the side. These two
styles are the most well-known.
South Texas barbecue is coated
in either a molasses-like sauce
or a spicy Mexican style called
barbacoa, while West Texas-style
meat is cooked over direct heat
and can have a bitter taste.
Which should you choose? If
you only have time for one town,
the travel editors at Away.com
recommend choosing Lockhart
in Central Texas. It is considered
the “Barbecue Capital of Texas.”
Lockhart has a grand total of
four barbecue restaurants, but
they average 5,000 visitors each
week, so you know they’re serving
something special.
Missouri (Kansas City)
Kansas City celebrates barbecue
the way that Philly embraces
cheesesteaks, meaning every
local has their own opinion about
where to fnd the best food. The
sauce is Kansas City’s signature,
think K.C. Masterpiece, one of
the best-selling barbecue sauces
in America. When you venture
to Kansas City, be sure to order
a plate of “burnt ends.” These
are the morsels from the edges
of the brisket, and they are one
of the yummiest things you will
ever taste.
The Carolinas (Lexington)
Barbecue in the Carolinas is
more than just a style of cooking, it
is a culture. The differences across
the states can be determined by
which sauce is used. A vinegar-
based sauce means you are in
the east; central North Carolina
combines ketchup and vinegar;
western barbecue is primarily
tomato based; and South Carolina
is mainly known for its mustard-
based sauce. The small town of
Lexington, N.C., stakes its claim
as “The Barbecue Capital of the
World.” Known for its wood-
smoked chopped pork and red
and white coleslaws, Lexington
attracts barbecue lovers from all
over the country.
Tennessee (Memphis)
For any barbeque lover a trip to
Memphis, Tenn., is a must. This
southern belle of a city might
be the “Home of the Blues,” but
it’s also the home of more than
100 barbeque joints. Memphis
barbecue is known for its tomato-
and vinegar-based sauces, but
a favorite at some Memphis
establishments is meat that is dry-
rubbed and smoked over hickory
wood, and then served with sauce
on the side. Either way, when your
hardest decision all weekend is
whether to have your ribs wet
or dry, you know it’s a good
vacation.
Where can
you fnd the best
barbecue this
Memorial Day?
n
n COURTESY OF ARA CONTENT
8
BOOMers
®
• May 26, 2012
ALWAYS NEW TO YOU
21 S. Broad Street (Route 501)
Lititz • 627-5435
MIRACLES CONSIGNMENT SHOP
3545 Marietta Avenue
Lancaster • 285-0058
RED WING SHOE STORE
106 S. Centerville Rd. Lanc.
509-1990 • [email protected]
BARRY’S PAINT SHOP
Ephrata • 733-6900
barryspaintshop.com
LANCASTER HONDA
2350 Dairy Rd. • 898-0100
www.lancasterhonda.com
LANDIS LUXURY COACHES
4412 Oregon Pike • Ephrata
859-5466 • www.landisenterprise.com
BULLY’S RESTAURANT & PUB
647 Union St., Columbia
684-2854
COLUMBIA FAMILY RESTAURANT
960 Lancaster Ave • Columbia Plaza
Columbia, PA • 684-7503
CONESTOGA RESTAURANT & BAR
1501 E. King St. • Lancaster
393-0290 • www.theconestoga.com
EDEN RESORT INN & SUITES
569-6444
www.edenresort.com
FOXCHASE GOLF CLUB
300 Stevens Rd. • Stevens
336-3673 • www.foxchasegolf.com
HERSHEY FARM RESTAURANT & INN
Rt. 896 • Strasburg, PA
www.hersheyfarm.com
IRON HILL BREWERY &
RESTAURANT
781 Harrisburg Pk • Lancaster
291-9800 • www.ironhillbrewery.com
IRON HORSE INN
135 E. Main St. • Strasburg
687-6362 • www.ironhorsepa.com
La CASETTA
360 Hartman Bridge Rd.
Strasburg • 687-3671
LANCASTER ARTS HOTEL
300 Harrisburg Ave. • 299-3000
www.lancasterartshotel.com
NEPTUNE DINER
924 N. Prince St. • Lancaster
399-8358 • www.theneptunediner.com
PRUDHOMMES CAJUN KITCHEN
50 Lancaster Ave. • Columbia
684-1706 • www.lostcajunkitchen.com
SHANK’S TAVERN
36 S. Waterford Ave. • Marietta
426-1205 • www.shankstavern.com
SPILL THE BEANS CAFE
43 E. Main St. • Lititz
627-7827 • www.spillthebeanscafe.com
SYMPOSIUM RESTAURANT
125 South Centerville Rd.
Lancaster • 391-7656
T. BURK & CO. DELI RESTAURANT
2433A Old Philadelphia Pike
293-0976 • [email protected]
THE CHERISHED PEARL
BED AND BREAKFAST
Honeybrook • 610-273-2312
www.thecherishedpearl.com
WILLOW VALLEY RESTAURANT
2416 Willow Street Pk • Lancaster
464-2711 • willowvalley.com
CHOO CHOO BARN, INC.
Route 741 East, Strasburg
687-7911 • www.choochoobarn.com
DUTCH APPLE DINNER THEATRE
510 Centerville Rd, Lancaster
898-1900 • DutchApple.com
LEISURE LANES
3440 Columbia Ave.
Lancaster • 392-2121
JUKEBOX NIGHTCLUB
1703 New Holland Ave. • Lancaster
394-9978 • Jukeboxnightclub.com
NEW SINGLES
713-1494
www.newsinglesusa.com
SOVEREIGN CENTER
Reading, PA
www.sovereigncenter.com
TELL LIMOUSINES
18 Richard Dr., • Lititz
www.telllimo.com • 1-866-469-8355
AMERIPRISE FINANCIAL
30 E. Roseville Rd. • Lancaster
Ted Williams • 431-0522
AMERICAN SLEEP CENTER
1957 Fruitville Pk. • Lancaster
560-6660 • www.specialtysleepcenter.com
THE BED & FURNITURE
WAREHOUSE
166 Arrowhead Dr.
Rapho Industrial Park • 653-8096
www.bedandfurniture.com
FURNITURE THAT FITS
3515 Columbia Ave
Mountville • 285-2547
HERITAGE DESIGN INTERIORS
1064 Main St., Rt. 23 • Blue Ball
354-2233 • [email protected]
WICKER IMPORTS
1766 Oregon Pike
Lancaster • 560-6325
WOLF FURNITURE
Rohrerstown Rd. exit of Rt. 30 • Lanc
209-6949 • wolffurniture.com
A THERAPEUTIC EFFECT
123 Oakridge Dr.
Mountville • 285-9955
ALBRIGHT & THIRY ORTHODONTICS
1834 Oregon Pk • Lancaster
569-6421
AMERICAN LASER CENTER
898-9170
www.americanlaser.com
COCALICO AREA HEARING
SERVICES
3 Cardinal Drive • 336-8198
DR. BENJAMIN F.D. CHIKES
Practice limited to orthodontics
Ephrata • 738-4901
HARMONY FITNESS-A Women’s Gym
3695 Marietta Ave. • Lancaster
285-3476 • harmonyfi[email protected]
HARTZ Physical Therapy’s
Medically Adapted Gym (M.A.G.)
90 Good Drive • Lancaster
735-8880 • www.hartzpt.com
HEALTH e-TECHNOLOGIES
538-8392
www.healthe-tech.com
HOME FITNESS EQUIPMENT
1955 Manheim Pk. (Foxshire Plaza)
Lancaster • 509-7752
JUICE PLUS+/HURST PARTNERS
INTERNATIONAL, LTD.
800-384-1962
www.yourhealthstyles.us
L & E MASSAGE THERAPY CENTERS
Lancaster and Ephrata locations
560-6788 and 721-3254
MERLE NORMAN COSMETIC
STUDIO
Park City Center • Kohl’s Wing
Lancaster • 393-2393
PATRICIA’S HAIRSTYLING CENTER
3844 Columbia Ave.
Mountville • 285-2838
PAVELKO SENIOR CONSULTING
SERVICES, LLC
517-8871 • www.pavelko.org
POUNDS TO FREEDOM
900 B Centerville Rd.
892-7448
SUSQUEHANNA HEARING CENTER
24A E. Roseville Road
Lancaster • 569-0000
THE REJUVENATION CENTER
616 Paxton Place • Suite 102
Lititz • 569-3040
THE SPA AT INTERCOURSE VILLAGE
3544 Old Philadelphia Pk • Intercourse
768-0555 • 800-801-2219
YOUR HEALTH STYLES FOR LIFE
(Laser Skin Care)
148 E. Main St. • Leola • 405-0881
A. E. KEENER ELECTRIC
1510 Quarry Lane
Lancaster, PA • 575-0949
CALDER DOOR & SPECIALTY CO.
1296 Loop Rd. • Lancaster
397-8295
CDR IMPROVEMENTS, INC.
P.O. Box 192 • Denver
800-543-9896 • [email protected]
FURNITURE MEDIC
2274 Manor Ridge Dr.
Lancaster • 393-8545
GOCHNAUER’S HOME
APPLIANCE CENTER
5939 Main St • East Petersburg
569-0439 • www.gochnauers.com
HERITAGE DESIGN INTERIORS
1064 Main St., Rt. 23
Blue Ball • 354-2233
www.heritagedesigninteriors.com
HOME INSTEAD SENIOR CARE
Serving Lancaster County • 207-0755
homeinstead.com/589
INDEPENDENT STAIR LIFT SOLUTIONS
401 Granite Run Dr. • Lancaster
626-4401 • yourIHS.com
ISLAND PAINTING, INC.
3806 Concordia Rd
Columbia, PA • 285-9074
KEN GUNZENHAUSER & ASSOC.
BASEMENT DAMP PROOFING
171 Ridgeway Ave. • Ephrata
368-6183
KREIDER’S CANVAS SERVICE
73 W. Main St. • Leola
656-7387 • www.KreidersCanvas.com
LANCASTER BUILDING SUPPLY
WINDOWS DOORS and MORE, LLC
1851 Lincoln Hwy East • Lancaster
393-1321
www.lancasterbuildingsupply.com
LANCASTER DOOR SERVICE
1851 Lincoln Hwy East • Lancaster
394-4724 • www.lancasterdoor.com
DIRECTORY
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May 26, 2012 • BOOMers
®

9
LANDIS at HOME
www.landisathome.org
PREMIERE CARPET CLEANERS
www.premierecarpetcleaners.com/boomers
842-2015
SCOOTER WAREHOUSE
401 Granite Run Dr. • Lancaster
393-8213 • LancasterScooterWarehouse.com
SIEGRIST DECORATING
232 W. Main St.
Leola • 656-2826
STERMER BROTHERS STOVES & SPAS
1330 Harrisburg Pk • 207-0901
www.stermer.com
TRIANGLE REFRIGERATION CO.
Brownstown • 656-2711
ZIMMERMAN’S ROOFING, LLC
325 B West Main St. • New Holland
354-3737 • www.zimmermansroofing.com
PARKHILL JEWELRY
Ephrata • 733-8800
VINCENT & CO. FINE JEWELERS
1633 Lititz Pike • Lancaster
299-GEMS
DREAM DINNERS
Lancaster • 509-4530
www.dreamdinners.com
DEB’S PET BUDDIES
In Home Pet Sitting
Lititz • 283-4438
www.debspetbuddies.com
AMERICAN TASTES
Suite E, Silver Spring Center
3545 Marietta Ave. • Lancaster • 285-1361
ELLEN’S HUMMELS
2495 Lincoln Hwy, Quality Center
Lancaster • 394-8138
FLOWERS BY PAULETTE
258 N. Queen St. • Lancaster
295-5411 • www.flowersbypaulette.com
IHDE’S STUDIOS
25 N. Charles St. • Ephrata
738-0835 • www.ihdestudios.com
KEYSTONE EQUINE PET & WILDLIFE
781 E. Main St.
Mount Joy • 492-0027
LEGACY USED BOOKS & COLLECTIBLES
145 E. Main St. • New Holland
351-0740
www.legacyusedbooksandcollectibles.com
NIMBLE THIMBLE
45 N. Market St. (next to Quilt Museum)
Lancaster • 299-5244
[email protected] • nimblethimble.biz
PENNSYLVANIA TOY ACADEMY &
THE PARTY SHOP INC
705 Olde Hickory Rd • Lancaster
569-2286 • [email protected]
PUFF N’ STUFF
253 N. Queen St. • Lancaster • 393-9772
Myspace.com/puffstuff253
SUK SHUGLIE GALLERY
1320 B Manheim Pk (beside Essis)
Lancaster • 393-0966
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BOOMers
®
• May 26, 2012
T
he U.S. Department
of the Treasury
is encouraging
recipients of Social
Security and other
federal benefts to switch from
paper checks to electronic
payments ahead of the March
1, 2013, deadline. On that date,
all people who receive federal
benefts, including Social
Security, must get their monthly
payments via direct deposit into
a bank or credit union account
or on a Direct Express
®
Debit
MasterCard
®
card. The switch
to electronic payments will
save taxpayers $1 billion over
10 years.
Safe, secure, required
“As this deadline approaches,
we’re urging the remaining
10 percent of federal beneft
recipients who still receive a
paper check to make the switch
to electronic payments as soon
as possible,” says Treasurer of the
United States Rosie Rios. “The
switch to electronic payments
is a win-win for federal beneft
recipients and for taxpayers.
It provides a safer, more
secure, more convenient
way for Americans to access
their federal benefts, while
also improving government
effciency and delivering more
than $1 billion in savings. The
sooner everyone makes the
switch, the sooner we’ll realize
those benefts.”
The Treasury Department
published a fnal rule in
December 2010 to gradually
eliminate paper checks for
federal beneft payments.
Since May 1, 2011, all
people newly applying for
federal benefts, including
Social Security, Supplemental
Security Income (SSI), Veterans
Affairs, Railroad Retirement
Board, Offce of Personnel
Management benefts and other
non-tax payments, have had to
choose direct deposit or a Direct
Express
®
card when they sign up
for the beneft. March 1, 2013,
is the fnal deadline by which all
remaining federal beneft check
recipients must receive their
money electronically.
Countdown to all-electronic
Social Security payments begins
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A Legacy of Trust. A Future of Excellence.
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1261 Division Highway, 2nd Floor (Nolt Dental Bldg.)
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SPONSORS
We'll see you at the
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The Physicians at Argires, Becker, Marotti & Westphal
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May 26, 2012 • BOOMers
®

11
n
Ninety percent already use
direct deposit
For the frst time in recent
history, the number of monthly
paper check payments for
Social Security, Veterans Affairs
and other federal benefts has
dropped to approximately 7
million. Currently, about 90
percent of Social Security and
SSI payments are being made
electronically, up from 85
percent in December 2010.
“We’ve come a long way
in informing Americans that
direct deposit is a faster,
easier and more reliable way
to receive their money, but
there is still more work to do,”
Rios says. “We are continuing
that strong commitment to
public education, aggressively
reaching out to check recipients
with information about how
to easily make the transition
and helping them through
the change.”
Make the switch today
Federal beneft recipients can
switch to electronic payments
online at www.GoDirect.org
or through the U.S. Treasury
Electronic Payment Solution
Center toll-free at 1-800-333-
1795. It’s free to switch and
takes less than 10 minutes.
The preceding information
has been provided by the U.S.
Department of the Treasury,
Financial Management Service.
The Go Direct
®
campaign
is sponsored by the U.S.
Department of the Treasury
and the Federal Reserve Banks.
The Direct Express
®
logo, Go
Direct
®
and Direct Express
®

are registered service marks,
and the Go Direct(SM) logo
is a service mark, of the U.S.
Department of the Treasury,
Financial Management
Service. The Direct Express
®

Debit MasterCard
®
card is
issued by Comerica Bank,
pursuant to a license by
MasterCard International
Incorporated. MasterCard
®

and the MasterCard
®
Brand
Mark are registered trademarks
of MasterCard International
Incorporated.
COURTESY OF ARA CONTENT
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BOOMers
®
• May 26, 2012
I
n his own words, Ed
Stoudt has hit “the
trifecta” this year.
His Black Angus
restaurant, an Adamstown
presence since 1962, turns 50
in 2012. The adjoining Black
Angus Antiques Mall, with more
than 300 dealers, is turning 40.
It keeps company with several
other vintage furniture and
whatnot meccas on Route 272,
near the county’s northern
entrance to the Pennsylvania
Turnpike.
And, Stoudts Brewing
Company, which crafts beer
in a style that might save you a
plane ticket to Germany, hits
the 25-year-mark as we speak.
Its giant tanks are as silver as a
silver anniversary.
Consider what craftsmanship
comes out of those tanks.
Take the long trek from the
central part of the county to
Adamstown — from downtown
Lancaster it is almost an hour’s
drive — and you might meet
up with the Fat Dog, or the
Scarlet Lady. They are both
tempting and provocative brews
at Stoudt’s.
They are worth the trip.
And don’t expect light — or is
that “lite” — beer? Ed Stoudt
doesn’t like it. Nor does he
like cheap beer. He likens
making beer at Stoudt’s with the
making of fne wine, where, as
in many vineyards, the smaller,
the better.
“We don’t want to be big,”
says Stoudt, who runs his
empire in tandem with wife
Carol, affectionately dubbed
the “Queen of Hops” on
Stoudt’s Web site. Also involved
are daughter Elizabeth, who
juggles baking, cheese making
and antiques managing, and
son Eddie, who helms the vice
presidency of sales.
It’s very much all in the family.
Which is not something you will
get from a mega-brewer. That
can also be said for the volume.
Stoudt’s turns out, on average,
11,000 to 12,000 barrels of its
brews a year. They “max out,” Ed
Stoudt says, at 14,000 or 15,000.
That sounds like a lot, but this
isn’t mass-produced stuff. If you
are going to try one of Stoudts
brews, be warned: the alcohol
content is a bit higher than your
average Budweiser. But it is
something to be sampled and
savored, not slammed down at a
fraternity party.
VINE & STEIN
Written by: Stephen Kopfinger
Stoudts Brewing
Company’s crafts
European-style beer
Ed Stoudt
“I haven’t had a headache
in 20 years,” Stoudt admits of
(responsibly) imbibing in his
product on a daily basis. (Hey,
it’s part of the job).
The beer at Stoudts is made
European-style, but it also
harkens back to Lancaster
County’s own German-American
roots, when breweries here
fourished until World War I
and Prohibition put a cap on
such things.
“We’re making beer the
way they do in Europe,”
Stoudt proclaims. “And the
way they used to make it
in Pennsylvania.”
Take a look behind the scenes
at Stoudts and you see — and
smell — the hefty grains that
go into the brew, just like in the
old days.
“You start with the mashing,”
notes Stoudt, as he proudly show
off the massive tanks — some
are as tall as a two-story house —
that goes into what turns out to
be beer.
Most of the barley Stoudt uses
comes from “the West, some out
of Canada, some out of Europe,”
Stoudt says. “Barley has more
complex sugars.”
What’s left over — a kind of
yeasty, mushy mix, is distributed
to local farms. So, in a sense,
what comes from the earth goes
back to the earth.
If you want a more direct
connection to the German
homeland, Stoudts has been
written up in Germany’s
prestigious Stern magazine.
The brewery, restaurant, and
antique market are also cheek-
by-jowl with Stoudtburg Village,
a re-created Deutschland
habitat complete with shops and
a hamlet-anchoring clock tower.
At Wonderful Good Market
you’ll fnd artisanal cheese
and crusty bread (or maybe a
handmade soft pretzel), too.
Between the beer, the shops
and the food, one can easily
spend a long day here, or even
a weekend.
Or you can pick up a Stoudts
brew by-product at several local
distributors. If you’re in the
Philadelphia area (just a shot
down the Turnpike nearby)
Stoudts suds can be found
at dozens of city pubs and
restaurants.
“Philadelphia is our biggest
market,” notes Stoudt of the
state’s largest customer for his
beer.
If you don’t drink beer,
Stoudts is still a dining
destination, complete with
limited-edition Pablo Picasso
prints in one of the Black
Angus’s many dining rooms.
There’s also a vintage Packard
automobile (it’s the size of a
small ocean liner) in the lobby.
One thing you won’t fnd
here is discount drafts. Again,
Ed Stoudt doesn’t like it. But
he’ll tell you those extra pennies
are worth it. And after all, what
better way to have a nice — and
perfectly legal — rendezvous
with the Scarlet Lady, or a romp
with the Fat Dog?
n
May 26, 2012 • BOOMers
®

13
StoudtS Brewing Company
route 272 (2800 n. reading
road), adamstown.
Call 484-4386, or log on to
stoudts.com.
Photos by Joyce Fitzpatrick
14
BOOMers
®
• May 26, 2012
n
T
urkey salad with
fresh tarragon,
crostini spread with
homemade pesto
and a refreshing mint
mojito on a hot summer day.
What do these things have in
common? Fresh herbs. Whether
cooking for a family, entertaining
friends after work, or having
a romantic cocktail with that
special someone, fresh herbs
can be the difference between
ordinary and extraordinary.
Fresh herbs can take cooking
and entertaining to the next level.
This goes way beyond adding
oregano to your spaghetti
sauce. Did you know you
can save money,
time and
waste of produce if you grow
your own fresh herbs, right there
on your kitchen windowsill?
Basil and parsley are two of
the most common herbs grown
in kitchens. This is because these
herbs have a wonderful scent,
are relatively easy to grow and
are very common ingredients in
both winter and summer dishes.
Other popular herbs include
dill, cilantro, chives, rosemary,
oregano, thyme, mint and sage.
One note on mint — this herb
spreads quickly and can become
unmanageable in the yard. But
mint does extremely well in
containers — just make certain
you keep the container separate
from your other herbs.
With only a window
ledge and very
little effort,
you can have
fresh herbs
at your
fingertips.
To get
s t a r t e d
g r o w i n g
h e r b s
i n d o o r s ,
try these
h e l p f u l
hints:
Location is key. Herbs like sun,
so make certain your window
area receives plenty of good light
— preferably from the south.
Stem herbs like oregano and
thyme will send out new growth
toward the sun, so also plan to
rotate the pots to keep the plants
growing tall. You might consider
setting up a grow lamp to give
your herbs additional light —
especially in the winter months
when the daylight hours are
shorter and less intense.
Grow those tiny seeds. Getting
your herb garden started might
seem like a monumental task,
but the Miracle-Gro Culinary
Herb Garden makes this process
so much easier. Plant the handy
seed disks — choose three
from basil, chives, cilantro, dill
and thyme — directly into the
mini Gro-Bag, which contains
Miracle-Gro Potting Mix. Keep
the soil damp and your herbs
will thrive. You can also try the
Culinary Herb Kit to grow a
single herb plant. Simply pour
the nutrient-enriched potting
mix — which comes in the kit —
into the bamboo pot and plant
the seed disk. Both kits come
with recipes on the back, or visit
www. groyourown. com for
additional recipes.
Water mainten nce. As your
plants develop, prevent over
watering by allowing the soil to
dry to the touch. When watering,
use enough moisture to see water
pooling near the container drain
holes.
Trimming and upkeep. If you
use your herbs frequently, you
probably won’t need to trim off
any dead branches or leaves.
But if you do notice dead leaves
on branches, trim those away to
allow for new plant growth.
As your herbs grow along your
window sill, don’t forget to plan
delicious recipes using these
fresh ingredients — recipes
that will delight the palate and
impress your friends. Consider
some of the following ideas for
incorporating fresh herbs into
your meals:
1. Make your own pizza. Spread
olive oil or sauce over pizza
crust, then top with fresh
veggies and chopped up basil,
rosemary, thyme and oregano.
A little cheese and you’re ready
to bake.
2. Pesto is a great basil-based
sauce, and when made, freezes
well so you can have a delicious
dinner all winter long.
3. Decorate soups — both out
of a can and homemade — with
parsley, chives or to emit a bit of
spice, cilantro.
4. Add a couple basil leaves to a
sandwich for some unexpected zip.
5. Give salads a slight peppery
taste by tossing the lettuce with
cilantro, mint and chives.
6. Freshen your drinks with
crushed mint. It will give
your lemonade or iced tea a
surprising kick and make your
mint julep even tastier.
7. Can some pickles using
fresh dill.
8. Develop rubs for chicken and
pork using dill or sage.
9. Make a fresh bouquet garni
by tying together assorted
fresh herbs with thread. Then
just drop into soups, stews or
roasting meats.
10. Don’t forget, herbs aren’t
just for cooking. Give an herb
in a painted pot as a hostess
gift or use an herb topiary as a
centerpiece to add interest to
any gathering.
The options are endless, and
as you browse through your
recipe collection, you won’t
have to look far for seasoning
ingredients — they are growing
on your windowsill!
Fresh herbs all year make
for great entertaining
COURTESY OF ARA CONTENT
May 26, 2012 • BOOMers
®

15
Everyday Living
Average Cost of a New Home ...............$13,050
Average Income per Year ........................$6,000
Gas Per Gallon ..................................... 30 cents
Average Cost of a New Car .....................$3,500
Loaf of Bread ....................................... 21 cents
Ticket to the Movies ................................. $1.25
Pop Films
1. The Carpetbaggers
2. It’s a Mad, Mad, Mad,
Mad World
3. The Unsinkable
Molly Brown
4. My Fair Lady
5. Mary Poppins
Pop TV Shows
1. Coronation Street
2. The Andy Griffth Show
3. The Flintstones
4. Mister Ed
5. The Avengers
6. The Dick Van Dyke Show
Vietnam War: Gulf of Tonkin Resolution allows
President Lyndon B. Johnson to wage all out
war against North Vietnam without securing a
formal Declaration of War from Congress.
Warren Commission report on the
assassination of President John F. Kennedy
concludes Lee Harvey Oswald acted alone.

Jack Ruby is convicted of the murder of
Lee Harvey Oswald, the alleged assassin of
President Kennedy.

James H. Meredith, an African American
and a former serviceman in the U.S. Air Force
begins his degree at the white only University
of Mississippi in Oxford, Mississippi.

Dr. Martin Luther King, Jr receives the Nobel
Peace Prize.

The Civil Rights Act of 1964 is signed into law
by President Johnson.

U.S. Surgeon General reports that smoking
may lead to lung cancer.

Sony introduces the frst VCR.
The Beatles make their frst appearance on
the Ed Sullivan Show.
The frst Ford Mustang
from Ford Motor
Company is made.
Top Musicians
1. The Beatles
2. Roy Orbison
3. Ella Fritzgerald
4. The Drifters
5. Jim Reeves
Flash back
World’s Fair is held
in New York.
What Happened
Bob Dylan
releases
“The Times
They Are
a-Changin”.
COURTESY OF ARA CONTENT
16
BOOMers
®
• May 26, 2012
I
t’s barbecue season, and no one’s
ever going to complain about a
delicious cut of meat cooked over a
hot fame, no matter how you slice
it. But do you want to merely satisfy
your guests’ hunger, or have them talking
for the rest of the season about that
perfectly juicy and tender smoked pork
they had at your house — and secretly
wondering how to replicate it?
One of the best ways to take your
barbecue to the next level is to add
unforgettable smokehouse favor. “If
you don’t have a smoker, you might
be reticent to try smoking your meat,
but it’s entirely possible achieve great
smokehouse favor on the grill or in your
oven,” says Hard Rock Cafe Executive Chef
Jason Gronlund.
Gronlund’s staff recently rolled out
a host of new authentic smokehouse
menu items including three versions of
smokehouse sandwiches from Shanghai,
South Carolina and Texas. He provides
the following tips for creating that fall-
off-the-bone smokehouse pork shoulder,
whether you are cooking on the grill or
in the oven.
Selecting your cut and rub
“For pulled pork, the Boston butt cut,
which is actually a type of pork shoulder
cut, is always a great call,” says Gronlund.
No matter which way you’ll be smoking
the meat, start by liberally applying a dry
rub to the entire surface of your meat.
Using a gas grill
1. Heat half the grill to medium -
the left side works better in most grills,
says Gronlund.
2. Sear the outside of the pork shoulder
on the hot side of the grill heating it to
just above room temperature.
3. Move the pork shoulder into a grill
pan on the right (off) side of the grill.
Add a half-inch of water to the pan.
4. For a strong smoky favor, tightly wrap
wood chips of your preferred variety in a
cigar-like package of tin foil, poking holes
in the foil. Place the package directly on
top of the hot burner so that it begins
to smolder. Throughout the cooking
process, check to make sure that smoke
is still coming from the package, as that’s
what will give the meat its smoky favor.
5. Now you wait, as the pork shoulder
will take about seven hours to cook. Check
every hour or so to make sure the pan has
enough water; add water as needed.
6. You’ll know it’s done if the meat
separates easily when stuck with a
grilling fork.
Using the oven
“Whether you’re drawn inside because
of bad weather, or simply want a little
more control over the fnished product,
using the oven’s also a great option for
smoked pork shoulder,” says Gronlund.
1. Use a braising pan and heat oil
in the pan on the stove before adding
the shoulder. Lightly caramelize the
side of the roast and heat to just above
room temperature.
2. Preheat the oven to 300 F. Add a
half-inch water to a braising pan with 3
teaspoons of liquid smoke. Cover pork
should tightly with plastic wrap — if it’s
wrapped tightly it won’t melt — and place
in the pan in the oven.
3. Cook for four hours in the oven until
meat is easily separated with a fork. Let it
sit for at least a half hour after you cook
the meat, which will allow for the juices to
settle and tenderize the meat.
“And of course you can’t have true
barbecue without a quality barbecue
sauce,” says Grondlund. “Here’s your
opportunity to give it a regional favor,
as a quick recipe search will educate you
on the differences in barbecue sauces by
area of origin. Find a made-from-scratch
recipe that suits your culinary skill level,
and the sauce can be made while you
cook the roast.”
To get a sense of what true smokehouse
favor should taste like, visit one of
Hard Rock’s locations throughout the
world to try one of their new or classic
smokehouse offerings. Each restaurant
is equipped with a smoker, which allows
chefs to deliver authentic smokehouse
favors from throughout the world. For
more information and locations, visit
www.hardrock.com.
A guide to
getting great
smokehouse
favor
All-weather barbecuing:
n COURTESY OF ARA CONTENT