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Worth Recognizing: Janet Saunders

Community Members Who Go Above & Beyond: Literacy Delaware volunteer improves lives of language-challenged adults

For the past nine years, Janet Saunders has taught adults who do not know how to speak, read, and write English how to communicate. “I come from England,” says Saunders. “I know how difficult it is to move and live in another country, but it’s difficult enough not knowing the language.”

As a volunteer for Literacy Delaware, Saunders, who lives in Wilmington, meets one-on-one with English language learners from Korea, China, the Caribbean or Latin America at local libraries throughout the week. And for two hours on Monday and Wednesday mornings, she leads a class at West End Head Start on Wilmington’s West Side.

Besides English learners, and as part of LD’s mission, Saunders has also tutored adults who read at or below fifth grade level. Low communication and reading skills limit a person’s economic, health, and social benefits, says Saunders. “The intent is to give the learners enough basic skills to handle their most essential needs. It helps the community as a whole to have competent people who can hold jobs and thus improve the lives of their children. It’s a benefit for everyone.”

According to the international non-profit ProLiteracy, one in six U.S. adults lacks basic literacy skills. Cindy Shermeyer, LD executive director, says it’s about the same in Delaware.

Studies also show that children of parents with low literacy skills have a 72 percent chance of being at the lowest reading levels themselves.

Currently LD has 80 volunteer tutors and 150 students. Thirty percent are basic learners while 70 percent are English language learners. Over 2,900 students have received free assistance since the non-profit’s inception in 1983. The statewide organization trains volunteers who are mostly retirees from careers such as marketing, banking, information technology, law and nursing. They teach basic English skills and/or basic reading, writing and math skills. The organization relies on fundraisers, grants and private donations.

Saunders, a former chemist, moved to the United States in 1959. She retired as a computer programmer in 1999 while living in Plymouth Meeting, Pa., and became a U.S. citizen in 2002. When she moved to the First State in 2009, a friend told her about Literacy Delaware, and she has been a volunteer ever since.

“I get a great deal of satisfaction from feeling that I have helped people improve their lives,” Saunders says. When she’s not busy tutoring, she is registering learners, helping with tutor orientation, or with social and fundraising events.

“She (Saunders) is amazing in her compassion, commitment, and dedication to this entire adult literacy endeavor,” says Shermeyer. “Her learners love her.”

An English learner, Esneyder Lopez, 52, says he’s taking full advantage of the free program and its volunteers. The Wilmington resident started taking classes five months ago to improve his job prospects. A successful business owner in Colombia, Lopez left everything behind eight years ago because of unsafe conditions in the South American country.

He says the classes have helped him increase his confidence and he’s no longer afraid to leave his home. “I can communicate. I no longer fear making mistakes, life is a lot simpler.”

He’s also a diabetic, and he says he can now understand his doctor’s diet recommendations. “If not for the program, my life would be very difficult,” Lopez says.

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Thirty’s Something

During a staff meeting in preparation for this anniversary issue, editor Bob Yearick insisted now was the time—after all these years—to reveal to readers what the TSN, in our corporate name TSN Media, represents.

I figured the story behind the letters would be about as interesting to readers as what I had for breakfast. So, I rejected the suggestion as being self-absorbed. But the staff countered, taking turns to support Yearick’s argument. Turns out, each had been asked more than once about the acronym. Plus, Facebook is the place to reveal what you had for breakfast.

So, I reconsidered. Not because I really believed readers were dying to know the story behind three letters, but because it was a good opportunity to share my view on why Out & About has survived for 30 years.

But first, for those who must know, TSN stands for The Softball News, a publication I started back in 1983 as a moonlight enterprise when I was a sportswriter for a small weekly in Maryland. It was my first taste of independent publishing and a lifelong lesson in the travails of being butcher-baker-candlestick-maker. To say it was a mom-and-pop operation would have been exaggerating my staff size by 100 percent. I sold the ads, designed the ads, covered the games, wrote the stories, wrote the headlines, laid out the magazine, then with the magic of wax and a razor blade, pasted the halftones and galleys on graph paper and did a late-night sprint to the printer and returned the next morning to pick up the publication and help deliver it.

Obviously, the experience didn’t scar me for life because in 1988 I began publishing Out & About while still producing The Softball News. Two publications merited a corporate name, so I chose the initials of The Softball News for one simple reason: I thought they were lucky. When The Softball News debuted in ‘83, we were the newest of approximately 50 softball-specific publications in the country. In less than a decade, that number was seven. We were one of the seven.

The secret to that survival? Recognizing an audience and adding energy to their passion. We engaged the audience in ways they found flattering and entertaining.

We didn’t just compile score and standings, we told colorful stories, had dynamic photography, and treated the sport like it was the biggest thing since WWF. We shined a spotlight on weekend warriors by naming Players of the Week, Teams of the Week and Top 10 rankings. And just to stir up the rivalries, every headline was a pun:  Herman’s Meats grills Goldey Beacom Alumni; Casapulla’s peppers Brandywine League foes. In fact, we were able to raise the profile of the game enough that we even had a short-lived TV show on local cable.

Five years later, we took that same energy into Out & About, ignoring the naysayers who complained there wasn’t enough going on in Wilmington to support our endeavor. In fact, during our first six months, more than a few area businesses told us quite candidly—and without animus—they doubted we’d last a year.

Undaunted but far from overconfident, we stayed true to our mission and convinced enough talented writers, photographers and artists that with their help we could be a valued storyteller. Compelling local stories told by local talent has been the key to our success.

That and our genuine commitment to the community. From the beginning we didn’t just chronicle the scene, we worked to expand it. When we saw a worthy enterprise in need of a hand, we tried to lend it. When we noticed a void, we worked to fill it.

In fact, we batted around a lot of ideas regarding the proper way to commemorate this anniversary. A bash for the decades was considered. In the end, we chose to stay true to our personality — more about the community and less about us.

The result, with apologies to ESPN, is our very own 30 For 30…30 events to commemorate 30 years. Ambitious, for sure, but it’s a fitting way to showcase many of the partnerships Out & About has developed over the years – partnerships indispensable to our longevity.

Thirty years? Go figure. To think that I’ve now spent half of my life publishing this magazine is, personally, astonishing.

But it’s also quite rewarding to reach this milestone, to know the community still has value for your contribution. That’s something Out & About has never taken for granted. And something we never will.

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Of Chocolate Bars & Cacao Farmers

Working out of their Arden home, Stuart and Mhairi Craig are the founders and sole employees of Double Spiral Chocolate and the state’s first bean-to-bar chocolate makers. Here’s why you should pay $3.75 for one of their bars.

The source of one of Delaware’s most palatable secrets is hidden away in a second-floor room of the Arden home of Mhairi Craig, a registered nurse, and her biochemist husband Stuart. Walk past the glowing fireplace and tidy kitchen, then climb the stairs to the spare room above the garage, and you’ll find a small-scale chocolate-making process that floods the space with the warm and slightly pungent scent of cacao. The Craigs are the first bean-to-bar chocolate makers in Delaware, leaders of what has the potential to be a trend not unlike the third-wave coffee movement that developed over the past 30 years. Statistics show that in the last 10-15 years, bean-to-bar chocolate makers have increased from just a handful to more than 200 in the United States. For now, the couple rules the local industry with Double Spiral Chocolate, a part-time project that distributes to local small businesses like Newark Natural Foods, Delaware Local Food Exchange, Drip Café and Little Goat Coffee Roasting. Double Spiral goes through 35 pounds of chocolate a month, making 500 bars. The potential for larger success is certainly there, but the couple, juggling busy jobs, are determined to keep it a two-person, part-time gig—right now, anyway. And that’s partially because they’re not in it for the money. They just about break even (their chocolate bars could arguably be priced higher than $3.75, and they’re known to donate boxes of chocolate). Mainly, they want to provide healthy snacks while supporting ethical cacao farming (more on that later). Originally from Scotland, the Craigs met as grad students in Edinburgh, married in 1984, moved to the U.S., and ended up here on the northern cusp of Delaware two-and-a-half years ago. Mhairi works at the Endoscopy Center of Delaware in Newark, and Stuart is director of regulatory and scientific affairs at DuPont Nutrition and Health.

Most Double Spiral chocolate is made with two ingredients: unrefined sugar and cacao. Photo Krista Connor

Before moving here, Mhairi had begun experimenting with homemade chocolate as part of a personal interest in the relationship between diet and health. Meanwhile, in 2016, Stuart worked on a project examining unrefined sugar. He wondered—can chocolate be made with the stuff? “I had only seen it with white sugar,” he says. “I’ve worked with chocolate in the past with Nabisco, so I knew enough to know that I couldn’t think of a reason why you couldn’t, but there must be a reason ’cause nobody does.” In fact, it had been done. Stuart’s research unearthed an entire movement called bean-to-bar, comprising makers dedicated to sourcing organic, sustainable cacao (which is the fermented seed chocolate comes from). The function of a bean-to-bar maker is to start with the cacao bean and from there, roast, grind and smooth the chocolate, all from scratch. The Craigs tried it, using willing friends as guinea pigs. They launched Double Spiral Chocolate just before the move to Arden. (A double spiral is an ancient Celtic symbol representing how two opposite components can find balance.) Their reputation preceded them, and before they even moved in they were known in the tight-knit arts community as “the chocolate people,” which still makes them laugh. Of their part-time pursuit, Stuart says: “It’s something interesting to do.” His nonchalant tone belies the impact of the product—one-ounce chocolate bars that delight the palate while evincing memories of some childhood fiction or dream—not to mention the passion with which he and his wife pursue a pure and ethical production process.

Chocolate Alchemists & Eccentric Innovations

Stuart Craig, a biochemist, checks on texture and taste during the chocolate-making process. Photo Krista Connor

Most Double Spiral chocolate is made with two ingredients: cacao beans and unrefined cane sugar. For flavored bars, a third ingredient is added. This could be whole food, freeze-dried fruits like raspberry and ginger, or mint leaves, or even coffee from Newark’s Little Goat Coffee Roasting Co. From cacao bean to chocolate bar, the complex process takes about three days to make a batch, which equals approximately 100 bars. The Craigs’ sunlit chocolate room acts as both a sterile science lab—not an unwanted dab or drip of chocolate to be seen —and minimalist bakery kitchen, where silky-smooth, finished bars wait on trays to be wrapped. Each batch goes through the same process: Cacao beans are sorted and the selected ones are poured into a small roaster to develop flavor. Then, to separate the now-nibs from the husk, they’re cracked and winnowed (meaning the shell is blown away). Next, the nibs are ground and refined in a melangeur—a bowl that crushes the nibs between granite stones to produce a warm liquid. Unrefined sugar is added, and the process continues for eight hours. Flavor development continues overnight through a process called conching, then the chocolate can either be aged (for several months), a third ingredient could be added, or the chocolate can be tempered (Tempering is a precise temperature profile with a lot of physical chemistry involved—it produces the desirable beta-crystal form of cocoa butter). This leads to the characteristic melt-in-your-mouth chocolate bar shine and snap. Finally, the bars are molded and wrapped with labels printed from the Craigs’ home printer. Wrappers are made from recycled sugar cane. Being a self-trained, small-scale producer of a product that is yet to trend means the market may not have what you need. But the Craigs are resourceful. For example, a hair dryer was originally used to blow the shells away from nibs. Now they’ve graduated to the winnower attached to a Shop-Vac. And the roaster? It’s a repurposed rotisserie chicken oven. “It’s very much a labor of love,” says Stuart. “Some days it’s labor, some days it’s love.” The process would be a lot easier—and cheaper—if they added extra cocoa butter or other ingredients. “But we want to stick with these simple things,” he says, “or add that third interesting flavor.” Double Spiral bars are one ounce for a reason—that’s the daily recommended amount of chocolate. And science suggests you’d need at least 70 percent cacao to have all the health benefits associated with it, which is why Double Spiral’s cacao percentage only goes up from there. That sets them apart from many major chocolate companies, who use as little as 10 percent cacao, with the rest of the ingredients dominated by sugar and fat.

The Bigger Picture

When you pay $3.75 for a Double Spiral Chocolate bar, you’re getting more than a flavorful, healthy snack. Here’s why: The Craigs have traveled to a handful of the farms their chocolate is sourced from, including some in Belize, Haiti and the Dominican Republic. Up next is Guatemala. The trips reveal a side of the chocolate world that consumers never see, and demonstrate why sustainably-produced chocolate is linked to the survival of farmers and rain forests. It all starts in the jungle. Pods housing cacao seeds grow on trees found in rainy, tropical areas. They’re often grown on large farms where people are overworked and underpaid. But like others in the bean-to-bar movement, Double Spiral sources its beans ethically. Their supplier, Uncommon Cacao, links small holder farmers to the specialty cacao industry and ensures transparency and a good profit for the farmer. “The supply chain is very transparent,” says Mhairi. “As opposed to big companies.” One huge issue masked by big-company supply chains is child labor. That’s because many farmers only average $1 a day working with major supply chains, so they must send their children to work. Leaders in the chocolate industry—think big players like Nestlé and Hershey’s—have been grappling with the problem for almost two decades, particularly in countries in West Africa. A 2015 U.S. Department of Labor-funded report shows that 2.1 million children were engaged in objectionable labor practices in cacao farming in Ivory Coast and Ghana alone. Feeling the heat of public outcry, some chocolate corporations have vowed to be 100 percent sustainable by 2020 and 2030, but progress is slow. Sustainable companies, of course, forbid child labor. And in addition to providing good wages to farmers and workers, these ethical producers contribute to job growth. Haiti, for example, faces mass amounts of unemployment. Cacao farming is one way to overcome these obstacles and create jobs. “But it’s not just us,” says Mhairi. “We need people to like it and buy the chocolate—to say, ‘From my disposable income I’m willing to pay for this because it will help support farmers and save the rain forest.’” The difference bean-to-bar chocolate can make is huge when it comes to tropical deforestation. The logic is simple: Growers grow what they know will sell. If a farmer can grow a crop and support his or her family, then he or she will be less likely to cut down trees—i.e. clear the rain forest, which is a big problem, especially in Haiti—to plant another crop more likely to sell. The risk that certain strains of cacao will become extinct is currently high as development encroaches or more conventional strains are primarily cultivated. So, bean-to-bar producers also have to focus on maintaining the genetic diversity of the beans they purchase. “An economic model that encourages the maintenance of the rain forest to produce a profitable crop becomes, just by itself, a much more sustainable way of thinking about how we buy our food,” says Mhairi.

The Craigs source their cacao from farms like this one in Dominican Republic. Photo courtesy of Double Spiral Chocolate

On top of everything else, farmers have to grapple with corruption. Once Uncommon Cacao got involved in Haiti, the business partnered with Produits Des Iles SA (PISA), a cacao processor and exporter that offers farmers double what low-paying middlemen, or brokers, give. (Today, PISA works with an association of 1,489 smallholder farmers; 476 of them are female). However, used to buying cacao for a rock bottom price, the previous brokers began threatening and intimidating farmers. They broke into one farmer’s home while he was at church, says Mhairi. “All this is going on in the background and we don’t know about it,” says Mhairi. “Look how many people had to be involved just to get to the container ship: the growing, harvesting, fermentation, drying, putting beans in sacks, loading the sacks into trucks in 90-degree heat. Then there’s the warehouse over here, and our whole process making the chocolate. And at the end of that, some people may think: ‘I don’t want to spend $3 for a chocolate bar,’” she says. “But look at everything that happened to get it to the store.” Says Stuart: “It really comes down to consumers understanding and demanding where their chocolate comes from, and that’s part of the chocolate journey.”

For more information, visit doublespiralchocolate.com.

Stuart and Mhairi Craig. Photo Krista Connor

 

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Shine A Light Celebrates 1968

The usual powerhouse lineup will play the music of half a century ago in the annual concert to support the Light Up the Queen Foundation

When it comes to music, yesteryear can seem like yesterday, and that’s the feeling the annual Shine a Light concert will aim for by rolling back the clock to 1968 to create warm memories for those lucky enough to secure a ticket. Sponsored by the Light Up the Queen Foundation, the concert is set for Saturday, March 3, at The Queen in Wilmington. Tickets for the annual event have always sold out, but there’s still time to purchase general admission or the highly-sought-after VIP tickets, which include a Celebrity Chef menu executed by The CROP Foundation, open bar featuring Tito’s specialty cocktails and Twin Lakes craft beer, exclusive balcony seating, front pit access and more. This year’s concert will once again bring together an all-star lineup of scores of the most popular and revered musical performers in the Wilmington area. For many, 1968 was a year of turmoil, but from that chaos arose some of the best music of the 20th century, and it’s reflected in the set list for this year’s concert. “We have rock, country, jazz, blues, Top-40, and more,” says “Harmonica” Pete Cogan, a veteran of the concert series. “The magic of the show is that it takes everyone out of their own bands and puts you with other people you’ve never played with before. You get to meet other band members and their followers and that really opens up a lot of doors for you as a performer.” “The Light Up The Queen Foundation began in 2008 with a single arts education program and has developed and diversified over the years,” says Tina Betz, the foundation’s executive director. “The concert is by far our biggest fundraiser, pulling in well over a half million dollars in its seven-year run. The money raised allows us to serve about 3,600 children and young adults a year—well over 10,000 in total—through our programs. And we are just picking up speed.” After tackling the Rolling Stones’ catalog for the first few years of the event, organizers decided to fete all styles of music of 1975 three years ago and followed that by celebrating 1976 and 1977 in subsequent years. This year, the decision was made to step back even farther, to 1968, in a salute to a golden year of music.

Kat Pigliacampi, lead singer for Kategory 5, will rock out at this year’s show. Photo Joe del Tufo

John Cassidy, multi-instrumentalist for Kategory 5, likes the idea of celebrating 1968, but says slyly, “I hope we don’t go back to 1959 next year.” When horn player Alan Yandziak jokingly frets they might eventually run out of years and songs, Shine A Light Executive Committee member Tom Williams laughs and says, “Don’t worry, we still have a lot of quality songs from which to choose in coming years.” Guitarist Nick Bucci, regarded reverently by many area musicians, says that 1968 is right in his wheelhouse. “I had the opportunity to play on some Steely Dan songs during previous years’ shows,” he says, “but having a chance to emulate Jimi Hendrix [this year] is a challenge I’m looking forward to.” Bucci’s exalted standing in the musical community contrasts with Cole Petrillo, who will make his debut in the concert series this year. “I used to sneak into practices when my dad (Mike “Pops” Petrillo) would be rehearsing for past shows,” he says. “I hope to get to play on a song with him and also with Pat Kane (guitar),” who played his first Shine a Light show last year. This constant infusion of new performers helps keep the show fresh year after year. Singer Nihkee Bleu also made her debut last year and says her experience was “fun and awesome.” It reinforced in her that “people really love music from 40-50 years ago,” she says. “I spoke to people who could not make it to last year’s show and they were very disappointed. I wasn’t even born in the 1960s, but I think music from that era is more relevant today than it ever was.” Drummer John DiGiovanni, of Steal Your Peach, can relate. “This is my music, the music I grew up on. I was in high school in 1968.” He considers it an honor to be included, especially since a scheduling conflict prevented him from performing at last year’s show. Kat Pigliacampi, lead singer for Kategory 5, has her hair color (sort of) to thank for her first invitation to perform at the show, back when it featured The Rolling Stones’ music. “(Shine A Light Planning Committee member Rob Grant) called me up and said they needed another backup singer,” says Pagliacampi. “He told me they have a blonde, a redhead and needed a brunette, so that was how I first got involved.” She says that back then, “it was a lot more rogue, but still well organized.” Since The Stones don’t feature female lead singers, it was more “guy-oriented,” but she says she will miss the chance to do more disco and prog rock by not continuing on to 1978. Like everyone else, Pigliacampi is looking forward to this year’s show, citing “the spirit of unity. It’s all about the music.” While everyone involved tries to make each show better than the previous year, they also recognize the true focus of the event—the Light Up the Queen Foundation. Kathleen Ford, co-chair of the Shine A Light Committee, says, “The focus on arts education has resulted in even more—and larger—sponsors than ever this year, which allows us to serve more children than before.” With this year’s show offering an enhanced video production with some surprises, tickets are—as usual—going fast to this local musical event of the year. Check availability at LightUpTheQueen.Org/ShineALight.

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Uber & Lyft: Good for the Bar Business

But does responsible drinking take a back seat?

The digital age of rapidly advancing technology is ubiquitous. Each day, new apps offer us ways to connect and make life easier, whether it’s sharing videos and photos, managing our bank accounts, or checking in and meeting up with friends.

The Uber and Lyft apps have revolutionized the ride-hailing landscape, which once consisted of either scheduling a car service well in advance or calling and waiting on a cab for who knows how long. While they both can be used to hop a ride anywhere, the prevailing destinations are bars and restaurants.

Naturally, the hospitality industry welcomes any assistance when it comes to getting patrons to belly up at their establishments. But sometimes those same apps can encourage folks to stay out past the point of intoxication, knowing they have no responsibility to drive. We asked some local bartenders about the positives and negatives of the digital designated driver.

John Kelly, a Wilmington resident who works at Tonic Bar & Grille on 11th Street, has seen his share of guests who range from the mildly buzzed to the utterly sauced. He believes Uber and Lyft have had a positive effect on business, especially in crowded areas where parking can be an issue.

“For the bars and restaurants, ride-hailing is great. It encourages people to stay out a little longer, and sometimes even gets people out in the first place, if they’re going where parking is an issue,” says Kelly. “We have a garage right around the corner, but the convenience factor is big for Uber users, because they can come and go as they please, sometimes for as much as it costs to park.”

Greg Safian, a bar manager at Trolley Tap House, says ride-hailing services keep the crowds out later, especially in his neighborhood, where parking can be almost non-existent on weekend nights. On average, Safian says, about 25 percent of his patrons use Uber on busier nights.

“The taxi thing is pretty much dead, especially in Wilmington, and I don’t know if you’ll find a bartender who doesn’t appreciate how Uber has had an effect on things,” says Safian. “I can recall, in the past, you might see crowds die down a bit after midnight. Not now. Having the option of what is basically a designated driver—to order—keeps people out, which is a good thing.”

Kelly says nearly 50 percent of his patrons use Uber, either to get to Tonic, get home, or both. And even on the occasion where someone has more than their fair share to drink, Uber makes it easy on the bartender to get the inebriated folks home safely.

“Before ride-hailing became popular, calling a cab for someone could take hours, and even trying to get the address out of a drunk person was a challenge,” says Kelly. “Now you can just ask to use their phone to call them an Uber, hit the ‘HOME’ button, and the car arrives within minutes. It’s not like taking someone’s keys anymore. Most people are happy to get home safely for just a few bucks.” 

Irresponsible Drinking?

While ride-hailing apps keep the inebriated and intoxicated off the roads, the notion of responsible drinking can sometimes take a back seat. After all, when a designated driver can be arranged at the tap of a button, what’s to stop bar hoppers from binge drinking?

Jen Stike, a former bartender at the Greene Turtle in Rehoboth Beach, is all too familiar with the issue. She’s seen hordes of already drunk bar-goers take advantage of ride-hailing at the beach, even though she knows part of the responsibility is still hers.

“I’m sure you’ve seen groups of people come into a bar at the beach in the middle of summer, out of control, yelling, ‘We’re not driving!’ or ‘We took an Uber!’ without realizing I still have a responsibility,” says Stike. “I still go by the old dram laws and consider it my job not to over-serve.”

According to the current State of Delaware Trained Alcoholic Beverage Server Program, Delaware no longer observes Dram Shop laws, which hold a business selling alcoholic drinks liable in the event that someone becomes intoxicated at the establishment and injures themselves or others. However, it is stated that overserving may result in fines and a civil penalty. Either way, Stike isn’t taking chances.

“I think that because people take Uber they think I won’t try and manage their drinking, or serve them responsibly, or cut them off if the situation warrants,” she says. “So, it’s added a little bit of a challenge. Trying to explain to somebody Ubering home that you can’t serve them anymore can be as tough as taking their keys away and calling a cab. I feel like sometimes Uber is used as an excuse, or a crutch.”

Much of Lyft’s and Uber’s business comes from bar patrons who are either heading out or going home. Photo courtesy of Lyft Inc.

Kelly says he’s seen multiple guests do just that—including one regular on multiple occasions—to the point where he must either cut off the person or ask for his or her phone to call Uber to pick them up. It’s an awkward situation, and one he tries to avoid, although sometimes he can’t.

“Bartenders are responsible for not over-serving, let’s make that clear right away,” says Kelly. “But if someone comes in off the street and has already been drinking, it can be hard to tell how far along they are. Sure, [ride-hailing] probably encourages more drinking, but the fact it offers a safe way home is key. It makes our jobs easier, that’s for sure.”

Uber’s Commitment to Safety

Regardless of where you fall on the ride-hailing argument, Uber officials stand by their commitment to provide a safe means of getting home, whether you’ve had one beer or 10. According to Craig Ewer, a Mid-Atlantic spokesperson for Uber, the company even set up a breathalyzer kiosk in Rehoboth last summer.

“Uber is changing the way people think about drinking and driving in Delaware,” says Ewer “By providing a reliable ride at the push of a button—no matter the time or place—we’re empowering people to make better, safer choices.”

Such is Uber’s commitment that, in 2014, it partnered with Mothers Against Drunk Driving (MADD) to further fight drunk driving and the accidents and fatalities it causes. Malcolm Friend, Pennsylvania state program manager with MADD, calls the partnership “a match made in heaven.” He adds, however, that his organization has no position on any individual’s alcohol consumption.

“If alcohol is sold legally to patrons over 21, and not those who are already drunk, then it is the business of the individual after that point,” says Friend. “Our goal is to see that people get home safely, and in that regard, Uber has been a wonderful partner. We’ve seen some numbers to specifically support that.”

According to a study furnished by MADD?though conducted by the Benenson Strategy Group, an independent, New-York based strategic research consultancy—the number of arrests for driving under the influence fell 10 percent between 2013 and 2014 in Seattle. Similar results were found in Chicago, Austin, Texas and Pittsburgh.

The numbers are encouraging, though no such studies have been conducted in Delaware. On a national level, the National Highway Traffic Safety Administration reported that the number deaths of resulting from alcohol-impaired-driving crashes—not arrests—actually increased slightly between 2015 and 2016, from a total of 10,265 to 10,497.

Safian believes that, in the long run, ride-hailing services are a positive. “My question is, would you rather pay the $5 or $10 for an Uber and worry about getting your car the next day, or pay a ton in fines if you get a DUI, or worse? To me, the answer is pretty clear.”

Uber and Lyft are both available to riders in all three counties in Delaware, including the towns and cities of Wilmington, Newark, Dover, Rehoboth Beach, Dewey Beach and Bethany Beach. The mobile app is available for free download on iPhone and Android OS, as well as Samsung Bada and Windows Mobile.

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Worth Recognizing: Community Members Who Go Above & Beyond

Isabel Hendrixson: A Caring Presence in the Final Moments

Seven years ago, Isabel Hendrixson was asked to volunteer for a job she thought she couldn’t possibly do.

For almost two decades, the 74-year-old has volunteered at local hospitals, greeting and directing patients, families, and visitors at the information desk, working at the gift shop, and helping coordinate hospital events. Yet when she was recruited for the No One Dies Alone program, the Wilmington resident felt unqualified.

An international program initiated by a nurse in Eugene, Ore., in 2001, and introduced at Christiana Care in 2010, NODA ensures that dying patients without loved ones close by do not die alone. These are patients who have out-lived loved ones or whose families and friends are geographically or emotionally distant and are unable or unwilling to be present. Most have 24-48 hours to live.

Hendrixson says that, at first, she wondered if her words and her touch would truly bring peace to the person. But time and again, when she entered the hospital room, something in her lit up and the doubts vanished.

“When you walk into that room, you’re a different person,” she says. “It’s no longer about you, but about the patient. You become very strong and you devote yourself to helping that person move on and be at peace.”

Although the patients are sedated, she learned during her three hours of training that hearing and touch are the last senses to go. From a bag provided by the hospital, she pulls out soothing CDs, and poetry and spiritual books to read, and she holds the patient’s hand.

In a journal that is available to family and friends, Hendrixson makes a record of her two-hour vigil, including any details about how the patient died, if that should happen during her shift.

Since joining the program, she has assisted more than 15 NODA patients. The youngest was in her teens, the oldest in his 90s.

Between one and three NODA patients die per month at Christiana Care, where there are 15 vigil volunteers, according to Margarita Rodriguez-Duffy, director of Visitor and Volunteer Services. “These extraordinary volunteers consider it a privilege to provide death with dignity to our patients,” says Rodriguez-Duffy.

Last October, Hendrixson, who retired from DuPont in 2002, received the Wilmington Award for her volunteer services at the former Riverside Hospital on Lea Boulevard, Wilmington Hospital and Christiana Care.

She says that although being part of NODA can be heart-wrenching, it’s also soul-filling. Every time you do something you think you can’t do, it builds your courage and confidence, making it easier to face life’s challenges, she says.

What’s more, she has learned through the program not to be afraid of death. “Death is part of life,” she says. “I’m glad I can help in some way.”

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Warrior

Cancer surgery took 20 percent of Kevin Reilly’s body, but it couldn’t take the former Eagle’s zest for life. In a new book, he looks back on his battle to survive—and thrive.

Kevin Reilly arrived for our interview at Hollywood Grill around 7:30, straight from attending morning mass with his 91-year-old father at nearby St. Mary Magdalen Church. It’s a ritual the father and son follow a couple of times a week. Indeed, faith is one of the bedrock principles of the Reilly family and one that has helped steer the Salesianum alumnus and former Philadelphia Eagles linebacker through the fires of hell.

Nearly 39 years ago, in New York City’s Memorial Sloan Kettering Hospital, a surgeon removed Reilly’s left shoulder, left arm and four ribs. Earlier surgery had cost him his shoulder blade and collarbone—all in an effort to eradicate the cancerous desmoid tumor that had caused him excruciating pain and threatened his life. All told, when he was wheeled from the operating room on that chilly October day in 1979, he had lost 20 percent of his body. His road to recovery was marked by more pain, depression and, ultimately, victory, thanks to his tight-knit family, friends, his aforementioned faith, and the fortitude of a gritty athlete.

One of his first obstacles was created by the alleged “pep talk” he received a few days after the operation from a World War II veteran who also had lost his left arm. Explaining that he was there to offer support, the vet proceeded to list all the things the new amputee would be unable to do, including tie a tie or his shoelaces. He added that running—a regular part of Reilly’s workouts—without pain would be almost impossible because his body would be out of balance.

Today, the 66-year-old Reilly, a much sought-after public speaker, often ends his talks by demonstrating how he ties a tie. Since the operation, he has run the Caesar Rodney Half Marathon, the Marine Corps Marathon, and he currently logs about 8 or 9 miles a week, in addition to lifting weights. And he can drive a nail.

The intense Reilly was special teams captain with the Eagles. Photo courtesy of Kevin Reilly

Reilly details his recovery and much more in a candid, 205-page autobiography, Tackling Life. Published last month, the book discusses his career at Sallies, Villanova and the NFL, where he played for the New England Patriots and Miami Dolphins in addition to the Eagles. He also touches on his divorce and his decision several years ago to give up alcohol. Now happily remarried, he dotes on his 10 grandchildren, babysitting at every opportunity, while pursuing a speaking and broadcasting schedule that takes him throughout the country.

He discussed the book and his remarkable life in an hour-and-a-half interview at the Concord Pike diner. Following are some highlights. 

The genesis for the book: “It had been in the back of my mind for a while,” Reilly says. “After almost every speech, there would be a line of 20 or so people who wanted to talk, and they would ask if I had a CD or a book.” He finally decided to start the project in March of 2016, after he made the kickoff speech to an audience of 1,800 at the Catholic Men’s Conference in Philadelphia. He got a rousing reception, and another speaker told him: “You could’ve sold 500 books today.”

Reilly’s friend of 40 years, John Riley, agreed to help, and they soon set up a routine: Reilly would write 15 pages or so in longhand (“I have good handwriting,” says the Sallies grad), then give them to Riley, who would massage the words. Reilly’s daughter-in-law, Erica, served as editor and advisor and helped to type the manuscript. The result is a good read whose early chapters contrast the traumatic operation and his recovery with his athletic career.   

Overcoming his limitations: In the book, Reilly credits Rocky Bleier, a mainstay of the legendary Pittsburgh Steeler Super Bowl teams, with helping him get past the deflating lecture from the WWII vet. At the hospital, Bleier, who was wounded in Vietnam and told by doctors he would never play football again, urged Reilly not to let other people set limitations on him. “Promise me you won’t quit on anything until you try it three times,” Bleier said.

Ever the over-achiever, Reilly tried some things many more times than three. He revealed that it took him about 20 tries to learn how to knot a tie one-handed. The secret, he says, “was when I finally learned to use my mouth. Then it was just a matter of figuring it out.”

The Salesianum alum held a well-attended book-signing at his alma mater in early December. Photo Anthony Santoro

Reilly’s father built the family’s home in Blue Rock Manor and Reilly himself worked one summer for a Wilmington contractor, so he knows his way around tools. Driving a nail was a challenge until he learned to start it by holding it between two fingers, placing the flat side of the hammer against the head, and pounding it into the work surface.

Linebacker humor, and some vintage Biden: Football players aren’t noted for their sensitivity, and an incident not in the book illustrates how a couple of former Eagle teammates—also linebackers—helped Reilly maintain a sense of humor about his handicap. When he and Bill Bergey were doing a WDEL broadcast at Stanley’s Tavern in North Wilmington, they were joined one night by Frank LeMaster, who played for the Birds from 1974-82. It was Christmas time, and Bergey and LeMaster surprised Reilly with a gift: The Clapper—the device that turns lights on and off and is activated by hands clapping. “How the hell am I supposed to use this?” Reilly laughed, whereupon Bergey grabbed Reilly’s hand and slapped him on the cheek with it.

Another helpful and equally less-than-gentle encounter occurred not long after he lost his arm to surgery. An old friend, then Sen. Joe Biden, came up to Reilly following a speech and imparted a Joe-being-Joe admonishment: “You’re fat. Get back to the gym!”—advice the workout addict promptly followed, with his usual fervor.

How he got his nickname: In the book, Reilly mentions his nickname, “Tick,” but doesn’t explain how he got it. It seems he has former Philadelphia quarterback Roman Gabriel to thank. By the end of the 1973 season, Reilly had played a total of 21 games (seven exhibitions with the Dolphins and Eagles and 14 regular season contests), and the wear-and-tear dropped his weight from 225 to 209. So in the offseason he embarked on a rigorous exercise and diet regimen to pack on the pounds, and he reported to training camp in ’74 at 228. “But it was all in my chest and shoulders,” says the 6-2 Reilly, which left his legs looking out of proportion. When he stepped on the scales, Gabriel was standing nearby. “Reilly,” he yelled, “what the hell happened to you? You look like a bloated tick.” The name has stuck with his ex-Eagles teammates.

How sales are going: “The book is exploding,” says the newly-minted author. “I just hired part-time help.” It’s available on Amazon ($20 paperback, $9 Kindle) or on the website: TacklingLifeBook.com. 

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Foods that Fight Colds

Bone broth, elderberries and fire tonics are some of the weapons you can use to fend off those winter maladies

Winter is coming and with it, cold and flu season.

The 2018 Old Farmer’s Almanac predicts that Delaware will see a “mild, wet” winter that will be colder than last year (but not colder than usual). And as the temperature drops, our biological response is to crave comfort foods and drinks—those laden with carbohydrates, sugar and fat. Coupled with a decrease in activity, that does not bode well for our health.

These foods, according to Henry Long, wellness manager at Harvest Market in Hockessin, create “an acidic environment,” which decreases our ability to fight off colds and viruses and causes unnecessary inflammation.

“Most of us have real, chronic cases of inflammation from high levels of cortisol and stress,” says Long. While inflammation is a normal, healthy response to injury or infection, chronic cases can make you more susceptible to getting and staying sick through the colder months.

Before you reach for over-the-counter remedies for winter maladies, consider a trip to the grocery store. You can bolster your immune system and perhaps avoid colds and other winter illnesses with items from the produce aisle. And even if you end up catching a cold, certain foods can help decrease the length of your sickness.

For guidance on the best foods and drinks that ward off colds, we got input from four local experts:

• Liz Freeman Abel, a licensed dietitian/nutritionist and owner of free + abel, a “food + lifestyle” company based in Delaware.
• Sasha Aber, owner of Home Grown Café, Newark.
• Tricia Jefferson, licensed dietitian/nutritionist and director of healthy living and strategic partnerships, YMCA of Delaware.
• Henry Long, wellness manager at Harvest Market, Hockessin.

Color Counts

In selecting cold-fighters for your diet, go for color, says Jefferson. “We should eat a variety of colorful foods on a regular basis. They’re loaded with vitamins, minerals and antioxidants, including vitamins A, C, E and zinc, among others—which protect cells from oxidation or damage.”

Adds Abel: “Pick foods that are red, orange or yellow, like beets, carrots and peppers.” These bright-colored vegetables are high in beta carotene (vitamin A) and immune boosters.

In addition, Abel says that “eating locally and with the seasons keeps your body in sync with the rhythms of nature. Our eating (in the fall and winter) tends to mirror how we’re feeling, so stick with ground-based foods that are native to this area, like leafy and root vegetables.”

Here’s a handy guide to fruits and vegetables arranged by the color spectrum:

Red – apples, red peppers
Orange – oranges, sweet potatoes
Yellow – pineapple, sweet corn
Green – kiwi, spinach
Blue/Purple – blueberries, eggplant
Brown – ginger, parsnips

Not only are these fruits and vegetables appealing to the eye, they keep our immune system healthy and productive. For example, zinc is a water-soluble vitamin that we need on a regular basis; it can be found in “pumpkin seeds, spinach, animal proteins, oysters and mussels,” says Abel.

This fall Home Grown Café, known for its made-from-scratch food, will serve two dishes that will supply important micronutrients. The first is a traditional Belgian mussel dish made with Belgian beer (which will rotate depending on what’s on tap), garlic, shallots, fresh thyme, smoked ham, whole grain mustard, black pepper and fresh lemon. The second is a perennial favorite, a vegetarian southwestern chili made with pinto and black beans, peppers, onions, tomato, Chipotle peppers, spices, tortilla croutons and jalapeño.

For those looking for an all-natural preventative, try making your own elderberry syrup. All you need are dried or fresh elderberries, water and sweetener. Clinical studies suggest that it boosts our immune status, which helps combat viruses that cause the common cold and flu. Elderberry is also known to “reduce mucus by decreasing swollen membranes,” says Jefferson.

If you can’t find dried or fresh elderberries, Harvest Market carries a bluish-black elixir made from elderberries by Areté, a wellness company based in Chester County, Pa. Have a bottle ready before the chills and aches begin, so you don’t have to consume the terrible-tasting cough syrup we’re all accustomed to.

And, if you’re feeling super adventurous, consider preparing a fire tonic. As its name suggests, this tonic is a fermented concoction taken to warm the body and act as a homemade preventative to stave off infection and colds. The standard fire tonic includes a base made of apple cider vinegar and a mix of ingredients, usually horseradish, garlic, onion and ginger. These ingredients are placed in a jar and allowed to steep for a couple of weeks. After this fermentation period the concoction is strained and stored in the fridge to keep it fresh.

Take one tablespoon daily to boost your immune system (pro tip: add a drop of sweetener to cut the spiciness). If you feel it’s not working, increase your intake up to one tablespoon three times a day.

Warming Foods

As far as foods go, everyone agreed that hot liquids are the best remedy for cold-related illnesses. Not only do they raise our core body temperature, they also stave off dehydration.

“When we consume hot liquids, we breathe in the warm air, which helps moisturize nasal passages and soothe dry, scratchy throats,” says Abel.

And there is some merit in chicken (noodle) soup as the go-to remedy for when we get sick. Plan ahead and make a chicken bone broth before the fever and aches begin.

For those new to making broth, Long recommends using a prepared chicken in order to have it on hand once you’re sick.

Set aside one-third of the chicken meat for the broth (if consuming right away) and use the remaining two-thirds for other meals. Place bones and carcass in a large stock pot and pour water over the bones to cover. Add diced onions, carrots and celery in addition to salt, pepper and spices—parsley, sage, thyme and rosemary, to name a few. Let the broth come to a boil and then reduce to a simmer. For the first couple of hours skim the surface of the broth. Then allow the broth to simmer overnight. Then strain, store in the ubiquitous Chinese soup plastic takeout containers and freeze for an entire season’s worth of bone broth.

Why is bone broth recommended? Says Long: “Homemade bone broth has many healthful properties. The salt soothes the throat; the herbs contain important phytonutrients, and the broth is rich in protein.”

In addition to chicken soup, tea and tisanes (herbal teas) were the favorites among our experts. They are readily available and an easy way to get warmth into the body. Though they all have different properties, they help us to stay hydrated during the cold-weather months.

Says Aber: “I drink tea year-round. It could be because Home Grown Café carries eight different teas and five herbal teas. We also carry Baba’s Brew Kombucha (a fermented tea that’s high in probiotics) on tap.”

The following are recommended teas and tisanes from our experts:

• Echinacea is an anti-inflammatory herb that strengthens the immune system and may reduce the

length of sickness.

• Ginger is a powerful anti-inflammatory herb that also calms nausea. Add slices to boiling water with some honey for a simple tea made in under two minutes.

• Green tea contains high levels of antioxidants. It’s readily available in loose leaf and pre-packaged varieties.

• Licorice: Says Long: “Licorice tea is great for upper respiratory conditions because it acts as an expectorant that opens up the bronchial tubes.” Licorice is known to elevate blood pressure, so check with your primary care physician before consuming.

• Turmeric is a fat-soluble herb in the ginger family. Curcumin, the active ingredient in turmeric, is an anti-inflammatory that can be mixed with honey and milk for a soothing “tea.”

Other Alternatives

Taking care of the whole body while sick is just as important as eating healthy to stave off illness. Here are our experts’ personal recommendations for what they do when sick:

Jefferson: “When I start feeling off, I head to the sauna. It’s a way to relax and clear things out of our system by raising our core body temperature and killing bacteria.” Saunas are available at the Brandywine, Central, Dover and Western Family YMCA locations and are inclusive of the monthly membership.

Abel recommends counteracting stagnant indoor air by adding essential oils like cinnamon, orange and clove, or eucalyptus to “change the air quality and ease symptoms of a cold or flu.” Go one step further and add a couple of drops to a steam bath to open up nasal passages.

Long, who just recovered from a brief cold, recommended rest. “It means taking a break and for one day out of my life, a day to watch cartoons and nap with my son (who was also home sick).”

Aber advocates for “eating less processed foods in order to reap the full nutritional benefits.” This idea is reflected in the menu at Home Grown Café, which uses whole, nutrient-dense foods versus unrecognizable ingredients like potassium sorbate, a food preservative.

We all know intrinsically when our body feels out-of-whack before we come down with the cold or flu. Instead of fearing the worst, try adding these cold and flu fighting foods and drinks to your shopping list.

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Talking Turkey!

Area chefs and food aficionados share their secrets for preparing the perfect Thanksgiving meal

Generally, what words of wisdom do you have regarding Thanksgiving meal preparation for family/friends?

I would say the most important thing, if you are tasked with the preparation of Thanksgiving, is to not overextend yourself. Make them bring some sides – you just concentrate on the bird and one or two sides that you know you can handle and knock it out of the park. It is hard to please everyone at a table even if it’s friends and family, so delegate and don’t say no when they offer to bring something. That way, if they don’t like anything, it’s just as much their fault as yours.

—Daniel B. Sheridan, Chef/Owner, Wilmington Pickling Co., Locale BBQ Post, Stitch House Brewery

The most important thing is not to stress yourself out! Plan, plan, plan. Make as much ahead as possible. Breads and baked goods freeze well, so make them a couple of weeks ahead and then reheat them on Thanksgiving. Be sure to put some water in an ovenproof container in your oven so that there is some moisture when you are reheating. Think about prepping your veggies and starches a day or two ahead. Make an oven plan: count back from when you plan to sit down to eat and have a checklist of when items should go into the oven. This helps prevent the inevitable “There’s no more room in the oven!” headache.

—Paula S. Janssen, Owner, Janssen’s Market

The holidays are about spending time with family and friends. Don’t let the food take you away from spending time with them. When time and schedules permit, make preparing and cooking the meal a tradition. If that is not feasible, then try to buy the more time-consuming foods. It may cost a little bit more, but it will give you the opportunities to be with your loved ones.

—Kevin Varrasse II, Owner, Bachetti Bros. Meats, Market and Catering

Specifically, any thoughts about how to prepare a turkey? What herbs and spices have we been missing out on all our lives? What about alternative suggestions for vegetarians or vegans?

Ingredients should be as fresh as possible from any reputable grocer. I usually grab everything I need a day or two before. You don’t need too many off-the-cusp seasonings or ingredients, just a nice turkey and the vegetables you need for the sides. Herbs like thyme and rosemary go a long way and help the house smell great all day. Since I’ve opened Locale BBQ Post I’ve been smoking the turkey the last couple of years for my family and some regulars and it comes out amazing. I brine the turkey, then make sure some butter is stuffed in between the skin and the breasts, then season very heavily with salt, pepper and some of our dry rub. I usually cut the legs off the body so I can control the cook time on them separately. A brine on the turkey is definitely suggested. Don’t forget to make sure you have a drip pan to save all that great flavor for some gravy.

—Daniel B. Sheridan

Honestly, turkey is one of the easier meats to cook—don’t overthink it. Start with a good, natural bird. We sell T.A. Farms fresh, all natural turkeys from Wyoming, Del., which are delicious. I rub mine with a dry rub: Chairman of the Bird by Madison Avenue Seasonings, and leave it to rest on the counter for about an hour before cooking so that it cooks evenly. Once I put the bird in the oven with a little white wine in the bottom of the pan, I don’t open the oven door. No basting, no nothing—just even heat. Check after several hours with a meat thermometer in the thickest part of the thigh—you want it to reach 165 degrees. Also, let the bird rest for 15-20 minutes before carving so that each slice is tender and juicy!

Some things to think about if you are having vegetarians or vegans at your Thanksgiving table: There are options like Tofurkey, but honestly, I think you are better off just eating sides. Personally, I just take one token piece of turkey—for me it is all about the sides! Instead of mixing bacon into your green beans or Brussels sprouts, have them on the side to sprinkle on top. Use olive oil instead of butter in your recipes. Skip the cheese in recipes—everything is heavy enough as it is! Use vegetable stock instead of chicken stock.

—Paula S. Janssen

I believe that poultry seasoning is the key ingredient in cooking turkeys, although many people are experimenting with fresh sage placed under the skin on the breast.

—Kevin Varrasse II

Fantastic! Anything else we should know before rolling up our sleeves?
If the thought of cooking for everyone stresses you out, let people bring side dishes and dessert. Or pick up some items at your favorite local market—put it in your own dish and no one will ever know!

—Paula S. Janssen

When mom says get out of the kitchen, just listen to her.

—Kevin Varrasse II