Happenings This Fall

Do the season right with these autumnal events!

Steamin’ Days at Auburn Heights
The Marshall Steam Museum
3000 Creek Rd., Yorklyn
First Sunday of the month through November
Auburnheights.org
Climb into an antique automobile or board one of the trains and experience what it was like to travel at the turn of the 20th century. Another option is touring the 1897 mansion that was home to three generations of the Marshall family. General admission is $8 for ages 12 and under, $10 for 13 and up, and free for Friends of Auburn Heights Preserve members.

Corn Maze & Fall Fun
Ramsey’s Farm
330 Ramsey Rd., Wilmington
Ramseysfarm.com
Embrace the fun of fall with the corn maze, sorghum maze, hay maze, pumpkin painting, hayrides, and more this month.

Kalmar Nyckel Adventures
Various October dates
Wilmington & Historic New Castle
Kalmarnyckel.org
Set sail on the Kalmar Nyckel in October for day sails, private sails, tours, or river cruises, setting off from multiple locations, including Wilmington and Historic New Castle.

Fort Delaware Ghost Tours
Pea Patch Island, Delaware City
Various October dates
destateparks.com
For three hours, participate in an actual paranormal investigation of Pea Patch Island’s Fort Delaware. All departures are on the ferry from Delaware City at 45 Clinton St. Admission is $50 per person.

Milburn Orchards
1495 Appleton Rd., Elkton, Md.
October through November
Milburnorchards.com
Milburn Orchards is the place to go for hayrides, a corn maze, farmyard playground, tractor tunnel, straw jump, and more. Admission is $5-$10, and free for ages 2 and below.

Harvest Moon Festival
Coverdale Farm Preserve
543 Way Rd., Greenville
Saturday, Oct. 7, and Sunday, Oct. 8; 10 a.m.-5 p.m.
Delawarenaturesociety.org
This fall festival, located at the scenic Coverdale Farm Preserve, features fun activities for all ages with hayrides, live music, food trucks, artisan demonstrations, and children’s activities. The festival is free for all members and $7 for non-members over the age of five. 

Grainfest 2017
Grain Craft Bar + Kitchen
270 E. Main St., Newark
Saturday, Oct. 7; 12 p.m.
meetatgrain.com/grainfest
The second annual Grainfest will include more than 20 breweries, live music, food trucks, kids’ activities, live music provided by five bands, and more. Beers will be available as half pours ($3) or full pours ($6). Wine will also be available. Advanced admission is $12; $15 at the door. ?

Vendemmia da Vinci
Wine and Food Festival
Bellevue State Park
800 Carr Rd., Wilmington
Sunday, Oct. 8; 2-6 p.m.
Societadavinci.org
Dedicated to promoting the Italian-American heritage, the Da Vinci Society helps families in need, provides educational grants, supports cultural events and institutions within the community and throws one heck of a fall event. At the 14th annual Vendemmia celebration, guests can sample Italian wines and food, visit the Italian Beer Garden, listen to live entertainment, participate in a silent auction and handcrafted wine and homemade gravy contests, and more. Admission is $55 in advance and $60 at the gate.

The Ultimate Tailgate
Sheraton Wilmington South
365 Airport Rd., New Castle
Thursday, Oct. 12; 6-9 p.m.
Mealsonwheelsde.org
The Ultimate Tailgate fundraiser benefiting Meals On Wheels Delaware will include wine, spirits, and craft beer from 2SP Brewing Co. as well as area restaurants’ unique interpretations of tailgate food. Guests will enjoy live entertainment, a silent auction, tailgate-themed games, and a beer/wine toss. Tickets cost $65 per person and should be purchased online.

Musikarmageddon Finale
the baby grand
818 N Market St., Wilmington
Saturday, Oct. 14; 8 p.m.
Outandaboutnow.com/musikarmageddon
Local acts Rusty Blue, Carrier, Cologne and TreeWalker are the four finalists of this year’s Musikarmageddon battle of the bands. The finale will determine the 2017 championship.

DTC Wine Feast & Auction
Sponsored by Delaware Theatre Company
At Delaware Art Museum
2310 Kentmere Pkwy., Wilmington
Saturday, Oct. 14; 6-9:30 p.m.
Delawaretheatre.org
The 25th annual Wine Feast & Auction will include 500 food and wine aficionados from New York City to Washington, D.C. Proceeds go to providing artistic education and community engagement programs, as well as serving 35,000 theatergoers and 5,000 children throughout the state. Tickets are $100 through Oct. 1, and $125 after, though admission is $75 for people 35 years old and younger. Patron ticket: $250.

Delaware Wine & Beer Festival
Delaware State Fair Grounds
18500 S. Dupont Hwy., Harrington
Saturday, Oct. 14; 12-5 p.m.
Visitdelawarevillages.com
The Delaware Wine and Beer Festival is the First State’s “official” wine and beer festival, and still the only one that features all of Delaware’s breweries, wineries and distilleries in one location. The festival includes music, games, performers, DJs, and access to various local eateries featuring gourmet foods and Delaware specialties. Guests must be 21 or older. Admission is $10-$40.

October Free Writes
Delaware Art Museum
2301 Kentmere Pkwy., Wilmington
Thursday, Oct. 19, and Sunday, Oct. 29; 6:30-8 p.m.
Delart.org
Visit the galleries and explore a topic or idea through writing inspired by prompts. These informal gatherings allow participants of all experience levels to write with the hope of unearthing new materials and perspectives. No writing experience is required and advanced registration is recommended. Author Dennis Lawson will lead a mystery and crime themed free write on Thursday, Oct. 19, followed by a horror free write with Jessa Mendez on Sunday, Oct. 29.

Boo at the Zoo
Brandywine Zoo
1001 N Park Dr., Wilmington
Friday, Oct. 20 and Saturday, Oct. 21; 5-7 p.m.
Brandywinezoo.org
Trick-or-treat and celebrate Halloween Brandywine Zoo-style with this merry, not scary, event. Here, kids can trick-or-treat in their Halloween costumes through the zoo as it gets dark.

Halloween Blue Jean Ball
Food Bank of Delaware
222 Lake Dr., Newark
Saturday, Oct. 21; 6:30-10:30 p.m.
Fbdbluejeanball.org
The Food Bank of Delaware’s 12th annual Blue Jean Ball will feature a small plate menu prepared by students from the Food Bank’s Culinary School as well as Iron Hill Brewery’s chefs. Admission is $75 per person, which includes unlimited beer and wine, food from Iron Hill Brewery, live entertainment from Mike Hines and The Look, and a commemorative beer mug. Tables of 10 are available for $750.

Movies on Tap
Penn Cinema
401 S. Madison St., Wilmington
Thursday, Oct. 26, and Friday, Nov. 17
Premierwinespirits.com
On Thursday, Oct. 26, watch Young Frankenstein while enjoying brews from Argilla Brewing Company—all for a good cause. The viewing benefits Alex’s Lemonade Stand. And don’t miss Planes, Trains and Automobiles while sampling what Yards Brewing has to offer on Friday, Nov. 17.

Jack O’Lantern Jamboree
Gateway Garden Center
7277 Lancaster Pike, Hockessin
Friday, Oct. 27
Gatewaygardens.com
Bring your pre-carved pumpkins to the sixth annual Jack O’Lantern Jamboree, a free family-friendly walk through, and expect to see upwards of 70 carved pumpkins. Contact Gateway Garden Center in advance to save a place for your pumpkin.

Beers & Gears
Delaware Park
777 Delaware Park Blvd., Wilmington
Saturday, Oct. 28; 11 a.m.-4 p.m.
Delawarepark.com
This car show includes rat rods, muscles, exotics, hot rods, turners, pro street, imports, trucks and classics. More than 450 trophies will be awarded during this family-friendly event, free for spectators, with live music and DJs.

Halloween Loop
Downtown Wilmington
Saturday, Oct. 28
Outandaboutnow.com
Featuring 13 local restaurants, pubs and bars, the 37th annual Halloween Loop is an extravaganza for guests to dress up in the spirit of the holiday. There is no official starting point. Select the nightspot you’d like to visit first, pay the cover charge, and you will receive a wristband that gains you admission to all other Loop venues without paying another cover.

Urban Bike Project
Fall Crisp Classic
Bellevue State Park, Wilmington
Saturday, Nov. 4; 11:30 a.m.-5 p.m.
Urbanbikeproject.com
This autumnal bicycle ride begins and ends at Bellevue, with eight-mile or 12-mile riding options for riders. An after party at the finish line in Bellevue State Park is sponsored by Dogfish Head Brewery. Tickets are $30 with $15 non-rider tickets available for those who would just like to join the festivities at the finish. It’s $20 to sponsor an Urban Bike Project youth rider.   

Food & Brew Hits 14

The annual Newark festival has become a celebration of community

The Newark Food and Brew Festival (F&B) returns for its 14th year on Saturday, July 22, from noon to 7 p.m. in downtown Newark.

F&B began in 2003 as an event aimed at showcasing the craft beer scene and the many restaurants of downtown Newark. But it quickly became more than a compilation of food and beer, evolving into a representation of the community. F&B gives the citizens of Newark a chance to enjoy their town, listen to live music, eat delicious meals, and indulge in a diverse selection of beers without the usual crowds. It also allows local businesses to connect with the full-time residents of Newark.

“So much of our business comes from not only the college students, but the support staff for the university—professors, staff, and their families,” says Sasha Aber, owner of Home Grown Café and a veteran of F&B. “During the summer, those patrons go their own way, and the locals begin to emerge in droves. It’s great to see people running into old friends and making new acquaintances in the heart of our town.”

F&B was one of the first craft beer events in Delaware. Fourteen years later, it has grown into one of Newark’s most anticipated summer festivals. “Food and Brew highlights the best of downtown Newark,” says Megan McNerney, Community Affairs officer for the city.

This year, 18 establishments along Main Street will participate. Each will be paired with featured beers from a selected brewery. Some of the breweries include Lagunitas, Brooklyn Brewing Co., Victory, Dogfish Head and more. To make the most of the $1-$2 beer samples, available at each establishment, the first 2,000 visitors to this year’s F&B will receive a commemorative five-ounce tasting mug.

Participating restaurants will serve tapas styled bites to go with the brews. “The restaurants are pairing specialty plates with beers to give customers a unique experience,” says McNerney.
Old Favorites, such as Catherine Rooney’s, Home Grown Café and The Deer Park Tavern, will also offer tasty plates. Some establishments, such as Café Gelato, have full entrée deals and larger beer samples for the attendees.

F&B is a pay-as-you-go festival. Attendees can stop at as many of the participating establishments as they wish and get their fill, while enjoying the town and a night out in their community. The pay-as-you-go aspect allows them to participate without breaking the bank—or expanding the waistline.
For more information and the full list of participating restaurants and featured breweries, visit newarkfoodandbrewfest.com.

Cinema Six-Pack & A Shot

Six films that fool around with clocks and calendars

In celebration of the observance of Groundhog Day on Feb. 2, why not explore some cinematic time-traveling or time-twisting of your own? These movies will keep you preoccupied while we wait for spring.

Groundhog Day (1993)
This priceless romantic comedy is the perfect vehicle for the off-kilter persona of its star, Bill Murray. Murray plays Phil Connors, a jaded TV weatherman who gets mysteriously stuck in an ever-repeating day while covering the annual groundhog festivities in Punxsutawney, Pa. Phil (the guy, not the rodent) goes through a hilarious evolution of attitude and behavior toward the quaint townsfolk while also pursuing a liaison with his attractive but reserved producer (Andie McDowell).

Edge of Tomorrow (2014)
You could almost characterize this military sci-fi thriller as Groundhog Day with warmongering aliens. Tom Cruise plays a glib public relations guy for the allied earth forces as they face a daunting off-planet enemy. He, too, gets stuck on the same repeating day as he tries to figure out how to be an actual soldier and perhaps even defeat this overwhelming alien force. Although Cruise is surprisingly effective in this role, the star of the film is a buff and battered Emily Blunt as our side’s genuine kick-ass hero.

About Time (2013)
From writer-director Richard Curtis, the feel-good tearjerker mind that brought us Love, Actually, comes this romantic dramedy. Domhnall Gleeson stars as a young man who discovers he has a genetic ability to travel in time, and he uses that skill to adjust some areas of his past that have been disappointments, specifically the lack of a girlfriend. But, in true movie fashion, time travel can have unintended consequences. Will all the mistakes get cleared up by the end credits? What do you think?

Midnight in Paris (2013)
Gil, a restless, nostalgic American writer (Owen Wilson), is discontented with the crass realities of modern life. While on vacation in Paris, he accidentally stumbles down a back street and into the city’s storied past. There, he meets such literary luminaries as Ernest Hemingway, Gertrude Stein and Scott Fitzgerald, and discovers, to his surprise, that his heroes are equally discontent with their era, which he has idealized. An amusing yet poignant critique of misplaced romanticism about eras gone by.

Back to the Future II (1989)
Although it lacks some of the genuine surprise of the first installment, this sequel is certainly more inventive in its mash-ups of 1985, 2015 and 1955. When the future changes the present, Marty must go back to the past again to try to fix things while avoiding running into his former time-traveling self (trust me, it works better than it sounds). The movie integrates the dual storylines in a clever fashion, especially when you consider that it is all done without the benefit of modern CGI technology.

Interstellar (2014)
Set in a plausibly dystopian future, astronauts on a barren, decimated Earth must travel through a wormhole to seek other planets capable of sustaining human life. The time-bending aspect of this dense sci-fi film doesn’t emerge until late, but it adds a metaphysical frisson to what could otherwise have been a rather straightforward space saga. Interstellar has a lot, maybe even too much, on its mind, but in the deft hands of director-co-writer Christopher Nolan, the movie is more thought-provoking than it is pretentious.

And a shot…coming to Theatre N in February.

Sing Street (2016) Screening Feb. 24-26
Conor, a sensitive, lovelorn teenager in 1980s Dublin, decides the best way to capture the attention and, better yet, the heart of a mysterious girl is to start a band. Writer-director John Carney has demonstrated an affinity for stories of aspiring musicians; his previous features include Begin Again and Once. In this outing, he has the immeasurable help of his appealing young lead, Ferdia Walso-Peelo, supported by Aidan Gillen and Maria Doyle Kennedy and a smashing ‘80s soundtrack featuring The Cure, Duran Duran, A-Ha and Spandau Ballet. For a full Theatre N schedule and more information, go to theatren.com.

Serving Up Sustainability

Bison, Boraxo and biodegradable coasters: Are green restaurants the wave of the future? Some local eateries are giving it a try.

On a blustery fall morning, members of the New Castle County Chamber of Commerce gathered at Ted’s Montana Grill in the Christiana Fashion Center for the restaurant’s grand opening ceremonies. It was only 10 a.m., but that didn’t stop servers from passing copper mugs filled with “Hendrick’s Mules” and diminutive burgers speared with tiny American flags. The crowd gathered to watch Ted’s CEO, George McKerrow Jr., and chamber President Mark Kleinschmidt cut into a steak so large that it easily dwarfed a cheesecake.

Just another restaurant opening near the mall? Not quite. The ceremonial steak and sliders are bison, which is the star attraction at Ted’s Montana Grill. Sodas, which come with wax-coated paper straws, are placed on 100-percent biodegradable coasters. Want yours to go? Takeout cups are made with cornstarch. In the bathroom, soap dispensers contain biodegradable Boraxo.

McKerrow and his partner, the media mogul Ted Turner, are dedicated to sustainability in the restaurant industry. “We started the conversation,” says McKerrow. In 2008, they spearheaded “The Green Restaurant Revolution” tour.

But they’re not the only ones making an effort. Several Delaware-based establishments are also stepping up to the plate. It’s not easy. Most restaurants lack the resources of Ted’s Montana Grill, which is fueled by Turner’s convictions, McKerrow’s 40-plus years of industry experience—he also founded LongHorn Steakhouse—and some serious buying power; Ted’s is now in 16 states.

But even Ted’s bows to some consumer preferences, practical considerations, and an industry that has yet to catch up.

Blackened blue catfish from NorthEast Seafood Kitchen in Ocean View, one of nine restaurants owned by Rehoboth Beach-based SoDel Concepts. All nine feature the fish, which is threatening the ecosystem in the Chesapeake Bay. Photo Pam George
Blackened blue catfish from NorthEast Seafood Kitchen in Ocean View, one of nine restaurants owned by Rehoboth Beach-based SoDel Concepts. All nine feature the fish, which is threatening the ecosystem in the Chesapeake Bay. Photo Pam George

On the Plate

Turner—who is an avid outdoorsman—and McKerrow decided to feature bison to help increase the threatened animal’s herds. The population, which numbered up to 30 million at one time, dwindled due to habitat loss and overhunting in the 19th century.

As more consumers become aware of the health benefits of bison (it’s higher in nutrients and lower in calories than most meat), they will increase the demand—or so the theory goes. Ranchers, as a result, will grow their herds, which can be good for the environment. Able to withstand harsh weather conditions, bison are natural foragers that thrive on grass outdoors; there’s no need for feed and artificial shelter. They calve without human interference, and their natural heartiness requires fewer vet visits than cattle.

Their grass diet results in meat that is slightly sweeter than regular beef and much leaner. The taste and the health benefits have whetted the public’s appetite, which is evident by the number of bison burgers in many local restaurants, including Buckley’s Tavern in Centreville. Of course, both Buckley’s and Ted’s also offer standard beef burgers and steaks.

Supporting the growth of an endangered species is one way that restaurants can be sustainable. Another is to create dishes with creatures that are causing an imbalance. Take, for instance, the wild blue catfish, which was introduced into the Chesapeake Bay and its tributaries in the 1970s for anglers. The fish, however, has few predators other than man, and it exhibited a voracious appetite for just about anything on the bay’s bottom.

“It’s a pesky fish, but it is delicious,” says William Hoffman, who with his wife, Merry Catanuto, owns The House of William & Merry in Hockessin. “We try to serve it as much as we can to try and help balance the ecosystem in the bay.”

Farm-raised fish have been getting a bad rap for the fish’s unhealthy habitat. Disease not only can affect the farm-raised fish but it can also drift into the wild fish population.

But not all aquaculture practices are detrimental to the ocean. Brian Ashby, the owner of 8th & Union Kitchen in Wilmington’s Little Italy, features Verlasso salmon, which is raised on Patagonian farms that follow sustainability standards established by the World Wildlife Fund. He also sells specials with cobia that’s raised in open-water farms.

These new methods encourage containment in the deep ocean, where the currents can flush the pens. The containment mimics a natural habitat as much as possible, right down to including species such as mussels, which consume waste.

Hoffman offers alternatives to overfished species like swordfish, tuna and salmon. “There are so many species out there that aren’t overfished, but that people don’t know about,” Hoffman says.

In the House of William & Merry, diners expect to find new ingredients prepared in innovative ways.

Buckley’s Tavern, known for its comfort food, recently offered parrotfish, which are threatening coral reefs. But at the Big Fish Grill restaurants, customers stick to the familiar, says Eric Sugrue, the managing partner. “It’s challenging because obviously, we want to do the right thing, but we also want to put items on the menu that people like and can afford to eat,” he says.

The price point is also a factor for the restaurant’s cost, Sugrue adds. Joe Van Horn, owner of Chelsea Tavern, might agree. “We use reputable vendors, and purchase the most sustainable [ingredients that] we can, while continuing to offer the price point that we do,” he says.

What’s more, many restaurants won’t take a risk on an item not selling because diners refuse to try it. Sugrue says there’s been no noticeable uptick in customer concern for sustainable fish or new species, even in the market adjacent to the original Big Fish location in Rehoboth Beach.

Recycle & Reuse

Sourcing sustainable food is not the only way that restaurants can benefit the environment. The reclaimed wood that makes 8th & Union Kitchen’s décor so distinctive likely came from a tobacco factory, says Ashby, who noticed the aroma when the workers were cutting the wood.

Van Horn says that his restaurants recycle paper, cardboard, plastic. glass, metal and fryer grease.

(Using services that manage and recycle kitchen oil has become a common practice.)

Along with reclaimed wood for the dining rooms, using services that manage and recycle kitchen oil has become a common practice.

Brian Ashby, owner of 8th & Union Kitchen, says the restaurant's reclaimed wood decor likely came from a tobacco factory. Photo David Norbut
Brian Ashby, owner of 8th & Union Kitchen, says the restaurant’s reclaimed wood decor likely came from a tobacco factory. (Photo by David Norbut)

Reducing food waste is also a practical priority. Home Grown Café in Newark orders small quantities to make sure that everything is used, says owner Sasha Aber, who also buys as much of her seasonal food as possible from local vendors.

Restaurants like Home Grown and 8th & Union Kitchen that make items from scratch can be resourceful. “There is very little that goes to waste in this kitchen,” Ashby says. “Nearly every vegetable scrap is used in our mushroom pho. Meat scraps are almost always incorporated into other dishes. There is always a veg scrap bin in the walk-in.”

Some Delaware restaurants once participated in a composting program with the Wilmington Organic Recycling Center. But that business was ordered to cease operations in 2014 due to neighbors’ complaints about the smell.

At Harry’s Savoy Grill, the leftover prime rib is donated to Emmanuel Dining Room and other charities. Oyster shells are sprinkled in garden beds. From plastic to glass bottles, everything that can be recycled is recycled at The House of William & Merry.

Ted's Montana Grill at the Christiana Fashion Center. (Photo by Joe del Tufo)
Ted’s Montana Grill at the Christiana Fashion Center. (Photo by Joe del Tufo)

Materials Matter

With their plastic straws, coffee stirrers and takeout containers, restaurants can generate a lot of waste that collects in landfills—and stays there. When McKerrow and Turner decided to open Ted’s Montana Gill, they wanted to do something about that problem. In 2001, McKerrow researched paper straws online and found a company in New Jersey that invented the product in 1833. He called and talked to the third-generation owner.

“He said: ‘George, we haven’t made a paper straw since 1970,’” McKerrow recalls. It was possible, however, that the machine was still around. The owner called back to say the engineers had indeed found the machine and could make it work. With packaging in hand, the straws arrived at the first Ted’s in Columbus, Ohio, in trash bags. Unfortunately, they quickly turned to limp noodles in the soda.
The motivated company found a biodegradable polymer to make the straw and stirrer last an hour.

Today, the company also sells the products to cruise lines under the name Aardvark Straws. Being responsible does not come cheap. Regular straws cost less than a penny when purchased in bulk. A package of 24 paper straws is $4.99 online.

Ted’s originally used all biodegradable takeout containers. Without clear plastic lids, though, servers mixed up the orders. Plus, some foods quickly soak through cardboard. The restaurant conceded that aluminum with a clear lid was better for some items.

As for building materials, low-flow toilets, no-water urinals, and high-pressure/low-volume water sprayers deliver a return on investment and help promote sustainability. These are additions that customers, who can press restaurants to do more, cannot see. But for those committed to sustainability, there is too much that they do notice.

Yasmine Bowman, for one, is watching. The realtor and Wilmington resident says she is dedicated to being a responsible consumer. On her Facebook page, she writes, “‘Sustainability’ will be my personal word and cause for 2017.”

“I tend to stay away from restaurants that do not recycle. I prefer to frequent establishments that are in line with my value systems. I also do not go to fast food restaurants that put hot food in plastic containers. The health dangers of BPA leaching into the food are a huge health threat. I would also like to see more restaurants offer organic, cruelty-free and gluten-free options. This is the future. Those who find a way to accommodate this sooner will thrive; those who don’t will slowly fail.”

Delaware Art Museum Offering Free Admission

The Delaware Art Museum is offering free admission and a service project in partnership with the Sunday Breakfast Mission, on Monday, Jan. 16, from 10 a.m. to 4 p.m. to celebrate Martin Luther King, Jr. Day. The public is invited to make cards between 10:30 a.m. and 2 p.m., to be distributed with meals for those in need. The Mission serves the homeless, addicted and impoverished through a variety of programs in Wilmington.

Additionally, tours featuring African-American artists and subjects in the Museum’s collection will be available at 11 a.m. and 1 p.m. This includes the story behind a 19th-century portrait of Rev. Absalom Jones. Though born a slave in Sussex County, he eventually won his freedom, became a founding member of the Free African Society, was ordained the first African American minister of the Episcopal denomination, and helped to organize a school for African-American children. The tour will also highlight drawings that recorded events of the Montgomery Bus Boycott initiated by Rosa Parks and a quilt by artist Faith Ringgold that will serve as inspiration for the service project.

All galleries will be free and open to the public.

Yew Can Count on Me

A Monster Calls is deliberately more moving than scary

A Monster Calls, a fantasy drama about a boy and his (not so) friendly neighborhood yew-tree monster, follows a well-trod path of adolescent anguish. Yet it manages to feel resonant and worthwhile, thanks in no small measure to a healthy dose of magic realism provided by director J.A. Bayona and screenwriter/novelist Patrick Ness.

Conor is a quiet, lonely boy growing up in small-town England. An artist at heart, he has an additional burden: his mother is dying. With an emotionally distant grandmother and a geographically distant father, Conor has no one with whom to share his sorrow. Plagued by violent, recurring nightmares about the imminent loss of his mom, he somehow conjures up a monster from a craggy old yew tree in the churchyard outside his window. The monster, through a series of nightly visits—always at 12:07—and the seemingly tangential stories he tells, helps Conor work through his flurry of crippling emotions to a place of acceptance, both of his situation and of himself.

The familiar tropes of A Monsters Calls’ core narrative—lonely only child, art as a form of escape, prep school bullies, absent fathers—quickly cede ground to Bayona’s confident, baroque filmmaking. Previously recognized for his sweeping work on The Impossible, Bayona injects this story with the fantastical elements of the yew monster and his stories, which are told through a lovely, watercolor-like style of animation that is the antithesis of a cartoon. And the monster itself, growlingly voice-acted by Liam Neeson, is an arboreal marvel of CGI effects, bristling with natural energy and preternatural menace.

A Monster Calls grounds its fantasy in the strong acting skills brought to the human characters. Felicity Jones (The Theory of Everything, Rogue One) plays Conor’s mum with a combination of fierce determination and a hint of artistic play. Sigourney Weaver and Toby Kebbell are equally effective in the smaller roles of grandmother and dad. But the film really belongs to Lewis MacDougall, the young actor who plays Conor. He makes you believe both Conor’s pain and his desire to seek solutions, maybe even absolution, from the imposing imaginary creatures.

I’m not sure that A Monster Calls covers any new ground in terms of story, but it does tell this familiar emotional tale with power and a compelling visual sensibility that is most captivating.

Guides on the Path to Physical Fitness

Personal trainers deliver results (not miracles), but it takes commitment from both parties

Some of their clients are workout warriors and some are couch potatoes. Some want to bulk up or stretch out and some just want to lose a few pounds so those new pants fit in time for the class reunion. Some know what to expect from the process and some are clueless. And some are willing to put in the work while others expect miracles, and they expect them now.

“All sorts of people come through that door, but all of them have at least one thing in common—they’re looking for help,” says Scott McCarthy, a personal trainer at Balance Fitness on Fourth Street in Wilmington.

That’s where he and other personal trainers come in. According to the U.S. Department of Labor statistics, there were 279,100 personal trainers in the United States in 2015, a number that’s expected to increase to 338,000 by 2018 because of population growth and the increasing interest in health and fitness. In Delaware in 2015, there were 1,060 personal trainers and fitness instructors, all of them willing and able to help turn soft tissue into firm muscle—assuming their clients are willing to pay the price.

“Training and working out are two different things,” McCarthy says. “We’re not just out there counting reps for people. We’re like guides who help them find their way to personal fitness. Some people already know their way and don’t need a guide, but there are lots of people who need somebody to help and encourage them. And that’s our job—helping people who need help.”

Of course, there are some misconceptions about personal trainers. For one thing, they don’t tape ankles and cut up orange slices at halftime—those are athletic trainers. And not all their clients end up looking like Arnold Schwarzenegger in his greased-up, body-building prime.

A personal trainer at the YMCA coaches a client on the treadmill. (Photo courtesy of the YMCA)
A personal trainer at the YMCA coaches a client on the treadmill. (Photo courtesy of the YMCA)

A Marathon, Not a Sprint

“I’ve been doing this for 18 years and I’ve seen and heard it all,” says Nic DeCaire, who runs Fusion Fitness Center on Main Street in Newark. “A lot of people think we just sit around all day in sweat pants and watch you lift weights or run laps. They don’t realize that we offer a complete regimen for physical and mental well-being and that we’re with them every step of the way. It’s a commitment on both ends, from the trainer and the client.”

One thing all trainers emphasize is that a training regimen is a marathon, not a sprint. Not all clients grasp that basic concept and that’s why it’s one of the first messages a personal trainer delivers —expect results, but not miracles.

“If the commitment from the client isn’t there then there isn’t much we can do to help them,” says Charlotte Maher, a personal trainer at Fit Studio on Rockland Road in Wilmington. “But those cases are pretty rare, because most people we deal with are here for a reason. They want to lose weight or tone up and it’s probably something that’s been in their minds for a while. So, when they finally take the step to hire a personal trainer. they’re serious about it. And we make sure they understand that it takes a commitment and a lot of work to reach their goals, but it’s worth it.”

Those goals vary from person to person, and personal trainers must be willing and able to customize their regimen according to those goals. Most fitness centers deal with clients on a one-on-one basis and in group settings, but no matter the regimen or the setting, it all starts with talk, not action.

“The first step when they walk through the door is a consultation, where we discuss their goals and learn about their medical and fitness history,” says Matt DiStefano of Core Ten Fitness on Orange Street in Wilmington. “A lot of people haven’t been part of a fitness program for a long time and they need to ease into things, and sometimes we have to convince them of that. They want immediate results and it just doesn’t work that way. For those people, patience is a big key, because this is not like ordering something at a restaurant.”

That’s why it’s helpful if prospective clients know what they’re looking for from a personal trainer. If they don’t know for sure, then the trainer must lead them in the right direction. And it doesn’t matter if the client is male or female; the regimen is basically the same, depending on why they hired a personal trainer in the first place, although Maher has noticed that men tend to focus more on their upper bodies.

Clients and members work out at Core 10. (Photo by Jim Coarse)
Clients and members work out at Core 10.
(Photo by Jim Coarse)

“This is not a one-size-fits-all kind of business,” Maher says. “That’s the reason the first thing we do is sit down and talk to them and find out what their goals are. If they have really big goals, then we have to put a time slot to that—it’s not something you can accomplish in six weeks or by just coming to the gym once a week.

“That’s why it’s so important that our clients are honest with us about their medical and workout history, and also the goals they have going forward. We have to decide whether those goals are realistic ones, and if they’re not, we make sure they realize that without discouraging them. Sometimes it can be a real reality check for them. And sometimes they can be stubborn about it, but the majority of our clients understand that we’re professionals who know what we’re doing and they trust us.”

Once those goals are identified, the training process can begin, and all personal trainers agree that it’s important to start slowly and build the training regimen from there. That means basic stretching and cardio-vascular exercises to begin with, then more extensive weight and conditioning training after that. But it always depends on the conditioning and health of the clients when they begin the program.

“We’re really about general well-being, and everybody has different goals and needs,” says Mark Myers, who oversees the personal training program at the Central YMCA in Wilmington. “And one thing we all emphasize is the need for balance. If you want to build up your biceps, that means building up your triceps as well. You never focus solely on one muscle group or one activity. Even if your main goal is to bulk up and add muscle, we also emphasize flexibility, which helps you avoid injuries. It’s really a total package and sometimes people have to be convinced about that because they’re focused on one particular thing.”

You Are What You Eat

Diet is a big part of a fitness program and that’s something trainers constantly preach to their clients, even the ones whose primary goal isn’t to lose weight. Trainers stress the old you-are-what-eat philosophy as part of a balanced approach to fitness.

“We’re not nutritionists and we don’t pretend to be experts in that area,” Maher says. “But we do refer clients to a dietician if they have a serious weight problem that can’t be fixed just by working out. We’ll set up a consultation with [the dietician] and that will become part of the overall fitness program, especially if losing weight is one of their main goals.”

But, DiStefano says, that doesn’t mean his clients can’t have a slice of pizza or a couple of cold beers on occasion.

“It’s like anything in life—moderation is the key,” he says. “If you work hard and eat right five days a week you can enjoy yourself on the weekend and that’s something I tell my people all the time. You don’t want to deprive yourself of the little pleasures of life just because you’re in a training program. It’s all about that balance.”

There is one group of clients who come to personal trainers with specific goals in mind—competitive athletes who are looking for an edge, including teen-agers who hope to excel in their sports enough to earn a roster spot and maybe even a college scholarship.

“It’s different than it was when I was growing up and we played all the sports, depending on the season,” says Stephen LeViere of LeViere’s Fitness, which operates the training program at Kirkwood Fitness on Naamans Road. “Most kids nowadays really specialize in a specific sport and that’s their only focus. If you’re a baseball player or basketball player, that’s what you do, all year round. It’s either your [high school] season or you’re playing in an AAU tournament or getting ready to play in an AAU tournament.

So, their training is geared toward something very specific, something that will give them an advantage and make them better than the guy next to them. If they don’t, they know they might not get that scholarship or even make the team.

“For example, I get a lot of football players in my May program before training camp opens in August, so they can be in better shape than anybody else in camp and they can stand out right away, instead of having to play themselves into shape or, worse, having to battle injuries.”

LeViere says he sits down with these eager athletes and determines exactly what he or she is hoping to achieve, just like he does with all his clients. Of course, the kind of sport, the position they play, and the size of the athletes help determine that, as does their present health and conditioning.

Weight training is an essential part of most fitness regimens. (Photo by Jim Coarse)
Weight training is an essential part of most fitness regimens. (Photo by Jim Coarse)

Gauging the Body’s Response

“But no matter who it is or what sport it is, you have to start with the foundation, and that is how well they can handle the stress and rigors of the game they play,” LeViere says. “You can’t play and you certainly can’t dominate if you’re injured. So, we start with simple presses and compound movements and simple squats with not much weight. And we don’t do jumping or running until we see how their body responds.

“Once we determine that, then we can start ramping up and focusing on the specific muscles they need for their sport, whether it’s speed or agility or strength or power.”

Another challenge for personal trainers is convincing clients to stay with their training regimen after they reach their goals. Many clients get what they want (the pants fit!) and then slip back into the unhealthy lifestyles that made them seek out a personal trainer in the first place.
“It happens frequently and you hate to see that,” DeCaire says. “But most of our clients stick with it because they feel so good about themselves because they’re physically and mentally fit, maybe for the first time in 20 years. That doesn’t mean they have to stay at the same level or maintain the same training schedule. If you’re training to run a marathon you can scale back some after you run your race. But most of them love their new selves and they want to keep those endorphins coming and they make this a life-time commitment.”

“That’s what makes this job so rewarding, when you see that total transformation in a person,” he adds. “When they start their training program they usually do it because they’re not happy with themselves, they’re not happy with the way they look or the way they feel. We help them regain the self-esteem they’ve lost and it’s a great feeling to know that you helped somebody turn their life around in a positive and healthy way.”

Worth Trying – Dec. 2016

Suggestions from our staff, contributors and readers

midnight-in-the-square-mushroom-drop-2015The Great Mushroom Drop

Times Square has nothing on Kennett Square. For the fourth year straight, “The Mushroom Capital of the World” will ring in the New Year with its annual Mushroom Drop on Saturday, Dec. 31. What began as a lark now draws thousands and is a clever way for Kennett to draw attention to its charming downtown. Festivities are family friendly with the only admission charge being a non-perishable food item. Activities begin at 6 p.m.; the raising and lighting of the mushroom begins around 7:30p.m. Visit midnightinthesquare.com.

—Jerry duPhily, Publisher

Holiday Lights Express

This peaceful little train ride on the Wilmington & Western Railroad has become a holiday tradition for me and my family. It takes less than an hour and the kids love riding in the railcar, which is draped with thousands of holiday lights. Most of the homes that are visible from the tracks go crazy with their own holiday decorations as well. Rides start as early as Dec. 9. Looking for a little Santa Clause action? They also offer the “Santa Claus Express” on Dec. 10. Tickets and info at wwrr.com.

—Matt Loeb, Creative Director & Production Manager

The War on Words (the book)

At the risk of sounding outrageously self-serving, this slim paperback makes a great stocking-stuffer, especially for lovers of the language. It’s a collection of every installment of the O&A column from inception in 2007 through 2011, and it charts the debut of popular features such as Department of Redundancies Dept. and How Long, Oh Lord, How Long? The book is available on Amazon, from Ninth Street Books in Wilmington, Hockessin Book Shelf, and outandaboutnow.com, for approximately $10.

—Bob Yearick, Contributing Editor

Schmidt’s Tree Farm, Landenberg, Pa.

Our annual trip to Schmidt’s Tree Farm is now a decade old tradition for my family, and is one of the things I most look forward to each holiday season. Each year we head to the farm in Landenberg, take a tractor ride out into the field, and select and cut down our tree (after arguing over which one is best and whether or not it will actually fit in our house, of course). You’ll spend a little more than you would at Lowe’s or Home Depot, but you’ll support a local family-owned business and get in some wholesome family fun.

—Marie Graham Poot, Director of Digital Media and Distribution

Worth Trying – Aug. 2016

Suggestions from our staff, contributors and readers

Constitution Yards

The new seasonal beer garden is the perfect addition to the Riverfront. Located at Justison Landing and open seven days a week, the summer go-to destination offers backyard games, classic barbecue fare and of course, a variety of beers and cocktails. Grab a summer ale and get in line for giant Jenga!

—Krista Connor, Associate Editor

Quinn’s Café

Whenever I go out to breakfast with family or friends, my first instinct is to go to Quinn’s. The eatery has been around for a while, but became known as Quinn’s Café in 2011. This Hockessin favorite tends to be a little crowded on the weekends, but the delicious food is made to order so it’s always worth the wait (quinnscafe.com).

—Emma Driban, Intern

Mini-Cannoli from Toscana To Go

I went with my mom to pick up dinner from Toscana To Go, and after I bugged her enough she let me get a dessert. But she would only let me get the cannoli because they were small and only cost $1.50. I was nervous because she said there was cheese inside, and that kind of sounded gross. I didn’t like it. I LOVED it! The outside was like a thin cookie, the inside was sweet and creamy, and there were chocolate chips sprinkled on it. You have to try one.

—Oliver Poot, 1st grader and Wilmington Resident

Movies on Tap

When the good folks at Premier Wine & Spirits sat down with our friends at Penn Cinema, they conjured up some sweet synergy. The meeting’s magic resulted in the “Movies on Tap” series at Penn Cinema, which pairs cult-classic films with seasonal offerings of local breweries. For film geeks, it’s a great opportunity to see some popular movies of the past on the big screen in a fun setting. For beer freaks, it’s a chance to meet area brewmasters and get a taste of their latest concoctions. That these nights raise money for local charities is simply icing on the cake. Caddyshack with Mispillion River Brewing, Ghostbusters with Sicilian cannoli with chocolateYards Brewing Co., Pulp Fiction with Evil Genius Beer Company and The Blues Brothers with Blue Earl Brewing Co. were big hits. This month, it’s The Goonies with 2SP Brewing Co. on Wednesday, August 17. To reserve your seats, go to penncinema.com.

—Jim Miller, Director of Publications

BFG Is A-OK–For Kids

They’ll be enthralled. Adults, meanwhile, will have to make do with some charming moments and winning performances from two of the stars.

The BFG, the new 3-D fantasy live-action adventure from Disney, arrives in theaters dripping with Academy Award gravitas. The director and co-producer is Steven Spielberg (multiple winner); the music is by John Williams (multiple winner), and the star is Mark Rylance (winner, Best Supporting Actor, 2016).

Then there is the story’s impressive provenance: it’s based on the 1982 children’s novel of the same name by the late Roald Dahl, a famous and fascinating man in his own right. (He authored Charlie And The Chocolate Factory, was a World War II ace with the Royal Air Force, husband of American actress Patricia Neal, and a world-class philanderer. Check his bio; it’s fascinating reading.)

Rylance plays an elderly giant who is spotted one night by the orphan Sophie (young Ruby Barnhill, part of an outstanding all-English cast) while he is wandering the streets of London blowing dreams into bedroom windows with a huge, trumpet-like instrument. Fearing Sophie will alert authorities of his existence, he kidnaps her and takes her back to his home in Giant Country, where he creates dreams and captures them in glass bowls.
In the quickest onset of the Stockholm syndrome on record, captive and captor fall into a loving niece-and-uncle-like relationship, and Sophie names him, redundantly, Big Friendly Giant, or BFG for short.

His home is a ramshackle cave hideaway, and his diet consists of a foul-tasting and -looking vegetable known as a snozzcumber, which BFG subsists on because he refuses to eat people or steal food from humans, like the other giants.

Sophie and BFG are soon engaged in an ongoing cat-and-mouse game with the fearsome but dim-witted giants, as BFG keeps Sophie from their view, lest they eat her. While she hides, the giants make the much smaller BGF their toy, using him as a football and making him a passenger in their version of Demolition Derby. Later, for good measure, they trash his home and his workshop.

Sophie subsequently persuades BFG to accompany her to Buckingham Palace and seek the queen’s help in eradicating the child-eating giants. It’s here that the film picks up, with scenes that compensate adults in the audience for a few earlier sleep-inducing moments.
Much of this uptick can be credited to Penelope Wilton, the 70-year-old actress who plays the queen and whom American audiences will recognize as Isobel Crawley from Downton Abbey. She is a sprightly, humorous, yet authoritative monarch who invites first Sophie, and then BFG, into her home. She is abetted by the always-welcome Rebecca Hall, luminous as her assistant.

A grand and comic dinner ensues, and the ingenuity of the royal staff is put to the test to find seating, utensils and food for the BFG. He brings his own addition to the meal: a fizzy drink called frobscottle, whose bubbles move downward instead of up, causing epic flatulence (“whizpopping” in BFG-speak) among all who imbibe it. The result is a farting fusillade that includes the queen and rivals the beans-and-campfire scene from Blazing Saddles.

After the air-clearing repast, the queen orders the Royal Air Force to help Sophie and BFG subdue the giants. Following some scary moments, the bad guys are captured and helicoptered off to an isolated island, where they are safely (this is a children’s story, after all) deposited and left with a lifetime supply of the loathsome snozzcumbers.

As usual, Disney animation and graphics are superb, especially the meaty and comical giants, and the BFG in particular. Rendered as a spindly, galumphing oaf with huge ears, he has Rylance’s facial features. The Royal Academy product, winner of three Tonys and two Olivier awards, delivers the giant’s lines with pathos or humor, as the occasion demands. As the BFG, he utters nonsense words because, like many in today’s media, he has only a rudimentary grasp of English (sorry, couldn’t resist). Such expressions as “strawbunkles and cream,” “snapper whipper,” “spitzwoggler” and “codswallop” are part of his vernacular, and Rylance speaks the words with his typically laconic authenticity.

Except for a tedious scene where Sophie chases the glowing, Tinker Bell-like dreams, the movie will hold most children rapt. Adults will have to make do with strawbunkles and the like, and winning performances by Rylance and Wilton.