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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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Ready, Set, Sweat!

The New Year offers some trendy options to spice up your health and wellness regimen, but you still have to put in the work

The New Yorker recently published an article about a pill that seemingly eliminates the need for a workout: Just swallow it and get the same results as if you had exercised. One problem: At the end of the article, it’s revealed that none of the inventors had tried the pill—an ominous commentary on a supposedly miracle drug.

So, as we enter 2018, it seems there still is nothing that will take the place of sweat equity. But the good news is there are plenty of new and trendy health and wellness offerings to take your mind off the monotony of the typical gym—or home—workout. There are online challenges, innovative classes, “social” sports, fitness apps and clean eating.

Take the Plank/Squat Challenge

Planks and squats are two simple, basic exercises that have become the focus of online “challenges.”

The plank is a push-up like exercise with the body’s weight borne on forearms, elbows and toes. Its popularity has increased over the last decade or so, perhaps because it’s a total body workout, perfect for a toned core, requiring no equipment and only enough floor space to accommodate your body.

The squat has been around forever and is considered the king of lower-body exercises. The standard squat is done with a barbell resting on the person’s shoulders, but it can be done without weights.

Plank and squat challenges usually last 30 days, with participants tasked with gradually increasing the time in the pose every day or two. A plank challenge might start with holding the pose for 30 seconds and end a month later at three minutes. Like the plank, the squat challenge uses no weights, instead focusing its poses on the glutes, thighs and core. One online 30-day challenge starts at 50 squats and ends with 250.

Research suggests it takes an average of two months to make something a habit, so start now and you’ll be doing this on a regular basis by March.

Variety is the Spice of Life

High-Intensity Interval Training (HIIT) is one of the hottest exercises on the health and fitness scene—for good reason.

Classes, typically 30 minutes or less, toggle between high and low intensity for increased fat burning. Instead of relying on steady-state cardio exercises (where your heart rate stays at a certain threshold), HIIT’s on-again, off-again intensity can lead to rapid results.

Scott McCarthy, owner and personal trainer at Balance Strength & Fitness Center, recommends HIIT.

Scott McCarthy, owner and personal trainer at Balance Strength & Fitness Center near Fourth Street and Greenhill Avenue, added HIIT classes a year-and-a-half ago. “It’s become one of the fastest growing parts of our business,” he says. “It makes up 15 percent of our membership base.”

In addition to HIIT, small group training has become increasingly popular. The reason? “Clients want to show up, work out (efficiently) in a social setting, and get good results,” says McCarthy.

Trainers cap sessions at 10 participants, so they can actively monitor everyone’s technique.

Bodies in Motion

Another trend is “functional fitness”—classes dedicated to making everyday movements easier. Think walking up and down stairs, playing football with the kids, and picking up bags of groceries.

Says McCarthy: “It’s the antithesis of the CrossFit image, which sometimes teaches improper technique and could lead to injuries. Clients are now hyperfocused on (proper) movement, which can improve balance, strength, flexibility and coordination.”

Located off Kentmere Parkway and Rockford Road, FIT Delaware provides a full range of fitness opportunities, including personal and group training. Trainer Todd Brown says he has noticed a big shift in the industry from last year’s focus on “traditional exercises by body part” to functional training. Brown likes to change the angles of exercise every couple of days. By altering the angles, his clients work a different portion of the same muscle. He sees the most success by working different muscle groups multiple times a week.

“This summer,” Brown says, “I worked with a couple of college athletes to get them in shape for the fall season using this methodology. At the end of our time together, they all thought they were much stronger at the beginning of the season than in years past.”

Body-Weight Training

Body-weight training or working without weights has become another in-demand alternative to using cumbersome, sweat-stained exercise equipment.

Body-weight training allows you to work out at home, in the park or even at the gym without any equipment. Getting started is easy and can consist of a couple of different exercises like push-ups, planks, burpees, jump squats, lunges, box jumps and more.

Social Sports

As we age, being and staying active becomes an important aspect of our lives. We often build our activities around our most important relationships—family and friends. And that’s how social sports started.

Locally, the movement led to the creation of two organizations geared to adults of all ages: Delaware Sports League and Philadelphia Area Disc Alliance (PADA)—Delaware satellite league.

“People are starting to discover that health and wellness are vitally important within our daily lives,” says Bob Downing, co-founder and owner of Delaware Sports League, headquartered in Wilmington.

“There has been a renaissance of thinking, specifically with young professionals, who realize that how we spend our time with ourselves and others is extremely important to our well-being.”

The league creates a less intensive exercise environment for people that’s accessible to every person, not just athletes. Says Downing: “We’ve evolved quite a bit over the years. In 2018, we are refocusing our mission on pairing physical and mental wellness together.” 

For those looking for a new challenge (or sport), there’s also PADA. Founded in 1985, PADA provides “opportunities to learn, teach and play Ultimate (frisbee) while fostering community, character and competition within the greater Philadelphia region.”

In Delaware, PADA provides opportunities for nearly 300 players per year and—since a key feature is its inclusiveness—it always welcomes new players. The league attempts to ensure that teams are “fair and balanced to create a fun and competitive environment,” says Andrew Wisor, PADA Delaware council member of the Philadelphia-based association.

If you’re interested in joining, Wisor suggests the spring league. “It tends to be the most beginner-friendly league because it’s when we get the most new players joining. There’s always a lot of teaching going on, both on and off the fields, from captains and players alike.”

Fitness at Your Fingertips

Too busy for the gym?  Maybe fitness apps are for you. They allow you to view videos anywhere—phone, smart TV or computer—making working out easy, fast and convenient for those always on the go.

Fitness Blender, for instance, provides “workout videos for every fitness level—absolutely free.” It’s an ideal solution for the workout beginner or those who may be intimidated by the meatheads at their local gym.

There’s also Daily Burn, a free, 30-day trial app that reverts to an affordable monthly paid plan for those eager for a more tailored plan led by professional trainers.

Clean Eating

In addition to exercise, clean eating is essential to a healthy lifestyle. Clean eating follows a simple list of tenets: eat less refined foods (no donuts and bagels!), eat more whole foods (produce, grains, etc.), eat less meat and limit sugar and salt intake. BBC’s Good Food predicts that this year veganism and plant-based proteins will be the trendy options at your local restaurant or grocer.

Karen Igou, owner and operator of Delaware Local Food Exchange, has been a leader in the clean eating movement from her store in Trolley Square.

“People know the basics to clean eating,” she says. “It follows what our mothers and grandmothers taught us. However, [clean eating] is not easy. Most of the focus is on healthcare (the results) and less on eating quality food [to begin with],” says Igou.

Delaware Local Food Exchange provides a bountiful selection of local produce, snacks, sundries and meat. Igou sources the highest quality meat and vegetable-based proteins for her customers and in-house prepared foods. Most popular is the grass-fed chicken salad, which can sell out within hours after it goes on sale.

Says Igou, “I’ve noticed a lot of customers going vegan for both the environmental and the health benefits. To meet demand, we stock fun vegan choices like enchilada pie, tempeh chicken salad and lentil loaf.”

In addition to clean eating, Igou says that her “typical fitness routine—yoga, meditation, core strengthening exercises, and a gratitude journal”—keeps her healthy.

While you might opt to skip the gratitude journal, you have plenty of options to choose from as you plan your 2018 fitness regimen. Join a gym, hire a personal trainer, or take a brisk walk. Just remember to eat well and move around a lot.

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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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Bites

Tasty things worth knowing

A Winter Harvest

Harvest Seasonal Grill & Wine Bar, located in Glen Mills, Pa., and at six other sites throughout Pennsylvania, recently released a new winter menu.

The restaurant offers farm-to-table fare featuring organic, local, sustainable and non-GMO ingredients sourced from more than 75 local farms. Freekeh, Caputo Brothers Creamery Cheeses and Baker Street Bread Co.‘s baked goods play a starring role in the new menu.

Restaurateur Dave Magrogan and Executive Chef Josh Short are utilizing Lancaster Farm Fresh Co-Op’s organic, local and sustainable ingredients to create the restaurant’s new winter menu, which is available at all of the restaurant’s locations.

Among the menu items are street tacos, flatbreads, brick oven pizzas, sandwiches, salads, appetizers, seafood, meat, poultry and vegetarian dishes. The super grain salad, vegetarian poutine, tuna poke, Vietnamese chicken tacos, macadamia nut-crusted halibut, Kennett Square mushroom stroganoff and the vegetable stew are also new additions.

And for dessert? There’s the sugar plum cobbler, upside-down zucchini bread cake and bourbon butter pecan.

Harvest Seasonal Grill is currently pickling vegetables for its charcuterie offering, and is working with local initiatives to forage, source and pickle fruits and vegetables during the cold winter months. The restaurant has also begun working with Baker Street Bread Company to secure fresh bread deliveries daily.

Taking A Bite Out of Hunger

Thanks to a $10,000 donation from Delaware Food Lion locations, kids at Clayton Court Apartments in Wilmington won’t have to worry about being hungry after school. Clayton Court is the newest site to participate in the Food Bank of Delaware’s pilot after-school grab and go meal offering. Meal service began just before the holidays, and it’s already popular with both kids and parents. Kids who live in the complex can stop by the rental office and grab a nutritious meal to take home.

Meanwhile, two ongoing supporters of the Food Bank surprised the staff with significant donations. The TD Charitable Foundation delivered a check for $80,000, and the Norfolk Southern Foundation donated $15,000 for the Backpack Program plus an additional $15,000 for community nutrition programming.

More Food Bank news includes its Culinary School course, which begins Feb. 13. It’s for those interested in a career in the food service industry. The 14-week training class will take place in Newark and Milford.

The program includes 12 weeks of hands-on training in basic and high-end kitchen skills, safe food handling, and life skills. Students also have the opportunity to become ServSafe certified. The 12 weeks of training culminate with a two-week paid internship at a food service company. Upon graduation, the Food Bank of Delaware helps place students in entry-level jobs in the food industry.

Breakfast & Bird Walk

Kick off the Great Backyard Bird Count at Coverdale Farm Preserve with a hot breakfast and a bird walk on Friday, Feb. 17, from 8-11 a.m. (with an extended portion from noon-2 p.m.). The bird data collected will be submitted to this international bird survey, a continent-wide survey in which anyone can participate. It creates a snapshot of birds in mid-winter and provides useful bird trend data.
The fee is $15 for Delaware Nature Society members and $22 for nonmembers. Meet at the preserve at 543 Way Rd., Greenville.

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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.”

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Olive Oil: The New Wine?

Find out about EVOO, give a tasting party. Learn to love this liquid gold.

I know someone whose first sip of wine was a 45-year-old Port. My inaugural taste could boast no such vintage; it was from my aunt’s bottle of Manischewitz, which was first cracked open three Thanksgivings prior. For years, my wine consumption was limited to gifted bottles or summer sangria made with cheap wine. Eventually, business interests took me to wine dinners, where the origins of a Syrah and a Shiraz, a Grenache and a Garnacha, became important to me. Once I could carve out a budget for great wine, bottles from five continents began rotating through my once-dusty wine rack. Although I’m not yet an oenophile, I cannot imagine going back to “factory wine.”

Similar to my wine choices, what occupied my cabinet for years was store-brand olive oil, the quality of which reflected the budget I’d devoted to it. Once again, professional interests led me to a palate-awakening, and for me there is no turning back to generic olive oil.

If you can tell a Merlot from a Cabernet, or even if you can’t, olive oil may be the next horizon for broadening your palate. From tasting parties to sommelier certifications to health magazines, there are many routes to learning why olive oil is worthy of the same enthusiasm as wine. With U.S. consumption increasing by 250 percent in the last quarter century (compared to worldwide growth of 73 percent), there’s a good chance this “liquid gold” has seeped or will be seeping into your kitchen soon.

Things to Know

Some things to know when shopping for “good” olive oil: extra virgin is the best; it can cost a dollar or more per ounce; reading the fine print is important, and it should impart an unmistakable flavor. That $6 store-brand olive oil probably tastes like any other oil in your cabinet…nothing distinctive, even if it does say “Imported.”

Process and timing is everything. For superior quality oil, olives are gently picked (often by hand), taken to press hours after picking, mashed into a paste, and “cold” pressed until “extra virgin olive oil,” with an acid level no higher than .08 percent, pours out. “Virgin” olive oil is limited to two percent acidity—same process, riper olives. Refining with heat or chemicals can turn imperfect, bruised or old olives into edible oil, albeit devoid of flavor and aroma. “Pure” and “light” oils are all or part refined oil.

Where its olives are grown is part of an oil’s pedigree. Your olive oil is most likely imported from the Mediterranean, where archaeologists have found evidence of olive oil production going back at least 6,000 years. By some estimates, America imports 97 percent of its consumption.

This is not to say there is anything innately inferior about American olives. They grow in California, Texas and the “Olive Belt,” stretching from South Carolina to Mississippi. However, it is a relatively new industry in the U.S. The self-proclaimed “oldest” American olive oil producer is only 80 years old. The largest domestic producer of olive oil has grown its market share somewhat quickly thanks to mechanized harvesters, a newer technology not yet widely used overseas.

Every nation thinks its olive oil is the best, and marketers capitalize on the reputation of a country to sell oil to American consumers. In other words, the phrase “Made in Italy” is on a lot of oil, but you need to know more to determine quality.

Indicators of Quality

Italian olive oils, for example, may have origin labels that are a reasonable indicator of quality. Protected Designation of Origin (PDO/DOP) and Protected Geographical Indication (PGI/IGP) labels are guarantees of authenticity, regulated by the European Union. A PDO oil has an attribute that is unique to its geography (in wine lingo, terroir), whereas PGI indicates region alone. The E.U. applies such labels to wine and other agricultural products, like Parmigiano-Reggiano cheese and champagne and cognac.

Olive oil lovers like to talk about traceability and authenticity. One in 20 people I meet at tastings asks me, “Did you see that 60 Minutes episode…?” about how the Italian Mafia counterfeits extra virgin olive oil. The product is adulterated with inferior oils, possibly oils from outside of Italy, colorants and deodorizer… if there is even any extra virgin content at all. This is a national crisis to Italians, who use 10 times as much olive oil per person as Americans. For them, olive oil authenticity is a matter of national pride, and it has a direct impact on the economy.

I am fortunate in that I can respond confidently when asked about the source of the oil I sell. For the past four years, I have worked for a Wilmington company that is the exclusive American importer of a single-source oil from a family-owned Italian farm and frantoio (olive mill). Olevano Olive Oil is pressed from hand-picked olives grown in Wilmington’s sister city, Olevano sul Tusciano, in Salerno. When I mention the surnames of the Wilmington owners, Delle Donne (Tom) and Fierro (Al), to locals, and describe how it’s their cousins in Italy who pick the olives, Delawareans often recognize some connection to the family, and thoughts of fictional Corleones hijacking our oil supply are quickly forgotten.

Marketing and regulation aside, country and region can be a reflection of your flavor preferences. Oil from northern Italy—Tuscany, for example—can seem lighter in mouthfeel than other oils, but no less flavorful. Further south toward Umbria, peppery olive oils dominate. Southern Italian olives, such as those from Campania and Puglia, produce full-flavored, fruity oil.

Planning a Tasting Party

Armed with what you now know about process and origin, you may be ready to dive into the world of what Rachael Ray calls “EVOO” (extra virgin olive oil). Tasting parties are a trendy way to experience good EVOO, and sites like Williams-Sonoma.com offer party planning tips.

Buy several bottles, or have each guest—ideal party size is three to eight people—bring a bottle, aiming for a variety of origins or attributes (filtered or unfiltered, buttery or peppery, grassy or fruity, consecutive harvests, distinct varietals). Serve room temperature, in order from mild to strong flavor, and observe the swirl and the nose, before loudly slurping (yes, really) and swishing the oil in your mouth, just like wine. Skip the official cobalt glass in favor of wine glasses, which tasters can hold in their palms to temper the oil, or you can opt for single-use plastic tasting cups for beginners.

Search “what wine pairs with olive oil” for beverage ideas. Don’t forget the “spit cup” and palate-cleansing bread or tart apples, and give guests pen and paper to write notes. After the tasting, try your favorite oils on bruschetta, buffalo mozzarella and even vanilla ice cream.

Visit Fusion Taster’s Choice in Wilmington, the Olive Orchard in Rehoboth Beach or visit a vendor (like me) at an arts and crafts festival, for low-key tasting opportunities. No time to taste? Buy your oil where the foodies shop, like Capers and Lemons or Janssen’s Market.

When it’s time to cook, remember “smoke point.” Exceeding any oil’s smoke point creates bitterness and devalues EVOO’s health benefits (in fighting diabetes, heart disease, Alzheimer’s and osteoporosis), but is not hard to avoid. At its lowest reported temperature, EVOO’s smoke point is close to that of butter. If you wouldn’t fry a cutlet in butter, don’t fry it in good EVOO. Low acid makes EVOO more versatile than some would have you believe, but pros still suggest saving the expensive stuff for dishes where its subtle flavors will shine: salad dressings, drizzles, dipping, quick sautés or braises.

As a gastronaut, you may even set your sights on becoming an “olive oil sommelier.” OliveOilTimes.com offers a course through the International Culinary Center in New York City. The first of three courses costs $1,200; you’ll taste 100 oils from 25 countries over a three-day weekend, learn the history and process of making EVOO, how to judge the quality and attributes of an oil, and more. Sommelier candidates complete two additional levels of coursework. Alternatively, for $350 plus airfare, you can get a “Master of Olive Oil” certification in Los Angeles (nasommelier.com).

Whatever level of expertise you aspire to, tasting olive oil is perfectly positioned to be a palate-pleasing pastime for trend seekers.

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Food Trends, 2017

Pokes, boar meat and breakfast all day long: Once again, our fearless prognosticator offers his thoughts on what we’ll be eating in the new year.

Wellness tonics. Purple cauliflower. Coconut chips. Beet noodles.

That’s what you have to look forward to if Whole Foods is right and these are the hottest trends of 2017. And that’s why you need to care about food trends, lest you be caught unawares by a sudden beet noodle in your entrée.

You will find no beet noodles here. This is my third year of making predictions for the future of Delaware food, and one thing I’ve learned—I’m not very good at it. (Check the scorecard below.) While I thought 2016 would find a distillery opening in northern Delaware, I missed the brewery boom that was fermenting all around us. And though I saw sushi cooling off, I didn’t notice Newark becoming a hotbed for truly authentic Chinese cuisine.

But those are the risks foodie prognosticators take. There’s no accounting for taste, and even less accounting for what taste buds will crave from year to year. And so I rounded up a few of my usual suspects, did my research, and herewith offer another few predictions for the new year, in full knowledge that life will likely prove me wrong. Again. Happy dining.

Trend: Restaurants enter the bowl game

There’s a reason bowls are the serving vessel of choice at fast-casual restaurants. They’re quick to assemble, can contain both liquid and solid ingredients, and since they don’t require slabs of bread to hold the good stuff together, they’re easy to make low-carb or gluten-free. But while fast-casual trends often filter down from fine-dining experiences, expect bowls to be one idea that trickles up.

“I think that a growing theme is losing the pretense in a lot of things,” says Chef Robbie Jester from Stone Balloon Ale House. “When you get into tuna tartars and tuna carpaccio, they all sound really fancy. But when you shorten that to a four-letter word, I think that’s approachable.”

That four-letter word? “Poke,” as in Hawaiian for “slice,” and no relation to 2016’s least palatable smartphone trend. Jester serves his ahi tuna and avocado poke in ginger sambal sesame sauce with toasted sesame seeds in a bowl. Since he introduced it, it’s been (in his words) “supremely popular.”
“You can mix it with different ingredients, since it’s a larger cut,” Jester says. “I just think it’s a better preparation, and I enjoy eating it. And I think it’s going to continue to catch on until people beat the shit out of it on the East Coast.”

Prediction #1: Pokes pop up on appetizer lists around the state (gotta eat them all!), and bowls don’t stop there. Watch for authentic Asian flavors in a bowl near you.

Trend: Third-wave coffee washes over Delaware

What, you missed the first two waves? Then you haven’t been staring at the coffee horizon as deeply as the coffee nerds who have transformed caffeine consumption on the West Coast. The waves, loosely defined:
First wave: Insta-cofeee. The best part of waking up.
Second wave: The Starbucksization of America.
Third wave (as popularized by San Fran coffee maven Trish Rothgeb): “[In the third wave,] the coffee will make the moment, not the whipped cream or flavored syrup. These baristi will be able to tell you exactly when their coffee was roasted, how the beans were processed, the idea behind the blend, and offer cupping notes.”

The third wave first started to crash over the First State when Drip Café opened its doors and Brew HaHa! expanded its Trolley Square outpost into a coffee roastery. Both were smashing successes. Expect more to come.

Prediction #2: More quality coffee shops, increasingly local coffee production (perhaps another roastery in town?), and potential invasion by national third-wave riders like Stumptown Coffee.

Trend: Breakfast for breakfast, breakfast for lunch, breakfast for dinner

Breakfast for dinner has been a thing since I was a kid, but you can probably blame McDonalds for proving that people dining out will eat breakfast all day, any day, if given the option. Delaware may not have a strong diner culture, but some restaurants will be quick to fill the gap.

“I don’t think that boom is over yet,” says Karen Stauffer, director of communications for the Delaware Restaurant Association. “I see restaurants, especially in bigger areas, expanding to Saturday brunches, with more breakfast-themed items on menus.”

In Newark, brunch hasn’t just expanded to Saturday. It’s already a seven-days-a-week thing at Home Grown Café, where five brunch items are now available daily from 11 a.m.-3 p.m. and the breakfast burrito is one of the top three items at lunch.

“We would get calls daily to ask if we were serving breakfast,” says Sasha Aber, owner at Home Grown. “It’s just nice, comforting food for people to start off the day. And they’re a good price point for people too.”

High-end breakfast food is the main course at Egg Restaurant in Rehoboth Beach and De La Coeur Café et Pâtisserie. Drip Café expanded its restaurant in 2016. Mrs. Snyder’s brought lemon hollandaise to New Castle. Expect all to continue.

Prediction #3: Diners make a comeback. A new one will open, with a commitment to local, freshly sourced ingredients and breakfast all day.

Trend: Fast-fresh-casual takes over the world

Consider this trend a subset of “everything in a bowl,” since that’s where you’ll find most fast-fresh-casual food being served. Also consider it one of the most obvious trends I missed in 2016, with the opening of two Honeygrows (one in North Wilmington, one in Newark), a Zoës Kitchen at the Christiana Fashion Mall, and Roots Natural Kitchen in Newark.

But the fast-fresh-casual trend deserves a category of its own. People certainly want to eat healthy, people increasingly want to eat fresh/local … but people don’t have much time. Those realities used to cancel each other out. Not anymore.

“I think we definitely see more of this coming in 2017, especially in Newark, Wilmington and Dover,” Stauffer said.

Prediction #4: Definitely in Wilmington. If there’s a concept that seems ready-made for Market Street, this is it.

Trend: Wild game gets tamed

Game meats have been popular in Delaware since the first time someone looked at a muskrat and thought, “Hmmm, I could eat that.” But what once was an acquired taste, embraced by a few select spots (like the always-game Stewart’s Brewing Company and the serving-kangaroo-before-its time Matilda’s) is now entering the mainstream. Metro Pub & Grill in Middletown has venison chili and wild boar sloppy joes. Stone Balloon in Newark has a venison Salisbury steak—and expects to add more game to the menu this year. Game meats tend to excite chefs—and they’ll try to excite you.

Prediction #5: It won’t be hard to find wild boar, ostrich and venison on menus in 2017.

Three final trends to watch:
• House-cured meats. (Domaine Hudson has the best charcuterie plate in town; Maiale Deli and Sulumeria continue to impress. Watch for more.)
• Locally produced sour beers.
• Wawa-style touchscreen ordering expanding everywhere.

Last Year’s Predictions Scorecard

1. The End of Tipping: At least one fine dining restaurant in Delaware eliminates tipping in 2016—most likely one at the beach.
Ouch. Not only did the trend to eliminate tipping not come to Delaware, but it seems to have stalled nationally. In fact, the San Francisco restaurant where I first ate under a no-tipping policy brought it back after only five months. If no-tipping is the future, the future is not now.
2. Home Cooking: Increased interest in home cooks entering the sharing economy leads Delaware legislators to loosen cottage food regulations, or they get no pie.
On May 1, 2016, the Division of Public Health published new Cottage Food Regulations that allow for the preparation of a limited type of food products in residential kitchens, pies included. Those regs are now final.
3. Scrapple is the new bacon: The biggest scrapplephobic in your life will venture to try some in 2016.
Only you know what your people think, but Bill Hoffman’s scrapple at The House of William & Merry was a revelation to scrapple-deniers in my life in 2016.
4. More wineries, more breweries … and more distilleries.
One out of three … well, that ain’t good, but at least I have beer to drown my sorrows. Breweries exploded in northern Delaware last year, with the arrival of Dew Point Brewing and Bellefonte Brewing, the re-opening of Twin Lakes, and more. And we got a meadery in Liquid Alchemy. Fenwick Wine Cellars expanded into Salted Vines Vineyard down in Frankford. But still no signs of a distillery up north.
5. Market Street, Dining Destination: Look for a net gain of five places on or near Market Street in 2016.
Let’s see: We added Merchant Bar, Masala Kitchen, Twisted Soul, Starbucks, Market Street Bakery & Cafe and Coffee Mode. Brew HaHa! moved across the street and expanded, but closed the first location, so that’s a net neutral. Still, nailed it!

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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.”

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Worth Trying 2016 – Focus

Welcome to our sixth annual Worth Trying Issue. Though we feature Worth Trying suggestions monthly, each January we devote much of the magazine to personal recommendations from staff, contributors and friends of Out & About. These suggestions on where and what to eat, drink, see and do are scattered throughout these pages, interspersed with our usual assortment of feature stories, news items and other fun stuff.

Enjoy, and have a very happy New Year!

trolley_grooming_loungeTrolley Grooming Lounge
Technically, this isn’t from me, it’s from my hubby. On a tip from our bestie living in “Trolleywood,” Scott visited Trolley Grooming Lounge for a quick haircut. He loved the stylists and the chill atmosphere. It’s become location of choice for all his ‘scaping needs. (And it’s not just for the boys. Gals are welcome too, and they now have their own product line.) Best of all, it comes with the “MKF Seal of Approval.” You can “like” them on Facebook at Trolley Grooming Lounge.

— Michelle Kramer-Fitzgerald, Contributing Writer

YMCAThe Central YMCA
This time of year we all make resolutions to get in better shape, so if joining a fitness center is in your plans, pay a visit to the Central YMCA. Though the facility has been serving the Wilmington community since 1929, the fitness center is state-of-the-art, offering 96 high-end workout machines in an invigorating setting accented by a giant glass wall that overlooks 12th Street. But what’s unique about the Central Y is its egalitarian feel. One day you’ll be working out next to a U.S. Senator, the next day you’ll be sweating it out with your mailman.

— Jerry duPhily, Publisher

the set of items of equipment for travel

REI (Recreation Equipment Inc.), Christiana Fashion Center
When REI opened its voluminous (23,500 square feet) Christiana store earlier this fall, outdoor cognoscenti anticipated a serious dose of “wilderness porn.” The store does not disappoint. Although many sporting goods stores carry basic hiking, camping, and other outdoor gear, REI focuses exclusively on those pursuits with a larger and more varied selection of clothing and goods. The store also offers seasonal classes, trips, and bike repairs. An added benefit: REI provides a low-cost membership that gives discounts and an annual rebate based on one’s purchases.

— Mark Fields, Movie Reviewer

Himalayan_Salt_LampHimalayan Salt Lamp
These are big, hollow salt crystals that are mined from underground salt mines in the Himalayan Mountains with a light bulb inserted in the middle. People claim they can neutralize pollutants in the air caused by electronics, like TVs and computer screens, by emitting negative ions. They also claim other “benefits,” such as reducing respiratory symptoms and improving mood and creativity. I have one next to my computer screen at work, and one at home in the living room. I’m not too sure how beneficial it’s been to my health, but I think it’s definitely improved my mood and creativity, especially on rainy days. And it looks pretty cool. I got mine at Home Depot.

— Tyler Mitchell, Graphic Designer

good_paintGood Paint
I wanted to repaint some of the rooms in my house recently, and in an attempt to save a few bucks I bought paint from Home Depot. What a mistake! It wasn’t too long before I stopped using that stuff and headed down to Shinn’s on Lovering Avenue—where I should have started in the first place. Higher quality paint requires far fewer coats and applies so much better. And when you need advice on the best products for your job, the folks there never steer me wrong.

— Marie Graham, Director of Digital Media

balance_fitnessBalance That Body
At 36, it takes more effort to maintain an overall healthy lifestyle. A friend and co-worker introduced me to Scott at Balance Strength and Fitness Center and I’ve never felt better. It’s conveniently located at 4th and Greenhill, so I can work a visit into almost any busy day. BalanceFitnessTraining.com.

— Matt Loeb, Creative Director

john_saward-viceJohn Saward, Vice Magazine
I used to write, but I stopped when I started taking photos. Others do it much better. Take Vice Magazine’s John Saward (Google him, but be prepared to lose your afternoon). He’s young, unflaggingly honest and writes these gloriously poetic tantrums. He wrote that American Bro (“The Worst Person In The World”) article that went viral last year. I love everything I’ve read of his, and it’s been a long time since a new voice stopped me. I predict Bob Yearick will hate him because his grammar takes liberties, but they do have their similarities.

— Joe del Tufo, Contributing Photographer

winterthurWinterthur Museum Store
This under-the-radar treasure boasts some of the most unique home-decor accessories (and wow-worthy gifts) in the state, but few know it exists—or that Winterthur conveniently allows shoppers to park near the shop instead of taking a shuttle all the way from the visitors’ center.

— Eric Ruth, Contributing Writer

glossGloss Hair & Makeup
I have been going to Tateum at Gloss for several years and love her and the salon. They always make you feel and look great. They offer a wide variety of options from wedding services to eyelash extensions. For more information, check out salondelaware.com.

— Kelly Loeb, Account Manager, Catalyst Visuals, LLC

bogsBogs
My 2-year-old daughter wanted pink boots for Christmas. I wanted to get her something warm and functional. My research led me to Bogs. The company started in Oregon with a focus on footwear for the farm industry. In addition to being super durable, comfortable, and easy to maneuver in, they are machine washable! After hearing all that, I was sold. So I was even more excited to find out that the company dedicates a portion of its sales to outdoor education and urban farming. I can’t wait to get a pair of my own. (Available online and locally at Trail Creek Outfitters in Glen Mills, Pa.)

— Marie Graham, Director of Digital Media

smyrnaSmyrna
If you haven’t paid a visit to the up-and-coming little town of Smyrna recently, pick a Friday night and swing by Blue Earl Brewery for some seriously good suds, food truck magic and live music. Things get started at 5 p.m., when the designated food truck or cart (usually Mr. BBQ or The Wise Pig) starts cranking out its wares, followed by local acoustic musicians like Nik Everett and Bruce Anthony, playing from 6-9 p.m. All the while, you’ll be able to drink craft brews like Walking Blues IPA and the Top of the World Imperial Stout. The 45-minute drive from Wilmington is totally worth it.

— Rob Kalesse, Contributing Writer

 

Bald eagle.

The Conowingo Dam
A trip to the banks of the Susquehanna River around the Conowingo Dam is an excellent outdoor adventure. Birds, birds and more birds await you. Bald eagles, 11 species of gulls, blue and black-crowned night herons, terns, vultures and osprey all vie for airspace. On good days you can see more than 100 bald eagles soaring in the wind currents. There are parking and viewing spots on the Harford County side of the dam. Dress warm and enjoy the scenery.

— John Murray, Contributing Writer

River Towns Ride
Cyclists are discovering that the 10-mile stretch of road between historic New Castle and historic Delaware City is a great circuit. Both ends of the route offer fantastic views of the Delaware River, it’s mostly flat, the majority of the road is recently paved, and a wide shoulder complete with sharrows (bike path designations) allows riders to feel safe. You can do the official River Towns Ride the first Saturday in October…or you can check out the ride on your own. rivertownsride.com.

— Jerry duPhily, Publisher

resturant_DepotThe Restaurant Depot
Opened last February, this big-lots food wholesaler targets restaurant owners, but membership is open to owners of any business. Just provide your EIN (employer identification number) for your free membership card, and start shopping instantly. Imagine paying wholesale for items like whole beef tenderloins and pork rib racks, an extensive selection of fresh produce, frozen hors d’oeuvres, dairy, dry goods, even paper and chemical products for the kitchen, home or small business. Located at 200 Cornell Rd., Wilmington, it’s part of a chain of stores open in 34 states and first in Delaware.

— Chef Robert Lhulier

francescasFrancesca’s for Accessories
This Greenville shop is my favorite go-to when I need jaunty, fun baubles (earrings, necklaces, etc.) for dress-up or if I need a new swag bag, tote, or wallet. The staff is friendly, fun and helpful, and I always seem to walk out with something cool…mostly just what I was looking for, but also things I never knew I wanted!

— Michelle Kramer-Fitzgerald, Contributing Writer

Pure_Yoga_LOGOPure Yoga
After the crazy holiday time, do yourself a favor and head to Pure Yoga in Trolley Square for a yoga, Pilates, yoga/Pilates fusion or barre class. This intimate studio allows you to practice in a class where the teachers are able to be attentive to your needs. I love this place and its teachers. For more information about class times and schedules visit pureyogapilatesstudio.com.

— Kelly Loeb, Account Manager, Catalyst Visuals, LLC

 

Look for more Worth Trying suggestions throughout this issue!

 

 

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Getting Out Indoors

Say farewell to cabin fever with this collection of classes, exhibitions, performing arts, and more

Ushering in post-holiday doldrums and cooped-up blues, winter is arguably one of the dreariest times of year. But fear not: we’ve compiled a list of fun indoor options to get you off the couch and out of the house. From concerts to children’s activities to beer-or-wine-and-yoga sessions (yes, you read that right), we’ve got every taste covered.

Floral Fun at Longwood Gardens
At Longwood Gardens, winter is far from bleary, thanks in part to the annual Orchid Extravaganza, on view this season free with Gardens admission from Jan. 23-March 27. The Conservatory transforms into a tropical oasis featuring Longwood’s largest and most diverse display of orchids ever.

For a personal challenge, try the Botanical Illustration Studio. Use your artistic skills to illustrate plants and flowers from Longwood’s greenhouses and grounds. The studio time gives you a chance to receive individual attention, constructive suggestions, and encouragement. Work at your own pace on your project, large or small, surrounded by fellow artists. This is a six-session course, on Mondays from 12:30-3 p.m., Jan 4-Feb. 8.

DSC_1584-2
Johnny Gallagher

Johnny Gallagher at The Queen
Wilmington native Johnny Gallagher—musician, award-winning actor and Broadway performer—will come to World Cafe Live at The Queen on Friday, Jan. 22, to showcase his singer-songwriter skills.

His debut album, Six Day Hurricane, is set to be released Jan. 15 via Rockwood Music Hall Recordings. The first single of the album, “Two Fists Full,” is available through Soundcloud.

The show starts at 8 p.m. Tickets are $15-$25.

For those up for a jaunt to New York City, Gallagher can be seen on Broadway in the Roundabout Theater Company production of Long Day’s Journey Into Night starting in March.

The Musical Box: Recreation of Genesis’ Foxtrot
In 1972, the English rock band Genesis toured to promote their fourth album, Foxtrot. The first concert on the tour began a trend of combining music and theatre.

The Musical Box—a Sunday, Jan. 17, performance at the Grand’s Copeland Hall—undertakes the reproduction of the original concert to give people an illusion of being at the actual Genesis show. Visual reconstruction of the show is based on photos and slides of the original concerts, magazine articles and first-hand experiences. Tickets are $32-$39.

FSBT102 Cinderella large
Photo courtesy of First State Ballet Theatre

Cinderella at the baby grand
First State Ballet Theatre—Delaware’s professional ballet company—presents Cinderella, Saturday and Sunday, Feb. 20-21, at the baby grand in Wilmington. The classic fairy tale with the ultimate happy ending is told with wit and elegance. Tickets begin at $14 for students ages 18 and under. Senior, group and military discounts are available. The performance starts at 7 p.m. on Feb. 20 and 2 p.m. on Feb. 21.

Wine, Cheese & Honey Pairings at Penns Woods Winery
Penns Woods Winery in Chadds Ford, Pa. is teaming up with local cheese and honey artisans to bring exclusive wine, cheese, and honey pairing events on select dates (Jan. 9, 10, 16, 17, 23, 24, 30 and 31). Indulge in a sit-down pairing of five premium Penns Woods wines matched with various cheeses and honey from local farms. Admission is $28; reservations are required. Live music is on Jan. 9, 16, 23, and 30 from 2-5 p.m.
Contact Penns Woods at 610-459-0808 to make a reservation.

Great Balls of Fire!
From Feb. 6-May 30, the Great Balls of Fire! exhibit at Delaware Museum of Natural History explores the pop culture fascination of a catastrophic impact from an asteroid or comet. If there was a dinosaur-killer in earth’s past, is there a human-killer in our future? The exhibit asks: What are the chances and how do we assess the risks? For that matter, what are asteroids, comets, and meteorites, and where do they come from?

Chicago—The Musical at The Playhouse
Chicago – The Musical has it all: a universal tale of fame, fortune and “all that jazz,” one show-stopping song after another, and fantastic dancing. The award-winning show is coming to The Playhouse Feb. 23-28. Based on a 1926 play of the same name by reporter Maurine Dallas Watkins, it’s based on actual criminals and crimes she covered. A satire on corruption in the administering of criminal justice, the performance explores the concept of the “celebrity criminal.”

Photo courtesy of Delaware Art Museum
Photo courtesy of Delaware Art Museum

Poetry in Beauty: the Art of Marie Spartali Stillman
Marie Spartali Stillman (1844-1927), one of a small number of professional female artists working in the second half of the 19th century, was an important presence in the Victorian art world of her time and closely affiliated with members of the Pre-Raphaelite circle. Poetry in Beauty, the first retrospective exhibit of Spartali Stillman’s work, runs through Jan. 31 at Delaware Art Museum. In addition to approximately 50 of her pieces, works from public and private collections in the United States, United Kingdom, and Canada, many of which have not been exhibited since Spartali Stillman died, will also be on view. After the exhibition, her art will be transported overseas and on view at the Watts Gallery in Guildford, England, through June 5.

Winter Classes & Fun at CCArts
Center for the Creative Arts in Yorklyn offers a bounty of fun and productive wintertime activities. First up, “Ballet for Adults” runs Tuesdays (10-11 a.m.) from Jan. 12-March 15. Study under Ballet Master Val Goncharov in these adult classes. Tuesdays (9:30 a.m. to 12:30 p.m.) from Jan. 12-March 1, try your hand at oil painting. Learn basic techniques through demonstrations, discussions and application. Tuition is $184 for members and $204 for non-members. For a one-day class on Saturday, Jan. 9, “Glass Fusion” (9:30 a.m. to 12 p.m.) will explore the art of melting glass into designs to create one-of-a-kind pieces. Create a sun-catcher, pendant, tray or dish using glass that will be provided. Tuition is $40.

Additionally, try out “Yorklyn Live,” a CCArts Open Mic Night every third Thursday. It’s free, with a cash bar and food. Lastly, a Dinner Theater called “Blind Love” on Saturday, Feb. 6, is about how a blind man sees what a fool does not. People can come for dinner, drinks and dessert. The show is at 7:30 p.m. and tickets, which can be purchased online, are $35.

Call 239-2434 for more information about these activities.

Hagley Fun
Robots: they’ve explored the far reaches of space, the depths of oceans, and the inner workings of the human body. Now children ages 4-14 can explore robots themselves at Hagley’s Invention Convention, from Jan. 16-18.

The weekend includes robotic demonstrations, hands-on engineering challenges, and in-person conversations with professionals who use robots in their daily work. Visitors will discover how the Wilmington Police Department uses bomb robots to dispose of explosive devices, and guests also will take part in tinkering tables, create-an-invention fun, and a hands-on science fair. Invention Convention will be in Hagley’s Soda House and Library. Admission is $8 and $6 for children. Hagley members and children ages 4 and younger get in free.

Additionally, Hagley features the exhibit “Driving Desire: Automobile Advertising and the American Dream” through autumn. It explores the relationship between automobile advertising and Americans’ car buying decisions. Driving Desire is open daily from 10 a.m. to 4 p.m.

Yoga in the Paradocx Tank Room
Uncork, relax and unwind at Paradocx Vineyard in Landenberg, Pa., on two Sundays—Jan. 10 and Jan. 24—for Yoga in the Tank Room at 11 a.m. Your focus will be drawn away from the everyday hustle and bustle with this unique yoga class in the winery tank room. Each class is designed to relax the mind—and open the senses to encourage a mindful wine-tasting experience. Tickets are $25, and the event includes a 60-minute yoga session with wine tastings of four wines to follow. (Bring your own yoga mat.)

Photo courtesy of Winterthur Museum
Photo courtesy of Winterthur Museum

Winterthur Book Club & Exhibition
Embrace learning and quality time at Winterthur’s Pages of Time: Mother & Daughter Book & Craft Club. On the first Thursday of each month through May, from 6-8 p.m., this is ideal for book worms and crafty girls in 4th-6th grade. Discussions will revolve around historical fiction books, and there will be tasty snacks and crafts related to the book each month. Tickets are $25 per member adult/child pair; $35 per nonmember pair for the complete seven-month series. Winter dates and books include: Jan. 7, Betsy Zane: The Rose of Fort Henry; Feb. 4, Seaman: The Dog Who Explored the West with Lewis and Clark; March 3, The Smuggler’s Treasure. Call 800-448-3883 to register and for more dates.

Made in the Americas: The New World Discovers Asia, an exhibition running March 26-Jan. 8, 2017, examines the profound influence of Asia on the arts of colonial Americans. This scholarly exhibition is the first Pan-American study to explore how craftsmen across North, Central, and South America adapted Asian styles in a range of media—from furniture to silverwork, textiles, ceramics, and painting.

Delaware Theatre Company Acting Classes
Attention, aspiring actors: ready to take a step in the right direction? Have fun while exploring characters and scenes in a six-week course at Delaware Theatre Company, Sundays from Feb. 7-March 13 (5:15-7:15 p.m.). Take on the actor’s role of examining scripts, finding characters’ objectives, and exploring various acting techniques to bring out your richest performance. Though no experience is required, students should be ready to participate, to jump in and work together—and have fun. The course is $180, and open to adults ages 18 and up. Classes are also available for children and teens.

Photo courtesy of The Delaware Children's Museum
Photo courtesy of The Delaware Children’s Museum

Touch Tank: Lunch and Learn
Join the Delaware Children’s Museum staff daily from 12:30-1:30 p.m. for feeding time at the Touch Tank Aquarium. Learn about the food marine creatures eat, the habitat they live in, and special facts about the vertebrates and invertebrates who share the tank. Or stop by Try Science: Be a Physiologist, Jan. 9-10, from 11 a.m. to noon, to learn about the body’s parts that work to keep it running. Children can become junior doctors or nurses as they take a hands-on and entertaining look at the organs and systems inside a very unusual patient—the DCM’s 7-ft. doll, Stuffee.

Beer & Yoga at Victory Brewpub
Victory Brewing Company’s Kennett Square brewpub is hosting Beer & Yoga on Saturday, Jan. 9, at 9 a.m. After the yoga session, enjoy food and beer pairings. Instructor Diane Rogers will guide participants through the yoga process. Tickets are $30.