Mainline Magazine OctNov2015

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MLMAINLINEINFORMED. SOPHISTICATED. RELEVANT.

65GIFTS GALORE Ideas(Including Beer for Your Dog—Seriously)

PLUS

Serve Your Turkey Without a Side of Tears

A Holiday Survival GuideHow to Stare Down Pie and Workout Anywhere, AnytimeAND

Sidney Joseph Steps Out of the Shadows

ISSUE

58COVER.ML_OctNov15.02.indd 1 10/6/15 9:50 AM

The Hilarious Celebration of Women and The Change!

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SPRING VALLEY FARM: : This 2012 DesignerHouse is a remarkable example of creative andaesthetically pleasing transformation from a 19thCentury farmhouse to a homewith a beautiful fusion ofmodern amenities and period detail. Four Bedrooms,4.5 Baths, pool setting, 11+ acres and Barn.

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CROWHAVEN FARM:A long, regal driveway,flanked by dual open fields, delivers you to the gates ofCrowhaven Farm on 5 plus acres and its abundantmature gardens protected by deer fences.This 19thcentury Tinicum farmhouse has been meticulouslymodernized and restored by Jarrett Vaughan ArtisanBuilders.Wide plank pumpkin pine flooring, strikingmoldings and baseboards. Attention to details areevident throughout.Expansive chef’s kitchen with state-of-the-art appliances. $1,150,000

REDOAKS: This home, set on 6.89 acres, isimpressively sited on a hill. A small two-story foyerdelivers you to an expansive Great Room with stonefireplace. This roommoves seamlessly into the solariumoffering walls of glass that overlook the dining andentertaining patio, in-ground pool and gazebo. Theintimate kitchen overlooks the formal dining room.Main level en-suite master bedroom. Separate officebuilding and additional garage. $1,795,000

OLDWEAVERHOMESTEAD: : The home offersa European style kitchen with fireplace and glisteningwood floors. The large living room shares the samepolished flooring and period perfect walk-in stonefireplace.There is a quintessential Bucks County barnwith horse stalls and a greenhouse area for wintervegetables. In the rear of the property is a convertedbarn with a guest apartment and in-ground pool.

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THE WILLOWS:The main home has been totallyre-imagined over the years to reflect wide plank flooring,new porch,high-end designer kitchen,new baths,centralair, quality built-ins and much more.Toward the rear ofthe property is an amazing barn with impressive GreatRoom complex…original wide planking,stone fireplace,walls of glass, open kitchen and balcony that overlooksthe heated salt water pool set within an oversizedherringbone bluestone patio. $1,495,000

DEVON HOUSE: Set on 2 plus acres, is a primeexample of a Bucks County farmhouse. This 5 bedroomhome has a sprawling floorplan with concentrated detailthroughout. The dentil moldings, wide baseboards,delicate spindles and wide plank flooring runthroughout. Finished basement with entertaining barand a brick fireplace. There is also an in-ground pool.

$1,195,000

CREEK HOUSE: This wonderful and unique homewas built over several generations, but has the vibe of amid-century modern within. The living room withpolished floors and woodburning fireplace is filled withlight and captures views of themanageable property. Thekitchen is open to both the dining room and living roomand has an interesting tile wall as a focal point. Down thehall is the first floormaster suitewith bath.The in-groundpool is perfect for laps orweekend entertaining.$675,000

AddisonWolfeReal Estate

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THE LODGE AT COOKS CREEK: This veryspecial Lodge style home evokes the spirit of theSouthwest in Upper Bucks. A private road leads to thehome with spectacular views. Multiple bedrooms, 2story stone fireplace, pristine wood floors and rustictimbers add to the ambiance. Pool, patio Cooks Creekand carriage style garage. It has it all. Close to SauconValley Country Club or 90 minutes to Manhattan.

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GREEN VALLEY COTTAGE: AnArtisan used hisvision and his talent to resurrect this cottage into ahome that maintains the charm and character of yearsgone by with State-of-the-Art fixtures and finishes indemand by today’s Buyers. From the wood shake roofto the beautiful pumpkin pine floors,cozy fireplaces andwonderful built-ins, Green Valley Cottage exudeswarmth and romance. Separate studio space feature.

$695,000

Masthead.BLML.OctNov15.03.indd 3 10/6/15 9:40 AM

MA

STH

EAD

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Publisher Jim Bauer

Editor-in-Chief Scott Edwards

Design Cantor Design

Contributing Writers Kyle Bagenstose, James Boyle Susan Forker, Lynne Goldman Adam Junkins, Rose Nyad Orrell Laurie Palau, Christina Scordia

Todd Soura, Yelena Strokin

Contributing Photographers Josh DeHonney, Daniel Fullam Kevin Thomas Garcia, Nicole McQuade Matthew J. Rhein, Yelena Strokin

Bookkeeping Jana Dickstein

Director of Events Kate Frey & Special Projects

Director of Sales & Marketing Mike Boucher

Advertising Sales 610-417-9261 M7 Media Group Ann Ferro

Founder Andrew Cantor

BUCKS LIFE Magazine (ISSN 2154-4123) Vol. 7, No. 5, Issue 41. BUCKS LIFE Magazine is published bimonthly by Black Dog Media, Ltd., P.O. Box 682, New Hope, PA 18938; www.buckslifemag.com. ©2015 by Black Dog Media, Ltd. All rights reserved.

MAINLINE Magazine (ISSN 2154-4093) Vol. 10, No. 4, Issue 58. MAINLINE Magazine is published bimonthly by Black Dog Media, Ltd., P.O. Box 682, New Hope, PA 18938; www.mainlinemag.com. ©2015 by Black Dog Media, Ltd. All rights reserved.

Nothing herein may be reproduced in whole or in part without written permission of the publisher. Return postage must accompany all manuscripts, photographs, etc. if they are to be returned. Black Dog Media, Ltd. assumes no responsibility for unsolicited material. All letters will be treated as unconditionally assigned for publication and copyright purposes and are subject to Black Dog Media’s right to edit and comment editorially. All manuscripts, photos or material of any kind may be edited at the discretion of the editors. To be properly credited, all submissions must be accurately marked with the name, address and phone number of the contributor.

Postage paid at the New Hope, PA, Post Office.

POSTMASTER, send address changes to: Black Dog Media, Ltd. P.O. Box 682 New Hope, PA 18938 Subscription rate: $25 for 12 issues.

buckslifemag.commainlinemag.com


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6 blackdogmedialtd.com

The Holiday Gift GuideWe’ve got everyone on your shopping list covered with the goods that will invoke newfound loyalty

The Fixer Cathy Snyder drives hundreds of miles in a week, a lot of them in circles. But somebody’s gotta do it

8 Publisher’s Letter10 Editor’s Letter

LIFE.

12 1 Scarf = 1,000 Words New Hope’s Debbie Martin is finally cashing i

on four decades in the fashion industry

14 Health + Fitness The holidays are loaded with pitfalls—candied

yams, the in-laws. A guide to navigating it all

16 Organized Home How do you keep your Thanksgiving from

unraveling into a network sitcom? Prep now

18 Scavenging Handcrafted (and mostly locally-sourced) gift

ideas handpicked by our resident artisan

20 Trending SWARM owner Gabrielle Hoffman offers some

guidance on how to dress for brisk days

AT LARGE.

22 A Star Descends Tony-winning actress Lillias White discusses her upcoming turn at the Bucks County Playhouse

36 CEO Habitat’s new director may be overqualified, but she’s still ill-equipped for what’s to come

EATS.

42 Home Cooking A study in preservation: Pumpkin, candied and pickled. Plus, a whisky with all the warmth and smokiness of a roaring bonfi e

44 The Gastro Gift Guide A few of our favorite chefs share the stuff they’re hoping to find beneath their t ees

48 Soul Food It’s hard to accept disease as the price of aging. Harder still: Accepting the blame

54 The Last Word Sidney Joseph finally steps out f om behind the

intriguing covers and drops an album of his own

50

25

39

Food for ThoughtSome Kitchen Stories is not the typical, self-indulgent food blog. You’ll laugh, you’ll cry, then you’ll want to bake

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The Bent Spoon

Carter and Cavero Olive Oil Co.

Halo Pub / Halo Fete

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Princeton Corkscrew Wine Shop

Rojo’s Roastery

Thomas Sweet Chocolate

DiningChez Alice Gourmet Café and Bakery

Mediterra

Princeton Soup and Sandwich Company

Teresa Caffe

Winberie’s Restaurant and Bar

Yankee Doodle Tap Room

O N E O F A K I N D

Boutiques

G R E AT

Dining

Y O U R F A V O R I T E

Brand Name Stores

S P E N D T H E P E R F E C T D AY I N Downtown Princeton

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ShoppingAerosoles

Ann Taylor / Ann Taylor Petites

Au Courant Opticians

Barbour

bluemercury

Botari

Brooks Brothers

Bucks County Dry Goods

Cranbury Station Gallery

Dandelion

Design Within Reach

The Farmhouse Store

Indigo by Shannon Connor Interiors

Specialty Food & Drink

The Bent Spoon

Carter and Cavero Olive Oil Co.

Halo Pub / Halo Fete

Lindt

Olsson’s Fine Foods

Princeton Corkscrew Wine Shop

Rojo’s Roastery

Thomas Sweet Chocolate

DiningChez Alice Gourmet Café and Bakery

Mediterra

Princeton Soup and Sandwich Company

Teresa Caffe

Winberie’s Restaurant and Bar

Yankee Doodle Tap Room

O N E O F A K I N D

Boutiques

G R E AT

Dining

Y O U R F A V O R I T E

Brand Name Stores

S P E N D T H E P E R F E C T D AY I N Downtown Princeton

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It’s so easy anymore to be-come completely absorbed by our own worlds. We have immediate access to news from around the world, al-most any story capable of providing a total paradigm shift, and yet, the more press-ing concern is keeping pace with our inboxes.

That’s why the people who impress me most are the pre-cious few who manage to lift their heads from their smart-phones and make the well-being of a complete stranger their priority. We profile two of them in this issue

Cathy Snyder has lived all over the world with her family and been an active participant in every community she was a part of. When she arrived in New Hope several years back, she saw something that few of us who have spent our entire lives in these affluent suburbs have ever acknowledged: poverty. She saw the lines wrapping around food pantries and wondered why, with farms everywhere and new markets cropping up by the week, there wasn’t enough to go around.

Actually, I’m sure she knew, because she thought enough about it to figu e out how to rework the equation. Hers wasn’t the most efficient model, driving around in her enormous Ford Excursion (which she won, but still seemed to sense the need to justify) in-troducing herself to local farmers and market directors and ask-ing for a share of their leftovers, which she promptly delivered wherever she saw the need: pantries, shelters, senior centers. It was never enough to go around, but it was a huge improvement, considering how limited (read: basically nonexistent) the access was to fresh produce before Snyder’s involvement.

Today, she oversees a loyal band of volunteers (to her and the cause) that measures more than 80 strong, as well as a growing network of farmers, chefs and market directors who’ve become just as committed to not letting a single morsel go to waste. Snyder continues to spend most days on the road, collecting and distributing. Though, now she does it in a slightly more fuel-efficient Ford Econoline. See “The Fixer,” page 39.)

If Coleen Middleton’s career was followed the way, say, LeB-ron James’ is, her move back in May would have us all as flu -tered as if James had taken his talents from Miami to Minnesota. Her career trajectory was always trending up, and sharply. And then she accepted an offer to become the new executive direc-tor of Habitat for Humanity of Delaware County. A respectable decision, but, clearly, not one in her best interest. (See “Meet the New Face of Habitat for Humanity,” page 36.)

Middleton argues that it’s completely in keeping with her na-ture. Her father was a cop, and he always stressed valuing com-munity every bit as much as family.

The need for something like Habitat for Humanity in a place like DelCo can appear superficial at a glance. But given the am-bitiousness of Middleton’s plans, it’s apparent we’re not looking close enough. Again.

I’d like to believe that we’re all in this together. But I tend to think that way only, really, when it’s convenient. At least, if I can’t make that mentality a practice, for now, I can help hold up those who have.

Enjoy the issue,Jim BauerPublisher

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10blackdogmedialtd.com

EDIT

OR

’S L

ETTE

R.

Back in early spring, during a plan-ning meeting for a coming issue, it finally occurred to us that we were working on three magazines, BUCKS LIFE, MAINLINE and the one we re-ally wanted to be doing.

For at least the last year, we had been casually throwing out story and design ideas among ourselves that didn’t exactly fit our existing molds. It wasn’t that they were radical de-partures. Just more focused coverage concentrated in the areas that have consistently piqued the most interest in recent issues: home design, enter-taining, cooking, eating out, drinking. Basically, anything having to do with food and alcohol.

But, by turning up the volume to the extent that we wanted, we’d run the risk of losing our lifestyle identity, which is what has enabled us to be all-inclusive (and, in turn, more responsive to you) through the years. Of course, we see the irony in that thinking now. Once that reality finally broke through, we started seriously planning the firstissue of that third magazine, because we’d know we had something only once we saw it through.

We inched along all summer. The bigger concepts—what to call it, what to write about, how it should look—came to us pretty easily, probably because it was more a matter of remembering the brainstorm-ing we’d already done than creating them from scratch. The nuances, however, stalled our progress again and again. How would we con-vince you and our advertisers to come with us? And how would we present this magazine? For too long, we stared at the elephant in the corner—online is our future—but then went out of our way to live around him. And this was never an especially big room. If we were starting fresh, and it became clear that that was the end we were work-ing toward, we needed to build a bigger house that would more com-fortably fit all of us. Or, ideally, a modest house with a sprawling yard.

I’m happy to report that Adam, our elephant, is aimlessly meandering as I type this. And that Home + Table will debut in December. Which means that this is the last issue of BUCKS LIFE/MAINLINE that you’re reading. It feels surreal to write that, but I’m also swelling with pride over what we’ve accomplished and are about to create.

We will continue to be, foremost, about this place—Bucks County, the Main Line, Central Jersey. It’s our home, too. (And that’s not a mar-keting director’s pandering. We actually live here.) Beyond that, our mission is pretty simple: We want to be more useful to you, and that will extend from articles that will entertain and enlighten to how you’ll be able to read them. We’ll print a new issue every two months, as we have, but now we’re also going to post content that’ll be exclusive to our Web site, HomeAndTableMagazine.com, every week.

Thank you for your loyalty through the years. Truly. Please know that this decision wasn’t reached easily. And it’s only because we’re confi-dent we can deliver a magazine that’s even better that we’re moving ahead with it. But, let there be no doubt, slow as we were to realize what we had, Home + Table has our total attention now.

All my best,Scott EdwardsEditor-in-Chief

CORRECTION In the spread “An Embarrassment of Riches,” which appeared in our August/September issue, we listed the wrong name and price for the ring by Diament Jewelry. It is the Gold Filigree Ring, which sells for $20. We’re sorry for the error and any trouble it may have caused.1069 River Road, Washington Crossing, PA 18977

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Life

.

INSIDE: 14 > Health + Fitness 16 > Organized Home 18 > Scavenging 20 > Trending

JOSH

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NEY

A Scarf is Worth a Thousand WordsDebbie Martin invited me to her New Hope home one morning in August. Her interior design aesthetic is cut from the same bolt as the scarves she’s been making for the last two years under the label, Debbie Martin Designs. Both are eclectic in a boho-chic way, yet deeply personal.

Young as her line may be, Martin’s been immersed in the fashion industry for the better part of four decades. That experience, and the connections she forged through it, are big contributors to her rapid progression. Al-ready, her scarves are sold online and in stores throughout 48 states. And she’s expecting to start selling internationally by the beginning of next year.

“I’m working longer and harder, but I am having more fun doing this than anything I’ve done in my career,” Martin says.

As the designer and the director, she’s taken it upon herself to blur the lines between studio and home. Martin’s married to Stewart Ross Albucker, who owns the Bucks County Dry Goods shops in Lambertville, NJ, and Princeton, NJ—he sold the one in Doylestown in 2000—where, coinciden-

tally, her scarves are sold. Their 28-year-old son, Ben, owns a mid-century modern furniture shop in Lambertville. Both have contributed ideas for de-signs. Ben also built the booth Martin uses for trunk shows.

After I left, Martin was headed to Syracuse, New York, where she was born and raised. She has an eight-year-old niece there named Hazel. Born with a genetic disorder, Hazel’s found an outlet in painting. And Martin’s creating scarves in their likeness. Twenty percent of the sales from the Hazel & Friends collection are being used to help build playgrounds for kids with special needs.

Freedom of expression is compelling Martin above any other force. She’s waited too long for this chance to not heed it now. But it’s not just her ex-pression she’s concerned with. Every scarf sold inevitably becomes a piece of someone’s identity. For that reason, she says, “I read Vogue. And I have all that. But I don’t worry, Do I have the latest trend?”

Originality, after all, is borne from authenticity. —CHRISTINA SCORDIA

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L.LifeIntroduction.BLML.OctNov15.05.indd 13 10/6/15 1:51 PM


LIFE

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Holiday Survival Guide

Todd Soura is the owner of the Doylestown-based Action Personal Training (actionpersonaltraining.com).

I’m not here to play the Grinch. I savor this time of year as much as anyone else and even indulge a bit. I’ve learned, though, not to get swept up entirely by the roving, month-long party that is the holidays because it’ll spit you out January 1 and leave you with a hangover that’ll last well into the new year.

It’s not about avoiding temptation altogether. Rather, it’s about being prepared for what’s to come and remaining conscious while you go through it. Basically, don’t grab a seat at the Thanks-giving dinner table on an empty stomach and expect to show much restraint.

You can get away with a lot as long as you keep your portions in check and you’re prepared to put some extra effort into your next workout. But, there are a handful of dishes that are more trouble than they’re worth, and they’re going to crop up everywhere, so steel yourself now.

Candied Yams Sure, there’s a veg in there somewhere, but it’s drenched in butter and brown sugar and buried under a thick layer of marshmallow. It’s like eating an apple pie for the apples. All of that makes it practically irresistible, I know, but when a single serving weighs in at a hefty 420 calories—a third of what some fit people consume in an entire day—you can summon the strength to pass.

Dips Doesn’t matter what kind; skip them all, even the ones with the healthy-sounding names, like bean and spinach-and-artichoke. Lurking beneath their delicious-looking surfaces are all kinds of calorie busters, such as sour cream and mayo.

Pies I know, I know. What’s Thanksgiving without pumpkin pie? I can’t help myself either. Be-fore you reach for seconds, however, keep in mind that most pies carry 300 to 350 calories per slice—technically, the width of two fingers—and 40 grams of sugar. That’s before the whipped cream and ice cream.

Cookies They’ll be everywhere. If you’re not paying attention, you could easily throw down a dozen during the course of a day. Let’s play it conservatively, though, and say you only average a single cookie a day over the next month. That still works out to 2,500 calories and 400 grams of sugar you’re adding to your diet. Try to keep an eye on that bigger picture. And in the moment, know that it’s always easier denying the first than it is the second

The easiest way to distract yourself from this stuff and the thousand other potential pitfalls you’ll encounter every day through the holidays is to focus on maintaining your healthy habits. Eat right and you’ll feel good about it, not to mention full. And finding time for even an abbreviated work-out will fortify you against the onslaught of commitments.

The holidays mean travel for most of us. Nothing can derail your workout faster than unfamiliar and unequipped surroundings. Have no fear. This one can be done anywhere—even your in-laws’ laundry room, if needed. And it’s brief enough—only 15 min-utes—that you’ll never be missed. —TS

Repeat the entire circuit three times without rest. If you can’t reach the allotted time or rep count, move on to the next exercise.

30 Pushups30 Abdominal crunches30-Second plank30 Seconds of mountain climbers30 Squats30 Seconds of jumping (a pretend) rope

or jogging in place

One for the Road

Dishes to avoid. And a workout to take with you.

By Todd Soura

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Rte 611 at Street Road l Warrington, PA (adjacent to Wegman’s) shopvalleysquare.com

OVER 35 SHOPS RESTAURANTS AND SERVICES INCLUDING ULTA BEAUTY | DSW SHOES EASTERN MOUNTAIN SPORTS | BANANA REPUBLIC | WHITE HOUSE | BLACK MARKET | SOMA ESSENTIALS SALON | GYMBOREE | YANKEE CANDLE | VICTORIA’S SECRET | CARMEL KITCHEN AND WINE BAR | CHIPOTLE | PANERA BREAD | P.F. CHANG’S | THE MELTING POT | TED’S MONTANA GRILL | YOGURTLAND

Managed by CBRE | FAMECO

Making Spirits Bright With Holiday Shopping DelightDelight in the season as you stroll our sidewalks to find the perfect gifts

for everyone on your list. Then take a relaxing moment and warm with a delicious treat at one of our restaurants.

And be sure to visit our newest stores and restaurants – Ulta Beauty and Soma. Coming Soon Bar Louie, Turning Point and Great Clips!

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If you’ve ever hosted Thanksgiving, I’m sure you have a very visceral reaction to the mere mention of it. For all the time and effort that’s tied up in the prep and execution, there’s at least as much anxiety. In my first go at it, the e wasn’t enough wine in the house to calm me down.

I’ve made a slew of mistakes over the years since, lost my temper, sure, but I’ve slowly learned how to keep it together and even start to enjoy myself. The key to pulling off the biggest dinner party of the year? Organization. Which should come as no surprise given the title of this column. But how it helps, exactly, is this: It’ll keep you on top of your game, which will build your confidence and even free up a little time and creativity to conjure up some special touches. Here’s how you do it.

Start with a list. The root of all organization is a to-do list. Thanksgiving, especially, is no time to wing it. (Pun intended, thank you.) It’s never too early to plan your menu, bar, seating arrangement and décor. In fact, aim for a head count at least a couple weeks out so that you can shop accordingly and get your hands on another table and some chairs, if they’re needed.

Pulling Off the Biggest Dinner Party of the Year

Laurie Palau is the owner of the New Hope-based simply B organized, a home and life organization service. For an extended Thanksgiving checklist, visit simplyborganized.com.

It’s not OK to cry alone in the kitchen while everyone else slips into an after-dinner coma in front of the TV. This year, you’re going to

grab Thanksgiving by the giblets.By Laurie Palau

Accept help. This is not the time to prove that you are the Host/Hostess with the Mostess. If help’s offered, take it. Even if every muscle tightens at the thought of relinquishing an ounce or two of control. Delegate and then drop it. Think of it as bonus time to do with whatever you want. Like maybe shower.

Go formal. A simple menu printed and placed on every plate may sound over the top for a dinner, however large, among family and your closest friends, but hear me out. It’s a discreet head’s up for your guests with food restrictions. Now, they won’t have to shout-ask across the room or, worse, pester you as you’re trying to table the meal.

Say cheese. Distant family or close friends, these are people that you probably don’t see as much as you’d like. It’s so easy to lose sight of it in the heat of the moment, so make yourself stop and engage. Often. Pull out your phone and shoot away. Anymore, a moment’s not worth remembering unless it’s photographed and posted. Within the very next minute, ideally.

Be gracious. For those on the flipside, don’t show empty-handed. I don’t care if your sister’s hosting and you text her every hour. This is a day designated specifically for giving thanks. And, anyway, she’s gone through a lot of trouble, if you haven’t gathered that by now. A bottle of her favorite wine or liquor is appropriate. A small (read: inexpensive,

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Susan Forker is the owner and designer of the Doylestown-based joeyfivecents (joeyfivecents.com), a line of one-of-a-kind jewelry.

Handcrafted for the Holidays

The clutch is the crown jewel of the Bryn Mawr-based accessories label, Christine Shirley. Designer Paige Sullivan resurrects vintage elements—rare

buttons and rarer textiles, like hand-crocheted lace—in bold, of-the-moment combinations. CLUTCH | Christine Shirley | $58 | christineshirley.com

At the ever-moving hands of Mary-Lynne Moffatt, a brick of clay and an arsenal of reclaimed objects become the latest cast of eccentric characters to tumble out of her head, which is clearly a fantastic place to exist. As fun as these offbeat robots, anthropomorphic animals and Santas are to behold, they’re even more addictive to collect. Hook them now and you’re set for life.SANTA SCULPTURES Mary-Lynne Moffatt Art | From $50 facebook.com/MaryLynneMoffattArt

Founded in Philly and recently relo-cated to Atlanta, Tiny Wild jewelry is inspired by the beauty of the natural world. Designer Margi Patneaude is a master of intricacy. This delicate but empowering cuff, in particular, is first carved in wax then cast invarious recycled metals.FIVE FEATHER CUFF BRACELET Tiny Wild | $132 | tinywild.com

Phoebe Stout only recently started dabbling in natural dyes, though she’s been crafting her collection of prints, scarves and garlands since 2011.

This blanket’s made from organic cotton and soy jersey, dyed with madder root and hand-block printed with water-based ink. And it’s impossibly soft.

NATURALLY DYED BABY BLANKET | untold imprint | $72 | untoldimprint.com

Whether it’s their stoneware pottery, their line of one-off furniture made from salvaged oak pallets or their custom-built

speakers (which are also made from reclaimed wood), everything that comes

out of Stephanie Premich and Ryan Zajac’s Pottsville studio is an experiment

in creative thinking. And that extends to the snarky catchphrases stamped on

their tumblers: im not sharing; bitch, please; and, my personal favorite,

the one pictured here.STONEWARE TUMBLER | Mud & Maker

From $16 | mudandmaker.com

Gypsy Fish designer Beth Fisher transforms the simplest of objects, old glass bottles, into relics from a much more ornate age. It’s a practice that could easily

veer into the gaudy, but Fisher’s deft hand and curator’s eye are capable only of creating vessels that look and feel like long-loved heirlooms.

VINTAGE BOTTLES | Gypsy Fish | From $22 | facebook.com/GypsyFishStudio

A gift doesn’t get any more personal than when it’s conceived and created by the same person.

I may be partial, but handmade things make the most thoughtful gifts. They start in someone’s imagination and slowly come to life through hours of labor, the end result always a true original. Fresh off the fall craft show circuit, here are a few of my favorite finds. —SUSAN FORKER

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My Fall Fundamentals

Our favorite shops these days are more like the homes of our most fashionable friends. (Admit it. There’s always one that stands above the rest.) Only, we’re free to take stuff home with us, style it exactly as it was displayed (and discreetly photographed) and pawn the look off as our own. Which could explain the recent proliferation SoCal skater girls and modish-looking women around New Hope. When Gabrielle Hoffman, Denise Sorin and Brenda Muldowney opened SWARM across from the train station last November, they filled it with the elements of their always-fluid,yet always-tailored young lives, from American Apothecary hoodies, Wooden Ships sweaters and Herschel Supply Co. messenger bags to Free People dresses, Louie et Lucie skirts and capri BLUE lotions and soaps. This is how they dress—and play—from rise to rest. And it’s yours for the cop-ping. Here, Hoffman shares a few of her cool-weather essentials. —SCOTT EDWARDSSWARM

36 West Bridge StreetNew Hopeswarmnewhope.com

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Size: Half-page horizontal, non bleed: 8.25 inches wide x 4.75 inches high

Color: CMYK

Date: July 2015

Agency: Karp Graphic Design 207.763.2999

Contact: Barbara Karp

Client: The Episcopal Academy 1785 Bishop White Drive Newtown Square, PA 19073-0379

Contact: Michele Godin 484.424.1478

To be, rather than to seem to be.We teach many lessons. But, for us, this is the most important one.

To be driven.

To be confident.

To be independent.The Episcopal AcademyIndependent | Pre-K through 12 Co-ed | Day School www.episcopalacademy.org

Open HouseSunday, October 25 1-3pm

Athletics Open House3-4pmRSVP: 855-354-7809

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Publication: Main Line Magazine

Size: Half-page horizontal, non bleed: 8.25 inches wide x 4.75 inches high

Color: CMYK

Date: July 2015

Agency: Karp Graphic Design 207.763.2999

Contact: Barbara Karp

Client: The Episcopal Academy 1785 Bishop White Drive Newtown Square, PA 19073-0379

Contact: Michele Godin 484.424.1478

To be, rather than to seem to be.We teach many lessons. But, for us, this is the most important one.

To be driven.

To be confident.

To be independent.The Episcopal AcademyIndependent | Pre-K through 12 Co-ed | Day School www.episcopalacademy.org

Open HouseSunday, October 25 1-3pm

Athletics Open House3-4pmRSVP: 855-354-7809

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INSIDE: 25 > Holiday Gift Guide 36 > CEO

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A Star Descends on New HopeBefore the sold-out one-woman shows, before the Tony and the Emmy, before she ever drew an entire theater to its feet, Lillias White was just a girl from Brooklyn who wanted to sing. It took her 30 years to make her Broad-way debut, as the Oldest Woman Alive in Barnum, but she quickly developed the reputation of a crafty songstress who can melt your heart at one turn and blow the doors out at another.

“I keep the classics fresh by living life,” White says. “Ev-ery day I see something or feel something that informs how I interpret a song.”

White will headline the Bucks County Cabaret October 24 at the Bucks County Playhouse in New Hope. The an-nual show is produced by FACT Bucks County and ben-efits Broadway Cares/Equity Fights AIDS, organizations dedicated to providing financial and emotional support to people living with HIV or AIDS.

“I have worked extensively with Broadway Cares/Eq-uity Fights AIDS, and I do it because the work that this organization does benefits people who need the help,” she says. “I have witnessed friends of mine improve their health and wellbeing because of the dedication and com-mitment of this organization.”

White’s work in Barnum started a long friendship with Cy Coleman, whose songwriting helped her earn a Tony for 1997’s The Life, a show about the seedy Times Square of the eighties. Another nomination came her way more recently after starring in 2009’s Fela! as the title charac-ter’s mother. White’s gone from roles in standards like Cats, Chicago and How to Succeed in Business Without Really Trying to more obscure, avant-garde projects.

“Broadway has changed,” she says. “We have had more innovative shows like Fela!, plays like The Curious Incident of the Dog in the Night-Time, and now we are seeing brilliant new works like Hamilton. It’s harder to get shows produced because they cost a lot of money, but the talent remains amazing.” —JAMES BOYLE

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Refined has come to mean simplifie

We’re eating cleaner and living more efficientl . This purificatio ’s led to a reawakening of

the senses. Indulgence, now, is biting into a lush tomato just plucked from our backyard

gardens. It’s dozing on cool, organic cotton sheets as a gentle breeze pushes through

an open window. And in rediscovering these nuances, our worlds are drawing closer.

Saturday-morning errand runs lead us, more and more, to outdoor artisan markets instead

of strip malls. Dinner parties are inspired by the farm-to-table meals we’re being served

at the ambitious but humble BYOBs that are spreading throughout our neighborhoods.

Intricate identities are being forged a few blocks at a time all along the Main Line and the

Delaware, through Bucks County and central New Jersey.

Home + Table is your field guide to these ashionable new communities.

In print, in-depth features and honest photography will expose the character behind the

catalysts of this movement. Online, we’ll deliver the latest lifestyle trends and events with

a hyper-local sensitivity to ensure that you’ll know where to find our next favorite bite

and kitchen makeover inspiration. The new face of our region deserves an embedded,

thoughtful magazine to illustrate its maturation.

Home + Table is it.

A New Publication By

Same Regions. Same Great Audience. Greater Reach.


This year, instead of hunting for that elusive Gift that Trumps All Gifts, we sought the subtle upgrades. The kind of stuff that’s going to streamline and enhance your life and those of everyone in it. Assuming, of course, you give as well as you get. Edited by Scott Edwards

HOLIDAY GIFT GUIDE

2015

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Smoothing Out the Rough Edges

This page (clockwise from top right): Shift_Design Funston Fire Pit/Ice Chest, $399, shiftspacedesign.com. The only design flaw is that it s not also a hi-def projector. Side Project Jerky, $9 (2-ounce package; plus shipping), sideprojectjerky.com; Peloton Cold Brew six-pack, $22.50 (plus shipping), pelotoncoldbrew.com; UE Megaboom Portable Wireless Speaker, $300 (each), origin.ultimateears.com. Opposite page (clockwise from top left): Waltzing Matilda USA Collar Button iPad Pouch, $195, Waltzing Matilda USA, Wayne, waltzingmatildausa.com; LG 55EC9300 1080P, 55-inch, Curved, OLED, Smart TV, $2,300, Gerhard’s Appliances, multiple locations, gerhardsappliance.com. Wired: “Jaw-dropping picture quality at any resolution.” Owen & Fred bar soap, $8.75, Craftsmanship USA, Newtown, craftsmanshipusa.com; SprezzaBox Subscription, $28 monthly, $300 annually, sprezzabox.com. A style update every month, and all he has to do is pop open his mailbox. Vitamix S55 Personal Blender, $450, vitamix.com. He’ll never buy another shop-made protein shake, which will free up bundles of money to treat his generous giver. Anthony The Essential Traveler Kit, $70, anthony.com.





Prove that You’ve Been Paying Attention All Along

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This page (clockwise from top right): Baker Bloom Clutch, $24, bakerbloom.com. Designed by Main Liners Janet Coady and Beth Paterno. Eden Day Spa and Salon “Experience” spa package, $275, edendayspaandsalon.com; Alysia Zoe shoe, $285, thealysia.com; BDDW Crock, $15,000, bddw.com. It’s made from a small stash of clay dug out from right beneath BDDW’s Port Richmond studio. Cardtorial Keepsake Wooden Box, $95, Modern Love, Frenchtown, NJ, shopmodernlove.com. Opposite page (clockwise from top left): Simple Things Framed Herringbone Baby Alpaca Throw, $325, The Little House Shop, Wayne, littlehouseshop.com. Because she’s always cold. And this, unlike a parka-like robe, keeps you in the game. Waltzing Matilda USA Navajo Backpack, $1,500, Waltzing Matilda USA, Wayne, waltzingmatildausa.com; Shoshanna Festive Floral Print Paris Dress, $340, Skirt, Bryn Mawr, shop-skirt.com, and frey boutique, Newtown Square, freyboutique.com; Shoshanna Jet Double Crepe Niv Cape, $395, tish boutique, West Chester, tishstyle.com, and The Boutique at 25 South, Newtown, davidjwitchell.com; Atelier be “Le Mouton” Decorative Throw Pillow Cover, from $89, atelierbe.com. Made from actual European grain sacks. In other words, don’t let her catch you napping on one. Ever. Victorian-style, 15-karat ruby diamond and snake skull ring, $3,695, A. Brandt+Son Antique and Estate Jewelry, Narberth, abrandtandson.com; Victorian, long, gunmetal and purple crystal chain, $495, A. Brandt+Son Antique and Estate Jewelry.





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Show Them There’s More to Life than Tech (But the Tech is Very Impressive)

This page (clockwise from top right): Franklin Flag Football Field Set, $25, Learn-ing Express Toys, Newtown, learningexpress.com. This is what the NFL’s coming to anyway. LEGO Star Wars Kylo Ren’s Command Shuttle, $120, shop.lego.com; The Orb Factory Sticky Mosaics Jewel Tiaras, $15, shop.orbfactory.com; Hape Checkout Register, $35, The Nesting House, Mt. Airy, thenestinghouse.net. Playing store gets a lot more sophisticated. Piggy Paint Nail Polish, $8, Busy Bee Toys, Doylestown, busybeetoys.net. Opposite page (clockwise from top left): The Orb Factory Stick ‘N Style Blinglets, $20, shop.orbfactory.com. LEGO Star Wars Millennium Falcon, $150, shop.lego.com; Playmates Toys Interactive Teenage Mutant Ninja Turtles, $24 (each), amazon.com. There’s Star Wars and there’s everything else this year. The turtles are at the head of the rest of the pack. Kurio Smart, $200, Toys R Us, multiple locations, toysrus.com. Kurio’s first indows device. It comes equipped with Windows 10, the new Microsoft Office Mobile app and, rest assured, stiff parental controls. The Street Art Stencil Book (Laurence King), $30, and Stencil Republic (Laurence King), $30, Barnes & Noble, multiple locations, barnesandnoble.com. If they’re going to write on the walls anyway, give them the proper foundation. Kurio Xtreme 2, $130, Toys R Us. It’s a seven-inch, WiFi-enabled Android tablet stuffed with more than 60 apps.





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The Key Here is to Give Like You’re Buying for Yourself

This page (clockwise from top right): Shift_Design Beekman Birdfeeder, from $89, shiftspacedesign.com; White Whale Bold Mixers, $10 (8-ounce bottle), drinkwhitewhale.com; Local Favorites Gift Basket, $125, Valley Forge Flow-ers, Wayne, valleyforgeflowers.com. Opposite page (clockwise f om top left): Greenology Organic Living Hallelujah Floating Mountains Kokedama String Garden, $69, Greenology Organic Living, Lahaska, greenologyorganics.com. It’s eco-friendly and design-savvy. Your move, flower bouquet Handcrafted Modern: At Home with Mid-Century Designers (Rizzoli), $45, Modern Love, Frenchtown, NJ, shopmodernlove.com. An intimate and inspirational study of the most iconic mid-century designers, including George Nakashima and Wharton Esherick. Three Potato Four Botanical Linen Banner, $160, threepotatofour.com. This Media studio keeps breathing fresh life into proven designs. Michael Aram Pine Cone Ornament, $60, Bloomingdale’s, King of Prussia, bloomingdales.com; Mariposa Classic Round Cheese Board, $169, The Pink Daisy, Yardley, thepinkdaisy.com; Otium by Julie Keyes Elefant Rectangular Platter, $89, The Little House Shop, Wayne, littlehouseshop.com.




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Because How You Pamper Your Pet Reflects On ou

Clockwise from top right: Mini Presto Pet Bowl, $15, Valley Forge Flowers, Wayne, valleyforgeflowers.com. No more drinking from the creek after your run through Tyler Park. GiggyBites Beer for Dogs, $5 (16-ounce bottle), GiggyBites Bakery & Marketplace, Chadds Ford. Seriously. It comes in flavors like Piggy Pilsne and Chicken Leg Lager. Your dog would glug them straight from the bottle if he had opposable thumbs. Williams-Sonoma Rustic Chicken Coop, from $500, Williams-Sonoma, multiple locations, williams-sonoma.com. The next step in our culinary evolution. Not to mention, it’s a pretty envious backyard feature. PetSafe Busy Buddy Squirrel Dude Treat Dispenser, $14 (large), Buzzy’s Bow Wow Meow, Narberth, store.buzzysbowwowmeow.com; Moore & Giles Dog Collar, $45 ($10 for monogramming), mooreandgiles.com. The Honest Kitchen Brave dog food, $120 (10-pound box), Dogs & Cats Rule, multiple locations, dogsand catsrule.com. Really, you should be eating this well, too. It’s made from just six whole-food (and very healthy) ingredients.


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PLENTY TODO

THIS SEASON

G R O U N D S F O R S C U L P T U R E

(609) 586-0616 | groundsforsculpture.org80 Sculptors Way, Hamilton Township, NJ 08619

With 42 beautiful acres featuring 270 sculptures outdoors plus seven indoor galleries, exquisite dining, and shopping for all budgets, Grounds For Sculpture is the perfect day trip.

Oct 15, 7-9pm Joyce Carol Oates: The Mystery

of CreativityNov 7, 2-6pm Iron PourNov 28, 10am-12pm; Dec 3, 1-3pm Holiday Wreath Decorating

WorkshopDec 3, 5-7pm Seward Johnson Sing-a-Long

Maru Hoeber, Flight, 2014, porcelain, wood veneer, 7.5 x 7.5 x 23 inches, Courtesy of the Artist, Pacific Rim Sculptors Group.

ISC 21ST ANNUAL EXHIBITIONOutstanding Student Achievement Awards in Contemporary Sculpture

ON VIEW THIS SEASON:

featuring works from members of the three ISC national chapters

Museum Building

Domestic Arts Building

Left: Photo by Matt Yu Yao. Above: Joel Perlman, High Spirit, 1998, fabricated aluminum, 246 x 100 x 41 inches, Grounds For Sculpture, Gift of The Seward Johnson Atelier, Inc. photo: David W. Steele

Reach an audience that is planning:

Milestone Occasions, Weddings, Bar/Bat Mitzvahs, Anniversary,

Birthdays, and Corporate Functions.

Make sure your brand is in front of our affluent demographic! Topics covered in the special

advertising focus will include:

VenuesCatering

Bridal Beauty & WellnessSpas

Best Regional Honeymoon Suites

Floral TrendsModern Invitations

Destination Weddings & Events

SPECIAL ADVERTISING FOCUS

Wedding / Bridal Special Occasions

AD MATERIALS DUE: 11/13/15ISSUE: DECEMBER 2015/JANUARY 2016

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Home + TableINFORMED. SOPHISTICATED. LOCAL.

A field guide o an honest, meticulously curated life.

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mailto:[email protected]


CEO

It was a career trajectory any aspiring lawyer could hope for: assistant deputy mayor of Philadelphia, then assistant United States attorney, then first associate commissioner of one of the oldest law enforcement agen-cies in the country.

Executive director of Habitat for Humanity of Delaware County hardly feels like the logical next step. But it was for the woman taking it, Coleen Middleton, who started in May.

“I’ve always been someone that gives back,” she says. “I grew up in a family where public service was a priority. My father was a police officerin Philadelphia and stressed the importance of serving the community.”

And, anyway, nonprofit work isn’t the departure that it first appears to be, Middleton says. She’s served on the board of Little Brothers-Friends of the Elderly and led fundraising campaigns for her alma mater, Princ-eton University. The experiences not only gave her a taste for philan-thropy but helped her to realize that most of her skills and experience were relevant to the work.

“I was formerly in leadership roles in [the public sector], and there was similar emphasis on growing agencies with very limited resources,” Mid-dleton says. “And the legal background is transferable: Real estate and

MEET THE NEW FACE OF HABITAT FOR HUMANITYIt could be argued that Coleen Middleton is overqualified. But with the initiatives to come,she’ll need every ounce of that experience. By Kyle Bagenstose

contract negotiations are certainly areas where that comes in handy.”Her Habitat chapter is on the cusp of a significant transition of its own.

The focus will remain on its core mission, building homes for families in need, but that’ll soon be supplemented by several new programs. Middleton is targeting veterans with a series of initiatives. And a sort of in-house maintenance network is also in development.

“It will serve individuals such as those with disabilities who might need a ramp, or a senior citizen who can’t get up the stairs anymore, or a home with a leaky roof,” Middleton says. “By taking care of these things, we can keep 14 families in their homes for the same amount of money as building one.”

Middleton says the organization is also planning to implement wider-ranging projects that will aim to revitalize entire neighborhoods with up-grades to buildings, sidewalks and parks, acting on research that found that modest beautification efforts can significantly drive down crime rates and increase the overall quality of life for residents.

“We’re learning that our mission is not just to change individual lives. We’re trying to have a bigger, broader community impact,” she says.

It won’t be easy, of course. When asked which the organization needs more of, funding or volunteers, Middletown replies: “Yes.” At the nexus of such an ambitious agenda is the reality that Habitat will have to stretch every dollar and volunteer-hour in an era when there are more nonprofits competing for grants, donations and our time than ever be-fore. But Middleton isn’t daunted. With a CV like hers, it’s hard to envi-sion a challenge she hasn’t already negotiated her way through.

MIDDLETON, PICTURED AT RESTORE, A SHOP IN FOLSOM MANAGED BY THE

ORGANIZATION THAT SELLS DONATED FURNITURE AND HOME GOODS.

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A private golf club is meant to provide a socially intimate experience along with a great golf experience. It also needs a good business model in order to be suc-cessful. Lookaway Golf Club in Buckingham PA is a standout on all points. The Club was founded in 1999 by a group of 25 avid golfers who were also successful businesspersons. Lookaway now has 229 partners who are active participants and govern the club for the benefit of its partners.

In recent years, the golf industry and private clubs throughout the country have been going through major adjustments due to economic and generational is-sues. According to President Harry Ferguson, “many clubs faced daunting times in the last several years. We were fortunate to identify and react to the financialchallenges early, which allowed Lookaway to weather the storm very well. Many clubs still struggle as the competition for new members has clearly intensified.”

Lookaway board members meet weekly, so they avoid any issue becoming a problem. And, Ferguson added, “our steadfast determination to not only main-tain but improve our product has proven to be a very successful strategy. We have made significant capital improvements without assessments and added substan-tially to our capital reserves. Many other clubs have not fared as well as we have. We are very fortunate.”

The 229 partners of Lookaway enjoy pure golf on an exceptional course, the only Bucks County course to be listed on the top 25 in Pennsylvania by Golf Digest. It is appreciated as a walking course with a strong caddie program with tee times not required. The warm and inviting Clubhouse is pure Bucks County, a restored 18th century manor house that along with the other existing buildings, were adapted to the needs of its members. It is not a club that takes outside

Lookaway Golf ClubBuckingham, Pennsylvania

A Rees Jones Design

www.lookawaygc.com

The Only Club in Bucks County on Golf Digest’s ‘Best in State’ List.

events and outings, therefore maintaining intimacy and impeccable service as a priority.

The renowned golf course architect, Rees Jones recently commented on his work at Lookaway, “the 18th hole was influenced by the 18th hole at Pine

Valley, and the seventh hole is sort of like the 11th hole at Merion. It has been extremely successful with a full membership from the outset. There is great ca-maraderie – people seem to bond at that place, and everyone is invested there like it is part of their being.”

With an eye to the future, Lookaway launched a limited program in 2014 to attract young executives. The innovative offering of the ‘Pathway to Partnership’ membership enables the younger golfer to join at a reduced cost and build equity to become a full partner at the age of 40. The ten slots introduced in 2014 filledquickly and continued in 2015 for a limited number of positions.

Lookaway is a club for the golf purist, but its partners also take pride in their business approach to managing the club and positioning it for the future.

Lookaway Golf Club ‘The Business’ of a Successful Private Golf Club

CEO.indd 37 10/5/15 2:53 PM

http://www.lookawaygc.com


The Tax Man Cometh

Irvin W. Rosenzweig, CFP®, ChFC®, CLU®, CRPS®, AEP®President

Rosenzweig & Associates Wealth Management Group, LLCWayne, PA 19087

610-627-5921866-231-3583 (Toll Free)

[email protected] www.rzwealth.com

Barron’s Top 1000 Financial Advisors as listed in the February 18th, 2013 edition; “Securities offered through WFG Investments, Inc. member FINRA & SIPC. Investment advisory services offered through Rosenzweig & Associates and WFG Advisors, LP. Rosenzweig & Associates is not affiliated with WFG or any of its subsidiaries.

CEOFINANCE

Welcome to the fourth article in the series “The Tax Man Cometh.” Our focus this year, has been on the im-pact of taxes on investment returns as well as strategies to reduce taxation on earnings. Income taxes have more than a deflating effect on our minds, knowing that 3-4 months of our hard work essentially serve to pay our an-nual income tax bill. This depress-ing fact became even more relevant with the additional layer of tax, the Net Investment Income Tax (NIIT), which was introduced in 2013 under the Affordable Care Act. Investment income and returns may again be un-der siege with several presidential candidates proposing a more hostile and tax onerous environment. Although the (NIIT) put forth a painful message for more tax awareness in investment strategies it will impact only certain individuals, estates and trusts with net investment income and modified adjust g oss income over applicable thresholds.

While our previous articles may have appealed to certain niches, today we will focus on more general strategy and tips to seek a reduction in taxation through a commitment to tax-efficient investment strategy. In approaching this goal, it is important to note that not all investments or account types are equal. In an article that I wrote more than 10 years ago, I articulated this by writing about “3-D Diversification”. I wrote that the first dimension in 3-D Diversification is the use of various asset classes such as stocks, bonds and cash. The second dimension involves variet-ies in size, style, issuer, maturity, etc. The third dimension involves the treatment of taxation on various investments and accounts. Let’s focus on this third dimension and how to leverage tax-efficiency in our personal financial strategy.

Varieties of taxation from investments include: interest from bonds which are taxed as ordinary income, tax-exempt interest from municipal securities, and dividends which maybe qualified for favorable taxation. Income from limited partnerships which may be tax-friendly or be noted as a return of principal. Appreciation, which, if sold and realized, may result in either short or long-term gains or, if not sold in non-taxable, unrealized gains.

Consider that various accounts also represent different elements of taxa-

tion. Non-retirement accounts are sub-ject to taxation on all distributions based on the above, tax-deferred, retirement, accounts are subject to ordinary income tax once withdrawals are made. Roth accounts may eliminate taxes on distri-butions under specific guidelines. How-ever, there are choices that may be made that give the investor some level of con-trol. Certainly, a choice of investments has a huge impact on taxation. Incorpo-rating municipal securities will eliminate federal and possibly state income tax. Adding growth stocks that bear no to lit-tle dividends will focus on appreciation and taxes will apply only upon a sale as

a short or long-term capital gain. Also, by stipulating which shares are to be sold, an investor may vary the level of taxation depending on the cost basis of the shares sold.

In this regard, I want to point out that although retirement accounts offer tax-deferral and are generally geared toward long-term investing, the fact that any losses on positions in these accounts are wasted and not benefi-cial to the investor should have bearing on the overall investment strategy.

The use of highly speculative or alternative types of investments in a retirement account may make sense from a long-term growth aspect, but the opportunity to “write-off” potential losses in the retirement account is wasted. Alternately, looking at investments that do bear income or that may produce distributed gains, etc. that would otherwise create tax liability in non-retirement accounts may be held in a tax-efficient manner in a retirement account. Note that if this “3-D Diversification” strategy resonates and if your current asset allocation is skewed relative to tax ef-ficiency and account structure, it is possible that in many cases you may transfer assets from the non-retirement account to the retirement account as an “in-kind” contribution avoiding a sale or capital gains.

Some of these strategies relative to minimizing taxation maybe complex in nature. It is worth having a good team of advisors in both financia services as well as accounting to assist you in this task.

Next issue, I will continue the dialogue regarding minimizing taxes in investments through strategies, account structure and the nature of taxa-tion on specific instruments. To paraphrase a popular financial quote, “It’s not how much money you make, but how much money you keep…”

(***We are not in the business of giving tax advice. The information set forth herein was obtained from sources which we believe re-liable but we do not guarantee its accuracy. Please check with your tax advisor regarding your particular situation.***)

RosenzweigArticle.indd 38 10/5/15 2:54 PM


http://www.rzwealth.com


Because of Cathy Snyder, the stark contrast between lush farm fields and extreme poverty along the Delaware River is fading fast. By Lynne Goldman

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I’ve known Cathy Snyder for almost five years, since she first decided to wade into the food-waste stream and do what she could to divert some of it to hungry people. Specifi-cally, hungry people here in Bucks and Central Jersey.

Snyder founded Rolling Harvest Food Rescue (rollingharvest.org) back in 2009. (Originally, it was called Gas Guzzling for Food, a name inspired by the Ford Excursion Snyder drove around in doing the collecting. She won it at the Kentucky Derby.) Based in Lumberville, where she lives, the nonprofit collects produce donated by local farms and markets and distributes it among pantries and shelters, among a host of others.

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But that story’s been written. And it’s short on nuance. I wanted to know what it was like to do what Snyder does day in and day out. So she agreed to let me ride shotgun.

Stop No. 1 We meet at None Such Farm Market in Buckingham a few minutes after 9 a.m. Snyder’s running late. After a quick hello, she ducks inside for coffee for herself and pastries for her volunteers. The schedule ahead of us is rather strict because of the nature of our cargo. And, ultimately, there’s another motive beyond simply feeding people. “We want to turn people on to fresh food,” Snyder says. But she always makes time for a pleasant exchange and even a hug, as she does with Karen Yerkes, a member of the family that owns the market and farm.

Stop No. 2 John Yerkes, Karen’s husband, and their son, Owen, are waiting for us just across the road, at the None Such Barn. Together, we load six crates of kohlrabi (it looks like a turnip) into the back of Sny-der’s Ford Econoline van.

Stop No. 3 As we make our way to the Carversville Farm Foundation, Snyder gets a text from Alex Sawetsky at Sandbrook Meadow Farm, on the other side of the river, in Sergeantsville, New Jersey.

“Any interest in squash, zucchini?”She asks me to text back “yes,” along with a ballpark-time that we’ll

be there.About 40 percent of Rolling Harvest’s produce comes in this way, through

unscheduled pick-ups arranged as harvests are picked and markets close. If it can’t be immediately turned around, it’s stored in a centrally-located walk-in refrigerator.

At the Carversville Farm Foundation, a year-old organic farm in Sole-bury, Rolling Harvest volunteers are working the fields, weeding squash plants. Everything grown here is going straight toward local hunger re-lief. Snyder walks up and down the rows, warmly greeting everyone.

Stop No. 4 Just a few minutes’ drive away, we find big crates of just-picked lettuce, beets, turnips and fennel packed for us in a walk-in refrigerator at Roots to River Farm.

Stop No. 5 We pull up to the Fisherman’s Mark Food Pantry in Lambert-ville, NJ, just in time. Throughout the summer, its volunteers set up a free, outdoor farm stand every Wednesday from 10:30 a.m. until 2 p.m. Every-thing that we picked up so far is unloaded. And then we’re back on the road, headed south, toward Gravity Hill Farm in Titusville, NJ.

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Stop No. 6 Crates stamped with Snyder’s name await us in a cooler in the barn. And there’s even more than that. We head up to the build-ing that houses Gravity Hill’s market, where we’re given bright yellow squash and zucchini. Snyder shakes her head.

“This looks like it came straight from the fields,” she says. “I think so many of the farmers are growing more so they can give it to Rolling Harvest, but they won’t admit it.”

Even if they aren’t, there’s usually plenty leftover in the end. In antici-pation of a number of potential obstacles—horrible weather, pests, a lack of labor—farms grow 30 percent more than what they think they’ll need. “If there is no logistic in place to get this food to the hungry, it stays in the field, or gets dumped into compost piles, or [used] for an -mal feed, or, worse, sent to landfills,” Snyder says

The farms themselves do most of the picking, then set the produce aside for collection. But more than 80 Rolling Harvest volunteers fillin the gaps when needed. “We have a quick-response harvesting team ready to help within just a day’s notice,” Snyder says.

Stop No. 7 We double back to Fisherman’s Mark to deliver the Gravity Hill haul. Someone from Honey Brook Organic Farm, in Pennington, NJ, calls along the way and asks if we can stop by later on.

Stop No. 8 We grab a quick bite at Centenary United Methodist Church in Lambertville. A free, hot lunch is served every Wednesday to all com-ers. Snyder delivers produce there on Tuesday afternoon. Much of it is used for lunch, but anything that’s leftover is handed off to those who come in. Today, she heads for the kitchen and plunks down a crate of lettuce. “Can you use this?” she asks.

Stop No. 9 We finally make it to Sandbrook Meadow Farm, where we find what Snyder estimates to be about 210 pounds of zucchini and squash waiting for us. The astonishing amount seems like something that should have been noted in the text.

Stop No. 10 Cabbage, greens and onions are loaded at Honey Brook.

Stop No. 11 We hit nearby Blue Moon Acres before heading, again, back to Lambertville. The Lambertville Food Pantry opens at 2 p.m., but a line usually starts forming at least 15 minutes before that.

Stop No. 12 The tiny pantry’s located at St. John the Evangelist Ro-man Catholic Church. We unpack most of our load just outside of the entrance. Inside, it’s already cramped with people snatching up canned chili, boxes of mac ‘n cheese and brown bananas.

Stop No. 13 I think. I lost track around this point in the afternoon. Snyder wants to see what’s stored in Rolling Harvest’s walk-in fridge, which is located just a few blocks north. The cool air inside offers some relief from what’s become a blazing sun. There are boxes of lettuce, cilantro and greens. We start pulling back and then tearing off brown leaves. Nothing’s spoiled, so we pack the van and deliver it to the pantry (Stop No. 14) on our way to the Little Haven Rest Home, less than a mile away.

Stop No. 15 Here, two wonderful women cook for 35 men on a monthly food budget of $1,200. We show them what we have in the back of the van and they do some quick calculations among themselves to figu e out what they can use immediately and store.

Stop No. 16 We head back across the river to New Hope and pull into the driveway of a county-run home for 10 men who have HIV. Snyder’s hoping to see Bob, one of the residents who’s become a friend. Finally, he arrives, just returned from chemotherapy, propped up on a walker. He still manages a hug for Snyder. Bob, Snyder says, is a great cook. Among the veggies that we come bearing are mushrooms we picked up at Blue Moon that Snyder set aside for Bob. (“The medicinal value is incredible,” she says.) Even in his weakened state, Bob wears his enthusiasm all over his face as he starts describing what he’s going to do with it all.

Stop No. 17 We’re headed back to where we started so I can pick up my car when Snyder gets a text from Matt Feleghyhazi, the owner-chef of Modern Palate Catering Company.

“I’m finishing up a corporate catering job and will have 100+ BBQ chicken pieces and pasta leftover. Can you use it?”

He’s close to an hour away. Snyder calls him back, asks him to freeze everything and tells him when she’ll be by tomorrow to pick it up.

It’s almost eight hours after our day together started and I’m exhaust-ed and a bit dazed. “Is every day like this?” I ask.

“Today is the heart of how it got started, picking up from small farms, delivering to pantries, churches, homes, etc.,” she says.

Rolling Harvest also partners with the Bucks County Opportunity Coun-cil, which adds two mass distributions (almost 30 drops) a week in Ben-salem and New Britain to its schedule. Basically, today was a light day.

Lynne Goldman is the founder and editor of buckscountytaste.com.

SNYDER, PICTURED HERE AND ON THE OPENING

PAGE WITH SOME OF HER VOLUNTEERS, REMAINS

VERY MUCH AT THE WHEEL OF THE NONPROFIT

SHE FOUNDED SIX YEARS AGO.

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Yelena Strokin is a Newtown-based food stylist and photographer and the founder of the blog melangery.com.

Candied Pumpkin in Cinnamon SyrupIn this day of pumpkin exploitation, its best iteration is a return to the basics.Recipe by Yelena Strokin

Peel a 1¾ pound-sugar pumpkin, then cut it in half, lengthwise, deseed it and cut it into one-inch cubes. From there, put them in a large bowl, add enough water to cov-er the pumpkin entirely and let it soak overnight. The next day, add 1½ cups water, 2½ cups granulated sugar, a cinnamon stick and 1 Tbsp. each of cloves and honey to a 3- to 4-quart heavy pot and bring it to a boil over a medium-high heat. Stir until the mixture dissolves com-pletely. At that point, add the pumpkin and return it to a boil. Reduce the heat and simmer, covered, until the cubes are tender, but not falling apart, 15 to 20 minutes. Trans-fer the pumpkin to a bowl with a slotted spoon. Boil the remaining syrup until it reduces to about 1½ cups, 5 to 8 minutes. Once both cool, add them to jars.

Pickled PumpkinA snack unto itself—for those with willpower. For those without, it’s a meal.

Peel and cube four pounds of pumpkin, then place it in a large, deep bowl. Mix 5 cups white sugar, 5 cups dis-tilled white vinegar, 4 cinnamon sticks and 15 whole cloves in a large saucepan and bring it to a boil for 5 min-utes. (For a milder flavo , add 1 cup water.) Then, pour the mixture over the pumpkin. Cover the bowl and let it sit anywhere from 6 hours to overnight. At that point, strain

the liquid into a large saucepan and bring it to a boil for 5 minutes. Leave any bits of the cinnamon sticks and cloves for character. Add the pumpkin to the saucepan and re-turn it to a boil for 5 minutes, or until the cubes are trans-parent but crisp. Allow the mixture to cool, then transfer it to sterile jars and refrigerate.

Pickled BeetsIn a couple months, when the other root vegetables will all start to look and taste the same, these jars will save your sanity.

Add 10 to 15 beets to a large pot and completely sub-merge them in water. Simmer until they become tender, 25 to 40 minutes. Then, drain the pot, rinse the beets and remove their skin. If your beets are larger than a golf ball, quarter them. Next, mix 2 cups cider vinegar, ½ cup sugar and ½ cup water in a small pot and bring it to a boil. Meanwhile, among 2 sterile jars, equally divide 1 cup small, whole, peeled onions, 2 tsp. pickling salt, 2 tsp. caraway seeds and 1 tsp. mustard seeds. Then, add the beets. Pour the boiling liquid over them and seal the jars. Place a rack in the bottom of a stockpot and fill it halfway with water. Bring it to a boil over high heat, then lower the jars into the pot, leaving a couple inches between them. Add water if the level isn’t at least an inch over the tops of the jars. Bring the water to a full boil, cover the pot and process pint jars for 30 minutes, quart jars for 35.

The pickled pumpkin and beet recipes are adapted from The Complete Book of Small-Batch Preserving (FireflyBooks, 2001), by Ellie Topp and Margaret Howard.

Laphroaig Triple Wood Single Malt Scotch Whisky

($75, 750ml)

As the days shorten and the nights grow colder, I’m reacquainting myself with the richer, bolder spirits. More specificall , Scotch whiskys from the isle of Islay (pronounced eye-luh). They’re best appreciated in front of a roaring bonfi e, the scent of decaying leaves hanging in the air. A kilt is recommended for the full effect, but not necessary. This particular kind of Scotch whisky is made by roasting malted barley with peat, which imparts a taste much like the scene I just described smells. My go-to is Laphroaig Triple Wood, which matures in old bourbon barrels, then 19th century-style quarter-casks and, finall , large Oloroso sherry casks. The meticulous (read: time-consuming) process layers that smoky base with sweet caramel, warm spice, honey, citrus and ocean spray. It tastes more like fall than that pumpkin spice latte ever could.

ADAM JUNKINS Partner/Sommelier Sovana Bistro (Kennett Square)

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We’re evolving from a culture of adventurous eaters and drinkers to one of ambitious home chefs and mixologists. Search no further for those in your circles. Edited by Scott Edwards

THE GASTRONOME’S GIFT GUIDE

Big Green Egg$850 (Large; $1,190 for the complete starter kit) | biggreenegg.com

Sure, it’s a bit pricey for a grill, but it’s also a convection oven and smoker. And it’s basically foolproof.

Aroma 8-Cup Digital Cool-Touch Rice Cooker and Food Steamer

$40 | aroma-housewares.com

“This cooker isn’t just my go-to for making sushi rice. It works wonders on almost any grain, from

quinoa to grits. And it’ll keep them for hours.”CALEB LENTCHNER | Chef/Owner

Caleb’s American Kitchen, Lahaska

Mastering Pasta—The Art and Practice of Handmade Pasta, Gnocchi and Risotto

(Ten Speed Press) by Marc Vetri and David Joachim$30, hardcover; $16, e-book penguinrandomhouse.com

“I’ve always wanted to learn how to make fresh pasta.”

CHRIS BRYAN | Chef/OwnerLiberty Hall Pizza, Lambertville, NJ

Global Hollow-Ground Santoku, 7 inches

$123 williams-sonoma.com

“An excellent value. It’s well-balanced, light enough for anyone to

handle easily and it holds an edge for a long time.”

CALEB LENTCHNER

Anova WiFi Precision Cooker$199 | store.anovaculinary.com

“Anova’s been a leader in sous vide equipment for sometime, but it just released this model that cuts the price by more than half. This baby is super-easy to use, and the results are amazing.”BEN THOMAS | Chef/Owner Restaurant Cerise, Bryn Mawr

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Milagro Tequila Reposado$40 | milagrotequila.com

“I really fell in love with smooth tequilas when I lived in Mexico City for about a year in 2011. This is the

best I ever had, and it just became available in Pennsylvania.”

BEN THOMAS

Wine Folly—The Essential Guide to Wine (Avery) by Madeline Puckette and Justin Hammack

$25 | winefolly.com/book

“Wine Folly’s a really cool site for all levels of wine nerds. Learning is always fun with their infograph-

ics. I expect more of the same with this book.”ADAM JUNKINS | Sommelier/Owner

Sovana Bistro, Kennett Square

Caledonia Spirits Raw Honey$90 per case (12 one-pound jars), plus shipping; available locally at

The Farm and Fisherman Market in Cherry Hill, NJ | caledoniaspirits.com

“Caledonia exudes a love for the craft and integrity from its roots on up.”

PATRICK FEURY | Chef/Owner | Nectar, Berwyn

La Marzocco Linea Mini$4,495 | home.lamarzoccousa.com

From the undisputed champion of commercial coffee-making machinery comes this sleek, at-home espresso maker with minimal mechanics, simplifying, but definitely not dumbing down, your shot

Moore & Giles Frost Knife Carrier

$395 | mooreandgiles.com

It took several years and lots of input from chefs and knife makers

alike to bring this handsome and practically indestructible tote

to fruition.

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The Toll of Our Sugar Addiction

Rose Nyad Orrell is a New Hope-based certified holistic health practitioner ( osenyad.com).

Working recently with a cli-ent who was suffering from kid-

ney stones, I came to a much clearer understanding of our bones and why they

do what they do. As with most functions of our bodies, a lot of it is simple, common sense.

I’m in my mid-thirties, so I was already searching for ways to stave off osteoporosis. One in three women over 50 will experi-

ence osteoporotic fractures, according to the International Osteoporo-sis Foundation, compared to one in five men. I also believe, as a result of my

studies and practice, that many of the diseases that we accept as genetic predis-positions, osteoporosis among them, are actually physical reactions to our lifestyles.

Since kidney stones are made of calcium, and almost all of the calcium in our bodies resides in our bones, I started looking into why our bones would turn on themselves.

From early childhood, we’re taught that consuming sugar will rot our teeth. It turns out that it has the same effect on our bones. We’re eating and drinking more sugar than we ever have, and it’s in forms so far from the source that it’s void of any mineral content. That ultra-refined sugar then, in part, leaches cal-cium from our bones. Once adrift, it travels to the bladder or the kidneys where it combines with oxalate and becomes stones.

Painful as they are, those stones aren’t even the full extent of the threat. An

abundance of sugar has also been found to overwhelm and suppress our mighty but delicate adrenal glands. Healthy, they regulate hormone production. But when they’re under attack, they’ll secrete cortisol, a.k.a. the stress hormone. Excess cortisol contributes to osteoporosis, along with a slew of other unsavory conditions.

The silver lining here is that the solution, then, is straightforward: Start monitoring the amount of processed sugar that’s in your diet. That includes drinks. The easiest way to go about it: Read labels. You’ll be surprised how quickly it adds up, because almost everything contains sugar.

Once you find your baseline for the week, begin whittling that number down. Cut out the foods and drinks (soda, juice) with the highest sugar content first. And wher-ever you can, replace refined sugar altogether with natural sweeteners like organic honey, stevia and lakanto. Fruit and veggies are fair game. But most fruit contains a lot of sugar, so eat it in moderation.

If your number’s especially high, you may experience a sense of withdrawal. It’ll pass. And gradually, your cravings won’t be so strong or nearly as frequent.

Your goal is not to eliminate processed sugar from your diet entirely. Sadly, I don’t think that’s even a possibility in this day. But if you can shrink it to a bare minimum, you’ll be far more resistant to many of the ailments that we always assumed we held no control over.

It was easy to pass off the rising tide of diseases, like osteoporosis, as genetic inevitabilities. Less easy: Accepting the blame. By Rose Nyad Orrell

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Everyone fancies himself a food blogger these days. Or, at least, a food-grammer. The glut of overexposed fine dining is doing the opposite of stirring my appetite. Not that that seems to be the desired effect anyway. Bragging is probably closer to that.

Some Kitchen Stories is not bragging. And it is very much appetizing. It’s illustrated with the kind of stylish but humble photography that’s come to make my stomach chime in when I find a new issue of bon appetit in our mailbox. Even though I can barely fry an egg. And the recipes are thoughtful and achievable. But I still scrolled cautiously. There are no overreaching descriptions of such inspired fare as burgers and doughnuts, but there are short stories, which seemed even more pretentious.

Some Kitchen Stories is not your average, self-absorbed food blog. It’ll make you laugh. It’ll make you cry. And then it’ll make you want to bake a Funfetti Cheesecake. By Scott Edwards • Photography by Nicole McQuade

Food for Thought

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I started reading anyway. And kept reading. More than a couple hours passed before I forced myself to stop. Try reading anything onscreen for even a few minutes without jumping to another site or Googling “what does twitching eye mean?” The thoughts never even crossed my mind. Some of the stories tie into the featured recipes, some don’t. But they’re all intimate. Post after post, I was disarmed and completely engaged all within a couple of paragraphs. It felt like a revelation until the author starts to explain herself. And then it occurs to me that it’s a totally logical tack.

“A lot of dramatic things tend to happen in the kitchen. We tend to gravitate toward the kitchen naturally,” says Judi Cutrone. “Food and the kitchen, the dining table, eating occasions, there’s kind of no shortage for inspiration when it came to coming up with stories and characters.”

Cutrone, who’s been blogging for the better part of the last decade, teamed with Nicole McQuade to launch the site four-and-a-half years ago while they were working together at a small design studio in Chica-go. Cutrone’s a writer and a social media strategist and McQuade, who graduated from Temple’s Tyler School of Art, is a graphic designer and photographer. Most days, they headed back to McQuade’s apartment, a block away, for lunch. It was then that they first started plotting the site.

If publishing a fiction-based food blog sounds ambitious, you have no idea how much of a reach it actually was. McQuade had never really styled or shot food before. (To appreciate just how hard it is, see almost every other food blog.) Nor was she all that well-versed in cooking or baking. Cutrone was more confident in her ability, so they did most of the cooking side by side that first year. But then Cutrone, who’s a bit of a nomad, up and moved to Portland, Maine. And McQuade was thrown into the fi e. Or, in keeping with our story, the oven. A very hot oven.

Two hundred and sixty-some recipes later—they post weekly without exception—I tell McQuade I never would have guessed. I didn’t look deep enough, she says. The evolution is obvious. She’s gained enough confidence to pass the site around as her portfolio. And it’s landed her several jobs.

Some Kitchen Stories was always more than a hobby for Cutrone, too. She was writing a novel at the time, and she saw her posts as a chance to write uninhibited. “I try not to put restraints on the blog posts in terms of, well, I’m feeling kind of down and sad, but it’s an ice cream cake recipe, so I have to kind of, like, force myself to write something happy and cheery,” she says.

McQuade and her husband, who’ll likely have had their first child by the time you read this, left Chicago last October after seven years there and moved to Havertown to be closer to their families. Around the same time, Cutrone will be moving into a home she bought in Portland. (“I’m petrified,” she says at the prospect.) Type-A organization has kept them posting seamlessly through two cross-country moves, not to men-tion being separated by several states for all but the first year. So even a baby and a new home should be mere bumps. True to form, they’d already started planning for them back in August.

Both of them, Cutrone says, have a deep appreciation for their moth-ers and, in turn, family recipes. And she suspects, as they enter these major and family-oriented phases of their lives, that’ll come through more acutely in the stories and the recipes.

How big’s your audience, I ask McQuade. She doesn’t know off the top of her head. Clearly, dear reader, they’re not going through all this trouble for us. Not just us, at least. Then why? McQuade admits she would have quit years ago if she was doing this on her own. Cutrone echoes a similar, unconditional trust in and commitment to McQuade. If that’s the foundation, then their ever-growing mutual respect is the framework. Both seem astonished at what the other’s pulling off, and just as eager to see what’s to come. And if anyone out there is getting even half of what they are out of the site, that’s just icing.

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THE

LAST

WO

RD

.

The singer-songwriter who says that all he ever wanted from the day he first picked up a guitar was a chance to express himself finally stepped out from behind the Van Morrison and Otis Redding covers and dropped his debut album this summer.

The eight-track The Protagonist runs “a tad politi-cal,” says its star, Sidney Joseph, who also wrote every song and produced most of the album. But it’s not so much preachy as it is honest, each song reading like a journal entry by the 37-year-old, as he grows into himself and his world.

Joseph honed his voice in and around Phoenix-ville, where he grew up and lives now. He’s a fixtu e at Steel City there and The Social Lounge and Sprout Music Collective in West Chester. Not a lick of train-ing—he didn’t even sing in his middle school cho-rus. Singing has long been a work-in-progress for him. The playing and writing always came naturally. Only recently has he found the same confidence in his voice, which was a big part of the impetus for the album. And its timing.

It’s only been a few years since Joseph committed to the idea of making a serious go at being a musi-cian. But without an album, he could never transcend

the cover band circuit. He was always recording, he says. His hard drive’s loaded with fragments of origi-nal songs. He’s constantly inspired. But when you’re better known as The Next Lenny Kravitz or The Next Ben Harper, getting out from under those shadows get a little harder every day.

“Musically, I’m kind of schizophrenic because I’ve grown up listening to so many different types of mu-sic,” Joseph says. “I appreciate all these other voices. And I’m sure I’m influenced by a handful of them. But my intention was never to sound like any of them.”

He started sifting one day. And by the time he lift-ed his head, he’d come up with three albums. The raw framework for them, at least. That caught him off-guard. As did their tone. Seeing these songs, for the first time, as bodies of work rather than random riffs, the pervading seriousness made them feel like they came from someone else. The Protagonist, for starters, is undeniably sobering. “There’s not one love song. There’s nothing sappy about it. It could be in-timidating, I don’t know,” Joseph says. “I played it for my brother. He’s like, “Uh, Sid, maybe you should put a funny song on there.’ ”

Sid, meet Sidney. Along with the rest of us.

Sidney Joseph’s debut album was a few years in the making. But the self-awakening that spurred it was in the works for much longer. By Scott Edwards

A LONG TIME COMING

DA

NIE

L FU

LLA

M

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