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NEWS
BY TIFFANY ARNOLD | tiffanya@herald-mail.com | February 22, 2011
There's no such thing as a free meal, but some restaurants are offering customers something for nothing — if they're able to eat that something in less than an hour. Pounds and pounds and pounds of that greasy, cheesy something. What would you do for a free meal? Freddie Keyes was willing to try The Burkinator, a burger monster dreamed up by Charlie Burkett, owner of Burkett's Deli in downtown Hagerstown. Burkett presents what seems like a straight-forward promo: If you finish The Burkinator, a side of chili cheese fries and a beverage in 30 minutes or less, you don't have to pay for it and you get your mug on the deli's wall and a T-shirt that reads "I sunk the Burkinator sub. " But that Burkinator is 12 inches long and made with six, one-third-pound-beef patties covered with slices of cheddar cheese and topped with four slices of thick-cut bacon.
NEWS
August 5, 2013
Spies are sneaking into my carefully arranged garden beds. Herbs are lurking in my perennials. Fruits have infiltrated my herb bed. Tomatoes and squash are harboring sunflowers and catmint. And you know what? I like it.  I have discovered the joys of edible landscaping, mixing in plants you can eat with those that you can't. It's smart, lovely and sensible. Why not tuck in beautiful edibles among your posies? More gardeners are growing their own food because it's healthier and kinder to the environment.
NEWS
September 28, 1999
If you add a potato to soup will it soak up the excess salt? Lyn Dunham, a reader from Falling Waters, W.Va., asked us if there's any truth to an old tip she's heard for getting rid of excess salt in food. [cont. from lifestyle ] She heard that if a raw potato is sliced and put into the food, such as soup, it will absorb the unwanted salt. "It's more of a wives' tale," says Michael Toth, culinary arts instructor at Washington County Technical High School in Hagerstown.
EDUCATION
December 5, 2011
St. Mary Catholic School's student council held a canned food drive recently to benefit  St. Mark's Food Bank in Hagerstown. A total of 8,947 cans were collected. 
NEWS
October 21, 2012
St. Mary Catholic School's student council, along with the Catholic Daughters, collected 410 pounds of food for Micah's Backpack, an organization that collects food for the needy.
NEWS
By ANDREW SCHOTZ | andrews@herald-mail.com | August 4, 2012
Pam Lake called it a “lovefest.” Food, drinks, haircuts and blood-pressure screenings were free. People could take home clothing and produce. It was the third straight year that Keepers of the Flame International Church on Salem Avenue in Hagerstown gave away household staples and provided a day of music and games. Lake, whose husband, Brian, is the church's pastor, said the goal is to lavish fun and food upon people who need them, at a time many households are struggling to get by in a difficult economy.
NEWS
By ALICIA NOTARIANNI | alnotarianni@aol.com | December 22, 2012
A woman was worried. She hadn't seen the neighbor children for nearly a week. Their family had fallen on hard times, and usually, the kids stopped over for snacks or even stayed for a meal. Finally, on Christmas Day, the children stopped over. The youngest child said she had received “the best gift.” “Her mother had cooked a meal for the family, and they'd had food in the house for an entire week,” Russ Robinson said. Robinson told the story he had heard from a school counselor Saturday while packing boxes of food for the Williamsport Christmas Family project at the Williamsport Moose Lodge.
NEWS
By HEATHER KEELS | heather.keels@herald-mail.com | December 25, 2011
 Ham? Check. Turkey? Check. Mashed potatoes? Check. A place to share the joy of Christmas with others? Check. It was not just food but fellowship that was on the menu Sunday at a community Christmas dinner at Rehoboth United Methodist Church in Williamsport. Free and open to “everyone and anyone,” the dinner was hosted by The Shepherd's Table, a soup kitchen that holds regular community dinners on Thursday nights, organizer Bill Eckard said. This was the sixth year The Shepherd's Table hosted a Christmas dinner, Eckard said.
ARTICLES BY DATE
NEWS
By MATTHEW UMSTEAD | matthewu@herald-mail.com | September 10, 2013
Dollie Wendel didn't know how many children in the community might be feeling the pangs of hunger until she began volunteering with the Berkeley County BackPack Program. “I didn't realize it was this bad until I came here to help,” Wendel said Tuesday morning at Hedgesville Church. Wendel is among a group of volunteers who come together each week to sort and package bags of groceries for hundreds of school-age children in need in Berkeley County. The nonperishable food bagged Tuesday was for 417 students from Berkeley County Schools to eat this coming weekend, said Jennifer Yeater, president of the county BackPack Program.
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NEWS
By CRYSTAL SCHELLE | crystal.schelle@herald-mail.com | September 4, 2013
A Hagerstown restaurant will soon see the impossible become the possible. Since 2011, Chef Robert Irvine has transformed restaurants, and some may argue, owners' lives, with his Food Network reality show, “Restaurant: Impossible.” The mission is simple: Make over a restaurant in need of some serious tender loving care within two days and on a budget of $10,000. “Restaurant: Impossible” Associate Producer John Williams has confirmed that Irvine and his crew, which includes a designer and contractor, will be in Hagerstown Saturday and Sunday to transform the Georgia Boy Cafe at Park Circle near Hagerstown City Park.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | September 3, 2013
Americans know different European countries specialize in different foods - pasta from Italy, sausages from Germany, sauces from France, fish and chips from Great Britain. The same is true of countries in Central America and South America, said Hagers-town resident Liliana Robeson. “We all have all different kinds of empanadas (filled, folded, fried dough). Also, different kind of tortillas, such as arepas (flatbreads) - these are more South American, like Venezuela and Colombia,” Robeson said.
NEWS
By ROXANN MILLER | roxann.miller@herald-mail.com | August 31, 2013
It's always about food, friends and fun at the Quincy Ox Roast, and Saturday was no exception. As soon as the kitchen opened at 4 p.m. at the Ox Roast Association grounds off Pa. 997 north of Waynesboro, Pa., crowds rushed to the screened windows for scrumptious roast beef and gravy sandwiches, ox burgers and french fries browned to perfection. While Lisa Price's roast beef dinner still was piping hot, she headed to the condiment table and seasoned it to perfection. Her $5.75 hot beef dinner was topped with gravy and french fries.
NEWS
Linda Murray | Around West Hagerstown | August 28, 2013
Robert W. Johnson Community Center, formerly Memorial Recreation Center, 109 W. North Ave., Hagerstown, in a collaborative effort with the Maryland Food Bank, will become a mobile food pantry. Each month, food will be delivered to the center and be available to the community for distribution. To qualify for food, each person must sign in and pick up food at the center on the specified dates and times. Food will be available on a first-come, first-served basis and accepted in “as-is” condition.
NEWS
By MATTHEW UMSTEAD | matthewu@herald-mail.com | August 10, 2013
The 300 gallons of peach ice cream turned for the small community's popular two-day festival in northern Washington County was in high demand, too. Some things never change, thankfully. “Pretty much tastes the same ... creamy,” said Gloria Robinson, smiling as she and her husband, Vince, savored the last of their frozen treat served in a small white Styrofoam bowl at Leitersburg Ruritan Community Park. The festival, the Leitersburg Ruritan Club's largest annual fundraiser, continues Sunday from noon to 5 p.m., in the park behind Leitersburg Fire Hall.
BUSINESS
August 7, 2013
Name of business: ThunderRoad Bar & Grille Owner: Jason Provard Address: 15124 National Pike, Hagerstown Opening date: May 4, 2013 Products and services: Thunder, Jack, Caution, Pit Stop and Rookie burgers; Back Fire Chili; cream of crab and chicken corn soups; chicken tenders; fries; full bar Target market: 30 and older; anyone who wants good food. How did you get into your business, and what motivated you to start it? I always wanted to open a restaurant that serves everyone, offers low prices, quality food and good music.
NEWS
By DAVE MCMILLION | davem@herald-mail.com | August 6, 2013
At the Healthy Smiles in Motion vehicle, parents and children could get information about a mobile dental clinic that offers services on a sliding scale for those with limited means. At a Healthy Groove station, people could get advice on healthy living, including how to prepare nutritious meals. The help came in the form of Ramsey's Kitchen, where samples of grilled apple, pineapple and bananas sprinkled with cinnamon were being handed out. The stations were featured in Hagerstown's National Night Out, where residents could enjoy two hours of fun, food and helpful information Tuesday night at the city's Fairgrounds Park.
LIFESTYLE
Lynn Little | August 6, 2013
Growing interest in gardening and farmers' markets, a desire to increase the number of fruit and vegetable servings for health, and trimming food costs have stimulated interest in food preservation. Preserving food at home is not difficult; however, it is important to follow some key rules for preserving food by canning and freezing: • Choose fresh fruits and vegetables, free of dents, bruises, insect damage and mold. • Preserve foods as quickly as possible after harvest, preferably within 24 hours.
NEWS
August 5, 2013
Spies are sneaking into my carefully arranged garden beds. Herbs are lurking in my perennials. Fruits have infiltrated my herb bed. Tomatoes and squash are harboring sunflowers and catmint. And you know what? I like it.  I have discovered the joys of edible landscaping, mixing in plants you can eat with those that you can't. It's smart, lovely and sensible. Why not tuck in beautiful edibles among your posies? More gardeners are growing their own food because it's healthier and kinder to the environment.
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