Ice Cream

The average cow produces seven gallons of milk a day. In order to do that, the cow eats a heaping wheelbarrow full of food and drinks a bathtub full of water every day. The cow needs to be milked twice a day, usually very early in the morning and again in the afternoon. Betsy Herbst likes to share facts like these as she teaches about the roles farmers play in today's society. A 4-H leader, Herbst is chairwoman of the Ag Room at Discovery Station at Hagerstown Inc. In the room, children can learn about the work that goes into growing the food we eat. "You have to explain to them that this stuff doesn't originate from the grocery store," says Herbst, who lives on a dairy farm in Ringgold, where she works with her husband, David Herbst.

Eating ice cream to beat the summer heat is one of America's favorite pastimes.   Homemade ice cream can be a special treat, but it can also become a threat because of salmonellosis. While commercially manufactured ice cream is typically made with pasteurized eggs or egg products, recipes for homemade ice cream often use raw eggs in the base mixture. If your favorite ice cream recipe uses uncooked eggs, it is time to replace or revise it. Those raw eggs may contain salmonella bacteria that can cause foodborne illness.

St. Paul's United Methodist Church in Big Pool will hold a homemade ice cream festival   Saturday, July 14, at 6 p.m. Tickets cost $5 per person.  In addition to ice cream, hot dogs, steamers and a cake walk will be available.  Teacher to lead library program Dream big at the Leonard P. Snyder Memorial Library in Clear Spring.  Science teacher Jeff Byard will lead science experiments at the library from July 10...

Ice cream in a bag   1 gallon zipper-style bag (freezer)  1 quart zipper-style bag    4 cups ice  1 cup rock/table salt  1/4 cup sugar  1 cup milk (skim, 1 percent, 2 percent whole)  1 cup half and half  1/2 teaspoon vanilla extract  1. Pour the milk, vanilla extract and sugar into the quart zipper bag. Squeeze as much air out as possible, mix well and seal the bag carefully. 2. Place the quart zipper bag into the gallon bag. Cover with ice and salt.

CHAMBERSBURG, Pa. -- Nothing goes down better on a sweltering summer day than a big scoop of ice cream. Better yet is several scoops of ice cream. And the best of all is eating as many scoops of ice cream as you can. Close to 300 people found that ultimate pleasure Saturday as six local ice cream vendors scooped up 25 flavorful offerings at the Greater Chambersburg Chamber Foundation's inaugural Scoop-a-Palooza. Adults paid $6 and children ages 12 and younger paid $3.50 for the opportunity to try a wide variety of flavors such as black raspberry, peach cobbler, chocolate eclair, blueberry cobbler, chocolate peanut butter buckeye, brownie bliss, strawberry cheesecake, cotton candy explosion, black forest and more.

On Aug. 22, Emma K. Doub School for Integrated Arts & Technology celebrated back-to-school night with an ice cream social. The ice cream was donated by Unilever (Good Humor-Breyers) in Hagerstown.

“You scream, I scream, we all scream for ice cream” or at least that’s what Caroline Holmes is hoping Greencastle folks will chant later this month. There are hundreds of different flavors of ice cream, but the 11-year-old Greencastle girl came up with a new ice-cream flavor — Caroline’s Red White and Blue — with the money raised from sales of it going to local charities. While visiting her cousin in Connecticut, she entered a Create a Flavor, Change the World contest at Ashley’s Ice Cream shop there.

All materials courtesy of Hershey's syrup and Hershey's ice cream toppings The thought of summer brings with it visions of backyard barbecues, family reunions, poolside parties and other outdoor occasions. What better way to beat the heat and still enjoy all of your favorite activities than with a summer ice cream extravaganza? [cont. from lifestyle ] Creating an ice cream extravaganza is as easy as your imagination. Easy make-ahead ice cream recipes paired with last-minute blender beverages will help you keep your cool while enjoying the hot weather.

2 cups skim milk 1 small box, favorite flavor of sugar-free and fat-free instant pudding mix (Rodgers uses chocolate) 8 ounces reduced-fat whipped topping Whisk together the ingredients. Pour mixture into eight plastic cups. Freeze for two hours to give the mixture the consistency of ice cream. Serves 8. - Courtesy of Virginia Rodgers

A Chambersburg fundraiser for the community's less fortunate came back for seconds Sunday. Chambersburg Area Senior High School's art department hosted its second annual “Soup for Soul” fundraiser and earmarked this year's revenue for the Boys & Girls Club of Chambersburg and Reins of Rhythm. About 85 people bought tickets to fill a handcrafted bowl of their choosing with one of six varieties of soup. Donated Goose Bros. ice cream and Starbucks beverages also were served at the event at Central Presbyterian Church.

For the fifth year in a row, Maugansville Elementary School students participated in the Kids Helping Kids food drive.  This year's students collected 2,427 items for a total of 1,809 pounds of food.  Collecting the highest number of items was Mrs. Tritapoe's fourth-grade class with 390 items. Second was Ms. Crunkleton's fifth-grade class with 298 items. A close third was Mrs. Moore's class with 294 items. Fourth was Mrs. Schultz's fourth grade, and fifth was Mrs. Yost's third grade.  The winning class will celebrate with an ice cream sundae party.

It was Government 101 Wednesday afternoon at Hagerstown City Hall as four of the five individuals who were recently elected to Hagerstown City Council as well as Mayor-elect David S. Gysberts got an introduction to the workings of city government. Kristin B. Aleshire, Penny Nigh, Donald F. Munson and Lewis C. Metzner and Gysberts will not be sworn-in until Monday but they attended an informal meeting at 3 p.m. Wednesday as they prepare to get started leading the city. Incumbent Martin E. Brubaker, who was re-elected, was not present.

Name of business: Healthy Lifestyle Natural Foods Owner: Benish M. Pirzada Address: 222 E. Oak Ridge Drive, Hagerstown, in the South Pointe Shopping Center. Opening date: Aug. 1, 2012 Products and services: Vitamins, herbs, homeopathic items, sports supplements, health and beauty products, more than 250 bulk herbs Target market: All ages How did you get into your business, and what motivated you to start it? My grandfather and father were in the same business Previous business experience: Running health-food stores for the last 15 years Number of employees: Two Hours: Monday to Friday, 9 a.m. to 6 p.m.; Saturday, 10 a.m. to 5 p.m. Phone number: 301-791-7975 Email: healthylifestyle2@hotmail.com --- Name of business: College Mini Mart Owner: Benish M. Pirzada Address: 11341 Robinwood Drive, Hagerstown Opening date: June 2012 Products and services: Convenience store selling milk, bread, eggs, candy, laundry items, soda, coffee, smoothies, chips, ice cream, etc. Target market: College students and neighbors How did you get into your business, and what motivated you to start it?

If the flags around Hagerstown aren't flying at half-staff, they should be. For America is facing an impending bacon shortage. I say Hagerstown, but really it would be a time of national morning in a country where bacon finds its way into everything from hamburgers to ice cream. My own view is that bacon is an indictment of our factory farming system, which is pumping out ever more product with ever less flavor. Used to be a hamburger didn't need bacon. Used to be a chicken breast tasted like something without having to wrap it in slabs of pork fat. Which we do. At which point the government steps in and tells us we are all fat, worthless and weak.

Name of business: Sweet Pea Dessert Owners: Corry Eagler and Arelis Torres Address: 10 W. Baltimore St., Greencastle, Pa. Opened: Oct. 7, 2011 Products and services: Baked goods, including cupcakes, brownies and cookies, as well as cake pops, chocolate candies, custom-order cakes and Pennsylvania State University Creamery ice cream. Cupcake bar open on Fridays and Saturdays, where patrons can customize cupcakes with a variety of fillings, frostings and toppings.

The F.R.I.E.N.D.S 11th Annual Down Syndrome Buddy Walk is at 11 a.m. Saturday, Sept. 22, at Baker Park in Frederick. Activities include a slow-paced walk around Baker Park, petting zoo, Moon Bounce, ice cream, community resources, games, entertainment, food and more. Scholarship awards will also be announced. Admission is free. For more information, contact Denny Weikert at 240-415-0522 or holly.mohler@yahoo.com .

The Top Five Wind Down Friday The Rhythm Kings with Kim Tantillo will perform. 6 p.m. Friday, Aug. 17, at The Maryland Theatre, 21 S. Potomac St., downtown Hagerstown. $5; $2, ages 12 and younger. A luminaria ceremony by the American Cancer Society will be held. Luminaria will be sold for $10 each from 6 to 9 p.m. Go to www.mdtheatre.org . 'Annie' wraps up A musical about Little Orphan Annie, a spunky girl adopted by a business tycoon. 6 p.m. Friday, Aug. 17, and Saturday, Aug. 18. Washington County Playhouse Dinner Theater, 44 N. Potomac St., downtown Hagerstown.

The Top Five Gypsy jazz The Woodshedders will perform Gypsy jazz music. 9 p.m. Friday, July 27, at Shepherdstown Opera House, 131 W. German St., Shepherdstown, W.Va. $10. Call 304-876-3704 or go to www.operahouselive.com . Ice cream social and dance Country Western Dance Association will offer line dancing and ice cream. 7:30 to 10:30 p.m. Saturday, July 28, at Maugansville Ruritan, 18007 Maugans Ave., Maugansville. $7; $5 members. Email t.davis1856@yahoo.com . Chocolate and tea Friends of The Doleman Black Heritage Museum will host a chocolate garden tea fundraiser for the museum.

By the end of Wednesday night, production was expected to be over at the Unilever ice cream plant on Frederick Street and the 391 employees who will lose their jobs were dealing with the shutdown with “mixed emotions,” according to a plant worker who is also a United Steelworkers union official. “I'm glad it's over so I can move on with my life,” Teal Beard, who has had the prospect of the plant closure hanging over his head for three years, said Wednesday. Beard, who has worked 21 years at the plant doing stocking and forklift work in a freezer unit, said he did not have any plans beyond taking some time off and enjoying the rest of the summer.