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NEWS
March 25, 2007
1 1/2 cups water 1/3 cup golden raisins 1 teaspoon kosher salt, divided 3/4 cup couscous 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon black pepper Eight 3-ounce lamb rib chops, trimmed 1/4 cup sliced almonds 1/4 cup chopped fresh flat-leaf parsley Preheat broiler. Line a rimmed baking sheet with foil. In a medium saucepan, combine the water, raisins and 1/2 teaspoon salt. Bring to a boil, then add the couscous. Remove the pan from the heat, cover and let stand 5 minutes.
NEWS
by TIM ROWLAND | December 30, 2003
Our traditional Christmas supper includes a leg of lamb and fried chicken, a culinary dichotomy that will need no explanation to anyone who has a child. I tackle the lamb, from calling the butcher and having it butterflied, to rolling it up with olives, feta and various other floor sweepings that don't taste like much but give it the look of pretension I so sorely crave. All I want is a dish I can bring to the table that plausibly says, "I made an effort, OK? Now leave me alone so I can eat and get back to the game.
NEWS
August 6, 2000
Berkeley County Youth Fair begins in W.Va. By ANDREW SCHOTZ / Staff Writer, Martinsburg MARTINSBURG, W.Va. - Judges trained their critical eyes Sunday on everything from cucumbers to science exhibits, all entries in this week's Berkeley County Youth Fair. The fair will be at the Harry D. Shelley Park, off Flaggs Crossing Road east of Martinsburg, today through Saturday. Final preparations were underway Sunday. Booths selling cotton candy, funnel cakes and candy apples were set up. Nearby, rides with names like Tempest and Sizzler were nearly ready to go. Doug Hovatter, a Berkeley County 4-H agent for West Virginia University Extension Service, said the youth fair and one like it Indiana are the only two in the country open just to youngsters.
NEWS
August 6, 1997
By SAMANTHA KRULEWITZ Staff Writer The shepherds and the lambs were all dolled up Wednesday for the Shepherd Leading Contest at the Ag Expo. The exhibitors must wear an outfit of at least 60 percent wool, prepare a narration about themselves and the lamb and they can add accessories for the lamb. The competition was divided into 4-H and open classes. There were five competitors in the 4-H's intermediate and senior divisions. The open class consisted of the five 4-H competitors and two new entries.
NEWS
by Kevin G. Gilbert / Staff Photographer | July 31, 2006
Kelsie Yetter, left, was the 4-H/FFA reserve grand champion in meat-poultry and Karlie Hose was the 4-H/FFA grand champion in meat-poultry. Stacey Hann was the 4-H/FFA grand champion in the obedience competition at the Washington County Ag Expo last week. Kelsie Yetter, left, was the 4-H/FFA grand champion for market lamb and Karlie Hose was the 4-H/FFA reserve grand champion for market lamb. Macayla Wiles, left, was the open-class grand champion for Jersey and Sabrina Smith was the open-class grand champion for Brown Swiss.
NEWS
By SHEILA HOTCHKIN | August 6, 1998
SHARPSBURG - The Ag Expo's market lamb show is not a typical beauty pageant. The judge looks for what's beneath a pretty face. Literally. "I really like to keep the consumer in mind, and the packer," said Becky Benfer from Carroll County as she judged the entries to see which would bring the highest price on the market. The lambs bleated mournfully, as if they knew what she was thinking. Jesse Rohrer, 16, who received several blue-ribbon winners and two grand champions, explained that raising sheep is more of a business than a hobby.
NEWS
by PEPPER BALLARD | August 7, 2003
pepperb@herald-mail.com Milking the judges with a dairy delivery girl message, Hannah Smith, carrying milk and parading her dairy cow Ethel, took first place at the Ag Expo's annual 4-H Pretty Animal contest. Ethel, a 5-year-old Holstein, had two pieces of cardboard, spray-painted to look like her own hide and cut like the body of a delivery truck, on either side of her body. Hannah, 15, wore a delivery shirt on which her name was embroidered on one side, while on the other side was hand-written "Moo Mobile Delivery.
NEWS
By CRYSTAL SCHELLE | November 19, 2009
"Top Chef: Las Vegas" has pared down from its original 17 "chef-testants" to just four -- two of whom are named Voltaggio. Frederick, Md., natives and brothers Bryan Voltaggio, 33, and Michael Voltaggio, 30, have a greater chance at being the last two fighting for the Top Chef title, despite neither winning the quickfire or the elimination challenges in this week's episode. Bryan Voltaggio of Urbana, Md., is chef and partner of Volt Restaurant in downtown Frederick, Md. Michael Voltaggio, 30, is chef de cuisine at The Dining Room, Langham Huntington Hotel & Spa in Los Angeles Wednesday night's episode found the chefs in their final competition in Las Vegas.
OPINION
May 14, 2012
Should lambs even bother going to the polls? To the editor: Benjamin Franklin is widely credited with saying, "Democracy is two wolves and a lamb voting on what to have for lunch. " So who among the American electorate side with the wolves in this lopsided and predictable menu planning? The plurality of voters who are net tax consumers; those whose checks from the government add up to more than they pay in taxes. Central bankers who want the government to go ever deeper in debt and, thus, pay ever larger amounts of interest.
LIFESTYLE
October 23, 2012
Corner Oaks Farms will host its second annual "A Taste on the Corner" from 11 a.m. to 1 p.m. Saturday, Oct. 27, at the Washington County Agricultural Education Center located at 7313 Sharpsburg Pike, south of Hagerstown. The farms will feature bite size samples of two varieties of roasted turkey including the broad breasted white and broadbreasted bonze. Also new this year, Corner Oaks Farms pork and lamb will be available for tasting and ordering. RSVPs are requested to attend this event.
ARTICLES BY DATE
LIFESTYLE
October 23, 2012
Corner Oaks Farms will host its second annual "A Taste on the Corner" from 11 a.m. to 1 p.m. Saturday, Oct. 27, at the Washington County Agricultural Education Center located at 7313 Sharpsburg Pike, south of Hagerstown. The farms will feature bite size samples of two varieties of roasted turkey including the broad breasted white and broadbreasted bonze. Also new this year, Corner Oaks Farms pork and lamb will be available for tasting and ordering. RSVPs are requested to attend this event.
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OPINION
May 14, 2012
Should lambs even bother going to the polls? To the editor: Benjamin Franklin is widely credited with saying, "Democracy is two wolves and a lamb voting on what to have for lunch. " So who among the American electorate side with the wolves in this lopsided and predictable menu planning? The plurality of voters who are net tax consumers; those whose checks from the government add up to more than they pay in taxes. Central bankers who want the government to go ever deeper in debt and, thus, pay ever larger amounts of interest.
SPORTS
By BOB PARASILITI | bobp@herald-mail.com | August 22, 2011
The Hagerstown Suns' march to a playoff berth was slowed like it met the Ides of March. On Monday, the Suns went in with a lion, but were taken out by a Lamb. Pitcher Stephen Strasburg, the Washington Nationals' young lion, made his third rehabilitation start in Hagerstown, but Hickory starter Will Lamb stole the spotlight with five innings of one-hit pitching to lead the Crawdads to a 3-1 victory before 1,652 fans at Municipal Stadium. For his second straight outing, Strasburg had an elevated pitch count in the first inning and fell behind as he threw 60 pitches in three innings in his fourth overall outing in his comeback from Tommy John elbow ligament replacement surgery.
NEWS
By CRYSTAL SCHELLE | November 19, 2009
"Top Chef: Las Vegas" has pared down from its original 17 "chef-testants" to just four -- two of whom are named Voltaggio. Frederick, Md., natives and brothers Bryan Voltaggio, 33, and Michael Voltaggio, 30, have a greater chance at being the last two fighting for the Top Chef title, despite neither winning the quickfire or the elimination challenges in this week's episode. Bryan Voltaggio of Urbana, Md., is chef and partner of Volt Restaurant in downtown Frederick, Md. Michael Voltaggio, 30, is chef de cuisine at The Dining Room, Langham Huntington Hotel & Spa in Los Angeles Wednesday night's episode found the chefs in their final competition in Las Vegas.
NEWS
April 12, 2009
By OMNI VORE Our target was 3.5 miles beyond Berkeley Springs, W.Va., on W.Va. 9. The twisting, winding, up-and-down road opened at the summit upon a stunning view of the Potomac River, farmland, mountains, the town of Little Cacapon, the Eastern Continental Divide and, there in the distance, Pennsylvania. There we found the stone building of Panorama at the Peak, the restaurant which welcomes those who venture into these hills. Our reservation was for 4 p.m, the earliest possible.
NEWS
By JULIE E. GREENE | March 11, 2009
It might seem anti-Irish, but for many Americans the corned beef they will eat on Tuesday in celebration of St. Patrick's Day might have originated in Texas. And the cabbage might have come from California or New York, according to the U.S. Department of Agriculture National Agricultural Statistics Service. But the real punch line is that corned beef and cabbage isn't a traditional Irish meal. It has become a traditional Irish-American meal to celebrate St. Patrick's Day. Father Doug Kenney, at St. Ann's Catholic Church in Hagerstown, said he asked about corned beef during his trips to Ireland.
NEWS
February 10, 2009
The U.S. Department of Agriculture announced that it will offer lamb producers, feeders and first handlers the opportunity to vote in a nationwide referendum on whether to continue or terminate the Lamb Promotion, Research and Information Order, authorized under the Commodity Promotion, Research and Information Act of 1996. The referendum will be held through Feb. 27. The referendum will be conducted at the USDA's Farm Service Agency local county offices. To be eligible to vote, persons must provide documentation, such as a sales receipt or remittance form, that shows they have been engaged in the production, feeding or slaughtering of lambs from Jan. 1, 2008, through Dec. 31, 2008.
NEWS
By HEATHER KEELS | March 4, 2008
HAGERSTOWN - The official start of spring is more than two weeks away, but around Hagerstown on Monday, residents were more than ready to leave their winter coats at home as temperatures rose into the upper 60s. A Hagerstown weather station recorded a high of 67.9 degrees Monday afternoon, about 20 degrees higher than the city's normal high this time of year, according to data from www.i4weather.net . The record high for March 3 was 72 degrees in 1923, according to the site.
NEWS
By DON AINES | April 1, 2007
CLEAR SPRING-The first kites took to the air more than 2,000 years ago, the Chinese having learned to create the sail, bridle and string from silk and the frame from strips of bamboo. On Saturday, Matt Koebel and Jared Henry put together simple kites for children using modern equivalents - plastic trash bags, dowel rods, masking tape and string. April is National Kite Month, but the last day of March brought families out to the Fairview Outdoor Education Center for its fourth annual Kite Festival.
NEWS
March 25, 2007
1 1/2 cups water 1/3 cup golden raisins 1 teaspoon kosher salt, divided 3/4 cup couscous 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon black pepper Eight 3-ounce lamb rib chops, trimmed 1/4 cup sliced almonds 1/4 cup chopped fresh flat-leaf parsley Preheat broiler. Line a rimmed baking sheet with foil. In a medium saucepan, combine the water, raisins and 1/2 teaspoon salt. Bring to a boil, then add the couscous. Remove the pan from the heat, cover and let stand 5 minutes.
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