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NEWS
June 24, 2006
Senior menus June 28-July 4 The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly menu Wednesday - Cold cut sub with lettuce, tomato and onions, pea salad, tropical fruit and milk. Thursday - Brunswick stew with lima beans, corn, tomatoes and onions, cucumber and onion salad, whole orange, wheat dinner roll and milk.
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NEWS
By MARLO BARNHART | January 15, 2006
marlob@herald-mail.com When Pete Callas thinks of his lifelong friend John A. Doarnberger, the words 'quiet' and 'loyal' spring to mind. As boys, they played together in the East End Hagerstown neighborhood that included the area around Cleveland Avenue and Liberty Street. As adults, they both served their country during World War II and continued their support through the American Legion Post in Funkstown. "John was a veteran's veteran," Pete said as he reflected on his friend, who died Jan. 1 at the age of 86. Family members who gathered to remember John also used the words quiet, loyal and loving to describe the man who fathered five children in his first marriage and found room in his heart for three more who were brought into his life by his second wife.
NEWS
by E.T. MOORE | November 28, 2004
It could be a catchy slogan: Turtle's, the subs you eat with a fork. Expect peppers, onions, mushrooms and, especially, seasoned lettuce to tumble down - down your face or into your lap, but hopefully onto your tray - when you eat a cheese steak sub at Turtle's. Turtle's Subs Etc., the lunch counter restaurant on North Burhans Boulevard in Hagerstown, recognizes this and includes a plastic fork in both its eat-in and takeout portions. We'd like to see a sub-eating contest there, in which the winner spills nothing.
NEWS
November 27, 2004
By E.T. MOORE It could be a catchy slogan: Turtle's, the subs you eat with a fork. Expect peppers, onions, mushrooms and, especially, seasoned lettuce to tumble down - down your face or into your lap, but hopefully onto your tray - when you eat a cheese steak sub at Turtle's. Turtle's Subs Etc., the lunch counter restaurant on North Burhans Boulevard in Hagerstown, recognizes this and includes a plastic fork in both its eat-in and takeout portions. We'd like to see a sub-eating contest there, in which the winner spills nothing.
NEWS
by LYNN F. LITTLE | July 28, 2004
Whether you're making a trip through the salad bar or creating your own salad at home, side- and main-dish salads can be a great way of getting five or more servings of colorful fruits and vegetables per day, and good for keeping calories under control. However, salads can become loaded with fat and calories if you're not careful. Salad greens form the basis of most salads. Gone are the days when green salad meant only iceberg lettuce. Today, most grocery stores offer many different types of greens.
NEWS
by PEPPER BALLARD | July 17, 2004
pepperb@herald-mail.com No lettuce, no tomato, please. Some Sheetz customers in Hagerstown said they are wary of Sheetz food following the news that more than 60 salmonellosis cases were linked to 300 of the chain's convenience stores in Maryland, Pennsylvania, West Virginia, Virginia, North Carolina and Ohio. Roma tomatoes and lettuce suspected of causing the illness were pulled from the chain's convenience stores Wednesday and its sandwich counters were disinfected.
NEWS
By BONNIE H. BRECHBILL | May 23, 2004
The fifth season of the Southgate Farmers' Market opened Saturday with clear, dry weather, lots of colorful local produce and many loyal customers. Spinach, lettuce, kale, strawberries, radishes, green onions, asparagus, baked goods and other items went into the shopping bags of customers seeking reasonably priced fresh, quality produce. Stacey Schmader, president of the south-central Farmers Market Association, said that everything was "going great" on opening morning. "We're starting out with five vendors this year; others are in and out throughout the season," Schmader said.
NEWS
by KATE COLEMAN | July 9, 2003
katec@herald-mail.com Lifestyle Staff Writer Andrea Rowland has liked onions since she was a little kid. She also was young - about 6 or 7 years old - when she started cooking. Her mother had family members - Rowland, her younger sister and her father - take turns preparing dinner one night a week. They'd look in cookbooks to find recipes they wanted to try. "I was really good with macaroni and cheese," Rowland says. That ability seems to be hereditary. Macaroni and cheese is one of Rowland's daughter's specialties.
NEWS
March 21, 2001
Prepack salad companies gearing up to produce 4 mill lbs a week By RICHARD F. BELISLE / Staff Writer, Waynesboro Two local companies - Fresh Express and Taylor Farms - are putting the green in Greencastle. Fresh Express Mid Atlantic, which moved into its plant at 104 Commerce Ave. in 1992, and Taylor Farms Northeast Region, which opened March 14 in a leased plant at 255 North Carlisle St., prepackage garden salads. Once Taylor Farms gets into full production, about 4 million pounds of bagged salads will leave both plants each week, according to officials of both companies.
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