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August 15, 2025

Centreville Spy

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1 Homepage Slider Local Life Food Friday Spy Journal

Food Friday: Last Chance!

August 15, 2025 by Jean Sanders Leave a Comment

Tempus fugit, along with all the other Latin I have forgotten from high school. I was innocently wandering through the grocery store yesterday, through the produce department and its display of fancy cantaloupes that were neatly piled in bespoke net bowling ball bags, past the deli section, and around the corner toward the Gatorade aisle, when my eye wandered over to a sale wall. I expected to see back-to-school items – it’s almost the best time of the year, isn’t it? Maybe there would be piles of granola bars, or Bluey-themed water bottles. What I saw was even more horrifying: Halloween candy. It’s a million stinking degrees outside, there are hurricanes lurking off the coast of Africa, the hydrangeas are brown and panting for rain, but corporate America has determined a new timeline for me: now I need to confront the immediate future, which is candy corn and tiny 3 Musketeers bars. Where has summer gone?

We have two and a half months to live through before Halloween. To be honest, I am always in the camp that remembers to pick up the candy for trick or treating along about October 29th or 30th. The pickings are slim by then – which is why for the last couple of years I have done our Halloween candy shopping at Aldi – the tempting P.O.P. full-size Snickers bars were $1.19 each last year (though who knows what the tariffs will be doing to chocolate prices this year) and I could afford to be a neighborhood legend for the nearly half dozen children who come to our house. I am not about to spend money on candy corn and tiny 3 Musketeers bars in AUGUST.

No sirreebob. I am going to clutch and grasp at all the summer straws I have neglected thus far. I am going to make some lemonade from scratch. I am going to sit on the back steps and spit watermelon seeds out onto the lawn. I am going to Dairy Queen for a soft serve ice cream that will melt all over my hand and down my arm, and it will drip off my sticky elbow.

I haven’t shucked enough corn this summer, have you? I need to make more cole slaw. I haven’t shelled any peas, or strung enough beans. When did I last have a piña colada? College? (Why on earth do we have a blender now if not to remember our misspent youth, when we made frozen drinks using a blender and the convenient electrical outlet found in the baseball bleachers at Washington College?)

A couple of weeks ago Mr. Sanders and I were in Boston. Oysters were slurped. Lobster rolls were inhaled. Drawn butter was splashed everywhere. Baseball and hot dogs and French fries and Italian ice. That’s summer.

The farmers’ markets are burgeoning with perfection: peaches, pears, plums, watermelons, beans, berries, sunflowers, squash, zinnias, zucchini. Carpe diem, baby.

Spiked Watermelon Lemonade – let us kill a few birds with this stone.

I don’t see how I can possibly contemplate the idea of buying Halloween candy when I have yet to melt my own fingerprints while eating a scalding hot s’mores concoction. How can I move through the seasons without having had cotton candy? Or kettle corn? (Pro tip: kettle corn is a fabulous morning treat to nibble on while circling the farmers’ market on a Saturday. Just as healthy, I suspect, as Cap’n Crunch cereal, and just as disgustingly deelish.)

Sadly, my annual gardening ambition has not played out successfully. I am going to have to admit to defeat in growing tomatoes. We started out with four tomato plants. We are now down to three. The total harvest has been two tomatoes. Two. One tomato’s life cycle zipped from green, to rotten, overnight. The second tomato is still sitting on the kitchen window sill, readying itself to reach perfection while I am asleep one night this week. I am not enjoying much return on my investment. Another foolish summer romance. I will have to rely on the kindness of strangers, who can actually grow tomatoes, at the farmers’ market. I still aim to get my fill of summertime tomato sandwiches, with thick slices of sun-warmed tomatoes, and some tall frosty glasses of lemonade. Yumsters!

Go make some hay while the sun shines. Back-to-school and Labor Day are nearly here. Resist the siren song of Halloween candy corn. Can sweater weather and Christmas be far off?

“Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape.”
—Harper Lee


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Going Beyond the Grant: Qlarant Foundation’s finds Novel Way to Help Its Applicants

August 12, 2025 by The Spy Leave a Comment

Leave it to Qlarant to take something as straightforward as philanthropy and find a way to make it even more impactful. Rather than stopping at annual grants of approximately $500,000 to a handful of selected charities—a small fraction of those that apply—the Foundation sought a way to offer lasting value to all applicants.

That search led Executive Director Amanda Neal to Catchafire, an online platform that connects nonprofits with a global network of more than 100,000 skilled volunteers. Through Qlarant Foundation, every organization applying for a grant now receives a full year of free access to expertise in marketing, fundraising, technology, HR, finance, and more. Since 2009, Catchafire has provided over one million hours of pro bono work—valued at more than $200 million—helping nonprofits strengthen operations, build capacity, and ensure long-term sustainability.

We invited Amanda to the Spy studio to share more about this new initiative and Qlarant Foundation’s expansion into two additional states where the organization’s presence is growing.

This video is approximately four minutes in length. For more information about the Qlarant Foundation, please go here. For Catchafire please go here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider

Leaving on a Jet Plane by Laura J. Oliver

August 10, 2025 by Laura J. Oliver Leave a Comment

By the time you read this, I will have flown across the Atlantic to London, then after a brief layover, on to Amsterdam to visit friends on their boat, then back to London to spend a week with my daughter and her family. 

Nine suitcases line the walls of my bedroom like the Standing Stones at Stonehenge, waiting to see which is going to be recruited for this particular trip. I wish, like Claire in Outlander, I could just fall through them into a time warp and regain consciousness in a boutique hotel overlooking a flower-lined Amsterdam canal. 

I should be excited, but if I can’t be Claire (who lands in the arms of that hot Scot, Jamie, without even packing), I’m wishing for a Star Trek transporter. Just beam me over there—I’ll accept the risk that my scattered atoms never reassemble if I don’t have to get the inevitable extra screening at Security checkpoints, eat airplane food, and use public bathrooms for the next 24 hours.

I sound ungrateful. I’m not. I just know that traveling without a tour director is stressful work until you’re there, and then it’s all worth it. “Deep breaths,” a friend suggests. But right now, that sounds suspiciously like what they told me about having a baby. “Just breathe and it’s painless!”

“You’re sure? That’s a thing?” 

“And when they put that baby in your arms, you’ll forget every excruciating hour it took to get him here!”

Wait! What??? 

Yeah, travel is like that.

Tonight, when I board the plane, I’ll still wonder where and when flight attendants sleep. I have never caught one snoozing, and yet after they put the plane to bed on these overnight flights, they just disappear. And they always look suspiciously fresh and neat in the morning. It’s like trying to catch a robin sleeping, or a squirrel. They must tuck in, but have you ever witnessed such a thing?

I have never seen a flight attendant enter or leave a restroom, either. I’m beginning to think I’m the only one who has noticed they are not technically human.

I was once walking through the airport in San Francisco and about 20 flight attendants from the United Emirates passed en masse.  I have never seen more beautiful women.  They were immaculately dressed in tan and red uniforms, and each had a gauzy strip of white fabric that fell down from one side of her cap to be pinned at one shoulder like a princess. 

The hordes of travelers flooding the concourse stepped aside to let them pass with an almost audible intake of breath, then closed behind them, staring, as if at the sudden appearance of a double rainbow or a meteor shower. You could almost hear the slogging American public mouthing to each other, “Did you see that?”

The opposite effect was had on Virgin America, where the purple interior lighting of the plane’s cabin, black uniforms, and the pulsating electronic disco music made it seem as if our first priority as passengers was not to learn where the exits were, but to get our groove on. 

But I’m flying British Airways tonight. No disco, no whimsy, and the wine will be marginal. 

There is a myth about travel— a subliminal promise that the trip will change you and your life in some way—that you will return different, transformed, with even your relationships improved. But research shows that the greatest happiness associated with travel is, in reality, looking forward to it. The minute you reach your destination, your happiness level returns to what it was before you left. (Publishing a book is much the same phenomenon.) After the rush of excitement, you’re still you, and the dog needs to be walked. 

Once in a while, we look at our lives and think…more of same and then I die. I was probably 30 the first time I thought that. Travel disguises that reality. It interrupts that slow slog with all the exciting things we are doing, and we have the boarding passes to prove it. But does it change anything?

I no longer carry that subtle illusion. I have traveled enough to know I will come back still me, with every failing and lack firmly in place. The only thing new will be the memories I carry and whatever I bought to remind me of the young driver whose father was a Moroccan shepherd, whose parents married at 14, who spent an hour trying to find me at the airport in the rain, then gave me a list of Dutch foods to try. And the hotel clerk with the shiny ponytail and Dutch accent who tried to find this non-planner museum tickets on her phone, a girl I could have adopted for her cute-factor, let alone her cheerful helpfulness.

I won’t be different, but what I will get from this trip is enough. To see more of this beautiful world and the daughter I love, my firstborn, for whom there was a time I never dreamed the sun would rise even once without her being in my world, this world, this country, possibly right down the street. But instead, she lives where when I sit down to dinner each night, it is already tomorrow. 

Maybe travel’s most significant lesson is about letting go of all you can’t control—embracing the unknown on the pure faith that you will, in fact, reach your destination sooner or later, that you are good enough as you are.

Travel enriches the time between now and then—when this trip we call life is over.
We take with us the experience that the world is full of kindness in the form of strangers, that we are all more alike than different. You would not know that if you had never crossed a border. And now it’s time to return to a place you’ve never been.

Maybe it will be like going through Passport Control—you front up, a Trusted Traveler, hand over your identification, and explain you have nothing to declare. You came with nothing, and you are leaving with nothing. 

You’re just ready to come home.


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Laura

Food Friday: Delicious Summer Radishes

August 8, 2025 by Jean Sanders Leave a Comment

 

When we can easily nosh away on zillions of packages of deelish crunchy and salty snacks, I like to remember the pure delight of radishes. They come in an assortment of colors and sizes, so they are a delight to behold. They are compact. You can fancy them up by carving them into roses (if you must) or you can enjoy them plain and unadorned.

I like to remember sitting on the back porch on summer evenings when I was a little girl, watching my father transform four uniform pink hamburger patties into the charbroiled hockey pucks of family lore on the tiny black hibachi. My brother and I would nibble on the raw, red-skinned radishes that my mother doled out to us in small Pyrex bowls, filled with bone-chilling ice water. How could anything so cold have such a spicy kick?

Cherry red, fuchsia, magenta, hot pink, carmine, crimson, scarlet, carnelian, vermilion, coral, cardinal, cerise – I could go through my art supply catalogues picking out the names of vivid reds and pinks all day long – radishes are deeply satisfying to look at, and to gobble up.

How can we resist the lure of fresh radishes? Especially when we get fancy, and doll them up with butter and a hint of Maldon salt? The butter truly tones down the peppery, hot flavor of radish and turns it into an indulgent treat. Dorie Greenspan says, “It’s a little trick the French play to bring foods into balance, and it works.” We have taken, recently, to adding paper thin coins of radishes to our homemade tacos. And then there is this Spicy Salsa, too.

For the data driven – radishes are high in fiber, riboflavin, and potassium. They are low in calories, and have lots of Vitamin C. They are a natural diuretic, and have detoxing abilities.
Radish facts
 
Though I prefer to dwell on the spicy flavor and the crunch.

Have you tried sliced radishes on buttered bread? They will jazz up your next tea party the way cucumber sandwiches never have. Although, if you were French, you would have been eating radishes on buttered slices of brown bread for breakfast for years. Mais oui!
Radishes on Brown Bread

And if you’d rather not be chasing after runaway disks of radishes escaping from your sandwiches, try this easy peasy radish butter. Yumsters!
Radish Butter

Consider the cocktail, and how easy it is to add some sliced radishes to your favorite Bloody Mary recipe. Our friends at Food52 think radishes in Bloodies are an excellent idea.

For your next book club meeting, here is a cocktail with literary aspirations: Radish Gin Cocktail I
I haven’t been able to find the Cocchi Americano at our liquor store, though. So I have left it out, and no one seems the wiser. Nor has it been noted by my well-read blue stockings that I also used Bombay instead of the requisite Dorothy Parker gin. (For the crowd that is used to extremely cheap white wine, this is an eye-opener, just like Uncle Willy’s in The Philadelphia Story. It packs a punch.)

Here’s one for Mr. Sanders to perfect: grilled steak with grilled radishes.
Grilled Steak

It makes me sad, though, to cook a radish. There are some vegetables that are meant to be eaten gloriously simple and raw – like fresh peas, carrots, green beans and celery. Luke the wonder dog agrees.

I think I will just mosey out to the kitchen now and cut the tops off some fresh, rosy red radishes. Then I’ll slice off the root ends, pretend that I can carve the little globes into beauteous scarlet rosettes, and plop them into a small bowl of ice water. Then I will sprinkle some crunchy Maldon salt flakes over the clumsy rose petal shapes I have created, and eat one of my favorite root vegetables. Something spicy to enjoy as we await hurricane updates and anticipate the end of one spectacularly hot summer.

“We all have hometown appetites. Every other person is a bundle of longing for the simplicities of good taste once enjoyed on the farm or in the hometown left behind.”
—Clementine Paddleford


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday, Spy Journal

Check Yes or No by Laura J. Oliver

August 3, 2025 by Laura J. Oliver Leave a Comment

A friend and I drove up to Lakeshore Elementary School a few months ago, pulled into the circular drive by the flagpole (still there!), and reminisced a bit about our early school days. The mysteriously-named school, which is in sight of neither a lake nor a shore, looked nearly the same except, (swear!) they somehow had shrunk the cafeteria! What had been cavernous and in memory, plastered with Fire Prevention Week posters, was now the size of my neighbor’s 3-car garage. “That’s just amazing!” I said, and we stared at each other in mutual confirmation that this strange phenomenon had in fact happened. 

My first-grade teacher was Mrs. Bush, probably in her sixties at the time, and I didn’t love her, but I did love learning, which spilled over onto her. Isn’t it funny how that works? Love of learning becomes love of teacher, serving the dependent becomes love of your babies. Proximity becomes love of the familiar? That last one is a researchable brain thing. We tend to love those we live with or see a great deal whether or not we would love them in other circumstances. Before you think about that too much (seriously, you may not want to go there), let me give you an easy example: like work families. As novelist Ocean Vuong says, there are families you are born into, found-families you create from friends, and families of circumstance, and we bond with them all. At least for a time. 

I could add here that research shows we also have a subliminal, involuntary preference for people whose names start with the same letter as our own, but I digress.

I felt very comfortable with Mrs. Bush— occasionally embarrassing myself by calling out, “Mom” when I raised my hand. But the magic began when we broke into reading groups—thinly-disguised, grossly-inaccurate estimations of our potential–Red Birds, Blue Birds, and just well, Birds. I can prove this distinction was bogus as I know several Blue Birds who grew up to be so wildly successful, they could buy and sell Red Birds a thousand times over.

Like 80 percent of American schoolchildren at the time, we were learning to read through the adventures of Dick and his sidekick, Jane. The siblings-simple also possessed the spunky Spot—and eventually added “Baby” to the family. This was the era of the Whole-Word teaching method, which later fell out of vogue—beginning with a Life Magazine article questioning how children could be inspired to read with insipid content. 

But I, for one, aspired to insipid. I envied the very symmetrical, always-smiling, banal family of four featured in our Readers. “Fun with Dick and Jane” looked fun because it was benign, because it was wholesome. All bets were off with those crazy kids in the sequel, “Dick and Jane Go, Go, Go!” 

Discredited or not, I remember the incredulity of watching letters become words. It was as magical as Helen Keller at the well when Annie Sullivan spelled w-a-t-e-r into her palm and she abruptly understood that those movements were a symbol that identified a thing–the rush of wetness spilling from the well pump she could neither hear nor see. It was like that—the moment letters became words I too could see the world. Now everything was accessible.

Learning to read quickly morphed to the delight of learning to print, then to write in cursive (the sole purpose of which is to let us print faster). Did you know there was a time in ancient Greece when a thriving civilization forgot how to write? For centuries? 

From 1100 BC to 800 BC, the Minoan and Mycenaean civilizations deteriorated, and Greece entered its Late Bronze Age Collapse and subsequent Dark Age. Many skills, including writing, were lost because there was no longer a need for record-keeping. Humanity had to invent writing all over again like coming back from an extinction event. 

Though we would like to believe otherwise, maybe there is nothing that can’t be forgotten. 

Perhaps Lakeshore Elementary once looked over a lake, the name, now the only way we might know. 

We passed notes there in secret to classmates we thought we’d remember. 

I like you. 

Do you like me? 

Check yes or no.


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider

Food Friday: Sweet Summer Corn, Redux

August 1, 2025 by Jean Sanders Leave a Comment

This is a summer rerun – Mr. Sanders and I have deposited Luke the wonder dog at the dog spa, and we are headed for cooler climes. Happy summer!

I love the simplicity of summer cooking, but, as you know, my personal summertime philosophy is to send as much of the cooking outdoors with Mr. Sanders and his grill, as often as I possibly can, without seeming churlish. I need to figure out what dishes I can bring inside, without compromising myself. And that is why I looked into what the cast-iron frying pan can do.

Instead of wandering aimlessly around the internet, and relying on my favorite hangouts at Food52 or Bon Appétit, I thumbed through some of my actual printed cookbooks for some ideas. One of my batter-flecked, cracked-spine cookbooks provides me with hours of entertainment: The Southerner’s Cookbook: Recipes, Wisdom, and Stories From the Editors of Garden & Gun. These are well-researched recipes, which are kitchen-tested, as well as being traditional and time-tested.

I want to enjoy sweet corn for the rest of the summer, or as long as our farmers’ market sells it. Here is a great recipe from Garden & Gun for Cast-Iron Charred Corn:
8 ears of corn, husks and silk removed
1/4 cup finely diced bacon
1/2 tablespoon unsalted butter
1/2 cup minced Vidalia onion
1/2 cup heavy cream
1/2 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon minced fresh chives

To removed the corn kernels, cut off the ends of each ear to make flat surfaces. One at a time, stand the ears in a wide casserole dish and carefully cut down the sides with a sharp knife. Next, hold each cob over a bowl and scrape the back edge of the knife to remove the “milk”. Discard the milked ears and set liquid aside.
Place a cast-iron skillet over medium-high eat. Add the cut corn kernels to the pan and cook for 2 to 3 minutes, tossing occasionally. Add the bacon and continue to cook until the kernels are slightly charred and the bacon begins to crisp, about 5 minutes, stirring occasionally. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook until softened, 3 to 5 minutes. Add the corn “milk”, the charred corn and bacon mixture, and the cream. Reduce the heat to low and cook, stirring often, for 4 to 5 minutes. Season with salt and pepper. Sprinkle with the chives and serve hot. And now you will never need to read the recipe again. You can add this to your summer side dish rotation, but it can also ease you into fall.

Oh, look! It’s also available online: Cast Iron Charred Corn

We’ve also got to give the Food52 city slickers their due: Food52 Fried Corn with Bacon

I like to steam corn-on-the-cob in a big pot, with just an inch of water, and a collapsible metal vegetable steamer. If we have a crowd I use the big lobster steamer pot. This is a highly theatrical production, full of drama and steamy special effects. On the other hand, Mr. Sanders prefers giving corn the outdoor treatment – he wraps the ears of corn in great sails of aluminum foil, dotted with gobs of butter, which he then tosses onto the sizzling grill. I suspect he is reliving Boy Scout camping trips. Some of the corn must be burnt and charred, just in case you wondered how to tell it was done.
Grilled Corn

I love the idea of using raw everything. I make this early in the day, and let it steep in the fridge, becoming more flavorful by the moment as we lope along toward dinner. No fuss, no muss. And it uses local produce, thus reducing my carbon footprint. This means I have been virtuous enough for one day, and now we can use the blender to whip up a few frozen cocktails before dinner.

Amagansett Corn Salad
Serves 4
8 ears of white corn
2 quarts cherry tomatoes
3 tablespoons balsamic vinegar
1 medium red onion
(Optional)
1 quart sugar snap peas
(Optional)
1 handful rough-chopped basil or flat-leaf parsley
Salt, pepper

1. Strip raw corn from ears. Yep, raw. You can use a fancy corn stripper or just run your chef’s knife down the side of each ear about 8 times.
2. Slice all cherry tomatoes in half or quarters depending on your preference.
3. Chop the red onion into a large dice.
4. If using the sugar-snap peas (they can be hard to find when the corn and tomatoes are available — their seasons barely overlap, and even then you’re likely getting corn and tomatoes from the south and sugar snaps from the North.) Anyway, if using them, cut in half or thirds to make more bite-sized. If you’re not using them, and you want a little green for visual appeal, some rough chopped basil or flat-leaf parsley will do the trick.
5. Toss all vegetables in a bowl, along with the vinegar, salt and pepper.
Add a crusty loaf of warm peasant bread, with some fresh sweet butter and a nice cold, crisp, cheap white wine. It is a perfect, light summer meal. We can use some leftover corn salad tossed with elbow macaroni and oil and vinegar for lunch the next day. Two meals, one prep — equals perfection. Yumsters!

“A light wind swept over the corn, and all nature laughed in the sunshine.”
— Anne Brontë


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday

The American Journey of Estela Ramirez

July 30, 2025 by The Spy Leave a Comment

As the Mid-Shore community continues to come to terms with the recent ICE arrest of Pastor Daniel Espinal in Easton two weeks ago, the Spy thought it was important to remind our readers of the powerful stories of so many immigrants in our area—people who risked everything to escape violence and hardship in their home countries and who, over time, have built new lives and become American citizens.

And there is no better example of this recently than Estela Ramirez.

On Saturday, April 12, 2025, Estela, a longtime staff member of ChesMRC, became a U.S. citizen. Her journey began 25 years ago, when she came to Easton from Honduras at the age of 14 with her younger brother. Raised by grandparents, it was the first time she had been with her mother since childbirth.

Despite early hardships and living undocumented, Estela thrived in high school, worked hard to support her family, and volunteered with ChesMRC before joining the staff in 2015. With DACA protections and later a green card, she pursued citizenship, which was granted this year. As the Now Health Program Manager, Estela remains a vital advocate, drawing on her own experience to serve and uplift her community.

The Spy asked Estela to stop by our studio to tell this remarkable story.

This video is approximately eight minutes in length. For more information about the 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider

The Search for Answers for the Annapolis Capital Gazette Murders: A Chat with Author Thomas Marquardt

July 28, 2025 by Dave Wheelan Leave a Comment

On June 28, 2018, Jarrod Ramos attacked the Capital Gazette newsroom in Annapolis. Armed with a shotgun and explosives, he opened fire, killing five members of the Capital’s editorial staff. It remains the deadliest workplace shooting in Maryland history.

Thomas Marquardt, the then-publisher and editor of the newspaper, remains severely traumatized to this day by this senseless act of violence. Still, unlike countless others who survive such an event, Tom’s career as a journalist provided him with unique skills and motivation to dig deeper, find better answers for this unforgivable act of terror. Years of research have finally resulted in the publication of Pressed to Kill: Inside Newspapers’ Worst Mass Murder.

Beyond the sometimes cathartic effects of writing the book to address his own lingering trauma from that tragic day,  Tom is also on a mission to use the book to put a spotlight on workplace violence and what businesses and their owners can do to help protect their employees.

The Spy spoke with Tom last week about this book in advance of his conversation with Spy publisher Dave Wheelan and For All Seasons CEO Beth Anne Dorman on August 6th, as part of the Leadership Maryland Alumni gathering at the Waterfowl Building.

This video is approximately eight minutes in length. To purchase Pressed to Kill please go here. 

Leadership Maryland Alumni Engagement Speaker Forum
August 6 at 6:30 p.m
Waterfowl Festival Building (40 S. Harrison St., Easton) 

In Conversation with author Tom Marquardt with Beth Anne Dorman, President & CEO of For All Seasons

Free and open to the public.
Register at leadershipmd.org.

Café-style seating with complimentary non-alcoholic beverages provided by Saucy Salamander Catering.
Venue sponsored by Deena Kilmon, Executive Director, Waterfowl Festival.

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider

Apple, Table…Blank by Laura J. Oliver

July 27, 2025 by Laura J. Oliver Leave a Comment

It’s time for my annual physical, which makes me feel virtuous and slightly anxious. I think I’m in perfect-ish health, but there’s also this feeling that if they go poking around long enough, they’re going to find something! I mean, how many deficiencies can they test for in your blood? 100 apparently. Once, when I taught workshops at the local hospital, they insisted on testing me for tuberculosis by injecting some of the bacterium into my arm. When the result was negative, they did it again. Enough already. Stopping looking. Since writers often start stories with an inciting incident—the moment in their lives after which nothing was ever the same—I have to wonder how many of our stories begin in a doctor’s office? It is the very nature of a test that you could fail.

But some of the physical is fun. My blood pressure is super low, about which I am inexplicably vain, and I’ve grown an inch! This is exciting until Nurse Killjoy stares pointedly at my shoes and raises an eyebrow. Ever the optimist, I call out cheerfully, “Yes, but I haven’t shrunk!” as I follow her down the hall. 

She leads me back through a warren of cubicles to an exam room, tells me to get on the table, then hands me a small piece of white paper. “Fold it in half,” she says, and leaves the room. Another test! I sit there, legs dangling, wondering if there’s a hidden camera somewhere. Do they think I’ll do something weird with the paper if left alone long enough? 

She reenters the room holding a cardboard sign and tells me to read it silently and do what it says. I read, “Close your eyes,” and promptly do. I’m acing this! She then hands me a pen, tells me to pick up the folded paper I have set by my thigh, and write a complete sentence on it. I write, “I am writing a complete sentence, and by the way, I’m a professional writer, ha ha.” Having passed this test, she then asks me to spell “world” backward. I feel a flash of panic at “backward” but do so accurately. This is followed by a verbal list of three words, which I am to repeat in order. I do. Then she goes away again. The crafty leaving me on my own!

Bored, I check my phone, then I start studying the photos on the wall. A blue-footed booby, a baby seal, and a tortoise. Innocuous nature photos. I spell innocuous. She returns in a few minutes and asks me to repeat the three words with which she left me. Thank God, I remember them, but when I leave an hour later, I will only remember two of the three. 

Apple, table, blank. Don’t tell me. I’m still working on it. 

The last test is to replicate a drawing she hands me. It is a sketch of two boxy opposing arrows–the kind that say detour ahead–thick, outlined graphics that overlap and intersect. My drawing is inelegant. Clumsy. Intersections often are. I imagine there are detours ahead.

When the doctor comes in at last, she reviews my chart and tells me I’m too thin.

To this silly statement, I respond, “Please don’t retire because I love you very much.” I’m not too thin, but apparently padding is helpful if you ever fall down. My doctor and I discuss how fuller faces are more attractive—I look my best when pregnant for this reason — but only baby weight goes to my face. Which is yet another reason among many not to fall on it.

The next day, I tell my trainer that my doctor wants him to teach me how to fall, and he looks at me like I’m an idiot. I demo several possibilities for falling badly to make him laugh.

My cholesterol is high, and I don’t care. I’m a bit authoritative about this. A bit gunslinger-ish because it is not a surprise. It’s a genetic anomaly that runs through my family. Sky-high bad cholesterol that is offset by astonishingly high good cholesterol. The ratio is perfect, and our arteries are clear. But this time, the doctor suggests a scan of my heart. To be prudent. Prudent is not high on my good-qualities list. Prudent means taking care of yourself, looking towards the future. Prudent people plan. They make dinner, plane, and hotel reservations. I live as if I don’t want to be committed to anything. Even fun. Even myself. But I acquiesce and leave with a referral for a heart scan. And here we go again, looking for trouble.

Will a scan show the number of times my heart has broken? Whether it is empty or full? Who resides there?

Apple, table, what? Apple…table… She should have given me three words of significance. She should have asked me the birth weight, date, and time when each of my three children was born. 

She should have asked me to spell “loved” backwards. It’s the same number of letters as “world,” but I suspect it has protective qualities.

Will the scan of my heart show its history, I wonder? I’d like to keep that to myself, but it would be prudent to review after all. 

If it’s in danger of breaking, I need to learn how to fall.


Laura J. Oliver is an award-winning developmental book editor and writing coach, who has taught writing at the University of Maryland and St. John’s College. She is the author of The Story Within (Penguin Random House). Co-creator of The Writing Intensive at St. John’s College, she is the recipient of a Maryland State Arts Council Individual Artist Award in Fiction, an Anne Arundel County Arts Council Literary Arts Award winner, a two-time Glimmer Train Short Fiction finalist, and her work has been nominated for a Pushcart Prize. Her website can be found here.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Laura

Food Friday: We Say Tomatoes

July 25, 2025 by Jean Sanders Leave a Comment

While I know I tend to whine about the summer heat and humidity, I am keenly aware that it is the peak of the growing season for some of our favorite foods. Soon we will be able to hunt and gather our locally grown tomatoes and corn. And then it will be time for all the wretched pumpkin-spice-flavored everything. Right now I am preparing to indulge it a glut of tomato goodness.

Last weekend we made a delightfully spicy tomato pasta dish with local cherry tomatoes. Come fall I am hoping it will taste as good, and feel as warming as the scorching days of July. Later, in December, all we have to choose from will be hot house tomatoes, or those trucked in from California for a king’s ransom, and a guilt-inducing carbon footprint. Maybe this recipe will improve those sad, grocery store-bought tomatoes. Mr. Sanders said that he preferred it to Martha’s One-Dish Pasta, which is in our regular summer rotation for Monday night pasta dinners. This is good dish to add to that rotation, albeit one with a more autumnal vibe. Plus you get to use four cloves of garlic. Yumsters!

Pasta with Simple Cherry Tomato Sauce

Our friends at Food52 find a million ways to make a very simple tomato sandwich. Here, in the Spy Test Kitchens, we use Pepperidge Farm white bread, Hellmann’s Mayonnaise, a pinch of black pepper, a shake of Maldon salt and a couple of big, fat locally sourced slicing tomatoes, with a generous handful of potato chips as an elegant side dish. Follow your heart: Tomato Sandwich

The Spy Test Kitchen’s Caprese Salad – a suggestion

2 large ripe tomatoes — and this week you can go nuts with all the colorful heirloom tomatoes that abound
2 small balls fresh mozzarella — or you can just revel in as much cheese as you can lay your hands on
Sea salt and black pepper— we like Maldon, great fistsful of it
Olive oil — splash it on with abandon
Balsamic vinegar — not my fave, but Mr. Sanders loves lashings of it
A pile of basil — whatever you have on the windowsill, or from the container garden — it’s the sweet pungent smell of summer

Slice the tomatoes and mozzarella into thick slices. Arrange picturesquely on a platter or large plate, alternating tomato slices and mozzarella. Add salt and pepper, drizzle with beauteous chartreuse green olive oil, and delicate Pollock-esque drips of balsamic vinegar, scatter torn basil across the surface. Add fresh crusty bread and cool glasses of Vinho Verde, some candles, and Pink Martini on the Sonos. It’s not the Amalfi coast, but for a stinking hot summer’s night here in the States, it’s as close as we can get.

Once again our home-grown tomatoes are proving to be a disappointment. Could it be neglect? I haven’t gone out to weed much this summer. Between the mosquitoes in the back yard and all the heat, I could rationalize endlessly, and I can also state firmly and with great conviction that we are not anticipating much of a harvest. So far, our yield has been four tiny, anemic, grainy, bitsy, Tom’s Big Boys. The squirrels have been paying more attention to the raised bed garden this summer than I have. I admit defeat now, and I wish them the very best. I and hope that they will enjoy their own squirrelly-boy tomato feasts. I’m heading downtown to the farmers’ market this weekend to stock up on heirloom tomatoes and peaches. Luckily we can celebrate buying local: Buy Local Challenge Maybe I will get another basil plant for the kitchen windowsill, too. There will be lotsa tomato meals in our immediate future. August yawns ahead.

Stay cool! Hydrate! Read books! Buy local!

“Danger is to adventure what garlic is to spaghetti sauce. Without it, you just end up with stewed tomatoes.”
—Tom Robbins


Jean Dixon Sanders has been a painter and graphic designer for the past thirty years. A graduate of Washington College, where she majored in fine art, Jean started her work in design with the Literary House lecture program. The illustrations she contributes to the Spies are done with watercolor, colored pencil and ink.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 1 Homepage Slider, Food Friday

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