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October 15, 2025

Centreville Spy

Nonpartisan and Education-based News for Centreville

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The Mid-Shore’s Other Airport: A Look at Cambridge’s CGE

September 25, 2023 by P. Ryan Anthony Leave a Comment

At times, it’s a very quiet place, appearing deserted. But, for the 12-month period that ended May 18 of this year, Cambridge-Dorchester Regional Airport on Bucktown Road had 24,594 aircraft operations, an average of 67 per day. The mission of the county-owned, public-use complex is “to serve the air transportation and service needs of Dorchester County and the regional area by safely providing, operating, promoting, developing, and maintaining modern and efficient facilities and amenities for the traveling public.”

However, don’t compare it to BWI or Dulles, because the emphasis here is not on large-scale passenger travel.

“It’s really kind of a mix as far as the operations here,” said Director Steve Nuwer.

The airport covers a wide range of private and commercial uses, but the majority is general aviation, with five percent being military. 43 aircraft call this place home base, including crop dusters and jets. The local flight instructor handles training. Helicopters conduct practice on the grounds, and there are charter flights.

“We don’t have any commercial aviation transport operations out of the airport,” said Nuwer, “so we don’t have any charter operations that are based here, but they do fly in here on occasion.”

Some of those occasions include tourist visits to the Hyatt or even just attendance at the Ironman competition. It’s a long way from when airmail flights began on the grassy field back in 1936.

“There wasn’t a lot of commercial aviation back then,” said Nuwer. “Commercial aviation didn’t really start to pick up at least in this area until the fifties.”

In fact, the first paved runway here was laid around 1950. At some point (the records are vague), the city of Cambridge assumed ownership of the field, but eventually the county took over, and it has remained in Dorchester’s keeping ever since.

Nuwer did his original flight training at this airport in 1979. It was a family tradition to get up in the sky: his father did air shows in the seventies, and his brother flies for the Maryland Department of Agriculture. Nuwer retired from corporate sales and marketing four years ago to work for the airport.

Cambridge-Dorchester Regional has a five-year plan with the Federal Aviation Administration, a rolling plan that is updated every year. They have an eye toward further development of the 350 acres of property; space has already been set aside for building new hangars. Other projects are farther off, such as extending the 4,476-foot runway to the south, which would require moving the railroad and Cordtown Road. The next big endeavor will be resurfacing the existing runway, which the FAA considers to be at the end of its life. Fortunately, the airport just received $52,538 in federal funding for infrastructure improvements.

More recently, the focus was on completing a fence along the road.

“It’s a wildlife fence, because we have a lot of deer in this area and deer can be very, very problematic to aircraft,” explained Nuwer. “So, we’re trying to make it safer.”

They also hope to get a new restaurant into the space formerly occupied by the popular Katie’s at the Airport, which was forced by the County Council to close in January. An eating establishment would be a boon for a place that will inevitably get busier as time goes by.

“General aviation is continuing to grow,” said Nuwer. “Countrywide, there is a shortage of pilots. There’s a shortage of licensed aviation mechanics. There’s a lot of commercial opportunities in aviation. The one thing that this airport has to offer is there’s lots of room to grow. A lot of airports are really constrained. Neighborhoods are growing up around and things like that, and they just don’t have the ability to grow anymore. We’ve got plenty of land.”

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, 1C Commerce

Tell Me, Don’t Tell Me by Laura J. Oliver

September 24, 2023 by Laura J. Oliver Leave a Comment

Not long after my mother died, she appeared to me in a dream. First, her reflection manifested in a shiny surface, then she materialized in the room. We sat down knee to knee, I on a taupe ottoman, she on the cream-colored sofa. I was overjoyed to see her. “Mom,” I kept saying, “I miss you so much.” My sisters joined us, and their presence felt intrusive at first because the connection was so fragile I didn’t want any interruption to dilute the energy. Then I realized how selfish that was. She was our mother, not my mother, and I waved them in to sit near.  

“What’s it like to be dead, Mom?” I asked, then immediately floated my own theory. “Is it, in reality, almost exactly like it is to be here?” 

She nodded, looked down where our knees touched, and said, “Yes. I’m trying to decide how much to tell you.”

And with that, she was gone. 

There’s this crazy thing about mystery itself I’d like to understand. I’m one of those women who didn’t want to know the gender of the baby I was carrying before its birth—three times. I loved picking out both a boy’s and a girl’s name. What a unique experience—like Schrodinger’s cat—until I knew the gender, each baby was both a boy and a girl. Revelation was the reward for the work of labor–that moment when the doctor would sing out, “It’s a boy!” or “It’s a girl!” instead of confirming the less climatic, “Audra’s here!” Or “Yep, it’s Andrew!” Or five years later, “And here’s Emily!”

Also, I realize now, as I watch friends take their children or grandchildren on extensive tours of prospective universities, it was telling that I didn’t research my college better. I had applied to three schools, but after choosing which to attend, I didn’t want to shadow a student or check out the social scene or the cafeteria—in mystery, there is such hope– hope that the reality you will discover is better than any you could have imagined.

Which brings us to the mystery of life itself.

We have learned more in the last 100 years than in the previous 10,000. We have confirmed the existence of over 5,500 exoplanets, seen our brains light up in functional MRI machines, learned that we are forever quantum entangled with those we have touched. With Hubble and the James Webb Telescope, we seek the beginning of time, the Wall of Last Scattering, the genesis of creation, consciousness, of love itself. 

In the evolution of life on this planet, was there a point at which one proto-organism first sacrificed for another? That’s the only demonstrable way love can manifest if love is more than a feeling. And was that a genetic replication that simply went awry, or did love begin with intent? I think about these things. Sigh. A lot.

As passionate as I am about the search for knowledge and as excited as I am to press every piece of wonder into your patient palm, I suspect I’m in love with the chase. 

Maybe this is why: “Brain loves new.” Reportedly, we are the only species on the planet constantly scanning our environment for what is new. And yet, here we are, seeking to acquire the very thing that perhaps we don’t actually want—knowledge of where we came from, why, where we are going, and how it will end. 

I suspect the quest to find love’s point of entry will be futile because love had no beginning, and love has no end. And the search for the beginning of time will be futile as well because there is no time. That’s what I think Mom didn’t want to tell me yet wanted me to know. That time is the illusion we came here to experience. By housing the soul in a physical body, we agree to accept the illusion of time, the illusion of endings —why?

So we can experience loss. 

And be tenderized by grief. 

Because without time, there is neither loss nor grief. There is only love, present and everlasting. 

I don’t know what it is like on the other side of now, but I suspect the reality you will discover is better than any you could have imagined. That the space between goodbye and hello is not measured in years, as you experience it here, but in the space of a breath as you turn a page, open a door, or return the smile of the one you have longed for. “I was just about to look for you!” you’ll say with delight.

“And there you are.”

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, 3 Top Story, Laura

Food Friday: End-of-Summer Tomatoes

September 22, 2023 by Jean Sanders Leave a Comment

It’s the end of the line for summer. Today is the last day of what some have said was the hottest summer on record. I believe them. I spent the season scurrying between air conditioned spaces, or dashing around the yard, repositioning the sprinkler to keep the tomatoes hydrated and the new pachysandra bed alive. I did a lot of sweaty running in the heat, while I was dodging the constant clouds of marauding mosquitoes, and avoiding the troop maneuvers of more ants than I have ever seen.

Here, late in September, the pachysandra have taken root, and the tomato plants yielded a modest crop. We were not carried away by the flying monkey-sized mosquitoes, and the ants’ mission remained top secret: they seem to have moved on. With the cooler afternoon temperatures, Luke the wonder dog and I have resumed our afternoon walks, so life is good. We aren’t trapped in the air conditioning, and we can stretch our legs again. The neighbors’ bushes have never smelled so sweet, or so I gather.

While I tend to whine about the summer heat and humidity, I am keenly aware that it is almost the end of the growing season for some of our favorite foods. Soon we won’t be able to hunt and gather our locally grown tomatoes and corn. It is time for all the wretched pumpkin-spice-flavored everything. I am preparing to transition. Last weekend we made a delightfully spicy tomato pasta dish with local cherry tomatoes. I am hoping it will taste as good, and feel as warming as the scorching days of August, in December, when 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. Mr. Sanders said that he preferred it to Martha’s One-Dish Pasta, which is in regular rotation for our 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

As usual, I made some changes to this recipe as I went along. Our humble grocery store does not carry orecchiette-shaped pasta. (Their summer-long sale on Woodbridge chardonnay more than compensates for that tiny inconvenience.) So I substituted penne rigate, which seemed to be sturdy enough for the sauce. You might experiment with Dan Pashman’s cascatelli pasta, which is also sturdy and can hold the bold sauce in its nooks and curvy crannies. And I skipped the pine nuts, because I am on a budget, and so are you.

Everything else we had on hand, no extra shopping required. For once, I am proud to say, we had a shallot in the vegetable drawer, because Mr. Sanders cooked a fussy and fancy chicken piccata last week. Chicken Piccata It was deelish, too. One of our back porch basil plants came through the summer magnificently, and is busting out with lush greenery. I have to figure out if we have a bright and sunny corner in the house where so I can keep it happy through the winter, because nothing kick starts a tomato dish like fresh basil.

Ingredients – we halved this because it is only the two of us. Sorry, Luke. You have plenty of kibble.
¼ cup olive oil
1 small shallot, thinly sliced
4 garlic cloves, thinly sliced
Kosher salt
12 ounces pasta, such as orecchiette,
1/2 to 1 teaspoon crushed red pepper flakes
1 pound small, sweet cherry tomatoes, halved,
1/2 cup grated parmesan
4 ounces small mozzarella balls (I cubed fresh mozzarella, left over from last week’s pizza night)
1/2 cup fresh basil, thinly sliced or more to taste
Black pepper – to taste

Bring a large pot of water to a boil.Pour olive oil into a large skillet, warm, and add shallot and garlic. Add a pinch of salt. Turn the heat to medium high. When the oil begins to shimmer, stir the shallots and garlic, cover, and turn the heat down to low. Cook for roughly 5 minutes, or until the shallots and garlic get soft. Keep an eye on the garlic, which tends to burn to an incinerated cinder the minute you turn your back on the stove.

Be sure to add a handful of kosher salt to the water when it boils. Boil the pasta to al dente. Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly. Raise the heat to medium, and add the tomatoes. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes begin to burst and break down. Add 1 cup of water, and bring the sauce to a gentle simmer.

Before draining the pasta reserve a cup of the pasta cooking liquid, just in case. Drain the pasta. Do not rinse. Transfer the drained pasta to the tomato sauce pan and stir to combine. Turn heat to low.

Add the parmesan cheese and pepper to the pasta. Add some of the reserved pasta cooking liquid if the sauce has thickened too much, we didn’t need it, but it is always wise to prepare for emergencies. Then add the mozzarella and basil, stir to combine, and serve immediately. Have a big bowl of grated parm on the table. Break out the salad, some still-on-sale wine, candles and some focaccia. Yumsters. And easy peasy.

It’s not greatly different from Martha’s One-Pan Pasta , but the heftier pasta makes it seem like it will be an excellent dish for cooler weather. And maybe we will get some soon. Enjoy the rest of your summer!

(The clever cooks at Food52 have another end-of-season pasta dish you might want to try: Tomato Tonnato From Botanical)

“Our bathing suits, waving like summer flags on the clothesline were begrudgingly packed away, and replaced with long-sleeved sweaters and woolly socks.”
― Arlene Stafford-Wilson

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

Mid-Shore Education: Facing the Challenge of Maryland’s Blueprint with QAC Superintendent Patricia Saelens

September 20, 2023 by Dave Wheelan Leave a Comment

As part of our ongoing conversations about public education on the Mid-Shore, we sat down with Queen Anne’s County Public Schools Superintendent Dr. Patricia Saelens, last month for an update of that county’s challenges and opportunities as one of the most robust public school systems in the state of Maryland.

One example of this distinction was the news this week that U.S. Secretary of Education Miguel Cardona recognized Church Hill Elementary School and Matapeake Elementary School as National Blue Ribbon Schools for 2023. Those two schools beat out more than 9,000 schools nationwide to make that list. 

That kind of recognition is common for QAC schools. Year after year, the school district continues outperforming other schools on both the Eastern and Western Shore. 

And yet, as Dr. Saelens notes in our Spy interview, it’s not always peachy even in QAC. After taking the job in the middle of the COVID crisis, which Saelens considers the most challenging years of her professional life, she and her peers are still having to find their way in negotiating the unanticipated challenges that have come with the implication of the state’s Blueprint for Maryland’s Future. In our chat, the superintendent highlights the positives and negatives of the multi-billion dollar effort to improve public education, including the funding formula and its impact on county budgeting.

 

This video is approximately ten minutes in length.

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, Archives, Centreville Best, Ed Homepage, Ed Portal Lead

CFF Spotlight: A Passion for Oysters with Filmmaker Dave Harp

September 19, 2023 by Dave Wheelan Leave a Comment

It didn’t take long for Dave Harp and his long-time cohorts, Tom Horton and Sandy Cannon-Brown, to come up with the title of their new documentary film on Chesapeake oysters. While sharing drinks at a local bar, it was declared that the film’s goal was to document and pass along the incredible passion for oysters on the Eastern Shore.

And that is what was accomplished in “A Passion for Oysters,” which will be shown at the Chesapeake Film Festival on September 30th and a few weeks later in Cambridge.

By showcasing the strong passion found in the watermen, scientific, and environmental communities, the 45-minute film gives the audience reason for encouragement as all three important segments work together as never before to save Maryland’s oyster and its unique culture.

The Spy sat down with Dave last week at the Spy studio to hear about the film and, yes, his passion for oysters.

This video is approximately four minutes in length. To attend the world premiere please find tickets and more information 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, Spy Chats

A New Era for Scouting: Craig Fuller Chats with Robert Nakagawa

September 18, 2023 by Craig Fuller Leave a Comment

Editor’s Note: Spy columnist and commentator Craig Fuller is being honored later this month by the Del-Mar-Va Council of the Boy Scouts of America.  While the honor is appreciated, Craig wanted to take an opportunity to share with Spy readers a bit more about the role of scouting here on the Eastern Shore. He spent time this week with Scouting Executive Robert Nakagawa.  Robert is approaching the end of his 4th year in this role and has seen the growth of scouting involving young men and women locally. 

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, 3 Top Story

The Weight of Love by Laura J. Oliver

September 17, 2023 by Laura J. Oliver Leave a Comment

When I’m late for my workout with JT, like the day I was caught by a speed camera going one mile over the amount they let you legally speed just a mile from the gym, I walk in the door and accuse him of my own transgression, proclaiming, “You’re late! Where have you been?” just to mess with him. Or when I walk in to discover he’s just killing time waiting, staring at his phone, I’ll swing open the door and announce, “Oh, thank God she’s here!” just to make him laugh.

I was bummed when I arrived this week, feeling abandoned in all the ways you have to fix by yourself because no one is coming, and therefore I was grateful that the workout seemed distractingly difficult. He has this giant rubber ball thing that has been cut in half –like a pitcher’s mound loaded with springs. I eye it warily as he pulls it out. It’s difficult to balance on in the best of circumstances, but especially hard if you are trying not to see your sad face in the giant mirror. Not looking up at the mirror gives you no focus point for stability except the floor. But just as they taught you in driver’s ed that you will involuntarily drive towards the thing you are looking at—so don’t look at cars stopped on the shoulder of the road—turns out if you are looking at the floor, you topple to the floor. Which always makes JT roll his eyes and say, “What on earth was that?”

He routinely makes me use free weights on a slant bench, or flat on my back, or standing, hoisting them up and over my head. He reports there have been no skull fractures. He will catch me if I falter, if it really gets too hard, and I wish someone could just follow me around all day catching the weight of the world when it feels too heavy. 

I often look perplexed when JT explains the next heinous exercise I’m to perform and request that he continue to demonstrate. I gaze with furrowed brow and head cocked to the side until he figures it out and tosses me the weight or rope or cable.

Yesterday, he made me use these horrid things called medicine balls, which are deceptively labeled 10, 20, and 30 pounds but are really 100, 200, and 300 pounds. The original medicine balls were animal bladders full of sand used 3,000 years ago in ancient Persia to strengthen wrestlers. Hippocrates was a fan 2,000 years ago in ancient Greece, considering them an excellent tool for restoring mobility to the injured. Whatever they are made of now, they don’t bounce. They plop. Not a fangirl of the medicine ball.

You have to stand on the bouncy half mound, raise the ball over your head, and slam it to the ground, which requires teeter-squatting, then stand up without losing your balance to lift the ball all the way over your head to repeat the maneuver without careening off the half ball. And if you are good at it, the ball gets replaced with a heavier one. This seems backward, like so much in life. Why is the reward something worse? Or, as JT says, “more challenging?”

I try to picture someone I hate to slam the ball into, but I don’t hate anyone. I don’t even dislike anyone enough to throw a ball at them. This has been a historical disadvantage dating back to ancient sixth-grade dodge ball.

We are the only two people in the gym on Friday afternoons. Sometimes I go to the massive window overlooking Forest Drive and mouth, ‘Help.’ I also miscount just to mess with JT—looking directly in his eyes and whisper-counting “4, 5” when it’s really “2, 3,” but he’s never fooled. I admire this ability to see through my subterfuge enormously. 

I decided I need to add some variety to my exercise workout. By variety, I mean something like running. By running, I mean pounding a treadmill. I do run outside as well, but outside has hills and no air conditioning and brick sidewalks corrupted by massive tree roots.  

And people honk when you run outside. Not in a good way. I don’t know why they are honking. Do they know me? Should I wave?

I have told JT I am trying to love yoga to add it to my routine as well. I have the purest of motivations—my best friend loves yoga, and the clothes are cute. Plus, my entire neighborhood is doing community yoga together once a month upstairs at a restaurant in town, and I want to make friends and drink wine together afterward. But it’s slow, and the music is bad. Seriously. Where’s the melody? Where’s the beat? Also, I don’t actually like to hear people breathe. Or to say things out loud together. 

Just once, a yoga teacher guided us through poses to James Taylor’s “You’ve Got a Friend” by candlelight, and I lay on the floor and wept. Because you know it’s about a romantic love that has evolved to abiding love, which feels like a loss, a downgrade, but the music makes you want to believe that it is a holy transformation to a love better than that of which you are actually capable. 

For a moment, you know it is the way you’d like to love everyone, and it’s profound, holding you in that place between ego and egoless, between one-on-one love and one-to-everyone love. Between gone forever and world without end. 

I love so small and personal when I want to love so big and grand. But I do know you can’t be abandoned by a love that flows from the inside out. You can’t be abandoned by the love you give.

When I leave a workout, I look worse but feel better. Everyone does. I asked, and JT confirmed this. And since you drive towards the thing you are looking at, since you bring more to yourself of whatever you place your attention on, since what you point a finger at grows, I’m not thinking about feeling abandoned as I leave. I’m thinking that for an hour, I have lifted the weight of my heart against the pull of the earth and that laughter is stronger than gravity. 

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, 3 Top Story, Laura

Food Friday: Challah for the Holidays

September 15, 2023 by Jean Sanders Leave a Comment

Shanah tovah! A very happy New Year to you! Rosh Hashanah begins tonight at sunset. It is the first of ten high holy days, a time of reflection and celebration. We at the Spy Test Kitchens are always eager to honor cultures and faiths with food, and traditionally Rosh Hashanah is observed with many festive dishes.

You can begin your Rosh Hashanah meal with sliced apples dipped in honey, with the honey symbolizing the sweet possibilities of a new year. You can serve apple slices to dip in honey, or you can incorporate apple cider into a beef brisket. Apple cider brisket

It’s still a little too warm outside for me to think about cooking, let alone eating, brisket, but there is always a place at the table for Apple and Honey Muffins. Or you can bake some challah.

You might think of challah with candlelight, wine, family and blessings on Friday nights. It is a flavorful bread, almost a brioche, and makes divine toast. I baked a test loaf of challah last weekend, because we can never have enough carbs. There is a lot about bread baking that I have to learn, in tiny incremental stages. Like finding a reliable recipe. For my very first, time-consuming loaf of challah I tried the Youtube-famous “Challah in a Bag” which was indeed fun to do – but it produced an awful loaf of bread.

It turns out that kneading is necessary, and so is the correct oven temperature. I measured, weighed, poured and shook the ingredients. I heated water, then dipped and submerged the bag o’dough. I spent a lovely, sunny afternoon glued to my stool in the kitchen, waiting through various proofs and bag flips. Then I dusted with flour, rolled, pinched, and plaited. I let it rise again. I washed the surface with egg. I dutifully set a timer for the 40-minute baking process. I was amazed to peek in the oven and see a nicely shaped, almost-raw, beige pile of dough. The recipe had said to bake at 300°F. (Nothing is going to brown at 300°F. Silly me.) I popped the temp up to 350°F and the loaf finally browned, but the damage was done. It tasted like lightly-singed pile of Play-doh. Read your new recipes closely, she typed sagely. Don’t take anything for granted on the internet. Bon Appétit and Food52 have folks who proof read and test, and re-test, all of the recipes they publish. Careers can be ruined by a typo. Self-published sites are a lot more casual about these details, which can make all the difference in how your time and resources are spent. Challah in a Bag

Thank you, Food52: Honey Challah I wish I had found this recipe first, which also incorporates symbolic honey, before being lured by the siren song of Challah in a Bag. Baking temperature: 375°F.

Thank you, Bon Appétit: Challah Baking temperature: 325°F – 400°F.

La Boite has a very ambitious and beautiful Holiday Challah, which includes niches for bowls of honey and apple slices. Baking temperature: 400°F.

And a kosher recipe from Kosher.com: Best Challah Ever (This recipe is HUGE! It make 6 challahs. This is in case you need to feed the masses this holiday season, or if you want to bake loaves ahead of time and freeze them. Baking temperature: 350°F.

Happy baking, happy new year!

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”

–M. F. K. Fisher

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 Legacy of Good Endeavor Farm: A Chat with Author Ned Tillman

September 13, 2023 by James Dissette Leave a Comment

For author Ned Tillman, the narrative for his book Good Endeavour: A Maryland Family’s Turbulent History 1695-2002 was discovered in boxes handed down from his parents, their parents, and generations before them.

From historical records and letters, Tillman created a fictional cast of characters based on his ancestors and documents pivotal moments in the annals of American history. His narrative takes readers on a journey through time, revealing the dramatic chapters of the nation’s story, including wars, the abolition of slavery, the tireless struggle for women’s rights, the meteoric rise of industry with its associated labor conflicts and environmental degradation, the devastating grip of the Great Depression, and the seismic waves of activism that swept the nation during the transformative 1960s and 70s.

But Good Endeavor extends beyond merely recounting the past. It’s an invitation to introspection, challenging readers to reflect on the complex moral challenges that continue to shape our society today. By delving into the past, Tillman encourages us to confront our impact on the planet and our shared history while inspiring us to take stewardship of our environment and society.

Tillman’s previous work includes The Chesapeake Bay Watershed, Saving the Places We Love: Paths to Environmental Stewardship, and the young adult novel The Big Melt.

The Bookplate continues its author event series in partnership with Chef Steve Quigg and The Kitchen for the fall season.

On Wednesday, September 13th at 6 pm, all are invited to The Kitchen and Pub at The Imperial Hotel to welcome author Ned Tillman as he discusses his historical novel, Good Endeavour: A Maryland Family’s Turbulent History 1695-2002.

The Spy recently interviewed Ned Tillman to talk about Good Endeavor and the craft of writing historical fiction.

For more event details, contact The Bookplate at 410-778-4167 or [email protected]. This event is free and open to the public, and reservations are not required. The next author event is scheduled for 9/20 with author David O. Stewart. The Kitchen at the Imperial Hotel is located at 208 High Street in Chestertown, Maryland.

This video is approximately six minutes in length.

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, Arts Portal Lead

Centreville Embraces Ink or Dye on Commerce

September 13, 2023 by Brent Lewis Leave a Comment

Some things, like nuts and bolts or cut and paste, combine in such a simple, straightforward way that half the pairing is useless without the other. It’s the only way they really work.

Other parts of life are more complex.

Or maybe the connections aren’t necessarily clear at first glance.

Take family and community for instance.

Or art and commerce.

Tattoos and Hairdos.

Centreville’s Ink or Dye Studio at 106 N. Commerce Street strives to unite all those complicated elements into a larger mosaic honoring such traditional values as entrepreneurship, hard work, and public service while modernizing concepts of how a business can be run, art can be consumed, and positivity can be promoted.

Keith Edmonds, Jr with his partner and now-wife, hairstylist Cheryl Heckman Edmonds, had the idea to combine their skills, body art and hair styling, while working together for someone else. Keith, an art school graduate specializing in custom tattoo designs of any style, started at the bottom of his industry and had about a decade of experience. Cheryl was an accomplished cosmetologist whose resume included working in fashionable high-end beauty and barbershops. Encouraged by friends and mentors, the two decided to pool their talents and pursue their dream.   

The concept, according to Keith, was always for customers to “leave feeling better about themselves and their lives. A new hair style for an important event. A memorial tattoo. The hairdo might be temporary but the feelings and connections the art creates can last a lifetime.”

While tattooists are typically considered to work in a creative field, hair as art is a concept to consider. “Like tattoo artists,” says Cheryl, who counts personalized service and staying up to date on trends as two keys to success in her field, “hair stylists have the ability to create a masterpiece with a different type of medium, but the real art for me is the ability to change the feeling a person has about their appearance.” A smiling, satisfied client with renewed personal confidence, “is my finished canvas.”

Building on their original vision, Ink or Dye has become one of the most thriving and engaged locally based small businesses in town.

But a great rough sketch of a cool idea – Tattoos. Hair. Piercings. Fashion. Art. Music. Fun. Friends. Badassness. – does not a successful enterprise make. Getting open in 2018 was a challenge. The building was old. Legalities required certain design considerations. A lot of money and effort was spent. Now the space is everything an innovative Eastern Shore hair and tattoo art studio should be. Inviting. Unconventional. Contemporary but with a traditional functionality.    

Having won a number of Customer Favorite awards in the traditional press, Ink or Dye also has a significant social media presence. “Because we’re so highly reviewed online, we have to meet expectations,” Keith says. He knows potential customers have a choice and he never wants anyone to feel like they’ve made the wrong one by coming to Ink or Dye.

It’s a creative and fun environment with a sprinkling of showbiz thrown in, but as Keith says, there’s a lot of hard work that goes on behind the scenes. In all aspects of their business, “There’s something new every day, but it’s a group effort.” Everybody jumps in where they’re needed. “For instance, one of Cheryl’s specialties is her eye for color, so she’ll consult. Or the artists will put their heads together to create something new and different.”

When the couple moved from Baltimore to Centreville, the cultural changes, the routines and pace of Eastern Shore life took some getting used to. Before long though, they fell in love with the town and the surrounding areas and they got the feeling they’d made the right decision.  Cheryl says the location is “perfect.”

The sense of family at Ink or Dye is evident from their storefront windows, one of which showcases a barber’s chair Keith grew up with in his grandfather’s shop and the other a train display made by his dad that honors Centreville’s downtown with miniature familiar stores, homes, businesses, and governmental offices.

The staff reflect the personality of the space they work in and vice versa. “Everyone here brings so much to the table,” says Keith. “We get to be creative, make art, every day. It’s a dream come true. It’s fun, but it’s also a business. Not only does our livelihood depend on this, to ensure the longevity of all our careers we have to make sure this shop is open and as busy as it can be every day. People depend on us.”

The staff includes resident tattoo artists Mike Fox, Sr and Izzy Gore, tattoo and piercing artist Hannah Hannan, apprentices Sammy Cantler and Cole Lippa, and shop manager Summer Slacum. All have talents, specialties, and skills that set them apart yet make them a crucial part of the Ink or Dye team.

During a recent visit to 106 N. Commerce Street, guest artist Shepherd Dominguez was in-house. Conventions, the heart of the industry, introduce shop owners to artists who travel around the country to work. Over the past year the Edmonds have brought in over a dozen such artists and continues to attract some of the best creators in the business.

In 2020, as part of their “mission to spread peace and love” Ink or Dye began offering free cover-ups to anyone with gang or hate-themed tattoos who have changed their hearts and lives and want their outer selves to reflect that growth but can’t afford the costs. Keith says that the thousands of dollars the program has cost the business is more than offset by the immense societal benefits.

On Saturday, September 30, at the end of QAC Goes Purple Month and in partnership with the Recovery Awareness Foundation, Ink or Dye will host Tattoos For a Cause on Centreville’s old courthouse lawn and Lawyer’s Row. This rain or shine community event will feature nine tattoo artists, four bands, a cornhole tournament, food, vendors, raffles, and more, all in the effort to raise awareness of both the challenges and successes of substance abuse recovery. 100% of the proceeds will go to the R.A.F. which in turn supports directly those struggling with addiction and recovery.

Recovery’s a big part of the story that the Ink or Dye founders have to tell – they met at a Narcotic Anonymous meeting. Theirs is so compelling a story that filmmaker Lane Michael Stanley has started shooting a documentary about the journey the Edmonds have found themselves on. “Now I just see it as every day getting up and doing what I’m supposed to do, but I do understand how seeing people who have had some success navigating recovery can help others.”   

“We work in a place where your imagination can come to life,” says Keith. “That’s a privilege.  The least we can do is give back.”

Sometimes the complex parts of life are kind of simple after all.

Ink or Dye Studio at 106 N. Commerce Street is open Tuesday – Saturday. Bookings are available online at https://inkordyestudio.org/ and 443-262-8042 but walk-ins are welcome. Check out  Ink and Dye on Facebook, Instagram and other social media platforms.

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

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