MENU

Sections

  • Home
  • Education
  • Donate to the Centreville Spy
  • Free Subscription
  • Spy Community Media
    • Chestertown Spy
    • Talbot Spy
    • Cambridge Spy

More

  • Support the Spy
  • About Spy Community Media
  • Advertising with the Spy
  • Subscribe
January 8, 2026

Centreville Spy

Nonpartisan and Education-based News for Centreville

  • Home
  • Education
  • Donate to the Centreville Spy
  • Free Subscription
  • Spy Community Media
    • Chestertown Spy
    • Talbot Spy
    • Cambridge Spy
1 Homepage Slider Ecosystem Eco Lead Ecosystem Eco Portal Lead

Introducing New Washington College CES’s Director Dr. Valerie Imbruce

June 21, 2023 by James Dissette Leave a Comment

For Dr. Valerie Imbruce, the journey to becoming Director of Washington College’s Center for Environment and Society (CES) began with an undergraduate trip to the remote cloud forests of Ecuador and found its way to researching the provenance of exotic fruits and vegetables in Chinatown.

Dr. Valerie Imbruce

In Ecuador, she developed a keen interest in the local flora. “I really got interested in tropical plants and their taxonomy, so I did a study of trailside vascular plants—those that can grow large and stand up straight because they have a vascular system with hardened cellular tissue—as opposed to algae and mosses—so I learned botanical nomenclature and how to identify plants by collecting them and making pressings of them for herbarium specimens,” she says.

Her early fascination with botany resulted in a field guide of tropical plants to educate visitors at the ecotourist lodge where she did her research.

“It was satisfying. I was learning. I was sharing what I learned with others. So, I decided that I wanted to pursue graduate studies. I started off in a master’s program and was then offered other opportunities to enroll in a PhD and become fully funded, working out that piece of graduate education.”

That led her to PhD work at the New York Botanical Garden, the preeminent place in New York to study botany and eventually to study the markets of Chinatown through the lens of food justice.

“My interest in tropical plants morphed into considering the plants we eat, and how that connects us to different environments. I started thinking about the mechanics of how plants are grown and distributed and how certain types of plants become culturally important and then economically important to feed groups of people. I wound up doing an in-depth study of Chinatown in Manhattan.

Fascinated by the cultural diversity expressed in the Chinatown markets, Imbruce began to explore the connection between market and vendor produce and how they were acquired: how did they get there?

“The streets of Chinatown have tables full of fresh produce. All these different Brassica species, from the mustard family of plants, like bok choy, Shanghai choy, yu choy, right? All of these vegetable species that come from East and Southeast Asia. These were not products that you could find readily in other places, and so, what I did was follow those, use fruits and vegetables as objects to follow their pathways of travel. Where do they come from? How do they get to the city where people are orchestrating these networks of exchange?

Imbruce identified a diverse network of entrepreneurs, from street vendors to international farmers, who utilize their social connections to establish trade systems tailored to Asian American audiences and cultures. Notably, these activities are concentrated in New York, which, due to its massive trade volume, is recognized as the produce capital of the United States. Eventually, she investigated one group in Honduras that developed an Asian vegetable export business in the Comayagua Valley, a prime region for agro-exports. They cultivate crops like Chinese eggplant, bitter melon, and chives, targeting markets on the East Coast of the US.

“You might look and say, well, we’re so good at supplying all of this food. We have food at low cost everywhere, but who is “we”? Where are the access points to what kinds of foods? Are they nutritious foods? Are they culturally appropriate foods? And is the cost relative to any one person’s income for those? So that’s where the justice angle comes in, for food systems. How is food exchanged to meet our needs?” Chinatown’s food system grew out of necessity at time in the US’s history when the Chinese Exclusion Act prohibited immigration from China and there was much anti-Chinese sentiment.

Now Dr. Imbruce focuses on her work as Director of CES. Six months into her role, succeeding Dr. John Seidel’s tenure as Director, Imbruce describes her role as requiring work on several different planes combing stewardship and education.

“I have come as a steward for what has been built, which is an incredible academic center that has positions and programs in place that are very much in line with how I see undergraduate education and how I see the “environment” in society. It’s that blending that brought me here, the natural and the cultural, and I think it is important to retain. So, part of my mission right now is shoring up things we have and filling positions at CES.”

One ongoing stewardship project is Harry Sears’ gift of 5,000 acres to the College. The River and Field Campus (RAFC) is a 10-minute drive down the Chester River and includes river frontage, forest, wetlands, grasslands, and agricultural lands. The campus is intended to serve as an educational and scientific research site. Presently, it houses two significant programs: the Foreman’s Branch Bird Observatory and the Natural Lands Project. Recently, further development of the site has been underway.

“Part of what I’ve been doing over the past couple months is helping expand those programs. For example, at Foreman’s Branch, we’re going to be breaking ground on a new bird banding station within the next year, and we’ll have a new facility where we can host educational workshops and host tour groups. There are tons of students who come to learn, Washington College students as well as area K through 12 students and bird enthusiasts of all kinds.”

While immersed in academics and directorship tasks, Imbruce won’t be sidelining her years of teaching skills. Reaching beyond her love for the world of academics and intellectual ideas, the new CES Director wants to create practical applications and discover audiences who can benefit from the bridge being built between the College and “the rich natural and human resources of the region.”

Imbruce plans to teach during her directorship and to develop a community food systems class with the hope of learning more about the various organizations in Kent County that work on food security issues—from ‘how people feed themselves when they need help to the kind of restaurants and supermarkets and shops in the area.’

“I would like to take a holistic look at our food system and find community-based projects that students can engage with,” she says. “My feeling is not just saying this is what we choose to study as students or academics, but to ask the community “what do you want?”

For more about CES, go here. The Center for Environment and Society is located at 485 S. Cross Street. Contact email: [email protected]

Dr. Imbruce received her Ph.D. from the City University of New York, where she participated in a collaborative program with the New York Botanical Garden. Her dissertation focused on food systems.

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, Eco Lead, Eco Portal Lead

Dink Daffin and the Ways of an Eastern Shoreman

June 19, 2023 by Dennis Forney Leave a Comment

Ask around the Talbot County waterfront for a man named Daniel Clayton Daffin and people will probably look at you like you have a third eye in the middle of your forehead.

But ask for Dink and instant recognition will flow across their faces. They will probably tell you to check for his brown truck at the fire hall in St. Michaels, or at his marine services business out along Rt. 33 toward Tilghman.

If all else fails, they will probably direct you to one of the local breakfast joints or at the corner position on one of the bars where he holds court on a regular basis. Used to be Eric’s steak and crab house on the harbor in St. Michaels was the best bet.  Nowadays it’s C-Street on the town’s main drag where Dink’s as reliable as owner Johnny Mautz and Shameless Women t-shirts.

Dink Daffin, left, and Josh Richardson. Daffin recently sold his marine service business to Richardson. Photo by Dennis Forney

Time goes by so fast, it doesn’t seem long ago that Cindy Hicks won a contest at C-Street for a slogan to go along with a logo for Daffin Marine. The logo features a drawing by regionally famous editorial cartoonist Kollinger of three men headed toward a boat ramp, their loose pants sagging, their butt cracks winking, one of them carrying an outboard motor hoisted on his shoulder.

Cindy’s winning slogan? “When your boat’s lackin’, we get crackin’ . . .”

In fact, C-Street – officially known as Carpenter Street Saloon – is where Dink was one day this past week when friends, relatives, long-time customers and hangers-on looking for another excuse for a convivial drink gathered to celebrate the May 31 sale of Daffin Marine business and his quasi-retirement.

Quasi because Dink’s working for Josh Richardson, one of his former employees, on a part-time basis.  “Now I get to work when I want to,” he said.

During an interview with Dink last week at what is now being called Richardson’s Marine Repair, Josh said buying the business wasn’t a tough decision for him. “It’s a good business,” he said. “I’m surrounded by the knowledge of all these people here, long-time employees. I just want to keep it going.”

Dink sat perched on a stool behind the counter, in front of his computer, another one of his comfort zones. “Trying to figure out all these parts,” he said, surrounded by shelves groaning with greasy cardboard boxes and metal and plastic and wired items needed for keeping boats, engines and trailers in good working order. It’s what he’s been doing at the Route 33 location for 31 years and for a couple decades before that when he hung around his father who had a small engine repair business in St. Michaels.  “He went by Dink too.”

Dink was 14 when his father died of cancer. He carried on his father’s nickname. By then he was already doing what a lot of young Talbot County men did in those days: anything to make a dollar.

This photo from about 1986 shows Dink wirth his mobile marine van – a converted bread truck – at Easton Point.

“I’ve always been around the water, have had a boat slip in the St. Michaels harbor since I was a little boy. Oystering, crabbing.  Sold my crabs to Big Daddy Wilson.  He was a local buyer. Crabbed when I wasn’t doing other jobs. Oyster season, I didn’t like that. Hunting season was a lot easier, guiding, taking hunting parties for some of the outfitters. When I was 13 I started shoveling oysters from the dock into trucks. That made for some big boys but there was no time for sports.. I made good money oystering.  Tonging.  I remember when three of us could catch 75 bushels of oysters in an hour.  Made $5 a bushel. It took longer to load them than it did to catch them.  That’s before it got all sissified.  Electric winders and dredges and everything.”

A  summer rhythm developed for Dink. He would crab on Tuesdays, Wednesdays and Thursdays and on weekends he would take to his boat or van and answer calls for broken-down boaters in need of help.  It all worked for him.  Dink likes to be around people, likes to laugh and likes to be helpful. He found that his knowledge and knack for figuring out and fixing marine problems kept him in high demand.

Sagging pants and all, he would take to his truck or mobile van or his boat, with his tool box and a head full of knowledge, and help people as well as he could. “People are so thankful – most of the time – and it’s how I made most of my money. Miles River, Wye River, Eastern Bay, boat ramps and landings. I didn’t need to hear what people thought the problem was. Most people who buy boats don’t know much about them.  Most boats are just dock trophies. One of my favorite sayings is ‘investigate before you speculate.’

“I learned a lot at a new vo-tech school they started in Easton.  Went there in eighth grade and was the first graduate of a two-year program.  They taught me a lot about engines. I also figured out I didn’t want to work on lawn mowers. I wanted to stay with marine. Most of it’s just about maintenance. Do one, two and three and your boat will stay in good order.  When I fix someone’s boat, I don’t want to see them them coming back.  Maintenance.”

His mechanical know-how has also made Dink a valuable member of the St. Michaels Fire Department.  Again following in his father’s footsteps, he joined the department when he was 16 and now can boast 40 years of active service, ten of those as an Emergency Medical Technician.

What;’s the allure of the fire department?  “Half the fun is getting there.  I’ve done a lot of driving, including on an old 15-speed tanker truck.  Most people don’t know how to drive stick shifts with all those gears.  I had to learn by watching old man Hinkle.  He wasn’t going to teach nobody.  I figured out that you shift by watching the rpms.  Don’t use the clutch except for getting started and slowing down.”

In between that Dink has gigged bullfrogs – “got bit by a tick and developed Lyme disease while doing that” – and figured out that he really enjoyed taking goose hunting parties for Dan Murphy and Capt. Jimmy Spurry. He got his captain’s license too in the 1980s and took out fishing and hunting parties on boats with Capt. Tom Henry.  “I liked the hunting parties better.  Too many drunks among the fishing parties.  I like to fish and I like to drink, but not at the same time.”

Dink says he got real in the marine services business in 1992, not long after taking on a Volvo franchise and partnering with Harry “Bumper” Hause to open the Route 33 operation.  “Buck Duncan at the St. Michael’s Bank believed in us and helped us get started, Then Bumper’s health failed and I went on by myself.”

At 66, Dink figures it’s time now to move on.  “I’ll keep on with the fire department. Stir the pot there, help keep the young ones straight. The marine business has been pretty good.  I’ve made a good living.”

Dennis Forney has been a publisher, journalist and columnist on the Delmarva Peninsula since 1972.  He writes from his home on Grace Creek in Bozman.

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 Highlights

Lessons in Navigation by Laura J. Oliver 

June 18, 2023 by Laura J. Oliver Leave a Comment

My father painted the entire exterior of our two-story house by himself one summer. From inside the house, it was disconcerting to have his head suddenly appear at an upstairs window, as if the laws of physics had changed for a season.

“Come! Quick!” he yelled one afternoon scrambling down the ladder with a wet brush in hand.

Stormy was barking, plunging about in the unmown grass. The dog had discovered an enormous turtle, her shell 18 inches across, making her way from the woods, edging our yard, down to the marsh. As we gathered around, Dad leaned over her with the brush and in two deft strokes, painted a large white X on her back. “There!” he said, “If we see her again, we’ll recognize her.” The turtle blinked, unfazed, then resumed her slow lurching journey down to the marsh, utterly unaware of her new identity. 

This is the season years ago that my identity changed too, from young mother with a living father to young mother whose father had died alone in the night in his Florida condominium. Upon hearing the news, I immediately thought of the last time we’d talked—checking in to see if it was a good place to leave a relationship for eternity. I was lucky. It was. 

My father died somewhat young, although it was many years after he left to start a new life, and our feelings about him were mixed. He exemplified the Mad Men lifestyle of the sixties—hard drinking, hard smoking, hard-partying, and I was afraid of his often-violent, volatile discipline.

Yet he also was first to help stranded motorists, remodeled a farmhouse kitchen for his dying mother-in-law, had the resourcefulness to build a house from a barn, crafted heirloom doll furniture for my sisters, made replicas of antiques for our mother because she loved them, and was for a time, the administrative director of a children’s hospital. 

Here’s what I’ve learned about that paradox. You get to choose how you remember someone. You get to choose where on the continuum of someone’s character to place your attention. It’s all your experience, but what memory serves you? 

So, the issue for his daughters, ambivalent and 970 miles away, was how to say goodbye. He had wanted his ashes spread in the Chesapeake, but that’s illegal. If anyone knows. 

To honor his wishes, we had them sent up from Bradenton, and my sisters and I gathered in Virginia Beach. Our plan was to charter a yacht with a sympathetic captain, order wine and appetizers from a caterer, and cast off at sunset on a course for the mouth of the bay. The weather was perfect, and we powered out and out until we were so far from land the shore was another country.

As we drifted over solid ground, each of us shared a story about Dad that the others might not know. For me, it was the day Dad told me I had to memorize the 23rd Psalm. I was eight. We sat on the back porch steps in the afternoon sun, and he recited the words over and over. “The Lord is my Shepherd; I shall not want.” It is, to this day, the only Psalm I know by heart. Had something happened? Was I being given tools, armament to cope with his leaving a year later? I’ll never know.

After my sisters shared their memories, we sang the Navy hymn, Eternal Father Strong to Save, and gently poured his ashes overboard where the last storm of him swirled in a cloudy vortex, then sank with the sun into the sea. To mark the spot, we dropped white carnation blossoms on the waves.

Each of us found a place to be alone with our thoughts as we powered back in. I was proud of us. Grateful. Despite our ambivalence, we had created a beautiful, loving, genuine, and respectful ceremony. I imagined he was pleased, but as we skimmed over the bay and night’s curtain fell, I felt suddenly overwhelmed with loss. It was the only time I have cried for my father. I was once told that you cannot love someone you fear, but that person can still be important to you, and now he was gone. 

In truth, the tears weren’t for him but for the finality. All you know for certain that you will ever have with another person–is what you already have, but until they die, there’s an imperceptible hope that something more is possible. So, that evening my identity changed again, this time to someone newly aware of another dimension of grief. I cried not for him but for potential-him, the man who had run out of time.

My sister found me and asked what I was thinking, and I told her. It was hard to hear each other in the wind. She put her arms around me, and as we stood together, flying towards shore, another memory surfaced. 

My father sits in the stern of a wooden rowboat, a capable brown-haired, blue-eyed man in his thirties, with his youngest daughter, who is six, by his side. It is dusk, and we have been exploring secret creeks and hidden coves, drifting in the song of the whippoorwills. Honeysuckle, seaweed and saltwater scent the air. As the dying light coalesces, he restarts the outboard, pulls the tiller towards him, and spins us towards home. We accelerate into the night, and the stern sinks as the bow rises. Then the boat planes, and we skim toward lights that candle the horizon as if stars have fallen from heaven. In memory, once again, the laws of physics have changed for a season. 

I can’t hear my father speak unless I turn my head sideways. The rush of air whips his words into the night. I’m unprepared, therefore, when he puts my hand on the tiller, scooting over on the seat to let me steer. Stunned to be guiding the boat by myself, I see the entrance to our cove and, in the distance, our pier. I keep the bow aimed precisely, my whole being locked on our landmark, as if we might fly off the edge of the world should I fail. 

He nods at the channel markers, where their lights rock in the current, leans down against the wind, and speaks directly into my ear. “Keep green to starboard going out of the cove, but red on your right going in.” I squeeze my eyes shut to memorize these instructions, then over-correct the tiller, and the boat swings wide. I look up at him, panicked at my mistake, but he redirects our course with a smile. 

He has not left us yet. He has not taught me the 23rd Psalm. He has no idea these are the words I’ll remember when I’m grown and a mother, long after I’m the age he is now. He cups my face, so I’ll understand him and repeats himself calmly. 

“You’ll never be lost on the river, even someday when you’re on your own. Just remember green to starboard going out, red-right-returning to find your way 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: Juneteenth

June 16, 2023 by Jean Sanders Leave a Comment

This June 19th marks 158 years since Union troops arrived in Galveston, Texas and announced to people who were still enslaved that they were legally free. The Emancipation Proclamation, which was made on January 1, 1863, had been suppressed by slave owners in Texas for two and a half years. Jubilation ensued. The first Juneteenth freedom celebration was held the following year.

That inaugural Juneteenth celebration was in Texas, where they believe in doing things bigger and better. Texas barbecue and all its fixings are fitting for Juneteenth. In 2021 President Biden signed the Juneteenth National Independence Day Act into law establishing Juneteenth as our newest federal holiday. The White House celebrated Juneteenth the other night, and we’ve got a lot of cooking to do!

Traditional Juneteenth foods are: cornbread, fried catfish, shrimp and grits, ribs, pulled pork, fried chicken, collard greens, Cajun gumbo, jambalayla, and potato salad. Make the kinds of foods you would have at a cookout, but be sure to have lots of traditional, celebratory red foods: watermelon, tomato salad, red beans and rice, red velvet cake and strawberry pie.“Watermelon and red soda water are the oldest traditional foods on Juneteenth,” said Dr. Ronald Myers, head of the National Juneteenth Observance Foundation.

This Juneteenth I will be doing some home cooking to honor the legacy of the Black Texans on the anniversary of Emancipation Day. I will remember the enslaved cooks who brought African cooking to America while cooking some of their traditional recipes which continue to enrich our cooking.

Some of our tomatoes are starting to ripen, but aren’t quite ready for harvesting. It looks like a great time to wander through the watermelons in the produce department, though. I saw yellow watermelons for the first time a couple of weeks ago – they were positively incandescent! They looked as if they could glow in the dark. But we need some bright red watermelon for a proper Juneteenth dish.

Matthew Raiford, the South Carolina Chefarmer, talks about growing up and eating Georgia Rattlesnake watermelons. They had “dark green stripes resemble a diamondback rattlesnake” and were extremely sweet.
This is his recipe for:
Watermelon Steak Salad with Heirloom Tomatoes and Sangria Vinaigrette
Serves 4 to 6

FOR THE SALAD
1 to 11/2 pounds freshly mixed salad greens or microgreens
1 pound heirloom tomatoes of varying sizes and colors, such as Cherokee Purple, Yellow Brandywine, black and yellow cherry tomatoes
1/4 medium seedless watermelon (5 to 10 pounds)
Olive oil for brushing

FOR THE VINAIGRETTE
1 cup traditional red sangria, either homemade or store-bought
1/2 cup olive oil
Freshly cracked black pepper
Sea salt

DIRECTIONS
Prepare your grill for medium- high direct heat, 375° to 450°F.
While the grill comes up to temperature, wash and dry the salad greens, then divide the greens among four to six serving plates. Wash and dry your tomatoes. Slice the whole tomatoes into ½- inch rounds and halve the cherry tomatoes. Divide and arrange the tomato slices evenly among the plates. Set the plates in the refrigerator to chill while you finish the dish.

Slide the watermelon into ¾- to- 1- inch- thick “steaks,” then quarter the steaks into wedges. Brush each side of the watermelon with a little olive oil, then set the wedges on the grill for approximately 3 minutes per side, until you get grill marks. The longer you leave the wedges on, the sweeter they’ll get. Remove the watermelon from the grill and arrange evenly among the salad plates.

Pour the sangria into a large measuring cup with a pouring spout, then whisk the olive oil into the sangria until it makes a nice, loose vinaigrette. Generously dress the salads. Sprinkle the salads with pepper and salt to your liking, then serve.

https://georgefox.cafebonappetit.com/matthew-raiford-juneteenth-recipes/

I also liked this sweet and hot Watermelon Chow Chow. The jalapenos deliver a great kick.

“Juneteenth has never been a celebration of victory or an acceptance of the way things are. It’s a celebration of progress. It’s an affirmation that despite the most painful parts of our history, change is possible—and there is still so much work to do.”
— Barack Obama

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

Local Wine and DrinkMaryland in Centreville: A Chat with Mid-Shore Wine Coach Laurie Forster

June 12, 2023 by Craig Fuller Leave a Comment

Centreville plays host to DrinkMaryland on Saturday, June 17th. From noon until about 5 PM, attendees can enjoy wine, beer, food, music and have a chance to look at unique products made right here in Maryland.

At center stage again this year is speaker, author and professional wine coach Laurie Forster. One of our spies caught up with Laurie right here in Easton where she and her husband have lived since 2005.

An earlier career in software sales required knowledge of wine when it came to wining and dining clients.  So, Laurie dove into an instructional program that eventually saw her leave the software industry for New York to learn more and gain important and hard earned wine certifications.

Believing that people need not feel intimidated by the language of sommeliers, she set out to help people feel more confident in their wine choices. Hence, “the wine coach.”

The concept has taken Laurie from Easton to points across the map, doing wine events for audiences of all sizes.  She has a book and a website (link below). Fortunately for us, her next stop is in Queen Anne’s County where she has been invited back to serve as the “MC” on centerstage at the Centreville DrinkMaryland event.  In addition to keeping a fun, casual and entertaining program going for attendees, Laurie will lead a wine tasting experience at 3:30 PM certain to educate attendees about Maryland wine.

All of this is made possible by local sponsors and the leadership of the event partners:  the Maryland Wineries Association (MWA) and the Town of Centreville.

Event spokesman, Jim Bauckman, shared the group’s excitement, saying, “We’re thrilled to be returning to Queen Anne’s County for the 2023 DrinkMaryland Event. The success of this event series since 2017 has been great for the local community and the small businesses that participate. Maryland makers are the focus – artisan and food vendors, local musicians and Maryland-made wine, beer and spirits.”

Enjoy the conversation with Laurie Forster.  Learn more about her work at https://thewinecoach.com . And, learn more about events and tickets for DrinkMaryland/Centreville https://drinkmaryland.org .

Craig Fuller served four years in the White House as assistant to President Reagan for Cabinet Affairs, followed by four years as chief of staff to Vice President George H.W. Bush. Having been engaged in five presidential campaigns and run public affairs firms and associations in Washington, D.C., he now resides on the Eastern Shore.

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, Centreville Best, Spy Chats

Walking to Mexico by Laura J. Oliver

June 11, 2023 by Laura J. Oliver Leave a Comment

Every time you remember an event, your brain replaces the original memory with a new version, one that is slightly altered by the impact of all you’ve experienced between the last time you remembered the event and now. The new memory is, therefore, never exactly the same as the old, which is why memories can’t be trusted for accuracy. Family stories in particular, are told and retold until all you can count on is the emotional truth. Which is why this story, while real, may not be true.

My father has bought a Volkswagen bug and he is driving our family from Maryland to Florida to visit my grandparents who live on the Gulf of Mexico. My mother and I wait in the car with my sisters: 11 and 14. I am six. Apparently, no knucklehead left the water running or a window open, so my father locks the front door and gets in the car.

As he starts the engine, I regard my family breathing the same air, almost but not quite touching, as we begin our trip south. At the Esso Station in Port Royal, I switch to the wheel well, the narrow space behind the backseat. My sisters shake hands with each other and spread out.

Four hours after the last Stuckey’s stop, we see signs for Cape Hatteras. “We need to get out of this car,” my mother says. There is a package goods store coming up fast on the left.

“I’ll see if these folks know of any motels,” my father says. “We’ll have an hour on the beach and leave first thing in the morning.” He swings the little car into the parking lot and gets out. A few minutes later, he returns with a bottle in a brown paper bag and directions to the Lighthouse Lodge.

We can’t see the ocean from the motel, but we cross the hot pavement and a wooden walkway to the dunes and then step onto an astonishingly long white beach with red, blue, and yellow umbrellas scattered along it like gumdrops.

We run down to the water’s edge, where icy waves numb my small hot feet, sucking away the sand under them so that I become shorter and shorter. My sisters brought Lodge towels on which to stretch out, but only my father remembered to bring something to drink. He takes a long pull from the bottle he has left in the brown bag to stay cool.

Suddenly he scoops me up under my arms. I dangle for a second before he hoists me over his head and onto his shoulders. Holding my hands out on either side as if we are balancing on a tightrope, he walks slowly toward the ocean. One step. Two. The freezing waves splash my thighs. I call out in the breeze, “Far enough!”

But he lets go of my hands pulling us into deeper water, bouncing then paddling to keep our heads above the swells. The next wave rolling towards us is a frothing rogue beginning to break. I cry out again. “Daddy! I don’t want to! Go back!” We will never make it over, and it is too late to retreat. With a half-gasp of air, the sky is gone.

I slam to the bottom, grinding into the sand and sharp broken shells, and am held there as the wave thunders over. Then, still underwater, I’m scraping along the bottom like a piece of beach glass. I claw up for air, but tons of water keep me pressed to the bottom.

I am seeing stars when a strong hand clamps around my upper arm pulling me into the sunlight. A man in bright red swimming trunks sets me on my feet. I stagger, my bathing suit bottom is scooped low with sand. “Are you okay, sweetheart?” he asks.

My mother appears, flying down the beach. Behind her, my father shouts cheerfully, “Hey, cutie, where’d you go?” As we walk back to my sisters, my mother’s quiet is a lit fuse. I reach for my father’s hand to short-circuit the spark. With my other hand, I reach for my mother. That night I sleep with her in one of the big beds, and my father takes the rollaway. We are on the road again at dawn, and I am back in the wheel well. I am becoming famous for sticking it out.

We cheer at the “Welcome to Florida” sign and stop for gas. There are postcards with pink flamingos standing on one leg in front of orange and purple sunsets. Alligators grin because they’ve just eaten someone. As evening falls, we are pulling up to my grandparents’ house. Sure enough, they live on the Gulf of Mexico.

While my parents haul our suitcases inside, my sister and I wander down to their pier and look out across the gulf. I could see Mexico if I could see far enough. I tell my sister, and she says I could walk to Mexico. Anybody can walk on water if they believe they can. “Like if you really believed, you’d just walk off the end of this pier with your shoes on and stuff in your pockets, and you wouldn’t sink because that would prove you believed.”

With my sneakers at the pier’s edge, I concentrate fiercely until I can see myself walking on waves as solid as roadbeds. “All talk and no action,” my sister says, heading back up the pier.

Raised voices reach us as we near the house. The grownups stop speaking until we pass through the living room and close Granny’s bedroom door. “Let’s play who can be quiet the longest,” my sister says, and we climb on the bed to see who can make the other laugh first. We stare at each other as the voices in the living room grow louder. She points a finger at me and then pinches her nose, crossing her eyes. It’s not too funny.

My mother is crying. I point a finger at my sister, pretend I am driving a car, point to myself, and circle a finger near my ear. She rolls her eyes, but we don’t even make the bedsprings squeak. “Last chance,” my mother says through the wall.

“I quit,” my sister says, and just like that, everything is over. In the morning, I get back in the wheel well, and by 8:00 am, we are headed home.

My father begins to sing “Charlie on the MTA.” “Oh, he never returned, no he never returned, and his fate is still unlearned.” The words are sad, but the tune is catchy, and my mother joins in. My parents’ voices sound better together than either does alone and
I wish my friends could hear them. I would say, these, these are my beautiful parents. Because I am watching them, I don’t see the police car behind the overpass. My mother spots it first. “Slow down!”

My father squints quickly in the rearview mirror as the patrol car slams onto the highway, lights flashing, siren wailing. I know we can’t afford a fine, which may be why my father does not take his foot off the gas. He looks in the mirror again and turns to my mother. “Florida cop, Ginny. He’s got no jurisdiction out of state.” He glances from her face to the road and back again. Up ahead, a sign says, “Georgia State Line, One Mile.” The siren is louder. Louder still.

He smiles his slow smile. The one she has told me makes her say yes, every time she means no. “We can make it, Ginny; I know we can.” They look at each other forever and ever, and I hold my breath.

She twists to glance back over the seat. The police car is gaining ground but in the distance, a sign says, “Welcome to the Peach State.” Turning back to the road ahead, my mother sighs, and my father whoops. He slams the car into fifth gear, and we are outlaws gunning for Georgia.

I close my eyes and imagine walking on waves to Mexico. I think maybe one person believing in something just isn’t enough. But if two people believe, anything is possible.

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: Trending for Summer

June 9, 2023 by Jean Sanders Leave a Comment

In the summer the much vaunted Spy Test Kitchen cooks are just like everyone else – who really enjoys cooking when it is hot? We are just fine with snacks, thank you. Toss a cheese sandwich our way, please. But if you insist on perpetrating the three-square-meal myth, could we cut down on the number of dishes we have to wash?

I don’t watch many YouTube or TikTok videos because they send me down rabbit holes where I lose all sense of time, and I find the amateur camera work distracting. There are reasons why people go to film school. Please give me something shot with a Steadicam, a beginning, middle and end, throw in a plot, some English accents, and roll a stylish credit crawl. But, I have lived through COVID. So, of course, I watch the occasional viral TikTok. This recipe has gone spectacularly viral, and deservedly so. It is super easy, tasty, colorful and is perfect for the summer avoidance of extra time spent in the kitchen.

https://www.tiktok.com/@foodmymuse/video/6924800060656045318?lang=en&q=baked feta and tomatoes&t=1686228446167

I am still waiting for the tomatoes in our back yard garden to ripen, but luckily there are many colors and flavors of cherry tomatoes available. I am eager to try Twilights, which are a dark, rich grape tomato – almost black, as suggested by David Plotz in a recent Slate Political Gabfest endorsement. I am haunting the produce department of our grocery store, hoping for a delivery. But there are others: https://www.gardeningchores.com/types-of-cherry-tomatoes/

Except for the tomatoes and the feta, this is practically a pantry staples recipe: a shallot, garlic, olive oil, salt, red pepper, pasta, lemon and fresh basil. You don’t need to go to the fancy grocery store, which is always a relief. This recipe can serve more than two people. It cooks quickly, and in one pan, so if you hustle, you won’t be in the kitchen long at all.

Baked Feta and Tomatoes

2 pints cherry or grape tomatoes
1 shallot, quartered
3 cloves garlic, crushed
1/2 cup olive oil, divided
Maldon salt
A pinch crushed red pepper flakes
1 (8-ounce) block feta
10 ounces cooked pasta
Zest of 1 lemon
Fresh basil, for garnish

Step 1
Preheat oven to 400°F. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.

Step 2
Place feta into center of tomato mixture and drizzle with remaining tablespoon oil. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.

Step 3
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.

Step 4
Add the cooked pasta to the skillet of tomatoes and feta, add the reserved pasta water, and lemon zest and stir until combined. Garnish with basil.

We skipped the pasta and went directly to schmearing the mixture on pieces of crusty garlic bread – a perfect summer meal. Bread, hot cheese, tomatoes, basil and the obligatory glass of cheap red wine. Take off your glasses and squint at the world around you. In the setting sun, it could almost be Tuscany.

Baked feta and tomatoes with pasta can be the perfect light summer meal, or when you serve it on garlic bread, is a nice cocktail nosh, when all you really want to do is barely more than to tear open a bag of Doritos. You will be almost as cool as a TikTok influencer. Enjoy.

https://www.eatwell101.com/baked-feta-recipe

“Hold summer in your hand, pour summer in a glass, a tiny glass of course, the smallest tingling sip for children; change the season in your veins by raising glass to lip and tilting summer in.”
― Ray Bradbury

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

AI in the Classroom: A Chat with Washington College Writing Director Sean Meehan

June 5, 2023 by James Dissette Leave a Comment

Various Artificial Intelligence systems have been around for years. Look no further than web search engines like Google, content recommendations like Netflix and Amazon, or those annoying pop-up ads targeting you on Facebook.

But when the AI chatbot Chat GPT debuted in November 2022, colleges and universities from California to the UK were quick to react by prohibiting access to what they perceived as a readily available means of cheating. 

After all, in a mere ten seconds, one could effortlessly produce a well-crafted 1500-word essay in response to a prompt like, “Provide examples of 19th-century English poverty as depicted in three of Charles Dickens’ novels,” or as MIT has discovered, tackle complex physics problems.

Simply put, more recent state-of-the-art computer algorithms have achieved accuracies at par with or exceeding human experts. It may well be one of the most revolutionary changes in human life.

Since November, the initial wave of panic has begun to subside, and academic institutions are now considering alternative approaches to engaging with AI. Rather than strictly policing or outright rejecting its use, some educators are embracing AI as a valuable learning tool and are exploring ways to use it in the classroom by challenging traditional ways of teaching and testing students.

What will be the effect of AI programs like Chat GTP on academic environments? How will transparency and authorship be determined if students submit essays using AI language that notoriously does not offer citations for its output? How do we detect bias in AI output?

These are some of the vexing questions colleges and universities face as machine-learning AI becomes a systemic force permeating every facet of life, but rather than panic, many teachers see it as an opportunity to work with a powerful new tool for learning.

The Spy recently interviewed Washington College Writing Program Director Sean Meehan to talk about how the College is adapting to the presence of AI in collegiate studies.

This video is approximately ten minutes in length. For more information about Washington College 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, Spy Chats

All In by Laura J. Oliver

June 4, 2023 by Laura J. Oliver Leave a Comment

I was at a dinner party this weekend, and bizarrely, all four women at the table had endured the same emergency surgery. We each had a story. Pretty sure mine was the worst.

My tale begins at Hever Castle, Anne Boleyn’s family estate 30 miles southeast of London. Mr. Oliver and I were visiting our eldest daughter and her family. We had decided to do a little sightseeing that morning when I felt suddenly odd but in an indefinable way. 

The 13th-century house and gardens proved to be a distraction for a couple of hours, although I was becoming vaguely more uncomfortable. Even so, I was absorbed by the framed letter Anne had written to King Henry the 8th the night before her beheading. Knowing she was going to die, she transmuted all the rage, injustice, and terror into unconditional love. I got it. Maybe because I was feeling increasingly ill, I could empathize with the feeling that when you can no longer save your body, you can save your soul. The only room to stand in was compassion and forgiveness. I felt a new sympathy for Anne and a bit of envy that she was at peace. The fact that I was now envying a dead person should have been a clue that something was seriously wrong. 

By that night, I was in so much pain, I asked to be taken to a hospital where I was examined by what is known in the UK as a Junior Doctor. Young and very pretty, she failed to perform the one test that would have quickly led to a diagnosis and sent me back to our rental with a charming shrug.

A day later, still feeling awful, I hauled my luggage to Heathrow and boarded a United Airlines flight back to the States alone. I struggled to lift my overpacked suitcase onto the scale at check-in, to hoist my carry-on over my head, and to endure the 8-hour flight. 

I landed at BWI after dark, where my son met me at baggage claim and drove me home in a blinding thunderstorm. I don’t think I mentioned feeling ill. I hauled my luggage inside the musty house and bumped it up the steep wooden staircase to the second floor. There, I threw worn clothes in the hamper, delighted in a warm shower, and laid down. (Hello, my own bed! Hello my pillows!) It was midnight by then, and I felt dreadful, but I was home. I arranged myself on top of the covers, fully clothed, and waited to die. If I didn’t, I’d make a doctor’s appointment in the morning—whichever came first—didn’t care. 

At 9:00 am the following day, I lay on the crinkly white paper of an exam table, and my very American doctor plunged his fingers deeply and quickly into my abdomen in a rebound test to see if it hurt. I yelped, he nodded with satisfaction and told me I had a ruptured appendix. “Go get an MRI to confirm it,” he said, “then come back here.” 

I walked slowly back to my VW and drove myself to the radiologist, where I’d have to be worked into the schedule. Sagging against a chair, I waited my turn. An elderly lady in a wheelchair was taken back. Someone with a broken wrist was called. I wondered if I should explain (again) to the receptionist that my appendix was leaking toxins into my abdomen—and maybe in this one case belly trumped broken bone—but I didn’t want to be rude. Americans do one thing nearly as well as the English. We queue. We are not line jumpers. We are very democratic about waiting our turn. I like us for this. 

Eventually, I was called back. A kind radiologist said, “How are you doing?” then quickly looked from my face to the screen in front of us and said, “Never mind, I know how you’re doing. You’re one sick girl.” She then showed me the shadowy rupture and the little leaking river of poison.

Having confirmed that my appendix had ruptured sometime between feeling odd at Hever Castle and now, I drove back to the doctor to get a referral for surgery, then drove myself two miles to the hospital. Upon arrival, I wondered if I could make it from the parking garage to the entrance. I decided to try valet parking for the first time and pulled up in front. But the valet wasn’t there.

Somehow that was the first unfathomable obstacle I’d encountered. I stared at the empty podium where he usually stands all zippy-helpful, got out, and looked around. Perhaps he was behind a pillar having a smoke. I walked into the hospital. “I need surgery. I can’t find the valet,” I said, as mystified as if they were hiding him. A kind and intuitive volunteer in a pink smock held out her hand. “Just give me your keys,” she said, and a wheelchair appeared. 

Up on the surgery floor, I was offered a landline at the intake desk to contact a friend or family member. I called my son at work in Baltimore. 

And that’s when I lost it. The instant Andrew said hello, the dam broke. Abruptly I could no longer speak. I tried to choke out my story, but it was such a terrible story I couldn’t articulate it. I think the only understandable thing I said was, “Andrew, it’s Mom.” And all I heard, all I will ever hear in memory, was, “I’m on my way.” 

I lost it at the sound of the cavalry.

 Why is love our undoing? Why is it that love breaches our defenses when no obstacle could? Later, he said the call was horrifying. I was unrecognizable. 

The surgery was a success, but I was hospitalized for five days. I guess it was a close call. But was it?

I wonder if the end is written into the beginning. I’ve fallen through ice on the river as a child, and been held underwater so long by a breaking wave at Cape Hatteras that I could only feel detached surprise that this was how I was going to die. 

I’ve been fired upon by someone with a rifle while exploring the woods with my best friend as a girl. We dropped to the ground in a hail of gunfire as tree bark exploded shoulder-height around us, then stood up and ran. Did the shooter think we were deer? We were 14. We were lucky. Or were we?

If my time of departure is on a calendar somewhere, already marked, it means I only have to drop my resistance to love. How much I love will equal my reluctance to leave when it’s time to let go, so I parse it out. I think I live avoiding heartbreak which is such a waste because I know deep in my soul there is no end to avoid. It’s safe to go all in. I won’t be leaving; I’ll just be walking into another room of the same house.  

So, I could die today, tomorrow, or decades from now. All I ask of grace is that I find the courage to live a life I don’t want to relinquish. All I ask of Love is that I get home first, where I’ll be waiting for you. 

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.e

 

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

38 Years and Counting: Chesapeake Music Director Don Buxton Sets the Stage for 2023 Season

June 3, 2023 by The Spy Leave a Comment

In the Spy’s recent interview with Chesapeake Music’s long-tenured executive director, Don Buxton, the veteran mastermind behind one the most prestigious  classical music events in the Mid-Atlantic region revealed exciting details about the upcoming 2023 season, promising a feast for the senses and a celebration of musical artistry.

With an infectious enthusiasm, Buxton shared his appreciation for the exceptional talents of the performers,  marveling at their ability to captivate audiences through their appearances on public television broadcasts, live performances at prestigious venues like Lincoln Center, and their extensive discographies. These musicians, according to Buxton, transcend the label of “world class” and embody something more profound — a level of artistry that makes them household names.

Chesapeake Music’s 2023 season is set to kick off in grand style during the first two weeks of June. Buxton has invited the public to witness the behind-the-scenes magic during free open rehearsals on June 8th and the following Wednesday. These unique opportunities offer an inside look at how these remarkable performances are meticulously crafted, showcasing the power of subtle adjustments that transform musical pieces.

This year’s festival also welcomes rising stars such as violinist Randall Goosby, whose performance earlier this year left audiences spellbound. The festival is further invigorated by the presence of the vibrant Terrorist String Quartet, finalists of a prestigious competition, who infuse the event with their infectious energy.

Buxton spoke about Chesapeake Music’s commitment to cultivating a new generation of classical music enthusiasts. The organization offers free student tickets, extending the invitation to accompanying parents and teachers. Additionally, new patron deals entice first-time attendees to experience the transformative power of live performances, creating lasting connections and cultivating an ever-growing audience.

This video is approximately five minutes in length. For more information and ticket sales please go here.

Chesapeake Music holds its 38th annual Chesapeake Chamber Music Festival for two weekends, June 9-11 and June 15-17, at the Ebenezer Theater in downtown Easton. The program of six remarkable and diverse concerts promises to delight, surprise, and engage you. The festival opening extravaganza features works by Mozart, Wiancko, and Brahms, followed by a light reception following the concert.

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

  • « Previous Page
  • 1
  • …
  • 44
  • 45
  • 46
  • 47
  • 48
  • Next Page »

Copyright © 2026

Affiliated News

  • Chestertown Spy
  • Talbot Spy
  • Cambridge Spy

Sections

  • Sample Page

Spy Community Media

  • Sample Page
  • Subscribe
  • Sample Page

Copyright © 2026 · Spy Community Media Child Theme on Genesis Framework · WordPress · Log in