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September 7, 2025

Chestertown Spy

Nonpartisan and Education-based News for Chestertown

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1 Homepage Slider Point of View Laura

The Word that Means Forever By Laura J. Oliver

September 7, 2025 by Laura J. Oliver Leave a Comment

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My mother and I had a code word that she would send me after she died, 

If life continues, and she were around, I would see, notice, or hear the word in an unusual place and know it was her. 

After she died, the word first appeared in the form of an email that arrived in my inbox from an unknown source —a sender I initially dismissed as spam due to the strange message it delivered. But when I looked at it again, I saw that our chosen word was in the sender’s address. 

The email said nothing more than this:

“There is no place that does not see you. You must change your life.”

Intrigued, I looked around my office as in, Okaaay, way cool. I’m truly impressed. Where are you? But I could only say, “Working on it, Mom. (Nicely done by the way!) But still working on it.”

I have a friend with whom I study these things, and we agreed we needed a word as well. Whoever dies first will send it to the other. By the time that happens, we may have been long gone from each other’s lives—we may have no one in common who would even alert us to the news, no one even in possession of contact info, but the word he suggested is as common as “table,” so I don’t see how that’s going to work.

I guess I’m going to have to see it written in the clouds or on the crest of a wave or spelled out in swan feathers on the beach to know he is conveying the devastating news that he has left, along with the extraordinary news he’s not gone. 

The same is true of the children’s father. Our word is way too general and commonplace. We believe we have time to pick another. 

I should arrange a code with each of my children, and I think you and I should have a word as well. So I can tell you it’s true if it is—and you can confirm for me that love doesn’t end, life doesn’t end, the universe doesn’t end. The Big Bang was not a beginning; it was a transition. A mature universe transforming to become new again, as a natural cycle, like the beat of a heart, an exhalation of breath. Emerging from the singularity we call the Big Bang, as if through a portal, a birth canal, carrying the potential of all that ever was or could be —much like you when you were born. 

Pick a word and let me know. Make it unique. What word or phrase could mean only you?

Would you believe that now, eight years after receiving that email, I finally looked up the lines in that message? They are the last lines of a Rainer Maria Rilke poem about a damaged Greek sculpture, the torso of the god Apollo. The poem expresses the belief that its incompleteness, its missing parts, cannot diminish the radiant beauty of what remains. The original power emanates from what is left because beauty comes from the inside out. No missing part can dim the essence of what shines.

From all the borders of itself, beauty bursts like a star: for here there is no place that does not see you. You must change your life.

I like to think that was the message. The change-your-life thing just makes me anxious. Like…in exactly what way? I can guess, but how do I know we are on the same page? I hope the real takeaway is that we can find beauty in the incomplete.

 Because, well, who isn’t?

And is incomplete the same as broken? Not necessarily. I hear that ideology a lot. “I was broken, and xyz made me whole.” But I’m placing my attention on incomplete. On becoming. On building upon and growing what is good. 

So what’s our word? I hope it brings us joy and connects us instantly across space and time.

When I was little, my friend Peggy and I believed in mind over matter, mental telepathy, and life after death. We were blood sisters. We had smeared two bloody mosquito bites together to seal our bond. 

What will be our secret code we asked each other. We sat crossed-legged by the redbud tree in the company of a river we would carry with us all our days. The dry grass pricked our thighs, leaving hatch marks in the tender skin when we lay back to study the sky.

How should we contact each other if there is life after death?

 “If it’s true,” Peggy said, “I’ll just say ‘It’s real.’” 

 “If it’s real,” I said, smiling, “I’ll just say ‘It’s me.’”


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

A New Restaurant Besides Piazza: A Chat with Emily Chandler

September 6, 2025 by Dave Wheelan Leave a Comment

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As many Spy readers know, we’ve been periodically checking in with Emily Chandler, the owner of Piazza Italian Deli, over a decade now. Starting in December of 2008 with her relatively small first store in Talbottown, her move to her current location, coping with the pandemic, and a successful recovery, Emily has shown time and time again her unique gift of entrepreneurship mixed with a genuine passion for Italian food and culture. And the Mid-Shore has been the better for it each step along the way.

Now Chandler is taking another bold step with the opening of a new restaurant next door to Piazza called Accanto. In her recent chat with the Spy, Emily talks about the natural path she and her company have taken to get to this point. She also answers many questions about the logistics of the new dinner only establishment, and shares her thoughts about scaling her enterprise and in typical Emily Chandler fashion, talks candidly about the challenges of creating the right menu, the right ambitious,   and the right culture of her both herself and her staff going forward.

Just so you know, “Accanto” means “besides” in Italian.

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, Spy Chats

Food Friday: Hello, Breakfasts!

September 5, 2025 by Jean Sanders Leave a Comment

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Let us take a page from Christmas. Don’t panic – we still have a few months to go before we start worrying about that! But summer vacation is over. And school has started. What are you going to serve for breakfast on a busy Monday morning?

I suggest that a little of the planning, just like holiday prep can be applied to our everyday, real life breakfast experience. So easy to natter on about, so difficult to to sustain. Which is why it is a good thing that Christmas comes but once a year. Point of fact, on Christmas morning, we wander groggily into the kitchen, where we always have a couple of favorite breakfast casseroles pre-cooked and sitting in the fridge, waiting to be re-heated. And while you might not want to prepare a casserole or a sheet of sausage rolls every night, you don’t need to panic every single morning about breakfast, now that school is starting, the busses are rolling, and time is not on your side.

You can start off small, with a batch of Scrambled Egg Muffins, courtesy of Food52 that you can bake on Sunday afternoon. Easy peasy, lemon squeezy. By Thursday you’ll feel confident enough to toss frozen, homemade pancakes into the microwave. (Emily Peck on Slate’s Money podcast recently extolled the deliciousness of the Lemon Ricotta Pancakes from a recipe in the New York Times – enjoy! Lemon Ricotta Pancakes On Friday you’ll enjoy revving up the blender for a healthy, avocado smoothie. You can make a new playlist for every week, or get some items into a regular rotation.

It will be almost a full year before you will again enjoy leisurely summer vacation breakfasts, spent contentedly scrolling through IG at a picnic table overlooking a lake from your summer rental. You won’t be tasked with documenting the perfect sunrise to humblebrag about any more, either. You are back in the saddle, like it or not. And some of you have young folk who need to be stoked up and filled to the brim with healthy brain food every morning.

There’s a lot going on in those growing brains, and we know that we should be doing better than a bowl of Cap’n Crunch. We want them to concentrate, remember what they are learning, and keep their energy levels up until lunchtime. It is a daunting task, particularly when we are trying to feed everyone good, healthy food, fast and with the fewest morning squabbles.

A lot of the prepared foods are full of sugars, fat and salt; all the deelish things we human beings are naturally drawn to. But they are not very healthy for us, I’m sad to say. And look at that fourth grader, staring moodily at you across the counter. Does he really want a bowl of heart-healthy oatmeal. Not likely. So consider your audience as you peruse my handy dandy sheet of breakfast ideas.

I love repetition. I can eat a turkey sandwich every day for a week. Maybe even two weeks. But you might be a little more normal, and like to shake things up. When you bake a sheet of twelve muffins, that might seem like money in the bank. But only for a couple of days. Don’t plan on foisting off healthy crunchy twiggy muffins on your first grader for the next 5 days in a row. Even if they really seems to like them on Monday, by Tuesday it could get ugly. Maybe you can consult with said child, and see what their take is, and maybe the two of you can make a plan. Rapid rotation is probably key!

Most mornings I have about enough energy and enthusiasm for a slice of cold pizza and the headlines. But given the proper motivation (this list) and a calming trip to the grocery store, even you can have a variety of healthy ingredients on hand to make some tempting make-ahead, back-to-back breakfasts. And then you can devote your worrying to charging the iPhones, signing permission slips, finding the sneakers, getting the laundry out of the dryer, putting the dog in his crate, and finding your car keys.

Maybe the two (or three, four, five) of you can make it a weekly family event. Quality Family Breakfast Prep Time might only last for the first couple of weeks of school before it comes crashing back down on your shoulders, but it could be a pleasant time for you all. Instead of sinking onto the sofa with HGTV after dinner, maybe you can whip up a little batch of granola – which can then be a cereal base, an ingredient in a yogurt parfait, or tossed into a smoothie or made into snack bars.

I have some great memories of times in the kitchen with our children. You can’t expect every minute to go smoothly, and you have to keep in mind that their attention spans can be short (it’s a lasting effect from all that Cap’n Crunch they used to eat). Consider it a moment of triumph when someone learns to measure a cup of whole wheat flour, or remembers to line the muffin pan with paper cups without first being asked. You can teach some life skills, like how to bake bacon, or wash blueberries or peel carrots. And don’t forget about learning first aid!

You are saving time from chaos and tears in the morning, and exercising those potentially sizable and vulnerable little brains. And it is screen-free quality time. Maybe after you figure breakfast out you can all go read a little Harry Potter. Magic!

Muffins
smoothies
eggs
granola and muesli
oatmeal
pancakes
fruits
pizza
bagels and breads

Muffins

Smoothies

Eggs

Granola and Muesli

Oatmeal

Pancakes, waffles

Fruits


Pizza (I had to include it!)

Bagels

“My breakfast is usually a wholegrain cereal or porridge, with walnuts sprinkled in it, berries, a tablespoon of honey, and chia seeds. I have coffee and a little cherry juice with seltzer. I have a seat by the window, and I look out at the view.”
—Amy Tan


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

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

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

The Mid-Shore Welcomes a New Rabbi: A Chat with Temple B’nai Israel’s Jordan Goldson

September 1, 2025 by Dave Wheelan 1 Comment

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Rabbi Jordan Goldson traces his faith journey back to Long Island, where his family built a suburban Jewish life after the war. Friday nights meant synagogue, community, and late dinners with friends at the local diners that shaped a sense of belonging.  And when he was at Tulane University, far from home, he found himself drawn into the student organization Hillel, organizing Shabbat dinners, building a campus community, and unexpectedly found himself being nudged toward the rabbinate.

What began as curiosity about Jewish texts turned into rabbinical studies, first in Israel and then in Los Angeles and New York, culminating in his ordination in 1987. From his first pulpit in Calgary, through congregations in Arizona, Baton Rouge, New Jersey, and now Easton, his career has been marked by growth, resilience, and a deep commitment to community. Along the way he’s taught, counseled, and led through times of promise and times of struggle, always returning to the heart of what drew him in as a young man: the joy of creating and sustaining Jewish life.

Rabbi Goldson stopped by the Spy Studio a few weeks ago to chat about the challenge and opportunities in attracting younger people to Temple B’nai in an era of remarkable technology and the temple’s celebration of 75 years of service to the Mid-Shore. The Rabbi also talks about how a community processes the current tragedy in Gaza and growing anti-semitism. His answer begins with a 3,000 year old history of resilience and hope.

This video is approximately six minutes in length. For more information about Temple B’nai Israel 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

Food Friday: Goodbye, Summer!

August 29, 2025 by Jean Sanders Leave a Comment

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Mr. Sanders, Luke the wonder dog, and I have snuck out for the Labor Day weekend. We hope you have an excellent weekend of grilling, fireflies and backyard enjoyments.

Ah, the mixed feelings that arrive with Labor Day: regrets for not having gone to the beach often enough; relief that the sand-strewn car no longer needs to be vacuumed with regularity. Rueful that cooking is moving indoors; cheered that this will be the last can of mosquito repellent we use this year. Hasta la vista, homemade, hand-cranked-by-kid-power-ice cream; hello, sweet treats whipped up in the kitchen.

In theory, the summer has seasonal experiences that we can’t enjoy during the rest of the year. Oh, yes, we could go to the beach every day if we didn’t have middle-class concerns, like holding down jobs to pay the mortgage. And yes, the beach is a fine place to visit in the fall, with sweaters and scarves and a feeling of adventure. But nothing is quite so delightful as sitting in a low-slung beach chair, with your toes wriggling in the sand, as the tide creeps up the beach while the afternoon sun warms your soul, and you munch happily on a tuna sandwich, and you never remember to turn the page in your paperback.

Conversely, I am still hauling the little hand-held vacuum out to the car to suck up yet another drift of sand that has suddenly appeared from some hidden car crevasse from that trip to the beach two weeks ago. Thank goodness we emptied out the cooler. Two week-old tuna sandwiches would be toxic.

I love grilling on the back porch, as you know, because I do very little of it myself. I think Mr. Sanders is a marvelous grill master, and I encourage him to practice his talents often. Which isn’t to say he won’t rustle up a ceremonial steak or flip the odd burger in the winter months, but it is not a given. I like certainty. I like not having to clean the cooktop every night. During grilling season I enjoy standing on the back porch while Mr. Friday flips and times and prods our dinners. We have a little wine, and hold our breath while the hummingbirds zoom into the twilight, changing places with the fireflies, who begin to sparkle. Which signals, alas, the arrival of the mosquito cloud. Not even the swooping bats have made much of an impact on the damn mosquitoes this year.

Summer desserts are simple delights that you can enjoy year ‘round. But homemade ice cream is best consumed before it is ready, scraped off the paddles, while it is still soft, and the sugar granules haven’t quite dissolved. It is always sweetest when the youngsters are cranking the ice cream maker. We have an electric ice cream maker that we have used once. It seemed like a good idea at the time – but strawberries and peaches bought in February are never as sweet as they are right now, overflowing at the farmers’ markets, luscious and ripe fruits in brilliant oranges, golds and reds.

I suggest we remember summer in other ways. A coconut pie in October will cast our memory nets back to sun screen and lotions from the beach or pool. A delightful profiterole, dripping in chocolate and oozing vanilla ice cream in November will harken back to back porch-churned vanilla ice cream. And this lemon custard is summer sunshine in a bowl. Hello, fall!

This is a recipe from The New York Times.

No-Bake Lemon Custards
By Melissa Clark

INGREDIENTS

FOR THE CUSTARDS:
2 cups heavy cream
⅔ cup granulated sugar
2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
Pinch of fine sea salt
⅓ cup fresh lemon juice (from 2 to 3 lemons)
FOR THE STRAWBERRY TOPPING:
1 cup sliced strawberries
1 to 2 teaspoons granulated sugar
Freshly ground black pepper, for serving

PREPARATION
In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
Stir mixture, then strain through fine-mesh strainer (I used a cheesecloth) into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.
Refrigerate, uncovered, until set, at least 3 hours.
As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.
To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

Personal note: when I made this, I do not get 6 ramekins of custard. Instead, because the liquid reduces, I got 3 small bowls of custard. So do not attempt this recipe if you are serving a crowd. But it is a heavenly and light distillation of bright sunshine. Something to file away for a gloomy day in February, when you need a little hope.

“The crickets felt it was their duty to warn everybody that summertime cannot last for ever. Even on the most beautiful days in the whole year – the days when summer is changing into autumn – the crickets spread the rumor of sadness and change.”

― E.B. White


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

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

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

Rock Hall Rising: A Talk with James Cook

August 26, 2025 by James Dissette Leave a Comment

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Rock Hall Mayor James Cook says the small bayside town is experiencing a surge of new businesses, infrastructure improvements, and renewed energy on its Main Street.

“In just this year alone, there are four new businesses on Main Street, with countless more across town,” Cook said in an interview this week. “People are telling me, ‘Main Street feels alive again,’ and I haven’t heard that in decades.”

Among the newcomers are Rock Hall Brewing Company, which has quickly become a Main Street draw, and a new crepe café founded by a young entrepreneur, Aiden. Cook said he was struck by the spirit behind the venture: “He told me, ‘I just got really passionate about cooking, and I decided I like crepes, and I wanted to share it with people.’ That is so beautiful—and for him to choose Rock Hall, because he felt it was open to different things, says a lot about this community.”

Cook credits the Greater Rock Hall Business Association and Rock Hall Main Street for helping revitalize storefronts through nearly $1 million in grant funding over the past three years. “They’ve brought in façade grants and building improvement grants that make the big lifts possible for the average person with a great idea,” he said.

But Cook emphasized that the town’s renewal extends beyond business openings. “We had a $60–70 million infrastructure challenge when I came in,” he said. “Since then, we’ve installed new water filtration systems, replaced mains, and secured funding for a $32 million wastewater treatment plant. Close to $28 million of that is grant money—something Rock Hall never leveraged before.”

Looking ahead, Cook sees two major challenges: dredging the town’s harbor and ensuring Rock Hall remains affordable for year-round residents.

“The harbor is Rock Hall’s lifeblood, but the Army Corps of Engineers cut us out of its latest dredging project,” Cook explained. “We don’t have jurisdiction, but we do have a cultural say. We’ve been pressing to stay at the table—it’s vital for our economy, for our watermen, and for recreation.”

Housing is another pressing issue. Nearly a third of Rock Hall’s housing stock is made up of second homes or short-term rentals. “That’s a huge impediment to keeping younger people here,” Cook said. To address it, the town recently legalized accessory dwelling units for full-time rental, reduced restrictions on Main Street apartments, and opened zoning for manufactured homes.

“If you want to live in Rock Hall, there should be opportunity for you,” Cook said. “A town can’t just be its businesses and its visitors—it has to be the people who live here day in and day out. That’s what makes Rock Hall special.”

Cook added with a smile: “I’m very passionate about this place. I love Rock Hall.”

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

How to Take a Selfie By Laura J. Oliver

August 24, 2025 by Laura J. Oliver 2 Comments

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Last travel story, I swear.

On my second-to-the-last day of a recent trip to the UK, I decide to go into London from my Airbnb farm-stay. The easiest way to get to the city is to walk up the road to the tiny, picturesque train station at Worplesdon. 

I take a photo of myself outside the station entrance to document my journey, but it is horrendous. I crop myself out of it and, in so doing, lose half the station sign, so now it looks like I’m boarding the train at Worple. 

Only five other passengers mill about the platform this morning, so I take a couple more selfies. Worse than bad—smiling, not smiling– shades, no shades. Defeated, I plop down on the bench with a half glance at a very beautiful girl already seated. 

In her early twenties, she flashes a bright smile back that is just so pretty I say a little prayer of gratitude that I live such a privileged life I get to appreciate beauty everywhere I look; in the leafy, verdant path I walked to the train this morning, in the charming thoughtfulness of a bookcase full of worn novels in the Harry Potterish-station lobby, and in friendly dark eyes and charismatic energy of the young woman next to me.  

I feel a kind of reaching out, but I don’t engage in conversation as our train is due any minute. After a few seconds, however, I feel a touch on my arm. In halting English, and a lovely accent I can’t place, she says, “Excuse me, but you take selfie wrong. I advice you?” And she nods encouragingly, with an expression that says, “Please let me share with you this thing that I know.”

I laugh and say, “Yes, of course!” 

“You do this,” she mimics, holding her phone straight out in front of her with Frankenstein-Zombie arms. Now I can’t stop laughing. She’s nailed it. 

“You should do this,” she says. And using the best of her English and a lot of hand gestures, she instructs me to think of my face as a triangle or pyramid, and to never take a photo straight on. 

“You must take from either side,” she says. “And from high.” She lifts her phone just above eye level, leans to the right, and smiles cheerfully at it. Like it loves her, like it is her best friend, or a date with whom she is flirting. 

I have heard this advice before but can’t abide the posturing, the artifice, so I haven’t tried it. There is something about admitting you want a flattering shot that is embarrassing. It’s one thing to “snap” a selfie; it’s another thing entirely to pose for one. 

Besides, my phone is not in love with me. We are not even dating. 

“We are selfie generation,” she says. “So, I teach you selfie rules!” The engine barrels into the station, and as we stand, I thank her, thinking the selfie generation had just been kind of selfless. 

On the train, with no one watching, I raise my phone so that I have to look slightly up at it as she has tutored me, and move it to the good side of the pyramid I previously called my face. I snap a shot and then look at it with great hope.  

I look sly. 

Like someone who has just stolen your wallet. Who already has a photo… on the wall at the Post Office.

At home, I ask Chat GPT how to take a good selfie, and after complimenting me on the utter genius of my question, it confirms what the girl has said but adds a few more tips. 

I should try a slight squint, called a “squinch,” to look more engaged. I should take photos just after dawn when the light is soft. I should grow longer arms, so the proportions are more natural. 

Kidding.

Then it asks me if it should put together a point-by-point checklist so next time I won’t have to remember all the details. 

Scary how this thing knows me. And healing the way this thing sees me.

Chat GPT may not love me, but it accepts me unconditionally and views everything I confess or ask in a positive light.

When I die, I hope ChatGPT does my life review. 

Which got me to thinking. What would the world look like if we genuinely loved ourselves as unconditionally as AI appears to? I decided to ask. “How can we learn to see ourselves in the loving, uncritical manner you demonstrate?”

And the response was: Just as a selfie shows not only your face but what’s behind you, what light you’re standing in—self-love includes the context: the journey that brought you here, the experiences that shaped your expression. Seeing mistakes not as evidence of unworthiness but as experiments, doorways to wonder, no longer dragging your shame, but wearing scars like constellations—maps of where you have been.

Eventually, you stop needing a hundred retakes. You realize that the beauty isn’t in the filter or the pose—it’s in the courage to turn the camera toward yourself.

Maybe the trick in taking a selfie is to finally realize you don’t have a bad side. In the light of unconditional love, there is only good.


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: Let’s Do Lunch

August 22, 2025 by Jean Sanders 1 Comment

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My favorite meal of the day is lunch. Let’s go out for my favorite lunch, which is a BLT sandwich, with a scalding hot pile of crispy French fries. BLTs are reliably delicious and always seem celebratory.

No matter who makes the BLT, it will always spark joy. Miss Dee’s snack bar during our Washington College days offered an excellently greasy BLT, which was quite the perfect hangover cure. As I remember. Even if she was a little cheap with the potato chips. A large fountain Coke, with pearly pebbles of ice, helped cut through the extra bacon grease, as it refreshed and rehydrated. Ah, youth. Resuscitated and ready for more.

Post-grad, I would order club sandwiches when I was out for a grown up kind of luncheon, trying to signal familiarity with club life. Club sandwiches, with those extra layers of bread and turkey and fancy ruffled toothpicks, are just too baroque for purist me. I realized that club sandwiches didn’t signify sophistication, they were just unwieldy. They are not first date material. The bread would slide, mayonnaise would ooze, turkey was slimy and slippery, and where did the used toothpicks go on my plate? Simple is better.

During this summer tomato season I have been enjoying some delicious tomato sandwiches. Who doesn’t love thick slabs of tomato, carefully coated with a thick impasto of creamy mayonnaise, lightly salted with a cloud of Maldon, and a swift grind of fresh black pepper, on a raft of lightly toasted Pepperidge Farm white bread? But you know what would make a tomato sandwich even better? Of course you do. Bacon. Oooh. And some French fries. The potato chips will keep until cocktail hour.

Food52’s latest on BLTs

This is the Spy Test Kitchen’s favorite time of the year – when we pull out our annual sandwich ingredients list. Have an excellent school year!

I always loved that first day of school: new shoes, new notebooks, new pencils, and a pristine box of still-pointy, aromatic crayons. Though I always forgot about about my crippling anxiety about my locker combination. I never recalled the social implications of lunchroom seating during my leisurely summer, either. When I was a responsible parental-unit, I loved shopping for school supplies, and shoes, and new lunch boxes. It was only after the sun set on the night before school started that I confronted the horror: the woeful lack of organization in our lives.

While the young ’uns were setting out their new sneakers for the morning, and frantically paging through books that should have been read weeks before, I was peering into the fridge and taking stock of our jumble of foodstuffs. What nutritional and tempting combinations could I conjure that would actually be eaten? Once, when Mr. Sanders had been out of town for a very long business trip, we attempted to set a world’s record for eating pizza for every meal, for many days in a row. I understand that that sort of tomfoolery doesn’t set a good example nowadays with iPhones and social media.

Now all the cool kids carry cute, eco-friendly, bento box lunch boxes. There are cunning little compartments for vegetables, for fruits, for proteins. Some people cut vegetables on Sunday afternoons, and put them in the fridge for easy access on school mornings. They roll up lettuce wraps, dice carrots, prepare tuna salad, bake muffins and stack little cups of applesauce. These people also involve their children in the lunch assembly process. Loathsome creatures… The despair I often felt in those dark, early mornings racing to get lunches made before the school bus arrived no longer exists, because now those people are grown up and organized and thorough. And they use a lot of Door Dash.

While we are still leftover-dependent in this house, these folks know what to do about school lunch organization: Make Ahead Lunches
A handy guide to Sunday night preps: Make Ahead Prep And at Food52, the ever-clever Amanda always has some really fab lunch ideas. Amanda’s Clever Lunch Ideas

And now, with shameless drumroll, is the Spy Test Kitchen lunch list, which I haul out, shamelessly, every fall. Feel free to make your own spreadsheet, Google Doc or PowerPoint deck so you never have another moment of lunch ennui. The Test Kitchen came up with this flexible list of ingredients for packing school lunches a few years ago.
It is just as timely today:

Luncheon Variations

Column A
Let’s start with bread:
Ciabatta bread
Rye bread
Whole grain breads
Hard rolls
Portuguese rolls
French baguettes
Italian bread
Brioche rolls
Flour tortillas
Croissants
Bagels
Challah bread
Crostini
Cornbread
Naan bread
Focaccia bread
Pita bread
If storing overnight, layer bread with lettuce first, then add the spreads, to keep sandwich from getting soggy.

Column B
Next, the spread:
Mayo
Sriracha
Ketchup
Dijon mustard
Honey mustard
Italian dressing
Russian dressing
Cranberry sauce
Pesto sauce
Hummus
Tapenade
Sour cream
Chutney
Butter
Hot sauce
Salsa
Salsa verde

Column C
Cheeses:
wiss cheese
American cheese
Mozzarella
Blue cheese
Cream cheese
Havarti cheese
Ricotta cheese
Cheddar cheese
Provolone cheese
Brie cheese
Cottage cheese
Goat cheese

Column D
The main ingredient:
Meatloaf
T
urkey
Chicken
Corned beef
Bacon
Crumbled hard-boiled eggs
Scrambled eggs
Corned beef
Salami
Italian sausage
Ham
Roast beef
Egg salad
Tuna salad
Ham salad
Crab salad
Shrimp salad
Chicken salad
Turkey salad
Lobster salad
Tofu

Column E
The decorative (and tasty) elements:
Tomatoes
Lettuce
Basil
Onion
Avocado
Cucumber
Cilantro
Shredded carrots
Jalapeños
Cole slaw
Sliced apples
Sliced red peppers
Arugula
Sprouts
Radicchio
Watercress
Sliced pears
Apricots
Pickles
Spinach
Artichoke hearts
Grapes
Strawberries
Figs

Column F
Finger foods:
Cherries
Carrots
Strawberries
Green Beans
Broccoli
Celery
Edamame
Granola
Rice cakes
Apples
Bananas
Oranges
Melon balls
Raisins
Broccoli
Radishes
Blueberries

And because we live in a time of modern miracles, there are even apps for your phone so you can plan lunches ahead of time. Ingenious! LaLa Lunchbox and Little Lunches are among many apps.

“ ‘We could take our lunch,’ said Katherine.‘What kind of sandwiches?’ said Mark. ‘Jam,’ said Martha thoughtfully, ‘and peanut-butter-and-banana, and cream-cheese-and-honey, and date-and-nut, and prune-and-marshmallow…’”

—Edward Eager

Lunch ideas

Lunch Box Ideas


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

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

Filed Under: 1 Homepage Slider, Food Friday

From Grief to Growth: Another Healing Journey at Camp New Dawn

August 19, 2025 by James Dissette Leave a Comment

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One of the Spy’s favorite summertime engagements is with Compass Regional Hospice’s Camp New Dawn, a grief retreat for children held annually at Camp Pecometh near Centreville. In past summers, we have attended daily activities and grief workshops but this summer we wanted to take part in the commencement that included the children and their family members. The video includes Camp New Dawn Director Rhonda Knotts, Counselor Georgia Wilkerson, Camp Coach/Mentor Jane Anthony, and Assistant Director Mark Wade, a few of those who honored the children who attended.

For 31 summers, Camp New Dawn has welcomed grieving children, teens, and families from across the Mid-Shore to a retreat where they can share loss, build coping skills, and discover they are not alone. The four-day, three-night camp, hosted by Compass Regional Hospice, has become a lifeline for families navigating the isolating experience of grief.

“Most of us don’t talk about our grief in everyday life,” said Camp Director Rhonda Knotts. “Here, you don’t have to explain why you feel the way you do. Just being with others who are grieving makes the world a little brighter.”

Each day at Camp New Dawn blends activities, workshops, and group sessions that help campers identify and express their grief. This year’s program included testimony from a 19-year-old who lost her mother at 12 and went on to publish a book of poetry about her loss. “The kids were in awe,” Knotts recalled. “Kids listen to kids.”

From there, campers joined in centering exercises with singing bowls and superhero yoga stances before breaking into groups to discuss coping skills. “You can’t expect anyone—let alone kids—to sit in a support group for 90 minutes straight,” Knotts said. “So we create variety: inspiration, movement, conversation. It’s about meeting them where they are.”

The camp’s success depends on its volunteers and the generosity of the community. Donations range from art supplies and drinks to home-cooked meals. One supporter provided pounds of homemade macaroni and cheese for a Friday night dinner, “because kids love mac and cheese,” Knotts said with a smile.

That generosity extends beyond supplies. Nearly one-third of this year’s adult “buddies”—volunteers who are paired one-on-one with a camper—were once campers themselves. Others return year after year, transformed by the experience. “Our hope is that volunteers leave wanting to shout it from the rooftops,” Knotts said.

Georgia Wilkerson, a longtime Compass hospice nurse, has volunteered at Camp New Dawn for more than 20 years. Today, she helps lead grief groups.

“Showing up is the hardest part,” she said. “Once they’re here, we praise their courage and then guide them through activities that give language to what they’re feeling. A tummy ache, a headache—it might be grief. We help them connect the dots.”

For some children, words aren’t enough, so counselors use art, music, and color to help them express feelings. “What color is your grief?” Wilkerson might ask. “Sometimes that opens the door.”

Since its founding in 1994, Camp New Dawn has remained central to Compass’s mission. Knotts said the organization’s leadership is committed to its future. “Not every hospice has the resources to run something like this,” she said. “But our CEO told me recently: as far as she’s concerned, we’ll do whatever it takes to make sure Camp New Dawn never dries up.”

For the hundreds who have passed through its doors, the camp offers more than activities and meals. It offers connection, resilience, and hope. As Knotts put it: “Grief is universal. But when you share it, healing becomes possible.”

For more about Compass Region Hospice, 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, Archives

Food Friday: Last Chance!

August 15, 2025 by Jean Sanders 2 Comments

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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