Book Captures The Essence Of Lancaster C<
LANCASTER (Lancaster Co.)
Lancaster County has long
been known for its strong agri
cultural heritage and close-knit
communities of Amish and other
plain sects.
While this area remains one of
the most productive in the world,
tremendous development pres
sure threatens the farming indus
try and way of life. Yearly, Lan
caster County loses 1,000 acres of
farmland to development. Since
1988, Lancaster Farmland Trust,
a private, nonprofit organization,
has worked to encourage a thriv
ing agricultural economy by pre
serving Lancaster County’s rich
and productive farmland.
To raise a greater awareness of
Explore The Lure Of Chocolate
MARIANNE RHODES
University of Delaware
NEWARK, Del. All 20 stu
dent chocolate-tasters agree:
Dutch-process cocoa is not a
chocoholic’s dream. One dab of
the dark brown powder on their
tongues sends them dashing for
palate-cleansing water and sal
tine crackers.
They grimace in surprise. How
could chocolate taste like this?
Dr. Sherry Kitto, professor in
the department of plant and soil
sciences at the University of Del
aware, isn’t surprised. The alka
li-processed cocoa is bitter and
unsweetened, she says, not at all
like the Hershey®Kiss' M or the
other piece of chocolate candy
the students have just tasted.
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Stainless Steel
their effort, the Trust has written
and published “Lancaster Coun
ty Farm Life: Farming Families
and Their Commitment to the
Land.” Through its compelling
black and white photography
and words, this 120-page book
depicts the lives and work of
seven families who have perma
nently preserved their farms. It
captures the essence of what
farming means to Lancaster
County, to its people, and to the
rest of the world. Filled with sto
ries of the land, histories of
generations, and hopes and con
cerns for the future, “Lancaster
County Farm Life” puts names
and faces on the work of the
Trust.
“They’re finding out there’s a
whole other world of chocolate
from what they are used to,” she
says with a laugh. Her plant sci
ence honors colloquium on choc
olate, she asserts, will widen their
horizons.
Who wouldn’t want to take an
honors colloquium that requires
you to eat chocolate? Not Jed
Dooley, a freshman majoring in
economics. “It rocks!” he says.
“The taste tests are why I signed
up.”
Electrical engineering major
Phil Wilcox has a different take.
“Everyone likes eating choco
late,” he says. “What I like about
this class is how we look at choc
olate from so many different an
gles.”
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“Lancaster County Farm Life”
was written by Sara Barton, pho
tographed by Gini Wagner, and
designed by DLD Advertising.
All those who have worked on
the project are dedicated to pre
serving the land and heritage
that makes Lancaster so special.
The book is available for pur
chase through Lancaster Farm
land Trust, 128 East Marion
Street, Lancaster, PA 17602. The
purchase price is $39.95 plus six
percent PA sales tax and $4 for
shipping and handling. Quantity
discounts are available. For more
information or to place an order,
call the Trust at (717) 293-0707,
e-mail lft@savelancasterfarm
s.org, or visit www.savelancaster
farms.org.
Different angles studies in
clude the origin and horticulture
of cacao, the chemistry of choco
late and its nutritional value
(good news: it has nutritional
value!), how chocolate is pro
duced, its social and financial
implications, and its use in cui
sine.
“We’re exploring all the things
about chocolate that makes it so
desirable, irresistible, universally
appealing and yummy,” Kitto
says.
But it’s not all cocoa and
Kisses, she continues. In addition
to taste-testing, these honors stu
dents, all first-semester, first-year
students, must complete three
papers and a group project and
read four related books, fiction
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“Lancaster County Farm Life: Farming Families and
Their Commitment to the Land,” features intriguing black
and white photography and stories about the lives and
work of seven farm families who have permanently pre
served their farms.
and non-fiction.
Students will compile individ
ual reports on the taste-testing,
or ’’sensory evaluation” results,
discussed in groups of five and
recorded after each test session.
The tests are conducted scientifi
cally, comparing the Hershey’s
Kiss with a different milk choco
late each week.
“Students rate each specimen
with descriptions such as
“burnt,’ “fruity/salty,’ or “toast
ed’ to describe aroma; and “bit
ter,’ “salty,’ “sour’ or “sweet’ to
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describe taste,” says Kitto. “They
examine appearance, texture and
chemical feeling factors as well.”
The course draws students
from all majors, Kitto explains.
“Engineers can explore the me
chanics of making and packag
ing chocolate,” she says. “Busi
ness majors discover how the big
candy companies market differ
ent kinds of chocolate to various
target audiences. Veterinary stu
dents can research why chocolate
is toxic to some animals.”
Lancaster #
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