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Excerpts from issue 43/24 17 September 2016
A ferry story with a happy ending
Our photo shows the launch of the fast rescue craft from the CalMac ferry MV Hebridean Isles during a mid-journey rescue of a stricken yachtsman at the beginning of the week.
T in the Church
Every Wednesday morning, from 11am until 2pm, local church members in Portnahaven and Port Wemyss lay out a mouth-watering spread in Portnahaven Church, paraphrasing the annual 'T in the Park' music festival and holding 'T in the Church'.
Teas, coffees and, worthy of special mention, a delicious vegan quiche (yes, really) amongst other vittles can be bought and consumed in the relative peace and quiet of the church.
T in the Church was originally started three years ago to raise funds for replacement windows in the church, but since then, the £2 for tea and cake has resulted in several thousand pounds being put towards church repairs and improvements.
During the summer months this can realise between £150-£200 per week.
Aside from renewing the windows, Portnahaven Church has also benefitted from new gates (donated by Jack Build Islay) and an air-source heating system.
Interior decorating, re-pointing the external stonework and widening the path for easier access are all items on the to-do list.
A Friends of Portnahaven Church has recently been constituted and individuals all across the world have regularly contributed to the well-being of one of the few Telford churches to exist in its original form.
Islay's rowing regatta
Jon Gerrard writes:
Islay welcomed Boatie Blest and rowers from Pittenweem and Glasgow Rowing Club (the Clyde-based sliding-seat club, some of whose members are also Islay coastal rowers, rather than the Glasgow Coastal Rowing club) to join them for a day of racing in Port Ellen on Saturday 10 December. Strong winds and heavy rain affected ferry timetables over the weekend, creating a real danger of not being able to return home which meant that Mull had to take the hard but understandable decision not to attend.
In the event the day was fine and sunny, though fresh winds whipped up a bit of a sea resulting in a decision to slightly shorten the triangular course to around 1500m. A hard row into the wind for the first leg was rewarded by a swift run with it in the second, with theÊfinal leg across some tricky waves demanding concentration to avoid crabbing.
Men's, women's and mixed open races were run, and run twice to allow everyone to get a chance of a good turn. Results were as follows:
Men's Open Race 1 - Boatie Blest
Women's Open Race 1 - Boatie Blest
Mixed Open Race 1 - Boatie Blest
Men's Open Race 2 - Islay (recording the fastest time of the day)
Women's Open Race 2 - Boatie Blest
Mixed Open Race 2 - Boatie Blest
Finally, two fun races were run where names from all clubs were drawn from a hat to be formed into mixed crews for all four boats. Boatie Blest took home to Cockenzie and Port Seton, a handsome plaque as the overall winners.
A Year In A Ditch by JC Jeremy Hobson. Whittles Publishing softback 142pp illus. £16.99.
Over this past summer, when the wind was on holiday, the grass was green and skies were blue, aside from the ubiquitous motorhomes infesting Islay's roads, it was also possible to witness a constant peloton of cyclists intent on enjoying our relatively traffic-free roads.
Thankfully, the oft mentioned cyclist/motorist interface that is an endemic part of the mainland commute rarely rears its ugly head in this corner of the Hebrides, but as local cyclists well know, every now and again it becomes necessary to pull in and allow a queue of motor cars to pass unhindered.
We are nothing if not courteous.
The practiced ease with which this is accomplished, however, does not always translate well to those venturing from foreign parts, even if those stretch only as far as Scotland. To this end, I witnessed a hapless cyclist who happened to be riding in front of me, pull onto the grass verge in the face of oncoming traffic.
As mentioned above, though usually a less than iniquitous set of circumstances, in this case the end result was most certainly not what was expected.
The poor cyclist, apparently unaware that Islay's grass verges are mostly bordered by overgrown ditches, had put her foot down on what she obviously expected to be solid ground, only to keel over into the hole in the ground, I'd rather suspected was there all along.
Had she previously read JC Jeremy Hobson's 'A Year In A Ditch', she may well have been able to save herself the embarrassment and dunking received.
Do not be misled by the book's eponymous title. This is not a 142 page essay on the purported benfits of living marginally below ground at the edge of the road, but in fact a highly informative and entertaining description of the uses, history and construction of the humble ditch. There's even a chapter entitled 'Dining out in a Ditch', exploring the many plants that may be considered delicacies when incorporated into appropriate recipes, a number of which are included in the chapter.
As the author is keen to point out, Britain's network of waterways, rivers and canals are much admired, yet when it comes to the ditch, important as it is by way of irrigation for farming and a haven for wildlife, it probably receives as much by way of praise as dispensed by the unfortunate cyclist mentioned above.
Mr Hobson takes great delight in pointing out in his introduction that what may be casually designated as a 'watercourse' does indeed cover a multitude of sins:
"...according to the Water resources Act of 1991, the word 'watercourse' encompasses and includes all 'rivers, streams, ditches, drains, cuts, culverts, dykes, sluices, sewers and passages through which water flows, except mains and other pipes..."
However, the ditch, as most of us understand the definition, is mostly seen as a '...simple yet effective way of keeping land drained and water on the move..' If anyone was best qualified to present this in a literate and enjoyable manner, it is surely Mr Hobson.
'A Year In A Ditch' is remarkably well researched and illustrated, written in a compelling yet relaxed manner. Though ditches may not be the first topic of conversation that springs to mind in polite company, there's little doubt that this slim volume from Scotland's Whittles Publishing will provide a new perspective to your appreciation of a singular aspect of the countryside that surrounds us.
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NEXT ISSUE ON SALE 1 October 2016
Islay Diary 2016
- Saturday 17 September
- Highland Dancing Classes resume
- Islay Quilters Workshop, Bridgend
- Sunday 18 September
- Scottish Country Dancing resumes, Bowmore Hall
- INHT rAmble, Port Askaig
- Monday 19 September
- RSPB Guided Walk, Jura
- Tuesday 20 September
- Timebank Stroll, Eallabus
- Craft Fair, Bruichladdich Hall
- Islay Quilters AGM, Bridgend
- RSPB Guided Walk, The Oa
- Thursday 22 September
- Comhla Craft Fair, Columba Hall, PE
- Craft Fair, Bruichladdich Hall
- RSPB Guided Walk, Loch Gruinart
- Sunday 25 September
- INHT rAmble, The Big Strand
- Saturday 24 September
- Calum Bell Memorial Shoot, Jura
- Tuesday 27 September
- Timebank Stroll, Ballygrant
- Craft Fair, Bruichladdich Hall
- Kilmeny Family Ceilidh, Ballygrant Hall
- Craft Market, Bruichladdich Hall
- RSPB Historical Guided Walk, The Oa
- Thursday 29 September
- Dochas Carers Lunch, ICCI
- Comhla Craft Fair, Columba Hall, PE
- Craft Fair, Bruichladdich Hall
- Friday 30 September
- WorldÕs Biggest Coffee Morning, Donald Caskie Square
- Pre Mod Concert, Bowmore Primary
- Saturday 1 October
- Whist Drive, Bruichladdich Hall
- MacMillan Coffee Morning, St Columba Hall, PE
- Islay Beef Herd Competition
- Coffee Morning, Bowmore Buffet Hall
- Monday 3 October
- Bowmore Primary Parent Council EGM
- RSPB Wader Walk, Loch Gruinart
- Tuesday 4 October
- Craft Fair, Bruichladdich Hall
- RSPB Guided Walk, The Oa
- Thursday 6 October
- Craft Fair, Bruichladdich Hall
- RSPB Autumn Arrivals Guided Walk, Loch Gruinart
- Friday 7 October
- Cairdeas Social Gathering, ICCI
- Monday 10 October
- RSPB Goose Roost Watch, Loch Gruinart
- Tuesday 11 October
- Craft Fair, Bruichladdich Hall
- RSPB Guided Walk, The Oa
- Thursday 13 October
- Craft Fair, Bruichladdich Hall
- RSPB Goose Guided Walk, Loch Gruinart
- Monday 17 October
- RSPB Goose Roost Watch, Loch Gruinart
- Tuesday 18 October
- Craft Fair, Bruichladdich Hall
- RSPB Guided Walk, The Oa
- Thursday 20 October
- Craft Fair, Bruichladdich Hall
- RSPB Goose Guided Walk, Loch Gruinart
- Tuesday 25 October
- Craft Fair, Bruichladdich Hall
- RSPB Guided Walk, The Oa
- Thursday 27 October
- RSPB Guided Walk, Loch Gruinart
- Saturday 29 October
- Coffee Morning, Bowmore Buffet Hall
- Saturday 3 December
- Christmas Coffee Morning, Bowmore Buffet Hall


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The Fresh Picked
Just a note to remind you that we are officially changing our Friday CSA location, beginning tomorrow, July 1st to:
Kol Shalom (parking lot)
9110 Darnestown Rd, Rockville, MD 20850
The hours will remain the same from 11am-1pm.
Thank you,
Eris Norman
We have moved our CSA pickup to the main lobby of Ohr Kodesh this evening between 4-7pm. If you cannot make this evening, you may come to another CSA pickup this week.
Stay safe,
The Norman's
This week at the farm was about getting into the flow of things. We are picking and cutting lots and lots of salad greens including arugula, mizzuna, baby kale, baby lettuce, and tatsoi. We are also harvesting about 1000 heads of lettuce per week as well as kale, rainbow swiss chard, bok choi, and kohlrabi. Looking ahead to next week we will be getting into napa cabbage which looks wonderful. Broccoli is crowning nicely and not at all far off. Squash is coming on strong and probably less than a week away. We've had several requests from area restaurants for squash blossoms which we are filling along with salad greens. In fact while I am writing this update our crew is picking orders for The Grilled Oyster (Potomac and DC), Suma (Bethesda), and the Daily Dish (Chevy Chase), which I will personally deliver as soon as it is picked. These restaurants are great at being flexible and utilizing what's in season so if you don't feel like cooking give them a try.
The task that resonated the most with me this week was pruning the tomatoes. Now in the circle of farm life I must confess I am not the most knowledgeable or efficient member of the field crew. In fact this week I have earned the nickname One Row Charlie. This is because out of the 30 or so rows of tomatoes which needed pruning I would do about one a day while my comrades handled the lion's share. In my defense it takes me about twice as long as everybody else so it's as if I am doing two rows as long as nobody is counting.
As Godofredo met me in the field he explained that every plant is different. You need to look at it and let it tell you how it wants to grow. Some branches are male and some are female. The females will produce the fruit. Each plant should have two or three main stems, the others have to go. This approach resonates with me. The objective to pruning the tomatoes is to increase airflow and minimize risk of disease. Also by selecting the branches which get to stay it determines where the plant will focus its energy. Too many branches? Then the plant's resources are spread too thin. Too many leaves block the airflow and when it rains the leaves won't dry which encourages molds, mildews, and disease. I'm ready to get going.
Almost immediately in the quiet of the tomato patch on a misty morning listening to the birds while I pinch, and bend up then down, careful not to tear the flesh of the stem, I am intoxicated by the powerful aroma of the plants. There is a green residue that cakes my fingers and carries the smell and I find myself thinking of a scene from the Godfather where Marlon Brando is pruning his tomatoes, lost in his thoughts in the sanctuary of his garden. I always liked that scene. Now I find myself getting lost in my thoughts with the hopes that as I simplify the plants I am also ridding myself of clutter and extraneous branches. Jeff announces how good the tomato plants are looking and I notice my trail of pruned suckers behind me and endless plants ready for pruning. It is a meditative state and very therapeutic. Even if only for one row.
Dear Early Season CSA Member,
Due to the weather warning tomorrow, Sunday, June 5th, we are changing CSA pickup times to 11am-1pm. Sorry for the inconvenience but we would rather everyone stay safe.
If you cannot make this time you may come to another pickup location this coming week.
Be safe!
Eris Norman
Lights, Kohlrabi,...Action. This is the week we finally got electricity at the farm. Up until now we have been watering off generator power and haven't been able to utilize our wells to their full potential. Of course we haven't needed to do much watering with all the rain in May. This week, however, summer decided to show up to the party and the plants really began to take off. We got to use one of our new tractor implements, the Wunderbar Cultivator, which essentially weeds the walking aisles beside the crop rows. And Jeff's Malamute, Airy, had a chance encounter with a huge black snake which Jeff caught on video. Don't worry, no animals were harmed in the making of that film.
The plants are loving all the sunshine and now we are really starting to do some picking. We harvested 250 lb of kale (curly and tuscan), 60 lb of rainbow swiss chard, 150 bok choi, and about 1000 heads of lettuce. With each one I keep telling myself, "wow that's the most beautiful head of lettuce I've ever seen.
As for our planting schedule this week we got in our first row of basil, more lettuce and beans. About 400 pepper plants (a nice mix of red, orange, and yellow bells, but don't worry they all start green), bull horns, and hot hungarian wax. Also, 250 eggplant ranging from the hefty italian black varieties to the dainty, waifish fairytale. We planted about 250 more cucumbers, (slicing, persian, and pickle varieties), although unfortunately these will need to be the replacements for the 250 we lost. We are sad to announce that our first planting is no longer with us, they were casualties of a particularly cold night in May and a freak accident involving gusty winds and about 6000 square feet of row cover. May they rest in peace.
For the most part we held the pests at bay until the end of this week when we noticed areas of flea beetle pressure on bok choi and eggplant. It's funny how certain breeds of insects have particular tastes. We addressed those isolated areas with an organically approved agent called, PyGanic, whose active ingredient derives from the chrysanthemum. It seems to have done the trick. Also we had the notion to apply an organically approved agent for sunscreen and pest management called Surround WP on our baby transplants before putting them in the ground. It sort of felt like we were getting a school of kids ready for the beach or summer camp with sunscreen and bug spray. The active ingredient in Surround is caolin clay. It's non-toxic, tiny white particles block out the UV rays and create an undesirable barrier between the leaf of the plant and the predatory critter. It leaves a white film which rinses of quite easily in water.
That's about it for this week. Next week we hope to start picking napa cabbage (so get those kimchi recipes handy) and kohlrabi. Make sure to drop by the stands, (Jones Mill is open daily, and Mass Ave on weekends, Tilden will open in a couple weeks); to get up close and personal with the stars of our story, the vegetables.
This week at the farm we braced ourselves for another week of rain. We spent time scouting and maintaining our vegetable beds and busied ourselves with the tasks we knew we wouldn't have time to complete later in the season. We are harvesting kale and chard to fill the orders for the CSA and about to begin picking our lettuce.
There were a few moments of concern as well. It began with a forecasted cold snap which sent us on a quest for crop row cover to insulate our tender veggies from potential frost. I remember hearing once that the material used for row cover was the idea of a diaper manufacturer seeking an alternate market for the material they produced in abundance (someone may want to fact check me on this). While our tomatoes, eggplant, peppers, squash, and cucumbers spent much of the week under wraps, our basil plants scheduled for planting, sat around in transplant purgatory waiting for the evening temps to stabilize. They are going into the ground today, Friday, May 20.
We were troubled by the sudden emergence of a textural pattern on the lettuce leaves beginning to affect much of our crop. The plants seem very healthy otherwise. We took photos and investigated it via various experienced farmers and the University of Maryland Extension. We were reassured to find out it is most likely a condition acquired by too much water and not enough sunlight and should work itself out with less rain and more sun. We'll keep our fingers crossed.
As a pre-emptive strategy we applied an organically approved agent to stunt the insect population of aphids, potato beetles, cucumber beetles, flea beetles, and flies which we are just starting to notice. It is a natural oil extracted from the neem tree which acts as a growth regulator and disrupts the molting process of these insects while in their larval stage. Our thought process is the more we can deal with things before they become a problem the better. Wasn't it Benjamin Franklin that said, "an ounce of preparation is better than a pound of perspiration." (someone should fact check me on that one too.)
I have to say the highlight of my week was spent as a guide touring farms in Woodbine with a few friends scouting locations for a film project. Although I felt like I was playing hookie while the rest of my crew busted out the tasks we'd been putting off all week, I must confess to the guilty pleasure of a moment in time; an appreciation for where we are currently in the season and getting a behind the scenes glimpse and sampling of the insights of the area's farmers for whom I hold in high regard. Driving in my jeep wrangler with the windows down at Waterford Farm down tractor trails along fields of wheat and rye, along ponds fished by osprey with the Mark Twain-esque narration of the one and only Chuck Sharp, or having the behind the scenes glimpse of the wisdom, philosophy and layout of Larriland Farm with Lynn Moore amidst a gorgeous backdrop of seemingly endless orchards. What a lucky guy I am. Stay tuned next week for more ramblings of a bohemian farmer. Have a great week everybody.
This week reminded me more of my stint in Seattle than mid-May in the DC area. At the farm the dark saturated coffee grind soil and thick fog has me daydreaming of fresh roasted coffee in a thick clay mug, reading a newspaper or noodling on a guitar. Despite the urge to go back to bed we have managed to forge ahead with our planting schedule and even picked our first harvest. Here is this week's dirt.
We planted about an acre of tomatoes, peppers, beans, eggplant, cucumbers, and zuchinnis. In addition to our red and yellow beefsteak tomatoes we also have a nice selection of heirloom, roma, and cherry tomatoes. Having the experience at the stands to know which are the most desired varieties really came in handy this past winter when ordering seeds. It is rewarding to feel the transplants of sungolds, cherokees, brandyboys, and amish paste between my fingers.
The transplanter is a very cool device. Last year when planting, my back would complain as I crawled around on my hands and knees in the dirt. This year its a more civilized affair. With a driver on the tractor and one to three on the seats of the transplanter we cruise along plugging holes with baby plants. The transplanter pokes holes in the plastic spaced to the specific crop and fills them with water. For those of us in the seats our job is to keep plugging them holes. It's nice to get into a zone focusing on the rhythm of pulling a plant from the tray, reaching down, and pushing it into the drenched soil. When your tray is empty you can look back and see a nice straight line of evenly spaced, freshly watered plants. We get done in a couple hours what would have taken us all week last year. It's a good feeling.
This week we also harvested our first crop of kale and chard. Our plants look very healthy. The curly kale leaves are the color of the blue ridge mountains and snap off the stalk as we move down the row in the drizzling rain.
To wrap up this week, after hearing the forecast for Sunday night of possible temps dipping down into the thirties we made the quick decision to run up to Shippensburg for some row cover which is essentially an acre sized blanket for our plants. It seems a theme this year as we complete a task while patting ourselves on the back here comes another humbling wave about to break. Tomatoes don't like temps dipping below 41 degrees and the vine crops such as cucumbers and squash need it even warmer. Stay tuned next week for tales of unseasonably cold May nights and adventures in tomato staking. Have a great week everyone.
This week I am not going to say there has been "too much rain". Yes, the ground is completely saturated which is keeping us and our tractors out of the fields. Yes our spirits are feeling a bit soggy. True that we could use some more sunshine to get these plants growing. However, I am absolutely not complaining. This is due to my own observations of the farm community. I've noticed a certain taboo amongst the other farmers that you don't talk about "too much rain". When I bring up the weather there is a certain knowing glance or a poker face not to chime in with me. My working theory is that you could jinx yourself right into a draught. So this week, albeit like somebody left the water running upstairs above a ceiling of thick grey clouds, I am not going to say there has been, "too much rain."
Despite the weather this week which included a hail storm that left mounds of gumdrop-sized ice cubes in Potomac but nothing in Woodbine, we have actually accomplished a good bit at the farm. This week's plantings included our first of many rounds of tomatoes, cucumbers, zuchinni, summer squashes, and green beans. We added another succession planting of lettuce, chard, and bok choi as well. The cloudy weather gives the new transplants a good opportunity to get acclimated and adjust to the soil without the stress of direct sun beating down on them. We actually noticed how quickly the plants are sending their roots deep into the ground. And although we didn't get to work in the fields as much as we would have liked, it was a great opportunity to get cleaned and organized at the packing house and implement our new inventory management and organization systems.
Coming up this week we hope to be planting peppers, and eggplant. We will be preparing even more 80' X 200' beds for planting, and getting our tomato stakes cleaned and sanitized and ready for use. Our electricity, which will power our water supply (currently we are using generators), is about to be activated, and we will continue to setup irrigation in zones to each of our vegetable beds. Have a great week everybody.
John Norman
Perched up high on our John Deere taking in the surroundings of fresh green tree lines, rolling hills, red barns and whinnying horses over yonder, I felt a strong sense of pride for all we've accomplished so far this season and am truly feeling the role of the farmer. The engine grumbles beneath me while fat tractor tires roll. The chisel claws the ground behind me like a giant bear turning over dirt, rocks, and clumps of grass. A murder of crows hangs around feasting on plump, freshly revealed earthworms, whom I find myself feeling sorry with a tinge of guilt for laying them so exposed. Suddenly my sense of accomplishment dissipates as I notice the wind unravelling all our previous days hard work of laying black plastic mulch down about ninety 200' rows. Many of the nice, straight, and tight buried plastic rows have lifted and undulate wildly like an army of tethered giant serpents trying to take flight. I recall a literary quote that, "...life is a tale told by an idiot, full of sound and fury," and at that moment I realize, I am that idiot.
The past several days we had spent laying black plastic mulch. The purpose of the plastic mulch is to prohibit the growth of weeds, retain soil moisture, and heat up the soil to encourage early plant growth. I was so excited to be using our Rain-Flo plastic mulch layer. I loved its simplicity and the ingenuity of its design. One of us would drive the tractor while the other two would maintain a rhythm of unrolling, staking, slicing, shoveling then following the tractor another 200' then repeat. As soon as you begin thinking of something else, you get pulled back into the sequence.
Several days earlier we had hit a bump in the road. We had realized that the disc harrow we had purchased to till our fields wasn't really getting the job done. We made the quick decision to purchase a rototiller and spent the rest of the afternoon assembling it. Problem solved.
There seems to be a pattern this month of hitting bumps in the road, working out solutions, then overcoming the hurdle. As soon as we begin patting ourselves on the back then … bump, bump, here we go again. I can see the progress in the quilt work of our farm plots. Some are freshly plowed in rough, clumpy ground; while others tilled in fine fluffy soil; others in black plastic zebra stripes, and yet others have stripes with green polka dots of lettuce and kale.
Over the past few weeks we have planted our first transplants which were seeded by our staff over at Sharp Farms. These include kale, lettuce, bok choi, broccoli, napa cabbage, rainbow chard, spring onions and kohlrabi. This weekend, based on the current weather forecast, we are feeling pretty good about planting our first thousand tomato plants. Perhaps next week we will be ready to plant our first round of peppers, zucchinis, and cucumbers.
We are also direct seeding a weekly schedule of arugula, baby kale, baby lettuce, spinach, radishes, carrots and beets. Our first seeding didn't germinate due to a cold snap, however the second one seems to be doing pretty good. That's it for this week. Stay tuned for weekly farm updates.


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Amenities + Details
Handicap Accessible
On-Site Accommodations
Reception Area
For more details about amenities, please message the Venue.
$$ – Affordable
Ballroom, Historic Venue, Hotel, Restaurant
Bar + Drinks, Food + Catering, Planning, Rentals + Equipment, Service Staff
Contact Info
We had checked around a few places and each one was beautiful but Flanders had a little extra magic to it. Its decor is something out of a movie. Its timelessness is something that you don't see much of anymore. It is so classy and unique. Many of our guests were in awe of... Read More their surroundings. Also, Karen is amazing! Many people talked about how stressful wedding planning was going to be. Flanders helped with the process every step of the way. Karen answered every question we had with ease. Karen and Jennifer even helped with key details the day before the wedding to make it so much more than I even imagined. They are phenomenal about making sure your wedding goes perfectly. Everything was a breeze with Flanders on our side! The staff was so wonderful and accommodating during our engagement and wedding. The chef is top notch as well! They even made the food station unique! We had guests saying they saw food everywhere they looked, they said everything was delicious . Flanders is the perfect place to have a wedding, words cannot express how happy we are that we chose the Flanders.
I think the best decision we made in our wedding planning was picking the Flanders for our ceremony, reception and rehearsal dinner. Karen was an absolute pleasure to work with. She obviously loves her job (and is great at it) and her enthusiasm was fantastic. She came up with... Read More some great ideas for our wedding (from food to decor) and was fantastic at letting us personalize a lot of the details to our own tastes. From the fish and chips station and pimms' cup at our cocktail hour to the late night boardwalk snack with manco and manco pizza, Karen made sure that our wedding reflected our personalities and tastes. She is incredibly, responsive, detail-oriented, professional and, above all, fun and and a pleasure to work with. The venue itself is gorgeous and perfect for hosting your whole weekend - from the rehearsal dinner in the garden room to a ceremony on the beach and dinner and dancing in the two ballrooms, the Flanders is a great venue. It also includes a ton of things other venues charge extra for - a massive assortment of linens in tons of colors, beautiful chairs that don't require chair covers, a ton of decor that you can use free of charge and the use of a great wedding coordinator. Also a huge plus that you can bring your own alcohol - a massive cost savings!
Great Wedding Reception - May 2, 2015Reviewed on 5/07/2015 Brenna K
We hosted our Daughter's wedding reception at the Flanders Hotel on May 2, 2015. Karen and her assistant Gabrielle were so helpful and responsive during the planning stages and exceeded our expectations during the actual reception! They were there every step of the way answering... Read More our questions, coordinating with our vendors, and handling the items that we brought to/for the reception and ensuring each item got back to us! Karen was an onsite coordinator extraordinaire! She ensured everything flowed seamlessly on the day of the reception. She was present, but in the background, managing all the details you don't want to have to manage on your daughter's wedding day! The food that the Chef prepared was as good as the best 5-star restaurants where we've dined and the portions are very generous! Our guests all raved about everything they were served! The Maitre d', wait staff, bar staff and hotel staff were great with our guests. The venue with its multiple ballrooms, actually worked extremely well getting guests to get out of their seats to mingle, dance and get to the bar. Each ballroom was set up beautifully, matching the beachy theme of the wedding! We thank Karen, Gabrielle, Chef and the entire Flanders staff for all their efforts to make our daughter and her new husband's wedding reception such a huge success. We highly recommend the Flanders Hotel!
First and only venue I needed to see! It is by far the most elegant at the Jersey Shore. Karen and her staff were helpful, patient, and informative the entire time to myself, husband, and family. They communicated great with me during the reception and never did I go without... Read More food or a drink. Impressed by their attention to detail and flexibility.
A huge Thank You to Karen at The Flanders in Ocean City, NJ and to everyone on her team! Everything was perfect thanks to Karen's attention to detail! We couldn't have asked for more! What a thrill it was to hear the crowd cheer as the Bride and her father walked across the... Read More boardwalk toward the beach for the evening ceremony! It was so nice to be able to enjoy the entire day without having to worry about anything because Karen had everything under control for us! Thanks again for making sure everything was perfect!!!
Beautiful location and venue. Some of our guests even said it was the most beautiful wedding they've ever been to. Karen Bergman is great to work with. The food during cocktail hour kept coming and the guests said it was delicious! I'd %100 recommend the Flanders
My husband and I had our wedding at Flanders on June 3rd and everything was absolutely amazing! Karen and Jennifer were wonderful! Any questions or concerns we had, they took care of. They made everything run very smoothly. Both ladies were kind and professional. The food... Read More was delicious as well. Our guests are still talking about what an amazing place Flanders Hotel is. Our wedding was everything we dreamed and more!
Our daughter was married on May 14, 2016 at the Flanders. The reception was over the top. We would not change a thing about the day if we did it all again. The venue is beautiful. The food is abundant and absolutely amazing. The wait staff, bartenders, chef and banquet... Read More coordinators could not have been more professional. The hotel rooms are magnificent. Our guests are still calling us and raving about the food, hotel, location and of course our beautiful bride and handsome groom. Now we know why so many people have loved their weddings at the Flanders. No need to look anywhere else. For an elegant Ocean City experience for a wedding, this boardwalk venue has it all.!! Thank you Flanders staff. We are all still floating in our memories of a beautiful wedding!!
Terrible. Save your Time, Money and SanityReviewed on 1/10/2016 Aimee K
The Knot doesn't allow for enough characters to cover the amount of issues we had, trust me, I tried...so here's the short and sweet version: if you don't care about what your wedding looks like or how the coordinator treats you, your family, or friends, this is a great place to... Read More have a wedding. Otherwise, RUN FAR, FAR AWAY. Save your time, money and most of all…your sanity. After my reception was completed, I heard from MULTIPLE people…I'm saying out of 75 attendees, at least 20 of them came up to me and said that Karen was outright rude or at minimum brusque to my guests and family members including my own mother and new husband. I certainly didn't want to start off my marriage apologizing on behalf of the staff that we paid a ridiculous amount of money to do their job and be professional. I personally witnessed Karen speak extremely rudely to my new husband's 91 year old grandmother saying, "I'm with the bride and groom right now, you'll have to wait." with a pointer finger in her face during the reception. While I appreciate being placed into priority, I can't imagine anything his grandmother had to ask or say would take up more than 5 seconds of her time. I was so stunned I couldn't even correct her in time to remediate the situation and found myself hunting down my new in-laws to personally apologize for Karen's behavior during my reception. Not something that I should have to do on my wedding day, to be sure. There were a few saving graces that kept me from all out feeling like my day was completely ruined. To name a few, the other staff members Gabrielle, Glenn and Tyler went out of their way to make sure that we, the bride and groom, and our guests were taken care of at every turn. They were swift to help whenever I asked them to fix something that our coordinator, Karen, missed and they did so gracefully. They were always checking with both me and my husband during the reception to ensure that we didn't need anything at all, even a glass of water. They always asked, "How can I help?" or, "Is there anything at all I can do for you?" Amazing customer service. The food was excellent, and the venue looks beautiful. Unfortunately for them, this is where the positive feedback begins and ends.
Perfect Beach Wedding!Reviewed on 11/08/2015 Jenn P
My new husband and could not be more impressed with our experience with The Flanders and The Flanders staff. The level of service and attention to detail exceeded our expectations. The beach ceremony was gorgeous! Worried about the weather on the first day of November we... Read More still took a chance. Karen Bergman and her staff were ready for any changes (moving indoors, tide changes, wind). The sun came out about 40 minutes before the ceremony and the tide went out. The staff adjusted seats so the guests were comfortable with the wind and the sun. It was a perfect beach wedding moment for me and I was overwhelmed by the experience. Knowing we were greeting our guests and mingling during our cocktail hour, the staff provide our wedding party and ourselves with a few minutes to have our own warm appetizers and cocktails as our guests moved to the ballroom. The staff made sure we knew when our dinner was served as we were mingling with our guests. The Matre 'D made certain that we as the bride and groom always had what we needed (drinks,etc) and offered at times when we forgot because we were busy. Our guests raved about their overall experience too. Many of our guests said it was the best wedding (food, accommodations and service) they've ever been too. What amazed us the most about our sit-down, serviced dinner was how everyone's meal came out equally hot and the temperature of their proteins were exact. It was easily the best food we've ever had. My parents (the bride) were impressed by how they were attended to as well as the rest of the bridal party. The staff made sure their meals stayed warm if they got up from their seats. The staff made sure they had drinks whenever they needed refreshing. Anything they needed; they were taken care of. A bride worries about how her vision is going to be executed. She wonders when that horrible moment of "what am I going to do?" is going to happen. I had no worries and I never had that moment. The whole day was smooth and easy. Karen Bergman and her staff did an impeccable job of executing my vision even better than I had expected it to be. They created the perfect dream beach wedding for me. There is absolutely nothing I would have like to see done differently. Again... It exceeded our expectations.
We hosted our daughter's wedding on May 22nd. Karen and her team were exceptional with the planning and attention to detail on the day of the wedding. We decorated the beach and it looked amazing. Our guests raved about the food and the ballroom looked stunning. Karen's... Read More suggestions were on point and ensured a great experience. I would highly recommend the Flanders to those planning the event of a lifetime.
Briglia & Kingcaid WeddingReviewed on 9/24/2015 Tracy B
The Flanders was absolutely fantastic! The staff including Karen, Gabrielle, and Glenn were such a pleasure to work with. Our reception & cocktail hour exceeded our expectations. Our family & guests were treated with first class service. The food was delicious! We smile... Read More everyday reflecting on the wonderful memories of our wedding reception at The Flanders. I highly recommend this historic venue for your next party or reception.
A Dream Come True!Reviewed on 7/19/2015 Mary Elizabeth Z
I don't know where to begin! Karen, Chef Blake, Gabrielle, and the whole Flanders staff were absolutely incredible. From our first meeting to the end of our reception, everything was perfect! They went above and beyond to make sure that our Great Gatsby wedding was just what we... Read More wanted. Nothing was out of the question. We had a small issue, we did not have enough escort card holders (of course our fault), but Karen and her team handled it all so I did not have to stress the day of. All of our guests have said that is the best wedding they have even been to! Amazing food, wonderful venue, incredible staff!
The Flanders is an amazing wedding venue. They handled every aspect beautifully. One thing we did to lower the cost is rent out a large home a block away. We used 10shorething.com which worked really well since it was less than a block away
We had our wedding on a Friday in April and it could not have been a more picture perfect day! Karen and her staff were top notch. The food was outstanding and our guests are still raving about it. I would recommend anyone looking to get married in Ocean City to get married... Read More at the Flanders. Its simple elegance is one you don't find everywhere. Thank you again to everyone at the Flanders- the hotel accommodation's were wonderful.
Rehearsal dinner for my son and future wifeReviewed on 5/23/2015
The food was outstanding and there was more than enough of it. The staff that worked with us that night were great! Very nice and did everything we asked. The only thing that I was a little disappointed in was I had asked for a beachy centerpiece for table and was told... Read More that they had plenty of them and when we got there it was not what I had asked for.
Great But With a Few HiccupsReviewed on 5/11/2015 Megan R
My guests all had an amazing time at my wedding. The food was phenomenal and had everyone talking. The atmosphere was gorgeous. The Crystal Ballroom brought the perfect vintage feeling to the wedding. However, there was a few missteps along the way. Karen, while awesome at... Read More helping us plan, seemed to miss a few of my emails the week before the wedding. When I got there, I learned Karen's assistants would be doing our wedding. They at first said they couldn't find the centerpieces we gave to Karen. They were found but then we realized they didn't have our signature drink recipes, which I sent to Karen the Monday before. Printed those out and all seemed to be smooth sailing. However, my vegetarians did not get the meal they were told they would be getting. We were told Vegetarians would be getting Eggplant Parmesan, which they did not get. They liked their meal, but were surprised by the Eggplant Balsamic. Overall, we had a great time and enjoyed our wedding immensely. I would recommend the Flanders to other brides, just make sure to keep communicating with them!
Stay in one of their first floor suites called LanaiReviewed on 2/04/2015
I attended a wedding at the Flanders Hotel for an old college friend. The venue was lovely for a wedding. The food was very good and the hotel was typical of a big old hotel from years past at the Jersey Shore. We stumbled upon a suite on the first floor that turned out to be so... Read More much nicer (and more modern) than the one bedrooms the hotel offers the wedding party. It was a one-bedroom. There are two and three bedroom suites in this part of the hotel too. We found it on VRBO. It was a one-bedroom, I think it was #104. It was nicer than any of the other rooms that the guests stayed in. Newly decorated with a beautiful kitchen. It looks out over the pool deck and is located off the beaten path so remains quiet. We were a little nervous going outside of what the hotel offered but were so glad we did. Be sure to check it out!
The best place for wedding!Reviewed on 1/06/2015
This place is such a gorgeous venue by the board walk in Ocean City. The service, food, decoration and location were fantastic. I highly recommend the Flanders hotel for anyone. The hotel room upstairs was fabulous as well.
Beyond our expectations !Reviewed on 1/03/2015
My husband and I hosted a wedding celebration for our son and his wife on December 27,2014. Karen Bergman, Chef Blake and all of the Flanders staff did and amazing job ! The planning for the wedding was a bit complicated, and they were exceptionally accomodating and supportive... Read More throughout the process. The event was flawless from start to finish ! The food was to die for, the venue beautiful and the evening was perfect from start to finish. In case anyone is wondering " do you have to have a dry wedding in a dry town ?", the answer is a resounding NO ! The Flanders I'd happy to provide you with a list of vendors who can provide whatever beverages you and your guests would like, and it's reasonable from a cost point of view to do it this way. They also provide suggestions for Florists, bands and Djs, sources for wedding cakes and many more. You can do it your way and know that The Flanders will do an amazing job. The rooms at The Flanders are lovely as well.
The Flanders is an Exquisite Wedding VenueReviewed on 12/10/2014 Julie A
From the day we first looked at the Flanders for our daughter and son-in-law's wedding we knew it would be the best venue for their wedding. Karen Bergman is professional, sensible, caring and experienced. You will not find a better wedding coordinator. She handled every... Read More detail with perfect results. We had many details to work out with the Gatsby theme but she pulled it all off with the help of Joan Edmunds, her assistant. We highly recommend the Flanders hotel as a wedding venue if you are looking for quality and professionalism as well as a friendly and courteous staff. There was no detail missed. Jim and Julie Amadio
Fairytale WeddingReviewed on 12/08/2014
Yes, Fairytale wedding because that is what many of the guests that attended labeled it. It was an amazing experience from the first day of planning until the day we left. The venue is exquisite, the food outrageously delicious and the staff OUTSTANDING. We felt as though we... Read More were in a fairytale from the day we got there until we departed. All the guests were treated like royalty and raved over the service. THANK YOU FLANDERS for making a dream a reality!
11/01/2014 weddingReviewed on 11/12/2014
We got married on Saturday, 11/1/14 and it was the most amazing day of our lives thanks to the wonderful staff and venue in OC, NJ. Karen Bergman has helped us through the whole process, and went above and beyond to make it everything we have dreamed of. During all the months... Read More leading up to the big day, she was easy to get in touch with, and gave us many suggestions to help make the planning easier. Every guest I have spoken to since agrees that our wedding was one of the best they have been to, and we couldn't agree more. Everything from the food, dance floor, cocktail hour, décor, etc. has exceeded our expectations. I wish we could do it all over again, and again!
ExcellentReviewed on 11/08/2014 Jenn L
From start to finish The Flanders had everything covered. The staff was amazing and paid close attention to detail. The event coordinators made sure the evening went flawlessly. The food was amazing, every guest at our wedding reception raved about it! I would highly recommend... Read More The Flanders to anyone!
Flanders Wedding ReceptionReviewed on 10/29/2014
My daughter and son-in-law had their wedding reception at the Flanders Hotel in Ocean City, NJ. We could not have been more pleased! The venue itself is beautiful! The Banquet Manager, Karen Bergman, was so easy to work with and nice. She made all my daughter's dreams for... Read More her wedding reception come true. The food was amazing! Our guests are still talking about how delicious everything was! The Chef did a wonderful job! I can not say enough about how wonderful the staff was as well, kind, helpful, polite, and professional! Everything was perfect!


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Top Definition
To take data in the wild, munge into a new data concoction and then share it out. Originating from "scrutinize" amongst academics.
I took last year's whale sightings and the oil spills over the past 10 years and skrooted it. Turns out whales don't like oil spills.
بواسطة malgynarcy فبراير/شباط 19, 2014
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Can you define these popular missing words?
A mutt or mixed breed dog
Lets take the skroot for a walk.
بواسطة Jim مايو/أيار 22, 2004
To be a skroot is to be a fool or failure.
That girl susanna is a skroot
بواسطة bbnnqq أغسطس/آب 7, 2016


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