National Geographic : 2005 Jan
pie that melts on my tongue with such decadent sweetness that it surely must violate a dozen biblical tenets. Edith's husband, Bill, who has a long white beard similar to Herman Neff's, refills my coffee and explains his secret for brewing the perfect cup. "You never pour boiling water over the grounds," he tells me. "I learned that in the egg business. Lots of coffee drinkers in the egg business." You don't want to get Bill started on the various businesses he has embarked on-that is, unless you have a big piece of pie in front of you. During the 25 years since they moved here from rural Maryland, the Diehls' enterprises have included a butchery, a bakery, and a produce stand. Today they grow fruits and vegetables, make baskets, quilts, and furniture, and, when the weather's not t hot, ok for large groups at Martha's Kitchen. As Bill pours me another c , ask him what brought the family to Hot Coffee. He says friends to land was cheap and the people friendly: "It sounded like a good pla" se the steaming coffee to my lips and inhale the Eager to venture beyond her family's farm, Martha Diehl worked as a seam stress, babysitter, and dell manager before scrap ing up $5,000 to buy a former Tastee-Freeze on Mount Olive's Main Street (above). She converted it into a bus depot, selling tickets through the take out window (below). "Every job I dreamed of I've done," she says, "except being a wife and mother." aroma. Indeed, it is. Bus Depot THE PEFECT CUP Join our forum and share your secret for brewing great coffee learn more about Old Order German Baptists, and see more images of zips 39428 and 39119 at nationalgeographic.com/magazine/0501.