Central New York Magazine - July/August 2021 by CNY Magazine

EPICURIOUS ADVENTURES: FIELD TRIPS FOR FOODIES

CAUSING A STIR: 5 INDIE BAKERS YOU NEED TO KNOW

EATING OUR WAY AROUND THE REGION

Weight Loss Surgery It’s about more than just weight loss. It’s about reducing your risk for serious conditions like heart disease and diabetes — and regaining the stamina, mobility and confidence to take on every day. Crouse’s bariatric surgery program offers a dedicated team of physicians and providers, as well as psychological and nutritional counseling — all with the expertise to support you every step of the way.

What’s more, you can begin the process from the comfort of your own home. View our online informational video — and then consult with members of our bariatric team via telemedicine visits to start your journey. It’s time — and now easier than ever.

Start today at crouse.org/weightloss or call 315-470-8974.

S9970019-01

Beautiful & Relaxed

with Professionalism

Designed to Be Sharp and Inviting Seek the advice for your design and choice of materials from our team. We utilize modern cutting and buffing machinery to create and finish your job!

LARGEST SELECTION

of GRANITE, QUARTZ & CERAMIC TILE in CNY

Visit Our Showroom Today! CORNER OF WOLF & PARK ST. | SYRACUSE | 315-471-7856 Monday - Friday 8-5 & Saturday 8-1:30

S9798724-01

WWW.ROMATILENY.COM

ON THE COVER

PRESIDENT Tim Kennedy ASSOCIATE PUBLISHER OF THE GOOD LIFE Annette Peters 315-282-8527 apeters@advancemediany.com SENIOR DIRECTOR OF MARKETING Lindsay Marlenga lmarlenga@ advancemediany.com

CNY’s summer blockbuster, the hot tomato. Now starring in home gardens and markets. See recipe on page 85 for how to enjoy.

EDITOR MJ Kravec 315-766-7833 mkravec@advancemediany.com CONTENT EDITOR Amy Bleier Long 315-282-8553 ableierlong@advancemediany.com

The Good Life, Central New York Magazine (ISSN 1931-194X) is published six times a year by Advance Media New York, 220 S. Warren St., Syracuse, New York 13202. The Post-Standard © 2021. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic/digital, mechanical photocopying, recording or otherwise, without written permission.

DESIGNER Susan Santola ssantola@advancelocal.com

CIRCULATION DIRECTOR Thomas H. Brown 315-470-2053 tbrown@acssyr.com

All material submitted to Central New York Magazine becomes the property of Advance Media New York, publishers of The Post-Standard and Central New York Magazine. It will not be returned. Such a submission, to name a few examples, may be a letter to the editor, a cartoon, a picture, a poem and the like. Any such material may be excerpted, edited for length or content, and may be published or used in any other way. For example, on Syracuse.com or in The Post-Standard.

CUSTOMER SERVICE 315-470-6397

MAGAZINE/EVENTS SALES MANAGER Jennifer K. Queri 315-282-8622 jqueri@advancemediany.com

home . garden . gifts

Gift Certificates Available

Men’s, Women’s & Children’s Clothing Over

Quality Goods Since 1967

100

Brand Names

CENTRAL NEW YORK MAGAZINE

S9984349-01

You haven’t been to your favorite restaurant until you’ve been to

The

Inn Between AWARD WINNING classic dining since 1972

LOCAL LOCAL WINE FOOD LOCAL ART

Serving dinner and takeout Wednesday thru Saturday from 5:00 p.m.

14 E. Genesee St., Skaneateles, NY 13152 (315) 685-7389 S9978197-01 4

TheStation603.com

J U LY/A U G U S T

www.facebook.com/The-Inn-Between-Restaurant-100853956626328

www.inn-between.com • 12 minutes west of Syracuse on Rt. 5 • 315-672-3166 • Reservations Recommended.

S9974748-01

Open 7 Days a Week!

315-682-8741 603 E. Seneca Street . Manlius

THE BMW ELECTRIFIED FLEET UNPLUG TO UNLEASH.

At BMW we made it our mission to design a versatile Plug-In Hybrid fleet with the power and performance that make each vehicle worthy of being called the Ultimate Driving Machine.® We proudly present the BMW 330e, X3 xDrive30e, and X5 xDrive45e, which boast the remarkable performance of our standard combustion engines working in harmony with the electric motor to increase fuel efficiency and available torque. And with an all-electric range that’s long enough for local trips, you’ll spend less time at the pumps and more time enjoying the road. With the BMW Plug-In Hybrids, you don’t unplug to drive. You unplug to unleash. Contact a Client Advisor at Burdick BMW to take a test-drive today. BMW. The Ultimate Driving Machine. ® Burdick BMW 5947 East Circle Drive Cicero, NY 13039 (315) 459-6000 burdickbmw.com ©2021 BMW of North America, LLC. The BMW name, model names and logo are registered trademarks.

S9847801-01

Editor ’s letter We’d love to hear from you. How did your garden do? Did you patronize a local shop featured in the magazine? Try our latest recipe? We want to know how it all went down. Drop us a line at cnymag@ advancemediany.com And now, a word from our contributors:

Sweet summertime shops, try a recipe from Apizza Regio-

mer make the world

nale for Panzanella Salad using fresh

more vivid? Toma-

summer tomatoes and corn, check out

toes, a cold drink, the

a plant- based, minimal-waste cookbook

smell of the air before

from a passionate team of local cooks,

a thunderstorm — they

visit Stone Quarry Hill Art Park and Hill-

feel more intense. Seems like the perfect

top House and read about a new vintage

time to run with the idea to make our

clothing business with a purpose, The

July/August issue a fabulous food fest.

Black Citizens Brigade.

Inside you’ll find a roundup of foodie

To close our food-themed issue, we

field trips throughout Central New York

caught up with Tykemia Carman of Crave

highlighting the unique eats and culi-

Dessert Studio to find out what she’s been

nary adventures of our area.

up to since appearing on Food Network

In other features, we spotlight local

last winter. All good things serving up

charcuterie board makers who make

what makes our area so delicious — in

some slab-ulous creations with cheeses,

any season.

nuts and other accoutrements.

Lastly, due to popular demand, we

“While reporting on Hilltop House and Stone Quarry Hill Art Park, I loved getting to engage with the environment while learning more about Dorothy Riester’s life. It was a pleasant experience and the staff was helpful in my reporting as well.” On writing about Hilltop House in Cazenovia.

We’ll also show you where chefs shop

will be offering annual print and digi-

for international ingredients, high-

tal subscriptions to Central New York

light independent bakers and stop out

Magazine, starting in January 2022.

to Rohe Farms’ summer camp, where

Get all six issues delivered right to

kids learn what it takes to be a farmer

your mailbox or inbox and keep up on

Sarah Tietje-Mietz

and make connections to where their

all the good life Central New York has

food comes from.

to offer. Stay tuned for more details

”I saw how the Syracuse Co-op challenges what a grocery store can accomplish within a community, and that meaningful change can come in the form of the food we purchase.”

In other departments, peruse useful kitchen items and bright décor from area

to come. Cheers!

MJ mkravec@advancemediany.com 315-766-7833 6

Natasha Breu

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

On writing about the Syracuse Cooperative Market.

PHOTOS COURTESY NATASHA BREU, SARAH TIETJE-MIETZ

it just me or does sum-

S9735412-04

Contents

66 Rising Stars Five new businesses stir up the baked goods scene.

Forkin’ the Road

International Delights

All a Board!

Having a Hay Day

Go on an epicurious adventure with these four fabulous field trips for foodies.

Area markets offer international ingredients for local chefs and home cooks.

Meats and cheeses, pleases! The culinary craze for charcuterie.

Rohe Farms’ summer camp connects kids with nature and farming.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

74 PHOTO BY CHERILYN BECKLES

Departments

11 It’s All Good 11 Ways to embrace the season. 14 Positive Vibes: Go earthing. 16 Our Town: Live like a local in Lyncourt. 19 Market Trends: In the kitchen.

29 Good News

29 They Heart It: CNY Love. 30 Behind the Scenes: Syracuse Cooperative Market. 34 Caught Doing Good: CNY Bear Team.

PHOTOS COURTESY THE COMPOUND, APIZZA REGIONALE, BOARD TO BELLY. HOT STUFF SAUCE PHOTO BY AMELIA BEAMISH

38 The Seen: A pictorial review of CNY’s social gatherings.

81 Making Good 81 Amy’s Strawberry Basil Lemonade. 82 CNY Scout: The Black Citizen’s Brigade.

85 Farm to Table: Apizza Regionale’s Summer Panzanella Salad. 88 Down to Earth: A plantbased, minimal-waste cookbook. 90 Art Profile: Hilltop House & Stone Quarry Hill Art Park.

In every issue 6 Editor's Letter 94 Galleries 97 Flashback: Markson’s Furniture. 98 Last Word: With Tykemia Carman.

58 J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

WE WANT TO

SEE YOU HEALTHY Safety is part of our culture at St. Joseph’s Health. As the only hospital in Syracuse to receive five consecutive Leapfrog Hospital Safety Grade A awards, we are driven to keep our community healthy and thriving. As we begin to move beyond the challenges of this past year and slowly return to the lives we love, our top priority is and has always been the health, trust and safety of Central New York. We are ready and able to care for our community as we work alongside our fellow health care professionals to treat and advise all who come through our doors.

S9983651-01

It ’s all good POSITIVE VIBES • OUR TOWN • MARKET TRENDS

GET GLOWING High in July the summer sky Scent of Coppertone Of fresh cut grass and sunbaked sheets Herbal sprinklings and berry treats Sip of water from the hose Feel of grass between the toes And the sun melts like ice cream PHOTO BY SHUTTERSTOCK

An orangecicle dream Here are 8 ways to make the most of the season now. BY M J K RAV EC

It ’s all good

FRESH PICK

YO U G O T TA L AV I T Arctic Island & Café’s lavender honey ice cream tastes like you’re on the Champs-Élysées. Call ahead to check availability. 210 W. Seneca Turnpike, Syracuse, 315-469-1234, arcticislandsyracuse.com.

For local produce, homemade artisan baked goods and handcrafted jewelry, soaps, wooden bowls and more, stop by the Cazenovia Farmers Market 9 a.m. to 2 p.m. Saturdays on the Village Green. Visit cazenoviafarmersmarket. com.

C U R B YO U R E N T H U S I A S M

ALL EARS Listen up. Try this fresh tip from Food & Wine: Pull back husks from four ears of corn (but leave attached). Mix one stick of butter with 2 Tbsp. local honey, fresh oregano and dash each of cayenne pepper and kosher salt. Spread over kernels and pull husks forward over corn, securing with kitchen twine. Grill about 15 minutes til husks are slightly charred. Enjoy. 12

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS BY MJ KRAVEC, SHUTTERSTOCK, SANDI MULCONRY

The village of Skaneateles hosts its Curbstone Festival & Sidewalk Sales July 15-17 on Genesee, Jordan and Fennell Streets. Shop clothing, shoes, jewelry, toys, home accessories and more. There’ll be strolling magicians/ balloon artists and displays by area nonprofits throughout the weekend. All COVID-related guidance from New York State and the CDC will be followed. Hours are 9 a.m. to 8 p.m. Thursday and Friday, 9 a.m. to 5 p.m. Saturday. Call 315-685-0552 or visit skaneateles.com.

CHERRY BOMB Sour cherries are only available at farmers markets for a short time, so get ‘em before they’re gone. Bake into a summer pie and freeze leftover cherries to make this seasonal favorite long after summer’s gone.

F O O D T R U C K F R I D AY In partnership with the Syracuse Food Truck Association, the Everson hosts Food Truck Fridays on the Everson Community Plaza 11 a.m. to 2 p.m. through Aug. 27. Spend summer on the plaza with food truck fare and music. Syracuse Farm Fresh Mobile Market will also be there. Go to everson.org/connect/everson-food-truck-fridays/.

LOOKIN’ UP Upcycle an old chandelier and hang in your garden or under a tree. Place seating or a dining set underneath and make your own garden party.

S N E A K Y T R E AT With summer’s bounty in full swing, now’s the time to get your kids to eat more veggies. Check out this website for muffins made with vegetables and a playful twist. Syracuse mom and writer Nicole Moss Underwood developed these recipes to get her son to eat more vegetables and fruits. Go to muffinswithasecret.com.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

It ’s all good

POSITIVE VIBES

HAPPY FEAT “Grounding” is a science-y way to walk barefoot, and research shows it’s good for you

BY M J K RAV EC

You already knew this. That scene in the movie “Pretty Wom-

“Emerging scientific research has revealed a surprisingly

an” where Richard Gere’s character takes off his shoes and socks

positive and overlooked environmental factor on health: di-

to walk in the grass and figure out the rest of his life? He’s sur-

rect physical contact with the vast supply of electrons on the

prised to find out that he feels better. You knew then that Julia

surface of the Earth,” the article says. reported on the health benefits of “reconnecting with the earth’s

ing” or “earthing,” walking barefoot in direct contact with the

surface or electrons” and that contact with the earth’s natural

earth’s surface has surprising health benefits.

charge has an instantaneous effect on physiology, namely re-

An article titled, unappetizingly, “The Neuromodulative Role

duced pain, muscle tension and stress.

of Earthing” from the Journal of Environmental and Public

To practice, remove your socks and shoes. Walk slowly in the

Health discusses what occurs when the human body reconnects

grass, on the sand, in the soil (while avoiding any hazards). In-

with the surface electrons from the earth. In other words, why

hale, exhale, stretch your toes. Repeat.

it feels good to walk barefoot in the grass. 14

The Washington Post, BBC, Healthline and other outlets have

Scientists know it too. Scientifically referred to as “ground-

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTO BY SHUTTERSTOCK

Roberts’ character was on to something.

It ’s all good

OUR TOWN

Lyncourt BY CHRISTINE DUNNE

With a population of around 4,000, this hamlet of Salina is a close-knit community that also boasts its fair share of shops and eateries just beyond the city’s northside. Once a top destination for Italian-American families, in recent years the neighborhood has welcomed immigrants from southeast Asia, east Africa, and Latin America. Anchored around the Court Street and Teall Avenue business districts, the Lyncourt School and Sehr Park are also cornerstones of the community that many residents walk to.

Stop by Lyncourt Bakery for half-moon cookies, cannoli, bread and other tasty treats. Brave the line at Lucky 7 Grocery & Deli for Cajun chicken Alfredo or one of more than 15 daily specials. Another crowd-pleaser is CJ’s Seafoods for Friday fish dinners. If pizza and wings is what you’re craving, head to The Pizza Cutters. Other great choices are Ponchito’s Taqueria for Mexican and Alreef Bakery for Middle Eastern fare.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Above, the Blessing of the Bikes kicks off the motorcycle season and a blessing is said for the safety of riders. Left, half-moon cookies at Lyncourt Bakery. PHOTOS BY DENNIS NETT, JACOB PUCCI

GRAB A BITE

GET OUTSIDE Head over to Sehr Park for swimming, basketball, tennis, or some playground fun. While you’re there, visit the Alvord House, an early 19th-century stone farmhouse listed in the National Register of Historic Places (that now houses various events and can be rented out). Extend your outing to nearby Assumption Cemetery for a relaxing stroll.

THINGS TO DO Sign up for a fitness class at Rise Above Wellness or take a tour of Powerhouse Gym, which is open 24/7. The Italian American Athletic Club offers bocce, golf, pinochle and pitch leagues. You can also learn how to sew (or pick up new techniques) at the Calico Gals quilt shop and fabric store, or explore the electric race car collectibles for sale at Slot Car Central.

HAVE A DRINK

ANNUAL EVENTS

Enjoy some coffee or a milkshake at Carl’s Kountry Kitchen, a beloved mom and pop diner. Meet a friend for drinks at Mickey’s Goodtime Saloon (just north of Shop City Plaza), at Soft Rock Bar & Grill, or over on New Court Road at Fast Eddie’s Bar & Grill. Another great spot for cocktails is Gee Gee’s Trattoria, especially if it is accompanied by some cavatelli and broccoli.

The Blessing of the Bikes at St. Daniel Church attracts motorcyclists from all over the East Coast to kick off riding season. The church also hosts the Harvest Festival the Saturday before Election Day, complete with pasta fagioli, chicken parm, fried dough and a raffle. The first and last days of school are also huge celebrations in this family-filled community.

PHOTO BY JACOB PUCCI, CHARLIE MILLER

SHOP LOCAL Browse the quality second-hand furniture and collectibles at Gideon’s Gallery, or have an old piece restored at Carulli’s Custom Upholstering. Plan out your next home project at Brennan Stained Glass Studio and Vallar’s Tile & Marble. Pick up an arrangement or gourmet basket at Marge Polito Florist and some goodies at the Jerusalem Super Market or the Lyncourt Grocery Outlet. For the perfect bottle of wine, run over to Shop City Wine & Liquors; then score a deal at the nearby Thrifty Shopper Outlet. If guitars and cigars are on your list, check out Ish Guitars and Chase’s Cigar Store.

Top, booths at Carl’s Kountry Kitchen, a great spot for breakfast and lunch. Above, a Philly steak and cheese sub from Lucky 7 Grocery & Deli, which is known for its sandwiches.

“It’s a fantastic community and great neighborhood… People are very caring.” Diane Farhoud, co-owner of Lucky 7 Grocery & Deli

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

PUT YOUR TRUST IN US. A cancer diagnosis is stressful. We are here to help. Our expert physician teams are dedicated to your type of cancer. With all the resources you need in one place, the Upstate Cancer Center will help you and your family navigate the road ahead.

SYRACUSE • ONEIDA • OSWEGO • AUBURN

UPSTATE.EDU/OPTIONS

S9980221-01

Good news

MARKET

TAKE IT OUTSIDE: Picnic set (includes two hand-painted wine glasses, two napkins, two placemats and jar of preserves; wine not included), $110, The Gift Box Shoppe, 4317 Fay Road, Syracuse, 315-487-9099, thegiftboxshoppe.com.

H U NGRY FOR MORE BY AMY BLEIER LONG PHOTOS BY AMELIA BEAMISH

Bring on the casual cookouts and backyard dinner parties, we’re ready to eat, drink and be merry. Useful tools and stylish serveware make meal prep and presentation a breeze, so whet your appetite with these ideas, mixed with pinch of décor (to bring summer indoors) and a dash of locally made spices, seasonings and sauces. Visit readcnymagazine.com for even more finds! J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

GET THE SCOOP Measuring spoons by Hanley’s Wooden Creations, $50, Wildflowers at the McCarthy Mercantile, 217 S. Salina Street, Syracuse, 315-546-4919, wildflowersarmory.com.

FRENCH MADE 70-inch round coated tablecloth, $98, Lavender Blue, 74 Albany Street, Cazenovia, 315-655-1095, lavenderblue.bz.

KNOW YOUR PLACE Sweet Garden place cards, $9 for 12, Drooz + Company, 36 E. Genesee Street, Skaneateles, 315-920-8888, droozandcompany.com.

HOLD UP Set of three canisters, $59.95, Enjoy, 419 E. Genesee Street, Fayetteville, 315-637-3450.

BEST DRESSED Farmer Street Pantry salad dressing, $8, 20|East, 85 Albany Street, Cazenovia, 315815-4540, 20-east.com.

IT’S FUN, GUYS Foraging tool kit, $40, The Local Branch, 4 Jordan Street, Skaneateles, thelocalbranch.co.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

NAUTICAL BY NATURE Ships and Giggles Pleasure Chest soft cooler, $32, First National Gifts, 2 E. Genesee Street, Skaneateles, 855-810-9076, firstnationalgifts.com.

POUR ME Oil cruet, $44, Imagine, 38 E. Genesee Street, Skaneateles, 315-685-6263, imagineskaneateles. com.

SLICE OF LIFE Lemon Drop chip and dip platter, $35.98, Pomodoro, 61 E. Genesee Street, Skaneateles, 315-685-0085. CLIP SERVICE Chip clips, $10.99, The White Sleigh Ltd., 24 E. Genesee Street, Skaneateles, 315-685-8414.

SOFT AND CUDDLY Brown Sugar Bear, $5.95, Rhubarb Kitchen and Garden, 59 E. Genesee Street, Skaneateles, 315-685-5803.

FUN WITH FOOD Kitchen Explorers children’s book, $12.95, Rhubarb Kitchen and Garden.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

MEASURING UP Enamelware measuring cup (four cup capacity), $20, Synple, 70 Main Street, Camillus, 585-615-3934, shopsynple.com.

FEELING HOT HOT HOT Hot Stuff hot sauces, $6 each or $15 for 3-pack, XO Taco, 713 E. Fayette Street, Syracuse, 315-303-1699, hotstuffsauce.com.

WHATTA MELON Fruit pillow, $29, Chestnut Cottage, 75 E. Genesee Street, Skaneateles, 315-685-8082. FLOAT ON Beach Glass floating glasses, $10.99 each or $60 for 6, Fashion Rescue 911 Boutique, 52 Oswego Street, Baldwinsville, 315-857-6690, fashionrescue911.com.

COOKOUT CUTE Nora Fleming Garnish dish, $35, and Main Squeeze mini, $13.50, Dazzle, 119 W. Seneca Street, Manlius, 315-682-7499, thedazzlestore.com.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

CARRY ON Trippy Tapestry canvas and leather 6-pack caddy, $28, Dazzle.

STAND YOUR GROUND Herb plant markers, $2 each, The Wren’s Den, 2756 W. Seneca Turnpike, Marcellus, 315-952-5954, thewrensden.business.site.

THE JUICE IS LOOSE Sangria Pitcher with stirring spoon, $50, Witty Wicks, 190 Township Boulevard, Camillus, 315-672-3110, wittywicks.com.

FULLY CHARGED Red and white gingham charger, $5.99, The Station 603, 603 E. Seneca Street, Manlius, 315-682-8741. Black and white plaid charger, $7.99, The Gift Box Shoppe.

OLIVE IT Bean & Bailey Oval Olive Bowl in melon, $25, Mixed Methods, 215 E. Water Street Rear, Syracuse, 315-399-1766, letsgetmixed.com.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

COVER LINES April Cornell Teton Stripe Work Apron, $44, Chestnut Cottage.

SOBER SIPPING Ritual Zero Proof Tequila Alternative, $28, H. Grey Supply Co., 53 Albany Street, Cazenovia, 315-815-5016, hgreysupplyco.com.

A BIT OF A STRETCH Dish towel, $12, Syracha’cuse, 74 Main Street, Camillus, syrachacuse.com.

SERVE UP STYLE Handcrafted 13-by-6-inch trays, $28 each, Drooz + Company.

KEEP YOUR COOL Stonewall Kitchen margarita mixer, $8.95, and Margarita Freeze Cup, $16.98, Colorful Inspirations, 170 Township Boulevard, Camillus, 315-320-4364, colorfulinspirations.com.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

LIFT YOUR SPIRITS Mojito cocktail spirit infusion, $14, Syracha’cuse.

STICK A FORK IN ME Stamped cheese forks, $8 each, Inspired, 7468 Oswego Road, Liverpool, 315-380-7171, inspired-vhd.com.

DISTILL LIFE “Muleheaded” 8-by-10-inch acrylic painting by Kathy Schneider, $150, Gallery 54, 54 E. Genesee Street, Skaneateles, 315-685-5470, gallery54cny.com.

SHAKE IT OFF Copper cocktail shaker, $42, and Canterbury jigger, $28, H. Grey Supply Co.

APPS STORE Olivewood appetizer tray, $45, BeeKind, 118 Milton Avenue, Syracuse, 315-2996073, beekindsyracuse.com.

SEASONED VETERANS Spice blends, $5.99 each or $15.99 for three, Lisi Spice Company, 315-400-1555, lisispiceco.com.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

PERFECTLY PLAITED April Cornell Manana Braid table runner, $36, Chestnut Cottage.

CAPED CRUSADER Kitchen cape/apron, $58, Dazzle.

ON THE FLIP SIDE Grill Masters Utensil Set, $33, Skaneateles 300, 2. W. Genesee Street, Skaneateles, 315-685-1133.

PICNIC PREPARED Pendleton Motor Robe with leather carrier, $99.50, Fringed Benefits, 6825 E. Genesee Street, Fayetteville, 315-802-4353, fringedbenefitsdesign.com.

THERE’S THE RUB Chicken Wing Rub and Baa Baa Blackened Seasoning, $7.99 each for 4-ounce bottle, Wing-a-Lings Dry Rubs & Seasonings, 315-560-3233, wingalingsdryrubs.com. CRAFT BEAR Bottle opener by Westshore Forge, $30, Gallery 54.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

CHILL OUT Collapsible Chill Mate Bucket Pouch, $22, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-632-2192, paolakaygifts.com.

CUTS LIKE A KNIFE Pizza cutter, $43, Nest58, 58 E. Genesee Street, Skaneateles, 315685-5888, nest58.com.

WHAT’S COOKING S’mores, $14.99, and Waste Not, $45, The Local Branch. Beach Cocktails, $25, Infused!, $19.95, and Healthyish, $29.99, Skaneateles 300. Floral Libations, $16.95, Pie Love, $25.95, Bites on a Board, $24.99, and Gather, $32.99, Drooz + Company. Share, $19.95, Paola Kay Gifts.

CUTTING EDGE Classic 5-inch Santoku knife, $119.95, Rhubarb Kitchen and Garden.

SUN’S OUT, PUN’S OUT Potholder, $12, Witty Wicks. Matchbox, $10.99, The Station 603.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

EDR is dedicated to creating and sustaining a better environment for our clients, community, and employees. We take pride in our 40-year legacy of sustainable site design, creative planning and engineering solutions for our communities, and responsible permitting and siting of development projects. EDR is thrilled to be part of the Central New York community and contributing to the places and spaces we all enjoy!

Syracuse, Rochester, & Albany, NY Hershey, PA  Columbus, OH edrdpc.com Landscape Architecture  Engineering  Environmental  Community Planning  Cultural Resources  Visualization  GIS

S9982909-01

Good news BEHIND THE SCENES • CAUGHT DOING GOOD • THE SEEN

PHOTO BY CASEY MCCLEAN PHOTOGRAPHY

NOTHING COMPARES 2 CNY With boisterous personalities, ‘90s pop culture references

endeavors — are like curated recommendations from a

and a double take-inducing resemblance to David and

friend. The Cazenovia natives also plan to delve into the

Alexis Rose, childhood friends Travis Barr and Amanda

lives of people who call CNY home: “We want to get to

Ferris launched We Heart CNY to spread joy and foster

know our neighbors as much as we hope they want to get

connection through a multimedia celebration of the area.

to know us,” says Ferris. Barr says the goal is be a trusted

Posts and videos highlighting events, products and

source for what’s happening in CNY, because all they want

places — from local mainstays to new or lesser-known



you to do is have some fun.

Follow Ferris and Barr at weheartcny.com or on Facebook and Instagram @weheartcny.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

It ’s all good

BEHIND THE SCENES

ROOTED IN EQUITY The Syracuse Cooperative Market grows its impact with new downtown location

On April 29, the Syracuse Cooperative Market celebrated the

says O’Connell. “If you’re a member of the Co-op, you’re mak-

grand opening of its second location. Anchoring the South Clin-

ing a statement of how you care about the community in a re-

ton Street side of downtown’s successful new food destination,

ally unique way. That aligned with our mission and vision for

the Salt City Market, the Co-op has established a place of acces-

what we were trying to do with the Salt City Market,” she says.

sible nourishment for the people of Syracuse.

ited availability to fresh produce and foods outside of prepared

Urban Partnership, a not-for-profit developed by local philan-

or prepackaged meals. The Market’s location, at the intersec-

thropic organization The Allyn Family Foundation. Meg O’Con-

tion of South Salina and West Onondaga Streets, and bounded

nell, the foundation’s executive director, says that from the be-

on the back by South Clinton Street, positions the Co-op only

ginning, having a fresh food market was an identified need for

a hop, skip and a crosswalk away from Centro’s Transit Hub,

the community, and the Co-op was a natural fit.

making shopping for fresh food possible for residents without

“One of the reasons they made the most sense [as] a part-

Downtown Syracuse has struggled as a food desert, having lim-

The Salt City Market project was spearheaded by the Syracuse

access to vehicles.

ner...was that they focus on community. They have intention-

At nearly 2,500 square feet, the store is much larger than the cozy

al strategies to draw people in because they’re member based,”

original Westcott location. The interior’s design takes advantage of

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS BY MICHAEL BARLETTA @DAYLIGHTBLUEMEDIA

B Y S A R A H T I E TJ E - M I E T Z

“

the larger footprint, with

CONFIDENT THAT

ease of circulation for

I AM FULLY WE ARE THE BEST

wider aisles and an shoppers with strollers, wheelchairs or walkers.

LITTLE GROCERY

A ramped entrance from

STORE IN THE AREA.”

the parking lot ensures

Jeremy DeChario, Co-op general manager

outside of the Salt City

customers can shop Market food hall’s more

limited hours. But the idea of increased access went far beyond location or layout for the Co-op. “Accessibility is more than just being on a bus line or having a store people can get into,” says Co-op General Manager, Jeremy DeChario. “It [is] also all about making sure that we [are] an affordable place for the community to get their produce and their fresh food.” This meant widening the variety of produce the store carries and how it can be purchased. This location is specifically diversifying its stock to include conventional (non-organic) produce, which, at a lower cost than organic items, increases its capability to make fresh, quality produce affordable and available. Expanding to conventional produce and not relying entirely on organic also increased the range of local farms the Co-op could support. The Allyn Family Foundation and the Co-op knew making it easier to purchase these products did not come down to cost alone. The Co-op has applied for a Supplemental Nutrition Assistance Program (SNAP) EBT license for the Downtown location. Once approved, it will participate in the “Double Up Food Bucks” initiative through the Fair Food Network and the USDA, which doubles the distance the SNAP dollars go for purchases of locally farmed fresh fruits and vegetables. The Co-op’s roots go back almost 50 years in the Westcott neighborhood, with the mission of providing access to local, high-quality food while contributing to a justice-based society. This new location is driven by that same ethos. It is a member-owned enterprise, made possible through annual equity investments (memberships), which become the capital that sup-



For more info, visit The Syracuse Cooperative Market’s downtown location at 484 S. Salina Street, 315-552-0029, syracuse.coop.

ports the business. DeChario sees the Syracuse Co-op as steward of these contributions, which

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

are an investment in the Co-op’s future and its priorities: the community, local economy and environment. The one-time equity investment — $100 standard and $50 for students and seniors — comes with the benefits of monthly specials, discounts on products and at local businesses, invites to special events and the good feeling of supporting your community. While membership is a vital component of how the Co-op operates, it is not required. The public is welcome and encouraged to see this location as their store here to serve them. Open from 8 a.m. to 9 p.m. every day of the week, there is ample opportunity to see the store’s selection, from the range of products on the shelves to the prepped food made daily in the With a second location, the Co-op continues to grow its impact as a resource for the area. In addition to supporting local farmers and producers, it co-hosts and participates in community events, donates to and supports local organizations and hires local businesses and services. DeChario is a passionate advocate for the Co-op and wants to continue extending its special brand of fresh-food grocer to all, regardless of membership. “Anyone can shop to test us out and see if we’re the right fit for you and your life,” he says. “I am fully confident that we are the best little grocery store in the area.” 32

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

The new Co-op, located in the Salt City Market, is the perfect spot to shop a wide variety of fresh and prepared foods, and is open to members and nonmembers alike.

PHOTOS BY MICHAEL BARLETTA @DAYLIGHTBLUEMEDIA

on-site kitchen.

Let’s create health and happiness in your home.

here are certain spaces in our homes where we actually create health and happiness. Rooms where water flows and light shines. Enjoy hundreds of bath, kitchen and lighting products in room settings that help you envision them in your home. Experience working displays that allow you to choose with confidence. Frank Webb Home’s friendly experts delight in helping you make these spaces your own. SYRACUSE, NY 6792 Townline Road • 315-552-9599 To find more than 46 showrooms throughout the Northeast, visit frankwebb.com

S9800584-04

It ’s all good

CAUGHT DOING GOOD

CNY Bear Team founders Fred & Glenda Stowell deliver 150 bears to Upstate Golisano Children’s Hospital in April. The couple’s program needs $2,000 each month to get stuffed animals into the arms of pediatric surgical patients.

FUZZY FEELINGS CNY couple’s teddy bears help little patients find big comfort

Dressed in his child-sized hospital gown, nervous and a bit

ago. Newly retired, they were looking for a way to give back.

scared, 4-year-old Grayson Thomas entered a pre-surgery wait-

“It’s a program to make kids, at a really bad time in their life,

ing room at Upstate Golisano Children’s Hospital. It was just a

feel good!” says Glenda.

couple weeks before Christmas and there in the room awaiting

Inspired by an idea from the child life specialists at Golisano

Grayson’s arrival sat a soft, snuggly Santa Bear wearing hand-

to give pediatric surgical patients something to snuggle and help

made scrubs.

calm nerves, the Stowells created their nonprofit in 2011. They

“When he found out the toy was his he was so excited!” says

asked friends and family for donations and bought discounted

his father Nathan. Grayson grabbed the bear and cuddled with

Build-a-Bear stuffed animals: bears, puppies, bunnies and the

his little Santa before surgery, throughout recovery and be-

occasional Santa. More friends sewed costumes for the toys —

yond. “I don’t recall the bear ever leaving his side since,” says

masks, scrubs, booties and caps — to help normalize what the

Nathan. Seven months post-surgery Grayson still sleeps with

medical professionals were wearing for the children.

his Santa bear.

“Before (the pandemic) kids weren’t used to masks,” says

That’s just what the toy’s donors had hoped would happen.

Glenda. “They would get frightened in the hospital because of

Glenda and Fred Stowell founded the CNY Bear Team 10 years

the masks so we made the bears look like a doctor or a nurse.”

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS BY SUSAN KENNEDY

BY SUSA N K E N N E DY

Ray and Linda Straub

Modest beginnings laid the foundation for our lives. By working hard and being thoughtful with our spending, we have everything we need, while still maintaining a portion that is set aside for the Central New York community. As a professional advisor, I learned that there are three places your money can go: to taxes, people you care about and your community. That’s why Linda and I decided to support several community organizations through a designated fund, in addition to putting money aside for our heirs. It’s important to us to keep resources in the Syracuse area to help charitable organizations continue their good work. We know that the Community Foundation is going to be here a lot longer than we are, and it feels good to know that what we’ve set up will continue under the professional guidance of the Community Foundation staff.

GIVING THOUGHTFULLY: RAY & LINDA STRAUB

Read more of the Straubs’ story at cnycf.org/Straub

315 . 4 2 2 .9 5 3 8 | C NYC F. OR G

S9798246-01

The duo donated 57 bears that first fall. Soon Golisano requested more bears hoping to give every child in the surgery center a toy. Glenda agreed.

“

“IT’S A PROGRAM

Now CNY Bear Team donates at least 150 bears each

TO MAKE KIDS,

month. To date, they’ve donated more than 12,000

AT A REALLY

stuffed animals. It takes more than just the two founders to get

BAD TIME

spend 40 hours each week managing the teddy bear project. They grew up in hardworking CNY families, they say, had successful careers and now put the same hard work into their nonprofit. “If I have it, it’s yours if you need it,” says Glenda. That generosity and joy of life has aided their partnership, too. The couple celebrated 61 years of mar-

that many furry stuffed animals into the arms of

IN THEIR LIFE,

eager and anxious pediatric patients. A team of 50

FEEL GOOD!”

gether to make it that long,” says Fred.

Glenda Stowell

during the pandemic. But getting another letter of

volunteers helps raise the money to find the bears, purchase the fabric and elastic, cut the scrubs pat-

riage in June. “You have to be able to work well toIt’s been challenging to fund and run the program

tern, sew the animal costume, dress the bear, create

thanks from a young person whose life has been

the bear birth certificate and bundle and deliver the

changed by a little stuffed bear makes it all worth it.

bears monthly to Golisano. Even with those volunteers, the retired Stowells

“It’s so gratifying,” says Fred, “to know we are helping somebody.”

A bear dressed for Memorial Day, Fourth of July and Labor Day is ready to comfort surgical pediatric patients at Golisano Children’s Hospital.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

“It’s very gratifying… knowing we will continue to help young people with mental health issues.” In 2006, Lisa and David Craig experienced the unimaginable: their only child, Corinne, took her own life at the age of 16. Beautiful, beloved by family and friends, “Corey” suffered from anxiety and depression. “It was very difficult years ago to easily access mental health care especially for that age group,” explained Lisa. Vowing to do whatever they could to help other high-risk teenagers in the region, the Craigs directed tribute gifts in Corey’s memory to Upstate. With these gifts, they established the Corinne M. Craig Memorial Endowment at the Upstate Foundation to support education in the field of adolescent psychiatry and suicide prevention. Most recently, Lisa and David named Corey’s endowment the primary beneficiary of their estate. “This was one way to ensure something good came from the tragedy,” said David. To read the Craigs’ complete story and create your own legacy gift, call the Upstate Foundation at 315-464-4416 or visit www.UpstateFoundation.org/LegacyGiving

Our mission: Impacting patient care, education, research, and community health and well-being through charitable giving.

S9972142-01

Good news

THE SEEN

M AY 3 1

Memorial Day parades Clear skies and parades greeted Central New Yorkers as they observed Memorial Day this year — a stark contrast to the holiday last year when canceled events were the norm. Instead, flags waved high again, junior and senior high school bands marched and children dressed in red, white and blue lined the streets to watch veterans, firetrucks and decorated cars go by, marking the unofficial start of summer. 1

1. The Cicero-North Syracuse marching band performs at the North Syracuse Memorial Day Parade.

PHOTOS BY DENNIS NETT

2. Antique cars were part of the East Syracuse Memorial Day Parade.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

3. Roy Oliver of the Navy greets his son Kameren, 6, while marching in the East Syracuse Parade. 4. The Van Deusen family watches the parade in East Syracuse.

5. Bagpipers of the Syracuse Scottish Pipe Band perform in East Syracuse. 6. Members of the East Syracuse Minoa Marching Band twirl rifles.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Visit Caz Day Trip

315-875-5584, 126 Nelson Road, Cazenovia, NY 13035

20-east.com, 85 Albany Street, Cazenovia NY 13035, 315-815-4540

S9982051-01

ESTATES, TRUSTS & PERSONAL PLANNING

Plain talk. Exceptional expertise.

Whether you’re transitioning ownership of your business, planning for a secure future, or gifting to your favorite charity, we understand the importance of sensitive personal financial matters. We also know how important it is to discuss them in straightforward language, so you can make the best possible decisions for your future. Learn more at mackenziehughes.com.

M A C K E N Z I E H U G H E S T O W E R , 4 4 0 S O U T H W A R R E N S T R E E T, S U I T E 4 0 0

S Y R A C U S E , N E W Y O R K 13 2 0 2

315 - 474 -7 571 S9942915-01

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Good news

THE SEEN

M AY 2 3

Shop Small Sunday Hundreds of people came out to Shop Small Sunday, an event that brought together more than 40 small businesses including antiquers, crafters and creative makers, on the patio of Salt City Market. Presented by Antique Underground, Black Artist Collective, Crafted, Wildflowers Armory and the Salt City Market, the event to support local businesses featured live music and food and drinks from the Salt City Market vendors. Organizers are planning more Shop Small Sunday events from

PHOTOS BY CJ BUTLER

11 a.m. to 5 p.m. July 25 and August 29.

You’ve Asked, We’re Delivering We’re excited to introduce annual print and digital subscriptions to Central New York Magazine. Experience everything you love about Central New York’s people, places and seasons delivered directly to your mailbox or inbox. All 6 issues will feature our award-winning, locally focused content. Stay tuned for subscriber exclusives.

Visit readcnymagazine.com to learn more Annual subscriptions begin with the January/February 2022 issue.

S9986766-01

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Organizers are planning more Shop Small Sunday events from 11 a.m. to 5 p.m. July 25 and Aug. 29.

Friday and Saturday 12-4 (315) 263-8189 or pipliz96@msn.com 4669 State Route 41A, Skaneateles NY 13152

S9857891-03

Antique furniture, Primitives, Glass & China, Jewelry and Authorized Dealer for TROLLBEADS

www.browndogboutique.com

GoCaz Adventure Challenge July 1 - September 6, 2021 Come on an adventure through the hills and valleys of Cazenovia! Work on the Challenge throughout the summer. Complete the Challenge and be entered to win $1,000.

Visit GoCaz.com for details. 42

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

S9981782-01

LUXURY INDEPENDENT LIVING Local favorites on the menu, local friends to reconnect with, local activities to keep your body and mind actively engaged. You’ll be right at home, at The Nottingham. And among friends.

You’re Right at Home. At The Nottingham. Learn how to make your dreams of living worry-free a reality. Virtual and or in-person, we’d love to meet with you to see how you’ll be right at home at the Nottingham. Call today to talk to Marcy, your luxury living concierge at: (315) 459-7887.

1301 Nottingham Road, Jamesville, New York 13078 thenottingham.org S9971933-01

Shining a Light on Auburn, N.Y. See where iconic American heroes Harriet Tubman & William H. Seward lived and visit a city brimming with history, creativity, and innovation.

Equal Rights Heritage Center 25 South Street, Auburn, NY 13021 (315) 258–9820 visitauburnny.com S9969326-01

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

FORK IN’ T HE ROA D Take a drive through CNY’s tastiest travels and epicurious adventures BY ALAINA POTRIKUS

Want to fill your Instagram feed with drool-worthy food photos? Experience dishes like acai bowls or grilled cheese made with compound butter? Or taste your way through a city’s traditional fare? Then you need a foodie field trip. Check out our road map for some of the best culinary experiences in four Central New York communities.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

CLINTON Bowl Boss Acai, @bowlboss_acai The Compound, @thecompoundcny The Cremeria, @thecremeria The quaint village of Clinton is home to Hamilton College and some of Central New York’s most innovative restaurants. Start your day at Bowl Boss Acai, where smoothies and bowls are loaded with whole, raw foods to fuel your body and your sweet tooth. The main ingredient is acai — pronounced ah-sigh-ee — an antioxidant-rich superfood. Choose a base then load on the toppings, including fresh fruit, granola, chia, hemp, nuts or goji berries. Plan for lunch at The Compound, a grilled cheese shop that also specializes in high tea. The menu is built around owner Anna Sofer’s house-made butters, in flavors like garden butter with fresh chives, rosemary, dill, thyme and parsley; hibiscus habanero with flecks of pink salt; and sweet birthday cake butter dotted with sprinkles. The gooey menu includes weekly specials like the Truffle-O Soldier, a grilled cheese with black truffle butter, mozzarella, pimento and blue cheeses, red onions, mixed greens and shredded chicken. This summer’s seasonal menu will feature buttered burgers, a full Sunday brunch menu and a four-course high tea experience. If you have room for dessert, head to The Cremeria, an authentic Italian gelato shop serving espresso drinks and pastries. Owner Maria Macrina studied the art of making the traditional dessert in Bologna, Italy, and set up shop in a bright orange storefront on College Street. Gelatos are churned to creamy perfection in flavors like Stracciatella (Italian chocolate chip), Sicilian lemon, Gianduia chocolate hazelnut and can be served in cones, or as a coffee frappe or affogato. PHOTOS COURTESY BOWL BOSS ACAI, THE COMPOUND, THE CREMERIA

While you’re there: The Clinton Farmers Market takes over the Village Green on Thursdays from 10 a.m. to 4 p.m.

Top, Central New York’s first acai cafe, Bowl Boss invites customers to load up their order with healthy fixings; this bowl has a pitaya base topped with blueberry, strawberry, banana, coconut, granola and agave. Middle, The Truffle-O Soldier grilled cheese at The Compound. Bottom, The Cremeria serves gelato in cones, cups or as an affogato — an Italian coffee dessert where espresso is poured over fior di latte or vanilla gelato.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

The tasting room at New York Kitchen features 60 different wines made in New York State and 10 taps.

CANANDAIGUA New York Kitchen, @_nykitchen Simply Crepes, @simplycrepes Canandaigua Lake Wine Trail, @canandaiguawinetrail

for food and wine appreciation.

making. A tasting room offers craft beer, wine and spirits

For a taste of France, head to Simply Crepes in downtown

made in New York and a full restaurant with outdoor seat-

Canandaigua. A fun and quirky menu is filled with sweet and

ing serves brunch, lunch and dinner using 80 percent local-

savory crepes for any time of day. Try the breakfast burrito

ly sourced ingredients.

crepe, stuffed with five-hour braised short ribs, over easy

Take a scenic drive along Canandaigua Lake and drop in

eggs, avocado, tomato basil pico, cilantro rice and chipotle

to the wineries and breweries you encounter along the way.

mayo, or a take on Chicken and “Waffles,” tossed in maple

Tasting protocols vary by location, but most Finger Lakes

bourbon sauce and dunked in bacon cream. The P.M. menu

tasting rooms are open and welcoming visitors. Hazlitt’s Red

includes a thai curry crepe with crispy crepe strings, Philly

Cat Cellars and Heron Hill Winery are popular stops on the

cheesesteak crepes and a full slate of cocktails and desserts.

Canandaigua Lake Wine Trail; area craft brewers include

While planning your visit, check the calendar of class-

home chefs, including knife skills, sushi rolling and pasta

Peacemaker, Twisted Rail and Young Lion.

es and tastings scheduled at New York Kitchen. The culi-

While you’re there: Walk the grounds at Sonnenberg Gar-

nary education center overlooking Canandaigua Lake of-

dens, a historic estate with nine formal gardens, an antique

fers hands-on cooking classes for beginner to experienced

greenhouse and a Victorian mansion.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS COURTESY NEW YORK KITCHEN, SIMPLY CREPES

The Finger Lakes region is a perfect daytrip destination

Top left, Smoked ham, roasted asparagus and housemade lemon ricotta rolled into the Croque Madame crepe, topped with gruyere cheese, creamy Alfredo and a sunny side up egg. Top right, Choose fresh strawberries or sautéed bananas to compliment the classic Nutella Fruit Crepe, topped with homemade whipped cream and vanilla bean ice cream. Bottom, Short Rib breakfast burrito.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

PHOTOS COURTESY UTICA COFFEE, POST-STANDARD ARCHIVES

Clockwise from right, A taste of Utica isn’t complete without locally roasted Utica Coffee, a plate of chicken riggies and the city’s signature half-moon cookies.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

UTICA Utica Coffee, @uticacoffee Hemstrought’s Bakery, @hemstroughts Florentine Pastry Shop, @florentinepastryshop Bella Regina, search Bella Regina Utica NY on Facebook Napoli’s Italian Bakery & Deli, napolisitalianbakery.com

Head to Florentine Pastry Shop on Bleeker Street for pusties, or Pasticciotti, a pastry tart filled with chocolate or vanilla custard or Italian cheesecake filling. (Also try the Sfogliatelle, a croissant-like pastry which takes three days to make and usually sells out before noon). Next on the list: Chicken riggies — pasta paired with spicy

A Central New York foodie field trip is not complete with-

peppers in a creamy sauce. Locals turn to Bella Regina for the

out a visit to Utica, known for its Italian signature dishes that

traditional dish; be sure to order a side of Utica greens, sau-

have become staples.

téed escarole tossed with garlic, peppers, Parmesan cheese

Start your day with Utica Coffee at the roaster’s Genesee

and Italian breadcrumbs.

Street location, which brews a signature “Wake the Hell Up!”

On your way home, pick up another only-in-Utica classic

blend of arabica and robusta coffees for an ultra-caffeinat-

at Napoli’s Italian Bakery & Deli: tomato pie. Served at room

ed jumpstart. Other flavors include Blueberry Pancake and a

temperature by the slice or the sheet pan, tomato pie has a

Roaster’s Select series highlighting beans from Brazil, Ethi-

focaccia-type dough topped with tomato sauce and sprin-

opia, Tanzania and Guatemala.

kled with Romano cheese.

Since 1920, Hemstrought’s Bakery has made their iconic

While you’re there: The Munson-Williams-Proctor Arts In-

half-moon cookies from scratch each morning, frosting the

stitute is home to 15,000 pieces of art, including works by art-

fluffy vanilla or chocolate cake with chocolate fudge and va-

ists such as Jackson Pollock, Salvador Dali and Pablo Picasso.

PHOTO BY GARY WALTS

nilla buttercream.

Napoli’s Italian Bakery & Deli specializes in tomato pie, imported meats and cheeses.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

ITHACA Moosewood, @moosewood_restaurant Agava, @agava_restaurant Waffle Frolic, @wafflefrolic Ithaca Beer Co., @ithacabeer In a college town known for waterfalls and gorges, Ithaca’s eclectic cuisine fits right in with its diverse population. Vegetarians and meat-eaters alike recommend Moosewood, an iconic collectively-owned restaurant that wrote the book on creative vegetarian cooking. The collective has authored 14 cookbooks with hundreds of recipes, and the restaurant that started it all serves up dishes like red bean jambalaya, Thai cashew curry and Liberian black-eyed pea soup. The former East Ithaca Train Station is now home to Agava, a farm-to-table restaurant with a Southwest flair. On the menu: tacos, tapas, woodfired pizzas and flatbreads, and classic cocktails and margaritas. Head to the Ithaca Commons for Waffle Frolic, a coffee house and waffle bar that has been creating specialty plates for more than a decade. The ice cream sandwich waffle features Ithaca’s own Purity Ice Cream folded between a twin waffle; fried chicken and waffles are served with maple hot sauce, also sold by the bottle. Watch the sunset at the Ithaca Beer Co., where Adirondack chairs and picnic tables overlook the beer garden and farm. The brewery’s flagship Flower Power IPA has been credited with bringing the West Coast hops influence to the East Coast beer scene; other popular ales include Apricot Wheat and Excelsior. The taproom menu pairs with flights of beer, Finger Lakes wines and custom cocktails. Non-alcoholic ginger beer and root beer are also made on site. While you’re there: There are more than 150 waterfalls within 10 miles of downtown, earning it the motto “Ithaca is Gorges.” Check out Triphammer Falls on the Cornell University campus or dive in the plunge pool at Robert H. Treman State Park.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

The Farm at Ithaca Beer produces 60 percent of the food served in the Taproom kitchen, supplying 40 crops including livestock, eggs and a variety of vegetables and herbs.

PHOTOS OPPOSITE PAGE COURTESY ITHACA BEER CO. PHOTOS THIS PAGE COURTESY WAFFLE FROLIC AND MOOSEWOOD.

Above, Waffle Frolic, a coffee house and waffle bar that has been creating specialty plates for more than a decade. Left, sauteed watercress toast from “The Moosewood Restaurant Table” cookbook.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

I N T E R NAT I O NA L DELIGHTS BY AMY BLEIER LONG

For many Central New Yorkers, international and import mar-

of the markets feature expansive aisles of products from the

kets provide a taste of home and allow them to cook familiar

regions they specialize in, several are more intimate Northside

cuisine. For others, even just browsing the aisles is a chance

neighborhood spots. Don’t be afraid to ask questions, the gro-

to expand their culinary horizons.

cers are friendly and happy to help; they also have great pricing.

These groceries offer spices, fresh herbs and produce, bulk

To inspire your exploration of flavors, we asked local chefs

bags of varied rices, pastas, beans and legumes, baked goods,

to share where they shop, what they look for and how they

coffees and teas, meats, seafood and prepared and frozen foods,

use those ingredients. Here are 20 markets — there are more

some of which you won’t be able to find anywhere else. Some

around CNY — to check out.

African & Caribbean Central Market 740 N. Salina Street, Syracuse 315-473-1588 Open 7 days, Monday through Saturday 10 a.m. to 7 p.m., Sunday 1 p.m. to 6 p.m. Street parking available SOME OF THE ITEMS YOU’LL FIND: cassava leaves, fufu flour, oxtail

Altanoor International Market 1824 Grant Boulevard, Syracuse 315-214-3055 facebook.com/altanoorsyracuse Open 7 days, Monday through Saturday 10 a.m. to 7 p.m., Sunday 10 a.m. to 6 p.m. Street parking available SOME OF THE ITEMS YOU’LL FIND: harissa, halal gummy candies, fresh samoon bread on weekends

PHOTOS BY AMY BLEIER LONG

Aphone Market

Opposite, dragon fruit and bundles of lychees in the produce department at Asia Food Market. Above, fufu mixes on the shelves at African & Caribbean Central Market.

826 Butternut Street, Syracuse 315-299-5375 Search Facebook for Syracuse Burmese Store Open 7 days, 9 a.m. to 7 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: dragon fruit, sausage casing, eel

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

I get all my spices at India Bazaar. They have a huge variety, plus I know it’s coming from India and Pakistan. Sometimes it’s even raw and unprocessed, it’s real, organic. And it’s coming from my country. It brings me back to where I came from. I use 32 spices in my [Sarah’s Dream] Haleem, one of my dishes. It’s [a stew with] lentils, beans and meat… and lots of garnishes, lime, ginger, green chilis, fried onions. It’s the most popular dish I serve.” Sarah Robin, Punjabi Girl Catering

Asia Food Market 1449 Erie Boulevard East, Syracuse 315-478-9888 asiafoodmkt.com Open 7 days, 9 a.m. to 8 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: large produce, bakery, meat and seafood departments, frog legs, fried scallions

European Specialties 2142 W. Genesee Street, Syracuse 315-487-1649 euspecialties.com Open 6 days, 9 a.m. to 8 p.m.; closed Sunday Parking lot available SOME OF THE ITEMS YOU’LL FIND: borscht, smoked meats, Ukranian varenyky (pierogies)

Far East & Asian Groceries 924 N. Townsend Street, Syracuse 315-476-9630 Open 7 days, 10 a.m. to 6 p.m. Street parking available SOME OF THE ITEMS YOU’LL FIND: jackfruit, quail eggs, Pad Thai stir-fry noodle base The large seafood department at Asia Food Market on Erie Boulevard.

Global African Market 800 Butternut Street, Syracuse 315-883-0236 Open 7 days, Monday through Saturday 10 a.m. to 7 p.m., Sunday 12 p.m. to 6 p.m. Street parking available SOME OF THE ITEMS YOU’LL FIND: pounded yam flour, waakye leaves, instant corn masa mix

there and use it in our signature dish, Spicy are actually Thai snack foods. They have a

405 Pond Street, Syracuse 315-218-6910 facebook.com/asianbazarllc Open 7 days, 8 a.m. to 9 p.m. Street parking available SOME OF THE ITEMS YOU’LL FIND: prickly chayote squash, peanut

ladoo, aloo bhujia (mint spiced potato and gram flour sticks)

CENTRAL NEW YORK MAGAZINE

on Townsend Street. We get our Thai basil Basil Chicken. My favorite things to shop for

Gorkhali Bazar

I love shopping at Far East & Asian [Groceries]

J U LY/A U G U S T

great variety of hard-to-find snacks that make me miss Thailand just a little bit less. They also bring in genuine dim sum dishes from New York City each Thursday.” Sara Tong-Ngork, Firecracker Thai Kitchen

I have some Moroccan dishes on my menu and occasionally, I do some themed menus. I like to go to Samir’s for the spices to make my Raz el Hanout that I use in my tagines: cumin seeds, cardamom, cinnamon, aniseed, turmeric, cloves, nutmeg, dried ginger and coriander seeds. For some special dinners I also buy olives, Taramasalata and grape leaves. I like to go to India Bazaar for their mango juice to make my ‘Mangocello,’ and their Basmati rice. At the Asia Food Market, I like their red rice and their fresh wild mushrooms.” Joelle Mollinger, Joelle’s French Bistro

We buy a lot of products at Asia Food Market that are hard to find elsewhere. We get quality specialty produce and some other ingredients that are unique to the market locally. We buy Bonito flakes, dried shiitake mushrooms and chili bean paste, just to name a few items. I use Lombardi’s personally. I think I may have literally bought at least one of everything in this store. The deli counter is loaded with so many gems. I often buy my staff a few Jake subs as well. So good.”

PHOTOS BY AMY BLEIER LONG

Kyle Mastropietro, Kasai

Han’s Oriental Supermarket

Jerusalem Super Market

2737 Erie Boulevard East, Syracuse 315-446-7801 biwonsyracuse.com/hans-oriental-market.html Open 7 days, 9 a.m. to 9 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: homemade kimchi, dried seaweed, mochi

1927 Teall Avenue, Syracuse 315-295-0456 Open 6 days, Tuesday through Sunday 9 a.m. to 7:30 p.m.; closed Monday Parking lot available SOME OF THE ITEMS YOU’LL FIND: fig jam, halal meats, loukmades dumpling mix

India Bazaar

Lombardi’s Import Market

4471 E. Genesee Street, Syracuse 315-449-4400 facebook.com/indiabazaarsyr Open 7 days, 9 a.m. to 9 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: roti flatbread, baby eggplant, chutneys

534 Butternut Street, Syracuse 315-472-5900 facebook.com/lombardisimports Open 7 days, Monday through Saturday 9 a.m. to 6 p.m, Sunday 9 a.m. to 4 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: Italian deli counter, pastas, dried fruits

J U LY/A U G U S T

Fresh produce and pita in the front of the store at India Bazaar.

CENTRAL NEW YORK MAGAZINE

Namaste India Groceries

Pyramids Halal Meats

688 Old Liverpool Road, Liverpool 315-506-6441 Open 7 days, 11 a.m. to 8 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: Mumbai pav (rolls), dry whole chilis, karela (bitter melon)

1700 Lodi Street, Syracuse 315-314-7296 facebook.com/PyramidsHalalMeat Open 6 days, Monday to Saturday 9:30 a.m. to 8 p.m.; closed Sunday Street parking available SOME OF THE ITEMS YOU’LL FIND: Ajwa dates, halal butcher and sandwich counters, butter ghee

Oasis Mediterranean Market 2646 Erie Boulevard East, Syracuse 315-449-0002 facebook.com/oasis.syracuse Open 7 days, Monday through Saturday 9 a.m. to 8 p.m., Sunday 10 a.m. to 6 p.m Parking lot available SOME OF THE ITEMS YOU’LL FIND: pickled labneh, halal meats at the butcher counter, basil seed drinks

Samba African and Caribbean Market 424-428 Pearl Street, Syracuse 315-308-8991 Open 6 days, Monday through Saturday 10 a.m. to 7 p.m.; closed Sunday Street parking available SOME OF THE ITEMS YOU’LL FIND: tamarind, thiakry (Senegalese millet pudding), goat meat

Han’s Oriental Market on Erie Boulevard is one of my go-tos for classical Korean cooking. I do a lot with fermentation and get a lot of my ingredients from there. I usually pick up ingredients for fermenting cabbages and different vegetables for kimchis. I also pick up a lot of rice cakes, things that I would put in soups, baby brine salted shrimp, benito flakes for making dashis, and also a lot of the produce: the water spinach, daikon radishes, mushrooms. They have a great selection. They also prepare their own vegetables and fermented items that they have in a case. It ranges from raw produce to packaged little candies you’re not going to find anywhere except for in that specialty store. To be able to find the ingredients that come from oceans away is great.” Dozens of spices await at Samir’s Imported Foods.

Dave France, The Brewster Inn

I get cool flower-petal jelly, spices and learn about the differences between Middle Eastern cuisines at Samir’s. When we make kimchi, I get my dried peppers and shrimp from Asia Food Market.” Christian Felix, Brewer Union Cafe

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Samir’s Imported Foods 811 E. Genesee Street, Syracuse 315-422-1850 facebook.com/samirsimportedfoods Open 7 days, Monday through Saturday 10 a.m. to 7 p.m., Sunday 10 a.m. to 4 p.m. Street parking available SOME OF THE ITEMS YOU’LL FIND: olive oils from the West Bank, imported cheeses, homemade tzatziki sauce

Tân Á Asian and International Foods 414 Ash Street, Syracuse 315-476-1020 OPEN 7 DAYS: Saturday through Thursday 9 a.m. to 7 p.m., Friday 9 a.m. to 9 p.m. Parking lot available SOME OF THE ITEMS YOU’LL FIND: steamed bun with roasted pork, wild-caught dried shrimp, grated coconut

Lombardi’s Import Market features a wide variety of pastas.

Thanos Import Market 105 Green Street, Syracuse 315-422-4085 facebook.com/ThanosImportMarket Open 6 days, Monday through Friday 10 a.m. to 6 p.m., Saturday 8 a.m. to 4 p.m.; closed Sunday Parking lot available SOME OF THE ITEMS YOU’LL FIND: pastas, Italian cookies, spanakopita

Vince’s Gourmet Imports 440 S. Main Street, North Syracuse 315-452-1000 vincesgourmet.com Open 6 days, Monday through Saturday 9 a.m. to 7 p.m.; closed Sunday Parking lot available SOME OF THE ITEMS YOU’LL FIND:

homemade take-and-bake meals, gluten-free pastas, deli counter

The main one for us, being an Italian restaurant, is Lombardi’s. I go there for the Italian imports you can’t find anywhere else, like colatura and 20-year balsamic. We’ll also use a lot of their salumis for our charcuterie boards; they make some salumis in house. I’ll also get their sandwiches. Even sometimes utensils like gnocchi boards. We also frequent the Asia Food Market, mainly for their fruits, vegetables, dried mushrooms, died spices and dried chilis that are almost impossible to find. On the fresh side, they have a lot of things we can’t usually find, like watercress and wild onions. In the back of the Asia Food Market, you can get buns with sesame seeds and red bean paste, they’re pretty delicious. I’ve gone to Samir’s a few times for spice mixes and za’atar; we use a lot of za’atar.” Alex Fiacchi, a mano

European Specialties has European and Polish [items], spices that I use, flavor for cakes, or different pickles, mushrooms, pickled mushrooms, kielbasa, a lot of herrings. A lot of stuff that we use in Poland and couldn’t get anywhere. He’s the one right now who specializes in this, like smoked fish, a lot of different kinds of smoked kielbasa. It’s very helpful for me so I don’t have to drive to New York [to get these items]. They’re pretty helpful. They have juices I serve in the restaurant, gelatin for Jello, gooseberries, red currant — you can’t get it here but he brings it from New York, and it brings you back home a little bit.” Eva Zaczynski, Eva’s European Sweets

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

All a

Board LOCAL CHARCUTERIE CRAFTER CREATES SHOWSTOPPING PLATTERS BY ALAINA POTRIKUS

Meghan Nugent created her first charcuterie boards to share with her extended family at weekly Sunday dinners and launched her own business after falling in love with the process of preparing and assembling the epic displays. She’s now assembled more than 750 boards, masterfully styling cheese, meats, fruits, nuts and spreads into show-stopping platters that beg to be photographed (and then consumed).

PHOTO BY ALAINA POTRIKUS

Opposite page, from chocolate-covered pretzels and strawberries to olives, sharp cheeses and salty salamis, Board to Belly platters feature a mix of sweet and savory.

Board to Belly has attracted more than 2,100 Instagram followers, and Nugent regularly sells out of her holiday-themed boards weeks in advance. A financial advisor by day with no formal art or culinary background, Nugent was taken aback by the popularity of her product. “I was surprised at how it blew up so quickly,” she says. “With more people staying home (because of coronavirus-related restrictions), I think they still wanted to be able to enjoy something nice.” J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Above, grazing tables serve a crowd and make a statement at events like baby and bridal showers. Right, Nugent with her family.

So she grew her offerings to include date night boxes filled with meats and cheeses that pair well with wine, hot individual burners for toasting specialty marshmallows. She gets creative around the holidays. Her St. Patrick’s Day board included corned beef, spicy brown mustard and Irish whiskey cheese, along with a green pepper stuffed with hummus to mimic a four-leaf clover. She partnered with Bella Dolce Bakery for Mother’s Day and Exhale Cafe & Bake Shop for her Valentine’s sweet treats, collaborating to support other small business owners in Central New York. Stuffed grape leaves, hummus and pita chips were piled onto a Mediterranean-themed board; an Italian spread included petite Caprese skewers of tomato, mozzarella and basil. Nugent has filled requests for gender reveals and 60

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS COURTESY BOARD TO BELLY; OPPOSITE TOP RIGHT, ALAINA POTRIKUS

cocoa boxes for kids and a “S’moregasboard” that includes

“You never know what people’s favorites are, so I want to have a little bit of everything to please everyone.” Meghan Nugent, owner of Board to Belly

graduations; she also offers vegetarian, vegan and gluten-free boards. Nugent sees charcuterie as a conversation piece for gatherings. “It’s a fun experience, like, ‘Oooh, what’s next?’” she says. The boards include a mix of sweet and savory options, as well as different textures. Harder meats contrast softer salamis; extra sharp cheddar is balanced with soft goat cheese or brie. “You never know what people’s favorites are, so I want to have a little bit of everything to please everyone,” she says. She credits a set of good knives for her perfectly shaped elements. Precision is needed to make each ingredient look its best: a ribbon of delicately folded prosciutto, cheese cut into perfect triangles, kiwi notched into stars and garnished with pomegranate seeds. This summer, Nugent is going even bigger, offering grazing Top row: A charcuterie rainbow to celebrate Pride month in June; fresh edible florals on each board. Bottom row: A “S’moregasboard” with all the fixings.

tables perfect for bridal showers and backyard weddings. “It allows me to get really creative,” Nugent says of the larger displays, which are assembled on site about an hour before an event starts. One rule of board assembly? Separating the crackers from other items on the board. “I never want anyone to have a soggy cracker,” she says. “Plus it leaves room for more good stuff on the board.” J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

L O C A L F L AVO R

Pair a flight of mimosas with your charcuterie board (above) at the Garden Cafe at Crazy Daisies. The popular greenhouse on Kasson Road loads its boards with products from Upstate New York, including blue cheese from Muranda Cheese Co. in Waterloo, garlic chive goat cheese from 2 Kids Goat Farm in Cuyler and vegetables from Food & Ferments in Cortland. Right, Mimosa flights, with flavors like strawberry basil, blackberry mint, raspberry thyme and honey lavender, are served with fresh, fragrant flowers as garnish.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Above, Enjoy your charcuterie by the fire at the Craftsman Wood Grille & Tap House in Fayetteville. The Craftsman charcuterie has a Spanish flair to its cheese and cured meat collection, which can be paired with a full menu of New York craft beers, Finger Lakes wines and specialty cocktails.

PHOTOS BY ALAINA POTRIKUS, COURTESY CRAFTSMAN WOOD GRILLE & TAP HOUSE

Central New York restaurants have also embraced the charcuterie trend, creating custom boards filled with local meats, cheeses and spreads.

G E T R E A DY F O R G U I N N E S S A group of Central New York foodies will try to break the record for the world’s largest charcuterie board this fall. The 315-foot-long platter of meats, cheeses and other finger foods will be assembled on Sept. 26 at Veteran’s Memorial Park in Little Falls, a small city in Herkimer County. The project is being spearheaded by the 315 Foodies, a Facebook group with thousands of followers devoted to food in Central New York. Here are the details for the football field-sized platter. THE TARGET: The current record was set in

Chicago in September 2019, according to the Guinness Book of World Records. Sponsored by Boar’s Head, the 150-foot-long board was filled with more than 400 lbs. of meat, cheese and other items. It took two people more than 24 hours to produce. THE RULES: Guinness specifies that the charcuterie board must include five types of meat, two types of cheese, two types of fruit and two types of fruit spreads. Health inspectors must oversee the assembly of the charcuterie board and all leftovers are to be donated to a local food bank.

PHOTO COURTESY EPICUSE

THE PLAN: While the record-setting board

Take your charcuterie to go from Epicuse, downtown Syracuse’s gourmet market and cafe, or enjoy your platter with a flight of wine in the cheese and tasting room. The custom boards are crafted with hand-selected cheeses, cured meats and an assortment of savory jams, mustards, olives, fruits, nuts and seasoned crostini.

is limited to traditional charcuterie board components, organizers said they plan to surround the board with half-moon cookies, Utica greens, tomato pie and other CNY staples. More than 50 restaurants and food businesses are expected to sponsor a section of the board; people can sign up to contribute — or just eat — at 315.foodies.com/world-record. THE BUILD: Another Guinness requirement:

the board itself must be a scaled-up replica of one that is available commercially. So the massive board will be built by North Hudson Woodcraft in Dolgeville, and smaller boards will be sold at the event.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

A L L DR E S S E D U P

BOARDS BY MAGGIE

BOARDS BY BESS

BLISSFULL BOARDS

Instagram: @BoardsByMaggie

Instagram: @BoardsByBess

Instagram: @Blissfull.Boards

Background: Maggie Williams be-

Background: Recent college gradu-

Background: Marianne Stray started

gan making cheese boards and oth-

ate Bess Murad began her charcuterie

making charcuterie boards on a whim

er aesthetically pleasing indulgenc-

business during the holidays, using

and shared them with friends and

es as a teenager and started selling

word of mouth and social media to

family, who encouraged her to start

them in 2017.

share her menu and offerings.

her own business.

Signature touch: Ingredients

Signature touch: An olive boat and

Signature touch: A fragrant sprig of

sourced from across Upstate New

salami river are a must for each board;

eucalyptus tops all her boards, and a

York, including meats and cheeses

Murad also makes her own honey

handwritten note accompanies all of

from family-owned delicatessens in

goat cheese spread and likes to accent

her orders.

Syracuse, the Thousand Islands and

her charcuterie with rosemary and

Saratoga Springs.

cranberries.

“Cheese boards are the perfect vehicle

“It takes me hours to make these

she says. “Whether that may be a sim-

to showcase many local products that

boards,” she says. “I make sure every-

ple flower, or themed toppers for hol-

work well together,” Williams says. “It

thing not only looks good but tastes

idays and occasions, small touches

is so great living in an area where you

just as great as well.”

make a world of a difference.”

“I make all my boards with love, and I know that sounds corny but it’s true,”

can go to the farmers market in the summertime and source so many ingredients.”

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTO COURTESY OF BOARDS BY MAGGIE, BOARDS BY BESS, BLISSFULL BOARDS

The charcuterie business is booming in Central New York, with many epicurean entrepreneurs sharing drool-worthy images of their boards on social media to connect with potential customers. Here are a few of the newest charcuterie creators in CNY:

M A K ING THE CU T Central New York woodworkers have also joined the charcuterie craze, crafting attractive boards made from locally sourced hardwoods. We asked several area artisans to share their creative process.

EASTWOOD WOODWORX Instagram: @Eastwood_Woodworx Adam Van Hoose began his woodwork-

flights of wine. He sources his materials

ing journey five years ago when he

from local mills.

built a headboard for his own bedroom.

“I let the wood decide,” Van Hoose says

“Looking around at different styles and

of his design process. “Each piece [of

prices, I figured I could do it better and

wood] is so unique and complements

cheaper myself,” he says.

each other differently.”

He found his niche in cutting boards and

Did you know? Eastwood Woodworx’s

charcuterie boards, which he could pro-

most requested board pattern is a combi-

McKenzie Houseman says she re-

duce in his two-car garage in Eastwood.

nation of cherry, walnut and maple, and

ceives calls when trees have fallen

You’ll see his boards at Chelsea’s Restau-

was featured in a syracuse.com video by

in Cazenovia, allowing her to local-

rant and Bar, displaying appetizers and

food writer Charlie Miller.

CAZENOVIA CUT BLOCK Instagram: @CazenoviaCutBlock

ly source materials for the family-run business started by her late brother, self-taught woodworker Tim Hughes. “I can tell you each street where the tree used to grow,” says Houseman, who stocks the showroom at 20|East with other handmade treasures from local farmers and artisans. Houseman shared the inspiration behind the hand-hewn products, which PHOTOS COURTESY OF CAZENOVIA CUT BLOCK, EASTWOOD WOODWORX, CREEKSIDE WOODWORKS

are produced in partnership with D.R. Cornue Woodworks, also in Cazenovia, Mark Stinson Vessel Company and Dr. John McCabe.

CREEKSIDE WOODWORKS

“We work with what Mother Nature

Instagram: @Creekside_Woodwork

creates,” she says. “We find the beauty in the live edges of fallen trees and

Jeff Haines found his passion for woodworking as

the stunning grain created by Am-

a teenager, studied carpentry and cabinetmaking

brosia beetles and other natural ele-

at SUNY Delhi, and spent more than two decades

ments. We work with the wood until

building and installing custom cabinets, bookcas-

it stops speaking to us; that means it

es and furniture in Central New York. During the

is ready. The best part is the reveal,

early days of the pandemic, Haines said he spent

when the board is shaped and sand-

a lot of time reflecting on his career and created

ed to perfection and the cutting board

a new collection of hand-crafted trivets, cutting

oil is applied. This is when you truly

boards and serving platters. Haines welcomed the

get to see every unique feature come

public into his Kirkville workspace on the banks of

to life.”

Chittenango Creek last fall to see how his boards are made. Customers can also shop online at www. creekside-woodworks.com. J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

R I S I N G S TA R S BY AMY BLEIER LONG P H O T O S B Y C H E R I LY N B E C K L E S

“Sourdough starter” became a trending

While you can’t just stop by to grab a loaf

term last year, and it wasn’t surprising

of this or a half dozen of that, home bakers

since the act of cooking or baking can evoke

are hard at work throughout the week

feelings of safety, comfort and connection.

developing and evolving recipes, managing

For some though, making food is more of a

orders and often waking up in the wee hours

passion than a pastime.

to ensure your order is the freshest it can be.

The pandemic pushed several talented

Cakes, cupcakes and cookies get a lot

young bakers to start new home-based

of attention, but as we found, breads

businesses and created a demand that took

and pastries provide plenty of room for

these fledgling operations to the next level.

experimentation and creativity. Feast your

With home processor licenses and certified

eyes on five small (really small) businesses

kitchens, they made their labors of love

that will satisfy your sweet and

available to a wider audience.

savory cravings.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Challah at Me As the pandemic took hold in New York City, Maura Koenig’s mother picked her up from her Upper West Side apartment and brought her home to Syracuse. Key parts of her job at a Jewish nonprofit — students on college campuses and in-person events — were already on pause; she was eventually laid off and she remained at her parents’ house, but for how long, she didn’t know. Amid the uncertainty, she baked challah (pronounced with a guttural ch sound), a spongy traditional egg bread similar to brioche, for Shabbat as she was accustomed to doing each week. Her parents shared photos on social media and people in the local Jewish community and farther afield started asking if she delivered. In May 2020, she launched with four flavors: plain, sesame, brown sugar-cinnamon and everything bagel. Orders varied weekly, but in September, just before the high holy days, a mother of a Syracuse University student reached out to her to see if she could deliver some challah to campus. Koenig said she could, and the mother said she’d like to tell a few friends. The next morning, Koenig woke up to 80 orders. Now she makes dozens of loaves each week. In October, she began connecting with other challah bakers on Instagram and found an incredibly supportive and energizing community. Some other modern flavors she’s created are Oreo-andNutella-stuffed, za’atar and olive oil, lemon poppy seed and rosemary and garlic. For Passover, when leavened bread is verboten, she made chocolate-covered matzoh, almond sugar cookies and coconut macaroons, and for Purim she made hamantaschen cookies. Judaism and building community wherever she goes are two important facets of her life, so to see the response to her challah and to have found new friends around that passion means a great deal to Koenig. “It’s the best thing that I could’ve done this year,” she says.



Top, Maura Koenig in her parents’ kitchen. Middle, Koenig braids a challah. The bowls in the background, which she uses when her dough is rising, belonged to to her great-greatgrandmother.

For more information, visit challahatme315.com and @challahatme315 on Instagram. Pickup is at Smith’s Restaurant Supply on Erie Boulevard with special pick up for SU students near campus. Deliveries can be made within a 10-mile radius of Nottingham High School. Koenig also ships anywhere in New York State.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Alexander bakes her rustic loaves of sourdough bread, which come in plain, whole wheat and three-seed whole wheat, for pickup and delivery on Wednesdays. She uses her own “wild yeast” sourdough culture.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Emily Alexander in her home kitchen with loaves of sourdough and regular and petite brick-oven pizza crusts.

Em’s Artisan Baking Emily Alexander applies a wabi sabi philosophy to her calling as a baker of artisan breads and pastries. For her, the “imperfect” rustic, handmade items are beautiful both in presentation and their expression of the heart and sacrifice that went into making them. She has a reverence for home-cooked meals and food’s ability to not just satisfy hunger but to recapture a particular feeling or memory, or create a new one. When the pandemic struck, Alexander had only been in business for about 9 months, selling mostly at farmers markets in the Auburn area. Without in-person events, she decided to offer delivery on her sourdough bread and cinnamon rolls. Business boomed due to product scarcity at grocery stores and the undeniable appeal of fresh baked goods. She has since expanded her menu significantly with breads delivered on Wednesdays and decadent cinnamon rolls and scones on Saturdays; Focaccia can be ordered for either day. Loaves of sourdough (specialty flavors include cheddar, Kalamata olive and bacon), 12-inch and 6-inch pizza crusts, baguettes and Italian bread are baked in her brick oven. Alexander sources flour, eggs and dairy locally and frequently uses herbs from her own garden and fresh produce to create seasonal offerings. Special occasions see cookies



For more information, visit emsartisanbaking.com and @emsartisan on Instagram. Pickup is in Auburn and deliveries can be made in Auburn and Skaneateles. This summer she will also be at the Auburn Farmers Co-op Market on Saturdays.

and brownies added to the lineup. Alexander uses her Instagram account to inspire others the way she was when she pursued the culinary arts after a meaningful post-college sabbatical to Italy. “It just became a self-taught passion that I really wanted to be able to share with people,” she says. J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Fatcat Baking When Megan Mills’ early interest in cooking wasn’t fostered by her parents, she directed that energy toward a degree in advertising and editorial photography where she could make food look beautiful. Several years later, she’s making picture-perfect pastries with help from her partner Alex Rydzak. In 2019, after receiving a baking certification from the Culinary Institute of America, Mills was seriously considering a career change; she’d also been working part time in a Syracuse café. They tested the waters at a vendor event that December, but when she was furloughed a few months later, she decided it was time to go all in. Fatcat initially launched with vegan and non-vegan pastries; to stay in line with the way the couple eats, Mills decided to shift to vegan only. The lemon basil scones may be better known, but fans also clamor for their fresh-baked muffins, fruit handpies and soft pretzels. Their power energy balls and sweet cinnamon tamal are also gluten free. For those hesitant to try vegan items, Rydzak says, “We’ve [seen] lot of developments happen around plant-based products... It gets better every day.” Mills dreams of moving into a kitchen space and broadening her scope. For now, local cafés carry her

Clockwise from top left, an everything bagel soft pretzel and a sea salt soft pretzel; lemon basil scones; Fatcat Baking co-owners Alex Rydzak and Megan Mills; Mills scoops cookie dough onto a pan.

products each week. Fatcat takes personal orders by request, including those for cakes and cupcakes, and vends at the CNY Regional Market at least once a month. The duo will use the market as a bit of a test lab to try new items and flavors to see how customers respond. “Food is so near and dear to people,” Mills says. “I’m sharing myself with somebody and they’re enjoying it through food. It means the world to me.” 70

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T



For more information, visit fatcatbaking.com and @fatcatbaking on Instagram. Find Fatcat Baking at SkyTop Coffee in Manlius, Pawsitivtea CNY Café and Cat Lounge in Syracuse, People’s Place at SU and Earthbound Metaphysical Shoppe in North Syracuse, or the CNY Regional Market on the first Saturday of each month.

Above, Travis Barr, left, and Alex Altomonte in their new store. Top right, a box of mini scones. Right, the popular cranberry orange and Belgian chocolate scones, plus the Scottish shortbread.

H. Grey Supply Co. When members of your family are responsible for some of the

flavor combinations, which have included lavender white choc-

longest-serving and most popular institutions in town, there

olate, blueberry lemon and butterscotch Irish cream. Altomon-

could be pressure to uphold the tradition of hospitality and en-

te, who once owned a home-based ice cream business, had ex-

trepreneurship. Travis Barr doesn’t seem to feel the pressure

perience in creating a sense of ambience and nostalgia through

but he does indeed carry on the legacy.

food. “That’s something the scones have,” he says. “They feel

In April, Barr and his partner Alex Altomonte opened H. Grey

like a treat, they feel like home.”

Supply Co. in Cazenovia, named to honor his late grandfather,

Fresh batches of scones, mini scones and buttery Scottish short-

long-time owner of The Brae Loch Inn. H. Grey is not a bakery

bread bars arrive in store Friday mornings. Savory scones, like

— it’s billed as a modern general store — but it features special

feta spinach and chive onion bacon, can be ordered by request.

homemade pastries adapted by Barr from his grandfather’s rec-

Since the store opened, Barr’s brother Jason Longo has picked

ipes. Their scones earned a following over the last year when

up the mantle. Longo is getting his kitchen certified and estab-

they were sold at 20|East in Caz and SkyTop Coffee in Manlius.

lishing his own rhythm and recipes. Barr says they’re planning

Customer favorites cranberry-orange and Belgian chocolate

much more based off the scones’ success. “It feels like I’m con-

are consistently stocked. The couple loves experimenting with



tinuing something that [my grandfather] left for us,” he says.

For more information, visit hgreysupplyco.com and @hgreysupplyco on Instagram. H. Grey Supply Co. is located at 53 Albany St., Cazenovia. J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

NICE Biscuit Last spring, less than 24 hours after marveling over a particularly delicious breakfast of vegan biscuits and gravy, Austin transplants Evan Furey and Cristen Crew started a business that allows them to share the comfort of a hot biscuit with the rest of us. The business’ name reflects who they are as individuals, what the company is — 100 percent vegan, organic and environmentally conscious, and what it provides — Southern hospitality and a warm, comforting experience. “For us to supply something that everyone can eat for breakfast, and meat eaters and vegans alike can sit around a table and enjoy something together, that was really important for us,” says Crew. In addition to the biscuits and gravy that started it all, NICE Biscuit offers from-scratch buttermilk; jalapeño cheddar; and cheddar and chive biscuits tucked in stamped linen towels to keep them warm. The buttermilk recipe is the base for their sweet versions, such as the biscones, jam-filled The Sweet Nellie and iced biscuit bites in three flavors. Crew developed the “meats” on their stacked sandTop, glazed chocolate iced biscuits. Top right, Crew fills The Sweet Nellie with house-made jam. Above, buttermilk biscuits, mixed berry jam and vegan hunny.

wiches as well as their hunnies, hunny butter and organic berry jam, all of which add even more flavor dimension. After only two months, they outgrew their home kitchen and have since been producing out of a commissary. The couple is actively scouting for a larger location of their own, which will allow them to expand their capacity — they sell out each week — and menu in the way that they already envision, with lunch items and drinks. Furey says, “The people have spoken, right? They want more and we’re ready to give it to them.”

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Top, NICE Biscuit co-owners Evan Furey and Cristen Crew in their commissary space. Left, the breakfast sandwiches: The Chicky Baby (top), The Buck (bottom left) and The Wrangler (bottom right).



For more information, visit nice-biscuit.com and @nicebiscuitsyr on Instagram. Pickup is in Syracuse near Carrier Circle and deliveries can be made in 16 zip codes in and around the city.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

H AV I N G A H AY DAY Rohe Farms’ summer camp connects children with nature and farming BY M J K RAV EC

In a grassy pen, the chickens are pecking the ground, clucking some secret language. They don’t seem to mind when two little girls, ages 4 and 6, pick them up and carry them around. One of the girls finds an egg and runs over to her mother, squealing in delight. “You found an egg!” says Caitlin Rohe Eaton. It’s a perfect example of the kind of joy kids find at Rohe Farms: Summer on The Farm camp. The girls, Evelyn, 4, and Avery, 6, are the daughters of Caitlin Rohe Eaton who runs the camp with her mother Trish Rohe. This month, about 80 kids will be here — snuggling baby chicks, building forts and catching tadpoles on a summer day. They’ll have free time with the animals. They’ll jump in the hay, walk the cows, wash chickens and taste lo-

PHOTOS COURTESY AMERICAN DAIRY ASSOCIATION NORTHEAST, CAITLIN ROHE EATON

cally made maple syrup. Just your typical day at summer camp — but one with a potbelly pig named Bo Peep who will spin in circles in exchange for graham cracker treats. Designed for children ages 6-12, including 5-yearolds that have completed Kindergarten, the camp runs six weeks starting the week of July 5. Now in its tenth At Rohe Farms: Summer on The Farm camp, children spend time with the animals and get up close and personal with nature, farming and finding out where their food comes from.

year, Rohe Farms: Summer on The Farm in Onondaga Hill has grown to be so popular, it’s sold out for 2021. Here, kids get up close and personal with nature, farming and finding out where their food comes from. They play outside, hike, run up hills, chase chickens and catch frogs. “The parents will say, ‘my kid is falling asleep at the dinner table,” says Trish Rohe, smiling, “That’s what good fresh air does.”

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Caitlin Rohe Eaton, right, talks to children about brushing cows in 2019.

DIGGING IT

farm from learning about farming [to] experiencing the joys of

Parents tell the family that they love to see their kids play out-

new life, playing with animals, collecting eggs, picking vegeta-

side, get dirty and tired and wake up the next day ready for more

bles and the simple things like exploring nature, building forts

adventures on the farm. It’s exercise that’s not only healthy for

and catching tadpoles,” says Caitlin. Caitlin graduated from Cornell University with a master’s de-

child suffers from anxiety, and we usually find those campers

gree in education (she previously earned a bachelor’s degree in

with a close animal friend by the end of the week,” says Cait-

animal science and business), they started plans for a summer

lin. “Spending time with any of the animals is calming and the

camp that would start in 2012.

campers feel that, too.” As a fourth-generation family farm with dairy and beef cows

HERD ABOUT IT

and 650 acres of crops, Rohe Farms is owned by Caitlin’s par-

To help spread the word, Caitlin created flyers promoting the

ents Trisha and Steve Rohe. Caitlin grew up on the farm milk-

camp and her parents distributed them to people they knew

ing and tending cows. She also served as a NYS dairy princess,

who had young children. They started small, with 12 kids and

educating the public about the importance of dairy products

two weeks of camp.

and the role they play in nutrition.

“That first year my younger sisters helped, my mom and my

“We have always talked about what an incredible experience it

grandma. We had so much fun, and it really felt like the kids were

is to be raised on a farm and how fewer and fewer families have

an extension of our family. The next year all of those campers

that opportunity,” she says.

wanted to come back… but with a friend, cousin or someone who

The family sold most of its dairy cows in 2010 and shifted their

heard about it. So I added more spots,” says Caitlin.

business model to offering corn mazes, a petting zoo and, for

Every year, as more families signed up for the camp, the Ro-

a few years, pumpkin picking. They also hosted field trips for

hes added more weeks and staff to their program. Today, more

schools and other youth groups.

than 450 kids have attended the summer farm camp, which

“We wanted kids to experience all aspects of growing up on a 76

Thus, the idea of a farm camp was born. In 2011, the summer

“We have parents who have shared before camp that their

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

has had a lasting impact on children who’ve spent time there.

PHOTOS COURTESY AMERICAN DAIRY ASSOCIATION NORTHEAST

the body, but the mind as well.

PHOTOS COURTESY OF CAITLIN ROHE EATON

The camp started in 2012 with 12 children. Today, more than 450 kids attend the summer farm camp, which has had a lasting impact on children who’ve spent time there.



For more information, visit rohefarms.com.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

“We have always talked about what an incredible experience it is to be raised on a farm and how fewer and fewer families have that opportunity.” Caitlin Rohe Eaton

“The parents will say, ‘my kid is falling asleep at the dinner table,” says Trish Rohe, shown with campers above. “That’s what good fresh air does.”

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

“Several campers have become interested in being a vet or a

love that,” says Caitlin.

farmer. Many families have built chicken coops and started

While they’re learning about agriculture, the children grow

hobby farms of their own after seeing the joy it has brought to

from these new experiences and often find a love for something

their kids,” says Caitlin.

they didn’t know existed.

Some of the learning activities on the farm include collect-

What’s most rewarding for her family, says Caitlin, is the re-

ing eggs and making breakfast foods. The children also learn

lationships they’ve built with the families that attend. Some

about maple syrup production and taste maple products. They

have been with them since the very first session and ended up

get to interact with dairy cows and see how dairy products are

sending all their kids to the camp. And some former campers

moved from the cow to the store. They’ll also pick vegetables.

who’ve aged out of the program are still getting their hands

“We send the kids home with zucchini and they come back

dirty and waking up excited to come back to farm camp every

with zucchini bread,” says Trish. “We love it.”

morning, but in a different capacity.

FREE RANGE

day of camp,” says Caitlin. “One young lady was having a hard

“Each year we have kids who are a little nervous on the first

There is also plenty of free time where children can interact

time leaving her mom the first day. The parents weren’t sure

with different animals, leap from the hay jump, play games,

how she would do with the animals and if she would make it

go on scavenger hunts and work their way through an escape

through the day. By the end of the day, she was carrying around

room adventure.

chickens, covered in dirt with a huge smile on her face. She

“But instead of a room, they are challenged to solve puzzles and riddles to get out of a multi-section cow trailer. The kids

came back each year after that. She is working as a counselor this summer.”

The camp offers plenty of free time where children can interact with different animals, leap from the hay jump, play games and go on scavenger hunts and hikes.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

F R E S H F R O M T H E FA R M S In CNY, there’s no shortage of area growers offering ways to get your supply of homegrown goodness through community supported agriculture. Here’s a list. Check websites for details.

Above, Turnips at Early Morning Farms, an organic farm in Genoa, and eggplant from Brady Farm on Syracuse’s South Side.

» Brady Farm, Syracuse Locally grown produce. Bradyfarm.org » Brownson Family Farm, Kirkville Homegrown fruits and vegetables and sweet corn. Brownsonfamilyfarm.com » Common Thread CSA, Madison Homegrown produce. Commonthreadcsa.com » Early Morning Farm, Genoa Homegrown organic vegetables. Facebook. com/EarlyMorningFarm » Eden Fresh Network Online marketplace of curated locally grown produce and locally made goods. edenfreshnetwork.localfoodmarketplace.com » Freedom Rains Farm, Pulaski Organic vegetables and fruits. Freedomrainsfarm.com » Greyrock Farm, Cazenovia Pasture-raised pork and chicken, grass-fed beef, local eggs, cheese. Greyrockfarmcsa.com » Grindstone Farm, Pulaski Organic fruits and vegetables, pasture-raised meats, natural dairy and pantry products. Grindstonefarm.com » Hartwood Farm, Chittenango Homegrown organic vegetables. Hartwoodfarm.com

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

» Jones Family Farm, Herkimer Cheeses, gelato, chickens, jams, jellies, butter and more. Anotherjonesfamilyfarm.com » Main Street Farms, Cortland Fresh vegetables grown organically. Flexible plans available. Mainstreetfarms.com » Mountain Grown Farm, Jamesville Heirloom, gourmet varieties of vegetables. Mountaingrownfarm.com » Off the Muck Farm Market, Canastota Homegrown fruits, vegetables, locally made breads, cheeses, coffee, pasta and more. Offthemuck.com » Old Fly Farm, Fabius Naturally homegrown vegetables. Oldflyfarm.com » Sankofa Farmers Market, Syracuse Fresh produce, meat, dairy, personal care products and more. Cafesankofacoop.com » Spencer’s Folly, Elbridge Seasonal vegetables, herbs, salad greens. Eggs and pastureraised pork, lamb, chicken also available. Spencersfollyfarm.com » Stones Throw Farm, Nedrow Seasonal produce and u-pick herbs, raspberries and flowers. Stonesthrowfarm.biz » Will-Sho Farms, King Ferry Pasture-raised beef. Fingerlakesnaturalbeef.com

PHOTOS BY DICK BLUME, TERI WEAVER

» Abbott Farms, Baldwinsville Homegrown produce. Abbottfarms.com

Making good CN Y SC OU T • FA R M T O TA BL E • A RT PROF I L E

LAZY SUMMER To me, a glass of strawberry basil lemonade is a simple pleasure. And I mean really simple: I don’t measure, muddle herbs or make a sugar syrup. Just a handful of fresh strawberries and some fresh basil leaves pureed, then stirred into a pitcher of lemonade. Sometimes (most of the time), I use Crystal Light for the lemonade, much to MJ’s chagrin. Or I use half of a peach and a large leaf of mint; it’s similarly refreshing (both of my flavors seen here). Wishing you a summer of simple pleasures.

PHOTO BY AMY BLEIER LONG

Amy Bleier Long

Making good

CNY SCOUT

Fashion statement BY AMY BLEIER LONG

Our belonging to a particular group, from a closeknit clique to a broader culture (or counterculture), can be signaled by the clothes we wear and how we wear them. That idea of belonging was top of mind for Cjala Surratt as she named her new vintage clothing business The Black Citizens Brigade. “Black Citizens” unequivocally addresses the validity of the existence and inclusion of Black and Brown people in all spaces. “Brigade” represents community and working collectively, but also a demand for proper representation and the opportunity to prosper. “There is a level of forcefulness to it because I’m also inspired by movements that have propelled the Black and Brown community forward,” says Surratt. Surratt is the full-time communications coordinator at Light Work, a non-profit photography organization that is part of Syracuse University. Over the last year, while juggling working from home and assisting her two daughters with remote schooling, browsing through racks of vintage clothes became a quiet refuge. Her eldest daughter started to scout with her and as they shared that time together, and as in-person events became possible again, Surratt realized they wanted to share the thrill of discovery with others. The Black Citizens Brigade specializes in vintage clothing from 1960 to 1980, and some second-cycle apparel, which is more recent. She sources her garments primarily by thrifting in Central New York and other northeast cities, curating a tight sartorial edit. Her inventory features dagger-collared button-down shirts, boxy blazers, sweater vests, Beyond exuding cool, Surratt’s racks of clothes represent a convergence of nostalgia, social justice and environmental consciousness. “I treat this business like I treat art, in that I think it’s a conduit for larger conversations,” she says. 82

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS BY LAIZA SEMIDEY

patterned suiting, outerwear and plenty of denim. Cjala Surratt’s eldest daughter, Sarhia Abdul Rahim, models a look styled by Surratt using vintage clothes from her inventory.

The styles she gravitates to evoke touchstone moments from her own childhood and from photos of her family’s elder generations. Surratt grew up accompanying her mom to consignment shops and the Salvation Army to purchase inexpensive clothes. She has a natural affinity for color, pattern and texture, and an eye for quality she attributes to her arts background, her great-grandmother — an expert seamstress — and her grandmother. The ability to spot well-crafted seams, pintucking and lining means the clothing she’s



For more information, follow @blk_citizensbrigade on Instagram.

curating is the antithesis of fast fashion. As a Black Muslim woman who wears a hijab, Surratt has experienced others’ assumptions projected onto her. The Black Citizens Brigade “champions style as a tactic of emancipation and an interruption of projected bias,” by which she

Top, Cjala Surratt. Left, Rahim models a 1970 knit dress. Thrifting together was a special way for mother and daughter to create an escape from the pandemic.

means people should think more critically about why they’re projecting those biases onto someone based on appearance, the implications and what opportunities might be afforded, or not afforded, because of those biases. Another impetus for Surratt’s focus on her brand’s specific eras is to confront the sense of erasure felt by people of color. While looking through vintage magazines and even local community retrospectives, Surratt felt affronted at the lack of Black and Brown faces. “I was like, Where are we? Where is our community? I know we

the consumers who frequent the neigh-

were present.” She sees the reclamation of

borhood or surrounding businesses. She

do impact the larger systems. The best moments so far, Surratt says,

these styles as a way of bringing that era

is looking for a spot that could serve as a

have been when someone tried on an item

into contemporary time and reinserting

storefront and provide space for the arts

and they were visibly moved by how they

people of color into the narrative.

and culture advocacy work that she does.

looked and felt in those clothes. The mo-

For now, The Black Citizens Brigade fol-

In regard to getting people past their

ments become more profound when that

lows the pop-up retail model. Surratt has

misconceptions about vintage clothing,

good feeling comes in contrast to the way

popped up at downtown spots including

Surratt says, “I think part of the entrée is

the person thought they would look in

the McCarthy Mercantile, Ecodessa (for-

we can do better for the environment.” To-

that piece, or what they thought some-

merly Gypsy Freedom) and Salt City Mar-

day’s fast-fashion pieces do not have the

one with their body type could or should

ket. At each pop-up, Surratt brings a dif-

longevity that quality vintage clothing has,

wear. “Who said you can’t? I think because

ferent assortment of garments. “I’m from

and waste is a significant issue for the in-

[we’ve] been inside so long with all of our

an arts background, so it’s a production,”

dustry during production and post-con-

insecurities, that it’s telling people, ‘be as

she says. To determine what she’ll show-

sumer. Buying vintage and second-cycle

bold as you want to be.’ That’s what being

case, she considers seasonality, price point,

clothing is a conscious approach to inter-

part of the brigade is, too. It’s cheering each

the potential audience at an event, plus

vene in small, yet sustainable ways that

other on [and] championing each other.” J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Chef-inspired ranges by Café help you cook and look like the pros. A Hidden Gem in Central New York Come Walk through History with Us! Brockway Trucks  Local History Trains  Military Memorabilia Agricultural History Vintage Tractors and More!

Three Unique Museums ~ One Price!

We offer a Spacious and Clean Family Friendly Facility!

Planning a Function? Ask about our Rental Spaces & Rates Groups Welcome Anytime with Prior Arrangements OPEN: Tuesday - Saturday 10:00 - 5:00 Days and Hours Subject to Change Please Call Ahead to Confirm Our Hours

4386 US Route 11  Cortland, NY 607-299-4185 www.cnylivinghistory.org Visit Our Website for Event Listings and Additional Information S9880394-03

at home

This is Not Now closer to you!

Olums.com 5775 Bridge Street on the Corner of Erie Blvd

Syracuse, NY 13057 Open Mon – Sat 10 a.m. to 7 p.m. Closed Sunday

APPLIANCES 84

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Call/Text:

(315)

414-2200

S9862142-03

Take-Out!

Convenient weekly pickups in New Hartford & Hamilton - Friday This is Fresh, Seasonal, Cooperstown & Dewitt - Saturday Gourmet Cooking

ReadyDelicious to Reheat and&Savor. Seasonal, Distinctive From our Famous Kitchen to Yours.

Please check our ever evolving Menu on the Website Convenient Weekly Pickups in:at or sign up for weekly emails

Cazenovia, Dewitt, Skaneateles, HornedDorsetInn.com New Hartford, and Cooperstown

We will reopen the dining room ... Menus and Details at at some point!

HornedDorsetInn.com

Order by (315) phone (315) 855-7898 855-7898 S9981192-01

Making good

FA R M T O TA B L E

It’s a crou, crou summer Fresh tomatoes, peaches, corn and crusty bread pieces sing in this Panzanella Salad from Apizza Regionale BY M J K RAV EC

The guests on the outdoor patio under the timber pergola at Apizza Regionale can finally wear sunglasses. It’s been a string of dark, cloudy days and downtown revelers are ready to soak up the sun. Inside, the mood is just as bright. With COVID restrictions easing, the staff is busy making pizza in the restaurant’s signature wood-fired oven imported J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Making good

FA R M T O TA B L E

from Naples, Italy. Apizza’s Owner and Operator Paul Messina, (who co-owns the restaurant with Dinosaur Bar-B-Que’s John Stage), comes out

Apizza Regionale Owner Paul Messina.

from the kitchen and invites us to a corner table to talk about better days ahead. As if on cue, “Piano Man” plays on the restaurant’s sound system and sets the mood. Messina says he’s nothing but grateful these days rant owners who he turned to for advice during the darker days of the pandemic shutdown. “It’s extremely humbling. Truly — the dedication of the people, it’s very humbling. Working with other restaurant owners has been really important to my success. These are all people I’ve turned to for guidance during the pandemic. And our customers really supported us and together we made it through,” he says. Loyal customers know Apizza’s commitment to using fresh, local ingredients in creating its pies, pastas and salads. Messina says that philosophy is inspired by the Italian approach to regional cooking and seasonality that uses “what’s good when it’s good.” 86

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS BY ALAINA POTRIKUS, SALAD PHOTO COURTESY APIZZA REGIONALE

— to his staff, his customers and fellow local restau-

“I source many ingredients grown, raised and produced locally in my menu. For our dough, we use fresh organic New York state wheat, stone ground locally to order. My mozzarella is stretched in house using whole milk curd from a local creamery about 35 minutes away. Most of the produce I use is sourced from as close as I can find it,” Messina says. Popular dishes include: The Arancini (house sausage, risotto, mozzarella, tomato sauce, grana), the Calabrian pizza pie (tomato sauce, soppressata, mozzarella, caciocavallo, fresh oregano, Calabrian chili-infused local honey), antipasti bowl and the seasonal Cannerone pasta (housemade local lamb sausage, Tuscan kale, asparagus and pecorino). During the summer months, the pizzas, antipastis and pastas on the restaurant’s menu all reflect what’s coming out of the ground during a very short growing season. For our July/August issue, Messina offers a Summer Panzanella Salad that uses fresh local heirloom cherry tomatoes, fresh peaches, local corn, homemade croutons tossed in a basil vinaigrette and a topping of fresh ricotta or goat cheese. “It’s a perfect representation of why I love tomato season so much. It is a [beautiful] array of ingredients that can be purchased and prepared when they have truly reached peak ripeness,” he says. When preparing, toss the tomatoes, peaches, croutons and corn together at room temperature

SUMMER PANZANELLA SALAD 3 oz. cherry tomatoes cut in half 2 oz. fresh peaches diced so they’re about the same size as tomatoes 2 oz. corn off the cob ½ oz. croutons 2 Tbsp. basil vinaigrette (recipe follows) ¼ oz. crumbled ricotta or goat cheese (try 2 Kids Goat Farm)

Basil Vinaigrette: 4 oz. fresh basil leaves 2 tsp. garlic minced 1 ½ cups extra virgin olive oil ½ cup white wine vinegar 2 tsp. salt 2 tsp. pecorino cheese 1 tsp. sugar 1 tsp. black pepper

Vinaigrette: Add all ingredients to food processor.

Blend until smooth. Season to taste. Croutons: Go with day-old bread for best results.

Tear into pieces, toss with olive oil, garlic powder and salt and bake ten minutes in 375-degree oven. Salad: In a bowl, mix cherry tomatoes, peaches, corn

and croutons with basil dressing and toss to coat. Place on salad plate and garnish with crumbled cheese.

with the basil vinaigrette kept cold in the refrigerator. Then top off the salad with cold ricotta or fresh goat cheese. Messina likes goat cheese from

What to pair with?

2 Kids Goat Farm to keep it hyper local.

Messina likes a New York State semi-dry riesling.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Making good

DOWN TO EARTH

WA I T, W H AT ? According to Kaiser Permanente, 40 percent (or 133 billion pounds) of food in the U.S. is thrown out and 95 percent of that food ends up in landfills where it produces methane — a greenhouse gas that’s 21 times more harmful than CO2. If discarded food were a country — it would be the third largest producer of greenhouse gases (behind China and U.S.).

Vegging out New cookbook features plant-based, minimal-waste recipes BY M J K RAV EC

How do you make the ideas of eating vegan, not wasting food and sustainability sexy?

ing it up with an eclectic playlist of music and food pairings.

Fuhgeddaboudit.

“The cookbook is more like a satirical, musical, plant-based,

Or better yet, try “Fetagetaboutit,” which is the title of a new

minimal-waste cookbook. So the book has real waste tips and

cookbook. Written by “celebrity chef” Beatmaster Bobby Slay,

real recipes created by a team of people, under the guise of one

“a chef by day and DJ by night,” this book features vegan rec-

over-the-top celebrity chef,” says Blaha.

ipes, tips on reducing food waste and a playlist of songs to lis-

The concept started as a joke on Instagram, when Blaha decid-

ten to while you cook, eat and help save the world a little more

ed to change his IG handle, pretending to impersonate celebrity

than you used to.

chef Bobby Flay as “Bobby Slay,” a chef and DJ.

Intrigued? That’s the idea.

readers how to waste less using plant-based recipes while mix-

“The actual conception of that joke came from nowhere hon-

Bobby Slay — a made up character inspired by another celeb

estly. I was having fun and wanted to confuse my friends. I would

chef — is the alter ego of local barista Kyle Blaha, who, with a team

post photos of my dinners and have emoji-filled dramatic text

of collaborators, created an unfuhgeddable book that teaches

with a song pairing at the end. People liked the joke and after

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

W E CA N B E H E RO ES “Fetagetaboutit” offers tips on how to shop efficiently, preserve your food, use leftovers and properly dispose of food. “From grocery cart to trash can, we covered loads of small things that can help improve your impact in the kitchen,” Blaha says. Here’s how to start. » Keep reusable grocery bags somewhere you’ll remember them, like the trunk of your car. Reusable bags are more sustainable than paper bags, which are still — unless you reuse them several times — single use items.



Check it out at happyprobably. com/product/ fetagetaboutitphysical-version/

» Make the most of your food purchases when grocery shopping. “When putting together a grocery list, pay attention to that one perishable item that you know might go bad and try to plan another use for that item… If you’re buying kale or potatoes for one meal, it’s probably going to go bad, so it’s a smart thing to do, when putting together a grocery list, ask yourself what else can you use it for?” » Prolong food freshness and go to savethefood.com/storage for tips on making your produce last longer. Certain foods — when stored together — can speed up decay, wasting food before you’re ready to use it. “It lists bread, produce, any kind of food and it tells you the optimal way to store it,” Blaha says. » Whether you have at-home compost or an outside source like OCRRA, a great way to keep it in the house is in a paper bag in the freezer. “Veggie scraps freeze well. There’s no smell, there’s no flies, it’s easier to transport” (to your compost bin in the garden or to OCRRA). Blaha says he uses a large cat litter bin in his freezer to store compost.

Collaborative team from left includes Ethan Tyo (recipes), Kyle Blaha (director, recipes, writing), Laura Markley (sustainability and design), Kae Bonaguro (baking and coffee) and Dalton Dobson (photography).

a while I realized that it could be something bigger than a social media stunt.”

PHOTOS BY DALTON DOBSON, GROUP PHOTO COURTESY KYLE BLAHA

Enlisting the help of friends Ethan Tyo, Laura Markley, Kae

“It is fun to say and that truly is the main reason it stayed as the title. The back cover of the cookbook even has the phonetic pronunciation of the word.”

Bonaguro and Dalton Dobson, Blaha’s concept of having his

On a serious note, Blaha hopes readers come away with a bet-

character offer his recipes/jokes/stories and music evolved into

ter understanding of the impact of food waste. “It’s more than

something that incorporated his team’s passions and talents.

just “an object in a trash can,” he says, noting that food waste ac-

And since all the collaborators were vegan, it made sense for the

counts for eight percent of global methane emissions, which is

recipes to be plant based.

significantly more damaging than CO2.

“The graphic designer on the project runs a cool sustainabil-

Overall, Blaha notes the mission of the book is to make sus-

ity platform, wastefreephd.com, so it felt natural to have the

tainable food habits more accessible to more people — not to get

sustainability permeate throughout the book as well,” he says.

everyone to go meatless.

A year and a half in the making, the book was released in Feb-

“Making sustainability accessible — I think it’s an important

ruary with the name Blaha created for his Instagram handle in

mission of our cookbook,” says Blaha. “We’re not advocating that

2018. Guiding readers through the book, Blaha’s character is a

everyone become vegan, but if you can make very small chang-

Brooklyn born-and-raised chef, so it made sense to title it with

es ... if everyone makes small changes — that’s more impactful

the New York catchphrase “fuhgeddaboudit,” he says.

than just a few people going 100 percent.” J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Making good

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

XR A XT X XPXRXO F I L E

Hilltop House and Stone Quarry Hill Art Park in Cazenovia.

Art house Dorothy Riester’s original mission continues to empower women and artists of color B Y N ATA S H A B R E U

In picturesque Cazenovia, a quaint home rests on top of a hill. Massive outdoor sculptures by well-known artists Rodger Mack, a former Syracuse University professor, and Miriam Nelson, a self-taught sculptor and psychotherapist, flank the narrow driveway leading up to it. The house belonged to artist Dorothy Riester, and her Hilltop House coexists with the surrounding Stone Quarry Hill Art Park to combine art and nature in a unique way. The home features eccentric installations by Riester, among them a wall that fuses inanimate objects together. The stone floor and her personal items combine to give the home a rustic, cozy feel. Her personality is ingrained in every crevice of the house, including the library, a later addition that includes piles of books on every topic imaginable. PHOTOS BY MACKENZIE SNELL

Riester, a preservation activist who died in 2017, held degrees in sculpture and design. She and her husband, Robert Riester, built Hilltop House more than 60 years ago as a place where artists could gather and share ideas. Today her mission lives on, with the home and accompanying art park’s recent addition to the National Trust for Historic Preservation’s Historic Artists’ Homes and Studios (HAHS) program, as part of its Where Women Made History campaign. J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

The addition of Hilltop House and Stone Quarry Hill Art Park to the HAHS, along with three other homes and studios owned by women artists, is an indication of progress. Women are increasingly being recognized for their accomplishments — an achievement that aligns with Riester’s original mission to create a space for people and artists of all backgrounds. The Hilltop House staff is pushing to acquire works from artists of diverse backgrounds. By forming a new art advisory committee that would seek works from women and artists of color and search for more artists in residence to occupy the property’s studio space, the staff hopes to extend opportunities to those outside of Cazenovia. According to Hilltop House CEO Emily Zaengle, previous open calls for artists tended to attract the same demographic: usually white, usually local. “And so it’s really important to us that the open call is intentional,” Zaengle says, “that we’re reaching beyond our own staff, beyond our own board and beyond our own community.” While she recognizes Riester’s own privilege when it came to establishing the art park, as well as her own home, as an inclusive space, Zaengle says she faced her own challenges as a woman questioning the narratives surrounding what an artistic space should look like. The addition of Hilltop House and the art park to HAHS is an endorsement of Riester’s commitment to merge art and nature. Zaengle says these types of places play a crucial role in showing how an artist can be “completely engrossed in art in every facet of her life.” Work is also beginning soon to preserve the structural integrity of the home, said Hilltop House Director Sarah Tietje-Mietz. Guided tours following COVID safety protocols occur Fridays and Saturdays throughout the summer. Visitors can step through each of its doorways into a series of “portals,” or 3-foot-by-3foot boxes with stanchions, to view the interior, while Riester’s personality is ingrained in every crevice of the house, including the library, a later addition that includes piles of books on every topic imaginable.

Tietje-Mietz speaks from outside. This will allow multiple parties to take turns observing the home while maintaining social distance.

Tietje-Mietz says. “That’s important to the home, which just makes me so happy and makes me feel that we are doing it in a way that is safe for our guests, safe for the staff and safe for the house.” In addition to the property’s large-scale sculptures 92

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS BY MACKENZIE SNELL

“There are enough access points to the exterior that people will be able to see every single space,”

(some of them by Riester herself) and walking trails, United Climate Action Network, a local environmental organization, is planting 220 new trees to offset the carbon footprint. This initiative is in collaboration with SUNY-ESF REISTER PHOTO BY MICHELE GABEL, SCULPTURE PHOTO BY ANDREA KENNEDY

students who created the design plan. Decades after Dorothy Riester first established Hilltop House as an artistic center to connect the community, this historic home continues to thrive. Ensuring that Hilltop House and Stone Quarry Hill Art Park remain accessible and inclusive to all visitors and artists, it continues to challenge depictions of how art is meant to be experienced. Its addition to HAHS is a steppingstone that not only brings recognition to Hilltop House and Stone Quarry Hill Art Park, but also provides the staff with an incentive to continue their mission as they push for more representation for women and artists of color. “Our visibility gives us... a bigger platform. It shows that what we are doing and who we are is a valuable resource to the greater arts and culture commu-

Top, Sculptor Dorothy Riester in Hilltop House in 2010. Above, Riester’s steel and silver nickel-plated interpretation of the menorah story was installed at Temple Adath Yeshurun in 1970.

nity on a national level,” Tietje-Mietz says. Natasha Breu and Mackenzie Snell are recent graduates of the Goldring Arts Journalism and Communications Program at Syracuse University’s Newhouse School of Public Communications.

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

Galleries

ARTRAGE GALLERY, THE NORTON PUTTER GALLERY

EDGEWOOD GALLERY

505 Hawley Avenue, Syracuse, artragegallery.org. Open noon to 6 p.m. Thursday and Friday, noon to 4 p.m. Saturday and Sunday. Free. Check their website for updates.

216 Tecumseh Road, Syracuse. 315-445-8111, edgewoodartandframe.com. Open 9:30 a.m. to 6 p.m. Tuesday-Friday, 10 a.m. to 2 p.m. Saturday. Closed Sunday-Monday.

Leslie Feinberg: Screened In, Looking Out: A Disabilities Photo Exhibit. Renowned trans activist, historian and author of the groundbreaking gender-nonconforming novel “Stone Butch Blues” — Leslie Feinberg began making this photographic series between summer 2009 and winter 2011, when ze was forced to relocate to Syracuse, N.Y., because of failing health. (Ze/hir and she/her were Feinberg’s preferred pronouns.) Hir long-standing Lyme+ illness began in the 1970s when there was limited knowledge related to the disease. Anti-trans prejudice embedded in the for-profit health system severely damaged her care and her health to the end of her life. When hir ability to complete writing projects became impaired, she turned to photography to create art through a political lens. In the 2000s, Feinberg posted her images online with a focus on disability issues and class consciousness. Through July 11.

Art Speaks. The Central New York Branch of the National League of American Pen Women celebrates its 95th Anniversary in 2021, having been founded in Syracuse on October 1, 1926. Membership in the NLAPW is made up of women artists, writers, music composers and allied arts. Currently, there are 24 members. Most members will be participating in the Edgewood Gallery show, “ART SPEAKS,” either as exhibiting artists or as poets submitting ekphrastic poetry associated with the Edgewood event. Mary Raineri, who is a Pen Women member, will be exhibiting jewelry along with invited ceramicist David Webster. Through Aug. 13.

CAZENOVIA ARTISANS GALLERY 39 Albany St., Cazenovia. 315-655-2225, cazenoviaartisans.com. Open 10 a.m. to 5 p.m. Monday through Saturday and 10 a.m. to 4 p.m. Sunday.

Visiting Artist Series: Colors of Nature. New collage paintings by Alyson Markell. Reception 2 to 5 p.m. July 10. Runs through July 31. The works of Robert L. Kasprzycki, painter of oils and acyrlics. Reception 2 to 5 p.m., Aug. 7. Runs Aug. 1 through 31.

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

Familiar Reimagined. Karen Burns, semi-abstracted landscape oil paintings; Nancy Nixon Ensign: “An Artist’s Year in Quarantine” mixed media; Shawn Halperin: wood and bronze summer jewelry collection; Geoffrey Navias: sacred vessels made from trees brought down during local climate storms. Runs Aug. 20- Oct. 1. EVERSON MUSEUM OF ART 401 Harrison St., Syracuse. 315-474-6064, everson.org. Open noon to 5 p.m. Wednesday and Friday, noon to 8 p.m. Thursday, 10 a.m. to 5 p.m. Saturday and noon to 5 p.m. Sunday. Closed Monday-Tuesday. $5 suggested donation.

Jaleel Campbell: Homecoming. The artist’s first solo museum exhibition in his hometown of Syracuse, features digital illustra-

PHOTO BY JAMIE YOUNG, COURTESY EVERSON MUSEUM OF ART

Floating Bridge at Everson Museum of Art.

tions alongside newly created video works, and a series of his “Jalethal” dolls. Through Aug. 1. Tête-à-Tête-à-Tête: Drawings by Beatrice Wood. Although known primarily for her lustrous ceramic vessels, legendary artist Beatrice Wood was a prolific drawer with a penchant for depicting sidelong glances and body language between couples (and thruples!). Particularly relevant during a pandemic that will long be remembered for social distancing, Tête-à-Tête-à-Tête is a celebration of Wood’s uncanny ability to capture the inherent drama of social interactions with a few deft strokes of her pen. Through Aug. 8. Who What When Where. Based upon the iconic 1998 Carrie Mae Weems work of the same name, Who What When Where explores questions of identity, place and time while investigating the four words fundamental to the construction of narratives. Through Aug. 22.

Beatrice Wood at Everson.

Karen Burns at Edgewood Gallery.

Beyond the Blue. After more than a year of COVID-19 isolation, the Everson Museum is grateful to shake off the blues by exhibiting life-affirming works from the permanent collection that are filled with joy, humor and, above all, color. Beyond the Blue is presented in collaboration with Art Macao 2021, an annual celebration of the arts on the island of Macao, a popular tourist destination near Hong Kong. In addition to a physical exhibition at the Everson, these works will be shared digitally with millions of visitors to Art Macao, an international art festival presented in museums, hotels and other popular tourist destinations near Hong Kong. Through Nov. 21. ONONDAGA HISTORICAL ASSOCIATION

PHOTOS COURTESY EVERSON MUSEUM OF ART, EDGEWOOD GALLERY, CAZENOVIA ARTISANS

321 Montgomery St., Syracuse. 315-428-1864, cnyhistory.org. Open 10 a.m. to 4 p.m. WednesdayFriday, 11 a.m. to 4 p.m. Saturday and Sunday. Free but donations encouraged. Check their website for updates.

Freedom Bound: Syracuse & The Underground Railroad. Dedicated to the history of anti-slavery and Underground Railroad activity in Onondaga County, Freedom Bound personalizes the story of the Underground Railroad while educating visitors about slavery, abolitionism, tolerance and the meaning of freedom through a highly immersive experience. OHA has recreated the story of how slaves had to make the decision to escape, leaving behind family and the only world they knew, for a chance at freedom. Meet Syracuse stationmaster Reverend Jermain Loguen; fellow abolitionist leaders, Samuel May and Chloe Merrick; freedom seeker, Frank Wanzer; and anti-abolitionist B. Davis Noxon as they describe the Underground Railroad environment in Onondaga County before the Civil War. See the gallery come alive with the lights, images, voices, sounds and music of the period, helping to tell this important piece of our local history. Also see earthen faces found in the basement of the Wesleyan Methodist Church, possibly carved by escaping slaves hiding in the church.

Robert L. Kasprzycki at Cazenovia Artisans.

From Laying the Foundation to Forging Ahead: Jewish Contributions to Syracuse & Onondaga County. The exhibit on the first floor of the Onondaga Historical Museum emphasizes the Jewish role in advancing the social, religious, economic and political fabric of Syracuse and Onondaga County, and is divided into four sections: Community, Business, Entertainment and Athletics. For instance, Community focuses on the old Jewish neighborhood, synagogues and people. Business concentrates on small to large Jewish-owned retail stores, factories, and other businesses such as Flah’s, Fleischman’s, SYROCO, Oberdorfer Foundry and United Radio. Entertainment highlights the local and nationally known song and comedy writers, authors, actors, singers such as Harold Arlen, who wrote “Somewhere Over the Rainbow,” and the Shubert brothers who amassed the largest theatrical empire in America. Athletics features several local Jewish athletes and sports teams such as Dolph and Danny Schayes, Myer Prinstein, Dave Brodsky and the Young Men’s Hebrew Association’s championship basketball team. J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

#goodlifeCNY We think that no matter what you are looking for, you can find it in Central New York. Beautiful seasons, great food, low cost of living, easy commutes, a strong infrastructure of healthcare and educational institutions and plenty of job opportunities. There’s no question we live the good life in Central New York. And CenterState CEO, along with several companies, are working together to make sure more people know about it. The New York Times, The Wall Street Journal, Bloomberg News and Business Insider all cite an

WE KNOW HOW GREAT LIFE IN CNY IS AND WE’RE SPREADING THE WORD

Advance Media New York is telling the CNY story through a multimedia marketing campaign, illustrating the beauty of our home, with its abundance of jobs, easy commutes and countless entertainment and recreational options in a beautiful central location. Among the website’s many features is a job board for hiring managers and job seekers that pulls jobs from rapidly expanding companies in Central New York. It lets job seekers share information about their experience and career interests, giving participating employers access to a qualified pool of candidates

exodus of young people from bigger cities like New

interested in finding employment in the region. It

York, San Francisco, Houston and others to mid-

can be accessed from the Good Life CNY site or by

size cities. A 2019 US Census Bureau report found

linking directly at https://careers.goodlifecny.com.

that roughly 27,000 people between the ages of 25

These companies are working together to build our community by attracting more people to con-

and 38 left bigger cities for less populated areas. Factors indicate younger people are looking for better housing costs, lower cost of living, shorter commutes, better schools, less stress and

sider working in Central New York and calling it home: » M&T Bank

» C&S Companies

That’s Central New York.

» Oneida Nation Enterprises, Turning Stone Casino

» Inficon

We need to make sure they know what a great place Central New

» National Grid

» Bristol-Myers Squibb

» Rapid Response Monitoring

» Dermody Burke & Brown

» Syracuse University

» Greater Syracuse Association of Realtors

better access to nature and a lower population density.

York is. And, there’s an initiative underway to promote living in CNY and the number of jobs available. CenterState CEO, the region’s business leadership organization, is leading several initiatives to help address Central New York’s growing shortage of available workers. They’ve partnered with Advance Media New York to create an all-in-one resource for CNY companies to sell the area to job candidates. The project, titled The Good Life, Central New York, includes a

» VIP Structures

» TTM

» Equitable

Join the initiative. Share the more than 3,000 job opportunities listed across high-level sectors like defense, engineering, health care and more.

multimedia marketing effort and a website that provides potential

Share the website with friends or family interested in making a

new Central New Yorkers everything they need to know about the

move. Use #goodlifeCNY to highlight the fun and beauty of your life

region, and to entice them to join us in the Good Life. Check out the

in CNY. Follow GoodLifeCNY on social media and share your love of

website at www.goodlifeCNY.com.

CNY. Find out more at goodlifecny.com.

Flashback

Miss America for 1955, Lee Ann Meriwether, joined Asher S. Markson in cutting the cake to celebrate Markson Bros. Furniture Company’s 50th anniversary in April 1955. The Markson Bros. Furniture Company building on Erie Boulevard East in Syracuse, c. 1955.

THE STORE WITH MORE A history of Markson Bros. Furniture Company

BY THOMAS HUNTER

the team to multiple championships. Asher Markson, Isaac’s son, became company president upon

The highly successful family business venture began when Abra-

his father’s death in 1948. Under Asher’s leadership, the busi-

ham and Isaac Markson opened the National Art Company at

ness became the largest furniture and household furnishings

227 North Salina St. in 1905, with only $200 that Isaac’s wife,

retailer in Central New York with three generations of custom-

Ella, had saved through her own thriftiness.

ers continuing to buy their furnishings there.

The brothers sold art items, household specialties and religious

In April 1955, Markson Bros. Furniture Company celebrated

merchandise. They expanded their business to include furniture

its 50th anniversary. Lee Ann Meriwether, Miss America 1955,

and incorporated as Markson Bros. Furniture Company. Markson

helped Asher celebrate Markson Bros.’s Golden Anniversary.

Bros. was reputed to be the first company in Central New York to sell merchandise on a credit plan in the early 20th century.

In November 1959, Asher Markson sold Markson Bros. Furniture Company to Sonmark Industries, a company formed in

Between 1918 and 1937, the company’s success allowed it to

Philadelphia. In 1961, Asher severed all ties with Markson Bros.,

expand to new locations throughout Central New York. Mark-

Inc. In 1968, the Markson Bros.’ building was demolished, clear-

son Bros. used two main advertising slogans: “You can always

ing the way for the Herald-Journal/Post-Standard newspaper

do better at Marksons” and “The Markson Bros. furnish a home

plant, which opened three years later.

from the cellar to the dome.” Markson Bros. even had its own

Thomas Hunter is museum curator at Onondaga Historical Association.

bowling team, with famed local bowler, Andy Piraino, leading

J U LY/A U G U S T

PHOTOS COURTESY OHA

Throughout most of the 20th century, the Markson Bros. Furniture Company was a business institution in Central New York.

CENTRAL NEW YORK MAGAZINE

Last word

WITH

TYKEMIA CARMAN Owner of Crave Dessert Studio in Syracuse BY M J K RAV EC

To top off our fabulous foodie issue, we thought it only fitting to catch up with Tykemia Carman, cookie artist extraordinaire, fresh off her December stint on Food Network’s “Christmas Cookie Challenge,” where judges Ree Drummond and Eddie Jackson noted her awesomely detailed decorating skills. Since then, Carman’s business has been cooking. So, what have you been up to since you appeared on Food Network? Right now, I’m in transition. I’m moving into a location in Lakeland at the old Corso’s Cookies. I’m expanding my production space, shifting into being able to serve locally and ship [orders]. What time do you get up in the morning and how do you take your coffee? I get up whatever time my son gets up (he’s two) — usually at 6:30. We’re all up. I take chocolate caramel creamer in my coffee. Carman’s creations above.

What’s your favorite season in CNY and why? Fall. I absolutely love fall so much, especially in Upstate New

What are you working on now? Summer is heavily into

York. It becomes this magical place — we’re still getting

wedding and bridal season… I’ve somehow become the

summer weather, the State Fair kicks it off and the leaves start

cookie lady — I make more cookies now, maybe because of

changing. I love the apple picking and pumpkin patches, the

the Food Network show. [People are ordering] anything with

cider — it’s just a fun time. And the clothing! I’m all about the

more fruity, summery flavors — lemon, raspberry… a lot of

layering and the sweaters.

macarons.

Favorite place to enjoy the outdoors in CNY? It’s always

What have you missed most during COVID? Definitely

nice to go to the local places like Chittenango Falls for walks

concerts and traveling. I can’t wait for concerts to come back.

or hikes and going outside and taking my son for a walk at Onondaga Lake Park. I think Syracuse is beautiful.

Do you have a favorite dessert? It depends on the season. I like ice cream in the summer. Fall and winter, I start getting

What are you watching right now? When I’m working, I’m

into poundcake and pies. I’m not a huge dessert person.

like to see kids knowing what they want to do — that’s so in-

What do you like most about your career? The ability to be

teresting for me, because I didn’t know until I was 24 (laughs).

creative and to do what I want to do… with color and themes

Also “Nailed It!” on Netflix — they’ll give somebody, like a

and being able to put that into something you eat… It’s just

dad, a ridiculously hard cake to create and they have two

dessert, but the impact it has on people, they’ll tell me, ‘I gave

hours to create it and it never looks how they intended it.

this to someone and it made them really happy.’

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS COURTESY CRAVE DESSERT STUDIO

watching “9-1-1: Lone Star.” I also love “MasterChef Junior.” I

TIME TO WINDOW-SHOP FOR WINDOWS?

There’s never been a better time to elevate the look of your home, inside and out. With over 95 years of experience and over 7 million replacement windows and doors sold, the beauty and efficiency of Pella windows can help make a big difference in your home and on your energy bill.

Need more convincing? We promise the right product for you backed by the industry’s strongest warranties, and we’re committed to a simple step-by-step process and worry-free installation day.

Call: 844-305-8708 Visit: PellaSyracuse.com

S9920528-01

THE BEAUTY THE B E AU T Y O F P OSSIBI LITY OF POSSIBILITY We feature Merillat® Classic Collection

We feature Merillat® Classic Collection cabinetry – with timeless design choices cabinetry – with timeless design choices that inspire, functional storage solutions and that inspire, construction functional storage solutions dependable that’s built to last. and dependable construction that’s built to last. Your dream is our passion. Your dream is our passion.

Vance Laminate Grey Peterson Nightfall

Modern Kitchens of Syracuse Visit our award winning Design Showroom to see the complete Merillat Classic® Collection. Create Without Compromise! www.modernkitchens.com 315.437.1511 5801 Court Street Rd. Syracuse, NY 13206

S9801237-01

S9553950-01