Central New York Magazine - November/December 2023

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OUR TOTALLY LOCAL HOLIDAY GIFT GUIDE VETERAN BUSINESS OWNERS TAKE COMMAND BATTER UP! HOLIDAY CAKES THAT WOW A TASTE OF HOME: THE FLAVORS OF CNY


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ON THE COVER

PRESIDENT

EDITOR IN CHIEF

Tim Kennedy

Amy Bleier Long 315-282-8553 ableierlong@advancemediany.com

SENIOR DIRECTOR OF MARKETING

Lindsay Marlenga lmarlenga@advancemediany.com CIRCULATION MANAGER

Gerry Bauer 315-470-3118 gbauer@advancelocal.com MAGAZINE/EVENTS SALES MANAGER

Jennifer K. Queri 315-282-8622 jqueri@advancemediany.com

OUR TOTALLY LOCAL HOLIDAY GIFT GUIDE VETERAN BUSINESS OWNERS TAKE COMMAND BATTER UP! HOLIDAY CAKES THAT WOW A TASTE OF HOME: THE FLAVORS OF CNY

ASSISTANT EDITOR

MJ Kravec 315-766-7833 mkravec@advancemediany.com DESIGNERS

Susan Santola ssantola@advancelocal.com JoAnne Walsh jwalsh@advancelocal.com Kimberly Worner kworner@advancelocal.com

ADVERTISING ACCOUNT REPRESENTATIVE

CUSTOMER SERVICE

Debbie Feeley 315-282-8573 dfeeley@advancemediany.com

SUBSCRIPTIONS

315-282-8622 Contact Jennifer Queri or visit readcnymagazine.com

A mix of wooden, glass and metallic ornaments in a wooden bowl on a console at Natalie Greathouse’s home. Design by Susan Santola. See story, page 64.

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 © 2023. 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. 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.

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Editor’s letter As always, we’d love to hear from you about story ideas, thoughts, tips, suggestions, you name it. Drop us a line at info@readcnymagazine.com. And now, a word from our contributors:

Give a little bit of your love this time of year.

schooler was working on a

But before we get to the holidays, our

project about family and it

country will recognize the efforts, sacrifice

included traditions. I always

and honor of those who have served in the

struggle a little with what to say our

military. As veterans transition to civilian

traditions are because nothing we do feels

life, some find that their skills are well

especially unique. Some are directly tied

suited to entrepreneurship. We meet four

to living in Central New York and our

veteran business owners serving others in

seasons (strawberry, apple and pumpkin

a different way.

picking, for example). We like to enjoy an

Elsewhere in the issue, among other

annual late-summer vacation with friends,

stories, we present our annual gift guide.

have Pizza Fridays with my parents and

While bright-colored products are easier to

my sister’s family, bake cookies using my

shoot, I don’t want to miss the opportunity

husband’s family recipes and decorate the

to say gift cards for local services (massage,

tree together.

car detailing and so on) and experience

Maybe a lot of you have similar practices.

and small business owners. Consider a

joy. As Assistant Editor MJ Kravec found,

museum or zoo membership, tickets to

traditions make us feel closer to the people

a performance or a trip to a candle bar to

we share them with and they benefit our

create a custom blend (see page 86).

On writing about the candle bar trend

We also talk to Syracuse firefighters

Food is often a big part of familial and

who are bringing much more than gifts to

Lorna Oppedisano

cultural traditions. Writer Allison Kenien

children who’ve suffered emergencies and

was inspired by a farmers market visit to

losses in this past year.

“It was a delight to learn more about Auburn! I’m excited to plan a visit there soon to experience the city’s culture and history.”

explore some of the makers creating edible

We hope you enjoy this issue and we

delights and how you can easily incorporate

wish you and your loved ones a happy,

local ingredients into your recipes.

peaceful holiday season.

On writing about the city of Auburn

Other features highlight the extraordinary skill of five local bakers, and four designers give tips for adding seasonal charm throughout your home. To admire the decorative work of others, visit Upstate inns and former mansions that go all out at

Amy Bleier Long ableierlong@advancemediany.com

6

“In learning about candle making for this piece, I was struck by how powerfully scent can soothe, uplift and evoke the memories of the people or places we love.”

gifts are meaningful for both the recipient

Original or not, these good times bring me

well-being.

Becca Taurisano

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

PHOTOS BY MONICA BROWNING, COURTESY LORNA OPPEDISANO

E

arlier this fall, my middle


“I want to feel that I’ve made a difference.” “I’ve thought a lot about the impact of my career…I want to feel that I’ve made a difference and having played an important role in the Rural Medical Scholars Program, it truly is the legacy of my career.” These are the words of Carrie Roseamelia, PhD, former associate professor at Upstate Medical University, who pioneered the rural medicine program in the Department of Family Medicine. She is a new member of the Upstate Foundation’s Legacy Society, which is comprised of donors who have included Upstate Medical University in their estate plans. “The students I came to serve with this program are my legacy. I offered 10 years of my professional and personal life to expanding the mission of the Rural Medical Scholars Program. This work was incredibly rewarding.” That mission is to identify, recruit and nurture medical students who are interested in a future rural or small-town practice. “Preparing medical students to work with underserved communities is critical to the mission of serving Central New York and upstate communities.” The Rural Medical Scholars Program will be the beneficiary of Dr. Roseamelia’s legacy gift to the Upstate Foundation. “It’s never too soon to think about leaving a gift that might make a difference,” she advises. Please join Dr. Roseamelia in leaving a legacy gift today! To read Dr. Roseamelia’s complete story, visit www.UpstateFoundation.org/LegacyGiving, or to create your own legacy gift, call Upstate Foundation at 315-464-6490

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


Contents 64 Decking Out the Halls

8

44

50

54

76

Taking Command

‘Tis the Season to Eat Local

That Takes the Cake

Holiday Inns

Military veterans find fulfillment in starting their own businesses.

Spice up your holiday cooking with sweet and savory ingredients made in CNY.

Local bakers showcase their incredible skills with seasonal cake designs.

Surround yourself in luxury at these at these inns and former mansions.

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

PHOTO BY ALAINA POTRIKUS BECKETT

Spread holiday cheer throughout the house.


Departments

11 It’s All Good 11 Ways to embrace the season 14 Positive Vibes: Family traditions 16 Our Town: Auburn 21 Market Trends: Holiday gift guide

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35 Good News 35 Syracuse martial artist inspires young athletes 36 Downtown Doings: Elite Gaming

89

39 Caught Doing Good: Shop with a Firefighter 43 The Seen: A pictorial review of CNY’s social gatherings

85 Making Good

54

PHOTOS BY NORAH MACHIA, ALAINA POTRIKUS BECKETT, COURTESY INNS OF AURORA

85 Art Mart expands 86 CNY Scout: Sniffing out the candle bar trend 89 Farm to Table: Madison Bistro’s Roasted Mixed Squash with Herbs 92 Down to Earth: Reducing holiday waste 96 Art Profile: John Rohde, Episcopal priest and jazz saxophonist

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In every issue 6 Editor's letter 100 Galleries 105 Flashback with OHA: Syracuse’s tree trimming tradition 106 Last Word: With Biscotti Cafe & Pastry Shop’s Debbie Camire

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

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

SWEETEST SEASON BY M J K RAV EC

The start of November brings our thoughts closer to home. Family gatherings and candlelight, warm fires on cold nights and lingering around the dinner table call for sweet little somethings that make the season extra memorable. Here are seven ways to savor the warmth and brightness of the

PHOTO BY SHUTTERSTOCK

holidays now.


It’s all good

BRANCH OUT

S AV O R T H E F L AV O R

Try this versatile decorating tip from Amy Burns, co-owner of Fringed Benefits design service. Gather leaf-less branches (for small or large displays) from outdoors and secure in a pot or oversize vase. Position in a corner of a room or other space that needs an organic touch. String branches with fairy lights and leave up all winter long.

Rosemary is plentiful in grocery stores right now. Add a fresh sprig to kosher salt and store in an airtight container. Use to season chicken, potatoes or with olive oil to make a salty, herby bread dipper.

G O CA RO L I N G See “A Christmas Carol” at Syracuse Stage, Nov. 24 through Dec. 31. Co-produced with Syracuse University’s Department of Drama and featuring high-flying entertainment from 2 Ring Circus, “A Christmas Carol” offers its enduring tale of love and redemption in an unforgettable, magical setting at Stage. For tickets, go to syracusestage.org.

For truly unique gift ideas, check out CNY’s holiday markets and workshops. Navarino Orchard hosts its annual Holiday Market Nov. 11, featuring handmade creations, seasonal drinks and more in a farm setting (navarinoorchard.com). Visit Carol Watson Greenhouse’s Facebook page for info on her Holiday Open House coming in December, check out Crazy Daisies’ Winter Workshops starting the third week of November (crazydaisiesflowers.com), stop by Heritage Hill for their Arts & Crafts Barn Sale Nov. 11 and 12 (heritagehillbrewery.com) and visit The Wren’s Den Facebook page for dates on their Holiday Open House. 12

CENTRAL NEW YORK MAGAZINE

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PHOTOS BY SHUTTERSTOCK

HANDMADE SALE


T H E R E ’ S M O R E G R AV Y Boost the depth of holiday gravies with this tip from BuzzFeed. Add a teaspoon of soy sauce to your pan of gravy and stir to kick up the savory flavors.

ALL BUNDLED UP

PHOTOS BY SHUTTERSTOCK

Give yourself and others the gift of warmth with homemade fire starters. Bundle dried lavender, eucalyptus, sage and twigs and secure with twine. Drop into your fireplace or wood-burning stove to kick start a lovely evening by the fire.

SEEING RED Use in-season pomegranates to put a festive and simple touch on champagne. Simply float seeds in filled flutes to add bright color to celebratory bubbles. S10744291-01

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It’s all good

POSITIVE VIBES

WORTH CELEBRATING Family traditions are a boost to well-being

14

It could be as simple as making Grandma’s pumpkin pie,

a holiday event, brought about warm feelings in the subjects,

watching a football game together, decorating the tree or attending

and allowed family members to bond in ways that felt natural.

a religious service. Whether they’re secular or spiritual, taking

In addition, according to everydayhealth.com, a review of 32

part in holiday traditions (or any traditions for that matter) has

studies over several years found further evidence that holiday

benefits that go beyond making memories.

rituals and taking part in relaxing activities boost well-being and

No matter what your family ritual might be, keeping those

connectedness by lowering levels of the stress hormone cortisol,

traditions has been shown to boost your family’s well-being. In a

while increasing levels of the feel-good hormone oxytocin, which

group of studies published in the Journal of the Association for

is associated with connection and bonding.

Consumer Research, people who took part in family traditions

To practice: Start a family tradition of your own or continue

— big or small — reported a happier outlook and felt more

to uphold the ones you grew up with. No matter how simple or

connected to relatives. Even the thought of traditions, such as

elaborate your customs are, by taking part in meaningful traditions

watching a holiday special together, decorating or attending

together, you’ll create good feelings that can last a lifetime.

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

PHOTO BY SHUTTERSTOCK

BY M J K RAV EC


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It’s all good

OUR TOWN

Auburn BY LORNA OPPEDISANO

A relatively short drive from Syracuse, the small urban center of Auburn boasts a variety of destinations and cultural significance. Situated at the north end of Owasco Lake, the city was home to many abolitionists in the mid-1800s. With myriad culinary offerings, live music venues, theaters, historical homesteads and more, Auburn has something for everyone.

A Prison City strawberry ale named after Harriet Tubman.

HAVE A DRINK State Street in Auburn is home to several restaurants and bars.

GRAB A BITE Start strong at breakfast-all-day spots New Hope Mills Cafe & Store, Cafe 108, Auburn Diner or Pavlos’ Restaurant. Grab some pub fare at Parker’s Grille & Tap House. Global-inspired options abound, such as Mesa Grande Taqueria, Spoon and Forks Asia Cuisine, Don Juan Café Restaurant, Lasca’s Restaurant, Osteria Salina, Hollywood Restaurant, Michael’s Restaurant, Lavish Lounge and Moro’s Table. Sweeten your day with a pick-me-up from Camerons Bakery, Gretchen’s Confections, XL Cookie Company or Moonflower Macarons. Have a hot slice from Mr. Pizza, Giuseppe’s Pizzeria, Papa Paulie’s Pizza, Amelia’s Pizza or Angelo’s Pizza, burgers and sandwiches from Curley’s or Roseadah’s, or dig into a hand-cut steak at Balloons Steakhouse. Fried fish dinners from Seafood Express win raves. Visit nearby Elderberry Pond Restaurant for fresh seasonal ingredients grown on their farm.

Get a kick of caffeine in the genuine Japanese matcha from 3 Leaf Tea, located inside Zen Den Yoga Studio, or a beverage from either of the two drive-through locations of Simple Roast. Enjoy a local brew from Prison City Pub & Brewery, the original downtown Auburn location, the newer Prison City North Street Farm & Brewery, Shep’s Brewing Company or Next Chapter Brewpub. Have a pint at Kosta’s Bar & Grill, Tinker’s Guild or O’Toole’s. Try craft “honey wine” at Combgrown Mead. Have a drink and enjoy live music at Moondog’s Lounge or Britches’ Dance Bar. Join the cocktail club at A.T. Walley & Co., which meets the first Wednesday of each month. Pair a drink with the popular wings at Swaby’s Tavern, also known for its Auburn history themed interior. Explore hand-selected wines, ciders and spirits centered around small producers at The Underground Bottle Shop.

Get thrifty at Grandma Jaree’s Emporium or Regenerations. Reduce your footprint at Reuse Refuge; inside, you’ll also find Mandy Girl Boutique’s handmade items and thrifted clothing. Make masterpieces with supplies from Nash’s Framing & Art. Casa Latina’s offers imported products. Visit Lynch Furniture, family-owned and -operated for more than 100 years. Support female business owners at Melody’s. Find instruments and vintage albums at Speno Music. Browse gifts, jewelry and home decor at Suzy Q’s. Service your bike or buy one at L.B. Lightning Cyclery. Peruse men’s clothing at The Liberty Store and Tesoro’s Apparel. Find the perfect fit at West & Co. Diamonds. Take home local goodies from Taste NY Market inside the NYS Equal Rights Heritage Center. 16

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PHOTOS BY SCOTT SCHILD

SHOP LOCAL


THINGS TO DO

A statue of a young Harriet Tubman at the NYS Equal Rights Heritage Center is part of Harriet Tubman’s Lantern Trail, an interactive wayfinding exhibit.

Celebrate abolitionist Harriet Tubman at the Harriet Tubman Home, and soon the Harriet Tubman National Historical Park, tentatively slated to open in 2024. Continue exploring the past at the NYS Equal Rights Heritage Center and the Seward House Museum, historic home of William Henry Seward. Appreciate the arts at Schweinfurth Art Center. Cayuga Museum of History & Art includes the Case Research Lab (the birthplace of sound film), Carriage House Theater and Willard Memorial Chapel, which features stained-glass windows, chandeliers and mosaics designed by Tiffany Glass and Decorating Co. Enjoy theatrical productions at the REV Theatre Co. (formerly The Merry-Go-Round Playhouse). Take in theater, live music, cinema, comedy and spoken word events at Auburn Public Theater. Admire the architecture and browse books at Seymour Library. Catch a baseball game at Falcon Park with the Auburn Doubledays, the country’s only city-owned professional baseball team. Bring your little ones to Play Place, which caters to children up to age 6. Explore the Ward W. O’Hara Agricultural Museum, a museum of agricultural history and country living. Practice your swing at the Highland Park Golf Club, a semiprivate course, or Lakeview Golf & Country Club.

“It has been an honor and a privilege and a joy to come home again, to return to CNY to help rebuild downtown Auburn into a thriving, fun and happening place.” Angela Daddabbo, Artistic Producing Director, Auburn Public Theater

PHOTOS BY JIM HUGHES

ANNUAL EVENTS

Schweinfurth Art Center is home to Quilting by the Lake, rotating exhibits, classes and programs.

Explore Downtown Auburn First Fridays, featuring open houses and entertainment at museums, breweries, restaurants and shops. Honor the legacy of Harriet Tubman with Harriet Tubman Day. Recognize women in the craft beverage industry at the Brave Brews festival. Join in the Juneteenth Celebration each year. Celebrate Auburn with the Founders Day Festival weekend celebration. Find food, fine art and apparel at the Downtown Auburn Saturday Market during the summer. Catch a flick at Monday Movie Mania. Join in the festivities each September for Central New York’s TomatoFest. Trick or treat at Home Run Halloween. Celebrate the season with the Holiday Parade & Tree Lighting and Holiday Traditions Open House at the Seward House Museum in December. NOVEMBER/DECEMBER

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It’s all good

OUR TOWN

Emerson Park at the north end of Owasco Lake.

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Enjoy the pond, gazebo, gardens and clubhouse at Hoopes Park. In the winter, lace up your skates and in the summer don your bathing suit at Casey Park. Visit the historic Fort Hill Cemetery, incorporated in 1851. Veteran’s Memorial Park honors Cayuga County veterans who served in the United States military. Though a small amount of space, you can find a historical marker at Seward Park commemorating William H. Seward. The South Street Area Historic District Walking Tour follows the Harriet Tubman Memorial Highway and honors Auburn’s most famous citizens. Harriet Tubman’s Lantern Trail is an immersive, self-led outdoor exhibit that highlights Auburn’s history. Spend the day at Emerson Park, located on the north shore of Owasco Lake, which features everything from swimming to disc golf to concerts. The Auburn Public Art Trail features mosaics, murals and sculptures throughout downtown.

PHOTO COURTESY NYS EQUAL RIGHTS HERITAGE CENTER

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SYNPLE is a winter wonderland filled with many home decor, apparel, and gifting options.

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It’s all good

GIFT GUIDE

Their BY AMY BLEIER LONG PHOTOS BY AMELIA BEAMISH

From stocking stuffers and white elephant exchanges to special splurges, Central New York’s gift shops and boutiques will make your loved ones’ holidays bright.

NOVEMBER/DECEMBER

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It’s all good

GIFT GUIDE

SIPS IN THE CITY Cosmopolitan readyto-drink cocktail, $15.99, Epicuse, 334 S. Salina Street, Syracuse, 315-9601920, epicuse.net.

MAKE AN IMPRESSION Oval imprint plate, $70, Skaneateles 300, 2 W. Genesee Street, Skaneateles, 315-685-1133, skaneateles300.com.

FANCY FUCHSIA Silky woven tiered mini, $60, Apricot Lane Boutique, 6811 E. Genesee Street, Fayetteville, 315-870-9181. WHAT A DOLL Felt doll deluxe set in cinnamon, $36, and travel folding felt board, $14, Pride + Joy, 88 E. Genesee Street, Skaneateles, 315-685-7576, skanbaby.com. CRYSTAL CLEAR Acrylic serving utensils, $59, Nest58, 58 E. Genesee Street, Skaneateles, 315-685-5888, nest58.com.

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SOUND THE ALARM Birdie personal safety keychain alarm in blossom, $29.95, Fashion Rescue 911 Boutique, 52 Oswego Street, Baldwinsville, 315-857-6690, fashionrescue911.com.

SCARF PHOTO BY ALAINA POTRIKUS BECKETT

THAT’S A WRAP Cozy super soft scarf, $19.99, The Rose Cottage, 214 S. Manlius Street, Fayetteville, 315-637-1330, therosecottageny.com.

FASHION SHOW “Sewing Clothes for Barbie,” $17.95, Golden Bee Bookshop, 324 First Street, Liverpool, 315-299-5558, goldenbeebookshop.com.


TEA TIME Anjali’s Chai Masala tea, $21, Glow Yoga & Juice Bar, 6823 E. Genesee Street, Fayetteville, 315-446-4141, alignwithglow.com.

LET’S HANG East Side Tins recycled tin earrings, $30, Cazenovia Artisans, 39 Albany Street, Cazenovia, 315-655-2225, cazenoviaartisans.com.

TRIPLE HEADER Cap, $28, Fashion Rescue 911 Boutique.

RED SWEATER DAY Omaha cardigan in tomato red, $75, Emma + James, 25 Jordan Street, Skaneateles, 315-685-2747, shopejclothing.com.

CUFF LOVE Leather and bronze bracelet by Donna Smith, $48, The Wren’s Den, 2756 W. Seneca Turnpike, Marcellus, 315-952-5954, thewrensden.business.site.

HEY BUD Small vase by Marcia Rothenberg, $12, Salt City Artisans, 226 Hawley Avenue, Syracuse, 315-479-0400, saltcityartisans.com.

WATCH THIS Men’s watch, $19.95, Two Twisted Sisters, 25 Syracuse Street, Baldwinsville, 315-638-1955, oliveseaterybville.com. RING ME UP Rose gold .02 diamond .40 ruby ring, $825, Cazenovia Jewelry, 49 Albany Street, Cazenovia, 315-655-9114, cazenoviajewelry.com.

CARRY ON Ori Paddington Hip-small, $52, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-632-2192, paolakaygifts.com.

NOVEMBER/DECEMBER

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It’s all good

GIFT GUIDE

GOT PULL Men’s Puremeso Raglan Henley, $65, Emma + James.

COVER UP Merino Lambswool throw, $150, Skaneateles 300.

PIN IT DOWN Vintage SU sports pins, $0.50 each, Onondaga Historical Association, 321 Montgomery Street, Syracuse, 315-4281864, cnyhistory.org.

YOU GLOW Glass tealight holder, $34, Skaneateles 300.

DRAW THEM IN Crayon plush, $15, "The Day the Crayons Came Home," $18.99, Parthenon Books, 333 South Salina Street Syracuse, 315-463-8485, parthenonbookstore.

HOOP DREAMS Hoop earrings, $38, Salt Point Shop, 100 Brooklea Street, Fayetteville, saltpointshop.com.

NAH, IMMASTAY Skidless yoga mat towel, $68, Glow Yoga & Juice Bar.

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CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

FLORAL SUPPORT 24-by-18-inch lumbar pillow with florals and cranes, $49, Synple, 70 Main Street, Camillus, 315-320-4212, shopsynple.com.


A LITTLE DRINK Old Fashioned cocktail, $7, Epicuse.

LACY LOOK Bridget Blouse, $51, Sixty One Main Boutique & Beauty Bar, 61 Main Street, Camillus, 315-663-4034, sixtyonemain.com.

BUILDING WEALTH Construction Big Belly Bank, $99.98, First National Gifts, 2 E. Genesee Street, Skaneateles, 855-8109076, firstnationalgifts. com.

LIP SERVICE Lemon Bloom exfoliating lip scrub, $14.95, and lip balm, $9.95, Synple.

BOLD & GOLD Metal ring, $14, Genesee Daley, 54 E. Genesee Street, Skaneateles, 315949-4581.

GRAB A CAB French terry jumpsuit taxis, $48, Pride + Joy.

HUMOROUS HELP How to Adult cards, $10.99, Witty Wicks, 190 Township Boulevard, Camillus, 315-672-3110, wittywicks.com.

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

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It’s all good

GIFT GUIDE

SET DESIGN Bailey block-printed placemat set of 4, $64, Skaneateles 300.

WORDS TO LIVE BY Book Lover’s Advent Calendar, $29.99, Golden Bee Bookshop. LONG AND LUXE Kadija Dress, $321, Skaneateles 300. FLY GIRL Metal angel, $90, Fringed Benefits, 6850 E. Genesee Street, Fayetteville, 315-802-4353, fringedbenefitsdesign.com.

TREAD LIGHTLY Keen Zionic WP, $149.98, Roland’s Men and Boys Store, 14 E. Genesee Street, Skaneateles, 315-685-7389, rolandsofskaneateles.com.

WARM UP The North Face Men’s 1996 Retro Nuptse Vest Chlorophyll Green, $230, J Michael, 173 Marshall Street, Syracuse, 315-4714237, jmichaelshoes.com. MAKE A SCENE “It’s Magical” acrylic and watercolor on cheesecloth mounted on mulberry paper by Leigh Yardley, $200, Cazenovia Artisans.

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CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER


PARTY PLANNER Festival emergency kit, $25, 20|East, 85 Albany Street, Cazenovia, 315-8154540, 20-east.com.

CARI-BEIN’ Sandy Cayman Blue pint glass, $38, Mixed Methods, 215 E. Water Street Rear, Syracuse, 315-399-1766, letsgetmixed.com.

TOUGH STUFF Lamarque Rene leather jacket, $600, Mr. Shop, 259 W. Fayette Street, Syracuse, 315-478-3938, mrshopsyracuse.com.

SPARKLE AND SHINE Sequin dress, $86, Chloe’s Closet, 107 Brooklea Drive, Fayetteville, 315-6372513, facebook.com/ chloesclosetny.

GET IT ALL OUT Burn After Writing journal, $14, Drooz + Company, 36 E. Genesee Street, Skaneateles, 315-920-8888, droozandcompany. com.

ART PROJECT Sculpd Kids Home Pottery set, $65, Everson Museum of Art, 401 Harrison Street, Syracuse, 315-474-6064, everson.org

GREY MATTERS Martin Dingman Countryaire Plaintoe Dolphin Grey, $250, Paul Karaz Shoes, 414 E. Genesee Street, Fayetteville, 315-663-0200, paulkarazshoes.com.

MATZO MUNCHIES Ungapotchkies in dark chocolate and milk chocolate, $8.99 each, Epicuse.

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

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It’s all good

GIFT GUIDE

JOG YOUR MEMORY Correction satin jogger pants in mauve, $54, Cella V Boutique, 8395 Oswego Road, Liverpool, 315-430-4093, cellavboutique.com.

PRETTY SHADY Goodr “It’s Octopuses not Octopi” sunglasses, $35, J Michael.

PLUM ROLE Bracelet and earrings by Nancy Powell, $25, Salt City Artisans.

SO WRITE Majestic handmade acrylic fountain pen by JVS Woodturning, $328, Cazenovia Artisans.

EXCUSE ME MISTER Plant mister, $16, Olive + Fern, 19 North Street, Marcellus, 315-200-2464, shopolivefern.com.

JOIN THE CREW Velvet Soren long sleeve crew, $158, Mr. Shop.

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CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

GRAPE IDEA Brooklyn crossbody, $98, H. Grey Supply Co., 53 Albany Street, Cazenovia, 315-815-5016, hgreysupplyco.com.


NOW WE’RE COOKING Cookbook, $35, Skaneateles 300.

DECISION MAKER What to Eat spinning pin, $19, Papavero Clay Studio, 38 E. Genesee Street, Skaneateles, 315-685-6263, papaverostudio.com.

BLOCK PARTY Knit cardigan, $69, Fashion Rescue 911 Boutique.

TOOL TIME Tool bag and three-tool set, $35, Drooz + Company.

PINT PHOTO COURTESY JENI’S ICE CREAM

STYLISH SOUS CHEF “Little Chefs in the Kitchen” book, $16.99, and five-piece utensil set, $24.99, Colorful Inspirations, 170 Township Boulevard, Camillus, 315320-4364, colorfulinspirations. com.

IT STEMS FROM HERE Four-piece stemmed wine glass set, $59.99, Paola Kay Gifts.

SWEET TREAT The Artisan Ice Cream of the Month Club, $11.50 per month, H. Grey Supply Co.

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

29


It’s all good

FACE VALUE Decorative vase, $12, The Wren’s Den.

GIFT GUIDE

VINTAGE VIBES Cherise cowl multi pullover, $139, Floridella Boutique, 406 S. Franklin, Syracuse, 315-7417961, shopfloridella.com.

GOLD STANDARD Gold resin tree set, 16-inch, $38, 20-inch, $45, The Station 603, 603 E. Seneca Street, Manlius, 315-682-8741, thestation603.com.

HANG ON Keychain license holder, $11, J Michael.

A BRUSH WITH STYLE Shaving brush and razor stand, $16, olivewood shaving brush, $16, olivewood safety razor, $32, The Savage Homestead, 3 Fennell Street in the Old Stone Mill, Skaneateles, thesavagehomestead.com.

EAR APPARENT Heitzman silver orbit hoops large, $84, Mixed Methods.

THROW DOWN Sixty-inch throw, $129, Nest58.

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CENTRAL NEW YORK MAGAZINE

SOUP’S ON Soup crock, $9.95, French onion soup mix, $8, Rhubarb Kitchen and Garden, 59 E. Genesee Street, Skaneateles, 315-685-5803.

NOVEMBER/DECEMBER


CHARGED UP The Three Way Charging Valet, $49.99, Paola Kay Gifts.

CROP OUT Sterling cropped jacket, $119, Synple.

SCRATCH THE ITCH 100 Movies Scratch Off Bucket List, $14.99, Witty Wicks.

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NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

31


It’s all good

GIFT GUIDE

FRY DAY Egg pan, $22, Olive + Fern. FINE PAIR Classy bow tie stoppers, $12.50, Colorful Inspirations. House of Brown California red blend, $23, Communion Wine & Spirits, 109 S. Warren Street, Syracuse, 315-314-6004, thecommunion.life.

THE EYES HAVE IT Gel eye pads, $10.99, Witty Wicks.

Houseplants

WE’VE MOVED!

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Annuals

Decor

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32

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER


Don’t wait to get the care you need. When you visit the St. Joseph’s Health Cardiovascular Institute, you can expect the best. They’re rated high-performing in more heart procedures than all other area hospitals.* You’ll be back home and feeling better in no time. *U.S. News & World Report

A H I G H E R L E V E L O F C A R E | sjhsyr.org/cvi

S10729318-01

© 2023 St. Joseph’s Health. © 2023 Trinity Health. All rights reserved.


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Good news DOWNTOWN DOINGS • CAUGHT DOING GOOD • THE SEEN

INSPIRING THE NEXT GENERATION Decorated scholar and combat sports athlete Tahirah Abdul- Qadir beat thousands of applicants nationwide for a spot on the 2023 “Cracker Jill” team. Last year, the Cracker Jack brand added Jill to its roster and partnered with the Women’s Sports Foundation to launch the I Am Cracker Jill Award, recognizing and empowering young female athletes. Abdul-Qadir, a Syracuse University sophomore, started training in her father’s Syracuse studio at age 4 and has excelled in kickboxing, boxing and karate. She saw few female role models in combat sports, so when she learned of the award and its mission of representation and breaking down barriers, she immediately wanted to be involved. She hopes girls will be inspired by the sports journeys of the Cracker Jills, who persevere despite injuries and various challenges. Through prize money, media training and exposure online and in a commercial that aired during the Women’s FIFA

PHOTO COURTESY FRITO-LAY NORTH AMERICA

World Cup, she says Cracker Jack is “helping me gain a platform and have my voice be heard.”

For more information, follow @tahirahaq04 on Instagram.

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

35


Good news

DOWNTOWN DOINGS

Elite Gaming opened in the west side of the MOST building in fall 2022. “We think of it as an event space focused on fun, wrapped in gaming and sprinkled with good times,” says co-founder Matt Guernsey.

THE GAME OF LIFE Elite Gaming brings career skills, fun and competition to Syracuse

BY JACKIE PERRIN

The arena features a competition stage with projection screens,

They’re all partners in the next generation of video gaming

rows of PCs, console carts, a classroom, and a lounge with

in Central New York, says Matt Guernsey, co-owner of Elite

consoles, couches and a state-of-the-art projection dome. It is

Gaming, a three-year-old business he operates with co-founder

used for tournaments, special events, classes and is open to the

Rob O’Connor. Located at the Milton J. Rubenstein Museum

public two evenings a week for open-play gaming.

of Science and Technology (MOST) in Syracuse, Elite Gaming serves gamers from age 6 to 60-plus and it is poised to grow with the booming esports industry.

36

arena will double its square footage and number of computers.

At the arena, visitors will find a safe, enjoyable place to hang out, game and meet like-minded people, says Guernsey. “Everyone identifies as a gamer at Elite Gaming. There is no

Elite Gaming Arena opened in October 2022. The site, in the

judgment or toxicity. It’s an experience for the casual, laid-back

heart of the downtown entertainment district, proved a perfect

gamer who loves a game story or the fierce competitor looking

fit for the partners’ vision of a venue that combined fun and

to rise to the top. We have something for everyone.”

technology. Elite offers a 6,000-square-foot esports arena and an

Gamers can access an ever-changing library of the most

innovative Gaming Academy. In spring 2024, the multipurpose

popular titles, from Fortnite to League of Legends, or request

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

PHOTOS COURTESY OF ELITE GAMING

What do two creative entrepreneurs who love gaming, two colleges, 11 area school districts and a museum have in common?


a specific game in advance. Professional one-onone coaching is also available. In the Planetarium Lounge, which Guernsey says draws a lot of parents, gamers can come in and unwind or practice before taking the stage. “It’s the old planetarium I sat in as a kid. It was being used for storage. Rob and I sat in there countless times, envisioning a cool vibe [with] gaming on the ceiling and comfortable lounge seating.” COVID helped fuel the esports community because gaming gave people something to do and served as a social outlet. The collegiate esports community has been organized and growing for a few years. With middle and high schools adopting esports, the industry’s reach is increasing. Early exposure to esports provides students with social and emotional benefits, as well as academic and career advantages, says Guernsey. Esports is a billion-dollar industry, with an estimated $100 million in related scholarships available, according to The Academy of Esports. Students can gain valuable creative, technical and professional skills, which can be applied to many

jobs, some of which may not immediately come to mind when you think of gaming.

For more information: 500 S. Franklin St., Syracuse, elitegaming.gg

“There are ancillary careers that make this big gaming machine run. It’s not just the gamer you see on Twitch. The cool part is that most of them are transferrable to other industries,” Guernsey says. Syracuse City School District (SCSD) high school environmental science teacher and district esports coach Phillip Fargo says, “The U.S. Department of Labor identifies Professionalism/Work Ethic, Oral Communication, Teamwork/Collaboration, Critical Thinking and Problem Solving as five essential soft skills needed to develop a competitive edge in the workplace. Engaging in esports teams allows students a fun, effective and culturally relevant experience that helps them develop all five.” The accessibility of esports levels the playing field to include students who may never have competed

Herkimer) and the MOST. Its work will provide a

on a traditional sports team or participated in a

pathway to Herkimer College and Syracuse University

school activity. The benefits are exponential, says

esports programs. Elite consults with schools and

Guernsey.

districts to implement programs, including designing

“When kids participate in organized programs,

the spaces, configuring the technology, training

their attendance goes up, grades go up and their

coaches, providing the competition platform and

overall mood goes up. We have had the opportunity

arranging field trips.

to see this firsthand,” he says. Elite partners with SCSD, BOCES (Oswego, Madison,

Elite Gaming Academy is an immersion program for middle and high school-age students, serving NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

37


Good news

DOWNTOWN DOINGS

schools and districts throughout Central New York. Currently students from five SCSD high schools use Elite Gaming Arena as an offsite esports lab, where they receive hands-on instruction and an opportunity to learn career and life skills. Through the curriculum, players learn about event management, tournament operations, streaming, shoutcasting (commentating), video production, sound and lighting, computer technician duties, network infrastructure, software and hardware, as well as soft skills like time management, communication, sportsmanship and how to be a good teammate. Students from ten other area high schools participate in Elite’s esports league, coming together at the end of the season for a championship competition at the arena. Elite also offers private birthday parties, as well as private training and professional development events for the business PHOTO COURTESY ELITE GAMING

sector. Social events include a Games and Ghouls Gala, gaming convention after-parties, watch parties and game release parties. During events, food and drinks are available at an onsite snack bar. While enjoying open play hours (currently Thursday and Elite Gaming Academy “leverages our infrastructure and tech to teach skills and expose kids to all of the different career opportunities in the gaming industry,” says Guernsey.

Friday, 4 to 8 p.m.), guests are welcome to order in food from the many restaurants in Armory Square. Guernsey says, “We will even go pick it up for you!”

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38

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CENTRAL NEW YORK MAGAZINE

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NOVEMBER/DECEMBER

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Good news

CAUGHT DOING GOOD

Lieutenants Adam Clark, left, and Jonathan Maye organize the Shop with a Firefighter initiative each year.

SPECIAL DELIVERY Syracuse Firefighters bring hope and gifts to children met during emergency calls

BY SUSA N K E N N E DY

Syracuse Fire Department Lieutenants Adam Clark and

there’s a moment of recognition, he says. “Yet you do your job

Jonathan Maye run toward peril: the smoke-filled home, the

and do it well, so the people in our districts don’t have to worry.”

fire-ravaged apartment building, the mangled metal wreckage

As two of more than 350 Syracuse firefighters who answer more

of crashed cars. For nearly 14 years, they’ve committed to a

than 21,000 calls each year, these lieutenants have found a way

career suppressing fires, braving the danger and saving lives.

to cope with their high-intensity job. They play Santa Claus.

here for. That’s what we’re trained to do.”

Lts. Clark and Maye organize Shop with a Firefighter so children who first met a firefighter during a life-altering event can meet

And yet, skilled as they are, when a child is involved in a

that same fire company again under more pleasant circumstances

traumatic incident, these men acknowledge another layer of

when the firefighters show up in December in a fire truck with

awareness. “Every child I see on a call — it could be my kid,” says

wrapped presents for all the children in the home.

Lt. Maye, father of a 3-year-old son. “Internally I react differently

“They’ve been through something horrific,” explains Lt. Clark

now that I’m a dad — but professionally, no.” Lt. Clark, father of

of the children they visit the week between Christmas and New

a 14-year-old daughter, agrees. When kids are at the emergency

Year’s. “They’ve lost their home or something worse and who

scene and you’ve left your own child home safely sleeping,

knows what their family is able to do for them for Christmas.” NOVEMBER/DECEMBER

PHOTO BY SUSAN KENNEDY

“It’s what we signed up for,” says Lt. Clark. “It’s what we’re

CENTRAL NEW YORK MAGAZINE

39


Good news

CAUGHT DOING GOOD

“We do what we can to make their world a better place,” smiles Lt. Maye. After participating in the program as volunteer shoppers, Clark and Maye became chief elves four years ago. Colleagues submit names of children they met on calls during the year. The lieutenants seek out the parents and guardians of the children and get gift wish lists from them. Then, with money donated from the Syracuse IAFF Local 280, the Syracuse Fire Department Federal Credit Union and Firefighters of Color United Syracuse (FOCUS), Clark and Maye and a couple firefighter friends go shopping in stores and online. “We’ve lucked out,” says Clark. “In years past, we’ve gotten everything they wanted!” Once presents are wrapped, the holiday spiritfilled duo heads to each firehouse that made the initial visits to the children. They hand off the presents to the company firefighters who board fire engines and drive through the neighborhoods to the children’s homes for a big surprise delivery and heartwarming reunion. Clark and Maye drive behind the crews, watching the joy of the children, the guardians and their fellow firefighters. “It’s overwhelming,” says Maye. “I feel as good as they feel.” Previously firefighters met the children at the mall and shopped with them. Clark and

Above, Firefighter Dan Andrews, Station 8, arrives with presents. Left, a family receives presents for their children last Christmas.

Maye changed the program in 2022 to have

Five families and 14 children got a visit from Santa-like first responders last year. A similar

WE DO WHAT WE CAN TO MAKE THEIR WORLD A BETTER PLACE.” Lt. Jonathan Maye

40

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER

For more information or to donate: contact Syracuse Fire Department Lt. Adam Clark at aclarkxx84@ yahoo.com.

PHOTOS COURTESY THE SYRACUSE FIRE DEPARTMENT

delivery. “It’s more personal,” says Maye.

the presents arrive with the firefighters special


number is expected this year. Christmas has always been important to Maye and Clark. “As a child, even when my dad was laid off and things weren’t awesome,” says Clark, “he made sure Christmas was the best day with tons of people in the house, and everybody got a gift they wanted. It’s important to me to try to make sure that others can have that same experience.” Maye recalls that last year, while delivering gifts, one grandmother invited them into the kitchen where six siblings stood at attention. They sang a Christmas carol for the firefighters. “It was pretty surprising and special and emotional,” says Maye. He teared up, he says, and hustled out the door mumbling his thanks. “Don’t want to see the firefighter crying,” he laughs. Adds Clark, “We’ve seen that child on what might be their worst day. It’s rewarding to visit them on one of their best.”

Clockwise from back left, Lt. Maye, Captain Rocco Morganti, president of IAFF Local 280, Lt. Clark and Firefighter Eric Geremski, Station 5, fulfill the wish lists of children who’ve experienced fires and other life-changing incidents.

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

41


Debbie and Harvey sit on the front porch of their home.

Despite our very different upbringings, we developed similar values around philanthropy. Our parents were givers of more than just their money and we feel strongly that giving back is something we should be doing.

AMPLIFIED GIVING: DEBBIE & HARVEY KLIMAN

In an effort to complement and amplify our impact, we began making an annual gift to the Community Foundation’s Community Fund, which pools gifts of all amounts from community members to respond to the region’s most pressing needs. Many of the causes the Community Foundation supports are near to our hearts, allowing us to make an impact in areas like poverty, racial inequity, access to education and housing, and domestic violence. We have joint and individual interests, but the majority of our support is community-oriented, with an emphasis on organizations in Hamilton and Madison County.

Read more of the Klimans’ story by scanning the QR code or visiting cnycf.org/kliman

315.422.9538 | CNYCF.ORG

S10500875-06


Good news

THE SEEN

SEPTEMBER 28

The Everson Social Channeling the spirit and energy of artist Pepe Mar’s work and kicking off the exhibition “Pepe Mar: Magic Vessel,” the Everson Social celebrated the joy of creative expression, embraced inclusivity in the community and promoted ideas of self-love and acceptance. The evening highlighted Mar’s artistic inspiration of his Miami home base and started with special performances by 10 regional drag artists, produced by the team at Breadcrumbs Productions. About 400 people attended the event.

PHOTOS COURTESY EVERSON MUSEUM OF ART

Proceeds from the performance support the Everson’s vital exhibition and education programs.

NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

43


TAKING COMMAND MILITARY VETERANS FIND FULFILLMENT IN STARTING THEIR OWN BUSINESSES

BY NORAH MACHIA

Many veterans have been able to apply their military experiences to starting their own successful businesses. Some credit the leadership and discipline they gained through the service, while others say the military gave them a sense of purpose. Skills they honed during active duty — adaptability, perseverance, strategic thinking — are the same traits that help them as entrepreneurs. Here are the stories of four Central New York veteran business owners now serving their communities in new ways.

44

CENTRAL NEW YORK MAGAZINE

NOVEMBER/DECEMBER


ANDREW BROOKS Andrew Brooks, who co-owns the Talking Cursive Brewing Company in downtown Syracuse with his wife, Patricia, was raised in New Woodstock, a small community in the town of Cazenovia. After high school graduation, he started college, but left after two years. “I didn’t know what I wanted to do with my life,” he says. “At that time, one of my friends was meeting with a recruiter. I decided to go with him.” He joined the U.S. Marine Corps soon afterward, becoming the first member of his family to serve in the military. Brooks spent most of his career at a military base in Okinawa, Japan. While in Japan, Brooks also worked part time as a manager and chef at a restaurant known as the Okinawa House of Pancakes, which had a slightly different business model than a traditional pancake house. While it specialized in breakfast meals, the business also served as a 24-hour karaoke sports bar. Returning to Syracuse after his military assignment

the space for special events. The company’s location

was completed, Brooks began working in several local

is the site of one of the first commercial breweries

bars and restaurants, and met his future wife while

that opened in Syracuse in the 1820s.

working at the former Rafferty’s bar. He decided to

“We visited nearly 200 breweries before we started

try other careers, working in various positions with

our own,” and completed several nationwide training

Excellus Blue Cross Blue Shield and the former USA

programs, says Brooks. He also received assistance

Datanet Corp. But Brooks couldn’t stay away from

from the Syracuse chapter of the nationwide SCORE

the hospitality business for very long.

mentoring program and the Onondaga Small

He and his wife decided they wanted to open

Brooks credits his military experience for helping

working until 2 a.m. each night. “That’s when we

him recognize the importance of diversity. “We get

started talking about going into the craft brewery

our inspiration from the many people we have met,

business,” Brooks says. “We thought it would be a

places we’ve gone and the experiences along the

good idea because most breweries close by 9 p.m.”

way,” he says. “We believe brewing is an art, and

In March 2019, they opened the Talking Cursive

we use life and the world around us as our palette

For more information: talkingcursive.com.

to continue trying something new.”

Kimmel, inside a 2,600-square-foot building at 301

Serving in the U.S. Marine Corps also taught him

Erie Boulevard West, just across the street from the

the importance of “working for the greater good,”

historic Niagara Mohawk (National Grid) building.

he says. The Talking Cursive Brewing Company

The name comes from a famous quote by the late

has supported several fundraisers, including the

Dean Martin: “It’s not called slurring your words,

Syracuse chapter of Honor Flight, which helps

it’s called talking in cursive and it’s classy.”

Central New York veterans travel to Washington D.C.

The building contains their brewhouse and a 52-

PHOTOS BY DON CAZENTRE

Business Development Center.

their own business but didn’t like the idea of

Brewing Company with a third partner, Susan

Above, co-owners Andrew and Patricia Brooks behind the bar. Opposite, Brooks with oak barrels used for aging beer.

and visit the monuments dedicated in their honor.

seat tasting room with 15 taps, where the couple

For the 15th flight organized by the local chapter of

serves their award-winning beers and several other

the national organization, Brooks created a special

craft varieties from throughout New York state.

beer called “Mission 015” and donated $1 from each

They offer a pub menu and occasionally rent out

can purchased to support the flight. NOVEMBER/DECEMBER

CENTRAL NEW YORK MAGAZINE

45


CHRISTOPHER GRIFFIN Christopher Griffin worked as a chef at restaurants throughout New York state and was a culinary instructor at Paul Smith’s College before opening Brazen Cafe in Syracuse. It was by serving in the U.S. Marine Corps that he learned the leadership skills needed to become a business owner. “I was an infantryman by trade,” says Griffin, who was stationed at Camp Pendleton, California, and deployed to Iraq for eight months. “I learned from some great leaders in the military who demonstrated leadership by example, service to those in your charge, self-sacrifice and making sure everyone knew the value of their contributions,” Griffin says. He has drawn on those principles to try and foster “great cultures” in every kitchen that he has managed, he says. This year, Griffin was able to take his passion for the culinary arts and realize his own dream of opening a business. He started his catering service in the spring, and a few months later, he and his business partner, Damian Giordano, took over the operation of a cafe in the Crouse Hospital Physician Building at 725 Irving Avenue. The cafe, frequented by hospital and medical office employees and

Christopher Griffin opened Brazen Cafe with his business partner in August.

patients, is open to the public. Brazen Cafe offers globally inspired breakfast and lunch options. Their made-in-house specials include a short rib breakfast sandwich, a large variety of rice bowls and tacos, along with many more items. Griffin joined the U.S. Marine Corps after his brother suggested it during a family gathering. He was working as a server and bartender then, and decided the military could offer him a greater purpose and direction in his life. After serving in the military for eight years, Griffin Griffin says the work was rewarding because the

prepare diverse cuisines, including Mexican and

agency’s mission is to provide support to veterans

Asian dishes he had experienced while stationed

adjusting to life after the service.

in California.

After leaving the agency to work as executive chef

Griffin graduated from Paul Smith’s College in

for Meier’s Creek Brewing Company in Cazenovia

2014 with a bachelor’s degree in culinary arts and

and Brian’s Landing in Jamesville, Griffin decided

service management. After working as a private

it was time to pursue his own business.

chef, he was hired to teach full time at the college.

He says that adapting his military expertise to

He later became a chef for Clear Path for Veterans in

developing a successful civilian career has been a

Chittenango, a nonprofit organization that supports 46

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NOVEMBER/DECEMBER

gratifying and fulfilling experience.

For more information, 315-991-4021. @Brazencafe on Instagram. PHOTOS BY NORAH MACHIA

active duty, retired and military family members.

and trained to become a chef. He was inspired to

decided to explore the other side of hospitality



EILEEN BAUGH Serving in the U.S. Air Force taught Eileen Baugh to approach everything she did with excellence, because mediocrity was not an option in the military, she says. Her time in the service has played a vital role in the success of her business, Admin-On-Call LLC, says Baugh, who serves clients in numerous fields, from hospitality to construction. Baugh’s company offers virtual executive assistant services to help small business owners and entrepreneurs manage their operations. It’s a perfect solution for the owner who “can’t be in two places at once,” and is experiencing the overwhelming stress that often happens when juggling too many roles, Baugh says. Her organizational services include e-mail and calendar management, travel and event planning and assistance with accounts payable and receivable. Baugh also offers in-person services, such as representing clients at business meetings they cannot attend. Baugh, a Brooklyn native, was a single mother looking for a better opportunity for herself and her son when she joined the military at age 22. She served at the RAF (Royal Air Force) Brize Norton

Eileen Baugh assisted the Upstate Minority Economic Alliance at a recent event.

station in England, where she received extensive training in administrative support. After completing her assignment, Baugh found employment at a bank in Virginia and worked her way up to a leadership position.

“When I came out of the military, I was prepared for the corporate world,” she says. “The military taught me the importance of discipline, integrity

For more information: adminoncallny.com

and time management.” The executive assistant service started as a side hustle because “that’s what I loved to do,” Baugh says. In 2009, she completed her associate degree in business administration and management from

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and business development workshops.

She moved to Central New York in 2012, and one of

Today, Admin-On-Call is a New York state MWBE

her first networking opportunities was a gathering

and a self-certified veteran-owned business, plus

sponsored by the WISE Women’s Business Center

she volunteers her time to teach entrepreneurship

in Syracuse. The support she received from other

skills to survivors of domestic violence.

female entrepreneurs was overwhelming. “That

“I developed an insight into how things should

was the best decision I made after moving to this

be done, and learned how to give my best at every-

area,” says Baugh, who also took WISE personal

thing,” she says. “That mindset is still with me today.”

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NOVEMBER/DECEMBER

PHOTOS COURTESY EILEEN BAUGH

Strayer University in Washington, D.C.


SARAH STENUF From the time she was young, Sarah Stenuf knew she wanted to follow in her grandfathers’ footsteps by serving her country. “I was always fascinated with military history,” she says. “My family had a lot of pride and patriotism.” She pursued her dream and eventually became an Apache crew chief in the U.S. Army, where she gained extensive military experience as an operational mechanic. Stenuf was deployed to Afghanistan, but just as her one-year assignment was nearly complete, she experienced a seizure in front of her commanding officer following an attack on their base. It was a condition that she had been managing with medications. While stationed at Fort Drum in Watertown, Stenuf was diagnosed with frontal lobe damage. “I had developed epilepsy after suffering a serious head injury during advanced individualized training,” she says. But she received a medical waiver to deploy to Afghanistan after her seizures appeared to be under control. “I was still doing my job, but when I was deployed, a lot of our cargo got stolen, and we could not get all the supplies to base,” Stenuf says. “I brought enough medication for a six-month’s supply, but toward the end, I was cutting my pills in half.”

Her wife, who saw the change in her behavior, encouraged Stenuf to start growing her own hemp

her seizure and assigned desk duty. “I was taking

plants. “I started with one plant and then it grew into

pill after pill, because of the side effects of the

a farm operation,” she says. “It gave me a sense of

treatment,” she says. “At one point I was taking 16

purpose, and I felt it was my duty to pay it forward.” She established Ananda Farms in 2018 to produce

After a year of training non-commissioned

hemp-related products such as massage oils, capsules

officers, Stenuf received a medical discharge. The

and other items, and to generate funds for Veterans

reality of knowing that she could no longer be an

Ananda, a nonprofit she created to support veterans,

Apache crew chief sent her into a downward spiral.

first responders and their families dealing with

Although she tried therapy, Stenuf found herself

trauma, PTSD or other issues. Ananda is a Hindu

depressed and suicidal, suffering from seizures,

word meaning bliss or happiness.

PTSD and chronic pain.

Sarah Stenuf among her hemp crop.

Stenuf was sent back to the United States following

different pills.”

PHOTO COURTESY SARAH STENUF

treat herself with cannabis products.

For more information: anandafarmsny.com or veteransananda.org

Ten percent of her profits goes to the organization,

Then one day, a veteran friend introduced her

which offers free support and rehabilitation through

to cannabis to help address both her physical and

programs at the “Veteran Village,” a community of

mental health issues. “That sparked something

tiny homes built by local high school students and

inside of me, and the next thing you know, I was

set up by Stenuf on her Fulton property.

getting out of the house, going to public places,” she

“It took a lot of persistence, discipline and

says. “Then I realized that I could learn more about

willingness to endure death by PowerPoint,” she

this plant and how it affects the body.” Eventually,

says. “But I’m proud of what we have to help other

she was able to stop taking her medications and

veterans and their families.” NOVEMBER/DECEMBER

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’ T IS T H E SE A SON T O E AT

local

Central New York farmers and makers offer flavorful ingredients for holiday feasts BY ALLISON KENIEN

Holiday meals have a long history of being farmto-table affairs, and in Central New York it’s easy to keep with tradition.

New York state has the most tappable maple trees in the country, and Hamlin taps about 2,000 trees on

Our region is one of the most diverse agricultural

her 29 acres of land. She bottles her syrup and offers

areas in the state. We feed the nation with milk, cheese,

varieties that are infused with all-natural flavors like

apples, corn, maple syrup and other fresh ingredients.

coffee beans or cinnamon sticks.

The holiday dinner table is a place to celebrate the gifts that surround us, so filling your table with local foods is a perfect way to show gratitude for our area farmers and culinary artisans.

“If you’re going holiday shopping, maple syrup is the thing to get,” Hamlin says. Maple syrup is certainly a fall favorite and it gives winter recipes a comforting, woodsy flavor. It pairs

We are fortunate to have an abundance of food

well with seasonal staples like apple, sweet potato,

producers in our community. Here are just four of the

bacon or rosemary, and it can be added to cocktails

many who are proud to supply the harvest for tables

that use whiskey, rum or bourbon.

in Central New York and beyond. Barb Hamlin, owner of Pied Piper Maple Products, ILLUSTRATION BY JOANNE COUGHLIN WALSH

finally built in 2007.

fell in love with maple syrup while visiting a Vermont

In addition to being tasty, maple syrup is considered a healthier replacement for granulated sugar; since it’s less processed, it retains more nutrients.

sugarhouse as a child. She relished the taste of her

Honey is another great sugar substitute that adds a

first maple leaf candy and tried to make the treat last

subtle floral sweetness, and local honey can be found

all day in her sticky hand. Many years later, Hamlin

in many Central New York stores and along the road

was hiking on the southwest side of Otisco Lake when

at pop-up stands.

she noticed the area was packed with maple trees. She

Ray Lowe owns Hiwire Honeybees, one of the larger

knew it would be the perfect spot for a sugar bush, so

honey producers in our area, and he always has a large

she bought the land, but her dream was put on hold

supply available during the holiday season.

while she raised her children. Her sugar house was

Lowe was working for a landscaping company when NOVEMBER/DECEMBER

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an employee from Guatemala told him stories about beekeeping at banana plantations.

milk from area farms. Old Chatham Creamery in Groton produces

“I kept telling him it seems like a painful way

award-winning products and their cheeses have

to make a living,” Lowe says. “He always told me,

received acclaim from national outlets like the

‘It’s not like that — it’s rewarding and healthy.’”

New York Times, Food + Wine, The Daily Meal and

Years later, the beekeeper had moved on, but

the BBC. David Galton and his wife, Sally, own the

the man’s stories stuck with Lowe and he decided

creamery as well as the dairy farms that supply

to get two hives of his own. It was a surprise to his

the sheep, cow and goat milk. The couple decided

wife who knew that Lowe hated bees.

to acquire the creamery in 2014 at the tail end of David’s 33-year career as a dairy science professor at Cornell University. Old Chatham Creamery makes festive Wegmans cranberry chevre, which is often prominently displayed at the front of the store in November and December. They also make the “Professor’s Brie” for Wegmans, which is a mixture of cow’s milk, cow cream and sheep’s milk. “There are very few sheep milk creameries in the country,” says Galton. “It’s unique and it’s a niche market.” Sheep’s milk is higher in protein, calcium, potassium and vitamins than cow’s milk, and it has less lactose. Plain yogurt from sheep’s milk is a healthy substitute for sour cream and it can be

I could do it.”

Top, cranberry chevre from Old Chatham Creamery. Above, Hiwire Honey.

Wegmans also sells the creamery’s herb chevre

he expects to produce more than 7,000 pounds of

and honey chevre, which can add pizzazz to your

honey this year. His biggest customer is Turning Stone

seasonal salads. Pair it with a local dressing or

Resort Casino, which purchases his honeycombs

vinegar, like the ones from Clean Slate Farm.

to use in their restaurants. He also sells honey in

Holiday meals and gifting served as the original

smaller quantities at the CNY Regional Market and

inspiration for Clean Slate Farm. In 2014, Joanne

through locally owned shops.

and Dave Lenweaver wanted to make Christmas

Like maple syrup, honey holds more nutrients than

gifts that were handmade at their micro farm in

sugar. Not all honey is created equal, though, since

Apulia. Dave is a professional chef trained at the

the manufacturing process used by large retailers

Culinary Institute of America, and he developed a

can cause it to lose many nutritional benefits. Local

fig balsamic vinegar that they bottled to share with

raw honey retains amino acids, vitamins, minerals

friends and family.

and antioxidants because it’s not microfiltered or heat processed.

Dave went on to experiment with other infused vinegars using their home-grown garlic and locally

Honey adds warmth to holiday glazes and

sourced maple syrup. After developing a wide range

marinades, and it dresses up a charcuterie board

of flavors, the Lenweavers started selling at farmers

or cheese plate. Just imagine serving the tastes of

markets and local stores like 20|East in Cazenovia

Central New York to your guests by presenting a

and Rhubarb Kitchen & Garden in Skaneateles.

farm-fresh cheese.

CENTRAL NEW YORK MAGAZINE

casserole or coffee cake.

Now, about 20 years later, Lowe has 160 hives and

spread of maple-coated nuts, local honeycomb and

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used in recipes like potatoes au Gratin, green bean

In addition to vinegars, the Lenweavers make spice rubs, marinades and CinnaMaple, a cinnamon-

Dairy is the leading agricultural product in

maple sugar blend. They recommend their Matson

New York state, and Central New York creameries

blend to bake a holiday roast that has a nuanced

produce cow, goat and sheep cheeses made using

balance of sweet and heat.

NOVEMBER/DECEMBER

PHOTOS BY AMELIA BEAMISH

“I like a challenge,” Lowe says. “I wanted to prove


Both Dave and Joanne had prior experience promoting food products. Before launching their own culinary line, they owned a marketing and design firm where they served clients like The Stilton Cheesemakers’ Association, Parmigiano Reggiano and Vermont Cheese Council. Given their past ventures, it’s no surprise that their new business took off quickly. “We are supposed to be retired and we are working more than ever, but we are having a fun time and meeting so many great people along the way,” Joanne says. Joanne’s sentiment captures the spirit of buying local ingredients for holiday meals. Whether it’s rub for your roast, cheese for your charcuterie, honey for your ham or syrup for your sweet potatoes, a table that’s covered with regional treats is more than just a table full of food. It tells the story of our community and it unites us as neighbors. F O R M O R E I N F O R M AT I O N » Find Pied Piper Maple Products at the Fayetteville Farmers Market or place orders via email: barbhamlinpiedpiper@gmail.com. » Find Hiwire Honeybees products at the CNY Regional Market, Carol Watson Greenhouse, Green Planet Grocery, Tully Market and in store and online at BeeKind. » Find Old Chatham Creamery products at Wegmans, Whole Foods, GreenStar or online at oldchathamcreamery.com.

Top, infused vinegars from Clean Slate Farm. Above, maple syrup from Pied Piper Maple Products.

» Find Clean Slate Farm products at the Fayetteville Farmers Market, Cazenovia Farmers Market, 20|East, Carol Watson Greenhouse, Rhubarb Kitchen & Garden, Oliver’s Produce, Salt City Artisans, Tully Market and online at cleanslatefarm.com.

NOVEMBER/DECEMBER

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T H AT TA K E S T H E

CA K E Top off a seasonal celebration with a creative confection

STORY AND PHOTOS BY ALAINA POTRIKUS BECKETT

We asked five talented Central New York bakers to dream up a sweet treat for the holidays and they wowed us with custom creations. Each would be a delicious and eye-catching centerpiece for your holiday table.


The Mixing Bowl Camillus

This hot cocoa cake will keep you warm this winter, with three layers

Cup of cheer of chocolate cake filled with marshmallow buttercream and topped with hot-chocolate infused buttercream frosting, chocolate ganache and homemade marshmallows. Owner Kaehla Gardner opened her Camillus cafe in 2022, serving up fresh baked goods and sweets with a standout breakfast and lunch menu. This Thanksgiving, look for apple-raspberry-cranberry and bananas Foster pies, brioche dinner rolls and a homemade stuffing mix. The holiday menu includes cheesecakes, cookie trays and cinnamon rolls. 56

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NOVEMBER/DECEMBER

The Mixing Bowl, 103 Bennet Rd., Camillus, 315-264-8802, themixingbowl315.com. @themixingbowl_315 on Instagram.


K’s Bakery Syracuse

Falling leaves, cheerful pumpkins and an ombre sky bring this autumnal cake to life. Home baker Keishla Lopez has been decorating cakes for nearly 10 years and started sharing her work on social media four years ago. Her Instagram page is a colorful catalog of her custom creations from Barbie, Cocomelon and Fortnite birthday themes, to decadent cakes topped with liquor, champagne and chocolate-covered strawberries for adults. She infuses her Hispanic heritage in her menu, with flavors like guava and tres leches.

A harvest sunset K’s Bakery, 315-395-1957 @ks_bakery2 on Instagram.



Cake Bar Syracuse

This expertly decorated Yule log — or Buche de Noel — will bring whimsy to any holiday gathering. The rolled chocolate cake with cream cheese filling is covered in chocolate ganache. Duyen Nguyen debuted Cake Bar at Salt City Market in January 2021 and expanded to a second location on West Genesee Street in the hopes of bringing Vietnamese cafe culture to Syracuse. Nguyen’s

Woodland delight Cake Bar, 252 W. Genesee St., Syracuse, 315-299-4047, cakebarsyr.com. @cakebar.syr on Instagram.

menu is a feast for the eyes, too, from bubble tea and coffee creations to pastries, sweets and cakes.

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JessiCakes Baldwinsville

Spread Christmas cheer this colorful two-tier layer cake pays homage to “Elf,” the classic holiday film starring Will Ferrell and Zooey Deschanel. Owner Jessica Doran is known for her popculture creations infused with humor, including a lifelike Grinch cake that racked up likes on social media last year and a larger-than-life Burn Book replica created for the September opening of the “Mean Girls” Broadway tour at the Landmark Theatre.

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NOVEMBER/DECEMBER

With a smiling narwhal and a pint-sized Etch-a-Sketch,

JessiCakes, 3 Marble St., Baldwinsville, 315-484-8228, jessicakes.com. @jessicakes13027 on Instagram.


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Sugar Blossom Cake Shop Liverpool

Topped with golden chocolate spheres and shimmering snowflakes, this cake will add sparkle to your holiday celebration. Pastry chef Kaleigh Ligoci and her team specialize in custom dessert displays and cakes, filling the shop’s cases each week with cupcakes, French macarons and more. Her Thanksgiving menu includes carrot cake filled

Glam for the holidays Sugar Blossom Cake Shop, 304 Tulip St., Liverpool, 315-214-5637, sugarblossomcakeshop.com. @sugarblossomcakeshop on Instagram.

with cookie butter mousse and frosted with cream cheese icing. In December, look for gingerbread snowflakes and peppermint espresso cookies. NOVEMBER/DECEMBER

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DECKING OUT THE HALLS Local interior decorators share their tips for adding holiday cheer to your home BY KAILA CHAMPOUX PHOTOS BY ALAINA POTRIKUS BECKETT

The holidays are accompanied by many decisions: what will be served for dinner, where will gatherings be held, what to wear and, of course, how will the house be decorated? Whether you’re a seasoned holiday decorator, or just starting out, deciding how and what to decorate can be a daunting task. We asked four Central New York designers for achievable ideas and advice on styling different interior spaces for the season and beyond.

NOVEMBER/DECEMBER

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YO U GU E ST I T

T

he entryway is the first area that guests see when

they arrive during the festive holiday season.

Natalie Greathouse, owner of Greathouse of Decor in Baldwinsville, strives to make her entryway inviting, functional and convenient for guests while offering them a warm welcome into the home. For any room, it’s important to create visual balance.

1

“Think of your room as a scale. When visualizing your room, don’t put all the furniture on one side,” Greathouse says. She also advises bringing in different textures to give warmth, depth and coziness. Fill the entryway with a round or rectangular rug. “Make sure when your guests come into your home and take off their shoes, they can step onto something comfortable,” she says. And don’t forget a space for yourself, too. Add a longer console table where you can put your things down, a place that makes your home feel more cozy or personal. “Little accents have a big impact,” she says. Greathouse carefully considered the colors and furniture in adjacent rooms as she styled her space. With her design, she balances modern aesthetics with classic style. More Christmas-specific decorations could easily be added and then replaced with icicles, snowflakes or antlers to make the design last all winter.

greathouseofdecor.com, @greathouseofdecor on Instagram

2

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1. No surface goes bare

2. Greathouse cut faux

in this design. Brass bells hang off a coat hook and the floor sports a small evergreen and metal “Letters to Santa” mailbox.

red berries off a storebought wreath and attached sprigs of greenery and neutral frosted berries.

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NOVEMBER/DECEMBER


3. Choose an

element, such as the ochre velvet ribbon Greathouse found, and use it throughout your space. Greathouse applied the ribbon on greenery above the mirror, on the front door wreath and tied to the antique bells.

3

4. A framed photo

helps evoke the feeling or season you’re trying to express. 5. Greathouse swapped

out the wood-toned console she usually has in the entry and moved this black console in from a different room. This provides more of a contrast for the neutral items she placed on the table.

4

6. A sea grass basket

can transition from summer into fall and winter with a chunky knit blanket draped over it to create a homey feeling. Minimalistic metal reindeer provide a counterpoint to the softness.

6 5


7

8


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7. Greathouse cut

a storebought pine garland to fit the length of the railing on her stairwell and added eucalyptus stems where the garland was sparse for more texture and a brighter green. 8. If you have a smaller

space that can fit a bench but you don’t want to feel crowded, choose a bench with a slim, open leg style that takes up less visual space. 9. Existing earthy tones

in the entryway and dashes of deep green are pulled into this design for a cohesive feel. Greathouse also made sure that the concept would flow nicely with the adjacent rooms, which are visible from the entry.


1. When selecting

colors, “Work with what you have. If your area is blue, get some blue ribbon and blue candlesticks.” Or, as Moore did, you can use a contrasting color for accent pieces.

1

2. Moore utilizes

symmetry and asymmetry in the same space. She paired different items in odd numbers for balance on either side of the sink. Those items mirror each other without being identical (the candlesticks and wooden trees, the round wood box and round wood soap dish).

5

2

3. By decorating

above and below the vanity’s surface, Moore provides multiple places for the eye to rest and spares counter space. 4. For a holiday design,

you can use any colors you want, but Moore recommends always adding in some form of greenery, garland or wreath. 5. Small wreaths hang

from delicate silk ribbon on either side of the mirror and connect the taller elements of the sconces and mirror to the overall décor scheme.

4 3


S OM E T H I N G O L D I S N EW AG A I N

A

lex Moore, owner of Something Moore Interiors in Hamilton, specializes in residential projects. She

likes to incorporate antiques and natural materials like flowers, wood and greenery in her designs and aims to add character to a room by bringing in elements that might be considered unexpected for the space. Moore applied her aesthetic and these principles to a bathroom vanity (at Ashling Acres, one of her most recent projects), showing that any area of the home, public or private, can be spruced up for the holiday season. Drawing inspiration from the room’s existing palette and materials, Moore added sourced antiques to incorporate a curated look she calls Collected Christmas. Her arrangement dresses up a small space but still leaves room for the practical use of the countertop. The design also illustrates how mixing design styles (like a sleek,

6

modern mirror and an ornate picture frame) in one vignette creates visual interest and balance. More overt traces of the holidays, such as a Christmas soap or hand towel, can easily be added into what is a more subtle take. “I want to make the look attainable, so that people can do it themselves,” Moore says.

somethingmooreinteriors.com, @somethingmooreinteriors on Instagram

7

6. Don’t be afraid to

7. Functional elements

incorporate uncommon accessories that wouldn’t typically be found in a bathroom, like the antique books, bell or candle holders that were found at a shop in Oneida.

in the same palette — the hand towel and bar of soap — seamlessly integrate into the look.

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C H A L K B OA R D C O U T U R E ai Reese, owner of Thasred Decor, designs good

easy to decorate for any theme. You don’t have to

vibes that are functional and fun for all ages.

store anything but chalk and a wet rag.”

She began by creating handmade home decor and

Whether your chalkboard is in a highly trafficked

has since branched out into larger scale interior

room like the kitchen or in a playroom or laundry

decorating and room refreshes.

room, sketching some seasonal scenery can add

A versatile chalkboard wall in her Syracuse home

to the holiday magic. “Holidays are a few weeks

is an unconventional gathering space with multi-

out of the year, so it is nice to utilize the space to

functionality. It is a place for her children to do

set the theme, not necessarily only for Christmas,”

their homework, practice cursive, play hangman

Reese says.

and for her to jot down grocery lists, but can also be

Reese likes to get her thoughts down on paper

dressed up as a focal point for holiday decorating.

before she begins drawing on the board, and she

The best part of having a chalkboard wall is the

emphasizes the importance of “measure twice,

minimalist design, she says. “It is functional and

draw once.”

J

@thasred on Instagram 1. Draw one large scene

or, as Reese did, create little vignettes on the same canvas. She included snowmen that are piled on top of each other to get a star to the top of a Christmas tree, a letter to Santa and decorative flourishes.

HOW TO MAKE YOUR OWN MINIMALIST MASTERPIECE:

2. While the majority of

STEP 1: Find a space in

this design is in black and white, Reese added a tiny amount of red, green and blue to bring the drawing to life. The addition of the colors makes the ornament appear to sparkle and gives it more depth. A bit of red against carrot noses and stick arms creates dimension on the snowmen.

your home that you would like to paint and tape off the section. The size of the space is up to you. A smaller version could even be framed. STEP 2: Gather chalkboard

paint — Reese recommends Rust-Oleum Chalked ultra matte paint —and necessary supplies (brushes, drop cloths, paint tray, masks). STEP 3: Apply one coat of

paint and wait for it to dry. Apply a second coat if needed. Wait three days. STEP 4: Rub a piece of

chalk over the entire surface to condition it. Erase. A coat of chalk dust will be left behind.

make mistakes or try something new. The terrific thing about chalk is it’s erasable.

with a damp cloth. Use a measuring tape to mark the middle of the wall or any other points you might want to use for spacing out your design. STEP 6: Draw with regular

chalk and decorate to your delight!

CENTRAL NEW YORK MAGAZINE

depth by putting chalk on the area you want to shadow, and shade with a dry washcloth or your fingers. 4. Don’t be afraid to

STEP 5: Wipe your wall

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3. You can also create

NOVEMBER/DECEMBER


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4

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1. Add coordinating

accent pillows on dining chairs. In addition to adding a layer to your color scheme, the cushions make it even more inviting to come together around the table.

2

2. By placing trees

and décor in opposite corners of the room, Bergeron creates a seamless flow throughout the entire dining space. 3. When arranging

1

3

a tablescape, be mindful of the height and opacity of your elements. Here, bottle brush trees work well because they aren’t too high to see over and the tealight holders can be seen through. 4. A whimsical detail,

like napkins that have been folded into a tree shape (Bergeron used a YouTube tutorial) makes a functional element something more special. 5. A textured runner

4

5

adds interest and makes the accents on the table pop.


7 6 8

C OM F O RTA B L E LU XU RY

W

ith the right accessories, the look of any room can be

6. Placing scaled-down

8. On a table, and in

elevated. Jessica Bergeron, owner of Hamilton-based The

decor on a sidebar or drinks table ties into the overall design and still leaves you room for a book or beverages.

a design in general, Bergeron recommends employing items that are different sizes, heights and textures to add depth, as all the same textures or heights make an area look flat. The alternating heights of candlesticks in the fireplace are a great example.

Cottage on Kingsley Interior Design Co., applies the basics she learned while studying and working in fashion to her approach on interior style. Bergeron is a proponent of a simple, streamlined and stress-free design mentality. Her first step is to declutter a room – less is more! Choose a color palette as a guide and stick to it. If you already own some holiday decorations, identify one or two predominant colors and build around them. Items that don’t fit the room’s palette could be used in another part of your house. Bring in personal touches by including effects from your heirloom collections, but don’t feel you have to use every item. If you’re going to add new pieces to your decorating inventory, Bergeron recommends first establishing a budget. Make a list of exactly what you need before heading out the door so you have a better chance of sticking to that amount. Bergeron’s dining room and tablescape designs exhibit her

7. Take the fireplace

from winter to Christmas and back again with just a switch of the signage that sits on the mantel. Items that offer a foundation for transitional looks — such as a garland with white lights — give you more use out of your items and save you time and money.

philosophy of comfortable luxury.

thecottageonkingsley.com, @thecottageonkingsley on Instagram NOVEMBER/DECEMBER

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H O L I DAY I N N S Surround yourself with luxury at these inns and former mansions

BY DANIELLE BENJAMIN

There’s something about the holiday season that brings joy to everyone. From the decorations and music to the feasts and celebrations, the end of the year always goes out in style. While many places around Central New York — and the world — get into the holiday spirit, there are a select few that go above and beyond with their luxurious decor and events. IN NS OF AU ROR A

P

erhaps the biggest local arrangement of holiday displays and celebrations is the Inns of Aurora. Beginning the weekend after Thanksgiving, the award-winning group of

inns in the Finger Lakes has some of the best holiday decorations and events planned for the season. Kara McKenna, PR representative for the inns, says that the “holiday programming is reflective of [the] overall resort experience, tying in culinary, wellness and outdoor adventure.” She adds that each building on the property takes several days to customize in order to showcase its own decor and a color palette that reflects its unique history and personality. This year, decorations can be found in all five inns and Orchard Cottage as well as the restaurants, meeting spaces and spa. Additionally, several events are planned from Thanksgiving through the first week of January to provide guests with a wellrounded holiday experience. The festivities include candlelit yoga, holiday tea blending, walking tours and lantern-lit sunset hikes. PHOTOS COURTESY INNS OF AURORA

It almost goes without saying that the inn’s primary restaurant, 1833 Kitchen & Bar, will have special holiday menus on Christmas Eve, Christmas Day and New Year’s Eve. Inns of Aurora 391 Main St., Aurora 315-364-8888, innsofaurora.com

Each building at Inns of Aurora showcases its own decorating style. This page, top, Aurora Inn, above, E.B. Morgan House. Opposite, Rowland House.

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M I R B E AU I N N & S PA

A

visit to Mirbeau Inn & Spa at any time of the year is designed to take guests far away from the hustle and bustle of everyday life. This

year during the holiday season, Mirbeau in Skaneateles transports you to the French countryside. From Thanksgiving through New Year’s Day, decorations abound at the inn and spa. All of the property’s trees, wreaths and kissing balls are sourced locally from The Ice Farm in Jordan. The Mirbeau team arrives at the inn before the sun rises on the Friday after Thanksgiving to spend the entire day decorating. Holiday decorations have always been an important piece of the winter experience at Mirbeau. In the past, they’ve rented an antique sleigh and accompanying carriage robe from the 1860s to add to their decor. Mirbeau is also a proud participant in the annual Dickens Christmas celebrations in Skaneateles. In addition to the decorations, guests are invited to enjoy seasonal cocktails or hot cocoa while relaxing by the living room fireplace. Dining is available daily for breakfast, lunch and dinner. Mirbeau Inn & Spa 851 W. Genesee St., Skaneateles

PHOTOS COURTESY MIRBEAU INN & SPA

877-647-2328, skaneateles.mirbeau.com


T H E W I L COX O CTAG ON HOUSE MUSEUM

B

efore the Octagon House closes for the season in December, it celebrates in elegant fashion. This year’s festivities take place Friday through Sunday, November 10-12, from noon until 4 p.m. each day. During that weekend, all three floors of the house are filled with decorations, holiday music

and vendors selling their wares. Artisan jams and baked goods are the most popular foods for sale.

PHOTOS COURTESY THE WILCOX OCTAON HOUSE MUSEUM

Together with volunteers and local businesses, dozens of artificial wreaths and trees are decorated and placed throughout the house. Museum President Barb Messere says that this year marks a record of 38 trees and wreaths; during the weekend, visitors can enter raffles to win them. The drawings take place on Sunday when the winners can take home their prizes. Additionally, special visits populate the weekend. Santa will make an appearance on Saturday from 1-3 p.m. On Sunday, Maxwell Library will lead a story time for children while local a cappella singers roam the house, singing Christmas carols and playing the historic 1888 organ. The festivities are free to attend. The Wilcox Octagon House Museum 5420 W. Genesee St., Camillus 315-488-7800, octagonhouseofcamillus.org NOVEMBER/DECEMBER

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THE M ANSION ON JA MES

E

ach year, the George & Rebecca Barnes Foundation decorates the historic mansion on James Street for the holidays. But this season will be a little different than usual. The theme for this year’s decor is Holiday Mantels at the Mansion. A group of approximately

20 volunteers is joining the effort to produce luxurious holiday displays on each of the 10 fireplace mantels located throughout the house. In addition to the newly focused decor, this year’s festivities also mark the first fundraiser of its kind. A combination of gift shop sales, donations, raffle baskets and sponsorships will raise money for the foundation, allowing it to continue preserving both the physical and literal histories of the house.

special events, including guided tours, raffles and auctions, a ladies’ night, celebrity bartenders and a visit from Santa. More information can be found on the mansion’s website. The Mansion on James 930 James St., Syracuse 315-422-2445, mansiononjames.com

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PHOTOS COURTESY THE MANSION ON JAMES

This year’s celebrations commence on Saturday, December 2 and run through Sunday, December 17, with daily hours varying. Throughout the two weeks, the foundation is planning for several


LORENZO MANSION

L

ocated at the state historic site in Cazenovia, Lorenzo Mansion comes alive at Christmas with the help of the staff, approximately 50 volunteers and a year’s worth of planning. Previous themes

from nearly five decades of celebrations have included Musical Merriment and Candyland Christmas. Curator Jackie Roshia says that this year’s focus is “The Twelve Days of Christmas,” with a large team of decorators adorning all of the rooms in the mansion. The festivities begin with a Christmas Preview Party for members of Friends of Lorenzo and their guests on November 29. The following week, guided tours of the mansion take place during the afternoons of December 5 through December 8. The main celebrations take place in

PHOTOS COURTESY LORENZO STATE HISTORIC SITE

the evenings of December 7 and 8, and the afternoons of December 9 and 10. Guests can enjoy refreshments, visits from Mr. and Mrs. Claus, live music and the very popular horse-drawn sleigh/wagon rides. Admission for all of the holiday events is $6 for adults and $2 for children under 12. Lorenzo’s website lists a full calendar of holiday events. Lorenzo State Historic Site 17 Rippleton Rd., Cazenovia 315-655-3200, friendsoflorenzo.org


THE BREWSTER INN

E

very year after Thanksgiving, the staff at The Brewster Inn in Cazenovia hustles to decorate the property in timeless Christmas decor for guests to enjoy in December. Brewster’s concierge, JoAnne Bronson, leads the charge

in decorating. The focal point of the decorations is the 12-foot-tall Christmas tree in the main lobby. An additional handful of lighted trees adorn the exterior with a few more in the dining rooms. Bronson and her team aim to capture guests’ attention by utilizing the tall ceilings throughout the building. community is at the center of all holiday plans. Previous festivities have included brunch with Santa, a s’mores night and a giving tree for holiday donations. For more information about events, visit the inn’s website. The Brewster Inn 6 Ledyard Ave., Cazenovia 315-655-9232, thebrewsterinn.com 82

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NOVEMBER/DECEMBER

PHOTOS COURTESY THE BREWSTER INN

Specifics for this year’s celebrations were still in the works at press time, but the


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

MASTERS OF ARTS For nearly 70 years, the artists behind nonprofit Syracuse Allied Arts Inc. have presented Art Mart, an annual holidayseason pop-up market of original fine arts and hand-crafted goods. This year, the event has a new home — its largest to date — in the 6,000-squarefoot first floor of the Whitlock building at 476 S. Salina Street in downtown Syracuse, thanks to a grant from CNY Arts. Shoppers will find jewelry, pottery, paintings, photography, stained glass, woodwork and more by a group of 3540 jury-selected new and returning artists. The two-month display has a huge impact on the artists’ ability to build a following and gain exposure for their work. During the other 10 months of the year, Art Mart’s Facebook page helps sustain the connection between artists and patrons to facilitate additional purchases or commissions. PHOTO BY LAURA THORNE

Art Mart will be open 11 a.m.-5 p.m., November 3-December 23, closed on Sundays and Thanksgiving. For more information: visit facebook.com/artmartsyracuse


Making good

CNY SCOUT

Playing with fire Spark your creativity this holiday season and beyond B Y B E C C A TA U R I S A N O

Candle bars have been all the rage, with four new locations launching in Central New York this year. Similar to a bar where friends gather to drink libations, a candle bar aims to bring people together through community and connection. The candle making process is similar no matter where you go: participants choose a single fragrance or create a custom blend and pour the wax and scent mixture into a vessel, allowing it to harden for at least 90 minutes before taking it home or having it shipped. These featured candle bars use soy wax and phthalatefree fragrances. Containers may be glass, ceramic or metal and suit a variety of home decor styles and seasons. The hands-on activity can be done solo or with a group. Scents have a powerful tie to memory, evoking nostalgia and associations with people or moments. By selecting a custom fragrance, DIYers end up with a bespoke gift for themselves or a loved one. For those who prefer experience gifts, a candle bar gift certificate will make their holiday bright.

CUPPA CANDLES Sarah Seib opened her Cuppa Candles space in April at the McCarthy Mercantile, after offering candle-making pop-ups for about two years. A candlemaker since 2015, Seib says, “I am passionate about educating people about this process and fostering creativity in our community.” The cozy Cuppa Candles Candle Bar is stocked with a variety of containers for customers to choose from, including upcycled mugs (the inspiration for the shop’s name) on a limited basis, or bring your own vessel — just check with Seib first to make sure it is suitable. Customers can select up to three fragrances from the scent library to blend and Seib posts scent blend recommendations, which rotate seasonally. Candles start at $35 for 12 ounces and wicks are zinc free. Cuppa Candles can host up to four walk-ins at a time and prebooked groups of up to 10, however McCarthy Mercantile’s open atrium is available for Seib, a co-owner of Wildflowers Armory, Perfume Bar in the space and provide a similar experience for customers to mix their own fragrances.

Cuppa Candles feels like a cozy private library.

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Cuppa Candles, 217 S. Salina Street, lower level, Syracuse, 680-218-1030, cuppacandlesshop.com. Hours: Thurs.-Sat. 12-6 p.m., Sun. 12-5 p.m. @cuppacandles on Instagram.

PHOTO BY AMELIA BEAMISH

to use for larger events. In early December, she plans to open a


COCOA’S CANDLES Ulonda Hudgins-Johnson opened the brick and mortar version of her Cocoa’s Candles in June as an inviting place for people to gather and create something special. The first Black-owned candle bar in Syracuse, Hudgins-Johnson’s shop, on South Salina Street in the Sankofa District, features homemade, hand-poured products scented with natural and organic ingredients. Her scent blends are also available in home fragrances, body scrubs and balms, hand sanitizers and more. “Candles are very personalized. When dealing with scents, you are dealing with moods,” she says. From a wide variety of aromas to a custom message on the candle, Hudgins-Johnson hopes to lift people up with the candles they create. Candle prices vary and workshops start at $40 per person for a minimum of 12 people. Workshops last about two hours and the candles may be taken home at the end. She hosts private events for up to 30 people in the shop and has held workshops for college and high school students and organizations like PGR Foundation Inc., Black Artist Collective, Everson Museum of Art and Salt City Market. Walk-in hours and events for individuals will be available soon. Cocoa’s Candles can host groups of up to 30 people in the shop.

Cocoa’s Candles, 2223 S. Salina Street, Syracuse, 315-378-7871, cocoascandles.net. Hours: Wed.Fri. 1-6 p.m. @cocoascandles on Instagram.

CAMP CANDLE BAR In July, sisters Ashley and Lauren Naum opened CAMP Candle Bar on Walton Street to provide Central New Yorkers with something more to do in Armory Square than eat and drink. CAMP Candle Bar pulls on the heartstrings with a setting that is both nostalgic and relatable, from its Adirondack-inspired interior decor to the equipment that evokes the feel of a middle school science lab. Classes take 45 to 60 minutes and walk-ins are welcome. Candles start at $45 for a 7- or 8-ounce size with an option to upgrade to 10- to 16-ounce candles for an additional cost. The candles are poured with U.S.-grown soy wax and use U.S.-made cotton

PHOTOS COURTESY COCOA’S CANDLES, CAMP CANDLE BAR

wicks. Customers can also name their candle, customizing the label and creating a unique gift for the recipient. CAMP is wheelchair accessible and disability friendly as well. “Our heart is community and connection,” says Ashley Naum. “We aim to provide an experience that makes each person feel valued.” Along with jarred candles, CAMP offers customized DIY wax melts and home fragrances. CAMP can host up to 10 people for group experiences; please call to book. CAMP Candle Bar, 191 Walton Street, Syracuse, 680-322-7406, campcandlebar.com. Hours: Wed.Thurs. 3-8 p.m., Fri.-Sat. 11 a.m.-8 p.m., Sun. 12-6 p.m. @campcandlebar on Instagram.

CAMP Candle Bar features charming Adirondack-themed decor.

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Making good

CNY SCOUT

PURE PLACID Marcy Miller used scent to manage stress and made her own candles as a hobby. She found the process of making candles so meditative that she wanted to share the experience with others. After a decade of operating Pure Placid in the village of Lake Placid, Miller expanded to a second location in Skaneateles this May. In the lower level of the shop, customers can make 6-ounce candles with cotton wicks. Customers may choose a self-led DIY experience (30 minutes, $35), an instructor-led class (45-50 minutes, $45) or classes designed for children ages 5-12 to do with an adult (60 minutes, $80). DIYers are invited to bring their own food and drinks or have food delivered from area restaurants. Pure Placid offers lotions and soaps as well, which are packaged in glass or post-consumer recycled plastic. “We are from the Adirondacks so all our products need to be safe for people and the environment,” Miller says. PHOTO COURTESY PURE PLACID

Walk-ins are welcome or book online to reserve your spot. Pure Placid Skaneateles, 61 E. Genesee Street, Skaneateles, 315-519-4296, pureplacid.com. Hours: 10 a.m.-6 p.m. daily. @pureplacid on Instagram.

Pure Placid offers three different candle making experiences.

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106 CENTER ST. • CANASTOTA

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Making good

FA R M T O TA B L E

Hello gourd-eous Madison Bistro’s Roasted Mixed Squash with Herbs puts seasonal vibrance on a plate BY M J K RAV EC PHOTOS BY ALAINA POTRIKUS BECKETT


Making good

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V

ictor Ramirez comes out of his restaurant’s kitchen in Wampsville carrying a giant bowl of colorful squashes. They’re fresh off a local farm and Ramirez is happy

Ramirez in a chef’s coat embroidered by Madison Bistro staff member Brenda Vanderhoof, owner of Vanderhoof Gardens. The small farm supplies some of the restaurant’s produce.

to showcase them with a recipe he’s sharing with Central New

York Magazine readers.

These days, Ramirez and his restaurant, Madison Bistro, are no stranger to media attention, having earned top honors from the NYS Beef Council for its NY Strip Steak with Bourbon Bacon and Maple Butter and third place for its Barbecue Brisket Burger in 2019. More recently, Madison Bistro was featured on “America’s Best Restaurants,” an online show that spotlights the tastiest restaurants in the country. In August, a crew came to film at the restaurant and Bistro’s customers showed up in full force to give their support. “We had a really good turnout. It was a lot of fun,” Ramirez says. As a farm-to-table restaurant located on a historic stretch in Wampsville (old photos of Madison County’s original courthouse, Wampsville schoolhouse and post office hang on the Bistro’s walls), Madison Bistro sources local ingredients, including beef, pork, turkey, honey, vegetables and cheese, whenever possible. “We source our beef from O’Mara Farms and we utilize and Vanderhoof Gardens,” says Ramirez. A variety of beer and wine selections from local breweries, including Critz

ROASTED MIXED SQUASH WITH HERBS AND FRESH POMEGRANATE

cheese, bacon onion jam and potato strings) and the Elvis

1-2 pounds of mixed squash (such as acorn, swan white acorn, delicata, Italian striped and Cinderella) 2-4 Tbsp. olive oil 2-4 Tbsp. fresh herbs such as oregano, parsley, sage (or any herbs you prefer) Salt and fresh cracked pepper to taste Fresh pomegranate seeds

Burger (topped with cheddar cheese, bacon and thin-sliced

Preheat oven to 350 degrees.

fried onion rings), and five salads including Greek, Caesar

Cut mixed squash into bite-size portions. Toss with olive oil. Add fresh herbs. Add salt and fresh cracked pepper to taste. Place all ingredients on a roasting pan and roast for 20-30 minutes or until squash is tender. Once done, remove from oven and add fresh pomegranate.

Farms and Good Nature, Merritt Winery and Owera Winery are also available. Popular menu items include the steak panini, burgers, such as the Cowboy Burger (topped with bacon, cheddar

and Turkey Cobb. When the weather turns cold, the menu will feature its signature items along with comfort foods such as pot roast, chicken pot pie and a roasted half butternut squash with maple syrup, candied pecans and side salad. For our November/December issue, Ramirez shares Roasted Mixed Squash with Herbs and Fresh Pomegranate, a vegan, gluten-free recipe that can be served as a side dish or main course. Plus, it makes a seasonally pretty plate to look at. “I love the colors of this dish,” he says. “So vibrant and bursting with the classic colors of my absolute favorite season — autumn.”

Optional: Add any cheese (such as feta

To drink? “This dish pairs well with a buttery chardonnay or a robust Chianti.”

a lot of product from Stone Brothers Farm & Greenhouses

Madison Bistro is located at 135 N. Court St. in Wampsville. For more information, 315-280-0559, madisonbistrocny.com.

or goat cheese) and toasted pumpkin seeds or nuts for additional texture. Any special preparation tips? Ramirez recommends adding walnuts toasted with cayenne pepper for an extra kick.

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Making good

DOWN TO EARTH

Season’s greenings How to waste less during the holidays and give a little back to the planet BY M J K RAV EC

Pillows, wall signs and Andy Williams declare “it’s the most wonderful time of the year,” but — and not to be a downer — it’s also one of the most wasteful. According to the Environmental Protection Agency, Americans produce 25% more trash from Thanksgiving to New Year’s than during the rest of the year. At Thanksgiving alone, Americans waste around 305 million pounds of food — three times the food people waste on an average daily basis, according to Time Magazine and the New York food waste research group ReFED. But, following a few suggestions courtesy of the Onondaga County Resource Recovery Agency (OCRRA), we can all help cut down on holiday waste. Here’s a list of reminders — check it twice.

G I V E T H O U G H T F U L LY » Shop local whenever possible to cut down on shipping. Use our totally local gift guide in this issue as a resource. » Instead of buying new gifts, consider ways to reduce waste and reuse or repair what you already have, says Tammy Palmer, public information officer at OCRRA. “That’s a great way to cut down on the resources taken from the planet to make new items.” » When creating space for holiday gifts, remember to donate items including toys, clothing and other fabrics (sheets, towels, drapes, etc.) in good condition to thrift stores, such as those run by the Salvation Army and the Rescue Mission.

CHRISTMAS TREES Natural Christmas trees will be accepted for free at OCRRA’s Amboy and Jamesville Compost Sites 7:30 a.m. to 3:30 p.m. from January 2 to January 12, 2024 (no weekends). Remember to remove all decorations, lights, tinsel, stands and plastic bags before dropping off, as OCRRA uses trees to create mulch for gardens and landscaping. Several towns and villages provide tree pickup. Call your local highway department for more information.

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» When opening gifts, set up receptacles nearby to collect trash, recycling and reusables instantly. “That way, no one has to sort through everything after the rush to open gifts. This also serves as a recycling education opportunity. What is the correct receptacle for each item? Make a game of it for kids and adults and you have a fun learning experience,” says Kristen Lawton, recycling and reduction director at OCRRA.

PHOTO BY DENNIS NETT

» Consider gifting experiences such as a vacation or movie tickets, says OCRRA Recycling Specialist Lisa Piering. “Pay for a repair or sneak something meaningful away for restoration — assuming the aged patina isn’t what the giftee loves about the object. Maybe your giftee has not been able to find the time to get their shattered phone screen replaced.”


R E C YC L E W H AT YO U C A N BAGS: Do not put recyclables inside paper or

plastic bags. All recyclables should be loose in the bin to allow OCRRA’s equipment to properly sort items via magnets, conveyor belts, blowers and optical machines that separate metal, paper and plastic, says Palmer. Households that use open blue bins (as opposed to lidded carts) can weigh down lighter items (paper) with heavier items (plastic jugs and jars) to prevent recyclables from blowing around the neighborhood. WRAPPING PAPER: Recycle wrapping paper

that does not contain glitter, foil or metallic embellishments. Same rule applies to cards, envelopes and gift boxes. Trash wrapping paper, bags and greeting cards that have metallic, glitter or foil decorations. Throw away ribbons, bows and tissue paper if you can’t reuse them. Styrofoam and extension cords also belong in the trash. PACKING MATERIAL: When it comes to shipping and

FOOD » Get a head count for your gatherings. “Don’t cook more than you need for guests at a holiday party. Think about ways to manage leftovers before you cook. For example, it’s hard to save uneaten portions of one big apple pie. Instead, use a muffin tray to make personal pies or find a tray for bite-sized portions. Toss the enclosed pastries into the fridge or freezer to enjoy later,” says Piering. » Look at food labels and arrange accordingly on your kitchen shelves, placing newer items at the back and older items at the front so they’ll be used sooner. “Use by, sell by, and best by dates are suggestions from the manufacturer. Passing those dates doesn’t always mean the food has spoiled. Do some research on eggs, boxed and canned food before you determine if they should be thrown away,” says Palmer. » Use as much food as you can. “If you wash carrots, potatoes and similar vegetables thoroughly, you don’t need to peel them,” says Piering. Find recipes for pesto and hummus that use broccoli stems, kale and the leafy green tops of carrots and beets. Use scraps and bones to make a soup stock that you can strain.

PHOTO BY SHUTTERSTOCK

» Freeze leftovers if you’re unable to finish them in two to three days. Label and date the meals so you know what is inside and try to eat them within six months. » Onondaga County residents can drop off unlimited amounts of food and yard waste at OCRRA’s Amboy and Jamesville Compost Sites. OCRRA uses the waste to create compost that residents can buy to support the growth of food in their gardens. Please note a site pass is required. For more information, visit ocrra.org/locations/compost-locations.

packing material, put cardboard boxes flattened and no bigger than 3 by 3 feet, plain kraft paper and paper-only mailers in the recycling bin. (Molded paper pulp and paper mailers with a plastic or fiber lining go in the trash.) BUBBLE WRAP: Drop off air pillows, bubble

wrap and bubble mailers at large retail chains that accept clean and dry film plastics for recycling. If that’s not an option, put them in the trash. Film plastics never belong in the recycling bin, says Palmer. ALUMINUM FOIL, TRAYS AND PANS: Should be clean

and wadded up before you put them in the recycling bin. “Wadding them up ensures they will get sorted with the metal. The machines that separate recyclables have sensors that can’t always tell the difference between a flat sheet of foil and a flat sheet of paper,” Palmer says. STRING LIGHTS AND CORDS: Fall into a category

OCRRA refers to as “tanglers” (along with ropes, chains and hoses). These items never belong in a recycling bin since they can wrap around parts of the machinery that separate recyclables, resulting in workers having to shut down equipment to clear out tanglers, says Palmer. Consider a mail-back program such as HolidayLEDs.com. Locally, Bruin Recycling and Bodow Recycling may accept string lights and cords. Call ahead to review drop-off rules (they may ask that you remove lights prior to drop off). If recycling isn’t an option, toss string lights and cords in the trash.

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A Hidden Gem in the Heart of Central New York


Upstate Foundation Since 1976

Institute for Human Performance Millions raised for research

Upstate Golisano Children’s Hospital Over $72 million raised for children since 1977

Upstate University Hospital Over $3.7 million in annual donations Heliport Funded the first helipad

PATIENT CARE Madison Irving Over $6.5 million to be raised for Golisano Center for Special Needs

RESEARCH EDUCATION

Psychiatry and Behavioral Sciences Funding for adult and pediatric patient services

COMMUNITY HEALTH & WELL-BEING

Upstate Cancer Center Consistent annual fund giving since its opening in 2014

Nappi Wellness Institute Joslin Diabetes Center Campaign raised money in 1995 to bring

Upstate Foundation Where your gift impacts the health of the entire region The Upstate Foundation was founded in 1976 as a notfor-profit corporation to receive and administer gifts and bequests for charitable purposes. A public charity with the ability to make distributions to any qualified nonprofit organization, the Upstate Foundation’s primary orientation is supporting the mission of Upstate Medical University. We partner for impact in the following areas: • Patient health care • Education of future health care providers • Scientific research • Community health and well-being. Thanks to generous supporters of the Upstate Foundation, world-class health care is provided; scholarships for students in various areas of health care education continue; scientific research effects current and future medical diagnoses and treatments; and the Central New York community receives services such as Upstate’s HouseCalls for the Homeless street medicine program. For nearly 50 years, the Upstate Foundation has had the pleasure of working with those who give philanthropically with an altruistic desire to help others. The Foundation offers a variety of ways you can achieve your charitable goals including donor-advised funds and charitable

gift annuities. You can contribute to an existing fund or endowment (we have more than 1,200 – the most of any nonprofit in the region), or you can establish your own (think naming gift). While giving during your lifetime is rewarding and impactful, a legacy gift will continue to fulfill your philanthropic wishes after you pass, and leaves a significant message about your commitment to a cause that is near and dear to your heart. Dr. Carrie Roseamelia, former associate professor at Upstate Medical University, is leaving a gift that will live in perpetuity. Be inspired by her story in this edition. By working with members of the experienced Upstate Foundation team, they can help connect your passion and philanthropic goals for the benefit of others. To read Dr. Roseamelia’s complete story, visit www.UpstateFoundation.org/LegacyGiving For more information, call Carolyn Hendrickson, director of planned giving, at 315-464-6490. www.UpstateFoundation.org


Making good

ART PROFILE

John Rohde has played saxophone in numerous ensembles around Central New York. In 2013, he performed with Dino Losito, left, and Steve Brown, right, at the annual Christmas at Lorenzo celebration at the Lorenzo State Historic Site.

Soul Man Priest by day, jazzman by night BY DESI GILLESPIE

between the hostess stand and the bar. Filling out a small alcove next to the front window is a modest jazz trio: saxophonist John Rohde, vibraphone player Jimmy Johns and keyboardist Rick Montalbano. For more than two hours, the group effortlessly dresses up the

For one thing, he’s been doing it longer than most, with more than 40 years of weddings, restaurant gigs and events under his saxophone strap. For another, he’s an ordained priest. When he’s not playing the saxophone, he’s leading the Episcopal Church of Saints Peter and John in Auburn.

atmosphere, tailoring their selections to the night’s energy. The

Rohde balances his time between the church and the Syracuse

musicians bounce along to the rush with the standard “Baubles,

music scene, well-worn black wingtips carrying him from

Bangles and Beads” before calming things down somewhat with

administering last rites to performing with his friends.

a Montalbano original, “One More Spring.”

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but he isn’t.

At 61 years old, Rohde is on his third career, if you don’t

Rohde, standing out front, plays with an easy confidence. He

count waiting tables at Phoebe’s and tending bar right here at

might seem like any other musician on the Syracuse circuit —

Pastabilities. He became a band teacher in the Syracuse city

CENTRAL NEW YORK MAGAZINE

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PHOTO BY DAVID LASSMAN

It’s a Wednesday night at Pastabilities, and the midweek lull isn’t much of a lull at all. The entryway bustles with activity


Rohde presides over a Sunday morning worship service at the Episcopal Church of Saints Peter and John in Auburn.

school system after graduating from the Crane School of Music

often. After five years, he let his teaching license expire and left

at SUNY Potsdam.

Syracuse to play saxophone professionally, first in Los Angeles,

But Rohde’s real passion was for playing gigs — he performed more than four nights a week while teaching — sparked by an PHOTO BY DESI GILLESPIE

admiration for his fellow players.

then New York City, where he earned a master’s degree in saxophone performance from Queens College. Eventually, Rohde moved back to Syracuse to settle down,

“I would be on breaks, and these musicians seemed to be the

where he kept playing solo and ensemble gigs in addition to

funniest, smartest, brightest people in the room,” he says. “I

teaching lessons. In 2007, Rohde was part of Aretha Franklin’s

knew then and there I was going to have to really learn how to

backing band at Jazz Fest, one of four times he would play for

play so I could continue to be around these people.”

her over nearly 10 years.

Rohde committed to getting better and started practicing

About halfway through his first-ever show with Franklin, she NOVEMBER/DECEMBER

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“I would be on breaks, and these musicians seemed to be the funniest, smartest, brightest people in the room. I knew then and there I was going to have to really learn how to play so I could continue to be around these people.” John Rohde

Rohde plays frequently at Pastabilities in downtown Syracuse with keyboardist Rick Montalbano and vibraphone player Jimmy Johns.

went off-script and sat down at a piano, playing and singing “I remember thinking, ‘What? Can you really just go from secular to sacred and then back again?’” Rohde says.

after that.” The downtown Syracuse church soon became a spiritual home

This fusion of spirituality and music made an impression

for Rohde. He began to consider advancing in the priesthood

on him because, a few years before, Rohde had started going

around 2008 but delayed the process to take another teaching

to church again.

job in the Syracuse schools. After seven years, Rohde applied

“I stopped going to church in my late teens, like a lot of people,”

for a one-year leave of absence in order to give seminary a trial

he says. “Then, in my late 30s, I felt a pull back to some kind of

run. The district denied his request, so he quit, fully committing

structured, spiritual work.”

to pursuing a Master of Divinity degree.

He decided to try the tradition he had been raised in, the Episcopal church, and found St. Paul’s in the phone book. 98

“I remembered little pieces of the liturgy, not much,” Rohde says. “But I knew I was in the right place. I went every Sunday

CENTRAL NEW YORK MAGAZINE

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Andrea Miceli, whom Rohde married in 2015, is a vocalist who has been performing with him since the 1980s.

PHOTO BY DESI GILLESPIE

traditional gospel songs.


Knowing his gentle, non-judgmental nature, she says, “I understood it, I did believe that he had a calling. I’m not going to stand in God’s way or try to undermine that situation, but I might have done it for 20 minutes when he first told me he wanted to do it.” Rohde graduated from the Colgate Rochester Crozer Divinity School in 2018 and served as a deacon alongside priest Steven Moore at St. John’s in Marcellus for a year before being ordained. Rohde’s music skills, still on display at his weekly gigs, made him a natural fit for the ministry, Moore says. “He’s easygoing, and he has an ability to improv,” Moore says. “Working with people, you never quite know where they’re coming from or what you’re going to get.” Rohde’s pastoral ability is apparent. Small in stature, Rohde has bright blue eyes and a kind tenor voice. He jokes, makes small talk and speaks plainly, fitting more content into an eight-minute sermon than some put into an hour-long message. He puts an emphasis on living by example instead of straightforward evangelism. Rohde favors the quote popularly attributed to St. Francis of Assisi: “Preach the Gospel at all times; use words when necessary.” “There’s people you run into in your life,” Rohde says, “and you know immediately, ‘What is this? This person’s got something. I don’t know what it is or what they call it, but I’m interested in it and I want some of that.’” Rohde has become something of an unofficial chaplain for the unchurched in the local jazz community. When someone needs a priest for a funeral or a wedding, they know they can call on him. As for his life at home, Rohde and Miceli aren’t

PHOTO BY DESI GILLESPIE

on pace to retire anytime soon. One Friday night at the Fitz, they stood next to

divisions between the spheres of life are contrived,

each other at two mics, trading choruses of soul

he says. One need only be aware enough to see it.

and blues standards. Later in the evening, they got

“I feel like I’m always a priest,” Rohde says. “If I’m

spiritual, playing a version of “Wayfaring Stranger,”

playing a saxophone in a restaurant, I’m a priest. If

a classic folk song with Christian themes. Their

I’m at church, I’m a priest. If I answer the phone or

arrangement, adapted from blues singer Eva

visit someone in a hospital, I’m a priest. No matter

Cassidy, was an upbeat, straight-eighth jam that

what I’m doing, I’m carrying this vocation.”

got one couple up and dancing in the small floor space in front of the stage. It demonstrated another of Rohde’s favorite theological points: Everything is sacred. Any

Rohde and Johns help set the mood at Pastabilities.

Desi Gillespie is a graduate of the Goldring Arts Journalism & Communications Program at Syracuse University’s Newhouse School of Public Communications. NOVEMBER/DECEMBER

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William Mazza’s “As Consciousness is Harnessed” at ArtRage

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COURTESY ARTRAGE GALLERY

Galleries


ARTRAGE GALLERY 505 Hawley Avenue, Syracuse. 315-218-5711, artragegallery. org. Open 2 to 6 p.m., Wednesday-Friday, noon to 4 p.m., Saturday (and by appointment for groups).

William Mazza: Forest for Trees. William Mazza — a co-founder of Syracuse’s Altered Space gallery (1990-1996) and currently based in New York City — uses chance, duration and accumulation to interpret landscape as the relationship of people to mediated environments. The most material expressions of his wide-ranging projects are drawings, paintings, animations and video created by translating subjects such as lived environments, spatial relocations, television programs or text into constructions of landscape. While Mazza responds to his surroundings in many exploratory ways, in his Literary Landscape series he mines the words from texts written by such authors as Angela Davis, Cecilia Vicuna, Anne Waldman and Susan Sontag. He then separates them into the letters that fill one written page and one painting. Opening reception 6 to 8 p.m., Sat. Nov. 11. Runs Nov. 11 through Jan. 13, 2024.

Handmade ornaments at Cazenovia Artisans

CAZENOVIA ARTISANS 39 Albany Street, Cazenovia. 315-655-2225, info@ cazenoviaartisans.com. Open 10 a.m. to 5 p.m. daily.

Artistrees: Handmade Holiday Ornaments. Every year artist members create handmade ornaments of all kinds to enhance our holiday spirits. From simply elegant, to traditional, to funky and whimsical, they are always a sight to see. Each one is heirloom quality and makes a great addition to the family collection of holiday ornaments. Runs mid-November through Dec. 31. EDGEWOOD GALLERY 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 SundayMonday. Free.

Holiday Show and Sale. Show features Linda Bigness’ mixed-media encaustics based on natural forms, with Geoffrey Navias’ wood sculpture honoring trees felled by climate change and Susan Machamer’s fine jewelry made with semi-precious stones. Runs Nov. 24 through Jan. 5, 2024. Artist reception 6 to 8 p.m. Fri., Dec. 1. Open to the public. EVERSON MUSEUM OF ART

COURTESY CAZENOVIA ARTISANS

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.

A Little Bit of Syracuse. Drawing on the visual narrative techniques of Japanese graphic novels and traditional Chinese landscape painting, students in the Syracuse University School of Architecture developed “A Little Bit of Syracuse,” an artistic tableau of the city. Consisting of an 80-foot scroll drawing and 80 hand-made models of local buildings, the exhibition is a narrative study of the often-overlooked structures that form the backdrop of everyday life in Syracuse. Under the direction of visiting studio professors Li Han and Hu Yan, principals of acclaimed Beijing-based Drawing Architecture Studio,

10 students explored the city, each selecting eight normal, unremarkable buildings — coffee shops, laundromats, residences, etc. — to use as architectural elements in their visual narrative of the city. Those familiar with Syracuse will immediately recognize many, if not all, the building models, including the Dunkin Donuts drive-through, CNY Jazz Central and the Byrne Dairy Deli and Convenience Store. These and other familiar structures can also be identified in the Syracuse cityscape depicted in the 80-foot scroll drawing, which stitches together each building into a visual story that is at once both realistic and abstract, familiar and unfamiliar. Runs through Dec. 31.

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Galleries

Off the Rack. “Off the Rack” is the happy by-product of a major renovation of the Everson’s on-site art storage. As hundreds of paintings and framed works are displaced from their racks while renovations take place, the public has an unprecedented opportunity to view objects that have been in deep storage for years, never-before-seen recent acquisitions and some perennial favorites — all hung together salon style in our exhibition galleries. This smorgasbord of paintings and works on paper showcases the breadth and depth of the museum’s collections and provides a glimpse into the world of collections management and care. Runs through Dec. 31. Pick & Mix. Spring 2023 marked the beginning of a massive project that converted an area adjacent to the ceramics gallery, which previously held paintings and prints, into dedicated ceramics storage. To accomplish this, Everson closed a portion of the ceramics gallery to make room for sorting and organizing. More than 200 paintings came out of storage to hang salon style in the Everson’s upstairs galleries for the exhibition, “Off the Rack.” In the face of space limitations like these, most museums would offer you less art — but that is not the Everson way. Instead, Everson offers you “Pick & Mix,” a cornucopia of five fabulous exhibitions under one banner. “Pick & Mix” highlights the vitality of the museum’s mission to gather works that document the ways that artists draw inspiration from their cultures, as well as the ways that artists give back. Ceramics are an ideal lens to examine the gender roles, politics and material culture of any given moment. On view until 2024. On My Own Time. CNY Arts’ 50th annual “On My Own Time” exhibition connects Central New York businesses in a collaboration that promotes the benefits of the creative process across community sectors. Original works created by amateur artists working in a variety of professions were displayed at the artists’ work sites. This professional juried selection recognizes outstanding works by employees of Central New York companies and organizations. Runs through Nov. 12.

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Pick and Mix at Everson

Christine Chin’s “Invasive Species Cyanotypes: Garlic Mustard” at Everson

CNY Artist Initiative: Christine Chin. Based in Ithaca, Christine Chin creates work that makes ironic and humorous commentaries on aspects of our culture. Most recently, she has used camera-less photographic processes, fiber and animation to create visual compositions around the evidence of climate change. Chin identifies as female, multiethnic and a mother, and has shown her work nationally and internationally. She is a member of State of the Art Gallery in Ithaca and a Professor of Art at Hobart and William Smith Colleges. Runs through Nov. 12.

PHOTOS COURTESY EVERSON, CHRISTINE CHIN

Roberta Griffith: Trophies. For 42 years, Roberta Griffith served as a professor of ceramics and drawing at Hartwick College, cementing her status as a Central New York legend. Griffith now splits her time between Otego, New York and Kauai, Hawaii. After receiving her master’s degree from Southern Illinois UniversityCarbondale in 1960, Griffith was awarded a Fulbright grant that brought her to Spain to study with ceramist Josep Llorens i Artigas, who was then at the height of a 30-year collaboration with painter Joan Miró. Griffith returned to the United States in 1964 and has always retained ties to Surrealism and abstraction. In 1971, Griffith produced “Trophies,” a body of work combining inverted stoneware vessels with ethereal constellations of feathers to evoke both body adornments and undersea organisms. While Griffith’s “Trophies” are in tune with 1970s aesthetics, they also challenged the orthodoxy of a field dominated by men. More than 50 years later, this exhibition celebrates Griffith’s work for its bold innovation and continuing ability to shock, surprise and delight. Runs through Dec. 31.


Pepe Mar: Magic Vessel. An exhibition featuring work from Miami-based artist Pepe Mar. Ranging from sculpture to paper, Mar’s work plumbs the sentiments of cultural alienation, both from a personal and universal perspective. In the past five years, assemblage has been the main focus — a practice that binds found objects, ephemera, personal belongings and paper collage into vibrant, multi-dimensional pieces equally as profound in meaning. Runs through Dec. 31.

Suit Up. This exhibit took over OHA’s large first floor gallery in September 2023. The exhibit, in collaboration with Syracuse University Research Center Special Collections, displays various Syracuse sporting uniforms throughout the years. Local professional and collegiate teams are featured in this sporty jaunt through local nostalgia, celebrating the history of Syracuse athletics. The exhibit will be on display through December 2024.

LIGHT WORK 316 Waverly Ave., Syracuse. 315-443-1300, lightwork.org. Open 10 a.m. to 9 p.m., Monday-Friday, and 1 to 9 p.m. Saturday and Sunday. For guided tours, contact info@lightwork.org.

Grant Winners: Amy Kozlowski, Tahila Mintz and Linda Moses. Light Work announces the 49th annual Light Work Grants in Photography. The 2023 award recipients are Amy Kozlowski, Tahila Mintz and Linda Moses. The Light Work Grants in Photography are part of Light Work’s ongoing effort to provide support and encouragement to Central New York artists working in photography within a 50-mile radius of Syracuse. Established in 1975, the Light Work Grants program is one of the longestrunning photography fellowships in the country. Each recipient receives a $3,000 stipend and appears in Contact Sheet: The Light Work Annual. A group exhibition of grant recipients’ work will be on view in the Hallway Gallery as part of the opening exhibition for the fall 2023 season. This year’s judges were Ally Caple, Kris Graves and Kelsey Sucena. Runs through Dec. 15. ONONDAGA HISTORICAL ASSOCIATION 321 Montgomery St., Syracuse. 315-428-1864, cnyhistory.org. Open 10 a.m. to 4 p.m. Wednesday-Friday, 11 a.m. to 4 p.m. Saturday and Sunday. Free but donations encouraged. Check their website for updates.

Mall Memories. “Mall Memories” explores the rise and fall of malls throughout the history of Onondaga County. The exhibit features shopping destinations like PennCan, Destiny USA, ShoppingTown and Great Northern, from construction to customers to closing. Revisit the stores that lined the halls of our local malls and read about the memories that locals have of these shopping megastructures. The exhibit will feature photos, testimonies, memories, directories and programs from the history of Onondaga County’s many malls. Runs through March 2024. SYRACUSE UNIVERSITY ART MUSEUM 1st floor, Shaffer Art Building, museum.syr.edu. Open 10 a.m. to 4 p.m. Tuesday-Sunday and until 8 p.m. Thursday. Closed Mondays and University Holidays.

Continuity, Innovation and Resistance: The Art of Peter B. Jones. The exhibition will feature the ceramic work by Onondaga, Beaver clan, artist Peter B. Jones that comments on and actively resists the impact of colonialism on Haudenosaunee communities, past and present. His art presents Haudenosaunee culture as a continuum that has resisted and persisted despite serious attacks on Haudenosaunee lands, sovereignty and cultural identity. Runs through Dec. 15.

Calm

2023/24 Season Get your tickets online now!

Pepe Mar (b. 1977 in Mexico, lives in Miami) “Border Crosser,” 2021, mixed media on wood in artist’s Plexi box, Everson Museum of Art, Museum Purchase,

The

THE

Barber

NOVEMBER/DECEMBER

of Seville

FANTASTICKS

PHOTO COURTESY DAVID CASTILLO GALLERY, MIAMI

syracuseopera.org

The Christmas Truce of 1914

ALL IS

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Galleries

222 Waverly Avenue, Syracuse, library.syr.edu. Open to the public 8 a.m. to 8 p.m. Monday-Friday, 10 a.m. to 8 p.m. Saturday and Sunday. 6th Floor is open Monday-Friday 9 a.m. to 5 p.m. and until 7 p.m. on Wednesdays.

In Pursuit of Justice: Pan Am Flight 103. Curated by Pan Am 103 Archivist Vanessa St. Oegger-Menn, “In Pursuit of Justice: Pan Am Flight 103” documents the December 21, 1988, bombing of Pan Am Flight 103 over Lockerbie, Scotland, that claimed the lives of 270 individuals, including 35 students returning from studying abroad through Syracuse University. Featuring materials donated to the Pan Am Flight 103/ Lockerbie Air Disaster Archives at Syracuse University Libraries’ Special Collections Research Center by the victims’ loved ones and members of the investigative teams, the exhibition provides an overview of the disaster, investigation and first trial at Kamp van Zeist in the Netherlands. The exhibition is on view at the Special Collections Research Center, Bird Library, 6th floor gallery for the fall 2023 semester. For more information, or to request a tour, contact pa103archives@syr.edu or 315-443-0632.

Pan Am 103 family members and supporters at 103rd Day Rally in Washington, D.C., April 3, 1989, part of “In Pursuit of Justice: Pan Am Flight 103” at SU Libraries

PHOTO COURTESY RICHARD PAUL MONETTI FAMILY PAPERS, PAN AM FLIGHT 103/LOCKERBIE AIR DISASTER ARCHIVES

SYRACUSE UNIVERSITY LIBRARIES

Festival ofT rees & Light

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401 HARRISON ST • SYRACUSE


Flashback

WITH OHA

HOW LOVELY ARE THY BRANCHES Syracuse’s tree trimming tradition BY THOMAS HUNTER

The first recorded residential Christmas tree in Syracuse was erected in 1848, the year Syracuse was designated a city, at the home of Dennis McCarthy, a wealthy merchant who owned D. McCarthy & Sons. Four years later, some Christmas celebrants put up a tree inside Jacob Amos’ tavern, which was on the first floor of his residence on North Salina Street. After cutting down the tree in the front yard of a fashionable James Street home, the revelers decorated it with tallow candles, nuts, apples and brightly colored paper. In December 1867, an article in the Syracuse Journal newspaper encouraged residents to decorate their trees with glass ornaments and tapered wax candles to “light up the evening.” The article also encouraged residents to attach children’s gifts to the tree’s branches and to “tie heavier articles on the lower branches and lighter articles above.” Typical 19th-century Christmas trees were often heavily laden with fruit and other food, flowers, ornaments, children’s gifts and illuminated candles. Local charitable organizations and churches decorated Christmas trees as a way of distributing necessities and gifts to poorer children. Syracuse businesses, such as E.W. Edwards & Son, D. McCarthy & Sons and R.A. Stowell & Co., sold the choicest decorations and candles “in every conceivable form and color” for between 5 and 10 cents to create the perfect Christmas tree. Although a lovely sight, flickering candles were prone to set fire to dried evergreen branches, sometimes with tragic results. The lighted wax tapers were slowly replaced by electric lights as the preferred method of illuminating Christmas trees. By the 1930s, most Americans could afford to light their trees with the safer electric lights. Gifts also migrated from tree branches to underneath the tree, making the branches available to display many more ornaments, such as souvenirs from places visited, children’s homemade ornaments or other items commemorating anniversaries, celebrations and other sentimental life events.

PHOTO COURTESY OHA

Thomas Hunter is curator of collections at Onondaga Historical Association.

T. Russell Fargo, age 7, poses for his photo next to a beautifully decorated Christmas tree in 1906. As an adult, Fargo lived at 212 Valley Dr. in Syracuse, and became a foreman at an iron foundry in Syracuse.

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Last word

WITH

DEBBIE CAMIRE Co-owner, Biscotti Cafe & Pastry Shop BY M J K RAV EC

With holiday cookie season upon us, who better to catch up with than a pastry chef who makes literally thousands of pounds of cookies during the holidays. We checked in with Debbie Camire, who co-owns Biscotti Cafe & Pastry Shop with her husband, Geoff. Biscotti is celebrating 25 years of serving generations of CNY families with its Italian and European cookies, pastries and cakes, gelato and lunchtime soups, sandwiches and salads. We wanted to know what it’s like working with all that flour (and sugar), what qualifies as early to a professional baker and what she finds most rewarding. What time do you get up in the morning and how do you take your coffee? 7 a.m. and sugar-free creamer. What’s your favorite season in CNY? Fall: the smell, decorations, sports, big sweaters, colors. Favorite place to enjoy the great outdoors? Playing cornhole with our friends. At home. Any place that is scenic serenity. When does the holiday cookie season begin for you? November. What’s a typical day like for you during that time? Phones ringing off the hook, lines out the door, controlled chaos. But that’s what we call our Super Bowl. Roughly, how many cookies do you make? If I do it by the pound, with all the varieties, over 5,000 to 7,000 pounds. That’s a lot of flour — can you give us a ballpark of how much? The question should be sugar — 2,000 pounds per month. What’s your most popular cookie? Almond Paste, Italian Flag cookie or Pecan Diamonds. What’s the most difficult cookie to make? Italian Flag cookie (Neapolitans). We bake in bulk so making sure everything is consistent. What’s the most rewarding? Seeing the smiles on customers’ faces. We are just so blessed to have been welcomed and a part of this community for 25 years. To hear strangers or out-oftowners say, “We love your bakery,” it warms my heart!

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Biscotti Cafe & Pastry Shop celebrates 25 years of serving Central New York its Italian and European cookies, pastries, cakes and more. PHOTOS COURTESY OF BISCOTTI CAFE

What’s the most difficult part about being a baker?


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