JUNE 2024

ROOTED FLOWERS

Rebecca Sadlowski has always had at least one hand in the dirt. Sadlowski, the owner of Rooted Flowers farm in Agawam, said growing up in Hatfield she was working on local farms at age 10. “I was always told not to grow up to be a farmer because all you do is work and make no money,” she said. Luckily, Sadlowski didn’t listen. “I went to college and was a dental hygienist, but I always had my fingers in agriculture,” Sadlowski said.

FROM THE EXECUTIVE EDITOR PAYTON NORTH

A few years back I read a book by Shonda Rhimes called “Year of Yes.”

Rhimes is an American television producer, screenwriter and founder of her own production company, Shondaland. She’s responsible for likely some of your favorite TV shows: “Grey’s Anatomy,” “Bridgerton,” “Station 19,” “Inventing Anna,” “Scandal,” “Private Practice” and “How to Get Away with Murder,” to name a few.

In her book, she shares that she went on a year-long experiment to challenge her introverted nature and step out of her comfort zone by saying yes to every opportunity that came her way. She explained numerous anecdotes of how she found herself passing on great opportunities because she was afraid. As she continued to say yes, she experienced such personal growth, empowerment and confidence.

I have always considered myself an introverted extrovert – someone who can be extroverted when called upon, but then loves to go home and recharge in quiet. When I took on the role with executive editor nearly two years ago, the one task the job comes with that I’ve really had to grapple with is pushing myself out of my comfort zone when opportunities – specifically networking opportunities – come knocking.

And boy have they come knocking.

Well over a year ago at this point, I told myself that I needed to go on my own “year of yes,” but without the specific year constraint. I wanted to push myself to grow and be more comfortable in networking scenarios.

A few weeks ago, I attended the Association of Community Publisher (ACP’s) annual conference where they focus on collaboration and growth across owners, publishers, managers and more of community publications throughout North America. The conference was in Norfolk, Virginia, and it was my first time attending a conference out of state for work. I was welcomed as a “rising star,” which is an annual award they give to a few people across the nation.

When I found out I was invited to the event, I emphatically said yes.

And as the trip came closer and closer, my excitement only grew. Years ago, a weeklong trip in a city I have never been to where I only know one person (our sales manager Scott Greene was attending as well) would have normally created such apprehension leading up to it.

Instead, it was so energizing.

I met so many wonderful people, learned new ways for our company to potentially make money and gained tips on managing and motivating a staff.

So, as I look forward to the first summer month, my personal theme for June is simple: energy. I’m going to need it, due to all the yesses I’ve been passing out.

As the weather heats up, so does my schedule. I’m “booked and busy,” as my friends like to joke. I have so many opportunities that are coming to fruition in this coming month, and I couldn’t be more excited or energized for them.

Saying “yes” has offered me such significant growth – both professionally, and personally. I now am finding myself looking forward to opportunities to network – a feeling I never thought I would achieve.

What opportunity will you say yes to this month?

As always, thanks for reading, Payton North, executive editor

EXECUTIVE EDITOR

Payton North

EDITOR

Lauren LeBel

CREATIVE

Beth Thurber, Manager

Susan Bartlett . Sophia Kelleher

Leigh Catchepaugh . Lorie Perry

ADVERTISING

Scott Greene, Manager

Jeanette Lee . Lisa Nolan . Roxanne Longtin Miller

Matt Mahaney . Paula Dimauro . Terry O’ Donnell

Evan Marcyoniak . Andy Shaw . Hannah Bigos

Shannon Bliven . Paul Poutre

Carolyn Napolitan, Sales Assistant

Curtis Panlilio, Operations Director

Fran Smith, General Manager

443B Shaker Road, Denslow Road Entrance East Longmeadow, MA 01028 Tel: 413.525.6661

GO LOCAL PICKS

COOL STUFF JUST OUTSIDE YOUR DOOR AND ONLINE!

LUDLOW’S 250TH BLOCK PARTY PICNIC CELEBRATION AND PARADE

JUNE 15, LUDLOW, MA • 11:30AM - 11PM

Ludlow is celebrating their 250th birthday with a HUGE BLOCK PARTY AND PARADE. Parade will begin at 10 a.m. at Ludlow High School. Picnic will be held in the Veterans’ War Memorial Park/Memorial Park at 11 East Street from 11:30 a.m. to 11 p.m. There will be food trucks, adult beverages, over 50 craft vendors, amusement rides by Manual Amusements, live entertainment for kids and adults, cornhole, kids carnival/ craft corner, a wood carving demonstration, youth organizations, nonprofit organizations, civic groups, athletic organizations, local churches, Veteran’s Services, local businesses, line-dancing education and at 9:20 p.m. a huge fireworks display!

For more information visit: ludlowma250.org

FATHER’S DAY CRUISE, BREWS AND BBQ

IRON DUKE BREWERY

100 STATE ST, STOCKHOUSE 122, LUDLOW, MA

JUNE 16 • NOON - 4PM

Join Iron Duke Brewery for a day to celebrate dad! Do you have a classic car? Show off your cars from noon-2 p.m. (hot rods and classic cars). Free entry to show. Patrons will be able to vote for their favorite car, winner will receive a car bag swag. Special BBQ menu all day long. Plus some dad approved vendors, including cigars from Cigar Room II & Bar Fifty Two in Agawam.

For more information visit: www.facebook.com/irondukebeer/

SATURDAY VOLUNTEER PROJECTS

ARCADIA WILDLIFE SANCTUARY

127 COMBS RD, EASTHAMPTON, MA

JUNE 8 • 9AM - 11:30AM

Volunteers needed for Second Saturday projects to help maintain Arcadia’s grounds and trails. Projects will vary each month. Register for as many Saturdays as you want. Possible projects include: Invasive species removal, trail clearing, trash clean up, light carpentry, painting, raking, mulching. Contact: 413-584-3009

For more information and dates visit: volunteer.massaudubon.org

Belchertown has a melting pot of cuisines from American to Italian, Mexican, Irish and Mediterranean. This year, folks can look forward to a new dining experience at Kansai, an Asian infusion restaurant that offers Japanese and Korean food. Kansai has a lot of Japanese options including sushi, ramens, hibachi, curry, and some of its Korean dishes are bibimbap, spicy pork, bulgogi and Galbi.

Though Kansai opened on April 11, the restaurant didn’t advertise that they were opening that day. Sushi Chef Donnie Kim said, “We put the open sign on and did a soft opening to see how things would go. It was pretty busy and I noticed that one of the customers had made a post on the Belchertown forum that Kansai was finally open and a few photos of our food. The next day, we were packed.”

Kim is also one of the partners at Kansai alongside Mitchell Gohn and Louis Ryu. Kisara in Easthampton and Kaisen in Agawam are their other two locations. Gohn is in charge of the servers and making sure the front of the house runs smoothly. He will be at Kansai

Kansai

ASIAN BISTRO

full time as a sushi chef and manager. Ryu has been a chef for 26 years. He’s in charge of the kitchen staff, scheduling, ordering inventory, driving to Boston to pick up their fish, and takes care of a lot of the behind-thescenes tasks.

Kim has been in the food industry since he was 18. A family friend had opened the first Japanese restaurant in the area back in 2004 named “Oishi Sushi” located in West Springfield. This is when he learned how to prepare and serve sushi. His good friend at the time, Gohn, hung around the restaurant while he worked. Soon enough Kim was training him on the sushi bar. Twenty years later, here they are — still working together.

Kim, Gohn and Ryu were looking for a third location and noticed that Belchertown didn’t have the type of cuisine they can offer, so they thought it was a good idea to make that happen there. “We know Belchertown is an up-and-coming town,” said Kim. “It’s building and getting bigger. We thought it would be a good idea to open up there. We just want people to feel like they’re in a modern restaurant with an inviting friendly atmosphere.

! MIASHA LEE NATE BLAIS

A nice sit-down place where they can bring their family and friends and enjoy their time and the food.” He went on to say, “What’s special about Japanese and Korean cuisine is the presentation — the work that goes into making a plate and the preparation of it. It takes a lot of work, time, and every ingredient needs to be very fresh.”

Kim loves when the customers are in awe of what he can do with sushi and appreciative of the time and effort he puts on their plates. He also likes to talk with the customers and get to know them. When people sit at the sushi bar, Kim likes to have them watch the beautiful plate that is created right in front of them, he said.

One go-to special plate Kim likes to prepare is called Tuna Tataki. It’s a seasoned piece of fresh tuna, lightly seared on the outside, thinly sliced on a plate with their house special sauce and different toppings each time. One plate he might add fried shallots and fresh scallions on top, another diced mango and sweet potato crisps.

Palmer resident Marie Fontaine has been to Kansai twice. She sat at a table by the sushi bar and thought it was amazing watching them make the food in front of

you. “I second guessed my meal,” Fontaine shared. “Everything looked so good and fresh. I had the Boston roll, Philly roll and sweet potato roll. I think it has brought jobs to the community and some life back into the area.”

Local Realtor Dakota Richards, who primarily does business in Granby, Belchertown and South Hadley, stopped by and tried the teriyaki chicken bowl and crazy bowl roll, a soft-shell crab tempura with crab, cucumber topped with avocado, eel sauce, garlic chili mayo and sweet potato crunch. “It’s always great to have another local food establishment to dine at in the area with diverse options,” he said.

Right now, Ryu, Kim and Gohn’s goal for Kansai is to provide good food and service for the community of Belchertown and other surrounding areas.

KANSAI IS LOCATED AT 1 MAIN ST. IT IS OPEN TUESDAY AND WEDNESDAY FROM 4-9 P.M., THURSDAYS FROM 11:30 A.M. TO 9 P.M., FRIDAY AND SATURDAY FROM 11:30 A.M. TO 9:30 P.M. AND SUNDAYS FROM 12-8:30 P.M.

ROOTED FLOWERS

Rebecca Sadlowski has always had at least one hand in the dirt.

Sadlowski, the owner of Rooted Flowers farm in Agawam, said growing up in Hatfield she was working on local farms at age 10.

“I was always told not to grow up to be a farmer because all you do is work and make no money,” she said.

Luckily, Sadlowski didn’t listen.

“I went to college and was a dental hygienist, but I always had my fingers in agriculture,” Sadlowski said. “I worked on dairy farms and tobacco farms and had my own little vegetable farm that I rented and opened a farm stand while I was still in dentistry.”

Sadlowski said in Hatfield there’s a farm stand on prac-

tically every corner, so she wanted hers to stand out.

“I decided to have veggies and flowers,” she said. “I wanted people to come see a rainbow of vegetables and flowers.”

Sadlowski began creating flower arrangements and décor for small events for family and friends. This led to researching more about growing flowers and where they come from. She was surprised to learn that most flowers sold in New England were grown in South America and California.

“I was engaged in the farm to table concept and I wanted to bring locally grown flowers to florists,” she said.

Because of the New England weather and short growing season for native flowers, Sadlowski found it was impossible to supply florists because she could not guarantee the blooms they needed.

“I could guarantee a palette, but not the actual flower,” she said.

This prompted her to sell local flowers online and her event business grew. She captured a younger clientele who loved the idea of locally grown, seasonal flowers in their chosen color palette. She and her husband Albert began looking for their own land to farm and to grow the business. Albert visited land for sale in Agawam and called Sadlowski to say it was perfect. Without seeing it for herself, she told him to make an offer.

“He has more confidence in me than anyone,” Sadlowski said of her husband.

The couple bought what became Rooted Flowers farm at 501 Shoemaker Ln. when Sadlowski was nine months pregnant with their daughter Mary.

Sadlowski and Albert, along with daughters Mary and Julia — and faithful canine farmhand/protector Lyle — worked the dirt for nearly a year and opened at the start of the coronavirus pandemic. The plan, said Sadlowski, took a turn and she found herself once again with a farm stand.

“When the pandemic hit, we started a self-serve farm stand,” she said. “It wasn’t what we planned, but it was survival. We had a mortgage payment and flowers, but all the weddings were cancelled so we started with online sales and deliveries and after Mother’s Day opened the self-serve farm stand.”

The farm stand took off by word of mouth and remains popular with customers today. Sadlowski always has bouquets and people can place orders online and they will be at the stand to pick up.

“You can even go online and order a corsage or boutonniere for prom and pick it up,” Sadlowski said.

Sadlowski posts sample arrangements on rootedflowers.com that can be ordered and picked up at the farm stand. She said she changes the options frequently based on what flowers she has available.

“People can order corsages and boutonnieres 10 days in advance because I feel confident they’re going to get what I’m showing for 10 days,” said Sadlowski. “The flower harvest changes at around two weeks.”

Rooted Flowers is set apart from other floral businesses not only because they grow all their own flowers, but also because of the workshops Sadlowski offers, including ones on seed starting, building raised gardens, creating hand-tied bouquets and a centerpiece workshop.

“This year I will open up more fall workshops,” Sadlowski said.

Sadlowski is happy to share her knowledge with others and although the farm is not open to the general public, she offers a shadowing session of “behind-the-scenes flower farming.” Participants will spend an entire day working on the farm with her and can ask questions. She said she designed this for people interested in farming to see what it’s really like.

Sadlowski said while the advice she was given early in life about farming didn’t deter her from making her dream come true, there was some truth to it, especially the work part. Her family spent the better part of a year just getting the land cleared and ready, growing the flowers, planning and working the farm every day. Her daughter Mary, now 5, and her 2-year-old Julia are growing up on the farm and already working hard, but to them, it’s all fun.

“Mary can make corsages and has a good eye,” Sadlowski said with pride. “She can go out and harvest tulips for hours.”

It was Mary’s love of working in her own little cut garden that inspired Sadlowski to encourage other parents to create their own gardens for their children and she sells a ready-to-plant cut garden package to get them started.

Although Sadlowski never thought she would make her living farming flowers, she loves the life she has built with her family and wouldn’t change it.

“I’m proud of the younger version of myself,” she said. “It was life-changing to take this all on. There were sacrifices and hardships, but I feel like we just got started and there’s much more to be done.”

Soul warming Polish Food at the Delicatessen Restaurant & Sandwich Shop Belvedere of East Windsor, served hot with indoor seating or packaged to take home. We also deliver! (With online orders only). Pierogi, kielbasa, kapusta, stuffed cabbage, soups, pastries, potato pancakes, in-house smoked pastrami and brisket sandwiches.

• Custom Jewelry Designs • Fine Jewelry Repairs

• Watch Repair, Sizing & Batteries

• Engraving • Laser Repairs • Appraisals

• Buy, Sell & Trade Jewelry

Caesar Pasta Salad with Grilled Shrimp

1 Box Rotini

8oz Shrimp

3/4 Cup Caesar Dressing

1/4 Cup Bread Crumbs

Parsley, garnish Oil

Garlic Lemon

Salt and Pepper

Boil your pasta per box instructions and rinse with cold water, let completely cool in the fridge while you grill your shrimp.

In a bowl, add your shrimp and toss with oil, lemon, salt and pepper. Grill on each side for about 2 minutes and let them cool in the fridge.

While that’s cooling, heat up a pan on medium heat with a little bit of oil and add in your garlic and cook until fragrant. Add in your breadcrumbs and cook until golden brown.

In a bowl, add your pasta, shrimp and dressing and stir to combine.

Top with parsley and breadcrumbs and enjoy!

NATHAN BLAIS I’m a photographer from Springfield. I combined my love for cooking and photography and turned it into a career. Check out my instagram @nateblais!

EASTERN CONNECTICUT CENTER FOR HISTORY, ART, AND PERFORMANCE

Thinking big was essential when forming a vision for the future of the Eastern Connecticut Center for History, Art, and Performance, Inc.

Created in 2016 as a 501c3 nonprofit, the Eastern Connecticut Center for History, Art, and Performance, EC-CHAP — located in The Mill Works in Willington — operates the Gardiner Hall Jr. History Museum, Dye & Bleach House Community Gallery, and offers a variety of programming in The Packing House, an historic venue for performance and events.

“Our intent in forming EC-CHAP was to provide a greater awareness of culture in our area and to develop relationships with the creative community. Some call Eastern Connecticut the quiet corner of the state, while

others believe we are not so quiet and have a number of things going on that just need to be found,” said Tom Buccino, executive director of EC-CHAP.

“When putting together our vision and mission with our Board of Directors, we set some lofty goals including in the long term to be to be one of Southern New England’s premier cultural destinations. Some folks may see that as too lofty of a goal, especially for an organization run by all volunteers in a very rural part of Connecticut with a population of 6,000. We felt, however, that we needed to keep the bar high and shoot for the moon with a mindset that the goal is not impossible,” he added. Finding a home for their endeavor was easy.

The Mill Works facility originally housed the Gardiner

! KEITH O'CONNOR NATE BLAIS

Hall Jr. Company, the first spooled thread production facility in the United States. During its operation from 1860 to its closing in 1954, the Hall Company produced fine cotton threads that drew national and international acclaim from 1860 to its closing in 1954. Buccino’s parents in 1962 purchased a portion of the factory that had been parceled into what later came to be called The Mill Works, where his father operated a tool and dye company. When his parent’s health began to fail, Buccino stepped in to oversee the complex which was vacant at the time and offered space for what soon would become EC-CHAP.

The Gardiner Hall Jr. Museum, formed in 2014 when The Mill Works was recognized as an historic landmark and listed on the Connecticut Register of Historic Places, was the first component of what two years later would be merged into EC-CHAP. It focused on the impact and contributions of the Hall Thread Company, the Hall family, and succeeding enterprises located at The Mill Works had on the local region.

The Gardiner Hall Jr. Museum, now located in a larger space within the building, is curated by Ryan Elgin, who also serves as assistant director of EC-CHAP.

“We just re-opened last December after receiving a Museum Makeover grant funded by CT Humanities. The monies allowed us to upgrade the space with new carpeting, display cases, text panels, and UV protection,” Elgin said about the museum which explores Willington history, the impact and contributions of its residents including its large Czech population, the Hall Thread Company, and the Hall family, who were great benefactors of the town, as part of its Threads in Time permanent exhibit.

In addition to early pieces of thread spools and boxes from the company, visitors can see various artifacts from the Hall family including furniture and paintings from their home, wedding attire from the wealthy mill owners, along with photos and possessions of the mill employees. There are also tools and examples of products produced from other industries on display, including from the tool and dye company started by Buccino’s father. Upcoming exhibits are planned on the ice trade when ice was harvested from a large pond behind the factory, and on the early innovations of firearms in Connecticut.

Free and open to the public, the museum’s hours are Saturday from 10 a.m. to noon.

Besides the history museum, the rich past of The Mill Works is reflected in the names given to its gallery and performance spaces.

The Dye & Bleach House Community Gallery derives its name from its historical roots. Its physical space in the Gardiner Hall Jr. Company was where millions of yards of cotton thread were processed and colored before being spooled for domestic and international distribution.

“We are a community gallery, not a commercial gallery, offering a platform to local and regional visual artists of all talents and levels of experience — from established artists to those just beginning their artistic journey — to display their original works for public viewing at no cost to the artists. While we don’t manage sales of their work in the gallery, if someone is interested in purchasing a piece we put them in touch with the artist,” Buccino said.

“Coverings” — The Textiles of Sally Rogers & Paintings of Al Mathes is currently on exhibit in the gallery through June 22.

“In addition to her talents as a quilter, Sally is a professional singer and songwriter who plays the guitar and dulcimer. She also has the distinction of being recognized as a Connecticut State Troubadour promoting music and song. We got to know her a number of years ago and she has since had several shows at The Packing House, as well as a previous exhibit of her beautiful quilts in our gallery. Sally introduced us to Al whose interest in landscaping is reflected in his many abstract paintings,” Buccino said.

Gallery hours are Saturdays from 10 a.m. to noon and by appointment. Admission is free.

Upcoming exhibits include the sculptural works of Kathleen Zimmerman, slated to open on July 6, followed on Sept. 14 by the abstract paintings of Julie Becham. Artists interested in opportunities to display their work at the Dye & Bleach House Community Gallery can email info@ec-chap.org or call 518-791-9474.

The final component in the EC-CHAP name, “performance,” focuses on acoustic music, film, dance, literature and theater in what is called The Packing House. The attractive space – outfitted with a hardwood floor and wood planked gable ceiling and hand-hewed chestnut beams overhead – is considered to be the oldest original standing production facility from the Hall Thread Company in 1870, where packing and shipping took place. According to documents preserved as part of the company’s history, Hall in 1906 began providing free movies in the space to entertain and thank his employees for their hard work. Audiences today benefit from cabaret seating and an exclusive “BYOB & F” (Bring Your Own Beverage and Food) model.

Hall’s penchant for entertaining his employees continues today at EC-CHAP with a much-expanded lineup that includes a film series, acoustic artist series, jazz series, and a poetry series offered during a season which runs from September to May.

While The Packing House has ended its season that goes from September to May, plans have already begun for the 2024-2025 season that will include a return performance by Greg Abate, an international jazz artist who was the first to perform with his Jazz Quartet in The

Packing House when it opened in 2016. The schedule will also include a performance by EC-CHAP board member Nicole Zuraitis, who won a Grammy for Best Jazz Vocal Album “How Love Begins.” Updates on the new lineup will be posted on thepackinghouse.us website.

In addition to ticketed performances, EC-CHAP sponsors a free “Talent Showcase” on the second Wednesday of the month from 7-10 p.m.

“Similar to our art gallery, the intent is to provide a platform for local talent to share their unique abilities and is not limited to musicians. Unlike open-mic nights which are similar in concept to what we are offering, the Talent Showcase goes beyond traditional performances by musicians and comedians to include hula hoop artists, poets, jugglers, film makers, visual artists and others. We give them extended time to perform before a live audience and receive feedback while networking with those attending,” Elgin said.

“I don’t think there could ever be too many spaces for artists to show their talents — more are needed,” he shared.

When programs are not scheduled, The Packing House is available for rent as a flexible 3,500-square-foot event space perfect for creative projects, meetings, recitals, workshops, wedding receptions, memorial services and community events. To learn more or to book space, call 518-791-9474.

The coronavirus pandemic took a toll on performance and exhibit spaces, and sites like EC-CHAP are needed more than ever today, Buccino noted.

“Quite a number of venues were not able to sustain themselves as COVID-19 spread throughout the country, resulting in far fewer performance sites for artists than four years ago,” he said.

Revenue to keep the arts center alive is generated from memberships, sponsorships, grants, ticket sales, program and rental fees, and tax-deductible donations from individuals, families and organizations.

With preservation funding from the CT Department of Economic and Community Development, State Office of Historic Preservation, future plans include the rehabilitation and development of a free-standing Artist in Residence Studio and onsite Artisan Café. EC-CHAP IS LOCATED ON

I! TINA LESNIAK NATE BLAIS

HOMEMADE ICE CREAM AND CANDY STORE

ce cream is an experience for anyone who’s ever stepped inside Mt. Tom’s Homemade Ice Cream and Candy Store on Cottage Street in Easthampton. It’s not just about the flavor, having a treat or just cooling off. It’s about so much more than that.

“I’ve always believed that an ice cream shop is about more than just its ice cream. Certainly, the ice cream must be the best it can be, and I believe our ice cream is super creamy, flavorful and arguably the best around,” explains Jim Ingram, owner of Mt. Tom’s. “Getting ice cream is an immersive experience. Let’s face it, grabbing a pint at the supermarket is easier. The secret to our success is not only our good ice cream. It’s our super-friendly servers and family-friendly atmosphere that bring people back. I believe that the combination of great homemade ice cream and a fun, friendly experience is why we’re still here more than 20 years later.”

More than 20 years ago, Mt. Tom’s Homemade Ice Cream was born when Ingram was laid off from his tech job at a struggling start-up company. Instead of looking for a job immediately, Ingram decided to take a year to travel and to take a break.

“Somewhere between here and California, the idea of taking the job loss as an opportunity to try something different took hold,” recalled Ingram. “I’d always wanted

to start my own business, and it felt like my now or never moment.”

For Ingram, ice cream made sense. His dad had worked for big ice cream companies like Hood and Howard Johnson, and he had owned a couple of ice cream shops with Ingram’s mom.

“You could say ice cream is in my blood,” said Ingram. “When I returned from my travels, I enlisted his help to build my ice cream kitchen and teach me everything he knew about making and selling ice cream.”

Ingram continues to make the ice cream just the way he learned two decades ago. All the ice cream is homemade in the shop’s kitchen, one batch at a time for the highest quality. Ingram started with his dad’s recipe book and added many new flavors over the years.

“The creative process of inventing new flavors is the best part of making ice cream,” noted Ingram. “I’m always on the lookout for a new flavor. Ideas come from many sources, including the suggestion jar in the shop, flavor contests and my always-on-the-lookout eye. It’s fun to watch customers glance at the specials board and get excited about a new flavor.”

Mt. Tom’s best sellers include perennial favorites like vanilla, chocolate, cookie dough and mint chip, but also more unique flavors like cashew turtle, burnt sugar, lav -

ender, black cherry and burnt coffee.

“Our burnt coffee has been a bestseller since its introduction nearly five years ago. When a special flavor is so popular that people get a little angry when it’s not available, that’s a sign to make it a permanent offering,” explained Ingram. “Cashew turtle is my personal favorite. It was the one I always chose at my dad’s shop, so it holds a nostalgic place in my heart.”

In addition to ice cream, Mt. Tom’s also offers ice cream cakes and pies. Those can be made with two different flavors and come in many sizes. With an artist on staff who can add edible artistry and pies made from a bed of cookies and fudge with a wide range of toppings, Mt. Tom’s also has the perfect dessert for any occasion.

Visitors to the shop can also choose from a range of penny candy, a nod to the location’s original roots as a penny candy and gourmet chocolate shop.

“As you’ll see when you visit, the old-fashioned look and feel of Mt Tom’s — with its high tin ceiling, hardwood floors, and hundreds of penny candy jars — was just too charming not to keep around,” explained Ingram. “While my passion is focused on making delicious ice cream, the candy and chocolates are other ways to bring joy to kids of all ages.”

The location, 34 Cottage St., has been a part of the revitalization of downtown Easthampton, which coincided with Ingram’s reinvention of his new life. Originally, he gave himself five years to make the shop work before he would make any big decisions about continuing or returning to his engineering career.

“That was just over 20 years ago,” remembered Ingram. “There have been many long days, sacrifices, and challenges along the way — just as my dad had warned — but it’s also been a blast and hugely satisfying to have found a way to make people happy for a living.”

Ingram has plans to commemorate the milestone of 20 summers, but those are still under wraps for now.

“An ice cream shop buddy of mine once told me, ‘We’re not just selling ice cream. We’re selling memories’” noted Ingram. “Who doesn’t reminisce about that favorite ice cream shop they went to as a kid? It’s pretty satisfying to be able to offer that kind of place to families here in Western Massachusetts. It’s been great to have had a ringside seat for the reinvention of Easthampton that’s taken place over these past two decades, and I fully expect Mt. Tom’s and Easthampton to just keep getting better and better.”

MT. TOM’S IS LOCATED ON 34 COTTAGE STREET, EASTHAMPTON, MA.

OPEN SUNDAY - THURSDAY, 11:30 A.M. - 9 P.M., FRIDAY AND SATURDAY, 11:30 A.M. - 9:30 PM. FOR MORE INFORMATION VISIT MTTOMS.COM

WHAT DOES THE FIFA WORLD CUP TROPHY DEPICT?

[A] The Greek Goddess Nike

[B] Two human figures holding up the Earth

[C] A player kicking a soccer ball

[D] A champagne fountain

WHAT STATE IS BORDERED BY ARIZONA, NEBRASKA, KANSAS, OKLAHOMA, NEW MEXICO, UTAH & WYOMING?

[A] Texas

[B] Colorado

[C] Missouri

[D] Idaho

HOW MANY STARS WERE ADDED TO THE U.S. FLAG IN 1959?

[A] 0

[B] 1

[C] 2

[D] 3

WHAT NOVEL DID SHERLOCK HOLMES FIRST APPEAR IN?

[A] The Hound of the Baskervilles

[B] Murder on the Orient Express

[C] Murder Most Foul

[D] A Study in Scarlet

WHO WAS THE YOUNGEST PERSON (AGE AT INAUGURATION) TO BE PRESIDENT OF THE UNITED STATES?

[A] John F. Kennedy

[B] Theodore Roosevelt

[C] Bill Clinton

[D] Ulysses S. Grant

CARRIE UNDERWOOD GOT HER START ON WHICH REALITY TV SHOW?

[A] X-Factor

[B] America’s Got Talent

[C] The Voice

[D] American Idol

IN WHICH ANIMAL SPECIES DOES THE MALE GIVE BIRTH TO THE BABIES?

[A] Porcupine

[B] Seahorse

[C] Octopus

[D] Garden Snail

WHAT ARE THE ONLY TWO PLANETS IN OUR SOLAR SYSTEM WITHOUT MOONS?

[A] Mercury & Venus

[B] Venus & Neptune

[C] Mercury & Uranus

[D] Venus & Mars

WHICH CITY IN ITALY IS SAID TO BE BUILT ON SEVEN HILLS?

[A] Venice

[B] Florence

[C] Rome

[D] Milan

7 parks to get out and enjoy the outdoors

SALMON BROOK PARK

SALMON BROOK PARK RD, GRANBY, CT (860) 653-8947

Salmon Brook Park has tons of activities to enjoy with family and friends. Bring you dog to play in the dog park, enjoy the shaded pavilions, swim in the pond, or use the athletic courts.

ROBINSON STATE PARK

428 NORTH ST, FEEDING HILLS, MA (413) 786-2877

Robinson State Forest is a great spot for hiking and mountain biking. Hike throughout the woods or walk along the paved path. You’ll have great views along the way!

ENDERS STATE FOREST

GRANBY, CT 06035 (860) 424-3200

Enders State Forest is located on Route 219 (Barkhamsted Road) in Granby, CT. This is a great place to cool off on a hot summer day with waterfalls, streams, and hiking trails.

BUTTERY BROOK PARK

123 WILLIMANSETT ST, SOUTH HADLEY, MA (413) 538-5033

Buttery Brook Park’s pickleball courts are worth visiting this summer. They are newly renovated with lighting! It’s a great activity for family and friends.

STANLEY PARK

400 WESTERN AVE, WESTFIELD, MA (413) 568-9312

Spend the afternoon at Stanley Park with plenty of activities to do. Visit the duck pond, enjoy a picnic lunch, hike the trails, and walk through the beautiful gardens.

MITTINEAGUE PARK

1695 WESTFIELD ST, WEST SPRINGFIELD, MA (413) 263-3284

Mittineague Park is a great spot for the summer whether you are looking for a nature walk or a disk golf course. Check out their athletic grounds that have been newly renovated, or take a nature walk.

FOREST PARK

200 TRAFTON RD, SPRINGFIELD, MA (413) 787-6440

Forest Park is the perfect spot for a summer picnic. It is beautifully landscaped with tons of activities including a petting zoo, swimming, tennis, and more.