Mohawk Valley Living Magazine October 2013 Issue

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MOHAWK VALLEY LIVING

TAKE ONE!

EXPLORING THE ARTS, CULTURE & HERITAGE OF OUR VALLEY

OCTOBER 2013

DAIRY IN THE VALLEY LOCAL FARMERS MAKING MORE OF MILK

A Road Trip to

MAP E! INSID

Little Falls

Stories from The TV Show Rome’s Bob the Squirrel

A Nature Walk with Meet

John Keller

Matt Perry

Edwin M. Brennan and Sons Dairy Farm in Sauquoit. Owner, Matthew Brennen, says the growing demand for milk is making land and water a hot commodity. His 84-yearold uncle, Norm Brennan, still works his nearby Norm Brennan Family Farm.

MOHAWK VALLEY LIVING MAGAZINE

contents

Full Circle

3 5 6 9 10 12 13 14 18 19 20 26 28 29 30 31

Over the years of producing the Mohawk Valley Living television show, we’ve met many farmers who are venturing into making cheese and other value-added products. This might be a new trend, but it’s an old practice that was the norm 150 years ago. It seems that sometimes going back is going forward.

This magazine is a new venture for us, but nothing new. Back in 1989, when Lance had just graduated from MWP (Munson Williams Proctor Arts Institute had a much shorter acronym back then) and I was still a Utica College student, we had the idea to produce a TV show about the area. After researching production costs, we concluded it was beyond our reach.

Instead, we decided to try print and started a monthly newspaper. After fumbling along for 2-1/2 years, now married with a little one and another on the way, we stopped the paper and focused on our commercial art to support our growing family.

Fast forward to 2005, our three boys were all in school and we had years of marketing and advertising experience under our belts.

We decided to revisit the TV show idea. We contacted local actor, Richard Enders, and premiered Mohawk Valley Living in April of 2005. Eight years later, looking for another creative challenge, and with encouragement from our viewers, we’re going forward by going back. We hope you enjoy our magazine.

Did You Know?

Deansboro Nature Walk with Matt Perry Local Arts: Frank Page Waterfalls Part 1 John Keller Historical Herkimer Little Falls Made Here Our First Year Dairy in the Valley Inlet Hike Recipe On the Farm with Suzie MV Comics MV Flash Lit On the Cover: Three generations of farmers on Salmstead Dairy Farm in Newport. From left: Lynn Salm; his grandson, Ed Smith; and son-inlaw, Edward Smith. Dairying goes back in the Salm family as far as anyone can remember.

Next Issue:

November 1st Be sure to pick up the bigger &

better November issue with more local stories and photos thanks to your support and our sponsors!

October, 2013

by Sharry Whitney

PUBLISHER Vincent R. Whitney EDITOR Sharry L. Whitney DESIGNER Lance David Whitney CONTRIBUTORS Peggy Spencer Behrendt, Brian Howard, Suzie Jones, John Keller, Frank Page, Susan Perkins, W.C. Pope, Matt Perry, Gary VanRiper Special thanks to Debby Hepburn CONTACT US (315) 853-7133 30 Kellogg Street Clinton, NY 13323 www.MohawkValleyLiving.com mohawkvalleypublishing@gmail.com Mohawk Valley Living is a monthly magazine and a weekly television show exploring the arts, culture, and heritage of our valley.

Copyright © 2013. All rights reserved.

No part of this publication may be reproduced without the consent of Mohawk Valley Publishing.

Printed at Vicks Litho in Utica, NY.

Mohawk Valley Living is brought to you by

R.A. Dudrak Richfield Springs, NY (888) 826-2912

Watch MVL every Sunday at 7:30am and 11:30pm on Fox33 11:30am on WUTR 20

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Rte. 365, Holland Patent (315) 733-5500

Did you Know? from the Oneida County Historical Society

by Brian Howard, Executive Director

Did you know that in addition to our area being a major textile hub during the 19th and early 20th centuries, that looms were also built in Oneida County? The Union Loom Works of Boonville was founded in 1918 and produced several designs, including this Model 36 for home use.

Coffee grinders like this one weren’t just functional, they were works of art! This grinder, patented in 1873, was used at a market run by Ida and Joseph Heigl at the corner of Eagle and Ta y l o r Streets in East Utica during the early 1900s, just a few years before Dunkin’ Donuts came to town.

Oneida County Historical Society Open Mon.-Fri. 10-4 1608 Genesee Street, Utica (315) 735-3642 www.oneidacountyhistory.org

Did you know that Oriskany Boulevard in downtown Utica was built over the original path of the Erie Canal? This jug is one of several pieces commissioned in 1824 to celebrate the canal’s completion the following year; it is a part of the Oneida County Historical Society’s new exhibit titled, “Utica in the 19th Century.”

Marketing trends, past and present, can be seen by visiting the new “Advertising Through the Ages” exhibit at the Oneida County Historical Society. Ornate Moshier Brothers spice tins attracted consumers, as did the bright yellow Chicago Brothers salt container a few generations later.

3

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HAMLETS & CROSSROADS:

DEANSBORO

By Sharry L. Whitney

How is it that a tiny hamlet of only 1,200 people has so many talented, renowned artists? Maybe that gold-mounted cane, buried with Samson Occom 200 years ago, is actually a magic cane, forever emitting creative energy throughout Deansboro! Whatever the reason, there seems to be a wellspring of talent in Deansboro. Here are just a few of the amazing artists we’ve met over the years in this little hamlet.

Schwartz’s Forge Joel A. Schwartz established Schwartz’s Forge and Metalworks in 1977. Out of his forge in Deansboro, using traditional blacksmithing and modern metal fabrication techniques, he creates ironwork that is both functional and aesthetically beautiful. He has created ironwork for Blair House, the official guest house of the president, as well as custom gates and railings for Madonna and Bill Cosby. He has had work shown in the Museum of Contemporary Crafts in New York City, and the Smithsonian Institute.

(315) 841-4477 www.schwartzsforge.com

Sue Beevers This multi-talented artist is a weaver, quilter, fabric designer, cellist, and author. Her love of quilting and fabric design has even landed her on HGTV’s Simply Quilts a couple times. She has also designed multiple fabric lines and numerous quilt kits. She is currently designing fabrics for Northcott Farbics. (see www.northcott.net) She holds lectures and workshops on fabric painting and quilting and is currently working on book number three.

(315) 841-8149 www.suebeevers.com

Dean White This well known potter was the first Deansboro artist we featured on our television show back in 2007. Since then, he has developed a new line of pottery inspired by the Arts and Crafts movement of the late 19th and early 20th centuries. His wife, Susan Castle, is also an artist who creates original jewelry.

Whites Pottery and Queen Bee Jewelry (315) 381-3009 6942 Bogusville Hill Road, Deansboro www.whitespottery.com

Monica Acee We first met artist, Monica Acee, five years ago on her farm where she enjoys horseback riding. She is a portrait painter who specializes in human and equine portraits. Locally she has painted portraits of Hamilton College President, Joan Hinde Stewart, and her Deansboro neighbors, the Pinny and George Kuckel family. Her other well-known subjects include the Dingman Family of Ford Motors and supermodel, Christie Brinkley. (315) 841-4881 www.monicaacee.com Quality Real Wood Furniture!

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5

A Walk in the

October Wilderness Story & Photos by Matthew Perry

A walk in the wilderness in Central New York in October can be a particularly stimulating experience. The deciduous trees attain peak colors about mid-month and they provide a vibrant backdrop for all of the naturalist’s adventures of discovery.

The trees themselves are now color-coded, so they may be identified even at great distance -and by someone observing from a hilltop perspective. Did you know that there was a stand of hickory trees in that far-off woodlot? The golden leaves in their crowns act as flags to alert you to their presence. Other tree species also take on a characteristic set of colors and can be identified in the same way. This method of long-distance tree identification is something that is not as easy to do at any other

time of the year.

It’s amazing to think that there is a native tree that chooses this time of year to produce its flowers. Even as its own leaves turn brown and shrivel, the strange blooms of the witch hazel tree begin to open. At our nature preserve, at the edge of the forest, there is a small grove of witch hazels; around it countless asters and goldenrod have finished flowering and have gone to seed. One could presume that as the only flowering plant in the area, witch hazels should have a monopoly on any late season pollinating insects, but that’s been a difficult thing to confirm. Some naturalists have even spent many hours watching this tree in order to determine just what is providing pollination services. The truth is that few

of us have seen anything visiting the tree’s unusual straggly flowers.

Some speculate that it is pollinated primarily by a species of moth which becomes active in colder temperatures.

All is not clear sailing for the witch hazel tree, since it is one that appears on the menu of the beaver. In October, most beaver colonies are busy collecting edible tree branches. This food will be stored in a submerged food cache that the beavers will be able to access under the pond ice that forms in the winter. Though witch ha-

A Quaking aspen tree cut down by beavers, one chip at a time.

The straggly flowers of the witch hazel tree

A six-month-old beaver feeding at the pond’s shore.

Your Connection to Local Organic Produce

Raulli’s Iron Works

Custom hand-made iron railings, fences & gates.

3rd generation family business located at 133 Mill St., Rome 315-337-8070

6

Tom’s Natural Foods A big store in a small space.

M-F 10-6, Sat 10-5 16 College St., Clinton (315) 853-6360

In fall, it is easy to identify trees from a distance by color.

zel is not by any means the beaver’s preferred food, it is an acceptable menu item and I have seen it included in their diets. October is one of the busiest times of the year for beavers.

Not only do they need to secure a large food reserve, but they also need to winterize their lodges. This entails plastering the entire structure with mud. When cold weather arrives, the mud will freeze solid and make the lodge virtually impenetrable to predators.

The Ruby-crowned Kinglet is smaller than a chickadee

What to look for in the October Forest

Many songbirds continue their migration through October. Moving through Central New York in especially good numbers are two species of kinglets – the Ruby-crowned Kinglet and the Golden-crowned Kinglet.

Though the latter species does breed locally in spruce forests, the former species prefers the boreal forests of the Adirondacks and Canada. Both kinglets are olive-green and very small – even smaller than chickadees.

In fact they weigh only 1-tenth to 3-tenths of an ounce. This time of year, both species team up with other small birds and together they form small flocks that move through the forest, actively foraging for food. So if you encounter a mixed flock of birds in the October woods -especially one that contains a contingent of boisterous chickadees, look for these kinglets.

Cafe & Bakery Tues-Sat until 5 13 College St. Clinton, NY

315-859-1163

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Lincoln’s Sparrow also migrates through the region in October

Matt Perry is Conservation Director and resident naturalist at Spring Farm CARES in Clinton. He manages a 260 acre nature preserve which is open for tours by appointment. Matt is also regional editor of “The Kingbird”, which is a quarterly publication put out by the New York State Ornithological Association. Matt writes a weekly blog about the nature preserve, which can be found at: talesfromthewilds.blogspot.com

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Local Arts:

Frank Page What’s it like to live with Bob?

Our artist this month is cartoonist Frank Page of Rome. For the past “It takes a certain type of 11 years he’s been writing and drawing person to be able to live “Bob the Squirrel” comics for the with a squirrel. When I Rome Daily Sentinel newspaper as well as for thousands of fans figure out that type, around the world. Check out his exI’ll let you know.” clusive Bob comic in this issue made just for MVL!

Visit the sites:

www.BobtheSquirrel.com & www.squirrelosophy.com for more of Frank’s work and graphic novels.

Get your daily dose of Bob!

Locomotion Hobby

Trains & More!

Woodland scenics, Testor paints, MTH, Atlas, Bachmann, Slot cars featuring Scalextric, Plastic & balsa models, R C Helicopters, AMT, Monogram & Revell, Lionel / Action Nascar

Celebrating 30 Years!

Meet Brinkley!

www.locomotionhobby.com

315-336-6300 831 Black River Blvd N, Rome, NY

735-3699 Big Apple Plaza, New Hartford

9

Stockbridge Falls, Munnsville

Autumn Guide to area

Waterfalls part 1

by Sharry L. Whitney

What is it about waterfalls that inspires and rejuvinates us? Maybe it’s the natural beauty that attracts us, or the soothing sound of falling water. Maybe it’s the negative ions falling water produces that causes a biochemical reaction in us that increases our serotonin levels.

Whether its aesthetical, biological, or psychological, we just seem to feel happier around waterfalls.

We are always on the lookout for waterfalls during our Mohawk Valley Living travels. We find some that are grand and some that are more intimate. The time of year and rainfall also changes the experience, so the same waterfalls can visited time and time again.

These are a few of our favorites...

Stockbridge Falls, Munnsville These falls take you by surprise, especially if you were driving by and didn’t expect them (though the name of the road gives you a bit of a hint). Beautiful, picture-perfect Stockbridge Falls is made up of a half dozen small waterfalls spilling over pinkish-colored rock.

Oneida Creek passes right under Stockbridge Falls Road. Be careful, as there is not much pavement between the road and a long fall into the ravine!

Location: 5968 Stockbridge Falls Road, Munnsville GPS: 42.955284,-75.602451 Directions: From Munnsville, head 0.8 miles south on Main Street which becomes Bearpath Road (Route 46). Turn right on Pratts Road.

Go just over a half mile and turn right on Stockbridge Falls Road. Go another half mile to a pull-off on the right, located just before the road passes over Oneida Creek.

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10

From Windows to Doors, Kitchens to Floors

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photo credit: Frank J Forte frankfortephoto.com

Faville Falls, Dolgeville This is a secluded, shady waterfall with a 70’ drop. It is perfect for a picnic or a short hiking adventure with school-age children. From the parking lot, cross Gillett (Ransom) Creek by way of a metal footbridge to the left. After crossing the bridge, you will see a trail to the right. There are no trail markers, but you can avoid the steep slopes by staying to the left as you follow the descending path that sweeps around and then back towards the falls.

If you look closely at the bottom of the falls you can see the remnants of stone walls that mark the home site of John Faville, a Revolutionary War soldier.

Location: Near corner Moore and Peckville Roads, Dolgeville GPS: 43.1054, -74.8061 Directions: From Dolgeville head west one mile on Spencer Street. You’ll come to an intersection where the road becomes Peckville Road, continue straight (west) another 0.7 miles to a parking lot on the left.

Buttermilk Falls, Little Falls This is a short hike to a very nice 40’ waterfall and great if you want to get up close and cool off on a hot day. It’s in the woods and not really a picnic area. The creek is small and is fun to hike up, crossing over and back on your way to the falls. We were first introduced to these falls by local photographer, and Little Falls attorney, Bart Carrig. You can see more of his amazing photography at: www.pbase.com/stompand Location: 96 Burch Street, Little Falls GPS: 43.0522, -74.8692 Directions: From North Ann Street in Little Falls, drive 0.4 miles west on West Monroe Street, turn right on Sherman Street and then left on Burch Street. Drive to the end of Burch Street to a public parking area.

Behind the pool is a playground. Walk past the left side of the playground to the trail.

If the trail is not obvious, just follow the creek upstream to the falls.

Oriskany Falls

Oriskany Falls is in our guide, because here you can really see the relationship and importance of water in the history of a community and how a village has been built around water. Oriskany Falls was first settled around 1794. The Oriskany Creek was a source of power for gristmills, textile mills, and sawmills.

You can park at the corners of S. Main Street and Madison Street and walk along the sidewalk (it is handicap accessible) to look down over the falls. You can also continue down Broad Street and turn right on Cassety Street to look up Oriskany Creek to the falls. We’ve seen ducks bobbing around in the currents here. These falls are natural, with a V-shaped man-made dam at the top and another small dam just below Cassety Street.

Old City Falls, Middleville This is a magical area of cascading waterfalls on Wolf Hollow Creek (City Brook).

Even the names “Old City” and “Wolf Hollow Creek” add to its charm. There’s even the story of a castle that was built high above the falls. The fact is, a landscape architect from Utica started building a summer home overlooking the falls in the 1920s. Its resemblance to a medieval castle made it a popular tourist attraction, so much so, that the builder abandoned the project.

A road named Castle Road is about all that remains of the “castle.”

Another reason to visit these waterfalls is the Old City Road Stone Arch Bridge.

This historic stone double arch bridge was constructed in 1898 and spans Wolf Hollow Creek. It is listed on the National Register of Historic Places. A great adventure for parents with preteens is to hike up the creek from where it passes under Route 28, an experience that was beautifully described by the late Paul Keesler in his book, Discovering the Valley of the Crystals.

Location: Old City Road, Middleville (or Newport, it falls right between the two villages) GPS: 43.1643,-74.9851 Directions: From Newport: head just under 2 miles south on Route 28, turn left on White Creek Road, drive a 1/2 mile and bear right on Castle Road. Drive a half mile to where the road ends at the stone arch bridge.

From Middleville: head 2.4 miles north on N. Main St. (Route 28) turn right on White Creek Road and follow directions above from White Creek Road. The bridge is closed to vehicles, but you can walk over it.

11

John Keller at the 5-Year Tramiversary Showcase at the Uptown Theatre 1/20/13.

An interview with musician

John Keller

Photo by Marc Goldberg.

Cover photo of John by Eduardo J. Molina

By Dave Janis

DJ: John, tell us a bit about you.

JK: I was born & raised in Utica, NY, and have lived here all my life, so far. I guess my life revolves around music, in that I play it, write it, sell it & promote it. Besides being a performing, working musician, I’ve owned a record store, Off-Center Records, for over 20 years.

DJ: What’s your musical background?

JK: No formal training whatsoever. I am the only one in my family that has even picked up an instrument. I grew up listening to my aunt’s pop and classical albums, as well as my father’s country music collection. I got my first guitar at 16. It was a nightmare guitar. Beat up, strings literally an inch above the frets, but I learned on it. I taught myself all the chords, with help from Mel Bay. I bought a real guitar while in college. I used to play ‘front porch serenades’ with friends, before it began to get more serious.

DJ: When was that?

JK: In 1999, my two best friends, Robin Raabe and Garrett Ingraham, opened a coffeehouse called Virgo Bat & Leo Phrog’s. They had heard me playing in front of my store and asked if I’d be the first to perform at their café. It was my first stage performance. Playing mostly covers, I nervously did a two hour set.

It was through Robin & Garrett that I got to meet & talk to many other musicians. They encouraged me to write my own material. They would also bring me papers from other areas to contact venues to play. Now, I play from Boston to Cleveland & all points between.

DJ: What have been some of your musical accomplishments?

JK: I have been President of a music organization that helped musicians. I have organized and developed numerous showcases. I guess my top achievement was having my song, Travis, be the number one requested song for two weeks in a row on Belgian radio. My slight international fame. I’ve also had my music in a couple of documentaries.

The oddest thing my music has done is being used as a hip-hop backing track.

DJ: Let’s talk about one of your latest albums, Jukebox Saturday Nite.

When I listened to your music online, I was impressed by the varied styles.

JK: Thanks. I have always tried to change up my styles on each album. Jukebox is my 5th.

On my CD, Captive Audio, I had a jazz-pop track, an old style blues track & a calypso song, alongside of my brand of country/rock. I’ve heard too many albums that each song sounds similar to each preceding song. Even the top artists are guilty of this. I like to take my listeners on a journey, for their ears to perk up and for them to say, “Wow! I didn’t expect that!”

DJ: I see there are several performers on your album. How do you choose the musicians?

JK: I have been fortunate to have known, and/

or performed with, some of the best local and regional musicians this area has to offer. I hand pick the musicians I believe will give the best to my music. I choose those who enjoy my songs and will add that extra special layer to them.

When I record, I lay down my guitar and vocals, then pass those tracks out to each of the chosen performers. They, in turn, put their wonderful art and ideas on my songs. I rarely need to change their interpretation or input, even those I’ve never actually worked with before.

On Jukebox Saturday Nite, both Robert Shkane & Mike DePalma, have played with me for years. Liz Friedel is the most incredible violinist I’ve ever heard.

Her additions are always perfect for my music. Mike Stone has played on most of my albums, while Shaye Jennings is a marvelous new singer.

DJ: What’s next for John Keller?

JK: I have a live CD coming out in a couple of months. It was recorded at Castle Studios (now Big Blue) in 2012 with an audience.

DJ: Anything in conclusion?

JK: I’d just like to say that if your wish is to be a musician, always do it for the love of the music. Put passion first and foremost. Give it your all – heart and soul.

“I have always tried to change up my styles on each album.”

Dave Janis is editor of a magazine out of New England, called “Folk’s Alliance”.

OPEN

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Fresh Fish 12

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Historical

Herkimer

News from the Herkimer County Historical Society

Text & Photos

by Susan R. Perkins We have a new exhibit at the Herkimer County Historical Society, thanks to our summer employee Ben Stovall! The new display is entitled, “Military Uniforms of Herkimer County” and contains uniforms and insignia from the approximate 85-year period between the Civil War and WWII. While visiting the exhibit, you can learn about the wars during that period and the various ways Herkimer County was involved in the conflicts through detailed stories and historical items.

Ben Stovall is pictured installing 2nd lieutenant epaulettes and Civil War shoulder straps (see below). The World War I uniform on the right was worn by Private Hugh A. Tuller (1896-1963) who married Isola Holmes (1912-1980). They lived in Hartwick for a time and later moved to Frankfort.

Shoulder straps signifying the rank of a Civil War soldier.

A World War I cap of the Army Corps of Engineers, Private Hugh Tuller’s Rank and Sleeve Insignia, the cap and belt belonged to Col. Rinaldo Wood and divisional cavalry insignia of the Spanish American War. Spanish American War medals were from the Philippine Insurrection and the Veteran’s Medal.

The Purple Heart belonged to Malcolm Blue born in 1920 and was killed June 2, 1944 in France during World War II. He was from Poland, New York.

Above is the full dress uniform of Colonel Rinaldo Wood (1868 – 1953) Spanish-American War. The service bar is from Spanish-American War and World War I. The uniform was last worn in 1916 at a memorial Service for the Soul of Emperor Josef of Austria (1848 – 1916).

Look for the new Arcadia Book “Frankfort” Due out this December.

Herkimer Co. Historical Society Open Monday - Friday 10-4 400 North Main Street Herkimer, NY 13350

Hours by appointment

Berry Hill Book Shop

2349 State Route 12-B Deansboro, NY 13328

Buying, Selling, Renting and Repairing The

iolin Shoppe

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dls@berryhillbookshop.com Tuesday through Saturday 10-5 (Feb-Dec), January by appt.

Sue Perkins is the Executive Director of the Herkimer County Historical Society and the Town of Manheim Historian.

www.violinshoppe.com

Werner Koegst 4169 Highbridge Rd Oneida, NY 13421

315-363-6314

13

Little Falls

ARoadTripto

Little Falls

During our years of traveling around the area, we’ve learned that each town, village, and hamlet is unique, yet they are all the same; they all began around water.

It’s a basic human need and it also provides food, irrigation, transportation, and power. The city of Little Falls even derives its name from the water that passes through it. Before Europeans settled the area, the Mohawks called the area As-toren-ga, which means “place of rocks,” because it was here that they had to take their canoes out of the water and portage them around the falls. This “carrying

place” was similar to the nearby Oneida Carry that would give origin to the city of Rome. These stops along the Mohawk River, the “thruway” of the 1700s, were like today’s rest areas, where people take a break from travel to eat and shop (or trade) with each other.

Little Falls’ position on this major trade route (the Mohawk River in the 1700s and the Erie Canal in the 1800s) made it a center of trade. It became a leader in the knitting industry and in the mid-1800s, it was the cheese capital of the United States. In 1871, the first Board

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of Trade in the United States was organized in Little Falls.

Today, water still draws people to Little Falls. The waterway that was once crucial to the city’s existence is experiencing a renaissance as a recreational attraction. Boating, kayaking, and fishing are popular activities, as well as walking, biking, and skiing the Canal Trail, and hiking and rockclimbing Moss Island.

People still take a break from their travel to eat and shop in the “place of rocks.”

Continued on following pages...

Overlook Mansion

315-823-1907 A Spectacular Setting

B&B Weddings Meetings Special Events 55 Douglas Street, Little Falls www.overlookmansion.com

Little Falls Did you know Feldmeier is recognized as a global leader in the dairy industry?

The company builds highly specialized stainless steel processing equipment, including milk silos up to 75,000 gallons!

575 East Mill Street in Little Falls www.feldmeier.com

Milking Machine Birthplace Now that’s Salada Tea!

Did you know that all Salada and Red Rose tea is manufactured in Little Falls at Redco Foods, Inc.? Salada Tea is known for its “Tag Lines,” little quotes printed on the tags to ponder while your tea steeps. Red Rose is known for its figurines hidden inside of each box.

David H. Burrell (18411919) believed the future of dairy products lay in improved equipment.

He invented separators, milk pasteurization systems, milk testers, and the universally accepted, patented, BLK milking machine all from his Overlook estate.

The Nunnery Inn The Nunnery Inn was originally built in 1902 as a home for the teaching Nuns of St. Mary’s Church. The stones used to build the nunnery are native quarried stone and were collected from the surrounding areas of Little Falls. The nunnery is constructed in the style of Gothic and Roman.

639 John Street, Little Falls (315) 823-0780 www.thenunneryinnandhostel.com

Burrows Paper Corporation Burrows Paper Corporation is the fourth largest light weight specialty paper and packaging producer on earth. The company was founded in Little Falls by Charles and Andrew Burrows in 1913.

The Sandwich Chef 604 E. Main St. Little Falls, NY Open Mon-Sat 7am-5pm

Little Falls Antique Center

Canal Place, Little Falls Open Everyday 10-5 www.littlefallsantiquecenter.com

Little Falls Shopping

Recreation

Restaurants There are restaurants galore in Little Falls. These are just a few we have visited over the years.

Fresh, local produce can be found at the Community Co-op on Albany St. & at the Farmer’s Market on East Main St., Saturdays 9-12, and indoors during the winter.

Canal Place is the place for antiques, original artwork, handmade gifts, eclectic finds, and restaurants.

Visit charming Main Street for more antiques, plus beads, gems, alpaca products, and more restaurants.

There’s plenty of outdoor fun in Little Falls. The Erie Canalway Trail is great for biking, walking, and skiing, and Moss Island is for exploring and rock climbing.

Also be sure to visit historic Lock 17.

Rotary Park/Canal Harbor is the place for kayak and canoe rentals, tent camping for bicyclists, hikers, and paddlers.

History

Herkimer Home State Historical Site, 200 NY169, (315) 823-0398 www.nysparks.state.ny.us Little Falls Historical Society, 319 S. Ann Street, Open May-October, (315) 823-0643 www.lfhistoricalsociety.org

Arts and Entertainment

Black Box Theater, Canal Place, (315) 823-0208, www.stonemilloflittlefalls.com Little Falls Library, 10 Waverly Place, (315) 823-1542, www.lflibrary.org Mohawk Valley Center for the Arts, Canal Place, (315) 823-0808, www.mohawkvalleyarts.org Valley Cinema, 20 Albany Street, (315) 823-1342

Ann Street Deli, 381 S. Ann Street (315) 823-3290 Beardslee Castle, 123 Old State Road, Little Falls (315) 823-3000, www.beardsleecastle.com Canalside Inn, Canal Place (315) 823-1170, www.canalsideinn.com Hannah’s Signature Cakes & Dessert Cafe, 54 West Main Street (315) 823-2253, www.hannahscakes.com Il Caffé, 500 E. Main Street (315) 823-9236 Kristen’s Café, 28 W. Main Street, (315) 823-4354 Ole Sal’s, Canal Place, (315) 868-0910, www.olesals.com Piccolo Café, Canal Place (315) 823-9856, www.piccolo-cafe.com The Sandwich Chef, 604 E. Main Street, (315) 508-5192 White Rose Bakery, 510 E Main Street, (315) 823-0460

BEADS & GEMS

Featuring Little Falls & Herkimer Diamond Jewelry

32 W. Main St. • Little Falls, NY (315) 823-0454 • www.fallhillbeadandgem.com

Distinctive clothing and giftware from some of the finest companies in the world.

Open Tuesday – Friday 11–5, Saturday 10-6 20 West Park Row, Clinton, NY 315.853.3650 www.kriziamartin.com

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SHOPPING

Smokey D’z

Enea’s Italian Feast

White Rose Bakery

Family-style Italian food, eat in or take out. | (315) 823-0216

Hannah’s Cakes

Albany Street

Authentic BBQ and more. | (315) 823-4810 Fresh baked breads, donuts, and muffins. | (315) 823-0460

Community Coop

Just Outside Town Alpaca is

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cappuccino, baked goods, sandwiches. | (315) 823-9236 Breakfast or lunch diner. | (315) 823-4354

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Eat in and take out desserts and coffee Alpaca is

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we

Hydro Dam

Breakfast and dinner with something for everyone.

Albany Street | (315) 823-4954

Kristen's Café

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Stocking Fine Alpaca Products

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The Sandwich Chef

Casey’s at Knights Inn

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Little Falls Municipal Pool

Little Falls Farmer's and Flea Market Fresh, home-grown produce,

softer than prepared foods, gifts. M&T Creative American cuisine incashmere!

Bank parking lot. Saturdays, a haunted castle; bar and pub downstairs. (315) 823-3000 www.beardsleecastle.com

May-October, 9-12.

Bella Vista

Along the Tow Path

Fine Italian dining. | (315) 823-2861

Canal Place Eclectic finds, including antique quilts.

Canal Place. | (607) 435-9171

Layaways Available!!

27 West Main St., Little Falls, NY

Gift Certificates Available!!

Ph. 315-823-1100 / Fax 315-823-1105 Mon - Fri: 10am - 5pm / Sat: 10am - 4pm Mastercard/Visa/Discover/Am Express

iver

Made Here

products created or manufactured in our region Hummus from Deansboro

Michelle (Gazzal) Peck makes Deansboro Superette’s famous hummus and tabouli. She uses the same recipe she learned from her “sito” (grandmother). She says the secret to the success of their Middle Eastern food is consistency.

Deansboro Superette Rt 12b, Deansboro Open Mon.-Fri. 6-7, Sat. 6:30- 6, Sun. 6:30am-2pm www.deansborosuperette.com

Kwik-Kut Food Chopper in MOhawk

The Kwik-Kut chopper that made life in the kitchen easier for your grandmother is still being manufatcured in Mohawk. It began in the 1920s in William and Dorothy Carter’s garage in Ilion. In 1966, Mr. John Fitzer purchased the company upon his retirement from the Remington Arms Company. It is currently owned by his daughter, Mary Morse. kwik-kut.com

We carry a full line of both commercial & residential cooking & baking products.

Whether you are outfitting a restaurant, catering company, or your own gourmet kitchen, we have the equipment and experience you are looking for.

N.J. Flihan & Co Inc. Restaurant Equipment & Supply Since 1920

703 Bleecker St, Utica, NY (315) 732-4746 M-F 8:30-5 Sat 8:30-Noon

18

Primitives in Munnsville Pitiful Posy will make you smile when you visit Between Us Sisters, a primitives shop located in Munnsville. She was created by Michele Russ who co-owns the shop with Gwen Isbell.

Between Us Sisters Open 10-5 Tues-Sat Munnsville (315) 495-2470 www.betweenussisters.com

Otis Technology in Lyons Falls Although Doreen Garrett, founder and C.E.O. of Otis Technology, enjoys her job, she still believes “A bad day of hunting beats a good day at work!” The company, located in Lyons Falls, makes gun cleaning kits for hunters and the military and is Lewis County’s largest employer.

Bittersweet Pines PRE-OWNED FURNITURE Eclectic Selection of Decoratives, Lamps, Mirrors, Books & Jewelry 4900 St. Rte. 233, Westmoreland 853-3677 Tuesday - Saturday Open at 11am (closing times vary)

Sunday Open Noon to 4pm (weekends by chance)

MasterCard Visa Cash Sorry, No Checks

Our First Year

Shawangunk nature preserve, cold brook

by Peggy Spencer Behrendt

August 31st, 1974 sources; a living testament that we could have a rich, full, comfort We were headed for a new life at Shawangunk and had finally finable life without using electricity, without destroying wildlife habitat, ished packing everything in the 1950 Willies Jeep we’d named “Isaiah.” without pollution, without killing and eating animals.

Tim pushed the starter button with his left foot, put Isaiah in gear and Would it be possible to be self-sufficient? What did we really said, “Here we go, Peg,” with a tone of serious intent. need to live, to not only survive, but to have quality of life?

We made quite a rattle and bang as we slowly left village We were very excited about this new venture, but our life. We couldn’t fit everything inside for our last trip so it friends tried to discourage us. Forests and swamps are looked like a scene from Steinbeck’s “Grapes of Wrath.” places of bottomless quicksand; dead“You know there’s traditionally From my diary: “The truck was loaded high; fencing ly snakes, animals and insects; poisonous plants; weird people living strangely shaped often malevolent creatures such as on the top, plastic jugs hanging off the sides… kerosene heater strapped on the side, chicken feeder danin those back-woods? trolls, elves, and fairies; dens of murderers, sadists gling, and a plant sticking out in back, clinking, rattling, and thieves...

Didn’t you see clanging and swinging to and fro... Me in front with gro“They don’t plow the roads there.” the movie, ceries and two chickens under my feet, cat on my lap, “What if you get sick or have an accident? How eggs in the glove compartment and clothes between Tim would you get help? There’s no phone!”

Deliverance?” and me! If I didn’t feel so terrible with a sore throat I would “It gets really, really cold there!” have laughed and laughed.”

“People get lost in the Adirondacks and die of exposure!”

We were quiet, though, as we contemplated our future life. We “You know there’s bears up there don’t you?” wanted to create an island of meaning; a place where life made sense “You know there’s weird people living in those back-woods? Didn’t to us; a self-sustaining lifestyle with minimal impact on the earth’s reyou see the movie, Deliverance?”

CORE_4.9x7.7_Generations_Layout 1 8/6/13 2:14 PM Page 1 At that time, all we could afford was a 3-½ acre parcel of boggy CORE_4.9x7.7_Generations_Layout 1 8/6/13 2:14 PM Page 1 woodland in the Adirondack State Park. We’d spent all summer and $450 building our little cottage out of scrap-wood with some help from our four young children and a few friends. From the narrow dirt helped our family helped our family road, our home-site looked like an impassable, thick, green swamp. prepare transferofof prepareaa working working transfer We said to each other, incredulous, “We’re going to live here?” that builds builds equity ownership that equityfor for ownership We squeezed into the tiny parking space we’d cleared between oursons sons and and aa future trees. It had rained the day before and Misty Brook was pregnant our futurefor forus. us. with fast-moving, amber colored, rain water draining from the huThank you NY FarmNet! Thank you NY FarmNet! musy forest soils which are full of leaf mold and sphagnum moss.

The water level was high and starting to press against the planks of SERVICES: our foot-bridge.

SERVICES: • Financial Analysis & Despite fatigue and the stress of moving, we were excited. At Decision Making& • Financial Analysis last we were in a place of our own, with privacy and natural beauty.

• Business Planning Decision Making A few days later, after another heavy rain, we stripped off our clothes • Business Transfers • Business Planning and plunged into the rain-filled creek, half-paddling, half-crawling • Retirement & • Business Transfers Estate Planning many yards upstream, whooping and yelling because we were free to • Retirement & • Farming with do so, grateful that no one would hear us. It was a spontaneous urge Estate Planning the Family to begin cleansing ourselves of “shoulds” and “musts” and opening • Farming with • Personal Wellbeing our pores and souls to the freedom of discovering and creating a life. the Family A life that would be personally meaningful and as harmonious as • Personal Wellbeing possible with all living things. We crawled over dead tree trunks and 100% FREE and 100% Confidential No obligation required.

FarmNet is unbiased, our only interest is FarmNet ducked under sprawling alder trees. We slid along the clean sand, 100% FREE and 100% Confidential No obligation required. the success of the farmisfamily. felt the power of the rushing water on our bodies and through our is unbiased, our only the success of theobligation farm family.

100% FREE andinterest 100% Confidential No hair. We kicked water sprays into the forest above. Thus, we were required. FarmNet is unbiased, our only interest is baptized into a new life in the Adirondack wetlands of Shawangunk. the success of the farm family.

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The Shawangunk Nature Preserve is a deep ecology, forever wild, 501©(3), learning and cultural center.

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A project of NY State Department of Ag and Markets Brightening the Future of NY Agriculture Since 1986. through the Dyson School at Cornell University.

Call: 1-800-547-FARM (3276) FREE and Confidential www.nyfarmnet.org A project of NY State Department of Ag and Markets through the Dyson School at Cornell University.

19

Dairy in theValley

Dunrovin Farms, Town of Paris

by Sharry L. Whitney

It’s hard to find anyone who works harder than a farmer. Farmers are up before the dawn and put in a hard day’s work before many people eat breakfast.

But hard work on a dairy farm doesn’t necessarily translate into financial success. Even with the increased demand for milk from the area’s yogurt plants, small and medium-sized dairy farms struggle to stay profitable. The answer?

Some farmers are increasing the size of their herds while boosting volume and efficiency to become more competitive. Others, whether by choice or necessity, are staying small. A growing trend in the small dairy business is to “add value” to liquid milk by turning it into other products, like cheese, yogurt, or butter. These value-added products give farmers more control of quality, distribution, and their bottom line.

The Mohawk Valley has a long history of dairy farming. In the late 1700s, farmers from New England settled in the region and their cattle thrived on the grass that grew in the fertile valley. In the early 1800s, Oneida and Herkimer Counties were designated as leading dairying counties in the country, and became known as a “Dairy Zone.” In

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1851, Rome resident, Jesse Williams advanced the local dairy industry when he introduced the cheese factory system, a ground-breaking development in the history of agriculture. His system made it possible to convert large quantities of milk into cheese, thus enabling farmers to increase their herds and their milk production. In 1850, New York State produced nearly 50 million

pounds of cheese. Little Falls became a world famous cheese market; from 1853 to 1875, Little Falls served as cheese market to the nation.

Historically, dairy farms were much smaller than they are today.

Even as recently as 1970, the average dairy farm, according to the USDA, had just under 20 cows. Today, a small dairy farm in the Mohawk Valley has

Although there are far fewer dairy farms these days, they tend to be much larger and more productive than in the past

Fourth generation dairy farmers at Collins Knoll Farm in New Hartford will inherit a larger herd. The growing demand for liquid milk encouraged the Collins family to raise another barn this year.

an average of 100 cows. Barb Couture, president of the New Hartford Historical Society, documents the farms in her town. She and Janice Reilly (both daughters of farmers) have published two books filled with photos of farms, families, and paintings of local farms by local artist, Polly Blunk. Couture says in the early 1900s, dairy farms in the town of New Hartford had 8-40 cows and at that time there were almost 200 farms in the town of New Hartford alone. Today, there are only two dairy farms remaining. Couture says, “Anyone who grew up on a farm still dreams

about it. It was a wonderful time, but it was a hard life and men and women worked 24/7.”

Couture says her grandson is interested in dairying, but finds that the startup cost of equipment and land presents a major hurdle. It’s becoming more difficult to break into the competitive dairy business. There are fewer and fewer farms and the trend is toward larger, more efficient enterprises. The number of dairy farms in the country dropped sharply from 1970 to 2006, by 88%. The number of cows dropped as well from 12 million to just over 9 million, but because the milk production per cow doubled over that same period, the amount of milk produced per farm in 2006 was 1200% of what it was in 1970!

The Collins Knoll Farm, one of the only two remaining dairy farms in the town of New Hartford, is con-

Cows enjoy grooming themselves with an automatic groomer at Collins Knoll Farm in New Hartford.

sidered a large dairy farm with over 700 cows, and they continue to grow to meet the Chobani Yogurt demand for their milk. Their barns are equipped with waterbeds and automatic backscratchers to keep the cows groomed and content. “It’s all about how much milk production you can get out of these girls,” says Ed Collins. Originally he and his wife, Candy, were planning to sell their herd and retire (a common retirement plan for

“There’s a future in dairy in New York and the next generation sees it.”

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The four Entwistle boys made a major investment in the productivity of their family farm last year. Their new cow milking carousel cut their milking time in half.

dairy farmers) but the recent boom in Greek yogurt has sparked their sons’ interest so they raised an additional barn last month to house more cattle. All three boys have returned to work the farm as third-generation farmers and equal partners with their father. “The only requirement was that they had to go to school first,” says Collins, “it’s more than taking care of cows; it’s a business.” His eldest son, Rob, returned to his family’s farm after earning a Cornell degree in Agricultural Technology.

He now oversees the farm’s management and accounting.

“Kids are getting back in to meet demand,” says Dan Welch, Business Planning Coordinator at NY FarmNet, “There’s a new enthusiasm because of the yogurt boom.” He agrees that it’s important for the next generation of dairy farmers to become educated about the dairy business. Welch also recommends that they work at other farms before returning to the family farm.

“It gives them a different perspective.

Many farmers do what their father did, and what his father did before him, be-

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their four grandchildren, fourth-generation Entwistles, now working the farm alongside their fathers and they’re watching a new barn b e i n g raised.

Plans are to add 200 more cows to the herd in 2014.

So how do small

Kyrie Felio shows off a small wheel of freshly made cheese. It will be brined, dried, and shipped to Beekman 1802. There it will be aged for 4 months in the Beekman caves and coated with ash at each turning before it becomes Beekman 1802 Blaak.

“If you can imagine it, Woody’s can carve it!

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cause that’s how it’s always been done, but the dairy industry has changed.”

Welch believes today’s farmers want more out of the business than previous generations. “There’s a future in dairy in New York and the next generation sees it.”

Third-generation dairy farmers at Entwistle Farm in Litchfield recently made a big investment in the future of their family farm. Robert and Alma Entwistle thought their four boys were “crazy” when they told them they wanted to replace the family’s old milking parlor with a new state-of-the-art giant milking carousel in 2012. Their son, Jim, says using their 30-year-old milking parlor took about 13 hours to milk the entire herd so they weren’t able to milk them twice in a 24-hour period.

With their new carousel milking system, they can milk all, of their nearly 1,000 cow herd, in less than 6 hours.

“The cows line up and seem to enjoy it,” he says, of the bright and breezy new milking parlor.

“It’s easier to get them on than to get them off. They don’t want to leave.” Robert and Alma are now retired, but still live on the family farmstead. They see

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The Three Village Cheese Team, from left: Kyrie Felio, Arthur Felio, Carmentea Tsaparopulos, Thomas Felio, George LaPorte

dairies compete on this level? Many of them don’t. Instead of adding to their herd, they’re adding value to their milk.

Many are finding that their niche in the marketplace is through value-added products like cheese, yogurt, and even gelato.

Three Village Cheese in Newport, is a small cheese company owned by the Felio family. Arthur Felio and his wife, Torrey, are not dairy farmers but they fell in love with an old farmstead that had been a working dairy farm since 1810. They bought the farmstead and leased the barn and land to a local dairy farmer. After Felio retired from teaching, he looked for a hobby. After years of watching his hardworking neighbor run the dairy farm, he knew he wanted to do something to help support local dairy. He decided to make cheese.

The Felios started with Havarti, a Danish cheese, because of their Norwegian heritage. Then they moved to Swedish, and then

from sheep’s milk from the Ovinshire Farm in Fort Plain as well as the popular Beekman 1802 Blaak, a blended cow and goat’s milk artisanal cheese produced from the goats’ milk from Beekman Farm in Sharon Springs.

“They are the friendliest goats I’ve ever met,” says the Felio’s daughter, Kyrie, of the Beekman goats. She has also returned to the area work for her family’s business. With the help of two additional employees, Three Village Cheese is now producing about 500 lbs. of cheese a week.

The Stoltzfus Family Dairy in Vernon Center is owned by a dairy to Italian Parmesan. After a few years of perfecting the process, they began family who saw a future in value-addmaking other cheeses and buying more ed products. They’ve always been very milk from more of their farmer neigh- proud of the quality of milk they probors. “Farmers make more money duce. “We have good milk,” says Vern Stoltzfus, when we “so instead buy their of shipping milk beit away, we cause they thought, don’t have ‘why not to pay keep it and the high make our shipping own prodcosts,” ucts?’” So in says Felio.

2010, they “They’re started proclose by, Brother and sister team, Thomas and Kyrie Felio, ducing their so we just prepare more cheese to be pressed at Three Village own cheese pick it up Cheese in Newport curd and ourselves, farmstead cheese and within 6 months, 300 gallons at a time.” His son, Thomas, saw potential in the family business they added yogurt. Vern owns the busiand moved back to the area from Wash- ness with his father, Jonas. His mother, ington State to help his family Elsie, developed the yogurt recipes in make cheese. They’re their kitchen using a homemade fruit now making filling. They still use the same recipe c h e e s e for their fruit-on-the-bottom all natural, non-homogenized yogurt. The milk for all their products comes from their eldest son’s farm and two of their nephews’ farms, all with about 60 cows each.

Some of the milk goes to Jake’s Gouda in nearby Deansboro, owned by

23

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Gloria Stoltzfus packages raspberry yogurt made with homemade raspberry filling from her aunt’s recipe at Stoltzfus Family Dairy in Vernon Center

Jonas’s brother. “We’re keeping the milk in the family,” says Stoltzfus. At the end of this month, Stoltzfus Family Dairy will have a grand opening of their retail shop located at their milk processing plant.

Local farmers’ market shoppers enjoyed a cool new treat this summer–gelato! It’s the latest value-added product from Jones Family Farm. Suzie and Peter Jones care for 150 goats on their farm in Herkimer. They were making cheese from their own goats’ milk but quickly outgrew their supply, so they tapped into the milk of their neighbors’ cow and sheep farms. Now, they make cow, sheep, and goat cheese. Last summer, they expanded their product line further by making gelato from cow and sheep’s milk. It was an instant hit. “Now we’re able to buy even more milk from our neighbors,” Suzie Jones says. “We can pay them more for their milk because we have better margins than the big guys do. We sell directly to the consumer. The chain is smaller.”

Jones spends most days selling their product at area

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Lumber • Building Supplies Building ‘em like they used to. • Hardware 8689 Summit Road • Paris Station, NY 13456

Phone: (315) 839-5740 lincolndavies@frontiernet.n by the same family since 1872 Fax: (315)Run 839-5380 www.lincolndavies.com

8689 Summit Rd., Paris Station

(315)-839-5740

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You’ll find so much more than market produce!

North Star Orchards Open daily 8-6 Rte. 233, Westmoreland 315-853-1024 www.northstarorchards.com

Suzie Jones fills containers with Jones Family Farm’s latest creation, gelato!

Their new product was a big hit at farmers’ markets this past summer.

farmers’ markets. They are also currently developing a feta cheese with sheep’s milk from Ovinshire Farm.

Ovinshire’s cheeses are featured on the menu at The American Hotel in Sharon Springs. Farmer Scott Burrington says the restaurant has been very supportive of his cheeses, and, because of the growing interest in sheep’s milk, he has been encouraged to develop more products.

There’s a renewed interest in dairy farming in the Mohawk Valley. The yogurt boom has increased demand for liquid milk and the next generation of dairy farmers is taking it in stride and growing their family farms. But whether large or small, dairy farming remains a challenging, uncertain business, and no matter if the market price of milk is up or down, the cows, sheep, and goats line up day in

and day out to be milked. Many smaller dairy farmers are minimizing that uncertainty by processing their own milk and making value-added products. This gives farmers more control over price, quality, and distribution. This control makes owning a small dairy farm a viable business option and a more appealing venture for future generations.

25

You Get the Picture?

A short hike up Rocky Mountain at Inlet Story and Photos by Gary VanRiper

When I first began hiking up mountains large and small, I asked the same question many hikers ask; “How long does it take to get to the top?” Many guidebooks are happy to offer some reply, mainly with a code – Easy. Moderate.

Hard. After hiking a number of years I’ve learned, when asked that same question, not to be too specific, since there are so many variables. What kind of shape are you in? Did it just rain and is the trail muddy? Are you hiking alone? With children?

Planning to take photos along the way?

You get the picture.

Rocky Mountain, along Route 28 just south of the hamlet of Inlet in the Adiron-

dacks, is one of the shortest mountain hikes I know of that also rewards the hiker with an amazing payoff – a commanding view of Fourth Lake with its Cedar and Dollar Islands and the hamlet of Eagle Bay.

The summit of Rocky is largely bare.

You can actually see the bare peak when traveling from Inlet toward Eagle Bay on Route 28 or from a boat on Fourth Lake, and on a busy hiking day, you might even see people already up there enjoying the lookout.

There are two trailheads located at the modest parking area, one to Black Bear

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Mountain, and the other to Rocky. Be sure to sign in at the trail register whenever you hike, not only for safety, but also to let officials monitor traffic.

After signing in at the register for Rocky, just follow the yellow trail markers along the trail, which curls like the shape of a crescent moon on the map. The ascent begins almost immediately, but don’t panic at the quick elevation gain. Remember, it is only a half-mile up from the trailhead to the summit!

Even on short hikes it is always a good idea to bring along water for hydration, snacks, a rain jacket, a first aid kit, and a map. Maps are not only a safety item, but great when you reach your destination, since you can open them up and identify the various landmarks all around you.

For trail descriptions throughout this area, a great resource is the Adirondack Mountain Club’s field guide to the West-Central Region.

If you are tak-

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ing advantage of the autumn color, be aware leaves may have already fallen and tend to cover up the herd path which is normally easy to distinguish – so pay attention to those yellow discs on the trees.

You always need to be aware of your footing and try to maintain good balance. Poles can help; I don’t hike without them. Roots and rocks are very slippery when wet and fallen leaves can also hide surprises underfoot.

While those rainy, wet days are not great for footing, they are great for photography.

Colors are saturated, contrasts heightened, and a good cloud cover can diffuse the light and offer soft, even lighting. The photos presented here were taken from Rocky Mountain just last autumn on a cloudy day. Rainwater trapped here and there in the carved, rocky summit provided pools for colored leaves to float around in. You get the picture? I hope so!

Gary VanRiper is a photographer and author. He has written 13 children’s books with his son, Justin. www.adirondackkids.com

Adirondack Kids Day!

In Inlet, the first Saturday of October is Adirondack Kids Day! This annual event gives fans a chance to meet the authors of the popular Adirondack Kids books, Gary and Justin VanRiper.

There is also a fishing derby, Smokey the Bear, Children’s Author Fair, and face-painting.

Justin VanRiper, posing with a fan whose face is painted like the Adirondack Kids books’ adventurous cat, Dax.

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27

Teddy’s Award-Winning Chicken Riggies

recipes local favorites

8 oz of boneless chicken breast 2 oz diced bell peppers 2 oz diced onions 2 oz sliced white mushrooms 4 each black olives 1 oz chopped garlic 2 oz extra virgin olive oil 2 oz white wine 4 oz chicken broth 8 oz Teddy’s homemade Alfredo sauce 4 oz of Teddy’s homemade tomato sauce 5 oz rigatoni pasta sliced cherry peppers to taste Rigatoni, cooked al dente (one serving)

Chef and owner of Teddy’s Restaurant in Rome, Carlos Moran, makes some good chicken riggies. So good, that not only did his recipe win first place at the first Riggiefest in 2005, it won 3 consecutive years. In 2008, Teddy’s Restaurant was inducted into the Chicken Riggies Hall of Fame.

In 2010, they won the prestigious Riggie Cup again.

He first shared his winning recipe with Mohawk Valley Living back in 2008 and we still get requests for it. So here it is!

Preparation: Sauté the peppers, onions, mushrooms, olives and garlic in oil, until onions are translucent.

Add diced chicken to the mix. Cook for 2 more minutes, then deglaze the pan with 2 ounces of white wine. Simmer for 30 seconds to burn off the alcohol. Add 4 ounces of chicken broth and the rigatoni and simmer for 2 more minutes until liquid is reduced to 1 ounce of chicken broth. Add the Alfredo and tomato sauce. Toss the rigatoni and simmer for another minute. Ready to serve. Serves one Teddy’s portion.

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On the farm with Suzie:

A farmer’s Dirty Little Secret

Story and Photos by Suzie Jones

As a farmer who sells directly to the public via farmers’ markets, I get to talk to people every week about our farm and the foods that we produce. And since we are a diversified farm (raising and selling chickens, goats, and making cheeses and gelato) customers invariably ask, “How do you get everything done?!” The dirty little secret is... we don’t. We don’t get everything done. In fact, many things go undone. Of course, this is true for all of us, isn’t it? We all lead such busy lives that it is impossible to cross everything off the to-do list, right?

But farming is different, of course.

Farmers have to-do lists that are ever expanding and never ending. You plan your days, expecting to get such and such done. But then something happens. Whether it’s the skidsteer springing a new leak,

goats that have gotten through the fence and are in the neighbor’s yard or a frozen water line, the farmer must switch gears quickly to adapt to very immediate needs.

My husband and I often joke that “if it isn’t bleeding or on fire, it can wait.”

And then there are the times when the weather dictates all.

A stretch of hot weather with no rain in the forecast means you are doing hay – no matter what else you had planned. A storm may come through, knocking a tree down on your fence line and grounding out your fencer. Or if it’s raining like it did this spring and your corn planting is washing away before your eyes, well, you go back to your spreadsheets and your checkbook and you try to figure out how you’re going to feed your animals and pay your bills. Believe me, those are the sobering times when a long to-do list is a welcome distraction.

Of course, this means that the “little” things – family vacations, weddings, or the birth of a niece or nephew out of state- often take a back seat. And forget about cleaning the bathroom or sweeping the stairs, because those things will always be there.

Both my husband and I have farm-

ing in our extended families, but neither of us grew up on working farms. So when we started our own farm ten years ago, we had only an idea of what we were getting into. We were both thrilled to buy a farm that had been a working dairy since it was built 150 years ago. The previous owners didn’t have enough time—or money—to make big changes to the woodwork or tear up the lovely old floors. We spent that first year bringing back an old farmhouse gem.

Good thing... as we haven’t had a moment since.

So that is why, when you talk with a

farmer about spring planting, making hay, or harvest time, you will get the sense that they’ve seen it all. It all gets done eventually... or it doesn’t.

But it can’t be a long conversation; we farmers always have to keep moving – that to-do list is always calling!

Jones Family Farm, owned & operated

by Peter & Suzie Jones of Herkimer, is a small, diversified operation dedicated to fresh, healthy food. Together with their kids, they produce specialty goat cheeses and gelato. Find them on the web at: www.anotherjonesfamilyfarm.com

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29

MV Comics

Pontifications by W.C. Pope

With local artists Frank Page & W.C. Pope

flash fiction:

Cowboy

by David Griffin

“So you wanted to be a cowboy?” she asked, as we stood waiting.

“Well, yes, when I was a little boy.”

“You’re not too old, it’s still possible.”

“Too much work,” I replied. “And then there’s my aversion to cow poop.”

“So... now you no longer yearn for that life,” she said.

“Oh, I suppose I do,” I replied, “but not enough to make it a reality.”

“Reality and yearning aren’t the same, are they?” she said.

“No, they’re not,” I replied. “The price of reality is hard work. Yearning is free.”

Standing in the late morning sun with my wife, I looked up at the mountains sweeping down before us. How wonderful and invigorating it would be to hike the trails among the rocks, up and down the glens and through the tiny streams that creased the steep sides flowing down from craggy peaks. No, it wouldn’t, I realized on second thought. It would be a lot of hard work. My feet would get soaked, and then rub against the inside of my socks and I’d have bleeding blisters by the time I got home.

“But you know by now that anything worthwhile takes an effort to accomplish,” she said “Yes,” I answered. “But we don’t always know what’s important.”

“That’s true,” she said.

“Like the Buick,” I said.

She didn’t answer. I glanced at her and she rolled her eyes. She had known me for too long.

On warm May afternoons in the distant past, I’d stand daydreaming in the back window of our downtown Catholic high school, busy at the pencil sharpener, pointing and re-sharpening enough pencils to last un-

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til college, and gazing out across the street to where a neighboring salesman always parked his yellow 1954 Buick Roadmaster convertible. It was such a beautiful car, a giant throbbing land rocket with deep leather seats that made you want to jump in and tear your clothes off... if you were a sixteen year old boy. And I’d yearn to take Mary Immaculata O’Toole for a ride in that dream machine, while we played the radio and listened to Johnny Mathis. I didn’t like Johnny Mathis, but I figured Mary Mac would. And in the unlikely event she tore off her clothes, the radio could play The Battle Hymn of The Republic, for all I cared.

Sister Mary Monstrance snapped me out of my reverie with the call of my name. She would endure my grinding away a forest of wood products for only so long. And now, would I please take my seat and attend to academic matters during this last study period of the day.

“How you expect to ever accomplish anything is a mystery to me, young man,” she offered.

“Me, too,” I thought.

“You need to concentrate on what’s important,” said the old nun. I hoped that some day I could, but I had to first discover who I was. I returned to my desk, where I sat squirming with eager anticipation for the final bell, like an astronaut waiting for the countdown to reach zero. Then, shot out of my seat to land on the streets of downtown Utica, I would search for Mary Mac. But when I found her, I ignored her. I was too shy to start a conversation. A youthful Casanova stifled by the daunting task of small talk. A price I was evidently unwilling to pay, when I could daydream for free.

“And do you still yearn for her?” asked my wife.

“She was the most gorgeous thing I’d ever seen,” I said. “Beautiful curves, luscious upholstery, and a snappy set of headlights.”

“The girl or the car,” she asked.

“Even after all these years,” I said, “I’m not sure I can separate them.”

“I think you’re trying to provoke me,” she said, “But here comes your horse.”

A wizened old ranch hand... by the looks of him, the veteran of a thousand cattle drives... brought the beast around from the barn and casually handed me the reins as if I knew what to do with them. I had always yearned to ride a horse, and here was the moment I’d been waiting for. I never realized horses were so big. How would I get up there?

“He may need some advice,” my wife said to the man, embarrassing me.

“It’s OK, sir,” said the fellow, “not everyone is a born cowboy.”

“I know,” I replied. “I’m a born dreamer.”

“Me, too,” he said. “I’m a retired stock broker.”

I didn’t do too badly on the trail that day. Old Sam, as he jokingly called himself, decided to ride with me and we discussed our portfolios while our horses stopped often to nibble on the grass. I’m still not terrifically sure what’s important in life. But I’m thinking of buying a Buick.

David Griffin was born in Utica. He is a member of the first graduating class of Notre Dame High School and continued his education at MVCC, SUNY Oswego, and the Newhouse School of Communications at Syracuse University, from where he obtained his master’s. He retired from a career in corporate planning and now writes from the South Carolina coast. Dave authors the popular blog Monk In The Cellar. He is widely published in anthologies and magazines. They are well received by those who love him. He seldom hears from those who don’t.

Thanks to the Utica Writer’s Club for selecting this month’s MV Flash Lit. The club meets the 4th Wednesday of each month at the Kirkland Town Library at 6pm. It is free and open to the public. There is a low annual fee for membership.

31

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