L I v I ng NN Y
SUMMER 2016 nnyliving.com Volume 5 No. 3
the
food
Donna Smith, mother of four, Lowville
$2.95
/nnyliving @NNYLivingMag
issue
GARDEN
FEATURES
WELLNESS
FOOD
Sweet and savory shrub an old-time cocktail mix
Cavallario’s Cucina all homemade with love
Tips to ensure water safety during summer season
Try a simple kale frittata
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Contents
Departments 6 6 6 8
Contributors Marketplace Editor’s note Calendar
Columns
16 Wellness 24 Food
Online @ nnyliving.com
Volume 5, No. 3
cup of shrub? 10 AThisstiffcolonial American
drink mix adds a splash of savory.
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Plan ahead for health Three working mothers plan healthy meals for families. happiness 22 Homemade One authentic Italian
restaurant is all for the family.
kale frittata 24 Versatile Add your ingredients
for a meal that works any time.
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10 Today’s Gardener 12 The NNY Life 14 North Country Notes
SUMMER 2016
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E D I T O R’S N O T E IN THIS, OUR SUMMER ISSUE OF NNY LIVING, magazine associate Karee Magee introduces us to three busy working mothers who, despite their hectic schedules, are taking real steps forward to ensure their families are engaged in healthy eating. Karee also visits Brenda Cavallario and her family at Cavallario’s Cucina for a look behind the kitchen door at the family-friendly authentic Ken Eysaman Italian restaurant. ALSO IN THIS ISSUE — Garden columnist Brian Hallett explains a colonial Americanera cocktail mix called shrub and takes readers to Rodman where a pair makes the savory sweetener. His column is on page 10. Wellness writer Michelle Graham shares her best tips for summer safety with children on the water. Her column is on page 16. And
on page 24, food writer Boo Wells shares a simple recipe for kale frittata that can be customized for any taste. SOCIAL SCENE — For the latest Social Scene photos, visit us online at nnyliving.com or follow us on Facebook. Since our last issue, we joined Immaculate Heart Central Schools on May 21 at the Hilton Garden Inn, Watertown, for the annual IHC Legacy Gala. Congratulations to this year’s distinguished group of honorees and to who worked to make the event a great success. As always, if you have any comments, suggestions or story ideas, email me at keysaman@wdt.net or call (315) 661-2399. Warm regards,
John B. Johnson
Co-Publisher
Harold B. Johnson II
Magazine Editor
Kenneth J. Eysaman
Contributing Writer Gabrielle Hovenden
Photography
Michelle Bowers
Brian Hallett is an art teacher at South Jefferson Central Schools and an avid gardener. His family owns and operates Hallett’s Florist and Greenhouse in Adams. He writes about a colonial American era cocktail mix known as shrub. (p. 10)
Katheen Smith Hirschey is a freelance writer and blogger who splits her time between Carlisle, Pa., and Sackets Harbor. In this issue’s ‘The NNY Life,’ she writes about reconnecting with old friends while traveling in the Sunshine State. (p. 12)
Neal Burdick is the editor of St. Lawrence University Magazine and a freelance writer who lives in Canton. In this issue’s ‘North Country Notes,’ he writes about the life and work of the late north country poet and writer Maurice Kenny. (p. 14)
Michelle Graham is the wellness director for the Downtown Watertown YMCA. She lives in Watertown. In this issue, she offers some tips for parents to ensure a safe and healthy summer season on the water with children. (p. 16)
MARKETPLACE
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Editor & Publishers
Director of Advertising
Boo Wells is a chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. She shares a simple recipe for a kale frittata that can take center stage for any meal of the day. (p. 24)
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John B. Johnson Jr.
Justin Sorensen, Amanda Morrison Jason Hunter and Stephen Swofford
C o n tr i b ut o rs
1025 Ruyi Japanese Steak House ....................... 21 1844 House ......................................................... 21 Antique Boat Museum ........................................... 8 Artfest Kingston .................................................... 7 Aubertine & Currier Architects, Engineers & Land Surveyors ............................................... 17 Bach & Co. .......................................................... 17 Bonnie Castle Resort & Marina ........................... 11 Carthage Area Hospital .......................................... 4 Cavallario’s Cucina ................................................ 7 Cesario Family Dental ............................................ 3 Clayton Dental Office ........................................... 26 CNY Arts ............................................................... 9 Dr. Guitar Music .................................................. 26 Foy Agency Insurance .......................................... 26 Fuccillo Auto Group Service & parts Center ........ 26
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HighTower Advisors, The Morgia Group ............. 17 Hospice of Jefferson County ............................... 15 Immaculate Heart Central Schools ........................ 4 Jefferson-Lewis Board of Realtors ...................... 26 Lake Ontario Gift Shop ........................................ 26 Macar’s Interiors ................................................. 25 Ogdensburg Pepsi Bottlers ................................... 7 Pearl’s Pastry Shoppe ......................................... 26 The Farm House Kitchen ..................................... 11 Tunes 92.5/104.5 FM WBLH Radio ..................... 13 Waite Indian Motorcycle ..................................... 13 Waite Toyota ....................................................... 20 Watertown Savings Bank ...................................... 2 Wise Woman Women’s Health Care .................... 15 WPBS TV ............................................................ 17 WWTI ABC TV 50 ................................................ 27
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NNY Living (ISSN 2165-1159) is published five times a year by Northern New York Newspaper Corp., 260 Washington St., Watertown, NY 13601, a Johnson Newspaper Corp. company. © 2011-2016. All material submitted to NNY Living becomes property of Northern New York Newspaper Corp., publishers of the Watertown Daily Times, and will not be returned.
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F Outdoor Patio Dining F New Summer Menu’s
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CALENDAR
[ Arts. music. culture. FAMILIES. ]
Adams Saturday, July 9 n Cheddar Cheese Festival, 10 a.m. to 4 p.m., Village of Adams. A village-wide celebration of the agriculture and cheese-making industry in Jefferson County. Cost: Contact for prices. Information: 2329979 or cheddarcheesefestival.com.
Adams Center Saturday, Aug. 27 at 9 AM n Annual TaTa Run, 9 a.m., FX Caprara HarleyDavidson, 17890 Goodnough St. The Watertown Chrome Divas are hosting the 9th Annual TaTa Run to benefit local breast cancer agencies. Cost: Riders, $20; passenger, $15. Information: 583-6177.
Alexandria Bay Saturday, July 16 to Sunday, July 17 n Summer Craft Fair, 9 a.m. Saturday to 6 p.m. Sunday, Scenic View Park, 8 Fuller St. Featuring local art, photography, pottery, spoon jewelry, wood products and handmade quilts. Cost: Free admission. Information: Alexandria Bay Chamber of Commerce, 4829531, info@alexbay.org or visitalexbay.org.
Friday, Aug. 5 to Sunday, Aug. 7 n 1000 Islands Strongman Competition, 11 a.m. Friday to 2 p.m. Sunday, Downtown Alexandria Bay. This inaugural event will benefit the National Association of 10th Mountain Division Fort Drum Chapter, including its two programs, the 10th Mountain Division Wounded Warrior Support Fund and the 10th Mountain Division Scholarship Fund. Cost: $50 to compete. Information: visitalexbay.org
Cape Vincent Saturday, July 9 to Sunday, July 10
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n 48th Annual French Festival, 9 a.m. Saturday to 3 p.m. Sunday, Broadway Street. Featuring crafts, artists, food, live music, street performers, puppet shows and bounce houses. Cost: Contact for prices. Information: Cape Vincent Chamber of Commerce, 654-2481 or capevincent.org.
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Sunday, July 17 n Tibbetts Point Run, 10 a.m., Town of Cape Vincent Recreation Park, 602 S. James St. Includes 10K and 5K races following the St. Lawrence River. Cost: Contact for prices. Information: Cape Vincent Chamber of Commerce, 654-241 or capevincent.org
Saturday, Aug. 13 — Sunday, Aug. 14 n Wine-ding Down Summer Food & Craft Fair, 10 a.m. Saturday to 4 p.m. Sunday, The Cape Winery, 2066 Deerlick Road. Includes vendors, wine and specialty food items. Information: The Cape Winery, 654-3218 or thecapewinery.com.
Sunday, Aug. 14 — Tuesday, Aug. 16 n Celeste Letendre Memorial Tennis Tournament, All Weekend, Cape Vincent Recreation Park, 602 S. James St. Tournament events include men’s and women’s open, men’s and women’s doubles, men’s and women’s 45 and over and mixed doubles. Cost: Singles, $10; doubles, $12. Information: Jerry LeTendre, 654-2512.
Carthage Saturday, July 30 n Annual Shootin’ Trap for Trips, 8 a.m., Carthage Rod and Gun Club, 4500 Cold Spring Park Road. The annual 50-bird shoot will benefit Lewis County programs offered by the Volunteer Transportation Center. Cost: Individual, $25; team, $30. Information: 788-0422, extension 223.
Every Wednesday n Cruise In Classic Auto Show, 6 p.m. to 8 p.m., Turning Point Park. Includes food, prizes, music and a raffle. Proceeds to benefit the American Legion Scholarship Fund. Cost: Free. Information: 493-2787.
Chaumont Sunday, Aug. 7 n Lyme Sprint Triathlon, 7 to 11:30 a.m., Chaumont Fire Hall, state Route 12E. Includes 600 meter swim or three mile kayak/canoe, 17.6 mile bike, and four mile run. Preregistration slated for 6 to 8 p.m. Aug. 1. Race day schedule: registration 7 to 8 a.m.; pre-race meeting, 8 a.m.; canoe/kayak start, 8:30 a.m.; swim start, 9 a.m.; kids fun run, 11 a.m.; awards ceremony, 11:30 a.m. Cost: before July 25: individ-
ual, $40; teams, active military and younger than 20 years old, $30 per person; after July 25: individual, $50; teams, active military and younger than 20 years old, $40 per person. Checks payable to Lyme Parks and Recreation Committee, 27267 Three Mile Point, Chaumont, New York 13622. Information: Lyme Parks and Recreation Committee, 783-0995 or 649-2929; chaumontny.org/triathlon.htm.
Clayton Saturday, July 16 n KeithFest, 12 p.m. to 8 p.m., Coyote Moon Vineyards, 17371 County Route 3. The annual event honors the memory of Keith Brabant and raises money for the Keith Brabant Music Scholarship Fund, available to youth aged 5 to 25 who demonstrate musical interest and financial need. Cost: $10; children 12 and younger, students and military, $5. Information: keithfest.org.
Saturday, July 30 n Run for the River 5K/10K, 9 a.m., Frink Park, downtown. Registration at 7:30 a.m. Register online, by mail or in person. Awards for top male and female in each age category. Cost: by June 30: 5K, $25; 10K, $30; after June 30: 5K, $30; 10K, $35; Save the River members, $5 discount. Information: Save the River, savetheriver.org, 686-2010 or info@savetheriver.org.
Sunday, Aug. 28 n River Rat Triathlon, 7 a.m., Centennial Park. Proceeds to benefit Children’s Miracle Network. Consists of 600 meter swim or 3 mile kayak/canoe/stand up paddleboard, 16.75 mile road bike and 3.3 mile run. Check in slated for 7 a.m.; kayak/canoe/stand up paddleboard start, 8:30 a.m.; swim start, 9 a.m. Cost: by Aug. 1: individual, $50; team, $40 per person; Aug. 2 to Aug. 16: individual, $60; team, $50 per person; $10 additional fee to register race day. Register: active.com.
Henderson Harbor Saturday, July 9 n 2016 Henderson Harbor Triathlon, 8:30 a.m., Henderson Harbor Boat Launch, Route 178. An annual triathlon and aquabike race that benefits the Children’s Home of Jefferson County. Cost: Individual, $75; team, $130. Information: hendersonharbortriathlon.com.
[ Arts. music. culture. FAMILIES. ] LaFargeville Friday, Aug. 5 — Saturday, Aug. 6 Juried Art & Craft Fair, 9 a.m. Friday to 5 p.m. Saturday, 30950 NYS Route 180. More than 100 vendors will be participating, including pottery, quilters, woodworkers, and more. A Craft Camp for Youth will be part of the family activities offered. Cost: $5; children under 12, free. Information: Agricultural Museum Office, 658-2353 or stonemillsmuseum.org.
Lowville Tuesday, July 19 — Saturday, July 23 n 196th Lewis County Fair, Bostwick Street. Includes games, rides, live music, livestock shows, and more. Cost: Contact for prices. Information: 831-4285 or bonniemurphy.lcf@frontiernet.net.
Ogdensburg Saturday, Aug. 6 n Maple City Triathlon, 8 a.m., Dobisky Center, 100 Riverside Drive. Includes 750 meter swim, 20K bike and 5K run. Cost: before May 31: individual, $65; teams, $80; June 1 to July 31: individual, $100; teams, $115; non-USAT members, additional $12. Information/register: Facebook.com/CGSWRacing and cgswracing@gmail.com.
Old Forge Monday, July 4
Features a craft show, antique car show, laser tag, parade, and sidewalk sales. Cost: Contact for prices. Information: potsdamchamber.com.
Sackets Harbor Saturday, July 16 n Annual Kite Fest, 1 p.m., Sackets Harbor Battlefield State Historic Site, 504 W. Main St. Free kites will be provided while supplies last. Cost: Free. Information: sacketsharborbattlefield.org.
Saturday, July 30 n SpokerRide 2016, 9 a.m., 411 W. Washington St. SpokerRide is a charity cycling event and all proceeds are donated to the Volunteer Transportation Center and the American Cancer Society. Cost: $35. Information: active.com/sackets-harbor-ny/cycling/races/spokerride-2016
Syracuse Saturday, Aug. 6 n Corner Store Country Run, 8: 30 a.m., Onondaga Community College, 4585 W. Seneca Turnpike. The Corner Store Country Run is a farmthemed 5K with folks encouraged to dress in their finest country duds and stick around afterward for a country fair with free sponsor swag, live music, food, carnival games, face painting and two free beer tickets for adults. Cost: $10. Information: (210) 223-2772 or cornerstorerun.com.
CALENDAR
Sunday, Aug. 7 n Iron Girl Syracuse, 7 a.m., Oneida Shores Park, 9248 Mckinley Ridge Road, Brewerton. Women’s only triathlon includes 600 meter swim, 30K bike ride and 5K run. Must be 15 years old to participate. Cost: $130. Information: irongirl.com/Events/Syracuse.
Watertown Wednesdays through Oct. 5 n 7 a.m. to 3 p.m., Watertown Farm & Craft Market, a program of the Greater Watertown-North Country Chamber of Commerce. Market stretches along Washington Street in Downtown Watertown from the State Office Building Plaza north to the Morgan Stanley Building. Wide variety of farm and craft products. Rain or shine. Vendor list and more info: watertownfarmersmarket.weebly.com.
Tuesday, July 12 — Sunday, July 17 n 199th Jefferson County Fair, Alex T. Duffy Fairgrounds, Coffeen Street. Includes games, rides, live music, livestock shows, contests and more. Cost: Contact for prices. Information: jeffcofair.org
TEll us about it — Have an event you would like to include in NNY Living? Email us at nnyliving@wdt.net with the details or visit nnyliving.com and click Events.
n Forge Festival of the Arts & Crafts, 9 a.m. to 6 p.m., Parking Lot, Adirondack Bank, 108 Codling Street. Includes arts and crafts from more than 55 vendors. Cost: $3. Information: 369-6411 ext. 201, info@viewarts.org, or viewarts.org.
Sunday Aug. 14 n Old Forge Triathlon, 7:50 a.m., Old Forge Pond, Lakeview Ave. A Competitive swimming, biking and running event through the Adirondack mountains and lakes. Cost: $80; teams, $125. Information: ATCEndurance.com.
Saturday, July 23 — Sunday, July 24 n Old Forge Antiques & Vintage Show & Sale, 10 a.m. to 5 p.m. Saturday, 10 a.m. to 4 p.m. Sunday, Hiltebrant Recreation Center, 225 North St. Features more than 50 dealers with antique and vintage furniture, camp decor, oriental rugs, jewelry, hotel china, books, fine art, sporting goods, and taxidermy. Cost: $6. Information: Helene McAleese, (800) 3655217 or mcaleeseh@aol.com
Saturday, July 30 — Sunday, July 31
Potsdam Thursday, July 14 — Saturday, July 16 n Potsdam Summer Festival, throughout Potsdam.
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Old Forge Home Show, 10 a.m. to 5 p.m. Saturday, 10 a.m. to 3 p.m. Sunday, The North Street Pavilion, 100 North St. Find the most qualified experts in the field of home building, remodeling and improving. Cost: Free admission. Information: OldForgeHomeShow.com or call 315-527-5957.
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TODAY’s GARDENER
Sweet and savory shrub will make great use of fresh fruit Editor’s note: Deanna Nelson and Paul Haldeman own Zoar Tapatree Co., Rodman, where they boil and bottle small batch maple syrup. Recently, Deanna partnered with The Farm House Kitchen, Sackets Harbor, to make her maple-infused strawberry shrub. Contact Deanna through Facebook or online at tapatree.com if you’re interested in trying these local products.
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BY Brian HALLETT
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This past spring, I walked into my friend’s kitchen anticipating some maple syrup tasting and she asked me if I had tried shrub. I have to say that I get a lot of gardening questions in the spring, but this was a first. I had never heard of shrub, but I tried the strawberry shrub that she had been perfecting and it was delicious. The brightness and flavor of fresh strawberry balanced with an interesting sweet acidity really got my attention. Shrubs are made with three simple ingredients: fruit, sweetener and vinegar. Many recipes call for sugar, but my friend uses maple syrup from her line of small batch syrups. Maple adds an additional depth of flavor to the shrub, and I like the idea of using local fresh ingredients and cutting back on white sugar. My mind raced as I tried her three different versions of strawberry shrub. I immediately thought that shrub would be delicious in vinaigrette, in a marinade for the grill or in a cocktail. When I got home that evening, I looked on Wikipedia for some background and the history of shrub. The American version of shrub traces its origins to 17th-century England, where vinegar was used as an alternative to citrus juices to preserve berries and other fruits for the off season. It turns out that fruit preserves made in this fashion were themselves known as
shrubs, and the practice carried over to colonial America. By the 19th century, typical American recipes for shrub used vinegar poured over fruit — traditionally berries — which was left to infuse anywhere from overnight for up to several days. Afterward, the fruit would be strained and the remaining liquid mixed with a sweetener such as sugar, maple syrup or honey and reduced to make syrup. The sweet-and-sour syrup could be mixed with water, seltzer or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails. Shrub eventually fell out of popularity with the advent of home refrigeration. Shouldn’t every gardener have a drink in his or her back pocket called shrub? The name alone is golden, but shrub makes smart use of your backyard and farmer’s market bounty. What is shrub? Basically, it’s a mixture of fruit, sweetener and vinegar that is used as a base for your drink. The serving of vinegar-based shrub drinks has become popular again in American restaurants and bars. The acidity of shrub makes it well suited as an aperitif, or used as an alternative to bitters in cocktails. There are cold and hot methods for making shrub. There are many recipes online. Most recipes call for white sugar. I really like my friend’s shrub made with maple syrup. I enjoy the depth it adds to cocktails and refreshing non-alcoholic summer drinks. As a general rule, I have always substituted 1 cup of white sugar with ¾ cup of maple syrup in cooking and baking. And I would also recommend that you taste your fruit. The amount of naturally occurring sugar in the fruit will vary depending on fruit ripeness. I would also suggest that you save the fruit pulp from
Strawberry shrub cocktail INGREDIENTS / INSTRUCTIONS 4 fresh mint leaves muddled (crushed) in the bottom of the glass 1.5-ounce strawberry shrub (a shot glass) 1-ounce gin or bourbon (optional) Sparkling water or club soda Mint and fresh strawberries for garnish
your shrub-making process and use it on ice cream, mix it into your pancake or muffin batter, or to make a refreshing sorbet. When you have a bumper crop of summer-fresh berries, rhubarb or other fruit growing in your garden later this season, pull out this recipe. Remember that mint is an invasive herb, so you will not want to plant it directly in the garden. It will grow beautifully in a container on your deck or porch. BRIAN HALLETT is an art teacher at South Jefferson Central School in Adams. His family owns Halletts’ Florist and Greenhouse in Adams, which celebrates 33 years in business this season.
Right, strawberry shrub, made by Zoar Tapatree Co., Rodman, exclusively for The Farm House Kitchen, Sackets Harbor. (Deanna Nelson photo)
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THE NNY LIFE
Renewing connections with old friends a reminder of blessed life
BY KAThy hirschey
Today is the first day of summer. I am sitting outside the Ritz-Carlton in Miami, Fla., sipping a glass of expensive wine, looking at the ocean, watching palm trees, thinking I can’t believe I am here. This is the way to kick off summer. I can’t afford this place, the glass of wine I am drinking costs more than I usually spend on a decent bottle. A friend is attending a work-related conference. She knew I was on a road trip and invited me to spend time with her at this amazing place. So, on this, the 10th day of my visit, I find myself in the presence of a lovely soul, talking and laughing. I’ve been doing this for days and I don’t know if words can express how refreshing and rejuvenating the trip has been for my soul. As an Army wife, I have moved more
meet and form friendships with so many amazing people who are scattered quite literally all over the world. I haven’t taken a vacation in many years. Since our next move is delayed, I decided to hit the open road and spend time with some of the women who I’ve met along the way. I chose to enjoy the friendships that mean so much to me. I realize that each one of them has taught me something, just by sharing their lives with me. I know one thing for sure: I am inspired by their grace and wisdom, and I can say this about every friend, not just those who I have visited on this trip. I am so thankful that I’ve taken this journey. My spirit has been reminded of a lesson or a message on every single stop in the beautiful state of Florida.
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As I examine the good things about this lifestyle, I realize that I have been blessed to meet and form friendships with so many amazing people who are scattered quite literally all over the world.
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times than I can count at this moment. I could, but I would have to move my hands from the keys, tick off the number on my fingers and risk spilling wine on this laptop, stopping the momentum of my typing. For safety’s sake, I’ll just say that I’ve moved a lot. People often ask me how I do it. They wonder what it’s like to change your location every few years. I usually answer that it makes life interesting and you get used to it. There are positives to everything and, as I examine the good things about this lifestyle, I realize that I have been blessed to
Pompano Beach: My friend Elizabeth encourages me to share my feelings and the two of us have created our own partial language based on typos I have made while texting her. She has listened to me worry about changes in my life, has told me to keep moving when I was sick, introduced me to Chick-fil-A, and given me hope for the future by showing me that resiliency takes you a very long way. She has made me laugh when I didn’t think I could, and loved me even when I thought I wasn’t worthy. She has taught me to see the big picture.
Punta Gorda: The next stop was a visit to my friend Michelle, a woman I grew to know in Sackets Harbor. She is an independent and single woman originally from Cape Cod. She has taught me that life can be as simple or as complicated as you make it. She has an infectious laugh, a fearless spirit and a circle of free-spirited friends. During the few days I spent with her this week she showed me that it’s possible to find joy in every day. Tampa: My friend Sheilah is married to a retired command sergeant major and is a noncommissioned officer in the Army Reserve. She is one of the silliest people I know. Our friendship blossomed long ago in New Jersey when we realized that our minds were random and wandering and the two of us understood each other when no one else seemed to follow our conversations or get our jokes. Spending time with Sheliah reminded me how friends who understand each other’s deepest oddities are gifts that should never be underestimated. She is an amazing mother, soldier and wife who also holds down a full-time job in the private sector and does it all with a smile. She reminded me that I am capable of balanc-
ing any new challenges that come my way in the coming months. Bradenton: Tina is another friend I met in Sackets Harbor. A close friend introduced us many years ago. We have stayed in touch but I have never made the trip to visit her as I promised many times. She is kind, outgoing and honest about her emotions. She, too, makes me laugh, and spending time with her made me remember that I am more than just a mother and wife. I can dream big, live large and find something to laugh about every day. It’s OK to share your worry with a friend as they can help you shape it into something smaller and more manageable than if you keep it to yourself. Miami: Stacey is one of the first wives I met after marrying my husband and moving to Germany. She has taught me how hard work pays off and that having faith in oneself is worth every second of effort and dedication. She has also taught me the necessity of accepting others and their choices. She is outspoken, opinionated and one of the most caring and loving people I have ever met. She reminds me how I am stronger than I know and
encourages me to embrace the things about me that are good. She encourages me to build my confidence, to give love and to realize that you can build an even bigger family by adopting other souls into your world. This trip has really made my soul feel lighter. I am counting my blessings, rather than letting the stress I face overwhelm. I am reassessing my priorities because what I’ve observed in my friends. I am genuinely lucky to have such a strong circle of women in my life. I have grown just by spending time with a few of them. As summer kicks off, I dedicate this season to reconnecting with old friends, nurturing existing friendships and taking time to just sit back, talk, listen and share truth and love with one of the best blessings in the world — friends. Kathleen Smith Hirschey is a north country native who splits her time between Sackets Harbor, and Carlisle, Pa., where her husband, an Army colonel, recently graduated from the U.S. Army War College. She works in the human service field and spends her spare time writing, trying to become a better cook, attempting to outwit her teenage son, and dreaming of the day when she can live on a beach. Check out her blog Kathleenuntitled.wordpress.com, or email her at Kathleenmon1@hotmail.com
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north country notes
A native voice and mentor to other writers is sadly lost Like every region, the north country has produced its share of mold-breakers. Some, like F.W. Woolworth and Melvil Dewey in retailing and library classification, respectively, achieved wide renown. Others passed their time on this Earth in relative anonymity outside of small circles of the like-minded. One of the latter was Maurice Kenny. He did not, like Woolworth, invent a new way of selling household goods, or, like Dewey, a new way of organizing libraries. Nor, like the Dulles brothers, was he a headline-maker as a diplomat. His name does not grace storefronts or office buildings, or any landmark at all. Maurice Kenny operated in a world little-known and lightly regarded by most of us, a world in which this 5-foot-6-inch pony-
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BY NEAL BURDICK
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unsure of his sexual orientation (it was the 1970s before he publicly acknowledged his homosexuality). He most enjoyed visiting his First Nation relatives in Canada, for among them he found acceptance. He also found refuge in the written word. There was discord at home as well. Eventually, his parents split, and while still a teenager Maurice fled to New York City to become a famous actor, he said, until he realized there weren’t many parts for small Indians with big noses. Except for a brief return to study with the novelist Douglas Angus at St. Lawrence University’s Watertown Extension unit, he never lived in Watertown again. He pursued a nomadic life, living off and on in Mexico, the U.S. Virgin Islands, Chicago (where he wrote newspaper obituaries) and Brooklyn until
As a publisher and editor, he encouraged dozens, particularly Native Americans, to persevere. In ways too numerous to list, he mentored countless other writers. tailed Mohawk was a giant. Maurice Kenny made his name as a poet. He was born in 1929 in Watertown, to an Irish-Mohawk father who owned a gas station, and a part-Seneca mother; he was proud to claim descent from the great Seneca chief Cornplanter, warrior but also a peacemaker between native peoples and European settlers. “I’m half Irish, half Mohawk and half Seneca,” he would say, “and that half is why I’m so feisty.” Which of those three halves he had in mind he never said, but “feisty” describes him well. It was not easy growing up in Watertown in the Depression. Slight in stature, he was bullied as a half-breed and was
the late 1980s. Then, what he termed “the call of my natal waters” brought him to Saranac Lake, his base until his death last April 16, on the cusp of his favorite season. He produced more than 30 volumes of poetry, prose, fiction and drama, and had several more in various stages of production at the time of his passing. Maurice self-identified as Mohawk, although, sadly, many Mohawks did not accept him any more than “Anglos” did, because he was not pure-blooded. Nevertheless, his mature writings reflected his deepening connection to his native roots and outrage at the treatment Native Americans were receiving. It was
of their growing season and their heart shape, they symbolize rebirth in Mohawk mythology. These were what was most important to him. Let us close with his voice, with words that reveal his affection for place in his native north country. In his poem “Kaherawaks’ Birthday,” composed at Akwesasne in 1983, he wrote: “This is your birthday gift... / The old stories of the sky, waters, the earth / and winds. One day when old you, too, / will tell them on into time within the sounds / of the drum, the quiet of the mountain, / the silent flow of the river. Yes, good
dreams, / good journey, many moons, / and sweet winds for your pillow. Yes, Maurice, good dreams, sweet winds for your pillow. NEAL BURDICK lives in Canton. Retired as senior writer/editor at St. Lawrence University, he continues to teach a writing course there, and is a freelance writer, editor and anthologist with a special interest in his native north country. His column appears in every issue of NNY Living. He and Maurice Kenny were co-editors of the anthology set Adirondack Reflections/North Country Reflections (The History Press, 2013). “Kaherawaks’ Birthday” appears in Is Summer This Bear (Saranac Lake: The Chauncy Press, 1985).
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this impulse that inspired the works that resulted in an American Book Award and two nominations for the Pulitzer Prize. Such accolades render him arguably the most prestigious writer the North Country has ever produced. I said he was a poet, primarily, but he was much more than that. He was endlessly generous with his time for younger writers, and not just as a teacher at colleges and universities ranging from the University of Oklahoma to SUNY Potsdam and, briefly, St. Lawrence. As a publisher and editor, he encouraged dozens, particularly Native Americans, to persevere. In ways too numerous to list, he mentored countless other writers. I was one of them. “Be imaginative!” he would exclaim. “Don’t write the first thing that comes into your head.” He disdained cliches, abhorred lack of originality. For many years, I watched him doing what he loved at St. Lawrence’s Canaras Conference Center. I co-directed a threeday conference there for aspiring Adirondack and north country high school writers, and he was always one of our workshop leaders (we affectionately called him the dean of the faculty in recognition of his “senior” status). He was marvelous with the kids — patient, encouraging, gently critical, interested in their lives. But he was equally attentive to the English teachers who attended as chaperones, leading workshops for them and constantly engaging in spontaneous conversations that helped them become better teachers of writing. And to the other professional writers there as his fellow faculty, he was also a magnet. I would often see him in the center of a circle of them, holding forth on some arcane facet of writing that only a fellow writer would understand. They were riveted, and he was beaming. The point is that he was comfortable in each of those worlds, with all who loved writing as he did, whether they were neophytes or masters of the craft — the outgrowth of years of learning to fit into more than one world in his personal life. And when any of those worlds involved writing, he was in his element, never happier than when he could perform his craft and share it with others. Bears, drums and strawberries figure prominently in Maurice Kenny’s poetry: bears because his Mohawk heritage descended through the Bear clan; drums because their music is rhythmical, and rhythm was to him the most compelling literary device, whether in poetry or in prose; strawberries because, by virtue
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WELLNESS
Tread lightly for summer fun n Take steps to ensure children are safe around water
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BY MICHELLE L. GRAHAM
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Summer lends itself to fun in the sun and all things wonderful and warm. Boating, swimming and relaxing by the beach or a pool are special highlights that make lasting summer memories. The warm season in Northern New York is short so we pack a lot into a narrow window of time. Are you and your family ready for summer fun? What is your plan for being near the water? According to the Centers for Disease and Control and Prevention, drowning is the leading cause of accidental death for children younger than 5, even higher than traffic fatalities. Swimming pools are the most common place for children 5 and younger to drown. The water is fun, inviting and feels amazing on our skin. Little ones are very attracted to the blue water that allows them to feel free and happy. But this beauty comes at a price and with a fair amount of risk. Pools can be so much fun but dangerous as well. Pool owners have a lot of responsibility. Do you have barriers to your pool so that access is limited when supervision is not? Gates around a pool can be life-saving for sure, but how often are they actually set up for safety? Being around the water can be risky for sure for little ones but having a great plan for your mini-adventures or just a day at the pool can certainly be life-saving. Include the following in your prevention plan of attack: n Set up a four-sided fence. This can save lives and decrease drowning rates by some 50 to 90 percent. Pool alarms and automatic pool covers can be another line of protection. n Special drains in pools can also be life savers. This can prevent entrapment. Instruct children to never play or swim near drains. n Wearing life jackets for all individuals on a boat is a real life-saving measure. Personal floatation devices are required for all boaters. Make sure you and all those on
your boat wear a life jacket. It truly is that important and can save a life. n Most important: Always supervise those who are in your care around the water or in a pool. Their life depends on it. n It is always a good idea to learn cardiopulmonary resuscitation. This can be another life-saving measure in the event of an accident. Another great prevention measure is to teach your children to swim. This is one of the most important things we can do for a child. According to the CDC, formal swimming lessons have been shown to significantly reduce the risk of drowning among very young children. Swimming lessons are readily available throughout the summer and the year. Your local YMCA offers lessons all year long. The parent and tot swim program is a great place for little ones to begin their aquatic journey. This allows children 6 months to age 3 to become acclimated to the water. In this program, children are accompanied by a parent and then at age 3 they can enroll in formal swimming lessons. Lessons at the YMCA are held in either a group setting or in private lessons by appointment. Skill levels range from beginner to advanced. The Watertown City School District offers swim instruction at their pools as well. These run in four-week sessions throughout the summer months and have beginner to advanced programs for the community. Make lasting memories this summer and keep your children safe around pools and the water. Make a water safety plan and stick to it. The worst tragedies are those we can prevent. Stay vigilant, be alert and be ready. The old saying by Benjamin Franklin rings tried and true: An ounce of prevention is worth a pound of cure. Michelle L. Graham, MS, is wellness director for Watertown’s Downtown YMCA. Contact her at ymca_mgraham@yahoo.com. Her column appears in every issue.
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COVER STORY
PLAN & PREP for healthy eating For many working mothers, finding the right tools to keep a family on the path to wellness is a key to lasting success TEXT By KAREE MAGEE | NNY LIVING
SU M M E R 20 16 | N N Y L I V I N G
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Most mothers would agree that motherhood is the most challenging job they’ll ever hold. Add the hectic schedules of working mothers to the responsibilities of raising children and it may seem inconceivable how some women manage everything, particularly the time and effort to put together a healthy diet for their children. With an overwhelming number of advice and family nutrition blogs, it’s easy for mothers to become discouraged and question whether they’re doing the best for their children. A healthy balance is one thing that even the most disciplined mother can understand. “There is no perfect way to eat,” said Amanda Root, family nutrition and health program leader at the Cornell Cooperative Extension of Jefferson County. “It’s more about having the healthy choices available.” Colleen O’Shaughnessy, a mother of three, financial advisor at MassMutual in Watertown, and owner of Fit4Mom, said
mothers should forget the pressure and feeling that they’re doing things wrong simply because others say they are. “Women in particular are very hard on themselves as mothers and providers,” she said. “Every family is really unique. What works for one family does not work for another.” Ms. Root, though, said mothers don’t have to start a family’s healthy journey from scratch by themselves because there are fundamental building blocks to creating a well-balanced routine, beginning with planning. Planning, Ms. Root said, includes meal planning, grocery lists, and preparation. For Mrs. O’Shaughnessy, planning is essential to maintain her family’s diet, particularly as vegetarians. “There’s an extra layer of coordination to make sure the kids are getting the nutrients they need without meat,” she said. Mrs. O’Shaughnessy has standard goto menus she makes frequently that she references before creating a shopping and
meal plan for Monday through Thursday. Grocery shopping is reserved for Sundays and involves only one grocery store. “My priority is time,” she said. “I’m not the person who will go to multiple stores to get the best deals. It’s better for me because I have very little free time.” The same goes for couponing, which Mrs. O’Shaughnessy said often takes more time than it’s really worth. Mrs. O’Shaughnessy isn’t the only proponent of using one grocery store, though. Julie Bailey, a mother of two and district librarian at Canton Central School District, said she also refuses to drive to several locations in search of the best deals because she would end up spending more. “You’re not keeping track of the money you’re spending as closely,” she said. “I go to one store and shop the sales.” Mrs. Bailey receives the weekly Price Chopper circular at her house and plans meals around featured sale items before shopping in the store on Saturdays.
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Julie Bailey makes grilled cheese sandwiches with her daughter, Eleanor, 8, in their Canton home. Mrs. Bailey began to change how her family eats in September, focusing on healthier choices. While seeking advice, she discovered the website 100daysofrealfood.com, which offers more realistic suggestions and tips. Now her family strives for a balance of 60 percent processed foods and at least 40 percent whole foods. “Before I started this effort it was probably 80/20,” she said.
“Then I’m meal planning in my head in the store and that never works,” she said. Instead, her family relies on Grindstone Farm’s Wholeshare Buying Club, an online market for organic and sustainable food, which provides local whole foods from Grindstone Farm in Pulaski, as well as fresh products on the national market. “It’s like Amazon shopping for organic groceries and it’s local,” Mrs. Leonard said. “You get organic fresh produce every week and it’s cheaper to feed my family this way than going to the grocery store.” Mrs. Leonard said she tried a traditional community-supported agriculture share, or CSA, but she found that it was easy to waste what came in the box if the family didn’t want to eat certain items. Grindstone’s Buying Club offers pre-chosen boxes and à la carte, which is what Mrs. Leonard prefers. She picks up her box every Thursday at the Clayton Co-Op. Mrs. Leonard, though, said mothers don’t
need to choose Grindstone unless it works for them since there are many options in the north country for fresh produce. “Look at what we have locally,” she said. “There are a lot of options through the farms. There are tons of farmers here and they are getting food to the families.” Farmer’s markets are much more inclusive these days because they accept WIC and SNAP payments. “They’ve removed the barriers,” she said. “Now everybody has access.” Cornell Cooperative Extension also has free community programs to help people lead a healthy lifestyle, including nutrition classes, grocery store tours, workshops and one-on-one consultations. While planning is a major factor in starting a healthy routine for your family, it can be difficult for many families to transition if they don’t know where to start. Mrs. Bailey said she felt that way when, in September, she began to change how her family eats because there was a lot of information available and much of
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“I need to know what we’re going to be eating and what we’re going to need,” she said. “It’s a lot of extra work, but it saves in the long term.” Planning doesn’t end there, though. After returning home, Mrs. Bailey spends two to three hours on preparation, including washing produce, cleaning meat and dividing it to save more time later. “It helps me during the week,” she said. “Then, I don’t have to do it.” For some working mothers, though, grocery stores don’t fit their hectic schedule like Diane H. Leonard, president and owner of D.H. Leonard Consulting & Grant Writing Services, Clayton. Her firm often works odd hours, particularly when federal grant deadlines happen to be at 11:59 p.m., so finding regular times to go to the store isn’t always an option. As a family that relies on fresh produce, Mrs. Leonard said that the grocery stores are also not the best option if you can’t find what you need and have to change the plan on the fly.
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AMANDA MORRISON | NNY LIVING
Donna Smith, a mother of four, cooks asparagus in her Lowville home. Mrs. Smith and her family try to incorporate fresh vegatables into their meals each day. Experts say healthy heating starts with a plan.
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it was unrealistic for the average family. While seeking advice, she discovered the website 100daysofrealfood.com. It offers more realistic suggestions and tips, she said. Now her family strives for a balance of 60 percent processed foods, 40 percent whole foods. “Before I started this effort it was probably 80/20,” she said. “We’re getting better.” If you want to succeed at transitioning to whole foods, Mrs. Bailey said, it needs to be one step at a time, especially when families are reluctant like hers has been. Instead of diving into the deep end, Mrs. Bailey started substituting every day foods like ketchup and jelly for alterna-
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tives with natural sugars. She uses a lot of raw honey, almond butter instead of peanut, coconut oil, whole wheat and maple syrup as substitutes. When it comes to shopping, Mrs. Bailey said to stay on either end of the store as much as possible because that is where the freshest and healthiest foods are available. When shopping for more processed items, she tries to buy products that contain five or fewer ingredients, she said. Another unpopular decision with her family was to cut out soda, juice and Gatorade because of the refined sugar content. “They’re a little resentful of that,” she said. Decreasing the amount of sugar is a
necessary step on the path to a healthy diet, but don’t abandon it completely. “It’s called a special treat for a reason because it’s not every day food,” Mrs. O’Shaughnessy said. It’s about making it part of the routine because if you don’t buy it, the kids will get used to not having it, she said. “They don’t ever ask,” Mrs. O’Shaughnessy said. “They never ask for candy. I try not to make a big deal about it either way.” Mrs. Leonard said it’s about developing a healthy respect for treats. “They’ve learned that they can have things in moderation,” she said. If children are taught to respect what they put their bodies it makes facilitating a healthy diet for them much simpler, especially in families who are constantly on the go like Donna Smith’s husband and four children. Mrs. Smith is a part-time physical therapist at Jefferson-Lewis BOCES and she serves mayor of Lowville, which is a hectic schedule while juggling activities for her children that include soccer, basketball, volleyball, piano and band, among others. In her household, Mrs. Smith and her husband often have to rely on their children to choose a healthy snack for themselves when they get home from school. “We’ll tell the kids to snack healthy when you get home,” she said. “Is it what they prefer to eat? Not necessarily. It’s just part of our routine. Once you get into the routine it’s not hard to do it because everyone expects it.” Mrs. Smith said even when she does have treats in the house her children choose fruits and vegetables because it’s
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what they’re used to. She once bought Little Debbie snack cakes on an impulse and they sat untouched for two weeks. “I had a weak moment and I bought a couple boxes and no one has touched them yet,” she said. “We still eat processed food, but at the same time, we try to balance everything out.” Mrs. Smith said it’s often difficult to provide that balance with her family’s busy schedule, but she tries to have options available and teach by example. Fruits and vegetables are always plentiful, whether fresh or canned, as well as snacks
‘‘
My kids don’t always eat a well-balanced meal, but we always push for a well-balanced meal. Life is not perfect, but how you handle it is how you succeed.
“Kids are more likely to eat the healthy options if they have a hand in picking them out,” Ms. Root. The other is physically sitting down to share a meal as a family and connect over food. Mrs. Bailey’s family eats together five or six nights a week so her children see their parents eat healthy. It also stimulates their mental and emotional health by having uninterrupted time with their parents. “My kids look forward to it,” she said. “They rely on that time with me and my husband.”
Mrs. O’Shaughnessy said they even play a game at family dinners called “the Grateful Game,” where everyone says what they are grateful for that day. “My 3-year-old will say I’m grateful that we’re all sitting together,” she said. “It’s a very powerful statement because it’s their favorite thing. You learn a lot about what’s going on in their heads and in their thoughts during dinner.” KAREE MAGEE is a magazine associate for NNY Magazines. Contact her at 661-2381 or kmagee@wdt.net.
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like nuts or cheese sticks. The Smiths pack their own snacks and lunches with healthier foods instead of eating nachos or hot dogs while at a sporting event. School lunches always include at least one thing from the major food groups. “My kids don’t always eat a wellbalanced meal, but we always push for a well-balanced meal,” she said. “Life is not perfect, but how you handle it is how you succeed.” Ms. Root said providing that example for your children means that they’re more likely to grow up with a better view of what they should put into their body. “Kids are watching us all the time and they often emulate us,” she said. “If they grow up eating healthy meals that is going to be the norm for them, they won’t even have to think about it.” There are two other ways to help increase your kids’ chances of having a healthier diet in the future, though. One is to engage them in meal planning and food preparation.
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FEATURES
Authentic fare with a dash of love Family first at Cavallario’s Cucina where ‘everything we do’ is homemade
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TEXT BY KAREE MAGEE | PHOTOS BY STEPHEN SWOFFORD
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There was no cooking class or culinary school that transformed Brenda T. Cavallario into a restaurant chef. Instead, it was her parents’ kitchen. Entertaining was a regular part of life and their Italian heritage, according to Mrs. Cavallario, and part of that tradition was connecting with people over large homemade meals. “I just latched on to that at a very young age,” she said. “There’s something to be said about how I learned to cook.” Being a self-taught chef in her family’s kitchen, Mrs. Cavallario said her education was founded in cultural tradition. “I love the way the old Italians cook because there is a simplicity to it,” she said. “It’s natural and you use what’s available.” It was this tradition that led her to Bayside Pizza in Alexandria Bay to work for her then-future husband’s family 35 years ago and a tradition that she continues at her restaurant, Cavallario’s Cucina, in Watertown. Mrs. Cavallario and her husband, Peter G., have worked in the restaurant business since they were teens. Mrs. Cavallario takes pride in her creation of a truly authentic Italian restaurant, which to her isn’t represented by fancy dishes,
but by the way the food is created. “We pride ourselves on everything we do here a’everything we do’s homemade,” she said. It’s part of the tradition that true Italian food is made completely without processed food. Using only fresh ingredients provides an innovative environment because it requires the chef to be continually creative when things aren’t available or not in season, according to Mrs. Cavallario. That creativity is what ensures variety, she said, because there will always be something new at Cavallario’s Cucina. Mrs. Cavallario and her family even keep their own garden to grow fresh herbs because their motto is “where fresh is everything.” While the Italian food is always fresh at her restaurant, Mrs. Cavallario is a firm believer that food does not need to be ostentatious or difficult. True Italian food is simple, and that’s the way she approaches it at the restaurant and at home. “I don’t think cooking needs to be pretentious,” she said. “You need a basic 101 and a little creativity.” Cooking should be fun and it should be easy to be creative, she said.
Above, Brenda T. Cavallario in the kitchen with her grandsons at her restaurant, Cavallario’s Cucina, Watertown. Opposite page, from left, Brenda T. Cavallario, daughter, Gina Vann, and husband, Peter G. Cavallario. The family restaurant features homemade authentic Italian food.
“We do sort of go home with the restaurant,” Mrs. Cavallario said. The purpose of big meals, though, is not necessarily about the food, it’s to enjoy the time together with family or friends, depending on who you’re sharing it with. “It’s very important that when we’re sitting around the table we’re loving each other,” Mrs. Cavallario said. “The people that come here have chosen us and sit one-on-one to talk. This becomes a dining experience.” That one-on-one time is very important today, Mrs. Cavallario said, because time is limited to spend with the people you care about, including for her own family, which is one benefit of having her family work with her. “Managing a restaurant is very sacrificial in your time away from family, so having family be a part of this has allowed us to stay connected instead of drifting apart,” she said. The other benefit, though, of a family business is having a powerful connection with her customers. “It matters to us,” she said. “When somebody says we had a wonderful experience at Cavallario’s, that’s our family. We take things personally and we try to handle things personally.” The restaurants customers will always be a top priority at Cavallario’s Cucina, as will be their experience there, Mrs. Cavallario said. “That sign outside says a lot more than any chain,” she said. “There’s a face.” KAREE MAGEE is a magazine associate for NNY Magazines. Contact her at 661-2381 or kmagee@wdt.net.
SU M M E R 201 6 | N N Y LI V I N G
“So many people get caught up in recipes,” Mrs. Cavallario said. “It’s about doing, not being afraid and learning from it.” Though the food is an important part of what makes Cavallario’s Cucina stand out among restaurants in Watertown, Mrs. Cavallario said the true gem is the experience itself. The difference between Cavallario’s Cucina and a large chain restaurant is that it provides the old-fashioned dining experience that has declined in the modern-age, but was a major goal of Mrs. Cavallario’s. It’s the place where you can sit and talk with your friends without feeling rushed. Another motto of Mrs. Cavallario’s is “enjoy the love of food, family and friends.” “It’s a more intimate environment,” she said. “That’s how we operate as a family.” That philosophy came out of that homegrown Italian tradition as well from the days of dinner parties and entertaining at her parents’ house. “Food is the language of the world and there’s a value and an importance in dining together and eating together,” Mrs. Cavallario said. That’s the way it worked in her house as a child and continues to work at home today. “I always grew up with my mom making big homemade Italian dinners,” said Gina Vann, Mrs. Cavallario’s daughter. “It was like living in an Italian restaurant.” Mrs. Vann, who now works in her mother’s restaurant, said that dinners would contain at least six big dishes.
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FOOD
Versatile frittata makes a meal n Adapt an easy-to-prepare dish for all tastes We have allowed the food industry with its huge marketing and advertising budgets, professional nutritionists, scientists and lobbyists to strip us of our good old-fashioned common sense. We no longer trust ourselves to feed our families. Yet,
I have yet to hear many negative declarations about kale, but it’s probably because I’ve been hanging out with the right (or wrong) people lately. Kale seems to just get good reviews.
SU M M E R 20 16 | N N Y L I V I N G
BY BOO WELLS
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Feeding a family these days has become more of a political statement than a menu plan. Depending on where you get your information, food can either save your life or kill you. We are constantly bombarded with contradictory news about food: a vegan diet can cure cancer or a meat-based or Atkins diet is the way to health; eggs are good for you or eggs are too high in saturated fat and cause heart disease; an apple a day keeps the doctor away or apples are the most highly pesticide-sprayed crop; organic is the way to go but now that big business is invested, organic is just a label and doesn’t really mean anything anymore; fish is full of omega-3 and is beneficial for brain health or fish is full of mercury and will poison you; drink milk, it is full of calcium and good for your bones or don’t drink milk, it is full of hormones and causes heart disease; eat lots of tofu, it’s a perfect protein or avoid tofu, it is over-processed and causes Alzheimer’s disease. The list goes on and on. Trying to wade through all the information and misinformation about what we should and should not feed our families is practically a full-time job. It will soon be necessary for every household to have its own research department just to factcheck the latest food claims. Or, we could all just relax and learn to trust ourselves again.
deep down inside of all of us, we must know that a sugary treat once in a while is fine, a little fat in the form of real butter on your toast in the morning won’t kill you; oatmeal if full of fiber will combat any negative affects the butter may cause. What we really need to remember is the “everything in moderation” mantra — it may not be dramatic enough for the food industry. It probably won’t sell a lot of books or even become the diet du jour with TV spots on Dr. Phil or Oprah, but it is certainly a food philosophy worth making a political statement with. I have yet to hear many negative declarations about kale, but it’s probably because I’ve been hanging out with the right (or wrong) people lately. Kale seems to just get good reviews. So, throw caution to the wind and let your common sense dictate. Grab some eggs, and maybe even a little ham (don’t say that out loud) and make a frittata. Serve it with a green salad and a crusty loaf of bread for dinner or a bowl of sliced strawberries and oranges for breakfast. Trust your gut — you know what is good for you and what is not so good. Exercise moderation as your guide and feed your family with your heart. Food is love. Boo Wells is chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. Contact her at sacketsfarm housekitchen@gmail.com or visit www.thefarmhousekitchen.com.
Kale frittata INGREDIENTS 3 tablespoon extra-virgin olive oil 1 large onion, thinly sliced 8 large eggs ½ cup milk 1 tablespoon all-purpose flour 1½ teaspoon kosher salt Freshly ground pepper ½ pound kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped ½ teaspoon Spanish paprika INSTRUCTIONS In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and cook, stirring fre-
quently, until the onions are tender. Let the mixture cool slightly. Heat the oven to 350 degrees. In a bowl, whisk the eggs with the milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper. Combine the onions, kale, and paprika with the egg mixture, folding them in gently. Wipe out the skillet, add the remaining 2 tablespoons olive oil and return it to medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about an inch in from the sides of the pan, eight to 12 minutes. Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more. Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.
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