Table Hopping October 2021

OCTOBER 2021

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TABLE HOPPING

Sports Take

by Mike Lindsley

Derek Jeter.

The Perfect Baseball Career.

What hasn’t been written about Derek Jeter?

Seriously. What’s left to say?

Actually, plenty.

We can now, for example, officially say, Class of 2020 Baseball Hall of Famer. And I will continue to yell at anti-Jeter idiots, anti-Yankee fans and other baseball dummies who think he is overrated. Sure thing, overrated. Only five more players in history have more hits. He’s the only player still to win an MVP in the All-Star Game and World Series in the same season. Five rings. The Flip and Dive and Mr. November and you know the rest. Who is the Yankees’ all-time leader in hits, games played, doubles, stolen bases, times on base, plate appearances and at-bats? Derek Jeter. This is a franchise with names like Ruth, DiMaggio, Mantle, Berra and Gehrig. Yet Jeter tops those lists. Unbelievable. Perfect.

October? Ah yes, October. Derek Jeter collected moment after moment and 20 home

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runs and 61 RBI and 200 hits on the nose. Five rings. Seven AL flags. Face of baseball. Face of the playoffs. Face of the Yankees. Everyone got to know Derek Jeter. Jeter hit .308 in the playoffs and .310 in the regular season. Think about that. Basically the same average in the postseason where the teams and starting pitching and everything else is simply better. You face better bullpens and ace after ace.

Round after round. Jeter was the same player. Perfect.

Off the field, forget about it. Jeter had his fun, dated his smoke shows and all the rest. But, he never got in trouble. He stayed away from PED’s. He followed his parents’ advice. He worked hard, handled the media and stayed out of bad areas and spots in the biggest city of them all while having an amazing career. How did he act off the field, a shortstop for the most famous franchise ever as the face of the New York City sports scene? Just about...perfect.

Maybe the real thing that hasn’t been written by people my age or a little older or a little younger is that Jeter is MY DiMaggio, MY Ruth, MY Mantle, MY Gehrig, MY Berra. When I was a kid, Don Mattingly was my guy.

Amazing career and player and person. But we know the elite names in Yankee history. Elite of the elite of the elite.

Mattingly is simply not one. It’s just a fact, no disrespect to my 1A favorite player of all-time (#2 is of course #1). I heard stories after stories while interviewing Clete Boyer and Whitey Ford and Bobby Richardson and others about just how iconic those five legends of the past were. I heard stories from my grandma and my Dad about Joe D and Mantle. Never could I have imagined that I could have one of those players, someone who I could compare to Babe Ruth? Absurd. Someone who was a face of a generation and a rock star in America like Mickey Mantle? No way. Yet here we are. Perfect.

Thank you, Derek Jeter, for being a class act and great player and role model. Thank you for the thrills and October moments and for representing the game and the Yankees and everything perfectly. Baseball is so much better because of you. #2 night in and night out in pinstripes was just perfect.

And now, you enter a perfect place for you, the Baseball Hall of Fame.

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Tales from the Vine

bykenneth Cassandra Harrington by haynes

medium, or robust. Here are 10 perfect wine and cheese pairs to get you started.

Riesling and Young Gouda Cheese

Rieslings give off the scent of peaches, plums, and cherries. This white wine has a lighter body than Chardonnay. When paired with young Gouda cheese brands, the flavors combine and become sweet with a soft bite or tartness.

Chardonnay and Mild Cheddar Cheese

10 Perfect Wine & Cheese Pairs Pairing wine and cheese can seem overwhelming, and something only a trained professional should do. There are endless varieties of cheeses and wines to choose from, but if broken down into a few steps, it can be easier. First, separate the wines into three categories: red, white, and sweet-dessert wines. For cheese, you can begin with the source: cow, goat, or sheep.

Then select the sharpness: mild,

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Chardonnay is one of the most popular wines in the world. Fermented plump-green grapes and oak barrels give it its buttery mouth feel. The fruitiness and crispness of the medium-body Chardonnay makes it pair perfectly with mild cheeses.

Made from cow’s milk, the creaminess of young cheddar cheese enhances the pear and apple notes of this white wine.

“First, separate the wines into three categories: red, white, and sweet-dessert wines.”

Pinot Grigio and Fresh Mozzarella

Sauvignon Blanc and Monterey Jack

Monterey Jack or Jack cheese is a mild, young cow’s milk cheese.

Due to its subtle flavors, it does not mask the Sauvignon Blanc, which is a citrusy, bright white wine. This low alcohol wine gives off a soft earthygrassy aroma.

Pinot Grigio is a light refreshing white wine. It has the bright taste of sweet melons and tart pears. It is a cleansing wine, and clears the palate. It pairs well with mild cheeses. Aged or sharp cheeses would simply overpower it.

Fresh mozzarella blends smoothly with Pinot Grigio.

It is stored in a water bath of brine or whey. This allows the soft cheese to retain its creamy and milky flavor. It is easy to make mozzarella at home, and it only takes four ingredients.

Gewurztraminer and Chevre

A product of France, Gewurztraminer is a sweet white wine, which curiously enough gives off the scent of the tropical Asian lychee fruit. This soft, aromatic wine bursts with flavor when paired with the earthiness of Chevre. Chevre is goat cheese and tastes much different then cheese made with cow’s milk.

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Zinfandel and Muenster

A thick dark jam swirled together with black pepper describes this medium to full-body red wine, Zinfandel. Muenster is mild, almost bland, and is soft on the palate. The smoothness of this cow cheese will not overpower the spiciness of Zins, but rather compliment it.

Cabernet Sauvignon and Extra Sharp Cheeses

Cabernets are very dry and deep red wines.

Known for their velvety richness and full body, Cabs are acidic and have tannins. Because of the strong flavors, they pair well with a cheese

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that competes equally in strong tastes.

Aged cheese, such as extra sharp cheddar, pairs well with this high alcohol beverage. Gorgonzola, a salty blue cheese, is a good complement. Roquefort is a well-known, readily available tangy blue cheese that works well also.

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Merlot and Aged Gouda Another dry red wine, Merlot is different from Cabernet Sauvignon. Merlots are medium to full-body and a little softer than cabs, and have less tannin. Merlots have strong hints of ripe black cherries, plums and black tea. Herbs naturally bring out the fruitiness.

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Aged Gouda is very firm and cuts neatly into small squares. It is sharp and stands up to richer dark red wines.

This aged cheese pulls out the unique black tea flavor from the Merlot.

Pinot Noir and Gruyere

Pinot Noir is a light-medium red wine and not a dark as Merlots and Cabs. Pinot Noir wine has a fruity jam flavor, like raspberries and strawberries. Gruyere is an aged cheese that tastes nutty with a hint of saltiness. It does not overpower the palate and brings out the ripeness of the Pinot Noir.

Port and Stilton

Port is sweet, red dessert wine.

It does not have the tannins and acidity of other reds. Port is fortified with the liquor Brandy.

Once combined, the Brandy prevents the grapes from converting to more alcohol and keeps the wine ‘youthful’.

Stilton is a strong blue cheese. The tastes of the sweet Port mixed with the robust, salty Stilton makes for a very intense pairing. Serve this dish in small bite-size portions with a small but hearty glass of port. It can be overwhelming in large quantities.

Conclusion

The secret to creating tasty and interesting wine and food pairing is the bolder rich red wines go with cheese that is just as bold. Think well-aged cheese or blue cheeses for Cabs, Merlots, and Pinot Noir. Sweeter wines, such as a Port, also work with aged, salty cheese. White wines pair with younger cheese, such as mild cheddar and mozzarella. Stronger cheese will destroy the subtle fruits, herbs, and earthy aromas of Chardonnays and Pinot Grigio, but do not be afraid to try new combinations. Sometimes what you think will not taste good together, starts a completely new trend in the wine and cheese-pairing world.

“Port is fortified with the liquor Brandy.”

8

dining out

by Keri Micale Eva’s European Sweets

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business of interest

october 2021 VOLUME 43 No. 10

Sports take by Mike Lindsley . . . . . . . . . . . . . . tails from the vine by Kenneth Haynes. . . . . . word on the street by Bill McClellan. . . . . . . my mind to yours by Debra Merryweather . . now playing by Brian Miller. . . . . . . . . . . . . . . excercise & Fitness by Jennifer Nastasi. . . . beauty and fashion by Brandpoint. . . . . . . . preventative medicine by Dr. Barry . . . . . . .

The write stuff by Nancy Roberts. . . . . . . . . computers by Nancy Roberts . . . . . . . . . . . . . streaming now by Brian Miller. . . . . . . . . . . . golf by Article Factory . . . . . . . . . . . . . . . . . . . .

Also...

2 4 6 10 15 16 18 20 22 26 30 32

CLASSIFIEDS. . . . . . . . . . . . . . . . . . . . . . . . . 19 MUSIC & EVENTS . . . . . . . . . . . . . . . . . . . . . 28 Recipe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

by Nancy Roberts Fright Nights

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by Chuck Schiele The Write Conviction of Bryan Dickenson

34

brew time

by Kristin Merrit Autumn Calls for Apples

Table Hopping, Inc. will not knowingly accept or publish advertising which is fraudulent or misleading in nature.

The publisher reserves the right to reject or cancel any advertising. The opinions, views and comments expressed in this publication are not necessarily those of the publisher. The contents of this publication are protected by copyright and may not be reproduced without express written permission from the publisher. © 2021 Table Hopping Inc.

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Nobody thought there was a way. Especially one that provides such accompanying massive benefit. The answer is so simple, and right before

by Bill McClellan us. Perhaps that is why no one picked up on it. It is “The Plan.” Table Hopping “The purpose of human life is to articles for Dec. 2021, Jan. serve, and to show compassion and Feb. 2022. Articles for and the will to help others.”

March, April, May and June re-enforce “The Plan.”

Mayor Walsh, I was amply motivated during Losing the girl I describe was the last blow for me. I am ready. 100%. In the last two your watch. I hope this paragraphs you will see much of my qualifications. I will do this for you. turns out to be the right I am writing from a nightmare as sad as can be. I have taken on this issue because time. I have great respect it is not a rhetorical matter of life and death, it is an actual and ongoing matter of for you and your family and preventable death. I hope that you are aware of (The Plan) I outlined in my Dec., Jan. and I am hoping you will be one Feb. issues of Table Hopping. It was written to prevent such nightmares. I was initially of the new age politicians motivated by a young female friend being hideously beaten by drug dealers, her face that does not fear the and body blackened and dragged in the street by her hair scraping her body raw, three deeds, that are no longer weeks after a heart valve replacement and a punctured lung. She lived. in place, that will put this Her best friend, who came to me for help 6 months ago overdosed two weeks ago.

City back together. The Much of their drug activity and my friend’s beating took place in what I describe in my accompanying lives saved plan as (The Village). There is a map of the village in the January issue. I will be broken for is a sacred part of this. And a while. Other people need me and I must move forward. But for there to be any value Mayor Walsh, imagine. You to my 75 years of watching all this evolve, birth must be given to real workable deed. To have the opportunity to begin the process to show the Country our cites can be fixed. If prevent these deaths. Or all is wasted. a politician reads “The Plan” carefully, I believe those that have compassion and love for this City and above all “its’ people” that is real, will feel excitement and want to be part of this. Everyone in office today stands to benefit greatly.

The following is urgent advice for those close to a user: These are the things you will regret you failed to do when your user senselessly dies.

“NARCAN AND CHECKING ON THE USER EVERY FEW MINUTES” Never walk away and leave a user to “Rest” when they nod out. Nodding out is the path to death. These are two super urgent, easy decisive measures, that need to be in the forefront of your mind to save the life of a user. Your user ‘WILL’ need you one day. I have learned without {“DEED”} words fade into the wind. So please read carefully and go to your drug store. Then find your addict and explain. The first is simple. Have a supply of NARCAN (Naloxone) handy. If your life places you in the presence of a user frequently, or from time to time, be sure “all” that are close to you and the addict are prepared as well.

All users have people they use in front of. Often it is family that they will not put in the street. This is not a casual period. It is a critical live threatening time. NARCAN works.

The second item that literally will save their life is: If you suspect they are using heavily or have lost control over usage it is vital to have someone check on them every few minutes. Do not leave them when they nod out. When you come back, they easily could be dead. Slow breathing is dangerous. An unresponsive loss of consciousness is closing in on their heart stopping. If you can’t wake them, use the Narcan and call 911 and stay with them. Learn CPR. It is easy. Watch their breathing.

If it stops, administer CPR If it is not tempered by immediately and continue until 911 arrives or until they compassion, and empathy, reason start breathing. Oxygen is can lead men and women into a vital. Medical personnel moral void. [95] often can restart the heart.

Oxygen keeps the brain healthy until they can breathe. Stay with them.

Love them. Never give up until they make it or die.

Word on the Street

Mayor Walsh

(It is Life or Death)

“I have great respect for you and your family and I am hoping you will be one of the new age politicians that does not fear the deeds, that are no longer in place, that will put this City back together.”

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Compassion can be put into practice if one recognized the fact that every human being is a member of humanity and the human family regardless of difference in religion, culture, color and creed. Deep down there is no difference.

There is no such thing as building a tolerance where you can safely use more. It may take more to get you high but it is the same amount always that kills. Overdose might happen accidentally for a variety of reasons such as taking a stronger dose than the body is accustomed to, or combining substances such as Xanax. Xanax is a murderous drug among heroin users as its effects numb the wake-up chemicals in the brain.

“Overdose is a medical emergency.” Prompt medical attention can help prevent lasting health consequences or death.

An overdose can occur anywhere from 20 minutes to two full hours after use of substances.

Mayor Walsh, I have provided you and the City of Syracuse with a plan to cause our City to be a beacon for others in ending the vast majority of this hideous killing scourge. I have considered this very carefully. It is a very unique effort and requires unique leadership. I have put myself in your place. Someone that wears many hats well is needed to lead this effort. A position needs to be created. “I can do this.” I never intended to offer. I am not job hunting. I realize the unique talents that need to be in place in order for this move forward. I am made for this kind of thing. I would like you to call me in. We will discuss the unique and often unconventional processes necessary to move forward.

I I will briefly explain why this would be a good thing to do. From the Special Forces to The Western Union

PAGE 7 • October 2021

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Telegraph Company to The Matador Tavern in Armory Square to Century Transportation at Hancock Airport. Also, often in the Political World. I offer this humbly and truthfully, and in this column as it is important for readers to also know. Especially if you decide to move forward. Herewith: When I returned from the 173d Airborne Brigade on Okinawa I walked into the Orderly Room of Headquarters and Headquarters Company of the 7th Special Forces. (Green Berets) I explained the position I wanted which was not on my orders. They immediately asked me why they should do this? My reply at 19 years old was, “Because I am the best there is.” They told me to report to work in the position I requested, the following morning. For the next year I did some of the most important work in the Special Forces. Everywhere I have gone, I am the guy that the big guys call when they needed something done (which included a few Generals) with integrity and efficiency. And they all called on me more than once. I have several references that you know very well. I can do this Mayor.

If you agree with the plan and would like to discuss it with me please call me in.

Of course, no commitment. Just to get a feel for the design and workability and management of the processes necessary to succeed in the first Village outlined in the January, 2021 issue of Table Hopping. Located at “Word on the Street” Table Hopping. com. The rest will all fall in place in due time.

Thank you Mayor.

Bill McClellan, w173@aol.com

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Dining Out

by Kerilyn E. Micale

Eva’s European Sweets What do you get when you mix together family traditions and fresh ingredients, a scoop of creativity, a dash of friendliness and a sprinkle of amazing flavor? The answer is simple, a wonderful meal at Eva’s European Sweets! Located in Solvay at 1305 Milton Avenue, Eva’s is a hidden gem, a local favorite and has even been featured on national television! They are open Tuesday through Thursday from 11 am to 8 pm, Friday from 11 am to 9 pm and Saturday from noon to 9 pm, for dining in, with both the dining room and the patio available, and for take out orders. Give them a call at (315) 487–2722 to make your reservations or to place a to-go order.

Eva’s European Sweets opened over two decades ago as a bakery and pastry shop where Eva baked and sold amazing cakes, pies, pastries and other delights with a European flare. From those beginnings the restaurant was born. Now hungry patrons can feast on homemade meals made with only the best and freshest ingredients using family recipes. Eva’s features many Polish and other European dishes that you just can’t find on any other menu in Central New York. The menu is unique and interesting and you can taste the love and care that is mixed into everything that is served at Eva’s European Sweets. Whether you are seated inside the cozy restaurant or outside on the new patio you can’t help but to get the feeling that you belong there – it’s hard to explain, but Eva’s just sort of feels like home.

I believe that this atmosphere is curated by the staff of this family owned and operated restaurant. After speaking with David, Eva’s son, he told me that the staff is made up of family members and others that have been with Eva for so long that they have become family. The warm and inviting atmosphere is unbeatable!

Eva’s is famous not only for their amazing cuisine but also for the thing that started

“They were featured on an episode of Diners Drive-ins and Dives where they served Guy Fieri the Hungarian Style Placki.”

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it all – the sweets! When you walk into Eva’s your eyes should be immediately drawn to Eva’s dessert case that is full of some of the best looking homemade cakes, pies and cheesecakes that you can ever see! If you see something you like (and you will) be sure to order it because the selection changes and rotates but no matter what is in there you will certainly find something you like! And if you are too full after your meal just remember that you can always take something sweet to go!

Something else you can’t find anywhere in town other than Eva’s is their extensive list of Polish and Eastern European beer and spirits.

These beers and cocktails are sure to quench your thirst and pair perfectly with any menu item! Did you know that Eva’s European Sweets Sweet Cheese Pierogi is famous? Well, they are! They were featured on an episode of Diners Drive-ins and Dives where they served Guy Fieri the Hungarian Style Placki, a dish with Four Potato pancakes topped with a lightly spicy ground beef-tomato sauce made with peppers and onions and topped with sour cream! Our server Dave is also famous at Eva’s – so much so that they named a sandwich after him! The “Dave’s Special” features Ham, American cheese, bacon, red roasted peppers, red onions and hot peppers and can be served warm or cold. Kyle and I (and the two little ones) arrived at Eva’s on a warm Saturday evening.

We were seated outside in the patio area. We just loved the atmosphere that was able to cater to all of the guest’s needs, including a large family party, a date night, and a couple of tables of parents and their children. We loved all of Bacon Pierogi the colors and the mural. We especially liked the fire pit that seemed so warm and inviting!

We obviously had to start our meal with pierogies so we decided on the Sweet Cheese Pierogi (filled with farmer’s cheese, vanilla sugar and orange zest, topped with melted butter, cinnamon, sugar and golden raisins and served with sour cream) and the Bacon Pierogi (filled with potato and bacon and topped with fried bacon and sautéed onions

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Pork Dinner

Polish Plate

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have a slice of the fried apple caramel cake – it was sweet and delicious and a perfect fall treat! I had a slice of the raspberry chocolate cake and oh my goodness was it one of the best things I have ever eaten! I see myself stopping by for dessert next time I am passing through Solvay!

I have a confession to make, for years I had driven by Eva’s thinking, “I have heard such amazing things about this place, I really should stop in sometime” and all I can tell you is that I wish I had stopped by sooner because my first trip will certainly not be my last.

Every single bite of everything we ate was absolutely incredible. I also want to try each and every dessert because they all looked mouthwateringly amazing! For a look at their menu and to see some great pictures check out their website at http://www.evaspolish. com/ and be sure to like them on facebook where you can see their specials. Do yourself a favor and stop by Eva’s European Sweets today!

and served with chive sour cream). They were both incredible! The dough was perfect and both fillings were unusual and delicious! For our entrees we just couldn’t make up our minds and we wanted to try a little of everything so we decided to split two meals!

First we had the Pork Dinner, a huge serving of two well-seasoned breaded pork cutlets served with seasoned panfried creamer potatoes,

“I also want to try each and every dessert because they all looked mouthwateringly amazing! ”

apple sauce and a cucumber and tomato salad and sauerkraut.

The pork and apple sauce combination was fantastic, the cucumber and tomato salad was incredibly fresh and the sauerkraut was scrumptious! We also split the Polish Plate with two potato pierogi, one Gołąbki, one piece of kielbasa with sauteed onions and bigos. For those that don’t know, Gołąbki or cabbage roll is stuffed with ground beef and rice in a homemade tomato sauce and is also gluten free. Bigos also known as Hunter’s Stew, is a hearty stew with sauerkraut, sweet cabbage, kiełbasa, beef, ham, bacon, mushrooms and onions cooked in a light tomato sauce. I had never had bigos before but it, like everything else on the plate, was positively delicious! The Polish Plate was a great way to try a little bit of everything! For dessert Kyle just had to

ons!

ow

Call N

i servat for Re

POLISH RESTAURANT

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Enjoy Our NEW Outdoor Seating with Firepit!

OPEN: Tues, Wed, Thurs • 11am-8 pm, Fri 11am-9pm, Sat noon-9pm

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My Mind To Yours

by debra Merryweather

Going to Seed My garden is going to seed. Across my yard, the purple coneflowers have lost their petals, spiky brown seed heads remain. The other day, a tiny yellow bird dined on seeds, hopping from seed head to seed head for over an hour. I photographed the bird through a window screen. That evening, I discovered that my android device’s operating system had placed the photo into a “blurry photo” file, a file accompanied by a notification that blurry photos take up space I might want available for more “selfies.” However old we are, we are all sometimes forced to learn something new every day.

My garden includes a bunch of flowering and wheatlike growth that I can’t identify. Last fall, I sowed a package of perennial seeds, covering the seeds with topsoil, and hoped for the best. I got what I got. I like the mottled effect.

Viewed from my porch, bright yellow, red, and orange nasturtiums bloom in the foreground. The nasturtiums outshine the wildflowers that bloom behind them.

To the side, tall purple (Russian?) sage covers grass I should pull out of the mix, and farther back, a couple more clusters of played out coneflowers might produce more coneflowers next year. Behind it all, a blooming rose bush promises continued color with unopened deep green and ruby buds.

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My, or should I say, nature’s nasturtiums are edible and spicy. I hope I remember to harvest the new seeds because I had trouble finding packaged seed this year. I planted the nasturtiums late. They’re blooming late.

In nature, and in humanity’s creations, there is much that blooms late depending on how, when, and where things were planted and tended, us included. We are natural beings whose life cycles spin and spiral not all that much differently from other living things. We start off as planted seeds, emerge after differing and varying degrees of cultivation, mature to plant our own seeds, both physical and metaphorical, tend those seeds, again, metaphorically, and otherwise, and hope that our efforts pay off in happy returns. We are in and of nature even as we seek to distance ourselves from that physically manifest quantum reality.

I remember my father first talking to me about human nature when I was around seven. If he were around, he might not like that I am writing this, but I’m going to write it anyway as a testament to his efforts to describe reality amid a

Nature’s nasturtiums are edible and spicy

PAGE 11 • October 2021

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culture of winking, finger pointing muddle. He said that much of what I would hear about men and women and babies was fairy tale stuff. He said that, on one level, God created everything, but the facts at hand were that men planted seeds in women; the plantings connect to the mothers through a cord, and after the baby is born, the belly button was what’s left of that cord. When I pressed for more detail, my father said he’d told me enough for now. I came away from this conversation imagining that husbands obtained baby seeds somewhere, church perhaps because that was where people got married; husbands then pushed one or two seeds into their wives’ navels, and after nine months or so, the navel stretched wide open and out came the baby. Based on the limited information I had,

“In nature, and in humanity’s creations, there is much that blooms late depending on how, when, and where things were planted and tended, us included.”

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and dictionaries in which we were supposed to look things up. On Sunday night, we watched “The Twentieth Century” with Walter Cronkite. Disney was on another channel.

My Grandma and Aunt lived upstairs and sometimes, we would watch Disney there; my grandmother and aunt also provided us with an encyclopedia: a children’s picture book set that included information about Marie Curie, Albert Einstein, Aristotle, Socrates, and a relatively local man who fascinated me; Charles Proteus Steinmetz stood four feet tall, theorized about electrical current, and taught at Union College in Schenectady. Briefly, I associated electricity with Schenectady because both ended with the long “e” sound.

Early understanding involves trial and error.

Looking back, I see that we had diversity in our multigenerational two-flat house because we had access to different books and, on occasion, competing programming on two television sets under one roof. I understood that the grown-ups controlled our access to the three channels available on their free air broadcast rabbit ear televisions. I understood somehow that free was never free and that the cigarette, soap, and hair dye commercials that appeared every ten minutes paid both for our attention and for the programs we liked. It seems less obvious who might be cultivating our interests today.

It’s obvious lots of planting’s going on.

this scenario was the only one I could conceive of.

I wonder, did I share this information at school?

Then and now, I tend to share and sometimes overshare information that’s new to me. (A recent NY Times article suggests that oversharing, aka talking too much, stems from ego depletion. Yes. I agree. Thank you, NY Times. That’s what “oversharing” feels like to me.)

Moving on.

In the house I grew up in, we had encyclopedias

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Business of Interest

by Nancy Roberts

Fright Nights It was a pleasant, sunny afternoon. Actors and costume people were busy, the doors were open, the lights were on. I’d had a great tour of the Fright Nights location where the Fright Nights Team, Grazzi Zazzara, Tony Liberatore and John Thomas, were busy tending to all those last-minute details that make for a great “opening night.” And then, without letting on, they queued up a surprise: I heard a dinosaur roar – no, I felt a dinosaur roar – and it literally scared the living daylights out of me. My heart was going at full-fright mode, and I actually jumped and screamed.

Yes, that’s what Fright Nights is all about. You think you can’t be scared or surprised anymore – and that’s when the Fright Nights Team will trick you. They’ll have something up their sleeve you just won’t expect. And you can count yourself lucky if jumping and screaming is all you do. “We have people running away,” I was told. “They come back for more, though.”

Fright Nights has been around for about 20 years, though it started as a tent in a parking lot, moved to a building at the Fairgrounds where it enjoyed a seasonal home, but had to be broken down and stored, and set up again each year.

Its current 82K square feet and expanding location now has plenty of permanent room for developing new and better scares around every corner.

What is it, I wonder, that makes us want to be scared? Stories of horror, the supernatural, the odd, the menacing, the “gore galore,” have always occupied a part of our tales and myth. Giants, reptiles, old cob-webbed buildings, strange sounds and peculiar characters attract our attention and give us a delightful shiver – especially as the days grow shorter, the nights grow longer, and the moon gets full. The Fright Nights Team explains that that is what they’re aiming for – that wonderful spot between terror and delight – that thing that keeps us looking around the next corner, down the dark hallway, or wondering what’s creeping up behind us.

Liberatore’s theory, in particular, is that some of it is handed down from our parents, and the stories and movies we grew up with. The Freddy films, Daugherty’s Costumes, or go back further to Hitchcock or Vincent Price and Boris Karloff, or further still to Max Schreck and Peter Lorre.

And The Fright Nights has it all.

From the moment you drive in and see the huge old warehouse looming ahead, you know you’re in for something unique.

Enter through the gaping mouth of an evilly grinning clown (why is it that clowns are so creepy?), and from that moment on they have you hooked. You want to run but you also know you want to explore every inexplicable inch.

On the front of the building you’ll see a sign: Lamson Resurrected.

That, along with Lady Lamson’s Cursed Voyage, a horribly haunted ship, are a dedication to the original occupant of the building – the Lamson Corporation, which built, among other things, pneumatic tubing in the early to mid-1900s. In fact, many of the scraps from the manufacturing facility have been re-incarnated as fences, bars for windows, and other creepy features of the attractions.

If you’ve been to the event before, you’ll see some of your old favorites.

But as the team explains, they never simply sit and rest on a “finished” product. The Team is constantly looking for ways to add to the maze of rooms, corridors, characters, and themes they’ve been working on for years. And each year, you’ll find something new to remember in your nightmares.

You can’t miss the Jurassic Dark, which, rather than zombies, this year will bring out the Apocalyptic creatures roaming the gloom. There will be new clowns in Penny’s Playhouse, and you can slide into the Devil’s Dungeon or walk if you prefer – either way, you’ll end up at the gates of Hell. Being a fan of haunted houses, I think I’d want to spend some time in Burgen Manor. But I know this much, even following along as I was being led into a maze to see a hidden door, I lost my bearings in the tangle of rooms, corridors, traps, and sudden openings – and the lights were on!

“That wonderful spot between terror and delight – that thing that keeps us looking around the next corner, down the dark hallway, or wondering what’s creeping up behind us.”

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Fright Nights continued from pg 12 Zazzara, Liberatore and Thomas take pride in the non-stop development of the place. “We’re never finished,” the Team tells me, “We have all professional actors. This year we have 25 new characters, a total of 85 actors. We have the tallest to the smallest professional actors out there. Their job is to be the character, not just pop out at you for a ‘jump-scare.’

We’re always looking for new actors, new characters.”

Liberatore shared photos of his son with me, who from the age of 4 has been in on the fun and thrills, portraying his own range of creepy characters. And he’s clearly fully committed to making sure you leave with your heart racing.

The location has been used as a movie set, and plans are to offer its huge space and sheer artistry as an event space as well – concerts (I know how good the sound system is – remember that dinosaur?), Comicon type events, and other seasonal specials that could benefit from a place like no other. In fact, The Fright Nights is listed regularly in the top 5-10 Haunted House/Halloween attractions nationwide – and they aim to improve every year.

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out-loud funny and shines even when the rest of the film isn’t firing on all cylinders. He is not alone NOW PLAY in this regard though. Throughout the duration ING of the film, it is delightfully apparent that no one within the production is taking themselves too TABLE seriously, and they gleefully embrace the chaotic

by BRIAN MILLER HOPP ING anarchy of Free City. This allows the jovial nature of Reynolds and his adventure to remain engaging and entertaining.

Actor, Ryan Reynolds FREE GUY is PG-13 and given the nature of the plotline, parents should probably know that this is one heck of a violent movie. Like Fortnite, in which ruthlessly mowing down others makes up the majority of the action, FREE GUY is a largely bloodless barrage of assault weapons For those of you who are unaware, I have some breaking and explosions. It is all played to comedic effect, but at the same time, with a running news to share. As it turns out, Ryan Reynolds is a movie star. time of nearly two hours, the body count is massive. It is, for all intents and purposes, While watching his latest venture, FREE GUY, it occurred a way for your tweens and teens to get all of the DEADPOOL snark with none of the to me that the ageless actor is the epitome of stardom. bloody impaling. With the aforementioned anti-hero set to join the MCU, and FREE GUY’s He is charming, hilarious, well spoken, and can elevate triumphant run at the box office, it looks like Reynolds is about to add “Disney Darling” to any material he is in. In the hands of virtually any other his long line of successes. performer, FREE GUY might have been just another PIXELS. With Reynolds in the driver’s seat, however, it becomes an FREE GUY-B (FREE GUY is currently showing in theaters) entertaining, silly slice of blockbuster goodness.

Guy (Reynolds) has a pretty good life. Crime runs rampant in his hometown of Free City, but nothing seems to bother him very much. He greets his goldfish each morning, gets the same coffee every day, and then meets up with his best friend, Buddy (Lil Rel Howery) as they stroll together towards work. Sure, the bank they are employed at gets robbed every day, but he’s never severely injured in the process. Occasionally he gets punched in the face while walking down the street, and there seems to be an absurd amount of car accidents, explosions, and gun battles raging all around him, but at the end of the day, he goes to sleep with a smile.

What Guy doesn’t realize, is that he is a side character in an interactive video game.

It’s a simulation called Free City, and it boasts elements of Grand Theft Auto, The Sims, and Fortnite. In other words, if you have a kid watching this movie with you, chances are, they are going to understand far more references than you will. Conversely, there are some other types of references that they will likely not understand, or at least for your sake I hope they don’t, ng us -2021because things might get a Thank you for voti urant ta es R t u O tad awkward otherwise. e Best Tak Once Guy realizes the circumstances surrounding his existence, he is obviously devastated, but then begins to embrace the possibilities.

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Exercise & Fitness

by Jennifer Nastasi Guzelak

Your Motivation NOT Your Inspiration Cerebral palsy (CP) is a group of disorders that affect a person’s ability to move and maintain balance and posture. Cerebral means having to do with the brain. Palsy means weakness or problems with using the muscles. To date, it is the most common motor disability in childhood.

As a disabled person staring comes as part of the package. After a while you can even begin to categorize them; the shy starers who just keep peeping out the corner of their eye, the pointers who think they are being discreet when they turn their friend’s attention your way, the all-out lookers who have absolutely no qualms in gawking with their mouth open, and then the children who can’t quite figure out if you’re a super hero or a robot.

Being physically disabled and in a wheelchair definitely comes with its share of setbacks, but when it is served with a side of insensitive people it can be beyond frustrating. In a world where you can be anything, we would like to believe that we could have some compassion. However, in this imperfect world it’s just not the case.

Ultimately, most disabled people

are an anomaly, not a bad anomaly or a good anomaly just, an anomaly.

It’s our nature as humans to spot what’s different. Just because it’s different. So why do we look? In most cases it’s out of curiosity or kindness. We look because we hope they are okay, because we are wondering what happened, and because we want to know how people manage.

We look out of awe, maybe because we are astonished at how well that person is coping or because we think medical science and technology is amazing (wheelchairs, false limbs etc.).

No amount of staring could ever stop Kara from being who she is. After all, she’s just like you and I. She has a job like you and I, she has relationships like you and I, and she has hobbies like you and I. A normal human being is what she is. Kara also belongs to a gym. In fact, she’s been a member at Champions Fitness Center for over ten years now.

Two times a week for an hour she works with her trainer, Jennifer. The only break she gets in that hour? To grab a quick drink of water.

When Kara first started her fitness journey, she was frail. She didn’t have much muscle tone, she tired easily, and she could barely lift five pounds. Now, what she used to think was difficult is just her warm-up. These days, she can lift over ten pounds with each

“Kara Vander Veer has been a member at Champions Fitness Center for over 10 years.”

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arm and she can easily lift more than twenty pounds with her legs.

Kara is used to other gym members approaching her and telling her “How good she is doing” or “How strong she is.” She has been told time and time again what an inspiration she is. Of course, she appreciates it. Who doesn’t like a compliment? But to be honest with you she really doesn’t like it. Believe it or not, Kara actually dislikes the word “Inspiration’’ when people use it to describe her. You may think that’s strange, but it’s because she sees herself as just a forty-fiveyear-old woman with a physical disability. That’s it. She’s just trying, like everyone else, to do her best in life and accomplish the things she wants to do.

Yes, having a disability forces Kara to work harder to achieve her goals, but she really only thinks of her disability when things prevent her from doing something she wants to do. For instance, when she comes What Kara used to think was difficult is across a restaurant with no wheelchair now just her warm-up access or experiences unreliable homecare staff (which has happened more times than she’d like to mention) it can be very disheartening. When she has to recognize government legislation that is not disability friendly that too can be really discouraging.

Here are 12 things to know about Cerebral Palsy: 1. Cerebral palsy (CP) is a group of disorders that affect a person’s ability to move and maintain balance and posture.

2. CP is the most common motor disability of childhood. About 1 in 345 children has been identified with CP according to estimates from CDC’s Autism and Developmental Disabilities Monitoring (ADDM) Network.

3. CP is more common among boys than girls, and more common among black children than among white children.

4. Most (about 75%-85%) children Kara works with a personal trainer with CP have spastic CP. This twice a week for an hour means that their muscles are stiff, and as a result, their movements can be awkward.

5. O ver half (about 50%-60%) of children with CP can walk independently.

6. About 1 in 10 children identified with CP walk using a hand-held mobility device.

7. M any children with CP have one or more additional conditions or diseases along with their CP, known as co-occurring conditions. For example, about 4 in 10 children with CP also have epilepsy and about 1 in 10 have autism spectrum disorder.

PAGE 17 • October 2021

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8. Most CP is related to brain damage that happened before or during birth and it is called congenital CP. 9. A small percentage of CP is caused by brain damage that happens more than 28 days after birth. This is called acquired CP. Factors such as having a brain infection (such as meningitis) or suffering a serious head injury can increase the risk for acquired CP. 10. T he specific cause of CP in most children is unknown.

11. CP is typically diagnosed during the first or second year after birth. If a child’s symptoms are mild, it is sometimes difficult to make a diagnosis until the child is a few years older.

12. W ith the appropriate services and support, children and adults with CP can stay well, active, and a part of the community.

In Conclusion: Kara Vander Veer is just like you and I. She’s just a forty-five-year-old woman with a physical disability. She is strong mentally, maybe stronger than you and I, and physically fit to the best of her ability.

Whether it’s working out at Champions Fitness Center to stay Come see our newly renovated pool and locker rooms! strong and fit, or painting a new piece of art work for her small business, Kara’s looking ahead to a bright future.

“Yes, there are individuals who I do consider an inspiration,” says Vander Veer. Helen Keller, Gandhi and Martin Luther King to name a few. I am just a strong, determined woman who goes after the ultimate goal; Happiness.

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Beauty & Fashion by brandpoint

– A Dermatologist Explains –

Why Vitamin C Should be in Your Skincare Routine Are you always on the lookout for better, more effective– and affordable–ways to help boost your skin’s health and appearance? If so, you’ve probably noticed that vitamin C has become a staple when it comes to top ingredients in the best skincare products. You’ve also probably heard dermatologists consistently recommending the topical application of vitamin C as a crucial part of their patients’ everyday skincare routines. But why?

And when should you use it?

New York City Dermatologist Dr. Joshua Zeichner explains some of the reasons why this vitamin should be at the top of your skincare regimen to-do list.

“Vitamin C, technically known as ascorbic acid, has become so popular because it is the best-studied topical antioxidant on the market to treat the skin. It neutralizes free radical damage to help repair and protect your skin at the cellular level.

It also helps even out skin tone and brighten dark spots,” said Dr. Zeichner. “Adding a skincare product with vitamin C to your routine can give the skin a glowing, radiant appearance.”

With many skincare products on the market now featuring vitamin C, it’s important to find the right products, as well as a skincare regimen that’s best for you.

“I recommend looking for products that have been clinically tested and approved by dermatologists,” said Dr. Zeichner. “Vitamin C can be used in the morning along with sunscreen to help protect the skin. It can also be used in the evening along with your nighttime moisturizing cream to help repair it.”

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“It neutralizes free radical damage to help repair and protect your skin at the cellular level.”

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“One important note is that vitamin C and retinol should not be mixed. If you use retinol products at night, then use the vitamin C products only in the morning,” added Dr. Zeichner.

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Preventive Medicine

Omega 3

by Dr. Barry

Omega 6

Your Doctor Says You Can’t Prevent or Treat Dementia

Are They Wrong on Both Counts?

I have been reviewing Dr. Chris Knobe’s excellent work on the dangers of the seed oils, the omega 6 oils as inflammatory and related to most modern diseases. The oils, canola, corn oil, sunflower oil etc. are polyunsaturated and therefore highly likely to oxidize which is a chemical change in their makeup that makes them antinutritious. Or you could equally call it slow food poisoning because this stuff is in everything processed.

Excess omega 6, and by that I mean the Standard American Diet, is dementogenic, atherogenic, obesogenic, carcinogenic...I mean come on people, how many “genics’’ do you have to hear before you get the idea these are man made chemicals that don’t belong in your body and are sabotaging your health.

Then I was listening to the Rhonda Patrick, Found my Fitness Podcast with Dr. William Harris who has worked his entire career investigating omega 3 oils, which are thought to be anti-inflammatory. The higher your omega 3 index is, the better your overall health and the lower your mortality. This is something you can easily measure at your doctor’s office and treat at your grocery store.

Then, to really hammer it home, comes the recent Youtube videos of Dr. Paul Mason

Excess Omega 6: Standard American Diet who has posted lectures again linking dementia to your diet. Once you whet your appetite with the short video linked here, you can refer to his other work. https://www.youtube.com/watch?v=J_xu2zLlQAs In this video posted in September he reviews the literature and confirms that dementia is a dietary issue...not a genetic one. Sure there are genetic risk factors that can affect your risk but they seem to do so only in the presence of an inflammatory diet. Dr. Mason reviewed the famous Nigerian study where people who have the highest possible genetic risk still have very low rates of dementia unless and until they adopt the Western diet. There were only rare cases of dementia diagnosed 100 years ago and dementia is rampant now and our genes have not changed over 100 years...genetics takes hundreds of generations. What I liked about this video was the inclusion of the damage done by fructose and how this makes oxidation worse. So you have the one – two punch of insulin resistance/diabetes (which affects most of us if you do the right test) and the damaged and damaging seed oils which act as a double whammy. I had not previously seen evidence that diabetics actually absorb more of the oxidized oils than non-diabetics...makes sense when you think of the damaged gut lining. Also his finding that the highest risk, allele the apoe4 (the gene variants that affect your risk factor for dementia) is the highest risk because it’s the most susceptible to oxidation (from the seed oils) and glycation (damage from the high insulin/fructose) was new to me and makes sense and might even be true.

What’s that Mr. It Won’t Happen To Me!? Well, currently the risk of dementia doubles every 5 years starting after age 65. 43% of people over 85 carry the diagnosis and we haven’t really come up with an effective treatment since it was first diagnosed in 1906 despite spending billions and billions of dollars and over 200 failed trials.

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What’s that Mr. So There’s Nothing To Be Done About It? Well there is if you look at things from a metabolic angle. The brain has 2 percent of total body volume but uses 20% of metabolic energy. The brain is a stove! And by using sugar as a fuel you are gunking up the pipes. By using ketones as fuel you clean out the pipes and burn more evenly. Ketones can allow the brain of demented patients to use a new stable healthy reliable food source and glucose is no longer able to be used as fuel due to insulin resistance. High sugar levels are not good for the brain long term.

Diabetics are two to five times more likely to get demented...the bigger the belly the bigger the risk of dementia...triple the risk compared to slim people. There have been 31 trials comparing lowcarbohydrate and low-fat diets that reached statistical significant results. Every single one of them showed better weight loss with a low carb diet.

Certain cells of the brain can take up sugar without any help but other cells which are spread

“I mean come on people, how many “genics’’ do you have to hear before you get the idea these are man made chemicals that don’t belong in your body and are sabotaging your health.”

throughout the brain but interestingly are concentrated in the hippocampus.

This is a major memory area. These cells need insulin in order to get the sugar in the brain and if you have insulin resistance you’re not getting adequate sugar to these cells. These cells can however use ketones without any difficulty whatsoever.

People talk about amyloid plaques in the brain being associated with dementia.

Actually the amyloid monomer is very protective of the brain; it’s when they are clumped together that it becomes pathologic but the amyloid itself is normally produced by the brain and has protective effects. Studies have shown that HDL, that’s right the components of the lipid panel that your doctor has ordered for you many times, actually has protective effect on the brain trying to clear it of these amyloid products. That gets back to the Apoe4 allele...these genetic variants affect the HDL. Damaged HDL can’t clear plaque as well hence their increased risk of dementia. And oxidation (damage from seed or plant oils) and glycation (damage from higher fructose and high fructose corn syrup/ diabetes etc. ) are what affects the HDL particles. One study showed that HDL levels over 55 offers a 50% protection of Alzheimer’s. It’s possible that the higher your HDL, the less likely you are to have Alzheimer’s.

Looking at this from the angle of reducing dementia risk we have to mention sleep as well. Sleep deprivation increases beta-amyloid deposition so deprivation equals dementia.

And this has been shown to happen after only one night of poor sleep based on the Dr. Mason data. Sleep deprivation worsens insulin resistance and that’s a consistent if not unifying theme. Check your continuous glucose monitor, your normal morning insulin spike will be higher in the mornings after poor sleep.

Interestingly the dietary supplement carnosine has been shown to both lower insulin resistance and to prevent glycosylation. Carnosine comes only from flesh that is meat,

it’s not found in plants and Dr. Paul Mason points out that this lack of carnosine might increase the risk of dementia in vegetarians.

I am not suggesting you start popping carnosine... do your own research. I haven’t taken it...yet....but it’s intriguing.

Bottom line is an ancestral diet of unprocessed food is your best bet to optimum health. Check out the Weston Price Foundation. https://www.westonaprice. org/.

Of course the most comprehensive approach to dementia I think is the Dr. Dale Breseden approach which you can look up as well, and a local resource for real evaluation and treatment is right here in town at Clarity Clinical Research. I have not become an official Dale Breseden, but I am looking into it because I don’t see other people locally doing it.

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crushing green bean leaves can stop the sting or itch of bug bites very quickly, and young dandelion leaves are not only tasty in a salad but act as a natural diuretic.

Speaking of medicine, no “home safe” library should be without a Gray’s Anatomy.

In 1858, Drs. Henry Gray and Henry Vandyke Carter compiled a book that has remained a standard (with many updates) for anatomical texts. With overlays and painstaking illustrations, it’s a useful guidebook for figuring out what might be wrong – where is the appendix? Should that

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“In 1858, Drs. Henry Gray and Henry Vandyke Carter compiled a book that has remained a standard (with many updates) for anatomical texts.”

How to Survive on Books Somewhere in my early reading I came across a copy of Euell Gibbons Stalking the Wild Asparagus.

The book was written in 1962, but it’s one of those books whose subject never really goes out of date.

It’s simply about wild food – how to recognize it, harvest it, prepare and store it. And of course, eat and enjoy it, safely and deliciously. As a child, my

mom would point out what wild plants were edible – so we knew it was fine to eat clover and watercress, wild apples, strawberries and raspberries – and where to find them and how to pick them.

So it was only natural that I started collecting books about foods that can be picked as it grows wild. Later I became equally interested in herbs, culinary and medicinal. So I went way back in time and gathered books about herbs. I found several volumes of really old (medieval) guidebooks, as well as one called Handbook of Medicinal Herbs,

by James A. Duke – a kind of a masterclass in herbology (long before Harry Potter!). I did begin to collect books on growing, harvesting, and preparing herbs as food, seasoning, and medicines. That foxglove in your garden is also known as digitalis, and yes, it’s the plant from which digoxin was made, used to treat congestive heart failure. That said, no, I don’t play with herbs for serious medical purposes, though it’s good to know that

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lump be on my neck? Is it a possible broken bone, or pulled tendon? Or maybe, I just want to understand how the human body fits together. Either way, I used to spend time in the library as a kid, just out of curiosity, exploring this tome, and I finally decided I needed one of these books at home for reference.

And as long as the topic is health and safety, another good guidebook is The Ultimate Survival Medicine Guide, by Joseph Alton, MD. If you can’t get to a doctor and absolutely must dress a wound, set a bone, or deliver a baby – this book is a good go-to. It’s one of those books you hope you never have to use, and I really haven’t, other than to know how to remove festering splinters, or to keep activated charcoal and baking soda on hand. But it’s a fairly good, and comprehensive, guide should it ever be required.

My dad being a DIY guy, one Christmas I got him one of the Firefox books. If you haven’t seen them, the publication started as a magazine (in 1966) that celebrated the arts, crafts, and knowledge of the Appalachian people. They were gathered into books starting in about 1972, and are a guide to self-sufficiency, as well as the crafts, music and stories of the people who live off that daunting but beautiful land. The first book contained information about log cabin building, hog dressing, basketmaking, cooking, fence-making, crop planting, hunting and yes, even moonshining. The last of the series of books was #13, The Foxfire 40th Anniversary Book.

One day, wandering around Barnes & Nobel, I found a little volume Firefox books show how to make moonshine called Survival, Evasion

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and Escape. This particular manual was published in the 60’s, and is a guidebook to surviving all sorts of disasters – plane crashes, invasions, flood, fire, and other disasters, natural and man-made, and served as a guide to military personnel.

See a theme here? Once my sister and I were talking and somehow got around to the idea that as long as we had a book about it, we felt we could manage just about anything. Somewhere in our early childhoods, clearly, we’d gotten the message that your library was one of your great resources for any challenge, and we took it to heart. While it might be argued today that we’re wasting shelf space, since we have the whole of the written world on our phones, these are books that we collect should we end up in a situation when your phone wouldn’t be there to help, and for that lazy kind of browsing just out of curiosity that can teach us so much.

Another browsing-around book was one I found in the Harvard Book Store: The Worst-Case Scenario Survival Handbook. This one contains such gems as how to: escape from quicksand, wrestle an alligator, break down a door or land a plane. One day, running through the woods in the Catskills, I saw, to my left, a couple of small black bears among the berry bushes. Suddenly wary, I looked to my right and yep, there was mama, digging around in a dumpster. Fortunately, whatever was in the dumpster was more interesting than I was, and I remembered that the best move for someone in my situation was just keep going and pretend you saw nothing. And if I am ever attacked by killer bees, I’ll use a similar strategy.

Another type of book that should be in any DIY or scaredy-cat’s library is one or two

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on identifying plants and animals. I have many as, as noted, my mom was interested in wandering the woods, identifying the flora, and sometimes the fauna. One I particularly like is North American Wildlife, a Readers Digest guide. It’s well illustrated, and covers plants, animals, birds and insects.

There are good books on home gardening – Five Acres and Independence by M.G. Kains is one that, originally written in 1935, was aimed at how to lay out a small farm, including draining the land, improving soil, planting wind breaks, putting in a septic system, cellar, irrigation system, and greenhouse. How to keep bees, goats, chickens, and yourself fed and producing.

There are books on how to hunt, fish, tan hides, and dry food. There are books that will help you put up a building or put out a fire; start a fire with just sticks and a little luck; build a camp chair out of a couple of deadfall branches and some pine boughs.

And finally, no home library is complete without at least something of size and merit to enjoy – like, the Complete Works of Shakespeare, or Dickens, or maybe Sherlock Holmes.

One of the best lessons my excursions into survival and doing it yourself taught me was how much our ancestors knew without having to look it up. Granted, they’d be puzzled if we presented them our iPhone or the TV remote – but all things considered, if we were dropped off in the middle of the Adirondacks, I’d be as happy to have one of them with me as I would my phone – especially if you’ve ever tried to get a signal way out there!

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Sounds Of Syracuse

by Chuck Schiele

The Write Conviction of Bryan Dickenson I’ve been listening to this gem of a tenor for several years now. We hang in some of the same places. We’ve borrowed each other’s guitars a few times at open jams and such.

Songwriter pals.

I’m here to tell you about my friend Bryan Dickenson. He represents music that leans on the principles of well-written, mindful songwriting. He writes the kind of songs that get inside your head and start talking to you. Equipped with an acoustic guitar, a seasoned voice and – and often times his musical partner Ron Kadey, Dickenson’s sound comes primarily from the traditions of folk rock. Dickenson, himself is a man who has things he wants to talk about and thus has songs that have something to say. I’ve also heard him drop the entire room into a collective emotionally wrenching, weeping, speechless rendering “gulp.” with a love song.

He recently released a new EP – a live recording from the “Fair Haven Porch Concert Festival” performance. “Fine By Me” is a killer track complete with earworm hook and a catchy practicality in its message.

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The main thing that I think about Bryan are two things. The first is his understanding of editing in the writing process.

The other thing is that he’s a real, accessible and practical man. He’s not the least bit interested in being slick and all that. He’s real, and his music represents that. Since I think a lot of music could use a good shot of ‘real-ness,” I’m a fan of the sort of truth that is a hallmark of Bryan’s music.

Chuck Schiele: How did you get started in music?

Bryan Dickenson: My mother told me she always knew when I woke from my nap, because she could hear me singing in my crib, so I guess I started at birth.

My first public performance Bryan Dickenson was for my aunt’s and uncle at age 3, singing the “Speedy Alka Seltzer” song and; “Tandin on the torner watching all the girls go by.” I got my first guitar at age 14, and spent my school years in various choruses and musicals.

“My first public performance was for my aunt’s and uncle at age 3, singing the “Speedy Alka Seltzer” song.”

CS: How would you characterize your music?

BD: I write a wide variety. I have blues, country, pop, ballads, some social commentary and a couple of funny songs. My cover sets are all over the map.

CS: You’re a songwriter. How did you find that out, and what drives you to be a songwriter? What do you like to write about?

BD: I wrote my first song in my 20s. The title is “Why Do I Go On,” which gives you a clue to the angst that drove it out of me. After that I was quite prolific for a spell. I tend to write in binges with substantial gaps between groups of songs. My first CD was called “I Sing” and the title track was “I Sing of My Life.” So, I’d say I write about personal experiences and lessons I’ve learned, or philosophies I like to promote.

CS: Philosophies I like to promote. I like that. Who are the writers who influence you most?

BD: Jimmy Webb through Glen Campbell, and John Denver. I write a lot of story Dickenson’s songs have something to say songs and I think those guys

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“The artists here seem to really bolster their fellow performers and want them to be heard and succeed.” influence my lyrical style the most.

CS: What are your thoughts on the Syracuse music scene?

BD: While there’s obviously competition since there are so many talented artists in this area, there is also a camaraderie that I haven’t found as much in the other places that I’ve played. The artists here seem to really bolster their fellow performers and want them to be heard and succeed. While playing for other performers can be nerve wracking, they are also the most supportive because of understanding performance pressures.

CS: Please share any insights you have with aspiring writers.

BD: I can’t really explain how I do what I do. I have a process but I’ve found these very greatly between writers.

I say, learn at least a little music theory. It will inform your melody and chord choices. Read everything! A wide vocabulary opens many ways to express yourself lyrically.

Editing is your friend. Edit for content and form. A relative hook may give your listener a place to hang their hat but repetitious ideas will bore the listener. Don’t be afraid to change whole sections to improve the lyrical flow and rhyme. Clumsy lyrics are a death blow.

Mainly just write! Write everything and then refine.

Write your truth. Harlan Howard coined the phrase in the 1950s, “3 chords and the truth.” Write what you think is true and you can write with conviction and perform with feeling and intent.

CS: What are some of your career highlights?

BD: I have played with a big band called “Not For Profit” for an audience of a few thousand and for dear friend’s weddings. I see these as highlights for different reasons. I was a guest many years ago on Joe Galusky’s radio show, and my originals have received airplay on both Larry Hoyt’s “Common Threads” and Dave Frisina’s “Soundcheck.”

Hearing your music on the radio is always a highlight.

Being involved in local tribute concerts with my fellow musicians is great also!

CS: Got any funny stories from the stage?

BD: I think every performer has the stories of people trying to converse with you while you’re performing or

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worse join you in drunken harmony.

CS: uhhhhhhhhhhhh, No. No. No, that never happened to me...

BD: Right. I once played a talent show very early on where my borrowed 12 string was untuned by a competitor, while I wasn’t vigilant and I didn’t know until I strummed the first chord. This was before the age of Snark tuners. I turned and left the stage. I didn’t die so that was a worst case lesson.

CS: Lol. How do we stay in touch with you and your music?

BD: Drop in at any local open mic and chances are good I’ll be there dropping a tune or three. I have a singer/songwriter night with Mark Wahl and Lou Kaplan at 443 Lounge on Thursday Nov 18th. I have a Facebook music page or you can contact me at dickenson32@ gmail.com. I also have duo “O-ryon” with Ron Kadey, performing around the area. Stop and say hi! But not in the middle of a song.

Chuck Schiele 858 663 9612

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Computers & the Web

by Nancy Roberts

Looking Backward I realize it was only two months ago I took you on some time travel, way back into the history of technology.

Here I go again. I was researching another project, and in the course of it, found some dates that, at least to a degree, dated me, but they also astounded me. So I thought I’d share them with you today.

So, let’s start in 1880, shall we? Technically (all puns intended), we could go back to the abacus, as in its own way it was a “computer.” By sliding balls across stretched lines of string or wire between two posts, the user could keep track of numbers. To read an abacus, you simply look at which beads are moved where. Each column represented a place value. To the far right was single digits, the next was 10s place, the next was hundreds, and so on. In some places, people used lines cut into a stick that represented values, more or less along the same principles.

But what happened in 1880? The U.S. population had grown to the extent, and huge numbers were added as a result of also “enumerating” females for the first time, that the “enumerators” were faced with a serious number-crunching challenge. It took seven years to tabulate the result – so the brains at the top began thinking of new ways to solve the problem of huge numbers.

About this time, Herman Hollerith (yes, that Hollerith, if you’re old enough to remember) designed a “punch card” system to calculate the 1880 census. The punch cards bore a remote similarity to the abacus in that the punches on the card represented numbers, and these could be scanned and processed much more quickly than a human being could do, sitting with paper and a pencil. The machinery that resulted from the Hollerith card and the calculating machines eventually became IBM. The 1880 census results were ready in 3 years, and saved the government $5 million dollars.

1939: Hewlett-Packard was founded by David Packard and Bill Hewlett in a Palo Alto, California, garage, having been awarded a contract with Disney performed tests and measurements for the production of Fantasia.

In 1943-1944, two University of Pennsylvania professors, John Mauchly and J. Presper Eckert, built the Electronic Numerical Electric Numerical Integrator and Calculator Integrator and Calculator (ENIAC).

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Now considered to be the original digital computers, it filled a 20-foot by 40-foot room and had 18,000 vacuum tubes. The vacuum tube, children, was something that used to be required for your television set. Invented in 1904, a vacuum tube, was a device that controlled electric current flow in a high vacuum between electrodes to which an electric potential difference had been applied. (Wikipedia) Then in 1946 Mauchly and Presper left the University of Pennsylvania and with funding from the Census Bureau, built UNIVAC, the first commercial computer for business and government applications.

In 1947 William Shockley, John Bardeen and Walter Brattain of Bell Laboratories invented the transistor. They discovered how to make an electric switch with solid materials and no need for a vacuum. This was a pivotal moment in the history of communications technology, as what had required huge amounts of space to accomplish could now be done using the tiny transistor – and not too much later, teenagers were listening to their own transistor radio – away from big, bulky radio under their parents’ control.

In 1953, Grace Hopper developed the first computer language, known as COBOL. This language was based on files, and consisted of code commands getting a file, opening it, performing some operation on it, closing it, and saving it. It was the coding language that, because nobody much used it anymore, created a challenge as 2000 neared: businesses and government agencies were afraid that computers would “see” something written as 00 or 01 as “1900,” or “1901,” and they scurried to fix the aging code that had initially set dates for any number of events.

Both COBOL and FORTRAN were in use in the mid-1970s, during which time Xerox had opened the Palo Alto Research Center, or PARC, and gathered together the brain trust of computer science. Copiers were big business, and with computer centers growing at every school and business worldwide, the company saw an opportunity.

“In 1947 William Shockley, John Bardeen and Walter Brattain of Bell Laboratories invented the transistor.”

At about this time, Steve Jobs was hard at work on the Lisa and Macintosh computers for Apple. He heard about PARC and the work it was doing with GUI – pronounced “gooey” and short for Graphical User Interface. PARC was developing the Xerox Alto, and meanwhile Bill Gates was working for Apple as a hired hand developing software. He and Jobs and a number of other developers wanted to see Xerox’s GUI, and after seeing it, both men were sure they had seen the future of computing, and though he had promised not to, Gates developed his own graphical interface for the Microsoft operating system, called Windows, while Jobs’ Macintosh didn’t hit the market until a year later. When Jobs accused Gates of theft, Gates replied, “I think it’s more like we both had this rich neighbor named Xerox and I broke into his house to steal the TV set and found out that you had already stolen it.”

Meanwhile, though the IBM debuted its first personal computer, using Microsoft’s MSDOS operating system, Apple’s Lisa (a relatively big flop) wasn’t introduced until 1983, and the Windows-based computers became popular in about 1985 – but at the same time, Commodore had offered the superior Amiga 1000, which was doing digital editing of video and audio far before its competitors were even dreaming about it. There was an Amiga computer system called the “Video Toaster,” that was the beginning of the digital video editing revolution.

1990: Tim Berners-Lee, a researcher at CERN, the high-energy physics laboratory in Geneva, developed HyperText Markup Language (HTML), and that spawned the “Web.” Remember referring to the “Worldwide Web,” and how difficult it was to always say “double u double u double u” before a web address? HTML is still in use.

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1996: Sergey Brin and Larry Page developed the Google search engine at Stanford University. This engine was not alone – there were many others, but Google, whose aim was to index all of the world’s knowledge so that it could be searched, relied on relevance, which meant – if 20 people searched on the term “apples for making pie,” and 19 of them went to a website that offered apple pie recipes and only 1 person went to the Apple Computer website, the apple pie site became more relevant, and thus that site was offered closer to the top of the search results (making it even more likely that the next 100 people who searched on that string would choose it). Many

“I think it’s more like we both had this rich neighbor named Xerox and I broke into his house to steal the TV set and found out that you had already stolen it.”

other search engines used different algorithms, some of them quickly offering higher placement for a fee. But users ultimately drove the market, at least for a while, and Google became very popular.

1999: The term Wi-Fi became part of the computing language and users began connecting to the Internet without wires.

2004: Facebook, a social networking site, launched. Originally Apple’s Lisa computer, a big flop called “The Facebook,” the platform emulated the handy book upperclassmen were handed each year that introduced them to in-coming freshmen, with a photo, high school, hometown, and perhaps some other information about the new crop of students – a “facebook.” When it was first launched, only Harvard students could use it. Then later other Ivy League schools qualified, and bit by bit, additional users were added but in such a way as to make each new group feel like they had been hand-selected to take part in the Country Club’s, By Invitation Only Tournament. Good marketing. It is now used by almost 2.8 billion people worldwide. And not just once in a while, but many times daily. Facebook was just the first of many Social Media platforms, which now includes Twitter, LinkedIn, Instagram, Snapchat, TikTok, Pinterest, Reddit, YouTube, and WhatsApp – but which ones are in the top ten keep changing (as TikTok seems to be one-upping Instagram in creating “influencers,” and “models,” while new chat/text platforms join the mix almost daily).

2005: YouTube, a video sharing service, was founded.

2006: Apple introduced the MacBook Pro, its first Intel-based, dual-core mobile computer, as well as an Intel-based iMac. Nintendo’s Wii game console hit the market.

These devices were moving the needle on hardware significantly.

2007: The iPhone brought many computer functions to the smartphone. This was another game-changing moment, as prior to the iPhone, smart phones were in use, but the iPhone utterly changed human behavior, mostly in developed nations, but literally worldwide.

So, what is the Next Big Thing? This is anyone’s guess, but here are my three: First: IoT – Internet of Things, which is more or less already here. It refers to a system of interrelated, internet-connected objects that are able to collect and transfer data over a wireless network without human intervention.

Examples: Connected appliances. Smart home security systems. Autonomous farming equipment. Wearable health monitors. Smart factory equipment. Wireless inventory

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trackers. Ultra-high speed wireless internet. Biometric cybersecurity scanners.

Maybe you remember a movie in which a person walking down the street would have their eye scanned, and then an ad would be tailored just for them and show up on the walls of the building they’re walking by? Well, guess what – a company called Eyelock has created an iris-based identity authentication technology, offering products that serve the automotive, financial, mobile and healthcare sectors.

Second: AI - or Artificial Intelligence.

Have you seen the robots that can now move smoothly like humans? Did you know that in Japan, you can purchase an infant – and many women, especially of grandmother age, have them rather than real babies? You can also purchase a boyfriend or girlfriend – enough said. Health monitoring, warnings, anticipated states, are all part of AI. Third: CRISPR offers genetic modification. Short sequences of genetic material that can do specific things to enhance the biological entity. This one has a big downside possibility.

Finally, Blockchain: We covered this powerful distributed ledger in a previous article, so I’ll leave that one here, only to say that if you can create currency, you have created a disruptive technology of monumental proportions.

And, I’ll leave you to ponder the wonders that have yet to be shown to us, but are no doubt percolating in the minds of some brilliant inventor, somewhere in the world.

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October 4

October 1

Funk n Waffles, Syracuse

del Lago Resort & Casino, Waterloo

Slipknot’s Knotfest Roadshow 2021 • 5:30pm

Petty Fest VIII • 8pm

October 1

Crazy Neighbours, Head First JP’s Tavern, Baldwinsville

October 1

13 Curves Returns to the Western Ranch! • 7:30pm The Western Ranch Motor Inn, Syracuse

Pearly Baker’s Best • 7:30-10:30pm

October 5

St. Joseph’s Health Amphitheater at Lakeview

October 6

October 8

Liz Cooper & The Stampede w/ New Madrid • 8pm

October 13

Mark Nanni • 7-10pm The NIght Drop, Syracuse

October 16

Martin Sexton w/ Mike Powell • 8pm

October 13

The Westcott Theatre, Syracuse

2021 Sock Out Cancer Benefit Concert • 8pm

Al’s Wine and Whiskey, Syracuse

Roadhouse Prophets • 2-5pm

October 14

TK Tavern, Camillus

The Oncenter Crouse Hinds Theater, Syracuse

Jazz in the Burbs Jeff Stockham & DavidCas T’s Freebob Reboot • 7:30-9:30pm

The Westcott Theatre, Syracuse

October 8

Emanuel Washington Experience • 10-11:30pm

October 9

Al’s Wine and Whiskey, Syracuse

The Lost Horizon, Syracuse

October 7

October 9

Long Since Forgotten • 7pm

The Green Gate Inn, Camillus

October 14

Mayday! • 6pm

October 17 October 17

Lil Durk & Toosii: Live in Concert • 8pm The Oncenter Convention Center, Syracuse

October 17

The Marshall Tucker Band • 8pm

October 1

Chris Stapleton: All American Road Show • 7pm

The 443 Social Club Lounge, Syracuse

St. Joseph’s Health Amphitheater at Lakeview

October 9

October 7

The Oncenter Crouse Hinds Theater, Syracuse

October 14

Heritage Hill Brewery, Pompey

October 9

Al’s Wine and Whiskey, Syracuse

Atkins Riot • 10-11:30pm

Chuck Schiele’s Quatro • 7pm

October 1

Dave Keller Band w/s/g The Knu • 8pm Funk n Waffles, Syracuse

October 2

Zac Brown Band • 7pm St. Joseph’s Health Amphitheater at Lakeview

KennaDee • 6-9:30pm Average Joe’s Beernasium, Baldwinsville

October 7

Little River Band • 8pm

DiCosimo/Pagan • 10-11:30pm

del Lago Resort & Casino, Waterloo

Jagged Edge and 112 • 8pm

Roadhouse Prophets • 6-9pm

Tim Herron & The Great Blue • 4-7pm

Angry Mark’s, Hastings

Middle Ages Brewery, Syracuse

October 7

October 9

October 2

Hard Promises • 6-9:30pm Sharkey’s, Liverpool

Gilded Club, Syracuse

del Lago Resort & Casino, Waterloo

October 7

October 9

Styx • 8pm

October 2

Rusko • 8pm The Westcott Theatre, Syracuse

October 2

13 Curves Rocks Knoxie’s! • 8pm Knoxie’s Pub, Pompey

October 2

The Causeway Giants • 4-7pm Middle Ages Brewery, Syracuse

October 2

Off the Wall & Up Close Wrap Party • 6-8pm Wunderbar, Syracuse

October 2

Michigan Rattlers • 7-11pm Funk n Waffles, Syracuse

October 3

The Barndogs • 4-8pm Middle Ages Brewery, Syracuse

October 3

Big Nate & Friends • 10-11:30pm Al’s Wine and Whiskey, Syracuse

Jazz in the Burbs Orange Juice • 7:30-9:30pm

Mark Nanni • 7-10pm

Lil Tjay w/ Special Guest: Kaash Paige • 3pm & 9pm

The Green Gate Inn, Camillus

The Westcott Theatre, Syracuse

October 7

October 10

Jack West w/s/g Sydney Irving • 8-11pm Funk n Waffles, Syracuse

October 7

Mark Nanni • 3-5pm Crazy Daisies, Syracuse

October 10

Los Blancos • 4-7pm

Mike D and The Laughing Buddha Episodes • 10-11:30pm

Middle Ages Brewery, Syracuse

Al’s Wine & Whiskey, Syracuse

The Ripcords • 10-11:30pm

October 7

Borgore • 8pm The Westcott Theatre, Syracuse

October 8

Mystyk Groove Machine Band Western Ranch Motor Inn, Syracuse

October 8

October 10

Al’s Wine and Whiskey, Syracuse

October 11

Pearly Baker’s Best • 7:30-10:30pm Funk n Waffles, Syracuse

October 12

Frank Turner • 7pm The Lost Horizon, Syracuse

Delvon Lamarr Organ Trio w/s/g Organ Transplant • 8-11pm

October 13

Funk n Waffles, Syracuse

The Lost Horizon, Syracuse

Blacktop Mojo • 6pm

The Lost Horizon, Syracuse

October 14

Turning Stone Resort Casino, Verona

Abbott’s Village Tavern, Marcellus

Mark Nanni • 3-6pm

KennaDee • 8-10pm

Chiggin’ & Friends • 10-11:30pm

October 15

Acoustic Payton Bird w/ Sean Fried • 5-8pm Shaughnessy’s Pub, Syracuse

October 17 October 17

Al’s Wine and Whiskey, Syracuse

October 17

Sammy Rae & The Friends • 8pm The Westcott Theatre, Syracuse

October 15

October 18

del Lago Resort & Casino, Waterloo

Funk n Waffles, Syracuse

Ludacris • 8pm

Pearly Baker’s Best • 7:30-10:30pm

October 15

October 21

The Lost Horizon, Syracuse

Turning Stone Resort Casino, Verona

The Menzingers • 6:30pm

October 15

Mark Nanni • 8-11pm The Fiddlehead, Chittenango

Old Dominion • 8pm

October 21

Jazz in the Burbs Taj • 7:30-9:30pm

October 15

The Green Gate Inn, Camillus

The Westcott Theatre, Syracuse

Count Blastula • 10-11:30pm

Ripe 2021 Fall Tour • 8:30pm

October 21

October 16

Al’s Wine and Whiskey, Syracuse

del Lago Resort & Casino, Waterloo

Mitis • 8pm

Trace Adkins • 8pm

October 16

13 Curves Returns to the Colonial Inn • 8pm The Colonial Inn, Meridian

October 21 The Westcott Theatre, Syracuse

October 22

Old Dominion • 8pm Turning Stone Resort Casino, Verona

October 16

October 22

Treleaven Wines, King Ferry

Prickerbush Bar, Oswego

Sean Fried & Payton Bird • 1-4pm

October 16

The Longwood Jazz Project • 8-11pm The Cortland Beer Company, Cortland

KennaDee • 8-11pm

October 22

From Ashes to New • 6pm The Lost Horizon, Syracuse

PAGE 29 • October 2021

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October 22

November 5

Events

The Westcott Theatre, Syracuse

The Westcott Theatre, Syracuse

October 23

November 6

Thru October

30th Annual Ms. Orange Fan Luncheon • 10:30am

Dock’s Grill at Pirates Cove Marina, Clay

Landmark Theatre, Syracuse

Everson Museum of Art, Syracuse

October 26

October 23

November 10

Max Creek • 9pm

Mystyk Groove Machine Band

Bear Grillz • 8pm

Ryan Montbleau • 8pm

Fabolous • 8pm

Daughtry

The Westcott Theatre, Syracuse

Landmark Theatre, Syracuse

October 24

November 11

Ronny Milsap • 8pm Turning Stone Resort Casino, Verona

October 24

Jazz in the Burbs Joe Vanable & Friends • 7:30-9:30pm

Shane Archer Reed & The Harbingers • 10-11:30pm

The Green Gate Inn, Camillus

Al’s Wine and Whiskey, Syracuse

Mystyk Groove Machine Band

October 25

Pearly Baker’s Best • 7:30-10:30pm Funk n Waffles, Syracuse

October 26 Kiefer • 8pm

The Westcott Theatre, Syracuse

October 27

Mark Nanni • 7-10pm The NIght Drop, Syracuse

October 27

The Funky Blu Roots • 10-11:30pm Al’s Wine and Whiskey, Syracuse

October 28

Jazz in the Burbs Thirsty Ragtime Trio • 7:30-9:30pm The Green Gate Inn, Camillus

October 28

Seattle Sons • 10-11:30pm Al’s Wine and Whiskey, Syracuse

October 29

Stone Temple Pilots • 8pm del Lago Resort & Casino, Waterloo

October 29 Jimkata • 8pm

The Westcott Theatre, Syracuse

October 31

Skunk City • 10-11:30pm Al’s Wine and Whiskey, Syracuse

November 1

Pearly Baker’s Best • 7:30-10:30pm Funk n Waffles, Syracuse

November 2

November 20

Dock’s Grill at Pirates Cove Marina, Clay

November 23

Steely Dan • 8pm Landmark Theatre, Syracuse

October 1-31

Dunkin’ Halloween at the Park Jamesville Beach Park, Jamesville

October 1

6th Annual Ain’t It Grand Fall Fundraiser • 6pm Redhouse, Syracuse

October 1

Harvest Dinner and Wine Pairings • 6-8pm

Halloween Witch Hat Hunt

Sports October 1-3

Buffalo vs.

Syracuse Mets • 6:35pm MBT Bank Stadium, Syacuse

October 9

Wake Forest Demon Deacons vs. Syracuse Orange Football • 3pm Carrier Dome, Syracuse

October 15

Clemson vs. Syracuse Orange Football • 7pm Carrier Dome, Syracuse

October 23

October 2-31

Ward W. O’Hara Agricultural & Country Living Museum, Auburn

October 30

Carrier Dome, Syracuse

November 5

Syracuse Crunch vs.

Utica Comets • 7pm

The Westcott Theatre, Syracuse

The Oncenter War Memorial, Syracuse

November 4

November 7

Syracuse Crunch vs.

Laval Rocket • 7pm

The Green Gate Inn, Camillus

The Oncenter War Memorial, Syracuse

November 4

November 13

Louisville vs. Syracuse Orange Football • TBA @ Louisville

Landmark Theatre, Syracuse

Art October 2

Sketch and Paint Along with Robert: A Country Road in Autumn Everson Museum of Art, Syracuse

October 29 & 30

October 2-30

Palace on James, Syracuse

ArtRage Gallery, Syracuse

Rocky Horror Picture Show • 9pm & 8pm

LIVING IN LIMBO: Portraits from the Border by Bill McLaughlin

October 30 & 31

October 2 - November 3

The Oncenter Convention Center, Syracuse

Cayuga Museum of History and Art, Auburn

Dino Stroll • 10am-5pm

Flashbulb: Experiencing Memory

October 31

October 2 - January 2

Landmark Theatre, Syracuse

Everson Museum of Art, Syracuse

Inaugural Witches’ Ball of CNY • 7pm

November 6

Chelsea Handler: Vaccinated & Horny Tour • 7pm

AbStranded: Fiber and Abstraction in Contemporary Art

Thru October 9

Four CNY Artists, “In Person” Schweinfurth Art Center, Auburn

The McCarthy Mercantile, Syracuse

November 9

Schweinfurth Art Center, Auburn

Crafted Underground

October 3

ArtRageous Bike Ride Fundraiser ArtRage Gallery, Syracuse

October 7

John Crist: Fresh Cuts Comedy Tour • 7pm The Oncenter, Syracuse

October 8

2021 Sock Out Cancer® Benefit Concert • 8pm The Oncenter Crouse Hinds Theater, Syracuse

del Lago Resort & Casino, Waterloo

The Oncenter War Memorial, Syracuse

The Oncenter Crouse Hinds Theatre, Syracuse

Waitress

Thru October 9

@ Viriginia Tech

Syracuse Crunch Home Opener • 7pm

FOCL Presents Jason Reynolds • 7:30pm

December 7-12

The Oncenter Crouse Hinds Theatre, Syracuse

October 8

October 23

The Oncenter Convention Center, Syracuse

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October 2 - December 24

Virginia Tech vs. Syracuse Orange Football • 7pm

November 3

Al’s Wine and Whiskey, Syracuse

The Spagetti Warehouse, Syracuse

Dock’s Grill at Pirates Cove Marina, Clay

Mystyk Groove Machine Band

The Lost Horizon, Syracuse

Jack Honey & The Jameson’s • 10-11:30pm

The Acme Mystery Co. presents Low Moon • Thursdays • 6:45pm

Rosamond Gifford Zoo, Syracuse

Born of Osiris • 6pm

Jazz in the Burbs Jimmy Johns Trio • 7:30-9:30pm

Thru November 11

December 31

Boston College vs.

Syracuse Orange Football • TBA

Yonder Mountain String Band • 8pm

City Market 2nd Sunday of each month

October 24

•

Carbonaro Lies On Stage • 8pm

October 8

FOCL Presents Yaa Gyasi • 7:30pm The Oncenter Crouse Hinds Theatre, Syracuse

November 12

Warren Miller’s Winter Starts Now Film • 7:30pm Landmark Theatre, Syracuse

Fall Fiber Arts Festival Little York Lake Pavilion, Preble

October 20

Alton Brown Live: Beyond the Eats • 7:30pm

October 12-16

Charlie & The Chocolate Factory Landmark Theatre, Syracuse

Eureka Day

November 5

The Simon & Garfunkle Songbook Show: An Evening of Songs & Stories • 8-11pm Catherine Cummings Theater at Cazenovia College, Cazenovia

December 3

Jr. Stars: On Stage Merry-Go-Round Playhouse, Auburn

October 22

Redhouse, Syracuse

October 23

Masquerade 2021 • 8pm

ArtRage Gallery, Syracuse

Each One, Inspired: Haudenosaunee Art Across the Homelands

December 3-19

del Lago Resort & Casino, Waterloo

Living in Limbo: Portraits from the Border by Bill McLaughli

Salt City Market, Syracuse

The Girl Who Swallowed a Cactus • 10:30-11:45am

The Oncenter Crouse Hinds Theater, Syracuse

The Clairvoyants • 8pm

Thru October 31

Everson Museum of Art, Syracuse

Syracuse Stage, Syracuse

October 9 & 10

Schweinfurth Art Center, Auburn

October 2

The Palace Theatre, Syracuse

Turning Stone Resort Casino, Verona

All Things Being Blue

Thru November 1

October 13-31

Ron White • 8pm

Thru October 9

Theatre

The Uncle Louie Variety Show With Jimmy Della Valle • 8-11pm

October 9

Intention and Perception

Sister Act

December 4

Vic DiBitetto –”The Italian Hurricane” • 8-11pm The Palace Theatre, Syracuse

del Lago Resort & Casino, Waterloo

Deadline is october 22nd for the november issue

Beyond the Blue

Thru November 19

Syracuse University Art Museum, Syracuse

Thru November 19 Collection Highlights: 5,500 Years of Art

Syracuse University Art Museum, Syracuse

Thru November 19

Ivan Forde: Local_Edge_Margin (Syracuse) Syracuse University Art Museum, Syracuse

Thru November 19

Richard Koppe: American Painting and the New Bauhaus Syracuse University Art Museum, Syracuse

November 20

The 16th Annual Open House and Raku Day Clayscapes, Syracuse

Thru January 30

Mutual Affection: The Victoria Schonfeld Collection Everson Museum of Art, Syracuse

PAGE 30 • October 2021

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Streaming Flicks by MILLER byBRIAN debra Merryweather

What We Do in the Shadows TED LASSO had a huge night at the recent Emmy Awards, and rightfully so. The charming, lovable comedy is a darn-tootin’ good time that has won over audiences and critics alike due to its sheer likability and pleasantness. And, while I certainly love me some TED when the time is right, admittedly, I prefer my comedy with a little more bite. That’s where the fine folks at WHAT WE DO IN THE SHADOWS come in.

Now in its third season, the hilarious spinoff of Taika Waititi & Jermaine Clement’s equally ingenious mockumentary film has established itself as one of the best shows on television.

Featuring interviews with traditional vampires Nandor (Kayvan Novak), Natasha (Natasia Demetriou), and Laszlo (Matt Berry), along with

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their roommate and energy vampire Colin Robinson(Mark Proksch) who bores people rather than biting them, the comedy focuses on the trials and tribulations of their absurd life on Staten Island.

After discovering in season two that Nandor’s former familiar Guillermo (Harvey Guillen) is absolutely lethal with a wooden stake, the clan reluctantly agrees to have him serve as their bodyguard.

Now that they are key members of the vampiric council, they realize that having someone with his unique skillset could be advantageous to their survival. And, while he is

“The pure absurdity is what makes each 22-minute episode a joy to behold.”

hardly the meek wallflower vampire worshipper he was when the series first began, the complex relationship between Nandor and Guillermo is still explored in some capacity in virtually every episode.

The pure absurdity of WHAT WE DO IN THE SHADOWS is what makes each 22-minute episode a joy to behold. Jokes, both verbal and visual, are unleashed with an unrelenting fury, with running gags and toss away quips resulting in innumerable belly laughs that can often overshadow whatever happens next.

From the mutterings of Natasha’s spirt doll, to Nandor’s delightful naivety, to Laszlo’s obsession with sex, there are many times where I have been reminded of ARRESTED DEVELOPMENT and that show’s innate ability to harken back to previous gags without being overbearing or obvious.

As is the case with most successful comedies, it is the cast’s ability to play off one another that really makes the series thrive.

You can tell that there is a great deal of ad-libbing and riffing that occurs, and as proclaimed in multiple interviews with the cast and crew, what you see on the screen is actually only a sliver of the hijinks that ended up playing out

Kayvan Novak and Natasia Demetriou

PAGE 31 • October 2021

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today. Every inch is crammed with sumptuous and macabre detail, serving as the perfect dwelling to this collection of monsters. As a backdrop, it enhances every scene, subtly illustrating the craftsmanship and ingenuity of a show built on sophomoric silliness.

WHAT WE DO IN THE SHADOWS- A (Season 3 now airing on FX and streaming on Hulu)

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what we do in the shadows

RATED: TV-MA RUN TIME: TV Series GENRE: Comedy, Fantasy, Horror STARRING: Kayvan Novak, Matt Berry, Natasia Demetriou creator: Jemaine Clement

GRADE: A

as the cameras rolled. Now in its third season, each performer has really discovered and developed their character, understanding the quirks and strengths of their creations.

They are (with the exception of the delightful Guillermo) horrible, despicable creatures, yet oddly endearing. I often find myself thinking about each episode long after it has been viewed, and remembering snippets of dialogue that are even more funny than when I first heard them.

The production value of WHAT WE DO IN THE SHADOWS is incredible, and the vampire’s Staten Island home is easily one of the most impressive sets on television

“Now in its third season, the hilarious spinoff of Taika Waititi & Jermaine Clement’s equally ingenious mockumentary film has established itself as one of the best shows on television.”

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Golf by article factory

Who Else Wants Information About a Jamaica Golf Vacation?

experiences.

Despite there being just twelve courses in the country of Jamaica, there is a wide range of experience level. It doesn’t matter what level you are...beginner or experienced... you’ll find a course to suit you. No doubt about it, you’ll be able to enjoy the links at your experience level.

One of Jamaica’s top golf courses for experienced golfers is The Tryall Club. Tryall is located just an hour west of Montego Bay, which is the perfect location for tourists looking for a challenge. This 18-hole, par 71 course (blue tees 6,772 yards; white tees 6,221 yards; red tees 5,233 yards) features an interesting variety of holes that offers

“With the wide array of spectacular scenery and gorgeous weather, Jamaica golf is the perfect relaxation activity for your vacation.”

Sand, sea, sun and...golf. Yes, golf. Playing golf in Jamaica is very popular among tourists and locals. Just imagine gorgeous scenery, along with courses of all degrees of difficulty...plus a chance to relax and enjoy a round of golf. Let’s take a look at why Jamaica golf is an activity you definitely won’t want to miss.

With the wide array of spectacular scenery and gorgeous weather, Jamaica golf is the perfect relaxation activity for your vacation. There are only about twelve courses to choose from but you’ll be kept entertained by the wide variety. The fact is, each course has distinctive qualities...and each course has its own unique character which will provide you with many memorable

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unique challenges, and can be played various ways guaranteeing a different round each time you hit the green. The signature hole however, is the par-3 fourth hole, on which the tropical setting comes into play. The course has hosted major events like the Johnnie Walker Tournament and Jamaica’s Classic Annual. Make reservations to ensure you can get in a round as it is sometimes only open to guests. The resort is a collection of upscale homes

by North Americans and Europeans, giving it an up-scale feel. It is a private resort area, but a visit to the course can be arranged through hotel concierges. A golf academy is on hand to help improve your swing.

If you are a beginner and are looking to have a good time, the hub of Negril’s all-inclusive resorts is one of the most popular courses. Being a beginner, you can fit right in at Negril Hills Golf Club as most of the golfers are first timers or golfers that go no more than a couple of times a year. And the location

PAGE 33 • October 2021

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gives you a rare and novel experience as you travel up and down the elevated trees to the valley fairways.

This 18-hole, par 72 golf course is located about an hour- and-a-half drive from the airport in Montego Bay, and a few minutes’ drive from Negril’s picturesque Seven Mile Beach with beautiful cliff side resorts.

The course offers aweinspiring views of the Caribbean Sea in a casual, unpretentious setting, in other words, the very spirit of Negril.

One of Jamaica’s newest courses, (blue tees 6,333 yards; white tees 5,798 yards; red tees 4,986 yards) it offers a challenging layout, with several elevated tees, blind greens, sharp doglegs, and steep fairways, however, it is suitable for all skill levels, and a shorter round is offered for those who want a quick game.

For a little less upscale but equally challenging course as The Tryall Club, head out to Sandals Golf and Country Club. In fact, some of the best golf in Jamaica can be found here. Sandals Golf and Country Club, formerly the famous Upton Golf club, promotes a “stay-and-play” all-inclusive offer. Guests of the resort receive plenty of perks; included in their package are all greens fees and PGA certified clinics two days of the week. The 18-hole, par 71 course (blue tees 6,311 yards; white tees 6,054 yards; red tees 4,961 yards) has three sets of tees and narrow fairways with small drop off greens and beautiful views. Although it was in rough shape a few years ago, Sandals was purchased and has been completely revamped.

If you want to get a taste of history while visiting Jamaica, Manchester Country Club is the Caribbean’s oldest golf course. It’s a wonderful course located in Mandeville on

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Jamaica’s south coast. Dating back to 1865, this 9-hole, par 35 golf course is the oldest in the entire Caribbean and certainly one of the most scenic in Jamaica. Not a part of the regular tourism set of destinations, and laid out over 55 acres of rolling hills near the quiet town of Mandeville, the Manchester Club is not only a beautiful course but definitely a unique golfing experience as a historic site. In addition, it is over 2,000 feet above sea level...and is set in rolling hills and provides gorgeous scenery. It’s a remarkable golfing experience you wouldn’t want to miss.

Jamaica golf is a popular activity among tourists and natives. There is something for everyone...although there are only twelve courses. With gorgeous scenery, courses of all degrees of difficulty, and a chance to relax and enjoy your time under the sun, Jamaica golf is an activity you do not want to miss out on while vacationing.

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Sand, sea, sun and...golf

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Brew Time

by Kristin Merritt

Autumn Calls for Apples …and apples call for hard cider! Tis the season to take a short pause from a summer full of craft beer and turn our attention and tastebuds to craft hard ciders. Ciders can be found in their own section these days in grocery stores and local beverage establishments and the different varieties available continue to grow exponentially. Lucky for us, we live in the heart of apple country and beyond our small region, the rest of the Northeast also produces massive amounts of apples that are transported throughout the rest of the country, for both consumers and cideries alike. Before we get too ahead of ourselves, let’s take a look at how hard cider is created!

While truly any variety of apple can be utilized, most hard ciders are ranked from sweet to dry, just like wine. Therefore, different varieties of apples will yield different results along the scale. Apples have acids and tannins, just like grapes, which also contribute to the specific end product that is created. Apples are harvested when

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ripe and pressed for the juices. The fresh juice is then collected and placed into tanks, casks, vats, barrels, etc., where simple sugars in the apple juice are converted into ethanol by yeast; these yeast strains can be wild, but most are cultivated strains that are added by the manufacturers.

Temperatures at which ciders are created vary Ripe apples are pressed for the juices anywhere from 60-75 degrees Fahrenheit.

Eventually, the yeast is filtered out, and the liquid is strained and placed into a new container. Fermentation continues as it sits and carbon dioxide is created with the remaining sugars, thereby creating carbonation. Other flavors, juices and additives can be added during this process of fermentation as well; it’s not unusual to find hopped ciders, ciders with additions of honey, cranberries, grapes and even maple syrup!

Fermentation can take anywhere from 3 months to 3 years and when it comes time to bottle, fermentation can still continue in the individual containers. As well, all ciders need to undergo the process of pasteurization to kill any harmful bacteria. Once the process is completed, the hard cider is ready for consumption!

“Cider was a much safer and more sanitary alternative and deemed an appropriate beverage for the whole family to consume.”

Most everyone who went to grade school in the United States has heard of Johnny Appleseed, (or John Chapman, which was his real name), but did you know that those famous seedlings of his during the late 1700s and into the early 1800s weren’t planted for the intention of eating, but instead planted with the intention of creating hard cider? You see, water wasn’t exactly the drink of choice in those early years of the Americas as it wasn’t always safe to drink, especially as settlers traversed the frontier to settle lands west of Pennsylvania. Cider was a much safer and more sanitary alternative and deemed an appropriate beverage for the whole family to consume.

Today, craft hard cider is growing as much in popularity as craft beer and with so many different and delightful variations to sample! To note, ciders are also naturally

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gluten-free, and therefore folks with specific allergies or food sensitivities have a golden opportunity to imbibe right alongside their beer-swigging friends.

There are a multitude of cideries in the greater CNY area where you can try different varieties of craft hard ciders, including: • Beak and Skiff Apple Orchards featuring their 1911 Established Ciders, Lafayette, NY • Abbott’s Wine & Cidery, part of Abbott Farms, Baldwinsville, NY • Critz Farms Brewing & Cider Company, Cazenovia, NY • Grisamore Cider Works, Locke, NY • Finger Lakes Cider House, Interlaken, NY • New York Cider Company, Ithaca, NY • South Hill Cider, Ithaca, NY • Blackduck Cidery, Ovid, NY • Fly Creek Cider Mill & Orchard, Fly Creek, NY (near Cooperstown, NY) • Nine Pin Cider Works, Albany, NY • Indian Ladder Farms Cidery & Brewery, Altamont, NY My friendly fall advice would be to take a scenic drive out to one of these establishments and let your palate discover something new. Additionally, your patronage supports these local, family businesses, which is even more important during this pandemic!

If you’re unable to get out to one of these cideries, or you’re looking for a 4- or 6-pack to pick up and drink during football games this season, then there are plenty of other options to purchase at your local supermarket. If you’re not sure where to start, here are a few of my personal favorites that are currently available.

Downeast Cider House’s Blackberry unfiltered craft cider, Boston, MA. (5% ABV) – This is a cider I am extremely fond of with its slightly tart fruited blackberry notes and crisp and refreshing nature, without being overly carbonated or overtly sweet. If you love berries, this is for you – It is downright delicious!

Nine Pin’s Peach Tea Cider, Albany, NY. (6.3% ABV) – The flavor is a blend of apples, peaches and tea leaves, slightly sweet, and presents on the lighter side. The apples are from Kinderhook’s Samascott Orchards and the cider is cold-infused with a custom peach tea blend from another Albany local business – Short and Stout Tea Company. A thoroughly enjoyable beverage! (Nine Pin also just came out with a very autumn-themed cider named Apple Pie-secco. I am anxious to try and get my hands on this!)

Citizen Cider’s Unified Press, Burlington, VT. (5.2% ABV) – Their flagship cider, this is a crisp, centered, off-dry and near-perfect traditional hard cider. No additives, just 100% apples and nothing else. An excellent choice if you want to keep it simple, but still keep it flavorful.

Cheers!

THIS MONTH’S Spicy Pumpkin Chili

from allrecipes

Ingredients 1 lb. ground beef ½ tsp. crushed red pepper flakes, or to taste 1 tsp. minced garlic ½ large onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (15 oz.) can kidney beans, rinsed and drained 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can Great Northern beans, drained and rinsed

1 (8 oz.) can tomato sauce 1 (4 oz.) can tomato sauce with garlic and onions 2 (14.5 oz.) cans petite diced tomatoes 1 (14.5 oz.) can fire roasted diced tomatoes 1 (15 oz.) can pumpkin puree 2 tsp. pumpkin pie spice 2 tsp. chili powder 1 tsp. ground cumin 1 tsp. salt, or to taste

Directions Step 1 • Heat a large skillet over med-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes.

Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.

Step 2 • While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.

Step 3 • Cook on low until the chili is hot, 1 to 2 hours.

Prep Time: 15 mins

Total Time: 1 hr. 30 min.

Servings: 10

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