Upstate Life Magazine - Winter 2022

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TA - I E ON EE FR KE T’S

WINTER 2022

CANO Chili Bowl: Back and Better than Before

Making it in Maple ‘Soup to Nuts’ Classic Chicken Soup Break the Ice at Returning Hanford Mills Festival

AND MORE!

Upstate Life Magazine, Winner, New York State Associated Press Association First-Place Award for Specialty Publications, is published by: The Daily Star, 102 Chestnut St., Oneonta, NY 13820 © 2022 - All rights reserved.

EDITOR’S CORNER Winter in upstate New York gets a bad rap. Certainly it’s gray, dreary and leafless (not to mention months long) and, even with the solstice behind us, night comes early and sunlight is scarce. It’s been tricky, too, to showcase events and activities amid the ongoing COVID-19 pandemic, as real-time changes outpace publication and print schedules. But through the shortest and darkest days of the year, and what has been a cultural dark patch, our region continues

Publisher Fred Scheller Editor Allison Collins Graphic Designer Tracy Bender Advertising Director Valerie Secor Interested in advertising in Upstate Life Magazine?

Call toll-free, 1-800-721-1000, ext. 235

On the cover

offering plenty to do and see.

This edition of Upstate Life highlights some of what’s best about an upstate winter, whether that’s on the trail or in the kitchen. You’ll learn how local maple producers are beginning to hit their sweet spot, with an easy at-home maple snow candy recipe, and a recipe for classic chicken soup offers a homemade way to warm up from the inside out.

The Catskills Geologists give readers somewhere to explore, with a historical twist, and The Walls Talk takes readers back in time, detailing a bit of upcycled architecture unique to the area.

A look at the legalization of adult-use recreational marijuana suggests a bright future for agribusiness entrepreneurs. And features on Hanford Mills Museum’s returning Ice Harvest Festival and the Community Arts Network of Oneonta’s popular Chili Bowl provide family-friendly ideas for doable day trips safely outdoors and close to home.

So, even as temperatures stay low, I hope you’ll find something warming between these pages.

Allison Collins

SARAH EAMES | THE DAILY STAR

Sam Gasher, 5 at the time of the photo, plows the sidewalk in front of his family’s Delhi home on Jan. 27, 2021. Gasher is using a toy Mercedes Benz AMG retrofitted with a custom hardwood plow attachment by his father, Daniel. Gasher’s mother, Krisy, said he is paid in Mike & Ikes.

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We invite you to email your comments to: upstatelifeeditor@thedailystar.com

WINTER 2022

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Contents

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18

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ISSUE 1

Chili Bowl: 4 CANO Back and Better than Before 8 Making it in Maple with Collins 12 Cookin’ ‘Soup to Nuts’ Classic Chicken Soup the Ice at Returning 16 Break Hanford Mills Festival

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30

VOLUME 16

Legalization Brings High 22 Marijuana Hopes for Agri-Business Upstarts

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The Old Walls Talk East Meredith ‘Old Mill’ Nearly Lost its ‘Conversations’

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The Catskill Geologists A Honey of a Tree: Exploring the Geological Roots of the Honey Locust

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Business Directory Meet the Locals WINTER 2022 | UPSTATE LIFE MAGAZINE | 3

CANO Chili Bowl: Back and Better than Before

BY CHRYSTAL SAVAGE

T

he Community Arts Network of Oneonta’s 16-year-strong tradition of hosting an annual Chili Bowl fundraiser was broken last year because of the COVID-19 pandemic. This year, organizers are hopeful a May 1 postponement will bring all the ingredients for a successful, if modified, event. Though planned to coincide with the Feb. 14 Super Bowl, CANO board members announced the postponement in mid-December, followed by the May 1 date in mid-January.

“We are planning to have an in-person, albeit outside in tents, Chili Bowl,” Nancy Gossett, CANO Gallery Coordinator, said.

“There will be live bands for entertainment, fire pits for warmth and community members for bonhomie.

“The mansion will be open, in our plans, but the food and beverages – chili, beer and wine – will be in large … outdoor tents we’ve used in previous years,” Gossett continued, noting a conditional need for improvements in local infection and vaccination rates.

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WE SEE EVERYONE FROM 20 TO 70 TURNING OUT TO THE CHILI BOWL EACH YEAR, AND WE HOPE THIS YEAR IS NO DIFFERENT. OUR FAVORITE PART OF THE CHILI BOWL FUNDRAISER IS SEEING OUR NEIGHBORS AND COMMUNITY MEMBERS TURN OUT TO HELP CANO AND SOCIALIZE. WE’RE EAGER TO SEE ITS RETURN.”

SARAH EAMES | THE DAILY STAR

Oneonta residents Sarah and Paul Patterson add toppings to chili made

by SUNY Oneonta chefs Patrick Hinges and Lynn Mattesen on Sunday, Feb. 2, 2020 at the Community Arts Network of Oneonta’s annual Chili Bowl fundraiser.

Bountiful Bowls CANO Board President Jim Maloney said the Chili Bowl has proven vital to the group’s longevity.

“It is important to CANO, as it was historically our only fundraiser,” he said. “This event helps us keep our doors open to the public.” Because of last year’s cancellation, he noted, additional fundraisers were implemented.

“This is a great community event that gets our community together … to rub shoulders over some heart- and soul-warming chili.” Maloney said. “I missed the Chili Bowl last year and our community missed it, too.”

Previously, organizers noted, CANO has generated roughly $10,000 from the event and hope this year is no exception. Funds benefit CANO’s visual arts programming, monthly gallery openings, Writers’ Salon and Music at the Mansion, Gossett said.

Planning in a Pandemic Organizers said, though eager for the event’s return, plans are subject to change in consideration of novel variant threats and other COVID-related components.

“It hurt CANO financially to not have the Chili Bowl, but the safety of our community is paramount,” Maloney said, adding that planning has been “scrambled” and “on the fly.”

“CANO is desperate to hold the event and raise the necessary

funds to remain open,” he said. “We promote the art of local, regional and national artists and it’s paramount that we are able to and continue to do so.”

Gainful Grub Starting at $20, community members can get an original glaze bowl made by local potter, Tim Gargash, filled with chili made by competing chefs and organizations. The best chili receives bragging rights and a trophy, something Maloney said he appreciates seeing in the windows of regional small businesses.

Gargash contributes roughly 500 bowls, Maloney said, in estimation of the event’s annual turnout.

“In four hours, we sell approximately 400 to 600 glazed bowls and several more paper bowls for a $10 donation each,” he said.

“We see everyone from 20 to 70 turning out to the Chili Bowl each year, and we hope this year is no different. Our favorite part of the Chili Bowl fundraiser is seeing our neighbors and community members turn out to help CANO and socialize. We’re eager to see its return.”

Community members, too, are keen to welcome the Chili Bowl back, Maloney said.

“The community expects the event and were disappointed to hear of its cancellation, but understood, and are by all accounts happy to hear of its tentative return,” he said. ä WINTER 2022 | UPSTATE LIFE MAGAZINE | 5

JULIE LEWIS | THE DAILY STAR

ERIN JEROME | THE DAILY STAR

The event will take place at 11 Ford Ave., Oneonta, with updates made to the “Community Arts Network of Oneonta (CANO)” Facebook page.

Previously, CANO has had the help of members of local Greek life, community centers, board members and volunteers. Those looking to donate, become a member or get involved as a chef, musician or volunteer should visit the CANO Facebook or Instagram pages, or canoneonta.org. For more information, email admin@canoneonta.org or check in-person at 11 Ford Ave., Oneonta. +

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SARAH EAMES | THE DAILY STAR

Top: Patsie Earle-Richardson, intern at the Carriage House Art Studio, part of CANO, grinds the sharp edges of a Chili Bowl dish in this 2017 photo. Bottom: Oneonta Fire Department firefighters judge entries at the 14th annual CANO Bhili Bowl in this 2018 photo. Heather Mann, owner of Soda Jerks Diner in Oneonta, serves ‘West End Chili’ to Adrienne Lampo at CANO’s 15th annual Chili Bowl in 2019.

FASTCASUALDINING•CURBSIDEDELIVERY•CARRYOUT•CATERING

Making it in

MAPLE

BY CHRYSTAL SAVAGE

M

aple syrup has been in the Buck family for generations and is a legacy continuing their 200-acre Jefferson maple farm.

In 2007, Chase Buck started the operation, producing 1,100 gallons of syrup his first season.

Since then, with the help of his wife, Danielle, North Road Sugarworks produces roughly 4,000 gallons annually from an 8,500-tap operation.

Chase and Danielle Buck are seen tapping during the 2021 season.

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PHOTOS CONTRIBUTED

WHEN I MOVED TO THE FARM IN 2013, WE WERE COLLECTING 3,000 BUCKETS BY TRACTOR OR TRUCK AND MILKING 65 COWS IN BETWEEN. THE LABOR PART OF BUCKETS MADE IT DIFFICULT, SO WE PHASED THEM OUT A FEW YEARS BACK. I SECRETLY HOPE FOR OUR KIDS TO PICK UP OUR OLD BUCKET RUNS AGAIN. IT’S HARD WORK, BUT IT IS A LOT OF FUN.” Originally requiring 24 to 48 hours of continuous boiling without the help of a reverse osmosis machine and weeks off from the family dairy farm, the Bucks, until recently, operated on a bucket system, versus their current pipeline method.

“When I moved to the farm in 2013, we were collecting 3,000 buckets by tractor or truck and milking 65 cows in between,” Danielle Buck said. “The labor part of buckets made it difficult, so we phased them out a few years back. I secretly hope for our kids to pick up our old bucket runs again. It’s hard work, but it is a lot of fun.”

The couple shares three children: Cash, 3, Cora, 2, and Clay, welcomed in October 2020.

“Our children are wonderful helpers and love being involved on the farm,” Danielle said. “They are just at the age where they are understanding how the trees provide for us. We focus more on teaching them that maple syrup is a sweetener that can be consumed in many different ways, not just at breakfast.”

The Buck children, Danielle noted, are always amazed at collection versus yield.

“The rule of thumb is, it takes 40 gallons of sap to make one gallon of syrup, but the gallons of sap can be a lot more than that depending on your sugar content,” she said.

“Pure maple syrup is also jam-packed full of vitamins and minerals; if you want a healthier sweetener, go for the maple syrup.”

Tapping into Tradition Danielle said she and Chase encourage the kids to tag along on the farm.

“Tradition is at the heart of what we do,” she said. “Instilling a good work ethic is never a bad thing, either, and growing up on a farm is a great place to learn that value.

“I wish people knew the work that went into that little bottle of syrup,” Danielle continued. “We have a small window of time in which we harvest sap and boil it down into syrup. It requires long hours in inclement weather. Last year, we tapped in three feet of snow; it was quite the endeavor. The rest of the year is spent marketing our product and repairing and expanding our sugar bushes.”

Fortunately for the Bucks, they love what they do.

“The quote ‘love what you do, and you’ll never work a day in your life’ is all too true,” Danielle said. “Being out in nature and working for ourselves is something we don’t take for granted. The fact that we can enjoy our work while also providing for our family is probably what keeps us centered in ä agriculture.”

Chase Buck holds the first draw-off of 2021 syrup.

WINTER 2022 | UPSTATE LIFE MAGAZINE | 9

A Sweet Outlook The future is bright for the Bucks, and they plan to keep growing.

“We have a lot of goals for the future of our farm,” Danielle said. “We plan to expand our taps every season. We love using all the latest sugaring technology (and) we have been able to increase our income and industry connections with our maple equipment business. The operation is run almost completely by my husband and I with some part-time and family help during our busy months. Making syrup more efficiently is important in the sustainability of our farm and business.”

Products are sold and shipped nationwide and can be ordered at northroadsugarworks.hcom or from the family’s small 460 North Road, Jefferson farm store. Also, contact the farm at 607-652-3188 or find “North Road Sugarworks – Maple Syrup” on Facebook or follow @north_road_sugarworks on Instagram.

Clockwise from right: Cash Buck surveys sap flowing into an electric releaser at North Road Sugarworks’ pump house in this undated photo. Danielle, Cora, Chase, Clay and Cash pose for a family photo on the farm. Cash and Cora Buck, 3 and 2, are seen standing in front of the evaporator at North Road Sugarworks in Jefferson. Cash Buck, 3, checks progress on North Road Sugarworks’ 1,100-tap expansion.

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THE QUOTE ‘LOVE WHAT YOU DO, AND YOU’LL NEVER WORK A DAY IN YOUR LIFE’ IS ALL TOO TRUE. BEING OUT IN NATURE AND WORKING FOR OURSELVES IS SOMETHING WE DON’T TAKE FOR GRANTED. THE FACT THAT WE CAN ENJOY OUR WORK WHILE ALSO PROVIDING FOR OUR FAMILY IS PROBABLY WHAT KEEPS US CENTERED IN AGRICULTURE.”

| UPSTATE LIFE MAGAZINE | WINTER 2022

Maple Syrup Snow Candy It doesn’t get much easier than Maple Syrup Snow Candy. Coupled with cold and snowy Catskill winters and an abundant supply of locally sourced maple syrup, it is sure to become a favorite.

You only need two ingredients: Maple syrup and fresh, clean, well-packed snow. As for supplies: just a pan to warm your syrup and a utensil for stirring.

Optional items include a baking tray for snow if you want to collect it to make the candies inside and sticks if you’re going for a lollipop look. Also, if you’re feeling fancy, you can add spices or extracts as desired.

Directions: Identify and collect fresh, clean, well-packed snow.

Warm desired amount of syrup on the stovetop for four to five minutes, stirring as needed. Do not bring the syrup to a boil.

Pour the syrup in long thin strips; the syrup should harden almost immediately.

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If going for a lollipop look, place a stick at a 90-degree angle to the syrup at one end and roll to achieve the desired effect. Otherwise, let candy harden in the strip format as poured.

Enjoy and repeat throughout the season.

Quick Facts: • With a lifespan of up to four centuries, the Sugar Maple is the official tree of New York, and it’s no wonder, considering its rich history and use among indigenous tribes and European settlers in North America.

• There are nearly 150 maple varieties worldwide, four of which are native to and prominent in New York State: the Sugar Maple, the Black Maple, the Mountain Maple and the Striped Maple.

• There are more than 300 flavor compounds naturally found in pure maple syrup and it is not unusual to notice certain flavor profiles in syrups with different regional backgrounds, according to New York Pure Maple. +

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M

y kids tease me that all I make in winter is soup, but they’re not wrong. Soup is such a versatile, hearty, inexpensive, stretchable option, and it’s so warming at a time of year when, despite my perennial battles with my husband and thermostat czar, I can never get warm.

I wanted to share a classic, go-to chicken soup recipe not just for those reasons, but also because, increasingly, grocery store shelves have gaps from long-absent products unavailable through the COVID-19 pandemic. This soup relies on pantry staples that will, mostly, keep for months and it takes the process from start to finish, utilizing or conserving every scrap along the way.

Chicken soup has long been considered an antidote to cold-weather ills, with chicken-based broths found, according to several online sources, as early as the 1200s in Asia. Broth-based soups also appear in early Judaism, ancient Greek culture and 1700s Italy. And the classic (though less nutrient-heavy) Campbell’s version was introduced as “Noodle with Chicken Soup” in 1934, after development by chef Ernest Lacoutiere. (In 2013, the company reported 200 million cans of the classic sold that year.)

BY ALLISON COLLINS The 12th century’s “On the Cause of Symptoms,” by Maimonides, suggests chicken broth as a treatment for malnutrition, asthma and leprosy.

Other sources suggest it can cure bedwetting. And, according to researcher Dr. Stephen Rennard (cited in offthegridnews.com), who explored the medicinal properties of chicken soup in the mid ‘90s, chicken soup not only alleviates symptoms, but can actually help prevent infection.

Chicken soup’s usual ingredients, Rennard said, have anti-inflammatory properties, and their combination can inhibit white blood cell movement, decreasing common flu and cold symptoms. A rich, true chicken broth carries calcium-heavy gelatin (from the boiled bones) and protein; the vegetables impart antioxidants, vitamins and minerals; and the starch of the noodles and the gelatin can aid or calm digestion.

For it’s curative, easy-to-find, economical and classic properties: soup’s on!

‘Soup to Nuts’

Classic Chicken Soup

Cookin’ WITH

Collins

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CLASSIC CHICKEN SOUP

PHOTOS BY ALLISON COLLINS

Directions:

Note: To highlight the entire process, I used a roasting hen and vegetable peelings to make the broth, but you could certainly prepare this soup with a good-quality store-bought broth.

Ingredients: For the broth: 1 roasting chicken, thawed, or a leftover chicken carcass 3 to 4 garlic cloves, crushed but not peeled Onion and carrot peelings Celery stumps and leaves Handful of thyme, parsley and/or rosemary sprigs (dried herbs work, too) 3 to 4 whole bay leaves 1 to 2 tbsp. kosher salt 1 tbsp. black peppercorns

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Water, enough to fill the pot and just cover the chicken Yield: roughly 6 c. broth

Place all broth ingredients in a large, heavybottomed pot and bring to a boil. Simmer over medium-low heat until chicken is cooked (if using a whole chicken) and meat is falling from the bone. Remove chicken and, if applicable, allow to cool and pick off all soup-worthy meat. (I suggest saving or freezing the remaining carcass for another round of stock.)

Using a strainer over a large, heatsafe bowl, pour off remaining liquid, catching the peelings and any remaining scraps. Pour finished stock into heatsafe containers until ready to use, or set aside if making the full soup.

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1. A mirepoix is traditionally carrots, onions and celery combined and sauteed as the base for soup or sauces. 2. Toss all vegetable peelings and seasonings into a pot for stock. 3. Cover the stock peelings with water and add your carcass or roasting hen and bring to a boil. Stock is finished when fragrant and chicken meat falls from the bone. 4. Remove and shred all usable meat from the chicken, then save the carcass for another round of stock. 5. Finished stock is a rich golden color. 6. Add cooked chicken to the hot soup. 7. Remove roughly one cup of broth and whisk in flour. 8. Stir flour-broth mixture until no lumps remain. 9. After adding noodles of choice, sprinkle chopped parsley on soup just before serving.

For the soup:

Fresh parsley and a squeeze of lemon finish this classic soup.

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1 to 2 tbsp. extra virgin olive oil 2 tbsp. butter 1 white or yellow onion, chopped 3 carrots, peeled and chopped 3 ribs celery, peeled and chopped 6 to 8 c. chicken broth 2 to 3 c. shredded chicken Approximately 1 ½ c. dried pasta of choice Kosher salt Black pepper ¼ c. flour Half a lemon, for juicing ¼ c. chopped fresh parsley

Sautee your mirepoix – the onion, carrots and celery – in oil over medium heat until softened. Add in butter and allow to melt, stirring

occasionally. Season with salt and pepper.

Slowly pour in stock, bringing to a low boil for about 10 minutes.

Add shredded chicken to broth.

Remove a ladle full (or roughly 1 c.) of broth to a small bowl and whisk with flour, removing any lumps.

Pour flour-broth mixture back into soup and allow to return to a boil.

When soup has thickened slightly, add pasta and cook according to package directions.

Re-season with salt and pepper and a squeeze of lemon juice.

Before serving, add in fresh parsley.

Stir to combine.

Serve hot (with a loaf of crusty bread is a plus) and top with additional ä chopped parsley.

Tips:  I try to save vegetable scraps continuously, so I always have a stash for making stock. Whenever I’m peeling or trimming veggies, I save the bits in a large plastic bag and freeze until ready to use.  The stock itself will keep in the freezer for months, or in the fridge in an airtight container (I recommend using glass) for about a week to 10 days.

Soup is such a versatile, hearty, inexpensive, stretchable option, and it’s so warming this time of year.

 In a hurry, I have been known to buy a precooked rotisserie chicken and pull the meat from it, then use that in a soup and save the carcass for stock. The longer and more authentic the process, the better the results, but shortcuts have their place in the kitchen, too!  This broth can be used in all soup recipes that call for chicken or vegetable broth, not just chicken noodle. +

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Break the Ice

at Returning Hanford Mills Festival

BY ALLISON COLLINS

O

n Saturday, Feb. 5, Hanford Mills will host a family-friendly icebreaker. Literally.

From 10 a.m. to 3 p.m., the 51 county Highway 12 East Meredith museum will welcome visitors to its reinstated, in-person Ice Harvest Festival.

According to a press release, festivalgoers “can take part in a traditional ice harvest, just as communities did a century ago.”

The event will also include ice-carving, ice-fishing and blacksmithing demonstrations, children’s activities, a snowman village and local vendors.

Elizabeth Callahan, executive director

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with the nonprofit organization, said the event, in its 33rd annual presentation, continues to underscore the museum’s mission of preservation. In 2020, because of the COVID-19 pandemic, the event was presented virtually.

“I’ve been director for 20 years but was also there in the ‘90s for the early days of the Ice Harvest, when it was far less of a festival and more of an opportunity to actually interpret the activity of taking ice off the pond … because it is a unique and substantial activity in itself,” she said. “The museum was trying to look at all the different historic processes that

happened when the mill operated … and decided it was really a great opportunity to demonstrate this wintertime process of ice harvesting, because there was a very strong history of ice coming off Mill Pond. There had been a bigger icehouse that there was archeological and photo evidence of, and plenty of diary and business record entries about, so it was very clear that it was an activity that was important and took place at the mill. And cutting ice is akin to cutting lumber, it just happens at a different time of year, but was still a very important part of their processes.”

Edward ‘Zack’ Kostyra, of Hobart, explores a village of miniature snowmen at the Hanford Mills Museum Ice Harvest in East Meredith.

Above: Blacksmith Paul Trotta demonstrates his craft at the Hanford Mills Ice Harvest Festival in this undated photo. Below: Cast-iron tongs are used to lift blocks of ice at Hanford Mills’ Ice Harvest Festival. | PHOTOS CONTRIBUTED |

ALLISON COLLINS

Below, from left: A canine attendee enjoys the festival in this undated photo. A young festivalgoer hauls just-cut ice blocks at a previous Ice Harvest Festival. | PHOTOS CONTRIBUTED |

Cool History Highlighting that process and making it interactive, Callahan said, boosts its relevance and resonance. “(Museum officials) saw that opportunity to demonstrate something really unique and started the process of harvesting ice as a demonstration and, as they got a handle on it, as a way of engaging visitors by allowing people to also help harvest the ice.

I attended my first Ice Harvest in 1992 and I remember it was so fascinating being able to walk out onto the Mill Pond and actually cut ice. By ’94 I was working there … and I’ve been the director since 2001 and we’ve

really grown the event and turned it into not just looking at the process, but giving people something else to do during a winter afternoon with their families. “(Ice harvesting) is a lot less visible or obvious than the sawmill, which exists: you see the blades, you see the log and we have a much more historical understanding of the process,” Callahan continued. “That’s great … but ice harvesting is something we totally take for granted today, whenever we open our fridge door or go to the market for butter or cheese or meat that’s refrigerated.

We take for granted what the history of that process was and how did people preserve

their domestic food and agricultural products. The ability to harvest ice and use it to preserve specifically a farm’s ag products, even more than a home’s food, was huge in terms of the value of those products. For farmers 100 or 150 years ago in the 19th century around here, the more access they had to ice, the more valuable their products were, because they could keep them fresh and not have to process them in some way or put extensive labor into that process.

So, it was value all around and certainly an activity tied to the history of the site, but one that so few people had or have still an understanding of the significance of.” ä

WINTER 2022 | UPSTATE LIFE MAGAZINE | 17

Clockwise, from left: Young festivalgoers enjoy old-fashioned sledding at a previous Ice Harvest Festival. | PHOTO CONTRIBUTED | Mill staffer Robert Dianich harvests ice at Hanford Mills Museum’s 2018 Ice Harvest Festival. New Jersey resident Ryan Artinger tries ice fishing for the first time at Hanford Mills Museum in this 2018 photo. Davenport Center resident Alex Valente snaps a photo of ice sculpted by SUNY Delhi students at the 31st annual Hanford Mills Museum Ice Harvest in East Meredith. Robin Brown, of Oneonta, tries ice fishing in 2018. Jackson Jones, of Oneonta, watches as sister, Willa, lifts a block of ice with antique ice tongs during the 2020 Ice Harvest Festival. | ALLISON COLLINS |

YOU CAN’T JUST DO IT ANYWHERE, AND THAT’S WHAT WE’RE ALL ABOUT AT HANFORD MILLS: WE TRY TO REPLICATE THINGS PEOPLE CAN’T DO OTHER PLACES. SO, WE’RE GOING TO STICK TO OUR HISTORIC ROOTS AND GROW LEAVES ON THE TREE AS IT BLOSSOMS IN TERMS OF WHAT OTHER CONTEMPORARY MESSAGES WE CAN LEARN FROM ICE HARVESTING.”

Callahan attributed the festival’s longevity to its singularity.

“It’s so unique,” she said. “Hanford Mills offers a handful of very unique opportunities to visitors, but this is certainly one of the most unique. Not that it isn’t done other places, but very few places do it at the scale and with the authenticity that we do. There’s certainly something we feel is part of the core of our interpretation, so it’s very important to us, too. If people weren’t responding to it, we might rethink it, but it’s a legitimately 18

| UPSTATE LIFE MAGAZINE | WINTER 2022

authentic, historic activity that we’re able to engage visitors in and it makes sense. We can always add to the interpretation of it and add activities to it … but there’s the fact that ice harvesting was so important and is kind of this exhilarating, mysterious thing. You can’t just do it anywhere, and that’s what we’re all about at Hanford Mills: we try to replicate things people can’t do other places.

So, we’re going to stick to our historic roots and grow leaves on the tree as it blossoms in terms of what other contemporary messages we can learn from ice harvesting.”

Though organizers have long intended to return to an in-person format, Callahan said, the nature of the festival makes it weather dependent and pandemic rates remain a concern.

“We have said all along that we saw that it was realistic that kids would be vaccinated (by Feb. 5),” she said in November, “but maybe a month ago we made the final decision. We plan to do it in person, but the process of figuring that out shifts every day.

Hopefully more kids will be vaccinated or will have the opportunity to get vaccinated and one of the reasons we didn’t do our major events this summer was because so many of them revolve around kids working in very hands-on, first-person ways. But (now) there’s a certain level of protection, for at least kids 5 and up, and hopefully we’re on more of a level playing field in terms of protection.”

The festival’s soup buffet, she noted, will not be offered because of ongoing pandemic-related concerns. ä

Horse-drawn wagon rides are a crowd favorite at Hanford Mills Museum’s Ice Harvest Festival.

ALLISON COLLINS

“We are working really hard to think of how to make this as safe as possible, so one of the things we … determined to do was not offer the soup buffet this year,” she said. “We’re hoping to collaborate with another local business to offer more substantial concession food, but we don’t have any commitments yet. We will offer hot beverages (such as) hot chocolate, coffee and tea – something to warm hands – but that will be outside. People who have come for years and years might miss (the buffet), but we just don’t have an indoor space to do it safely.”

And masks, Callahan said, will be recommended.

In the press release, Callahan adds: “As we get closer to Ice Harvest, we encourage people to check our website, hanfordmills.org, and social media for the latest information … (as) the ice must be at least eight inches thick for visitors to be allowed on the frozen Mill Pond.” For the last 10 years, the release notes, ice depth has ranged from seven to 20 inches.

PEOPLE ARE REALLY EXCITED. WE’VE PUT WORD OUT TO VOLUNTEERS AND VENDORS AND THE PARTNERS … AND EVERYBODY IS REALLY EXCITED TO HAVE THE OPPORTUNITY. PEOPLE WHO DIDN’T GET A CHANCE TO DO IT LAST YEAR ARE GOING TO BE ABLE TO DO IT THIS YEAR, SO PEOPLE ARE VERY ENTHUSIASTIC THAT WE’RE COMING BACK ON AND DOING THE REAL THING.”

All Hands On-Pond

The festival, Callahan said, is planned by the museum’s six-person staff.

“Everybody’s onboard … in terms of organizing all our activities and the processes that go into safely getting people out on the pond,” she said. “And that involves more than 50 volunteers that day. We have a lot of seasoned volunteers who have volunteered for decades that really know what they’re doing and understand the safety and complexities of harvesting ice.”

Since announcing the event’s return, Callahan said, the reception has been anything but chilly.

“People are really excited,” she said. “We’ve put word out to volunteers and vendors and the partners … and everybody is really excited to have the opportunity. People who didn’t get a chance to do it last year are going to be able to do it this year, so people are very enthusiastic that we’re coming back on and doing the real thing.” ä WINTER 2022 | UPSTATE LIFE MAGAZINE | 19

Though Callahan said last year’s virtual festival still kept it cool.

“It went really well,” she said. “The intensity of our small staff organizing all the things that have to be organized for a physical ice harvest was taken away last year, so we were able to focus more on interpretating ice harvesting with videos, and I think that was really exciting; it’s evergreen in terms of people continuing to watch these videos through our website and learn about the science of ice harvesting. We made the best of it and got new interpretation and in a different way. Now, if kids in a classroom in Idaho want to know about harvesting ice, it’s there. It’s really exciting to have that content there, and it’s there to use if (people) can’t make it, or it can enhance their experience.”

Those that do make it, Callahan said, typically represent a wide swath.

“Our last few years, attendance has averaged about 1,200 to 1,300 people,” she said. “We track things really carefully … and, for this particular event, it’s a lot of families and a lot of kids. We get a broad range of people for this event – some travel from out of state and it’s not uncommon for people to have traveled from Syracuse, Albany, Binghamton or downstate.”

Admission to the Ice Harvest is free for kids under 12, and adults and teens are $9, with a $7 price for seniors. Museum members are free, and discounts are available for teachers, first responders, veterans, members of the military, EBT cardholders and AAA members.

For more information and festival updates, visit hanfordmills. org or find “Hanford Mills Museum” on Facebook. Also, call 607-278-5744. +

ALLISON COLLINS

Amelia Hicks, of Averill Park, checks out an ice sculpture at the 29th annual Hanford Mills Museum Ice Harvest Festival in 2018.

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Look for the next issue of Upstate Life Magazine, publishing in April 2022

Do you love to cook, bake, re-invent recipes or create new ones to make them healthier? Submit your recipes for a chance to be featured in upcoming editions of Upstate Life Magazine.

Email recipes to creativeservices@thedailystar.com Please include: 4 Your name 4 Town in which you reside 4 Phone number 4 Recipe name 4 Recipe origin 4 Ingredients 4 Directions 4 A high resolution photo of the finished product (optional)

Marijuana Legalization Brings

High Hopes for Agri-Business Upstarts

W

hen the clock struck midnight on Jan. 1, the prohibition against adult recreational use marijuana officially ended in New York State.

While still federally illegal, New York’s then-governor Andrew Cuomo officially moved to legalize recreational marijuana in April 2021, about seven years after the state initially legalized medical marijuana – the first of a narrow set of conditions that gradually expanded.

Last fall, individual municipalities were asked to consider whether they would “opt-in” or “opt-out” of allowing businesses to grow or sell products containing THC (tetrahydrocannabinol), the psychoactive chemical in marijuana that produces the “high” sensation when consumed. Municipalities had two options: do nothing and, when the year turned, their municipality would be covered by the new law, or they could vote to “opt-out” by the end of the year, meaning commercial marijuana growth and distribution would be illegal within

22

| UPSTATE LIFE MAGAZINE | WINTER 2022

BY CAITLIN OGDEN

A closeup of one of Rowe’s plants.

PHOTOS CONTRIBUTED

the jurisdiction of that municipality. Home consumption by adults over 21 would remain legal, as would traveling through that municipality with legally acquired consumables.

The decision to opt out or let the law go forward has ignited discussion at every level of government, with individual towns and villages having the most heated debates. In Laurens, the November monthly open town board meeting included a town hall to elicit feedback on the proposed law opting the town out of marijuana agribusiness and distribution.

While that meeting included heated moments, with attending residents arguing primarily to opt-in, the board moved to table the vote until December. In a move that surprised and pleased many residents, in December, the board unanimously voted to opt-in, citing the community outreach they had received asking them to support the prohibition’s end. The town also cited that they would be working with the appropriate departments to ensure that, like bars, any marijuana sales sites would be appropriately located away from schools.

RACOOL_STUDIO | FREEPIK.COM

ALLOWING THE LITTLE GUYS INTO AN EMERGING INDUSTRY IS EXCITING. I FEEL PERSONALLY VINDICATED FOR THE THINGS I’VE GONE THROUGH AND, ON TOP OF THAT, I AM EXCITED TO SEE THE INCREASED TAXES BEING BROUGHT INTO OUR COMMUNITY, AS A RISING TIDE RAISES ALL SHIPS.”

Rowe stands with plants grown at his home.

Breathing New Life into the Industry One vocal proponent of the opt-in was Korey Rowe, a local filmmaker and veteran of the Iraq War. Rowe has had an interesting relationship with marijuana, dating to his 1999 arrest while in high school for possession of the drug. Rowe was 16 when he did a stint in jail for the charge and, when he emerged, found his way to the U.S. Army. Once discharged, his experiences left him with post-traumatic stress syndrome, which, in 2014, would become one of the first qualifying conditions for a medical card.

Rowe, like many people throughout New York, is looking to redefine his experience with marijuana. Rowe is focused on bringing his new project to life: DOSHA Farms, the name a reference to Rowe’s friend and “battle buddy” who returned from the war, but did not survive its aftereffects, specifically PTSD. The process to get approval from a cannabis business from New York State is evolving, as the state differentiates between licensing medical and recreational facilities. The cannabis industry in New York will be run similarly to alcohol and tobacco. Rowe has made himself something of an expert on the application process, even providing education to the Laurens Town Board.

“The permit process is being overhauled from the process for medical cannabis licenses, with the goal of opening it up to new business,” Rowe said. “The new license structure will lower the cost for permits from $250,000 – the current cost for a medical license – to possibly as low as $2,500. New York is very closely modeling their permitting structure on the one implemented by Colorado.”

The low cost is part of New York’s aim to make the cannabis industry an equitable one, with limited barriers hindering the involvement of historically marginalized peoples. The state seeks to ensure that white, middle-class citizens are not the only people who can participate. Additionally, New York is moving to expunge the records of “people with previous convictions for activities that are no longer criminalized,” according to the New York Office of Cannabis Management website.

A setup used by Rowe for research and development is pictured in this undated photo.

Cannibis, Commerce & Community Rowe envisions his DOSHA Farm eventually becoming something similar to Brewery Ommegang, but for marijuana.

“At Ommegang, they brew the beer, which people can consume on the premise (and) they can eat while at the brewery, can purchase merch (and) take the product of the brewery home,” Rowe said, noting the tourism impact of all this. “I want (DOSHA Farm) to be a place where you can come and test cannabis, buy cannabis, enjoy cannabis and then go on with your life, as to me that’s the definition of freedom.”

The company will be Rowe’s third LLC. He is pursing micro-enterprise grant funding and has a space secured in the city of Oneonta for an indoor growing operation. DOSHA will start with a “perpetual harvest system, involving eleven 10-foot by 10foot tents with lights and air filtration running 24/7, 365 days a year,” Rowe said.

“The goal will be to harvest every week,” he continued. “The buildings will be designed to minimize smell and have a limited impact on the surrounding community.” Rowe noted that he has applicants ready and waiting for licensing approval to take one of the 20 jobs that will be part of the business’ initial growth plan. ä

WINTER 2022 | UPSTATE LIFE MAGAZINE | 23

“We will have gardeners, retail, delivery drivers, managers, cooks, etcetera.”

As a legal medical cannabis user, Rowe has spent this waiting period growing and experimenting with different strains to determine what he wants to invest in and what final product he wants to offer.

While Rowe is excited to open, as a veteran with PTSD, he says he’s most excited “to see society better understand marijuana, not only as a recreation narcotic, but as something with a real medicinal value for a lot of people.”

“Allowing the little guys into an emerging industry is exciting,” he said. “I feel personally vindicated for the things I’ve gone through and, on top of that, I am excited to see the increased taxes being brought into our community, as a rising tide raises all ships.”

While municipalities will handle the inclusion or exclusion of farms and retail stores individually, the start of 2022 has brought with it the legalization of recreational marijuana use for the state’s adults 21 or older. As upstate communities struggle to attract new business investments and farm fields lie fallow, cannabis could prove not just a lifeline for suffering veterans, but a boon for rural communities that once thrived on the cultivation of the closely related hops plant.

For more information, visit cannabis.ny.gov. +

ROWE, LIKE MANY PEOPLE THROUGHOUT NEW YORK, IS LOOKING TO REDEFINE HIS EXPERIENCE WITH MARIJUANA. ROWE IS FOCUSED ON BRINGING HIS NEW PROJECT TO LIFE: DOSHA FARMS, THE NAME A REFERENCE TO ROWE’S FRIEND AND “BATTLE BUDDY” WHO RETURNED FROM THE WAR, BUT DID NOT SURVIVE ITS AFTEREFFECTS, SPECIFICALLY PTSD.

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A view of the mill building at what was then called the Old Mill, in January 1977. | DAILY STAR FILE PHOTO |

East Meredith ‘Old Mill’ Nearly Lost its ‘Conversations’ THE OLD MILL WILL TURN AGAIN, ITS OPERATORS SAY.”

26

| UPSTATE LIFE MAGAZINE | WINTER 2022

I

f walls could talk, some chatter nearly came to a halt in East Meredith in the mid-1970s. It was a close call.

What we know today as Hanford Mills Museum was known as the “Old Mill Museum” at the time.

“The mill’s shaky finances led to its closing for the month of June this year,” The

BY MARK Daily Star reported on Oct. SIMONSON 4, 1976, “as backers sought ways to refinance a mortgage.

(With) re-establishment through a gift by former owner Ken Kelso and support from Delaware County banks, the building is being restored.”

While today’s museum has several buildings on its campus, at that time, the effort was to save and restore the mill building next to the pond.

The better news in that same report was, “The Old Mill will turn again, its operators say. And to that end, a crew of men Friday heaved a thousand-pound wheel of laminated wood into place on the 50-year-old main shaft. The wheel is attached to the waterwheel under the … museum … being refurbished as a showcase of water-and-steampowered industry used between 1846 and the 1940s.”

The Old Walls Talk

Historical Hanford The mill was built by another family and purchased by the Hanfords in 1860. According to the museum’s website, “Under the Hanfords, the mill grew into a rural industrial complex that included a sawmill, gristmill, feed mill, woodworking shop and hardware store.”

The complex went out of business in the late 1960s. The Kelso family purchased the property and expressed interest in selling the cluster of buildings. They had put in a lot of time and money to save and develop the old mill. In August 1972, an offer between the Kelsos and the Delaware County Board of Supervisors was considered for $100,000, after area historical societies urged the county to buy and rehabilitate the mill and open it as a tourist attraction.

Eventually, a deal was struck and, in 1973, Hanford Mills Museum was chartered by the State of New York. Its significance as one of the last 19th-century mills to survive intact earned it a place on the State and National Registers of Historic Places.

After the short setback in 1976, one of the first projects was to restore the complex system of belts, shafts and pulleys running under the building.

Let the Spinning (Water) Wheel Turn Almost all the saws and other woodworking equipment in the mill were powered by the waterwheel, which generates about 45 horsepower.

The big wheel, which uses water from Kortright Creek, was built by the Fitz Co. of Hanover, Pennsylvania in 1926. The 10-foot waterwheel turned an eight-foot cast-iron gear, which turned another, much smaller one that in turn spun the main belt.

In 1976, the belt was long gone, and the wooden wheel it turned on had rotted away.

That’s where the new laminated wheel came in. That one was built by Unalam of Sidney, from two-inch Georgia pine strips.

This was just the beginning, but the walls could talk once again. More refurbishing followed.

At the time, the museum wanted to bring people in to see the work in progress. On Oct. 9 and 10, there was the second annual Artisans and Mechanics Day. The year before, the event was held in Delhi as a fundraiser for the Old Mill Museum, but now there was something to show for the effort. There were artisans and craftspeople, an old-fashioned dance with music by Joel and Kathy Shimberg and, of course, tours to view the operation of the waterwheel and machinery of the last century and a half. ä

DAILY STAR FILES PHOTOS

From top, left to right: Guests at an October 1976 event at the museum are seen viewing newly re-powered equipment. A view of the main water wheel in the mill. The museum’s waterpowered saw in the mill.

Steam Signals While the waterwheel had always been an attraction, a new “old” form of power was considered after the turn of the 21st century: steam.

It was in 1881 when the Hanford family began to expand its mill business. At that time, they’d solely used the waterpower from the Kortright Creek and the mill pond to power the seasonal sawmill. There were times, however, when low water levels or droughts became serious issues for their business. So, the Hanfords installed a small vertical steam engine in the basement of the mill. By 1895, they required more power, so they purchased and installed a large boiler and more powerful steam engine. Around the 1930s or ‘40s, the Hanfords stopped using the engine and boiler, scrapping them altogether.

In 2002, leadership at Hanford Mills Museum embarked on a historical project to bring back the use of steam power to the mill. It was a start-fromscratch project.

One part of the project required bricks for housing the proposed boiler. Not far away, another building had walls that had grown silent, demolished quickly and quietly by the Canadian Pacific Railway in late 1993. It was the former Delaware & Hudson Railway’s roundhouse in Oneonta. Roundhouse bricks demolished by the CP Railway lay an unmarked grave after the demolition.

So, as one era ended in Oneonta, the re-use of roundhouse bricks heralded a new chapter of history at Hanford Mills. In September and October 2002, Hanford Mills board members Matt Kent, Gordon B. Roberts, Ken Kellerhouse, Jerry Pelligrino and many family and friends were busy a few weekend mornings picking bricks from the ground in Oneonta. The bricks were stacked on pallets and transported to the museum grounds for use in the steam boiler and engine project.

The boiler was specially built by the Troy Boiler Works and installed in the mill in March 2003. In November, a 50-foot-long, 1,700-pound smokestack was installed, completing the project.

The walls had plenty to talk about, once again. +

28

MARK SIMONSON PHOTOS

Top: Bricks are seen in 2002 ready for use, to build housing for a boiler installed in 2003. Bottom: Bricks came from the remains of the Delaware & Hudson Railway roundhouse, seen in 2005.

| UPSTATE LIFE MAGAZINE | WINTER 2022

City historian Mark Simonson grew up in Oneonta, but like many, left to explore opportunities elsewhere. He returned in 1997.

Before returning, Simonson worked in public relations, marketing and broadcast journalism. He worked locally in Norwich and the greater Binghamton area, and for a short time in Boston.

Simonson was appointed Oneonta City Historian in 1998. Since then, he has been doing freelance research and writing for a twice-weekly column in The Daily Star. Additionally, Simonson has published books about Oneonta and local history in a five-county region.

Through his years of research, Simonson has come across many interesting stories about old buildings in the upstate region. He will share those stories in this and upcoming editions of Upstate Life.

A Honey of a Tree: Exploring the Geological Roots of the Honey Locust

BY ROBERT AND JOHANNA TITUS

W

ith Christmas and its firs behind us, we’re looking now at a tree of a different nature: the honey locust. It’s a fine tree and relatively common throughout the Catskills.

We couldn’t find one in Oneonta, so we are going to send you on a bit of a journey to the village of Catskill and the onetime home of artist Thomas Cole, a founding figure in the Hudson River School of Art. Cole lived at a home called Cedar Grove, now a museum offering tours. We hope you will visit, though our interest is in the enormous tree just outside Cedar Grove. Cole painted it and his home sometime in the 1800s; see our first picture. The tree is still there, but a lot bigger; see our second picture.

Above: Cole’s painting of the property, pictured, is from the late 1800s. | CONTRIBUTED | Below: The noted tree looms over the Catskill property. | ROBERT TITUS |

Contact the authors at randjtitus@ prodigy.net or find “The Catskill Geologist” on Facebook. Read their blogs at thecatskillgeologist.com.

WINTER 2022 | UPSTATE LIFE MAGAZINE | 29

The Catskill Geologists

The lower branches of the honey locust highlight its unusual spikes. | ROBERT TITUS |

A Spiky Specimen The honey locust has long been a special tree to the two of us.

It has some most remarkable features. If you visit this particular honey locust, look at its trunk and lower branches; you will see some astonishing thorns. See our third picture. They are so large that we think they should be called spikes. That gives us, as scientists, two problems. First, why would a tree have such spikes?

The obvious answer is to protect it from plant-eating animals. But then there is another problem; those spikes reach up to a height of about 15 feet. What kind of herbivore could be eating leaves that high? The answer is that there is none – at least in today’s world.

CHARLES R. KNIGHT | WIKIPEDIA

Prehistoric Protection In the not-so-distant past, there were some very large plant-eating animals that might have plagued honey locusts: the mastodons. These elephants lived in the Catskills following the Ice Age. They, like modern elephants, likely did a lot of damage to forests.

A tree would be well advised to try to protect itself from mastodons who could easily reach up those 15 feet. Those spikes must have come in handy to long-ago honey locusts.

The honey locusts and mastodons evolved a long, long time ago.

They lived side by side for many thousands of years, and that’s when the spikes evolved. While the mastodons became extinct about 11,000 years ago, the locusts and their spikes persisted.

What a strange bit of evolution! +

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