CopyComplimentaryCourtesyoftheDailystar OUTDOORS 2022 Uncorked outdoor Wineries offer ‘earthy’ fun GoingMasonBugs-Be-GoneJarLuminarieswiththeGrainOneontaTreeManTurnstoTimber-FrameFoundFareALookatLocalForaging
Publisher and Advertising Director Valerie Secor Editor Allison Collins Graphic Designer Tracy Bender
On the cover
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Uhlmann Bower looks up at plants while foraging in this undated photo.
I always slightly dread this edition. I am not nat urally outdoorsy, though it’s getting better. I do love where we live, and I’ve dug into my flower gardens and landscape projects in recent years. But I’ve never seen a hill and thought, Climb it! So, this tends to be the edition for which I most struggle to come up with story
Interviewingideas.Todd LeFever, featured in “Going with the Grain,” I was struck by something he said while discussing the rising demand for his timber-frame work: “People have such an inner connection with nature, and they really do want to see a piece of nature at their house every day.” It’s true, even if you don’t grapple up moun tains, cast your line across creeks or hit the river, paddle in hand.Part of the thrill of getting flowers, much like the rus tic-chic bouquets arranged by Oneontan Kaytee Lipari Shue, of The Local Gal, is seeing that bright vegetable mat ter on your countertop. And, during the pandemic, house plants had their moment in the sun. Houseplants gave people something to protect and care for; they’re grounding and air-purifying; seeing that greenery is just cheering. Gardening, too, took root in a way unseen since the victory gardens of World War II.
People have been discovering, and deepening, their con nections to nature, in ways large and small. For some, it’s felling 3-foot-wide pines; for others, it’s arranging beautiful blooms; for others still, it’s climbing those darn hills. But everybody needs, and benefits from, time spent with nature. They don’t call it the great outdoors for nothing.
eDitor’s Corner
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.
4 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
OUTDOORS 2022 | VOLUME 16 | ISSUE 5 Contents COLUMNS 8 20612 201286 OneontaGoingMasonBugs-Be-GoneJarLuminarieswiththeGrainTreeManTurns to Timber-Frame Found Fare A Look at Local Foraging OutdoorUncorkedWineries Offer ‘Earthy’ Fun The Local Gal Bringing the Great Outdoors In Cookin’ with Collins: Willow Bark Tea The Walls Talk: Iroquois Indian Museum Marks 30 Years in Howes Cave The Catskill Geologists: Planned Views at Olana16262429 OUTDOORS 2022 | UPSTATE LIFE MAGAZINE | 5
6 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
With making it yourself or something like my proDuCt, there’s no aDDeD ChemiCals anD there’s no preserVatiVes anD stuff like that. “
Kropp, who has facilitated workshops on essential oils, including how to blend your own bug spray, cites consumerreports.org and epa.gov in his Bug Spray Workshop pamphlet when discussing the history of commercial repellents versus natural.
“Deet is the active ingredient in many repellent products. Deet is a yellowish liquid that, when applied to skin or clothing, repels … biting insects, including mosquitoes, ticks and fleas. The chemical was created by USDA chemists in the 1940s for use by the U.S. military. It has been commercially available since 1957 and has since become commonplace. Deet is a true repellent: It protects not by killing mosquitoes or other insects, but by preventing them from landing on skin or clothing in the first place.
Oneonta resident David Kropp, owner of Essentials by DK and certified aromatherapist, offered insight on which oils to use and how.
MasonBugs-Be-GoneJarLuminaries
PHOTOS BY ALLISON COLLINS
Diy Versus Deet
T
here’s been a buzz around essential oils for years, but one of the best uses for oils is keeping bugs at bay. Certain oils are more potent than others when it comes to pest repellent.
“My Top Five (oils) are juniper berry, opopanax, patchouli, spikenard and eucalyptus-lemon,” he said. “It’s more the aroma; the bugs tend to not like the strong aromas, and these oils have them. Ticks do not like the patchouli and the opopanax, so those are the Top Two (for ticks) … and with the citronella, they’ve done some testing with citronella versus lemon-eucalyptus, and, with mosquitoes, the lemon works better than citronella.”
By allison Collins
“I did my signature blend so they don’t have to buy seven different types of oil; they’re all in there,” Kropp continued. “So, that has helped a lot of people save some money that way. The signature blend is straight pure oil that people could use in the luminary idea … and I do have on the website a bug spray, that’s ready to use, but for this purpose, you’re bet ter doing the signature blend. If you wanted to start out with one oil, start out with one, and each of the oils I listed (is) good on its own. Start with one and see how you like the aroma and how it works, then add another, but I don’t think you need to go out and buy (all the oils).”
“How the chemical achieves this feat has been a bit of a mystery to scientists,” Kropp continues in the literature. “One long-held theory is that Deet blocks an insect’s ability to smell human sweat and breath. Most recent research suggests … (that) the com pound just smells incredibly bad to most bugs, so much so that they avoid all contact with it.”Though
Kropp said the deci sion to use chemically potent sprays or natural products is a personal one, utilizing essential oils brings benefits.
sourcing selectively
I used lemon and rosemary, because that’s what I had onhand.
effective, in the backyard or at the barbecue, especially in the evening. Use a signature blend like Kropp’s to add to the lumi naries, or invest in one or two high-quality, strong-scented oils with bug-repelling properties.
Kropp, who earned his aromatherapy certification in 2016, noted that his are “not your average oils that you’re go ing to find all over the place.”
“With making it yourself or something like my product, there’s no added chemicals and there’s no preservatives and stuff like that,” he said. “I feel (the popularity of essential oils) started because there are so many more added chemicals in the industry all around; there’s more chemicals than there were 30 years ago. With that, I think people’s bodies go into overload with the amount of chemicals people use on the skink.”
Kropp’s “No More Bugs” blend, which uses eucalyptus, eucalyptus-lemon, geranium, juniper berry, opopanax, patch ouli, spikenard and jatamansi, is available at essentialsbydk. com. Buying a signature blend from a reputable seller, Kropp noted, can prove economical and“Wheneffective.Ido my bug spray class, I go through and have all these blends and I’ve created them to give them different aromas,” he said. “My signature blend is very strong and very earthy. Some people find it a little strong, so when I did the other blends for the class, I gave the option of different aromas
Water
1. Gather fresh citrus and herbs. Lemon oil,
is one of several effective for repelling insects. 2. Slice all citrus when ready to use. 3. Layer sliced citrus in clean glass jars. 4. Top sliced citrus with fresh herbs. 5. Fill jars to just below the rim with oil-infused water. 6. Remove tea lights from their foil to allow the candles to float. Luminaries can be assembled a day or two before planning to use. Depending on temperatures, luminaries will last roughly one week. 2 3 4 1 5 6
In a pitcher, pour enough water to fill as many mason jars as you’re using. Budget roughly 10 drops of essential oil for each 8-oz. jar and 15 drops per 16-oz. jar. Pour in oils of choice and mix gently.
But, Kropp said, oils’ origins matter.“Alot of oils right now on the market have been adulterated somehow,” he said, noting that he uses only organic, wildly crafted oils. “You sometimes don’t really know what you’re getting.”
Stuff bottom of jars with sliced citrus and fresh herbs. Use roughly four to fives slices of lemon and lime per jar and four rosemary sprigs per jar.
For the Luminaries:
Fill jars almost to the top. Remove tea lights from their foil holders and place on the surface of the water in each jar. When ready to use, place jars around your outdoor space and light candles. + pictured,
Materials: Tea light candles
Rosemary essential oil
LemonLimesLemonsessential oil
For more information, visit essentialsbydk.com.
to match what people like.
These are an easy, attractive and affordable way to deter bugs. They are beautiful, but
Directions:
“The good thing about that,” he said, “is that they are harder to imitate … so you’re only go ing to find them from someone like me or a big oil company.”
Mason jars, 8-oz. or 16-oz. Fresh rosemary sprigs
O
8 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
oneonta tree man turns to timber-frame GRAIN going With the
Todd LeFever gestures toward a peg-sizing stool outside his Oneonta workshop.
neonta resident Todd LeFever found his passion in the forest. The 44-year-old Unadilla native and owner of LeFever Tree Experts, which offers residential tree-trimming and -clearing, specializes in custom timber-frame constructions.
By allison Collins
i’Ve alWays Been a traDitional, olD-fashioneD person. When i Was really young, i fell in loVe With horses anD the iDea of Working them in the WooDs.”
“I’ve done tree work for 20 years,” he said. “(LeFever Tree Experts) is smallscale, because I don’t do big jobs any more. I got into the timber-frame stuff and that takes more time … and will probably eventually morph into its own entity. I’ve always been a traditional, old-fashioned person. When I was really young, I fell in love with horses and the idea of working them in the woods. (A neighbor) had a place … and he had a barn raising. It wasn’t timber frame, but he had all the lumber cut off his land and I thought that was just amazing – to take all the resources from your property and turn them into something you can use. I was 14 at that point.
LeFever said he’s spent years chipping away at his craft, though began focusing on timber-frame builds in 2014.
sustainable solutions
Though timber-frame construction takes place year-round, LeFever said, harvesting typically happens in colder seasons.
Timber-frame construction, LeFever said, also appeals to his ecological sensibilities.
LeFever said, from fit to finish, the pro cess
“Youfulfills.really have to pay attention, and I think that’s what I like about it,” he said. “It keeps your mind sharp and you have to really think when you’re doing it. It’s like a puzzle that you don’t have the pieces for; you have to dream them all up and then fit them all together. (Customers) have mar veled at how it’s so simple in my design, then I’m able to turn it into this piece, and there’s no CAD system, just old pencil and paper.”Sourcing, LeFever said, varies by site.
“I read a book and thought this was the coolest thing in the world,” he said, citing “Timber Frame Construction: All About Post-and-Beam Building” by Jack Sobon and Roger Schroeder. “After killing trees my whole life, it’s fun to give them a permanent home. We selective harvest (primarily white pine) and don’t take enough to hurt the woods and they seed themselves. If you manage your forest properly, you’ll never have to worry about loss of timber. It will replenish itself; it’s like cutting your lawn.”
The work, LeFever said, dovetails craft and“Kennycamaraderie.doesall my sawing and he’s the man to help me and he goes into the woods with his forwarder,” he said. “And my great friend Harold Crawford has four horses as well, and he taught me how to do the horses. We work together all the time when we do this. He and Kenny are my two guys, which is so neat, because when you do timber frames, you need a commu nity to raise a barn. I think that’s the ele ment that I really like about it. And, when it’s done, it’s really nice looking.” LeFever noted that his brothers, Trevor and Shawn, also regularly assist in the process.
FABRIkASImF | FREEPIk.COm
neat aspect. Then I just bring them in and start doing layouts and cutting the joinery.” piecing it together
“I use four Suffolk Punch (horses) … and have a good friend, Kenny Wildenstein, that has a forwarder – a type of skidder –that picks (the lumber) up off the ground and brings it out,” he said. “It depends on the terrain … but, if you’re going to use white pine, you want to harvest in winter or late fall, because bugs play havoc on it and that helps alleviate that and gives me something to do in the winter. In winter, we use a log cart, but if we have a lot of snow, we don’t go, because it’s just too hard on the “We’llhorses.goto the woods, mark the trees and come up with a list of what we need for the frame, which takes time, because it’s like any blueprint,” LeFever continued. “You have to have a site plan and get your concrete done before I come in … and come up with an idea of what you want. We’ll mark out the trees and buy them, unless they’re the landowner’s, then set up, harvest in winter – weather permitting to us, the horses and forwarder – then bring the logs back and then we get to sawing them. We usually saw on nice days because it can get cold and windy and it’s all (done) outside. Then, when the cants (logs) come back, I bring them in, sticker them up and people have the option for me to plane them so they’re really smooth, or I can leave them rough. I’ve never done hand-hewing and I’ve had people ask about it, so that’s something I’m going to learn how to do, and think would be a really
From left: LeFever stands with two of his four horses, misty and may, in this undated photo. | CONTRIBUTED LeFever brothers Trevor, Shawn and Todd hammer and hold the beams of the barn raised Aug. 20 on Todd’s Oneonta property. Unfinished lumber awaits use before the Aug. 20 barn raising. LeFever explains a machine he configured to fashion the wooden pegs, or pins, used in his timber-frame builds. | ALLISON COLLINS
“I took on the work horses, and they really appealed to me, when I was going to build our first barn (in 2014), on Ben McCumber (Road in Unadilla),” LeFever continued. “I thought it’d be the way of the past and we had a bunch of people come raise it and I fell in love.”
| ALLISON
RAISINGBARN
From top: An upper corner of LeFever’s timber-frame barn shows where wooden pegs have been inserted. Before the Aug. 20 barn raising, LeFever’s foundation was poured and stacks of lumber arranged along the perimeter, according to anticipated placement. LeFever stands atop the beams of his post-and-beam barn during the Aug. 20 raising. The front wall of the barn is placed as Todd LeFever, center, looks on. Also pictured are some of the roughly 20 friends and family members who helped with the Aug. 20 raising. COLLINS
“I’ve had quite a few people want it,” he said. “A lot of people want a porch or a cabin or little sheds and things like that, so there’s a high demand. I haven’t advertised at all; it’s only been word-ofmouth. But people love them, and they marvel at it. I had one fella say he’s going to sit there (in his cabin), have a cocktail and just look at the
i Do BelieVe … there’s a niChe for this type of thing, espeCially after the shortages anD supply Chain issues. i’m just BasiCally Doing it for the kiDs, to giVe them an iDea to haVe a joB right arounD here.” Order Online or By Our App BrooksBBQ.com Barbecue is not just a business, It’saway of LIFE For the Brooks family Since 1951 Home of the Largest Indoor Charcoal BBQ Pit Tuesday -Sunday 11am -8pm Closed Monday CUR BSIDE •CARRY OUT •CATERING •FASTCASUAL SERVICE 5560 State Highway 7, Oneonta, NY 13820 607-432-1782 brooksbbq.com Open Wednesdays Sundays offering tours at 10:30, 12:30, & 2:30. Call 607/278-5744 to reserve your tour or for information on our Saturday October 15 Exploration Day. photo credit: Bill Ryall Explore the Power of the Past HANFORDMILLS.ORG 51 County Hwy 12, East Meredith, NY -5744
such an inner connection with nature, and they really do want to see a piece of nature at their house every day,” LeFever continued. “And it’s just local. Everybody is moving to buy local. I think it is just morally responsible for a human to think they can get their supplies from their area instead of China. It’s more expensive than traditional building, but the structure is stronger and then you add into that the beauty of it, and that’s priceless. If you’re going to invest in something, the investment should be in something you see every day, rather than sheetrock that was milled in Canada, trucked in and gets covered up. Here, we can do almost all the work and get all the timber. If you have the land, it’s even more beneficial to you, but if you don’t, there’s loggers around and a lot of sawmills that can get the logs to me, too.”
LeFever said, for several reasons, demand for timber-frame work has taken root.
LeFever noted that upcoming projects include an outdoor kitchen, barn rebuild, porch and Catskills-area hunting camp.
For more information, contact Tolefever81@gmail.com.
+
“I do believe … there’s a niche for this type of thing, especially af ter the shortages and supply chain issues,” he said. “I’m just basically doing it for the kids, to give them an idea to have a job right around here. We still work up here and have a lot of land and natural re sources up here and it’s not that much more expensive, if you think in terms of ‘what do we leave our kids later on?’ A lot of contractors tell me they can’t get help and it’s true, because the city takes most of our workforce for computer jobs, but there’s a really good living here if you like the outdoors. I like the slow pace, as opposed to mass development and the push of getting big quick; that’s never drawn to me.”
LeFever noted that his clientele represents “basically this area,” with “most of the work” done from his Oneonta workspace.
“With Kenny, he’s gotten me a spot where we can get some big pine, but I’m doing another one for a fella and he sawed all his own timbers,” he said. “I enjoy going out in the woods with the horses, but for time, it’s sometimes nice for people if they have this option. If you have land and have quality trees, that’s a possibility. The typical ones I’ve done in the past, I’ve brought (lumber) from other sites and brought it in, because people didn’t have proper land or trees. It’s hard to find the big pine trees; we’re taking down trees that are two and a half to three feet in diameter, and the grain on them is really tight. That’s the nice thing about older pine.”
“Peoplebeams.have
Climbing demand and pandemic-induced factors have created a bright future for timber-framers, LeFever said.
evergreen interest
ALLISON COLLINS
Counter clockwise from top left: Raba said echinacea, pictured, is a common ingredient in her blends. Uhlmann Bower, left, is seen teaching foraging students during a plant walk at 7 Arrows Farm in massachusetts. Raba said, when foraging, mushrooms should always be treated with extreme caution and certainty. Raba sits on the forest floor, pointing to a collection of reishi mushrooms, in this 2013 photo.
BBCgooDfooD.Com Defines foraging as “the aCt of gathering WilD plants for free.”
ALLISON COLLINS
12 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
Experts underscored the importance of a strong forag ing foundation.
“If people are interested in delving into plant intelli gence, I would read Brilliant Green by Stefano Man cuso,” she continued. “He’s a plant scientist and that’s a great starter for anyone and it’s a small book. Or the article by Michael Pollen for the New Yorker dated De cember 2013, that’s another great starter.”
A
Other easy-to-remember rules, Uhlmann-Bower noted, include: “Never put a plant in your mouth if you don’t know who they are, and identify with 110% accuracy; when in doubt, leave it out; leaves of three, let it be.”
Uhlmann-Bower, of East Meredith, said her fascination with foraging began early and has evolved over decades.
Lauren Raba, of Delhi, founded Catskill Botanicals after cultivating her passion for foraging.
CLAUDEALLEvA CONTRIBUTED PHOTOS
“It turned out just to be a crazy passion,” Raba continued. “I would go into my yard and wonder what it was – at the time there were no apps – so I’d look it up in books and check the stems and leaves and find if there were any poisonous look-alikes. I just started in my backyard and on my property, utilizing my plants daily for dinner or for tinctures. I started in 2010 and studied with (Uhlmann-Bower) until 2014, but even after, we’re still very good friends and harvest together often.”
“I think the Newcomb’s books for wild edibles and wild medicinals are a good place to start, or any plant identifying books and also apps,” Raba said. “Seek app is what I use, and it’s wonderful. It IDs plants, trees, insects and mushrooms. However, never trust it for mushrooms, ever. Start in your backyard and hover your phone over these plants and it tells you what it is, and it’s fascinat ing.”“Go out with someone in the know, and (use) the New comb’s Wildflower Guide,” Uhlmann-Bower echoed. “Learn how to identify and learn about poisonous plants. There are many that, to the unfamiliar eye, are 24-hour deadly and you don’t want to make a mistake. If you’re wanting to apply how to work with (plants) as food, try John Kallas’ Edible Wild Plants.
BY ALLISON COLLINS
neVer put a plant in your mouth if you Don’t knoW Who they are, anD iDentify With 110% aCCuraCy; When in DouBt, leaVe it out; leaVes of three, let it Be.”
plant prowess
“I’ve been doing this a long time, since I was a young teenager,” she said. “I’ve been working with plants and plant medicine for maybe 30 years. I wanted to be a practitioner and help people since I was a nurse, so I thought (herbalism) was the next best thing to add to my“Everybody’sskills. goal might be different,” Uhlmann-Bow er continued. “My goal is to introduce foraging so that it brings people to an understanding that we have a relationship with the land and it’s not about us taking; it’s about us supporting and being in relationship. I call this radical foraging and my classes are about knowing who lives around you but leaving them there. It’s radical because it’s not about just taking what you can because there’s so much of it, but seeing it and leaving it for next time; it’s a practice of respect. It’s about the future and knowing how to take care of the landscape because the landscape takes care of us.”
“Foraging would be going out in nature and identify ing plants and trees for the purpose of food or medi cine,” she said. “I did an apprenticeship with Marguerite Uhlmann-Bower, and it was an herbal apprenticeship, so I learned about different plants and how to identify (them) and studied with her for years. It’s very important to have strong plant identification skills if you’re going to go out and harvest and forage.
rea experts are digging into the art of foraging. Bbcgoodfood.com defines foraging as “the act of gathering wild plants for free.” The site notes that, “although it’s gained greater popularity in recent years, for our distant ancestors, foraging would have been a way of life. One of the most enjoyable things about foraging is the way it compels a greater awareness of one’s surroundings – the need to slow down, pause and look.”
hemloCk neeDles anD pine neeDles i Will put in a euCalyptus anD White pine BoDy Cream. BirCh Bark, i harVest all year anD that’s intense: shaVing it off the trees to get the saliCyliC aCiD, WhiCh is Very toning. When plants are aBunDant, that tells us that they’re sort of for us. We neeD to look at those plants that are aBunDant in our soCiety anD ask ourselVes, ‘What Can i use it for?’”
white pine body cream,” Raba continued. “Birch bark, I harvest all year and that’s intense: shaving it off the trees to get the salicylic acid, which is very toning. When plants are abundant, that tells us that they’re sort of for us. We need to look at those plants that are abundant in our society and ask ourselves, ‘What can I use it for?’ Goldenrod is everywhere and is wonderful to help with allergies, stop a runny nose or a lot of herbalists use it in place of arnica for topical pain relief. And the Japanese knotweed that everybody hates, the roots are full of resveratrol, and that is good for cancer and herbalists use it to treat Lyme disease. Also, wild roses that are abundant help stop bleeding and help shrink tissue, so I can make that into a tincture for a wonderful mouthwash and I put it in my face creams, because it’s very astringent.”
“It’s my lifestyle,” Uhlmann-Bower said. “I make medicine for myself, and I have a garden and in my gardens are wild plants that I eat.”Experts said each season provides different foraging opportuni ties.“I do forage year-round,” Raba said, noting that she spends roughly 10 to 20 hours a week harvesting and processing, with some harvests requiring immediate attention. “In the spring, all the energy goes from the root up the plant, and when the plant dies in the fall, all the energy goes back to the root, so if you haven’t harvested the root, fall is a good time for roots, such as burdock, yellow dock or dandelion root, and all three are good for the liver and kidneys and are blood purifiers.
“It’s mostly naturally occurring,” Raba said, “and that’s also why I was attracted to it. Gardening is just a whole other thing and so much work. I don’t even have to weed, because I utilize the weeds, so I really love the fact that I don’t have to garden, and I can just go out there and take naturally occurring plants. However, there are some plants – right now I’m up against finding Saint John’s wort, which has always been abundant on my property – that I need to plant. I know a lot of farmers and herbalists that grow calendula, so, I’ll use Marguerite or local farmers … but mostly it’s going out in nature and seeing what you can find.”
Some of Raba’s Catskill Botanicals line is shelved and available at the Green Earth in Oneonta.
“The woods are great for mushrooms, but I try to stick to my property,” Raba said. “There’s kind of a network of herbalists and farmers, so I will go to their houses if I know they have something abundant, or hiking trails where you can go off the beaten path. One thing you should never do is harvest from the side of the road, because of the gas and toxins and hazardous (materials). And you don’t want to harvest on any land that’s been sprayed with pesticides, so you just have to be very careful.”
ALLISON COLLINS
14 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
“If there’s a need, we go out summer, winter, fall, spring – what ever the weather, except icy or hurricanes,” Uhlmann-Bower said. “For myself, it’s (for) family and my clients and it’s a small num ber. When I’m harvesting, I have them in mind, because I know who’s coming to me.”
Experts said it’s easy to get started close to home.
Backyard Bounty
Harvests, Uhlmann-Bower and Raba said, represent a mix of found and grown forage.
“I’ve seen foraging become popular pre-pandemic, but what I did see when COVID came to town was a spike to such a great degree, and interest and desire for natural treatment,” Uhlmann-Bower said. “We herbalists, our sources ran out and our ability to even purchase, so we had to go out of the country to find plants we normally would’ve been able to purchase – some you have to, because they don’t grow around here.
“Hemlock needles and pine needles I will put in a eucalyptus and
“I would take my students to the Adirondacks to go hiking and identifying plants and trees,” she continued, “and I felt like we were in Grand Central Station. There were people back-to-back on the trails. So, I think we were seeing an increase in foraging, but a tenfold interest once COVID hit. And I think (foragers) are getting younger and younger; it’s anywhere from 20-something to 40-something, where it used to be 40 to 60. In the last 10 years, it’s gotten much younger.”
growing interest
Uhlmann-Bower and Raba said they’ve seen fascination for foraging take root.
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Right: Uhlmann Bower is pictured with a red maple in this undated photo.
But for Uhlmann-Bower and Raba, interest in foraging is evergreen.“It’sjust being out in nature,” Raba said. “It’s so tranquil, so, even though I feel pressure to produce and harvest and forage, every time I’m out there foraging, it never feels like work. I’m in a tranquil place and it just keeps me going. I get to be outside and listen to the birds and harvest plants and I love the smell of everything. When I harvest a bunch of plants and start cooking and there’s all these different smells in my kitchen, it’s encourag ing.”“I’ve been asked to do this and speak for them, by the trees in particular,” Uhlmann-Bower said. “And I know many of us (herbalists) will say that. Every fall, I have a practice of meditat ing outdoors and asking, ‘What do I continue to do?’ and that has been the main theme for 20 years, so it’s a drive that’s not mine. It’s a commitment.”
Top: Raba and Uhlmann Bower are pictured harvesting echinacea.
“I think there’s a growing interest in it,” Raba echoed. “There are a lot of people that are just so curious and I’m not sure if there’s a certain demographic; definitely herbalists and farmers, but regular people and kids, too. The trend started before the pandemic, but the pandemic definitely intensified everyone’s desire to utilize what they had. The pandemic really got people to look more in their homes and try to utilize everything around them. Also, farmers’ markets got busier, and people were doing more outdoorsy stuff, so it made things a little more obvious and people worked together very well. I think the outdoors were such a relief to us with the pandemic.”
For more information, visit Uhlmann-Bower’s plantpioneers. org or find her by name on Facebook or Instagram. For a list of local Catskill Botanicals vendors or to order online, visit catskill botanicals.com or follow @catskillbontanicals on Instagram. +
rea wineries are offering vino with a Wine-drinking,view. experts said, has evolved into a laidback, often out doors experience at upstate vineyards. Due to pandemic-induced changes and shifting cultural priorities, they said, tasting rooms moved outside and out of the bar.
A
By allison Collins
Lynn Johnson and Brad Carso launched their 124 Goose St., Fly Creek winery, Pail Shop Vineyards, in 2014. Since then, they’ve been deepening their connection to
Uncorked outdoor Wineries offer ‘earthy’ fun
Johnson said outdoor seating, pictured, expanded through the pandemic at Pail Shop vineyards.
the land, with customers drinking up the results.“Wehave a large outdoor setting that overlooks the valley and people are wel come to walk the grounds – it’s pet- and family-friendly – and there’s the pond, the vineyards and it’s very pretty, with lots of outdoor seating,” Johnson said, noting that recent outdoor expansion means the winery will serve as an events venue, too. “We do have our tasting room, with some tables, so people can sit indoors among the barrels and the tanks, and we do everything 100% ourselves: Brad is the vintner, so all the wine is by him and we crush, we press, we“Theferment.pandemic forced our hand to finally utilize our beautiful outdoor space,” she continued. “We’ve gone from being primarily an indoor venue to a primarily outdoor venue, but still having the use of the indoors. That was a real bonus for us, because one of our greatest assets is how pretty the place is. People are happy to be back out and interacting again … and now we look back and say, ‘How could we not have used this space?’”
| CONTRIBUTED 16 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
Lynn Johnson and Brad Carso, owners of Pail Shop vineyards in Fly Creek, are pictured in this undated photo.
CONTRIBUTED
Johnson, too, said the Pail Shop setup is proving popular from a production and patron point of view.
“We had no professional background in running a winery or making wine,” Darryl said. “The whole concept actually start ed with a late-night conversation with the owners of Forged, (Wendy and Mike Andres), when we got talking about how they came about. Mike was talking about how he liked making small-batch beer and wanted to do more with it and I mentioned that I liked to brew myself, mostly wine. That turned to, ‘Let’s start a winery.’ It was just a matter of taking my knowledge of small-batch winemaking and intensifying it to a much bigger quantity.”
“We have tastings, flights, by-the-glass or people can buy a bottle to have here or to-go, and we have wine slushies,” Jessica said. “We have a mix: one dry white, two dry reds, one sweet white, one sweet red and two sweet reds. And we have our own tasting bar inside, but there’s also outdoor seating.”
From their decades-old family farm, the Bennetts’ offerings run the gamut.
a family-friendly finish
“If you love what you do, you never work a day in your life,” she said. “We love it; this is our passion … and it’s what we’re going to be doing. It’s a beautiful place to live and work. Our commute from the house is 200 feet. That’s the best part – our ownership. We’re 100% invested and 100% believe in this. All our staff is local and we work with the arts council and the farmers’ market to be supportive and donate wine, because we believe in it. To be a part of something on a local level that is our own doing and that we’re so invested in and proud of is very rewarding.”
Jessica and Darryl Smith smile from behind their Better Daze Winery tasting bar. Better Daze Winery is at 1732 state Highway, Bainbridge, below.
Keeping the wine and the setting chill, Darryl said, is important. Beyond wine, he noted, Better Daze regularly features Koster’s Creations food truck, events and live music.
In Bainbridge, newcomers to the winemaking game Jessica and Darryl Smith offer blends from their backyard-style win ery, Better Daze. The Smiths share the 1732 state Highway 41 site with Forged Brewing Co. Better Daze Winery launched in early June.
The Smiths said, though they grow some grapes, it’s not enough to support the demand, so they source juice from the Finger Lakes region. But, Jessica noted, they “do all the fermenting, adding the sugar and yeast, and then all the bot tling, labeling and corking.”
“We try to have at least five or six dry whites, dry reds and sweet wines at all times,” Rick Bennett said in a 2019 inter view, noting that his Wildcat!, a sweet rose, and Sweet Little Blonde, a diamond Niagara and Cayuga white blend, are best sellers.
it is a Very atmosphere.family-frienDlyjust(reCently),WehaDaCustomershoWupanDhislittleBoyWasplayingmatChBoxCarsinthemiDDleofthetastingroom,BeCausethat’sjusthoWWeare.thatWastheatmosphereWeWanteDtoCreate.it’smoreofaBaCkyarD,eVeryBoDyhangingoutkinDofViBe.WeWanteVeryBoDytofeelComfortaBleBeingthere.” vino
“It is a very family-friendly atmosphere,” he said. “Just (recently), we had a customer show up and his little boy was playing Matchbox cars in the middle of the tasting room, because that’s just how we are. That was the atmosphere we wanted to create. It’s more of a backyard, everybody hanging out kind of vibe. We want everybody to feel comfortable being there. You tend to get out to the Finger Lakes, and you don’t see that out there; this is a smalltown feel and it’s not the whole big wine industry that you think about.”
In Burlington Flats, Rustic Ridge Winery is one of the area’s oldest wineries with outdoor amenities. The 2805 state High way winery was launched by Laura and Rick Bennett in 2010.
Find “Pail Shop Vineyards” on Facebook, visit pailshopvineyards.com, call 607-282-4035 or follow @ pailshopvineyards on Instagram
“We haven’t heard one single bad thing about our wine; everybody seems to really enjoy it,” Darryl said. “We’ve had so many people say, ‘I don’t really like wine, but you guys are new, so I’ll give it a try,’ and now they come in for bottles. The expression on people’s faces when they try our wines and the feedback we get from them is gratifying.”
Better Daze Winery
families are a Big thing here; We’re Very family-orienteD. people Will Bring laWn Chairs, graB a Bottle anD sit anD listen (to oCCasional liVe musiC) anD there Will Be kiDs playing soCCer. it’s niCe to see.”
“We run a pretty wide range of people in the summer months and fall,” Johnson said. “There are tourists … because of the baseball (camps), but then we have quite a number of locals as well that come and bring family and friends. We get some from sur rounding towns (and) as far as Utica, so I would say it’s a real mix of people. We get families and a pretty wide age range – maybe from late 20s to later 50s.
“The funny thing about wine (is that) we go all over the demo graphics, from younger people just starting in, to older people who really enjoy wine,” he said. “Families are a big thing here; we’re very family-oriented. People will bring lawn chairs, grab a bottle and sit and listen (to occasional live music) and there will be kids playing soccer. It’s nice to see.”
Guests enjoy wine and more outside at Pail Shop vineyards and offers plenty of outdoor seating, right.
Rustic Ridge Winery is at 2805 state Highway 80, Burlington Flats. A white blend is backgrounded by farm fields and a rainbow at the winery, right.
Find “Better Daze Winery” on Facebook or visit betterdazewinery.com
AZARPAWineRidgesticRURyiLsHOPVineydsBetteRdeWineRy COLLINSALLISONONTRIBUTEDCPHOTOSONTRIBUTEDCPHOTOS
suggested sipping
Pail Shop Vineyards
Open noon to 6 p.m., Wednesday through Sunday
2805 state Highway, Burlington Flats
Find “Rustic Ridge Winery” on Facebook, visit rusticridgewinery.com or call 607-965-0626
1732 state Highway 41, Coventry
Open year-round from 4 to 8 p.m., Thursday; 4 to 9, Friday; 2 to 10, Saturday, though Friday night closing time shifts to 8 p.m. in winter
The grounds at Better Daze Winery and Forged Brewing Company are pictured in mid-August and also features indoor seating.
Rustic Ridge, Bennett noted, also features food truck fare, plus a pavilion for showers, parties reunions and more. But the wine, he said, has cultivated a diverse clientele.
Open daily from 11 a.m. to 6 p.m.
Rustic Ridge Winery
Customers, winemakers said, are appreciating their approach.
124 Goose St., Fly Creek
“We’ve turned beer drinkers into wine drinkers,” Jessica echoed.
“Our whole philosophy is being committed to the local com munity and what we can do in our local area,” she continued. “All of our wines have to be New York State-grown grapes, but all varietals that are cold-hardy. We work with grapes that have a unique flavor profile and that’s something we’ve grown to embrace. We offer a range of dry, semi-dry and semi-sweet. We have two dry reds, a dry white, a semi-dry white, two semi-sweet wines – one red and one white – a dry rose and probably our biggest addition is our sangrias. We make fresh sangria with our semi-sweet wine and we make it fresh and serve it cold and you can only get it at the winery. That’s something new that we’re doing, and we do festivals with it. It’s very popular.”
Wine on the rise
Winemakers said, thanks to mid-2000s legislation around craft beverage production and continuing interest, the industry is poised for growth. A March 2022 syracuse.com article notes, “A decade ago, New York State was home to 234 wineries. In the last 10 years, the number of New York State wineries has increased at a healthy rate of 52%.”
“In the wine industry, we’re seeing a lot of focus on developing grapes that can survive our cold winters,” he continued. “I think you’ll begin to see other regions outside the Finger Lakes and Lake Eerie start to become known for high-quality wines. You see this already with the Marquette and La Crescent grapes being grown as far north as the Thousand Islands. These grapes make great wines and are really standouts across all the winemaking regions. I think you’ll also see people take advantage of the op portunity to get multiple types of craft beverage licenses and have distilling and wine making operations located in the same place.”
“The state has been very supportive of agritourism over the past few years, and that has helped small wineries and breweries get started,” Carso said in a written statement. “It has also be come easier for craft beverage producers to get multiple licenses and operate a distillery, a brewery and/or a winery all at the same time. There are a lot of interesting things that craft beverage producers are doing, and that creates plenty of opportunity for customers to have a great experience.
“We’re already planning on expanding in spring and will have our own building,” Darryl said. “We’ve talked about potentially tripling our production next year. We did what we could with what we had this year, but now we’re ahead of the harvest. I defi nitely think you’ll continue to see small places like us popping up.“I think New York State is still booming pretty good with the small craft beer and wine industry,” he continued. “There’s so many smaller wineries and breweries popping up all over the place and it’s nice … because, if you don’t want to go hang out at the bar, you can bring your family and hang out with your friends right at the brewery or winery. It’s just a different feel from going to the bar.” +
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This bouquet was delivered via contactless pickup during the COvID-19 pandemic, from someone to their neighbor. It features large coral poppies, parrot tulips and ranunculus, all by Art Farm, with lupines, roses, mini carnations, hypericum and native wildflowers.
T
Lipari Shue said a return to her hometown helped sow the seeds of business.
“My background is in retail,” she continued, “so there’s definitely an itch to get back to that a little bit, and on my own terms. It’s something I’m really looking forward to.”
he Local Gal has been blooming since April 2020. Found ed by Kaytee Lipari Shue, an Oneonta native, The Local Gal provides floral arrangements for everyday occasions, including birthdays, get-well, sympathy, just-because and more, while also servicing weddings, graduations and other largescale
“I particularly loved Stoeger’s on River Street in Oneonta,” she said. “I thought to myself, ‘That’s where I want to end up,’ but for some reason, I didn’t pursue it … until my mom passed suddenly in 2018. I just couldn’t return to my job at the time with the same enthusiasm as I did before.” It was around that time, Lipari Shue noted, that she began working part-time at Fleurtacious Designs, a floral shop in Latham, New York.
a fondness for florals
By Chrystal saVage
20 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
“Weevents.don’t have a physical retail location … yet,” Lipari Shue said. “I would love to open a shop on Main Street several years down the road. I’m planning for it, but I need to get it right at a time when it’s right to pivot.
Local Gal In The Bringing the Great Outdoors
Lipari Shue, a representative on the Oneonta City Council, said her love of flowers took root as a child.
homegrown support
“Mypractices.busiesttimes are traditional flower-giving holidays, such as Moth er’s Day and others,” she said. “Since it’s just me, I need to work smart, so I usually come up with a few differ ent designs and sizes that people can choose from, which helps to limit bespoke orders around those times.
If you or someone you know is looking to bring nature’s wonder to their tabletop, visit theLocalGal. square.site, find @theLocalGal on Facebook follow @thelocal.gal on In stagram or call at 607-643-3171. +
Lipari Shue is pictured holding stems of delphinium, a personal favorite.
And The Local Gal’s customer base, Lipari Shue said, is growing organi cally.“Ilove when someone from out of town finds me on Google, checks out pictures of my work and then choos es my shop over the others; it’s really validating,” she said. “I love creating everyday flower arrangements and helping to make someone’s day on a Tuesday. My tagline is ‘your life is an occasion.’ Life is short, so use the good china.”
PHOTOS CONTRIBUTED
‘My thing is kind of a lot of interesting textures, which you see here in some of the different petal shapes and a lot of smaller filler flowers like the sumac,’ Lipari Shue said.
“I started The Local Gal when the pandemic was just becoming a local issue – my first big foray was Mother’s Day that year,” Lipari Shue continued. “I was only expecting to get a few orders, but I was blown away by the response, and ended up having to cap it. I think the pandem ic has really turned people’s attention to local business and the impact of where their dollars are going, so that has been a movement that has really positively impacted me starting out.”
my tagline is ‘your life is an oCCasion.’ life is short, so use the gooD China.”
“After my mom passed, I had my son Henry in 2019 and moved home with my husband Jared to restore and live in the house I grew up in,” she said. “Since then, I have been able to scale my business in a way that works best for me and my family, having the ability to take on or turn down work as I need to.”
Lipari Shue said the reception has been great, helping her cultivate savvy
left: A birthday bouquet by The Local Gal features dahlias, anemones and parrot tulips with petite yellow ranunculus, all grown by Art Farm Flowers in Cooperstown. The fern is a touch from Lipari Shue’s own garden and the alstromeria, white tulips and pink mums add further dimension.
right: This hand-wrapped thank-you bouquet, using sustainable recycled newspaper, features regionally grown peonies of the myrtle gentry variety from Three Roots Peony Farm with bells of Ireland, alstromeria, wax flowers and an herb from Lipari Shue’s garden.
Below: This rustic rowboat arrangement highlights large coral charm peonies alongside carnations, spray roses, alstromeria, ruscus, wax flowers and sprengeri asparagus fern at The Rosemary at Spano Lake.
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WantedWriters
Upstate Life Magazine, The Daily Star’s premier glossy publication, is in need of creative, energetic freelance writers to cover lifestyle stories of interest in our four-county coverage area. If interested, contact Allison Collins, editor, alliedcollins@frontier.comat
“The black willow is considered a small to medium-sized tree, growing between 10 and 60 feet,” cornell.edu notes. “Leaf blades are up to five inches long, narrow and tapering to an elongated tip, with mar gins finely serrated. They bloom from April to May and have bright yellow-green twigs that bear yellow-green catkins.” The bark on the tree itself is typically ragged and gray and, though bark is easier to harvest in spring and summer, can be harvested year-round.Willowbark can be administered in an easy-to-brew tea or a tincture, concentrated over several months. It can be found and harvested or purchased from health-food and grocery stores or online.
Willow Bark Tea
America, and 15 in New York State, white willow is especially potent and, together with purple and crack willow bark, typi callly used in storebought medicinal willow bark
“Theblends.bark of white willow contains salicin, which is a chemical similar to aspirin (acetylsalicylic acid),” mountsi nai.org states. “In combination with the herb’s powerful anti-inflammatory plant compounds, called flavonoids, salicin is thought to be responsible for the pain-re lieving and anti-inflammatory effects of the herb. White willow appears to bring pain relief more slowly than aspirin, but its effects may last longer.” Known for its skin-clearing and -toning properties, sali cylic acid from willow bark is also popular in natural skincare products. And willow bark water (made by simply placing willow twigs in water for some days) can be used as a root boost for plants or propagating plant cuttings.
By allison Collins
Though there are more than 400 willow varieties native to Europe, Asia and North
“Willow bark … continues to be used to day for the treatment of pain, particularly low back pain and osteoarthritis, headache and inflammatory conditions such as bursitis and tendinitis,” the site continues.
Cornell.edu notes that black willow, or Salix nigra, is the most common variety in New York, but also “holds the distinction of having one of the most extensive ranges across the United States.”
Willow bark tea, particularly, makes an easy antidote to headaches, fever, joint and stomach pain and more. It is often called nature’s “aspirin,” for its comparable effects to the over-the-counter painkiller.According to mountsinai.org, “the use of willow bark dates to … 400 B.C., when people were advised to chew on the bark to reduce fever and inflammation.” Most sources agree that its use began in ancient Egypt and Sumeria.
or centuries, healers and herbalists have looked to the woods for the cure to what ails.
24 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
F
Cookin’ Collins WITH
Directions:
CinnamonWater sticks, optional Honey, optional
Ingredients: Dried willow bark
Willow bark tea made with black willow bark cooks down to a deep umber tone
10741 852 11963
WILLOWTEABARK
Recommendedwomen.dosesvary, depend ing on the potency and species of willow bark used. A cup of tea can be an appropriate amount for relief of general aches and pains, though some sites recommend up to three or four cups a day (though not more than that).
The tea can taste slightly bitter. Beyond cinnamon or honey, other add-in options include lemon or ginger. +
Using a coffee filter or fine-mesh strainer, strain the tea into a mug and serve. Add honey or other mixins, if desired.
Note: Individuals allergic to aspirin should not use willow bark tea. Nor should children or pregnant or breastfeeding
10.
PHOTOS BY ALLISON COLLINS
To harvest:
9.
Simmer on the stovetop or over a campfire for 10 minutes, then allow to steep for 30 more. If desired, add a cinnamon stick during this portion of the process.
In a kettle or saucepan, combine roughly 1 tbsp. dried willow bark for every 8 oz. of water.
1. & 2. Using a sharp knife or a vegetable peeler, remove just the outer bark, revealing the pale green inner bark. 3. The inner bark, pictured, contains the pain-killing compounds. 4. Black willow, pictured, is the most common willow species in New York State. 5. Leftover branches can be placed in a vase or jar of water and, after some days, the water enriches potted plants or gives plant cuttings a head-start when propagating. 6. Trim thin, young branches and don’t harvest from the tree trunk or base. 7. Separate the inner bark shavings from the outer bark and allow to dry. 8. Once dried, snip bark into small pieces, for storage and easy measuring. Combine dried bark chips with roughly 8 oz. of water for every tablespoon of bark. Bring mixture to a rolling boil before steeping for 30 minutes.
Trim a small cluster of willow branches roughly the diameter of a finger, but not thicker. Cut branches, rather than taking bark from the base or trunk of the tree, as this could damage the tree.
Remove leaves. Using a sharp knife or vegetable peeler, peel the outer layer of the bark from the branch, then peel and harvest the slightly green inner bark. This is what you’ll keep for the tea. Allow inner bark to dry, out of direct sunlight.
Break or snip dried bark into chips for ease of measuring. Store chipped bark in an airtight container.
| mARk SImONSON
he last week of May was a special one for the Iroquois Indian Museum in Howes Cave. It marked the 30th anniversary of the site’s opening, on the road leading to Howe Caverns. That opening marked a milestone for the museum, which originated nearly a dozen years earlier in another nearby location.
BRIGITTEWERNER
An interesting sequence of events made the museum possible, all happening during the 1970s. Two anthropologists, Christina Johannsen and John Ferguson, had been working with an Iroquois organization to create and publish “Iroquois Arts: A Directory of People and Their Work.” In this, more than 600 Iroquois artists and craftspeople were interviewed and their work photographed in 14 Iroquois communities, from Wisconsin to Quebec. In the Iroquois kitchen of Tam and Stan Hill, Tam suggested to Jo hannsen, “You have learned so much about art and craftwork, you should have a museum.” The idea was well received, though not immediately realized.
Years later, at a Schoharie County Arts Council gathering, John Ferguson and Rudy Snyder discussed a vacuum left in the region with the closing of the popular Iroquois life group dioramas at the New York State Museum in Albany. The discussion led to the idea of starting an Indian museum in Schoharie. Snyder was then the
head of the Schoharie County Histor ical Society, and offered to help.
26 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022
T
funding to fruition
The Walls Talk BY SIMONSONMARK
Ideas came together when a board of trustees for the Schoharie Museum of the Iroquois Indian formed during the summer of 1980, chaired by Dr. John Ferguson, a professor of anthropol ogy at the State University of New York at Cobleskill. By that December, a memorandum of understanding was signed between the new museum and the Schoharie County Historical Society, allowing use of the second floor of the Badgley building in the Old Stone Fort Museum complex for up to 10 years, with free rent and utilities.
Christina Johannsen had been working on her doctorate in anthro pology and museology at Brown University around this time. She attended a meeting in the living room of Catherine and John Ferguson, with Gail Shaffer, then a member of the New York State Assembly and a Schoharie County native. Johannsen was looking for a museum position in an urban area, and Shaffer urged her to stay in Schoharie County to build something of value, rather than taking her talents away to the cities.
The Schoharie Museum of the Iroquois Indian opened its doors to the public on May 10, 1981. Dr. Christina B. Johannsen was the first director, a non-salaried position. Popularity of the muse um grew slowly, and the first Iroquois Indian Festival was held in September 1982 on the grounds of SUNY Cobleskill. It would become an annual event, still popular in Howes Cave.
Top: A view of the museum and the Big White Tent in 2011, where many outdoor events are held through the museum’s season. The tent has since been replaced by a permanent amphitheater.
City historian Mark Simonson grew up in Oneonta, but like many, left to explore opportunities elsewhere. He returned in 1997.
“What we’ve ended up with is a compromise between what we’d like if money was no object and reality,” John Ferguson told The Daily Star just days before the museum’s opening, Friday, May 29, 1992.Atthe time of the opening, the Iroquois Indian Museum includ ed an outdoor amphitheater, children’s museum, contemporary and historic Iroquois exhibits, a museum shop and a 40-acre nature park.
The museum board of trustees began searching for a permanent home in 1983. They selected a site at the base of the hill of Howe Caverns, a perennially successful tourist destination. The trustees raised enough money to put a down payment on a 48-acre plot, taking a mortgage from the owner for the difference. The mort gage was paid off quickly.
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.
| DAILY STAR FILE
highlighting history
Collette Lemmon, curator of exhibitions, said, throughout the day, visitors will learn about skills involved in making ancient tools.“We have a lot of volunteers who are very good at these lost skills, and they’ll be on hand with archaeological knowledge, as well as to produce flint and stone tools,” Lemmon said. “They’ll be demonstrating this with big nodules of flint. Visitors will also be able to learn about and try their skills, if they’d like to create a tool.”
The Iroquois Indian Museum will be open until Nov. 30 and re-opens April 1, 2023. The nature park is open year-round. For hours and information, visit iroquoismuseum.org. +
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.
We’re Constantly Changing our exhiBits anD interaCtiVeeVents. there’s somethingalWaysneWtosee.”
“We’re constantly changing our exhibits and interactive events,” she said. “There’s always something new to see.”
Especially in the fall months, the nature park is attractive for walks as the foliage turns in our region. An event worth taking in will be held from 10 a.m. to 4 p.m., Saturday, Oct. 15, for Early Technology Day.
Fire-making will also be demonstrated — not with flint and steel, but by friction, as in the days before metal or steel were introduced in the region.
Lemmon says if one has visited the museum five, 10 or many years ago, what they’ll see now is much different.
Museum archaeologists will also be on hand to identify any items that visitors may have found while digging in the area. They’ll help determine if it’s an artifact or a naturefact, and if it is a tool, whether they can actually date it to the time period and purpose for which it was used.
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.
Lemmon said that Mike Tarbell, a cultural interpreter, is sched uled to demonstrate hunting with and throwing a tool called an atlatl, used before there was the bow and arrow. Lemmon describes an atlatl as an extension of your throwing arm that hooks on the back of a spear. An atlatl can be very accurate and go far. Tarbell uses these tools he made.
Fundraising, planning and architectural work followed. Getting a major funding source proved difficult, so the original plan for a $2.8 million museum building with a longhouse-like appearance had to be considerably scaled back to $1.2 million, and from 20,000 to 7,100 square feet. With the help of the Farmer’s Home Administration financing, building began in September 1991. To save money, volunteers hand-stained 30,000 cedar shingles used on the building during the winter months.
Construction continued hurriedly before the new site of the Iroquois Indian museum opened on may 29, 1992. This photo was taken about 10 days before the opening.
28 | UPSTATE LIFE MAGAZINE | OUTDOORS 2022 332 North Street •West Winfield 315-794-9134 Buying and Selling Guns and Ammo Estates or Collections Single Item of Entire Collections TopDollar Paid Cash Meeting even your most basic needs Windows & Doors Kitchens & Baths We have afull selection of energy efficient windows and doors in stock. Come see our solid wood kitchen cabinets &bathroom vanities MANY ITEMS IN STOCK CUSTOM ORDER TO FIT YOUR NEEDS 4189 STATEHWY.28, MILFORD,NY~607-286-7856 Hours: Tuesday• Friday8:30-5; Saturday8:30-4; Closed Sunday&Monday www.anjwindows.com Find nearby places to hike, paddle, cycle, and explore! Complete the Fall Octet Challenge to earn a free patch and be listed on the Challenge Roster! OTSEGOOUTDOORS.ORG Mediumship and Psychic Readings Classes & Workshops Intuitive Life-Coaching Mentorship, Home Parties Readings via phone, zoom or In-Person look for the next issue of upstate life magazine, publishing in october 2022
PHOTOS BY ROBERT TITUS
BY ROBERT AND JOHANNA TITUS
T his is the outdoor issue of Upstate Life, and that is an area of expertise for we geologists. The two of us spend so much time outdoors and we visit a lot of scenic locations. We always enjoy the vistas, but we believe deeply that our understandings of the geological histories of those locations contributes enormously to our pleasures. Let’s give you a good example: Have you ever crossed the Hudson and visited Olana? That’s the onetime home of Frederic Church, regarded by many as the most successful artist of the legendary Hudson River School of landscape art. Olana is a 250-acre estate surrounding a Moorish Revival mansion where Church and his family lived dur ing the late 19th century.
Church was not only a brilliant landscape painter; he was equally brilliant as a pioneer in landscape architecture. He saw his 250 acres as a work of art, and he spent 30 years working on that art. He planned everything for its visual impact. He ripped up many trees to open up views. He planted many more of them for the green ery they brought to his grounds. But most importantly, he produced what became known as “planned views.” He hoped that wherever a person would wander at Olana, there would be a grand scenic image. He designed long, winding driveways to offer a new scene at every carefully planned turn. His mansion was designed to deliver fabulous views from every window and porch.
Head north from the mansion and find your way to the North
The Catskill Geologists
As this is a geology column, let’s get to the geology. Before Church and his planned views, there were glaciers at Olana. Church Hill was overrun by a massive ice sheet early in the Ice Age. Much later, a smaller valley glacier descended the Hudson Valley. It was the ice that shaped Church Hill and cre ated all the scenery and ultimately each of the planned views. When we visit the North Meadow, we see the approach of the ice. When we look to the Rip Van Winkle Bridge, we look down into a valley filled with an advancing glacier. Turning south, we see the whole Hudson Valley filled with ice. It is such a privilege to roam the grounds at Olana, but it is even better when you understand the Ice Age history that helped make Church’s estate – and his art. +
OUTDOORS 2022 | UPSTATE LIFE MAGAZINE | 29
Contact the authors at randjtitus@prodigy.net or join their Facebook page, “The Catskill Geologist.” Also, read their blogs at thecatskillgeologist.com.
Top to bottom: The North meadow at Olana is seen in this undated photo. One of many scenic overlooks at Olana. The view from atop Crown Hill at Olana. The view from the south-facing porch at Olana is considered by the authors to be one of the best.
And it is all still there, exactly as Church envisioned it. In fact, it is better than Church ever im agined, as the trees have all grown up. You can get a map of Olana online at olana.org/park-map and we suggest printing it out and going for a walk.
ice age art
PlannedOLANAViewsat
Meadow (our first photo). Gaze north and see the view of Mt. Merino and the western Tacon ic Mountains. Wander west to the scenic overlook (our second photo). That’s looking out over a steep slope that guides your eyes toward the Rip Van Winkle Bridge (built long after Church died). Return to the mansion and find your way to the view from atop Crown Hill (our third photo). Each of these sites presents the viewer with a scenic and thoroughly planned vista. But, by far, the best planned view is from the south porch of Olana itself (our fourth photo); it’s truly breathtaking. Always remember that each of these views is an original Frederic Church work of art. And, unlike a canvas paint ing, each of these changes, hour by hour, day by day and season after season.
shaping the land
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