Upstate Life Fall 2020

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TA - I E ON EE FR KE T’S

FALL 2020

A History & How to Make Your Own Community Garden Harvests Connection in Delhi

Making it Count: 2020 Voting Methods

At-Home Halloween Fun in the Age of COVID-19

FALL 2020

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VOLUME 14

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ISSUE 6

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Community Garden Harvests Connection in Delhi

Middleburgh is Home to Unique, Octagonal Architecture

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

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At-Home Halloween Fun in the Age of COVID-19

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

Volunteers Give Back to the Community

Making it Count: 2020 Voting Methods Exercise Your Right to Vote During the Pandemic

Publisher Fred Scheller

Forget About It! The Beauty of Fall-Planted Bulbs

Editor Denielle Cazzolla

Only Natural Fresh Fall Beauty

Managing Editor Allison Collins

Simmering Cider

Graphic Designer Tracy Bender

A History and How to Make Your Own

Advertising Director Valerie Secor

166-Year-Old Octagon Home Still Stands this October

Fun and Inexpensive Ways to Create Holiday Fun

On the cover

The Old Walls Talk How Oneonta’s Normal School Bounced Back in 1894

Cookin’ with Collins Brown Butter Butternut Squash Sauce

Geology Day Trip Across Hudson Bridge

Business Directory Meet the Locals Janette Johnson of Unadilla prices justpicked pumpkins at Covered Bridge Farm Market, 309 Covered Bridge Road, Unadilla, in late September.

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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 © 2020 - All rights reserved.

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ALLISON COLLINS

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Visit rtjresorts.com.

COMMUNITY G ARDEN Harvests Connection in Delhi STORY AND PHOTOS BY ANNA KRUSINSKI

Nearly everything at the garden has been grown from seed in Birdsong’s onsite greenhouse.

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ust a few miles from the village of Delhi at 38480 state Highway lies Birdsong Farm Community Garden, an oasis tucked among winding stone walls, a beautiful farmhouse and a sprawling barn.

Two years ago, Richard Lanson, owner of Birdsong Farm, approached Cornell Cooperative Extension of Delaware County Horticulture Educator Carla Crim about turning his horse arena into a community garden. Hoping to give back to the community and offer his space as a hub for learning, a community garden seemed like the perfect opportunity.

In its second year of production, Birdsong Farm Community Garden is managed by a cooperative community of volunteers, members of which share the responsibilities of planting, tending and harvesting. With raised beds and wide gravel pathways, the garden is accessible to individuals of varying ages and mobility levels. Experienced gardeners and educators are available to guide garden volunteers of different skill levels, as well.

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Big Yields Phase 1 of the community garden features 24 large beds of vegetables and four smaller beds of herbs and flowers. At Birdsong, gardeners enjoy hands-on learning in bio-intensive gardening practices, which focus on growing large numbers of plants in small spaces, and employ techniques such as tight crop rotation to prevent disease and increase soil nutrients.

For those interested in organic gardening, Birdsong is an excellent place to learn. No pesticides, fungicides or chemicals are used on the plants. Instead, overseers opt for disease-resistant varieties of plants and use “quick hoops” with protective nets to keep bugs away from vulnerable plants, such as kale and mustard greens. They also take advantage of companion planting, mixing mutually beneficial plants such as basil and tomato, and planting flowers such as marigolds to attract helpful insects and deter others.

For Phase 2, gardeners have turned their attention to flowers.

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1. The garden includes a variety of peppers, ranging in spiciness from mild (poblanos) to hot (including jalapeùos and the infamous ghost pepper). 2. One example of succession planting at the community garden is sunflowers staggered with veggie plantings. 3. Phase 2 of the community garden focuses on colorful cut flowers. 4. Birdsong gardeners grow several varieties of amaranth, including, at left: Autumn’s Torch, Velvet Curtains and Hot Biscuits, at right. 5. Lambada bee balm is just one of the many flower varieties grown at Birdsong Community Garden.

6. The community garden includes beehives, tended by beekeeper Christina Mitchell from Eagle Hollow Farm in Walton.

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is a shift happening “inThere the floral industry, as more people are looking for locally grown flowers for weddings and other special occasions. We want to teach people how to grow and harvest those types of cut flowers, and we hope to support the growth of flower farms in our region.

Retired florists will lead floral arrangement classes in the recently built garden building. Art classes are also planned.

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— Carla Crim, Cornell Cooperative Extension of Delaware County Horticulture Educator

Betsy Busche, owner of Spongetta’s Garden in West Winfield, was brought in to help with all aspects of cut-flower farming, from seed selection to bouquet-making. Focusing on cut flowers, Crim said, is indicative of market trends.

“There is a shift happening in the floral industry, as more people are looking for locally grown flowers for weddings and other special occasions,” she said. “We want to teach people how to grow and harvest those types of cut flowers, and we hope to support the growth of flower farms in our region.”

The flowers beds include mostly annuals and some perennials, all of which have been grown from seeds or bulbs. Vibrant Birdsong blooms include zinnias, snapdragons, black-eyed Susans and lavender, along with old-fashioned varieties such as sweet William, delphiniums and amaranth. Phase 2 also includes extended vegetable beds with potatoes, beets, broccoli, pumpkins, squash, sweet corn and seascape strawberries, which produce berries all season long.

Growing More than Gardens Aside from the gardening know-how that Birdsong offers, it is also a hotbed for community and connection. Particularly 6

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during this past spring and summer, the garden offered a respite for many of the volunteers, providing an enjoyable and engaging way to spend the months of quarantine caused by the spread of the novel coronavirus.

The fruits of the gardeners’ labors have extended beyond the garden walls, with harvested produce being donated to local food banks and senior centers. Volunteers also go home with plenty of fresh, organic goodies to enjoy and share with friends and family.

(Ground cherries and shishito peppers were favorites among this year’s volunteers.)

A new community garden has also sprouted in Stamford, offering locals the chance to tend their own plot in an allotment arrangement. Gardens are being installed in Downsville and Walton, too, with an additional six gardens planned for next year in other communities. The gardens will take shape in conjunction with the Seed to Supper Program, a beginning gardening series offered through CCE of Delaware County.

To learn more about these and other garden projects, contact Crim at ceh27@cornell.edu or find “Birdsong Farm Community Garden” on Facebook. +

Making It Count: 2020 Voting Methods, Means & More

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he right to vote for government leaders is one of the most fundamental rights afforded Americans. When the founding fathers drew up plans for the nation, they agreed: Presidents, not kings.

As this country has grown, that right expanded. While the right initially only included white landowning males, in the late 19th century, African American men were given the legal right to vote, though they functionally could not vote in much of the country until the mid-20th century. And 100 years ago last August, the cries of the suffragettes were finally heard, and women were given the right to vote. In the 1960s, a movement began to lower the voting age from 21 to 18, as people argued that young men were dying for their country in Vietnam three years before they were officially given a legal voice – a movement that culminated with the 26th Amendment to the U.S. Constitution in 1971.

Pandemic Prompts Polling Questions In 2020, voting is a legal right guaranteed to all citizens over 18. This year, however, voters are faced with unique and nearly unprecedented circumstances, as the ongoing pandemic caused by the spread of COVID-19 makes getting to the polls a potentially risky undertaking (nearly unprecedented because, from 1918-1920, approximately 675,000 Americans died from the H1-N1 strain of influenza, according to the Center for Disease Control.)

Across the nation, state and local boards of election are working to ensure that everyone who wants to vote can, and in a way that keeps them feeling safe.

In New York State, voters will have several options to cast

their ballots. With many considering voting early or by absentee vote for the first time, questions are arising about how to guarantee that a ballot is counted and the safety of each voting method, from health and security standpoints.

To address questions around this year’s balloting process in Otsego County, Michael Henrici, the Democratic Election Commissioner, explained.

In-Person, Early or Absentee Each year, the national election falls on the first Tuesday of November. This year is no different, with Election Day falling on Nov. 3. The Otsego County Board of Elections is working to keep voters are safe if they choose to vote in person on Nov. 3, according to Henrici. Election inspectors, the people working at the polling sites, will be provided with personal protective equipment, he noted, including gloves, masks and face shields. Poll sites will be supplied with hand sanitizer, soap and disinfecting wipes. To keep inspectors and others safe, Henrici recommends that voters wear masks and practice social distancing while at the polling station.

For those who feel comfortable voting in person, but would like to avoid crowds, New York is offering early voting. As in 2019, voters can vote in person at the Otsego County Board of Elections at the Meadows Office Complex, 140 county Highway 33W, Cooperstown. Early voting will be available from Oct. 24 through Nov. 1, Henrici said. Voters are encouraged to visit otsegocounty.com/departments/a-c/board_of_elections/ earlyvoting.php for early voting hours of operation, as they vary depending on the day. Henrici noted that the same safety measures will be in place for early voting.

BY CAITLIN OGDEN

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The third method to vote is as an absentee. Absentee voting has been expanded this year, with the New York State allowing residents to apply for a mail-in ballot, citing concern over contracting COVID-19.

There are several ways to apply for an absentee ballot. Up to seven days before Election Day, a paper ballot application can be mailed to the appropriate board of elections requesting a ballot (or these can be downloaded from the Board of Elections website.) Or, voters can visit absenteeballot. elections.ny.gov/ and apply for a ballot online. Finally, voters can mail, fax or email a written request for an absentee ballot to their board of elections, or they can call to request a ballot. If using the third option, voters should know that the ballot and an official ballot application will need to be returned together for the vote to be counted.

The last day to mail absentee ballot applications is Oct. 27, Henrici said, but voters can return applications in person to the board of elections through Nov. 2. Once the absentee ballot is in hand, it can be returned to the board of elections in person on or before Election Day, dropped off to any poll site in the county on Election Day or mailed and postmarked no later than Election Day. Whether the completed ballot is dropped off or mailed, the completed ballot must be inside the oath envelope, Henrici noted, which must be signed, sealed and dated by the voter.

Security Safeguards COVID-19 has not been the only concern on the minds of many voters this year. With the anticipated increase in absentee ballots, questions have arisen over the security of such voting methods.

Voting is safe and secure, Henrici said, and, according to him, in New York State there is no difference between the absentee ballot offered this year or absentee ballots offered previously. While every state has its own rules and regulations, Henrici said, there are safeguards in place in New York to ensure that votes are only counted once.

In New York, a vote in person overrides any vote by absentee.

That means that if a voter requests an absentee ballot, fills it out

and mails it in, then goes to the polls and votes in person for any reason, the in-person vote invalidates their absentee vote. Computer programs compare the lists of voters, flagging duplicates.

If the absentee vote has already been received by the time a voter visits the polls, an asterisk will appear next to their name, alerting the election inspector that an absentee ballot needs to be invalidated.

There are also provisions in place to allow a citizen to vote who has not kept his or her registration information accurate, whether because of a move without changing the board of elections or moving too close to Election Day for the change to have registered. If a voter is told they do not appear in the election rolls, they can request an affidavit ballot, Henrici said.

Affidavit ballots are sealed in an envelope signed by the voter, like absentee ballots. After the affidavit has been reviewed by Board of Elections staff, it will be counted with absentee and affidavit ballots after the election. If a voter is not qualified, the ballot will not be counted, but the information from the affidavit will be used to register the voter for future elections, Henrici said.

A Race to Remember With the expected increase of absentee ballots, in New York and nationally, this year’s election night may not be as conclusive as Americans are used to, as counting absentee ballots will likely take several days. Henrici said that election night results are always unofficial, and races are never declared until after the election.

Henrici noted that the Otsego County Board of Elections is not anticipating any major delays to the normal declaring of races.

Whether voting in person or by absentee, with races for State Supreme Court Justice, State Assembly, Senate, Congressional Representative and President on the ballot, 2020 is a significant election year, destined to be memorable.

No matter where on the political spectrum you fall, exercising your right to have a say in the governance of this country is an important act of expression. For questions about the 2020 election, reach out to your local board of elections or representatives for guidance. And if voting in person, don’t forget your “I Voted” sticker. +

Forget About It!

Daffodils grow from fallplanted bulbs and are among the most common and hardy options for gardeners.

The Beauty of Fall-Planted Bulbs

STORY AND PHOTOS BY ALLISON COLLINS

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or planters looking to get more bang for their gardening buck, bulbs make a great option. Bulbs are a set-it-and-forget-it way to plant, often producing perennial, low-maintenance and low-cost blooms, and fall is the time to get them grounded.

Carla Hegeman Crim, a horticulture and natural resource educator with Delaware County Cornell Cooperative Extension, said bulbs help take some of the guesswork out of gardening, however green the thumb.

“Bulbs are going to give you the earliest, biggest blooms,” she said. “You basically plant and forget: no watering or worrying over whether or not the plant will establish. The bulb will settle in and grow based on Mother Nature’s cues.”

“Bulbs are awesome, because they are super low-maintenance,” Allison McDonough, of Gilbertsville’s Flower Hound Farm, echoed. “They are especially great for a beginner gardener because, once you plant them, that’s pretty much it.”

A Bounty of Bulbs Upstate gardeners, Crim and McDonough said, have many bulb species from which to choose, given the area’s growing conditions.

“Most fall-planted bulb plants thrive in our area,” Crim said, noting that, when buying, area gardeners should look for hardiness in zones 4 and 5, but especially 4.

“The most common ones that come to mind are daffodils and tulips. I feel like daffodils are underappreciated, just because they are so durable and prolific. Think beyond the typical yellow and consider fancy ones that have double petals and a range of colors, from white to peach.”

Tulips, Crim noted, can require a bit more TLC. “Many of the fancy varieties should be treated like annuals: plant in the fall, enjoy for one season and dig up and discard the bulbs,” she said. “There are varieties that will rebloom if left in place, but still benefit from being dug up and replanted. If you

Top left: Dahlias, such as the Arabian variety pictured, will need to be dug out in fall and stored in a cool, dry place through winter. Middle: Fall-planted bulb varieties, such as the tulip bulbs pictured, are available online, in local garden centers and most box stores this time of year. Bottom: A star dahlia blooms in mid-summer. Dahlia bulbs are among the more delicate varieties that should be dug up and stored during colder months.

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Bulbs are awesome, because they are super low-maintenance. “ They are especially great for a beginner gardener because, once you plant them, that’s pretty much it. ” — Allison McDonough, of Gilbertsville’s Flower Hound Farm

have squirrels or chipmunks, you might consider planting them in bulb cages.”

“For this area, for fall planting, I recommend tulips, daffodils and alliums,” McDonough said. “They tend to be bigger than other planting bulbs and are easier for beginners to work with … and another great thing about bulbs is that pests rarely bother them.

“You can add bulb food to the hole before you plant,” she continued, “but it’s not necessary. It should help to give bigger blooms, though, for a longer period of time.”

No matter the size of the bloom, Crim said, bulbs enhance the gardenscape.

“If you want to see blooms in the very early spring, consider varieties like snowdrops, Siberian squill, crocus and grape hyacinth,” she said. “They are tiny, but make a big impact planted en masse. Other varieties that bloom a bit later but are stunning (include) globe Allium, lilies and Fritillaria.”

Some varieties of tubers, Crim noted, function like bulbs.

“Irises, both Japanese and bearded, are actually grown from tubers,” she said, “but are fall-planted like bulbs and quite hardy.”

Less hardy fall-planted bulbs, Crim noted, should be protected through colder months.

“You can certainly grow more tender varieties like gladiolus and dahlias,” she said, “but they must be dug up and stored indoors over the winter.” A repurposed onion bag makes a great option for storing bulbs and can be placed somewhere cool and dry, such as a basement, through winter.

A Winter of Work The ease with which bulbs are planted, Crim said, is also what ensures their success.

“Bulbs are modified stems that serve as food storage for the plant,” she said. “In the spring and summer, the leaves make food via photosynthesis, and send it down to the bulb. After flowering, the leaves die back, but the bulb is still alive and growing roots.

“After the growing season,” Crim continued, “the bulb goes into a temporary state of dormancy and actually needs the cold of winter to continue its life cycle. As the soil warms in the spring, the storage parts of the bulb are broken down to feed the growing leaves. The plant then relies on the roots for water and nutrient uptake, and the leaves start making food for the bulb again. In most cases, the bulb will divide and form one or more additional bulbs that will become plants the next year.”

Because of the necessity of those cyclical conditions, Crim noted, it’s important to plant bulbs when the ground is right.

“Late September to early October should be fine; I always shoot for Columbus Day,” she said. “Resist the urge to put them in too early. You don’t want them to confuse warm soil with springtime, as tender shoots might not make it through the winter.”

“It’s best to order (bulbs) now, or as soon as possible, to get the best selection of fall-planted bulbs,” McDonough said.

“They need about six weeks to establish roots before the winter hits. The only thing to be wary about is the area you plant; bulbs can rot if they get too much moisture.”

According to flowergardeningmadeeasy. com, bulbs should be planted when soil temperatures reach roughly 55 degrees Fahrenheit.

“This happens when average night-time temperatures drop to around 50 degrees Fahrenheit or cooler for about two weeks,” the site states. “If you plant bulbs before the soil cools down, you can have problems, especially in a wet fall. Since most flower bulbs are native to regions with cold winters and dry, hot summers, bulbs planted in warm, wet soil could succumb to rot or mildew.”

“A good rule of thumb is to plant spring-flowering bulbs when the soil temperature six inches below the surface is below 60 degrees Fahrenheit,” garden.org echoes.

What & Where to Buy If buying bulbs locally, Crim suggests Annutto’s Farm Stand in Oneonta or Kelly’s in Cobleskill, though noted that most large chain stores carry bulbs through late summer and fall.

If buying in person, look for firm, dry bulbs and avoid buying soft or mushy bulbs. Also, leave the bulbs’ papery encasings on before placing in the ground.

If ordering online, Crim recommends brentandbeckysbulbs.com, dutchbulbs. com or brecks.com. McDonough noted that she likes hollandbulbfarms.com. +

Top right: Recycled onion bags make a great winter storage option for tender bulbs such as gladiolas, pictured. Middle: Fall-planted bulb varieties such as tulips and daffodils are sold at Unadilla’s Covered Bridge Farm Market in September. Bottom: Daughter bulbs, or offsets, grow from mother gladiola bulbs in this September photo.

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FRESH FALL BEAUTY

The air turns crisp and leaves dance in the wind, calling to mind cozy sweaters, the scent of a wood stove and long evenings tucked indoors. Autumn is here, and it’s time to treat your skin to all that the harvest has to offer. Apples, pumpkins and sunflowers are staples in autumn decor, but did you know they’re also exceptionally beneficial for the skin and hair?

APPLE Not only are apples a delicious autumn treat, they also offer lots of beauty benefits. Apple juice and apple cider vinegar contain malic acid, making them great for gentle, astringent exfoliation. Apple juice is also soothing and restorative for acne-prone and sensitive skin.

See the “Gentle Fall Facial” recipe for how to use apple juice in a face scrub this fall.

PUMPKIN For many, a visit to the pumpkin patch is a beloved fall tradition, but this glorious gourd offers a bounty of nutrition in beauty recipes, too.

Only l a r u t a N

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Pumpkin seed oil and pumpkin seeds are amazing for the skin, thanks to high levels of vitamin E and zinc, plus omega-3 and omega-6 essential fatty acids. Try using ground pumpkin seeds for an exfoliant in the Gentle Fall Facial recipe.

Pumpkin seed oil is an excellent moisturizer that helps fight acne and improve skin tone. It can also be used on the hair and scalp to boost shine and protect the hair follicles, making it especially beneficial for treating overprocessed hair suffering from heat and products.

SUNFLOWER With their cheery yellow hues, sunflowers add a special touch of sunshine to brisk autumn days. You can bring that sunshine to your beauty routine, too. These golden beauties are packed with essential fatty acids and antioxidant vitamins, making them perfect for your autumn beauty recipes.

Sunflower seed oil makes an excellent all-purpose moisturizing oil that’s ideal for all skin types, except oily skin. Try adding a few drops of sunflower seed oil to your hair conditioner or in your bath water for a nourishing soak. You can also use it in homemade body balms, lotions and creams. Sunflower seed meal is equally beneficial for beauty recipes, enhancing a gentle exfoliating scrub because of its high fat content and soft granules. +

Anna Krusinski is the owner of Willow & Birch Apothecary, shopwillowandbirch. com, a Victorian-inspired apothecary and perfumery in Bloomville, where she creates natural bath and beauty products. Contact her at anna@shopwillowandbirch.com.

Gentle Fall Facial

Harvest Hair Rinse

The apple juice in this facial gently removes dead skin cells to refresh skin, while the ground sunflower and pumpkin seeds provide exfoliation.

Apple cider vinegar makes a great hair rinse that controls dandruff, restores the natural pH of the scalp and helps remove product buildup.

Ingredients: 1 tablespoon sunflower seed meal or pumpkin seed meal* 1 tablespoon natural unsweetened applesauce Directions: Mix ingredients in a small bowl. Blend until a smooth paste is formed.

Apply scrub to face, neck and decolletage, gently massaging into skin.

Leave on for 10 minutes, then rinse and follow with your favorite natural moisturizer. *To make your own sunflower or pumpkin seed meal, grind the hulled seeds in a clean coffee grinder until finely ground and almost powdery.

PHOTOS BY ANNA KRUSINSKI

Ingredients: 2 tablespoons raw apple cider vinegar 1 cup distilled water Directions: Mix ingredients in a squeeze bottle.

After shampooing, use a towel to dry some of the water from hair before applying the rinse.

Starting at the scalp and working down to the ends, apply the rinse by massaging gently into your scalp and combing it through with your fingers. Let the rinse sit for a few minutes to work its magic, before rinsing with cool water.

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A History & How to Make Your Own STORY AND PHOTOS BY CHRYSTAL SAVAGE

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pstate New York is rife with rolling hills of changing, autumnal leaves; acres of orchards stretch across upstate lands and cups brim with crisp apple cider from local mills this time of year. But did you know, creating your own batch of the seasonal beverage is easier than you might think?

Apple cider is believed to have originated in Greece, before its consumption by Romans and eventual spread to Europe and Asia.

Less than a decade after their arrival in Plymouth, European colonists began planting orchards of apple trees at nearly every homestead.

Because freshwater was often unsafe for consumption, apple cider became the most heavily consumed beverage for early settlers, adults and children, due to its naturally occurring 85% water content.

Pressing Forward Since then, the market has grown under the consumptive culture of modern America. Mass-produced apple cider is made across the country and upstate New York is home to many mills. Often these locations welcome visitors to explore the orchards and witness the mashing of the fruit on its way to becoming cider.

As big as cider production has grown, it remains a popular, smallscale hobby among many upstaters, and can even be made with what you likely already have in the kitchen - no special press required.

Create Your Own To begin creating your own cider, you will need: • 12 apples of any variety 16

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• Approximately 16 cups of water • Preferred fruits to taste • Preferred spices to taste • Preferred sweeteners to taste • Preferred garnishes • 6-quart pot or crockpot with lid • Vegetable masher • Liquid measuring cup • Large, fine-mesh strainer • 2 feet of cheesecloth Yield: 16 8-ounce glasses, or 1 gallon of cider Begin slicing your apples. The variety of apple, as well as the size and shape of the slices, is of little importance. Consider pairing different varieties or selecting a favorite, but feel free to experiment.

Place the slices in a large pot or crockpot over medium heat with 16 cups of water. During this time, prepare citrus, berries or other fruits if adding to what will otherwise be a traditional blend of apple cider.

This step is optional and allows for personalization, so be creative!

Add whole cloves, cinnamon sticks or other whole spices to the mix. Karan phool, also known as star aniseed, and nutmeg are also complimentary options.

Allow the mixture to simmer for a minimum of four hours.

After the ingredients have cooked to your liking, carefully remove the cover.

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1. Begin by clearing off counter space and gathering ingredients, appliances and utensils. 2. Uniformity of the sliced apples is not important, as they will later get mashed and strained. 3. Place the slices of 12 apples in your (crock)pot and fill with approximately one gallon of water, or until full. Add berries, citrus slices, herbs and spices.

Serve finished cider hot or cold, with lemon, cinnamon sticks, sliced apple or any preferred garnishes.

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4. Cider, pictured after 14 hours’ cook time on high heat in a six-quart crockpot with apples, cloves, cinnamon and water. 5. Mash the cooked contents until the remaining fruit is broken down. 6. Pour, scoop or otherwise transfer the content to the cheesecloth-lined finemesh strainer. Begin slowly and change the cheesecloth as needed.

Mash the solid ingredients to maximize the full extraction of all blended flavors.

Using a liquid measure cup, pour the mixture through a large, fine-mesh strainer lined with twice-layered cheesecloth placed over a gallon pitcher. Periodically, as the strainer fills up with debris, lift the cheesecloth, wringing out liquid from the solid content. Repeat until complete. For increased smoothness, the purified liquid can be strained additional times, further removing any remaining particles.

Granulated white sugar, brown sugar, sugar canes, vanilla extract and other natural sweeteners can be added to taste. Stir and taste-test until achieving your desired balance of tang, spice and sweetness.

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7. Wring out debris-filled cheesecloth over the strainer for additional liquid content. 8.

Transfer filled pitchers to lidded containers for cider storage. Mason jars ensure a tight seal and preserved freshness. 9. Add additional fruits, spices or sweeteners before sealing for storage.

Drink Up Garnish finished cider with apple slices, a stick of cinnamon or a slice of lemon. Grab a light cardigan and a winter beanie before enjoying the beverage served hot on a crisp morning, or chilled with some shades on a warm October afternoon.

Apple cider is a staple of American autumnal tradition, rich in tradition and sure of continued longevity. Enjoy making this classic beverage your own. + 99

Middleburgh’s Octagon House is located at 3924 Route 30, heading northwest. Constructed in 1854, the original structure of the home remains.

CHRYSTAL SAVAGE

166-Year-Old

Octagon Home Still Stands this October

BY CHRYSTAL SAVAGE

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ctagon houses are a peculiar staple of the upstate area and an oddity found in New York more than any other state or providence in the United States or Canada.

Revered for their unique shape and alleged benefits, octagon homes were popularized in the Empire State during the mid-to-late 19th century. It was widely believed in Christian Science that the octagonal design provided additional hours of natural daylight within the home, yielding improved air circulation and thus improving healing, health and the dwellers’ general quality of life.

Captivated by the abundance of natural light and drawing inspiration from Andrea Palladio’s round Temple of Vesta, Thomas Jefferson sought such a home.

Altering the shape in hopes of designing a mathematically perfected structure, Jefferson began construction of his eight-sided home after inheriting a plantation in central Virginia’s Poplar Forest.

Eight Sides for Two Brothers

Revered for their unique shape and alleged benefits, octagon homes were popularized in the Empire State during the mid-to-late 19th century.

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Middleburgh, New York is no stranger to this unique, octagonal architecture. Located just outside the village on Route 30, heading southeast, is an 1854 octagon house that has undergone recent renovations.

The home sits on nearly two acres of land and, beyond an extensive history, is equipped with a new roof, pellet stove, baseboard heaters and a variety of other upgraded features.

This home, centrally located in Schoharie County, was built in the mid-19th century by brothers, Henry and John Calvin Mattice.

The structure was split into equal halves on the interior, with each side mirroring the other and inhabited by one of the Mattice siblings. The layout was duplicated precisely, down to a three-tier staircase which provided John Calvin and Henry access to the first, second, cellar and attic levels.

The Route 30 dwelling originally included two separate kitchens and living spaces, in addition to bedrooms and closets, though no bathroom was included in the house’s original plans. Built of oak timbers from the woodlot on the farm, the lumber was then transported by oxen to a saw and watermill, where they were refined into usable planks. The planks were laid and pegged on top of one another before being plastered over, giving the home a shield against the cold upstate winters.

CONTRIBUTED

Exactly Octagonal From one corner to the next, each of the eight sides of the Mattice home measured eight feet, seven inches. A small, octagonal dome called a cupola sits in the center of the house atop the roof, its windows looking out onto miles of agricultural land and rolling hills.

While it is believed by local historians that this particular octagon home was built with farming in mind and that its unique structure followed nationwide trends of the mid-19th century, there is no record of any such two-family octagon house anywhere else in the country built at that time.

Middleburgh’s octagon house has since been converted into a single-family dwelling and the extensive agricultural acreage has been sold, leaving the structure and other outbuildings on 1.73 acres. The home was recently sold, beginning a new chapter in its history. +

Pumpkins are a staple of the upstate spooky season. Consider using a variety of gourds in your display this fall.

BY CHRYSTAL SAVAGE

At-Home in the Age of COVID-19

W

hile concerns from the federal, state, local or personal level may make for an atypical holiday this Oct. 31, here are a few ideas to still enjoy the spooky season to its fullest.

Begin the day with a fall-inspired breakfast: cinnamon rolls, pumpkin waffles and apple cider or hot chocolate are a good place to start if you are lost for ideas and prefer to make something quick and easy.

Face painting is fun for all ages. Whether sporting a sugar skull or something a little scarier, painting faces is a great way to start Halloween on a festive note that can be carried throughout the day. Make sure your face paint is hypoallergenic and free of any toxins or parabens to ensure that there is no spooky aftermath.

20

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If carving pumpkins or face-painting is outside of your comfort zone, painting pumpkins provides a middle ground that feels festive, but with less mess and quicker clean-up.

Though this year has not been easy, there are plenty of fun, inexpensive and painless ways to create your own Halloween fun this October.

Pumpkin waffles with locally produced maple syrup, home-roasted pumpkin seeds and warm, self-made apple cider will start your Halloween morning off right.

PHOTOS BY CHRYSTAL SAVAGE

Set the mood this Halloween with a homemade candy apple display, seasonal candles and festive sweets.

Carving pumpkins is a tradition in many households and, despite the pandemic, the upstate region still has plenty of pumpkins available. Carving pumpkins is a great way to let kids take their creativity into their own hands. Ghouls too small to handle the carving tools can still get involved by designing their jack-o-lantern with a sharpie or scooping pulp and separating the seeds.

Consider educational opportunities throughout the day. Roasting pumpkin seeds, candying apples or baking a festive pie are good places to start. These activities incorporate math skills and can foster insight and intrigue for young minds, while making a sweet treat they’ll look forward to enjoying.

And, as sweet treats bake, occupying the kids with holiday crafts or a scary movie means big kids and kids at heart can set up a haunted room in

the house. Some costumes, cobweb decor and fog machines are sure to set the tone. For more tentative kids, consider setting up an apple-bobbing competition or a stringed donut race.

Trick-or-treating from house to house may not be what you’re looking for this year, so consider doing it egg-hunt style. Leave candies tucked around your house or property and let your loved ones try to find them. This is a great chance for kids - and adults - to dress up and fill their treat buckets.

Finish the evening with some scary stories and s’mores around the bonfire or snuggle up under the covers with some classic Halloween tales.

Though this year has not been easy, there are plenty of fun, inexpensive and painless ways to create your own Halloween fun this October. + Fall 2020 | UPSTATE LIFE magazine | 21

Look for the

Gift Guide

Publishing in November

The charred remains of the Oneonta Normal School, seen in early 1894. This building was built and opened in September 1889.

T

he State University of New York at Oneonta has endured its share of adversities, surviving two World Wars and the Great Depression while known as the Oneonta State Normal School, a single building at the corner of Maple and State streets.

In more recent years and under a new name, SUNY Oneonta has gotten — or will get through — difficult times, including the Linda Velzy hitchhiking murder in 1977, the Blacklist in 1992 and most recently the outbreak of COVID-19 this September.

Fateful Flames Back when this institution was strictly for teachers, after opening in September1889, it suffered a setback in 1894, which some thought might spell the end of its time in Oneonta. A large fire ravaged the building, but the Oneonta community rallied, ensuring the school stayed in what was still a growing village. The school bounced back in a matter of months.

Classes had finished for the day at 5 p.m. on Thursday, Feb. 15. The fire was discovered shortly after the building closed and, spreading quickly, by 7:30 p.m. the roof had fallen in. So much was lost, but not the hope and confidence that the Normal School would return.

“When will the school reopen?” was a common question asked that Thursday evening of Dr. James Milne, principal of the Normal School.

“We haven’t closed yet,” was his response. He called for a meeting of the school board members at 3 p.m. that Friday at the Metropolitan Theatre, then on Dietz Street, near the lower level of what is today Huntington Park.

Getting Back to Normal By daybreak on Friday, two members of the Normal School Board, the Hon. H.L. Brown and George I. Wilber, were in Albany. The state legislature was in session and within a few hours, a bill had been drafted appropriating $75,000 in 24

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How Oneonta’s Normal School Bounced Back in 1894 The Old Walls Talk

BY MARK SIMONSON

the school’s insurance money to begin rebuilding in Oneonta. The duo also got permission for the temporary use of the Armory on Fairview Street as a site for classes.

While this was going on, The Oneonta Star published an item in the Feb. 20 edition, entitled, “Oneonta’s Opportunity.” It read: “That the state is abundantly able and will make good the loss sustained by the recent conflagration can not be questioned, but the loss to the various societies, the baseball association and to the orchestra falls very heavily…The new building will provide suitable rooms for them, but to refurbish and reprovide with instruments will entail a great expense.

“To the point: Does Oneonta appreciate the Normal School? Do we appreciate the hearty interest and loyalty the students have manifested in Oneonta? The latter responded with more unanimity to the prompt and energetic action of Dr. Milne, the value of whose strategic movement in announcing that ‘the school is not closed,’ cannot be overestimated, and are working with greater diligence for the success of the school.

“The prevailing sentiment throughout the village is that some movement should be inaugurated, and at once, to give them financial encouragement.

“The STAR is certain that our citizens appreciate the Oneonta Normal School as never before and are but waiting for the opportunity to manifest, in a substantial way, their interest in various enterprises of the students.”

At the Friday afternoon meeting, Dr. Milne informed those gathered about the money to start rebuilding. Classes would resume that Monday, with the teacher training unit held in the Stanton Opera House, where 125 Main St. is found today, and all others at the armory. As most students lived near the burned-out Normal building, George I. Wilber furnished special street trolley passes to take them to and from the downtown sites.

CONTRIBUTED PHOTOS

A view of Old Main as seen in 1904, taken from what is today’s East Street. This replaced the original structure, destroyed by fire in 1894.

JAMES A. MILNE LIBRARY ARCHIVES, THE STATE UNIVERSITY OF NEW YORK AT ONEONTA

A view of Chapel Hall, the auditorium at Old Main, in an undated photo.

Old Main is seen being torn down in the early months of 1977.

Classes began, and by the next day nearly all members of Normal School Board were back in Albany advocating for another bill to appropriate further funding for the completion of the new building.

The old site was suitable, as the massive foundation was intact, and some brick was salvageable. The local board sought $100,000.

The appropriation bill was introduced to the Assembly and Senate around March 1. George I. Wilber sent an enthusiastic telegram to The Oneonta Herald on Mar. 8, as he and board members were in Albany to follow the progress. It read: “Normal school bill has passed assembly, received ninety-four votes, unanimous consent. Gold pen was purchased for Governor’s signature, and the bill was signed by him at 3 p.m.”

Bids for the construction of the new Normal School opened that April 3 and the Oneonta company of Barnes, Lewis & Wilson got the nod. Though their bid was higher than the Elmire-based frontrunner, that company was unwilling to complete the building by Sept. 1.

The new building was a bit larger than the old one, and a portion of it was ready for classes on Sept. 5, while others were still held off campus. In December, the new building was officially dedicated.

The Oneonta Herald commented in its Sept. 13 edition: “The new Normal building, large as it is, will be none too large, for the increased attendance in a few years more will make even the present seemingly ample quarters inadequate.”

This was true before the turn of the 20th century, but these planners had no idea what was ahead in the late 1940s. Many new “walls” of buildings were created on a hillside campus from the late 1940s through the early ‘70s, as part of a massive expansion of the total State University of New York system under Gov. Nelson A. Rockefeller.

The original building of the Normal School was gradually abandoned and left behind, in favor of the “new” campus during this expansion. It fell into disrepair and was demolished in early 1977. +

Something to Celebrate The board members returned to Oneonta by train to a hero’s welcome. When they arrived at 7 p.m., Normal students and faculty had gotten a carriage, trimmed with school colors, a marching band was on hand and a massive group of students and townspeople were assembled. The board members were escorted to the carriage, and using attached ropes, roughly 100 willing hands pulled the carriage up Broad Street and to the Windsor Hotel on Chestnut Street, where the NBT Bank is today. The celebration began and lasted until about midnight.

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.

COLUMN & PHOTOS BY ALLISON COLLINS

Butternut squash, onion and carrots form the base of this creamy pasta sauce.

Brown Butter Butternut Squash Sauce Butternut squash can be many things – a standalone side, soup, ravioli filling, a vessel for stuffing or a risotto staple – but one of my favorite ways to serve it is as a velvety, spice-infused sauce for pasta.

Brown Butter Butternut Squash Sauce is a produce-heavy twist on a traditional, cheesebased sauce, without forfeiting any of the creaminess, and it’s a great way to use one of autumn’s latest-growing and most versatile crops.

Though typically treated as a vegetable, butternut squash is a fruit belonging to the winter squash family and full of fiber, vitamin C, potassium and magnesium. Even the seeds, found in the blossom end of the squash, are edible, raw or roasted. The easy26

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to-grow squash is ripe when the skin turns a pale orange, and the darker the inner orange flesh, the sweeter and nuttier the flavor.

While ready for picking in late summer and through autumn, because of the thick, tough skin, butternut squash will keep for two to three months if stored in a dry, cool spot around 50 degrees Fahrenheit.

This pasta sauce blends the nuttiness of browned butter with the natural nutty flavor of roasted butternut squash, all balanced with the salty bite of good parmesan and a dash of savory sage. Though cider donuts and pumpkin-spice sweets hold a place in my fall-loving heart, this smooth and squashy sauce is up there on my list of autumn eats.

Cookin’ WITH

Collins

BROWN BUTTER BUTTERNUT SQUASH SAUCE Recipe: 1-2 tbsp. olive oil 1 large butternut squash, peeled, seeded and cubed (or two small squashes) 1 yellow or white onion, roughly chopped 2 carrots, peeled and chopped

1

2-3 cloves garlic, peeled and crushed 1 tsp dried thyme 1 c. butter Kosher salt Black pepper ¼ tsp. nutmeg 1 tsp. dried sage 3 c. chicken stock 2/3 c. heavy cream 1 c. grated Parmesan cheese, plus extra for topping Directions:

2

Preheat oven to 375 degrees Fahrenheit.

On a baking sheet lined with parchment paper or foil, toss cut squash, onion, carrots and garlic cloves with olive oil and thyme.

Roast vegetables until tender and slightly browned, about 40 minutes. Remove from oven and allow to cool slightly.

Brown butter over medium heat in a large, heavy-bottomed sauce pot. Be careful not to burn the butter, watching it bubble and foam until just slightly brown.

Reduce heat and add roasted vegetables to the browned butter. Mix in nutmeg, sage, salt and pepper; toss to coat and sauté for a minute or two.

Pour in chicken stock, return heat to medium and bring mixture to a simmer. Simmer for about seven minutes and remove from heat.

Using an immersion blender (or working in batches in a traditional blender), puree mixture until smooth.

Return to low heat. Add in cream and grated cheese and stir to combine.

Re-season with additional salt and pepper, to taste.

Toss warm sauce with pasta, prepared according to package directions.

Sauce can also be refrigerated in a sealed container for up to a week or frozen. +

Top finished pasta with additional parmesan cheese.

3 1. Butternut squash fruits are ready to pick when the thick skins turn pale orange. 2. Since all the cut vegetables get roasted and pureed, don’t be too fussy about uniform chopping. 3. Add dried spices when the butter has just begun to brown and foam.

T I P S

 Peeling and cutting butternut squash can be a real forearm workout.

If tight on time or just looking to simplify, buy pre-cut squash; just be sure to purchase dry, firm cubes.

 Cutting butternut squash can also be made easier by slicing several slits in the skin and microwaving the squash for three minutes, then peeling and cubing.

 Consider topping sauced pasta with crumbled bacon, roasted pine nuts or slivers of fresh sage for more fall-y flavor.

 If overloaded with a butternut squash bounty while in season, consider freezing cut, ready-to-use squash pieces. To do this, peel and cube squash, spread on a parchment-lined baking sheet and place in the freezer until cubes are hard. Once frozen, squash is safe to bag up or place in a freezer-safe storage container.

Fall 2020 | UPSTATE LIFE magazine | 27

Across Hudson

BRIDGE O ne of the most successful tourist attractions in the Hudson Valley has been the Walkway Over the Hudson. It was once just a railroad bridge that spanned the Hudson at Poughkeepsie, before falling into disuse and eventually crumbling. But, instead of tearing it down, it was refitted.

The old railroad line was replaced by a footpath and it was opened to the public.

People were welcomed to walk across it and enjoy a spectacular scenic view of the Hudson River. Not surprisingly, it caught on and thousands visit the Walkway Over the Hudson annually.

The experience and the views make any

BY ROBERT AND JOHANNA TITUS

travel worth the effort. The parking lot on the western side is ideal, so go there and head out onto the bridge.

About a half mile out, visitors will reach the center of the span and can look down onto the river. This view is everything we could possibly hope it to be. Look north, look south and enjoy.

Gazing at Geology

Geology Day Trip

As geologists, we prefer to look north, our gazes drifting into the past and entering the Ice Age. Coming down the valley is the last advance of an Ice Age glacier. This is the Hudson Valley glacier, and it fills the space where the Hudson River channel is today.

Looking east on the walkway, visitors can see the hill, an Ice Age drumlin, in the distance.

Fall 2020 | UPSTATE LIFE magazine | 29

Views of sandstones greet visitors at the west end of the bridge.

The front of the glacier would have boasted a cliff of ice, dark blue in color.

Great black crevasses would have cut through the ice. The glacier, viewed eons ago, would appear snow-covered and brilliant white at its top.

That ice advanced down the valley, swelling up and eventually spreading eastward and overwhelming what became all of Poughkeepsie.

Ice Age Artifacts Today, visitors can look east and see a streamlined hill in the middle of Poughkeepsie. This special type of hill is called a “drumlin” and dates to the final episodes of the Ice Age. Drumlins are composed mostly of gravels deposited and shaped by the passage of ice. In viewing this drumlin, we are looking at an artifact of the Ice Age. Finishing our journey across the river and returning west, we another geologically significant view. Just below the bridge on the west side of the river is a sizable sandstone cliff and a lot more history. Look to 30

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the accompanying photo and observe how the strata of rock dip to the right, which is north. This rock has been folded, speaking to us of a great mountain-building event.

We have traveled back through time, about 450 million years, at which time most of the Appalachian region was experiencing a major uplift. The folds we see today were produced by this mountain-building event. Back then, these strata lay miles beneath the tops of those mountains.

A Taconic Timeline Stand on the bridge and look up about three miles into the sky: everything above you was, back then, mountain. These were the original Taconic Mountains. During the passage of 450 million years, time has watched them erode, leaving mere remnants of a much grander past.

To return to the parking lot is to finish a trek not only along the Walkway Over the Hudson, but also through time and the core of a great mountain range. Not a bad day’s work. +

Contact the authors at randjtitus@ prodigy.net, find “The Catskill Geologist” on Facebook or visit thecatskillgelogist.com.

PHOTOS BY ROBERT TITUS

Business Directory Advertising & Media

Entertainment

Home & Garden

Personal Services & Care

(Publishers, Public Relations, Marketing)

(Arts, Entertainment, Recreation, Travel, Events, Museums)

(Home & Garden, Remodeling Bath & Kitchen)

(Salons & Spas, Funeral Homes, Driver Training, more...)

COOPERSTOWN ART ASSOCIATION GALLERIES

Hearths A’Fire

Tuning In - Tuning Up

The Cooperstown Crier 102 Chestnut St., Oneonta, NY 607-432-1000 www.coopercrier.com

22 Main St., Cooperstown, NY 607-547-9777 • www.cooperstownart.com

7352 State Hwy. 23, Oneonta, NY 607-436-9549 www.hearthsafire.com

ASBURY GARDENS NEW NEW

ASBURY GARDENS DESIGN/BUILD LANDSCAPING NEW DIVISION WINDOWS • SIDING • ROOFING DECKS • EXTERIOR PAINTING

The Daily Star 102 Chestnut St., Oneonta, NY 607-432-1000 www.thedailystar.com

Auto, Motorcycle & Campers

VIRTUAL FILM FESTIVAL NOVEMBER 5-11, 2020 www.glimmerglassfilmdays.org

Get Get AAJump JumpOn OnYour YourSpring SpringClean-Up! Clean-Up! Mulching Mulchingand andEdging Edging Cleaning Cleaning and and Sealing Sealing Services ServicesFor For Walks and Patios, Walks and Patios, Pond Clean-Up And More!

NY Power Authority

1378 State Rt. 30, North Blenheim 1-800-724-0309 nypa.gov/BGVisitorsCenter

Stringer’s BODY SHOP Est 1943

Stringer’s Body Shop

155 River St., Oneonta, NY • 607-432-4982 www.stringersbodyshop.com

Construction & Building Services (General Contractors, Construction, Engineers, Architects)

Windows & Doors Kitchens & Baths A&J’s Windows & Doors Kitchens & Baths

4189 State Hwy. 28, Milford, NY 607-286-7856 www.anjwindows.com

Aqua-Tec Water Services Inc.

Gilboa, NY 1-800-853-5453 • 607-588-9413 www.waterwellsandpumps.com

Titan Drilling Corp.

264 Co. Hwy. 38, Arkville, NY 1-800-GO-TITAN • 1-845-586-4000 www.titanwelldrillingny.com

Finance & Insurance (Banks, Financial Advisors, Insurance)

bieritz insurance

Clean-Up And More!

Visit us Pond online at www.newasburygardens.com

RIVER ST.,NY ONEONTA 607-432-8703 44 West Street,248 Walton, 607-432-8703 607-865-7090 www.purecatskills.com

Ben Novellano 209 Main St., Cooperstown, NY 607-547-2952 • 607-263-5170 (Morris) www.bieritzinsurance.com

(Home & Garden, Remodeling Bath & Kitchen)

CarpetsPlus COLORTILE

61 South Main St., Oneonta, NY 607-353-7433 Carpetsplusoneonta@hotmail.com

Downtown Sherburne 607-674-9529 www.empirewirelessllc.com

Shopping & Retail (Appliances, Clothing Apparel, Accessories, more...)

Real Estate, Moving & Storage (Residential, Commercial, Moving, Storage)

STIX N STONES

Bordinger Realty LLC

332 North St., West Winfield 315-794-9134

365 Main St., Oneonta 607-432-9173 www.bordingerrealty.com

(Full Service, Casual Dining, Fast Food)

Non-Profit Organizations

Eric Dohner M.D.

Home & Garden

Empire Wireless LLC.

261-267 Main St., Oneonta, NY 607-267-4347 • wiseguyssammys.com

Sybil’s Yarn Shop

65 South Main St., Milford 607-286-4061 • sybilsyarnshop.com

607-988-2516 www.servicemasterbyburch/com

(Family, Community & Civic Organizations)

6 Country Club Rd., Oneonta 157 East Main St., Norwich 607-238-4100

Wise Guys Sammys

Restaurants ServiceMASTER by Burch

(Medical Centers & Clinics, Dentists, Rehabilitation Centers)

s

Home Inspections Otsego, Delaware, Chenango & Schoharie Counties 607-287-7908 Secorhomeinspections.com

ISE GUY

Sammy

Secor

Bieritz Insurance

Health & Fitness

(Utilities, Internet, Cable, Recycling)

us online at www.newasburygardens.com Pure VisitCatskills 248 RIVER ST., ONEONTA

Oliver’s Campers Inc.

6460 State Hwy. 12, Norwich, NY 607-334-3400 • www.oliverscampers.com

Public Utilities & Environment

248 River St., Oneonta, NY 607-432-8703 www.newasburygardens.com STOP DOWN TO OUR GARDEN CENTER!

Restaurants (Full Service, Casual Dining, Fast Food)

New Asbury Gardens

OPEN IN APRIL! (weather permitting... call ahead)

(Automobile Dealers, Auto Body & Painting, Auto Clubs, more...)

Oneonta, NY 607-433-2089 www.tuningin-tuningup.com

Meet the Locals

BROOKS’ House of BBQ

5560 State Hwy. 7, Oneonta 607-432-1782 • www.brooksbbq.com

The Tepee

7632 US Hwy. 20, Cherry Valley, NY 607-264-3987 info@thetepee.biz

Heart of the Catskills Humane Society P.O. Box 88, 46610 State Hwy. 10 Delhi, NY • 607-746-3080 www.heartofthecatskills.org

Personal Services & Care

Columbus Public House

4301 State Rt. 80, Sherburne 607-847-8422 • columbuspublichouse.com

(Salons & Spas, Funeral Homes, Driver Training, more...)

Faithful Friends Pet Crematory 1977 State Hwy 23, Morris, NY 607-263-2363 www.faithfulfriendsofmorris.com

Dante’s

416½ Chestnut St., Oneonta, NY 607-432-2020

Thistle Hill Weavers

143 Ben Baxter Rd., Cherry Valley, NY 866-384-2729 www.thistlehillweavers.com

TREMPERSKILL COUNTRY STORE Tremperskill Country Store

1024 County Hwy. 1, Andes, NY 845-676-3244

WEAVER’S Farm Market

Tweedie Construction Services, Inc. 90 Crystal Creek Rd., Walton, NY 607-865-4916 • 607-865-4913

Cody-Shane Acres

90 Crystal Creek, Walton, NY 607-865-4913

Morris Tent Rental

26 Mills St., Morris, NY 607-263-9916 www.morristent.com

The Red Barn Clubhouse

2322 Rt. 7, Cobleskill, NY 518-254-0275 • www.golfcobleskill.com

OPEN YEAR ROUND! Weaver’s Farm Market

1272 East Side Rd., Morris, NY 607-263-2030

Fall 2020 | UPSTATE LIFE magazine | 31