Our BerkshireTimes Magazine, Spring / Early Summer 2020

Spring / Early Summer 2020, vol 55

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Our BerkshireTimes

™

Local Events | Art & Culture | Home & Garden | Vibrant Living Cover Art by Ann Getsinger / www.anngetsinger.com

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Spring / Early Summer 2020

Our BerkshireTimes™ PUBLISHERS Kathy I. Regan publisher@ourberkshiretimes.com Kevin J. Regan kevin@ourberkshiretimes.com _______________ EDITORIAL Kathy I. Regan editor@ourberkshiretimes.com Proofreader Rodelinde Albrecht rodelinde@gmail.com _______________ DESIGN Magazine Design/Layout Kathy I. Regan Brianna I. Regan _______________ TO ADVERTISE CONTACT Account Representatives Kevin J. Regan kevin@ourberkshiretimes.com

Contents 4

THE LOSS OF A GIANT

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COVER ILLUSTRATION

Mango and Curtain

Photo by Antonia Small

by Ann Getsinger www.anngetsinger.com Ann has been creatively working in the Berkshires for decades – painting,drawing, and sculpting.

Her home and studio are in New Marlborough,MA, but she also has a strong connection to the coast of Maine. Using a streamof-consciousness process, her work takes a narrative form, leaving space for the unconscious and the conscious to unfold in surprising ways. Her work is widely collected.

Visit www.anngetsinger.com.

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home & garden CONSIDER A BEE GARDEN

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animal talk FINDING SIMPLE SOLUTIONS

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in the spotlight BUSINESS SPOTLIGHTS SHOP LOCAL PRODUCT GUIDE

14

food & drink

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PASTA WITH RICOTTA & HAM COMPOST ON YOUR MIND?

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health & wellness HAVE YOU HEARD?

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Debra Johnson mickschix2@aol.com _______________ Our BerkshireTimes is a division of Visionary Group Unlimited P.O. Box 133, Housatonic, MA 01236 Phone: (413) 274-1122 advertise@ourberkshiretimes.com www.OurBerkshireTimes.com _______________

art, culture & entertainment

education & workshops ENJOY THEIR ANTICS, WEATHER THEIR STORMS

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cover artist ANN GETSINGER

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FEATURED ADVERTISERS

Dear Readers, we hope that you are well. With the current global events, many of our advertisers have been required to modify their hours of operation, their business services, and in some cases their special offers. Please call or email ahead, check websites and social media, and consider joining mailing lists to keep informed. On their behalf and ours, thank you for your patience and support. ~ Kathy & Kevin Regan, publishers

ON THE COVER - MANGO AND CURTAIN Mango and Curtain is an oil on linen measuring 14” x 11”. “I’m always open to the motion within the still life.” ~ Ann Getsinger Our BerkshireTimes magazine has been proudly created without Wi-Fi since it was first published in 2009. This publication is printed with soy ink on Forest Stewardship Council® certified paper. Most of our editorial content is contributed by our community members. All content in Our BerkshireTimes™ is accepted in good faith. We do not necessarily advocate and cannot be held responsible for opinions expressed or facts supplied by our authors, illustrators, and advertisers. We reserve the right to refuse advertising for any reason. For printing errors of the publisher’s responsibility, liability is limited to the cost of the ad space in which it first appeared. Unless otherwise noted, we use a Creative Commons License in place of a standard copyright.

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art, culture & entertainment

The Loss of a Giant; The Last Throe of the Lure

By Brian Romano many people responded with memories and posts containing heartfelt remarks and condolences, with a grand majority noting how kind and caring both Mike and Susy were. Mike’s Facebook family was just as devastated as we were. Even in the virtual world he had made an impact. Our BerkshireTimes magazine was even kind enough to showcase all of Mike’s work after his death (to read Mike’s stories go to www.ourberkshiretimes.com).

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Michael Romano was a gentle giant, kind soul, writer, fisherman, and retired chef.

f you’re reading this, you are most likely a fan of Mike Romano’s articles and realize that Mike liked to write about his past adventures and exploits with a slant on humor. As you may also have read, we lost both Mike and his wife, Susy, this past December in a tragic fire. A large void was left in so many areas of this world that day.

One thing you may not know is that Mike’s nickname was Hulkie, which got its start as Hulk in the late 1960s while he was in high school.

But The Hulk really just fit his size and strength, not his personality, so that nickname gave way to the gentler-sounding Hulkie that stuck all the way through the remainder of his life. He was a hulk, a giant.

Yes, he was big and strong, but more so he was really a soft and gentle person at heart with a fierce love and protective instinct for friends and family. One of his friends best described Mike as a gentle warrior and that couldn’t be more accurate!

Just to put an accent mark on Mike’s kind nature, let me relay a memory from what was then his 6-year-old brother. When Mike moved from our childhood home to Winsted, his intention was to attend a local community college because of a particular curriculum they offered. Although it was not too far from home, only about 45 minutes or so, he thought it was time to stretch out. Mike did not have a great deal of money or a car, so my Mom and Dad would load me into the car and we would pick him up and drop him off at the end of each day. Even with the lack of funds, my brother Mike would routinely go through his pockets and backpack to look for loose change when he saw me. He would put his index finger to his pursed lips as a sign for me to be quiet and he would hand me whatever change he found. Pure and simple, love and caring – Mike would rather give me what he had left and go without.

I guess I would be remiss if I didn’t at least offer one story about Mike personifying, yet again, the fisherman that he was, in all senses of the word. This is a story about our family camping trip to New Hampshire. My next oldest brother, Al, brought along a friend (Art) and stowed a 10’ aluminum rowboat in the back of his truck for the trip. One nice day during our trip, Al asked if I wanted to go fishing with him and Art. I quickly answered, “Yes!” .

So here are the three of us in the boat out in the middle of the pond with me in the small front seat, Art in the middle, and my

I am Mike’s youngest brother that you might remember as a minor character in a couple of his stories, portrayed there as a young, naive kid . . . mostly true when the exploits occurred. There was a 12-year gap between Mike and me, and he had moved out from our home in Terryville, CT, when he was 18 and I was 6. Mike headed to the northwest corner of Connecticut that started his slow migration to Norfolk, then Salisbury, and then into the Great Barrington area for what were the last 35 years of his life. He loved the area and the people! Because there was a separation between us geographically, and I did not get to see him often, my childhood memories are mostly based around our family functions. Because we came from an Italian heritage, Christmas Eve parties were important, and Mike’s presence and entertaining stories caused many to rise to legendary status, at least in my memory and from my standpoint.

After Mike’s passing, I wrote posts on his Facebook page and 4

Spring / Early Summer 2020 | www.OurBerkshireTimes.com

From left to right: Al, Michael (Hulkie), and Brian Romano in the 1970s.

art, culture & entertainment

brother Al running the electric motor in the back seat. I, being a typical impatient 11-year-old, was casting and reeling in my line, over and over again. I must admit that I was not then and still not now any kind of fisherman like Mike and Al. I was frustrated with my casting because I could not get it very far away from the boat, until one unusual time when I noticed that my throw was now heavily weighted, and my line went about 10 times the distance it had been going. I watched my bobber land and bounce on the water. I was confused, but also happy for the distance of the cast.

Then behind me I heard Art say very calmly, “Hey Brian . . . do you want to reel your line in? My glasses are on the end of it.” Now, mind you, Art wore Coke-bottle glasses and he was practically blind without them. I quickly reeled in the line and watched the bobber and hook ascend out of the water and turned to Art and said, “No, they’re not.” Now imagine what just happened. Completely unaware that my casts were coming precariously close to Art, I had taken a worm-laden fishing hook, snared his glasses, and ripped them from his face as I cast my line out!

After we got back to the campsite and told the story, Mike got a huge laugh out of it and took it upon himself to retell the story again and again, except the fisherman storyteller in him made the story stretch a little each time he told it. The stretch was that he was coming closer and closer to being the one in the boat, but as mentioned previously, he was not. My brother Al and I would laugh every time we heard Mike retell the story – we would look at each other and say, “Eventually, he is going to be in the boat.”

Well, as it turned out, about a year ago Mike told the story again, and sure enough, in this version he was now in the boat. Al and I looked at each other and said at the same time, “He’s in the boat!” and we lost control laughing. Al challenged Mike by asking, “Mike, you do realize you were not in the boat, right?” Mike looked at Al and said with sincerity, “I wasn’t?” After the many years that had transpired since our fishing trip and the many times the tale was told, the real story had blurred a bit in his mind. But again, that was just another side of my brother, the fisherman storyteller!

I know that you wouldn’t be reading this if you didn’t enjoy Mike’s stories here in Our BerkshireTimes magazine. I know that he certainly enjoyed writing them. He was always so excited when they were published that he would send Al, my sister Linda, and me email copies of the text and links to the magazine’s digital edition. He would always also grab print copies and send them to our mother, who couldn’t wait to read about Mike’s exploits, sometimes learning about them for the first time.

I knew that Mike liked to write stories and was very imaginative.

But one thing I didn’t know was that he also wrote poetry. With the daunting task of having to go into Mike and Susy’s apartment after the fire, we retrieved a notebook that contained some of these writings. There was one I found intriguing that I would like to share with his fans at the end of this article. The last line mentions his definition of style. That is one thing that Mike certainly had . . . style! From his cooking, to his caring, to his love for family and friends, style was pervasive in all aspects of his life.

Even the pages that listed his last wishes showed the epitome of style – stating that he wanted a party and not a funeral.

We had a party at the end of January both to celebrate the lives and legacies of Mike and his wife, and to satisfy their written last wishes. It was a great night and I would like to believe that Mike and Susy were looking down and were able to see all of the people who came out to celebrate their lives. It was evident that they touched so many hearts as the microphone was passed around from person to person, and almost everyone emphasized the same thing about their demeanor, care for others, and Mike’s ability to ease a moment and make people laugh.

I want to thank Kathy and Kevin Regan and the publishing staff at Our BerkshireTimes for publishing Mike’s articles. It brought him joy, and I am hoping it did for all of you as well. I also just wanted to say that I am proud to be his brother!

Mike, I am going to miss you and your articles where I was able to view your talents and see our family history with a slant on storytelling and humor. Please be at rest and peace. I love you.

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That Is Love / By Michael Romano To be able to share that which is hidden within us all, That is what mankind calls love.

Lust is, of course, an extension of that thought.

Things hidden, Real things, Elusive things, Things to make us act, Those that are the center of interaction.

That is love.

Fear is part of that thought.

Thoughts that make us love, Thoughts that make us cry, Smiling pain and tearful pleasure.

To stop, withdraw from the realism that is not, and live in the place that does.

A place of peace and energy, of tranquility and adventure.

Where nothing is everything and everything is form.

Style is the balm that soothes reality’s wounds.

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~ Brian Romano and his wife, April, have resided in Terryville, CT, for the last 25 years where they raised four children. Brian holds an AS, BS, MS, and MBA degree and is the Control Systems Engineering and IT manager for a local Bristol, CT, company. He is also an adjunct professor at the University of Hartford. As a general aviation pilot, Brian’s favorite hobby is flying his Cessna 150 and he uses his skills in the US Air Force Auxiliary Civil Air Patrol, where he holds the rank of major. www.OurBerkshireTimes.com | Spring / Early Summer 2020

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home & garden

Consider a Bee Garden AND SUPPORT OUR NATIVE POLLINATORS / By Lisa Millette Article contributed by Camphill Village

BEE BALM

HYSSOP

BLACK-EYED SUSANS

DAISY

t Turtle Tree, we are interested in educating the gardening community so that they can grow and care for the earth more effectively and confidently. This spirit of education also encourages the sharing of new (or perhaps long-forgotten) tips and experiences fostering open dialogue among gardeners, growers, seed savers, and food enthusiasts.

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From squash and cucumber blossoms to tomato and onion flowers, many of the flowers vegetables produce are loved by bees and are necessary for fruit and seed production.

Allow members of the brassica family such as arugula, broccoli, or mustard greens to bolt and flower in the fall as they will withstand the first frosts, providing pollen long after other flowers have died.

In recent years, supporting the honeybee and providing food sources for our local pollinators has emerged as a topic of importance. We’ve come to realize how much weight rides on the back of our pollinators to get food on our tables. Thus, a common question we’ve been fielding is: “What are good bee plants?”

Many wildflowers and “weeds” also produce blossoms that are food for our pollinating friends. Chicory, black-eyed Susan (Rudbeckia), catmint (such as catnip), clover, daisy, joe-pye weed, goldenrod, and dandelion are just a few. Allowing these to flourish in your yard or at the fence lines of your garden will give the bees added reasons to visit your garden, and provide habitat for other beneficial insects as well.

When planting out an area for bees, it is important to have a diversity of plants that bloom throughout the seasons – some early blooms, midseason, and late season flowers.

Plant swatches of the same type of plant so they can be easily found. Make decisions on what to plant based on how much time and cultivation you would like to put into your pollinator garden.

Bees enjoy many perennial herbs such as bergamot (bee balm), hyssop, Echinacea purpurea (coneflower), sage, chives, and lavender – these plants will come back year after year and provide you and your bees with culinary delight! Crocus, columbine, and lilac are early-blooming perennial flowers loved by bees, while cup plant and sedum bloom in the fall, providing late season nourishment.

Anise hyssop, borage, dill, basil, phacelia, buckwheat, cosmos, foxglove, dahlias, and sunflowers make great annual herbs and flowers for your bee garden. Buckwheat and phacelia are especially wonderful to include as they are early bloomers and will reseed themselves.

CHICORY 6

Ever thought about growing your own apples or peaches? Flowering trees or shrubs such as fruit trees bloom in the spring, producing much-needed early-season nutrition for bees.

Spring / Early Summer 2020 | www.OurBerkshireTimes.com

Open-pollinated seed sources are best for pollinator gardens as flowers from hybridized seed will not yield as much pollen. It may go without saying, but just in case: eliminate the use of pesticides, herbicides, or any harsh chemical that might poison bees.

So whether you keep your own bees or want to support native pollinators, add some flowers to your garden or yard this year! Even one container with one type of flowering plant may give that hungry worker bee enough energy to complete her journey back to the hive. ~ Lisa Millette is the former assistant seed garden manager at Turtle Tree Seed, a small, nonprofit seed company that sells more than 385 varieties of 100 percent open-pollinated vegetable, herb, and flower seeds that are grown using Demeter certified Biodynamic® and organic practices. Turtle Tree Seed is part of Camphill Village, an integrated community located nearby in Copake, NY, where individuals with developmental differences are living a life of dignity, equality, and purpose. Visit Turtle Tree Seed at www.turtletreeseed.org.

home & garden

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animal talk

Finding Simple Solutions for Healthier Pets THE PROCESS OF DISCOVERY / By Kristina Dow

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s the owner of a pet supply store, hardly a day goes by that I don’t field an inquiry regarding changing a pet’s diet because a client has been told that their pet has a food sensitivity. And although that’s where the conversation begins, it’s frequently not where the conversation ends. The process of discovery often reveals that a presumed food-mediated issue is not diet-related at all. And so, before you spend gobs of time and money, and drive yourself crazy chasing down solutions to a presumed food sensitivity, consider for a moment the following alternate explanations and simple solutions for what might be ailing your pet.

Front-of-Body Itching Itching around the face, eyes, ears, and paws is typically not a sensitivity to food, but is rather more often an immune response to an environmental, usually seasonal, allergen.

However, it’s easy to be misled into believing that a contact or inhaled allergen is not at fault when the ear scratching and paw licking persist long after the suspect allergen is eliminated from the environment. But those persistent problems are often simply the result of an opportunistic bacterial or fungal infection having taken hold in damp ears and on damp feet. Saturating the feet, particularly deep between the toes and pads, several times daily with a nontoxic Microcyn™ or Vetericyn™ solution usually cleans up those bacterial or fungal infections with a simple, superficial pH change on the skin. However, clearing the waxy labyrinth of the ear canal can sometimes be significantly more challenging, and may require veterinary assistance.

Core-Body Itching Itching of the body core (from shoulders to hips), accompanied by a stinking odor, can certainly be symptomatic of gut damage from diets heavy in glutens and/ or legumes, but, absent that diet history, it’s far more likely that the symptoms indicate a gut overload of Candida yeast.

Candida toxins, shed through the oils in the skin, are an invitation to environmental yeast to take up residence and create the itchy, stinky skin and coat conditions that can plague a pup. If Candida 8

Spring / Early Summer 2020 | www.OurBerkshireTimes.com

yeast is the instigator, then a probiotic specifically targeted to fight Candida is suggested, and, in that regard, we’ve had good luck with Animal Essentials™ Digestive Enzymes and Probiotics.

Please also note that oatmeal baths should be avoided if a fungal infection is presumed to be the problem. Oatmeal baths can feed environmental yeast on the skin, while high-carb diets can feed Candida yeast in the gut.

The Water Bowl Culprit When soft or loose stools are the problem, start by looking at how often the water bowls are cleaned in hot, soapy water.

Some pets have a very low tolerance for the bacterial load transferred when backwash from the mouth flows back into the water bowl, especially if the bowl is shared by multiple pets. For the susceptible pet, merely rinsing and wiping the water bowl isn’t enough. Every water bowl that the pet has access to should be washed daily in hot soapy water, and the communal water bowl at the dog park should be strictly off-limits. And, speaking of the dog park, keep in mind that just the “stress” of a rollicking good time can prompt soft or loose stools. Consider stress implications, as well as the water bowl, if first morning stools are nice and firm, but stools later deteriorate throughout the day.

The Three-Stool-Rule When chronically soft or loose stools are a persistent problem, you should initiate a fecal check for parasites, but, because Giardia and Coccidia may be shed only intermittently, their infections can go undetected if only one stool sample is checked. Following the threestool-rule greatly enhances the possibility of detecting Giardia and Coccidia infections. The process is as follows: Collect stool samples over the course of three days. Keep the samples refrigerated together in a single zip-close poo bag. The Day 1 collection goes in the baggie, the Day 2 collection is added to it, and the Day 3 collection is added as well. Ensure that the three samples are mixed well in the poo bag, and submit the bag for fecal testing for Giardia and Coccidia, making it clear when you drop it off that you want the testing done even though recent prior one-stool testing may have been negative.

animal talk

Dogs and Dermatitis A variety of skin problems are often as much about diet deficiencies as they are about diet sensitivities, and, in either case, benefit is frequently derived from supplementation with wholebody fish oils (anchovy, herring, mackerel, sardine). Wholebody fish oils are preferable to salmon, whitefish, or generic fish oils inasmuch as those usually do not include the rich muscle-meat omegas that are lost when their muscle meats are filleted for human consumption. We’ve had good luck using Nutra-Vet™ Rainbow whole-body fish oil and plant-based omega blends for correcting diet deficiencies and for generally improving skin and coat. And in the event of seasonal hot spots and other spontaneous superficial bacterial or fungal flare-ups, we usually rely on saturating the affected area with nontoxic Microcyn™ or Vetericyn™ solutions. With their action being the effect of a simple, superficial pH change, they’re labeled safe for use with pocket pets and exotics, too.

Cats and Obsessive Licking Cats, especially, will tend to exhibit obsessive, self-soothing licking wherever they have discomfort. Obsessive licking of the front leg(s) can be indicative of long bone pain, obsessive licking of the joints can be indicative of joint pain, and obsessive licking of the belly can be indicative of digestive upset, in particular constipation, with the cat’s self-soothing abdominal licking being akin to a mother cat’s licking her kittens’ bellies in an effort to initiate defecation.

Cats and Dermatitis A fairly common form of feline dermatitis, chronic infections on the chin, can often be successfully addressed by replacing plastic, metal, and ceramic food and water bowls with simple glass bowls that can be kept scrupulously clean. In addition, regular applications of a nontoxic Microcyn™ or Vetericyn™ gel can help when bacterial or fungal flare-ups do occur. Nota bene: Safe for dogs does not necessarily mean safe for cats. Check labels carefully!

Cheers to your healthier pets! ~ Kristina “Tina” Dow is sole proprietor of BensDotter’s Pet, a retail pet supply store in Great Barrington, MA. www.bensdotters.com www.OurBerkshireTimes.com | Spring / Early Summer 2020

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In the spotlight

Reiki, Massage & Workshops

Dawn Horbal, LMT Certified Massage Therapist

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Reiki Master Teacher

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413.212.9868 | dawnhhealer.massagetherapy.com

FOR PAIN RELIEF, GROUNDING, CLARITY & INNER PEACE

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lients enjoy customized Reiki treatments to gain grounding, clarity, and inner peace. I offer Reiki-infused Swedish massage to address chronic pain and stress. For clients going through cancer diagnosis and recovery I provide in-home healing treatments.

I share my love of energy and sound by presenting crystal meditations, shamanic journey workshops, and by copresenting sound healing and Reiki certifications. Reiki Master Teacher Dawn Horbal LMT is available at dawnh.heals@gmail.com.

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atwalk Boutique in Lenox and Great Barrington helps support the animals of Berkshire Humane Society in style. Catwalk is an upscale resale boutique specializing in women’s designer clothing and accessories. Both boutiques have something for everyone such as items new with tags, designer vintage pieces, and trendy high school apparel. The sales floors are updated frequently since donations are accepted during store hours. Come shop guilt-free to help the homeless animals of the Berkshires find their forever homes!

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Spring / Early Summer 2020 | www.OurBerkshireTimes.com

A LOCAL FAMILY FARM YOU CAN TRUST

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t can be hard to find quality food that you can trust these days.

But at Red Shirt Farm, a small diversified family-owned farm in Lanesborough, MA, you can buy vegetables that are grown without the use of any pesticides, chemical fertilizers, or GMOs using methods that enhance the soil and nutrient density. Pasture-raised animals are also integral to the vitality of their farm. Their heritage pigs, turkeys, and chickens produce eggs and meat of unparalleled flavor and superior nutrition. Red Shirt Farm’s top-quality food will nourish you and your family so you can feel confident about the meals that you put on your table.

Do you want to have a relationship with your farmer and know how your food is grown? One way you can do this is with Community Supported Agriculture (CSA). What’s a CSA? Basically, a it is an alternative model of local agriculture that creates a direct relationship between the farmer and the consumer. Think of it like a subscription or a membership – you’re buying a share in the farm. You pay up front for 20 weeks of fresh, flavorful, nutrient-dense produce.

They grow the food for you; you support the farm, and you both share in the inherent risks and potential abundance. By joining Red Shirt Farm’s CSA you are directly supporting them, your farmers, and promoting locally grown food while also getting an excellent value!

in the spotlight

It’s Time to Get Growing CURBSIDE PICKUP & DELIVERY OPTIONS AVAILABLE

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pring is the time to get gardens off to a good start. Whether you seek a restful seating area attracting butterflies to your patio or a new vegetable garden, Ward’s Nursery has the tools, veggie starts, herbs, flowers, seeds, fruiting trees or shrubs, pest solutions, and garden advice that will help everyone get growing.

We’re Open.

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Quick tips: 1) Clear your growing area, including old raised beds or containers, of all weeds or unwanted plant material. 2) Install your plants with a solid understanding of how large they will get.

Space them accordingly. 3) Water well and then lay mulch around plantings to keep in moisture and reduce weeds.

Consult Ward’s staff for specifics. In these stressful days, we encourage customers to use our curbside pickup and delivery options to maintain their social distance. The Ward’s Nursery website outlines how our “personal shopping” curbside pickup or delivery works. Visit www.wardsnursery.com/curbside-pickup-or-delivery. As of this writing, Ward’s Nursery staff is continually taking steps to sanitize all common surfaces and have instituted a no-touch checkout.

Social distancing has become standard practice throughout Ward’s property and we monitor that no more than 20 customers are on our sales campus at one time. We are all in this together.

Ward’s

Where Gardeners Grow

600 S Main St, Great Barrington, Open 9am-5pm

wardsnursery.com - 413-528-0166

There is Nothing More Rewarding

your dream kitchen awaits

THAN WORKING WITH NATURAL MATERIALS

Unique and specialized tabletops • Natural edge slabs up to 30” • Soft & hardwoods in stock • Custom sizes & glue ups available • & much more

W

ith spring having finally arrived, and many of us feeling beyond ready to get outside after the state of world health affairs, it is a great time to start that project you’ve been waiting to conquer. Whether it entails an overhauled deck or patio, some exciting flowerbeds, or an outdoor stone patio and firepit, Ghent Wood Products can help you with all of your materials.

Likewise, when it comes to indoor projects like a live edge slab table, unique touches on a custom piece of furniture, a wood cutting board, or a brand new hardwood floor, Ghent Wood Products is always there to help aid their customers with their wood and stone choices. And don’t forget, for all of our green-thumbed friends, they’ve got plenty of mulch for those flower beds and boxes that you build. It’s time for us to get outside and enjoy nature at its finest. There is nothing more rewarding than working with natural materials like wood and stone in your home sanctuary.

Ghent Wood Products, founded in 2003, currently produces two million board feet of softwoods, pine, and hemlock per year. They produce both standard and custom size pine and hemlock boards and beams, finished lumber including S4S in various sizes, paneling, siding, and flooring. They also carry kiln dried hardwoods.

Ghent wood products

518.828.5684 • 1262 route 66, ghent, ny www.ghentwoodproducts.com www.OurBerkshireTimes.com | Spring / Early Summer 2020

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home & garden

shoplocal FISH

Fishing & Boating Await You | Onota Boat Livery

Ready for some relaxation? Onota Boat Livery is your one-stop shop for all fishing and boating needs. The store is open seven days a week and offers a huge variety of fishing tackle, live bait, marine accessories, and boat/motor sales. Boat rentals are available and include kayaks, canoes, small fishing boats, and pontoon boats. The Livery offers a full-service marine repair shop and has a huge inventory of engine repair parts. Dock slips are also available. Located on Onota Lake at 463 Pecks Road, Pittsfield, MA. Visit our website at www.onotaboat.com or call (413) 442-1724.

Mention this spotlight to receive 10 percent off your tackle/rental purchase.

(413) 442-1724, www.onotaboat.com

Tonics | Berkshire Food Co-op DRINK Yesfolk Based in Troy, New York, Yesfolk Tonics is a family-run

brewery making craft tonics with the best ingredients from local producers.

They focus on making exciting kombucha that feels good. Kombucha is a living fermented tea filled with probiotics and enzymes. At Yesfolk, they use reverse-osmosis water and ferment their kombucha in oak barrels made in the Adirondacks. They’ve chosen to package their kombucha in cans to reduce their carbon footprint and go easy on the environment. Find all their flavors, including Hojicha, Yaupon, Osmanthus Oolong, and Jasmine at Berkshire Food Co-op, 34 Bridge Street, Great Barrington, MA. (413) 528-9697, www.berkshire.coop

GROW

Biodynamic Seeds Turtle Tree Seed

Offering 385+ varieties of open-pollinated, Demeter certified Biodynamic vegetable, flower, and herb seeds. Turtle Tree seeds are grown by a dedicated team of gardeners who make their home at Camphill Village Copake – an integrated community where adults with and without developmental differences live and work together in Columbia County, NY. They are pioneers of seed transparency providing stellar seeds to at-home gardeners, as well as commercial farming operations. From fun varietals like red popping corn to heirloom lettuces and onions, the performance of their seeds is a testament to their commitment to soil health and excellence in biodynamic farming.

(518) 329-3038, www.turtletreeseed.org

home & garden

ENJOY

Shawn Colvin - Steady On 30th Anniversary Tour Infinity Music Hall in Hartford, CT

On May 13, Shawn Colvin will make a stop at Infinity Music Hall, Hartford, as part of her Steady On 30th Anniversary Tour. To commemorate the 30th anniversary of her landmark debut album, Colvin will perform Steady On Acoustic in its entirety. This promises to be a very special evening for her longtime fans. The three-time Grammy winner’s debut album was released in October 1989, a stunning introduction to an artist who quickly established herself as a mainstay in the singer-songwriter genre. The album was lauded for its confessional songwriting and well-crafted melodies. Infinity Music Hall is located at 32 Front Street, Hartford, CT, and also in Norfolk, CT. (203) 659-0057, www.infinityhall.com

Goods & Services Online - Websites & More PROSPER Sell Our BerkshireTimes Magazine

“Connect, share, grow, prosper – it’s all about community!” That’s been Our BerkshireTimes magazine’s mantra since 2009. But lately, as we all know, it’s been difficult for many small business owners to connect to our community. And because of this, it’s more important now than ever to develop a strong up-to-date web presence and a way that you can share your knowledge, expertise, goods, and services online. Our BerkshireTimes magazine can help. We can design and launch your new user-friendly website with shopping cart (one that we can train you to maintain if you wish). We can also help you with social media and PayPal integration, and online sales platforms like Etsy, eBay, and more. Contact us for more information.

(413) 274-1122, www.ourberkshiretimes.com

BRIGHTEN

Floral Arrangements | Bella Flora

Flowers are about showing how much you care.

Whether your tastes lean to the traditional, the contemporary, or somewhere in between, owners Annie and Chris Whalen, along with their team members, enhance all their floral work with creativity and inspiration. When you order flowers for any occasion – birthdays, anniversaries, get well wishes, receptions, religious ceremonies, funerals, to say “thank you,” or “congratulations” – they deliver year-round throughout Berkshire County. Bella Flora is dedicated to local artisans, sustainable products, Fair Trade, and the latest styles. Visit them at Guido’s Fresh Marketplace in Pittsfield, MA, and in Great Barrington, MA, for all of your gift giving needs including gift baskets, plants, personal accessories, and more.

(413) 496-8242, www.bellafloraberkshires.com

food & drink

Pasta with Ricotta, Ham, Chard & Peas ENJOY THIS PASTA WARM OR COLD, PREFERABLY OUTDOORS WITH A GLASS OF ROSÉ

From Rachel Oberg, Guido’s Fresh Marketplace. Serves four.

Ingredients Half of a 17.6 ounce bag Conchiglie Naif (shells) pasta 1 cup peas (fresh or frozen) ½ tablespoon fresh thyme ½ pound cooked and chopped ham 1 bunch chopped chard (stems removed – save to pickle) ½ cup reserved pasta water

5 ounces ricotta cheese 1 tablespoon lemon juice Salt, to taste Freshly ground pepper, to taste For topping: grated parmesan cheese, chopped basil

Directions Cook the pasta in salted water. Reserve ½ cup of starchy pasta water before draining the pasta. While the pasta cooks, heat a skillet over medium and add the peas, thyme, and ham. Cook, tossing occasionally with tongs, until the ham is heated through, 5-6 minutes. Add the chard and reserved pasta water and toss until it has wilted down, about 2 minutes. Remove from the heat. Toss the cooked pasta with ricotta, lemon juice, salt, and pepper.

Taste and adjust seasonings if needed. Serve the pasta topped with the ham and chard mixture, and some parmesan and basil.

Make It a Meal Serve the pasta with a spigarello salad and a glass of rosé. Finish off the meal with a piece of pie. ~ Guido’s Fresh Marketplace, www.guidosfreshmarketplace.com

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food & drink

½

entrées available

Escape into Chocolate ● Handcrafted In the Berkshires ▪ Relaxing lounge ▪ Visit in person or order online

▪ Serious hot chocolate ▪ Gourmet treats ▪ Classic assortments

Open 7 Days a week

D-e-e-licious!

Mon-Sat 9AM-9PM Sun 9AM-6PM

55 Pittsfield, Lenox Road, Route 7, Lenox, MA (413) 637-9820 ● chocolatesprings.com

Tues-Sat dinner only • 150 Main St., Lee 413.243.6397 cheznousbistro.com www.OurBerkshireTimes.com | Spring / Early Summer 2020

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food & drink

Compost on Your Mind?

TIPS FOR STARTING A COMPOST PILE THIS SPRING / By Chris Campbell

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ustainability and a move toward waste-free living can seem daunting, but there are small steps you can take for a drastic impact on the community. Both at home and in the Berkshire Food Co-op, I practice one of the easiest “green” projects: composting. All it takes is a few square feet of your yard and some upcycled boards or cinder blocks to start improving your garden while shrinking your trash output.

Considering most household waste consists of 24 percent compostable product, this springtime yard project will have you well on your way to a more sustainable lifestyle.

Your home compost pile is like a very low-maintenance pet – it needs the right diet and water, breathes air, and it should get regular checkups to see if anything needs adjusting. A balanced diet for your compost means a good mix of “greens and browns” – greens being grass clippings, coffee grounds, vegetable scraps, rinsed eggshells, and the like; and browns are straw, dry leaves, shredded newspaper, coffee filters, and dead plant matter.

Layers of greens and browns promote microbe growth. Once your living compost pile starts really heating up (literally, a byproduct of the process is enough heat to keep a good pile snowand ice-free even in the coldest weather!), you can start digesting more kitchen scrap and paper waste without having to add too much additional brown matter. Keep the pile damp and flip it every couple of days (this is where having a board or cinder block

wall really helps) to oxygenate the mixture and keep the microbial community happy. When the pile is dark brown and broken down into crumbly nutrient-rich humus (the finished product), you’re on your way to healthier garden beds.

There are several things that do not go in compost: meat scraps, dairy products, oils, yard waste that has been treated with pesticides or herbicides, and alcohol products will kill the microbes and make your compost smell. Also keep in mind that products labeled “commercially compostable” will not break down in your backyard pile. Commercial compost is processed at a much higher temperature and with much more elaborate equipment than a pitchfork and shovel. The Berkshire Food Coop uses commercially compostable containers for many of our Grab-n-Go food items, including the Hot Bar boxes, coffee cups and lids, and disposable cutlery. We also compost all food scraps, allow local farmers to take from our compost bins, and educate our shoppers on the impact of composting.

In the same way that compost brings the right mix of “ingredients” together, it has the ability to bring together a community. So, start a compost co-op with your neighbors, reduce your trash production, and nurture your gardens this season. ~ Chris Campbell is the Fresh Foods Manager at the Berkshire Food Co-op in Great Barrington, MA. (413) 528-9697, www.berkshire.coop

meet us for

LUNCH! 34 Bridge Street Great Barrington www.berkshire.coop (413) 528-9697 16

Spring / Early Summer 2020 | www.OurBerkshireTimes.com

food & drink

Now Order Online THINGS ARE HOPPING AT GRIMALDI FARMS!

Grimaldi Farm Store

Certified Organic Grass-Fed Beef & Farm Fresh Eggs Our Farm Store is Self-Service. Stop in and Browse.

New Service - The Grimaldi family has added online ordering to their services through their website. They will ship to your home, or you pick up at their onsite farm store. www.grimaldifarmstore.com New Products - Now you will find exciting new local products at the farm store.

Some from farmers and businesses that complement their products, and some made with Grimaldi’s own ingredients. For instance, they have been working with Mei’s Homemade Dumplings (made with Grimaldi beef) which will be available for purchase. And as grilling season approaches, be sure to try their new line of hot dogs and burgers. Also look for a selection of fresh meat available in May, so you can stop in and grab some delicious steaks and burgers that are ready to go on the grill.

Community Dinners - Be sure to visit the Philmont Co-op, www.philmontcooperative.com, on Tuesday evenings for a free community dinner (donation welcome), and enjoy Grimaldi’s organic beef and meatballs with other local farmers as they serve the community. Dominic says “This has been an amazing experience.”

Custom Ground Beef Mixes | Quarter, Half & Whole Cow Options Available “We are proud to offer grass-fed certified organic beef from our freerange, happy, and healthy herd. We invite you to shop at our farm store and choose from our wide variety of grass-fed certified organic beef products. If you have any questions get in touch with us – we will be glad to assist you in any way we can.” ~ Mario, Dominic, and Joe Grimaldi

22 Old Talerico Road, Ghent, NY 12075 518-929-3420 ● www.grimaldifarmstore.com Our products are also available at:

Berkshire Record’s ‘Best of the 2017’ Voted Best Shop and Best&New York Style Deli NYBagel STYLE BAGELS 17 FLAVORS OF CREAM CHEESE

BAGELS BAKED FRESH DAILY SMOKED FISH PASTRAMI • SOUPS SALADS CATERING FOR ALL OCCASIONS

777 MainBARRINGTON, Street, Great MA 777 MAIN ST. GREAT MA Barrington, 01230 ● www.gbbagel.com 413.528.9055 413.528.9055, GBBAGEL.COM

NORTH EGREMONT COUNTRY STORE NEWLY EXPANDED DELI - FOOD MENU!

Wholesome ● Homestyle ● Delicious SoCo Ice Cream ● Local Free-Range Eggs Milk ● Liquor ● Beer ● Wine ● Pastries Lotto ● Post Office ● Fishing Bait Photo by John Phelan

Route 71, North Egremont, MA (Near Prospect Lake)

Call (413) 528-4796

Take $35 off when you spend $135 or more* *Please present this coupon found in Our BerkshireTimes Magazine to server at start of meal. Offer expires June 30, 2020. Not valid for wine dinners or holidays.

One coupon per table. Cannot be combined with other offers or promotions.

“Come taste the ancient flavors of authentic Pompeian brick oven cooking and grilling, savored in an elegant, romantic, intimate setting in downtown Pittsfield.” ~ Davide Manzo, Proprietor/Chef Dinner daily starting at 5pm. Closed Tuesdays. Reservations suggested.

26 McKay Street, Pittsfield, MA (413) 499-1192 • www.trattoria-rustica.com www.OurBerkshireTimes.com | Spring / Early Summer 2020

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Health & Wellness ● Have You Heard? ● Health & Wellness ● Have You

health & wellness

Shanghai, China Intravenous Vitamin C for COVID-19 Originally published in www.orthomolecular.org, by Andrew W. Saul, Editor-in-Chief (OMNS Mar 3, 2020) important, says intravenous therapy expert Atsuo Yanagisawa, MD, PhD, because vitamin C’s effect is at least ten times more powerful by IV than if taken orally. Dr. Yanagisawa is president of the Tokyo-based Japanese College of Intravenous Therapy.

He says, “Intravenous vitamin C is a safe, effective, and broad-spectrum antiviral.”

T

he government of Shanghai, China has announced its official recommendation that COVID-19 should be treated with high amounts of intravenous vitamin C. Dosage recommendations vary with severity of illness, from 50 to 200 milligrams per kilogram body weight per day to as much as 200 mg/kg/day.

These dosages are approximately 4,000 to 16,000 mg for an adult, administered by IV. This specific method of administration is

Richard Z. Cheng, MD, PhD, a ChineseAmerican specialist physician, has been working closely with medical and governmental authorities throughout China.

He has been instrumental in facilitating at least three Chinese clinical IV vitamin C studies now underway. Dr. Cheng is presently in Shanghai continuing his efforts to encourage still more Chinese hospitals to implement vitamin C therapy incorporating high oral doses as well as C by IV. Dr. Cheng and Dr. Yanagisawa both recommend oral vitamin C for prevention of COVID-19

infection. An official statement from Xi’an Jiaotong University Second Hospital (2) reads: “On the afternoon of February 20, 2020, another 4 patients with severe new coronaviral pneumonia recovered from the C10 West Ward of Tongji Hospital. In the past 8 patients have been discharged from hospital. . . . High-dose vitamin C achieved good results in clinical applications. We believe that for patients with severe neonatal pneumonia and critically ill patients, vitamin C treatment should be initiated as soon as possible after admission . . .

Early application of large doses of vitamin C can have a strong antioxidant effect, reduce inflammatory responses, and improve endothelial function . . . Numerous studies have shown that the dose of vitamin C has a lot to do with the effect of treatment . . . High-dose vitamin C can not only improve antiviral levels, but more importantly, can prevent and treat acute lung injury (ALI) and acute respiratory distress

Could this Sepsis Treatment Also Help COVID-19?

To listen to an interview with Dr. Marik go to www.tinyurl.com/v6ery5a To better understand the symptoms of sepsis go to www.tinyurl.com/tp2o8mg or coronavirus), fungi, or parasites as well.

Symptoms may include high fever, rapid heartbeat and breathing, skin rash, severe muscle pain, and reduced urine output as the kidneys shut down, as well as confusion, disorientation, slurred speech, and dizziness.

S

epsis is a life-threatening condition that can affect anyone at any age and requires rapid treatment. According to the CDC, sepsis is the body’s extreme response to an infection. It’s a life-threatening medical emergency that happens when an infection you already have, anywhere in your body, triggers a chain reaction throughout your body. Without timely treatment it can quickly lead to tissue damage, organ failure, and death. Sepsis is typically caused by bacteria entering the blood, but can be due to a virus (like from complications of the flu 18

In January 2016, Paul E. Marik, MD, FCCP, FCCM, MBBCh, a critical-care physician at Eastern Virginia Medical School, found what he believes is an inexpensive cure for sepsis with no known downside. The discovery came by accident as Dr. Marik was treating a patient who was dying of the condition. He found that with this patient, and subsequent patients since, the following IV protocol has been shown to dramatically improve chances of survival in septic patients. Giving adult patients (by IV) 200 mg of thiamine every 12 hours, 1,500 mg of ascorbic acid every six hours, and 50 mg of hydrocortisone every six hours for two days reduced mortality nearly fivefold, from 40 percent to 8.5 percent.

Spring / Early Summer 2020 | www.OurBerkshireTimes.com

Sepsis is a killer of millions. Unfortunately, many physicians are foolishly still ignoring Dr. Marik’s protocol because they feel that vitamins are not important in medicine.

According to Marik, the best results are obtained when his protocol is administered within the first six hours of presentation of symptoms. Emergency doctors do not always properly diagnose sepsis, so if you suspect that this is a possibility be sure to clearly express your concerns and desire to use Dr. Marik’s protocol if appropriate.

Dr. Paul E. Marik is the Eastern Virginia Medical School Foundation Professor in Internal Medicine, and the Chief of Pulmonary and Critical Care Medicine, Eastern Virginia Medical School, Norfolk, VA. He is board certified in Internal Medicine, Critical Care Medicine, Neurocritical Care, and Nutrition Science.

Dr. Marik has written more than 400 peerreviewed journal articles and 50 book chapters, and has authored four critical care books.

u Heard? ● Health & Wellness ● Have You Heard? ● Health & Wellness health & wellness

NORFOLK HEALING ARTS ● Massage Therapist ● Aromatherapist ● Ayurvedic Facials Beautiful home office Sessions by appointment only

Eileen Fitzgibbons 13 Maple Avenue Norfolk, CT, 06058

Chiropractic care for Chiropractic care for the whole family the whole family

Gentle technique, pediatrics and gentle technique, technique, pediatrics pediatrics and and Gentle technique, pediatrics and Gentle pre-natal care, auto accident care prenatal care, care, online scheduling pre-natal auto accident care pre-natal care, auto accident care

ADAM KERZNER, DC ADAM KERZNER, DC 413-644-0030 413-644-0030 www.adamkerzner.com

a

Flexible hours

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(860) 309-7775

efwellness@gmail.com

Naomi Alson

LIC. ACUPUNCTURIST & HERBALIST

For general wellbeing . . .

With specialized training in: ● Alleviating the side effects of chemotherapy ● Infertility ● Herbal treatments ● Regulating the immune system

Located at Lee Family Practice, 11 Quarry Hill Rd, Lee, MA 413.243.3223  naomifalson@gmail.com

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168 Main Street, Suite 2 • Great Barrington, MA 01230 168 Main Main Street, Street, Suite Suite 2 2• • Great Great Barrington, Barrington, MA MA 01230 01230 168

Hydro Health of Western Massachusetts Body Detoxification for Wellness Colon Hydrotherapy (Colonic) Ozone Steam Sauna Therapy Infrared Sauna Therapy IonCleanse® Foot Baths

Bruce Collingwood, I-ACT Certified Colon Hydrotherapist

(413) 445-7470 ● 51 Stearns Ave, Pittsfield, MA www.hydrohealthwesternmass.com

heilaa Hite Intuitive Counselor

Featured in Paulette Cooper’s directory, ‘THE 100 TOP PSYCHICS in AMERICA’

Tarot • Astrology • Palmistry • Psychometry Mediumship • Past Life Regression Hypnotherapy • Life Coach Consultations in Person, by Phone or Skype Classes, Parties and Events

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MANAGER

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ndy WeOPTICAL

Wendy is a licensed optician with 27 years experience fitting happy customers with beautiful frames and lenses in the Berkshires.

REPAIRS | CLEANING | ADJUSTMENTS

Flex Spend - Use it or Lose it!

56 Elm Street, Pittsfield, MA 413.445.5700 Wed-Sat 10am to 6pm

www.wendyoptical.com

“Lisa Baumgart is a very talented healer/therapist.

31 Williamstown Rd., 31 Williamstown Rd., Lanesboro, MA In the very first session she reduced my pain 413 - 442 -7007 “Choosing GPT for well over 50%.

In amy rehabilitation was the Lisa Baumgart, MPT, FAFS, IFNCP few weeks time, I had best decision that I could , MPT almost no pain.”

Restoring Function & Fitness ~ Marian have made.”

413-442-7007

Lisa Baumgart

Restoring Function & Fitness

- Don Rochelo

We focus on dynamics of the whole body to sk Lisa to determine your strengths speak to your and weaknesses. company, club or Our unique approach to organization physical therapy is called complimentary!

Applied Functional e offer a different approach to physicalScience or Chain Reaction Transformation. therapy by treating the whole body

A

tragmuaB as detnelat y rev .tsipareht/rela noisses tsrif y rev eht W while focusing on specific areas of pain which niap ym decuder allows us to address the cause of dysfunction. a nI .%05 revo ll We are now also offering functional medicine Improve consulting on a self-pay basis to facilitate Mobility dah I ,emit skeew optimal wellness. ”.niap MA on tso greylockpt.com ● 31 Williamstown Road,function!

Lanesboro, ~ Lisa Baumgart, MPT, FAFS, IFNCP

olehcoR noD -

www.OurBerkshireTimes.com | Spring / Early Summer 2020

19

Enjoy Their Antics, Weather Their Storms HIGH SCHOOL STUDENTS, YEAR BY YEAR / By Stephen K. Sagarin, Ph.D.

W

hy couldn’t all of high school be like spring of senior year?” Amanda [name changed!], one of our seniors, asked recently. Seniors in the spring can be lighthearted, nostalgic, relaxed. The end is in sight, and real life awaits. Many seniors are admitted to their colleges, have made decisions about where they’re going, and, regardless of college plans, what they’re doing next. Our students will soon perform their spring play, then spend three weeks away from school, completing projects and internships. One will work for an immigration and asylum lawyer in New York City. One will publish a book of her own poems.

These same students spent the first third of senior year completely stressed by the challenge of maintaining work in their academic courses, joining our fall Shakespeare festival, playing on the soccer team, while choosing colleges to which to apply, and completing applications, including up to ten drafts of a college essay, sheaves of supplementary essays, the SATs, and the SAT IIs (which used to be called “achievement tests”). They were surly, grumpy, and unsure – and, at the same time, impenetrably glossy and cool around teachers and younger students. Unapologetically late to school, late to class, hats and sunglasses in place.

They spent the second third of senior year waiting to hear from colleges. Would they get in? Four were admitted in December to their first choice of college, but their success only irritated their classmates. No one could really enjoy it. They slogged away in classes, complained about play rehearsals, were annoyed by having to be in charge of younger students to clean the school at the end of the day (we have no custodians), were annoyed by the immature behavior of younger students, especially in chorus, were annoyed by teachers who still had expectations of them, and were worried about finding internships and projects. The future was close, but not close enough.

Students are often more charming in eleventh grade. Eleventh graders – juniors – are flush with the feeling of being more than halfway through high school, of finally being upper class students, of knowing that this is the year that “really counts” academically, of preparing after school for the SATs, of finally 20

Spring / Early Summer 2020 | www.OurBerkshireTimes.com

passing their driving tests. They can debate, converse, engage, but they don’t yet have the weight of senior year on their shoulders.

Beginning to think about college produces excitement about all the possibilities.

Of course, many juniors, even seniors, carry over emotional struggles from tenth grade, working out development that began earlier. (What I’m dividing here grade by grade can also be seen as a big smear.)

And tenth graders, sophomores, are . . . changing. The boys, especially, often return from the summer several inches taller.

Voices that cracked in ninth grade are deeper. Handshakes are firmer. But, true to their name (sophos – wise; moros – foolish), you never know what you’re going to walk into in class. While some are studious and mature, others are throwing grapes at each other, flipping water bottles, and texting each other the dankest memes. (If you don’t know what the phrase “dankest memes” means, you may need to spend more time around teenagers.)

They want to be treated as mature young adults, but they want to choose when they will act like they deserve this. They want authority without responsibility. They learned last year, in ninth grade, how to “do” high school, so that mystery is unveiled. And they still have most of high school ahead of them, and that looks like a real uphill struggle.

Emotionally, tenth grade can be the toughest year – I’ve often said that all tenth graders feel like they have no friends. They can be laughing and chatting with peers all day in school, then weeping at home about their loneliness. They are shedding their childhoods, beginning to inhabit their adult selves, and this process of individuation, of differentiation from friends and parents, can be acutely painful. Some act out, some implode. Some are stoic, some manic. Some wear black. Some wear (next to) nothing.

In addition – or as part of this differentiation – tenth graders love the word “hypocritical.” Peers, parents, teachers are all unmasked.

They can’t possibly meet the critical, ideal standards of these newly awakened tenth graders, and so they are condemned to the bin of the hypocritical. It doesn’t occur to these students that,

education & workshops

from year to year or month to month, it’s not the adults around them who have changed but they themselves.

These characteristics – loneliness, a critical stance, emotional turbulence (calling Hamlet!) – are associated with a developmental crisis that mirrors or recapitulates the “terrible twos,” when toddlers first learn the power of the word “no,” and another crisis around age 9, when angelic third graders turn into catty fourth graders; students who loved their teachers in third grade hate school in fourth grade; students who had six best friends in third grade painfully feel every perceived slight.

A sixteen-year-old’s crisis is harder to generalize because it occurs during the transition from childhood to adulthood; the student is becoming herself or himself, a genuine self.

Hence, the importance, in high school, and in tenth and eleventh grades in particular, of working consciously and deliberately to keep ideals alive. If I’m seen as hypocritical, the worst thing I can do is deny it. Teachers with thin skins won’t last long in high school. As I sometimes say, if you can’t laugh at yourself, high school students will laugh at you for you. What I can do is to acknowledge my failings and try to work on them. Do I drink too much coffee? What if I give it up over a holiday recess? It is healthy for the students to discover that I’ve actually managed to change my habits, that human beings are capable of positive change.

Ninth graders, on the other hand, are lovely and charming.

And immature and forgetful and unconscious. They are excited about all the new things in high school – different teachers for every subject. Real sports. Clubs. Older students who drive.

And speak with authority. And take ninth graders, occasionally, under their wings. The world is new and refreshing. Ninth graders can dye their hair (prohibited in a local elementary school), or cut it all off. They’re unabashedly idealistic – they are passionate about solving the world’s problems, even if some believe this means supporting a woman’s right to choose, and others believe it means understanding that abortion is murder.

Classes can end in tears over such debates.

High school students in general, and ninth graders more than others, easily feel judged, and rebel, even recoil, from perceived judgment. They may judge others, but don’t judge them. Teachers have to be unfailingly fair and consistent. It’s as if teachers – and parents – build a fence around adolescents’ behavior and expectations and experience. They can’t do this secretly – they have to point out every boundary line. And they shouldn’t do this too flexibly – a fence is a fence, and if it disappears just when I get to it, you’ve let me down. But, as students grow, the fence needs to move, to include more territory, to allow more freedom. One of the tricks to teaching teenagers is figuring out when and how to move the fence.

Ninth grade girls, often, are nearly fully grown in height, but the boys are not; except for the lumbering behemoths (I was one – 6 foot 2 in eighth grade, with floppy things attached to me that I learned only years later were my feet), boys come up

to some girls’ shoulders, and still have more in common with middle school students than with the rest of the high school.

Ninth grade boys are the most likely students on earth to fall off a chair while all four legs are planted on the ground.

Can you tell that I love my job? I have the best job in the world.

If I won the lottery that I don’t play, I’d still be back at work tomorrow. I happen to find adolescents endlessly interesting – and amusing. I am continually amazed by their growth and development. I can enjoy their antics and weather their storms because I know that they’ll grow up. Eventually, they will make it to the spring of senior year. ~ Stephen Keith Sagarin, Ph.D., is executive director and faculty chair of Berkshire Waldorf High School, Stockbridge, MA, and associate professor at Sunbridge Institute, NY. He is author of The Story of Waldorf Education in the United States: Past, Present, and Future, and former editor of the Research Bulletin of the Research Institute for Waldorf Education. Stephen has a Ph.D. in history from Columbia University and an A.B. in art history and fine art from Princeton University. He has been a Waldorf teacher for more than 30 years. His blog, “What is Education?” may be found at ssagarin.blogspot.com.

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www.OurBerkshireTimes.com | Spring / Early Summer 2020

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Ann Getsinger SPRING / EARLY SUMMER 2020 COVER ARTIST

The artist’s home and studio is located in New Marlborough, Massachusetts. Since childhood she has also worked regularly in the midcoast area of Maine. Ann has a lifelong connection to both communities and enjoys teaching drawing during the summer in her Berkshire studio.

Besides having her work in many private collections (including a recently completed 3’ x 7’ oil painting called Citrona depicting the flora and fauna of a walnut farm near Sacramento, California), Ann’s paintings have been exhibited in many museums and galleries including the following. In Massachusetts: The Springfield Museum in Springfield, and the Camilla Richman Fine Arts in Osterville. In Connecticut: Seven Bridges Foundation in Greenwich. In Maine: Dowling Walsh Gallery in Rockland, and Arundel Farm Gallery in Kennebunk. In New

York: Hoorn-Ashby in New York City, ART 101 in Brooklyn, and Carrie Haddad in Hudson.

Upcoming Exhibits This Spring and Summer A solo exhibit of New Work at the Stockbridge Station Gallery in Stockbridge, Massachusetts. The exhibit will open on May 13, and run through July 15. Ann will have ten paintings on view in a group exhibit at The Spencertown Academy called “Still Life: Fruits, Flowers & Foods in Repose,” from Saturday, May 23 through Sunday, June 21 (Saturdays and Sundays from 1 to 5pm). The opening reception will be held on Saturday, May 23, at 4 to 6pm.

In addition to the upcoming shows above, Ann’s work can be seen at the occasional open studio in New Marlborough, Massachusetts.

Photo by Antonia Small

B

orn on October 22, 1956, Ann Getsinger grew up in Watertown, Connecticut. As the youngest of five in a creative household, her earliest memories are of making artwork. After studying at Paier School of Art in New Haven, Connecticut, and the San Francisco Art Institute, she settled permanently in Western Massachusetts where she studied privately with realist artist Sheldon Fink.

You can keep up to date and view Ann’s new work on Instagram at Ann Getsinger 6376. Follow her on Facebook, and visit her website at www.anngetsinger.com.

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