mohawk harvest newsletter
TRANSCRIPT
Spring 2018
Continued on Page 2
natural. We also carry bee pollen from
Piacentino and have Yuna's gluten free
cookies from their bakery. I
have heard testaments from
people who are not
primarily gluten-free eaters
that these cookies are some of
the best they've had! We also
began carrying meat from
Bolster Farm in Ft. Plain, NY.
We have their ground beef,
some steaks, bacon (with no
added sugar!), andouille, their
roast beef is served in our
deli, and soon their sausage
will be on our sausage, egg,
and cheese sandwiches. Their meat also
contains no added hormones, and their beef
is pasture-raised on a beautiful farm. Try
some of these new products and you will
not be disappointed!
Weekends at Mohawk Harvest have been
marvelously filled with music by talented
local artists. We have
been fortunate enough to
have Saturdays and
Sundays with Michelle
King from the band
Flame, Cosby Gibson
with her new CD re-
lease, and various other
musicians who frequent
our Open Mic nights (the
second Saturday of every
month!) filling our store
with live music on the
weekends.
Our cafe has been featuring different
specials throughout the winter, such as The
Ultimate Hot Chocolate, a Strawberry
Cheesecake Latte, and we have added new
by Gianna DeLilli
We are grateful for another beautiful fall
and winter in upstate NY. Reflecting on a
wonderful holiday season, filled with locally
produced food, beautiful gifts, and smiles all
around; we would like to thank all our shop-
pers for truly making a difference in their
communities by spending their money
locally. Dollars spent at Mohawk Harvest
means money invested in your community -
further stimulating your local economy,
supporting your neighbors, and showing that
it is possible to create and nourish a
sustainable way of life in Gloversville.
Over the past couple of months, we have
begun carrying new, quality products from
local producers. One producer, Piacentino
Farms, located in Deerfield, NY, provides us
with smoked bacon, Canadian bacon, and
ground pork. Their rule for farming is "as
nature intended." Their products have no
added hormones, antibiotics, and are all
President’s Message—Shop the Co-op First! by Bob Galinsky
Now that I’m retired I am often asked what
I do to keep busy. When I respond that I am
on the board of directors of Mohawk
Harvest people usually tell me how much
they love the Co-op. When I go on
Facebook, I see all the “likes” and “love” for
the Co-op there as well.
We appreciate all the love, we really do.
The Beatles said “Love is all you need.”
Mohawk Harvest Cooperative Market how-
ever, cannot survive on love alone; along
with your love we need your loyalty and
your patronage! We need to be your
grocery store.
I’m not naïve, I understand that there are
items that you want or need that the Co-op
does not carry, so you go to a supermarket.
I do too. As consumers we all make choices.
Once we are in the supermarket it is easy
to be seduced into buying everything on our
list there, even though there are products
that we prefer to get at the Co-op.
What I propose is that we SHOP THE
CO-OP FIRST, and then if we need things
that we couldn’t get at Mohawk Harvest we
go elsewhere. If we do this, if we shop the
Co-op first, the Co-op gets our dollars in
addition to our love. Then the Co-op can
thrive and grow. It can afford to carry more
Continued on Page 2
Singer Michelle King performs in the café.
Page 2 Mohawk Harvester Spring 2018
30 North Main Street
Gloversville, NY 12078
(518) 706-0681
www.mohawkharvest.org
Staff:
Gianna DeLilli, General Manager
Katlyn Christienson
Sadie Dwyer
Benjermin Follan-Entrain
Alan Harris
Dan Lentini
Korinna Marino
Taylor Osheyack
Aubrie White
The Board
President: Bob Galinsky
Vice President: Vince De Santis
Treasurer: Bobbi Trudel
Secretary: Terry A. Swierzowski
Nancy Ackerbauer
Peter Feldstein
Bruce Frasier
Peter Goderie
Carole Gottung
John Laffan
Genia Meinhold
David Pesses
Committees
Personnel
Chair: Bob Galinsky
Finance
Chair: Bobbi Trudel
Education and Outreach
Chair: Vince De Santis
Farmers Outreach
Chair: Bruce Frasier
Marketing
Chair: Terry A. Swierzowski
Webmaster
Ruth Levinton
Mohawk Harvester Editors
Nancy Ackerbauer, Terry A. Swierzowski &
Lindsay M. Hinkle
Composition and Layout
Lindsay M. Hinkle
Board meetings are held the 3rd Thursday of each month at 5:30pm. Check Facebook for location. Any member-shareholder is welcome to attend.
Mohawk Harvest Cooperative Market
Mission Statement
As consumer, producer and farmer members
of a cooperative, we are committed to the
creation of a healthy, sustainable community
by providing wholesome foods, empowering
artisans and fostering lifelong learning.
As a community-owned organization, Mohawk Harvest
Cooperative Market is committed to complete
transparency, especially in managerial and financial
matters. If you have any questions or concerns, please
contact any officer or board member or email us at
President’s, cont’d
Annual Dinner Meeting
WHEN: Sunday, April 22,
5pm—Social Time, 5:30pm—Dinner
Program immediately following
WHERE: First Congregational United
Church of Christ, 31 E. Fulton Street,
Gloversville.
WHAT: Bring your favorite dish to
share and enjoy tasty desserts courtesy
of your Co-op Board members.
Please see more details on the event,
including our featured speaker, on our
Facebook page.
items and can purchase larger quantities
from wholesale suppliers at lower prices,
which in turn lowers prices to you, our
customers. Pretty soon you may not need
to shop anywhere else for groceries.
The supermarkets and big box stores are in
business to make a profit to return to their
shareholders. Mohawk Harvest, on the
other hand, is cooperatively owned by our
member-shareholders and has a mission to
enhance the local community, support local
farmers, and enhance lifelong learning.
I don’t love Price Chopper or Walmart but I
do love Mohawk Harvest, and from what I
hear and see online, you do too. Therefore
let’s resolve to make a small change in our
grocery buying routine and let’s…
SHOP THE CO-OP FIRST.
regulars to our menu like the Matcha Latte
and Golden Milk Lattes. We still have all the
crowd favorites like the ADK Latte, Mocha
Lattes, and more! Check out what's new in
our cafe this week!
As we progress as a small business, focusing
on our impact on the community, we want
to let our members and shoppers know that
we have recently formed a variety of
committees whose goals are focused on
different aspects of the store. For example,
we have a building and maintenance
committee for small and large projects, we
have a marketing committee to help plan
our marketing techniques, and we have a
deli committee to help diversify and expand
our deli. There are other committees as
well, and we are opening these committees
up to anyone who would like to join - just
email [email protected] if you
would like to offer your services through a
committee. Some committees, like the
marketing committee, meet once a month.
Other committees ask their members to be
available via email or phone call when a
project or task requires assistance. Any help
you would like to offer, by joining a
committee or just volunteering some of
your time, is welcomed and appreciated!
We love having community members get
involved at our Co-op!
Thank you to all our shoppers - big and
small! We are so grateful to have the
opportunity to serve our community in
many ways. Stay tuned for the next
newsletter to hear the exciting events we
have planned for this summer!
Manager, cont’d Meet Your New
Board Member
Genia Meinhold is a
Gloversville native who
recently relocated back to
Update New York. She is a
summer resident of Caroga
Lake. She is active in local
volunteer work supporting
No Bottom Left Behind Diaper Bank, Code
Blue Saratoga and Caroga Lake Music
Festival. Genia is also a supporter of the
Gloversville Library and the Schine Building.
meat,” she said. This is not meat from the
supermarket. For the quality, it will cost you
a little more. A pound of ground beef sells
for $9.
Bolster, who sells online and specializes in
one-day shipping throughout the Northeast
and delivery within 20 miles, said “it’s nice
to have someplace locally.” He added, “I like
working with Gianna and the Co-op.”
Angus cattle, native to northern Scotland
and now popular throughout the world,
came to America in 1873 and were initially
ridiculed by ranchers defending their
conventional herds of long and shorthorns.
Think Lonesome Dove.
Bolster calls Angus the “go-to breed,” citing
quick growth and heartiness and the
consistent quality of the beef. Mature males
reach 1,800 pounds and females about
1,200.
Bolster is expanding his herd which now
numbers nearly 50 black and red Angus but
is expected to produce up to 20 calves this
year. He expects to process about 20
mature head this season, producing up to
20,000 pounds of various products.
Bolster is very particular about how to
properly raise cattle. “Not all grass-fed beef
is the same,” he said, stressing the idea that
Page 3 Mohawk Harvester Spring 2018
When Mike Bolster talks about his grass-fed
Angus, one can be forgiven for immediately
conjuring an image of Angus King, the sena-
tor from Maine.
But, in the context of the Mohawk Harvest
Cooperative Market – our beloved Co-op –
one cannot be forgiven for pondering, how-
ever briefly, a Big Mac.
McDonald’s may have been bragging up its
Angus beef since 2009, but the giant chain is
on the opposite end of the food universe
from the friendly establishment on North
Main Street and for that matter, from
Bolster Farms.
Ronald McDonald is not moving his Angus
herd to fresh grass in new pasture every
day. That’s what Bolster does on the spread
he operates with his wife, veterinarian Dr.
Jessie Bolster, on the plateau of Stone
Arabia. They also raise hogs.
Bolster, who volunteers at the Co-op most
every Saturday morning, supplies the kitchen
with roast beef, ground beef, steaks,
sausage, pork chops, ham and bacon. Many
of the meat products are available in the
cooler and freezer sections.
“Their meat is really, really good,” said Co-
op Manager Gianna DeLilli. “It’s very clear
they care about how they produce their
Bolster Farms—The Big Mac of Angus by Jim McGuire
the best-tasting meat comes from cattle
allowed to live naturally in good pasture.
Forget the corn-fed cattle that were once
the norm in the supermarket. The Bolsters
are also careful to avoid antibiotics unless
absolutely necessary.
Mike Bolster knows about the dedication it
takes to operate a successful farm. He
served as an army officer in Afghanistan,
finishing his military career as a captain.
Dr. Bolster, who grew up around farms in
her extended family in Georgia, brought the
two of them to the Mohawk Valley when
she joined the Midvale Veterinary Clinic.
While Bolster expands his herd and product
line, he is also adding trees to his apple
orchard and branching out, literally, into
pears, plums and blueberries.
He is also exploring the possibility of collab-
orating with other local meat producers to
create their own processing plant.
The Bolsters may have tiptoed from their
prior lives into the world of farming, but
now, as they say in poker, they’re all in.
“We’re definitely farmers now,” Bolster
said, a note of conviction in that assessment.
As I write this it’s the dead of winter and
everything and everyone is moving a little
slower. In the Co-op people are taking their
time sipping hot drinks and enjoying a hearty
lunch. The line at the register is definitely
shorter so the staff has more time to talk to
you about the benefits of becoming a mem-
ber-shareholder.
As you may have guessed anytime is a good
time to become a member of Mohawk
Harvest. There are many reasons why over
650 households have become members of
the Co-op:
Co-op Membership Report by Bob Galinsky When is the best time of the year to
become a member of Mohawk Harvest
Cooperative Market?
Is it in the spring when plants are starting to
bud in anticipation of the harvest to come?
Perhaps you feel the time to join is in
August when the Co-op’s produce cooler is
packed with delicious sweet corn, summer
squash, and juicy ripe tomatoes. The Co-op
is awash in color in the early fall when our
famous mums brighten both inside and out-
side the store; maybe fall would be a good
time to become a member.
Members get 5% off every purchase
every day.
Membership is a onetime fee and in-
cludes everyone in the household.
Members, or more accurately,
member-shareholders have a voice in
how the Co-op is run by serving on
committees and voting in elections for
board members.
By joining the Co-op they are helping
sustain the community.
Pickup a membership brochure from the
front counter and consider becoming a
member of Mohawk Harvest!
Page 4 Mohawk Harvester Spring 2018
Have you noticed all the great new products
at the Co-op? Be sure to try some on your
next stop in…or make it a point to SHOP
YOUR CO-OP!
ITHACA COLD-CRAFTED HUMMUS
Launched in 2017 in
Ithaca, NY, Ithaca
Cold-Crafted
Hummus contains
nothing artificial –
no preservatives, no artificial ingredients, no
citric acid, is non-GMO, has no canola and
no soy. And, its raw ingredients are never
heated; they use cold pressure instead of
heat pasteurization to keep the ingredients
raw, full of nutrients, and alive with flavor.
They make 6 flavors including roasted red
pepper, fresh lemon garlic, and classic (all at
the Co-op), and they also make a fresh lem-
on beet, and fresh lemon dill.
SOY BOY PRODUCTS
Soy Boy began as a small enterprise to
promote a vegetarian lifestyle. They have
grown into an environmentally-friendly
company providing employment for more
than 30 people. From their inception they
have supported organic agriculture as both a
business and personal
conviction for owners
Norman Holland and
Andrew Schecter. They are
also determined to make a
net positive impact on the
world and play a large role
in their local organic-food-
production community in Rochester, NY.
They provide okara – a byproduct of tofu-
making – to local farms. They buy organic
soybeans from local farms.
We carry Soy Boy Organic Soy Tempeh,
which contains no preservatives or anything
artificial, is high in protein, is certified USDA
Organic, is non-GMO project verified, has
no trans fat or cholesterol and is low in
sodium. It is also gluten free, Kosher, and
vegan and is a good source of fiber. It is
Continued on next page
made with a microbial culturing process that
sometimes produces gray or black spots.
This indicates natural ripening and does not
mean the product is spoiled. Use it to re-
place meat or for your own creations. Its
firm texture is perfect for an easy-to-fix
sandwich or hearty vegetarian chili.
MAYA KAIMAL PRODUCTS
The Maya Kaimal family of products has a
mission to offer exceptional Indian foods
that are delicious, accessible and modern.
Their Tikka Masala begins with sweet spices
like cinnamon, cardamom
and clove, and blends with
tomato and ginger to create
a rich and round flavor. You
can simmer the sauce with
meats and vegetables, use in
a slow cooker, add to stews
and soups, spread on a pizza,
spoon over noodles, marinate meats, spice
up tacos or quesadillas, and much more. It is
vegetarian and gluten free. We also carry
the company’s Naan Chips and Chickpea
Chips. Try some today!
ECOS CLEANING PRODUCTS
Ecos’ Promise: We promise to make green
cleaning a reality for all by using sustainable
practices that protect people and the planet.
By formulating products from the goodness
of plants in facilities powered by 100% re-
newable energy, we empower a natural
clean at a price you can afford. Made with
love from the inside out, we hope you’ll
experience the difference in each bottle of
ECOS.
ECOS carries a full line of
‘safer choice’ cleaning
products, for pets, the
bathroom, the kitchen,
babies and general house-
hold cleaning. We carry
their Dishmate dish liquid
in a number of scents,
ECOS Laundry Detergent and Fabric
Softener. Make the safer choice for your
family and try out the ECOS line of cleaners
in your home.
DOROT FRESH HERB CUBES
Dorot Gardens
brings to you at
the Co-op their
signature line of
pre-portioned
fresh garlic and herbs. First, they start by
growing their own garlic, basil, cilantro,
parsley, chili and ginger. At peak freshness,
they pull products from the fields, process
and flash freeze into their convenient trays
within 90 minutes of harvest.
With a two-year shelf life you can have fresh
Garlic, Onions and Herbs year round with a
simple “pop” of the tray. When they say
“fresher than fresh” they mean it! Dorot
Gardens pre-portioned garlic, onions and
herbs eliminate chopping and measuring,
making it effortless to season and flavor
your cooking any time of year.
NO EVIL FOODS
Based in Asheville,
NC, No Evil Foods
are plant-based
proteins. The
company was built
from the ground up with their power
mission: to use food as a force for good,
because real change starts at the center of
your plate. Their meats include the
following. Comrade Cluck vegan “no
chicken,” which is lightly seasoned for
versatility and pre-shredded for ultra ease of
use it is made from 6 simple ingredients and
can be used to replace chicken in anything
from soups and stews to casseroles and
curry. The Stallion Italian Sausage that burst
with a barrage of old world spices, these
vegan sausage links are laced with sweet
fennel, rosemary and thyme. El Zapatista is a
fiery, vegan sausage with a perfect blend of
spices. Pit Boss is slow smoked over real
hickory wood and slathered in a sorghum
molasses sauce. They are definitely worth a
A Quick Guide to New, and Not-To-Be-Missed,
Products on Our Grocery Shelves and in Our Coolers
by Terry Swierzowski
Page 5 Mohawk Harvester Spring 2018
try – find them in our freezer section.
FIELD ROAST - CHAO CREAMERY
PRODUCTS
Field Roast’s Chao Creamery began in 2003
with the creation of their Herbed Chao Ball;
a simple soft cheese made from Chao Tofu,
Miso paste, expeller pressed palm fruit oil,
fresh garlic and was rolled in green herbs.
Today their expanding line of Chao
Creamery products give homage to the
flavorful plant kingdom and celebrate umami
at its finest, using Chao as an important
ingredient. Chao is a culinary tradition of
fermenting tofu popular throughout Asia.
Touted as the “cheese” of Asia, it can now
easily be purchased in Asian grocery stores
throughout North
America and
Europe. It looks
much like
marinated feta, as it
is sold brined in a
small jar, and has the mouthfeel of some-
thing like blue cheese. Chao is commonly
used as a condiment, combined into sauces
to accompany hot pot, or used to flavor rice
and other grains. We carry frozen “Mac ‘N
Chao” in Chili and Creamy versions (new)
as well as the popular Chao Slices in the
cheese case, that are non-dairy.
DANCING DEER BAKING CO.
The company's namesake was the antique
shop in Bar Harbor, Maine run by one of the
company’s founders, Suzanne Lombardi's
grandmother. Dancing Deer is a company of
people who are passionate about food, na-
ture and aesthetics. They are known for a
truly superior taste, artful, but simple,
packaging and pure, high
quality ingredients. They
believe that the packaging
should be as artful, honest
and as good as the food.
Look for their cookie bites
in the freezer section. You
won’t be sorry.
MARIA AND RICARDO’S WRAPS
At Maria and Ricardo’s they believe that
their cultural legacy invites them naturally
towards restoring original food ideas and
elevating them into new possibilities. They
are genuinely committed to using fine,
simple, non-GMO
ingredients
through a carefully
perfected process.
And their ever-
growing curiosity for real food discovery
inspires us to create new recipes that soon
become kitchen favorites. In our freezer
section you can find their all-natural sun-
dried tomato and spinach wraps, and
organic tortillas. P.S. If you like the wraps
used in our Deli, these are them!
MOCKTAILS ALCOHOL-FREE
COCKTAILS
These are the first premium brand of ready
to drink, alcohol-free (0.0%) cocktail. It is a
fun lifestyle alternative - enjoy at every
occasion! It is a great non-alcohol option if
you are tired of settling for soda or water.
These cocktail-inspired beverages are
carefully crafted, alcohol-free drinks that
anyone can enjoy and be proud to serve.
Just chill, shake like a bartender, and pour.
We currently
carry “The Vida
Loca” Margarita,
“Sevilla Red”
Sangria, and
“Karma Sucra” Cosmopolitan. Try them all
for a fun alternative at your next party.
Have any questions about these great new
products? Ask your helpful Co-op staff
members – they will be glad to show you all
we have to offer!
Annual Soup
Contest a Big
Success
On Sunday, February 25, an enthusiastic
crowd of 80+ came to the Co-op to sample
a delicious variety of
home made soups.
After tasting (and, in
some cases,
re-tasting!) 11 piping
hot varieties,
attendees voted for
their favorite in 2
categories (non-
vegetarian and
vegetarian).
Congratulations to winners Jason Bowie (l)
in the vegetarian category for his Asparagus
soup and Patrick Clear (r) in the non-
vegetarian category for his Seafood Bisque.
Each was presented with a gift basket
containing beautiful soup bowls made by
Michelle Harring, cloth napkins and a variety
of products available at the Co-op.
If you would like a copy of the recipes, send
an email to [email protected]
Thanks to all of our entrants, volunteers and
everyone who came out to support the
Co-op, a gem in downtown Gloversville.
See you next year!
Mohawk Harvest
Wish List:
Here’s a list of some things that would
make our Co-op more efficient and a
better place to be!
House plants that need a home
Used wash cloths and kitchen
towels
Volunteers
Committee members - marketing,
education/outreach, deli, special
projects, inventory, and more
Facebook Check-in Specials
April
Check-in and receive
a FREE bag of Jelly
Beans
May
Check-in and receive a
FREE Packet of Seeds
June
Check-in and receive FREE Local
Strawberries
July
Check-in and receive a FREE Red,
White and Blue Cookie
Page 6 Mohawk Harvester Spring 2018
At Mohawk Harvest Deli, Alan, Aubrie and
Dan work hard to provide our customers
with hot fresh soups and a special sandwich,
creatively inspired by seasonal produce and
ingredients throughout the store. Aubrie is
also currently credited with the in-house
baking for our café!
We craft our soups based on our abundant
local produce and dairy, meat, fish and gro-
cery items found in the store. Our pride is
in offering alternatives to other prepared
foods found in the downtown area - with
fresh, local ingredients that are good for you
and the planet.
Our roast beef from Bolster Farm in Ft.
Nutrition Nibbles by Nancy Ackerbauer, Registered Dietitian Nutritionist
Did you know that March was National
Nutrition Month? This year’s theme, from
the Academy of Nutrition and Dietetics,
was “Go Further With Food”. In addition to
encouraging a variety of healthy food choic-
es, appropriate portion sizes and balancing
food with physical activity, this
year’s theme highlights the
importance of reducing food
waste. Learning to manage food
resources in the home saves
money, nutrients and food-
waste guilt.
Here are some of the best solutions for
reducing food waste: dating and labeling
foods to be stored, creating a realistic meal
plan, assessing household inventory before
shopping (i.e. pantry/refrigerator/freezer)
and making a shopping list. Not sure how
long foods can be stored? The USDA offers
a refrigerator and freezer storage chart that
can be accessed at https://
www.foodsafety.gov/keep/charts/
storagetimes.html. Remember to properly
store your produce as well. For example,
avocados should ripen on the counter but
can be stored in the refrigerator for extend-
ed freshness.
To make a meal plan that is realistic, think
about your time frames to shop, prep and
put meals together. Look at all work and
family commitments to determine how
much time you really have on given days.
Make a shopping list, but before leaving the
house check to make sure you don’t
already have those items hiding in the
back of the pantry or refrigerator.
Having regular clean out days will
help you to remember what you
have. Also, consider if you might be
able to substitute recipe ingredients
with items you already have, such as using
chia seeds or ground flax seeds in place of
eggs. How about running those fully-ripened
tomatoes through the food processor
instead of purchasing crushed tomatoes?
If you’re struggling to create meals based on
the ingredients in your kitchen, try using on-
line recipe finders or apps that allow you to
plug in the food items you already have.
Escoffier recommends these apps: Super-
cook, Allrecipes, BigOven, Epicurious and
Cookpad.
Despite good planning, you may find you’ve
ended up with more of some items than you
What's New in Mohawk Harvest's Deli? by Alan Harris
Plain has been a hot commodity since it
became a regular on our menu. Bolster
Farm is also our supplier for your morning
sausage patties for those great sausage, egg,
and cheese sandwiches.
We also just can’t keep enough of our pro-
tein packed chicken salad and chicken salad
wraps in our Grab-&-Go area. They are
made from natural, humane-certified, low in
fat, flavorful, skinless and boneless chicken
breasts from Murray's Farm in South
Fallsburg, NY. Buffalo chicken, sesame
chicken and curried chicken are our other
salad options. Give them a try next time you
are looking for a healthy and delicious meal!
On weekends, Mohawk Harvest becomes a
destination for our brunch specials - stuffed
french toast, blueberry pancakes, and more!
We offer breakfast items starting at 8am
and lunch beginning at 11am through 2pm.
We are currently constructing a new deli
menu located on our back wall. You will
soon see a greater connection to where our
local ingredients come from, as well as new
and improved sandwiches. The deli’s daily
offerings are published on the Mohawk Har-
vest Facebook page. We are working hard
to bring you new recipe ideas using our
seasonal resources, so stop by and see
what's cookin'!
can easily prepare or eat. Before it goes
beyond salvaging, decide what you will do
with those super ripe fruits or excess milk.
Some foods freeze better than others. Did
you know the following are freezer-friendly
foods: tortillas, buttermilk, milk, half-and-
half, tofu, nuts, lunchmeats, grains, egg
whites, ginger root, pine nuts, leftover wine
and coconut milk (use ice cube trays),
peeled and chopped fruits such as avocado
or banana (for smoothies), parmesan cheese
rinds and herbs?
Also consider these food-saving ideas: quick
pickling excess vegetables or adding them to
stir-fries, soups/stews or casseroles, and
transforming ripened fruits into cobblers,
quick breads/pancakes or fruit butters.
Don’t let your nutrient-dense foods feed the
trash can or compost bin when they were
intended to fuel you. Tossing good quality
food feels terrible and wastes precious
money. When you “eat down the frig” you
might find a few extra dollars in your food
budget for some wish list items, like that
dark chocolate, a box of organic tea or new
snack you’ve been eyeing at your
community Co-op.
Learn more about membership in the artists’ co-op: MicropolisGallery.com
Spring 2018Mohawk Harvester Page 7
GalleryUpdate
LEFT: Earrings by “The Quiet Woods”— Kim Sheridan-Dugmore and Mue Ziegler CENTER: Black and white photograph with isolated color by Rebekkah ZielRIGHT: A wall sculpture by Betsy Batchelor from her woodland ephemera series
www.facebook.com/MicropolisGallery/Like Us on Facebook
Micropolis Gift Certificates
Guest Artist Jon SeganMicropolis is pleased to feature the work of Jon Segan of Ft. Edward during the months of March and April. A “Meet the Artists” reception was held on March 9.
Segan studied art at the Pratt Institute in Brook-lyn, NY. His work involves painting, sculpture, and assemblage.
In his artist statement Jon writes, “In my work I usually combine painting and sculpture with objects, fitting them together spatially into boxes that I construct. I find that this combination of media makes more likely the opportunities to discover the happy accidents that lead to spiritual order.”
“I paint and sculpt in a straight forward manner to best achieve harmony between the two dimensional image and the three dimensional form. The coming together of the different ele-ments allows the work to become first image, then object, and ultimately a blending of the two. This merging allows me the role of the artist, craftsperson, and finally witness,“ Jon concludes.
Shop Mohawk Harvest, dine in the cafe and then stop to see Jon’s work!
n Kevin Chamberlain to be guest artist in May & June—Mohawk Harvest’s own expert coffee roaster!! Kevin works in ceramics, metals & glass. Join us in May to meet & greet!
Welcome to New ArtistsMicropolis is pleased to announce that four new artists have joined the gallery since the holiday season. They are Kim Sheridan-Dugmore & Mue Ziegler (The Quiet Woods), Rebekkah Ziel, and Betsy Batchelor.
Kim and Mue are a daughter-mother team from Round Lake, NY. They work in sterling silver, hand cutting each piece which they then hammer, oxidize and buff to a rich patina. The Quiet Woods designs incorporate elemen-tal shapes and restful spaces. Their “Tender Jewelry” is for everyday wear with its spare and modernist sensibility.
Rebekkah Ziel has brought her energy and her photography to Micropolis. She focuses on contrast, line and light in her art which evoke a powerful expression of mood. Her images are mostly black and white with isolated sections of color and cover a wide range of topics—from nature to architecture and transportation. Rebekkah has also brought new life to our Facebook page adding videos she is making of our artists at work in their studios. Check it out and “like us!”
Our newest member is Betsy Batchelor, well known in the community for her work on the Gloversville Library campaign and also as Coun-cilwoman for Ward 3. Although she has been involved with the gallery for seven years—ini-tially as one of our founding members and also a hands on patron— Betsy has finally brought her artwork to the gallery! Her work is sculptural and in a medium she calls woodland ephemera.
For information on becoming a Micropolis artist, please go to our website or pick up an application from the desk in the gallery.
Artist News in Brief We are thrilled that our artists are being recognized by arts organizations, galleries and festivals. Congratulations!!
n Connie Dodge‘s pastel painting Hope Falls was selected to be in the juried alumni show at Nazareth College in Rochester, NY. She also has three paintings on exhibit at Schenectady County Community College in the Cassola Gallery.
n The National Collaborative for Women’s History Sites (NCWHS) has recently unveiled its new logo designed by Linda Hinkle. The Collaborative makes women’s contributions to history visible so that all women’s experiences and potential are fully valued. She also designed a trail marker that will be displayed at women’s history sites nationally.
LEFT: “Hope Falls” by Connie DodgeRIGHT: NCWHS logo designed by Linda Hinkle
ABOVE: Jon Segan discusses his work at the show openingRIGHT: “Laughing Aphrodite” by Segan
A special Thank You
to Derby for our
printing needs!
25 N. Arlington St., Gloversville ● 725-9816
SAVE THE DATE
Join us Saturday, June 2, for a class on
Container Gardening with Flowers and Vegetables:
Presentation by Master Gardener Martha Teumim
from Cornell Cooperative Extension, Albany Division. 11:00-12:30. $5 fee.
Light refreshments provided. Please call the Co-op at (518) 706-0681 or
email [email protected] to reserve your seat.
For more details, visit the event on our Facebook page.
In case you missed the buzz, the monthly
open mic is back at Mohawk Harvest
Cooperative Market. The original open mic
was the brainchild of Nicole Bruce,
who worked at the Co-op at the
time, around 2011, not long after
the Co-op moved to its current
home in Schine Memorial Hall.
Nicole was a dynamic personality
with many connections in the local
performance community, and she
attracted many talented
performers to the Co-op stage.
One of that early open mic’s great
achievements was the launch of
young Sawyer Frederick’s career.
Sawyer was just twelve years old when he
first performed at the co-op. He went on to
become the youngest performer to ever win
NBC’s The Voice, and he is now a success-
ful recording artist and touring musician.
When Nicole left, the open mic fell by the
wayside, and it was not until the 2017
annual Co-op dinner that Bob Galinsky and
Vince DeSantis approached me about reig-
niting the spark. A few months later, I met
with Gianna and we hammered out the
details for a resurrected local talent venue.
After consulting the regional events calen-
dar, we settled on the second Saturday of
every month between 6pm and 8pm, a time
and date that promised to present the
fewest conflicts with other venues and
organizations.
Our first event was July 8, 2017. We got off
to a bit of a rocky start as we struggled to
find ways to get the word out to people,
and that first night was lightly attended.
However, word quickly spread and in
August, against all expectations, the Co-op
was packed both with performers and audi-
ence. Special thanks to Tom Staudle and
Cosby Gibson for the help they gave to
make that happen. Through the fall our
monthly events regularly attracted in excess
of twenty separate acts, and we often con-
tinued past 9pm in our desire to accommo-
date every performance.
One of the things that sets this open mic
apart from all others is the sheer variety of
talent we’ve had the pleasure to host. Sure,
we have a good supply of men with guitars,
the staple of modern entertainment ever
since Elvis appeared on Ed Sullivan. We’ve
also had off-Broadway-style cabaret acts,
poets, dramatic readers, dancers,
comedians, as well as mini-lecture/
demonstrations on the science of acoustics,
magnetism and electricity, mode-locking,
resonance, radiant energy, and more. At the
January event we were lucky enough to have
Olivia Hanifan, a thirteen-year-old, up-and-
coming talent from Gloversville. Her
amazing voice is sure to make a mark in the
world of entertainment, and we hope she
returns again and again.
We are open to whatever talents you have
that will fit into our commitment to local,
family-oriented entertainment. Please join us
every month for a night of entertainment,
friends, coffee, etc. Of course, the Co-op is
open during every open mic to serve your
need for goodies, refreshments—even
groceries! We have professional-grade
sound equipment and technicians on hand to
assure that you look and sound your best.
The second Saturday of every month
starting at 6 pm. Mark your calendars!
Open Mic at Mohawk Harvest by Jim Strickland
Page 8 Mohawk Harvester Spring 2018
Return To Regular Weekday Hours Starting Monday April 23:
Weekdays 8am-7pm Saturday 8am-5pm Sunday 9am-4pm
Attention Mohawk Harvest
Members:
If you've recently changed your
email address and/or are not
receiving regular emails, please
contact store manager,
Gianna DeLilli with your current
email address at
Korinna Marino is our newest employee at
Mohawk Harvest. With a passion for
growing food and all things local, she comes
to us with a dense background in
environmental education, sustainable
development and hands-on farming. Seeing
the full circle of the food system, one of her
simplest and most immense joys in life is
being the interface between the product and
the consumer. As a member of the Co-op
since its beginning stages, she has always
found the Co-op as an oasis in downtown.
Living in various progressive and food-
oriented small towns around the
Adirondacks and Vermont, she has always
seen the spark the Co-op has been able to
ignite in this town. She hopes that her
presence here can not only help her
become closer to the town and the
progressive changes happening, but that her
skills and interests can add new and
expansive facets to this gem of an area!
Meet The Co-op’s
Newest Employee