mohawk valley living magazine october 2013 issue
DESCRIPTION
Exploring the arts, culture and heritage of our valley. This issue includes our feature article "Dairy in the Valley" as well as a road trip to Little Falls, New York.TRANSCRIPT
AWARD-WINNING RIGGIES RECIPE, P. 28 FREEMAGAZINETAKE ONE!MOHAWK
VALLEY LIVINGOCTOBER 2013
DAIRY IN THE VALLEYLOCAL FARMERS MAKING MORE OF MILK
A Road Trip toLittle Falls
MAPINSIDE!
Stories fromThe TV Show
Rome’s Bob the Squirrel
EXPLORING THE ARTS, CULTURE & HERITAGE OF OUR VALLEY
MeetJohn Keller
A Nature Walk withMatt Perry
MOHAWK VALLEYLIVING MAGAZINE
PUBLISHERVincent R. Whitney
EDITORSharry L. Whitney
DESIGNERLance David Whitney
CONTRIBUTORSPeggy Spencer Behrendt, Brian
Howard, Suzie Jones, John Keller, Frank Page, Susan Perkins, W.C. Pope,
Matt Perry, Gary VanRiper
Special thanks to Debby Hepburn
CONTACT US(315) 853-7133
30 Kellogg StreetClinton, NY 13323
Mohawk Valley Living is a monthly magazine and a weekly television
show exploring the arts, culture, and heritage of our valley.
Copyright © 2013. All rights reserved. No part of this publication may be reproduced without the consent of
Mohawk Valley Publishing.
Printed at Vicks Litho in Utica, NY.
October, 2013contentsDid You Know?DeansboroNature Walk with Matt PerryLocal Arts: Frank PageWaterfalls Part 1John KellerHistorical HerkimerLittle FallsMade HereOur First YearDairy in the ValleyInlet HikeRecipeOn the Farm with SuzieMV ComicsMV Flash Lit
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On the Cover: Three generations of farmers on Salmstead Dairy Farm in Newport. From left: Lynn Salm; his grandson, Ed Smith; and son-in-law, Edward Smith. Dairying goes back in the Salm family as far as anyone can remember.
Over the years of producing the Mohawk Valley Living television show, we’ve met many farmers who are venturing into making cheese and other value-added products. This might be a new trend, but it’s an old practice that was the norm 150 years ago. It seems that sometimes going back is going forward. This magazine is a new venture for us, but nothing new. Back in 1989, when Lance had just graduated from MWP (Munson Williams Proctor Arts Institute had a much shorter acro-nym back then) and I was still a Utica College student, we had the idea to produce a TV show about the area. After researching production costs, we concluded it was beyond our reach. Instead, we decided to try print and started a monthly newspaper. After fumbling along for 2-1/2 years, now married with a little one and another on the way, we stopped the paper and focused on our commercial art to support our growing family. Fast forward to 2005, our three boys were all in school and we had years of marketing and advertising experience under our belts. We decided to revisit the TV show idea. We contacted local actor, Richard Enders, and premiered Mohawk Valley Living in April of 2005. Eight years later, looking for another creative challenge, and with encouragement from our viewers, we’re going forward by go-ing back. We hope you enjoy our magazine.
Full Circleby Sharry Whitney
Next Issue:November 1stBe sure to pick up the bigger & better November issue with more local stories and photos thanks to your support and our sponsors!
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Edwin M. Brennan and Sons Dairy Farm in Sauquoit. Owner, Matthew Brennen, says the growing demand for milk is making land and water a hot commodity. His 84-year-
old uncle, Norm Brennan, still works his nearby Norm Brennan Family Farm.
Did you know that Oriskany Boulevard in downtown Utica was built over the original path of the Erie Canal? This jug is one of several pieces commissioned in 1824 to celebrate the canal’s com-pletion the following year; it is a part of the Oneida County His-torical Society’s new exhibit titled, “Utica in the 19th Century.”Coffee grinders like this one
weren’t just functional, they were works of art! This
grinder, patented in 1873, was used
at a market run by Ida
and Jo-seph Hei-gl at the c o r n e r of Ea-gle and Ta y l o r
Streets in East Utica
during the early 1900s,
just a few years before Dunkin’ Donuts
came to town.
Marketing trends, past and present, can be seen by visiting the new “Advertising Through the Ages” ex-hibit at the Oneida County Historical Society. Ornate Moshier Brothers spice tins attracted consumers, as did the bright yellow Chicago Brothers salt container a few generations later.
by Brian Howard, Executive Director
Open Mon.-Fri. 10-41608 Genesee Street, Utica
(315) 735-3642www.oneidacountyhistory.org
Oneida County Historical Society
Did you Know?from the Oneida County Historical Society
Did you know that in addition to our area be-ing a major textile hub during the 19th and ear-ly 20th centuries, that looms were also built in Oneida County? The Union Loom Works of Boonville was founded in 1918 and produced sever-al designs, including this Model 36 for home use.
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NEW T6 SERIES TRACTORS:THE POWER YOU NEED FOR
THE WORK YOU DO NEW T6 Series tractors from New Holland are packed with the power, operator
convenience and fl exibility to master the multiple jobs you face. Six models from 90 to 120 PTO hp are powered by clean-running engines with ECOBlue™ SCR technology that reduce fuel use by a minimum of 10%*. Whether it’s heavy loader work, rugged
row-crop fi eld work, haymaking or roadside mowing, T6 Series tractors respond with reliable performance and power you need to match the job at hand.
UP TO 25 ADDED HP WHEN NEEDED WITH STANDARD ENGINE BOOST
MANAGE HIGH HYDRAULIC FLOW DEMANDS WITH UP TO 26 GPM
HANDLE HEAVY IMPLEMENTS WITH UP TO 13,460-LB 3-POINT LIFT CAPACITY
LIFT HEAVY LOADS WITH UP TO 5,720-LB LOADER LIFT CAPACITY
*When compared to New Holland T6000 Series (Tier 3) tractors. © 2012 CNH America LLC. New Holland is a registered trademark of CNH America LLC.
Clinton Tractor & Impl CoMeadow Street Rt 12b
Clinton, NY 13323(315) 853-6151
www.clintontractor.net
By Sharry L. Whitney
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How is it that a tiny hamlet of only 1,200 people has so many talented, renowned artists? Maybe that gold-mounted cane, buried with Samson Occom 200 years ago, is actually a magic cane, forever emitting creative energy throughout Deansboro! Whatever the reason, there seems to be a wellspring of talent in Deansboro. Here are just a
few of the amazing artists we’ve met over the years in this little hamlet.
This multi-talented artist is a weaver, quilter, fabric designer, cellist, and author. Her love of quilting and fabric design has even landed her on HGTV’s Simply Quilts a couple times. She has also designed multiple fabric lines and numer-ous quilt kits. She is currently designing fabrics for Northcott Farbics. (see www.northcott.net) She holds lectures and workshops on fabric painting and quilting and is currently working on book number three.(315) 841-8149www.suebeevers.com
Sue Beevers
Schwartz’s ForgeJoel A. Schwartz established Schwartz’s Forge and Metalworks in 1977. Out of his forge in Deansboro, using tra-ditional blacksmithing and modern metal fabrication techniques, he creates ironwork that is both functional and aesthetically beautiful. He has created ironwork for Blair House, the official guest house of the president, as well as custom gates and railings for Madonna and Bill Cosby. He has had work shown in the Museum of Contemporary Crafts in New York City, and the Smithsonian Institute.
(315) 841-4477www.schwartzsforge.com
We first met artist, Monica Acee, five years ago on her farm where she en-joys horseback riding. She is a portrait painter who specializes in human and equine portraits. Locally she has painted portraits of Hamilton College President, Joan Hinde Stewart, and her Deansboro neighbors, the Pinny and George Kuckel family. Her other well-known subjects include the Dingman Family of Ford Motors and supermodel, Christie Brinkley. (315) 841-4881 www.monicaacee.com
Monica Acee
Dean WhiteThis well known potter was the first Deans-boro artist we featured on our television show back in 2007. Since then, he has de-veloped a new line of pottery inspired by the Arts and Crafts movement of the late 19th and early 20th centuries. His wife, Susan Cas-tle, is also an artist who creates original jewelry.
Whites Pottery and Queen Bee Jewelry(315) 381-30096942 Bogusville Hill Road, Deansborowww.whitespottery.com
New & Used PianosTuning, Repairs & Restoration
Piano Moving & StorageAppraisals & Estimates
Piano AccessoriesPiano Rentals
5
A walk in the wilderness in Central New York in October can be a particular-ly stimulating experience. The deciduous trees attain peak colors about mid-month and they provide a vibrant backdrop for all of the naturalist’s adventures of discovery. The trees themselves are now color-cod-ed, so they may be identified even at great distance -and by someone observing from a hilltop perspective. Did you know that there was a stand of hickory trees in that far-off woodlot? The golden leaves in their crowns act as flags to alert you to their presence. Other tree species also take on a characteristic set of colors and can be identified in the same way. This method of long-distance tree identification is some-thing that is not as easy to do at any other
Story & Photos by Matthew Perry
time of the year. It’s amazing to think that there is a native tree that chooses this time of year to produce its flowers. Even as its own leaves turn brown and shrivel, the strange blooms of the witch hazel tree begin to open. At our nature preserve, at the edge of the for-est, there is a small grove of witch hazels; around it countless asters and goldenrod have finished flowering and have gone to seed. One could presume that as the only flowering plant in the area, witch hazels should have a monopoly on any late season pollinating insects, but that’s been a diffi-cult thing to confirm. Some naturalists have even spent many hours watching this tree in order to determine just what is providing pollination services. The truth is that few
A Walk in theOctober Wilderness
of us have seen anything visiting the tree’s unusual straggly flowers. Some speculate that it is pollinated primarily by a species of moth which becomes active in colder tempera-tures. All is not clear sailing for the witch hazel tree, since it is one that appears on the menu of the beaver. In October, most beaver colonies are busy collecting edible tree branches. This food will be stored in a submerged food cache that the beavers will be able to access under the pond ice that forms in the winter. Though witch ha-
A six-month-old beaver feeding at the
pond’s shore.
A Quaking aspen tree cut down by beavers, one chip at a time.
The straggly flowers of the witch hazel tree
Raulli’s Iron WorksCustom hand-made iron railings, fences & gates.
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zel is not by any means the beaver’s preferred food, it is an acceptable menu item and I have seen it includ-ed in their diets. October is one of the busiest times of the year for beavers. Not only do they need to secure a large food reserve, but they also need to win-terize their lodges. This entails plastering the entire structure with mud. When cold weather arrives, the mud will freeze solid and make the lodge virtually impenetrable to predators.
What to look for in the October Forest Many songbirds continue their migration through October. Moving through Central New York in especially good numbers are two species of kinglets – the Ruby-crowned Kinglet and the Golden-crowned Kinglet. Though the latter species does breed locally in spruce forests, the former species prefers the boreal forests of the Adirondacks and Canada. Both kinglets are olive-green and very small – even smaller than chickadees. In fact they weigh only 1-tenth to 3-tenths of an ounce. This time of year, both species team up with other small birds and together they form small flocks that move through the forest, actively foraging for food. So if you encounter a mixed flock of birds in the October woods -especially one that con-tains a contingent of boisterous chickadees, look for these kinglets.
In fall, it is easy to identify trees from a
distance by color.
The Ruby-crowned Kinglet is smaller than a chickadee
Matt Perry is Conservation Director and resident naturalist at Spring Farm CARES in Clinton. He manages a 260 acre nature preserve which is open for tours by appointment. Matt is also regional editor of “The Kingbird”, which is a quarterly publication put out by the New York State Ornithological Association. Matt writes a weekly blog about the nature preserve, which can be found at: talesfromthewilds.blogspot.com
Lincoln’s Sparrow also migrates
through the region in October
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Our artist this month is cartoonist Frank Page of Rome. For the past
11 years he’s been writing and drawing “Bob the Squirrel” comics for the
Rome Daily Sentinel newspaper as well as for thousands of fans around the world. Check out his ex-clusive Bob comic in this issue made
just for MVL!
What’s it like tolive with Bob?“It takes a certain type of
person to be able to live with a squirrel. When I
figure out that type, I’ll let you know.”
Local Arts:
Frank Page
Visit the sites:www.BobtheSquirrel.com & www.squirrelosophy.com for more of Frank’s work and
graphic novels. Get your daily dose of Bob!
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9
Autumn Guide to area
Waterfalls part 1by Sharry L. Whitney
What is it about waterfalls that inspires and rejuvinates us? Maybe it’s the natural beauty that attracts us, or the soothing sound of falling water. Maybe it’s the negative ions falling water produces that causes a biochemical reaction in us that increases our serotonin levels. Whether its aesthetical, biological, or psychological, we just seem to feel happier around waterfalls. We are always on the lookout for waterfalls during our Mohawk Valley Living travels. We find some that are grand and some that are more intimate. The time of year and rainfall also changes the experience, so the same waterfalls can visited time and time again.
These are a few of our favorites...
These falls take you by surprise, especially if you were driving by and didn’t expect them (though the name of the road gives you a bit of a hint). Beautiful, picture-perfect Stock-bridge Falls is made up of a half dozen small waterfalls spilling over pinkish-colored rock. Oneida Creek passes right under Stockbridge Falls Road. Be careful, as there is not much pavement between the road and a long fall into the ravine!
Stockbridge Falls, MunnsvilleLocation: 5968 Stockbridge Falls Road, MunnsvilleGPS: 42.955284,-75.602451
Directions: From Munnsville, head 0.8 miles south on Main Street which becomes Bearpath Road (Route 46). Turn right on Pratts Road. Go just over a half mile and turn right on Stockbridge Falls Road. Go another half mile to a pull-off on the right, located just before the road passes over Oneida Creek.
Stockbridge Falls, Munnsville
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This is a secluded, shady waterfall with a 70’ drop. It is perfect for a picnic or a short hiking adventure with school-age children. From the parking lot, cross Gillett (Ransom) Creek by way of a metal footbridge to the left. After crossing the bridge, you will see a trail to the right. There are no trail markers, but you can avoid the steep slopes by staying to the left as you follow the descending path that sweeps around and then back towards the falls.
If you look closely at the bottom of the falls you can see the remnants of stone walls that mark the home site of John Faville, a Revolutionary War soldier.
Location: Near corner Moore and Peckville Roads, DolgevilleGPS: 43.1054, -74.8061
Directions: From Dolgeville head west one mile on Spencer Street. You’ll come to an intersec-tion where the road becomes Peckville Road, continue straight (west) another 0.7 miles to a parking lot on the left.
Faville Falls, Dolgeville
This is a short hike to a very nice 40’ wa-terfall and great if you want to get up close and cool off on a hot day. It’s in the woods and not really a picnic area. The creek is small and is fun to hike up, crossing over and back on your way to the falls. We were first introduced to these falls by local pho-tographer, and Little Falls attorney, Bart Carrig. You can see more of his amazing photography at: www.pbase.com/stompand
Location: 96 Burch Street, Little FallsGPS: 43.0522, -74.8692
Directions: From North Ann Street in Little Falls, drive 0.4 miles west on West Monroe Street, turn right on Sherman Street and then left on Burch Street. Drive to the end of Burch Street to a public parking area. Behind the pool is a playground. Walk past the left side of the playground to the trail. If the trail is not obvious, just follow the creek upstream to the falls.
Buttermilk Falls, Little FallsThis is a magical area of cascading water-falls on Wolf Hollow Creek (City Brook). Even the names “Old City” and “Wolf Hollow Creek” add to its charm. There’s even the story of a castle that was built high above the falls. The fact is, a land-scape architect from Utica started building a summer home overlooking the falls in the 1920s. Its resemblance to a medieval castle made it a popular tourist attraction, so much so, that the builder abandoned the project. A road named Castle Road is about all that remains of the “castle.”
Another reason to visit these waterfalls is the Old City Road Stone Arch Bridge. This historic stone double arch bridge was constructed in 1898 and spans Wolf Hollow Creek. It is listed on the National Register of Historic Places. A great adventure for parents with preteens is to hike up the creek from where it passes under Route 28, an experience that was beautifully described by the late Paul Keesler in his book, Dis-covering the Valley of the Crystals.
Location: Old City Road, Middleville (or Newport, it falls right between the two villages)GPS: 43.1643,-74.9851
Directions: From Newport: head just under 2 miles south on Route 28, turn left on White Creek Road, drive a 1/2 mile and bear right on Castle Road. Drive a half mile to where the road ends at the stone arch bridge. From Middleville: head 2.4 miles north on N. Main St. (Route 28) turn right on White Creek Road and follow directions above from White Creek Road. The bridge is closed to vehicles, but you can walk over it.
Old City Falls, Middleville
Oriskany FallsOriskany Falls is in our guide, because here you can really see the relationship and importance of water in the history of a community and how a village has been built around water. Oriskany Falls was first settled around 1794. The Oriskany Creek was a source of power for gristmills, textile mills, and sawmills.
You can park at the corners of S. Main Street and Mad-ison Street and walk along the sidewalk (it is handicap accessible) to look down over the falls. You can also continue down Broad Street and turn right on Cassety Street to look up Oriskany Creek to the falls. We’ve seen ducks bobbing around in the currents here. These falls are natural, with a V-shaped man-made dam at the top and another small dam just below Cassety Street.
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photo credit: Frank J Forte frankfortephoto.com
By Dave Janis
An interview with musician
John Keller
DJ: John, tell us a bit about you.JK: I was born & raised in Utica, NY, and have lived here all my life, so far. I guess my life re-volves around music, in that I play it, write it, sell it & promote it. Besides being a perform-ing, working musician, I’ve owned a record store, Off-Center Records, for over 20 years.DJ: What’s your musical background?JK: No formal training whatsoever. I am the only one in my family that has even picked up an instrument. I grew up listening to my aunt’s pop and classical albums, as well as my father’s country music collection. I got my first guitar at 16. It was a nightmare guitar. Beat up, strings literally an inch above the frets, but I learned on it. I taught myself all the chords, with help from Mel Bay. I bought a real guitar while in col-lege. I used to play ‘front porch serenades’ with friends, before it began to get more serious.DJ: When was that?JK: In 1999, my two best friends, Robin Raabe and Garrett Ingraham, opened a coffeehouse called Virgo Bat & Leo Phrog’s. They had heard me playing in front of my store and asked if I’d be the first to perform at their café. It was my first stage performance. Playing mostly covers, I nervously did a two hour set.It was through Robin & Garrett that I got to meet & talk to many other musicians. They en-couraged me to write my own material. They would also bring me papers from other areas to contact venues to play. Now, I play from Bos-ton to Cleveland & all points between.DJ: What have been some of your musical ac-complishments?
JK: I have been President of a music organi-zation that helped musicians. I have organized and developed numerous showcases. I guess my top achievement was having my song, Tra-vis, be the number one requested song for two weeks in a row on Belgian ra-dio. My slight international fame. I’ve also had my music in a couple of documentaries.The oddest thing my music has done is being used as a hip-hop back-ing track.DJ: Let’s talk about one of your latest albums, Juke-box Saturday Nite. When I listened to your music online, I was impressed by the varied styles.JK: Thanks. I have always tried to change up my styles on each album. Jukebox is my 5th. On my CD, Captive Audio, I had a jazz-pop track, an old style blues track & a calypso song, alongside of my brand of country/rock. I’ve heard too many albums that each song sounds similar to each preceding song. Even the top artists are guilty of this. I like to take my listen-ers on a journey, for their ears to perk up and for them to say, “Wow! I didn’t expect that!”DJ: I see there are several performers on your album. How do you choose the musicians?JK: I have been fortunate to have known, and/
or performed with, some of the best local and regional musicians this area has to offer. I hand pick the musicians I believe will give the best to my music. I choose those who enjoy my songs and will add that extra special layer to them.When I record, I lay down my guitar and vo-
cals, then pass those tracks out to each of the chosen performers. They, in turn,
put their wonderful art and ideas on my songs. I rarely need to change their interpretation or input, even those I’ve never actually worked with before.On Jukebox Saturday Nite, both Robert Shkane & Mike DePalma, have played with me
for years. Liz Friedel is the most incredible violinist I’ve ever heard.
Her additions are always perfect for my music. Mike Stone has played on
most of my albums, while Shaye Jennings is a marvelous new singer.DJ: What’s next for John Keller?JK: I have a live CD coming out in a couple of months. It was recorded at Castle Studios (now Big Blue) in 2012 with an audience. DJ: Anything in conclusion?JK: I’d just like to say that if your wish is to be a musician, always do it for the love of the music. Put passion first and foremost. Give it your all – heart and soul.
Dave Janis is editor of a magazine out of New England, called “Folk’s Alliance”.
John Keller at the 5-Year Tramiversary Showcase at the
Uptown Theatre 1/20/13. Photo by Marc Goldberg.
Cover photo of John by Eduardo J. Molina
Lucky Mey’sAuthentic Asian Market
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“I have always tried to change
up my styles on each album.”
We have a new exhibit at the Herkimer County Historical Society, thanks to our summer em-ployee Ben Stovall! The new display is entitled, “Military Uniforms of Herkimer County” and contains uniforms and insignia from the approx-imate 85-year period between the Civil War and WWII. While visiting the exhibit, you can learn
about the wars during that period and the various ways Herkimer County was in-volved in the conflicts through detailed stories and historical items.
HistoricalHerkimer
Ben Stovall is pictured installing 2nd lieutenant epaulettes and Civil War shoulder straps (see be-low). The World War I uniform on the right was worn by Private Hugh A. Tuller (1896-1963) who married Isola Holmes (1912-1980). They lived in Hartwick for a time and later moved to Frankfort.
Shoulder straps signifying the rank of a Civil War soldier.
Above is the full dress uniform of Colo-nel Rinaldo Wood (1868 – 1953) Span-ish-American War. The service bar is from Spanish-American War and World War I. The uniform was last worn in 1916 at a memorial Service for the Soul of Emperor Josef of Austria (1848 – 1916).
News from the Herkimer County Historical Society
A World War I cap of the Army Corps of Engineers, Private Hugh Tuller’s Rank and Sleeve Insignia, the cap and belt belonged to Col. Rinaldo Wood and divisional cavalry insignia of the Span-ish American War. Spanish American War medals were from the Philippine Insurrection and the Veteran’s Medal. The Purple Heart belonged to Malcolm Blue born in 1920 and was killed June 2, 1944 in France during World War II. He was from Poland, New York.
Text & Photos by Susan R. Perkins
Sue Perkins is the Executive Director of the Herkimer County Historical Society and the Town of Manheim Historian.
Due out this December.Herkimer Co. Historical SocietyOpen Monday - Friday 10-4400 North Main StreetHerkimer, NY 13350
Look for the new Arcadia Book “Frankfort”
Berry Hill Book Shop
2349 State Route 12-BDeansboro, NY 13328
75,000 old, rare and out-of-print books!
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iolinShoppe
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13
During our years of traveling around the area, we’ve learned that each town, village, and hamlet is unique, yet they are all the same; they all began around water. It’s a basic human need and it also pro-vides food, irrigation, transportation, and power. The city of Little Falls even de-rives its name from the water that passes through it. Before Europeans settled the area, the Mohawks called the area As-to-ren-ga, which means “place of rocks,” because it was here that they had to take their canoes out of the water and portage them around the falls. This “carrying
place” was similar to the nearby Oneida Carry that would give origin to the city of Rome. These stops along the Mohawk River, the “thruway” of the 1700s, were like today’s rest areas, where people take a break from travel to eat and shop (or trade) with each other. Little Falls’ position on this major trade route (the Mohawk River in the 1700s and the Erie Canal in the 1800s) made it a center of trade. It became a leader in the knitting industry and in the mid-1800s, it was the cheese capital of the United States. In 1871, the first Board
of Trade in the United States was orga-nized in Little Falls. Today, water still draws people to Little Falls. The waterway that was once crucial to the city’s existence is experi-encing a renaissance as a recreational attraction. Boating, kayaking, and fishing are popular activities, as well as walking, biking, and skiing the Canal Trail, and hiking and rockclimbing Moss Island. People still take a break from their travel to eat and shop in the “place of rocks.”
A Road Trip to
Little Falls
The Mustard Seed &Stone Mill Antiques
Tue - Sat: 10:00 am - 5:00 pm, Sun: 12:00 pm - 4:00 pm410 Canal Place, Little Falls (315) 823-0718
We specialize in antiques: vintage aprons and linens, old furniture, ironstone, vintage clothing and more, and we make our own herbal products, too!
Overlook Mansion
55 Douglas Street, Little Falls www.overlookmansion.com
A Spectacular Setting
315-823-1907
B&B Weddings Meetings Special Events
Little Falls
Continued on following pages...
14
604 E. Main St.Little Falls, NY
Open Mon-Sat 7am-5pm
The Sandwich Chef
Canal Place, Little FallsOpen Everyday 10-5www.littlefallsantiquecenter.com
Little FallsAntique Center
The company builds highly specialized stainless steel processing equipment, in-cluding milk silos up to 75,000 gallons! 575 East Mill Street in Little Falls www.feldmeier.com
Did you know Feldmeier is recognized as a global leader in the dairy industry?
The Nunnery Inn was originally built in 1902 as a home for the teaching Nuns of St. Mary’s Church. The stones used to build the nunnery are native quarried stone and were collected from the surrounding areas of Little Falls. The nunnery is con-structed in the style of Gothic and Roman.
639 John Street, Little Falls(315) 823-0780 www.thenunneryinnandhostel.com
The Nunnery Inn
Did you know that all Salada and Red Rose tea is manufactured in Little Falls at Redco Foods, Inc.? Salada Tea is known for its “Tag Lines,” little quotes printed on the tags to ponder while your tea steeps. Red Rose is known for its fig-urines hidden inside of each box.
Now that’s Salada Tea!
Burrows Paper Corporation is the fourth largest light weight specialty paper and packaging pro-ducer on earth. The company was founded in Little Falls by Charles and Andrew Burrows in 1913.
Burrows Paper Corporation
Little Falls
David H. Burrell (1841- 1919) believed the future of dairy products lay in
improved equipment. He invented separa-tors, milk pasteur-ization systems,
milk testers, and the universally accepted, patented, BLK milking
machine all from his Overlook estate.
Milking Machine Birthplace
Featuring Little Falls & Herkimer Diamond Jewelry
BEADS & GEMS
32 W. Main St. • Little Falls, NY (315) 823-0454 •
www.fallhillbeadandgem.com
Distinctive clothing and giftware from some of the finest companies in the world.
Open Tuesday – Friday 11–5, Saturday 10-620 West Park Row, Clinton, NY 315.853.3650www.kriziamartin.com
Little Falls
Fresh, local produce can be found at the Community Co-op on Albany St. & at the Farmer’s Market on East Main St., Satur-days 9-12, and indoors during the winter. Canal Place is the place for antiques, original artwork, handmade gifts, eclectic finds, and restaurants. Visit charming Main Street for more antiques, plus beads, gems, alpaca prod-ucts, and more restaurants.
Shopping
There’s plenty of outdoor fun in Little Falls. The Erie Canalway Trail is great for biking, walking, and skiing, and Moss Island is for exploring and rock climbing. Also be sure to visit historic Lock 17.Rotary Park/Canal Harbor is the place for kayak and canoe rentals, tent camping for bicyclists, hikers, and paddlers.
RecreationThere are restaurants galore in Little Falls. These are just a few we have visited over the years.
Ann Street Deli, 381 S. Ann Street(315) 823-3290Beardslee Castle, 123 Old State Road, Little Falls(315) 823-3000, www.beardsleecastle.comCanalside Inn, Canal Place(315) 823-1170, www.canalsideinn.comHannah’s Signature Cakes & Dessert Cafe, 54 West Main Street(315) 823-2253, www.hannahscakes.comIl Caffé, 500 E. Main Street(315) 823-9236Kristen’s Café, 28 W. Main Street,(315) 823-4354Ole Sal’s, Canal Place,(315) 868-0910, www.olesals.comPiccolo Café, Canal Place(315) 823-9856, www.piccolo-cafe.comThe Sandwich Chef, 604 E. Main Street, (315) 508-5192 White Rose Bakery, 510 E Main Street,(315) 823-0460
Restaurants
HistoryHerkimer Home State Historical Site, 200 NY169, (315) 823-0398www.nysparks.state.ny.usLittle Falls Historical Society, 319 S. Ann Street, Open May-October, (315) 823-0643www.lfhistoricalsociety.org
Arts and EntertainmentBlack Box Theater, Canal Place, (315) 823-0208, www.stonemilloflittlefalls.comLittle Falls Library, 10 Waverly Place, (315) 823-1542, www.lflibrary.orgMohawk Valley Center for the Arts, Canal Place, (315) 823-0808, www.mohawkvalleyarts.orgValley Cinema, 20 Albany Street, (315) 823-1342
Hancock St.
E. John St.
Garden St.
E. Gansevoort St.
Petrie St.
Moreland St.Porteus St.
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d St.
Loomis St.Burwell St.
Ray S
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River Rd.
E. Jefferson St.
E. Mill St.
Danube St.
W. Main St.
Glen Ave.
King St.
Pine St.
Lower Furnace St.
Pierce St.Arthur S
t.Churchill St.Woodside Ave.
Highland Ave.
Diamond St.
Burch St.W. Monroe St.
Sher
man S
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Lew
is S
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Prospect St.
W. M
ain
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Webste
r St.
Albany St.
N. M
ary St.
High St.
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Elizabeth St.
Ritter
Rd.
Lock Ave.
Mohawk River
Mohawk River
Moreland Park
E. Lansing St.
Furnace St.
Skinner St.
167
5
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E. Main St.
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ied
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Veteran’sMemorial
Park169
To Herkimer,Utica
S. Ann St.Canal Pl.
Mohawk St.
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W. Mill St.
Mill St.
Cemetery
MunicipalPool
BurkePark
CanalPlace
To Rotary Park,Canal Harbor and
Shumaker Mountain
Hydro Dam
EasternPark
Moss Island
Lock 17
To Herkimer Home
To Golf Course
Erie Canalway Trail Bellinger St.
LODGING
Canalside InnThree guest suites in historic Canal Place, on the scenic Erie Canal and bike path. (315) 823-1170 | www.canalsideinn.com
Ganesvoort House Inn & Galleries42 West Gansevoort Street B&B in a historic, 19th century home. 42 West Gansevoort Street. (315) 823-3969 | www.gansevoorthouse.com
The Inn at Stone MillNine rooms, many overlooking the Mohawk River, on the third floor of a restored Mill. Canal Place. (315) 823-0208 | www.theinnatstonemill.com
Knights InnHigh-speed internet; Pets are welcome. Albany Street. (315) 823-4954 | www.knightsinn.com
Portobello InnCountry inn with modern amenities just outside town on Route 5. (315) 823-8612 | www.portobelloinn.com
DININGCanal PlaceAnn Street DeliExtensive menu of breakfast and lunch items. | (315) 823-3290
Canalside InnFine, traditional French and American cuisine. (315) 823-1170 | www.canalsideinn.com
Ole Sal'sSoups, sandwiches, coffee, ice cream and WiFi.(315) 868-0910 | www.olesals.com
Piccolo CaféItalian, Mexican, and American lunch and dinner in a former train station. | (315) 823-9856
Main StreetCasey’s at Knights InnBreakfast and dinner with something for everyone. Albany Street | (315) 823-4954
Enea’s Italian Feast Family-style Italian food, eat in or take out. | (315) 823-0216
Hannah’s CakesEat in and take out desserts and coffee
Il CafféEuropean style espresso, cappuccino, baked goods, sandwiches. | (315) 823-9236
Kristen's CaféBreakfast or lunch diner. | (315) 823-4354
SHOPPINGAlbany Street Community CoopNatural and organic foods, herbs, local produce. Indoors, Main Street, during winter months. | (315) 823-0686
Little Falls Farmer's and Flea MarketFresh, home-grown produce, prepared foods, gifts. M&T Bank parking lot. Saturdays, May-October, 9-12.
Canal PlaceAlong the Tow PathEclectic finds, including antique quilts. Canal Place. | (607) 435-9171
A little bit of everything, and something for everyone.
Little Falls, New York combines the charms of a small town with the conveniences of a much larger city. Of course you’d expect to find wel-coming people, beautiful scenery, family-friendly activities, and plenty to do outdoors. But you might be surprised to find that Little Falls, New York also has an espresso bar, gem shop, arts center, French restaurant, antique centers, local hospital, and extensive civic services and ameni-ties. Not to mention homes both beautiful and affordable nestled in a dramatic natural setting among steep hills that descend to the Mohawk River and Erie Canal.
Little Falls, New York: it’s a great place to spend a few days... or a lifetime.
Welcome toLITTLE FALLSNY
www.LittleFallsRocks.com
For more information and to plan your visit:
B E S U R E TO C H E C K O U T O U R S U G G E S T E D 3 - D AY I T I N E R A R I E S –
T H E R E ’ S S O M E T H I N G F O R E V E RYO N E !
Just Outside Town Beardslee CastleCreative American cuisine in a haunted castle; bar and pub downstairs. (315) 823-3000 www.beardsleecastle.com
Bella VistaFine Italian dining. | (315) 823-2861
Foothill Photography
The Sandwich ChefOpen for lunch
Smokey D’zAuthentic BBQ and more. | (315) 823-4810
White Rose BakeryFresh baked breads, donuts, and muffins. | (315) 823-0460
Stocking Fine Alpaca Products
Layaways Available!!
Hats, Gloves, Mittens, Fur Hats, Sweaters, Capes, Ponchos, Socks, Slipper Socks, Boot Inserts, Yarn, Scarves, Rugs and more…..
Gift Certificates Available!!
Alpaca is great for
gifts!
27 West Main St., Little Falls, NY Ph. 315-823-1100 / Fax 315-823-1105
Mon - Fri: 10am - 5pm / Sat: 10am - 4pm Mastercard/Visa/Discover/Am Express
Alpaca is warmer
than wool!
Alpaca is softer than cashmere!
Little Falls
This map is also available at the Town Clerk’s office and other locations through-out Little Falls. Check out 3-day itineraries
at: www.LittleFallsRocks.com
Made Hereproducts created or manufactured in our region
Michelle (Gazzal) Peck makes Deansboro Superette’s famous hummus
and tabouli. She uses the same recipe she learned from her “sito” (grand-mother). She says the se-
cret to the success of their Middle Eastern food is con-sistency.
Hummus from Deansboro
Deansboro SuperetteRt 12b, Deansboro Open Mon.-Fri. 6-7, Sat. 6:30- 6, Sun. 6:30am-2pmwww.deansborosuperette.com
Pitiful Posy will make you smile when you visit Between Us Sisters, a primitives shop located in Munnsville. She was created by Michele Russ who co-owns the shop with Gwen Isbell.
Between Us SistersOpen 10-5 Tues-SatMunnsville(315) 495-2470www.betweenussisters.com
Bittersweet PinesEclectic Selection of Decoratives,
Lamps, Mirrors, Books & Jewelry4900 St. Rte. 233, Westmoreland 853-3677
Tuesday - Saturday Open at 11am (closing times vary)
Sunday Open Noon to 4pm(weekends by chance)
MasterCard Visa Cash Sorry, No Checks
Primitives in Munnsville
PRE-OWNED FURNITURE
703 Bleecker St, Utica, NY(315) 732-4746M-F 8:30-5 Sat 8:30-Noon
We carry a full line of both commercial & residential cooking & baking products.
N.J. Flihan & Co Inc.Restaurant Equipment & Supply
Since 1920
Kwik-Kut Food
Chopper in MOhawk
The Kwik-Kut chopper that made life in the kitchen easier for your grandmother is still being manufatcured in Mo-hawk. It began in the 1920s in William and Dorothy Car-ter’s garage in Ilion. In 1966, Mr. John Fitzer purchased the company upon his retirement from the Remington Arms Company. It is currently owned by his daughter, Mary Morse.kwik-kut.com
Whether you are outfitting a restaurant, catering company, or your own gourmet kitchen, we have the equipment and experience you are looking for.
Otis Technology in Lyons Falls
Although Doreen Gar-rett, founder and C.E.O. of Otis Technology, en-joys her job, she still
believes “A bad day of hunting beats a good day at work!” The company, located in Lyons Falls, makes gun cleaning kits for hunters and the mili-tary and is Lewis County’s largest employer.
18
by Peggy Spencer Behrendt
Our First YearShawangunk nature preserve, cold brook
August 31st, 1974 We were headed for a new life at Shawangunk and had finally fin-ished packing everything in the 1950 Willies Jeep we’d named “Isaiah.” Tim pushed the starter button with his left foot, put Isaiah in gear and said, “Here we go, Peg,” with a tone of serious intent. We made quite a rattle and bang as we slowly left village life. We couldn’t fit everything inside for our last trip so it looked like a scene from Steinbeck’s “Grapes of Wrath.” From my diary: “The truck was loaded high; fencing on the top, plastic jugs hanging off the sides… kero-sene heater strapped on the side, chicken feeder dan-gling, and a plant sticking out in back, clinking, rattling, clanging and swinging to and fro... Me in front with gro-ceries and two chickens under my feet, cat on my lap, eggs in the glove compartment and clothes between Tim and me! If I didn’t feel so terrible with a sore throat I would have laughed and laughed.” We were quiet, though, as we contemplated our future life. We wanted to create an island of meaning; a place where life made sense to us; a self-sustaining lifestyle with minimal impact on the earth’s re-
The Shawangunk Nature Preserve is a deep ecology, forever wild, 501©(3), learning and cultural center.Find out more at Shawangunknaturepreserve.com
NY FarmNet helped our familyprepare a working transfer of
ownership that builds equity forour sons and a future for us.
Thank you NY FarmNet!
NYFarmNetBrightening the Future of NY Agriculture Since 1986.
A project of NY State Department of Ag and Marketsthrough the Dyson School at Cornell University.
100% FREE and 100% Confidential No obligationrequired. FarmNet is unbiased, our only interest isthe success of the farm family.
SERVICES:• Financial Analysis &
Decision Making• Business Planning• Business Transfers• Retirement &
Estate Planning• Farming with
the Family• Personal Wellbeing
Call: 1-800-547-FARM (3276) FREE and Confidential www.nyfarmnet.org
“
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CORE_4.9x7.7_Generations_Layout 1 8/6/13 2:14 PM Page 1
NY FarmNet helped our familyprepare a working transfer of
ownership that builds equity forour sons and a future for us.
Thank you NY FarmNet!
NYFarmNetBrightening the Future of NY Agriculture Since 1986.
A project of NY State Department of Ag and Marketsthrough the Dyson School at Cornell University.
100% FREE and 100% Confidential No obligationrequired. FarmNet is unbiased, our only interest isthe success of the farm family.
SERVICES:• Financial Analysis &
Decision Making• Business Planning• Business Transfers• Retirement &
Estate Planning• Farming with
the Family• Personal Wellbeing
Call: 1-800-547-FARM (3276) FREE and Confidential www.nyfarmnet.org
“
“
CORE_4.9x7.7_Generations_Layout 1 8/6/13 2:14 PM Page 1
100% FREE and 100% Confidential No obligation required. FarmNet is unbiased, our only interest is the success of the farm family.
sources; a living testament that we could have a rich, full, comfort-able life without using electricity, without destroying wildlife habitat, without pollution, without killing and eating animals. Would it be possible to be self-sufficient? What did we really
need to live, to not only survive, but to have quality of life? We were very excited about this new venture, but our
friends tried to discourage us. Forests and swamps are traditionally places of bottomless quicksand; dead-
ly snakes, animals and insects; poisonous plants; strangely shaped often malevolent creatures such as trolls, elves, and fairies; dens of murderers, sadists and thieves...“They don’t plow the roads there.”“What if you get sick or have an accident? How
would you get help? There’s no phone!”“It gets really, really cold there!”
“People get lost in the Adirondacks and die of exposure!”“You know there’s bears up there don’t you?”
“You know there’s weird people living in those back-woods? Didn’t you see the movie, Deliverance?” At that time, all we could afford was a 3-½ acre parcel of boggy woodland in the Adirondack State Park. We’d spent all summer and $450 building our little cottage out of scrap-wood with some help from our four young children and a few friends. From the narrow dirt road, our home-site looked like an impassable, thick, green swamp. We said to each other, incredulous, “We’re going to live here?” We squeezed into the tiny parking space we’d cleared between trees. It had rained the day before and Misty Brook was pregnant with fast-moving, amber colored, rain water draining from the hu-musy forest soils which are full of leaf mold and sphagnum moss. The water level was high and starting to press against the planks of our foot-bridge. Despite fatigue and the stress of moving, we were excited. At last we were in a place of our own, with privacy and natural beauty. A few days later, after another heavy rain, we stripped off our clothes and plunged into the rain-filled creek, half-paddling, half-crawling many yards upstream, whooping and yelling because we were free to do so, grateful that no one would hear us. It was a spontaneous urge to begin cleansing ourselves of “shoulds” and “musts” and opening our pores and souls to the freedom of discovering and creating a life. A life that would be personally meaningful and as harmonious as possible with all living things. We crawled over dead tree trunks and ducked under sprawling alder trees. We slid along the clean sand, felt the power of the rushing water on our bodies and through our hair. We kicked water sprays into the forest above. Thus, we were baptized into a new life in the Adirondack wetlands of Shawangunk.
“You know there’s weird people living
in those back-woods? Didn’t you see
the movie, Deliverance?”
19
by Sharry L. Whitney
It’s hard to find anyone who works harder than a farmer. Farmers are up before the dawn and put in a hard day’s work before many people eat breakfast. But hard work on a dairy farm doesn’t necessarily translate into financial suc-cess. Even with the increased demand for milk from the area’s yogurt plants, small and medium-sized dairy farms struggle to stay profitable. The answer? Some farmers are increasing the size of their herds while boosting volume and efficiency to become more com-petitive. Others, whether by choice or necessity, are staying small. A growing trend in the small dairy business is to “add value” to liquid milk by turning it into other products, like cheese, yogurt, or butter. These value-added products give farmers more control of quality, distribution, and their bottom line. The Mohawk Valley has a long his-tory of dairy farming. In the late 1700s, farmers from New England settled in the region and their cattle thrived on the grass that grew in the fertile valley. In the early 1800s, Oneida and Herkimer Counties were designated as leading dairying counties in the country, and became known as a “Dairy Zone.” In
1851, Rome resident, Jesse Williams advanced the local dairy industry when he introduced the cheese factory sys-tem, a ground-breaking development in the history of agriculture. His system made it possible to convert large quan-tities of milk into cheese, thus enabling farmers to increase their herds and their milk production. In 1850, New York State produced nearly 50 million
pounds of cheese. Little Falls became a world famous cheese market; from 1853 to 1875, Little Falls served as cheese market to the nation. Historically, dairy farms were much smaller than they are today. Even as recently as 1970, the average dairy farm, according to the USDA, had just under 20 cows. Today, a small dairy farm in the Mohawk Valley has
Although there are far fewer dairy farms these days, they tend to be much larger and more productive than in the past
Dairy in the Valley
20
Dunrovin Farms, Town of Paris
an average of 100 cows. Barb Couture, president of the New Hartford Histor-ical Society, documents the farms in her town. She and Janice Reilly (both daughters of farmers) have published two books filled with photos of farms, families, and paintings of local farms by local artist, Polly Blunk. Couture says in the early 1900s, dairy farms in the town of New Hartford had 8-40 cows and at that time there were almost 200 farms in the town of New Hartford alone. Today, there are only two dairy farms remaining. Couture says, “Any-one who grew up on a farm still dreams
about it. It was a wonderful time, but it was a hard life and men and women worked 24/7.” Couture says her grandson is in-terested in dairying, but finds that the startup cost of equipment and land presents a major hurdle. It’s becoming more difficult to break into the com-petitive dairy business. There are fewer and fewer farms and the trend is toward larger, more efficient enterprises. The number of dairy farms in the country dropped sharply from 1970 to 2006, by 88%. The number of cows dropped as well from 12 million to just over 9 million, but because the milk production per cow doubled over that same period, the amount of milk produced per farm in 2006 was 1200% of what it was in 1970! The Collins Knoll Farm, one of the only two remaining dairy farms in the town of New Hartford, is con-
sidered a large dairy farm with over 700 cows, and they continue to grow to meet the Chobani Yogurt demand for their milk. Their barns are equipped
with waterbeds and automatic backscratchers to keep the
cows groomed and con-tent. “It’s all about how much milk production you can get out of these girls,” says Ed Collins. Originally he and his wife, Candy,
were planning to sell their herd and retire (a
common retirement plan for
Cows enjoy grooming themselves with an automatic groomer at Collins Knoll Farm in New Hartford.
Fourth generation dairy farmers at Col-lins Knoll Farm in New Hartford will in-herit a larger herd. The growing demand for liquid milk encouraged the Collins family to raise another barn this year.
“There’s afuture in dairy in New York and the next generation
sees it.”
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21
dairy farmers) but the recent boom in Greek yogurt has sparked their sons’ in-terest so they raised an additional barn last month to house more cattle. All three boys have returned to work the farm as third-generation farmers and equal partners with their father. “The only requirement was that they had to go to school first,” says Collins, “it’s more than taking care of cows; it’s a business.” His eldest son, Rob, returned to his family’s farm after earning a Cor-nell degree in Agricultural Technology. He now oversees the farm’s manage-ment and accounting. “Kids are getting back in to meet demand,” says Dan Welch, Business Planning Coordinator at NY FarmNet, “There’s a new enthusiasm because of the yogurt boom.” He agrees that it’s important for the next generation of dairy farmers to become educated about the dairy business. Welch also recom-mends that they work at other farms before returning to the family farm. “It gives them a different perspective. Many farmers do what their father did, and what his father did before him, be-
cause that’s how it’s always been done, but the dairy industry has changed.” Welch believes today’s farmers want more out of the business than previous generations. “There’s a future in dairy in New York and the next generation sees it.” Third-generation dairy farmers at Entwistle Farm in Litchfield recent-ly made a big investment in the future of their family farm. Robert and Alma Entwistle thought their four boys were “crazy” when they told them they want-ed to replace the family’s old milking parlor with a new state-of-the-art giant milking carousel in 2012. Their son, Jim, says using their 30-year-old milk-ing parlor took about 13 hours to milk the entire herd so they weren’t able to milk them twice in a 24-hour period. With their new carousel milking sys-tem, they can milk all, of their nearly 1,000 cow herd, in less than 6 hours. “The cows line up and seem to enjoy it,” he says, of the bright and breezy new milking parlor. “It’s easier to get them on than to get them off. They don’t want to leave.” Robert and Alma are now retired, but still live on the family farmstead. They see
Kyrie Felio shows off a small wheel of freshly made cheese. It will be brined, dried, and shipped to Beek-man 1802. There it will be aged for 4 months in the Beekman caves and coated with ash at each turning before it becomes Beekman 1802 Blaak.
The four Entwistle boys made a major investment in the productivity of their family farm last year. Their new cow milking carousel cut their milking time in half.
their four grandchildren, fourth-gen-eration Entwistles, now working the farm alongside their fathers and they’re watching a new barn b e i n g r a i s e d . Plans are to add 200 more cows to the herd in 2014. So how do s m a l l
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22
dairies compete on this level? Many of them don’t. Instead of adding to their herd, they’re adding value to their milk. Many are finding that their niche in the marketplace is through value-added products like cheese, yogurt, and even gelato. Three Village Cheese in Newport, is a small cheese company owned by the Felio family. Arthur Felio and his wife, Torrey, are not dairy farmers but they fell in love with an old farmstead that had been a working dairy farm since 1810. They bought the farmstead and leased the barn and land to a local dairy farmer. After Felio retired from teaching, he looked for a hobby. Af-ter years of watching his hardworking neighbor run the dairy farm, he knew he wanted to do something to help support local dairy. He decided to make cheese. The Felios started with Havarti, a Dan-ish cheese, because of their Norwegian heritage. Then they moved to Swedish, and then
to Italian Parmesan. After a few years of perfecting the process, they began making other cheeses and buying more milk from more of their farmer neigh-bors. “Farmers make more money when we buy their milk be-cause they don’t have to pay the high s h i p p i n g c o s t s , ” says Felio. “They’ re close by, so we just pick it up ourselves, 300 gallons at a time.” His son, Thom-as, saw potential in the family business and moved back to the area from Wash-
ington State to help his family make cheese. They’re
now making c h e e s e
from sheep’s milk from the Ovinshire Farm in Fort Plain as well as the pop-ular Beekman 1802 Blaak, a blended cow and goat’s milk artisanal cheese produced from the goats’ milk from Beekman Farm in Sharon Springs. “They are the friendliest goats I’ve ever met,” says the Felio’s daughter, Kyrie, of the Beekman goats. She has also re-turned to the area work for her family’s business. With the help of two addition-al employees, Three Village Cheese is now producing about 500 lbs. of cheese a week. The Stoltzfus Family Dairy in Vernon Center is owned by a dairy family who saw a future in value-add-ed products. They’ve always been very proud of the quality of milk they pro-duce. “We have good milk,” says Vern
S to l t z fu s , “so instead of shipping it away, we t h o u g h t , ‘why not keep it and make our own prod-ucts?’” So in 2010, they started pro-ducing their own cheese curd and
farmstead cheese and within 6 months, they added yogurt. Vern owns the busi-ness with his father, Jonas. His mother, Elsie, developed the yogurt recipes in their kitchen using a homemade fruit filling. They still use the same recipe for their fruit-on-the-bottom all natu-ral, non-homogenized yogurt. The milk for all their products comes from their
eldest son’s farm and two of their nephews’ farms,
all with about 60 cows each. Some of the milk goes to Jake’s Gou-da in nearby Deansboro, owned by
Brother and sister team, Thomas and Kyrie Felio, prepare more cheese to be pressed at Three Village Cheese in Newport
The Three Village Cheese Team, from left: Kyrie Felio, Arthur Felio, Carmentea Tsaparopulos, Thomas Felio, George LaPorte
23
Jonas’s brother. “We’re keeping the milk in the family,” says Stoltzfus. At the end of this month, Stoltzfus Family Dairy will have a grand opening of their retail shop locat-ed at their milk processing plant. Local farmers’ market shoppers enjoyed a cool new
treat this summer–gelato! It’s the latest value-add-
ed product from Jones Family Farm. Suzie and Peter Jones care
for 150 goats on their farm in Her-
kimer. They were making cheese from their own goats’ milk but quickly outgrew their supply, so they tapped into the milk of their neighbors’ cow and sheep farms. Now,
they make cow, sheep, and goat cheese. Last summer, they expanded their product line further by making gelato from cow and sheep’s milk. It
was an instant hit. “Now we’re able to buy even more milk
from our neighbors,” Suzie Jones says. “We can pay them more for their milk because we have better margins than the big guys do. We sell directly to the consumer. The chain is smaller.” Jones spends most days selling their product at area
Gloria Stoltzfus packages raspberry yogurt made with homemade raspberry filling from her aunt’s recipe at Stoltz-fus Family Dairy in Vernon Center
You’ll find so much more than market produce!
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24
farmers’ markets. They are also cur-rently developing a feta cheese with sheep’s milk from Ovinshire Farm. Ovinshire’s cheeses are featured on the menu at The American Hotel in Sharon Springs. Farmer Scott Burrington says the restaurant has been very supportive of his cheeses, and, because of the grow-ing interest in sheep’s milk, he has been encouraged to develop more products.
There’s a renewed interest in dairy farming in the Mohawk Valley. The yo-gurt boom has increased demand for liq-uid milk and the next generation of dairy farmers is taking it in stride and growing their family farms. But whether large or small, dairy farming remains a challeng-ing, uncertain business, and no matter if the market price of milk is up or down, the cows, sheep, and goats line up day in
and day out to be milked. Many smaller dairy farmers are minimizing that un-certainty by processing their own milk and making value-added products. This gives farmers more control over price, quality, and distribution. This control makes owning a small dairy farm a vi-able business option and a more appeal-ing venture for future generations.
Suzie Jones fillscontainers with Jones Family Farm’s latest creation, gelato! Their new product was a big hit at farmers’ markets this past summer.
25
When I first began hiking up moun-tains large and small, I asked the same question many hikers ask; “How long does it take to get to the top?” Many guidebooks are happy to offer some re-ply, mainly with a code – Easy. Moderate. Hard. After hiking a number of years I’ve learned, when asked that same question, not to be too specific, since there are so many variables. What kind of shape are you in? Did it just rain and is the trail mud-dy? Are you hiking alone? With children? Planning to take photos along the way? You get the picture. Rocky Mountain, along Route 28 just south of the hamlet of Inlet in the Adiron-
dacks, is one of the shortest mountain hikes I know of that also rewards the hiker with an amazing payoff – a commanding view of Fourth Lake with its Cedar and Dollar Islands and the hamlet of Eagle Bay. The summit of Rocky is largely bare. You can actually see the bare peak when traveling from Inlet toward Eagle Bay on Route 28 or from a boat on Fourth Lake, and on a busy hiking day, you might even see people already up there enjoying the lookout. There are two trailheads located at the modest parking area, one to Black Bear
Moun-tain, and the other to Rocky. Be sure to sign in at the trail regis-ter whenever you hike, not only for safety, but also to let officials monitor traffic. After signing in at the register for Rocky, just follow the yellow trail markers along the trail, which curls like the shape of a crescent moon on the map. The ascent begins almost immediately, but don’t pan-ic at the quick elevation gain. Remember, it is only a half-mile up from the trailhead
to the summit! Even on short hikes it is always a good idea to bring along water for hydration, snacks, a rain jacket, a first aid kit, and a map. Maps are not only a safety item, but great when you reach your destination, since you can open them up and identify the various land-marks all around you. For trail descriptions throughout this area, a great resource is the Adirondack Mountain Club’s field guide to the West-Central Region. If you are tak-
Story and Photos by Gary VanRiper
You Get the Picture?A short hike up Rocky Mountain at Inlet
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ing advantage of the autumn color, be aware leaves may have already fallen and tend to cover up the herd path which is normally easy to distinguish – so pay attention to those yel-low discs on the trees. You always need to be aware of your foot-ing and try to maintain good balance. Poles can help; I don’t hike without them. Roots and rocks are very slippery when wet and fallen leaves can also hide surprises underfoot. While those rainy, wet days are not great for footing, they are great for photography. Colors are saturated, contrasts heightened, and a good cloud cover can diffuse the light and offer soft, even lighting. The photos pre-sented here were taken from Rocky Mountain just last autumn on a cloudy day. Rainwater trapped here and there in the carved, rocky summit provided pools for colored leaves to float around in. You get the picture? I hope so!
Gary VanRiper is a photog-rapher and author. He has written 13 children’s books with his son, Justin.www.adirondackkids.com
The Turnbull tradition began in 1866 when James B. Turnbull walked from Watertown to Utica, stopping at farms and villages to visit with his customers and handle their claims. His commitment to dedicated personal service earned him the trust of his customers and the admiration of his community. That tradition, now in its fourth generation, is just as strong today. You’ll find a member of the Turnbull family ready and will-ing to go the extra mile and prove our service, knowledge and expe-rience to you.
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In Inlet, the first Saturday of October is Adiron-dack Kids Day! This annual event gives fans a chance to meet the authors of the popular Ad-irondack Kids books, Gary and Justin VanRiper. There is also a fishing derby, Smokey the Bear, Children’s Author Fair, and face-painting.
Justin VanRiper, posing with a fan whose face is painted like the Adirondack Kids books’
adventurous cat, Dax.
Adirondack Kids Day!
recipeslocal favorites
Chef and owner of Teddy’s Restaurant in Rome, Carlos Moran, makes some good chicken riggies. So good, that not
only did his recipe win first place at the first Riggiefest in 2005, it won
3 consecutive years. In 2008, Ted-dy’s Restaurant was inducted into the Chicken Riggies Hall of Fame. In 2010, they won the pres-tigious Riggie Cup again. He first shared his winning recipe with Mohawk Valley Living back in 2008 and we still get requests for it. So here it is!
Teddy’s Award-Winning Chicken Riggies8 oz of boneless chicken breast 2 oz diced bell peppers2 oz diced onions2 oz sliced white mushrooms4 each black olives
1 oz chopped garlic2 oz extra virgin olive oil2 oz white wine4 oz chicken broth
8 oz Teddy’s homemade Alfredo sauce
4 oz of Teddy’s homemade tomato sauce5 oz rigatoni pastasliced cherry peppers to taste
Rigatoni, cooked al dente (one serving) Preparation:Sauté the peppers, onions, mushrooms, olives and garlic in oil, until onions are translucent. Add diced chicken to the mix. Cook for 2 more minutes, then deglaze the pan with 2 ounces of white wine. Simmer for 30 sec-onds to burn off the alcohol. Add 4 ounces of chicken broth and the rigatoni and sim-mer for 2 more minutes until liquid is re-duced to 1 ounce of chicken broth. Add the Alfredo and tomato sauce. Toss the rigatoni and simmer for another minute. Ready to serve. Serves one Teddy’s portion.
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Black Cat CaféMon-Thurs 11-3Fri-Sun 8-3195 Main St. (518) 284-2575
Cobbler & Co.Mon-Sun 10-6189 Main St., Sharon Springs(518) 284-2067
High quality, innovative food made with local and organic
ingredients whenever possible, and exceptional service and
warm atmosphere.www.blackcat-ny.com
We offer an ever-changing array of gifts for you, your family, your friends, your
home and your garden and all of your entertaning needs.
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10 Gift Certificate$Bring in this magazine to either or both Cobbler & Co. and the
Black Cat Café in Sharon Springs. That’s a $20 total, FREE just for being a fan of Mohawk Valley Living!
*Discover Sharon Springs, NY
*Expires 10/31/13, one issue/special per family per month, please.
As a farmer who sells directly to the public via farmers’ markets, I get to talk to people every week about our farm and the foods that we produce. And since we are a diversified farm (raising and selling chickens, goats, and mak-ing cheeses and gelato) customers invariably ask, “How do you get everything done?!” The dirty little secret is... we don’t. We don’t get everything done. In fact, many things go undone. Of course, this is true for all of us, isn’t it? We all lead such busy lives that it is impossible to cross everything off the t o - d o list, right?
But farming is different, of course. Farmers have to-do lists that are ever expanding and never ending. You plan your days, expecting to get such and such done. But then something hap-pens. Whether it’s the skid-steer spring-
ing a new leak,
Story and Photos by Suzie Jones
goats that have gotten through the fence and are in the neighbor’s yard or a frozen water line, the farmer must switch gears quickly to adapt to very immediate needs.
My husband and I often joke that “if it isn’t bleed-ing or on fire, it can wait.” And then there are the times when the weath-er dictates all. A stretch of hot weather with no rain in the fore-
cast means you are doing hay – no matter what else you had planned. A storm may come through, knocking a tree down on your fence line and grounding out your fencer. Or if it’s raining like it did this spring and your corn planting is washing away before your eyes, well, you go back to your spreadsheets and your checkbook and you try to figure out how you’re going to feed your animals and pay your bills. Be-lieve me, those are the sobering times when a long to-do list is a welcome distraction. Of course, this means that the “lit-tle” things – family vacations, weddings, or the birth of a niece or nephew out of state- often take a back seat. And forget about cleaning the bathroom or sweeping the stairs, because those things will always be there. Both my husband and I have farm-
ing in our extended families, but neither of us grew up on working farms. So when we started our own farm ten years ago, we had only an idea of what we were getting into. We were both thrilled to buy a farm that had been a working dairy since it was built 150 years ago. The previous owners didn’t have enough time—or money—to make big changes to the woodwork or tear up the lovely old floors. We spent that first year bringing back an old farmhouse gem. Good thing... as we haven’t had a moment since. So that is why, when you talk with a farmer about spring planting, making hay, or harvest time, you will get the sense that they’ve seen it all. It all gets done eventually... or it doesn’t. But it can’t be a long con-versation; we farmers always have to keep moving – that to-do list is always call-ing!
On the farm with Suzie:
A farmer’s Dirty Little Secret
Jones Family Farm, owned & operated by Peter & Suzie Jones of Herkimer, is a small, diversified operation dedicated to fresh, healthy food. Together with their kids, they produce specialty goat cheeses and gela-to. Find them on the web at: www.anotherjonesfamilyfarm.com
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MV Comics With local artists Frank Page & W.C. Pope
Pontifications by W.C. Pope
by David Griffin
flash fiction:
Cowboy
til college, and gazing out across the street to where a neighboring salesman always parked his yellow 1954 Buick Roadmaster convertible. It was such a beautiful car, a giant throbbing land rocket with deep leather seats that made you want to jump in and tear your clothes off... if you were a sixteen year old boy. And I’d yearn to take Mary Immaculata O’Toole for a ride in that dream machine, while we played the radio and listened to Johnny Mathis. I didn’t like Johnny Mathis, but I figured Mary Mac would. And in the unlikely event she tore off her clothes, the radio could play The Battle Hymn of The Republic, for all I cared. Sister Mary Monstrance snapped me out of my reverie with the call of my name. She would endure my grinding away a forest of wood products for only so long. And now, would I please take my seat and attend to academic matters during this last study period of the day. “How you expect to ever accomplish anything is a mystery to me, young man,” she offered. “Me, too,” I thought. “You need to concentrate on what’s important,” said the old nun. I hoped that some day I could, but I had to first discover who I was. I returned to my desk, where I sat squirming with eager anticipation for the final bell, like an astronaut waiting for the countdown to reach zero. Then, shot out of my seat to land on the streets of downtown Utica, I would search for Mary Mac. But when I found her, I ignored her. I was too shy to start a conversation. A youthful Casanova stifled by the daunting task of small talk. A price I was evidently unwilling to pay, when I could daydream for free. “And do you still yearn for her?” asked my wife. “She was the most gorgeous thing I’d ever seen,” I said. “Beautiful curves, luscious upholstery, and a snappy set of headlights.” “The girl or the car,” she asked. “Even after all these years,” I said, “I’m not sure I can separate them.” “I think you’re trying to provoke me,” she said, “But here comes your horse.” A wizened old ranch hand... by the looks of him, the veteran of a thousand cattle drives... brought the beast around from the barn and casually handed me the reins as if I knew what to do with them. I had always yearned to ride a horse, and here was the moment I’d been waiting for. I never realized horses were so big. How would I get up there? “He may need some advice,” my wife said to the man, embarrassing me. “It’s OK, sir,” said the fellow, “not everyone is a born cowboy.” “I know,” I replied. “I’m a born dreamer.” “Me, too,” he said. “I’m a retired stock broker.” I didn’t do too badly on the trail that day. Old Sam, as he jokingly called himself, decided to ride with me and we discussed our portfolios while our horses stopped often to nibble on the grass. I’m still not terrifically sure what’s important in life. But I’m thinking of buying a Buick.
“So you wanted to be a cowboy?” she asked, as we stood waiting. “Well, yes, when I was a little boy.” “You’re not too old, it’s still possible.” “Too much work,” I replied. “And then there’s my aversion to cow poop.” “So... now you no longer yearn for that life,” she said. “Oh, I suppose I do,” I replied, “but not enough to make it a reality.” “Reality and yearning aren’t the same, are they?” she said. “No, they’re not,” I replied. “The price of reality is hard work. Yearn-ing is free.” Standing in the late morning sun with my wife, I looked up at the mountains sweeping down before us. How wonderful and invigorating it would be to hike the trails among the rocks, up and down the glens and through the tiny streams that creased the steep sides flowing down from craggy peaks. No, it wouldn’t, I realized on second thought. It would be a lot of hard work. My feet would get soaked, and then rub against the inside of my socks and I’d have bleeding blisters by the time I got home. “But you know by now that anything worthwhile takes an effort to accomplish,” she said “Yes,” I answered. “But we don’t always know what’s important.” “That’s true,” she said. “Like the Buick,” I said. She didn’t answer. I glanced at her and she rolled her eyes. She had known me for too long. On warm May afternoons in the distant past, I’d stand daydreaming in the back window of our downtown Catholic high school, busy at the pencil sharpener, pointing and re-sharpening enough pencils to last un-
GARRO DRUGSGARRO DRUGS704 Bleecker Street, Utica NY 315.732.6915
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David Griffin was born in Utica. He is a member of the first graduating class of Notre Dame High School and continued his education at MVCC, SUNY Oswego, and the Newhouse School of Communications at Syracuse University, from where he obtained his master’s. He retired from a career in corporate planning and now writes from the South Carolina coast. Dave authors the popular blog Monk In The Cellar. He is widely published in anthologies and magazines. They are well received by those who love him. He seldom hears from those who don’t.
Thanks to the Utica Writer’s Club for selecting this month’s MV Flash Lit.The club meets the 4th Wednesday of each month at the Kirkland Town Library at 6pm. It is free and open to the public. There is a low annual fee for membership.
31
LOADER READY TRACTORS. REDEFINED.
SEE US TODAY!
CNH Capital and Case IH are registered trademarks of CNH America LLC. www.caseih.com
Case IH Maxxum Series tractors combine efficient power with operator convenience to make loader and hay work more productive with 90 to 120 PTO horsepower. Case IH Puma Series tractors offer big tractor performance with mid-size versatility. Ranging from 105 to 195 PTO hp with CVT transmissions, they have the horsepower to handle both livestock and row crop tasks in mixed farm operations. Plus the new Case IH SCR engine technology brings a new level of fuel efficiency to your operation.
WHITE’S FARM SUPPLY INC.4154 State Route 31PO Box 267Canastota, NY 13032315-697-2214www.whitesfarmsupply.com
LOADER READY TRACTORS. REDEFINED.
SEE US TODAY!
CNH Capital and Case IH are registered trademarks of CNH America LLC. www.caseih.com
Case IH Maxxum Series tractors combine efficient power with operator convenience to make loader and hay work more productive with 90 to 120 PTO horsepower. Case IH Puma Series tractors offer big tractor performance with mid-size versatility. Ranging from 105 to 195 PTO hp with CVT transmissions, they have the horsepower to handle both livestock and row crop tasks in mixed farm operations. Plus the new Case IH SCR engine technology brings a new level of fuel efficiency to your operation.
WHITE’S FARM SUPPLY INC.4154 State Route 31PO Box 267Canastota, NY 13032315-697-2214www.whitesfarmsupply.com
LOADER READY TRACTORS. REDEFINED.
SEE US TODAY!
CNH Capital and Case IH are registered trademarks of CNH America LLC. www.caseih.com
Case IH Maxxum Series tractors combine efficient power with operator convenience to make loader and hay work more productive with 90 to 120 PTO horsepower. Case IH Puma Series tractors offer big tractor performance with mid-size versatility. Ranging from 105 to 195 PTO hp with CVT transmissions, they have the horsepower to handle both livestock and row crop tasks in mixed farm operations. Plus the new Case IH SCR engine technology brings a new level of fuel efficiency to your operation.
WHITE’S FARM SUPPLY INC.4154 State Route 31PO Box 267Canastota, NY 13032315-697-2214www.whitesfarmsupply.com
CANASTOTA4154 Route 31 Canastota NY 13032 Phone: 315-697-2214
FRANKLIN387 Center St Franklin NY 13775 Phone: 607-829-2600
LOWVILLE8207 State Route 26 Lowville NY 13367 Phone: 315-376-0300
WATERVILLE962 State Route 12 Waterville NY 13480 Phone: 315-841-4181
White’s Farm Supply Inc.