By William M. Dowd

Happy November! It is the perfect month to give thanks for the bounty of wonderful books coming out. This month we have a new mystery, a book of humorous essays by a successful cartoonist, and a biography of a beautiful American woman who married into the British aristocracy and became the mother of arguably the greatest English statesman of the 20th century.

Die With Me by Elena Forbes is a debut mystery that takes place in present-day London. Our protagonist is Mark Tartaglia, a homicide detective whose newest case involves a series of presumed suicides (including suicide notes) that are actually meticulously–planned murders. Complicating the investigation are the appointment of a new, inexperienced supervisor eager to assert her authority, the addition of a supremely confident crime profiler whose interpretation of the crimes is diametrically opposed to Tartaglia’s, and the recent dissolution of his affair with Fiona Blake, the forensic pathologist assigned to the case. Tartaglia’s partner in crime-fighting is Sergeant Sam (short for Samantha) Donovan, an appealing character whose slight crush on her partner is kept firmly in check. When a young girl is found dead after a fall from a church balcony, the death is ruled a suicide, until a witness who saw the girl with an older man shortly before her body was discovered comes forward with information. Acting on a hunch, Tartaglia investigates recent suicides to see if any others fit the profile and finds out that they have a diabolically clever serial killer on their hands. Scenes of painstaking police work are interspersed with scenes of the murderer meeting up with his next victims and reflecting on his past kills. As Tartaglia and Donovan get closer to their quarry, tension mounts and the climactic scene is thrilling. The politics of the homicide squad and the criminal investigation are deftly handled; the characters are interesting and multi-dimensional. Fans of police procedurals will enjoy Die With Me and will be happy to know that Elena Forbes is currently working on a sequel.

Is there anyone who works in an office that doesn’t have at least one Dilbert comic strip posted on their cubicle wall? Scott Adams, creator of Dilbert and author of several management books, has just published a collection of his short essays entitled Stick to Drawing Comics, Monkey Brain!: Cartoonist Ignores Helpful Advice. You should be very happy he ignored that helpful advice because this is a laugh-out-loud funny book. Not every essay is a winner, but enough hit the mark to make this a fun book. Some standouts include “Winning,” a moving piece about the comeback of tennis player James Blake; “What Would Trump Do?”, in which Adams wonders how wealthy Christians rationalize having so much, while other people are struggling to survive; and “Small Pleasures,” in which the cartoonist expounds upon the simple joys of life after recovering from the flu. Other topics he touches upon are Dilbert cartoons that never made it into the newspaper and why, his preparations for his wedding, and why the choice of some citizens not to vote is not the worst thing in the world. If you do not suffer fools gladly, possess a geeky/nerdy side and can handle a certain amount of vulgarity, this is your book. And even if it isn’t your cup of tea, I bet you know someone who would love to have this book in his bathroom library. It will appeal to cubicle dwellers and non-cubicle dwellers alike.

During the second half of the 19th century, the British aristocracy was beginning its financial downslide. Keeping up the ancestral estates was an expensive proposition and revenues were falling. Enter the “dollar princesses”—young American heiresses eager to marry titled husbands. One such woman was Jennie Jerome, whose story is chronicled in American Jennie: The Remarkable Life of Lady Randolph Churchill by Anne Sebba. This is not a dry, scholarly biography; it includes excerpts from Jennie’s letters and gives a broad picture of the society in which this independent American woman found herself after her whirlwind courtship and marriage to Randolph Churchill. At first her marriage is a happy one, but when her husband’s political fortunes fall and their finances become strained, Jennie focuses her energy on her son, Winston, and encourages him in his military and political endeavors. After her husband’s death, Jennie’s career became more colorful; she was rumored to have several lovers, remarried, started a magazine, became a nurse during the Boer War and continued to be a controversial figure in London society. Her championing of the special British-American relationship influenced her son’s views, and thus the course of World War II. Jennie Churchill was a woman ahead of her time and this biography gives her her due.

And just a brief mention: If you are looking for something to read now that Jan Karon’s Mitford series is concluded, I highly recommend Gail Fraser’s Lumby series. She is not only local, she is a terrific writer of small-town drama and humor. The first two titles are The Lumby Lines and Stealing Lumby, and the third one, Lumby’s Bounty, will be out in January. Happy reading!

Susan Taylor has been in the book business, in one aspect or another, since 1982. She recently returned to the Capital District after 14 years in the Boston area (which included stints at the Harvard Bookstore and the Wellesley Booksmith), and is happily re-employed at the Book House of Stuyvesant Plaza. Stop by the store if you are looking for a good book—she’s read a lot more than she can talk about here!

Sun Sign Forecast For November 2007

By Arlene DeAngelus

Best Days for November: 3rd, 7th and 8th
Aries: (March 21 to April 20) Shared assets, savings and tax matters are your emphasis for this month. After the 1st of the month, all communications run more smoothly and you express yourself more confidently. You are able to resolve old problems after the 24th. Later in the month, you take a renewed interest in your everyday environment and daily habits. Communicate with your friends.

Taurus: (April 21 to May 20) One-to-one partnerships, both business and personal, are your emphasis for this month. Discuss any differences with co-workers after the 1st of the month. After the 24th, you begin to achieve goals that you thought were impossible. Later in the month, it is the time to re-evaluate your spending habits and to revise your budget. Start a new savings plan.

Gemini : (May 21 to June 20) Work relationships and taking better care of your health are your emphasis for this month. After the 1st of the month, conversations with loved ones bring you happiness. The sense of stability and predictability returns in career areas after the 24th. Later in the month, you change your style of dress or maybe try a new hairdo or color. Buy a new cologne.

Cancer: (June 21 to July 22) Loved ones and your relationships with these important people are your emphasis for this month. Resolve personal issues with family members after the 1st of the month. After the 24th, you are attracted to new ways of thinking. Later in the month, you seek to gain new understanding of others and to correct past mistakes. You are flexible and keep an open mind.

Leo: (July 23 to August 22) Domestic and personal areas are your emphasis for this month. After the 1st of the month, take up a new study or writing project. Decisions regarding joint assets and shared resources can be made after the 24th with careful thought. Later in the month, analyze your goals and set long-term directions. This is a time when wishes can come true.

Virgo: (August 23 to September 22) Everyday environment and your daily habits are your emphasis for this month. Re-evaluate your personal finances after the 1st of the month. Stability returns in one-to-one relationships and you can make any needed changes in these relationships after the 24th. Later in the month, evaluate your career directions, or the equivalent. Set new goals to achieve.

Libra: (September 23 to October 22) Finances and values are your emphasis for this month. You express yourself well to others and you are your strongest asset after the 1st of the month. You take a new attitude toward work and changes can occur in your job after the 24th. Later in the month, you explore different perspectives on life. Your interest turns to such subjects as philosophy and spirituality

Scorpio: (October 23 to November 21) Self-expression and your appearance are your emphasis for this month. You reach out to explore new horizons and also seek a deeper spiritual understanding after the 1st of the month. You attract new experiences and are willing to experiment with life after the 24th. Later in the month, settle debts and resolve any disputes with shared resources and joint assets.

Sagittarius: (November 22 to December 21) Knowledge pertaining to spirituality and your inner self are your emphasis for this month. Setting new goals and directions can be done after the 1st of the month. You become more flexible as your home environment changes after the 24th. Later in the month, your understanding of others increases and you willingly compromise in one-to-one relationships.

Capricorn: (December 22 to January 19) Philosophy, spirituality and foreign cultures are your emphasis for this month. Career areas are busy, but new strategies can be developed after the 1st of the month. Your habits and communications change as your interest turns toward new studies. Later in the month, you begin new diet and exercise programs to increase your physical efficiency.

Aquarius: (January 20 to February 18) Career areas, or the equivalent, are your emphasis for this month. Recognition for a job well done is possible. Your spiritual interest expands and abstract studies are possible after the 1st of the month. Financial matters can be settled after the 24th. Later in the month, loved ones get priority and you become involved in creative projects.

Pisces: (February 19 to March 20) Intellectual and spiritual pursuits are your emphasis for this month. You seek wisdom. Communications pertinent to shared resources and values are clearer after the 1st of the month. You begin to remove old limitations that you have placed on yourself after the 24th. Later in the month, personal matters improve as you resolve old situations and conditions.

Understanding women

By John Gray

The holidays are right around the corner, which means it’s time for me to partake in an annual tradition. Thanksgiving with the family?A special trip up a mountain to pick out the perfect Christmas tree? Nice ideas all, but this is something a little different. I like to go to the attic and dig out my tranquilizer gun and head directly to the nearest mall. Don’t worry, I’m not hunting some poor defenseless animal, but searching for men who have lost their way. My goal - tag em, bag em and return them to the herd. Confused? Let me explain.
Picture it, you’re at the mall – Crossgates, Colonie Center, it doesn’t matter which one - and you find yourself in the women’s lingeriedepartment at Macy’s when you see it. It’s a man, or what used to be a man before Dr. Phil and Oprah got a hold of him, and he’s standing outside the fitting room holding a woman’s purse. If some of you need to stop reading now, I totally understand; I know this is upsetting to hear. Our hero has a look of absolute desperation and defeat on his face; one that says, “She makes me do this.” It’s at this moment that I and a team of other men who drink beer, eat wings and watch Roadhouse once a week on VH1, shoot him with a tranquilizer dart and whisk him away from this madness. When the man wakes up, he finds himself in the camping section at LL Bean where the rich aroma of propane and fishing lures (yes, they have smells) brings him back to the place we call “Manhood”. When the woman comes out of the changing room all she finds is her purse on the floor and a postcard with a picture of Austin Powers. When she flips it over, written in bold black letters it says, “He’s a man baby. Yeah!”
Since this month’s issue of CRL is dedicated to women,I thought I would tell all women that even though your man loves you, he does not want to hold your purse or stand around in Victoria’s Secret while you try on bras. As I get older, it’s clear to me that men and women don’t understand each other, so today I offer (free of charge) my insight into how the opposite sex ticks. I’m 44 and I’ve been a man almost my whole life. There was that one summer I watched “Beaches” three times and took up crochet, but I don’t like to talk about it. Be that as it may, the best way I can help men and women is by taking the things they say and translating them into the things they really mean.

Let’s start with women and the things they say to men.
“I’m fine.” means - I’m not fine. Actually I’m as far from fine as a person can be. You’ve done something wrong, but have so much sludge in that head of yours you can’t figure out what it is. So I’ll just stand here being ‘fine’ till you retrace your steps and stumble upon your incredible error. Here’s a hint: it probably has something to do with an anniversary of some sort.

“What are you doing Saturday?” This is deceiving. While this certainly sounds like a question, it’s actually a statement. When a woman asks her man this question, what she’s really saying is, “I don’t know if you were planning on laying on the couch all day Saturday and watching college football, but that’s not happening buddy. We’re going to Bed Bath and Beyond to pick out bedding and curtains for the baby’s room. What baby? Oh yeah, I’m pregnant, now get your coat.”

“Do you think my friend Kelly is cute?” This is a trap. Don’t answer it. If you say “yes” then you’ll never hear the end of it. Twenty years from now she’ll ask you toweed the garden with her and when you refuse she’ll say, “Oh, but I bet if Kelly wanted you to weed with her you’d do it wouldn’t you?!” And if you tell her Kelly is ugly she’ll know you are lying and wonder what else you are hiding.

“Do you know what Sarah’s husband did for her today”? This is a bad one. It sounds innocent enough, but trust me, no matter how she finishes that sentence what she’s really saying is, “Sarah married a man who actually does things for her, nice things and you don’t have a romantic bone in your body. A body, I might add, which hasn’t seen the inside of a shower in two days. My mom was right. I should have married Brad Brentworth. He’s a dentist now. Our children would have perfect teeth.”

“We need to talk.” – Run. She’s either breaking up with you, or if you are single, wants you to buy her a ring and make beautiful babies. Speaking of which, if you are single please pay close attention to the following translations.

“Want to go to the mall?” Let’s go to the mall and shop for an engagement ring.

“Do you like October?” Let’s go to the mall, get a ring and get married in October.

“Please pass the green beans” After we eat these beans lets go to the mall, get a ring, get married in October and have beautiful twin boys named Brad and Taye. This, of course, having nothing to do with her infatuation with Brad Pitt and Taye Diggs.

Okay, enough picking on women. Let’s translate what men really mean when they speak.
If he says “That outfit looks nice on you,” it means, “I’d like to rip that outfit off of you and get frisky.”

“The stock market did well today,” “I’m rich and I’d like to rip that outfit off of you and get frisky.”

If he belches loudly it means, “I have no manners. That said can I rip that outfit off of you and get frisky?”

If he says “Your mom is staying with us instead of a hotel. Great,” this means: “There goes the weekend. Not only can’t I watch the Giants game, but nowI’ll be hearing all about Brad Brentworth and his kids with perfect teeth. Plus, with that battle ax in the house there’s no way we can get frisky.

“What did you do with my shirts that fit me?” I haven’t gained any weight since high school, so clearly you have either shrunk all my shirts ‘cause you stink atlaundry or you just plain lost them. Either way, it’s your fault this shirt doesn’t fit anymore. That said, can you please pass me that big plate of brownies so I can inhale them?

“Yes, I’m going to the bachelor party, but as far as I know there are not going to be strippers” This is a trick. Guys, figure if they don’t know any details of the party, then you can’t blame them later if some girl named Chastity shows up wearing dental floss and a smile. “I had no idea she was coming” is what you’ll be told and he could pass a lie detector test when he says it. Parental tip: if you name your daughter Chastity, Porsche or Sahvana h you are increasing the likelihood she will choose a job in the ‘personal entertainment’ industry. Just a little heads up there for you expecting parents.

I see we are running short of space, so let’s give you gals a few quick ones if you are ever in a bar and a guy approaches you.

“Can I buy you a drink?” Let’s get naked.

“Don’t you work out at my gym?” I’ve seen you half-dressed and sweaty, so do you want to get naked?

“I like to keep my options open” While I’m looking at you right now I’m secretly checking out every other girl in the place, and if I can get a ‘better deal,’ I most certainly will without a shred of guilt. I’m a pig. See my curly tail? Oink, oink.

“Girlfriends are cool, but I like to hang with my boys” Even though I’m 34, I still act like I’m 14 and if I have to choose between you or an evening of making fart sounds with my friends, you will lose every time.

All kidding aside, I would offer this simple bit of advice to anyone in a relationship, married or otherwise, and it comes with three simple words: I appreciate you. Because when you get right down to it, that’s all any of us want to hear and know. The burnt dinners and yard work, trips to the dry cleaners and pharmacy; you don’t mind any of it as long as you know it is truly appreciated. Those three words at the end of a long day can be enough. Oh, and flowers wouldn’t hurt either.

John Gray is a Fox23 News anchor and contributing writer at the Troy Record. He can be reached at johngray@fox23news.com

By William M.. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

By William M. Dowd

A day of cooking at the CIA

By Vikki & Dan Moran

The prestigious Culinary Institute of America (CIA) in nearby Hyde Park, NY is the oldest culinary college in the United States and a dining destination that requires reservations months in advance. There is also a continuing education program comprised of numerous cooking classes for beginners or novices, as well as already-established chefs.

My husband and I had the opportunity to take a one day class – Mediterranean Cooking – last month. After doing so, I realized that this is something every couple should do, especially before marriage. It’s a boot camp of cooperation and teaches you how to work as a team – something essential in a relationship.

The CIA’s Continuing Education program appears to be very successful and from our discussions with attendees (otherwise known as “foodies”), the programs are well received. Many of the attendees had already taken classes ranging from sauté classes to gluten-free cooking.

Our day began in the classroom at 9am. We were introduced to our teacher, Chef Mark Ainsworth and received a classroom orientation. He taught us about the culinary influences of the Mediterranean region, which makes up approximately 15 countries and island nations situated around Africa, Europe and Asia on the Mediterranean Sea. As Chef Ainsworth told our group, “Mediterranean cooking isn’t spaghetti and meatballs.” Rather, it is comprised of the foods of Spain, Portugal, Italy, France, Greece, Turkey, North Africa and the Middle East.

After orientation, we were handed the recipes, and both my husband and I admitted to feeling slightly overwhelmed by the complexity. Secretly, we were both thinking there is no way this group of 17 strangers would get through even something as basic as Mac & Cheese, let alone in an orderly fashion. Our instructions were to form teams (there were five teams of three and five students), read recipes thoroughly and follow the CIA’s Mise en Place organizational method. This means that students do all the prep work, including measuring ingredients and gathering equipment before the actual cooking begins. Student assistances chefs-in-training were there to help if we needed it. We were also instructed to have all foods prepared by 1:30pm for a 2pm lunch.

Chef Ainsworth is witty and confident and very well-versed in the Mediterranean style of cooking, which we learned in great detail. He encouraged us to modify cooking recipes, but never baking recipes. Lucky for us, we weren’t baking. Below is our view of our day.

Dan - I felt that there was no way this would come together. I love to cook, but having to prepare everything ahead like this takes away the fun of the quick trips to the market. I love those quick trips.

Vikki – Wow, what a kitchen it was! We all received aprons and chef hats and two hand towels for lifting pots and the biggest, sharpest knives I have ever used. There was also an aluminum container for all our discarded skins and trash. When you prepare ahead and keep cleaning up as you go along, it really is easy to move through a complicated recipe. Working with a group (my group had four members) allowed us to divide up tasks and even some full recipes. I worked on Caponata while my tablemate, Ray, a visiting Aussie, made homemade mozzarella cheese. My group also made Shrimp with Tomatoes, Oregano & Feta and homemade pita bread.

Dan - One of our recipes was Salt Cod Fritters with Romesco Sauce. My first thought was “ew” because my mother made me creamed cod as a child and I hated it. We also prepared Grilled Lamb Brochettes with Parsley, Lemon & Walnut sauce and a Turkish salad. Ten minutes into the kitchen adventure, I had my first cut. It was a deep one and I ran over to the supply closet for my first of several band aids of the day. I could see Vikki smirking already!

Vikki – Watching the complex recipes made easy with great preparation is an eye–opening experience. I also loved learning the chef’s tips. The first was using only kosher salt for cooking. Why? Because it has flat edges and is larger. The second is that removing all seeds from veggies gives a look of polished refinement in the food presentation. Third, rinsing anchovies can allow even anchovy haters to enjoy the added taste to a dish because it removes the fishiness.

Something that really struck a cord in me was that you can eat delicious gourmet food and still look good and be healthy. It amazed me that Chef Ainsworth, who was just a couple years younger than Dan and I, looked 20 years younger. He said he hasn’t eaten processed foods in many years. It just shows that you truly are what you eat. He eats healthy, but doesn’t deprive himself and the proof is in his appearance.
Oh boy – Dan has just cut himself, he is running for band aids. This is very entertaining!

Several times during the cooking session, we were given group demonstrations by Chef Ainsworth. He demonstrated pasta-making and gnocchi-pinching, as well as how to make mozzarella cheese from cheese curd.

Other groups made dishes including Zucchini with Sweet & Sour Sauce, Macedonian Leek & Walnut Roll, and the group favorite—Turkish Briks. This was made with capers, canned tuna, parmesan cheese, parsley, egg yokes and is wrapped in Chinese spring roll skins and then fried. This was certainly an eye-opening, out-of the-box recipe.

At 1:45pm, we brought all of our prepared dishes to a table in the kitchen to many “oohs and ahhs” and it was finally time to dig in. Buffet style serving is the only way to go with 21 dishes!
Vikki – This was an absolutely fun and rewarding experience. I’m already looking forward to bringing along friends and trying other classes.

Dan - This is definitely the best part. I am proud of what was pulled off. I only cut myself twice, but did not need stitches like the guy in the class next door. And, the saltwater fritters were excellent!

Entertaining etiquette

Simple tips for a perfect gathering

You’ve spent the entire day cooking the perfect feast. But it’s an hour before your guests arrive, and you find yourself standing in front of the table, listening to a little nagging voice in your head. Does the knife go on the left, fork on the right, or is it the other way around? Is that centerpiece too tall? Should I go ahead and put food on table before guests arrive, or do I wait until everyone gets here?

If you can’t answer those questions, don’t feel alone. In today’s eat-on-the-run world, you’re not the only one to flunk the dos and don’ts of proper etiquette. “Proper table manners have become a lost art,” says etiquette expert Jill Slatter. “Think back 15 or 20 years ago, families gathered every evening for a proper meal. But these days we’re all stretched so thin juggling work, school and home, most folks don’t have time to sit down together, so when holidays roll around no one’s sure how to act at a formal meal.”

Slatter is an etiquette coach at Greensboro, N.C.-based Replacements, Ltd., the world’s largest supplier of old and new china, silver, crystal and collectibles. The company gets bombarded with questions this time of year from folks looking for a crash course in proper table manners. She says the answers to their most frequently asked questions are sure to help you dazzle your guests.

Set the perfect table
• Forks to the left, knives and spoons to the right. Only set out utensils that will be used for various courses. “If you’re not serving soup or salad, you certainly don’t want an extra spoon or fork in your place setting,” Slatter says. “Not only will those get in the way, the extra utensils may confuse your guests.”

• The bread plate goes on the left of the dinner plate, glasses on the right.

• Wait to pour. Water glasses should be the only glasses filled before your guests arrive. Iced tea, wine and other beverages should be poured once everyone is seated. Wine should be filled halfway, not to the rim.

• Salad and bread should be the only food on the table when your guests arrive.

• Courses are generally served in the following order in the United States: appetizer, soup, salad, main course, dessert.

Be a gracious guest
• Avoid the smear. Female guests should blot their lips before sitting down at the table. This will keep you from getting lipstick stains on linen napkins or glasses, which could be hard to get out.
• Wait for the signal. Your host will let you know when it’s okay to dig in. They may make a prayer or statement or start by passing a dish.

• If you’re not sure which utensil to use with each course, start on the outside and work in toward the plate. If you’re still not sure, watch your host.

• Don’t cut more than one or two bites of food at a time, and never butter an entire roll or piece of bread. Instead, pinch off pieces small enough for one or two bites and butter those first.

• What about those scraps? Neatly push leftover food, fat trimmings, etc. to one side of your plate.

• If you don’t care for coffee, simply say “no thank you.” Turning your cup upside down may be considered rude.

• If you need to excuse yourself temporarily, gently place your napkin in your chair. Signify you’re finished with the meal by placing napkin to the left of the dinner plate. “Most folks aren’t sure what to do with their utensils once they have finished eating,” adds Slatter. “The common way to show that you’ve finished your meal is to lay your fork and knife diagonally across your plate at ten and four o’clock. Place your knife and fork side by side, with the sharp side of the knife blade facing inward and the fork, tines down, to the left of the knife.”

Are you the hostess with the mostest?
• Remember, the hostess is always last seated.

• Unscented candles are a great part of holiday decor, but should only be lit during the evening. “Another thing to keep in mind, flickering candles are more than a distraction, those can cause headaches,” warns Slatter. “That’s why you never want to place burning candles directly in front of your guest, and make sure you situate the flame below eye level.”

• Centerpiece too tall? Sure those flowers you spent hours arranging are pretty, but will only get in the way if your guests have to crane their necks to look at each other. Make sure your guests can see over any table adornments.

• Passing isn’t just in football. Always pass food around the table counter clockwise to the right and refrain from serving yourself first. Always pass the salt and pepper as a set, even if you’re only asked for one.
If you’re still in doubt, a cheat sheet is just a mouse click away. You can find place setting guides outlining the correct layout for all meals at www.replacements.com, under the site’s “neat things” tab. With these tips in mind, you’re sure to throw the perfect holiday gathering!
Courtesy of ARAcontent

Consumer Supported Agriculture

A new way of grocery shopping from an old way of life

By LP Clark

Two years ago, in an effort to be more conscientious consumers, my husband and I signed up to split a Consumer Supported Agriculture (CSA) share with some friends of ours. With all of the media attention being paid to the pros and cons of local versus organic, joining the Denison Farm CSA (www.denisonfarm.com) run by Brian and Justine Denison, was the best of both worlds – local and organic. Their farm is located in the Rensselaer County town of Schaghticoke. This CSA is one of a few in the area that I found online (www.localharvest.org). I chose them because of the convenient pick-up location in Albany, but there are also locations in Clifton Park, Delmar and the Troy Farmer’s Market.

Even though we wrote a large check months in advance for produce we would consume over the upcoming summer, there was much excitement and little apprehension. When it came time to start picking up the vegetables and using them, I soon realized that this was very different from picking up my weekly veggies at the grocery store. Celeriac? What the heck am I supposed to do with celeriac? Not to mention what is celeriac? And where are the tomatoes I like to have every week? We were learning the lesson of seasonal eating—eating what is available because it is the right time of year for it to grow.

Belonging to a CSA means being at Mother Nature’s will. This year, growing conditions were favorable. We got an abundance of cucumbers, eggplant, beets and lettuce. But, she is not always so kind. At the beginning of last spring we missed out on some vegetables due to the flooding. Luckily though, certain vegetables such as kale grow very well in a lot of moisture.

Every week on the day that we are supposed to pick up our share, Justine sends us an email telling us how the previous week of farming went, what to expect in our share and why. For instance, one week we had some dented squash and zucchini due to the nickel sized hail the area had. I would have never learned any of this from shopping in a grocery store, where most of the produce is grown in California.

This correspondence creates a direct connection for us to the farmer. I certainly feel more responsible for using all of the food that we receive in the share knowing the trials, tribulations and hard work that go into growing food organically in the Capital Region.

In terms of utilizing the vegetables in the share, it is fortunate that we are not picky eaters, not to mention reasonably proficient in the kitchen. It is helpful to know how to braise and to be familiar with the different vegetables’ needs in terms of cooking methods and times. For instance, kale and leeks need to be cooked slowly for a long period of time in order to get rid of their natural toughness, but spinach and Swiss chard cook relatively quickly under high heat such as steaming or sautéing. We also utilize our Cooking Light magazine subscription via the Internet to continue to use the vegetables in new and exciting recipes. The Denison Farm recognizes people may have a hard time using vegetables that are new to them and conveniently provides share members with delicious recipes and tips on preparation (Justine’s recipe for stuffed green peppers is below).

A full share of vegetables is $420 for a 22-week season. Some shares require members to do a minimal amount of labor. Denison Farm doesn’t, but they do offer the option of performing eight hours of work which could involve farm work like weeding or helping to package the CSA on Tuesdays, which will shave $40 off the price of the share.

The share generally provides between 8-12 items a week, estimated to feed a family of two adults and two children. The calculation comes out to $20 a week, which, judging from the cost of organic food in the grocery store, would cost more, and grocery store produce is often not local. Local is important because it means that the food was allowed to ripen in its natural environment, which results in better flavor, instead of in the back of a trailer where there are remnants of a long journey, like trucking exhaust. Trekking to Troy Farmer’s Market, where you can find the Denison’s every Saturday, or stopping by a local farm stand would yield a similar result, but there is something about paying the farmer up front and dedicating yourself to weekly pick–up that results in a larger commitment to eating in this healthy way.

The final and most important aspect of this experience is that the food is delicious. Some of the vegetables, and especially the fruit, have more flavor than any that could be had from a grocery store. It is the reward of having a garden, without all of the work. We look forward to Wednesdays with the enthusiasm of kids looking forward to Christmas; but it doesn’t happen once a year, it happens once a week for 22 weeks. If this is something that you have considered, I am confident in saying you will not be disappointed. Our experience in the first year prompted us to get our own share this year and to also purchase the fruit share. It is without a doubt the best way to eat, as well as being an excellent investment in our community and our health.

Reap what you sow

Farmers and chefs working together

By Francesca Bruno

The food that’s on your table didn’t get there by accident or way of magic. Chef Larry Schepici, who is actively promoting a collaborative effort between chefs and farmers, knows this for sure. Schepici, owner of both Tosca Grille and Illium Café in downtown Troy, has been a staunch supporter of local farms since his early culinary days in Boston, where he worked with the Chefs Collaborative preparing meals for special events and fundraisers that showcased fresh, local foods.

“I thought it was the coolest thing in the world,” said Schepici of the symbiotic relationships he witnessed between chefs and farmers.

The Chefs Collaborative, a non-profit founded in 1993, is an organization made up of over a thousand members in various food-related professions who share a concern about running “economically healthy, sustainable food service businesses.” Chefs and other professionals can become members by donating to the organization, which is a nationwide effort based in Boston.

As a member of the Chefs Collaborative, Schepici emphasizes the importance of “sustainable cuisine” through education efforts in schools and at table. He has visited classrooms at the Tamarac schools in Brunswick to educate kids about the importance of local farms and the role of farming across the country and around the world.

“You have to start with young kids and let them know,” he stressed.

In both restaurants, Schepici also makes sure his menu features local, seasonal produce. Reaching out to farms right down the road from his home in Brunswick, Schepici picks out and purchases crops ahead of time from the farmers, uses as much as he can, and distributes the rest to other local chefs. He also occasionally holds special five- to seven-course meals at Tosca that display the local farmers’ food, noting names and locations right on the menu—a practice he carried with him down to New York City when he was invited to cook at the prestigious James Beard House.

“I respect farmers more than any other job in the world,” said Schepici. “They’re working 24/7. You have to put so much energy in, like chefs do.”

Schepici is furthering his promotion of farm-fresh food with a new organic foods store, Le Marche Vert, next to Tosca Grille on Broadway. Slated to open this month, Le Marche Vert (or “The Green Market”) will feature an array of local produce, as well as artisan cheeses and breads, game meats, fish, and handmade chocolates. In addition to eco-friendly heating and lighting, the construction materials and most of the décor will be either recycled or antique. In the spirit of local partnerships, Schepici has been working with Elizabeth Young, owner of The Living Room and downtown Troy business neighbor, on such unique interior pieces as an antique copper chandelier. The store, which will also offer products such as high-end cooking gadgets, will eventually host cooking classes as well.

Different countries, different customs

By Jill Vallecorsa

Not unless I was able to dine in Candyland would I ever imagine that sprinkles would be a breakfast option. Sitting down to my first breakfast in Holland this past summer, I was surprised to notice a bowl of chocolate sprinkles in the center of the table. Was there a Dutch tradition of making sundaes at 9am that I wasn’t told about? Not so. Apparently, a common Dutch breakfast consists of buttered bread fully-coated in a layer of Hagelslag (sprinkles).

With a sugar-coated meal to start the day, I had to wonder what I was in store for at lunch. What I discovered was that the Dutch love French fries. Fries I could deal with, but smothering them in mayonnaise was not something my arteries were up for trying. Mayonnaise is like ketchup to them; it’s even sold in bottles labeled “Fry Sauce.”

Dinner brought about something new for the American taste buds as well. A typical dressing for grilled steak and pork is a rich peanut sauce. The sauce is served warm and resembles melted peanut butter. Peanut sauce is bit strong for newcomers, but it seemed to grow on the palate of some of my companions very quickly.

The lesson learned from this trip is that every country has something different to offer the appetite, and what is considered typical in a foreign land may make outsiders a little queasy. I had to wonder what a person from Holland would think of some of the food offered in America. Would they enjoy peanut butter and fluff sandwiches, corn dogs or Jell-O?

Trips to a different country are a great experience, but it is important to keep an open mind. Here are some interesting foreign dishes to try if you dare!

Mediterranean - A common meal in the Mediterranean region is a boiled sheep’s head. Every part of the head is cooked and eaten.

Scotland - Haggis is a trademark dish of this country that consists of steamed sheep’s stomach stuffed with the animal’s heart, liver, lungs, and mixed with oatmeal, onions, and spices. For dessert, try a fried Mars Bar, which is literally a deep-fried version of the candy bar.

England - In the UK a traditional breakfast is a fry-up. This morning meal consists of eggs, bacon, and black pudding. The pudding is actually a sausage made from pig’s blood, bread, and fat.

Australia - The famous Vegemite is the equivalent of peanut butter for Americans. It’s a dark brown, thick paste with a salty taste, made from yeast extract. Australians typically use it as a spread for toast or on sandwiches.

Ukraine - Salo is a popular dish for Ukrainians. It is a meat slab taken from the fatty under-skin of pork and is usually salted. This dish is served either raw or fried.

East Africa - Grasshoppers are prepared and eaten in a variety of ways. These jumpy insects are eaten whole, roasted, fried or are ground into flour.

Sweden/Holland - A popular treat in these countries is salt licorice. More spicy and salty than it is sweet, this is a very different type of licorice than the American version.

Japan - Seaweed, that nice slimy plant that clings to you when you swim in the ocean, is a main component of the Japanese diet. It is used to wrap sushi and dried fish, in soups and broth, for sautéing, as well as an accent in rice dishes.

China - A sea cucumber is a leathery-skinned creature that resembles its namesake and roams the ocean floor. It is also a popular dish in Chinese households. The sea cucumber is used in stews and soups and often takes days to prepare.

Mexico - Mole poblano sauce is usually served over turkey and is made from the combination of chocolate, dried chili peppers, nuts and many different spices.

Wine & cheese

Proof that heaven is here on Earth

By LP Clark

Charles de Gaulle once boasted that France has 264 varieties of cheese. It’s even more renown for its wine. Yet, heaven lies in the joining of the right wine with right cheese, and the beauty of consuming wine and cheese is that someone has already labored over its preparation and all that is left to do is open and enjoy. Easy, right? Not exactly. Wine snobbery is rampant, and the average diner can be intimidated at the thought of ordering it. Add to this the daunting task of selecting the right cheese to accompany the wine and the anxiety becomes too much to bear. Before you know it, you’re drinking a beer and eating calamari (not that there’s anything wrong with that). But for people who enjoy food, the pleasure of wine and cheese should not be missed, and the sooner you begin enjoying it, the better you get at it, and it’s a wondrous cycle that starts with ordering.

The starting point is simple: know what you like and work from there. Cheese is something that most people are familiar with. If you don’t like a stinky, pungent cheese like Limburger, pairing the perfect wine with it is not going to make you like it. Focus on two spectrums when ordering – one of taste (mild to sharp), the other of texture (soft to hard). If you know your preferences within these spectrums, ordering becomes easier. Besides, any waiter worth his salt will be able to assist in the final decision if you’re unsure.

Pairing a wine can be simple once you know the cheese. As the saying goes, “what grows together goes together”, meaning regional similarity is something to key in on. If the cheese hails from Italy, then pick an Italian wine that will have the same body as the cheese. Neither the wine nor the cheese should overpower the other; the goal is to synergize the flavors. Still, the rule should be that there are no rules—experiment, savor, and enjoy. Grab a friend or that special someone, make up a reason to not cook and head out to the following haunts to get started.

We started our wine and cheese tour at the The Ginger Man on Western Avenue in Albany. It’s a great place for the novice to start for a few reasons. First, you will recognize several of the choices: a Dubliner cheddar, fresh mozzarella, smoked gouda and provolone, along with some you may have heard of, but never tried, like asiago and stilton. This means that you can be as adventurous as you want, but still stay with some familiar choices. Second, the small plate has a total of six ounces of cheese, the large has a total of nine ounces, which come with a generous amount of fruit, a side of apple jelly, breads and crackers. It is a meal for two for less than $20 dollars, representing an outstanding value. A nice touch at the Ginger Man is that they also feature three fresh cheeses, which they make themselves.

I chose the Italian theme—asiago, provolone and boursin, one of their homemade cheeses. In concert with my theme, I ordered an Italian Pinot Grigio, while (Darling Dinner Date) D3 opted to go with a Rioja that was on special. It made for a perfect dinner. The boursin, a spreadable goat cheese, had herbs and garlic folded into it and was creamy and mild, yet flavorful. The provolone was not at all like the kind you might be used to ordering on a sub. This was sharp enough to take your breath away, but absolutely delicious and without a doubt, the strongest flavor on the board. Finally, the asiago was a happy medium– a hard cheese with a moderate sharpness and a creamy finish. The Pinot Grigio held up well as it was slightly heavier than most, so the flavors of the cheese did not completely overpower the taste of the wine. We left completely sated with a doggie bag, and the bill was a mere $33.

Vin Santo Tapas and Wine Bar in Latham Farms offers a slightly more specialized cheese plate. In line with their Spanish tapas theme, the cheese selection is heavily Spanish. We figured, why stray from the restaurant’s specialty? D3 chose the manchego, Spain’s most popular cheese named after the La Mancha region; it’s a sheep’s milk cheese that varies in flavor according to how long it is aged. This particular manchego was mild and creamy, with a nutty finish. If you like Pecorino Romano cheese, you should enjoy this. The next cheese was my choice, Urgelia, a cow’s milk cheese, also from Spain. It only took one bite for me to recognize D3 would be enjoying the rest on his own. It was pungent and smoky, a combination he enjoys, but I do not, however, nothing ventured nothing gained. The final cheese was a Romao, a Spanish sheep’s milk cheese cured in rosemary and olive oil. The brine was solid rosemary and slightly overwhelming, but the cheese had an enjoyable fresh flavor. It came with toasted baguette and a gewürztraminer grape marmalade that we enjoyed to every last drop. The Cortijo Rioja was a perfect complement to the medley of flavors, medium bodied with a fruit and spice character. Again, the total bill was $33, a nice experience. However the portion size was more the start of something, rather than a meal.

The Wine Bar on Broadway in Saratoga is a more advanced venue for the savoring of wine and cheese. In the spirit of Saratoga, I chose my cheeses just like I choose my horses, on name alone–the Lazy Lady LaRoche, a soft goat cheese; the Dancing Ewe Prima Caciotta, a semi firm cow’s milk cheese; the Dancing Cow Bourre and the Cobb Hill Ascutney Mountain; a firm cow’s milk cheese. The cheese selection is mainly local with a majority of them coming from Vermont including three of our selections, with the exception of the Dancing Ewe, which was from New York. It was a good thing that D3 was with me, otherwise much of the plate would have gone uneaten, as all but the Cobb Hill cheese had extremely pungent and gamy flavors. The Cobb Hill was a firm and rich cheese in the same family as Swiss cheese and much more to my liking. This was where having the wine made the cheese all the more palatable. With the help of a white Spanish Rioja, the strawberries, nuts and peach puree on the plate, I was able to enjoy some of the pungent cheeses. This cheese plate also happened to be the most expensive of the three places visited and had the least amount of cheese and accompaniments. Overall, due to my dislike of gamy flavors and the scant portion size, this represented the least value of all of the cheese plates, with the total bill being $40. Perhaps if I am able to build my repertoire of acquired tastes it will be worth a trip back, but for the aspiring connoisseur it is a must–do on the Capital Region wine and cheese tour.

I hope that I have piqued your interest in exploring this institution of culinary delight. In the words of the famous food writer MFK Fisher, “Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” Make it your next adventure in food.

Apples to apples…to vodka

By Francesca Bruno

This is the time of year when many upstate New Yorkers are rushing to their local farms for a favorite seasonal beverage: apple cider. But soon you may start seeing something else—a more refined beverage made from apples. No, it’s not hard cider; in fact, it doesn’t even taste like apples. The product is vodka. And it just might be coming to a liquor store near you.

That’s the hope of Derek Grout of Golden Harvest Farm in Valatie, a family-owned and operated business, known at this time of year for their apples and delectable cider donuts. The farm itself dates back to the 1940s, when Dan and Madeline Zinke purchased it, turning the 50-acres of land into a viable orchard, complete with a cold storage building and partially-enclosed farm market.

A third generation member of the founding family, retail manager Derek Grout had visions of bigger things for the modest farm, located just south of Albany. Two-and-a-half years ago, his friend-turned-businesspartner Tom Crowell suggested the idea of making vodka from apples. They attended a seminar at a winery in New Hampshire, viewed a demonstration and soon after, the two formed Harvest Spirits.

“There’s limitless sales potential in this,” said Grout. “We have plenty of apples and can press them year round.”
Apples, like other vegetables or fruits, can be made into vodka because they contain sugars. Traditionally, vodkas have been made with potatoes or corn, but the use of the apple has been catching on in places like Scotland and Germany. Grout would be one of the few businesses in the area that distill from a “single-source” location; and as far as apples go, the concept of vodka made from the fruit is still a fairly unique idea in this area. Its potential profitability was certainly a plus for Grout.

“We’re taking the cider apple surplus, which is worth five cents a pound, and bottling it to get a higher value,” he said.

At 1,000 gallons of cider per 50-60 gallons of actual vodka, that’s not bad. The first batch probably won’t be available for shipping for about a month. That’s because Harvest Spirits will be conducting batch rather than continuous distilling—heating 100 gallons of cider at a time—as well as closely monitoring the temperature to make sure it’s just right. Although there’s no aging involved, the process is a maze of pipes, heating and cooling, and alcohol separation.

“It’s very much like refining crude oil,” said Grout.

The creation of Harvest Spirits comes on the heels of new legislation passed by Governor Eliot Spitzer that allows farm-based distilleries to sell to consumers and set up tasting rooms. However, Grout admits that it’s been a slow process. Even though they’ve had the equipment since April, they’re still waiting for their license. The Alcohol and Tobacco Tax and Trade Bureau, which handles the licensing process for wineries and distilleries in the United States, requires operators to purchase equipment first, before talks of licensure can even begin. So while it’s already taken them six months to get a hold of the equipment (plus two-and-a-half days to set it up), it will be at least another six months from that purchase until they can legally operate.

Grout, who pointed out the tags that still dangle from the pipes and tanks, is raring to go. For one thing, the bottles have been ordered and the marketing plan is nearly complete. The vodka is to be called “Core,” a double entendre referring to both the apples from which it is made and the “core” tank of the machinery where the vodka is processed. Since the drink itself will have a “neutral taste”—because any actual apple flavor would have to be artificially added and an apple-flavored vodka would “pigeonhole” their product—Grout and Crowell decided to move away from an apple theme on the label, relying only on the brand name to convey the vodka’s origins and a “distilled in small batches” script below to inform the consumer of its handmade quality. The bottle itself will be simplistic, squat and silk-screened. To develop the product, Grout sought the help of a marketing firm out of San Francisco and a marketer with whom Grout once worked when he was in the field himself in Boston.

“People are getting mind-numbing marketing thrown at them,” said Grout, who added that conducting studies would only provide them with a guess of what people might want. “We’re trying to look more expensive, but position ourselves away from the other vodkas that are already out there.”

While ambitions are high, for now they’re realistic. Grout says Harvest Spirits will be doing their own distribution to cut back on costs and distributing only to liquor stores in Valatie and Kinderhook. But he’s also hoping that word will spread, as New York City residents travel and take up second homes in the upstate area and perhaps bring some Core vodka back down to the city with them. Although their marketing niche has yet to be determined, Grout is relying on customers’ knowledge, tastes and desire to buy local.

Where the business will go once it has started up is uncertain as of yet. Grout says they probably won’t be focusing on making vodka from other fruits, adding that his decision to do so was influenced by his father Alan’s penchant for their apple crop. He also doubts internet sales. But Grout did express some interest in making a gin or vanilla infused vodka at some point, trying to keep the flavors as natural as possible.

While making an educated guess that the future of drinks will be more refined, not knowing if this particular venture will yield profit hasn’t phased Grout, who notes that his first duty is to helping to run the farm.
“We’re taking a giant leap forward,” he said.

Golden Harvest is located at 3074 US Route 9 in Valatie. For more information call 758.7683 or go to www.goldenharvestfarms.com.

9 nifty things to do this fall

By Francesca Bruno

Check out the leaves
Main Street / Route 7A Manchester, VT www.manchestervermont.net
Mohonk Mountain House New Paltz www.mohonk.com
Adirondack Scenic Railroad Lake Placid to Saranac Lake www.adirondackrr.com

Take a hike
Prospect Mountain Lake George www.adk.org/trails
Appalachian Trail: Glastenbury Mountain Bennington, VT www.appalachiantrai.org
Mount Greylock Summit Lanesborough, MA www.mass.gov/dcr/parks/mtGreylock

Visit a winery
Windham Vineyard and Winery Windham www.windhamvineyard.com
Brookview Station at Goold’s Orchard Castleton www.brookviewstationwinery.com
Hudson-Chatham Winery Ghent www.hudson-chathamwinery.com

Go apple or pumpkin picking
Bellinger’s Orchard Fultonville www.bellingersorchard.com
Bowman Orchards Rexford www.bowmanorchards.com
Indian Ladder Farms Altamont www.indianladderfarms.com

Lose yourself in a corn maze
Liberty Ridge Farms Schaghticoke www.libertyridgefarmmaze.com
Ellms Family Farm Ballston Spa www.ellmsfarms.com
Hull-O Farms Durham www.hull-o.com

Go for a bike ride
Erastus Corning Riverside Preserve Albany www.albany.org
Mohawk-Hudson Colonie Trail www.geocities.com/mhbway
Bikeway Niskayuna Trail www.geocities.com/mhbway
Bikeway Rotterdam Trail www.geocities.com/mhbway
Ashuwillticook Rail Trail Lanesborough, Cheshire, Adams, MA www.mass.gov/dcr

Enjoy a hot air balloon ride
Adirondack Balloon Flights Glens Falls www.adkballoonflights.com
Blue Sky Balloons Beacon www.blueskyballoons.com
Above Reality Hot Air Balloon Rides Jericho, VT www.balloonvermont.com

Knit something warm
Wool’N’Word West Sand Lake hometown.aol.com/sbo12441
BeauKnits Ltd. Cohoes www.beauknitsltd.com
Saratoga Needle Arts Saratoga Springs www.saratoganeedlearts.com

Decorate for the season
Christmas Tree Shops Albany www.christmastreeshops.com
Wit’s End Giftique Clifton Park www.witsendgiftique.com
Deanna’s Country Shoppe West Sand Lake 283.6252

Haunted Upstate New York

As with every Halloween season, ghost stories and spooky tales light fires to our imaginations. Was that just the wind making that noise? Is there something lurking in the shadows? While this month may make our minds play tricks on us, being scared is all part of Halloween fun. Below is a listing of places around the Capital Region that may have you checking over your shoulder should you ever visit.

Sage College in Albany - The graphic design building on campus is rumored to host the spirits of children who died in a fire long ago when it was a children’s sanitarium.

College of Saint Rose in Albany - Many students have reported sightings of ghostly figures in four of the houses. A little girl killed in a fire, a priest, a musician who committed suicide and a deceased gardener are said to be responsible for the hauntings.

Professor Java’s Coffee Sanctuary on Wolf Road - It is said that the ghost of a middle-age man haunts the building. He is sometimes spotted briefly in mirrors and likes to switch the lights on and off and create noise at night.

Hunters Woods in Ballston Lake - Strange sounds can be heard late at night coming from the woods. Reports of children’s laughter and gun shots occur at times. Legend has it that in the 1500s over 60 people were murdered in these woods.

Cohoes Music Hall - A ghost named the Black Lady is reported to haunt the balcony of the music hall. Wearing 1930s-style fashions, this specter has an angry look in her eyes and can sometimes be spotted in mirrors.

The Cohoes Falls - Only at the full moon can a little Indian girl be seen trying to paddle against the rapids.

Baseball Hall of Fame in Cooperstown - The ghost of famed baseball player “Shoeless” Joe Jackson is said to roam the halls after hours. Several sounds can be heard like glass breaking when nothing is broken, a ball being hit, and the cheers of a crowd. “Shoeless” Joe also likes to complain about not being inducted into the Hall of Fame.

Revelatory Hero’s Cemetery in Latham- This graveyard for about a dozen Revolutionary War soldiers is rumored to be haunted on full moons. Voices of men, as well as the sound of drums, can be heard at night.

Loudon Cottage in Loudonville - This house was once owned by Clara Harris, the woman who was sitting next to President Lincoln when he was assassinated. Her ghost, as well as Lincoln’s, has been spotted here.

Adelphi Hotel in Saratoga Springs - A ghostly woman in a blue Victorian dress likes to open and shut doors and windows, as well as switch lights on and off.

Vale Cemetery in Schenectady - Spirits tend to roam the graves as well as sit in the trees at night. Some of the statues are said to bleed from their eyes and even from the tops of their heads at night.

Forest Park Cemetery in Troy - Rumored to have been built over an ancient Indian burial ground, this cemetery is now haunted by these Indian spirits.

Big Moose Lake in the Adirondack Mountains - In the early 1900s, Chester Gilette drowned his girlfriend Grace Brown in the lake. Grace is reportedly seen out on the lake or haunting a cabin she once lived in. The 1951 movie “A Place in the Sun” was based on the tragic story.
For more information on these stories as well as other haunted places around New York, please visit: www.theshadowlands.net.

The last hoorahs of summer

By Francesca Bruno

Summer lovers, fear not. Though fall has arrived, there are a variety of activities reminiscent of those warm days that carry on through the fall, some even into the winter. For those of you clinging onto that last ray of summer sun, here’s a sampling of what the area has to offer.

Hi-Way Drive-In | Coxsackie
www.hiwaydrivein.com
731.8672
Located on Route 9W, seven miles north of Catskill and five miles south of NY State Thruway exit 21-B, this 1950s-era drive-in features three screens, each with a different double feature. Although no longer open seven nights a week as it is during the summer season, Hi-Way remains open on weekend nights through the month of October.

El Rancho Drive-In Theatre | Palatine Bridge
673.3515
This drive-in, located west of Albany on Rural Route 5, has been operating since 1952. With a large, solo screen and the capacity for up to 400 cars, El Rancho continues its season through the month of October, open only on weekend nights during its closing weeks.

The Farm at Kristy’s | Schodack
www.kristysbarn.com
477.6250
Miss picking your own fresh summer fruit? The seasons and produce may change, but you can still enjoy picking your own apples and pumpkins while roaming the orchards this fall at Kristy’s. And after an afternoon of harvesting, don’t forget to try their delicious cider and cider doughnuts.

Golden Harvest Farms | Valatie
www.goldenharvestfarms.com
758.7683
Even though most farm stands close in the winter and spring, Golden Harvest stays open all year round. Come for the fall apple and pumpkin rush. And in January and February, even when there are slim pickings, their store always has complimentary hot mulled cider and fresh baked goods.

Troy Waterfront Farmers’ Market | Troy
www.troymarket.org
321.5749
With both summer and winter seasons, this farmers’ market delivers freshness all year round. The summer market, which consists of an outdoor venue full of great food and good music, continues on through the month of October. And in November, when the winter market kicks in, you can browse around for the same great products indoors.

At the Warehouse Farmers’ Market | Albany
www.atthewarehouse.net
431.0606
This downtown farmers’ market operates every Saturday and Sunday morning through afternoon, moving indoors when the cold weather hits. Crafts and antiques venders run their operations a little later into the afternoon.

Toll Gate Ice Cream | Slingerlands
439.9824
A step back in time to the malt shops and burger joints of yesteryear, Tollgate offers their homemade ice creams all year round. During the fall season, you may want to keep an eye out for their autumnal flavors, like the ever-popular and tasty pumpkin. A must-stop destination no matter what time of year it is.

Pirate’s Cove Mini Golf | Queensbury
www.piratescove.net/location/21
745.1887
Yaaarrr in for a good time at Pirate’s Cove, where mini-golfing meets high-seas adventure! Although their hours are subject to change (phone ahead in the fall to check), this upstate treasure remains open through the month of October.

FunPlex Fun Park | East Greenbush
www.funplexfunpark.com
477.2651
A cluster of activities, including a miniature golf course, batting cage, basketball court (with some of the most warped and challenging backboards known to man) and go-kart race track, await you at FunPlex, just off of Routes 9 & 20. The facilities remain open Friday through Sunday during the month of October.

Great Escape | Lake George
www.sixflags.com/greatescape
792.3500
Although this theme park is no longer open on weekdays and its Splashwater Kingdom water-themed park is closed as of the end of Labor Day weekend, the rides at Great Escape proper remain open on weekends through the end of October. And if you find yourself missing the water rides, be sure to check out their lodge and indoor water park.

John Boyd Thatcher State Park | Voorheesville
nysparks.state.ny.us/parks
872.1237
This park may be open year round from morning till dusk, but its famed Indian Ladder Trail, offering sweeping mountain views, remains open only through November 15th, perfect for leaf peeping (weather permitting). Pack a picnic and head out into the Helderbergs!

Albany Aqua Ducks | Albany
www.albanyaquaducks.com
462.3825
Take a ride through Albany’s historic districts with the Aqua Duck—an amphibious vehicle that concludes the tour with a ride into the Hudson River. The duck tours are offered through October, and the non-aquatic trolley theme tours are offered even later into the season.

Hudson River Maritime Museum Rondout Lighthouse Tours | Kingston
www.ulster.net/~hrmm/rondout/tour
845.338.0071
Tours of the Rondout Lighthouse are available at the Museum from May through October. The lighthouse is located on the Hudson River at the mouth of Rondout Creek, a short boat trip from the museum. It’s always a good idea to check with the museum to confirm the availability of the lighthouse tours before planning a visit.

The Utica Zoo | Utica
www.uticazoo.org
315.738.0472
Whoever said zoo visits were reserved for the summer? You can still get your fill of exotic and native animal exhibits at the Utica Zoo, which is open all year. The zoo has served the region for over 88 years and has grown from its small beginnings with three fallow deer to its present collection of over 200 animals.

Easy ideas for bringing the beauty of fall into your home

Bringing the look, feel and fragrances of fall into your home doesn’t have to mean hiring a decorator or going on an accessory buying frenzy at your local home design store.
According to design experts at The Art Institutes schools, just a few simple and easy-to-do ideas can usher a beautiful and colorful autumn right into your home.

For Mary Saleeby, an Interior Design instructor at The Art Institute of New York City, the arrival of fall means, “It’s time to put summer behind us and escape into cranberries, pomegranates and lovely leaves.”
In her Manhattan home, Saleeby likes to fill glass cylinders with Clementine’s and branches, and for a wonderful smell, insert four or six whole cloves into the fruit before making the arrangement or centerpiece. The cloves release their smell and the arrangement maintains it’s fragrance for weeks.

Pomegranates arranged in baskets are also a wonderful and affordable addition to creating a fall look for your home. Saleeby recommends taking a shallow dish or platter, lining the bottom with fresh cranberries, and insetting pumpkin scented pillar candles of various heights. “This idea works as a random arrangement or a centerpiece,” she says.

“Try adding an indoor fragrant wreath or swag designed for the season,” says Alma Yoss, an Interior Design instructor at The New England Institute of Art in Boston. Yoss, who lives in New Hampshire, likes to “locate the wreath close to the entry of a home and complement this with seasonal potpourri at strategic locations where people will be sitting or congregating.”

Changing the color of candles and throw pillows, Yoss suggests, is another inexpensive and creative way to change your decor seasonally.

And nothing says fall like mums. Mums are very affordable at most home garden centers, and can be found in all sorts of colors, sizes and varieties. “Mums are hearty, long-lasting plants. Fill wood baskets with mums, and place them throughout your home to add freshness and color,” recommends Mary Saleeby. If you live near the woods, use the great outdoors as your home design store. Saleeby likes to make door arrangements using acorns, dried leaves berries and dried apples.

Lastly, Saleeby says, “Use that special copper pot for mulled cider which will be simmering on your stove with a few cloves and cinnamon sticks.”
For more information on The Art Institutes, visit www.artinstitutes.edu/nz.
Courtesy of ARAcontent

Fall events

Albany County

October 1-7
Albany’s 16th Annual Columbus Parade & Italian Festival – A great celebration of the Capital Region’s Italian culture and heritage culminates on October 6th with the parade. Weeklong celebration includes an Italian buffet, Italian Cinema Night, discussion of Italian heritage, Italian dining on a Dutch Apple Cruise, bocce tournament, and an Italian lunch and Aqua Ducks tour. For more info: www.columbusdayalbanyny.com.
October 2-4
Fall Northeast Arts & Craft Show – A juried arts-and-crafts show with up to 75 exhibitors from throughout the northeast. 9am-3pm. Empire State Plaza, Albany. For more info: 786.1529.
October 3; 5-7; 12-14; 19-21; 26-28
Ultimate Terrors: Premier Haunted Event of the Capital Region – Features three uniquely-themed haunted houses, over 70 "mostly live" actors, "freakish" live shows (three different stages), a dark museum, a paintball shooting gallery with live targets, two, vortex tunnels, air-brush tattoos, food vendors, and more. Not recommended for children under the age of 11. 6:30-9:30pm. Adults $21; children (6-11) $16. Altamont Fair Grounds, Altamont. For more info: 583.7767; www.ultimateterrors.com.
October 4
Oktoberfest – Celebrate the Harvest the Old World Way. Tasty German food and drink specialties, Big Wally on the accordion, arts and crafts vendors all in a festival. Empire State Plaza, Albany. For more info: 473.0559; Convention.Center@ogs.state.ny.us.
From October 9
Capitol Hauntings: A Special Halloween tour of the NYS Capitol – Does the night watchman who died in the Capitol fire of 1911 still make his rounds? Which two United States Presidents visited the Capitol after they died? What happened to the “lost” Capitol murals and their eccentric artist? Does the secret demon carved in stone hold a Capitol curse? Come to the New York State capitol for a special tour that explores these questions and other legends connected with this historic building. Monday-Friday, 12:30-3:30 pm. Free. Office of General Services, Empire State Plaza, Albany. For more info: 474.0538; www.ogs.state.ny.us.
October 20
Oktoberfest Dinner-Dance – Live music provided by Big Wally. Delicious German dinner for $20 or $6 for live music and dancing. 6-11pm. German-American Club of Albany, 32 Cherry Street, Albany. For more info: 482.5845; www.timesunion.com/communities/gaca.
October 20-21; 27-28
Haunted Museum and Pumpkin Patch – Thrills, chills, music and laughter return with the Pumpkin Patch and the “3,000-square-foot maze of pure terror” that is the Haunted Museum. Children are encouraged to come in costume and journey through the magical Pumpkin Patch. Additional activities include face-painting, take-home crafts and a holiday parade. Children 12 and under must be accompanied by an adult. Not recommended for children under 10 years of age. Proceeds benefit the Museum’s after-school programs. 11am-5pm. Children and adults $6 for Haunted Museum; $2 for Pumpkin Patch. New York State Museum, Albany. For more info: 474.5877; www.nysm.nysed.gov.
October 27
Fall Weekend – Dinner and a jazz concert. Package includes a special wine tasting dinner prepared by Chef Joe Maloney and evening concert with musician Steve Wilson and pianist Helen Sung. $69/person ($15 concert only). Rensselaerville Meeting Center, Rensselaerville. For more info: 797-5100; www.RMeetingCenter.com.
October 27
Macabre Music: The Mask of Red Death and other scary pieces – An hour-long presentation of excerpts from Musicians of Ma’alwyck special Halloween concert which promises to make you check under your bed before your turn out your light! 2pm. Free. Albany Heritage Area Visitors Center, Albany. For more info: 434.0405; accvb@albany.org.
October 28
Macabre Music: Musicians of Ma´alwyck – This concert promises to put you in a Halloween frame of mind. A reception follows the performance. 4pm. $20 For those intrepid souls who want to experience a complete fright, the Oakwood Cemetery Association is offering a lantern tour of the cemetery at 6:30 for an additional $5. Gardner Earl Chapel, Oakwood Cemetery, Troy. For more info: 377.3623; www.musiciansofmaalwyck.org.

Columbia County

October 7
Autumn in Austerlitz – Early 19th century theme, games, crafts, exhibits, house tours, soup kitchen, children’s parade, quilt exhibit, silent auction and more. 11am-4pm Austerlitz Historical Society, Old Austerlitz Site, Route 22, Austerlitz. For more info: 392.0062; www.oldausterlitz.org.
October 19
Legends by Candlelight – Candlelight tours of the museum grounds; ghosts and spooks of the museum’s history. 6pm-7pm. Clermont State Historic Site, Clermont. For more info: 537.4240; www.friendsofclermont.org.
October 20
Halloween Harvest – Costume contests, pumpkin decorating, local farms and crafts, dog demonstrations, performers, music, and a tour of the museum grounds by candle light. 11am-7pm. Clermont State Historic Site, Clermont. For more info: 537.4240; www.friendsofclermont.org.
October 27
Ghosts and the Victorians – Program starts by discussing ghosts in the Victorian Era, then head out for a sunset walk in the landscape. 4pm. Registration required. Olana State Historic Site, Route 9G, south of Hudson. For more info: 828.0135; www.olana.org.
October 27
Haunted House – Copake Town Park, Mountain View Road, Copake. For more info: 329.1234; www.copake.org.

Greene County

October 5-7; 12-14; 19-21; 26-28
Massacre Mansion-Haunted House – Take a frightful guided tour in the scariest haunted house in the Catskills! Explore the house, dark maze and wolf hollow trail. Fri. & Sat. 7-11pm; Sun. 7-9pm. Blackthorne Resort, East Durham. For more info: 634.2541; www.blackthorneresort.com.
October 6
Oktoberfest – Austrian and German-American bands, Schuhplatter dancers, vendors, puppet shows, jugglers, magicians, horse petting zoo, and food and drink. Free arts & crafts and free pumpkins for the kids. Hunter Mountain, Hunter. For more info: 1.888.HunterMtn; www.huntermtn.com
October 6
Oktoberfest/Pig Roast – Fine German Cuisine & phenomenal pig roast. Great food, drink & people, music & games. Rain date Oct. 7th. Blackthorne Resort, East Durham. For more info: 634.2541; www.blackthorneresort.com.
October 6
Fall Bulb Day – Purchase bulbs selected to do well in challenging garden situations, and join in planting more spring flowering bulbs in Woodland Walk. Cider and doughnuts for all volunteers! The Mountain Top Arboretum, Tannersville. For more info: 589.3903; Mtarbor@mhonline.net.
October 6-7
13th Annual Windham Autumn Affair – Features a juried arts and crafts show with continuous live entertainment, food, Chinese auction and children’s entertainment. 10am-4pm. Village of Windham. For more info: 734.3852; www.windhamchamber.org.
October 6-7
14th Annual Apple Harvest Festival – Apples, crafts, food, live entertainment. Hourly drawings. Sat. 10am-4pm; Sun. 9am-4pm. Angelo Canna Town Park, Cairo. $2. For more info: 622.3939; www.caironychamber.org.
October 6-7
28th Annual Belleayre Fall Festival and Craft Fair - Featuring quality arts and crafts, a huge ski equipment and winter apparel sale and season pass specials, live music, German food and beer and lots of kids activities, plus the chairlift "Sky Ride" for foliage and hiking enthusiasts. 10am -5pm. Free; Sky Ride is $8 for adults, $5 for juniors (13-17), children under 12 free with paying adult. Belleayre Mountain (Overlook Lodge), Highmount. For more info: 845.254.5600 x428; nmsiepma@gw.dec.state.ny.us.
October 13
Mountaintop Pumpkin Festival – Crafts, music, hayrides, pumpkin painting, BBQ, mini-golf, paintball, driving range charity raffle and more. 11am-4pm. Bear Creek Restaurant & Recreational Park, Hunter. For more info: 263.3839; www.mentgroup.com/events.
October 26
Night of 100 Pumpkins – Bring your imagination to Catskill’s 4th Annual Pumpkin carving and illuminated Jack-O- Lantern parade. Multi-generation event. Pumpkins and supplies provided. Bring your own cart/wagon. 5:30pm-8pm. Raindate Oct. 27. Hose Co #5 Firehouse, Main St., Catskill. For more info: 943.1929.

Otsego County

Throughout October
Candlelight Ghost Tours – Featuring two different tour routes, east side and west side Adults $10; children (ages 6-12) $8; under five free. All tours depart from Pioneer Park, located on the corner of Main and Pioneer streets. Reservations required. 7pm. For more info: 607.547.8070; www.cooperstownghost.com
October 6-7
Fly Creek Cider Festival – Enjoy autumn’s most flavorful beverage, cider, at the peak of spectacular fall foliage. Observe cider making operations throughout the day using the Mill’s vintage equipment dating back to 1856. Sample our cider made without modern technology that provides a taste of NY’s water-powered past. For more info: 607.547.9692; www.flycreekcidermill.com.
October 6-7
Fall Foliage Trains – Weekend Fall Foliage Trains with Cooperstown & Charlotte Valley Railroad, Round Trip. 1pm. For more info: 607.432.2429; www.lrhs.com.
October 7
Middlefield Fall Festival & Craft Show – Community festival featuring local crafts, seasonal products, live music, food, hay maze, ghost stories, children’s activities. 10am-4pm. For more info: 607.547.9515; www.middlefieldmuseum.org.
October 19-20, 26-27
Things that Go Bump in the Night – Listen to stories of hauntings and ghostly happenings that occurred at The Farmers’ Museum and in and around the region as you take a guided tour of the historic village by flashlight. Tour Times: 5pm, 5:30pm, 6pm, 6:30pm, 7pm, & 7:30pm. $7 per person; pre-registration required. For more info: 607.547.1450.
October 20, 27
Halloween Express Train – Halloween Express Trains on the Cooperstown & Charlotte Valley Railroad. Adults $10, seniors $9, children 4-12 $7, under 4 free. 6pm.
For more info: 607.432.2429; www.lrhs.com.
October 27
Taste of Fly Creek Series at Fly Creek Cider Mill – Special sampling of Apple Salsa Day with Salsa Bob. Promotions and recipe ideas are paired for each day’s tasting. This featured sampling is in addition to the Mill’s daily sampling of over 40 different products. 9am-6pm. For more info: 607.547.9692; www.flycreekcidermill.com.
October 28
Halloween Adventure Day with Scary Stories – Great things to make, pumpkin to decorate, a costume contest, scary stories in the evening and more. Noon-6:30pm. Regular cavern tours available from 9am-6pm; special character tours available. For more info: www.cooperstownchamber.org.
October 31
Cooperstown Chamber of Commerce Annual Halloween Parade – From Cooper Park to the Firehouse. 6pm. For more info: 607.547.9983.

Rensselaer County

All through October
Fall Festival at Liberty Ridge Farm – Conquer the maze, play in the “Barnyard” full of activities for all ages, take a scenic trolley ride along the banks of the Hoosic River, pick pumpkins, feed the farm animals, enjoy a meal or fresh baked goods from the farm kitchen, or browse through the Country Store. Various times & special events. Liberty Ridge Farm, Schaghticoke. For more info: 664.1515; www.libertyridgefarmmaze.com.
October 7
18th Annual Goold Orchard Apple Festival & Craft Show - This year’s festivities will include the all new Brookview Station Wine Tent with farm wineries from across New York State as well as the debut of the Brookview Station Winery’s Apple Wine. Featuring crafters and specialty food items, music by local artists, Poppytown Puppet Theatre shows at 10am, 12pm, 2pm and 4pm. 9am-5pm. Rain or shine. Goold Orchard, Castleton. For more info: www.goold.com.
October 13
RiverSpark Annual Fall Foliage Bus Trip – Includes tour, bus, snacks, lunch and all materials. 9am. $59. For more info: 270.8667; info@riverpark.org.
October 26-27
Storytelling Ghosts – Ghosts from the Mansion’s past coming to tell their stories. Souper supper served. 6-9:30pm. Knickerbocker Mansion, Schaghticoke. For more info: 677.3807 or 629.2374; www.knickmansion.com.
October 28
Halloween Celebration – A dark play, eerie music and a scary tour. Discounted fee to all three events is $25/adult. Also, the Russell Sage Creative Arts Department presents The Turn of the Screw, to be presented in The Gardner Earl Memorial Chapel. 1pm-3pm. $10; limited seating. Chamber Music by The Musicians of Ma’alwyck; 4pm-6pm; $10; limited seating. Meet at the bell just beyond the chapel for a Halloween Flashlight Tour; 6:30pm. Adults $12, children 4-12 years $5. All persons under 19 must be accompanied by a parent or guardian. Call to register. Oakwood Cemetery, Troy. For more info: 800.556.6273.

Saratoga County

Throughout October
Ghost walks - A 90-minute, mile-long tour of haunted village sites. Fri. & Sat. 7pm. Adults $10; children (7-11) $5. The Arts Center Gallery, Saratoga Springs. For more info: 584.4132.
October 3
Nature Hike & Foliage Viewing - 10am. $5; $10 for families; free for P.L.A.N. members. Spruce Mountain, Corinth. For more info: 587.5554; laura@saratogaplan.org.
October 7
Harvest Ball – Benefits Saratoga Bridges NYSARC, Saratoga Chapter. Saratoga Springs City Center, Saratoga. For more info: 584.0027.
October 13
Autumn Festival – Live music, hands-on activities, demonstrations of traditional farm crafts by local artisans, bake sale and more. Waldorf School of Saratoga. 11am. $3. For more info: 584.7643.
October 20
The Great Pumpkin Challenge Race - Certified by the USA Track & Field Adirondack Association, the run consists of a 5K road race, a 10K road race and a Children’s One-Mile Fun Run. Starts at 8:30am; 5K, 10K at 9:30am; Fun Run at 10:30am. Columbia Pavilion, Saratoga State Park. For more info: 587.0723; afuller@saratogabridges.com.
October 21
Legend of Sleepy Hollow With the PuppeTree—Three Puppeteers use over 100 shadow puppets to present the popular Hudson River story by Washington Irving. Ages 5 and up. 2pm. Free. Community Room, Saratoga Springs Public Library. For more info: 584.7860.
October 27
Haunted Walking Tour - Halloween ghost and history walking tour. 10am. Waterford Rural Cemetery. For more info: 238.0809.
October 27
Fall Festival – Celebrate fall with a parade, activities and fireworks in the Village of Ballston Spa. For more info: www.saratoga.com.
October 27-28
Fall Festival – Magic, music, face painting, sidewalk chalk contests, pony rides and more. 10am. Downtown Saratoga Springs. For more info: www.saratoga.com.

Schenectady County

October 5, 12, 19, 26
Ghost Tours of the Stockade – Costumed guides with antique lanterns leave every 15 minutes to lead you through the 300-year old Stockade neighborhood with chilling tales of ancient ghosts and long forgotten residents. 7pm. Stockade, Schenectady. For more info: 388.5128.
October 8
Columbus Day Kids’ Activities – Celebrate the spirit of exploration by commemorating the 50th anniversary of space exploration with special kids’ activities and Planetarium shows at the top of the hour. 12:30pm-3:30pm. Free with Museum admission. Schenectady Museum & Suits-Bueche Planetarium, Schenectady. For more info: 382.7890; www.schenectadymuseum.org.
October 13
Schenectady County Farm & Foliage Day – A day-long event designed to promote agriculture and tourism in Schenectady County, farms and organizations around the county will present family activities throughout the day – pumpkin painting, live music, scarecrow making, farm and garden tours, farm demonstrations, a corn maze, a foliage driving tour and much more. Exhibits by the 4-H, Girls & Boys Club, Cabot Cheese, Scotia Glenville Children’s Museum and more. Food from Mosall’s Grove. 11am-4pm. Free. For more info: 388.4355.

Schoharie County

Thru October 31
Pick-A-Pumpkin Pumpkin Patch – Pumpkin picking, gourds, Indian corn, hay & cornstalks. Entertainment includes hayrides, Storybook land, farm animals, Halloween Shop, cider donuts, hay tunnel, crafts, tree house, mazes and food. Mon.-Fri., 3pm-8pm; Sat. 10am-8pm. Closed Sundays. Pick-A-Pumpkin Pumpkin Patch, 2716 Creek Road, Esperance. For more info: 868.4893; www.pickapumpkin.com.
October 6
1st Annual Oktoberfest and Craft Show – 20+ fine craft vendors and family fun, including hay rides, face painting, removable tattoos, a bouncy bounce and more. Wurst, hot dogs, potato salad, hamburgers, cider donuts, cotton candy, carmel apples and much more. 10am-5pm. Esperance Elks Lodge 2507, Esperance. For more info: 895.2631.
October 6-7
Garlic Festival & Fall Harvest Show – Garlic galore and a celebration of the fall harvest. Apples, cider, pumpkins, gourds, corn stalks, mums; cider donuts and pies on the weekends. Retail farm market, country gift shop, greenhouse & garden center. 9am-5pm. Sunnycrest Orchards Farm Market, Sharon Springs. For more info: 284.2256; www.sunnycrestorchards.com.
October 13
Fall Workfest – Bring your friends and work gloves to the Landis Arboretum to help get the grounds ready for winter. 9am-3pm. Landis Arboretum, Esperance. For more info: 875.6935; www.landisarboretum.org.
October 20
Meet the Author & Outdoor Walk – Author Anita Sanchez (The Teeth of the Lion: The Story of the Beloved and Despised Dandelion) presents an outdoor walk to study some common plants and their lore. 2pm-3:30pm.Landis Arboretum, Esperance. For more info: 875.6935; www.landisarboretum.org.
October 26
Full Moon Owl Prowl – Learn about common owls — where they live, what they sound like, and what they do. George Steele, instructor. 7pm-8:30pm. $5 suggested donation. Landis Arboretum, Esperance. For more info: 875.6935; www.landisarboretum.org.
October 26
25th Annual Halloween at Howe Caverns –The silver anniversary of this annual charity benefit takes visitors on a journey below the earth’s surface into the great “haunted cave” filled with monsters and giggles. 2007 proceeds benefit the Schoharie County ARC. Ticket sales from 5:30pm-8:30pm. Adults $10; children 12 and younger $5. discounts do not apply. For more info: www.cooperstownchamber.org.
October 26-28
The 1st Schoharie Scary Horror Film Festival – The Schoharie Scary Horror Film Fest is an international competitive festival dedicated to showcasing new short films from the most audacious filmmakers working in the horror genre today. Non-profit, competitive festival. Times and prices TBA. Bouck Hall (SUNY Cobleskill), Knapp Hall 202, Cobleskill. For more info: 254.0611.
October 27
Halloween Event – Costume parade & entertainment. 12-3pm. Visitor Center and Lansing Manor Museum, New York Power Authority, North Blenheim. For more info: 800.724.0309; www.nypa.gov.

Warren County

October 6
Pumpkin Festival – Petting zoo, pony rides, children’s activities, good food, music, pumpkin giveaway. 8am-12pm. South Street Pavilion, Glens Falls. For more info: 638.6301.
October 6-7
Gore Mountain Harvest Festival – Family fun featuring scenic gondola rides, Adirondack vendors, live entertainment, kids’ activities, hearty fall food & drink. 10am-5pm. Free. Gore Mountain, North Creek. For more info: 251.2411.
October 7
Gore Mountain Leaf Cruncher 5k Trail Run – Challenging annual 5k trail run. North Creek. For more info: 251.2411.
October 7
Family Day – Fall activities make corn husk dolls, bean mosaics & play games from years past. 1pm-3pm. Free. Chapman Historical Museum, Glens Falls. For more info: 793.2826.
October 12-13
Lake George Brewers’ Oktoberfest – Area brewers showcase their Oktoberfest beers with German music, food, fun! Canada St, Lake George. For more info: 668.0002.
October 19-20
Haunted Trail & Barns – Creep along the wetland, be prepared for creatures lurking in the woods. Spooky fun inside the barns. Tricks & treats, wear your costume. All-weather event. Up Yonda Farm Environmental Education Center, Bolton Landing. For more info: 644.9767.
October 21
Halloween Pug Parade & Party – Over 160 Pugs in costume on parade. Prizes for best costumes, several categories, raffles, food. Contest 12pm, parade at 1pm. Chestertown. For more info: 494.2758.
October 27
Goblin Gallop – Fairly flat, fast course. Overall & age groups including wheelchair & walking divisions. Halloween Hop ?-mile Fun Run for ages 12 & under. 9am & 10am. Runners register, spectators free. Abraham Wing School, Glens Falls. For more info: www.adirondackrunners.com.
October 27-28
Victorian Ghost Nights – A séance, Ouija board, ghost stories, tea leaves readings, and other Victorian pastimes in historic De Long House. 6pm-8pm. Chapman Historical Museum, Glens Falls. For more info: 793.2826.
October 28
30th Annual Fall Coin, Stamp & Collectible Show – 10am-4pm. Free. VFW Post, Queensbury. For more info: 654.9585.
October 28
Fall Fair – Baked goods, books, tapes, porch sale, jewelry, antiques & collectables, Christmas items, household items, linens. Raffle. 380 Glen St, Glens Falls. For more info: 793.2189.
October 31
Halloween Costume Skate – Lake George Forum, Lake George. For more info: 668.2200.

Travel notes: Newport, RI

By Mary Beth DeCecco

While many Capital Region residents like to get away to the beaches of Cape Cod, I dip further south on 495 for my favorite spot—Newport, RI.
An idyllic, scenic town, Newport epitomizes the best that New England has to offer: picture perfect homes, tree lined streets, white picket fences, sailboats, history and more.

Located a mile east of Jamestown across the Newport (Pell) Bridge, Newport’s history dates back to colonial times, when it was an early center for shipbuilding and trading, as well as the birthplace of the Unites States Navy. In the 19th century, it became the focal point for trade with China and the whaling industry before becoming a playground for the wealthy during the Gilded Age.

Today, Newport is a major tourist attraction. It hosts the Jazz and Folk Festival and the Newport Music Festival, which draw thousands every summer.

To fully experience this special place, you should treat yourself to a stay at a quaint inn in the heart of town. Perfectly fitting that bill is The Hydrangea House Inn on Bellevue Avenue. The Hydrangea House offers a full gourmet breakfast (think scrambled eggs in puff pastry, raspberry pancakes, fresh fruit and granola) in an elegant dining room and plenty of personal recommendations from owners/innkeepers Dennis Blair and Grant Edmondson. On top of that, there is also off street parking, affording you the opportunity to park the car and enjoy the town on foot, getting to know it in a more intimate, personal way. In fact, the parking was one of the deciding factors for the pair when they purchased the property nearly 20 years ago. “That’s one of the reasons we loved the site,” said Edmondson. “This was one we thought we could make work because of the onsite parking, which is a premium in town.”

Checking in
My fiancé and I arrived in Newport on Labor Day and weren’t the least bit surprised with the sheer volume of people and energy in town. After all, it’s a beach town and this was the unofficial last day of summer. We proceeded up America’s Cup Avenue to Bellevue Avenue, where we instantly glimpsed the lavender sign for the Hydrangea House Inn.

Upon entering the Inn, we were pleasantly greeted by Blair and Rosie, his friendly poodle. Always the curious one, I had to find out about the Inn’s history. I learned that it consisted of two properties—one dates back to 1876, the other to 1856. The downstairs has seen its share of retail shops over the years, including an ice cream parlor, a hair salon and a liquor store that was once patronized by King Edward following his abdication of the British throne.

Before Edmonson and Blair purchased the building, it was used as a dental office and accounting firm. Edmonson used his construction background to help with the initial remodeling, while Blair, a former antiques dealer and shopkeeper in town, used his business savvy to turn the Inn into a premiere place to stay.

We followed Blair up to our room. On the way, we passed two decks, where you can enjoy your morning coffee or tea while relaxing on the wicker furniture or simply luxuriate in the sun. Our room, called the “Winter Garden Suite”, was located on the third floor, and was everything that we expected: at 665 square feet, it was the second largest suite in the nine-room inn, and featured a two-person Jacuzzi tub, a expansive shower room, a romantic fireplace and a brass king bed circa 1875. There was also a flat screen television positioned above the fireplace that doubled as a gold-framed mirror when the TV was turned off.

Enjoying Newport
There is so much to see and do in Newport that it’s best to have a plan. Since I had an itinerary planned for the following day, we decided to take it easy upon our arrival. Aimlessly strolling along the streets, we wound up on Thames Street and America’s Cup Avenue, which meanders along the harbor. On the way down the hill, we stopped for a delicious pizza at a Nikolas Pizza on Memorial Boulevard. We were even lucky enough to get a table outside and do some people watching.

There are as many shops as you can imagine in downtown Newport, including chains like Gap and Brooks Brothers, as well as several independent stores such as Pleasant Surprise and Newport Candle Company. Like any boardwalk area, there are a fair amount of t-shirt stores. Brick Marketplace and Bowen’s Wharf also offer eateries and shops near the water.

A spot to hit while visiting is The Newport County Convention & Visitors Bureau on America’s Cup Avenue, adjacent to The Marriott. Here, friendly employees will help you plan your day. You can buy tickets to the mansions and museums and tours of all kinds, including trollies and buses, harbor cruises, walking tours and harbor tours. And while you’re here, you should inquire about the Ghost tours. Guided by a woman attired in Victorian garb, the tour will spook you with stories that you won’t find in the history books!

The more adventurous may wish to forgo the guided tours for one of Newport’s self-guided history tours. Following signposts, you can walk the streets of downtown Newport while learning about its history and many architectural styles. Check out the Newport Colony House, the fourth oldest American state house that is still standing. Mayor John Handy read the Declaration of Independence from the front steps in 1776 and General Rochambeau entertained George Washington in 1782. Or, visit St. Mary’s Catholic Church, where then Senator John F. Kennedy married Jacqueline Bouvier.

Of course, no trip to Newport would be complete without a trip to the mansions on Bellevue Avenue. Similar to those found on my recent trip to Rhinebeck, NY, these homes were once the palatial summer “cottages” of influential families in Gilded Age America, including the Vanderbilts and the Astors. There is The Breakers, The Elms, Marble House, Rosecliff (featured in “The Great Gatsby” with Robert Redford and Mia Farrow), the Isaac Bell House, Kingscote and Belcourt Castle, the only home offering tours that still has the owner living there. And just to the rear of the mansions is the breathtaking “Cliff Walk”, a scenic 3.5-mile walk along the back lawns of many of Newport’s finest historic mansions that offers sweeping views of the ocean.

On day two, we enjoyed a harbor cruise (which I highly recommend) and a trip to the wineries, as well as another leisurely stroll through town. Of course, you can’t forget about the beaches. But no matter where you go, you will find that Newport is an alluring, mesmerizing town. And trust me: once you come here, you’ll want to return every year. And the best part? You don’t need to wait for the summer to enjoy this seaside town! In fact, the locals insist that autumn is the best time to experience this wonderful city. So why not pack up that parka and head for the sea? You won’t be disappointed.

Hydrangea House Inn is located at 16 Bellevue Avenue in Newport, RI. For more information visit www.hydrangeahouse.com or call 800.945.4667. For more information on Newport visit www.gonewport.com.

Mindless Eating

Could this be happening to you?

By Judy Torel

Would it surprise you to discover that on average we make over 200 decisions about food every day? Of those 200-plus decisions, most of them are not determined by how hungry we are. Most of these decisions are based on unconscious or mindless influences.
This is what makes losing weight so hard. Most of the time we are not even aware that mindless eating is happening to us.
So what are these unconscious influences that lead us to overeat and what can we do to become more mindful of what and how much we put into our mouths?

Size Matters!
If you eat from a larger plate, a bigger bag of chips or a family size bowl, you will eat more than if you ate from a smaller container or plate. And it doesn’t matter if you are hungry or if the food tastes good or not.
In a study conducted at a Chicago movie theater, people were treated to a movie just after they ate lunch. Each person was given a large soda and either a medium or large bag of popcorn. The popcorn was served stale; it was five days old. The researchers had measured exactly how much popcorn was in each bag and at the end of the movie they collected the bags of popcorn and measured what was left so they knew exactly how much each person had eaten.
What they discovered was that every one who was given the bigger bag ate an average of 173 more calories then those given the medium bag. The researchers told the people receiving the larger bags that in prior research, people who were given the bigger bags ate more. They then asked the current participants if they thought they had eaten more because they were given the bigger bags. Many said things like, “That wouldn’t happen to me” or “I’m pretty good at knowing when I am full.”
In addition to the participants mindlessly eating more then they reported, the popcorn was stale and they had just eaten lunch! This demonstrates that not only are we less aware of how much we eat (even when we think we are!) but that we will eat even when we are not hungry and the food doesn’t taste good!
Weight loss tip: Whenever you eat, make sure you pre-portion the serving you are going to consume and put it on a plate so that you can see when that serving is done. You will save yourself hundreds of calories and you will still feel as equally satisfied as when you mindlessly eat more.

See-Food Trap
We like to think that we make the decision to eat based on whether or not we are hungry, but the reality is that we are influenced by what we see.
A research study involving secretaries and candy dishes supports the assertion that we eat more when we see more food, regardless of hunger.
The researchers gave an office building full of secretaries a beautiful dish of 30 candy kisses to put on their desks for Secretaries Week. Half the secretaries were given clear dishes where you could easily spot the chocolate; half had solid dishes where you couldn’t see them
What the researchers discovered was that the secretaries given the clear dishes put their hands in the candy dish an average of five to eight times more each day then those given the white dishes. That is an average of 77 calories more per day. Over the period of a year this would add up to over five extra pounds, but the secretaries would not have had any idea of where those pounds would have come from since they were mindlessly over-eating the chocolates!
Along the same lines, we will eat less if we have to work harder to get the food. In a similar research experiment, clear candy dishes were placed either within reach of office workers, on their desks, or on a file cabinet that would require the person to get out of their chair to get the chocolate. As you can probably guess at this point, if you had to get up to get the candy, you ate less.
Weight loss tip: Keep food in opaque containers at work AND in your kitchen. A clear cookie jar on the counter top will lead to more mindless eating than a solid one. And keep the foods that you are trying to control in the upper cabinets that you have to use a chair to access. You will think twice and with awareness if you have to do some work to get at the treats!

Healthy food has less calories….NOT!
Many people are very careful to minimize or avoid fast foods that are high–fat, junky snack foods and high–refined sugar foods. But what do we do when we think a food is healthy?
In another study conducted in a grocery store, people were given samples of two granola bars, one with health claims and one without. In actuality, the bars were exactly the same. What the researchers found is that people not only were influenced by the label into believing that one bar was healthier then the other, they also over-attributed what the health benefits were from the healthy bar. So, if the bar said it lowered cholesterol, some of the people surveyed said they believed that the bar would also help reduce symptoms of diabetes and could reverse the damage caused by eating other junk foods. One person went so far as to say that he thought the bar could help reverse birth defects! So, if a label has a health claim, we will tend to eat more of it because we think of it as healthy.
In a research study dubbed the “McSubway Study”, researchers compared what people ate at McDonalds and Subway restaurants that were within 150 feet of each other at various locations within the northeast region of the US. Subway restaurants are known for their efforts at posting nutritional information about their foods such as the “6 for 6” sandwiches which have six or less grams of fat per six-inch sub. McDonalds is not known for its efforts at providing healthy foods. Subway is viewed as a “healthy” fast food restaurant; whereas McDonalds is viewed as an “unhealthy.”
The researchers discovered that the average Subway eater in their study thought he was eating 495 calories, but in reality he had eaten 677 calories, which is 34 percent more. The average McDonalds eater ate 1,097 calories, but thought she had eaten 876. This is 25 percent higher than she thought.
Surprised? The researchers concluded that when we perceive food as healthy, we give it what they referred to as the “health food halo” and we proceed to eat more than we think because in our minds we have labeled it as healthy.

Weight loss tip: Even healthy food has calories! Make sure you are aware of the calories in the health food you are consuming and be sure to track them. You still need to be portion-aware even if the food claims it will lower cholesterol, regulate blood sugar levels, etc.
There are many more mindless eating stimulants that we encounter every day. If you are interested in learning more about them, I refer you to the book, Mindless Eating: Why we eat more than we think, by Brian Wansink, PhD. This article was formulated from research reported in this book. It is a necessary addition to the library of anyone actively trying to lose weight.

Judy Torel is a therapist/personal trainer with a Master’s degree in psychology. She is certified through the American College of Sports Medicine as a fitness trainer and works out of Planet Fitness and Deb's Sweat Shop Extension. She can be reached at JTOREL2263@yahoo.com

The Grape Escape

Experiencing contrast in California wine country

By William M. Dowd
Photos by April L. Dowd

This is a tale of two appellations. Napa and Lodi, to be precise, side-by-side regions of California's wine country and a study in social evolution.

On a recent tour of both regions, I was struck by how much Lodi is mirroring Napa’s past, while Napa is shaping a different sort of future.

To much of the world, the Napa region is symbolic of American wine in general. It began emerging from the industry pack in the 1970s, with such names as Mondavi, Beringer and Stags Leap becoming standards of wine quality.

To insiders, however, Napa is in the midst of major upheaval. Families that built some of the strongest brands from what once were farms, particularly the Mondavi clan, are either waging internal tussles for control or are selling out to major concerns as the corporatization of Napa relentlessly grinds on.

But, a short drive to the east, in the Lodi appellation (an agricultural region recognized by the federal government) that sweeps up from the San Francisco Bay/San Joaquin Delta region midway between San Francisco and Sacramento, early Napa is being re-created.

Third- and fourth-generation farm families have been moving from being mostly grape growers supplying major winemakers to developing their own wines and brands. They’re working hard at making the Lodi brand known outside the Pacific Coast and trying to develop tourism and ancillary businesses along with it, just as Napa did in its early days.

A good example is Vino Con Brio Vineyards where Mike and Renae Matson combine winemaking with Amorosa Inn & Gardens, their posh bed-and-breakfast operation. Renae gave up her practice as a psychiatrist to run the B&B full-time, and their daughter, Anne, left her job as a financial underwriter to become general manager of the wine business while Mike oversees the viniculture portion.

To the outsider, the Napa Valley image is wall-to-wall grapes. To anyone traversing the valley on Route 29 or the parallel Silverado Trail, that is merely part of the inventory.

The moderate climate, affected by low mountains on either side and by the narrow Napa River that meanders through the cleft, nurtures brilliant clumps of lilies, oleander and roses, as well as stands of camphor, valley oak, cedar, magnolia and olive trees.

Despite its relatively diminutive size—30 miles long and one to five miles wide—the Napa Valley’s undulating topography creates a series of microclimates. Temperatures can differ by 10 or more degrees from one end to the other.

Swaths of browned-out vegetation form the floor of the woods and fields, in marked contrast to the deep blue-greens and brilliant emeralds of the numerous copses of trees dotting the landscape from the little main city of Napa at the valley’s southern edge to the village of Calistoga and its mineral and mud baths up north.

In February and March, the valley usually gets its share of precipitation. In summer and early autumn, rain is so rare the natives can tell you on what day in what year they last recall seeing a downpour. This year it’s even easier. It hasn’t rained. Period.

Clever viniculture methods and irrigation systems have nevertheless made this spot an hour’s drive northeast of San Francisco arguably America’s premier wine producing area.
Visitors touring the ubiquitous wineries and their tasting rooms have about 200 to choose from, places marked by their distinctive main-building architecture that ranges from Victorian farmhouse to French chateau to Tuscan villa to the “Star Wars” look of Mondavi’s Opus One operation across the road from its main fields.

The valley’s growing tourist popularity has fueled the rebirth of Napa, the anchor city of 53,000, and made the region home to such hospitality industry facilities as the Culinary Institute of America’s West Coast branch, opened in 1995 in the former Greystone Cellars complex near the village of St. Helena.

Perhaps the most unusual facility in the valley, however, is something called Copia, named for the Roman goddess of abundance who carried a cornucopia, the horn of plenty.

Copia’s subtitle is “The American Center for Wine, Food & The Arts.” It’s a not-for-profit cultural center and museum that has been open to the public since 2001.

The complex includes sprawling herb, flower and tree gardens, as well as several restaurants in the 80,000-square-foot building on the banks of an oxbow bend in the Napa River.

In addition to exhibition and event space, the center, open year-round, has many clever ways of appealing to visitors of all ages. The programs, guests and styles of entertainment are geared toward virtually any demographic group.

Formal or self-guided walking tours in the extensive herb and vegetable gardens - home to an amazing 100 kinds of tomatoes and 40 kinds of lavender, for example—show how the institution helps keep heirloom plant species alive.

Copia may be in the heart of California wine country, but its venue is the world. Many visitors take full advantage of being plopped down in the middle of this temple dedicated to the senses.

Conversely, Lodi has a more rustic feel, a sport coat to Napa’s tuxedo.

The land is flatter, dotted with more general farms than Napa Valley as the transition to grape growing almost to the extinction of all else slowly picks up momentum. Here you can still see lots of fruit tree groves, tomato gardens, cornfields, strawberry rows and roadside stands offering produce from those very growing spots.

Lest you think this is solid agricultural country with nothing for tourists to see, think again.

Besides the obvious—wine tasting at the Lodi Wine & Visitor Center, the Vino Piazza in nearby Lockeford where 11 wineries’ wares are featured, or any of the individual wineries such as Bear Creek, Crystal Valley, Benson Ferry, Baywood Cellars and Jessie’s Grove – there is an entire sector of activities not so obvious in a land without rain: water tours and sports.

What would any tourist area be without golf courses? The Lodi-Stockton area has more than a dozen with weekday greens fees at some venues as low as $8.

Bicycling is popular as well, thanks to the expanse of flat lands and number of quiet back roads.

The presence of wood ducks, double-crested cormorants, Cooper’s hawks, egrets, great horned owls, acorn woodpeckers and numerous other species make birding a popular pastime here as well, particularly at Oak Grove Regional Park and Lodi Lake. The highlight is the annual Sandhill Crane Festival in Lodi, which features the endangered bird and provides a good excuse for family activities, musical acts, habitat tours and the like. This year’s festival is scheduled for Nov. 2-3.

Off dry land, there also is much to see and do. From activities at Lodi Lake Park, host of the Lodi ZinFest every May and the Lodi Fishing Derby every June, to its larger cousin, the 160-mile–long Mokelumne River, every manner of boating, fishing, water skiing, partying or just gazing is available.

The Mokelumne—a Miwok Indian name meaning “people of the fish net”—is laden with salmon and trout that draw anglers from all over. Following the course of the river, from its origin in the Sierra Nevada Mountains to where it opens up into the San Joaquin River and then spills into San Francisco Bay, can be a fascinating adventure in both western American history and a wide range of physical activities.

Nearly 25 miles of the river near the Eldorado National Forest is a Class V whitewater area—the most rugged classification for whitewater activities. The area running past Lodi city is calmer, more suited for leisurely boating or fishing. Seven dams and several manmade lakes—such as the aforementioned Lodi Park Lake—along the river length create recreational areas. Jet skiers in particular like the flatwater area at the start of the San Joaquin Delta just south of Lodi city.

There also is the Delta Loop, a 10-mile long drive along high-levee roads and well off the beaten track of Highways 12 and 160, which carry most of the local traffic. It begins about 25 minutes from downtown Lodi and reveals a steady stream of marinas, shops, restaurants and waterside resorts.

The whole Lodi area is entwined with development of the west. The California Gold Rush of the mid-1800s was headquartered at Mokelumne Hill in Calaveras County. The wild times of those days gave rise to numerous classics of Americana poetry and literature by the likes of Bret Harte (“The Luck of Roaring Camp,” “The Outcasts of Poker Flat”) who was born in Albany, NY, in 1836 and Mark Twain (“The Celebrated Jumping Frog of Calaveras County”).

And, just to show that Lodi country reveres more than grapes, each spring it holds an Asparagus Festival, Cherry Festival and Strawberry Festival; in summer, an Apricot Festival, and in autumn, a Dry Bean Festival and an Eggplant Festival. Tucked in among them are testimonials to other culinary delights, such as the ZinFest, the Art & Wine Festival, Wine & Sausage Festival, Crawdad Festival, Seafood Festival and Candy Festival.

If you can’t find something to do in Lodi, you’re really hard to please. If you can’t find enough to eat and drink, it’s your own fault.

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Online assistance:

Valley Wine Tours
Lodi Chamber of Commerce
Napa Valley Country
San Joaquin Audubon Society
California State Parks
Lodi Wine & Visitor's Center
Wine Country This Week Magazine

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William M. Dowd is a Capital Region writer and photographer. He'll help you keep up with information on food, drink and destinations at Taste for Travel and Dowd On Drinks.