eco-LOCAL Summer 2011

INSIDE THIS ISSUE:INSIDE THIS ISSUE:Nick Parslow of Verdentity –

Sustainable Marketing Comes Full Circle

Mohawk Harvest Co-op and the Promise of Gloversville

Farm-To-Table – Pedinotti Style

The Living Machine

Nick Parslow of Verdentity – Sustainable Marketing Comes Full Circle

Mohawk Harvest Co-op and the Promise of Gloversville

Farm-To-Table – Pedinotti Style

The Living Machine

2 ecolocalliving.com

ecolocalliving.com 3


Stop in and see what all the buzz is about…

TAKE A BREAK!Enjoy a picnic lunch from our Boars Head Deli in our newly

redone BACKYARD under a shady tree,overlooking the beautiful Mourning Kill Creek

NOW SERVINGEspresso, Lattes, and Cappuccinos,

Fresh Brewed Iced Tea and Iced Coffee.

LOCALLY-MADE BAKERY ITEMS

CHARLTON BEER ALLEYCreate your own six pack from over 170 choices of world class beer!

FREE WI-FI

UPCOMING COMMUNITY EVENTS:TROLLEY TOURS - in the Saratoga County Countryside, Wednesdays & Weekends all summer. Call 810-4224 or e-mail [email protected] CRUISE-IN’S - 2nd & 4th Thursday of July, August & SeptemberCAR SHOW - July 16th to benefit Breast Cancer Awareness and the Charlton Historical Society.Check the website for Equine Events and Beer Tastings

Worth the trip from anywhere.

We look forward to your visit

518-882-73471958 Amsterdam Rd. (Rt. 67) Charlton

4 miles west of Ballston Spa

www.rt67cafe.com


7 News and Views

8 The Wellness Doc

9 Money Matters

10 Ask the Energy Expert

12 Joy(s) of Functional Living

13 The Green Designer

35 Summer Recipes

36 Farmers Markets

46 EcoLocal People

14 FARM TO TABLEPedinotti Style

18 SUSTAINABLE MARKETINGComes Full Circle

22 STAYCATIONSNorthville

24 STAYCATIONSHilltowns

26 WASHINGTON COUNTY

30 Mohawk Harvest Co-op

40 The Living Machine

Branding is all the rage right now. Take Apple for instance. Own an iPhone or iPad, and you areperceived to be different from the rest of the crowd. And Google has become so successful as aweb search engine, it’s now the number 1 recognized brand on the entire planet! Branding hasalways defined a company’s message, but what is the meaning behind the message? Nick Parslowof Verdentity wants your brand to speak about your values, not just your kitsch appeal. Verdentityis a new marketing company that wants to help businesses bring out their inner Green – toaccentuate the positive values of sustainability and social conscience. Nick helps a businessidentify its values, and help project them forward into the company’s marketing materials andcommunications. Anything that can help the world of business develop a sense of responsibilitytowards people and planet is a good thing. Nick’s helped out some local companies and non-profits to craft their image into a deeper shade of green. That’s why we are happy to feature himas our cover eco-LOCALizer for this Summer 2011 edition!

On the Cover

DEPARTMENTS FEATURES


Letter from the PublisherAs I write this introduction, the sun has finally wonthe war over the clouds, and it looks as though we’vebroken the cycle of constant rain. My front yardgarden seemed to explode today with the intensity ofthe suns rays. I swear that the dill by the front doorhas doubled in size from yesterday. Flush with thesaturating rains of the last week, anything green isjust eating up the photons and making up for losttime. Nature always finds a way to adapt; that’s agood thing for all the local farmers, as they’ve notbeen able to get into their fields due to the wetness ofthe soil. Now that the sun is back, look for a hugeprofusion of produce at your local farmers markets.

We’ve got a listing of most of the local farmersmarkets in the five county region of the Upper HudsonValley - chances are, there’s one near you. Shoppingyour local farmers market for your weekly provisionsis perhaps the best way to keep your dollars

circulating in the local economy. That’s all the more important now, as the Great Recessioncontinues its stranglehold on the national economy.

Summertime is vacation time, and while many folks travel outside the area to find their fun,there are many other people who come to the Upper Hudson Valley to find their fun, believe itor not. Fact of the matter is, we have so many places within an hour’s drive that we take forgranted, perhaps this is the summer to find something new and interesting right here in ourown backyard. You’ll save on gas, and the money you spend at local shops, restaurants andentertainment will keep our local economy chugging along, despite whatever happenselsewhere. For ideas, check out our special Staycation section in this issue. Nearby trips to thevillages of Washington County, Northville on the Sacandaga Lake and the Hilltowns of AlbanyCounty will surprise you with their offerings. A bit off the beaten track, but rich in ruralcharacter (and characters), these three destinations are hotbeds of localism right now. Thereare no big box stores. There are no freeways. Just meandering country roads that take you tolocally owned shops restaurants and farm stands. The scenic beauty will amaze you, and theconversations will engage you. You might even get a hug, because these folks will love you forstopping by. They need you to give them a little boost this summer, because it has been a longwinter and spring without much activity.

In particular, seek out the business people that are listed on the promotional pages within. Thisis your personal invitation to come check them out. I can personally vouch for each and everyone of them - that they are a bona fide good time and worth the trip from wherever you are.It’s one of the perks of doing this magazine every other month. I get to meet some of the bestpeople in our little world here, and it is my joy to share a little piece of them with you. Don’tforget tot dig into our feature stories – we’ve got some good ones for you. The local livingeconomy is getting stronger everyday, and the stories within these pages are proof of that. Ifeverybody pulls a little bit, it’s amazing how much further we can go. So get out there thissummer and go find a local enterprise that needs some of your love and give it to them! Afterall, we are the economy… we are the local…. we are the eco-LOCAL!

-David DeLozier, Publisher

Every effort has been made to avoid errors and misspellings; however, if you see an error, please accept our apologies.We welcome your ideas, articles, and feedback so that we can give you the best service possible. Eco-LOCAL Living doesnot guarantee nor warrantee any products, services of any advertisers, nor will we be party to any legal or civil claimsor promises. We expect advertisers to honor any claims or promises. We reserve the right to revise, edit and/or rejectany and all advertising with or without cause. Liability is limited to the cost of the ad space in which it first appearedfor printing errors of the publisher's responsibility or if the publisher fails to print an ad or article for any reason. Wereserve the right to edit articles if needed for content, clarity and relevance. Unless otherwise noted, we use the CreativeCommons License (in place of standard copyright), which allows anyone to freely copy, distribute, and transmit allcontent, although it must be attributed in the manner specified by the author or licensor, and no one may use it forcommercial purposes, or alter, transform, or build upon it.

PUBLISHER / EDITOR / SALESDavid Delozier 518-858-6866

ecolocalliving.com

DESIGN / PRODUCTIONCenterline Design 518-883-3872

PHOTOGRAPHYCover Photo by John B. Carnett

Tracy Frisch, Jim Miller, David Delozier

CONTRIBUTORSApril Caprio, David Delozier, Tracy Frisch,Harry Moran, Mary Beth McCue, Craig Ryan,Dr. Michael Quartararo, Kathleen Quartararo,Scott Rakowski, Jennifer Wilkerson, JohannaSophia,Amy Stock, Karen Totino, Sophie Castro

SUBSCRIBEEco-LOCAL Living is the free bi-monthly mag-azine for people choosing to lead sustainable,intentional lifestyles in New York's UpperHudson Valley. It can be found throughout theregion at independent retailers, shops, restau-rants and other high traffic locales. Visitwww.ecolocalliving.com to find a locationnear you. If you would like to receive a sub-scription, send $24 along with your name andaddress to: Eco-LOCAL Media 38 TamarackTrail Saratoga Springs, NY 12866. If you wouldlike updates and information by email, pleasesign up at our website.

SUPPORTWe seek to transform this special region ofupstate New York into a local living economy-of vibrant towns, productive farmlands and-healthy open space. By reading eco-LOCAL,you become part of our cause. But more isneeded - we need you to take an active role,by engaging in the commerce that will create the living economy of our future. Thismagazine is brought to you solely by theadvertisers found within. Please tell them youappreciate their support of eco-LOCAL Living.We are all in this together, and we must sup-port each other. Thank you!

News and Views

Look around... right where you are, rightthis very second. Looking back… Lookingahead... Looking AROUND.

How much time is spent looking back?(reminds me of looking down which Iabsolutely will not do!) Based on... well, themedia - school - and, what I hear in generalconversation, I would say quite a bit. It seemswe are obsessed with talking about the past!Yesterday, last year, even hundreds andthousands of years ago.

Looking ahead… lots of time on that onetoo… I was at my son’s 8th grade recognitionceremony (I could do a few pages on themultitude of pre-graduation events, ugh) andthe high school principal was talking to these14 year old kids about the importance ofintense focus on the NEXT 4 YEARS! THEN,the AFTER High School... Seriously - 14! Theyare concerned with summer vacation rightnow, and that is probably a stretch. I know theonly thing on my son’s mind was convincingme to let him go the a friends party tonight.

Look ahead! Plan for retirement! Plan foreducation, get insurance, just in case! Wehave spent hundreds of thousands of dollars“just in case” and for the “What if’s”.

Bringing attention and focus to events goneby? They are over. Gone. Different times,different people, different everything. The pastis just that. Past…

The wake of the boat is just that… thewake. It certainly doesn’t drive the boat, steerthe boat, or act as a predecessor of things tocome.

Watch the babies... the toddlers – Haveyou ever noticed their intense focus onlooking around? Maybe, possibly, that is whythey keep trying. Forging into the present,grabbing, touching, tasting, looking – andtrying anything and everything over and over.The past is meaningless to them – I know this,as I watched my son over and over try tocrawl, then walk. Never once did I hear himsay, “oh forget it – I tried to walk yesterday,and look how THAT turned out! Not going torisk smashing my face into the carpetAGAIN!“ Nor did I ever hear his worriesabout “What if I never walk? What issomething is seriously wrong with me? Whatif I have an even worse face plant?”

There is no lamenting yesterday, and notrepidation regarding tomorrow. There issimply what is happing this very minute, andlooking all around to see everything possible.

Riding as a silent passenger during a 17year olds driving test, I listened to theinstructor coach the student during a parallelparking attempt. “When you are backing up,you must be looking back - you must alwayslook in the direction you want to go” Huh.Yeah. DUH!

We have heard about the intense joy ofright now. The Power of Now. Being in theZone. All In. Right here, right now. There is noother place that I want to be. Love that song.

See where you are. The street, the people, thesmiles, the trees, the sounds..

It sounds so simple, very logical, theperfect daily mantra. So what distracts usinto the regurgitating the past and worryingabout the future?

Habitual behavior? Media attention? hedevil we know? Responding, rather thanintending? Maybe some of all of that.Remember, we CAN learn new things. We canchoose to stop. To look around. To see whatwe have, and do what we want. And everyday, we get to start all over again. We canchoose our focus, and we can start fresh.Every single day.Kathleen is the Owner of Virgil’s House, 86 HenryStreet in Saratoga Springs.

Look AroundBy Kathleen Quartararo


Look around at Virgil’s.

Find somethingyou’ve never seen.

Taste somethingyou’ve never tried.Ask us for a sampleof something new.

Come on, we dare you.

Don’t worry, you’ll be fine.


I found my purpose in life at an early age.I was a very sick child and really can'tremember a time that I didn't have an earinfection, strep throat, pink eye, or someother upper respiratory issue. I suffered theonslaught of allergies medications, shotsevery week for 9 years, and even our familyrelocating to the west to see if that wouldimprove my condition. Those of you thathave had these symptoms can understandhow living this way is not living at all.

When investigating what I wanted to go tocollege for I stumbled upon Chiropractic. Iwas 17 years old and never knew what achiropractor did. My first experience with a

chiropractor was life changing. During myinitial examination, the doctor discovered Ihad a spinal misalignment (subluxation) inmy upper neck. The doctor told me thiscondition affected the upper respiratorysystem and could be the cause of my chronicillness. I received my first chiropracticadjustment to correct the problem and whatfollowed was amazing. My head and sinusesinstantly cleared and drained. After years ofnever breathing through my nose, constantsinus pain from congestion, difficulty hearing,and never really tasting my food…Iexperienced relief. After my experience it wasclear, my purpose in life was to sharechiropractic wellness care to the world so noone would suffer as I did.

So how does purpose affect your health?Health defined by Dorland's MedicalDictionary is: physical, social, and mentalwell-being and not merely the absence ofdisease or infirmity. However purpose in lifeisn't the usual topic when discussing healthand well-being. Topics such as exercise,nutrition, chiropractic care, and stressmanagement are the most common.However, having a purpose in life is apinnacle part of overall health and wellness.We all know that eating better and exercisinghelp us attain health but without anydirection what's it all for.

The research is clear; people with a welldefined purpose live longer. You are lessprone to heart disease, take less medication,

and are more resistant to the common cold.How? When we have a clear, well definedpurpose, we are less stressed. We know whatour day, week, and year look like. We havedirection each day, knowing why we woke upand why we want to continue to do so. Whenwe are less stressed our bodies produce lessharmful hormones and more of the chemicalsthat we need such as serum thiol, forexample. Having more serum thiol lets usfight off infection, cancer, and heart diseasemore effectively. In essence when our bodiesare under less stress they work moreefficiently and move toward thriving insteadof merely surviving.

Your purpose in life may be difficult todiscover, but it warrants some deepinvestigation.

As Martin Luther King once said, “Theperson who has nothing in their life that theyare willing to die for has nothing in their lifereally worth living for.”

Find your purpose and watch your life, andyour health flourish! Be Well!

Dr. Michael Quartararo has been a chiropracticwellness practitioner for 17 years in Saratoga Springs. Heis the CEO and founder of AAC Family Wellness Centers,a Milton family and pediatric wellness center. He is amember of the New York State Chiropractic Council,International Chiropractic Council, International PediatricChiropractic Council and World Chiropractic Alliance. Hecan be reached at www.aacfamilywellness.com [email protected].

By Dr. Michael Quartararo of Adirondack Advanced Chiropractic

The Wellness DocPurposely Healthy


In many ways, socially consciousinvestors find themselves at a kind ofcrossroads. For the most part, we share avision for a restructured world that is basedon natural systems, relationships,connection to communities and socialjustice. While this new model beckons to usin the foggy distance, getting from here tothere is by no means a simple proposition.We also still need to make real worlddecisions about our financial lives based onthe realities of the current system, and arefaced with a number of challenges as welook to make changes which will help bringabout economic transformation.

For many of us, our primary investmentassets are in our company retirement plans.Many of these plans don’t offer socially andenvironmentally screened options, thoughwe are definitely now seeing more becomeavailable. Even those of us with access tosolid screened options face manylimitations. Most of these funds arecomprised of the stocks and/or bonds ofrelatively large companies and provide nomeans to support the local green economy,which is really the foundation and key toreconnecting our dollars with our

communities. Socially screened mutualfunds can be an important piece of adiversified portfolio and are certainly worthlobbying for them to be added to aretirement plan, but they are not a completesolution. Given the constraints of manyretirement plans, we need to focus primarilyon the rest of our financial world as we lookto nurture the budding local economy.

We are clearly still in the relatively earlystages of building this new economy and aredesigning more of the vehicles needed toenable us to invest our funds in atransformational and healing manner. Duringthis transition period though, we still need tolive and work and to try to maintain acomfortable standard of living while we savemoney for retirement and perhaps send ourkids to college. We are still firmly planted inthe old economy as we look hopefully towarda different future. A relatively small numberof us have the mindset and temperament tomake radical changes in our lifestyles todayand accelerate the move to this newparadigm. Most of us are more incrementaland evolutionary in our approach to things.Before we leap, we look for some level ofassurance of what we’re going to find on theother side. Fortunately, our early adopterfriends will already be there and, by leadingby example, they will demonstrate that alocally based economy, driven by connectionand community, really is viable and they willhelp show us the way.

In the meanwhile, we can remain positiveand hopeful, comforted by the knowledgethat a large group of people making relativelysmall, incremental changes in their lifestylesas well as their savings and investing habitscan truly have a huge positive impact. Everydollar we spend that’s directed to a localbusiness or farm strengthens this neweconomy and sends a powerful message.Every dollar we invest in a socially andenvironmentally manner rewards companieswho are being good corporate citizens and

sends a message to less responsivecompanies that it is in their financial bestinterest to adopt a more sustainable model.Every dollar we save in a local bank,community credit union or community loanfund strengthens the financial structure ofthis new economic system.

The transition from an economy based onextraction and consumption to one based oncommunity and natural systems will of coursetake time. There will be moments when we’llbecome discouraged and wonder if whatwe’re doing is really making a difference orwhether we might just be an insignificant,powerless minority, futilely spinning ourwheels in the face of insurmountableobstacles. These are the normal doubts andgrowing pains that come with anymovement. Please know that everything wedo really does make a difference. Keep thefaith and have a great summer!

Harry Moran helps socially conscious investors defineand achieve their highest goals by aligning their moneywith their values. A 25-year veteran of the financialservices profession, Mr. Moran has held the CertifiedFinancial Planner® designation since 1991. He is amember of First Affirmative Financial Network, a nationalprofessional organization dedicated to meeting the needsof the socially conscious investing community. Mr. Morancan be reached directly at Cornerstone Financial Advisorsat [email protected] or 518-877-8800.

Mention of specific securities, funds, or companies shouldnot be considered an offer or a recommendation to buy orsell the security, fund, or company. To determine thesuitability of any particular investment, please consultwith your investment adviser. Remember, pastperformance is no guarantee of future results and noinvestment strategycan assure success. The opinionsexpressed are those of the author and may changewithout notice. Harry Moran is a registered representativeoffering securities through Cadaret, Grant & Co., Inc.,member FINRA SIPC. Cadaret, Grant is not affiliated withCornerstone or First Affirmative.

By Harry Moran, CFP® AIF®

Money MattersCrossroads


Many past articles have done an excellent job at highlighting different renewabletechnologies or different ways to be moreenergy efficient to help save money and theplanet. As a reader, have you ever wonderedwhat would happen if you combined all thesetechnologies and helpful hints in your homeor business? Let me introduce you to thegrowing world of Zero Net Energy buildings.

Zero Net Energy combines the technologiesof solar electric, geothermal and/or solarthermal with the many ways to be moreenergy efficient such as new insulation andwindows. The goal is for the home orbusiness to consume equal or less than theenergy it generates, resulting in a utility billof zero dollars. Utilizing the natural,renewable energy and heat from the sun aswell as the earth's constant undergroundtemperatures, allow Zero Net Energybuildings to produce zero emissions in aneco-friendly manner.

Whether it's a new construction or anexisting building under renovation, moving to

a Zero Net Energy design is more thanpossible. Here's how:

1) The first crucial component behindachieving Zero Net Energy is the overallbuilding envelope. Air infiltration is theenemy and therefore, the building must beinsulated from top to bottom with a productlike spray foam. This tightening and sealingof the building will ensure the performanceof the geothermal and the solar.

2) To heat and cool the building, utilizing ageothermal heat pump (also known as aground source heat pump) is essential. Thistype of electrically powered system uses theearth's constant underground temperature.Ground source heat pumps have closed loopsthat can be installed horizontally, vertically, orin a pond/lake. An antifreeze solution iscirculated through plastic pipes buriedbeneath the ground for closed loop systems.The fluid gathers heat from the earth andcirculates it through the system and into thebuilding. During the summer, the systemreverses itself and pulls heat from the

structure and places it in the ground. Thisprocess creates free hot water in the summerand produces a considerable savings on hotwater in the winter. Solar thermal collectorscan also be added to heat the hot water, ifneeded.

3) Installing a solar electric system generatesenough electricity to cover the building'susage. If there is any excess of electricityproduction, the meter will spin backward.

4) Because the building is air tight,controlled ventilation is another importantfactor. Heat Recovery Ventilators (HRV) arepopular systems that exchange the air in thehouse 24/7. HRVs help to provide fresh air,improved climate control and reduced energyuse.

The above are essential components toachieving a Zero Net Energy building.However, there are various mechanisms thatcan also be included, such as new triplepaned windows, dehumidistats that controlhumidity levels, and exhaust systems for thekitchen and bathrooms.

With more financial incentives,government programs and demand, Zero NetEnergy structures are popping up across thecountry. Builders, business owners andhomeowners can start with the essentialcomponents and add in more features, asneeded. The benefits of Zero Net Energybuildings are enormous, for both the ownerand the planet. Energy security results fromthe ability to produce one's own energy andhedge against energy rate increases. Theenvironmental sustainability of Zero NetEnergy homes helps to reduce pollution byproducing zero emissions. A sealed buildingenvelope reduces temperature fluctuationsresulting in improved comfort for theoccupants. Lastly, you no longer have toimagine a world where you have noelectricity or heating bill. Zero Net Energyhas become a reality.

Adirondack Solar is a New York-owned, familybusiness that prides itself on offering the best qualityand service backed by years of experience. We havehelped 25 homes become Zero Net Energy AdirondackSolar. For more information, please contact ScottRakowski of Adirondack Solar at (866) 452-7652 or visitus online at www.adksolar.com.

By Scott Rakowski, Adirondack Solar

Ask the Energy ExpertUtility Bill Amount Due=$0.00…Here's How


On June 9 to June 12,over 300 IntegrativeHealth Practitioners –from all over the USand various areas ofthe Globe, gathered atthe Food as Medicineconference offered bythe Center for Mind-Body Medicine,Georgetown UniversitySchool of Medicineand The University ofMinnesota. For 4 dayswe discussed the latestevidence basedscience, research andpractice from dirt to

disease and how one literally affects the other! Healthy farmpracticed, successful community Wellness Programs, prevention andtreatment of chronic health conditions in the US and children’s’health were the focus. We learned cooking methods and were fedawesome foods!

Health starts with healthy soil…period. In looking at macronutrient(carbohydrate, protein and fat) consumption studies, one from theEuropean Journal of Clinical Nutrition Feb. 2009, showed thatparticipants who consumed a paleolithic diet comprising of leanmeats, fruits and veggies and nuts; and excluded non-paleolithic typefoods such as cereal grains, dairy or legumes for 10 days – showedclear results. In all these measured variables – all participants hadidentical directional responses when they switched to paleolitchic dietthat is consistently significant to improved status of circulatory,carbohydrate and lipid metabolism and physiology. Translated further- healthy body composition and weight, healthy cardiovascularsystems and glucose and insulin levels. Better prevention of diseaseassociated with any of these factors.

A study published in the Journal of Food Chemistry Jan. 2003 lookedat total phenolics (plant molescules w/ antioxidant activities) &ascorbic acid levels of several foods grown in conventional, organicand sustainable agriculture practices There was statistically higherlevels of total phenolics consistently found in organic and sustainablygrown foods as compared to those produced by conventionalagricultural methods – in all samples.

We discussed the evidence shown that in the past 50 – 60 years that

the US dietary changes have changed with intensified agriculture(chemicals, pharmaceuticals, etc) , cooking, and food processing. Thishas led to the more consumption of diets increased in glycemic load,decreased in Omega 3 Fatty Acid composition , loss of micronutrientdensity, shifts in acid-base balance to chronic acid load, an invertedsodium-potassium ratio, a dramatic drop in fiber content, and anincrease in toxin exposures of our food. The article in the AmericanJournal of Clinical Nutrition 2005, 81 (2) “Origins and Evolution of theWestern Diet; Health Implications for the 21st Century” is one greatexample which shows the many causes in the American diet that cancreate poor health.

This is just a small sampling of what we learned and how we discussedhow we will continue to create a healthier culture here in the US. Formore on Food as Medicine – see articles in the Healing Springs Journaland my blog on Saratoga.com.

Mary Beth McCue RD, LDN, CDN of Saratoga Nutrition is an IntegrativeDietitian & certified Nutritionist in NY with more than 20 yrs experience inclinical, community, corporate, counseling, speaking and more. She hassuccessfully assisted many people- including herself- to health and recovery.For more information: www.saratoganutrition.com, 257.6530 and see her Blogon Saratoga.com.

By Mary Beth McCue, RD, LDN, CDN, Functional Nutritionist, Saratoga Nutrition

The Joy(s) of Functional Living

Food as Medicine June 2011, Bethesda, MD


If you are looking for a richer wall finish withmore depth, you will love American Clayplasters. These products are anenvironmentally-friendly alternative tocement, gypsum, acrylic and lime plasters.Made entirely of clay and aggregates, theyretain all the natural qualities of pure clay.American Clay plasters help regulate ambientconditions in a home by absorbing excessmoisture and releasing it when the air is dry,providing a humidity buffering and letting thewalls ‘breathe’. They contain no preservativesor fungicides – therefore no chemical off-gassing or odor - so their overall effect on theair quality and your respiratory system is allaround positive. In addition, in 2007 theAmerican Clay company (located in NewMexico) published results of several testswhich showed that mildew and mold do notgrow on the plaster surface.

What’s more? What we like most about thisproduct is that it seems to promote a generalsense of well-being. Rooms with clay wallshave a calming effect which could be due tothe fact that clay plasters emit negative ions.Not only do negative ions help neutralize theelectromagnetic effect created my computers,appliances and synthetic plastics, but also

will help eliminate static charge on yourwalls. Your walls stay clean and will notattract dust! Also, by having clay plaster on awall you are helping to filter air of pollen anddander. The negative charge emitted by claycauses particulates in the air to clumptogether and literally fall to the floor wherethey can be vacuumed up. The capacity ofclay plaster to “breathe” and releasenegative ions is very unique and not found inany other wall covering on the market today.Clay is unique in its ability to actually alter aspace for the benefit of those inhabiting it!

Available in over thirty stocked beautifulearthy colors or with color customization atan additional fee, American Clay plasterscome in four different finishes: loma,marittimo, porcelina and enjarre.

The plaster comes in 50 lb bags of dry,powdery clay, that is then mixed with wateruntil it turns into a thick texture. Itsapplication is rather simple, perfectlydesigned for the DIY home renovator. Thethick clay is placed on the wall with a roll,and then troweled on across the surface in athin layer. Two coats are necessary, unless youuse the enjarre finish, which requires onlyone. What makes it easy is that the clayplaster will not dry right away (unlikeconventional plaster), which allows plenty oftime to apply. It can be highly polished orheavily textured, and a variety of troweltechnique can be used: old worked, skiptrowel, flat, swirl, etc. to create almost anyimaginable texture and effects. This is whyprofessional applicators are enjoying workingwith American Clay more and more.

This material spreads over dry walls and isideal for restorations of old homes as well asnew constructions. And, one more thing: it isspot repairable! If you would like to learnmore about applying American Clay plasters,please sign up for our workshop on ThursdayJuly 21st from 6:30-8:00 pm. Cost is $10 andreservations are necessary. Participants will

leave with self made sample boards. For moreinformation please call Karen at 306-5196.

Karen Totino & Sophie Castro own GreenConscience Home & Garden, 33 Church St, inSaratoga Springs (tel: 306--5196). GreenConscience is a retail showroom that offers avariety of nontoxic and eco-friendly homeimprovement products. Sophie Castro is an interiordesigner who specializes in green andenvironmentally friendly solutions. For more info,email: [email protected] [email protected].

By Sophie Castro & Karen Totino

The Green Designer

Clay Plaster - A Green Alternative to Painted Walls



Farm to TablePEDINOTTI STYLE

SARATOGA SPRINGS' FAVORITE FAMILY SHARES ITS LOVE OF LOCAL FOOD AND MUSIC

STORY AND PHOTOGRAPHY BY DAVID DELOZIER

Saratoga Springs is known for itsrestaurants, and has become theCapital Region's favorite diningdestination. In fact, there are now

more restaurants per capita in SaratogaSprings than in San Francisco. There's anemerging trend that several local restaurantsare embracing called Farm-to-Table, wherethe food served is provisioned from nearbyfarms. Of course, any trend needs a trendsetter. Often times, the trend setter isunaware that they are starting somethingnew, they are just doing what they feel is theright thing to do, then everybody elsecatches on. Such is the case of Dianne andDavid Pedinotti, the driving force behind twoof Saratoga Springs' premier restaurants:One Caroline Street Bistro and The MouzonHouse.

A Family TraditionThe Pedinotti family is perhaps singularly

responsible for starting the Farm-to-Tableconcept over 16 years ago, when theyopened One Caroline. At the time, the localfood movement wasn't even on the map. ToDavid and Dianne, eating local has been anintegral part of their life. David remembers

his growing-up in Schenectady and havinglocally raised food all around him. “Myfamily always had farm fresh stuff,” herecalls. “My grandmother had the familygarden, and much of what we ate came fromthere. Every body in my family didsomething - made wine, made sausages, andwe all got pork from family members whoraised pigs outside the city.” So when mygrandmother needed something, a pig tomake prosciutto, or maybe a pork roast, shehad her sources within the family,” saidDavid.

Unlike many of his contemporaries, DavidPedinotti is not a chef by trade, but rather, acarpenter. And he loves food. His cookingexperience came from helping hisgrandmother, and the carpentry trade via hisfather and grandfather. Their work ethiccreated quite an impression upon him asyoung boy “They were very hard working,very industrious people,” he recalled. “Mygrandfather had a little carpentry business,along with his job making patterns at Alco;his son - my father - began helping him withthe numerous odd jobs and things that hadto be done, starting when he was only 12years old.” Father and son later joined

together as Gerry Pedinotti and SonsCarpentry. “So of course, I became acarpenter,” said David. “I started workingfor my dad over the summer breaks, andthen after school I would help mygrandmother make delicious food at herlittle store, Condi's on Foster Ave. inSchenectady. Those two things always cameup in my life, and defined what we havedone to this point.”

ONE CAROLINE BISTROAN IDEA STARTS A TREND

David's carpentry skills motivated him totake on the One Caroline project in the firstplace. He happened to be walking downCaroline Street when he noticed that the oldE.H Hollings Print Shop had a For Rent signin the window. Old man Hollins was retiring,so the space was going to be vacant. David,looking to expand upon his love of music,decided that this would make a greatlocation for his Jazz Club idea. Only problemwas, it was in horrible shape. In fact, Diannecried when she laid eyes upon it for the firsttime. “There was raw sewage coming into itfrom upstairs, onto a dirt floor. I looked at


David with my eyes welled up in tears andsaid 'you're out of your mind!'”

Undaunted by the derelict condition,David worked out a deal with building ownerMark Strauss to rehab the space rent-freeuntil it was done. “I fixed a lot of problemswith the building - rebuilt the supportcolumns, put in a new floor, and hauled outa lot of junk,” he recalled. “We opened ourdoors on Kentucky Derby Day in 1996.” Luckwas on Dave Pedinotti's side that day. “Iwent to Siro's beforehand and won $300 ona bet, so I used that money for the bank toopen up that evening.”

One Caroline started out humbly as amodest place to hear jazz music - the soundthat David heard growing up on his father'sold records. From a tiny kitchen he put outsandwiches and some of his favorite Italiandishes. People came for the music, but thefood was a nice surprise. Word got out abouthow great the food was, and One Carolinesoon became the go to place for good eats inSaratoga Springs. The Pedinotti's took thatmomentum and kept expanding in theculinary direction. They remodeled the placeagain, dedicating more space to the kitchen,put in the signature copper-clad tables, andadded a grand piano - creating the warmand inviting atmosphere that is loved by somany people. The menu expanded toinclude Creole influences, like Jambalaya andSticky Chicken, which remain on the menu tothis day. The food and the jazz clubatmosphere give One Caroline Bistro itsunique New Orleans vibe. “I liken it to anItalian family in New Orleans,” commentedDavid. “It's a fusion of the classic Italiandishes with some southern Cajun standards,and we draw from local farms and musiciansto give it all a local relevance.”

THE MOUZON HOUSEA New Purpose for a Cherished Landmark

Anybody who has run a busy restaurantknows how all-consuming it can be, and thethought of running another one is quicklydismissed as insanity. Well then, thePedinotti's are definitely insane, because inaddition to One Caroline, they took onanother enterprise on the north side of townknown simply as The Mouzon House.Owning two restaurants was not theiroriginal intent, however. As with OneCaroline, it started with a walk down thestreet.

Dianne and David were walking over tothe Saratoga farmers market and noticed theFor a Sale sign at the old Mouzon at the edgeof High Rock Park It just so happened thattheir lease was up at One Caroline, so thethey thought, hey, let's own our own place

instead of renting. They fell in love with itslocation, and its history.

Caught in the tumultuous era of urbanrenewal in the '60's, the Mouzon residencewas almost lost to the wrecking ball TheHigh Rock Ave neighborhood was of mixedethnicity and home to many proud but poorfamilies. Considered a blightedneighborhood, the City fathers wanted tocreate a park and build modern apartmentswhere the old homes stood. All theproperties were taken by eminent domain,except for the Mouzon's house. Instead,they fought to keep their proud home. Twoyears of tenacity and grit won their right toremain, and the house today stands atestament to property rights and fortitude.

Initially, the Pedinotti's considered movingOne Caroline over to there newly acquirehome, but quickly realized that One Carolinecould not be moved, for it belongsdowntown. They decided to renew the leaseon One Caroline, and took to converting TheMouzon House into its own unique diningexperience. Completely different from OneCaroline, its multiple rooms with perioddécor and paintings create an uncommoncharm and intimacy. The mood is slow andlaid back; the outdoor bar is the perfectsetting to escape the hustle and bustle ofdowntown Broadway. Like One Caroline, thefood is eclectic and local, and live musiccompletes the package.

One Caroline continued to evolve; thePedinotti's brought in a new chef who isdoing some really creative things with smallplates, so you can sample all kinds of flavorsand combinations. It seems to fit well withthe Saratoga dining scene today, wherepeople can stop in at different placesthroughout the day and nosh on all kinds ofthings instead of sitting down for one bigmeal. The location on Caroline Street andBroadway keeps the atmosphere active and

energetic. The mood changes throughoutthe evening, and with the ever-changingmusic lineup, it's a place that stays fresh andexciting.

LOCAL FOODSupplying the Demand

Normally, a restaurant enterprise has ahost of suppliers that will deliver all kinds offood - all from far way. But the Pedinotti'swanted to buy direct from farmers, however,there was no supply channel from which toprocure the food. “In the beginning we hadto go hunting for farmers who were willingto sell direct to us,” explained David. “Andwe learned a lot of lessons; who to buy fromand what kind of practices they were using.We wanted it as organic as possible.”

Luck came their way one day, when agroup called the Regional Farm and FoodProject was having their annual HarvestDinner at the Canfield Casino in CongressPark. One of the beef suppliers was Adeleand Jim Hayes, of Schoharie County.Impressed with their meat, David decided togive them a call to see if they'd supply hisrestaurant. “It was the beginning of a greatrelationship,” recalls Adele. “We were on thecutting edge too,” she added. “We weretrying to get local food to be recognized as agreat value. Dave and Dianne have beentremendous in helping spread thatmessage.” She continued, “The Pedinotti'sare great people, and they really care abouttheir customers.”

CHANGING MINDS…and Eating Habits

The Pedinotti's had some interestingexperiences early on. Certain cuts arefavored by customers, but not alwaysavailable in the quantity that the farmercould supply. The public needed to be


educated on what a restaurant serving localfood can be. “We had to make people awarethat we use the whole cow instead of onlycertain parts of 15 cows to constantly havefilet minion on the menu,” David said. “Alot of times people would just leave becausethey thought it was going to be organic andcrunchy.” It was a real risk to run arestaurant on this basis. When they beganserving free-range chicken, one womanstated she would not try it because “she wasafraid of it.” She didn't think it was safe, andperhaps it might make her sick! The reality,however, is that such chicken is actually thereverse - healthier, and better tasting. “1t'svery odd, isn't it,” David chuckled. “Now it'schanged a lot. It's come around completely.It's evident at the farmers market -attendance is way up from even ten yearsago.” Dianne added, “It's really exciting tosee, because it really been a passion of oursfor a long, long time.”

The Pedinotti's restaurant ventures are atrue reflection of the rich food and musicheritage of our region. They proudly identifytheir suppliers in each entrée on the menu.They're not just farmers - they are family.This is why your dining experience with thePedinotti's transcends the food and touchesyour soul. “I don't think I would want to bein the restaurant business if we couldn't usefresh, local ingredients,” remarked Dianne.“That's the whole thing,” added David. “Iwouldn't be in this business if I had to buyconventional meats from factory farms - Ijust wouldn't do it.” “It's more of a SlowFood passion,” he continued. “The way foodshould be cooked, the way it should bedone.” And well done, it is!

One Caroline Bistro is located on the corner ofBroadway and Caroline Street, Saratoga Springs.Call 587-2026 ,online at onecaroline.com. TheMouzon House is located at the foot of High RockPark on High Rock Avenue in Saratoga Springs.Call 226-0014, online at mouzonhouse.com


Sustainable MarketingCOMES FULL CIRCLE

A CONVERSATION WITH NICK PARSLOW OF VERDENTITY

STORY BY JOHANNA SOPHIA PHOTOS PROVIDED

Awinding path at Omega Institutein Rhinebeck, NY leads me to asmiling Nick Parslow, waving tome from a lake side picnic table.

The energetic founder and executivecreative director of Verdentity marketingand branding in Saratoga Springs. He ison a break attending a week longworkshop lead by John Perkins, theauthor of the New York Times best seller“Confessions of an Economic Hitman,”focused on shapeshifting business tosupport a more sustainable and justfuture.

Verdentity works with organizationsengaged in providing and supportingsustainable goods, services and causesand also helps those that are open toshifting to a more sustainable model.

The relaxed atmosphere surrounded bynature was the perfect setting to talkabout his journey toward sustainabilityand the focus of his business.JS – Nick, you seem right at home in thesustainable and spiritual environment of

Omega. What has been the path that hasled you here?N – It started with my parents. Theytaught me that all things are connected –plants, animals, air, water, and energy. Infact, my father believed there really wasno hierarchy of “value” that could beapplied to any living thing or the planet –they all had the right to prosper andcoexist.

JS – What did your family do to beecological?N – We began recycling in the 1960’s.We composted, we carpooled into thecity, and we spent a lot of time in nature.I think my parents understood the fullcircle of life. My mother had lived on aself-sufficient farm for much of thedepression where nothing was wastedand almost everything came from theland. My father saw the world in WWIIand got his doctorate in linguistics, so hehad both an experiential and scholarlyperspective on how the natural world and

human culture were interconnected. Healso knew all too well how they could bedestroyed.

JS – And what did you study?N – I have a B.A. in Graphic Design and Itook graduate courses at the School ofVisual Arts in New York City. My realeducation came when I began to work for a design firm in New York City ownedby a husband and wife team Bud Clarkeand Pat Thompson. They took me undertheir wings, guided me, encouraged mycreativity and nurtured my businessacumen. Then I went out on my own for a few years and had a successfulboutique agency. When my twin sonsNoah and Myles were born I decided Iwanted the security of a position with abig advertising agency. I startedfreelancing at the top agencies. Soonafter my wife Shari and I realized wewanted to live in a community with astronger connection to nature and atighter sense of community. As fate would


have it, Palio here in Saratoga was justgetting started and I began workingthere. I learned a lot about complexstrategy and corporate branding thereand Saratoga has been a great place toraise a family and feel connected to thecommunity.

JS – So how did Verdentity come intobeing?N – Well a combination of planning andbeing pushed from the nest (laughs)! I’dbeen considering going out on my own.Shari and I experienced the loss of ourparents in a very short time period and itreally made us consider their legacies andthe importance of following our dreamsand passions. Soon after this period Paliowas bought out and went public and

when the economic downturn came I waslet go. It was the Perfect Storm and timefor me to refocus on my life’s purposeand passion.

JS – Did you have a plan for thesustainable focus of your business?N – (Laughs) Well the good news was itwas a pretty unique business focus to thegreater capital region – the bad newswas I didn’t have much to “model”myself after. To be honest I spent a lot oftime studying the business, science,psychology, and spirituality ofsustainability and began to slowly takeon clients that fit my emergingunderstanding of how it all workedtogether.

JS – So what was your understanding of asustainable world? N – That’s a big question! Actually, themost important realization is thateverything and everybody matters.Participation by each person makes adifference. We can’t really isolate things.We have to work, eat, and live in a moresustainable way on so many levels if weare going to survive. The current modelof global corporatocracy capitalism can’tsupport all the living beings on theplanet.

JS – What’s wrong with capitalism?N – I don’t believe capitalism is theproblem, it’s how we practice it. Take forexample the ideas that John Perkins issharing in the workshop here at Omega.

Nick Parslow with John Perkins


He has seen the ugly side of capitalismthrough his tenure as a chief economist atthe World Bank and as a CEO of his ownrenewable energy company. He immersedhimself in the culture and spirituality ofindigenous people all over the planet andhas emerged one of the leaders of themovement to create a more just and sustainable world through“shapeshifting” global corporations.

JS – What does “shapeshifting”corporations mean?N – It’s about moving the mind-set fromthe damaging short-term policies ofquarterly profits, no matter the social andenvironmental costs, to decisions based onthe long-term value of a sustainable andjust future for all living beings.

JS – And what role does a marketing andbranding firm have in this shift to a moresustainable world?N – Working with businesses and non-profit organizations to promote theirproduct, service or cause is vital for theirimmergence and survival. Advertising and marketing has gained a tarnishedreputation for promoting an outdatedinstant-gratification consumer culturebased on sophisticated emotional driversthat create a vicious cycle of fear andjealousy, temporarily eased by purchasinggoods or services – with no regard forlong-term consequences. The housingcrash, Wall Street bailouts, andburdensome credit card debt are obvious examples of this.

JS – So how do you choose your clientsbased on that focus? N – We have a wide range of clients, withsome further along on the sustainablepath than others. There are really two mainaspects of sustainable marketing andbranding. The first supports organizationsthat clearly have a sustainable focus – andit helps those who may not quite be thereyet to incorporate these models. Thesecond is to execute all aspects of themarketing plan in a sustainable way,printing using water-based inks andrecycled Forestry Stewardship Councilverified (FSC) paper, hosting websites withservice providers that utilize renewableenergy, and sourcing socially andenvironmentally responsible promotionitems to name just a few.

Nick Parslow with Bruce Piasecki

Maple man Steve Rascher serving up ice cream with maple syrup


JS – What are some examples of this?N – CICS (Complete Integrated Certification Services) is aninternational greenhouse, water, and waster footprintverification consultancy.. Their expertise is vital to helporganizations understand their impact on the environment and make the changes needed to improve their overallperformance – often improving their bottom line! We created a branded promotion package that includes: a trust-mark family for all three verifications, a bamboo plaquesourced from an FSC managed forest that was awarded forcompleting the verifications, and sell sheets printed on 100% post-cosumer waste paper. We also designed the logo and promotion materials for Saratoga Cycle Cab – a fleet of bicycle cabs that reduce carbon emissions andsummertime congestion in Saratoga.

JS – How does Verdentity work sustainably?N – One of the foundations of our sustainability is the buildingwe’re located in. 112 Spring Street is a 100 year old schoolbuilding owned by Barbara Glaser of Linnel Lands. It has beencompletely renovated, preserving it’s original characterutilizing sustainable systems and materials. It has photo voltaic(PV) solar electric rooftop system that runs all the lighting, ahigh efficiency heat pump and gas boiler HVAC system, andlow/no VOC carpets and paint/varnishes. Our office supportssustainability by: turning off power strips when electronicdevices are not in use to decrease phantom power drain, weutilize electronic documents and proofing as much as possible,our paper has high recycled content – I could go on but I needto get back to John’s workshop soon (laughs)!

JS – O.K. I’ll let you go soon, but tell me about the open houseyou just had at 112 Spring Street.N – Well we saw it as a great opportunity to invite a widerange of people from our community and to come together to celebrate sustainability. The idea was to experiencesustainability with all your senses. You could see the faces of people under lights powered from solar power, stand on the low VOC carpet, breathe fresh air delivered through anefficient HVAC system, taste local food prepared by a localbistro, drink beer from local brewers and organic wine fromArgentina, while listening to world music performed live by local musicians. We had a treasure-hunt where folks had to find facts on the posters about sustainabilty and client work I displayed to earn green promo items. I was really touched by the sense of community and celebration that seemed to be shared by everyone. I’m hoping to make it an annual event!

JS – I understand you had some “special guests” too.N – Bruce Piasecki president of AHC Group in Saratoga signed 50 copies of his book “The Surprising Solution”.In it he presents real solutions for corporations to be more sustainable by practicing “social response capitalism”,it bridges the gap between traditional expectations ofperformance and price and takes into account the long-termimpact on people and the planet. We also had Steve Rascherfrom nearby Shushan who brought his organic “World’s Best Maple Syrup” for desert on Stewarts ice cream.That was truly a “full-circle” of special guests!


Part of the charm of Northville is that it has a down-to-earth small town feel, rather thanbeing a commercialized vacationland that has been taxed by tourism. There are no box stores,malls, or a glitzy nightlife. Rather the business owners and residents in this town take pride thatit's not Lake George, and visitors find that it's much more friendly to their wallets than placeslike Saratoga Springs or Lake Placid. Accessible from the mainland only by bridge, the village'sMain Street is nestled between Great Sacandaga Lake and the smaller, quainter, Northville Lake.

There is no traffic light in town, as there is no traffic, however, there is an assortment offamily-run dinettes where breakfast is still less than five bucks, fine dining experiences, a newcoffee shop, historic inns, a hardware store locally owned since 1885, and a classic AmericanFive and Dime store, as well as a handful of antique and specialty gift shops.

Since this is a lake community, with a free boat launch, all the fun and relaxation under thesun is available to the visitor, once again, without the crowds. On any given weekday, eventhough the lakes are perfect for an assortment of boating (from motorboats to kayaks) youoften feel as if you have the place to yourself. And the fishing? Just ask the locals - it'soutstanding.

And if the lake isn't your thing, Northville is the start of the world famous Northville-LakePlacid Trail, and is surrounded by numerous trails of all difficulty, leading to beautiful waterfalls,old growth forests, and remote lakes.

So if you're looking for clean air, lots of fresh water, and a small town charm without hustleand bustle, that you can get to on just a couple of gallons of gas, head on over to Northvillethis summer.

Staycations

Northville, 12134

Northville may be one of thestate's most hidden gems when it comes to outdoor activities,small town life and an affordablevacation without the whistles and bells and hectic pace of more known tourist towns.Northville is a small southernAdirondack village located on asandbar peninsula on the shoresof Great Sacandaga Lake (a 29mile-long reservoir with 125miles of sandy beaches and boatlaunches). It is located less than60 miles from downtown Albany,and less than 40 miles fromBroadway in Saratoga Springs. - Craig Ryan



The Hilltowns thrive both because of their charming hamlets, successfully linking hardworking blue collar ethics with a big city attitude, as well as abundant farmland, interest inwhich has seen a strong resurgence in recent years, with locavore farmers producing high valuecrops for residents and much wider markets. The summer season brings numerous farmer'smarkets and roadstands, in Rensselaerville, Preston Hollow, and Durham, hawking freshproduce, jams and syrups, as well as more value added products. Although Medusa has yet toget its much loved creamery back (yet!), locals fill in the gap with homemade and handmadewares including soaps, unique Hilltowns jewelry and an abundance of wool products.

For biking enthusiasts, the terrain ranges in difficulty, from steep summit climbs to leisurelystrolls down country roads. Hamlets welcome bikers, and for those who love the hill country,there's no better training venue. From fly-fishing on the 10 mile for wild browns and rainbowtrout, to hiking the falls at the Huyck Preserve, outdoor recreation abounds. Indeed, the manycreeks and steams that traverse the hill are some of the best kept secrets our region.

July brings Grey Fox to the outskirts of the Hilltowns, a veritable rave of bluegrass music, seton some of the most scenic farmland in the region. For more local flavor, you can't beat ourcherished flea markets, which draw vendors and participants from throughout the Northeast.

Rensselaerville and Medusa also have art galleries, regularly showing work ranging fromJessie Mann's abstract painting to Angela Cappetta's documentary style photography. Thissummer, Way Out in Rensselaerville is hosting the Chocolate Lab, which promises inspirationand beauty. The Medusa Council on the Arts, in addition to orchestrating an annual wintercarnival of epic proportions, coordinates numerous car cruise-in nights, kid's art workshops, andlocal festivals throughout the summer.

Local shops, from Medusa's General Store in Rensselaerville to the Fox Creek Market inBerne to a New York Style deli in Westerlo, offers a welcome respite, whether you are a localhay farmer needing a cold beer in between hot weather battles with crops, or a family dinnerwith organic produce and farm raised hamburgers or local chicken. The Hilltowns are alsoblessed with several acclaimed restaurants, from the Palmer House in Renssealerville to theBee's Knees in Preston Hollow. For a more casual experience, the Hilltowns Café resides outsideRensselaerville's hamlet, and West Winds is snuggled within Preston Hollow.

Staycations

Western Albany County Hilltowns

Seated atop the Helderbergs, atthe base of the majestic Catskills,western Albany County offers thebest in recreational opportunitiesthis summer season. From amplecountry routes for scenic bikingand driving, to more hands-oneducation activities at theEdmund Niles Huyck Preserve inRensselaerville, to shopping andeating at our local stores andshops, our region offers averitable feast of fun, festivals,and natural beauty. Why drive far, when a short trip to thewestern Albany County hilltowncommunites offers such promise?Really, if it's experience you'reafter, there are few other regionsthat offer such one of a kindnatural beauty, with as eclectic a diverse population. We're one of a kind! - April Caprio


VISIT HELDERBERG HILLTOWNSKnown for their natural beauty: pastoral rural country side,rolling hills, meandering creeks, waterfalls and forest land, theHilltowns are the perfect place to getaway on a hot summerday. The small towns and villages of Berne, Knox,Rensselaerville and Westerlo beckon you with their history,arts, and adventure, all within an hour of the Capital District.

www.albanyhilltowns.com

Morning Fog Farm(518) 872-1772

www.morningfogfarm.comPastured beef, pork, hot dogs and sausages.

Locally crafted products

Frantzen's Scenic Acres Farm(518) 573-5949 or (518) 872-1199www.frantzensscenicacres.com

Seasonal vegetables and free range eggs. Chicken,Thanksgiving Turkeys, Duck, Goose & Scottish Highland Beef

Garden of One / Lady Liberty Farm(518) 797-3373

www.gardenofone.comAn Eco/Holistic Educational Organic Farm & Retreat Center

Rensselaerville Meeting Center518.797.5100

www.rmeetingcenter.comConferences, Retreats, Social Events, and Destination Weddings

Medusa General Store(518) 239-6980

www.medusageneralstore.blogspot.comDeli, convenience store and whole foods grocery

JULY 9TH - WALK FOR CANCER AWARENESS Support our community membersbattling cancer – walk starts at the Hilltown Café in Rensselaerville, at 10am,and ends at the Medusa General Store.

JULY 12TH - MEDUSA CRUISE-IN! If you love classics, we’re the place to be! Localfood, great music, great rides – 6pm!

AUG 27TH - LOCAL FOOD FESTIVAL Farm sponsored dishes! Come help us celebrateour seasonal bounty with music great food and the last Cruise-in of the season!

SEPT 10TH - WALK FOR CANCER AWARENESS Support our community membersbattling cancer – walk starts at the Hilltown Café in Rensselaerville, ends at theMedusa General Store

Also, Save the dates! Medusa Horseshoe Tournament, on August 6, hosted by theMedusa Firehouse – and MGS Projects space gallery reception on August 13th!

Background photo courtesy of Jim Miller of Desolation Road Studios





By now, almost everyone has noticed the pluming jet trails whichcombine over hours to haze the Sky and dim the Sun. We've seenthem laid down as Xs, as grids, as parallel lines. But not everyonerealizes, perhaps, that this haze is a global and daily phenomenon.

NASA calls them Persistent Jet Contrails and says they are a PROBLEMbecause they hold heat against the Earth and dim the Sun - thusreducing Direct Sunlight, essential to fundamental Life Processes.

Geoengineers call them Solar Radiation Management and say theyare a SOLUTION, reducing “global warming” by hazing the globalatmosphere with particulates which reflect back the Sun's heat.

In the vernacular they are called Chemtrails.

By any name they are hazing our Sky - daily and globally, dimming theSun, and raining down toxins on all of us.

The only good news here is that thousands of us, all around the world,are working (as persistently as any jet trail) to break through a) themainstream media blackout, b) the condescension & deception ofstate and federal agencies, and c) the remarkable silence of our stateand federal legislators.

Once we begin to investigate Persistent Jet Contrails, aka SolarRadiation Management, aka Chemtrails, the threat to our health andwell-being grows disturbingly evident. Research on any aspect of thespray programs plumes out quickly to include other experiments suchas HAARP or CARE or Navy war-games, all of which use ouratmosphere as a physics laboratory but without our informedconsent! Soon then, by natural extension, we begin to learn aboutthe effects of the fallout from these programs, including respiratoryillness, aluminum-contaminated soil and water, loss of vitamin D, andbioengineered fibers - to name a few.

In an effort to share what we are learning about the manyatmospheric experiments and the militarization of Breath, TheBonnefire Coalition will hold its Sky Symposium, August 6 & 7, 10am- 4pm each day, at Dionondehowa Wildlife Sanctuary & School inShushan, Washington County, New York. Following is the programlineup for the weekend.

Saturday August 6:BONNIE HOAG - Who Owns the Weather? Bonnefire Coalition at www.californiaskywatch.com

CYNTHIA PIKOULAS - Connect the Dotswww.longislandskywatch.com

GEOFF BRADY - Geoengineering: Video & Photographic Evidencewww.newyorkskywatch.com

VIDEO WITH ROSALIND PETERSON: Commonwealth Club ofCalifornia (3/28/11) panel discussion: “Climate Change & the Air”followed by a live telephone Q & A with Ms. Petersonwww.californiaskywatch.com & www.agriculturedefensecoalition.org

Sunday August 7:

MICHAEL MURPHY What in the World are They Spraying?Documentary film, followed by a live telephone Q&A with film-maker

DR. LORRAINE HURLEY MD 21st Century Strategies for Health &Self-Healing

WIL SPENCER Living in A Chemical Soup www.bodyelectrician.com

SIOBHAN CIRESI Facing Our Fears & Finding Our Freedomwww.humanitytranscending.com

As there has been a wonderful response from our region's expressiveartists there will be an exhibit of Earth & Sky art surrounding theproceedings of the Sky Symposium. Music during lunch on Saturdaywill be provided by Barry Hyman, www.barryhyman.com. Music forSunday lunchtime is to be announced. Much of the informationconveyed during the symposium can be difficult to hear, jarring to takein, so there will be free 10-minute chair sessions of Reiki or Massageavailable to participants, as needed. Although the weekend'sprogram is designed sequentially, participants are welcome to comeonly to hear specific speakers. Creative, non-violent responses to thechallenges that are upon us will be suggested throughout theweekend but our Sunday speakers will emphasize techniques andremedies to strengthen our resolve, our health, and our sense of well-being.

The suggested donation each day is $20. Everyone who is part of thissymposium - speakers and artists, alike - is donating his or her time,talents and research to bring the issues ever more widely into publicawareness. Those attending are asked to bring their own lunch &snacks. And, where possible, everyone is asked to carpool.Registration is requested, although not required, at 518-854-7764 orby email at [email protected]. The Sky Symposium iscosponsored by Dionondehowa at www.dionondehowa.org and byThe Bonnefire Coalition at www.californiaskywatch.com

In support of the Sky Symposium at Dionondehowa, Hubbard HallProjects in Cambridge, NY will celebrate with Earth & Sky Activitiesduring the Farmers Market on Sunday, August 7 11am - 1pm.

Sky Symposium August 6 & 7

Dionondehowa Wildlife Sanctuary & School, Shushan, NY



Mohawk HarvestMarket Cooperative

FULFILLING PROMISE OF DOWNTOWN GLOVERSVILLE

STORY BY AMY L. STOCK PHOTOGRAPH BY DAVID DELOZIER

Growing up in the historic leathermill town of Gloversville, NY, Iwatched during the 1980’s and90’s the decline of this quaint mill

town’s economy and downtown businessdistrict as mill after mill closed up. Still, thistown, nestled in the foothills of theAdirondack Mountains in Fulton County –just a 45 minute drive west from SaratogaSprings, maintains a unique character and“promise”. A promise Chris Curro and hiswife Crystal Stewart, two of the foundersand “visionaries” of Mohawk HarvestCooperative Market recognized when theymoved here from the Midwest.

Chris and Crystal, along with a group ofother local visionaries founded the MohawkHarvest Food Cooperative in 2009, anoffshoot of a community vision processcalled Gloversville 20/20, led by a group oflocal citizens. The group consisted of peopleliving and working in Gloversville, who cametogether in 2007 to brainstorm what theythought Gloversville should look like in 20years. One of the priorities the groupidentified was access to local food for localpeople. To accomplish this, they envisioned

expansion of the Farmer’s Market with itsown pavilion (which has since beenconstructed), and a local food cooperativemarket selling product from local producers.Chris, whose background is in economics,was interested in the idea of forming a foodcooperative. Crystal, his wife, works for thelocal Cornell Cooperative Extension. SaidChris, “We were new to the area and wantedto see what we could do to make it acommunity worth living in.”

So, he met with others interested inhelping to form the cooperative, and theystarted by launching a membership drive. “Inthe first two months we had over 200families join at $150 each,” said Curro.

Next, Chris and the group of dedicatedvolunteers began to research locations forthe store.

They looked at Gloversville, where therewere a lot of vacancies. They also consideredgoing to Johnstown, Mayfield andAmsterdam. Said Chris, “We decided to takeon the most difficult challenge (downtownGloversville) but the location with thegreatest possibilities.”

Downtown Gloversville has seen its shareof store front openings and closures the past

20 years. Still, the familiar four corners ofMain and Fulton Streets with the elegantmarble-sided bank building (now theChamber of Commerce offices), the steadfastoperation of the Leader Herald newspaperjust across the street, and the Glove Theaterstill active and open with performances ,downtown Gloversville held promise. Andthis promise is what Chris and the otherswere banking on.

Through the help of a startup grant andmembership, in 2009 Mohawk Harvestopened their doors in a small store front onMain Street, next to the old Woolworths.Typical of a small start-up food coop,vegetable bins, coolers and shelving for drygoods fit tightly into the 800 sq ft floorspace. The warm, friendly ambiance andconvenient downtown location was a drawfor many customers.

Mohawk Harvest’s supporters andmembers represent a wide cross section ofthe community including teachers,educators, health industry, local government,banks and other business people.

In the past year their membership hasalmost doubled, and interest and supporthas continued to grow. Said Chris, “We were


meeting the clientele right where they were.We’ve grown organically from thecommunity. “

The mission of Mohawk Harvest is tocreate a healthy, sustainable community byproviding wholesome foods, empoweringartisans and fostering lifelong learning.

Said Chris, “Part of our vision is to supportlocal agriculture and local artisans.” Theyfeature local food products from over 40local and regional farmers and producers(see side bar box for 2010 list of vendors). Inaddition, they sell wares made by numerouslocal artisans including woodworkers andpotters.

In addition to providing local access tolocal food at fair value, the coop aims to:Build a network of local providers; Promotecommunity well-being and environmentalstewardship; Offer nutrition informationthrough on-going educational outreach;Support economic sustainability of the localeconomy; Become a valuable resource forthe community and part of a vibrantdowntown area; Provide a sense ofcommunity and belonging to members; and,Operate for the benefit of the member-owners and the community.

According to Chris, as the Board wascreating the mission and vision of the coop,they made a few key decisions: 1) accept

food stamps, 2) keep prices reasonable.Commented Chris, “In reality, those who

use food stamps are very thankful that wetarget them with healthy food options, andare overwhelmingly over-joyed to havehealthy food stamp options.”

Chris also noted there is a growinginterest in healthy organic nutrition, and thecoop aims to provide these healthyalternatives. “We felt there was a hunger forhealthy food, and a real gourmet gap here.We felt there was a niche for this.” To thisend, they sell gourmet salad dressings,cheeses, and other items, alongsidehomeopathic remedies.

As coop membership grew, Chris and theBoard of Directors decided they needed toexpand into a larger space in order to meetthe growing demand. The space theyselected was the former Hallmark Storelocated at 30 N. Main Street in Gloversville,but considerable effort and money wasneeded to renovate the 4300 sq ft space.

“The Chamber of Commerce has beenextremely helpful in this effort,” commentedChris. Other members of the communityhave also stepped forward to providevolunteer and financial support. Afterhearing a presentation given by Chris, a localretired dairy farmer came up to Chris andsaid, ‘Young man, I’d like to invest in what

you are doing,” and offered the coop a$10,000 loan toward renovation of their newspace. According to Chris, the local farmerunderstood he was investing in localagriculture by supporting the coop,something this farmer had committed hislife’s work to as well.

In May 2011, Mohawk Harvest held itsgrand opening at 30 N. Main Street. Built in1880, the storefront has housed manydifferent businesses over the years, mostrecently a Hallmark Store. The coop staffincreased from one and a half staff to threefull time and six part-time employees.

As a cooperative corporation, MohawkHarvest is a member-owned not for profit.Everyone owns one share for $150. Chris,now the Store Manager, volunteered for thefirst two months of operation. He’s joined byan eleven-member Board of Directors whoprovide general oversight and decision-making, while Chris makes the day to dayoperating decisions. Board members are alsomembers of the cooperative.

According to Chris, the coop hopes tosupport and stimulate the local economy byproviding jobs and supporting local farmers,producers and artisans to sell their produce.Fortunately, agriculture remains a viable wayof life for many in Fulton and MontgomeryCounties, ranging from organic egg


production, dairy goats and cheese making, to vegetable farming. Theproducers who sell to Mohawk Harvest benefit in a number of ways.

According to Laurel Shaver, owner of Thorn Apple Farm, who is theirsole-provider of organic local eggs, “Selling to the coop has been verygood because I know I have a good, secure sales base.” Laurel beganselling her extra organic eggs to the food coop over a year ago. At thetime she had twelve hens, since then she’s expanded her flock to 48hens in order to meet the growing demand of the coop customers, andthose at the Gloversville and Fort Plain Farmer’s Markets where shealso sells. “I want to be able to supply them and make sure they havewhat they need.”

In addition to the secure customer-base, Laurel and her family arealso members of the food coop, “I wholeheartedly support the foodcoop as a consumer. What the coop is doing and the way they supportlocal agriculture and are pushing the local food movement makes mefeel very proud to be part of the food supply chain (for the localmarket). This is something I’ve wanted to do all my life.”

Thorn Apple Farm exemplifies the kind of farmer to marketrelationships the coop emphasizes, as well as meeting its goal tostimulate the local economy while supporting local agriculture.

The newly renovated store, with its hardwood floors, wide roomyaisles, and cozy café area in the front, continues to offer a warmwelcoming atmosphere for its customers. Flowers and vegetables linethe sidewalk in front, adding an attractive boost to the downtownstreetscape. Community interest in the store continues to grow and itsreach continues to broaden as more local food and gourmetenthusiasts learn about this unique food cooperative – fulfilling thepromise of downtown Gloversville and the region.

Members and non-members alike are welcome to shop at the coop.For more information on how to become a member and the benefitsof membership go to www.mohawkharvest.org .

Adirondack Gourmet, SpeculatorSalad Dressings

Bonnie Edwards, BroadalbinBakery

Buddhapesto, WoodstockPesto

Catamount SpecialtiesMustards, Spice Rubs,Salsas, Sauces, Jellies

Conbeers, FondaSoup mixes, Canned goods,

Honey

Cowbella Dairy, JeffersonYogurt and Butter

Creek’s Edge, Fort PlainElk

Crowning Touch Bakery,Amsterdam

Cookies

Dan’s Chocolates, Burlington, VTChocolate truffles

Dharma Lea, Sharon SpringsBeef

Dietrich Gehring, New ScotlandFarm photography, Cards

Duncraven Dairy, Fort PlainMilk

Emerald Acres Farm, GlenGarlic, Vegetables

Evans Dairy, NorwichOrganic Milk

Fox Hollow Farm, FondaGarlic, Corn

Frasier’s Sugar Shack,St. Johnsville

Maple products, Blueberries

Full Quiver Farm, Fort PlainSoaps, Balm chaps

Glen Store, GlenBread

Grumpy Buffalo, RichmondvilleBison

Happy Jacks, JohnstownCoffee, Fair Trade, Organic

Healthy Community Harvest,Schenectady

Bruschetta, Salsa, Jam,Pasta Sauce

Heather Ridge Farm,Middleburgh

Chicken

Highland Hills Farm, CharlestonMaple Syrup

Hillcrest Dairy, MoraviaButter

Hillside Greenhouse, Fort PlainBedding and Vegetable plants

HomeStyle Specialties, Little FallsPopcorn

Hope Valley Farm, Hope FallsVegetables

J. Keim, GlenEggs

J. Miller, GlenStrawberries

Jamie Sammons, FondaGreeting cards

Maple Hill, Little FallsOrganic Yogurt

MuMuMuesli, Sharon SpringsMueseli

Narrow Gate Farm, MayfieldOrganic Blueberries

North East Livestock Processors Corp, Sprakers

Lamb, Pork

Ole McDonald’s, Sharon SpringsHoney and Bees Wax

Palatine Dairy, NellistonCheese

Raindance Farm, SchenevusOrganic Sausage and Veal

Roger’s Orchard, JohnstownApples, Cider

Sand Flats Orchard, Fonda:Apples, Mums

Saw Mill Goat Farm,Amsterdam

Goat

Simply Greek, Ft. PlainSheep Milk Yogurt

Takacs Farm, Palatine Bridge:Organic greens, Heirloom

Tomatoes

Thorn Apple Acres, Fort Plain:Organic eggs

Timberlane, Caroga:Blueberries

2010 Mohawk Harvest LOCAL/REGIONAL PRODUCERS


Join CDLF and show your love for local.

WWW.CAPITALDISTRICTLOCALFIRST.ORG

Your neighbor,your community...

think local first

Our newest local lovers:


MELON SOUPA refreshing summer soup perfect for the picnic or a lightintroduction to the BBQ feast.2 Cantaloupe melons2 Tbs. Honey2 Tbs. Maple Syrup2 Tbs. Coconut Milk4 oz. Greek Yogurt8-10 Strawberries1/4 cup heavy cream4 mint leavesWash melons, peel skins. Halve melons, remove seeds, cube.Keep green separate from orange. Process green add honey anda pinch of salt and 2 tablespoons of coconut milk. Do the samewith the orange but add maple surple instead of honey. Processhalf container greek yogurt with strawberries and heavy cream,fold into melon puree. Garnish with chopped mint.

BRUSCHETTA TOPPINGSTraditional bruschetta is one of the easiest appetizers to make.Simply dice the ingredients, toss, and serve over toastedbaguette slices.

TRADITIONAL ITALIAN-STYLE BRUSCHETTAFor the Bruschetta

2 1/2 cups deseeded, diced roma tomatoes (roughly 7 medium)2 – 4 cloves garlic, crushed and minced2 tablespoons good extra virgin olive oil1 teaspoon balsamic vinegar1/4 cup fresh basil, cut into thin ribbons1/2 teaspoon of salt, or to taste1/2 teaspoon fresh ground black pepper

For the Bread

(use Rockhill Bakehouse or other local artisan bread)1 fresh baguette, sliced diagonally into 1/2” slices2 cloves garlic1/4 cup olive oilIn a large bowl, combine the prepared tomatoes and garlic. In asmall bowl, whisk together the oil and vinegar. Toss with thetomatoes, and add the salt, pepper, and basil.Toss gently and setaside.Toast the bread to a light golden color. Rub each slice withthe whole clove of garlic and quickly brush with olive oil. Spoon2 tablespoons of bruschetta onto each toast and serveimmediately.

OTHER VARIATIONS

Tomato Salsa with Mozzarella: Process 1 teaspoon garlic, 1/3cup fresh cilantro, juice of 1 lime, 4 shots tabasco and 2 shots

worcestershire. Add to chopped tomatoes as above. Add dicedmozzarella pieces.Mini Roasted Peppers and Mozzarella: Take 1 bag baby bellpeppers toss in olive oil season with salt and pepper and roastin oven till soft (about 20 minutes at 375o)When done pull off stems. Place onto the toast and addmozzarella chunks, drizzle with olive oil Spinach and Chick Pea: Rough Process 1 can of chick peas withsalt, garlic and olive oil. In a large fry pan sauté 2 Tbs. garlic inolive oil til almost browned. Chop half a bag spinach and add bya handful at a time till cooked through while seasoning with saltand olive oil. Place chick pea paste onto toast and top withspinach.

Recipes by Chef David Pedinotti, Mouzon HouseTry these great recipes to celebrate the bounty of the Season...Please shop your local farmers market for the ingredients.


Altamont Farmers MarketOrsini Park, Altamont Train Station, Altamont, Sat 9AM-1PM

Amsterdam Downtown Farmers MarketRoosevelt Apartments, Division St, Amsterdam, Thurs 9AM-1PM

Ballston Spa Farmers MarketWiswall Park, Ballston Spa, Thurs 3-6PM; Sat 9AM-noon

Brunswick Farmers MarketRt. 7 Town Office, Sat 9AM-1PM

Burnt Hills Farmers Market772 Saratoga Rd. (Rt. 50), Sat 9AM-1PM

Cambridge Farmers MarketCambridge Freight Yard, Cambridge, Sun 10AM-2PM

Canajoharie Farmers Market2 Erie Blvd, Canajoharie, Sat 10AM-1PM; Wed 4-7PM

Capital District Farmers Market381 Broadway, Menands, Sat 8AM-1PM

Central Avenue Farmers Market339 Central Ave, Albany, Sat 10AM-1PM

Cohoes Farmers MarketParking lot next to Smith's Restaurant, Cohoes, Fri 4-7PM

Farmers Market at The Crossing580 Albany Shaker Rd, Colonie, Sat 9AM-1PM

Delaware Area Neighborhood Farmers Market391 Delaware Ave Albany Tues 4-7PM

Delmar Farmers Market,428 Kenwood Ave, Delmar, Tues 2:30-6PM322 Kenwood Ave, Delmar, Sat 9AM-1PM

Downtown Albany Farmers MarketTricentennial Park, Broadway, Albany, Thurs 11AM-2PM

Duanesburg - Canal Street Station Farmers Market

2100 Western Turnpike, DuanesburgWed 4PM-7PM; Sun noon-3PM

Empire State Plaza Farmers MarketOpposite the Capitol Albany, Wed and Fri10AM-2PM

Fort Edward Farmers MarketRoute 4, Fort Edward, Fri 10AM-1PM

Fort Plain Farmers MarketLegion Street lot behind Haslett Park, Thurs4-7PM

Gansevoort Farmers MarketVillage Park Main St at Catherine St, Thurs 3-6PM

Glens Falls Farmers MarketSouth Street Market Pavilion, Glens Falls, Sat 8AM-noon

Gloversville Farmers MarketBleeker Square, pavilion behind Church, Gloversville

Sat 8AM-noon

Granville Farmers MarketMain Street, next to the old train station, Granville, Mon 2-5PM

2011 SUMMER FA


Greenfield Farmers Market Middle Grove Park, Middle Grove, Fri 4-7PM

Greenwich Farmers Market 70 Main St, Greenwich, Wed 3-6PM

YMCA parking lot, Thurs 3-6PM

Hudson Falls Farmers Market,Sutherland Pet Store, 1161 Dix Ave, Hudson Falls

Tues 10AM-1PM

Johnstown Farmers Market55 E. Main St, Johnstown, Tues 3-6PM

Lebanon Valley Farmer's Market501 Route 20, Sun 10AM-2PM

Middle Granville Farmers MarketMiddle Granville Rd, Granville, Mon 2-5PM

New Baltimore Farmers MarketWyche Park, New Baltimore Rd, New Baltimore, Sat 9AM-1PM

North Creek Farmers MarketRailroad Place Pavilion, Thurs 3- 6PM

Queensbury Farmers Market23 Cronin Road, Queensbury, Mon 3-6 PM

Salem Farmers MarketSalem Village Park, Salem, Sat 10AM-1 PM

Saratoga Farmers MarketHigh Rock Ave, Saratoga Springs, Sat 9AM-1PM; Wed 3-6 PM

Schenectady GreenmarketJay St, Schenectady, Sun 10AM-2PM

Schenectady Farmers MarketJay St, Schenectady, Thurs 9AM-2PM

Schenectady Union Street Farmers Market Upper Union St behind Trustco Bank, Sat 9AM-1PM

South Glens Falls Farmers MarketVillage Park, Glens Falls, Mon 10AM-1PM

State Campus Farmers MarketHarriman State Office Campus, Vendor Park, Thurs 10AM- PM

Voorheesville Farmers Market68 Maple Ave (Rt. 85A), Voorheesville, Fri 3PM-6PM

Thurman Station Farmers MarketTrain Station Pavilion, Stony Creek Rd, Athol, Wed 3PM-6PM

Troy Waterfront Farmers MarketBroadway in front of the Atrium, Wed 3-6PM

or Riverfront Park, Sat 9AM-1PM

Warrensburgh Riverfront Farmers MarketRiver St, across from Curtis Lumber, Fri 3-6PM

Waterford Farmers MarketWaterford Visitors Center, One Tugboat Alley

Waterford, Sun 9AM-2PM

Watervliet Farmers Market13th St and 2nd Ave, Watervliet, Tues 2-5PM

ARMERS MARKETS


Live music, the smell of fresh foods cooking, kids in strollers,neighbors chatting, farmers with stories to tell and heaps of gloriousfresh produce - shopping at your local farmers market is definitely fun.However, if you enjoy everything your market offers, you may findyourself carrying heavy bags for extended periods of time - all thewhile worrying that your strawberries are getting squished.

Grocery stores spend time and money making your shoppingexperience pleasurable and easy. Parking is plentiful. Shopping cartsare stacked at the door. Products are displayed to encourage you tostay longer and buy more. And at the end your purchases are neatlypackaged for your trip home.

Shopping at a farmers market can be a challenge. Bags are heavyand bulky. Crowds can be thick. And you may be parked several blocksaway. Take some tips from the grocery store owners and think aboutyour trip to the farmers market. What can you do to make shoppingeasier and more fun?

BRING YOUR OWNA bag you can sling over your shoulder is a relief in a busy market.Reusable bags are everywhere these days. Consider purchasing ormaking bags - watch for free bags at conferences, tradeshows andfairs - or pick up some of the nifty little ones that fold up and fit in apurse. Next time you are at the market look around and see whatothers are using and think about what might work for you.BRING A VARIETY OF BAGS Bring bags in broad range of sizes. If you carry only large bags you riskover loading them and damaging delicate produce.PRODUCE BAGS Consider making or purchasing small produce bags from scraps oflinen, cotton or mesh fabric. These are especially handy for storingsmall and leafy produce in your refrigerator. The fabric helps controlmoisture so your produce will last longer and the bags can help keepdown debris in your produce drawer.CREATE A SYSTEM FOR YOUR EMPTY BAGS Make sure your bags get back to the market. At our house we hangthem on the back door knob when empty, then carry them back to thecar so they are ready for our next shopping trip. Find a system thatworks for you and stick to it! Keep one bag hanging in a convenientspot to collect empty egg cartons, tea tins, milk bottles, honey jars andthe like for return to the market. We pay a deposit for our milk bottlesand our honey vendor gives us a quarter for every jar we return. Mostvendors have a return policy. Make sure to ask them about it.INVEST IN A SMALL CART You’ve all seen urban shoppers pulling these carts - maybe yourgrandmother had one. Available at hardware stores and departmentstores, these collapsible metal carts are terrific for bearing yourproduce at the market and getting it to the car safely. Alternately, ifyou bike to the market, invest in a solid rack and panniers.Removable panniers with shoulder straps are handy for maneuveringproduce from the market to your bike - and back home. You mightadd a couple of short bungee cords for oversized purchases too.KEEP IT COOL A small cooler fits nicely in a small shopping cart and can hold yourmilk, cheese and other perishables. Another option is an insulated bag.Keep several small plastic containers of ice in the freezer and pop themin your cooler before you head to the market.

SHOPPING SMARTat the farmers market

By Jennifer Wilkerson


USE TOKENS Many markets have tokens and wirelessterminals that let you use credit, debit orEBT cards. Make one large purchase at themarket table and simplify your transactionswith individual vendors. This is a terrific wayto control spending. Allocate a specificbudget amount, buy the tokens, and stick toit. If you don’t bring cash, you won’t spendadditional money. And remember, tokensdon’t have an expiration date. You can usethem anytime you visit that same market.MAKE A LIST You make a list for the grocery store, right?So now make two lists.You will be surprisedat the variety of items available at yourlocal market: baked goods, dairy products,skin care items, eggs, meat, and of course,fruits and vegetables. Check out yourmarket’s website, or your state departmentof Agriculture and Markets, and find outwhat seasonal produce will be availablewhen you shop. Don’t be afraid to abandonyour list if you see something new orplentiful. Base a meal upon what isavailable.SHOP EARLY Arrive early and walk through the market tocheck out the seasonal offerings and thenbuy the produce first that is in short supply(think strawberries and asparagus).SHOP OFTEN Get to know the vendors. Over time youwill develop relationships and vendors canhelp point you to products that are mostsuited to your taste. Frequent buying isoften rewarded - you may find that theprice you pay is less than the person nextto you. Everyone’s shopping experience andexpectations are different. Some folksswear by a fanny pack for their moneywhile others love small shoulder bags orbackpacks. Some customers sport waterbottles while others carry a travel mugs ofcoffee or tea. Still others bring containersfrom home for their freshly prepared foodand delicate berries. One customer confidedthat she comes at the end of the market forbargains! Before you head out to themarket this week take a step back and thinkabout what works for you, and what youcan make work better.

Jennifer Wilkerson is a graphic designer and aboard member of Schenectady Greenmarket.Long-time farmers market fans, Jennifer and herfamily shop every Sunday at SchenectadyGreenmarket (November-April inside Proctors,May-October around City Hall,www.schenectadygreenmarket.org). JenniferWilkerson, [email protected], 518-346-6228

The Living MACHINE

ECOLOGICAL DESIGN FOR AN UNGLAMOROUS FUNCTION

STORY BY TRACY FRISCH PHOTOGRAPHY BY DAVID DELOZIER

What features make for a vitalvillage with a strong socialfabric? Places to go and socializewith fellow residents, friendly

establishments where you can shop foreveryday goods and find services, localemployers that give village residents areason not to commute, and likely a school,library, park, clinic and places of worship.To support these amenities, concentratedsettlements require infrastructure - pavedstreets, sidewalks, a public water system andwastewater treatment.

But in southern Washington County whereI live, rural villages such as Salem,Cambridge and Argyle lack communitysewage treatment facilities. They leave it upto each household and business to deal withtheir own sewage.

At the recent Transition Towns training inGreenwich, the intermingling of people withvision and ideas planted the seeds for futureinitiatives. Joanne McDowell, an Argylevillage trustee, happened to bring up thetopic of wastewater and another Transitionstrainee, Bob "Sunfire" Kazmayer, organizeda field trip.

For maybe 20 years, the small village of

140 homes has been trying to figure out away to afford its first community wastewatertreatment system. Everywhere in the US,local taxpayers increasingly have been leftshouldering the lion's share of funding, dueto shrinking state and federal governmentallocations. The US Environmental ProtectionAgency estimates that the cost required toupdate the nation's wastewater treatmentinfrastructure exceeds available funds by$500 billion!

A Field Trip to See an Alternative In late May seven of us got in a van and

traveled south to New Lebanon, New York,on the edge of the Berkshire to tour theLiving Machine at Darrow School. Our groupincluded the mayor, two village trustees andpart-time water system engineer andassistant.

The Living Machine greenhouseinstallation is an innovative, ecological wayto treat sewage. It purifies wastewater to thepoint that fish can safely live in it and peoplecan swim in it, a higher standard thangovernment regulations mandate.

Darrow School built the 2,000-square-footLiving Machine greenhouse as an ecological

focal point. It attracts hundreds of visitors ayear to campus and also stimulates studentinquiry. The private boarding school decidedto make the greenhouse three times biggerthan necessary in order to accommodatelarge tour groups.

Our gracious host Craig Westcott madesure our group understood what we wereseeing and how it fits with the school'sculture. As director of the school's SamsonEnvironmental Center (one of his severalhats at Darrow School), he's been overseeingthe Living Machine for eleven years. Hesuggested that we fully experience it bypaying attention to "where things weremoving and bubbling or not" and using all ofour senses (except taste!).

Entering the spacious Living Machinegreenhouse, we were startled by the lushtropical vegetation emanating from largetanks. Standing tall and beautiful, the plantsspill over the edges. Some bore impressiveflowers. The light was brilliant inside and theair pleasant.

Who would have thought a sewagetreatment facility could be so appealing?And why did this 79-year-old co-ed prepschool construct one?




Thinking Outside the Box from the Shakers on

Located on the grounds of one of theoriginal Shaker communities, the DarrowSchool still uses many historic buildings. TheShakers - officially "the Society of Believersin the Second Coming" were a celibate,pacifist sect that was well ahead of theirtime technologically. They had first settled inNew Lebanon in 1785, when the Darrowfamily converted and welcomed fellowbelievers on its extensive acreage.At its peakin the mid 1800s, the community-supported1,000 members and boasted running waterand wastewater systems!

In the 1930s, the last of the New LebanonShakers welcomed a school on the property.It had decades of success, but by the 1980sthe Darrow School was in decline. Stressedfinancially, it drafted away from its corevalues and let the physical plant deteriorate.Things got so bad that the board voted toclose. But alumni rallied, raised $600,000 ina single month and hired a former athleticdirector named Mike Clark as headmaster.The path to an innovative, ecological sewagetreatment system began when the rawsewage inundated the cellar of theheadmaster's home. As you can imagine, thisreality provided intense motivation toredesign and replace the school's agingseptic tanks and leach fields. The headmasterinvolved faculty and students in turning thesolution to this crisis into something moresignificant and educational than an ordinaryseptic system!

Clark, who had lived on Cape Cod, knewabout John Todd, the biologist and ecologicaldesigner that invented the Living Machine.Craig shared the story of how it came about.Todd wanted to do something about a dumpon the Cape that was "killing his friends."He started by collecting some toxic leachatefrom the dump.

Rather than attempting to treat this soupof unknown chemicals with other chemicals,Todd set out to find the biology that woulddo the work. He ran the leachate through aseries of acrylic tanks that he stocked with adiverse assemblage of plants, animals, fungi,microbes and everything in between. Thegenius of his approach was tapping thedetoxification capacity of natural systems.Todd and his colleagues kept experimentingand eventually he marketed it as the LivingMachine.

The Living Machine at Darrow School

In 1998 under the next headmaster, theDarrow School opened the SamsonEnvironmental Center and its own LivingMachine. For a capital investment of$276,000, this Living Machine cleanses8,500 gallon of wastewater a day. During theschool year it processes the school facilities'sewage from 150 people daily.

Here's how it works. The liquid from a verylarge, 12,000-gallon septic tank is pumpedinto the greenhouse where it undergoestreatment in a series of nine interconnected3,000-gallon tanks. (Twice a year the

residuals in the septic tank and removed.)Like any sewage treatment plant, the

Living Machine has two functions. It mustdetoxify wastes (mainly concentratednitrogen). This job falls mainly to bacteriathat convert toxic ammonium into nitrates,which plants can use. It also has to removesuspended solids from the water. These areseparated out mechanically, by allowingthem to settle and with filters.

All the tanks in the Living Machine areactively aerated, like an aquarium. Septictanks are different; they have an oxygen-poor environment and their anaerobicbacteria produce a foul odor as they breakdown sewage. In the Living Machinegreenhouse, the first tank is sealed tocontain this stench from the septic. All theother tanks are open.

In the second tank, to get things started, arange of organisms - including flatworms,snails, algae, and bacteria - further digestmany of the nutrients contained in thewastewater.

By the fourth tank, much of the suspendedsolids have settled out. A layer of duckweedgrows on the surface of the water, nourishedby the nitrogen rich water.

Five of the tanks are dedicated to higherplants adapted to aquatic environments likefreshwater ponds. These plants serve ashosts for bacteria that further purify thewater. Floating on the surface of the tanks,they are supported by industrial-gradefiberglass racks. No soil or fertilizer is added.Craig has begun replacing the tropical plants


in half of each tank with temperate-climateplants, such as arrowhead, long-stemmedbull rush, water celery, water pennywort, andwhite loosestrife. Since temperate-climateplants tend to go dormant during the winterwhen the days are short, his compromise isto have some of each.

Overseeing the Living Machine for thepast eleven years has been a learningexperience for Craig, who came to DarrowSchool after it was already operating. He hasmade some adjustments and improvementsand has definite ideas for improving thedesign changes in new systems.

Ingenuous Insect ControlThe Darrow School's Living Machine had a

problem with insect pests like aphids thatthrived on the lush plant growth. Using thelogic of natural systems, Craig came up witha delightful solution - carnivorous plants! Tofigure out what species would be happy inthe greenhouse, he followed Todd's practiceof experimenting with as many species aspossible.

In a growing medium of clay, sand andpeat moss, Craig planted a variouscarnivorous plant species that like bogs. Thenhe let them self-select. The Venus flytrapsand pitcher plants died out but the sundewsand butterworts thrived.

This man-made bog also sports a fewcorpse flower plants, whose odor attractsinsects that find rotting flesh appealing.These plants, in the same family as Jack-in-

the-Pulpit, produce the third largest flower inthe world, yet they rarely bloom. On theother side of a little boardwalk, there's amixed planting that includes taro (a starchytropical root), Hawaiian ginger, and cannalilies.

Energy to Power the LivingMachine and the School

This particular Living Machine does use asubstantial amount of purchased energy --upward of 30,000 kilowatt-hours annually,but the entire campus uses the same amountof electricity in a mere two weeks.

What takes all that juice? Pumping andaeration take a lot of electricity. Whilereliable aeration is absolutely essential,Craig pointed out that a Living Machinecould instead use of gravity -- falling water -- to continuously infuse the tanks with air.

Heating with propane is the other energyexpenditure. For the tropical plants thegreenhouse is maintained at a minimum of55 degrees F year round. Even if the LivingMachine were transitioned to all nativeplants that could survive in a coolerenvironment, the greenhouse could stillnever be allowed to freeze.

Energy conservation is the focus of theDarrow School's Growing Greener Initiative,which Craig works with. The impressivehistoric Shaker buildings around campus (theschool has added only four "modern"buildings) are terribly expensive to heat. ANYS Energy Research and Development

Agency (NYSERDA) audit projected it wouldcost $1 million to insulate them -- with apayback of just seven years, cutting heatingcosts by 30 to 75%.

Shaker Heritage and the Environment

The Living Machine and this energyconservation project are very much in syncwith the heritage of this place and thespirituality of the people that settled thereover 200 years earlier. Craig said, "I'mconstantly asking myself, would this makethe Shakers proud?"

The Shakers wanted to get as close to Godas possible and be in harmony with theentire living community. One of their mottoswas "Work every day as if it were your lastand as if you had 1,000 days left." Anotherwas "Hands to work, Hearts to God." TheDarrow School, originally the New LebanonSchool for Boys, started its "hands to work"program when it was founded in 1932.

But the Shakers were not modernenvironmentalists. Some of their lesslaudable deeds, such as denuding the entireplateau of trees, reflected theshortsightedness of their time, Craig said.They felled towering Eastern white pinespecimens up to 310 feet tall to makemassive beams still seen today in some ofthe school's classic Shaker buildings.

Evolution of the Living Machine Concept

There are many types of Living Machines,and an enclosed greenhouse such as DarrowSchool's is just one example. For instance,the city of Fuzhou, China, treats itswastewater outside with numerouskilometers of "floating restorers." (See JohnTodd Ecological Design,www.toddecological.com)

Important advances in these types ofecological wastewater treatment systemshave also drastically reduced energyconsumption. Using tidal wetlands as amodel, new designs have been installed thatrequire 75% less energy to operate thantypical mechanical sewage plants!

In June Argyle officials made contact withWorrell Water Technologies, the firm that iscurrently designing Living Machine Systems,to find out if there is an applicationappropriate for the village. Worrell is a socialbenefit corporation in Charlottesville,Virginia, that has done work in the U.S. andelsewhere in the world.

Samson Environmental Center, Darrow School,110 Darrow Road, New Lebanon, NY 12125

(518) 794-6011 www.darrowschool.org Call to arrange a visit.

Worrell Water Technologieswww.livingmachines.com



Now sharpening reel lawn mowers.


Fifty South is a place of love. Behind its humble exterior are a team ofhuman beings that love what they do, and care deeply about the localcommunity, the earth that provides our sustenance, and the farmerswho supply much of the food that is masterfully prepared for all whoenter their doors. Locally sourced, creatively crafted, and wonderfullyflavored, you’ll love the food at “Fifty South.” It is after all, all aboutlove. They love cooking for you. They love serving you. And you’ll lovecoming back. Frequently.Eco-LOCAL Living: How long have you been in business and whatinspired you to get started?Kim Klopstock: I have been catering for almost 20 years and in therestaurant business about 4 years. I was an artist living on a 7 acrefarm with my two children, growing most of our own food, heatingand cooking on a wood cookstove summer and winter while caring forour two sheep, and Snorky our pet pig. I soon realized that I couldn’tsupport my family on my artwork and love alone. Since entertaininghad been a part of my upbringing and life I figured I could start acatering company… I am not sure what I was thinking that made mego from being a stay at home mom/artist to lets start a cateringbusiness/ entrepreneur. But somehow, I did it! So 4 years ago,needing more space for my catering business, I found this great place,and three months after we bought the place the economy almostcrashed…so back to the drawing board and Another huge learningcurve. I love it! ELL: What's the best part about your job? Kim Klopstock: The people I meet and the people that I have theprivilege of working with.ELL: Why do you choose to operate your business in Ballston Spa asopposed to somewhere else?Kim Klopstock:Two reasons really, I like the space, plenty of parking,and easy access to the Northway. I also love the fact that I am adestination place, not a place driven by tourism. There is no pretense

in Ballston Spa; it is a beautiful community with some amazing peoplethat don’t feel it necessary to tell everyone how wonderful they are. Ilike that spirit, I like the community pulse….Ballston spa is historic,progressive and artistic - all the things that ring true to me.ELL: Why do you think it’s important to keep it local? Kim Klopstock: Local is an interesting word. I like the idea ofsupporting my community, my farmers, my local independent businessowners, rather than the big box stores and more industrial vendors.However the reality is, that in my industry to truly be local we wouldall be eating venison and root vegetables in the winter. For me, localalso means sustainable, it means community, reaching out and beinga part of a community of people, helping to sustain one another,through business, friendship and service. For me local is supportingfairly traded products, fish that is sustainably harvested, meats thatare slaughtered in a human way, recycling and composting.ELL: What locally owned business (other than your own) could you notlive without? Kim Klopstock: My health food storea and my farmers.ELL: What are some of the things you do to help make the world alittle bit better? Kim Klopstock: I think the idea of making the world a better placebegins with living a good and honest life. Making amends whennecessary and trying to do the right thing not only for your self but forothers. For me part of that was raising two conscious children whowill in turn go into the world and continue to make a difference. I havealways tried to do my best, using only the highest quality ingredients,supporting local and regional farmers, while supporting many of ourlocal and national charitable organizations with either donations orcatering their fund raising events. On an more day to day basis werecycle, compost, feed two “family” pigs our non-meat refuse, recycleour cooking oil, the boxes our eggs come in from our farmer… the listgoes on and on.ELL: What do you like to do in your free time? Kim Klopstock: Gather with my family and friends which usuallyinvolves food and an activity. I love to sail, swim, garden and dance!ELL: What's the best advice you've ever received? Kim Klopstock: That human beings are not perfect and that if wemake a mistake to own up to it and make it right; to live a life that Ican look back on and be proud of. to be honest and generous.Remember the bigger picture.ELL: Our Facebook fans want to know: What is it that sets you apartfrom the national chains and promotes loyal, repeat customers?Kim Klopstock: The sense of family, community and quality.ELL: Our Twitter followers want to know: What drives you to keepdoing what you do?Kim Klopstock: I am crazy! I mean about what I do, I love it. Whoelse gets to be surrounded by such a wide and diverse group of people,eat great food and create experiences for people that will make adifference in their lives...not to mention the camaraderie that weexperience while we are working together to create these experiences.It’s a rush…it’s a good life!

Kim KlopstockEco-LOCAL People

Get to know Kim Klopstock and the team at Fifty South Restaurant, Route 50, North of Ballston Spa


THE WHOLESALE MARKETThe weekday wholesale market

provides an opportunity for farmers tosell in bulk directly to retailers, buying

groups and consumers. Farmers areset up at the market Monday,

Wednesday and Friday morningsstarting at 5:30AM until the end ofOctober. Prices and availability are

listed on our website. Come early forbest selection!

THE WHOLESALERSSeveral wholesalers at the market arepermanent tenants and buy directlyfrom farmers. This gives farmers an

opportunity to sell in bulk directly tocompanies who deliver products tostores and restaurants throughoutupstate New York. Wholesalers willgenerally sell to the public and are

usually open from 5AM to 1PM.

THE SATURDAY RETAIL MARKETEvery Saturday through the end ofOctober, farmers and other vendors

set up under the shed pavilion to selllocally grown and locally made

products. Special events and festivalsinvolving community groups bring

hundreds o to the market every week.The Saturday market is open from9AM to 1PM. Visit our website for

updates on what’s happening week toweek.

Capital District Cooperative, Inc.,HOME OF THE

A J Rinella & Co.D. Brickman, Inc.

Decker’s Produce, Inc.Black Horse Produce, Inc.

Harvest Cut, Inc.Esposito’s Flowers & Produce

Pray’s Farmer’s Market

A REGIONAL FOOD HUB SERVING UPSTATE NEW YORK SINCE 1933381 Broadway Menands, NY 12204 • 518-465-1023 • [email protected]

CapitalDistrictFarmersMarket.org

Farmers Market in Menands

Documents

eco-LOCAL Summer 2011