Central New York Magazine - July/August 2023

OUR L UA ANN

FOOD ISSU

H O T

E

P O T A T O !

CNY RE STAU R ANTS GO BE YOND THE SALT Y LIT TLE SPU DS

VIRTUAL KITCHENS DELIVER ON TASTE AND TRENDS POUR ONE OUT AT NEW AND SOONTO-OPEN BARS EXPANDING FOOD ACCESS AND LOCAL AGRICULTURE

ROBOTIC SURGERY:

Experience Matters Getting you better, sooner. It’s why more patients are choosing Crouse Health — and why our minimally invasive robotic surgery program continues to grow. In fact, Crouse has the largest robotic surgery program in the region, with the most surgeons performing a wide variety of procedures — more than 15,000 since 2008. The result? The most experienced team using the latest innovative techniques to get you back to health faster. And more reasons to say,“Take Me to Crouse!”

C R O U S E

R O B O T I C

S U R G I C A L

T E A M

crouse.org/robotics

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Our wide selection of quartz offers the luxury look of granite. See and feel the difference in our showroom and find the right fit for your next project. All countertops are custom made locally by our skilled craftsmen.

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ON THE COVER

PRESIDENT

EDITOR IN CHIEF

Tim Kennedy

Amy Bleier Long 315-282-8553 ableierlong@advancemediany.com

ASSOCIATE PUBLISHER OF THE GOOD LIFE

Annette Peters 315-282-8527 apeters@advancemediany.com SENIOR DIRECTOR OF MARKETING

Lindsay Marlenga lmarlenga@advancemediany.com CIRCULATION MANAGER

Gerry Bauer 315-470-3118 gbauer@advancelocal.com MAGAZINE/EVENTS SALES MANAGER

ASSISTANT EDITOR

MJ Kravec 315-766-7833 mkravec@advancemediany.com DESIGNERS

Susan Santola ssantola@advancelocal.com Kimberly Worner kworner@advancelocal.com CUSTOMER SERVICE

315-282-8622 SUBSCRIPTIONS

Jennifer K. Queri 315-282-8622 jqueri@advancemediany.com

Potato-based dishes are hot in Syracuse.

Image, Shutterstock.

Cover design by Susan Santola. See story, page 42.

Contact Jennifer Queri or visit readcnymagazine.com

The Good Life, Central New York Magazine (ISSN 1931-194X) is published six times a year by Advance Media New York, 220 S. Warren St., Syracuse, New York 13202. The Post-Standard © 2023.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic/digital, mechanical photocopying, recording or otherwise, without written permission.

All material submitted to Central New York Magazine becomes the property of Advance Media New York, publishers of The Post-Standard and Central New York Magazine. It will not be returned. Such a submission, to name a few examples, may be a letter to the editor, a cartoon, a picture, a poem and the like. Any such material may be excerpted, edited for length or content, and may be published or used in any other way. For example, on Syracuse.com or in The Post-Standard.

ADVERTISING ACCOUNT REPRESENTATIVE

Debbie Feeley 315-282-8573 dfeeley@advancemediany.com

ALL

GOOD HERE!

An annual subscription to Central New York Magazine is the gift of positive and uniquely CNY stories.

Celebrate year-round with an award-winning, regional keepsake that highlights CNY dining, attractions, travel, events, arts and more.

Visit readCNYmagazine.com to learn more.

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LUXURY IS EVOLVING. EVOLVE WITH IT. Designed to leave a luxurious impression, the BMW 7 Series offers a whole new take on elevated style, substance and innovative design.

State­of­the­art features like the BMW Curved Display, Automatic Doors, 31'' BMW Theater Screen, and a Panoramic Sky Lounge LED Roof are just a few details of the BMW 7 Series that make it undeniably alluring.

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Burdick BMW 5947 E. Circle Drive Cicero, NY 13039 (315) 459­6000 burdickbmw.com ©2023 BMW of North America, LLC. The BMW trademarks are registered trademarks.

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Editor ’s letter As always, we’d love to hear from you about story ideas, thoughts, tips, suggestions, you name it.

Drop us a line at cnymag@ advancemediany.com.

And now, a word from our contributors:

I’ve got hungry eyes story behind summer event series Party

Susan Kennedy

Meryl Streep as Julia Child

in the Square, meet the maker behind the

is asked by Stanley Tucci,

most adorable robot sculptures, recognize

playing her husband Paul,

a teen who turned his own chronic illness

what she really likes to do.

into compassionate outreach, and learn

“Eat,” she proclaims with a

more about canning the fresh produce

mouth full of food.

available throughout the season.

“Noah exudes optimism despite the setbacks he endures with his health.

I learned he practices positivity daily, with intention.

I’ve taken his lessons to heart in my own life!”

Me, too. I love eating — especially at

While editing these stories, my

restaurants because I don’t like cooking —

appetite was whetted more than once.

and we have a wealth of delicious options

Thankfully I had the privilege of trying

available to us here in CNY. The creativity,

a few dishes during photo shoots (and

technique and cultural elements

I confess to snacking on a few unique

expressed through food and drink are

flavors of chips — try the Korean honey

always fascinating to me. In this issue we

chili Doritos). I hope after reading you’ll

share a look at just some of the many ways

try the spots that appeal to you and let us

a humble ingredient (the potato) can be

know what you liked.

transformed. We also provide an overview

I am honored to share that in the time

of ten ghost kitchens that have popped

since our last issue printed, the magazine

up in Syracuse over the last two years and

has won several awards, including first

highlight two recently opened cocktail

place for Overall Magazine Excellence

and beer lounges along with a sneak peek

from the New York Press Association

of four more bars coming this summer.

(best in the state!) and Best Magazine at

The reality is, though, that not everyone

the Syracuse Press Club awards. We don’t

in our community has the ability to enjoy

do this work for the awards, but it is very

fine dining and craft beverages or even

nice to be recognized.

has access to healthy options, which

We hope you enjoy this issue!

is why we felt it was important to call attention to a number of individuals and organizations working to create solutions to food access problems (page 64).

In our regular departments, we stop into a store curating a selection of interesting snacks from around the world, explore the 6

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On writing about Noah’s Care Bags

Amy Bleier Long ableierlong@advancemediany.com

Amelia Beamish “I don’t typically shoot food anymore but it’s where my career started (RIP Village Voice), so it was such a fun little diversion, tasty too!”

On shooting some of the ghost kitchen dishes

PHOTOS BY KAYLEIGH TARBET, AMELIA BEAMISH, JOHN BERRY

I

n the movie “Julie & Julia,”

Institute for Human Performance Millions raised for research

Upstate Golisano Children’s Hospital Over $62 million raised for children since 1977

Upstate University Hospital Over $3 million in annual donations Heliport Funded the first helipad

PATIENT CARE Madison Irving Over $6 million to be raised for Golisano Center for Special Needs

RESEARCH EDUCATION Upstate Foundation Since 1976

Psychiatry and Behavioral Sciences Funding for adult and pediatric patient services

COMMUNITY HEALTH & WELL-BEING

Upstate Cancer Center Five years consistent annual fund giving

Nappi Longevity Institute Future home for brain health research Joslin Diabetes Center Campaign raised money in 1995 to bring

Upstate Foundation

Where your gift impacts the health of the entire region Since 1976, The Upstate Foundation, Inc., has been a beacon of hope as a public charity where those with philanthropic intent give to support Upstate Medical University and beyond. We partner for impact in the following areas: • Patient health care • Education of future health care providers • Scientific research • Community health and well-being Thanks to generous supporters of the Upstate Foundation, world-class health care is provided; scientific research effcts current and future medical care; scholarships for students in various areas of health care education can continue; and our Central New York community at large receives services such as Upstate’s Housecalls for the Homeless program, which provides medical care to the homeless living in the streets and shelters of Onondaga County.

For nearly 50 years, the Foundation has had the distinct pleasure of working with those who give philanthropically with an altruistic desire to help others – which is truly a reflection of their values. The Foundation offers a variety

of ways you can achieve your charitable goals, by using vehicles such as donor-advised funds and charitable gift annuities; supporting an existing fund or endowment; or creating your own!

While giving during one’s lifetime is both rewarding and impactful, the option to leave a legacy gift upon death can be a significant message one leaves to family and community. Dr. Carrie Roseamelia, former associate professor at Upstate Medical University, is leaving a gift that will live in perpetuity. (Be inspired by her story in this edition.)

By working with members of the experienced Upstate Foundation team, they can help you connect your passion and philanthropic goals for the benefit of others.

To read Dr. Roseamelia's complete story, www.UpstateFoundation.org/LegacyGiving For more information call Upstate Foundation at 315-464-6490.

www.UpstateFoundation.org

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Contents

42 This Spud’s for You

50

8

54

64

Raising the Bar

Ghost Town

Bringing Everyone to the Table

New and coming-soon bars offer different ways to drink.

Virtual kitchen concepts are heating up across our area.

The relationship between fresh food, identity and access.

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PHOTO BY ALAINA POTRIKUS BECKETT

There are more ways to make potatoes than brine and butter.

Departments

11

79

It’s All Good 11 Ways to embrace the season

64

15 Positive Vibes: Beditation 16 Our Town: East Syracuse 19 Market Trends: What’s hot for summer

29 Good News 29 King of Exotics Snack Shop 30 Downtown Doings: Party in the Square 33 Caught Doing Good: Noah’s Care Bags 37 The Seen: A pictorial review of CNY’s social gatherings

54

75 Making Good 75 Food Bank pasta sauce 79 Farm to Table: Pewter Spoon’s Frankie Egg Sandwich

PHOTOS BY ALAINA POTRIKUS BECKETT, RISE, KOFTA BURGER, THE WHISKEY COOP

83 Down to Earth: Can it 86 Art Profile: Jeremy Wilken, creator of Woah-Botz

In every issue 6 Editor's Letter 91 Galleries

50

97 Flashback with OHA: CNY chip makers 98 Last Word: With “The Blueberry Guy” Phil Williamson

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It ’s all good POSITIVE VIBES • OUR TOWN • MARKET TRENDS

IN SUMMERY

BY M J K RAV EC

It’s a pink-orange glow of the morning sun, a whir of crickets and a hint of jasmine.

Summer sweetness comes on a breeze and lingers not long enough before she says goodbye. Here are seven of our favorite

PHOTO BY SHUTTERSTOCK

ways to indulge in the season now.

It ’s all good

P O P S TA R Put leftover watermelon to good use and make popsicles. Combine 2 cups watermelon and ½ cup strawberries in a blender. (For an adult version, you can add one cup of rosé wine). Pour into ice pop molds and freeze. A juicy treat on those extra humid summer days.

AT TA G R I L L Make this summer your best grilling season ever with this tip from foodnetwork.com. After cooking meat on the grill, allow it to rest between five and 15 minutes before serving. The larger the piece of meat, the longer the rest time.

Doing so allows juices within the meat to redistribute throughout, resulting in a more succulent bite.

HIP IN THE SQUARE Hanover Thursdays is back. The four-week outdoor summer music series started in 2022 and featured local and regional musicians on stage, along with local makers and vendors. Concerts take place 5 to 9 p.m. every Thursday in August in Hanover Square, downtown Syracuse. Free. For more info, visit hanoverthursdays.com.

Keep mosquitoes away with pots of lavender, rosemary, thyme and basil. The plants contain natural oils that emit a fragrance that naturally repels mosquitoes.

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PHOTOS BY SHUTTERSTOCK

H AV E YO U H E R B ?

PHOTOS BY WARNER BROS., SHUTTERSTOCK

B E R R Y B R E A K FA S T

PINK ABOUT IT With the release of Greta Gerwig’s new movie “Barbie” on July 21, Barbiecore is all the rage. This hot pink (or any pink) aesthetic is upbeat, hopeful and bold — unlike the subtle colors of last year’s Coastal Grandmother trend. Embrace it in your home decor with fun pink wine glasses, toss pillows or artwork, wear it with hot pink accessories such as shoes, hats or scarves — or go all out from head to perfectly pink toes.

With berry season in full swing, start your morning with a seasonal smoothie: Combine one cup of strawberries, one cup of blueberries and one cup of raspberries with one cup milk, one cup Greek yogurt and three to four ice cubes.

Mix ingredients in a processor or blender. Serve in a tall glass and sip while watching the summer sunrise.

The American Italian Heritage Museum celebrates the Italian-American experience.

Our historic building houses exhibits on immigration, folk arts, music, military service, and more! Visit our gift shop and thrift store with many unique items. Custom tours with dining and food options are available for groups.

We are open and look forward to seeing you. Ciao!

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1227 Central Avenue Albany, NY 12205 (518) 435-1979 info@americanitalianmuseum.org www.americanitalianmuseum.org J U LY/A U G U S T

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SHAKE IT Everson Museum of Art presents the art and food series Salt & Pepper, “a lively conversation between a chef preparing their meal, and an artist working on their craft. The artists and chefs will discuss the culture, history and techniques inherent within their given creative practices,” according to Everson’s website. The next event pairs Cake Bar’s Duyen Nguyen and artist Ellen Blalock (left), 6 to 7 p.m., July 20. Go to everson.org/connect/salt-pepper.

OOpen pen FFa arrm m DDay aay y Farm July 29, 2023 10am - 4pm Come celebrate the farms of Madison County!

27 Farms Fruits & Veggies Tours Food Trucks Fun for All Ages Tastings Animal Interactions

Scan to learn more

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PHOTOS BY SCHWEINFURTH ART CENTER, ALAINA POTRIKUS BECKETT

It ’s all good

It ’s all good

POSITIVE VIBES

YOU CAN BED ON IT An easy way to meditate makes your morning even better

BY M J K RAV EC

The practice of meditation has been around for centuries, used by various cultures and religions as a way to connect more deeply with the inner self and soothe the mind.

According to healthline.com, meditation helps diminish negative thoughts and stress, while helping to manifest positive outcomes and experience the peace of being in the moment. Additionally, research shows that meditating on a routine basis can help lower blood pressure, anxiety, depression and stress hormones such as cortisol and adrenaline, help improve sleep and boost immune function.

Sounds good, right? But many of us lack the time to meditate. If a busy schedule keeps you from taking time for yourself, try sneaking in five minutes a day with “beditating” or meditating while lying in bed. This practice comes from Laurence Shorter, author of “The Lazy Guru’s Guide to Life: A mindful approach to achieving more by doing less.”

To practice: Try these exercises from fitandwell. com. Set your alarm five minutes early. Before getting out of bed, lie on your back with your arms at your sides, palms up and legs straight (or with your knees bent to help stretch your spine — whatever feels more comfortable.) Close your eyes

ILLUSTRATION BY SHUTTERSTOCK

and focus on where you are. Notice your breathing, the feel of the sheets against your skin, the weight of the blanket on your body. Listen to the birds outside. Continue focusing on these things until you feel relaxed. Next, think about the day ahead and prioritize what you’d like to accomplish. By giving yourself time to think, you’ll approach the day with a clearer head and focus.

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It ’s all good

OUR TOWN

East Syracuse

BY LORNA OPPEDISANO

Though the village of East Syracuse is small, covering just about 1.6 square miles, it has much to offer and its proximity to downtown Syracuse and other nearby amenities makes it a desirable place to live. Community-minded to the core, residents remain close to each other, stay active in the local government and support locally owned businesses. The East Syracuse Minoa Central School District is renowned for its strong STEM education model. East Syracuse is predominantly suburban but the area has a long history of manufacturing.

SHOP LOCAL Satisfy your sweet tooth at Hercules Candy Company, family-owned and -operated for more than a century. Peruse clothing, household items, electronics, books and more, all for a good cause, at the Thrifty Shopper, which benefits the Rescue Mission. Dress up your home and garden with plants and flowers from Zerrillo Gardens. Stop by Honey & Things for honey from the owner’s hive and bee-inspired products. Find black-and-white checkered hand-painted home decor at The Crazy Chair Lady. Stroll down memory lane with the selection at Syracuse Vintage Vinyl. Give recognition with awards and personalized gifts from The Pen & Trophy Center. For special events or just a pick-me-up, visit Whistlestop Florist. Upgrade your kitchen or bath with Syracuse Tile & Marble.

Top, caramel made by Hercules Candy Company. Above, stuffed lobster at Lalalu.

HAVE A DRINK Catch up with friends over a drink at the Caboose Inn, CrossRoads Tavern or Highland Bar & Grill. Enjoy the wings and a cold one at The Beginning II. Or, if you want to pair a beer with a juicy burger, head to Golden Spike Pub. For great variety and a good price point, check out Liquor World of Syracuse. Nearby Underground Beer Lab offers locally brewed craft beer.

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Start your day off with breakfast at Ellie May’s Diner, formerly Al’s Village Diner, or the Redwood Diner. If you want to keep it simple, grab a donut at Serres Donut Shop, a familyowned East Syracuse staple since 1981. Have a slice at Kostas Pizza House, a Greek restaurant that also serves calzones, wings, subs and, of course, gyros and baklava. Twin Trees Pizza is another option for a pie — “Famous for Pizza,” as the shop’s front window reads — offering everything from pizza and wings to desserts.

Pile on the pastrami and other deli favorites at Touch of Broadway Delicatessen. Call Chengtu for Chinese takeout. Enjoy an ice cream cone at Byrne Dairy before heading to dinner. If you’re in the mood for Mexican, try Mi Rancho Mexican or Tulum Mexican Restaurant. For an Italian American restaurant with a family atmosphere, visit Vito’s Ristorante. For a bite and a game of 10 pin, visit Sandy and Sons, located in The Village Lanes of East Syracuse. Near Carrier Circle, find Lalalu, an innovative Italian restaurant.

PHOTOS BY CRAIG ANDRIANOS, CHARLIE MILLER

GRAB A BITE

PHOTO BY MICHAEL GREENLAR, JOYELLE RONAN, DENNIS NETT

THINGS TO DO

GET OUTSIDE

Book your next event at The Guest House or Silver Street Event Center. Check out a book at the East Syracuse Free Library, which also offers a variety of programming for all ages. Brush up on your art skills at Eye Studio Arts, with class options such as drawing, painting, glass fusing, wheel throwing and cooking. For fitness classes and personal training, visit Kathy Caiello’s Fit Stop. Enroll your kids at the Syracuse Children’s Theatre, a theatrical training ground. Bowl the perfect game at The Village Lanes of East Syracuse. Play a round at Arrowhead Golf Course, Wa-Noa Golf Club or The Links at Erie Village. Catch a game of Challengers Baseball at Carrier Park’s Field of Dreams.

Spend the day in the sun at Ellis Field Park. Whether you want to swing at the playground, play a game on the field or go for a swim at Hanlon Pool, there’s a little something for everyone. Have a game of catch at Hennessy Park, located behind East Syracuse Elementary School. Outside of the village, you’ll find Maxwell Park, complete with picnic shelters, softball fields and, coming soon, pickleball courts.

Above, Challengers Baseball at the Carrier Park Field of Dreams opening at the Willis Carrier Recreation Center in East Syracuse.

Far right, Eye Studio.

Right, the East Syracuse Minoa Marching Band performs in the East Syracuse Memorial Day parade.

ANNUAL EVENTS Visitors from around Central New York gather in East Syracuse each summer to enjoy the Community Concert & Fireworks at the East Syracuse Elementary School field.

Summer also brings the Taste of East Syracuse, complete with music, activities and, most importantly, local cuisine. Celebrate country and community at the Memorial Day parade and Fourth of July fireworks. When the cold weather hits, enjoy snowman building, ice skating, games and more at the Winter Festival.

“We love being part of East Syracuse!

Our local community is so supportive and proud of us...

They love spreading the word.”

Terry Andrianos, co-owner, Hercules Candy Company

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Time to Enjoy the Beautiful Weather 18

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It ’s all good

MARKET TRENDS

WE’RE COOL FOR THE SUMMER

BY AMY BLEIER LONG PHOTOS BY AMELIA BEAMISH

Keep it cool this summer with home goods and accessories made with natural materials, a nod to the lake life, striped items inspired by beachside awnings and seersucker, and chic hats for sun protection.

FLOAT ON, Sweet Tooth 8- by 10-inch digital print by Julia Draws, $15, Wildflowers at the McCarthy Mercantile, 217 S. Salina Street, Syracuse, 315-546-4919, wildflowersarmory.com.

I T ’S O N LY N AT U R A L

It ’s all good

MARKET TRENDS

BAND LEADER Headband, $10-18, MallyMae Boutique at The Shoppes at Two Twisted Sisters, 25 Syracuse Street, Baldwinsville, 315-430-7544.

DREAM WEAVER Elena tote natural, $52, Homie, 68 Main Street, Camillus, 315-663-4034, homieish.com.

TROPICAL TOUCH Sunshine wicker earrings, $22, Bev and Co., 18 E. Genesee Street, Skaneateles, 315-685-5064, bevandco.com.

SNEAKING SUSPICION Ellery natural sneakers, $89, Floridella Boutique, 406 S. Franklin, Syracuse, 315-741-7961, shopfloridella.com.

TAKE A BOW Raffia bow clutch, $148, J Michael, 173 Marshall Street, Syracuse, 315-471-4237, jmichaelshoes.com.

BELT IT OUT Woven belts, $18 each, MallyMae Boutique at The Shoppes at Two Twisted Sisters.

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COME AROUND Rora round coffee table, $899, Fringed Benefits, 6825 E. Genesee Street, Fayetteville, 315-802-4353, fringedbenefitsdesign.com.

CARRY YOURSELF WELL Rattan-wrapped tray with brass handles, $199, Fringed Benefits.

BURN BABY BURN Handwoven candle, $34.99, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-6322192, paolakaygifts.com.

TAKING APPLIQUE-TIONS 20-inch cotton and jute applique pillow, $58, Inspired.

NAUTI BY NATURE Nauti knot napkin ring, $6, Inspired, 7468 Oswego Road, Liverpool, 315-622-3000, inspired-vhd.com.

LIGHT IT UP Wicker lamp, $34, Smith & Bell Trading Co., 25 Main Street, Camillus, 315-753-9875, smithandbell.com.

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It ’s all good

O H B U OY !

MARKET TRENDS

SAVE FERRIS Ferris cooler lunchbox in Stripe Saver, $29, First National Gifts, 2 E. Genesee Street, Skaneateles, 855-810-9076, firstnationalgifts.com.

CAPTAIN’S ORDER Wine snuggie, $5, Cazenovia Abroad, 67 Albany Street, Cazenovia, 315-655-3433.

FOR SAIL Short sleeve polo Kent ½, $175, Mr. Shop, 259 W. Fayette Street, Syracuse, 315-478-3938, mrshopsyracuse.com

JUST COASTING Scrimshaw melamine coasters/ dishes, $6 each, Inspired.

SAIL AWAY Dawn sail shorts, $54, Synple, 70 Main Street, Camillus, 585-615-3934, shopsynple.com.

HOLD FAST Boat napkin box and paper napkins, $54, Paola Kay Gifts.

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CAPE CRUSADER The Cape beach towel, $39.50, 20|East, 85 Albany Street, Cazenovia, 315-815-4540, 20-east.com.

VESTED INTEREST Hooked pillow, $52, Inspired.

SIGN OF THE TIMES Wooden sign, $39.99, The White Sleigh Ltd., 24 E. Genesee Street, Skaneateles, 315-685-8414, thewhitesleigh.com.

WARM FEELINGS Fish Bellies therapy corn bag, $42, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-632-2192, paolakaygifts.com.

WOODEN IT BE NICE Beach couple, $6.99 each, Witty Wicks, 190 Township Boulevard, Camillus, 315-672-3110, wittywicks.com.

SEAS THE DAY Finlay dress in Regatta, $67, Bev and Co.

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E A R N YO U R S T R I P E S

It ’s all good

MARKET TRENDS

HOLD IT Striped ceramic canister, $16, BeeKind, 118 Milton Avenue, Syracuse, 315-299-6073, beekindsyracuse.com.

TRUE BLUE Poplin striped tiered dress, $79, Fashion Rescue 911 Boutique, 52 Oswego Street, Baldwinsville, 315-857-6690, fashionrescue911.com.

WITH THE BAND Beach towel in teal, $38, H. Grey Supply Co., 53 Albany Street, Cazenovia, 315-815-5016, hgreysupplyco.com.

PUT IT IN REVERSE Two-piece reversible bag, $49.95, Two Twisted Sisters, 25 Syracuse Street, Baldwinsville, 315-638-1955, oliveseaterybville.com.

CASUAL COOL Hemp Tencel shirt in warm multi stripe, $99, H. Grey Supply Co..

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STAY IN THE LINES Striped tank, $84, Nicole M. Boutique & Gifts, 7070 Cedar Bay Road, Fayetteville, 315-446-1576.

JUST MY STRIPE The Emry Shorts, $58, KàBee Boutique, 60C E. Main Street, Marcellus, 315-673-7266, shopkbboutique.com.

COMING IN CLUTCH Beltran clutch, $24, Bev and Co.

THE WIPE STUFF Seaside Stripes kitchen tea towel, $17, Synple.

A SUCKER FOR IT Seersucker top, $36, Apricot Lane Boutique, 6811 E. Genesee Street, Fayetteville, 315-870-9181.

DRESS TO IMPRESS Keya smocked maxi blue dress, $74.99, The White Sleigh Ltd.

TIME IS TICKING Ticking stripe napkins, $20 for four, Inspired.

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AHEAD OF THE GAME

It ’s all good

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MARKET TRENDS

THAT’S FEDORABLE Retro hat, $36, Paola Kay Gifts.

ANOTHER ROUND Wide brim hat pastels, $48, Paola Kay Gifts.

CAP-TIVATING Trucker hat, $34, Emma + James, 25 Jordan Street, Skaneateles, 315-685-2747, shopejclothing.com.

SHADY, LADY Sunhat with white ribbon, $38.99, The Rose Cottage, 214 S. Manlius Street, Fayetteville, 315-637-1330, therosecottageny.com.

GO FISH Khaki Solarweave Floater hat, $29.98, Roland’s Men and Boys Store, 14 E. Genesee Street, Skaneateles, 315-685-7389, rolandsofskaneateles.com.

WE GOT THE BEADS Davina floppy hat, $32, Nicole M. Boutique & Gifts.

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GET DOWN UNDER Petite Sedona paper braid camel, $53, Colorful Inspirations, 170 Township Boulevard, Camillus, 315-320-4364, colorfulinspirations.com.

BRIMMING WITH STYLE Laguna raffia/paper in natural/white, $67, Colorful Inspirations.

YOU’RE COVERED Olive poly/nylon Breezer hat, $29.98, Roland’s Men and Boys Store.

CROWNING GLORY Halekulani sunhat, $40, KàBee Boutique.

CAP-TURE THE FEELING Endless Summer trucker hat, $34, Sea Culture, 11 Jordan Street, Skaneateles, seaculturebrand.com.

BUCKET LIST Sol bucket hat, $32, Emma + James.

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J JO O II N N U US S A AS S

WE PUT LOVE INTO ACTION T TH H II S S S SU UM MM ME ER R !!

REGISTER REGISTER

TODAY TODAY

JULY JULY 29, 29, 2023 2023 Ride Ride & & Run Run for for the the Rescue Rescue »» Long Long Branch Branch Park Park »» RideandRun.org RideandRun.org »» Use Use code code THEGOODLIFE THEGOODLIFE for $10 of f for $10 off through through July July 11

Choose from a variety of races– perfect for any skill level. We offer a Choose from a variety of races– perfect for any skill level. We offer a 62, 40, 20, 10-mile bike ride, along with a 2-mile family fun ride, and a 62, 40, 20, 10-mile bike ride, along with a 2-mile family fun ride, and a certified 5k! Each mile you bike or run and every dollar you raise helps certified 5k! Each mile you bike or run and every dollar you raise helps us support those who need it most in our local community. us support those who need it most in our local community.

A A UG UG UST UST 7, 7, 2023 2023 Mission Mission Possible Possible Golf Golf Tournament Tournament

»» Skaneateles Skaneateles Country Country Club Club »» MissionPossibleGolf.org MissionPossibleGolf.org »» 10 Shotgun Start 10am am Shotgun Start »» 4 Dinner & Awards 4pm pm Dinner & Awards

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The Mission Possible Golf Tournament is a Captain and Crew format The Mission Possible Golf Tournament is a Captain and Crew format with 18 holes of golf and a shotgun start. Enjoy raffle prizes, contests, with 18 holes of golf and a shotgun start. Enjoy raffle prizes, contests, breakfast, lunch, and dinner on the beautiful Skaneateles Lake. breakfast, lunch, and dinner on the beautiful Skaneateles Lake.

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Good news DOWNTOWN DOINGS • CAUGHT DOING GOOD • THE SEEN

SNACK ATTACK Snacking is serious business for

just a few locations, and offer nuanced

Greg Capers and his cousin Leviticus

flavors with fewer additives than U.S.

Freeman. Since October 2021, their

snacks. Capers works hard to fulfill

Solvay store, King of Exotics Snack

special requests and to have options for

Shop, has been drawing in the curious

people with allergies or other reasons

and adventurous with items like

to not eat certain ingredients (such as

Smoked Turkey Cheetos, Hot Chili

pork gelatin).

Squid Lays, Cadbury Choco Coated

Beyond satisfying hunger, exploring

Oreos, Fettucine fruit gummies and a

the ingredients and flavors from other

variety of refreshing juices and sodas

countries helps people appreciate and

from around the world.

understand others’ cultures, they say.

The products hail from Saudi Arabia,

The store is open six days a week and

Trinidad, China, Thailand, Greece,

orders can be placed through Grubhub.

Jamaica, Canada and Mexico to name

Test out free samples on Tuesdays.

PHOTO BY AMELIA BEAMISH

For more information: 2010 W. Genesee Street, Syracuse, 315-883-0042, King of Exotics Snack Shop on Facebook, @snaxshop315 on Instagram and TikTok.

Good news

DOWNTOWN DOINGS

Revelers dance to music by The Blacklites at Party in the Square in 2021.

TAKIN’ IT TO THE STREETS Reviving a summer event tradition

BY NICOLE MOSS UNDERWOOD

bers Party in the Plaza at the Federal Building. Starting in 1980,

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This year’s series starts Wednesday, July 26 and ends just before the New York State Fair.

thousands of revelers would pack the block at 100 S. Clinton

DiGiorgio wants to recreate the Party in the Plaza festivity

Street for warm summer nights, great bands, dancing, drink-

because he fondly remembers his experiences during the summer

ing and a good time. The event series, organized by the Up-

of 1998. Working a block from the Federal Building, DiGiorgio

downtowners, enjoyed decades of success and profits benefited

would go there every Wednesday night after work. “I would hang

downtown charitable organizations. After a decline, organizers

out, have a few drinks, catch a few bands and then hit a few bars

in 2009 turned the party into Obcityan, a more upscale rooftop

downtown afterwards with friends,” DiGiorgio says. “It was fun.”

nightclub on top of the Washington Street parking garage, but

Bringing the fun back is what this is all about for DiGiorgio,

crowds did not show up for this concept and venue change. The

who calls it a “spiritual revival” held a stone’s throw from the

next year the event went on hiatus, due to cost and competition,

original location. Similar events have been staged in other ar-

and ultimately never returned.

eas, but DiGiorgio is trying to continue the tradition in the heart

Now Syracuse native Mark DiGiorgio is trying to bring Party

of downtown. After all, the Updowntowners’ intent was to use

in the Plaza back, reimagined as Party in the Square in Clinton

the event to draw people to the city and promote the neigh-

Square with four weeks of live music, drinks and food trucks.

borhood’s businesses and activities. Moving it someplace else

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J U LY/A U G U S T

PHOTO BY SCOTT SCHILD

Anyone who has been in Syracuse long enough likely remem-

“would be like taking the Brooklyn Dodgers

drink and food truck vendors and sponsors,

lanyards. This year, Turning Stone Casino

and moving them to LA — it just doesn’t

or the implementation of new ideas, such as

and Northside Collision have purchased

make sense,” he says.

VIP corporate packages, retail vendors like

VIP packages, while Syracuse Challenger

His first attempt to bring that feeling back

CoCo’s Bling Paparazzi and informational

Baseball will be purchasing a VIP package

was thwarted by COVID in 2020. However,

vendors, such as PTM Solar & ACP and

as part of a fundraiser. “We’re anticipating

he did get the event up and running in 2021

Exceptional Family Resources.

150-200 people at the Challenger fundrais-

and now it’s in its third year, with crowds

With VIP packages, businesses can book

steadily growing. Party in the Square is

their own private tent, which features access

er,” DiGiorgio says.

DiGiorgio would like to make fundraising

evolving and changing each summer, but

to a private bar, vouchers to food trucks,

another aspect of the event and is looking

some elements stay the same, including

security cards to get into their tent and

for other ways to use Party in the Square to

booking some of the bands that played the Party nearly twenty years ago, like The Blacklites and the Billionaires.

“Everyone I talk to about it, that remembers the old Party in the Plaza, is always excited to hear that something similar is back downtown,” DiGiorgio says.

Left, Dan Elliott and the Monterays perform at Party in Plaza at the Federal Building. Below, Vince Gerace of Kirkville and Joanne Pike of North Syracuse kick up their heels at the final Party in the Plaza of summer 1986.

This year’s musical line up will include upstate bands Vagabonds, Wagner3000, Crushing Midnight and Between Covers as openers. Headliners are both local bands with big followings — like Dark Hollow, a Grateful Dead tribute band, and Little Queen, performing the music of Heart and Pat Benatar — and national acts, with alt rockers Sponge and Syracuse-based Sophistafunk taking the stage. “There aren’t too many places around that bring in national touring bands,” he says. “The amphitheater is great,” but unlike the amphitheater, it’s free to listen to the bands at Party in the Square.

Attendees will also be able to enjoy dishes from local food trucks, such as Oompa Loompyas, Happy Eating Grounds, Johnny Gee’s BBQ, Elbita’s Cocina and a snack vendor called JawnsOver, known for its selection of rare munchies. In addition to beer and wine, Party in the Square has family-friendly options, like nonalcoholic slushies, soda, water and kids’ slushies. The PHOTO BY MICHELLE FRANKFURTER

event is pet friendly, so dog treats will be available, too.

Bringing back an event of this scale is a labor of love, and there is a lot of labor involved. It takes three days each week to set up, run and break down for each evening of Party in the Square. That doesn’t include the hours of preparation lining up bands,

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For more information: visit syrpartyinthesquare.com.

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Good news

DOWNTOWN DOINGS

help local charities. Last year, he promoted “sponges at Sponge,” which encouraged partygoers to bring a new cleaning sponge to the Sponge concert, an idea he will promote again this year. “If you bring an unopened sponge, you get two drinks for the price of one,” DiGiorgio says. Sponges are donated to the Samaritan Center, a Syracuse nonprofit that has been feeding the hungry for over 41 years.

The biggest challenge has been

“

E VERYONE I TALK TO ABOUT IT, THAT REMEMBERS THE OLD PARTY IN THE PLAZA, IS ALWAYS EXCITED TO HEAR THAT SOMETHING SIMILAR IS BACK DOWNTOWN.” Mark DiGiorgio

getting the word out. “We were just getting through COVID, and people were scared to go out, but we are slowly ramping it up” in terms of attendance, he says.

Party in the Square brings back a local tradition.

This season starts Wednesday, July 26 in Clinton Square.

DiGiorgio is eager to recapture the Party in the Plaza spirit: “To and meet other, new friends along the way. I am hoping to do the same for others by bringing back that tradition. So, if you’re reading this, go tell your friends about it and then come out and have a fun time downtown and make this summer concert series one

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to never forget!”

PHOTO BY SCOTT SCHILD

be able to wind down after work and have a few beers with friends

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Good news

CAUGHT DOING GOOD

Noah Satterlee, a junior at East Syracuse Minoa High School, runs Noah’s Care Bags, a project that provides necessities for parents and caregivers staying with a patient at a children’s hospital.

CHRONICALLY CARING A teen gives gifts of kindness to parents of sick children

BY SUSA N K E N N E DY

Seventeen-year-old Noah Satterlee opens the door to his home

But don’t dwell on the negative. Noah doesn’t. Nor does his

with a smile as bright as the early spring sunshine and blue sky

mother, Jennifer. “It’s important to acknowledge your strug-

sweeping Central New York that March afternoon.

gles,” she says. “We’ve always tried to teach our kids that even

junior can welcome people into his family’s home, so today is a

though things might be tough, you have a voice, a story, a path to positivity.”

good day. He feels well. He is not nauseous, feverish nor fatigued.

Jennifer says that while Noah and his brother, Jack, were

“Being sick, for me, is normal,” says Noah, shrugging. “It’s not

growing up she’d make a point each day to practice positive

a big deal anymore. It’s like, ‘Here we go again!’”

affirmations. Uplifting phrases covered the walls of their home.

The high school athlete and Model UN member has an im-

Conversations were pointedly guided to recognize the good side

munodeficiency. His body fails to produce enough antibodies

of things. Noah laughs and rolls his eyes at the memory. “I’m

to fight disease so he is more susceptible to illness, and when

not sure I really liked that at the time,” says Noah. “But now I

he does get sick, it often lasts longer and hits harder. Diagnosed

get it. It’s easy to feel sorry for yourself. It’s harder, but better,

at age 6, Noah has missed a lot of school over the course of his

to laugh. Try to laugh!”

young life and spent time in a lot of hospitals.

Noah’s path to positivity began at age 12. While planning a J U LY/A U G U S T

PHOTOS BY SUSAN KENNEDY

It’s not every day that the East Syracuse Minoa High School

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Good news

CAUGHT DOING GOOD

Above, Noah was diagnosed at age 6 with an immunodeficiency condition in which his body fails to produce enough antibodies to fight disease. Right, Noah with his mom Jennifer.

mitzvah — a Hebrew commandment of Jewish law loosely translated as a good deed — during preparation for his Bar Mitzvah, Noah got very sick and missed much of sixth grade.

On one occasion, he was rushed to Upstate Golisano Children’s Hospital. Then he was taken, with his mother, via ambulance to the Children’s Hospital of Philadelphia. His father scrambled to pull together childcare for Jack, grab some clothes and toiletry items in haste, jump in the car and hurry to Philadelphia to meet his wife and son.

Initially, Noah hoped to gather enough donations to make 100 Noah’s Care Bags. Word got out and donations poured in. Local

“I was relieved when Dad got there,” says Noah. “The hospi-

gas stations put out boxes to collect supplies. His grandparents

tal was caring for my needs, but Dad had supplies for my Mom’s

in Florida collected donations from church friends. For that in-

needs and I could see his arrival brought comfort to Mom.”

augural round as his Bar Mitzvah project, Noah donated nearly

Noah’s experience helped him decide on his mitzvah project

200 bags to Golisano. He didn’t want to stop. He spoke at a local

when he was released from the hospital. He launched Noah’s

poker charity tournament hoping to raise a few hundred more

Care Bags for parents and caregivers staying with a patient at a

dollars; the group donated $20,000. With that generosity, and

children’s hospital. The cloth bags are filled with toiletries for

others’, he turned his mitzvah into a 501(c)(3) charitable organi-

their physical needs, a candy bar to remind them to eat and a

zation and over the past five years has donated more than 4,000

positive message — like those from his childhood — for emo-

Care Bags to more than a dozen children’s hospitals across the

tional support. One of Noah’s favorite messages of hope is “Don’t

eastern United States, from Orlando to Albany.

stop trying just because you’ve hit a wall. Progress is progress no matter how small.”

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Jennifer laughs out loud and smiles. “Yes, we freak out, but try to do it quietly,” she says.

“Our families are often coming to our hospital in crisis with just the clothes on their backs,” says Jennifer Marsh, a social

Why something for the caregiver and not the patient? “They

worker at Upstate Golisano. Noah’s bags allow parents to tend

are freaking out that their kid is in the hospital,” explains Noah.

to their personal hygiene needs while remaining bedside with

“I just thought if the parent isn’t taking care of themselves, they

their children, she says. “I always say that Upstate takes care of

can’t take care of their child either.”

the children, but Noah helps take care of their parents.”

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“Our families are often coming to our hospital in crisis with just the clothes on their backs.… I always say that Upstate takes care of the children, but Noah helps take care of their parents.”

Jennifer Marsh, a social worker at Upstate Golisano

Notes of thanks come in from families across the country and Noah posts a few on his website. One mother, Monica, says she lives far from the hospital and found comfort in Noah’s Care Bag: “I needed this tonight and was happy it was there for me and gave me the time I needed to reboot and get cleaned up.

The Hershey Kisses are a bonus!! You’re amazing!!!” Another mom, Chrissy, says: “Thank you so much for your kind gesture, we are having a really hard time here in the PICU and we greatly appreciate this gift from you. Thank you for making a difference.”

Motivated by his life in and out of hospitals, Noah plans to study to become a physician. “I’ve seen what it’s like to be a patient, so now I can use that understanding to be a really good doctor and help others.”

Noah smiles as I point out he’s been helping others all along.

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For more information or to donate travel-sized toiletries, small candy or granola bars, visit noahscarebags.org.

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LEGACY IN ACTION GWEN WEBBER-MCLEOD My parents decided when they had four girls that they were going to teach us to take the world by storm. They saw educating us — teaching us about philanthropy and community service — as a way to fight racism and sexism.

I believe that the eye is the limit and I want to be known as a woman whose every step, every breath, left a gentle impression of good in the world. I am already being remembered the way I want to be. This is evidence my legacy is in action.

With strategic intent, I have designated my legacy gift to the Black Equity & Excellence Fund to ensure that the region remains an equitable place for my people. I hope my gift can be leveraged to give organizations serving Black children the opportunity to expose them to people, places and things beyond what could be limiting for them.

Angela Winfield and Lance Lyons at the REV Theatre Company in Auburn

Gwen Webber-McLeod pays homage to Harriet Tubman outside the NYS Equal Rights Heritage Center & Auburn NY Visitor Center. The bronze statue, sculpted by Brian P. Hanlon, is accompanied by a plaque featuring a quote from Harriet Tubman at an 1896 suffrage convention that reads: “I was the conductor of the Underground Railroad for eight years, and I can say what most conductors can’t say — I never ran my train off the track and I never lost a passenger.”

5for

CNY

Read more of Gwen’s story at cnycf.org/webbermcleod

315 . 4 2 2 .9 5 3 8 | C NYC F.O RG

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Good news

THE SEEN

APRIL 29

Fatties & Baddies Spring Edition The third installation of Fatties & Baddies, an intimate market celebrating plus-size products, services and vendors, took place in the subterranean McCarthy Mercantile in downtown Syracuse. Nicole and Kayla Guindon, owners of the recently closed Nectar Espresso Bar & Vintages, hosted the event. In addition to beverages and vintage goods from Nectar, shoppers browsed new, secondhand and thrifted clothing; accessories; art and handmade items; personal care products; kitschy finds and baked goods from vendors Cherry Pit, Chia Seeds & Vintage Rosebuds, Circle of Life Wellness, Critical Hit, Fat Girls Closet, Fatcat Baking, Fatal Error Art, Krystal’s Kitsch, McLemon’s Boutique, The Naughty Printmaker, Nonplussed Thrifts, Old Familiar Way, Patience Promises Love, Random Acts of Craft, Rhinestone Lifestyle, Slow Journey to Nowhere and Total Recall. Singer Mary Nickson serenaded shoppers as they browsed.

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1. Fatcat Baking sold their tasty vegan treats and Fat Girls Closet displayed racks of plus-size clothing

PHOTOS BY AMY BLEIER LONG

2. Mary Nickson performed throughout the event.

3. A shopper perused a rack from McLemon’s Boutique.

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Good news

THE SEEN

APRIL 21

Syracuse Fashion Week: Underground One of three events during Syracuse Fashion Week, a biannual celebration of fashion in Central New York, went underground at Sharkey’s in Liverpool with an adults-only show featuring a karate demonstration, Shakespeare, a ukulele solo, a bed of nails and plenty of apparel. Other events of Fashion Week included its Local Love show featuring area designers and businesses and The SFW Gala at Mohegan Manor in Baldwinsville, which featured upscale dresses and gowns. This year, 22 designers and businesses participated in the events. A portion of the proceeds from ticket sales are donated to the Food Bank of

PHOTO BY SCOTT SCHILD

Central New York.

Models prepare for Syracuse Fashion Week’s Underground show at Sharkey’s in Liverpool.

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PHOTOS BY SCOTT SCHILD

The adults-only show featured a karate demonstration, Shakespeare, a ukulele solo, a bed of nails and plenty of fashion.

2023 Schedule

We will be Open: Tuesday - Saturday 10:00 AM - 5:00 PM

A Hidden Gem in the Heart of Central New York

Last Admission is at 4 PM

Come Walk through History with Us! 3 Unique Museums ~ 1 Price!

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Brockway Trucks  Military Memorabilia Model Trains & Railroad History  Local History  Agricultural Heritage  Vintage Tractors and More!

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Good news

THE SEEN

MARCH 30

Syracuse Bakers Expo The first Syracuse Bakers Expo, spearheaded by Trita Treatz LLC owner Sherita Semple and Jubilee Homes of Syracuse, took place at the Marriott Syracuse Downtown. The Syracuse City School District Jazz Ensemble played for 500 attendees who enjoyed sweet samples from 20 Central New York independent bakers. Each bakery showcased a display of their finest creations. Students from the East Syracuse Minoa School District culinary arts program also baked cupcakes. The goal of the expo was to increase the community’s awareness of these bakeries and provide more opportunities for the small business owners whose industry suffered greatly due to the pandemic. Additionally, the event benefitted Jubilee Homes’ Youth Culinary Arts program and InterFaith Works’ food pantries; each organization received $1,000.

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2. Soli’s Sweets offered strawberry crunch cupcakes and other treats.

3. Fate Ta Bake brought more than 15 different flavors of desserts.

4. Worth the Kavity tempted attendees with cookies, dessert cups and chocolatecovered strawberries.

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PHOTOS COURTESY SHERITA SEMPLE

1. Hundreds came to support and enjoy 20 local independent bakeries.

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5. Sweet KAM Delights won a monetary prize for best packaging.

6. Ks Bakery won a monetary prize for best taste and texture.

7. Okkois Bakery won a monetary prize for best creativity and design.

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home . garden garden .. .gifts home gifts home . .garden gifts 315-682-8741 315-682-8741 603 E. Seneca Street . Manlius

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603 TheStation603.com E. Seneca Street . Manlius

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The Curd Nerd A Cheese, Charcuterie, and Specialty Shop

Find Us Wednesday - Sunday at 2800 James Street, Syracuse Join our Newsletter to stay up to date with Events & Sales!

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thecurdnerd_syr The Curd Nerd Syracuse

S10649733-01

“At Home”

Restaurant

Distinctively Gourmet Prepared Meals

Exceptional Cuisine, Unforgettable Experience

Weekly Seasonal Menu Delivery to Dewitt, Cazenovia, New Hartford, Hamilton, Cooperstown

THE HORNED DORSET fNN Inspired Dining, Catering and Accommodations

Menus & Events at Horneddorsetinn.com (315) 855-7898 J U LY/A U G U S T

Monthly Concert Dinner Series Serving Dinner Thursday - Saturday 5-8 pm Route 8 Leonardsville, NY S10629091-01

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BY JACKIE PERRIN

Syracuse is famous for its salt potato history, but did you know the Central New York restaurant scene is a melting pot of spud specialties? From rich, buttery Irish champ to crispy Latin American papas rellenas, Syracuse has a spud dish to suit every taste. Grab your favorite dining partner and make a date

9 TASTY POTATO DISHES TO SAVOR IN THE SALT CITY

PHOTO BY SHUTTERSTOCK

for an international tuber-tasting adventure.

Famous $1 Baked Potato Digging into a creamy $1 baked potato at The Great New York State Fair is a treat that every Central New York visitor should experience at least once. The tradition began when the Fair first opened in 1841, and it’s a treasured one that inspires many return visits annually, says Associate Director of Public Information Alice Maggiore. An astounding 33,629 baked potatoes and 4,224 sweet potatoes were served during the 2022 Fair, says Maggiore. Available in traditional potato, sweet potato and tater tot varieties, the spuds are served with butter and sour cream. Pile on additional fixings such as bacon, chili, steamed broccoli, cheddar cheese and maple syrup for just $.50 each.

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T H E N E W Y O R K S TAT E G R E AT P O TAT O B O O T H Horticulture Building, The Great New York State Fair, 581 State Fair Boulevard, Syracuse, 315-487-7711, nysfair.ny.gov

PHOTO BY THE NEW YORK STATE FAIR

August 23-September 4, 2023

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Loaded Salt Potatoes Invented on the fly to solve a duplication glitch at a 2015 food sampling fundraiser, Bull & Bear Roadhouse’s shareable loaded salt potato dish takes a beloved local classic and elevates it to a roadtrip-worthy level. To create the scrumptious dish, Bull & Bear chefs create a base of prepared, butterbathed salt potatoes. Next, they pile on slow-roasted pulled pork, followed by traditional loaded baked potato toppings, including cheddar cheese, bacon bits, sour cream and scallions.

“You have the salty, buttery, sweet and creamy — it’s all happening. From the mouth feel to what’s happening on your tongue, it hits everything,” says Mark Bullis, co-owner and CEO of Belly Brands/ Bull & Bear Roadhouse.

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BULL & BE AR ROADHOUSE 6402 Collamer Road, East Syracuse, 315-437-2855; 411 E. Genesee Street, Fayetteville, 315-632-4688; 8201 Oswego Road Route 57, Liverpool, 315-652-2327, bullandbearroadhouse.com

Patata Pizza Ready for a delicious pizza night detour? Take your tastebuds on a trip to Naples, Italy, by way of West Genesee Street, when you order a woodGold potatoes, caramelized onions, local aged gouda and fresh rosemary are artfully assembled atop a thin, hand-stretched stone-ground wheat crust. The savory elements unite to create a unique flavor profile that’s delightfully cohesive. Prepared with a white (bechamel) sauce base, the Neapolitan-style pie is reminiscent of classic French potato gratin in texture and taste.

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APIZZA REGIONALE 260 W. Genesee Street, Syracuse, 315-802-2607, apizzaregionale.com

PHOTOS BY BULL & BEAR, APIZZA REGIONALE

fired Patata Pizza from Apizza Regionale. Crispy, thin slices of Yukon

Champ In Ireland, potatoes are a dietary staple, and at Kitty Hoynes Irish Pub & Restaurant in Armory Square, patrons can sample traditional and creative takes on the tuber. The delicious options include “smashed salt potatoes,” an Irish spin on the Syracuse classic, and creamy champ, a classic Irish comfort dish of mashed potatoes mixed with butter and fresh chives. Champ serves as a base for the pub’s Bangers and Mash, and as the crowning glory to its popular Shepherd’s Pie entree. “On a busy day, we make eight batches of champ,” says Executive Chef Damien Brownlow. The mashed russet potatoes are piped with a pastry bag to achieve a creamy center and an artistic top texture.

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K IT T Y H OY N E S IRISH PUB & R E S TA U R A N T 301 W. Fayette Street, Syracuse, 315-424-1974, kittyhoynes.com

Aloo Masala Dosa If you haven’t tried dosa — rice or lentil flour crepes stuffed with savory fillings — DeWitt’s Dosa Grill is a great place to get your first taste of the South Indian specialty. Diners have their choice of several variations of crispy aloo (potato) masala dosa. Options include onion, featuring an onion and spiced potato filling, PHOTOS BY KITTY HOYNES, ALAINA POTRIKUS BECKETT

butter, the same filling inside a butter-flavored crepe and Mysore, a crepe with a spicy and tangy red chutney and masala-spiced potatoes. All dosa are served with sides of sambar (a tomato and lentil-spiced stew), tomato chutney and coconut chutney. Other noteworthy potato dishes include Aloo Gobi Masala (cauliflower and potatoes cooked with Indian spices) and Aloo Curry.

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DOSA GRILL 4467 E. Genesee Street, Syracuse, 315-445-5555, syracusedosagrill.com

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Gnocchi Soft and pillowy, Pastabilities’ traditional bite-sized potato gnocchi are light enough for a summer meal, yet warm and comforting when enjoyed during a frigid Central New York winter. Pair the homemade Italian pasta with your choice of sauces, including Bolognese, Fresh Basil Pesto, Alfredo, Famous Spicy Hot Tomato Oil or Hot Tom Alfredo, and you’ve got a symphony of flavors that begs to be sampled any time of the year. Check the latest menu for seasonal specials. Green Chili Alfredo Gnocchi & Blackened Shrimp, shown, was a recent iteration. The Southwestern-inspired dish featured homemade gnocchi tossed with a silky alfredo sauce and topped with green chili, charred tomatilloand-jalapeno salsa, cumin spice, a splash of lime juice and plump blackened shrimp.

PA S TA B I L I T I E S 311 S. Franklin Street, Syracuse, 315-474-1153, pastabilities.com

Potato Knish When you’re craving New York-style Jewish deli favorites, head to Touch of Broadway Delicatessen in East Syracuse. Besides gargantuan Reuben sandwiches, half-sour pickles and crispy potato pancakes, the sprawling restaurant and deli offers two varieties of potato knishes. Yiddish for “dumpling,” knishes are made by hand-wrapping a thin sheet of dough around a soft, cooked filling, At Touch of Broadway, you have your choice of round baked potato knish or square fried potato knish. Be sure to ask for a side of spicy brown mustard.

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T O U C H O F B R O A D W AY D E L I C AT E S S E N R E S TA U R A N T 6812 Manlius Center Road, East Syracuse, 315-231-5555, touchofbroadwaydeli.com

PHOTOS BY ALAINA POTRIKUS BECKETT, PASTABILITIES

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Papas Rellenas Opening time at Mi Casita, when glistening trays of freshly made papas rellenas (potato balls) and empanadas are placed on display, is your best bet for sampling these Hispanic specialty fritters without the wait. Papas rellenas, like croquettes, are mashed potato balls that are stuffed with a mildly spiced beef filling before being lightly breaded, and then deep-fried in oil to create a crispy crust. Mi Casita’s massive potato balls are three inches in circumference, and their mild spice and hidden treasure appeal make the dish popular with children as well as adults. Call ahead to request a fresh order of the fritters if you’re dining later in the day.

M I C A S I TA 1614 Lodi Street, Syracuse, 315-870-3392, micasitarestaurant.wordpress.com

PHOTO BY ALAINA POTRIKUS BECKETT

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Potato Pierogi In Poland, potatoes are part of almost every traditional dinner, and you can get your fix at Eva’s European Sweets in Solvay. Potato dumplings (kopytka), potato pancakes (placki), Polishstyle gnocchi (gnieciuchy) and several varieties of potato-filled pierogi are menu mainstays PHOTO BY ALAINA POTRIKUS BECKETT

at the homey Central New York landmark. Placki and pierogi — which are made fresh daily — are the most popular of these dishes, says owner Eva Zaczynski. The restaurant goes through approximately 300 pounds of potatoes a week to create these specialties. Like in her Polish homeland, Eva’s potato dishes are complemented by savory accompaniments, including sauteed onions, bacon, garlic, sour cream and homemade sauerkraut.

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E VA’ S E U R O P E A N S W E E T S 1305 Milton Avenue, Syracuse, 315-487-2722, evaspolish.com

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RAISING

the bar

A TA LE OF COCK TA I L S, MOCK TA I L S A N D A LE S STORY AND PHOTOS BY DANIELLE BENJAMIN

The art of making hand-crafted cocktails continues to rise, and the Syracuse drink scene is embracing it with eager taste buds. Coupled with the popularity of craft beer and the newfound appreciation for alcohol-free mocktails, there are plenty of great spots to have an elevated drink experience. This summer, we celebrate the recent opening of two beer and cocktail venues while anxiously awaiting the grand opening of several more watering holes, all of which provide opportunities to imbibe outside.

Opposite, outside at Harvey’s Garden, and above, their Cucumber Dill Collins.

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Harvey’s Garden Sampling different craft beers has become a hobby of beer lovers around the world, fueled by the availability and popularity of beer flights. The newest trend is pour-your-own beer walls, where patrons can get glasses and pour as much as they want to sample. With a variety of beers on tap, guests use prepaid cards to purchase each beer by the ounce.

City Councilor Michael Greene had a dream of bringing that concept to Syracuse and pairing it with a food truck park. That dream became reality at Harvey’s Garden on New Year’s Day 2023. Named after the first mayor of Syracuse, Harvey Baldwin, the industrialstyle building features a pour-your-own beer wall, a spacious interior and a large outdoor space. The location is perfect for their monthly events, weekly trivia and brewery popTop. customers make selections at the pour-your-own beer wall at Harvey’s Garden. Above, a neon version of the beer hall’s logo.

ups. In addition to 24 draft beer lines, there are more than 100 options available in bottles and cans, as well as cocktails, wine and spirits. When there are no food trucks scheduled, Harvey’s Garden has a small sandwich menu available. » 1200 E Water Street, Syracuse, harveysgardensyr.com

Now & Later’s Second Location (Name TBD) When Now & Later opened in late 2015, it pioneered the concept

Love of a great cocktail is what inspired the owner of

of a beer bar with options for on- (now) and off-premises (later)

The Hops Spot to open a new bar focused on high-end

consumption in the Syracuse area. The Tipperary Hill bar quickly

cocktails and small plates in late 2022. Cheryl Chaif,

became a craft beer destination with many selections of beer on tap,

the mastermind behind both businesses, describes

in bottles, in cans and to go. Owner Jason Purdy is bringing that

Tallman Cocktail Club as “a gathering space… that

concept downtown, this time with more of a focus on the “now,”

occupies the rare space between restaurant and bar.”

while adding canned cocktails to the mix.

Visitors can seat themselves along the spacious bar

Purdy hopes that the new space, which is slated to open this

while they watch the bartenders create beautiful and

summer, will serve as a clubhouse for the tenants of the building

delicious cocktails and mocktails, or they can find a

near Firefighter’s Memorial Park. The spot will have a slightly more

table or cozy corner with room for food and drinks.

upscale vibe compared to its sister location and a garage door will

Though the food menu is small, it is mighty. Globally

connect indoor and outdoor seating. Plans for the bar include a

inspired small plates pair perfectly with their signature

small, carefully crafted menu that rotates seasonally and space

cocktails, and rotating daily specials add a nice variety

for live music. While the name for the new location has not been

to the offerings. Additionally, the bar serves a variety of

finalized, Purdy plans to include an ampersand to tie the two

craft beer and wine. » 219 W Fayette Street, Syracuse, facebook.com/tallmancocktail

locations together. » 300 E. Washington Street, Syracuse 52

Tallman Cocktail Club

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Emerald Cocktail Kitchen After managing the struggle of the recent pandemic and its effects on The Brasserie Bar & Bistro in Camillus, Michele Roesch has applied what she learned to her newest project: Emerald Cocktail Kitchen.

She put careful consideration into the changes in both trends and regulations in the food and beverage industry, preparing the new venue for success. The concept will reinvigorate the former George O’Dea’s Pub in Tipperary Hill, owned by Roesch’s father for 20 years. With her new vision, Emerald Cocktail Kitchen will feature three floors, each with its own aesthetic. The first floor will be speakeasy inspired, while the second floor will exude a bohemian vintage vibe. Most notably, the team is proud to be opening Syracuse’s first public rooftop bar, modeled after New York City rooftop gardens.

A full kitchen will service all three floors, with a small but thoughtful menu focusing on shareable appetizers and elevated bar food for casual dining. In addition to traditional and custom cocktails and mocktails, the bars will serve draft beer and wine. Roesch adds that sustainability is at the core of the new space’s design, with repurposed and sustainably sourced dishes, decor, lighting and furniture. The trilevel cocktail kitchen is set to open this summer. » 1333 W. Fayette Street, Syracuse, emeraldcocktailkitchen.com

Taphouse on Walton While craft beer aficionados in Syracuse mourned the closing of Blue Tusk in September 2021, they can rejoice with the upcoming summer opening of The Taphouse on Walton in the same spot. The new bar is led by Kyle Mastropietro, owner of multiple popular downtown eateries.

The space has been entirely renovated and will feature table service for their artisan food offerings. An in-house bakery will provide the sourdough bread for their sandwiches and craft-your-own charcuterie boards will be the highlight of the menu. As for the beer, visitors can choose from 36 draft selections and 60-plus varieties in bottles and cans. Like Mastropietro’s other locations, Taphouse will feature live music and signature tasting events. » 165 Walton Street, Syracuse, taphouseonwalton.com

The Whiskey Coop Another creation from Cheryl Chaif and her team, The Whiskey Coop is set to bring new life to the former home of Empire Brewing Company in Armory Square. The Syracuse location will reflect the original Whiskey Coop located in Sackets Harbor, with the same focus on whiskey but a more elevated experience. The venue is currently undergoing a complete renovation to transform into a full-service, Southern-inspired From top, the bar at Tallman Cocktail Club; a honey ham, gouda, mustard and rosemary sandwich on a baguette; a Pineapple Express, left, and a non-alcoholic Dr. Zero Sour.

restaurant featuring favorites such as fried chicken and brisket. A new bar will serve a variety of whiskey-based cocktails and guests will have the opportunity to book private experiences with a master mixologist for groups up to eight people. The restaurant also plans to serve brunch on Sundays and is preparing to open by summer’s end. » 120 Walton Street, Syracuse, syracusecoop.com

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TOW N The rise of Syracuse’s virtual kitchens B Y B E C C A TA U R I S A N O

The ghost kitchen, or virtual kitchen, is a concept that existed before the COVID-19 pandemic in larger cities, but gained traction in Syracuse when customers demanded more options for takeout and delivery during the 2020 lockdowns. Ghost kitchens are primarily designed for takeout or delivery, typically through the use of third-party apps like Grubhub and DoorDash, and allow restauranteurs to operate in a smaller space with fewer employees and less overhead than a traditional dine-in restaurant. Across Syracuse, several virtual kitchen concepts have popped up in existing brick-and-mortar restaurants or by utilizing commercial kitchen spaces in former churches and community centers. With options ranging from burgers to pho, we think you’ll find all of these ghost kitchens hauntingly delicious.

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Kofta Burger INSIDE MARKETPLACE ON JAMES, EASTWOOD Fine dining veteran Jullen Merrill kicked around the concept of American-style food with Middle Eastern flavors for a few years. He previously worked as sous chef for Citronelle and the Hotel Syracuse, and as an executive chef for Craftsman Wood Grille and Lemon Grass. This past February, Merrill launched the more casual Kofta Burger inside Marketplace on James in Eastwood. Marketplace on James sells vintage items and pieces by local artists and makers. Merrill offers menu items like the Falafel Smashburger, the Shawarma Wrap, Fatteh Nachos and the kitchen’s namesake, the Kofta Burger — a spiced beef patty with garlic sauce, tomato, parsley, sumac onions and white cheddar cheese on a challah bun. The Kofta Burger space has a long counter and a few tables for dining in, which Merrill hopes to turn into a full-service dining room in the future. “It’s nice because we they can see we have something delicious here to offer them,” he says.

Above, the Greek Smashburger includes marinated feta, fresh mint and tzatziki. Below, shawarma-spiced chicken, eggplant and olive, and garlic-and-mint margharita pizzas.

 Order online at koftaburger.com, delivery through Grubhub and DoorDash, in-person at the Marketplace on James at 2802 James Street, Syracuse, or by phone at 315-991-6862.

Hours of operation are Thursday-Monday, 11 a.m.-7 p.m.

Follow @kofta.burger on Instagram.

PHOTOS COURTESY OF KOFTA BURGER

get customers walking into the Marketplace and

Baja Cali Taco Co.

INSIDE SALT CITY KITCHEN & CATERING, SYRACUSE

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PHOTO BY AMELIA BEAMISH

The garlic-Buffalo wing, hot honey chicken wing, carnitas with mango salsa, El Camino and “101” tacos.

Missing the West Coast flavors they enjoyed while living in Los Angeles, Syracuse-based brothers Chris and Kevin Little wanted to open a food truck to fill the void. Though their day jobs are in real estate, the Littles have restaurant industry experience. Partner and chef Royce Daniels Jr. proposed a taco concept and last summer they launched the Baja Cali Taco Co. food truck. This spring they opened Salt City Kitchen & Catering, their physical location, where customers can find Baja Cali Taco favorites as well as pizza, wings and chicken tenders. Customers can dine in, take out or get delivery through Grubhub. They operate on Tuesdays and Fridays with the idea that the space could be utilized by other ghost kitchens the rest of the week. “We started with the idea of using the kitchen as a commissary for a variety of food concepts,” says Chris. Their classic street taco, LA’s Finest, features carne asada, onion and cilantro. Burritos, loaded nachos and quesadillas rotate through the menu. “Our goal is to keep things fresh and new,” says Chris. Some devotees drive an hour to get their taco fix.

Order online at saltcitykc. com, delivery through Grubhub, in-person at 1205 Erie Boulevard West, Syracuse or by phone at 315-299-4208.

Hours of operation are Tuesdays and Fridays 11 a.m.-2:30 p.m. in the summer; and 11 a.m.6 p.m. starting October 1.

Follow @bajacalitaco and @saltcitykc on Instagram or Facebook. Food truck information can be found at streetfoodfinder.com/ BajaCaliTacoCo.

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3-1-Fried INSIDE LIMP LIZARD, NORTH SYRACUSE Nick Ford and Chuck Orlando, owners of Limp Lizard Bar & Grill, had been looking to partner on a new dining concept that could exist within the barbecue restaurant’s North Syracuse location.

Anthony Tringale, founder of Eat Local New York and experienced restaurant marketer, had the idea for a fried chicken approach inspired by his Kentucky upbringing but had not found anyone to help execute it. Now partnered, the Limp Lizard kitchen staff, brick-and-mortar location and equipment helped make 3-1-Fried a reality in April 2022. The chicken is buttermilk-brined and marinated for 24 hours before it is seasoned, double floured and deep fried. Tringale says, “You don’t think about something deep fried as being delicate, but if you aren’t careful, you can ruin the breading.” Customers who dine in at Limp Lizard are offered both menus. There are several chicken sandwich varieties, as well as chicken tenders and Sandwich and the Mexican Street Corn Chicken Sandwich keep the menu fresh and seasonal.

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Order online at 31fried.com, delivery through Grubhub and DoorDash, in-person at Limp Lizard Bar & Grill at 224 N. Main Street, North Syracuse or phone at 315-802-4571.

Hours of operation are Wednesday-Sunday, 12-8 p.m.

Follow @3.1.fried on Instagram.

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From top, 3-1-Fried’s Buffalo and classic chicken sandwich varieties, chicken tenderloaded tater tots and PBJ&B Sandwich with peanut butter, raspberry jam and bacon.

PHOTOS COURTESY OF 3-1-FRIED

tater tots. Specials like the Nashville Hot Chicken

The Fly Bird Sando includes fried chicken, slaw, house-made ginger pickles and Fly Sauce — a spin on Chick-Fil-A’s sauce with subtle heat.

INSIDE XO TACO, SYRACUSE

Fly Bird

PHOTO COURTESY OF FLY BIRD

subsequent industry woes made him rethink how to launch it. Leaning on his extensive restaurant experience, Bily was able to utilize his existing kitchen staff and equipment at XO Taco to put out Fly Bird chicken and gauge reactions starting in 2020. “Our team of chefs were comfortable putting this in the same kitchen and running it in conjunction with XO Taco. We had a solid foundation already so it was pretty easy for us to launch,” Bily says. Customers can order Fly Bird online, call or order in person at XO Taco for takeout (or dine in), as well as have it delivered through Grubhub. The menu includes tenders, loaded fries and loaded greens. Bily’s favorite item is the Fly Bird Sando, their fried chicken sandwich served with slaw, house-made ginger pickles and Fly Sauce, a take on Chick-Fil-A sauce with a subtle heat. All of Fly Bird’s chicken is seasoned with a proprietary Asian-influenced spice blend.

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Original Grain and XO Taco owner Chris Bily wanted to open fried chicken concept Fly Bird in its own brick-and-mortar location, but the pandemic and

Order online at eatflybird.com, by phone at 315-303-1699 or in person at XO Taco at 713 E. Fayette Street, Syracuse.

Delivery is available through Grubhub.

Hours of operation are Tuesday-Saturday 11:30 a.m.- 9 p.m.

Follow @eatflybird on Instagram.

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Phokouttahere INSIDE ALIEN OPERA HOUSE, SYRACUSE Surrounded by the traditions of her Italian and Vietnamese roots, Lavinia Fusco first learned how to create bold flavors in her family’s kitchen. Last year, Fusco started cooking Vietnamese dishes for her family and friends as a way to honor her late mother’s memory and give back to her community.

Now Fusco uses the kitchen at Alien Opera House on Catawba Street and customers can choose takeout or delivery. Phokouttahere’s menu is Vietnamese fusion offering fresh takes on classic dishes. Fusco calls her take on pho, the classic Vietnamese noodle soup, her “soul in a bowl.” She simmers her beef bone broth for 24 hours, infusing lots of flavor in the process. Customer favorites include the BX Summer Roll, a savory turmeric and coconut crepe with pork belly, shrimp, mint, avocado, cucumber, edible flowers and a Vietnamese fish sauce. Fusco has vegan options available including her Jackfruit Banh Mi, a lighter version of the traditional Vietnamese sandwich. This summer, Fusco can be found in the Phokouttahere food truck, but in the fall she will return to the kitchen on Catawba Street.

 During the summer, food truck location can be found on streetfoodfinder.com/ Phokouttahere or check Instagram to see when ordering from kitchen location is available.

Fall hours of operation will be Tuesday-Friday 11 a.m.-6 p.m. and Saturday 4-10 p.m. or later. Order by phone at 718-938-1135 or in person at Alien Opera House at 211 Catawba Street, Syracuse.

Takeout or delivery available.

Follow @phokouttahere on Instagram for the latest menu and hours.

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Pho, pronounced “fuh,” is a Vietnamese noodle soup with broth, meats, herbs, hoisin, sriracha and lime.

Decir Algo and

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Order online at saltcitysmashburger.com, delivery for both through Grubhub, Seamless and DoorDash, inperson at Danny’s Steaks at 216 Walton Street, Syracuse or by phone at 315-991-8854.

Hours of operation are MondayThursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m. and Sunday 11 a.m.-8 p.m.

Follow @deciralgotaco and @saltcitysmashburger on Instagram.

INSIDE DANNY’S STEAKS, SYRACUSE The pandemic shutdown led Kyle Mastropietro, owner of Kasai Ramen, to create menu items that would translate well for delivery or takeout, such as authentic Philly cheesesteaks,

Salt City Smash Burger

Birria Tacos with consommé from Decir Algo and a Salt City Smash from Salt City Smash Burger.

birria tacos and smash burgers. He opened a separate location next door to launch Danny’s Steaks and over time he rolled out Decir Algo and Salt City Smash Burger as ghost kitchen concepts. Now customers can order from all three menus at Danny’s Steaks. He sources fresh tortillas weekly from Caz Tortilla Company and potato rolls from Mario’s in North Syracuse. “We know they are going to hold up for delivery because they are fresh,” says Mastropietro. Decir Algo won Eat Local New York’s Best Taco award in 2022 for its Pork Carnitas

PHOTOS BY AMELIA BEAMISH

Taco, which Mastropietro said he learned how to make from a Guatemalan former coworker. The taco combines tender pork, fresh salsa verde and Mexican cotija cheese on a tortilla.

Burritos, quesadillas and nachos are available to order as well.

At Salt City Smash Burger, each burger starts with a house steak blend and flavorful toppings. Fries, chicken tenders, wings and a cobb salad round out the menu.

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SINBUN

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temporarily while they look for a new commercial

Jake and Bri Lastrina, who met while working as

kitchen. “We are pivoting and focusing on wholesale,

food and beverage marketing managers, dreamed of

catering and out-of-kitchen pop-ups for now,” says

starting their own business. Jake has fond childhood

Bri. “The ghost kitchen model really allows us to

memories of making cinnamon buns with his family

focus on the quality of the food we put out.”

in New Hampshire and Bri, a Syracuse native, is a

SINBUN dough is made in-house baked to order

fan of savory flavors. Together, they reimagined

and buns can last up to five days in the refrigerator.

the pastries to satisfy both sweet and savory tastes

Popular menu items include the Classic Cinnamon

and launched SINBUN last fall. Demand for the

Bun, the Steak & Cheese and the Chicken Bacon

innovative product has already outpaced the volume

Ranch filled with bacon, cheddar cheese, garlic herb

their former space in the Salt City Test Kitchen

butter, crispy chicken, bacon bits, creamy ranch

could accommodate. Individual ordering is paused

and fresh scallions.

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LOCATION TBD, SYRACUSE

Order online (catering and wholesale only at press time) at eatsinbun.com.

Local pop-ups will be announced on social media.

Follow @eatsinbun on Instagram.

PHOTOS BY AMELIA BEAMISH AND COURTESY OF SINBUN; JESSICA MONTGOMERY, STAY FRESH

An Apple Crisp Bun, one of the sweet options at SINBUN.

KrunchBird Kitchen INSIDE CHADWICK’S, EASTWOOD in town. More recently, Samuels created 5Star Chef Catering and operated a virtual kitchen out of Alien Opera House on Catawba Street providing meals for takeout. Samuels’ desire to focus on fried chicken led him in a new direction and to a new location.

Last July, within days of the kitchen at Chadwick’s Sports Bar & Grill in Eastwood becoming available for lease, he struck a deal to launch KrunchBird Kitchen there. “It was great for me because my expense to open was much less than if I had to outfit a whole kitchen,” he says. Perfecting a recipe for fried chicken that would stay crispy took a lot of trial and error, but the result is a great balance between the brine and the dredge, imparting tons The KrunchBird fried chicken sandwich served on a brioche bun with chipotle mayo, coleslaw and pickle with a side of macaroni salad.

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Steve Samuels has over 35 years’ experience working in some of the most well-known kitchens

Order by phone at 315-214-5119 or in person at Chadwick’s Sports Bar & Grill at 2529 James Street, Syracuse. Menu is posted on Krunchbird’s Facebook page.

Hours of operation are Monday-Saturday 4-10 p.m. In the fall, hours may extend to Sundays.

Follow @krunchbird on Instagram or search KrunchBird on Facebook.

of flavor to the chicken. Fried chicken sandwiches are the specialty, but try The Royal Burger, wings, tenders and poutine as well.

INSIDE THREE LIVES, SYRACUSE

Monkey Brains

Jon Page launched his video game-themed gastropub, Three Lives, in August 2020. Last year, to increase business amid the impact of the pandemic, Page created Monkey Brains as Syracuse’s answer to Rochester’s Garbage Plate delicacy. A Monkey Brains bowl consists of a base of seasoned tater tots or french fries with add-ons including hot dogs, hamburgers, fried chicken, baked beans, macaroni salad, fried eggs and, for the truly adventurous, Flamin’ Hot Cheetos dust. The build-your-own option is popular, but there are several pre-set combos such as the Classic Rochester, the Smash Bowl, and a potato-free Double Mixed Greens Bowl. Michelin-starred chef Brody Mapes is currently overseeing the kitchen for both

Monkey Brains’ bowls are Syracuse’s answer to Rochester’s Garbage Plate.

menus. There is a five-mile delivery radius in place now, but Page has plans to expand Monkey Brains’ reach. He also hopes to offer lunchtime hours soon.

Page says Monkey Brains is so successful that it does

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Order online at monkeybrains315.com, delivery through Grubhub, in-person at Three Lives, 316 S. Clinton Street, Syracuse or phone at 315-218-5001.

Lives menu. “This was the smartest move we could

Hours of operation are Sunday 4-9:15 p.m., Monday, Wednesday, Thursday 6-11:15 p.m., and FridaySaturday, 6 p.m.-1:15 a.m. Closed Tuesdays.

have made for our kitchen,” says Page.

Follow @monkeybrains315 on Instagram.

more than three times the online sales of the Three

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Bringing everyone to the table H O W A C O A L I T I O N I S K E E P I N G C U LT U R E AT T H E F O R E F R O N T O F L O C A L A G R I C U LT U R E

BY NORAH MACHIA

utritious eating, which includes a variety of fruits and vegetables, is key to achieving better health and wellbeing. However, access to healthy foods is limited for disadvantaged communities, especially for individuals who don’t own a car. About 32% of Syracuse residents live below the federal poverty line and a census report released last year identified Syracuse as having the highest child poverty rate in the country among cities with at least 100,000 people. Neighborhood grocery stores that carried fresh, affordable produce have disappeared and the stores within walking distance are dollar stores that don’t sell fresh fruits and vegetables. This creates a food desert.

A diverse population like Syracuse’s faces another type of food insecurity — a lack of options that match the cultural identities present. Finding familiar items or foods native to their home countries is a challenge refugees and immigrants settling in the United States encounter. Food that is culturally relevant is not just about what is eaten. For many, it includes the cultural

PHOTO BY PLUM & MULE COMMUNITY MARKET

practices that are part of the preparation and consumption of the food, reflecting their heritage, values and beliefs.

Community members, farmers, businesses and nonprofit organizations have been working together to change the narrative by growing more healthy and culturally relevant foods on Onondaga County farms and expanding access.

Organic seedlings grow in a tunnel at Wylie Fox Farm, a partner of Plum & Mule Community Market.

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T

of inequitable food systems. “We’re all trying to fight a system that doesn’t work,” Ackerman says. “We want to make sure everyone has a voice at the table.”

Alliance (SOFSA), founded in 2019, is a coalition

SOFSA has helped secure more than $5 million

promoting food sovereignty throughout Syracuse,

in government funding and private foundation

Onondaga County and the Onondaga Nation.

support for the network and its partners by

Food sovereignty means that access to healthy

providing grant writing assistance, letters or support

food is a basic human right, that food should be

and making connections among participants.

produced sustainably and that people involved

The funds support network building, farming,

in the production, distribution and consumption

food access and food sovereignty projects. The

of food should have control over the systems of

organization has given 19% of money fundraised

production and distribution.

back to its partners.

The organization “works with everyone who is part of the food system” and has held many listening sessions to address the complex issues of food insecurity, says Director Maura Ackerman.

T

SOFSA has been a driving force in convening

The Food Bank of Central New York is a

people around food insecurity concerns and how

SOFSA marketing and distribution partner.

to solve them. Partnerships among government

The Food Bank is one of 10 established in New

agencies, nonprofits, educators, public health

York state to support independent food pantries

advocates, individuals facing food insecurity

operating at churches, community centers and

and others are critical to addressing the causes

human service organizations. It serves more

The Food Bank of Central New York hosts Just Say Yes to Fruits & Vegetables demonstrations at the Syracuse Downtown Farmers Market in Clinton Square.

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PHOTO BY FOOD BANK OF CENTRAL NEW YORK

The Syracuse - Onondaga Food Systems

than 400 emergency food programs, covering a

an indoor market this past winter. Vesey hopes

12,334-square-mile region encompassing urban

to eventually coordinate transportation to the

and rural communities. For some of these pantries,

market from nearby senior citizen housing and

the Food Bank is their main supplier, says Lynn

assisted-living facilities.

Hy, chief development officer.

“Valley Plaza is located at the geographic center

The Food Bank obtains food from the U.S.

of the largest USDA-designated low-income,

Department of Agriculture Food Commodities

low-access area in all of Onondaga County,” says

program, along with donations from manufacturers,

Ackerman. SOFSA also helped draft a coalition-

distributors and retail partners.

wide letter jointly with FAHNN supporting the

The agency also purchases food directly, and

implementation of ReZone Syracuse to support

the main source of fresh produce comes from

the opening of a grocery store in that location.

regional farmers, a relationship that continues to expand. The Food Bank was awarded funding

“This endeavor runs deep, and I’m very passionate about it,” says Vesey.

through the recently established Nourish New

B

York program to purchase food grown in New York state. In the past three years, the Food Bank has purchased more than 3.3 million pounds of New York-grown produce.

an organic urban farming operation one mile away

Yes to Fruits & Vegetables workshops and recipe

from the plaza. It was started by the Brady Faith

demonstrations to encourage healthy practices.

Center, a Catholic social justice organization, to

R

improve food access in underserved communities and provide job opportunities, says Jessi Lyons, farm coordinator.

The organization had to obtain a zoning use

Rhonda Vesey is a strong believer that everyone,

variance to operate the nearly six-acre farm

regardless of their income level, should have

inside the city limits at 150 Ford Avenue. Brady

access to healthy foods. When the only South

Faith Center hopes to purchase the land, which

Side supermarket, a Tops store at Valley Plaza,

is currently leased.

closed in 2018, “that really hurt our community,”

Their produce is sold at two neighborhood farm

says Vesey. “We still don’t have a grocery store

stands and through a Community Supported

within walking distance, and many people don’t

Agriculture (CSA) program, which provides a

own a car.” Some people pay for a bus or rideshare

way for farms and communities to support each

to reach the closest supermarket several miles

other, says Lyons. People sign up in advance to

away, and that takes money out of their grocery

receive weekly boxes of farm-fresh produce,

budgets, says Vesey.

providing a source of income to the farm in the

As a SOFSA community liaison, she has spoken

PHOTO BY PLUM & MULE COMMUNITY MARKET

Brady Farm, one of the FAHNN market vendors, is

Additionally, the Food Bank hosts Just Say

spring, Lyons says.

with Syracuse city officials, nonprofits and farmers

“In the early months of farming, the expenses

about bringing a supermarket back into the South

are high, but you don’t see the products until

Side and formed a grassroots advocacy group

later in the season. Through the CSA program,

with her neighbors called Food Access Healthy

the community is really buying into the farm.”

Neighborhoods Now (FAHNN).

Grant funding and donations help keep the cost

Vesey has spent countless hours reestablishing

affordable for members and Brady Farm accepts

fresh produce in the community by organizing

Supplemental Nutrition Assistance Program

farmers markets at Valley Plaza. SOFSA helped

(SNAP) benefits.

FAHNN raise awareness and obtain grant funds.

“It’s expensive to operate, but a lot of people

The Gifford Foundation provided financial

are buying from us to support our mission,” she

assistance for a market last summer and the Central

says. “We are the urban vegetable farm in the

New York Community Foundation supported

neighborhood,” says Lyons.

J U LY/A U G U S T

A selection of fresh vegetables for a weekly Plum & Mule Community Market CSA order.

CENTRAL NEW YORK MAGAZINE

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C

0

Charles Madlock is also working to overcome

For several years, the Refugee & Immigrant Self-

the challenges of urban farming in Syracuse. He

Empowerment (RISE) agency has been making it

learned much about the lifestyle and profession

possible for former refugees to successfully grow

through a farmer training program focused on

and acquire culturally relevant foods.

Black, Indigenous and People of Color at the

The agency serves refugees and immigrants

Groundswell Center for Local Food and Farming

from numerous countries, especially from Af-

in Ithaca. “There are 139 Black farmers in New

rica and the Middle East. Its agricultural pro-

York state,” he says. “I would like to become

gram helps to increase self-sustainability and

number 140.” Less than 2% of farmers nationwide

decrease food insecurity, says Agricultural Pro-

are Black.

gram Director Anna Zoodsma. It also gives new

Madlock is hoping to help expand access to

Americans with extensive agriculture experience

fresh and healthy food to low-income residents

the opportunity to start growing their own food

with urban agriculture and joined SOFSA to help

again, which has bolstered their physical and

accomplish his goal. Expanding farming in ur-

mental well-being.

ban areas would help bring a more diverse group

RISE operates three community gardens in the

of people into the farming profession, and “sup-

Northside of Syracuse for clients to “grow cul-

porting local farmers helps to improve the re-

turally appropriate food for their families while

gional economy as well,” he adds. Madlock start-

working alongside other gardeners,” Zoods-

ed a small backyard farm named Golden Carat

ma says. Many new Americans reside in apart-

Farms. It’s not yet enough to make a living (he

ments or rental properties, without land to start

works full-time as a painter and sandblaster),

their own plots.

but it’s a starting point, he says. “There are not a lot of Black farmers out there, and I’m taking it slow,” he says. “I’m still trying to figure out my role in the farming field.”

The proposed 2023 Farm Bill could aid urban, younger and beginning farmers with land access, Madlock says. Many older farmers are retiring and don’t have family members interested in continuing the businesses. Some of that prime farmland is also being lost to development, he says.

Additional government funding for CSA programs would help significantly because they allow consumers to buy shares of a farm’s harvest in advance. Expanding the program would connect more people on limited incomes to culturalFor example, collard greens are a traditional staple vegetable in the South, but they are not grown on many farms in Upstate New York, Madlock says. If the federal government provided incentives for local municipalities to allocate land for urban agriculture, it would be a huge help to young farmers of color, he adds.

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Charles Madlock is a burgeoning urban farmer in CNY and has spoken about agriculture and land access with state and federal leaders.

PHOTO BY CHARLES MADLOCK, RISE

ly appropriate foods from local farmers, he adds.

Working with the Refugee & Immigrant Self-Empowerment agricultural program, Ahmed, originally from Somalia, harvests peppers to sell at the CNY Regional Market.

crease self-sufficiency through growing and marketing their own food,” Zoodsma says.

terested in growing larger quantities of food for

The produce offers “more culturally appropri-

their families, or to sell in their communities or

ate vegetables for those of various ethnic back-

at a market.

grounds who may not have the time or desire to

RISE partners with Cornell Cooperative Exten-

farm in the United States,” she says. Some of the

sion of Onondaga County to offer an education-

items grown last year included daikon (winter

al program in the classroom and in the fields to

radish), long beans, mustard greens and Afri-

teach new ways of farming in the Central New

can eggplant and corn. “You can grind African

York climate. The farming classes are taught in

corn” rather than consume it like corn-on-the-

several different languages. Because farming

cob, Zoodsma says.

practices in the U.S. can differ from other coun-

The RISE program also offers access to goat

tries, Zoodsma says, “farmers and staff discuss

meat, which is considered both a staple and

what works in Central New York in terms of the

delicacy in many countries. An arrangement

different soil, climate, tools and plants.”

with a goat farmer in Tully allows clients and

Last year, nearly 21,000 pounds of produce

other community members to purchase a goat

were grown on leased farmlands. The average

for their own consumption. Several years ago,

grocery savings per farmer’s family was $900 a

RISE obtained grant funding to build a barn and

year. About 25% of the produce was sold at the

a self-slaughterhouse on site. “There are cultural

Central New York Regional Market, and along

and religious practices involved in slaughtering

with harvest shares sold in their communities,

for meat,” Zoodsma explains. This arrangement

the participating farmers earned a total of near-

allows people to continue their own traditions

ly $7,000. “These programs equip farmers to in-

in procuring fresh goat meat for their families.

SOFSA community liaisons represent the group at a community event.

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J U LY/A U G U S T

PHOTO BY SOFSA

The agency also operates a recently acquired incubator farm in Oswego County for clients in-

PHOTO BY MARILYN HESLER, SYRACUSE UNIVERSITY

Food studies graduate student and founder of AlterNative Project Ethan Tyo shows the ingredients and results of his Three Sisters Bean Patties with Raspberry Aioli recipe featured in the New York Times.

E

planting squash, beans and corn together in a

Ethan Tyo is a Syracuse University graduate

dents told me this was the first time they had

student with a passion for educating others about

been able to connect with others from an In-

the traditional healthy foods of his Indigenous

digenous community,” he says.

specific circular pattern, a method he has demonstrated at other universities as well. “Some stu-

community. He is a member of the Akwesasne

His initiative to raise awareness about In-

Mohawk Tribe in a rural area of St. Lawrence

digenous culture, particularly around food,

County, where the closest grocery store is a half-

led him to start the AlterNative Project. He

hour drive, and “there is no access to bulk food

has made connections with the Onondaga Na-

purchases” which could help people stretch

tion, which proved to be self-reliant during the

their food budgets, he says.

COVID-19 pandemic as their reservation gar-

He joined the SOFSA advisory board to help raise awareness about the lack of access to healthy

dens are designed to sustain those living there for years, he says.

foods experienced by people of all backgrounds.

Tyo is interested in collaborating with other

“I didn’t just want to write a paper, I wanted to

Haudenosaunee communities on meaningful

do something about it,” he says.

projects and in building partnerships with uni-

Tyo, who is finishing his master’s degree in

versities, museums and communities to bring

food studies, has already taken steps to intro-

traditional foodways to a wider audience. “I work

duce people to the Indigenous Three Sisters

in two different economic, political and cultur-

planting method by starting a garden on the

al worlds,” he says. “I’m working to break down

SU campus. The agricultural practice involves

the divide and share my cultural knowledge.”

J U LY/A U G U S T

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71

M

tance Program (SNAP) benefits and find ways to

Making connections is part of the mission of

co-founder Leah de Rosa. The nonprofit status

The Plum & Mule Community Market (former-

could potentially allow the company to start

ly known as Eden Fresh Network). It operates as

working with the Syracuse City School District

a food network by partnering with local farm-

to provide more locally sourced fresh produce

ers and purveyors, the majority within 65 miles

to the schools, says de Rosa.

further increase access to people who cannot afford to pay for healthy foods on their own, says

of downtown Syracuse, to bring fresh produce

They also sponsor educational programs,

to Onondaga County residents. “We have been

partnering with local farmers and chefs to offer

overwhelmingly pleased with the amount of

people an opportunity to “know where their food

food grown in our own backyard,” says co-found-

is coming from and how it can be prepared,”

er Mark Pawliw.

says de Rosa. “We’re always looking to offer

Fresh produce and local products — including

different ways to connect people with food,”

cheeses, eggs, meat, specialty items and gourmet

she says. “Strengthening our food system means

and foraged mushrooms — are sold through

strengthening our communities.”

their online farmers market, created to offer a access locally sourced healthy foods. Customers

F O R M O R E I N F O R M AT I O N

pick up their weekly CSA orders or have the food

» Syracuse-Onondaga Food Systems Alliance, syrfoodalliance.org

delivered for an extra fee. Plum & Mule sells at

» Food Bank of Central New York, foodbankcny.org

area markets including FAHNN’s and is planning

» Food Access Healthy Neighborhoods Now, facebook.com/fahnnsyracuse

to open an on-site market this year in the historic

» Brady Farm, bradyfarm.org

Gere Block building at 1970 W. Fayette Street.

» Charles Madlock, instagram.com/goldencaratfarms

By the end of the year, the founders are hoping to obtain nonprofit status that would enable

» Refugee & Immigrant Self-Empowerment (RISE), refugeeandimmigrant.org and syraporg.wordpress.com

them to accept Supplemental Nutrition Assis-

» Plum & Mule Community Market, plumandmulemarket.com

Paddy Pan squashes from Freedom Rains Farm for Plum & Mule Community Market.

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CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTO BY PLUM & MULE COMMUNITY MARKET

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RED ALERT Serve up the spaghetti — there’s a new red sauce in town. The Food Bank of Central New York has partnered with Baldwinsville-based Giovanni Foods to produce Pantry Classics, a private label line of grocery staples. In April, a savory tomato and basil pasta sauce was the first item to launch.

During the pandemic, when supplies of items like sauce were low and need was high, the Food Bank stepped in to alleviate the shortage.

The not-for-profit is the primary food supplier for more than 400 community programs in an 11-county region of Central and Northern New York. Partner agencies, including area food pantries and soup kitchens, receive the sauce to feed families in need.

PHOTO BY FOOD BANK OF CENTRAL NEW YORK

Jars ($3.99 for 24 ounces) are available to the public at more than 30 Wegmans and Tops Friendly Market locations, with more retailers to come. Funds from the sales of this sauce and forthcoming products will support the Food Bank’s ongoing mission to end hunger in our region.

For retail locations: visit foodbankcny.org/pantry-classics

Making good

CNY SCOUT

From Guatemala with love Skaneateles resident brings Guatemalan clothing and culture to CNY

BY ALLISON KENIEN

Jamie Lopez began thinking about Guatemala in 2012. She was captivated by her mother’s tale of a recent mission trip to the country where American volunteers provide services like childcare, construction, education and medical assistance.

Based in Skaneateles, Lopez had already volunteered throughout the United States as part of AmeriCorps. Her mom’s mission trip was the perfect next step. Soon Lopez traveled to Guatemala with Safe Passage, a nonprofit that serves families living near the Guatemala City garbage dump — one of the largest landfills in Latin America.

Lopez took Spanish lessons and began to feel comfortable in the community, getting to know kids and their families through her volunteer work.

“I fell in love with the country and the people,” Lopez says. “They love their culture so much.

They are so proud to be Guatemalan and Mayan.

They might not have much, but they’ll give you whatever they have.”

In 2014, she volunteered with a nonprofit near Antigua called Niños de Guatemala. On that trip, she formed friendships and built a family that would forever connect her to the country and give her a comfortable place to stay on future trips.

For several years she continued to travel to Antigua, a beguiling city filled with colorful baroque architecture, thriving textile markets, unique weaving traditions and towering volcanos. She wished more Central New Yorkers could experience the country’s charm and began thinking about opening a business to sell Then, the pandemic hit in 2020 and Lopez’s visits ceased temporarily. She watched as tourism dropped by more than 70% that year — devastating to one of the poorest countries in Latin America. The decline in tourism left Guatemalan artisans without a reliable source of income, so Lopez decided to help by selling their goods in

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Clockwise from top, Lopez opened Típico Roots in 2020 as a side project to help Guatemalan artisans; this year, Lopez’s inventory will include coffee; her shop offers handmade clothing, totes, home goods and other items that are crafted from secondhand Maya huipiles — intricate blouses hand-woven on backstrap looms.

PHOTOS COURTESY OF TIPICO ROOTS

Guatemalan goods.

the United States. In August 2020, she was working at Patisserie in Skaneateles and launched her

business as a side project using funds from her U.S. government COVID relief checks.

“I felt like that was a good time to start the business to help [Guatemalan artisans] too,” Lopez says.

Since she could not travel outside of the United States, she relied on her contacts in Guatemala to shop at the markets and ship products to her. Once the country reopened in 2021, she could travel to meet the artisans and choose her inventory.

Her business’ name is Típico Roots. Típico is Spanish for “typical,” referring to the Maya fashions seen on the streets of Guatemala. Although the Spanish colonized Guatemala during the 17th century, the native Maya culture is still visibly present through clothing, food and language.

Drawn to the Maya’s sustainable lifestyle and spiritual connections with nature, Lopez uses the store

In March, Lopez toured coffee farms in Guatemala and had a chance to meet some of the farm’s workers.

to celebrate and spread those traditions.

Típico Roots offers handmade blouses, dresses, totes, backpacks, home goods, children’s cloth-



For more information: visit tipico-roots.myshopify.com.

ing and other items that are crafted from secondhand Maya huipiles, which are intricate blouses hand-woven on backstrap looms. One huipil can take several months to create due to the intricacy

than 150 small-scale Guatemalan coffee produc-

of the designs, which usually include birds, flow-

ers compete with larger plantations. The coffee

ers, suns, geometric shapes or other natural imag-

is grown in mineral-rich volcanic soil that gives

ery. Every huipil is different and the unique colors

it a sweet taste. In March, Lopez had a chance to

and images symbolize the indigenous communi-

tour the farms and meet the workers who culti-

ties and heritage.

vate the coffee.

Given the work put into huipiles, they are rare-

Lopez sells products through her website, local

ly discarded. Maya believe that humans and na-

craft fairs and other events. She ships across the

ture are deeply connected, so both people and the

United States and offers order pickup in Skaneateles.

earth are damaged by waste and landfills. Maya

In the years since Lopez first fell in love with

minimize their environmental impact by reusing

Guatemala, the Maya people and culture have been

and upcycling products. Used huipiles are repur-

woven into her life, adding color and vibrance.

posed into new clothing and accessories, like the

Now, she wants to spread that enchanting energy

items that Lopez sells.

throughout Central New York. Lopez hopes that

She stocks her shop based on her customers’ needs

her business will help Central New York neighbors

and advice of the Guatemalan street market ven-

learn about the sustainability and cultural signifi-

dors, who point out the most popular items. She

cance of Maya clothing.

looks for bright, energizing garments for spring

“I hope people will understand Guatemala a lit-

and summer, and then switches to warmer cloth-

tle bit more when they buy our products and know

ing and hats for fall and winter.

that each product tells a story,” Lopez says. “I hope

This year Lopez expanded her inventory to in-

they see another side to this beautiful country be-

clude coffee, one of Guatemala’s top exports. She

sides the negativity they see on television. I hope

sells De La Gente coffee, a brand that helps more

it changes their minds and perspective a little bit.”

J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

77

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Making good

FA R M T O TA B L E

Chive talkin’ Pewter Spoon Café’s sammy turns summer’s bounty of herbs and veggies into a savory, sweet and melty delight

BY MJ KR AVEC PHOTOS BY ALAINA POTRIKUS BECKETT

Making good

FA R M T O TA B L E

D

ana Carmeli has her hands full — with a cardboard box containing 100 or more empty egg cartons. She’s returning them to Local Roots Farm just up the road from her mother’s café, The Pewter Spoon, which she manages with her sister in the village of Cazenovia. At Local Roots, the family that runs the farm reuses the

cartons for its fresh eggs. “We probably go through about 30 cartons of eggs a week,” Carmeli says. But eggs are only part of the story. Carmeli also gets tomatoes, herbs and other local ingredients from Local Roots and other area growers.

“We’re lucky to have such great people to work with so close by,” Carmeli says.

That’s the kind of close connection to local growers and the seasons that visitors will find at Pewter Spoon. The menu features a rotation of regular favorites such as Granny Greens, with spring mix, apples, goat cheese, walnuts, craisins and homemade balsamic served as a wrap or salad, and fun specials, including (just in time for release of the new “Barbie” movie) a Tofu Barbie Panini featuring barbecue tofu with cilantro, coleslaw and avocado.

“Probably one of my favorite salads we make features Local Roots cherry tomatoes mixed with olive oil and lots of garlic resembling the flavors of bruschetta, spring mix, red onion, basil-balsamic dressing and topped with a ball of fresh Burrata cheese. Simple but so good,” Carmeli says.

Pewter Spoon aims to source local ingredients whenever possible, using eggs, maple syrup and honey year-round and onions, garlic, basil, butternut squash and tomatoes on a seasonal basis from Local Roots. The café also participates with Old Fly Farm’s CSA in Fabius. “This is a great way to get smaller-scale herbs and veggies, perfect for our rotating weekly specials,” she says, noting that Pewter Spoon also serves as a pickup location for Old Fly Farm CSA members.

As a family of vegetarians, the Carmelis offer a variety of creative meatless menu options. Popular items include Mushroom, Caprese and Garden paninis and Granny and Mediterranean salads. Non-vegetarians enjoy the Chipotle Chicken and Pesto Chicken paninis and a rosemary chicken salad that’s perfectly suited for the warmer months of summer. “In July and August, my mom and cafe owner, Patricia, and my sister and cafe manager, Ava, are picking local chives, [garlic] scapes and various herbs from their gardens for us to use at the shop. The chives go beautifully in the cream cheese for an egg sandwich special called The Frankie, with fresh, local tomatoes [and eggs from Local Roots] and melted Gouda cheese.”

For this issue, Carmeli shares how to make the Frankie, which showcases ingredients that thrive during CNY summers.

“It’s a delicious display of the hard work taken on by our local farmers,” she says. “Mixed with the chive cream cheese, the sandwich balances the Top, Ava and Dana Carmeli comanage The Pewter Spoon in Cazenovia. Above, farm fresh eggs from Local Roots.

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sweetness of the local tomato with the savoriness of the chives. Finally, the bit of crunch that the panini press offers at the end of the process makes it that much more melty and delicious.”

Sweet local tomato? Savory chives? All good. But you had us at melty.

The Frankie combines chive cream cheese, fresh tomato, local egg and gouda cheese for a savory, sweet and melty sandwich.

FRANKIE EGG SANDWICH

To drink?

Since it’s summer, Carmeli recommends the full Caz experience, enjoying the following suggestions while watching the village bustle. To re-create at home, pair the sandwich with a glass of rosé or bohemian Pilsner. For a more low key approach, try it with a cold glass of mint-and-lemon black iced tea. At Pewter Spoon, Carmeli makes the tea with mint from their own gardens.

Toasted local Patisserie ciabatta bread, or bread of choice 1 local fried egg sprinkled with salt and pepper 2-3 slices local heirloom tomato Chive cream cheese 1 slice of Gouda cheese

To prepare the chive cream cheese 1. Place ¼ cup plain cream cheese and about

1 teaspoon chopped local chives in your food processor. If you don’t have a food processor, a mortar and pestle works as well. Blend until fairly smooth, or until the cream cheese has become slightly green from the chives.

2. Spread both slices of toasted bread with

as much cream cheese as you like.

3. Layer on fried egg, slices of tomato,

You can’t get more summery than that.



For more information: The Pewster Spoon Cafe is located at 87 Albany St., Cazenovia. Call 315-655-5554 or visit pewter-spoon-cafe.square.site

Gouda cheese and top bread slice.

4. Place on panini press or place covered

in a frying pan for a couple of minutes until cheese is melted. Slice in half and enjoy.

J U LY/A U G U S T

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81

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Making good

DOWN TO EARTH

Canned foods have a long shelf life that do not require chilling or freezing, thus saving energy.

Can-do canning Preserving local farm-fresh foods now, embracing sustainable practices for the future

BY CHERYL ABRAMS

While cans may conjure up rows of cylindrical aluminum containers, the culinary practice of canning offers a fine balance of science, art and passion by preserving jewels of the harvest in what have become iconic glass jars. These reusable vessels offer a view to the world inside: vegetables, fruits, salsa and sauces, as well as jams, jellies, delectable

PHOTOS BY SHUTTERSTOCK

dills and other earthy edibles.

Canning contributes to the overall sustainability of our land and rere sources in important ways. The practice increases the consumption of locally harvested foods, benefitting regional farmers and reducreduc ing the dependence on crops grown elsewhere.

The overall canning process also saves water and reduces food waste. In addition, canned foods have a long shelf life and J U LY/A U G U S T

CENTRAL NEW YORK MAGAZINE

83

Making good

DOWN TO EARTH

do not require chilling or freezing, thus saving energy.

Citing a conscious choice to live a more “analog lifestyle,” Lisa Chelenza of Baldwinsville and her husband, Duane Severson, began canning several years ago. “We became increasingly passionate about the quality of the food we ate,” says Chelenza, “and wanted to be closer to the earth — and each other — instead of spending our precious time in front of TV and computer screens.”

Severson grew up on family-owned farmland in Sheldon, Wisconsin, and he and Chelenza, a longtime media personality on Spectrum News and TK99’s morning show with Glenn “Gomez” Adams, decided about five years ago to plunge into planting and growing fruit trees on a parcel of their own land in Wisconsin. Their crops, wine grapes and apples, are now preserved as jellies and used in barbecue sauces they enjoy all year long.

Although Chelenza and Severson each grew up watch-

RESOURCES

ing their parents and grandparents can, their canning

Cornell Cooperative Extension

knowledge and practice has been honed primarily through

cceonondaga.org/nutrition-health/food-preservation

learning the basics and developing more advanced tech-

Smith Restaurant Supply

niques through books and articles — along with experimentation. “No mistakes, only lessons,” says Chelenza,

smithrestaurantsupply.com

referring to a batch of apples they had cooked before canning. “We ended up with a mushy mess but learned for

spoil: the high heat destroyed microorganisms in the

next time not to cook the apples.” The couple continues

food and the sealing prevented other microorganisms

to perfect their skills, adjusting practices to meet their

from entering the container.

preferences, including the extremely crunchy pickles

These processes made their way to the U. S., where can-

they enjoy. Chelenza says they first soak the cucumbers

ning foods became not just an at-home exercise, but high-

in an ice bath overnight, then use a grape leaf and sprig

ly automated big business. In 1858, John Mason invented

of dill in each batch to achieve that extra snap.

the first glass jar with a screw-on top, still in use today.

Home canners use basic equipment to complete

How does one begin the centuries-old activity of can-

the task or employ modern electric canning systems.

ning? A dependable and comprehensive local resource

Different methods of canning — the boiling water bath,

for food preservation is the Cornell Cooperative Ex-

atmospheric steam canner and pressure canner — are

tension. Their web page offers a number of instruction

employed to safely and efficiently preserve different types

sheets for canning different foods, as well as an infor-

of provisions. Whatever the process, those who appreciate

mative how-to video.

farm-fresh foods during non-harvest times have Nicolas

The passion for canning perhaps rests on sound advice

Appert of France to thank. In 1809, he answered a call

from Ben Sandberg, a graduate of Paul Smith’s College.

from his country to develop a way to preserve food for

A chef in Philadelphia and Portland, Oregon, he traded

army and navy troops.

roles when he landed in Central New York, now working

Appert developed a method of sealing foods tight-

full time at Saint Fiacres Farm in Ira (Cayuga County).

ly inside bottles or jars then heating them to a certain

Sandberg says that the starting point for delicious canned

temperature and maintaining that heat for a prescribed

foods is fresh-picked products. “As soon as any fruit or

length of time. For his work, Appert took home prize

vegetable is harvested, it begins to lose nutrients,” he

money from the French government and was dubbed

says, “so it’s best to can or pickle anything as close to the

“The Father of Canning.”

time the product was picked.”

S ome 50 years later, world-renowned French

Just think: The fresh fruits and veggies you can during

chemist and microbiologist Louis Pasteur explained the

this harvest season are able to be enjoyed into the fall

scientific reason why food preserved in this way did not

and all winter.

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Making good

ART PROFILE

These are the droids you’re looking for One person’s trash is another person’s robot B Y N ATA L I E R I E T H

Take a close look at one of Jeremy Wilken’s imaginative foundobject robot sculptures and you’ll likely notice a red plastic doodad jammed between its shoulder blades. It’s a peculiar thing, with a curved shape reminiscent of what a shoulder pad might look like on the robot runway. “What are those red things?” Wilken is often asked about his internationally recognized Woah-Botz sculptures, which he has crafted since 2013.

Wilken’s grandfather Les Taylor was a regular at weekend farm auctions, typically fitted in overalls with a cup of coffee in hand. Rural Minnesotans knew Taylor to be a tinkerer, and auctioneers often pawned off random rubbish to him. One weekend in the late 1980s, he came home with a box of thousands of “red things” for a $1 bargain. “I think my grandma was mad,” Wilken says with a laugh.

When Taylor died in 2011, Wilken’s aunt Kathryn Rodenbach inherited the box and jokingly sent him stashes of the mysterious gadgets as a challenge to create something new.

“He can take just about anything and turn it into a robot somehow,” Rodenbach says.

For the last decade, the multimedia artist has done just that, tinkering with red things as well as veggie steamers, tin containers and kitchen utensils. Wilken says he has innovated more than 1,600 robot, spaceship and ray-gun sculptures since the launch of his Woah-Botz business.

Wilken currently makes his robots in his studio, a converted

PHOTOS BY NATALIE RIETH AND AMY BLEIER LONG

dairy barn outside DeRuyter, where he has lived since 2019. What once consisted of milking stalls is now packed with shelving units and scattered boxes brimming with materials from garage sales, thrift stores and even the trash. Sometimes he’ll receive a text from his “tin pal” Betsy Sio, a fellow artist who makes funky upcycled jewelry, with a trade offer.

“It’s fun to see tins that people gave me a while ago that I never knew what to do with — they just didn’t work into my aesthetic,” Sio says. “And now I get to see them transform into robots.”

Wilken launches into a new sculpture with a bold object in mind — often a colorful, nostalgic tin. “If something catches my

Opposite, a display at Cazenovia Artisans. Top, Jeremy Wilken in his DeRuyter studio.

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Above, an Uncle Joe’s Mint Balls-torsoed robot with red plastic pieces at its shoulders. Below, the “red things.”

eye enough to make me look at it among a sea of other things, I’ll want to make something out of it,” he says.

He then rummages through his collection for knickknacks to pair. Wilken doesn’t paint or polish, so he seeks objects with colors or tarnishes that are visually compatible. By drilling holes and attaching found objects with screws, he transforms junk into one-of-a-kind robots, often two a day, each paired with a certificate of authenticity (a robot birth certificate).

When Wilken’s family moved to Kingston, New Zealand,

Kathryn Rodenbach

creative outlet. He dabbled in painting and woodworking, but says he was eager to make something sculptural.

Embracing the Kiwi enthusiasm for upcycling while also drawing upon more than 20 years of experience building theatrical scenery and props, Wilken began making fairies — found-object assemblages that Rodenbach, his Aunt Kate, was already creating in the United States.

But when Rodenbach gifted Wilken a piston head to tinker with, the engine component gave him robot nostalgia and he began building. “Why buy it new when you can recycle or upcycle something?” Wilken says.

“For me, it became robots somehow.” His first three ro-

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PHOTOS BY NATALIE RIETH

“He can take just about anything and turn it into a robot somehow.”

in 2011, the artist was a stay-at-home dad in search of a

Wilken’s robots carry a human-like quality inspired by the inclusion of materials meant to create connections.

bot sculptures are still thriving in New Zealand.

bot component — a can of Campbell’s tomato soup, for example

States in 2013 and spent the next six years strategizing branding,

— sparks a fond memory. In a way, his robots carry a human-like

experimenting with new sculptural builds and attending as many

quality inspired by the inclusion of materials meant to create

art fairs as he could while living in Florida and Oregon. “I was just

connections with others.

absorbing all the advice that I could get,” he says.

“His robots have so much personality,” Sio says. “And when

The robots were merely a side hustle until an email from Walt

you start dissecting them and you realize all the different piec-

Disney World’s Pop Gallery, which features hip, vibrant works by

es, you start to think about what they could be and where they

emerging artists, appeared in his inbox.

came from.”

“Once I got into that gallery, that’s all I did,” Wilken says. “I

It remains an enigma whether Grandpa Taylor knew what

was working from this tiny little shop and feeding the monster

those red doodads were, Wilken says. But his family eventually

that is Disney.”

solved the mystery thanks to a packaged mock-up of the object

Beyond Orlando, Wilken’s charming bots can be found at

they found at the bottom of the box.

Chicago’s O’Hare Airport, Caesar’s Palace in Las Vegas and the

These uncanny trinkets were apparently meant to be a keychain

Art Center Gallery in Mission Viejo, California, as well as at

tool called a pump caddy that hooked onto gas pump nozzles and

Cazenovia Artisans.

helped drivers self-fuel their cars. It’s a failed prototype with a

Woah-Botz’s international recognition includes a sci-fi-themed show at Millennium Art Gallery in Switzerland earlier this year PHOTOS BY NATALIE RIETH

While browsing Wilken’s sculptures, you might feel that some

Wilken established Woah-Botz upon returning to the United

and a commission from British sweets company Uncle Joe’s Mint

new function. Now the red things are enlivening Woah-Botz sculptures in almost two dozen different countries.

“I know his grandpa would be so pleased and just tickled that

Balls. Wilken was asked to make more robots using the iconic

those are in his sculptures now,” Rodenbach says.

candy tins in celebration of the brand’s 125th anniversary after

Natalie Rieth is a student in the Goldring Arts Journalism & Communications Program at Syracuse University’s Newhouse School of Public Communications.

an English couple returned home from Walt Disney World with a robot featuring an Uncle Joe’s canister torso.

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INVITE OTHERS TO LIVE THE GOOD LIFE We live in an amazing community, with wonderful restaurants, stunning outdoor parks, unique local shops and so many things to do. Our four beautiful seasons offer different adventures year-round.

It’s no wonder Micron Technology, Inc., selected Central New York’s White Pine site for its semiconductor manufacturing facility that will

These local companies are working with CenterState CEO and Onondaga County to promote CNY:

» NexGen Power Systems » CPS Recruitment

create 9,000 new, high-paying jobs — the largest private investment

» M&T Bank

made in New York state history.

» Oneida Nation Enterprises, Turning Stone Casino

Central New York is a place with many job opportunities. Like other communities in the U.S., CNY has companies eager to fill open posi-

» National Grid

tions. That’s why CenterState CEO, the region’s business leadership or-

» Rapid Response Monitoring

ganization, Onondaga County and several local companies are working together to make sure more people outside our region know about our

» SUNY Upstate Medical University Hospital

low cost of living, easy commutes and the many job opportunities and

» Syracuse University

career paths our area has to offer.

» Thompson & Johnson

CenterState CEO has also partnered with Advance Media New York to create an all-in-one resource for companies to help sell the area. The project includes a multimedia marketing effort and a website that provides potential Central New Yorkers everything they need to know about the region and encourages them to join us in the Good Life.

Check it out at goodlifeCNY.com. The site is filled with stunning pho-

» SOS - Syracuse Orthopedic Specialists » Equitable » C&S Companies » Inficon » TTM

tos, videos and enticing stories about our home and the people who are

» VIP Structures

already living their good life. Share it with friends or family who are

» Bristol-Myers Squibb

considering relocating and employers looking for their next new hire.

» Dermody Burke & Brown

Among the website’s many features is a job board for hiring managers and job seekers that pulls open positions from rapidly expanding companies in Central New York. It lets job seekers share information about their experience and career interests, giving participating employers access to a qualified pool of candidates. Access it through the Good Life CNY website at https://careers.goodlifecny.com.

» Greater Syracuse Association of Realtors Join the initiative. Follow @GoodLifeCNY on social media and share your love of CNY by using #goodlifeCNY to highlight the fun and beauty of life in Central New York.

Find out more at goodlifecny.com.

#goodlifeCNY

M AY/J U N E

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Galleries

David Gandino at Edgewood Gallery

39 Albany Street, Cazenovia. 315 655-2225, info@cazenoviaartisans.com. Open 10 a.m. to 5 p.m. daily.

Dave Eichorn: Fine Furniture: Contemporary-Rustic, Live Edge and Inlay. Dave Eichorn, probably best known as a television meteorologist, has been making furniture for his entire adult life. In 2016, he retired from TV and shortly after joined Cazenovia Artisans where you can find his contemporary rustic furniture. Dave combines domestic hardwoods with tropical exotic woods acquired many decades ago for unique pieces (tables, beds, dressers), some quite formal yet with a rustic flare. Most of his work is garnished with rosewood inlay.

Artist reception 2 to 5 p.m., Sat. July 8. Runs July 1 through 31.

Daphné Verley’s Terra Firma at Cazenovia Artisans

Daphné Verley: Terra Firma.

Daphné is Cazenovia Artisans’ visiting artist for the month of August. She was a founding member of Cazenovia Artisans.

A lifetime of exploring the

beauty and potential of clay has fed Daphné’s passion for this ancient gift of the earth. It is Daphné’s visual language, her preferred means of capturing what words sometimes cannot. Daphné’s Totems symbolically honor women she has known and admired. Terra cotta is the chosen clay, selected for its smooth surface and warm tone once fired, an ideal canvas for bold color. Runs Aug. 1 through 31.

EDGEWOOD GALLERY 216 Tecumseh Road, Syracuse. 315-445-8111, edgewoodartandframe.com.

Open 9:30 a.m. to 6 p.m. Tuesday-Friday, 10 a.m. to 2 p.m. Saturday. Closed Sunday-Monday. Free.

People Places and Things: David Gandino. Photography collection from a lifetime of seeing. Joyce Backus: sculpture and jewelry made of art glass and mixed media. Through Aug. 11.

Dear World: Amy Bartell. New mixed-media work about the fractured landscape, possibilities of inclusion, the stitches we hang onto at the seams. This project made possible with funds from the Statewide Community Regrant Program, from NYS Council on the Arts with support of the Office of the Governor and NYS Legislature and administered by CNY Arts. Also Sharon Schuchardt Patsos: Smoked earthenware in organic forms and Caroline Tauxe: Colorful fabric jewelry. Runs Aug. 18 through Sept. 29. Artist reception 6 to 8 p.m., Fri, Aug. 18.

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PHOTOS COURTESY OF EDGEWOOD GALLERY AND CAZENOVIA ARTISANS

CAZENOVIA ARTISANS

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Galleries

Amy Bartell, “Crows,” at Edgewood

EVERSON MUSEUM OF ART

Doug Muir: Coming Home. For photographer Doug Muir (1940-2016), Syracuse was always home, even though he moved away in 1967. Muir grew up on Syracuse’s South Side where — as a twelve-year-old — he embarked on a lifelong passion for capturing moments of daily life. His early snapshots of places and people familiar to him evolved into sophisticated and compelling photographs that documented a changing America while speaking to a fundamental humanity shared by all.

Spanning more than 30 years, Doug Muir: Coming Home surveys Muir’s journey as a keen observer of humankind, from his beginnings in Central New York to his adopted home on the West Coast where he made his living as a steamfitter. Although Muir photographed places all over the country throughout his lifetime, Syracuse remained his touchstone and he returned countless times to visit family and friends and reconnect with the source that gave his works such poignancy. Doug Muir: Coming Home marks a final return for the artist to his hometown, a place his heart never left. Runs through Sept. 3.

Pick & Mix: As the Everson prepares to renovate an incredible new storage area for its ceramics collection with hi-tech space saver technology, the ceramics gallery will serve double duty as museum staff unpack and sort collection treasures. To stay flexible and nimble, the ceramics gallery will present Pick & Mix, four small exhibitions centered on art pottery, new acquisitions and more. Pick & Mix will present a variety of sweet and unexpected treats as the museum builds toward the future. Runs through Oct. 1.

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Douglas Muir, Scott Burton Bench, Battery Park, New York City, 1992

PHOTOS COURTESY EDGEWOOD GALLERY AND EVERSON

401 Harrison St., Syracuse. 315-474-6064, everson.org.

Open noon to 5 p.m. Wednesday and Friday, noon to 8 p.m.

Thursday, 10 a.m. to 5 p.m. Saturday and noon to 5 p.m.

Sunday. Closed Monday -Tuesday. $5 suggested donation.

Jonas Lie: “The Black Teapot,” 1911, oil on canvas at Everson

Onondaga Coach GENERAL PUBLIC TOUR

NYC ONE DAY — YOUR WAY

Seneca Niagara - $40/pp

July 15 November 25 December 2, 9, and 16 $129 pp

Seneca Niagara OVERNIGHT Veteran’s Salute 2023 Sun.-Mon., November 5-6 $199 pp/double, $259 pp single

Wind Creek Casino & Four Tops Tribute Show Wed.-Thurs., November 8-9 $299 pp/double, $369 pp/single, $279 pp/triple

BASEBALL at Yankee Stadium July 8 vs. Chicago Cubs Aug. 5 vs. Houston Astros Sept. 23 vs. Arizona Diamondbacks All above day trips are $199/pp

at Fenway Park (Boston) July 17-18 - OVERNIGHT vs. Yankees

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at Barclay Center, Brooklyn Sunday, July 23 $159/pp

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CASINO TRIPS 7/11, 8/1, 9/5, 10/3, 11/7, 12/12

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Please call for more info on these trips — 800-451-1570

More trips being added...

7659 North Street Road • PO Box 277 • Auburn, NY 13021 • www.onondagacoach.com

Watch the website or call the office!

J U LY/A U G U S T

S10553936-03

2023 TRIPS

Charters & Tours

PHOTO COURTESY EVERSON

Off the Rack. Off the Rack is the happy by-product of a major renovation of the Everson’s on-site art storage. As hundreds of paintings and framed works are displaced from their racks while renovations take place, the public has an unprecedented opportunity to view objects that have been in deep storage for years, never-before-seen recent acquisitions and some perennial favorites — all hung together salon-style in our exhibition galleries. This smorgasbord of paintings and works on paper showcases the breadth and depth of the museum’s collections and provides a glimpse into the world of collections management and care. Runs through Dec. 31.

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Galleries

CNY Artist Initiative features Mara Baldwin’s “All Together Now” at Everson

In addition to large-format paintings, Native Americana will include a variety of interactive and mixed-media installations throughout the museum.

CNY Artist Initiative: Mara Baldwin. Mara Baldwin’s work focuses on the impossible dream of utopia and asks if a perfect life can include the imperfect feelings of failure, loneliness and dissatisfaction. Baldwin’s multidisciplinary and research-based work uses textiles and drawings to create serial and narrative forms. She shares her time between Ithaca and the Hudson Valley where she teaches drawing at Cornell University and Bard College, respectively. She is the recipient of a 2022 New York State Council on the Arts grant and has been awarded residencies at, among others, Wassaic Project, Elizabeth Murray Artist Residency program, Ucross Foundation, Millay Colony for the Arts, Djerassi and Saltonstall. Runs through Aug. 6.

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Frank Buffalo Hyde: Native Americana at Everson

CNY Artist Initiative: Marc-Anthony Polizzi. Marc-Anthony Polizzi was born in the post-industrial city of Utica, New York. He attended Pratt Munson-Williams-Proctor, the New York State College of Ceramics at Alfred University and received his master’s in fine art from Tulane University in New Orleans. Polizzi currently resides in Utica, where he runs and operates his studio. Runs Aug. 12 through Sept. 24.

The Ceramic Nationals: 1932-1972. In 1932, Syracuse Museum of Fine Art director Anna Olmsted created a modest juried exhibition of studio ceramics by artists in New York state to honor the late Adelaide Alsop Robineau. Little did Olmsted know that this first exhibition, which was displayed on draped crates provided by a local coffin company, would ultimately prove to be the bedrock upon which the 20th-century Studio Ceramics Movement was built. Response to the first juried exhibition was immediate.

Prominent artists lobbied Olmsted to open the exhibition to artists from other states, and the Ceramic Nationals were born.

PHOTOS COURTESY EVERSON

Frank Buffalo Hyde: Native Americana. Painter Frank Buffalo Hyde grew up in the Onondaga Nation, where he absorbed much of the pop culture that is still central to his worldview. Throughout his career, Buffalo Hyde has presented “pop” iconography like UFOs, hamburgers and corporate logos in parallel with Native symbology like the bison on the Onondaga reservation and Indigenous leaders and dancers. Buffalo Hyde’s works grab attention through their bright colors and instantly recognizable iconography but resist easy stereotyping through their embedded messages about the fragmented nature of Native life. Native Americana is a homecoming for Buffalo Hyde, who left Central New York for New Mexico, where he studied at the Santa Fe Fine Arts Institute and the Institute of American Indian Arts. Frank Buffalo Hyde lives in Northfield, Minnesota. His work can be found in the collections of the Smithsonian Museum of the American Indian, the Hood Museum of Art, the Gilcrease Museum, the Peabody Essex Museum and Everson Museum of Art. Runs through Sept. 10.

The Ceramic Nationals purchase prizes in the Everson’s collection number more than 200 and tell the story of the birth of the Studio Ceramics Movement in the depths of the Great Depression through its maturation in the 1950s, and ultimately, to the early 1970s, when the field of ceramics splintered into an unwieldy number of factions. Containing early masterworks by seminal artists like Maria Martinez, Peter Voulkos, Marguerite Wildenhain, Minnie Negoro and Edwin and Mary Scheier, the Ceramic Nationals collection represents the most cohesive collection of American Studio Pottery in existence.

PHOTO COURTESY OF MARC-ANTHONY POLIZZI

ONONDAGA HISTORICAL ASSOCIATION 321 Montgomery St., Syracuse. 315-428-1864, cnyhistory. org. Open 10 a.m. to 4 p.m. Wednesday-Friday, 11 a.m. to 4 p.m. Saturday and Sunday. Free but donations encouraged.

Check their website for updates.

CNY Artist Initiative features Marc-Anthony Polizzi at Everson

Syracuse: City Life in Watercolors. This exhibit captures places where people live and work, and everyday scenes they see in Syracuse, by three members of the Urban Sketchers art group, Bill Elkins, Dudley Breed and Dan Shanahan. The artists all work on-site, inside or outside, creating art that gives you a visual introduction to daily life in Syracuse. Runs through Sept. 10.

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“I want to feel that I’ve made a difference.”

“I want to feel that I’ve made a difference.”

“I’ve thought a lot about the impact of my career…I want to feel that I’ve made a difference and having played an important role in the Rural Medical Scholars Program, it truly is the legacy of my career.”

“I’ve thought a lot about the impact of my career…I want to feel that I’ve made a difference and having

These arean the words ofrole Carrie Roseamelia, PhD, formerProgram, associate professor at Upstate played important in the Rural Medical Scholars it truly is the legacy of myMedical career.”

University, who pioneered the rural medicine program in the Department of Family Medicine. She is These are the words of Carrie Roseamelia, PhD, former associate professor at Upstate Medical a new member of the Upstate Foundation’s Legacy Society, which is comprised of donors who have University, who pioneered the rural medicine program in the Department of Family Medicine. She is included Upstate Medical University in their estate plans. a new member of the Upstate Foundation’s Legacy Society, which is comprised of donors who have included Upstate Medical University in their estateare plans.

“The students I came to serve with this program my legacy. I offered 10 years of my professional and personal lifeI came to expanding the this mission of the Medical Scholars Program. work was “The students to serve with program areRural my legacy.

I offered 10 years of myThis professional incredibly rewarding.” and personal life to expanding the mission of the Rural Medical Scholars Program. This work was incredibly That missionrewarding.” was to identify, recruit and nurture medical students who were interested in a future That was topractice. identify, recruit and nurture medical students who were interested in a future rural ormission small-town rural or small-town practice.

“Preparing medical students to work with underserved communities is critical to the mission of “Preparing medical work with underserved communities is critical to the mission of serving Central New students York andtoupstate communities.” serving Central New York and upstate communities.”

The Rural Medical Scholars Program will be the beneficiary of Dr. Roseamelia’s legacy gift to the Upstate The Rural Medical Scholars Program will be the beneficiary of Dr. Roseamelia’s legacy gift to the she Upstate Foundation.

“It’s never too soon to think about leaving a gift that might make a difference,” advises.

Foundation. “It’s never too soon to think about leaving a gift that might make a difference,” she advises.

Please join Dr. Roseamelia in leaving a legacy gift today!

Please join Dr. Roseamelia in leaving a legacy gift today!

ToTo read Dr. story,visit visit read Dr.Roseamelia’s Roseamelia’scomplete complete story, www.UpstateFoundation.org/LegacyGiving, www.UpstateFoundation.org/LegacyGiving, or or toto create createyour yourown ownlegacy legacy gift, gift, call Upstate Foundation at 315-464-6490 call Upstate Foundation at 315-464-6490 Ourmission: mission: Impacting education, research, andand Our Impactingpatient patientcare, care, education, research, community health through charitable giving. community healthand andwell-being well-being through charitable giving.

S10646419-01

Flashback

WITH OHA

William Terrell and Dan Preston with Terrell’s first delivery trucks in Syracuse, 1962.

CHIPPING IN A slice of CNY’s crispy potato history

BY THOMAS HUNTER

Americans annually consume about 1.85 billion pounds of

1957, Forget-Me-Not’s potato chip machine could produce 700

potato chips, roughly 6.6 pounds per person. That’s a lot of chips!

pounds of chips per hour. By the mid-1960s, the company had

The history of the potato chip may date back to Great Britain

moved to 218 Midler Park Drive in DeWitt. It closed around 1970.

in the early-19th century, where a British doctor published a

Jean’s Foods, a subsidiary of Jean’s Beans, opened a potato

cookbook with a recipe for fried potato slices. The first American

chip plant in Syracuse in the 1940s, and later opened stores in

version reputedly was made in Saratoga Springs, New York in

Elmira, Carthage, Ogdensburg and Watertown to sell its chips

the mid-19th century.

and other locally made food. Only the Watertown store, which

Central New York has its own affiliation with the production of

opened in 1953, remains today. In 1995, Jean’s Foods was acquired

this beloved snack food. While it would be difficult to pinpoint

by Terrell’s Potato Chips, another Syracuse-based company.

when the first potato chips were made in Onondaga County, there are many ties to potato chip making.

Terrell’s Potato Chips moved into the former Forget-Me-Not factory location in the early 1970s, where it still makes tasty

August Polge, a grocer at 243 W. Onondaga Street in Syra-

potato chips today. Founded in 1946 by William Terrell, the

cuse, operated a potato chip manufacturing business in the

company is now managed by his grandson, Jack. Terrell’s makes

early-20th century. Polge sold his well-established business in

a Syracuse Style potato chip, a tangy flavor with a “dash of this

1916 to move west.

and a dash of that.” The company relaunched “Terrell’s Tully’s

George B. Crowell, another early-20th-century grocer, made

Honey Mustard” chips in May.

Potato Chip Company opened at the same address in 1927. By

Thomas Hunter is museum collection curator at OHA.

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PHOTO COURTESY TERRELL’S POTATO CHIPS

potato chips at 311 Wolf Street in Syracuse. The Forget-Me-Not

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Last word

WITH

PHIL WILLIAMSON “The Blueberry Guy” from Melody Blues Farm

BY M J K RAV EC

During the school year, Phil Williamson is an art teacher in the Central Square School District and has a classroom loaded with plants because, he says, “I’m addicted to growing things.” But come summer, he’s the man at the stand that sells those supersized blueberries from Melody Blues Farm in Fulton. His alter ego — “The Blueberry Guy” — is a regular at the Downtown Farmers Market in July and August. So, to close our summer food issue, we decided to find out how it all started with eight bushes and, of course, how he got that name.

Your farm is known as Melody Blues Farm — where did

How did you get the name “The Blueberry Guy”? We have

the name Melody Blues come from? Our family has been

always said to our customers, “If you like our quality and

growing produce in CNY for generations. My sister, Melody,

freshness, tell a friend.” Many customers have asked other

started the farm back in 1990 after she had asked her husband

vendors, “Hey, when is The Blueberry Guy going to be here?”

what his favorite pie was. Those first bushes grew and we have

It definitely came from the customers and stuck.

been planting more and more each year. We started with eight bushes and they lived through the winter and we were

When does blueberry season start for you? Blueberry season

like, “Hey, I think we can grow these.” It takes forever to grow

typically starts right after the 4th of July and runs about six

‘em but we loved it.

weeks.

What is your position at

Do you have a favorite blueberry recipe? Honestly, I prefer

Melody Blues Farm? Our

these blueberries fresh, right out of the field by the handful.

family all works together

But I certainly enjoy blueberry pie, lemon-glazed blueberry

to bring some of the

bread, blueberry scones, blueberry jam and blueberry

finest blueberries to CNY.

pancakes.

Although I’m the face of

Phil with his son Zayne.

Melody Blues, there are so

Anything else you’d like to add? Support your local farmers.

many people who are part of

Fresh, in-season fruits and vegetables are the best!

the team.

Berry well said! (You knew we couldn’t resist.)

What is your favorite season? Summer is my favorite season.

You can’t beat summer in CNY and all the activities and festivals.

you were 4 years old? As long as I remember I have been coming to the Syracuse and local markets. This will be my 50th summer season. My parents owned a couple of different farms and my grandparents on both sides had different farming businesses years ago. It goes back generations.

What do you like most about it? I like the hard work, fast pace and seeing our blueberry customers back again. They are like family.

98

CENTRAL NEW YORK MAGAZINE

J U LY/A U G U S T

PHOTOS COURTESY PHIL WILLIAMSON, SHUTTERSTOCK

We understand you’ve been coming to the markets since

Looking for us?

Find us at one of these local boutiques!

Almost Local 18 W. Park Row, Clinton

Salt City Artisans 226 Hawley Avenue, Syracuse

BeeKind 118 Milton Avenue, Syracuse

The Station 603 603 E. Seneca Street, Manlius

Carol Watson Greenhouse 2980 Sentinel Heights Road, LaFayette

Synple 70 Main Street, Camillus

Center Street Market 106 Center Street, Canastota

The Wren’s Den 2756 W. Seneca Turnpike, Marcellus

The Curd Nerd 2800 James Street, Syracuse

Wildflowers Armory 217 S. Salina Street, Syracuse

Drooz + Company 36 E. Genesee Street, Skaneateles Epicuse 334 S. Salina Street, Syracuse Fringed Benefits 6825 E. Genesee Street, Fayetteville Golden Bee Bookshop 324 1st Street, Liverpool H. Grey Supply Co. 53 Albany Street, Cazenovia Olive + Fern 19 North Street, Marcellus Paola Kay Gifts 105 Brooklea Drive, Fayetteville Parthenon Books 333 S. Salina Street, Syracuse The River’s End Bookstore 19 W. Bridge Street, Oswego

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