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CONTENTS | SEPTEMBER 2019

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13

22

Photo courtesy of Edible Uprising Farm

COVER STORY 13 Farm to Plate

COLUMNS 38 Fashion Natural Beauty

FEATURES

39 Spiritual Grounding

17 Hungry for Growth Capital Region Food Incubators

40 Parenting

IN EVERY ISSUE 10 Publisher’s letter 42 Arts & Entertainment

Finding Faith

SPECIAL SECTIONS

ABC’s of Back to School

20 Nuremburg Horror, Grace & Beauty

18 Farm to Table Dining Guide

50 Last Page with John Gray Rocco and Rosie

28 Weddings

22 Visiting Vermont 25 Supporting Families Coping with ASD 26 Catching the “Big One”

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36 Women’s Wellness


EDITOR/ SPECIAL PROJECTS COORDINATOR DANI TESTA-SGUEGLIA ART DIRECTOR STEVE TEABOUT SALES MANAGER TERESA FRAZER SALES ASSOCIATES TARA BUFFA CAROLE KILPATRICK LISA RUSNICA SALES ASSISTANT TRACY MOMROW CONTRIBUTING WRITERS RANDY CALE, PhD LUANN CONLON JOHN GRAY JOEY GRECO BETH KREUGER SANDY MENZER VIKKI MORAN

PRESIDENT & OWNER ANTHONY IANNIELLO GROUP PUBLISHER ABBY TEGNELIA GROUP OPERATIONS DIRECTOR TINA GALANTE

HOME OFFICE 12 AVIS DRIVE #20 LATHAM, NEW YORK 12110 PHONE: 518.294.4390 FIND US ONLINE AT CRLMAG.COM SERVING THE GREATER CAPITAL REGION AND BEYOND Reproduction without permission is prohibited. Many of the ads in this issue were created by Capital Region Living Magazineâ„¢ and cannot be reproduced without permission from the publisher. Established 2003

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CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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EDITOR’S LETTER | BY DANI TESTA-SGUEGLIA

W

ith kids trudging back to school, some people see September as marking the end of something, per‐ haps something to be mourned. For me, how‐ ever, this month truly has always felt like the start of something...something special. By this point, I am ready to get rid of air conditioning and let the cool breezes sweep the autumnal air into my home. I know that my boys and I will kick off the month hauling in tomatoes for canning, and we will fill the month with apple‐ picking, planting mums, back to school nights, and decorating the house in homage to the harvest season. Our region has so much to offer with the harvest. Some local chefs are taking advan‐ tage of the bounty by creating interesting menus that reflect our region and the amazing ingredients that are grown, raised, and pro‐ duced here. I had the opportunity to sit down and chat with two of our regions innovative chefs, Chef Josh Coletto of Nighthawks and Chef Michele Hunter of Hamlet & Ghost. They were kind enough to share a couple of recipes with us; I hope that you will try them at home and that these conversations inspire you. Speaking of innovation and inspiration, we love finding and supporting local start‐up businesses. Launching into the food industry is becoming easier thanks to two local food incu‐ bators. Meanwhile, check out some of our local farm‐to‐table stars in our dining guide. Our Grateful Traveler is back with her in‐ depth piece on her extended stay in Nuremberg. She strolls us through the dichotomy in the streets and history of this medieval Bavarian city. As many families embark on another school year, our parenting column encourages “renegade” changes to foster a calmer routine while a closer look at trends in autism tells the story of early diagnosis and support available for families who are coping with the varying degrees of the spectrum. I invite you to celebrate September, the bounty our region delivers, and to slow down a bit to relish the moment.

10 | SEPTEMBER 2019 | CRLMAG.COM


UPFRONT | WITH CRL

Staving off the Seasonal Slump Whole-body care from September through spring

ANNEMARIE BÖRLIND Orange Blossom Energizer As the name suggests, this antioxidant face serum ($25) of carrot and Sicilian blood orange oils has a one-track mind: the revitalization of lackluster skin. Infused with vitamins B5, C, and E, this luxe “energizer” stimulates the production of collagen and protects against free radical damage, while toning and reducing the appearance of fine lines. boerlind.com/us

Herbatint Royal Cream Conditioner If you have dry, damaged, or colortreated hair, it’s thirsty for this intense treatment ($10). A powerful moisturizer with Vitamin F (Omega-3), organic aloe vera extracts, and jojoba oil that restores your hair’s natural balance, this conditioner leaves hair silky and smooth while locking in the vibrancy of your color treatment. usa.herbatint.com A. Vogel Echinaforce Fortify your immune system with A. Vogel Echinaforce tablets ($10-$25), which pack a punch for stress cases and insomniacs, and anyone else in need of a boost. The clinically proven formula combines organically grown Echinacea herb and root (and has almost three times the common coldfighting alkylamides of other formulas!). Your whole family will love it – yup, it’s safe for children, too. avogel.com

All of these products are available in your favorite Capital Region natural products store. Just ask!


UPFRONT | WITH CRL

ON THE COVER

Dry Air, Dry Skin and Hair? Moisture-rich beauty solutions to protect your body from fall’s chillier temps.

As fall sets in, so does the dry air. To stay ahead of the moisture game, we found four water-locking products for skin and hair. Sorry, fall – your days of wreaking beauty havoc are over.

Garner’s Garden Rich and creamy, this all-natural body butter battles dry, rough skin like a champ, keeping skin soft and moisturized through the cooler months. And the lemongrass scent will have you dreaming of Italian citrus groves. garnersgarden.com ON THE COVER: PHOTO BY: KONRAD ODHIAMBO KONRADODHIAMBO.COM

NIUCOCO This luxurious line of hair products will keep your tresses hydrated during our crazy Capital Region weather. Boasting a formula that is 100% vegan and free from any sulfates, parabens, phthalates, and gluten, you can feel good while looking good. And did we mention that it smells amazing? niucoco.com

SPECIAL THANKS TO: HAMLET & GHOST HAMLETANDGHOST.COM

OUR COVER COCKTAIL

Blueberry Hill Courtesy of Brendan Dillon, Owner Hamlet & Ghost

Ingredients 1 ½ ounce Albany Distilling ALB Vodka 1 ounce blueberry shrub (see below) 2 sage leaves 2 dashes citric acid solution (see note)

Dionis Did you know that goat’s milk has alpha-hydroxy acids, plus it's enriched with high amounts of protein, iron, and vitamins? It truly is nature’s ultimate skincare ingredient. Start with the bath and shower crѐme and sugar scrub, and then follow these treatments with the hand and body cream. Silky! dionisgmskincare.com

Instructions Shake with ice and strain into a collins glass. Top with club soda. Garnish with blueberries and sage leaves.

To make the blueberry shrub (Makes 2 ½ cups)

Swell Skin Sea Buckthorn Berry…three little words that will change your life. This nutrientdense ingredient is the keystone to all of the products in the Swell Skin line. From cleansing to treatments and moisturizing, the sea buckthorn berry oil will help restore skin, while also providing anti-aging benefits. Game on, nature! swellskin.net

12 | SEPTEMBER 2019 | CRLMAG.COM

2 cups sugar 1 cup water 4 ounces balsamic vinegar 3 ounces blueberries Muddle blueberries in a small saucepan. Add other ingredients. Simmer on medium-low heat for 30 – 40 minutes. Allow to cool overnight. Strain blueberries. For citric acid solution, mix acid powder into water at a ratio of 1 to 4 by weight. Dillon uses 25 grams citric acid powder to 100 grams water. Stir until acid powder is dissolved.


FARM TO PLATE

Photo courtesy of Edible Uprising Farm


From the Farm to the Plate Craving seasonal dishes starring local ingredients? Savor these two top picks from local restaurants that serve up the bounty of the region. By Dani Testa-Sgueglia

Dig into dishes made with ingredients from Leaning Birch Farm at Hamlet & Ghost. Photo courtesy of Leaning Birch Farm

P

eppers, tomatoes, melons, herbs – our varied climate here in the Capital Region has an almost embarrassment of riches when it comes to stocking our kitchens with the best in local produce. But even farm‐ ers market die‐hards sometimes have a han‐ kering to step away from the kitchen. Luckily, many top chefs at hot spots around the area are designing seasonal menus and dishes around this yummy upstate harvest.

“Tomatoes to the core” Brendan Dillon opened Hamlet & Ghost in Saratoga Springs (24 Caroline Street; hamle‐ tandghost.com) in February of 2016 as a cock‐ tail bar that served an upscale bar menu of charcuterie, Korean tacos, burgers, and pizzettas. Even though he wanted a buzz‐wor‐ thy bar serving artisanal cocktails, he always knew that a comprehensive food program would play a big part in his grand scheme. “We all realized we liked serving cocktails with food,” Dillon says “For me, there is something a little more rewarding about doing food and drinks 14 | SEPTEMBER 2019 | CRLMAG.COM

together.” Then a terrible fire on Thanksgiving Day 2016 became a lesson in silver linings – and ultimately paved the way for his grander vision: “We were given some options,” he says, “about how we wanted to continue,” including an opportunity to take over the space next door after another tenant was allowed out of his lease. “We built out a new kitchen and added a new seating area,” including a chef’s table over‐ looking the new open kitchen. “We knew we were going to need to be more food‐focused and have a bigger menu.” In 2018, executive chef Michele Hunter joined the team and, with Dillon, continued to build on what he started after the post‐fire re‐ opening. Together, they have created an acclaimed seasonal menu that relies heavily on ingredients from around the area. “My sous‐ chef and I will come up with different menu ideas, both inspired by which season it is and what farms have available and then…” Hunter begins before Dillon completes the thought: “I throw a lot of crazy at her, and she reigns it into what is realistic and executable.”

Hunter, who trained at the famed Culinary Institute of America (CIA), developed her famous Blistered Tomatoes (recipe pg. 16) using heirloom tomatoes and heirloom cherry tomatoes from Leaning Birch Farm in Broadalbin (2388 County Hwy 107; leaning‐ birchfarm.com). The family‐owned vegetable and flower operation is a Certified Natural Grower (CNG) that follows USDA farming guidelines. They grow more than 150 varieties of fruits and vegetables and are currently sell‐ ing their harvest at Schenectady Greenmarket, the Glens Falls Farmers Market, and as a pop‐ up in front of Roma Imports in Saratoga Springs on Saturday mornings. They also sell through their CSA and direct to stores and restaurants. “Our menu uses single titles with descrip‐ tors, so this dish is simply ‘Blistered Tomatoes,’” Dillon says. It is an ode to the Catalan dish pan con tomate and an Italian bruschetta. “We keep our menu descriptions pretty basic, so the dish is a surprise when it’s served more complex than how it reads on the


menu.” This “tomatoes to the core,” tomato lovers’ dream uses five varieties of cherry tomatoes. “I take the cherries,” Hunter says, “and toss them with olive oil, a bit of salt, and blister them in the broiler.” Dillon says: “There is something about how good warm tomatoes are, like they just came out of the sun, just came off of the vine.” Dillon recommends pairing this dish with our cover cocktail, the Blueberry Hill (recipe pg. 12).

Pickling for Later What’s more refreshing on a hot summer day than juicy watermelon? Around our Capital Region, we are blessed with many vari‐ eties, each bringing different characteristics to the plate. On the week I visited with the chef and co‐owner of Troy’s Nighthawks, (461 Broadway; nighthawkstroy.com) Josh Coletto, he had just brought in a slew of Little Baby Flower watermelons from the Poughkeepsie Farm Project. The melon is small, about the size of a baby nerf football, its rind a rich ver‐ dant green color protecting a sweet interior. Coletto caught the cooking bug at a young age. He first learned from his older sister before having a pivotal experience going on a day trip to the famous CIA, with his mother when he was 12. “I remember eating there, and it was one of the first times I ate some‐ thing and was blown away by food,” he says. From that moment on, he knew his path was in the culinary arts. He took all of the food cours‐ es he could throughout the rest of his school‐ ing and began working in a restaurant as soon as he was old enough to work in the kitchen. He then graduated from the two‐year program at CIA and moved to Portland, Oregon because of the booming food scene there. While in Portland, he worked a lot, trying to gain as much experience as possible. He helped two of the three restaurants he worked at earn nominations as top Portland restau‐ rants, which was a huge honor. “I learned so much being there and just going out to eat and trying to experience as much of that food scene as possible.” Colletto recalls that much of what was important in the Portland restau‐ rant community back then is now migrating to the Capital Region, starting with the lust for farm‐to‐table cuisine. For Coletto, the process of developing a weekly menu includes going through all of the farm lists to find out what is available, seeing what he has in his freezer, and checking on what is coming in from butchers or livestock farmers. Coletto butchers chickens and pigs in house, and has a partnership with Mike Lapi, a farm‐to‐table legend (who he met through the chef’s consortium) and instructor at the SUNY Cobleskill butchering program, where he has his beef butchered. “For me, to be truly farm to table you have to preserve and have every‐ thing you need for the whole year,” Coletto

says. The afternoon I visited Nighthawks, the kitchen was a flurry of activity. Coletto had just brought in 300 pounds of tomatoes from Edible Uprising a new farm in Troy, (40 Springwood Manor; edibleuprisingfarm.com) and his staff was busy making and canning pickled green tomato relish, and canning and freezing tomatoes. They were also busy mak‐ ing sweet and sour pickled peppers and gear‐ ing up for preserving corn and fermenting in the coming weeks. For his Watermelon Salad, Coletto chose the melons from Poughkeepsie Farm Project, a community farm and education program in the Mid‐Hudson Valley. His peppers were pickled in house and hail from Edible Uprising, just 2 ¼

miles from his restaurant in the heart of South Troy. He has seen great ingredients coming from their one‐acre, hand‐worked farm. Only in their first year, husband and wife team Ben Stein and Alicia Brown are growing more than 70 varieties of produce covering the full spec‐ trum, from arugula to zucchini. They welcome visitors to their farm every Saturday to take in the bounty of the week. Coletto’s passion is contagious, as is his philosophy that “all of this food is just super simple; it's just really good ingredients. Everything about this restaurant to me is about letting the farmers’ work speak for itself. Do as little to it as you can to let it shine.” CRL

Photo by Konrad Odhiambo

Watermelon Salad Courtesy of Chef Josh Coletto, Nighthawks

Ingredients, salad 1 small watermelon, cut up any which way ½ cup pecorino ½ red spring onion, sliced very thin ¼ cup sherry vinaigrette (recipe below) ¼ cup pickled peppers (homemade is best!)

Ingredients, sherry vinaigrette 2 cups extra virgin olive oil 1 cup olive oil 2 cloves garlic, sliced thin 2 cups sherry 1 cup sherry vinegar ½ cup red wine vinegar 4 tablespoons Dijon mustard Salt and pepper to taste

Instructions, sherry vinaigrette • Place 1 cup olive oil and 2 cloves sliced garlic into a small pan; heat until you see bubbles. Kill the heat and let cool.

• Put sherry into a small pan and reduce to 2 tablespoons. Pour into a blender. Add sherry vinegar, red wine vinegar, Dijon mustard, salt, and pepper. Blend up for a second. • Slowly drizzle in both the garlic oil and the extra virgin olive oil. • Check the seasoning, adding salt and pepper if necessary. Store in a re-sealable bottle to use for a week or so.

Assembly Place watermelon on a platter, and drizzle each piece with a little sherry vinaigrette. Arrange the pickled peppers and onions all across the watermelon. Grate a bunch of pecorino all over everything. Eat it! Chef Coletto suggests pairing this salad with a Grüner Veltliner. He likes the house white at Nighthawks, the Von Kisel Grüner Veltliner from Austria, and says, “It’s quite tasty!”

CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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Photo by Konrad Odhiambo

Blistered Tomatoes Courtesy of Chef Michele Hunter, Hamlet & Ghost

Ingredients, tomato vinaigrette All of your roasted tomatoes and garlic (see below) 2 tablespoons apple cider vinegar 2 tablespoons white balsamic vinegar ¼ teaspoon ground coriander ¼ teaspoon ground caraway 1/8 teaspoon ground cardamom Pinch of nutmeg Salt to taste 1/2 cup extra virgin olive oil 1/8 teaspoon xanthan gum (optional)

Ingredients, roasted tomatoes 1 large heirloom tomato 3 cloves of garlic Extra virgin olive oil Salt

Instructions, roasted tomatoes and garlic • To prepare the roasted tomatoes, cut the tomato in half and shove the garlic cloves inside. Coat the tomato with olive 16 | SEPTEMBER 2019 | CRLMAG.COM

oil and salt. Roast in a 450˚ F oven for about 30 minutes, or until tender and gaining color. Allow tomatoes to cool. Strain out the liquid, and reserve.

Instructions, tomato vinagrette • Blend the first eight ingredients in your blender until very smooth. With the blender still running, stream in the olive oil slowly to create an emulsion. Season generously with salt. If using xanthan gum (this is used to make the vinaigrette thicker to coat the tomatoes), add slowly while the blender is running. Blend on high to ensure it is well mixed.

Instructions, toast • Use slices of your favorite sourdough bread. Drizzle lightly with olive oil. Grill them or bake them to desired color. When they are done, but still hot, rub them with some raw garlic cloves. This will give the toast some fresh spicy garlic flavor that compliments the tomatoes beautifully.

Assembly Toss your desired portion (we use about 18 per dish) of heirloom cherry tomatoes with olive oil and salt. Using a broiler on the high setting, allow tomatoes to blister and gain color. When the tomatoes have popped and have a small amount of char, they are done. Remove from the broiler and toss with the tomato vinaigrette. Place in your serving dish. Sprinkle the following ingredients on top, and you’re ready to serve! 1 tablespoon reserved roasted tomato liquid 1 teaspoon Urfa Biber 1 teaspoon cracked grains of paradise (or black pepper) 1 tablespoon pecorino romano 2 tablespoons basil (we use micro opal, but any small basil leaves will work here) 1 tablespoons beef fat, optional (bacon fat would also be extremely tasty!)


Hungry for Growth Serving up much-needed support for local food startups with a craving for success. By Dani Testa-Sgueglia

H

ere in the Capital Region, we are known for our dedication to small businesses‐that‐could. We love seeing our upstate neighbors get a start locally then flourish on a national scale...hello, GE! And let’s not forget intergalactic Death Wish Coffee, Legacy Juice Works, Rad Soap, and Saratoga Water. What a line‐up. This dedica‐ tion to Silicon Valley‐worthy innovation and invention has lead to the development of many local incubators over the years, startup accelerators that have sprouted some amazing success stories, from sustainable mushroom‐ based packaging and gaming companies, to top software developers. Nationally, major metropolitan areas have recently started turn‐ ing to food‐specific incubators to offer entre‐ preneurs with the next best edible concept a more targeted place to experiment, develop, and create their products. Over the last year, our Capital Region has brought the trend clos‐ er to home. Let’s dig in.

A Need and a Seed For the nonprofit Capital Roots, the con‐ cept of a bona fide cuisine‐centered incubator was sown 15 years ago when its board began conceptualizing the long‐term plan for its Urban Grow Center (UGC) in Troy. Recognizing that the desire to have locally made and local‐ ly sourced food products was very much a part of the fabric of our community, and interwov‐ en with their mission to create a “Capital Region where every person has access to fresh, affordable, healthy food,” the develop‐ ment of a comprehensive food incubator seemed a natural progression. Capital Roots has watched many would‐ be food entrepreneurs begin down the path to business ownership, only to get sidelined by the prohibitive costs and confusing processes of starting in this industry. Many don’t even make it past the first major step ‐ fitting up a suitable kitchen. Not only are you paying for the space and any construction that is needed, but you have to shell out for equipment, licensing, and typical legal fees that may be associated with starting the business. Costs add up, and all of these lengthy processes take time, sometimes in excess of 18 months. As Capital Roots breaks ground on the UGC’s second phase, which includes its incu‐ bator, Albany’s Chris Small is up and running with his “Chef’s Kitchen Space.” A longtime food enthusiast, last year he realized his dream of being a business owner in the food

industry, before deciding that with his success came the opportunity to pay it forward. “I have always loved to cook and have always been in the kitchen,” he says of his motivation for The Healing Meals, a food preparation retailer providing ready‐to‐go meals and snacks, which he launched in 2018. “So many of my friends and family had issues with food,” whether it was an allergy or ailment, or if it was just taking the time and putting forth the effort to eating better “I just wanted to give them an easier way to eat healthily.” Once he was up and running, Small took a cue from other communities and started to rent out his newly furnished commercial kitchen to other startups during his off‐hours. “My business plan,” he says, “requires that I be in the kitchen only a couple of days out of the week,” leaving the space available. Through Chef’s Kitchen Space, Small also provides access to a network of associates that entre‐ preneurs can tap into to obtain requisite insur‐ ance, business credentials, and contacts at var‐ ious state and local agencies. Small requires any potential renter to secure either a DBA or LLC and insurance before beginning the inspection process and entering into a rental agreement. His program

Chris Small of The Healing Meals and Chef’s Kitchen Space

has become so respected that outsiders have fraudulently claimed to be one of his approved renters. He is vigilant about correcting this and continually works to find the appropriate busi‐ nesses to share his space.

Taking Root and Growing Back in Troy, the second phase of the UGC, which opened in 2014 upon completion of Phase I, is breaking ground this fall. The much‐anticipated food incubator will be one of the first spaces completed, with construc‐ tion scheduled for about 12 months. The com‐ mercial kitchen is designed to include four unique spaces, accommodating four processes simultaneously and will be available to partici‐ pants 24/7. “It is going to be great!” says exec‐ utive director Amy Klein. “The kitchen will be accessible using a key‐pad entry so that partic‐ ipating entrepreneurs can have access when they need it.” She envisions producers requir‐ ing the kitchens, which will be furnished to handle large‐scale productions, at staggered times throughout the day. “The four inde‐ pendent spaces will include one ideally set up for baking, two for cooking, and a fourth that can accommodate a variety of processes,” she says. “So perhaps a baker will be in the kitchen during the very early morning, and then some will have a day job schedule that they are working around and need access later in the evening.” Additionally, the food‐based business incubator is designed to support owners through the start‐up process by partnering with Community Loan Fund and other local businesses and networks, providing a group of mentors and support as well as the ability to tap into and purchase directly from the Capital Roots hub of more than 80 local farms and their on‐site greenhouse array. “The produce from our hub and greenhouses will be avail‐ able for wholesale purchase by the entrepre‐ neurs and will be delivered right to the on‐site kitchen space,” Klein says, explaining how easy and seamless the relationship will be between farmer and producer. UGC is also planning on increasing the footprint of its existing market‐ place by more than 12 times its current size. It will be open to allow for foot traffic, and Klein envisions a large lunch crowd from surround‐ ing businesses and offices. “Our in‐house mar‐ ket space will give the participants a great space to test‐market products in real‐time.” With a set‐up that perfect, the only ques‐ CRL tion left is – who’s hungry for success? CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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FARM TO TABLE | DINING GUIDE

SPECIAL ADVERTISING SECTION

We strive to bring together fresh ingredients from local farms while using practices that are good for you and good for Earth. Our goal is to provide an experience with excellence in atmosphere, quality ingredients, wine, local craft beers, and cocktails, while showcasing local musicians. We put our own twist on New Orleans cuisine and hospitality, providing excellent service that is knowledgable, friendly, and never stuffy.

At Chez Mike, our goal is to provide a superior dining experience through exceptional service and fresh, scratch-made food in a relaxed neighborhood atmosphere. Our menu focuses on eclectic American cuisine with changes to reflect the season. We have been voted Best Rensselaer County Restaurant eight years in a row, as well as recognized as a finalist for Best Greenbush Restaurant and Fine Dining.

The Mouzon House

Chez Mike

1 York Street • Saratoga Springs • 518.226.0014 • mouzonhouse.net

596 Columbia Turnpike • East Greenbush 518.479.4730 • chezmikerestaurant.com

Humble Folk. Bold Brews. We have 10 of our own award-winning craft brews on tap and several wines to choose from, many from NYS. Our menu features local meats, cheeses, and produce from farms throughout the Hudson Valley. Farm-fresh food, award-winning craft beer, and friendly staff. Catskill Taproom, our other location, has no kitchen on-site, but serves both beer and wine.

New World Bistro Bar is an 80 seat bistro in the heart of Albany’s newly revitalized Delaware Avenue neighborhood. The building is cozy, the food is fresh and creative, and the staff is friendly and nurturing. Sustainable seafood, local produce, free range meats, creative vegetarian, vegan, and gluten-free options, are featured on our menu. On-site & off-premise catering also available.

Crossroad Brewing Co.

New World Bistro Bar

21 Second Street, Athens Catskill Taproom • 201 Water Street, Catskill 518.945.2337 • crossroadsbrewingco.com

300 Delaware Avenue • Albany 518.694.0520 • newworldbistrobar.com


CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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Horror, Grace, and Beauty Traveling through history in Nuremberg, Germany By The Grateful Traveler, Vikki Moran

Nuremberg’s famed Frauenkirche and its Männleinlaufen clock


View of Nuremberg from the Nuremberg Castle

L

eisurely strolling the streets of Nuremberg envokes a sense of both tranquility and awe. It is a beautiful big city with a humble, small‐town feel; its medieval past is beguiling, its more recent his‐ tory still painful. To experience all of these contradictions and the resulting confusing emotions, you must travel Nuremberg’s Bavarian footprint. Exploring this city is unique and sometimes chilling.

Exploring medieval times From its founding in 1051 through 1570, Nuremberg flourished and grew due to its location as the center of various trade routes. Culturally, it thrived in the 15th and 16th cen‐ turies, ushering in the German Renaissance. Many structures from that time remain, although they were once mingled with market stalls that are now long gone. The tradition, however, famously lives on – during November and December as the Christmas market stalls line the streets of Nuremberg and are said to be some of the best in Europe. Nuremberg certainly reinvents itself and sur‐ vives through the parade of centuries. Another example of a tenacious will to live in this vibrant city is The Frauenkirche or Church of Our Lady. It showcases an amazing clock, Männleinlaufen, which, at each chime, reenacts the election of Emperor Charles IV of the Holy Roman Empire. This church has sur‐ vived losing all of its parishioners to the black plague and two major bombings. It has served as a synagogue, and both a Catholic and Protestant house of worship. As an avid history enthusiast, I especially loved all the folklore that abounds in Nuremberg. It is easy to say that the famous Nuremberg sausage has been around since medieval times, but to hear the story of the fat businessman jailed for terrible crimes is far better. The tale claims that his family smug‐ gled sausages to him while he was incarcerat‐

Nuremberg’s dark past includes being home to Nazi rallies Photo courtesy of Vikki Moran

ed. To get the meat links through the bars of the keyhole, they needed to make them long and skinny, thus the now‐famous look of the city's sausage. True??? Maybe not. But regard‐ less of authenticity, it is enchanting to hear! Every city in Germany had its own execu‐ tioner/hangman, which was considered the lowest of all trades and class ranking. Henkersteg (Hangman's Bridge) is in the medieval historic section of town and was con‐ structed in 1457 as a wooden bridge that housed the town’s hangman and his family. This locale is only one of the genuinely excep‐ tional sites in this once Imperial city. Flying to Germany, I read The Hangman's Daughter, a novel by Oliver Pötzsch. By the time I landed, I was primed and ready to enjoy anything "hangman."

Facing the recent ugly past If there is an academic yet graceful way to display and discuss the absolute horror of your country's history, Nuremberg leads the way. Necessary for world history, Nuremberg will forever remain the home of the Nazi Party Rallies and the fierce bombings by the Allied forces. Humankind will also remember that this city was the site of the Nuremberg trials in the aftermath of the Holocaust.

Documentation Center Nazi Party Rally Grounds During Adolf Hitler's rise to power, the National Socialists held their Party Rallies in

Nuremberg, after which they were supplanted by the beginning of the German offensive against Poland and the beginning of WWII. The haunting bones of large structures still lay in witness to the gruesome propaganda of the Nazi Party. Today, the Documentation Center accounts the Nazi Party’s rise and fall chrono‐ logically. You stand and walk where the Nazis reigned supreme, a chilling yet very education‐ al experience for even those of us who feel we know history well. The Nazi Party Rally Grounds give a view of the manic followers of this mass‐ murdering machine. The grounds are left over‐ grown, as they should be, and the thought of any glorification is the furthest thing from the minds of the museum’s curators. Reconstructed film reels play as you move through the museum. Pictures of the parade grounds littered with "brown shirts" as well as fuzzy images of the stage with Hitler being glo‐ rified surround you on the walls of the muse‐ um while you are standing feet from the actu‐ al site. It is a purposeful and surreal view of this tragic time.

Moving forward Nuremberg today is vibrant, happy, and easy to navigate as a tourist. Eager to please visitors, hospitality employees and shopkeep‐ ers (most of whom are fluent in English) are thrilled to direct you to sights in their city. Comfortable and accommodating, Bavaria’s best is always on display in this historic river city of Germany. CRL CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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Vermont The green mountain state awaits. By The Grateful Traveler, Vikki Moran

V

ermont’s food and harvest are on display and waiting to be enjoyed by visitors while the autumn arts and crafts scene within stands above any others our area. There are also festivals celebrating fall like nowhere else, packed with New England and Vermont food favorites (mostly hearty comfort food) Yum. Weekend roads to Vermont are often crowded with leaf peepers from all over, but lucky neighbors that we are, we can go mid-week in realative peace to enjoy the majestic color as it lights up county skylines. Weekends spent in a Vermont B&B can provide you endless enjoyment on all levels. So why not take an (almost) staycation and spend time off the roads and breathing the incredible oxygen that abounds in our neighbor to the east!

Through 9/15 33rd Annual Quilt Exhibition – Billings Farm, Woodstock, VT; This highly‐anticipated juried exhibition of more than 50 quilts made exclu‐ sively in Windsor County will celebrate 31 years of quilting excellence. There will be quilt‐ ing demonstrations, programs, and activities for children and adults. Visit woodstockvt.com for more information Thursdays through 10/3 3 PM – 6 PM Manchester Farmers Market – Adams Park, Manchester, VT; Whether it's just‐picked pro‐ duce, yummy baked goods, melt‐in‐your‐ mouth meats and cheeses or unique crafts and beauty products you're after, you'll find them ‐ — and lots more — at the Manchester Farmers Market, held rain or shine. 8/31 – 9/1 10 AM – 5 PM 24th Annual Garlic & Herb Festival – Camelot Village, Bennington, VT; Join garlic‐lovers from throughout New England as they come to sam‐ ple food and crafts from hundreds of different vendors, all made from – you guessed it – gar‐ lic and herbs! Everything from garlic ice cream to garlic jelly, pickled garlic, roasted garlic, gar‐ lic braids and, of course, plain garlic bulbs of every variety will be available for sampling and purchase, along with planting and braiding and cooking demonstrations. For aspiring garden‐ ers, garlic growers, garlic‐lovers or those mere‐ ly looking for a fun way to spend a Vermont

end‐of‐summer day, the event promises some‐ thing for everyone. For more information, please visit bennington.com. 9/4 7 – 9 PM Farm Night Dinner Party – The Wilburton Inn, Manchester, VT; Fresh‐from‐our‐fields organic vegetarian food, grown and catered. Featuring live music, dancing, artisan cocktails. Alfresco dining with the best views in Vermont. $25 plus tax and gratuity. Call (802) 362‐2500 for more information.

9/14 10 AM – 4 PM Vermont Golden Honey Festival – Golden Stage Inn, Proctorsville, VT; The Vermont Chamber of Commerce voted Vermont Golden Honey Festival one of the "Top 10 Fall Events" every year since 2014. The Vermont Golden Honey Festival is part Farmers Market featur‐ ing local produce and hot food; part craft fair with artists and crafters selling their unique items for you and gifts; and part beekeepers event with woodenware and networking for bee enthusiasts. For more information, please visit goldenstageinn.com.

9/5 – 9/8 12 PM – 7 PM Art Jam 2019: Artist Retreat & Music Festival – Whitingham, VT; A safe space for creative minds to feed off of one another. Whether it is a morning yoga class or an afternoon spent fine‐tuning a freestyled song, anyone who has a desire to discover themselves artistically can start here. Visit artjamcollective.com for more information.

9/14 11 AM – 6 PM Downtown Bennington Annual Food Truck Festival – Main Street & School Street, Downtown Bennington, VT; Enjoy a day of food, music, crafts & beer! Try a range of eclectic breakfast, lunch, dinner, and dessert offerings! Beer tent, music all day & more. Find us on Facebook for more information.

9/12 – 9/15 Various Times Tunbridge World's Fair – Turnbridge Fairgrounds, Turnbridge, VT; The Tunbridge World's Fair has run continuously since 1867 except in 1918, due to the great flu epidemic, and during World War II. Visit this Vermont tradition for a taste of true New England Americana. Visit turnbridgeworldsfair.com for more information.

9/14 – 9/15 Various Times 26th Annual Bennington Quiltfest – Mount Anthony Union Middle School, Bennington, VT; Celebrate all things quilting including demonstrations, quilt raffles, vendors, as well as guest lecturer Beth Helfter and a special exhibit of quilts by Mary Hawes Kohler. Visit benningtonquiltfest.com for more information and to purchase tickets. CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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9/20 – 9/22 10 AM – 5 PM Vermont Wine And Harvest Festival – Mount Snow, VT; Mount Snow hosts the grand tasting of the 11th Annual Vermont Wine and Harvest Festival. Set in the backdrop of our world‐ renowned Vermont fall foliage, attendees of the Vermont Wine and Harvest Festival will discover, savor and enjoy Vermont vintners, small specialty food producers, chefs, painters, publishers, cheese makers, potters, jewelers, photographers, and farmers. Visit mountsnow.com for more information. 9/21 – 9/22 10 AM – 4 PM Springfield Vermont Steampunk Festival 2019 – Springfield, VT; The Steampunk Society of Vermont presents "The Kraken" ‐‐ so gather your pirate crew and get ready to defeat the beasts of the ocean! There will be specialized steampunk vendors and artists showcasing their work all weekend long, accompanied by food and beverage vendors. Check out steam‐ punksocietyvt.org for more information. 9/22 2 PM – 3:30 PM Music at the Museum featuring Natural History – Bennington Museum, Bennington, VT; Natural History is a one of a kind ensemble. With a world of sound at their fingertips, this trio of eclectic multi‐instrumentalists has been breaking sound barriers since 1973. For more information, please visit benningtonmuseum.org. 10/5 – 10/6 10 AM – 5 PM 31st Annual Vermont Sheep and Wool Festival – Turnbridge Fairgrounds, Turnbridge, VT; This festival celebrates all things fiber! Visit to expe‐ rience the animal barn, more than 70 vendors offering all your favorite fibers and yarn along with equipment and supplies as well as workshops and demonstrations. Visit vtsheepandwoolfest.com for more information. 10/12 – 10/13 11 AM – 5 PM Oktoberfest – Main Base Area, Mount Snow; The 22nd Annual Mount Snow Oktoberfest will have plenty of beer, schnitzel and “oom‐ pah” music. Combine games, pumpkin paint‐ ing, an apple slingshot, and the famous "schnitzel toss," and you've got two days of fun for the whole family! For more informa‐ tion, please visit mountsnow.com. 10/26 11 AM – 3 PM Fallapalooza! – Main Street, Bennington, VT; A family‐fun‐filled day featuring children’s activities, live entertainment, storefront trick‐ or‐treating, demonstrations, and food ven‐ dors. Visit betterbennington.org for more information. 24 | SEPTEMBER 2019 | CRLMAG.COM


360° Approach Life-changing resources that bring together families, professionals and teachers for the benefit of children with Autism Spectrum Disorder By Beth Krueger

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he recent college graduation of Jane Ann Worlock’s son was a time to cele‐ brate his accomplishments and think back on his journey of learning and persever‐ ance, a road that began in 1997 when he was diagnosed with autism at 2 ½ years old by a developmental pediatrician. Not every child on the spectrum is diag‐ nosed that early, especially 20 years ago – but research, resources, and awareness of profes‐ sionals and the public have come a long way since autism arrived on the Worlock family’s radar. In the Capital Region, the University at Albany‐based Center for Autism and Related Disabilities (CARD) has become a hub for research, evaluations, and practice, plus train‐ ing for professionals, schools, and families (Worlock herself is now a senior trainer there). In its nineteenth year of service, CARD Albany serves a 21‐county area and, for the past decade, as headquarters of the statewide net‐ work of six other regional centers, which are funded through New York State Education Department grants. At the helm is director Kristin V. Christodulu, PhD, who cites the importance of having the research, clinical, and education services under one roof, as well as the com‐ bined expertise of psychology, behavioral analysis, education, social work, and rehabilita‐ tion counseling. Dr. Christodulu is also a Clinical Associate Professor of Clinical Psychology at the University at Albany and coordinator of the regional network. Her work in autism grew from her research on child development.

What’s ASD? A group of developmental disabilities involving the brain are now recognized as with‐ in autism spectrum disorders (ASD). Included are conditions that previously were diagnosed separately, among then autism disorder, Asperger Syndrome, and pervasive develop‐ mental disorder. The causes are still not specif‐ ically known, although most scientists agree that genetic factors may place an individual at increased risk. Biological/brain development and certain environmental conditions also could be elements. Research is ongoing. Dr. Christodulu explains that there’s no medical exam, such as a blood test, that will identify ASD; the diagnosis comes from consid‐ ering the child’s development and behavior.

The disorders extend into adulthood, and the Centers for Disease Control (CDC) reports that autism is about four times more prevalent in boys than in girls. Signs of autism spectrum disorder can include problems in social interaction, emo‐ tional skills, verbal and nonverbal communica‐ tion, repetitive movements, and inflexible adherence to routine with difficulty adapting to change. For example, Dr. Christodulu says, a child may throw a book to show they want something rather than raising a hand. These challenges may be mild or severe, and intellec‐ tual ability can range from exceptional to extremely challenged. About 31% of children with ASD also have an intellectual disability. There is no cure at present, but interven‐ tion treatments in social skills, behavior, and communication have been found to improve life functioning. Healthcare professionals cite the importance of diagnosis as early as possi‐ ble to pursue these adaptive skills and related treatment. While diagnosis can be made responsibly for children as young as 18 months, Dr. Christodulu says, most diagnoses still occur after age 4. She urges parents to express concerns about the development and behavior of their children to their pediatricians and points to the guidelines of the American Academy of Pediatrics that recommend screening for autism for children 18 – 24 months in well‐baby developmental assess‐ ments (see autism initiatives at aap.org).

“Knowing my child” When Jane Ann Worlock’s son was diag‐ nosed with autism 22 years ago, resources and awareness were not plentiful. “I worked in health and human services so was not totally unfamiliar,” she says, but it was a time of learn‐ ing on their own for the family. The son was already in early intervention speech delay, so the new autism diagnosis was added to his spe‐ cial education. “Much of what we did at home was by instinct,” Worlock says. Because of his young age, her son was not yet able to read, so she drew pictures to explain desired actions— time to get dressed, for example. “That was knowing my child and what worked for him.” Worlock’s son graduated from high school with a Regents diploma and went on to earn an Associate’s degree from community college and a Bachelor’s degree from Russell

Sage where he lived on campus, gaining the experience of living and socializing with other students. He is now working. “Encourage inde‐ pendence appropriate to the child’s age and teach them to advocate for themselves,” she advises. That may be learning to dress them‐ selves at an early age, later cooking a simple meal, and so on as they grow. Currently, a senior trainer at CARD Albany who covers parent education, Worlock empha‐ sizes the value of education about ASD for teachers as well as family, and the use of a coordinated approach. If the child doesn’t understand, she says, they may appear disin‐ terested or, by refusing to move to the request‐ ed activity, may seem to be disobedient. For parents who have just received their child’s ASD diagnosis, Worlock encourages them to seek the help and expertise of profes‐ sionals, but “be confident that no one knows your child better than you do.” With Community Caregivers’ Developmental Behavioral Pediatrics, CARD Albany offers diagnostic and psychosocial assessments for ASD for individuals 18 months to 21 years of age. Given the challenge of diag‐ nosis for ASD, assessments are also made for intellectual disability, attention‐deficit/hyper‐ activity disorder, anxiety, depression, and other disorders that present similarly ASD or that also may be present. “Our programs are evidenced based, using what we know has been shown to work,” Dr. Christodulu says, explaining that the added education helps increase the quality of life for the family by reducing anxiety about parenting a child with ASD. “’Let’s Play’ teaches parents tools to interact with their infants and toddlers and build the little ones’ social and communi‐ cation skills.” In addition to programs for chil‐ dren ages 3‐12, there are workshops for teens with role‐playing and demonstrations on build‐ ing and keeping friends, and handling social sit‐ uations; it is accompanied by concurrent ses‐ sions for parents or caregivers so they can learn how to be social coaches. “Collaboration in training does not stop in the healthcare office and at home,” she adds. “The Center also pro‐ vides consultation and education for school personnel and other community professionals to increase awareness of the disorder, how it presents, and appropriate approaches.“ albany.edu/autism

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Catching the “Big One” Tips and tricks for hooking a winner By Joey Greco

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t’s that time of year again, when anglers from all over the Capital Region have a chance to put their “tackle to the test” in the King George Fishing Derby on beautiful Lake George. The fifth annual derby, boasting a generous $15,000 in prizes, will take place

September 13 – 15 and offer first, second and third place prizes for the largest lake trout, largemouth bass, smallmouth bass, and land‐ locked salmon. The proceeds for this event will go to the Lake George S.A.V.E. (“Stop Aquatic inVasives from Entering”) Partnership, which

Brian Gaugler of Amsterdam with his landlocked salmon

has done tremendous work in combating inva‐ sive aquatic species that threaten the ecosys‐ tem of our lake. Let’s get down to business and talk strat‐ egy! For bass, both largemouth and small‐ mouth, anglers will want to key in on deeper water areas in the 30‐ to 50‐foot range adja‐ cent to sharply breaking drop‐offs. Green grass beds that hold perch, rocky main‐lake humps, and other isolated deep water structure, are good areas to start. Bass love live bait such as shiner minnows and crayfish. If you wish to head out into the big water and pursue lake trout, you have the option of jigging or trolling, both very effective tech‐ niques. Find lake trout in three different areas: schooled up in deeper humps, suspended over deep water, and scattered about in mudflats in the 90‐ to 120‐foot range. Trolling can be very effective, and running a large spread of smelt‐ imitating spoons in the 80‐ to 140‐foot range using downriggers, will certainly put fish on deck. We love our Speedy Shiners, Mooselook Wobblers, and assorted Plasma flutter spoons. Natural colors such as silver and gold, as well as orange, blue, chartreuse, and white, all have their place in the trolling spread. Experiment with your speed between 1 ½ – 3 mph to figure out what gets them fired up. If a wiley landlocked salmon is your target for the weekend, trolling will be the technique of choice, as these nomadic creatures love to move about from day to day and week to week. Covering water will help you locate schools of these “silver bullets” as they roam around the basin hunting schools of perch, smelt, and other small forage. Similar lures for targeting lake trout can be used to chase salmon, as they often are feeding on the same things. We love our salmon fishing as they can be tremendous acrobats and are known for their unpredictability once hooked! We wish all participants tight lines and good luck! Even if the fish don’t cooperate, we know all anglers will enjoy a weekend of fun on one of the most beautiful lakes in the country. We are blessed to have such a wonderful resource right here in the Capital Region! Joey Greco is an NYS licensed guide with Justy‐ Joe Sport fishing charters (newyorkfishing.com) Joey’s philosophy on fishing and his recipe for success is to think like a fish, pay attention to details, and never stop learning!

Photo courtesy of Joey Greco

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Grilled landlocked salmon “Power Bowl” Courtesy of Chef Joey Greco • Season the fish with the oil and spices. Grill for about three minutes each side until fish flakes easily.

Ingredients, vegetable mixture

This super-healthy entrée features landlocked salmon, but you can substitute any other kind of salmon. The components of this dish are the grilled flaked fish and a vegetable mixture consisting of kale, edamame, and squash, plus quinoa – all considered to be “superfoods,” packed with vitamins and nutrients.

Ingredients, fish 3 pounds of salmon fillet Olive oil 1 tablespoon onion powder 1 tablespoon sesame seed Salt and pepper, to taste 1 teaspoon ground ginger

1 bag washed and trimmed kale 1 butternut squash, peeled and diced 1 bag shelled edamame sautéed with a bit of sesame oil and tamari and kept warm ½ small red cabbage, finely shredded ½ red pepper, finely diced

Instructions, vegetable mixture • Toss the squash and kale in 1 tablespoon of olive oil and roast on a sheet pan at 375˚ F for about 20 minutes, stirring occasionally, until tender. • Allow to cool slightly and then add the pepper and cabbage. • Keep warm until ready to assemble.

Instructions, grains Any quinoa will work for this. Use a 1:1

ratio of water to grain and cook according to manufacturer’s suggested cooking instructions. Keep warm until ready to assemble.

Ingredients, miso dressing ¼ cup miso ¼ cup lemon juice ½ cup canola oil 1 tablespoon dark sesame oil 2 tablespoon fresh ginger, minced 1 jalapeno, minced, optional • Whisk all ingredients to combine.

Assembly Spoon about 1 cup of the quinoa into a serving bowl. Top with about 1 cup of the roasted vegetable mixture and 4 to 6 ounces of flaked cooked salmon. Drizzle the miso dressing over the top and garnish with some finely sliced scallion if desired. Enjoy!

And on land… If fishing isn’t your thing, but you still want to take in the sights of Lake George during the Derby, here’s some ideas. 9/13 – 9/15 9 AM – 3 PM Concours D’Elegance – Festival Commons at Charles R Wood Park, Lake George; Whether it is American muscle cars, prewar Rolls‐Royce or vintage race cars that gets your motor running, you will find it at this annual event. For more information, visit hemmings.com. 9/14 6 AM ADK 5K and Beer Festival – Adirondack Pub & Brewery, Lake George; Lace up your running shoes and grab your best buddies to compete in the 5K. Follow it up with the beer and music festival at the brewery. Visit greatamerican‐ breweryruns.com for more information. 9/14 – 9/15 Various Times Jazz at the Lake: Lake George Jazz Weekend – Shepherds Park, Lake George; For more than 35 years, Jazz at the Lake has been bringing world‐class jazz and the beauty of Lake George together to celebrate this truly American music. Call 518.668.2626 for the schedule and additional information. CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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WEDDINGS | ADVERTISING SECTION

THE VISTA AT VAN PATTEN GOLF CLUB 924 Main Street, Clifton Park 518.877.4979; vanpattengolf.com The Vista at Van Patten Golf Club, located in beautiful southern Saratoga County in the hamlet of Jonesville, has breathtaking views from the highest point in Clifton Park. Our Grand Clubhouse is the perfect venue for either an intimate gathering of 25 guests or a fabulous wedding for 200. Let our professional catering team guide you through the planning process for this memorable day. The caring staff will help you relax and enjoy your special day with the highest level of service that will certainly meet the expectations of the most discerning guest, while the incredible view and culinary delights will make this a day to remember.

BENNETT RAGLIN PHOTOGRAPHY 917.428.6592; bestdayofyourlife.love Bennett Raglin Photography is a fullservice studio based in Schenectady, NY. The owner, Bennett Raglin, is a professional wedding and lifestyle photographer who specializes in traditional and photo-journalistic storytelling. As a visual artist, Bennett captures wedding portraits of beautiful and spontaneous moments – every photo reflects the true essence of the happy couple. Bennett travels the world and has a photography porfolio that also includes celebrities, galas, and sports. For your special day, Bennett will create romantic and timeless images of your celebration that you can cherish for a lifetime. Call today, sit down with Bennett, discuss your big day, and build your storyboard.

THE CENTURY HOUSE 997 New Loudon Road, Latham 518.785.1857; thecenturyhouse.com Plan your dream wedding at The Century House! With the perfect balance of traditional elegance and modern rustic charm, we’ll provide an unforgettable backdrop for your special day. Whether you're having a grand affair for 300 or an intimate celebration for 25, our ballrooms and event spaces are easily transformed to match your vision. For an outdoor ceremony, our garden tent on a half-mile nature trail is ideal. Featuring unique menus, indoor and outdoor ceremony spaces, plus an onsite hotel and an

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acclaimed staff to manage every detail of your day, The Century House ensures that your expectations are exceeded. To learn more, please call our event office today.

THE INN AT ERLOWEST 3178 Lake Shore Drive, Lake George 518.668.5928; theinnaterlowest.com Experience the wedding of your dreams on the shores of Lake George in a turn-of-the-century castle. The Inn at Erlowest is the premier event venue in the area, with breathtaking lake views. We offer our clients a boutique-style wedding experience that sets us apart from all the rest. The day is your day with only one wedding on the property, so our entire staff is on hand to ensure that your wedding day is absolutely perfect. Committed to providing the utmost in quality and service, The Inn at Erlowest’s signature wedding experience is as unique as each couple, customized to the client’s taste, style, and distinct vision.

DALEY’S ON YATES 10 Yates Street, Schenectady daleysonyates.com Daley’s on Yates Restaurant and Bar is the latest food venture for the Daley Hospitality Group. After a year of business and numerous awards they are pleased to announce “Sunday Weddings at Daley’s on Yates.” The glam, mid-century décor set in an old taxi garage is the perfect setting for the non-traditional couple. Craft cocktails and mixologists start the event, before restaurant appetizers and dinner offerings are served from the exposed kitchen. After dinner, guests dance the night away in the lounge or on the patio with fire pits and sectional sofas.

THE TERRACE AT WATERS EDGE 2 Freemans Bridge Road, Glenville 518.370.5300; thewatersedgelighthouse.com The Terrace at Waters Edge banquet facility is an elegant waterfront venue located adjacent to the award-winning Waters Edge Lighthouse Restaurant on the banks of the Mohawk River. Allow us to assist in creating an unforgettable day with personalized attention to detail, fine food, and impeccable service — all in a beautifully appointed setting. The Terrace, overlooking the scenic Mohawk River, offers seating for 200 guests, a

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dance floor, a custom-designed mahogany bar, and an extensive menu. A new 105-room Hilton Homewood Suites is adjacent to this property for your lodging needs. We would be honored to help you make your wedding day dreams come true – call today for a free appointment to tour our facility and meet with our toplevel consultants.

NICOLE’S SPECIAL EVENTS & CATERING 556 Delaware Avenue, Albany 518.436.4952; nicolescatering.com Your wedding is too important to present you with a choice between just Package A, or Package B. Nicole’s Catering is a little different – just like you. Come in and meet with us to create a menu and event plan custom tailored to your preferences. From the menu to the décor and rentals, we will bring all the little details together to ensure your day is flawless. We have a few dates still available for 2019 and are now booking for 2020! Contact us today to get started on planning your custom wedding menu. Talk to you soon! Love, Nicole’s

NINA SHER, HUNT REAL ESTATE ERA 1365 New Scotland Road, Slingerlands 518.368.5578 You’ve said your “I do’s,” now it’s time to take the next step. I’d like to guide you through the process of finding the perfect home for you and your spouse. We’ll talk about what’s important to you, such as nearby schools, rail trails, coffee shops, or brewpubs. Do you need a fenced yard for your dog or extensive clos-

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et space for your wardrobe? Is space for entertaining friends and family important to you? From choosing the neighborhood that best suits you to negotiating the best price, I’ll work with you every step of the way.

677 PRIME 677 Broadway, Albany 518.477.7463; 677prime.com 677 Prime is Albany's premier upscale wedding and corporate events venue. Along with offering fine dining in the restaurant, 677 Prime is also the perfect venue for your next special event. Experience world-class service and cuisine in a chic and luxurious setting. With five different event space options ranging from 10 to 300 people, you can be confident that your event will exceed all of your expectations. From business luncheons to weddings, you know your event will have the same five-star cuisine and impeccable service you would expect from 677 Prime.

PREMIERE TRANSPORTATION 456 North Pearl Street, Albany 518.459.6123; premierelimo.com One of the key factors that makes Premiere Transportation stand out is our diverse fleet of vehicles. From luxury sedans and limousines to our vans, mini-buses, and executive coaches, we are uniquely qualified to meet any transportation need for your special day. We invite you to visit our facility, preview our vehicles, and discuss your special requests with one of our reservation consultants. Choose the vehicle that fits your wedding –


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party bus, stretch limousines, or mini-coaches to shuttle guests. We’ll arrive on time, vehicles immaculately clean and driven by a professional chauffeur in a tuxedo. When the details really count, you can count on Premiere.

prepared with local produce when available. Our private dining room is available for a rehearsal dinner, wedding shower, or any other small gathering. Catering is also available for any occasion – at your place or ours.

THE GREENS AT COPAKE COUNTRY CLUB

THE ILLIUM BISTRO AT PINEHAVEN COUNTRY CLUB

44 Golf Course Road, Copake Lake 518.352.0019; thegreensatcopake.com The Greens Restaurant at Copake Country Club and The Barn at Copake Lake are must-see venues for those seeking a laid-back wedding weekend surrounded by nature. With rustic, yet chic, indoor décor and amazing views, the feel of both properties will instantly set the tone for a unique, memorable experience. Personalized service with an on-site coordinator, catering by a CIA–trained chef, beautiful spaces, and options to customize your entire event make this a popular choice for couples wishing to create a one-of-a-kind celebration.

JACKSON'S OLD CHATHAM HOUSE 646 Albany Turnpike, Old Chatham 518.794.7373; jacksonsoldchathamhouse.com Jackson’s, in the quaint hamlet of Old Chatham, is a charming, pub-style restaurant that can accommodate your wedding party, large or small, from 20 to 200 guests. The five-star venue is owned and operated by Barry Jackson, having been in the family for three generations. Although best known for superb “prime rib” dinners and veal parmesan, there are many other American dishes, from appetizers to “melt in your mouth” desserts, freshly

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1151 Siver Road, Guilderland 518.456.7111; pinehavencc.com We'd like to help plan your next event. Our experienced staff can help customize your menu, plan set-up, and serving, as well as reach out to our wide range of entertainment vendors; all coming together to make your next event one to remember! We're happy to plan an off-site event at your desired location, or help you take advantage of the many amenities The Illium Bistro has to offer!

CAPRICCIO TRAVEL 518.339.2660; capricciotravel.com Capriccio Travel specializes in group travel through Italy and Europe. We design our tours for individuals who are eager to become acquainted with the beauty of Italy and other destinations, while traveling at a relaxed pace in a group setting. When you’re rushing on a tourist schedule, it can be easy to miss what you’ve come to see. What sets Capriccio Travel apart is our attention to detail, which lets you enjoy the benefits and convenience of group travel with a company that takes the hassle out of plan-


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ning for you. Let Capriccio Travel be your resource for bespoke travel to Italy, Europe, and beyond!

EXCELSIOR SPRINGS EVENT CENTER 47 Excelsior Avenue, Saratoga Springs 518.886.0020; excelsiorspringssaratoga.com Celebrate a memorable Saratoga wedding in style and comfort at the beautiful Excelsior Springs Event Center. Located just moments from downtown Saratoga, our classicallyinspired wedding venue is elegantly appointed to create the fine ambiance your special day demands. Excelsior Springs is located adjacent to the Courtyard by Marriott, so you and your guests can take advantage of the hotel’s outstanding amenities for lodging and bridal parties, before enjoying a memorable wedding and reception in the Excelsior Springs Event Center.

2SHEA CATERING 802 Albany Shaker Road, Loudonville 518.389.2889; 2sheacatering.com The 2Shea Catering business was created to delight, inspire, and be inspired, and strives each day for a standard of excellence in hospitality and cuisine. We provide all the catering services for Shaker Ridge Country Club, as well as catering to other venues stretching from Lake Placid to Poughkeepsie. Our menus range from traditional to the most current innovative cuisine. Whether it’s incorporating your favorite recipes into the menu or honoring a dietary or culturally-specific menu, we are happy to work with you to guarantee a memorable guest experience. Our talented professional staff will satisfy your per-

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sonal requests, make suggestions, and provide the best possible service.

WOLFERTS ROOST COUNTRY CLUB 120 Van Rensselaer Boulevard, Albany 518.449.3223; wolfertsroost.com Wolferts Roost’s panoramic views of the Berkshire Mountains in a city setting make it the perfect place to host your event. Whether you are celebrating a bridal shower, rehearsal dinner or your big day, our club has more than 5,000 square feet

of banquet space, including a banquet hall and grand ballroom. Let the Wolferts Roost team make your day magical and leave you with fond memories that will last a lifetime. Host your wedding ceremony on the lush grounds of the golf course and celebrate your reception in our grand ballroom. With the expertise of our culinary team, your wedding menu can be customized to suit the tastes of the most discriminating diner. Audio-visual equipment, specialty linens, and dĂŠcor can all be coordinated by our event specialist.

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WOMEN’S WELLNESS | ADVERTISING SECTION

ing the use of prescription drugs are the focus of my health coaching practice. As an oncology nurse for more than 30 years, along with my earning an MSN degree, I have studied and applied the principles of functional medicine and integrative nutrition to heal my hypothyroidism, lose 30 pounds, and get off synthetic hormones. I coach women, men, and couples to lose weight and create a new healthy lifestyle — call 518-221-9923 for a free consultation.

AMAZINGLY AGELESS MEDI-SPA 1202 Troy Schenectady Road, Latham 518.608.1252; amazinglyageless.com Dr. Virginia Giugliano completed medical school with the desire to preserve health. After 20 years of practicing as an OBGYN, her focus is on looking and feeling AGELESS. Who doesn’t want to look and feel their best? Amazingly Ageless Medi-Spa is a full-service med spa specializing in non-invasive treatments including Vaginal Rejuvenation for urinary incontinence and sexual dysfunction, Bio-Identical Hormone Replacement Therapy, Microneedling, PRP, Body Contouring, Botox/Fillers, and Age-Defying Facials. Dr. Giugliano and her professional staff are excited to offer cutting edge services to both enhance your health and preserve your “ageless” look. Please call to schedule your private free consultation.

EVOLVE HANDCRAFTED SOAP COMPANY 518.368.5518, evolvesoapco.com

LEAD CONSULTING AND COACHING LLC 60 Adams Place, Delmar aleaderinyou.com Do you find yourself putting the needs of your spouse, children, family, and work before your own? What if you could take better care of yourself? As a Life Coach, I work with women who want to change patterns that are no longer serving them. Together we create a plan that offers greater freedom, happiness, and fulfillment in life. When we say “yes” to ourselves, we can be of greater service to others. Register for upcoming Vision Workshops on September 17 or October 15, held at the Pioneer Bank in Glenmont, NY from 5:30-7:00pm.

PATTY MCGEE HEALTH & WELLNESS, LLC Comerford Chiropractic, 3403 Carman Road, Schenectady 518.221.9923; pattymcgee.coach As women, we tend to be all things to everyone, often causing us to lose sight of how important it is to take care of ourselves, too. Reversing chronic disease, losing weight, and reduc-

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Evolve Handcrafted Soap Company is a woman- and Nurse Practitioner-owned small business. We are passionate about creating high quality soaps made in small batches with all organic vegetable oils and butters. We also source locally whenever possible and incorporate locally crafted beer, goat's milk, honey, fruits, and vegetables into our products. All of our soaps are individually hand poured and hand cut and cure for a minimum of two weeks so they will last longer in the shower. We also strive to be environmentally friendly and utilize natural materials and biodegradable packaging for our products.

GNOME SERUM Available at Fallon Wellness Pharmacy: 1057 Troy Schenectady Road, Latham 518.220.2005; gnomeserum.com Having built a successful hemp-based, all-natural beauty and soap company over the last 10 years, Greg Kerber kicked off Gnome Serum after full-spectrum hemp extracts became nationally available. Originally created for his daughter who has Down Syndrome and a group of autistic children, Gnome’s tinctures and highest quality skincare products quickly became must-haves for women across the country. From anti-aging face serum made with hyaluronic acid and red rose, to creams with lavender (for sleep) and arnica (for bruises and pains), Gnome’s all-natural, plant-based products are vegan, cruelty-free, and made right here in the Capital Region. Sold at Fallon Wellness Pharmacy and other retail locations.


WOMEN’S WELLNESS | ADVERTISING SECTION

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FASHION | BY LUANN CONLON

Natural Beauty Sudsing up organically with Heather’s Naturals and Evolve Soap

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hen someone says “natural beauty,” the image of healthy, glowing skin comes to mind. Who doesn’t want to be a natu‐ ral beauty? We all are in our own way, but to enhance what God blessed us with, we found two local companies who use natural ingredients to keep us feeling beautiful inside and out. The owners of Heather’s Naturals and Evolve Soap both have two objectives at the center of their mis‐ sion: to use only organic, cruelty‐free, natural ingredients in their products and you, the client. Heather Jablonski founded Heather’s Naturals in 2013 under the name of its signature product, an all‐ natural lip balm called Incredibalm. Three years later, after developing more skincare products and broaden‐ ing the line beyond lip balms, she changed the name to Heather’s Naturals. Her product line consists of face washes/cleansers, masks, serums, and anti‐aging products. She also sells beauty supplements on her website as well as an organic makeup line. Jablonski makes many of her products to order, ensuring the fresh‐ est ingredients and the longest shelf‐ life possible without the use of preser‐ vatives or chemicals. I had the opportunity to try out several of her products, and fell in love with the Manuka Honey Face Mask with Collagen and Vitamin C, a top‐sell‐ er. It left my face feeling smooth and hydrated. If you have any trouble with acne, then I recommend the activated charcoal exfoliating facial cleanser; I could feel it working into my pores with a slight tingle sensation. At night, I found myself reaching for her hydrat‐ ing miracle serum and anti‐aging whipped face balm, which kept my face moisturized until the next day. Jablonski also boasts an organic makeup line that includes products from foundation to color to create a full look. I especially enjoyed her organic long lash mascara and organic lip gloss. A friend of mine tried the organic cream‐gel liner pot and gave it high marks. When I asked Jablonski what her inspiration was for her product line, she immediately said, “the feed‐ back from my clients.” She loves making women feel beautiful. You can find Heather’s Naturals at shopheathersnaturals.com or Etsy, and her first brick and mortar store is scheduled to open September 1 at 432 Franklin Street in Schenectady across from City Hall. Use the code CRLMAG for 20 percent off her entire product line. Jill Sullivan‐Keating, a self‐proclaimed “soaprenuer,” founded Evolve Handcrafted Soap Company in 2017 after conducting more than four years

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of research into natural body products and ingredients. All of Sullivan‐ Keating’s products are handcrafted with organic vegetable oils and locally‐ sourced goat’s milk, honey, coffee, and essential oils. Her line also includes organic, natural air‐freshening sprays and soap lifts made of corn husks and different types of hardwood to prolong the life of her soap. As a nurse practitioner, Sullivan‐Keating became aware of the chemicals in conventionally man‐ ufactured body products, kicking off an interest in creating a natu‐ ral solution. She makes her prod‐ ucts at her soap studio in Latham. My Irish Spring‐loving hus‐ band and I had the opportunity to try several of her soaps. I was curious to hear his take on an all‐ natural bar and was thrilled at his review. He said the Saratoga Summer Salt Soap and the Spearmint & Eucalyptus Goat’s Milk Soap had him smelling great all day! I enjoyed all of them, but especially the Sexy Sandalwood‐ Vanilla Scented Beer Soap. It glid‐ ed on my skin and had a great scent. Her all‐natural air freshen‐ ers are also worth trying. Sullivan‐Keating claims that her mission “to do better for peo‐ ple when it comes to their overall health” is her inspiration for her business. As a healthcare provider and mother, she cares about her clients' health as well as her families’ and wants to con‐ tinue to use high quality, non‐ toxic ingredients while keeping an eye on sustainability. Sullivan‐ Keating uses 100 percent recy‐ cled packaging, which reduces her overall carbon footprint. Within the next six months, Sullivan‐Keating plans on launch‐ ing a line of all‐natural shampoo and conditioner bars (which are perfect for travel), shaving soaps, and more air freshener sprays. You can find Evolve handcrafted soaps at the following local stock‐ ists: Spirit Tree Connections, Image Studio, Green Grocer, Moisture Salon, Merriman and Pfister's Marketplace, Livilu Boutique, Jean's Greens, Bluebird Home Décor and The Pretty Hot Mess, and online at evolvesoapco.com. Sullivan‐Keating is also extending an offer through her website: If you purchase three bars of soap, you can choose either a fourth for free or a free spray. Luann is a lifelong curator of fashion and enjoys researching the latest trends and tips for all of our Capital Region Living readers. You can reach her at luann@crlmag.com.


SPIRITUAL GROUNDING | BY SANDY TIERNAN MENZER

Finding Faith Mindfully move through autumnal change to transform discomfort into peace

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s we unwind from this beautiful summer, we watch the leaves turn vivacious colors as Mother Nature creates her masterpiece. Just like the tree that changes its leaves into beautiful red‐orange and yellow hues, we too are working through many intense develop‐ ments. Births, aging, deaths, new relationships, old relationships, moving to a new home, relocating, or going to college or back to school, are all impactful life transitions. With change, however, often comes discomfort, a sense of unset‐ tlement, or even an ache. This is temporary of course, but still difficult. Embracing these progressions is the best way to work through them to make the process feel less hurtful. We do not grow spiritually without the pain of transition, whether it be emotional or physical, including the agony of watching others suffer. How can we minimize anxiety and stay calmer and more secure? Strong faith in a higher power or deity is one of the most helpful ways to face these situations! Praying, meditating, or just asking your angels or departed ancestors for support will bring comfort. By changing our mindset to waking each morning, grateful for what we have instead of dwelling on what we don’t, our vibration level rises.

We are sent assistance for our dreams to manifest when we ask, believe, and be prepared to receive! While waiting, we must assist others when they are in need. Another way to manage this discomfort and make these changes less painful is to tap into your creative mind and spend time pursuing a hobby, discovering a new one, or reading…after all, knowledge is power! In my opinion, fall is the most beautiful time of the year to take a hike and be outdoors, grateful for what the universe provides. What a great time for sightseeing, researching, and visiting a new, soon‐to‐be‐ special place. Upstate New York is one of the most beautiful scenic places all year round! Wishing everyone peace and harmony during this beautiful September! Sandy Tiernan Menzer is the mother of one son and a 9‐year‐old grand‐ son. She truly enjoys her work of helping to inspire others by providing spiritual direction readings through her clairaudient gift. She provides private (both in‐person and telephone) consultation by appointment, Call 518.265.4872 for more information.

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PARENTING | BY RANDY CALE, PH.D THE RENEGADE SERIES

ABC’s of Parenting Preparing for a balanced, less chaotic school year

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s book bags are packed and schedules fill up, many parents approach the school year with a combination of relief (that the summer is over) and growing trepidation about the year ahead. Anxiety over the upcoming school year can stem from a multitude of causes…take your pick! How hectic will your family’s schedule be? Will your child make the team? How will they perform in school? What bat‐ tles over the daily routine will ensue? Unfortunately, these angst‐ridden parents are mostly following the herd with the chaotic and unsuccessful strategies that come with it. There is another way!

The Renegade Parent Takes Control! A renegade parent has aban‐ doned many of the principles and habits of herd‐based parenting and consequently is focused on other daily activities. We can follow their example and adopt some practical strategies to foster a calm, support‐ ive lifestyle. The renegades are focused only on things they can control. Things come up, but when you have a game plan in place designed to alleviate stress from anticipated causes, unexpected challenges are not as disruptive as they otherwise could be.

The Renegade Game Plan for School 1. The renegade is prepared and starts early If you are compelled to become a renegade, start now. Schedules, routines, and expecta‐ tions should not be adjusted on the first day of school; rather, they should be outlined in advance. Have a chat with your kids. Tell them matter‐of‐factly that there are going to be changes. Your expecta‐ tions of them and what you, as a family, expect to gain (no more nagging, arguing or last‐minute disruptions). Instead, a new plan will be in place, and it begins with… 2. The renegade intentionally chooses a balanced schedule The renegade parent holds dearly to the intention of a value‐based, balanced lifestyle. They will not give up Sundays at the grandparents’ house for private coaching lessons or a chance to be on the traveling team. They will not be running in five directions each day, adding more and more activity simply because others are doing it or even because their kids want to do it. The criteria they use for a “yes” or “no” comes from their own inner clarity about what brings joy in life, as well as success.

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More Does Not Equal More…But Equals Less? How does this work? It sounds completely contradictory, but the facts firmly remain that more activity does not equal a better life or more opportunity for children. More and more activity, when excessive, only brings a stressful, incessantly competitive lifestyle that strips away self‐ esteem and leaves no room for the softer values of life. The renegade parent would rather teach their children to love and care for a neighbor or friend, rather than make the first string on the team. They would rather volunteer for a weekend than spend nights in hotel rooms with their kids as they compete in traveling teams and groups day after day. 3. The renegade parent is imminently focused on the practical. The renegade parent is clear about the authentic requirements for success and happiness. The most important of these is fostering the habit of doing the difficult stuff before you do the enjoyable: the “work, then play” formula. When your children get home from their day, they get a brief break ‐ maybe five or 10 minutes. After that, it’s time for homework and responsibilities. This is a “No Activity Zone” – no screens (except for homework), no outside play, no toys, no friends visiting, no extend‐ ed conversations. Simply put, noth‐ ing of enjoyment or distraction…until their work is done. This is another way a renegade parent takes control of the control‐ lable. Instead of nagging, yelling, arguing, and trying to push their children to do their homework, they instead focus on what can be con‐ trolled easily – the goodies! Sure, your child may initially push back and refuse to do their work. If so, let it be. But strictly maintain that there’s no play until the work is done. It’s critical that you ignore all the whining, com‐ plaining, and drama coming your way. Hang on – it will go away, and they will come around. 4. The renegade parent believes in best effort This is essential. Many children will seek the easy path and do shod‐ dy work if allowed. Instead, require their best effort before releasing the goodies. Don’t give in after a full hour of whining and then three minutes of work. Remain calm, and hold them accountable to solid, best effort. Be patient and allow for some resistance and struggles. But as a renegade parent, control the goodies, and wait for the leverage to take effect. It will work! Dr. Randy Cale offers practical guidance for a host of parenting concerns. For more information visit terrificparenting.com.


SPECIAL ADVERTISING SECTION

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ust a short drive away lies the quaint village of Cooperstown. Synonymous with baseball, the town offers so much more! Visit the Fenimore Art Museum to tour their diverse collection while enjoying the panorama of Otsego Lake. The estate, once owned by canonical novelist James Fenimore Cooper, is a piece of artwork unto itself. The Farmer’s Museum is always humming with events and demonstrations for the whole family. Any visitor will be delighted by The Empire State Carousel housed at the museum. If enjoying a libation is on your agenda, choose from one or two of the local breweries, distilleries or wineries that dot the roads in and out of downtown. Cap your visit off by savoring delicacies in Cooperstown’s many restaurants featuring the bounty of the surrounding farms and artisans. Cooperstown may still be a beacon for the American pastime, but it is also beckons connoisseurs of nature, food, and culture. 8/31 – 9/1 10 AM – 5 PM Cooperstown Artisan Festival – Main Street, Cooperstown; Browse the wares of more than 60 local artisans featuring jewelry, pottery, photography, fiber arts, and more. The festival will include food, music and fin for all ages. Cooperstownartisanfestival.info for more information. 9/21 – 9/22 10 AM – 5 PM 41st Annual Harvest Festival – The Farmer’s Museum, Cooperstown; Enjoy live music, food vendors, demonstrations and the celebrate the bounty of the harvest. Farmersmuseum.org for more information. 9/28 10 AM Drops to Hops – Brewery Ommegang, Cooperstown; This annual bike race has two courses for every skill level. Enjoy the beautiful fall foliage while you ride. Dropstohops.itsy‐ ourrace.com for more information Weekends through 10/14 Fall Folliage Trains – Boards at Milford Depot, Milfors; Enjoy a relaxing and picturesque ride through the beautiful Susquhanna River Valley on this 2 ½ hour ride. Irhs.com for more infor‐ mation and reservations. CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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ARTS AND | ENTERTAINMENT

ALBANY COUNTY 9/17 5:30 – 7 PM Thriving as an Empty Nester – Pioneer Bank, Glenmont; Dr. Diane Albano. Certified Life & Leadership Coach will be facilitating this workshop. $20 per person; registration required. Visit aleaderinyou.com for more information.

9/21 10:30 AM – 12:30 PM Landscape Painting Class – Shaker Heritage Society; Instructor Noreen Powell will teach you to draw inspiration from nature and create your own masterpiece featuring a scenic view on the historic Shaker Heritage site ($45/$40 members). Visit shakerheritage.org for more information.

9/25 11:30 AM – 1PM Girls Inc., 5th Annual Fuel Her Fire Awards Celebration – Wolfert’s Roost Country Club; Celebrate the awardees at this inspiring luncheon. Girls Inc. inspires all girls to be strong, smart & bold. Visit girlsinccapitalregion.org for more information.

9/25 6 – 8PM Erie Canal Book Talk and Gallery Tour – NYS Museum; The program begins with a tour of the exhibition Enterprising Waters: New York’s Erie Canal, then join author and historian Paul G. Schneider for a talk on his book, Everything Worthy of Observation: The 1826 New York State Travel Journal of Alexander Stewart Scott. Visit nysm.nysed.gov for more information.

9/28 10 AM – 3:30 PM Roll/Counter Basket – Shaker Heritage Society; Create a pretty, multi-use basket perfect for serving rolls and bread or as a handy basket on the counter. The basket begins with an oak base, woven in natural and multi colored dyed reed with a sturdy rim and optional leather handles. ($50/$45 members). Visit shakerheritage.org for more information.

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CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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A&E

COLUMBIA COUNTY

MONTGOMERY COUNTY

THRU NOVEMBER (LAST THURSDAY OF EACH MONTH) 7 PM

9/7 9 AM – 5 PM

Coffee House Open Mic Night – The Valatie Community Theatre; Visit valatiecommunitytheatre.org for more information.

Fall Festival – 105 Craneshollow Road, Amsterdam; This fun filled day includes raffles, food, garage sale and more! Call Marilyn Sawyer at 518.842.7874 for more information.

9/14 9 AM Kinderhook Village Wide Yard Sale – Village of Kinderhook; Visit villageofkinderhook.org for more information.

9/7 12 – 9 PM

FULTON COUNTY

Amsterdam’s Italia Fest – Bridge Street; Sponsored by River Ridge Living Center featuring live Italian music, vendors, Italian food, amusement rides, bounce houses & carnival games, spaghetti eating contest, fireworks & more! Visit amsterdamny.gov for more information.

9/14-9/15 9 AM – 5 PM Sacandaga Market: Handmades & Harvests – Broadalbin Hotel; A market collective of artisans, farmers & vendors featuring activities for all ages. Visit 44Lakes.com for more information.

RENSSELAER COUNTY

9/28 3 PM – 7 PM

SATURDAYS THROUGH OCTOBER 9 AM – 2 PM

Bacon Jam – Gloversville Farmers Market; A bacon music festival in the heart of downtown featuring food, vendors with bacon-centric creations, a beer garden and bands. Visit downtowngloversville.org for more information.

Troy Waterfront Farmers’ Market – Monument Square, River Street; Where the farm meets the city!! Nearly 100 local farmers and fresh food vendors! Visit troymarket.org for more information.

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CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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A&E 10/1 11 AM – 1:30 PM WERC’s Celebration of Constellation Builders – Hilton Garden Inn; Top Constellation Builders in the Capital Region participate in a Fireside Chat about their journey, the power of constellation building and the positive impact on the wider community. Visit cdwerc.org for more information.

SARATOGA COUNTY 9/6 10:30 AM Keys to the Castle – Clifton Park Halfmoon Public Library; Librarian Marina Vaysberg reflects on her travels to four locations around New York and neighboring states to visit these Medievallike structures. Visit cphlibrary.com for more information.

9/7 2 PM Saturday Cinema: The Public – Clifton Park Halfmoon Public Library; A Cincinnati librarian helps a group of homeless people take refuge at the free public library in order to survive a brutal winter night. Rated: PG-13, 122 minutes. Visit cphlibrary.com for more information.

9/15 2 PM Sunday Concert: Hot Club of Saratoga – Clifton Park Halfmoon Public Library; Upstate New York’s premier gypsy swing ensemble! The driving rhythms under dynamic soloing give the music a life and vibrancy sure to bring a smile and often an irresistible desire to move! Visit cphlibrary.com for more information.

9/19 5:30 – 9 PM Feast of the Fields – Saratoga National Golf Club; Saratoga PLAN celebrates local farms, chefs and conservation. Visit saratogaplan.org for more information.

9/20 10:30 AM USS Slater: Saving Slater – Clifton Park Halfmoon Public Library; Presentation shares the story of the USS SLATER and why she was chosen to become the Destroyer Escort Historical Museum. All are welcome to attend. Light refreshments will be provided. Visit cphlibrary.com for more information. 46 | SEPTEMBER 2019 | CRLMAG.COM


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CAPITAL REGION LIVING MAGAZINE | SEPTEMBER 2019 |

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A&E 9/7 10 AM – 4 PM

SCHENECTADY COUNTY SUNDAYS THROUGH NOVEMBER 10 AM – 2 PM Schenectady Greenmarket – Downtown Schenectady; Each Sunday shoppers, musicians and friends gather and enjoy the festive marketplace with 70+vendors who produce everything they sell. Enjoy live music, prepared food, and the region’s freshest local produce. Visit schenectadygreenmarket.org for information.

9/6 – 9/8 VARIOUS TIMES St. George Greek Festival – Hellenic Center; Enjoy a fun weekend filled with live music, folk dance performances, delicious greek food & pastries, arts & crafts, raffles and more! Visit saintgeorgegoc.com for more information.

Stockade Villagers’ Outdoor Art Show – Stockade Neighborhood; Art show and sale in Schenectady’s Historic Stockade Neighborhood. Rain date is 9/8. Visit thestockadeartshow.com for more information.

9/8 10 AM – 4:30 PM Carrot Festival – Congregation Agudat Achim; Niskayuna; Celebrating 41 years, this fall tradition features delicious food, activities for children, vendors, community service tent, locally grown produce, pet adoption clinic, and carrot cake! Live music by American Idol’s Madison VanDenburg, and The Refrigerators. Visit agudatachim.com for more information.

9/12 7 – 9:30 PM

9/7 12 – 9 PM Schenectady Little Italy Fest – Downtown Schenectady; 14th Annual Little Italy Street Fest will take place along Jay Street. The street fair will feature entertainment, fantastic food, amusements for kids, vendors, and more! Visit discoverschenectady.com for more information.

Howlin’ at the Moon Concert Series, featuring Everest Rising – Schenectady County Historical Society, Mabee Farm Historic Site, Rotterdam Junction; The perfect place for toe-tapping bluegrass, folk and great beer! Visit schenectadyhistorical.org for more information.

ADVERTISERS | DIRECTORY 2Shea Catering ..............................................................35

Feast of the Fields - Saratoga Plan .............................19

Randy Cale, PhD ............................................................49

677 Prime ......................................................................32

Food Bank of NENY .......................................................42

Rensselaer County Historical Society ..........................49

Adirondack Orthodontics ...............................back cover

Food Pantries of the Capital Region ............................47

Rensselaer County Tourism ................inside back cover

Alexis Diner ...................................................................46

Fortuna's Sausage & Italian Market ............................22

Rivers Casino & Resort ........................inside front cover

Amazingly Ageless Medi-Spa .......................................37

Ghent Wood ...................................................................43

Sandy Menzer ...............................................................39

Autumn Evening in the Garden - Capital Roots ...........19

Gnome Serum ..................................................................4

Season's Supply ............................................................45

Bennington Museum .....................................................24

Golden Harvest Farms ....................................................9

Southern Vermont Deerfield

Berkshire Museum ........................................................45

Gray Ghost Inn ..............................................................24

Valley Chamber of Commerce.....................................22

BR Photography Creations ...........................................29

Hudson River Tractor Company ....................................10

Sri Siam Thai Restaurant ..............................................47

Buttermilk Falls .............................................................43

Illium Bistro at Pinehaven Country Club ......................33

Stockade Association - Stockade Walkabout .............42

Capital City Rescue Mission..........................................39

J. Hunziker Paving ........................................................43

The Barnsider ................................................................46

Capriccio Travel ............................................................34

Jackson's Old Chatham House ....................................33

The Century House ..........................................................3

Chez Mike ......................................................................18

L. Browe Asphalt Services ............................................47

The Greens at Copake Country Club ............................33

Christmas Days .............................................................24

Lakeside Farms .............................................................46

The Inn at Erlowest .......................................................30

Crossroads Brewery Co. ...............................................18

Luizzi Asphalt Services ................................................10

The Lake George In-Water Boat Show .........................27

D'Raymonds ....................................................................9

Nature's Defense ..........................................................45

The Mouzon House .......................................................18

Dr. Best House & Medical Museum ..............................44

NeuStudios ....................................................................49

The Reluctant Panther ..................................................22

Dr. Diane Albano, Certified Life Coach .........................37

New World Bistro Bar ...................................................18

The Terrace at Waters Edge .........................................31

Empire Neurology ...........................................................7

Nicole's Restaurant, Special Events & Catering ..........31

The Vista at Van Patten Golf Club ................................28

Evolve Handcrafted Soap Company .............................37

Nina Sher - Hunt Real Estate ........................................31

To Life! .............................................................................6

Excelsior Springs ...........................................................34

Old Daley Catering ..........................................................5

Truly Rhe .......................................................................39

Fagan Associates, Inc. ..................................................47

Patty McGee Health Coach ...........................................37

WERC .............................................................................44

Farm Credit ....................................................................41

Premiere Limo Transportation ......................................32

Wolfert's Roost ..............................................................35

48 | SEPTEMBER 2019 | CRLMAG.COM


A&E 9/19 6 – 8 PM Paws on the Patio – Downtown Schenectady; A variety of restaurants will welcome four-legged friends to their patios for an evening of snacking and socializing al fresco. Visit discoverschenectady.com for more information.

9/21 2 – 8 PM Schenectady County Funk n’ Jazz Fest – Gateway Park; a FREE family friendly music event featuring regional and local musical acts influenced by funk and/or jazz. Enjoy live music, food, drinks, and craft vendors along with pop up art demos and kids activities.  Visit discoverschenectady.com for more information.

9/22 2 PM Young Musicians Forum – Schenectady County Public Library; Enjoy an afternoon listening to a concert by New York City pianists Jingci Liu and

Wenting Yu performing four hand music by Debussy, Dvorak and Mozart and solo works by Debussy, Legeti and Schumann. Contact Gareth Griffiths at ggriffiths1739@gmail.com for more information.

9/28 11 AM – 5 PM Stockade Walkabout – Schenectady’s Stockade Neighborhood; This fall house tour provides a unique chance to step inside some of the homes in this historic neighborhood. Tickets on sale through 9/27. Visit historicstockade.com for more information.

SCHOHARIE COUNTY 9/21 – 9/22 VARIOUS TIMES 44th Annual Fall Antiques Show – Schoharie Valley Railroad Complex; Special exhibits from Stoney Creek Quilts and Wovens. Event goers can tour the railroad museum free of charge. Visit schoharieheritage.org for more information.

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LAST PAGE | BY JOHN GRAY

Rocco and Rosie A tale of two unlikely friends

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t was September and all the children who scattered away into the wind like so many beautiful leaves only 10 weeks earlier when sum‐ mer break began, slowly returned to the nest. The teachers had their lesson plans ready, and the kids (most of them anyway!) were all sporting pretty new outfits their parents or grandparents had purchased for them so they’d make a good first impression. When you’re 9 years old, those first impressions with a new teacher and new classmates are so important. The fourth grade class found their seats, and their teacher wanted to try something new this year. Instead of having the kids tell everyone what exciting things they did on summer break, she asked each of them to write down a goal and hand it in. The teacher would make a note of each child’s goals and try to help them achieve it, and certainly applaud the child when they reached it. Many said they wanted to get better grades. Some wanted to be chosen for a particular club or team. Then there were Rocco and Rosie. Rocco was on the autism spectrum and had a difficult time at school. He didn’t disturb the class; it was exactly the opposite. He was often in his own world so you wouldn’t know he was there unless you turned to look. Teachers and aides had to draw answers and engagement out of him. Overall, he did well with a lit‐ tle coaxing, and the other kids liked him, but rarely did they seek him out to talk to or play. Rosie was, I guess if we're honest here, the exact opposite. She was popular and engaging and smart, never one to settle for a “B” on any test or grade. She was also immensely kind. They say you get that sort of thing from your par‐ ents, and hers most certainly helped shape her that way, but Rosie was sweet all on her own. What made this September different was that it was the first time Rosie was ever in a class with Rocco. When the school day was done, and the teacher collected the chil‐ dren’s notes with their goals for the school year, she tucked them into her leather satchel and took them home for the weekend. One by one she read them, and while most were predictable, it was Rocco’s and Rosie’s that took her breath away. Rocco’s note said, “I want a friend to sit with so I don’t have to eat lunch in the nurse’s office.” You see, because of Rocco’s sensory issues with his autism, large, loud crowds overwhelmed him and he wasn’t comfortable eating with the other kids. At first they tried to force him, 50 | SEPTEMBER 2019 | CRLMAG.COM

but he’d sit stoically and not eat. Eventually, with the permission of his parents, they let him eat alone on a tiny table near the school nurse, hop‐ ing he’d grow out of it. He hadn’t. Rosie’s note said simply, “I want to help others.” The teacher sat at her kitchen table, studying the two notes side by side. When classes resumed on Monday, she told the kids she wanted to try something new and place children whose names began with the same letter next to each other. That meant Rocco and Rosie would be side by side. At first, there was little talk between them, but the teacher knew Rocco’s bruised heart and Rosie’s giving heart would draw them together like a magnet. It worked! Soon they were chatting and then laughing, and whenever they were outside of the classroom, the two seemed to seek each other out. They became fast friends. When lunchtime arrived, a school aide came to collect Rocco to bring him to the nurse’s office. Rosie tapped the seat next to her and said, “Why don’t you eat with me. I have peanut butter and jelly.” Rocco said, “Me too.” When Rocco never arrived at his usual spot, the school nurse came look‐ ing for him. Her heart melted, see‐ ing Rocco eating with the others. She snapped a photo and texted it to his parents with three words: “This happened today.” It was fol‐ lowed by a heart emoji. Rocco never ate alone at school again, and Rosie didn’t need an entire school year to achieve the one thing she wanted to do, help someone. By now you’re probably won‐ dering if what you just read is truth or fiction. I assure you it is all very true; I’ve just changed the names of the children to protect the pri‐ vacy of the families. I was told this story by the parents of “Rocco” a few years ago. You’ll be happy to know he’s fitting in much better at school now, in no small part thanks to a kind little girl who could see past his differences. As our children and grandchildren head back to school this fall, con‐ sider a quiet chat with them about that special child at school who seems always to be alone. Nudge them to reach out, and give that kid a chance the others might not. We fool ourselves into thinking you have to do great big things to change the world. You don’t. Just ask Rocco and Rosie. John Gray is weekly columnist for the Troy Record and the Saratogian newspapers and news anchor at ABC 10 and FOX 23. He can be reached at johngray@fox23news.com.


Profile for Capital Region Living Magazine

CRL September 2019  

Farm to Plate

CRL September 2019  

Farm to Plate

Profile for crlmag