BUY LOCAL ISSUE Holiday 2012 • Issue 29
FREE
MAGAZINE.COM Local Living • Local Economy • Local Communities
INSIDE:
An Interview with Tina Bakkalapulo of For Earth’s Sake PLUS: Kids Claiming Their Town The Niskayuna Co-op Beekman Street Bistro Buy Local – The Gift That Keeps On Giving
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Saxy Santa at the Saratoga Springs Victorian Streetwalk Photo courtesy of ChrisBemis.com
DEPARTMENTS
FEATURES
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News and Views Money Matters Green Designer Wellness Doc Holistic Health Ask the EnergyExpert Raw-licious Washington County Eco-LOCAL People
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Take A Walk On the West Side An Interview With Tina Bakkalapulo The Co0op Advantage Part II The Niskayuna Co-op Buy Local Made The Beekman Street Bistro From Field and Farmer to Chef and Kitchen Kids Claiming Their Town Where the Classroom is Everywhere!
On the Cover Meet Tina Bakkalapulo, the proprietress of the unique boutique, For Earth’s Sake, located on West Avenue in Saratoga Springs. Mix one part health food store, one part gift shop, blend in organic makeup and skincare, and toss in awesome snacks and divine chocolate and you’ve got the recipe for this one of a kind creation that Tina has brought to life. A dream come true for this dynamo,Tina is on a mission to help you get on the path to wellness, for your sake, and for earth’s sake. Her buy-local and eco-friendly mantra is in complete alignment with the ecoLOCAL message, so we are proud to feature Tina as our 2012 Holiday eco-localizer! ecolocalmagazine.com 5
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Letter from the Publisher So here it comes, the fabled end of 2012 – and the end of the 5,000 year old Mayan calendar…will it be the end of the world as we know it? Regardless of what the Mayans may have in store for us, the Winter solstice of 2012 should be a time of renewal, and reflection of where we have been, and where we need to go. The Powers-That-Be seem to like the status quo – we just went through a torturous election cycle and nothing changed. The President, the Congress, New York Senate and Assembly – everyone was re-elected. Meet the new boss – same as the old boss. We say we want change, but do we really? Change is scary, unknown. The status quo is safe, familiar, even if it is taking us toward the abyss. We’ve taken the bait of globalism, enjoying the flood of cheap consumer goods and electronics into our lives, but at the expense of domestic jobs and imploding city centers. We have more stuff than ever before, but less connection to the people and places we’ve called community. The Holiday season again approaches, and the Black Friday seduction will beckon even earlier, attempting to steal the valued time from what we used to call Thanksgiving, now just another day to get in line to get the deals. Are we that narcissistic? Maybe we deserve to have the world as we know it end, because the world we have created so far has gone mad. But as in everything, we always have the power to choose something different. If we don’t like what we see in the world, asking a politician for help won’t get you anywhere. The power of change starts within each one of us. If we want change, we need to change first. We all need to buy things, to live, to share, to love. There is a lot of power in what and how we purchase, so why not start there? If we want more jobs, more vibrant communities, then simply redirect more of your purchasing power to local options. When considering gifts for loved ones this Holiday Season, disregard the big box seduction, and instead, go downtown and browse the offerings of the local independent retailers and merchants there. Chances are, you’ll strike up a conversation, find something unique and original, and take home something really special that was made with heart and soul, instead of pain and suffering. That simple act, multiplied by thousands of us, can do wonders for the local economy, for the local community. We get to know each other better, we become more vested in our neighbors lives, and we infuse capital back into the local economy to be used again and again. We become value exporters. We are valuable to each other. And it all starts with thinking outside the box that is ourselves, and thinking about how we can lift up others. It starts with the dollar in your pocket or purse, and what you decide to do with it. So let’s hope that this upcoming solstice is indeed the end of the world as we know it. And in every end, there is a new beginning. Let’s begin to re-localize ourselves. Let’s collaborate instead of compete. Let’s conserve and protect instead of consume and waste. Let’s re-build local capital, local community, and local value. Let’s be eco-local! Merry Humanity, David DeLozier, Publisher
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eco LOCAL PUBLISHER / EDITOR / SALES David Delozier 518-858-6866 ecolocal@gmail.com DESIGN / PRODUCTION Centerline Design 518-883-3872 kgarriso@nycap.rr.com PRINTING Benchemark Printing, Schenectady Benchemark.net PHOTOGRAPHY Chris Bemis, David Delozier, Tracy Frisch, Julie Cushine-Rigg, Lucy Schultz, StockStudiosPhotography.com CONTRIBUTORS Dr. Jessica Davis, Tracy Frisch, Harry Moran, Dr. Michael Quartararo, Julie Cushine-Rigg, Prof. Johanna Sophia, Karen Totino, Michelle Andreo SUBSCRIBE The eco-LOCAL magazine is a free bi-monthly magazine for people choosing to lead more sustainable lifestyles within the greater Capital Region of New York. It can be found throughout the region at independent retailers, shops, restaurants and other high traffic locales. Visit www.ecolocalmagazine.com to find a location near you. If you would like to receive a subscription by mail, send $20 along with your name and address to: Eco-LOCAL Media PO Box 621, Saratoga Springs, NY 12866. If you would like updates and information by email, please sign up at our website. SUPPORT We seek to transform this special region of upstate New York into a local living economy of vibrant towns, productive farmlands and healthy open space. By reading eco-LOCAL, you become part of our team. The eco-LOCAL magazine is brought to you solely by the advertisers found within. Please tell them you appreciate their support of eco-LOCAL. We are all in this together, and we must support each other. Thank you!
Every effort has been made to avoid errors and misspellings; however, if you see an error, please accept our apologies. We welcome your ideas, articles, and feedback so that we can give you the best service possible. EcoLOCAL Living does not guarantee nor warrantee any products, services of any advertisers, nor will we be party to any legal or civil claims or promises. We expect advertisers to honor any claims or promises. We reserve the right to revise, edit and/or reject any and all advertising with or without cause. Liability is limited to the cost of the ad space in which it first appeared for printing errors of the publisher's responsibility or if the publisher fails to print an ad or article for any reason. We reserve the right to edit articles if needed for content, clarity and relevance. Unless otherwise noted, we use the Creative Commons License (in place of standard copyright), which allows anyone to freely copy, distribute, and transmit all content, although it must be attributed in the manner specified by the author or licensor, and no one may use it for commercial purposes, or alter, transform, or build upon it.
News and Views Too Big to Lend By Stacy Mitchell, Institute for Local Self-Reliance Two years ago, Bank of America made headlines in nearly every major national news outlet when it announced it would “hire more than 1,000 small business bankers.” It’s been using the hirings to gin up a steady stream of positive local press ever since, most recently in Florida, where newspapers reported last month that Bank of America was adding 130 of these special loan officers. But what exactly these “small business bankers” have been doing is anyone’s guess. Small business lending at Bank of America has plunged 38% since 2009, falling from $34 billion to $25 billion, according to FDIC data. The story is much the same at the other giant banks. Even as they’ve been pushing out marketing messages touting their support of small businesses, big banks, including JP Morgan Chase and Citigroup, have been steadily shrinking their small business portfolios. Overall, the volume of small business lending at the nation’s largest 18 banks has fallen 21% since 2009. But the picture is even worse when you consider that these banks have gained market share. As a share of their assets, small business lending at these banks fell 33%. The top banks now control 60% of U.S. bank assets, but provide only 27% of small business loans. Small business lending has fallen some at small and mid-sized banks, but not nearly as much as it has at big banks. Today, there are 938 fewer small and mid-sized banks than there were three years ago and their share of bank assets has fallen from 23 to 21%. Even so, these banks continue to provide 54% of small business loans, the same share they held three years ago. All of this adds up to what may be the most compelling argument for breaking up the nation’s biggest banks (by passing Senator Sherrod Brown’s SAFE Banking Act). A critical function of our banking system is financing small businesses and big banks are doing a rotten job of it. Trying to cajole or compel them to do more won’t make much difference because the problem is largely inherent to their scale. They lack the local decision-making and intimate knowledge of local borrowers and local markets that small banks have, which leaves them ill-equipped to make smart judgments about the likelihood that a particular business will succeed or fail. This mismatch between the scale of banks and the needs of the real economy is hurting the recovery. A NYSE survey published in August reported that 47% of small businesses have been unable to secure the funds they need and two-thirds are planning either layoffs or no new hiring in 2013. There are long-term consequences too. Studies have found that regions where big banks are especially dominant end up with fewer small businesses and slower job growth over time than areas where small local banks are still vigorous. In a recent survey by George Washington University and Thumbtack.com, 6,000 small business owners were asked an openended question: “What policies or programs could the government change or implement that would help your business?” The policy most commonly mentioned by small businesses had nothing to do with taxes or regulation. It was improved access to loans.
As actual small businesses struggle, big banks continue to use the idea of small businesses to prop up their own image. A couple of weeks ago, 13 big banks publicly congratulated themselves on reaching the halfway mark in a pledge made last fall to increase small business lending by $20 billion. As Ami Kassar reported in his New York Times blog, the banks achieved this with two audacious sleights of hand. They counted companies with up to $20 million in annual revenue as “small.” And they raised the credit limit on many existing lines of credit, counting these dollars as loan growth even if the borrowers did not actually tap into the extra credit. Perhaps dreaming up PR schemes like this is what all those “small business bankers” at Bank of America spend their days doing. Stacy Mitchell is a senior researcher with the Institute for Local Self-Reliance, where she directs initiatives on independent business and community banking. She is the author of Big-Box Swindle.
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Money Matters By Harry Moran, CFP® AIF®
High Impact Holiday Gift Ideas
According to a Gallup poll, the average American spent $764 on Christmas and other holiday gifts last year. While this number is down from the peak of $866 in 2008 before the severity of the financial crisis was fully felt, it’s still a staggering number given the financial stress that so many people have been experiencing. The planned spending numbers for this year aren’t out yet but have been going up steadily since the decline bottomed out in 2009.
Although many consumers have become concerned about what they are spending their money on and where all of these items come from, these concerns are often pushed aside during the holidays because of time constraints and lack of easy access to sustainable shopping alternatives. As another holiday season approaches, I’d like to share some thoughts on alternative gift-giving ideas. Many families are gearing up for another season of frantic shopping for gifts of questionable quality, sourced from across the planet, manufactured by poorly paid employees working in horrendous conditions, which will mostly be given to people who don’t need or want them and then end up in the landfill before long. Sounds like the perfect plan, right? There are some alternatives worth considering though.
If you are going to buy material items, of course buy local whenever possible. You’ll find several great local businesses right in the pages of this magazine. Acquiring items of function and beauty from local merchants is always a fantastic way to strengthen our communities. Consider giving gift cards to these establishments to help bring new customers in their doors. If you’re buying from abroad, seek out certified fair trade items.
For anyone not in a financial position to give material or monetary gifts this year, there are other great options. People can send out an ecard to their friends and family with a message like: “This year, the economy has made it tough, so instead of buying holiday gifts, let's do something fun together like taking a walk in a park, learning a new skill, volunteering for a charity or cooking a meal For every adult you might otherwise buy a together. This can of course be customized to material gift for, consider making a donation in your tastes and sensibilities. There are a their honor to their favorite local charity or number of websites that help facilitate this. non-profit organization. If you don’t know their favorites, you have a great opportunity to Another great way to live the holiday spirit is learn more about what’s really important to to donate unneeded warm clothing and them. Drastic cuts in government grants winter boots to a local shelter. Resources at continue to squeeze most of these local food banks continue to be strained with organizations so your support is critical in many people are still in need and donations of non-perishable food or personal hygiene helping them continue their good work. items can make a huge impact. While there are many local groups worthy of our support, the Community Loan Fund of the Capital This holiday season gives us all another Region (www.mycommunityloanfund.org) opportunity to demonstrate our love of friends has a particularly compelling story which I and family while contributing to the greater believe is fundamentally aligned with the true good. Giving thoughtful, high impact gifts altruistic spirit of the holiday season. Their makes a strong statement about our priorities mission is to promote sustainable and equitable and vision and helps build a more sustainable development in economically underserved economic future. Peace, joy and prosperity for communities throughout the Capital Region. the holidays and New Year! The Loan Fund’s approach is based on pooling Harry Moran helps socially conscious investors define and investments from socially concerned investors achieve their highest goals by aligning their money with their values. A 25-year veteran of the financial services profession, Mr. and relending them to non-profit organizations Moran has held the Certified Financial Planner designation since doing critical housing and community 1991. He is a member of First Affirmative Financial Network, a development work, and to micro enterprises national professional organization dedicated to meeting the that need capital and technical assistance to needs of the socially conscious investing community, and a of the Impact Investing Division of Portfolio Resources form new businesses. They also help individuals member Advisor Group, a registered investment adviser. Mr. Moran can be pursue homeownership or provide financing for reached directly at Sustainable Wealth Advisors at hmoran@prgcritical repairs. The celebration on October 24 of group.net or 518-450-1755. their 27th year of successfully carrying out this Mention of specific securities, funds, or companies should not be mission brought together socially concerned considered an offer or a recommendation to buy or sell the security, fund, or company. To determine the suitability of any investors and community development particular investment, please consult with your investment borrowers in what was truly a moving and adviser. Remember, past performance is no guarantee of future inspirational event. In the interest of full results and no investment strategy can assure success. The disclosure, I currently serve on two Loan Fund opinions expressed are those of the author and may change without notice. Securities offered through Portfolio Resources committees and am a former board member. Group, Inc., member FINRA, SIPC, MSRB, SIFMA. ®
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The Green Designer By Karen Totino
ACCENT WALLS‌ an easy way to spruce up a room An accent wall is traditionally a brightly-colored wall added to a room where the other three walls are white. Accent walls give your room instant style, and are fun to do! Accent walls can be a powerful design choice in your home. They break up the traditional look of having four walls that are painted the same color and they draw your eye to a particular part of the room. The fun part is, accent walls don't just need to be a bold color. There are endless options for an accent wall from wall coverings, glossy paint patterns, clay plaster, to wall boards! PAINT The basic and most simple way to create an accent wall is with a bold or dark shade of paint. This always adds a little something to a room- but there is more you can do with it! Think about the option of using a semigloss paint in conjunction with a matte paint in the same color. Possibly you paint stripes of semi gloss over matte, or even use a stencil to paint a semi- gloss. This is an easy way to add a subtle design to a wall that's easy to do and easy to change. WALL COVERINGS It's true- wall paper is coming back- and it's better than ever! Now, there are endless low VOC and environmentally friendly choices for wall coverings. Different textures and patterns on one wall of a room, from a dining, to living room, to bedroom! CLAY PLASTER Don't forget about American Clay wall plaster. By now, you've probably heard quite a bit from us on the amazing qualities of clay (all natural, mold resistant, an ability to hold and release moisture etc‌). You don't always need to use clay on an entire room! It's fun and easy to do on just one wall for a unique spin on the idea of an accent wall. WALL BOARDS From cork, to carpet, wood, and to sisal - you can put almost anything on a wall. They can bring a room from plain to rustic, modern, to classy very easily, and on a low budget! Your choices for an accent wall are endless. In addition, the products mentioned above are all low or NO VOC which gives you the freedom to spruce up a room in the middle of winter, without having to worry about opening all of the windows! Stop in or call Karen for questions and to see the selection of wool and natural fiber carpets at Green Conscience Home & Garden at 33 Church Street, Saratoga Springs NY. Green Conscience is a retail showroom that offers a variety of non-toxic and eco-friendly home improvement products, including paint, wood, cork and linoleum flooring, clay plasters, carpets, kitchen cabinets, countertops and beds. Call 518-306-5196, email Karen@green-conscience.com or visit green-conscience.com. ecolocalmagazine.com 11
The Wellness Doc By Dr. Michael Quartararo of AAC Family Wellness Centers
Flu Vaccine, Where's the proof?
I consider myself a very logical person, basing my beliefs on a combination of science, faith, and an understanding of how the body works to heal, control, and regulate itself. I collect data, and based on that information I create my beliefs and recommendations to improve the health of my patients. Each week, several articles come across my desk concerning health, sickness, drugs, exercise, vitamins, and yes vaccines. I weigh the data based on several factors: who performed the study, who funded
the study, how many people participated in the study, and will anyone benefit from the results? The answers to these questions help me decide which are valid and deserve further investigation, or invalid and must be dismissed. The result of this process, over the last 20 years, has always had the same outcome concerning the flu vaccine: a body is sicker after the Flu shot. However being logical, I realize new data comes out daily. I want to make sure I have the latest, most accurate data available. Unfortunately the general public is getting their information regarding the flu shot from signs at Wal-Mart, Walgreens, Hannaford, and doctors (who get their information from drug companies selling the vaccines). All that data clearly tells you to get the flu shot and protect yourself and your family. So based on TV, advertisements, and doctors who are educated by the drug companies, you make your decision and get the vaccine so you don't get the flu. Then something happens… regardless of the flu vaccine, you get sick! Then when you see
your doctor they say, “well you would have been a lot sicker if you didn't get the flu shot so consider yourself lucky”. Is that really true? How do they know that? Are there studies proving that? So, in this article I would like to submit some scientific data that shows: 1. The in-effectiveness of the flu vaccine. 2. How pro-active chiropractic wellness care stimulates immune function to help ward off the flu and other illness. FLU VACCINE EFFECTIVENESS This statement is a direct quote from the director at the University of Minnesota's Center for Infectious Disease Research and Policy “After spending three years reviewing more than 12,000 studies, scientific papers, meeting summaries and other documents dating back to 1936 and interviewing 88 influenza-vaccine experts, the CIDRAP researchers found that protection from the current influenza vaccine is “suboptimal.” In 2000 the Ontario Minister of Health and Long-Term Care launched a $38 million (annually) universal influenza immunization program for Ontario, Canada. Its objective was to decrease the seasonal impact of influenza on emergency department visits and to decrease the number and severity of influenza cases. A review of the efficacy of this program published in the Canadian Journal of Emergency Medicine found that the percentage of acute upper respiratory illnesses seeking emergency medical help is very low - “only 4.4% and of these influenza accounted for only 0.34%”. Conclusion: “Based on this study, a universal influenza immunization campaign is unlikely to affect emergency room visit volume and overall health.” “We can no longer accept the status quo regarding vaccine research and development,” said CIDRAP Director Michael Osterholm as he read from the report's preface at a press conference on Monday. PRO-ACTIVE CARE EFFECTIVENESS A large retrospective study conducted by Robert Blanks Ph.D and colleagues studied 2,818 individuals undergoing chiropractic care - these individuals reported an average overall improvement, ranging from 7-28%, in a battery of physical symptoms including stiffness and lack of flexibility in the spine, -continured on Page 38
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Holistic Health By Dr. Jessica Davis
New Mom’s Gift Guide If you go on any of the popular doesn’t always come easily. If there are issues, seek help early, and pregnancy/parenting websites, find an expert. you can find all sorts of gift • Massage guides for the ‘Top Ten Things • Acupuncture You Must Have’ (or top 50)... • Chiropractic and if you set foot in a big box • other non-covered or unexpected medical expenses baby store to start a registry, you will be recommended Gifts of Stuff. For those of you that really do just want to buy HUNDREDS of things. The something tangible, here are a few big ticket items that get thing is, that new parents and overlooked. • A really good baby carrier babies don’t really need a lot • Cloth diapers / Diaper Service of stuff. They need nutritious • Organic mattress (for a crib or family bed).
food, sleep, love and support. A new mom’s main job is to nurture her baby. Everyone else’s job should be to nurture the mom. If you have a special pregnant lady or new mom in your life, here’s a more holistic approach to giving gifts that support that mission! Gifts of Food. This one is pretty obvious. Everyone needs to eat! Help a new mom out with some of these ideas. Just try to keep them nutritious and make sure you check on any dietary restrictions. • Drop off prepared meals to eat right away, or frozen meals for later. There are several online services that help coordinate a schedule among a group of friends. • If you’re close to the family, arrange a day where you bring a meal, eat with the family, and clean up afterwards. • For the husbands: Breakfast in bed. It’s mother’s day every day! • Chocolate. Tea. Soup. Smoothies! Find out what a favorite comfort food is and stock up. One of my favorite things after my June baby was strawberry smoothies. Hydrating, nutritious and delicious... My family was fabulous about keeping me supplied. • Put together a basket of healthy snacks to keep by the bedside or favorite nursing place. • Contribute to buying the family a CSA share. Super bonus points for prepping the veggies or a full meal each week.
Other general tips • Shop consignment sales, there are several in the Capital Region in the spring and fall. • Go for quality over quantity. • Stick with the classics - simple toys that provide opportunities for creative play. • Think about giving experiences instead of things. • When in doubt, ask what they want and need! For more details and links to local practitioners, CSAs, consignment sales, diaper services and how to pick a good baby carrier, go to the Resource page on my website! www.jessicadavismd.com/Resources Jessica Davis MD practices in Stillwater NY as “The New Mom’s Family Doctor”. She is board certified in Family Medicine and Integrative Medicine, and also practices Medical Acupuncture. For more information call 877-664-6116 or visit www.jessicadavismd.com
Gifts of Rest. In our society, it can be hard to ask for help. Even when someone offers, we politely decline... feeling like we should be able to do it all ourselves. Moms - it’s OK to accept the help! Family and friends - just do it! You can ask what needs doing most, but try not to take no for an answer. • Do laundry • Do the dishes. • Get their grocery list and do the shopping and other errands. If mom is ready to get out of the house, go along to help out. • ‘Babysitting’ for older kids so mom and baby can nap. Gifts of Healing. I wish there was a way to easily put these services on a registry, because they are SO much more important than another onesie or a baby wipe warmer. So be a gift-giving superstar and give the parents a gift certificate or money towards these invaluable services. • Postpartum Doula. A great option for long distance families who can’t be there to help out in person. • Lactation Consultant. Find an IBCLC and have their info ready ahead of time, just in case. Breastfeeding is natural, but it ecolocalmagazine.com 13
Ask the Energy Expert By Michelle Andreo
Choosing a Solar Installer - 7 Standards to Consider
Solar is a hot topic. There is an abundance of advertisements and articles on the benefits of solar that may have you wondering if solar is right for you. With so many companies to choose from, how do you select your solar installer? Which one is right for you? What do you look for in a company? When evaluating a solar installer you should consider the following criteria to make the best-informed decision. 1) Panels What kind of panels does the solar installer use? When making an investment in solar, maximizing energy production should be a key component. Look for an installer that uses high quality panels to ensure the greatest return on investment. Companies such as SunPower are known as industry leaders in efficiency and power production. Make sure the installer carries a variety of high quality panels to suit the needs of your unique project. Do your research online before selecting a panel and discuss the different panel options with each installer. 2) Financing Options Solar is affordable when there are financing options that fit your needs. No two customers are the same so when you are choosing a solar installer make sure there are various financing options to get the best return. Remember, one size does not fit all when it comes to your finances. 3) Proper Certifications When choosing a solar installer, make sure they have the proper certifications. The North American Board of Certified Energy Practitioners (NABCEP) is a nationally recognized, independent, voluntary certification program for photovoltaic (PV) installers. To become NABCEP certified, installers must have at least one year of installation experience and must document training and installations. Installers must also pass a 60 question examination, sign a code of ethics and take continuing education courses for recertification every three years. Even in states that do not have contractor licensing requirements, state financial incentive programs often have installer requirements such as preapproval or NABCEP certification. Although intended as a voluntary, value-added credential, NABCEP certification is now either mandatory or is preferred for contractors who wish to participate in several state incentive programs. 4) Get Referrals If an installer is doing a good job, they have nothing to hide. Reputable installers will provide you with multiple names, addresses and phone numbers of installations they have performed. Call customers and ask about their experience with the installer and don't forget to check online reviews from Google and Yelp too! 14 ecolocalmagazine.com
5) Experience Experience and number of installs in the industry is also important. Many satellite solar offices are popping up all over the nation and quickly going out of business. Make sure you solar company is stable and knows the area well. Experience installing solar in the northeast is more valuable than experience installing solar out west. The more installations a company has in an area, the more reputable they are. Having experience and stability in the market ensures the company will be around to service your system down the road. 6) Outsourcing of Site Work This is a big deal. Many companies outsource their installations to other contractors. Consequently, the company quoting your solar project may not know anything about their installation crew or how they are trained. Look for companies that are fullservice from start to finish to ensure your solar project is installed properly. Subcontracting any part of the work decreases the level of quality control the lead contractor has over the project. 7) Warranty If your installer is confident in their quality of work their warranty will reflect it. Make sure your solar installer has been around long enough to ensure a level of confidence that they will still be around when it is time to honor these warranties. Warranties may vary for craftsmanship and power production, so read the fine print carefully. Solar panels are typically warrantied for 25 years but can last up to 50 years with a high quality panel. Make sure the company installing your solar system will outlive the system they installed. Meaning, the longer the installer has been in the market the more likely they will be around in the future. Researching solar can take some time but finding the right installer will make the process easy and exciting. Hudson Solar is a New York-owned, family business that prides itself on offering the best quality and service, backed by years of experience. For more information, please call (866) 452-7652 or visit us at www.HudsonSolar.com. Hudson Solar is a New York-owned, family business that prides itself on offering the best quality and service, backed by years of experience. For more information, please call (866) 452-7652 or visit us at www.HudsonSolar.com.
RAW-licious By Prof. Johanna Sophia
The World of our Taste Buds
“These monster cookies are to die for!” exclaimed Brenda DeLozier of Saratoga Springs when tasting the spicy chocolate cookies I created for our all RAW Healthy Halloween meal at Fifty South restaurant, in October. That's what monster cookies are supposed to be: a great tasting, holiday-spiced, chocolaty super cookie! “You know, it can be ever so healthy, good looking, vitamin-rich, fancy, and stylish, but what really sells a food product is that it TASTES GREAT,” says Dean Roberts, owner of The Green Earth, a health food store in Oneonta. But aren't tastes acquired? That's right, they are!
So, we can safely say that the idea of something 'tasting good' or being a favored food flavor is a creation of our respective culture and therefore not universally applicable let alone a value measure of the food itself. Consequently, everything is an “acquired taste.” We in the Euro-North American world associate cinnamon spice and chocolate with our winter holidays, because someone long ago decided that these were precious flavors for special occasions - after all, both cinnamon and chocolate were very expensive 'exotic' spices that only the royalty could afford before the age of general global trade. The cinnamon tree comes from Cambodia, cacao/chocolate from the Aztecs of South America. Cinnamon buns and chocolate chip cookies are an acquired tradition. But of course, all culture is acquired, because we create our respective culture and endlessly modify it.
What I want to relate here today is the fact that when creating healthier foods or the healthiest food, RAW FOOD, we still need to adjust to our 'culturally trained' taste-buds and traditions so that a broader audience can trust and try it. The familiarity with certain flavors and traditions helps us to try the healthier variations of our “Taste is the sensation produced when a common dishes. substance in our mouth reacts chemically with receptors of taste buds.” Says Wikipedia. We Understanding this, I have recently created a humans are supposed to have 100,000 taste book called RAW FOODS- -AWESOME and a buds. Really? And we manage to push so much line of RAW FOOD products that I am thrilled and grateful to take to market with the support junk past these 100,000 receptors? and partnership of Dean and Emily Roberts of I love to tell the story of my first visit to Oslo, The Green Earth. The line is called Johanna's Norway, at age 14 and tasting caramel cheese Real Foods and features those Monster - ugh! Can you imagine a sweet, sugary Cookies, fruit-chocolate-mousse, truffles, and cheese? Like a rotten candy bar! But low and savory crackers and pestos. These organic raw behold, after eating it every day on my foods are dairy, gluten and sugar-free and are sandwich, I literally loved it and after a while, I made to exceed the highest expectations in craved it. I probably would have gotten used to terms of our taste traditions. Ask for them in baked beans on toast as well, had I stayed your local health food store. You'll soon modify longer in England or to marinated pigs' head in your taste buds to crave the acquired exquisite Poland. Or think of raw fish with soy sauce and tastes of these raw foods ;-) sugary tamagoyaki eggs - two typical Japanese more information go to www.greenconsciouskids.com breakfast elements along with rice and For and soon www.johannasrealfoods.com or call Johanna vegetables and seaweed. Sophia's office at 518-795-5030
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Take a Walk on the West Side FOR EARTH'S SAKE! PHOTOGRAPHY BY STOCKSTUDIOSPHOTOGRAPHY.COM
For Earth's Sake is the creation of the very pleasant, extremely passionate and knowledgeable health food store advocate, Tina Bakkalapulo. For Earth's Sake opened January 2012 and offers quality carefully selected natural and organic foods, vitamins/supplements, skin care, cosmetics and eco friendly gifts. When you walk in this unique health food store and eco friendly boutique you enter a beautifully decorated store and are met with a relaxed, light and airy feel, enhanced by a casual friendly staff that favors customer interaction over big business. The staff knows many of the customers by name. We caught up with Tina to discuss how the new store is going and the products that will be available for the holiday season.
Approaching your first year in business. How would you describe the response from the community? Open arms! I have met so many new people, I can't say enough about our customers and their support. My goal is to exceed customer expectations and build customer relationships. I am committed to providing the products, information and education necessary to empower our customers to take charge of their own health. I believe informed is empowered. Customers can trust our integrity; we are passionate about scrutinizing and being careful about what's on our shelves. I hand select everything you see in the store. Always natural, always earth friendly, always with health in mind.
Do you select organic and fair trade products when possible? Yes, here are few things to keep in mind. To be considered organic, products must be: • Manufactured and handled by certified organic companies. • Antibiotic, synthetic ingredient, bioengineering and radiation free. • Certified organic by inspection and oversee by the USDA, adhering to strict standards. How organic products benefit you: • The natural value of the food is consistently higher. • The process of being organic preserves the earth, increases the fertility of the soil, and naturally increases the resistance of plants to disease and pests. • Toxic chemicals never enter your home or your body with organically produced products. ecolocalmagazine.com 17
Photo by David DeLozier
We seek out companies subscribing to fair trade practices when possible. By purchasing fairly traded items, you are supporting that positive effects that come about from these practices: workers are paid fair wages, they work humane hours under safe conditions, the environment is treated kindly, and the most impoverished communities from around the world are taken from a marginalized status to self sufficiency and are therefore able to more easily access a higher quality of life including health care and education.
taste good, so many customers started telling me which products were the best tasting. I note all suggestions and do my best to add them to our product selection. So the community plays a large part in the stocking of special dietary products.
Do you carry food for special dietary needs? We carry many products that are free of gluten, wheat, nuts, and dairy. There are so many gluten free products out there and not all of them
Do you support local farmers? At For Earth's Sake we carry many products from local farmers in Saratoga and the surrounding area. I'm a huge supporter of our local farmers and the hard work they do. I look for their products first.
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You have an extensive bulk section, are all the products organic? Yes, all our bulk products are organic and of the highest quality.
What type of gifts does For Earth Sake have to offer? We offer natural products made using the earth resources in an eco friendly sustainable manner. We go to great lengths to provide handcrafted unique gifts, which are fun, chic and edgy. You can make sustainable choices without compromising style and quality. Some gift ideas include belts, watches, purses, wallets, jewelry, scarves, blankets, picture frames, decorative bowls and so much more. Come in and see for yourself. Our gift baskets make it easy to create that one of a kind gift. We offer custom affordable, imaginative gift baskets that connect the giver and the recipient. We have baskets for all occasions. Some of our most popular requests are birthdays, college care, get-well, new baby just to name a few. Work with me to create that one of a kind gift. Mention this article and receive a discount on your gift basket. You have such a wide variety of skin care products. How did you choose them? I have a personal passion and interest in skin care. We have products for everyone men, women, and teens. What skin care products do you have for guys? We have soaps, shaving cream, face washes and wonderful colognes. We are getting into colder months so guys need to moisturize as well. We have a great line of products to keep their skin nourished. How did you select your cosmetic products? At For Earth's Sake we are proud to provide an extensive selection of the cleanest and most natural skin care and cosmetics. Our products are free of: harmful chemicals, gluten, synthetic fragrances, petrochemicals, parabens, phthalates and animal testing. Selecting your skin care and cosmetics is a relaxing fun experience. We provide a comfortable area for you to take your time using the testers to find the right colors for your skin tone. To complement this complete selection of cosmetics and skin care, For Earth's Sake offers many in store events ranging from skin care consultations; to make over's with our natural health and beauty experts. Is there anything you would like to add? I am so excited to share our new products with customers. Leave your email address when you are shopping .You will be informed and up to date with our promotions, new products and in store events.
For Earth's Sake is located at 120 West Avenue, Suite 102, in Saratoga Springs and online at forearthssake.com. Call 518-306-6605.
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Fran and Joe Guerino of Yorkville Organics with their unique organic sprouted humus.
The Co-Op Advantage PART II - AN INDEPENDENT GROCERY FINDS ITS WAY IN A RISING SEA OF MEGA CHAINS STORY & PHOTOGRAPHYBY TRACY FRISCH
Take a traditional neighborhood grocery store beloved as a local institution. Add the cutthroat supermarket war playing out in the area. Then throw in changing community demographics shrinking its established customer base, and season with the influence of a popular year-round farmers market. Mix well with vision, leadership and a willingness to shake things up. Necessity is propelling change at the Niskayuna Consumers Cooperative. Conveniently located on Nott Street at the corner of Balltown Road, the friendly, full service, conventional supermarket is a 69-yearold member-owned business that consciously cultivates connections with the community. Summing up the challenge facing the longlived independent store, coop board member Bill Shapiro said, "If the coop doesn't continue to innovate, it won't be around," The retired school psychologist, "born and bred" in Niskayuna, remembers his mother shopping at the coop when he was a boy. One of the leaders behind the effort to strategically innovate has been Gautam Partharasathy, a material scientist at General Electric Global Research Center who joined the all-volunteer board three years ago. As a "huge fan" of the coop, he said his involvement was motivated by his love of good food and a desire to make a contribution to the community he lives in. But he credits a late colleague named Israel Jacobs with spurring him and inspiring him with the story of GE scientist Louis Navais, who in the 1920s started a forerunner to the Niskayuna Coop in his basement.
AN INNOVATION AWARD AND WHAT MEMBERS FIND SPECIAL In October the coop's willingness to creatively adapt to the changing market environment gained industry recognition when it received the 2012 Innovation Award for being "the retailer with the most unique approach." The award describes the store as "the complete marriage of old-school, local-grocer charm and the needs of today's consumer." C&S Wholesale Grocers, a major distributor supplying independent food stores and smaller chains (and also the nation's ninth largest privately owned corporation), bestowed the honor at its autumn regional gathering at the Sagamore. Last year the Niskayuna Coop racked up $10 million in sales, an exceptionally high figure for its 8,900 square foot retail area, according to coop management. Members - there are around 15,000 of them - join for life, or until they move away, with the purchase of a $5 share. In turn they receive significant member discounts on about 50 different advertised specials each week. But members value the coop as more than a good place to buy food. It's also an essential part of the fabric of local life. Gautam consider it to be a heart and soul for his suburban community and wants his eightweek-old son to experience it growing up. Many customers appreciate shopping in a human scale store where they can know all the employees -- unlike most retail outlets, the workforce isn't transient -- and are likely to meet up with friends and acquaintances. You just don't find its congenial atmosphere
in an anonymous, cavernous big box store. Operating in the same building it has occupied for decades, the coop recently realized that bigger might not be better, after briefly entertaining the idea of moving to expand, according to general manager Don Bisgrove. After 37 years running the store, Don continues to be an enthusiastic advocate. When he was hired, the coop had been spiraling downward toward almost certain death for ten years, following the retirement of an effective manager, he said. Don had first worked at the coop as a bag and stock boy a half century ago, before going off to college degrees, and later management training and managing a department store at Stuyvesant Plaza. REVITALIZING THE COOP WITH A RENOVATION AND FOODS THAT BROADEN ITS AUDIENCE In late summer the Niskayuna Coop completed a half million-dollar renovation that makes the store more inviting. Gautam facilitated the project, serving as the liaison between the coop, architect and builder, a firm he said implements projects for the Golub family. The investment gave the coop a whole new roof and heating system, warm lighting, more attractive comfortable flooring, new siding and signage and other improvements. But besides upgrading its physical space, the coop has embarked on a more difficult kind of transformation - cultural change. By aggressively adding a greater variety of local, ecolocalmagazine.com 21
natural, organic and specialty foods to its offerings, the coop is working hard to enhance its appeal to younger families. In so doing, it hopes to revitalize the store for the future, while also compensating for the aging of its membership base. The coop was formed in 1943 under World War II gas rationing so residents wouldn't have to drive to Schenectady to shop. The legacy of its post-Depression era origins make it strikingly different from most food coops in existence today. (Another of the rare survivors of that period of coop formation is the Hanover Coop, which has grown to three member supermarkets that sell mainstream items and local, organic and gourmet foodstuffs near the Vermont - New Hampshire border.) The more typical coop organizations have been rooted in the natural, whole and
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organic food movement from their very inception, whether as modest buying clubs in the 1970s or part of the more recent wave of coop startups. Given their founding mission, such coops often bring an intrinsic bias against things like artificial ingredients and excessive processing to their purchasing decisions. They're also prone to reject genetically engineered crops, and theoretically they favor organic, sustainably grown, local and artisan products. And many coops sell everything from rice to nuts out of bulk bins to cut down on packaging. The Niskayuna Coop has none of this ideology. Instead it prides itself on being responsive to what shoppers want, delivering unique items and choosing quality. Increasingly these loose criteria fit well with farmers market-type foods like grass-fed beef, farmstead yogurt, local organic produce,
and artisan processed foods that the coop is pleased to discover. And customer interest seems to be confirming the wisdom of its new strategy. SUPERMARKET COMPETITION DRIVES CHANGE Just one year ago in October, Shop-Rite expanded its territory further up the Hudson Valley by putting a supermarket - the first of several in the area - at St. James Square, which is one block from the coop. Even Hannaford and Price Chopper took a hit, coop management told me. While some loyal coop members refused to set foot in Shop-Rite despite deep discounts the store used early on to woo patrons and the coop retained the vast majority of its business, the new competitor did take away enough sales to cause some pain. For the coop, this new arrival felt like the
opening shot in a new food store war breaking out in the Capital District. The anticipated onslaught of new stores ranges from a food-focused Wal-Mart in the Mohawk Mall to PriceChopper's flagship superstore to a Whole Foods coming to Colonie Center "Every week it seems another market opens up. It's amazing there could be so many markets when the population isn't increasing," remarked Debbie LaMontagne, a self-described foodie and retired culinary educator who has been quite active on the board. General manager Don Bisgrove underlines the magnitude of the impending threat with his calculations. He figures that the grocery sector is the process of adding another third of a million square feet of retail grocery space over what existed a mere two years ago. As an independent store, the challenges ahead for the Niskayuna Coop are similar to what a local pharmacy contends when yet another CVS or Rite Aid sets up shop or a main street hardware store finds itself up against Lowes and Home Depot. The hometown business decided its best shot involves distinguishing itself from the pack of big box stores. THE ALLURE OF LOCAL - A GOOD FIT FOR THE INDEPENDENT STORE Shown around the store by the coop's director of marketing Ben Wallach, I sensed the excitement, sometimes even verging on giddiness, among department managers about the new local and specialty products they and their customers are embracing. "We're pretty much game for anything - eggs, meat, dairy, grocery, produce," said Ben, who has been getting the word out about the new offerings on social media sites. Don Bisgrove laid out a new role for the coop. "We want to be the incubator for the
vendors at the Schenectady Greenmarket." This approach also attracts farmers market goers to the coop. In a little tutorial about how the coop is different, he explained that the chains routinely impose fees on vendors to get into their warehouses and slotting fees to get onto their shelves. They aren't going to let small-scale processors sell their products in their stores unless there's a big enough demand, he stressed. The coop never charges its suppliers any fees. For producers who have been only selling their products at weekly farmers markets, it provides a good, low-risk opportunity to producers that want to ramp up their enterprises. In its incubator role, the coop helps smallscale processors make the leap to effectively wholesale their products. For example, assistant manager Richard "Rit" Gabree said the coop helped Sandro Gerbini improve the packaging for Gatherers Granola for better shelf life and visibility and get his billing system in order. Since he got his granola into the coop, he has moved production from a Delmar bakery to a bigger and better plant of his own in Schenectady. Puckers Pickles is another of various artisan products that customers may be familiar with from the Greenmarket at Proctor's. Jude Goldman, whose maternal grandparents used to take him to the Lower East Side, where he developed his taste for real pickles, makes them with his wife Kelley in Greenwich. Given the price, Puckers' brisk sales surprised managers, but evidently people believe the quality is worth it. Gesturing at the empty spaces where more pickle jars should be, Ben said, "They blow out. We can't keep them on the shelf." "I'm willing to pay $10 a week for really
good pickles," Bill Shapiro said. He added happily, "The pickle guy said he's not selling to Shop-Rite." Some local products, like Mu Mu Muesli, a locally made, organic upstart, are even outshining name brand breakfast cereals in coop sales. Mike and Lisa, who "roll it with love," as their packaging proclaims, were ready to graduate from farmers markets to bigger outlets when they approached the coop. It's been a win-win for both parties since the beginning. Likewise Meesh's Marinara rapidly became the store's top-selling tomato sauce, even though it's only been on the shelf for a short time. Michelle Moricone started out vending her sauce at the Delmar farmers market, but with increased sales, partly thanks to the coop, she has been able to leave her career as a registered nurse. She now works out of a Green Island facility. Early last spring I happened to be introduced to Gautam Partharasathy (and hear about the changes in the works for the coop) when he visited the Troy Farmers Market to find promising local foods to carry. One of the producers he recruited there was Marge Randles of the Argyle Cheese Farmer. Since then her yogurts in reusable, recyclable glass jars have become customer favorites among the coop's local yogurts. The coop sells her Greek yogurt, whole milk cream top yogurt, and a new single-serving hit called Sweet Greek. Marge also has a cooperative arrangement for delivering her products through another Washington County farm business, Battenkill Valley Creamery, which supplies milk from its farm to the coop. While the Niskayuna Coop hasn't yet developed a sophisticated cheese section, it has begun selling a few local artisan cheeses, including Grace, an original washed rind cheese made by the Argyle
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Cheese Farmer, and handcrafted chevres in several flavors like Very Berry and Jalapeno Delight from Honeybee Farm in Cobleskill. Hickory Hill Smokehouse in Delanson also offers surprising options like smoked blue cheese. On the Friday afternoon of my visit to the coop, I had the pleasure of sampling Yorkville Organics' one-of-a-kind organic sprouted humus from Fran Guerino, who said she did "exceptionally well" with the day's tasting. She and her husband Joe, who live outside Utica, came up with the tasty product, which comes in six flavors, some time ago when their whole family went on a raw foods diet for over a year to address some health problems. Adirondack Brewery was there as well handing out several-ounce samples of its beers. The-microbrewery representative said they normally give out samples at beverage centers and bars, so the coop was a refreshing change In addition to the many local products that the coop has only carried for a matter of months, it also stocks regional favorites like Perreca's breads and Oscar's Smokehouse meats from Warrensburg, which have
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developed a good following at the store over many years. THE INTRODUCTION OF LOCAL ORGANIC VEGETABLES AND PASTURED MEAT Neither organic nor local are new concepts for the coop's produce department, but it was only with the addition of Slack Hollow Farm as a supplier earlier this year that the coop began to sell vegetables that are both. Slack Hollow has been an established mainstay in the Honest Weight produce department for many years. Produce manager Jeannine Taft, a coop employee for over 30 years, brought in other local new farms this year as well, including a couple Schoharie County producers. The various farms seem to excel in different types of produce from colored peppers to lettuce mix. For apples and cider Knight Orchard has been an important part of the coop for decades. For conventional produce, there's also Feura Bush Farms, just south of Albany, whose specialties include sweet corn and berries throughout the season, and Herkimer Juliano Farms, whose vegetables come to the coop through a distributor. At present the coop has only one local meat producer. Buckley Beef, a farm in Rensselaer
County, raises grass-fed beef of the Belted Galloway breed. Soon its meat, which is sold out of its own case, will be available fresh, rather than frozen. With three full-time butchers and a few parttimers cutting and grinding meat on the premises and to order, the meat department is well regarded. Besides Buckley, the coop is fairly unique in being licensed to sell certified Hereford beef, a program that Don characterizes as stricter and more meaningful than certified Angus. However, apart from beef, its meats still come from the usual industrial sources, which produce neither local, hormone and antibiotic-free, nor pastured animals. FLEXIBILITY AND RESPONSIVENESS TO SATISFY SHOPPERS' DESIRES The coop has a long reputation for being responsive to shoppers' requests for items that chain stores are unwilling to stock. Frozen food manager Damian Verhagen adroitly juggles these demands. "If you want a new product, I just bring it in. I have a lot of latitude. I brought in about ten new products in the last week," he said. If a product doesn't move, he marks it down and replaces it with something else.
After a long career spent mainly in the employ of supermarket chains, Damian, who came to the coop almost nine years ago, said he is "very happy to be at this job." He appreciates having the authority to make decisions with "none of the bullshit of the corporate world." Judging from the longevity of many of the coop employees, it seems that others share his sentiment. Leading me around his department, which definitely has more unusual products than a typical supermarket, including regional small-production ice creams and frozen vegetables from a Syracuse company, he stopped in front of a couple large display cases. They're packed with gluten-free breads, cookies, bagels, pizzas and even a line of vegan gluten-free soups. Pointing to the popular line of Udi's gluten-free breads, he said, "This is something you don't want to run out of. I keep ten or twenty cases in the back," he said. For the growing group of people avoiding gluten or wheat in their diets, he tries to put several varieties of Udi's breads on sale every other week for $3.99, down from the regular coop price of $5.99. The general manager applauds this sales strategy. "Where the chains give away Coke and Pepsi to get you in the store and charge half again what they should for gluten-free products, we try to lowball the prices of gluten-free products," Don said. Communicating this care for the interests of the people who shop at the store and continued inquiry into what will draw in potential new members sounds like a good recipe for a thriving Niskayuna Coop well into the future. The Niskayuna Co-op is located at 2227 Nott Street in Niskayuna, just west of the junction at Balltown Road (State Route 146), and online at niskayunacoop.com
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Buy Local Made THE GIFT THAT KEEPS ON GIVING PHOTOGRAPHY PROVIDED
We are hearing a lot about “the new normal” lately, usually in reference to a bad state of affairs… violent weather - the new normal… high unemployment - the new normal… a nation drowning in debt - the new normal… a sluggish economy - the new normal. Well, aside from the weather, we can choose a new normal behavior that will change the latter three - that choice is to buy locally made as often as possible. And local is wherever you are - the options are there, not at the exit ramp, but often in our re-localizing downtown corridors. And they are out in the countryside too, in the small towns and home-based enterprises, hidden, but worth finding. And with the internet making local purchases just as easy as using those huge sell-everything web portals, there is no excuse to not buy local and keep your money recirculating in the local economy. Because the currency that buys local, stays local. Study after study has proven that buying locally builds capital in our community. Buying from out-of-state chains strips capital out of the local economy. So think about it… buying from local merchants and suppliers is the one thing we can control, and the one thing that has greatest impact on our local prosperity. It creates job. It produces economic vitality. We have the power - of our own dollars, to make it happen. The Holiday season is a great opportunity to implement this new normal behavior. The following are a few suggestions from the ecoLOCAL network to consider as gifts. It's only a sample, but each one is unique, original, and impactful when you make that purchase. Go forth, and make it a buy-local holiday season!
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SAUSATIONS The mother-daughter team of Sandy Foster and Jessica Marchione are the creators of Sausations, a line of pasta sauces inspired from their dabblings in their kitchen at the Village Pizzeria in East Galway. Like most Italian women, What began with the idea of sharing their sauce creations with their customers has grown into a business of its own, including an assortment of gift baskets that are great to give anybody for any occasion. And on a personal note, the sauce has become integral part of Sandy and Jessica's crusade to help cure breast cancer.
Jessica explains how it came to be: “This idea of expanding was bounced around for a few years and it wasn't until my mother's breast cancer diagnosis, that we finally charged ahead with idea and decided to make it happen. At first a percentage of sauce proceeds were donated to the Susan G Koman foundation and more recently we have raised funds for the Avon Walk for Breast Cancer NY Foundation. I have been working more recently on developing our own non-profit fundraising source, 'Serve with Hope', in which we will be able to distribute funds to several organizations in my mother name. I was sketching new label ideas by mother's bedside, and we were inspired to collaborate with several Breast Cancer research foundations to raise awareness for women's health. Hence, the label I created - a vision of an empowering woman ascending above water and earth (The Adirondacks) while holding a tomato! I though the image was original and really captured the essence of my mother and her character. Once we had a new business plan, we approached Golub Corp., and were granted sales space in several local Price Choppers. Today we are working on approaching new markets and expanding state wide, however presently our sauces are enjoyed nationwide as the focal point in our gourmet gift baskets. “ Sausations offers gift baskets for every occasion, age, diet, level of culinary ability. Their motto...."Give Well, Live Well", can be seen in every customized gift, which includes the finest imported Italian specialties as well as fresh and local delicacies, all customized for each recipient and dressed with splendid handmade bows. The baskets are the perfect gift for that special person that "has everything"! Popular baskets include, the Saratogian, filled with all local products, as well as our "Thinking of you" & Sympathy baskets, filled with comfort foods like soups and ready to eat products. We also cater to office gifts, "The Corporate" offers a variety of grab & go option and smaller snack sized goodies to be enjoyed with the entire office. Village Pizzeria is known for its extensive wine selection, so of course, a basket may also include a bottle from their extensive wine collection, available upon request. The popular Christmas baskets are arranged with traditional seasonal treats and beautifully decorated. All options can be viewed & ordered online at www.sausations.com. Baskets can be shipped nationwide and each basket is accompanied by a hand written card. Take the worry our of gift giving; consider giving a gourmet gift basket and make a lasting impression. TOUGH TRAVELER® - USA MADE BAGS, TOTES, KID CARRIERS Tough Traveler® has been designing and producing luggage, bags, and packs here in the Capital District for many years - continually designing new products as well as keeping on with some of the already well-known products that have given a lot of pleasure over the years. Whatever needs to be packed, stowed, carried, or transported,, Tough Traveler® has a product that fits the need: luggage - simple carry-ons, wheeled carry-ons, and 'belly-of-the-plane' big luggage; backpacks - from school to work to travel; briefcases and computer bags; baby/child carrier backpacks; tote bags; dog carrier backpacks; guitar bags; cymbal bags; duffel bags; camera bags; and even wonderful bags and packs for EMS staff - bought by ambulance crews, fire departments, and hospitals. Tough Traveler® products are useful, convenient, long-lasting - The
Tough Traveler Baby Backpack
Schenectady based company gets great “thank you” notes from customers worldwide about their Tough Traveler® bags being with them for years and years and remaining in good shape! USA made matters! There are innovative advantages to having some of the many textile products they use in the USA still made in the USA, and there are often quality advantages, and there are also advantages in employment, skills, and support of the materials and the equipment that go into the USA-made products. Tough Traveler sells to individuals worldwide through the website toughtraveler.com and also to individuals at the factory store on 1012 State St. in Schenectady, NY, and to companies and associations, including custom design and custom manufacture, and to charities at special discounted prices that support charity needs. All-told, the advantages of retaining USA manufacture are many, and it is great when people at this time of year support USA manufactured products, especially the Tough Traveler® products that can make excellent holiday gifts for family members, work associates, service helpers, and friends of all ages - from babies to little kids to students to workers, from travelers to hikers and sports people to people living their daily lives. ADIRONDACK CHANDLER - HAND-DIPPED CANDLES Adirondack Chandler candles have been locally made for over 30 years. Seven years ago, Kim Meade purchased the business and moved it to Glens Falls, and it now resides in the Shirt Factory at 21 Cooper Street, Glens Falls, NY. Adirondack Chandler candles are sold to over 120 stores throughout the country, including many stores in New York and in the Adirondack region, and from our retail website adirondackchandler.com. Using only high quality materials, each taper is hand dipped using a hand turned carrousel. Over a 3 hour period, pallets holding 10 pairs of candles each are dipped between 30 to 35 times each, producing 120 beautiful, spun-silk finished candles that are long burning, virtually smokeless and drip-less. These distinctive tapers are produced in a variety of waxes, including scented and unscented paraffin, all natural Beeswax and True Bayberry. Palm wax tapers are hand poured in an antique style mold which creates a beautiful marble texture. ecolocalmagazine.com 27
One of the most popular items is our “Storm Candles�. These candles are made with recycled wax collected from our finishing process. Each batch is unique in color and scent, value priced, and perfect to use during power outages, although many people use them regularly! In addition to tapers, Adirondack Chandler also produces tea lights, votives, and potpourri tarts in all waxes including soy. Our product line also includes many new items including wax dipped pinecone fire-starters, reed diffusers, and wax dipped bear air fresheners.
Adirondack Chandler Tapers
Eric Paul and Joanne Tilley of the Cheese Traveler
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THE CHEESE TRAVELER AND TILLDALE FARM ORGANIC MEATS The Holiday Season is really all about spending time with family and friends, and sharing great food together. There's plenty of good food options out there, but only a few great food options - clean food, produced by artisans who have a passion for the land, the animals, and the procedures. Fortunately for those of us who love great food, the famed Cheese Traveler of the Delmar Farmers Market has settled down at 540 Delaware Avenue in Albany, and has partnered with the Tilldale Farm of Hoosick to bring together a gastronomic oasis. Here you'll find a wide assortment of the best local, regional and international cheeses, all sourced from farmstead cheesemakers who have perfected their craft. Made in small batches, from the milk of very spoiled cows, goats and sheep, these cheeses are the benchmark for each style and region that they represent. You'll taste Gouda like you've never tasted Gouda before. And the Parmigiano Reggiano - let's just say that you'll never go back to that dusty grocery store parmesan ever again. Closer to home, you'll find rising stars like R & G from nearby Cohoes, Consider Bardwell from Vermont and Berkshire Blue from Massachusetts. And you can try before you by. Cheesemonger Eric Paul will cheerfully tell you the story of its origin, the flavor notes to expect, and what it goes well with. Bring your taste buds and prepare to get excited. And that's just the cheese. Paul also has a collection of artisan cured meats - hams and salamis from around the world that will make great compliments to the cheeses. And for the main course, head to the back freezer section, where you'll find Tilldale Farm Organic meats. Joanne and Dan Tilley are quietly raising Devon cattle and Tamworth pigs on their farm on the Hoosick River just to the east. Grass-fed and finished, Certified Organic and humanely raised, the meats from these animals are a true health food. So nutrient dense, 4-6 ounces per serving is plenty. And the Tilley's are raising heritage breed animals, helping to keep a rare genetic strain viable for the future.
Just opened, The Cheese Traveler is expanding its food offerings daily. Already there are gourmet pastas, rare chocolates, jams and jellies, nuts…. all sharing a common trait - artisanal excellence! Worth the trip from anywhere, The Cheese Traveler and Tilldale Farm is located at 540 Delaware Avenue in Albany and at thecheesetraveler.com BLUE ELM CLOTHING PJ'S - A GIFT WITH PURPOSE “I could live in these pajamas! They feel better than wearing nothing.” Made in the USA of incredibly soft, eco friendly pima cotton/Tencel® blend these pajamas are gentle to the skin ensuring a natural feeling of well-being. Moisture management, a cooling effect and smooth fiber surface, prevents skin irritations and helps to maintain the balance of skin. So what's the purpose? What if clothing gave you more than cover? Local fashion designer, Valerie Munson-Drohobycky, set out to create a pair of PJ's that would be super comfy, made of the highest quality fabric that inspire well being. After much soul searching and sharing with other women about their busy lives as a daughters, wives, moms, aunts, friends, volunteers, business women, she found a desperate need for a reminder of self care. The beautiful art on these pajamas whispers to you in the evening when you prepare for rest and in the morning when you rise to a new day - a reminder of love and gratitude. Breathe. Be gentle with yourself. That is a sustainable gift for you and everyone you love. b.e. well - Enjoy Life More™ Pictured right, Blue Elm Clothing™ pajama set, $97; purchase at BlueElmClothing.com or call 518 695-3104
Blue Elm Clothing’s PJ’s
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From Field and Farmer to Chef and Kitchen TIM MEANEY OF THE BEEKMAN STREET BISTRO KNOWS HOW TO SOURCE LOCAL FOODS STORY & PHOTOGRAPHY BY JULIE CUSHINE-RIGG
The Farm to Table philosophy in restaurants is certainly in vogue, and gaining ground. The concept brings restaurant chefs and farmers working together in an effort to get more local food to the populous. And Tim Meaney, owner and chef of The Beekman Street Bistro in Saratoga Springs is a prime example of the idea. Meaney has been in the restaurant trade for 35 years and has been running the bistro since July, 2005 after relocating from Lake George where he was a chef with The Flying Fish, an establishment that has since closed. He got hooked on Farm to Table about a decade ago when he hired somebody from Oregon (which has one largest farmers market in the country) to work at The Flying Fish. It was all a bit new to Meaney since he had come from Florida before Lake George. He remembers the sunshine state as a place “there was no farmers market” and called it a “different ball of wax.” The Beekman Street Bistro sits in the Spa City's art district known as the The Beekman Street Arts District, which has received grant monies for new street lamps, sidewalks and trees in a revitalization effort within the past few years. Meaney said that the area draws a lot of foot traffic in summer, and that he does about a quarter of his business during track
season. It's no wonder - the place exudes a warm genuine feel, as does Meaney himself. “I was looking for a spot to do a restaurant and somebody directed me down here,” he said. The building was a work in progress and Meaney got to build it the way he wanted to, after renovations that took nearly two years. The blank slate was attractive to Meaney, as was the freedom to formulate his menu to include as many farmer's products as possible. “This was very attractive to me, with the kind of food I do, being in the art district and someplace new,” said Meaney. The bistro's ever-changing seasonally-steered menu from October included Zehr Farm Oyster Mushroom Burschetta with parmesan, cream and thyme along with a Kilpatrick Farm Arugula salad, and Sunset Hill Farm butter lettuce salad with blue cheese, hazelnuts, apples and a balsamic vinaigrette. He taps into about six local farms to get his goods and isn't just contacting farmers via the internet or phone. No, that wouldn't exactly fit for this chef - he goes to the markets and talks with the farmers, picking up the raw ingredients that get transformed under his guise.
On an overcast October Saturday morning at The Saratoga Farmers Market, Meaney was just finishing up his weekly rounds around 10am when he stopped by Saratoga Apple to see what struck his fancy. Christine Gaud of Saratoga Apple was glad to fill him in what they had and he bagged up several pounds of macintosh apples that would become an apple bread pudding dessert for that evening's menu. He likes the sweetness of the macs for his pudding recipe. From Saratoga Apple, Meaney made his way down to chat with Sandy Arnold from Pleasant Valley Farms in Argyle. Sandy and her husband Paul have been in business for 25 years and selling to Meaney for the past several years - making for a nice relationship among them. With over 40 varieties of produce, they're able to offer Meaney and their market customers a varitable cornucopia bring anywhere from 25 to 35 varieties with them each week. Meaney can always find something to get from them. “I talked with her yesterday and she said, 'What do you need?' …She'll bring in extra and set it aside and I go and pick it up,” said Meaney during his market rounds. Arnold and Meaney poked around the wooden and plastic bins overflowing with ecolocalmagazine.com 31
fresh produce - everything from carrots and turnips to potatoes and at least three varieties of beans. They conversed about what was in, what was coming in next week and what Meaney thought he'd be looking for. After their animated and friendly banter, Meaney wound up hauling three bins of farm fresh goods to his red pickup truck and headed for the bistro. “We work other chefs, and some are more seasonal…we don't have as good a consistency (with others) as we do with Tim, he comes every week. He just goes from place to place to place getting all of his products,” said Paul Arnold. Arnold added that while Meaney has a lot to choose from at their stand, that he's also very respectful of walking up and asking what the farm has a lot of. “He'll then build his menu around what we have most of and he can get enough of.” Pleasant Valley is for the most part, a farmers market farming operation. They don't grow specialty crops requested by chefs, but that doesn't mean they're not available at the market and that Meaney doesn't find and use them. “There's always somebody growing some specialty thing that he'll get from them,” said Arnold. Speaking to Farm to Table, Arnold was very encouraging. He sees first-hand what folks, other than chefs like Meaney are looking for. “I think it's something they're looking for and it's grown in popularity. People ask us what restaurants do we serve, and also I think it's something they're interested in and want. When they see a menu and that the stuff is local, that's favorable to them. So I think it's really on their radar screen to look for restaurants that are serving products where they know the grower that's providing them,” said Arnold.
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Arnold has also noticed that customers to his market table usually strike up conversations about cooking items they haven't seen before. He enjoys that, and supplies recipes for them to try. “That of course is always a selling point, introducing them to new things,” said Arnold. The Arnolds visit the bistro from time to time and appreciate Meaney's attention to the menu. Paul said that when they arrive, he and Sandy are greeted by Meaney who then cooks them a “chef's choice”. They've never ordered off of the menu, and have always gotten a great meal because Meaney has come to know their likes and dislikes. “We're happy as business people to not have to make decisions, we kind of take a break from that,” said Paul. While Meaney does enjoy getting to know the farmers who facilitate him getting products into his bistro and the freedom to dish up what he sees fit, he admits that coordinating with farmers and fetching his ingredients from them is “a lot of work to do.” “People say how come more people don't do it…I say, 'It's a pain.' You've got to go to the market because farmers don't deliver or it's tough to find a farmer that will. So I've made arrangements,” said Meaney. “My menu changes seasonally with what's available and it always includes a steak and a cut of pork and fish, and chicken, quail and rabbit (all from Vermont farms) and the accoutrements change.” As far as his bistro diners accepting menu items like quail, Meaney said that they love it and since it's maybe something they don't see everywhere, they're more apt to try it. “It's like anything - if you cook it properly you can make it taste good. That's the biggest thing.”
An authentic Farm-to-Table dining experience. Reservations recommended. 62 Beekman Street, Saratoga Springs
518-581-1816
Thebeekmanstreetbistro.com
Back at the bistro unpacking his good, Meaney commenced to cleaning Swiss Chard and Arugula, along with some carrots and pointed out a puff ball mushroom that was given to him by a patron that knew it would go to good use. Exactly what Meaney was going to do with it for that night's menu was still a bit up in the air around 11 a.m. after getting things into the kitchen. He guessed though, that it might become part of a risotto. Either way, he appreciated having gotten it and being able to create something from it. With the holidays coming up, Meaney said he doesn't necessarily tailor his menu to fit the holidays themselves, but to the season, as he does all year round. Christmas Eve, he said, is one of his biggest nights.
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“I always get a couple of geese from Mary Pratt (of Elihu Farm in Argyle). …I make a chestnut stuffing with it,” said Meaney. He added that the Christmas Eve crowd goes especially crazy for an upside down pumpkin cake he makes from cheese pumpkins out of Kilpatrick Farm. On a regular basis, Meaney has two or three servers who he keeps well informed of what's on the menu, who can then in turn educate the bistro's diners (which can seat 42). He incorporated banquette seating into the bistro, in anticipation of seating large parties like one of 14 diners from Global Foundries that was in recently. And it's diners like that, and his many returning ones that he's glad to impart the Farm to Table concept to. “I think it's great, you're supporting your community. I've over the course of time developed relationships with these farmers and I keep my money here. I don't have Sysco and US Foods coming to my back door, ever. I've never ordered from them. I spend my money locally and they take care of me, it's like any relationship,” said Arnold. “To me, it's a philosophy and way of thinking,” said Meaney of Farm to Table. He added that it is becoming in a little easier for chefs to connect with farmers, and that for the most part, patrons of restaurants understand - not everybody of course, but a good number. The bistro is a little off the beaten path compared to Broadway in Saratoga Springs and its plethora of restaurants. Meaney pointed to that aspect being another reason why his place is appealing to diners. “It definitely was a good fit for what I wanted to do and it's been good. I can't complain... I definitely have a good clientele base.” About 90% of Beekman Street Bistro's food comes from the Denison Family Farm in Schagticoke , Pleasant Valley Farm and the Kilpatrick Family Farm in Granville. The Beekman Street Bistro is located at 62 Beekman Street. Reservations are strongly recommended. You can reach the bistro at 581-1816. For more information, visit thebeekmanstreetbistro.com.
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Flu Vaccine, Where’s the Proof? Continured from Page 12
physical pain, fatigue, incidence of colds and flu, headaches, menstrual discomfort, gastrointestinal disorders, allergies, dizziness and falls (Blanks et al., 1997, Journal of Vertebral Subluxation Research). More importantly, the incidence of colds and flu was reduced by an average of 15% in this large population who were undergoing regular chiropractic care. Another study, conducted by Patricia Brennan Ph.D and her team, found that when a chiropractic “adjustment” was applied to the middle back, the response of polymorphonuclear neutrophils (white blood cells) taken from blood collected 15 minutes after the manipulation was significantly higher than blood collected 15 minutes before and 30 and 45 minutes after the chiropractic procedure. This research demonstrated an “enhanced respiratory burst” following the chiropractic adjustment. This “burst” is needed for our immune cells to destroy invading viruses and bacteria. “These results are not so surprising given what we now know about the interaction between the nervous system and the immune system” stated Matthew McCoy DC, MPH, Editor of the Journal of Pediatric, Maternal & Family Health - Chiropractic. “Through research we know that chiropractic has beneficial effects on immunoglobulins, B-lymphocytes (white blood cells), pulmonary function and other immune system processes. In addition to the passive recommendations regarding hand washing, avoiding large gatherings, coughing and sneezing into your hands - it makes a great deal of sense to do everything you can to ensure that your immune system is functioning at its best. And that strategy should include chiropractic care” stated Dr. McCoy. Please review these studies for yourself and make an informed choice on vaccination. That's our stance at AAC Family Wellness Centers; informed choices are always the best decision when it comes to the health and well being of you and your family. The information we have seen over the last 20 years clearly shows that taking a pro-active, wellness approach during the flu season is far superior to injecting yourself with a toxic combination of virus, preservatives, and animal DNA. For more information on the flu vaccine and its ingredients visit the National Vaccine Information Center at www.nvic.org. For more information on chiropractic wellness care visit AAC Family Wellness Center at www.aacfamilywellness.com. Until next time, Be Well! Dr. Michael Quartararo has been a chiropractic wellness practitioner in Saratoga since 1993. He is the CEO and founder of AAC Family Wellness Centers, a Milton family and pediatric wellness center. He is a member of the New York State Chiropractic Council, International Chiropractic Council, International Pediatric Chiropractic Council and World Chiropractic Alliance. Visit aacdocs@adirondackchiropractic.com or aacfamilywellness.com.
Give your dull knives, scissors & reel mowers a new edge! Sharpening at Niskayuna Co-op Tuesdays 2-7pm and Honest Weight Food Co-op Wednesdays 2-7pm
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thecheesetraveler.com
Cheese, Meat and Specialty Food 540 Delaware Ave Albany 518.703.0092
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Director Heather Stewart and Lead Kristin Marshall 40 ecolocalmagazine.com
Kids Claiming Their Town WHERE THE CLASSROOM IS EVERYWHERE! STORY BY PROF. JOHANNA SOPHIA I PHOTOGRAPHY BY LUCY SCHULTZ
OUR TOWN IS OUR CLASSROOM “I feel like MAMA DUCK with 8 kids in tow,” laughs Heather Stewart, “and I love it!” Heather is the founder and owner of Apple Blossom Bunch and has developed unique, Waldorf-inspired curricula for her two schools and daycares, Saratoga Apple House and Pre-K In The Park. While Saratoga Apple House provides the most enchanting and loving care for 0 to 3 year olds, I am presently learning about the PreK In The Park program; a fantastic new concept; an amazing school. Where is its classroom? All of Saratoga Springs is its classroom! Well at least as far as can be walked from the school's home base in the Arts Center building in Congress Park. And these little ones have no problem walking a couple of miles a day. Who ever said kids can't walk and enjoy it, too? HUNTING FOR JEWELS Today, the 3, 4, and 5 year olds of Pre-K In The Park are searching the Jewelry store. All the glass vitrines and counters in this elegant place are their hunting grounds today - no, nothing breaks, nothing gets lost, and no-one gets hurt - the children have been invited to discover precious stones hidden between gold and silver rings and necklaces. Eva is to find a blue stone, Charlie a ruby red one, Abby is looking for the tiger eye and everyone will find a different color. Presently, only their eyes are doing the hunting. But once they've discovered it, they get to hold their stone, polish it, take it to the light, see its inner structure under the looking glass, wrap it in tissue paper, put it into a little baggie, and finally, glory, glory, they get to take it home! In the meantime, they have heard stories of crystal formations on mountain
tops and in deep, deep caves, of gnomes and fairies who guard these precious stones in the earth until someone finds and cherishes them. The children know that now they have each become the guardian of their precious stone and of its magic powers. With their precious stones safely tucked away, the group puts on their rain gear, thanks the store owners, and moves on, down Broadway and down Phila Street to have a vegan lunch at the health food store Four Seasons. Today there are carrot sticks, fresh pieces of corn on the cob, crackers with humus, and grapes for desert. The kids are right at home, they have lunch here most days of the week. “B” FOR BUILDING OUR WORLD When I return, a few days later, it is “B”-week. The children are already in their rain gear and about to go out on the town. “Let's make a B,” says Ms. Heather, “bring me some leaves.” And the children know what to do, they gather arm-fulls of fallen leaves - we are in October - and drop them on a little pile in front of Ms. Heather. Heather Stewart arranges the leaves in the grass, and a big B emerges. The children gather around it and sound it out “beh-bahbuh” or b for 'brown,' 'bed' 'building.' We're on our way to, where else, the “B”akery where the “B”aker shows us the big machines making the very “B”rownies we will get to taste tomorrow. Right next to the bakery, the children get to observe “B”uilders constructing a new office Building. One builder waves to us from the unfinished window of the site and we all get to imagine what it must be like to build such a tall building that does not yet have doors and windows. All through the “B” week, the children will find B's everywhere. ecolocalmagazine.com 41
Even for me, the observer, this approach to experiential learning is so much fun! It's so much more than learning the letters in a meaningful way, it's about having meaningful interactions with so many different people, businesses, and environments of their town. These children will know their community so much better than any of us adults! From the farmers' market to the laundromat, from the library to the post office, from the consignment store to the chiropractor, from the architect to the police station, they will have seen it all. But they are not moving around like tourists on a guided tour, they are the tour guides themselves as soon as they have remembered the main streets in the town. LIVELY ENCOUNTERS After lunch, it's the park. The whole park is the children's playground. They know the ducks and the squirrels as though they were their pets. But today, an unknown dog comes bounding toward the group. Heather immediately braces herself to protect the kids and attempts to fend off the dog. But in a second, the dog has jumped up on her and she has fallen to the ground with the dog hovering over her, licking her face. “I'm so 42 ecolocalmagazine.com
sorry,” says the man calling after the dog, “don't worry, she's a therapy dog.” As Heather gets back up, the group learns that Sally, the dog, loves children and helps in reading programs - yes, the children actually read to Sally. From that moment on, Sally will be another friend in the park. A WORLD IN WHICH WE ARE WELCOMED We want our children to feel confident and at home in the world. Children inherently trust in other humans of any color or creed, and they trust in the world as a whole. They do not naturally fear. Trust is a much more human notion than fear. Allowing children to trust and love their community, enables them to grow into strong individuals who contribute to society rather than shy away from it. Experiencing the embrace and welcome of so many different folks of our city creates a great sense of joy and respect in children. Most businesses and institutions warmly welcome the Apple Blossom kids and go out of their way to design learning situations for them. Trust and the intent of collaboration using language, music, and laughter - three qualities that distinguish us as humans from our animal friends - are the very abilities that connect human beings the
Heather, Ashley, Arthur, Ava, Tallan, Luc and Myra
world over. Therefore, while learning how to initiate that communication and laughter as well as learning how to sincerely and honestly engage with our community, these children will grow up loving their place in this world and the people in their lives. TRUST PRECEDES COMMUNICATING In conclusion, communicating with others, rendering them our friends or collaborators, is what makes us human and is therefore true human nature. A world, a country, a town, a store in which we perceive that we are appreciated, will feel like our home. We can explore, experience, and learn because we feel welcomed and develop a healthy selfesteem since we are appreciated. And that's precisely what the Apple Blossom Pre-K is doing: allowing children to 'claim their town' as a world in which they have many, many friends; where they participate in the creation of community; where they co-create and reinvent their town, Saratoga Springs. These are very lucky children. What a great concept for future generations! New world, here's your model! To learn more about Pre-K In The Park go to appleblossombunch.com. To find out more about Prof. Johanna Sophia, go to greenconsciouskids.com or call 518-795-5030. ecolocalmagazine.com 43
Gi Adirfting th ond e ack s
HOLIDAY FAIR at the Adirondack Folk School
Friday, November 30th • 6:30-8pm Saturday, December 1st • 9:00am- 3pm The Adirondack Folk School will be filled with instructors selling their Adirondack wares. Some will be also be demonstrating their crafts. Friday evening we invite you to stop in, see what is going on, do a little shopping and have a light snack. On Saturday there will also be a Toboggan making class in progress. We will raffle off a lovely quilt and a hand carved loon, both made by skilled artisans. New and current members - come in and get a locally made gift. For the following 2 weeks the gift shop hours will be extended on Thursday, Friday, Saturday and Sunday. Come, check it out and find that special gift for someone on your list. Hours will be posted on the website and at the school.
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Eco-LOCAL People
Dave Elliott Meet Dave Elliott, of Enlighten Power Solutions...
Dave and his company are quietly installing the latest solar technology at homes, farms and businesses throughout the region, helping each customer to harvest the power of the sun. Dave’s knowledge and expertise of electricity and the advantages of solar power are the driving force in making his business one of the most successful solar installers in the Capital Region. And while many solar installing firms have been bought up and consolidated by large corporate entities, Dave and EPS remain dedicated to remaining locally owned and controlled. Eco-LOCAL Living: How long have you been in business and what inspired you to get started? DE: I was inspired initially by the concept of turning light into electricity. The idea fascinated me and compelled me to learn more about how it worked and why. I have been designing and installing solar systems for over seven years now. I got into the solar business because it seemed obvious that that's the direction our country is headed. With every kilowatt hour our systems produce, I see how important it is to do things that will benefit the world we live in. ELL: What's the best part about your job? DE: The best part of my job is the look on my customers' faces when they see just how much money they are saving with the energy that their new systems are producing. 46 ecolocalmagazine.com
ELL: Why do you choose to operate your business in the Capital Region as opposed to somewhere else? DE: I choose to operate my business here in the Capital Region because I'm from the area and I love it here. Simply said i couldn't think of a better place to be. ELL: Why do you think it’s important to keep it local? DE: I think it's important for those people who are paying to have a service done to know where their money is going. If you spend your money locally it stays here and helps support our local economy so that it can grow. We utilize other local businesses in the area for that very same reason. If we can’t find what we are looking for here, we try and show folks what we need so that they can provide it and manufacture it locally.
ELL: What locally owned business (other than your own) could you not live without? DE: I don't think we could live with out any of the local suppliers and vendors we deal with on a daily basis. We do a lot of business with local suppliers of hardware, electrical goods, fabrication, and construction materials. It would be impossible to do our work without doing business with them. Our racking is manufactured locally because we realize it is something we can do here rather than having it shipped from a long distance. ELL: What are some of the things you do to help make the world a little bit better? DE: We harness clean energy from the sun to reduce fossil fuel dependence and pollution. We try to keep our local economy strong by investing in our people. ELL: What do you like to do in your free time? DE: I like to go for hikes, travel, and spend time with family and friends.. ELL: What's the best advice you've ever received? DE: My grandfather used to say that if you're not the lead horse, the view is always the same. ELL: Our Facebook fans want to know: What is it that sets you apart and promotes loyal, repeat business? DE: Our attention to detail sets us apart from our competitors. That and that we put power production above over selling solar. We tailor every job that we do to the customer's best interests in terms of investment and maximized power production. Our customers in turn refer us to others and that what keeps us going. I am in this business to focus on efficient quality solar system design. We pride ourselves on making more power from less solar. ELL: Our Twitter followers want to know: What drives you to keep doing what you do? DE: I am in this business to focus on high quality solar electric systems. I enjoy designing them and coming up with creative solutions to maximize power production with the least amount of solar panels possible.