eco-LOCAL Summer 2011

INSIDE THIS ISSUE: Nick Parslow of Verdentity – Sustainable Marketing Comes Full Circle Mohawk Harvest Co-op and the Promise of Gloversville Farm-To-Table – Pedinotti Style The Living Machine

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Stop in and see what all the buzz is about…

TAKE A BREAK! Enjoy a picnic lunch from our Boars Head Deli in our newly redone BACKYARD under a shady tree, overlooking the beautiful Mourning Kill Creek

NOW SERVING Espresso, Lattes, and Cappuccinos, Fresh Brewed Iced Tea and Iced Coffee.

LOCALLY-MADE BAKERY ITEMS CHARLTON BEER ALLEY Create your own six pack from over 170 choices of world class beer!

FREE WI-FI UPCOMING COMMUNITY EVENTS: TROLLEY TOURS - in the Saratoga County Countryside, Wednesdays & Weekends all summer. Call 810-4224 or e-mail trolley@horsintours.com CAR CRUISE-IN’S - 2nd & 4th Thursday of July, August & September CAR SHOW - July 16th to benefit Breast Cancer Awareness and the Charlton Historical Society.

Check the website for Equine Events and Beer Tastings

Worth the trip from anywhere.

We look forward to your visit

518-882-7347 1958 Amsterdam Rd. (Rt. 67) Charlton 4 miles west of Ballston Spa

www.rt67cafe.com

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

DEPARTMENTS

7

News and Views

8

The Wellness Doc

9

Money Matters

FEATURES

10 Ask the Energy Expert

14

FARM TO TABLE Pedinotti Style

18

SUSTAINABLE MARKETING Comes Full Circle

22

STAYCATIONS Northville

24

STAYCATIONS Hilltowns

26

WASHINGTON COUNTY

30

Mohawk Harvest Co-op

40

The Living Machine

12 Joy(s) of Functional Living 13 The Green Designer 35 Summer Recipes 36 Farmers Markets 46 EcoLocal People

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Letter from the Publisher

PUBLISHER / EDITOR / SALES David Delozier 518-858-6866 ecolocalliving.com

As I write this introduction, the sun has finally won the war over the clouds, and it looks as though we’ve broken the cycle of constant rain. My front yard garden seemed to explode today with the intensity of the suns rays. I swear that the dill by the front door has doubled in size from yesterday. Flush with the saturating rains of the last week, anything green is just eating up the photons and making up for lost time. Nature always finds a way to adapt; that’s a good thing for all the local farmers, as they’ve not been able to get into their fields due to the wetness of the soil. Now that the sun is back, look for a huge profusion of produce at your local farmers markets.

We’ve got a listing of most of the local farmers markets in the five county region of the Upper Hudson Valley - chances are, there’s one near you. Shopping your local farmers market for your weekly provisions is perhaps the best way to keep your dollars circulating in the local economy. That’s all the more important now, as the Great Recession continues its stranglehold on the national economy.

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

In particular, seek out the business people that are listed on the promotional pages within. This is your personal invitation to come check them out. I can personally vouch for each and every one of them - that they are a bona fide good time and worth the trip from wherever you are.

It’s one of the perks of doing this magazine every other month. I get to meet some of the best people in our little world here, and it is my joy to share a little piece of them with you. Don’t forget tot dig into our feature stories – we’ve got some good ones for you. The local living economy is getting stronger everyday, and the stories within these pages are proof of that. If everybody pulls a little bit, it’s amazing how much further we can go. So get out there this summer and go find a local enterprise that needs some of your love and give it to them! After all, we are the economy… we are the local…. we are the eco-LOCAL!

DESIGN / PRODUCTION Centerline Design 518-883-3872

-David DeLozier, Publisher Every effort has been made to avoid errors and misspellings; however, if you see an error, please accept our apologies.

We welcome your ideas, articles, and feedback so that we can give you the best service possible. Eco-LOCAL Living 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.

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PHOTOGRAPHY Cover Photo by John B. Carnett Tracy Frisch, Jim Miller, David Delozier CONTRIBUTORS April Caprio, David Delozier, Tracy Frisch, Harry Moran, Mary Beth McCue, Craig Ryan, Dr. Michael Quartararo, Kathleen Quartararo, Scott Rakowski, Jennifer Wilkerson, Johanna Sophia, Amy Stock, Karen Totino, Sophie Castro SUBSCRIBE Eco-LOCAL Living is the free bi-monthly magazine for people choosing to lead sustainable, intentional lifestyles in New York's Upper Hudson Valley. It can be found throughout the region at independent retailers, shops, restaurants and other high traffic locales. Visit www.ecolocalliving.com to find a location near you. If you would like to receive a subscription, send $24 along with your name and address to: Eco-LOCAL Media 38 Tamarack Trail 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 economyof vibrant towns, productive farmlands andhealthy open space. By reading eco-LOCAL, you become part of our cause. But more is needed - we need you to take an active role, by engaging in the commerce that will create the living economy of our future. This magazine is brought to you solely by the advertisers found within. Please tell them you appreciate their support of eco-LOCAL Living.

We are all in this together, and we must support each other. Thank you!

News and Views

By Kathleen Quartararo

Look Around Bringing attention and focus to events gone Habitual behavior? Media attention? he by? They are over. Gone. Different times, devil we know? Responding, rather than different people, different everything. The past intending? Maybe some of all of that. is just that. Past…

Remember, we CAN learn new things. We can The wake of the boat is just that… the choose to stop. To look around. To see what wake. It certainly doesn’t drive the boat, steer we have, and do what we want. And every the boat, or act as a predecessor of things to day, we get to start all over again. We can choose our focus, and we can start fresh. come.

Every single day.

Watch the babies... the toddlers – Have Kathleen is the Owner of Virgil’s House, 86 Henry you ever noticed their intense focus on Street in Saratoga Springs. looking around? Maybe, possibly, that is why they keep trying. Forging into the present, Look around grabbing, touching, tasting, looking – and at Virgil’s. trying anything and everything over and over.

Find something The past is meaningless to them – I know this, you’ve never seen.

Taste something as I watched my son over and over try to you’ve never tried. crawl, then walk. Never once did I hear him Ask us for a sample say, “oh forget it – I tried to walk yesterday, of something new. and look how THAT turned out! Not going to Come on, we Look around... right where you are, right risk smashing my face into the carpet dare you. this very second. Looking back… Looking AGAIN!“ Nor did I ever hear his worries Don’t worry, about “What if I never walk? What is ahead... Looking AROUND. you’ll be fine. something is seriously wrong with me? What How much time is spent looking back? if I have an even worse face plant?” (reminds me of looking down which I There is no lamenting yesterday, and no absolutely will not do!) Based on... well, the trepidation regarding tomorrow. There is media - school - and, what I hear in general simply what is happing this very minute, and conversation, I would say quite a bit. It seems looking all around to see everything possible. we are obsessed with talking about the past!

Riding as a silent passenger during a 17 Yesterday, last year, even hundreds and year olds driving test, I listened to the thousands of years ago.

Looking ahead… lots of time on that one instructor coach the student during a parallel too… I was at my son’s 8th grade recognition parking attempt. “When you are backing up, ceremony (I could do a few pages on the you must be looking back - you must always multitude of pre-graduation events, ugh) and look in the direction you want to go” Huh. the high school principal was talking to these Yeah. DUH! 14 year old kids about the importance of intense focus on the NEXT 4 YEARS! THEN, the AFTER High School... Seriously - 14! They are concerned with summer vacation right now, and that is probably a stretch. I know the only thing on my son’s mind was convincing me to let him go the a friends party tonight.

We have heard about the intense joy of right now. The Power of Now. Being in the Zone. All In. Right here, right now. There is no other place that I want to be. Love that song.

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

It sounds so simple, very logical, the Look ahead! Plan for retirement! Plan for perfect daily mantra. So what distracts us education, get insurance, just in case! We into the regurgitating the past and worrying have spent hundreds of thousands of dollars about the future? “just in case” and for the “What if’s”. ecolocalliving.com 7

The Wellness Doc

By Dr. Michael Quartararo of Adirondack Advanced Chiropractic

Purposely Healthy chiropractor was life changing. During my initial examination, the doctor discovered I had a spinal misalignment (subluxation) in my upper neck. The doctor told me this condition affected the upper respiratory system and could be the cause of my chronic illness. I received my first chiropractic adjustment to correct the problem and what followed was amazing. My head and sinuses instantly cleared and drained. After years of never breathing through my nose, constant sinus pain from congestion, difficulty hearing, and never really tasting my food…I experienced relief. After my experience it was clear, my purpose in life was to share chiropractic wellness care to the world so no one would suffer as I did.

and are more resistant to the common cold.

How? When we have a clear, well defined purpose, we are less stressed. We know what our day, week, and year look like. We have direction each day, knowing why we woke up and why we want to continue to do so. When we are less stressed our bodies produce less harmful hormones and more of the chemicals that we need such as serum thiol, for example. Having more serum thiol lets us fight off infection, cancer, and heart disease more effectively. In essence when our bodies are under less stress they work more efficiently and move toward thriving instead of merely surviving.

When investigating what I wanted to go to The research is clear; people with a well college for I stumbled upon Chiropractic. I defined purpose live longer. You are less was 17 years old and never knew what a prone to heart disease, take less medication, chiropractor did. My first experience with a

Chiropractic Council and World Chiropractic Alliance. He can be reached at www.aacfamilywellness.com or aacdocs@adirondackchiropractic.com.

I found my purpose in life at an early age.

I was a very sick child and really can't remember a time that I didn't have an ear infection, strep throat, pink eye, or some other upper respiratory issue. I suffered the onslaught of allergies medications, shots every week for 9 years, and even our family relocating to the west to see if that would improve my condition. Those of you that have had these symptoms can understand how living this way is not living at all.

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Your purpose in life may be difficult to discover, but it warrants some deep So how does purpose affect your health? investigation.

Health defined by Dorland's Medical As Martin Luther King once said, “The Dictionary is: physical, social, and mental person who has nothing in their life that they well-being and not merely the absence of are willing to die for has nothing in their life disease or infirmity. However purpose in life really worth living for.” isn't the usual topic when discussing health Find your purpose and watch your life, and and well-being. Topics such as exercise, your health flourish! Be Well! nutrition, chiropractic care, and stress management are the most common.

However, having a purpose in life is a Dr. Michael Quartararo has been a chiropractic pinnacle part of overall health and wellness. wellness practitioner for 17 years in Saratoga Springs. He We all know that eating better and exercising is the CEO and founder of AAC Family Wellness Centers, a Milton family and pediatric wellness center. He is a help us attain health but without any member of the New York State Chiropractic Council, International Chiropractic Council, International Pediatric direction what's it all for.

Money Matters

By Harry Moran, CFP® AIF®

Crossroads communities. Socially screened mutual funds can be an important piece of a diversified portfolio and are certainly worth lobbying for them to be added to a retirement plan, but they are not a complete solution. Given the constraints of many retirement plans, we need to focus primarily on the rest of our financial world as we look to nurture the budding local economy.

In many ways, socially conscious investors find themselves at a kind of crossroads. For the most part, we share a vision for a restructured world that is based on natural systems, relationships, connection to communities and social justice. While this new model beckons to us in the foggy distance, getting from here to there is by no means a simple proposition.

We also still need to make real world decisions about our financial lives based on the realities of the current system, and are faced with a number of challenges as we look to make changes which will help bring about economic transformation.

For many of us, our primary investment assets are in our company retirement plans.

Many of these plans don’t offer socially and environmentally screened options, though we are definitely now seeing more become available. Even those of us with access to solid screened options face many limitations. Most of these funds are comprised of the stocks and/or bonds of relatively large companies and provide no means to support the local green economy, which is really the foundation and key to reconnecting our dollars with our

We are clearly still in the relatively early stages of building this new economy and are designing more of the vehicles needed to enable us to invest our funds in a transformational and healing manner. During this transition period though, we still need to live and work and to try to maintain a comfortable standard of living while we save money for retirement and perhaps send our kids to college. We are still firmly planted in the old economy as we look hopefully toward a different future. A relatively small number of us have the mindset and temperament to make radical changes in our lifestyles today and accelerate the move to this new paradigm. Most of us are more incremental and evolutionary in our approach to things.

Before we leap, we look for some level of assurance of what we’re going to find on the other side. Fortunately, our early adopter friends will already be there and, by leading by example, they will demonstrate that a locally based economy, driven by connection and community, really is viable and they will help show us the way.

In the meanwhile, we can remain positive and hopeful, comforted by the knowledge that a large group of people making relatively small, incremental changes in their lifestyles as well as their savings and investing habits can truly have a huge positive impact. Every dollar we spend that’s directed to a local business or farm strengthens this new economy and sends a powerful message.

Every dollar we invest in a socially and environmentally manner rewards companies who are being good corporate citizens and

sends a message to less responsive companies that it is in their financial best interest to adopt a more sustainable model.

Every dollar we save in a local bank, community credit union or community loan fund strengthens the financial structure of this new economic system.

The transition from an economy based on extraction and consumption to one based on community and natural systems will of course take time. There will be moments when we’ll become discouraged and wonder if what we’re doing is really making a difference or whether we might just be an insignificant, powerless minority, futilely spinning our wheels in the face of insurmountable obstacles. These are the normal doubts and growing pains that come with any movement. Please know that everything we do really does make a difference. Keep the faith and have a great summer!

Harry Moran helps socially conscious investors define and achieve their highest goals by aligning their money with their values. A 25-year veteran of the financial services profession, Mr. Moran has held the Certified Financial Planner® designation since 1991. He is a member of First Affirmative Financial Network, a national professional organization dedicated to meeting the needs of the socially conscious investing community. Mr. Moran can be reached directly at Cornerstone Financial Advisors at hmoran@cornerstonefinancialny.com or 518-877-8800.

Mention of specific securities, funds, or companies should not be considered an offer or a recommendation to buy or sell the security, fund, or company. To determine the suitability of any particular investment, please consult with your investment adviser. Remember, past performance is no guarantee of future results and no investment strategycan assure success. The opinions expressed are those of the author and may change without notice. Harry Moran is a registered representative offering securities through Cadaret, Grant & Co., Inc., member FINRA SIPC. Cadaret, Grant is not affiliated with Cornerstone or First Affirmative.

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Ask the Energy Expert

By Scott Rakowski, Adirondack Solar

Utility Bill Amount Due=$0.00‌Here's How structure and places it in the ground. This process creates free hot water in the summer and produces a considerable savings on hot water in the winter. Solar thermal collectors can also be added to heat the hot water, if needed.

3) Installing a solar electric system generates enough electricity to cover the building's usage. If there is any excess of electricity production, the meter will spin backward.

4) Because the building is air tight, controlled ventilation is another important factor. Heat Recovery Ventilators (HRV) are popular systems that exchange the air in the house 24/7. HRVs help to provide fresh air, improved climate control and reduced energy use.

The above are essential components to achieving a Zero Net Energy building.

However, there are various mechanisms that can also be included, such as new triple paned windows, dehumidistats that control humidity levels, and exhaust systems for the kitchen and bathrooms.

Many past articles have done an excellent job at highlighting different renewable technologies or different ways to be more energy efficient to help save money and the planet. As a reader, have you ever wondered what would happen if you combined all these technologies and helpful hints in your home or business? Let me introduce you to the growing world of Zero Net Energy buildings.

Zero Net Energy combines the technologies of solar electric, geothermal and/or solar thermal with the many ways to be more energy efficient such as new insulation and windows. The goal is for the home or business to consume equal or less than the energy it generates, resulting in a utility bill of zero dollars. Utilizing the natural, renewable energy and heat from the sun as well as the earth's constant underground temperatures, allow Zero Net Energy buildings to produce zero emissions in an eco-friendly manner.

Whether it's a new construction or an existing building under renovation, moving to 10 ecolocalliving.com

With more financial incentives, a Zero Net Energy design is more than government programs and demand, Zero Net possible. Here's how: Energy structures are popping up across the 1) The first crucial component behind country. Builders, business owners and achieving Zero Net Energy is the overall homeowners can start with the essential building envelope. Air infiltration is the components and add in more features, as enemy and therefore, the building must be needed. The benefits of Zero Net Energy insulated from top to bottom with a product buildings are enormous, for both the owner like spray foam. This tightening and sealing and the planet. Energy security results from of the building will ensure the performance the ability to produce one's own energy and of the geothermal and the solar. hedge against energy rate increases. The 2) To heat and cool the building, utilizing a environmental sustainability of Zero Net geothermal heat pump (also known as a Energy homes helps to reduce pollution by ground source heat pump) is essential. This producing zero emissions. A sealed building type of electrically powered system uses the envelope reduces temperature fluctuations earth's constant underground temperature. resulting in improved comfort for the Ground source heat pumps have closed loops occupants. Lastly, you no longer have to that can be installed horizontally, vertically, or imagine a world where you have no in a pond/lake. An antifreeze solution is electricity or heating bill. Zero Net Energy circulated through plastic pipes buried has become a reality. beneath the ground for closed loop systems. Adirondack Solar is a New York-owned, family The fluid gathers heat from the earth and business that prides itself on offering the best quality circulates it through the system and into the and service backed by years of experience. We have helped 25 homes become Zero Net Energy Adirondack building. During the summer, the system Solar. For more information, please contact Scott reverses itself and pulls heat from the Rakowski of Adirondack Solar at (866) 452-7652 or visit us online at www.adksolar.com.

The Joy(s) of Functional Living

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

Food as Medicine June 2011, Bethesda, MD On June 9 to June 12, over 300 Integrative Health Practitioners – from all over the US and various areas of the Globe, gathered at the Food as Medicine conference offered by the Center for MindBody Medicine, Georgetown University School of Medicine and The University of Minnesota. For 4 days we discussed the latest evidence based science, research and practice from dirt to disease and how one literally affects the other! Healthy farm practiced, successful community Wellness Programs, prevention and treatment of chronic health conditions in the US and children’s’ health were the focus. We learned cooking methods and were fed awesome foods!

Health starts with healthy soil…period. In looking at macronutrient (carbohydrate, protein and fat) consumption studies, one from the European Journal of Clinical Nutrition Feb. 2009, showed that participants who consumed a paleolithic diet comprising of lean meats, fruits and veggies and nuts; and excluded non-paleolithic type foods such as cereal grains, dairy or legumes for 10 days – showed clear results. In all these measured variables – all participants had identical directional responses when they switched to paleolitchic diet that is consistently significant to improved status of circulatory, carbohydrate and lipid metabolism and physiology. Translated further - healthy body composition and weight, healthy cardiovascular systems and glucose and insulin levels. Better prevention of disease associated with any of these factors.

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

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

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

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

Mary Beth McCue RD, LDN, CDN of Saratoga Nutrition is an Integrative Dietitian & certified Nutritionist in NY with more than 20 yrs experience in clinical, community, corporate, counseling, speaking and more. She has successfully assisted many people- including herself- to health and recovery.

For more information: www.saratoganutrition.com, 257.6530 and see her Blog on Saratoga.com.

The Green Designer

By Sophie Castro & Karen Totino

Clay Plaster - A Green Alternative to Painted Walls will help eliminate static charge on your walls. Your walls stay clean and will not attract dust! Also, by having clay plaster on a wall you are helping to filter air of pollen and dander. The negative charge emitted by clay causes particulates in the air to clump together and literally fall to the floor where they can be vacuumed up. The capacity of clay plaster to “breathe” and release negative ions is very unique and not found in any other wall covering on the market today.

Clay is unique in its ability to actually alter a space for the benefit of those inhabiting it!

If you are looking for a richer wall finish with more depth, you will love American Clay plasters. These products are an environmentally-friendly alternative to cement, gypsum, acrylic and lime plasters.

Made entirely of clay and aggregates, they retain all the natural qualities of pure clay.

American Clay plasters help regulate ambient conditions in a home by absorbing excess moisture and releasing it when the air is dry, providing a humidity buffering and letting the walls ‘breathe’. They contain no preservatives or fungicides – therefore no chemical offgassing or odor - so their overall effect on the air quality and your respiratory system is all around positive. In addition, in 2007 the American Clay company (located in New Mexico) published results of several tests which showed that mildew and mold do not grow on the plaster surface.

What’s more? What we like most about this product is that it seems to promote a general sense of well-being. Rooms with clay walls have a calming effect which could be due to the fact that clay plasters emit negative ions.

Not only do negative ions help neutralize the electromagnetic effect created my computers, appliances and synthetic plastics, but also

Available in over thirty stocked beautiful earthy colors or with color customization at an additional fee, American Clay plasters come in four different finishes: loma, marittimo, porcelina and enjarre.

The plaster comes in 50 lb bags of dry, powdery clay, that is then mixed with water until it turns into a thick texture. Its application is rather simple, perfectly designed for the DIY home renovator. The thick clay is placed on the wall with a roll, and then troweled on across the surface in a thin layer. Two coats are necessary, unless you use the enjarre finish, which requires only one. What makes it easy is that the clay plaster will not dry right away (unlike conventional plaster), which allows plenty of time to apply. It can be highly polished or heavily textured, and a variety of trowel technique can be used: old worked, skip trowel, flat, swirl, etc. to create almost any imaginable texture and effects. This is why professional applicators are enjoying working leave with self made sample boards. For more with American Clay more and more. information please call Karen at 306-5196.

This material spreads over dry walls and is ideal for restorations of old homes as well as Karen Totino & Sophie Castro own Green Conscience Home & Garden, 33 Church St, in new constructions. And, one more thing: it is Saratoga Springs (tel: 306--5196). Green spot repairable! If you would like to learn Conscience is a retail showroom that offers a more about applying American Clay plasters, variety of nontoxic and eco-friendly home improvement products. Sophie Castro is an interior please sign up for our workshop on Thursday designer who specializes in green and July 21st from 6:30-8:00 pm. Cost is $10 and environmentally friendly solutions. For more info, Karen@green-conscience.com or reservations are necessary. Participants will email: dayaadesign@yahoo.com.

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Farm to Table

PEDINOTTI STYLE SARATOGA SPRINGS' FAVORITE FAMILY SHARES ITS LOVE OF LOCAL FOOD AND MUSIC STORY AND PHOTOGRAPHY BY DAVID DELOZIER

aratoga Springs is known for its restaurants, and has become the Capital Region's favorite dining destination. In fact, there are now more restaurants per capita in Saratoga Springs than in San Francisco. There's an emerging trend that several local restaurants are embracing called Farm-to-Table, where the food served is provisioned from nearby farms. Of course, any trend needs a trend setter. Often times, the trend setter is unaware that they are starting something new, they are just doing what they feel is the right thing to do, then everybody else catches on. Such is the case of Dianne and David Pedinotti, the driving force behind two of Saratoga Springs' premier restaurants: One Caroline Street Bistro and The Mouzon House.

S

A Family Tradition The Pedinotti family is perhaps singularly responsible for starting the Farm-to-Table concept over 16 years ago, when they opened One Caroline. At the time, the local food movement wasn't even on the map. To David and Dianne, eating local has been an integral part of their life. David remembers

his growing-up in Schenectady and having locally raised food all around him. “My family always had farm fresh stuff,” he recalls. “My grandmother had the family garden, and much of what we ate came from there. Every body in my family did something - made wine, made sausages, and we all got pork from family members who raised pigs outside the city.” So when my grandmother needed something, a pig to make prosciutto, or maybe a pork roast, she had her sources within the family,” said David.

Unlike many of his contemporaries, David Pedinotti is not a chef by trade, but rather, a carpenter. And he loves food. His cooking experience came from helping his grandmother, and the carpentry trade via his father and grandfather. Their work ethic created quite an impression upon him as young boy “They were very hard working, very industrious people,” he recalled. “My grandfather had a little carpentry business, along with his job making patterns at Alco; his son - my father - began helping him with the numerous odd jobs and things that had to be done, starting when he was only 12 years old.” Father and son later joined

together as Gerry Pedinotti and Sons Carpentry. “So of course, I became a carpenter,” said David. “I started working for my dad over the summer breaks, and then after school I would help my grandmother make delicious food at her little store, Condi's on Foster Ave. in Schenectady. Those two things always came up in my life, and defined what we have done to this point.”

ONE CAROLINE BISTRO AN IDEA STARTS A TREND David's carpentry skills motivated him to take on the One Caroline project in the first place. He happened to be walking down Caroline Street when he noticed that the old E.H Hollings Print Shop had a For Rent sign in the window. Old man Hollins was retiring, so the space was going to be vacant. David, looking to expand upon his love of music, decided that this would make a great location for his Jazz Club idea. Only problem was, it was in horrible shape. In fact, Dianne cried when she laid eyes upon it for the first time. “There was raw sewage coming into it from upstairs, onto a dirt floor. I looked at

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

Undaunted by the derelict condition, David worked out a deal with building owner Mark Strauss to rehab the space rent-free until it was done. “I fixed a lot of problems with the building - rebuilt the support columns, put in a new floor, and hauled out a lot of junk,” he recalled. “We opened our doors on Kentucky Derby Day in 1996.” Luck was on Dave Pedinotti's side that day. “I went to Siro's beforehand and won $300 on a bet, so I used that money for the bank to open up that evening.”

One Caroline started out humbly as a modest place to hear jazz music - the sound that David heard growing up on his father's old records. From a tiny kitchen he put out sandwiches and some of his favorite Italian dishes. People came for the music, but the food was a nice surprise. Word got out about how great the food was, and One Caroline soon became the go to place for good eats in Saratoga Springs. The Pedinotti's took that momentum and kept expanding in the culinary direction. They remodeled the place again, dedicating more space to the kitchen, put in the signature copper-clad tables, and added a grand piano - creating the warm and inviting atmosphere that is loved by so many people.

The menu expanded to include Creole influences, like Jambalaya and Sticky Chicken, which remain on the menu to this day. The food and the jazz club atmosphere give One Caroline Bistro its unique New Orleans vibe. “I liken it to an Italian family in New Orleans,” commented David. “It's a fusion of the classic Italian dishes with some southern Cajun standards, and we draw from local farms and musicians to give it all a local relevance.”

THE MOUZON HOUSE A New Purpose for a Cherished Landmark Anybody who has run a busy restaurant knows how all-consuming it can be, and the thought of running another one is quickly dismissed as insanity. Well then, the Pedinotti's are definitely insane, because in addition to One Caroline, they took on another enterprise on the north side of town known simply as The Mouzon House.

Owning two restaurants was not their original intent, however. As with One Caroline, it started with a walk down the street.

Dianne and David were walking over to the Saratoga farmers market and noticed the For a Sale sign at the old Mouzon at the edge of High Rock Park It just so happened that their lease was up at One Caroline, so the they thought, hey, let's own our own place 16 ecolocalliving.com

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

Caught in the tumultuous era of urban renewal in the '60's, the Mouzon residence was almost lost to the wrecking ball The High Rock Ave neighborhood was of mixed ethnicity and home to many proud but poor families.

Considered a blighted neighborhood, the City fathers wanted to create a park and build modern apartments where the old homes stood. All the properties were taken by eminent domain, except for the Mouzon's house. Instead, they fought to keep their proud home. Two years of tenacity and grit won their right to remain, and the house today stands a testament to property rights and fortitude.

Initially, the Pedinotti's considered moving One Caroline over to there newly acquire home, but quickly realized that One Caroline could not be moved, for it belongs downtown. They decided to renew the lease on One Caroline, and took to converting The Mouzon House into its own unique dining experience. Completely different from One Caroline, its multiple rooms with period décor and paintings create an uncommon charm and intimacy. The mood is slow and laid back; the outdoor bar is the perfect setting to escape the hustle and bustle of downtown Broadway. Like One Caroline, the food is eclectic and local, and live music completes the package.

One Caroline continued to evolve; the Pedinotti's brought in a new chef who is doing some really creative things with small plates, so you can sample all kinds of flavors and combinations. It seems to fit well with the Saratoga dining scene today, where people can stop in at different places throughout the day and nosh on all kinds of things instead of sitting down for one big meal. The location on Caroline Street and Broadway keeps the atmosphere active and

energetic. The mood changes throughout the evening, and with the ever-changing music lineup, it's a place that stays fresh and exciting.

LOCAL FOOD Supplying the Demand Normally, a restaurant enterprise has a host of suppliers that will deliver all kinds of food - all from far way. But the Pedinotti's wanted to buy direct from farmers, however, there was no supply channel from which to procure the food. “In the beginning we had to go hunting for farmers who were willing to sell direct to us,” explained David. “And we learned a lot of lessons; who to buy from and what kind of practices they were using.

We wanted it as organic as possible.”

Luck came their way one day, when a group called the Regional Farm and Food Project was having their annual Harvest Dinner at the Canfield Casino in Congress Park. One of the beef suppliers was Adele and Jim Hayes, of Schoharie County.

Impressed with their meat, David decided to give them a call to see if they'd supply his restaurant. “It was the beginning of a great relationship,” recalls Adele. “We were on the cutting edge too,” she added. “We were trying to get local food to be recognized as a great value. Dave and Dianne have been tremendous in helping spread that message.” She continued, “The Pedinotti's are great people, and they really care about their customers.”

CHANGING MINDS… and Eating Habits The Pedinotti's had some interesting experiences early on. Certain cuts are favored by customers, but not always available in the quantity that the farmer could supply. The public needed to be

educated on what a restaurant serving local food can be. “We had to make people aware that we use the whole cow instead of only certain parts of 15 cows to constantly have filet minion on the menu,” David said. “A lot of times people would just leave because they thought it was going to be organic and crunchy.”

It was a real risk to run a restaurant on this basis. When they began serving free-range chicken, one woman stated she would not try it because “she was afraid of it.” She didn't think it was safe, and perhaps it might make her sick! The reality, however, is that such chicken is actually the reverse - healthier, and better tasting. “1t's very odd, isn't it,” David chuckled. “Now it's changed a lot. It's come around completely.

It's evident at the farmers market attendance is way up from even ten years ago.” Dianne added, “It's really exciting to see, because it really been a passion of ours for a long, long time.”

The Pedinotti's restaurant ventures are a true reflection of the rich food and music heritage of our region. They proudly identify their suppliers in each entrée on the menu.

They're not just farmers - they are family.

This is why your dining experience with the Pedinotti's transcends the food and touches your soul. “I don't think I would want to be in the restaurant business if we couldn't use fresh, local ingredients,” remarked Dianne.

“That's the whole thing,” added David. “I wouldn't be in this business if I had to buy conventional meats from factory farms - I just wouldn't do it.” “It's more of a Slow Food passion,” he continued. “The way food should be cooked, the way it should be done.” And well done, it is!

One Caroline Bistro is located on the corner of Broadway and Caroline Street, Saratoga Springs.

Call 587-2026 ,online at onecaroline.com. The Mouzon House is located at the foot of High Rock Park on High Rock Avenue in Saratoga Springs.

Call 226-0014, online at mouzonhouse.com ecolocalliving.com 17

Sustainable Marketing

COMES FULL CIRCLE A CONVERSATION WITH NICK PARSLOW OF VERDENTITY STORY BY JOHANNA SOPHIA PHOTOS PROVIDED

winding path at Omega Institute in Rhinebeck, NY leads me to a smiling Nick Parslow, waving to me from a lake side picnic table.

The energetic founder and executive creative director of Verdentity marketing and branding in Saratoga Springs. He is on a break attending a week long workshop lead by John Perkins, the author of the New York Times best seller “Confessions of an Economic Hitman,” focused on shapeshifting business to support a more sustainable and just future.

Verdentity works with organizations engaged in providing and supporting sustainable goods, services and causes and also helps those that are open to shifting to a more sustainable model.

The relaxed atmosphere surrounded by nature was the perfect setting to talk about his journey toward sustainability and the focus of his business.

JS – Nick, you seem right at home in the sustainable and spiritual environment of

A

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Omega. What has been the path that has led you here?

N – It started with my parents. They taught me that all things are connected – plants, animals, air, water, and energy. In fact, my father believed there really was no hierarchy of “value” that could be applied to any living thing or the planet – they all had the right to prosper and coexist.

JS – What did your family do to be ecological?

N – We began recycling in the 1960’s.

We composted, we carpooled into the city, and we spent a lot of time in nature.

I think my parents understood the full circle of life. My mother had lived on a self-sufficient farm for much of the depression where nothing was wasted and almost everything came from the land. My father saw the world in WWII and got his doctorate in linguistics, so he had both an experiential and scholarly perspective on how the natural world and

human culture were interconnected. He also knew all too well how they could be destroyed.

JS – And what did you study?

N – I have a B.A. in Graphic Design and I took graduate courses at the School of Visual Arts in New York City. My real education came when I began to work for a design firm in New York City owned by a husband and wife team Bud Clarke and Pat Thompson. They took me under their wings, guided me, encouraged my creativity and nurtured my business acumen. Then I went out on my own for a few years and had a successful boutique agency. When my twin sons Noah and Myles were born I decided I wanted the security of a position with a big advertising agency. I started freelancing at the top agencies. Soon after my wife Shari and I realized we wanted to live in a community with a stronger connection to nature and a tighter sense of community. As fate would

Nick Parslow with John Perkins

have it, Palio here in Saratoga was just getting started and I began working there. I learned a lot about complex strategy and corporate branding there and Saratoga has been a great place to raise a family and feel connected to the community.

JS – So how did Verdentity come into being?

N – Well a combination of planning and being pushed from the nest (laughs)! I’d been considering going out on my own.

Shari and I experienced the loss of our parents in a very short time period and it really made us consider their legacies and the importance of following our dreams and passions. Soon after this period Palio was bought out and went public and

when the economic downturn came I was let go. It was the Perfect Storm and time for me to refocus on my life’s purpose and passion.

JS – Did you have a plan for the sustainable focus of your business?

N – (Laughs) Well the good news was it was a pretty unique business focus to the greater capital region – the bad news was I didn’t have much to “model” myself after. To be honest I spent a lot of time studying the business, science, psychology, and spirituality of sustainability and began to slowly take on clients that fit my emerging understanding of how it all worked together.

JS – So what was your understanding of a sustainable world?

N – That’s a big question! Actually, the most important realization is that everything and everybody matters.

Participation by each person makes a difference. We can’t really isolate things.

We have to work, eat, and live in a more sustainable way on so many levels if we are going to survive. The current model of global corporatocracy capitalism can’t support all the living beings on the planet.

JS – What’s wrong with capitalism?

N – I don’t believe capitalism is the problem, it’s how we practice it. Take for example the ideas that John Perkins is sharing in the workshop here at Omega. ecolocalliving.com 19

He has seen the ugly side of capitalism through his tenure as a chief economist at the World Bank and as a CEO of his own renewable energy company. He immersed himself in the culture and spirituality of indigenous people all over the planet and has emerged one of the leaders of the movement to create a more just and sustainable world through “shapeshifting” global corporations.

JS – What does “shapeshifting” corporations mean?

N – It’s about moving the mind-set from the damaging short-term policies of quarterly profits, no matter the social and environmental costs, to decisions based on the long-term value of a sustainable and just future for all living beings.

JS – And what role does a marketing and branding firm have in this shift to a more sustainable world?

N – Working with businesses and nonprofit organizations to promote their product, service or cause is vital for their immergence and survival. Advertising and marketing has gained a tarnished reputation for promoting an outdated instant-gratification consumer culture based on sophisticated emotional drivers that create a vicious cycle of fear and jealousy, temporarily eased by purchasing goods or services – with no regard for long-term consequences. The housing crash, Wall Street bailouts, and burdensome credit card debt are obvious examples of this.

JS – So how do you choose your clients based on that focus?

N – We have a wide range of clients, with some further along on the sustainable path than others. There are really two main aspects of sustainable marketing and branding. The first supports organizations that clearly have a sustainable focus – and it helps those who may not quite be there yet to incorporate these models. The second is to execute all aspects of the marketing plan in a sustainable way, printing using water-based inks and recycled Forestry Stewardship Council verified (FSC) paper, hosting websites with service providers that utilize renewable energy, and sourcing socially and environmentally responsible promotion items to name just a few.

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Nick Parslow with Bruce Piasecki Maple man Steve Rascher serving up ice cream with maple syrup

JS – What are some examples of this?

N – CICS (Complete Integrated Certification Services) is an international greenhouse, water, and waster footprint verification consultancy.. Their expertise is vital to help organizations understand their impact on the environment and make the changes needed to improve their overall performance – often improving their bottom line! We created a branded promotion package that includes: a trust-mark family for all three verifications, a bamboo plaque sourced from an FSC managed forest that was awarded for completing the verifications, and sell sheets printed on 100% post-cosumer waste paper. We also designed the logo and promotion materials for Saratoga Cycle Cab – a fleet of bicycle cabs that reduce carbon emissions and summertime congestion in Saratoga.

JS – How does Verdentity work sustainably?

N – One of the foundations of our sustainability is the building we’re located in. 112 Spring Street is a 100 year old school building owned by Barbara Glaser of Linnel Lands. It has been completely renovated, preserving it’s original character utilizing sustainable systems and materials. It has photo voltaic (PV) solar electric rooftop system that runs all the lighting, a high efficiency heat pump and gas boiler HVAC system, and low/no VOC carpets and paint/varnishes. Our office supports sustainability by: turning off power strips when electronic devices are not in use to decrease phantom power drain, we utilize electronic documents and proofing as much as possible, our paper has high recycled content – I could go on but I need to get back to John’s workshop soon (laughs)!

JS – O.K. I’ll let you go soon, but tell me about the open house you just had at 112 Spring Street.

N – Well we saw it as a great opportunity to invite a wide range of people from our community and to come together to celebrate sustainability. The idea was to experience sustainability with all your senses. You could see the faces of people under lights powered from solar power, stand on the low VOC carpet, breathe fresh air delivered through an efficient HVAC system, taste local food prepared by a local bistro, drink beer from local brewers and organic wine from Argentina, while listening to world music performed live by local musicians. We had a treasure-hunt where folks had to find facts on the posters about sustainabilty and client work I displayed to earn green promo items. I was really touched by the sense of community and celebration that seemed to be shared by everyone. I’m hoping to make it an annual event!

JS – I understand you had some “special guests” too.

N – Bruce Piasecki president of AHC Group in Saratoga signed 50 copies of his book “The Surprising Solution”.

In it he presents real solutions for corporations to be more sustainable by practicing “social response capitalism”, it bridges the gap between traditional expectations of performance and price and takes into account the long-term impact on people and the planet. We also had Steve Rascher from nearby Shushan who brought his organic “World’s Best Maple Syrup” for desert on Stewarts ice cream.

That was truly a “full-circle” of special guests!

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Staycations

Northville, 12134

Northville may be one of the state's most hidden gems when it comes to outdoor activities, small town life and an affordable vacation without the whistles and bells and hectic pace of more known tourist towns.

Northville is a small southern Adirondack village located on a sandbar peninsula on the shores of Great Sacandaga Lake (a 29 mile-long reservoir with 125 miles of sandy beaches and boat launches). It is located less than 60 miles from downtown Albany, and less than 40 miles from Broadway in Saratoga Springs.

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

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

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

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

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

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Staycations

Western Albany County Hilltowns

Seated atop the Helderbergs, at the base of the majestic Catskills, western Albany County offers the best in recreational opportunities this summer season. From ample country routes for scenic biking and driving, to more hands-on education activities at the Edmund Niles Huyck Preserve in Rensselaerville, to shopping and eating at our local stores and shops, our region offers a veritable feast of fun, festivals, and natural beauty. Why drive far, when a short trip to the western Albany County hilltown communites offers such promise?

Really, if it's experience you're after, there are few other regions that offer such one of a kind natural beauty, with as eclectic a diverse population. We're one of a kind!

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

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

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

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

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

- April Caprio

VISIT HELDERBERG HILLTOWNS www.albanyhilltowns.com

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

Morning Fog Farm (518) 872-1772 www.morningfogfarm.com Pastured beef, pork, hot dogs and sausages.

Locally crafted products

Frantzen's Scenic Acres Farm (518) 573-5949 or (518) 872-1199 www.frantzensscenicacres.com Seasonal vegetables and free range eggs. Chicken, Thanksgiving Turkeys, Duck, Goose & Scottish Highland Beef

Garden of One / Lady Liberty Farm (518) 797-3373 www.gardenofone.com An Eco/Holistic Educational Organic Farm & Retreat Center

Rensselaerville Meeting Center 518.797.5100 www.rmeetingcenter.com Conferences, Retreats, Social Events, and Destination Weddings

Medusa General Store (518) 239-6980 www.medusageneralstore.blogspot.com Deli, convenience store and whole foods grocery JULY 9TH - WALK FOR CANCER AWARENESS Support our community members battling cancer – walk starts at the Hilltown Café in Rensselaerville, at 10am, and ends at the Medusa General Store.

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

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

SEPT 10TH - WALK FOR CANCER AWARENESS Support our community members battling cancer – walk starts at the Hilltown Café in Rensselaerville, ends at the Medusa General Store Also,Save the dates! Medusa Horseshoe Tournament,on August 6,hosted by the Medusa Firehouse – and MGS Projects space gallery reception on August 13th!

Background photo courtesy of Jim Miller of Desolation Road Studios

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Sky Symposium August 6 & 7 Dionondehowa Wildlife Sanctuary & School, Shushan, NY By now, almost everyone has noticed the pluming jet trails which combine over hours to haze the Sky and dim the Sun. We've seen them laid down as Xs, as grids, as parallel lines. But not everyone realizes, perhaps, that this haze is a global and daily phenomenon.

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

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

In the vernacular they are called Chemtrails.

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

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

Once we begin to investigate Persistent Jet Contrails, aka Solar Radiation Management, aka Chemtrails, the threat to our health and well-being grows disturbingly evident. Research on any aspect of the spray programs plumes out quickly to include other experiments such as HAARP or CARE or Navy war-games, all of which use our atmosphere as a physics laboratory but without our informed consent! Soon then, by natural extension, we begin to learn about the effects of the fallout from these programs, including respiratory illness, aluminum-contaminated soil and water, loss of vitamin D, and bioengineered fibers - to name a few.

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

Saturday August 6: BONNIE HOAG - Who Owns the Weather?

Bonnefire Coalition at www.californiaskywatch.com CYNTHIA PIKOULAS - Connect the Dots www.longislandskywatch.com GEOFF BRADY - Geoengineering: Video & Photographic Evidence www.newyorkskywatch.com VIDEO WITH ROSALIND PETERSON: Commonwealth Club of California (3/28/11) panel discussion: “Climate Change & the Air” followed by a live telephone Q & A with Ms. Peterson www.californiaskywatch.com & www.agriculturedefensecoalition.org Sunday August 7: MICHAEL MURPHY What in the World are They Spraying?

Documentary film, followed by a live telephone Q&A with film-maker

DR. LORRAINE HURLEY MD 21st Century Strategies for Health & Self-Healing WIL SPENCER Living in A Chemical Soup www.bodyelectrician.com SIOBHAN CIRESI Facing Our Fears & Finding Our Freedom www.humanitytranscending.com As there has been a wonderful response from our region's expressive artists there will be an exhibit of Earth & Sky art surrounding the proceedings of the Sky Symposium. Music during lunch on Saturday will be provided by Barry Hyman, www.barryhyman.com. Music for Sunday lunchtime is to be announced. Much of the information conveyed during the symposium can be difficult to hear, jarring to take in, so there will be free 10-minute chair sessions of Reiki or Massage available to participants, as needed. Although the weekend's program is designed sequentially, participants are welcome to come only to hear specific speakers. Creative, non-violent responses to the challenges that are upon us will be suggested throughout the weekend but our Sunday speakers will emphasize techniques and remedies to strengthen our resolve, our health, and our sense of wellbeing.

The suggested donation each day is $20. Everyone who is part of this symposium - speakers and artists, alike - is donating his or her time, talents and research to bring the issues ever more widely into public awareness. Those attending are asked to bring their own lunch & snacks. And, where possible, everyone is asked to carpool.

Registration is requested, although not required, at 518-854-7764 or by email at bonne_fire@yahoo.com. The Sky Symposium is cosponsored by Dionondehowa at www.dionondehowa.org and by The Bonnefire Coalition at www.californiaskywatch.com In support of the Sky Symposium at Dionondehowa, Hubbard Hall Projects in Cambridge, NY will celebrate with Earth & Sky Activities during the Farmers Market on Sunday, August 7 11am - 1pm.

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Mohawk Harvest

Market Cooperative FULFILLING PROMISE OF DOWNTOWN GLOVERSVILLE STORY BY AMY L. STOCK PHOTOGRAPH BY DAVID DELOZIER

G

rowing up in the historic leather mill town of Gloversville, NY, I watched during the 1980’s and 90’s the decline of this quaint mill town’s economy and downtown business district as mill after mill closed up. Still, this town, nestled in the foothills of the Adirondack Mountains in Fulton County – just a 45 minute drive west from Saratoga Springs, maintains a unique character and “promise”. A promise Chris Curro and his wife Crystal Stewart, two of the founders and “visionaries” of Mohawk Harvest Cooperative Market recognized when they moved here from the Midwest.

Chris and Crystal, along with a group of other local visionaries founded the Mohawk Harvest Food Cooperative in 2009, an offshoot of a community vision process called Gloversville 20/20, led by a group of local citizens. The group consisted of people living and working in Gloversville, who came together in 2007 to brainstorm what they thought Gloversville should look like in 20 years. One of the priorities the group identified was access to local food for local people. To accomplish this, they envisioned

expansion of the Farmer’s Market with its own pavilion (which has since been constructed), and a local food cooperative market selling product from local producers.

Chris, whose background is in economics, was interested in the idea of forming a food cooperative. Crystal, his wife, works for the local Cornell Cooperative Extension. Said Chris, “We were new to the area and wanted to see what we could do to make it a community worth living in.”

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

Next, Chris and the group of dedicated volunteers began to research locations for the store.

They looked at Gloversville, where there were a lot of vacancies. They also considered going to Johnstown, Mayfield and Amsterdam. Said Chris, “We decided to take on the most difficult challenge (downtown Gloversville) but the location with the greatest possibilities.”

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

20 years. Still, the familiar four corners of Main and Fulton Streets with the elegant marble-sided bank building (now the Chamber of Commerce offices), the steadfast operation of the Leader Herald newspaper just across the street, and the Glove Theater still active and open with performances , downtown Gloversville held promise. And this promise is what Chris and the others were banking on.

Through the help of a startup grant and membership, in 2009 Mohawk Harvest opened their doors in a small store front on Main Street, next to the old Woolworths.

Typical of a small start-up food coop, vegetable bins, coolers and shelving for dry goods fit tightly into the 800 sq ft floor space. The warm, friendly ambiance and convenient downtown location was a draw for many customers.

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

In the past year their membership has almost doubled, and interest and support has continued to grow. Said Chris, “We were ecolocalliving.com 31

meeting the clientele right where they were.

We’ve grown organically from the community. “ The mission of Mohawk Harvest is to create a healthy, sustainable community by providing wholesome foods, empowering artisans and fostering lifelong learning.

Said Chris, “Part of our vision is to support local agriculture and local artisans.” They feature local food products from over 40 local and regional farmers and producers (see side bar box for 2010 list of vendors). In addition, they sell wares made by numerous local artisans including woodworkers and potters.

In addition to providing local access to local food at fair value, the coop aims to: Build a network of local providers; Promote community well-being and environmental stewardship; Offer nutrition information through on-going educational outreach; Support economic sustainability of the local economy; Become a valuable resource for the community and part of a vibrant downtown area; Provide a sense of community and belonging to members; and, Operate for the benefit of the memberowners and the community.

According to Chris, as the Board was creating the mission and vision of the coop, they made a few key decisions: 1) accept 32 ecolocalliving.com

food stamps, 2) keep prices reasonable.

Commented Chris, “In reality, those who use food stamps are very thankful that we target them with healthy food options, and are overwhelmingly over-joyed to have healthy food stamp options.”

Chris also noted there is a growing interest in healthy organic nutrition, and the coop aims to provide these healthy alternatives. “We felt there was a hunger for healthy food, and a real gourmet gap here.

We felt there was a niche for this.” To this end, they sell gourmet salad dressings, cheeses, and other items, alongside homeopathic remedies.

As coop membership grew, Chris and the Board of Directors decided they needed to expand into a larger space in order to meet the growing demand. The space they selected was the former Hallmark Store located at 30 N. Main Street in Gloversville, but considerable effort and money was needed to renovate the 4300 sq ft space.

“The Chamber of Commerce has been extremely helpful in this effort,” commented Chris. Other members of the community have also stepped forward to provide volunteer and financial support. After hearing a presentation given by Chris, a local retired dairy farmer came up to Chris and said, ‘Young man, I’d like to invest in what

you are doing,” and offered the coop a $10,000 loan toward renovation of their new space. According to Chris, the local farmer understood he was investing in local agriculture by supporting the coop, something this farmer had committed his life’s work to as well.

In May 2011, Mohawk Harvest held its grand opening at 30 N. Main Street. Built in 1880, the storefront has housed many different businesses over the years, most recently a Hallmark Store. The coop staff increased from one and a half staff to three full time and six part-time employees.

As a cooperative corporation, Mohawk Harvest is a member-owned not for profit.

Everyone owns one share for $150. Chris, now the Store Manager, volunteered for the first two months of operation. He’s joined by an eleven-member Board of Directors who provide general oversight and decisionmaking, while Chris makes the day to day operating decisions. Board members are also members of the cooperative.

According to Chris, the coop hopes to support and stimulate the local economy by providing jobs and supporting local farmers, producers and artisans to sell their produce.

Fortunately, agriculture remains a viable way of life for many in Fulton and Montgomery Counties, ranging from organic egg

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

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

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

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

The newly renovated store, with its hardwood floors, wide roomy aisles, and cozy café area in the front, continues to offer a warm welcoming atmosphere for its customers. Flowers and vegetables line the sidewalk in front, adding an attractive boost to the downtown streetscape. Community interest in the store continues to grow and its reach continues to broaden as more local food and gourmet enthusiasts learn about this unique food cooperative – fulfilling the promise of downtown Gloversville and the region.

Members and non-members alike are welcome to shop at the coop.

For more information on how to become a member and the benefits of membership go to www.mohawkharvest.org .

2010 Mohawk Harvest LOCAL/REGIONAL PRODUCERS Adirondack Gourmet, Speculator Salad Dressings

Highland Hills Farm, Charleston Maple Syrup

Bonnie Edwards, Broadalbin Bakery

Hillcrest Dairy, Moravia Butter

Buddhapesto, Woodstock Pesto

Hillside Greenhouse, Fort Plain Bedding and Vegetable plants

Catamount Specialties Mustards, Spice Rubs, Salsas, Sauces, Jellies

HomeStyle Specialties, Little Falls Popcorn

Conbeers, Fonda Soup mixes, Canned goods, Honey Cowbella Dairy, Jefferson Yogurt and Butter Creek’s Edge, Fort Plain Elk

Hope Valley Farm, Hope Falls Vegetables J. Keim, Glen Eggs J. Miller, Glen Strawberries Jamie Sammons, Fonda Greeting cards

Crowning Touch Bakery, Amsterdam Cookies

Maple Hill, Little Falls Organic Yogurt

Dan’s Chocolates, Burlington, VT Chocolate truffles

MuMuMuesli, Sharon Springs Mueseli

Dharma Lea, Sharon Springs Beef

Narrow Gate Farm, Mayfield Organic Blueberries

Dietrich Gehring, New Scotland Farm photography, Cards

North East Livestock Processors Corp, Sprakers Lamb, Pork

Duncraven Dairy, Fort Plain Milk Emerald Acres Farm, Glen Garlic, Vegetables Evans Dairy, Norwich Organic Milk Fox Hollow Farm, Fonda Garlic, Corn

Ole McDonald’s, Sharon Springs Honey and Bees Wax

Palatine Dairy, Nelliston Cheese Raindance Farm, Schenevus Organic Sausage and Veal Roger’s Orchard, Johnstown Apples, Cider

Frasier’s Sugar Shack, St. Johnsville Maple products, Blueberries

Sand Flats Orchard, Fonda: Apples, Mums

Full Quiver Farm, Fort Plain Soaps, Balm chaps

Saw Mill Goat Farm, Amsterdam Goat

Glen Store, Glen Bread Grumpy Buffalo, Richmondville Bison Happy Jacks, Johnstown Coffee, Fair Trade, Organic Healthy Community Harvest, Schenectady Bruschetta, Salsa, Jam, Pasta Sauce

Simply Greek, Ft. Plain Sheep Milk Yogurt Takacs Farm, Palatine Bridge: Organic greens, Heirloom Tomatoes Thorn Apple Acres, Fort Plain: Organic eggs Timberlane, Caroga: Blueberries

Heather Ridge Farm, Middleburgh Chicken

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Your neighbor, your community... think local first Our newest local lovers:

Join CDLF and show your love for local.

WWW.CAPITALDISTRICTLOCALFIRST.ORG

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Recipes by Chef David Pedinotti, Mouzon House Try these great recipes to celebrate the bounty of the Season...

Please shop your local farmers market for the ingredients.

BRUSCHETTA TOPPINGS Traditional bruschetta is one of the easiest appetizers to make.

Simply dice the ingredients, toss, and serve over toasted baguette slices.

TRADITIONAL ITALIAN-STYLE BRUSCHETTA For the Bruschetta 2 1/2 cups deseeded, diced roma tomatoes (roughly 7 medium) 2 – 4 cloves garlic, crushed and minced 2 tablespoons good extra virgin olive oil 1 teaspoon balsamic vinegar 1/4 cup fresh basil, cut into thin ribbons 1/2 teaspoon of salt, or to taste 1/2 teaspoon fresh ground black pepper For the Bread (use Rockhill Bakehouse or other local artisan bread) 1 fresh baguette, sliced diagonally into 1/2” slices 2 cloves garlic 1/4 cup olive oil In a large bowl, combine the prepared tomatoes and garlic. In a small bowl, whisk together the oil and vinegar. Toss with the tomatoes, and add the salt, pepper, and basil.Toss gently and set aside.Toast the bread to a light golden color. Rub each slice with the whole clove of garlic and quickly brush with olive oil. Spoon 2 tablespoons of bruschetta onto each toast and serve immediately.

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

worcestershire. Add to chopped tomatoes as above. Add diced mozzarella pieces.

Mini Roasted Peppers and Mozzarella: Take 1 bag baby bell peppers toss in olive oil season with salt and pepper and roast in oven till soft (about 20 minutes at 375o) When done pull off stems. Place onto the toast and add mozzarella chunks, drizzle with olive oil Spinach and Chick Pea: Rough Process 1 can of chick peas with salt, garlic and olive oil. In a large fry pan sauté 2 Tbs. garlic in olive oil til almost browned. Chop half a bag spinach and add by a handful at a time till cooked through while seasoning with salt and olive oil. Place chick pea paste onto toast and top with spinach.

MELON SOUP A refreshing summer soup perfect for the picnic or a light introduction to the BBQ feast.

2 Cantaloupe melons 2 Tbs. Honey 2 Tbs. Maple Syrup 2 Tbs. Coconut Milk 4 oz. Greek Yogurt 8-10 Strawberries 1/4 cup heavy cream 4 mint leaves Wash melons, peel skins. Halve melons, remove seeds, cube.

Keep green separate from orange. Process green add honey and a pinch of salt and 2 tablespoons of coconut milk. Do the same with the orange but add maple surple instead of honey. Process half container greek yogurt with strawberries and heavy cream, fold into melon puree. Garnish with chopped mint. ecolocalliving.com 35

2011 SUMMER FA Altamont Farmers Market Orsini Park, Altamont Train Station, Altamont, Sat 9AM-1PM

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

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

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

Burnt Hills Farmers Market 772 Saratoga Rd. (Rt. 50), Sat 9AM-1PM

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

Canajoharie Farmers Market 2 Erie Blvd, Canajoharie, Sat 10AM-1PM; Wed 4-7PM

Capital District Farmers Market 381 Broadway, Menands, Sat 8AM-1PM

Central Avenue Farmers Market 339 Central Ave, Albany, Sat 10AM-1PM

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

Farmers Market at The Crossing 580 Albany Shaker Rd, Colonie, Sat 9AM-1PM

Delaware Area Neighborhood Farmers Market 391 Delaware Ave Albany Tues 4-7PM

Delmar Farmers Market, 428 Kenwood Ave, Delmar, Tues 2:30-6PM 322 Kenwood Ave, Delmar, Sat 9AM-1PM

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

Duanesburg - Canal Street Station Farmers Market 2100 Western Turnpike, Duanesburg Wed 4PM-7PM; Sun noon-3PM

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

Fort Edward Farmers Market Route 4, Fort Edward, Fri 10AM-1PM

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

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

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

Gloversville Farmers Market Bleeker Square, pavilion behind Church, Gloversville Sat 8AM-noon

Granville Farmers Market Main Street, next to the old train station, Granville, Mon 2-5PM 36 ecolocalliving.com

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

Greenwich Farmers Market 70 Main St, Greenwich, Wed 3-6PM YMCA parking lot, Thurs 3-6PM

Hudson Falls Farmers Market, Sutherland Pet Store, 1161 Dix Ave, Hudson Falls Tues 10AM-1PM

Johnstown Farmers Market 55 E. Main St, Johnstown, Tues 3-6PM

Lebanon Valley Farmer's Market 501 Route 20, Sun 10AM-2PM

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

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

North Creek Farmers Market Railroad Place Pavilion, Thurs 3- 6PM

Queensbury Farmers Market 23 Cronin Road, Queensbury, Mon 3-6 PM

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

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

Schenectady Greenmarket Jay St, Schenectady, Sun 10AM-2PM

Schenectady Farmers Market Jay St, Schenectady, Thurs 9AM-2PM

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

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

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

Voorheesville Farmers Market 68 Maple Ave (Rt. 85A), Voorheesville, Fri 3PM-6PM

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

Troy Waterfront Farmers Market Broadway in front of the Atrium, Wed 3-6PM or Riverfront Park, Sat 9AM-1PM

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

Waterford Farmers Market Waterford Visitors Center, One Tugboat Alley Waterford, Sun 9AM-2PM

Watervliet Farmers Market 13th St and 2nd Ave, Watervliet, Tues 2-5PM ecolocalliving.com 37

SHOPPING SMART at the farmers market

By Jennifer Wilkerson

Live music, the smell of fresh foods cooking, kids in strollers, neighbors chatting, farmers with stories to tell and heaps of glorious fresh produce - shopping at your local farmers market is definitely fun.

However, if you enjoy everything your market offers, you may find yourself carrying heavy bags for extended periods of time - all the while worrying that your strawberries are getting squished.

Grocery stores spend time and money making your shopping experience pleasurable and easy. Parking is plentiful. Shopping carts are stacked at the door. Products are displayed to encourage you to stay longer and buy more. And at the end your purchases are neatly packaged for your trip home.

Shopping at a farmers market can be a challenge. Bags are heavy and bulky. Crowds can be thick. And you may be parked several blocks away. Take some tips from the grocery store owners and think about your trip to the farmers market. What can you do to make shopping easier and more fun?

BRING YOUR OWN A bag you can sling over your shoulder is a relief in a busy market.

Reusable bags are everywhere these days. Consider purchasing or making bags - watch for free bags at conferences, tradeshows and fairs - or pick up some of the nifty little ones that fold up and fit in a purse. Next time you are at the market look around and see what others are using and think about what might work for you.

BRING A VARIETY OF BAGS Bring bags in broad range of sizes. If you carry only large bags you risk over loading them and damaging delicate produce.

PRODUCE BAGS Consider making or purchasing small produce bags from scraps of linen, cotton or mesh fabric. These are especially handy for storing small and leafy produce in your refrigerator. The fabric helps control moisture so your produce will last longer and the bags can help keep down debris in your produce drawer.

CREATE A SYSTEM FOR YOUR EMPTY BAGS Make sure your bags get back to the market. At our house we hang them on the back door knob when empty, then carry them back to the car so they are ready for our next shopping trip. Find a system that works for you and stick to it! Keep one bag hanging in a convenient spot to collect empty egg cartons, tea tins, milk bottles, honey jars and the like for return to the market. We pay a deposit for our milk bottles and our honey vendor gives us a quarter for every jar we return. Most vendors have a return policy. Make sure to ask them about it.

INVEST IN A SMALL CART You’ve all seen urban shoppers pulling these carts - maybe your grandmother had one. Available at hardware stores and department stores, these collapsible metal carts are terrific for bearing your produce at the market and getting it to the car safely. Alternately, if you bike to the market, invest in a solid rack and panniers.

Removable panniers with shoulder straps are handy for maneuvering produce from the market to your bike - and back home. You might add a couple of short bungee cords for oversized purchases too.

KEEP IT COOL A small cooler fits nicely in a small shopping cart and can hold your milk, cheese and other perishables. Another option is an insulated bag.

Keep several small plastic containers of ice in the freezer and pop them in your cooler before you head to the market.

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USE TOKENS Many markets have tokens and wireless terminals that let you use credit, debit or EBT cards. Make one large purchase at the market table and simplify your transactions with individual vendors. This is a terrific way to control spending. Allocate a specific budget amount, buy the tokens, and stick to it. If you don’t bring cash, you won’t spend additional money. And remember, tokens don’t have an expiration date. You can use them anytime you visit that same market.

MAKE A LIST You make a list for the grocery store, right?

So now make two lists. You will be surprised at the variety of items available at your local market: baked goods, dairy products, skin care items, eggs, meat, and of course, fruits and vegetables. Check out your market’s website, or your state department of Agriculture and Markets, and find out what seasonal produce will be available when you shop. Don’t be afraid to abandon your list if you see something new or plentiful. Base a meal upon what is available.

SHOP EARLY Arrive early and walk through the market to check out the seasonal offerings and then buy the produce first that is in short supply (think strawberries and asparagus).

SHOP OFTEN Get to know the vendors. Over time you will develop relationships and vendors can help point you to products that are most suited to your taste. Frequent buying is often rewarded - you may find that the price you pay is less than the person next to you. Everyone’s shopping experience and expectations are different. Some folks swear by a fanny pack for their money while others love small shoulder bags or backpacks. Some customers sport water bottles while others carry a travel mugs of coffee or tea. Still others bring containers from home for their freshly prepared food and delicate berries. One customer confided that she comes at the end of the market for bargains! Before you head out to the market this week take a step back and think about what works for you, and what you can make work better.

Jennifer Wilkerson is a graphic designer and a board member of Schenectady Greenmarket.

Long-time farmers market fans, Jennifer and her family shop every Sunday at Schenectady Greenmarket (November-April inside Proctors, May-October around City Hall, www.schenectadygreenmarket.org). Jennifer Wilkerson, jwilker@nycap.rr.com, 518-346-6228

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The Living

MACHINE ECOLOGICAL DESIGN FOR AN UNGLAMOROUS FUNCTION

STORY BY TRACY FRISCH PHOTOGRAPHY BY DAVID DELOZIER

hat features make for a vital village with a strong social fabric? Places to go and socialize with fellow residents, friendly establishments where you can shop for everyday goods and find services, local employers that give village residents a reason not to commute, and likely a school, library, park, clinic and places of worship.

To support these amenities, concentrated settlements require infrastructure - paved streets, sidewalks, a public water system and wastewater treatment.

But in southern Washington County where I live, rural villages such as Salem, Cambridge and Argyle lack community sewage treatment facilities. They leave it up to each household and business to deal with their own sewage.

At the recent Transition Towns training in Greenwich, the intermingling of people with vision and ideas planted the seeds for future initiatives. Joanne McDowell, an Argyle village trustee, happened to bring up the topic of wastewater and another Transitions trainee, Bob "Sunfire" Kazmayer, organized a field trip.

For maybe 20 years, the small village of

W

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140 homes has been trying to figure out a way to afford its first community wastewater treatment system. Everywhere in the US, local taxpayers increasingly have been left shouldering the lion's share of funding, due to shrinking state and federal government allocations. The US Environmental Protection Agency estimates that the cost required to update the nation's wastewater treatment infrastructure exceeds available funds by $500 billion!

A Field Trip to See an Alternative In late May seven of us got in a van and traveled south to New Lebanon, New York, on the edge of the Berkshire to tour the Living Machine at Darrow School. Our group included the mayor, two village trustees and part-time water system engineer and assistant.

The Living Machine greenhouse installation is an innovative, ecological way to treat sewage. It purifies wastewater to the point that fish can safely live in it and people can swim in it, a higher standard than government regulations mandate.

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

focal point. It attracts hundreds of visitors a year to campus and also stimulates student inquiry. The private boarding school decided to make the greenhouse three times bigger than necessary in order to accommodate large tour groups.

Our gracious host Craig Westcott made sure our group understood what we were seeing and how it fits with the school's culture. As director of the school's Samson Environmental Center (one of his several hats at Darrow School), he's been overseeing the Living Machine for eleven years. He suggested that we fully experience it by paying attention to "where things were moving and bubbling or not" and using all of our senses (except taste!).

Entering the spacious Living Machine greenhouse, we were startled by the lush tropical vegetation emanating from large tanks. Standing tall and beautiful, the plants spill over the edges. Some bore impressive flowers. The light was brilliant inside and the air pleasant.

Who would have thought a sewage treatment facility could be so appealing?

And why did this 79-year-old co-ed prep school construct one?

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Thinking Outside the Box from the Shakers on Located on the grounds of one of the original Shaker communities, the Darrow School still uses many historic buildings. The Shakers - officially "the Society of Believers in the Second Coming" were a celibate, pacifist sect that was well ahead of their time technologically. They had first settled in New Lebanon in 1785, when the Darrow family converted and welcomed fellow believers on its extensive acreage. At its peak in the mid 1800s, the community-supported 1,000 members and boasted running water and wastewater systems!

In the 1930s, the last of the New Lebanon Shakers welcomed a school on the property.

It had decades of success, but by the 1980s the Darrow School was in decline. Stressed financially, it drafted away from its core values and let the physical plant deteriorate.

Things got so bad that the board voted to close. But alumni rallied, raised $600,000 in a single month and hired a former athletic director named Mike Clark as headmaster.

The path to an innovative, ecological sewage treatment system began when the raw sewage inundated the cellar of the headmaster's home. As you can imagine, this reality provided intense motivation to redesign and replace the school's aging septic tanks and leach fields. The headmaster involved faculty and students in turning the solution to this crisis into something more significant and educational than an ordinary septic system!

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Clark, who had lived on Cape Cod, knew about John Todd, the biologist and ecological designer that invented the Living Machine.

Craig shared the story of how it came about.

Todd wanted to do something about a dump on the Cape that was "killing his friends."

He started by collecting some toxic leachate from the dump.

Rather than attempting to treat this soup of unknown chemicals with other chemicals, Todd set out to find the biology that would do the work. He ran the leachate through a series of acrylic tanks that he stocked with a diverse assemblage of plants, animals, fungi, microbes and everything in between. The genius of his approach was tapping the detoxification capacity of natural systems.

Todd and his colleagues kept experimenting and eventually he marketed it as the Living Machine.

The Living Machine at Darrow School In 1998 under the next headmaster, the Darrow School opened the Samson Environmental Center and its own Living Machine. For a capital investment of $276,000, this Living Machine cleanses 8,500 gallon of wastewater a day. During the school year it processes the school facilities' sewage from 150 people daily.

Here's how it works. The liquid from a very large, 12,000-gallon septic tank is pumped into the greenhouse where it undergoes treatment in a series of nine interconnected 3,000-gallon tanks. (Twice a year the

residuals in the septic tank and removed.)

Like any sewage treatment plant, the Living Machine has two functions. It must detoxify wastes (mainly concentrated nitrogen). This job falls mainly to bacteria that convert toxic ammonium into nitrates, which plants can use. It also has to remove suspended solids from the water. These are separated out mechanically, by allowing them to settle and with filters.

All the tanks in the Living Machine are actively aerated, like an aquarium. Septic tanks are different; they have an oxygenpoor environment and their anaerobic bacteria produce a foul odor as they break down sewage. In the Living Machine greenhouse, the first tank is sealed to contain this stench from the septic. All the other tanks are open.

In the second tank, to get things started, a range of organisms - including flatworms, snails, algae, and bacteria - further digest many of the nutrients contained in the wastewater.

By the fourth tank, much of the suspended solids have settled out. A layer of duckweed grows on the surface of the water, nourished by the nitrogen rich water.

Five of the tanks are dedicated to higher plants adapted to aquatic environments like freshwater ponds. These plants serve as hosts for bacteria that further purify the water. Floating on the surface of the tanks, they are supported by industrial-grade fiberglass racks. No soil or fertilizer is added.

Craig has begun replacing the tropical plants

Agency (NYSERDA) audit projected it would cost $1 million to insulate them -- with a payback of just seven years, cutting heating costs by 30 to 75%.

Shaker Heritage and the Environment

in half of each tank with temperate-climate plants, such as arrowhead, long-stemmed bull rush, water celery, water pennywort, and white loosestrife. Since temperate-climate plants tend to go dormant during the winter when the days are short, his compromise is to have some of each.

Overseeing the Living Machine for the past eleven years has been a learning experience for Craig, who came to Darrow School after it was already operating. He has made some adjustments and improvements and has definite ideas for improving the design changes in new systems.

Ingenuous Insect Control The Darrow School's Living Machine had a problem with insect pests like aphids that thrived on the lush plant growth. Using the logic of natural systems, Craig came up with a delightful solution - carnivorous plants! To figure out what species would be happy in the greenhouse, he followed Todd's practice of experimenting with as many species as possible.

In a growing medium of clay, sand and peat moss, Craig planted a various carnivorous plant species that like bogs. Then he let them self-select. The Venus flytraps and pitcher plants died out but the sundews and butterworts thrived.

This man-made bog also sports a few corpse flower plants, whose odor attracts insects that find rotting flesh appealing.

These plants, in the same family as Jack-in-

the-Pulpit, produce the third largest flower in the world, yet they rarely bloom. On the other side of a little boardwalk, there's a mixed planting that includes taro (a starchy tropical root), Hawaiian ginger, and canna lilies.

Energy to Power the Living Machine and the School This particular Living Machine does use a substantial amount of purchased energy -upward of 30,000 kilowatt-hours annually, but the entire campus uses the same amount of electricity in a mere two weeks.

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

Heating with propane is the other energy expenditure. For the tropical plants the greenhouse is maintained at a minimum of 55 degrees F year round. Even if the Living Machine were transitioned to all native plants that could survive in a cooler environment, the greenhouse could still never be allowed to freeze.

Energy conservation is the focus of the Darrow School's Growing Greener Initiative, which Craig works with. The impressive historic Shaker buildings around campus (the school has added only four "modern" buildings) are terribly expensive to heat. A NYS Energy Research and Development

The Living Machine and this energy conservation project are very much in sync with the heritage of this place and the spirituality of the people that settled there over 200 years earlier. Craig said, "I'm constantly asking myself, would this make the Shakers proud?"

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

But the Shakers were not modern environmentalists. Some of their less laudable deeds, such as denuding the entire plateau of trees, reflected the shortsightedness of their time, Craig said.

They felled towering Eastern white pine specimens up to 310 feet tall to make massive beams still seen today in some of the school's classic Shaker buildings.

Evolution of the Living Machine Concept There are many types of Living Machines, and an enclosed greenhouse such as Darrow School's is just one example. For instance, the city of Fuzhou, China, treats its wastewater outside with numerous kilometers of "floating restorers." (See John Todd Ecological Design, www.toddecological.com) Important advances in these types of ecological wastewater treatment systems have also drastically reduced energy consumption. Using tidal wetlands as a model, new designs have been installed that require 75% less energy to operate than typical mechanical sewage plants!

In June Argyle officials made contact with Worrell Water Technologies, the firm that is currently designing Living Machine Systems, to find out if there is an application appropriate for the village. Worrell is a social benefit corporation in Charlottesville, Virginia, that has done work in the U.S. and elsewhere in the world.

Samson Environmental Center, Darrow School, 110 Darrow Road, New Lebanon, NY 12125 (518) 794-6011 www.darrowschool.org Call to arrange a visit.

Worrell Water Technologies www.livingmachines.com

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Now sharpening reel lawn mowers.

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Eco-LOCAL People

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

Fifty South is a place of love. Behind its humble exterior are a team of human beings that love what they do, and care deeply about the local community, the earth that provides our sustenance, and the farmers who supply much of the food that is masterfully prepared for all who enter their doors. Locally sourced, creatively crafted, and wonderfully flavored, you’ll love the food at “Fifty South.” It is after all, all about love. They love cooking for you. They love serving you. And you’ll love coming back. Frequently.

Eco-LOCAL Living: How long have you been in business and what inspired you to get started?

Kim Klopstock: I have been catering for almost 20 years and in the restaurant business about 4 years. I was an artist living on a 7 acre farm with my two children, growing most of our own food, heating and cooking on a wood cookstove summer and winter while caring for our two sheep, and Snorky our pet pig. I soon realized that I couldn’t support my family on my artwork and love alone. Since entertaining had been a part of my upbringing and life I figured I could start a catering company… I am not sure what I was thinking that made me go from being a stay at home mom/artist to lets start a catering business/ entrepreneur. But somehow, I did it! So 4 years ago, needing more space for my catering business, I found this great place, and three months after we bought the place the economy almost crashed…so back to the drawing board and Another huge learning curve. I love it!

ELL: What's the best part about your job?

Kim Klopstock: The people I meet and the people that I have the privilege of working with.

ELL: Why do you choose to operate your business in Ballston Spa as opposed to somewhere else?

Kim Klopstock:Two reasons really, I like the space, plenty of parking, and easy access to the Northway. I also love the fact that I am a destination place, not a place driven by tourism. There is no pretense 46 ecolocalliving.com

in Ballston Spa; it is a beautiful community with some amazing people that don’t feel it necessary to tell everyone how wonderful they are. I like that spirit, I like the community pulse….Ballston spa is historic, progressive and artistic - all the things that ring true to me.

ELL: Why do you think it’s important to keep it local?

Kim Klopstock: Local is an interesting word. I like the idea of supporting my community, my farmers, my local independent business owners, rather than the big box stores and more industrial vendors.

However the reality is, that in my industry to truly be local we would all be eating venison and root vegetables in the winter. For me, local also means sustainable, it means community, reaching out and being a part of a community of people, helping to sustain one another, through business, friendship and service. For me local is supporting fairly traded products, fish that is sustainably harvested, meats that are slaughtered in a human way, recycling and composting.

ELL: What locally owned business (other than your own) could you not live without?

Kim Klopstock: My health food storea and my farmers.

ELL: What are some of the things you do to help make the world a little bit better?

Kim Klopstock: I think the idea of making the world a better place begins with living a good and honest life. Making amends when necessary and trying to do the right thing not only for your self but for others. For me part of that was raising two conscious children who will in turn go into the world and continue to make a difference. I have always tried to do my best, using only the highest quality ingredients, supporting local and regional farmers, while supporting many of our local and national charitable organizations with either donations or catering their fund raising events. On an more day to day basis we recycle, compost, feed two “family” pigs our non-meat refuse, recycle our cooking oil, the boxes our eggs come in from our farmer… the list goes on and on.

ELL: What do you like to do in your free time?

Kim Klopstock: Gather with my family and friends which usually involves food and an activity. I love to sail, swim, garden and dance!

ELL: What's the best advice you've ever received?

Kim Klopstock: That human beings are not perfect and that if we make a mistake to own up to it and make it right; to live a life that I can look back on and be proud of. to be honest and generous.

Remember the bigger picture.

ELL: Our Facebook fans want to know: What is it that sets you apart from the national chains and promotes loyal, repeat customers?

Kim Klopstock: The sense of family, community and quality.

ELL: Our Twitter followers want to know: What drives you to keep doing what you do?

Kim Klopstock: I am crazy! I mean about what I do, I love it. Who else gets to be surrounded by such a wide and diverse group of people, eat great food and create experiences for people that will make a difference in their lives...not to mention the camaraderie that we experience while we are working together to create these experiences.

It’s a rush…it’s a good life!

Capital District Cooperative, Inc., HOME OF THE

Farmers Market in Menands A REGIONAL FOOD HUB SERVING UPSTATE NEW YORK SINCE 1933 381 Broadway Menands, NY 12204 • 518-465-1023 • farmers@nycap.rr.com

A J Rinella & Co. D. Brickman, Inc. Decker’s Produce, Inc. Black Horse Produce, Inc. Harvest Cut, Inc. Esposito’s Flowers & Produce Pray’s Farmer’s Market

THE WHOLESALE MARKET

THE WHOLESALERS

THE SATURDAY RETAIL MARKET

The weekday wholesale market provides an opportunity for farmers to sell in bulk directly to retailers, buying groups and consumers. Farmers are set up at the market Monday, Wednesday and Friday mornings starting at 5:30AM until the end of October. Prices and availability are listed on our website. Come early for best selection!

Several wholesalers at the market are permanent tenants and buy directly from farmers. This gives farmers an opportunity to sell in bulk directly to companies who deliver products to stores and restaurants throughout upstate New York. Wholesalers will generally sell to the public and are usually open from 5AM to 1PM.

Every Saturday through the end of October, farmers and other vendors set up under the shed pavilion to sell locally grown and locally made products. Special events and festivals involving community groups bring hundreds o to the market every week.

The Saturday market is open from 9AM to 1PM. Visit our website for updates on what’s happening week to week.

CapitalDistrictFarmersMarket.org

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