Go Local | February 2017

GO LOCAL MAGAZINE . FEBRUARY 2017 February 2017 Volume 3 . Issue 3 golocalmagazines.com

GOLOCALMAGAZINES.COM

a farm preserved best buddies at kehillah local . fresh . pure table for two the enduring story of george & freda

ellington winter market

2 GO LOCAL FEBRUARY 2017

facebook.com/GoLocalMagazines ï…‹

new this month

FEATURE STORY >> 27

6

A NOTE

14

Wilbraham Candle

8

GO ON, YOUR SAY

16

Changing of the Guard

10

A FARM PRESERVED

21

Kehillah JCC Special Needs Dept.

From the editor 15 minutes of fame Hilltop Farm

LOCAL PICKS LOCAL TAILS

BEST BUDDIES

GOLOCALMAGAZINES.COM 3

new this month

25

GO EAT

27

TABLE FOR TWO

32

LOCAL FAMILY

37

LOCAL. pure. fresh.

41

local dish

43

AYDEN’S PICKIN’S

46

local picks

50

local snapshot

53

local einstein

54

local countdown

facebook.com/GoLocalMagazines 

Flourless Chocolate Walnut Torte The Enduring Story of Freda & George Koulisis Share Your Love Ellington Winter Market Krazy Jakes

Because It’s Never Too Early To Love History NATURAWL, Owl Pipes, Emeny Boutique Day’s End

Put Your Thinking Caps On 7 Heavenly Sweet Shops

4 GO LOCAL FEBRUARY 2017

37

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a note

FROM THE EDITOR . AMBER E. WAKLEY

H

onestly, I’ve been bitter about Valentine’s Day for as long as I can remember - and with no real good explanation why. I’m not one to pooh-pooh love, but I become instantly disenchanted when anything turns commercial, chaotic or expected. Perhaps it’s rebellion or an honest disgust for red-pink color combinations.

However this year - especially this year - the observance serves as something much deeper than overcoming cynicism, but the realization of a very simple idea: the world could use all the love it can get. I’m going to be honest, I rewrote this editor’s note several times, downtrodden by the negativity that oozes from television, social networks and mainstream media (I just didn’t feel like my normal, optimistic self). I don’t care where you stand, it’s rough out there. I even started reading “The Book of Joy,” drawing inspiration from His Holiness the Dalai Lama and Archbishop Desmond Tutu. The whole premise is about finding enduring happiness and joy in the face of life’s challenges - I figured if anyone could help it would be these two great spiritual masters. It’s an amazing read, but as the month marched on I came to realize how much love and joy is right here, in this community. Instead of consuming life as depicted on a newsfeed, I immersed myself in encouraging stories as a reminder of what true love is all about.

Our cover story celebrates the love, work and lives of George and Freda Koulisis. This isn’t a mushy tale one would expect, but an authentic truelife story that’s nothing short of enduring. Walking around the Ellington Winter Market you can certainly feel the local love, one you can experience every other Saturday through March this month we stopped by to see what’s fresh. As an all-volunteer nonprofit organization, The Friends of the Farm at Hilltop know true devotion; their commitment saved an historical landmark and agricultural space in the northeast corner of Suffield. In Longmeadow, friendships are being formed through Best Buddies, an international organization dedicated to building lasting friendships between individuals with intellectual and physical disabilities and their peers. We also visited 8 year old Ayden Rogalski and discovered his deep admiration for history, while our Go Local Families section gives tips for turning your old stuff into compassion.

I hope our selections help you discover a local passion and an appreciation for the little things in life. Despite what is happening in other corners of the world you can always rely on Go Local to bring you what is good, because here it shines - and that’s something to love.

6 GO LOCAL FEBRUARY 2017

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Overrated

It’s romantic, but shouldn’t everday be that way?

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Which star would play you in the movie version of your life?

Chris Pratt

Valentine’s Day, romantic or overrated?

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Overrated!

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If I were to be reincarnated, I would return as...

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I think it can be Way overrated, romantic if it’s not Hallmark holiday. overdone.

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! AMBER WAKLEY  J ACQUELINE M. SIDOR, JMS ART & PHOTO

estled between the gentle bends of the Connecticut River and Mapleton Avenue in Suffield sits a two-story, Colonial Revival-style building known as “Connecticut’s Agricultural Cathedral.” At 20,000 square feet, the mammoth “monster barn” has been a landmark in this town since 1914. Developed by famed Indian Motorcycle co-founder George Hendee, the property served as a gentleman’s farm where he raised prized poultry and a herd of Guernsey cows known as Hilltop Butterfats. Hendee lived on the 500-acre property until 1940; in poor health, he was forced to sell.

Continuing the agricultural legacy, Charles Stroh, a prominent attorney and public servant, purchased the property and lived on the peaceful parcel until his death in 1992. After, the gentle giant remained dormant for years to follow.

The wide-apron driveway, just one-half mile from the Massachusetts border, welcomes visitors to a magnificent property; you can feel the positive energy. Driving up to the unimproved entrance, the normally silent air is interrupted by the vibration of a distant chainsaw. There’s activity this morning and in the distance you can see silhouetted figures hauling brush, removing fallen trees and pulling weeds. These are Friends of the Farm at Hilltop (FOFAH). A handful of the volunteers put down their hand tools to share what exactly this property is and most importantly, what they are building it to be.

Kacy Colston (President), Mark O’Hara (Executive Vice President), Howie Orr and Christine Davidson are just four – of the many – hardworking, dedicated volunteers caring for this land. The group was formed in 2002 to save the dairy barn from sale and possible demolition. Like any grassroots 10 GO LOCAL FEBRUARY 2017

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FRONT ROW: HOWARD ORR AND ROGER IVES BACK ROW: MARK O’HARA, RICHARD BINNS, ALEXANDER CORREIA, KACY COLSTON AND BOBBIE RODGERS DOG ROW: DEWEY AND ISLAY

initiative it took just a couple of people to see possibility – and for them to call on others to help.

“The town of Suffield had a person who wanted to purchase the property and develop the areas into condominiums, houses and a 9-hole golf course,” explains Howie, who is an original volunteer of FOFAH. “The fear was that someone would buy the landmark, divide the property and develop the land,” adds Christine who helped establish the farm as a nonprofit in 2004. “At the time more and more places were losing their heritage; the group thought it was just too special of a property and barn. We had to do something.”

In 2004 Educational Properties LLC, which owned the neighboring Connecticut Culinary School, purchased the 7.9-acre property with a lease agreement to FOFAH for just $1 a year for 99 years.

In 2005 Hilltop and neighboring properties were named a historic district and added to the National Register of Historic Places. In 2013 FOFAH purchased the property outright. In all, the property includes the dairy barn, three houses, a chicken coop extending nearly 400 feet, farm buildings and 70+ acres of adjacent open space owned by the Town of Suffield, which FOFAH also maintains.

Two large tile-lined silos flank the massive double-doors of the whitewashed barn, from here there’s a 360º view of the region.

Kacy pulls the towering paned panels open to reveal the upper level of the barn. Describing the once-working mechanisms that still hang from the ceiling, she says this space was used for hay storage, grain storage and an office area. On the lower level she shares that the stall - or stanchion - barn was incredibly sophisticated for its time, modern components for cleanliness are one of its features. It’s as if ingenuity comes standard here.

Property maintenance and improvements have been ongoing projects since the beginning; at first much of their work was uncovering buildings engulfed by overgrowth through 12 GO LOCAL FEBRUARY 2017

organized volunteer work days (which still continue the second Saturday of each month). Slowly, but surely the property began to reveal the unequivocal beauty that George Hendee built some 100 years ago. With the acquisition of grants, donations and persistent work, they’ve successfully completed many milestone projects. A new roof, gutters, windows, and a fire escape construction attributed to stabilizing the business, while landscaping, painting and renovations contribute to its overall beauty. Next on the list - and biggest - is the installation of a fire suppression system, which is required for full use of the barn. Design layout for the sprinkler system is now being finalized and completion will be a proud victory for the group.

“It’s the enthusiasm you feel when you watch something be accomplished and knowing there’s more to be done – and helping make that happen,” Howie says to why he is involved in the project. “It’s also nice to see young people who maybe have not had access to farms come out and learn about agriculture, nature or just run around – they can’t believe it’s so open. That’s why we’re doing it, to educate the next generation.”

While preservation is a large part of their mission, Hilltop Farm is a community resource for education. Through activities like summer camps, school group visits, seminars and special events, visitors are able to experience a land rich in nature, animal diver-

FOFAH WANTS YOU TO BECOME INVOLVED! FOR ADDITIONAL INFORMATION ON PRESERVATION, PROGRAMS, FUTURE INITIATIVES, SPECIAL EVENTS, VOLUNTEER DAYS, REBUILDING PROJECTS OR TO MAKE A DONATION, VISIT HILLTOPFARMSUFFIELD.ORG

sity, and agriculture. It is the perfect space to learn about native plants, architecture, photography, history and conservation.

On September 2, a Farm to Table Dinner welcomes guests to dine on the lawn with local pickings from Suffield farms. On Labor Day, Farm Day is the opportunity for families to learn about rich agriculture history while playing games, meeting animals and exploring the property. A Vintage Motorcycle Rally & Hendee Day on July 22 will pay tribute to Hilltop’s founder with a collection of cycles and memorabilia. A community garden welcomes personalized plots for growing, while wooded walkways provide viewing areas of the Connecticut River and nesting bald eagles.

“We’ve had a variety of groups get involved with Hilltop Farm, attracting people from all different areas,” says Christine. “There are some that love the barn and others who appreciate farming and open space. On a lot of different levels this property really appeals to many people.”

This year their projects continue to be ambitious, with a creamery and three-season farmstand; the local marketplace will showcase products from nearby farms. Here, a selection of herbs, honey, cider, maple syrup, jams, jellies and pantry items will all be available for purchase. The creamery - that is being built in the original milk collection room - will serve classic favorites as well as gelato made with seasonal fruits.

Mark – whose interest is in establishing an orchard and hiking trails - has his sights set on furthering his hobby of cider making at the property. Last year 50 heirloom apple cider trees were planted behind the massive chicken coop. An adjacent building - once used as an incubator for eggs – will be perfect for the fermentation process.

“There are so many opportunities for people who want to expand a hobby, but need space,” explains Mark. “We’re looking to expand agriculturally, so if there are people out there with ideas, but lack space, they could come here. We’ve talked about having everything from goats for cheese making to cultivating mushrooms and berry bushes. We need volunteers and people with ideas.”

While each volunteer has varying reasons for donating their time and talent to the project, each brings their own unique perspective in helping to conserve this amazing space.

“Part of the reason I’m involved and continue to be is that I bring my kids here - constantly,” says Mark. “They’re going to continue to see the progress and I hope it’s a place where they feel centered.

I hope we’re building a place that’s consistent and will always be for people over time.”

“My first hook was the barn, I have to admit, it is a phenomenal piece of architecture, it captured my imagination,” says Christine.

“Now it’s about agricultural education and its importance. The more urbanized the world becomes the more we forget the heritage of what this country is. This property has been part of the heritage of that land for 100s of years. It’s a good thing for community and it’s a good thing for preservation. ” “I feel good because we’ve accomplished a lot in the last few years, it’s really taking shape. If we could raise another couple million bucks, we’d be in great shape within the next few years,” Howie finishes with a lighthearted, but serious grin.

GOLOCALMAGAZINES.COM 13

go local picks

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Frustrated with the inferior burning quality, lack of scent and outrageous prices of most candles on the market, Ray and Dee from Wilbraham Candle decided to make their own. It took nearly two years of continuous testing to create just the right formula to satisfy their unrelenting standards.

The result is a hand-poured, clean burning soy blend candle that will knock your socks off! If you are not 100% satisfied with their products, they offer a money-back guarantee.

The candles can be purchased on their website WilbrahamCandle.com or at the following locations: Lately Liz Boutique in Wilbraham, Wilbraham Florist, and Palmer Co-Op Center in Palmer.

14 GO LOCAL FEBRUARY 2017

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 A MELIA INGRAHAM

W I L B R A H A M , M A S S AC H U S E T T S

There's a new dog in town. Or there soon will be. After eight years of locating missing persons and patrolling the streets, K9 Charon is retiring.

“Charon has been an amazing partner and has brought a great deal of pride in all he has accomplished," says Wilbraham Officer Joseph Brewer, who has been working side by side with Charon since 2009. “He has helped locate missing and wanted persons and has had a very productive career in narcotics interdiction. We have partnered with local task forces and federal agencies to interdict illicit drugs before they hit the streets.”

So who could possibly fill Charon's big paws? K9 King will be taking over as Officer Brewer's new partner. “King was received as a donation from the Metropolitan Transportation Authority Police Department (CT/NY) and was originally imported and acquired from Shallow Creek Kennels in Pennsylvania. He was imprinted and trained by the MTA in detection work. I will continue with his detection training as well as training him for patrol work. The Chief and K9 unit supervisor are working on a swearing in ceremony for King once he completes training," shares Brewer.

16 GO LOCAL FEBRUARY 2017

OFFICER JOSEPH BREWER WITH NEW K9 KING

A typical work day for a Police K9 involves patrolling the streets of town with his handler, responding to calls for service both K9 related and routine, plus it involves a great deal of community policing and involvement. The shift also incorporates training and exercise to keep the K9 engaged in his work. When you see a police dog, it's important to remember that he is doing a job.

"A K9 dog is a working dog. When an officer working [with] a K9 asks someone not to pet the dog, it’s only because the dog is working and his attention is needed on the task. Many of the dogs are social and at the right OFFICER JOSEPH BREWER TRAINING WITH K9 KING time they can be petted once asked."

Training is obviously incredibly important. Officer Brewer and Charon are members of the Massachusetts Police Work Dog Association and the North American Police Work Dog Association. They are both trained and certified to the organization’s national standard. The basic training program for a new K9 ranges from 1018 weeks. This varies depending on the level of training the K9 already possesses and the skill level of the handler. There is also a 16-hour minimum of continued training each month and an annual certification, once basic school is complete.

Charon currently lives with Officer Brewer and will continue to after retirement. In their downtime, they walk and jog for exercise, play ball, and are always working on continued training.

"I grew up a dog lover and having a dog for a partner is extremely rewarding,” says Officer Brewer. “I always have a partner with me, he keeps me energetic and engaged with his working needs, and he always seems to know when I need a little extra attention – he'll give a OFFICER JOSEPH BREWER WITH K9 CHARON nudge or want some pats when I'm having a rough shift."

K9 CHARON Officer Brewer knows the hardest transition for Charon will be going from a working dog to a pet. "He still has the nose and mind of a working dog, but his body is slowing down. I am hoping that over time he will enjoy the retired life. I will continued to train with him at home to let him continue to feel like a working dog."

When asked about his favorite story with Charon, Officer Brewer said, "I have so many stories about Charon it is hard to pick one. One of the things that I really enjoy about him is his personality and social nature.

He was able to meet so many people in his career and seeing the smiles he brought to all he met is what this job is all about."

Congratulations on a job well done Charon. Enjoy your golden years!

We want to put your furry or feathered friend in print. Go Local's newest monthly feature will spotlight heartfelt, heroic, or even hilarious habits of ‘the things our pets do.' If you’re a pet parent with a priceless story or unique bond, drop us a message: mandy@thereminder.com GOLOCALMAGAZINES.COM 17

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MICHAEL SZWED JEWELERS  A MELIA INGRAHAM

INTERVIEW WITH MICHAEL SZWED ABOUT HIS DIAMOND BUYING TRIP TO ANTWERP, BELGIUM

What distinguishes you from other Businesses in your category?

For the first time this April I will be traveling to Antwerp, Belgium to purchase diamonds directly from Antwerp’s leading diamond cutters. Antwerp has been known as the diamond capital of the world for centuries. Buying direct from cutting sources, I have the luxury of selecting from an enormous choice of the world’s most beautifully cut diamonds. Because I can save on heavy importer and distributor costs, I can pass on this great savings to you!

Something people might be surprised to learn about you or your business.

While this will be my first trip to Antwerp, I plan on making it a yearly adventure. My hope is that these regular visits to Antwerp will help establish Michael Szwed Jewelers as the diamond headquarters for our community.

Prospective diamond customers can feel confident that I am connected with the top diamond suppliers in the industry. I will be hand selecting diamonds to bring back to our Longmeadow store to match customer requests.

Why should people do business with you?

My customers are offered both service and expertise that stands out in the jewelry business. Over 20 years of hands on experience as well as my formal education through the Gemological Institute of America allow me to provide you with expert buying and repair advice. As a member of the International Jewelers Organization, I strive to bring my customers the highest quality items while staying current with the latest trends in jewelry.

address

807 Williams St • Longmeadow, MA

contact

(413) 567-7977 • MichaelSzwedJewelers.com

Come in and ask me about Antwerp!

—Michael 807 Williams St., Longmeadow, MA I 413.567.7977

www.michaelszwedjewelers.com

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BUDDIES KATIE HOAG AND NICOLE DEMBEK

KERRY HUSSEY, PROGRAM DIRECTOR (L) BETHANY YOUNG, KEHILLAH DIRECTOR (R)

NICOLE, NICOLE, KATIE, MOLLY & JARED (L TO R) PARTICIPATING IN THE SNOWMAN RELAY.

22 GO LOCAL FEBRUARY 2017

BUDDIES KATIE SANTARELLI AND NATALIE TONGUE

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! RECIPE SUBMITTED BY CHRIS & AMY WHITE, A COUPLE IN THE KITCHEN BLOG

Flourless Chocolate Walnut Torte with Pinot Noir-Laced Strawberries Valentine’s Day is synonymous with chocolate. Heart-shaped boxes of it, faux-roses shaped from it, kisses and various red, pink and white candies made from it. This torte is light as

air, with lots of crunch from the nuts and hints of chocolate.

The pinot noir-laced berries are divine with their intense berrysweetness. Perfect for V-day.

1/4 cup sugar 3/4 cup Pinot Noir (use a nice bottle, you can drink the rest) 1 pound fresh strawberries, hulled and halved (reserve a couple for a garnish) 5 eggs, separated 1/2 cup plus 5 tablespoons sugar 6 ounces bittersweet chocolate, coarsely chopped 8 ounces chopped walnuts confectioners sugar

In a medium bowl, combine the sugar and Pinot Noir. Whisk until the sugar is dissolved. Add the strawberries and allow to sit for 2-3 hours. Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with a round of parchment paper. In a large bowl, beat the egg yolks until pale in color. Gradually beat in the 1/2 cup sugar and continue beating until the mixture is thickened.

In another large bowl, beat the egg whites until foamy. Gradually beat the 5 tablespoons of sugar into the egg whites, one tablespoon at a time. Continue to beat until stiff, glossy peaks form. Alternately fold the chopped chocolate, chopped walnuts and egg white meringue mixture into the yolk mixture by thirds until well blended. Pour into the parchment-lined springform pan and bake about 30 minutes, until the torte is firm to the touch, does not jiggle when shaken, has risen to the top of the pan, and has turned golden brown. Remove from the oven and allow to cool inside the pan on a wire rack. Once cooled, run Teachers by day and would-be chefs by night, CHRIS & AMY WHITE live by the motto a knife around the edges of the pan to detach. "the couple that sautĂŠs together, stays together." The two spend a lot of their at-home Invert onto a plate and peel off the parchment time creating culinary concoctions in their kitchen, which inspired their blog "A Couple paper. Invert again onto a serving plate. Cut the in the Kitchen." When they aren't cooking, they're eating out, traveling, or in some other way thinking about their next great seasonally inspired, local ingredient meal. You'll find torte into wedges and top with strawberries and their recipes, versions of other people's recipes, restaurant and other types of reviews, and a dusting of confectioners sugar. miscellaneous additional food-related posts on their blog, acoupleinthekitchen.us

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Savor the day and celebrate your special someone with this simple, but elegant recipe. This recipe feels fancy, but makes it easy to pull-off a sweetheart dinner at home. Complement the winning recipe with garlic mashed potatoes, your favorite veggies and bottle of red wine for a memorable meal.

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• One whole peeled tenderloin (silver removed), tying is optional

• 4 ounces whiskey • 4 teaspoons granulated sugar

• 4 cloves minced garlic • 1/2 teaspoon ground ginger root • 2 cups confectioners sugar

PREPARE BEEF: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 1-1/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. In a bowl mix whiskey, granulated sugar, minced garlic and ground ginger root. Marinate in large resealable zipper storage bag for two days.

COOKING BEEF: On cooking day, season the tenderloin with kosher salt and pepper. On a big piece of wax paper put two cups of confectioners sugar and coat roast until white. Grill meat for 45 minutes or until internal temperature reaches 140 degrees at its thickest section). Let rest 15 minutes before carving. Marco Leon, Armata’s Chef

901 Shaker Rd., Longmeadow, MA 413.567.5637 Sun 8am-7pm | Mon-Sat 8am-8pm armatasmarket.com Like Us On 26 GO LOCAL FEBRUARY 2017

! AMBER WAKLEY J ACQUELINE M. SIDOR, JMS ART & PHOTO

Freda and George Koulisis have been married for nearly five decades, forty-five years to be exact. Their bond has spanned nearly half a century, but even so, they both give a chuckle to the idea of being symbolized as sweethearts this month.

It’s not a mushy tale one would expect, but an authentic, true-life story that’s nothing short of enduring. For both, it begins a world away – and very different from where they are now – in the Epirus Region of Greece.

One of five, George was born in Vavouri, a small village situated about an hour and a half northwest of Ioannina. Freda was born in Igoumenitsa, a coastal city in northwestern Greece. George was born during the Greek



GOLOCALMAGAZINES.COM 27

Civil War; there was widespread devastation, particularly in the region where he lived. Thousands of refugees were forcibly evacuated – George, his mother, grandmother and siblings were among the group placed into Hungarian barracks. They stayed here for seven years, separated from his father. George remembers his mother working all day while he stayed with his siblings and grandma. He remembers praying for at least one meal a day. When the war was over (1954), they were permitted to return to Greece and remarkably reunited with his father. Under royal protection he was able to finish grade school and looked forward to attending a university to become a physicist in agriculture. Still living in a region riddled with politics, he was unable to finish his degree. George, disappointed, decided to move to the United States, his father and some family members were already here.

“I started working for a cousin of mine in Marlborough, Massachusetts.

There, I found working and having a business here [United States], you can have more than being a physicist in Greece,” shares George. “I started thinking that if I stayed here and opened a business, I would have a better life – so I stayed.”

Freda was born in a quaint seaside town with a population of a few thousand residents. She says in Greece they were poor with no opportunity.

With the hope for a better future, she and her family also joined relatives who were already established in Clinton, Massachusetts – Freda shares that she was among the last immigrants to arrive by boat to the United States.

The couple grew up just 31 miles from one another in Greece, but they would meet on the other side of the world in Worcester, Massachusetts.

Looking for fulltime work in addition to her already 40-hour week, she went to a Greek gift shop, owned by George’s uncle. The pizza shop where George worked was just next door.

“The first time I was working at the store, George asked me where I lived and how I got to work; I had no car and took the bus from one town to another,” says Freda. “A couple of days later I caught the 5 o’clock bus to go home. I was looking out the window and all of a sudden I saw a car driving alongside the bus, beeping the horn and waving out the window. I couldn’t see the driver, but thought who is this completely crazy person? The bus driver made a stop and George popped his head out of the car motioning, come down, come down!

On the next stop I got off and went over to his car and he said, “I’ll give you a ride home.” George got us lost for the next two hours, just so he could spend time with me. That’s how we started dating.”

“In the old days getting married wasn’t just between a young couple, but involved the parents too,” explains George. “It was Thanksgiving Day – in a really big storm – I decided to go to her parents to see if they would accept me as family; that’s how we did it. I was glad to hear they accepted me and we began dating more often.”

“The first year we dated nobody knew,” Freda shares with a mischievous grin. “It was a secret.”

“I asked her, what do you want to do first, get married or open a business? She said, get married,” laughs George.

Freda and George were engaged in 1971, married in 1972 and immediately focused their attention on creating a business; they decided to open a restaurant. They didn’t want to move too far 28 GO LOCAL FEBRUARY 2017

THE HAPPY COUPLE ON ONE from family and friends in Worcester, but also OF THEIR EXCURSIONS imagined a community where they could make their own mark. So George took out a compass, placed it on a map and drew a 50-mile radius around Worcester. Soon they were driving throughout Western Massachusetts looking for BASIL’S RESTAURANT a new town.

PARTNERS ALEX KOULISIS & PETER AIBALIOTIS “All the little villages and towns [near Worcester] had Greek and Italian pizza everywhere,” says George. “We didn’t want to open a restaurant near anyone else we knew – we wanted a neutral place.”

After exploring a number of small towns, already occupied with established pizzerias, they took a drive down Route 84 into Connecticut.

Exiting onto Route 190 they followed the meandering Buckley Highway into Stafford Springs.

This was the town.

FREDA & GEORGE WITH DAUGHTER-IN-LAW SUSAN & ALEX (BACK), Just past the historic Holt Memorial Fountain, & GRANDSON GEORGIE the granite centerpiece of the traffic rotary, Freda and George found the “perfect” location. It was rough; a tarnished olivecolored awning only flattered a paint-flaked exterior. Once a shoe store, inside wasn’t much better and was just an unequipped old building that had sat vacant for years.

Using money saved from living with George’s father, every penny gifted at their wedding and a lot of sweat equity, George and Freda opened Stafford House of Pizza on May 21, 1973.

“It was hard at first. No one knew us – two Greeks from out of town – at that time most of the town was Italian,” remembers Freda. “People wondered what we were doing and why we were here. It took a while for people to trust us – for people to know we weren’t just coming in to make money and leave.”

“We became Italians,” jokes George.

Witticisms aside, the two remember earnest struggles of running a business hard and would often sleep in the back booth while as a young couple learning English. He described himself as shy, struggling to her famous sauce simmered on the stove. A simple communicate with customers at the counter (you would never know it today). neighborly gesture, yet a type of kindness that builds They started at ground zero, working around the clock and reinvesting every the foundation for a thriving community. dollar back into the business. He recalls staying up for days at a time, making Every Friday and Saturday at the shop was crazy; and selling pizza during the day and then putting on work boots to resume the phones would ring so frequently they would take renovations through the night. the lines off the hook just to catch up. As decades They began having children right away, Linda in 1974 and Alex in 1975 – went by they employed hundreds of local teens, offerGeorge teases the timelines are just another indicator of their productivity. ing young people the opportunity to learn a rigorous They started to build a life in Stafford. The kids attended St. Edwards in the work ethic. Linda followed her career to New Jersey Borough, just a quick walk from the pizzeria. Business started to explode, a while Alex headed to Framingham, Massachusetts, testament to their ingenuity, diligence and skill. They were named one of the working in the financial industry. During that time “Hot 100 Independent Pizzerias” in the country by Pizza Today (an industry George had a massive heart attack and shortly after publication) and became a go-to for pie lovers in the local landscape. “The town Alex quit his job to move home and help with the accepted us,” smiles Freda. business – he ended up staying.

They talk about the old days and making friends with downtown businesses, George and Freda found a new partner in their son like the Arizona Restaurant, a Main Street institution known for old-world Ital- and business was so good they built an additional dinian food. They would lend one another ingredients and enjoy an honest compe- ing room to accommodate more seating. The remodel tition. George recalls walking up the street to check on Teresa, who also worked took five years and they didn’t close down for a moGOLOCALMAGAZINES.COM 29

ment. The construction mimicked their early days, reinvesting every dollar with sweat equity to build the business. When the reveal was finally ready, they simply took down a piece of plywood that hung for years, separating the new and old space.

“At the time it was one of the best dining rooms in the area, with skylights, comfortable seating and finishings. It was unbelievable,” smiles George.

THEY CONTINUE TO LEND THEIR WISDOM TO HELP THE NEXT GENERATION AT STAFFORD HOUSE OF PIZZA (L TO R) HAPPY, Some of Alex’s richest memories were at the pizza shop, it’s where he grew ANOKH & GEORGE SINGH. up. He shares a favorite story, he was nine and it was a busy Friday; he was doing a good job of getting in the way. George told his son if he could eat an entire cheese pizza, he would give him $10. After a few hours, Alex ate every crumb and when he proudly went to collect his money, George reached in the register to give him $10 - then turned around and said “that will be $9.50 for the pizza, nothing in this world is free son.”

“That’s him in a nutshell,” laughs Alex. “In all seriousness, they are the American dream. You can come from a torn country - with literally nothing - and do something with yourself. They taught me work ethic and the importance of family. I learned that if you work hard, America can be a great country.”

Even with their success, Freda and George knew Alex wanted more, but their location did not lend opportunity to expand in the way they envisioned. While on vacation they received a phone call, a restaurant on West Stafford Road was moving locations and the building was available. The new opportunity would offer a bigger space, expanded parking, a bar and more diverse menu. Here, there was a bright future. As a collaborative endeavor with Alex and business partner Peter Aibaliotis, Basil’s Restaurant of Stafford opened in 2010. The new restaurant offered a menu unlike any other in town, with diverse seafood plates, Italian favorites, and creative dishes. From fresh burgers to Zuppa de Pesce, Basil’s quickly grew into a popular dining destination in Stafford.

Freda and George returned to the Stafford House, operating the business for three months after the opening of Basil’s, but the demanding hours proved to be too much. It was time to retire; it was time to focus on health and hapFREDA & GEORGE ENJOY HANGING OUT ON THE OTHER SIDE piness. Even so, leaving was bittersweet – saying goodbye to a business that OF THE COUNTER, ENJOYING THEIR TIME RETIRED. they grew - together - from scratch. However they came to appreciate a newfound freedom with time to travel, reconnect with each other and get to know people in the community more personally.

This past August they sold the Stafford House of Pizza building to George and Happy Singh, who bring the same American dream as Freda and George did forty-five years ago. The space is undergoing another refurbishment as the new owners build a pub area in the restaurant. The space will be refigured and George [Koulisis] is happy to help in the endeavor. He knows every inch of the space and lends his wisdom to help the next generation be successful.

Back at Basil’s, Alex and Peter continue a legacy of robust work ethic, customer prioritization and focus on family. Now you’ll see Freda and George on the other side of the counter, eating, laughing and enjoying time with the people they developed relationships with throughout the years.

“We have met more people in the last six years then we have our entire time in Stafford. We knew people, but now we have the time to socialize, get to know people so much better and hear their stories.”

“I thank God for my Freda and that she has put up with me,” smiles George as he looks at his wife sincerely.

Patting his hand gently she continues, “The hardest thing is to work with your husband and family,” admits Freda. “Through blood, sweat and tears we survived. It wasn’t always a love story…I don’t know how we’re still married, it’s a miracle.”

“Because we love each other,” reminds George.

BASIL’S RESTAURANT • 64 WEST STAFFORD RD • STAFFORD, CT • (860)684-9000 • BASILSOFSTAFFORD.COM STAFFORD HOUSE OF PIZZA • 19 MAIN ST • STAFFORD, CT • (860) 684-6331 • STAFFORDHOUSEPIZZA.COM 30 GO LOCAL FEBRUARY 2017

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 J ACQUELINE M. SIDOR,

JMS ART & PHOTO

When we are out and about during the month of February all we seem to see is the color pink, heart decorations and candy. In the weeks and days leading up to February 14th, I am finding as a parent, conveying the sentiment of Valentine’s Day quite challenging. When discussing Valentine's Day in our house my boys just think about parties at school; decorating brown paper bags and filling them with cards, small gifts and candy. Lots and lots of candy! As a parent, it just feels like one more thing to coordinate and manage. Controlling when the boys can eat their Valentine's Day candy and how much. It’s also just another bag of goodies to find a spot for in the cupboard (squishing in

32 GO LOCAL FEBRUARY 2017

with the Halloween candy that is still hanging around. Yes, that is how MUCH candy my children gather on 10/31)!

This year, I think I may have found a solution to my February Valentine's Day woes. At the end of January, as I was shuffling storage tubs around my basement and re-arranging closets looking for seasonal clothes that would fit our littlest one, Mr. T, it hit me. Maybe, just maybe I can turn February and the candy consuming, most sweet-filled day of the month into something more. MAYBE? The idea grew as I thought about how the last 6 months or so I have begun giving away outgrown clothes and toys to friends and family who have been welcoming the arrival of their first baby boys, now that our family of 5 is complete. The first 18 or so months go so quickly as babies grow into toddlers and we no longer have a need for the outgrown items. It feels so nice to think your loved items are being passed on to another family or child that not only needs them, but that will continue to cherish them and find pleasure out of them long after you don't have any more use for them – a modern day Amish barn raising if you will!

A subtle way to show the recipients thing a family could want from clothes to toy discoveries. To be that you are thinking about them honest, it was hard to get out without bringing home a few 'preand want to contribute even if in a loved' items of our own. The next donation center we checked small way. out was Allied's Attic in Enfield. Talk about a feel good location.

With all of this in mind, This is a pure donation spot, but when you arrive and learn about I thought the whole fam- their mission, you want to go home and find more stuff to doily could get involved in do- nate and hurry back! nating a few of our ‘preWould it be possible that I could convince my little dudes to loved’ household items, walk around our house and make some selections of their own passing them on for belongings to donate? Could this little act of passing on our unsomeone else to ben- needed possessions to a local thrift store or consignment shop efit from. After all, be a step closer to helping me turn Valentine's Day into a meanlove comes in many ingful holiday of action, not just consumption? I have 14 days to forms. try and turn my idea into action!

Maybe through collecting and donating some of our beloved items I could teach giving to those that might have just a little less, that we are also showing the next owner a little love and compassion. It doesn’t have to be only one day a year that we offer kindness and love, and it doesn’t need to be in a card or pink heart shaped box full of candy! If through all these activities I could slowly teach my boys that feeling love and sharing love isn't only for the receiver, but that providing love to others is just as rewarding – it would feel like a parenting win (which these days don't feel like they are coming along too often).

My aim was to find a few locations that were kid friendly…but I wasn't sure what I might HURLEY'S CHILDREN'S COTTAGE 2341 Boston Rd at the Wilbraham Shops • Wilbraham, MA • (413) 279-1707 find. When starting to look around for local Facebook.com/HurleysChildrensCottage opportunities to donate our clothes and toys I Gently Used Children's Clothes, Footwear, Books, Videos/DVDs Toys & Baby Equipment was overwhelmed by the choices. As an added ALLIED’S ATTIC bonus, a few of the locations we found were ac294 George Washington Rd • Enfield, CT • (860) 265-3829 • AlliedsAttic.com tually consignment stores where not only are Donated items help provide employment opportunities to people with intellectual disabilities. we bringing items that someone else will be able to take home and love, but we get to keep KENDALL'S CLOSET 165 Shaker Rd • East Longmeadow, MA • (413) 525-5055 • Facebook.com/Kendalls-Closet a small percentage of the sale. The first one we Gently Used Children's Clothing and Specialty Items checked out was Kendall's Closet in East Longmeadow. This small, but cozy shop had everyAs a full-time mom and professional from Wilbraham, CARLY LUDBROOK is navigating this thing called motherhood and parenthood with three beautiful boys. After being told (time after time) that she actually had four boys (four included her spirited, young at heart husband!) her blog, ‘Daddy Makes Four’ was born. Carly brings her adventures to print by sharing ideas, real-life stories and optimistic humor to the pages of Go Local - after all - us parents are all in this together!

SECOND CHANCE SHOP 116 Mountain Rd • Suffield, CT • (860) 668-2841 Gently Used Items for Families and Children • All proceeds support The Village, who provides behavioral health treatment for children and youth, foster care and adoption, and community support services for children and their families in the Greater Hartford region.

ONCE UPON A CHILD 25 Palomba Drive • Enfield, CT • (860) 745-9599 • OnceUponAChildEnfieldCT.com Gently Used Children's Clothing, Toys, and Baby Equipment GOLOCALMAGAZINES.COM 33

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EYESIGHT AND SURGERY ASSOCIATES OPTICAL

INTERVIEW WITH ALICE MAZZAFERRO, RDO/OPTICAL MANAGER

What distinguishes you from other Businesses in your category?

Eyesight Optical’s first priority is our patients. Being part of an ophthalmology practice, our drive is not sales but instead helping patients find what fits their needs best.

Our opticians often work hand in hand with our ophthalmologists and optometrists to find the best prescription, prism, or lens for individual patients. We take great pride in making sure we get it right, for you the patient.

Something people might be surprised to learn about you or your business.

Eyesight Optical has been an established optical shop in Springfield for over 30 years. Our optical manager Alice, has been part of Eyesight Optical for 22 years. Our optical staff has over 50 years of combined experience.

We’ve expanded and now offer a second location in East Longmeadow, allowing us to serve a larger community.

Why should people do business with you?

For nearly a third of a century, we’ve been proud to serve the community’s optical needs. Founded on the principals of being a good, honest, and reliable shop, we have committed ourselves to putting our patients’ needs first.

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299 Carew Street, Suite 201, Springfield, MA (413) 736-1833 • 382 N. Main St., East Longmeadow, MA (413) 525-8601 www.eyesightandsurgery.com GOLOCALMAGAZINES.COM 35

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The lobby is warm and slightly humid, a welcome respite from the chill of the mid-January afternoon.

A faint smell of chlorine is wafting from the pool, reminding me of warmer days, past and future. I spy a few familiar faces. They nod and smile; waving is impossible, for their arms are laden with totes filled with fresh vegetables, meat, and eggs. This is the lobby of the Indian Valley YMCA when it hosts the Ellington Winter Farmers Market.

Less than ten years ago, the Ellington Farmers Market was a small, summer-season-only market in Arbor Park. One Sunday around that time, Ellington resident Dianne Trueb attended the Coventry Regional Farmers Market and was shocked at its size and success. She thought to herself, “Yes, we can do this in Ellington!” and in 2012 she volunteered to be Ellington’s Market Master. That year, she planned four theme days and signed up 15 vendors. When it seemed like the whole town came out for “Dog Day” that season, she knew she was onto something. In fact, the market doubled in both its number of vendors and its attendance in the 2012-13 season.

And it has only grown further since then. With Trueb at the helm, the Ellington Farmers Market Association set the following goals: to provide the community with a variety of products that are grown, harvested, produced or handcrafted in the state; to offer an activity which fosters social gathering and interaction; and to preserve Ellington’s unique agricultural heritage by supporting local farmers. With help from local businesses and its small group of dedicated volunteers, the Association works tirelessly to make those goals happen.

The Summer Market takes place in Arbor Park, a natural green setting with plenty of parking, shade and picnic tables. The Association prides itself in the fact GOLOCALMAGAZINES.COM 37

DIANNE TRUEB, MARKET MASTER OF ELLINGTON FARMERS MARKET

38 GO LOCAL FEBRUARY2017

that there is at least one of every farm product available at the market - seafood, beef, pork, lamb, chicken, dairy, eggs, cheese, and, of course, fresh produce. The addition of a couple of bakeries, a wide variety of farm-produced jams, jellies, pickles, and relishes together with award-winning specialty foods and artisan wares make it a onestop shopping location. Local musicians entertain guests from a covered gazebo, and weekly themes help create a sense of camaraderie among the visitors.

The Association makes a point of providing food and nutrition education to the community. To that end, in 2013, they started a special program for children called Kids’ Power of Produce (POP), a club to help kids create healthier eating habits. Upon registering, each child receives a shopping bag and a $2 market token to spend on fresh produce. They are also invited to participate in the week’s activity, such as a farmers market scavenger hunt, gardening or cooking demonstrations, or food-related art project. Last season, the market gave away over $1,200 in POP funds to visiting kids.

The market also spent over $2,000 in matching Supplemental Nutrition Assistance Program (SNAP) funds last year. They match up to $20 per week for each customer using SNAP at the market. When a customer redeems $20 via their SNAP debit card, they receive $40 in tokens to spend that day at the market. To make these programs possible, market volunteers solicit local businesses to raise money, and in exchange, the businesses get credit for being “Market Partners.” Last season, over 50 businesses were named Market Partners. The Association also sells lemonade and apple cider at the market as a supplemental fund-raising effort.

Besides fund-raising, the Association faced a difficult problem four years ago when they were deciding to expand the market year-round by adding a Winter Market. Desperate to find a suitable indoor location, they had almost given up when the Indian Valley YMCA on Pinney Street stepped up and offered a space. The folks at the “Y” also assist with setting up and cleaning up on market days, and Trueb has nothing but praise for their help, saying, “The ‘Y’ is incredible to us and we are so grateful for that.”

The success of its programs and the enthusiastic community response to the

market as a whole has its volunteers looking toward the future.

This year, the Association is starting the process of becoming a non-profit organization. That way, they can focus on providing additional programs on nutrition and health, grow the childrens’ program and match more SNAP dollars while having an easier time with funding.

Community involvement is what drives Trueb and the other market volunteers to continue their work all year round. Trueb explains, “The market has become our community social event of the week. Some groups meet every market, grab a coffee and a cinnamon bun from LuAnn’s Bakery, and that’s how they start their Saturday.” Local farmers and small business owners benefit from selling directly to their customers, many of whom are dedicated to buying fresh, local ingredients all year round. It’s a win-win situation for all involved.

As I stroll through the lobby of the “Y,” the vibe is one of a community gathering. People are smiling and everyone seems to be nibbling, sipping, chatting and buying; eager shoppers find fresh offerings and plentiful options despite the chilly, winter weather.

Fans of local produce are delighted by selections from Easy Pickin’s Orchard, Maple Knoll Farm and Biossential Greens. Mindfully grown poultry and eggs are available at GourmAvian Farms and heritage breed pork is among the organic selections from Copper Hill Farm. Fresh caught seasonal fish are found on ice at The Fish Market while others sample a variety of cheeses from Meadowstone Farm. Pantry items, fresh bakes goodies and handcrafted products round out the market and create a center for local food during the coldest season of the year.

The people of Ellington love the market, and tell Trueb all the time. She says, “Seeing people enjoy it so much, that’s the reward.”

The Ellington Winter Farmers Market is held through March every other Saturday from 2 to 4 p.m. at the Indian Valley YMCA, 11 Pinney Street. The Summer Market will be held every Saturday from noon to 3 p.m. at Arbor Park starting May 6.

For more information about the Ellington Farmers Market, please go to ellingtonfarmersmarket.com or send an email to ellingtonfarmersmarket@gmail.com

PRODUCE Biossential Greens Copper Hill Farm Easy Pickin’s Orchard Maple Knoll Farm MEATS & SEAFOOD Charter Acres Beef Copper Hill Farm GourmAvian Farm The Fish Market Pine Knob Farm DAIRY, BAKERY & FOOD Dragon’s Blood Elixir Hot Sauce Hillhome Country Products Jeff’s Kettle Corn Jobs Hill Provision Co. LuAnn’s Bakery Meadowstone Farm Cheese Pease Bees Pinnacle Produce Sixpence Pie Company Smyth’s Trinity Dairy Farm Western View Farm Whole Harmony Artisan Teas HAND CRAFTED PRODUCTS Blessed Creek Clear Mountain Alpaca Toes to Nose Soaps GUEST VENDORS Blue Dog Fleece • Feb. 25 The Pupcake Bakery • Feb. 11, Mar. 11 Super Soups • Feb. 11 & 25 Windsor Valley Candles • Feb. 11 Woodstock Hill Preserves • Feb. 11 & 25, Mar. 11, 25

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Krazy Jake’s

2537 Boston Road . Wilbraham, MA . krazyjakes.com . (413) 596-6464

! AMBER E. WAKLEY

Welcome to our newest feature, Local Dish, showcasing commentary on positive food experiences across the region. There are few things I enjoy more than finding cozy, independent restaurants serving up good eats and feel-good plates. This column will share genuine experiences with a focus on what’s yummy and worth a try (at least from one humble perspective). These are unplanned trips that I visit as Amber, not as the editor of Go Local. Before we get started I should disclose my own personal philosophy with eating out. I am by no means a picky eater when it comes to trying different foods, there’s not much I don’t like. However, I am a little finicky when it comes to good ingredients and establishments that take shortcuts - like pre-made soups or frozen burger patties - no thanks. It’s not to be snooty, I just like real food, free of chemicals.

I have a no-chain restaurant mentality that loves a hidden gem and considers going out to be a treat, since I’m mostly a home cooker.

I’ve heard good things about Krazy Jake’s and was looking forward to some tasty seafood, which this cozy restaurant is known for. The entrance opens to classic swiveling bar stools lined up at a counter overlooking an open and bright kitchen - love it - most of my restaurant memories were with my grandfather at a charbroils with similar setups. It’s also a good sign when you can see chefs do their work, it’s honest. We sat in the dining room, but there was also a great bar with a long list of local brews on tap and high top tables separated by a half-wall (where I would have sat, but the dining room lighting was better for photos).

The menu would please anyone, with a wide array of dishes in-

cluding speciality burgers, salads, melts, sandwiches, seafood diners, pasta bowls and tacos (for example). We kept it pretty simple, ordering a cup of seafood chowder, shrimp tacos with a side of macaroni and cheese, and a Black Angus burger infused with Sam Adams Lager. We started with the soup - which was awesome. The light, creamy chowder was extremely flavorful with roughly cut mirepoix, clams, haddock, scallops and crab (I think). This was the antithesis of bland disappointing chowders I’ve experienced - next time I’m going for the lobster bisque. Everything was timely and the rest of our food arrived shortly after. The tacos - also bursting with flavor - included generous portions of slightly blackened shrimp spread over three flour tortillas that rested on a bed of romaine, scallions and mango salsa. Totally worth it, the contrast of sweet and spicy was excellent. The burger was also savory, topped with real-deal thick cut peppered bacon, grilled onions and provolone. The onion rings were clearly hand-dipped - playing into my affection for homemade goodness - while the macaroni and cheese was rich and super cheesy.

Krazy Jake’s definitely won me over with taste, freshness and friendliness. Our waitress shared that their seafood is sourced from Boston’s fish scene and is delivered multiple times a week to gaurantee freshness. Here you can order anything from twin Maine lobsters to snow crab legs - I LOVE crustaceans and look forward to another trip (they also serve breakfast)! My only regret is not saving room (and calories) for a milkshake, an obvious staple of this casual restaurant!

GOLOCALMAGAZINES.COM 41

42 GO LOCAL FEBRUARY 2017

! AMBER WAKLEY A MBER WAKLEY



GOLOCALMAGAZINES.COM 43

Ayden is a budding history buff. He loves learning about real events that actually happened and has an affinity for items that tell a story. His newly renovated room, this year’s Christmas present from his parents, is an extension of his passion with a wooden bed from World War II, a vintage writing desk and quotes from his hero, Abraham Lincoln. In fact, the whole room is modeled after Honest Abe…excluding the Star Wars movie memorabilia.

“I like Abraham Lincoln because he freed the slaves and he’s awesome,” says Ayden with a wide smile. “I’m going on a trip to the White House for a tour and I’m going to see his room.

Mom is going to take me to the Titanic Museum and the Lincoln Memorial; it has a lot of his stuff like his hat and cane. It’s really cool, I can’t wait.”

“Being that he’s eight a lot of people have asked me if it’s a phase,” shares Tanya. “Ayden is a normal kid – he likes video games and playing outside – but his interest in history has only grown through the years. It’s not fading, it’s just gotten more in depth.”

Also gaining momentum is Ayden’s interest and skill in creating

handmade items. Today he’s working on a distressed wooden sign that says “Simplify.” He carefully presses the lettered-stencil to a piece of wood and using a flat bottom sponge, he fills in the letters. He returns with a paintbrush to fill in the gaps and with the swipe of sandpaper his project is completed to perfection.

There are numerous studies indicating that when a child takes an interest in history they grow up to be well-adjusted individuals with a heightened self-awareness, compassion and sense of identity. This 8-year old is well on his way. Depending on the season you’ll find Ayden selling apple cider or lemonade outside the store, he either saves the money to acquire more antiques or has donated to local charities, like Unify Against Bullying.

“He just has wonderful interests that I’m trying to nurture as much as I can,” says Tanya.

In the future, this budding history buff hopes to be a Paleontologist and looks forward to “digging up dinosaur bones.” For now, he’s going to continue his passion for finding old treasures with the hopes of bolstering his personal collection and sale items at the store. Like his business cards say, it’s never too early to love history.

Ayden’s Pickin’s and handmade creations can be found in person at: Country View Primitives . 159 Main Street in Agawam, MA . facebook.com/groups/aydenspickins . countryviewprimitives.com . (413) 977-2590 44 GO LOCAL FEBRUARY 2017

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go local picks

COOL STUFF JUST OUTSIDE YOUR DOOR

NATURAL SKIN PRODUCTS NATURAWL • 2 RIVER ROAD • STAFFORD SPRINGS, CT • (860) 428-5280 NATURAWLBEING.COM • FACEBOOK.COM/NATURAWL

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by Kelly Crossen; aromatherapist, certified raw nutritionist, and shop owner. She makes raw organic plant-based vegan skin and body products using the purest ingredients that are free of parabens, petroleum, sulfates, chemicals, and pesticides. Each item is crafted by hand at low temperatures and in small batches, and most are made-to-order to assure that you receive the maximum freshness, potency, and benefits from the raw ingredients. The packaging is fair-trade, eco-conscious and sustainable plus every product sold plants a tree. NATURAWL products can be purchased at 2 River Road, Stafford, CT or on the website or Facebook page listed above.

HANDMADE TOBACCO PIPES OWL PIPES • AGAWAM, MA • (413) 306-0785 OWLPIPES.COM • FACEBOOK.COM/OWLPIPES • INFO@OWLPIPES.COM

Owl Pipes is family owned and operated by Steve and Ruth LaVoice. Steve was raised in Massachusetts and was always fascinated by watching his grandfather smoke his pipe and smelling the sweet aroma. These fond memories propelled him into handcrafting his own pipes. Every pipe he creates is meticulously crafted and completely unique with the idea that it will be passed down from generation to generation. Ruth packages the pipes with detail and care in beautiful wooden display boxes with small extras before shipping them off to their new owners, who will treasure them for years to come. See Steve’s innovative and creative designs on his website OwlPipes.com 46 GO LOCAL FEBRUARY 2017

HANDMADE LEATHER BAGS EMENY BOUTIQUE • MONSON, MA • EMENYBOUTIQUE.COM EMENYBOUTIQUE@GMAIL.COM

Marissa Brown was always drawn to leather-made handbags. One day she came across a gorgeous, crazy expensive leather bag and was sure she could make one herself. Today, she creates beautiful custom bags that are exquisitely handcrafted. Whether used as a book bag, grocery bag or handbag, they are surprisingly strong and can handle a good amount of weight. Over time they develop a unique worn look like only leather can. All products are completely handmade, cut, stitched, sewn, braided and fastened. No two bags will ever be alike, however the same design can be made by request. Handbags can be purchased at EmenyBoutique.com or at Etsy.com/shop/EmenyBoutique

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(860) 477-1054 860-477-1054 HILLTOP restaurant & bar Serving Lunch & Dinner Italian dishes, Seafood, Steaks, Prime Rib, Burgers, Wraps, Salads, Sandwiches, Chicken and A Variety of Pizzas for Lunch and take out.

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DAY’S END As the sun sets on another day, look around and be grateful. Have gratitude for the family and friends around you, the roof over your head, the breath you take or that incredibly beautiful sunset in the sky.

50 GO LOCAL FEBRUARY 2017

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TEST YOUR KNOWLEDGE - NO GOOGLING!

5

7

HOW MANY WEDDINGS TAKE PLACE EVERY DAY IN THE UNITED STATES?

[A] New York [B] Vermont

[C] Texas

[D] Florida

[A] 1,100 [B] 3,900

[C] 6,200

[D] 7,300

WHAT ARE THE NAMES OF THE TWO LANDMARK STONE LIONS SITTING IN FRONT OF THE NEW YORK PUBLIC LIBRARY IN NYC?

HOW MUCH TIME DOES THE AVERAGE AMERICAN MOTORIST SPEND WAITING FOR RED LIGHTS TO TURN GREEN IN A LIFETIME?

[A] Perseverance & Endurance [B] Persistence & Courage [C] Peace & Bravery

[D] Patience & Fortitude

[A] 2 Months [B] 4 Months

[C] 5 Months

[D] 6 Months

WHAT POPULAR TREAT DID 11-YEAR-OLD FRANK EPPERSON ACCIDENTALLY INVENT IN 1905 AND PATENT IN 1924?

IN THE SHOW “HAPPY DAYS” WHAT WAS POTSIE’S FULL NAME?

[A] Lollipop [B] Popsicle

[C] Chocolate Milk [D] Marshmallow

[A] [B]

[C]

[D]

THE FIRST NASCAR RACE TOOK PLACE ON A DIRT TRACK IN NORTH CAROLINA IN FRONT OF 23,000 SPECTATORS IN WHAT YEAR?

8

[A] 1949 [B] 1923

[C] 1961

[D] 1955

THIS FEBRUARY BIRTHSTONE GETS ITS NAME FROM A GREEK WORD WHICH MEANS “REMEDY FOR DRUNKENNESS”.

[A] [B]

[C]

[D]

APPROXIMATELY HOW MANY GALLONS OF BLOOD DOES A HUMAN HEART PUMP EACH DAY?

[A] 500 Gallons [B] 1,000 Gallons

[C] 1,500 Gallons

[D] 2,000 Gallons

Wyatt Wilson Warren Weber Walter White Willy Wonka

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# CORRECT

IQ

RANK

7-9 5-7 2-4 0-1

160 110 50 3

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The Final Countdown

7 Heavenly Sweet Shops What’s more romantic than a chocolate covered strawberry or a red velvet cupcake piled high with raspberry cream cheese frosting? Treat your Valentine to something yummy and sweet

this year by stopping at one of these local sweet shops. They’ve got a dazzling array of goodies sure to satisfy anyone’s palate.

And who knows, you might just fall in love all over again.

THEME CAKES

BY JOELENE

HIGHLAND PARK MARKET

LA FIORENTINA PASTRY SHOP

TWILIGHT TREATS

2341 BOSTON RD • WILBRAHAM, MA (413) 427-3302 THEMECAKESBYJOELENE.COM If you are looking for a creative theme cake, this is the place to go. Not only does Joelene have unique cakes made to order, she also makes amazing cupcakes, cookies, baklava and more.

236 SHAKER RD • EAST LONGMEADOW, MA (413) 526-0905 LAFIORENTINAPASTRY.COM La Fiorentina Pastry Shop has been serving the finest in Italian pastry, cakes and cookies since 1946. Stop in to their quaint café for an espresso and endless options of delectable treats.

GERRY’S DONUTS

180 WINDSORVILLE RD • ELLINGTON, CT (860) 872-0376 Ask the locals and they’ll tell you Gerry’s is the only place to go for fresh handmade donuts.

From jellies to crullers to chocolate sprinkled, they’ve got the flavor for you. But make sure you get there early, the donuts are so tasty, they always sell out!

54 GO LOCAL FEBRUARY 2017

RUSSO’S BAKERY

739 ENFIELD ST • ENFIELD, CT • (860) 741-7844 RUSSOSBAKERYCT.COM Russo’s has it all... freshly made cookies, pastries, cannoli and cakes, not to mention ready-to-go frozen meals. They have 31 different scrumptious cannoli flavors, 18 of which are available for devouring at any time.

68 BRIDGE ST • SUFFIELD, CT (860) 668-9660 HIGHLANDPARKMARKET.COM Not only is Highland Park Market an amazing family-owned supermarket, their bakery is second to none. They offer a wide variety of signature desserts created by in-store pastry chefs, as well as breads made daily.

GREEN ST • MONSON, MA (413) 471-9866 TWILIGHTTREATS.NET Personalized, unique and delicious baked goods are made to order for any occasion at this licensed home-based bakery.

Many items are also available for purchase at Trinkets & Treasures, 216 Main Street in Monson.

MIDDLE GROUND BAKERY

42 MAIN ST • STAFFORD SPRINGS, CT (860) 851-8900 • MIDDLEGROUNDCAFE.COM You already know Middle Ground Café for incredible breakfasts and lunches, now enjoy yummy cupcakes, cookies, bread, coffee and espresso drinks in their newly opened bakery at the same location in a fun and relaxing atmosphere. Stop by for a visit!

THE REAL ESTATE MARKET CENTER

What distinguishes you from other Businesses in your category?

INTERVIEW WITH OWNER, MICHAEL ROBIE

The plain and simple answer is that I only need to charge “3% and/or 4%” commission when I help you sell your home or condo in order to make a fair and reasonable profit. My refreshing and innovative “3% and/or 4% commission plan” has proven results and can save you thousands when it comes time to sell. We might “discount” the commission versus what others are known to charge but we do not skimp on service & marketing!

Something people might be surprised to learn about you or your business.

Because I rarely do self-promotion advertising I think most people would be surprised to learn that I have actually SOLD more homes in my market areas of East Longmeadow, Longmeadow, Hampden, Springfield & Wilbraham combined than any other competitor dating all the way back to 1999. I am licensed in both MA and CT and service all the bordering towns.

Why should people do business with you?

It’s really a combination of reasons but, first and foremost, my clients always come first. I am a “Full-Time” Realtor with over 27 years of experience, have a great support staff surrounding me and have helped 1,000s of families over the years successfully. Whether you are buying or selling I will always try to help you figure out the best way. We are certainly not a “one size fits all” Real Estate Company.

ATTENTION HOME SELLERS “You don’t have to overpay to sell your home or condo with my 3 and/or 4% plan.”

MICHAEL ROBIE

Call me directly 413-575-7236 for details.

75 North Main Street • East Longmeadow, MA

michaelgrobie@hotmail.com 34 GO LOCAL JANUARY 2017

GOLOCALMAGAZINES.COM 55

56 GO LOCAL FEBRUARY 2017