Go Local | July 2017

July 2017 Volume 3 . Issue 8 golocalmagazines.com

secret’s in the sauce more than just mud authentic fare

Hydraulic Cylinder Service

2 GO LOCAL JULY 2017

NOW

facebook.com/GoLocalMagazines 

new this month

6

A NOTE

11

secret’s in the sauce

8

GO ON, YOUR SAY

16

PICK YOUR OWN

From the Editor 15 Minutes of Fame

Mac Brothers Gourmet Foods

Local Farms

GOLOCALMAGAZINES.COM 3

facebook.com/GoLocalMagazines ï…‹

18

IN THE GARAGE

21

MORE THAN JUST MUD

27

i am local

28

LOCAL PICKS

31

authentic fare

35

go eat

36

kombucha homebrew basics

39

local snapshot

40

local einstein

42

local countdown

Dick Parmelee

In the Woods with Tinkergarden Neil Hoss

Beach Bags, Mattresses, Hiking Book at Macho Taco

BBQ Baked Beans

A Chance Encounter Put Your Thinking Caps On 7 Cool Staycation Spots

413.754.3302 • GEEPV.com SUMMER SPECIAL Receive your choice of a RING Video Doorbell, NEST Learning Thermostat or Amazon Echo with every new contract!

Offer valid through August 31, 2017. New customers only.

GOLOCALMAGAZINES.COM 5

Growing up most of my time was spent outside, especially in the summer months.

The warm weather was an invitation to explore, play and get dirty. We were a horde of free-range kids, jumping from house to house to gather up the gang for a day of fearless fun. We built extravagant forts from scrap wood and bent nails, made questionable Evel Knievel bike ramps, and played on rusted swing sets that aggressively popped out of the ground when you reached the top (I’m surprised there weren’t Tetanus shots involved). Our schedules weren’t filled with an abundance of organized events and our time was wonderfully unstructured. We were commonly told to make our own fun - which usually included a bottle of dish soap and a Slip N Slide. After dinner the neighborhood reconvened to play the classics - sardines, kick-the-can, SPUD and red rover - until the sun went down. We lived independently and free. Aside from just a few visits to the ER, it was brilliant.

I think it’s these beautiful simplicities that made childhood so wonderful. Digitalfree and void of handheld electronics, we were unaware of the outside world. Looking back, it was a liberating life. I understand every generation harkens back to the “good ‘ole days” with wistful reverie, perhaps that’s why I was so enthralled with our feature story this month.

We met Sasha Zatyrka, a local leader of the nationwide movement Tinkergarten, a play-based program reconnecting young children to the outdoors. Inspired by her mom and twin daughters, Ellie and Colby, she’s providing local families the freedom of independent exploration through well-designed outdoor activities. I hope you enjoy learning about their authentic, organic summer experiences.

Just in time for barbecue season we met the McNeff brothers in Enfield who sell their grandfather’s “awesome sauce,” a third generation initiative. We dined with Macho Taco, Agawam’s newest and freshest authentic Mexican family-run taqueria, and learned a little bit about kombucha basics in Stafford Springs. We also explored local opportunities for summer fun - like locating your closest U-pick farm.

Perhaps I look back on summers past with blurry, rose-tinted memories, but feel these positive sentiments help epitomize the months ahead. More and more my soul craves these simplicities summer once provided. Boredom is beautiful and is the foundation of basic happiness.

According to the National Wildlife Foundation, the average American boy or girl spends as few as 30 minutes in unstructured outdoor play each day - don’t be that kid.

I stare at a lot of screens, unfortunately it’s part of this gig, but look forward to gazing more into the smiles of friends around a campfire or at billowy clouds in the sky. It’s the sweetest, shortest season of the year - embrace its joy and play a little every day.

6 GO LOCAL JULY 2017

EDITOR

Amber Wakley

PUBLISHER Dan Buendo

MAGAZINE DESIGN Mandy Wieting

QUALITY CONTROL Carolyn Napolitan

PHOTOGRAPHY

Jacqueline Sidor . Amber Wakley

CONTRIBUTING WRITERS Amy White

VP OF SALES Barb Perry

ADVERTISING

Amy Allen . Matt Avezzie . Kim Barba . Paula Dimauro Scott Greene . Nancy Holloway . Jeanette Grenier Matt Mahaney . Lisa Nolan

CREATIVE

Beth Thurber, Manager . Susan Bartlett Leigh Catchepaugh . Liz O’Donoghue

WILBRAHAM

EAST LONGMEADOW

AGAWAM

LONGMEADOW Route 190

Route 190

SUFFIELD

HAMPDEN

Route 190

SOMERS ENFIELD

EAST WINDSOR

Route 190

STAFFORD SPRINGS

ELLINGTON

A CREATION OF

amber wakley is the editor of Go Local Magazine and is working on summer with nights spent in tents and clothes permeated with the smell of campfire.

The Hersman Family Veterinary Practice

has opened a 2nd location at Wilbraham Animal Hospital!

Welcoming Dr. Lynn Dgetluck who has joined the team at Wilbraham Animal Hospital!

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GOLOCALMAGAZINES.COM 7

your say

BECAUSE EVERYONE DESERVES THEIR 15 MINUTES OF FAME

TONY

SUSAN Retail/Human

CHATT Math Teacher

RACHEL Poet

JEFF Product Manager

AMANDA Bartender

Who or what are you a closet fan of?

Bad Reality Shows

Pop Music

Alien Astronaut Theory

The “Bring It On” Movies

I Hide Nothing

Hanson

What’s your go-to ice cream flavor?

Death by Chocolate

Pink Grapefruit Sorbet

Vanilla Heathbar Crunch

Toasted Almond

Vanilla

Chocolate Chip Cookie Dough

At which store can you max out your credit card?

Nordstrom Rack

Nordstrom or the Bar

Bermuda Cove Pool

An Antique Store

Cabela’s

Target

Sales & Yoga

How To Raise an Incredible Daughter

Retail Sales

Life

Geocaching

Wine Glass

Family, Friendship, Mountains & Ocean

5,000 Little Question Marks

Bottle Crown

Purses, Shoes, Makeup & $$$

Peanut Butter, Blue Cheese & Bacon on a Burger

Egg & Tuna Salad

Cheese & Pickles

Sardines & Tomato Soup

Ketchup & Mac & Cheese

Master Trainer

What could you give a presentaResume Writing tion on with no preparation?

If you had a personal flag, what would be on it?

Picture of the Earth

What weird food combos Brussels Sprouts do you really & Brown Sugar enjoy?

What food is delicious but a pain to eat?

Maryland Blue Crab

Crack & Peel Shrimp

Wings

Tacos

Lobster

Corn on the Cob

What was cool when you were young, but not cool now?

Leisure Suits & Platform Shoes

Acid Washed Jeans

Mustaches

Myspace

Me

Tamagotchis

8 GO LOCAL JULY 2017

LOCAL HARVEST Farmer’s Market

We are back at Longmeadow Shops Every Thursday 2-7pm Rain or Shine

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THE KITCHEN

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IT’S BLUEBERRY SEASON AT DZEN BLUEBERRY HILL

PICK YOUR OWN BLUEBERRIES Call 860.644.4575

Mapquest us at 87 Barber Hill Rd. Broad Brook, CT 06016

for updated information

Bring the whole family to enjoy “Dzens” best at one of the area’s few remaining Pick-Your-Own Blueberry Farms!

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Fresh picked blueberries are also available at Dzen Garden Market in Ellington.

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We also repair Miracle Method® SURFACE REFINISHING and refinish your: Complete bathtub & tile refinishing 541 Center St. • Kitchen Countertops job. One coupon per project Ludlow, MA • Tile Showers & Walls Through 7/31/17. Cannot be • Fiberglass Tubs & Showers 413-589-0769 combined with any other offers.

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413•566•8015 PIZZERIA & LOUNGE

Beer · Wine Spirits · Cocktails

Full Bar Menu Extended Hours for Lounge

KENO now in the Lounge

Come in and

149 NORTH ROAD, RTE 140, EAST WINDSOR, CT TEL. (860) 623-2100 or (888) 457-7778

ESTATE AUCTION EVERY THURSDAY AUCTION & EVENT CALENDAR JULY 2017

Thurs July 6

5:30pm Early Bird Auction 7:00pm Estate Auction

Thurs July 13 5:30pm Early Bird Auction 7:00pm Estate Auction Thurs July 20 5:30pm Early Bird Auction 7:00pm Estate Auction

COOL OFF with our FROZEN

Thurs July 27 5:30pm Early Bird Auction 7:00pm Estate Auction

Drink Specialties

Sat

Daiquiris, Margaritas & More!

July 29 Noon

Live & Online Jewelry Auction

1000’s of pictures at www.goldengavel.com

FREE Delivery to Hampden, Wilbraham, East Longmeadow, Sixteen Acres, East Forest Park and parts of Longmeadow, Enfield & Somers, CT! Grinders • Giant Calzones • Seafood • Salads • Wings & More

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! AMY WHITE  SUE MULDOON

eet Gary and Larry McNeff, the masterminds behind Mac Brothers Gourmet Foods. In the 1930s, their mother’s father, E. W. Stevinson, owned a restaurant in Kansas City, Kansas. Every day, grandpa would make a batch of his favorite barbecue sauce, and every day, he would sell out of it. As Gary says, “In Kansas City, barbecue is king, so if you can sell out daily, you know you have a thing.” The recipe for that sauce was handed down to the McNeff brothers, the third generation to grow up eating what they now call “Grandpa’s Best Sweet and Mild.”

When their mother, who worked for J.C. Penney, was transferred to the Manchester warehouse, the family moved to Connecticut.

But barbecue remained in their blood, instilled in them not only by Grandpa Stevinson but also by their parents, who owned a catering business which featured barbecue, Grandpa’s original sauce, and a couple of riffs off of the original that their father created over the years. Gary gives an anecdote about how cooking has always been a part of their lives, reminiscing about the time his mother broke her arm in a car accident, saying, “I was eight years old, cutting up whole chickens for her.” Although the business closed after their father became ill, the brothers’ passion and talent for cooking remained.

Flash forward to when Gary was working in insurance. During the holidays, there was an employee craft fair which lasted a week.

GOLOCALMAGAZINES.COM 11

Since his colleagues used to beg him to bring in his famous barbecue sauce, Gary made a batch and sold it in mason jars at the fair. He thought the jars would last the week, but he sold out in one day. He ended up coming home each night to jar some more, and sold out each day. He says, “We always knew people liked our sauce but that really drove home how much people liked it.”

Thus, four years ago, when they were living in Enfield with their families, the brothers decided to go into the barbecue sauce business. Gary’s wife, Gina Juliano and Larry’s wife Peggy McNeff, also help with the business, which is named in part for the brothers’ Irish last name and in part after their paternal grandfather whose nickname was “Mac.” Their flair for cooking and innate ability to blend seasonings to create nuanced flavors has led to the current Mac Brothers line of eight barbecue sauces (including the original), two mustards and a hot sauce. Most of their sauces are Kansas City style; two of these, “Warm and Smoky” and “Really Freakin’ Hot”, are based off the original sauce. But they do make a North Carolina style sauce as well, which is more vinegar-based, and is great for mak-

ing pulled pork. Their hot sauce, dubbed “Too Hot for Grandma” is unique in that it is apple based. With any of their spicy products, the brothers focus on flavor, not just heat, as Larry says, “So you still know what you’re eating.”

Considering that barbecue is incomplete without a good rub, the brothers have concocted six different spice rub blends to date. They have mild and spicy versions of rubs for pork and poultry, the same for beef, one for seafood, and a delightful allpurpose seasoning that is both sweet and salty. They have named it “Really Freakin’ Good,” and having tried it, this writer thinks is it aptly named.

The Mac Brothers develop new products based on suggestions from friends, family members and customers. When Larry “caught” his son using a store-bought sauce because it had chipotle flavor, he decided to develop one for Mac Brothers. He says, using his knowledge of what makes a good sauce, he sat down and wrote a recipe including ingredients he thought would blend well together. Then he made it, and the family taste-tested it, and as he says, “I got lucky. It came out just right.” That is how their

“Honey Chipotle BBQ Sauce” came to be, and it comes in both a mild and spicy version.

They also develop products based on their own tastes. For example, Larry doesn’t like horseradish, so he created a spicy mustard that doesn’t use it. And, after discovering black garlic at a garlic festival, they decided to learn how to make it and are currently selling that as well. They buy garlic from local farmers as much as possible, and they slow-roast it for forty-four days following the traditional method created in South Korea. The end result is a roasted bulb filled with black garlic cloves that are spreadable and possess a sweet and savory, tangy and rich flavor that has come to be known as “umami.” It also contains twice the antioxidants of regular, raw garlic.

If there’s one thing the Mac Brothers want to stress about their products, it’s that they are not just for summer, or for dinner, or for barbecue for that matter. The brothers use their own products in many different recipes, some of which can be found on the Mac Brothers Gourmet Foods website, and others on Gary’s food blog, “A Real Dad Makes Real Food”

(arealdadmakesrealfood.blogspot.com). They’ve even made a salad dressing using their “Carolina Sweet BBQ Sauce.” You can find their recipe for baked beans on the Go Eat page of this magazine.

The brothers say that if they can get a person to try their products, they have a nearly 80% buy rate on that initial taste. One couple of loyal customers, James and Sandra Shick, buy Mac Brothers sauces by the case, using them in a variety of recipes all year. James says, “We’ve tried just about everything they’ve made. Their products are phenomenal. Their sauces and spices have so much flavor to them!” Adds Sandra, “The only thing missing from their products is that they don’t come with a chef!”

Mac Brothers Gourmet Foods products are sold at several area farmers’ markets including South Windsor and Coventry, and at food expos and other festivals. Their vending schedule, as well as other information and recipes, can be found on their Facebook page. Their products can also be purchased online with free shipping on orders over $40 within the continental U.S. MACBROTHERSGOURMETFOODS.COM • (860) 986-1145

GOLOCALMAGAZINES.COM 13

watch facebook for daily specials

GRAND OPENING! Dream Nail&Spa

Manicure • Spa Manicure Pedicure • Spa Pedicure Color Gel • UV Gel • Wax Going to the beach or park? Kids in camp?

Order your summer beach / picnic / kids camp lunch packs from us! Choose from a selection of wraps & salads with chips and a sweet... all in a fun “For Love and Food” cooler!

Hours: 7am-3pm Breakfast served until 11am 117 Hazard Avenue • Enfield, CT 06082 860-749-0813

14 GO LOCAL JULY 2017

257 Hazard Ave., Enfield, CT 860.265.3711 Mon-Sat 9:30a-7p • Sun 10a-6p

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.

Our goal is not to get a sale, it is to add another member to the Eyesight and Surgery family who will continue to return to us for all his or her eye care needs.

VISIT OUR NEWLY RELOCATED OPTICAL SHOP at the Physicians Office Center, Suite 101 at

Mercy Medical Center

locations

382 N Main Street, East Longmeadow, MA • (413) 525-8601 299 Carew Street, Springfield, MA • (413) 736-1833

online

www.eyesightandsurgery.com • eyesightoptical@gmail.com

• Specializing in Contact Lenses • Adults & Children 5 Years & Up • Comprehensive Eye Exams • Diabetic Eye Exams • Glaucoma Treatment • Accepting New Patients • Accepting Most Insurances

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 15

Ahhhhh, summer. Time for sleeping late, lounging in the sun, and of course eating fresh, local produce. We’ve put together a list of pick-your-own farms in the area - blueberries, raspberries, peaches, apples and pumpkins, oh my! So wrangle up the kids and pick yourself some of the tastiest goodies in the area.

Be sure to call or check the farm’s website before heading out, weather conditions play a huge part in picking times.

APPLEBERRY FARM

1576 North Stone St • West Suffield, CT • (860) 668-7252 PYO Apples & Raspberries

ART’S BERRY FARM

81 Parker St • East Longmeadow, MA • (413) 783-1909 PYO Blueberries • facebook.com/artsberryfarm

BROWN’S PROVIN MT FARM

443 North West St • Feeding Hills, MA • (413) 786-0495 PYO Blueberries, Raspberries, Apples, Tomatoes, Peppers brownsprovinmtfarm.com

CLARK FARMS AT BUSHY HILL ORCHARD 29 Bushy Hill Rd • Granby, CT • (860) 653-4022 PYO Blueberries & Peaches • bushyhill.com

DRAGHI FARM

379 Scantic Rd • East Windsor, CT • (860) 282-9063 PYO Apples & Tomatoes

DZEN BLUEBERRY HILL

87 Barber Hill Rd • Broad Brook, CT • (860) 871-8183 PYO Blueberries • dzenfarms.com

EASY PICKIN’S ORCHARD

46 Bailey Rd • Enfield, CT • (860) 763-FARM/763-3276 PYO Apples, Peaches, Plums, Raspberries, Blueberries, Vegetables, Flowers & Pumpkins easypickinsorchard.com

16 GO LOCAL JULY 2017

ECHO HILL ORCHARDS AND WINERY 101 Wilbraham Rd • Monson, MA • (413) 267-3303 PYO Apples & Pumpkins (starting in early September) echohillorchards.com

GILSON FARM GREENHOUSES

57 Wapping Rd • Windsorville, CT • (860) 623-0409 PYO Blueberries

KURAS FARMS

1901 Mountain Rd • West Suffield, CT • (860) 668-2942 PYO Blueberries & Raspberries

LOST ACRES ORCHARD

130 Lost Acres Rd • North Granby, CT • (860) 653-6600 PYO Apples (starting in mid September) • lostacres.com

HYDEVILLE FARM

202 Hydeville Rd • Stafford Springs, CT • (860) 684-2335 PYO Raspberries & Apples • facebook.com/hydevillefarm

JOHNNY APPLESEED’S FARM

13 Schoolhouse Rd • Ellington, CT • (860) 875-1000 PYO Peaches, Apples, Pumpkins • johnnyappleseedfarmct.com

SCANTIC VALLEY FARM

327 Ninth District Rd • Somers, CT • (860) 749-3286 PYO Blueberries • scanticvalleyfarm.com

WINTERBROOK FARM

116 Beffa Rd • Staffordville, CT • (860) 684-2124 Blueberries & Peaches

DICK PARMELEE

‘77 CHEVROLET C-10

Dick Parmelee, a “backyard mechanic,” from Suffield, Connecticut was looking for a ‘77 Chevy, in particular, when he found this gem in a newspaper advertisement. Initially a dark teal-ish color, it was much different from what you see here. Acquired in 2006, the original interior was torn and tattered, while the body and engine were in need of a little TLC. For years the truck lived at Dick’s friend’s house in Lebanon, Connecticut, making repairs intermittent and minor, given his second shift job at a rental facility near the airport. Regardless, whatever spare time he could manage on the weekends, went into working on the truck.

“I’ve always been a car guy, I’m a hot-rodder from back in the 1950s,” Dick says with a smile. “I had ‘32 Coupe - of course back then they were easy to come across and I paid just $35 - if I had it today it would be worth a thousand times that amount. I have also owned a ‘56 Chevy, ‘64 Malibu Super Sport and quite a few other nice cars, but I like trucks.”

Dick personally completed all the work on his ‘77 Chevy with the exception of the welding, which his friend in Lebanon com18 GO LOCAL JULY 2017

pleted. He replaced almost everything including the rocker panels, fenders and doors. He also replaced the bed, converting it to a stepside design. Dick helped the truck reach its full potential and personality by adding wooden plank bed panels and a toolbox, if any unexpected repairs should arise on the road.

He also gave the truck a custom paint job, completed with copious amounts of meticulously applied spray paint! In 2015, after nearly 10 years, Dick’s work was finally done. The truck has found a home in his Suffield garage, a space adorned with Chevy signs and hot-rod memorabilia.

“This is just a fun vehicle to drive, it’s enjoyable. It kind of takes you back in history a little bit and I really like the Chevy V8s.

I’ve been a Chevy man all my life, I like the designs, especially years ago when the design meant something. Those vehicles are things of beauty, really. They look nice and had style.”

Dick takes the truck everywhere, particularly to car shows that fit within his work schedule. For him, it’s an enjoyable hobby and he “gets more out of it” having completed the sweat equity that went into repairing his beloved Chevy.

GOLOCALMAGAZINES.COM 21

Collision Repair

• We guarantee the collision repair as long as you own the vehicle • 35 years experience – locally owned • Reasonable rates 34 West Street, Stafford Springs, CT

860.684.9229 rossicollisionrepair.com

HILLTOPrestaurant & bar

860-477-1054

ving Now Ser T

AS BREAKF n.

Sat. & Su 7am to Noon

Elegant

Hilltop Restaurant & Bar offers Dinner & Lunch Traditional Italian dishes, Seafood Specialties, Steaks, Prime Rib, Burgers, Wraps, Grinders, Salads, Sandwiches, & A Variety of Pizzas for Lunch and take out.

Private Banquet Room – Up to 90 people Happy Hour 3-6pm Sun.-Thurs.

Come Enjoy Our Patio & Fire Pit! Spacious Bar Lounge Big Screen TVs 14 Beers on Tap Outdoor Dining

39 Adamec Rd. • Willington, CT | www.hilltopct.net GOLOCALMAGAZINES.COM 19

FREE WiFi

SUPER HERO MONTH! MONDAY NIGHTS

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Half Price Pizza in our Lounge. Dine in only 4-10

Includes Salad, Choice of 3 Entreés and 2 Glasses of Wine

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Our Patio is Open for Outdoor Dining LIVE MUSIC on The Patio THURSDAY NIGHTS

Live Music Friday & Saturday Nights – Visit Our Website for Details

1 Allen Street, Hampden, MA

(413) 566-8324 Visit our website: lacucinahampden.com

Stop Throwing Away $$ on Car Repairs!

Why are you still going to the dealer?

Aren’t you tired of poor service and “overpriced” repairs?

Come to your Hometown Auto Center for great customer service, on time repairs and factory scheduled maintenance. ● ● ● ●

Come to where your neighbor goes for repairs Highest Rated 5-Star Used Car dealer in the area All Used Cars come with a warranty All Services Come with A 3 Year, 36,000 Mile Nationwide Warranty

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Auto Center

Gifford’s Ice Cream Frozen Yogurt Italian Ice 8 Main Street Stafford Springs, CT 860-634-3936 Hours: Mon–Thurs 12pm-9pm Fri & Sat 12pm-10pm • Sun 12pm-9pm

Check our Facebook page for hours and events @ Ice Cream Depot

Now Enrolling for Preschool Ages 2.9 – 5 years Full Day $210/wk 6:30am-5:30pm (any 10 hrs) 1/2 Day $30/day 8:30-11:45am Transportation Available (additional cost) Healthy Meals & Snacks Provided Music Class, Yoga, French Class, Field Trips Come and visit our nature based program, which prepares children for kindergarten all while providing socialization In a nurturing, safe environment.

Whitney Thompson, Program Director 413-301-8860 • whitney@playfulmindslc.com

245 Porter Lake Drive (Located off Converse St. in Longmeadow)

www.playfulmindslc.com

Let Me Help You

BUY, SELL or INVEST in Real Estate.

CHRIS Buendo Realtor/Associate Partner Licensed in MA & CT

Want to sell your home or commercial property?

CALL ME TODAY FOR A 133 West Road, Ellington, CT

tin

t Au

o

g

860.875.8334 a Un derco

20 GO LOCAL JULY 2017

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

I

t’s the early morning hours on the New England Trail at Rising Corners Road in Agawam. Gleaming dew droplets cling to blades of grass, shining like pearls in the warming sun. Down a path of tussled green, Sasha Zatyrka spreads out a blue tarp in the shade of some tall pines. She anchors each corner before arranging groups of small galvanized buckets, colorful strips of paper and boxes filled with mysterious woodland discoveries. Her twin daughters, Colby and Ellie, run barefoot, giggling and chasing one another in circles. As 10:00am nears, a brood of little feet scamper down the same path to join the gathering. Tinkergarten has begun.

At Tinkergarten, local families are exchanging screen time for nature time. Here, kids are encouraged to run free, play and learn in a school without walls. The program “provides the best early childhood learning in the healthiest classroom of all—the outdoors.” Sasha serves as a local Leader, but is just one of the six hundred twenty-two across the country who facilitate outdoor classes where kids learn through expertly-designed curriculum and play-based activities.

GOLOCALMAGAZINES.COM 21

Three groups of people are involved in classes, the certified “leader” who guides the experience, children who are “explorers,” and “guides,” the parents/caregivers of the child. The curriculum is designed in three age groups, 18-36 months, 3-5 years and 6-8 years. Activities are intended to be open ended and can be delivered to mix-aged groups.

Sasha, who grew up in Virginia before moving to West Suffield eleven years ago, says nature was a central part of her upbringing. A love encouraged by her “hippie mom,” she treasures warm memories of gardening, playing by the river and appreciating beautiful sunsets together. Being a Tinkergarten Leader is just one way she is able to pass this legacy on to her girls, two wonderfully adventurous little spirits.

“I have so many memories of being outside, it was and is such a big part of life,” says Sasha. “Really what my mom gave me in childhood – and what makes Tinkgarten feel so special – is having the gift of noticing. In its essence, it’s is all about the mystery, wonder and the joy of it all.”

With simple beginnings, Meghan and Brian Fitzgerald created the play-based Tinkergarten curriculum in Brooklyn, as they came into parenthood. Wanting to give their children exposure to nature – like they had – throughout their formative years, they began hosting classes within community green spaces. Meghan – with a background in education and curriculum development – and Brian – who has found success in the tech industry – set out on a mission to provide an organic program for children ages eight years and younger, and their caregivers. Later, they set up a web-based platform that allowed others training and access to their creative curriculum, thus furthering their mission to “elevate childhood” in other communities across the nation. Founded in 2012, Tinkergarten is now based in Northampton and has grown to 46 U.S. states and has gotten more than 54,000 kids outside.

Their intention isn’t to replace traditional schooling, but rather provide a breath of fresh air and balance to children’s lives. The goal of Tinkergarten is to nurture life-long learning skills like self-regulation, problem solving, persistence, and curiosity. The child-driven program encourages freethinking, making, experimenting, taking risks and yes, getting dirty.

22 GO LOCAL JULY 2017

Sasha, who has a degree in social work, says there’s a rigorous vetting, hiring and training process for new leaders, one propelled by intensive training sessions [ironically] made possible through an in-depth technology platform. Designed similar to a college course, leaders are equipped with a curriculum, teaching materials and deep understanding of Tinkergarten philosophy. Each receives comprehensive training in child and adult development, community outreach, and mentorship on facilitating high quality child-centered, play-based learning in nature. Sessions run in 8-week increments with curriculum that builds from week to week, and season to season.

Tinkergarten’s 75-minute long classes are hosted in public green spaces and collaborative partnerships have been nurtured with park systems across the country. Here, Sasha serves as a passive instructor, offering engaging scenarios that her explorers build upon. Today, for example, they are engaged in the “Home for a Gnome” activity. While the explorers opt to build a fairy home, Sasha asks the group what type of natural objects could be used for its construction. Excited, they race to the tree line to gather fallen leaves, twigs, grasses, rocks and other natural materials. Each returns, sharing what they have gathered and begin to construct the home together. Sasha explains that real animals in the forest also construct their own habitats and the explorers become increasingly curious about the natural inhabitants around them. Seemingly simple in nature the activity promotes collaboration, problem solving, sensory stimulation, imagination, focus and empathy - skills that contribute to school readiness and lifelong learning. A host of other activities – from experimenting with pulleys to making mud pies – fosters communication, creativity, selfreliance and builds motor skills. Best of all, each supportive class takes place in the outdoors, rain or shine.

“There are so many layers of benefits that being in nature can bring to a child, developmentally, but also as stewards of the environment,” says Sasha. “Empathy is a central focus at Tinkergarten, teaching children to care about other people and creatures outside of themselves.”

In an increasingly fast-paced, technologically driven world whimsical free-play in the outdoors is a wonderful reminder to slow down GOLOCALMAGAZINES.COM 23

– a simple concept that is waning. There’s been a dramatic shift in time spent outside, but at Tinkergarten explorers are engaged – seeing, hearing, touching, tasting and smelling the world around them.

Sasha says the program serves as a catalyst for teaching resilience and inventive play develops a child’s mind, body and spirit.

“Their brains are growing so much and any way they can receive sensory information is valuable,” explains Sasha. “There’s value in risk taking and getting messy – later in life it can translate to being able to think messy – like being able to problem solve, figuring out being up against the wall or being okay with uncomfortable.”

Tinkergarten focuses largely on soft skills – patience, communication, flexibility, problem solving – with the idea they will transfer to hard, technical skills later in life. It offers a balance and the opportunity to plant the seeds for children to become successful adults.

This is so exciting for me to be a part of, to have a hand in something positive for their future,” says Sasha. “In my classes – and with my own girls – I’m grateful and proud to see those little seeds being planted and that they’re getting it without explicitly saying, “when you grow up you need to be a good person.”

Not excluding herself, Sasha says many parents have the urge to overprotect their children, but is encouraged by her girls’ independence, which she attributes to their time outside. The approach seems to work. Ellie and Colby – both dressed in pink and covered in dirt - are incredibly sweet, self-sufficient and courageous (not to mention obsessed with picking up litter). They greet their friends coming to class with big hugs and exclaim, “We missed you!” Like their peers, each is curious and contemplative, taking notice of songbirds in the woods and even dripping sap on a pine. Ellie stops and turns, sharing “that stuff is sticky, you might not want to touch.”

For Sasha, being a Tinkergarten Leader is part of a tradition, one she is happy to share not only with her children, but everyone in the community.

“I think it’s even more special for me now because I lost my mom two and a half years ago, I feel like that’s a legacy I’m passing on to my girls; it’s a way to honor her,” says Sasha. “There’s a centering quality in nature and it’s a gift I want to give.”

Tinkergarten classes are available in many communities, including Agawam, West Suffield, East Longmeadow, Wilbraham, Hampden and Enfield. Programs operate year round – to experience the magic of Tinkergarten or to learn more, visit tinkergarten.com

24 GO LOCAL JULY 2017

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One thing that helps us stand out from our competition is that we enjoy good conversation. We strive to answer every phone call personally, although that keeps getting harder as our business continues to grow. But rest assured, if you have to leave a message, WE WILL RETURN YOUR CALL at our earliest opportunity. We are happy to answer any questions you may have, and we will do our best to explain things in a manner that makes you feel comfortable to have us service your home, business, or property.

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Tell us about the music - what’s the lineup?

We have Sugar Ray & the Bluetones, The Johnny Winter Allstars, Vanessa Collier & The Tommy Z Band, The Balkun Brothers, Ricky King Russell & The Cadillac Horns, Kosher Kid & The Incredible Amplifires, and The Coffee Grinders. We are hoping to get James Montgomery, who was our original headliner, to join the JW Allstars.

What are you looking forward to most about this year - what’s got you most excited?

I grew up going to the Shaboo Inn as an 18 year old seeing the best blues bands around. I had every Johnny Winter album he ever recorded.

What role does music play in your life?

Music is something I have to have in my every day routine.

I can’t work if I don’t have some tunes on. I’ve played harmonica since James Montgomery gave me a harmonica at Shaboo and I play guitar, but don’t find enough time to practice.

Looking back on the past few years, what are you most proud of?

I’m most proud that a dream I had came together to bring people to Stafford to hear the music I love. Getting the next generation to know about the blues and see what a fun time everyone can have when these great storytellers come together to get people moving has been very rewarding.

What should people expect?

You should expect to see a lot of friends and make a bunch more for a great value.

You can bring your own food and drinks to the show as long as there is no glass. The show goes all day and you will hear a great variety of blues, most of which will make you want to get up and move on the dance floor donated by Creative Exteriors.

What makes Stafford special to you?

There’s so much to do: from the Speedway, to getting ice cream or cider downtown or eating at one of the great restaurants, seeing a show at the Palace or at the High School. What makes it most special is calling it home now for 24 years and having 3 kids go through a great school system.

Terry and I have such good friends that we will enjoy for the rest of our lives as the next generation comes along.

stafford springs blues fest • aug. 5, 2017 Hyde Park in downtown Stafford Springs, CT Gates open at 10:30am, music starts at 11am STAFFORDSPRINGSBLUESFEST.COM

GOLOCALMAGAZINES.COM 27

go local picks

COOL STUFF JUST OUTSIDE YOUR DOOR

WATERPROOF BEACH BAG BOLD BY TINA • ENFIELD, CT • BOLDBYTINA.COM FACEBOOK.COM/BOLDBYTINA

Tina Nowinski originally created Bold by Tina as a broke college student making Christmas gifts for her family. She’s always been creative and realized she could actually make a business out of it. Tina uses a variety of hand sewn materials to create one of a kind bags, purses, scarves, totes and other handcrafted items. Being a one women shop means she sources fabrics, designs and creates the items. “I wanted my business to represent boldness, make products people loved and could give them that extra “something” they didn’t even know they were looking for,” Tina says. Bold by Tina can be found at the Suffield Farmers Market, as well as on Etsy and Facebook. Contact her directly for personalized items and one-of-a-kind gifts.

HANDMADE MATTRESSES YANKEE MATTRESS FACTORY • 314 SPRINGFIELD STREET • AGAWAM, MA (413) 786-0999 • YANKEEMATTRESSFACTORY.COM

Every mattress Yankee Mattress sells is handmade by them at their factory in Agawam, MA and sold at factory-direct prices in their stores in Agawam, Springfield, Northampton and Greenfield. They handcraft thousands of mattresses each year with the highest quality materials available to make sure each one is absolutely perfect. Combine that with incredible customer service, and you see why they’ve been in business for almost two decades. Not only do they have mattresses, they also carry pillows, mattress protectors and toppers, plus they now have motion beds from the very simple to the luxurious with massage, device charging station and nightlight. Be sure to check them out!

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THE CONNECTICUT WALK BOOK CONNECTICUT FOREST & PARK ASSOCIATION CTWOODLANDS.ORG

The Connecticut Forest & Park Association (CFPA) maintains over 825 miles of Blue-Blazed Trails in Connecticut. Whether you are a day-tripper or long-distance hiker, you’ll find trails suited to every ability and interest. The Connecticut Walk Book is a comprehensive guide to these trails, including detailed, fullcolor maps, mileage/destination tables, and a lay-flat design for ease of use. In this twentieth edition you will find descriptions of the hikes with maps that are clear and easy to read and follow, parking information, and trip-planning essentials. So lace up your boots and experience some of the best hiking in New England. Contact your local bookstore to order this book.

We have moved...

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(L-R): LUCY HERRERA, ANA DIAZ, JOSE DIAZ, EVELYN DIAZ, KANE DIAZ AND GUSTAVO DIAZ

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

C

entral Mexico is a long way from Agawam, Massachusetts, but that’s not stopping the Diaz family.

The menu, conceived by Guerrero-born Jose Diaz and his mother Ana, is simple and authentic – featuring flavors indigenous to their home-city, Iguala. They’ve just introduced one of the areas most genuine Mexican menus with a catalog of traditional eats.

Jose and his family moved to the United States when he was just three years old, first living in Texas before moving to Vermont, where his dad would find work. He says when they first arrived in Central Vermont it was quite an adjustment, coming to a place where no one new Spanish and they had

yet to learn English. Regardless, he remembers a welcoming New England community, one that was helpful; to him it is still very touching. Getting their bearings in Vermont, Ana cooked to preserve the family’s connection to home.

“We always craved that food, particularly my parents since I was so young,” says Jose. “My mother always found a way to find and create authentic food. She couldn’t find the readymade products that you would in Mexico, so she sought ingredients to make foods from scratch. I think that’s a lot of mom’s experience in cooking – working with what she had to create foods you would so easily find in Mexico – with minimal resources to make amazing food.”

GOLOCALMAGAZINES.COM 31

When he and his sister were older and the family had enough money to travel, they went back to their roots in Mexico. “I just loved the food and found where my mom got her cooking skills from – my grandmother,” remembers Jose.

When he turned 18 Jose decided to try life in the “big city,” moving to Los Angeles. He lived there for twelve years, picking up a wealth of experience in the food and beverage industry. He started off as a hotel houseman, setting up tables and chairs, and cleaning. From there, he received a series of promotions through merit-based advancement and eventually became the Director of Food and Beverage for a destination hotel. During a renovation, he was transferred to the East Coast, working in Boston on a task force for a new food and beverage program.

Meanwhile, Ana remained in Vermont, running a popular food truck, Ana’s Loncheria. Setting up at area farmers’ markets and events, she gained a large following over the years. In his free time, Jose would often go up to help, working side-by-side in the kitchen with his mom.

“I’ve always wanted to start my own restaurant; I’ve been managing restaurants for other people for years,” says Jose. “I love cooking, the kitchen and a fast-paced environment. At the convention center I was stuck in the office, managing 400 people and so distant from the customer service and food aspect - everything that had originally attracted me to food and beverage. It’s what I love about the industry.”

With a shared love of good food and appreciation of culture, his wife – Evelyn – encouraged the shift to ownership. Last month they opened Macho Taco, an eatery paying homage to their indigenous origins. At the top of the menu are street tacos, a creative and authentic food that is simple in nature while exploring with authentic flavor combinations. He serves them how “a local” would eat them, a small corn tortilla with protein, cilantro and onions. While the delicious street tacos need no more, they will accommodate those looking for lettuce, cheese and sour cream.

The Diaz family constructed a menu to be like a tacorita. Mexico has one of the most extensive street food cultures in Latin America. Lunchtime or late night, they are popular stops for simple, flavorful food. Using only fresh and made-from-scratch ingredients their menu offers items from handmade huaraches to authentic quesadillas, items that are much different from their Americanized counterparts. Using homemade corn maza, tortillas are pressed on the spot or in small batches when prepar32 GO LOCAL JULY 2017

ing for a lunch rush; Jose wants everything to be as fresh as possible. All items – like taquitos and tacos de guiso – are accompanied with from-scratch salsa and even traditional aguas frescas, fresh flavored waters. From made-daily beans to slowcooked meats, everything on the menu focuses on flavor.

Inside Macho Taco is a visual treat, brightly painted walls contrast against the black and white tiled floor; it just looks fun.

Ana – who has been in town sharing her recipes with the Macho staff – is in the kitchen while Evelyn is working the front of the house and Jose manages operations. They are growing the menu steadily; gradually expanding as the restaurant increases business.

“We try to cook everything as my grandmother would. We don’t have any machines to do any of our work, like tortilla press machines. When we say hand-pressed, we are actually pressing them one-by-one,” explains Jose. “I’ve always dabbled in Mexican food, but I feel the heart and soul of this business is with my mother. She has an endless knowledge of food with a home cooked, old school style of cooking.”

Jose says they’re happy with what they’ve accomplished so far and from the outside it’s hard to determine what’s more authentic – the food or love for family.

“I don’t think there’s anything better than a home cooked meal – whether it’s Mexican, Italian or American - it just tastes different – it’s fresh with more attention to it” says Jose. “We try to be as authentic as possible, just family members who want to offer good food. I don’t think there’s anything better.”

MACHO TACO • 67 SPRINGFIELD STREET (AGAWAM TOWN SQUARE PLAZA) FACEBOOK.COM/MACHOTACOAGAWAM • (860) 986-1145 GOLOCALMAGAZINES.COM 33

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go eat

! RECIPE SUBMITTED BY GARY MCNEFF, A REAL DAD MAKES REAL FOOD BLOG

BBQ Baked Beans Baked beans - when I hear those two words I always think of summer picnics and barbecues. This recipe has been in my family for years - I remember both my mother and my grandfather making it when I was a kid. As is the case with most everything I make, I've changed it a bit - not a lot, just tweaks here and there that I think make it taste better. I'll note where I've made the changes and what they were so if you prefer to do it the "old-fashioned" (and easier) way, you can.

6 cans baked beans (11 oz) 1 medium onion, diced 4 cloves garlic, minced 12 pieces bacon, cut into small pieces 1 1/2 cups brown sugar 1 cup BBQ sauce 2 tsp liquid smoke

This recipe is for a party with a lot of people (at least a dozen). If you're fixing it for your family you can adjust the size accordingly .

Note for vegetarians: If you want to make them vegetarian, start out using cans of vegetarian beans and skip the bacon.

Preheat oven to 350Âş. Drain about half of the beans. Cook the bacon in a skillet over medium heat until it gets crisp. While the bacon is cooking, add the liquid smoke, BBQ sauce and one cup of the brown sugar to the beans and mix it in. Use a slotted spoon to remove the bacon and add the onions (if you want vegetarian beans, simply sautĂŠ the onions in a small amount of olive oil instead). Cook until they are just starting to brown and add the garlic. Remove from the stove and pour the rendered bacon fat, onions and garlic into the beans along with the bacon and mix well. Sprinkle the top with the last 1/2 cup of brown sugar and bake for an hour.

Gary McNeff is a real dad who is quite eclectic and passionate about many things, including cooking.

Family is the most important thing in his life - he and his wife have raised three adopted kids and although only one of them still lives at home, the other two stop by on a somewhat regular basis with requests for their favorite meals. Having grown up in Kansas as the oldest of five kids and very busy parents, Gary learned how to cook at an early age. The cooking he learned growing up was definitely a meat and potatoes, southern style cooking and he still loves anything fried with gravy, but has expanded considerably since then. You'll find his recipes, thoughts on life, and miscellaneous food-related posts on his blog, arealdadmakesrealfood.blogspot.com GOLOCALMAGAZINES.COM 35

! AMBER WAKLEY  AMBER WAKLEY 36 GO LOCAL JULY 2017

“Welcome to my kitchen,” Crystal Morawitz says with a wide smile as she looks up from a boiling pot on her stove. “I’m making kombucha!”

Hailing from Alaska and now living in the hills of Stafford Springs, both she and her partner [in crime], Rob Miltimore, are what you could consider to be modern day homesteaders. With a brood of backyard chickens, a budding garden, and hobbies that include preserving food and craftwork, they both strive for a self-sufficient lifestyle. They make what they can and buy locally what they can’t.

Brewing and sharing the process of kombucha is one of their favorite amusements. Pronounced kawm-boo-chah, the health-enhancing tea tonic is slightly effervescent, subtly sweet and tart in flavor with a slight vinegar aftertaste. Considered a “functional food,” the beverage is made of [most commonly] black tea and sugar. The sweetened tea is then fermented with a SCOBY (symbiotic colony of bacteria and yeast), which turns the tea to a probiotic beverage. Known as an ancient Chinese “Immortal Health Elixir,” the fermented drink is centuries old, but is just now receiving its 15-minutes as a super-juice in the functional beverage industry.

It’s filled with healthy organic acids, living probiotics and beneficial enzymes. Good for your gut, kombucha is known to aid digestion, detoxify, energize, balance and boost immunity – among other functions.

“You start by making a giant batch of tea – I begin with three quarts of water. I’m using four bags of organic black tea and three bags of organic herbal blueberry; whatever you use, seven bags total,” says Crystal while stirring her pot. “You can use any flavor you want, some use green teas and everyone has their preference. There are a lot of variations, but this is the way I know.”

Crystal lets the tea simmer in a large pot for about five minutes, slowly stirring sugar into the rolling boil. Once dissolved, she removes the tea and lets it cool COMPLETELY to room temperature. She then removes the bags, strains any loose leaves and pours the mixture into a large glass jar over the SCOBY and starter liquid before covering it with a breathable lid (you don’t want something tight).

There are many different ways to make kombucha, this is Rob & Crystal’s recipe: 1. Boil 3 quarts of water, add tea bags.

2. Add 1 1/3 cups sugar and stir to dissolve.

3. Let cool to room temperature, all the way.

4. Add SCOBY and starter liquid to tea.

5. Cover with cloth and secure with a rubber band.

6. Set in a warm location out of direct sunlight (70-80 degrees).

7. Do not disturb for at least 14 days.

8. After 14 days, gently remove SCOBY and mix in desired flavors/fruit.

9. Let sit again for another 7-14 days.

10. Remove fruit and transfer liquid to air-tight container.

11. Drink as desired!

Crystal and Rob use a coffee filter with a hair tie around it, but a secured piece of cheesecloth would work as well.

“SCOBY is a living yeast, it’s kind of creepy, but kind of awesome,” laughs Crystal as she points to the gelatinous looking pancake. “When I first started doing this I didn’t want to touch it because it’s so bizarre. After every batch it makes another one of itself, it’s constantly reproducing, feeding off the tea and the sugar.”

Once mixed, let your kombucha sit undisturbed (many how-to websites suggest between 70-80 degrees) and out of direct sunlight. The beauty about kombucha is that it does everything by itself. It should sit for AT LEAST two weeks on the counter; you want to be able to smell a bit of vinegar out of the top. Crystal and Rob say they typically let it sit for about three or four weeks, this is the first ferment. After this first ferment remove the SCOBY (retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch), now you can add fruit juice, ginger, turmeric, fresh or frozen fruit – whatever you like – right into the tea. Crystal and Rob use a variety of produce including mangos, raspberries, strawberries, lemons and blueberries. After, they let it sit for another two weeks.

When the second ferment is complete, strain out the fruit. It’s now time to bottle the kombucha, using containers with a tight seal – Crystal suggests grolsch bottles. It’s now time to refrigerate the kombucha; remember, the longer it sits, the more carbonated it can become.

Rob suggests giving a kombucha a small taste test, versus drinking an entire glass. Some stomachs are more sensitive than others and since it is a yeast product with active cultures, the recommendation is to begin with just a small amount.

Crystal and Rob both stress the importance of sanitization and a sterile environment to avoid contamination. If at any point mold is noticed, throw the entire batch away. It’s recommended that you do some research to fully understand the process and potential benefits.

If you would like to learn more about the process of kombucha and try some of Rob and Crystal’s homebrew, visit them at the Stafford Community Farmers’ Market at Hertiage Park (3 Stafford Street) on Saturday, August 19 from 9am-1pm. Here, they’ll be conducting “Intro to Kombucha” and sharing their passion for brewing – their favorite part of the process! For more info visit staffordcommunityfarmersmarket.com

This article is inspired by hobby homebrewers. Information about the kombucha’s health benefits is for editorial purposes only. These statements about kombucha’s health benefits have not been evaluated by the FDA. It is not medical advice, nor is it intended to replace the advice or attention of heathcare professionals.

GOLOCALMAGAZINES.COM 37

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Allergy Warning: Potterville has a live rabbit.

 JACQUELINE M. SIDOR, JMS ART & PHOTO ! MANDY WIETING

A CHANCE ENCOUNTER The majestic butterfly haphazardly flutters beside us without a care, searching for the perfect nectar-filled flower. She lands and drinks to her heart’s content before taking flight again, as a gentle breeze lifts her towards the sky. We hold our breath willing her not to go, yet honored to have seen her at all.

GOLOCALMAGAZINES.COM 39

local einstein

TEST YOUR KNOWLEDGE - NO GOOGLING!

5

7

WHAT IS A PADEMELON?

[A] Congress Declared Indepenence [B] American Revolution Began

[C] Signing of Declaration of Independence

[D] Wording of Declaration of Independence Approved

[A] An Italian Musical Instrument [B] An Exotic Fruit

[C] A Small Marsupial

[D] A Straw Hat

WHICH ARTIST HAD A ‘BLUE PERIOD’ AND A ‘ROSE PERIOD’?

WHAT IS THE MAIN INGREDIENT OF VEGEMITE?

[A] Claude Monet [B] Pablo Picasso

[C] Georgia O’Keeffe

[D] Frida Kahlo

[A] Yeast Extract [B] Liver

[C] Currants

[D] Black Beans

IN WHAT YEAR WAS THE FIRST APPLE COMPUTER RELEASED?

HOW LONG CAN A COCKROACH LIVE WITHOUT FOOD?

[A] 1970 [B] 1967

[C] 1982 [D] 1976

[A] [B]

[C]

[D]

IN WHICH SPORT DOES THE BOWLER DELIVER THE BALL TO THE BATSMAN?

[A] Rugby [B] Cricket

[C] Bocce

[D] Squash

8

FIRECRACKERS ORIGINATED IN CHINA AS EARLY AS 200 B.C. DUE TO THE EXPLOSION OF WHAT?

[A] [B]

[C]

[D]

THE WORLD’S LARGEST SWIMMING POOL IS LONGER THAN 9 FOOTBALL FIELDS. WHERE IS IT LOCATED?

[A] Chile [B] Egypt [C] Brazil

[D] Switzerland

Go Local!

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We’re always on the lookout for a unique local business, an outstanding person in the community, a special pet, creative craftsperson or the couple that’s been married for 50 years to feature in Go Local Magazine. So give us a shout!

40 GO LOCAL JULY 2017

Bamboo Seed Pods Steam Charcoal

# CORRECT

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RANK

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

160 110 50 3

Prodigy Egghead Meh Simpleton

September 2015 Vol. 1 Issue 10 golocalmagazines.com

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1 Week 2 Weeks 1 Month 2 Months

ANSWERS:

1)D 2)C 3)B 4)A 5)D 6)C 7)B 8)A 9)B

3

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GOLOCALMAGAZINES.COM 41

The Final Countdown

7 Cool Staycation Spots July is the time to unwind and get outta Dodge! But not too far. We’ve scouted out 7 cool local locations to hike, kayak, climb, eat, dance or simply sit back and sip some locally made

wine. So pack up a picnic lunch, load up the backpack, slather on the sunscreen and hit the road for some fun-filled, yet wallet-friendly, staycations.

GRANVILLE STATE PARK 323 WEST HARTLAND RD • GRANVILLE, MA (413) 357-6611 • MASS.GOV 2,426 acres, borders with Connecticut’s 9,152 acre Tunxis State Forest, creating a sense of tranquil remoteness. Walk along the Hubbard River as it cascades through natural rock formations forming pools and waterfalls, dropping a rapid 450 feet in 2.5 miles.

GREEN RIVER FESTIVAL

JULY 14-16 • GREENRIVERFESTIVAL.COM GREENFIELD COMMUNITY COLLEGE The Green River Festival is an outrageous celebration of world class music, great local food, beer & wine, a handmade craft fair, and lots of family games and activities.

Be sure to check out the hot air balloon launches and a spectacular Saturday night balloon glow.

ADVENTURE PARK AT STORRS

2007 STORRS RD, STORRS, CT • (860) 946-0606 STORRSADVENTUREPARK.COM If you are an adrenaline junky, don’t miss this aerial forest adventure park. There are 7 separate trails with varying levels of difficulty. Each trail consists of zip lines and “bridges” between tree platforms made of rope, cable and wood creating over 80 unique challenges. Ages 7 and up.

42 GO LOCAL JULY 2017

FARMINGTON RIVER TUBING

SATAN’S KINGDOM • 92 MAIN ST • NEW HARTFORD, CT FARMINGTONRIVERTUBING.COM • (860) 693-6465 Two and a half miles of splashing fun with three sets of wild rapids. Farmington River Tubing rents specially designed river tubes, life jackets, and a bus ride back to the starting point. Call ahead for daily conditions and hours. Age and height restrictions apply.

BLACK BIRCH VINEYARD

108-109 STRAITS RD • NO. HATFIELD, MA BLACKBIRCHVINEYARD.COM (413) 374-8257 This month, they will be opening a new winery and vineyard, enabling them to quadruple the number of vines to make their award-winning wine. Check their Facebook page for updates on the grand opening.

THIMBLE ISLANDS

STONY CREEK, CT • BRANFORD-CT.GOV Bring the kayaks or jump on a boat tour and check out the largest group of islands in Connecticut, some barely large enough to hold a flock of birds, others are home to multiple houses.

While you’re there, check out the small shops and cafes in the charming town of Stony Creek.

NEW ENGLAND FOOD TRUCK FESTIVAL

JULY 29-30 • 875 MEMORIAL AVE • W. SPRINGFIELD, MA EASTERN STATES FAIRGROUND • NEFOODTRUCKFEST.COM Food lovers rejoice! The largest food truck festival in New England including the area’s most popular food trucks, live music, and family fun is right in our backyard. Tickets are $5 for a day pass (kids six and under are free) and can be purchased on their website.

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44 GO LOCAL JULY 2017