Go Local | October 2017

October 2017 Volume 3 . Issue 11 golocalmagazines.com

on a roll with auntie cathie

pressing on made in connecticut venture out

All you need for your

Festive Autumn Celebrations!

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A NOTE

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pressing on

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GO ON, YOUR SAY

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VENTURE OUT

From the Editor 15 Minutes of Fame

At Applebrook Farm

Fall Fun Guide

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new this month

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LOCAL TAILS

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ON A ROLL

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local snapshot

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LOCAL PICKS

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made in connecticut

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go eat

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go explore

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local einstein

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local countdown

Kim, Karl & Badlands With Auntie Cathie Magnificent Mushroom Candles, Pumpkin Bisque, Hand Painted Signs American Woolen Company Potato/Parmesan Stuffed Roasted Onions Laughing Brook Wildlife Sanctuary in Hampden, MA Put Your Thinking Caps On 7 Places For Fall Fun

4 GO LOCAL OCTOBER 2017

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While every season has its rewards, for me, fall is center stage. Even though the thought of transforming leaves signals the end of long, warm days, the onset of a changing season serves as a welcome barometer for transformation. Like many, my summer months were jam-packed with activities, obligations and travel itineraries. I’ve been on a hamster wheel of busy - much to my own creation - and looking forward to getting back to a place of introspective peace. I began inventorying my space, noticing a backlog of summer gone by in the corner of my dining room. A stack of Polaroid snapshots, hiking boots, junk mail and vase of wilted flowers (don’t judge) was like a smack in the face. I’m certainly thankful for the experiences these items garnered (besides the mail), but it became very clear that I need to reel it in.

There are so many wonderful dynamics of fall - seasonal delicacies, rich colors, and warm fires - but most importantly it’s the opportunity to focus on our inner worlds.

Transforming leaves serve as a kickstart for positive growth, even if it is just cleaning up the crap littered across my table. As the world downshifts into dormancy, I’m happily skipping at its heels.

This month our collection of stories highlight warm personalities within our communities, and we began in Agawam with Cathie Cappa, better known as Auntie Cathie. The selftaught baker and cook began from humble beginnings and has made her mark on the region as an oasis for people with food-based allergies and even those just looking for a delicious meal. She’s on the rise and on the road; we caught up with her to learn how she spreads happiness through food. In Stafford, we visited Jacob Long at American Woolen Co., where he and his team have a specific vision: to bring exceptional quality worsted and woolen textile manufacturing back to America. Learn all about the intriguing company and how they are bringing back the art of domestic apparel and textile production. Apples are a sure sign of the season and we paid a visit to Applebrook Farm in Broad Brook to celebrate the harvest season. We also rounded up suggestions to enjoy some of falls finest activities, stopped by Foster Hill Farm and found some great local products that signify the season.

To me, October is a wonderful pause between summer’s abundance and the festive months ahead. Truly a season of paradox, my door is wide open for a fresh start. So I started tackling the taunting clutter and created a burn pile (of paper) for the backyard firepit. While I slightly grieve as the beauty slowly slips to the ground, I realize what’s ahead, hearty homemade meals, a balanced life, warm pajamas, good books and the smell of crisp air (not to mention the return of flannels and seasonal beers). I wish you all the best in your adventures and hope each day is greeted with reverence for what’s ahead. Happy Autumn!

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6 GO LOCAL OCTOBER 2017

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your say

BECAUSE EVERYONE DESERVES THEIR 15 MINUTES OF FAME

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s I meander along the back country roads that connect Ellington and East Windsor, I notice signs that tell me I’m heading in the right direction, to Applebrook Farm in Broad Brook.

When I arrive, proprietors Tom and Sharon Muska are hard at work, preparing for the season’s opening day, set for a day and a half after my visit. Nevertheless, they halt their labor and greet me, introduce themselves and usher me into their car for a quick tour of the farm.

On the bumpy ride to the uppermost point of their land, the Muskas banter like the long-married couple they are, finishing each other’s sentences, voices brimming with pride as they give words to everything I’m seeing. That is, row upon row of neat, hand-pruned apple trees, their limbs bearing thirty-seven different apple varieties in various shades from blush pink to scarlet red to golden yellow to almost purple. “Here are the Honeycrisps,” Tom says, “the new star on the block. We can’t grow enough of ‘em.” A minute later, Sharon adds, “Here are the Macouns, and GOLOCALMAGAZINES.COM 11

oh, the Galas, look, they’re beautiful!” There are approximately 1,430 trees on this hilly parcel, and from the top we can see all of them, with a view of the neighboring towns and hills in the far background. It’s a beautiful vista, and Sharon reminisces, “We used to have Sunday picnics up here.”

As we return down the hill, Tom points out the kestrel boxes, wooden nesting houses for American kestrels, otherwise known as sparrow hawks, the smallest falcons in North America. The Muskas participate in the Northeast Connecticut Kestrel Project to help rebuild local populations of these birds. In return for places to nest and trees to perch on, the kestrels prey on the small rodents and insects that can be pests to the apple farmer.

Seconds later, Sharon directs my attention toward an area filled with beehives, telling me they hire a beekeeper to keep bees on their property, ensuring the pollination of the apple blossoms that appear in spring. All of these things seem like gentle reminders of the challenges of growing food, and before we head back down the hill, Tom offers up perfect words for what is going through my mind: “It’s a miraculous thing that takes place here.

12 GO LOCAL OCTOBER 2017

In the winter the trees are dormant – there appears to be no life in them at all, and then, in spring, the process of blossoms and developing fruit all unfolds before me.”

The tour ends and the Muskas invite me into their farmhouse where we sit at a table and continue our talk, starting with a brief history of the farm. In the early 20th century, like so much Connecticut farmland, the land was used to grow tobacco, then became a dairy farm. By the 1970s, the land was overgrown and, claiming a mid-life crisis of sorts, Tom and his father, Grampa Tony, cleared the land and decided to order a few apple trees.

They ordered fifty of your standard varieties like Macintosh and Red Delicious, and when the order came, they received three hundred trees. After contacting the nursery about what to do with the excess order, they were told to keep them. They ended up planting them. When the apples came in a few years later, Sharon says, “We started selling apples in front of the house on a picnic table.”

In the early 80s, some friends introduced them to another family of apple growers in Manchester who took whatever apples

the Muskas couldn’t sell and made cider out of them. By 1985, Tom had quit his career in the oil business and became a full-time apple farmer, naming the farm “Applebrook” since a brook runs through the orchard. They built their own cider mill in the basement of Grampa Tony’s barn. Sharon designed a label using a favorite family photo of the avid fox hunter, and they named the cider after him. Grampa Tony’s Apple Cider is distinct in that it is unpasteurized, 100% apple cider made from hand-picked, washed apples and contains no preservatives. The family’s formula is an optimal tasting blend of various apples with excellent ratios of sugar to acid to aromatics. To ensure safety, their cider is lab-tested before it is sold. From the beginning, people took notice of the exceptional cider, and in 1996, an article in the Hartford Courant praising the product made their cider sales soar.

The family learned a lot of lessons in those early years. Fast forward to Applebrook Farm today. They still make Grampa Tony’s cider, which doesn’t come out until enough of the apple varieties in it have ripened, usually the first full weekend in October.

Tom credits Sharon with having the “brilliant idea” of adding cider donuts to their inventory, a customer favorite made by Donut Dip in West Springfield. Then, of course, there are the apples. Although the cider was immediately popular and still is, the Muskas learned that their best return is from growing and selling a large selection of high quality apples. Tom notes, “People realized, ‘Hey, they don’t just make cider, they grow apples, and they grow good apples!’” In fact, they grow 37 varieties of apples that ripen throughout autumn, meaning the apple harvest season at Apple-

brook Farm can last up to 85 days. Everything they grow, they pick themselves and sell at their farmstand. Says Sharon, “We sell everything we grow and grow everything we sell. And it’s nice, at the end of the day, to sell everything we’ve put out.” An ideal cold-storage system allows them to keep the apples long enough to extend their selling season, which in a good year can last from opening weekend in September into early- to mid-February.

By all accounts, this looks to be a great year. However, that hasn’t always been the case. This year’s crop is particularly bountiful because, due to the drought, last year’s wasn’t. Such is the life of a farmer. As Tom says, “You have to deal with scarcity and bounty, and both are challenges. But our customers have become our friends, and they support us.” Sharon adds, “Yes, one thing that’s really helped us is the whole ‘Go Local’ movement.”

As I bask in the early evening light, with a view of the orchard through the window, I realize our conversation is coming to an end where it began – the ever-growing desire people have to buy high-quality produce from local sources, especially good friends and neighbors. And if they are anything, the Muskas of Applebrook Farm are exactly that – good people growing and selling an exceptional product.

Applebrook Farm is located at 216 East Road in Broad Brook and is open Thursday and Friday 11 a.m. to 6 p.m., Saturday and Sunday 11 a.m. to 5 p.m. Their website www.applebrookfarm.com and Facebook page are updated often to include what apple varieties are currently available and when one can expect Grampa Tony’s cider.

GOLOCALMAGAZINES.COM 13

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Fall is a magical time of year in New England and there are no shortage of wonderful experiences to enjoy in our region. From fun fall events to tasty brews, corn mazes and scenic hikes, there’s no better time to enjoy the season! Here are some highlights to get you roaming in the cool, crisp air!

YOU’RE ON THE RIGHT PATH, TAKE A HIKE! GRANVILLE STATE FOREST . mass.gov/locations/granville-state-forest 323 West Hartland Road . Granville, MA

GOAT ROCK TRAIL . minnechauglandtrust.org Hampden Memorial Park . Main St . Hampden, MA

METACOMET TRAIL SECTIONS 20 & 21 . newenglandtrail.org Trail Head: Corner of Phelps Road & Route 186 . Suffield, CT

PEAKED MOUNTAIN . thetrustees.org Butler Road . Monson, MA

WINDSOR LOCKS CANAL STATE PARK TRAIL ct.gov/deep/windsorlockscanaltrail . Canal Road . Suffield, CT

SOAPSTONE MOUNTAIN . ct.gov/deep/shenipsit 360 Gulf Road . Somers, CT GOLOCALMAGAZINES.COM 15

TASTES LIKE FALL . BREWS & BEVERAGES THE CAMBRIDGE HOUSE BREW PUB . cbh.beer 357 Salmon Brook Street . Granby, CT . (860) 653-2739 WESTFIELD RIVER BREWING CO . westfieldriverbrewing.com 707 College Highway . Southwick, MA . (413) 977-8307 IRON DUKE BREWING . IronDukeBrewing.com 100 State Street . Stockhouse 122 . Ludlow, MA . (413) 624-6258 POWDER HOLLOW BREWERY . powderhollowbrewery.com 504 Hazard Ave . Enfield, CT . (860) 205-0942 BROAD BROOK BREWING COMPANY . broadbrookbrewing.com 2 North Road . East Windsor, CT . (860) 623-1000 COLD CREEK BREWERY . coldcreekbrewery.com 6 Industrial Drive . Ellington, CT . (860) 858-1900 STAFFORD CIDERY . crazycockcider.com 68 Main Street . Stafford Springs, CT

MEADOWVIEW FARMS . meadowviewfarmsouthwick.com 120 College Highway, Southwick, MA . (413) 569-0814 Corn maze, interactive games, kiddie maze, hayrides & more HAYES MAZE . facebook: Hayes Corn Maze 151 East Street . North Granby, CT . (860) 614-0634 Puzzle corn maze, flashlight maze & fall fun CLARK FARMS AT BUSHY HILL ORCHARD . bushyhill.com 29 Bushy Hill Road . Granby, CT . (860) 653-4022 Bakery, U-Pick apples, farm to table cafe & events BROWN’S HARVEST . brownsharvest.com 1911 Poquonock Ave . Windsor, CT . (860) 683-0266 Corn maze, hayrides, fruits & veggies, fall events & more EASY PICKIN’S ORCHARD . easypickinsorchard.com 46 Bailey Road . Enfield, CT . (860)763-3276 Wagon rides, scarecrow building, U-Pick Apples & so much more GARDEN’S DREAM . gardensdream.com 355 Taylor Road . Enfield, CT . (860) 835-6652 Corn maze, garden center, pumpkins & more ELM KNOLL FARM . elmknollfarms.com 153 Moody Road . Enfield, CT . (860)749-9944 Corn maze, sling shots, pumpkin patch & live music on weekends

16 GO LOCAL OCTOBER 2017

JOHNNY’S ROADSIDE MARKET GARDEN johnnysroadsidemarketgarden.com 336 North Maple Street . Enfield, CT . (860)763-1300 Pumpkin patch playground, kids activties & garden center THE APPLE PLACE . theappleplace.net 540 Somers Road . East Longmeadow, MA . (413) 348-9628 Corn maze, orchard fruits, old-fashioned ice cream, bakery & more PELL FAMILY FARM . pell-farms.com 92 Kibbe Grove Road . Somers, CT . (860)763-1643 Pumpkin picking, hay rides, corn maze & fall activties SONNY’S PLACE . sonnysplace.com 349 Main Street . Somers, CT . (860) 763-5454 Day/night corn maze, fun center, pumpkin field & fall activities SCANTIC VALLEY FARM . scanticvalleyfarm.com 327 9th District Rd . Somers, CT . (860)749-3286 Corn maze, pumpkin picking, OK Corral, grill & tons of farm fun JOHNNY APPLESEED’S FARM . johnnyappleseedfarmct.com Orchard, Pumpkins, Corn Maze: 231 Somers Road . Ellington Farm Stand: 185 West Road, Ellington . (860) 875-1000 Apple picking, hayrides, bakery & market stand WESTVIEW FARMS CREAMERY . westview-farms-creamery.com 110 East Hill Road . Monson, MA . (413) 267-5355 Pumpkin patch, farm animals, homemade ice cream, grill & more

GRANVILLE COUNTRY STORE . granvillecheesestore.com 11 Granby Road . Granville, MA . (413) 357-8555 Country store, cheeses, full kitchen, maple products & more CUPOLA HOLLOW FARM . cupolahollowfarm.com 1510 N. Stone Street . West Suffield, CT . (860)668-0859 Jams, jellies, pickles, fudge, farm goodies and local products CONNECTICUT TROLLEY MUSEUM . ct-trolley.org 58 North Road . East Windsor, CT . (860) 627-6540 Rails to the Darkside, pumpkin patch, trolley rides & museum RICE FRUIT FARM . ricefruitfarm.com 757 Main Street . Wilbraham, MA . (413) 596-4002 Homemade ice cream, in-house bakery & seasonal produce BURKE RIDGE FARMS . burkeridge.com 95 Wapping Wood Road . Ellington, CT . (860) 896-0888 Country store, local products, ice cream, petting zoo & nursery TOLLAND RED & WHITE . tollandredandwhite.com 46 Tolland Green . Tolland, CT . (860) 454-0669 Country store, antiques, handmade gifts, toys, trinkets & more For comprehensive information, event details or hours of operation please contact the listing/host directly.

CELEBRATE THE SEASON . FUN, LOCAL EVENTS KANETOBERFEST 2017 . OCTOBER 7 . 12PM-5PM 429 Morgan Road . West Springfield, MA . kanetoberfest.com Live music, pawsome food vendors, White Lion beer garden, live auction, dog contests, kids activities. Benefits Kane’s Krusade see web for admission.

FALL FOR ENFIELD FESTIVAL . OCTOBER 7 . 10AM-4PM Enfield Town Green . 820 Enfield Street . erfcinc.org 50 craft and product vendors , craft-making activities, firefighter fitness demonstration, food vendors & more.

STAFFORD FALLFEST . OCTOBER 14 . 12PM - 8PM Hyde Park . 1 Hyde Park Road . Stafford, CT fb.me/staffordfallfest.com

GHOSTS IN THE GRAVEYARD . OCTOBER 20 . 6:30PM-8PM Longmeadow Cemetery . Williams Street . Longmeadow, MA longmeadowhistoricalsociety.org Tour the Olde Burying Yard of Longmeadow’s and meet the ghosts of Longmeadow’s most infamous residents.

FALL FESTIVAL/TRUNK OR TREAT . OCTOBER 21 . 3PM-8PM Fountain Park . 883 Tinkham Road . Wilbraham, MA facebook.com/wilbrahamchildrensmuseum Decorate your own pumpkin station, community bonfire at 4 pm, food vendors, tractor wagon rides and trunk or treat.

LUANN’S APPLE FEST & CAR SHOW . OCT 13 . 4PM - 7PM 238 Somers Road . Ellington, CT . luannsbakery.com

Craft Beer/Wine/Cider tent, live music from Redhead, Southern Voice & Rhythmic Circus, yard games, food and vendors. Free

Classic car show, free warm apple crisp, free face painting, games fresh pressed cider and more!

ANNUAL AUTUMN SCOOP-TACULAR . OCT 14 . 12PM-6PM Gran-Val Scoop . 223 Granby Rd . Granville, MA . granvalscoop.com

OKTOBERFEST: CULTURES & COCKTAILS . OCT. 5 . 5PM-8PM Springfield Museums . 21 Edwards Street . Springfield, MA springfieldmuseums.org

Local farmers, artisans, crafters & vendors selling their wares, pony rides, tractor drawn hayrides, face painting, live music, a hay maze & pumpkin carving!

Annual beer tasting and homebrew competition. Shake up your museum experience with an eclectic mix of culinary treats and cultural entertainment! $10 Members; $20 nonmembers.

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GOLOCALMAGAZINES.COM 17

GREAT HARVEST BREAD CO

INTERVIEW WITH ROBERT AND JACQUELINE WHITE

What distinguishes you from other businesses in your category?

We mill premium whole wheat on site and blend it with simple wholesome ingredients, including yeast, salt, and honey, every morning. The result is incredibly fresh bread that tastes simply amazing!

Then we use our homemade bread to make delicious sandwiches. We also offer a variety of homemade soups, salads and grain bowls. We think you’ll also love our cookies, cinnamon rolls, Savannah bars & scones, along with specialty breads like “Apple Scrapple” and pumpkin chocolate chip.

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

Great Harvest has been baking bread the way it ought to be for over 40 years, and we still believe in the same phenomenal bread-making process. Our wheat is shipped from the Golden Triangle in Montana and we grind the wheat berries on site every morning on our stone mill. We then use pure, simple ingredients and bake everything from scratch every day.

Most bread today is made with less time-consuming methods and is also much cheaper, and less healthy.

Why should people do business with you?

We have lived in the area for over 26 years and are a family-owned business. We source every ingredient possible locally and believe in supporting the local community. Part of our Mission Statement is to “give back” and so we partner with several of the local food banks and homeless shelters to ensure that nothing goes to waste.

contact

714 Bliss Rd, Longmeadow, MA • (413) 579-8989 • greatharvestlongmeadow.com

714 Bliss Road, Longmeadow Shops • (413) 579-8989 • greatharvestlongmeadow.com 18 GO LOCAL OCTOBER 2017

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 AMBER WAKLEY ! MANDY WIETING

KIM, KARL & BADLANDS STAFFORD SPRINGS, CT

Kim and her husband Karl started with horses but fell in love with miniature donkeys at first glance, “Karl and I were at a horse show and someone was walking around with a mini donkey foal. We just had to get one,” Kim says. They purchased Badlands and two other donkeys from a breeder in New Hampshire and never looked back. They now breed and rescue these adorable creatures at their farm called Foster Hill Farm in Stafford Springs, “People would call and want a donkey for a companion but would not necessarily want a mini or a registered animal. We reached out to Peaceful Valley Donkey Rescue in Texas thinking we could place quite a few rescue donkeys for them. We are now a satellite for PVDR. We placed 35 donkeys last year for them, finding great homes in the northeast.”

Badlands has a ton of personality and Kim says he is similar to a dog, “He greets us every day. When we clean the pens he backs up to us wanting us to scratch his rump with the soft rake. Once he gets his butt scratched, he walks over to the stall door. If we have not latched it completely he knows how to slide the latch over and he lets himself out to look around and see what’s going on in the other pens.” Apparently, he has even taken up a little side work, “We taught him how to carry panniers (baskets) and wear a pack saddle.

He recently made an appearance at a cocktail hour at a beautiful wedding in Greenwich. He hung out with the guests and wore the panniers filled with flowers. He has decided to moonlight at weddings with flowers, water or beer in the panniers. We love him dearly and he has brought so much joy into our lives.”

If you’d like to visit Badlands or the farm, call (860) 729-6310 for an appointment.

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 21

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

s cooler air summons the varied patinas of autumn, many find themselves gravitating back to the kitchen once again. Dormant ovens refresh themselves as roasted vegetables take the place of summer salads and ice cream confections are exchanged for savory, spiced desserts. These warm, unparalleled flavors serve as edible nostalgia - even a ritual - of fall in New England.

For Cathie Cappa, owner and operator of Auntie Cathie’s Kitchen, churning out honest-togoodness dishes and delectables is a fortified family tradition; some of her earliest memories are food related. She grew up in the kitchen, watching her mom create homemade baked goods while her dad served as the family chef. Her grandfather, an accomplished chef, also served as inspiration for her culinary career. Self-taught with a load of industry experience garnered from fast-paced Boston restaurants, Cathie started her career as a dishwasher at the age of nineteen. When a prep cook didn’t show up for a shift, she was promoted to the line and was eventually promoted to night chef. At a time when the GOLOCALMAGAZINES.COM 23

industry was dominated by men - with all her spunk - Cathie took the reins in her first kitchen managerial position.

Later, Cathie moved to Wales, Massachusetts, where she opened “Auntie Cathie’s Roadside Stand,” a notable stop by locals known for delicious baked goods and great conversation. Starting with just a card table and beach umbrella, her business grew quickly and she eventually overhauled a little red barn to accommodate her growing enterprise.

Simultaneously, she delved into the world of gluten-free baking and later found a home in West Springfield, where Auntie Cathie’s Kitchen has been ever since.

On the “west side” Cathie sharpened her focus, creating a quaint cafe and bakery specializing in allergy-free desserts and baked goods, filling breakfasts and healthy lunches. Mismatched furniture, family heirlooms, and funky art make this space feel like home. The menu is transparent, turning to her neighbors for fresh food, Cathie sources much of her meat, produce and eggs from agricultural mainstays like Scantic Valley Farm, Red Fire Farm, and Blossoming Acres. The seasonality of her ingredients creates a fun and rotating menu that’s full of flavor; a clear impetus for her growing business. Moreover, her gluten and allergen-free baked goods and menu has become an oasis for those with food intolerance.

“We set ourselves apart by offering options for people with certain allergies,” says Cathie. “I love being able to feed people - whether it’s a child with a nut allergy or an adult with Celiacs - I feel more like I’m helping people. It’s not a job, I love what I do. It gets even more exciting when I can make food without any allergens.”

From wedding cakes to children’s birthdays and those just looking for a sweet fix, Auntie Cathie’s accommodates food restrictions and is no stranger to special requests. Known as “The Big 8,” major food allergens include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybean. Cathie and her crew make all of their mixes in-house from certified gluten-free and organic flours. Each is purchased in bulk and then blended by hand to create dedicated blends for each bakery item. Meticulous mixes - using everything from rice to sorghum flour - are used to create sought-after items such as cupcakes, brownies, pancakes, and bread. Whether you’re prone to allergies or not, all of Cathie’s menu items are amazingly delicious and satisfying.

Cathie and her staff have created a remarkable, welcoming dining destination that’s beloved by all visitors alike.

24 GO LOCAL OCTOBER 2017

While the food is distinctive, Cathie’s beaming, positive disposition is simply irresistible; she’s a person you just want to be around. Talking through a smile - and signature red lipstick - her personality is authentic and fun. Down to earth, effervescent and diligent, you’ll see her all over Western Massachusetts and Northern Connecticut. She makes regular cooking-demo appearances on Mass Appeal on WWLP Channel 22, has a strong social media following and will be expanding - on and off the road - into Agawam.

Realizing a dream, Cathie will open the doors to her newest bakery in Cooper’s Commons on Main Street this month.

Nestled in the front end of the complex, her bakery will be the newest addition to the historic destination that’s peppered with specialty shops and services. Reminiscent of her barn in Wales, the new bakery has wide wood floor planks, loads of natural lighting and distinctive, vintage features. Even though acquiring the property took several years of thought, Cathie is in love.

“It just screams bakery, coffee and cozy,” smiles Cathie as she explains her concept. “I never thought I would get to the point where I would grow out of West Springfield, but here I am. The new space allows for a dedicated bakery for catering, events and the future. It’s a reinvention of Auntie Cathie’s Roadside in Wales, offering popular items from the West Springfield location, along with bakery items.”

Additionally, parked outside is “Sophia,” a reimagined delivery vehicle that’s ready to hit the road with delectable lunch options and an array of sweet treats. Purchased in December 2016, Cathie rolled Sophia out for the first time at the end of August after spending nearly a year properly planning, constructing and licensing the truck. Systematic as much as she is optimistic, the truck and bakery represent what she hopes her future to be, a place centered in baking and connecting with a community that she loves.

“I love baking, it’s my passion. I cook and love food, but when I bake it’s magical for me. That’s part of the inspiration for the bakery in Agawam,” Cathie says.

While the truck has already hit the streets, the Agawam location is due for a soft open on October 31. In the meantime, you can find Cathie and Sophia at a number of local events such as Kanetoberfest, a Kane’s Krusade fundraiser, on October 7 from 12:00pm-5:00pm at the Morgan Road Pavilion (429 Morgan Road, West Springfield). A staunch GOLOCALMAGAZINES.COM 25

believer in giving to others, she’ll also be baking “cleave cookies” this month, with all purchased sales going directly to the Cancer House of Hope. Additionally, as a toast to the new location, she’ll be offering tasty lunch and treat options from the parking lot of Cooper’s Commons on October 11, 11:00am - 3:00pm. Cathie is excited to take the experience further, looking forward to farmers’ markets, private events and community initiatives in the years to come.

The growth Cathie has experienced is inspiring, an accomplishment she credits to her staff (who she couldn’t do this without) and her remarkably devoted customers.

“I want to give a huge shout out to my customers and staff, who have kindly followed me as I float around from one place to another,” smiles Cathie. “I couldn’t have done it without all of their love and support. I am a ‘follow my heart’ person in such a bad way, so when the urge strikes me to reinvent and I see something I love, I just totally fall and go for it!”

Back in the bakery - between construction projects and booked events with Sophia - Cathie rolls up her sleeves and gathers a collection of organic gluten-free flours to create her wildly popular pumpkin whoopie pies. Using her grandfather’s sifter and assorted kitchen utensils, it’s easy to see that everything prepared in this kitchen has soul. For Cathie, it’s about keeping things simple, staying humble and being thankful.

“I have so much to be thankful for and enjoy my life so much; it goes by so fast,” says Cathie as she rubs the goosebumps from her arms. “Sure I have self-doubt and bad days, but I’m still here - I have a great business with wonderful people around me. I have to spread happiness and share food - it’s an act of love and I want everybody to be loved.”

AGAWAM: 159 MAIN STREET AT COOPER’S COMMONS WEST SPRINGFIELD: 217 ELM STREET (413) 788-0022 | AUNTIECATHIES.COM

CATHIE’S NEW BAKERY IN COOPER’S COMMONS 26 GO LOCAL OCTOBER 2017

INTERIOR OF CATHIE’S NEW BAKERY

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

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WILBRAHAM ANIMAL HOSPITAL INTERVIEW WITH DR. ANDREW HERSMAN

What distinguishes you from other businesses in your category?

Wilbraham Animal Hospital and East Springfield Veterinary Hospital have been family owned and operated for over 30 years. We have added Dr. Lynn Dgetluck to our team of outstanding doctors.

WAH and ESVH offer our clients evening and weekend hours to best accommodate your needs. Our hospitals are fully equipped.

Progressive examinations, full in-house laboratory, digital dental suite, full surgical suite, digital x-ray and ultrasounds are available.

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

Amy Zander and Andrew Hersman grew up in Wilbraham and graduated from Minnechaug Regional High School (1987 and 1990, respectively). They have continued in their father’s footsteps, Dr. Richard Hersman, whose goal was to offer progressive, compassionate care to animals in the greater Springfield area.

Amy and Andy are excited to return to Wilbraham, offering the community the same high level service they have given the eastern Springfield area for 18 years.

Why should people do business with you?

Because we care! We care about our patients’ AND our clients’ well-being. We care about doing business locally. We care about offering the best medicine to the greater Springfield area. The doctors and technicians value each pet, individually; customizing care for the patient based on specific needs. When you visit our hospitals, you are truly a member of our family!

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(We love your animals, but please leave your pets at home. These are people tours).

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SOY CANDLES MARILYN MAE FARM • STAFFORD SPRINGS, CT MARILYNMAEFARM.COM • FACEBOOK.COM/MARILYNMAEFARM

Dan and Beth and their daughter Mae have a very special story.

When Mae was around 10 months old, they noticed she wasn’t using her left hand as much as her right. After having an MRI done, their neurologist told them that Mae had suffered a stroke around the time of her birth. She began seeing a physical therapist to regain control of her left side. Beth and Mae started doing crafts together as part of her therapy, and soon after, Marilyn Mae Farm was launched (Marilyn is their pet goat). Not only do they make soy candles, but also hand salve, lip balm, aromatherapy sachets and more. Products can be purchased at Valley View Farms, 257 Orcuttville Road, Stafford Springs and also on their website.

PUMPKIN BISQUE NUTMEG RESTAURANT & BANQUET FACILITY • NUTMEGRESTAURANT.COM 297 SOUTH MAIN ST • EAST WINDSOR, CT • (860) 627-7094

The Nutmeg Restaurant and Banquet Facility opened its doors in 2007 and specializes in celebratory occasions and gatherings.

Not only do they host weddings, corporate events and parties, they serve incredible lunch and dinner Tuesdays through Saturdays and brunch on Sundays. While you are there for dinner, you’ll want to check out their pumpkin bisque on the evening specials - a perfect blend of pumpkin and fall spices. Their goal at Nutmeg Restaurant & Banquet Facilities is to ensure that you have a memorable experience, top notch cuisine and unmatched hospitality. Reservations are recommended, but walk-ins are also welcomed.

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American Woolen Company

! FRANCEEN MUNSON  J AQUELINE M. SIDOR, JMS ART & PHOTO

our years ago, Warren Mills in Stafford, one of the last, oldest operating mills in the Northeast was preparing to close the doors on its iconic Furnace Avenue building for good. Difficult news to digest - not only for workers facing layoffs - but also the community at large. The 160-year-old mill has roots that run deep into Stafford soil, and has been an integral and critical part of the town’s identity and collective memory. The specter of loss of work, as well as large, empty buildings joining the ranks of other shuttered textile mills along the Eastern Seaboard was grim indeed.

Fast forward to Fall 2017. Not only are the doors open to the new, sleek interior of headquarters, but the spinning and weaving machines are alive and running. They are operated by a highly skilled local workforce, many of whom were employed there previously and who brought an invaluable wealth of knowledge to the process of top quality wool textile manufacturing. Newly named, American Woolen Company is fast making a name for itself with clients such as J. Crew and the U.S. Navy by supplying a superior wool product.

It is proving that not only is “Made in the USA” a possibility, but that “Made in Connecticut” is a concrete reality as well.

“Woven” into this success story is the passionate enthusiasm of CEO Jacob Long, whose dynamic vision has changed the face of doing business at 8 Furnace Avenue. Still in its infancy, American Woolen Company has already taken its first steps. Under Long’s leadership it is striding boldly into new territory, reinventing and redefining the idea of an American luxury apparel brand.

GOLOCALMAGAZINES.COM 33

SUBMITTED BY AMERICAN WOOLEN

Now partnering with the domestic wool fiber chain - as opposed to solely sourcing from industry giants New Zealand and Australia - Long is producing a product that is designed, spun, dyed, woven, and finished in Stafford Springs. Apparel is then sewn in Brooklyn, New York and New Jersey. He insists that “where the product is made is as important as where it is designed” and takes great pride in the fact that no part of the process is subbed out to China or other parts of Asia in cost-cutting efforts. The entire process is U. S. based.

Jacob Long bought the mill from Loro Piana Industries in 2014, an Italian company known for its high end luxury fabrics. The mill had the machinery to produce fine, worsted wool textiles.

Starting with a staff of 22 people, he felt it was essential to restart with workers that possessed a defined skill set, virtually all of whom had worked for the mill previously. He refers to the workers as the backbone of the company and is quick to point out that “machines don’t make a good product- people working good machines make good products.” Long is interested in restoring and preserving the craft of fine textile manufacturing, and wants to elevate the craft to an art form. Currently, five apprentices under the age of twenty-five attest to the unswerving commitment to a quality workforce and to ensure the future of the craft.

American Woolen Company has now grown to 56 workers and Jacob Long is busy with the business of craft manufacturing, 34 GO LOCAL OCTOBER 2017

SUBMITTED BY AMERICAN WOOLEN

producing American luxury wool and apparel. He points out that it is the same mill and the same people, but the product is different and urges workers to think like a fashion mill. His aim is to produce a recognizable brand, tailored to the American textile market. He just completed, alongside a team of three designers, his first apparel collection - a milestone of teamwork, vision, and commitment to excellence. He is, in effect, creating a new industry for apparel manufacturing. It speaks to the rapidly growing trend of provenance. Much like the Farm to Table movement and the desire to know where one’s food comes from, Long wants to be able to trace his distinctively American product from beginning to end. In fact, he wants to be even more specific and prefers to state that his product is “Made in Connecticut.” He clearly takes great pride, responsibility and satisfaction in that claim, with the quality of the product speaking for itself. It is quite simply, the best that can be made.

To naysayers, he points to the recent craft beer phenomenon and the seismic shift that has occurred within the beer industry.

A short time ago, Europe was designated as the top producer of the best, high quality beer - not the United States. Now, craft beer makers have literally erupted all over the country, with the U.S. producing arguably the best beer in the world. European producers are now visiting America to learn how to make a better beer. A complete chain is formed with Long’s model, and he

can control the quality and production of the fabric and apparel from start to finish - he is forming a new paradigm within the U.S. industry.

It is appropriate that American Woolen Company takes its cue from the American textile industry that was booming in the Northeast in the nineteenth century. Indeed, the area witnessed an explosion of textile mills, taking advantage of water based power from the plentitude of regional rivers. The mills in New England employed tens of thousands of people, with vast amounts of money streaming in, spawning a tide of Victorian architecture that flooded the region. It is evidenced in the mansions(where the mill owners lived), grand town halls, fountains, memorials, parks, libraries, schools, homes, banks, etc. that define most towns in this region. One only has to drive through the towns situated near rivers in the Northeast (and almost all are) to witness the enduring mark the textile industry has left on the area.

Warren Mills, founded in 1853, had been a long running mill, providing a great many jobs for scores of workers over the years.

By 1984, however, it was the only surviving mill in Stafford. The U.S. manufacturing base had eroded, with overseas manufacturing taking over as outsourcing to China and Southeast Asia became the norm.

Loro Piana, an Italian firm producing luxury worsted and woolen fabrics stepped in and bought Warren Mills at that time. They upgraded the machinery and provided high quality cashmere, camelhair, and silk to clothiers such as Brooks Brothers, Neiman Marcus and Hart Schaffner Marx. They kept the Warren name, operating as a subsidiary of Loro Piana. Most locals in Stafford will recall the charming brick and ivy covered retail store they maintained, where bargains of exceptional beauty and quality could be had. One could purchase bolts of quality wool as well as cashmere scarves, camelhair coats, suit jackets, yarn and all things wool.

Under the direction of Long, American Woolen Company holds its head high once again. From the steps of Stafford Savings Bank, the ivy covered south brick wall of the main office has been noticeably trimmed, the windows are cleaned and upgraded, and a facelift of the front entryway with handsome granite header

and company logo. It looks thriving, modern, and competent.

The company maintains three facilities on Furnace Avenue and one on West Street, all of which they intend to occupy in time.

Jacob Long believes in this mill. His energy and optimism is palpable. Multi-tasking as CEO, and working with sales and his design team, he divides his time between New York and Stafford.

When asked what inspires him and the product he is making, he mentions the wool tradition itself, and his clients, who inform him of what’s missing from the market, and what they’d like to see. The large volumes of archives from Warren Mills, play a part as well, of course. Talking with him in the spacious third floor design/workroom at headquarters -with its enormous work tables, and inspiration and design boards - felt more like being in a New York City loft than a historic mill building in a rural New England town. Pared down and efficient, the space is indicative of the new brand of business Long is conducting.

His clients are those that respect and believe in his company culture and ethos. As well as American clients, he states that his third largest client is in Japan. One of Long’s goals is to solidify a distinctly American aesthetic. Contrasting with European wool, he explains how his American wool product differs. “It differs in the quality, and color. It has more texture, is a bit more robust.” The American Woolen Company palette differs in its softer greens, blues, and grays. Just as Ireland, for instance, has its tradition of wool abundant with earthy greens, browns, and grays informed by the Isle itself. Environment has shaped the American aesthetic, with its forests, mountains, rivers, and seas, as much as the rugged independence of earlier generations. It is classic and timeless, yet modern and refined. The color palette is fresh, yet traditional.

Plans for the future include re-opening the retail store sometime in the months ahead, continuing to define a uniquely American aesthetic and producing apparel collections. Industry insiders will surely be watching with interest.

American Woolen Company has resurrected a landmark building and a local, specialized industry, which is now an economic asset to the community. We are fortunate to have a viable, thriving mill operating once again in our midst. It is built on a long tradition of skill and excellence, and will continue moving for-

AMERICANWOOLEN.COM • 8 FURNACE AVE, STAFFORD SPRINGS, CT • (860) 684-2766 SUBMITTED BY AMERICAN WOOLEN

GOLOCALMAGAZINES.COM 35

Hocus Pocus Maze

OPEN now thru October 29th!

Giant 8 Acre Corn Maze & Pumpkin Patch Our General Store is full of Fall goods, syrup, T-shirts, gourd art & more. Enjoy a hayride and some delicious CT grown foods featuring our farm-raised beef!

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——— SINCE 1984 ——— 200 North Main Street • North Building, Suite 103 East Longmeadow, MA 413-525-7979 • www.hampdenhearing.com Office hours by appointment, Monday - Friday 9am - 5pm

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OPEN 7 DAYS A WEEK! 524 Enfield St. • Enfield CT • 860.745.0715

COME GIVE US A TRY!

Shop the store that helps Habitat for Humanity build strength, stability and self-reliance through shelter in your community and around the world.

ReStore Westfield 301 East Main Street, Westfield, MA 413-642-8990

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We’re always on the lookout for a unique local business or an outstanding person in the community to feature in Go Local Magazine. So give us a shout!

Store Hours: Tues. 12–5, Wed. thru Sat. 9–6 Donations can be dropped off at the store during business hours or we pick up!

YOU DON’T HAVE TO LIFT

A HAMMER TO HELP 36 GO LOCAL OCTOBER 2017

AGAWAM • EAST LONGMEADOW EAST WINDSOR • ELLINGTON • ENFIELD HAMPDEN • LONGMEADOW • SOMERS SUFFIELD • STAFFORD SPRINGS • WILBRAHAM

Contact: Amber@TheReminder.com

go eat

! RECIPE SUBMITTED BY THE FARMERS’ MARKET AT FOREST PARK

Potato/Parmesan Stuffed Roasted Onions

2 yellow onions (each about 3 inches in diameter), unpeeled Olive oil for brushing onions 8 ounces red potatoes, about 2 medium 1 tablespoon dry white wine 1 tablespoon water 2 tablespoons heavy cream 1 tablespoon butter 2 tablespoons fresh grated parmesan Serves 2

Preheat oven to 375°F. Trim root ends flush with onions (so they will sit upright.) Cut off tops of onions 1” from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil and roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender. While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan.

Transfer onions to a work surface to cool and add wine, water and cream to baking pan.

On top of stove cook cream mixture over moderate heat, stirring until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes. Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture.

Increase oven temperature to 425 degrees.

THE FARMERS’ MARKET AT FOREST PARK is committed to promoting healthful eating and sustainable agriculture in Massachusetts by providing fresh agricultural products from small farms to urban customers thereby building community and preserving farmland. Learn more at farmersmarketatforestpark.com

Mash potato mixture with a potato masher until potatoes are coarsely mashed and liquid is incorporated and force through a food mill fitted with a fine disk into a bowl (or if you don’t mind lumpy potatoes, don’t bother with this step). Stir in parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.

In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes.

GOLOCALMAGAZINES.COM 37

! AMBER WAKLEY

LAUGHING BROOK WILDLIFE SANCTUARY HAMPDEN, MA

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38 GO LOCAL OCTOBER 2017

tontail, Jimmy Skunk, Grandfather Frog (my favorite), Bobby Raccoon and Old Mother West Wind, among others. After his death in 1965, Mass Audubon purchased his home and property, welcoming the plot into the more than 35,000 acres the nonprofit manages. More than 10,000 members, the organization cares for conservation land, provides educational opportunities and advocates for sound environmental practices on state and local levels. Education programs continue on the property, like with events this month, “Reading the Landscape at Laughing Brook” on October 14 and their “Nature Festival” on October 21.

Details for either event can be found at massaudubon.org Whether you visit Laughing Brook or find another way to enjoy the outdoors, I hope your October is filled with fresh air and an amalgam of color!

I AP CH

Hiking in October is quite possibly one of my favorite activities.

Each step provides a spectacular view and the woods are alive with little creatures getting ready for winter’s chill. The cool crisp air is a welcome reprieve from the more humid days behind us. A jaunt in the woods is particularly alluring this time of year with discoverable beauty at every turn.

This month I decided to return to Laughing Brook Wildlife Sanctuary, a 367-acre parcel in Hampden, Massachusetts, owned by the Mass Audubon, one of the largest and more prominent conservation organizations in New England. Once home to Thornton Burgess, a conservationist and author of some of my favorite children’s stories, the property is a unique combination of ecosystems, home to more than 400 plant species and four miles of looping trails.

The trailhead is simple to find, simply by pulling into the large parking lot just off Main Street, near the junction of Glendale and Scantic Road. Walking by a small kiosk describing some of the wildlife found in the woods ahead, the wide path is flat and grassy, leading inward past a pond and over a bridge; this is the Mort and Helen Bates Trail, known to be stellar for birdwatching and animal observation. From there I connected to the East Brook Trail, a nice path that followed alongside a brook and stonewalls before connecting to the Burgess Trail. I turned right onto Neff Loop, a slightly more elevated path that meandered toward the back of the property. Huge glacial deposits sprinkle the woods and towering trees create an enchanting landscape. After a 1.88 mile loop, I reconnected with the Burgess Trail, following the East Brook Trail back to the entrance.

Walking through the woods at Laughing Brook is a nostalgic jaunt, being in a space that inspired some of my favorite books as a kid. Thornton Burgess who “loved nature and all living creatures,” wrote over 170 books and 15,000 stories here: Peter Cot-

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413•566•8015 PIZZERIA & LOUNGE

Aviary Featuring Peacocks, Turkeys, Pheasants & More!

Beer · Wine Spirits · Cocktails

Full Bar Menu Martini Mondays

Trivia Wednesdays!

Starting at 7 pm!

KENO too!

OPEN DAILY 10am-6pm 8 Acres of Corn Mazes •Animals Weekends & Holidays: Hayrides • Pumpkin Picking Live Music Children’s Village

We also have... Pumpkins, Gourds, Squash, Corn Stalks, Indian Corn...

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Today’s Equipment, Yesterday’s Values.

Let us help you stay ahead of winter weather with a wide selection of John Deere and Ariens snow removal solutions!

Stanton Equipment Family owned and operated since 1984

105 S. Main St., (Rt. 5) East Windsor, CT 860.623.8296 • 800.842.8968 www.stantoneq.com 40 GO LOCAL OCTOBER 2017

153 Moody Road • Enfield, CT

Admission: Weekdays $6.00 Weekends/Holidays $8.00 Groups $5.00 (Includes a Pumpkin) Groups, Weekends & Holidays $7.00 (Includes a Pumpkin)

Flashlight Cornmaze & Hayride

Saturday, October 14th, 21st, 28th • 6pm-8pm

$10 (Adult) • $8 (12 & under) • Bring your own flashlights 860-749-9944 •elmknollfarms.com

local einstein

TEST YOUR KNOWLEDGE - NO GOOGLING!

5

7

ACCORDING TO FOLKLORE, WHAT DOES IT MEAN WHEN YOU SEE A SPIDER ON HALLOWEEN?

[A] Cabbage [B] Turnip

[C] Tatuma Squash

[D] Watermelon

[A] Great wealth will come to you [B] You will get alot of candy

[C] A passed loved one is watching over you

[D] You will have 7 years of bad luck

WHAT WAS THE FIRST INDIVIDUALLY-WRAPPED AND SOLD PENNY CANDY IN AMERICA (1896)?

VIEWING FALL FOLIAGE IS A FAVORITE NEW ENGLAND PASTTIME. THIS LEAF IS FROM WHAT TREE?

[A] Tootsie Roll [B] Sweethearts

[C] Candy Corn

[D] Bit-O-Honey

[A] Red Maple [B] Scarlet Oak

[C] Sugar Maple

[D] Walnut

THE WOODSTOCK FESTIVAL IN 1969 TOOK PLACE IN WHAT NEW YORK TOWN?

PUMPKINS CAN BE ORANGE, WHITE, GREEN, OR WHAT OTHER COLOR?

[A] Woodstock [B] Wallkill

[C] Monticello

[D] Bethel

[A] [B]

[C]

[D]

IN THE 1978 MOVIE HALLOWEEN, MICHAEL MYERS STALKS HIGH SCHOOL FRIEND LAURIE STRODE, PLAYED BY WHOM?

[A] Jamie Lee Curtis [B] Sissy Spacek

[C] Jodie Foster

[D] Sigourney Weaver IN 1863, JAMES PLIMPTON FROM MASSACHUSETTS IMPROVED ON THE IN-LINE ROLLER SKATE FROM 1819 BY INVENTING WHAT?

[A] A roller skate without laces [B] A roller skate that could jump

[C] A roller skate that could turn

[D] A roller skate with a brake

8

Blue Red Yellow All of the Above

WHICH IS THE LARGEST LAKE IN CONNECTICUT?

[A] Lillinonah [B] Candlewood

[C] Mashapaug

[D] Hop Brook

# CORRECT

IQ

RANK

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

160 110 50 3

Prodigy Egghead Meh Simpleton

ANSWERS:

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

3

OUT OF WHICH TYPE OF PRODUCE WERE JACK O’ LANTERNS ORIGINALLY MADE?

GOLOCALMAGAZINES.COM 41

The Final Countdown

7 Places For Fall Fun Whether you prefer a slow, meandering walk through a pumpkin patch, sipping wine while admiring fall foliage, or screaming at the top of your lungs in a haunted house, we’ve

got the perfect autumnal activity for you. So get outside, breathe in that crisp air and check out these 7 local hot spots for fall fun.

SCANTIC VALLEY FARM 327 9TH DISTRICT RD • SOMERS, CT SCANTICVALLEYFARM.COM (860) 749-3286 Scantic Valley Farm hosts one of the area’s largest corn mazes (three miles of twisting trails through eight acres) on weekends with harvest fair fun including pick-your-own pumpkins and hay rides. Fun for the whole family!

ELM KNOLL FARM

153 MOODY RD • ENFIELD, CT ELMKNOLLFARMS.COM • (860) 749-9944 Elm Knoll is the place to be in October, no matter what age you are. With corn mazes, pumpkin picking, animals, hayrides, children’s village and live music on the weekends, they’ve got something for everyone. Call ahead for pumpkin picking times.

BROWN’S HARVEST

1911 POQUONOCK AVE • WINDSOR • CT • (860) 683-0266 BROWNSHARVEST.COM Weekend activities include an interactive 6-acre corn maze, hayrides, face painting, paint your own pumpkin and much more! Don’t miss out on their nighttime adventure - bring a flashlight and walk through the night maze, a completely different experience than a daytime stroll.

Check their website for event schedule.

42 GO LOCAL OCTOBER 2017

SILVER BELL FARM

305 SILVER ST • MONSON, MA • (413) 596-4370 SILVERBELLFARM.COM You may know Silver Bell Farm for their incredible Christmas Village, but they’ve got a ton of fall festivities this year too. Visit their farm store filled with ice cream, cider donuts and other seasonal treats, jump on a hayride, visit with farm animals or walk through the pumpkin patch and pick out your perfect pumpkin!

GARDEN’S DREAM

355 TAYLOR RD • ENFIELD, CT GARDENSDREAM.COM (860) 835-6652 Come find Bigfoot in Enfield!

Garden’s Dream corn maze is nearly 5 acres and is fun for the whole family. Allow 90 minutes to complete maze and find all checkpoints. Open 9am-4pm daily.

DEMENTEDFX

530 MAIN STREET, HOLYOKE, MA DEMENTEDFX.COM • (413) 575-5964 You won’t want to miss this. Be the first to jump and scream as you experience the 2017 DementedFX “BioMedCorp.” Tickets can be purchased online or directly at the Haunted House. Check their website for dates and hours. Over 13 years old only.

PELL FAMILY FARM

92 KIBBE GROVE ROAD • SOMERS, CT • (860) 763-1643 PELL-FARMS.COM When autumn rolls around, it’s all good, clean family fun at Pell Family Farm. The events are friendly for people of all ages, especially children 2–7 years old. Whether you’re looking for pumpkin picking, hayrides, corn mazes, or other fall activities, they’ve got you covered.

EAST LONGMEADOW OFFICE SPACE FOR LEASE 280 North Main St. (Rt 83) 1st Floor FREE PARKING for your Employees & Customers 8 Individual PRIVATE Offices

Can be rented Separately OR Combined Open Space + Conference Rooms also Available 2 Offices with Sinks for Estheticians, Doctors, Massage Therapists 1 Office Suite with 4 Private Offices + Kitchen + Open Work Space Private Room with Shower & Sink available for $450/month Private Offices starting at $550/month Office Suite available for $3,125/month

ALL RENTS ARE ALL-INCLUSIVE WITH ALL UTILITIES & MAINTENANCE FEES INCLUDED. Come Reserve YOUR New Office Today!

Call Chris Buendo 413-575-9266 GOLOCALMAGAZINES.COM 43