Go Local | March 2018

March 2018 Volume 4 . Issue 4 golocalmagazines.com

Brews & Food rustic hospitality overcoming obstacles...is fun!

Business Services

Come see us at the Home Show!

We are happy to once again participate in the North Central Connecticut Chamber of Commerce’s Home & Product Show on March 10 & 11. We believe in supporting our communities and the local businesses that make them unique.

We hope you visit the Show... and when you do, be sure to stop by Booth #20 and say hello!

A growing business needs more than a bank. It needs a partner! At First National Bank of Suffield, our business lending and cash management services will help you spend more time making money and less time managing it.

From convenient and low-cost business deposit services to lines of credit, commercial real estate mortgages and equipment financing, put our 150+ years as your local community bank to work!

Here at The First National Bank of Suffield, we do business with YOU!

49th Annual NCCCC Home & Product Show March 10th & 11th At the former Walmart location on Prospect Hill Drive/Route 5 (I-91 exit 44)

Personal banking service isn’t a thing of the past.

Personal service is the hallmark of the First National Bank of Suffield.

Find out how we can help you manage your daily finances, give you the tools to create a rainy day fund, and so much more.

Suffield • West Suffield • East Granby • Windsor Locks

860.668.3950 • www.fnbanksuffield.com

National Puppy Day is March 23rd!

Andrew R. Hersman, DVM Lynn Dgetluck, DVM William D. Anderson, DVM Denise A. Chiminiello, DVM Hannah Belcher-Timme, DVM

A Progressive Animal Hospital & Wellness Facility

Wilbraham Animal Hospital 2424 Boston Rd. Wilbraham, MA

413.596.8395

wilbrahamanimalhospital.com 2 GO LOCAL March 2018

Open Evenings & Weekends for your convenience

Family owned for over 30 years!

East Springfield Veterinary Hospital 525 Page Blvd. Springfield, MA (Less than 1 mile from Route 291)

413.739.6389 esvhospital.com

GOLOCALMAGAZINES.COM 3

new this month MARCH 2018 . VOLUME 4 . ISSUE 4

OVERCOMING OBSTACLES...IS FUN! at Movement Terrain

FEATURE STORY >> 19

4 GO LOCAL MARCH 2018

A sort of thrill-seeking endurance-race hybrid, both were drawn to the physicality required to navigate the course as well as the camaraderie that ensued while traversing each element. They were hooked.

6

A NOTE

8

GO ON, YOUR SAY

11

RUSTIC HOSPITALITY

From the Editor 15 Minutes of Fame

With Cook & Food Scientist Yaakov Leeser

new this month MARCH 2018 . VOLUME 4 . ISSUE 4

15

GO LOCAL PICKS

16

GO LOCAL CSA GUIDE

19

MOVEMENT TERRAIN

24

snapshot

27

Brews & Food

30

go eat

32

go local picks

35

Snapshot

36

LOCAL EINSTEIN

38

FINAL COUNTDOWN

Wine Safari, Handcrafted Soap & Axe Throwing

32

Secure the Bounty of the Season Overcoming Obstacles is Fun! Fresh Start

at Cold Creek Tavern Deep-Fried Deli Rolls Local Maple Products

27

BREWS & FOOD

Becoming Clear Put Your Thinking Caps On 7 Egg-cellent Events for Kids

Be part of

11

AGAWAM • EAST LONGMEADOW • EAST WINDSOR ELLINGTON • ENFIELD • HAMPDEN • LONGMEADOW SOMERS • SUFFIELD • STAFFORD SPRINGS • WILBRAHAM Contact: Amber@TheReminder.com

Go Local!

Got a great story idea?

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!

GOLOCALMAGAZINES.COM 5

EDITOR Amber Wakley

Dormancy is a universal strategy of getting through winter (at least that’s what I’ve been telling myself) and as I emerge from the groggy grasp of hibernation, each shedding layer serves as the signal to the new season. I was particularly inward these past few months - retreated, hunkered down and a bit slow moving - I’m not ashamed. When I wasn’t working, which is genuinely a narrow time frame, I regained focus through alone-time and by connecting with like-minded folks. I found daily “happy time,” restored my sleep and reconnected with things that I love (going to bed at 8:30pm, when I can, is definitely one thing I love). Barraged with chronic stress, these reflective days served as an antidote to my typical race-around routine. Somewhere within this lackadaisical disposition I found new energy, probably motivated through some much needed respite and relaxation. Heralded by warmer days and impossibly blue skies, I’m finally starting to wake up.

Renewal and fresh optimism are the harbingers of spring. With growth and change leading the charge, the calendar says it’s time to gracefully transition. In this month’s magazine we stacked the pages with stories to plant the seeds of goals and forward progression. It’s time to wipe the slate clean, get moving and start new [healthy] habits. It’s with this intention that we set out to Movement Terrain in Wilbraham, an epic full body obstacle course simulation that is equally as effective as fun. Owned and designed by Brian Miller, the unconventional fitness facility encourages camaraderie and motivates you to achieve something more than just a workout. In Stafford we get to know Yaakov Leeser, an experienced cook, a curator of pop-up style dinners, a student dedicated to the complexities of fermentation, and who wants help make local, seasonal, fresh food popular again. Later, we revisited Cold Creek Brewery, but this time at their new Tavern where craft beer and a fun menu boosts the slow-growing Ellington restaurant scene. In the spirit of a new season, we also explore regional CSA options, track down locally-tapped maple syrup, and share ideas to get out to enjoy some springtime events.

I love change - when I was little I used to spend hours rearranging the furniture in my room - satisfying these simple impulses still serve as a source of revitalization. I have this fear of stagnancy and when I get bored I lose motivation. As the natural world reemerges let the new season serve as the catalyst for positive shifts in your own life; even if it’s as simple as a change in mindset. Whether you’re inspired to redesign a room or yourself, embrace the sense of renewal spring has to offer. May your days ahead be happy and hopeful...cheers!

24

6 GO LOCAL MARCH 2018

MANAGING EDITOR G. Michael Dobbs

PUBLISHER Dan Buendo

QUALITY CONTROL Carolyn Napolitan

PHOTOGRAPHY

Jacqueline Sidor . Tyler Whaley

CONTRIBUTING WRITERS

Carleton Whaley . Amy S. White

ADVERTISING

Amy Allen . 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 looks forward to our planet beginning its tilt toward the sun and bringing warming weather to New England!

“Your home should tell the story of who you are.”

— Jacqueline Varni, Pecoy Designer

At

We are going to work to understand your needs.

We will respect your finances and your time.

We promise integrity, quality, craftsmanship, and a positive experience.

Let your story be told!

www.pecoy.com | 215 Baldwin St. | West Springfield, MA | (413) 781-7008 GOLOCALMAGAZINES.COM 7

your say

BECAUSE EVERYONE DESERVES THEIR 15 MINUTES OF FAME

MARCELLA Barista

TERI Potter

AUSTIN Fund Accountant

MIKE Bartender

TYLER Photograper

COLIN Art Director

Griffin

Dragons

Minotaur

Hippogriff

Goblins

Shapeshifters

If you could go anywhere, where would you be headed?

I’d go back to France!

Beautiful cities with great food

Denmark

The coast of Italy

The Flying Scotsman 4 Caledonian Road London, NI 9DU

The nearest habitable planet

What’s the weirdest thing you’ve ever eaten?

Sweetbreads

Fresh, raw conch

Jellyfish

Gator nuggets

Pig’s eyeball

A scorpion

BS

Mao

Cribbage

Blackjack

Cribbage

Magic: The Gathering

Favorite thing to do in a snowstorm?

Binge Netflix

Work

Play Monopoly with family

TV and beer

Looking out the window

Wearing my pajamas all day

What’s something you recommend to everyone?

Writing!

Never stop evolving!

Camp at the Allagash River!

Hike

Sing loud, even if it’s bad.

Bladed Combat

“Los Vino” by Otros Aires

“It Don’t Mean a Thing” by Louis Armstrong

“Shake it Off”

by Taylor Swift

“You’re Still a Young Man”

by Tower of Power

“Take On Me”

by A-ha

Free time

Frolf

Fishing

Not being cold

My birthday

What’s your favorite mythical creature?

What’s your favorite card game?

“Welcome To The The song you Black Parade” can’t help but by My Chemical sing along to...

Romance

What are you looking forward to most this summer?

8 GO LOCAL MARCH 2018

Vacation!

Whether you are looking for a Realtor, a Contractor, a Property Manager, a House Si er or someone to help with clean­outs and estate sales, The KW Cardinal Team and I are here to assist you – We will do whatever it takes.

WE BUY HOUSES TOO!

Please contact us for a FREE no obliga on consulta on.

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860.882.4969

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MUSIC

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Children Birth to Age 5 ★ Swingin’ Spring Fun ★

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

Classes Held in Longmeadow. East Longmeadow and Wilbraham

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LOUNGE SPECIALS TUESDAYS

Pop Up Taqueria Enjoy Authentic Mexican!

3 Tacos ................... $595 Quesadilla .............. $695 Mucho Nachos ...... $795 THURSDAYS

Specialty Burgers $795 8 oz. Fresh Ground Sirloin!

Italiano • Ragin’ Cajun All American • Mushroom

Try one with the Weekly Beer Special!

Live Music Friday & Saturday Nights in The Lounge – Visit Our Website for Details BOOK YOUR NEXT FUNCTION WITH US! Contact Lori at lacucinagreenhouse@gmail.com 1 Allen St., Hampden, MA (413) 566-8324 Visit our website: lacucinahampden.com

Law Offices of

ATTORNEY KATHERINE GARVEY Specializing in

Elder Law & Estate Planning Medicaid Planning, Family Law and Probate Law Licensed in MA and CT

413.219.4667

Shrub Trimming, Removal & Transplanting Hydroseeding • Sod • Overseeding Mulch Installation & Bed Edging Walkways & Patios

Eric Weichselbaumer, Owner

www.avalanchelandscapedesign.com

Let Me Help You

BUY, SELL or INVEST in Real Estate.

1350 Main Street, Suite 312 Springfield, MA • 413-273-7171

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Car, Truck, Boat, Motorcycle, Padlock, Cessna, Gumball Machine… Whatever it is!

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Atty. Katherine Garvey, LLM in Estate Planning and Elder Law

Yep – we gotta key for that!

Licensed in MA & CT

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Chris@ResultsBegin.com www.ResultsBegin.com 10 GO LOCAL March 2018

LOCKSMITHS 977 St. James Ave., Springfield, MA 732-8538 • www.servulocksmiths.com

CT Reg. LCK161

! CARLETON WHALEY  T YLER WHALEY

WITH COOK & FOOD SCIENTIST YAAKOV LEESER A few weeks ago, I sat with friends and strangers around an empty table, waiting to be served. Through the window, we had a view of the train tracks that crisscross through Stafford Springs.

Soon, the cook emerged from a back room and set plate after plate before us, each better than the last. There were Stafford-inspired cocktails, a signature “Front Lawn Salad,” sweet potato bisque, a creamy potato gratin and root mélange, and the food simply kept coming.

For each of these courses, the cook would sit down with us, sip a “Stafford Mule,” eat, and chat. This was, surprisingly, not a fine dining restaurant. We were in a basement owned by a mutual friend, and our cook was Yaakov Leeser.

As experienced as he is as a cook, he is just as dedicated a student at the University of Connecticut, studying microbiology and focusing on food fermentaGOLOCALMAGAZINES.COM 11

tion. Or, as he likes to say, “he’s getting a Master’s in cheese.”

Although this was the first of such dinners, Yaakov promised it wouldn’t be the last for the residents of Stafford. This pop-up-dinner style of cooking is something that is becoming popular with talented, underground chefs, and is something that Yaakov hopes to bring to this area and beyond.

I met with him days later. We drove out to a remote field, another unorthodox place to create a kitchen, and yet that was exactly what he did. We made a fire atop a frozen patch of earth.

Yaakov settled a small, cast iron pan and Dutch oven on the burning logs. Smoke curled around them as he chopped onions, carrots, and celery, then poured stock and chickpeas along with them into the kettle. The smell of smoke and spice filled the air.

“Should I add tomato jelly?” he asked me, and before I could ask what tomato jelly was, nodded to himself and emptied the jar into the kettle.

When I asked him when he first started cooking, he gave a wry smile and responded, “I’ve been around food all my life.” A simple, but meaningful phrase he picked up from his grandfather, who owned a bakery most of his life.

“I say that because I realized that my relationship with food, like my grandfather’s, was a bit more intimate than most people would think of. Growing up, my mom had a first edition, signed copy of The Moosewood Cookbook. It’s early farm-to-table, and focuses on moving vegetables to the center of the plate. I worked through that entire cookbook when I was young, pretty much early high school. Oh, wait—cooking fat,” Yaakov said, interrupt12 GO LOCAL MARCH 2018

ing himself. Suddenly, he bounded away to his supplies, returning with a knife and a block of boursin.

“Cheese is fat,” he said to himself. It sizzled as it hit the cast iron, and Yaakov smiled. Beneath his years of experience and study, it’s easy to imagine that same look of excitement on his face as he worked through early recipes in The Moosewood Cookbook.

As I helped him stoke the fire, I asked how it felt going from cooking meals for a hundred people, something he has done for years at the Isabella Freedman Jewish Retreat Center, to cooking private dinners for only a dozen or so.

“It’s a mental shift. All of a sudden, I’m not cooking quarts of rice, or cycling eight pans of roasted squash through the oven.

Everything all happens at once, which means I can pay more attention to the ingredients. I can go to a farmer’s market, pick individual vegetables, and be really intentional, so that every ingredient I’m serving is equal to the final product.”

When I asked if his studies in science had influenced his work as a chef, he said “Hugely.”

“There are a few chefs nowadays who are food writers, food scientists really. Kenji Lopez-Alt. Alton Brown. Dan Pashman. These guys are teaching you to cook based on their work saying ‘I’ve fried an egg a hundred different ways—this is the best way to do it.’ It’s a scientific, research-driven approach to learning how to cook. It’s not just ‘this is the way my bubby did it.’ Although that is important, because your bubby did it the best way she knew how.”

“The reason I started studying fermentation is because I have my

roots in the agricultural side of food. We have a handful of animals that we eat in North America, and only a few more families of plants. But once you start fermenting things, you’re dealing with hundreds, thousands, tens of thousands of species of bacteria. And the flavors you get go up in complexity and variety from a few species and families to tens of thousands.”

When I asked what he enjoyed most about hosting a private dinner, he said, “Cooking is a fun pastime, but what’s really fulfilling is seeing people dig in. I grew up sitting down with my parents and sister every day for dinner. Usually, we were still sitting and talking long after we’d all stopped eating. That’s the payoff for me as a cook. It’s radical hospitality. It’s telling a group of people ‘You’re gonna sit down, and all you’re gonna worry about is enjoying yourselves.’”

Eventually we talked about the planning of his meals.

Although he himself is not a vegetarian, he mainly cooks vegetarian cuisine, for health reasons as well as those of ecological sustainability.

“I suppose it’s harder to grow a cow than to grow a corn,” I joked.

“Well, that’s it,” he said. “To grow a cow, you grow an acre of corn. But instead of that acre of corn feeding a hundred people, it’s going to feed a cow, and then a few people will get fed by the cow. But you’re serving much lower quality food to much fewer people.”

We sat back as the fire crackled before us. Dead husks of corn littered the ground, and small, almost fluorescent green buds sprouted through the ice and mud. Suddenly, it seemed fitting that Yaakov Leeser should choose to create a cooking experience out of a spent cornfield.

“So,” I asked him, “what do you want to do in food? And how does it tie into the way you view the food world as a whole?”

“That’s a big question,” he said. “I want to help people figure out what food is, I guess. Food isn’t something that comes out of a package, it’s the skilled combination of very good ingredients…I want to move the vegetable to the center of the plate, and move that vegetable from a distant field to a local field. I want to help make local, seasonal, fresh food popular again. What I want to do in the food world is democratize it. I hate that word, democratize, but I like what it means. I think that’s better for the health of the planet and for the people eating the food.”

When the cooking was done, we extinguished the fire and returned to the familiar basement in Stafford to eat with friends. The food was, once again, incredible, and I look forward to my next meal with Yaakov Leeser.

Where caring is the only thing that surrounds you.

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go local picks

COOL STUFF JUST OUTSIDE YOUR DOOR

HANDCRAFTED SOAP BASIC BARS SOAP • STAFFORD, CT • BASICBARSSOAP.COM BASICBARSSOAP@GMAIL.COM • FACEBOOK.COM/BASICBARSSOAP

Owned by husband and wife team, Adam and Dorrie, Basic Bars Soap offers the best quality products for everyday life. Born out of the love of simplicity, each is free from preservatives, toxins, and unnecessary fillers/chemicals. Every ingredient in their bars are there for a reason - to nourish, protect, or help your skin’s ability to heal. Made to help support a healthy lifestyle, household, and planet, the Stafford-based company offers a drove of great scents, from Chamomile Tea to Lemongrass, Cedar Wood, Patchouli Lavender, and many more. Organic, sustainable and eco-friendly, these ideals are first in choosing ingredients for this soap. Basic Bars Soap are sold at: Mill Pond Country Store, BellaNess, Cozy Corner Boutique, (Stafford).

See website for complete retail list and special events.

WINE SAFARI PRESENTED BY THE ZOO IN FOREST PARK • FORESTPARKZOO.ORG 1350 MAIN STREET, NINTH FLOOR ART GALLERY • SPRINGFIELD, MA

The Zoo in Forest Park is hosting its first-ever Wine Safari! The concept of Wine Safari is unique to our area. Six to eight tasting stations will be set up throughout the 9th floor art gallery where guests can sample wines from different parts of the world, such as Australia, Chile, Italy, France and the United States. Each station – and each geographic region represented – will feature animals from The Zoo in Forest Park that are indigenous to that particular area. Guests will be able to sample wine, interact with the animals, and learn about the animals’ natural habitats. Admission ($35, 21+) includes the wine tasting, animal interactions and a variety of hors d’oeuvres. A cash bar will be available. Thursday, March 29, 2018 from 5:00 PM – 8:00 PM.

AXE THROWING AGAWAM AXE HOUSE • 396 MAIN STREET • AGAWAM, MA • (413) 654-6789 AGAWAMAXE.COM • FACEBOOK.COM/AGAWAMAXE

The Agawam Axe House was created to bring people together while introducing an entirely unique sport to the area. Axe throwing is a safe sport enjoyed worldwide and even closer to home, throughout Canada and the United States, but has not yet come to New England….until now! The indoor throwing range currently consists of 8 throwing lanes, where competitors can get a unique experience in a casual, and exciting atmosphere. They offer several axe types and instructors make The Axe House the best place to awaken your inner warrior.

While the most important objective is to have fun, this exercise also gives people an opportunity to learn a new skill and blow off some steam!

GOLOCALMAGAZINES.COM 15

from your farmers....

As the earthy smells of spring settle in, our craving for farm fresh goodness only grows with the rising temperatures - a gold rush of vibrant veggies and fresh fruit is just around the corner. Want the freshest produce on your table this year? CSAs are a great way to secure the bounty of the season while flavors are at their best. With many pickups at the farm or centralized locations, CSA produce doesn’t travel far, is harvested at the peak of ripeness, supports local business and provides a deeper connection to the food you eat.

16 GO LOCAL MARCH 2018

cupola hollow farm

1510 North Stone Street . west suffield, ct (860) 668-0859 . cupolahollowfarm.com cupolahollowfarm@aol.com Tucked away in the quiet hills of West Suffield, the farm is a special gem and testament to New England agriculture. The farm consists of 59 acres and offers a CSA with a variety of not only vegetables, but also fruits and flowers. While quantity depends on what is being harvested on the farm each week, vegetable shares generally include 5-8 varieties and up to a half-bushel of fresh vegetables. CSA offers many different delicious varieties and also some unusual vegetables not normally available in stores.

ety of fruits and vegetables are picked at optimum ripeness and boxed for you on pick-up day. Each week your CSA share box will reflect the season with a mix of fresh and tasty produce; vegetable selection includes whatever is in season and available: tomatoes, peppers, squash, beans, carrots, turnips, onions, salad fixings and more. Fruits may include strawberries, raspberries, blueberries, plums, peaches, apples and Asian pears. The CSA season runs approximately 20 weeks, starting in mid-June and running through October.

granny’s place

844 Main St . agawam, ma . (413) 335-7610 grannysplaceagawam.com grannysplace09@comcast.net A family owned and run local farm stand with a large variety of products and produce depending on the season - everything from spinach, salad greens, peas, most summer vegetables, winter squash, potatoes and apples. There will be 18 weekly distributions, June 8 through September 28.

Green Acres Fruit Farm

exciting vegetables that members will find in their CSA farm shares this season. Membership includes PYO at the farm, newsletters, seasonal events & access to bulk order produce.

scantic valley csa

244 Hampden Road . East Longmeadow, ma (413)627-2718 . scanticvalleycsa.org sites.google.com/view/scanticvalleycsa pomeroysvegfarm@yahoo.com Scantic Valley CSA is a collaboration of small farms Pomeroy Vegetable Farm, D&R Farm and Crow River Farm - in Hampden County. Fitting with the unique patchwork of the area, farms are small and tucked into neighborhoods around Springfield. All vegetables, fruits and herbs are grown free of synthetic pesticides and herbicides with sustainable, soil-enriching practices. Enjoy a wide variety of items, such as flowers, peas, herbs, melon, beans, greens, root veggies, summer veggie staples, and other farm favorites. Whole, half and working shares available.

868 Main St . wilbraham, ma . (413) 596-3016 FACEBOOK.COM/GREENACRESFRUITFARM greenacresfruitfarm@outlook.com

DOWN TO EARTH FARM CSA

5 Michelec Road . stafford springs, ct (860) 851-9617 . getdowntoearth.org csa@getdowntoearth.org Down to Earth is a grassroots foundation for the development of sustainable local food systems through organic educational farming. Members share in the work of growing and harvesting, and receive a weekly share of fresh vegetables, grown according to the CT Farmer’s Pledge (to produce fresh food using organic principles and practices, and sustainable land stewardship). Shares are picked up at the farm once a week during a 20-week harvest season (approximately midJune through November 1). A typical share averages out to about 8-10 lbs. of fresh vegetables per week.

The farm grows approximately 30 different types of vegetables over the course of the season.

Easy Pickin’s Orchard

46 Bailey Road . Enfield, ct (860) 763-FARM . easypickinsorchard.com farmerb@easypickinsorchard.com Easy Pickin’s Orchard first opened in 1992 and operates as a pick-your-own farm that utilizes a low spray program based on an integrated pest management (IPM) approach. A vari-

There will be 24 weekly distributions from July-December.

Each distribution will include eggs, veggies, and fruit/berries for one low price. Distributions are individually customized to include your preferred vegetables and to eliminate those varieties you may not care for. Farm shares may be used or converted to prepaid farmstand credit at any time. All crops are sustainably/organically grown with no GMO or GME seeds or feed.

oxen hill farm

1434 Hill Street . Suffield, CT (860) 214-5104 . oxenhillfarm.com farmer@oxenhillfarm.com This family-run farm prides itself on delivering wholesome, quality produce and flowers (over 200 varieties) in a USDA Certified Organic farming system. The 18-week summer CSA usually begins in early-mid June and ends in early-mid October.

red fire farm

7 carver street . granby, MA (413) 467-7645 . redfirefarm.com thefarmers@redfirefarm.com Red Fire Farm has been growing delicious organic food in Massachusetts since 2001. Heirloom tomatoes, crisp salad greens, tender tasty carrots, hearty golden potatoes...these are just a few of the many

simpaug farms

1393 Sheldon Street . west suffield, ct (203) 431-7166 . simpaugfarms.com info@simpaugfarms.com Committed to feeding the community with clean, high-quality, flavorful food. Fruits and vegetables are grown without the use of chemical pesticides, and animals are pasture-raised with no antibiotics or hormones. Each share includes an assortment of 5-12 varieties of fresh vegetables, with accompanying herbs, berries, and occasional preserved items from the farm kitchen. Additional products, such as meat and eggs, may be purchased through the online grocery and included with delivery.

For pricing, CSA details and specific pickup locations (many producers offer various sites) for the 2018 season, please contact farm directly.

This is not a comprehensive list, if you would to be included in future publications, please contact: amber@thereminder.com

FIND YOUR LOCAL, SEASONAL EATS! CISA Community Involved in Sustaining Local Agriculture • BUYLOCALFOOD.ORG BUY CT GROWN Where to find CT Grown Products • BUYCTGROWN.UCONN.EDU LOCAL FARMERS MARKETS Many have year-round markets • LOCALHARVEST.ORG LOCAL FOOD ASSOCIATIONS CTFOODASSOCIATION.ORG • MASSLOCALFOOD.ORG

COMMUNITY GARDEN • COMMUNITYGARDEN.ORG LOCAL CO-OPS WILLIMANTICFOOD.COOP • RIVERVALLEY.COOP LOCAL SPECIALTY MARKETS • AGRILICIOUS.ORG DEPARTMENT OF AGRICULTURE • CT.GOV • MASS.GOV GOLOCALMAGAZINES.COM 17

Hydraulic Cylinder Service

N OW O F F E R IN G

Service That Never Misfires 4 Prospect Hill Road East Windsor, CT

860-623-0140 Fax: 860-758-4493

18 GO LOCAL March 2018

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

S

ix years ago when Brian and Tanya Miller competed in their first Obstacle Course Race (OCR), the two fell in love with a new species of sport. A sort of thrill-seeking endurance-race hybrid, both were drawn to the physicality required to navigate the course as well as the camaraderie that ensued while traversing each element. They were hooked.

Brian, who has always maintained a level of physical fitness - first as a hard rocking metal head and later as adventure sport enthusiast - envisioned the relatively new sport as a unique personal and professional adventure. He had spent years as a machine shop manager, overseeing daily operations to ensure production cycles were met, from design to fabrication. However, after climbing, jumping, crawling, swinging, and balancing over elements of the OCR - with 40-some teammates - he developed a new passion for not only overcoming personal challenges, but helping others overcome their own.

“That’s how this whole idea started to blossom,” says Brian. “I couldn’t get the concept of opening this type of gym out of my head.”

Employing his knowledge and experience, he began developing visual GOLOCALMAGAZINES.COM 19

OWNERS BRIAN & TANYA MILLER

concepts using computer-aided design technology. Through the software program he drafted construction concepts through photorealistic rendering and then simulated the performance of each conceived obstacle element. During the process of exploring design ideas, he was [happily] laid off from the machine shop.

“Knowing him for as long as I have, he has always done stuff like this,” laughs Tanya. “When we were kids, his bedroom was filled with LEGO, Tinker Toys and Erector Sets - Brian has always been building.”

“Plus I’m twisted and like to have fun,” says Brian, sticking his tongue out at his wife.

The two grew up just one house away from one another in the Sixteen Acres section of Springfield, MA. Tanya explains “we’ve never not known each other.” While they went their separate ways after high school, they reconnected later in life and now have three kids between the two of them. Brian, who is much like a kid himself, says [snickering] their lifelong friendship is “the cutest part.”

With Tanya’s support Brian pursued the new venture, touring droves of potential sites together for what would become 20 GO LOCAL MARCH 2018

Movement Terrain. However, when they happened upon the former Collins Paper Co. in Wilbraham, they knew they found their home.

Situated along the Chicopee River, just before the high arches of the Cottage Avenue Bridge, the historic mill serves as a facade for their functional fitness obstacle-course gym. Sprawling 13,000 square feet in Building 2, the space is an interplay of old and new, with wide doors opening to a “gym” experience unlike any other. Imagine an agility course meets playground. Inside are monkey bars, cargo nets, pyramids, climbing walls, pegboards, suspended elements, hanging ropes and rings, quintuple steps - and so much more. Members crawl, scale walls, carry sandbags, climb ropes, swing, jump, and most importantly, encourage one another to improve their fitness goals.

“It’s a sneaky, fun workout and the next thing you know, you’re realizing results,” says Brian. “Counting reps just doesn’t have the same level of excitement.”

There’s an overwhelming sense of camaraderie here, one surely perpetuated by the authentic, light-spirited nature of the owners. Seemingly always smiling - or on the verge of a

joke - their positive attitudes are infectious. Movement Terrain is truly a place for everyone, not just those training for an obstacle course race, but also individuals and families wanting to build strength - even those who are the most timid.

His goal was to create a place where people greeted physical activity with excitement, versus begrudged obligation. Instead of singular body movements, the experience is focused on utilizing a variety of muscle groups. He gestures to a father-son pair traversing “the wall” across the gym.

“Look, he’s getting a workout while his son’s running around having fun. His son challenges him to different obstacle course races and that’s where his real workout comes from,” explains Brian.

At Movement Terrain, activity-based exercise comes in many different forms. For those looking for a little cardio the “Bubble Ball Arena” helps contribute to the aerobic energy-generating process. The giant, soft ball is equipped with shoulder harnesses and handles inside; the inflatable system turns adults and kids alike into human bumper cars. Surrounded in a cloud of protection, Bubble Balls are a hilariously entertaining game that becomes a sneaky workout. Similarly, monthly (BYO) Nerf Wars offer structure, exercise, teamwork and agility - more devious exercise - since these group events are outrageously fun. They’ve also found themselves hosting birthday parties (for all ages), home school groups, field trips and family days; the parent/kid aspect has become a pleasant, unforeseen part of their business.

“I really like seeing parents and kids working out together as a family - I didn’t really expect that aspect,” says Brian. “I think the most satisfying part of all of this, seeing people naturally high five and support one another. It’s an element that I truly enjoy about this business - plus I can play my own music.”

For those looking for something more serious, Movement Ter-

GOLOCALMAGAZINES.COM 21

MOVEMENT TERRAIN . 176 COTTAGE AVENUE . WILBRAHAM, MA . (413) 348-9646 . MOVEMENTTERRAIN.COM . FACEBOOK.COM/MOVEMENTTERRAIN

rain’s OCR Training is a full body obstacle course simulation incorporating the inside and outside of their expansive facility. The allweather workout has participants run, carry, flip tires, joust spears and drag cinder blocks. If Obstacle Course Racing is your sport, this fitness experience builds endurance, burns fat, and increases strength. Best of all, all members are surrounded by passion, positive energy and unequivocal support.

“It’s a cool thing you see here, that camaraderie and community.

The workout groups are always high-fiving and congratulating each other; people feel supported in their endeavors,” says Brian. “This the kind of environment I was hoping for and it’s turning out to be just that way.”

An OCR workout is completely unique to each individual. Depending on height or body type, participants negotiate each obstacle to best meet their ability, whatever that may be. With safety a top priority, Movement Terrain will soon be adding beginner obstacle course training to the gamut of circuit training classes for adults, kids (6+) and families; every instructor offers modifications and beginner variations for each element. The facility is also equipped with plenty of weights, kettlebells and equipment, if you want to do something more traditional.

In an effort to keep “the adventure alive” Brian plans to perpetually design new obstacles and components that will add or replace existing elements. “That’s how we like it, always changing, always evolving, never a chore, always a choice. Let’s keep it fun, mix it up and try new things. Explore your fitness thing.”

22 GO LOCAL MARCH 2018

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We share a strong commitment to family values, and it comes across in the way that we do business. We always make an effort to treat customers as a part of our extended family - with courtesy and respect. We pride ourselves on our ability to provide high quality services at fair and competitive prices.

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.

GOLOCALMAGAZINES.COM 23

 JACQUELINE M. SIDOR, JMS ART & PHOTO

FRESH START

As the landscape shakes the layers of colder days, the world’s true colors begin to shine through. Spring’s warm, gentle breath signals a fresh start with new adventures; let it pique your curiosities and explore new possibilites.

24 GO LOCAL MARCH 2018

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All Homemade with The Freshest Ingredients!

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I

! AMY WHITE  J AQUELINE M. SIDOR, JMS ART & PHOTO

n our November 2016 issue, we did an editorial on Cold Creek Brewery in Ellington, and in it, owner Jamie Boucher is quoted as saying, “Even when we expand I don’t want to move out of here as we’ve hopefully built up a lot of goodwill in town and that will help us move forward.”

State regulations and restrictions on what can (beer) and cannot (liquor and food) be served in a brewery are among the reasons the Bouchers hoped to add to the Cold Creek family of businesses. But mostly, expansion was something their loyal customer base wanted and kept asking for. When the brewery was still going strong past the two-year mark at 6 Industrial Drive, Jamie and his wife Kelly stayed true to their word. They moved forward with the opening of Cold Creek Tavern at 175 West Road (Route 83) in the Meadow View Plaza. This unique eatery brings craft brews, a comforting pub menu, entertainment and that Go Local spirit that this area is known for to the slowly-growing Ellington dining scene.

Let’s begin with the beverages. What the Bouchers essentially did is move the tap room out of the brewery (although is still open afternoons Wednesday - Saturday for take out crowler/growler fills). That move allowed for more production space at the brewery, and for the tavern, which is classified as a restaurant space, to offer a wider variety of food and beverages. First off, the tavern has a full bar, something the brewery couldn’t offer.

GOLOCALMAGAZINES.COM 27

They even carry a few local liquors, such as Connecticut Valley Distillery Smuggler’s Rum. There is a focus on local craft beers, including (of course) their own. Four taps of the 12-tap system are dedicated to Cold Creek’s ever-changing brews. The other taps, however, flow with craft beers (mostly local or from around New England) in various styles as well as Stafford Cidery hard cider. The bottle selection includes a variety of domestic and imported beers, so yes, one can come in and get a bottle of Bud Light. During Happy Hour, which is from 4-6 p.m., drafts are 20% off and bottles are $3.00. Loyal customers can participate in the tavern’s “Mug Club” - for an annual fee, club members get one free 18-ounce mug a month plus one on their birthday, and also receive discounts on craft beer pours.

Let’s talk about the menu next. Kelly enthusiastically says, “A plus to the tavern is we can feature Steve’s awesome food here!” “Steve” is Head Chef Steve Daigle, who describes his menu as something different, with a twist or a play on the ordinary. Most notably, beer is a key ingredient in several of the tavern’s offerings, specifically their Beer-Brined Wings, Bavarian Pretzels and Beer Cheese, and Beer Sausage Sandwich. There are seven different grilled cheeses (because, as Chef Steve says, “Who doesn’t like a good grilled cheese?”) including Crab Cake Grilled Cheese, Taco Grilled Cheese, and the signature Buffalo Chicken Grilled Cheese, all of which are served on Texas toast.

Mahi Mahi or Firecracker Shrimp Tacos and Pulled Pork on a brioche bun are among the other sandwiches, and there are several burgers on the menu including Spike’s Skeleton Key Burger, which is topped with pepper jack cheese, fresh jalapeno, and the house-made Tavern hot sauce which contains Skeleton Key Bone Dust, a local seasoning made in Coventry, as one of its elements. All sandwiches and burgers are served with Deep River (CT) Potato Chips, another local favorite.

Rounding out the menu are appetizers, Mac N’ Cheese Bowls (with or without Buffalo chicken), salads and side dishes along with specials that are most often made with beef from the neighboring J.T. Farms.

The kitchen is open until midnight Sunday-Thursday and 1 a.m. Friday-Saturday, making it a perfect late-night spot.

28 GO LOCAL MARCH 2018

Let’s focus on another thing that makes Cold Creek Tavern stand out – games and entertainment. On Tuesday nights, “DJ Chef Steve” (Daigle) leaves the kitchen to bring trivia to the tavern. He projects questions on the many televisions located throughout the space and players use their electronic devices (think IPhones, IPads) to access an app and answer the questions. He incorporates music videos for fun and makes it fast-paced and entertaining for all involved. USB outlets on the bar and free WiFi ensure that players’ devices will last the night. On Wednesdays, there’s Music Video Bingo with “Klonk” from local radio station 102.9 The Whale. Players are shown about 30 seconds of a music video which they then must identify on their bingo cards. Themed rounds such as “Our Chefs’ Favorites” and “Break-Up Songs” add to the amusement. During these game nights, the bar runs Happy Hour pricing on beer. Tavern dishwasher James HeathRingrose and local Matt Beckius both play the occasional acoustic guitar night for entertainment too. Says Kelly, “We’re trying to make this be a place where people want to spend time.”

Finally, let’s talk about community. Ellington is a small town where the sense of community is strong. The Bouchers have done an amazing job incorporating that sense into their tavern, perhaps because they live here, too. Kelly humbly states, “We’ve made an effort to feature some of the businesses in our community.” This is clear in the tavern’s offering and use of several local products like Skeleton Key seasonings, J.T. Farms beef, Stafford Cidery cider, and Deep River potato chips. That local feeling is also echoed on the tavern’s walls which feature photographs of people and places from Ellington’s past. Kelly credits the town’s Historical Society for helping her find these. She says, “The town’s been very supportive – the First Selectman, the Ellington Historical Society, the Planning and Zoning Committee, and the built-in base of people who like our beer.”

Cold Creek Tavern is open Sunday – Thursday from 11 a.m. – 1 a.m. (kitchen closes at midnight) and Friday – Saturday from 11 a.m. – 2 a.m. (kitchen closes at 1 a.m.). You can find out more about them on their Facebook page.

GOLOCALMAGAZINES.COM 29

go eat

! RECIPE SUBMITTED BY AMY S. WHITE

Deep-Fried Deli Rolls Everything you love about a classic deli sandwich, but all wrapped up! These “Deep-Fried Deli Rolls” make great use of the deli meats and cheeses that already live in your fridge. Might we suggest trying these with your leftover corned beef from St. Paddy’s Day? The fried outer shell will crackle against your teeth as the warm meat and melted cheese on the inside dribble down your chin. And talk about versatile - if it can be a sandwich, it can be a deli roll!

12 egg roll wrappers 12 slices deli meat of your choice (ham,

corned beef, roast beef) 12 slices deli cheese of your choice

(American, Swiss) Condiment of your choice (mustard,

Thousand-Island dressing, bleu

cheese dressing) 12 servings vegetable of your choice

(pickle spear, cabbage, lettuce)

Fill a large frying pan about 1/3 of the way full with cooking oil and heat the oil. Lay down an egg roll wrapper and in one corner place a slice of meat and then a slice of cheese over it.

Spread the cheese with a thin layer of your chosen condiment and top it with the vegetable.

Roll as you would an egg roll, from the diagonal, tucking the sides in at the halfway point.

Fry in 3750F cooking oil in batches until golden brown.

SUGGESTED COMBINATIONS: The St. Paddy’s Day Leftover corned beef, Swiss cheese, thousand-island dressing and a cabbage leaf.

The Classic Smoked ham, American cheese, mustard and a pickle.

The Steak house Special Roast beef, Swiss cheese, bleu cheese dressing and a leaf of Romaine.

Amy S. White is a food blogger and writer whose original recipes are influenced by her travels. She is a regular contributing writer for Go Local Magazine and Connecticut Food and Farm Magazine. She won a Connecticut Agricultural Journalism Award in 2016. She lives, teaches, cooks, eats and writes in eastern Connecticut.

30 GO LOCAL MARCH 2018

No Gimmicks, Just Great Service for 38 Years!

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Extended Hours for Lounge

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Featured Drink Nights including Martini Mondays

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Grinders • Giant Calzones • Seafood • Salads • Wings & More

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Open 7 Days | www.giospizzeria.com

Personal & Corporate Income Tax Preparation Accounting Services • Financial Planning & Consulting

Come for your Bra fitting, and leave feeling lucky!

Let The Bra Ladies put Health, Comfort and Beauty back in your life!

We offer custom sizes that offer comfort and style!

High-end shapewear bras, lingerie and consignment bags & shoes

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go local picks

COOL STUFF JUST OUTSIDE YOUR DOOR

LOCAL MAPLE PRODUCTS As the long, hard winter gives way and the temperature gently begins to climb, a new season begins in New England – it’s tapping time. There’s nothing sweeter than the quaint image of cascading maple trees in the countryside bearing iconic galvanized buckets gathering sap. Maple sugaring is a long-standing tradition in New England and our local producers are working to maintain this authentic point of pride. To help celebrate “Maple Month” in Massachusetts and Connecticut, we rounded up some local commercial and hobbyist producers - going local never tasted so sweet!

THE MAPLE HUT River Road . Agawam, MA themaplehut.com . (413) 789-6477 FERRINDINO MAPLE Glendale Road . Hampden, MA ferrindino.com . (413) 519-7101 Check Out >> 2018 Ferrindino Maple Party!

Saturday, March 17, 9AM-5PM HYDEVILLE SUGAR SHACK Hydeville Road . Stafford Springs, CT hydevillesugarshack.com . (860) 916-9645 BRADWAY’S SUGAR HOUSE Bradway Road . Stafford Springs, CT 860-684-7112 MAPLE CORNER FARM Beech Hill Road . Granville, MA maplecornerfarm.com . (413) 357-8829 RIVER'S EDGE SUGAR HOUSE Mansfield Road (Route 89) . Ashford, CT riversedgesugarhouse.com . (860) 429-1510 Every producer is different and maple products vary by sugar house, please call ahead for details, boiling times and activities.

GOLOCALMAGAZINES.COM 32

Countdown to Spring at For Love & Food Café

Food Fresh Made to Order Ask how we cater specifically to your event Hours: 7am-3pm Breakfast served until 11am 117 Hazard Avenue • Enfield, CT 860-749-0813

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

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Early Bird Auction Estate Auction Early Bird Auction Estate Auction Early Bird Auction Estate Auction Early Bird Auction Estate Auction Early Bird Auction Estate Auction

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Terms: Cash, Checks, Master Card, Visa, Discover, Debit Cards.

Subject to errors and omissions. 18% buyer’s premium, 3% discount for cash or approved check, all sales final.

GOLOCALMAGAZINES.COM 33

34 GO LOCAL March 2018

 JACQUELINE M. SIDOR, JMS ART & PHOTO

BECOMING CLEAR

Many of us are already thinking spring - even on cool mornings - busy creatures are on the move. Let this lifting white curtain serve as tangible inspiration to see things clearly. Appreciate the beauty and get ready to greet the sun.

GOLOCALMAGAZINES.COM 35

local einstein

TEST YOUR KNOWLEDGE - NO GOOGLING!

IN CHEERLEADING, WHAT IS THE PERSON CALLED WHO IS ON THE TOP OF STUNTS?

IN 2007, THE SONG “UMBRELLA” WAS RELEASED

BY WHAT SINGER? [A] Britney Spears [B] Rihanna [C] Ellie Goulding [D] Natalie Cole

[A] Bird [B] Flyer [C] Ace [D] Crown

WHO FIRST SUGGESTED THE IDEA OF DAYLIGHT SAVING TIME IN 1784?

WHAT DOES THE IRISH PHRASE “ÉIRINN GO BRÁCH” MEAN? [A] “Ireland Forever” [B] “In Ireland We Trust” [C] “Ireland Is Home” [D] “Ireland Comes First”

5

7

[A] John Hancock [B] Thomas Jefferson [C] John Adams [D] Benjamin Franklin

WHICH STATE IS THE LEADING EXPORTER OF PEANUTS PRODUCING 42% OF ALL PEANUTS IN THE U.S.?

[A] West Virginia [B] Iowa [C] Georgia [D] Alabama THE FIRST AKITA DOG IN THE U.S. WAS PRESENTED BY THE JAPANESE GOVERNMENT IN 1938 TO WHOM?

THE BARBIE DOLL DEBUTED IN MARCH OF WHAT YEAR? [A] [B] [C] [D]

8

1959 1961 1955 1965

NAME THIS BEAUTIFUL SPRING BLOOMER.

[A] Franklin D. Roosevelt [B] Helen Keller [C] Anne Sullivan [D] Dwight D. Eisenhower

[A] Tulip [B] Crocus [C] Phlox [D] Hyacinth

WHICH AUTHOR WROTE “LITTLE WOMEN”?

# CORRECT

IQ

RANK

[A] Josephine March [B] Louisa May Alcott [C] Harriet Beecher Stowe [D] Laura Ingalls Wilder

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

160 110 50 3

Prodigy Egghead Meh Simpleton

36 GO LOCAL MARCH 2018

ANSWERS:

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

3

Think Spring!!!

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St. Patrick’s Day Decorations Green Carnations by the Stem or Dozen at

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Large Selection of Vegetable & Flower Seeds for 2018!

OUR HOMEMADE

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Enjoy A Fresh Farm Share!

Donuts There’s Only One...

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180 Windsorville Rd (5 Corners Plaza) Rt. 74 • Ellington, CT

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413.566.2285 itsallaboutmehampden.com Hours: Tues - Fri 10-6, Sat 10-5 GOLOCALMAGAZINES.COM 37

The Final Countdown

7 Egg-cellent Events for Kids As the flagship event of spring, Easter offers the opportunity for fresh-air festivities and exciting family fun. From egg hunts to art classes, there’s a whole gaggle

of events to entertain little local scavengers - so mark your calendars and hop on over to one of many activities taking place throughout the month!

EASTER BUNNY FUN!

TROLLEY MUSEUM • 58 NORTH ROAD E. WINDSOR, CT • CT-TROLLEY.ORG The Easter Bunny will be roaming the grounds and posing for pictures from 11AM - 3PM. Each child will receive an Easter Egg with a surprise inside when they complete an Easter Egg Scavenger Hunt. Take as many trolley rides as you want! March 24-25 & March 30-31. Visit web for pricing.

EGG-STRAVAGANZA

TEXAS ROADHOUSE • 12 MALL STREET SPRINGFIELD, MA MacKid Spring Egg-Stravaganza, “Trunk or Treat” style event. Collect egg-filled treats from local Friends of Macaroni Kid! There will be arts and crafts, yoga for kids, balloon twisting and more. Saturday, March 24, 2018 from 1PM -3PM. Register for free at: springfield.macaronikid.com

FOOD-ALLERGY SAFE BAGS

SCHOOL STREET PARK • 418 COREY ST • AGAWAM, MA FACEBOOK.COM/LIONSCLUBAGAWAM The Agawam Lions Club is excited to once again partner with the Agawam Park & Rec on its annual Easter Egg Hunt on Saturday, March 24 from 9am-10am. In addition to providing the event with all of the chocolate candy filled eggs, the Agawam Lions Club will have a table with approximately (50) ‘food-allergy safe’ goodie bags.

38 GO LOCAL MARCH 2018

BUNNY BREAKFAST FUNDRAISER

WILBRAHAM UNITED CHURCH • 500 MAIN STREET FACEBOOK.COM/WILBRAHAMCHILDRENSMUSEUM Come join us and show your support for the Wilbraham Children’s Museum by enjoying a wonderful breakfast featuring the musical talents of Jon O’Neill with face painting, crafts, coloring, and pictures with the Easter Bunny. Limited tickets available. Saturday, March 24 from 10AM12PM.

ENFIELD EGG HUNT

ENFIELD TOWN GREEN • 820 ENFIELD ST. FB.COM/2MOMSONAMISSIONCTCOM/2MOM 2Moms on a Mission, Inc. and the Enfield Public Schools will be hosting the 5th annual Enfield Egg Hunt on the Enfield Town Green on Saturday, March 31, from 12PM-3PM. 20,000 eggs! DJ! Prizes! Princesses!

Food trucks! Kettle corn and more!

EASTER WORKSHOP

GREENWOOD CHILDREN’S CENTER 231 MAPLE ROAD • LONGMEADOW, MA Racing down the bunny trail!

Each participant will create their own clay bunny and carrot using JumpingClay while learning about basic shapes and color mixing. Ages 5 & up, $20.

Wednesday, March 14 from 4PM5PM. jumpingclayusa.com

EASTER WITH CHARACTERS

CENTER SQUARE GRILL • CENTERSQUAREGRILL.COM 84 CENTER SQUARE • EAST LONGMEADOW, MA Celebrate the season with My Princess Dream Party and Center Square Grill. Family friendly celebration includes all your favorite princesses, Trolls, appearance of the Easter Bunny and full brunch buffet. Sunday, March 18 from 9:30AM -11AM. Tickets at facebook.com/centersquaregrill

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