Carol St Sauveur Ferris, K aren Richman, Rona Mann
nown time is an inspiration to us all 518 PROFILES wo u
to
to
As always, our goal is to deliver authentic, and unique content about creative people and interesting places 518 PROFILES is the place to connec t with your favorite ar tisans and small businesses throughout New York and abroad We are so excited to deliver this issue to you and hope ever yone is having a safe summer season
Enjoy!
Stephanie Sittnick Founder / Publisher
Not Just a Restaurant, But a Valued Tradition When You Say, “Panza’s , ” You’re Saying a Mouthful!
by Rona Mann
Food & Beverage photos by Restaurant Tek
Interior & Exterior photos by Stephanie Sittnick
It’s here.
It’s still here.
It’s been here for the last 82 years, and it’s not going anywhere But you should be here as well YOU should be going to Panza’s
Don’t wait for someone ’ s birthday Your anniversary is still months away So are Thanksgiving and the holidays While the pandemic is certainly not over, we ’ ve learned a lot in the last half year, and now it’s time to get out, take a deep breath, and do something delicious for yourself and your family. It’s time to start living again! It’s time to go back where you know the people, love the place, and have always enjoyed the food. But don’t just go out to a restaurant. Celebrate a new tradition by honoring an old one...at Panza’s.
They took a heck of a beating these last long, hard months Everyone did But it was perhaps the restaurant and hospitality industry that got hit by the economic fallout from the pandemic worse than any other Months of shuttered spaces and darkened rooms Months where no delicious aromas
w
w
p a trons could not enjoy the shared experience of dining with friends, family, loved ones I
t r a d i tion in the Capital District, was forced to close their doors. When Tony Panza put the key in the lock that day in March, he was locking away some 82 years of good food, of family, of laughter and music and memories made. But he knew eventually it would all be back...and now it is!
To n y i s 4
g re a t - grandparents opened the original Panza’s on Saratoga Lake in 1938
F ro m i t s m o d e s t b e g i n n i n g s , i t s o o n
b e came a landmark of fine dining in the Capital District and is still in operation, albeit more casual than the lavish venue, Panza’s Restaurant moved to in 2019
“Our restaurant at the lake is now known for pizza, pasta, banquets, and
c a t e r i n g a n d i s b e i n g r u n b y t h e 6 t h g e n eration of the Panza family Can you imagine that?” says Chef/Owner Tony Panza, proud to carry on the tradition of this venerable family. The tradition that began with his great-grandparents was then handed down to his grandparents w h o w e re l a t e r j o i n
a n d his brother Michael, event planner and well known popular entertainer, are in charge of this gastronomic empire that brings people from all over the state, and during the summer, from all over the world.
The Panza family has also earned a strong and enviable reputation in the Capital District for 40 years of off-premise c
cuisine to classic dinner parties and receptions Among those notables who have enjoyed their food over the last 82 years were giants of industry, politicians, notable s p o r t s f i g u re
n e n viable list of personalities from every corner of the globe But every guest in the restaurant has always been equally important to the Panza family, always given star treatment every time they dined
“When we found this locale last April, the former home of the very popular Trade Winds Restaurant, we were ori g
“ b u t we quickly fell in love with this location and our business absolutely exploded ”
Chicken Parmesan - Mozzarella and marinara with pasta
Ma Panza’s Pork Chop -Vinegar peppers , balsamic reduction, potato & vegetable
Linguini with clams , scallops and red sauce
With a culinary degree and over 40 years in the kitchen, Chef Tony has the hands-on, irreplaceable experience that only comes with learning to cook at the elbow of his grandparents, father, uncles, etc It is this experience that few can rival Panza also holds the title of
Culinary Federation and has served as a two-time President of the R
e x perience of food, wine, and quality entertainment
“We are in complete compliance with the CDC,” he says. “We are taking every precaution to make the experience a safe one as well as a memorable one for all our guests. Our tables are positioned six feet apart, our menus and wine lists are fully disposable, we use hand sanitizer, and every one of our employees wears a mask. We
a l ways been a white tablecloth restaurant, and that is not going to change It’s part of the total Panza’s experience ”
Tony continued, “We’re still trying to find out what the ‘ new normal’ is exactly, and we ’ re always trying to improve ” To that end, Panza’s
e x perts in fine wines from around the world They were further c
P e t e r Deutsch himself, came to Saratoga Springs for the privilege of working with Panza’s staff.
When Panza’s moved to their new South Broadway location in 2019, Tony and Michael took on a new partner, contractor Chris Marchand, w h o d i d a l
h
Michael Panza and The Tyler Giroux Trio
building, fully restoring it to its classic beauty, while brother Michael w a s r e s p o n s i b l e f o r a l l t
a d d i n g h i s i m peccable taste and eye for color and design to every last detail.
“It’s a journey back to the glory days of Panza’s,” Tony s a y s w i t h
“ We
spacious bar, the Cove area off the bar with very intimate
s p a cious lounge where we present our entertainment nightclub style, and then the main dining room. It’s the place you want to go. It’s just magnificent.”
Art Buchwald was a well known American humorist, Washington P o
di ning well – something Buchwald valued immensely - his is perhaps the most memorable quote ever penned and one that perfect fits the Panza’s experience “Dinner is not what you do in the evening before something else Dinner is the evening ”
What a perfect sentiment to define celebrating at Panza’s Whether it’s for a birthday, anniversary, or just celebrating being healthy, getting out, and getting together once again with friends and family, it never disappoints And when you ’ re back eating the food that has pleased so many diners for so many generations, put down your fork for a moment, take a long sip of wine, and close your eyes
You may just hear those sounds of long ago - sounds of laughter and music and glasses clinking from so many years gone by Now open your eyes, savor the incomparable cuisine, start your own conversation, add in a bit of laughter, and you’ll be back m a k
g y
t r a d i tions with the family who started them...and never stopped.
Panza’s is open for your tradition at 129 S. Broadway in Saratoga Springs www.panzasrestaurant.com Make your reservation: (518) 584-6882
“If You Follow Your Passion, You Can Make It”
Tom Myott’s Art Comes Thundering At You
by Rona Mann
“I’ll take it!”
Just three simple words, but those three words fueled a passion, pointed a career squarely at the future, and took an artist down the track just as surely as though he were a thoroughbred horse himself coming right out of the gate
“I am very fortunate,” begins Tom Myott, the artist who has seemingly been on a fast track since his school days
G
b e c a m e i n trigued with art from the first time he made a clay pinch pot in elementary school, pinching and working the clay with thumb and forefinger to create a childish vessel, popular in introductory art classes for the very young.
r
e m p o w ered the young man to explore his art further After receiving a degree in Art Education from Buffalo State, Myott came home to South Glens Falls and began teaching at the same high school from
which he had graduated Now he was working side by side with now-colleague, Bill McCarthy, and the two formed a fast friendship that exists to this day
a p preciates being able to get a job immediately upon returning to South Glens Falls It’s now been 27 years, and still Myott is on faculty at the same school, sharing his passion with his students “I tell them, ‘if you follow your passion, you can make it Perseverance is the most important element in an art career because as an artist you will experience the lowest of lows so you have to maintain a firm belief in yourself ’”
Here is a man who does not take himself seriously, but he takes his art very seriously. “I often ask myself, if I were not making money at this, would I still have the passion? The answer is simple: passion drives what I do ”
a n d look at the images on these
i m mediately get to a show in Congress Park
then by all means visit his website at: www tmyottart com
The moment the first paintings appear on your screen it is as though you can hear the reverberating of hoofs in the background as the magnificent thoroughbreds thunder toward you, kicking up the dust of champions
Although living in an area where racing is paramount, it was not Myott’s first foray after the pinch pots of elementary school “Horses are a niche I developed empowering me to sell artwork ” Shortly after 2002, Myott decided to try it as it fit nicely with his s
a n d dashes, over many years of developing techniques He was i n s p i
b o t h i m pressionist and contemporary artists; but one thing is abundantly clear - Tom Myott is his own man, one of a kind While he may emulate others whom he admires and respects, he does not copy.
I t i s M y o t t ’ s u s e o f v i b r a n t
c o l ors that fairly pop off the canvas combined with his light brushstrokes that create the movement and action of his now-famous horses Exactly how he got into painting horses is one of those stories of which is made the stuff of legend in the art world Shortly after graduating from Buffalo State and painting in a variety of
mediums, Myott decided that since he lived in the Saratoga area he should paint what best related to Saratoga – thoroughbred horses. He began by finding a discarded door frame at his parents’ home that was roughly 7’ x 3’ on which he stretched his canvas He then proceeded to “paint a bunch of horses coming at you ” and brought his creation to the second show he was in that summer
“I was just sitting there painting when a guy on a bike rode by, s t o p p e d , a n d l o o k e d a t t h e p a i n t i n g , a n d a s k e d , ‘ H o w m u c h ? ’
U p until now I was selling my work for $20 or $30 dollars and had absolutely no idea what to say, so I blurted out, ‘$800 ’” Without missing a beat, the man on the bike retorted, “I’ll take it Can you deliver it?” Myott laughed at the memory, “I would have walked it to his house!”
Turns out the man on the bike was a horse trainer, and the painting spoke to him. “That was the beginning, the aha moment as it were, ”
Myott said. “Then I couldn’t paint fast enough!
I s t a r t e d
b
ll, you lose something, I tell that to my students all the time ”
That aha moment and the sale of that first painting are now 18 years in the past, but Myott still hasn’t stopped the colorful horses racing toward the observer, the steam fairly coming out of their nostrils He paints what he terms “gestural scenes ” and monochromatic drawings of racing and continues to show in local galleries where his popularity is soaring
R i g h t n o
S i l verwood Gallery (both on Broadway, right
remain there into September, while Tom Myott, artist, will continue to tell anyone who will listen how lucky he is It appears he’s always
yet he realizes, “Each of us has a hand in our own path ”
Myott’s path never took him very far from Glens Falls, but his art has and will continue to take him a long way All along that path, from the time he was a child and allowed
plenty of freedom to roam and dream, he has had unconditional support He especially is grateful for the support from his wife, Trish and says of that gift, “If you have a spouse o r supportive person, it makes your life so much easier ”
Tom Myott is still teaching at the high school where he also coaches both indoor and out-
B i l l McCarthy, his former high school art teacher and a talented ceramicist in his own
right Myott has indeed come full circle and continues to build relationships with galleries and thoroughbred racing around the country
“I want to make a mark with my brush and movement I want to develop subtle nuances, and I’ll keep creating artwork until I can’t,” Myott says simply
A short track to the winner ’ s circle indeed
Tom Myott, artist is stabled at The Shirt Factory, 71 Lawrence Street in Glens Falls . (518) 798-8431 www.tmyottart.com
8th Annual Upstate Invitational August 8th - September 6
518.695.3181 | 96 Broad Street Schuylerville, NY PLEASE
This dynamic exhibition features the work of Cheryl Horning, T. Klacsmann and Doretta Miller, last years “Best in Show” recipients from The Laffer Gallery’s 8th Annual Upstate Artists Juried Group Show, genersouly juried by Jon Christopher Gernon.
Linda Tommasulo Photography
A Heritage of Vision The Schenectady Photo Society
By Lawrence White
Everyone from this part of Upstate New York is fully aware of how f o r tunate we are to live in such a stunningly beautiful environment. Throughout our history, the artistic community has been inspired to create magnificent works of art that reflect the allure in the quality of light and the broad spectrum of the ecology of our area.
The NY Historical Society points out that the legendary “Hudson River School “of painters that emerged around 1850 was the first school of truly American art to garner worldwide recognition and fame Artists, p o e t s , a
l a n d scape vision and literary voice, grounded in the exploration of the natural world as a source of spiritual renewal and as an expression of national identity, first expressed through the scenery of the Hudson River Valley
equipment including the enlarger, lens, chemicals, easels, lights, and the cost of water to wash prints. That has been replaced by digital darkroom costs of software on a computer. It is difficult to keep up with all of the changes these days. Yet, great advantages are being offered at the same time and it appears the SPS is going to focus on them.
Currently, the SPS is the oldest photo society in New York and one of the oldest continuing photo groups in the nation SPS has certainly come a long way since its early years As of this writing, there are over 70 enthusiastic and knowledgeable members who have met regularly and held competitions and other events throughout the years
At that same time, photography was just being born in Europe Over the next 100 years, photography spread worldwide and continued to evolve in technique and technology as it became an established art form
I n 1 9 3 2 , t h
p hotographers who felt a kinship in their art The first meetings were in
n
primarily engineers from GE who had a love for black and white still images plus the necessary funds to afford photo and darkroom equipment.
h
Cameras have gone from huge, heavy boxes to light hand-held devices Innovations like the zoom lens, in-camera metering, anti-shake, hi-ISO sensitivity are among the innovations that have made photography more accessible
Of course, photography has never been cheap For instance, in traditional
SPS also developed a Facebook page where they constantly post events, learning opportunities, and new photographs For instance, over the
a m a z ing collection of images by photo-artist Neil Hamamoto, plus some of the outstanding new work by members.
A visit to the attractive and highly functioning Schenectady Photo Society website reveals a very active and vibrant community of photographers with varied creative interests and expressions. They’re monthly newsletter, “Focus” is over 30 pages of interesting topics and imagery that cover all aspects of photography for the person who is just starting, to those who have a strong working knowledge of photography
One section of a recent newsletter titled “Live and Learn” is particularly informative and provides tips for online workshops, new apps You will a l s o f i
Overall, the SPS online media provides a plethora of truly interesting
photo by Lawrence White
information discussed in a clear and informative manner
W h e n n o t l i m i t e d b y C O V I D r e strictions, SPS holds monthly meetings where members have an opportunity to hear and meet guest speakers After the speakers and various announcements, members d i s p l a y t h e i r w o r k i n p r i n t a n d p ro jected image presentations and competitions The group also offers photo day trips so that techniques and methods can be shared online and during meetings.
I spoke with board member and editor of the newsletter, Linda Tommasulo, who is passionate about photography and SPS When I asked how she first heard of SPS, Linda tells me, “I moved up to the Capital District in 2012 Since I had been very active in two photo clubs downstate, the Westchester Photographic Society and what is now the Bronx Photography Club, I wanted to be sure there was a photo club in my new location, so before moving I did some research and found the Schenectady Photographic Society I joined w i t h i n a c o u p l e o f m o n t h s o f re l o c a t i n g a n d h a v e been an active member since In the summer of 2014, the newsletter editor retired from the club, and I volunteered I have been doing it ever since, as well as being an active member of the board ”
Linda continues, “I am a great proponent of photography clubs for those who have a passion for the art I learn something new from every presentation we have,
whether it is a photographic genre I am interested in or not And I have even been able to share some of my interests by presenting to the members ”
SPS member Connie Frisbee Houde captured a series of images in the La Laguna Mountains of Honduras northwest of San Pedro Sula “I work with an organization called New York/Help We have been developing a sewing cooperative for the women on the mountain.” With some sadness she explains, "Unfortunately, with COVID-19 things seem to be on hold now, but I learn a lot by sharing my photos with the members of SPS. I always find out something new during critiques and the frequent competitions."
Sean Sullivan joined SPS in 2008 and is now the webmaster As with all the members, he has a very strong connection to SPS “The club m
m e m bers have taught me a lot I've made what I hope are a lot of friends while I've been in the club and hopefully, that will continue
I
C o v i d - 19 situation though The field trips the club sponsors have
opportunities that I may not otherwise have the chance to experience
And, as the webmaster, I am constantly tinkering with the website to try and improve it for our members I think if the club were to go away (which I am confident it won't), I would be extremely sad.”
Of course, Sean is referring to the dramatic changes caused by dealing with the COVID pandemic The SPS has been forced to cancel their entire season this year including meetings and
Linda Tommasulo photography
Connie Frisbee Houde photography
“Into The Fog” by Alan Wiggins
“Galway Bay Boats” Phil Olivo
Doug Mitchell “Megan”
Sonya Ward ”Sunrise”
“Albany” Carol Bell
“Glow In The Dark” Dan Steen
field trips This occurred at a time when the SPS was picking up steam and gaining new members; however, this new challenge has not stopped them
Photographers are uniquely positioned to remain relevant in these times due to the internet, social media, and website presence. Even some of the old school film photographers are grudgingly taking advantage of the digital era. Max Tiller who has been a member of SPS for 67 years recently bumped his knee and is not able to navigate very smoothly while it heals Even though Max is not a fan of digital photography (“too expensive”), he was able to scan and email a few of his images so that they could be included in this article That illustrates the uncommon position photographers are in for sharing their work, particularly now in COVID isolation
When I ask SPS President Rich Schreibstein, how digital photography a n d o n l i
r e sponds, “We are launching a new Facebook page we ’ re calling SPS Summer School We are already beta testing it to work out any kinks This is not the current FB page you are familiar with We’re limiting it
t
c o n structive criticism If a member has a photograph they want help with, we’ll ask them to use #HELP when posting We have members who attend but don’t participate in our competitions We think that might be because they are not comfortable with their skill level and may be hesitant to enter work for judging This site will be a good opportunity for them to get some pointers to improve.”
Schreibstein continues, “Our emergency backup plan for next season is to segue from this SPS Summer School and use it with some modification, to continue our twice-monthly competitions. Because it is online, that would mean we would have two digital competitions monthly rather than one digital and one print ”
I ask Schreibstein a final question concerning his thoughts about the future of the SPS in a digital world, and he responded, “I do envision a bright future for SPS We have a congenial, involved membership, many with a lot of tenure and all with a passion for photography I don’t see
this tempest-tossed time diverting them from that passion My guess is we will weather this and eagerly return. The word gets out, and SPS continues to attract new members who bring new energy and invigorate the veterans. I’ve seen that in the three years I’ve been a member. We started a well-received mentoring program last season, and I see that continuing; one of our goals is helping members improve their skills. Photographers love to talk shop and pick up a few pointers, and there is no better place to do that than with the Schenectady Photo Society ”
https://spsphoto.org
Jeana Caywood Photography
“Broom Doorway” Kim M Koza
Joan Heffler Photography
“
Pandemic Rock
Architrave’s moody new album
“This Perfect Day” is a perfect encapsulation of the moment.
By Kirsten Ferguson
p e r form together in synth-rock outfit Haley Moley, and Paul Coleman has his own indie-rock project, Sinkcharmer.
An uneasy mood driven by atmospheric synthesizer and tense lyrics runs through the debut album by Ballston Spa duo Architrave Although
“ T h i s P e r f e c t D a y ” w a s w
p a n demic fully hit America, the album’s apprehensive, dark tenor struck a chord upon its release for capturing the current collective mood
“I tend to write music that’s dystopian and science fiction based It w
r k e d o u t t
t h e vocalist, keyboardist and creative force behind the duo with her
h
Architrave celebrated the album’s Bandcamp release on April 2 with a l i v e Yo u Tu b
b i r t h day party The release came at a time when people were hungry for live music, and live streams were really taking off “It wasn’t a bad time to promote an album, because people were shut in and ready to receive entertainment,” Coleman says
A painter with an MFA from SUNY Albany, Coleman has a business painting commissioned pieces that remind people of treasured things: childhood homes, favorite toys, beloved pets Her love of architecture e s p e c
“ s o m e what alienating” architecture like Brutalism came into play when naming the duo Architrave after a cool-sounding architectural term that no one had yet claimed for a band
“This Perfect Day” combines the dark new wave of ‘80s bands like Joy Division and New Order with the sleek, futuristic s o u n d s o f m o d e r n i n d i e - d a n c e ro c k .
T h e on-edge vibe of the album took on added meaning after its release, when the pandemic fueled feelings of uncertainty,
find themselves alone too much or not enough
“ A
a n d our complicated relationship with the n e
“ I re ally like my alone time, and I don’t get it very often I long for periods of solitude ” The song “Yellow Lines” a tune awash with a dystopian feel, a hiccupping beat
a
C o l e man ’ s hobby of running on the road, which provides welcome escape
T h e e e r i e s o n g “ E l e v a t i o n ” w a s w ritten about today’s divisive political c l i m a t e , w h e n politicians gaslight the public and manipulate the truth. The song also draws inspiration from an Ursula K. Le Guin science fiction novel, “The Lathe of Heaven,” written in 1971 about a character whose dreams alter past and present reality. “Day after day, it’s like a new reality in the book, and that’s what things feel like now, ” Coleman says
The churning album closer “Anonym o u s ” draws upon Coleman’s l o v e f o r music in a l i v e s e t t i n g s o m e t h i n g h a r d t o come by these days
“ ’ A n o n y m o u s ’ i s a b o u t l o s i n g y o u r self in a crowd and how that can be a solitude of many the blissful sense of being alone and bonding with others around you, ” says Coleman, who has performed as a house and techno DJ under the name DJ Jennifer Haley for 25 years
“I love to be an absolute no one dancing in a crowd,” she says.
“Right now, the idea of going to see shows is out of reach and frightening When I wrote the song, it was something I longed for in a more uncomplicated way. ”
To download the album, visit www.architrave.bandcamp.com. For more information and upcoming events or live streams: www.facebook.com/architraveband.
photo by Sandra Velasquez
Dancing Through Tough Times How NYC Ballet Dancers Supported SPAC During this Dark Season.
By Lawrence White
During a torrential rainstorm that lingered over Geneva Switzerland in 1816, Mary Shelley, her poet husband, Percy Bysshe Shelley, Lord Byron, and Lord Byron’s doctor, John Polidori passed the time writing and sharing scary ghost stories This period of isolation turned out to be the inspiration for Mary Shelley’s novel Frankenstein, and Dr Polidori's The Vampyre Great art created in tough times
That image kept popping into my mind as I photographed NYC Ballet dancers Emily Kikta, Peter Walker, and a small group of fellow NYC Ballet dancers as they were filming on the grounds of the Saratoga Performing Arts Center (SPAC) in late June
The effort to make these short promotional films for SPAC would be remarkable enough in ordinary times, but in the season of the C O V I
i
effects of this unique time in our history.
Emily and Peter were planning to be married in Saratoga this year just before the NYC Ballet re s i d e n c y a n d h a d a l l o w e d t h e i r N Y C a p a r t ment lease to expire Then the virus hit like a hammer, and SPAC was forced to cancel the entire season, as did the NYC Ballet as well
Life just delivered a triple whammy to Emily and Peter in a most unexpected manner. However, anyone who knows this couple is fully aware that sitting back and falling into depression is not their style
“The negatives started to pile up on us, and we needed something to look forward to so that this time in our lives was not marked by e v e r y t h i n g g o i n g w ro n g , ” E m i l y re c a l l s
“The fact that the ballet residency at SPAC was canceled and that we would not be creating
promotional dance films this year as we had been doing for the three previous years was just too sad We decided to call Elizabeth Sobol at SPAC and offer to donate our time to get a new film project rolling As soon as Elizabeth said “ yes, ” we felt so much more positive and so much more hopeful ”
Peter adds, “When we first proposed the idea of making this new series of films, we knew it was kind of risky This was well before any kind of re-opening, so the idea was to do it as safely as possible We also wanted to be sure that SPAC as an institution could even support the idea That was the first hurdle ”
Peter continues, “We have been making these promotional films for SPAC to increase the visibility of the company ’ s residency in Saratoga a n d t o g e t p
p
r f o r m ances. As this year ’ s new project developed, we decided we would change that theme. This year we decided that the focus would be on SPAC itself and what could have been if the 2020 classical season had gone forward. In this way, we thought we could fill a small portion of the immense void that was created by the pandemic With that in mind, we collaborated with the Philadelphia Orchestra and Chamber Music Society of Lincoln Center to choreograph pieces to the music that they would have performed this year ”
SPAC President and CEO, Elizabeth Sobo with Emily Kikta
Dancer Uma Deming
Emily interjects, “Our motivation was to remind people how special SPAC is and what it has to offer. We had the resources of the dancers and the wonderful music from these fantastic musicians plus the gorgeous background of the Performing Arts Center, with the classic architecture and new buildings being constructed It is a way to show the community why they need to continue to support SPAC and why they are going to want to come back at the first opportunity it can be done safely ”
When I ask Emily to explain the first steps of the project, she tells m e , “ O n c
contact our previous donors to gain the funding to make this idea possible We sent out an email explaining the project, and the response was overwhelmingly positive These folks are also at a loss without the dance season, so the idea that we could still be creative and share new work during this dark time was very attractive to them ”
“All of the dancers were tested for the virus, so we were confident everyone was negative We were able to rent a house near Stillwater so that all of the dancers would have separate rooms The requirements for the dancers was that they were here in New York already so that they would not be forced to travel. We used our own personal cars so we would not be exposed in a rental. At first, it was overwhelming because we have done these film projects for three years but never in a pandemic, so it was uncharted territory for us. ”
“However, once we all tested negative and were in the rented house and working at S PA C , e v e r y t h i n g f e l t s o normal that we ' re able to just go to work and start dancing It was great ”
When I ask what experience stands out for them, Emily responds, “That first day when we were all together and dancing, it felt so right and good ”
Peter recollects being in the SPAC studio as the first piece by Emily w a s b e i n g c h o re o
h a p pen This was the first time in a very long time I had seen people together dancing in front of me It was so beautiful, and the music is so beautiful and what Emily created within the first hour, I thought wow, this moment we all shared was truly special.” “ T h e S PA C
e x plains,” so going to SPAC during this new time and being in the new spaces was really fascinating. We tried to capture some of that feeling in our films. We used the pavilion and the veranda on the new building for two of our locations We also wanted to show the classic views of SPAC, something that is known and recalled with
Choreography on the main lawn by the Hall of Springs Under
Dancer Anthony Huxley
f o n d n e s s b y t h e a u d i e n c e s , s o t h e y h a d f a miliar images as a foundation when they view our new work ”
When I ask what it was like coordinating with the staff at SPAC, Peter tells me, “Everyone at SPAC was terrific and totally accommodating However, the heat during some of the video sessions was excessive ”
Emily added, “On one 90-degree day the camera kept overheating We did not have time to allow it to cool; and let’s face it, in 90-degree heat it was not going to happen S o , I p u t t h e c a m e r a i n a r e f r i g e r a t o r t o chill it down a little bit so we could continue.” Then with a laugh, she adds, “It worked!”
Observing the dancers as they worked was quite amazing. They were tireless. From early morning when the light arrived until the evening when the light diminished, they worked with only short breaks to eat fruit, drink liquids and catch a breath Even though I was not dancing, it was a real challenge to keep up
The title of the film series is “SPAC Reimagined ” I questioned SPAC President and CEO, Elizabeth Sobol what that title means to her and she responds” It signifies
t h e s p i r i t o f S PA C – i t s u n derlying essence SPAC is not just an amphitheater where great performances happen It is a place on Earth, lovingly enveloped by Nature It is a place where 53 years of communitygathering have taken place – a l o c u s o f m e m o r y a n d i n terconnectedness That’s what we have tried to evoke here.”
When asked how she feels about the efforts of the dancers and their sacrifice to create this new body of work, Ms Sobol states, “We were indeed so touched b y P e t e r
y o f a l l the dancers to put their time towards creating s o m e t h i n g u n i q u e f o r S PA C I t j u s t s p
t h e m u tual love and respect that exists between SPAC, the dancers, the musicians and all artists! The reaction to the films has been unbelievably positive People are hurting The enormous void in their lives created by the cancellation of the SPAC season is a manifestation of just how hard our lives have been hit by the pandemic These little bits of beauty and joy remind us of past experiences of deep connection – and give us hope for the future.”
When I ask Ms. Sobol about the other artists who h a v e s t e p p e
t h o ughtfully responds, “We have been
t a n d
f f e r ing to do things for us including our resident companies as well a s l o c a l a r t i s t s a n d o rg a
a re doing the
c a re and collaboration We are all having to reinvent ourselves every day ”
When discussing the new construction which is currently finishing up at SPAC, Ms Sobol states with pride, “We are incredibly lucky to have the Pines Plaza almost done now Once SPAC goes back to something akin to “normal” next summer, the Pines Plaza will provide for brand new, greatly augmented restroom facilities and concessions bays within a beautiful new, aesthetically pleasing setting that will be much more o p e n a n d a i r y F o r t h e f
y e a r- round education and community gathering space. ”
Ms. Sobol concludes, “As the time of COVID ebbs, this space will provide intimate, protected outdoor venues, allowing us to begin to make plans for small, in-person gatherings around art and artists and wellness.”
While talking with Peter and Emily about what their plans for the future hold, Peter says, “We are incredibly fortunate to be in a position where we can continue to create art We have cultivated skills that are useful in this digital age of separation and isolation, and we do not have to be beholden to any other person to make it work for us We are delighted that SPAC finds it purposeful to utilize our skills and that we can help keep dance visible and available through such a highly recognizable institution ” Then in reflection Peter states, “In the end, we are just very,
Elizabeth Sobel explaining the dynamics of the new construction at SPAC
Dancing on the apron of the amphitheater
very grateful to have this work to do and to be able to continue dancing and filming during this period ”
Emily adds “Peter and I talk about this a lot Not everyone can do what we are doing, therefore we have a responsibility to do it now We have been training ourselves for five years, so we can’t just sit back and wait for the theatres to open We want to fill in the gaps with something consequential for everyone, not just for ourselves. Sure, we love the work, but our goal is for people to remember dance and to have something to enjoy right now. Of course we want to get back to dancing with the company, we are certainly
not ready to retire. In the meantime, we want to feel like we are doing something creative, something positive, something helpful, something meaningful.”
Yes, I thought. Great art in tough times. Films can be views on the SPAC website and Facebook page.
M
a g h a n Dutton-O’Hara, Anthony Huxley, Emily Kikta, Peter Walker
Practicing choreography in the backstage rehearsal space at SPAC
I t ’ s m y f a v o r i t e t i m e o f y e a r L o n g e r d a y s , l o t s o f s u n s h i n e , f a r m e r ’ s
m a r k e t s , C S A s ( c o m m u n i t y s u p p o r t e d a g r i c u l t u re ) , a n d f a r m s t a n d s
e v e r y w h e re ! A t o m a t o t h a t s m e l l s a n d t a s t e s l i k e a t o m a t o a n d t h e
most decadent strawberries Watermelon and cantaloupe and cherries!
F re s h , s w e e t c h e r r i e s o n e o f m y s u m m e r f a v o r i t e s
D i d y o u k n o w t h a t s u m m e r f ru i t i s a c t u a l l y v e r y g o o d f o r y o u r s k i n
a n d h a i r ? H i g h i n n u t r i e n t s a n d a n t i o x i d a n t s , l o c a l l y g ro w n f re s h
f ru i t s h o u l d b e c o n s u m e d d a i l y. S u m m e r f ru i t p ro v i d e s a w e a l t h o f
re j u v e n a t i n g n u t r i e n t s a n d f i b e r. I n f a c t , w h e n w e c r a v e s w e e t s , w e
a re a c t u a l l y c r a v i n g t h e n u t r i e n t s f o u n d i n f ru i t . T h e m e n t a l c r a v i n g
c o m e s f ro m t h e s e ro t o n i n w h i c h i s a n e u ro t r a n s m i t t e r t h a t g i v e s u s
a s e n s e o f w e l l b e i n g , m o d e r a t e s o u r m o o d s , s l e e p c y c l e s , a n d o u r
a p p e t i t e , w h i c h i s r e l e a s e d a f t e r w e c o n s u m e a s w e e t f o o d I n
p r e h i s t o r i c t i m e s , v e g e t a b l e s w e re t h e m o s t a b u n d a n t f o o d s , a n d
f r u i t w a s s c a rc e P
greens was easy they were growing just about everywhere, and we
c o u l d e a s i l y p
s o i t w a s m u c h m o re d i ff i c
D i d y o
f o o d ? T h i
s o l uble nutrients, including vitamins A and E that are essential for
s
i
w h i c h s u p p o r t t h e p ro d u
h
carotenoid nutrient, lutein, protect the eyes from age-related macular
d e g e n e r a t i o n a n d t h e s k i n f ro m t h e w r i n k l e s
c a u s e d b y s u n d a m a g e
Raspberries are bursting with vitamin C and contains the antioxidant, proanthocyanidin. They actually have one of the highest antioxidant, anti-aging profiles of any fruit. Proanthocyanidins support circulation
a n d a i d m e m o r y a n d h e a r t f u n c t i o n . S t u d i e s s u g g e s t t h a t t h i s
a n t i o x idant contributes to the health and vitality of your veins, skin,
a n d h a i r R a
a c i d w h i c h s u p p o r t s l i v e r d e t o x i f i c a t i o n a l o n g w i t h f i b e r t o r i d t h e
b o d y o f a g i n g t o x i n s
L i k e m o s t o r a n g e f r u i t a n d v e g e t a b l e s , p e a c h e s a re a b u n d a n t i n
c a ro t e n o i d n u t r i e n t s , t h e a n t i o x i d a n t s t h a t p ro t e c t t h e f a t t y a re a s o f the body in our liver, skin, heart, and other organs Carotenoids help to slow down degeneration and aging Peaches are also rich in potassium, v i t a m i n C , a n d i ro n w h i c h a re i m p o r t a n t f o r c i rc u l a t i o n a n d t a k i n g o x y g e n a ro u n d t h e b o d y t o h e l p re n e w a n d re v i t a l i z e s k i n
S t r a w b e r r i e s a re p h y t o e s t ro g e n s , f o o d s t h a t h e l p b a l a n c e f e m a l e h o r mones by binding excess estrogens to a protein in the blood This reduces the amount of estrogen in sensitive tissue and helps the skin f r om becoming dry and losing e
S trawberries also contain lignan b i n d w i t h b i l e a c i d s i n t h e l i v e r
re g u l a t e c h o l e s t e ro l a n d e l l a
a c i d t o h e l p i n t h e re m o v a l o f
t o x i n s f ro m t h e b o d y.
H i g h i n t h e o r a n g e s p e c t r u m
a n t i o x i d a n t s , p a s s i o n f r u i t g i v skin a youthful boost and can h e
p r o t e c t y o u r s k i n f r o m t h e a g effects of the sun Many fruits, esp
t ro p i c a l o n e s l i k e p a s s i o n f ru i t ,
v i t a m i n A a n d c a ro t e n o i d a n t i o
p ro t e c t t h e m s e l v e s f ro m t h e
r a y s a s t h e y r i p e n
Papaya contains papain, a protein digesting enzyme that counteracts
d i g e s t i v e d i s o r d e r s a n d i n f l a m m a t i o n , h e l p i n g t o r e d u c e a g i n g
P a p a y a i s a n a n t i - a g i n g , re j u v e n a t i n g f o o d b e c a u s e o f i t s a b i l i t y t o
h e l p t h e b o d y r e c e i v e t h e m a x i m u m l e v e l o f n u t r i e n t s b y a i d i n g
d i g e s t i o n a n d a b s o r p t i o n
O l i v e s h a v e t h e s a m e h e a l t h b e n e f i t s a s o l i v e o i l , b u t w i t h e x t r a
p h y t o s t e ro l s , l u t e i n , a n d v i t a m i n s A a n d E f o r a n a n t i - a g i n g
b o o s t T h e y a re a f a n t a s t i c c a r r i e r o f t h e f a t s o l u b l e n u t r i e n t s t h a t a re
so important for forming and protecting cell membranes in the body
T h e h o s t o f a n t i o x i d a n t s c o n t a i n e d i n p ru n e s e n s u re s t h a t t h e y a re
v e r y h i g h o n t h e O R A C ( O x y g e n R a d i c a l A b s o r b a n c e C a p a c i t y )
i n d e x . M o s t o f t h e s e p ro t e c t i v e a n d d i s e a s e - p re v e n t i n g a n t i o x i d a n t s
a r e p h e n o l i c c o m p o u n d s , o r w a t e r s o l u b l e a n t i o x i d a n t s , s u c h a s
v i t a m i n C , a n d ru t i n b o t h h e l p k e e p y o u r v e i n s h e a l t h y a n d h e l p
p re v e n t b ru i s i n g a n d v a r i c o s e v e i n s
Wa t e r m e l o n h a s b e n e f i c i a l
h e l p i n g p re v e n t w a t e r re t e n t i o n a n d p ro m o t i n g w e l l - h y d r a t e d s k i n
Wa t e r m e l o n i s 9 2 % w a t e r, i t s 6 % s u g a r s t a y s w
not negatively affect blood sugar levels, but instead helps pull water into the cells This action keeps skin and organs well hydrated It can a c t u a l l y h e l p t h e b o d y s h e d e x c e s s f l u i d i n t h e f a c e , h a n d s , a n k l e s , a n d f e e t
Purple grape varieties are one of the healthiest fruits you can eat and o ff e r p o t e n t a n t i - a g i n g b e n e f i t s f o r t h e h e a r t a n d s k i n T h e s k i n a n d
s e e d s o f t h e p u r p l e g r a p e a re t h e b e s t s o u rc e o f re s v e r a t ro l , a p o t e n t
bioflavonoid also found in peanuts and red wine Purple grapes rank w i t h b l u e b e r r i e s a n d b l a c k b e r r i e s a s s o u rc e s o f p ro a n t h o c y a n i d i n s , f o u n d i n t h e re d / b l u e p i g m e n t a t i o n o f t h e s k i n , a l o n g w i t h e l l a g i c
a c i d w h i c h p ro m o t e s d e t o x i f i c a t i o n
P u r p l e g r a p e s a l s o c o n t a i n m a l i c a c i d , w h i c h a s s i s t s i n e n e r g y p roduction to revitalize cells and repair damage and oils that are natural a n t i b i o t i c s t h a t w o r k t o p ro t e c t t h e s t ru c t u re o f t h e s k i n a n d v e i n s .
R e d a n d b l a c k c u r r a n t s a re e v e n h i g h e r o n t h e O R A C i n d e x a s a re
s t r a w b e r r i e s a n d r a s p b e r r i e s T h e y a re a g o o d s o u rc e o f v i t a m i n B 5
w h i c h i s e s s e n t i a l f o r h u m a n s t o m a k e e n e rg y f ro m p l a n t f o o d f o r
re p a i r a n d re n e w a l Vi t a m i n B 5 a n d v i t a m i n C a l s o s u p p o r t a d re n a l
f u n c t i o n t o h e l p u s c o p e w i t h t h e a g i n g e ff e c t s o f s t re s s
Remember when Mom told you to eat your fruit and veggies? Moms
a re p re t t y s m a r t , h u h ?
C r y s t a l C o b e r t G i d d e n s , L E a n d ow n e r o f
FAC E S o n B e e k man Street Organic Skin Therapy Studio
VINTAGE STAMP COLLECTING
by Karen Richman
I hate to ever go out of the house anymore without makeup
Yet I tell myself, “I’m only going to the supermarket for two things I’m in and out I won’t see anyone I know ”
And voila, I always do Just a few weeks ago I was steering my cart around the corner of an aisle, hell-bent on just getting potato chips, when a cute little redhead piped up, “Hi, I know you, you ’ re Karen aren’t you?”
Nailed! I muttered my thanks, cursing myself for the pale face, pale eyebrows, hair stuffed into an elastic sitting unceremoniously on top of my head, and vowing I wouldn’t do it again.
So a couple of days thereafter when I needed something and ran out, I m a d e s u re I h a d m a k
The affable woman behind me in the checkout line was one of “those ” You could just tell she was dying to start up a chatty conversation She smiled, gave me the once-over, and then asked brightly, “You look like you ’ re old enough to remember Remember Green Stamps? I wish they still had them ”
Okay, so I’m no spring chicken, but I do remember them That’s when supermarkets, department stores, and gas stations paid you to shop at t h e i r e s t a b l i s h
p ro grams Today we get gas points which knocks a few cents off the already ridiculously over-taxed petrol in this state Big deal
Actually Green Stamps go a lot farther back than I do They were popular from the 1930s until the late 1980s, introduced by the Sperry and Hutchinson Company whose rewards catalog bragged it was the largest publication in the United States, issuing three times as many stamps as the U.S. Postal Service.
in those days, so I just kept licking, and my mother just kept stockpiling the books, bribing me with the reward that “when we have enough, we’ll go to the Green Stamp store.” I was never sure what “enough” was, but one day when my mother proclaimed it, off we went to the Green Stamp Store, that wondrous place of appliances, toys, furniture, and rows and rows of brand new gleaming stuff that people thought they needed. The Green Stamp Store was actually akin to one of those g a m e
amassing piles and piles of prize tickets Then when you go to redeem them, you get a Spiderman toothbrush for 525 tickets or perhaps a cheesy lamp for 2500 tickets Well, the Green Stamp Store played the same game I can’t remember any of the “stuff” my mother got “for free,” but I do remember her handing me a big pile of filled books and telling me they were mine to spend for helping with all that licking I
pathetic little stash So I settled for a basketball I didn’t play basketball, I w a
b
s ketball hoop in our driveway, but I got it nevertheless It bounced, it was the trophy I had earned for all my licking, and it gave me that sense of, “Gotta get more stamps Gotta lick ‘ em Gotta get something bigger next time ”
My dear mother bought right into it all. She shopped every store that gave Green Stamps, bringing them home to be licked and affixed to the S & H Green Stamp collectors’ books And guess who was recruited to do the licking? I hated those things, the sheets seemed endless, the taste was awful Why we didn’t get smart and use a sponge is beyond me, but it wasn’t for me to ask I was just a kid, and kids didn’t question things
Aha! Just what the S & H people envisioned when they pitched their idea to the retail world, and just what the retail world hoped would happen. So I kept licking till I went away to college and Green Stamps lost their cache´.
As for that cute redhead who saw me on that makeup-less Sunday, f o r give me, but after more than 50 years of foundation, powder, eye shadow, blush, mascara, and theatrical makeup when I perform, I like to give my wrinkles a rest now and then And as for the woman at the checkout who just knew I was “old enough to remember,” thank God I do Thank God I have a mind that still fires on all cylinders, and thank God I still have memories upon which I can still reflect Like Green Stamps
There! Got my licks in
Six Tips for Wine Tasting at Home
By Roberto Cruz - Photos by Adirondack Winery
When New York closed its bars, restaurants, and gyms earlier this year, I had to improvise.
From March to May, I was cooking up three-course shrimp and pasta dinners, mixing up cocktails like a Prohibition bartender, and doing s q u a t s i n m y l i v i n
y m o r n ing) The reason I bring this up is that if you have always wanted to learn about wine, this time of social distancing in the Empire State is as great a time as any to fill up your glass and learn
Contrary to what some people think, drinking wine doesn’t have to b e a stuffy, snooty experience In fact, New York wineries like Adirondack Winery in Lake George, New York prefer when it’s not “We love that our wines are approachable, whether you are a wine lover or someone new to wine altogether,” said Sasha Pardy, co-owner and president of Adirondack Winery in upstate New York’s Warren County “For us, we want to make a wine that you can enjoy around a campfire, relaxing in the backyard, or doing whatever it is you love to do ”
But as is the case with any alcoholic beverage, there are some tips and t r i c k s t h a t w i l l h e l p m a k e y o u
. Keep reading to learn six tips for wine tasting at home in this time of social distancing.
The Six S’s of Wine Tasting
We start our six tips article with the basics of wine tasting – the 6 S’s! In order, they are:
1) See – Observe the color of the wine and whether you can see through it (over time, white wines gain color, while red wines lose color)
2) Swirl – Swirling the wine can help air get into it, releasing its aromas (you can also tell how much alcohol and/or sugar a wine has in it by how slowly it drips down the side of the glass)
3) Smell – It’s not only the taste of wine that will put a smile on your face, it’s the smell too!
4) Sip – Take a tiny sip first and see what you notice on the tip of your tongue (It takes more than one sip to catch everything in a great wine)!
5) Swish – Take a bigger sip and see if you pick up on more subtle flavors in your wine.
6) Savor – Enjoy every last bit of it. You’ll likely notice something new in every sip as it hits different spots on your tongue and mouth.
Drink Dry to Sweet
Wine comes in different styles and flavors. Most people know about red wines and white wines, but not everyone knows there are sweet wines and semi-sweet wines too If you are tasting a variety of wines
drink them in the opposite way, the dry wines will taste very acidic (and possibly unpleasant)
Drink White to Red
To the same end as the previous tip, it is also suggested that you drink lighter bodied wines – like a light Pinot Gris or Chardonnay – before a bold, robust red wine If you were to drink a bold Merlot or Cabernet Sauvignon before a light white wine, it might not wow you the way it would have if you had the lighter, crisper wine first
Choose Your Glass Wisely
Like with craft beer or cocktails, different glass shapes are available to enhance your experience There are three parts to every wine glass: t h e bowl, the stem, and the foot; and while the latter two are pretty similar on most glasses, the bowl can come in many different options, designed for different wines. Red wine glasses typically have a wider bowl, and there are flutes and tulips for sparkling wines. Of course, we don’t all have different styles of glasses, so use what you have!
Find the Perfect Pairing
It’s pretty common knowledge that cheese and chocolates are go-to pairings with wine But how do you pick which cheese and chocolates to pair? You don’t want the food to overpower the wines or vice versa For example, a soft goat cheese would likely pair well with a lighter white wine like Sauvignon Blanc and a Cabernet Sauvignon would pair well with cheddar or gouda For chocolate, the darker the chocolate, the darker the wine Also, a bitter chocolate will only accentuate the bitterness of the wine, so steer clear of that too
Do It Your Way
In the end, tasting your wine doesn’t have to be defined by a set of rules; it’s about what you like and what you enjoy These are meant to be suggestions to make your experience better, but if you like dry reds with white chocolate, go for it! Remember, it’s about enjoying it on your terms – who knows, you might even forget you ’ re stuck at home Wish I could say the same for working out in my living room
Enjoy!
Roberto Cruz, Adirondack Winery
TASTING ROOMS: 285 Canada Street, Lake George, NY 12845
4971 Lake Shore Drive, Suite 2, Bolton Landing , NY 12814
