Vintage Finger King of the LakesRoad EwEind Fs R the
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For 30 Years, the Stamp Family’s Lakewood Vineyards has Made That’s Mansfield’s Fine Wines and an Enduring Tom Oswald— Mark on Seneca Lake
BikeByShop Owner, Karey Marathon Cyclist Solomon ByPeter Joffre Nye
FLX Monarch Mamas Beer U. in Billtown All Roads Lead to Watkins
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Volume 14 Issue 10
14 A Sculptured Turtle
Putting Their Stamp on the Finger Lakes
By Peter Petokas
16 The Monarch Mamas
By Karey Solomon Lakewood Vineyards celebrates family, friends, and thirty years.
By Karey Solomon
Two ladies with a shared mission launch butterflies into the Finger Lakes skies.
22 Beer U.
By Melissa Farenish
Penn College in Williamsport teaches the art of brewing.
6 Scary Ways in Williamsport
Mountain Home Wedding
31 Grovedale Winery By Rick Hiduk
A welcoming wedding venue in Wyalusing.
33 Hunt Country Vineyards
and Winery
By Laurie Mercer
18
Celebrates three decades of Harvest Festivals October 6 and 7.
Bobby Ganash Macarons
39 Corning Brews
By Dave DeGolyer
By Beth Williams Alan Lusk turns his favorite pastry into yours.
42 Back of the Mountain By Sarah Wagaman Mighty autumn.
By Linda Roller Penn College’s Horticulture students bring farmland guards downtown.
26 All Roads Lead to Watkins
Cover by Tucker Worthington. Cover photo by Stu Gallagher. This page (top): Bev Stamp enjoying a glass of Lakewood wine, by Stu Gallagher; (second) courtesy Pennsylvania College of Technology; (third) courtesy Alan Lusk; (bottom) Paul Thomas at Seneca Harbor, courtesy Paul Thomas.
34
By Laurie Mercer Winding roads and musical chairs bring Paul Thomas full circle. 3
Our reputation is w w w. m o u n ta i n h o m e m ag . co m Editors & Publishers Teresa Banik Capuzzo Michael Capuzzo Associate Publisher George Bochetto, Esq. D i r e c t o r o f O pe r a t i o n s Gwen Button Managing Editor Gayle Morrow S a l e s R ep r e s e n t a t i v e s Joseph Campbell, Robin Ingerick, Richard Trotta Circulation Director Michael Banik Accounting Amy Packard D e s i g n & P h o t o g r ap h y Tucker Worthington, Cover Design
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Contributing Writers Maggie Barnes, Mike Cutillo, Dave DeGolyer, Ann E. Duckett, Melissa Farenish,Elaine Farkas, Carrie Hagen, Paul Heimel, Rick Hiduk, Lisa Howeler, Don Knaus, Nicole Landers, Janet McCue, Laurie Mercer, Dave Milano, Cornelius O’Donnell, Brendan O’Meara, Peter Petokas, Peter Joffre Nye, Linda Roller, Jennie Simon, Karey Solomon, Beth Williams C o n t r i b u t i n g P h o t o g r ap h e r s Bernadette Chiaramonte, Diane Cobourn, Bill Crowell, Bruce Dart, Stu Gallagher, Lisa Howeler, Jan Keck, Nigel P. Kent, Roger Kingsley, Jonathan Mack, Tim McBride, Tess Moran, Beate Mumper, Peter Rutt, Linda Stager, Mary Sweely, Sue Vogler, Sarah Wagaman, Curt Weinhold, Ardath Wolcott, Gillian Tulk-Yartym
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Putting Their Stamp on the Lakewood Vineyards Celebrates Family, Friends, and Thirty Years
Karey Solomon
By Karey Solomon
6
Family matters: for thirty years, Bev Stamp and her family have offered wine, friendship, and family to the Finger Lakes. Pictured (from left) are Erin Stamp, Dave Stamp, with daughter Quinn, Emma Knapp, Abby Stamp, Mark Rondinaro, Bev, Ben Stamp, Liz Stamp, Chris Stamp, and Teresa Stamp Knapp.Â
Finger Lakes
E
ntering Lakewood Vineyards on a weekday morning is like arriving as a happily expected guest in a family home. The bustle of busy Route 14 on the west side of Seneca Lake is left behind as plantings of flowers and shrubs lead the visitor past tall windows looking into the production cellar and the wood-paneled tasting room. Beyond is a sun-dappled
deck and lush vineyards rolling downhill toward the lake. The camaraderie of everyone inside might make you feel like you’ve been included in the company of a group of long-time treasured friends. You’re partly right. The people who work here like each other—and many of them are family. See Lakewood on page 8
7
(3) Stu Gallagher
Lakewood continued from page 7
The business had its beginnings in 1951 when Frank and Lucy Stamp returned to the Finger Lakes. Frank, a dentist who worked for much of his career in the military, had developed back trouble and needed a change. They bought a run-down peach and apple orchard and began planting grapes the following spring. For many years, they supplied Labrusca and hybrid grapes to large juice companies and wineries. Their son Charles Lamont “Monty” Stamp married Bev and then “we had some kids so they could work on the farm with us,” Bev jokes. Now and then, the family talked with their friends and neighbors, the Rondinaros, about taking what had been informal winemaking to a commercial level. “My grandfather had been making wine since the 1920s—in fact, he brought his wine press from Italy when they moved here,” says Mark Rondinaro. When his grandfather could no longer maintain his own vineyard, Perfected process: he and the elder Stamps, From soil conservation who were friends as well as and harvesting the best neighbors, made a little wine grapes to scientific together. Mark Rondinaro transformation and became good friends with bottling...Lakewood’s Chris Stamp—they roomed family has enjoyed together in college—and later award-winning success. became a partner in the winery. He now works here doing computer work and re-stocking wine on busy weekends. But it was the softening market for grapes in the 1980s that pushed the family forward, says Dave Stamp, the farm’s vineyard manager. “We kicked around the idea for a couple of years,” he recalls. “We had family talent (by then, his brother, Chris, was an accomplished winemaker and wine consultant) and a great location on a main road. Finally Mom and I said ‘This is what we’re going to do.’” He says the choice was slowly dying as a farm or taking that risk. Getting Started Building the winery was a group effort. The Stamps and Rondinaros worked together on it; Monty Stamp said at one point, “If we can’t make a go of it, we’ll make this a house.” Dave also recalls, “Dad fully believed working
8
together [as a family] was how you get somewhere.” And they did. Mark helped plant the vineyards and worked here part-time even when he had a full-time job elsewhere. “I bring a useful perspective as an outsider,” he notes. For many years, the winery was easily recognizable by a row of colorful roses planted along their road frontage. Planted by Frank and Lucy in 1965, they thought of it as their answer to Lady Bird Johnson’s call to beautify the nation’s roadsides, and, in 1974, they received a letter of commendation from the former First Lady. The bushes are now gone, but a rose adorns each Lakewood Vineyards label. Monty, who died twelve years ago, is still fondly remembered as one of the local wine industry’s patriarchs, well-liked by all who knew him. He served as secretary/treasurer of the New York Wine and Grape Growers and as president of the Winegrowers of America. He promoted New York’s wine industry in Albany and counted politicians as well as other winery owners as his friends. “We are who we are because of him,” Dave says, explaining his father was especially good at listening to people, and thus a lot of politicians wanted to hear what he had to say. The wine industry made great changes to the Finger Lakes region. Before Lakewood Vineyards opened its doors in 1989, the area and the grape market had become economically depressed. “Some years we picked only half the farm,” Dave remembers. Watkins Glen, like many of the villages in the area, saw a seasonal surge of tourists each Memorial Day weekend. There was some overflow visitors from Corning and Ithaca, cottagers who came to enjoy the lakes when the weather was hot, and a few more who came to explore nature trails and the state parks. Almost all visitors disappeared after Labor Day. Now the area is increasingly a year-round destination. The hundred or so wineries in the Finger Lakes bring millions of tourists each year, all helping to keep hostelries, restaurants, a variety of businesses, and the wineries themselves in the black. More businesses and more visitors seem to show up each year. See for Yourself And it’s worth noting the visitors have also changed the way some wineries interact with those visitors. In recent years, with a rise in breweries and wineries whose ingredients are not grown on the same land where they’re sold, the Stamps found themselves repeatedly telling visitors that, yes, theirs is a farm winery. A few years ago, needing to expand their production area, they lighted it with floor-to-ceiling glass windows allowing a clear view of their large tank room, where thousands of gallons of their own grape juice are transformed with science, hard work, and a little magic into award-winning wines. Visitors can look in and see for themselves how, like the motto of the Seneca Lake Wine Trail, Lakewood’s wines are “Grown here. Made here.” Grown Here, Still Here The amount of wine made now, and the current varietals and styles, also reflect a change brought on by the passing years. Raised in the winery, Chris’s kids, Ben and Abby, both decided to become wine makers. Unlike their father, who taught himself winemaking with an agricultural/science education, books, and apprenticeship, Ben and Abby were able to study winemaking See Lakewood on page 10
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Lakewood continued from page 9
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directly. And each had the benefit of international as well as domestic winemaking internships. “We’ve learned to apply winemaking techniques from the rest of the world to our grapes,” Chris says. The rest of the world has also been paying attention to Lakewood. The winery and the wine have earned numerous awards, as have the individuals associated with it. Last year Lakewood Vineyards won New York State’s 2018 Agricultural Environmental Management award for its work with soil conservation and improving soil quality. It helps, no doubt, that the family lives where they work and works where they live. Starting from a childhood spent in the vineyard—“We learned early on not to say ‘I’m bored’ unless we wanted to spend an afternoon under the vines pulling weeds,” Ben says—they learned to love grapes and what they could do. “Stone-picking was characterbuilding,” Abby insists, not completely convincingly. “True story,” Ben adds. “Our younger sister thought the winery was
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home, and our house was just someplace we visited! But we were lucky to get the experience growing up here.” Their father is equally appreciative of their skills and dedication. “We wouldn’t have gotten to this level if these guys hadn’t wanted to come back,” Chris says. “Emotionally, I know where this is going to go—they’ll be here long after I’m gone. It’s the most gratifying thing a father could ask for.” Over the years, Ben has become particularly adept at handling the carbonated wines; Abby prefers the still wines. Chris does more of the lab work. But they all have basically the same skill set, they say. The three also collaborate on what Chris calls “invisible cellar work,” experimenting with flavor tweaks on classics and trying new combinations to keep up with their customers’ evolving tastes. “Maybe there are twenty times as many experiments as products that get launched,” Chris says. With Abby and Ben on board, the family purchased more land and is slowly tiling it and planting more vineyards. The winery currently produces about 35,000 cases a year, making it one of the larger wineries in the area. They also produce and bottle wines for other wineries. Chris, with his wife, Liz, also own a related business, Lakewood Corks, supplying corks to other wineries. The business of running a winery is a complex one, and other family members are also integrally involved. Bev and Monty’s third child and only girl, Teresa Stamp Knapp—“Make sure you say I’m the favorite daughter!”—does the accounting and HR work. Dave’s wife, Erin, works on branding and marketing. Liz Stamp is characterized as the “go-to” person. She describes a typical day as one that might start off in the office, move on to helping on the bottling line, and ending, as one recent day did, with plumbing See Lakewood on page 40
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Peter Petokas
A Sculptured Turtle By Peter Petokas
A
t the end of October, there is a migration of sorts, a migration of turtles from fields, shrublands, and forests to the sandy banks of streams and rivers. These are wood turtles—Glyptemys insculpta—a cold-blooded species that is amphibian-like in its lifestyle, living mostly on land in summer and below water during winter. About the size of an oval luncheon plate, the wood turtle dines on insects, earthworms, berries, mushrooms, and succulent plants. Though they lack teeth, they have a hard, keratin-rich beak for grabbing, cutting, and tearing food. Wood turtles are easily identified by the presence of projecting, or sculptured, ridges—thus the nickname sculptured turtle—on the upper shell or carapace. Unlike most turtles, the plates of the carapace are not shed regularly, and instead pile up in layers of increasingly larger size, with the small top plate representing the year of hatching. A wood turtle’s upper shell is dull brown with fine radiating 14
lines of yellow. The neck, legs, and tail are heavily scaled and are boldly colored below in varying shades of yellow and orange, with the male bearing richer shades of orange in contrast to the female’s paler colors. The head is dark—nearly black in some individuals. In mid-autumn, wood turtles congregate and mate. Females can store sperm for use in spring to fertilize a clutch of five to ten eggs. Turtle life then begins inside a white egg deposited within the sandy bank of a stream or river. June is nesting season, and it is not uncommon to see wood turtles searching the fine gravel on the Pine Creek rail trail for a suitable site. Eggs remain in the soil, unattended from June until late summer. When ready to emerge, the hatchlings slice open the leathery shell with a sharp egg tooth or caruncle. Then, in a frenzy, they dig upward and emerge onto the surface, somehow knowing where to head to reach the nearest water. About the size of a silver
dollar and bearing a nondescript, smooth brown shell, the hatchlings, while wellcamouflaged, are vulnerable to a variety of predators. As the water chills, some turtles will anchor themselves among tangled tree roots below an overhanging stream bank. Others will burrow in the mucky bottom of a slow-moving stream. Protected from land-based predators, they will endure until warm weather returns. If you are lucky enough to see a wood turtle while you’re out and about, be sure to give this animal the respect it deserves and let it be. Peter Petokas is a Research Associate with the Lycoming College Clean Water Institute in Williamsport, where he conducts research on vernal pools, amphibians and reptiles, and native and invasive crayfish species. Reach him at Petokas@lycoming.edu.
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Karey Solomon Majestic mission: Elaine Mansfield (left) and Anne Furman release a monarch at Mansfield’s zinnia/ helianthus garden.
The Monarch Mamas
Two Ladies with a Shared Mission Launch Butterflies into the Finger Lakes Skies By Karey Solomon
A
nne Furman and Elaine Mansfield stand at the edge of Elaine’s butterfly garden, bright with helianthus and zinnias. In Elaine’s cupped hands is a newlyhatched male monarch butterfly. She gently sets him down on the cupped bloom of a zinnia. He lingers there only a moment before taking to the sky. “Find some girls!” we call after him. But there’s a serious side to this, too. The duo raise monarch butterflies from eggs they find on milkweed plants in the wild, protecting them from nature’s hazards from the caterpillar stages until they’re adults ready to take to the skies and create more of their kind. In the wild, only one percent of the eggs laid by a female monarch survive to adulthood. She can lay as many as 500 eggs, but that means only five will make it, Elaine says. The hazards to the eggs and caterpillars are many—mostly from spiders, ants, parasitic wasps and other bugs, as well as some birds. With attention and informed care, almost 99 percent of Mansfield’s caterpillars thrive into butterfly-hood. So each time a strong adult is released 16
into the air, “It’s very moving,” Elaine says. “It gives me a sense of reassurance in the climate-changing world we live in. And it’s a meditation on the magical part of life.” Discussing the current season, Anne and Elaine both note this year’s monarchs arrived unusually late. This makes them wonder when the final brood of the season will announce themselves by emerging from their cocoons subtly different from the earlier generations—though noticeable if one knows what to look for. The season’s last monarchs will be the migrators who will fly up to 3,000 miles to their winter homes in Mexico and Texas and southern California. Anne has been raising monarchs for some time. Back when she taught kindergarten, she raised eggs into butterflies with her students. They learned responsibility, how to feed the growing caterpillars, and to keep their surroundings scrupulously clean. Even in a sheltered environment, the young caterpillars are susceptible not only to predators who sneak in on fresh milkweed leaves, but also to a fatal infection Anne calls “the black
death.” Once that illness has taken hold where young monarchs are being reared, that place may no longer be used to raise them, she says. “I’ve been lucky I haven’t had that,” Elaine says. “Being careful is not luck,” Anne replies. Elaine studied disinfection techniques and each milkweed leaf is carefully scrutinized before being added to the environment. While raising the caterpillars, their caretaker needs to be observantly present every day. Elaine says she gets out of bed each morning happily anticipating the changes that will have occurred overnight. Anne shares that joy. It’s a commitment that keeps them close to home during the warm season, because the young caterpillars require careful nurturing to reach maturity. It’s a little like raising children. A few years ago, Anne was having increasing difficulty locating fresh milkweed in her semi-manicured village of Trumansburg. She began asking acquaintances whether they knew where
welcome to she could find an abundant source and was connected to Elaine, who lives in rural Hector. A friendship began, and Anne became Elaine’s main monarch-mentor. For many decades, Elaine planned her gardens to encourage butterflies, and left several acres of her farm intentionally wild, occasionally mowing walking paths. Anne suggested a different mowing schedule so succulent milkweed would thrive when the young monarchs most need it, and showed Elaine how to spot the tiny monarch eggs on the undersides of their leaves. Each egg-containing leaf sits in a loosely-covered jar on the porch until the egg hatches, a three- to five-day process. Then a miniscule caterpillar emerges, so tiny its stripes can barely be seen. The caterpillar feasts on milkweed leaves, growing until its skin splits, a process repeated through five molts or instars. This takes ten to fourteen more days. The almost fully-grown caterpillars are transferred to a large butterfly cage with room for up to forty chrysalides (cocoons) along with a jungle-like supply of fresh milkweed for their final burst of eating. For monarchs, the transformation happens in a way that is, to us, perhaps, unexpected. The caterpillar suddenly stops eating and attaches itself to the cage ceiling or a milkweed branch, its body forming a J-shape. The caterpillar sheds its skin for the final time, revealing the chrysalis within, celadon green with flecks of reflective metallic-looking gold. For another mysterious week, the unseen transformation happens just out of sight. Some of the caterpillar’s organs disintegrate into a soupy mush, re-composing themselves into the body parts needed by the butterfly. Finally the chrysalis darkens, then becomes translucent, revealing the butterfly folded within. The casing splits and a crumpled adult monarch emerges. Elaine removes it to a resting cage, giving it twenty-four hours to drink zinnia nectar— the butterflies drink nectar rather than chomping on milkweed leaves—and completely unfold before release among the zinnias. “When they’re just emerged, they can’t fly well and they’re pretty defenseless,” she explains. The first year, she released twenty butterflies back into the wild. The second year, she released about eighty. When the 2019 monarch season is over, this year’s count will be several hundred. (Anne currently raises far fewer.) After each batch of adults hatches, cages have to be carefully disinfected, a time-consuming process involving detergent, bleach solution, and a lot of rinsing to ready them for the next generation. This time of year, Elaine and Anne are cleaning each cage for the last time. Next spring, descendants of this year’s departing monarchs will begin returning north, maybe to Hector and Trumansburg. In the meantime, keeping in touch with other monarch enthusiasts along their route, Elaine will know where her “insect children” and their descendants are. The women feel passionately about climate change. A recent road trip offered Anne the horrifying discovery there were almost no bugs on the car’s windshield afterwards. “Insects are disappearing,” she says. She sees this as a harbinger of more dire times to come. Can’t anything be done to turn the tide? Probably a lot of things, the women agree. “It’s why I raise monarchs,” Elaine says.
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Karey Solomon is a freelance writer and admirer of waterfalls and the natural scenery of the Finger Lakes.
6483 SR 49 • ULYSSES, PA 16948 • From Ulysses take Route 49 northeast for 3.2 mi. 17
Scary Ways in Williamsport
Penn College’s Horticulture Students Bring Farmland Guards Downtown By Linda Roller
O
nce the lonely sentinel over farmlands, the scarecrow is one of the beloved signs that fall has arrived. More than a dozen of these autumn ambassadors will be carefully crafted by the Pennsylvania College of Technology’s horticulture/technology students for Way’s Garden, tucked in at the corner of 4th Street and Maynard Street. Beginning on the October 4 First Friday and running through Halloween they will be out and about—sitting on the park benches to keep every visitor company or leaning on trees throughout the garden. Tied to the October First Friday, a scarecrow downtown invites you to the garden in the historic district of the city. There, visitors will see the Horticulture Club’s creations, some based on characters from movies and television—think Spongebob, or a minion—some based on the instructors in horticulture, and some just figures, like last year’s nurse scarecrow. A few more from last year may make a return appearance, but there will certainly be new and different straw sculptures to
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delight everyone. This happy scarecrow happening is the brainchild of Carl J. Bower, Jr., assistant professor at Penn College. “Hershey Garden had a scarecrow event I saw in 2011,” he recalls. Carl could see that event as a great project for his horticulture students and as an event for Williamsport. One idea led to the next, and the scarecrows ultimately became a joint project of the Way’s Garden Commission and the Horticulture Club of PCT. As both the advisor of the Horticulture Club and a commissioner for Way’s Garden, Carl was instrumental in orchestrating this perfect combination of people and location. “One of my neighbors had a yard sale, and there were a lot of clothes left over,” Carl says. “I asked if I could have them, and then asked if they would mind seeing some of their clothes on scarecrows in Way’s Garden.” The neighbor was happy to donate to the project, and with that, and some bales of straw, Carl had the makings of a great event. The inaugural scarecrow project was just last year, but, from the first, Carl looked
for this to be an annual opportunity for club members. And that’s most of the students in horticulture. “If you’re in the horticulture major at PCT, you’re in the club,” he notes. It’s a two year program, so many of the students from last year are involved. This year, they are the senior students organizing and creating. The scarecrows at Way’s Garden is only part of what the horticulture students do there. The club is responsible for litter pickup at the Maynard Street interchange, extending to the front entrance of Penn College, close to the garden. They do the clean-up of the garden itself, as the beautiful iron boxes on the garden railing change with the seasons. Any garden needs tending, and this one is lovingly looked after by the students. And by some not-so-scary scarecrows. Mountain Home contributor Linda Roller is a bookseller, appraiser, and writer in Avis, Pennsylvania.
(3) Courtesy Pennsylvania College of Technology
Courtesy Tioga County Early Days If I only had a...student-made scarecrows will watch over Williamsport in October.
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Bernadette Chiaramonte
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Peter Rutt
Linda Stager
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Jonathan Mack
Sarah Wagaman
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Autumn Ablaze In October, the hillsides can be brilliant, the lakes and ponds an equally vivid reflection of skies so cloudless and vibrantly blue that you wonder if color like that can possibly be real. But an individual leaf, a single flower, a bright outcropping of mushrooms juxtaposed on dark, rough bark can all offer a palette just as dazzling. From a fog-enshrouded mountain to the spookiest jack-o-lantern, autumn aims to please the eye.
Linda Stager
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(7) Courtesy Pennsylvania College of Technology
Beer U.
Penn College in Williamsport Teaches the Art of Brewing By Melissa Farenish
“Y
ou have to be a scientist, physicist, and artist to be a brewer,” says Tim Yarrington, instructor of Brewing and Fermentation Science at Pennsylvania College of Technology in Williamsport. He has been teaching in the program since it was introduced two years ago, at the beginning of the 2017-2018 academic year. In May, the two-year program had its first graduates, and all had jobs lined up, he says. Ryan Hampton of Williamsport was one of those graduates who had a job waiting for him before May. He accepted a brewing position at Berwick Brewing Company in Berwick. “I wouldn’t have got there without going through the program,” he says. Success in the program requires a unique skill set, including proficiency in science, math and a creative flair. “That’s why brewers are unique individuals,” Tim says. The science and math is a must to ensure that the student knows the mechanics of the brewing process. The creativity part comes in place when it comes
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to taste and flavor. Look at any craft beer section at a store, he continues, and you’ll see combinations of everything from cucumber sour to orange creamsicle to passionfruit. Some of the flavor combinations are things that most people do not associate with beer, but brewers are able to put these ingredients together to make a quality, good-tasting product. Prior to enrolling in the Brewing Science and Fermentation program, Ryan was a home brewing hobbyist. He feels the math and science basis of the program especially helped him in acquiring the skills to begin working in the brewing industry. “It allowed me a leg up in some areas,” he says of his education. “Without going through the two years with Mr. Yarrington, I wouldn’t be where I am.” And, eventually, where he’d like to be, which is running his own brewery one day. The craft beer industry has been steadily growing in recent years. In 2018, craft beer brewing was a $27 billion industry, according to the Brewers Association.
“You go to just about any bar and you find tap after tap of craft beer,” Tim says. He also notes that Pennsylvania is the top volume producing state for all beer in the entire country. “We’re in a state that represents almost every level of beer. We have Sam Adams, Yuengling, Straub.” He has formed relationships with some of those other breweries in the state, including Yuengling. These relationships have been helpful in providing internship opportunities for students. Job prospects for students graduating from the Brewing and Fermentation Science program are currently “very good,” he continues. Tim, who lives in Spring Mills, Pennsylvania, is a professional brewer himself. He has been director of operations at Elk Creek Café + Ale Works in Millheim for twelve years. During his time there, Tim has crafted more than forty unique beers. He originally started his working career in construction, and eventually discovered the unique field of brewing science, and admits,
PINE CREEK VALLEY “Once I discovered brewing, I couldn’t imagine doing anything else.” In 1995, he graduated from the Master Brewers Program at the American School for Malting and Brewing Science and Technology, University of California, Davis. (This after earning a bachelor of science in wildlife science from Penn State.) He has worked at a brewery in Manhattan, as a freelance brewing consultant, and has since won national awards for his brews. It was his expertise that attracted Penn College to him. Tim was asked to help develop the curriculum and teach in the program. “One thing about Penn College, among others, is that they’re really focused on industry trends,” Tim says. “The college was aware of the growing craft beer industry. They knew they had the ability to start it [the program].” Penn College’s Brewing and Fermentation Science program is the only program with an education background, Tim continues. Most programs are certificate programs. Students successfully completing the program earn an Associate of Applied Science degree. Penn College’s program is also unique because it is recognized by the Master Brewers Association of America, a professional science-based brewing organization. “I really believe our industry needs educated entry-level hires,” Tim says. To qualify for the program, a prospective student must be twenty-one years old by the second program year—that’s when the fermentation part of the course begins. The age prerequisite makes it hard to recruit for the program, as they cannot recruit at high schools. Some potential students also do not realize that the program has a science heavy background. Prerequisite courses include chemistry, mathematics, and microbiology. Still, through marketing and word of mouth, the program has managed to attract students with the science ability and creativity needed to thrive in the brewing industry. Many of them have previously earned degrees in other areas and are returning to school for a career change. One recent student originally studied philosophy, Tim notes. The college also more recently added a four-year option for younger students. One is an applied management program, with the option of taking brewing and fermentation science as a minor. You can call (570) 326-3761 or go to pct.edu for more information all these programs. “Then they get business management and some economics, on that end of things, which is never a bad thing,” Tim muses. The college currently is exploring adding a one-year program, he notes. “Consumers are starting to expect and demand consistent quality,” Tim says. So, brewers need education and the understanding of the science of brewing to maintain this quality. The curriculum is designed so that students not only get hands-on experience, but also the science education background that goes into understanding how to maintain quality in the brews. Though the field of craft brewing is ever evolving, it is maintaining this quality that is going to be key to success for years to come, in addition to creativity. “I hope the industry, as it matures, will retain its fun and creative side,” says Tim. That’s something we can all drink to. Melissa Farenish has worked as a lifestyle correspondent at community newspapers, and writes for several regional magazines. She lives in Montoursville.
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TERESA
WELCOME TO
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Š Tess Moran Photography Studio
n the shores of Seneca Lake, Glenora Winery is a picture-perfect spot to celebrate everything and anything—from a sunny day to a life of love together. This image, from the wedding of Monica and Kevin Boles, captures both a perfect Finger Lakes afternoon and the joy of starting a new adventure with someone you love. ~Tess Moran Photography Studio, Amherst, New York
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Courtesy Alan Lusk
Bobby Ganasch Macarons Alan Lusk Turns His Favorite Pastry into Yours By Beth Williams
A
lan Lusk is a lover of travel and culture. On his treks across Europe he encountered a pastry that he fell in love with—the macaron. Sadly, back home in Pennsylvania, there were no macarons. “I can’t find them where I live, so if I want to eat them, I need to make them,” Alan decided. And thus the seed for Bobby Ganache, purveyor of macarons, was planted. If you are not familiar with macarons, they are a French confection that has been around for many centuries. According to several sources, the macaron was created in Italy and brought to France in the early 1500s. Macarons consist of two discs made from egg whites, finely ground almonds or almond flour, and sugar, with a filling between them. 26
After trying many recipes he found online for macarons, Alan settled on a recipe he came across in a book by Pierre Hermé, a renowned French pastry chef. “Some of the recipes I found searching Google were really not very good,” Alan says. “But when I saw Hermé’s recipe, it resonated with me and it worked for me. His recipe makes seventy-five, so that is what I make in a batch. I know I should be able to cut it in half, but only the full recipe works for me.” It took several months of experimenting before Alan felt he had made a decentlooking macaron. “You have to try and try, and fail and fail, and try and cry and fail, throw things, and cry some more,” he muses. When he finally created a batch of
macarons he was pleased with, he posted a picture on Facebook. “People wanted to buy them,” Alan says with amazement. Initially it was just friends and families. When it spread beyond, Alan realized it was time to make a business out of his love for this decadent goodie. And why Bobby Ganache? “My favorite appetizer is baba ganoush (a Lebanese eggplant-based dip) and I thought, I need a dessert after my appetizer, and Bobby Ganache sounds similar to baba ganoush, so there it was,” Alan says with a laugh. And, sometimes the filling in his macarons is a ganache, a lovely combination of heavy cream and dark chocolate. Alan, a combat veteran who did tours in Iraq and Bosnia, had wanted a simpler See Bobby on page 28
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Courtesy Alan Lusk
Modern romance: a growing trend in wedding cakes is no cake. Couples are opting for these colorful and stylish macaron towers to top their special day.
Bobby continued from page 26
life and found baking to be a great form of therapy for PTSD. He takes his craft seriously and is a firm believer in using responsibly-sourced ingredients in his macarons so everything is organic, nonGMO, and fair trade. “A lot of large companies have no moral compass,” he says. “They damage commerce and the economy of native populations and feed us garbage.” Alan does not currently have a store front but has an online presence and does pop-up shops, local delivery in the
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Williamsport area, and sends macarons out via mail order. He also caters weddings, bridal showers, parties and other celebrations as well as attending various events as a vendor. And there is quite the history of macarons at weddings. It is rumored that King Louis XIV of France ate them at his wedding in 1660. “I can do any color and flavor combination the wedding party wants,” he says. “Tiered macaron towers are starting to be used instead of wedding cakes, more out west than here, but it is a growing trend.” And, indeed, the macarons that Lusk
makes would be a gorgeous asset to any wedding reception. The colors are vibrant, and, from personal experience, their taste is exquisite. With names like The Hoppy Tangelo, Vanilla Trifecta, Tomatillo y Jalapeño con Pasa, and What the Eff!?, it is obvious that Alan is having some fun with his work. “Inspiration can be from literally anywhere. I keep a notebook by my bed to write down thoughts that come in the middle of the night. These flavor combinations come from me and through me. It is who I am— pushing the boundaries of flavor with my soul shining through the food,” he explains. He is a little bit of a perfectionist, and so spends the time to ensure his macarons are as perfect as they can be. “With infusions and other special techniques, some flavor combinations can take a week or longer. Even if I was making a relatively simple flavor combination, all of the macarons go through a maturation process of at least forty-eight hours.” He tries to have between seven and ten flavors available at any given time. “I like to have at least one dark chocolate filling, one white chocolate filling, one butter cream filling, one thick cream filling, one jam filling, and one marshmallow filling available. As flavors becomes depleted, I make new batches,” he says. You can see all of the amazing combinations Alan has to offer at bobbyganache.com, but, be prepared. The website is an explosion of color and enthusiasm and happiness. There is even a link to a Spotify playlist— “Ganache for the people”—an eclectic selection of jazz, funk, hip-hop, swing, and world music. And just so you know, you do need to have some special qualities to enjoy Bobby Ganache macarons. You must love to push the boundaries of food, always be hungry for more, and be ready to “let your tastebuds dance!” You can also find Alan on Instagram at bobbyganache, contact him via e-mail at mail@bobbyganache.com, or call him at (570) 220-1127. Beth Williams lives in the wilds of Steuben County, New York, works in the wonders of the library at Mansfield University, and is perpetually writing a novel.
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(4) Jennie Simon (5) Courtesy Grovedale Winery
Grovedale Winery
A Welcoming Wedding Venue in Wyalusing By Rick Hiduk
G
rovedale Winery in Wyalusing is as loaded with history as the vines, this time of year, are loaded with grapes. The Welles family began farming there in 1812, qualifying the property in 2012 as a Bicentennial Farm with the Pennsylvania Department of Agriculture. “It’s got a lot of history,” explains Kim Homer, whose husband Jeff’s family were the first to farm this place. “The farm started on land given as a gift to the original owners for serving in the war.” (That would be the Revolutionary War.) The cattle farm started by Lt. George Welles and his descendants was called Grovedale, so Kim and Jeff kept the name for the winery they’ve created. The Welles also owned a feed mill and petroleum business. Jeff’s mother, Kay Welles, and his father, Dean Homer, were involved in the funeral home business. The farm also served in the past as a home to the local historical society. But it was the planting of a vineyard in the early 2000s and the subsequent opening of a winery and tasting room that formally endeared Grovedale Winery to the community and brought it national acclaim. Weekends are especially busy at the tasting room, as visitors mingle with locals trying out the wines distilled from the nine varieties of Minnestota and Vinifera grapes grown in the adjacent fields. Jeff and Kim often provide the entertainment. Grovedale Winery has also grown into a destination for weddings. In 2017, Manhattan Bride magazine, a classy, splashy publication dedicated to all things wedding, named Grovedale Winery “Best Bridal Vendor.” Why? There are lots of reasons. The mostly shaded lawn around the tasting room provides, in Kim’s words, a “nice open space,” that appeals to those seeking a flexible indoor/outdoor venue. There is plenty of on-site parking. The comfortable tasting room opens to the versatile patio and includes a great view. Grovedale can provide a tent, along with tables, chairs, and the services of an event coordinator. Outside caterers are permitted. Guests are welcome to roam the vineyards, but Grovedale staff will also provide tours that can include the historic and iconic big red house where Jeff and Kim and their kids live. That house, with its striking exterior and elegant interior restored and decorated under Kay’s guidance, has a history of its own. Some folks think (or want to believe) that it’s haunted. Family members living there in 1900 did move out in something of a hurry. “No one knows why they left,” Kim notes, “But they literally left scrambled eggs on the table and clothes in the closets.” Oldtimers like to stoke the ghost stories with accounts of sneaking into the empty house, seeing the petrified eggs on the table, and hearing ghosts. “I was kind of hoping it would be haunted. It’s honestly not,” Kim laughs. “It’s a very peaceful place.” Grovedale Winery is at 71 Wyalusing Lane, not far off Route 6. The tasting room and gift shop are open Wednesdays through Saturdays from 11 a.m. to 5 p.m. and Sundays from noon until 5 pm. To plan your wedding, call (570) 746-1400, visit grovedalewinery. com, or send an email to info@groevdalewinery.com. Rick Hiduk operates Endless Mountains Media Services. His interests include local politics, hunting, hiking, kayaking and fostering services for those battling substance use disorders.
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Laurie Mercer You’re invited: (from left) Suzanne Hunt and husband Matt Kelly, and parents Carol and Art Hunt—the founders of Hunt Country Vineyards and hosts of the thirtieth annual Harvest Festival.
Hunt Country Vineyards and Winery Celebrates Three Decades of Harvest Festivals October 6 and 7 By Laurie Mercer
T
he word terroir refers to the effect that the land and climate where grapes are grown have on the taste of the wine. When Art Hunt’s great, great, great-uncle started planting grapes on this farm, this was uncharted terroir, and yet fruit from those original vines of Concord and Niagara are still productive. This time of year, harvest time, is abundant in expectations and promises. To celebrate those expectations and promises, the Hunts started the Harvest Festival in 1989. Now visitors from thirty years ago return with families of their own. The horse pasture fills up with cars. Tastings at three bucks for five wines are considered one of the Finger Lakes’ best bargains. And who doesn’t love pairings done with both cheese and exotic
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chocolates? The festival’s origins are found in a church-sponsored harvest event once held in nearby Penn Yan. When that was discontinued, Art and Carol Hunt decided to step up and begin a Harvest Festival themselves. Some of the original church ladies came on board to sell tickets. On the grape-filled vineyard that comprises Hunt Country Winery at 4021 Italy Hill Road in Branchport, the Hunt family has welcomed fall’s bounty for the past seven generations. This family-driven enterprise produces 12,000 cases of wine from twenty-one different varieties. They like to share along with clean air, fresh water, and nature-enriched soil. Now, you can become part of the three-
decades-long tradition on October 6 and 7 by helping the Hunt family harvest the joy at this year’s festival. First, a bit more history. In the 1970s, when Art and Carol first began making wine here for friends and family, they perhaps didn’t realize what they had started. They eventually incorporated as Hunt Country Vineyards, and by 1983 their wines had won the Governor’s Cup, and they had had their photo taken with then-Governor Mario Cuomo. Hunt Country are founding members of the Keuka Lake Wine Trail. The winery is a large producer of ice wine, which is wine made from painstakingly hand-picked frozen grapes and processed while the grapes are still frozen.
(3) Matt Kelly
Hunt Country Vineyards has myriad methods in place to help maintain their goals of sustainability, including clean air, pure water, healthy soil, and a small carbon footprint. These include big stuff like the geothermal systems that provide almost all of the electricity for heat and cooling, nearly 400 solar panels on most of the larger buildings, and a prototype 1.2 kW vertical axis wind turbine. They lay down farm-grown hay for mulching the grape vines, have installed raptor bird houses (the kestrel is almost a signature bird here) and bat houses, maintain open fields to encourage pollinators, and have moved toward grape varieties that can sustain mechanical picking as well as exhibit the ability to adapt to climate change. The glacially deposited gravelly loam soil, sloping down to Keuka Lake, is enriched with about 100 tons of compost annually. The twenty-four acres surrounding the winery and tasting room are certified organic, and a section of grapes has been transitioned to organic production. The farm-to-table cafe features garden produce from their greenhouses and gardens. The place is also dog friendly—people can sit with their pooches and eat out on the deck. Hunt Country even has a red wine—Beloved Gus—named after a favorite dog. Their annual Dog Walk was organized to support local animal shelters. A few things are new to the Harvest Festival this anniversary year. There are two new wines to taste—Moscato and Traminette— grown with an eye toward adaptability to climate change. At the biochar workshop you can learn how this charcoal-like substance is created during controlled burns of organic materials called biomass. Biochar shows promise in mitigating climate change, improving soil, and reducing waste following techniques cultured in the Amazon basin more than 2,000 years ago. Fully electric cars—Teslas—will be well represented by the Tesla Club. The winery has new charging stations, and these eyecatching cars will be decorated in harvest-oriented themes. Rides will be offered on a replica of an original electric trolley launched in 1897 with Hunt family investors. It once ran from Branchport to Penn Yan to transport grapes, people, and Bountiful bash: While other goods, thirty years before houses here had attending the Harvest electricity. Festival, you can expect During the axe throwing demonstrations, everything from arts and you can learn to hit the bull’s-eye in a manner crafts to grape stomping similar to darts but with heavier projectiles. D.J. and axe throwing to Kitzel will show visitors how to forage for natural wagon rides. materials and then use traditional hand tools to make rustic furniture. The Seneca Park Zoo’s zoomobile, with child-friendly animals, will help show visitors where the wild things are. On Sunday, Wild Wings, an educational organization that helps injured and rescued birds, will demonstrate the important role that raptors contribute to a healthy planet. There you have it. It’s like being invited to a family picnic. All you have to do is accept the invitation. Writer/photographer Laurie Mercer grew up in a city (Baltimore) while yearning for country living. Attending Ohio University (Athens, Ohio) was close enough. Then marriage (didn’t last), two kids, and life on a large dairy farm in upstate, New York. Laurie is not the milk maid. She worked in the agency business instead. She rides horses, gardens, and lives with peafowl.
33
Courtesy Paul Thomas
All Roads Lead to Watkins
Winding Roads and Musical Chairs Bring Paul Thomas Full Circle By Laurie Mercer
I
t’s a Beatles tune about the long and winding road that best describes Paul Thomas’s career path. He was born in Rochester, but grew up in Corning, where he eventually returned, and this became his “forever” place. His mother’s family had established roots in this part of rural upstate beginning around the 1850s. No wonder he feels at home here. Educated at Cornell College of Agriculture and Life Sciences with a major in public communications, Paul spent a year in Japan teaching English following his graduation. Job hunting while supporting his new family took him to an early dotcom bust in Texas. Work then took him to other places, including the Chamber of
34
Commerce in Goleta, California. Early in 2005, energized with a desire to get back to his family in Schuyler County, he spent the next thirteen years as executive director of the Seneca Wine Trail. “People still ask me for my favorite wine,” he says of his experience. “I have to say I have my favorite people at every vineyard, but not a favorite wine.” He confesses, however, to having a favorite child―his only one, Griffin, who just earned a masters in education and is interviewing for jobs teaching English in high school in the Poughkeepsie area. Paul assumed his new role as Tourism and Marketing Manager for the Watkins Glen Chamber of Commerce on April 3,
2019. His membership on the board of directors of the Watkins Glen Chamber led to his current appointment in a move resembling musical chairs. Brittany Gibson, who Paul replaced at the chamber, took Paul’s position on the Wine Trail. While some people love the smell of burning rubber and automobile exhaust, others prefer the quietude of nature. Watkins Glen has both, and these days it has Paul to tout them. “We’ve got the track (Watkins Glen International), the southern shore of Seneca Lake, Watkins Glen State Park―considered to be the most famous of all the state parks—and a committed group of board, See Thomas on page 37
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CORNING’S GAFFER Thomas continued from page 34
staff, and members working really well together,” Paul says. “Two or three new members are coming in every month. Our strength is in connecting businesses of every size. The membership is very diverse―representing everything from mining salt to making cheese. And yet, we have a lot in common. We are all committed to seeing this part of the world thrive and prosper.” Paul says in high season people always find their way here, but to revitalize visitor interest in the off season, the chamber just created Restaurant Week (October 28 to November 3) to bring additional foot traffic to the town’s established eateries and to encourage them to nosh at the newer ones. Agribusiness is well represented, too, in a new initiative, in concert with the Cornell Cooperative Extension, called Finger Lakes Farm Country, which describes more than 200 farm visitor locations in the county. Recently launched, this upgraded initiative is devoted to promoting farm-based tourism, running under the banner of “Explore Watkins Glen.” In a village of approximately 2,000 people, it is remarkable to find a 778-acre state park where, within the span of two miles, the water drops 400 feet past 200-foot-high cliffs while generating nineteen waterfalls. Seneca Lake also hosts one of the country’s largest personal watercraft racing circuits. And speaking of speed, Watkins Glen International has the NASCAR Cup Series and Indy cars. They also host vintage sports car and motorcycle races, so seeing unusual vehicles in traffic downtown is not at all noteworthy. Watkins Glen has always harbored some nostalgia for epic rock ‘n’ roll, because on July 28, 1973, the Glen’s Summer Jam hosted 600,000 people―creating the world record for a pop music festival. Featuring the legendary Grateful Dead, the Allman Brothers, and The Band, this event was one and a half times larger than the original Woodstock of fifty years ago. Paul says his earliest memory of the Glen itself was watching the laser light show on the rock walls when he was a kid. Paul is naturally drawn to people, which may be why he always held a fascination for going to the barber shop when he was growing up in Corning. “The shop was on Market Street, and I always loved the banter,” he muses. “It seemed like such a great life being a barber. So three or four years ago I thought about doing a semi-retirement from my job, and I enlisted in a ten-month-long program of barber school in Elmira, plus my full-time work. The shop I always loved on Market Street had someone retiring, so they hired me.” Protect me from what I want―it’s a popular truism. What people had initially warned him about―being on his feet all day long―proved to be his undoing. His legs and ankles preferred a desk job. After just six months he had to check being a barber off his bucket list, but he has no regrets. He says, “I still have my chair and about $l,000 of hardware.” And Watkins Glen still has Paul.
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Writer/photographer Laurie Mercer grew up in a city (Baltimore) while yearning for country living. Attending Ohio University (Athens, Ohio) was close enough. Then marriage (didn’t last), two kids, and life on a large dairy farm in upstate, New York. Laurie is not the milk maid. She worked in the agency business instead. She rides horses, gardens, and lives with peafowl. 37
CORNING’S GAFFER
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ack in the 1980s and ’90s, the local corner bar was the go-to spot for getting together with friends and enjoying libations. Today, craft breweries are the place to be. The appeal arises from a combination of diverse beer styles and creative flavor profiles, the individual personalities of brewers (which often come through in the brewery setting), and the chance to enjoy locally-made products. If you’re looking for a day or two of brewery hopping, check out the Crystal City section of the Craft Your Adventure Beverage Trail, in Corning. For over two decades, Market Street Brewing Company—the Brewpub as it’s affectionately known to locals—has been offering a combination of excellent food (the Beer-B-Q Burger is crazy good—just saying) at 63 West Market Street; outdoor seating and a biergarten that make for the ultimate summer and fall dining experience; and a collection of beers brewed on-site. In 2014, Iron Flamingo, at 196 Baker Street, opened its tasting room, which blends a blue collar environment with a playful spirit (iron flamingos—need we say more?). Crafting popular brews like Mocha Coffee Porter, Red Ale, Dirty Blonde, and IPA, plus creative seasonal brews, Iron Flamingo balances the desire to become a premium craft beer brand in the northeast with a sense of community, and has endeared itself to locals and visitors alike. Since opening in August of 2018, Liquid Shoes, at 26 East Market Street, has quickly developed a loyal following. The cool vibe of the space itself, resulting from the open concept, fun decor, and historic elements, a passion for collaborating with other local businesses, and imaginative and highly drinkable brews like Kung Fu Bicycle IPA, Blonde Ale, and their New England IPA make this one of the most popular spots in the region. Drawing on the owners’ extensive experience as restauranteurs and bar owners, Brick House Brewery, at 1 West Pulteney Street, offers a mix of delicious food (try one of the oven-fired flatbread pizzas) and excellent live music. With beers made in-house, as well as other local brews and beverages that will appeal to non-beer drinkers, Brick House is a fun spot for groups of family or friends. Nearby is Carey’s Brew House, at 58 Bridge Street, a two-story brewery, restaurant, and event space, featuring forty-four beers on tap, including a wide range of locals and internationals, a few in-house brews, tap-takeovers, plus guest brewers and breweries. Carey’s also frequently hosts home brew events offering guests the chance to try beers they won’t find anywhere else. Find out more at FingerLakesBeerCountry.com. ~Dave DeGolyer
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Lakewood continued from page 11
repair. “I went and got the parts,” Teresa points out. Even the youngest and furriest family members are represented here, as evidenced by toys and a generous bin of crayons tucked under office desks, and the doggy pawprints left www.mvrwellsboro.com in the cellar’s concrete floor. At the end of the day, the family unwinds together and feell the reviews the day’s challenges, often over a glass of wine. “We eel the ve l ve all get along,” Bev says. “That’s not to say we all have the same point of view.” feel the l ve “We get along well,” Liz says. “And we have tremendous feel the l ve respect for each other. We’re not shy about telling people what we think, but we’re concerned about each others’ feelings.” It’s evident in the way each person listens intently when another person talks, considering what’s been said before adding to the conversation. Even on holidays when they don’t have to work together, the family happily comes together for celebrations. ARY S Then they happily return to work together. R ANNIVE “It is a little like welcoming people into our home,” Bev says about the business. “I’ve had wonderful conversations with people. Customers like that we’re a family operation and every Now thru October 25th day there are three generations working together.” She adds reflectively that, “sometimes customers come and ask for a hug.” And they get one. You will find Lakewood Vineyards at 4024 New York State Route 414, and, of course, at lakewoodvineyards.com and on A tA r no tBu il ding S u p p l yw e ’ r ep r o u dt oc ar r yKr af t M aid V ant age ™be c au s ey o uc an f e e lt he A t Ar no t Bu il ding S u p p lr y w ’ r ec p r o u dou t o c ar ry Kr af t M aid V ant age ™ au s e youcan feelthe A t A r no t Bu il ding S u p plyt w e ’r e p o u de t o ar ry Kr af t M aid V ant age ™ be c au s et y o ube c anc fee l the handc r af t e dno l o e in e v e r y c abine and e r . W he n y c o mbine t he c o u nt e s s p io ns and Facebook. You can also call (607) 535-9252 for the most upAt A r tv Bu il ding S u p p ly we’re p roud dr toaw carr y Kr af tMaid V ant age ™becau sey o u c anl fe e lo the AtArno tBu il ding u p p ly w e ’ r e p r o u dl t o c ar r y Kr af t M aid V ant ™ c au s e y o ue co an f e e l t he handc r af te dv l o v e in e v e r y c abine t and dr aw e r .age W he nbe y o u c o mbine t he c o u nt l es s optc io ns and handc r t e dy o v e in e v er y c abine and dr aw e r. W he nic y u c o mbine t o unt lessoptionsand inno v at iv eS s t o r age s o l u t io ns o f Kr af M aid® w it hhe o u r inc o mp ar abl e s e r v and ins t al l at io nhe handc r af ted lo e inaf e v er c abine tt and dr aw e r . W nt y o uc o mbine the co u nt l es so p tio ns and to-date information about events, special tastings, or arranging handcr af te drie lo v e in e v e r y c abine tt and dr aw e r W he nit y o u c o mbine t he c o nt le s s o p t io ns and e xp e nc e ,at t he e nd r e s u l is al s p e t hat y o u ’ l l l o v e t o l e in e v e r y s ingl e day . inno v at iv e t o r age s o u t io ns o f Kr af t M w it hiv o u r inc o mp ar abl e s e r v ic and ins tr al l at io n ins inno v iv e s t os r age s o lt u io ns o fac Kr af t M aid® w haid® o u r inc o mp ar abl e s e r v ic e and ins t al l at io ne inno v at iv e s t o r age s o l. u tio ns o f Kr af t M aid® w it hu o u r inc o mp ar able se v ic e and tallat ion e xp er ie nc e ,io t he e ndfe re s ult is au s pac t hat yo u ’ l l e t o liv e e ve r y s ingl eand day . innovativestor age s o lu t ns o Kr af t M aid® w it hu o u r inc o mp ar abl s e r v ic e ins t al lat io nv e xp e r ie nc e ,t he nd r e s lt ise ar s p ac e t hat y o u ’ ll lin o v e t o l iv e in e v e r yl s ingl day .r e xp e r ie nc e ,t he e nd e s lt is alov s p ac e t hat y o u ’ ll l o v e t o iv e ine e e ysingleday. a guided tour or a cellar room tasting. Hours are daily from 10 V is it st o day and e ie nc dif f e r e nc e .t experie nc e ,u the e nd r esul txp isaer s p ace et the hat yo u ’ ll l ov e olivein everysingleday. A r no tBu il ding S u p p l y Visitustodayand experiencethedifference. a.m. to 5 p.m. Visitustodayand experiencethedifference. M ans fie l d,P A ArnotBuilding Supply Visitustodayand experiencethedifference. Licensed in PA & NY
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Karey Solomon is a freelance writer and admirer of waterfalls and the natural scenery of the Finger Lakes.
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B A C K O F T H E M O U N TA I N
Mighty Autumn
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By Sarah Wagaman
easonal changes in and around Tioga County are often breathtaking sights that include euphoria for all the senses. Sometimes the camera can’t quite capture the moment. However‌one of the many scenes I pass by frequently just dazzles me with its complementary colors and Mother Nature-made edifice—a massive and almost primordial tree whose branches reach like tentacles, yet are somewhat constricted by the brilliant green vines. These immense and intense colors, the crisp cool air, and some precious time carved to take in this glorious cornucopia make me so happy!
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