Saratoga Family Christmas 2021

S A R AT O G A Family Complimentary

C hristmas Edition

• festival of trees • festival • tree • tree lighting • victorian • victorian streetwalk weekend!

• meet • meet local crafters • our • our annual songbook ...and so much more!

Brought to you by

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contributors MADISYN FISH Madisyn Fish is a current senior at Saratoga Springs High school. She is passionate about volunteering in her community and fulfilling her education.

Madisyn is fascinated by journalism’s ability to spread personal connection and knowledge throughout the world. She plans to attend college this fall for a major in communications and pursue a successful career.

SARATOGA Family Owner/Publisher Chad Beatty General Manager Robin Mitchell Creative Director / Managing Editor Chris Vallone Bushee

RICHARD FRANK Richard Frank, Owner of Four Seasons Natural Foods since 1990. Spends his time working at the business, working as a volunteer at the Waldorf School, working at home with his family, working at getting exercise, working at eating right, working at relaxing and being peaceful, working at getting a good night sleep and working and failing at not being too dull.

MEGIN POTTER Megin is an expressive writer and artist with work published in books, newspapers, corporate communications, and online. A resident of the region for over 20 years, she continues to discover anew the interesting people, places, and products it has to offer. As a mother to her active young son, she is inspired to explore even more.

THERESA ST. JOHN Theresa is a freelance travel writer and photographer based in Saratoga Springs. Even though history was not on her radar while in high school, she has a deep interest in all things historical now. She has been on assignment for several magazines and is published in both print and online venues. Last year she traveled to Ireland on assignment, which, she states " was a trip of a lifetime." She is the proud mom to two young men and Nonnie to six rescued dogs, two chinchillas, and a bird. Life is good, she says.

GINNY SMITH Ginny Smith is a mother to three wonderful kids in Saratoga Springs.

Following her enthusiasm for finding meaningful things to do with her kids, she began sharing their local family adventures on Instagram @ saratogawithkids. Follow Ginny for their latest local outing. Let her know what you love about living in Saratoga by tagging @saratogawithkids and @ saratogafamily or by using #saratogawithkids.

DIANE WHITTEN MS Diane Whitten is a food and nutrition educator for Cornell Cooperative Extension of Saratoga County where she’s worked for the past 17 years. Her classes focus on healthy eating and cooking, plus food preservation methods.

Her nutrition radio spots can be heard on WJKE the Jockey and WABY Moon Radio. Her bi-monthly column, Know Your Farmer Know Your Food, is published in the Saratogian and Troy Record. Diane has a bachelor’s degree from Cornell University in Nutritional Sciences, and a masters’ degree in Education from the College of St. Rose.

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Magazine Designer Kacie Cotter-Sacala Ad Designer Kelsey Sherman Advertising Sales Jim Daley Cindy Durfey Intern Madisyn Fish Contributing Writers Christina DeAngelis Richard Frank Bethany Gonyea Matt Gunning Himanee Gupta-Carlson Jean Malone Megin Potter Theresa St. John Dr. Alison Synakowsk Diane Whitten Photographers Jim Gupta-Carlson Eileen Harrigan of BUG Eye Photography Megin Potter Theresa St. John SuperSourceMedia.com

Published by

Saratoga TODAY Newspaper 2254 Route 50 South Saratoga Springs, NY 12866 tel: (518) 581-2480 saratogaTODAYnewspaper.com Saratoga Family is brought to you by Saratoga TODAY Newspaper, Saratoga Publishing, LLC. Saratoga Publishing shall make every effort to avoid errors and omissions but disclaims any responsibility should they occur.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means without prior written consent of the publisher. Copyright © 2021, Saratoga TODAY Newspaper

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Welcome to

Saratoga Family Magazine

The C

hristmas

Chris Vallone Bushee Creative Director/Managing Editor cBushee@SaratogaPublishing.com | 518-581-2480 ext. 201

Edition

Happy Holidays Saratoga!

I love this issue, and I hope you will too!

We have Local Crafters to help you with your Holiday Shopping, interesting people to meet, new activities (that I know will become favorites!) and Santa in your neighborhood – don’t we live in the best town?!

Personally, I think Saratoga Springs could be one of those “Christmas Towns” we see in the Hallmark Movies : )

Did I forget to mention the Festival of Trees, the Tree Lighting, and a whole weekend of Victorian Streetwalk activities?!

Yes… it’s the Most Wonderful Time of the Year!

We do kick off this issue with all things holiday, but then it turns back into Saratoga Family Magazine - the area’s only multi-generational publication. In addition to our regular contributors such as Rich Frank from Four Seasons who manages to make macaroni and cheese into (dare I say!) HEALTH FOOD, lol, we’ll introduce you to the founder of Seedlings, a local mom blogger, and a great grandpa who’s lived a pretty cool life. We also feature a “multi-generational” farm family on page 29. Like I said – I love this magazine.

As always - we finish this issue off with our Holiday Song Book – because caroling with friends and family (I hope!) is a tradition that lives on forever.

I can’t put out my last magazine of the year, without a big THANK YOU! to our advertisers (please mention us by name when frequenting them) AND our readers. We appreciate your support and wish you all a happy, safe, gratitude filled holiday season… and God’s Blessing to All!

s i r h C

Cover Photo story on page 20

Photo by Sue Clark. SuePhotography.com 6 | SARATOGA FAMILY | WINTER 2021

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contents ‘TIS THE SEASON! 11

Catholic Charities Annual Fundraiser, The Festival of Trees

16

Holiday Lighted Nights

14 18 58

Tree Lighting + Victorian Streetwalk

SNACpack, an organization worth knowing about The Annual Song Book

EDITOR’S CHOICE …let the shopping begin!

Starting on Page 21

• Bramble Grove Boutique • Citrus Leigh • Keville Chocolates • Saratoga Natural Body Care • Snyder’s Handmade Brooms of Saratoga • Tide & Purl • Vintage by Crystal

FAMILY 19

Saratoga with Kids

32

Meet… Slice.of.Saratoga Blogger, Emily Mopsik

29

The multi-generational family behind The Yarn Shop at Foster Sheep Farm

GOOD EATS 34

Seedlings Baby Food

40

Oh, Nuts!

38

Healthy Comfort Food? Yes

STAYING ACTIVE 42

For Your Child Athlete

48

Saha Yoga

44

Matt Gunning Helps Us Stay Active as We Age

ADULTING 50

Expecting the Unexpected, with Rick Corbello

54

Dealing with Holiday Depression

52 56

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Gateway House of Peace Meet… Doug Greth

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Welcome to the 26th Annual

Saratoga Festival of Trees SCHEDULE OF EVENTS Wednesday, December 1 Preview Reception: $75 each, under 35, $60. Call 518-587-5000

6:00 – 8:00 p.m.

Thursday, December 2

4:00 – 9:00 p.m.

Friday, December 3

2:00 – 6:00 p.m.

Saturday, December 4

12:00 – 6:00 p.m.

11:00 - 2:00 p.m.

Sunday, December 5

S A R AT O G A S P R I N G S C I T Y C E N T E R

Let the season begin! saratogaTODAYnewspaper.com

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Dear Friends,

It’s hard to believe another year has passed and we are now planning for the 26th Festival of Trees. When we greatly modified last year’s event, we had hoped that this year we would return to “normal” and enjoy all the activities the Festival has to offer. However, though we have made some progress in mitigating the pandemic, we are still experiencing the spread of COVID and continue to stand before an uncertain future. So once again we need to make sound decisions for the Festival that protect our volunteers, our Festival go-ers and friends, while providing a safe, enjoyable event.

Happily, we will have the Preview Reception on opening night this year. There will be the usual display of beautifully decorated trees, wreathes and centerpieces. The small items will once again be “cash and carry.” However, the Family Day Activities – Breakfast with Santa and the crafting activities will not take place. We will have the Holiday Store and raffle items. As disappointing as that this is for all of us, we need to keep our children safe.

The Festival of Trees heralds the beginning of the holiday season in our Saratoga community and is the agency’s major fundraiser. Funds raised help to support the crucial services so needed in the tri-county area during these challenging times. The needs of our neighbors have grown dramatically and will continue to do so in the near future. Thank you in advance for supporting the mission of Catholic Charities and the Festival of Trees.

Now more than ever our communities need us, and we need you.

Sister Charla Commins, Executive Director Earline Johnson and Bruce O’Connell, Event Chairs

Honorary Committee Michael & Stacie Arpey Diana M. Burke Catholic Charities Diocese of Albany Rev. Thomas H. Chevalier Linda & Vince Colonno Kerry & John Conley Mr. & Mrs. Thomas Coseo Kathleen & Tom Cosmus Fran Dingeman Sharon & Stan Drosky Anita Dunn Claudette M. Farchione Linda Healy Bishop Emeritus Howard J. Hubbard Nancy & Michael Ingersoll Kathleen A. James Earline Johnson Chris & Christin Mason Ralph Musella & Kathy Blazo Michael & Kate Naughton Anne Marthy Noonan Jim & Alison Norton Madge & Bruce O’Connell Kim & Keith Pacheco Chrissy & Cliff Passen Kathleen Phelps Michele & Mark Phillips Helen Porter Ann Seton Quinn David & Deborah Quinn Norma M. Quinn Tracy A. Quinn Carol & Larry Raike Kristie & Tom Roohan Dave & Chris Stack Linda & Michael Toohey

Catholic Charities, a ministry of the Catholic Diocese of Albany, is committed to active witness on behalf of the Scriptural values of mercy and justice.

Catholic Charities, recognizing human need at all stages of life, responds to all persons regardless of race, creed or lifestyle, with special emphasis on the economically poor and the vulnerable.

Catholic Charities serves and empowers persons in need, advocates for a just society, calls forth and collaborates with women and men of good will in fulfillment of its mission.

Providing Help... Creating Hope...

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Programs & Services Offered

by Catholic Charities Each year Catholic Charities of Saratoga, Warren and Washington Counties serves over 5,000 people in the Tri-county region through the following programs.

COUNSELING Individual, couple and family counseling -Intake, assessment and treatment of a range of individual and interpersonal issues provided by Licensed Clinical Social Workers.

Administrative Offices: 142 Regent Street Saratoga Springs, NY 12866 518-587-5000 North County: 35 Broad Street Glens Falls, NY 12801 518-793-6212

Board of Directors PRESIDENT Bruce O'Connell VICE PRESIDENT Jim Norton TREASURER Paul von Schenk SECRETARY Pam Stiansen BOARD MEMBERS Fran Dingeman, Earline Johnson, Christin Mason, Kim Pacheco, Carol Raike, Steven Stockdale

DOMESTIC VIOLENCE PROJECT OF WARREN & WASHINGTON COUNTIES Full range of services to victims of domestic violence and their children MARY'S HAVEN A community home for the dying serving persons with irreversible illness who no longer can remain safely in their homes. Holistic hospice care is provided to address the resident's physical, spiritual, emotional and social needs.

MENTAL HEALTH SERVICES for Saratoga County Head Start children and their families.

SARATOGA MENTORING PROGRAM Prevention/diversion program impacting youth's academic, social and emotional milieu. Mentors commit to a minimum of two hours a week with their mentee. Family support services are also available.

NOEP (Nutrition Outreach Education Program) serving Warren County, assisting families to apply for SNAP (formerly food stamps), recertification, advocacy with DSS and outreach and public presentations are available.

EMERGENCY SERVICES Assistance with concrete basic needs (food, rent, medication, automobile expenses, etc.) where needed and feasible.

Programs and services are available to anyone in Saratoga, Warren and Washington Counties, always accompanied by information, referral and advocacy as needed. Individuals are never refused services because of their inability to pay. saratogaTODAYnewspaper.com

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Victorian

Saratoga Springs Downtown Business Association Presents

THE 35 ANNUAL th

PHOTOS PROVIDED

DECEMBER 2-5, 2021

Thursday, December 2 · 6-7 p.m. • Friday, December 3 · 5-8 p.m.

Saturday, December 4 · 5-8 p.m. • Sunday, December 5 · 12-4 p.m.

The weekend begins with the Annual Tree Lighting Ceremony on Thursday, December 2nd • 6-7 p.m

Continuing throughout the weekend...

For the Kids...

• A SCAVENGER HUNT The Charlton School has created pieces of art to be hidden in Downtown Saratoga. Locate them all for your chance to win a Saratoga Prize Package of goodies!

• NEIGHBORHOOD SANTA VISITS THROUGHOUT DECEMBER As an alternative to in-person visits with Santa, we are bringing Santa to the children of Saratoga! Children are invited to catch a glimpse of Santa Claus as he travels through Saratoga neighborhoods atop a Tower Ladder fire truck!

• LIVE PERFORMANCES Come enjoy performers inside store-front windows and strolling Broadway.

• FREE GIFT-WRAPPING STATION Have your downtown gifts wrapped by the students of The Charlton School during Victorian Streetwalk Weekend on Sunday, December 5.

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• SANTA'S COTTAGE ON BROADWAY Santa invites children to leave their Christmas lists and notes for Santa at Santa’s Cottage, located in front of Putnam Market.

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Streetwalk

d n e k wee

Santa Claus is Coming to Town!

Follow Santa LIVE on Facebook @DOWNTOWNSARATOGASPRINGS The Saratoga Springs Downtown Business Association is bringing Santa to the children of Saratoga Springs! Catch a glimpse of Santa in your neighborhood as he travels through Saratoga Springs atop a Tower Ladder Fire Truck provided by King Enterprises.

Follow along for details at www.SaratogaSpringsDowntown.com

SF

For more information, visit SaratogaSpringsDowntown.com saratogaTODAYnewspaper.com

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The Start of a

New Holiday Traditio!

"Holiday Lighted Nights" PHOTOS PROVIDED

H

oliday Lighted Nights takes place at the Washington County Fairgrounds, in Greenwich New York, from November 26th – December 23rd.

This new drive-thru holiday tradition will be fun for the whole family as you enjoy over a mile and a half of holiday magic, taking in giant lighted displays while listening to your favorite holiday music provided by Breeze 103.9 FM. Tickets are priced per car and can be purchased online or at the gate.

A tradition since 1890, the Washington County Fair has served as a place for generations where memories are made each August for the many exhibitors, vendors, and fair patrons that join us. "Holiday Lighted Nights" will expand on that experience and have the fairgrounds serve as a place where our community can join us for new traditions throughout the year.

We look forward to the community seeing the fairgrounds in a new "light" by making a new tradition at the fairgrounds this holiday season!

See you at the fairgrounds!

Sponsors:

SF

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Fighting Hunger

One Weekend at a Time

WRITTEN BY MADISYN FISH | PHOTOS PROVIDED

In Saratoga, a city built on wealth and prosperity, it is often hard to see the effects of poverty, but we must not allow them to go unnoticed.

In 2015, Saratoga local Karey Trimmings began her mission to combat childhood hunger in our community when she founded SNACpack (Saratoga Nutrition Assistance for Children.) Since then, the program has grown to become a local staple charity while feeding upwards of 280 children weekly.

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Trimmings, a Saratoga native, “always thought there is so much wealth here, so how are there kids that are really this hungry?” she says. After graduating from SSHS, Trimmings pursued her music career in college, eventually coming back to Saratoga to grow her family and her career in music education at Dorothy Nolan elementary and St. Clements church.

SNACpack’s start was a lightbulb moment for SSCSD to do better, “it was very eye opening and created a sense of empathy and compassion that wasn’t really there before” she says.

Having always worked with children, whether at school, church, or home, she is very involved with the youth of the community. Her inspiration sparked SNACpack, “8 years ago, we brought a young man into our home... because I just knew something was off” she says. Turns out he came from a broken home and under his circumstances was unable to have enough food. She then I thought “I know there is one hungry kid, but if there is one, I wonder how many there really are?”

As progress continues, it is necessary for Saratogians to continue supporting SNACpack, without your help, they could not help the range of kids they do. Go to www.

SNACpackprogram.org to get involved, sign up for packing, or donate.

In the future, Karey hopes to create a SNACpack sponsored scholarship to support these kids in further education, “because school can be a lot more challenging when you’re hungry.”

Be the change and give back this holiday season.

SF

“With this child’s blessing and his guidance... I was all in. To speak at each school and make the community aware” she says.

When Karey presented the idea to the board of education, many were shocked because, “these are kids in Saratoga Springs, that walk by you, that sit by you and who literally do not have food on the weekends... yet are aware that the student next to them has $300 Nikes on” says Trimmings. “In a way they’re ghost children who are just not seen” which is why SNACpack works to change that.

To “make these kids realize they have adults who care about them... and see them” she says. Over time, a support network has grown throughout school and the community, thanks to an amazing team of teachers, faculty and volunteers who make SNACpack “more than just food on a Friday afternoon... these kids are supported in many ways” says Trimmings. Such as including toiletries in bags, accommodating home deliveries, and having a team of social workers in every building with whom we work with to help these kids obtain additional services they may need.

The process has become a weekly routine, every Saturday Karey orders food from the Northeast Regional Foodbank using donated money, “volunteers pick up the food on Thursdays and bring it to St. Clements... where volunteers pack bags of food... on Friday, the bags are brought to schools and a team in each building distributes them.” saratogaTODAYnewspaper.com

YOU ARE CORDIALLY INVITED TO VISIT

PaperDolls of Saratoga FOR ALL YOUR CUSTOM STATIONERY NEEDS

HOLIDAY CARDS INCLUDING CUSTOM DESIGNS! INVITATIONS FOR ALL MANNER OF CELEBRATIONS PRINTED GOODS FOR EVENTS & GATHERINGS PLACE CARD, ENVELOPE & THANK YOU CARD CALLIGRAPHY PERSONALIZED CORRESPONDENCE CARDS, BUSINESS CARDS & NOTEPADS SARATOGA-THEMED STATIONERY, CARDS & GIFTS ASSISTANCE WITH CORPORATE & CLIENT GIFT SELECTIONS

We look forward to welcoming you!

THE SARATOGA MARKETPLACE 454 BROADWAY #4 | SARATOGA SPRINGS, NY 12866 FOR A PRIVATE APPOINTMENT, CALL, EMAIL, OR SCHEDULE ONLINE 518.583.4084 | CUSTOM@PAPERDOLLSOFSARATOGA.COM WWW.PAPERDOLLSOFSARATOGA.COM

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SARATOGA with Kids

TRADITIONS TO START THE CHRISTMAS SEASON WRITTEN BY GINNY SMITH | PHOTOS PROVIDED

F

rom the very first Christmas after my husband and I were married, we have built family traditions that officially serve as our Christmas opening ceremonies.

Cutting our own Christmas tree is our first, and one of our longest running, family traditions. The tree in our living room is a reminder of the meaning of the season, and the joy it brings to spend the day together as a family choosing it.

As we’ve added dogs and children to our family, they have all become enveloped into our tradition and excitedly anticipate our tree cutting day as soon as we finish our pie on Thanksgiving Day. What was once a very simple tradition where my husband and I took a hand saw to a tree farm and brought home a tree has evolved into a full day of festivities as each family member has added a new wrinkle. Our middle child insists upon a big pancake breakfast before our tree cutting adventure. Our oldest reminds that seeing Santa and his reindeer at the farm is a vital part of the tradition. My husband swears that walking up and down the rows of trees will help us find the perfect one. I always love taking too many pictures. And our youngest happily goes with the flow—thank goodness we have one of those!

Over the years, we’ve solidified the routine of our collectively created tradition. My husband makes a pancake breakfast fit for a lumberjack so that our stomachs stay full while we are searching for our tree. We dress for the weather because, as the saying goes, “there’s no such thing as bad weather, only bad clothes.” We pack up our saw, bungee cords, tarp, and cocoa, load everyone into the car, and turn on the Christmas music for the first time of the season.

Santa and his reindeer are always our first stop. Our kids love telling Santa their wish lists and getting a lollipop. Then we trudge out to the fields on foot or conveniently take a tractor ride to search for our tree. We’re always looking for something similar: a tree that smells good, with sturdy branches for our ornaments, and as tall as we can fit into our home (around 12 feet). The familiar scent of freshly cut pine brings back memories of our previous trips to the tree farm and excitement for this year’s tree. After looking at several rows of trees, they all begin to look the same to me. But it never fails that one family member will find a tree that has a little something special and we decide that it’s the one for us.

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After taking copious amounts of pictures, the arduous work of cutting the tree, dragging it to the baler, and lifting it on top of the car begins. With our tree secured to the roof, we head back home. Homemade pizza, a Christmas movie (usually, Elf), and a warm fire conclude our day of tree cutting festivities. And it starts to feel a lot like Christmas.

What are your traditions for the start of the holiday season?

I’d love to hear them! Tag me @thesaratogalife on Instagram to share your experiences. SF

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EDITORS'

Choice S

aratoga is brimming with local talent and Mom & Pops, that deserve our love – all year - not just at the holidays.

Shop Local, Shop Small, Shop Saratoga, whatever you call it - it is what we do.

We are local - and we support our local community. I love introducing you to new craftspeople we discover, (Thank You Intern Madisyn Fish for helping with this!) and I’m always in awe when someone can take their dream and turn it into a viable business. If I can help promote that, I will.

With this year’s Editor’s Choice, I bring you a wide variety of local “makers” with great back stories (Thank You Megin Potter for crafting these great short stories!)

I think it’s time to start shopping… if you haven’t already finished your list : )

s

ri h C saratogaTODAYnewspaper.com

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editors' choice

Bramble Grove Boutique WRITTEN BY MEGIN POTTER | PHOTOS PROVIDED

For centuries, artists have been trying to capture a flower’s fleeting beauty, to suspend its fragile existence in time, as if it were simply asleep, yet soon to awaken and delight us again with its ethereal presence.

Local artisan Jolinda Valentine has succeeded on that quest.

She artfully designs pressed petals, stems, and blossoms into a stunning array of one-of-a-kind necklaces, earrings, hair accessories and more.

A CHARMING COMBINATION Valentine’s line of Bramble Grove Boutique botanical jewelry and décor pieces are made by preserving a flower’s natural beauty and then suspending it in resin. It’s a material she was first introduced to by her father, an interior designer and custom craftsman who used resin for some of his projects.

Spending hours scouring through the work of other floral artists in magazines and books, Valentine has developed an exquisite eye for creating intriguing designs and color combinations.

Jolinda Valentine

Once chosen, the specimens are often combined with metal bezels and gems. The result is statement-making pieces that people adore.

“I’ve had a lot of great feedback and really overwhelming responses because a lot of people really haven’t seen this type of jewelry before,” she said.

THE STUFF OF FAIRY TALES Valentine gathers many of the flowers used in her jewelry from her mother-in-law’s Saratoga garden, local florists, and flower farmers. She also orders specialty flowers from Utah, Australia, and Switzerland to use in her work. She especially loves the bunches of tiny flowers on hydrangea bushes and jovial sunflowers.

“The yellow just makes you happy.”

Valentine’s daughter, Daisy, is just nine months old, so finding time to work on the Bramble Grove Boutique collection usually happens while Daisy sleeps, often during the late-night hours. For Jolinda, it’s worth the sacrifice.

“In New York, it feels like winter is half the year, it’s so long you end up missing the summer days and being outside. These are a cheerful reminder that summer will come again.”

ENCHANTING GIFTS The pieces that Bramble Grove Boutique displayed at Art in the Park, the Brookside Museum, and Just in Time Consignments this year had a spring-y and summer-y feel. For Christmas, Valentine is creating suncatcher ornaments and jewelry using deep, forest-y greens, plum reds, and pops of rich jewel tones.

For truly enchanting gift-giving, you can pick up some of these stylish and unique items at Caroline & Main in Saratoga, and at Amazing Finds Boutique in Ballston Spa. Find a full selection of Jolinda Valentine’s work by visiting the Bramble Grove Boutique Etsy shop. See her newest pieces, learn about upcoming shows, and brighten up your social media feeds by following Bramble Grove Boutique on Facebook and Instagram.

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editors' choice

Citrus Leigh

Meg Edwards and Kacie Cotter-Sacala

WRITTEN BY MEGIN POTTER

CLOTHING WITH ATTITUDE. There is an invigorating tang when the subtly sweet meets the sharpness of sour. This is a combination that invigorates the senses. It is also the aesthetic fueling the Citrus Leigh line of printed apparel, totes, koozies, scarves and more that launched last year.

“I describe it like a Janis Joplin met Joan Jett and had brunch with Stevie Nicks, Amy Winehouse, and Sacagawea kind of vibe,” said company founder Kacie Cotter-Sacala.

OLD WORLD MAGIC & WHIMSY Citrus Leigh came to fruition when Kacie Cotter-Sacala, a designer for Saratoga TODAY since 2016, teamed up with her cousin Meg Edwards, a project manager at Contemporary Designs.

The name of their company evolved to include the ladies’ shared middle name “Leigh” and embodies the bittersweet beauty that comes with having an outlet where they can freely unleash their creative juices.

“You can draw what you want and see how people react to it,” said Kacie.

Her designs are inspired by nature, her experiences outdoors enjoying the Adirondacks, mountain life, and the varied interests of someone with a “gypsy soul.” Mandalas, moons, Celtic symbols, pollinator bees, and centipedes are among the variety of concepts explored through Kacie’s depictions.

The images are printed with eco-friendly inks and vinyls onto tri-blend fabrics and come in recyclable packaging.

DARING SHAPES & LIBERATING CUTOUTS The zing of Citrus Leigh designs is accelerated by their clothing shapes and styles.

“Our ‘Leigh’sure Wear line was inspired by the 90’s fashion trends that are back! Being a 90's baby myself, I've always loved the slightly over-sized and DIY aesthetic from that era,” said Kacie.

“This is also echoed in our ‘Citrus Cuts,’” she continued. “From the classic cropped front-tie tees, to our grunge cuts and fringes, I make all of the Citrus Cuts in-house, from design, to print, to cut. I love the extra bit of flare and attitude they give a piece!”

Photo by Eileen Harrigan, BUG Eye Photography

Citrus Leigh apparel is available in women’s, men's, children’s, and unisex styles.

"We like giving people options. Our shoppers are able to connect their personality with a design and garment, rather than social stigmas or gender. I think this gives way for an inclusive environment and overall good shopping experience for everyone. I think it also opens the door for people to create their own ‘fashion-do's’ - clothing is a great form of selfexpression and we support that above all," she said.

GETTING IN THE GROOVE The beauty of the Citrus Leigh collection is also found in its versatility.

A series of four pieces featuring the “Celtic Goddess” design is among their best sellers.

“They have a simple elegance but are still groovy and old world,” said Kacie.

Citrus Leigh products can be found at The Magic Moon in Saratoga and online at citrusleigh.com. Visit their website during Black Friday to Cyber Monday weekend for special discounts. For updates, find them on Facebook and follow Citrus Leigh on Instagram @citrusleighdesigns. saratogaTODAYnewspaper.com

Photo by Eileen Harrigan, BUG Eye Photography

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editors' choice

Keville Handcrafted Chocolates WRITTEN BY MEGIN POTTER WITH CONTRIBUTIONS FROM CHRISTINA DEANGELIS | PHOTOS PROVIDED

Rose, the owner of Keville Insurance Agency, like others, found solace in the kitchen during the pandemic.

“I can’t sit still, and making chocolate has been my way of staying sane during COVID,” she said.

In the beginning of 2020, she opened Keville Handcrafted Chocolates, which offers her confections to the discerning consumer.

AGILE HANDS MAKE IDEAL CONFECTIONS There are candy eaters and then there are candy connoisseurs. Rose Keville’s father belonged in the former category. He had precise standards and a demanded exacting attention-to-detail that he paid to creating a soft caramel unlike any other.

Rose Keville

Rosemary was up for the challenge. A woman who only knows how to operate at warp speed, she didn’t stop once she’d conquered creating scrumptious caramels. She added utterly addictive buttercrunch and a fascinating collection of bonbons to her repertoire, as well.

MADE WITH ONLY THE FINEST INGREDIENTS Keville bonbons are made with rich, robust Guittard chocolate. Rosemary prefers this couverture chocolate (which is ground to a finer consistency than regular chocolate during production and contains a greater percentage of cocoa butter relative to the other ingredients) for superior flavor and texture.

“The chocolate doesn’t fight with the other flavors and it stands up to them,” she said.

Those other flavors include the finest liquors and fruits (including strawberry cheesecake, honey ginger, mango habanero, pink peppercorn & more!) which are often chosen specifically for her clientele, OUT OF THIS WORLD FLAVORS Among Keville’s special creations is the black current hibiscus bonbons made originally with the Kim sour lager from Single Cut Brewery; those infused with bourbon from Black Button Distilling; Next Door Kitchen’s Charred Pineapple Margarita flavor; and the Dark Chocolate Cocktail (made with sugar kelp and Scottish Gin from Sage Wine & Spirits).

Keville said she doesn’t drink and has been a vegetarian for 35 years but has an innate feel for what goes together well.

She uses many local products, including sweet potatoes from Pitney Meadow community farm for their popular Sweet Potato Buttercrunch.

She’s also willing to go out of her way to create unique ingredients inhouse, and to drive down to the Bronx or out to Scranton, NJ for supplies.

ADDICTIVE HOLIDAY GOODNESS For the holidays, Keville will be adding chestnut bonbons; apple and sweet potato, a festive coffee, and a peppermint buttercrunch, to their already impressive line-up.

“People say my buttercrunch is like crack. It’s very tasty and one of the most versatile confections. You eat one small piece and you’re hooked.”

Keville Handcrafted Chocolates, 100 Saratoga Village Blvd. Suite 24, Malta, is open 1 p.m. to 5 p.m. Saturday and Sunday. For more information, find them on Facebook, Instagram, or call 518-400-8000.

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editors' choice

Saratoga Natural Body Care WRITTEN BY MEGIN POTTER | PHOTOS PROVIDED

WHEN IT COMES TO YOUR SKIN – SIMPLE IS BETTER. Despite the proliferation of new formulas for soaps, lotions, and other body care products flooding the US market every year, Karolina Quinn and her friend Monika Kaczmarski both began making their own after moving here from Poland.

“We were buying regular, every day products - shampoos and soaps – but started developing skin issues and were very surprised,” said Karolina.

They realized they were likely having a reaction to something in the long list of ingredients that the US allows in their products that Europe does not. They started experimenting on their own with simple recipes and sharing them with one another.

Now, everyone can find their line of Saratoga Natural Body Care products locally at Roosevelt Bath & Spas, Four Seasons Natural Foods, and Olde Saratoga Mercantile. They are also being distributed through a list of 200 wholesalers, are available on Etsy, and for sale on their website.

Karolina Quinn and Monika Kaczmarski

INDULGE IN THE LUXURIOUS LATHER Saratoga Natural Body Care products are made with luscious scents and Saratoga’s magical mineral waters, mixed with shea butter and olive oil.

Some soaps are crafted using cocoa, wine, and beer.

“It’s fun, interesting, and something different. Wine and beer make soaps fluffy when lathering because of the sugar. It’s luxurious, creamy, and there’s just an extra-great feel to the soap. Plus, it’s a nice, fun gift for the wine or beer lover to have a soap with that scent,” said Karolina.

ONLY THE BEST In addition to a large variety of soaps, there are body balms and lotions, shampoo bars, hair detanglers and oils, face serums, toners, and lip balms in the Saratoga Natural Body Care collection.

There are men’s products also, including shaving bars, and more masculine scents; like sandalwood vanilla, and oat milk turmeric, so that no one on your shopping list feels forgotten.

Each product in their line however, is there because it’s been a hit.

“We’ve honestly, truly, narrowed it down to all top-sellers,” said Karolina.

SCENTS OF THE SEASON For the holidays, Saratoga Natural Body Care seasonal offerings will include a beautiful white and red sweet winterberry soap with extra moisturizing shea butter for dry skin. Their white and green Winter Pine bars also have the nourishing benefits of wheatgrass powder added in. The Winter Noses Soap is made with eucalyptus essential oil and includes a toy rubber ducky, making bath time both beneficial and fun for little ones.

The Saratoga Natural Winter Balm is a 100-percent oil-based product ideal for protecting an avid skier against exposure to the elements.

Lotion and soap gift sets are also available.

Orders must be placed by December 19th.

For more information, find them on Facebook or go to saratoganaturalbodycare.com saratogaTODAYnewspaper.com

WINTER 2021 | SARATOGA FAMILY | 25

editors' choice

Snyder’s Handmade Brooms of Saratoga WRITTEN BY MEGIN POTTER | PHOTOS PROVIDED

Snyder’s Handmade Brooms of Saratoga are so thoughtfully made, they are elevating a functional item into the realm of art.

“There are hundreds, maybe thousands, of people throughout the country that are making these Shaker-style brooms but they’re all kind-of the same. What we make is different. You will not find other brooms like these in the world,” said broom maker Matthew Snyder.

OUT OF THE BROOM CLOSET Matthew’s grandparents George and Ann Snyder made brooms for more than 40 years. Some of them were so unique that Matthew started collecting them in 2018.

These brooms don’t belong in the closet. They are conversation pieces. One has travelled to Alaska and back, one is made from a golf club, one is in a now discontinued shade of pastel blue. His collection eventually got so large that he was running out of places to keep them and he decided to sell a few.

Demand grew, so Matthew started making brooms and selling them at the Spa City Farmers’ Market last year. Now, he’s made 500-600 brooms, using some of the same antique broom-making equipment his grandparents did.

People love his colorful brooms but The Snyder Flyer is also a favorite. It’s Matthew’s take on Harry Potter’s Nimbus 2000, made with a twisted vine and bottom that resembles a point.

NO TIME FOR THE DUST TO SETTLE Working full-time in sales during the day, Matthew makes brooms in a factory set up in his garage at night and during the weekend, using antique equipment from the late 1800s, as well as modern machines.

“It’s great that my grandparents started making these amazing brooms, but at the same time it’s fun to add in my own style and to make brooms cool again,” said Matthew.

He’s invested in a new broom machine and a lathe that allows him to make handles 25 percent larger. He also uses more broomcorn to make them thicker, coppercoated steel wire, and experiments with a variety of different woods and finishes.

Matthew and George Snyder

“I’m really trying to keep with tradition, but also make it new,” he said.

COMING CLEAN

Matthew Snyder’s brooms are instantly recognizable but because they are handmade, it’s nearly impossible to make the same broom twice.

There’s a reason no one else makes brooms this way.

“The reason people don’t do it – is - you have to be crazy to do it!” he said.

The time it takes to turn each handle into a twisted, molded design is just the beginning. Then there’s the laborious job of dying the broom corn.

“Dying the broom corn is terrible. It’s a messy, messy job.”

Next, the colored broomcorn must be rinsed and dried for an entire day. Matthew even tried growing his own this year but the harvest from his 20 plants was only enough to make one or two brooms.

MAKING A CLEAN SWEEP In addition to being beautiful, Matthew likes to share the history of brooms and why, when we have automated vacuums, he’d still choose to use a broom.

“Even after you vacuum a carpet, if you take a broom and sweep it, you will still get a pile of dirt that comes out. A broom like this gets into the grain, it’s amazing!”

Custom-orders require a two-week lead time. For more information, call Matthew at 518-788-8019. Find Snyder’s Handmade Brooms of Saratoga on Facebook, Instagram, and at snydersbroomsofsaratoga.com 26 | SARATOGA FAMILY | WINTER 2021

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editors' choice

Tide & Purl WRITTEN BY MEGIN POTTER | PHOTOS PROVIDED

Pulled from the sea, pearls are a symbol of serenity; the calm that comes from the depths. In knitting, the purl stitch makes the pattern. These two things are now combined - the transitory nature of ocean life and the soothing, mediative, and fulfilling craft - at a new shop, Tide & Purl, at 123 Broad St. in Schuylerville “It’s been pretty smooth sailing so far,” said owner Amanda McCarty about the whirlwind pace of opening the shop.

MAINE MEETS MAIN STREET Amanda is a Maine native. Her father is a lobsterman, a small business owner who raised her with the understanding that you just never know what the tide will bring in.

When a prime location at a main intersection in Schuylerville (close to a lot, street parking, new crosswalks, and sidewalks) became available underneath the popular Amigos Cantina restaurant, Amanda’s ship had come in. Not about to miss it, she signed the lease and opened the store just seven weeks later, on October 1st.

Amanda McCarty

“We had to ramp it up fast to get in here but location-wise it’s absolutely perfect for a budding business. I live nearby, so can walk here. Overall, it’s been an overwhelming success!”

A LOVELY FUSION Amanda McCarty is one busy lady. A server at The Dovegate Inn, this mother of three, ages 11, 7, and 4, is also an avid “Knaptime Knitter,” married to a military man (who is away from home, for up to a year at a time while on duty).

Selling her work primarily through Etsy beginning in 2012, Amanda branched out to offer lovely knitted hats and other handmade items to specific local markets and then wholesale. Her brand, Crooked By Design, developed a large clientele who admired her aesthetic and who are interested in learning her techniques.

“Tide & Purl is a fusion of both. These are things you want to get for yourself and a curated collection of great gifts,” she said.

KNITS AND WHAT(K)NOT Tide & Purl is a cozy shop with a welcoming sitting area for knitting groups and kids classes in the back.

There’s a picture of her grandmother (who dreamed of having her own shop).

It’s a daily reminder of a family wish that Amanda has made a reality.

In addition to Amanda’s knitted goods, the casual shopper will be delighted by the assortment of local and ethically-sourced imported items at Tide & Purl.

Fairtrade bracelets, baskets, bags, and clothing in classic colors make for easy additions to almost anyone’s wardrobe. Project kits from “We are Knitters” and others make picking up the hobby possible. The McCarty children helped to choose the kids’ corner selection; toys great for imaginative play that also look nice around the house.

Amanda is perhaps most excited about carrying the work of local artisans, including soy Kobo Candles, made just down the street.

“There’s nothing chintzy here. Everything’s meaningful, really. The one thing I absolutely love about them is they are all things I personally like.”

See what Tide & Purl has available today. Find them on Instagram, and at tideandpurl.com saratogaTODAYnewspaper.com

WINTER 2021 | SARATOGA FAMILY | 27

editors' choice

Vintage by Crystal WRITTEN BY MEGIN POTTER | PHOTOS PROVIDED

Small businesses are rarely a solitary pursuit – although they can feel that way sometimes.

Crystal Sloane is accustomed to working alone in her studio at the peak of the Sloane family’s three-story Victorian Gothic home in Schuylerville.

Surrounded by a dizzying array of antique finds and tiny natural wonders, she creates Vintage by Crystal spun cotton figures and ornaments. Her husband, Ben, then photographs, packages, and gets them shipped out.

Sold through her Etsy shop since 2007 (Vintage by Crystal was their featured seller in 2015), these uniquely charming pieces are also sold individually, in retail shops, and wholesale around the world.

AN INFUSION OF FRESH ENERGY During her 15+ years in business, Vintage by Crystal has steadily grown, accumulating collectors and evolving from a solitary expression of one creator, to that of many.

Crystal and Ben Sloane

Vintage by Crystal is now collaborating with Johanna Parker Design, Coral and Tusk, and Skippy Cotton. The merging of the materials and styles of these like-minded creatives provides an infusion of fresh energy that revitalizes their work.

“It’s mutually beneficial. There’s a larger customer base and more exposure,” she said.

Opening themselves up to the knowledge and experience of collaborators, each participant is rewarded with seeing their mediums harmonize into the creation of something new. It’s a juxtaposition of the styles where each’s contribution is still discernible in the new work.

“Part of it is that it’s just fun,” Crystal continued. “It’s exciting for fans to see the blend of the two and it’s fun for us, too. It’s extra motivating.”

AN UNSHAKABLE WORK ETHIC Growth and change are crucial components to staying in the business of creating for a substantial amount of time, but so is having a strong work ethic – especially when you work from home as Crystal does, and have two young children; Olive, 7, and Bear, 4.

Crystal credits her resilience to growing up in a farm family. Along with her cousins (who own Saratoga’s popular Hanahan Family Farm Stand), her family was and still is responsible for milking 700 dairy cows in the area.

“It taught us kids the value of hard work early on and that we needed to keep going even when it gets tedious and difficult,” she said.

AN EXCITING SEASON In addition to the new collaborative pieces, this holiday season Vintage by Crystal will be debuting a variety of larger and even more intricate items.

There will be unusual tree toppers, angels, that Christmas curmudgeon - the Krampus, and all sorts of Santas in a rainbow of colors – including the best-selling yellows.

For first grabs at one-of-a-kind and very small special edition runs (of two or three) pieces, sign up to be notified about blog sales and get other information by visiting www.vintagebycrystal.com.

Vintage by Crystal will also be in attendance at the Vischer Ferry General Store Holiday Market & Antique Show, November 28th, from 9 a.m.-3 p.m., 357 Riverview Road, Rexford.

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Farming Across

Generations

WRITTEN BY HIMANEE GUPTA-CARLSON PHOTOS BY JIM GUPTA-CARLSON

y husband Jim and I first visited Arnold Grant’s M&A Farm in 2013. As we drove out of Saratoga toward Washington County’s Durkeetown area, city streets gave way to lush, green rolling hills.

It was mid-May and nature was bringing the landscape back to life. We arrived at Arnold’s farm and found him near the barn, sitting on a ledge.

M

Then, it was time to see the cows. This was dairy land, but Arnold like many owners of smaller farms had begun transitioning out of raising cows for milk in 1990. He was now tending a Black Angus herd for beef. Their furred skins glistened in the sun as they looked up at us in a pickup truck.

We were avid Saratoga Farmers Market shoppers and hopeful new farmers. We wanted to see where some of the meat we had been buying from local farmers was coming from. Arnold, then 77, showed us around.

They ignored him.

He introduced us first to his “beauties” – soft downy three-day-old chicks keeping warm under a heat lamp.

The “uglies,” as he termed them, were next. They were fuller grown chickens and pigs, lovely in their own way and destined for their date with a butcher – “their one bad day.”

“That one’s leaving us today,” Arnold said, gesturing to one of the pigs. “And that one,” pointing to another, “is next in line.” saratogaTODAYnewspaper.com

Arnold tried to hustle them toward us with a “ha Bessie, ha Bessie” chant.

“Oh come on,” he implored the cows. “Don’t embarrass me. We have guests.”

We took in the breathtaking beauty of the landscape as Arnold pointed out the house where he grew up in the 1930s and the home he built with his high school sweetheart Marilyn after their marriage.

Arnold Grant is the eldest living member of a farming family that spans several generations. He, his daughter, and granddaughter are a piece of the patchwork community that has thrived in the Capitol Region for nearly nine decades. He and his wife Marilyn had two children.

WINTER 2021 | SARATOGA FAMILY | 29

Their daughter Carole married Tom Foster when she was in her early 20s. Carole in turn gave birth to two children, one of who is Abby Henderson, wife of a schoolteacher, assistant to Arnold’s breakfast sandwich making operation at the Saratoga Farmers’ Market, agricultural savvy woman, and a mother of three.

Farming runs deep in the blood of Arnold, Carole, and Abby. It knits them into a warm and strong community of farmers locally. The know-how that came through their multi-generation experiences gave them the skills – and the courage – to evolve with the times, and to change the meaning of what it means to be a farmer in the 21st century as the agricultural economy changes.

As a child, Abby won a prize of three Romney ewes and a ram after entering an essay contest sponsored by a Romney association aimed at encouraging young people to raise sheep. Romney sheep are known for their high-quality wool, and Abby was excited to start something different from what her parents were doing, but still tied to the farm. Her Romneys came from Mary and Bob Pratt of the nearby Elihu Farm and started the herd that now produces wool that Carole spins and dyes into yarn, using homemade dyes she creates from flowers and plants grown at her farm.

30 | SARATOGA FAMILY | WINTER 2021

Abby remembers farm life as great. “My brother and I each had our own responsibilities around the farm and the house, too,” she says. “I wanted to be a schoolteacher but never in a way that would take me away from the farm.”

Arnold’s family began farming in the 1700s. His whole life had been the farm. Well, with playing sports, too. “My father encouraged that,” Arnold recalled. “He’d come to my games and watch me play. Then, we’d come home together to milk the cows. There were always the farm chores.”

Arnold was good at competitive sports and contemplated becoming a coach. But he also loved the farm. He finished high school in 1954 and married Marilyn in 1955. He began running the family farm a year later. Then, the children arrived, and with them the bills. He kept milking cows, but also began driving a school bus and working at a milk processing plant to help offset the costs.

As a farmer, he had to be a businessman, too.

Like her father, Carole grew up playing sports and doing farm chores. Her parents were dairy farmers throughout her childhood, selling the milk their cows produced to wholesalers. She began milking her father’s cows when she was in her early 20s, and then to supplement her income began milking for others. That led her to Tom. saratogaTODAYnewspaper.com

“I began working here [at the Foster farm] in March 1983,” she said. “By October, I was married.”

Dairy comprises a significant chunk of the Capitol Region’s agricultural economy. But raising cows for milk grew harder to sustain.

By the 1990s, the future of dairy for small farmers like herself and her father was uncertain.

“They were saying at the time that if you’re going to stay in dairy, you’ve got to get big or get out,’” Carole recalled.

Carole and Tom sold their herd to an Amish family and began raising sheep. For the Fosters, the shift was significant. Tom took an off-farm job while Carole raised their children and managed the animal care. “We went to Cornell as a family and looked at their sheep production program. At the time, they were lambing five times a year.

Each sheep would lamb [give birth] three times in two years.

It was very scheduled and meat production was the thing.”

The family’s sheep herd grew quickly.

Meanwhile, Arnold and Marilyn had shifted to raising cows for meat.

In the past, the Grants and Fosters both had been suppliers of milk to wholesalers. As their production changed to locally raised meats, both Carole and Arnold found their way to the Saratoga Farmers’ Market and quickly fell into its vibe.

“That was a big part of childhood for me,” Abby says. “I was here at the market every Saturday, and for a while on Wednesdays, too. We spent a lot of time preparing for it, and a lot of time here, as well.”

“We started with beef because that’s what we were doing at the farm,” Arnold says. “Then, there was a need for eggs, so I got some chickens and began bringing eggs. Then, people wanted chicken as meat, and then pork.”

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Carole meanwhile took some of her wool to a wool pool in Vermont, where it could be spun into yarn for wholesale distribution. “One of the sorters there said our wool was too good to be sold into bulk,” she recalled. “What did I know?”

She had some made into yarn, dyed it in her kitchen and began bringing it to market.

Over time, Carole converted an unused house at the Foster farm into a store, which became a gathering place for knitters.

Today, Arnold, 86, still lives in the house he built with Marilyn.

Marilyn passed in 2015, and he has sold the farm. But he still comes to market with what has become one of his most popular products: Made-to-order breakfast sandwiches. He began offering the sandwiches in 2013, and at first sold 15 to 20 a week. Now, lines form as soon as the market opens and a crew of friends, family, and others expertly prepare the sandwiches on the spot while he sits at a stool and presides.

Carole ran her knitting store until 2020 when safety concerns amid the COVID-19 pandemic caused her to close it down.

She divides her time these days between dying wool to bring to farm festivals and working for a fiber mill locally.

Abby married and started her family. Like her grandfather and father, her father-in-law was a dairy farmer. He, too, sold his cows and now grows grains for animal feed. His grandkids can be seen riding along with him as he combines.

“We kind of roll with the punches,” she says. “We don’t plan out too far ahead.”

When my husband and I visited Arnold’s farm in 2013, he had urged us to bring a few heavy bags with us. After we met his cows, he pointed to a pile of their manure and invited us to fill our bags to nourish the sandy soil at what came to be our small farm.

We wanted to pay him, but he waved us off.

He was, after all, a farmer at heart.

SF

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Meet...

Emily Mopsik a Saratogian with a

Love of the Local

I

WRITTEN BY MEGIN POTTER | PHOTOS PROVIDED

32 | SARATOGA FAMILY | WINTER 2021

Inside an 1880 Federal Brick home in the heart of downtown Saratoga, Emily Mopsik is baking up the timeless goodness that only fresh, local ingredients can provide.

Chronicling her idyllic creations on her lifestyle and food blog, SLICE.OF.SARATOGA since May, Emily says that she feels fortunate for the community she calls home.

“It’s a creative outlet to highlight the things I was already doing.” saratogaTODAYnewspaper.com

AN URBAN OASIS Emily Mopsik is a Saratoga native who met her husband, Jerome, in 2005 while they were both attending Skidmore College. In 2009, Emily started teaching 2nd grade at Caroline Street Elementary school. The couple married in 2012 and their adorable daughter, is now two years old.

In the warmer months, they can be found in the urban garden that their neighbors have graciously opened up to share with the Mopsik family. The ten garden beds are an oasis filled with fruits, vegetables, and cutting flowers.

“Our daughter loves picking berries and eating the ripe ones.

Most end up in her mouth, not in her basket,” laughs Emily.

She also has her own watering can and loves to rinse off the fresh vegetables they harvest from their plot, as well as the ones gathered from the Farmers’ Market and Four Seasons Natural Foods store just down the street.

SHARING THE LOVE In the Mopsik home, Jerome does most of the cooking, while Emily is in charge of baking and setting the table for entertaining. Hosting dinner parties, she delights in choosing the linens, tableware and creating the floral arrangements.

“More than anything, I love hosting parties,” she said.

Emily experiments with recipes from the NYTimes and Food and Wine articles, to supplement her own “tried & true” collection.

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The cakes, desserts, and soothing soups are offered in small batch “product drops.” Announced on Monday through the SLICE.OF.SARATOGA Instagram page, they are available for pick-up from the Mopsik’s home the following Friday.

HOLIDAY OPEN HOUSE While her “Almost Famous” Chocolate Cake and Chocolate Chip cookies receive universal praise, it’s Emily Mopsik’s Hanukkah Open House that really fills the home during the holiday season – which begins for them the first week of December this year.

Their daughter thrives on the attention, opening the door to greet her Grandparents, family friends and neighbors.

She twirls to show off her special dress before going to play dreidel and do puzzles with the other children.

There’s egg noodle kugel, homemade challah and hummus served on rectangular blue and white plates gathered from the couple’s travels to Israel and other locales abroad.

The spectacular Latkes and Vodka course consists of a show-stopping 100 latkes accompanied by a toppings bar featuring horseradish sour cream, smoked salmon, caviar, pickled beets and onions (from their garden) and applesauce. They are paired with the Mopsik Mule, a take on a ginger mule vodka cocktail. It’s followed with a raisin brandy Bundt cake baked in a Star of David pan for dessert.

“It’s all very exciting!” said Emily.

Follow Emily’s baking and entertaining adventures on Instagram @SLICE.OF.SARATOGA SF

WINTER 2021 | SARATOGA FAMILY | 33

Doctor Recommended

Baby Food WRITTEN BY MEGIN POTTER | PHOTOS BY SUPERSOURCEMEDIA.COM

34 | SARATOGA FAMILY | WINTER 2021

saratogaTODAYnewspaper.com

I

magine how much less worry you’d have if your baby’s food was approved by their doctor first.

Now, it can be.

Dr. Jennifer Lefner is Saratoga Hospital’s Chief of Newborn Medicine and Chair of Pediatrics.

She’s also a mother of two; Sasha, 13, and Olivia, 11, who struggled to find healthy and convenient foods for them when they were babies.

FRESH IS BEST Last year, Dr. Lefner became the Founder and CEO of Seedlings Baby Food, a company that strives to provide your baby with fresh, locally grown foods.

“Fresh is what I think is best for baby. If you look at a jar of shelf-stable vs fresh food, there’s a very big difference in nutrient content, the look, and the smell,” she said.

These sensory experiences are key when it comes to developing a healthy eater, says Dr. Lefner.

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WINTER 2021 | SARATOGA FAMILY | 35

WHY YOU MAY HAVE A PICKY EATER The experience of eating needs to be full of varying textures and new taste sensations.

“With national brands, you have to be really careful because there’s way more fruit than vegetables and more water content, which makes it less nutritious - but sweeter - so babies will eat it,” explains Dr. Lefner.

A baby needs at least 10 to 15 exposures to the same food before they will accept it, she said.

“Some of the packaged products essentially are a cookie.

They are very high in sugar content and not in fiber.

It develops their palate to anticipate vegetables with sweetness as a foundation and that everything they eat will have sweetness to it. Their brain develops to expect that and rejects food that doesn’t.”

Seedlings Baby Food has no added sugar, salt, or preservatives.

DOING THINGS DIFFERENTLY “This baby food is not shelf-stable and I don’t want it to be,” said Dr. Lefner.

Created for children as young as four months old (to complement the fats and proteins in breast milk that aid in brain development and proper growth), Seedlings foods are made from what is in-season at 9 Miles East Farm and available from nearby farms including Saratoga Apple.

Dr. Lefner recommends using the 4 oz. jars within three to five days, but said some will keep in the refrigerator for 36 | SARATOGA FAMILY | WINTER 2021

two weeks, and others for up to two months (depending on variety).

She also advises only introducing a new food to your baby every two or three days so you can evaluate if any allergies or sensitivities pop up.

Seedlings’ best-sellers include the Stage 1 Apples and Blueberries varieties, the Stage 2 Apple Cinnamon Chia, and the Stage 3 Greek Chicken & Rice.

During the winter months, squashes, pumpkins and legumes will be used in the foods, such as the Stage 3 Greens & Beans.

TRANSFORMATION STATION Although there have been supply chain issues and digital hurdles during the past year, Dr. Lefner said people have been very supportive of the Seedlings organic baby foods, and feedback has been really positive.

“I saw a mother, another vendor at the farmers’ market, give her infant a Seedlings food that she’d not eaten before – just fed it to her right then and there. At first, she was not paying attention, then she began looking for it and opening her mouth for the next bite. There was this transformation happening right before my eyes,” said Dr. Lefner.

Find Seedlings Baby Food at the 9 Miles East Farm Restaurant, 64 Excelsior Ave, Saratoga Springs. For new one-click online ordering and home delivery subscriptions, go to www.seedlingsbabyfood.com. SF saratogaTODAYnewspaper.com

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Healthy Comfort Foods A Paradox Solved!

WRITTEN BY RICH FRANK OF FOUR SEASONS NATURAL FOODS | PHOTOS PROVIDED

Ah! Comfort foods...

Mac and cheese, hamburgers, French fries, meatloaf, grilled cheese, cake, ice cream... the list goes on and on. All the good stuff! They make us feel good while we’re with them, but over time, may not be our best choices.

Wikipedia says: Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation.

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High calories and carbs--yummy, but a recipe to put on weight and push us toward disease. Of course, comfort food lists vary, but many will look similar….and similarly tough on our bodies.

One “Just Say No” answer is to make new associations with healthier choices that can give you the same inner warmth. Things that are unappealing or downright nasty can over time move up the ladder to the comfort zone...well maybe not that high, but close! A big pile of fresh steamed kale, winter squash in season, miso soup done right-these can warm your heart too. Not feeling it? Okay, it’s understandable. So, here's some traditional favorites with a healthier twist:

MEATLOAF, ETC. There are some amazing meatless meats, but Field Roast stands out for their tastes, textures and ingredients-sausages, wings, hot dogs and more. Try their Celebration Roast for a flavorful, hearty, meat alternative. (Don’t get too excited, it’s not meatloaf, but give it a chance!)

Finally, experiment with some simple twists to take the edge off--look for organic, less processed, whole grain versions.

Even something like PB and J, can still hit the spot, but with some added nutrition if made on local, whole grain bread, with organic fruit-sweetened jelly and fresh ground peanut butter. You might (might?) even prefer it! SF

MAC AND CHEESE Pretty much top of the comforting list.

There are many awesome versions available today--less caloric, organic, gluten-free, lower fat and more: Funny Farm Goat Mac and Cheese.

Goat milk, not gross--it’s much more digestible and easier on the body.

Don’t knock it, at least until after you try it.

Chickapea Mac and Cheese. Made from chickpeas and other beans and grains. Everything regular mac and cheese doesn’t have, except the great taste.

Annies. Yes, big and corporate, but they have some great options from vegan, organic, gluten-free or grass fed dairy--all interesting alternatives!

BURGERS AND FRIES There’s a ton of new vegan options, but it’s less clear if they’re better for you. What’s healthier: a locally, grown, humanely treated cow burger or a highly processed, manufactured, frozen plant burger...hard to say?

However, check these out: Vermont Gold Burger. Local, unique, whole grain and full of good ingredients.

Sunshine Burgers. Around for nearly 40 years--they’re doing something right. They’re not a meat wannabe but stand up and stand out in the crowd.

Alexia Fries. Pretty good and easy.

Not health food, but not horrible.

They taste good for almost no effort and come in a ton of varieties.

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WINTER 2021 | SARATOGA FAMILY | 39

Go Nuts FOR HEALTH

n o s a e S y a d i l o H s i h t

WRITTEN BY DIANE WHITTEN, NUTRITION EDUCATOR, CORNELL COOPERATIVE EXTENSION SARATOGA COUNTY

T

here are some foods that appear more frequently around the holiday season, and one of them is nuts.

Even the seasonal production of The Nutcracker Suite pays homage to nuts, and at my childhood family holiday gatherings there was always a bowl of nuts in their shell and a nutcracker.

Nuts are also a traditional gift, including salted, spiced or candied whole nuts.

Since nuts fall from trees in the fall season (except for peanuts which are not nuts, but rather legumes), it makes sense that they would traditionally appear during the winter holidays.

Nuts have a lot of fat and calories (160200/oz.), so in days of yore nuts were an important part of the pantry to get through the lean days of winter.

NUT NUTRITION: Nuts are a good source of protein (3-6 g/oz.), hearthealthy monounsaturated fats, fiber (2-4 g/oz.) and a vast array of vitamins and mineral, including vitamin E, magnesium, copper, selenium, and manganese. Nuts are an excellent source of these important minerals that we need daily. The Daily Value (DV) is the amount recommended daily, a DV of 20% or more is considered a good source. The list below shows nuts that are very good sources of these essential vitamins and minerals.

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EAT A VARIETY OF NUTS: Including nuts in your diet will boost your health, but watch your portion size. Research shows benefits from two tablespoons (1 ounce) 4-5 days a week. Since nuts offer different essential vitamins and minerals, eat a variety of them for well balanced nutrition. So, at your next gathering put out a dish of mixed nuts for better health in the New Year.

Almonds per 1 ounce (23 nuts): 46% DV vitamin E, 30% Copper, 25% manganese, 20% DV magnesium Brazil Nuts per 1 ounce (6 nuts): 990% DV selenium (1 nut = 165% DV), 50% DV copper, 25% DV magnesium Cashews per 1 ounce (18 nuts): 70% DV copper, 20% DV magnesium Pecans per 1 ounce (19 halves): 60% DV manganese, 35% DV copper Pine Nuts per 1 ounce: 110% DV manganese, 40% DV copper, 20% DV vitamin E Pistachios per 1 ounce (49 kernels): 40% DV copper, 20% DV vitamin B6.

Walnuts per 1 ounce (14 halves): heart healthy omega-3 fats, 50% DV copper, 40% DV manganese WHY YOU NEED THESE VITAMINS AND MINERALS Vitamin E • Supports immune system

• Supports normal nerve function • Antioxidant properties reduce disease risk Copper • Helps form red blood cells • Keeps nerve cells healthy • Helps form collagen • Helps convert food into energy Magnesium • Improves bone strength • Helps convert food into energy • Supports muscle movement • Regulates the nervous system Manganese • Improves wound healing • Improves bone health • Antioxidant properties reduce disease risk • Helps convert food into energy Selenium: • Antioxidant properties reduce disease risk • May protect against heart disease • Is important for thyroid health • Supports immune system GETTING THEM IN YOUR DIET Whole or chopped nuts & seeds can be: • Sprinkled on salads • Added to cereal • Mixed into yogurt • Incorporated into recipes for baked goods • Used in breading or toppings • Popped in your mouth saratogaTODAYnewspaper.com

recipes..

Almond & Lemon Crusted Fish

Maple Syrup Pecan Pie This recipe won a Maple Cooking Competition at the NY State Fair.

• 1 ½ cups maple syrup • 6 eggs • 2 tbsp butter, melted • 2 tsp vanilla extract • 1 cup chopped pecans For Whipped cream: 1 cup whipping cream ½ cup maple syrup Adjust oven rack to upper-middle position and preheat oven to 325 degrees. Butter a 9- inch pie pan. Whisk all the ingredients together and pour into pie plate. Bake for 45 minutes. Meanwhile, beat the heavy cream with the maple syrup until stiff peaks form. After pie has cooled, top with whipped cream and serve. Serves 8-10.

Source: nysmaple.com/recipes

Stuffed Figs with Pistachios Coating fish with nuts instead of breading makes a simple meal more elegant.

• Zest and juice of 1 lemon, divided • 1/2 cup sliced almonds, coarsely chopped • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided • 1 teaspoon salt, divided • 1 1/4 pounds tilapia or halibut, cut into 4 portions • 4 teaspoons Dijon mustard • 2 cloves garlic, slivered • 1-pound baby spinach 1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.

3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

4. Meanwhile, heat the remaining 2 teaspoons oil in a skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

Makes 4 servings Nutrition Per serving: 249 calories; 13 g fat (1 g sat); 46 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 496 mg sodium; 1025 mg potassium. saratogaTODAYnewspaper.com

This super simple, no-cook recipe is surprisingly delicious.

• 1/4 cup shelled, pistachios • 8 dried figs • ¼ cup ricotta cheese • 1 tablespoon honey Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.

Chop coarsely. Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation in the cut side of each fig half with a small spoon or your finger. Put ½ tsp of the ricotta cheese onto each piece of fig and top with a sprinkling of chopped pistachio. Drizzle with honey and serve.

Makes 4 servings Nutrition Facts: 156 calories, 2.5g fat, 5g fiber, 24mg sodium

Curried Cashews Curry powder includes the health promoting spices turmeric, ginger and cinnamon.

• 6 tablespoons lemon juice • 6 tablespoons curry powder • 4 teaspoons salt • 6 cups unsalted cashews Position racks in the upper and lower thirds of oven; preheat to 250°F. Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.

Bake, stirring every 15 minutes, until dry, about 45 minutes.

Let cool completely. Store in airtight container.

Nutrition Per 2-tablespoon serving: 101 calories; 8 g fat; 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 96 mg sodium; 111 mg potassium.

WINTER 2021 | SARATOGA FAMILY | 41

Sports Specialization

Good or Bad?

WRITTEN BY

DR. ALISON SYNAKOWSKI, DPT

Dr. Alison Synakowski, DPT has been practicing physical therapy for over 12 years in the Capital Region. She practices out of a unique practice, Suarez Sports and Orthopedic Physical Therapy with locations in both Latham and Saratoga. She holds her Orthopedic Specialty (OCS) in PT and has a background in Athletic Training and Strength and Conditioning. She has a strong passion for injury prevention and improving the quality of healthcare.

Should a kid play one sport or many sports?

Will they fall behind if they are not focusing on the skills of their sport all the time?

Stories of young prodigies are more commonly shared and become the focus of this debate, rather than the far more prevalent stories of athletes who played various sports, were very active and only later in life specialized.

For example, most know Tiger Woods’ childhood story. By 2 years old, Woods was driving a golf ball and beating 10-year-olds in golf tournaments.

He was a golfer the day he was born.

Less known is the story of Roger Federer. Federer started with kicking a ball around. He played soccer, squash, badminton, hand ball and ping pong, skied, wrestled, and skateboarded. There was no pressure to specialize but rather he was encouraged to play as many sports as possible. He didn’t specialize in tennis until his late teens.

Sports specialization is defined as “intense, year-round training in a single sport with exclusion from other sports”.

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Research does NOT show that early, intense training is essential to reach an elite level - yet many kids by the age of 10 years old have already begun specializing. Early to middle elementary school aged children are the most at risk of negative impacts when specializing too early.

It takes 10,000 hours to master a skill. With playing a variety of sports, there is a transfer of pattern recall from sport to sport and thus specific specialization early is not needed. Improved success is actually associated with intense training starting at greater than 15 years old.

Will You Be Seen

IN TH E SP RING/SU MME R ISSU E O F S A R ATO GA

BRIDE

M A GA Z I N E ?

DOWNSIDES OF EARLY SPECIALIZATION Twenty percent of athletes drop out of their sport due to injury another reason year-round sport(s) is detrimental to young athletes.

Recovery time is essential to stay healthy. There is a big discrepancy between our kids and professionals, and even the pros take weeks, even months of rest every year.

Aside from injuries, - early specialization is consistently seen as a reason for dropping out of a sport.

Kids who perceive high criticism from their parents are also likely to drop out of their sport. Once kids drop out of sport, their overall physical activity tends to reduce, which then becomes a long-term health issue.

UPSIDES OF PLAYING VARIOUS SPORTS AT A YOUNG AGE Playing multiple sports exposes kids to various movements and movement patterns, increasing overall athleticism, and decreasing risk of injury from over exposure.

Importantly, learning new sports and skills presents variety, new challenges and may reduce overall pressure and burnout.

It is very hard to break this trend toward early specialization, but the risks of specializing too early may very well outweigh the benefits for most kids.

Parents, help your kids love many activities and not just one. Try not to succumb to the pressures of specialization. It will yield a high return with athleticism, love for physical activity and happiness. SF saratogaTODAYnewspaper.com

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Ha ve Your B usiness’ Story, R e al Brid e or Ph oto S h o o t IN C L UDED in Ou r N e xt Iss ue * WIT H YOUR AD PURCH AS E !

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The Recipe for a

WRITTEN BY MATT GUNNING, OWNER, GUNNING ELITE TRAINING

My mindset has changed a lot since I first got into the business of fitness.

I used to think that the harder the workout was, the better results you would get. Ten years later, so many things have changed with my own training as well as that of the clients I train. A mentor of mine said, “If you haven’t changed your program in 10 years, you were either way ahead at one point or way behind now...and I’m pretty sure I know which one it is.”

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This statement is so true. Fitness has evolved so much in the past 20 years. It has gone from bodybuilding/machines to more of a functional approach. The term “functional training” gets thrown around a lot, and can mean different things to different people. For me, functional training means being more durable and able to handle the stresses of life.

Let’s face it: life is a lot busier now and with the advanced technology of cell phones, video games and various other things, we are much more sedentary beings. This causes a plethora of issues from body aches to many other more serious health problems.

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Long, Healthy Life

PHOTOS BY SUPERSOURCEMEDIA.COM

We are a reactive, not proactive, society. We indulge in bad habits, go to the doctor to find out we have high blood pressure, then take medication to lower it. However, if we were more proactive and moved our bodies daily throughout the week, many of these issues can be avoided— and this has been proven through many studies.

So, if I gave you a pill that would allow you to live 10 to 20 years longer, would you take it? You’d say “yes,” right? Well, movement and exercise can do that for you. Here is the tricky part, though. What do you do? I have found, through my 10 years of training clients every day, that there is a right

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way that l’ve learned through trial and error, because it’s important to remember that the key is to continue training for the long term.

With fitness training, everything is about balance. Think of your fitness program to long-lasting health and longevity like a recipe. If you are making your favorite meal, you’ll need all the ingredients to make it taste the same, right?

If you are missing something, it will change how it tastes.

The same is true with your body and training. There is a necessary recipe to follow that will keep you mobile, strong, powerful and well-conditioned for years to come.

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Here is the recipe that we follow at Gunning Elite Training. Again, the goal is to keep doing this for the long run. I always tell people that if you are doing something or training in a way that you couldn’t keep up for the next 10 years, then you need to fix something. Consistency is a big theme at our gym. Like a doctor, our goal is to first, do no harm. To consistently progress means not killing yourself at the gym doing “insane” workouts—it will be hard to keep up with that down the road.

Here are our Five Essential ingredients: 1. FOAM ROLLING/MOBILITY We always start off with this combination to prep the body before we start moving. Our body is composed of various joints, some that are meant to be mobile and others to be stable. For example, our hips and lumbar spine. Our hips are meant to be mobile and our lumbar spine meant to be stable. If we are tight in our hips, we will probably be using our lumbar spine, which usually causes lower back pain.

2. ACTIVATION This is very similar to #1 but our goal is to get our clients to activate their glutes and core so that when we move, either by doing exercises at the gym or through daily activities, we are utilizing the right muscles and not the wrong ones.

3. POWER This is super important and probably the number one injury prevention tool—if we do it correctly. The best example is if you are coming down the stairs and you forget about that last step, the ability to react and land safely vs. getting injured falls in this category.

4. STRENGTH Just like power, research has shown that we begin to lose our strength at the age of 30 at a rate of 1% per year.

That may not seem like a lot, but if you are not doing anything for 20 years, you have lost 20% of your strength by age 50. If it’s 20 years later and you’ve still not done anything, you’re now down 40%. It’s going to be a lot harder to handle the daily stresses of life such as going up stairs, getting up and down, etc. Movement is the best preventative medicine we can give ourselves. Make sure you are incorporating a well-balanced strength program that covers all the fundamental movement patterns.

5. CONDITIONING This is the last ingredient in the recipe. We want to make sure our cardiovascular system is strong. The key here is choosing safe exercises that get the heart rate up. We always want to think risk vs. reward. So, I will choose a bike rather than, say, burpees which I never include in a workout because most people don’t do them properly and they come with a higher risk of injury. Again, think 10 to 20 years down the road—this is for life.

Each ingredient here is important and necessary if your goal is staying strong, healthy, and happy for the long run. We only get one life on this Earth so let’s make the best of it. SF saratogaTODAYnewspaper.com

WINTER 2021 | SARATOGA FAMILY | 47

historic ballston spa

Where Dreams Really Do Come True

WRITTEN & PHOTOGRAPHED BY THERESA ST. JOHN

"Your body exists in the past, and your mind exists in the future.

In yoga, they come together in the present." - B.K.S Iyengar Now, more than ever, we need places where we feel comfortable and safe - open spaces that allow us to take care of ourselves and each other. Isolated for such a long time over the past couple years - when we can be together now, it should be in a nurturing way.

Yoga helped—a lot. In 2006 Jen began teaching part-time and dedicated six years of training - that's 500 hours ladies and gents - at Kripalu, in Stockbridge, Mass. She's now a 500hr E-RYT, Professional Level Kripalu Yoga Teacher who wants to share the excellent benefits of this practice with others.

Luckily, I'm not the only one that feels this way.

"I was an only child, very creative, imaginative, and independent. My family encouraged all of these things, and yoga was the perfect outlet for me to explore and get to know my inner self on a deeper level."

Enter the studio known as Saha Yoga, Located in the heart of downtown Ballston Spa. Recently, I met up with the owner, Jen Sayers, and we were able to talk about Yoga and community; more often than not, the two walk hand-in-hand.

Jen was in the restaurant business for 26 years before her keen interest in yoga began. The stress in that line of work proved to be overwhelming at times.

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I haven't worked much with Yoga in my own life, so I'm curious about the art. When Jen states that everyone can practice Yoga, I find myself blurting out a question.

"Okay, but what if someone's paralyzed? How on earth can they even consider Yoga when they can't move their arms or legs?" saratogaTODAYnewspaper.com

"You adjust the posture to fit the body," She says immediately. She doesn't even blink or need to mull the question over. Jen relates a story about a man who was paralyzed from the chest down.

"The Yoga instructor took him out of his chair, propped him up with pillows, and set his legs wide apart. He began to cry.

He hadn't sat like that in years. The stretch felt amazing - in his soul, where he could still feel everything."

"Here's the thing, " Jen states. "You meet Yoga where you are." Hmmm, think about that.

I ask how she came to be the owner of Saha Yoga. Her laugh is infectious.

"It was the middle of the night," Jen tells me, a far-away look in her eye. "I woke up from a dead sleep, sat up in bed, and called out in the dark." I look at her, catching a glimpse of the panic she must have been feeling at the time.

"Are you crazy?" she said to herself in the quiet of midnight. "Buying a business in the middle of a pandemic?

What are you thinking?" Jen was right to panic. The world was on lockdown, and she now owned a yoga business – unable to practice the art because no one could come into the building.

We're tucked in the corner booth at Mrs. London's - a place you all know I frequent. We look at each other over our ice teas and pastries. Jen is deadly serious when she begins speaking again. "It was terrifying, but the thought of this studio not surviving the pandemic broke my heart. The community needed it - I needed it. I knew in my gut I had to make it happen." Talks with the sellers moved forward.

Her following sentence makes me grimace. "I became the owner of Saha Yoga in July of 2020." I can't help but roll my eyes. "I know," she laughs. "We were in lockdown for the next two months - months where I still needed to pay the bills - here at the studio AND home."

Oh my gosh, I wouldn't have been able to take such a chance.

"Our first yoga class was September 2nd, 2020." She smiles at the memory. "It was the most precious day ever."

I bet it was.

When we begin to talk about the future of Saha Yoga, Jen tells me she has plans for the studio. "I'd like to see a robust monthly schedule, where we offer various classes and events, with multiple teachers. I picture developing our community atmosphere over the next few years, becoming financially self-sufficient at the same time."

She explains that Saha Yoga is a kinder, more gentle, slower, restorative practice. The teachers offer balance in what can sometimes be a crazy world. It sounds like Jen has a solid plan to help her studio grow.

"If I could make it through these last few years," she tells me.

"It's all good. The powers that be want me here." I suspect Historic Ballston Spa and the surrounding area does too.

You can connect with Saha Yoga here: Facebook: www.facebook.com/sahaballston Instagram: www.instagram.com/saha_yoga_ballston_spa Website: www.sahayogabspa.com SF saratogaTODAYnewspaper.com

WINTER 2021 | SARATOGA FAMILY | 49

Meet…

RICK COBELLO

Teaching Us to Expect the Unexpected WRITTEN BY MEGIN POTTER | PHOTO PROVIDED

Today’s multigenerational small businesses are hotbeds for cybercrimes. Luckily, there’s a solution.

Rick Cobello, a computer whiz and teacher, has teamed up with lawyer Jacqueline Goralczyk, Esq. to form Global Cybersecurity Solutions.

“People really want to grasp this information, and when they do, information can change their lives,” said Cobello.

UNDERSTANDING THE PROBLEM When a huge corporation gets hacked, we all hear about it.

We feel vulnerable, but that sickening feeling in the pit of our stomachs is soon eased by news that things are being handled.

“When large businesses get hacked, they have the corporate structure and the money behind it to make it good,” said Cobello.

The criminally-minded understand this, which is why the largest portion of cybercrimes are directed at attacking small businesses. In addition to priority information, computers run a small business’ web cameras, alarms, HVAC systems, medical devices and more.

Small business owners however, often struggle to fix the breach.

“If they don’t get this corrected, they don’t buy groceries. The ramifications for them are personal,” he said.

WHEN COMPUTERS WERE STILL CONSIDERED STRANGE You can’t get to know Rick Cobello without also learning more about the problem of cybersecurity and how he’s been protecting us from it for 50 years.

Back in the 1980s, Rick’s goal was to get computers into the Saratoga Springs School District. The biggest cybersecurity threat at the time however, was worrying that your floppy disk might get stolen. The internet was still not being utilized on a large scale.

For the next 14 years, Cobello worked with GE Research, safeguarding their scientific and engineering designs in fields as diverse as medicine, power systems and appliances.

“If that information got out and into the wrong hands, it could cause havoc,” he said.

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RESPONSIBLE FOR MILLIONS Then, Rick turned his sights to the government sector.

As a Chief Information Security Officer for NY State, he was concerned with looking after the identities of millions of people receiving temporary and disability assistance.

“Their information was, sometimes, all they had. If someone was able create a new identity by using information on someone who was already having issues supporting themselves, they may not have the funds to fix it,” said Cobello.

TEACHING PRIVACY PROTECTION His experience in the public, corporate and government sectors primed Cobello for teaching attorneys (and others) the complexities of cybersecurity and supply chain management at Albany Law School for the past five years.

“Everything they do at this point is somehow around protecting privacy. For a real estate lawyer, it’s about transactions. When they are contacted with requests to wire money during a closing, it looks like it’s from a legitimate bank, when it’s not,” he said.

STUDENT & TEACHER TEAM UP Rick’s Global Cybersecurity Solutions business partner, Jacqueline Goralczyk, is a former student of his.

Her Clifton Park legal practice, DeAngelus and Goralczyk, PLLC, focuses on business law and real estate, giving her firsthand experience with the cybersecurity issues that can pop up.

“We are great partners because our working styles are similar and complement one another. She has a vast

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knowledge of the requirements for businesses, and I know how to get them there,” he said.

HOW TO RECOGNIZE RISK Although he is tech-minded, Rick understands that many in a multi-generational business are not, so he has become skilled at explaining the cybersecurity hazards by talking about recognizing risk.

“Everyone understands the risk involved in crossing the street. So, I weave that into it. It’s a risk we have in our personal and business life that intersects daily. I teach them how to minimize risk by expecting the unexpected.”

Baby Boomers for instance, are more trusting and at high-risk for falling prey to phishing schemes. Every generation is prone to carelessness, and neglecting a multiple-point identification system is an open invitation to malware or ransomware attacks.

Millennials who have grown up in a digital environment are less trusting and therefore less-likely to play into the hands of scammers but can still click on a suspicious app, which is why informing your entire workforce is key to staying safe.

“It’s like going to the doctor and learning that you have high blood pressure. You say yes, I understand, but don’t do anything about it.”

“Never expect history to repeat itself,” Cobello continued.

“Always look for the new and different.”

This is a lesson that Rick relearns every time he watches the bees in the dozen hobby hives he tends to. Seeing how the swarms communicate with one another reminds him of the daily hum of human interactions in today’s technologydriven world. SF

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GATEWAY HOUSE OF

Peace

WRITTEN BY BETHANY GONYEA | PHOTO PROVIDED

All of us live with the uncertainty of how our last days will unfold.

We can plan for the inevitable, but life has a way of unwinding differently than we had hoped. People may find themselves at the end of life without the finances or family to care for their greatest needs.

More people face such a crisis each day, as 10,000 boomers turn 65 each day, and all boomers will be over 65 by 2030.

Comfort Care Homes, often renovated private homes with 24/7 nonmedical comfort-based supportive staff, have been slowly emerging to help individuals who need help in their final days.

Comfort Care Homes are not hospice homes, although they carry a similar mission. Comfort Care Homes are often founded by an inspired community leader who arranges for a home with only two beds and a team of trained caregivers and volunteers. These services are provided free of charge or on a sliding scale to the families. Not only do comfort care homes offer a direct supportive level of care, but they also provide meals for residents, guests, and their families.

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The individuals who serve at these homes are nothing short of angels on earth. They are often not paid much and are willing to hold residents close to their hearts as they take care of their increasing physical needs as they progress toward transition.

As the Executive Director of a Comfort Care Home; Gateway House Of Peace in Ballston Spa, NY, I feel blessed to serve in such a capacity even though the obstacles are formidable. A recent study performed by our board discovered that 17.5% of Comfort Care Homes in New York State closed due to lack of funding and support. Yet, as a society, we urgently need more of these homes, not less.

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When we see a middle-aged person struggling to manage teenage children of their own, job demands, and home maintenance while providing a safe home and medical care for their terminal parent, the weight of responsibility, along with the emotional turmoil of permanently losing a parent, often becomes unbearable. It is common to have families appear at our door exhausted from offering extensive care and yet still deeply conflicted about "leaving" their loved ones at our Comfort Care Home.

Unfortunately, most of New York State does not have any Comfort Care Homes. However, some are clustered in Rochester and the Capital District, and a few others scattered throughout the state. If you feel called to start a Comfort Care Home, know that it can be a difficult journey but incredibly rewarding… It is truly sacred work!

saratogaTODAYnewspaper.com 2254 Route 50 South, Saratoga Springs NY 12866 (518) 581-2480

If your community is fortunate enough to have a Comfort Care Home, please reach out and ask how you can help because there are always numerous needs to be met. There is something for everyone to offer within their own comfort zone. They say it takes a village to raise a child. We are often amazed how it also takes a village to usher people out of this world.

We all wish ourselves and our loved ones a "good death" and Comfort Care Homes provide the best possible scenario for this. They are independently run, so they often have the freedom and focus on facilitating death with great dignity and grace, while simultaneously providing emotional support for the family.

As staff, one daily job perk we receive is that because we watch people transition under many different circumstances, our work reminds us to live each day as if it was our last, which helps us deeply appreciate our lives more. This reverence for the preciousness of life seems to draw the most good-hearted people, and I am so blessed to work with so many of them As a society, we need more of these homes to perform this noble work. If you are interested in learning more about Comfort Care Homes, please visit: omegahomenetwork.org.

Bethany Gonyea is the Executive Director at the Gateway House of Peace in Ballston Spa, NY. She can be reached at: bGonyea@GatewayHouseOfPeace.org SF

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Grieving During the Holiday Season The loss of a loved one is especially heavy during the holidays, a season full of joy and celebration. The swell of grief can be overwhelming, so prioritize taking care of yourself as you wade through “the most wonderful time of the year.”

WRITTEN BY

JEAN MALONE, LMHC OF SARATOGA HOSPITAL Jean Malone is a licensed mental health counselor at the Saratoga Hospital Medical Group – Oncology/Hematology office. She has a master’s degree in counseling psychology, a certificate in bereavement studies, and 13 years of hospice experience. Jean manages the bimonthly Grief Support Group for grieving adults in the area.

Accept that grieving is necessary for healing.

Don’t apologize for grieving and don’t set an arbitrary timeline to work through your grief. It’s a process, and everyone experiences it differently. You will have to navigate ups and downs influenced by your relationship with the person you lost, the circumstances surrounding their death, as well as your own life experiences.

As you move through the process, it’s only natural to experience some or all of the following: • Trouble thinking and concentrating • Anxiousness or depression • Loss of appetite • Difficulty sleeping • Anger • Isolation These feelings are uncomfortable. That is why it’s so important to acknowledge them, rather than disregard them. While you may want to bury your head in the sand until the new year, trying to ignore your grief feelings will only prolong the anguish.

Things will get more bearable, but only with good grief work: Accept that the holiday season will be difficult and make plans to get through it.

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CONSIDER YOUR WELL-BEING WHEN MAKING PLANS. In the midst of grief, you will not be operating at full capacity.

Talk with your loved ones and take a look at your annual traditions to determine what exactly you can and cannot handle.

And have these conversations well in advance. The longer you wait to express your needs, the more anxiety you’ll cause yourself. Here are some examples you might think about: • Do you prepare all the food for your Thanksgiving meal?

Ask someone else to take on the cooking this year.

• Will a sit-down dinner leave you focused on an empty chair? Suggest a casual brunch or a potluck, or see if a friend or loved one might host at their home instead.

• Have another look at your shopping list. Gift certificates are a great option if the thought of finding other presents overwhelms you. Or maybe, if the loved one you lost had a favorite sports team or television show, you could purchase gifts related to that as a way to honor and remember them.

• The holidays come with all sorts of traditions, but it’s okay to shelve them if decorating or sending holiday cards fills you with anxiety. There’s always next year.

• Don’t be afraid to create new traditions. Your loved one would want you to find joy in the holidays again. Maybe that means sending cards to nursing home residents or soldiers serving overseas rather than to friends and family. Such acts of kindness not only bring cheer to those less fortunate but also might inspire you to find a bit of happiness.

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Ask yourself how doing or not doing something will make you feel. Will trimming the Christmas tree bring you comfort or enjoyment? Would it be the end of the world if you skipped the annual family cookie bake? Sadness is to be expected, but not at the expense of your physical and mental well-being. Do what is most bearable for you this year.

WE’RE HERE TO HELP. After you’ve decided what your holiday will look like, don’t let anyone make you feel guilty for putting aside traditions or trying something new. Not even you.

Since so much about grief feels out of control, one of the best ways to navigate triggering occasions is to focus on what you can control. Maybe that means saying “no” more often than you’re saying “yes,” but that’s more than okay.

How you’re feeling from one day to the next may change what you’re up to doing. Avoid making a holiday checklist of things you feel you must do because that will just add unnecessary pressure. Give yourself some grace, and don’t be afraid to ask for help.

If you need support beyond what your family and friends can offer, Saratoga Hospital hosts a Grief Support Group twice per month, on the first and third Wednesday at 6 p.m.

For more information, please call 518-886-5210, or visit SaratogaHospital.org. SF

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Meet...

Douglas Greth WRITTEN AND PHOTOGRAPHED BY MEGIN POTTER

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D

ouglas Greth didn’t start painting until he was 45 years old but once he picked up a brush, people couldn’t believe what he was able to do with it.

Doug grew up in Reading, PA, and married his high school sweetheart, Dolores, with just $10 in his pocket. Today, they’ve been married 65 years, have had two sons, three grandchildren, and five great grandchildren. He worked in retail for 48 years, as a district supervisor, with the goal of being a good provider for his family.

“The money didn’t pour in but when they needed something, it was there for them,” he said.

A PAINTER IS BORN In 1980, while visiting New Orleans with friends, Doug saw artists selling their work in the Bourbon St. church square and said to Dolores, “I can do that.” Everyone laughed as if he were joking.

When he got home, however, Doug bought some supplies and painted the sites he’d just seen; including the St. Charles Trolley and the historic Steamer Natchez Riverboat.

Two years later, Doug took his first painting class in the evenings, and spent most of that 6-week period sitting with the advanced artists to pick up tips and ideas.

A good friend then gave Doug a book on painting clowns, which he loved. The joy of the circus came through in his bright, joyful depictions and fun use of acrylic color. Other subject matter for his paintings came from his surroundings and memories: the railroad, automobiles, and even

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coloring books (to paint the Disney characters he knew his grandchildren would adore).

PERSONAL PASSION MEETS WORLDLY WISDOM Doug continued to paint until the age of 78. Although he did sell some, mostly Doug’s paintings have been made into prints that were given as gifts to friends and family.

He encourages everyone to look for classes, and pick up the hobby, as he did.

“Remember, your painting is special and there is no one like it in the world,” he said.

Today, Doug’s paintings have become a record of his life and interests, but also of his good-natured generosity.

“I’ve always tried to help people with whatever they need, all my life, I’ve been like that,” he said. (He even dressed up as Santa Claus two years ago and sang Blue Christmas for the residents of his retirement community.)

Now at 86, his granddaughter, Devin Villa, founder of Mia’s Cookies, is happy to help him whenever she can.

“He taught me how to paint but I’m nowhere in the same ballpark as him,” she said.

In addition to his skill at painting, however, what Devin will always remember is Doug’s advice to her when she was just 10 years old.

“He said, ‘Every day you wake up breathing is a good day,’ and it’s true,” she continued. “You should be grateful that you are here and look at life that way.” SF

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Holiday Song Book 59 Oh Christmas Tree 60 Santa Claus is Coming to Town 61 Frosty the Snowman 62 Jingle Bells 63 Rudolph The Red-Nosed Reindeer 64 Up on the Rooftop 65 Here Comes Santa Claus

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Oh Christmas Tree Oh Christmas tree Oh Christmas tree Of all the trees, most lovely Oh Christmas tree Oh Christmas tree Of all the trees, most lovely Each year you bring to me delight Gleaming in The Christmas light Oh Christmas Tree Oh Christmas Tree Of all the trees, most lovely Oh Christmas Tree Oh Christmas Tree With faithful leaves unchanging

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Oh Christmas Tree Oh Christmas Tree With faithful leaves unchanging Your boughs are green In summer’s glow And do not fade in winter’s snow Oh Christmas Tree Oh Christmas Tree With faithful leaves unchanging Each year you bring to me delight Gleaming in The Christmas Light Oh Christmas Tree Oh Christmas Tree Of all the trees, most lovely

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Santa Claus is Coming to Town You better watch out You better not cry Better not pout I’m telling you why Santa Claus is coming to town He’s making a list And checking it twice; Gonna find out Who’s naughty and nice Santa Claus is coming to town

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He sees you when you’re sleeping He knows when you’re awake He knows if you’ve been bad or good So be good for goodness sake!

O! You better watch out!

You better not cry Better not pout I’m telling you why Santa Claus is coming to town Santa Claus is coming to town

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Frosty the Snowman Frosty the snowman Was a jolly happy soul With a corncob pipe And a button nose.

And two eyes made out of coal

O, Frosty the snowman Was alive as he could be, And the children say he Could laugh and play just The same as you and me

Frosty the snowman Is a fairy tale, they say, He was made of snow but The children know How he came to life one day

Thumpety thump thump, Thumpety thump thump, Look at Frosty go Thumpety thump thump, Thumpety thump thump, Over the hills of snow

There must have been some magic in that old silk hat they found, For when they placed it on his head he began to dance around.

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Down to the village With a broomstick in his hand, Running here and there, All around the square saying Catch me if you can.

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Jingle Bells Dashing through the snow In a one horse open sleigh O’er the fields we go Laughing all the way Bells on bob tails ring Making spirits bright What fun it is to laugh and sing A sleighing song tonight Oh, jingle bells, jingle bells Jingle all the way Oh, what fun it is to ride In a one horse open sleigh Jingle bells, jingle bells Jingle all the way Oh, what fun it is to ride In a one horse open sleigh

A day or two ago, I thought I’d take a ride And soon Miss Fanny Bright Was seated by my side The horse was lean and lank, Misfortune seemed his lot We got into a drifted bank And then we got upset Oh, jingle bells, jingle bells Jingle all the way Oh, what fun it is to ride In a one horse open sleigh Jingle bells, jingle bells Jingle all the way Oh, what fun it is to ride In a one horse open sleigh

Happy Holidays FROM OUR FAMILY TO YOURS

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Rudolf the Red-Nosed Reindeer You know Dasher and Dancer And Prancer and Vixen, Comet and Cupid and Donner and Blitzen

All of the other reindeer Used to laugh & call him names; They never let poor Rudolph Join in any reindeer games.

But do you recall?

The most famous reindeer of all?

Then one foggy Christmas Eve, Santa came to say, Rudolph with your nose so bright, won’t you guide my sleigh tonight?

Rudolph the Red-Nosed Reindeer Had a very shiny nose, And if you ever saw it, You would even say it glows.

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Then how the reindeer loved him As they shouted out with glee, Rudolph the Red-Nosed Reindeer, You’ll go down in history!

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Up on the Rooftop Up on the rooftop, Reindeer pause Out jumps good ol’ Santa Claus Down through the chimney With lots of toys All for the little ones, Christmas joys Ho, Ho, Ho! Who wouldn’t go?

Ho, Ho, Ho! Who wouldn’t go?

Up on the rooftop, Click, Click, Click Down through the chimney With good Saint Nick First comes the stocking of little Nell Oh, dear Santa, fill it well Give her a dolly that laughs & cries One that will open & shut her eyes

Ho, Ho, Ho! Who wouldn’t go?

Ho, Ho, Ho! Who wouldn’t go?

Up on the rooftop, Click, Click, Click Down through the chimney With good Saint Nick Next comes the stocking of little Will Oh, just see what a glorious fill Here is a hammer & lots of tacks Also a ball & a whip that cracks Ho, Ho, Ho! Who wouldn’t go?

Ho, Ho, Ho! Who wouldn’t go?

Up on the rooftop, Click, Click, Click Down through the chimney With good Saint Nick

Happy Holidays from our family of publications...

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Here Comes Santa Claus Here comes Santa Claus Here comes Santa Claus Right down Santa Claus Lane

Here comes Santa Claus Here comes Santa Claus Right down Santa Claus Lane

Vixen and Blitzen And all his reindeer Pullin’ on the reins

He’s got a bag that’s filled with toys For boys and girls again.

Bells are ringin’ Children singin’ All is merry and bright

Hear those sleigh bells jingle jangle, Oh what a beautiful sight So jump in bed And cover your head ‘Cause Santa Claus comes tonight!

So hang your stockings And say your prayers, ‘Cause Santa Claus comes tonight!

LOCAL • INDEPENDENT • FREE Volume 14 •

Issue 49 • December 4 – December 10, 2020

•

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•

518 - 581-2480

•

Vaccines On the Way Arriving in New York Dec. 15

Santa Claus is Coming to Town!

The Saratoga Springs Downtown Business Association and Stewart’s Shops are bringing Santa to the children of Saratoga Springs!

C

atch a Glimpse of Santa in your

Neighborhood as he travels through Saratoga Springs atop a tower ladder fire truck!

December 6 Starts @ 4 p.m. Geyser Crest Area December 12 Starts @ 3 p.m. West Side Area December 16 Starts @ 6 p.m. Woodlands & Meadowbrook Area December 19 Starts @ 3 p.m. East Side Area December 23 Starts @ 2 p.m. South Side, Jefferson St., Union Ave. South Area

by Thomas Dimopoulos Saratoga TODAY ALBANY – New York’s first vaccine delivery – via Pfizer – is anticipated to arrive Dec. 15 and provide enough doses for 170,000 New Yorkers, Gov. Andrew Cuomo announced this week.

Additional Moderna vaccines are expected to arrive in New York later in December. Nationally, by month’s end, it is anticipated there will be sufficient doses to vaccinate 20 million people nationwide, or about 6% of Americans.

The first vaccines to arrive will target seniors and staff in nursing homes, and health care workers, Cuomo said. There are about 85,000 nursing home residents and about 130,000 staff in New York.

“You won’t complete that with the first 170,000 (Pfizer doses) but two weeks later we’re supposed to get a Moderna tranche – they haven’t given us a number on that yet.”

There are about 600,000 health care workers in the state. Vaccine priority for health care workers will be given to those employed in ICU’s and emergency rooms.

See Story pg. 32/Back Cover

STATE CHAMPS Santa Experiences Boys X-Country For Your C hild!

PERSONALIZED LETTER FROM SANTA $3 FACETIME WITH SANTA SATURDAY $15

Follow Santa Live on Facebook @DowntownSaratogaSprings

SAT. DEC. 5

9 A.M.- 1 P.M.

SAT. DEC. 12

9 A.M.- 1 P.M.

Learn more at saratogaspringssowntown.com

Santa will Facetime with your child for 5 minutes in the time frame selected.

For More Information & to Purchase Events:

Photo provided. See Story pg. 30

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classy.org/event/festival-of-trees/e310214

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