Upstate Life Magazine - Winter 2019

Hooved animals need extra attention when temps drop

Only Natural, Family Day Trips, Thrifty Finds

& More!

Cookin’ with Collins Loco for cocoa

KE T’S

Winter worries in the barn

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TA - I E ON EE FR

W I N T E R 2019

inter’s cocoon

Conservatory’s critters include more than butterflies

WINTER 2019

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VOLUME 13

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ISSUE 1 Upstate Life Magazine, Winner, New York State Associated Press Association First-Place Award for Specialty Publications, is published by: The Daily Star, 102 Chestnut Street Oneonta, New York 13820 © 2019 - All rights reserved.

Escape winter’s cocoon Conservatory’s critters include more than butterflies

Family Day Trips Venture down the valley

Book a visit New library will include bookstore, gardens... and maybe fishing rods

Winter worries in the barn

Editor Joanne Arbogast

Hooved animals need extra attention when temps drop

Graphic Designer Tracy Bender

Cookin’ with Collins

Advertising Director Valerie Secor

Loco for cocoa

Interested in advertising in Upstate Life Magazine?

Call toll-free, 1-800-721-1000, ext. 235

Bend to the bleat Limber up with goat yoga

We invite you to email your comments to: upstatelifeeditor@thedailystar.com

Only Natural

On the cover

Keep your cool when it’s cold

Thrifty Finds: Designer Edition Express yourself

Business Directory Meet the locals Snapper Petta of Oneonta, watches as his grandsons James, 8, and David Krey, 10, ice fish on Otsego Lake during a free ice fishing clinic held by The New York State Dept. of Environmental Conservation and Office of Parks, Recreation, and Historic Preservation in Feb. 2018.

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Publisher Fred Scheller

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Winter 2019

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Family Fun

inter’s cocoon Conservatory’s critters include more than butterflies

A turaco, one of several at the conservatory.

S

ince 2007, excepting a nine-month closure, the Joseph L. Popp Jr. Butterfly Conservatory has been offering visitors an up-close look at butterflies, birds, reptiles, fish and small mammals in a lush, tropical setting just outside of Oneonta.

Located at 5802 State Highway 7, the 3,000-square-foot conservatory is housed in an old stone building at the end of a winding dirt driveway. Inside, past a small gift shop, live more than 50 species, not including the butterflies, which appear around Mother’s Day. Though butterflies fill conservatory skies for a few, fair-weather weeks each summer, the facility is open yearround.

Educational fun The brainchild of its late namesake, bringing the conservatory to life was a team effort, said Christine Ryan, director.

“I was part of the group that started it,” she said, “and we just wanted to make an educational and fun exhibit.”

Joseph L. Popp Jr., Ryan noted, was a Harvard-educated primatologist who spent much of his career studying baboons in Africa before dying in 2006. All members of the founding group, she added, were interested in promoting environmental conservation.

Through the loss of Popp and other founding members, temporary closure and funding struggles, Ryan said, the conservatory has persisted as an educational resource for everyone.

“It’s all a mix – from 2 to 100,” she said. “We get people from Binghamton, Albany and Utica. Visitors have been great and the local community has been great.”

Though Ryan said she did not have a tally of annual visitors, most guests come in spring and summer when the conservatory hosts up to 30 butterfly species, including several tropical varieties.

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STORY AND PHOTOS BY ALLISON COLLINS

A monarch butterfly takes a drink last August at the conservatory.

One of the conservatory’s many seasonal monarch butterflies pauses atop an African violet last summer.

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Conservatory intern Isabel Horan, 16, gets a visit from a redcrested turaco.

One half of the conservatory’s mating bettong pair sits in its enclosure.

“

This place is jam-packed with things.

�

Isabel Horan, conservatory volunteer and summer intern

While the butterflies are beautiful, Ryan emphasized the diversity of conservatory exhibits and the importance of off-season visits.

From butterflies to bettongs “This is difficult to do in an area like this — it’s sparsely populated and we get limited sunlight, so it’s always a challenge — but luckily we have a lot of other things people can see,” Ryan said.

“We’re actually changing the name to the Joseph L. Popp Jr. Tropical Garden to reflect more of what we do. There’s so much more here than butterflies and we’d like people to know that.”

“This place is jam-packed with things,” Isabel Horan, a 16-year-old, two-year volunteer and summer intern, added.

Last fall, the conservatory expanded its offerings with the addition of a mating pair of bettongs, critically endangered members of the kangaroo family.

Bringing endangered species to the conservatory is not part of its mission, Ryan said, though she is happy to house the bettongs.

“They’re from Australia and they came to us from an educational program that wasn’t using them anymore,” she explained. “The mission of this place is to provide a quality educational experience for people of all ages, and if we feel something goes along with that, we bring it here. If it’s interesting and something that people would like to see, then we add it.”

Some of the conservatory’s best guests, Ryan said, are its youngest.

“We get a lot of field trips and summer camp visits,” she said. “We have a 95-kid limit and they come from as far as Mount Markham, Andes and Margaretville.

“School kids love it,” she said. “There’s so much to see and learn. Some primary years study the rainforest or butterflies and they study conservation, but you don’t need to be studying to enjoy it.”

“A lot of (the clientele) is families with kids 12 and under,” Horan added. “I definitely think the younger kids should come. We love having them and it’s good to teach the newer generations about why they should love the earth we live on.”

Schools, summer camps and organizations such as the Arc of Otsego, Springbrook and the Broome Developmental Center, Ryan said, all receive discounted admission, as do senior citizens and college students.

Additionally, Ryan noted, the conservatory welcomes volunteers and college

“Figgy” the toucan, a fixture at the conservatory, stops to say hello and beg a berry or two.

Plan a visit The conservatory is handicap-accessible, and mothers, fathers and veterans are free on Mother’s Day, Father’s Day and Veterans Day. Additional discounted days are announced on the conservatory website and social media.

Director Christine Ryan said an Otsego County Day is “in the planning stages.

We would like to have it where everyone gets in for $5 that day, but also apply it to out-of-county visitors,” she said.

Everyday admission for adults is $14, children under 11 are $10 and infants 18 months and under are free, though strollers must be left outside of the exhibit.

Seniors 65 and older receive what Ryan called “the best discount around,” at more than 30 percent.

Memberships are also available. Admission prices and memberships directly facilitate day-to-day operation of the conservatory, Ryan said.

From Memorial Day through late September, the conservatory is open daily from 10 a.m. to 6 p.m. From October to late May, the facility is closed Monday and Tuesday and open from 10 a.m. to 4 p.m. Wednesday through Sunday.

Anyone interested in supporting the conservatory from a distance, Ryan noted, can shop butterflyshoppe.com.

“It’s just like shopping in the gift shop,” she said. “All of it goes right into here.”

interns and partners with the CDO Workforce job-training program, of which Horan is a part.

“I obviously love animals — you have to love animals to do this job,” Horan said. “I’m cleaning, feeding the animals, watering plants, planting plants and helping visitors; I do anything that needs to be done here.

“It’s a great learning opportunity,” she added. “It’s great to have on your resume and overall, it’s a lot of fun.”

Noting the success of previous events such as raptor shows, stilt-walking demonstrations and live music, Ryan said, she wants to reintroduce fundraisers

and activities at the conservatory.

“I hope to get back to having events here in the future … because they were always a lot of fun,” she said. “And it’d be nice if we could add walkways, butterfly gardens and aviaries outside.”

Much of the conservatory’s continuation, she said, depends on the public.

“It’s still improving, but it needs more visitors,” she said. “I just do my absolute best to keep it running.”

For more information, visit poppbutterflyconservatory.com, call (607) 435-2238 or find “Joseph L. Popp Jr. Butterfly Conservatory” on Facebook. + UPSTATE LIFE magazine

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Family Day Trips

Venture down the

valley

Top of moraine in Wells Bridge.

COLUMN AND PHOTOS BY ROBERT AND JOHANNA TITUS

A

s geologists, winter is hardly our favorite season. We don’t like to do our field work on cross country skies. It’s likely that you have problems getting around too so, in this issue, let’s send you out by car to do a little roadside geology.

Our goal is to journey down the Susquehanna Valley to Wells Bridge.

We want you to see that stretch of the valley as we do.

Get on Route 7 and head west. Keep a sharp eye out for the nature of the landscape along the way. It’s so easy to see in the winter. Here and there you will get good views of the valley floor, left and right of the river. It’s broad and flat. That’s the floodplain. Right? Well – only partially right.

There are, indeed, a few feet of floodplain sediments here but below

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them are hundreds of feet of lake silts.

Geologists, such as our friend Professor emeritus Jay Fleisher, of Oneonta State, call this Glacial Lake Otego. It once stretched from Oneonta to Wells Bridge and Jay spent a good amount of time studying it.

You might want to pull over at some location where you can see the “floodplain.” Look across the valley and, with your mind’s eyes, see the lake that was once here. This image will remind you a lot of Lake Otsego north of Cooperstown, another ice age lake. This one, Lake Otego, was a big lake too but, what on earth was it doing here? We will find the answer to that question if we continue driving west.

Down the road, we see the Unatego Junior-Senior School to our right. It lies upon that floodplain, but just a little farther to the west we see something very different. Sizable masses of earth

rise above the valley floor and these earths actually clog the valley. The Susquehanna seems to have cut a narrow canyon through this earth.

We pass the school and take a right onto Underwood Drive. We drive uphill and then take another right onto Circle Drive. Now we are looking at the top of those earths that clog the valley and we see something familiar to almost all geologists. It is a rolling landscape, consisting of a series of sinuous ups and downs.

Go when there’s snow In a flash our mysteries have been solved. Circle Drive has taken us in and across the top of something geologists call a moraine. Those sinuous “downs” are kettles – swales left behind where blocks of ice had, at the very end of the Ice Age, melted away. They are diagnostic of moraines.

View of Susquehanna and moraine from Well’s Bridge.

View of “floodplain” at the juniorsenior high school in Unatego.

A moraine consists of heaps of earth bulldozed to where we find them by advancing glaciers. The ice moved forward so long as the climate was cooling. When it warmed, the ice melted away, leaving the moraine behind.

Now we have made the discoveries we needed to make in order to understand, or even fully comprehend this stretch of the Susquehanna.

Drive back to Route 7 and continue west. We still have a lot more to see – the best is yet to come.

We soon arrive at the bridge itself at Wells Bridge. Turn left, cross it and park. Wander back onto the bridge and look at the valley to the east. From here we can truly see the clogged nature of this part of the Susquehanna.

Before us, left and right of the river, are those masses of earth we have identified as a glacial moraine. We see the canyon that the Susquehanna carved through it.

But, of much greater importance, is what we see in our mind’s eyes. In the far distance we can see the top of a valley glacier, just rising above the horizon. It is about 14,000 years ago and that glacier has experienced a warming climate. Its advance down the valley has ground to a halt; with more warming it will begin to melt back to the east, retreating toward Oneonta.

At that point the Wells Bridge moraine will act as a dam and, between it and the retreating glacier, Glacial Lake Otego will form. As the glacier retreated, that lake grew larger.

We hope you can make this journey-through-time soon. If possible, do it when there is a little snow on the ground. That will add a good bit of authenticity to what you see. But mostly, we want you to be able to see a modern landscape and then look into its distant past – just as we do! +

Contact the authors atrandjtitus@ prodigy.net. Join their facebook page “The Catskill Geologist.” Read their blogs at “thecatskillgeologist.com.”

They are also in Kaatskill Life magazine, the online edition.

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For the Community

PHOTOS CONTRIBUTED

The renovated Worcester-Schenevus Library is located at 168 Main St. in Worcester.

Book a visit

Our patrons include people “from Schenevus, Worcester,

East Worcester, Maryland, Westford and Decatur. On average, we have about 75 adults weekly and I’d say 20 to 30 children weekly, though we’re definitely hoping that will increase.

”

Diane Addesso, president of the library board

STORY BY ALLISON COLLINS

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New library will include bookstore, gardens ... and maybe fishing rods Photos of interior renovations at the Worcester-Schenevus Library were posted to social media last June.

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he next chapter of the Worcester-Schenevus Free Library is going to be a big one.

The expanded rural library, expected to open later this month, has moved from its two-room location into 2,800 square feet and two floors of painstakingly restored space at 168 Main St., Worcester.

Library officials said the much-needed project began after the library purchased the 1880s building, at the time a neglected apartment complex in the heart of the Otsego County town, several years ago.

“We bought the building in 2014,” said Diane Addesso, president of the library board since 2011, “but nothing was done on the building until 2017.”

Years in the making In the intervening years, Addesso said, board members and the Friends of the Library worked to secure state and federal grants alongside local donations, raising roughly $650,000.

“There’s a library construction grant from the state and that’s been the bulk of it,” she explained. “We’ve had three to four years of $100,000 per year from that and the Friends did a big capital campaign locally. They raised $9,000 just from the Worcester and Schenevus areas, which we thought was pretty good for such small communities.”

“They have been working on the building for over a year, getting us set up and ready to move in,” Mindy Baker, library director, added. “The board of trustees played a big part, as well as the Friends of the Library and many different benefactors from around the community — really quite a few people.

Beginning with sweeping exterior improvements, Addesso said, helped bolster public opinion.

“Everybody in town was saying it was never going to open,” she said, “so when we finally

started, the first thing we did was the windows and siding and it looked spectacular, then we moved on to everything on the inside.

“At that point,” she added, “people were saying, ‘Wow, this is really happening,’ and they really started donating. Now, people come up to me all the time and that’s the first thing they say — ‘The library looks so great.’”

It’s the way it was Interior and exterior renovations were made, Addesso noted, with historical accuracy in mind.

“The building was really junky for years and it didn’t look like anything,” she said. “We had one photo of when it was first built to work from, and we wanted to bring it back. Everyone’s been shocked by what a gorgeous building it is, but we didn’t just put it together so that we could open, we wanted to really restore it.”

“They’ve gutted and completely renovated the whole space,” Baker added, “so it’ll be really open and nice for everybody to be more comfortable and it gives us a great deal more space.”

The Worcester Free Library was founded in 1910. Schenevus became part of operations officially in 2015, Addesso said, after its school board voted to pay taxes benefiting the library. Before making it official, she noted, the library had partnered with the school for several literacy-boosting events.

Community members benefiting from the improved Worcester-Schenevus Free Library, Baker said, cover a wide range.

“Our patrons include people from Schenevus, Worcester, East Worcester, Maryland, Westford and Decatur,” she said. “On average, we have about 75 adults weekly and I’d say 20 to 30 children weekly, though we’re definitely hoping that will increase.”

For more information and hours of operation, find “Worcester-Schenevus Library” on Facebook, visit worcesterfreelibrary.org or call (607) 397-7309.

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Not just books Expanding the brick-and-mortar library, Addesso and Times. We’ve never had room before, but we want to have Baker said, means also expanding programming and a whole room for them with genealogy apps and local resources. history books.”

“The new building is more Addesso also mentioned than doubling the size of the plans for a used bookstore and library and we really needed community gardens in the land it,” Baker said. “Our children’s behind the library. area was just a small carpet and Baker said her focus will be on we had only two rooms to work the area’s youth. out of, so I would really like to “I really want to get teenagers increase our collection and proin the library and provide a great vide more programming.” deal of programming for them “The overall picture is comand children,” she said. “I want munity outreach,” Addesso to start having projects and difsaid. “It’s not just books; it’s ferent things for them to do (by) programming and finding things Expanded children’s programming and offerings, providing more arts and crafts Baker said, will be a highlight of the new space. the library can do to service the and I’d like to start a literacy propublic. Whether that’s loaning gram for children through adults. out things like pie tins or fishing rods, we have to figure “I just want to make it a space that’s welcoming to everyout what the community needs and what can we provide. one, where people can find all the information they need,” That’s the big thing.”

Baker said. “Hopefully we can provide all that.”

“One thing we’re thinking about,” Addesso noted, “is having a genealogy room with archives of the Worcester 14

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Winter 2019

Laughing, she added, “There’s a lot I have planned.” +

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Animal Safety

Winter worries in the barn

STORY BY ALLISON COLLINS

Hooved animals need extra attention when temps drop

D

ropping temperatures and rising snowbanks can bring a host of domestic, automotive and property worries but, for upstate farmers, wintertime weather means expending extra effort to ensure animals stay safe, warm and dry.

In Halcott, dairy farmer and owner of Meadowbrook Farm Tim Johnson said the latter is particularly crucial.

“The main thing with animals in winter is just making sure they have a dry spot to

Above: Cows at Joleanna Holsteins in Unadilla stay warm in the snow with customized earmuffs.

main thing with animals “inThewinter is just making sure they have a dry spot to lay.

That’s 90 percent of it. ” Tim Johnson, owner of Meadowbrook Farm

Beef cattle at Scenic Vu Farms in Unadilla snack in the snow.

ALLISON COLLINS

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Winter 2019

lay,” he said. “That’s 90 percent of it.”

Johnson said this can mean training cattle where and where not to stop and rest.

“I prefer to get them to use the stalls,” Johnson said, “so we have to … train them (because), with the dairy cows, if they get in the habit of just laying down anywhere when things aren’t freezing – which is most of time – they will lay right down in the (manure).”

Beyond the temperature’s effect on ground conditions, Johnson said, concerns about cold are relatively minimal.

He said trying too hard to winterize an animal’s living space can actually do more harm than good.

“You don’t have to worry about cold,” Johnson said. “(Cows) are pretty much fine and will grow a coat.” He added, “We used to tighten our barn up and it was actually too tight; it wasn’t healthy, (because) ventilation is important.”

Johnson, who keeps “30 dairy cows and another 40-head of young stock, plus a few beef stock,” said beef cows even prefer time out in the elements.

He said, “They don’t seem to care how cold it is and, in fact, our beef cows would really rather be out than in.”

In the event of a significant snowstorm, Johnson said, his focus shifts to planning ahead.

“If I know there’s going to be a big storm, I like to know they’ve got enough (food),” Johnson said, “so I’ll try to (give them) feed to go a couple of days.” And

because baleage, or fermented grass, will spoil in a few days’ time, Johnson said, his pre-storm supplemental feedings consist largely of dry hay. He said, “Dry hay I can feed them two or three days’ worth at a time.”

That, and Johnson said he tries to make individual accommodations plush in advance of pending blizzards.

He said, “In the individuals stalls, I give them lots of hay and bed them with chop hay … (because) it’s finer and softer and I can fluff their beds up.”

Meadowbrook Farm, which produces maple syrup alongside its cattle-driven mainstays, has been in Johnson’s family since 1887. For 40 years, he has managed it with his wife, Christl.

Horsing around Veteran horsewoman and owner of WarnerCrest Farm in Masonville Anne Warner said monitoring moisture – be it in feed, fur or on the ground – is just as important to the wintertime care of horses.

Preparation of good, dry hay throughout summer and fall, Warner said, determines the quality of feed available in winter.

“That’s a big thing, whether you feed outdoors or indoors,” she said, explaining that dusty hay can cause respiratory problems and damp or moldy hay can lead to respiratory and digestive issues. She said, “Quality hay is important to (a horse’s) lungs, because most anything a horse does uses power from (its) body.”

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PHOTOS CONTRIBUTED

A dog and horse get cozy mid-blizzard last year at Bear Farm in Walton.

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Winter 2019 | 17

Anne Warner of WarnerCrest Farm advises keeping horses outdoors as often as possible. Warner’s own four horses are pictured here on her Masonville property.

Guaranteeing an unfrozen water source, Warner said, is also vital.

“You need to have a good water supply that’s able to keep running when it’s cold and freezing,” she said, “so some thought has to go into that.” This can mean an in-barn hydrant with dedicated drainage or, outdoors, a creek, water tank or other source and, Warner said, frequent trips made to clear away snow and knock off ice.

As with cattle, Warner said, temperature alone is not often a chief concern.

She said, “We usually like to get (the horses) out every day, pretty much in all weather, unless it’s raining or icy,” she said, adding, “Snow doesn’t bother them too much.”

The thing to watch for, Warner said, is shifts in weather during a given day, as showers that turn to freezing rain can create a breeding ground for sickness. “When horses get wet and then get cold, that can be very bad on them,” she said.

“They can catch a cold or pneumonia, because being wet like that they lose their body heat.”

But allowing horses enough time outdoors daily, Warner said, is also essential. “It’s good for horses to be out, because part of their digestive system operates on movement,” she explained. “Moving around is really important to digestive health … (and) especially if they’re not being ridden much in the winter, (you) need to get that movement going.”

For similar reasons, Warner eschews blanketing her horses.

By not blanketing, she said, the horses can better self-regulate their body temperatures and, as a result, metabolism.

“Blanketing can mess up metabolic rate (and a horse’s ability) to heat and cool itself,” she said, “because its tummy and legs are bare, but back and head and neck are snuggly.” And some blankets prove ineffective at letting enough moisture out, Warner noted, resulting in a “clammy” horse.

Like Johnson, Warner emphasized the importance of ventilation, particularly in seasons with temperature swings.

“If you keep your horses in, you need a venting fan,” Warner said, adding, “If it gets above 45 (degrees Fahrenheit), too much moisture in the air can cause horses and cows and other animals to get pneumonia.” As a precaution, Warner advised looking out for condensation on barn windows.

Ground conditions are something else to eye, Warner said, as ice too often proves unnavigable for hooved animals.

“Most animals with hooves don’t have any traction,” she said, “so if they have to walk down a hill … they can fall, have a hard time getting up, struggle and be there for a while.”

To provide better footing on the farm, Warner said, she and her husband Vince spread sawdust, dirt or manure on icy areas. They are also careful to fence off any bodies of water on the property because, she said, under a cover of snow horses won’t see the water and can drown.

Warner currently owns two Percheron draft horses along with a Morgan and Standardbred.

A horse at Bear Farm in Walton takes in the scenery during a February blizzard last year.

A calf in an individual pen at Meadowbrook Farm in Halcott readies for transition into the group pen, where farmer Tim Johnson said he provides clean fresh bedding, no matter the weather.

Bridgette Shepardson manages her Apline dairy goats, pictured, with the help of daughter Winnie, 10.

Goats get ‘tea’ Otsego County 4-H leader and Oneonta resident Bridgette Shepardson said, similar to horses and cattle, her Alpine dairy goats are fine in snow, but undue moisture should be avoided.

“Goats can’t really get wet,” she said. “They’re OK in snow (and) love playing in it, but because they’re natural body temperature is 102 degrees (Fahrenheit), if they get wet, the evaporation causes them to get cold very quickly.”

To maintain goats’ natural body heat, Shepardson said, the animals require surplus hay, lots of readily available water and the occasional molasses-infused libation.

“They need a lot of extra hay in winter because of all the calories burned in digestion,” she said.

Relatedly, goats need more water in winter in order to stay not only hydrated, but heated.

“When water freezes, mammals dehydrate at a quicker rate,” Shepardson said, “because as they try to stay warm, they lose a lot of water.” She added, “They need more water in winter and usually have less access to it, so winter is almost more dangerous than summer.” She advised trips to the barn “three or four times a day” to chip ice out, dump and refresh goats’ water supply.

When she’s feeling especially kind or her small herd seems in need of a boost, Shepardson said, she will brew up some goat-friendly “tea.”

“Goats are a big fan of tea,” she said, adding that the brew consists of warm water with molasses added. She said, “You wouldn’t want to (give) it every day, only if you wanted to bolster their immune systems, but they do appreciate it.” Shepardson added that she is careful to give her goats only warm molasses-water, as any hot liquid would “be too dramatic of a temperature change.” She also only offers it “every now and again,” as goat owners must be mindful of their animals’ sugar intake.

To learn more about the care and keeping of upstate’s agricultural animals, consider contacting your local Cornell Cooperative Extension branch or visit cce.cornell. edu. +

Bridgette Shepardson’s small herd of Alpine dairy goats includes Ivy’s Hope, pictured shortly after her birth.

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Food

COOKIN’ with COLLINS

Loco for cocoa Homemade beats store-bought

Hot chocolate, that cold-weather comfort, has a long and interesting history, predating the powder-filled, just-add-water paper packets with which most Americans are familiar.

Its main ingredient — chocolate — has gone from hard-to-find luxury item to a modern-day commodity available at every gas station, checkout aisle and pharmacy.

‘God food’ Most sources agree that a bitter, drinkable cocoa known as chocolatl began with the Mayans, who sometimes served it cold or as medicine, as early as 500 B.C. Early Central American cultures had easy access to cacao trees, which grow prevalently in tropical climates, and produce the melon-sized fruit

pods containing cocoa beans. The trees’ botanical name, “Theobroma cacao,” translates to “God food” or “food of the gods.” Go figure.

Central American rulers introduced chocolatl, recalled in 1838’s “History of the Conquest of Mexico” by William Hickling as “a potation of chocolate, flavored with vanilla and spices, so prepared as to be reduced to a froth of the consistency of honey which gradually dissolved in the mouth,” to 16th-century Spanish explorers. After that, the drink gained ingredients (namely milk and sugar), along with popularity across Spain and Western Europe throughout the 1600s.

Early European recipes also incorporated spices and flavors such as cinnamon, vanilla, sesame, anise, black pepper and even jasmine.

Enjoy a cup of hot chocolate with these easy recipes!

COLUMN AND PHOTOS

BY ALLISON COLLINS

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TRADITIONAL COCOA FOR ONE Yield: 1 mug of cocoa

This is a great recipe for when you don’t want to make a ton of hot chocolate. It has that familiar taste, without the familiar powder packet and takes only minutes to prepare.

1

Ingredients: 2-3 tsp. cocoa powder 2½ tbsp. granulated sugar Pinch of kosher salt 1-1½ c. milk

You can do it While contemporary cocoa goes by different names and forms in different parts of the world (think spicetinged Latin American cocoa or ultra-thick Italian ciccolata calda), it’s hard to find a culture that doesn’t love drinkable hot chocolate.

But it’s worth it to ditch the powdered stuff for fromscratch. Instant hot chocolate mixes often include high fructose corn syrup, vegetable oils, artificial sweeteners and plenty of hard-to-pronounce preservatives and anti-caking agents.

Whereas homemade hot chocolate — using simple staples such as milk, sugar, cocoa powder and cream — tastes better and is better for you. Studies have shown that do-it-yourself hot chocolate even carries high levels of antioxidants, so it’s almost good for you. Almost.

Whether you’re home alone craving a single mug, looking to warm up a crowd or want to update the classic cup, these recipes offer a new way to enjoy hot chocolate without requiring a lot of time, money or specialty ingredients. +

2

½ tsp. vanilla Directions:

Add dry ingredients to a small saucepan and whisk to combine.

Stir in milk and heat over medium until barely boiling, 5-6 minutes.

Turn heat to low and add vanilla, stirring for 1-2 minutes.

Serve hot with your favorite toppings.

VEGAN TAHINI COCOA Yield: 1-2 mugs of cocoa

This is a nice alternative to the dairy- and sugar-heavy cocoas most of us are used to. It’s a great option for someone with a dairy intolerance or allergy, or someone avoiding animal products all together, but I like it just because.

The flavor of the tahini is balanced by the maple syrup and coconut milk, and the result is a warm-you-up drinking chocolate without the sometimes-cloying aftertaste of traditional cocoas.

Ingredients: 1 13.5 oz. can coconut milk, full fat 1/3 c. cocoa powder 2 tbsp. tahini 2 tbsp. maple syrup 1 tsp. vanilla ½ tsp. cinnamon Pinch of kosher salt

Directions: Combine all ingredients in a small saucepan and warm over medium heat, stirring occasionally.

Remove from heat before cocoa starts to boil.

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1. Single-serving hot chocolate takes hardly any time and is so much better (and better for you) than the stuff in the paper packet. 2. Using maple syrup in place of sugar is pretty common in vegan recipes; in this instance, it helps create a cocoa that is warm and rich, but not overly sweet. 3. Tahini, on the left, is a Middle Eastern paste made from sesame seeds. Its flavor is mild and pleasant and it can be used in various sauces, dressings, marinades and more. If hard to find, check the kosher section of your grocery store.

CROCKPOT COCOA FOR A CROWD This recipe is super-easy, combining pantry and fridge staples to make 10 to 12 cups of creamy, decadent cocoa for a party, dessert bar, holiday or just a cold day in with family and friends.

Ingredients: 1 c. semisweet chocolate chips 1 c. good-quality dark chocolate chips (I like to use 60 percent cacao) 1 1.55-ounce milkchocolate bar, broken 7 c. whole milk ¾ c. heavy cream 14 oz. can condensed milk 1 tsp. vanilla Pinch of kosher salt Directions:

Place all ingredients in the crockpot and stir

to combine.

Set crockpot to medium heat for 2-3 hours, stirring occasionally.

The mixture will change from speckled white to smooth, chocolate-y brown about halfway through, once all of the chocolate has melted.

Serve hot with desired toppings.

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Note: You could also do this in a Dutch oven or similar enamel cookware, over low heat.

1. Making big batches of cocoa doesn’t have to mean a big shopping list, just be sure to use a blend of different chocolates for a well-rounded flavor. 2. When serving up large quantities, have lots of toppings ready so everyone can customize their cocoa.

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TIPS When making single-serving cocoa, pour just the milk into whatever mug or vessel you’re using first, then add to the pan. This ensures you only make what you want to drink and aren’t left with an odd, unusable amount.  Use leftover heavy cream to make whipped cream for topping.

It’s significantly better than the stuff in a can and creates so much less waste! Beat cream in an electric mixer on medium-high speed for 3-5 minutes, until fluffy. For sweet whipped cream, add in 1 tbsp. of powdered sugar before mixing.  To flavor hot cocoa, consider adding a dash of peppermint extract, cinnamon or even a pinch of cayenne pepper. Also, chocolate-hazelnut spread makes a great add-in!  For grown-up hot chocolate, add Irish liqueur, cinnamon whiskey, peppermint schnapps, butterscotch schnapps or sweet amaretto. For proportions, a good rule of thumb is 1 ounce of alcohol per mug of cocoa.  Have fun with toppings, especially when making cocoa for a crowd. Marshmallows and whipped cream are time-tested favorites, but also try sprinkles, crushed peppermints, orange zest, chocolate and white chocolate shavings, cookie crumbs, caramel sauce, mint leaves, toasted coconut, sliced nuts or whole cinnamon sticks. 

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ABOUT THE COOK Allison Collins, of Unadilla, is a self-proclaimed bona fide foodie. During college, she traveled extensively overseas and while home held weekly food feasts for members of SUNY Oneonta’s Slam Poetry Association who assured her she had “culinary prowess.” Before that, she undertook elaborate Sunday night dinners for family, friends and neighbors. An accomplished and enthusiastic home cook, she has a willingness to try new things, a yen for healthfulness and vibrant color and, importantly, hours logged watching the Food Network. “It’s relatively safe to say that I love me some food. And good food at that,” she says. “My mother teases that I am picky to the point of snobbishness, food elitism, but that’s not it: I will try most anything. I just want each eating opportunity to be well-spent; you might even say, savored.”

Send comments to her at alliedcollins@frontier.com

Bend to the bleat Todd Carey captures a photo of Lindsay Grace during goat yoga at Gilbertsville Farmhouse.

The couple traveled from Manhattan to catch a class.

S

itting on 125 acres of land, Gilbertsville Farmhouse has been attracting a lot of attention lately. Seen on “The Tyra Banks Show,” “Dr. Oz” and “The Untitled Action Bronson Show,” Gilbertsville Farmhouse is home to “NY Goat Yoga,” a daytime television sensation.

Started in 2013 by Sharon and Boustani Aldo, Gilbertsville Farmhouse began as a wedding

STORY AND PHOTOS BY SIERRA SANGETTI-DANIELS

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Limber up with goat yoga

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Winter 2019

venue. Now, open from May to the end of October, the farmhouse offers a variety of novel activities including goat yoga and glamping.

The venue, created with a millennial (ages 20-35) target demographic in mind, aims to deliver a memorable event with picture-perfect memories. This dedication makes it an overall, Instagram-worthy destination.

Get ‘heart happy’ In Oregon, Sacramento and now, luckily for us, Gilbertsville, goat yoga is a trend that has taken social media by storm.

This Sunday hobby isn’t about poise or poses but rather getting the ultimate photograph. “Goat yoga has gone viral because of social media. Everyone wants that perfect Instagram photo,” said Vanessa Pellegrino, goat yoga instructor and director of marketing at Gilbertsville Farmhouse.

Attending a sold-out season opener last May, Meg Freeland, from Brooklyn, N.Y., credited this location’s discovery to Instagram itself. “We saw an ad for NY Goat Yoga online and immediately tried to get into a class,” she said. Freeland added she and her best friend decided to take a vacation day that Monday and come upstate for the weekend. “It’s an early birthday present,” her best friend chimed in.

Although Freeland said she didn’t know what to expect, she figured yoga would

be a safe assumption. She countered that assumption by commenting at the end of class, “I wouldn’t say what I just did is yoga.” But the class made her “heart happy” in a different way than yoga usually does, she said. “I was distracted by the goats, but it was very healing for my soul.”

The cost of a NY Goat Yoga class is $19.

Camp glam A collaboration between glamorous and camping, glamping offers the amenities and, in some cases, resort-style services not usually associated with traditional camping.

At Gilbertsville Farmhouse, “it’s goats and glamping,” Pellegrino said. Visitors “do a goat yoga class on a Sunday and glamp in one of these tents for the night.”

What makes the tents so glamorous?

Each is unique in design, thanks to farmhouse owner Sharon Aldo. “She’s the creative genius,” Pellegrino said.

Meet JJ JJ, also known as Little Jenny, is one of the NY Goat Yoga goats. She’s somewhat of a miracle.

At birth her sac didn’t open. “She was almost half dead,” says Vanessa Pellegrino, goat yoga instructor. “We didn’t know if she was going to make it, but we are so happy she did.”

If you go: Gilbertsville Farmhouse is located at 336 Coye Brook Road, South New Berlin, N.Y. 13843. For more information call (917) 747-8989 or visit www.nygoatyoga.com.

For $200 a night, glamping tents include queen-size beds, wine glasses and Wi-Fi accessibility.

Millennials in mind At Gilbertsville Farmhouse, ideas are ever-evolving. There are picnics for couples on a floatable deck, a greenhouse, a new gazebo and a special two-floor tent for the bride and groom. “Sharon is constantly thinking of something fun and new to do,” Pellegrino said.

The constant changes are made to continue attracting young people. “Millennials enjoy trying new things. They are up-to-date with what’s trending, so we cater to that,” Pellegrino said.

Although the farmhouse has grown rapidly, the Gilbertsville Farmhouse crew vows intimacy will always exist. Last summer, they were only booked for one wedding a weekend. “We want it to be an intimate experience, not a circus,” Pellegrino said. +

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Beauty

Keep your

COOL when it’s COLD

Only l a r u t Na COLUMN AND PHOTOS

BY ANNA KRUSINSKI

Protect skin, hair from winter damage

U

pstate living affords so much beauty year-round and when winter comes calling and the snow starts falling, we turn to the outdoors for skiing, snowboarding, snowshoeing, sledding and other activities for winter fun. To keep your skin and hair healthy and beautiful all winter long, I’ve paired up some of the most common winter beauty woes with fun and easy tips to pamper yourself and help you look and feel beautiful every day, no matter how much snow may come our way.

#1 Dry, chapped hands A reliable pair of warm gloves will help protect your hands from the blustery winter winds, but if you need extra pampering you can treat dry, chapped hands with this deeply moisturizing hand butter that is surprisingly easy to make.

Simply whisk together 5 ounces of cocoa butter (also try shea butter, mango butter or a combination of your choice) 26

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Winter 2019

with 1 ounce of coconut oil and 2 ounces of grapeseed oil or sweet almond oil to create a whipped, buttery consistency. (If needed, you can soften the mixture by carefully melting it in 5-second bursts in the microwave.)

For added skin-loving nourishment, mix in ½ teaspoon of rosemary essential oil to aid in healing damaged skin. This hand butter is best used as an overnight treatment, and is also great for using on the feet, too. To make it even more effective, you can also wear gloves (and socks, if applying to the feet) after applying, which helps to lock in the moisture.

#2 Red, irritated skin

Cocoa butter makes this whipped hand butter deeply moisturizing and perfect for healing dry, chapped hands during the winter.

As the winter wind whips about, it can cause redness and irritation on your skin, especially on the face. To protect your skin, make sure you’re using a face wash and moisturizing cream that will keep your skin moisturized and nourished.

For your face wash, look for a gentle, all-natural soap or cleanser that won’t

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1. Protect your skin from redness and irritation this winter by using an all-natural face soap to gently cleanse without drying out your skin. 2. Avocado is packed with vitamins and minerals and is an excellent moisturizer for dry hair. 3. Treat yourself to a weekly hair mask made with avocado and jojoba oil to keep your hair shiny and manageable. 4. Next time you dry your hair, use the cool setting on your blow dryer to keep frizz and hair static at bay.

strip your skin of its natural oils.

When choosing a face cream, again look for an all-natural moisturizer and be especially careful to avoid products containing parabens, artificial fragrances, and retinol which can dry out the skin and cause redness or irritation.

And when in the shower and when washing your face, use a lukewarm water temperature to prevent drying out your skin and finish with a few seconds of cold water to close the pores.

#3 Frizz and hair static This is one of my biggest peeves during the winter. Attempting to bundle up with a coat, scarf and hat while battling unmanageable, staticky hair is enough to make you want to stay indoors.

Luckily, there are a few quick and easy tips to help fight that frizz. One of the most effective ways to keep hair frizz-free is to use a conditioning mask once a week. (Try the avocado hair mask below!) When drying your hair, gently pat dry with a towel (rather than

rubbing or twisting) and when using a blow dryer, aim the dryer down along the hair strands and use the cool heat setting.

This all helps to cut down on dryness and broken hair follicles, which in turn helps keep frizz and static at bay. Using a humidifier in your home or office is also a great way to bring moisture into the air and will help prevent your hair from drying out and becoming frizzy. (It’s also great for your skin, too.)

Gently cover your hair with a towel and let sit for 20-30 minutes, giving enough time for the mask to work its nourishing vitamins and minerals into your hair.

Rinse thoroughly and enjoy your beautifully shiny hair! +

#4 Dry, brittle hair The cold and dry winter air can wreak havoc on your locks, especially if you color-treat or blow-dry your hair. A moisturizing hair mask can do wonders for repairing damaged hair and restore strength, shine and manageability to your tresses.

To make your own, whip together half an avocado with 2 teaspoons of jojoba oil to create a smooth mixture.

After shampooing, work the mask through your hair and into your scalp.

Anna Krusinski has been creating and selling natural bath and beauty products for nearly a decade. Contact her at anna@shopwillowandbirch.com.

Nourish from the inside out Because most of our winter beauty woes stem from dryness in the air, it’s especially important to keep hydrated. In addition to topical treatments like moisturizers, creams and masks, be sure to nourish your body from the inside out by drinking at least 64 ounces of water each day.

Also try these skin-loving teas for hydration with added skin-boosting nourishment: • Green tea • Ginger tea • Rooibos • White tea

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Winter 2019 | 27

Fashion

Express yourself COLUMN AND PHOTOS BY SIERRA SANGETTI-DANIELS

Models: Alyona Sav (left) and Claudia Koeppel Assistant stylist: Jordan Potter

Hair and makeup: Alexis Newman

Be trendy without going broke

Designer Edition

Thrift y Finds: 28

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Winter 2019

Get designer fashion for a thrifty price.

Mix designers, vintage and label-less tags for funky, flavorful fashion.

This winter, designers are embracing the loud, shiny and anything-but-casual looks. In 2019, there’s only one condition for great fashion: Empowerment. Whether it be bold pattern play, lovely layers, or cold cherry-red, trends this season are all about expressions of femininity.

From Paris to Milan, London to New York, here’s a small town way to wear big city fashion.

get the looks

Transitions Boutique, owned by Jill Morgan-Meek, offers womenswear for every age through layaway, styling, and personal shopper services. Transitions is located at 6 Dietz St., Oneonta, NY.

Vintage cherry jacket:

$40

$25 g: $40 Classic doctor-style ba Teva sneakers: $20 ge hat:

Handmade wool vinta

k tulle dress:

BCBG Max Azria blac Coach Converse:

$55

1950s vintage wedding

$5 pants: $ 9 Ann Taylor polka-dot e dress:

Vintage polka-dot hous

k Celine cashmere blac turtleneck:

$40

$45 bag: $ 7 5 Dooney & Bourke blue 15 each Marc Jacobs cuffs: $ d jacket:

HarvĂŠ Benard long re

iper yellow Macleod of Lewis jun ol: beret - 100 percent wo

$20 nts: $24 Venus black leather pa

tiara:

$60

$40

Business Directory Meet the Locals Entertainment

Advertising & Media (Publishers, Public Relations, Marketing)

(Arts, Entertainment, Recreation, Travel, Events, Museums)

The Cooperstown Crier

COOPERSTOWN ART ASSOCIATION GALLERIES

102 Chestnut St., Oneonta, NY 607-432-1000 www.coopercrier.com

22 Main St., Cooperstown, NY 607-547-9777 • www.cooperstownart.com

Health & Fitness (Medical Centers & Clinics, Dentists, Rehabilitation Centers)

Chestnut Park

Rehabilitation & Nursing Center 330 Chestnut St., Oneonta, NY 607-432-8500 • chestnutparkrehab.com

Home & Garden

Shopping & Retail

(Home & Garden, Remodeling Bath & Kitchen)

(Appliances, Clothing Apparel, Accessories, more...)

Hearths A’Fire

7352 State Hwy. 23, Oneonta, NY 607-436-9549 www.hearthsafire.com

Cooperstown Natural Foods

61 Linden Ave., Cooperstown, NY 607-547-8613

Personal Services & Care (Salons & Spas, Funeral Homes, Driver Training, more...)

Hanford Mills Musuem

The Daily Star

51 County Hwy. 12 East Meredith, NY 607-278-5744 www.hanfordmills.org

102 Chestnut St., Oneonta, NY 607-432-1000 www.thedailystar.com

Kate’s Upstate

134 Main St., Cooperstown, NY 607-322-4068 www.katesupstate.com

Oneonta Family YMCA

20-26 Ford Ave., Oneonta, NY 607-432-0010 • www.oneontaymca.org

Tuning In - Tuning Up

Construction & Building Services

Home & Garden

(General Contractors, Construction, Engineers, Architects)

(Home & Garden, Remodeling Bath & Kitchen)

Windows & Doors Kitchens & Baths

Northeast Classic Car Museum

Plaide Palette

24 Rexford Street, Norwich, NY 607-334-2886 • classiccarmuseum.org

A&J’s Windows & Doors Kitchens & Baths

4189 State Hwy. 28, Milford, NY 607-286-7856 www.anjwindows.com

Cherry Valley, NY 607-264-3769 • www.celticart.com

CarpetsPlus COLORTILE

Finance & Insurance (Banks, Financial Advisors, Insurance)

61 South Main St., Oneonta, NY 607-353-7433 Carpetsplusoneonta@hotmail.com

Aqua-Tec Water Services Inc.

Clinton Plaza Drive, Suite 8A Oneonta, NY 607-267-4542 • www.allstarbts.com

(Full Service, Casual Dining, Fast Food)

Cody-Shane Acres

90 Crystal Creek, Walton, NY 607-865-4913

bieritz insurance Titan Drilling Corp.

264 Co. Hwy. 38, Arkville, NY 1-800-GO-TITAN • 1-845-586-4000 www.titanwelldrillingny.com

Bieritz Insurance

Ben Novellano 209 Main St., Cooperstown, NY 607-547-2952 • 607-263-5170 (Morris) www.bieritzinsurance.com

Morris Tent Rental

26 Mills St., Morris, NY 607-263-9916 www.morristent.com

Restaurants

All Star Bookkeeping & Tax Service Gilboa, NY 1-800-853-5453 • 607-588-9413 www.waterwellsandpumps.com

Oneonta, NY 607-433-2089 www.tuningin-tuningup.com

Posie’s Vintiques

6 Center St., Milford, NY • 607-286-4025 email: posiesvintiques@gmail.com

Dante’s

416½ Chestnut St., Oneonta, NY 607-432-2020

Southside Mall

5006 State Hwy. 23, Oneonta, NY 607-432-4401 www.shopsouthsidemall.com

Pure Catskills

44 West Street, Walton, NY 607-865-7090 www.purecatskills.com

The Tepee

7632 US Hwy. 20, Cherry Valley, NY 607-264-3987 info@thetepee.biz

Tweedie Construction Services, Inc. 90 Crystal Creek Rd., Walton, NY 607-865-4916 • 607-865-4913

State Farm Insurance

Melissa Manikas 29 Pioneer St., Cooperstown, NY 607-547-2886

Shopping & Retail Reinhardt Home Heating

Rt. 23, West Oneonta, NY • 607-432-6633 www.reinhardthomeheating.com

(Appliances, Clothing Apparel, Accessories, more...)

Tin Bin Alley Candy Shop & Gift Shop 114 Main St., Cooperstown, NY 607-547-5565 • tinbinalley.com

American Homesteader

6167 State Hwy. 12, Norwich, NY 607-334-9941 • americanhomesteader.net

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•

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