Upstate Life Winter 2018

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W I N T E R 2018

Museum is off the rails Small towns, big stories Organ-ic pipe dreams

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VOLUME 12

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ISSUE 1

Hail to kale: Creamy Andouille & Kale Crockpot Soup

Upstate Life Magazine, Winner, New York State Associated Press Association First-Place Award for Specialty Publications, is published by: The Daily Star, P.O. Box 250, 102 Chestnut Street Oneonta, New York 13820 © 2018 - All rights reserved.

Bright Hill Press:

Publisher Fred Scheller

Small towns, big stories Local author’s latest book

Cookin’ with Collins

An inside perspective

Editor Joanne Arbogast

Museum is off the rails

Graphic Designer Tracy Bender

The Franklin Railroad Museum pays homage to industry

Farm fresh feeds winter blues Year-round farm market features local products

Thrifty Finds Cool comebacks - A trend to keep warm

A coming of winter at North Lake

Organ-ic pipe dreams Expert has experience that spans more than half a century

Business Directory

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Winter 2018

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Family Day Trips

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Book Review

big stories

BY JOANNE ARBOGAST

F

ormer teacher Teresa Millias looks up for guidance and around town for inspiration.

When the spirit moves her, which is just about all the time, she puts pen to paper and pounds out story after story.

They have been compiled into her four-book Lone Moon Creek Series with the fifth book now being released as an e-book from Amazon, Barnes & Noble and other book retailers. The latest, titled “Lone Moon Creek, Book Five: Meanderings,” will be available in print edition any day and distributed by Ingram and through the Espresso Book Machine Network.

According to a press release, all the books in the series “push hard to main-

tain a standard of goodness and ethics in the tumultuous stream of relativism and disconnectedness.”

Two guiding characters, Agnes and Marjory, are incorporated throughout the series and return in the latest book “just to display the continuity of small towns.”

In fact, in the jacket of her first book, she ponders, “Who are the people of rural America? Are they the forgotten breed?

Will they ever matter again?” Throughout the many pages, she explores different angles to find answers to her questions.

“As a testament to her literary imagination, Teresa Millias continues to weave a tapestry of short stories filled with the richness of human interaction and emotional resonance, reminiscent of the works of Laura Engalls Wilder in her ‘Little

CONTRIBUTED PHOTO

Small towns,

Worcester resident and author Teresa Millias.

House’ series,” writes Brighton Publishing LLC. Millias was born in Cooperstown and lives in Worcester. She attended the K-12 Central School in Worcester and graduated in a class of 18. She received a degree in elementary education from SUNY at Oneonta and taught kindergarten and first grade at Worcester Central School for 25 years. Mother of three and grandmother of nine, she also enjoys painting, piano education, garden sculpting and quilting.

The following is a Q&A with the author.

Q. You have deep roots to Worcester and Cooperstown. Do you draw your stories from actual people and local happenings/instances?

The first four books in the Lone Moon Creek series by Teresa Millias.

PHOTO BY JOANNE ARBOGAST

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A. My characters are not based on people I know, even though as I read through, some people do come to mind! I would say that the ‘lay of the land,’ with all aspects of nature are concretely transferred from my mind into the stories.

Q. All the same, do people recognize themselves when reading your books?

A. No one has ever said, “I know exactly who that character is.”

Q. Tell us about your writing discipline. You’ve written a lot of stories. Do you have a regular routine when it comes to writing?

A. After my daily reading and breakfast, I feel very refreshed and know it would be a productive time to write. Often I have to force myself to stop with the lingering thought, “I can’t wait to get back to the story!” I am comfortable writing in the afternoons and evenings as well.

Q. What’s the hardest thing about writing a short story? Do you start at the beginning already knowing the ending or do you just let it come out as it will?

A. There doesn’t seem to be anything difficult in writing a short story; the Holy Spirit gives me great ideas. In fact, I might have an idea for a happening or an ending and bing-bang-boom, a much better idea comes along. Often that idea is a complete surprise and the whole tenure of the story changes. I love it when I suddenly laugh out loud at something that “creeps out of my fingers!”

Q. How many books do you plan for the series?

A. “Book 5, Meanderings” is due out early this year. It has already

A roadside attraction gift shop since 1950!

debuted as an ereader for the early birds. There will be two more books which will end the series (I think).

Q. After the series, then what? A full-blown novel?

A. I often think, what shall I do next? A novel seems so daunting but maybe if I thought of it in “chapters,” I could handle it!

Q. What’s the best thing about living in a small town? Conversely, what’s the worst?

A. The best things about living in a small town come out in my stories - primarily it’s the “goodness.” As you read, look for the goodness, it’s there. The worst part in living in a small town? I haven’t discovered any “worst” parts yet!

Q. What recommendations would you have for wanna-be writers?

A. Write for yourself at first. If you’re in love and intrigued with your characters and happenings, that’s key. Ask a few others what they think (or not). How well can you tolerate rejection? Learn from it. Research publishers to get a good fit for yourself.

Q. How long did it take to write the first book as opposed to the most recent? Does it get easier?!

A. Because I was “writing for myself,” I did have a large stack of stories to choose from when it came to submitting. Consequently, each book has some of the first stories mixed in with recent stories. Because I listened to my readers who wanted MORE of various characters, I had a good time in writing sequels. I very much enjoyed that process. In fact, it was also fun for me to reconnect with my old-friend-characters! +

OPEN YEAR ROUND

Wait for it Regardless of your religious convictions, don’t expect to know where a Teresa Millias short story will lead. If you enjoy surprise endings, her stories deliver.

For instance, take “Roses in the Pear Tree” in “Book Three: Reflections,” that introduces a trio of guardian angels and their related charge.

The story title gives nothing away. Where did it come from?

“It all started with me walking to my pear tree in the back yard wondering why on earth there would be white pear blossoms months later than the customary blossom-time,” she says, “Come to find out they were wild roses growing up mysterious from very prickly stalks which clung securely to the branches of the tree.

“I liked the uniqueness of roses growing in the tree but had no idea why my mind switched to guardian angels and triplets. The ideas come to me like ‘sparks flying,’ that’s why I always credit the Holy Spirit.”

Even in the first book of the series, the first story is “On A Mission,” and it too packs a punch of an ending. Millias recalls it all came about from a compilation of listening to the news, contemplating God and wondering ‘what could that possibly feel like to be kidnapped and dumped into strange, dangerous conditions?’ The story drew me along, with me never knowing what was going to happen next.”

The author obviously enjoys teasing the reader with the unexpected. “The endings of my stories either bring a thrill or a huge disappointment that the story is over,” she says. “The latter, of course, brought about the concept of sequels.”

For more information, check out Millias at her blog tmillias12197.blogspot.com.

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Food

COOKIN’ with COLLINS

BY ALLISON COLLINS

Hail to kale:

Creamy Andouille & Kale Crockpot Soup

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don’t remember ever having kale growing up and I’m pretty sure I’m not alone. While historically kale has grown all over the world for more than 2,000 years, it’s only been within the last six or seven that the rugged member of the cabbage family has popped up in restaurants, recipes and popular Pinterest searches. Before that, the trendy cruciferous vegetable was often used only as a garnish.

Now, shoppers can find kale – organic, pre-chopped, rainbow, you name it – in just about any grocery store and, because it’s super-hardy and easy to grow, even into late autumn, kale is often available year-round.

Kale’s recent popularity is with good reason: It’s a low-calorie, high-fiber nutritional heavy-hitter delivering lots of Vitamin K, A and C, plus calcium, iron and antioxidants. And, despite its scarcity on the food scene outside of the last few years, kale’s applications are diverse. Used in smoothies, kids don’t even know it’s there, or as a chip, kale makes a satisfyingly salty snack-time alternative. It’s great sautéed, baked, blended and raw.

But for some, the notion of kale as something bitter and stringy and excessively leafy persists. In this soup, the kale acts as a complement to the filling pair of potatoes and beans alongside the heat of the andouille sausage. Without taking center stage, the kale adds another layer of texture (and a dose of greenery in an otherwise creamy, decadent wintertime meal), making the soup a perfect vehicle for introducing kale to even the naysayers.

CREAMY ANDOUILLE & KALE CROCKPOT SOUP Ingredients:

Slice your andouille sausage on an angle, ensuring nice, bite-size pieces in the soup.

Chop all of your veggies before searing the sausage, as it will cook quickly.

Root vegetables such as onions and potatoes make a great base for a wintertime soup, as they can be harvested late and have a long shelf-life.

3-4 tbsp. extra virgin olive oil 1 yellow onion, chopped 2 cloves garlic, minced 3 stalks celery, chopped 4-5 medium red potatoes, cubed 1 lb. andouille sausage (see tips), sliced on an angle 1 tbsp. Dijon mustard 1 16 oz. can northern white beans, drained and rinsed 5 c. chicken broth 4-6 sprigs fresh thyme 2 bay leaves 1 tsp. dry mustard 1 tsp. dried parsley Black pepper Kosher salt ¼ c. dry cooking sherry 4 tbsp. butter, plus extra if needed ½ c. cornstarch 2 c. milk 2-3 c. rinsed and chopped kale, thick stems removed (see tips) Shredded sharp cheddar cheese (optional) Chives (optional)

Directions: Drizzle inside of the crockpot with a thin coating of olive oil. Chop onion, garlic, celery and potatoes. Dump into crockpot, along with rinsed and drained

beans; do not turn on heat yet. Heat olive oil in a sauté pan over medium-high heat. When oil is shimmering, add sliced andouille sausage and sear until browned on both sides.

Add 1 tbsp. Dijon mustard to sausage and stir to coat. Pour mustardy sausage slices into crockpot with veggies and stir gently to combine.

In a small bowl, combine dry mustard, salt, pepper and dried parsley. Together with sprigs of thyme and bay leaves, toss spices onto crockpot mixture. Cover with chicken stock and cooking sherry and cook on low for eight to 10 hours or on high for six.

About 40 minutes before serving, melt butter in a saucepot. Whisk in cornstarch until smooth, being careful to scrape the corners of the pot. Let bubble until golden brown, stirring continuously, to form a roux (see tips). Add more butter if needed.

Slowly stream milk into roux, whisking as you go. Allow the roux to come just to a boil over medium heat until thickened, about 10 minutes. Pour into crockpot and stir well to combine; re-cover and continue cooking.

Add chopped kale to crockpot about 20 minutes before serving.

Re-season with salt and pepper to taste and serve hot. Consider topping with shredded sharp cheddar cheese or chives.

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Tips: Layer chopped vegetables, cooked sausage and spice blend in the bowl of the crockpot before topping all with stock and sherry. The liquids should cover the mixture.

Toss in the chopped kale a few minutes before serving. This gives the kale time to wilt and blend with the soup, but not get overly soggy.

 This is an important — albeit slightly odd — one: massage your kale lightly before adding to soup. This is a tip I picked up and was surprised at the difference it made. Just a gentle kneading of the chopped leaves for a minute or two helps tenderize the kale, taking out any toughness and bringing out its flavor.  This soup is one of those rare finds that actually tastes better, I think, a second or third time around, so plan on leftovers. It reheats really well (add more chicken stock if needed) and is also fine to freeze.  The andouille sausage definitely has a kick and, when allowed to meld and spread over the course of a day in the crockpot, the heat really infuses throughout the soup. If andouille is too spicy for you, substitute with kielbasa or even Italian sausage.  A roux is usually equal parts fat to flour (though I use cornstarch here to keep it gluten-free) used to thicken sauces, soups, gravies and the like. I prefer using traditional butter, but a roux will come together just fine with olive oil, ghee (clarified butter), rendered meat grease or vegetable oil. The key to a successful roux is whisking out the lumps and letting it bubble until golden before adding liquid.  Make sure your kale is clean! Sounds obvious, but if not carefully washed, loose kale can contain clinging, gritty dirt particles that will cramp your kale style.

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Top 5

My fave ways to use kale:

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1. Kale pesto. This use of kale is a little less common and a new, go-to weeknight favorite of mine. I even prefer it to traditional basil pesto. It’s vibrant and garlicky and not at all bitter. In the bowl of a food processor, place 1-2 cloves of garlic, juice of one lemon, ¾ c. pine nuts, 1 c. rough-chopped, loose-packed fresh parsley, 1 c. grated fresh parmesan and 2 c. of clean, chopped kale. Pulse a few times just to combine, then stream in ½ c. of olive oil while blending continuously. Once combined, toss with your choice of cooked pasta and top with more Parmesan cheese and a sprinkle of remaining pine nuts.

2. Kale salad. This makes a lovely, light addition to a meal or a quick and easy lunch. Toss together a lemon Parmesan vinaigrette (combine juice of half a lemon and a dash of garlic salt and black pepper; stream in ½ c. extra virgin olive oil and whisk until light in color and gently stir in ¼ c. grated Parmesan), massage chopped kale, toss with sliced almonds and prepared dressing.

3. Kale chips. This healthy take on the traditional potato chip has become so popular that bagged kale chips dot most

grocery store shelves. But making your own is better for the environment, just as tasty and takes hardly any effort. Line a baking sheet with parchment paper and cover with a layer of clean, chopped and dried kale (about 2-3 cups) and drizzle with olive oil. Shake on desired toppings such as salt, garlic salt, nutritional yeast (sounds weird, but adds a delicious cheesy flavor) or chili powder. Toss to combine and bake for about 25 minutes at 350° F, turning halfway.

4. Sautéed kale. Pretty traditional, but a great wintertime side. Drizzle sauté pan with olive oil, add a clove

of minced garlic and several handfuls of clean, chopped kale. Toss in ¼ c. apple cider vinegar, stir to combine and cover until wilted. Before taking off the heat, toss in a small handful dried cranberries or golden raisins and sliced almonds; combine.

5. Kale smoothie. Like kale chips, kale-inspired smoothies have become increasingly popular and this is another great way to get over any kale-related doubts. Pour ½ c. vanilla yogurt, 2/3 c. vanilla almond milk (cow’s milk or coconut would work too), one sliced banana, 1-2 tbsp. almond butter, a handful of chopped, clean kale (ribs removed), 1 tbsp. honey and a generous handful of frozen mango or frozen pineapple into a blender and blend to combine. Alternately, substitute one chopped, ripe pear for the tropical fruit and omit almond butter for a creamy, vanilla-pear smoothie.

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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 +

Once plated, serve this soup with crusty French bread or a pretzel roll, pictured, and top with shredded cheese.

PHOTOS BY ALLISON COLLINS

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Literary

STORY AND PHOTOS BY SIERRA SANGETTIDANIELS Founding Director Bertha Rogers and dog Joya pose with new Executive Director Beatrice Georgalidis.

Bright Hill Press: An inside perspective

B THE MISSION

of Bright Hill Press and Literary Center of The Catskills is to seek out, study, and collect the work of early and contemporary writers, storytellers, and artists, and to publish, disseminate, and present that work through publications and educational and public programs for the larger community.

Bright Hill Press is located at 94 Church St, Treadwell, NY 13846. For more information and a schedule of events, visit brighthillpress.org or call 607-829-5055.

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right Hill Press at Bright Hill Press and Literary Center of The Catskills was founded in 1992 by Bertha Rogers with her husband, Ernest M. Fishman. Since then, the not-for-profit organization has dedicated its existence to uniting artists, writers and American-literature enthusiasts of all ages. As of this month, founding director Rogers retired and new Executive Director Beatrice Georgalidis took over.

Rogers and Georgalidis are unique, passionate and opinionated. Among many things, Georgalidis is a gifted speaker and Rogers a talented poet.

Their carefully crafted words and feisty personalities stand as credibility to organization and are used to tell their journey. This is an all-dialogue story, told by the current people at Bright Hill Press.

Bertha Rogers, founder/former executive director: “I moved up here in 1989. I missed readings because when I lived in New York I went to readings a lot, and I

missed that. So, I spoke to my husband, and we decided to try it ourselves. We put a press release in The Daily Star newspaper and five people came the first night -- that was in January, at our house. “[My husband] was terrific. He used to be president of the Catskills symphony, he was a wonderful grant writer and he wrote a lot of grants; he was a wonderful fundraiser. Besides that, he was a great guy. He would’ve liked Bright Hill.

More recently, “I put an ad out for the position of executive director and Beatrice submitted an application. She came in to interview and immediately after I called the president of the board and said, ‘She’s the one.’ And that’s how Beatrice got here.

“Beatrice’s greatest attribute to Bright Hill is her grant writing skills. She’s a great grant writer; that’s very important in a non-for-profit. She’s also very good with people.

“Beatrice will bring different things to Bright Hill. It will still be literary but it will be different because she’s different.

“How Looking Becomes Seeing” Bright Hill literary workshops for a children’s 25th anniversary anthology exhibit.

The people who come here and read are all different. We all bring different things.

“When you run an organization like this you have to bring all those different voices into one space. Some of the people, I wouldn’t normally read their work necessarily, and they wouldn’t read mine. And it doesn’t make any difference because if I just presented people who I liked, or who would like my work, it wouldn’t be

fair to the organization or the people who come here.

“Everybody brings a different focus, different talents and different strengths. Beatrice will be great.

“I’ve had a really good time with Bright Hill. I’ve loved working with the writers and the kids, especially the kids. I love putting books together – publishing books, I’ve really enjoyed that.

“I have no fears when it

comes to retiring, I’ve worked since I was 15, even earlier babysitting. I got my first job in a store when I was 15. I have no fears of retiring. I haven’t been able to do my own work, or work in the garden, stuff like that. So, when I retire I’m gonna write, I’m gonna do my work and I’m gonna do workshops here.

“Twenty-five years is a good number. It’s time for the next person to come along.”

Beatrice Georgalidis, executive director: “Every person I meet that has been introduced to me as the new executive director says, ‘Wow you have really big shoes to fill!’

“It’s a challenge I’m ready for, though.

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Founding Director Bertha Rogers at her office desk.

Bright Hill’s 12,000 volume library.

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“All aspects of my professional experience translate well to Bright Hill because I’m a writer, I’m a producer of content, I do marketing and advertising, and I write grants.

It’s a really great fit because the organization Bertha has built requires a powerhouse of skills to fuel it.

“After a friend of mine told me about the opening at Bright Hill Press, I called Bertha. It was the day she had her poets day for Emily Dickinson’s birthday. She said, ‘We are having a celebration at Bright Hill so I don’t have a lot of time to talk to you, but who are you again?’

“My first impression of her was she’s a pink-haired fireball of a woman. She raced around this beautiful, largely impressive facility with her brain going a mile a minute. I took it all in, the 12,000-volume library, the kitchen library, the word and image gallery, the

administrative offices.

“Bertha is a renowned poet and an editor-in-chief. She writes brilliantly in every modality of poetry. I am not a poet. I am a writer of screenplays, stage plays and short stories, predominantly.

I would say my style is a little more risqué than Bertha’s; I definitely push the boundaries of propriety. Bertha’s work is so eloquent and perfectly masterful.

“Bright Hill is really precious community treasure. I think in the last 25 years, Bertha has seen the full cycle of five- or six-year-olds who come into the workshops, become interns at age 16-18, go off to college and want to come back to visit Bright Hill because it influenced them so heavily throughout their entire life.

“I really measure the value of the organization by the impact that’s been made on so many individuals. We have so

many people that email, call and stop in, just to check in on their little treasure here in the Catskills.”

Bob Lawson, volunteer: “Iconoclastic. A bit bohemian. Passionate. Tireless.

Obviously creative, a dynamo.

Someone who is one of a kind.

I don’t even know how to describe Bertha, that’s the best I can do.

Bob Lawson

“I think Bright Hill has the right priorities. I love the programs, I love the audiences

it serves. I think particularly in this day and age there are fewer and fewer outlets for meaningful, artistic expression, everything is getting digitized – 140 characters and now 280 – still not enough. This age doesn’t lend itself to the kind of artistic expression that needs to be perpetuated and nourished. I think Bright Hill is a great place to feed that.

“Bertha has left a hell of a legacy and a hell of an organization, and a foundation. I think Beatrice has a tremendous skill set to come in and grow it even further.

“I have four adult children, and my ex-wife and I took advantage over these kinds of programs to get our kids involved in writing and artistic stuff. For me (being here), it’s kind of a way to give back.”

Sierra Sangetti-Daniels is a current grants/administrative intern at Bright Hill Press and Literary Center of The Catskills.

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History The 70-foot 1886 New York Ontario & Western Warwick No. 30 honeymoon railcar is the main attraction at the Franklin Railroad and Community Museum.

Museum is off the rails STORY AND PHOTOS BY ALLISON COLLINS

T

he Franklin Railroad and Community Museum, located at 574 Main St., Franklin, pays homage to the robust railroad industry of Delaware County’s past while carrying one man’s legacy into Franklin’s future.

Built in 2007, legal issues prevented the museum from opening until 2014.

Today, it’s open, admission-free and handicap accessible, the last Sunday of every month, by appointment and for special events. Annually, the museum hosts roughly 3,500 visitors.

Conceived of and enabled by the late Walter Rich, together with museum manager and former Franklin mayor John Campbell, the long, narrow museum building was custom built to house its star: a 70-foot 1886 New York Ontario & Western Warwick No. 30 honeymoon railcar.

While the museum showcases an array of historical ephemera culled from in and around the village and county, the gleaming black-lacquered railcar takes center stage.

“That’s the main piece,” Campbell said, noting details such as the hand-applied reproduction gold lettering, etched and stained glass windows and all-brass chains, hinges and pulleys throughout.

The car, he noted, was modified in 1926 from the original, standard 66-foot, 6-inch length to 72 feet. The modifications also included adding a closed vestibule, electric lighting and a steel undercarriage.

In its heyday, Campbell said, the car would have provided just-wed couples

Visitors will find myriad antiques, including farming equipment, housewares and store signage, alongside Franklin’s first gas pump, positioned just opposite its original, 1906 horse-drawn mail cart. restoration of the car’s interior, Campbell said, is ongoing.

If that’s not enough …

This workers’ commode on the Warwick No. 30 railcar features a stowable, pull-down sink, an example of the car’s maximization of space.

luxurious transport between New Jersey and Canada. He said, “It was a top-ofthe-line construction … and they utilized everything.”

Beyond its wedding suite, the car features a sitting area, dining room, general sleeping area with mounted and pull-down bunks, passenger lavatory and workers’ commode, kitchen, refrigeration unit and workers’ quarters. A detailed

In the space not filled by the Warwick No. 30, collections from Franklin Central School, the Delaware County Historical Association, the Franklin Fire Department and many private contributors provide a glimpse into aspects of the past mundane, fanciful and everything in between.

Visitors will find myriad antiques, including farming equipment, housewares and store signage, alongside Franklin’s first gas pump, positioned just opposite its original, 1906 horse-drawn mail cart.

A section devoted to letter jackets, cheerleading skirts, classroom primers and sporting trophies honors Franklin Central School and its Purple Devils, who celebrate the bicentennial of a 1917’18 basketball league championship this year.

Another section pairs vintage military uniforms with contemporary service suits, including that of former U.S. Congressman Chris Gibson and the late U.S. Marine Corporal Nicholas Uzenski, of Franklin, who died at 21 while serving in Afghanistan in 2010 and for whom a roadway entering the village is named.

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Located at 574 Main St., Franklin, the museum is open the last Sunday of every month and by appointment.

UPSTATELIFE LIFEmagazine magazine | | Winter Fall 2017 1620 | | UPSTATE 2018

Showcased in the museum is a large collection of flat- and tableware stamped with ‘Warwick, No. 30.’

Just outside the sitting room of the honeymoon car, a “bride,” outfitted in authentic period garb, awaits entry to the luxury suite.

Beyond the railcar itself, the museum houses railroad miscellany such as vintage track spikes, signaling lanterns and oilcans, to name a few.

A tea service stands ready in the formal dining room of the Warwick No. 30 railcar.

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Still another section is devoted entirely to miscellaneous railroad equipment and supplies, including the car-specific O&W flatware and silver service stamped with ‘Warwick, No. 30.’

Of the assortment, Campbell quipped, “It’s a little bit of everything.”

There is even, for the museum’s youngest visitors, a train-themed children’s play area.

Upstairs in the museum, Campbell said, is a large and serviceable library documenting railway history and happenings in Franklin since the late 1800s. A comprehensive collection of the “Franklin Liberani,” the school’s yearbook, is also housed therein.

A Rich tribute Bringing it all together – the many carefully curated collections and the highlight railcar – was a vision Campbell shared with Walter Rich, a onetime pillar in the Franklin community.

“He was a lot of things,” Campbell said wistfully, noting that Rich, a Franklin native and lifelong railway enthusiast, was the son of George and Doretta Rich.

Though Campbell hatched the initial idea for a museum, he said, it was Rich who truly got things on track.

Following a cancer diagnosis, Rich, according to Campbell, “found out he had six months to live.” Within four, Campbell said, Rich’s museum plans had gathered steam and everything was in place for the museum.

In addition to funding the museum, Rich found and purchased the O&W railcar now featured so prominently, Campbell said.

“It came down from Utica at 10 a.m.,” he said, “…and we didn’t have it off onto the track until 11 o’clock that night.”

(During the museum’s construction an on-site track was built to allow the railcar to move outdoors for possible, fair weather displays.)

The museum site was chosen by Rich, Campbell said, for its familial significance.

“Walter picked this place because it was where his dad died of a heart attack,” Campbell explained, adding that the senior Rich served as Delaware County Fair Board president and town supervisor of Franklin.

Sadly, the museum’s biggest champion succumbed to his cancer battle mere days before the railcar traveled from Utica to his hometown.

“Walter died in 2007, a week before we brought the train down,” Campbell said, adding, “But during his funeral, they brought the hearse to ‘see’ the train (and) pay tribute.”

During the holiday season, Campbell said, the museum participates in the yearly Franklin Christmas Stroll, outfitting the railcar with more than a dozen decorated Christmas trees. The adjacent building, he noted, functions as a community center and, like the museum, is open year-round.

In the future, Campbell said, he hopes to collaborate with Franklin Central School to host a band concert.

“We’re talking about (doing that) sometime this year,” he said.

Together with the Franklin Free Library, Campbell said, the museum hosts twice-monthly

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The museum’s upstairs library charts Franklin rail history and general goings on from the late 1800s through today.

senior bingo. It is open, too, for weddings, benefits, parties and, Campbell said, “a bit of everything.”

To learn more or schedule a visit, find Franklin Railroad and Community Museum on Facebook or call (607) 829-5890. +

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Local Farming

STORY AND PHOTOS BY ALLISON COLLINS

Farm fresh feeds winter blues Herbal aphrodisiac session planned closer to Valentine’s Day

S

ince July 1, 2017, something good – and local – has been growing in the halls of the Catskill Development Foundation and Delaware County Chamber of Commerce building at 5½ Main St., Delhi. Catskills Regional Harvest, a year-round farm market showcasing dozens of local and regional producers, makers and craftspeople, was presented this past summer by Agriforaging Food Safety in cooperation with the Delaware County Chamber of Commerce.

President of the Delaware County Chamber of Commerce Ray Pucci, explained that Catskills Regional Harvest developed out of a previous program, Delaware Bounty, begun a “couple of years ago” under the auspices of Cornell Cooperative Extension. While that program failed to thrive, Pucci said, the need for locally sourced food and community access to it remained evident.

“We were working with Delaware Bounty for about six months … when

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(the program) went off in different directions,” Pucci said, adding, “but we had 30-some producers, so we said, ‘Let’s keep this going … we need to keep this going.’”

It was at that time, he said, that pre-existing building tenant Nicole Day Gray with Agriforaging Food Safety, came on board.

“Nicole had lots of experience in retailing food and (could) help these producers,” Pucci noted. Within six weeks of getting Day Gray “in the picture,” Pucci said, Catskills Regional Harvest had taken root.

Now, with more than 60 regular producers featured, the market is exceeding expectations.

“It’s really a bigger, more regional approach,” Pucci said, adding, “It’s pretty broad-reaching and it’s working.”

Monthly producer showcased The store’s success, Day Gray said, is thanks to the many family farmers and artisans keeping its shelves stocked with farm-fresh eggs, cold-pressed oils,

Nicole Day Gray

just-baked breads and much more.

Pointing to a colorful chalkboard listing out the names of each producer represented in the store, Day Gray said, “It’s all about these people. We have the most talented farmers and producers … and we want to cultivate (a) relationship with each producer.”

Though Day Gray said Catskills Regional Harvest promotes its producers on a daily basis, the market showcases one producer monthly and will, she said, tell their story, share recipes and highlight that producer’s mission through in-store and social media channels. She emphasized, “Our mission is not working with distributors, but creating that direct, local connection.”

Pucci said the relationship between the Delaware County Chamber, Catskills Regional Harvest and producers therein is increasingly symbiotic.

“Our business,” he said, “is to operate this as a business incubator and (Catskills Regional Harvest) in itself is incubating other businesses and giving these producers and makers another outlet for their product.” He added, “We’re thrilled that it’s working.”

Everyone benefits Alongside supplier relationships,

part of fostering a feeling of connectedness, Day Gray said, is making sure area shoppers know fresh, local food is accessible to everyone.

“I don’t want to be known as a specialty food store,” she said. “I want to be known as a community store.”

Testament to that everyman approach, Day Gray said, people of all socioeconomic demographics and ages frequent the Delhi space, open Thursday through Monday year-round.

“We get people coming from Margaretville, Bovina, Hamden and Andes,” Day Gray said, “and we get people who work at SUNY Delhi.”

She continued, “We have our Delhi regulars, and they’re excited to see us grow and build.”

Day Gray said area seniors, too, are reaping the benefits of fresh, nearby food.

“We get seniors coming in from the (Delhi Senior Community) next door,” she said, “and a lot of them grew up with agriculture, so to have that reconnection, we’re excited.”

Pucci noted the community response to Catskills Regional Harvest has been “incredible” and, like Day Gray, said its draw has proven widespread.

“What’s fun is to watch … during the week and see a lot of folks who live here and a lot of the seniors,” Pucci said, “and then, on weekends, see the folks from out of the area.”

Staying open continuously, Day Gray said, was a decision made with the market’s mission in mind.

Noting that she considered assuming decreased winter hours, she explained, “I decided I don’t want to do that … because in order to have consistency with the customer base and show the best face for our farmers … we (need to) keep our hours extended.”

As a complement to remaining open year-round, Day Gray said, future plans for Catskills Regional Harvest include launching a commercial kitchen with a USDA-certified processing facility onsite and affiliate retail butcher shop.

fun is to watch “…What’s during the week and

see a lot of folks who live here and a lot of the seniors, and then, on weekends, see the folks from out of the area.

”

Ray Pucci

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More to come “We would like to move forward … to develop a commercial kitchen,” Day Gray said. Discussing freezer space specifically, she said this would not only give farmers a means to store excess food, thereby creating new and extended business opportunities, but also cut down on food waste in the community.

Developing a processing arm of a commercial kitchen, she said, would be about bridging the region’s agricul-

ture infrastructure gap.

“My primary focus is saving farms,” Day Gray said, “but we do need infrastructure and this region in particular is suffering from a lack, so the other part of the facility would be having a USDA processing facility.” She added, “In conjunction with this (would be) a retail butcher’s market.” She noted that, for Catskills Regional Harvest, these are “long-term goals.”

Day Gray said other, more immediate goals include collaborating with the neigh-

boring senior center, strengthening ties with the SUNY Delhi culinary program to educate up-and-coming chefs on the importance of sourcing locally, continuing to create new business opportunities for producers and hosting seasonal wellness workshops.

This winter and spring, she said, Catskills Regional Harvest will host several workshops dealing with herbs and their uses. Come February, the market will feature an herbal aphrodisiac session in honor of Valentine’s Day and,

in time for spring, there will be an herbal spring cleaning workshop. Past workshops, Day Gray noted, have included pesto-making, herbal vinegar tastings, incense-making and herbal cures for winter blues.

To learn more or see what just-picked produce is in stock this week, visit catskillregionalharvest.com, call (607) 746-8700 or find Catskills Regional Harvest on Facebook and Instagram or on Twitter @localcatskills. +

What you will find...

Visitors to Catskills Regional Harvest will find goat meat and granola; eggs and endive; jewelry and jam; textiles and tea blends. Nicole Day Gray, Catskills Regional Harvest overseer, said customer favorites include Bovina Valley Farms’ one-of-a-kind Alderney cheese, poultry of all cuts and sizes, grass-fed and grain-finished beef, loaves by Bread Fellows and highend charcuterie.

Below is a list of some of the producers — what they make and where it’s from — represented in Catskills Regional Harvest of Delhi: Anderson’s HillBilly Honey – Pure, raw, chemical-free honey harvested from Delhi hives.

Bebert’s Condiments – Moroccan-inspired, preservative-free chutneys, compotes, herb blends and more, all made in Big Indian.

Betty Acres Farm – Fresh and aged cheeses handcrafted on a Delhi dairy farm.

Bovina Valley Farms – A 30-head dairy farm in Delhi best known for its raw milk “Alderney” cheese. Also offers maple syrup, pork and beef.

Bread Fellows – A small-batch bread bakery offering hand-shaped loaves made with organic flours and grains in Bovina.

Bramley Mountain Farms – Pasture-raised, hormone-free Belted Galloway beef cattle raised and harvested in a USDA-certified facility in Bovina enter.

Brockway Hilltop Farm – A dedicated dairy farm located in Fort Covington.

Burnett Farms – An organic vegetable farm focused on sustainable growing methods in Bovina Center.

Byebrook Farm – Hormone-free, grass-fed Holstein cattle and bottled milk, eggs and raw milk Gouda cheeses made on an eighth-generation family farm in Bloomville.

Captain Smolders – Free-farmed, free-running, world-class salmon smoked and packaged in Brooklyn.

Catskill Candies & Confections – Whimsical, from-

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scratch chocolates and candies made with premium ingredients in Margaretville.

Catskill Fungi –Triple-extracted medicinal tinctures made with mushrooms grown and harvested on a family farm in Big Indian using permaculture methods.

Cheezehound – Handcrafted organic cheeses made vegan, non-dairy, lactose-free and plant-based in Fleishmanns.

Cowbella Creamery – All-natural dairy products made from a Jersey herd on a seventh-generation farm in Jefferson.

Crystal Brook Farm – A seventh-generation New Kingston farm producing Jersey dairy, Hereford beef, veal, poultry, eggs and produce.

Delancey Farms – A small-scale Heritage-breed pig farm producing pork products in Delancey.

Dirty Girl Farm – A goat dairy and micro-creamery located in Andes and specializing in pasteurized goat’s milk and soft cheeses.

Dog Foodie – Creators of snacks, granolas and bone stocks that are human- and dog-friendly. Located in Margaretville.

Eagle Hollow Farm – Walton-based producers of show-quality alpacas and alpaca products, plus pasture-raised turkeys and chickens.

Earth’s Harvest Farm – Organic, stone-ground hot cereals, pancake mixes and flours made in Morris.

East Branch Farm – Vegetables, herbs and fruits grown and harvested in Roxbury.

Elevation Charcuterie – Sustainably made Heritage-breed pork products.

Foster Built Coffee – Distinctly smoky coffee beans roasted on a barbecue at the Foster Built Inn in Bovina.

Fruit of Fungi – “The finest gourmet mushrooms in Central New York,” grown and harvested in Lebanon.

Glenanore Farm – USDA-inspected, chemical-free

pork, beef, goats and chicken raised in Bovina Center.

Green Spiral Herbs – Award-winning embroidered textiles and herbal culinary, medicinal and beauty products made in the Catskills.

Haliagrace Jewelry – Catskills-inspired jewelry handmade using natural metals, semi-precious stones and out-of-the-box media. Located in Bovina Center.

Hanford Mills Museum – An operational steam-powered mill turned historical museum located on 70-plus acres in East Meredith.

Heaven on Main Street – Luxuriant skincare products and specialty baked goods made with natural sweeteners in Bovina.

Heller’s Farm – A Bainbridge farm producing diverse field and greenhouse vegetables and herbs as well as seasonal fruit.

Holiday Farm Biscuit Company – Custom cakes, cookies and pastries made with organic and homegrown ingredients and eco-friendly packaging in Worcester. Gluten-free and vegan options available.

Hubbell Family Farm – A centuries-old family farm in Margaretville specializing in free-range Scottish Highlander beef, eggs and maple syrup.

Hudson Valley Cold-Pressed Oil – Poughkeepsie natives producing and pressing oil made from their own farm-grown seeds and others’ nearby in the Hudson Valley.

Hudson Valley Sausage Co. – Dry-aged beef, fresh pork, house-made salumi and smoked and cured meats crafted in Highland.

Jacuterie Charcuterie – Handcrafted, dry-cured sausages made in small batches in Ancramdale.

Kriemhild Dairy Farms – A primarily women- and farmer-owned operation in Hamilton offering a line of grass-fed dairy products.

Little O’s Farm – A Roxbury farm raising and selling meat, chicken and eggs.

Meadow Brook Maple – Maple syrup and maple products made in East Meredith.

Meadowview Farm – Veggies, grass-fed and grass-finished beef and eggs grown and harvested in New Paltz.

Meier’s Artisan Cheese – Award-winning producer of cheeses made with the milk of an RBST-free Holstein and Jersey herd in Fort Covington.

Mohawk Drumlin Creamery – A St. Johnsonville farm offer eggs, chicken, fruits and vegetables, but specializing in Grade-A sheep’s milk yogurt.

Nduja Artisans – Fifth-generation makers of spicy Calabrian salumi.

Otsdawa Creek Candles – All-occasion soy candles, lotions and whipped body butter made in Otego.

Point of Origin Farm – A Delhi farm growing perennials, farm-fresh eggs, culinary herbs and more.

Ramble Bramble Farm – A South Kortright vegetable farm offering garden staples alongside rare produce varieties, all produced chemical-free and with no genetic modifications.

SaJoBe Farms – Naturally raised lamb, pork and beef in Hamden.

Saratoga Crackers – Artisanal, elegant and nutritious

crackers made by hand in Saratoga Springs. Vegan and wheat-free options available.

Scranton’s Natural Products – Maple syrup and seasonal maple-related products made in Delhi by Richard Scranton.

Shadow Valley Farm – Fresh, locally produced and pasteurized milk made by the Somers family in Walton.

Star Route Farm LLC – A diversified vegetable farm in Worcester supplying restaurants as well as local CSA members.

Tabitha Gilmore-Barnes – A weaver and spinner in Roxbury crafting tapestries and functional handwoven products.

Tay Tea – One third-generation Persian tea blender’s take on fresh-harvested, artisanal teas. Located in Delhi.

The Farmer’s Wife – “Local products from local people.” Located in Pavilion, this sister-owned farm produces milk cheeses, goat cheese, maple syrup and homegrown produce.

The Maiden’s Creamery – Artisanal farmstead goat cheese made from the milk of a 70-goat herd in South New Berlin.

Thompson Sugar Shack – Purveyors of all things maple – maple popcorn, syrup, peanut brittle, spice rub, syrup and more. Located in Jefferson.

Tia Keenan, Author & Cheesemonger – A New York City-based cheese aficionado, food stylist and author of “Art of the Cheeseplate.”

Tree Juice Maple – A family tradition of maple syrup-making dating to the 1930s. The Faibairn family taps roughly 1,200 trees annually, all on their farm in Arkville.

Twin Ewe Dairy – A Fleishmanns farm specializing in nutritionally beneficial sheep’s milk and sheep’s milk products.

Water Wheel Farm – American Angus Association-certified grass-fed, grass-finished beef raised in Sidney Center. All-natural lamb and pork available, too.

Weinland Farms – A onetime dairy farm in Hobart now offering pasture-raised, grain-finished Herford beef.

Willow & Birch Apothecary – All-natural skincare and beauty products lovingly crafted in Bloomville.

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Cool Comebacks

Lifestyles

A trend to keep warm Winter is a tough season to dress for – any Upstate fashionista will tell you that.

Despite the inevitable heavy snowfalls and frigid temperatures, the desire to “look good” never fully quite disappears. The good news is – it doesn’t have to! With a new democratized world of style, when it comes to creating a unique look (no matter what the season), there really are no right or wrongs. This means sacrificing warmth and comfort over style is officially an ancient worry.

Puffy jackets and baggy clothes are finally back on the runway and as an upstate New York resident I couldn’t be happier.

However, attempting to recreate runway looks can stress nearly any dedicated fashion guru out. Although magazines offer an “affordable-look” section, I’ll be honest here and admit, even that is often too pricy.

Lucky for us, thrift shops exist! Now, I know mainstream media has made “thrifting” out to be a luxurious happening, one where vintage clothes have price-tags reading $79.99. How-

Thrifty Finds STORY AND PHOTOS BY SIERRA SANGETTIDANIELS

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ever, those are not the places I’m referring to; I’m talking about fluorescent-lit, cluttered racks and strangely smelling thrift shops – those are where you find the deals!

So here it goes, the proof New York City fashion can transition into Upstate New York winters for an eighth of the price of any designer dress or Canada Goose jacket. Here are my three winter wardrobe wonders – all complimentary of the Salvation Army: • According to Elle Magazine, turtle-necks are back on the “cool” list this winter. I found this white turtleneck for $1 and paired it with a faux suede overall dress for $3 to imitate Tory Burch’s runway look.

• Corduroy made a come-back on the Fall 2017 runway, but who says it’s not here to stay?

I found this oversized shamrock green corduroy coat for only $5. Pair it with leggings (another run-way revival, this time brought back by Phoebe-Philo) or jeans for a cozy look.

• White winter coats are a staple for the holiday season, but with steep prices, most of us can’t afford one unless it’s for everyday wear ... except if you get it at a thrift shop! I found this Old Navy winter white knee-length coat for only $3.50 and paired it with high-waisted designed pants for a modern flair.

So, this winter I encourage you to embrace your warm, cozy, run-way inspired fashion, for prices that are not only affordable, but downright dubious. +

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UPSTATE LIFE magazine

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Family Day Trips

A coming of winter at

North Lake STORY AND PHOTOS BY ROBERT AND JOHANNA TITUS

H

ave you ever been to the North/South Lakes Campground? It’s state land, located within the greater Catskill Park and lies right upon the great ledge that defines the eastern Catskill Mountains.

This is the fabled Catskill Front, often called the “Wall of Manitou.” We think it has some of the most extraordinary scenery east of the Mississippi. It is a lot more than a campground.

There are, of course, the two lakes, both very scenic. And then there is the view of the Hudson Valley. Follow the signs and you will find your way to the site of the old Catskill Mountain House Hotel. The hotel is long gone, but its sweeping 75-mile view of the Hudson Valley is still there. Then

View from the eastern shore of North Lake.

See glacial striations on the shoreline rocks.

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there is the series of hiking trails that crisscross the mountains surrounding the lakes. The best one is the Blue Trail that takes you north to a site called Sunset Rock. If you ask, they will give you trail maps on your way into the park.

It actually gets better. Kaaterskill Falls lies a short distance from the campground. The falls are not a large as Niagara but are just a little taller and in its own way, it’s a very picturesque location. From the falls, you can find your way to a trail that takes you to the north rim of Kaaterskill Clove. You can, very safely, stand at the edge of the clove and look down a full 1,000 feet to the bottom of Kaaterskill Creek.

Well, you get the point; this is a very special location and, if you and your family have not yet been there, you need to go. In winter, the parklands here are mostly closed, but it will

be spring soon enough. You can camp out there any night during the warm season and spend days exploring the trail system.

You will wonder why you had not gone there before.

This is among our favorite locations on the planet. Do we ruin it all by spending so much time studying the geology? We don’t think so. Let’s “arm” you with some knowledge of the Ice Age here and prep you just a little more for your visit.

After you get there, we recommend you park at the North Lake parking lot.

Then go down to the shore of the lake

Fossil brachiopods.

and walk along it, north of the beach.

There is a lot of exposed bedrock along the shore and it won’t take you long to notice something about those rocks. They are very smooth but they have scratches on them, a lot of scratches. And they are all straight and parallel to each other.

These are called glacial striations. They speak to us of ice age events that occurred here many thousands of years ago. You will see that almost all of them are oriented in a direction that has them pointing toward the center of North Lake. Now, imagine a glacier, located right here, and moving slowly in that direction. At the bottom of glaciers there is usually a large amount of sand and quite a few cobbles.

As moving ice dragged the sand across these surfaces, it sanded the rocks, making the smooth surfaces seen here. Then the cobbles followed and these were dragged across those smooth surfaces and that’s what striated those rocks.

We hope you will stand at one of these sites and look up. Above, you can imagine hundreds of feet of ice. Look forward and watch that ice’s motions here. You have traveled back into the Ice Age and seen what happened here back then. The evidence is in the rocks.

Now, this is supposed to be a family fun column so let’s stop doing all this geology stuff. It’s time to get your trail maps out and decide where you want to go exploring. You can’t lose; it doesn’t

matter where you go at North Lake. You will be treated to some absolutely wonderful landscapes wherever you end up.

We recommend that you find your way to the Catskill Mountain House Hotel site. Then we suggest you take the Blue Trail north.

And then apply what you have learned.

Wherever you go, look out for striations on the bedrock. See just how much the Ice Age has affected the North Lake vicinity. If you want to do a little science, bring a good compass, measure the striation’s orientations and plot these on the best map you can find. You will soon be documenting the flow of the glaciers here.

And, from now on, we want this knowledge to follow you around wherever you go. Glacial striations are found all over the northern realms of America and throughout all of Canada. You should start noticing them frequently. +

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

IF YOU GO: Take Route 23, east from Oneonta until you turn on to Route 23 A, just past Prattsville.

Continue on 23 A until Haines Falls and then watch for the left onto County Route 18.

Follow that road into the park and continue to the North Lake parking lot.

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Crafters

Organ-ic pipe dreams Easter is one of the best times to enjoy the world’s largest instrument

BY ALLISON COLLINS

F

rom atop a ladder, hand-vacuuming the uniquely trumpeted, Holland-made copper pipes of the St. Mary’s pipe organ in Oneonta, Sid Chase explains how an adolescent fascination became a profession – and a passion – spanning more than half a century.

The Worcester native is an expert pipe organ maintainer, restorer and builder and the owner of Chase Organ Company, which he began in 1960. But for the help of one young apprentice, he works largely alone in churches, colleges and the occasional private residence across New York State and parts of Pennsylvania. His is a niche market and his services – replete with Old World craftsmanship and unerring attention to detail – inimitable.

Recalling his introduction to the pipe

The red felted collar on a pipe organ pipe, seen here, can be moved up and down to help regulate the pitch of sound. Every pipe, Chase says, must be adjustable.

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organ by a family member who played, Chase says, “When I was 13, I spent summers learning the various aspects of restoration and the whole history of things.” His summertime studies, Chase notes, continued through age 20, at which time he formally launched Chase Organ Company. Quick to remember each of the many organs he’s serviced, Chase adds, “My first organ was in Hobart Methodist.”

His oldest-ever organ job? Servicing a keyless, 1797 barrel organ in the onetime home of Cooperstown legend Henry SF Cooper.

Desk fear The business, he explains, stemmed from his own disillusionment with college and thoughts of a desk job.

“I actually went to college for two years … and sitting at a desk is not my thing,” Chase says, adding, “I decided I would start out on my own and that’s all I’ve done.”

Though well-versed in the piano, Chase says, the command of the more grandiose pipe organ always held him in sway.

“As a kid, the organ was the bigger and better thing,” he says, adding, “The man I apprenticed with took me inside of an organ and I was impressed.” He adds, “Pipe organs are the largest instrument ever built in the world.”

Beyond the pipe organ’s swelling, windblown sound, Chase says, the inner-workings of something so obviously intricate fuel his mind’s mechanical bent.

“I like working with my hands (and) I grew up assembling farm machinery,” he

Here, Chase points out the tiny details of a single electromagnet in the St. Mary’s pipe organ. The magnetic unit includes a small circle of lamb’s skin and felt for cushioning.

explains, “so when we weren’t at school, we were at the garage and it was a mechanical lifestyle from early on.” That yen has stayed with Chase, as he says, “I get a great deal of enjoyment out of it and I’m not one to sit around in a rocking chair and let the world go by. I want to participate in it.”

Built to last Highlighting the differently sized pipes (of which there are several “ranks” corresponding to each of the keyboard’s 61 keys) of the St. Mary’s monolith, Chase extols the history inherent to pipe organ construction.

“Everything on these is made by hand,” he says, “and organs are made the same way they were 400 years ago.” Cradling a mottled, hand-cast metal pipe made from a lead-and-tin alloy, he adds, “It’s almost like making a stained-glass window: no two organs are the same.”

Here, Chase vacuums the unusually trumpeted copper pipes of the St. Mary’s Roman Catholic Church in Oneonta.

His apprentice Jason Beames assists.

Each of the many metal pipes on a pipe organ is cast by hand, using an alloy of lead and tin.

Electrical wiring, seen here in the exposed back of the St. Mary’s keyboard, is an important (and sometimes precarious) part of most pipe organs serviced by Chase.

Everything on these is made by hand. “ and organs are made the same way they were

Each hole in the upperboard pictured holds an organ pipe of corresponding size.

The pipes, many of which wear a felted collar to regulate pitch, span the scope of sound.

“The smaller ones are at the highest range of human hearing, at 16,000 cycles per second,” Chase says. Noting that the metal’s mottling appears as the metal alloy cools he adds, “Pipes don’t disintegrate.

These things will last forever. These will be here 300 years from now.”

All of an organ’s sound, Chase explains, is produced by wind circulating through each of the pipes and, in turn, each pipe is

400 years ago.” Cradling a mottled, hand-cast metal pipe made from a lead-and-tin alloy, “It’s almost like making a stained-glass window: no two organs are the same.

”

Sid Chase, expert pipe organ maintainer fitted with an electromagnet unseen from the organ’s exterior. The electromagnets, he says, are triggered by currents sent from the organ keys and foot pedals.

A soup to nuts construction job, Chase says, can take more than a year, though he notes that full-scale builds are unusual. He explains, “It takes a year to construct from the ground up, but that’s not usually the case, because lots of churches have something left.” Chase adds that the Christ Church of Cooperstown is home to the largest organ he’s ever built.

He’s one of a kind A typical day for Chase, who serves also as EMT captain with the Worcester Emergency Squad, includes many hours of organ work. He says, “I work on organ building for eight hours a day at a minimum, though sometimes I’ll work on parts I have to make at night.”

His jobs, Chase says often include fine details such as hand-stenciling, something of an oddity even in the artisanal field of organ work. “That’s not common,” he UPSTATE LIFE magazine

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says, adding, “I’m the only organ builder ning, computers do crazy things,” Chase Second Baptist congregation, said Chase’s in the area doing that.” contributions to his childhood church and says, “and we’re often working in older hometown are renowned.

Despite the time commitment inherent buildings without good grounding so we to each organ job, Chase says, demand have to be very, very careful.”

“That’s the church he grew up in and for his services remains steady and strong. he’s played since before I was there,” A player as well He says, “I keep a year’s work ahead and Thistle says, adding, “He sets the sun out Never one to rest on his organ bench, I never lack for something to do … or a in the morning and that’s (considered Chase is as ardent about organ playing as waiting list,” adding, “It’s a nice industry true) throughout the community. He is he is organ servicing. and it doesn’t take a lot of us to fill the very much one of the core market needs.” Christmas people (in Worcester).” and Easter, he notes, are Calling him “a wontypically his busiest times. derful man … full of fun, Even as pipe organ but quiet,” Thistle says, construction harkens Chase’s commitment to back to ancient European playing in the church has churches, Chase says, there been matched only by his have nevertheless been meticulous tending of its significant technological instrument. advances in his industry.

“We’ve got a beautiful, Today, college students functioning organ,” says can get a degree in organ Thistle.

“He’s taken care of building and newer builds, it (and) it’s been a project he notes, can be entirely of his now for I forget how computer-controlled. many years.”

“Because (organ) Noting that much of the systems are controlled by ever-expanding Worcester electricity, (things have) changed from mechanical Second Baptist organ has systems to computer-conbeen salvaged by Chase trolled systems,” he says, from other jobs, Thistle “We’re at a point technolosays, “We have surround gy-wise that … new builds sound you wouldn’t have USB ports and you believe, there are pipes can plug in a flash drive, everywhere and we’re Chase recreated the hand-painted stenciling seen here on the pipes of the record your whole service running out of wall space.

Unadilla First United Methodist Church based on a 1906 postcard. and then all you’ve got to It’s really huge for the size do is plug it in.” of our sanctuary but, man “I’m organist at two Worcester churches While technological advancements have alive, I just love it and I’m not the only – Second Baptist and First Presbyterian,” their benefits, Chase says, newer model one.” She adds, “He plays every week and Chase says, adding that he likes servicing pipe organs built in historical spaces nevit’s terrific.” and playing “equally.” ertheless create problems.

To learn more or to contact Chase, The Rev. Judy Thistle, 32-year minister email chaseorgansco@gmail.com or call “The computer technology is challenging at times because, if struck by lightwith the roughly 30-member Worcester (607)397-8008. +

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Winter 2018

Business Directory Advertising & Media (Publishers, Public Relations, Marketing)

Construction & Building Services (General Contractors, Construction, Engineers, Architects)

Meet the Locals

THE COOPERSTOWN

CRIER

Finance & Insurance (Banks, Financial Advisors, Insurance)

4&37*/( 5)& /"5*0/"- #"4&#"-- )"-- 0' '".& 4 )0.&508/ 4*/$&

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Tweedie Construction Services, Inc.

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

Auto & Motorcycle (Automobile Dealers, Auto Body & Painting, Auto Clubs, more...)

EMPIRE TOYOTA Empire Toyota

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Entertainment

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

Krazy Tom’s

4316 Cty. Hwy. 11, Cooperstown, NY 607-547-6038 Sales@KrazyToms.com

Reinhardt Home Heating

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

Health & Fitness

Restaurants

(Medical Centers & Clinics, Dentists)

(Full Service, Casual Dining, Fast Food)

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Pure Catskills

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Cherry Branch Gallery

25 Main St., Cherry Valley, NY T H U R S607-264-9530 DAY - S U N DAY: 1 2 - 6 P M info@cherrybranchgallery.com

Robinson Terrace Skilled Nursing Facility

Non-Profit Organizations

(Utilities, Internet, Cable)

Floor Store & Sleep Shop

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

THE CHERRY BRANCH GALLERY

Public Utilities & Environment

Krazy Tom’s

90 Crystal Creek Rd., Walton, NY 607-865-4916 • 607-865-4913

State Farm Insurance

The Daily Star

Home & Garden (Home & Garden, Remodeling Bath & Kitchen)

28652 State Hwy. 23, Stamford, NY 607-652-7521

(Family, Community & Civic Organizations)

Yoder’s Quality Sheds, LLC

Fiesta Mexican Grill & Cantina 19 Clinton Plaza, Oneonta, NY 607-431-9898 www.fiestamexicanoneonta.com

Yoder’s Quality Sheds, LLC

278 Atswell Rd., Richfield Springs, NY 315-858-0841

Construction & Building Services

Home & Garden

Shopping & Retail

(General Contractors, Construction, Engineers, Architects)

(Home & Garden, Remodeling Bath & Kitchen)

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

Windows & Doors Kitchens & Baths

Heart of the Catskills Humane Society P.O. Box 88, 46610 State Hwy. 10 Delhi, NY • 607-746-3080 www.heartofthecatskills.org

A&J’s Windows & Doors Kitchens & Baths

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

CarpetsPlus COLORTILE

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

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

Susquehanna Animal Shelter

4841 State Hwy. 28, Cooperstown, NY 607-547-8111 • www.thesas.org

Aqua-Tec Water Services Inc.

Gilboa, NY 1-800-853-5453 • 607-588-9413 www.waterwellsandpumps.com

Susquehanna Landscaping Susquehanna Landscaping 607-226-1970

Cherry Valley Hardware LLC

Cooperstown Natural Foods

Morris Tent Rental

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

Southside Mall

Cherry Valley Hardware LLC

Finance & Insurance (Banks, Financial Advisors, Insurance)

bieritz insurance Bieritz Insurance

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

38 Genesee St., Cherry Valley, NY 607-264-3489

Eternal Flame

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

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

Farm Market

The Tepee

Eternal Flame Farm Market 61 Conklin Rd., Walton, NY Call or Text: 410-459-9958

Public Utilities & Environment (Utilities, Internet, Cable)

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

Leatherstocking Group, Inc. Residential Mortgage Financing

Titan Drilling Corp.

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

Leatherstocking Group, Inc.

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Hearths A’Fire

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Catskill Solar

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UPSTATE LIFE magazine

Wolf Wilde Goldsmith

Clinton Plaza, Oneonta, NY 607-432-4862 www.wolfwilde.com

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