ecolocal sowing 2013 edition

Capital District • Saratoga • Southern Adirondack

MAGAZINE.COM

Sowing 2013 • Issue 32 FREE

The Locally Grown Issue

Free to Be – At Mack Brin FarmPLUS:

Soul Fire FarmRevolutionary Gardens at Fort Ticondroga

Doing Good at the Good Morning Café

INSIDE:Free to Be – At Mack Brin Farm

PLUS:Soul Fire Farm

Revolutionary Gardens at Fort TicondrogaDoing Good at the Good Morning Café

INSIDE:

Locally Grown GuideLocally Grown Guide

Cover photo courtesy of Rich Lannon

A directory of local farm and food resourcesA directory of local farm and food resources

2 ecolocalmagazine.com

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7 News and Views

9 Rawlicious

10 Money Matters

11 Green Designer

12 Wellness Doc

13 Holistic Health

14 Green Energy Expert

15 EcoMama

44 Washington County

62 Eco-LOCAL People

16 GROWING FOOD AND JUSTICEAt Soul Fire Farm in Petersburg

24-42 LOCALLY GROWN GUIDEConnecting you to Local Farms,Local Food & Local Products

40-41 REVOLUTIONARY GARDENS Creating a Growing Legacy at Fort Ticonderoga

42 WE ARE FREE TO BEChickens Rabbits and San Clemente Goats

58 A BENEVOLENT AMBITIONDoing Good at Good Morning Café

This is “Chile-mon,” a San ClementeIsland goat, enjoying the springgrasses at his home on Mack Brin Farmin Ballston. Chile is rare breed in thepurest sense. One of only severalhundred that exist on the planet. Heand his kin were shunned from theirhome on San Clemente Island, off thecoast of California, and is one of thefew to make it off the island alive. Stuand Julie Murray, owners of Mack BrinFarm, have embraced these fineanimals and are working to conservethe breed.

On the Cover

DEPARTMENTS

FEATURES

Rayna Caldwell, chair of the group Sustainable Saratogashowing her local love at the Saratoga Farmers Market

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Letter from the PublisherSowing. It is act of scatteringseed for growing. It is also ametaphor for life, because ithas been said, that we shallreap what we have sown. Putdown good seed, and there willbe an abundant harvest.Celebrations. Joy. But putdown bad seed, and theharvest will not come. Lack.Unhappiness. Sorrow. Sowing,then, and what we sow, isperhaps the most importantthing we can do as a humanbeings. For it determines howour future will be. Sowing theseeds of love will mean thatour future will be filled withlove. How cool is that? That iswhy we have a garden here onour small quarter acre. Eachlittle seed that we plant is a

package of love. It emerges from the ground as the chosen species of plant that will yield anamazing abundance of food that we can reap to sustain ourselves with into the future. Onetomato seed, for instance, can produce a hundred tomatoes. Now that ‘s a lot of love comingback, isn’t it? So many tomatoes that we have to share them with our neighbors! Now that’sproof positive that God loves us and wants us to live in abundance. All from that tiny seed.And a little love that we impart in it when we sow it.

In this issue, we offer a celebration the love that is locally grown. We are fortunate to havesuch an abundant foodshed, and the people who work in the farms and the fields that bringit to us in the farmers markets and many of the fine restaurants that integrate local foods intotheir menus. We have put together a directory of sorts, to help you find the best local optionshere in the Capital Region of New York. When browsing the guide, please note that thefeatured listings have paid to be there, and these folks especially want you to do businesswith them. Each has signed a pledge to offer the highest quality of food using organicprinciples and sustainable methods. They are doing what they love, and have an abundanceto share with you!

Remember that what we give attention to expands. There is no clearer evidence than thestories you will find in this magazine. Read on and find out about some of the people whoare agents of positive change, right here in our own backyard. Julie Murray of Mack Brin Farmasked herself “If not me, then who? If not now, then when?” It was her call to action. Whatis yours? We all can make a difference in the world, and it first comes with the decision to doso. Then act with the passion and power you have within, and yes, you can and will make theworld a better place. It is why we are here. So go ahead, and follow the lead of our ecoLOCALpeople within these pages and sow the seeds of love. Because love is all that we need!

-David DeLozier, Publisher

We welcome your ideas, articles, and feedback so that we can give you the best service possible. Eco-LOCAL Living does not guaranteenor warrantee any products, services of any advertisers, nor will we be party to any legal or civil claims or promises. We expect advertisersto honor any claims or promises. We reserve the right to revise, edit and/or reject any and all advertising with or without cause. Liabilityis limited to the cost of the ad space in which it first appeared for printing errors of the publisher's responsibility or if the publisher failsto print an ad or article for any reason. We reserve the right to edit articles if needed for content, clarity and relevance. Unless otherwisenoted, we use the Creative Commons License (in place of standard copyright), which allows anyone to freely copy, distribute, and transmitall content, although it must be attributed in the manner specified by the author or licensor, and no one may use it for commercialpurposes, or alter, transform, or build upon it.

PUBLISHER / EDITOR / SALESDavid Delozier 518-879-5362

[email protected]

DESIGN / PRODUCTIONCenterline Design 518-883-3872

[email protected]

PRINTINGBenchemark Printing, Schenectady

Benchemark.net

PHOTOGRAPHYCover Photo - photographybyrichlannon.com

Editorial Content - David Delozier

CONTRIBUTORSAmber Chaves, Dr. Jessica Davis, David

Delozier, Tracy Frisch, Hanna Jane Guendel,Harry Moran, Dr. Michael Quartararo, Prof.Johann Sophia, Karen Totino, Hudson Solar

SUBSCRIBEThe eco-LOCAL magazine is a free

bi-monthly magazine for people choosing to lead more sustainable lifestyles within the greater Capital Region of New York.It can be found throughout the region atindependent retailers, shops, restaurants

and other high traffic locales.Visit www.ecolocalmagazine.com

to find a location near you. If you would like to receive a subscription by mail,

send $20 along with your name and address to:

Eco-LOCAL Media PO Box 621,Saratoga Springs, NY 12866.

If you would like updates and information by email, please sign up at our website.

SUPPORTWe seek to transform this special region of upstate New York into a local livingeconomy of vibrant towns, productive farmlands and healthy open space.By reading eco-LOCAL, you become

part of our team.The eco-LOCAL magazine is brought

to you solely by the advertisers found within. Please tell them you appreciate

their support of eco-LOCAL.We are all in this together, and we

must support each other. Thank you!

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ecolocalmagazine.com

News and Views

Rhythm on the Ridge (ROTR) is upstate New York's finest littleroots music festival! Hosted by the Flood Road band, theevent is held on the scenic grounds of Maple Ski Ridge, inRotterdam, NY.

Each June, the fest features over two dozen local and regionalbands and artists performing original roots music on twostages! The fest also has a variety of crafters & vendors,children's activities, music workshops, open mic, food,beverages and more! Field pickin' is welcome, so bring alongyour instruments!

Single day or weekend ticket, and overnight camping areavailable. Children 16 and under are free with a paid adultentry. Two-day adult ticket only $15! Sunday morning, Picwith Pancake Breakfast and Open Mic 9AM-12PM, and thenit's back on stage for more great local performers!

ROTR will be held on June 8th & 9th, 2013. For additionalinformation, visit us at http://rotrfest.wix.com/rotrfest

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Rhythm on the Ridge


The Passive Pioneer Awardhonors those in the passive fieldwho provided the theories, earlyresearch efforts, new conceptsand opportunities for laterresearchers to follow andimprove upon. The award ispresented to a deservinginnovator who was involved inthe early stages of the creationand development of significantideas, theories, and concepts ofpassive theory, design, application, or technology. At the annual AmericanSolar Energy Association conference held in Baltimore the 2013 PassivePioneer Award is presented to Bruce Brownell for his early recognition andapplication of passive solar design concepts.

Bruce built his first passive solar home in 1960 and was involved in thebuilding of more than 350 passive solar homes over the next five decades. Inaddition, he taught and mentored others on the basics of passive solar homedesign. During his career he advocated for passive solar, speaking at theoriginal Earth Day in 1970, presented testimony to Congress and shared hiswork at many solar conferences. Bruce's work in passive solar design helpedset the stage for and contribute to the development of modern concepts ofpassive design and are certainly worthy of this award. His hard work,dedication and pursuit of a world focusing on passive solar design and energyconservation are in keeping with the highest mission and ideals of theAmerican Solar Energy Society.

Bruce is the founder and president of Adirondack Alternative Energy ofEdinburg, NY. Visit www.aaepassivesolar.com or call 518-863-4338 for moreinformation.

Author Julie Cushine-Rigg takes us through the alphabetsoup of terms and abbreviations associated with the foodindustry, allowing the reader the knowledge and confidenceto take advantage of the exciting trend toward buying local.Healthy, more nutritional food options are available righthere in our own backyard and this book will allow you theinformation to access those alternatives and support somearea farmers that would sincerely appreciate your business.

Whether purchasing grass-fed beef, artisan cheeses, freshseasonal fruits and vegetables or identifying a restaurantthat serves farm fresh foods, A Guide to Buying Farm Freshwill empower you to make the best decision about what youand your family eats. You may purchase the book by goingto www.forpeoplewhothink.com.

Passive Pioneer Award Buying Farm Fresh


WITWATS, a documentary film by Michael Murphy, is a sequel toWHAT in the World are They Spraying?

Mr. Murphy is investigating the environmental and humanhealth implications of geoengineering programs, how these canbe used to control our weather, what industries benefit from theprograms, and how the atmospheric spraying of nano-particlesaffects us all.

Of particular interest to the farming community, and anyone wholikes food, are the impacts of geoengineering techniques such asSolar Radiation Management on agriculture and thecommodities market. Those who are controlling the weather caninvest accordingly.

"While geoengineers maintain that their models are only for themitigation of global warming," Mr. Murphy states, "it is nowclear that they can be used as a way to consolidate an enormousamount of both monetary and political power into the hands ofa few by the leverage that weather control gives."

The Greenwich Library is located at 148 Main St. Greenwich,NY. There is no admission charge for the film. It is co-sponsored by Dionondehowa Wildlife Sanctuary & School, TheBonnefire Coalition, and the Agriculture Defense Coalition. Visitdionondehowa.org and agriculturedefensecoalition.org for moreinformation or call 518-854-7764.

Greenwich LibraryThursday June 13 7PM

9ecolocalmagazine.com

Every time I come into ahealth food store I amgreeted by incrediblyfriendly, happy people. Andthat in spite of the fact thatI come not as a customerbut as someone who wantsto sell them something. Thisis highly unusual in theworld of sales… and it tellsus something about the

new paradigm, the new consciously positive, intentionally healthyattitude that we can have and that makes our lives rich in humanconnections and that deep, deep feeling of being recognized that weall crave. Reversely, we recognize those receiving us in this manneras immediate friends and colleagues on a similar path.

What a blessing to be working in a field where human interactionhas reached a whole new level of ease and joyfulness. Being healthyreally helps being happy. No, not everybody gets it, but 90% of thetime this is true.

When you are a Waldorf alum you know that wherever there is aWaldorf school there is a health food store nearby - comes with theterritory. After all, Rudolf Steiner, founder of Waldorf schools, was thefirst to come up with the idea of growing foods organically. He calledit “Bio-Dynamic” farming. Not that he just made it up one day, nohe was not a farmer, but he was asked by farmers how they couldimprove their yields and render plants more nutrient-rich. So he gavethem a bunch of advice - at a time when chemicals just entered intothe main stream. And since he was a promoter of peace not war, hehad to be averse to synthetic chemicals. Actually, not to digress toomuch but, yes, you'd guess!, most chemicals now used in agricultureentered our life via the development of warfare or weapons of massdestruction, our 'defense' or 'offense' departments. They wereinvented as killer gases, nerve gases disrupting respiratory tracts andreproductive cycles. And their later variations range from the gasused to kill millions in gas chambers to our insecticides andherbicides, to our present tense antibiotics and man-made anthraxes.I'll write more about that another time.

Today in this issue, it's all about “Sowing the Seeds” and I want tocontribute to that notion. Sowing the seeds for healthier, happierlifestyles that turn us away from the destructive path of globalwarming, fossil fuels (out of which all those chemicals are made)toward a healing path, toward strengthening the networks wealready have, such as our health food stores. Frequent your localhealth food stores as much as you can and you are doing all ofhumanity and yourself a great favor.

It is amazing to me to witness over and over that it takes indeed lesstime and effort to heal parts of our body or our planet than it took to

destroy them. This is particularly true for degenerative diseases inour bodies and pollution issues on the planet, for example in ourrivers. Both can heal incredibly fast given a chance. However, this isnot to say that the healing will happen by itself. WE have to sow theseeds and follow through to reap the harvest of this healing process.

Of course Steiner was sowing the seeds for many humanitarian,healthy, conscious, and Earth-compatible modalities in our life andsocieties on planet Earth. And with the Waldorf schools and bio-dynamic farming also came the store in which to specificallypurchase those healthier choices of foods. Furthermore, since his wasa non-denominational approach, we now have Waldorf schools incountries all over the globe and health food stores with organicproducts in most of those countries.

Needless to say that when I travel - and I have traveled a lot - Ialways seek out the health food store of the location or the Waldorfschool of the city and I know I'll be in good hands and in goodcompany. And, of course, I'll also have good food for my organic rawfood lifestyle. Sickness? What's that!? --- to your good health and agreat big thanks to all the health food stores of the globe ; JohannaJohanna's Raw Foods - now at www.JohannasRawFoods.com - or call 518-795-5030.

By Prof. Johanna Sophia

RAW-licious

The Wonderful Network of Health Food Stores

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By Harry Moran, CFP® AIF®

Money Matters

Bringing It All Back HomeSustainable and responsibleinvesting (“SRI”) takesmany forms. The movementstarted with a focus onexcluding the stocks ofweapons manufacturers andother defense contractors.The so called “sin stocks” ofcompanies in the tobacco,alcohol, gambling andpornography businesses

were also typically excluded. Much of this stemmed from the religiousorientation of some of the pioneering SRI mutual funds such as PaxWorld. In fact, their first fund was started in the Vietnam era by acouple of Lutheran ministers who wanted to create a core investmentoption that excluded weapons makers.

In the 1980's, the attention shifted heavily to the South Africandivestiture campaign that set out to bring down the Apartheidregime. Nelson Mandela has said that the financial pressure broughtto bear by SRI activists from college campuses to corporateboardrooms was a key element in the eventual demise of Apartheid.The international boycott weakened the economy to such an extentthat the government eventually relented to the will of the globalcommunity and started repealing the segregationist laws that hadbeen on the books for decades.

As hugely important as the success of the anti-Apartheid movementwas, there was a growing realization that negative screening wouldonly take us so far. We also needed to proactively identify companieswho contribute to a more peaceful, healthy and sustainablyprosperous world. This forces investors to be very intentional about

not only what they want to avoid, but also what they want tosupport. SRI mutual funds set up a variety of positive screens aroundsuch issues as racial and gender diversity in management and onboards of directors.

Investors who were looking for a more active role in influencingcorporate behavior started what we now call shareholder advocacyor engagement. In many cases, being at the same table asmanagement and engaging them in constructive ongoing dialoguehas been an extremely effective means to bring about change.

The third pillar of SRI is community investing. Screening andshareholder advocacy are critical tools for social investors but for me,investing in our local communities has the greatest and most tangiblepositive social impact. Our purchasing habits as consumers alongwith our choices of saving and investment options can truly make orbreak a community. Every dollar we spend, save or invest has animpact but it's up to all of us as individuals to decide what thatimpact will be.

We have several great ways to support the local economy. I'vewritten in these pages before about the Community Loan Fund of theCapital Region (mycommunityloanfund.org) and still consider that an extremely powerful way to channel capital to underserved groups in our area. Green America's Community Investing Guide is a great resource and provides a helpful primer on community investing in general along with a list of high impact, local investing options. You can obtain a free PDF of this guide here:www.greenamerica.org/socialinvesting/communityinvesting/orderguide.cfm. Of course, investors need to do their homework to make surethat a particular product is appropriate given their objectives, risktolerance, time horizon and tax situation. This is especially important

- continued on Page 22


There has been a lot of emphasis andattention to the importance of diet andexercise to our overall well-being with sleepquantity and quality overlooked. Consistenthigh quality sleep is crucial to our health andwell-being. Our hectic lifestyles ofteninterfere with getting enough sleep. Haveyou heard someone say “l’ll sleep when I’mdead”. Well that may come sooner if you’renot getting enough sleep! According to theNational Sleep Foundation, at least 40million Americans suffer from over 70different sleep disorders and 60 percent ofadults report having sleep problems a fewnights a week or more. Most of those withthese problems go undiagnosed anduntreated. Furthermore, 69% of children

experience one or more sleep problems a fewnights or more during a week.

Sleep affects every system in our bodiesincluding neurological performance,endocrine balance, immune systemfunctioning, and musculoskeletal growthand repair. The release of human growthhormone, an essential player in cellularregeneration, occurs during GOOD sleep.Any mother can relate to being sleepdeprived and the effect it has on short termmemory and stress levels. Memory,problem solving , creative thinking are allenhanced and supported by a good night’srest. Your immune system kicks in as well during sleep to fight off all thegerms you have been exposed to duringthe day. For those athletic types whothink they are superhuman and don’tneed sleep..well your race times willimprove with more sleep.

Getting good sleep can be complicated forsome but here is a good place to start:1. Form good sleep habits! This includes adark room, no electronic “blue” light fromcell phones, computers or televisions. Ourbody reacts to those lights and thinks it isstill day time.2. (Try) and keep a consistent “bedtime”.

Developing habits are crucial and makegood sleep easier.3. Make sure you are sleeping on acomfortable bed! If you are tossing andturning all night, you’re never really gettingthe quality sleep that you’re body needs toreset.

Number three is where we can help most.We have various lines of mattresses that notonly are customizable but also are non-toxic. It’s easy to overlook that you spend ?of your life in your bedroom and on yourmattress and that it’s one of the best placesto make an investment for a healthy life.The mattresses we carry are made from avariety of natural, no VOC fibers, includingnatural latex, wool, and cotton. Thesenatural fibers do NOT need the be sprayedwith natural flame retardants liketraditional synthentics. They also are moreeffective at temperature moderation andare extremely durable.

Come in, try a mattress, stay a while!Green Conscience Home & Garden is located at 33Church Street, Saratoga Springs NY. It is a retailshowroom that offers a variety of non-toxic and eco-friendly home improvement products, including paint,wood, cork and linoleum flooring, clay plasters, carpets,kitchen cabinets, countertops and beds. For moreinformation call 518-306-5196, email [email protected] or visit green-conscience.com.

By Karen Totino

The Green Designer

Good Sleep

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I guess the first place tostart would be, “Do youhave a philosophy ofhealth?” I contend thatwe all have a very stronghealth care philosophy,however how muchthought do we give it.How you choose to eatand feed your family, howor if you exercise, how

often you take time for relaxation, do you take vitamins, drink alcohol,take multiple prescriptions drugs, or do you really even care about yourhealth and give it any thought? These questions are all answeredbased on your invisible ideas of what keeps your body working well.And where did these ideas come from? Were your parents healthconscious? Did you have a relative that became ill and that experiencemade you become health conscious? Perhaps, like many of mypatients, you yourself had a life changing experience with your healthand you decided to take charge of your health and well-being.Whatever experience you have had, your current philosophy needssome conscious attention. Instead of letting your health philosophy

happen to you, create it based on current research and make it matchhow you want to live your life.

For instance, science has concluded that living a pro-active lifestyle hasfar greater returns on your quality of life then living a re-active lifestyle.That is to say, eating well, moving well, and thinking well allows ourbodies to steer clear of illness and disease. Contrary, waiting for illnessand disease to happen to us and then try and fight our way back tohealth with drugs and surgery has been shown to lower our quality oflife as well as our lifespan. Therefore let's take a moment to examinesome simple ways we can live a pro-active lifestyle in this re-activeworld of healthcare.

1. The most important aspect of being pro-active is having a healthcoach. Haven't heard of a health coach. It's not a new idea, coachinghas always been around for those of us that want to perform at ahigher level. That is what we are talking about, right? We want ourbodies to function at its optimum all the time so we can achieve andmaintain a healthy body. I have a health coach I consult with everyweek, my wellness doctor. A doctor who is educated in living a pro-active lifestyle, not a re-active (wait till I get sick) lifestyle.

2. Eat consciously. Sounds simple? Surprisingly it is. Read labels, lookfor preservatives, added sugar, trans fat, etc… Choose REAL food, not

-continued on Page 22

By Dr. Michael Quartararo of AAC Family Wellness Centers

The Wellness Doc

What's Your Philosophy of Health?



5 years ago, I had a blog called ‘The BalancingAct.’ I started it when my oldest was 6 monthsold, and I was beginning my chief resident yearand acupuncture training. I kept up with it forabout a year, mostly as a way to update out-of-town family and friends on life with myfirstborn. (Remember the time beforeFacebook?) Then I completely forgot about ituntil my husband happened across it lastweek! Reading through my old posts broughtme right back to that new mom time when Iwas still trying to adjust to multiple new roles,and searching for some sense of equilibrium.

From my first post: “I’m a mom and a doctor,wife and individual, daughter and sister. Familycomes first, so why does it feel like work isusually in the way? I have survived a familypractice residency, and am now getting used toanother new role as chief resident.Theoreticallythis brings an easier schedule that should allowme oodles of free time to play with my kiddoand blog all night. I’m still waiting…”

Even looking at just those few sentences, Irealize how my perspectives have shifted. I’mno longer waiting for things to get better, I lookfor the ways to enjoy what I have now. Ifsomething feels out of whack, I work on whatwould feel a little bit better. I have created amedical practice that I love, so that going towork doesn’t feel like a chore. Family generallydoes comes first...except when it doesn’t.Balancing everyone’s wants and needs meansthat sometimes it’s more important to take careof a sick patient if my own kids are healthy... ordoing something for myself if I have beenspending all my time taking care of others.

Most importantly, I have realized that balanceis not some state of perfection that can bereached (or when you do find it, something

shifts to move you off-center again.) It is a everevolving goal that slips through your fingers ifyou try to grab too tightly.

Balance is not going to look the same foreveryone. The key is to create some breathingspace to define what you actually want yourlife to be like! Then figure out how the differentpieces fit in to that whole. Once you have aclear picture in mind, it will be easier to makelittle course corrections to stay on track.

What does balance feel like for you? How doyou find balance in your daily life?

Check in with yourself often. In the middle oftaking care of everyone else, or going aboutyour day on auto-pilot, develop a habit oftuning in to yourself for a minute here andthere. This is especially important when youfeel off-balance, cranky, tired, hungry...What doyou really need? Sleep? Protein? Fresh air?Grown-up conversation? Take a deep breathand really listen to your body, rather thanreaching for the first thing that is available. Somany of us are in the habit of ignoring ourneeds, this can take a lot of practice!

If you are way off-balance, get back on trackone step at a time. If you can get in the habitof tuning in to the little things, you canhopefully prevent them from developing intomajor crises. Sometimes things get away fromus, and sometimes life throws us curveballs, soyou may find yourself living out of balance fora certain period of time. Birth, death, illness...there are many reasons you may find yourselfshifted way over to one side, and need toaccept that you will be there for a while. Atsome point though, it will feel better to moveback towards the middle. When you’re ready,remember what your ideal life would feel like,and make one baby step to get closer to thatfeeling. It is too much to try to get there in onegiant leap.

Build in transition times. This is one I amdefinitely still practicing. Without much of acommute I can find myself jumping from workmode to mommy mode within minutes, andshowing up to my kids with work still on mymind. It really doesn’t work that well! Developa practice of building in extra time betweenactivities so that you can mentally wrap up one

-continued on Page 22

By Dr. Jessica Davis

Holistic Health

Balancing Act

With tax credits easily accessible for anyone who wants to save money,there has never been a better time to harness the energy of the sun.The return on investment is extraordinary. However, navigating throughthe information can be a little tricky; at Hudson Solar, we want tosimplify it for you.

First of all, you should know that tax credits now available toindividuals and businesses who install solar energy systems are verydifferent from tax deductions. A tax credit reduces your overall taxliability; if you owe $500 in taxes, and your tax credit is $100, then youwill only owe $400. Simply put, a credit reduces your tax bill, dollar fordollar. A deduction, on the other hand, reduces your taxable income,but typically doesn’t have the same impact as a credit. It is importantto note that when you are going solar, you enjoy the benefits of aFederal Tax Credit.

The Federal Tax Credit, available for anyone who purchases a solar

energy system before the end of 2016, allows you to claim 30% of thetotal cost as a tax credit. The credit is available whether the system isinstalled on your primary residence, a second home (if it is not solelyused as a rental property), and has no limit in terms of dollar amount.Whether your system costs $20,000 or more, you are able to claim thefull 30% as a Federal Tax Credit, translating to big savings. For example,if you purchase a $36,000 system, you can immediately account for$10,800 in savings by claiming this credit.

On a State level, you will find access to even more incentives when youmove to solar power. New York State Tax Credits allow for up to 25% ofthe total costs (up to $5,000) to be claimed.The systems are exempt fromstate and local sales tax, and some local governments allow for propertytax exemptions as well. An added bonus for both Federal and State TaxCredits is that excess credits can be carried forward into the future.

The financial rewards of going solar continue beyond the taxadvantages. Owners of solar systems obtain the paybacks of netmetering, which allows them to sell excess energy to utility companies,and, of course, also enjoy increased home value. “From a taxstandpoint, going solar is clearly a fiscally responsible decision, but thetechnology really has financial advantages on every level”, sharesMichael Bucci, CPA, of Pattison, Koskey, Howe, and Bucci CPAs inHudson, NY.

Hudson Solar is a local, family-owned solar provider based out of NewYork and proud employer of military veterans. This year they arecelebrating their 10th anniversary with over 1,000 systems installed.Serving New York, Western Connecticut, Western Massachusetts, andSouthern Vermont, Hudson Solar is the leading renewable energycompany in the region.They take great pride in offering the best qualityand service, and back it up with years of experience and many awards.Hudson Solar is a local, family-owned solar provider based out of New York and proudemployer of military veterans. Serving New York, Western Connecticut, WesternMassachusetts, and Southern Vermont with over 10 years of experience and over 1,000systems installed, Hudson Solar is the leading renewable energy company in the region.They take great pride in offering the best quality and service, and back it up with years ofexperience and many awards.

By your local solar expert at Hudson Solar

Green Energy ExpertSolar Tax Credits 101: Maximize your Dollar While Going Green.

ecolocalmagazine.com14

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When I sat down to ponder what I wouldwrite about for a Local Food issue from aneco mom perspective, I started to rememberfondly how easy it was to spend time andmoney on green and sustainable choices ofmy choosing pre-baby. I had more time toshop trendy second hand clothing stores andmore money to spend on an endless array oforganic personal care products just for me!

Once I became pregnant, organic and farm-to-table foods got bumped to the top of mylist for how to spend my green on green.And they're on top permanently becausenow it's not only about being healthy andsupporting local sustainability, it's alsoabout modeling eco local living to the nextgeneration of our family.

As busy parents we all have our method ofapproaching green, eco, and local when itcomes to food. We personally tend to do theorganic thing at the supermarket and I amvery strict about refraining from purchasingfood products containing soybean or palmkernel oils for their implications on our globalenvironment and humanity. We also try to get

to a farmer's market once weekly. But moreand more I am hearing about familiesbelonging to CSAs (community supportedagricultures) and parents ditching the storebought jar of carrot puree for simplehomemade baby food practices.

One mother that recently came into the storetold me about how much she loves theirfamily's subscription to the Kilpatrick FamilyFarm CSA (kilpatrickfamilyfarm.com) becauseof the affordability, pick-up locations, and“seconds” option. A “seconds” option in aCSA allows you to purchase the not so cutelooking carrots at a discounted price so thatyou can go home, cook em' up, puree, andfreeze in ice cube trays for some prettynutritious and affordable homemade babyfood for months to come. Or even better yetfreeze soup for the whole family for thoselate nights getting home from karate or asoccer game come Fall again.

A great recipe book to start with forhomemade baby food to whole familyrecipes that would nicely compliment a CSAsubscription is Into the Mouths of Babes: ANatural Foods Nutrition and Feeding Guidefor Infants and Toddlers by Susan TateFirkaly. My favorite recipe is the zucchinipancakes which I tend to munch on as I'mmaking them.

Or take a local “How to Make HomemadeBaby Food” class with Paula Tancredi. Youdon't need any fancy baby blenders orgadgets. Just some good local produce andan afternoon and you can make monthsworth of baby food. Paula's simple approachto making home made baby food makesputting a jar of store bought baby food inyour grocery cart seem strenuous!

Amber Chaves is the busy mother of a toddler and apediatric occupational therapist. She is certified in infantmassage and trained in babywearing through theBabywearing Institute. Amber is also the owner of TheBundle Store located at 35 Milton Ave in Ballston Spa, aneco friendly baby and maternity store specializing innatural and hand-made items. For more information onproducts and classes at The Bundle Store call 518-557-8809 or visit www.thebundlestore.com.

By Amber Chaves, The Bundle Store

Eco-Mama

Organic Baby Food Made Easy -Honest.


GROWING Food and Justice

AT SOUL FIRE FARM

STORY BY TRACY FRISCH I PHOTOGRAPHY BY BENITA LAW-DIAO & JONAH VITALE-WOLFF

If you drive up a certain private lane off Route 2 in the hills of easternRensselaer County, you'll come to a striking handmade houseoverlooking an expanse of gardens and pasture. The farmstead isself-contained, surrounded by woods and out of sight and sound oftraffic.

You've arrived at Soul Fire Farm in Grafton. It's the home of LeahPenniman and Jonah Vitale-Wolff and Neshima, age 10 and Emmet,who is seven. Leah and Jonah are small farmers who act daily ontheir vision for a better world. They're also parents, educators,community organizers, dancers, strategic planners, conflictmediators, and a great team - among other things.

If you have the pleasure of meeting them, their generous spirit willimpress you. You'll also witness their commitment to social justice,community-building and ecologically sound agriculture. They've beenskillful at achieving their goals and inspiring others to join in.

Given all the good works of the farm that don't bring in any income,you might assume it's a not-for-profit. But no, Leah and Jonah ownand operate Soul Fire Farm as a family business. But they describe itas "very mission driven."

The Soul Fire Farm mission is "to dismantle the oppressive structuresthat misguide our food system." Jonah says they frequently askthemselves, "Are we being the agents of change that we want tobe?"

FOOD AS A MEDIUM FOR SOCIAL EQUITY Now in the third year of offering shares through Soul Fire Farm'sCommunity Supported Agriculture, the couple's deep love of growingstuff has worked magic in regenerating their farm's worn-out, heavyclay soil. But farming also serves a higher purpose for Leah andJonah. They are using food and agriculture as the nexus to reachpeople and bring about positive social transformation.

"Food can be a very powerful healing entity or it can be a drug," saysLeah. In her view what's for sale in the corner store - unhealthymanufactured food -- is "basically killing people and communities,crippling children's ability to learn and causing an epidemic ofdiabetes."

Leah and Jonah are very generous in the CSA shares they distribute.Each week members receive 10 to 14 different items -- theequivalent of a bushel of vegetables, plus a dozen eggs (or sproutsfor vegans). But it wouldn't be sufficient for them to provide CSAshares only to people who can afford to join on their own.

They believe that access to land and good food is a basic humanright. Toward that end they've set up their CSA in such a way thatthey can serve poor inner city neighborhoods -- Arbor Hill, West Hilland the South End in Albany and North Troy. Since they work withpeople who might not have other good sources of food, they aim fortheir CSA share to meet a family's complete dietary needs as far asvitamins, minerals and protein, though not carbohydrates as they'reoverabundant in the average diet.


Their CSA operates on a sliding scale somoderate and upper income memberssubsidize low-income shares. Thus CSAmembers with the means pay $30 a week($570 for the 20-week season), while lowincome members pay $22 a week or $432 aseason.

In addition, Soul Fire Farm accepts EBT(Electronic Benefit Transfer is the swipe cardthat replaced food stamps and may be theonly CSA in the region to do so.

"It's legally and logistically possible, but timeand paper work intensive," said Leah. They'reworking with the Northeast Organic FarmingAssociation to improve government policyand ameliorate the situation.

By providing the same food to peopleregardless of their means, Soul Fire Farmdeliberately goes a step further than foodpantries or soup kitchens. Another expressionof their social justice orientation involvesanalyzing how and why social conditionsdeny large groups of people access to goodfood. They also always include an articlehighlighting a food justice issue, which maybe local, national or even global, in theirweekly CSA newsletter.

This year they started working with theAlbany Food Justice Coalition, a networkinggroup of providers, neighborhood people andgovernment agencies trying to identify andovercome barriers to food access.

WORKING WITH YOUNG PEOPLEBesides good food, Soul Fire Farm createsfree educational programming for urbanyouth. When a group of teenagers come tothe farm, Jonah says, "They have a profoundexperience."

At the farm young people get their handsdirty in the gardens, cook up real foodtogether and take part in an activity to learnabout where they're situated in the foodsystem.

Fun is always on the agenda, too. Atlunchtime Leah and Jonah get everyonedancing in styles like hip-hop and African.There's also a trapeze to play on (Leah is anaerialist).

But what's special for youth at Soul Fire goesbeyond learning new skills andconsciousness raising or even having a blast.

"A lot of these young people don't experiencebeing addressed as fully capable humans,"Jonah said.

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He recounted a comment made by theeducator at the Produce Project, a groupthey work with in Troy: 'Young people,especially black urban teenagers, are treatedas stupid and guilty, instead of as innocentand intelligent.' What a sad indictment ofour society!

Leah and Jonah use respect and solidarity asan antidote to this corrosive pattern. Theybelieve in human potential and areenergized by their work with teenagers.

"I love the 'aha moment' when they see theymatter and they connect with the earth,"says Leah, who works with young people asan environmental science and biologyteacher at Tech Valley High School inRensselaer. Despite her full-time off-farmjob, during the first year of their CSA, shewas the sole farmer producing for 15families.

Education takes various other forms at SoulFire Farm. Leah and Jonah have live-ininterns who work with them on the farm.They do lots of outreach, from tabling atevents to meeting with communityorganizations, and they also give talks, puton cooking demonstrations, and mentorbeginning farmers.

INTENSIVE GROWINGFOR SOIL FERTILITYAND BIODIVERSITY

ON AN UNLIKELY SITEEcological principles inform the way thatLeah and Jonah have chosen to farm. Theyuse methods that minimize their fossil fuelusage, prevent soil erosion and maximizebiological diversity. Their practices also buildhealthy, productive soil.

Soul Fire Farm is somewhat unique becausemost vegetable farmers grow on rich riverbottomland or other sorts of prime farmland.They started out with only six inches oftopsoil on top of clay. On my walking tour ofthe farm, we come upon newly openedground and I see the consistency of theunimproved soil with my own eyes.

The 73 acres that comprise Soul Fire Farm are1500 feet in elevation and were onceovergrazed by sheep and abandoned toforest. Jonah admits, "We chose communityover agricultural land."

Prior to moving to Grafton, the Penniman-Vitale-Wolffs lived on Grand Street inAlbany's Mansion neighborhood for fiveyears and formed lasting relationships withother families in the vibrant Albany FreeSchool community. The Free School owns a

camp a mile down the road and the PeacePagoda is also nearby.

Jonah and Leah say their farm is ademonstration that it's possible to grow anabundance of nutritious food on marginalland. They are proud to have turned theirheavy clay soil into a really great growingmedium. Their twice-yearly soil tests at theUniversity of Massachusetts show that theirsoil fertility is "phenomenal". And they saytheir gardens are high yielding and producevery high quality vegetables.

"We can feed a family for 20 weeks out of abed 100 feet long by 3 and a half feet wide,"Leah explains.

They grow crops by hand in permanent beds.Once established, the garden beds are nevertilled.

With under an acre of these neatly laid outbeds, they are able to amply supply upwardsof 50 CSA shares.

Besides vegetables, Soul Fire Farm offers anegg share and raises chickens for meat. Thelaying hens gets moved to new grass once aweek and the meat birds are moved daily ontheir five acres of pasture. (I wanted to buy adozen eggs, but Jonah said sometimes thedemand is great and sometimes it's hard tosave enough for the family!)


In addition, Leah and Jonah grow mushrooms in the woods and collectmaple sap for a friend's sugar shack. They have already put in differentkinds of small fruit for themselves and this year they will be addingmore plantings from seedless grapes to kiwi, and brambles toelderberries, plus fruit trees, nut hedges and perennial herbs.

FAR FROM NOVICESThough neither Leah nor Jonah grew up on a farm, they came to theirown farm project equipped with the benefit of years of agriculturalexperience.

Leah told me, "I've been farming since I was 15 years old. I was oneof the kids that the Food Project was trying to save."

The Food Project is a wildly successful Boston area organization thatuses agriculture as the vehicle for fostering leadership among urbanand suburban teenagers while also producing organic vegetables forlow income and more affluent residents.

Leah and Jonah, who met in college and have been together eversince, both worked several seasons at Many Hands Farm, a smalldiversified organic farm in Barre, Mass. Each of them later did a stintmanaging that farm. Jonah also gained significant experience at abiodynamic horse-powered farm in northern California and Leahworked at the Farm School.

In 2002 when Jonah was coordinating the citywide communitygardening program in Worcester, the two of them launched an urbanyouth agriculture program. A decade later it's still going strong,employing over 40 young people every year and training andsupporting them as leaders.

Closed Sundays in July and August


OTHER CHOICES IN ONE FARM'S STARTUPSoul Fire Farm has gotten its name on the map pretty quickly. There wasn't even goodaccess to the property until 2007 when they got a road built, and they only started farmingthere in 2011.

Five years ago Jonah broke ground for their timber-frame, straw bale, earth-plastered,passive solar house, which he designed and built. He used to make his livelihood with hiscompany, Hudson Valley Natural Building, but now he's cut back to limited consultationsand design work in order to farm.

Their beautiful home is integral to their food-based education and social justice work. Attimes they host 30 or 40 people for meals and gatherings.

Though their lives are informed by strong principles, Jonah and Leah are too pragmaticabout achieving their priorities to be purists. "Originally we were going to be off the grid[relying totally on solar power for electricity]. But we shelved that idea to maintain ourcommunity connections," Jonah reports.

Leah and Jonah understand sustainability as a threefold goal. Besides its ecological andsocial justice dimensions, there's financial viability. In that vein, Jonah offers this advice forbeginning farmers.

"Do not go into debt because then you don't have any choices," he says. Soul Fire Farmdebunks another myth as well: that the only way to farm is as a full time farmer. They havedone neither.

Instead the two have essentially been volunteers on their own land, developing their farmenterprise in alignment with their values. They plan to keep growing slowly, staying wellrooted in community, with the intention of being around for a long time.

Find out more about Soul Fire Farm at www.soulfirefarm.com or by calling Jonah at (518) 229-1339.

Jonah and Leah's deep commitment to hand-scale growing for a 50-member CSA requiresdifferent methods than both home gardenersand most commercial growers.They've come upwith systems that work for their soil and overallsituation, and they continue to experiment.

Even the way that they kill sod to prepare theground for planting is novel, through a processcalled sheet mulching. They refined the detailsby playing around with permutations of thebasic approach.

In the mid fall they spread a 2 to 3 inch layer ofcomposted manure they buy in directly on topof the sod. Next, they lay Kraft paper, whichthey buy in 6-foot wide rolls. Over the paperthey put about six inches of old hay. By springthe sod has decomposed and the compost hasbeen incorporated.They'll rake the hay into thepathways to ready the new bed for planting.

It's only at that initial stage that they apply alot of compost. Instead Leah and Jonah haverelied on mulch as their primary source ofnutrients. They cover their garden beds withhay when they put them to sleep for the winterand over time nutrient-rich organic soil anddecomposed hay accumulate in the paths.Theyfertilize the beds by depositing it on top.

Recently with the acquisition of a small tractorand a tiller, Jonah and Leah have mechanizedto a limited extent. They're using the tractor tomove high volume materials like compost, andthe tiller functions only to speed up openingnew ground. They also got a tractor implementcalled a bed former, which substitutes for thephysical labor of shoveling out the pathwaysevery year. Jonah says it's saving his back.

They also employ other strategies for enrichingtheir soil, like under-sowing soil-improving"green manure" crops - such as clovers, oats,buckwheat, field peas and vetch - under theirtaller crops.

At the end of the season they run their flock of80 laying hens chickens through the garden asa clean up crew. They eat bugs and cropresidues, hasten decomposition of organicmaterials and leave behind their manure.

Soul Fire Farm is evolving. Jonah posed aquestion they're striving to answer: "How canwe close the nutrient cycle?" The aim is toneed to bring in fewer off-farm inputs whilecontinuing to produce really good food.To thatend they've become interested in bio-nutrientfarming and sea minerals. Undoubtedly they'llarrive at some creative solutions to their quest.

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BRINGING IT ALL BACK HOME - continued from Page 10

since many community investment vehicles are not insured so there's no “safety net”.I'd beremiss if I didn't also take this opportunity to stress the importance of supporting our localfarmers. While it may be too late to join a CSA for this summer, we're blessed with a number ofamazing farmer's markets. Buying as much of our food as possible locally is one of the mosteffective ways to foster a vibrant and resilient local economy. Fresher, safer, more nutritious andenergy efficient, locally sourced food represents a win-win for the environment and ourcommunities. This may not be exactly what the inscrutable Mr. Dylan had in mind butcommunity investing is truly about “Bringing It All Back Home”. Keep it local, keep the faith,and enjoy all of the bounty and beauty this area has to offer.Harry Moran helps socially conscious investors define and achieve their highest goals by aligning their money with their values.A 26-year veteran of the financial services profession, Mr. Moran has held the Certified Financial Planner® designation since1991. He is a member of First Affirmative Financial Network, a national professional organization dedicated to meeting theneeds of the socially conscious investing community, and a member of the Impact Investing Division of Portfolio ResourcesAdvisor Group, a registered investment adviser. Mr. Moran can be reached directly at Sustainable Wealth Advisors [email protected] or 518-450-1755. Mention of specific securities, funds, or companies should not be considered an offeror a recommendation to buy or sell the security, fund, or company. To determine the suitability of any particular investment,please consult with your investment adviser. Remember, past performance is no guarantee of future results and no investmentstrategy can assure success. The opinions expressed are those of the author and may change without notice. Securities offeredthrough Portfolio Resources Group, Inc., member FINRA, SIPC, MSRB, SIFMA.

WHAT'S YOUR PHILOSOPHY OF HEALTH? - continued from Page 12

from a bag or a can. Thankfully we live in an area where we have access to fresh local foods. Wehave weekly farmers markets and local orchards that provide the best possible food at great prices.

3. Move everyday! Many of us have sedentary jobs where we drive to work, sit all day at work,and then get home and sit for dinner. Finally we end this exhausting day by sitting on the sofa towatch our favorite program and fall asleep to do it the next day. Our bodies aren't designed to beso inactive. This is one of the many reasons why we have more arthritis, diabetes, osteoporosis, andobesity problems then we have ever had in history. 20 minutes per day, take time to walk aroundthe block, go to the gym, swim, and just move!

4. Be silent! Each day take some time in your hectic day to be quiet.Yoga is a great way to silenceyour thoughts while strengthening your core. Some of us choose to meditate, pray, take naps, read,etc… Whichever you choose, know that our brains need a break from the constant stimulation ofeveryday life. Stress hormones are released when we are stimulated, even with positivestimulation. Give your brain a rest and allow those hormones to level out. You will feel this rightaway and your stress level with be reduced allowing your body to heal itself more efficiently andavoid those common ills you suffer from.

Take some time this week to evaluate your current philosophy of health. Make it congruent withyour goals of how you would like your future health to be. Keep in mind the statistics say thiscurrent generation is going to live past 100 years. Do you want to be like the average person over60 today that takes 6-9 different prescription medications per day? The patients that visit our officeconsult us so they don't end up like their parents, grandparents, etc… They want to live a full,active, life to the end of their years. Do you? Join the 100 year lifestyle. We would love to help youlive a pro-active life for 100 plus years. Educate yourself! The resources are readily available. Visitwww.100yearlifestyle.com and our website at www.aacwellness.com. There you can stay in touchwith the latest workshops and seminars we will be holding in the community. We hope to see yousoon. As always, Be Well.Dr. Michael Quartararo has been a chiropractic wellness practitioner in Saratoga since 1993. He is the CEO and founderof AAC Family Wellness Centers, a Milton family and pediatric wellness center. He is a member of the New York StateChiropractic Council, International Chiropractic Council, International Pediatric Chiropractic Council and WorldChiropractic Alliance. Visit www.aacwellness.com or email [email protected].

BALANCING ACT - continued from Page 13

thing, transition without rushing, and show up at the next activity ready to go. Even better, usesome of that time to do your check-in with yourself to figure out what you need before you getwrapped up in the chaos! Back to those days of being a new parent...How can you possibly findbalance and take care of yourself when the baby seems to need you 24/7? Stay tuned for thenext issue, ‘Nurturing for New Moms’.Jessica Davis MD practices in Stillwater NY as “The New Mom's Family Doctor”. She is board certified in Family Medicineand Integrative Medicine, and also practices Medical Acupuncture. For more information: www.jessicadavismd.com orcall 877-664-6116.

WELCOME TO THE 2013 LOCALLY GROWN GUIDEHere you'll find an amazing bounty of local food and otheragricultural products available at farms, grocery stores, restaurants,farmers' markets and retail outlets throughout the Capital/SaratogaRegion of New York. Whether you're planning your weeklyshopping...heading out for a great meal...or looking for that specialgift, we encourage you to visit one of the many farms or businessesfeatured here and show your support for the people who help keepour local economy strong and vibrant.

Why Buy Locally Produced Food?• Fresh locally-grown food tastes really, REALLY good! • Buying locally-grown food keeps money in the local economy,

supporting your neighbors • Cooking with locally-grown food makes it easy to eat

nutritiously • Buying locally-grown food connects you to farms and farmers • Locally-grown food is an investment in our working landscape • Locally-grown food can reduce energy demands through

decreased transportation distances and minimal packaging • Local farmers carry on our region's food traditions, including

raising heirloom varieties of produce and livestock not commonly found in the commercial marketplace.

The area code for all phone numbers is 518, unless otherwise specified.



Featured listings:

Saratoga Farmers MarketHigh Rock Park pavilion, High Rock Avenue, SaratogaSprings. Saturdays, 9am-1pm; Wednesdays, 3-6pm.www.saratogafarmersmarket.orgAt Saratoga Farmers' Market, now celebrating its 35th anniversary,you'll find fruits, vegetables, meats, eggs, poultry, milk, cheese,yogurt, baked goods, soaps, jams, honey, plants, flowers, herbs, andmore, including live music and special events. Come for the food,stay for the fun. Voted the state's “Favorite Farmers’ Market” in 2011and 2012. Market accepts EBT, WIC, and FMNP coupons.

Schenectady GreenmarketAround City Hall, Jay Street, Schenectady. Sundays, 10am-2pmwww.schenectadygreenmarket.comSchenectady Greenmarket connects farm and city to create aresponsible, sustainable food system—right in the heart ofdowntown. Each Sunday from 10am–2pm, friends gather topurchase fresh local produce and artisan goods in a festivecommunity marketplace. Our outdoor market is located aroundSchenectady City Hall from May through October, with more thanseventy vendors who produce everything they sell. EBT, credit anddebit cards accepted.

Troy Waterfront Farmers MarketEvery Saturday, 9am-2pm on River Street. www.troymarket.orgMore than 70 local food growers, bakers, and artisans gather to offerthe freshest and finest! The 2013 Summer Season brings with it anew market - The Troy Twilight Farmers' Market (5pm to 8pm).This market is the last Friday of each month during Troy Night Out.Visit us on FB, twitter, and at troymarket.org

Warrensburgh Riverfront Farmers MarketFridays, 3-6pm, Memorial Day Weekend thru the end ofOctober (May 24 - October 25), Warrensburgh Mills HistoricDistrict Park, River Street, across from Curtis Lumber.www.adirondackharvest.orgLive Music. The best of the north country farms is available to youfrom May - October at The Warrensburgh Riverfront Farmers'Market, a "producer only" market, limiting sales to locally grown,raised and prepared products including produce, plants, cut flowers,dairy, poultry, meats maple syrup, honey, wine, preserves, bakedgoods and refreshments.

Additional listings:Altamont Farmers Market, Orsini Park, Altamont Train Station,Main Street and Maple Avenue, Altamont. Saturdays, 9am-1pm.Ballston Spa Farmers Market, Wiswall Park, Ballston Spa.Thursdays, 3-6pm; Saturdays, 9am-noon. www.ballston.orgBrunswick Farmers Market, Rt. 7 at the Town Office, Saturdays9am-1pm. Burnt Hills Farmers Market, Corner of Rt. 50 and Lakehill Road,Saturdays 9am-1pm.

Cambridge Farmers Market, CambridgeFreight Yard, Cambridge. Sundays, 10am-2pm.Clifton Park Farmers Market, St.George's Church, Rt. 146 Clifton Park. Thursdays 2-5pm July -October

FARMER’S MARKETS

Locally Grown Guide


Capital District Farmers Market, 381 Broadway, Menands.Saturdays, 8am-1pm; Sundays noon-4pm. Wholesale Farmers Marketis held every Monday, Wednesday and Friday. The Saturday RetailMarket is from 9am-1pm. Central Avenue Farmers Market, 339 Central Avenue (theLinda/WAMC parking lot), Albany. Saturdays, 10am-1pm.Cohoes Farmers Market, parking lot next to Smith's Restaurant,Cohoes. Fridays, 4-7pm.Farmers Market at The Crossing, Crossings Park, 580 AlbanyShaker Road, Colonie. Saturdays, 9am-1pm. Delaware Area Neighborhood Farmers Market, St. James Church,391 Delaware Avenue, Albany. Tuesdays, 4-7pm.Delmar Farmers Market, First United Methodist Church, 428Kenwood Avenue, Delmar. Tuesdays, 2:30-6pm.Delmar Saturday Farmers Market, Bethlehem Central MiddleSchool, 322 Kenwood Avenue, Delmar. Saturdays, 9am-1pm.Downtown Albany Farmers Market, Tricentennial Park, Broadway,Albany. Thursdays, 11am-2pm.Canal Street Station Farmers Market, Canal Street Station RailroadVillage, 2100 Western Turnpike, Duanesburg, Wednesdays 4-7pm,Sundays noon-3pm.Empire State Plaza Farmers Market, north end of ESP opposite theCapitol, Albany. Wednesdays and Fridays, 10am-2pm.Fort Edward Farmers Market, Broadway Bowl parking lot, Rt. 4,Fort Edward. Fridays, 10am-1pm.Fort Plain Farmers Market, Legion Street lot, behind Haslett Park.Thursdays 4-7pm.Glens Falls Farmers Market, South Street Market Pavilion, GlensFalls. Saturdays, 8am-noon.Gloversville Farmers Market, Bleeker Square, pavilion behindChurch, Gloversville. Saturdays 8am-noon.Granville Farmers Market, Main Street, next to the old train station,Granville. Mondays, 2-5pm.Greenwich Farmers Market, 70 Main Street, Greenwich.Wednesdays, 3-6pm. www.seventymain.comHudson Falls Farmers Market, Sutherland Pet Store, 1161 DixAvenue, Hudson Falls. Tuesdays, 10am-1pm.Malta Farmers Market, Malta Community Center Rt. 9 MaltaTuesdays 3-6pm Middle Granville Farmers Market, Middle Granville Road,Granville. Mondays, 2-5pm.New Baltimore Farmers Market, Wyche Park, New Baltimore Road,New Baltimore. Saturdays, 9am-1pm.Prestwick Chase at Saratoga Farmers Market, 100 Saratoga Blvd.,Saratoga Springs. Mondays 3-6pm. Queensbury Farmers Market, Elks Lodge, 23 Cronin Road,Queensbury. Mondays, 3-6pm.Salem Farmers Market, Salem Village Park, Salem. Saturdays, 10am-1pm.Schenectady Farmers Market, in front of City Hall, Jay Street,Schenectady. Thursdays, 9am-2pm.Schenectady Union Street Farmers Market, In the Coldwell BankerPrime Properties parking lot at 1760 Union Street. Saturdays from9am-1pm from May till last Saturday in October.South Glens Falls Farmers Market, Village Park, Glens Falls.Mondays, 10am-1pm.

Locally Grown Guide


State Campus Farmers Market, Harriman State Office CampusVendor Park. Thursdays, 10am-2pm.Voorheesville Farmers Market, 68 Maple Avenue (Rt. 85A),Voorheesville, Fridays 3-6pm. Accepts EBT.Waterford Farmers Market, Waterford Visitors Center, One TugboatAlley, Waterford. Sundays, 9am-2pm.Watervliet Farmers Market, Hudson Shores Park, Watervliet.Tuesdays, 2-5pm.

Featured listings:

Adirondack Natural Foods63 Main Street, South Glens Falls, Saratoga County 793-0321Raw local honey, local grass fed beef, local chicken and pork, argylecheese farmer yogurt Battenkill milk & ice cream, local produce,personal care, gluten free and much more! We are "your connectionto the local farmer" Like us at facebook.com/adirondack whole foods

Cambridge Village Co-op1 West Main Street, Cambridge, Washington County 677-5731www.cambridgefoodcoop.comThe Cambridge Food Co-op has been serving the Battenkill Valleytowns with wholesome, affordable natural foods for over 31 years.Our store serves both members and the public, selling local organicproduce and products, like fresh cheeses and fresh baked whole-grainbreads. We carry a broad variety of delicious, natural, wholesome

Food Co-Ops and Grocers

foods, wild fish and pasture-raised beef, aswell as a wide selection of gluten-freeproducts. Save by buying in bulk or case-lot pre-ordering. Open Mon - Sat 10 to 6,Thurs until 8 pm Sunday 11 to 2:30

Healthy Living Market and Café3056 Rt. 50, Saratoga Springs, Saratoga County 306-4900www.healthylivingmarket.comAt Healthy Living we're proud to sell the freshest, finest food inSaratoga Springs! We work closely with local farms to bring ineverything from meat to dairy, produce to coffee, chocolate tomaple syrup, and more. Our goal is to serve Saratoga by sharing itsamazing bounty with the people and energizing everyone we meet!

Four Seasons Natural Foods Store & Cafe33 Phila Street, Saratoga Springs, Saratoga County 584-5670www.fourseasonsnaturalfoods.comCelebrating 25 years in business - since 1988, we have been servingour community with natural products and healthy fare in awholesome and fun setting. In our retail store, we offer a full arrayof natural foods groceries, organic produce, teas, coffees,supplements, personal care and aromatherapy. We carry manylocally produced items as well. Our cafe serves lunch and dinnerand is unique in the area. We offer hot and cold entrees, soups,salads, fresh breads and muffins, homemade desserts, teas, coffeesand cold beverages. Most dishes are vegan and all are vegetarian.

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Green Grocer1505 Rt. 9 Halfmoon, Saratoga County, 383-1613,[email protected] www.thegreengrocer.comThe Green Grocer is committed to your health and well being. Not achain or franchise, but a real locally-owned and operated grocer -something of a rarity these days. Come in see what personal service isall about. We have all your vitamin and supplement needs, and ofcourse the best in organic produce and body care. Convenientlylocated on Rt. 9 in Halfmoon, we are just minutes away from whereyou are.

Honest Weight Food Co-op484 Central Avenue Albany, Albany County, 482-2667www.HonestWeight.coopMoving to our new location at 100 Watervliet Avenue in Albany June19th! Honest Weight Food Co-op is the Capital Region's onlycommunity-owned and operated-grocery store. Our mission is toprovide the community with affordable, high quality natural foodsand products for healthy living. Specializing in organic & locallygrown produce, bulk foods, natural groceries, local meats, gourmetcheese & specialty items, natural health and body care and muchmore! Open Mon-Fri 7am- 9pm, Sat-Sun: 8am-9pm

The Niskayuna Coop2227 Nott Street, Niskayuna, Schenectady County, 374-1362www.niskayunacoop.com Since 1943 the Niskayuna Co-Op has been serving the community.Your source for organic, gluten free products as well as Buckley Farmsrange eggs and grass fed beef. International deli featuring Co-Op instore roasted turkey. Memberships still only $5 and available onlineor from a friendly cashier. Buy, Eat, Live-Local!

Additional listings:Farmiemarket.com - An online farmers market delivering yourcustom order to your door weekly; produce, eggs, poultry, meat,herbs, teas, bakery, syrup, honey, wool and more.Glens Falls Food Co-op, 1338 Route 9, at exit N'way 17N, Moreau,Saratoga County inside the Rock Hill BakehouseMohawk Harvest Cooperative Market, 51 N Main Street,Gloversville, Fulton County, 706-0681, Open the public, with astrong local emphasis.Mildred's Meadows, 6560 Duanesburg Road, (Rt. 7), Duanesburg,Schenectady County, 518-231-2946. Offering locally grownproduce, horticulture, artisan food items and crafts.

Featured listings:

Berle FarmBeechwood Road, Hoosick, Rensselaer County 686-3249www.berlefarm.comProprietor Beatrice Berle has been entirely dedicated to pursuing andexecuting the most environmental and healthful farming practicessince 1995. Now fully solar powered, Berle Farm is a blend of oldand new technologies. This beautiful farmstead produces hand-

Dairy


Locally Grown Guide

ecolocalmagazine.com 29

stirred artisan cheeses, yogurt, organic beef and seasonal farm goods..All cheeses are Aurora Certified Organic. All grains and grasses for thegoats and all the milk for pasteurized and raw milk cheese areproduced on the farm. Find our products at Honest Weight FoodCo-op, The Green Grocer, and the Cambridge Co-op. Ask for themby name!

Nettle Meadow Farm484 S. Johnsburg Road Warrensburg, Warren County, [email protected] www.nettlemeadow.comHappy Goats (and sheep) - Great Cheese! Nettle Meadow Farm is a50 acre goat and sheep dairy and cheese company in Thurman, NewYork just below Crane Mountain. The Farm was originally foundedin 1990 and is the home of over 300 goats, several dozen sheep anda variety of farm sanctuary animals. Nettle Meadow Farm is trulycommitted to the artisanal nature of each of our cheeses, the use ofnatural and organic ingredients, and the well-being of all our animals.The farm is normally open Thursday through Monday from 11am to3pm for cheese sales. Tours are given at 12 noon on Saturdays only.

Additional listings:Argyle Cheese Farmer, 990 Coach Rd., Argyle, NY 12809. 638-8966. Farmstead cheese & yogurt sold at the farm and the GlensFalls, Saratoga and Troy Farmers MarketsBattenkill Valley Creamery, 691 County Route 3, Salem,Washington County, 852-2923. Home delivery of milk and otherlocal foods in the Saratoga Springs area. Breese Hollow Dairy, 454 Breese Hollow Rd., Hoosick, RensselaerCounty. 518-686-4044. Organic, grass-based dairy permitted to sellfarm fresh raw milk. Homestead Artisans Enterprises, Ft. Edward, Washington County.638-8530, Makers of artisanal cows' milk cheeses, sold at theSaratoga Farmers Market.King Brothers Dairy, 311 King Road, Schuylerville, SaratogaCounty. Call 695-MILK. A local home delivery business.

Meadowbrook Dairy, RR 443, Clarksville,Albany County. 768-2451. Home andcommercial delivery in the Capital District.Willow Marsh Farm, 343 Hop City Rd,Ballston Spa, Saratoga County. 885-8731.Farm store selling, milk, farmstead cheese and Greek yogurt, beefveal and pork.

Featured listings:

Adirondack Grazers CooperativeWe're a collection of 15 Family Farms working together to supplyWashington County's 100% grass fed beef locally and regionally.No hormones or feedlots, just safe healthy beef. Our farmers careabout their animals and their community and you can taste it in themeat. From our family farms to your family's table, please contact usfor a price list or more information: (518)638-8263. A variety offrozen packages are always available Mon-Sat 8am-5pm at NessleBrothers Meats 2945 County Rt 74 Greenwich, NY

Blakemore Farm110 County Rt 59A Buskirk, Washington County, 677-3677 Blakemore Farm grazes a herd of Belted Galloways followingManaged Intensive Grazing (MIG), know as rotational grazing.Cattle are grass-fed start to finish, without grain or added hormones.Belted Galloways are a heritage breed, generally lean due to extrainsulating hair. Our farm is Animal Welfare Approved (AWA).Primary sales are sides of beef, but individual cuts may be available.

Duell Hollow Farm291 Duell Hollow Road, Buskirk, Washington County,701-8858 We are a family owned and operated farm. We raise all natural grassfed beef. Everything our cattle are fed is grown right here on ourfarm, they are not fed any additives or given hormones. We offer ourmeat in a variety of ways. You can buy just one package up to awhole cow. We offer home delivery.

Meat & Poultry


248 Line Road, Berne, Albany County, 872-1199 or 573-5949,frantzensscenicacres.com www.frantzensscenicacres.comUsing organic practices we raise your table vegetables, eggs, chicken,Heritage Turkey, goose, duck, rabbit, and Scottish Highland beef.Our animals are raised on pasture where they enjoy foraging andrunning around, while our ducks and geese enjoy swimming in apond. Purchase our products from our table at the Delmar SaturdayFarmers Market, Saratoga's new Spa City Farmers Market onSundays, New Covenant Presbyterian Church farmers market onTuesday afternoons or by appointment from the farm. Like us onFacebook!

Heather Ridge Farm and Bees Knees Cafe989 Broome Center Road Preston Hollow, 239-6234www.heather-ridge-farm.comWelcome to our solar-powered Farm Store and Bees Knees Café!Great lunches right on the farm! Enjoy mountain views from shadedpicnic tables or eat inside our 1820s farmhouse. Serving our grassfedmeats and pastured poultry with local organic produce. AnimalWelfare Approved. Saturday-Sunday, 11am-3pm. Farm store openwith retail cuts. Catering available. Farm tours. Year-roundmeat/poultry CSA. We ship!

Horny Hill Farm3302 State Rt 196 Hartford, Washington County, 518-632-5590 Horneyhillfarm.comOur Scottish Highlander and Belted Galloway Cattle are raised in atraditional calf-cow operation on 110 acres of hillside pastures andforest. Stress free to wander the backland as nature intended - theylove foraging through brush! May to October we rotationally grazethe herd on a growing number of divided pastures. Cattle are outsideyear round and fed quality hay and haylage round bales in winter.100% Grass Fed - No Antibiotics - No hormones - Lots of Love!

Lewis Waite Farm 135 Lewis Lane, Greenwich, Washington County, 692-3120www.lewiswaitefarm.comWe are big believers in nature's way. We raise grass-fed, grass-finished beef and pastured pork on our hilltop 450 acre farmCertified Organic by NOFA-NY. Our cattle are rotationally grazed.Our pigs enjoy pasture and woods. The animals live healthy, happylives in scenic pastures. We raise our own food in our large garden.We love our rural way of life and enjoy the great scenery as much asour animals do. Find us at the Saratoga Farmers Market or on thefarm by appointment.

Elihu Farm654 Beadle Hill Road Valley Falls(Easton), Washington County753-7838, [email protected] A pastured life has been the best life for our livestock and poultrysince 1986. The sheep, lambs and poultry often graze 9 months ofthe year, and eat hay outside in winter. The geese are great grazersand are protective companions for the ducks. At fairs and festivalsour sheep, lambs and shorn wool have won many awards. Visit us atthe Saratoga Farmers' Market or at Elihu Farm.

Frantzen's Scenic Acres

Locally Grown Guide


Long Lesson Farm444 Goosen-Regan Road Buskirk, 753-0356 www.longlessonangus.comLonglesson Farm is home to North Country Daylilies and Longlesson Angus. We raise all-naturalpurebred Angus beef on our 450 acres. Cows are rotationally grazed during the growing season andfed our own hay during the winter. We feed no grain. A grain-free diet is natural and beneficialto the cows, and also better for us, the consumer. We process our meat locally at USDA inspectedEagle Bridge Custom Meat and Smokehouse. Find our beef at Empire Plaza, The Crossings, Malta,and Cambridge Farmers Markets, at Max London's and Local Pub in Saratoga Springs, and 50South in Ballston Spa, or visit us at the farm for both beef and daylilies.

Mack Brin FarmsJulie Murray 578 Randall Road Ballston Spa, Saratoga County 528-1987,www.mackbrinfarms.com , FB and Twitter We are a family farm producing pasture-raised roaster chickens, free-range brown eggs, heritage meatrabbits, willow and hay. We believe in organic methods of pasture management & sustainablefarming techniques. We are the only conservation breeders of the highly endangered San ClementeIsland Goat in New York State. We are helping others all around the country interested in owningthese beautiful animals. We also sell pet Holland Lop bunnies to wonderful homes. Farm tours arealways welcome please make an appointment.

Mack Brook Farm312 McEachron Hill Rd., Argyle, Washington County 638-6187,[email protected] www.mackbrookfarm.comWe raise beef that we want to eat. We are passionate about a healthy lifestyle and a healthyenvironment so it is 100% grassfed and rotationally grazed. And, it is juicy, tender and delicious! Shopfor individual cuts of meat from our On-Farm store. We're here 7 days a week and after 5. Call us!

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Mariaville Farm2978 Duanesburg Churches Road Delanson, SchenectadyCounty 518-864-5234 [email protected] www.mariavillefarm.comA diversified farm raising natural and grass fed meats. Black AngusBeef pork, lamb, and chickens raised on pasture. We are also growinggourmet mushrooms on logs(shiitake, oyster, and lions manes). Findus at the Troy Waterfront Market, Schenectady Greenmarket, SpaCity Market and Gade Farm, or Find us on facebook. CSA available.

Tilldale Farm22 Tilley Lane Just off Rt. 7, 1/2 mile east of Hoosick River BridgeHoosick, Rensselaer County 686-7779, [email protected] Tilldale Family Farm was established in 1938 along thepicturesque Hoosick River. We raise 100% grassfed, heritage breedcattle and pasture-raised pork. We are NOFA Certified Organic,which assures you of quality and purity. Our primary goal is tonourish you with wholesome food. Come out to the farm and see foryourself, or find us at the Delmar Farmers Market and the newCheese Traveler shop at 540 Delaware Avenue in Albany.

White Clover Farm20 Graham Lane Argyle, 638-8263, [email protected] Clover Farm is a 125 acre farm in Washington County, NewYork practicing responsible, humane, and environmentally soundlivestock management. We're small family farm that is committed toproviding our customers with healthful and delicious 100% grass fedand finished beef and pastured heritage breed pork. Chemicals orpesticides of any kind are NEVER used on our pastures. Our AnimalWelfare Approved herd of Belted Galloway and Angus cattle enjoysfresh air, sunshine, lush green grass, fresh water, a stress-free life andstunning views of Vermont's northern Taconic Range. Content andhappy cattle make for delicious and healthful meat.

Additional listings:Anderson Acres, 52 Western Ave., West Charlton, Saratoga County.882-6050 Angus beef vegetable and flower baskets. Farmstand on Rt.67 in Charlton Brookside Farm, 125 County Rt. 45, Argyle, Washington County. 638-8972 veal, beef, chicken and turkey sold at the Saratoga Farmers MarketCornell Farm, 292 Lower Pine Valley Road, Hoosick Falls,Rensselaer County 686-5545 Eggs and vegetables and floweringbaskets sold at the Troy Waterfront Farmers Market and theSchenectady Greenmarket. Dall Hollow Farm, 7047 St. Hwy 22, Granville, WashingtonCounty, 642-9059 USDA Processed lamb and 2 year old classicEnglish mutton as whole and half carcasses, and free range meatchickens and eggs.Free Bird Farm, 497 McKinley Road, Palatine Bridge, 673-8822.Certified organic produce and pasture-raised eggs and poultryavailable at regional farmer's markets and CSA.Foster Farm, 220 W. River Road, Schuylerville, Saratoga County695-3058. Pasture-raised sheep and poultry.Gordon Farms, 144 Beebe Road, Berne, Albany County 573-7732,Pasture-grazed beef


Healthy Living Market and Café has beenworking with local farmers in Vermont foralmost 30 years, and NOW we’re excited to

meet and support farmers in the Saratoga Springs, NY area.Long before “local” was a buzz word, Katy Lesser, HealthyLiving’s founder, started small, buying from the BurlingtonFarmers Market to sell in her tiny health food store. NowHealthy Living employs over 200 people and the demand for localfood has taken off! Healthy Living has worked with farmers andfood producers for years, teaching them about packaging,pricing, building relationships and how to bring their products tomarket. It’s a proud and happy collaboration!

Healthy Living staff regularly visit and volunteer at local farms inVermont, and now we're eagerly building those relationships inNY. We bring the best local produce, eggs, meat, cheese, dairyand so much more direct from local farms to our customers. Westrive to make farm-fresh products the star at Healthy Living, withregular in-store farmer and food producer demos, a terrificselection of locally grown produce and locally produced specialtyfoods, and even a local CSA pick-up. We are so proud to teamwith local agriculture!

If you are interested in learning more about how you can bringyour local products to Healthy Living, please email us [email protected], or call (518) 306-4900.

LOCALLY GROWN GROCER – THE HEALTHY LIVING MARKET

Locally Grown Guide


King Crest Farm, 831 Grooms Road, Rexford, Saratoga County371-5069. Various cuts of beef and pork.Lane Farm, LLC, 12362 Rt 22, Whitehall, Washington County,499-0229. Maple Hill Farm, 110 Ashdown Road, Ballston Lake, SaratogaCounty 399-4097. Hormone-free, grain-fed beef from polledHereford cattle.Nagimor Farm & Kennel, 165 Hite Road, Warnerville, SchoharieCounty 254-0021 Naturally raised beef, lamb, pork and chicken. Porter Ridge Farm, 7068 State Route 22, Hebron, WashingtonCounty, 802-379-3523. Pasture/woodland raised pork and chicken.All natural, no nitrate smoked pork.Padgett Farm, Salem, Washington County, 854-9035. Naturallyraised beef with no antibiotics, no steroids and no growth hormones. Saddled Duck Deer, 14 Whites Beach Road, Ballston Lake, SaratogaCounty. 399-4516. Farm-raised, antibiotic and hormone-free venisonand rabbit.Sap Bush Hollow Farm, 1314 West Fulton Road, Warnerville,Schoharie County, 234-2105. Grassfed/pastured beef, lamb, pork,gourmet sausages, poultry, eggs, Thanksgiving turkeys, honey, crafts. South Farms Longhorns, 1417 Peaceable St., Charlton, SaratogaCounty 882-1571. Grass fed Texas Longhorn Beef available at the farm.Sweet Tree Farm, 138 Karker Road, Carlisle, Schoharie County, 234-7422. Various cuts of grass-fed beef, pork and chicken.West Wind Acres, 2884 West Glenville Rd., West Charlton,Schenectady County. 361-3167. Raising grass fed beef, pasturedpoultry and pork

Featured listings:

Denison Farm333 Buttermilk Falls Rd. Schaghticoke, Rensselaer County, 664-2510, [email protected] www.denisonfarm.comRetail and wholesale market vegetables We are a communitysupported family farm in the Hudson Valley. We adhere to theorganic national standards by participating in NOFA's Farmer Pledgeand are certified through Certified Naturally Grown. Our CSAprovides 500 families a weekly share (22 weeks) of fresh vegetables,delivering to Albany, Clifton Park, Guilderland, Delmar, Niskayuna,Troy, Saratoga, and Round Lake. Shares can also be picked up at thefarm and at the Troy and Saratoga Farmers Markets where we sell eachSaturday from May through January.

Long Days Farm42 Durfee Road Buskirk, Washington County, 677-8128,[email protected] www.longdaysfarm.com Our small farm and stand are located in southern WashingtonCounty. We grow a wide variety of vegetables and berries, includingmany unusual varieties, using natural and sustainable practices. OurHeritage laying hens wander freely throughout our property andproduce fantastic eggs. In the fall, we sell pasture-raised broilers.Look for our painted signs on County Rt. 74 in South Cambridge, or,at the Farmers Markets at 70 Main in Greenwich Wednesdays 3 - 6,Salem Saturdays 10-1 and Cambridge Sundays 10-2.

Produce

Joanne Tarbox of Tarbox Earth’sBounty Farm

Justine Denison of Denison Farm and CSA

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New Minglewood Farm99 County Rt 52 Greenwich, Washington County, 692-8579,[email protected] www.newminglewoodfarm.comNew Minglewood Farm, your source for fresh, local, specialtyproduce. All our products are certified organic by NOFA-NYCertified Organic, LLC. We pride ourselves on producing the highestquality 'hand crafted' food possible. Find us any Saturday at theSaratoga Springs Farmers' Market, from May through October. Weoffer the only Certified Organic vegetables at the market. Specializingin greens, sprouts, and heirloom tomatoes

9 Mile East Farm136 Goff Road Schuylerville, Saratoga County, 514-8106,[email protected] www.9mileseast.com9 Miles East Farm is dedicated to making it easy for busy people toenjoy local food. Subscribers receive weekly meals made withvegetables and herb grown on the farm and prepared in a commercialcatering kitchen. The spring 2013 season is sold out, but there are stilla few slots available for summer and fall. Visit www.9MilesEast.comto see how easy it can be to enjoy local food.

Additional listings:Adirondack Aquaponics, 38 Conclingville Road, Hadley, SaratogaCounty. 696-4400. Fresh local and natural tilapia, salad greens andherbsBlack Horse Farms, Rt 9W, Coxsackie, 943-9324. Seasonal cutflowers and vegetables.Country Garden, 3712 Consaul Road, Schenectady, 346-1996.Seasonal fruits and vegetables, pick-your-own berry patches.Freebird Farm, 497 McKinley Road, Palatine Bridge, 673-8822.Garlic.Fox Creek Farm, Fox Creek Farm Road, Schoharie, 873-2375.Organic garlic.George's Farm, 240 Wade Road, Latham, 785-4210. Variousseasonal vegetables.Glenville Berry Farm, 653 Swaggertown Road, Scotia, 399-3549.Vegetables, berries and melons.Happenchance Farm, 396 County Rt. 68, Eagle Bridge WashingtonCounty 686-0750. Certified Organic family farm growing vegetables,flowers, strawberries, vegetable & herb transplants.Kilpatrick Family Farm, 9778 State Route 22, Middle Granville,Washington County. Vegetables available year round through areafarmer's markets and a (CSA) in Glens Falls and SaratogaKrug Farm, 65 Everett Road, Albany, 482-5406. Greenhouseproducts, sweet corn and vegetables.OAFP Farm Stand, 296 Town Office Rd., Brunswuick, RensselaerCounty. 279- 9721, Growers of heirloom vegetables, berries andsalad greensOreshan Farms, Rt 9, Latham, 785-0217 Seasonal vegetables &sweet corn.Our Family's Harvest, 245 New Scotland Road, Slingerlands, 768-2344. Retail outlet for Stanton's Feura Bush Farms seasonal produce.Paper Dragon Farms, 4683 Rt 9, Corinth, 893-0726. Organicvegetables, tomatoes and pumpkins.

Photo courtesy of Rich Lannon


Locally Grown Guide

35

Pigliavento Farm, 3535 E. Lydius Street, Schenectady, 356-9188.Seasonal produce.Quincy Farm, Easton, Washington County, 290-0296: Naturally-grown veggies for Ballston Spa CSA and local farmers' markets.Riordan Family Farm, 264 Diamond Point Rd., Lake George,Warren County., 623-9712. U-pick vegetables and CSA shares forthe Lake George area.Slack Hollow Farm, 177 Gilchrist Road, Argyle, 638-6125. Organicseasonal vegetables.Soul Fire Farm, 1972 NY Route 2, Petersburgh, Rensselaer County,(518) 229-1339. Produce, eggs, and meat.Underwood's Shushan Valley Hydro Farm, 588 Juniper SwampRd., Shushan, Washington County, 518-854-9564. Hydroponictomatoes and herbs.

Featured listings:

Gardenworks Farm LLC1055 Route 30 Salem, 518-854-3250www.Gardenworksfarm.com [email protected] are a specialty crop farm with a greenhouse and a marketplace oflocal farm groceries and specialty items. We have U-Pick Blueberriesand Raspberries and grow squashes, pumpkins and flowers. Ourrenovated dairy barn offers local honey, cheese, maple syrup andorganic vegetables from our farm and neighboring farms. Localhandcrafts, dried floral designs and art compliment the farm productswith a barn gallery featuring Washington County artists. Open:Monday-Saturday 9-5 and Sunday 11-5 from April to Dec 27. Wehost tours, food samplings and special events.

Lakeside Farms Country Store & Garden Center336 Schauber Road Ballston Lake, Saratoga County 399-8359www.lakesidefarmscidermill.comWe welcome you to slow down and relax. Stop by and browsethrough our country store full of specialty items and gifts. Lakesidefeatures an on premise bakery, deli, farm fresh produce, cheddarcheeses, maple syrups, honey, molasses, and the original apple ciderdonut. Breakfast and Lunch served daily.

Saratoga Apple1174 Rt 29 Schuylerville, Saratoga County, 695-3131www.saratogaapple.com At our farm market we sell a wide variety of apples, cider, fresh bakedgoods, and produce. We also stock an assortment of local, natural, andhealthy food and gifts. Pick Your Own apples in September andOctober. We grow our apples with great care, using low-spraytechniques and micronutrient fertilization. Find us at the majorregional farmer’s markets!

Shaker Shed Farm Market945 Watervliet Shaker Road Colonie, Albany County 869-3662,[email protected] www.shakershedfarm.comAt the Shaker Shed Farm Market the greenhouses are full of beddingplants, Proven Winners plants, hanging baskets, perennials, herbs,rose bushes, and vegetable plants. Some local produce is coming out,

On-Farm Markets



The restaurant industry is a hugeconsumer of food, so when there is anopportunity to source menu ingredientslocally, those purchases can make apretty big impact in the local economy,and keep small, local farms inproduction. But it can be hard for therestaurateurs to do it on their own – somuch of their food buying is restrictedto what their distributors will provide.For example, the big national foodservice trucks travel thousands of milesto bring restaurants lettuce fromCalifornia, when there may very well belocal options within 50 miles. Theproblem is that no relationship existsbetween the farmer the distributor, andthus, the restaurant and their patronsmiss out on what is a better option foreverybody, which in most cases is afresher, more nutritious product. Andway more sustainable than havinglettuce travel 1,500 miles to make it tothe dinner plate.

A food consortium called ProAct is outto change all that. They’ve started the“Greener Fields Together” program toconnect local food producers to localdistributors in a way that optimizesquality, safety, efficiency andsustainability. ProAct realizes theimportance of building relationshipswith local farmers to decrease relianceon fossil fuels and to increase theimpact the farms have on localeconomies, and building value for whatthey are doing because, in many cases, it’s more sustainable thananything the larger commercial operations can offer. Plus, it’s just abetter product. It tastes better, cooks better and is better for the enduser – the restaurant patron!

THE PROGRAM ENTAILS FOUR COMPONENTS:Large Farm Audits: A basis is established to determine where thefood producers are right now. Then the program hasrecommendations as to where improvements can be made and thestep that can ber implemented to become more sustainable withthings such as integrated pest management, organic practices,water conservation, and minimizing packaging.FOOD DISTRIBUTOR ACTIONS:Looking at ways to improve efficiency of operations, recycling,planning routes that reduce fuel consumption, makingimprovements towards energy efficient of motors and lighting.Composting of food waste. Use of Reusable pallets and palletwraps.

BUILDING LOCAL RELATIONSHIPS:Local farms get a Green Fieldscertification so that the localdistributors in the network can buydirect from them. A key element isimproving safety standards, andcreating a consistent product. Somepaper work is involved and farms needto commit to continue working towardssustainability.

HOSPITALITY PARTNERS:The most important step is here, wherethe food is actually served to the public.It all comes together on the plate,where dinners can experience thedifference that local sourcing brings tothe table. The commitment to work withthe distributor to integrate the localoffering into the menu is key. Partnersidentify themselves as participants witha Greener Field logo sticker on the entrydoor of their establishment, andpatrons know that they are supportingconscientious people who are strivingto improve our food system.Antonnucci’s Produce and Seafood, afamily run food distributor out ofGloversville, has embraced the programwhole heartidly. Being a small localbusiness, they already have connectionswith local farmers, and they see it as anopportunity to bring others into the foldso that a large portion of their offeringscan be derived from the local foodshed.

Sandy Foster of the Village Pizzeria inEast Galway was one of the first local Hospitality partners to join theprogram. When John Antonnucci, Jr. introduced the program to her,Sandy immediately joined. Village Pizzeria has become a model ofhow the program is designed to work. They’ve got gardens on theproperty that support the kitchen, and were sourcing locally evenbefore joining Greener Fields Together. Working with Anotucci’s,Village Pizzeria tries to to deliver as much local as possible into theirmenu. And Antonucci’s has responded by reaching out to theirnetworks to match the demand.

Antonucci’s Porduce is constantly looking for more partners to workwith, so that the local network grows. Any interested parties cancontact John Antonucci, Jr. at 802-318-0996 The goal on theconsumer end is that people will vote with their dollars and supportthe establishments that are participating in the Greener Fieldsprogram. It all will help expand the programs goals of creating asustainable food system nationwide!

LOCALLY GROWN PROFILE

VILLAGE PIZZERIA AND ANTONUCCI’S

PRODUCEPARTNERING FOR “GREENER FIELDS

TOGETHER”


including strawberries and asparagus. When July rolls around, theShaker Shed is known for its sweet corn which is picked fresh daily.There are also local tomatoes, peppers, and fruits. Take a break andvisit our café, open 9am-3pm daily.

Sheldon Farms of Salem, LLC4363 State Route 22 Salem, Washington County 854-9252 We are a sixth generation family farm specializing in New York Statepotatoes, sweet corn and maple syrup. We also offer a diverseselection of local and regional products. Try our homemade tamalesand Mexican specialties. Visit us from June 14th through ColumbusDay at our farm stand located just before the village of Salem onRoute 22, or Saturdays at the Saratoga Farmers market or Tuesdaysat the Malta farmers market. Find us on Facebook: Sheldon Farmsof Salem.

Tarbox Earth's Bounty Farm & Market1533 Highway Rt 7 Center Brunswick, Rensselaer County 279-9517, [email protected] raise wholesome, naturally grown beef, vegetables, and smallfruit. All are carefully raised and cared for by three generations of theTarbox family. We work together for the health of our family andcustomers and to enhance farm incomes. The Farm Stand is opendaily 9-6 with eggs, cheese, all cuts of frozen beef, and vegetables inseason, especially delicious sweet corn and tomatoes!. We are justeast of Troy - come out and see us!

Additional listings:Altamont Orchards, 6654 Dunnsville Road, Altamont, 861-6515,Apples, cider, cider donuts, pies and specialty items; pick-your-ownon fall weekends.Buhrmaster Family Farm, Scotia 399-5931. A family farmstandoffering fruit, vegetables and annuals. The Berry Patch, 15589 Rt 22, Stephentown, Rensselaer County733-6772 Locally produced berries, vegetables, fruit, fresh flowers,home-made baked goods.Bowman Orchards, 141 Sugar Hill Road, Rexford, 371-2042,Apples, berries, pumpkins, peaches, pears, sweet corn, soups, syrups,fruit butters, donuts.DeVoes' Rainbow Orchard, 569 Rt 9, Clifton Park, SaratogaCounty, 371-8397. Apple orchard, farm market for local products. Gade Farm, 2479 Western Avenue, Guilderland, 869-8019,gadefarm.com. Various seasonal vegetables and fruits, baked goods,dairy, jams and jellies, salsas, soups and syrups.Goold Orchards, 1297 Brookview Station Road, Castleton,Rensselaer County, 732-7317, Pick-your-own apples and berries,produce, fresh-baked and frozen pies, winery.Hand's Farm Market, 533 Wilbur Rd., Greenwich, WashingtonCounty. 692-7502. Farm Market and Pick your own strawberries,blueberries, and tomatoesHicks Orchard, 18 Hicks Rd., Granville, Washington County, 642-1788. Pick you own apples and fruit, Slyboro Cider maker, August.-OctoberIndian Ladder Farms, 342 Altamont Road, Altamont, AlbanyCounty, 765-2956, Apples, pumpkins, berries,bakery, café, familyactivities.

Knight Orchards, 325 Goode St., BurntHills, Saratoga County 399-5174,. Apples,pears, peaches, plums, vegetables, cider,pies, syrup, honey.Kristy's Barn, 2385 Brookview Road,Castleton, Rensselaer County, 477-6250. Vegetables and fruits inseason. Lansing's Farm Market, 204 Lishakill Road, Colonie, 464-0889.Seasonal produce, pick-your-own vegetables and berries.Liberty Ridge Farm, 29 Bevis Road, Schaghticoke, 664-1515, Farmmarket, pumpkins, pick-your-own berries, café, family activities.Lindsey's Country Store, Orchard: 267 Sugar Hill Road, Rexford,Saratoga County, 371-5785; Store: 1537 Route 9, Clifton Park, 371-3100. Malta Ridge Orchard & Market, 107 Van Aernem Rd BallstonSpa, Saratoga County. Call 365-6015. Pick your own apples inseason, bakery items and produce available at the farm store andSaratoga Farmers MarketPredel's Ranch, 59 Garnsey Rd, Rexford, Saratoga County. 399-0265 farm store selling meats, eggs and many locally made items.Saratoga Apple, 1174 Rt 29, Schuylerville, Saratoga County. 695-3131 Orchard and farm market open 7 days a week, 12 months ayear.Smith's Orchard Bake Shop, 4561 Jockey St., Charlton, SaratogaCounty 882-6598. Farm store features meats, eggs, fruits andvegetables, bakeshop.Yonder Farms Cider Mill & Bake Shop, 4301 Albany St, Colonie,Albany County, 456-6823. Bake Shop and GiftsGardening/Horticulture

Featured listings:

Balet Flowers & Design5041 Nelson Avenue Ext. Malta, Saratoga County 584-8555,[email protected] www.baletflowers.comBalet Flowers and Design provides high quality plants, flowers, andpottery to customers around the Saratoga region. Our greenhouseand flower farm produces vibrant annuals, perennials, vegetable andherb plants and cut flowers as well as seasonal plant and flowerarrangements. We also work with wedding parties and others,planning special occasions to create elegant floral designs withunique country flair. Find us at the Saratoga Farmers Market!

Free Spirit Farm Garden Center39 Atwell Rd. South Corinth, Saratoga County 495-8119,[email protected] www.freespiritsfarm.comWe are a family owned greenhouse business that offers a largeselection of annuals, perennials, hanging baskets, vegetable & herbplants, fall mums & pumpkins, Christmas trees, wreaths & kissingballs. We also have homemade castile soap and offer silk designs forthe holidays. We utilize safe fertilization practices on all of ouredibles by using fish emulsion, worm casting & bokashi teas. Open6 days (closed Wednesdays), 10-7 May - Mid-July, Labor Day -Halloween. 11-9 Thanksgiving weekend thru Christmas Eve. Callfor additional availability.

Gardening/Horticulture

Locally Grown Guide


Tree of Life Garden Designs38 Tamarack Trail Saratoga Springs, Saratoga County 466-0178, [email protected] specialize in permaculture designs for small urban & suburbansettings. We rely on thorough observation and analysis of eachindividual site to determine how best to benefit the ecosystem, whileat the same time, copiously fulfilling the goals and needs of theinhabitants. We seek clients who wish to transform their yards into anedible landscape, utilizing forest gardens, poultry husbandry,composting, and rainwater capture. Discover how you can create foodabundance and resilience for your family on a quarter acre or less!

Additional listings:Bob's Trees, 1227 West Galway Rd., West Galway, 882-9455.Nursery and Garden Center. The Botanic Barn, 1570 Route 7, Troy, 279-3080. Nursery, gardensupplies, design services.Colonial Acres Nursery, 2552 Western Ave., Altamont, 456-5348. Faddegon's Nursery, 1140 Troy Schenectady Road, Latham, 785-6763. Gardening and nursery supplies.Fiddlehead Creek Farm and Native Plant Nursery, 7381 Rt. 40,Hartford, Washington County. 632-5505. Native plants forsustainable landscapes.Harvest Moon, 141 Remson Street, Cohoes, 266-0370. Organicindoor and outdoor garden supplies and accessories.Healthy Harvest, 63 Broadway, Fort Edward, 480-4698. Organicindoor and outdoor garden supplies and accessories.Hewitt's Garden Centers, Rt 9 and Sitterly Road, Clifton Park, 371-0126; Rt 4 and I-90, East Greenbush, 283-2159; 605 Feura BushRoad, Glenmont, 439-8169; 1969 Western Avenue, Guilderland,456-7954; 1129 Troy Schenectady Road, Latham, 785-7701; 294Quaker Road, Queensbury, 792-3638; 3 Charlton Road, Scotia,399-1703; Rt 9, Wilton, 580-1205. Garden supplies and accessories.Jessecology Organic Garden Design, 932-1991, service area: LakeGeorge - Clifton Park Ecological landscape design. Kulak Nursery & Landscaping, 1615 Rt 146, Rexford, 399-2404.Garden center, nursery, landscaping.Olsen's Hardware & Garden Center, 1900 New Scotland Road,Slingerlands, 733-5868. Hardware store with nursery, garden supplies.Osborne Mill Nursery, 231 Osborne Road, Albany, 482-8150.Plants, trees, and shrubs.Other Side of Paradise, 481 Rt 40, Troy, 237-5287. Nursery, gardensupplies, trees, landscaping.Patroon Nursery, 500 West Sand Lake Road, Wynantskill, 283-3807. Flowers, plants, trees, shrubs, accessories and supplies.

Price-Greenleaf Store & Nursery, 14 Booth Road, Delmar, 439-9212. Nursery, plants, garden supplies, trees.Troy's Landscape Supply, 1266 New Loudon Road, Cohoes, 785-1526. Nursery, garden supplies, landscape design and installation.Underground Alchemy, 70 Third Street, Albany, 512-9780. Anherbal CSA, offering monthly shares of locally grown, handcraftedherbs, herbal extracts and elixirs.Van Geest Nursery, 43 Donna Drive, Albany, 459-1093. Nursery,landscape consulting, period gardens and contemporary designs.


Featured listings:

One Caroline Bistro1 Caroline Street, Saratoga Springs,Saratoga County587-2026www.onecaroline.comStop by One Caroline Street Bistro and youfeel that you have been transported to OldMontreal! Stone walls, copper toppedtables, candle light and the best in live localmusic 7 nights a week. Our meats, dairy,cheese, eggs and vegetable are sourced fromlocal sustainable farms. We offer lots ofchoices from small plates for sharing tapasstyle, fresh delicious salads large enough toshare and traditional large plates as well.Stop in on Monday, during happy hour,when we offer half price drinks and greatsmall plate offerings and the music startsearly. We are vegan, vegetarian, and glutenfree friendly. Taste our offerings of NYState wines!

DISH Bistro Restaurant93 Main Street Greenwich, Washington County 692-0200www.dishbistro.wordpress.comfacebook.com/dish-bistroA cozy, casual natural foods bistro indowntown Greenwich (a beautiful 20minute drive east of Saratoga Springs on Rt29). Eclectic menu, local & organic foods,gluten free & vegan friendly, great wines &beers, awesome homemade desserts! Followus on Facebook for weekly menu specialsand live music events! Lunch: Tues-Sat,11am- 3pm Dinner: Tues-Sat, 5pm-9pmClosed Sun & Mon

Farmhouse on Top of the World441 Lockhart Mountain Road, Lake George, Warren County 668-3000, [email protected] Farmhouse on Top of the World is achef-owned and operated restaurant whichshowcases produce from our own farm, andmeats, dairy and cheeses from area farms.Our menu changes to reflect the best localand seasonal products and sustainableseafood. Delicious wine, beer and cocktaillists. Open Wednseday - Sunday on theeast side of Lake George. Come see our

beautiful views, and share our passion forlocal food! Member of the Slow Food Co-operative.

Fifty South Restaurant & Bar2128 Doubleday Avenue (Rt 50)Ballston Spa, Saratoga County 884-2926, [email protected] south your Ballston Spa farm to tablerestaurant proudly using locally andregionally sourced organic andbiodynamically farmed food, beer andwine. We support dietary accommodations.Gluten Free, Vegetarian, Vegan. Preferreservations Open Wednesday throughSaturday 4:30-close of dinner serviceSunday 9am-2pm Breakfast and lunch.Sunday 2pm-8pm dinner. Private Parties,Special events, live music, wine tastings andmuch more. Thank you for being a part ofour family.

Good Morning Café2100 Doubleday Avenue (Rt 50),Ballston Spa, Saratoga County 309-3359 [email protected] feature delicious, healthy, freshlyprepared omelets, breakfast specialties,baked goods, signature soups, salads andsandwiches. We pride ourselves on using asmany products as possible from local,organic, fair trade and "just plain good"food sources. Our goal is to serve thehealthiest, best tasting breakfast you haveever eaten! Open 7-1 Tuesday-Friday, 8-1Saturday and Sunday.

The Hungry Fish Café461 Main Avenue, Wynantskill,Rensselaer County 874-4573www.Thehungryfishcafe.comHungry Fish Cafe and Country Storefocuses on locally grown produce andquality that can't be beat. We offer only thefreshest, from-scratch food prepared dailyon site and delicious pantry items toenhance your own recipes at home. Join usfor breakfast and lunch featuring gourmetsoups, salads and sandwiches made withonly the best Boar's Head deli products. Weoffer daily specials, fresh homemade bakedgoods and gifts including mugs and kitchentowels, locally made soaps, spices and more!

We will be relocating to 615 Pawling Ave.in Troy, with a Grand Re-Opening slatedfor August.

Lakeside Farms Country Storeand Restaurant336 Schauber Road, Ballston Lake,Saratoga County 399-8359,[email protected] a meal in our country dining areawhere we offer made-to-order fresh cookedbreakfasts and specialty lunches every day.We feature grilled and deli sandwiches onhome-baked breads, homemade soups,delicious deli salads and fresh vegetables,.End your meal with a decadent dessertfrom our bakery shop

Locally Grown GuideRestaurants

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the local pub and teahouse 142 Grand Avenue Saratoga Springs, Saratoga County,587-7256 [email protected] Local Pub and Teahouse serves traditional English and Irishspecialties with a unique selection of craft brews and organic teasfrom around the world, using ingredients from farms and locally-owned businesses in Saratoga, Warren, and Rensselaer Counties.Now in their 6th year, The Local has received accolades includingBest Bar, Best Beer Selection, Best Restaurant off-Broadway andFavorite Local Neighborhood Bar in the Local's Choice Awards.Stop in for lunch, dinner, or weekend brunch, enjoy live music, orrelax in the pub garden. For upcoming events & specials, find us onFacebook or call 518-587-7256.

Mouzon House1 York Street, Saratoga Springs, Saratoga County 226-0014,[email protected] www.mouzonhouse.comThe Mouzon House is a restored simple Victorian home, focused onsourcing local ingredients from small farms that are sustainable intheir practices. Our meats are grass fed and free range; we sourcelocal artisan cheeses, eggs, dairy and vegetables. In addition to localfarms we also grow many of our own herbs, field greens and flowersin our gardens. We specialize in vintage cocktails at our outdoor barand feature outstanding live local music outdoors, weatherpermitting. Our brunch menu is fresh local and creative offeringdelicious healthy choices and decadent choices for specialcelebrations, with a Louisiana flair!. We offer gluten free, vegan andvegetarian choices as well. Hope to see you soon!

New World Bistro Bar300 Delaware Avenue. Albany, Albany County 694-0520,[email protected] www.newworldbistrobar.comWe are a cozy Bistro featuring Chef Ric Orlando's GlobalNeighborhood cuisine. Our menu includes local produce,sustainable seafood, free range meats, creative vegetarian, vegan and

gluten free options. Voted Best International, Best American, BestVegetarian and Best Place to Take a Date in the 2013 Metroland"Best Of" poll. Open 7 Nights and Sunday Brunch.

Village Pizzeria & RistoranteRoute 29, East Galway 882-9431 www.villagepizzeria.comCelebrating 25 years as one of Saratoga County's favorite diningdestinations! Just ten miles west of Saratoga on Route 29, inbeautiful East Galway. We participate in the Greener Fields TogetherProgram to ensure sustainable sourcing of our ingredients. We havean extensive gluten-free menu featuring pizza, pasta & beer. ThePatio is now open; enjoy dinner & a great bottle of wine al fresconestled in our beautiful gardens. View our menu & award winningwine list at our website. Join our mailing list or become a fan onFacebook to receive info about our upcoming events.

Stretching from Lake George to Saratoga Springs and Easton, theUpper Hudson Valley Wine Trail include farm vineyards, locally-owned wineries and tasting rooms, as well as the satellite TastingRooms of 2 Finger Lakes' wineries.

Featured listings:

Ledge Rock Hill Winery41 Stewart Dam Road, Corinth, Saratoga County [email protected] www.lrhwinery.comWe are a family run operation with a dedicated love and appreciationfor the art of fine wine making. We specialize in limited vintageproduction of artisan-crafted wines made from premium grapes. Wetake pride in producing wines that are custom crafted from thehighest quality fruit available. Fruit that is harvested from our ownvineyard as well as a select few partner vineyards that have been ableto consistently meet our high quality standards. Come visit ourAdirondack tasting room just off Rt. 9N in Corinth, and discoverour passion for good wine! Look for the signs.

Upper Hudson Valley Wine Trail


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Natural Selection Farm Winery85 Darwin Road, Center Cambridge, Washington County677-5208, [email protected] in scenic Center Cambridge between County Rts. 60and 74, we are a micro winery making wines in small batchesfrom grapes and blueberries harvested on our farm, and fromNew York State juice. We feature burgundy dry reds: St. Croix,Geneva Red 7, Marquette and blends. Our dry white wines areVidal Blanc, and Diamond. Rhapsody in Blueberry, a 100%blueberry wine, is a farm specialty. Our artfully handcraftedwines can be sampled at the winery and at local wine shops.Vineyard and winery tours upon request. Open daily from June- October, and 1-5 PM on winter weekends.

Oliva Vineyards2074 State Rte. 4 Fort Edward, Washington County 747-2156 www.OlivaVineyards.comOliva Vineyards combines the owners' passion for wine with theirlove of horse racing. Washington County's most innovativewinery is situated on a thoroughbred horse farm, the onlyestablishment in the area which combines these two pleasures.Taste our fine wines; then relax on the deck overlooking theHudson River or gazing at horses in the paddock. Attend FridayNight Wine Down for wine, beer, food, and live music. We striveto make your visit a memorable experience. For wine and horse

lovers like the Oliva family, Oliva Vineyards is the perfectdestination. Summer: Daily noon - 5 PM, Friday till 9 PM

Additional listings:Adirondack Winery, 285 Canada Street, Lake George, WarrenCounty 668-WINE www.AdirondackWinery.comAltamont Vineyard and Winery, 3001 Furbeck Road, Altamont,Albany County 355-8100, www.altamontwinery.comAmorici Vineyard, 637 Colonel Burch Road, Valley Falls,Washington County 469-0680 www.AmoriciVineyard.comJohnston's Winery, 5140 Bliss Road, Ballston Spa, SaratogaCounty 882-6310 www.johnstonswinery.comSwedish Hill Winery, 379 Broadway, Saratoga Springs, SaratogaCounty 450-1200 www.swedishhill.comThe Saratoga Winery, 462 State Rt 29 West, Saratoga Springs,Saratoga County 584-WINE www.TheSaratogaWinery.com Thirsty Owl Saratoga, 184 S. Broadway, Saratoga Springs,Saratoga County 587-9694 www.ThirstyOwlSaratoga.comVictory View Vineyard, 11975 State Rt 40, Schaghticoke,Washington County 461-7132 [email protected]*Opening August 2013

Locally Grown Guide



Adirondack Gold, 90 Bear Pond Road, Thurman, Warren County623-9718Dry Brook Sugarhouse, 432 Chambers Road, Salem, WashingtonCounty 854-7651Grottoli's Maple, 91 Ritchie Road, Middle Granville, WashingtonCounty 642-2856Mapleland Farms, 647 Bunker Hill Road, Salem, WashingtonCounty 854-7669Nightingale's Maple Farm, 4767 Jersey Hill Road, West Galway,Saratoga County 882-9334

Rathbun's Maple, 181 Hatch Hill Road, North Granville,Washington County 642-1799Sugar Mill Farm, 2469 St Rt 29, Greenwich, Washington County,692-2486Valley Road Maple Farm, Valley Road, Thurman, Warren County623-9783Toad Hill Maple Farm, 151 Charles Olds Road, Thurman,Warren County 623-4744

Battenkill Fibers Carding and Spinning Mill, 2532 St Rte 40,Greenwich, Washington County, 692 2700.

Cornell Cooperative Extension of Saratoga County50 West High Street, Ballston Spa, Saratoga County, 885-8995, [email protected] www.saratogafarms.comCornell Cooperative Extension builds partnerships and coalitionswith individuals, communities, organizations, government agenciesaround issues of mutual concern; develops local leaders who useCCE knowledge to inform decisions; promotes youth developmentthrough 4-H clubs and other experiences; strives to helpparticipants make informed choices using the best knowledgeavailable.

Merck Forest & Farmland Center3270 Route 315, Rupert, VT 802.394.7836www.merckforest.orgMerck Forest and Farmland Center (MFFC), an educationalnonprofit organization, teaches and demonstrates innovativemanagement of forest and farmland to visitors. The 62-acre farmspecializes in potatoes, garlic, organic maple syrup, and woolproducts. Staff and apprentices care for the pasture-raised lamb,pork, and eggs. Come visit us!

Regional Farm and Food ProjectPO Box 621 Saratoga Springs, Saratoga Countywww.farmandfood.org 879-5362 Founded in 1996 to promote sustainable agriculture and local foodsystems. RFFP is a member supported, farmer focused, non-profitgroup serving the greater Hudson-Mohawk Valley foodshed ofNew York State. Our newest initiative is to create a sustainablefarming education center to foster the next farming generation.This is a community initiative, and we need your help!

Slow Food Saratoga Regionwww.slowfoodsaratoga.com Our membership supports and promotes the unique local foodculture of upstate New York. We educate people about local food,and provide insight into what makes our region and cuisine worthpreserving. Join Slow Food Saratoga Region's newsletter to getupdates and news about local initiatives, great food, and gourmetevents. Join us and celebrate Slow Food!

Organizations

Fiber

Maple

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The King's Garden in full bloom(early August).

RevolutionaryGARDENS

CREATING A GROWING LEGACY AT FORT TICONDEROGASTORY BY DAVID DELOZIER I PHOTOS PROVIDED BY THE FORT

Fort Ticonderoga on Lake Champlain is well known as a pivotalbattleground for the control of the American Colonies in theeighteenth century. The French built the Fort to control the vitalnorth-south corridor to New France from New England. The Frenchand Indian War was a battle over who would claim control over thelands north of Albany and into Canada. Fort Carillon, as the Frenchhad named it, fell to the British in 1759, who renamed itTiconderoga. Enter the Americans in 1775 - the Revolution had justbegun; realizing the strategic importance of the Fort, Ethan Allen andhis Green Mountain Boys attacked the Fort and gained control of itfor the Colonists. It was America's first revolutionary war victory. Therest, they say is history. Battleground of the colonial superpowers,and the birthplace of a new nation, Fort Ticonderoga has become aplace of legend.

GARDENS FOR THE GARRISONSThere is another part to the story of the Fort, which without it, themilitary story may have unfolded differently. That story is one offood. Armies need food, lots of it, to sustain the troops and survivethe rigors of living on the edge of the wilderness. The promontorypoint that became Fort Carillon and then Fort Ticonderoga is rockywith very thin soil. It's not a place that could support the garrisonsof the French, British and American armies. However, adjacent to thefort is a flat flood plain of clay loam soil - just the type that cansupport life in abundance. It is here that in 1756 the Frenchdeveloped their “ Jardin du Roi,” a six acre vegetable gardendesigned to feed the summer garrison charged with constructing thenew fort, Carillon. Dubbed the Kings' Garden in honor of thehomeland, it would prove to be a vital to the health and well beingof the soldiers building the fort. Down on this flat along the lake, aperfect soil and microclimate exists to support crops that could feed

the garrisons stationed at the Fort. Remember, that this waswilderness. And the nearest supply houses were back in New France(Quebec). The ability to produce food locally allowed the Fortinhabitants to survive and thrive, and not be dependent upon somefar-off shipment for sustenance.

When the British took over the Fort, they named the land theGarrison Gardens. Regiments were typically assigned specific plotsthat they would care for and consume. Soldiers who volunteered totend the gardens received extra pay for their work.

Fresh vegetables were an important supplement to daily rations,providing essential nutrients to help prevent sickness and disease.Cabbage was an important crop, valued for its high vitamin-Ccontent and could be eaten fresh or stored whole for winter use.Leafy greens such as spinach, lettuce, mustard greens, and cresseswere eaten in season. Root vegetables like turnips, beets, onions,and carrots could be stored for later consumption.

THE PELL FAMILY - FROM RUINS TO RESTORATION After the end of the Revolutionary war, the Fort was no longerstrategically important, and fell into disrepair. A New York Citymerchant by the name of William Ferris Pell would travel past theruins on his way back and forth to Canada. He admired the scenicbluff and thought it might make for a nice summer homestead. Thatopportunity would become a reality in 1820, when he was able topurchase it from the owners, Columbia and Union Colleges, for$6,000. Mr. Pell set to work on creating a summer home down onthe garden flats. The Pavilion, which still stands today, became thePell family summer home. Each spring, to announce his arrival to thehome, his eldest son Archibald would fire a cannon to honor hisfather's arrival. Sadly, on one such occasion, the cannon exploded,


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killing Archibald. “Pell was so devastated by his son's death that henever returned to The Pavilion and, according to family legend, diedfrom a broken heart the following year.” (excerpt fromfortticonderoga.org)

The Pell family home at Ticonderoga would eventually repurpose intoa hotel during the late nineteenth century. It became part of thefabulous story that was the American colonial renaissance - a time ofinterest in the arts, literature and the storied history of America, nowa century old. The Fort became a stop on the Great Northern Tour;steamboats would dock and unload passengers for a stay at thehotel at Ticonderoga and to see the ruins of the Fort.

In 1909, the great-grandson of William Ferris Pell, Stephen Pell, andhis wife Sarah, came up with the idea of restoring the Fort to itsformer grandeur. They decided to reclaim the Pavilion back into thefamily home, and set out to acquire the funds that would be neededfor the restoration. Sarah petitioned her father, Robert MeansThompson, to fund the project and he agreed. “Just send me thebill,” he is reported to have said.

While the reconstruction of the Fort was underway, Sarah Pellenvisioned a Colonial Revival garden adjacent to the rear of thePavilion homestead. Mrs. Pell was inspired by the Colonial RevivalGardens that were part of the celebration of the colonial history ofAmerica at that time.

Colonial Garden design was all rage in New York City. Colonialgardens were orderly, with pathways and geometric patterns ofvarious species of food crop. The Revival followed the ideals ofdecorative landscaping, but not with the practicality of food raising,which was the original intent. In the 18th century, people used theirland to produce food. Only the very wealthy would have flowergardens. Now in the 20th century, more “common” people wantedthe decorative flower gardens.

Stephen and Sarah Pell commissioned the architect of the Fortrestoration, Alfred Bossom, to construct a garden in the fashion ofthe Colonial Revival. Blossom picked the order and geometric layoutof colonial gardens but made it instead a “pleasure” garden. A

rectangular brick wall surrounded the gardens filled with floweringplants, intersecting paths and a tea house in the far corner. Thegarden was best viewed off the back porch of the house, and wasnamed the King's Garden” in honor of the early heritage of the land.

A CONVERGE OF INFLUENTIAL WOMEN AT THE KINGS GARDEN

In 1921, Sarah Pell heard about a female landscape architect fromNew York City, Marian Cruger Coffin, who was designing gardens forthe country estates of the wealthy I the lower Hudson Valley. Coffinis a well know landscape architect of the early twentieth century,especially since she was one of the first female architects of the time.Inspired by Coffin's designs in the downstate countryside, the Pell'shired Coffin to redesign the Kings Garden with a more open plan thatwould include 32 geometric flower plots, and a center lawn withreflecting pool. Later a statue was added: “the young Dianna,goddess of the hunt” by Anna Hyatt Huntington. Another prominentwoman of the day, Ms. Huntington was one of the first women to berecognized in her medium, and also the cousin of Stephen Pell. Shegifted the statue to the Pell's in 1937, and it became the focal pointof the garden from then on.

THE FORT GARDENS, REVIVED FOR TODAY Heidi teRiele Karkoski is the curator of the landscaping at the Fortproperty. She and her team are keeping the styles and themes of theCoffin design alive today. The Kings Garden was reopened in 2001after a considerable restoration effort throughout the 90's. When theinitial restoration process began, the garden conservancy wasconsulted to look at the various gardens styles of the early 20thcentury, and they decided to incorporate as much of the originalCoffin design as possible. “I believe this is the most fullyredeveloped Coffin garden of its kind anywhere,” said Karkoski.“We were able to follow her work because we had the draft plan forthe gardens in the archives, written in her hand, that lists the flowersand shrubs and everything she had prescribed for this garden.”

Outside the Kings Garden is the Garrison Garden, which is a model

America's Fort Cafe features vegetables grown on site.

of the early vegetable gardens of the militarygarrisons. Here, plots have been laid out forvegetable plantings that will support notgarrisons, but the Fort Café. Visitors to theFort can dine on local food, just as thesoldiers did. Cameron Green, who workswith the Military Programs at the Fort,mentioned that this year visitors can lend ahand in the gardens, planting cultivating andharvesting, just as the soldiers did. “Thisland has been continually cultivated for 300years, and we have an opportunity to keep itgoing, feeding the next generation of Fortvisitors and participants.”

NOT YOUR FATHER'S HISTORY LESSON

The gardens have been the main priority ofthe restoration of the Pell homestead, andthe home is included in future restorativeplans of the whole site. This summer thestaff is going to have behind the scenestours of the Pavilion to show the restorationprocess as it unfolds. It's a critical part of theFort's mission of integrative education andhistorical recreation.

Fort President Beth Hill is thrilled to take onthese new initiatives. Today's visitors showgreat interest in the process of doing history,whether it translates to horticulture at thegardens or the material culture at the Fort.“Breaking down that wall or ripping downthe curtain to expose how it's done,”explains Hill. “That's what our audiencesare really excited about. It's why we offerthe types of programs that we do. People are

really hungry for it.” It's a far cry from thedry dioramas and boring lectures of otherhistory sites. It seems that today's historybuffs want less of the show and really wantto roll up their sleeves and dig into the storyto feel how those who made the historytoiled and labored. And the Fort staff isready to deliver, and loves volunteer labor.Last year, they had almost 150 hours ofvolunteer service, planting seeds, cultivatingweeds, harvesting pumpkins, etc.

Today, the Fort is a living museum. The staffis learning history by living and doing thethings that people did 100, even 200 yearsago. They make and wear their clothing, just

as was done in the day they arerepresenting. Every year they highlight adifferent historical year and a differentregiment in the programming. For example,last year was 1775, the year of the initialrebellion, and a regiment from Connecticutwas represented. “New evidence presentsitself all the time,” says Hill. “People haveaccess to more information than ever before,which gives the management an opportunityto immerse visitors into the story.” Theimmersion by both staff and visiting public isa transformative experience. It's a storywithout an ending. A new chapter is writtenevery year. It is the past merging with thepresent, impacting lives into the future!

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A wattle fence under construction in the military Garrison Garden.

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WHEN YOU GOVisit Fort Ticonderoga and relive some ofthe greatest moments of America's history!Built by the French military in 1755, todayFort Ticonderoga is America's Fort™ and isone of the most significant and oldesthistoric sites in North America.

Fort Ticonderoga sits on 2,000 acres ofpicturesque landscape alongside LakeGeorge and Lake Champlain. Visitors of allages can become fully immersed in theculture of the 18th century and experiencehistory through daily activities, exhibits andbeautiful gardens to recreate FortTiconderoga's defining events. Newrecreational activities that highlight FortTiconderoga's rich historic landscapeinclude a scenic Battlefield hiking trail andcanoe rentals that provide a uniqueperspective of the Fort's history. Specialevents and tours include Behind the SceneTour of Fort, Guns By Night (demo of 18thCentury guns), Historic Pavilion tour of thePell summer home, Garrison Ghost Toursand more! Enjoy a 6-acre Heroic Corn Mazeopening August 15th-October 20th. Formore information on special events, tours,and battle re-enactments visitwww.fortticonderoga.org to see what'shappening throughout the season.

King's Garden Tours: The King's Garden isthe largest public garden in the Adirondackand Lake Champlain region and is one ofNorth America's oldest gardens. The statelyKing's Garden recreates the estate'scolonial revival garden of 1921,incorporating brick pathways, teahouseand the reflecting pool with 32 colorfulflower beds and a historical herb Garden.Guests will roll up their sleeves and dig intoFort Ticonderoga's centuries of horticulturein the formal garden along with theDiscovery Gardens - the Garrison Garden,Children's Garden, and Three SistersGarden. A new interactive 18th centuryFrench Garrison Garden will bring thisvibrant, living garden space to life andhighlight the vital vocation of gardeningthat was an important part of soldiers'duties at Fort Ticonderoga.

"The Young Diana" by Anna Hyatt Huntington

Fort Ticonderoga is open daily 9:30 AM - 5 PM

May 17th - October 20thLocated on Route 74 East/100 Fort Ti Road

in Ticonderoga, NY Visit www.FortTiconderoga.org for more

information or call (518) 585-2821.


IRON KETTLE PEA SOUPOne of the most common mealseaten amongst the Frenchsoldiers at Fort Carillon was peasoup. Soldiers meals werecooked and eaten in groups ofeight soldiers called a mess.These soldiers would pool theirrations, or issued food, togetherto make up their meals. Each soldier at Fort Carillon was issued fourounces of peas and a half a pound of salt pork, amongst other food.These food items which made up the bulk of the meal could also bemixed with fresh vegetables, game meat, and spices such as pepper.Of course it always depended on what was available to the soldiersat the time. This soup would have been cooked in an Iron Kettle inwhich the soldiers took turns carrying. Taking turns cooking the mealas well, the cook would then split the portions up equally and servethe soup with their issued bread.

INGREDIENTS:5 cups of peas2.5 tbsp of salt (if using beef only, not to be used salt pork)Pepper if available8 cups of water (have canteen filled in case more is needed)1 package of salt pork or half a package of beef (about 1.25 lbs)2 onionsOther vegetables if available and desired

Drain soaked peas and put them in kettle with water. Add salt if beefis being used. If using salt pork the salt from the pork will salt thesoup. Put kettle on fire and boil peas until the peas are about half ofthe way cooked. While peas are boiling dice up vegetables and cutmeat. Add harder vegetables right away. When peas are half waycooked add softer vegetables like the onions and stir occasionally. Youmay want to decrease the amount of flame from the fire to decreaseheat. Boil until peas, vegetables and meat are finished. Peas should beboiled down into a paste, if using beef cut a piece of the beef open tomake sure it is done. Take kettle off the fire when everything is done.Let the kettle sit about a half a foot from the fire for 10-15 minutes oruntil peas become mushy. Serve and enjoy.

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The Adirondack Trust Company announced today that it is hasofficially opened its twelfth full-service branch in Ballston Lake, NYat 322 Ruhle Road, one quarter mile west of Exit 11.

The new branch is approximately 2,400 square feet and offerstraditional banking services such as four drive-up lanes (including adrive-up ATM), teller and customer services areas. The Exit 11 branchalso features a new drive-up ATM that allows customers to depositchecks or cash without using a deposit ticket or an envelope.Customers have the option to receive a receipt with a printed imageof the checks deposited.

The office provides the full array of financial services, including retailand commercial banking as well as trust and investment services.The Bank also provides personal and business insurance through itsaffiliate, Adirondack Trust Insurance.

This branch is the first to be designed with an environmentallyfriendly theme in mind. The design also incorporated over fiftycomments from a survey the Bank had taken in this market areaasking members of the local communities for suggestionsconcerning the branch's design. Items incorporated include acustomer lounge area, a self-service coffee bar, a coin counter, freeWi-Fi, high definition televisions and café seating for up to 20people. The branch incorporates a passive solar design, solar panelson the roof, large, south facing windows, concrete flooring to absorband radiate heat, high-efficiency LED lights and bike racks toencourage low impact travel. The exterior landscape designincorporates a mix of native plants and a retaining pond along withnatural stonework.

The AdirondackTrust Company

Opens New Branch at Exit 11

with Ribbon Cutting Ceremony


Commenting on the new branch, Charles V. Wait, President & CEOnoted, “We are very excited to open this new branch and firmlybelieve that the green and tech-savvy design elements requested bymembers of the local communities create a unique and attractivelook that is very efficient. The rapidly changing market dynamics ofthis area created by the expansion of GlobalFoundries and othersprovide us with a significant opportunity to extend our presence tothe southern part of Saratoga County. This expansion furtherdemonstrates the Bank's long-term commitment to, and confidencein, this area while strengthening our branch network.”

The new Exit 11 Branch is managed by Ms. Sally Harrison, who hasextensive banking experience. She is supported by two staffmembers. The bank's grand opening celebration is from February14th - March 2nd. The Bank will be giving away a $1,000 giftcertificate to Green Conscience Home, an Apple ® iPad mini and$250 in cash with its “Fresh Greens” $1.00 bill promotion. Thepublic is invited to the open house on March 2nd from 10 a.m. -12a.m.

Founded in 1901 in Saratoga Springs, The Adirondack TrustCompany is an independent, employee and locally owned andoperated, community bank offering a wide variety of business andpersonal services. The Bank has over $1 billion in assets and twelvebranches. The Adirondack Trust Company is rated by Bauer Financialas a 5-Star bank for the period ending September 30, 2012. TheBank offers trust, insurance and investment services and originatesreal estate mortgages, both residential and commercial, andcommercial business loans throughout its market area. The Bank'swebsite is www.adirondacktrust.com

CHICKENS, RABBITS AND SAN CLEMENTE ISLAND GOATS

STORY BY DAVID DELOZIER I PHOTOGRAPHY BY RICH LANNON

Farming is often an occupation one is borninto. Grandpa did it. Dad does it. You do it.For others, it is an intentional occupation. Theproverbial question of “what do you want tobe when you grow up?” is answered,“Farmer” and off you go to an agricultureschool, learn all the latest methods andtechnology, become an intern on a farm, andthen seek out some land to call your own – to farm. But what if,instead of you being called to the land, the land calls upon you tofarm it, even though you had no intention of being a farmer?

This is the case of Murray Family of Ballston. Julie Ann and StuMurray had been running the family business, HVAC contracting, inGeorgia, when an opportunity came along to return back to theCapital Region to connect with family. A farmhouse needing someserious TLC owned by a family member, just west of Ballston Spa,was offered as a place to stay and get their footing. So back norththey came, with son Duncan and newborn daughter Tessa in tow. Thehouse needed alot of work – it was a rental for several years and hadbeen not been cared for. But the Murrays were handy, and they couldfix it up, they thought. The property, an old horse farm on 56 acres,had been neglected, and was overgrown and shaggy. It was certainlya project. Welcome to New York!

THE CHICKEN AND THE EGG DELIVERY

The Murrays looked at the property as anopportunity to help out a family member. Notlong after they moved in, the couple decidedto buy the property. The thought was to fix itup and restore the house and barns back totheir original condition. The land, wild and

unkempt, had ideas of its own. It called out to Julie, “I needanimals,” it seemed to say. In came the chickens. Julie thoughtraising some laying hens would be a good project for the kids andtheir friends. Of course, laying hens lay eggs, and soon the Murrayhad a surplus. What to do with all these eggs?, Julie thought. Givethem to the neighbors, was the answer. She would drive down herstreet after the mail was delivered and leave a dozen eggs in theboxes along the street. The ‘flag-up” soon became the sign that theeggs had been delivered. Word got out, and more people got on theegg list. And more chickens acquired. The chickens are allowed tofreely to roam the property, expressing their full chicken-ness. Theydo a lot of work, too, tilling, weeding, and adding nitrogen to the soil.The land seemed to like it.

The Murrays began to look at their property now as a farmingopportunity. Laying hens were pretty cool. How about meat birds?


WE ARE FREE TO BE

AT MACK BRIN FARM

Locally Grown – Farm Spotlight


The Murrays built a couple of shelters out of arched cattle fencingand ordered some chicks. They rigged the chicken shelters so thatthey could be dragged across the pasture to new grass every day.But first, the fields had to be cut for hay. Gotta get that ol’ 56 Fordtractor up and running again!

The meat bird experiment went pretty good. The chickens thrived onthe pasture and were protected from the sun and predators in theirsliding homes. And the land liked it. The grass flourished with all theextra nitrogen provided by the chicken manure. It grew vigorously,and then, it was time for haying again. The Murrays thought thatwas pretty cool, but the haying project was always a lot of work.What else like to eat grass?

DUCKS AND RABBITSJulie likes to say that she has two of everything – two barns, twoponds, two kids. So she figured why not get a couple of ducks and acouple of rabbits. The duck acquisition was actually an accident –apparently a duckling had gotten into her brooder order from Meyerhatchery. Tessa, who gives everything a name, called the little duck“ Harry.” Harry needed a friend, and as luck would have it, aneighbor had a duckling. Enter Sally. Harry turned out to be girl andSally a boy, but the names stuck anyway. There a cute story aboutwhen Harry met Sally on the website mackbrinfarms.com in the linkstab. Check it out!

The rabbit acquisition was through a rescue. A lot of people getrabbits as pets for Easter, but soon realize their care is more thanthey bargained for. Julie got a pair of Holland Lops rabbits and builta nice shelter for them. Then came the Heritage breeds, to raised formeat. The rabbits, like the chickens, are free to move about in theirdens and yard, expressing their full rabbit-ness. And yes, they dobreed like, well, rabbits, so Julie has to segregate the boys from thegirls so that things stay manageable.

The Murrays started thinking of other ways to improve the land, andto work with nature and the land to practice sustainable farming.There were two ponds on the property, but all grown in. The backportion was wild and wooly, full of thickets and brush . So abulldozer was rented and walking paths were created, making trailsaround the property. The pond perimeters were cleared. A lot ofbrush was cleared, but there was still more to be done. What likes toeat shrubs and poison ivy?

THE SAN CLEMENTE ISLAND GOATSJulie thought that goats might be the perfect complement to theirhalf woodsy, half pastured landscape. In the search for a breedingpair, she came upon a small herd of goats in need of rescue in OrangeCounty near Middeltown. These just weren’t any goats; these werethe famed San Clemente Island goats – a near extinct feral breedthat had been rescued off of San Clement Island off the Californiacoast. Left by explorers some say, hundreds of years ago, the goat


herd expanded to 15,000 animals. The US Navy, who now controlsthe island, deemed that the goats were invasive and were destroyingthe native flora. The goats had to go, and the extermination orderwent out. Conservation advocates were able to rescue some of theanimals and bring them to the mainland. There, they were sold tointerested parties, to have as pets. These six goats in Middletown arepart of the only 400 that exist in the world. And they were in danger,improperly fed and dying. Julie leaped into action and acquired thewhole herd of half dozen animals.

With the acquisition of the SCI goats, Julie was now a fully fledgedfarmer. The goats took to their new habitat perfectly. Thecombination of pasture and woodlands was what these goatsneeded most. The goats ate the grasses and the nasty shrubs andwild rose on the property. And the land was happy to have the goatsadding additional fertilizer to it.

The SCI goats have great potential to come back through carefulbreeding and husbandry. The Murray’s are part of a unique group ofpeople across the country that have these goats, and there is talk ofexchanging goats to keep the genetic pool as diverse as possible.Julie’s next ambition is to make endangered goat cheese. There’s agreat niche there, and novelty to the whole idea. They may raisesome goats for meat as well, as their wooded property in the back isideal for goat forage. Growing the herd, and securing their heritageis a charge that the Murray’s have embraced.

FULFILLING A DESTINYAll the animals at Mack Brin Farm seem to have the perfect life.There is a circle of life at Mack Brin Farm that is wonderfullysustainable and true. The land supports the animals who in turnsupport the humans, and the humans work the land to enhance thevalue for the animals, and so on. All the animals live are free to livefully as the chickens, rabbits ducks and goats that they are meant tobe, and are loved and cared for by some very passionate humanbeings. And the farm is being restored back to its original design –supporting a web of life.

The Murray’s are now smitten with the potential of their small farm.Julie has created a small test plot of willow in the back that shewants to develop into biomass energy. And it’s great fodder forgoats. “We want to pull this back into being a diversified farm forthe twenty first century,” says Julie. “I want this to be operating onsustainable methods, raising food without chemicals of any kind, andutilizing the natural resources that we are blessed with here.” Theland has found its perfect custodian. It is giving back more than theMurray’s put in. All it ever wanted was a little love. And the animalsthat live on it to be free.

Mack Brin Farm is located at 578 Randall Road in the town ofBallston, Saratoga County. Phone 518-528-1987. Their website ismackbrinfarms.com To find out more about the SCI goats, go toscigoats.org

58

Good Morning owner Nancy Holtz-Stegman

with Adam and Clem MarinoPhoto by David Delozier

A BenevolentAmbition

DOING GOOD AT THE GOOD MORNING CAFÉ

STORY BY HANNA JANE GUEDELHanna is a lifelong friend of Adam Marino (all of her 15 years).

It's May 5th and the sun has risen about 3 and-a-half hours ago tomark the beginning of a gorgeous Sunday-and a very profitable oneat that. Today is the final day of Adam Kaddo Marino's three-dayfundraiser he is carrying out in part with the Good Morning BreakfastCafé that is located in Ballston Spa.

The café seems to have the perfect, friendly environment for hostingsuch an event. The motto, “Eat good, feel good, do good” givesnewcomers a feel for the goals of the sunny café. Good Morning Caféworks to meld ideas of support for local organizations; organic-and,not to mention, delectable-foods; and giving to commendablecauses. Owner Nancy Holtz-Stegman explains that she wanted to“start a platform for direct giving.” The direct-giving goal is achievedwith the idea of a donation to a certain fund when a particular foodis ordered. A large sign inside the café elaborates on this. Part of itsays, “Selecting, enjoying, and purchasing a specific healthy fooditem at Good Morning Café creates a direct donation into a fundwhich directly impacts a relevant and worthy cause” then goes on tolist some food options and fund categories linked to them, such assalad and the Good Earth Fund. The cozy café is adorned with anassortment of art such as paintings, jewelry, chairs, and benches, and

also of jams and granola. But it is not all the sale items or just themouth-watering food that is attracting an even-greater crowd today.

Adam Marino enters the cheery café sporting a red T-shirt that reads“Camp Aspire.” His parents, Janette Kaddo Marino and Clem Marino,follow close behind. The 16-year-old has joined together with thispopular noshery to raise money in order for two kids with Type 1diabetes to visit the camp depicted on his shirt. Holtz-Stegman hadgladly agreed to help, finding it an opportunity to “profoundly affecttwo people's lives.” It costs $600 per person to attend, so Marinoand supporters are hoping to raise about $1,200 for two kids to go.

Adam's father begins to set up a microphone in a cleared out areaand strums a few cords on his guitar before beginning his two hoursof melodic entertainment. Adam and his mother help out in the caféand also visit with friends and family who appear at the door, soready to contribute that they seem to have money burning holes intheir pockets. An hour or so later, Adam joins his father for a quickspeech and to perform an acoustic “It's Time” by Imagine Dragons.After a few more hours of socializing, noon arrives; time has run out.It has been a fruitful day.


Adam himself has to deal with Type 1diabetes, and also regularly participates inthe program. He feels that every child withdiabetes should have the chance to go to thecamp. Camp Aspire is sponsored by theAmerican Diabetes Association (ADA). The

camp program has a variety of activities tooffer. Attendants partake in athleticactivities, arts and crafts, and wildernesscamping & training, along with otheractivities. Adam points out that typicallychildren/teenagers with diabetes do not

have the chance to go to a camp because oftheir need for around-the-clock medicalmaintenance. This camp, though, workstowards managing these tasksindependently, also giving kids a bit offreedom and the chance to actually go to

Photo by David Delozier

Photo by Diane Guendel

camp. The camp also has a very welcoming atmosphere ofgreat camaraderie. “It's definitely a good experience.[Kids] should at least try it,” Adam states. “Part of being akid is going to camp.”

Adam is also very thankful to the Christopher DaileyFoundation who has agreed to assist as needed andpossibly expand on Adam's objective. The goal of thisfoundation is to supply children in Saratoga with access toathletic activities. They are known for supportingnumerous sports organizations in Saratoga and for alsofor building the Christopher Dailey Memorial YouthGymnasium. In addition, the Chris Dailey Foundation hoststhe annual Saratoga Turkey Trot. More information can befound at www.christopherdaileyfoundation.com.

The scheme continues! Adam Marino is looking for twokids/teenagers to send to the camp. The kids need to haveType 1 diabetes and also never been to camp prior to this.Contact him by email at [email protected].

That's the motto of the Good Morning Café. Whenenvisioning her restaurant, owner Nancy Holtz-Stegmanwanted to serve good food and please her customer, justlike any other restaurateur, but she also wanted to use herplace of business as a vehicle that would impact lives.Local lives; people who live within her community.

The first thing that came to mind was the supply chain.What if a restaurant were to source as much localingredients as possible? And if it wasn't available locally,it would organic and/or fair trade, so these positive valuescould expand in the world. Fortunately, find localpurveyors to supply the menu at Good Morning Caféturned out not only to be easy, but opened the door tosome fantastic relationships that Nancy cherishes everyday. “I love my farmers!” she exclaims.

In most cases, they deliver the goods personally, whichgives Nancy an opportunity to catch up and chit-chat. Andthe food they supply are one reason why Nancy can boastthat “It's the best breakfast you'll ever have!” Rock HillBakehouse Breads, Argyle Cheese Farmer yogurts andcheeses, Mapleland Farms maple syrup, free-range eggsfrom Handsome Brook Farm, Oscars Smokehouse bacon,to name a few.

These ingredients are masterfully crafted into omelet'sand specialty items like a Baked French Toast that pleasethe palette like no place else. And with Fair Trade andOrganic coffee to wash all the deliciousness down, you arecertainly feeling good. And you can feel good knowingthat the entire meal is helping out the local economy. ButNancy wants to do more. She wants your visit to the GoodMorning Café to help out local charity causes, like Camp

Aspire that is featured in the adjacent story. She has dedicated several menuitems to “do good” when you purchase them - she calls it her “Five for FiveFunds” a unique give back model in which 5¢ from relevant menu items areallocated to five funds that reflect the mission and the vision of Good MorningCafe. By Selecting and enjoying a specific healthy food item on the menu, Nancywill designate money into a fund which directly impacts a relevant and worthylocal initiative. The Five Funds are:Buy GRANOLA help the GOOD HEALTH FUND Promoting healthy livingthrough programs that encourage education and exercise - Cafe initiative tohost diabetes education programs and send 2 local youths to CAMP ASPIRE.

Buy SOUP and help the GOOD NEIGHBOR FUND Supporting local “goodneighbor” initiatives that provide direct assistance to neighbors in need. FLOYDWARRIORS, helping local families affected by cancer one household at a time.

Buy a SALAD and help the GOOD EARTH FUND Raising awareness and fundsfor regional environmental, greenway and sustainability projects ofSUSTAINABLE SARATOGA.

Buy SARATOGA SPARKLING WATER & ICED TEA and help the GOODGLOBAL FRIENDS FUND Raising funds to aid small rural farming villages inCambodia and Uganda - CAMBODIAN VILLAGE PROJECT & THE GIVINGCIRCLE AFRICA.

Buy a DESSERT and help the GOODNESS FUND Supporting hospice andsmall local non-profits that make life sweeter for individuals and families dealingwith end of life issues - GATEWAY HOUSE OF PEACE.

Good Morning is committed to treading lightly on our planet. Nancy hasintegrated conservation initiatives throughout the restaurant, from recycling andcomposting to reusing empty bottles as flower vases. There are many local craftgoods for sale as well, all representing some kind of repurposing and reusinginto the design. The result - Good Morning Café is a place unlike any other. Andthe community seems to love it. In her short three months of business, there isalready a lot of chatter going on around town about the place. It's all aboutgood vibes, good food, and the good stuff that Nancy and her team are doing tomake this world a better place.

Good Morning Café is located on Route 50 in the Carousel Plaza, just north ofBallston Spa. Online at goodmoringbreakfast.com, or better yet, just stop in, sitdown, and dig in to the best breakfast you'll ever have!

EAT GOOD • FEEL GOODDO GOOD


Baked French Toast - Photo by David Delozier

Got Knives? Chances are, they could use a little sharpening. Wellthen, Chaz Martel is your man. If you’ve shopped the Honest Weightor Niskayuna Co-ops, you’ve probably seen Chaz working the grindingwheel, giving a knife that perfect edge. Every Co-op customer hasknives, so everyone that passed by his table is sure to get his invitationto have him sharpen their knives. “Bring them in next time, and I’llsharpen them while you shop” he’ll say. His big smile under thattrademark fedora is infectious. Of course you’ll bring in your knivesnext time. And you’ll be glad you did, because Chaz will make youknives better than new. And anything else that needs a better edge –garden tools, reel mowers, whatever the shape or size, give it to Chazand let him work his magic. For the folks in Delmar, Chaz is also thefriendly guy who delivers the ecoLOCAL magazine. He has become aninvaluable part of our team, and our biggest cheerleader.

How long have you been in business and what inspired you toget started?

I have been a professional cutler for four years. I have beensharpening knives and other tools for more than forty years.Ä I lovecooking, and appreciate a good, sharp knife. I thought that otherpeople would appreciate a knife sharpening service, and sure enough,they do!

What's the best part about your job? I love the rapport I have with my customers. The hardest part of mywork is getting people to remember to bring me their knives, scissors,and garden tools to the co-ops for sharpening. I use a lot of humor tohelp people remember. I also do what I can to help people get overtheir fear of sharp knives. A sharp knife is much safer than a dull one;people just have to pay attention to what they are doing.

Why do you choose to operate your business in Delmar asopposed to somewhere else?I operate from Delmar because they have reasonable solicitation laws.I operate from the Niskayuna and Honest Weight Food co-ops becausethey make space for me to service their customers. I can sharpenknives nearly anywhere...except the moon.

Why do you think it’s important to keep it local? Spending our money with local businesses helps to stimulate the localeconomy. Stimulating local economies helps to promote the nationaland global economies in turn. If we spend money with a national orinternational conglomerate, very little of what I spend gets circulatedin the local economy. It's the local circulation of money (AKA thevelocity of money) that stimulates a local economy and promotes ahealthy national economy. When I spend money at a big box store,most of it gets scattered around different places around the earth.Very little return to the local economy.

What locally owned business (other than your own) could younot live without? I love the local (Niskayuna and Honest Weight) food co-ops. Theyprovide me with a place to work without being subjected to theelements, and they are both locally owned businesses. It's a greatpartnership for us both and for the local economies.

What are some of the things you do to help make the world alittle bit better? I do a lot of volunteer work for my church. I also collect and bring foodto some local soup kitchens and a food pantry in the city of Albany. Ialso compost my scraps and drive a car that gets nearly 40mpg toreduce my carbon footprint.

What do you like to do in your free time? In my free time, I work with my church, garden, and parent my youthfuldaughter. She doesn't need me as much now that she's twenty yearsold, but I still manage to have some good things to say about stufffrom time to time. I also love to listen to classical music frequentingall the recitals I can fit into my schedule. I also support local theatres;there's nothing like live theatre in all it's shapes and sizes.

What's the best advice you've ever received? Learn what you know least--Ben Franklin.

Our Facebook fans want to know: What is it that sets you apartand promotes loyal, repeat business?I am a local business. I work with local people and local businesses. Ispend my money with local businesses as much as possible. I get toknow my clients and work with them to help them improve the waythey take care of their knives and other tools.

Our Twitter followers want to know: What drives you to keepdoing what you do?I love to make things better. I also love to make people happy.Fortunately for me, what I do does both!

Chaz MartelEco-LOCAL People

Meet Chaz Martel – One Sharp Guy!

ecolocal sowing 2013 edition

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