EcoLocal Guide Blog - Sustainable Living Blog For Saratoga Springs & Upstate NY

Saratoga Spa 'Cross brings unique racing action to city

2009-10-22T01:03:24Z

150 athletes, 300 spectators expected at Belgian-style, fan-based
bicycle race and expo on Sunday

SARATOGA SPRINGS - Beginning at 9:15 a.m. on Sunday, Oct. 25,
cyclocross racers from across New York State and New England will
converge on the Columbia Pavilion in Spa State Park for the
first-annual Saratoga Spa 'Cross.

]]> Europe, as a way to keep bicycle racers competing through the fall and
into winter, by moving them off of roads and onto muddy paths and open
fields. The sport is now a popular way for many bicycle racers to end
a season of road or mountain bike racing.

"It's a race that has never been held in Saratoga or the park and a
very unique type of event," said event promoter and cyclocross racer
John Onderdonk "We're hoping for a great turnout as we have designed
the course thinking about the spectators as well as the racers. There
are many great vantage points to watch, including hanging out in the
pavilion by the fire."

Athletes will compete throughout the day in categories broken out by
age or ability. Races for children 10-14, and beginner's categories
for adults begin at 9:15 a.m., to be followed by races for master's
athletes competing in 35+, 45+, and 55+ categories at 10 a.m.
Intermediate men will follow at 11 a.m. Elite women will race at 12:30
p.m., with the elite men to close out the day at 1:30 p.m.

There will be a cyclocross-style race for children under 10 at noon.

Cyclocross racing places demands on both a competitor's fitness and
their ability to navigate variable, and constantly changing terrain.
Cyclists using specialized bicycles with road-style handlebars but
wider, knobbed tires will complete multiple laps on a mile-long course
that will force them to navigate obstacles, jump over barriers, and to
dismount and run up hill while carrying their bike. With a course
marked by yellow tape, fans will have their choice of vantage point
-exciting fast stretches through the woods or on the run-up, where
racers will look for a cheer (or jeer) to get them over the top of the
climb.

"This race would not have been possible without the generous support
of our local sponsors, who are as excited as we are to be bringing
this unique event to Saratoga Springs," said promoter Andrew
Bernstein. "We were also glad to bring in food vendors and other local
businesses to our race expo, to add another element to the spectator
experience at Spa 'Cross."

Sponsors include Blue Sky Bicycles, Sigma Sports, the Olde Saratoga
Brewery, Eastern Mountain Sports, Embrocation Cycling Journal, and
Kubricki Construction.

In addition to racing action, spectators will enjoy a race expo, with
vendors from the Saratoga area, including: Blue Sky Bicycles, who will
have mechanics on hand to tune bikes for racers; KD Energy, makers of
organic, vegan energy bars; Happy Chain, a locally-produced chain
lubricant for bicycle chains; and Sigma Sports, maker of bicycle
accessories.

In addition, Saratoga Coffee Traders will be on hand to keep athletes
and spectators properly caffeinated, and Joe's Burrito, of Albany,
will serve chicken, beef, and vegetable burritos.

Spa 'Cross is the first-ever cyclocross race to be held in Saratoga
Springs, and is the seventh race of the NYCross.com series, a
nine-race series centered around the Capital Region.

To register online, please visit www.bikereg.com. For more
information, please visit us online at www.spacx.blogspot.com. Also,
you can find us on Facebook!

DIRECTIONS: I 87 to exit 13N. After exiting, head north on Route 9. Go
through the first set of lights. At the second light, turn left to
enter the park. Follow signs for the Columbia Pavilion.

Come to the LOCAL LIVING HARVEST FEST September 26

2009-09-10T15:08:49Z

A celebration of Local Farming, Community and Commerce

September 26, 2009 Saratoga Springs, NY

Two great locations - food, fun and live music by two of the regions best female fronted bands!

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PART 1: 12PM - 3PM: GROW LOCAL - SUSTAINABLE FOOD AND HEALTHY ECONOMIES
MOUZON HOUSE - HIGH ROCK AVENUE - Kids Age 12 and under get in FREE

LOCAL LUNCH Local chicken from Sap Bush Hollow with maque choux over risotto, vegetable beignets, Vietnamese fresh spring rolls,

and Farmer's Market Garbage Bread.

COOKING WITH THE SEASONS A lively cooking demonstration by chef-extraordinaire, David Pedinotti of Mouzon House.

Unlock the amazing farm-fresh flavors of seasonal, local ingredients year-round.

SHOPPING WITH YOUR VALUES Celebrate the release of our 2010 Local Living Guide edition--50% more businesses,

nearly 2X the savings. Receive 20% off at Harvest Fest! Support local, save big!

FARMONY: A short film and live music by Railbird. The debut performance of songs about three local farms,

a project funded by SPAF. Take home the Farmony songs for free!

KIDS KORNER WITH KATIE Make your own lunch with local ingredients: fresh apples, homemade jelly, local peanut butter

and fresh baked bread, among other local yummies! Other fun activities for kids will be offered!

3PM-5M - LOCAL COMMUNITY Meet and greet your neighborhood business people: participating merchants will double-up on

the coupon values in the 2010 Local Living Guide during these hours. Shop Local, Save Big!

6PM: THE SLOWDOWN - STEWS, BREWS AND MUSIC
Parting Glass Pub, Lake and Henry Streets

SLOW MONEY How Local Currency Builds Local Value: guest speaker: Jasmine Stine of Berkshares, Great Barrington, MA, Sponsored by Sustainable Saratoga Task Force

SLOW FOOD Autumn Stew Buffet - slow cooked, locally sourced beef and vegan versions & locally baked bread. Sponsored by Mack Brook Farm, Kilpatrick Family Farm & Bread Basket Bakery.

One Complimentary Beer or Apple Cider, Sponsored by Olde Saratoga Brewing Co. & Saratoga Apple

DESSERT Apple Crisp, Sponsored by Saratoga Apple

MUSIC FEATURE Slow-core electric blues with the Ashley Pond Band (voted Metroland's Best New Solo Artist)

$15/person Part 1 • $20/person Part 2 • $30/person Parts 1 & 2 • $10/person Music Only - 8:00PM

Advanced Sale Tickets available online at www.ecolocalliving.com
click on the Harvest Fest banner
or call 858-6866 for more information

ADIRONDACK LIVING SHOW AT SARATOGA SPRINGS CITY CENTER is eco-Local!

2009-08-15T00:14:22Z

I took advantage of the beautiful sunshine and road my bike to downtown Saratoga Springs to make my sales calls for the upcoming Harvest edition of the new eco-Local Living magazine, when I saw the signs at the City Center for the Adirondack Living Expo. Being a big fan and supporter of all thing Adirondack, I had to stop in and check out what was going on. The event is now in it's eighteenth season, and the promoters are taking advantage of the excitement that is downtown Saratoga in August to showcase the best of Adirondack craftsmen, green building technology and outdoor adventure.

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An example of the fine craftsmanship is Fred Beckhorn, who builds furniture and home accessories that accentuate the beauty of wood, with minimal processing and modification. This table is one of his pieces, made out of cross section of a burl that grew completely around the tree.

Fred's work highlights the beauty of the grain and the stress caused by burls and other deformities. The oval piece on top is actually the crotch of a double trunk, exposing the natural form of the wood as it begins to split into two. Each piece is an original, and many hours are devoted its final look.

When thinking about home remodeling, the kitchen is typically #1 on the list. Granite counter tops have been all the rage, but at a detriment to the environment. Most granite slabs are sourced from far away places on the planet, quarried in hazardous conditions, then shipped great distances to reach your kitchen. The fuel used in transport of these heavy slabs is tremendous, so even though granite is "natural" product, it certainly isn't very green. There is an alternative, and you can find it at the Adirondack Living Show. Scott Suchan of Granville Glass and Granite was displaying granite slabs quarried from local mines in North Creek. This is the same quarry that yields the coveted Adirondack Garnet, which is seen scattered through out the slabs.

Since Adirondack Granite is local, shipping costs are minimal; the quarry is operated by Barton Mines, which has more than a 100 year history of providing local jobs and economic value to our region. Barton Mines also has plans to install wind turbines on its quarry property, adding valuable green energy to the grid. So by choosing Adirondack Granite as your replacement countertop, you are helping local jobs, reducing pollution, and even helping the development of green nenergy in the area. Not to mention the fact that these countertops are gorgeous!

The Adirondack Living Show is also a great place to learn about tips and tricks to maximize energy efficiency in your cabin in the woods. David Sellers of David Sellers Mechanical, Inc., has a nice demonstration of how radiant heating works. You can touch a sample floor and feel the warmth. David said that he can build a system that can utilize the natural heat provided by the sun. Capturing the thermal energy of the sun and storing it in an auxiliary water tank acts like a heat battery. The stored water can be used for radiant heat of living space and domestic hot water needs. With the cost of propane and fuel continually rising, a solar thermal system pays for itself in just a few years, said David.

Regardless of what method you use to heat your home, you don't want to loose it to leaks and infiltration. The folks at Northeast Spray Foam have perhaps the best method available today to seal up a home and prevent heat loss. Doug Kwazneski had on display a very convincing demo of the three common insulation materials: fiberglass, cellulose and Icynene Spar Foam. A fan pushed air into the "house" to simulate infilration, and a ping pong ball placed over the "chimney" illustrated the movement of air and temperature differential. The Icynen house ping pong ball did not move, whereas the ping pong balls of the fiberglass and cellulose insulated houses floated on a column of escaping air.

Preventing heat loss this effectively obviously makes spary foam a green product. Doug then explained that Icynene has developed a new type of foam that is "greener" than any other, by utilizing caster oil in the formulation. Caster is a high oil plant seed that does not compete with food, like the soy based foams do. Plus, the caster oil content is 17%, compared to about 3% in soy based foams. The new Icynene foam is a combination of open and closed cells, giving it superior insulating properties. Its water based application is non toxic with off-gassing. With such great attributes, using Northeast Spray Foam may very well be the greenest investment you can make for your home. Capturing heat is like capturing money. A penny saved is a penny earned. And you're not only saving money, you actually helping to reduce our dependency of fossil fuels!

The Adirondack Living Show will be at the City Center all day Saturday and Sunday. Stop on by while enjoying this beautiful summer weekend - it's worth the trip from anywhere!

Adirondack Spintacular to Raise Scholarship Money and Awareness

2009-08-06T00:38:33Z

Looking for something fun to do with the kids? Need a day to enjoy the outdoors?
The eighth annual "Adirondack Spintacular", a 5K, six or twelve-mile cycle/run/walk event is scheduled for Saturday, August 15, 2009, at 10:00 a.m. The event is co-sponsored by Positudes, Inc. and the Center for Donation and Transplant. The purpose of this event is to raise Hemophilia and Organ Donation awareness and raise money for the Lawrence Madeiros Memorial Scholarship fund. The scholarship is awarded annually to high school seniors living with a chronic disorder and continuing their education at an accredited college or university. Five-one thousand dollar scholarships were awarded this summer, and the recipients will be honored at this years' event. Over $30,000.00 in scholarships have been awarded since 2003.

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Because Larry was such a well-loved, positive person, he has left a legacy of enjoying life to the fullest - the Adirondack Spintacular fulfills much of what Larry was about - having fun, staying fit, enjoying the lake and the Adirondacks, and incorporating people of all ages and situations into a quality family event. Entrants may choose to ride bikes, run or walk. Any one may enter at the 5K, 12 mile, 6 mile, or 1 mile level. Awards will be presented to the top 2 finishers in each category, and by age. Physically challenged people are most welcome. Those who don't want to race, can enjoy a wonderful BBQ picnic when the race participants return at the Mayfield Fair Grounds for food, a silent auction, entertainment and lots of things that kids love to do.

The Adirondack Spintacular starts and finishes at the Mayfield Firehouse/Fairgrounds on School Street, Mayfield, NY (off Rte 30 N) and travels along a scenic 5K, 6 or 12-mile route along the Great Sacandaga Lake and its environs.

Last year, Adirondack Spintacular attracted over 400 participants. This year, Carol and her dedicated volunteers have raised the bar and hope for an increased number of participants, increased awareness, and to touch you emotionally.

Volunteers are also needed and welcome! To join us and participate in this important event, or learn more about us, please call (518) 863-8998, or email us for a registration packet carol@adirondackspintacular.com or visit www.adirondackspintacular.com .

Not Raining Today? Take a Hike!

2009-08-03T17:42:48Z

With daily rain showers, planning outdoor activities this summer has been sketchy. So when a day comes along like last Saturday, with sunshine and no rain in the forecast for at least 24 hours, it's an opportunity to get Up and Out like no other! There's one place in particular, that draws us and many others out on a bright summer day.

I'm talking, of course, about Hadley Mountain, in the northern corner of Saratoga County. A mere forty five minute drive from Saratoga Springs, Hadley Mountain is a nearby adventure that will release all those pent-up endorphins and give you that warm fuzzy feeling you've been missing.

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You see, Hadley not only has great views at the summit, it also is well know for its cache of blueberries. The fires that once scarred the old summit created the open ledge views, but also made for prime blueberry growing conditions.

The hike up Hadley is short - about a mile and a half to the summit and fire tower, but in that distance it delivers a plethora of sights, sounds and feelings that make for a great outing for everyone young and old. In fact, on this day we met a family with a small boy in tow, and a couple in their 80's who have hiked Hadley every year for most of their lives. Turns out the old man, Jack, was an early champion of the restoration of the Hadley Fire Tower. Now weakened by a stroke, he defies doctors' prognosis' and continues to hike his mountain.

With all the rain of late, the forest is a lush garden scape in full bloom. The flowers and fern gardens, and the babbling brook alongside the trail are nature's perfect landscaping.

The mid section of the trail is quite steep, and you'll soon feel the burn in your quads. Just when you think you've had enough, the trail flattens at a ridge, and the cool breeze quickly evaporates your hard earned sweat. After traversing the ridge, a half mile scramble up the summit ledge reveals the prize - a spectacular view of the Sacandaga River watershed and southern Adirondacks.

Of course, no hike up to Hadley would be complete without a visit to the Fire Tower. Hadley is one of three other Fire Towers in the Adirondacks that have a summer summit steward.

This year's host is Dan Rockefeller, from Galway. Hired as an intern from SUNY Potsdam, Dan instructs people on the carry-in-carry-out wilderness ethic. Some days, the summit of Hadley can become a busy place; managing the human impact can be somewhat of a challenge.

Sadly, earlier this year some visitors got out of hand and vandalized both the tower cab and the steward's cabin. Locked doors were breached, windows were broken, and structural damage was inflicted, all for no reason but to destroy a public asset. It is a shame that even a remote mountain is not safe from the insanity of man. It is odd that a place such as this that draws people to its flanks for peaceful inspiration can also lure those with malice on their minds.

The mountain, however, is a lover, not a fighter. Folks like Jack, who at 80 years young, still returns to his beloved Hadley Mountain, to receive it's love and heal it's wounds. Their care and nurturing of the mountain, it's trail and fire tower, are the reason why this hike is such a popular draw. Come quietly, with respect and admiration, listen, look and enjoy. And try to leave the place better because of your presence.

We need more Jacks in this world, and less jerks!

EARTH FRIENDLY WALLS OF BEAUTY AND COMFORT with New Products available locally

2009-08-03T16:27:51Z

by Sophie Gillet Castro & Karen Totino

Time outdoors in the summer and the beauty of nature may inspire us to beautify our interior. It's a great time to bring into the home colors and textures that will sustain us in the months to come.

It might not be financially sensible however to re-decorate the entire house. So why not focus on wall treatments this summer? ]]> Walls and ceilings contribute significantly to the mood of a space. They are the largest part of the framework of a room and they affect our overall experience.

When it comes to home renovations, in addition to visual changes one has to consider the impact on one's health. There are now some unusual new materials that offer both aesthetic and earth-friendliness, at quite affordable prices.

Imagine a product for wall application that not only gives texture but also cleans the air. It is called 'American Clay'. A blend of natural clay, recycled aggregates and mineral pigments that is mixed to water, it is applied like a plaster and gives your walls a beautiful warm finish. Once applied, clay produces negative ions that will work as an air filter (fighting off mold growth), and neutralize the effect of electromagnetic field created by computers and appliances.
This product is an environmentally friendly alternative to cement, gypsum, acrylic and lime plasters. It creates no waste, as you can reuse any excess of it, even after you've mixed it and it's dried - you just break it up and rehydrate it with water. It comes in 43 colors that can be mixed to create many more, and 3 different finishes. 'American Clay' cost approximately $1.50 to $1.70 per square foot.

A fresh coat of paint is a simple way to enliven your walls. Let yourself be inventive, innovative, daring perhaps. If your walls are a dull unadorned white, break up the monotony by using a different color on the ceiling, and/or one of the walls. If the room feels too dark, lighten it up with a vibrant color. Dare stripes or borders. And remember to choose a zero VOC's type paint (volatile organic compounds). Why? Because those chemical compounds in regular paints remain toxic for a long time, sometime years; they linger in the air and can become lung, skin, eye irritants, and affect indoor air quality.

One of our favorite non-toxic paint brand is 'Mythic'. This paint has absolutely no toxins, VOCs, or carcinogens. What is amazing is there is no trade off for performance. 'Mythic' goes on smoothly and is very durable. It has 1200 vibrant colors to choose from, and your choices are endless with the ability to match almost any color. Cost ranges between $43 and $45 per gallon.
Another approach to setting a different mood and change the style of a room is by using wallpaper. It is also very useful in concealing unevenness and flaws in walls. Conventional synthetic ones contain toxic solvents and off-gas VOC's. They end polluting land fills. Select a wallpaper that is vinyl-free, uses water-based inks on cellulose paper, and has a water-based glaze (which will tolerate light wiping). We favor 'Mod Green Pod' and 'Madison & Grow' wallpaper collections, which cost on average $15 per yard.
Finally, perhaps all you need in order to carry nature's harmony into your home, is a few panels of Kirei board. Made from reclaimed stalks of the sorghum plant and non-toxic adhesive, it is a very attractive substitute to wood. It can be applied as a partial or entire wall paneling, or just used as small size boards to feature art. Prices are more expensive but the effect is dramatic. 'Kirei' board costs approximately $9 per square foot.
Changes and improvements in the home do not have to be unaffordable and out of reach. In fact, all of the products described above can be found right here, downtown Saratoga Springs, in a brand new store. Green Conscience, located on Church street, carries an array of earth friendly products for the home and the garden: flooring, cabinetry, counter tops, insulation, home accessories, kitchen compost, rain barrels, gifts, etc. Many of these products have LEED credits associated with their use.

Whether you chose to bring a subtle or dramatic change to your interior this summer, may you enjoy contributing to a less toxic environment, and may this be a creative and delightful experience.

Sophie Gillet Castro is the founder of DAYAA Design, and provides interior decorating and organizing services. She focuses on space well being, incorporating Feng Shui and Vaastu principles - www.dayaadesign.com - 518-744 2287 (member of S.O.S - Saratoga Organizers and Stagers)

Karen Totino is the owner of Green Conscience Home & Garden, 33 Church Street in Saratoga Springs.
Green Conscience strives to be the leading local source of sustainable building materials, natural products and skilled trades people, and to help customers create healthy and beautiful spaces using products from ecologically responsible sources.
518-306-5196 - email: Karen@green-conscience.com

We welcome your questions and suggestions. Feel free to email us. Thank you.

SARATOGA COUNTY FAIR SHOWCASES LOCALLY MADE AND LOCALLY GROWN

2009-07-18T19:18:39Z

The Saratoga County Fair is wrapping up this weekend, so if you haven't had a chance to go yet, now's the time. The rain has passed and the sun is out, so head on down to Ballston Spa and check it out! The Fair may conjure up images of cheese fries, dizzying Midway rides and tractor pulls, but the Fair is also a showcase of the locally made and locally grown. I went into the Townley building and found displays featuring an amazing array of food and other products made right here in our region.

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Stewart's Ice Cream, Slyboro Hard Cider, Mapleland Farms Maple Sugar and candies,

Argyle Cheese Farmer yogurt and cheeses, Garden Works dried flowers, Smith's Pies, and many more items, all locally made. Of course you can buy many of these items direct from the producers, but you can also find them at the many independent grocers and farmers markets (see previous post "Buying Local From Local Grocers). Speaking of Farmers Markets, the Saratoga Farmers Market set up a table displaying items and information from their vendors. It's amazing to see the quality of food items that we have available to us at the Market.

The Saratoga County Dairy Pricess, Emma Heritage, was presiding over the Dairy Bar, where you can buy some fresh milk, provided by Stewarts Shops.

Stewarts buys their milk from local dairy farms, so it is not only fresher than the stuff in the big box store, your milk and ice cream purchases at Stewarts helps keep our local farms working and presering the open space in the region.

So while at the fair, go check out the Townley Building and all see all the Local Bounty! And when out shopping, look for the Pride of New York label, and buy local!

TRASH TO TREASURE: Local Artist Brings New Life to Junk

2009-07-16T14:23:56Z

By: Pamela A. Gibbs
Contributing Writer

WILTON - Asked if she could be described as a woman with a lot of junk in her trunk, sculptor miChelle Vara hooted with delight.

"You could definitely arrive at that conclusion," said miChelle, her laughter continuing. "But then again, the stuff really isn't junk to me."

The "stuff" in her trunk, and all around the grounds of her Wilton studio, includes antique metal tools, pipes and chains, bicycles, long-retired farm equipment, old car bumpers, a huge assortment of keys, and hundreds of other interesting metal objects rescued from a slow death-by-rust and now slated for new relevance in one of the artist's sculptures.

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Last year, a piece commissioned by New York State through the Lakes to Locks Passage program, was installed and dedicated at the Knox Trail Pocket Park in Schuylerville.

Titled "The Train of Artillery," the 18-foot-high piece depicts Gen. Henry Knox and his oxen. Close inspection of the design elements reveals miChelle's devotion to recycling found objects.

"Using a Model A frame or a '63 Chevy grill is a way to draw the viewer in, a way to get them to contemplate other uses for discarded items," she said. "And of course, it does a service to the planet."

Born in New Jersey, miChelle, 45, moved to the area more than a decade ago and kept busy with a growing airbrush and pin striping business while also working with her partner, Chad Wilson, on custom fencing, railings and gates. In her spare time, she created sculptures, dozens of which are on display inside and outside her Ballard Road studio.

Much of her current work is commissioned by individuals seeking a specific design that will be showcased on their property - a process which miChelle said she enjoys most because of the close creative interaction with clients. She said she encourages design input and welcomes clients who stop in at the studio to watch the progress of the work.

"During the design phase, I also spend time at the actual site to study the topography and the interplay of light and shadow that will influence how the piece is seen," said the artist. "I need to know if the sun will come up on the piece, illuminate it all day or only spotlight it as the sun sets."

Several new projects have consumed the past year, one of which is a 20-foot-tall representation of a mother and child.

"It's abstract and simple," miChelled explained. "But creating it hasn't been so simple. I've been hanging off a frame, moving across an I-beam with trolleys and climbing ladders a lot."

In July, miChelle's sculpture of Henry Hudson and his ship, the Half Moon, will be part of the 400th anniversary of his passage up the Hudson River. The Quadracentennial event
will be held at Kingston, with an opening reception on July 4th and exhibitions running through October 26th.

Her piece contains many of her signature elements, which often combine practicality and intentional humor.

"I made his eyebrows out of bicycle pedals," miChelle said, "and used nuts and bolts to represent his mind. His eyes are made out of old ship rings that were used to tie off boats, and I have a representation of Hudson's actual map of his passage. I made a hole in the map, to represent the unknown - and also to show that he really didn't know where he was going."

To view some of miChelle Vara's portfolio, visit www.mvarametalandpaint.com or contact her at 518-587-8706.

THE SUMMER ECO-LOCALIZER: Larry Schepici of Tosca Grille - Nurturing a Growing Relationship

2009-07-15T12:34:31Z

By Stacey Morris
Contributing Writer
Photos by David DeLozier

TROY - When Larry Schepici moved to Troy from Boston ten years ago, one of the first things he did was hop in his car and check out the farms in his new neighborhood.

"Where I come from, I was used to dealing with farmers," said the long-time chef. "It's just part of the restaurant scene in Boston."

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The first encounter that Tarbox had with Chef Larry was when he stopped by her farm stand, looking for Swiss Chard. "I handed him a bunch with large rumpled leaves, and he said, 'No, I want it this big,' holding his hands about five inches apart." she said. "I found some baby Swiss Chard for him, and he's been buying from me ever since." Tarbox Farm now dedicates about eighty percent of its production to Schepici's restaurants.

Bob Haber still remembers the day Schepici showed up and asked for a walking tour of his farm.

"By the time I showed him some of the bizarre things I was growing (such as the fuzzless Arctic Kiwi from Siberia), Larry was ecstatic," recalled Haber. The exoticness and the unforgettably sweet flavor of the fruit was just the caliber of ingredient he was looking to gild the menu of Tosca at 200 Broadway.

"He asked me if I'd custom-grow produce for him," recalled Haber, whose family farm dates back to the 1700s. "Back then I didn't know what that meant."

The two began poring over seed catalogs and selecting items to star on Tosca's menu for the following year - something that has become a tradition for Schepici each winter. Some of his custom-grown favorites include baby yellow carrots, candy-striped beets, and purple asparagus.

"He's a very adventurous chef," said Haber.

For years, Tosca has been a perennial award winner for its innovative menu and commitment to using local organic food. Now, Schepici has taken his ardor for local food a step further by implementing a chef demonstration pavilion at the Troy Farmers Market on Saturdays.

The event is designed to promote various uses of local produce in step-by-step instructionals from area chefs.

"We'll be focusing on products that don't get used as much, like rutabaga, white radishes, kohlrabi, and celeriac," said Schepici.

The demonstrations feature ideas for hot and cold preparation, tastings, and a recipe. Schepici started the series last month with four consecutive demonstrations. He said that future events will include Chris Tanner from Schenectady County Community College, Paul Dolan from Capital Region BOCES, and chefs Dale Miller, John Mozzarella.

The chef demonstrations will be year round and include seating so shoppers can sit and watch. "It's almost like we're on stage," said Schepici. "It's a lot of fun, and it helps promote the products and the chefs."

Chef Larry isn't stopping with the demonstrations. He plans to trumpet local farms at the market's Sept. 20 Chowderfest. "It will be the only chowder fest in the country where participating chefs are required to use local ingredients," explained Schepici. "There are a lot of things you an put in clam chowder besides celery and corn."

"If it wasn't for Larry urging us to grow new things, we probably wouldn't," said Habor. "We grow squash blossoms for him to stuff with cheeses. He secures the top and deep-fries them...I hear they're excellent. This year we're growing popcorn shoots for him. He requested yellow so they come out sweeter, so we'll have to grow them without any light whatsoever."

Schepici said that keeping a menu that's fresh, creative, and ever-evolving depends implicitly on local farmers.

"When a waiter goes to a table and tells customers about elk tenderloin from Creek's Edge Elk Farm near Canajoharie, and fresh ricotta from Dancing Ewe Farm in Granville, they love it. People want to support local farms. It's not a hard sell.

"I change the menu with each season based on what's available. Sometimes a crop doesn't work out for one reason or another, and everything is contingent upon weather. Great chefs have to be adaptable and able to change their menu on a whim."

Schepici said that in the last decade he has seen support grow exponentially for Albany-area farmers.

"People are getting smarter and want healthier food that doesn't travel on a plane or truck, or sit in a warehouse...and they don't want the pesticide and growth hormones. Troy just opened two new farmers markets: there's a mini farmers market at the monument from 10 a.m. to 3 p.m. Wednesdays and 10 a.m. to 2 p.m. Saturdays; and from 3 to 6 p.m. Wednesdays in Little Italy."

One improvement Chef Larry would like to see is more accessible delivery from farm to restaurant.

"I'm lucky because I have two farms near my house," he said. "If there was a way to implement a low-cost delivery system for farmers and restaurants, that would make local food more widely available."

It seems that Schepici's ideas for propagating local food keep churning. He recently opened Tosca, Etc. next to his restaurant, which offers fresh, organic meals to go for $15 and under. He has rented nearby space to renowned baker Chris Snye of The Placid Baker in Westport who will bake and sell organic breads.

Lining the picture windows of Tosca are herb beds framed by barrels of ripening San Marzano tomatoes.

"It's not enough to yield much of a supply, but we do use them on the menu," said Schepici. "And it shows we're walking the walk."

But when it comes to the beauty of local food, the chef doesn't mind doing a bit of talking. "Our Caesar salad is made with Baby Romaine from Littlefield Farms in Argyle, which specializes in lettuce. Then we do a salad with baby red and green romaine, wrapped in long cucumber slices, stand them tall on plate like a little bouquet, and mist with a three-citrus vinaigrette. Such nice greens you don't want to smother with balsamic. Simplicity is beauty."

REXFORD WOMAN TEACHES HOW TO "DRIVE" YOUR BIKE Vehicular Cycling Teaches Bicyclers to Share Road with Cars

2009-07-14T16:05:46Z

A bicycle safety instructor is teaching Capital Region cyclists how to "drive" their bikes.

"Every time I'm out on the road I see people making dangerous choices," said Tamara Flanders, a cycling instructor who is certified by the League of American Cyclists. "Some mis-educated people behind the wheel don't respect the right of cyclists to be on the road. On the other hand, some mis-educated bike riders don't follow proper road etiquette and make car drivers nervous or upset."

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"Cycling is safest when the bicycle is treated the same as other vehicles," Flanders said. "When you follow all the traffic laws, you are 'driving' your bike. This ensures your visibility and safety from the cars around you."

Now that summer is here, and more people are using bicycle transportation to avoid high gas prices, Flanders said it's crucial that cyclists and car drivers do everything in their power to avoid crashes.

"Knowing how to properly share the road can prevent nearly all of the car-bicycle crashes that happen," Flanders said.

Flanders will be teaching a variety of safe cycling courses this summer, including a cycling coaching program titled "Couch Potato to 25 Miles." This program will teach novice cycling skills, as well as vehicular cycling, while helping beginning cyclists build their skills and endurance to comfortably cycle 25 miles. Couch Potato to 25 miles is scheduled to start at the end of July 2009 and will utilize many of the beautiful sections of Mohawk-Hudson Bike-Hike Trail and select roadways in the Niskayuna and Schenectady areas.

Flanders also offers one-on-one bicycle coaching. During each session, she rides with her individual student, teaching him or her how to navigate roads safely and effectively on a bike.

In addition to teaching bicycle safety classes, Flanders is a holistic health counselor.

"Riding your bike safely is a great way to improve your health, raise your self esteem, and have a great time," she said

For information and to register for programs, visit: http://yourbodyawake.com/id4.html .

Buying Local at Local Grocers

2009-07-09T13:58:36Z

By Amy Stock, Contributing Writer
Photos by David DeLozier

As an individual, one of the simplest and perhaps most gratifying steps you can take to 'go green' is to buy local grown produce and locally made products. Fortunately in the Capital Region we have plenty of options to access local produce and products, including shopping at local farmer's markets, joining a CSA (Community supported agriculture), buying fresh produce from a local farm stand, or shopping at one of the many locally owned grocers.

]]> Why buy local?
Buying local reduces long distance transport, significantly decreasing fuel emissions; supports a more sustainable local economy by keeping money in the hands of local merchandisers and farmers; and cultivates a greater sense of community and security by getting to know your local farmer, grocer or vendor.

Many whole foods or health food stores in the capital district are committed to buying and selling local products whenever possible. Additionally, these same stores are locally owned, providing a host of other benefits.

Supporting local farmers and the local economy
Simply put, buying local produce and products supports the local economy. During these challenging economic times, creating a strong and vibrant local economy is critical, and more sustainable over the long term.

Margaret Jones, owner of Green Pea Market in Greenwich commented, "I think keeping the money here in the village is really important. I try and sell as many local products as I can."

Washington County, where Green Pea Market is located, has an abundance of local farmers and producers of other artisan products.

Green Pea Market carries many local products including locally grown vegetables when in season, milk from Battenkill Valley Farm, maple syrup, meats and a variety of locally made cheese.

Jill Lyon, owner of Wild Thyme Whole Foods and Tea Co. in Ballston Spa added, "People are starting to understand they have spending power." According to Lyon, many people realize they can choose when and where to spend their dollar - and many see the importance of keeping their dollars locally.

Wild Thyme also carries many locally made products and local produce when in season. They have a special veggie box program where they buy all the leftover produce from the local farmers market. Each week this produce, along with any other produce in the store, is listed on their website and customers can purchase a 'box' of five items for $15. According to Lyon, this is the 5th year for the program and so far it's been successful.

According to Katie Centanni, Front End Manager of the Honest Weight Food Coop in Albany, "People are becoming much more enlightened to how important it is to support local producers. People are becoming more aware, going to farmer's markets, shopping at the coop." She added, "Many people have realized they have no idea where their food is coming from. It's become really valuable to know where your food is coming from."

She noted as part of their customer service they will send customers to other small local businesses if they don't have the product for which they are looking.

Local grocers also contribute to the local economy as a source for employment.

The Honest Weight Food Coop has a significant number of employees, with 65-70 paid staff and over 900 working members. A member-owned and operated coop in operation for 32 years, paid staff receive health, dental and vision, plus discounts on purchases.

According to Bjorn Loftfield, co-owner of Moorfield Green Grocer, "we pay our employees a living wage, and therefore, have very low turnover." He added that most of his employees are well educated and work at the store because they have a passion for sharing their knowledge and interest in health and whole foods.

Fresh, high quality local products

The hallmark of a local health food store is its emphasis on selling fresh, high quality organic produce, especially locally grown.

According to Centanni, most of their customers recognize local produce is generally fresher and better tasting that what is sometimes found at chain super markets. "They can see that greater care has gone into the product."

Most local grocers try to offer local organic produce whenever possible. However, for many small farmers the cost of the organic certification process is prohibitive. In these cases, local grocers like Jill Lyons, owner of Wild Thyme Whole Food and Tea Co in Ballston Spa, understand the importance of still supporting these farms, "A majority of our produce is organic, and all is pesticide free. But, we also buy from small local farms that have no pesticides but can't go organic due to the cost."

Grocers like Lyons purchase as much local produce as she can. In the off-season, or for products which simply won't grow in our climate, like bananas, they do purchase produce from Albert's Organics, a northeast regional organic food distribution company. Fortunately, much of the produce Albert's offers come from growers in Vermont, Massachusetts and New Hampshire.

Green Grocer in Clifton Park also buys local, said owner Bjorn Loftfield, "We get as much local produce as we can."

Loftfield shared the success story of Meadowbrook Farm, a local dairy farm outside of Albany whose milk they carry. "They are a small family dairy that stuck with the older way of dairy farming, still selling their milk in glass bottles and making deliveries. They have been able to make a living on the quality of their product and reliability."

Most local grocers carry Meadowbrook Farm milk, evident of their success and quality product.

Unique products, specialty service & sense of community
Much of the popularity and success of local health food stores stems from the unique products they offer as well as individualized customer service.

Rich Frank, owner of Four Seasons health food store in Saratoga Springs emphasized the value customers place on specialized individual attention, "We research and try to bring in products we feel good about, like our vitamins." He added, "People appreciate the level of discernment we give to our products."

Bjorn Loftfield shares a similar philosophy, "As a small business we try to be responsive to what people are looking for."

Jill Lyons added, "We offer something the big box stores don't - extremely individualized attention." She continued, "Our customers see it and feel it. I know my customers and frequently see them elsewhere in the community. They are an extension of our personal family."

Four Season's customers keep returning for the same reason, added Frank, "Some people prefer to come to a small intimate store - where people are going to know you and remember you. It's harder to get that at a super market chain store."

For these local grocers - the quality of their products and service is what matters. Their emphasis on local produce and products and specialized customer service continues to generate strong customer loyalty and a sense of community. And, buying from these local grocers can help everyone get a little "greener."

Local Food Purveyors:

Honest Weight Food Co-op
484 Central Ave., Albany
482-2667

Green Grocer
1505 Route 9, Clifton Park
383-1613

Wild Thyme Whole Food and Tea Co.
108 Milton Ave (Rte 50), Ballston Spa
885-7275

Four Seasons Natural Foods and Café
33 Phila St., Saratoga Springs
584-4670

Green Pea Market
70 Main St., Greenwich
692-2103

The Village Store Co-op
25 East Main St., Cambridge
677-5731

Saratoga Farmers Market Strawberry-Arugula Salad

2009-06-23T12:15:16Z

Chef Dave Pedinotti of The Mouzon House recommends this great early summer Salad. It brings together the two best flavors of the season - Strawberries and Arugula. The Mouzon House on High Rock Ave., is just up the street from the Saratoga Farmers Market, so Chef Pedinotti can simply walk down to the market and get the freshest ingredients for his entrees. Talk about eco-Local!

]]> Ingredients:

6 oz. Fresh Arugula from the Pleasant Valley Farms or New Minglewood Organics

1 small red onion or 2 shallots from Kilpatrick's Family Farm, finely diced

1 pint fresh Strawberries; slice and put half aside

2 T. Sherry Vinegar, from Roma Foods

1/2 c. Extra Virgin Olive Oil from Roma Foods

2-3 Fresh springs of tarragon, mint and basil from Otrimbiak Farms

6 oz. Container of Feta Cheese from Sweet Spring Farm

The Vinaigrette: Process or blend shallots or onion with the vinegar and half the strawberries. Drizzle in olive oil as it mixes. Add a pinch of salt and pepper to taste.

Drizzle in some local honey if you want a little sweetness. Fold in a few fresh torn leaves of tarragon, mint and/or basil.

The Salad: Now arrange the Arugula into small stack onto each salad plate; place reserved half of sliced strawberries on and around Arugula. With a large spoon, drizzle the vinaigrette mix onto the salad and onto the plate. Crumble Feta Cheese on top of each salad.

Serves 4-6

Great by itself as a low-cal lunch, or as an appetizer to prelude grilling local Grass-fed steaks from the Farmers Market. Enjoy!

The Scoop on Sundae at the Farm

2009-06-22T16:18:01Z

Based on the large attendance to yesterday's Saratoga County "Sundae at the Farm" event, it appears that farmers are the new rock stars. The road leading to the Koval Farm in the Town of Stillwater was lined with cars, and a field turned parking lot was jam packed as well. People came far and wide, not to hear music, but for a chance to see a working farm up close and personal.

]]> Two horse-power carriages shuttled attendees from the parking lot to the event grounds. A farmers market area offered some farm-fresh crafted foods. Argyle Cheese Farmer Dave Randles showed off his new yogurt availabe in reusable, refillable glass jars. It's been a huge hit," said Randles. "But for some reason, the jars aren't coming back like I thought they would. I had to order another case of jars because I didn't have enough coming back to refill!" I mentioned that the sturdy jars are a nice sounvineer, and people like myself reuse them for other things. "Whatever the use, they're remaining functional. Now there's no waste generated!" I assured.

Beyond the usual cows you would find at a working dairy farm, there were other interesting animals on display, from Llamas, to a rare breed of horse unique to Canada - the Canadian Horse, of course!

Of course, Sundae on the Farm would not be complete without that most favored of dairy products, ice cream. What was unique about this event is that host farm, The Koval Brothers, sells their milk to the local Stewart's processing plant, where it gets made into the very ice cream that was being served. It was a unique opportunity to see the full circle of raw material to production to product to consumption!

My son and I opted for the Strawberry-Rhubarb Pie a-la-mode. The pies were supplied by Smith's Orchard Bakery of Charlton. Over 100 pies were made for the event, everyone handmade with fresh local ingredients. Mmmm, delicious!

Everybody was having a good time, taking in the sites, smells and sounds.
Another great product of our local farms is the world's best Cheddar, made by Cabot. A couple of our Dairy Ambassadors were handing out samples. Say cheeeese!
The Saratoga County Dairy Princess Emma Heritage was present:

Emma was very pleased with the turnout. "It's great to see so many people coming out to support our local farms," she said. "The dairy industry is very important to our economy, and this event is a great recognition of its valuable contribution to our community."

The next Sundae on the Farm will take place in Charlton in June of 2010. See you then!

Celebrate Saratoga County Agriculture at Sundae on the Farm in the Town of Saratoga

2009-06-12T13:42:02Z

Fifty years ago there were 1,800 farms in Saratoga County... today 641 farms (one-third as many) are in operation. Because fewer people are directly involved in farming, not many have the opportunity to experience agriculture first-hand and understand how the food we eat (and some of the fiber we wear) is produced. The Saratoga County Agricultural Promotion Committee decided to provide that critical link between the farming community and the public-at-large and hold an open house at a different farm each year for area residents to visit a real working farm, learn about local agriculture, and realize the importance of a viable agricultural industry in Saratoga County.

]]> County's 14th Annual "Sundae on the Farm" will be held on Sunday June 21 at Koval Bros. Dairy, LLC on 313 Burke Road, Stillwater in the Town of Saratoga. The annual event, taking place from 12:00 pm through 4:00 pm, showcases the breadth and significance of agriculture in Saratoga County and is enjoyed by approximately
2,500 visitors each year. This is the sixth time the popular farm tour and festival has been held in the town of Saratoga; farms in the town of Charlton and Northumberland have also hosted the event.

"Sundae on the Farm" is fun and educational for the whole family... a perfect way to spend this Father's Day together. Free events include: tours of the dairy farm, children's activities, farm animals to see, horse-drawn wagon rides, live music, agricultural exhibits, and demonstrations by three area chefs using local farm products. Chefs from Siro's and The Wishing Well restaurants, and Executive Chef Noah Sheetz from the Governor's Mansion will be creating dishes using locally produced products.

New events this year include a Spelling Bee and Stewart's Ice Cream Eating Contest. Plenty of food is served at "Sundae on the Farm" including: hotdogs, hamburgers, Stewart's Ice Cream featuring hot fudge topping from Sundae's Best Hot Fudge, and Pie a la mode featuring homemade pies from Smith's Orchard Bake Shop.

More fun can be found for all ages with the showcase of horses and a unique Farmer's Market. Parking is plentiful and several trams (with farm-savvy hosts on board for questions and answers) will transport visitors between the parking area and the farm.

Saratoga County's "Sundae on the Farm", a successful educational effort to promote local agriculture, has become a model emulated by many other counties. The event is organized by the Saratoga County Agricultural Promotion Committee and sponsored by Cornell Cooperative Extension of Saratoga County, American Farmland Trust, Saratoga County Farm Bureau, and the Town of Saratoga with support from the Saratoga County Agricultural and Farmland Protection Board. The public is invited to experience this year's event in Saratoga and see what all the fun is about!

Kim Klopstock - Sustainanable Restaurateur

2009-05-27T17:47:41Z

By Wendy Hobday Haugh

Imagine a restaurant that recycles its glass, cans, and paper products, uses biodegradable take-out containers, purchases all its green produce locally, composts every kitchen scrap imaginable, serves only fair-trade coffee and made-from-scratch, cooked-to-order food, uses no trans fats or chemical additives, delivers its customers' plate-waste to families with pet pigs, gives its leftover bread to folks raising chickens, changes its cooking oil frequently, and donates its discarded oil to a local man who processes it and uses it as fuel - to power to his car!

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If you're thinking a place like this only exists in a galaxy far, far away, think again because it's all happening right here, right now, at Fifty South in Ballston Spa, NY.

Chef Kim Klopstock, owner of Fifty South, runs her restaurant like she runs her home: in an ecologically responsible manner. To many, her modus operandi may seem nothing short of extraordinary. But to Kim, being a good steward and doing what she can to care for the earth is a no-brainer. She just wishes more people would take up the cause in earnest.

"I've been recycling at home for the past thirty years," Kim reflects, "so it's important to me that my restaurant recycles as well. If you take away from the amount of refuse that you have to pay to have removed, you're doing something good for the environment - and it makes economic sense. All this talk today about 'going green' is great but the truth is, the concepts have been around for a long time." When asked her opinion about New York State's failure to require restaurants to recycle, Kim grimaces: "Shame on us."

Always researching alternative ways of living and eating, Kim learned about biodynamic farming and the principles of creating sustainable farms and gardens years ago when her two daughters attended the Waldorf School in Saratoga Springs. "I learned about the importance of taking care of the earth, of replenishing the soil . . .about the importance of the seasons and of eating foods of the season."

Today, given the plethora of foods available year-round in grocery stores, Kim acknowledges that most people aren't going to stick with seasonal, local foods. But she'd like to see more consumers think before purchasing foods from other countries where farming practices are questionable and farm worker conditions, inhumane. It costs more for Kim to purchase her restaurant's coffee and sugar from fair trade companies. But in her mind, it is money well spent to guarantee quality product and quality of life for workers.

Although Fifty South opened its doors less than two years ago, Kim Klopstock has been operating her own highly successful catering business, The Lily & The Rose, since 1994. Her decision to purchase the Ballston Spa eatery (known for decades as Leo's Diner) was made the minute she saw its three kitchens. Finally, she'd found a place spacious enough to accommodate the needs of both her catering business and a restaurant.

Kim's vision for Fifty South can be summed up in F-words: fun, friendly, family-oriented, financially feasible, and food - the very best around. "My catering business is work," Kim explains, "and my restaurant is all about fun. I keep my menu prices reasonable. I mean, if you're going to do fair trade, you better do fair trade for your guests as well! I try to keep the margin as close as possible so that my restaurant is affordable to as many people as possible."

Fifty South is a work-in-progress, continually evolving. "Twenty-five years ago, I got kicked out of a restaurant because I was nursing," Kim says, still rankled by the memory. "My restaurant will always, always stand for children, old people, for people who have special needs, for tolerance . . . for all of humanity."

An artist by nature, and an alumnus of Skidmore's sculpture and pottery program, Kim credits the rise of her kitchen artistry to her upbringing. "Mostly I got into cooking because I loved to entertain. My family did a tremendous amount of entertaining with old-world charm . . . always with a variety of people, always a beautiful table, and always delicious homegrown foods." Her family frequently traveled around the world, so Kim was exposed early on to many different cultures and many exotic foods.

Not surprisingly, the menu at Fifty South is marked by diversity, including vegan, vegetarian, organic, and biodynamically-farmed foods as well as top-notch burgers and freshly-breaded chicken fingers. The menu itself is a fascinating read. Highly-detailed, it gives credit to the creators of many distinctive dishes: KK's Favorite, for example (an omelet made with chevre, caramelized onions, spinach, and roasted peppers) or Sierra's poached pear salad. At Fifty South, diners can count on fresh foods, freshly-prepared and cooked-to-order. Everything - salad dressings, soups, mac 'n cheese - is homemade on site, using top quality foods from local purveyors and seasonally fresh organic produce whenever possible.

Kim is detail-driven in both her restaurant and her catering business. "The little things mean a lot," she insists, "and make a big difference. What some people don't understand is, how you treat everything effects everything. Take cooking oil. We change the oil regularly in our kitchen, and we strain it regularly as well. Oil is hugely expensive these days, but it makes or breaks the food that you're serving. And it's stupid not to strain it because it ruins your equipment! If I don't strain my fryer, it makes my fryer work harder, effects the quality of my food and the life of my fryer. So it makes sense to be fastidious. It may be more expensive in the day to day operations, but in the long run, it is far better."

Fifty South is worth a trip from anywhere. Kim Klopstock is forever tinkering with her restaurant, thinking up new ideas and implementing them for fun . . . just because she can. Some things work, others don't, but that's okay. With Kim, it's all about the possibilities. On top of great food served in a bright and cheerful setting, Fifty South offers art exhibits, cooking classes, wine-tasting, dance lessons, a community table (commonplace in Europe), and a Gold Room for private parties and special occasions.

"Please allow Fifty South to be your place to meet, eat and greet new and old friends as well as family," Kim writes on her website. "Open your taste buds, think outside the box, and join us on this great adventure."

Fifty South is located at 2128 Doubleday Avenue (Route 50), just north of Ballston Spa.

For more info, call (518) 884-2926 or visit www.fiftysouth.com.