Just Married: Zack & Bari Sopczyk

An intimate backyard setting, pizza and wings, and Converse sneaks - just a few of the sweet, personal touches that made Bari and Zack’s summer wedding even more beautiful. Read on for more, along with gorgeous images by Hannah Rosie Photography!

THE COUPLE: Zack & Bari Sopczyk

Tell us about yourselves! 

Zack grew up in Glens Falls and currently works as a project manager for Kamco Supply Co. I (Bari) own two businesses in Glens Falls.  Studio Bari was the first - that is the name of the business that I operate under as a nail artist. The second is Studio Elements LLC, which is the home to Studio Bari, along with other local beauty service providers.

Where did you meet? 

We met a long time ago! After graduating high school, we both worked for a business in Lake George. Zack worked at the ice cream shop and I worked at the adjoining gift shop! We went on a few dates but since we were both only 18 at the time, we had some more learning to do ;)

We re-connected on Facebook almost 10 years later!

What is something you like to do together?

We love hanging out with friends and family and going out to eat! We’re big foodies :)

What’s a fun fact about you two as a couple?

Hmmm...people always seem to be pretty fascinated by our height. Collectively, we’re almost 13 feet tall!

THE PROPOSAL

Zack proposed at Battlefield Park in Lake George in September 2019! I was very surprised in the moment but I’ll be honest - I was waiting for it all damn summer!

I didn’t give Zack any guidance when it came to picking out my ring. All I told him was I wanted something with color. I was absolutely blown away when I saw it! He was determined to find something with my favorite color blue in it and let me tell you - he succeeded! I’m in love with my Blue Diamond halo style ring.

THE WEDDING - August 29, 2020

The Planning

The most challenging part was deciding what to do for our wedding while going through a global pandemic BUT that led to our favorite part: we loved the intimacy of our small wedding. We decided pretty early on during quarantine to cancel our big wedding. We were on a Zoom call with Zack’s family for Easter (so this was in April) and everyone was joking that we might not get to see each other until Thanksgiving. When we logged off the call, we pretty much looked at each other and made the mutual decision to cancel. It was such a relief making that call and we have no regrets whatsoever!

The Venue

It was tough deciding what to do after cancelling our big wedding. We are so lucky that Zack’s brother and his wife had the perfect space to host our micro wedding at their house right here in Glens Falls!

The Details

EVERYTHING changed after cancelling the big wedding. I went from planning a modern, elegant, romantic wedding to a summery, floral backyard wedding.

Wearing my dress was the best part of the day for me! (Besides marrying the man of my dreams, of course). Ever since I was little, I ALWAYS wanted to wear Cinderella blue. So, like most girls, I always browsed wedding dresses online but always looking for blue. I actually found my dress online a few years before we got engaged (hehe). As soon as I saw it, I knew Zack would love it. So after we got engaged, I did some research and found that Something Bleu Bridal in Saratoga carried the designer! I went and tried it on and INSTANTLY knew it was my dress. Never even tried on any other gowns! 

Since we decided to go with an outdoor backyard wedding, I knew I HAD to wear a flower crown! My friend Emily of Epithet Floral, absolutely killed it bringing my Pinterest vision to life for my bouquet and crown!

We had pizza and wings for dinner (that was a hit!) from Angelina’s, and I was so happy that my dear friend Baked by Jordan was still willing to make dessert for us! Our guests loved having a variety of cupcakes to choose from!

And of course, we were so grateful to have our favorite photographer (and one of my best friends) capture our day. Hannah Rosie Photography always delivers!

The Moments

There were three super special moments from the day! 

The first was everyone surprising me by wearing Converse! They are my favorite shoe, so I had custom platform Chucks made that said Mrs. Sopczyk on them to wear with my dress. As Zack and I were standing at the altar holding hands, I was looking around and realized ALL 21 PEOPLE at our wedding had converse on! Including our 6 month old niece!

The second surprise was a big group of our friends showing up to say hi after our ceremony! Since we cut our guest list down to immediate family only, it was so special being able to see our friends on our big day, even if it was just for a minute!

The third surprise was also my favorite gift from the wedding. My father-in-law pulled me aside after the ceremony to give me a beautiful gold necklace that belonged to his mother, Zack’s grandmother. I put it on right then and haven’t taken it off since!

The Honeymoon

No honeymoon. Global Pandemic. Blergh.

(Hehe, we plan on doing something once the world opens back up!)

Some Advice…

As the bride, my advice is to delegate! I’m the kind of girl who likes to do everything herself but I’ll admit, I was stressed about everything changing so I chose a few people that I trusted to completely take care of things for me and I’m so glad I did! 

Advice to a couple: soak it alllllllll in. Super cliche, but you know how everyone always says “oh it flies by so fast” ? Well, it really does. 

—————

VENDORS:

Venue: Backyard

Food/Catering: Angelina’s Pizzeria

Cake: (and cupcakes) Baked by Jordan

Gown: Claire Pettibone, Something Bleu Bridal

Hair + Makeup: Did it myself

Nails: Studio Bari

Photographer: Hannah Rosie Photo

Florals: Epithet Floral

Congratulations, Bari and Zack!

P.S. See more of our Wedding series here… and if you have a wedding to share, please email us at hello@glensfallsliving.com or via our contact form here!

In the Studio: Jenny Hutchinson

We’re excited to step into the studio with Jenny Hutchinson (who you may recognize from her role at The Hyde Collection) to chat about her amazing contemporary art. She shares how she got started, what inspires her creative process, and a bit about renovating an old barn on their city property to serve as her studio!

On Beginnings 

My mom says my first friend was my crayon box and that is about what I remember too. From an incredibly young age, I loved to color. You would often find me spending time head down, lost in a coloring book or later creating my own images. I remember getting in trouble once because I doodled on someone’s scrap paper in kindergarten. I was trying out a color before using it on my coloring page. I remember feeling so ashamed, but now I think - what an artistic thing to do.

Growing up I was the artsy kid, but I was also very athletic which was quite a unique combination. I gravitated to both these activities because it was a way for me to shine without having to speak and it was the only way I was comfortable being front and center. Art and athletics provided me with a voice, and it was where I had the most courage and confidence to be myself.

Chrysanthemum • Courtesy of Jenny Hutchinson

It took me a long time to learn what a career in the arts looked like. It really did not come into full focus until I was working. It sounds wishy washy but even though I did not know what career I would specifically pursue, from a young age I was very driven and focused on succeeding in the arts.

One thing that I think is very important for students pursuing creative careers to know is it’s okay not to know, because if you’re open to new possibilities and trying new things, you will have more opportunities. Jobs in the art field are not many, so I like to tell students to think of your future arts career as a meandering river not a highway.

On Inspiration 

I have many artistic muses and heroes, but I have always been a bit on my own course. Something inside me just cannot get on board with doing something because someone else is doing it and I am most happy when I follow wherever my intuition leads me. My artistic process is a blend of creating from observation and utilizing abstraction. 

Tree Symphony Inspiration • Courtesy of Jenny Hutchinson

I am inspired most by what it is in front of me. I choose subjects I find interesting and then once I have created the blueprint (initial drawing) then I move into abstraction. One choice (use of color, line, shape, or texture) inspires my next move. Therefore, I often compare my artistic process to alchemy. I create something from all these disparate elements and using intuition as my guide the materials combine to become something else.

I do not consider my work to be incredibly original when considering it in a macro context of the art world. I think being driven to do something no one has done before is a bit of a fallacy these days, everything truly has been done and it is also okay that it has because no one is you. My work is unique because I am comfortable with having the courage to do what my inner voice is saying I need to do. I feel my most successful works are my most honest works. 

Tree Symphony • Courtesy of Jenny Hutchinson

I tend to be drawn to plants, people, and landscape. All subjects provide a platform for me to transform them into something other. I do not usually have a vision of the final destination this transformation takes, but it unfolds as I make decisions about the design of the artwork. My work whether of a plant, person, or landscape tends to have bright colors and I often introduce linear abstraction or texture. Both embed the subject with a certain energy that I am drawn to exploring. It is a bit metaphysical - I do believe in the energy of things, and I think that is why it finds a way into my artwork. This energy I am portraying has no scientific or spiritual basis, it is very rooted in what is or what exists in that moment. 

On Motivation

My interest can wane depending on the task - of course creating something the first time is my favorite but there are many aspects of my work that need to be repetitive in order for it to evolve or for me to build something.

One of the things I have learned most from teaching is that you must put things down sometimes to move forward, or often sometimes the best thing you can do is start over. That can be so hard to do! Artists by nature are such deep thinkers and a bit obsessive, which is why we can work so long on things. I have learned to recognize when I am not feeling something, that is time to make a shift. I walk away from it for a bit or even just decide it is not working and start over, and I am always better for it.

I always say art is a process in which you learn a lot about yourself, your strengths, and the things you need to work on. That is why it can be so therapeutic.

Lilium • Courtesy of Jenny Hutchinson

On the Creative Process

I sketch out things, but only to work them to a finish. I do not doodle, I usually do not do thumbnail sketches, I create an under drawing or painting then work it to a finish. I did not start out that way, it was something I grew into as I became more specialized and skilled.

I create a finished drawing, then I either build upon the drawing adding color and other materials or I recreate it on another surface. The recreation is usually because I am changing the scale or material it will be created in. From the initial drawing things become completely transformed, I invent new colors, add layers, cut out pieces of the composition, add or collage pieces to the composition. I also tend to use materials that are hard to work with, like paper. Paper is not the most durable or useful material to work in a sculptural process. Oil paint is also not extremely versatile, but both are my favorite and I use them in ways that could potentially cause a work to be compromised so I have to be very careful so that the structure does not become compromised.

Above: Peony in process and complete • Images courtesy of Jenny Hutchinson

Some Advice for Artists…

Keep the work personal but once it is made, take the personal out of it or understand that your feelings about a work are yours and no one can take that away from you. Your work has value because it has value to you, others will develop their own relationship and opinions of your work no matter what you do. You can only control what you can control - what you can control is the relationship you have with your art so focus on that and let the rest happen. Be open, resilient, and constructive.

On Renovating a Barn into a Studio

We have been renovating the bottom floor of the barn on our property to become a woodshop and art studio with future plans to eventually move the art studio upstairs. What used to be one large area with horse stalls and no windows now has a large enclosed back room with windows (that will be the art studio) and the front room will be the woodshop and stairs to the eventual upstairs. The area that will first be the art studio I am hoping can become a future workshop space to host classes and/or serve as gallery space. We are on target to have my studio ready for winter but like all renovations it has certainly been full of surprises!

Barn and stable, before • Courtesy of Jenny Hutchinson

Barnwood doors and accent wall, mid-renovation

Jenny Hutchinson

Website / Facebook / Instagram

On the Farm: Asgaard Farm & Dairy

A farm with a view! We headed into the Adirondacks earlier this fall to catch up with David Brunner and Rhonda Butler, the owners of Asgaard Farm and Dairy in Au Sable Forks. As soon as we turned down the tree lined drive, Tom and I both agreed that if we were a goat, this is where we’d like to live! We were thrilled to learn a bit more about the farm’s amazing history, what drew them to farming, and the benefits of their small, diversified, climate friendly approach.

ON BUYING A FARM

We've been here on the farm for a little over 30 years - since 1988. Rhonda grew up in Tennessee, and I grew up in Ohio, both in rural farming communities. We ended up going to college, getting jobs and landing in New York City working for financial institutions after having lived in San Francisco. We’ve lived in lots of parts of the world and had very exciting times, but we had always wanted a farm.

My family kind of migrated here from Ohio. My sister came to Lake Placid after the Olympics. My mother moved up here, because nobody was in Ohio anymore. And on one of our visits, we found this place.

It was a fixer upper. There was not a single window in this entire complex. The roofs were all failing. But it had a great history.

It was owned by an artist by the name of Rockwell Kent. He was a mid 20th century artist, author, writer, illustrator, adventurer, world traveler, and he was a bit of a political activist. Among all those other things that he did, he always wanted a farm. He was also a Columbia trained architect, so he built and designed the farm and had a very well known jersey dairy herd here. He was here from 1927 until he died in 1971. I don't think it was actively farmed past the mid 1960s.

So we've essentially restored the farm over 30 years. First the buildings, then the land and the soils. And over the years, we put our savings into adjacent properties. There's about 1500 acres here now with about one thousand acres of forest which we manage.

David Brunner and Rhonda Butler

ON DIVERSIFIED FARMING

Of our 30 years here so far, we spent probably 15- 20 years coming here first for vacations, then coming once a month, then coming once a week. We spent 15 years more or less working on the place and thinking about how we would put it back into operation.

We decided on a goat dairy as our anchor activity. We milk 60 goats and make cheese here in the creamery onsite.

In order to make the farm work both in terms of in terms of caring for the land, as well as the business, we’ve created a diversified small farm. We have beef cattle, poultry, laying hens, and pigs. And that all works together. The fields are good examples of that. The goats and the cows are dead end hosts for each other's parasites, so we graze one through, and graze the other through next. The cattle help to maintain pastures. The chickens follow the cattle, which is a good routine since there’s plenty to eat and they spread the manure around.

It's a small farm like many in our community, but we find it works well with this diversified set of activities.

ON FARMING AND CLIMATE CHANGE

I think climate change is the most important issue facing our generation. Undoubtedly, the most critical issue facing the next generation.

This kind of farming is great for climate change. If you can get the grass to grow like this, with roots deep in the ground, you're basically creating a system which is sequestering carbon, and you're putting oxygen back into the environment. This is a net positive from a climate perspective.

Forest Management is another dimension. We have about 20 acres of wetlands, which are very good carbon sequestering environments.

Beyond the farming practices, we're also committed to renewable energy. We cover about 85% of our electricity with solar, and we’re just installing a small scale wind turbine. We’re working within the APA’s guideline of 40 feet height on that. As a farm, we could go higher, but the idea of this design is that it will operate better in lower wind speeds.

ON A GOAT DAIRY

Of our 60 goats, we have mostly Alpines as well as Nubians, Saanens and LaManchas. They get fresh grass within their paddocks for two days. They can stay there for four days after that, and then the parasites start to emerge, and so begins the rotation.

Goats are seasonal milkers - they’re not like cows. So they'll all stop milking at the end of November or early December. They're like deer in that they breed only in the fall. You can't time them so that some are always in milk like you’d do with a cow. So we joke when some people say, oh, gee, what are your plans? We say, we make our plans in September because once we start breeding, we're stuck for another year!

We make about 10,000 pounds of cheese with the milk from our 60 goats, as well as our goat milk caramels.

ON GRASS FED BEEF

The idea behind the grass fed beef business is that the cows are eating plants that we can't eat. And as a result, the beef is a great, high protein food.

We keep about 30 cows. They're born on these pastures, and they live their whole lives on these pastures. Never in a barn. In the wintertime, we'll put them on a pasture in the back, where they can go in the woods when the weather is bad. We feed them baled hay and give them access to frost free water.

We have several breeds here but the mainstay is our Red Devon. It's the oldest cow recorded and it comes from Devon, England. It's a very important breed in American history as it probably came across on some the early ships. It was called the triple use cow then because they used it for beef, milk, and hauling, so it was a perfect family farm cow. We cross the Devon to Herefords. They're also an English breed and they grow really well on grass. I'm partial to the Devons because we wanted the heritage breed, and I’m partial to Herefords since I grew up around them.

Our cows are always on grass. They don’t eat any grain. Cows don't eat grains naturally, so it tends to poorly affect their performance or make them sick. The idea of grain feeding cows came from a desire to finish them quickly. So without grains, our cows take a little longer to finish - at between 24 and 36 months, whereas feeder calves finish in about 18 months.

ON LOCAL FOOD

Our distribution is all local. The whole idea is that it's a local farm for the local community. About 50-60% we sell direct and around 40-50% goes to local restaurants and local stores.

Here at the farm, we offer our cheese, eggs, grass-fed beef, whey-fed pork, goat milk caramels, and other local goods for pickup at our farm store.

Our sea salt caramels have been very popular product for many years. They have a real cult following. They are small batch, handmade, hand cut, so we can only make so many.

ON FARMING DURING COVID

We had to change everything. We put everything online - all online ordering and payment, and curbside pickup. And that's working well. We've extended our hours, and instead of being open two days a week, we're here every day for pickups except for Sunday. And while our sales to restaurants are down, our direct sales have gone up.

We're all looking for the silver lining in this current situation, and one is that the appreciation for the strong local food system has strengthened. And that's gratifying. We can only hope that it will remain after this is over.

hide-ad

Special thanks to Taste NY for making this series possible!

Taste NY at the Adirondacks Welcome Center offers nine state-of-the-art vending machines featuring food, beverages, and gifts from the Adirondack Region and across New York State. Find locally roasted coffee, cold beverages, chips, nuts, snacks, baked goods, milk, yogurt, cheese, ice cream, maple, honey, chocolate, candy, and artisan gifts.

Taste NY at the Adirondacks Welcome Center is operated by the Lake George Regional Chamber of Commerce.

Thanks for supporting the organizations that support Glens Falls Living!

The Weekender: November 13 - 15

Happy Thursday! It’s been a whirlwind of a couple of weeks, and we’re looking forward to slowing down this weekend, soaking up some time at home with the pups, and of course, heading downtown to check out a few favorites like these:

Farmers Market: While we’re missing our warm Saturday morning strolls to the Farmers Market, we’re thrilled to see them transition over to the Cool Insuring Arena for the winter. Especially since we’ve been in a total rut with way too much take out, it’s time to grab some fresh produce and get back into the kitchen ;) Grab the details here.

Sunday Brunch: Big news from a downtown favorite - Radici will be offering brunch starting this Sunday! We can’t wait to see what they have in store - if their dinners are any indication, brunch is going to be amazing. Details and reservations here!

Radium Girls: After watching the trailer for this film (that was filmed in this area!) and recognizing so many Glens Falls and Lake George locations, I’m even more excited to see it! Based on true events from the 1920’s as women painted glow in the dark watch dials in a radium factory, the story is as much of a draw as the local ties. You can stream it at home starting Monday by clicking here, and bonus - your purchase benefits the Wiawaka Center for Women.

For the Kiddos: In lieu of their family holiday party this year, The Wood Theater is bringing the party home by offering a craft Keepsake Kit package. It includes materials for four holiday crafts along with video instructions from the Ice Queen - such a cute idea! Grab the scoop and purchase here - looks like they’re going fast!

Have a great weekend!
Bri + Tom

Open Space Institute Buys 1,260 Acres In Lake Luzerne, Plans To Sell Land To State In 2023

A significant swath of Adirondack wilderness in Lake Luzerne on the southwest side of West Mountain will remain undeveloped after the Open Space Institute (OSI) bought 1,260 acres for $975,000 on Oct. 19.

OSI plans to develop existing trails before selling the land to the State Department of Environmental Conservation in 2023, creating a key wildlife corridor linking Moreau Lake State Park and Ralph Road State Forest.

“It is becoming rarer to find a property of this size that exemplifies the many of the benefits of protected land— supporting clean water, wildlife habitat, recreation, and the storage of carbon to help fight climate change — especially so close to the Northway,” Kim Elliman, president and CEO of OSI, told Glens Falls Living in an emailed response to our query.

OSI said it will pay property and school taxes on the land, something that pleases Lake Luzerne Town Supervisor Gene Merlino.

“They assured me they would pay taxes,” Mr. Merlino said Sunday.

OSI said 2019 property and school taxes on the land totaled just less than $21,000.

Over the last four decades, developers including West Mountain Ski Area founder Mike Brandt proposed building a huge development called Mont Luzerne on the property. Those plans never materialized, and Mr. Brandt told Glens Falls Living that his mortgage on the 1,260 acres now owned by OSI was purchased by a Texas investment group.

The land, in the Hudson River Watershed, abuts Call Street and Daniels Road in Lake Luzerne. Forty-two different tax map parcels make up the nearly two-square-mile parcel, which includes hardwood and softwood forests and numerous wetlands.

OSI says “in addition to the clean water and climate change benefits, conservation of the forested parcel will also support regional connectivity, wildlife habitat and recreation. Now protected from future development, the acquisition is a critical step toward establishing regional connectivity of forested lands.”

Mr. Brandt says “this is a beautiful way of preserving the land. There are some amazing wetlands made by beavers. Then there’s a storm, the beaver dam washes out, and it drys up. Then new growth emerges, and the beavers return from the Hudson River.

“A lot of local people use it for hunting and riding ATVs.”

OSI said motorized vehicles are no longer allowed on the land. It said fishing will be allowed with a valid NYS fishing license, and hunting may be allowed by permission. But, they said they have not yet decided whether to permit hunting.

Mr. Brandt said, “I’m proud we put all of that land together. And this is a very good use of that land.”

Mr. Merlino said, “Maybe this is a better use of the land” than the proposed Mont Luzerne development, which hoped to put up to 2,200 homes on 2,400 acres, which included the land now owned by OSI.

Real estate agent Sean Rogge of Howard Hanna said he represented both sides of the sale, which came together after three years of informal discussion and four months of formal negotiations.

We asked Mr. Brandt if he still owns any land in the West Mountain region.

“Nothing,” he said. “I own nothing. Well, I own a kayak and a bicycle.”

Mr. Brandt, now 86, lives in Menomomie, Wisconsin, where he grew up.

“I’ve had a very interesting life,” he said, including opening West Mountain and serving as Queensbury Town Supervisor from 1976 to 1979.

The Open Space Institute describes itself as “a team of project leaders, researchers, land stewards, attorneys, accountants and office managers, all dedicated and creative professionals united in improving people’s lives and the world we live in through smart land conservation.”

On its website, OSI says “we have saved 2,285,092 acres of land through direct acquisition, grants and loans.”

GORDON WOODWORTH

A South Glens Falls native, Gordon Woodworth is a respected and well-connected voice of the community. As a journalist, he has covered the Glens Falls region for more than 20 years. Read his full bio here, and click here to follow along with him on Facebook - he’s always reporting!

The Weekender: October 30 - November 1

Happy weekend and Happy Halloween! We know this Halloween might look a little different than most, but we hope you’ve got big plans to indulge in some candy and perhaps some pumpkin cookies anyway (sharing a recipe below!). And in addition to the treats, here are a few ideas for the weekend:

Devils Night Downtown: In lieu of the traditional haunted house, how about a self-led haunted stroll through downtown? Grace Siplon and Megan Stacey created an audio experience that will immerse you in the story of suspicious deaths, creepy book clubs, and people with extra shadows. You control it from your phone and complete it at your own pace, and after reading the story teaser, we can’t wait to dive in - details here!

Haunted Nights: If you’re up for a little something spooky this weekend, Haunted Nights has a paranormal investigation scheduled at the Old Washington County Jail in Salem. Tickets are going fast, so head here for details or follow them on Facebook for future events!

Trick or Treat on the Farm: Nettle Meadow Farm in Thurman is hosting a family friendly, socially distanced event on the farm this Saturday. Kiddos can meet and feed the animals (who will also be dressed up!), and get some safe trick or treating in too. Find out the scoop here!

Pumpkin Cookies: With more cold and snow (?!) in the forecast, you can bet I’ll be baking this weekend. A major fall favorite for us are pumpkin cookies, and the recipe says it all - they really do melt in your mouth. So good. Here’s the recipe if you’re baking this weekend too!

Have a great weekend!
Bri + Tom

Juicin' Jar Expands, Adds Market and Gift Shop

Juicin’ Jar, the smoothie bar and vegan bakery on Exchange Street in downtown Glens Falls, has expanded to add a market and gift shop.

Sisters Nicole Laubenheimer and Cristina Hanchett have taken over the space formerly occupied by Ann Parrish’s Milk & Honey shop, and expanded their offerings in an effort to appeal to a wider audience.

Sisters Nicole Laubenheimer and Cristina Hanchett outside Juicin’ Jar

“It was very natural,” Nicole, 27, told Glens Falls Living. “We were both closed for about two months, and when we re-opened, Ann re-opened. Our schedules meshed.

“And then Ann came to us and told us she was thinking about retiring. She was ready.”

Cristina said, “At first, we didn’t know what to do. There was talk about splitting the space out front, and our lease was up in October.”

Nicole said, “There was a moment before we re-opened this spring when I said to Cristina, ‘We really need to talk…It was very emotional. There were a lot of tears. We wondered if we should close this chapter.”

But Cristina, 28, who married Daniel Hanchett a month ago, said, “It was always our dream to have a market and have more space, even before COVID-19 hit.”

The market and gift shop features “everything locally, and all of our dry products are organic,” Cristina said. There’s local honey, jams and jellies, and special blend teas. There’s clothing and candles and kitchen items and handcrafted greeting cards.

“We want to match the season,” Nicole said. “Right now, we have fresh squash and Indian corn. We want to keep things local and organic.”

And, Cristina said, “we’re doing more cakes and cupcakes, things we wouldn’t normally do, now that we have the space to present them nicely.”

A downtown fixture since 2015, when it moved from Lake George to South Street, Juicin’ Jar moved to the 16 Exchange Street in 2016.

Cristina and Nicole now have a three-year lease with building owner Nancy Scumaci, a nutritionist and real estate investor from Bolton.

“From the moment we met Nancy, she has been so patient and understanding,” Nicole said. “And Ann helped us modernize and make the market and gift shop more our style.”

Nicole’s boyfriend, Ryan Darfler, and Cristina’s husband Daniel Hanchett, “helped us with the remodeling and construction and heaving lifting,” Cristina said.

Since reopening in the expanded space, “the community has been so positive and supportive. Our customers are like family,” Nicole said.

As the pandemic continues, she said business “is challenging. Every day is unknown. But we’ve been open for two weeks now, and it’s been very steady. We have a wonderful base of regular customers.”

Cristina said, “It seems like this was meant to be.”

Juicin’ Jar
Website / Facebook / Instagram

GORDON WOODWORTH

A South Glens Falls native, Gordon Woodworth is a respected and well-connected voice of the community. As a journalist, he has covered the Glens Falls region for more than 20 years. Read his full bio here, and click here to follow along with him on Facebook - he’s always reporting!

My Glens Falls: Danielle Grasmeder

We’re chatting with Danielle Grasmeder this week! She’s sharing the reasons she returned to Glens Falls after graduating from college, her favorite holiday memories in the city, her pup Stella’s go-to stops at the Glens Falls Farmers Market, and lots more!

Tell us about yourself!

My name is Danielle Grasmeder and I have lived in the Glens Falls/Queensbury region since I was 5 years old! I turned 25 on October 1st (so that means a solid 20 years here!) and currently work for Morgan Stanley in Glens Falls as a Registered Associate. You may know my parents, Kathy and Dan Grasmeder, as they work for Morgan Stanley in Glens Falls as well.

I am a proud member of the Glens Falls Rotary Club and love to spend my time volunteering with people who value “Service above Self” as much as I do. I have an 8 month old German Shepherd, Stella, who loves to go to the Farmer’s Market with me every Saturday in the pavilion and get her fill of hot dogs from Pa’s Pistols, treats from Battenkill Creamery, and (her favorite!) weekly pumpkin “pup cups” from Buddy’s Barkery!

On Life in Glens Falls

Glens Falls is where I grew up. I honestly always pictured myself coming back here post-graduation, settling down and contributing to my local community in every way that I could. It seemed like the logical next step after college. Graduate, then come back to the place that shaped me into the person I am. I feel that I can return the favor and help to improve and preserve the amazing community that influenced me!

My family has lived here for 20 years (my little sister Gabrielle was in a baby carrier when we moved here!) and I met my boyfriend of 8 and a half years, Mike Valente, at a Queensbury Middle School Dance! He has also lived in the Glens Falls Region his whole life and agrees that staying in the Glens Falls area is just what we were supposed to do! Mike got a job working for Lehigh Hanson Cement in Glens Falls and it felt like everything fell into place for us.

There are so many things that keep me here: my family, my friends, my job, and the community. But one of the best things about our community is the changing of seasons! I am telling you, it is just not the same other places! I went to SUNY Oswego to obtain my bachelors degree in Marketing and trust me, the trees are nothing like what they are here. Also, just drive through the community and look around! We are in the most idyllic spot, surrounded by mountains! Have you been driving and just taken a moment to look at the trees as you go down Glen Street or Warren Street? The colors of the trees are incredible. I so thoroughly enjoy my drive to work, especially right now, because of the beautiful fall colors! People literally drive to our community to come see the beauty of Autumn and I think we are so incredibly blessed to be living in a place where the seasons change like they do here!

Mike and I bought our first house in April of this year. It is a beautiful home in Hartford approximately 20 minutes from downtown GF, so I have about a 20 minute commute to work. We have 12 acres of land and it is a dream come true. I’m still trying to convince Mike to let me bring my horse home, but in the mean time our dog Stella loves to romp around our fields and stretch her legs! We love that Glens Falls is so close! You literally have the best of both worlds where we are. The hustle and bustle of a small city and the wide expanse of farm country just 10-15 minutes away. Can’t get much better than that in my opinion.

Some Glens Falls Favorites

My favorite thing about Glens Falls is the fact that there are so many different shops, businesses, and other things going on that you really can spend a whole day here and still not see or do everything. I wish more people knew the rich history of some of the older buildings in Glens Falls. For example, the building I currently work in used to be a carriage house! It housed livery horses and carriages and still bears some remnants of that time to this day! There are so many beautiful buildings with incredible pasts and it’s amazing that we can hear about and experience them today.

A Perfect Glens Falls Day

A perfect day in Glens Falls would start with breakfast at SPoT or Spektor Coffee. I love SPoT’s chai lattes and they make this wonderful white chocolate blueberry latte in the summer that is heavenly over ice! For breakfast there I will usually get the breakfast burrito and a white chocolate pumpkin cookie. From Spektor I am a huge fan of their land and sea eggs benedict. Their smashed potatoes are literally to die for!

My sister, mom and whoever else I have with me will usually come with Stella and I on our weekly trip to the Farmer’s Market every Saturday morning. Our favorite stops include The Food Florist, Battenkill Creamery (where they always have treats waiting for Stella), The Argyle Cheese Company, Pa’s Pistols (where there are always hot dogs cut up and waiting for Stella), Lake George Distilling Company and (Stella’s favorite stop) Buddy’s Barkery for her weekly Pumpkin Flavored Pup Cups!

Lunch would probably be had at Rachel’s Spice Cafe (their Snapdragon Panini is literally the best!) and then we would let Stella romp around in City Park and maybe visit The Lake George Olive Oil Company for gelato and olive oil (and to visit my little sister while she is working there!). Then we would hit Laura’s Vintage for some shopping (they have such cute clothes!) and Minky Mink!

For happy hour, we would be sitting outside at Farmacy and ordering some sort of amazing cocktail that they have. In my opinion if you want incredible drinks made by a master bartender there is no other place to go besides Farmacy.

Dinner is at Mikado, no question. I think they have the best sushi in the Capital Region, honestly. They know my family and I as we are regulars and we go for sushi every Friday! We usually start with a dumpling soup in miso broth and our favorite sushi roll is Larry the Lobster. The trip would not be complete without a Pretty Princess drink for me either! It is the best!! And if you don’t like sushi I recommend their shrimp tempura udon (it’s a noodle soup with shrimp tempura you can add in).

For date night, Mike and I have frequented Raul’s (fish tacos and margaritas!!), Mi Rancho (margaritas and Texas fajitas!!), Farmacy, and of course Mikado! We would really like to try Radici but have not been able to get a reservation to get in! Speaks volumes about how amazing the food is when you can’t get a reservation! We hope to try it soon!

On the Past

My favorite memories of Glens Falls are during Christmas time. I remember when I was a little girl and they had a horse drawn carriage giving rides up and down beautifully decorated and snow covered Glen Street. As a horse crazy little girl it stuck in my mind how amazing it was to see this beautifully decorated carriage with two big black percherons and wreaths wrapped around their necks trotting proudly up and down the streets of my little hometown. That was a wonderful night with my family. We had just gotten our Christmas tree and were in town grabbing hot chocolate and cookies (I think my parents totally knew what was going on and wanted to surprise me!). It is one of my favorite memories.

Another of my favorite memories is working with the WAIT House for the Morgan Stanley Christmas Initiative. Two years ago we helped a family that was really in need (child and mom needed really basic things like dishes, hairbrushes, socks, boots, coat, snow pants, etc.) and they were so much fun to shop for. When we dropped everything off at their house, Mom cried and hugged us and told us how thankful she was that we had given her and her son such a beautiful Christmas. We had also bought her and her son Christmas dinner and she was so thankful as she had thought that would not be an option for them that year. It was so much fun to bring them a Christmas (with the help and generosity of my amazing co-workers) that they will remember forever while making sure all of their needs were met!

On the Future

I think the next thing that should come to Glens Falls are some tech companies! We have the makings of a bustling little metropolis and one of the few things we are missing are tech companies to really round out Glens Falls’ “ resume”. We have financial firms, law offices, restaurants, the paper plant, cement plant, the marketing firms, and I think all that’s missing is those businesses!

I would also love to see some dog themed stores come in to town. I think those would be a huge hit as everyone always loves to walk around town with their dogs!

I am so glad to live in Glens Falls and feel blessed to have such a strong community behind me. I am so proud of where I live and can’t wait to see what happens as we continue to progress!

Back in the Day: Roller Skating Craze

The “roller skating craze” wheeled into Glens Falls in early 1884, and, for a time, not even a “Great Fire” could deter the “healthy exercise and innocent amusement” trend.

“Roller Skating is apparently destined to become the most popular sport in Glens Falls,” The Morning Star reported, not to mention the inspiration for poetry.

“Twas Tuesday last, the floor like ice. She started fast, and looked real nice. One foot flew out, with a spiteful spot. She gave a shout, and down she sat,” one local versifier mused.

Glens Falls Opera House, home of one of the city’s first roller skating rinks, circa 1884 • Courtesy of The Chapman Museum

Glens Falls was not an enigma.

Some 30,000 roller skating rinks opened around the world in 1883 and 1884.

But the fad was short lived, at least for that era.

About two years later, The Morning Star would proclaim, “Roller skating has had its day.”

Residents of all ages and occupations became preoccupied with the sport. 

“Merchants, salesmen and others whose employment produces a strain on their nervous system find roller skating conducive of much good in furnishing cheap and healthful physical exercise.”

Yet there were risks.

“The roller skating craze is invading the precincts of our homes; it distracts the businessman, and has completely upset the usually demure housewife and maidens,” The Morning Star reported. “One of the effects of the craze was seen in a Glen Street store yesterday when a heavy-weight clerk, experimenting on a pair of new skates, lost his equilibrium and sat down rather unceremoniously in the presence of some lady customers.”

Nevertheless, “many distinguished” Glens Falls clergy authorized roller skating during Lent, provided skaters did not skip church services, even though clergy in other regions of the country condemned skating as being too much like dancing.

“It’s approval, through the clergy, rebounds to its honor,” The Glens Falls Daily Times reported.

The local fad started when W.D. Maxwell, an out-of-town promoter, arranged to offer roller skating sessions, beginning March 2, at Meredith B. Little Opera House on Warren Street, one of two prominent auditoriums in Glens Falls.

“Good music will be in attendance. A small admission fee will be charged on the opening night – ladies free.”

Shortly after that, The Glen skating rink opened at Glens Falls Opera House on Glen Street, just north of the Glen Street hill.

Glens Falls Opera House • Courtesy of The Chapman Museum

A third roller skating rink, apparently short lived, opened at a vacant storefront at 104 Glen St.

The enthusiasm spread around the area.

“The (Warrensburg) town meeting excitement is lost in the prospects of a roller skating rink in town,” the Warrensburg correspondent reported in The Morning Star.

Bradley Opera House in Fort Edward began offering skating March 13, with about 75 skaters turning out.

Skating rinks opened at the Wilbur building and at Middleworth Hall at Sandy Hill, now Hudson Falls, and elsewhere in Washington County.

“The roller skating fever struck Argyle on Friday the 21st (of March), … since which time people of all ages have been seen approaching the town hall with light, elastic step and smiling, joyous countenance,” the Washington County Advertiser reported. “But, alas, the bandaged head and halting gait on the homeward trail told another tale. The epidemic will doubtless soon be over.” 

Within months roller skating rinks would open in Chestertown, Fort Ann, Saratoga, Schuylerville, Port Henry, Watertown, and Amsterdam, some of which were operated by Glens Falls entrepreneurs. 

The propensity of rinks led to competition.

The manager of the rink at the Wilbur building at Sandy Hill offered free round-trip excursion sleigh transportation from downtown Glens Falls.

Other rinks staged special events such as professional trick skating performances, masquerade parties and potato races – in which a bushel of potatoes was placed on one end of the rink, and an empty basket at the other.

The skater that successfully carried the most potatoes from one basket to the other won.

Roller skating in Glens Falls was temporarily halted when the “Second Great Fire of Glens Falls” swept through downtown on April 28, 1884, destroying Meredith B. Little Opera House and Glens Falls Opera House, among other buildings.

But roller skating would not be stopped for long.

An out-of-town investment group already had plans in the works for construction of a new rink, designed specially for roller skating, at the corner of Wait and Horicon streets.

“The floor will be of yellow birch, which is considered the best and most durable that can be procured,” The Morning Star reported. “The interior will be conveniently arranged, modern style, and lighted with gas throughout.”

Japanese lanterns were hung, bunting put up, and a 13-piece brass band hired for the July 3 grand opening, that featured a trick, fancy and acrobatic skating demonstration by the Nicholas twins of North Adams, Mass.

Between 150 and 200 skaters turned out.

Other nights the rink would draw as many as 250 skaters.

Two other short-lived rinks – The Glen on Warren Street and The Bijou in the Crandall Block, opened in late 1884 or early 1885.

Like Humpty Dumpty in the nursery rhyme, the rink at the corner of Wait and Horicon streets had a great fall.

A year or so after the opening, the owners stopped paying their bills.

“It was run under competent management for some time, but when the roller skating craze commenced to wane, the building was sold at public auction,” The Morning Star reported.

Mrs. M.A. Gould, who owned the land the skating rink was built on, was the buyer.

Gould’s daughter, for a time, attempted to keep the venture operating as a roller skating rink, but the building fell into disrepair.

In early 1887, village officials condemned the building, and on Feb. 27 the roof collapsed around 1 or 2 a.m. due to the weight of heavy snow, and the building had to be demolished.

During its short run, roller skating brought new revenue to area theaters, as roller skating sessions filled nights in between theatrical productions, nights on which the theater otherwise would be dark.

But in the long run, roller skating damaged theater floors and competed with other forms of entertainment.

“The Middleworth Hall floor, which cost between three and four hundred dollars, was of the very best quality of Georgia pine, and which was considered the best floor for dancing purposes in this section of the country, is completely ruined by the roller skating,” the Washington County Advertiser reported.

Whitmore & Clark’s Minstrel Company disbanded in 1884, ending its season $2,000 in the red – the equivalent of about $53,000 in 2020 dollars – the first year the company lost money.

“The company was a strong one, but the skating rinks everywhere took all the change there was laying around loose,” The Morning Star reported.

Skating was blamed for siphoning off revenue from other businesses, such as a barber in Sandy Hill who had to lay off help.

“He alleges as a reason that the young men who heretofore got shaved two or three times a week now only shave once and spend their money at the rink.”

—————

Sources: The Morning Star Feb. 29, March 5, 8, 14, 15, 20, 22, 24, 29, April 1, 5, 8, 16, 29, June 11, July 3,4, 1884; Jan. 10, 1885; Feb. 25, 1886; Feb. 28, 1857; Glens Falls Daily Times March 11, 1884; Washington County Advertiser, Fort Edward, March 14, 26, 1884

MAURY THOMPSON

Maury Thompson was a reporter for The Post-Star for 21 years before he retired in 2017. He now is a freelance writer and documentary film producer specializing in regional history. Thompson is collaborating with Snarky Aardvark Films to produce a documentary about Charles Evans Hughes and the Adirondacks, which is expected to release in September 2020. See the trailer here. Read his full bio here.

The Weekender: October 23-25

Happy weekend! Hope you’ve got a fun fall weekend on tap. We have a feeling we’ll have a rake in hand for at least a few hours of it, and we’re hoping to squeeze in a few of these things too:

VOTE: Do you have a plan to vote yet? Early in-person voting for Warren County residents starts this weekend at the Warren County Municipal Center and runs through Sunday, November 1 with lots of flexible hours so that you can get over there and get it done ahead of time. Of course, you can still vote at your usual polling location on Election Day, too. Get all the details here!

Halloween Houses: Everyone seems to be stepping up their Halloween decorations this year and we are here for it! The Downtown Collaborative put together a map of some of the best dressed houses in the city, so pack up the car with some sweet treats, cruise around to enjoy the Halloween Houses, and vote for your favorite here.

Pumpkins & Pints: Speaking of Halloween, we’re loving this idea of pumpkin carving - adult style - over at Slickfin Brewery in Fort Edward. Enjoy a couple of beers and a classic horror movie while you carve, and wrap things up with a costume contest. Get the scoop here!

Juicin’ Jar: They’re open in their newly expanded space with a newly expanded line of goods including a market and gift shop! Can’t wait to check it out - sneak a peek here and stay tuned for our first look next week!

Have a great weekend!
Bri + Tom

Guiding Yachts and Cargo Vessels Across the Ocean - From Glens Falls!

One of the world’s leading weather forecasting companies is based on Warren Street in Glens Falls.

Weather Routing, Inc., occupies most of the second floor of Peter and Suzanne Hoffman’s Warren Street Square building. It employs 42 people, 41 of them meteorologists, who guide yachts and cargo vessels traveling the world’s oceans.

“In this area, we are not as well known because we’re not a business where locals would come to us for a forecast,” said Jeremy Davis, operations manager for the yachting division and senior meteorologist. “Not a lot of people here know one of the world’s leaders in weather forecasting is right here in Glens Falls, and 40-plus meteorologists work here, which makes a huge impact on the local economy.”

Jeremy Davis

Founded in 1961 in New York City by Bill Kaciak, Weather Routing has been in Glens Falls for about 35 years, the last 10 on Warren Street. The company is now owned by Peter Wirfel, formerly of South Glens Falls, who was a Weather Routing employee before buying the company in the late 1980s.

“We do a lot of different things,” Mr. Davis told Glens Falls Living. “In the yachting division, we forecast for yachts, sailboats, races, regattas and marinas worldwide. We’re doing more with people who own yachts, people who charter yachts, people that go sailing, from families all the way up to larger yachts owned by people who are household names.

“…The commercial side is the larger side. It’s more than half of our business…Cargo ships, freighters, tankers. They could be transporting anything anywhere across the world. It’s all the stuff that everybody needs. It’s the lifeblood of world commerce. It’s not something that a lot of people think about, all the stuff that goes back and forth, but even the road salt in Albany for the winter comes from Brazil.

“…We’ll find the best date to go and the best route to take. We’ll look at tropical systems, are there other kinds of bad weather, should they cancel the trip, and give them a detailed report over the phone or in writing so they can make the best possible plans.

“…While they are out at sea, we’re in constant communication with them. Communication is a lot easier and cheaper now than it used to be with email. Twenty years ago when I started here, it was a lot of satellite faxing which would cost $60 to send because it was over a satellite phone, and they would time out after eight minutes at $6 a minute.

“Now email is on almost every vessel. Communications are a lot easier and cheaper. But clients will call or email us from all over the world and it’s all done from Glens Falls, which is pretty amazing. We’re talking to people from all over the planet every day.”

Mr. Davis said “The yacht side has been growing, and the commercial side has really been growing the last five years. We strive to be really personal with our clients, really efficient. Quick responses, they really like that. They like that they can reach humans any time, day or night. That’s not always the case these days.”

He said his job makes for easy small talk at parties.

“Most people are always fascinated by what we do here because it is so different,” he said. “Most people haven’t heard of marine weather forecasting. It’s a niche service. But the cool thing is it gives you a lot to talk about because people find it fascinating. When you have a national story like a hurricane, we’re on it. We’re being affected by it in our office.”

What drives him?

“I love the challenge of it,” Mr. Davis said. “Every day is different, and it’s never boring. I like to figure out the strategy to best help our clients. And the other thing I enjoy is getting to know a lot of our clients. We get to know their vessel and get to know them on a personal level as well. And we get to talk to people around the world. We kind of become a global citizen in a way.

“As a kid, I loved tracking hurricanes and tropical storms, and would watch the Weather Channel, and now I get paid to do that. That’s pretty cool.”

Weather Routing, Inc.
Website

GORDON WOODWORTH

A South Glens Falls native, Gordon Woodworth is a respected and well-connected voice of the community. As a journalist, he has covered the Glens Falls region for more than 20 years. Read his full bio here, and click here to follow along with him on Facebook - he’s always reporting!

My Glens Falls: Meg Diehl

We caught up with Meg Diehl this week! She shares what brought her back to the area after being away for years, the one place in the city that her mom would let her drink soda as a kid, a great idea for a future city event, and more!

Tell us about yourself!

I’m Meg Diehl. I’m a Culinary Arts Instructor for SUNY Adirondack at Seasoned restaurant. I’m also the co-owner and operator of Prepped and Ready Catering Co, and Whisk and Wine LLC, offering private cooking classes, catering, in-home service, events, weddings, and pop up restaurants.

On Life in Glens Falls

I grew up in Bolton Landing and have enjoyed living, working and playing in this area for over a decade. I traveled when I was younger, moving to western New York for college and then to Wyoming after college to ski, hike, and play. I settled in New York City to attend culinary school and was eventually drawn back to the area to work with my family on our farm and to forge a new culinary path and career in this area knowing that the greater Glens Falls region was changing and evolving as well as becoming more in touch with the new ideas and aspects of the culinary world.

I currently live in Brant Lake with my husband, and we are in the process of building a home in Bolton Landing.

Some Glens Falls Favorites

Besides Seasoned, my incredible culinary students, and the wonderful opportunities that SUNY Adirondack affords not just my students but the larger community, I truly love The Hyde Collection. The Historic Home and permanent collection as well as exhibits, events, learning opportunities, and much much more are not only invaluable to our community, but invaluable to the art and history world as well.

The Chapman Museum also has a very special place in my heart, offering such beautiful insight into the past alongside its preservation of the local Glens Falls area and surrounding towns through the lens of Seneca Ray Stoddard and many other influential figures from our area.

A Perfect Glens Falls Day

My morning starts at Spektor Coffee. I need my coffee. I love the Crandall Library so maybe I’d take some time and peruse the stacks, keeping in mind I only have so many hands to hold the books!

For afternoon snack time, I would love to see my students in action at Seasoned restaurant, enjoy a delicious lunch (or dinner for that matter), a glass of wine, and get to see stellar students doing what they do best.

After that I’d hit up The Hyde or The Chapman. Then cocktails and more snacks at Farmacy so I could see alumni student Dave Macintosh in action serving up wonderful creations.

If there are any events happening in town, I try to squeeze them in too, like shows at the Wood Theater, Adirondack Theater Festival, guest speaker presentations at galleries or museums, movies, music and more.

On the Past

When I was young, my mom and I had season tickets to the Red Wings! I remember bundling up and going to the rink, smelling the ice, and getting to drink soda, which was forbidden in our house but hockey games were a special occasion. I got to know the players and coaches, have vivid memories riding the zamboni, and so much more.

On the Future

I would love to see a bookstore, more, and diverse restaurants, as well as a historic homes tour. Those are things I love in other small towns around the area and something I would love to see in Glens Falls.

The Weekender: October 16 - 18

Happy weekend! Peak colors, sunshine, and hopefully a little relaxing in our future. If you need a couple of ideas for the weekend agenda, here’s a few that caught our eye:

Abby’s Cookie Jar: We’ve all been waiting for a place downtown where we can grab something sweet after dinner, right?! Enter Abby’s Cookie Jar - opening this Saturday! We’re psyched to see that she’ll be offering cookies, coffee, chocolate and more - and classes, too! Grab the details here.

Halloween Scavenger Hunt: Seen any ghosts downtown?! The Glens Falls Collaborative has hidden cut-out ghosts around the city - if you’re able to find all ten (and snap photos of each one), email your pictures to ourglensfalls@gmail.com and you’ll be entered in a raffle to win a gift certificate for $25 to the Glens Falls business of your choice! Get the full scoop here.

Moreau Lake State Park: Have you been recently? We popped over this week for a quick photo shoot and the colors were amazing. Such a gem in right in our own backyards. Pack a picnic and enjoy lunch on the beach or head for a hike (here’s a trail map). If a guided hike is more your thing, we stumbled across this event on Sunday (and it appears it includes cider donuts!).

Walk to End Alzheimer’s: Saturday looks like a beautiful day so why not get out and walk for a good cause? As with many other events this year, the 2020 Walk has gone virtual, but we’re hoping to see lots of folks out and about helping to raise money to end Alzheimer’s. Get the details and sign up here.

Have a great weekend!
Bri + Tom

SUNY Adirondack Culinary Arts Program Thriving

SUNY Adirondack’s Culinary Arts Program is thriving despite the challenges of COVID-19 restrictions.

“We’ve got 59 students in the program right now,” says Chef Matthew Bolton, the senior faculty member for the program. “On average, I think the most I’ve had in the eight years I’ve been here is 72 students. Given the pandemic, you can’t go wrong with 59 students.”

Chef Matthew Bolton at Seasoned

All of the classes are at 14 Hudson in downtown Glens Falls, where SUNY Adirondack leases 8,000 square feet and has its 80-seat restaurant, Seasoned.

“The students have been really receptive and really compliant…We have adapted to the new normal — wearing a face mask every day, all day. 

“If the students need to taste something, we’ve made a designated corner where they go, about 15 or 20 feet away from each other, and can slide their mask off and taste. Because obviously they’ve got to taste and season before they can call their dish complete.”

Seasoned is now open for lunch and dinner on Wednesdays and Thursdays. Lunch is from 11:30 a.m. to 12:30 p.m. Four-course dinners featuring local foods are 5:45 to 7 p.m. For reservations, call 518-832-7725, email culinary@sunyacc.edu or go online at www.sunyacc.edu/culinary-arts-center-reservation.

Lunch is $15.95, $9.95 for children 12 and younger. Dinner is $26.95, $18.95 for children 12 and younger.

Meals this week feature appetizers like chilled grilled shrimp with charred peach and spicy pepper relish; roasted root vegetables; pumpkin soup; carpaccio of beef with truffle salted cherry tomatoes, and fresh salad.

Entrees include Moroccan rubbed lamb with sweet potato puree and baba ganoush; citrus-marinated beef skirt with jalapeño pickled carrot puree and roasted potatoes; stir-fried garden vegetables with marinated tofu and rice noodles; and roasted white fish with apple relish and basmati rice.

The restaurant opened last week, and will be open Wednesdays and Thursdays through Nov. 19.

“Usually we do 11 weeks, but it’s only seven weeks this semester,” Mr. Bolton said. “I shaved it down. Normally we go a couple of weeks after Thanksgiving, but given the insight from the scientists, we figured shutting down right after Thanksgiving break would be in our best interest.”

Last week “went well. We did four for lunch and about 16 for sit down dinner and a take out order for [SUNY Adirondack] President Kris Duffy. We are always slow the first couple weeks until the buzz gets out.”

Chef Bolton, a 2004 graduate of the school’s culinary arts program who for 14 years was a sous chef and executive chef at the Friends Lake Inn in Chestertown, says he has a good mix of students this year.

“It’s a pretty diverse mixture,” he said. “One of the many great things about my job is I meet people from all walks of life, and of all ages. It’s 17 and 18 year olds fresh out of high school, and students who are older and who have been in the industry for a long time or maybe looking for a career change. I also get retirees, doctors and lawyers, who always loved to cook and wanted to take some professional classes. It’s very diverse. Our median age range is 18 to 30 but there’s always a couple of older students.”

The restaurant “is the meat of the program. I pushed really hard to make sure we could have in-person classes this semester, especially after going online last spring and the fact that not everyone has the same equipment at home. 

“When we’re open and running the restaurant, it gives our students that real hands-on experience. I cycle them through each station so everyone gets a chance to grill a couple of times, sauté a couple of times, do desserts a couple of times. Even if that’s not what they want to do with their career, this way they get the opportunity to see if they actually like it or not.

“…And we get to network with a lot of local farmers and producers. I try to keep everything local in the 518, so all of the ingredients we have, except for the seafood, which comes from Boston every couple of days, are all grown locally. A lot of it is grown right on our main campus in our sustainable agriculture program.”

Glens Falls, he says, is a “culinary town, which provides great opportunity for our students and the restaurants.”

The pandemic has brought about changes in the restaurant industry, which Chef Bolton has incorporated into the curriculum. Things like “double dipping with ingredients, seeing what you can do using the same ingredients multiple times to make it different and interesting. And being adaptable with different ingredients. 

“I call on my farmers every Sunday and tell them whatever they didn’t sell at the farmers’ market or their seconds or uglier stuff, just drop it off on Monday and we’ll figure out something to do with it. We’re just really trying to maximize our local economy by buying local. And it’s a great teaching tool.”

Seasoned
Website / Facebook

GORDON WOODWORTH

A South Glens Falls native, Gordon Woodworth is a respected and well-connected voice of the community. As a journalist, he has covered the Glens Falls region for more than 20 years. Read his full bio here, and click here to follow along with him on Facebook - he’s always reporting!

New Addition: Georgia Louise Mansman

What did you do this summer? Well, Natascha Pearl-Mansman gave birth to a beautiful baby girl AND opened a doughnut shop - no big deal ;) We caught up with Natascha of Darling Doughnuts and her husband Joe to find out all about their newest addition, Georgia Louise. Read on for their sweet story, including how they shared the news with family (hint: with a doughnut pun, of course!).

Photo: YM Photography

I’m Natascha Pearl-Mansman and I live with my husband Joey Mansman, our two beautiful daughters Clementine and Georgia, and our two cats Oliver and Mischa close to downtown Glens Falls. I own Darling Doughnuts in Saratoga, and Joe manages a retail store in Albany and plays and records music with his band (Joe Mansman and the Midnight Revival Band). I love that we live in walking distance to schools, shops, parks, and playgrounds, and are able to enjoy so much of what Glens Falls has to offer without even having to get in the car - when the weather permits of course. Both Joey and I have lots of family close by, and we live in a duplex apartment next to Joe’s brother, his wife, and their child - so we have excellent neighbors! If and when we are able to purchase a house someday I’d love to stay right in our neighborhood. 

Photo: YM Photography

On Sharing the News

Funny story - my mom was asking if we were thinking about having another child, but then said we should wait since it would be a really inconvenient time with my store opening - and I said, well that’s funny because I’m actually pregnant now! The universe has a really interesting sense of humor it seems, and we ended up opening the store just a few weeks after Georgia was born. When I told Joe he didn’t seem surprised since he said he had seen prenatal vitamins in the bathroom - but I was still taking them since I was still nursing Clementine at the time! 

Photo: YM Photography

On Finding Out the Gender

When I was pregnant with Clementine I was convinced we were having a boy, so it was a big surprise when they told us we were having a girl! We had only agreed upon a boy’s name, and Joe was in California for work at the time, so I called him from the office and gave him the news. This time around I just knew we were having another girl, so it wasn’t much of a surprise when it was confirmed at my ultrasound. Joe was unable to attend most of my appointments during this pregnancy because of Covid, but was able to support me during the birth - which at one point seemed uncertain with all the new regulations! Being pregnant during a pandemic was nerve-wracking to say the least - but I was thankful for all the extra time we got to spend together before Georgia was born. 

Because I was pregnant during lockdown, we didn’t have a gender reveal or shower or anything, but I did share the news with our friends and family in the best way I knew how - with doughnuts! I made letter doughnuts that spelled ‘oh baby!’ with a ‘dad’ doughnut, a mini doughnut for Clementine, and a ‘pregnant’ doughnut for myself - with a pun ‘our family is getting a hole lot bigger’. 

Photo: YM Photography

All about Georgia

Georgia Louise Mansman was born on July 3, 2020 at 10:20pm after less than 5hrs of active labor. I was not expecting such a quick birth as I was in labor with Clementine for 36 hours! The nurse had just left the room for a moment when I suddenly knew it was go time - Joe hit the emergency button and no less than 8 people immediately came rushing in and Georgia was born barely a minute later. She was 6lbs 3oz and 18” long. Everyone thought she’d be born on the 4th of July but she surprised us all! 

I love how much of a personality she has already, and how different she already is from Clementine. It’s amazing to me that two babies that I’ve grown and birthed could be complete opposites of each other. 

Honestly, my favorite thing to do together is nap! I only have one day off from the shop each week, so on Mondays the girls and I stay in our pjs all day, order takeout, and if I’m lucky we all take a nap! 

On Naming Georgia

Joe and I have very different tastes in names, but we both liked the idea of a name that could be shortened to ‘Jo’ as a nickname. He didn’t like Josephine and I didn’t like Johanna, and somehow we stumbled upon Georgia and it just felt right! 

Photo: YM Photography

On Parenthood

My favorite part of parenthood so far is just how much joy it brings to our daily lives. It reminds me of that scene from The Grinch where his heart ‘grows three sizes’ - I feel like my heart has grown with each baby and I’m filled with so much love for them. The most challenging thing has been trying to juggle all of the responsibilities - between the two kids, two cats, the apartment, our jobs, and everything else it’s hard to find any time for ourselves - and let’s just say there’s more than one pile of laundry waiting to be folded laying around! 

Being a parent has taught me that I’m capable of so much more than I ever thought possible. It’s motivated me to follow my dreams, work harder, and set a good example for them. Since becoming a parent I’ve definitely became more confident in myself, and more able to live in the moment and appreciate the little things. 

On the Future

I’m most looking forward to watching the girls grow up together - they’re going to be quite a pair! They’re three years apart so right now they don’t have a whole lot in common, but when they’re older that difference in age won’t seem so big. Clementine is always saying that her baby sister is her best friend, and I hope it stays that way! 

On Good Advice

The advice to ‘sleep when the baby sleeps’ is something I used to roll my eyes at - when Clementine was a baby her naps are when I used to get work done around the house. But this time around on the rare occasion that both girls are sleeping, you can bet that I’ll be sleeping too, the laundry can wait! 

My advice for new parents is just to really hold on to these moments - being a parent is incredibly hard but so rewarding at the same time, and they grow up SO fast. Also - don’t be afraid to ask for help! I relied so much on the wisdom of my parents and friends who were already parents to get me through - whether it was answering my silly questions (is this normal poop??) or giving me a shoulder to cry on (if you’ve had a baby with colic, you know!).  

A Dream Night Out

Admittedly chances for a night out are extremely rare these days, but if we were able to I’d love to walk down to Farmacy and dine outside before it gets too cool out! The food and service are always excellent, and now that I’m not pregnant anymore I could even enjoy a cocktail! 

hide-ad

The New Additions Series is made possible by Glens Falls Hospital.

At Glens Falls Hospital, we know how special that first touch with your newborn is. That’s why we’ve taken strides to provide the most intimate, state-of-the-art accommodations for delivering your little bundle of joy at the Joyce Stock Snuggery.

Thank you for supporting the businesses and organizations that support Glens Falls Living!

The Weekender: October 9 - 11

Happiest weekend! Lots of festive fall events on the calendar this weekend and a little taste of Halloween, too! Here’s what looks good:

Ghouls in the Garden: Toadflax Nursery is prepping for a wicked good time (see what they did there?) this weekend with a haunted greenhouse, crafts for the kiddos, a pumpkin carving contest, a bonfire, snacks, oh, and beer from Common Roots, too! Grab the scoop here. 

Movies in the Pumpkin Patch: Washington County Fairgrounds is hosting a full weekend of socially distanced movies to benefit The Salvation Army of Warren, Washington, and Saratoga Counties. Bonus: you can grab dinner and popcorn from their food truck corral before the show! And they’ve picked some classics to show, including Jurassic Park and Ghostbusters! Get the details here. 

Fall in Love with Maple Tour: Since we all missed out on Maple Weekend this spring due to COVID, we were psyched to see a Maple Weekend on the calendar this weekend! Take a ride, peep the leaves, and sample all sorts of maple treats from area farms. Details and a listing of farms here!

Landscapes for Landsake: We loved attending the popular Landscapes for Landsake art exhibit/sale and getting to know more local artists last fall, and this year they’ve transitioned to an online event due to COVID. Grab a glass of wine, peruse the gorgeous artwork, and know you’ll be supporting the Agricultural Stewardship Association (which helps to preserve farmland in Washington and Rensselaer County) with any purchase. Shop here starting Saturday.

Have a great weekend!
Bri + Tom

P.S. Hocus Pocus is playing at the Glen Drive In this weekend. Just sayin’.  

Back in the Day: Joseph's Diner

In early March 1969, about 300 school lunch workers from Warren, Washington and Saratoga counties attended an in- service training at Queensbury High School.

The session included a lecture about “Nutrition and the Type-A Lunch,” a film strip about “Improving Teen-Age Nutrition,” and a demonstration of the new Hobart food cutter.

Joseph’s Open Air Fruit and Vegetable Market • Photo courtesy of The Folklife Center at Crandall Public Library

At the end of the session, Saseen “Doc” Joseph, of Joseph’s Diner on Warren Street in Glens Falls, cooked and served attendees a Lenten fish fry.

Fried breaded haddock, sold by the pound and “cooked while you wait,” was the signature take-out special at Joseph’s Diner from 3 to 6:30 p.m. every Friday, and every afternoon during Lent.

Over the years, a more gourmet style of fish would be added to the menu, served table side in a cast iron skillet instead of to go.

In 1996, chef Jeffrey Joseph, third- generation co-owner, won first place in a national culinary contest for his recipe for Trout Adirondack – trout filets sautéed with peppers and potatoes in a sauce of vermouth and heavy cream, served with corn on the cob.

For nearly 40 years, Joseph’s Diner, later Joseph’s Restaurant, was a popular eatery on the city’s East End, located at the building that now is the Hometown Real Estate office and retail plaza.

“If you’re looking for generous portions of great food at reasonable prices, it’s hard to beat Joseph’s Restaurant in Glens Falls,” Post-Star restaurant reviewer Marcia Corliss Johnson wrote in 1987.

Daily specials in 1970 included ground beef steak, onions, mashed potatoes and gravy for $1 on Nov. 4, hot ham sandwich with mashed potatoes for $1 on Oct. 28, and creamed chip beef with mashed potatoes for $1 on Oct. 6.

$1 dollar then is the equivalent of $6.54 in 2020 dollars.

Joseph’s Diner Ribbon Cutting • Photo courtesy of The Folklife Center at Crandall Public Library

Some from Generation X may remember the annual free Christmas dinners Joseph’s served at the Glens Falls Youth Center in the late 1980s and early 1990s.

The diner was a hub for social interaction, and a good place to catch the pulse of the community.

In 1975, Doc Joseph “was curious” whether national polls showing support for a federal “bailout” of New York City reflected local opinion. So he put out a ballot box at the diner at and conducted his own weeklong poll. Of 90 customers that participated, 55 were opposed. Another 30 customers supported it and five were undecided.

“According to Joseph, the poll involved a ‘wide cross-section of people’ ranging from gas station attendants to business executives,” Post-Star reporter Ciff Lee reported at the time.

William and Elizabeth Joseph, parents of Doc, opened the diner, with space initially for just a few stools, on Jan. 25, 1960. The Syrian immigrant couple previously had operated Joseph’s Open-Air Fruit and Vegetable Market on Warren Street since the late 1930s.

Joseph’s Open Air Fruit and Vegetable Market • Photo courtesy of The Folklife Center at Crandall Public Library

Doc and his wife Jean bought the business in 1966, around the time of Doc’s father’s death, and the next year renovated and expanded the building, quadrupling the size of the kitchen and increasing seating to capacity to 60 people.

The renovation cost $7,000 – the equivalent of about $55,000 in 2020 dollars.

Mayor James Donnelly cut the ribbon for the grand reopening on May 20.

Another expansion was undertaken in 1974 when Doc Joseph bought and demolished a former laundromat next door to the restaurant in order to expand seating from 60 to 140 people with a separate room for overflow seating and banquets.

An on-site and off-site catering business was established.

Mayor Robert Cronin and 1st Ward Councilman Thomas Wade were among the first customers served coffee at yet another grand reopening on Dec. 18, 1974.

In 1996 Doc Joseph sold the restaurant to his sons, Jeffrey and William Joseph, but Doc continued to manage the catering aspect of the business. Jeffrey was executive chef and William handled the financial aspect.

The restaurant closed in 1999.

—————

Sources: The Post-Star Jan. 25, 1960; Nov. 25, 1966; April 14, May 16, 20, 1967; March 14, 1969; Oct. 6, 28, Nov. 4, 1970; Dec. 19, 1974; April 5, 1987; Dec. 31, 1992; Jan. 17, 1996; Jan. 19, 1997; March 2, 1999

MAURY THOMPSON

Maury Thompson was a reporter for The Post-Star for 21 years before he retired in 2017. He now is a freelance writer and documentary film producer specializing in regional history. Thompson is collaborating with Snarky Aardvark Films to produce a documentary about Charles Evans Hughes and the Adirondacks, which is expected to release in September 2020. See the trailer here. Read his full bio here.

On the Farm: Hicks Orchard

We headed out to Washington County this week to catch up with Dan Wilson, owner of Hicks Orchard in Granville, and find out a bit more about the orchard we all know and love. We chatted about his beginnings in the business, what’s new in the orchard and in the barn, and of course, their famous cider donuts.

How did you get into the business? 

Kind of sideways, actually. My parents were not farmers. My dad was the head of research and development for General Foods down in White Plains in the ‘70s. We lived in Connecticut then, and we moved up here just as I started high school. My parents purchased the orchard in the mid ’70s. 

My parents always had an open door to me. It wasn’t like they expected me to take this over. It took me years of traveling and working in other places, often coming back here for apple season to decide if I wanted to land here. And I did. 

I learned the business by their example, more than anything else. I studied art and psychology in school. There's a lot of opportunities for creativity and art in this kind of environment, designing labels for example, and a lot of ways of study psychology, too. So that all comes into play. 

I learned horticulture from the folks at Cornell. I encourage extension agents to do as much work as they can here because I learned from them … and I have the best eyes in the state on my crop that way, too. 

It's hard to believe I've been doing this for decades, but that's how time goes. 

I love what I do. I think this year, probably more than I have in a long time. We've pared down in staff which puts me in touch with the very fundamental parts of the orchard. For example, I pruned all the trees this year. I made the cider. And though small, we have a really superlative crew, so this year has just been great. 

Dan Wilson

We love what you do, too! I’ve been coming to Hicks every year since I was a kid. You must hear that all the time.

Thank you. We have a great community. Really good people. I just feel really appreciative to be part of a family’s fall tradition. I did a lot of theater when I was a kid. And so, in some ways, I feel like my job is a stage manager. I'm creating this platform for people to have an experience with their families, which is really rich. We’ve even had people propose in the orchard, so this becomes kind of a part of the fabric of people's lives.

I also think there's this kind of visceral quality of how gratifying it is to go to a place and and pick the food from the tree. That is so fundamental. And an experience that is hard to replace. 

How is this year’s crop looking? 

We have a superlative crop this year, which is a bit of a surprise given that it's been a really dry summer. We have nice fruit, good quality, and good size. And and most varieties that people really like are pretty strong. Of course, we’re also making donuts and a lot of fresh cider, and if I can keep enough hard cider on the shelves, we'll have a good supply of that too.

Tell us more about the orchard itself! 

We have around 12,000 trees, and we continue to plant new trees. We are sadly taking out some of the oldest trees in our orchards, that are now over 100 years old, because the trees are kind of falling apart. They're also a lot harder to take care of. When I'm out in the orchard pruning in the winter, it’s the difference between pruning a little tree with hand clippers versus working with a chainsaw. It's really a difference between horticulture and forestry. 

I have this relationship with these trees that have been here for generations before me, so it's really kind of heartbreaking to make that transition. However, these new trees that we’re planting are some exciting varieties and some are coming into production now. It's a little bit of a learning curve working with trellised apple trees that look more like vineyards than orchards, but that's the transition farms go through. 

What’s it been like for you navigating this season in the midst of a pandemic? 

Well, this is our 115th u-pick apple season here on the farm. It's interesting because you think about all the historical events that have transpired in the last 115 years, including another pandemic. We got through that, and so we're figuring out how best to navigate this. 

I think we’re seeing a little bit of a benefit from the fact that there haven't been too many other things for people to be able to do. There's a fair amount of mourning for the fact that there was no Washington County Fair or Balloon Festival. So people are looking for opportunities to get out, and coming to pick apples outdoors should be pretty correctly perceived to be a low risk kind of activity. 

We’ve built a program to be as safe as we possibly can. One of the things we're doing this year, which is new, is that we're offering a couple of midweek incentives for people to come out. Partly because we feel like we're plugged into this community in a in a pretty significant way. And for everything that's going on in this country, the effort to rebuild community, I think is an important one. So we’d like to play a little part in that by by giving back to senior citizens, since they kind of brought us here. So Tuesdays are our senior discount days and we're offering 10% off apples, either picked or u-pick, and fresh cider and donuts. 

On Wednesdays, we're creating the same offer for the broad category of essential workers, which includes health care and emergency workers, but also active military and teachers, so they get the same 10% discount. 

On Thursdays and Fridays, we're open an hour later and we’ll be firing up our pizza oven. Again, we’re offering these incentives and additional hours partly to give back, but also to encourage people to come during the week to help us decompress the number of people here on weekends a little bit. 

Other than the pandemic, what are some of the other challenges you face at the orchard?

We're super dependent on the weather. And we've been really lucky this year. It was such a dry summer. But then we got the tail end of a hurricane that came through and in one day dumped four inches of rain. It wasn't all at once. It was a long all day rain, which is perfect and the one reason we have apples of significant size.

We got lucky with that. But there's so many ways that we can be unlucky, right? I'm never confident about our crop until I see somebody with a bag of apples, that they've already paid for, walking down to the car. Because so many things can go wrong up to that point. But right now, we're in the middle of a great season. We've seen good times and challenging times, and have negotiated those. 

We can’t not ask about the cider donuts, because they are hands-down our favorite!

Well, it's because of the superlative cider that goes into them! And the fact that we use a lot of cider in every batch of doughnuts. We have a great mix that we've never changed. We've only tinkered with it up to the point of creating a maple glazed version this past spring. We'll have them again later when it cools off a little bit. We're experimenting with a pumpkin spice version, too.

Having something like the donuts that is a weatherproof part of our business is a wonderful thing. 

What’s next for Hicks? 

Starting a couple years ago, we experimented with being open through the winter. It's a challenge, because we don't have heat in the barn, but people responded well, so we do plan to be open year-round on weekends. 

We’re also growing the store as a hub of other local producers like cheeses, honey, and syrup. We've done that for a long time, but we're really working to be kind of a central purveyor of local products that people can come to one place to purchase. One of the great things that has come out of the pandemic is a greater desire to support local business, and this is another way to do that. 

hide-ad

Hicks Orchard
Website / Facebook / Instagram

Special thanks to Taste NY for making this series possible!

Taste NY at the Adirondacks Welcome Center offers nine state-of-the-art vending machines featuring food, beverages, and gifts from the Adirondack Region and across New York State. Find locally roasted coffee, cold beverages, chips, nuts, snacks, baked goods, milk, yogurt, cheese, ice cream, maple, honey, chocolate, candy, and artisan gifts.

Taste NY at the Adirondacks Welcome Center is operated by the Lake George Regional Chamber of Commerce.

Thanks for supporting the organizations that support Glens Falls Living!

The Weekender: October 2 - 4

Happy weekend, and Happy October! Settling into all things cozy as the temps dip again, and we have big plans for comfort food, apple pie, and finally getting mums and pumpkins this weekend. And maybe our first fire of the season? Here’s what else looks good:

Exhibit Opening: LARAC is opening their annual Juried Art Exhibit, “This is America”, tomorrow from 5-7pm and it’s so nice to see things like this on the calendar again! Bonus - they’ll have live music (weather permitting) outdoors! Details here.

Open Studio: Speaking of art, one of our favorite local artists, Mark Tougias, is having an open studio (and yard!), this weekend (Sat 11-4 and Sun 1-4pm). He’s located at 29 North Park Street in Cambridge, and if you go, be sure to check out some of our favorite things to do in town here.

Farm to Fiber Tour: We love all of the tour style events in our area and were thrilled to stumble across this one! 30 farms, fiber studios, makers, and a mill are participating across an eight-county region in upstate NY and VT and it sounds like the perfect way to do some leaf peeping and enjoy some tours, demonstrations and shopping, too! Details here.

Ellms Family Farm: Fun to see some Halloween events popping up and love that this one makes it easy to social distance! The Pumpkin Glow and Light Show Drive Thru starts this weekend at Ellms Farm in Ballston Spa and runs through November 8th - grab your tickets here!

Hiking: Foliage came fast this year, and it’s at peak or near peak throughout Warren County and the Adirondacks. Tom and I were hoping to hike in the Lake Placid area last weekend, but parking was absolutely crazy at the popular trailheads. Here are a few lesser known - but still beautiful - hikes to try this weekend if you’d like to get out and enjoy the foliage without a crowd (but definitely have a Plan B just in case!!).

Have a great weekend!
Bri + Tom

From Your Neighbors: Favorite Books

Read any good books lately? With a little extra time on our hands at home these days, we’re hoping to do a little less scrolling and little more reading. With that in mind, we asked you all to share some of your favorite reads with us on Instagram, and you came through in a big way. If you’re in the market for a new book to enjoy over the next couple of weeks (to help you escape from the news for just a few hours!), here are some suggestions and a few words from your neighbors:

The Nightingale by Kristen Hannah: Kristen Hannah makes you feel like you are right there with her characters in this heartbreaking and inspiring WWII novel. Make sure you have some free time when you start it because you won't be able to put it down, also some tissues might come in handy! 
-Lorinda Huntington (@lorindakae)

Daisy Jones and the Six by Taylor Jenkins Reid: You will be easily drawn into this singer and group through their careers, loves and lives. Daisy is a character who you will remember and be infatuated with.
-Daniel J. Gibbs (@d._gibbs)

The Water Dancer by Ta-Nehisi Coates: A fictitious tale from Ta Nehisi-Coates who usually writes important non-fiction must reads. Set during the times of slavery, with some fantasy elements with Harriet Tubman making appearances in the book, too. 
-Daniel J. Gibbs (@d._gibbs)

The Shadow of the Wind by Carlos Ruiz Zafón: Set in the Gothic Quarter of Barcelona, this mystery has it all: books, love, history and many thrilling moments. Escape into this thriller and be transported to another time in Spain. 
-Daniel J. Gibbs (@d._gibbs)

Little Fires Everywhere by Celeste Ng: I loved the characters and the little surprises throughout the whole book....this author is an amazing storyteller. Holds your attention from the first page to the last...!
- Debbie W

The Peach Keeper by Sarah Addison Allen: Sarah Addison Allen’s books, although especially The Peach Keeper at the moment, are my escapist comfort (re)reads in stressy times.
- Jen Sain

Arguing with Zombies by Paul Krugman: Gearing up for the election season, I’ve been reading Paul Krugman’s Arguing with Zombies to help me understand both sides of politics. :) And I have more time to read it since the library extended its return policy!
- Sean Palladino (@seanpalladino)

Crucial Conversations by Patterson, Grenny, McMillan, Switzler: A crucial conversation is when there are opposing opinions, high stakes and strong emotions. They happen at home, at work and with friends. This is a great book that gives you tools on how to navigate through tough talks resulting in stronger relationships and better production.
- Caroline (@carolinenyctrainer)

Escape to Erie’s End by Wade Vermeersch and Pamela Muntean: For Jay, Val, Vern, Meg, Dave and Jess it will be a summer of discovery, both beautiful and tragic. Follow their adventure into the turbulent waters of adolescence… It’s all walks on the beach and bonfires until the waves come crashing down on their whirlwind summer. 
- @waderlikesmedia

The Tattooist of Auschwitz by Heather Morris: The Tattoist of Auschwitz captured us because it was about the power of love through difficulty. It’s hard to put down, and when you do you’ll be thinking of the characters. It’s Historical Fiction, but based on a true story. 
- Amanda and Erinn

Make Something Good Today by Erin + Ben Napier: Make Something Good Today is a loving memoir by HGTV Hometown’s Erin and Ben Napier. It reminds readers that all good things come with hard work and makes them believe that what’s meant to be will always find a way. I’ve read this book multiple times and still find it so inspiring!
- Hannah Smith (@prettymuchhan)

The Unlikely Escape of Uriah Heep by H.G. Parry: Perfect for literature nerds! The premise is that characters from a variety of novels (from Dickens to the Brontes to Roald Dahl) have come to life and have to join forces to defend their existence. I loved getting to revisit some beloved characters in a new way, and seeing them interact with other characters in the modern world. I suppose its genre would be sci-fi/fantasy, which I don’t normally go for, but the literary aspect of it was too attractive to resist.
- @andreaverna30

Winter Hours by Mary Oliver: The final chapter of Winter Hours is everything to me right now. Oliver manages to help us understand that we don’t have to go anywhere in order to travel great distances. Our spiritual and creative work can be more than enough to sustain us for a lifetime.
- @kittycantz

Today Will Be Different by Maria Semple: I bought this book because I needed "today to be different" on that day. The story was easy, relatable and hopeful. In the monotony of these days, it might do the trick!
-@fortidays

The Grapes of Wrath by John Steinbeck: There's a reason it is a classic. If you haven't read it, this could be a great time. Story of hardship, survival, perseverance and triumph. You're guaranteed thoughtful introspection right to the end.
-@fortidays

Voyage of Mercy by Stephen Puleo: My brother in law just published his 7th book this month - the story of America's first humanitarian mission which was during the potato famine in Ireland.
-@fortidays

…from @tristatallon95: If you like biographies, I’d recommend First: Sandra Day O’Connor by Evan Thomas and Jon Meacham’s bio about George H.W. Bush. For fiction, The Nightingale by Kristen Hannah is a favorite, and Finding Dorothy is another great read. A favorite classic of mine is The Good Earth by Pearl Buck.

If you have any suggestions to add, feel free to leave them in the comments below! Happy reading!

P.S. Don’t forget to check the digital catalog at Crandall Library for e-books!

Note: If you buy something through our links, we may earn an affiliate commission, at no cost to you. This helps to support our site and keep us up and running. Thank you for your support!