P. 1
August 2012 Chatter 2

August 2012 Chatter 2

|Views: 4|Likes:
Published by Carlos Stewart

More info:

Published by: Carlos Stewart on Jul 31, 2012
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less





Vol. 2 . . . August 2012 . . . No.


August seems too hot for holidays, but, still, there are some. The Feast of the Assumption on August 15th marks the day that the Virgin Mary ascended into heaven. Although, celebrated for centuries, it wasn't until the 1950's that Pope Pius XII proclaimed this a dogma of the Church. In a more parochial venue, other holidays range from American Artists Appreciation Month to a celebration of Catfish Month. There are many notable birthdays, from Claude Debussy to Dorothy Parker to Martha Stewart (Beekman Boys don't forget this auspicious day, the 3rd!) July, as always, was a crazy, busy month. There is a reason we call summer, the short season of Sharon Springs (as is the title of the out-of-print book by Hansi Durlach.) Glimmerglass Festival opened its season in July with a stellar line-up of 4 productions that are all receiving rave reviews from those I have spoken with. Part of the fun of the season is engaging in what I call, “Opera talk” at the gallery. Without exception, words. everyone has been delighted. Those who were a bit skeptical about Music Man are dutifully eating their

The Cooperstown Summer Music Festival kicked off its season on July 8th. Artistic Director and flautist, Linda Chesis started the festival in 1999. Since then they have offered almost 100 concerts ranging from classical to jazz to contemporary music. Since 2002 Milton Glaser has designed the festival's poster. Each poster available at each concert as well as Village Hall Gallery (we can ship anywhere!) in Cooperstown. For more information www.cooperstownmusicfest.org The fundraiser at the American Hotel on July 4th was a big success. Our friend, neighbor and favorite represents the perfect fusion of music with the rural landscape – and, always with a cow. Posters are Also, they offer 2 free concerts one at the Otesaga on August 2 nd and another on August 8th at Christ Church

hairdresser, Kim, is completing the final treatment for cancer. Not only did locals rise to the cause with remarkable generosity, but a few folks out-of-town contributed, too. We are all thinking of Kim and her family and keeping them in our hearts and prayers.

In this summer of unsettling weather – extreme temperatures, drought, destructive storms [even some skeptics of Global Warming have finally seen the light], my thoughts return to the beliefs and practices of our Native American people. Recently we attended a traditional Mohawk “Strawberry Festival” at the Mohawk protect our air, water, trees, soil, fellow creatures, and all that encompasses the natural world. How sad that the corporate world of 21 Century America has so completely lost sight of this sense of stewardship. What do we know historically of the people who lived on this land prior to European settlement? The Iroquois or more properly the Haudenosaunee are thought to have arrived here about 3,000 years ago [after a long trek from the southwestern region] and are thought to be related to the Pueblo people. Although they than Native People from the Southwestern region. There were 6 Tribes that made up the Iroquois nation: Cayuga, Mohawk, Oneida, Onondaga, Seneca, and Tuscarora. The Mohawk and Oneida were closest to Sharon Springs and would have used the several springs as places of healing as well as a place for Spiritual Quests. Their Shamans would have found this space to be especially sacred. The closest village would have been in Canajoharie [a native word meaning “Pot that Washes Itself” – after a good rain, it is fun to drive down to Canajoharie and visit the Gorge there to see the “Boiling Pot”! After the Revolutionary War, the native Mohawk tribes lost their lands here and were sent to reservations, most to the north on the Canadian border. About 20 years ago a group returned to buy the former “Poor Farm” along Route 5 just east of Palatine. Tom Porter is the moving force there and has single-handedly kept the Mohawk language alive by offering courses in language and culture. Native peoples continued to come to Sharon Springs until well into the 20 Abenaki families owned properties in the village during the 19
th th st

Organic Farm near Palatine Bridge. The opening ceremony led by Tom Porter spoke eloquently of the need to

conquered the Abenaki tribes of the region, modern Iroquois physically resemble the Abenaki more closely

century. Several Mohawk and

months and camped near the springs. Harper’s magazine in June of 1856 featured an engraving showing an Sulphur Springs Park during the 1950’s.

century. Others came for the summer

Indian encampment in Sharon Springs. I can personally remember Native American basket makers in the Today, the Fenimore Art Museum showcases Iroquois Art and Culture with a festival over Memorial Day weekend as well as the Thaw Collection and several workshops throughout the year. There is the Iroquois Museum in nearby Howe’s Caverns as well as Tom Porter’s special place just a few miles north of us. In April, the Sharon Historical Society featured Dave Cornelius who spoke about the history of Native Americans in this area. Dave, who is of Mohawk descent, will hopefully be back for this year’s Harvest Festival on September 15 and 16.

“ In the woods on the top of the hill, above the springs, was a small encampment of St. Francis Indians, who and give pleasure to visitors by their novelty and the picturesqueness of their little village. The chief among respectable Methodist clergyman. She was represented as an exemplary wife and mother, and seems to have them was a very intelligent man, of pure Indian blood, whose wife was a white woman, the daughter of a acquired all the gravity and stoicism of the people among whom her lot is cast. Day after day she toils there at basket-making, and appeared happy. Among them, too, was a real beauty of sixteen, whose features Portfolio caught between the leaves of his sketch-book. He thinks she would have charmed even the venerable Hi-a“The water is of two kinds, in one of which magnesia prevails. It is surprisingly crystalline, and deliciously cool, but the taste is that of hard-boiled eggs raised to the nth power. It does not tell its story with the promptness of the Saratoga, but is very potent on the system, and in rheumatic cases works wonders. There is ever saw.” wat-ha; and he has since apostrophized her in sixty lines of trochaic metre.” have occupied the spot for several consecutive seasons, make and sell baskets, fans, and other splint-work,

“Sulphur Springs of New York” Pages 1-17 (Excerpt from pages 16-17)

Harper's New Monthly Magazine June 1856

a settlement of Canadian Indians (Abenaqui) here, who make the most beautiful and various basket-work I 2) “Sharon Springs”, by S. F. Fonda, MD, 1854, (outside cover) from the Lane Medical Library, San Francisco. Title Page: “Analysis of Sharon Waters, Schoharie County; Also of Avon, Richfield, and Bedford Mineral Schroeder, Medical Bookseller, 75 Third Avenue. 1854. Excerpt from pg. 11:

Waters, with Directions for Invalids”, by Sebastian F. Fonda, M.D., Resident Physician. New York: John J.

Thank you, Nancy Pfau – Sharon Town Historian

2 cups basmati brown rice ~ cook rice in 4 cups of water and set aside to cool 1 large yellow onion , chopped 1/3 cup olive oil 1 bunch cilantro, chopped 2 Tbs curry powder 1/2 tsp cumin 1 Granny Smith Green Apple, peeled & chopped

Snow Peas - 2 large handfuls, stringy ends chopped off In a large saucepan put 1/3 cup of olive oil on medium heat. Add a couple of tablespoons of curry powder. Add the cumin and a few drops of sesame oil. Let the curry simmer for a minutes. Add the chopped yellow onion and cook until translucent.

Mix cooked rice and onions while hot. In a large mixing bowl, fold the onions and curry infused oil mixture with the cooked rice, using a strong wooden spoon to mix. Taste test the rice - if it needs more curry flavor heat some more curry powder and cumin in olive oil for a few minutes and add to the rice to desired spiciness. Add the other ingredients to taste - cilantro, apples, snow peas, green onions. salt and pepper. Chill and serve.

You could add green or red pepper, raisins or cranberries and 2 Tbs of honey *This gets better after sitting in the fridge, the leftovers are even better ! *

2 cups red quinoa - cook in 4 cups water with a sprinkle of salt 1 carrot, grated 1 beet, grated 1 wedge red cabbage, grated 2 scallions, minced 2-4 cloves of garlic, minced handful of spinach, chopped (optional) drizzle of oil and vinegar fresh herbs (thyme, rosemary, and/or tarragon would all be good) Bring water to boil, add salt and cook for 15 minuted, or until water is absorbed. Combine with vegetables. season to taste Serves 4 medium sizes servings

Bon Appetit !
Thank you, Natasha Singer for sharing these with us!

If you eat yogurt or other dairy products, I’ll wager that when you have a choice among non-fat, low-fat or full-fat products, you will choose non-fat every time. Cholesterol and saturated fats in dairy and meat

products have been associated with an increased risk for heart disease for over three decades. But given that saturated fats and cholesterol have evolved in animals through hundreds of thousands of years, it doesn’t really make sense that we would have carried these fats with us if they were so detrimental to our health. And why did this epidemic of obesity, heart disease, diabetes and other chronic diseases wait until the 1980’s to scientific literature. In 2010, a new analysis of 21 previous studies “found no clear evidence that higher Epub 2010 Jan13.) .

explode? At last,the compelling evidence that these fats are actively healthful has come into the mainstream saturated fat intakes led to higher risks of heart disease or stoke.” (Am J Clin Nutr. 2010 Mar;91(3):535-46. Other 2010 studies from the Harvard School of Public Health (HSPH) have shown that dairy fat may

substantially reduce the risk of type-2 diabetes and associated heart disease, that consumption of low-fat dairy may contribute to infertility, and that consumption of skim milk was associated with a higher incidence of acne in teenage boys. What happened nutritionally 30 to 60 years ago that started our journey into declining health? Many things no doubt; but above it all are several major changes in available food that seem to have tipped the balance from thriving to just surviving for many people. Processed foods became much more prevalent as our society got busier, women started to work out of the home, and time became precious. Processed foods by definition are natural foods have been changed from their natural state in some way. Invariably, these changes cause a loss of essential nutrients or change the foods in such a way that our digestive system no longer knows how to get nutrition from them, depending on the process. Examples are: Margarine was created to replace butter and vegetable oils that are inherently unstable and can spoil quickly. Hydrogen molecules are forced into the fatty acid chains, which changes liquid oil into solids that last much longer. However, it took 80 years to realize that these “hydrogenated” or “trans fats” are a major cause of heart disease. When saturated fats and cholesterol were cut from many foods thirty years ago, they were replaced with sugar (including HFCS) and with omega-6 polyunsaturated fats. These are pro- inflammatory molecules that have been shown to contribute to higher rates of heart disease, diabetes, and other chronic diseases. As a is significantly out of balance. The American diet is lacking in anti-inflammatory foods (fresh veggies, fruits, result, the normal ratio between omega-6 (pro-inflammatory) and omega-3 (anti-inflammatory) fatty acids wild caught fish, meat from grass-fed/free range animals), and loaded with pro-inflammatory foods (soy, corn, safflower, cottonseed oils) used in most homes, restaurant cooking and packaged foods, as well as transfats, sugars, and refined corn and wheat starches. What should we eat? “Eat food, not too much, mostly plants”. Sage advice from Michael Pollen, In Defense of Food: An Eater’s Manifesto. Thank you, Linda H Keller, Ph.D., Research Scientist, Nutrition Counselor, Educator and Consultant

WHAT GOES INTO CREATING A NATURAL AROMATIC SUCH AS AN ESSENTIAL OIL OR ABSOLUTE? Victorian ladies from the days of yore didn’t spritz themselves with the modern perfumes of today. They donned natural aromatics, often a single note toilet water or cologne, or a dab of solid perfume or aromatic oil such as lavender or rose, and for those special occasions the wealthy had at their disposal, complex perfumes blended from the finest natural essential oils, absolutes, resins and animal based aromatics such as civet and musk. The majority of commercial perfumes today contain synthetic fragrances and fixatives – these fragrances are affordable, easily replicated, and can, to a certain degree, mimic scents that are unavailable in an essential oil referred to as "fragrance", "fragrance oil", “perfume oil” or simply "perfume" on ingredient lists. absolute? And why are they so expensive?

created in the lab, and can provide a wide variety of scents that have longevity and good silage, are very or absolute such as strawberry, caramel, or lily-of-the-valley. The fragrances derived from chemicals are So back to the original subject - What goes into creating a natural aromatic such as an essential oil or Natural aromatics can be derived from many sources: Botanical raw materials, such as flowers, tree barks, seeds, leaves, twigs, heart wood, roots, rinds, seaweed, gums and resins. Soil or minerals such as sea salt. Animal sources such as animal hair, ambergris (beach-found), oyster shells, and lesser used products civet, beaver castor, and musk (some of which are illegal, difficult to obtain, or cruelly derived) The aromatics derived from botanicals are most often in the form of essential oils, absolutes and sometimes tinctures (steeping the fragrant material in alcohol). The Essential Oil: Many flowers and plants generate essential oils through the process of steam distillation. Basically, water is heated and the steam passes through the botanical material vaporizing the volatile compounds, then it is cooled down in a chilled condenser. The oil and water are separated into an essential oil, which contains the concentrated botanical aromatics, and a delicately scented floral water referred to as a “hydrosol”. There are some flowers and plants that don't take to distillation, or the process produces an essential oil that

requires huge amounts of plant material and makes an essential oil not completely representative of the scent of the flower. These flowers and plants can have their scent extracted through another method resulting in an absolute. The Absolute: As far back as the Ancient Egyptians, scent has been extracted from delicate botanicals using a method called enfleurage. This process involved saturating layers of animal fat with perfume by steeping flowers in the fat and replacing them when their perfume was spent. The result was a scented fatty substance to be used in pomades and creams, or washed with alcohol to extract the scent into the liquid absolute. This method is a very costly and time-consuming process and has since been replaced with solvent extraction.

NATURAL CONT. . . The flowers are bathed in a solvent such as hexane (like some of our soy and cooking oils believe it or not!), in a similar process to steam distillation except no water is used. The solvent is drawn off, and what remains is called a concrete - a mushy waxy substance that contains all the soluble aromatic compounds, pigment and wax from the plant but none of the plant material. This warm concrete is then stored in a container with a concrete is cold-bathed in ethanol (grain alcohol). From this process you end up with 2 products - an absolute which contains a concentration of aromatics, and the lightly scented plant waxes that are left behind, also known as “floral wax”.

hole in it to allow any trace amounts of hexane or solvent to evaporate (they are very volatile). Then the cold

Some Interesting Trivia: ~In 1986, the national academy of science reported that 95% of chemicals used in fragrances are synthetic compounds derived from petroleum. ~The odor of an absolute more closely resembles the aromatic source it was extracted from than an essential oil, because of the chemical changes caused by heat in the distillation process. ~There is no such thing as a Jasmine essential oil - the steam distillation process completely destroys the scent of the flowers, which are very delicate and have to be processed via solvent extraction within hours of being collected during the night. ~Natural aromatics have less silage and staying power than synthetics, which means that you will need to apply it a bit more often, and you wont overpower the entire room when you walk in - only you and the require labor-intensive cultivation, harvesting, distillation and extraction processes. ~It takes 8000 individual jasmine blossoms (carefully hand picked) to produce one gram (approx one ml) of absolute. ~It takes approx 300 fresh rose flowers to produce one gram (approx one ml) of absolute. ~It takes 23,500 fresh lavender buds to produce one gram (approx one ml) of absolute. ~One teaspoon (5ml) of Turkish Rose Absolute will cost approximately $50.00. By comparison, one teaspoon (5ml) of Rose Fragrance or perfume oil will cost less than 1.00 people close by will enjoy the scent. Natural aromatics are often much more expensive than synthetics – they

Thank you, Julie Herzog owner of Elderberry Herb Farms. Her specially blended crème parfums are available at Village Hall Gallery. Three luscious scents Rose, Lavender and Jasmine are in stock.. They are beautifully packaged, perfect for yourself or gift giving – and all under 20.00!

August 11th & September 8th: Cooperative Extension will have a table at the Market with information on healthy eating and nutrition on August 11th and September 8th. A representative will be on hand to answer learn something new about what’s for dinner! August 18th:We will be offering FREE 20-minute Reiki sessions right at our market, August 18th from 9-12! Reiki is a healing practice which aligns the physical, mental and emotional bodies with energy. It follows no set religious philosophy and is safe and effective for all conditions as there is no physical manipulation involved. A Reiki treatment is done with the client lying comfortably on a massage table, fully-clothed. The Reiki practitioner places their hands lightly on, or just above the body to allow the flow of energy to balance by professional Reiki Masters. The Entire month of August: In addition to our usual free monthly giveaway of a basket of products donated by our vendors, we will be drawing one name every week to win 4 free passes ($88 value) to the Baseball Hall of Fame in Cooperstown, courtesy of WSDE 1190 AM radio. Stop by the information table and sign up for these great prizes! In an effort to encourage greater consumption of fresh, local fruits and vegetables from our local farmers, our market is gladly accepting foodstamp and other nutrition incentives such as Supplemental Nutrition Assistance Program (SNAP) benefits, Women, Infants, and Children(WIC) Fruit & Vegetable Checks, Farmers' Market Nutrition Program(FMNP) coupons, and Senior Farmers' Market Nutrition (SFMN) coupons.The state has also begun providing "FreshConnect" checks, which are $2 rebate checks available to you for every $5 inSNAP (food stamps) you spend at the Sharon Spring Farmers' Market. In addition to these ready to use rebate checks,we are happy to report that our market offers a 50% match on SNAP benefits.That means if you use your EBT card to purchase $10 worth of goods, we can give you $5 more in funds to use at our market (the 50% match) AND an additional $4 worth of Fresh Connect rebate checks ($2 for every $5 in benefits used) to use right then and there. That’s $19 worth of fresh, healthy food for only $10!!! Your purchases at family healthy, locally raised food. our little market support your neighborhood farmers and their families, while feeding yourself and your any food or nutrition-related questions you may have. We hope you will take this opportunity to stop by and

and replenish the body, mind and spirit. Come experience this gentle, yet deeply healing practice given to you

The Farmers Market can be found every Saturday at The Roseboro, Main Street, Route 10, in the Village of Sharon Spring from 9-2
Many thanks to Kate and all of the vendors at the market ~ it's wonderful to “go to market” every Saturday. And, so nice to see how not only the veggies (and so much more) are growing but how much the market has grown in just a year's time!

Artists living in Schoharie County – The application process for grants from the Decentralization Program of the New York State Council on the Arts (NYSCA) has begun. Individual artists can be awarded up to 2500.00 dollars. To download an application and for guidelines go to: www.greenearts.org click on “Funds and Grants then “Community Arts Grants.” The Greene County Council on the Arts is administering the program for Schoharie County. Executive Director, Renee Nied who is coordinating the grants is available and eager to help artists through the process. You can contact her at: 518 788-7265 or schoharieDEC@gmail.com. There is an information session that all new applicants are required to attend. In Sharon Springs it will be held on September 8 th at 11:00 AM at the Sharon Springs Library. There are other sessions scheduled in Cobleskill and Middleburgh – you can find out about those times by contacting Renee.

August 1st – Sharon Springs' Got Talent, community open mike night – stop by and show your stuff! August 8th – Folding Sky = Winner of the Northeast Blues Society's 2004 Competition August 15th – Come Dancin' – the last concert event of the season. Join in the fun with our DJ Dance Party. All concerts are held under the tent, Across from the Roseboro on Main Street. 7:00 PM – free and open to the public.

Over the years, thanks to Mr. Yarkony, Mary Ann Larkin and others I was able to photograph the interiors of a few interesting buildings in Sharon Springs. Just recently I had the realization that many visitors would love to take a peek inside these wonderful places. So, we now have a photograph book put together of the Synagogue, The Adler, The Imperial Bathhouse, Clausen Farms and a few other spots along with vintage postcard of some of these spots. Also, we can now offer you a cold drink of water or some delicious Elderberry Herb Farm iced tea!

THE LOFT AT VHG – more than a lodging facility
The second floor of the gallery is a 1200' open loft space with a full kitchen and bath. It is available for overnight accommodations throughout the year, BUT – I wanted to remind you - that it is also the perfect your novel. You can see it at: www.vhgallery.com spot for small meetings, workshops or even a personal retreat for contemplation or to work on completing

S ha r o n H i s t o r i c a l So c ie t y's

2012 D r i ve-Ab o u t H o u se T o u r
Sa t u r d ay, A u g u s t 11 t h f r o m 10:00 – 4:00 15.00 pe r pe r s o n
Ti c k e t s av a i l a b l e o n t h e 11 t h o n l y f r o m 9:45 – 3:00 a t S h a r o n H i s t o r i c a l M u s e u m . . . M a i n S t r e e t (R o u t e 10)

O n t h i s yea r 's t o u r :
Ga r d n e r 's S t o n e H o u se N e w Yo r k H o u se Be d a n d B rea k f as t *E d ge f ie l d Be d a n d B rea k f as t F o r me r T r i n i t y Epis c opa l C h u r c h Sha r o n Re f o r me d C h u r c h A de l p h i Pape r H a n g i n g s C h a r t w e l l H o u se Ta l l o w e n s o n t h e Ri d ge Z i m i l es Resi de n ce
W h e n y o u p u r c h ase y o u r t i c ke t y o u w i l l be g i ve n a map o f ea c h l o c a t i o n . A l l p r o pe r t ies a r e i n t h e v i l l a ge o r w i t h i n 2-3 m i l es. I t 's f u n , i t 's easy, i t be ne f i t s t h e h i s t o r i c a l s o c ie t y!






American H o te l – Eve r y n i g h t - d i n n e r a t 5:00. Su n d ay: B r u n c h 8-2. Su n d ay a f t e r n o o n mea l s 11:30 -4. Rese r va t i o n s a l ways r e c o m me n d e d. 518 284-2105 beekman 1802 – 210 M a i n St. Eve r y d ay 10-6, Sa t u r d a ys d u r i n g t h e summe r, 10 - 9 . . . . 284-6039 black cat cafe - Eve r y d ay 8-3. T h u r s d ay–Sa t u r d a y 8-6 . . . 284-2575 cobble r & c o. - 189 M a i n St. Eve r y d ay 10-6 . . . . 284-2067 ga r den c reati o ns - 210 M a i n St. T h u r s d ay - M o n d a y 10-6 . . 284-6010 McGi l lycu d dy's Natu ra ls – 197 M a i n St. Eve r y d ay 10-4 . . . 284-2228 my siste r's place cafe – 116 Bee c h w o o d R d - F r i d ay – Su n d ay 8-3 . . . . 284-3421 sha r o n museum - 238 M a i n St. j u l y & a u g us t d a i l y 1-4 o r by app t. 284-2677 sha r o n spri n gs na tu ra l soap - 166 M a i n St. L o o k f o r t h e OPE N f l a g 518-261-6380 SPRING H OUSE SPA – 200 M a i n St. - We ds. - Su n. 10-6, M o n d a ys 10-2. 284-2400 T h e f i n i s h i n g t o u c h - 197 M a i n St. - M o s t d a ys 11-3 . . . 284-2884 204 main bist r o – 204 M a i n St.- 11:30 - 2:30, d i n n e r 5:00 – 9:00 . . . . 284-2540 c l o se d o n T ues days VILLAGE HALL GALLERY – 187 M a i n St. T h u r s d ay – M o n d a y 10-4, ~Tues. & We ds. by c h a n ce o r app t. . . . 284-2402


PARTICULARLY PROFOUND, CURIOUS OR SLIGHTLY FACTUAL – PLEASE THINK ABOUT SHARING IT WITH US IN NEXT MONTH'S CHATTER! www.villagehallgallery@gmail.com or 518 284-2402 ____________________________________________________________


_______________________________________________________ THE CHATTER IS A FREE AND INDEPENDENT PUBLICATION. BUT, DONATIONS ARE APPRECIATED.


Contemporary Art in a Historic Setting

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->