August 2012 Chatter 2

7/31/2019 August 2012 Chatter 2

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Vol. 2 . . . August 2012 . . . No. 8

August seems too hot for holidays, but, still, there are some. The Feast of the Assumption on August 15 th 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

everyone has been delighted. Those who were a bit skeptical about Music Manare dutifully eating their

words.

The Cooperstown Summer Music Festival kicked off its season on July 8 th. 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

represents the perfect fusion of music with the rural landscape and, always with a cow. Posters are

available at each concert as well as Village Hall Gallery (we can ship anywhere!)

Also, they offer 2 free concerts one at the Otesaga on August 2 nd and another on August 8th at Christ Church

in Cooperstown. For more information www.cooperstownmusicfest.org

The fundraiser at the American Hotel on July 4 th was a big success. Our friend, neighbor and favorite

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.


2/12

HER-STORIANS CORNER

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

Organic Farm near Palatine Bridge. The opening ceremony led by Tom Porter spoke eloquently of the need toprotect our air, water, trees, soil, fellow creatures, and all that encompasses the natural world. How sad that

the corporate world of 21st 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

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

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 th century. Several Mohawk and

Abenaki families owned properties in the village during the 19 th century. Others came for the summer

months and camped near the springs. Harpers magazine in June of 1856 featured an engraving showing an

Indian encampment in Sharon Springs. I can personally remember Native American basket makers in the

Sulphur Springs Park during the 1950s.

Today, the Fenimore Art Museum showcases Iroquois Art and Culture with a festival over Memorial Dayweekend as well as the Thaw Collection and several workshops throughout the year. There is the Iroquois

Museum in nearby Howes Caverns as well as Tom Porters 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 years Harvest Festival on

September 15 and 16.


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4/12

CURRY RICE SALAD

2 cups basmati brown rice ~ cook rice in 4 cups of water and set aside to cool

1 large yellow onion , chopped 2 Tbs curry powder

1/3 cup olive oil 1/2 tsp cumin

1 bunch cilantro, chopped 1 Granny Smith Green Apple, peeled & choppedSnow 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 ! *

HAPPY HIPPY QUINOA SALAD FROM HUNGER MOUNTAIN COOP, MONTPELIER, VT

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!


5/12

BIG FAT LIES

If you eat yogurt or other dairy products, Ill 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 doesnt

really make sense that we would have carried these fats with us if they were so detrimental to our health. Andwhy did this epidemic of obesity, heart disease, diabetes and other chronic diseases wait until the 1980s to

explode? At last,the compelling evidence that these fats are actively healthful has come into the mainstream

scientific literature. In 2010, a new analysis of 21 previous studies found no clear evidence that higher

saturated fat intakes led to higher risks of heart disease or stoke. (Am J Clin Nutr. 2010 Mar;91(3):535-46.

Epub 2010 Jan13.) .

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 incidenceof 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 butterand 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

result, the normal ratio between omega-6 (pro-inflammatory) and omega-3 (anti-inflammatory) fatty acids

is significantly out of balance. The American diet is lacking in anti-inflammatory foods (fresh veggies, fruits,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 trans-

fats, 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 Eaters Manifesto.

Thank you, Linda H Keller, Ph.D., Research Scientist, Nutrition Counselor, Educator and Consultant


6/12

WHAT GOES INTO CREATING A NATURAL AROMATIC SUCH AS AN ESSENTIAL OIL OR ABSOLUTE?

Victorian ladies from the days of yore didnt 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

created in the lab, and can provide a wide variety of scents that have longevity and good silage, are very

affordable, easily replicated, and can, to a certain degree, mimic scents that are unavailable in an essential oil

or absolute such as strawberry, caramel, or lily-of-the-valley. The fragrances derived from chemicals are

referred to as "fragrance", "fragrance oil", perfume oil or simply "perfume" on ingredient lists.

So back to the original subject - What goes into creating a natural aromatic such as an essential oil or

absolute? And why are they so expensive?

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 isheated 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.


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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

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

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

people close by will enjoy the scent. Natural aromatics are often much more expensive than synthetics theyrequire 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

Thank you, Julie Herzog owner of Elderberry Herb Farms. Her specially blended crme 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!


8/12

NEWS FROM THE SHARON SPRINGS FARMERS MARKET

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

any food or nutrition-related questions you may have. We hope you will take this opportunity to stop by and

learn something new about whats 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

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

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 Hallof 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 userebate 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. Thats $19 worth of fresh, healthy food for only $10!!! Your purchases at

our little market support your neighborhood farmers and their families, while feeding yourself and your

family healthy, locally raised food.

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!


9/12

OPPORTUNITIES FOR ARTISTS

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 [email protected]. There is an information

session that all new applicants are required to attend. In Sharon Springs it will be held on September 8th 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.

THE SHARON SPRINGS SUMMER CONCERTS CONTINUE THROUGH AUGUST

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.

TAKE AN ARMCHAIR TOUR AT VILLAGE HALL GALLERY, 187 MAIN ST.

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

spot for small meetings, workshops or even a personal retreat for contemplation or to work on completing

your novel. You can see it at: www.vhgallery.com


10/12

Sha r o n H i s t o r i c a l So cie t y's

2012 D r i ve-Abo u t H o use To u r

Sa t u r d a y, Au 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 ke t s av ai 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 um . . . M a i n S t r e e t (R o u t e 10)

On 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 use

New Yo r k H o use Bed an d B reak fas t*Edge f ie l d Bed an d B reak fas t

Fo 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 fo r me d C h u r c h

Ade lp h i Pape r H a n g i n gs

C ha r t we l l H o use

Ta l l o w e ns o n t h e Ri d ge

Zimi les Reside n ce

W h e n y o u p u r c h ase y o u r t i c k e 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 i es a r e i n t h e v i l l a g e o r w i t h i n 2-3 m i les. 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!

*ONE INTERESTING TIDBIT, TO GET YOUR TOUR STARTED FRITZ VOGT WAS AN ITINERATE FOLKARTIST WHO DID ARCHITECTURAL DRAWINGS OF LOCAL HOUSES IN THE LATE 1800'S. IN THE BOOK

DRAWN HOME, FRITZ VOGT'S RURAL AMERICA , BY W. PARKER HAYES, THE FIRST DRAWING IN THE

BOOK IS OF THE CURRY HOUSE WHICH IS NOW EDGEFIELD B&B. BE SURE TO ASK DAN ABOUT THE

WALKWAY AND THE FOLLY SHOWN IN THE DRAWING!


11/12

SUMMER HOURS FOR LOCAL BUSINESSES

==========================

American Hotel Eve ry 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.

Sun day a f te r n o o n mea ls 11:30 -4.

Rese rva t i o ns a l ways r e c o mmen de d. 518 284-2105

beekman 1802 210 Ma i n St. Eve ry day 10-6,

Sat u r da ys d u r i n g t h e summe r, 10 - 9 . . . . 284-6039

black cat cafe - Eve ry day 8-3. T h u rs daySa t u r d ay 8-6 . . . 284-2575

cobbler & co. - 189 Ma i n St. Eve ry da y 10-6 . . . . 284-2067

garden creations - 210 M a i n St. T h u rs day - M o n da y 10-6 . . 284-6010

McGil lycuddy's Natura ls 197 M a i n St. Eve ry da y 10-4 . . . 284-2228

my sister's place cafe 116 Beech w o o d Rd - F r i da y Sun day 8-3 . . . .

284-3421

sharon museum- 238 Ma i n St. j u l y & aug us t da i l y 1-4 o r by app t.

284-2677

shar on springs natu ral soap - 166 Ma i n St. L o o k f o r t h e OPEN

f l a g 518-261-6380

SPRING HOUSE SPA 200 M a i n St. - We ds. - Su n. 10-6, M o n d ays 10-2.

284-2400

T he f i n is h i n g t o u c h - 197 M a i n St. - M o s t d ays 11-3 . . . 284-2884

204 main bist ro 204 Ma i n St.- 11:30 - 2:30, d i n ne r 5:00 9:00 . . . .284-2540 c l ose d o n Tuesdays

VILLAGE HALL GALLERY 187 Ma i n St. T h u rs day M o n day 10-4,

~Tues. & We ds. by c h a n ce o r app t. . . . 284-2402


12/12

COMING NEXT MONT H: THE HARVEST FESTIVAL

USE THIS SPACE TO DOCUMENT YOUR OWN PROFOUND THOUGHTS. IF YOU HAVE SOMETHING

PARTICULARLY PROFOUND, CURIOUS OR SLIGHTLY FACTUAL PLEASE THINK ABOUT SHARING IT WITH

US IN NEXT MONTH'S CHATTER! [email protected] or 518 284-2402

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August 2012 Chatter 2