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Author: Marisa Scirocco

Copy of In The Kitchen with John Reardon

Hello my Foodie Friends! 

Spring is a wonderful time. Breathe in the flower-tinted smell of renewal. 

You can’t help but feel refreshed, invigorated. Close your eyes and the sounds of birds dominate…chirping, tweeting, squawking, squealing…all signs of the new season!

It is also the time of year when people start to re-emerge from their homes with more outdoor activities such as biking, walking, playing baseball, hiking in the Adirondacks, and starting to do some camping outdoors. My father loved the outdoors and would take any chance my mother would give him to leave Connecticut (where I grew up) and go to Vermont to visit with his mother, aunts and uncles. He loved his family and the outdoor activities he could have on their land. You see, my father’s family owned lots of land which included two mountain ranges with lots of rivers, a pond, and wildlife to be exact. My father was an only child and loved to fish, hunt, and go camping. He was an expert in the outdoors and taught us kids many things about the woods. 

He may have been a lousy cook at home, but in the woods – with a cast iron pan in his backpack – he would become a Bobby Flay type culinary genius!

To us kids he was the master of the outdoors. He would teach us how to fish, clean, and cook trout or would identify what plants were edible in a survival situation. He would tell us to steer clear of certain plants as even experts can mess up and it could be your “last mistake” as he would put it. Among his teachings would be: “drinking water from a stream running over rocks was safer than standing water.” Back then, that may have been the case. He taught us how to be quiet and walk “up wind” because in the woods, animals can hear and smell so much better than humans. You could imagine a comedy movie of three little boys following their dad and making all kinds of noise! My father would stop and turn and glare at us, and then he would put his finger to his mouth and whisper two words: “Shhh…. Bears!” We were very quiet after that. As I reminisce on this, I smile and realize that the bear scare was his secret weapon to keep us quiet while he enjoyed the outdoors. After a day of exploring and fishing, he would then pull out his favorite cast iron pan and fry over a campfire. 

I am not alone in my story of cast iron. Many of our customers love to cook outdoors and request cookware that is sufficient for outdoor cooking as well as in the kitchen. Cast iron has experienced a resurgence in popularity. These pans are extremely versatile and can last a lifetime. Everything from frying eggs, cooking a stew and baking a pie can be done in a cast iron pan. With a little care, these pans can become a hand-me-down family heirloom. Owning one can open up a whole new world of cooking, and the flavor that a cast iron pan adds to food is amazing!

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In order to be successful when using cast iron, you have to know how to care for it, basically what to do and what not to do to your pans. If you treat them right, they will be so easy to cook with and will quickly become your go-to pan. First, season your pan. Seasoning is basically oiling the pan to give it a nonstick surface and prevent rusting. Even though most pans are sold “pre-seasoned,” you’ll still want to season it before its first use. Give your new pan a good rinse with plain old water and then heat it on the stove over medium heat. Once the pan is warm, add a small amount of oil, using a cloth, work the oil all around the inside bottom and sides of the pan. Give it a good coat, about a teaspoon for a 10-12-inch skillet, but not so much that there is standing oil in the pan. Then let it cool to room temp. You’ll want to repeat this process a few more times until the surface is glossy, but not sticky. and if needed, scrub lightly. A properly seasoned pan is naturally nonstick, however if there is stuff stuck to the pan, you can scrape it and scrub with a hard bristle brush. After washing, or scrubbing if necessary, make sure to fully towel dry your pan to prevent rusting.

Our favorite and best-selling cast iron is Lodge. Lodge is seasoned cast iron cookware, so they begin the seasoning process for you. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy-based vegetable oil. The more you use your cast iron, the better the seasoning becomes.  Lodge is MADE IN THE USA and has been making cast iron cookware in South Pittsburg, Tennessee since 1896. With over 120 years of experience, their cast iron is known for its high-quality design, lifetime durability, and cooking versatility and is FAMILY OWNED.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs, for cool tools for cooks. 

Remember my Foodie Friends that “Life Happens in the Kitchen” and remember to say the secret password: “Shhh…Bears” when you stop in.

Take Care, 
John and Paula

Fire Roasted Trout
(in a cast iron pan)

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 bunch of dill, chopped
• 2 lemons, sliced
• 2 whole trout, butterflied
• Salt & pepper

Directions
1. Set the Lodge skillet or griddle in a bed of coals, smooth side up. Preheat to medium-high heat. (you can also do this on your outside grill or indoors as well)
2. Combine lemon juice, olive oil and 2 teaspoons chopped dill. Whisk until well incorporated.
3. Place remaining dill and lemon slices inside the butterflied trout, brush all over with lemon juice mixture.
4. Season with salt and pepper.
5. Place fish on preheated skillet or griddle and cook each side for 7-10 min. or until the flesh flakes easily. Brush with lemon juice mixture as needed.
6. Remove trout from the skillet or griddle and serve immediately.

In The Kitchen with John Reardon

Hello my Foodie Friends! 

Spring is a wonderful time. Breathe in the flower-tinted smell of renewal. 

You can’t help but feel refreshed, invigorated. Close your eyes and the sounds of birds dominate…chirping, tweeting, squawking, squealing…all signs of the new season!

It is also the time of year when people start to re-emerge from their homes with more outdoor activities such as biking, walking, playing baseball, hiking in the Adirondacks, and starting to do some camping outdoors. My father loved the outdoors and would take any chance my mother would give him to leave Connecticut (where I grew up) and go to Vermont to visit with his mother, aunts and uncles. He loved his family and the outdoor activities he could have on their land. You see, my father’s family owned lots of land which included two mountain ranges with lots of rivers, a pond, and wildlife to be exact. My father was an only child and loved to fish, hunt, and go camping. He was an expert in the outdoors and taught us kids many things about the woods. 

He may have been a lousy cook at home, but in the woods – with a cast iron pan in his backpack – he would become a Bobby Flay type culinary genius!

To us kids he was the master of the outdoors. He would teach us how to fish, clean, and cook trout or would identify what plants were edible in a survival situation. He would tell us to steer clear of certain plants as even experts can mess up and it could be your “last mistake” as he would put it. Among his teachings would be: “drinking water from a stream running over rocks was safer than standing water.” Back then, that may have been the case. He taught us how to be quiet and walk “up wind” because in the woods, animals can hear and smell so much better than humans. You could imagine a comedy movie of three little boys following their dad and making all kinds of noise! My father would stop and turn and glare at us, and then he would put his finger to his mouth and whisper two words: “Shhh…. Bears!” We were very quiet after that. As I reminisce on this, I smile and realize that the bear scare was his secret weapon to keep us quiet while he enjoyed the outdoors. After a day of exploring and fishing, he would then pull out his favorite cast iron pan and fry over a campfire. 

I am not alone in my story of cast iron. Many of our customers love to cook outdoors and request cookware that is sufficient for outdoor cooking as well as in the kitchen. Cast iron has experienced a resurgence in popularity. These pans are extremely versatile and can last a lifetime. Everything from frying eggs, cooking a stew and baking a pie can be done in a cast iron pan. With a little care, these pans can become a hand-me-down family heirloom. Owning one can open up a whole new world of cooking, and the flavor that a cast iron pan adds to food is amazing!

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In order to be successful when using cast iron, you have to know how to care for it, basically what to do and what not to do to your pans. If you treat them right, they will be so easy to cook with and will quickly become your go-to pan. First, season your pan. Seasoning is basically oiling the pan to give it a nonstick surface and prevent rusting. Even though most pans are sold “pre-seasoned,” you’ll still want to season it before its first use. Give your new pan a good rinse with plain old water and then heat it on the stove over medium heat. Once the pan is warm, add a small amount of oil, using a cloth, work the oil all around the inside bottom and sides of the pan. Give it a good coat, about a teaspoon for a 10-12-inch skillet, but not so much that there is standing oil in the pan. Then let it cool to room temp. You’ll want to repeat this process a few more times until the surface is glossy, but not sticky. and if needed, scrub lightly. A properly seasoned pan is naturally nonstick, however if there is stuff stuck to the pan, you can scrape it and scrub with a hard bristle brush. After washing, or scrubbing if necessary, make sure to fully towel dry your pan to prevent rusting.

Our favorite and best-selling cast iron is Lodge. Lodge is seasoned cast iron cookware, so they begin the seasoning process for you. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy-based vegetable oil. The more you use your cast iron, the better the seasoning becomes.  Lodge is MADE IN THE USA and has been making cast iron cookware in South Pittsburg, Tennessee since 1896. With over 120 years of experience, their cast iron is known for its high-quality design, lifetime durability, and cooking versatility and is FAMILY OWNED.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs, for cool tools for cooks. 

Remember my Foodie Friends that “Life Happens in the Kitchen” and remember to say the secret password: “Shhh…Bears” when you stop in.

Take Care, 
John and Paula

Fire Roasted Trout
(in a cast iron pan)

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 bunch of dill, chopped
• 2 lemons, sliced
• 2 whole trout, butterflied
• Salt & pepper

Directions
1. Set the Lodge skillet or griddle in a bed of coals, smooth side up. Preheat to medium-high heat. (you can also do this on your outside grill or indoors as well)
2. Combine lemon juice, olive oil and 2 teaspoons chopped dill. Whisk until well incorporated.
3. Place remaining dill and lemon slices inside the butterflied trout, brush all over with lemon juice mixture.
4. Season with salt and pepper.
5. Place fish on preheated skillet or griddle and cook each side for 7-10 min. or until the flesh flakes easily. Brush with lemon juice mixture as needed.
6. Remove trout from the skillet or griddle and serve immediately.

Sweet Dreams

“Kids get to see that not all kids have what they have. If you show them this when they’re little, they approach life in a whole different way. They have a different perspective,” -Gail Welter.

“It’s a little thing, but it’s kind of enormous,” said Mike Rowe during one of the most-watched episodes of the Facebook series he hosts, “Returning the Favor.”

The program, now in its fourth season, recognizes people across the country who are doing charitable work in their communities. 

It changed the life of local resident James Welch, who has in-turn changed the lives of many more. 

Making the Beds

After retiring from serving as a combat medic in the Army National Guard for 26 years, Welch was looking for a way to continue giving back to the community. 

That’s when he watched an episode of “Returning the Favor” about an organization based in Idaho called Sleep in Heavenly Peace that builds beds for children in need.

In awe of all the good this group was doing, Welch decided he wanted to be a part of it and within a year had started a chapter of Sleep in Heavenly Peace in Mechanicville. 

Beginning with a grant from the All Over Albany Foundation, at their first build, Welch and a team of volunteers made four beds. In 2019, they supplied 205 beds to local children in need. 

Each bed is made of pine lumber, can be stacked to create bunkbeds, and is dipped in vinegar to ward off bedbugs. In addition to the frame, Sleep in Heavenly Peace provides a twin-size mattress, pillows, sheets and a comforter to each child. 

Welch currently has 160 requests for beds and more come in every day. 

The Sleep Advantage

Getting a good night’s sleep is a basic human need that too often goes unmet. 

At least once a month, Welch, who works as a full-time truck driver, drives a trailer of tools and supplies to the location where a company or an individual has sponsored a build (as there is no permanent location for Sleep in Heavenly Peace to work out of). 

Volunteers of all ages then spend the day building under the supervision of those trained in the process. 

“You can have zero experience. That’s fine. You can never have touched a tool in your life and we’ll show you how. Not only can you go from not ever having used a saw to using one, but we’ll teach you how to be pretty proficient at it by the time you’re done for the day,” said Welch.

Some of the most rewarding experiences are when children who’ve volunteered to make the beds also help deliver them, he said. Often, the kids receiving them want to assemble them, too.

“They have a blast with it! When we leave, they have the biggest smiles on their faces.” 

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Kids are Our Future

“Kids get to see that not all kids have what they have. If you show them this when they’re little, they approach life in a whole different way. They have a different perspective,” said Gail Welter. 

She first learned about Sleep in Heavenly Peace when Saratoga socialite Michelle Riggi posted that she was sponsoring a build on her Facebook page. Thinking that it would make a good article for her online blog, “Life as I See It,” Welter was immediately moved to help.

Not only has she donated $350 to build a bunkbed, but she’s started collecting donations from others. Her goal is to be able to collect $2100 – enough to sponsor a build. 

“The group is just really amazing. I love that the money stays right here in the community. This is really changing lives. I like how concrete it is. Everybody that I’ve talked to has said, ‘I want to do a build!” It’s kind-of a fun thing to do, it’s a great team-building fundraiser – I just like everything about it,” she said.

An Awakening 

Fulfilling requests for beds is based on location, not determined by income. 

“Income is not always relevant. You never know what the circumstances are that determine someone’s need for something like this,” said Welter.

Applications describe a variety of reasons why kids need a bed, said Welch. One example is a mother who escaped an abusive situation with her children.

“She broke the cycle of abuse but she lost everything when she left. We helped her by making bunkbeds. She was so energetic and so positive. Then, we decided to adopt her kids for Christmas, so they would have some presents, too. It was simple, basic stuff that they asked for. Something as simple as food is something that some people just don’t have,” said Welch.

Because working more than a 17-mile radius from the 12118-zip code is prohibitive, satellite groups are already popping up so more people in need can be helped. 

In addition to financial assistance, volunteers and donations of mattresses and bedding are always needed. For more information, find Sleep in Heavenly Peace on Facebook @SHPMechanicville.

A House Built for Generations to Come

Photos by Randall Perry Photography.

The house sits perched atop a rise in the land along Route 9P overlooking the still expanse of Saratoga Lake. In early-spring, the view is placid, serene and tranquil, belying the bustle of cars, boats and cyclists that travel the length of the lake during warmer months.

The 6,500 square-foot, three story home took five years to plan, design and build, but the finished product was worth the wait and is now, according to the homeowners, a place for family to gather and enjoy the comforts of being together. Ryan Wiedl and Tony Bonacio, of Bonacio Construction worked with architect Jim Zalewski and interior designer Erika Gallagher of Plum & Crimson, along with local masons and woodworkers to incorporate the original structure that stood on the property into the expansive and open floor plan of the new house. 

“The homeowners had a great impact on the design of this house and were involved in every aspect,” said Ryan Wiedl.

The owners and their family, who divide their time between Latham and Saratoga Lake, spent their summers growing up on the lake, with the first family cabin built in 1955. Remnants of that original cabin greet you as you first enter the home. The entry hallway opens to a large coat and boot room, with cubbies and hooks and an L-shaped bench. The wall of the cubbies is made from re-claimed wood from the original cabin built by the homeowner’s grandfather. 

From the coat room is a large, spacious den area styled for recreation, relaxation and fun. On one end is a large fireplace framed in granite from Adirondack Stone, with tall fireplace doors, courtesy of Saratoga Fireplace and Chimney. Plush leather couches and chairs from Plum & Crimson frame the area around the fireplace. Directly behind the seating area are a pool table, a card table and a large wet bar.

The oversized windows run the length of the room, as they do on every floor of the house. With no window treatments to block the view, the open feel of the large glass -framed in soft white molding- allows the surrounding natural beauty of the lake to dominate nearly every part of the home.

The thematic design of the house has drawn upon the family’s love of horses, the lake and – most importantly – family. Over the years, they collected and carefully preserved remnants from an earlier time on the lake, when casinos like Riley’s were still doing a brisk, if not above board, business. On the sofa table sits an authentic card shuffler; while, on the wall facing the pool table is a framed montage of cards, chips, and other memorabilia from Riley’s and other establishments.

The staircase leading to the main living area is framed by iron spindles and an antique jewel post, which the Erika discovered on eBay. While installing it into the staircase, the construction team found papers stuffed inside. Upon inspection, they turned out to be the school schedule from an MIT student dating back to 1889.

Reaching the top of the stairs, it is hard not to be taken aback by the expansive open construction of the great room. Red oak floors and cream nickel gap paneled walls are accentuated by walls of windows and transoms narrowing into a peak at the top of the 24-foot high ceilings. 

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The trestles that frame the room were constructed by Legacy Timber Frame on Saratoga Lake and the long beam that spans the width of the room is wrapped in wood from a 36-foot long Douglas fir that was transported here from Oregon and milled in Lake George.

The massive fireplace boasts burled walnut doors and a raised granite hearth that weighs over 10,000 pounds. The entire face of the fireplace is made of granite from Champlain Stone. Local mason Jeff Davidson constructed the fireplace, taking days to meticulously cut each of the massive stones into place.

“You can tell the quality of the mason by the space between the stones,” Tony Bonacio tells me, adding that the fit between the stones is so tight, there is only about 1/8 inch separating them. The estimated total weight of the fireplace is approximately 100,000 pounds.

To the right of the fireplace is a temperature-controlled wine room enclosed in glass, with a nearby tasting area. Each area flows artfully and seamlessly into another, with the large dining table as a focal point. “We wanted to build a home where we could comfortably fit 30 people all together at one table for Christmas dinner,” the homeowner tells me. The house was finished in December, just in time for that wish to come true.

The kitchen, designed by Dawn Zarrillo of Kitchens by Zarrillo in Duanesburg, has Thermadoor appliances, with a marble and onyx backsplash and a Quartzite countertop on the island by Capitol Stone. 

Erika explains that one of the goals was furnishing and accessorizing different parts of the great room in a way that creates a smooth transition and design flow from one area to the next. 

Another winning strategy are the smaller areas of the house that are separated from the main living spaces. The cigar room is one of those brilliant designs. It is in here that visitors get a true feel for the family, their history and their passions.

The walls and cabinetry are made entirely from walnut, with slate flooring inlaid with oak and cozy leather and fabric furnishings collected from the owners’ travels around the world, interspersed with complementary chairs and accents from Plum & Crimson.

True to its name, the cigar room has a built-in climate-controlled humidor accented by a collection of cigar boxes from across the globe and from local Saratoga haunts. The vintage ash trays, accented with brass horses, are relics from the Saratoga Reading Room on Union Avenue.

Resting in one of the walnut shelves is a mandolin the owner’s grandfather brought with him from Russia, which has remained in the family and is estimated to be more than 200 years old.

A little further away is the butler’s pantry, another cozy space that is full is family imagery. The walnut Dutch doors were a specific request of the homeowner, and the antiqued marble countertop is set off with a backsplash of ceramic tiles that are inlaid with sepia-toned images from photos of the family dogs, horses, their beloved barn cat and even their pig, Porkchop.

Local woodworkers Jim and Greg Von Lienen played a huge role in the creation of the cigar room, the butler’s pantry, and many other one of a kind features of the home.

The third floor of the home is the family’s private quarters, with a large loft area separating guest rooms from the master suite and offices. The beauty of the outdoors continued to dominate the third floor as it does the first and second. “one of the design goals here was to use colors and textures that embody the colors of nature,” says Erika. The master suite is a soft sea-glass shade on the walls, with pale accents and the ubiquitous walnut double doors that make the room “pop.”

While the owners say it was a long journey to create the home they envisioned, it was the combined work of the architects, construction and design teams, along with the artisanship of the craftsmen, that “made our house a home for generations to come.”

High-Fiving the Summit: Reaping the Benefits of Family Hiking

“In family relationships, love is really spelled T.I.M.E.”  ~ Dieter F. Uchtdorf

Promoting quality time – especially with family – is more than just the ‘in thing’ to do these days. Unplugging, taking a break from social media to step outside, enjoy the fresh air and interact with each other has become more sought after than ever before. 

Just ask Dave and Jessica DeConno, young parents of three sons who love fitness as much – if not more – than they do. DeConno’s interest in physical activity includes things like spinning inside, cycling outside, marathons, skiing, swimming, and hiking – to name a few. 

“Kids are capable of so much more than we give them credit for,” Dave says,
smiling at me over our shared snack of cheese and crackers in the living room of their cozy home. “We’ve never hesitated to include the children on our hikes – the boys have grown up appreciating the beauty of nature because of that.” 

Avery, their youngest, interrupts.  “I’m four,” he says. “Two weeks ago, I was only three, but we still hiked seven miles up this big mountain. Ok, dad carried me for one mile – but I did the rest of the hike myself!” I’m not sure I believe him. Jess looks me in the eye, tells me it’s true. 

You’ve got to be kidding.

“Sometimes there’s a melt-down, I’m not going to lie,” she admits. “Hiking is a challenge. It’s taught us to be patient, for sure. Dave and I do what we can to help when it happens. We encourage them, play games together, look for landmarks, talk about their day at school. Any distraction – even for a few minutes – helps to refocus and get going again.” 

Kaden is a handsome 15-year-old who loves to hike with his parents. He takes photos along the way, editing them to share with friends and family later. “My first hike was when I was two. Dad carried me most of the way in his backpack.  I love the early morning car rides, spending time as a family, enjoying the outdoors, and each other. Everything about hiking makes me feel good.”   

Logan is seven. “I’m happy when we finally make it to the top of the mountain,” he grins. “The views are beautiful. We run around, rest a little, then eat a sandwich before we turn back. It’s cool.” 

Even their dog, Summit, loves to hike. He’s in most of the family’s pictures and videos. 

“I love climbing the fire towers best.” Avery pipes in.

“You’re not afraid of heights?” I ask him – a lot of people older than him are.

He giggles. “Not anymore.”

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Dave and Jess do a good deal of research before they leave for a hike. They use apps like ‘AllTrails’ or ‘Adirondack Net’ to see how each one is rated – easy, moderate, or hard. They also check to see how long the hike is, the condition of the trails, and what the weather’s going to be like, so they can dress appropriately. 

At the end of the day, families that spend time together are a healthier, happier, stronger unit. “Start with a short hike,” Dave says. “ Then discuss what everyone liked or didn’t like about it.”

“Research is important,” Mama Bear tells me. “Start planning your next outing as soon as you can. Keep everyone excited. Before you know it, hiking will be something the entire family looks forward to. We wouldn’t trade it for the world.”   

Great snacks for hiking:

* Fun fruits
* Gummy bears
* Grapes
* Apples
* Cucumbers
* Peanut butter and jelly sandwiches
* Wraps
* Granola bars
* Plenty of water – more than you think you’ll need
* Juice boxes
* Trail mix 
* For their pup; Summit
* Collapsible bowl
* Kibble
* Treats
* Snacks the boys drop 
* Plenty of water – more than you think he’ll need

Worldwide Local: David Forbert

At a time when color photography was still rare, David Forbert traveled the world, capturing what he saw through his lens, and sharing it with millions.

At age 12, Forbert won his first photography competition with a picture of a flower from his mother’s garden. He was 17 in World War II, volunteered with the Navy, was sent to a Pensacola, Florida photo school, and went on to the South Pacific. After being discharged, he continued his education before getting a job in 1947 that would change his life – working as a staff photographer with the best-selling consumer magazine, Reader’s Digest. 

The Life of a Travel Photographer

For the next 15 years, Forbert circled the globe, shooting more than 1,000 covers for Reader’s Digest’s 30 foreign editions. 

“I had to get so many pictures that I had to work fast. I was always looking for a picture everywhere I’d go. I went around the world, I don’t know how many times,” he said. 

Photography in the 1950’s was very different than it is today. Forbert lugged around so much stuff that customs often stopped him to investigate. 

Using a Linhof 4×5” camera and Ektachrome film, he’d travel with thousands of flashbulbs and spend his days viewing tiny images upside-down under a focusing cloth. 

“The film speed was the worst thing. (ASA 10, compared to today 1000’s roll.) You cannot move or shoot candidly. You had to have people be absolutely still because it was such a long exposure,” he said. 

Through an International Lens

The format and subject matter depicted on Reader’s Digest covers required that Forbert’s photos be visually appealing from the front (which included a table of contents panel), from the back, and once opened. 

The images must also show everyday life and places familiar to the residents of each country, not a glamorized version from an American’s point of view. 

“People in that country did not necessarily want to see the same things in a picture that tourists did,” said Forbert’s wife, Amy. 

Working at the magazine’s art department, she and their two children would excitedly anticipate Dave’s arrival back home from his travels. 

“I loved it. It was so nice seeing places in his photographs that I’d never been,” she said. 

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The Best Advice He Didn’t Take

In 1961, Reader’s Digest switched to using artwork on their covers. Forbert worked freelance until he and a partner opened the Image International stock photography agency in New York City. 

They would come to represent more than 300 photographers, selling images to top clients. During this period, Dave continued his freelancing working for such clients including Pfizer, Goodyear, Texaco, American Express, and others. 

In addition to their commercial use, Forbert’s photographs were exhibited by major museums around the world including the Metropolitan Museum of Art. 

In 2004, the Forberts moved to Saratoga, where David’s photography has continued to evolve. Early in his career Edward Steichen, Photo Dept. Director at the NY Museum of Modern Art, advised Forbert to take the pictures he wanted to take and not worry about if they would sell.

“He said, ‘You’ve got talent – shoot what you want.’ I ignored that, fortunately, or I wouldn’t have had a career. Now that I’m retired, I do that,” said Forbert. 

A Priceless Moment in Time

Today, at 94 years old, Forbert uses a digital Nikon camera to shoot florals, is continuing to learn Photoshop, and teaches the occasional photography workshop. 

“I like the digital, you can see the images immediately – it’s great! I don’t miss the darkroom at all,” he said. 

While it seems like everyone is a photographer today, and getting paid for it is harder than ever, the Forberts agree that you should spend your life doing what makes you happy. 

“It really pays to keep going and doing what you love. It’s really important,” said Amy.

Meet Our Fire Fighters: Saratoga Springs Fire Department

They are there when you are in need asking, “How can I help you?”

These are the extraordinary men and women of the fire department. 

They are bravely going into the most dangerous situations every day to protect you and your property. 

Even when they’re not on the job, firefighters can often be found serving the community in many different ways; supporting charitable causes, volunteering, and coaching sports. 

They are simply remarkable people and getting to know a bit more about them means that, even in an emergency, you will recognize the friendly face that comes to help. 

Chris Stewart, Firefighter
Saratoga Springs Fire Department

I have been a firefighter with the department since August 2014. 

I’ve also been an assistant varsity baseball coach at Saratoga Central Catholic High School since January 2016. 

My dad and grandfather were both professional firefighters for the Green Island Fire Department and my grandfather and uncle on my mom’s side are former officers/members with the Village of the Stillwater Fire Department. 

Prior to becoming employed with Saratoga Springs, I volunteered for the Arvin Hart Fire Company in Stillwater and have experience with the Waterford Police Department, Stillwater EMS, Malta EMS and North Queensbury EMS. 

Because of the professional firefighters in my family, I always wanted to be a professional firefighter, too. I stopped playing college football and baseball at Mount Ida early to make sure I had time to complete the paramedic course at Hudson Valley Community College in time for the civil service test and to be hired on at the Saratoga Springs Fire Department. 

My favorite part of the job is the station life, having an additional family in the good times and the bad times. No matter what the calls are, once we get back to the station there is a family element. 

My personal goal is to be an officer one day. I want to advance myself as a firefighter and be one that my dad and my grandfather would have wanted to work with.

Aaron Dyer, Battalion Chief
Saratoga Springs Fire Department

I have been proudly serving the City of Saratoga Springs for 21+ years. I currently manage the Fire Prevention Office, Code Enforcement Office and share in the day-to-day operations of the department.

I also have a passion for snowmobiling and working to maintain the trails in Saratoga County. I enjoy camping and spending time with family and friends.

My father was my inspiration to become a firefighter. He was a member of a volunteer fire department and encouraged me to join.

I love being able to work with my co-workers and the public every day – whether it is during an emergency, in fire prevention or at a special event. In the position I am in, I am able to listen to the needs of my co-workers and the public, and help steer the fire department into the future.

I am always working towards advancement within my profession, continually updating my education. I also strive to spoil my niece, nephews and god children.

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John Marra, Firefighter
Saratoga Springs Fire Department

I have been a firefighter and paramedic for five years. 

I’ve always had a passion for helping people. My dad was a volunteer and so it has always intrigued me.

My favorite part of the job is that everyday you walk in the door; you never know what you will be doing – every day is different. 

In my family, there are my parents, my sister, and I have three nephews. When I have free time, I enjoy jet skiing, snowmobiling, and riding my motorcycle. 

I also just completed my Bachelor’s degree in Emergency Management at SUNY Empire State.

Matt Derway, Lieutenant
Saratoga Springs Fire Department

I have been a firefighter for 26 years, beginning as a volunteer. I also served six years in the New York Air National Guard as a firefighter. I became a full-time firefighter for Saratoga Springs in 2006. 

I play hockey with the Saratoga Springs Fire Department hockey team, along with helping to coach my son, Lucas, and his hockey team.I also enjoy golf, music, and play drums. 

My father was an EMT. Watching him help people showed me that it’s the right thing to do.

We respond to all sorts of calls – not just fires. My experience has taught me to contain a situation as quickly as possible, so everyone gets out safely.

I hope to move up through the ranks at the department and continue my education with the fire service. 

Declutter for the New Year

Being disorganized can be caused by a combination of things. But more importantly, being disorganized causes many ailments and barriers for you and your life. The new year has only just started; this is a great time to regain your space and improve your health.

Problematic cluttering behavior manifests itself in 3 major ways; compulsive acquisition of useless possessions, living spaces so cluttered you can’t use them and distress or an inability to function due to the hoarding. Your stuff will cost you in more ways than one: money, time, health, relationships and more.

Clutter can be a symptom of other health issues. If you have had an emotional trauma or brain injury, you can struggle with normal upkeep of your home. Conditions such as ADD, OCD, ADHD, depression, chronic pain and grief can also prevent you from tackling your stuff on an ongoing basis. Having a significant level of clutter can also be an indication of emotional deprivation or an absence of warmth expressed in the family during adolescence.  In all of these cases, seeking help in some form from a psychiatrist, psychologist, doctor or professional organizer is probably necessary. 

The stuff in your home is not only physically impeding your space but preventing you from actually doing things… if you can’t find your sneakers, you aren’t exercising. The items cluttering your home can create an un-safe obstacle course, especially for those with limited mobility.  If you have young children, it means making a safe space for them is almost impossible. You may not be taking your medications properly due to lack of systems and always losing them.  And if we are talking about clutter in your kitchen, you will eat better by clearing the space in order to prepare a healthy meal at home and use healthier foods from your pantry.  Eating at home is almost always healthier than a meal prepared out.

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The stuff, as packed as it is, can also mask dirt and allergens and harmful mold.  In some cases, even bugs and rodents. Have pets?  They can “hide” surprises within the stuff that can cause major issues for your health and the condition of your home. What you can’t see can be seriously harming you.

The big glaring issue with clutter in your home is the challenges it poses to your mental health. It causes a lot of stress, i.e. not being able to find things when needed, being late for work or events, having to repurchase items and spend more money. The burden is high when you have too much stuff and it is disorganized. This reason is, of all the others, why most professional organizers get called. This stress leads to depression and anxiety.

So, physically and mentally, gaining control of your space and your stuff, can have huge positive improvements on your health. Your mental health will improve; you will be at peace with your stuff and rather than it limiting you, it will support the life you want.  You will be calmer and happier.  If you have breathing problems, tackling the clutter and cleaning your home thoroughly will improve those issues.  With eating healthier and finding those sneakers, your fitness and energy should improve, you may even lose actual pounds when the weight of your stuff is gone. You’ll have more time for the things you want to do because you will be in charge of your space.

Getting organized and simplifying has so many benefits. It is overwhelming to get started, but please do… just start small. Even one cleared surface can create huge results. If your kitchen table is covered, just clearing this off may set you up to eat regularly, have a basket for meds and take them properly, and pay your bills on time. If you think you need help with how to do it, seek that help.  You won’t be sorry when you reap all the benefits of letting go.

You can reach Jordana Turcotte of SIMPLY YOU at 518-309-CALM 
www.SimplyYouOrganizing.com
Facebook.com/SimplyYouOrganizing
Instagram: @simplyyouorganizing

The Power of a Love Story; Meet the Cottrell Family

Cover Photo (left to right): Alissa, Garrett, Valerie, Ben, and Jenna Cottrell

 

“Some days there won’t be a song in your heart. Sing anyway.”  Emory Austin

meet them on a sunny autumn afternoon. Father and son greet me in the driveway, opening the door of their home wide, calling out to mom and two daughters, announcing my arrival.

I learn their names right off the bat. Valerie and Ben are parents to twins Garrett and Alissa, both 31, as well as a younger daughter Jenna, who is 28. 

We sit around the dining table together, sun streaming in from the deck, laughter ringing gaily throughout the room. You’d never know what they’ve grappled with, struggled through as a family – unless you asked. 

It seems like everyone you meet today either knows someone battling cancer, is a survivor themselves, or has lost a loved one from what the American Cancer Society estimated (back in 2015) would claim the lives of about 1,600 people daily. 

If you’re wondering about the numbers, it equates to approximately 590,000 deaths due to cancer. In one year. 

Garrett was 16 when he was diagnosed with ALL – Acute Lymphocytic Leukemia. The doctors at Albany Med offered him two options. He chose the second one – which would be harder and take longer – but would also allow the medical community to study the disease, its treatment, and his recovery.

“I knew it would be better if we could bring more education and awareness to this type of cancer,” Garrett tells me. “I felt it was the least I could do – help the next person suffering from it.”

Alissa, his twin sister, says she felt phantom pains all the time. “Whenever mom and dad brought Garrett to the hospital for a procedure, the wait was unbearable. I panicked. It felt as if I was going through it with him. I’d call dad to ask if my brother had this or that done to him that day. It was like I always knew.” 

There was guilt, too. “I couldn’t understand why Garrett was enduring this hell while I was healthy. It was horrible. I cried a lot, felt defenseless and alone. What if the other half – the better half of me died? I couldn’t imagine life without him.”

Garrett knew his sister felt helpless. “I needed Alissa to understand this wasn’t her fault. We sat down one day, talking for a long time. I hugged her and said she was going to have to be strong and healthy for both of us.”

Chemo, shots, IV drips, 25 different pills every Friday – it sure seemed like it would never end. It was tough for the family to carry on with normal activities, but they coped, doing the best they could under the circumstances.

Thankfully, Garrett saw another birthday, then another, and yet another – growing stronger with each one. Doctors still keep a close eye on him, but cancer moves further away from his life every day.

Jenna talks softly, remembering a momentous day during December 2016. It was time to come off of her parent’s health insurance. “I was crying like a baby, complaining about how much it was going to cost. Man, I was young – I didn’t want to think about spending my hard-earned money on things like that.” 

She had a long conversation with her dad, deciding it was the smart, grown-up thing to do. Securing medical coverage would help her worry less over the ‘what ifs’ in life. 

Thank goodness she made that decision.

In January 2017 she was attending a press conference for her job as a sports anchor for ABC/Fox. By then, she was living and working in the Rochester area. 

She wasn’t feeling well and recalls being drenched in sweat. Coworkers asked if she was okay and Jenna wasn’t able to shrug it off. Her temperature was 104. At the hospital, she was diagnosed with stage IV Hodgkins Lymphoma. Her team of doctors would be from The Wilmot Cancer Institute at the University of Rochester Medical Center. 

The family was in disbelief. How could this have happened again? How would they ever get through the journey of another child suffering from this terrible disease?

“Friends and family rallied around us both times,” Jenna tells me. “They brought food, lent an ear, offered a helping hand. We were never alone.”

At first, Jenna says she was angry with the news, grappling with the questions of “Why me? Why our family? Why a second time?”

She’d shared a bedroom with Alissa over the years, the sisters were very close, even after she’d moved away. “It was so hard for me to watch,” Alissa says, tears brimming from her eyes and rolling down her cheeks. “Once again – I was healthy and a sibling wasn’t. Why?” 

It was terrifying for Garrett as well. “I felt terrible, all-consuming guilt. Memories of my own personal journey with cancer came flooding back – I didn’t want my younger sister to suffer any of what I’d gone through. I was her big brother, yet there was nothing I could do to spare her from what I knew was ahead.”

Jenna’s journey was a tough one as well. Some days were good, others were bad. 12 rounds of treatment came wrapped up in a lot of different emotions, sickness, depression, hope. It’s an experience she wouldn’t wish on anyone. “I learned how tough I am though,” she tells me, “how strong my family is, how supportive my friends are. Cancer taught me more about the human spirit than any other experience could have.” 

Over the last two hours, I feel as if I’ve opened a wound that’s only just scabbed over. I search five sets of eyes and see raw emotion. When they speak their mouths quiver. The love they have for one another is evident and very powerful. 

“It’s important to talk about cancer,” one of them tells me.

“Cancer changes your perspective on life,” another one says, wiping tears from her face with the back of her hand.

“Look,” Garrett pipes in. “You can have a bad day – you just can’t live there.”

Valerie and Ben hold hands and look at each other. “It’s been an emotional roller coaster. We’re just so grateful the kids are okay. They’re all doing well, have great jobs, keep up with doctor appointments, and are closer than ever. Most importantly, they’re living the best lives they can. We’re extremely proud of all three.” 

Each one hugs me tightly as I prepare to leave – with bear hugs that don’t need a single word.

Jenna points to her parents. Garrett and Alissa follow suit. “These two,” she tells me. “They’re why we’re still here. They wouldn’t let us give up or wallow in pity. Rock-solid people, our parents. We’re so lucky to have them in our corner.”

I shake my head ‘yes,’ tears brimming from my eyes as well. They sure are.

Preparing an Emergency Food Supply

You Don’t Need to be a homesteader to be prepared in times of an emergency. In our area a snow storm or high winds can disrupt power for days. Preparing an emergency food supply will allow you to feed your family for a few days, even if you have no electricity. When preparing your emergency food supply keep in mind your family’s food preferences, and include some comfort foods which will help to elevate spirits in a stressful situation. Avoid salty foods that will make you thirsty because water may need to be conserved. The general recommendation for water is one gallon per person per day for drinking and sanitation. The following items are suggested when selecting emergency food supplies. You may already have many of these on hand. By gathering them and storing them in one location it can help your household through the worst days of an emergency. If you put them in a Grab-N-Go tote, you can take them with you in the event that you can’t remain at home. This list includes shelf stable foods that mostly require little to no cooking or added water.

• Canned meats, including soups (reduced sodium) 
Canned fruits and juices
Canned vegetables, including soups (reduced sodium)
Protein or fruit bars
Dry cereal 
Ultra-pasteurized milk (only needs refrigeration after opening)
Dry powdered milk
Dehydrated potatoes & canned gravy
Instant rice
Peanut butter & jelly
Crackers
High energy foods, like nuts and dried fruit
Comfort foods such as cookies, hard candies, instant coffee and tea bags
Food for infants and for special dietary needs
Staples, such as sugar, salt, pepper
Water – 1 gallon per person per day

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Make sure you have a can opener and knife for opening products, and disposable cups, plate, bowls and utensils.

Store your emergency food supply in a cool, dry place that is rodent proof. Some foods can be stored indefinitely, while others have a six month or one year shelf life, so check your supply every six months, and replenish as needed.

Cooking – A grill or camp stove that heats with propane can be used outdoors. If you want to be able to cook indoors, consider purchasing a butane burner and canisters.  You may reheat canned foods in the can if you remove the label first to avoid a fire hazard. 

Emergency Preparedness resources can be found at the Cornell Cooperative Extension website, www.ccesaratoga.org, under the Food & Nutrition tab. You can also find the following suggested resources for preparing a 3-Day emergency food supply at other government websites. 

Make An Emergency Food Supply Kit:www.ready.gov/food Determining Water Needs:www.ready.gov/water

Keep Your Food Safe During Emergencies: Power Outages, Floods & Fires, www.fsis.usda.gov/ (search for title)