Bobby Flay’s Saratoga Springs gourmet kitchen overlooking the track with vaulted ceiling, exposed brick & gas fireplace. Photo and description: Julie & Co. Realty.
SARATOGA SPRINGS — Five months after Barstool Sports founder David Portnoy purchased a Fifth Avenue home in Saratoga Springs, downstreet neighbor and Reality TV personality Bobby Flay has put his four-bedroom home on the market.
Flay purchased the Tudor-style home for $1.7 million in 2021. It is up for sale at $3,295 million.
The home, featured in House Beautiful magazine in April, was originally constructed in 1939, and features 3,087 square feet of living space with four bedrooms, 3.5 bathrooms, and a two-car garage.
“The outdoor living space is one-of-a-kind with an outdoor kitchen, expansive patio and unmatched views,” according to the real estate posting specifying JoAnn Potrzuski Cassidy with Julie & Co. Realty as listing agent of the property, in a story first reported by the Times-Union.
Flay’s home, adjacent to the Oklahoma Training Track, is located approximately 100 yards away from property which David Portnoy’s company, Smokeshowcity LLC, purchased in March.
Tailgate and Party Shop on Phila Street in Saratoga Springs, on Aug. 22, 2023. Photo by Thomas Dimopoulos.
SARATOGA COUNTY — A new gourmet marketplace. A downtown party shop in Saratoga Springs. A neighborhood deli family-operated for decades.
Three popular retail establishments announced imminent changes pending in their respective businesses with a potential of ramifications resulting for the people who patronize their stores.
Tailgate and Party Shop, Saratoga Springs
Kirsten Lambert purchased the building at the corner of Phila and Putnam Streets in spring 2021, relocating the Caroline and Henry Street-based Tailgate and Party Shop she first opened one year earlier. The new Phila Street location, since 1990, had previously housed Four Seasons Natural Foods.
Lambert, a near 30-year-teacher of sixth-grade students was looking for a business to operate during what she anticipated as her retirement years.
“It’s been a wonderful experience, but it’s just not ‘retirement.’ I found myself exhausted and not as retired as I thought I would be,” she says with a laugh. “We decided we really need to spin some things down in our lives. A need to really retire this time. It is time for me to pursue other retirement dreams.”
The role Retirement 2.0 will take for Lambert and her husband is in the form of a small animal rescue operation to potentially include retired racehorses.
The shop meanwhile will see new purpose.
“We have a lessee coming in who is going to do his own thing,” says Lambert. While not yet completed in scope, the new business operator has plans to install a bar along an upper section of the interior and a small convenience market style area on the lower section. Paper Dolls of Saratoga has expressed interest in taking over the party supply part of the business. Lambert will maintain ownership of the building.
“We will begin the closing process in September,” she says. “I’ll be putting things on sale, and we’ll be done by November first.”
The Tailgate and Party Shop was Lambert’s first real retail business.
“I started a party store. During COVID. And I had no idea what I was doing: genius!” she says with a laugh. “I thought: have a quiet, seasonal little place. Racetrack season, Christmas. It did very well, it became a year-round store and there never seemed to be an off-time. That’s what caught me off-guard.”
“I do think it’s absolutely wonderful that Saratoga has really become a year-round destination and my favorite thing about having the store is that it is a really happy place,” Lambert says of her go-to, one-stop-shop for all things celebration. “And meeting the other business owners. I really learned a lot and it has me understanding with compassion and empathy all these other industries.”
Cannone’s Deli, Wilton
“We were 28 when we got here and we’re like 67 now,” says Theresa Cannone, tracing a line back to the earliest days of the deli she and her husband John opened in 1984.
Things were different in Wilton then. “When we got here it was almost like a rural area. On Northern Pines Road, you had no traffic. Now there’s condos, houses, developments – it’s just booming,” she says. With the influx of population over the decades, business at Cannone’s Deli at 654 Saratoga Road is also booming.
A few months ago, the Cannones began thinking about retiring.
“It’s bittersweet and it’s kind of hard to leave, but it’s time. We worked seven days a week, ten hours a day for 39 years. We just need to relax for a little bit, enjoy our kids, enjoy our family,” Cannone says. “Our kids are really looking forward to us spending time with them. We’ve got five grandchildren – and one on the way in November!” she adds enthusiastically.
“The people and the community are wonderful. We built this corner back in ’89 – we had the deli for 10 years, sold it to Kelly’s Deli, we had the liquor store, the pizzeria – Christina’s Pizzeria, which we named after our daughter,” Cannone says. A handful of years ago they returned to operate the deli.
“That was five years ago in May. When we came back people showed up with flowers – I thought we had a funeral going on – they showed up with flowers and balloons, pictures and cards, and pa-pa-pa,” says Cannone, having left Deer Park, Long Island several decades ago to relocate upstate, but the accent not entirely having left her.
Sunday will be the Cannones’ last day of working at the deli, which they have sold to Matthew Sanchez. The deli business will continue into the future, Cannone says. “He is a good man for the job.”
PDT Market,Saratoga Springs
Less than six months after the high-profile unveiling of a new gourmet marketplace in downtown Saratoga Springs, Chef Adam Foti announced this week he will be leaving PDT Market.
“Just less than two years ago, my partners and I embarked on a great adventure. The goal was to transform my passion, PDT Catering, into a marketplace that would nourish the community with amazing, prepared foods, specialty products, and a variety of educational opportunities. From this vision, PDT Market was born,” Chef Foti explained on a social media posting.
Foti says he will fix his undivided focus on a return to PDT Catering, which will relaunch externally Sept. 1.
“The effort required to build and sustain PDT Market, and simultaneously keep PDT Catering functioning at the very high standards we set for ourselves, was not always compatible. Time spent on catering was time away from the market. Conversely, time spent focused on the market was time spent away from catering,” Foti says. “Each demand and deserve complete focus and attention.”
The market will also continue, presumably in the partners’ hands, and announced it will be sharing more information “over the next several weeks.” PDT Market did not immediately respond to a media inquiry regarding specific plans of the market going forward.
PDT Market is located on Railroad Place at 55 Railroad Place in a location that previously housed a Price Chopper market.
“It’s such a labor of love that I’m so passionate about, that it’s just so exciting to see everything here,” Foti told Saratoga TODAY in March as the signage went up inside the 19,000-square-foot PDT Market in preparation of the store’s opening. An opening celebration ribbon-cutting ceremony took place April 24.
“PDT Market will continue to grow, flourish, and perhaps, change in my absence,” Foti says. “Rest assured that as I leave, the market is in skillful hands. The team in place is one of the finest I’ve ever had the pleasure of working with.”
SARATOGA SPRINGS — In July, the Saratoga Senior Center moved to its new location, 290 West Avenue, adjacent to the Saratoga Regional YMCA. The building’s brick and white columned exterior, designed by Saratoga architect John Muse, and built by Bast Hatfield Construction, ties senior health and wellness together in a big way.
“Our goal is to be a hub for older adults in a building that’s designed like a college campus center. We want to be a place where they can meet people and socialize, or just come and read the paper so they’re not home alone,” said Executive Director Lois Celeste.
Meeting a Growing Need
Since 1955, the nonprofit Saratoga Senior Center has helped adults, age 50 and older, maintain an independent lifestyle while meeting new friends, sharing a meal, exercising, taking a class, or learning a skill.
“We’re still experiencing a tsunami of aging in Saratoga,” said Celeste. “People come here to retire, relocate (to be with their kids and grandkids), and to build a new life after a loss. They are looking for new things to do and for new friends.”
Originally founded as the Golden Age Club, the group, renamed the Senior Citizens Center of Saratoga Springs (SCCSS) had their first building in 1960 at 162 Circular Street. Then, when the population’s growing desire for senior services was exceeding capacity at their 5 Williams St. address, their Capital Campaign raised $1.3 million for the new 14,000 sq. ft. space (which is twice as large) and will remain rent-free for 30 years, thanks to a $3 million charitable gift from the Dake Family and Stewart’s Shops.
Touring the New Center
Drive around the YMCA and you’ll find the Saratoga Senior Center’s main entrance (facing West Avenue). A second entrance through the gym is still under construction.
“The synergy between the Y and us is just incredible,” said Celeste. A senior health and wellness “one-stop shop” this location also offers direct access to Pitney Meadows Community Farm’s 1.7 miles of walking trails and the Saratoga Spa State Park’s numerous recreational opportunities.
Inside, large windows bathe the space in voluminous natural light, ideal for the art studio by the entrance. Equipped with an industrial kiln and plenty of workspace, the Center will continue its popular clay arts program, as well as card stamping, acrylic painting, beading projects, and more, with the help of an art coordinator.
“It’s really exciting and beautiful. The open space is fantastic. There is maximum light and absolutely gorgeous rooms,” said Celeste.
The main foyer and lounge area features a modern double fireplace with granite surround and countertops (supplied by Marble and Granite, Inc.), multiple seating areas, and tables fitted with USB charging ports. There is free Wi-Fi, ample parking, and several EV charging stations.
The high-demand commercial kitchen and food program (designed with the help of Forno Bistro’s Nancy Bambara)will organize food donations from Pitney Meadows, Panera Bread, Price Chopper, and the Bread Basket Bakery, among others, and work with various restaurants and chefs for breakfasts, lunches, dinners, and cooking classes. The Center has also explore operating as a café, as well.
The multi-purpose dining room (with drop-down projector) is a transitional space that seats 100+, and rotating exhibition space. Currently, work from Terri-Lynn Pellegri Photography’s popular compost series is on display.
The fitness and education centers will host a variety of classes (including Academy for Life Long Learning instruction) an onsite physical therapist with space to rent, and a meeting room for private consultations or telehealth appointments.
In the game room are a cozy gas fireplace and chairs, two pool tables, a ping-pong table, lending library, and four computers. A baby grand piano, guitar, and other instruments will also be available. This winter, a golf simulator will open for the public to rent.
“It’s All Right Here”
With more than 200 volunteers of all ages, the Saratoga Senior Center is an intergenerational hub, said Celeste. In addition to their 15 employees, volunteers and donations are the Center’s life blood, she added.
Volunteers man the front desk, teach, attend day trips and overnight excursions, deliver 200 meals each week, and provide transportation through the Community Connections program, housed here, in the administration offices.
“If we can just get people here, there’s food, they can socialize, enjoy art, music, education, exercise. It’s all right here,” said Celeste.
The Center is also piloting an innovative program to provide community palliative care to seriously ill seniors in the City and Towns, last year serving more than 100 seniors. “It focuses on quality of life while aging in place, much earlier than hospice,” said program manager Phil Di Sorbo.
The Saratoga Senior Center ribbon cutting will be held in September and a Grand Opening Celebration is planned for October.
For updates, follow the Saratoga Senior Center on Facebook and Instagram. To volunteer, make a donation, become a member, or for more information, go to saratogaseniorcenter.org.
Rendering of Albany International Airport terminal expansion. Photo: NYSDOT/ Office of the Governor.
ALBANY — Work is underway on an overall $100 million project at Albany International Airport that will support the expansion of the airport’s terminal, provide enhanced passenger amenities both pre and post checkpoint and allow more efficient passenger flow through security.
“Our upstate airports are essential to our local economies, and we are committed to making them as welcoming as possible for residents and visitors alike,” Gov. Kathy Hochul said, while announcing the project update last week.
The project, which was awarded $60 million from the Governor’s $230 million Upstate Airport Economic Development and Revitalization Competition, will modernize the entranceways, relocate and expand the security area, add additional seating and waiting areas, and make other improvements to reduce congestion and ease the flow of passengers.
Additional amenities include updated conference facilities, a public arts area and children’s play zone, new green spaces and an expanded airside marketplace.
“These generational investments will continue to make Albany International Airport and airports across the state easier to navigate and more enjoyable to visit, creating a gateway to our top destinations that is truly worthy of Upstate New York,” Hochul said.
An existing terminal at Albany International Airport was designed more than a quarter-century ago. The revitalization project includes the removal of the existing rotunda and pedestrian bridge to construct a new main entrance with glass curtain wall and the installation of lightweight, translucent canopies. The project will be funded by $60 million in state funds and $40 million in federal funds – the latter via the Bipartisan Infrastructure Law and American Rescue Plan.
Work on the current project is expected to be completed in early 2025.
A previous state investment of $72.1 million saw the expansion of the parking areas and the creation of Exit 3 off the Northway.
Dave Portnoy. Photo by Adam Glanzman/Getty Images.
SARATOGA SPRINGS — Barstool Sports Owner David Portnoy and New York-based businessman Adam Weitsman teamed up to purchase a racehorse at the 102nd Saratoga Sale this week.
The 1-year-old yearling was vetted and procured by ZD Horse Racing and Management, which is owned by two-time Kentucky Derby winning trainer Nick Zito and Vice President Robert DiPippo.
The plan is to ensure that the 1-year-old gets superior training, nutrition and is properly acclimated for racing during the 2024 season.
The horse purchased by Portnoy and Weitsman – listed as #53 at the 102nd Saratoga Sale – sold for $250,000, according to sales figures supplied by Fasig-Tipton. The bay colt by Practical Joke was born on April 2, 2022.
Overall, the Saratoga Sale, held Aug. 7-8, resulted in 154 horses sold for just over $75 million, up from the 143 sales at just under $67 million in 2022.
Barstool Sports founder Dave Portnoy is one of Saratoga Springs’ newest residents. In March, he purchased a ranch style home bounded by the Oklahoma Training Track for $1.4 million.
Adam Weitsman is owner and CEO of Upstate Shredding – Weitsman Recycling, – one of the largest scrap metal processors in the country and operates in 15 locations throughout New York and Pennsylvania. In addition to scrap metal recycling, Weitsman operates multiple restaurants in Skaneateles, according to Syracuse.com
Wilton — When Brian Brumley turned 50, he declared he would work smarter – not harder.
“I always had, in the back of my mind, that when I turned 50, I was going to slowly back away from the fast pace of the deli business and start a new, slower-paced restaurant,” he said.
That was last year, and now, Brian has embarked on the venture.
Readying His Stance
Being in the restaurant industry since he was 14, at age 23, Brian Brumley and his childhood friend, Anthony Gargano, took a risk in 1996 and became co-owners of the Spring Street Deli & Pizzeria in downtown Saratoga Springs.
“People who worked for me 20 years ago still stop me in the street to tell me what a great experience they had,” said Brian. “It’s been great watching Saratoga grow. I love the Saratoga Springs community, but I feel like it’s the perfect time to step away and scale back a little. The business has been incredible, but after 28 years, it is time for a change.”
Now, at 51 years old, Brian Brumley wants something else – simplicity.
Eying the Shot
As it goes with transcendent businesses, customers and owners alike benefitted from Brian and Anthony’s tremendous ability to supply favorites to those headed to the race track, as well as consistently good food locals loved. There is no denying the duo made great things happen.
The two no longer share ownership of the Spring Street Deli & Pizzeria. Anthony bought out Brian’s share of the business. Brian is now busy launching Rustic Pizza & Eats adjacent to his other business, the Olde Saratoga Mini Golf Course (founded in 2019). The new restaurant is slated to open this fall.
Taking the Swing
When Brian purchased the building at 556 Maple Avenue in 2009, he left the kitchen intact but added display racks in the former dining room when it reopened in 2012 as Saratoga Wine & Spirits. For 70 years prior, the building on busy Route 9 was the site of many bars and restaurants including The Gringe Tavern, Mino’s Restaurant, and Bizbee’s Waffle House.
Therefore, the work to be done for Rustic Pizza & Eats fall opening is mostly cosmetic, said Brian. All approvals are in place, so once the exterior and interior painting are complete; and more modern refrigeration and appliances are installed, Rustic Pizza & Eats will be ready to open.
Brian has also been working with his chef on a select menu tailored to take-out, delivery, and catering.
“My vision is to create a menu focusing on more modern-day preferences that will include cleaner eating with locally-sourced chicken and grassfed beef, fresh, creative salads, grain bowls, specialty pizzas, smashburgers, and traditional Italian sandwiches.”
“We will also keep some of the more popular Spring Street staples, such as the all-day egg sandwich. This menu will appeal to a large amount of the Wilton community,” he said.
Retaining plenty of parking spots in the high-trafficked road is fortuitous for Brian as Wilton is projected to add almost 500 single-family homes withing the next few years.
It’s almost as if he can’t help but be at the brink of opportunity when it’s emerging.
Brumley is simultaneously trying to break the stigma of restaurant work. He is creating a much smaller, more scaled-down menu than he’s used to, and Rustic Pizza & Eats will be closed Mondays. Because of their location across from Maple Avenue Middle School, he will try (as much as possible) to follow the Saratoga School District schedules.
“My goal is to make a less stressful, employee/family friendly restaurant with great, clean, healthier food choices.”
Keeping an Eye on the Ball
Even after opening Rustic Pizza & Eats, Brian will continue to offer delectable wood-fired catering from his mobile pizza oven. While Rustic Pizza & Eats will serve desserts, ice-cream will continue being served from Olde Saratoga Mini Golf’s concession stand, as well. Their popular “Puff, Puff, Putt” events allowing cannabis smoking, will continue every Tuesday, 5 – 9 p.m. until the second week of October (weather permitting).
Centralized within the Wilton community, Brian looks forward to making residents lives easier. He’ll be developing a regular delivery schedule for the Maple Ave School and giving back through food drives and coat collections, contests, fundraisers, and special happenings such as Haunted Mini-Golf and a Christmas-themed event.
The Olde Saratoga Miniature Golf Course and Rustic Pizza & Eats is slated to become Wilton’s go-to for quick and easy family dinners, parties, and corporate outings.
ZD Horse Racing and Management president Nick Zito (left) and vice president Robert DiPippo (right). Photo by Dylan McGlynn.
SARATOGA SPRINGS — A new company in horse racing and management has emerged in Saratoga Springs, led by a legendary trainer and an experienced business leader.
ZD Horse Racing and Management is run by president Nick Zito, a renowned trainer who was inducted into the National Racing Hall of Fame in 2005, and vice president Robert DiPippo, who brings along a wealth of business experience.
Combining Zito’s training experience with DiPippo’s financial expertise, ZD Horse Racing buys and manages horses, and oversees their care and training. The company also handles training regimens, veterinary care, and works with jockeys and other personnel, their website states.
DiPippo, who grew up in Garden City before moving to Saratoga several years ago, said he had no prior background in the horse racing industry before the launch of ZD. He said that the venture initially began after a chance meeting with Zito at Max London’s Restaurant.
“I’m sitting at the bar, and there’s a guy next to me,” said DiPippo. “And everybody’s coming up to this guy, and they’re going, ‘Hey, how are you?’ … I said, ‘You look familiar.’ And then he told me his name, and I almost fell on the floor.”
The two began meeting, with Zito expressing his desire to enter the horse management business. The company officially launched on Opening Day at the Saratoga Race Course this summer, with DiPippo saying working alongside Zito has been “a thrill of a lifetime.”
“When I sat there with him, he started telling me about this business. I said, ‘Woah, this could be a real great fit,’” DiPippo said. “(I am) a guy who doesn’t know anything about horses, but has the business acumen to come in and put it together.”
DiPippo is handling many of the company’s business aspects, while Zito primarily deals with horse training and management, they said. DiPippo has served as president and CEO of several companies, he said, and brings his business experience to the ZD Horse Racing team.
Zito has trained horses that have gone on to win the Kentucky Derby, Preakness Stakes, and Belmont Stakes among others.
“Obviously, I’ve identified tons of great horses in my career,” said Zito. “I’ve purchased a whole bunch of them right across the street (at Fasig-Tipton). We’ve had some Derby winners, Belmont winners, that I’ve bought across the street.”
Since launching, DiPippo said things have been going well for ZD Horse Racing. The company, acting as agents for high-profile clients, purchased Hip 53, a bay colt by Practical Joke, for $250,000 at the 2023 Saratoga Sale hosted by Fasig-Tipton on Aug. 7, according to records on the Fasig-Tipton website.
DiPippo also said it has been meaningful to work alongside Zito, saying he is “the most respected man in the horse racing business.”
“I’m lucky to be affiliated with this man,” DiPippo said of Zito. “And he’s taught me a lot, just hanging out with him.”
Properly identified licensed taxicabs in Saratoga Springs.
SARATOGA SPRINGS — Be aware of the vehicle you’re entering.
The city issued the warning for summer visitors and year-round visitors alike after becoming aware of unlicensed, fake Uber and Lyft drivers picking up passengers from popular locations around Saratoga Springs.
“We strongly urge visitors and residents to verify the status of any vehicle they use,” said city Mayor Ron Kim, identifying Caroline Street, Siro’s and other popular venues near the racetrack as specific places where unauthorized vehicles are setting up shop – including some which have posted fake Uber signs in their cars and phony taxi markings on the top of their vehicles. “Essentially these individuals are people who slap something on their car and then pick up riders,” he said.
Those authorized to transport people include registered and licensed passenger services.
“Taxi drivers are required to maintain a current and valid Class E or CDL New York State Driver’s License,” said Accounts Commissioner Dillon Moran. “Through the taxi licensing process, the city checks criminal histories, arrest records, driving records, warrant information, and enrolls taxi drivers in the NYS License Event Notification Service (LENS) program – so that if something happens, we find out about that individual and flag them or remove them from the road.
“Recently I had the opportunity to do an overnight shift with the police department and one of the issues they brought to my attention was: an overabundance of what I would call Gypsy Cabs, or unlicensed operators of taxi cabs,” Moran said. “The primary issue is public safety. People pretend to be a cab, yet they have no background checks, they have no insurance we know of. That’s a very dangerous situation. We don’t know who they are, and we don’t know where you could wind up. It is absolutely vital that you understand that you’re putting yourself at great risk.”
How to Recognize
Legit Services
There are certain clear signs that you’re in a legitimate taxicab. A licensed taxicab in Saratoga Springs is properly identified on the top and on its side with required signage and carries a medallion sticker. The 2023 medallion is maroon in color. Additionally, a ‘Taxi Passenger’s Bill of Rights’ must be prominently posted in each taxicab that does business with the city.
While ride shares like Uber and Lyft are not licensed by the city of Saratoga Springs, they are still legal operators as long as they’re registered with the rideshare company. As independent operators, drivers must follow the Uber and Lyft rules and regulations and passengers can verify both the vehicle and driver and establish a pick-up location.
“Rideshares Uber and Lyft are legal operators and sanctioned by state law,” Moran said. “They carry insurance in excess of what we require as a local municipality and there is direct engagement between an individual in your car when you’re getting a ride. You’re not handing money through a window and handing it to a driver. You shouldn’t be getting into a car if it’s not a direct assignment through a rideshare app, or if it’s not a taxicab that’s properly queued in front of a place, and properly marked.”
A typical sidepath in New York State. Photo provided by the New York Almanack.
As the 1890s took Saratoga County toward a new century, the use of the bicycle for recreation by both the young and old was sweeping the country. One reason for this growth was the development of a safer, easier-to-ride machine with a smaller front wheel than the earlier high-wheeled bicycles. Other advances in the development of the bicycle at this time were pneumatic tires and a chain drive that further eliminated the need for the large front tire.
Beyond transportation and recreation, there was also a positive effect on mental health. In the June 22nd, 1897, edition of the Johnstown Daily Republican, an unnamed Saratoga physician is quoted as saying that just before the time when the bicycle craze took the public by storm “an epidemic of nervous disorders seemed about to invade society.” The article continued with this explanation of the change brought about by bicycle use:
Since almost everyone has succumbed to the fascination of riding, the decrease in complaints of this character has been marked. The bicycle is saving the American people from many of the ill effects of too much hustling. It gives exercise in a pleasant way and has come to stay.
Despite the health benefits of bicycle riding for the general public of Saratoga County, the increase in the number of machines on the road brought with it a greater number of conflicts between riders and those using more traditional modes of transportation. In a Mechanicville Mercury, editorial titled “Bicycle Hogs: The Many Suffer for the Few,” both sides of the controversy were aired. The biggest problem for the bicyclists was that rough, debris-covered roads were forcing riders onto sidewalks. This was causing both inconvenience and danger for pedestrians and strollers who already had rightful use of the space. While in this editorial no solution was offered beyond the hope that everyone would work harder at treating each other with kindness, changes were on the way in the form of both laws and legislation.
The first of these improvements was a change to the penal code in 1896 by New York Governor Levi Parsons Morton that made it a misdemeanor to place nails, tacks, or other substances that “might injure or puncture any tire used on a cycle” on public sidewalks or streets. That same year a bill was introduced in the New York State Legislature that established committees in each county to oversee the construction of paths along county roads exclusively for the use of bicycles. Given the name “side paths,” these new routes were developed to move bicyclists off the roads and sidewalks.
Oversight of the side paths was given to a Side Path Commission that was to be established by the Board of Directors in each County. Serving without pay, it was expected that the majority of the members of the commission would be active bicyclists. To fund the construction of the sidepaths, a fee of between fifty cents and one dollar was to be levied on every bicycle that was used on the path. As these paths were for the exclusive use of bicycles, the legislature included wording that made it a misdemeanor to drive horses, cattle, or any vehicles on or along the side paths.
It was not until 1899 that a Sidepath Commission was established in Saratoga County. The first president was 34-year-old William Wolf a clerk for the canal board from Waterford who was elected to a four-year term. At that time sidepaths were built from Waterford to Mechanicville following the Hudson River Road. This sidepath then went to Malta where it would connect to Round Lake via a short spur. It next headed to Dunning Street, where it turned south towards the hamlet of East Line, and then headed west into Ballston Spa.
Improvements continued during that summer and by August a sidepath from Saratoga Springs to Glens Falls had been completed. For those using the paths, sign boards containing the sidepath law and guide boards were placed on all the principal paths in the county. To extend the sidepaths even further for the benefit of local riders an agreement was made with Schenectady County to connect the city of Schenectady and Ballston Spa. By the summer of 1900 paths were available that created a continuous path from Albany to Lake George.
To identify those who paid the yearly fee to use sidepaths in Saratoga County an aluminum badge was attached to their bicycle. The size of a half-dollar, each badge was stamped with a number that was painted black. Underneath the number was the year of issue and the words “Sidepath, Saratoga County.”
That the sidepaths were popular with the riding community of Saratoga County is clearly shown by the 2,997 one-dollar badges for the paths sold in 1900. With over fifty miles of sidepaths in the county, $2,874 was spent on bridges, signs, and general maintenance. Surprisingly, for the year there were only seven arrests for riding on the paths without a badge and only one conviction for driving a vehicle on the path.
As with any fad, interest in bicycling for the general public began to decline and by 1903 there was no longer enough money for repair and maintenance from sales of sidepath badges. Within a few years, sidepaths in the county were abandoned, either left to be overgrown by weeds or covered over as roads were widened to accommodate the next fad: motorized vehicles.
Dave Waite is a resident of Blue Corners, Saratoga County and is a photographer and videographer. He has written many articles on upstate New York history, including several in the recently published book, More Saratoga County Stories. Dave can be reached at davewaitefinearts@gmail.com
MILTON — The Milton Grange and the Brookside Museum are partnering to offer a series of classes titled ‘Homesteading on a 1/2 Acre’ in September, teaching local community members how to grow and produce their own food.
Eric Smassanow, a member of the Milton Grange and an organizer of the event, said the classes are intended to give people “a start” on homesteading. Smassanow has lived on a homestead for more than 40 years, and has 25 years of experience selling organic fertilizer, he said.
“What I want to do is take the 40-something years of experience, making all kinds of mistakes, learning, and going to conferences …and incorporate that into some two-hour classes that give you a start,” said Smassanow.
The classes, which run for two hours each, begin Sept. 19, with each successive class on the following Tuesday. The five classes cost $75 to attend in total, which includes a membership fee for the Milton Grange, Smassanow said. Participants can also bring a guest at no charge.
The first class, titled ‘Planning,’ will be hosted by Smassanow and Anne Clothier, Director of Education at the Brookside Museum.
Participants in the inaugural class will make a to-scale drawing of their property, and receive a questionnaire to help figure out “what makes sense” for them to grow, Smassanow said.
“The first class is to get people thinking of what makes sense,” Smassanow said. “I’ve got room for mistakes. A half-acre, you don’t have a lot of room for mistakes. You have room for experimentation, but really not mistakes.”
The second class, ‘Gardening,’ will be taught by Stacy Simmons, who formerly ran the Brookside Nursery, Smassanow said. The class will discuss different planting options, and how to make a garden work in a small space, among other things.
“She’s got a lot of really good information,” said Smassanow. “It’s a two-hour class on gardening. … What are the best varieties? How can you increase your yield?”
The third class, ‘Preserving Your Harvest,’ taught by Diane Whitten of Cornell Cooperative Extension of Saratoga County, will focus on food preservation, discussing different options such as freezing, dehydration, fermenting, and canning, according to a flier advertising the classes.
“So you’ve got your garden, you raise all these vegetables, what do you do with them?” Smassanow said. “(Diane is) a great educator. She’s going to cover all the different ways (to preserve).”
The fourth class, ‘Growing Protein’, will be taught by Nicolina Foti of CCE. Smassanow said this will include ducks, chickens, goats, and rabbits. The fifth class is set to be a “round-robin” of different activities with several instructors, Smassanow said, noting they will adjust the final class to cater to the interests of participants.
Smassanow also said the Grange is hoping to host additional single-day classes in the future, which he said would “really get into the nitty-gritty.”
“Which you really need to to be successful,” said Smassanow. “You can figure it out, but it’s a lot easier if you get trained in it. We’re going to offer that, possibly, in the winter.”
For more information on the ‘Homesteading on a 1/2 Acre’ classes, visit miltongrange.org/homesteading/.
