simple saratoga 2011 winter edition

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http://WillardMountain.com

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http://AlpineSportShop.com

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http://WoodCarte.com

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January / February 2011

FeaturesWinter Fitness Tips 17By David Wolfe

Etiquette and Decorum 28by Lorna Dupouy

History in Postcards 30by Yael Goldman

Stepping Star Gymnastics 38The Delay Family’s commitment has kept Saratoga’s Generations in balance by Arthur Gonick

Rotary Home and Garden Show 52by Rotary Commitee

Alteris Renewables 54by Yael Goldman

Kitchen Korner 58

Curtis Lumber 60by Daniel Schechtman

Capitol District Supply 64by Daniel Schechtman

Departments

Food For ThoughtChez Pierre: Romance and Cusine at its Finest 8

Simple TruthsBaby It’s Cold...Making time to bring back

the warmth in your relationship 12

Bottle NotesThe Gift of Love for Valentine’s Day...in a Bottle 14

Save the DateWinterfest, Chowderfest and more! 18

BookmarksThe Witch of Hebron 26

Doctor’s NotesTeaching Kids Healthy Habits 44

FinancialAre cash balance pension plans right

for your business? 46

Unique Places & Creative Spaces“Food and Wine are our Passion” 48

Cover Photo Provided by:

Stock Studios Photography

Con

ten

ts

Photos by ©stockstudiosphotography.com

6 | Simply Saratoga

Simply Saratoga is brought to you by SaratogaPublishing, LLC. Saratoga Publishing shall make everyeffort to avoid errors and omissions but disclaims anyresponsibility should they occur. No part of this pub-lication may be reproduced, stored in a retrieval sys-tem, or transmitted in any form or by any meanswithout prior written consent of the publisher.Copyright (c) 2010, Saratoga Publishing, LLC

Owner/PublisherChad Beatty

General ManagerRobin Mitchell

Art DirectorTiffany Garland

EditorArthur Gonick

WritersYael Goldman

Daniel SchechtmanHelen Edelman Michael Okby

Patty NovoJudy Carr

Meghan Lemery

AdvertisingChris BusheeCindy Durfey

Jim Daley

Pre-Press CoordinatorSam Bolles

Copy ProofreaderAnne Proulx

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Food forThought

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Story by Helen Susan Edelman

Romance and Cuisine at its Finest

Chez Pierre

10 | Simply Saratoga

I n October of 1970, when I was a freshman at Skidmore

College, my father came to visit for the weekend. A newcom-

er to the area without a car, I hadn’t explored the community

or tried any eatery I couldn’t reach on foot, so I asked a profes-

sor to recommend a place to take Dad for dinner, or – more

realistically -- a place where he could take me. Without hesita-

tion, my professor said, “Chez Pierre!”

That first visit to the restaurant set a high standard for spe-

cial-occasion dining out locally, and, in the 40 years since, my

every experience at Chez Pierre has reinforced my delight.

Now, we don’t wait for special occasions to go to the restau-

rant -- it is the special occasion, and, fortunately, I since have

learned to appreciate good wine with dinner.

Chez Pierre is an oasis of genuine French atmosphere and

excellence a mere eight miles north of Saratoga Springs on

Rte. 9, in Wilton. (You can’t miss the lights of the Eiffel Tower

in the parking lot.) And why shouldn’t it be? The restaurant

was founded in 1964 by ex-G.I. Joe Baldwin and his French

wife, Pierrette, who still hosts on weekends. Joe studied with a

French chef and the Baldwins designed a menu that tempted

and satisfied then and still does: paté with fresh bread baked

daily by Joe, escargot, onion soup gratinée, Coquille Saint

Jacques, Châteaubriand for two (24-hour notice required),

roast duckling, Veal Oscar, sweetbreads, Cordon Bleu,

Crevettes Madagascar, Crèpes Suzette, mousse, parfaits…and

so much more in every course. Portions are generous and every

bite is the real deal. Chez Pierre also has a wonderful wine list

for pairing with meals – don’t hesitate to ask for recommenda-

tions. (Check out the full, current menu at

http://www.chezpierrerestaurant.com/.)

Pia Baldwin Field, the daughter of Joe and Pierrette and now

the manager of Chez Pierre, explains that the restaurant -

named for her brother, who used to be a chef there “hasn’t

Americanized because we have a following of people who

expect the food to remain authentic. The key to our success is

consistency. People don’t want us to change – they want to be

able to come back, year after year, and eat what they remem-

ber loving the last time.”

Indeed, on a Wednesday night in the “slow season,” the din-

ing room was full. Glasses were clinking, guests were mur-

muring and aromas were tantalizing. Each table is lit by an oil

lamp and set with a tablecloth, patterned china, water goblets

and cutlery with heft, a hint of the pampering to come. The

walls are decorated with whimsical murals of life in France

and some of Pierrette’s favorite sayings, such as “Bonne cui-

sine et bons vins, c’est le paradis sur terre.” (Good cooking and

good wines are paradise on earth.) Tables are positioned on

several levels so that couples of two (or two couples) can enjoy

intimacy while groups of 10 can be comfortable. Fleurs de lis

are etched into glass partitions. The music evokes dusk in

Europe. In the bar and bistro area, people laugh. Waitresses are

Ooh La La!Photos by ©stockstudiosphotography.com

Simply Saratoga | 11

intuitively attentive and cordial but never intrusive; dinner

was perfectly paced. Pia says she is proud of the exceptional

service and the staff, affectionately calling them “a good

crew.”

Meanwhile, the magician in the kitchen is Lincoln Field. He

and Pia both attended Paul Smith’s College’s hospitality and

culinary arts management program before they worked for

Aramark food services and then joined her family’s business.

It’s Lincoln who recreates the hallmark flavors and presenta-

tions the longstanding Chez Pierre clientele has come to

expect and savor and a younger crowd is learning to recognize

and value.

“We don’t compromise being classic with the recipes, but

we have had to update with half-portions and a lighter fare

bistro menu, because new clients ask for it,” says Pia. Lincoln

and Pia also have bowed to the next generation of patrons by

starting an e-mail newsletter, a website and Facebook page

and staging special events, like wine samplings. There are also

celebrations for Thanksgiving, Christmas, Valentine’s Day

and Bastille Day, July 14. Of course, the six weeks of horse

racing bring its own energy to the restaurant in the summer.

For all its elegance, romance and dignity, Chez Pierre is not

a too-fancy restaurant where you can’t wear jeans or stop in

for a glass of wine and appetizers. In fact, one of the great

allures of the place is its gracious ‘please-sit-down-and-stay-

a-while’ attitude.

It works. I’ve been coming back for more for 40 years.

Chez PierreGPS address: 340 Rt. 9, Gansevoort, NY 12831Reservations are a good idea at (518) 793-3350.chezpierre_12831@yahoo.comwww.chezpierrerestaurant.comServing dinner Tuesday through Friday, 5:30–10 pm;Saturday, 5-10 pm; Sunday, 5-9 pm. Closed Monday.

§ Photos by ©stockstudiosphotography.com


H ave you ever been out to dinner at a

restaurant and you witness two peo-

ple so connected and enamored by

each other that you can’t take your eyes off

them? Why are we so moved and mesmerized

by romance and love? What puts us in the mood

for romance and makes our heart ooze love and

warmth for the one we adore? Why does it seem

so easy to be romantic and enjoy each other at

the beginning of a relationship, but then the

every day responsibilities of jobs, children and

finances seem to suck the romance right out of

it?

My dear friends, these are the questions I pon-

der day in and day out as I sit with individuals,

family and couples in my practice. If you asked

me what the biggest issue I see in failed relation-

ships over and over again I would tell you lack

of effort. Before you give me a list of reasons

about why you don’t have time to nurture your

relationship, or yourself for that matter, hear me

out.

Nurturing your relationships is much like tak-

ing care of your teeth. Taking the time to brush

and floss daily is a proactive way to keep your

teeth clean and your gums healthy. But guess

what, sometimes flossing is a pain in the

‘tookas’. You may have had every intention of

flossing the spinach dip out but now its nine o

clock at night, you’ve worked all day and you

are just too dang tired to floss. So you put it off

and before you know it Dr. Dentist is telling you

if you don’t start flossing you are looking at

major gum disease and dental bills. You leave

the office swearing on the Tooth Fairy you’ll

floss religiously, and for a few days, you are the

King of Floss, but then once again, business

starts in and you forget about your deteriorating

gums. You see Dr. Dentist a year later and you

find out you have to have some major dental

work done that is going to cost you an arm and

a leg. The moral of the story is this: brush and

floss your relationships and you won’t end

up going down like the Titanic.

Most of us would never leave the house

without brushing our teeth and using a lit-

tle floss. (And if you do, please call me for

an appointment). It should be the same

with our relationships. Human beings are

designed to love, connect, share and expe-

rience affection. But WE HAVE TO

MAKE TIME to connect to the people,

places and things that WE LOVE. When

we lose that love we become tired, weary,

discouraged and flat.

When you think back to the beginning

of your marriage, or the last time you felt

absolutely “GAGA GOO” for someone,

think about those first couple of dates. You

made an effort to look and feel attractive,

you paid attention to what your sweetie

pie was saying without running your ‘To-

Do’ list or check your Blackberry. Often

it’s easy to look back on these times and

think that life was simpler then, or that

your spouse may have been different and

has changed over the years. I think, how-

ever, that it’s not so much that people

change as much as it is we stop being fully

present. We become so engrossed in the

business of day-to-day life that we stop

making time to have simple moments of

connection where we are 100 percent

tuned in.

Connection does not have to look like a

Harlequin Romance novel with roses and

violins; rather, connecting can be as sim-

ple as a hug, holding hands, or gazing into

the eyes of the one you adore. Get back to

the basics of maintaining your relationship

and ask yourself if you’re making time to

connect daily with the people you love.

The meaning of life is found in the qual-

ity of your relationships. If you are feel-

Meghan D.Lemery, LCSW-R

Simple Truths

Baby It’s Cold…Making time to bring back the Warmth in your Relationships


ing disconnected in your relationship,

chances are you have lost yourself and

are feeling disconnected. Tune in to this

feeling and make time for love in your

life. What do you love to do? What

makes you feel creative, rested, restored

and loved? Knowing who you are and

what makes you feel connected to your-

self is the key to feeling connected in all

of your relationships.

If you are feeling disconnected, sad,

weary and hopeless you need a daily

dose of LOVE in your life. Get a pet,

join a gym, take up knitting, or ballroom

dancing, anything that brings you joy

and gives you a sense of warmth in your

heart.

Likewise, if your relationship is in the

early stages of gum disease, stop, pay

attention and begin to slowly make time

to connect to your loved one.

Relationships that begin to deteriorate

rarely get there overnight; rather, time,

lots of bad habits and miscommunica-

tion lead to you needing “relationship

root canal.” Warm up the cold blustery

nights of the winter season by making

time to connect to the people, places and

things you love.

Remember, brushing and flossing

daily can mean the difference between

good healthy relationships, or billy-bob

teeth!

Wishing you WARM LOVE all

winter long…

Ms. Lemery is a psychotherapistpracticing in Queensbury and SaratogaSprings. She can be reached [email protected]

§

Christmas may be over …but one of the most stressful holi-

days for gift-giving is still on the horizon. Yes, you guessed

it - Valentine’s Day! The one where bouquets of roses

miraculously double in price and every store is adorned with foil

wrapped boxes of chocolate. This year, I am going to suggest that you

bypass the traditional sweets and opt instead for some delicious liquid

options to give to your Valentine. Read on…your gift-giving is about to

get a lot easier. You can thank me later.

For the “It’s NOT Valentine’s Day without chocolate ” Valentine:

Why not think outside the box and give a gift of Chocolate Port,

Chocolate Wine (not joking) or a delicious Chocolate Liqueur? Believe

it or not, there are loads of options in these categories.

From California, Sonoma Valley Portworks crafts a delicious concoc-

tion simply known as “Deco.” This is a blend of Ports from California

and Australia, with the addition of natural bittersweet chocolate. The

packaging is beautiful and the price is right, as a 500ml bottle retails for

less than $20. Also from California, renowned winery Trentadue bor-

rows from the traditions of Port making in producing their “Chocolate

Amore.” It is a Merlot-based, port-styled dessert wine, finished with

natural chocolate extract. It is wonderful drizzled over ice cream or is

indeed, a dessert on its own!

Your eyebrows were most likely raised a bit when I mentioned

Chocolate Wine. Mine were as well when I first heard of this. My fears

were assuaged, however, when I tasted “Chocovine.” This wine is a

blend of Cabernet grapes and rich dark chocolate from Holland. It is

available in the original flavor, as well as a recently introduced raspber-

ry version. The texture is smooth and creamy …think “Yoohoo®” but a

lot more fun. This product is also gluten-free. And, since research has

shown that both red wine and chocolate are rich in antioxidants, you can

feel healthy sipping it!

As for chocolate liqueurs that will satisfy both the need for chocolate

and the need for something that says “Godiva®” on it, I’ve got you cov-

ered there as well. Several years ago, this world-famous chocolatier

introduced a line of chocolate cordials that are sinfully good, and avail-

able in 5 decadent flavors …the original chocolate, white chocolate,

mocha, caramel and chocolate cream. These cordials are delicious when

drizzled over molten chocolate cake, vanilla ice cream, blended into a

chocolate martini, or simply sipped on their own.

B ttle N tes

By Patricia Novo

Photos by Mark Bolles

"The Gift of LOVE for

Valentine's Day... in a BOTTLE!"



For the “It’s NOT Valentine’s Day without bubbly”

Valentine: Hey, don’t fight it. Champagnes and sparkling wines

just SCREAM romance…always have and always will. The

good news is with all the options available these days you don’t

need to kill your budget to get a great bottle.

Unless, of course, you want to splurge - I’m relatively sure

your Valentine will be okay with that.

Here are a few “steals” and “splurges” from four of the best

bubble-producing countries:

Sparkling wines and Proseccos from Italy have enjoyed an

enormous surge in popularity the past few years and with good

reason; they are light, crisp, and delightful to sip. Judging by

how much we sell, I don’t see the trend stopping anytime soon.

Steal: “SECCO” Italian Bubbles. This comes in both a Brut

Bianco and a Pinot Noir Rose version.

Splurge: Jeio Prosecco. At under $20, this is a splurge your

wallet can live with.

Spanish Cavas are another delicious and very affordable

option.

Steal: Poema Cava. Beautiful bottle! Both Brut and Extra Dry

versions are available.

Splurge: Segura Viudas Heredad Brut Reserve. Talk about a

gorgeous package! This best-seller looks (and tastes) like a $50

bottle…but costs less than $30.

California also produces some absolutely fabulous sparklers,

many from producers who also hold property in

Champagne…so they know a thing or two about crafting beau-

tiful bubbles.

Steal: Domaine Chandon Blanc de Noirs: Crafted entirely

from Pinot Noir grapes, this is the California property of world

famous Moet et Chandon.

Splurge: Iron Horse Wedding Cuvee: Poured at so many wed-

dings, for obvious reasons, it also tastes fantastic, featuring

lively notes of tangerine and citrus, with a creamy finish.

Saving the best for last …Champagne! TRUE Champagne

only comes from the Champagne region of France. It’s the

crème de la crème …the pièce de resistance …the gold standard

by which all others are judged. I have so many that I enjoy, but

here are 2 options that will ensure a Happy Valentine’s Day.

Steal: Seek out a grower Champagne! These are made by the

unsung heroes …the little guys …the actual people who grow

the grapes! Plus, since they don’t have to pay millions of dol-

lars for advertising, you can usually nab a grower Champagne

for a good price. For these small growers, Champagne is their

way of life. Producers to seek out: Aubry, Moutard, and Duc de

Romet.

Splurge: Well…..as you are probably well aware with

Champagne, you’ve got lots of options of you are in the mood

to splurge! Everyone loves La Grande Dame Veuve Clicquot!

However, there are many others worth the search that are sim-

ply stunning. Some ‘fizzy faves’ include:

Piper Heidsieck Cuvee Sublime, Moet et

Chandon Nectar Imperial Rosé,

Heidsieck Monopole, and you can’t go

wrong with Dom Perignon or Krug! Your

pocketbook might not thank you…but

your sweetheart most assuredly will.

Of course, if your

Valentine has a pas-

sion for Pinot …is

zany for Zinfandel

…or is mad for

Malbec …a well-cho-

sen bottle of their very

favorite wine always makes a thoughtful and welcome gift.

Remember - while “you never know what you’re gonna get”

with a box of chocolates, a well-chosen bottle is a gift that keeps

on giving …sip after delicious sip! Cheers!

Patricia Novo is the owner of Crush & Cask Wine and Spiritsat 170 South Broadway in Saratoga Springs. She holds anAssociate Degree in Culinary Arts from SCCC and also serveson their Advisory Board. Patricia also has certification in Wineand Spirits from the WSET, as well as an ‘Aficionado of WineCertification’ from the Robert Parker and Kevin Zraly WinePrograms. She is pursuing her Sommelier certification in winter 2011.

§


Winter is here which

makes me think, "Am I pre-

pared for it?" One way to

stay warm on those cold

snowy days is to perform

body squats. That's right, I

said it, "Body squats!" You

know you love them and you

know you hate them. The

thing is, it wouldn't take long

to do 3 sets of 50 reps. Ok, so

let's say it takes 1 mintue and

30 seconds to do 50 body

squats. So in 4 minutes and

30 seconds, technically, we

should be able to do 150 reps.

Here's my point:

In a matter of 5 minutes,you can:1. Increase warmth

within body

2. Elevate heart rate and

increase cardiovascular

activity

3. Warm muscles

around entire

core area, including

abdominals and lower back.

4. Warm muscles in both legs

and glutes. Also, increase

blood circulation in legs

and feet!

5. Release endorphins

in brain and body for feeling

good...this plays into beating

depression!Wait! Is Wolfe

suggesting body squats are

therpeutic, good for

emotional nourishment?

Yes, I am.

6. Lubricate joints! Yes, when

we engage with body squats,

we are sending signals to our

body to produce the

necessary nutrients that help

naturally lubricate joints.

Hence, body squats are great

for hip, knee or ankle issues.

7. Feel good about persevering

through a challenge but also

feeling good to engage with

your own body. Body squats

are a great way to re-acquaint

yourself with your entire

body, including your

breathing. Ultimately, we

should end up performing

body squats every day,

simply to maintain basic

fitness levels.

8. Oh right, build beautiful

muscle! Almost forgot that

one. Heck yah, body squats

help build great quadriceps,

hamstrings and glutes.

Have fun and stay fit.

David WolfeWolfe Pack Trainingwolfepacktraining.com

§

WINTER FITNESS TIPS


Save the

Date

February 4-6, 2011One Fantastic Weekend of Fun!


For more information andactivity schedules for

Winterfest, Chowderfestand special weekendlodging packages, visit

www.discoversaratoga.org


February 5, 201111am to 4 pm

Save the

DatePhotos by Mark Bolles


February 6, 2011 11am - 3 pm

Photo by Rob Springs Photography

http://saratogabridalexpo.com


http://saratogabridalexpo.com


Frost Faire 2011Get out of the house on January 22, 2011 for some family

fun. Come to the Saratoga National Historical Park in Stillwater,

for snow tubing on the "Big Hill," a bonfire, hot refreshments,

nature hikes and more. Visit www.nps.gov/sara for details or call

(518) 664-9821, ext. 224.

Annual Moonlight Ski and SnowshoeCamp Saratoga, Scout Rd., Wilton

The popular Annual Moonlight Ski and Snowshoe is scheduled

for Saturday, January 15 from 7 to 9:30 pm. Luminaries will glow

along 2.5 miles of groomed trails. Along the way you will pass

fields and forests, two warming bonfires, and plenty of hot choco-

late. The terrain is suitable for all levels and ages and includes a

smaller 1 mile loop. Participants can arrive anytime. Snowshoes

will be available on a first-come first-serve basis in the warming

hut off Lot 1. The rental fee is $3/person for non-members. There

is no charge for Wilton Wildlife Preserve and Park members. In

case of cancellation due to weather, the back-up date is Friday,

February 11. Call (518) 450-0321 for more information. This

event is free and open to the public.

Hattie's Mardi Gras Party Featuring Hattie's famous authentic Creole and Southern cuisine.

The “Masquerade Soiree” will be held at the Canfield Casino on

February 5, 2011. Benefits local not-for-profits each year, with

Saratoga Bridges being the 2011 recipient. For more information,

call (518) 791-2788 or go online to www.hattiesrestaurant.com.

Chowderfest On February 5, 2011 from 11am to 4 pm at participating estab-

lishments in Saratoga Springs. Bring the family out and sample the

chowders for $1 each. For more information, visit

discoversaratoga.org.

Dance Flurry FestivalSaratoga Hilton and Saratoga City Center, Broadway, Saratoga

Springs February 18, 19, 20, 2011. Dances, performances, singing,

workshops concerts, jamming and more! For more information, please

visit danceflurry.org.

Saratoga Winterfest 5K Snowshoe RaceSunday, February 6, 2011 at 11 am

in the Saratoga Spa State Park.

Camp Saratoga 8k Snowshoe Race Saturday February 12, 2011 at 10:30 am at Wilton Wildlife Preserve

& Park. This race is a qualifier for the United States National

Snowshoe Championship.

For more information on either of these two events, go to

www.saratogastryders.org, or link to online registration at

www.active.com. A limited supply of Dion Snowshoes will be avail-

able for a small rental charge. Email Laura Clark at laura@saratogas-

tryders.org to reserve a pair or phone Jeff Clark at (518) 581-7550. For

information about the entire Dion Snowshoe Series and for snow

updates visit www.runwmac.com

Bartender’s BallThe 14th annual Bartender’s Ball will take place on February 12,

2011. All are invited to one of the area’s grandest social events of the

year! The Ball will be held in the beautiful, newly remodeled Saratoga

City Center and will feature hors d’oeuvres followed by a buffet dinner

and a late evening dessert. Tickets to the event are $50 per person and

are available by calling Domestic Violence and Rape Crisis Services of

Saratoga County at (518) 583-0280.

Enchanted Wedding Bridal EXPO On Sunday, February 6th, 2011, from 11-3, the beautiful, newly

expanded Saratoga Springs City Center on Broadway will be aglow

with all that the wedding industry wants you to see.

Come chat with the pros, check out the latest fashions and sample

some delicacies. Let us help you create an event to be talked about for

years to come!

This Saratoga Publishing event is free & open to the public, but a

donation to the Franklin Community Center at the door will be

greatly appreciated. For more information please visit

SaratogaBridalEXPO.com

Save the

DateFeb. 5

Chowderfest

§

B

o

o

k

m

a

r

kA world without cars and computers. A world

without telephones and television. A world without

oil, government, electricity and processed food. A

world that revolves around close-knit community,

local economy and improvised justice. A world

where an uncannily skilled adolescent can serve as

a surgeon. A rustic, rural, agrarian, horse-drawn

world – for those who can afford horses. That’s the

scene that James Howard Kunstler sets in his

recently published novel “The Witch of Hebron,”

the story of a “not-too-distant future,” he imagines

for a planet gone haywire with dependencies on oil,

computers and worthless currency and the scourges

of climate change, greed and war.

A sequel to his novel “World Made By Hand,”

“Witch” is set in fictional Union Grove,

Washington County, a region the author knows

well and which he considers “among the prettiest in

the state.”

“I have lived in and around Saratoga Springs for

more than 30 years,” says

Kunstler, who navigates

daily life largely by bicy-

cle and on foot and,

before he broke into the

authors’ winner’s circle,

stayed afloat with jobs

including working in

the Saratoga Hospital

mental health unit and

waiting tables at

Gaffney’s. “I wanted

to write about an area

that is familiar, but I

didn’t want to clutter

the story by writing

about where I actu-

ally live, so I

rearranged geogra-

phy a little bit and

created an isolated hamlet near Glens Falls and the

Hudson River.”

Kunstler, who spent most of the fall on book and

lecture tours – much of it out of the country – is cel-

ebrated internationally as an author, social critic,

public speaker and blogger. He is best known for

his books “The Geography of Nowhere,” a history

of American suburbia and urban development, and

“The Long Emergency,” where he argues that

declining oil production is likely to result in the end

of industrialized society. He also has published

more than 10 novels and has appeared in newspa-

pers and magazines, including The New York

Times Magazine and Rolling Stone. He was the

subject of a long column in The New Yorker, is a

frequent guest on radio shows, was prominently

featured in the documentary “The End of

Suburbia,” and has lectured at Harvard, Yale,

Columbia, Dartmouth, Cornell, M.I.T., R.P.I. and

the University of Virginia. And he still gives read-

ings and signs books in Saratoga Springs. (He is

also an exceptional oil painter and the consummate

party host.)

Despite the deprivations described in “Witch,”

Kunstler doesn’t view himself as a pessimist. He

doesn’t view himself as an optimist either. “I am an

actualist,” he says. “I’m not just making up stories

and the characters in my book aren’t sad or nega-

tive. They’re leading full lives with depth, purpose

and joy. Instead of sitting in cubicles working for a

faceless corporation, the people in “The Witch of

Hebron” are making an income off direct activities,

and they’re in contact with a natural world unmedi-

ated by iPods and cell phones.”

Indeed, the book’s central characters are fully

engaged in exploits that grow out of their search for

a young, runaway boy who leaves town after com-

mitting a dark deed. Along the way there are

encounters with humor, sex, illness, violence,

power, friendship and death. But, whatever their

Story by Helen Susan Edelman

by Local Author,James Howard Kunstler


“The Witch of Hebron”

A book about facing hard facts

Photo by Charlie Samuels


assets

or foibles, people are people:

they love their pets; they steal when they’re hungry;

they sing; they protect their property; they crave

relationships. Some are heroes, some are villains,

all are trying to transcend their circumstances in

some way. Plot-driven, involving and a page-turn-

ing good read, the book makes strong, consistent

points about topics related to energy, human nature

and resourcefulness, not through an omniscient nar-

rative voice, but as encounters with the limitations

and the creativity of the people of Union Grove.

Readers are expected to come to their own

conclusions.

“The book is not an ‘end-of-days’ cliché,’”

Kunstler says. “I am quite convinced that the enter-

prise of civilization is going to continue but we’re

going to take a time out from hypercomplex tech-

nology, I think. It’s going to get gnarly.”

Kunstler is pleased the book is getting attention

because he wants the future to be top-of-mind as

people figure out where to put on the brakes as

over-consumers or forge ahead toward goals, both

fruitful and ill-advised. And he’s not interested in

being the public’s conscience.

“At some level people use their own sensibilities

to filter events,” he says. “The answers are not in

the book.” §


We live in amazing times with a vast amount of inventions

that provide just about every convenience one could imagine.

They have made us exceptionally self-sufficient but instead

of providing us more leisure time and bringing us closer

together, our contraptions in fact separate us from one

another. This has lessened our ability to interact pleasant-

ly and instead surrounding us with harried, brusque,

abrupt behaviors and inappropriate language.

Hopefully, what we present will point out options

to bring forth thoughtfulness and a desire to ensure

everyone’s dignity. Whether you are interested

pursuing a New Year’s resolution of self-

improvement or are simply curious about some

of our social mores and the reason for them,

we hope to please with each column.

Today, we’ll discuss three types of verbal

communication, concentrating on our

voices, our tones and the words we

choose to use. It is about each of us

choosing to practice self-discipline in

our words and actions as we attempt

to change the 21st century into a

kind and thoughtful time in history.

1. Be aware of yourself and

your surroundings while using

your phone in public.

Our cell phones provide us

instant communication and

information, as well as gratifi-

cation. However, when using

advanced technology be aware

of the social responsibility of

being courteous to those

around us while we talk.

Americans generally enjoy a

personal space of three to four

feet in diameter. This bubble is

our comfort zone.

And then Ms./Mr. Cellphone

comes rolling along, talking at the

top of their voices. We are forced to

listen to them tell the person they are

speaking to where they are, why they are

out, preference of one brand over another, how mentally challenged their

boss is, or even passing on details of a co-worker’s extra-marital affair.

How much corporate information is compromised as we are forced to

endure these conversations?

We cannot get away from this noise pollution. (Even in restrooms!) We

fear confrontation if we ask, even politely, for the offenders to lower their

voices. So we keep quiet and hope the intruder will finish or move quick-

ly out of our hearing range. But this does not address the problem; offend-

ers are often not even aware there is a problem. This is why noise and

intrusion offenses are growing exponentially.

Ultimately, we can only control the actions of ourselves and not others.

Therefore, we need to keep ever in the forefront of our minds the impact

of our actions on others and to be sensitive to everyone’s personal space

- resolving to keep our voices quiet enough to not be heard outside our

own three to four foot space.

2. The “no problem” problem

How many times have we heard this? You are checking-out at whatev-

er store you happen to be in and you thank the clerk. In response to your

“Thank you,” the clerk responds with; “No problem.”

“No problem…” Where did anyone get the idea that was an acceptable

response?

Is this supposed to be the abbreviated version of “It was no problem at

all to assist you. In fact, it was my pleasure!” Even this is inappropriate.

Let understand what really transpires between two individuals in this

situation.

The clerk has been hired by the store owner to provide service to the

store owner’s customers at a set rate per hour. Both owner and prospec-

tive employee have agreed to the duties of the position before the clerk is

even allowed to begin working. Thus, service is never a ‘problem’ as it is

one of the elements of the clerk’s duties. The clerk is getting paid to treat

the customer as if he owned the store so they will come back time and

again. When a customer thanks a clerk for good service, the customer is

letting the clerk know that the transaction was efficiently and pleasantly

preformed and they are grateful for the good attention that was showed

towards them.

Clients want to know they are appreciated. This is achieved by having

the product the customer wants to buy and by treating the client with the

utmost courtesy. Therefore, the correct response is “You are welcome.”

or “It was my pleasure.”

“Customer” and the word “problem” should never intersect.

Please, listen to people around you for a few days and take note of how

this insidious phrase has invaded our society. If all of us work on self-

editing, it will make our world a more pleasant place to live.

EtiquetteBy Lorna Dupouy

The Etiquette School of New York in Saratoga Springs

and decorum

3. Do NOT bring cell phones to dinner tables and NEVER

set a telephone on a dining table while eating a meal.

What if I am out for a business meal? What if I am on a date?

What if I need to be available for my children’s sitter in case of an

emergency? I need my phone!

When dining, people have the most difficulty disconnecting from

technology. We have forgotten how important sharing a meal is and

the many benefits we derive from this ritual; forgotten how impor-

tant it is to give our complete attention to the person we are with, as

well as having that person focused on us.

Not only does the act of sharing a meal help to nurture us physi-

cally, but it nurtures our spirits as well. This is true whether it is a

business associate, a family member or someone we are dating.

Simply, humans thrive only with interaction from others. Sharing a

meal allows us to feel more confidence as a different level of inti-

macy is achieved.

In a business setting, “phone-free” shows clients how much you

value them. Your actions indicate their value by allowing nothing to

compete with their scheduled time. This one small courtesy pro-

vides an additional benefit as your clients will subliminally extrap-

olate that such action means that their future cares will remain your

cares, as the act of sharing a meal and sharing ideas signifies you

are in a relationship with them.

While on a date, paying attention and having attention paid to us

sans telephone at the table provides each person with confidence

and good feelings. It signals that who you are dining with here and

now is important, enjoyable and desirable. You wish this time not

to be interrupted. What a confidence boost to be placed in that

position!

As a concerned parent, place your phone in a vest pocket or

another space close to your body where you are able to feel your

phone’s vibration if you are uncomfortable turning off your phone

completely during a meal. This allows parents to enjoy the compan-

ionship of their dinner partner and not have to interrupt the flow of

the meal or its mood while remaining available should an emer-

gency arise.

With a phone on vibrate or turned off completely, you still may

excuse yourself from the table at an appropriate time (usually

between courses), find a relatively quiet space and inconspicuously

check for any messages you may have received.

Of course, the same applies to texting! Please, no phones at the

dinner table, period!

So, there are three social graces you may ponder and decide if

you want to add to your social repertoire.

Happy 2011 and hopes for this to become your best year yet!

Lorna Dupouy is certified by The American School of Protocol toteach Children’s and Business Etiquette courses. She has a Master’sdegree in Education with an undergraduate degree in Philosophy.She is a ten-year veteran of the U.S. Marine Corps and has 20+years as a career naval officer’s wife which have allowed her theopportunity to live in other countries and to travel the world.

The Etiquette School of New York in Saratoga Springs provideslessons in Social graces, Business etiquette, and InternationalBusiness etiquette. We offer lessons in etiquette and self-presenta-tion for children and teens and even a class teaching toddlers how to eat and behave at restaurants! Visitwww.EtiquetteSchoolofNewYork.com for complete details.


§


Town of Saratoga Supervisor, Thomas N. Wood III, recently pub-

lished his second book: Saratoga, the newest addition to Arcadia

Publishing’s postcard history series.

A compilation of snapshots, original correspondences and informative

captions, Saratoga tells a unique history from an unassuming source:

postcards. Each page is a slice of history – a moment at a glance in the

evolution of these small communities from both the local and outsider’s

perspective.

“It’s a good depiction of what life was like back then,” Wood said.

From its Native American heritage to the first Dutch settlers in the

1680’s, and the turning point of the Revolutionary War, the Town of

Saratoga and Villages of Victory and Schuylerville staged America in its

infancy.

Through the ages, and still to this day, Americans frequented these

quaint communities to connect with and experience its powerful history.

These tourists, relatives and casual visitors sought a token to mark their

travels – and for those Saratoga outsiders, who stop for a moment to

consider their historic surroundings, a postcard is just the thing.

For Wood, the same postcards that mark an individual’s journey are an

ideal medium for telling the story of Saratoga.

“I realized we could help further promote the history of the area by

sharing the postcards [made] here,” he said, indicating that the souvenirs

were unique to Saratoga and each of the surrounding towns.

Wood explained that the title Saratoga covers a larger group of vil-

lages and towns, as boundaries formed and changed from the region’s

first settlements to the present day. Saratoga was much larger, original-

ly encompassing the areas now designated as Northumberland, Malta,

Moreau, Stillwater, Wilton and Saratoga Springs.

And it’s most important to note that parliamentary freedom and the

History

Postcards Reprinted with permission from Saratoga, by Thomas N. Wood.

Available from the publisher online at www.arcadiapublishing.com or by

calling 888-313-2665

Story by Yael Goldman

in Postcards


Above: This postcard, courtesy of Dan and Maggie Chiperno, provides an early view of South Broad Street in

Schuylerville. The popular shopping and dining destination was home to The Glass Restaurant and Lodge, a well-

known eatery and bakery that suspiciously burned to the ground in November 1945. “It is rumored that someone had

broken in, stolen some sugar, and started a fire,” as Wood explains.


tangible right to Americanism were achieved before these

lines could be drawn.

“As early as 1684, a group including Peter Schuyler

obtained the Saratoga Patent, the first title to the land.

Bartel Vroman became the first settler in 1688,” he

writes.

In 1702, Albany Mayor, Johannes Schuyler settled

along Fish Creek where he established a fort and farms,

“erected mills and other buildings,” and “named the place

Saratoga.”

Life in this area had begun and the community quickly

grew. Open land, navigability, water and the security

promised by Schuyler’s “military stores” attracted a num-

ber of farmers and settlers who established themselves as

Saratogians by the mid-1700’s. The early community

included “some 30 dwellings with granaries, pens, grist-

mills, stores, and blacksmith shops, as well as the garri-

son (the troops stationed in town).”

But as this settlement bloomed, so did the French and

Indian War.

Conflict between France and England took charge of

North America, and in 1745 a “fierce attack” swarmed

Saratoga. The fiery massacre destroyed the fort and set-

tlement; many of the first residents were taken prisoner or

killed, including Captain Peter Schuyler who lost his life

in the massacre. In its prosperity Saratoga experienced set-

backs and great loss.

By the mid 1760s, the warring “foreign” countries ame-

liorated their differences, and Saratoga was reborn. “The

settlement was revived.”

“In 1767, Philip Schuyler erected a flax mill, reported to

be the first in the American colonies. In 1770, the Saratoga

Reformed Church was organized,” Wood writes.

But it wasn’t long before the community was, once again,

under attack.

“As the country struggled for independence from the

British, Saratoga once again became a focal point of warring

activities,” Wood delineates in his Introduction.

Patriots and loyalists set up camps, forts and headquarters

within town. American General, Phillip Schuyler’s troops

were up against the British army led by General John

Burgoyne and referred to as the “mightiest in the world.”

After the British defeat on September 19 and again on

October 7, 1777, Burgoyne retreated to what is now known

as Schuylerville where he surrendered to General Horatio

Gates less than two weeks later on October 17. This event

inspired France to ally with the patriots, marking the turning

point in the war.

“Saratoga suffered through the war,” and reconstruction

was gradual, but by the early 1820s growth was back on

http://ImpressionsSaratoga.com


track. In the years that followed the war, monuments

were erected to honor lives lost and triumphant

heroes in the Saratoga battles. Celebrations, parades

and landmarks were coined and a second, more

prosperous, life began and thrived.

“During the first half of the nineteenth century,

two villages were incorporated within the town of

Saratoga: Schuylerville, named after the Schuylers

who were responsible for developing the area in

1821, and in 1848 Victory, named – as were its mills

– in recognition of the American victory during the

Battles of Saratoga.”

With boundaries changing and new towns devel-

oping, roads, schools, churches, family-run busi-

nesses and agriculture also grew, as gristmills, linen

mills, paper mills and sawmills were constructed.

Wood explains that during the 19th and 20th cen-

turies, mills “thrived as a result of abundant water

power and good transportation.”

By the early 1900’s, with the local industry at its

prime, a new attraction was en vogue and the

“tourist” notion was born.

“Across the county and state, there was a great

interest in history, in particular the Revolutionary

war, and obviously one of the most significant

events occurred right here,” Wood said.

“Transportation had improved: passenger trains,

trolley lines, as well as the canal and early automo-

bile access made Saratoga somewhat convenient to

get here.”

As accessibility improved, so did the attractions.

Not only did tourists come to visit the battlefield

and monuments, but they came to enjoy the local

communities – the shops, restaurants, hotels and the

spirited, patriotic people whose lifestyle mirrored

their ever-ignited celebration of America.

“If you have tourists, you’re going to have sou-

venirs,” Wood added. “Tourists like to buy memen-

tos, and at the time those commemorative things

were in the form of postcards.

Postcards were mass-produced in local print

shops and by local publishers, “entrepreneurs who

saw an opportunity to make some money by selling

a product in such high demand.”

Eventually, the area’s “relative abundance” of

postcards became a part of its history.

Wood’s short but sweet snap-shot history of

Saratoga is illustrated and depicted with examples

of these simple souvenirs. Postcards from local

stops such as W.H. Alsavor’s Point Breeze general

store, located on the north end of Saratoga Lake, and

the Glass Restaurant and Lodge, located on South

Broad Street in Schuylerville provide a taste of what

the area had to offer for tourists.

Other relics and samples of the area’s architectur-

al gems take part in the telling of Saratoga – images

Above: One of the earliest Saratoga homes, the Marshall Housewithstood a unique occurrence during the Revolutionary war.During the violent week of October 10 through 17, 1777, an enemygeneral’s wife, Baroness Frederika Riedesel, and children tookrefuge in the cellar of this house. Her husband, Major GeneralRiedsel, commanded the German troops under General Burgoyne.This postcard, supplied by the Chipernos, depicts the pre-revolution-ary farmhouse that also served as a makeshift hospital during thewar. The Marshall House was added to the National Register ofHistoric Places, and is a popular destination for visitors seekingknowledge of the region’s war history.


of the ornate Union Free High School,

which was razed in 1934; the Hotel

Schuyler, which was “built in 1868 and

stood until it was destroyed in a fire on

March 22, 1997;” and a handful of other

churches, hotels and homes that were either

demolished or tragically lost.

As a lifelong member of the

Schuylerville community, Wood was famil-

iar with these local monuments and historic

treasures. He started collecting postcards to

preserve pieces of the history he grew so

passionate about, many of which were used

in his book.

Samples from fellow locals and historical

enthusiasts helped Wood fill in the blanks.

The majority of the depictions in Saratoga

came from Dan and Maggie Chiperno,

whose personal collection alone could tell

the history of the region.

Born and raised in the area, the

Chiperno’s interest in local history inspired

them to open their own antique shop as

retirees. During their time in the business,

running Moongate Antiques, which was

located on Ferry Street in Schuylerville, the

pair acquired an extensive collection of§

postcards and local lore.

Maggie and her late husband Dan came

across Saratoga postcards in their travels

out of state and to auctions all over the

Northeast. Their collection adds a more

personal touch to Wood’s book, as a por-

tion of their postcards are impressed with

handwritten notes and dedications from

afar.

“If you look closely, you can actually

see and occasionally read what was writ-

ten by the sender. I think it adds another

dimension to the story,” Wood said.

Flipping through the pages and glanc-

ing at each unique snippet of Saratoga –

of the lake, the towns, the celebrations

and tourism – is like taking a hundred-

year stroll down Broad Street in

Schuylerville.

“I think his book his marvelous, Maggie

said, adding that, even though not every-

one has an interest in history, for someone

whose own heritage is tied to Saratoga, a

book like Tom Wood’s is priceless.”

“It’s so important for preserving this

history,” she said.

http://HomeoftheGoodShepherd.com


During the 19th and 20th centuries, Saratoga was the industrial epicenter of the Capital Region and home to a large numberand variety of mills that harnessed the power of the Hudson River. Courtesy of the Don Young collection, this postcard showsthe three-story cotton mill built by the old Saratoga Manufacturing Company in 1846 and closed in 1938.

“In 1850, the millemployed 160 men and109 women working at12,500 spindles and 309looms. As the number of

employees in the millrapidly increased, the

company built the areainto a small community

that incorporated in1849 as the Village ofVictory,” Wood writes.

“In 1877, steam engineswere installed and 700

workers produced4,487,190 yards of

fabric.”


http://FamFunds.Com


L to R: Three generations ofStepping Star: Devon, Peggy andMindy Delay


When Peggy Delay founded her dance academy in 1959, she was

worried at first that she wouldn’t be able to generate enough busi-

ness to justify her rent, which at the time was a whopping

$30/month. “I always loved to dance,” she said, “but women just

weren’t starting businesses back then.” Today, her family is now in

its third generation of females that are bringing dance and gymnas-

tic expertise to the region.

But back then, Peggy was charging a dollar per student for les-

sons that were mostly in jazz and tap and it proved to be a popular

offering. She zoomed from 30 pupils up to nearly 200 within a

year, and led her to seek to move to a larger space within her

building.

“In those days, the students were nearly all girls,” Peggy recalls.

“There really weren’t many other activities for them. Today, it’s

much better with the broader range of options women and girls

enjoy. Generally, the girls started as soon as they were able, usual-

ly around age three. And they would stay through their teens, and

this turned out to be a perfect after-school activity.”

The site of that original dance school was right in the heart of

Downtown Saratoga Springs, but you can’t visit that building

today. Officially the address was 424-428 Broadway. Long time

residents might recall that this was the site of the Triangle Shoe

Store, a place where they bought their Buster Brown’s and which

occupied a space that is now known as the “Lillian’s parking lot.”

This was the home of Stepping Star until 1976. Daughter Mindy

recalls that the family was in Florida on vacation, when they got

called back to Saratoga Springs because of a relative’s passing.

Arriving home, they received a second call that relayed the unfor-

tunate news that the Triangle Shoe Store building had burned

The Delay family’s commitment has kept Saratoga’s…

Generations in Balance

Photos by Mark Bolles

Story By Arthur Gonick

Stepping Star Gymnastics & Dance Inc.

86A Congress PlazaSaratoga Springs(518) 584-5153

www.steppingstar.com


down.

The date was February 24, 1976. “It was a bad day,” Mindy

said with understatement.

This began an odyssey whereby Stepping Star was moving to

various locations to seek a proper fit for their growing client

base and course offerings, as the next generations were starting

to move from students and general helpers into augmenting the

scope of what the business was becoming. “I saw Mindy and

Devon (her daughter and granddaughter respectively) as having

the perfect aptitude for teaching,” Peggy recalled, “and so I nat-

urally thought that they would be teaching dance, but as they

gravitated into gymnastics so did our business.”

Stepping Star made stops in what is now the Downstreet

Marketplace, and then moved to 7 Cottage Street, near the cor-

ner of Park Place in 1980. This was also the beginning of the

transition to incorporate gymnastics into their courses, as

daughter Mindy was becoming more involved. After a two-year

stop at the Pyramid Mall, they found their ideal space in 1999

at Congress Plaza, where 7,500 square feet of space could pro-

vide for current needs and future growth. They had finally

found their ideal home.

Officially, Peggy retired about 2-3 years ago. But she still

remains in charge of organizing Stepping Star’s annual dance

recital; despite moving around over the years, this has always

been a big event; meaning, number 52 is slated for 2011. And

there is one special private dance client that Peggy keeps, who

came to her 20 years ago… at age 70! “See, you’re never too

old to get started!” Peggy notes. “Of course, these days we do

more talking than actual dancing, but it’s still a lot of fun.”

Otherwise, her days are filled with the occasional round of

golf, attending horse shows and enjoying her three children and

six grandchildren that represent the stamp of growth that the

next generations have put on her business. Don’t expect this

lifelong Saratoga native to relocate elsewhere. “I love Saratoga;

over the years we had been presented with various situations

that would entice us to relocate out of town. But I would never

leave.” The biggest change she has seen over the decades,

growth that has enabled Stepping Star’s business to evolve and

expand, has given rise to a comment you hear many lifelong

residents say: “It never used to be possible, but now I often walk

down [Broadway] without recognizing anybody I know.”

Peggy’s daughter Mindy now runs a business that has over

400 students and 11 instructors for both gymnastics and dance.

Beginning at age 8, she has been involved with helping out at


the studio. “There was never any question in my mind” that she

would be connected to Stepping Star for life. The torch was

passed to her in 2007, when Peggy retired.

Leading her first class as a junior in High School, Mindy

developed the affinity for gymnastics that was to become a co-

cornerstone of Stepping Star over time. She finds that the

biggest challenge she faces is one of balance: between “the

coaching and teaching that I love” and the administrative duties

that need to be done. While her teaching classes have been rel-

egated to floating and substituting for others, she finds that “it’s

still the best way to get to know everyone.”

Stepping Star now presents a complete array of offerings in

both basic and competitive (“team and “pre-team”) gymnastics

in addition to its dance offerings, and one of its most popular

programs combines the two disciplines in a one-hour session.

“The nice thing about our gymnastic and dance programs is

that you get your exercise in, but passively as the atmosphere is

conducive to enjoyment first and foremost,” Mindy said.

During the summer, Stepping Star holds 4-hour camps in the

mornings, 5 days a week and most weekends are occupied by

birthday parties.

The logistics of today’s busy families are accommodated by

a schedule of classes (available for download at www.step-

pingstar.com) that allow all members of a family and/or ability

level to take their classes at the same time. “I also agree that

you are never too old to get started,” Mindy said. “We’ve had

many clients come in for the first time looking for a fitness pro-

gram at age 40 or older. Another good thing about our programs

is that for most people, progress and improvement come rela-

tively quickly, so you constantly have the incentive to reach for

the next level of achievement.”

As far as formal achievement, Stepping Star has developed

competitive team gymnastics programs since 1997, and as a

member of the USA Gymnastic Clubs (a junior

Olympic program) has competed and won over 10

state titles for teams and individuals. An example

of a future star was working out with Mindy

during a recent visit.

Nynaeve

Phillipson

is a nine year-

old gymnast

from Ballston Spa

who has worked

Opposite page:It’s in the genes!

From top: Peggy,

Mindy and Devon as students

Above:Peggy Delay creatively

teaches balance


This page: Mindy Delay and promisinggymnast Nynaeve Phillipson

Opposite page: Overseeing a full floor ofgymnastic activity at Stepping Star


with Mindy and her daughter Devon and

in only one year has risen from a beginner

level 1 to level 6, with more to come

undoubtedly. Nynaeve was very serious

about her routine, and is there most days

striving to reach that next rung on the lad-

der.

For Mindy, these examples of awards

and achievements are sources of pride, §

yet felt that it was important to emphasize

that “the primary focus and the environ-

ment we provide is not competitive, but

fun – safe fun where the atmosphere allows

everyone to develop his or her full

potential.”

The next generation of leadership for

Stepping Star is firmly in place. Devon has

been teaching gymnastics for the past three

summers, and has been taking

classes and being involved since

she could walk. “I really didn’t

experience any major surprises when I took

over,” Mindy says, “because I was so

involved by the time it happened. I was

well-groomed, and that’s what’s happening

with Devon now.”

“Not only do I expect that she’ll be ready

when it is time to take over, but I know she’s

excited about the prospect of it happening. I

can’t wait to see what she comes up with.”

http://www.halfmoonheritage.com


Teaching Our Kids Healthy Habits

Photos Provided

Story by Anneke Pribis, MD

As a family physician and mother, I’d like to share my concerns about

a major children’s health issue: childhood obesity. In 2001, the surgeon

general said that, for the first time in 100 years, babies born today may

have a shorter life span than their parents because of obesity.

Here in New York State, obesity rates in children have tripled and, for

those ages 6-10, quadrupled in the past three decades. Other obesity-relat-

ed, formerly “adult” conditions—type 2 diabetes, hypertension, and high

cholesterol—are becoming increasingly common in children.

Kids who are obese are more likely to be depressed, to miss school, and

to have low self-esteem. They tend to perform more poorly in school and

are less likely to go on to college. They also are very likely to be obese as

adults.

Even children who don’t have a weight problem are growing up in a

world that is less conducive to an active, healthy lifestyle. Since

most life habits are developed at a young age—and since the older

we get, the harder it is to break bad habits—it’s important to instill

healthy habits while children are young. Here are 10 tips to help you

get started.

1. Insist that children eat breakfast EVERY day.Studies show that children who eat breakfast score higher on tests,

have fewer behavioral problems, make fewer trips to the school nurse,

and are more likely to get the right amount of nutrition for the day. They

are also less likely to become overweight.

Choose foods that will provide energy all morning long. To save time,

make bags of cereal or yogurt smoothies that kids can grab and go. And

eat breakfast yourself!

2. Keep healthy foods at hand.Stock up on healthy snacks and let kids choose. Skip processed foods.

Offer fruit, cheese and whole-grain crackers, or other high-nutrient foods

such as carrot sticks.

3. Provide healthy beverages.Each serving of sugared beverage that a child drinks per day may

increase by up to 60 percent the likelihood of that child becoming obese.

Serve water and 1 percent or skim milk instead of soda, Hi-C, and sports

drinks. 100 percent juice is OK, but water it down and limit it to 1⁄2 -1 cup

per day.

4. Be active.The top predictor of how active a child will be is how active

his or her parents are. Do things together: Take a walk or

bike ride, play ball, go to the YMCA, dance in the

kitchen while making dinner, go roller skating

instead of to the movies. Limit TV, video games,

and computer time to two hours or less per day for

older children and less than 30 minutes for younger


children. Don’t allow TV in kids’ rooms and limit your own TV

use. Cutting back is hard, so have a plan on how to spend the

extra, more active time.

5. Don’t supersize.Portion size has almost doubled over the past 20 years. Since

restaurant portions tend to be large, bring leftovers home or

share meals. Avoid ordering adult meals for children. Encourage

children to eat only until they feel full.

6. Be a smart shopper.Some of the biggest improvements in diet take place at the

grocery store. Never shop while hungry. Buy local, seasonal pro-

duce and choose natural foods over processed ones. Skip the

soda and snack aisle. Read labels, but remember that the health-

iest foods don’t even have labels: fruits and veggies!

7. Make mealtime family time.Studies show that kids who eat at least one meal a day with

family get better grades, are less likely to be depressed, use

drugs, or have an eating disorder, and are more likely to eat

nutritious foods. Make dinner a time to talk about your day.

Don’t answer the phone or watch TV.

8. Don’t use food as a reward.When parents use food as a reward, children may turn to

food for comfort as adults. Include sweets as a limited

part of your everyday diet. Use activities—such as a trip

to the playground or an extra book at bedtime—to reward your

child.

9. Empower your children.Involve kids in meal planning, grocery shopping, and meal

preparation. Teach kids to read food labels. Help them plan and

grow a garden. Visit local farms to teach kids where healthy

food comes from.

10. Be a role model.Kids learn from our example. Eat healthy and keep an

open mind about foods. Be active. Focus on health and get

involved in improving community wellness. And, for your

own sake and that of your children, start now!

Anneke Pribis, MD, is a family physician on the medicalstaff of Saratoga Hospital. She practices in the hospital’sGalway Family Health center.

§

A Cash Balance Plan is an ERISA-

qualified defined benefit pension plan. It

takes maximum advantage of higher

benefit levels available to such plans

under federal law. If you and other high-

ly-compensated employees are currently

maximizing contributions to your

401(k) and profit-sharing plans, it can

be a valuable new plan addition to your

retirement program.

Cash balance plans are subject to min-

imum funding standards, and must pro-

vide a specified accrued benefit at

retirement. However, hypothetical

“individual accounts,” such as in 401(k)

Submitted by H.Michael Okby, Wealth Advisor

plans, are used to communicate the cur-

rent value of each participant’s accrued

benefit. Participants receive periodic

statements showing the accumulation of

“contribution credits” based on compen-

sation, age and service, and “interest

credits” based upon a market rate of

return. Actual contributions are based

upon actuarial projections, and actual

earnings are credited to the funds based

upon actual investment performance.

Distributions from cash balance plans are

normally paid as an annuity from a

defined benefit plan because their pay-

outs are determined by formulas in pen-

sion plan documents. Lump sum benefits

may also be available to vested partici-

pants (with consent from spouses) upon

termination of employment or retirement

Plan assets are protected from creditors

by ERISA in the event of

bankruptcy or lawsuit.

Defined contribution

plan amounts are

designed to help acceler-

ate “catch-up” savings.

For 2010, the maximum

annual 401(k) deferral is

either $16,500, or if the

person is age 50 or older,

$22,000. With a profit-

sharing plan, these indi-

viduals can defer an addi-

tional $32,500 for a total

of $49,000 ($54,500 for

those over age 50). A

Cash Balance Plan allows

the business to make tax

deductible contributions

for eligible employees

determined under a

nondiscriminatory formu-

la which may exceed the

dollar limits for defined

contribution plans. Cash

balance plan contribu-

tions are in addition to

amounts contributed for an employee to a

defined contribution plan.

Ideal candidates are companies with

owners, partners or other highly compen-

sated employees who may have neglected

retirement savings to either grow their

business or otherwise desire to catch up

on savings. Businesses should have con-

sistent cash flows and profits since con-

tributions are required on an ongoing

basis to meet the minimum funding stan-

dards of the internal revenue code. Since

the rule changed in 2006, groups most

likely to implement cash balance plans

include medical and dental practices, law

firms, family businesses and certain sole

proprietorships. Cash balance plans

require the services of an actuary to deter-

mine appropriate funding levels.

The Pension Protection Act of 2006

(PPA) created an opportunity for you and

your highly compensated employees to

enjoy additional tax benefits by adding a

Cash Balance Plan to your retirement

program. PPA introduced a faster mini-

mum vesting requirement of 100 percent

after three years of service beginning

with the 2008 plan year. In addition, safe-

guards against age discrimination due to

cessation or reduction of benefit accruals

have been introduced. New conversion

rules from traditional pension plans to

cash balance pension plans prevent loss

of benefits.

Your current retirement program may

not be taking advantage of the Pension

Protection Act of 2006 changes which

favored Cash Balance Plans. Now is the

time to review your current plan design to

make sure you are fully maximizing your

tax savings and retirement contributions.

For more information If you would like to explore if a Cash

Balance Plan would be suitable for yourbusiness, or if you would like assistancereviewing your current plan, please callH. Michael Okby at (518) 583-5601.

Fin

ancia

l Are Cash Balance Pension Plans Right for Your Business?


§


Unique Places& Creative Spaces

at the Seven Horse Pub and Doc’s Steakhouse

when Bobby Mitchell was the owner. “This

was the type of project I’ve wanted to do for a

long time,” Ed said. Starting with sketches well

over a year ago, the components of the cellar

were carefully gathered, wood elements crafted

to compliment each other. With the pool table

as the starting point, douglas fir wood was

crafted in a custom shelf that lines the walls,

rails on the staircase, a wine cellar serving

table, fluted poles and pool stick inserts all look

like they came from the same tree.

You feel like you could hang here forever.

We felt privileged to visit for a short time.

When Angie and Tony were looking to

relocate back to Saratoga Springs from the

NYC metropolitan area about 5 years ago,

they knew that they wanted a place that

reflected a unique environment that was both

comfortable and functional – reflective of the

lifestyle they enjoyed living. After settling in

their first house just east of the city, they set

about augmenting the interiors with appoint-

ments that put a stamp on a home that is star-

tling when taken as a whole; endearing in

each of its components.

“We put together food and wine pairings

on a moment’s notice,” Tony notes, describ-

ing himself as a serious, yet fun-loving con-

noisseur. Varieties of small tapas plates

paired with vintages are a daily way of life

for the couple, whether entertaining or daz-

zling guests. “We’re happiest with cocktails

and hors d'oeuvres,” said Angie, who also

has a background in classic French cooking,

and exudes the confidence that implies that

she could positively nail any dish she

wanted.

An essential element in developing the

recreation room and wine cellar area was the

master woodworking craftsmanship of Ed

Durie, who had recently completed projects

“Food and Wine

are our Passion”

§



“This was our first house

after living in much smaller

apartments, and we needed

a couch.” Angie said. “Our

only priority was that we

both be able to lay on it at

the same time. We found

this while skiing in

Colorado during a ski trip,

and paid to have it shipped

to us… it was a little risky

because we weren’t really

sure how it would interact

with the space, but when we

sunk into it we knew we

made the right choice.”



Opposite Page: “We were looking for a

Tuscany feel along with modern amenities in

our wine cellar,” Tony said.” After years of mod-

est collecting, he was looking to step up, and

have an environment reflect that. With help from

a man named Mark Lessard who worked with

various collections he was able to acquire mate-

rials from a larger set that had been profiled in

“The Wine Spectator” magazine. Included in

this are stamped bricks are from Austria that are

1,000 years old, the frame for the glass door with

lock and key, sconces and chandelier and com-

plete the visually stimulating and warm effect.

The cellar is visible from every point in the

recreation room area. It can accommodate just

under 1,000 bottles and the collection most

f a v o r s

Spanish and

C h i l e a n

w i n e s ,

spiced up

with offer-

ings from

California,

France and

Italy.

“This kitchen is a working kitchen,” noted Angie, who points out

that the choice of a soapstone countertop worked better than sub-

stances like marble. “We looked for durability and organization.”

Major appliance leaders like the Wolf stove and SubZero refrigerator

blend in with the tiles and cabinets to make a Cooking Channel set

come to life.

http://FurnitureTheatre.com


The Rotary Club of Saratoga SpringsFoundation offers College Scholarships

To address the ever-increasing costs

of college and post-secondary voca-

tional education, the Saratoga

Springs Rotary Club created a fund

to provide financial scholarships to

deserving senior students attending

Saratoga Springs schools. Money for

the project has been raised through the

club's major fund raiser, the annual Rotary

Home & Garden Show, held at the City Center each winter.

Note: To download complete instructions, timelines and an

application, visit www.saratogarotary.com/documents

/RotaryScholApp.pdf

Scholarship applications must be mailed by the postmark

deadline of April 15th!

The Saratoga Springs Rotary Club invites high school seniors

who attend Saratoga Springs High School (including students at

the Myers BOCES campus), Saratoga Central Catholic High

School and the Waldorf School of Saratoga Springs to apply for

scholarships. Scholarships are available to graduating seniors

who are pursuing four-year college degrees, two-year college

degrees, and post-secondary vocational education.

The Saratoga Springs Rotary Club awards roughly one dozen

scholarships each year, with a combined worth of more than

$40,000. The value of the individual scholarships ranges from

$1,500 upward. The application for all scholarships is the same.

The Scholarship Committee will determine the appropriate

award for each scholarship finalist.

Most of the scholarships are awarded to students showing

great promise as future leaders, as demonstrated by overall

excellence in academics and extracurricular activities, and ini-

tiative or leadership in social service, volunteer, or work activi-

ties. These scholarships include:

The Presidential Scholarship - $16,000 total

($4,000 per year for four years)

Endowed Scholarships (amount varies, unless noted)

• The George Pierce Memorial Scholarship

• The Philly Dake Scholarship

• The Adirondack Trust Company Scholarship in

Honor of Jane Adams Wait

• The Alfred Z. Solomon Memorial Scholarship - $5,000

• The Edward A. Lenz Scholarship

The endowed scholarships are supplemented by funds

given by corporate and individual donors.

Three scholarships are available to students pursuing a

specific course of study:

• Performing arts

• Fine arts

• Hospitality and its allied arts §

http://allerdice.com


Alteris Renewables’ solar and wind energy systems have been lowering utility costs for

home and business owners across the Northeast for the past 30 years.

Entering into the local market in 2003 as the first solar system installer in the Capital

region, Alteris Renewables has since grown into the premier design-build renewable energy

company in this part of the country. The company, which has an office at 112 Spring Street

in Saratoga Springs, specializes in solar and wind systems and ultimately delivering cost-

effective, clean energy to area homes, schools and businesses.

Alteris provides solar electric (photovoltaic or PV), solar thermal and wind energy solu-

tions for commercial, residential, education and government clients. Industry-leading expert-

ise in engineering, design, project management, performance analysis, project financing and

renewable energy credit programs are the driving force behind the company’s success.

The goal of every renewable system installation is not only customer satisfaction and out-

standing cost-savings, but a collectively reduced carbon footprint and dependence on fossil

fuels. Beyond the cost of the product and its installation, the system provides free electrici-

ty for up to 25 years.

The company’s solar electric technology is ideal for anyone looking to save money and

reduce their carbon footprint. Typically installed on a rooftop, the solar system connects to

your house’s electrical circuit and reduces the amount of energy drawn from your utility. In

most cases, the solar installation provides 1/3 or 1/2 of your electricity needs; however, it can

be scaled up to provide 100 percent.

With solar electric, photovoltaic cells made of pure silicon collect and harness the sun’s

energy. According to the company’s website “Electricity is produced as photons of sunlight

hit and penetrate the silicon, bumping electrons into a flow, in a process known as the pho-

tovoltaic effect, which produces DC (Direct Current) electricity.” This DC current is passed

through an inverter that converts the electricity to Alternating Current, which can be used to

power anything in your home.

Another option is Alteris’ solar hot water technology, which yields 65 percent heating cost

savings in both residential and commercial applications. This affordable option has fewer

sun exposure and placement restrictions than solar electric. The system utilizes “radiation

from the sun to heat a food-grade glycol fluid” inside flat plate collectors mounted on your

roof. This heated fluid is then circulated through a pump, which exchanges heat into a hold-

Exhi

bito

r Pro

file: alteris

RENEWABLESPhotos Provided

Story by Yael Goldman


ing tank that feeds the solar-heated water into the domestic or

commercial hot water system. The plate collectors are designed to

last around 25 years.

The solar electric and hot water systems are created with 30

years of meteorological data used for modeling its performance.

Before it’s installed, the Alteris team will meticulously analyze its

placement to maximize of its future performance. Free installation

consultations are also part of the Alteris customer service

package.

Installed on a south-facing roof, the solar system’s maximum

performance corresponds with the amount of available sunlight.

Trees are the major obstacle in attaining the desired sunlight,

which is why Alteris considers the species and characteristics of

your trees and will help plan for the years ahead. For example, if

a certain type of tree will overgrow and obstruct the sunlight path,

the team will remove it and plant another tree in its place – one

that fits the growth criteria.

Another renewable energy option is wind energy. This system

is a little more particular and is only available for commercial and

school properties. Ideal for coastal, mountain or any other high-

wind location, the technology harnesses and transforms the ener-

gy of wind into a consumable form of electricity. A specialized

Alteris team will review the location and wind source and decide

whether or not wind is the right option. If it is, the installation

process is a piece of cake.

Here’s how it works:

“As the wind blows and turns the blades of a wind turbine, they

spin an electric generator, which generates Direct Current (DC)

electricity. The DC current is fed into a power converter and

turned into Alternating Current (AC) electricity for commercial

consumption. In all cases the end result is clean renewable energy

that is produced as long as the wind is blowing,” as described on

the Alteris Renewables website.

Like the company’s solar systems, switching to wind energy

yields outstanding cost savings. However, according to Mike

Stangl, PE, Vice President for New York Sales, there exists a mis-

conception that renewable energy is a trendy luxury; that it’s more

expensive.

But the benefits of switching to renewable energy also include a

healthy list of tax incentive and credit opportunities; the cost-sav-

ing avenues are practically endless.

“After all the tax breaks and incentives, we can provide a house

with about 25 years of free electricity for far less than the cost of a

new car. That’s a major hurdle,” he explained.

For example, a customer who installs a 5 kilowatt Photovoltaic

system, valued at $27,500, will only realize an $8,437 expense.

With the NYSERDA PV incentive ($1.75 per watt), customers

save $8,750 right off the bat. On top of that, customers can save

$5,625 with a 30 percent federal income tax credit, along with a 25

percent New York State income tax credit, which yields $4,688 in

savings on this particular model.

According to Stangl, Alteris provides customers with all of the

appropriate federal and state forms. All they have to do is fill them

out and submit them with the rest of their tax information in April.

If the upfront cost of the system is out of your budget, the com-

pany will work with you to devise a monthly payment plan that

will still cost less than your average utility bill. Even with a pay-

ment plan, customers are typically able to enjoy between eight and

ten years bill-free.

“We’re working on leasing programs or other loan programs that

people can take advantage of,” Stangl said. “We’ll figure out a plan

so that their monthly

payment on the sys-

tem will be equal or

less than their month-

ly utility bill. Then, if

they can pay it off

over 15-year period,

they will have at least

10 years of free elec-

tricity.”

Offering renewable

energy solutions for

both residential and

commercial proper-

ties, Alteris

Renewables has

installed over 3,000

systems and main-

tains a high-level of


customer satisfaction.

Hudson River Community Credit Union recently opened

a “green” sustainable branch in Troy that is powered with

Alteris Renewables’ rooftop solar system technology, and

the commercial property owner couldn’t be happier.

The system, which is expected to provide about ten per-

cent of the electricity consumed in the building, will gener-

ate just 5,100 kWh/year and reduce the company’s carbon

emissions by 190,165 pounds over its lifetime. The environ-

mental benefits of this technology are equivalent to planting

2,212 trees, or eliminating the use of 415.6 gallons of gas

each year.

By installing a solar or wind energy system, Alteris

Renewables’ customers do more than swap their monthly

utilities bill for a single upfront cost and decades of free

energy; they choose the smart, sustainable alternative to high

utility costs.

With residential and commercial-specific tax incentive

programs, on top of both state and federal energy efficiency

and renewable energy credits, Alteris’ customers incur an

exceedingly reduced cost. Whether you’re building a new

structure or upgrading the efficiency of an existing structure,

Alteris will help you find the incentives you’re looking

for.To learn more about Alteris Renewables, visit www.alter-

isinc.com or check out their booth at the Rotary Home Show

on Friday, February 25 through Sunday, February 27 at the

Saratoga Springs City Center located at 522 Broadway. §

http://allerdice.com


KITCHEN KORNER

Butter Boy

Corn ButtererGreat for picnics, barbecues

and at home. Easy & fun to use.Also comes as a butter girl!

W hether you are a culinary master or an aspiring chef,we have some great finds for you. Check out SimplySaratoga's top picks for unique kitchen gadgets.

Find these and many more in downtown Saratoga at

Chef’n palm peelerChef’n reinvents the vegetable peeler with a palm-sized

tool. Designed to secure over the finger and nestles againstthe palm. This innovative peeler peels anything you can getyour hands on. It even has a convenient potato eyer at the tip.Great for arthritic hands.

Onion gogglesTired of those tears? The onion

goggle provides a tear-free chop-ping, mincing, dicing and slicingexperience. Its comfortable foamseal protects eyes from irritatingonion vapors. The anti-fog lensesoffer maximum clarity and eye protection.

Lemon/lime

saverCut lemons and limes and

store them in a containerthat you can find easily inyour refrigerator. Lemonstend to turn brown quicklyafter cutting. That’s why thelemon saver is so handy andinnovative. This cool gadgetsimply slips over a cutlemon or lime and keepsthem fresh longer.

Chantal copper fusion saucepanThe Chantal copper fusion saucepan will quickly

take center stage in your kitchen with its flat bottom,straight sides, long ergonomic handle and shorterhelper handle for use in transfer and weight balance.Safe to use with all utensils. All copper fusion piecescan go from stovetop to table and then directly to therefrigerator or freezer. Perfect for all stove types.

Compliments to the Chef488 Broadway

Saratoga Springs, NY(518) 226-4477

www.saratogachef.com


Mr. Potato BrushWhy should cleaning veggies be

boring? Mr. Potato Brush will help youclean your potatoes with a smile. Mr. Potato Brush is truly a potato outstanding in his field.

Kwik – Kut

Stainless Steel ChopperStainless steel construction. Sharp

blade with a comfortable handle. Thisis a perfect tool for chopping nuts, ten-derizing meat and more. Made in theUSA.

Microplane 4-sided

box graterThe Microplane 4-sided

box grater makes grating asnap! It features three of themost popular Microplanegrating blades: the finezester, medium ribbon, extracoarse and the fourth slicerblade. Its soft, ergonomichandle helps you steady it foreasy and safe operation.Cover included, dishwashersafe.

Poach podsHow excited are we? We can finally make poached eggs! The

Poach Pod is a flexible silicone cooking tool for poaching eggs,baking and molding. The Poach Pod allows you to float andpoach an egg in minutes.

Chef’n garlic ZoomCould there be a more whimsical

way to chop or mince garlic? Simplyinsert a few peeled cloves of garlicin the top door of this little machine,close it and roll the ZOOM back andforth!

Microplane

pizza cutterPizza lovers will

appreciate the effort-less ease and precision cut-ting slices of their favorite pizza with Microplane’sergonomically-designed pizza wheel.

Le Creuset silicone

cooking toolsLe Creuset silicone cooking

utensils promise ease of useand respect food and cookwarewith non-stick, non-abrasivesurfaces. Available in a varietyof shapes and sizes and a bril-liant array of colors. Le Creusetsilicone kitchen tools will quicklybecome among the most used toolsin your kitchen. Good to 800°F. The best silicone out there!


CurtisLumber


Curtis Lumber has been a mainstay in upstate New York

longer than most people can remember. The company, which

first opened its doors to the public in Ballston Spa in 1890,

has serviced the area for nearly 121 years. On February 25,

the company once again plans to make an appearance at the

30th annual Saratoga Springs Rotary Home Show.

“With our stores being so close by, some may ask why we

need to do a home show right in Saratoga, especially when

we’ve got 22 stores, three of which are right within ten miles

of the show. But there are an awful lot of people that don’t

know who we are or where we are or what we do. It’s a long-

standing show, and we figure it’s good exposure for people

who don’t know us, or for people who are closer to Saratoga

and would like to see some of our newer products,” said

Dave Bielawski, the Advertising Manager for Curtis

Lumber.

“Because we’re Curtis Lumber, people think of us as just

lumber.” Not so, said Bielawski. “We really deal with a lot

of areas for home improvement. Kitchens and baths are a

couple of examples, but we also do windows, doors, siding,

roofing, flooring, paints and stains, hardware, power tools,

plumbing and electrical – really we do it all,” Bielawski said.

Curtis Lumber boasts an extensive list of trusted, name-

brand manufacturers and longstanding company relation-

ships. For potential customers, this means Curtis Lumber

can provide greater variety and offer more choices, all at

competitive prices while promising excellent quality.

“They’re products that we stand behind,” said Bielawski.

Curtis Lumber will be hosting two booths during

February’s Rotary Home Show where they will be featuring

displays on outdoor decks and patios, vinyl replacement

windows and kitchen products and designs.

Decking is a particular specialty at Curtis Lumber.

“We have so many different types available,” Bielawski

Photos Provided

Story by Daniel Schechtman


said. “We have treated wood, we have cedar, we have

mahogany and also all the composites.”

Bielawski indicated that one of the more popular

trends lately is the use of composite wood for deck con-

struction, with manufactures such as Trex leading the

way.

“People are going more towards the composite

because of the fact that it’s low maintenance. It’s really

the next big thing. Even people with existing decks are

resurfacing them with [composite wood]. You don’t have

to paint it, stain it or seal it or anything. You just put it

down…and it really doesn’t need anything to keep it

looking good,” Bielawski said.

As more and more people become increasingly con-

cerned about energy efficiency, another popular trend has

been to replace older, draftier windows in the home with

newer vinyl replacement windows. During the Rotary

Home Show, Curtis Lumber plans to have a “Curtis

Sanctioned” vinyl window installer on hand, an expert in

the field able to answer all your questions on the

upgrade.

“Like vinyl siding, the vinyl replacement windows

don’t need to be painted or anything like that. Once you

put in vinyl or anything similar, it’s pretty much there for

good – no painting or staining required. It’s what most

people are doing these days,” said Bielawski.

Shifting focus back to the inside of the home, Curtis

Lumber will also have a display on hand featuring

kitchen trends and designs. Expect the display to include

a variety of cabinets and countertops, all of which are

carried at the many Curtis Lumber store locations.

“People seem to be moving more towards better qual-

ity materials. It’s one of those things where you’re prob-

ably only going to do it once in your life if you do it at

all, and I think people realize it’s going to add a lot of

value to their home, so they might as well go for quality

instead of cutting corners,” Bielawski said. “A lot of peo-

ple, for example, really do like wood cabinets. We carry

Merillat Cabinets, and they’re a very good, high-end cab-

inet. There’s also Legacy by Bertch, and they offer sepa-

rate lines, with options such as good, better, and best.

Between those two manufacturers, they cover the whole

gamut of quality and of different woods and styles.”

When it comes to countertops, Bielawski has observed

a similar trend, with customers tending to value quality

and longevity when they make their purchases.

“Corian is a brand name, and that’s probably one of the

bigger manufacturers that we sell. It’s a beautiful prod-

uct, low maintenance, and it’s seamless. It’s basically

manufactured to fit in your home, where they send some-

body out to template it, so when it comes it’s really cus-

tom made to fit your specs,” said Bielawski.

Curtis Lumber offers their customers a free tool on


their website where interested parties can sit down

and plan ahead for all aspects of an upcoming proj-

ect.

“It gives people a lot of direction ahead of time

before they come into the store,” said Bielawski on

the design program. “Ultimately, they can make an

appointment with one of our designers, and they’ll

even go to your house and take measurements and

help with the process. It’s kind of a process, but we

try to make it as easy as we can without overwhelm-

ing people.”

Curtis Lumber’s quality and highly-trained staff

can help guide you through your home repair or

improvement projects every step of the way.

“They know the products and the building indus-

try,” said Bielawski. “It’s one of those things where

it’s not just a clerk selling you something, it’s a full

service company. We do the complete job.”

You can visit Curtis Lumber at many of their loca-

tions throughout upstate New York, including their

store at 885 State Route 67 in Ballston Spa. For more

information on Curtis Lumber, please visit them on

the web at www.curtislumber.com, or call the

Ballston Spa location by phone at (518) 885-5311. §


For 25 years, Capitol District Supply has provided

contractors, builders and residents with expert advice,

supplies and services on home repairs and improve-

ments from their location at 252 Washington Street.

“We sell and design kitchens and baths, heating and

plumbing systems,” said Donna Shea, Branch Manager

for Saratoga’s Capitol District Supply. “We’re also fully

computerized with the 20-20 design program, which

helps us work with the customer to specifically design

kitchens and baths.”

Capitol District Supply has signed up to take part in

the 2011 Rotary Home Show in Saratoga Springs begin-

ning on February 25, where they will be showing off

some of the year’s hottest trends in home design.

“One particular design that everyone seems to be

drawn to is the Shaker look,” Shea said, speaking of the

widely popular door style for kitchens and baths. “We’re

doing quite a bit of Shaker doors, with a wide variety of

wood choices and finishes. We’ll go from maple and

cherry to a painted wood with a glaze. So it’s really var-

Photos by Mark BollesStory by Daniel Schechtman


ied.” Shea added, “When we take on a project, every-

thing is designed to fit in the space you have to work

with, to mesh with the style of the house.”

Another trend Shea has noticed is the desire to change

older, cloistered kitchen designs into open and roomier

areas of the home.

“One of the trends is definitely opening up the

kitchens. With houses that were built 40 to 50 years

ago, the kitchen was a small room in the back, closed

off from the dining room and the rest of the house. The

new trend is more about opening those walls up, taking

them down and creating space.”

As America grows older, there also seems to be an

increasing desire to move the washer and dryer units up

from the basement and onto the main floor, typically

near the kitchen area.

“We’re making room for a lot of washers and dryers

in either the kitchen or in a space adjacent. That’s usu-

ally one of the requirements for the remodel,” Shea

said.

When it comes to the latest in kitchen counter

designs, there has unquestionably been a shift in popu-

lar demand.

“Up until the past few years, granite [has been the

most popular],” Shea said. “But we’re seeing the man-

made granites, the quartz countertops, become a little

more popular. They require less maintenance and they

come in colors that Mother Nature doesn’t make.”

Colors including bright blues, elegant blacks with specs

of silver, or even wilder varieties such as bright oranges

and apple-greens can now be found in the Saratoga

showroom. The showroom also displays countertops

made of glass – a new design just beginning to gain in

popularity.

When redesigning the kitchen sink, there has been a

recent shift in the market to all-in-one posts – kitchen

faucets with the pull down sprayers all in a single handy

unit.

“One of the new innovations that I particularly like is

they now have a pause button on the sprayer, which is

extremely helpful in the kitchen when moving the

faucet from one side of the sink to the other,” or if

you’ve found the perfect water temperature and don’t

want to lose it by turning off the tap, Shea indicated.

“It’s all one-hand operation, which makes it very

convenient.”

When it comes to remodeling the bathroom, many are

opting to ditch that old bathtub for a newer, more age-

friendly shower unit.

“We have a new line, the Sterling Vikrell, that’s just

introduced a line of multiple-piece showers that have

seats and grab bars built right in. They’re very easy to


install and extremely durable. And so as the popu-

lation ages, we’re converting a lot of tubs into

showers,” Shea said. “A lot of manufacturers have

also come out with a two-in-one, where there’s a

showerhead that has a handheld unit in the middle

that is removable.”

Brands such as Kohler, featuring 30-inch cast

iron bases that can replace a tub without the hassle

of having to move the drain, have also become

increasingly popular. Swan Stone, another trusted

manufacturer, features a solid surface product that

“comes in a wide variety of colors. And because

it’s solid surface, you don’t have the grout lines

from the tile, which makes it very easy to clean,”

Shea said.

Capitol District Supply is also an expert when

redesigning a home’s heating and cooling system.

Due in large part to the ever-growing movement

for greener, more energy efficient products, new

advances in technology have emerged that allow

for more precise control, all while helping to

reduce your overall energy bill. The warm air zon-

ing system from Arzel, for example, allows home-

owners to remove costly space heaters and window

air conditioners and regain temperature control over

every room in the house. New “smart” boilers and

furnaces have also hit the market, sensing outdoor

temperatures and using variable control speeds for

greater efficiency.

Capitol District Supply is locally owned and

operated, with a knowledgeable staff that can pro-

vide expert advice for your remodeling project.

“Our employees are long-term and trained, so

when you come into Capitol, you’re going to see

the same person throughout the project,” Shea said.

Come by the showroom in Saratoga Springs,

located at 252 Washington Street, or their other

locations in Albany and Schenectady to see what

Capitol District Supply has to offer. Or come to the

Saratoga Rotary Home Show starting February 25,

where the company will be featuring Vikrell show-

er units, various kitchen counter displays, vanity

tops, and more.

For more information, visit Capitol District

Supply on the web at capitoldistrictsupply.com, or

contact them by phone at (518) 584-4499. §

http://earlbfeiden.com

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