Beacon Bits -- 1st Annual "WWKIP" Day

St. Andrew’s Episcopal Church - 15 South Avenue - Beacon NY 12508

One block south of Bank Square and Beacon Visitor’s Center, next to the fire station

Saturday June 18, 2016

Noon – 6pm

Knit Us As One

Beacon’s First Annual

World Wide Knit in Public Day

with ambient music for knitting from 1-3pm by Craig Chin

www.errant.space

Come knit with us!

Bring your own yarn and needles. Bring extras to share. Bring yarn from home to trade in a ‘yarn swap’. Join one of the knitting circles from beginners to advanced. Teach someone to knit. Learn a new stitch or pattern. Bring projects you want to ‘show-n-tell’. Help to create a ‘knitted sculpture’ depicting the theme ‘knit us as one’. Enter a ‘fastest knitter’ contest to test your skills. Come by to watch others knit. Learn about the ‘Hudson Valley Yarn Cruise’. Help to establish a ‘knitting salon’ group. Just come in to visit our Tiffany stained glass windows.

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St. Andrew’s event is official and registered with www.wwkipday.com

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Food for thought: Knitting offers an opportunity for community, creativity and healing. Given the times we live in, Beacon's 1st Annual WWKIP day is an opportunity for people to come together to "knit us as one" and to feel the healing power of  one stitch at a time..

Beacon Bits -- Upstaged

Nowadays, we are hearing a lot about democratic socialism and we have formed some opinions about what makes it good for the people. One of my observations from the 'other side of the pond' while visiting friends and family is that there is no 'free ride'; every benefit in a democratic socialist society comes with a cost. But another observation was made during last winter's trip to Oslo after meeting a relative who is 'house chief' for a cultural center sponsored by a large banking firm. Sentralen is a meeting place, workshop and performance venue. It operates as a cultural hub with six performance stages, a restaurant, various kinds of studio space for up to 350 people working for nonprofits, social enterprises, as well as, musicians and artists. The amazing thing is that the project was funded by the bank itself (Sparebankstiftelsen DNB) and continues to be managed by the 'bank', which is a private savings bank foundation, owning 10% of DNB, one of Northern Europe's biggest banks. The DNB Savings Bank Foundation has the main objective of contributing to charities in Norway, small local projects to large national ones, and most of the contributions are related to art and culture.  Imagine that -- a profit making banking institution being invested in the arts as a long-term commitment and investment, and doing so with daring creativity and by engaging all kinds of people and volunteers in local communities! Other than the opening of the performing arts center in downtown Oslo in February 2016, DNB has an art collection loaned to Norwegian art museums; the restoration of old stringed instruments that are used by musicians; and the funding of Oliafur Eliasson's art work in the Oslo Opera House--impressive endeavors since the 2002 formation of the foundation.

 

After returning to Beacon, it made me sad to think that the bank that held the mortgage on The Beacon Theatre did not have the same prescience to hold onto the property and proceed with the original plans to renovate the theater into viable space with several smaller theaters suitable for film, music, dance, opera, live performance, and studios for nonprofit businesses and social entrepreneurs. (Think the old Beacon High School and BeaHive all rolled into one with a touch of the Bardavon and the Downing Film Center!) Why turn it over to a developer who will garner profit and develop the property as he sees fit, when the bank doesn't need a middleman to do that at all?

I think that's what I learned about the differences in corporations in a social democracy--they give back to the people and build community with their profits. That takes vision and it is always grounded in the common good. And success is bound to follow. No greed needed.

Food for thought: It still amazes me that The Beacon Theatre did not get the funding to restore the building into what it was meant to be. Maybe it was learning about  the Norwegian connection that hooked me on the theater project -- Sonja Henie, the Norwegian Olympic ice skater who turned into a Hollywood movie star performed there. I actually pledged $2700 at the kick-off fundraiser in September 2010. That was what I thought everyone in the community would do. And then to see so much progress on Main Street over six years with restaurants, stores, music venues opening left and right, while the theater renovation stalled, it perturbed me to discover why the theater renovation was never brought to fruition. One wonders if it is really too late to turn it around and get it back on track to be an historic landmark and contemporary performance space...one can only hope.

You can follow Sentralen on Facebook, Twitter and Instagram.

Even Beaconites might feel inspired!

Beacon Bits -- Who Moved My Cheese?

I attended a cheese class featuring seven European cheeses with unique wine pairings at Beacon Food Pantry earlier this month. I had heard how wonderful the classes have been and felt lucky to nab one of the last slots for the well-attended (22-seat) event. I sat amidst couples and small groups of family and friends who were ready for an educational, yet social, and what turned out to be a quite lovely evening. (I'd say there was a moment of spontaneous combustion occurring mid-cheese/wine #3 and #4!)

Clockwise from '12" at the top:

Valencay, Brie Fermier/Ile de France, St. Nectaire, Taleggio, Ford Farm Coastal Cheddar,

Parmigiano-Reggiano vs. Pecorino Romano Fulvi, and Cabrales

I learned how Beacon Pantry categorizes their cheese (e.g., fresh, bloomy, semi-soft, washed, firm, hard, and blue) and how to use these groupings to inform purchases (e.g., "I'd like a cow's milk semi-soft cheese a little bit of stink" or "I'd like a hard cheese that is grainy and not too salty.")

The best part of the evening was the banter occurring between Stacy (the owner) and her knowledgeable and comedic assistant whose commentary was informative and joy-filled. The second best was the flow of the tasting itself with its range of flavors and excellent pairings that led to a crescendo as the symphonic notes of the evening came to its stirring completion; I was left wanting more. Always a good sign that the palate, as well as the soul were nourished in such a 'cultured' environment.

At the end of the evening, the question of one's favorite of the seven diverse cheeses was posed. I re-framed the question to 'if I had to live with only one of these cheeses, which one would that be?' My personal choice would be the Ford Farm Coastal Cheddar from the United Kingdom, which I purchased with discount on my way out the door, and ate to my heart's content throughout the course of a week.

All types of classes and food presentations will be ongoing in the coming months at the Beacon Pantry: from butchering to meal prep to raw fish and kids' brunch, offered by the pantry's favorite foodies and experts from the Beacon Community. Check out the calendar.

Food for thought: With all this cheese on my mind, I recalled reading a NY Times bestseller, Who Moved My Cheese: An Amazing Way to Deal with Change in Your Work and in Your Life,  written by Spencer Johnson in 1998. The premise of the book was anticipating how change, the kind of change which is out of one's control, impacts an individual and the kind of response it elicits. It reminds me of all the changes occurring now in Beacon that will continue as the weather gets warmer and more visitors descend on Main Street looking for parking, occupying favorite tables at the local restaurants, shopping in the diverse and unique boutiques, traversing the congested roads lined with hikers and eagerly exploring the new real estate market that is experiencing a mini-boom in a short span of time. In other words, a lot of change. A lot of change imposed on a community with one major road (Route 9D), dense housing, an old infrastructure, a school system fraught with recent upheavals, and a lot of beautiful open natural space that extends from the river, to the mountains and into the sky. It is a bit overwhelming to think of what this changing horizon might look like. It is reassuring to know that the Beacon community does not always want to be passively moved. As Pete would have us singing: 'just like a tree that's planted by the water, we shall not be moved." 

Using the advice of Spencer Johnson, it might be helpful to remember:

Change Happens: they keep moving the cheese

Anticipate Change: get ready for the cheese to move

Monitor Change: smell the cheese often so you know when it is getting old

Adapt to Change Quickly: the quicker you let go of old cheese,

the sooner you can enjoy new cheese

Change: move with the cheese

Enjoy Change: savor the adventure and enjoy the taste of new cheese!

Be Ready to Change Quickly and Enjoy It Again: they keep moving the cheese

In the meantime, enjoy all the cheese

that you can taste and savor at Beacon Pantry!

Beacon Bits -- Sweet Tweets

#alpssweetshop: Marzipan gone! Jellybeans galore. Milk and dark chocolate eggs, bunnies, lambs, chicks and truffles—who could ask for more?

#alpssweetshop: Easter sweets. Gifts for friends. Treats for children. Munchies for all. So many choices for one day alone. Happy to know it’s here year long.

#alpssweetshop: Hollow. Solid. Filled. With nuts or not. Bite size. Large size. Baskets, boxes, plastic sleeves, tissue paper. Waiting to unwrap one at a time. 

It was another busy morning for my annual pilgrimage to Alps Sweet Shop, a family-owned Beacon business since 1922. It's the closest thing to "Seebode's", a German chocolatier and ice cream parlor in Sunset Park Brooklyn that I remember from childhood. While photos are not allowed to be taken within the Alps' store (what a shame), the website captures all of the varieties of hand-made delights that are available seasonally and for other special occasions. It's certainly a case when a picture is worth a thousand words!

Food for thought: Old fashioned traditions emerge with the crocus and daffodils at this time of the year. Chocolates and eggs. An interesting balance of protein and carbs. But what would we do without the rituals and traditions that warm our heart, bring forth sweet memories, and allow us to indulge once again in the little treats that become associated with each passing season. It's a blessing to have the opportunities to explore new venues that evoke the places that only exist in our long-term memories. It's another chance to greet the community as they seek their own perfect treats to celebrate renewal and rebirth of spring.

Dyeing Easter Eggs with Natural Materials

Collect onion skins throughout the year. Place skins into a pot, nestle the white eggs amidst them and cover with water. Boil and allow to cool in the pot before removing. The longer they sit, the darker the color. Transformative.

Blessed Easter!

Beacon Bits -- First Sign of Spring

Yes, it's the first day of spring. And yes, there is going to be throwback winter weather with heavy, wet snowflakes falling throughout the night, which will hopefully not interfere with the budding trees that may be vulnerable to frost since they are ahead of schedule due to the mild winter. Confusing. Not really, because there really is global warming with notable changes in weather patterns, melting glaciers and disappearing permafrost and krill. But I say, bring on the white stuff. No, not the snow, but the first soft ice cream that has been resurrected in time for the spring holidays. It's my first sign of spring! Not the impending opening day of baseball season, March Madness, or dash for the play-off teams for the Stanley Cup. It's always been the soft ice cream cone that appears before the heat of summer. And I can never resist its temptation.

Medium vanilla soft ice cream, $2.50

So Beacon is lucky to have its own family-run business, Ron's Ice Cream, on the corner of Route 52 (Fishkill Avenue) and Brayburn Avenue, conveniently located across from Memorial Park and children's playground and the dog park. Ron's is 'pre-Dia' and while it is a little ways off the beaten path, it has been in business since 2000. On the surface it appears, unassuming and plain. But it is classic Americana with a very basic offering; an offering that is always a crowd pleaser, capable of gathering families, and individuals from cross-cultural and multi-generational backgrounds to convene at the same place and same time. It's where the 99% and 1% can actually meet; an increasingly important event in our communities.

An early start means there is no waiting, no lines

Food for thought: In confusing times, it is always good to have something basic to return to for a touchstone. In this election year, we may want to meet and greet friends over ice cream to avoid some of the tense conversations about all things political. It may be a good alternative for cooling down the inevitable heated debates in the coming month with the New York primary on its way on April 19th. Choosing between cone and cup, soft or hand-packed, large or small, may be the perfect antidote to some of the choices that maybe be so difficult that some people may opt out. It's never good to opt out.....of ice cream and choice.

Another choice on the way --  Zora Dora opens the weekend of April 2nd-3rd!

There's something for everyone.

Beacon's Signature Dish@Max's-on-Main

What better night than "Fat Tuesday" to head to Max's-on-Main for my very first time in search of a supper worthy of the feast before the fast. I had walked by Max's many times throughout the last six years and always felt intimidated by the crowded, pub-like atmosphere. Yet, all of my friends who are 'regulars' would tell me the food was great and the ambiance friendly enough to venture in at anytime, reminding me about Tuesday's Trivia Night and Wednesday Ladies' Night for extra enticement. 

Max's has two sides - the bar with its TV screen, bistro tables and dark wood paneled walls that are warm and inviting to join in and feel like part of the set for a re-run of Cheers. The other side is filled with small tables adorned with white butcher paper and cups of crayons with posters and photos on the wall reminding one of the west village music scene in the days of Fillmore east. I chose the latter and felt welcomed by a cheerful and down-to-earth waitress, Karissa, who was available to chat since the usual Tuesday Trivia crowd hadn't arrived yet. She assured me that my choice of pierogies was indeed one of the popular signature dishes at Max's. The pierogies, filled with potatoes and cheddar cheese and served as an appetizer, were plentiful on a plate adorned with salsa and sour cream over some greens, and covered with caramelized onions and fresh scallions. The dish was a welcome sight to behold and surely fit the bill to have just the right amount of fat since they were sauteed in browned butter. 

The pierogies brought back the sought after memories of Pearl, my Czechoslovakian neighbor in Brooklyn, who would call me in to watch as she stood in her kitchen and rolled dough and filled them with the variety of fillings of cabbage and potatoes and cheese, placed them in a rolling pot of water, and then served up a plate with just enough butter to match my salivating lips. That's what growing up in Brooklyn was all about. And to find a place in Beacon that meets expectations from those childhood memories is endearing. Thanks to Harvey and Richie Kaplan for believing in Beacon in 2006; you've had a great run and will continue to thrive as you bring together many former Brooklynites, native and transplanted ones, to a corner of the world at 246 Main Street in Beacon!

Food for thought:  Comfort found in mundane places where community gathers is one of the best ingredients for a good meal and deep conversation. Memories are always associated with our tastes and palate. Every time we mix and stir together our favorite recipe and offer our prepared food to our friends and family, we plant a solid memory that will be evoked time and time again, no matter where or when they find us. I found my memories of Pearl and all of my immigrant neighbors who shared their finest cuisine, the peasant food of their lands left behind, with generosity and grace; a wonderful memory to sustain anyone in lean times that keeps you hungry for more.

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How about making Monday nights pierogie nights at Max's with diners' suggestions for the next variation on a pierogie plate to be voted on and offered on a rotating basis? My own version for an updated version would be to serve the pierogies covered with bacon crisps and a side of caramelized apples and honey drizzled Greek yogurt.

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Beacon Bits -- Makers and Shakers

This year, January, known as the month of new beginnings, felt longer than usual with five weekends to explore Main Street, which was virtually untouched by snow and sunnier than the recent years past. Second Saturdays are exploding with music and art, as per Beacon Arts listings. Diners have more choices for breakfast with Homespun now serving on weekends. And hikers have continued to traverse the Fishkill Ridge and learn about the Mt. Beacon Incline Railway at the exhibit found at the Beacon Institute for Rivers and Estuaries. However, this year, it seemed more natural to begin the year with some spiritual renewal and a meditation retreat with a good read of the book, Befriending Silence; a trip to the Dia Beacon with a service-dog-in-training in tow for its natural light and sculptural creations; and the purchase of some new yarn for practical projects worth effort and time spent in knitting. So I found it curious that my propensity towards interiority won out despite the call of the mild weather to walk about town on Sunday afternoons. But to my delight, on one such outing, I came across the Hudson Valley Maker and Artisan Cooperative located in Clay, Wood, Cotton at 133 Main Street. Filled with eclectic and diverse creations, this artisan space highlights the 'maker movement', with its hands on, innovative design using raw materials and recycled artifacts to make objects that are both whimsical and functional.

I had a nice conversation with one of the makers, Chris Faroe, and was not at all surprised to learn of his Scandinavian background since many of the creations in the store that are made of wood evoke cabinetry and woodworking made by craftsmen through the ages from the north countries. Fellow makers, Keith Decent and Rob Hughes also demonstrate their innovative design and talent in lamp fixtures, tables, refinished wood pieces, and metal adornments. I look forward to arranging a custom handmade object fashioned by one of the makers that will blend with a unique mix of modern and shabby chic.

Food for thought:  It's a relief to know that our faster Internet speeds for downloads and uploads are being balanced with an eye on renewable construction from scratch materials leading to curious creations that Rube Goldberg would surely appreciate. Add the maker movement to the slow food movement and we can stand still in time. Or go back in time when the Hudson River Valley was home to the Shakers and their own movement of utilitarian furniture; 'tis truly a gift to be simple. And simple is always a great way to start the new year.

 A Simple Knitted Head Band

CO 26 sts. Knit one row across.

Repeat Pattern

R1: K4, P18, K4

R2: K3, P1, K18, P1, K3

R3: K4, P18, K4

R4: K3, P1, (C6B)x3, P1, K3

R5: K4, P18, K4

R6: K3, P1, K18, P1, K3

R7: K4, P18, K4

R8: K3, P1, K3 (C6F)x2, K3, P1, K3

C6B - Slip 3 sts onto cable needle. Hold in back. Knit 3 from left, knit 3 from cable. 

For C6F, hold 3 sts on cable in front.

Ella Rae Chunky Lace Merino, purchased on sale at Clay Wood Cotton, knitted with size 4 needles