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MAINstreet
COMPLIMENTARY | JULY 2021
M A G A Z I N E
Before After After
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2 MAIN STREET MAGAZINE
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MAIN STREET MAGAZINE 3
editor’s note & content
JULY 2021
MAINstreet
COMPLIMENTARY | JULY 2021
EAT, DRINK AND BE MERRY.
It’s that time of year! “Let’s put another
July has become our month for food shrimp on the barbie!” Enjoy great
and drink, hence the reason that basi- M A G A Z I N E food, drinks and company this month.
cally all the articles you’re about to pe- Remember to shop local and support
ruse through revolve around the topic your local farmers.
at hand. But what better time to cel-
ebrate the bounty of fresh and sizzling Cover photo by
foods and thirst-quenching drinks than Olivia Valentine
at the height of growing season? That’s
at least our thought process and the
reason that we dedicate this issue to
food and drink every year.
To me July means laid-back long
The
sunny days, barbecues,
through sprinklers, ice cream, and
plenty of swimming. One of the best
running
Food
& Driisnsuek
things about this time of year, in my
opinion, is all of the fresh food from lo-
cal farms and vendors, AND the super
thirst-quenching drinks like cold lem-
onade and fruity alcoholic beverages.
Nothing beats a perfectly refreshing
mojito on a hot summer’s day. Yum!
This time of year is also the time
that we all feel super social with get- CONTENTS
togethers, parties, barbecues, celebra-
tions, and the like. I think that this sum- 6| ARTISTRY… NATURALLY 41 | WHERE FARM MEETS TABLE
mer, especially, will be filled with lots artist profile seed and spoon
of get-togethers and celebrations with
the easement of restrictions and our 9| FRIENDLY FACES 45 | A JOURNEY THROUGH THE AREA’S
lives starting to return to some form of FARMERS MARKETS
pre-COVID normalcy. And I think that 11 | CATCHY CAVIAR IN MILLERTON
we are beyond ready for it, to see famil- entrepreneur feature 49 | A CONSUMMATE LIFE:
iar faces that we haven’t seen and have sean egan seeks the community
missed for over a year. Our souls have 15 | FRUIT PIZZA mantle in poughkeepsie
missed family and friends, and seeing baking
a person’s smile, to feel OK just being 53 | IN GOOD SPIRITS
near someone – these are the things 17 | KEEPING IT SIMPLE
that we have missed at a very molecu- 57 | FOOD TOURS IN TROY AND ALBANY
lar level. We are social beings, and have 21 | SLICE OF HEAVEN
been tested in isolation for over a year. 61 | SCULPTURE GARDENS
This July will most likely be filled with 25 | ROASTING IN PINE PLAINS a day at the mount
celebrations around many tables that
are filled with food, drinks, and com- 29 | SUMMER COCKTAIL SEASON 65 | BUSINESS SNAPSHOTS
pany. And to that, I say cheers! momma lo’s bbq southern style
I hope that you enjoy all of the sto- 33 | EDIBLE FLOWERS icescreams
ries that we have brought you in this nutrition on railroad
issue, from the features on food/drink- 35 | MILLERTON’S THE MOVIEHOUSE candy-o’s
related businesses in our region, reci- gets long-awaited sequel
pes for drinks and desserts, as well as 66 | MONTHLY ADVICE COLUMNS
profiles on local figures and establish-
ments in our communities. There are
so many wonderful stories to tell, and PUBLISHER, EDITOR, ADVERTISING, WRITING, PHOTOGRAPHY, & OTHER DUTIES
I always feel honored and humbled ev- Thorunn Kristjansdottir publisher, editor-in-chief, and designer.
ery month when I put each issue of this Ashley Kristjansson & Griffin Cooper directors of advertising.
Contributing writers: Betsy Maury | CB Wismar | Christine Bates | Lindsey Clark | Lisa LaMonica |
magazine together – when I lay out the
Dominique De Vito | Griffin Cooper | Ian Strever | John Torsiello | Joseph Montebello |
stories and proof-read them… I feel so Mary B. O’Neill | Olivia Valentine & Caroline Markonic | Regina Molaro
fortunate to learn about the many indi- Assistant proof-reader: Pom Shillingford. Photographers: Lazlo Gyorsok & Olivia Valentine.
viduals, businesses, and organizations
in our area that make our towns, cities, ADVERTISING
counties, and states so unique and spe- Ashley Kristjansson & Griffin Cooper call 518 592 1135 or email info@mainstreetmag.com
cial. I hope you too feel the same way.
And I want to give a special shout- CONTACT
Office 52 Main Street, Millerton, NY 12546 • Mailing address PO Box 165, Ancramdale, NY 12503
out to our amazing advertising spon-
Phone 518 592 1135 • Email info@mainstreetmag.com • Website www.mainstreetmag.com
sors: they are not just crucial to our
communities, but they are vital to this PRINT, LEGAL, ACCOUNTING, & INSURANCE
magazine. Without them, you wouldn’t Printed by Snyder Printer, Inc. • Legally represented by Davis & Trotta Law Offices
be enjoying this magazine, so please Accounting services by Pattison, Koskey, Howe & Bucci CPAS • Insured by Kneller Insurance Agency
help support our advertisers! Happy Main Street Magazine is a monthly publication, coming out on or around the 1st of the month. It is published by Main Street Magazine, LLC. Main Street Magazine is
summer. not responsible for advertising errors whereas all ads receive final approval by the advertiser. Advertisers are legally responsible for the content and claims that are
made in their ads. Main Street Magazine reserves the right to refuse advertising for any reason. The entire contents of Main Street Magazine are copyrighted and may
– Thorunn Kristjansdottir not be reproduced without permission. All rights reserved. The views expressed in the articles herein reflect the author(s) opinions and are not necessarily the views
of the publisher/editor.
4 MAIN STREET MAGAZINE
MAIN STREET MAGAZINE 5
Artistry…
naturally
ARTIST PROFILE: JOY SETTON
By CB Wismar If the world is your classroom, then (Brooklyn) home. When COVID-19
info@mainstreetmag.com moments of learning and education changed the world and how people
can blithely appear anywhere. For fab- navigated through the pandemic, Joy
ric artist Joy Setton, circumnavigation and her husband decided to leave the
of the globe after her father sold his city behind.
French company and took the family Joy Setton’s center of operations is
on a two-year cruise was the founda- now a second-floor studio and gallery
tion for lifelong learning. located in Warren Town Center. The
Back on land, Joy studied journal- bright space serves three purposes.
ism and film at NYU and embarked Her husband has an office from
on a career as a filmmaker. Several which he pursues his career, comfort-
PBS documentaries, notably some of ably remote. Joy’s space is occupied
the programs featuring great folk mu- by a great working table on which
sic performers (Peter, Paul and Mary, she hand silk screens fabric bearing
Harry Belafonte, Pete Seeger) found her own whimsical designs. Finally,
her production credits included. “Ev- the entry portion of her studio is her
eryone needs music,” she’s quick to shop, a colorful amalgam of blouses,
point out, and the programs produced scarves and wraps all fashioned in Above, top to
bottom: Garments
continue to be “chestnuts” in the PBS New York’s garment district utilizing and curosities. Joy
archives, trotted out annually to sup- the unique fabric she creates. Setton.
port giving drives. There are other bits and pieces
It was an admixture of her visual in her shop, as well. These are items
sense coupled with her inquisitive that Joy calls “curiosities,” items that
nature that had attracted her attention one might not find in other local
in a Japanese museum, emboldened shops but that entice and reward. Art
by discovering how garments were supplies, bits of ephemera that add
dyed in India that drew her to the a moment of joy to a day as a gift or
adventure she now continues in Corn- an indulgence. There may even be an
wall, CT. antique item that catches the eye ...
“We were pandemic refugees,” and will add just the right touch to a
offers Joy with a smile. She and her room. Items offered in the shop belie
husband and their three children had the artist’s eye.
a weekend home in the Litchfield
Hills, a respite from their Red Hook Sketchbook as starting point
“I always drew as a child. When we
traveled, I would sketch the unique
people, places, and things we saw.”
From that childhood pursuit came a
6 MAIN STREET MAGAZINE
artist profile
passion for design, prompted by the Artist as activist
great traditions of textile art displayed Not only is Joy Setton an artist, she
in the Tokyo National Museum. has evolved into an eloquent activ-
“I began sketching patterns, recog- ist, turning her love for natural dyes
nizing that the great fabric traditions and fabrics into a voluble plea for her
of the world utilized natural dyes to customers to understand the impor-
create the deeply rich colors.” Moving tance, the nuance of materialism …
full time to Northwestern Connecti- and consumption.
cut, Joy has pursued her discovery of Trained as a journalist, Joy has
the natural elements that can be used found ways to incorporate her pas-
to create dyes for her fabric. sions into editorials that are available
“Just a simple walk in the woods for the asking in her Warren studio/
can yield so many plants that can be shop or free to download on her web-
used to make my dues. Barberry, birch site. These are not angry screeds, but
leaves, alder leaves, acorns … they all passionate, often lyrical statements.
yield different intensities and hues.” “I deal in materials. I am a true
Without question, the hand drawn materialist – an idolater of the matter
patterns that Joy creates support the that I hold between my fingers. For
underlying sense of humor that is very hours every day, I handle silk and
much a part of her nature. Nestled in cotton, wet it and watch the darkness resources that she uses in her work. Above: Joy Setton
hand silk screening.
the various designs can be a word or spread as the water is absorbed; wring “Durability is often invoked in the Below, left: Blouses
two, a whimsical figure, an object that it between my fingers and marvel and defense of synthetic dyes, and pointed and shirts in the
studio. All images
evokes a smile like Louis Armstrong’s the thinness of the silk or at how very out as a weakness of the natural ones. courtesy of Joy
trumpet. Her hand silk screening heavy wet cotton suddenly is.” Well, we have Tutankhamen’s belt, Setton.
yields admittedly small batches of The use of natural dyes has become died madder red five thousand years
cloth to be sent with her patterns to a passion for Setton and she is quick ago, still red at the Cairo Museum.
be made into unique pieces. “Pattern to address the great differences be- We have Mayan cloaks dyed indigo
making is alike a Bach partita,” she tween the cocktails of deadly chemi- blue on the coast of Peru three thou-
adds, blending a love for music with cals that are used to create synthetic sand years ago, still blue at the Lima,
the world of fabric art and uniquely dyes for mass consumer garments Peru Amano Museum.”
made clothing. and the entirely natural, sustainable And, Joy Setton knows of what
she speaks. She has celebrated having
the world as her classroom, of having
seen, first hand the wonders of ancient
civilizations that used the natural
fibers and dyes around them to create
enduring masterpieces. Her work
reflects both the education and the
creative imagination it has inspired. •
To view Joy Setton’s work, visit her web-
site at settonj.com or stop by Setton J Textiles
on the second floor of Warren Town Center, 4
Cornwall Road, Warren, CT.
Are you an artist and interested in being
featured in Main Street Magazine? Send
a brief bio, artist’s statement, and a link
to your work through the arts form on our
“arts” page on our website.
MAIN STREET MAGAZINE 7
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NIKOLAI ASTRUP:
VISIONS OF NORWAY
THROUGH SEPTEMBER 19
Discover the paintings and prints of
one of Norway’s most beloved artists
CLAUDE & FRANÇOIS-XAVIER
LALANNE:
GROUND/WORK NATURE TRANSFORMED
THROUGH OCTOBER 17 THROUGH OCTOBER 31
Explore the works of six international
artists in the Clark’s first outdoor Explore the madly inventive and
exhibition irresistible world of objects
created by Les Lalanne!
Nikolai Astrup, Growing Season at Sandalstrand (detail), linoleum and woodblock,
Nairy Baghramian, Knee and Elbow, 2020. Marble, stainless steel. Claude Lalanne, La Dormeuse (The sleeping woman) (detail), 2004. Bronze, galvanized 1923; print, 1923. Savings Bank Foundation DNB / The Astrup Collection / KODE
Courtesy of the artist and Marian Goodman Gallery copper. Private collection © 2020 Artists Rights Society (ARS), New York / ADAGP, Paris Art Museums of Bergen.
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WILLIAMSTOWN, MASSACHUSETTS CLARKART.EDU
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for Claude & François-Xavier Lalanne: Nature Transformed is provided by Denise Littlefield Sobel, Sylvia and Leonard
Marx, and the Kenneth C. Griffin Charitable Fund. Nikolai Astrup: Visions of Norway is generously supported by the
Savings Bank Foundation DNB.
8 MAIN STREET MAGAZINE
friendly faces
friendly faces: meet our neighbors, visitors and friends
AJ Brooks has been a service manager at Lowe’s for the Kerry Rooney is not only the principal’s secretary at Scott Watson, a ten-year veteran of the wine and spirit
last eleven years. “What I enjoy about my position is the North Canaan Elementary School, but she is also the industry and Hudson Valley native decided to come
people I work with,” he says. “Lowe’s is a company that creator and owner of Sugar Flare: “A local chocolate- back home when the pandemic hit. “My wife Elesha
works with you for the benefit of your work life, as well covered Oreo business that I like to think creates little and I were holed up in our one bedroom, fourth floor
as your happiness outside of work.” During his free time, works of consumable art that you can eat, share, or gift.” walk-up apartment in the upper west side in Washington
AJ says he loves spending time with his son Jace, his fam- Kerry values sharing these special treats with the local Heights,” says Scott. “We just looked at each other and
ily, friends, playing softball and staying busy. “I am from community, and remains constantly inspired by the joy said, ‘what are we going to do?’” In June of 2020, Scott
the area, and have been here my whole life,” he says. “I her unique Oreos spark. “I’m always trying to come up and Elesha moved back to the upper Hudson Valley
have always enjoyed the area for its quiet atmosphere and with ideas that have a ‘wow-factor’ and make people where he grew up. “Fast forward to August, we found out
because I am an outdoorsy person myself, the many hik- smile.” When she’s not busy thinking of new and original Elesha was pregnant!” says Scott. “Everything was falling
ing trails and landscapes are a perfect fit for all the things creations, Kerry enjoys spending time with her family, into place, and we are finally back home. The Hudson
I enjoy doing.” including her three children and two yorkies. She also Valley has everything I could ever want for my family,
loves stopping by her favorite café, Marjoram + Roux in and I am so grateful to be living back home, closer to
Great Barrington, MA, where she also sells her Oreos. “I family, with my wife and newborn son.”
look forward to my deliveries there every week because I
always get the most amazing food from them.”
A resident of Sharon, CT, since 2013, orthopedic After 15 years in the management and accounting fields, As a speech-language pathologist, yoga teacher, and own-
surgeon Dr. Alexander “Marty” Clark enjoys the many Bobby Bailly and his father started RJB Community er of The Dig in Millerton, NY, Katja Schultz is fully
facets of rural living in the northwest corner of CT. From Management. The firm manages condominiums, town- committed to the idea of giving back to the surrounding
family outings to the White Hart Inn for a scrump- houses and co-ops. Bobby also moonlights as a server community. “Being able to work alongside clients and
tious meal to a scenic hike at Lion’s Head Trail, building at the Copake Country Club in Copake, NY. He shares their families is a gift, as food is something that sustains
memories with wife, Maja, and their four daughters is that he just loves working there due to the friendships us in every aspect,” she says. “Food is a part of our
the director of orthopedic surgery’s favorite pastime. he’s created with co-workers and patrons. “I love to play culture, health, and security. It has deep roots in our fun-
“Seeing the kids grow up somewhere that allows for sports,” says Bobby. “Golf is really the main sport I play damental sense of self.” After opening last year, Katja and
an active lifestyle is a true joy,” said Clark. At Sharon now. I love to get out on the course and meet new people her mother Natalie help The Dig bring local, fresh food
Hospital, he supports various aspects of musculoskeletal and just have fun outside.” Bobby feels as lucky to have with a fun flair. “I love spending downtime with family,
care for fractures, arthritis, hip replacements, and sports grown up in our area, as he does having the opportunity practicing yoga, and having time to myself outdoors. I
injuries. Caring for his colleagues and neighbors across to work part-time on one of his favorite golf courses. love the people in this area,” Katja says. “There are so
the region brings great joy and pride to his every day “Growing up around here, you meet so many people and many incredible people who choose to make this home,
routine. “Each member of our community is important I have been lucky enough to get to know many of them,” and I just love connecting with each of them.”
and impactful; it’s the close-knit relationships you build he says. “This community is full of great folks, and it’s
that makes Litchfield County special,” he added. never too late to get out there and meet them.”
MAIN STREET MAGAZINE 9
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10 MAIN STREET MAGAZINEbusiness
ALEXANDRA DU CANE AND MICHAEL KLINE OF POINTY SNOUT CAVIAR:
Catchy Caviar in Millerton
By Christine Bates
info@mainstreetmag.com
Does it seem unlikely that fine caviar “real” food lifestyle was ascendant.
from all over the world is shipped to Why not make Litchfield County,
Millerton, NY, to be repackaged and the Hudson Valley, and the southern
sold to American consumers? After seeing Berkshires part of our celebration? We
Pointy Snout Caviar tins in Westerlind decided to bring our packing opera-
Pantry I wanted to find out more and tion “in house” – which is to say, to
interviewed Alex Du Cane and Michael our own neighborhood. The first
Kline. They started this boutique, caviar step was to make new relationships
business ten years ago after careers in with top-ranked sturgeon aqua farms
fashion and finance. throughout the world, and to import
caviar directly from them, in bulk.
Pointy Snout? How did you For 18 months, the White Hart in
decide on that name? Salisbury, CT, generously allowed us
ADC: A group of us were sitting the exclusive use of a walk-in cooler,
around looking at photos of stur- where we stored our caviar. Through
geon when someone piped in with friends at a local boarding school,
the obvious: “Look, they all have we arranged to pack our caviar in an Above: Pointy Snout caviar served at BG in Bergdorf Good-
man. Courtesy of Pointy Snout Caviar.
pointy snouts.” At the time, we’d put under-utilized industrial kitchen on
together many key elements of the campus. It all worked wonderfully How did you get into this truthfully where the stuff came from),
brand, but we hadn’t yet come up until the pandemic arrived. At that business? sustainability, and intense customer
with a name. “Pointy Snout” seemed point, we had no choice but to create MK: As a finance guy, I had been service. Would you believe driving
to convey subtle layers of attributes our own accommodation. This led to retained by an absentee owner to re- from Salisbury to NYC at 10pm to
and values we wanted the brand to our now permanent packing facility in capitalize his caviar company that was deliver caviar to Ignacio Mattos?
evoke: acknowledgement of, and a former Millerton café. based in northern California. A two- “Sustainability” is an interesting
respect for, the heroic fish; an irrever- month gig turned into 18 months, case in point. Ten years ago, most
ence towards traditional branding This is your idea of retirement? with my flying to San Francisco and caviar marketing pros – for that
nomenclature playful rule-breaking; MK: Well, we naively thought it was back virtually every week. Harrow- matter, most everyone involved in
fun, even whimsical; accessibility – going to be easy. We had built busi- ing, but educational. In the end, Alex luxury goods writ large – dismissed,
meaning, mostly, the banishment of nesses together, but we wanted to start and I felt we knew as much about the or outright laughed at, our emphasis
intimidation; responsibility, expressed something completely new – new business side of caviar as any veteran. on sustainability. Today, of course, ev-
through a commitment to sustainabil- to the marketplace, new for us. Alex We spent another year visiting farm- ery marketer for every product in the
ity and transparency. had been a very successful agent for ing operations around the world. spectrum has jumped on the band-
fashion photographers, with offices At the same time, we began laying wagon. But, genuinely sustainable
Why are you in downtown in Los Angeles, New York, and Paris. groundwork for the brand by collabo- production still has a specific mean-
Millerton? My background was in investment rating with a creative shop in Paris ing. From a biological perspective, we
ADC: We had lived full-time in Li- banking. In caviar, we saw an inviting which worked with Cartier, Hermes, rely on guidelines promulgated by the
tchfield County for 27 years, but our opportunity to reposition a traditional and other premier luxury brands. Monterey Bay Aquarium: “sustain-
business model was somewhat New luxury category and give it an unex- That’s the part that really excited us ability is measured by the degree of
York-centric. Though we’ve always pected, contemporary point of view. and pushed us to go to market. impact on the wild species.” In aqua
shipped to clients throughout the US, As it happened, at our launch ten farming, absolute sustainability is
Europe, and Asia, we had focused years ago, we caught a wave. Within What makes Pointy Snout reflected by a 1:1 ratio between the
especially on chefs in New York City a week, we had become the featured different? amount of wild seafood used to feed
and California. So, for the first seven brand at LVMH-owned Domaine ADC: To be blunt, without branding and raise an equal amount of farmed
years, we staged our packing and ful- Chandon in Napa. Influential maga- and purposeful differentiation, caviar fish. More broadly, sustainability is
fillment operations in a Long Island zine editors quickly followed. Without is a commodity. The overwhelming reflected in the degree of impact on
City warehouse. That meant we were any formal PR effort, we began to proportion of caviar is very middle to the environment – that is, in the
making 2-3 day trips to the city each appear regularly in Town & Country, low grade, and ends up at Costco or replaceable units of water, energy, and
week. One day we got the bright idea Vogue, and other mainstream gloss- on passenger cruise ships and airlines. labor that contribute to production.
that all the back-and-forth was unnec- ies. Three years out, Daniel Boulud We built our brand DNA – at the
essary. After all, where we packed had referred us to the WSJ for a Christmas time, a conscious departure from the Continued on next page …
no bearing on where our customers article. The results, in sales and brand pack – around a commitment to qual-
were. We were living in a landscape of recognition, were unimaginable. ity (only the top 5% of every harvest),
vast bucolic beauty where a distinct transparency (telling consumers
MAIN STREET MAGAZINE 11business
Is water recycled? Are energy inputs and, believe it or not, Madagascar.
self-generated, or minimized? Are Incidentally, early in the 20th century,
local farm workers and craftspeople Hudson River sturgeon provided great
treated respectfully and given fair fi- quantities of caviar that ended up in
nancial and benefit compensation? We lower Manhattan sailors’ bars – as free
source from suppliers whose answers bar food, later to be replaced by salty
to those questions are “yes.” peanuts, meant to encourage thirst.
Over time – as in the Caspian Sea –
Caviar is farmed? sturgeon up and down the East Coast
ADC: Historically, 90% of global were overfished, blocked by dams
caviar production was centered on from ancestral migration, and pol- Photo by Louis Lemieux courtesy of Pointy Snout Caviar.
the Caspian and Black Sea regions. luted to death. They are today legally
Following the collapse of the Soviet protected from commercial operators. is not widely known, but there is an What is your biggest business
Union, many former Soviet states, enormous market for fresh sturgeon challenge?
desperate for cash, began plunder- Could you explain the different meat in many countries. ADC: As mentioned, the pandemic’s
ing wild sturgeon in search of one of types of caviar Pointy Snout devastating effect on the hospitality
the few tradeable currencies avail- sells?
Who are your customers? industry hit us hard. As we all know,
able to them – caviar. Throughout ADC: Out of roughly eight species ADC: While the restaurant and hotel restaurants are starting to rebound.
the ‘90s, an epic ecological disaster (including “hybrids”) on the market, markets largely disappeared during For us, this represents slow, but
unfolded in the Caspian Sea. Ram- we feature three kinds of caviar. Our the pandemic, our private client seg- steady, growing demand. Our goal is
pant, state-sanctioned poaching biggest seller is Ossetra (Acipenser ment increased in size and impor- to capture old and new business as we
and pollution decimated sturgeon gueldenstaedtii), also known as Rus- tance. Historically, our sales mix was head into our Christmas holiday sales
populations, rendering several entire sian Sturgeon. We sell several grades split roughly 50/50 between wholesale season.
species extinct. By 2000, fewer than of Ossetra, with a medium to large clients (exclusive high-end restaurants, MK: Operationally, our biggest
100 beluga sturgeon had survived. bead size and either a dark amber or hotels, and retailers) and individuals. challenge is the cost and unreliabil-
Two forces saved sturgeon and the a golden color. Our second offering Prominent wholesale venues included ity of FedEx delivery. The problem
caviar industry. First, the Convention is Siberian Sturgeon caviar (Acipenser New York restaurants Daniel, Café has grown worse since FedEx began
on International Trade in Endangered baerii), with generally smaller and Boulud, Café Flora, and BG at Berg- nationwide delivery of Covid-19 vac-
Species (“CITES”) banned all trade in darker beads. Third is caviar made dorf ’s. Estela and the Peninsula Hotel cines. Because it’s caviar, we must ship
Caspian caviar. CITES continues to from White Sturgeon (Acipenser trans- Beverly Hills are among restaurants all orders for priority, next day deliv-
monitor and regulate the amount of montanus), with generally medium- that continue to feature Pointy Snout ery. More than 20% of our shipments
caviar each country can legally export sized and darker brown or black caviar by name on their menus. are not delivered within 24 hours.
each year. Second, sturgeon aqua beads. Each type is distinctly different Prominent among our direct con- More than 10% are never delivered.
farming, begun in the ‘80s in north- from the other; each has its own plea- sumer segment is a network of repeat, Those failures represent a total loss for
ern California, began to proliferate. surable merits. In addition to caviar, high-net-worth private clients. us.
At first, these farms raised sturgeon we offer caviar spoons that I designed I should also mention that, while
solely for fresh meat markets; they and have hand-carved by artisans in our marketing target continues to be What are you proudest of?
threw the roe away. Gradually, as the Kenya. The spoons are made of camel global, we’ve developed a wonderful MK: We’ve endured. We’ve made a
supply of “wild sturgeon” tightened bone, look exactly like ivory, and new portfolio of regional customers brand that’s caught the attention of
and then disappeared, farm-raised represent our emphatic opposition to since moving our packing operations creative directors, editors, designers,
sturgeon became the only source of the ivory trade. Nobody ever killed a out of NYC. Apart from the organic fashion and media tycoons, museums,
legally consumed caviar. Today, there camel for its bones. We offer personal- publicity we receive in the media, executive chefs, captains of industry,
are caviar-producing sturgeon farms ized gift boxes that have been used to most of our business is generated by and ordinary citizens.
in over 50 countries, including major acclaim by designer brands and lux word-of-mouth.
US facilities in California, Florida, department stores such as Bergdorf ’s, What’s next for Pointy Snout?
Idaho, and North Carolina. Not only and Nordstrom. How do you two divide respon- Up to now, we’ve deliberately
are wild fish protected by CITES. sibilities between you? remained a “sleepy” brand. From
As part of their operating protocols, How long does it take to MK: Alex does everything that’s criti- time to time, we’ve retained sales
produce caviar? and marketing professionals, but our
farms re-populate rivers by routinely cal to the brand. She’s the majority
releasing genetically healthy sturgeon ADC: In the wild, some sturgeon owner and CEO. She oversees com- brand essentially sells itself. Now,
back into their natural habitat. need 17 years to reach roe-producing munications, content, and design. She though, we see significant growth
maturity. Farmed, the time ranges maintains relationships with suppli- on the horizon. The big question we
Where does Pointy Snout from five to 12 years, depending on ers and key clients. She’s one of the face is whether to gear up to capture
Caviar come from? the species. Females are identified at recognized handful of individuals in a disproportionately bigger chunk of
MK: We source globally and, as around age two; microchips are then the US who have a “caviar” palate, so that growth. As part of this – and, it’s
mentioned, only from sustainable embedded to help determine the she tastes, packs, and controls overall been in the back of our minds from
producers. Depending on the type of exact time eggs should be harvested. caviar quality. the beginning – would be to roll out
caviar involved, we buy the highest It is important to note that the entire ADC: Michael focuses on the a collection of curated, one-of-a-kind
grade of each harvest from produc- fish is used for commercial purposes, financial aspects of the business. luxury products not related to caviar
ers in California, Uruguay, Israel including medicinal. For example, it or food.•
12 MAIN STREET MAGAZINEMAIN STREET MAGAZINE 13
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14 MAIN STREET MAGAZINEbaking
Fruit Pizza
By Olivia Valentine & birthday parties by writing names or Ingredients:
Caroline Markonic ages using the fruit, we have made it Sugar cookie dough (your own or
info@mainstreetmag.com for 4th of July picnics by creating an store bought)
American flag, in a sheet pan, and on 1 package 8oz cream cheese at room
Hello summer, hello FRUIT PIZZA! a round pizza pan. We’ve made it in temperature
Fruit pizza is the perfect summer- the dead of winter and at the height 6 tbs Sugar
time dessert. Seriously, this dessert is of summer! We have made this dessert 1 tsp Vanilla
delicious. Hit up your local farmers for ourselves, for family and friends, You’ll need about a ½-1 cup of sliced
markets or stands, the grocery store, and for just about every field hockey fruits of your choice. It really depends
or even your backyard garden (if tail gate party. This dessert is probably on the fruit you choose and how you
the critters haven’t gotten to it first). the most loved and requested dessert slice/decorate it
Cherries, strawberries, raspberries, we have made to date. And it just so
peaches, watermelon, blueberries all happens to be extremely simple to Directions:
bountiful in our area and just begging make. Preheat oven to 350 degrees. Spread
to be adorned on a bed of a slightly Fruit pizza doesn’t require much sugar cookie dough onto a sheet pan
underbaked sugar cookie crust and time in the oven, just a few minutes or a round pizza pan. We used a 14’
sweet cream cheese! to bake the sugar cookie dough. And round pizza pan. Bake in the oven for
Fruit pizza, as strange as it sounds, when it’s 90 degrees, who wants to 12 minutes. You want your crust to
was first introduced to us by my crank up their oven for hours? Not be a little underbaked. Allow sugar
daughter Claire’s fourth grade teacher, us! Also, if you’re in a pinch and cookie crust to cool completely. Beat
Rosa. She had made it for her students don’t have time to make sugar cookie together the room temperature cream
to celebrate the end of the school year. dough, grab the refrigerated kind cheese, vanilla and sugar until well
Claire came home from school with a at the grocery store, we promise, combined and fluffy. Spread cream
piece of it wrapped in a napkin telling we won’t judge! (It’s just as good). cheese mixture over the cooled sugar
me that I had to try it, as it was quite However, if you want to make it as cookie crust. Decorate with your fruit
possibly one of the best things she had we did, we will gladly provide the of choice. •
ever eaten! I took one bite and knew sugar cookie recipe we used (DM us).
that I had to make it myself. And sure It’s one of my mother’s, and we dug Olivia and Caroline are enthusiastic food-
ies and bakers who are constantly in the
enough, we did. it out of the “recipe book” just for
kitchen, as well as explorers who create their
Over and over and over again. you guys. (The recipe book in ques- own adventures in our area – and did we
We have made it using all sorts of tion is a cabinet with miscellaneous mention they are mother and daughter?
different types of fruit: strawberries, notes, papers, magazines, and books Follow Olivia on Instagram to see her many
cherries, mandarin oranges, pome- haphazardly shoved inside of it, which creations at @oliviawvalentine.
granate, kiwi, pineapple, mango, takes 15 minutes to sift through in
blueberries, raspberries, blackcaps, order to find what you’re looking for.)
grapes (red and green), and the list Organizational skills aren’t our strong
goes on. We have decorated it for suits, but making this dessert is!
MAIN STREET MAGAZINE 15KSA Portrait #1 (Noura Alqahtani), 2019 Brenda Zlamany
The Itinerant Portraitist, 2011-2021
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16 MAIN STREET MAGAZINEit’s nuts!
Keeping it simple
GUNTHER FISHGOLD,
CEO & FOUNDER, TIERRA
FARM, VALATIE, NY
By Christine Bates
info@mainstreetmag.com
Gunther Fishgold and I talked over our current facility from Rapunzel
a picnic table at the Tierra Farm Naturkost, the largest organic com-
headquarters in Valatie, NY, for Main pany in Europe. They had built an
Street’s food issue. Tierra Farm is a prof- 8,000-square-foot distribution facility,
itable food manufacturer specializing which was the next level for us. Over
in certified organic and fair-trade nuts, time we’ve grown and expanded our
seeds, granola, dried fruit, spices, coffee, footprint to over 20,000 square feet of
and tea. Starting from an organic farm production space. My passion is still
stand in the Finger Lakes, the business organic farming and that’s what’s great
has experienced rapid growth while about this location, we have a thriving
striving to maintain its unique culture organic farm right on site.
and business philosophy. Making the move to Valatie put us
in a position to grow and we did.
How did you start Tierra Farm?
I got my start organic farming in the What has made your business
Finger Lakes. I had a passion for bak- such a success? What are your
ing and created a whole grain bakery revenues?
to supply bread and other baked Timing! Organic food trends were just
goods for the local CSA and our developing ten to 15 years ago and
organic farm stand. After extensive we understood the needs and wants Why don’t you sell to national
research and buying ingredients for of our customers and the expand- grocery chains and Whole
ing marketplace and it paid off. Of Foods?
our bakery I realized that organic
course, consistently producing an We distribute directly in bulk or in
nuts were a profitable business and we
excellent product helped. We roast retail-ready packages. We will even
began sourcing, roasting and resell-
our nuts slowly at low temperatures private label our products for inde-
ing nuts as a way to keep busy all
to develop the flavor – it’s a baker’s pendent grocery stores and food-co-
year long. It was a great way to keep
approach. Even today everything we ops. Financially it just doesn’t make
the business producing product and
produce is still made by hand in small sense for us to go through a national
it allowed me to retain my seasonal
batches right here at the farm. We or regional distributor or to pay shelv-
employees.
only purchase high quality certified ing fees at the big box store level.
Our revenues in the first year of
organic commodities from reli- Dealing with the big national chains
business were $95,000. I was only
able, ethical sources and, whenever has crushed a lot of small vendors. We
selling to outlets within an hour and a
are happy with the business as it is Above top, Crazy
half driving distance. Then we started possible, we work with certified Fair for cashews! Tierra
Trade growers. I believe in doing and we know what it takes to ensure Farm cashews.
to expand to food co-ops throughout
things right. Simple. we continue to deliver a high quality Above: Tierra Farms
New York, then Vermont and eventu- CEO and founder,
Our revenues are now approaching product with great service. Sometimes
ally the whole northeast. Gunther Fishgold,
$30 million a year. I think it might even be easier if I talks with Main
About 15 years ago we purchased Street across a pic-
reduced our overall footprint. I’m
nic table at the com-
not focused on doing things bigger, I pany’s headquarters
want to make sure we do things right. in Valatie, NY. Photo:
Christine Bates. Left:
Right for me, my workers, the farmers Tierra Farm’s maple
we buy from, our customers, and the cardamom cashews.
Images courtesy of
planet. Tierra Farm.
Where do your nuts come from?
Many are domestic like pecans from
Georgia and walnuts from Lake
County, CA. About 50% to 60% of
our product is sourced within the US
directly from growers.
Continued on next page …
MAIN STREET MAGAZINE 17it’s nuts!
Internationally I continue to work we’re excited to get their feedback. We
with long standing brokers. For years expect to reduce our plastics footprint
I travelled internationally to Af- by 90% by 2022
rica, India, Sri Lanka, Turkey, South
America – really all over the world. What mistakes have you made?
I love the process of meeting with In the past I have deviated from our
growers and experiencing their farms culture in pursuit of growth. Now I’m
first hand. It’s important to meet their laser focused on company culture and
workers and see how the work and quality and less on growth.
home environments coexist.
Domestically or internationally, I What is your culture?
will always encourage my buyers to I try to explain it as a culture of sim-
travel to the growers and get a true plicity. Tierra Farm is a food manu-
understanding of where our products facturer with a moral compass. We
come from. try to run our business the right way
and don’t make decisions based solely
What are your biggest on money. For example, we decided
challenges? that our cashew products should all be mission. This means we use business
Right now our biggest challenge is certified Fair Trade. We took a big hit as a force for good. We’re proud to be
trying to find employees to work in on our source costs, but we chose not recognized for putting people and the
our packaging operations. We offer a to increase the price to our customers planet right up there with profits.
minimum of $15 an hour plus health – it was simply the right thing to do.
care insurance, and a 401K, but with Tierra Farm is now the largest dealer Are there business leaders
the pandemic and the infusion of of certified Fair Trade cashews in the that you admire?
unemployment stimulus money, the country and we know we’re doing our Yvon Chouinard, the founder of
preference for many workers seems part for the growers, their workers, Patagonia, is an excellent example of a
to be to stay unemployed. The labor and the communities they support. principled, successful business leader.
challenge has forced us to make tough We have become a certified “B” Patagonia is mission driven and I
decisions and these decisions could corporation. This indicates that your admire that.
have lasting effects on how we move business balances purpose and profit I mostly admire spiritual leaders
our business into the future. Unfor- and considers workers, customers, like Mother Theresa, Martin Luther
tunately this is a problem facing so suppliers, the community, and the en- King, and Mahatma Gandhi. They
many employers today. vironment in decision-making. Every represent people that took major risks
Another big challenge is the use of two years you get reviewed. The first in life and made significant contribu-
plastics in our packaging process. We time we received a grade of 94 – pass- tions to the world.
are excited to be testing new com- ing is 80 – and next time we’re aiming
postable packaging that will allow for well over 100. “B” Corp provides What’s next for Tierra Foods? Above top: Tierra
Farm’s compound
us to greatly reduce our dependency a road map to creating a sustainable, Right now it’s about making the right includes a farm
on plastic. Our local farm store and responsible business. decisions for the future… moving store, which sells
fresh flowers and
online customers will be the first to Becoming a certified “B” Corp our packaging to a more sustainable, berries, a retail
see the new compostable options and helps keep us on track and true to our 100% compostable option is a huge store, roasting
undertaking and we are digging in and packaging
facilities, specialized
and making it happen. Continuing maple syrup and
to get all of our products Fair Trade honey, coffee, and
chocolate process-
certified is important for the future ing, and offices.The
of the company. Increasing our direct smells are intoxicat-
ing. Photo: Tierra
to consumer business via the internet Farm. Above: Coffee
and through our retail store is another roaster Dan. Photo:
key focus. • Tierra Farm. Left:
Even on a weekday
morning the Tierra
To learn more about Tierra Farm, their products, Farms retail store is
methods, employment, and more, visit them online ready for business.
at www.tierrafarm.com. Photo: Christine
Bates.
18 MAIN STREET MAGAZINEselling homes & land
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MAIN STREET MAGAZINE 19We have tables outside for dining
and for your enjoyment!
U.S.A.
K
M
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TO N
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518-592-1313 • oakhurst-diner.com
Like us on Facebook and Instagram David Bowen
HH Main Street 1/4ad_Layout 1 5/9/13 3:49 PM Page@oakhurstdiner
1
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20 MAIN STREET MAGAZINEpizza
Slice of heaven
SUMMER IS AN IDEAL TIME FOR ENJOYING
SIMPLE AND DELICIOUS MEALS LIKE PIZZA,
OFFERED AT THESE RHINEBECK HOTSPOTS
By Regina Molaro
info@mainstreetmag.com
The summer season ushers in long toppings. You’re invited to play chef
days filled with sunshine and lots of and get creative. Choose from a list of
leisurely activities. It’s the time of year nearly 30 tasty toppings. They include
when we yearn to escape our own everything from mushroom, pep-
kitchens and sneak in a few more peroni, and onion to pesto, sundried
hours of hiking, swimming, or town tomatoes, and feta. Gourmet top-
hopping. After a long day, most of us pings include shrimp, clams, barbecue
prefer to unwind at a sidewalk café chicken, and buffalo chicken. One
with an easy meal that’s prepared of the top pie pick is the Woodstock,
for us. A fresh summer salad and which features tomato, bacon, ranch,
delicious pizza sounds ideal. Each and basil. Healthy choices abound.
restaurant and pizzeria in this lineup CJ’s also offers gluten-free options.
offers its own specialties. From the Whole wheat crust is also available
traditional cheese and tomato pie to upon request. 353 Old Post Rd.,
the non-traditional, more exotic vari- (845) 876-7711, cjsrhinebeck.com/
eties, the greater Rhinebeck area has it menu.html.
all. From Gigi Trattoria’s Skizza™ – a
light, crispy flatbread pizza topped Two Brothers Pizza 2
with fresh, seasonal ingredients to This Rhinebeck-based pizzeria boasts
Two Brothers Pizza 2’s Chicken Cor- several non-traditional specialty pies.
don Bleu Pizza. After browsing this They include the Chicken Cordon
roster of pizza places, just select one Bleu Pizza, which features ham, diced
and enjoy! chicken, Swiss cheese, and moz-
zarella. It’s drizzled with a delicious Hawaiian Style Pizza, which features Above: Market St.
pizza. Left: Gigi
CJ’s Italian Restaurant bleu cheese dressing. Beyond tender pineapple, ham, and bacon; Veggie Trattoria pizza. Next
For well over three decades, this fami- chunks of steak, the unique Philly Pizza, made with onions, green pep- page, top: Pizzeria
Posto pizza. Left:
ly-owned and operated restaurant has Cheesesteak pie boasts green peppers, pers, mushroom, and eggplant; and Savona’s pizza. All
offered delicious pizza and other Ital- onions, cheddar cheese, and moz- the Buffalo Chicken Pizza, which is images courtesy of
ian specialties. The pies are made with zarella. Spice it up with the Mexican topped with diced chicken. It’s made the restaurants.
dough that is created fresh (in house). Pizza, which is topped with black with a delicious homemade buffalo
The pies also feature low-fat cheese olives, tomatoes, cheddar cheese, and sauce. One of its top sellers is its
that hails from Wisconsin. Some faves ground beef. Jalapenos give this pie its Grandma pie – a thin square pizza
include CJ’s Special, which boasts five kick. Other specialty pies include the topped with tomato and basil.
Two Brothers also boasts two other
locations in Saugerties and Cairo.
Take your pick. 6565 Spring Brook
Ave., (845) 876-3435, slicelife.com/
restaurants/ny/rhinebeck/12572/two-
brothers-pizza-2/menu.
Gigi Trattoria
In the heart of Rhinebeck is Gigi
Trattoria, which is helmed by Laura
Pensiero – a chef and nutritionist who
believes that seasonal local food is
the basis for healthy flavorful eating.
Gigi’s is renowned for its Skizza™ – a
light, crispy flatbread pizza that’s
Continued on next page …
MAIN STREET MAGAZINE 21You can also read
