Podcasts about Old Forge

In this episode of ADK Talks, we head to Old Forge to visit View Arts Center, one of the Adirondacks' longtime homes for art, performance, classes, exhibitions, and community gathering.Jane and Steve sit down with Bernadette “Bernie” Sunderland, Executive Director of View, and Travis Kiefer, Director of Operations, to talk about the organization's 75th anniversary, its roots in a front-lawn art show, and how a small mountain-town arts guild grew into a year-round cultural center.What began in 1951 on founder Miriam “Mernie” Kashiwa's lawn, with artwork displayed on chicken wire and tree branches, has become a multidisciplinary arts campus with galleries, a pottery studio, performance space, workshops, a gift shop, a nature trail, and a packed calendar of programs for locals and visitors alike.What you'll hear in this episodeHow View Arts Center grew from a front-lawn art show in 1951 into a year-round cultural hub in Old Forge.Why arts organizations matter in Adirondack communities, not just for visitors, but for the people who live here year round.A look at View's exhibitions, performances, pottery studio, workshops, and children's theater.Highlights from the 75th anniversary year, including the Stickley furniture exhibition, watercolor show, quilt show, and plein air paint out.The behind-the-scenes work that keeps View running, from installing exhibitions to managing a packed calendar with a small staff.Resources:View Arts Center75th Central Adirondack Art Show at VIEW Arts CenterOld Forge HardwareThe Strand Theatre in Old ForgeHerb Brooks Arena and the Miracle on IceSouvenir VillageStickley MuseumProduced by NOVA

Last week Ed Shardlow posted his thoughts about The Hallmarked Man being written in playful but meaningful parallel with Rowling's “political fairy tale,” ‘The Hallmarked Man Meets The Ickabog.' Nick Jeffery and John Granger called him up both to congratulate him on Arsenal winning the Premier League Cup — Go, Gunners! — and to learn as much as they could about the parallels he noted. After acknowledging the correspondences with Casual Vacancy, the trio explored Ed's argument about the Ickabog echoing just beneath the surface of Hallmarked Man, straight up and in inversion.The Ten Questions, Links, and Helpful Notes1. Nick, can you provide some context for this conversation? How did we get to the point that we expected Hallmarked Man to echo in characters, plot points, and themes either Casual Vacancy or The Ickabog? No one thought that was in the cards when Rowling-Galbraith and her publishers locked down the series at ten books.* ‘Parallels Series Idea' Pillar Post* Evan Willis' Tetractys Theory: Part 1, Part 2, Part 32. Open subject for the triumvirate to discuss here: there are a bunch of Casual Vacancy parallels in Strike 8 that have to be acknowledged. Name your favorites; I'll start this ball Rowling…* Ironbridge and Pagford seemed to be sister cities* each book ‘begins' with the sudden and tragic death of a man who haunts the rest of the novel, Barry Obama Fairbrother and Tyler Powell* The peanut allergy that Tyler and Andrew Price have; and* The incest secret in the Longcaster and Wall families3. Having noted those, Ed, why are you so sure that it's The Ickabog which is the parallel text with Hallmarked Man? Is the quantity of the parallels you and others have found, their quality, or the overarching feel of the works?* Ed's Post: ‘The Hallmarked Man Meets The Ickabog'4. I was surprised by your sheep parallel. I know my Ickabog memories are not fresh, but were there a lot of lambs and ewes in Strike 8?* Ed's Post: ‘The Hallmarked Man Meets The Ickabog'5. And the fish?* Ed's Post: ‘The Hallmarked Man Meets The Ickabog'6. Is there something akin to the Freemasonry of Hallmarked Man in The Ickabog?* Inversion of ‘Political Fairy Tale' with modern touches and gritty detective novel and Medieval coloration via Freemasonry symbolism and ritual7. Sandy Hope, our partner in the Group Adventure of charting Hallmarked Man, had a bunch of parallels that she shared in the comment thread to your post:* One of my favorite parallels you mention is the Old Forge and the Ickabog's cave, in which both Robin and the Ickabog tell tragic stories of birth. The Old Forge also reminds me of the transformation of the dungeon once Mrs. Beamish gets a stove installed and starts baking and feeding the prisoners. Mr. Dovetail's broken mind is restored by Mrs. Beamish helping him remember better times, and Robin's own brokenness is soothed by Strike's transformation from a self-serving, manipulative jerk to a selfless, compassionate listener and genuine friend. In both stories the fire is warm and purifying. Comment Url * One of my favorite parallels was “sticking to the game plan,” the ill-fated idea shared by Strike via Uncle Ted and also Lord Spittleworth. RFM reminds me of Ma Grunter, trying to appear sober when they're actually drinking on the sly. Dangerous Dick de Lion is not unlike King Fred the Fearless, who both have to learn about being contrite. Robin's bracelet is rather like Daisy's bandalore: both gifts are initially a hit but end up secretly hidden or stolen. Comment Url8. My favorite parallels were between the incest and ectopic pregnancy in Hallmarked Man and the Ickabog's manner of conceiving children and birthing them. Did you laugh out loud when you figured that out? I did when I read your post -- but it bears some explaining --* Ed's Post: ‘The Hallmarked Man Meets The Ickabog'9. Let's go around the table again and talk about the connection between the two books we haven't talked about yet --* Avenging Ghost of Beamish and Powell* Eslanda/Jolanda* Sandy Hope's Footprint Clue* Image of St George* The monster's cave, the Old Forge on Sark, and an ectopic pregnancy* Woman talking monster into returning to human society* Ed's brilliant parallel Character list10. You discuss in your post that you went through two stages before arriving at your conviction that The Ickabog was the model: first the overarching story and then on re-reading The Ickabog for specific detailed parallels. Do you think we should do a re-read of Casual Vacancy -- Nick is always ready for a trip to Pagford -- to see if there aren't specifics there, too? This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit hogwartsprofessor.substack.com/subscribe

If someone asked you about French, Korean, or Thai food, you could probably name some signature flavors and dishes. I certainly can. Well, what about American food? What stands out for you there and what IS it, really? Today we're going to dig into the roots of American cuisine with food journalist David Page, who initially was an investigative journalist but turned his attention to food. And he's author of a book called Food Americana: The Remarkable People and Incredible Stories Behind America's Favorite Dishes. But you might also know David's work from television. He was executive producer on the hit series Diners, Drive-Ins, and Dives for 11 years. He has two Emmy awards and has his own podcast series, which is excellent, called Culinary Characters Unlocked. Interview Transcript So, here's the book: Food Americana. It's really a wonderful read and, you know, every case study you go through in the book, like pizza, Chinese food, Mexican food, every one is completely fascinating. I'd love to dive in and hear more about your thoughts about how all this unfolded. So, is there such a thing as American cuisine and how did you come to write this book, Food Americana? Well, the short answer is yes, there's American Cuisine. I came to write it out of personal experience. I became really deeply interested in food when I was posted overseas for NBC News as a producer and traveling from country to country, pre-Internet. And not ever having expected to leave America. I mean, they called me up one day and said, Hey, you wanna move to England? And from there I moved to Germany and then Budapest, Hungary. I was remarkably unprepared for all of the places I was being sent. And I kind of had a study pretty quickly. And I found that one of the best ways to understand a country or culture was through its food. You know, why do they eat so much wild boar in Tuscany? Well, because it was historically a poor region. And if you wanted to eat, you had to kill something. And what you were most likely to find that you could kill was a wild boar. When you go to Strasburg in France, why are you eating Germanic choucroute, which is, you know, pork on top of sauerkraut. Well, that reveals to you that that area went back and forth in terms of which country owned it forever. And that really awakened in me a deep interest in food. When I got back to the States, I eventually ended up creating Diners, Drive-Ins and Dives. And that got me deep into American food, if you will. And, more and more over time, I stockpiled stories and interests and decided as all TV producers do eventually, whether they actually act on it or not. Everyone thinks it's easy to write TV and it's hard to write a book. Those of us who are TV producers carry a chip on our shoulder because frankly, it's harder to write for television. You can't just sit down and type out whatever you want to type out. You've got to figure out the words that integrate with the pictures and that can move the pictures forward. But, you know, we all think we have a book in us, and I said, what interests me? And it was this. And I dived in; thoroughly enjoyed the process. To answer the other half of the question, I came to the conclusion looking at everything that I had put on Diners, looking at every place that I liked eating in various towns, there was a cuisine. It was something we constructed, much like we constructed American democracy out of other countries and cultures. And you know, when you go to a Chinese restaurant in America, all of us have gone with that real bore who looks up and says, this isn't authentic Chinese food. Well, no, it's not authentic Chinese food. It is authentic Chinese American food. Just as, with the exception of something called polpette, which are very small round meatballs, there are no meatballs as we know them in Italy. When the poorest of the poor left Southern Italy to come to the United States in the 1800s, to their shock when they got here, they found out that being poor here was different than being poor there, where even pasta was considered a luxury item and only enjoyed on a Sunday, if ever. Here, poor people could afford meat. And that is what created Italian American cuisine, which is to a great extent based on abbondanza, you know, a whole lot of everything. I live in New Jersey where red sauce cooking means open your belt and, you know, strap in for a few hours of absolute gluttony. And we've done that with bagels from Poland. In Poland, they weren't quite what they are here. But they were similar, and they were sold by Jewish peddlers in the streets on long sticks. Because they had holes in the middle, you could, you could stack 'em on the sticks and young kids would walk around the town square shouting in polish. I don't know the actual words but shouting something that translated as bagels and lemonade. When Jewish immigrants arrived in the United States, packed into the Lower East side into tenements, they did what they knew how to do. And bakers started making bagels which then became far more than a Jewish food. They became a New York food. And then in horribly awful incarnations, they became an American food. I would argue it's still hard to get a decent bagel outside of New York for any number of reasons, but bagels are American cuisine now. They're not the bagels per se that were eaten in Poland. But there's something from another country that we took and made into our own. And by the way, the cuisine continues to evolve. It now includes Vietnamese banh mi. As more and more cuisines are sampled here, they're modified by the lack of availability of original ingredients for the immigrants who are here who have to look for alternatives. And they're modified to suit broader tastes. You know, the original spices of much of Mexican cuisine... and when I say Mexican cuisine, it was basically the food of the Nortenos, Northern Mexico, because as with all countries, Mexico is a combination of cuisines based on regionality. But, when Americans started sampling, quote, Mexican cuisine, unquote, much of it was too hot for us. For the most part, those people who had lived in what was Mexico who were now living in America after the Mexican American war, when America seized half of Mexico. Those who opened restaurants realize that, you know, if you want a broader clientele, you better tone things down. That's the Americanization of another culture's food, and that is American cuisine. I'm hoping you wouldn't mind taking a little detour and talk about how magical it is to connect with a culture through food and through the people you meet in that context. You and I were talking before we started recording and you mentioned a trip you made to Spain and how wonderful this particular connection was. And I was thinking about some things I've done recently that have connected me with people and their history through their food. And there's something very magical about that. But tell us about your trip to Spain because I thought it was very interesting. My wife and I went to Spain a few years ago, and I had worked in Spain a fair amount when I was overseas as a journalist. But I'd never really had the opportunity to do much vacation in Spain. And I can't remember if it was Madrid or Valencia, it may have been Valencia. But we signed up for a half day cooking course. And we showed up and it was taught by somebody's grandmother. I made the mistake of trying to be polite and use my leftover high school Spanish, and I was the only one who in the class who did. So, she decided I was fluent, which I'm not. But she and I had a lengthy conversation during the class, which consisted of her saying things I did not understand in me nodding my head and saying, si. But it was just a remarkably wonderful experience to have my hands on and in and be learning about another culture. You know, one of the things I realized when I first started traveling much of the world for NBC and again, I had never expected to be sent overseas, was that there are a million ways to do things. You know, this is going to sound kind of gross, but until you go overseas and you realize there are different shapes to toilets, you know, people look at the same problem and figure it out in slightly different ways. You learn that there are multiple ways to approach things, to address things, to do things. And first of all, the cooking in Spain is extraordinary. And it's an underappreciated cuisine here in the United States. But, you know, we're in cooking class making a Spanish tortilla, which is not a Mexican tortilla. Mexican tortilla obviously is a disc of dough, either corn or wheat, depending upon the region. A tortilla in Spain is an omelet, but more than an omelet, it's kinda like a frittata. It's a very thick, almost spongy, egg-based product with potatoes in it. And making that and learning how to make that and the way that this teacher had clearly been making it, that she had learned from her mother, who had learned from her mother. You know, you turn it upside down to get it out of the dish. It was just a wonderful experience. And look, I've been fortunate enough to have that experience in any number of countries. This one, wasn't terribly culinary, but I was in Moscow in a bar frequented by locals. And this was under the Soviet Union; it was a long time ago. But they had the bars for Westerners where they took dollars and served the good vodka, which Russians could not get by the way. I mean, there was no Stoli for Russians. But we were in this real low rent bar and a guy sat down next to me with Asian features. And through, kind of, hand signals and some assistance from I guess one of the NBC translators or something, we exchanged life stories. It turned out he was visiting from Siberia to do some kind of business. Had never been to the big city. And he had... everything in the Soviet Union was crappy. I mean, it was made of plastic. He had a plastic briefcase. But he was here on business apparently. And as we got drunker and friendlier and you know, arms around each other and hail fellow well met, he opened his briefcase to reveal that it was filled with salted fish. He had brought his own delicacy from home because you never know what you're going to find in the big, bad city. And sitting at that bar, I had me some Siberian salted fish and it was damn fine. What a neat experience. Oh, it was fantastic. Just fantastic. You've reminded me, and I was mentioning this to you as well, but I love barbecue of all kinds from all places. And the North Carolina form of barbecue is typically pulled pork. And the Eastern part of the state is famous for cooking whole hogs, the Western part for cooking just the pork shoulder. But in the Eastern part they say they talk about cooking everything but the squeal. And there's a local restaurant in Raleigh, which is about a half hour for me and where I live in Durham. And there's a well-known barbecue icon in North Carolina named Sam Jones, who's the third generation of his family to run a restaurant in a little town called Aiden, North Carolina, which is frequently considered the best barbecue place in the state. Sam, at his restaurant in Raleigh, was running a half a day intensive workshop for those of us out there in the world who want to learn more about it. I took that workshop and it was a wonderful experience just like you're talking about. Because not only did I learn about the techniques of cooking the food and I was in their smokehouse, and it was just a great experience. But this fellow, Sam himself, was a really interesting character. And to hear about his family history and what the food means to them and how they learned the traditions and stuff was just absolutely fascinating. And I'm reaching for, I got a copy of a book he wrote on whole hog barbecue. There's Sam himself and with... Daniel Vaughn the writer. Yes, that's exactly right. What a great experience. I feel as you do that connecting with cultures through their food and meeting the people is just an incredible experience. Let's get back to your book now, Food Americana. So, you gave us the example of bagels, you talked a little bit about Chinese food, but give us some more richness to how these foods might have begun and what kind of forms they took in America. And I know you talked about pizza as one example. I thought the pizza one was especially interesting. Part of it is because I spent many years of my career at Yale University and was surrounded by New Haven Pizza, which was unbelievable. Which is called what? Apizza? Apizza. Yes. Well, that's coal-fired thin crust, right? Coal-fired. You know, I could go in one of those restaurants and just order crust and be happy. It was that good. What I found interesting in researching one of the New Haven pizzas that's legendary is clam pizza. And what I learned was that the clams weren't from Connecticut. That they were brought in from someplace else. I just assumed, because, you know, you got the water there that that was a local thing. And apparently it was not, which surprised the hell outta me. I mean, I live on the coast of New Jersey and there's a place down here that does its version of clam pizza and it is local clams. Oh, that's interesting. Pizza was the food of the poor in the South of Italy. Pizza was basically dough with a little bit of tomato. And if you had a couple of bucks that day, that week, maybe you put a piece of lard on top. I mean that, that was it. And when the immigrants began arriving in the United States and found that good food was easier to obtain, that's when pizza started to morph into what we know it as today. Now the wheat in Italy was different than the wheat here. The form of a fire being used was different. I'm trying to remember, I guess it was coal in New York at the time, and wood in Italy. So, you ended up with a different kind of crust in terms of airiness and crispness. But what you also ended up with is a perfect example of the development of American cuisine. Which is every place that pizza went, it was different. It evolved based on what was available in a particular region. You've got pizza in, I think it's St. Louis, maybe Kansas City, where they use kind of a processed provel cheese. I guess it's St. Louis. Because that's what they had. That's nothing. It's not mozzarella. It's not Parmesan. It's the local cheese. Or you have pizza in Old Forge, Pennsylvania, that was created for the miners by a bar owner using what is rumored to have been government cheese. These were poor people. So that's how that developed. You've got Detroit Pizza, which is having a renaissance moment now, but it has its square shape because it was initially baked in these blue steel automotive pans. They may have been oil pans that were liberated either from an auto factory or a parts supplier. You know, Chicago Pizza certainly developed in a unique way, although there are two kinds of Chicago pizza. There's the deep dish that, it's really a frigging casserole. And then there's cracker thin pizza that, that's delightful. But you see pizza developing according to what's around it. I mean, it's the perfect example of local, regional, seasonal. And then as pizza became a self-perpetuating thing, it then became a kind of a palette for creative American chefs to go nuts. The iconic decision being Wolfgang Puck at Spago in Beverly Hills. Putting what would be politely called smoked salmon, what else? New York Jews would call lox on a pizza with creme fresh and, you know, reinventing the world. In fact, the real reinvention of pizza in that way occurred at California Pizza Kitchen in California, where barbecue chicken pizza became a big deal. And pizza continues to evolve. I mean, I had a debate the other day with the owner and chef at an Italian restaurant about whether or not pineapple goes on pizza. And I obviously, I think that Hawaiian pizza with pineapple and ham is a war crime. He argues that doing what he does, which is a not canned pineapple but fresh pineapple that is macerated, chopped, and served with, I think, pork cheek as opposed to ham. Some more subtle, substantial use of pork that is in fact a terrific combination of flavors. And I'm not going to argue with him because that actually sounded pretty damn good. It does sound good. You know, pizza continues to evolve. What's interesting with pizza is, and I have this complaint with so much of how Americans consume food, is that given the choice between a great local pizzeria and BS factory like Dominoes, so much of America picks Dominoes. I mean, at the time I wrote the book a few years ago, 60% of pizza was sold at chains; 40% was sold at independents. But why, why would you possibly pick this cookie cutter piece of crap when somebody down the street from you is doing it right? You just remind me of so much, and when you mentioned Old Forge, Pennsylvania, when I read that in your book, I have a good friend who lives in Philadelphia. And I got in touch with him. I said, oh, I need to come up to Philadelphia, and we need to make a road trip to the Martin Guitar Factory in Nazareth, Pennsylvania. And then go down to Old Forge and try this pizza David Page was writing about and stuff. And it's just fun to do this. And I did this recently. I told you earlier, I'd made a road trip and driven part of Route 66 through Oklahoma. And stopped in this little town El Reno and had the famous Oklahoma onion burger at Johnny's and sat at the counter and talked to the cook. And I enjoyed that as much as any four-star, high end, hundreds of dollars meal. It just, it's fun. Well, but there is a misunderstanding of what good food is. I liked, well, many things about what Pete Wells did when he was a New York Times food critic. But one of the things I really liked was the fact that he evaluated restaurants based on their intent. You could be a three-star taco stand. If the promise you are making to someone is, I'm gonna make you the best goddamn taco you ever had. You have to evaluate that based on that. Not, is it La Verna dining? And frankly, our hangup with and fascination on high end haute cuisine, $350 a plate, little, tiny morsels of shit. I much prefer real food. And, you know, the foodie culture goes nuts for stuff that is fru fru, and they did this, and they did that. Making the perfect hamburger in El Reno, Oklahoma, and you know, I talked about how in Tuscany boar was the food of poverty. Onion burgers, which are considered by some purest to be the finest form of hamburger came out of, I think it was the Depression. It was certainly a time of poverty. Where you stretched a burger by adding onions to the meat. And that's a wonderful, wonderful thing. Now, I don't think it was... is El Reno outside Oklahoma City? Yes. It's within an hour drive. Yeah. It's near Tinker Airbase. El Reno is where, I included this in the book, there is a fabulous sushi restaurant in a gas station. Now the local clientele heavily Air Force people who have been in Asia, but apparently, it's phenomenal sushi. And interestingly enough, I just interviewed the chef owner of three restaurants in Oklahoma. He has a restaurant called Gray Sweater, which is highly upscale, and he has a couple of others. He was telling me that the food scene in Oklahoma has been really, really booming under the radar. And I went to school in Oklahoma. I was thrown out of both major state universities. And you know, back when I went, it was great chicken fried steak. There was some barbecue that was basically Texas barbecue that had migrated North. But I didn't see Oklahoma as culinary heaven. And apparently, it's quite the place to eat these days. I would agree with that. I went to some really fine restaurants when I was there. Plus the people are just lovely. Oh, yeah. And by the way, you talk about American cuisine. And I'm not sure if there was a direct evolution, but clearly it's an Americanized form of schnitzel. It's hard to, if you live in the East coast and you haven't had a chicken fried steak...you have no idea what you're missing. But again, food of poverty. You take a bad cut of meat, you tenderize it by beating the hell out of it with a mallet, then you dip it in egg and flour and you deep fry it. I mean that's... Oh, and the right gravy on that. Oh yeah. The cream gravy. Yeah. And, you know, don't mention it to your cardiologist, but I fell in love with that and as a college student with pure grain alcohol when I was in Oklahoma. So, it did have a couple of things I liked. I might have recorded 300 podcasts or something like that, but none has made me as hungry. This is good, right? Oh, it's great. So, let me end with a final question. And I think I can guess how you're going to answer this, but if you look at American cuisine compared to the things that it descended from, like foods from Italy and Mexico, and China and things. Is it just different? Is it authentic in its own right? Is it better worse? How do you think about that? It is wonderfully different. It has an antecedent. It's like looking at a German Shepherd and also being aware it was once a wolf. They're two completely different species. And some of the traits of one are reflected in the other, but they're different cuisines. I mean, I've spent a lot of time in Italy, thank God. And second to Spanish food, it's probably my number two all-time favorite. But, when you look at American cuisine, red sauce Italian is among my favorites. They're totally different cuisines. Chinese food, the same. You know, there's a great book and documentary In Search Of General Tso, in which the writer, Jennifer A. Lee. went looking for the guy who invented General Tso's chicken in Taiwan. And she found him and showed him what his invention had become in America. They bear no resemblance to each other. He was shocked. But I love general. Now, I can't eat it much because had a diabetes scare and had to lose a bunch of weight. But it's a wonderful dish. It is about as Chinese as Matzo. You know, it's an American invention, but remember, American Chinese food began in California after the Gold Rush when a whole bunch of Cantonese people came over to search for gold and they set up restaurants. Some came to set up restaurants for them, and they realized that Americans didn't eat offal, and much of Chinese cuisine is, you know, a nose to tail. So, they either invented or reinvented chopped suey with Americanized proteins and that's what kicked off the Chinese food boom. And there's this mall in Flushing New York that serves the food the way it's served in China. This stuff, it'll blow your mind. It's extraordinary. But that doesn't make the food that you get at a good Chinese American restaurant invalid. It's just wonderfully different. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food.

The crew sits down and reviews Old Forge's whiskey. This bottle was a blend of bourbon and neutral grain spirits. While youthful, it has some qualities that some folks might find appealing.

This week Old Forge Quadathlon race director Mike S. joins me to discuss his endurance adventure events around the Adirondacks and why doing hard things on purpose is important.To sign up for the Old Forge Quadathlon or his other events head to www.WillowRunning.comTo reserve a spot on the upcoming Great Range Athlete "Quadathlon Team" starting in April email james@46outdoors.com with the subject line "QUAD Team"Tired of physically struggling on your hikes? Looking for help to improve your your fitness for hiking? Here are 2 ways I can help you do that:1.) Work with James 1-on-1 (online)Apply to work with directy with James 1-on-1 in his Seek To Do More program where he'll help you build the right kind of strength & conditioning for better hiking adventures, along with the nutrition and daily habits needed to support long term transformation. Book a call with James to see if it's the right fit for you HEREwww.seektodomore.com 2.) Join the next GREAT RANGE ATHLETE Team training programA 6-week online fitness program to help you imporve your strength and endurance for hiking mountains. Train alongside a likeminded team of fellow hikers who will give you the support, guidance, and accountability you need to succeed.Over 200 hikers worldwide have joined the Great Range Athlete team program with great sucesss from first time hikers to multi-round Adirondack 46'ers and everywhere inbetween. Plus, enjoy an Adirondack group hike at the end of the program with your coach and teammatesJoin the next team HEREwww.GreatRangeAthlete.comFollow on Instagram & Facebook:@46of46podcast@jamesappleton46Get my Adirondack hiking books:1.) The Adirondack 46 in 18 Hikes: The Complete Guide to Hiking the High Peaks 2.) Adirondack Campfire Stories: Tales and Folklore from Inside the Blue Line3.) Pick up my digital eBook "From 1-to-46" instantly HEREVisit my websites:www.46OUTDOORS.comwww.46OF46.com

Chuck and Roxy open the show with a correction and some RIP's. They also talk about Roxy's Patriots winning a playoff game and Chuck also has a non .5 Episode rant.Next it's time to "Meet the Littles" as our hosts welcome Billy Burns to the podcast! (20:00) Another Little that Chuck and Roxy have met at various La Cheeserie nights at The Syracuse Mets! PLUG: Billy's Italian - American Restaurant in Old Forge, New York. WEBSITE: www.billysrestaurant.org Finally our hosts close out the show with some TV / Movie reviews and your emails / notes. (45:30) SONG: "What Makes You Love Someone" by Lannie Bolde WEBSITE: www.lannieboldemusic.com EMAIL: lannieboldemusic@gmail.comJINGLE: "Wilbon Was Right!!!" A parody of a song by Billy Joel.Recorded by Jerry in Annandale, VARecorded: 09/24/2013  Released: 10/07/2013  First aired: unairedPodcast Website - www.loyallittlespod.com  Patreon: www.patreon.com/c/loyallittlespod/membershipPodcast Email - WTFCPODNET@GMAIL.COMTwitter:@loyallittlespod Instagram: @theloyallittlespodcastPODCAST LOGO DESIGN by Eric Londergan www.redbubble.com Search: ericlondergan or copy and paste this link! https://www.redbubble.com/people/ericlondergan/shop

This Week on True Crime News The Podcast: When 8-year-old Cheryl and 4-year-old Christopher Ziemba disappeared from their family home in 1981, the community of Old Forge was thrown into a frenzy. The discovery of their bodies eventually led to an unlikely suspect, their 15-year-old neighbor Joey Aulisio, who was sentenced to death for the murders. Brian W. Kincaid and Nancy Moscatiello join host Ana Garcia. Check out Brian's book “Murder in Old Forge, Pennsylvania: The Tragic Death of the Ziemba Children” here: https://a.co/d/j5Z6MwN To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

If you've ever chased a storm on your phone and wondered where all that snow actually lands, this episode is for you. Jane and Steve head west of the Blue Line to the Tug Hill Plateau—one of the snowiest corners of the East—and sit down with Snow Ridge co-owner and general manager Nick Mir to talk powder mornings, small-mountain grit, and why “Ice Coast” doesn't always apply.Nick shares what it's really like to run a fiercely independent ski area (yes… sometimes it's unclogging a septic line), how lake-effect bands can bury the hill while it's bone-dry 10 miles away, and how Snow Ridge balances old-school charm—like the legendary T-bar-served Snow Pocket—with smart upgrades behind the scenes.What you'll hear in this episodeWhy Tug Hill can be “nuking” at Snow Ridge while nearby towns stay dryThe unglamorous but essential realities of owning and operating a mom-and-pop ski mountainWhat makes a true powder morning at Snow Ridge so special, from hooting chairlifts to no lift linesRecent improvements, including expanded snowmaking and the return of North ChairBeloved Snow Ridge traditions like torchlight parades, pond skims, and the Christmas Eve food driveSnow Ridge is located in Turin, NY, about 35 minutes from Old Forge—close enough to feel connected to the Adirondack ski scene while offering a distinctly Tug Hill experience. Nick shares tips on nearby lodging, from classic motels to cabin rentals, and why booking early matters during big snow cycles.Resources:Learn more about Snow RidgeSnow Ridge Ski Resort: A Powder Lover's ParadiseSnow Ridge Spring FestHickory Ski CenterSnowologySnow Ridge Outdoor CollaborativeIndy PassProduced by NOVA

In this episode of ADK Talks, we climb aboard what we're calling the Holiday Express and take you on a whirlwind tour of the Adirondacks in winter. From Old Forge to Lake Placid, Tupper Lake to Ticonderoga and Lake George, we share our favorite ways to spend the holidays in the Park: where to ski, where to shop small, and where to find the kind of pie that could start a family rivalry.We talk through listener FAQs (“What is there to do if I'm up for Christmas? New Year's? MLK weekend?”) and give you our best practical tips—like why you should rent skis ahead of time and how to find events where your ticket or donation stays local.What you'll hear about:Holiday browsing in Old Forge & Inlet, from hardware-store gems to cozy local shops.A Blue Mountain Lake pairing: the ADKX gift shop and homemade diner comfort food.Classic films, live shows, and community energy at the Indian Lake Theater.Planning the perfect Gore Mountain ski day, plus North Creek and Chestertown stops.Winter fun at Ridin-Hy Ranch and the best comfort bites around Schroon Lake.Lake Placid's Holiday Village Stroll and the beloved Santa Sunday at Whiteface.Skating under the lights on the Lake Placid Olympic Oval.Saranac Lake's family-friendly North Country New Year festivities.Must-stop pies and pastries at the Noonmark Diner in Keene Valley.Tupper Lake's magical Wild Lights and evening wander at The Wild Center.Adirondack Coast highlights, including Rulf's Orchard and NewVida Preserve.Exploring Ticonderoga's Star Trek Set Tour and local holiday traditions.Lake George cruises, cheese and spirits, winter markets, and the New Year's polar plunge.Resources:Old Forge HardwareAdirondack Experience (ADKX) – Museum on Blue Mountain LakeIndian Lake Theater Indian Lake TheaterGore Mountain Ski Area, Gore MountainThe Wild Center – Wild LightsLake Placid Holiday Village StrollSanta Sunday at Whiteface MountainNorth Country New Year – Saranac LakeStar Trek Original Series Set Tour – TiconderogaNettle Meadow Farm & The Hitching Post TavernLake George Waterfront CruisesProduced by NOVA

The Laurie Cadden Show from October 11, 2025 features guest Anne Marie Dupre, Artistic Director of Mostly Opera who joins us with a preview of a fabulous event, Martinis and Musicals at Mondano Restaurant in Old Forge. Also Lauris (and Julie) gives us a recap of this week in sports, plus we highlight some great local events coming your way, and we get a little nostalgic with a few fond memories from the past.

(Oct 22, 2025) Advocates for people incarcerated in New York State are pushing Gov. Hochul to sign a bill that would expand prison oversight and require more cameras; we trek up McCauley Mountain in Old Forge with NCPR's engineers as they prep a transmitter for winter; and one of NCPR's founding mothers, Martha Foley, joins us in the studio to talk about building the station into a community resource.

(Oct 22, 2025) On today's Story of the Day, advocates for people incarcerated in New York state are pushing Gov. Kathy Hochul to sign a bill that would expand prison oversight and require more cameras. Also, we tag along with engineers Radio Bob Sauter and Kurt Lanning to prepare the NCPR transmitter on McCauley Mountain in Old Forge for the winter.

(Sep 5, 2025) Students across New York went back to school this week, and this year, they'll have limits on using their cellphones at school; we head to Schroon Lake to meet someone working behind the scenes in the performing arts; and we'll venture to the starting line of this year's 90 Miler Canoe Classic in Old Forge.

(Aug 13, 2025) In the small community of Inlet, near Old Forge, a passionate volunteer has spearheaded the effort to turn a former elementary school field into a thriving community garden. Amy Feiereisel has the latest in our series on volunteers in the North Country. Also: A bipartisan group of prosecutors says a law that protects undocumented immigrants from being arrested at courthouses is essential to investigate criminal cases.

Erica D'Arcangelo, author of A Story About Pizza, joins the show to share how reconnecting with her family's Pennsylvania pizzeria reignited her passion for marketing (3:11). She tells the story of her grandfather's journey from Italian immigrant and coal miner to founder of D'Arc's Pizza in Windber, PA, and how her father carried on the family's proud pizza tradition. Erica shares how posting simple pizza-cutting videos led to millions of views, quadrupled business and inspired a children's book, a podcast and a growing pizza media platform. She also discusses the marketing tools every pizzeria should use, why storytelling builds loyalty and her dream of going full-time in the pizza world. Later, Brian Hernandez joins the show to talk about Old Forge-style pizza and Pennsylvania's deep bench of niche regional styles (40:56). A Story About Pizza website: https://www.astoryaboutpizza.com/ Pizza Story Podcast: https://www.youtube.com/@AStoryAboutPizza

In this special episode of the 46 of 46 Podcast, we head to Old Forge, NY, for the inaugural Forge Quad-Athlon — a one-of-a-kind race that pushes body and mind through four disciplines: bike, hike, paddle, and run. But this isn't just a story about racing — it's a story about community, courage, and everyday people doing extraordinary things.Eight members from the Great Range Athlete and Seek To Do More coaching programs signed up to take on this challenge together. In this roundtable-style conversation, you'll hear from several of them as they share what it was like to take on the course, push their limits, and show up not just for themselves — but for each other.We talk about the power of community accountability, how mindset and preparation made all the difference, and why most people are capable of far more than they believe. If you've ever felt the pull to do more, try something new, or push past your limits — this episode will light that fire.Inside this episode:What it's like to bike, hike, paddle, and run through the Adirondacks in one epic raceHow coaching and community created the momentum for 8 people to say “yes”Why you're stronger than you think — and how to prove it to yourselfJoin the next GREAT RANGE ATHLETE 6-week challenge and get in mountain-hiking shape in just 6 weeks from your local gym or your house. Learn more about the Great Range Athlete Team Program HEREFollow on Instagram & Facebook:@46of46podcast@jamesappleton46Get my books:1.) The Adirondack 46 in 18 Hikes: The Complete Guide to Hiking the High Peaks 2.) Adirondack Campfire Stories: Tales and Folklore from Inside the Blue LineLooking for custom help to improve your both your fitness for hiking, disicpline, and daily habits? Work with James 1-on-1 to become fit for the trail and llife. Book a free strategy call with James to learn more about his 1-on-1 coaching program, SEEK TO DO MORE at www.seektodomore.com Visit my other websites:www.46OUTDOORS.comwww.46OF46.com

(May 6, 2025) What does welcoming and belonging mean for different people across the Adirondacks? NCPR and Adirondack Explorer asked that question to people at listening sessions this spring in North Creek, Old Forge, and Tupper Lake. We report back on what people said. Also: Republican Congresswoman Elise Stefanik and Democratic Governor Kathy Hochul are already trading barbs in what could be next year's race for governor.

As spring arrives in the Adirondacks, the High Peaks enter mud season—a time when trails above 2,500 feet become saturated and vulnerable. The New York State Department of Environmental Conservation (DEC) advises hikers to avoid these trails to prevent erosion and protect fragile ecosystems. But that doesn't mean your hiking adventures have to pause!In this episode, we'll explore a variety of lower-elevation hiking challenges perfect for this season. From the Lake Placid 9'er to the Fire Tower Challenge, discover new trails, earn badges, and enjoy the beauty of the Adirondacks responsibly. Hiking Challenges Covered: 1. Lake Placid 9'er: www.lakeplacid9er.comA collection of nine accessible peaks around Lake Placid, offering a mix of challenges and scenic views.2. Saranac Lake 6'erSix peaks surrounding Saranac Lake, providing a range of hiking experiences and the tradition of ringing the 6er Bell upon completion.3. Tupper Lake TriadA trio of family-friendly hikes near Tupper Lake, suitable for hikers of all levels.4. Fulton Chain TrifectaThree accessible peaks near Old Forge, perfect for a day of hiking with rewarding views.5. Lake George 12sterA more extensive challenge encompassing 12 peaks around Lake George, offering diverse trails and scenic beauty.6. Adirondack Fire Tower ChallengeA challenge involving hikes to historic fire towers across the Adirondacks, combining history with adventure.Tips for Spring Hiking:- Trail Etiquette: Stay on designated trails to prevent erosion and avoid hiking on muddy trails to protect trail integrity.- Gear Recommendations: Miccrospikes, waterproof boots, gaiters, and trekking poles are essential for spring conditions.- Safety Precautions: Check weather forecasts and trail conditions before heading out, and let someone know your hiking plans and expected return time.Follow Along on Instagram & Facebook:@46of46podcast@jamesappleton46Join the next GREAT RANGE ATHLETE 6-week challenge and get in mountain-hiking shape in just 6 weeks from your local gym or your house. Learn more about the Great Range Athlete Team Program HERELooking for help to improve your both your fitness for hiking and your disicpline and daily habits so you can become the strongest version of yourself on and off the trail? Book a free strategy call with James to learn more about his 1-on-1 coaching program, SEEK TO DO MORE atwww.seektodomore.com/vsl Get my books:1.) The Adirondack 46 in 18 Hikes: The Complete Guide to Hiking the High Peaks 2.) Adirondack Campfire Stories: Tales and Folklore from Inside the Blue LineWebsites:www.46OUTDOORS.comwww.46OF46.com

(Apr 11, 2025) We get a preview of tomorrow's North Country Sustainability Day and Green Living Fair at SUNY Canton, which will offer practical ways do live greener with workshops, talks on green jobs, and a big electric and hybrid vehicle car show; today's North Country at Work story takes us back in time to a childhood spent in a small-town diner in Croghan; and NCPR digital host Caitlin Kelly talks about the new Photo of the Day exhibit at the View Arts Center in Old Forge, which opens this weekend.

Yes, it's about Danville. No, it's not because I had to go to Geisinger!  I've been going to Danville for years, almost always for the same reason: to go to Old Forge Brewing. And that's what I did this time, to interview owners Damien and Maria Malfara. I also went to the two coffee roasters in town, Java Momma and Bason Coffee Roasting, then to Rock God Brewing (been meaning to do that for a while now), and I'll tell you about the Shade Mountain Winery tasting room, and the J. Manley Robbins rail trail.  I had one of Old Forge's T-Rail Pale Ales for the What I'm Drinking Today segment, and it was a beauty. The HVAB sponsorship spot was about three great fine dining spots in Centre County.  I'll also tell you about the...pastrami? Montreal smoked meat? Well, the smoked corned beef I made for our St. Patrick's Day family dinner, and then the fun traditional music session we took part in at Elk Creek Cafe on the actual St. Patrick's Day.  The next episode will probably be an interview with Wild For Salmon's Steve Kurian, all about fishing in Alaska, and bringing the salmon back to Pennsylvania for us to find at our local independent grocery store or restaurant. It's an excellent interview, one of the best I've done, I think. But I've got two others to choose from, so I'm not sure which one you'll get.  I'm trying to do better with the Instagram feed; bear with me. Thinking about video, too. We'll see!   This episode uses these sounds under the following license: Creative Commons CC BY 4.0 https://creativecommons.org/licenses/by/4.0/ "Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/ "Swallowtail Jig" by Grumpynora at https://pixabay.com/users/grumpynora-14374548/ "Glow" by Scott Buckley | www.scottbuckley.com.au Music promoted by https: //www.chosic.com/free-music/all/

(Jan 31, 2025) A Senate committee voted to advance Congresswoman Stefanik's nomination to be the next ambassador to the United Nations yesterday; President's Trump deadline to impose tariffs on Mexico and Canada is less than 24 hours away; we head to a now frozen Black Pond in Paul Smiths; and, a new snowmobile race called the Battle of Old Forge is expected to draw more than 200 sleds and their drivers to the southern Adirondacks tomorrow.

(Nov 21, 2024) Officials say the golden clam has the potential to become an invasive species in Lake Champlain, but that remains to be seen; dairy farms and their workers are starting to reckon with President-elect Donald Trump's plan to deport millions of undocumented immigrants from the U.S.; and an annual quilt exhibition in Old Forge is showing off the finer details of quilts.

(Sep 6, 2024) A hike up Goodnow Mountain in Newcomb for the annual lighting of the fire towers. Also: NCPR's David Sommerstein and Amy Feiereisel give us a preview of the Adirondack Canoe Classic, known as the 90-miler, from the starting line in Old Forge.

(Aug 22, 2024) The state Department of Environmental Conservation had to euthanize a bear and her two cubs in Old Forge after interactions with people; Clinton County says it now has a plan for one of the buildings Clinton Community College will leave behind when it moves to SUNY Plattsburgh next year; and a conversation with Donna Stoner, who became a watercolor artist when she retired to the southern Adirondacks and now helps organize the annual Plein Art Paint Out in Old Forge. 

(Aug 22, 2024) The DEC recently had to euthanize a bear and her two cubs in Old Forge after interactions with people. A conversation about when and why environmental officers have to put down bears and what the public can do to keep bears in the wilderness where they belong. Also: Clinton County has a plan for a Clinton Community College building when the college moves to SUNY Plattsburgh next year.

(Aug 9, 2024) Donna Stoner came to watercolor after retiring from the medical field. Now she co-ordinates an annual Plein Air art festival in Old Forge.

Maybe. Just maybe we're figuring out this weekly podcast thing?! Welcome back to another meeting of Brothers in Arms! Tonight we're surprised that if you haven't stumbled upon us before congratulations, “unleash me,” Bible muffs, my favorite, sunshine in my pocket, shun the nonbeliever, sim sim salabim, chinstrap, running with my roommate, planet smoothie mishap, I watched the sunrise, “bad dates, Indie,” he's on a swing thing, twice a week with world news, try to qualify, a ‘real' practice board, you got this in your backyard, the dig ball for short, back peddle pulled pork, Patrick loves furlough, the Georgia Aquarium and conveyor belt sushi, Old Forge, NY, the Appalachian Trail, Ginger's soul, fo show post show, and our top three Dad jokes of the week! All this with a side of Southern Style Potato Salad on this week's episode of Brothers in Arms!   Where you can reach us: YouTube: BrothersinArmsPodcast Instagram: Yourbrothersinarmspodcast Twitter: @YourBIAPodcast Gmail: yourbrothersinarmspodcast@gmail.com Twitch: Twitch.tv/brothersinarmspodcast (schedule varies due to life) Website: https://brothersinarms.podbean.com

(Jun 13, 2024) With rising anti-LGBTQ rhetoric around the country, why Pride celebrations in the North Country are important for connections and community; in Old Forge, the Rondaxe fire tower on Bald Mountain offers sprawling views of the western Adirondacks; and, a soccer club in Burlington was started with the goal of combating climate change. We'll head to the UVM Virtue Stadium to talk with the founder of the Vermont Green.

POLITICO's Sam Stein is our guest, there's pizza news, and the pizza topic is: "is New Haven, the pizza capital of America?"Sam Stein is Deputy Managing Editor for Politics at Politico. He is a former politics editor for the Daily Beast and the senior politics editor for the Huffington Post. Sam is a regular contributor to MSNBC and a native to the New Haven area of Connecticut.We talk about how Sam got on this program by trolling our guest (his friend) Amanda Terkel (NBC), how pizza plays a role in campaigns and on Capitol Hill, New Haven pizza, and what happens when your favorite place expands, does it ruin your experience? This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

(May 21, 2024) Overall enrollment in North Country K-12 schools has been on the decline for decades now. But there's one program in high schools that has seen a lot of growth. It's BOCES' Career and Technical Education programs; on Sunday, Congresswoman Elise Stefanik spoke to Israeli lawmakers and was involved in a heated interview on Fox News; also, we talk with Adirondack environmentalist Charlie Reinertsen about his upcoming exhibit in Old Forge that explores the power of northern peatlands and climate change. His photo exhibit opens on Saturday at "View".

Pieter Lefferts is a visual artist, author, and musician who draws deeply from the natural world for creative inspiration and moxie. Over the years he has sought deeper communion with Nature to find balance and better understand himself and the world around him. In this work, he eschews perfection and instead embraces authenticity and intentionality, wherein perfection unfolds as the sum of the parts of an idea explored and life lived.Pieter is a student of shamanism, indigenous wisdom, science, and natural history, which, in combination, inform his artistic process. He is a lover of stories and people and strives to live his life with humor, grace, and a reliable Adirondack guide boat from which to paint.His award-winning artwork is in national and international collections. He has received numerous awards for his artistry and as an arts educator. Litchfield Magazine named him one of Litchfield County's 50 Most Influential People of 2012.Widely collected, his work has been juried into the renowned Pastel Society of America's annual 'Enduring Brilliance' exhibition in New York City and the Northeast National Pastel Exhibition in Old Forge, NY, in which he received the Lee Award for artistic excellence. He exhibits in group shows throughout the region, including Keene Arts in Keene, NY. His recent solo exhibit at the DM Hunt Library in Falls Village, CT, included an Earth Day reading from his award-winning novel, What The Kek Kek Saw, a fable published by UnCollected Press in 2022 and chosen as a Nautilus Book Awards Gold Winner for Young Adult Fiction in 2023.Pieter is the founder of Northlight Art Center, located in Amenia, NY, a venue for aspiring artists to study with him in a professional atelier environment. He is a master teaching artist whose knowledge of techniques and materials, coupled with his wit and wisdom, encourages students of all backgrounds to pursue their personal discovery through making art.This episode of Main Street Moxie is proudly sponsored by Meadowscapes and Elyse Harney Real Estate.ResourcesPieter Lefferts WebsiteThe Raw Art ReviewSocial MediaPieter Lefferts InstagramPieter Lefferts FacebookSupport the show

Welcome to Ep.004 of the Food Fight Podcast in the Loop Internet studio hosted by Brian DiMattia! This week, Brian is joined by Russell Rinaldi, owner of Cafe Rinaldi. In this episode, we talk about the birth and history of Old Forge pizza, speakeasies in the prohibition ear, and culinary tradition. But this episode isn’t just about pizza; we’re talking about the heart and soul of a small town, the pride of our Italian heritage, and the enduring legacy of a town that continues to inspire the food industry beyond our Northeastern Pennsylvania region. Thank you to our Show Sponsors: Dino’s Pizza & Restaurant: Taste the Tradition at Dino's Pizza & Italian Restaurant! https://dinospizzaandrestaurant.com/ Visit Luzerne County: Join the Pizza Trail! Eat pizza. Earn points. Turn those points into prizes! Sign up for FREE at https://www.visitluzernecounty.com/ Genoa Wholesale Foods: Servicing the Pizza & Restaurant Industry Since 1947! https://www.genoafoods.com/ T-Shirts in 24: Create your own custom apparel online at https://tshirtsin24.com/ Sweat Tent Portable Sauna: Get $100 OFF with code OTS at: https://www.sweattent.com/discount/OTS Friends of the Show: Tom Munley Law, Brute’s Barbershop, & Brasi’s Pizza

Former showrunner for the Simpsons, Bill Oakley is the guest. There's pizza news, and the topic is: "Pizza portafoglio."Bill Oakley is an Emmy-award-winning TV writer and producer. He famously wrote for The Simpsons from season 3 to season 9. He was the showrunner for seasons 7 and 8. Bill has written for Futurama, The Cleveland Show, and Portlandia, to name a few. He is a co-executive producer for Netflix's Disenchantment, and currently, he reviews fast food restaurants on Twitter and Instagram. Sign up to be a member of his Steamed Hams Society.Bill discusses eating at the Simpsons, eating at the Harvard Lampoon, why his best-of Portland pizza list is better than Eater's, and his many thoughts and feelings about frozen pizza. There's also a fun Conan O'Brien anecdote from his Simpsons days.Check out Pizza Magazine Quarterly's profile of the Pizza Pod Party by Charlie Pogacar: "Love Talking Pizza? So Do the Celebrity Guests on This Podcast"! This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

In this episode, we discuss Joseph Barbara Sr., the mobster who famously hosted the ill-fated Apalachin Mob Meeting in Apalachin, New York. In this first of a two-part series, we discuss the beginning of Barbara's mob career including: His birth in Castellammare del Golfo, Sicily, Italy His immigration to the United States in 1921 His first jobs in and around Endicott, New York as well as Old Forge, Pennsylvania His introduction to the Pittston mob of Northeastern Pennsylvania (more famously called the Bufalino Crime Family) How we gets started in the rackets during the 1920s His relationship to top Pittston mob leaders Santo Volpe, Charles Bufalino (the uncle of Russell Bufalino), Angelo Polizzi, and more His involvement in up to four murders in the Northeastern Pennsylvania area in the early 1930s Additionally, we located a long-buried photo of a young Barbara that we do not believe has been widely surfaced. Part Two will cover his ascension to leadership within the Northeastern Pennsylvania & Southern New York Mafia, and of course the events leading up to and after the Apalachin meeting in 1957.

(Dec 12, 2023) Until recently, Old Forge was a total child care desert, but that all changed when a child care center opened in a really convenient location - the local school; inflation takes a toll on school districts' capital improvement projects; we listen back to one listener's "Breadtime" story

(Dec 12, 2023) Just a few years ago, Old Forge, in the southwestern Adirondacks, was a total child care desert. But that all changed when a child care center opened in a really convenient location - the local school. Also: School districts in the North Country are feeling the pinch of inflation in their annual budgets, and it's also taking a big chunk out of their capital improvement plans.

Gary Cantrell (a.k.a. Lazarus Lake), of Tennessee, was recently inducted into the American Ultrarunning Hall of Fame. Most people recognize him for creating the legendary Barkley Marathons, arguably the toughest trail race in the world. But few understand that he once was a talented runner during the 1970s and early 1980s. His running exploits when he was in his 20s and 30s groomed his experience into the most famous extreme sports race director in the world, and into an encyclopedia of ultrarunning wisdom. To understand the complexities of the man, Gary Cantrell, before he became Lazarus Lake, one must learn about his background and experiences that led up to the birth of the Barkley. Gary Duane Cantrell was born in 1954, in Texas. His parents were Franklin Delano Cantrell (1933-2012) and Florence Earlene (Dishman) Cantrell (1933-2022) both of Tulsa, Oklahoma. They were married in 1852. In 1954, his father was in the army and went to Fort Bliss, in El Paso, Texas, for basic training. His mother went to live with her family. Gary arrived four months later in Caldwell, Texas, but the family still claimed Tulsa, Oklahoma, to be their home. His brother Douglas arrived a few years later. Gary's Ancestry Gary's ancestral roots were solidly southern. His Cantrells lived in Tennessee and Arkansas for generations. He had ancestors who were among the early Colonial American settlers. His first Cantrell ancestor in America was his 7th Great-grandfather, Richard Cantrell (1666-1753) who emigrated from England to Colonial America in 1682 to Philadelphia, Pennsylvania. He was at first a servant to another man, probably serving an apprentice learning to be a brickmaker. It is believed that he made the bricks for the first two brick homes built in Philadelphia. Gary's 4th Great-Grandfather, Thomas J. Cantrell (1761-1830) fought in the Revolutionary War for North Carolina and was the first Cantrell ancestor to settle in Tennessee. He operated “Old Forge” in Sink, Creek, Tennessee. On Gary's mother's side, the Dishmans lived for generations in Missouri and Kentucky. His first Dishman ancestor in America was his 6th Great-Grandfather, Samuel Duchemin (1640-1727) from France. He came to America in about 1693, settled in Virginia, and Anglicized his name to Dishman. His grandsons fought in the Revolutionary War, including Gary's 4th Great-Grandfather, Jeremiah Dishman (1752-1841). Civil War Ancestors Nearly all of Gary's ancestral families were deeply impacted by the Civil War. His 3rd-great grandfather, Ransom Blades (1821-1901), who Gary must have patterned his beard after, was an outspoken Union sympathizer living in Missouri, favoring the Northern causes. During the war, fearing for his life, Ransom, a father of eleven, had to flee Missouri and went to Kansas. Other ancestors fought on the side of the Confederacy, including 2nd-great-grandfather, James Brashears (1846-1935) for Missouri, 3rd-great-grandfather Hamp Martin (1820-1902), for Arkansas, 2nd great-grandfather, and Clement Hunt (1839-1913), for Arkansas. Most of Gary's ancestors were not enlisted in the conflict but affected by the battles, lost brothers or sons, and had troops raid their towns. Childhood Gary's Grandparents and family Gary's grandparents were James Allen Cantrell (1896-1983) and Lucy Cordelia Wilson (1899-1985) of Arkansas. In about 1918, they moved to Oklahoma, in a covered wagon and raised their family there, where James worked as a laborer on an oil rig and then farmed. Gary's father, Franklin, grew up working hard in the fields using mules to plow. His father was an outstanding athlete and a star on his sports teams. His farm was next to the farm of Andy Payne (1907-1977), who won the 1928 race across America (The Bunion Derby). Gary's father knew him well and told Gary many stories about Payne's famed run. Running Across a Pasture As a child, Gary would enjoy hunting with his father and grandfather in the outdoors.

(Dec 6, 2023) Making musical instruments takes hours of precise and delicate work. The story of a guitar maker in Saranac Lake who pours patience, love, and hours of work into his guitars, which are on view in Old Forge. Also: A Lake Placid researcher is working to gather data about health care options for the North Country's LGBTQ+ residents.

Kate Hanley's discovery of her parent's unique love language set her on a path she never anticipated—writing a book. Yet these beautiful “paper napkin sonnets,” and the story that surrounds them, were too precious and inspiring not to share, as they offer hope for anyone in the throes of caring for someone with dementia. The overwhelming peace she had when she witnessed her mother's love for her seven children overpower dementia encouraged her to write her story. It is her hope that others will believe that their compassion and resilience in caring for someone with dementia will not be forgotten. About Kate Hanley Kate is passionate about the work she does with her own consultancy, Kate Hanley Cominsky Associates, LLC. She is also an adjunct professor with Utica College and Teacher Education Programs. She and her husband live in Old Forge, NY with two dogs and two grown sons who come home as often as possible to enjoy the peace and beauty of the Adirondack Mountains. In this episode, you will be able to: · Realize the value of anecdotes related to dementia care, shedding light on love's strength and the hurdles encountered on the journey. · Expound on the essence of memory preservation techniques and harnessing the senses in dementia care. · Grasp the emotional aspects of caregiving and the importance of forging supportive alliances for mental well-being. · Recognize the early warning signs of dementia, distinguishing it from the natural aging process. · Acknowledge the efficacy of storytelling and clear-cut communication in enhancing the caregiving experience. After the Podcast Read Kate's AlzAuthors post: Love is Never Forgotten in Breakfast Memories: A Dementia Love Story Purchase Breakfast Memories: A Dementia Love Story Note: We are an Amazon Associate and may receive a small commission from books sales. Connect with Kate Hanley Website Facebook *** About the Podcast AlzAuthors is the global community of authors writing about Alzheimer's and dementia from personal experience to light the way for others. Our podcast introduces you to our authors who share their stories and insights to provide knowledge, comfort, and support. Please subscribe so you don't miss a word. If our authors' stories move you, please leave a review. And don't forget to share our podcast with family and friends on their own dementia journeys. We are a 501(c)(3) charitable organization totally reliant on donations to do what we do. Your generosity will help cover our many operating costs, which include website hosting and maintenance fees, service charges to keep things running smoothly, and marketing expenses to promote our authors, expand our content, improve our reach, and more. Our ongoing work supports our mission to lift the silence and stigma of Alzheimer's and other dementias. To sustain our efforts please visit https://alzauthors.com/donate/ . Thank you for listening. We are a WCN Featured Podcast. Proud to be on The Health Podcast Network. Want to be on the podcast? Here's what you need to know. Thanks for listening. AlzAuthors.com Shop our Store

Ugly Sports Jerseys & Old ForgeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kate Hanley's discovery of her parent's unique love language set her on a path she never anticipated—writing a book. Yet these beautiful “paper napkin sonnets,” and the story that surrounds them, were too precious and inspiring not to share, as they offer hope for anyone in the throes of caring for someone with dementia. The overwhelming peace she had when she witnessed her mother's love for her seven children overpower dementia encouraged her to write her story. It is her hope that others will believe that their compassion and resilience in caring for someone with dementia will not be forgotten. About Kate Hanley Kate is passionate about the work she does with her own consultancy, Kate Hanley Cominsky Associates, LLC. She is also an adjunct professor with Utica College and Teacher Education Programs. She and her husband live in Old Forge, NY with two dogs and two grown sons who come home as often as possible to enjoy the peace and beauty of the Adirondack Mountains. In this episode, you will be able to: ·     Realize the value of anecdotes related to dementia care, shedding light on love's strength and the hurdles encountered on the journey. ·     Expound on the essence of memory preservation techniques and harnessing the senses in dementia care. ·     Grasp the emotional aspects of caregiving and the importance of forging supportive alliances for mental well-being. ·     Recognize the early warning signs of dementia, distinguishing it from the natural aging process. ·     Acknowledge the efficacy of storytelling and clear-cut communication in enhancing the caregiving experience. After the Podcast Read Kate's AlzAuthors post: Love is Never Forgotten in Breakfast Memories: A Dementia Love Story Purchase Breakfast Memories: A Dementia Love Story Note: We are an Amazon Associate and may receive a small commission from books sales. Connect with Kate Hanley Website Facebook   *** About the Podcast AlzAuthors is the global community of authors writing about Alzheimer's and dementia from personal experience to light the way for others. Our podcast introduces you to our authors who share their stories and insights to provide knowledge, comfort, and support. Please subscribe so you don't miss a word. If our authors' stories move you, please leave a review. And don't forget to share our podcast with family and friends on their own dementia journeys. We are a 501(c)(3) charitable organization totally reliant on donations to do what we do. Your generosity will help cover our many operating costs, which include website hosting and maintenance fees, service charges to keep things running smoothly, and marketing expenses to promote our authors, expand our content, improve our reach, and more. Our ongoing work supports our mission to lift the silence and stigma of Alzheimer's and other dementias. To sustain our efforts please visit https://alzauthors.com/donate/ . Thank you for listening. We are a WCN Featured Podcast. Proud to be on The Health Podcast Network. Want to be on the podcast? Here's what you need to know. Thanks for listening. AlzAuthors.com Shop our Store    

(Apr 14, 2023) The library in Old Forge is a very busy place in a very small town. The secrets to how the director keeps it the hub of the community. Also: The Adirondack Park Agency is taking public comment on shortening the public comment period at its meetings.

At the end of January, we covered the 2017 disappearance of Robert Baron in a two-part series. Robert had mysteriously vanished from his pizza shop in Old Forge, Pennsylvania. Investigators quickly realized this was serious after discovering Robert's blood and a tooth inside the restaurant. Days later, the vehicle Robert was driving turned up in Old Forge with more blood inside. They believed that Robert had been murdered, but his case went cold. Six years into the investigation, we shared the case with you. Robert's family was convinced they knew who was responsible and were upset that the district attorney would not proceed with an arrest. About eight weeks after our series aired, there was a major break in the case.If you have any information regarding the murder of Robert Baron, please contact the Lackawanna County District Attorney's Office at (570) 963-6717. If you have a missing loved one that you would like to have featured on the show, please fill out our case submission form.Follow The Vanished on social media at:FacebookInstagramTwitterPatreonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Visit CrimeCon.com and use promo code "Trace" to save 10% today!In this special update episode we examine new information revolving around two cases previously covered on Trace Evidence.BREAKING NEWS: Episode 210 - The Disappearance of Robert Baron: This week there have been major advancements in this investigation searching for pizza restaurant owner who vanished from Old Forge, PA in 2017. Multiple agencies have been involved in the recovery of human remains not far from where Robert's car was previously found abandoned. While DNA tests are necessary for identification, law enforcement is of the belief that they have likely found Robert.Episode 037 - The Disappearance of Danielle Stislicki: Floyd Galloway Jr, a former security guard employed at the MetLife building where Danielle worked is on trial for her murder. However, recent developments have seen several key pieces of evidence suppressed by the judge who has ruled them to be inadmissible. These pieces of evidence had apparently been obtained as a result of Galloway's rights being violated.Trace Evidence FacebookInstagramTwitterOfficial WebsiteOfficial MerchMusic Courtesy of: "Lost Time" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/#crime #truecrime #truecrimepodcast #missingperson #abduction #homicide #update #baron #oldforge #southfield #stislicki

(Mar 27, 2023) Old Forge has a serious need for affordable housing. Yet the community just said no to a 50+ unit affordable housing complex. How income, race, and who's welcome in Old Forge fit into the decision. Also: Sister Carolyn Madden, a key figure in the Adirondack educational arts community, has died.

58-year-old Robert Baron vanished from Old Forge, Pennsylvania, on a quiet evening in late January 2017. Robert Baron was going about his usual routine at his restaurant when something happened. The story goes that he dropped his son off for the evening, and it's believed that he went back to the restaurant to spend the night in the apartment above so that he could be there first thing in the morning for a dough delivery. But by the following morning, Robert was gone. There was an abundance of physical evidence left behind, leading investigators to believe that a violent struggle had taken place inside Ghigiarelli's Restaurant.Last week we brought you the first installment in Robert Baron's story. You learned about who Robert Baron was and how his loved ones discovered that he was missing. We left off at the end of Part 1 with the discovery of some crucial physical evidence, including blood and a tooth. Both the blood and the tooth were determined to be Robert's. This was no longer a case where you could say, "well, maybe he walked away from his life." The question now was, who would do this and why?If you have any information regarding the disappearance of Robert Baron, please contact the Lackawanna County District Attorney's Office at (570) 963-6717.This episode was sponsored by:Doordash- Our listeners can get 50% off, up to a $20 value and $0 delivery fees when you download the Doordash App and enter code VANISHED23.Audible- Visit Audible.com/MIA or text MIA to 500-500 to try Audible free for 30 days.If you have a missing loved one that you would like to have featured on the show, please fill out our case submission form.Follow The Vanished on social media at:FacebookInstagramTwitterPatreonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

January 25, 2017, seemed like any other ordinary day for 58-year-old Robert Barron, a respected business owner of a popular restaurant in Old Forge, Pennsylvania, and a family man. He closed up his restaurant for the evening and then made a quick trip to drive his son home nearby. Robert often spent the night in an apartment above the restaurant so he could be there first thing the next morning for the dough delivery. The delivery driver was accustomed to Robert being there on time for every delivery, but Robert wasn't there on the morning of January 26. Thinking perhaps Robert was running late or had an emergency, he left the dough out front and went along his delivery route. Robert was supposed to pick his son, Bobby, up for work early that morning. He never showed up, and calls from Bobby's phone went unanswered. Bobby decided to walk to the restaurant instead. There he found an unfamiliar scene, the dough sitting out front. He made his way inside, and something wasn't right. Not only was his father not there, but things were out of place. Bobby began calling around, but no one had seen his father. Six years later, Robert's family is still searching for answers.If you have any information regarding the disappearance of Robert Baron, please contact the Lackawanna County District Attorney's Office at (570) 963-6717.This episode was sponsored by:Rocket Money- Go to RocketMoney.com/MIA to get rid of useless subscriptions.Audible- Visit Audible.com/MIA or text MIA to 500-500 to try Audible free for 30 days.If you have a missing loved one that you would like to have featured on the show, please fill out our case submission form.Follow The Vanished on social media at:FacebookInstagramTwitterPatreonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sponsored by: ZocDoc! Visit ZocDoc.com/Trace and download the ZocDoc app for FREE! | MasterClass! Visit Masterclass.com/Trace today and get a free annual membership when you gift one! | Exhibit C - join now by following Wondery Exhibit C on Facebook or on the web at WonderyExhibitC.com***On a cold winter morning in January of 2017, fifty-eight year old Robert Baron was reported missing from Old Forge, Pennsylvania. A lifelong resident and pillar of the community, Robert owned the highly popular pizza restaurant Ghigiarelli's which has been a borough fixture since the 1920's. On the morning of Thursday, January 26th, Robert's son Bobby arrived at the restaurant to find the doors locked, llights off and his father gone. Bobby noted several items out of place and traces of blood inside. When police arrived on the scene they found substantial evidence that a violent crime had occurred inside the restaurant and that the assailant had tried to clean up afterwards.Three days later, Robert's missing car was found abandoned in an area which had been previously searched. The vehicle was caked with mud and blood was found inside and out. What had initially appeared to investigators as a robbery gone wrong was slowly changing shape into something far more sinister.Was Robert Baron the victim of a random crime or was he specifically targeted by someone he knew and may have trusted?Special Q&A Episode Next Week -- Submit your questions to TraceEvidencePod@gmail.comTrace Evidence FacebookInstagramTwitterOfficial WebsiteOfficial MerchMusic Courtesy of: "Lost Time" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Stand Up is a daily podcast that I book,host,edit, post and promote new episodes with brilliant guests every day. Please subscribe now for as little as 5$ and gain access to a community of over 800 awesome, curious, kind, funny, brilliant, generous souls Check out StandUpwithPete.com to learn more Maura Quint  is a humor writer and activist whose work has been featured in publications such as McSweeneys and The New Yorker. She was named one of Rolling Stone's top 25 funniest twitter accounts of 2016. When not writing comedy, Maura has worked extensively with non-profits in diverse sectors including political action campaigns, international arts collectives and health and human services organizations. She has never been officially paid to protest but did once find fifteen cents on the ground at an immigrants' rights rally and wanted to make sure that had been disclosed. She was the co founder and executive director of TaxMarch.org  She is now the Wealth Tax Campaign Director at the Americans for Tax Fairness Gary Rivlin is a Pulitzer Prize–winning investigative reporter and the author of five books, including Katrina: After the Flood. His work has appeared in The New York Times, Mother Jones, GQ, and Wired, among other publications. He is a two-time Gerald Loeb Award winner and former reporter for the New York Times. He lives in New York with his wife, theater director Daisy Walker, and two sons. Gary's New book is Saving Main Street: Small Business in the Time of COVID-19 Journalist Rivlin (Katrina) presents an illuminating account of how several small businesses weathered the Covid-19 pandemic. Rivlin introduces readers to TJ Cusumano, owner of an Italian restaurant in Old Forge, Pa.; Glenda Shoemaker, who runs a card and gift shop in Tunkhannock, Pa.; and the Maloney family, founders of a chocolate business in New York City, among others. They all faced tough decisions, such as having to lay off employees and find ways to pay mortgages and vendors, as well as dealing with the pain of potentially losing their life's work. Rivlin shows his subjects' struggles to keep afloat, as when Cusumano established a “pop-up market” to sell food supplies before they spoiled, and when the Maloneys slashed prices in an attempt to boost sales. Rivlin also highlights problems that small businesses have faced for decades, which made them especially vulnerable when the pandemic hit. In particular, he writes of how large corporations crush small businesses by offering low prices their competitors can't, and how the Small Business Administration often enacts plans “rigged in favor of the large and dominant” (2020's Paycheck Protection Program among them). This one's full of insight and shrewd reporting.  Check out all things Jon Carroll Follow and Support Pete Coe Pete on YouTube Pete on Twitter Pete On Instagram Pete Personal FB page

Our featured winery is: In this episode, we head to the town that hosted the first women's rights convention in 1848. It's also believed to be the inspiration for Bedford Falls, Mary, my wife Clarence, Merry Christmas everybody. Yes, the movie, It's A Wonderful Life, it's https://senecafalls.com/ (Seneca Falls, New York), home to Montezuma Winery. Hi, this is Phil Plummer. I'm the head winemaker for the https://www.montezumawinery.com/ (Martin Family, Wineries Montezuma Winery). Under The Martin family, wineries and distilleries. You have Montezuma Winery, https://www.montezumawinery.com/montezuma-old-forge/ (Old Forge), https://idolridge.com/ (IDOL Ridge Winery), http://idolridge.com/alder-creek-distillery/ (Alder Creek Distillery), and https://hiddenmarshdistillery.com/ (Hidden Marsh Distillery). We're going to focus on Montezuma Winery since you are the head winemaker, Phil. Let's get a little background on yourself. I'm originally from Pittsburgh, Pennsylvania, but I came to Rochester, New York, to go to college. I went to RIT and I was there for this really like specialized science computer science program, and I got a couple of years deep into that and came to the realization that I was headed for a life where I was going to be buried at a lab bench or behind a computer screen, and that terrified me through the hospitality school at RIT, I'd been taking wine tasting classes, so I decided to start making wine and beer in my college apartment, which was probably not within the letter of the law at the time, but I really fell in love with production. I like making things, and I always felt like maybe wine would be what I did if I won the Powerball someday. Your Host: https://www.thebestwinepodcast.com/ (Forrest Kelly) is an experienced Radio/TV broadcaster who has interviewed some of Hollywood's biggest celebrities from https://www.shaniatwain.com/ (Shania Twain) to https://www.imdb.com/name/nm0000126/ (Kevin Costner). A lover of wine who is fascinated by the science behind it. https://welpmagazine.com/20-best-travel-podcasts-of-2021/ (Voted one of the best travel podcasts of 2021) This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy Podcorn - https://podcorn.com/privacyhttps://www.patreon.com/thebestwinepodcast (Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast) See https://omnystudio.com/listener (omnystudio.com/listener) for privacy information.