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Essex Column

On Sunday, March 24, Paul Smiths College professor Curt Stager will give a talk at the Whallonsburg Grange entitled “Water Proof: Are Shrinking Ice and Rising Water the new norm in the North Country?” He will discuss his research in the Champlain Valley on climate change and lake ecology starting at 3 p.m. The talk is sponsored by the Grange, Champlain Area Trails and Adirondack Life magazine, and you can read an extensive article in the April issue of Adirondack Life by Dr. Stager on this subject. From the article I learned that in the 1600’s snow was seen in the summer on the summits of the Green Mountains and in the 1700’s the lake would usually freeze by late November. Very different from today.

The Belden Noble Library is holding back to back events next week, starting on Wednesday, March 27, with a poetry open microphone evening starting at 7 p.m. Poets are welcome to read their work; librarian Tom Mangano will read some poems by Richard Blanco, who wrote and read a poem at President Obama’s second inaugural. The next day, March 28, there will be an acoustic music jam and sing along at the library. This starts at 6:30 p.m.

On Saturday, March 30, local musicians Donna Sonnett, Don Vicaro and Ben Bright who form the group Musical Flashback will reunite at the Essex Inn for an evening of folk and old rock favorites. Their first show was a huge success, and the audience insisted on more. The music and dancing start at 7 p.m.

Last week I was in Santa Monica, California and went to a big farmers market. There were mushroom growers, an oyster and mussel farmer, a guy selling artichokes as large as bowling balls and lots of citrus farmers, all of whom had free samples. It’s coming into prime citrus season and the wide ranging sweet flavors drew crowds, all trying the samples and dripping juice everywhere. There were also a few prepared food stands, one of which offered ice cream. One of their flavors (and I’m not kidding) is salted caramel garlic with sesame seed milk. The kooky California stereotype is alive and well, and only costs $4 a scoop.

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