Archive for the ‘Covid 19 Response’ Category


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Taylor Foster, Heaven on Main Street


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Taylor produces handmade all natural beauty products, including AP Sanitizer as well as vegan and gluten free baked goods in Bovina, New York. You can find Heaven on Main Street products at heavenonmainstreet.com.

Taylor Shares Her Experience

Since this whole thing started we decided to incorporate cooking classes into our ‘home school’. The first day, March 16th, Duncan (Taylor’s son) came to me with a churro recipe.

I thought, “really?! Churros?!” It’s not something I’ve ever made and wasn’t thrilled about sacrificing a bunch of my olive oil to fry in.  But he was adamant. Churros.

He whipped them together himself and I helped with the frying.

They were phenomenal. Like – so, so good. We ate them all.

The next day he said again- churros!
I surrendered again and since then we’ve made them about 6 times.

I grew up in miami and there was a place I’d go to around Calle Ocho where you’d pull up and they’d come out and attach a tray to your car window. They’d bring out fresh baskets of churros and cups of thick hot chocolate to dip them in.

I loved going there. It was decadent yet simple. I could drive my car over there in high school and escape reality for a bit. I’d regularly go with my Cuban boyfriend and feel transported in time. Nothing mattered – problems dissolved. Just a sweet pocket of time sitting in my car – eating churros and hot chocolate.

Now here I was with my son, standing around the kitchen table eating fresh churros. Not a care in the world.

Thank you, Duncan.

 

I’ve learned gratitude for the simple moments. It may sound trite, and I may have to remind myself of it daily, but those small moments in time can be pure bliss.

I feel like this whole thing has brought forward more kindness and compassion. We are all connected. I’ve learned that even a small gesture of support can go a long way to truly making someone’s day. I’m amazed at my community and feel truly lucky to live here.

Taylor shares her Churros Recipe

5 tablespoons butter
1 cup water
2 tablespoons sugar

– in a small pot, boil together and mix. Turn off heat.

1 tablespoon vanilla
1 teaspoon salt
1 cup flour
-mix into water mixture. A wooden spoon works well. Cool 8-10 minutes.

3 ea eggs
1 ea egg yolk

-whisk into batter, mixing well.

Heat large pot of oil, filled about half to three quarters full- maybe 8 cups of oil? We used olive oil because that’s what we had. Oil at 375 – if you don’t have a thermometer – turn on high and leave about 10 minutes.

You’ll be able to tell once you pipe some dough in if it’s hot enough- it should immediately start sizzling and cook pretty quickly.

Put dough in pastry bag – a ziploc bag with a hole cut can be substituted.

We used a big star tip to get the ridged look – but we also busted two bags and had the tip fall into the oil pot. It’s all good – just keep going. We made balls – we made logs – but really, the thinner piped out ones cook best.

Have a bowl of cinnamon sugar ready. It’s your preference but we do about 2 cups of sugar to 1/4 cup cinnamon.
Once done frying – coat in cinnamon sugar.

Jóhanna Methúsalemsdóttir, Kria


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Jóhanna Methúsalemsdóttir is co-owner of Kria, a stunning retail location on Main Street in Margaretville, New York in the historic Galli-Curci Theatre. The Kria retail store featured a curated selection of Kria designs from a decades-worth of collections and some one-of-kind pieces surrounded by sustainable creativity that inspires them.

Kria

kriajewelry.com
Facebook
Instagram

 

Is Kria currently open? Are you online only?

Unfortunately, the Kria store on Main Street in Margaretville closed indefinitely on March 16th. Paul (husband and partner) and I have used the time since to expand our online store by making many of the artisans and goods in our retail store available with our jewelry. This gives people who’ve not had the chance to visit us in person an experience to enjoy. And, it meant refreshing the site design with the chance to work from afar with accomplished photographer and new friend, William Hereford, who lives in Andes! He drove by the store and documented it for us to share.

Jóhanna’s experience with a ritual, routine or recipe during the pandemic

Designing and making new jewelry is meditative and has long been my happy place. It helps me to think and daydream which calms me down. I’m not really known for my patience, but the collection I’m making involves tangling and crocheting chain together as well as beading in a sort of organized chaos which challenges this. Our home studio is where I’m always accumulating materials like chain, castings and beads as well as incomplete, partial and one-off designs. Now, I’m surrounded by them all with the ability to reconsider them together. We live way up on our mountain, so the view down the length of our valley and the sense of space is very important for this.

 

 

Why does it mean a lot to you during this time?

The biggest challenge can often be finding time to experiment and that is no longer the issue, so I can take these ideas as far as I choose and that’s empowering when little else is right now.
I crave routine, but it’s healthy to break old ones and stimulating to create new ones. All of it gives me the peace of mind to be present for my family and friends going through the same.

Is there anything you’d like to share about your wishes for the future or what you have learned during this crisis?

I am endlessly grateful for the space we have up here and count my blessings. I appreciate and miss my friends and family more then ever and I’m eager to spend more time with them in the future than in the past. I will certainly take less for granted. Many friends and my eldest daughter and their partner in NYC have been stuck in apartments for over a month. I can walk to our studio, visit our store, and safely hike right out our door. We considered all of this when we moved our family here but I feel fortunate nonetheless. I imagine we’re all learning things about ourselves right now.

Lisa Wisely, Blue Spark Creative Services


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Lisa Wisely is the owner of Blue Spark Creative Services, a full service marketing and business consulting agency in Delhi, New York.She also oversees the Great Western Catskills marketing and promotion programs.

Blue Spark Creative
74 Main Street
Delhi, NY 13753
607.643.4331
bluesparkservices.com

 

Lisa’s Experience

I’ve been home since March 14th, working with a variety of businesses and organizations to help them adjust their businesses and marketing messages in light of our new reality. As the owner of a marketing company, I am pretty active person in my normal life. Now, all my activity and connections are digital as I spend countless hours on Zoom, Facetime, text, phone calls and emails. The days go by quick as I’ve got my hands in my regular client work as well as projects that developed in response to Covid-19. I’ve been fortunate to have  joined forces with a number of organizations to work on projects like SisBoomYum.com, Ripe Community and the Andes Main Street Fund, all projects that have used technology and a love of community to share information and support each other.

When not working and connecting with old friends, I’ve taken to to the kitchen and have become a little obsessed with making soups. Stove top, crock pot, instant pot. I’ve made a Thai soup, a mushroom soup and my own version of a vegetarian Pho, but the soup that stays in heavy rotation is my version of a sausage, white bean and kale soup.

I love this soup because it brings me back to a great memory. I made this soup in a crock pot for the cast and crew of a short film we made right here in Delhi. The movie was called Candyland, and the cast were all young local ladies around 12/13 years of age. It was based on a script I wrote about my own life, the day I realized I did not want to be a bully anymore. We shot the film all over Delhi with a bunch of filmmakers who also happen to be dear friends, and these young ladies and their families, many of whom I stay in touch with and see often.

The experience of making this film was a great one, bringing together a story of my childhood with my talented filmmaker friends and these young, vibrant individuals who were so excited to be making a movie, and so excited to be a part of something. They worked incredibly hard in their roles and they gave us so much of themselves. It was a magical weekend and I remember this sausage, white bean and kale soup being served to rave reviews. The soup was simple, healthy and  hearty.

It was just a very simple experience of community and togetherness. I am fortunate enough to experience that through my technical devices right now, but I look forward to returning to sharing a meal with friends and family. I look forward to returning to whatever normal looks like.

I have shared this recipe with a number of friends and they are immediate converts. Hopefully you will enjoy too.

What Have I Learned During this Time?

I know a number of people who have tested positive (in major cities) and I know a number of people who have lost people during this Pandemic. It makes me realize how very fortunate I am to every everything I have in my life, including good health. I’ve learned a new level of gratitude. I’ve learned a new respect for the Delaware County community. People have joined forces to do incredible things to help their neighbors without missing a beat. The community has gone into crisis mode and continues to handle their own lives and realities while committing their time to doing whatever they can to help businesses, organizations and individuals. I’ve always appreciated this amazing place but I am now down right obsessed.

 

 

Sausage, White Bean & Kale Soup

I have shared this recipe with a number of friends and they are immediate converts. Hopefully you will enjoy too.

Please note, my version is always vegetarian. I use a vegetable based “sausage” which is really delicious. You can use veggie or real sausage, it your choice!

 

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. pork sausage, removed from casing if necessary or a package of Italian Veggie Sausage. I used LightLife which can be found in the produce section of most supermarkets.
  • 1 medium yellow onion, chopped
  • 2 celery stalks, thinly sliced
  • 4 cloves garlic, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. of broth. I use vegetable broth. You can use Chicken if you like.
  • 2 c. water
  • 1 tbsp. Italian seasoning
  • 1 bunch kale, ribs removed, leaves torn into 2″ pieces
  • 2 (15.5-oz.) cans white beans, rinsed and drained
  • Freshly grated Parmesan cheese, for serving (optional)
  • Crushed red pepper flakes, for serving (optional)
  • Squirt of lemon (optional) to just add a touch of acid

 

Directions

  1. This can be made in a crock pot but I typically make it in a dutch oven or heavy pot. Heat the oil over medium-high. Add sausage and cook, using a wooden spoon to break up the sausage or in the case of veggie sausage, cut up into pieces. Cook until browned. Remove to a plate.
  2. Return pot to medium-high, add onion, celery and garlic. Season with salt and pepper. Cook, stirring until the onions and garlic are soft, about five minutes.
  3. Stir in broth, water, Italian seasoning and cooked sausage and bring to a boil. Reduce to a simmer or cook over medium, about 6 minutes. Add beans. I like to break up a portion of the beans to make the stock really good. Crushing a small portion of the white bean makes the stock really delicious. I like to cook this for about 20 minutes on very low and then add the kale, cook until wilted. If I have a lemon, I add it here.
  4. Season with salt and pepper if needed, serve with Parmesan and red pepper flakes if you like.

 

  • You can also add carrots to this (with the celery and onion) but I prefer this soup without them.
  • You can also make this without sausage (pork or veggie) and the soup stands up on its own

If you have 11 minutes to spare, you can watch Candyland , a short film shot in Delhi starring Alyssa Dreyer, Lauren E. Whritner, Emma Sugler and Ashley Komosinski. Click here to watch.

 

 


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